HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a food processor. Blend well, pausing frequently to scrape sides of bowl. Refrigerate at least 4 hours before serving.
For the gravy: In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops. For the lamb: Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack. Serve with gravy.
Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes. Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly. Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper. Ladle into bowls, garnish with chives or green onions and serve.
Cook onions, garlic, green pepper and celery in the bacon drippings or cooking oil until onion is browned. Add parsley, ham, thyme, and bay leaves; cook 5 minutes, stirring often. Add salt, hot sauce, tomatoes with juice, tomato sauce, and 2 cups of water; simmer 5 minutes. Add rice; reduce heat and simmer, covered for 30 minutes. Add shrimp and smoked sausage; cover and simmer 10 or 15 minutes longer or until rice is tender and liquid is absorbed. Season to taste with salt and more hot sauce. -------Chicken Jambalaya--------. Add chicken and polish sausage. When the onion-celery mix is done, finish as directed, omitting ham and shrimp.
Remove the broad beans from their pods and wash them. Place broad beans in a small pot, pour water over them and cook for about 15 minutes When done, drain broad beans and save 4 ounces water from cooking. Peel broad beans from firm skin (using fingertips just press them out). Smash broad beans using fork, but be careful not to oversmash them. Leave aside. In a bowl, combine olive oil, water from cooking, salt, pepper, crumbled goat cheese and finely grated garlic. Mix with smashed broad beans until combined. If necessary, add more olive oil. In a separate pot, cook spaghetti al dente in a generous amount of water and salt. When done, drain spaghetti from water. Combine spaghetti with pesto and serve warm topped with crumbled goat cheese (optional).
In a large pan, sweat bacon, shallots and garlic. Lightly cook, but do not brown. Deglaze with vodka. Add cherry tomatoes, heavy cream and tomato paste. Reduce to a sauce-like consistency. Add butter and torn basil. Cook linguine in boiling water until al dente, about 5-7 minutes, then strain. Add linguine to the sauce pot and season with salt and pepper. Garnish with parmesan.
Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer and mix, add ice and serve.
Preheat oven to 160 degrees Celsius Lightly grease a biscuit tray. In a medium bowl mix the flour, rolled oats, sugar, coconut and macadamia nuts. In a small saucepan combine the water, golden syrup and baking soda. Bring to a boil, then stir in the butter. When butter is melted set aside to cool for 5 minutes, then stir into the flour mixture with a wooden spoon. Place tablespoons of dough onto the prepared biscuit tray and flatten slightly with the back of the spoon. Leave about 3cm between each biscuit. Bake for 12 minutes for chewy biscuits, 15 minutes for crunchy. Remove from the baking sheet to cool on wire racks.
For the vinaigrette: In a small bowl, whisk all ingredients together. Season with salt and pepper to taste. For the Greek Salad Skewers: On a coctail pick, skewer first a tomato, followed by a piece of cucumber, feta, red onion, green pepper and olive. Repeat until you have done all the cocktail picks. Arrange skewers on a serving platter and spoon vinaigrette over.
1. Preheat oven to 375 degrees. 2. Beat buttermilk (or skim/soy/lemon mixture) with the egg in a small bowl. 3. In a mixing bowl, mix together the baking soda, baking powder, salt, cinnamon and flour. 4. Cut in butter until no large chunks of it remain. 5. Mix in sugar. 6. Add raisins and mix until they are fully coated with the flour mixture. 7. Add milk and egg mixture and mix until dough is moist. (it may appear a bit dry). 8. Place dough onto floured surface and knead a few times. 9. Split dough into 2 circles and place them onto a cookie sheet, pressing them down until they're about 1-2 inches thick. 10. Using a knife, score the tops of the circles to make 4 wedges. 11. Sprinkle brown sugar and cinnamon topping onto dough. 12. Bake for 15 minutes or until a toothpick inserted into them comes up dry.
Preheat oven to 375* F. Grease and flour a 9x9 pan. Combine cream and lemon juice and set aside to "sour". Wash the orange well (I usually use a little dish soap and rinse really well). Zest the orange, then juice it. Reserve both the orange zest and the juice. Cream 1 cup sugar and butter until fluffy. Add in soured cream, vanilla, flour, soda and orange zest and mix until just moistened. Mix in raisins just until thoroughly distributed. Scrape batter into prepared pan. Bake 30 min or until toothpick comes out clean. While the cake is baking, mix together the orange juice and remaining sugar and microwave until the sugar is dissolved (this is the glaze). Pour glaze over hot cake and allow to absorb a few min before serving. ENJOY hot or cooled.
In a bowl, dissolve gelatin in hot milk; set aside. Meanwhile, in a mixing bowl, beat cold milk and pudding mix on low speed for 2 minutes. Add gelatin mixture; mix well. Let stand for 5 minutes. Spoon into individual dishes. Garnish with peaches and whipped topping if desired.
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Wash and dry chicken breasts. Mix garlic powder, salt, and pepper and sprinkle on chicken. Grill chicken on the stove top in a skillet or outside on the barbecue grill, until it is done all the way through. Set chicken aside. Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain. Meanwhile saute the mushrooms and tomatoes in butter until soft. Place heavy cream, roasted garlic, pepper, salt, and parmesan cheese in food processsor and puree. Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened. Mix in mushrooms and tomatoes and add to the cooked pasta. Slice the grilled chicken and place on top of the pasta. Garnish with fresh parsley and grated parmesan cheese. Serve with salad and garlic bread.
In a saucepan, cook carrots, celery and green onion in water until tender, set aside. In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown. In a large dutch oven, bring milk and broth to a boil. Whisk in onion/flour mixture. Add cheese dip, cayenne pepper, salt, pepper and mustard. Slowly stir in carrots, celery, green onions and cooking liquid. Bring to a boil, serve immediately.
First whisk the walnut oil, cider vinegar, sugar and salt in a small bowl until the sugar has dissolved, and set aside at room temperature. Prepare salad ingredients, and toss together in a salad bowl. Toss with dressing to serve. (If it has to stand awhile, cover with platic wrap and refrigerate. For taking on a picnic or to-go, keep in a plastic container with tight-fitting lid). *Toasted walnuts: you can use fresh walnuts, but toasting brings out their fragrance. Heat oven to 350 degF/180 degC, spread walnuts on a cookie tin, and bake for 10 minutes.
Preheat oven to 350 degrees. Mix flour, sugar, & salt. Cut in shortening. Save 1/3 cup of the crumbs for topping. Put the rest of the ingredients in a mixing bowl and beat well. Bake in square or rectangular baking pan for about 40 minutes or until top is golden brown (can take a little longer or shorter depending on the pan used and if you add berries). Could also use toothpick trick: insert toothpick into cake and if it comes out clean the cake is ready.
Rub seasoning salt over the pork roast. Brown on all sides. (optional, but this helps form a nice crust and develops flavor). Set in a slow cooker and cook on high for 5 hours or low for 8 hours. Once the roast is done, use two forks to shred. At this point you can use the meat for pork tacos, enchiladas, or add your favorite barbecue sauce for pulled pork sandwiches. SEASONING SALT: Mix 3 tablespoons kosher salt, 2 tablespoons black pepper, 1 tbsp garlic powder in a jar.
Bring a large pot of salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente, drain and rinse with cold water. Set aside. In a large skillet, heat oil over medium heat add sliced sausage to the skillet and cook. Add red pepper flakes and continue sauteing until sausage is no longer pink. Add onion and garlic to skillet and continue until onion softens. Stir in tomatoes and salt, (if using fresh tomatoes, saute them for 3 minutes until softened) then add light cream and Parmesan cheese; simmer gently until mixture thickens (about 5 minutes). Stir in the cooked pasta and basil, and heat through, about 3 minutes. If desired, garnish with a sprinkle of fresh basil or shaved Parmesan cheese.
Preheat oven to 350 degrees. Boil water for pasta. While water comes to a boil, melt butter in a large saute pan. Add minced garlic, cook a few minutes over medium heat. Add cream, salt, pepper, tomato sauce. Cook for four minutes on high flame. Add spaghetti to boiling water and cook till al dente, Drain and add to sauce. Add the shrimp, proscuitto, cognac and parmesan cheese. Stir and cook for two minutes on high heat. Remove from heat and put pasta in a bowl lined with aluminum foil. Seal foil in the shape of a Hershey's Kiss. Put in pre-heated oven for two minutes. Remove and serve immendiatlely.
Mix together well. Add more protein powder or flax to stiffen mixture- more vegetable glycerine to"loosen" and sweeten it. Press into 8 by 8 pan. Chill for firmer bars. Can play with different spices and nuts when formulating recipe. (Visit Eat Right for Your Blood Type at http://www. dadamo. com/recipebase/list. cgi for more recipes like this.).
In a large bowl, toss chopped apples with lemon juice. Add chicken, almonds, celery, onions and parsley; mix lightly. In a small bowl, MIX remaining ingredients until well blended. Add to chicken mixture; toss to coat. Cover and chill for three hours.
Place the seeded watermelon cubes in a sealable plastic bag and freeze for a minimum of 8 hours. You can do this days ahead if you are planning a party. Before starting to make the beverage itself, cut one of your limes into 8 wedges for garnish. Cut the second lime in quarters and use it to moisten the rim of of your serving glasses. Place the sugar in a shallow bowl or small (dessert) plate. One by one, wipe the rim of each glass with the quartered lime, then dip in the sugar until you have a nice rim. Place half of the frozen watermelon, along with half the limeade and tequilla in a blender. Blend until the beverage is mixed and there are no fruit bits but it is still frosty and slushy. Pour into prepared glass and serve with a lime wedge for garnish. Repeat with second half of ingredients.
Combine flour, cornstarch, jerk seasoning and paprika in a shallow bowl. Pour coconut milk into a second bowl. Combine the shredded wheat and shredded coconut in third bowl. Lay out cooling racks and place waxed paper underneath them to catch drippings. Working in assembly line fashion, hold each shrimp by the tail, coat with the flour mixture, dip into the coconut milk and coat with the crushed wheat/coconut mixture. Place shrimp on a rack and repeat process until all shrimp are coated. Melt enough Crisco shortening to equal 2 inches in a deep frying pan, or use an electric deep fryer half filled with shortening; heat to 350. (365 for electric fryer). Fry 6 or 8 shrimp at a time, for 1 to 2 minutes or until golden and crispy. Bring oil back to 350 (365 for electric fryer) before frying each batch. As each batch finishes, drain shrimp on a paper towel before transferring to a serving platter. Serve hot or warm with orange marmalade sauce. Orange Marmalade Sauce: Place all ingredients into a food processor and pulse until almost smooth. Place mixture in a small serving bowl and set aside.
On a skewer place (see picture) in order; yabbie, pineapple, yabbie, lemon, capsicum, yabbie, pineapple etc. Sprinkle herbs over the kabobs and spray with olive oil. Place under a grill on medium heat for a couple minutes on each side.
I drain & quarter cherries first. Then drain & squeeze the crushed pineapple. Then I drain & add the remaining canned ingredients and stir in the pudding mix, sour cream & cool whip. I add the marshmallows last and stir them in gently. Chill then serve.
In a pot, steam the green beans until tender-crisp. Set aside and keep warm. Heat the olive oil in a large saute on medium-low heat. Add the garlic and cook for about 2 minutes. DO NOT allow the garlic to burn! Stir in the bread crumbs and pepper. Cook for about 2 minutes more, pressing down on the bread crumb mixture with a spatula to allow it to become crispy. Again, be careful not to burn. Stir in the green beans and toss to coat. Season with salt and pepper and serve immediately.
Mix sour cream and onion soup mix. Mix together all ingredients and 1/2 of cheese. Put inot a medium baking dish that can be covered. Bake at 350° for 45 minutes. Uncover and put the remaining cheese on top and bake for an additional 10 - 15 minutes.
In a saucepan over medium heat, bring 2 cups water, the sugar and cocoa powder to a boil, stirring constantly. Reduce heat, simmer one minute until sugar is dissolved and cocoa evenly blended. Stir in chocolate until melted. Remove from heat, transfer to a bowl, and cool to room temperature. Stir in orange juice and zest. Cover and refrigerate until completely cold (I usually go overnight- the texture is transcendent when it is completely cooled like this). Stir chocolate mixture, and transfer to your ice cream maker, freezing according to manufacturerer's instructions.
For mayo: mix mayo, peppers, adobo sauce and paprika in a bowl and whick well. Preheat Grill to High. In a mixing bowl combine bacon, ground beef, cheddar cheese and garlic. Mix well. Wet hands and shape mixture into 4 equal size patties. Place on a plate and refrigerate, covered, until ready to grill. Season each patty on both sides with salt and pepper and place on grill. Close lid and grill for 4-6 minutes. When done, remove burgers to a clean plate and cover to keep warm. Brush cut sides of hamburger buns with melted butter. Place bun, cut side down on grill surface and grill until toasted (1-2 minutes). Serve burgers with lettuce, tomato, onion, pickle and a dollop of Chipotle Mayonnaise.
Clean and chop carrots, celery and onion. Add to slow cooker. Add cream of chicken soup and chicken broth, stir to combine. Add chicken pieces, parsley, salt and pepper. Cover and cook on HIGH for 5 hours. Add torn biscuit dough pieces and continue to cook on HIGH for 1 hour. Stir before serving. Remove any chicken bones.
Beat eggs well in a large bowl until lemon colored. Whisk in milk, sour cream, pepper flakes, and garlic powder until well incorporated. Set aside. Spray a skillet with cooking spray for easy clean up. Add butter and melt using medium heat. Then add shallots, ham and tortilla strips until strips and shallots soften. Add egg mixture and stir constantly to keep from scorching. When the eggs are almost done add cheese and continue to stir until cheese is melted and eggs are completely cooked. Remove from heat and stir in salt and pepper to taste. Serve with any desired garnish and enjoy.
Peel and grate the potatoes. Allow to drain. Discard the water. Combine the potatoes, onions, eggs, flour, salt baking powder, pepper and butter together in a bowl. Spoon into greased medium sized muffin tins. Fill to the top. Bake at 375F for 1 hour until brown and crusty. Allow to stand on counter for a few minutes, then run a knife around the edge to loosen from the tin. Freeze. To serve, reheat until warmed through in a 350F oven.
Cut potatoes into 3/4 inch cubes. Heat the mustard seeds in dry pan until they start to pop. Add ghee, onions, garlic and ginger; cook, stirring until soft. Add turmeric, salt, pepper, chili, cumin, garam masala and potatoes. Stir until potatoes are coated. Add water and simmer, covered, for 15-20 minutes or until potatoes are just tender; stir occasionally. Add peas and stir. Simmer, covered, for 3-5 minutes or until potatoes are cooked through and liquid is absorbed. Add cilantro and stir.
Nut: Coat pecan with melted butter; combine sugar, salt and minced jalapeno; sprinkle over pecans, tossing to coat. Spread on a baking sheet; bake at 325 degrees F for 15 minutes, stirring occasionally. Cool. Dressing: Whisk all ingredients together till thick and creamy. Salad: In a large bowl combine greens, apple and onion slices; toss to coat with 2 tablespoons of dressing. Place in a serving bowl, top with cheese, raisins or figs and pecans. Pour remaining dressing on top. Serve immediately.
cook rice.set aside. beat eggs, till light and lemon colored.add sugar, nutmeg, salt and milk and cooked rice to a large mixing bowl. Pour into 2 quart baking dish.in which 1 stick of butter has been melted. bake at 400* for 30 minutes.(center should be a little shaky). to prepare LEMON SAUCE:. mix cornstarch with water, stir till dissolved -- in a saucepan, mix sugar, salt, lemon juice, butter and egg.add cornstarch mixture -- stir and cook slowly, till thick -- remove from heat and add a few drops of yellow food coloring is desired. this is good over bread pudding, rice pudding or leftover crumbled cake. makes about 1 cup -- .
Cream the butter and icing sugar until light and fluffy; add the sifted self-raising flour and custard powder and mix to a firm dough; fold in the slivered almonds (if using). Taking a teaspoonful of the mixture, roll into balls and place onto a baking paper lined oven tray; press lightly with the back of a fork (see TIP below) and bake in a preheated oven at 180°C/350°-375°F/4-5 gas mark for 10-12 minutes. Make the butter cream by beating the butter and icing sugar together until the mixture is light and fluffy; add 1-2 drops of food colouring (if using) to make the cream pale pink; join the biscuits together with butter cream. TIP: When making the pattern with the fork, dip the fork in plain flour to prevent it sticking to the biscuit mixture.
Preheat oven to 325. Chop artichoke hearts. Squeeze excess water from spinach. Mix all ingredients in a large bowl. Spread into a small glass baking dish, and bake for 15-20 minutes, or until dip is hot. Eat with tortilla chips, or veggies.
Mix together the first 5 ingredients (chiles through olive oil). Season with a little salt, mix, then taste (the sauce should taste hot) and re-season as needed. Set aside at room temperature for 30 minutes to 2 hours for the flavors to marry. (Note: prep time below only includes 30 minutes for this step). Light a charcoal grill or preheat a broiler. Salt the fish inside and out and place on an oiled grill about 5 inches from the heat source. Broil or grill, turning once, until done, about 15 minutes (I use the 10 minutes per inch of maximal thickness rule). Remove from the heat, cover loosely with aluminum foil and let rest for about 5 minutes. Mix the sauce with the chopped tomato. You may serve the fish in one of two ways. Present the fish whole, with the sauce on the side. OR Cut the fish and place the two fillets, skin side down, on a heat-proof platter. Pour half the sauce over the fillets, sprinkle with black pepper and place under a very hot broiler for 15-20 seconds (just enough to warm the sauce). Sprinkle with parsley. Serve the fish (whether whole or as fillets) and pass the sauce (if the fish is left whole) or the remaining sauce (if the fillets are being served) separately.
NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles. When you begin to make the batter, turn on the waffle iron to get it nice and hot. Melt the stick of butter in a heat-proof measuring cup. Set aside to cool. In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture. Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined. Pour the buttermilk mixture into the dry ingredient's depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles. Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.
In a martini glass, lay a small scoop of ice cream in the bottom, sprinkle granola over the top and dress with some fresh raspberries and top with Cream de Coco.