HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dressing:. Puree 1/2 cup pine nuts in processor; add egg, shallot and lemon juice and puree. Gradually add oil and vinegar alternately through feed tube and blend until smooth; season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.). Salad:. Toss spinach and basil in large bowl . Thin dressing with water if desired and spoon enough dressing over greens to season to taste and toss. Divide greens among plates, top with cheese and remaining pine nuts and serve.
In a small bowl, whisk together sugar, water, rice wine vinegar, fish sauce, lime juice, garlic, and thai chili until the sugar is dissolved. Set aside. In a large bowl, combine rice flour, turmeric, and salt. In a medium bowl, whisk together water, beer, and coconut milk. Add wet ingredients to dry ingredients and whisk until just combined. In a small nonstick skillet, heat 2 T. canola oil over medium-high heat. When oil is shimmering, place four shrimp in a line down the lower half of the skillet. Fill bottom of skillet with crepe batter (about 3/4 c.). Sprinkle with 2 T. bean sprouts and 2 T. scallions. Cover with a tight-fitting lid, reduce heat to medium-low, and cook until shrimp are opaque, 3-4 minutes. Remove lid, return heat to medium-high, and continue to cook until crepe is crisp and golden brown on the bottom, another 1-2 minutes. Carefully transfer crepe to a paper towel-lined plate to drain. Repeat to make three additional banh xeo. To serve, fill banh xeo with pickled daikon and carrot, basil, mint, and cilantro leaves. Divide bacon among crepes, then fold in half and slice into strips. Serve with red leaf lettuce and nuoc cham.
Preheat oven to 425*. Cream together the butter and sugar, then beat in egg. Sift together flour, baking soda and baking powder and salt. Add to the creamed mixture alternately with the buttermilk. Stir in the apples, pour into 8x8" square pan. Mix topping ingredients in a small bowl.till crumbly. Sprinkle over the top of apple mixture. Bake for 30 minutes.
Brown ground beef with broiled steak seasoning, Worcestershire, garlic, mushrooms and celery. While meat and vegetables are browning, place tomatoes, tomato sauce, beans, water and spices in 5 quart stock pot. When meat mixture is browned and vegetables are sauteed, drain hamburger mixture well. Place hamburger mixture in pot with tomatoes, beans and spices. Stir well. The liquid part of the soup should be about 1 inch above the ingredients, so add water accordingly. Bring to a boil and then turn down heat to simmer. Simmer 3-4 hours. 15 minutes before serving, thicken soup with flour and water paste. I add several hot tablespoons of soup to the flour mixture so it is all the same temperature and very smooth, then pour into hot soup. Bring soup to a boil and let it thicken. Simmer an additional 3-5 minutes. I like to put corn chips in the bottom of my bowl and then add soup, garnish with cheese and sour cream and black olives.
Preheat oven to 220 degrees celcius. Mix together lemonade, cream and flour to form a soft dough. Place mixture on a floured surface and knead dough to 2cm thickness. Cut out circles that are about 4cm in diameter. Place on a tray and glaze with whisked egg. Bake in oven until golden brown.
Cut chicken into bite size pieces. slice sausage into thin rounds (we like to cut it thin, gives the illusion of more sausage). put sausage into large pot and begin to brown on med-high heat to render the juices from the sausage, cook about 10 minutes. add chicken and 2 diced onions and continue to brown for about 15 minutes. You really don't have to get it really brown, just get the pink out of the chicken. while its cooking, add quite a lot of Tony's, I'd have to say about 2-3 tablespoons. Add water and bring to boil over med-high heat (takes awhile) when it starts to boil, add the whole jar of roux and continue cooking on a slow boil for at least an hour. Season with more Tony's until you get the flavor you want. When serving, add chopped green onions and serve over hot fluffy rice. We add file to our individual servings. Enjoy!
Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste. Pat 3 of the lamb chops dry and season with salt and pepper. Heat oil in a 10" heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season and saute remaining 3 chops in the same manner. Serve topped with the yogurt-mint sauce.
Heat the oil and butter in a frying pan until melted, then add the chicken, in batches if necessary, and cook until browned on all sides. Remove with a slotted spoon, leaving the fat in the pan, and transfer to the ceramic cooking pot. Switch the slow cooker to high. Add the spring onions, garlic and chilli to the frying pan and cook gently for 4-5 minutes, or until softened, stirring frequently. Stir in the allspice, cinnamon, thyme, nutmeg and sugar. Sprinkle in the flour and stir to mix, then gradually add the chicken stock, stirring until the mixture bubbles and thickens. Remove the pan from the heat. Stir the vinegar, lime juice, tomato paste and some salt and ground black pepper into the sauce. Pour over the chicken pieces, cover with a lid and cook on high for 3-4 hours, or until the chickeen is cooked and very tender. Remove the chicken from the sauce and place on a serving dish. Taste the sauce and adjust the seasoning, then serve separately, with salad leaves or rice as an accompaniment. I usually chop up some tomatoes and peppers and wrap it all up in a tortilla.
In a large skillet, bring chicken and stock to a simmer over med-high heat. Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp. Mix together the juice, brown sugar, vinegar and soy sauce until blended. Stir into skillet; bring to a boil. Cook, stirring for about 2 minutes, or until glossy and thickened. Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken. Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.
Brown hamburger and onions, drain if necessary. Mix in sauce. Place pierogi in sprayed 7x11 casserole dish. Pour sauce mixture over pierogi, making sure the sauce covers all pierogi and gets to the bottom of pan. Cover with foil and bake for 15 minute Uncover and finish heating through. Pierogi should be soft and slightly puffy. Enjoy.
Heat oil in medium skillet. Add bell pepper and onion; cook until tender. Add rice: cook for 3 minutes. Add broth, chiles and tomato; bring to gentle boil. Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff rice. Season with salt and pepper. Sprinkle with cheese. Serve.
Preheat oven to 350 degrees. In a large bowl, combine all ingredients and mix very well. (Easiest to mix with clean hands). Form by hand into 1 1 1/2 inch balls and place in a baking pan about 2 inches apart. Bake @ 350 for about 25 minutes or until done.
Saute onion and 1 Clove of Garlic with Cumin in olive oil or butter just until Onions are translucent. Transfer to bowl with chicken add cilantro,and 1/4 cup cheese. Fold together. Place tomatillos and jalepenos and 1 cup chicken stock to cover in a saucepan. Add last garlic, bay leaf,1 tsp cumin. Simmer until tomatillos are soft. Puree chicken stock, tomatillos, jalepenos and garlic in blender or food processor. Add lime juice, and heavy cream and puree about 10 seconds. In a saucepan over medium heat stir pureed mixture and the remaining cream. Simmer for about 10 minutes (until slightly thickened) add more salt to taste if needed and remove from heat. Assemble Enchiladas. Place about 2 tablespoon of shredded chicken mixture just off center in each tortilla and roll up. Ladle some sauce on bottom of baking dish and place enchiladas open side down. Ladle the green cream sauce over the enchiladas. Sprinkle with the grated cheese and bake in 400 degree oven about 15 minutes until heated through. Run enchiladas under the broiler to lightly brown the cheese.
Melt the chocolate in the top of a double boiler set over simmering water; set aside to cool slightly. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside. Whisk together the flour, baking powder and salt in a large bowl. Add chocolate mixture to flour mixture, stirring until well combined. Cover; refrigerate at least 3 hours. Heat oven to 350 degrees. Spread confectioners' sugar on a plate; set aside. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or parchment-lined cookie sheet 2 inches apart. Bake until edges are firm, about 10 minutes per batch. Remove cookies to a wire rack; cool. Note: Chocolate extract is available at shops such as The Spice House and Fox & Obel in Chicago.
For cookies: Preheat oven to 375°. Use butter or cooking spray to lightly grease 2" Sandbakkels tins. Cream together the butter and sugar. Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring. The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does. With floured fingers, pinch off about 1 1/2 tablespoons of dough. Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven't pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough). Repeat. Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly). Remove from oven and cool slightly. Turn the tins over on a baking rack or clean counter. If the tarts don't fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen. Let cookies cool completely before filling. (Yield: 30 tarts). Strawberry Cream: Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries. Whip mixture until stiff peaks form. Spoon whipped strawberry cream into the inverted cookies. Garnish with sliced strawberries. Serve immediately if possible; can be refrigerated for up to 5 hours. (You will have extra tarts; double filling recipe, to fill all tarts.).
Preheat oven to 425 degrees. Lightly spray eight muffin cups with vegetable oil spray. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well. Beat remaining ingredients in a small bowl. Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter. Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.
Peel and slice onions very thin and add sliced leek, finely chopped shallots and chopped scallions. Melt butter on medium heat in a 4 quart pot. Add all 4 types of onions and cook over medium-low heat, stirring occasionally, until caramelized ~ about 25-40 minutes minutes. Bring 8 cups water to boil. Add Knorr bouillon OR organic beef broth [vegans could substitute MORGA vegetable broth] to dissolve. Add beef broth all at once to onions. Add wine and heat just to boiling. Toast french bread. Grate gruyere cheese (or use Sargento grated cheese ~ swiss or Monterey jack are best). Pour very hot soup into bowls and sprinkle grated cheese on top. If desired, put ovenproof crocks or stainless steel container under the broiler to melt the grated cheese -- Serve with piece of toasted bread. This would be very good chilled in the summer, too.
Rub chicken chunks with salt and let stand 10 minutes. Put all ingredients into an earthenware pot (or crock-pot) and bring to a boil. Reduce heat to low and let simmer, covered, for 3 1/2 hours.
Season chicken with salt and pepper. Brown chicken in oil and drain fat. Combine remaining ingredients; pour over chicken. Cover; and simmer 45 minutes or until chicken is tender, basting several times.
combine whipping cream and sugar in mixing bowl. whip to soft peak stage. add piping gel and vanilla, then continue to whip stiff peaks. do not overbeat.
Put sweet potatoes & 1 cup of water in a large skillet over medium heat, then cover & steam for 10 minutes or until potatoes start to soften. Transfer the potatoes to a plate & set aside. In a large mixing bowl, combine red potatoes with the salt & 2 cups of water & let stand for 20 minutes before rinsing, draining & pressing dry. To the red potatoes, add the sweet potatoes, onions, parsley, flour, cranberries & Crisco, mixing well. Heat half of the oil in the skillet over medium-low heat. When it is hot, add 1/2-cup measures of the potato mixture to the skillet, pressing down to flatten, & cook 3 to 5 minutes or until the bottoms are brown. Turn the pancakes over & brown the other side. Transfer the cooked pancakes to a paper towle-lined plate & repeat the previous step with the remaining potato mixture. Serve hot & crisp.
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water to stop the cooking process for 2 minutes. Retransfer to the colander to drain. In a large skillet over medium heat, melt butter. Add lemon zest and pressed garlic; stir constantly for 1 minute. Pour in lemon juice, stir to blend and add broccolini; toss to coat. Crack some freshly ground black pepper and toss until heat through, about 1 1/2 minutes. Serve immediately.
Beat together cheese, powdered sugar, and peanut butter in large bowl. Fold in the cool whip. Pour mix into the pie crusts. Chop up Reese's cups to cover top of each pie-- use as many as you like. In a microwave safe bowl, warm up the hot fudge to drizzle over the reese's cups. Place in fridge over night and serve the next day! ENJOY!
Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork. Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps), the other cup of half and half and the cheese. Continue cooking the soup for another 30 minutes. To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed. You may also put the soup in a blender afterward in order to have a creamier texture if desired. Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great! Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives. Chopped crisp bacon also makes a nice meat-lovers' topping! Enjoy! Note: the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !
heat oven to 350*. divide dough into 12 equal pieces -- with floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into a ball. place 6 balls on ungreased sheet, arranging evenly apart. refrigerate remaining balls until ready to bake. bake at 350* for 11-14 minutes.or golden brown -- cool 1 minute, remove to rack to cool completely. melt chocolate chips and crisco, drizzle over cooled cookies.
Drizzle lemon juice over diced apples; toss well. Mix in celery and walnuts. Blend together sugar, salt, low-fat yogurt and mayonnaise. Fold into apple mixture; chill.
In heavy saucepan, combine butter, sugar, water, and salt. Cook to hard-crack stage (300°F) stirring with a WOODEN SPOON constantly and watching carefully. Do not try a plastic spoon, it will melt into your delicious candy! Immediately pour into ungreased 13"x9" pan. Cool until hard. Melt chocolate over hot, but not boiling water. Spread over toffee; sprinkle with nuts, pressing them into chocolate. Let stand 2-3 hours or chill 30 minutes. Break into bite-size pieces.
Soak the dal in 4-5 cups of water for 8-10 hours. Cook it in 4-5 cups of water along with salt, red chili powder, ginger paste and garlic paste. Bring it to a boil. Reduce flame and simmer for about an hour or till it is completely cooked and tender. Add tomato puree, butter and garam masala powder and cook on a slow flame for an hour. Add fresh cream, correct seasoning and simmer for another 10 minutes. Serve hot with a bread of your choice.
Stir the flour, baking powder, salt and sugar together in a mixing bowl. Beat the eggs and oil together in a 2 cup measuring cup. Add the milk, until it reaches the 2 cup level. Add the milk mixture to the dry ingredients, stirring until it is just mixed, there will be some lumps. * Do not over stir, you will have tough pancakes if you do! Preheat a frying pan for 2 or 3 minutes. Lightly oil the frying pan on medium to medium high heat. This may be trial and error, depending on your own stove. Ladle the batter onto the hot pan, turn over when most of the air bubbles have popped, or the bottom of the pancake is nicely browned. Brown the other side until the pancakes are cooked through. Variations: add in some blueberries, chocolate chips or raisins before cooking, or just sprinkle some over the pancakes before you turn them over.
Grind oats into a flour consistency using a food processor. Add egg and almond milk. Blend. Pour a thin layer onto a nonstick and/or greased pan. Carefully flip the crepe to cook the other side.
Preheat oven to 350°. Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates. Fold in 1 teaspoon of the orange extract. Pour into 10-inch ungreased tube pan and spread evenly. Break air pockets by cutting through the batter with a knife. Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center. Remove cake from oven; invert pan and let cake cool completely up side down in pan. Loosen cake from sides of pan using a long spatula; remove from pan. Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside. In a small bowl, prepare instant pudding mix according to package directions, using skim milk. Stir in remaining 1 teaspoon orange extract and orange rind. Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes. Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture. Repeat with remaining cake layers, ending with top cake layer. Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut. Store loosely covered in refrigerator until served. **Recipe can be revised according to package directions of cake mix and pudding**.
Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2 gallon zip-loc plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally. Preheat oven to 350 degrees. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes). Set aside. Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.
Preheat oven to 350°F. In 9x13 ungreased pan, spread crushed pineapple & juice. Add the thawed blackberries. Sprinkle the yellow cake mix on top of the berries. Add thawed peaches on top of the yellow cake mix. Sprinkle pecans, then sugar on top. Drizzle with the melted butter. Bake 350°F for about 35-40 minutes, or until golden brown. Allow to cook for a few minutes. Scoop and serve with vanilla ice cream.
In your pan add in the steak, peppers and onion till just heated through. Pour beaten eggs on top. I used a non-stick pan. If you don't use one, make sure to butter it first. Put a lid on the pan so that the eggs cook all the way through without having to flip it. This will take about 5 minutes or so on a higher low setting. Turn out onto plate and top with cheese and fresh chopped chives. Season with salt and pepper.
Place chicken in a shallow glass or plastic dish. Mix the next 5 ingredients together; pour over chicken. Cover and refrigerate 1 hour. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat (medium heat). Remove chicken from marinade (reserve marinade). Place chicken on grill, skin sides down; grill 5-6 inches from medium heat for 15 minutes. Turn chicken, brush with marinade; cover and grill 20-40 minutes longer, brushing occasionally with marinade, until juices run clear. Discard any remaining marinade. Serve chicken with olives.
Remove a thin layer of orange peel with a peeler. Remove the flesh of each orange segment using a sharp knife. Remove the seeds. Place the flesh of the orange, orange peel, yogurt, milk and sugar in a blender. Blend until smooth.
Preheat oven to 425. Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn. Bake in greased 9x9x2 dish or in muffin tins for 25 minutes. **This recipe is very versatile, so you can add in just about any ingredient that you like, such as green onions, cheddar cheese, or jalapenos.
In large bowl, mix ground beef, bread crumbs, and onion soup mix. Form into meatballs. Place in 9x13" pan. In saucepan, combine chili sauce, cranberry sauce, sauerkraut, brown sugar and water. Simmer over low heat till mixed. Pour over meatballs. Bake at 325 for 2 hours.
Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8 inch square glass cake pan with cooking spray. Whisk 1/2 cup sugar with 1/4 cup cocoa in small bowl. Whisk flour, remaining 1/2 cup sugar, remaining 1/4 cup cocoa, baking powder and salt in large bowl. Whisk milk, butter, egg yolk and vanilla in medium bowl until smooth. Stir milk mixture int flour mixture until just combined. Fold in chocolate chips (Batter will be stiff.). Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do NOT stir. Bake until top of cake looks cracked, sauce is bubbling and toothpick inserted into cake area comes out with moist crumbs attached, about 25 minutes. Cool on rack for at least 10 minutes. To serve, scoop warm cake into individual serving bowls and top with vanilla ice cream or whipped cream. Enjoy -- and go light on the calories tomorrow!
Mix all ingredients together in a large bowl or better yet, a very large ziplock bag. Stir to coat all the veggies with the seasonings. If you have time, refridgerate for about 1 hour to let the flavours blend. Place in BBQ wok on the grill which has been pre heated to medium heat. Grill, turning frequently for about 10-15 minutes, or until veggies are done to your liking. If doing in the oven, place in foil pan and cover with foil wrap. Bake at 350 for about 30 minutes. Yummy!
Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Set aside 1/2 cup sauce; keep warm. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees). Place chicken, bone side up, on rack; grill, covered, 8 minutes on each side or until done, turning once and basting with remaining barbecue sauce. Serve with reserved 1/2 cup barbecue sauce.
Using a whisk blend all ingredients. Better if made ahead of time. Serve on crisp greens like a combination of iceberg and butter lettuces along with julienned carrots.