HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cider vinegar and garlic in small bowl. Let stand 15 minutes. Stir together carrots, apple, green onions, parsley, and cranberries in large bowl. Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired. Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.
SALSA: To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop. SALMON: A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and rock salt together until you have a creamy puree. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tbsp of olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon. When you're ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3 inches (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital. Remove them when the time is up and use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.
On the package of devil's food cake mix, there should be directions for preparing your cupcakes. The only difference is that you are going to replace a quarter cup of the water normally used with rose water. You may adjust the amount of rose water according to preference, but the total water content of both should stay at 1 1/4 cups. For the frosting, in a bowl, combine butter and sugar. Beat till blended. Add the cream, rose water, vanilla and food coloring and beat for an additional 3 to 5 minutes or until smooth and creamy. Cream your cupcakes and enjoy.
Brown ground beef and onion and drain. Add zucchini and peppers to ground beef and cook for about 2 minutes stirring well. Add wine to ground beef mixture and simmer for another 2 minutes, stir well. Add rest of ingredients to hamburger mixture. Simmer for 1-2 hours. Serve on penne pasta or spaghetti noodles. This can also be made in the crock pot. Cook the first three steps on the stove and add to the crock pot when completed. Add all other ingredients to crock pot, cover and cook for 6-8 hours.
Blend all ingredients. If mixture is too thin, you can thicken it with cornstarch. Apply mixture to face and massage into skin for a minute or two. rinse with warm water.
* Preheat broiler. * Lightly spray a broiler pan and rack with vegetable oil spray. Broil meat about 6 inches from heat for 15 to 20 minutes, or until meat is brown on all sides, turning occasionally. * Spray a stock pot with vegetable oil spray and heat over medium-high heat. Add oil and swirl to coat bottom of pot. Saute onions until translucent. * Add meat, any pan juices, 5-1/2 cups broth, thyme, marjoram, and bay leaf. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 1-1/2 hours or until meat is tender. * Meanwhile, cut potatoes into chunks, slice carrots, and quarter mushrooms. Add to pot. Simmer, covered, for 30 minutes. * Add bell pepper and green onion. * In a medium bowl, whisk together remaining ingredients. Pour into stew. Bring to a boil over high heat, stirring constantly. Reduce heat to low. Cook for 5 minutes, or until thickened, stirring constantly. Remove bay leaf before serving stew.
Cover almonds, rice and oats with water by at least 1-2 inches. Soak for 6 hours or overnight. Drain and rinse. Fill soy milk maker to top fill line. Add rinsed almond mixture to pot. Attach lid and select soymilk option. When the soy milk machine has completed the cycle, strain milk through a fine mesh strainer. At this point I let the milk cool, then add to the blender( I use a Vitamix). Add brown sugar, vanilla and salt to blender and process. The Delectable Planet website says this will kep for a week in the fridge.
In a nonreactive bowl, combine juice, jalapeno, ginger, and oil. Add shrimp/fish, and toss. Cover with plastic. Chill until flesh is opaque, 1 hour or overnight, stirring occasionally. Add remaining ingredients. Season with salt and pepper. Toss, and serve.
Mix all ingredients for the marinade together. If you find it annoying crushing up the garlic you can buy it pre crushed from the shops. Use a sharp knife cut chicken into six pieces so that you have the breast and lower part of the chicken as well as the 4 drumsticks and wings, (visualize the look of the chicken at Nando's). Cut off any excess fat but leave most of the skin as it will add to the flavor. Make several small incisions into the chicken to later help it absorb the marinade. Bask the chicken well in the marinade and allow it to marinate in the fridge for at least 1 hour. Meanwhile mix the Piri Piri seasoning with the lemon juice and the oil. You can find Piri Piri seasoning easily from the shops and it saves you having to chop if 10-12 red chillies and chop up a bay leaf and such, just makes the process a lot simpler. Also add a pinch of salt. Pre heat the grill and insert the chicken. Bask the chicken frequently with any excess marinade.Turn the chicken frequently and make sure it doesn't burn.Cook for approximately 30 minutes. Remove the chicken from the grill/BBQ and allow it to cool before lathering it in the Piri Piri sauce. Serve with potatoes and what ever else you desire. Charcoal grill or BBQ preferred but gas grill works almost as well. Seven easy steps to Heaven!
Preheat oven to 350 degrees. Grease and flour a 13x9" pan. Stir together the flour, baking powder, baking soda and salt in a medium bowl. Set aside. Beat the sugar and butter together until creamy. Add eggs, one at a time, until well blended. Add sour cream, banana and vanilla; mix well. On low speed, blend in flour mixture gradually until well incorporated. Stir in 1 cup of the mini chocolate chips. Pour batter into pan and sprinkle the remaining 1/2c. chocolate chips over top. Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.
Using a food processor (if you have one), finely chop the onion, apple, celery and garlic. Melt the butter in a skillet and cook the vegetables until softened but not browned. Stir in the curry powder and thyme; cook, stirring, for 1 minute. Stir in the chicken stock and tomatoes; simmer for two minutes. Season with salt and pepper; add more curry powder if desired. For a smooth sauce, puree in the food processor and pour back into the skillet. Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick. Serve over rice.
Preheat over to 425°F. In 9 inch pie pan mix together vegetable oil and shredded potato. Press evenly into pie crust shape. Bake 420 for 15 mins until just beginning to brown. Remove from oven. Filling: Place cheese, diced meat and onion on top of potato crust. Beat together milk, eggs and seasonings. Pour onto other ingredients. Sprinkle with 1 tablespoon parsley flakes. Return to oven and bake at 425 for 30 minutes Allow to cool for 5 mins before cutting.
In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden. Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes. Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so. Pour into bowls to serve.
1. Rinse and sort peas. 2. Bring water to a boil, add peas and reduce heat to simmer 20 minutes. 3. Saute vegetables, add to soup, and cook 5-7 minutes. 4. Slowly stir in potato flakes and cream, bring back to a boil. 5. Remove from heat and let stand 5 minutes.
In a medium nonstick skillet on medium heat, warm the oil. Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally. Stir in the tomato, scallions, cilantro and rice. Cook on low heat for 3 to 5 minutes until hot. Stir occasionally. Add a dash or two of water if needed to prevent the rice from sticking. Salt to taste and serve.
Preheat waffle maker to medium-low. Prepare brownies according to mix directions, omitting any water or milk. Pour 1/2 cup of the mixture per square in the waffle maker. Bake for 10 minutes. Once baked, open waffle maker and turn off the heat. Let brownies sit until slightly cool, about 3 minutes. Serve alone or with a scoop of ice cream.
In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon. Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes. Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate. Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam. Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top. Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes. Remove jars with tongs and let cool upright. Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year. Any jars that do not achieve a proper seal should be refrigerated.
Place tea bags in a 2-quart size glass pitcher. In a medium size saucepan, bring 4 cups of water almost to a boil. Remove pan from heat, as soon as you see bubbles start to come to the surface. Pour the hot water over the tea bags in the glass pitcher. Cover the pitcher with plastic wrap, and let the tea steep for 1 hour. After one hour; carefully squeeze tea/water from the tea bags into the pitcher; stir, then discard the tea bags. Cover the pitcher, then let sit until the tea has cooled down a bit more. Once the tea has cooled, add the packet of sugar free strawberry flavored drink mix, and the 4 cups of cold water, and stir. Refrigerate the tea until it's chilled, then pour in glasses filled with ice.
Marinate steak a few hours. Fry steak until medium.Remove from pan. Fry peppers and onions. Add marinade to pan. Add steak to pan. Toss in noodles that have been cooked in boiling water just until they seperate. Mix and serve.
In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just till boiling. In a large mixing bowl beat cream cheese with an electric mixer till smooth, gradually beat in hot mixture. Cover and chill thoroughly. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Let freeze for 4 hours. Garnish each serving with choice of fresh fruit, if desired.
Preheat the oven to 375 degrees. Spray a 9" x 9" baking pan with cooking spray. Rinse and dry berries. Cut off the tops and slice into four pieces. Put in a medium bowl. Pour lemon juice onto the berries. Add the sugar and all purpose flour to the bowl and stir. Place strawberry mixture in the baking pan. To make the topping, mix the whole wheat flour, oats, brown sugar and cinnamon in a large bowl. Cut the cold margarine into 1/4" slices and put them into the bowl. Cut the ingredients into eachother, making sure the mixture is still moist. Sprinkle the topping over the strawberry mixture. Bake for 20 minutes or until the fruit mixture is bubbly.
Drain salmon, reserving liquid. Remove skin and bones; chunk salmon. In stockpot or large saucepan, bring chicken broth to a boil; stir in green beans and lima beans. Cook 2 minutes over high heat. Stir in reserved salmon liquid, evaporated milk, corn, black-eye peas, and seasonings. Continue cooking over low heat 5 minutes. Stir in salmon; heat through.
In a mixing bowl, mix together soy sauce, pepper, Sambal Oelek, sesame oil and corn starch. Add sliced beef, coat well and let marinate for 15 minutes. In a WOK, heat 2 tablespoons of peanut oil until smoke begins to rise. Add broccoli florets and salt, stir well. Now add 1/2 cup of water, cover with a lid and cook on high heat for 3 - 4 minutes or until steam starts to escape from the edge of the lid. Remove broccoli and any liquid to a bowl. Reheat WOK to high heat, add the remainder 2 tablespoons of peanut oil. When hot, add garlic and brown for 1 minute, stirring often. Add sliced beef and marinade and stir-fry until the color of meat changes, about 1 minute. Return broccoli and liquid to the Wok and mix; stir-fry for 30 seconds. Serve hot.
Set oven to 350 degrees (oven rack to second-lowest position). Butter a 9-inch glass pie plate (or use a 9-inch square baking dish). In a bowl combine cracker crumbs, melted butter, 3 tablespoons sugar and pinch of salt; stir until well combined. Press the crumbs evenly into prepared pie plate. Chill for 15 minutes. In another bowl stir together cottage cheese, 1/2 cup sugar, eggs, full-fat milk, vanilla and nutmeg; mix well to combine, then transfer to crust. Bake for about 50-60 minutes or until the filling if puffed, lightly golden and lightly set. Serve warm or cold.
Blend strawberries and sugar in a food processor for 3-4 min at high speed. Whip egg whites and sugar to a stiff meringue. Fold the strawberries and lemon juice into the meringue. Serve right away or keep very cool. Tip: its important that the egg whites, bowl and utensils all be the same temperature to get good, stiff peaks. Also, to avoid salmonella risk, do not cheat and use unpasteurized eggs.
Place chicken wings in large mixing bowl. Combine remaining ingredients in blender or food processor; blend until smooth. Reserve approximately 3/4 cup sauce; cover and refrigerate until ready to serve. Pour remaining sauce over wings, tossing to coat thoroughly. Cover and refrigerate 2-4 hours or overnight. To cook, spray roasting pan with nonstick spray. Shake excess marinade off wings and place in roasting pan. Bake at 450°F 20-25 minutes, until cooked through and well browned. Remove wings; place on serving platter with bowl of reserved dipping sauce. Sprinkle with chopped parsley.
Saute zucchini and carrots separately in 1/2 TB oil each under tender-crisp. Combine eggs and parmesan. Place each veggie in a bowl. Add 1/3 of egg-cheese mixture to each veggie. Spoon 2/3 cup sauce into 9 inch squre baking dish. Place half of noodles over sauce. Spread spinach over noodles. Top with 1/3 of Provolone cheese, carrots, 2/3 c sauce, another 1/3 of Provolone and zucchini. Top with remaining noodles, then sauce. Cover tightly with foil. Bake at 350* for 30 minutes. Remove foil and sprinkle with remaining Provolone. Bake 10 minutes more, uncovered. Let rest 10 minutes before cutting.
Rinse quinoa in plenty of water, drain. In medium saucepan, bring the two cups of water to a boil over high heat. Stir in quinoa. Reduce heat and simmer, uncovered, for 15 minutes or until water is absorbed. Remove from heat and let cool In small bowl, mix soy sauce, vinegar, honey, curry powder and red pepper flakes, stirring until completely blended Combine, in a serving bowl, remaining ingredients. Gently stir in cooled quinoa, then soy sauce mixture.
Send spouse to Alaska to capture moose, or have one delivered by UPS. Meanwhile, melt chocolate in very large double boiler. Keep warm. Tie up moose with rope. Holding the moose by the tail, carefully dip in melted chocolate, covering it completely with a thin coating. Arrange moose attractively on large platter and refrigerate for 2 days to set chocolate. Remove rope, wash to remove chocolate,if necessary, and return rope to clothesline. Garnish chocolate moose with Cool Whip and top with a cherry. Serve immediately. Or you could just chew on the rope, which may be tastier. May be doubled for serving a crowd.
Cook the onions and garlic in the oil in a frying pan until tender. Squeeze out the moisture from the defrosted Frozen Spinach and add to the pan with the cream or Ricotta cheese. Season with the nutmeg, salt and pepper. Cook 3-4 minutes then cool. Scatter in the walnuts. Spread one sheet of phyllo pastry lightly with butter and place a second sheet on top. Repeat with a further 6 sheets of phyllo. Arrange half the spinach mixture down the center of the phyllo. Cut the Blue Brie into thick slices and place down the center. Arrange the remaining spinach on top. Roll up the pastry to enclose the spinach filling. Place the roll join-side-down on a greased baking tray. Brush the remaining sheets of phyllo with butter and arrange decoratively on top. Bake at 375°F for 40 minutes until golden and crispy. Serve warm or cold in thick slices.
Whisk egg yolk and cream in small bowl. Mix flour, sugar and salt in a mixer with paddle. Add 1 cup butter and mix on low until coarse meal forms. Add egg mix and blend just until moist clumps form. Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour. Butter tart pan. Roll out dough to 13" round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough. Chill 30 minutes. Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl. Gradually whisk in half and half. Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes. Transfer to a small bowl. Stir in vanilla. Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside. Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste. Using electric mixer, beat butter and remaining sugar until smooth. Add remaining eggs 1 at a time, beating well between additions. Gradually beat in almond mixture. Add 1/2 cup pastry cream (reserve remaining for another use). Cover and chill until firm, about 4 hours. Preheat oven to 375. Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling. Place tart on a rimmed baking sheet. Bake until filling center is golden and set -- about 1 hour 15 minutes. Let cool completely in pan on wire rack.
Place water in a large pan. Add sausage and bring to a boil over high heat. Reduce heat to low-simmer and cook, covered, for 30 minutes. Remove sausage, reserving cooking liquid, and set sausage aside to cool. Add buttermilk to cooking liquid and return to boil, reduce heat to low and simmer. In a medium bowl, combine milk and egg. Gradually whisk in flour and stir until smooth. Add 3 tablespoons of the simmering soup base to the milk-egg mixture and stir to combine (this tempers the egg so it doesn't curdle when added to the soup base). Slowly drizzle milk-egg mixture into the simmering soup, whisking continuously until all has been added, continue to simmer until soup has thickened. Add salt to taste. Serve with reserved Polish sausage. May also be served with boiled potatoes, slices of hard boiled egg and a dollop of prepared horseradish.
Mix the oil into the poppyseeds, dijon and honey. Add vinegar. Shake well-- this dressing stays emulsified very well. You can toss with the rest of the salad ingredients or toss with just the spinach and then garnish the top with the other ingredients, or plate each serving and pour dressing over, whatever you choose.
TO MAKE DOUGH: In medium bowl, combine all-purpose flour, almond flour, baking soda, salt, lemon zest, ginger, cinnamon, cardamom, nutmeg, cloves and white pepper. Set aside. In large mixing bowl, use stand mixer or handheld to beat butter and brown sugar until light and fluffy. Add molasses, eggs and vanilla. Beat until thoroughly combined. Add flour mixture. Stir gently to combine. TO CHILL DOUGH: wrap dough in bowl covered with plastic wrap. Refrigerate for at least 2 hours and up to 3 days. TO BAKE. Preheat oven to 350 degrees. TO BAKE COOKIES: drop dough by rounded tablespoons onto baking sheet leaving 2 inches between cookies. Bake for 10 mins or until golden brown. Cool 5 mins then transfer. Cool completely. TO GLAZE COOKIES: In a small bowl, whisk together powdered sugar and lemon juice. Drizzle or spoon glaze over cooled cookies. STORE: In an air tight container for up to a few days -- I am not sure whether these freeze well or store in fridge either -- will update once I make them!
FILLING: Mix filling ingredients in a medium bowl. Microwave on high, 30 second at a time, stirring between intervals, until cheese is melted and the filling is warm throughout. Set aside. FRICO CUPS: Mix parmesan cheese and seasoning in a small bowl. In a large non-stick skillet on medium heat, melt the butter (or use non-stick cooking spray) to just coat the bottom of the pan. Sprinkle 3 thin circles of cheese in a 3" circular pattern each into the pan. Cook until they have melted and formed a light golden crust, about 3 minutes. (NOTE: If you are new to making frico cups, you may want to use a small skillet, and make one at a time). Carefully lift and turn the layer of cheese with a spatula and cook until lightly golden on the 2nd side, about 1/2 a minute. Immediately remove the frico from the pan and shape it by laying it over an inverted mini muffin tin. Allow to cool slightly before filling. Fill with the cheese filling and serve immediately.
Lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick. Remove from plastic and spread the garlic over both sides of each steak and grind over the pepper. Heat half the butter in a frying pan, cook the steaks over high heat for 1 minute to seal each side, turning only once. Cook a further 1-4 minutes on each side (depending how you like your steak cooked) Remove from pan; cover and keep warm. Heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy. Stir to dislodge any crusty bits from base of pan. Stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley. Return steaks to pan until just heated through. Serve immediately with the sauce.
In a small saucepan, simmer pineapple juice over low heat, until reduced. to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,. chayote and the Chile. Toss with pineapple. Whisk the remaining. ingredients with the pineapple juice and pour over vegetables, mix well. Serve immediately or refrigerate, covered up to 4 hours.
Drain canned chicken and put in medium sauce pan. Add hot sauce and cook on medium until heated throughout. My personal favorite is Frank's hot sauce. Add cream cheese and stir until blended thoroughly. Add ranch dressing and mix. Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted. Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low. I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.
In a large saucepan, combine 10 cups of water, the sugar, and ginger and bring to a boil. Simmer for 5 minutes, remove from heat, and add the persimmons. Let sit for at least 2 hours to allow the flavors to steep. Strain into a decanter. Cover and refrigerate up to 3 days ahead. Serve chilled in teacups garnished with pine nuts.
Spray a 13 x 9 baking pan with a vegetable cooking spray (such as Pam). Layer rhubarb, sugar, marshmallows and dry jello. Make cake mix according to package directions and pour evenly over mixture in pan. Bake at 350 degrees for 1 hour. Cool and turn pan upside down over a foil line cookie sheet. Cut into squares and enjoy!