HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large, shallow dish, combine ouzo, lemon juice and cayenne. Add the shrimp and toss to coat thoroughly. Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours. Dry the shrimp. In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering. Add half of the shrimp and cook over high heat, stirring, until golden and just cooked (2 minutes). Season with salt and transfer to a platter. Repeat with the remaining oil and shrimp. Serve hot or warm.
In microwavable container, melt butter. Combine cocoa and sugar with the butter to make a paste. Add semi-sweet chocolate chips, white chocolate chips and 2/3 cup of the heavy cream to the cocoa/sugar/butter mixture. Microwave on HIGH for 1 minute, stir, and microwave again for intervals of 20 seconds until chocolate chips are fully melted and fully incorporated. Be careful not to burn chocolate. Add remaining heavy cream to chocolate mixture and stir. Cool mixture to room temperature. Pour mixture and ice into blender and blend until smooth. (I actually do this in two batches to make it easier to blend and due to the size of my blender.). Add milk if necessary to help blend if chocolate ice mixture is too thick to blend in blender. Enjoy!
Line an 8 cup-capacity metal pudding steamer or bowl of the same shape with plastic wrap, allowing a 2cm overhang. Break 10 biscuits into 2cm pieces. Combine the ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared container. Smooth top and top with remaining biscuits (this ends up the bottom). Freeze overnight or until firm. Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous. Serve with custard if wished.
Preheat oven to 350. Coat 9 inch baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt. in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake for 25 minutes until toothpick inserted in center comes out clean. Cool on wire rack.
Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.
Put all the ingredients in a bowl and mix for at least 3 minutes, then let it stand for at least 20 minutes. Spoon into muffin tins that have been sprayed with Frylite. Cook for about 20 minutes at 200°C. Variations: Use Cherry flavour yoghurt and replace the vanilla with almond extract. (my favourite one). Use Chocolate yoghurt + rind of 2 and juice of 1 orange, with 1 teasp of vanilla extract. Use Apple yoghurt with 1 teasp cinnamon and 1 teasp vanilla.
Preheat oven to 350 degrees. Grease and flour 9x5" loaf pan. In large bowl, mix first 5 ingredients, then cut in the margerine or butter with a pastry blender until mixture resembles course crumbs (a potato masher works well for this, too)/ With fork stir in mashed bananas and beaten eggs, just until blended. Spread batter into a pan. Bake 55 minutes to 1 hour until toothpick comes out clea. Cool for 10 minutes on a rack, then remove from pan.
Preheat oven to 350 degrees. Heat oil. Saute onions, celery, carrots, and garlic until soft. Mix remaining ingredients well. It works best if you use your hands. Add sauteed veggies and mix again. Try not to mix too much or the loaf will become hard and dense once your cook it. Shape into a loaf in nonstick loaf pan. Bake for about 1 hour or until 160 degrees. Loaf should be firm but not dry. Pour off excess fat. Cover with foil and let sit for 10-15 minutes before serving.
Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 5 to 6 hours. Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan cheese.
Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside. In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside. In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix. Scrape the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely. Store cake at room temperature in airtight container for up to 3 days. Cake can be frozen for up to 2 months. For the Glaze: Add the chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave for 30 more seconds. Sir. Add red wine. Stir. Add powdered sugar. Stir. Spoon over the cooled cake.
Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready. Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan. Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
Mix the following ingredients in the exact order: milk, sugar, flour and then finally the 3 eggs. Stir vigourously for 15 to 20 seconds until well combined. Lightly spray an oven-proof dish with cooking spray. Place your apricots in the dish, cut in half stones removed facing up. Sprinkle the fruits with the vanilla sugar. Place fruits in a hot oven (Th 6, 180C). After the first 15 minutes, add the custard mix to the fruits and put back in the over for a further 30 minutes. Can be served warm a la mode or at room temperature.
Place sour cream in microwaveable container. Add chopped green onion. Make a well in the sour cream and break in 2 eggs. Cover and microwave at 60% power for 2 1/2 to 3 1/2 minutes, or until whites are cooked. Sprinkle with paprika and serve on toast.
In a glass baking dish combine all the ingredients except steaks, mix well. Place steaks in mixture turning to coat both sides. Cover and refrigerate at least 4 hours to marinate, turning steaks over occasionally. Fire-up the grill, when ready, remove steaks from marinade, reserving marinade. Grill steaks to desired doneness, turning once and brushing occasionally with marinade.
Place all ingredients except cheddar in a pot. Simmer 25 minutes. Shred the chicken in the soup. Stir in the cheddar cheese.
Melt butter in a 1 or 1-1/2 quart baking dish. Slice plums into bowl and add the 6 tablespoons sugar, set aside. Mix the flour, 3/4 cup sugar and milk together. Pour batter over melted butter - do not stir. Pour sweetened plums over batter - do not mix. Bake at 350°F As the top starts to brown, pull from oven and sprinkle lightly with sugar. Return to oven and bake until top is dark brown. Total baking time approximately 1 hour.
Sprinkle salt on bottom of heavy skillet. Heat about 1 minute; add steak and cook over fairly high heat about 3 minutes per side for medium rare, 4 to 5 minutes per side for a larger steak. Remove steak from skillet; season lightly with salt and pepper. Set aside. Off the heat, add the butter to the skillet. Add the peppers and mushrooms; saute over medium heat for 3 or 4 minutes. Add the water, cover and cook for about 3 minutes, stirring a couple of times. Add the corn and scallions; cover and cook another 3 or 4 minutes. Uncover and reduce until there is just enough liquid to moisten the vegetables. Thinly slice meat, across the grain, at a 45-degree angle. To serve, put cooked rice on plate or in a wide bowl; add vegetables; add slices of steak.
Rub the butter into the flour with a pinch of salt, then stir in the sugar and currants.Tip in the egg and mix into a dough. Grease a flat cast iron griddle pan or large heavy-based frying pan (not non stick) with a drizzle of oil and put on a very low heat. On a floured surface, roll out the dough to a 1cm thickness. Stamp out thin rounds with a 6.5in fluted cutter, re-rolling the trimmings as you go. To check whether the heats right for the griddle or pan you need to cook a trial cake. The pan is hot enough when a sprinkling of water sizzles up in a few seconds. Drop a welsh cake on to the griddle, leave it there for 5-6 minutes till the underside is brown, then flip it over and do the same to the other side to cook the middle. If the cakes are browning too quickly, reduce the heat of the pan & allow to cool slightly before you cook any more. Cook the Welsh cakes in batches, trying not to overcrowd the griddle, then transfer to a wire rack to cool. Serve warm sprinkled with caster sugar.
Cut squash halves lengthwise into 1/2 inch wedges. Peel wedges and cut in half crosswise. Combine oil, lemon juice, garlic and rosemary in a large bowl. Add squash and toss to coat. Place in single layer on a baking sheet. Bake at 450 for 15 minutes. Turn wedges and bake anothe 15 minutes or until golden. Sprinkle with cheese and salt& pepper.
Pre-heat the oven to 170°C Toss the beef lightly in seasoned flour. Heat a third of the butter and 1 tablespoon of the oil in a frying pan and brown the meat briskly in batches, without overcrowding the pan. Transfer the browned beef to a casserole. Add a little more butter and oil to the pan and fry the onions until lightly browned. Scoop into the casserole. Finally fry the button mushrooms and add those to the casserole too. Pour the Guinness into the frying pan and bring to the boil, scraping in the brown residues from frying. Stir in the tomato puree and sugar. Pour the Guinness mixture into the casserole, add enough hot water to come about 3/4 of the way up the meat and add the bouquet garni, salt and freshly ground pepper. Cover and transfer to the oven. Cook for 2-3 hours or until the meat is very tender. Check occasionally, giving it a stir, and if necessary add a little more hot water. Remove the stalks from the shitake mushrooms and discard. Slice the caps thickly. Heat the remaining butter in a frying pan and saute the mushrooms, then stir into the casserole and return to the oven for 5 minutes. Discard the bouquet garni, adjust the seasoning and serve.
Passion Fruit mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften. Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved. Add gelatin mixture and stir until dissolved. Transfer mixture to a 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set. Stir in passion-fruit puree, chill until ready to use. Blackberry mixture: Sprinkle gelatin over 1/4 cup water and let stand 2 minutes to soften. Heat sugar and remaining cup water in heavy saucepan, over moderately high heat, stirring, until sugar is dissolved. Add gelatin mixture and stir until dissolved. Transfer mixture to another 1-quart glass bowl, then set in a large bowl of ice and cold water and stir frequently until cold but not set. While gelatin mixture chills, puree blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Stir lemon juice and 1 cup puree into chilled gelatin mixture, then chill until ready to use. Assemble jellies: Pour a 1/4 cup passion-fruit mixture into each glass, stand glasses in a wide pot. Fill pot with enough ice and cold water to reach level of jelly and chill in refrigerator until jelly is just set (about 2 hours). Carefully pour 1/4 cup blackberry mixture on top of set passion-fruit jelly. Add enough ice to pot to reach level of jelly and chill in refrigerator until jelly is set (about 2 hours). Repeat layers. When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours (or overnight). Lemon Verbena Cream (2 hours before serving): Combine lemon verbena with sugar in a small bowl, then gently bruise verbena with a pestle or wooden spoon. Stir in cream and chill, stirring occasionally, 1 hour. Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids. Discard solids and chill cream, covered, until ready to serve. Just before serving, beat cream with an electric mixer until it just holds soft peaks. Spoon dollops of cream over jellies.
Grab a cup and add 2 tablespoons of Toll House Cocoa, then add 4 tablespoons of milk. Stir until it looks like chocolate icing. Once looks like chocolate icing put in microwave for 25 seconds. When done take out and stir. Add 1 tablespoon of butter and 3 tablespoons of sugar. Stir then put in microwave for 30 seconds. Once done take out and stir really good to take the lumps out.
Preheat oven to 160°C Place flour and salt and pepper in a snap-lock bag. Add lamb and shake bag to coat. Heat 1 tbsp oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3 minutes or until browned. Remove and transfer to a bowl. Repeat with oil and remaining lamb. Add remaining 1 tbsp oil, bacon, onion, garlic to saucepan. Cook, stirring for 5 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil. Transfer hotpot to a 10 cup capacity ovenproof casserole dish. Cover tightly with lid or foil. Place on a baking tray and bake for 45 minutes. Remove lid and bake uncovered for a further 45 minutes. Meanwhile make potato dumplings. Cut potatoes into large pieces. Place in a shallow, heatproof, microwave safe dish. Cover and microwave on High for 6 to 7 minutes or until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth. Remove hotpot from oven. Stir in vegetables. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper. Divide dumpling mixture into 12 portions. Roll each portion into a ball. Place dumplings, in a single layer, over hotpot. Increase oven temperature to 200°C Bake hotpot, uncovered, for 25 to 30 minutes or until potato dumplings are golden. Serve.
Force figs through a meat chopper or food processor. Mix yeast with the water, add figs and sugar. Cover lightly with a teatowel and let stand at room temperature for 12 days, stirring once each day. Strain through cheesecloth and bottle. Keep in a cool place.
Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired. Pour the cereal, cake mix, and powdered sugar into a paper bag or container with a lid. Drizzle melted Almond Bark over the cereal and fold down the top of the paper bag or put the lid on the container. Shake bag or container until the cereal is evenly coated.
Jerk Sauce:In blender, combine all ingredients and process until smooth. Refrigerate leftover sauce. Marinate chicken in a mixture of jerk marinade and yogurt, best if left refrigerated overnight. Spray with oil spray. Can be grilled over medium hot coals about 35 minutes or until done. Turning occasionally to prevent burning. These can also be baked but don't have that same smokey flavor as when they are cooked on a grill. Serve as a snack or appetizer.
slice tomato. slice avocado. spread mayo on bread. layer tomato and avocado on bread. season with garlic powder. salt and pepper to taste.
MEASURE the dry CHAPATI RECIPE ingredients first into large bowl of a food processor (omitting butter and water); PROCESS for 10 seconds; LEAVE processor running. ADD butter through feeder tube; PROCESS 10 seconds; WHISK the yogurt together with the water; SLOWLY pour yogurt/water mixture through feeder tube of processor while running; PROCESS dough ingredients until it forms a ball, about one minute. REMOVE dough from processor. DIVIDE the dough into 8 equal portions; ROLL out each piece to a circle between 1/16-1/8 inch thick on a well-floured surface (for crispy chapatis roll dough to 1/16''); SPRINKLE one side with desired toppings and/or seeds; LIFT chapati gently with a metal spatula; SPRINKLE other side with toppings; GENTLY roll top surface with a rolling pin. PLACE a heavy iron skillet over high heat until steam rises from it: LOWER heat to medium; ADD the first chapati to the pan. TURN the chapati over with a spatula when it begins to brown and bubble slightly (press down any high bubbles with spatula if necessary). TURN chapati once again. REMOVE the cooked chapati from the pan; BASTE lightly with melted butter or ghee; KEEP warm in foil lined with a paper towel. REPEAT the same cooking process for the remaining chapatis. SERVE warm with your favorite Indian entree with CUCUMBER-MINT YOGURT SAUCE or Major Grey chutney and enjoy!
MAKE THE SPREAD: Stir the ingredients together in a bowl. MAKE THE SANDWICH: Coat each slice of toast with the chipotle spread, to taste. You may have some left over. Divide the chicken between two slices of toast, placing the slices in a single layer on top of the spread. Top with the bacon slices and a single layer of tomato slices. Cover with lettuce leaves and then the remaining slices of toast, spread side down. Press the tops of the sandwiches down firmly. Using a serrated knife, cut through the sandwiches on the diagonal, then cut through on the diagonal in the opposite direction. Each sandwich will have 4 wedges. Place a toothpick in each of the wedges and serve. Add a quick side salad to make a satisfying meal.
Preheat oven to 350. Grease two 8" loaf pans (or spray well with non-stick spray) Cream together the butter or margarine, eggs& sugar (as Kim D suggested, if you add the eggs one at a time, beating well after each addition, the loaf should rise a little better). Add the bananas. Then add the flour, baking powder, salt, baking soda, cinnamon, and nutmeg and blend together. Fold in the butterscotch chips (and chocolate chips if desired). Divide batter between the two prepared baking pans and bake for 25 to 30 minutes, or until firm in the center.
Heat oven to 375°. Combine flour, butter, and ice cream in bowl. Dough will be firm. Chill for 1 hour. Roll out on lightly floured surface and cut with cookie cutters. Coat each side of cookies with sugar. Place on ungreased cookie sheet and prick cookies with fork. Bake 8-10 minutes and cool.
Preheat oven to 350. Grease and flour 10-inch Bundt or tube pan. For cake, combine cake mix, eggs, bananas,oil, sugar, milk and vanilla extract in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup chopped pecans. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely. For frosting, place 1 cup coarsely chopped pecans and butter in skillet. Cook on medium heat, stirring until pecans are toasted. Combine nut mixture and frosting in small bowl. Cool until spreading consistency. Frost cake.
Heat oil over medium-high heat. Add onion, green pepper, and celery. Saute 2 minutes or until vegetables are crisp tender. Add chicken and cook 6-7 minutes per side or until browned. Add to crock pot. Combine mushroom gravy mix and milk. Stir into chicken mixture in crock pot. Add mushrooms and liquid to crock pot. Set temperature to LOW and cook 4-6 hours, until chicken cooked through.
mix flour, cocoa, baking powder, sugar and vanilla in a bowl. Add milk, oil and eggs. Mix everything until smooth at a slow speed with a mixer. Bake at 180°C for 35 to 45 minutes. Cool in pan for 10 minutes, then invert and cool on rack. For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge). Use1/3 icing between the layers 1/3 frosting on top and rest around the cake . Refrigerate the cake to harden the frosting but serve it at room temperature.
Combine margarine, baking cocoa,water, eggs, and buttermilk in sauce pan mix well. Bring to a boil, stirring often, remove from heat. Add sugar, flour, vanilla, baking soda and salt, beat well. Pour into greased and floured 9 by 13 cake pan. Bake at 350 for 30 ninutes, cool. Spread with melted peanut butter. Chill until firm. Combine margarine and baking cocoa in sauce pan, bring to a boil. Add confectioners sugar, buttermilk, vanilla and peanut butter. Beat until smooth,Pour over cake. Chill until ready to serve.
Get a pot of water or broth going at a high boil. Mix the milk, flour, and eggs in a bowl. (The resulting batter should be a little thicker than Duncan Hines cake mix; a tiny bit stiff, but definitely not "dough".). With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. (Be advised that you need to keep the water/broth at a high boil for this to work. The surfaces of the blobs really need to cook as soon as they hit the water. then they magically don't stick together. Also, be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.). When Spaetzel is done remove it from the broth. Drop into Chicken Paprikash when it's done.
Butter the bottom and sides of 9x13 baking dish. In a large skillet over medium heat, break up sausage and saute with olive oil and onions until golden brown, about 10-12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside. In a medium bowl, whisk rosemary, cream, half-and-half, eggs, salt and pepper and set aside. Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices and half of cheese. Repeat layering with remaining bread, sausage, tomato and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight. Preheat oven to 350°F Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown . Allow to sit 10 minutes before serving.
Using a food processor, process tomatoes until mostly smooth. A few small chunks are OK. Crush the garlic using a garlic press, or finely chop. Clean the fennel well, then slice into 1/4" slices and dry the pieces with a paper towel. Add the oil to a large, heavy stock pot. When shimmering, add the fennel and saute until it's starting to lightly brown. Add the garlic and stir just until it's fragrant. Immediately add the processed tomatoes. Add the tomato paste, basil, and spices. Cook for an hour, uncovered, with the sauce just barely simmering, and stirring occasionally. Taste the sauce. If it is a bit acidic/tart, add 1 T of sugar at a time stirring well and tasting it after each addition. Add no more than 1/4 cup at this time. Continue simmering,. If you like a "fresh" sauce with some tomato lumps, you can use it as quickly as 1 hour. If you like a smooth sauce, as she makes hers, continue to cook. After another hour, taste it again. If it's still too acidic/tart for your taste, add more sugar, 1 T at a time, tasting after each addition. When done, freeze or can the sauce for later consumption. If you can it, make sure you follow safe canning procedures and make sure the pH is safe.