HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put breasts and buttermilk in a ziplock and marinate 30 minutes or more. In another bag mix crumbs, coconut, salt and pepper. Place breasts one at a time in crumb mixture and coat thoroughly, pressing cumb mixture onto both sides. Place chicken in heavily greased baking pan. Sprinkle remaining crumb mix evenly over tops and spray heavily with pan spray. Bake 400 F for 15-20 minute. Make ahead tips:. Put chicken and buttermilk in one ziplock. Crumb mixture in another. Package together in the freezer.
Add first 10 ingredients (bacon through tapioca) to crockpot; stir well to combine. In medium skillet, over med heat, warm 1 tbsp oil; add mushrooms and celery salt to the pan. Increase heat to med-high and cook mushrooms until they are browned and have given off their liquid (about 5 min). Drain mushrooms and add them to the crockpot. Return skillet to heat, add remaining olive oil and brown the beef in the oil. Add the beef and onions to the crockpot, then stir all ingredients well. Cover and cook on low for 7 hours. Stir stew well and cook 1 hr more. Remove bay leaf before serving.
Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan. Place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer. Mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. This dough will not come together like a normal dough, that's fine! Tip the shortbread into your greased pan. Spread and level with a spatula/the back of a wooden spoon. In a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats. Mix together with your fingers, until the mix resemble bread crumbs. Some larger lumps are fine. Leave to one side. Place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. This just makes it easier to spread. Pour over the shortbread and spread until level. Leave a small 1/2 inch gap around the edges. Sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps. Place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot. Leave to cool completely in the pan. Once cooled, slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 3 days.
Preheat oven to 350°. Mix flour, baking soda, and salt in a small bowl and set aside. In a large bowl, beat butter and brown sugar until creamy. Beat in eggs and vanilla. Gradually add flour mixture, beating until well blended. Stir in oats, chips, and nuts, if using. Spoon 1/2-cup portions of dough onto greased baking sheets, spacing cookies 6 inches apart and 2 1/2 inches from edges of sheets. Grease bottom of a pie pan (I use cooking spray), dip in granulated sugar, and use to flatten each cookie into 5 inch circle. If necessary, press cookies lightly with your fingers to give them an even thickness. Bake at 350° until edges are lightly browned, about 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer to racks to cool completely.
Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You'll know it's done when it becomes a bit darker, more syrupy, and smells toasty. Add cornstarch and slowly whisk in milk. Raise heat to medium. Cook mixture, stirring frequently, until it thickens slightly, anywhere from 5 to 10 minutes. Remove from heat and add vanilla and sea salt. Taste mixture and adjust salt, if needed. Cool mixture to lukewarm before pouring into popsicle molds. You can hasten this along by setting the pot or bowl with the butterscotch pudding batter in a larger bowl partially filled with ice water, and stirring it for a few minutes. Pour into popsicle molds and freeze as manufacturer directs. If using makeshift molds, let popsicles freeze about halfway (30 to 60 minutes, depending on size) before inserting popsicle sticks, then freeze the rest of the way, a minimum of 4 hours and best overnight.
Combine orange juice, passionfruit pulp, sugar and liqueur in a large bowl. using electric mixer, beat egg whites until soft peaks form; using metal spoon, gradually fold egg whites into orange juice mixture. pour into ice cream maker and chill/churn for about 30 minutes.
Build in a mixing glass, except red wine. Add ice. Shake to mix. Strain into wine glass over fresh ice. Gently top with a red wine float.
Combine all ingredients in a large mixing bowl. pound out desired sized patties. cook as you would a regular hamburger. Enjoy.
In a small bowl sprinkle the yeast over 1 cup warm water and let it proof for 5 minutes, or until it is foamy. In a large bowl combine well 4 cups of the flour with the mashed potatoes and the salt until the mixture resembles coarse meal, add the yeast mixture, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1/2 cup flour as necessary to prevent it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it in an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. While the dough is rising, in a small bowl stir together the garlic, the rosemary, and the oil and let the mixture stand, covered. Turn the dough out into a well-oiled 15 1/2- by 10 1/2-inch jelly-roll pan, press it evenly into the pan, and let it rise, covered loosely, in a warm place for 45 minutes or less, or until it is almost double in bulk. Using a mandoline or hand-held slicer cut the red potatoes into paper-thin slices, arrange the slices on the dough, overlapping them, and brush them with the oil mixture, discarding the garlic. Sprinkle the focaccia with salt and pepper to taste and bake it in the bottom third of a preheated 400°F oven for 40 to 50 minutes, or until it is golden. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.
Preheat oven to 325°F Brown meat and pour off fat. Let mixture cool a bit before adding the following ingredients: Stir in 1 cup of the cheese, sour cream, green onions, and half of the can of chillies, then add 1 tablespoons bouillon. Set meat mixture aside. In a medium saucepan combine tomato sauce, remaining chillies, green pepper, and remaining 2 tablespoons bouillon, chilli powder, sugar, and cumin. Simmer sauce for at least 10 minutes. Soften Tortillas according to package. (Brush with Butter, wrap in tin foil, and heat in the oven or microwave). Fill each with meat mixture and roll up folding ends in towards the middle. Top with tomato sauce and cover baking dish with tin foil. Cook for 20 Minutes at 325°F Uncover and sprinkle with remaining cheese and bake uncovered for an additional 5 minutes. Note: This recipe will make 8-10 Enchiladas depending on how full you roll the tortillas, and the whether you went with the 8" or 10" tortilla shell. I have tried this recipe with corn, flour and whole wheat tortillas all with success.
Line crackers on ends (like dominoes) in an air-tight container. In a small bowl, mix oil, dressing mix, peppers, and garlic powder. Stir until all ingredients are well mixed. Continue to stir to prevent the pepper from settling on the bottom of the bowl. Spoon mixture evenly over crackers, like drizzling icing on a cake. Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated. Store in a ziplock bag. Will keep for about a week -- if they last that long!
Heat peanut oil in a wok, add chicken and cook until chicken is brown, remove and set to one side. Add sesame oil to pan, add shallots, mushrooms and garlic stir-fry for a couple of minutes. Return chicken to pan along with sauces, water and sugar, stir-fry until mushrooms are soft and everything is heated through. It is nice served over egg fried rice.
Heat oil in wok or good-sized frying pan. Add kim chi and garlic. Stir-fry until kim chi is translucent. Be careful: it will really spatter when it hits the oil! Add rice, green onions, fish cake (if using) or meat, mushrooms (if using). Stir-fry until well mixed and heated through. Remove from heat. Add in sesame seeds, soy sauce, salt and pepper to taste.
Cut cucumbers in half lengthwise and remove seeds. Slice the cucumbers thinly Place cucumbers, onions and chillies in a bowl Combine remaining ingredients (except the peanuts) and drizzle over the salad Toss well, (at this point you may place the salad in the fridge for an hour or so but I like to finish it and serve at once) Garnish with the peanuts & serve.
Preheat oven to 350°F Grease 9-inch bundt pan. Beat cake mix, 1/2 cup orange juice, eggs and milk in a large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan. Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack, cool completely. Combine sugar, orange peel and remaining 2 tablespoons orange juice in small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.
Place the bread flour, salt, and yeast in a food processor, and process for 3 seconds to blend. With the machine running, pour 1/4 cup plus 3 tablespoons water through the feed tub; process until the dough holds together, about 20 seconds. The dough should be a sticky mass, and it should appear difficult to knead by hand. If the dough is too dry, add more water, a tablespoon at a time, processing for 5 seconds after each addition. Lightly grease a medium-size mixing bowl with olive oil. Place the dough in the bowl and turn it to coat it with the oil. Cover the bowl loosely with plastic wrap, and let the dough rise at room temperature until it has nearly doubled in bulk, 2 to 3 hours. Punch the dough down and let it rise again until nearly doubled in bulk, about 2 hours. Sprinkle a cutting board or work surface with a little flour, place the dough on it, and cut the dough into 2 pieces. Shape the pieces into balls, sprinkling them with a little flour if necessary to make them easier to handle. Place the balls of dough on an ungreased baking sheet. Sprinkle a little flour over each round (to keep the plastic wrap from sticking), and cover them lightly with plastic wrap. Let the dough balls rise until nearly doubled in bulk, 1 to 1 1/2 hours. Place a rack in the center of the oven and preheat the oven to 400 degrees F. To make a crisp crust, fill a clean spray bottle with water and spritz the inside of the oven with water just before you slide the bread into the oven. Bake the bread rounds until golden and crusty, about 10 minutes. Fremove the baking sheet from the oven or, If you like a crustier loaf, leave the bread in the oven with the door closed for 5 minutes after you have turned off the oven. Transfer the bread to a wire rack to cool. Serve it warm or at room temperature.
Mix the crushed biscuits, coconut + cocoa with condensed milk. Make sure they are all well combined. Roll into balls about the size of a Walnut. Roll into coconut and refrigerate until firm.
Mix cake mix, eggs, and olive oil. Pour into a 13x9 pan and bake as directed (usually 32 minutes is perfect). Let cake cool. Meanwhile, mix Jello with 1 cup hot water until dissolved. Add cup of cold water, mix. Poke holes into cooled cake with a fork, in several places. Pour Jello over entire cake. Will look soggy. Put cake in fridge for at least 3 hours or overnight to let Jello set. Spread icing over cake. Let chill for 20 minutes or more. ENJOY!
Process all ingredients in food processor until smooth, about 20 seconds. Scrape down sides of processor bowl after 10 seconds.
Preheat oven to 425 degrees F. Oil baking dish and set aside. With the fish opened, place parsley, green onion, herbs and celery on flesh and season with salt and pepper. Close fish over but do not tie. Place in baking dish and sprinkle with oil and lemon juice. Bake 14 minutes in the hot oven.
Combine equal parts of the ingredients. Choose your quantity based on how much baking you do. Blend in your mixer until it is a smooth paste. Use your pastry brush to brush the sides of your cake pan. Add your batter and cook. Tip: Loosen all edges with a butter knife, lay your plate or foil (or parchment) covered cookie sheet on top of the pan and then flip. Watch it just fall out. Storage: This will keep in the fridge for about 6 months.
Pre-heat oven to 180°C. Tomato Sauce: Heat oil in a large saucepan. Saute vegetables until tender. Stir through tomatoes, tomato paste, water and salt (or other seasonings) and simmer for 15 minutes, stirring occasionally. White Sauce: Place flour in a saucepan or bowl. Gradually add milk, stirring until smooth. Place over medium heat and stir (or microwave on High 100% for 7 minutes, stirring after every minute) until mixture boils and thickens. Stir salt and cheese through sauce. To assemble, place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ovenproof dish. Spread with half of the tomato mixture, then half of the white sauce mixture. Repeat lasagne, tomato and white sauce layers ending with white sauce. Sprinkle with extra cheese. Bake in moderate oven for 40 minutes.
Bring a large pot of water to a boil, salt it, add the orzo and cook until just al dente. Drain and cover. While the pasta is working, in a small saucepan, steep the saffron in the chicken broth over low heat. In a medium skillet, heat 1 tablespoon of olive oil, 1 turn of the pan, over medium heat. Add the chorizo and cook until browned, 2 minutes. Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes. Stir in the peas. In another medium skillet, heat the remaining 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Add the shrimp and cook until pink and firm, 2 to 3 minutes. Stir in the parsley, paprika and lemon juice; season with salt. Remove from the heat. Pour the saffron broth over the chorizo and vegetables. Add the orzo and toss for 2 minutes. To serve, top the orzo with the shrimp.
Heat oil in a wok or deep, wide skillet over a medium-high flame. When hot, put in mustard seeds. As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili. Stir once. Within seconds the chili will turn dark red. Put cabbage, carrots, and hot pepper in the pan. Turn the heat down to medium and stir the vegetables for about 30 seconds. Add salt, sugar and cilantro. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Stir in lemon juice. Remove red chili and serve. Note: You may want to have a lid handy for when the mustard seeds begin to pop. They're hot little projectiles before they're mixed with the veggies.
Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred. Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and saute the shallots and garlic until softened but not coloured. Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed. Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well. Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm. Add the last ladleful of stock, the butter and Parmesan. Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper. Serve immediately.
Brown turkey. Add onion and garlic (and the optional veggies) and cook, stirring occasionally until onions are soft and the vegies are tender. Add every thing else. Heat through. Taste test. Add curry if necessary. Or more garlic. Serve with whole wheat naan or brown rice or whole wheat pita. If you add too much curry and it is too hot, serve with a dollop of sour cream or plain yogurt.
Pound or grind shallots, chillies, ginger, galangal, garlic and candlenuts into a paste. Add coriander, cummin, fennel and turmeric together in a small bowl and set aside. Heat oil in wok and gently fry shallots and chilli paste for 2- 3 minutes until fragrant. Add dry spices and fry, stirring occasionally for another 2 minutes. Add chicken pieces and lemon grass and cook, stirring frequently until chicken is well coated with spices. Add thin coconut milk and salt. Simmer uncovered, stirring from time to time until chicken is tender and gravy has thickened. (Approximately 20 minutes) Add thick coconut milk and cook for 2- 3 minutes. Serve with rice.
Cover moistened rim of a cocktail glass with brown sugar. Fill glass with crushed ice. Pour cointreau over ice, followed by amarula cream.
Mix ingredients in a small bowl. Brush on both sides of lamb. Grill to your preference.
Preheat oven to 400 degrees. Heat oil in non-stick skilled over medium high heat. Lightly brown chicken pieces and transfer to shallow, oven-rpoof dish. Combine tomatoes, red peppers, vinegar, capers and chili flakes. Pour over chicken. Bake in oven for 25 minutes or until cooked through. Remove from oven. If desired, thicken sauce with mixture of cornstarch and water. Sprinkle fresh basil and parsley over top. Serve the chicken and sauce over rice or couscous.
Mix flour, butter, sugar egg, vanilla sugar and baking soda to make the shortcrust for the cake and cover a greased springform pan with a thin layer. Mix curd cheese, eggs, vanilla sugar, sugar, lemon zest and add a drop of sweet almond oil. Pour into the spingform pan. Bake for 70 minutes at 175°C. Wait for 1 day before eating.
Cut away the thick stem at the base of the cauliflower and remove the green leaves. Break the florets off the center core and cut the core into 1" cubes. Wash the florets and cubes under cold running water. In a 3 to 4 quart enameled or stainless steel saucepan, bring 1 quart of water and the salt to a boil over high heat. Drop in the cauliflower and cook briskly, uncovered, for 10 minutes, or until the pieces are tender but still somewhat resistant to the point of a small, sharp knife. Drain in a sieve or colander. In a heavy 10" to 12" skillet with a deep frying thermometer, or in an electric skillet, heat 1" or 2" of oil until it reaches a temperature of 375 degrees Fahrenheit. Pat the cauliflower completely dry with paper towels. Fry a dozen or so pieces at a time in the hot oil for about 15 minutes, or until golden brown on all sides. As they brown, remove them with a slotted spoon and drain on paper towels. Serve hot or at room temperature covered with taratoor.
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef, breaking up meat into small pieces, and cook until no longer pink, 8 to 10 minutes. Using slotted spoon, transfer beef mixture to paper towel-lined plate. Pour off all but 2 tablespoons fat from skillet. 2. Add poblanos and cook over medium-high heat until browned, 8 to 10 minutes. Stir in beef mixture, garlic, cumin, 3/4 teaspoon salt, oregano, 1/2 teaspoon pepper, and cayenne and cook until fragrant, about 30 seconds. Add tomatoes and cook until beef mixture is dry, about 1 minute. Off heat, stir in 2 cups Monterey Jack. Scrape mixture into 13 by 9-inch baking dish, pressing into even layer. 3. Combine flour, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in bowl. Slowly whisk milk into flour mixture until smooth; set aside. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until combined. 4. Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining 1/2 cup cheese and bake until golden brown, about 10 minutes. Let cool on wire rack for 10 minutes. Serve.
Mix everything together in food processor except the oil and lemon. Once everything is mixed well, drizzle with lemon and oil. Mix until well blended. Serve on pasta or just about anything that needs a pick me up. Will keep in refrigerator for 2-3 days. Enjoy!
In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; saute about 10 minutes. Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil. Reduce heat to medium-low and simmer for about one hour or until vegetables are tender. Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done. Serve with grated parmesan cheese. For Vegetarian option use Vegetable broth or stock.
For the Cake: Follow instructions on cake box; use hand mixer to combine. To the bowl of cake batter add pink champagne. Mix with hand mixer. Add red food coloring, mix until the batter has a pink hue. Fill 2 loaves cake pans with the cake batter. Bake at 350F for 30 minutes. For the Poke Filling: In a small bowl, pour in cold water, add the gelatin, and once the gelatin begins to solidify, add hot water. Add pink champagne. For the Frosting: In a medium bowl, hand mix butter, powdered sugar and milk until the buttercream is thick and fluffy. For the Assembly: After the 2 cakes are cooled down, poke holes using the BBQ skewers throughout the cake; make sure to poke in deep, and approximately 1/4 inch spaces between the perforations. Pour the gelatin mixture so that it drains into the holes. For the bottom cake layer, trim the top so that it's flat. Apply the frosting to the top. With the 2nd cake, trim the top so that too is flat and even. Place the 2nd cake on top of the 1st cake. Cover the entire cake tower with the buttercream frosting. Then cover the entire cake tower with the rose sprinkles. Insert the sparklers on the top and ignite with a flame.
Set oven to 350 degrees F (oven rack set to lowest position). Spray a 13 x 9-inch baking pan with non-stick cooking spray. Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin). In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper. Place the flour in another shallow bowl or on a plate. Place the egg in a bowl and lighty beat (you should have 3 separate bowls). Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken. Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil. Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish. Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken). If you are using the mozzarella cheese sprinkle over the top and around all the chicken. Top with about 1/4 to 1/3 cup Parmesan cheese. Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry). TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish.