HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split bananas lengthwise. Sprinkle each half with cinnamon and wrap in foil. Place foil-wrapped banana halves around the edge of the grill, about 5 to 6 inches from heat. Grill about 5 minutes, turning occasionally.
Beat veal steaks to make them thin. Cut cooked eggs into halves. Slice ham and cheese. Salt steaks from inside and put slice of ham, slice of cheese and 1/2 egg on one side of steak. Cover with other side to make it look like a pocket. Beat the ends of the steak to close them. Whisk 3 eggs like you are making omelet. Put them into flour, than eggs, than breadcrumbs. Heat oil in a frying pan and fry steaks until golden on both sides (you may use half lard half oil mixture, it is much better). Cut lemon into slices and serve with steaks. We usually eat the steaks with French fry potato.
Mix together the dry mustard and sugar till combined. Stir in the eggs one at a time till all are added. Add the champagne wine vinegar and mix well. Cook over double boiler stirring till thick. Store in the fridge. The notes also say it can be cooked in the microwave on 8 power, stirring frequently till thick.
Cream shortening and sugar till light and fluffy. Stir in egg, molasses and vinegar; beat well. Add dry ingredients. Chill thoroughly; about 3 hours. On lightly floured surface, roll to 1/4" thick (no thinner) and cut with cutter. Place on lightly greased sheet. Add raisins or currants for eyes,nose, and buttons. Bake 375 degrees for 8-10 minutes, depending on size of the men. Cool and remove. NOTE: If you use a small to medium cutter, you will get a lot of little guys; but if the cutter is large it will be about 1 1/2 dozen (approximately)--I like to use the small to medium because you get more to give away at Christmas.
In a wide shallow bowl, mix enchilada sauce, tomato sauce and chili powder and water; set aside. Shred both cheeses and mix together in a bowl. Warm a skillet with oil just covering bottom of skillet. Soften tortilla in the pan, just til it becomes a bit limp (it only takes a few moments). Dip heated tortilla in the sauce and then slide into a square or rectangular shaped casserole dish. Fill tortilla with olives, onion and cheese. Couple of hints: Line everything up in bowls close to the stove by the baking dish so that everything is in one place; When you think you have added enough filling, add a little more. Repeat process stacking each new enchilada next to the previous one until dish is full. Pour remaining sauce evenly over the enchiladas, top with any remaining cheese, onions and olives. Bake at 350°F for 10 to 12 minutes until the cheese is melting and bubbly. To Freeze: Flash freeze uncooked, wrap and label. To Reheat: Defrost overnight, and cook per directions for 15 to 20 minutes until the cheese is bubbling and melted.
Prepare Roasted Garlic. Place potato pieces in medium saucepan; add water to cover and 1 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, 12 to 15 minutes or until potatoes are tender. Drain potatoes; set aside. Place cream, milk, butter and rosemary in small saucepan; heat over medium-high heat about 3 minutes or until butter melts and mixture simmers, stirring often. Mash potatoes with potato masher until smooth. Add roasted garlic and milk mixture; beat with electric mixer until smooth. Beat in remaining 1/2 teaspoon salt and pepper. Serve hot. Roasted Garlic: Cut off top third of 1 large garlic head to expose cloves; discard top. Place head of garlic, trimmed end up, on 10-inch square of foil. Rub garlic generously with olive oil and sprinkle with salt. Gather foil ends together and close tightly. Roast in preheated 350 degree oven 45 minutes or until cloves are golden and soft. When cool enough to handle, squeeze roasted garlic cloves from skins; discard skins.
For crust, stir together flour and powdered sugar. Cut in the 3/4 cup butter until pieces are the size of small peas. Stir in the 1 1/2 cups pecans. Press into a lightly greased 13x9x2-inch baking pan. Bake in a 325 degree F oven 25 minutes or until light brown. For filling, in a medium saucepan combine light and dark corn syrups, brown sugar, and the 1/4 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat. Beat eggs with an electric mixer on low speed until mixed. Continue beating, slowly adding hot mixture. Stir in 2 cups pecans, peel, and vanilla. Pour filling onto crust. Sprinkle with chocolate pieces. Bake in a 350 degree F oven for 35 to 40 minutes or until center is set. Cool on a wire rack; chill to store. To serve, cut into squares. If desired, serve with Orange Cream and additional finely shredded orange peel. Orange Cream: Combine 1 cup whipping cream, 2 tablespoons sugar, and 2 tablespoons dairy sour cream; beat until mixture starts to thicken. Add 1 tablespoon orange liqueur or 1/2 teaspoon orange extract, 1/2 teaspoon finely shredded orange peel, and 1/2 teaspoon vanilla; beat on low speed just until soft peaks form (tips curl).
Cut up the onions and tomatoes then put in the pan. Add the rest of the ingredients. Boil for 1 holur. Thicken with 3 Tbsps flour. Cool and bottle.
Combine ingredients in a shaker over ice. Shake, and strain into a martini glass. Garnish with a lime wheel (or pear slice if available).
Toast sesame seeds in large non-stick skillet and set aside. In a large non-stick skillet over medium heat, warm olive oil. Add garlic and Brussels sprouts. Saute for 15 - 20 minutes, allowing to caramelize as that gives them a lot of flavor. (if they start to burn or stick to the bottom of the skillet, add 1-2 tablespoons of water to delgaze pan. Being careful not to add to much). When sprouts are brown and tender toss with sherry, sesame oil, and sesame seeds. Remove from heat and serve.
In a medium bowl, crumble the tofu and add nutritional yeast, turmeric, garlic powder, and soy sauce and stir to mix (mashing with a fork helps incorporate all the flavors into the tofu). Set aside. Add just enough of the broth (set the rest aside) to cover the bottom of a large skillet and heat for one minute over medium heat. Add the tofu mixture and peppers, onions, mushrooms. Cook for 5-8 minutes or until vegetables reach desired tenderness, adding more vegetable broth as needed. If using garbanzo bean flour, add in just at the end to thicken up any excess liquid and add some creaminess to the scramble.
Separate dough into 8 triangles; place on lightly greased round pizza pan with points toward the center. Press the dough onto the bottom of the pan, sealing the perforations. Lightly brown pepperoni in skillet until crisp on both sides on medium heat and place on paper towels to absorb the grease. Sprinkle the garlic powder and dried basil over the dough. Place the pepperoni on the dough. Top pepperoni with shredded mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Spritz the top of the pizza with water in a spray bottle. (about 5 sprays, this prevents the cheese from burning). Bake at 375°F for 15-17 minutes or until golden brown. Cut into pizza wedges with pizza cutter and serve warm.
Stir together the first 6 ingredients. Brush water around outer edge of each egg roll wrapper. Spoon 1/3 cup filling in center of each egg roll wrapper. Fold bottom corner over filling, tucking tip of corner under filling; fold left and right corners over filling. Tightly roll filled end toward remaining corner; gently pressing to seal. Frying Method: Pour oil to depth of 3 inches in a dutch oven; heat to 375 degrees. Fry egg rolls in batches 3-4 minutes or until golden brown; drain on paper towels. Serve immediately. Baking Method: Preheat oven 425 degrees. Spray each roll, front and back, with cooking spray or lightly brush with a pastry brush vegetable oil. Bake for 10-14 minutes turning about halfway through until lightly browned. Serve immediately.
1. Heat oven to 350. Grease a 2 quart glass baking dish. In large saucepan, combine water and salt. Bring to a boil. Gradually stir in grits. Reduce heat to low; cover and cook 5 minutes, stirring occasionally. 2.Brown sausage. 3. Remove grits from heat. Add butter and 1 cup of cheese, stir until melted. Add sausage, eggs, and pepper; mix well. Pour mixture into greased baking dish. Sprinkle remainder of cheese on top. 4. Bake at 350 for 1 hour or until golden brown. Let stand 10 minutes before serving.
Measure the masarepa into a large bowl, add the sazon, if using, and salt and mix well; add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared. Meanwhile, cook the potatoes with water and the bouillon until tender, about 10 minutes; drain, mash slightly and set aside. In a large, heavy skillet, heat 1 tablespoon oil; add onion, tomatoes, green onions, garlic, bell pepper, and cilantro. Cook, stirring occasionally until tomatoes break down, about 15 minutes. Add ground beef, season with salt, pepper, cumin, and sazon; cook, breaking up with a wooden spoon, until browned and fairly dry. Stir in potatoes and mix well. Heat oil (at least 2 inches) over medium high heat. Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc. Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling. With a slotted spoon, gently lower empanada into hot oil and cook 2 minutes, turning about halfway through (you'll need to cook in batches); drain on paper toweling. Serve warm or at room temperature with recipe Aji (recipe #377331) or Avocado Sauce (recipe #411639) and/or lime wedges.
In a dutch oven, heat oil over medium heat. Add meat and saute until cooked through and brown, turning frequently. Add the paprika and cumin and stir to coat meat. Add the onions, garlic, green pepper, pepperoncini and bay leaves. Season with salt, pepper and seasoning (Mrs. Dash). Cook until onions are translucent. Add tomato sauce. Add white wine and water using empty tomato sauce can. Bring to a boil, reduce heat and cook covered for about 1 1/2 hours. Add potatoes, carrots and olives. Cook for about another 30-45 minutes, until potatoes and carrots are soft. (Add water or wine if soup thickens too much). Add peas about 15 minutes afterwards.
In a large skillet, over medium heat, cook chicken, green pepper and onion in 2 tablespoons of oil for 6 to 8 minutes or until chicken juices run clear. Stir in barbecue sauce and bring to a boil. Reduce heat and simmer for 1 to 2 minutes or until heated through. Sprinkle cheese down center of each tortilla and top with chicken mixture. Fold sides over first, then fold ends over and roll up. In a large skillet, over medium heat, brown burritos in remaining oil on all sides. Serve with lime wedges, sour cream, shredded lettuce and chopped tomatoes if desired.
Preheat oven to 300°. In a large saucepan, melt the butter over medium heat; add in liqueur and orange zest; stir until blended. Remove the pan from heat, add in the pecans, and toss to coat well. Spread the nuts evenly on a large baking sheet and toast in the oven, uncovered, until golden brown, about 30 minutes, tossing the nuts from time to time. Drain on paper towels, sprinkle salt on top; let cool completely, and serve in crystal bowls with cocktails.
HEAT oven to 450 degrees. MIX in blender - Bananas, Curry Powder, Corainder, Mustard, Butter, Lime Juice, Lime Zest, Salt, Pepper, Parsley and 1/4 cup water. DICE chicken and place in a roasting pan. MAKE several cuts throughtout each piece of the chicken. NOTE: Can just put in whole breasts not diced. POUR sauce over chicken. NOTE: I made several more cuts into the chicken to make sure sauce gets inches. ROAST in over for about 20 - 25 minutes on lower part of the oven. REMOVE pan from oven and REMOVE chicken (make sure is cooked). PLACE pan over moderare heat on stovetop and WHISK in remaining 1/2 cup water. WHISK until sauce is smooth and heated through. NOTE: Can add more water if you like sauce thinner. GARNISH with fresh coriander. ENJOY!
Broil chicken 4-6 inches from the heat for 3 minutes on each side. Brush with butter. Broil 4 minutes longer or until meat juices run clear (depending on the thickness of your chicken breasts), turning and basting occasionally. Place a ham slice on each chicken breast; broil for 1-2 minutes. Spread each with 1 tablespoon dressing; top with cheese. Broil for 30 seconds or until cheese is melted. Yield: 4 servings.
Heat oil, saute onions and garlic until soft (adding garlic when onions are about half cooked.). Add tomatoes and jalapeno, and bring to a simmer. Simmer 5 minutes. Add basil; simmer two more minutes. Season with salt to taste. Serve over pasta cooked al dente.
Chop your chocolate in small pieces ( be careful of your fingers ). For Cake: Preheat oven to 350°F Generously brush a 12 cup bundt pan with melted butter. Dust the pan with flour. Melt chocolate on top of a double boiler over simmering water, and cool down. cream butter in large bowl until smooth. Add half the sugar and beat until fluffy. Add egg yolks 1 at a time, beating well after each addition. Sift cake flour and cocoa into small bowl, blend into butter mixture. Add melted chocolate and nuts and mix well. Egg whites. ---------------. beat egg whites with cream of tartar in medium bowl until soft peak, and then beat some more adding sugar to a stiff peak. Fold 1/4 of whites into the batter to lighten. Gently cut,fold, turn to make a light airy batter. Transfer batter to prepared pan. Bake until top of cake forms crust but centre remains moist, about 50 minutes ( cake will not rise to top of pan ). Transfer pan to rack. Immediately run a small sharp knife around cake pan sides and centre hold to loosen. Cool 15 minutes ( cake will fall). Turn cake out onto plate; cool. ( Can be prepared 1 day ahead.). Cover and let stand at room temperature. Glaze. melt chocolate add in port wine if you have then add cream and honey. Pour glaze over top of cake allowing the glaze to run down sides. Let stand 2 hours @ room temp -- and serve.
Place all diced veggies in a large bowl and stir to mix. Pour 1 bottle of fat free Italian dressing over the veggies. Add 2 dashes of Tabasco. Add a handful of fresh parsley. Mix together. Sprinkle with some fresh oregano. Cover bowl and place in the refrigerator for 6 hours. This gets real juicy. To serve, put in soup bowls and add a handful of croutons on top.
To make the Honey Garlic Sauce: In a small saucepan, heat the olive oil and cook the garlic over medium heat the to soften, but do not allow it to brown. Add the honey, soya sauce and black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily. Make an egg wash by whisking together the 4 eggs and 8 tablespoon water; set aside. Combine together the flour ginger, thyme, sage paprika and cayenne pepper; set aside. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. Allow to rest for about 15-20 minutes to allow for good adherence. Heat a heavy-bottomed skillet (black iron is good) on the stove with about a half inch of peanut or canola oil covering the bottom. You will want to carefully regulate the temperature so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned, about 4 or 5 minutes per side until golden brown and crispy. Do not crowd the pieces. Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.
Combine flour, sugar, and cinnamon. Stir in milk and wine until a smooth paste. Beat in the eggs. Let rest for 30 minutes. Make a cluster of four or five cherries and tie stems with thread. Dip each cluster into batter, making sure all the cherries are coated. Carefully lower the clusters into hot, deep shortening. When browned, remove with a slotted spoon. Cook only a few clusters at a time. Drain on an absorbent paper towel and sprinkle with powdered sugar. Serve at once.
Prepare two martini glasses by squirting a thin line of chocolate syrup around the rim of each glass, close to the top. Place the vodka and Creme de Cacao in a cocktail shaker with ice. Shake and pour into the prepared martini glasses.
Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. Cool, then store in a covered container in the refrigerator overnight so that flavour can develop.
Melt butter, sprinkle crumbs over butter. Make this in a 9x13 pan. Layer chocolate chips, coconut, nuts and condensed milk. Press down lightly, and bake in oven at 350 F for 25-30 minutes or until lightly brown.
Spread pecans in an ungreased roasting pan or 13x9-in. pan. Combine butter and remaining 5 ingredients; pour over pecans, stirring well. Bake at 325 for 20 minutes, stirring twice. Drain on paper towels; cool completely. Store in an airtight container.
Preheat oven to 450 degrees F. Butter or grease a baking sheet. In a large mixing bowl, add 3 1/4 cups of the flour and sugar. Mix in beer and oil, and stir until just combined (If still too wet, then add additional 1/4 cup flour) and lightly mix until can manage with hands. Place dough onto floured board and knead about 5 times (don't over-knead). Pat dough into a 1/4-inch rectangle. Cut rolls into 3-inch diameter circles (I used an inverted pilsner beer glass which works great) and arrange onto greased pan. Place onto middle rack in oven and bake 15-18 minutes or until golden brown. Remove from oven and brush with melted butter. Place onto wire rack to cool slightly. Serve warm with butter, honey, or whatever topping you prefer.
Mix dry ingredients together in a microwavable bowl. Add water, oil and food colouring and stir well. microwave on HIGH for between 3-6 minutes (30 seconds each if divided into ramekins for different colours). Stir well at 2 minute intervals until a consistency similar to that of mashed potato is achieved. Allow to cool sufficiently before kneading well. Play dough can be stored in an airtight container.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In the bowl of a food processor combine flour, sugar, salt, baking soda and baking powder. Pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add cornmeal and blueberries. Add 6 tablespoons milk and pulse. Add more milk, 1 tablespoon at a time, until dough forms a ball. Remove dough to a lightly floured surface and form into five, 3 inch rounds 1 inch thick. Place on prepared pan and bake until golden, about 35 - 40 minutes. Remove to a wire rack to cool slightly. Serve warm.
Saute onions in butter and olive oil until soft, add garlic and rice. Stir to coat rice and cook until milky in color, about 2 minutes. Add thyme and stir inches Add white wine and stir. Add chicken stock and stir. Bring to a boil. Turn down and simmer, covered, for 8 minutes. Take off heat and set aside, without removing the lid, for 5 minutes. Serve hot. You can add sauteed mushrooms on top of this rice for another twist and it's delicious.
Combine everything in a small bowl. Refrigerate at least 3-hours. Serve with fresh fruit or on any dessert calling for sweetened whipped cream as a topping. Or eat it by itself in a little bowl.
Mix everything in a big casserole dish. Bake at 375°F, for 45 minutes.
CRUST: Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug. Allow dough to rise, covered, while you make the topping. TOPPING: In large skillet, heat oil. add onions and cook, stirring often, until translucent and browning on edges. Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated. Remove from heat and set aside to cool. Place pizza stone in middle of oven and preheat to 425. Divide dough in half, pat and roll into two 12" pizzas on two semolina dusted pieces of parchment paper. Cover each dough with a layer of onions, then scatter the Brie. Grind a sprinkling of fresh pepper over top and scatter with almonds. Bake for 15 to 18 minutes, until crust is brown. For thicker crust, let the pizzas rise for 30 to 60 minutes before baking. Serve hot or at room temperature.
Combine all ingredients. Stir till dissolved. To make lemonade use 1 - 2 ounces base per 6 ounces water.
Heat oil in large pan. Add chopped onions and garlic. Saute until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn. Add torn kale. Toss with onions and garlic. Cook until kale is wilted. Sprinkle with a tiny bit of balsamic vinegar if desired. (Thanks reviewers for reminding me of removing the stems!).
Using a paring knife or vegetable peeler, remove peel from the grapefruit in large strips than thinly slice it to make 1/4 cup. (try not to get too much pith with it, it can make it bitter). In a small saucepan, combine peel and water. Bring to a boil over high heat then reduce the heat and simmer, covered, for 15 to 20 minutes or until the peel is softened. Set aside. Remove and discard any remaining peel and pith from grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes. Measure to make 3 cups, including juices. In a large nonreactive saucepan, combine grapefruit, cooked peel with liquid and pomegranate juice. Bring to a full boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve the sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4" headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
If serving over ice, pour vodka in glass first then the juice then the soda. If serving as a martini, cut ingredients in half and shake together with ice and strain into martini glass.
Preheat oven to 350°F Soak raisins in Marsala wine; set aside. Peel and finely slice apples and place in large bowl. Add lemon juice and enough water to cover. In separate large bowl, mix one egg and two egg yolks. Add sugar and butter and cream at medium speed until smooth. Add raisins and wine mixture, flour and baking powder and mix thoroughly. Coat 9 inch spring form pan with butter. Place dough mixture in pan. Strain apples reserving 2 tbsp of the liquid. Toss apples with 1 Tbsp of sugar and place on top of dough mixture pressing lightly. Top torte evenly with pine nuts and 2 tbsp of reserved liquid. Place torte on center shelf of oven. Bake for 45 minutes or until toothpick inserted in center comes out clean. Sides and top of torte should be light brown. Remove and let cool.
Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish. Put the leek in 10 minutes before serving and let the cawl boil. Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. Croeso Cymreig.