HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot over medium heat, cook water sugar, and cloves. Stir until dissolved. Heat until mixture reaches soft-ball stage on a candy thermometer (about 240F). Using a spoon carefully discard cloves. Add coconut and milk. The mixture will clump. Continue to stir until smooth. Simmer for a few minutes. Spoon into serving dishes and refrigerate at least 30 minutes. Sprinkle with cinnamon. Serve chilled.
soften cream cheese, mix with Coco Lopez (I use a mixer on med.) add powdered sugar and cherry juice just to color a pretty pink color. Serve with mixed fruit.
For the Filling: In a saucepan combine the water and rice. Bring to a boil. Stir, cover, and cook over low heat for 20 minutes, stirring occasionally. Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy. Preheat oven to 450°F Line a baking sheet with parchment paper. For the Pastry: In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough. Shape the dough into a log and cut into 16 portions and shape each into a round. On a lightly floured board, roll out each round into a 6-inch circle. Spread about 3 tablespoons of filling evenly on each round. Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed. Place on the prepared baking sheet. In a small bowl, stir together the melted butter and hot milk and brush on the pastries. Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges. Remove from the oven and brush again. For the Egg Butter: In a small bowl, cream the butter. Stir in the eggs. Season with the white pepper and ground ginger, if desired. Yield: 1 cup. Cool the pastries and serve with the egg butter at room temperature.
Heat sugar and water in a saucepan over medium heat, stirring to dissolve the sugar completely. Bring to a boil, then remove from the heat. Add the lavender flowers (and the herbes de Provence, if using). Cover, and let flowers steep for 30-45 minutes. Strain through a fine mesh sieve or paper coffee filter into a measuring glass (with a lip for easy pouring). Add lemon juice. Pour into a clean container (preferably sterilized), cap, and refrigerate for up to 2 weeks, or freeze. Note: the syrup will not freeze solid-- you will be able to scoop out a spoonful easily! Stir a spoonful of Lavender Syrup into your favorite beverage! It's delicious in lemonade, tea or ice-water. Try it in my Provence Cocktail, recipe # 250030. OR, drizzle over pancakes, waffles, French toast, scones, fruit, puddings, cakes or ice cream. Thicken with confectioner's sugar to make an exquisite glaze for cookies or cakes. Makes a beautiful hostess gift tied with a pretty ribbon!
Place peanuts in crockpot. Place remaining ingredients in crockpot. Set temperature to medium/high. Allow to cook in crock for one hour or until all chocolate is melted. Stir occasionally. Drop from Tablespoons onto wax paper to cool.
Preheat oven to 350 degrees F (175 degrees C). Steam green beans according to package. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add cooked green beans and half of the can of fried onions,stir to coat. Transfer the mixture to a 9x13 casserole dish. Spread shredded cheese over the top. Then top with remaining fried onions. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Thaw corn. Place 1 1/2 cup of milk, cornstarch, corn, sugar, and cinnamon in a blender. Cover and blend on low speed about 2 minutes, or until smooth. Strain into a medium nonstick saucepan. Stir and press corn pulp against strainer with back of a large spoon to help liquid pass through. Discard corn pulp. Add remaining 2 1/2 cups milk, stir well. Cook over medium heat, stirring continuously, 18 to 20 minutes, or until slightly thicken. (This drink scorches easily, it is very important to use a nonstick saucepan and to stir continuously through cooking.). Remove from heat and let cool. Transfer drink to a pitcher. Cover and refrigerate about 4 hours, or until thoroughly chilled. Stir before serving.
Dredge the veal in flour (if using whole pieces or toss bite-sized pieces into ziploc and add flour tossing to coat). Heat butter in a saute pan. Add the veal, cook 2 minutes (longer for chicken--should be just done when finished), turn, add beans and tomatoes, salt, pepper and herbs. Cook 2 minutes, add wine, let reduce 1-2 minutes. Transfer to serving plate, top with cheese.
Into a large bowl mix the first five ingredients. Stir in the next five ingredients. In another bowl beat the eggs, oil and vanilla. Stir the oil mixture into the flour mixture until the batter is just combined. Spoon into well greased muffin cups, filling to the top. Bake at 350 degrees for about 20 minutes. Makes about 14 large muffins.
First, make the marinade using the following instructions. Rinse peppers under running water. Roast the whole peppers on a warm (not too hot) skillet until warm and dark in color. Do not burn. They burn easily. Soak roasted peppers in hot water (just enough to cover them) for about 20-30 minutes, until soft and rehydrated. Combine all marinade ingredients (including the soaking water from the peppers) in a blender. The original recipe does not require removing the tops of the peppers or the seeds; blend them whole into the marinade since the meat will soak and then the marinade will not be used beyond that. Blend until smooth. Set aside. Next, prepare the pork: Cut pork ribs into thin strips and remove excess fat. This cut of meat can be tough. If you want to or have to keep the meat whole, that is fine. Place the cut meat and marinade into a large bowl. Marinate overnight or for several hours. Grill or fry the marinated pork ribs on an electric griddle or pan. Allow any marinade that clings to the meat to come with it: it will add flavor. Once meat is cooked, either cut it into small chunks or leave as thin strips. Grill pineapple rings in the same pan as the pork: the marinade that pooled in the pan under the pork will lend flavor to the pineapple. Soak corn tortillas in the grease solution from the grilled pork. If there was no grease solution from the pork, add vegetable oil to the pan and heat. Run corn tortillas through this and keep them warm until serving. Assemble the tacos: take one tortilla, pile high with meat, place 1/2 ring of pineapple on top, squeeze lime juice over the top, and top with chopped cilantro.
Preheat oven to 425. Wrap 1/3 slice of bacon around each tater tot. Place on cooling rack over rimmed baking pan. Bake 15-18 min until tater tots are golden and bacon is crisp. Broil an additional min if needed to crips bacon. To make tator tot skewers allow tater tots to thaw to room temp for 30 minute Place 4 tator tots on each skewer and continue with step 1.
For the Strudel: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes. Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl. Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered. Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar. Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel. For the Glaze: Mix ingredients thoroughly. *Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.
Preheat oven to 450*F. Sprinkle counter lightly with flour, then turn dough in flour to coat. Stretch or roll dough to 10 or 12-inch circle, then transfer to nonstick pizza pan. Top dough with tomato, bell pepper, onion, feta, olives, oergano, and pepper. Bake until crust is browned, and crisp, 15-20 minute.
Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. (I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.
Soak the cedar plank in cold water for a minimum of 1 hour. Preheat grill to medium heat, about 400*F. In a small bowl, combine raspberries, slivered almonds and fresh thyme, and season to taste with black pepper. Drizzle with honey and gently mix to combine. Remove plank from water. Place wheels of Brie on plank, evenly spaced. Top each wheel with half of the raspberry honey mixture. Place plank on grill and close lid. Plank cheese for 20-25 minutes, until cheese is golden brown and slightly puffy, topping is hot and almonds are light golden brown. Remove plank from grill and allow to cool for 1-2 minutes. Serve immediately with fresh sliced baguette, a few big spoons, and lots of napkins! Other options to top cheese are grilled mushrooms, fruit salsa, and tomato bruschetta.
In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps. Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly. Note: Mix will be very dry. Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist. Shape the dough into small balls for deep frying. In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes. Drain on towels and serve hot.
Heat oil and oregano over medium heat in large skillet. Coat chicken with flour and place in skillet. Add garlic seasoning. Cook chicken for 8-10 minutes (or until almost completely done) -flipping at 5 minutes. Combine the grape juice with balsamic vinegar. Add grape juice, bell pepper, and zucchini to skillet and bring to a boil. Cook until liquid has started to evaporate.
Mix all cake ingredients except milk. Bake according to box directions. Immediately after removing from oven, poke holes over the cake (with a chopstick or similar tool) and slowly pour condensed milk over the top of the cake, let it be absorbed. Let the cake cool. While the cake cools hand-mix all frosting ingredients. If the cake is completely cool, frost the cake and refrigerate.
Mix the flour, salt, pepper, and cayenne in a large bowl. Run a whisk through the mixture to make it light and fluffy. Take the wings and dredge them through the flour mixture. Set dredged wings aside as you finish dredging all pieces. When you see moisture seeping through the breading, dredge them again. Heat the cooking oil to 350F in a large cast iron fryer. You will want enough oil to have the wings completely submerge when you place them in the oil. Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180°F. Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil. Mix two sticks of melted butter with two cups of Frank's RedHot Hot Sauce or Louisiana Hot Sauce. Heat the mixture to a slow simmer. Put your wings in a few at a time, and coat well with the hot sauce mixture. Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks. ENJOY!
Combine first 4 ingredients, 2 teaspoons lemon zest, and 1/2 teaspoons rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoons each). Saute meatballs, in two batches, in 1 tablespoons hot oil per batch in a dutch oven over medium heat 3-4 minutes or until browned. Remove with a slotted spoon. Saute onion and next 2 ingredients in remaining 1 tablespoons hot oil in dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth, lemon juice,and remaining 2 teaspoons zest and 1/2 teaspoons rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 - 9 minutes or until pasta is almost tender. Stir in meatballs; simmer, stirring occasionally, 5-7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.
Using a food processor, chop scallions till finely chopped. Add Surimi and pulse till finely chopped. Make sure you don't pulse too much or you'll lose all the texture. Remove to a bowl and blend in remaining ingredients. Start with the lower amount of sour cream,Worcestershire sauce and BBQ Sauce. Chill to blend flavors. Serve with crackers or veggies.
Place potatoes in a pot and add water to cover. Bring to a boil. Cook for about 40 minutes or until fork-tender. Drain and let cool enough to handle. Peel and cut in small cubes. In a large bowl, combine potatoes, red onion, herbs, capers, mustard, salt and pepper. Add olive oil and vinegar. Cover and refrigerate 2 hours before serving.
make dressing: whisk together grapefruit juice, vinegar, oil, sugar, salt and pepper. Set aside. Combine salad greens, grapefruit, pears, cranberries and pecans; top with cheese. Add dressing and toss gently.
Heat olive oil over medium heat. Add chicken and cook completely, allowing to brown just a bit. Remove from pan and set aside. Add onion and sautee until soft, then add mushrooms sautee until mostly cooked. Add in wine, stock paste, curry and salt & pepper. Simmer until slightly reduced, about 15 minutes. Add back in cooked chicken and stir in sour cream. Bring to a gentle simmer for 5 minutes. Serve over rice or tossed with egg noodles.
In Sauce pan fix the noodles according to the package directions. DO NOT ADD THE SEASONING POUCH. Crush the Fritos in a zip lock bag (Chili Cheese or BBQ Only). Chop the Onion finely or to the thickness of your liking. Chop the Jalopenos finely. Open the tuna and drain and put in large mixing bowl. Add Mayo, Onion, Jalopenos, Fritos, and the Jalopeno Juice. When the Noodles are done add them. Mix well and put on your favorite bread. Enjoy. For Diabetics: Use Nature's Own White Wheat Bread it only has 17g of Carbs for 2 slices of bread.
Preheat oven to 300°F. In a small, heavy-bottomed saucepan, heat cream and 2 tbls sugar until just hot (small bubbles will form around the edge and a bit of steam will be released when cream is stirred). While cream is heating, separate two eggs, reserving the whites for another use (or discarding). Put the yolks in a bowl. Whisk in vanilla bean paste. This paste, made by Nielsen-Massey Vanillas and available in many upscale culinary shops and some spice shops, is a godsend and no cook who uses vanilla should be without it. If you don't have this paste, split one plump, long vanilla bean and scrape out the bean seeds inside. If you're particularly fond of vanilla, you may also add a scant amount of pure vanilla extract, but no more than 1/2 teaspoon. Add hot cream to egg yolk mixture and whisk thoroughly. Pour evenly into four creme brulee dishes. Place the creme brulee dishes in a suitably sized pan and add enough hot water (the hotter, the better) to reach about halfway up the sides of the dishes. Cover loosely with a piece of aluminum foil (do not seal, just place on the dishes). Bake for 25-27 minutes or until custard is just set. Let cool on countertop for about 10 minutes or so, then chill creme brulees in the refrigerator for a minimum of 3-4 hours. Wrapping tightly with plastic is not recommended because water will condense on underside of wrap and drip on the custard when removed. Immediately prior to serving, sprinkle a thin layer of sugar (about 1/16th inch deep) evenly over the custard. If any water puddles are present on the surface of the custard, absorb them carefully with a paper towel before sprinkling with sugar. Using (preferably) a creme brulee kitchen torch, caramelize the sugar using continuous movements with the flame. The sugar must not be scorched, which is easy to do if you let the flame linger in one location. Use as hot and large a flame as practicable so you can caramelize the sugar in short order and not "melt" the custard underneath. If you don't have a torch, a broiler can melt and caramelize the sugar, but this is not at all the preferred method. Careful attention should be paid while broiling and the dishes should be very close to the heat source. Once the sugar is caramelized, let cool briefly and serve. The crust should be glasslike and hard. Do not garnish with berries or chocolate kisses or mint leaves or whipped cream or any such nonsense. In my opinion, doing so detracts from the elegant simplicity of this classic dessert.
Preheat oven to 375. Dice onion and garlic and spread on chicken breast. Wrap chicken in tinfoil, put on oven safe tray, place on center rack and cook for 16 minutes. Turn chicken over and bake for another 16 minutes. Remove from oven and let stand for 5 minutes. Unwrap and allow to cool enough so that you can shred it. On medium heat, melt butter in small sauce pan. Once butter is completely melted, add hot sauce and apple cider vinegar to the sauce pan and whisk until fully combined. If you like hotter buffalo dip, add cayenne pepper powder. Whisk periodically until the sauce is bubbling, and remove from heat. You can do this while the chicken is cooking. To a medium-sized bowl, add softened cream cheese and ranch dressing. Combine fully before adding the buffalo sauce. Once sauce is added, stir until no longer lumpy. You can also do this while chicken is cooking. Decrease oven temp to 350. Add shredded chicken, garlic and onions to mixture. Move mixture to an 11 x 7 baking dish. Evenly distribute cheese on top. Bake uncovered for 20-25 minutes, or until cheese is bubbling all over. You can always broil at the end if need be. Remove from oven when done. Chop and add scallions (optional). Serve with tortilla chips or whatever you might like.
Combine ingredients in a blender with 4 ice cubes blend till smooth and serve cold.
Cook tortellini according the directions on the package. Drain and rinse with cold water. Combine Mayonnaise, pesto,and garlic. Add the tortellini, zucchini, tomatoes, and walnuts; mix gently. Can serve immediately or cover and refrigerate.
Heat oven to 400 degrees F. Sir ingredients until soft dough forms. Drop onto baking sheet by spoonfuls or turn onto a surface dusted with flour, knead 10 times, roll 1/2 inch thick, cut with 2 1/2 inch cutter. Bake 8 to 10 minutes or until golden brown.
Put peeled potatoes layered on the bottom of greased crock pot. I use an oil spray; layer with sauce, cheese, pepperoni slices and spices. Continue to repeat the process until all potatoes are used. Cook on low up to 8 hours.
For the bars:. Preaheat oven to 375 degrees F. Lightly grease and flour 9x13 baking pan. Mix oil, honey, egg and vanilla in large mixing bowl. In separate bowl, mix sugar, flour, cinnamon, pecans, salt and baking soda. Mix dry ingredients into moist. Put into baking pan. Bake 15-20 minutes. Icing:. Combine all ingredients and pour over hot bars fresh out of the oven.
Preheat oven to 350 degrees. Combine all ingredients. Spray a muffin pan with Pam. Place 1/3 cup batter in each well. Bake 20-22 minutes or until toothpick comes out clean.
Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon). (Can be prepared 3 days ahead. Cover and chill.). Preheat oven to 400°F Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
In a heavy dutch oven, saute onion & garlic in olive oil. Add beef and brown. Add everything else, bake at 350 for 1.5 hours or till everything is tender. I also added some herbs, and some dry felafel mix.
Spread out a crescent roll triangle. Drop a dollop, about 1 or 2 teaspoons, in the middle . Add a slice of banana if that's what you choose. Wrap the banana and Nutella in the pastry dough pinching the edges together. And then I kind of swirl the dough on the top. Sprinkle with powdered sugar. Bake in 375 degree F oven for 15 minutes, or whenever they are golden and look baked. Serve while warm or cold.
Boil milk with sugar and coffee. Once it has started to boil, add the cream of wheat gradually , stirring with a wooden spoon, until it has a compact doughy consistency. Withdraw from stove top and add the butter and egg yolks, mixing well. Next add the beaten egg whites to soft peak stage, in gradual folding motions. . Have the banana leaves lightly toasted over a stove top or burner grill , or presoaked corn leaves ready for filling. Spread about 1 scant tablespoon of dough on the center of each leaf , placing 2 or 3 chopped prunes in the center. Wrap and secure tamales and cook in a tall vapor pot for an hour.
Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick. Combine bread crumbs and next 5 ingredients. Dip chicken in eggs, then dredge in breadcrumb mixture. Heat oil in large skillet over medium heat. Add chicken and cook 3 to 4 minutes on each side or until golden brown. Add extra oil if necessary. Drain on paper towels.
In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots (if using), olives, capers and juice, bay leaves, brown sugar and white wine. Cover and let marinate, refrigerated, overnight. Preheat oven to 350°F. Arrange chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. Note: To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.
Crush the onion with the salt and sumac. Toss all the ingredients in a medium sized mixing bowl. Arrange on a festive salad platter and garnish with the walnuts. Gavurdagi salad's flavor is enhanced if you put it aside for a few hours before you serve it.