HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in blender; blend until smooth. (A few small strawberry pieces might remain). Put 8 oz of ice in a shaker, pour drink into shaker and shake for 30 seconds. Pour into glass to serve.
Steam green beans in broth about 7 minutes or until crisp-tender. Stir in onions; mix well. Combine vinegar, sugar, and cornstarch. Stir into green beans. Cook and stir until glossy. Season with pepper.
Preheat oven to 350 degrees. Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl. Gradually stir dry ingredients into wet ingredients until batter is smooth (Or use a hand-held mixer at a low speed as I do). Bake in a large greased & lined w/parchment paper deep spring-form baking pan for 50-55-60 min or until tests done w/toothpick or wooden skewer & sides of the cake have separated from the side of the baking pan (My large spring-form baking pan measures 11 in wide & 2.5 in deep). Allow to cool completely. Run a knife along the edges of the pan. Loosen & remove the outer part of the spring-form pan. Cover w/a large rd serving platter & invert the cake. The cake will settle easily onto the platter. Cover cake w/plastic wrap & store in your fridge until 3-4 hours B4 intent to serve (To save space in my fridge, I store the cake on our balcony & put it on 1 of the chair seats to shield it from the warmth of the sun). Dusting w/powd sugar should be left until just B4 dessert is served & will still be fresh that way. If you plan to glaze the cake, that should be done when it is removed from the fridge. This will allow the cake to absorb the glaze & be dry enough to cut & eat easily. I use a basting or pastry brush to generously & uniformly glaze the top & side surfaces of the cake. To serve, gently cut the cake in quarters. From these cuts, you can either cut the remainder of the cake in 12 generous portions or 16 smaller portions. For our grp of 9-10, I have found it more realistic to cut in 16 pieces since this dessert follows a large meal. Our guests can always indulge their appetites w/a 2nd helping & I do not want to waste any part of this cake because the portion size was larger than desired. Note #1 - Oven times can vary, so I suggest ck'ing for doneness at 50 min & reck at 5 min intervals until done to your satisfaction. Cake should still be moist & cooking time should probably not exceed 60 minutes. Note #2 - Altho I posted a pic of the cake having been baked in a bundt baking form, this was my 1st effort & I do not recommend a bundt pan be used. The cake actually overflowed the bundt form & had to be "trimmed" to serve. The spring-form pan works best & I have now posted those pics as well.
Bring a large pot of generously salted water to a boil over high heat. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Once water boils, add broccoli and cook until just tender, about 4 minutes. Using a slotted spoon or strainer, remove broccoli and plunge in the ice water bath; return cooking water to a boil. Remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain. Once cooking water returns to a boil, add pasta and cook according to the package directions. Drain pasta, reserving 1/4 cup of the cooking water. Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add prosciutto and cook until crisp and golden brown, about 5 minutes. Use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan). Return the pan to the stove over medium-high heat; add remaining olive oil. When oil shimmers, add garlic and shallots, cooking until golden brown, about 2 to 3 minutes. Stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat. Return pasta to the pot and place over medium-low heat. Add reserved pasta water, broccoli, and prosciutto. Taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through. Transfer pasta to a serving platter and sprinkle panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.
In a large bowl combine mince with remaining ingredients and mix well. Roll heaped teaspoons of the mixture into balls. Place on greased oven tray and bake in a 180°C oven for 15-20 minutes or until golden. Serve with satay sauce. SATAY SAUCE. Combine all ingredients in a small pan and stir over low heat until heated through. Sprinkle with chili powder if desired.
Wash jelly fish rinse under running water about 20 mins or until fish is no longer salty. cut in to strips. put in boiling water for 5 sec and rinse with cold water immediately. drain and blot dry. arrange cucumber on seving plate place jelly fish on cucumber. in a bowl mix remaining ingredients mix until smooth serve in ramekins with salad.
Cut off a sliver of each melon wedge bottom, so that they will sit nicely on a plate. Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge. Scoop 1 ball of ice cream onto each wedge of melon. Garnish each with blackberries and serve. Simple as that!
In a small saucepan, whisk peanut butter and 3/4 cup water until smooth. Stir in soy sauce and ginger. Heat over medium low and cook for 3-5 minutes, stirring occasionally. Thin with extra water if necessary. To serve, pour into small bowls and garnish with chopped scallions. Serve with small bites of cooked chicken and tender veggies like snow peas.
Heat oil in a large saucepan over medium-high heat. Add carrots, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften. Add tomatoes, zucchini and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until vegetables are soft. Add lentils to soup. Cook for 5 minutes or until heated through. Sprinkle with parsley and squeeze lemon juice. Season with freshly ground black pepper.
line the grill pan with foil. Brush both trout with melted butter and grill both sides on a medium heat until the skin is CRISPY. Put fresh dill and toasted almond slices in the centre of the trout. Layer ONE side of the the trout with toasted almonds (this can be done easily by layering them on a flat tray under the grill until crisp, light brown and firm) to look like "scales"-place on 2 plates to rest. Boil a small tub of single cream with a table of lemon,salt and pepper to taste and a small pinch of sugar. Stir VIGOROUSLY constantly! Add a tsp of ground almonds, finely chopped dill, toasted almond flakes, salt and pepper to taste. Lay ON the plate with a serving spoon, lay the trout on top and then drizzle some more on the almond coated side of your trout. Serve IMMEDIATELY.
You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor. Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well. With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand. You could use either all olive oil or all canola oil, but I prefer to use both. Lastly, blend in the parmesan. Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness). Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though). This dressing makes enough to dress one large caesar salad.
Rinse shrimp in cold water. Drain well and set aside in a cool place until needed. Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place. In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper. Gradually whisk in the egg mixture, blending well. Cover the batter and then let stand for about 1 hour at room temperature. Heat 2 to 3 inches of oil in a large frying pan or deep-fryer to 375 degrees. Dip the shrimp into the batter and fry in small batches for 2 to 3 minutes, turning to color evenly until golden brown. Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dip.
In a medium pan over medium heat, melt butter. Add flour and blend. Whisk in stock, salt and pepper. Stir until mixture boils and is thickened, about 2 minutes. Remove from heat. Stir in sour cream and salsa and mix well. Cover the bottom of a 9x13-inch baking dish with 1/3 of the sauce. Scatter half of the tortilla strips on top. Next scatter the chicken, onions, olives and half the cheese, and pour 1/3 of the sauce over all. Top with remaining tortillas, sauce and cheese. Preheat oven to 375°F. Bake, covered 30 minutes. Remove cover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving. Garnish with lime wedges and papaya slices.
Beat eggs in small mixing bowl. Blend in sugar and melted butter and margrine. Combine flour,sugar and salt, add to butter mixture. Stir in vanilla and nuts (if wanted). Pour into lightly greased 8-inch pie pan. Bake at 350 for 25 to 30 minutes or until almost set (pie wil not test done). let cool and then cut into wedges.
Combine all ingredients together in a bowl. Mix for roughly one minuts, or until the cake batter is smooth. Dump mixture into large coffee mug (approximatley 14 oz.). Place mug into microwave, and heat for 3 minuts. Dump from mug, or eat straight out of it. Enjoy!
Grease rack of broiler pan. Thread shrimp on 10-inch skewers and place on rack. In a small bowl mix butter, pepper, and paprika; brush half of this mixture over the shrimp. Broil shrimp about 8 minutes, 4 inches from the heat, turning and brushing often with the remaining butter mixture. To make the herbed mayonnaise, in a small bowl combine mayonnaise, green onion, lemon peel, lemon juice, dillweed, thyme, and parsley.
Combine the lime juice, pepper, garlic powder, chili powder, onion powder, cumin, and salt in a large bowl, mix well. Add chicken breasts, marinate for one hour. Heat grill to medium high. Grill chicken until juices run clear. Lower grill heat to low, then cover the top of each breast with mashed avocado, then pepper jack cheese slice. Cook covered for 1-2 minutes, just as long as it takes cheese to melt.
Put 3/4 cups of very warm water in a bowl. Add 1/8 cups of sugar and then the 1.5 T of dry yeast. Cover the bowl and set aside for 8-10 minutes to allow the yeast to proof. In an electric mixer (5-quart) mix the following ingredients: 1/2 cup of canola oil, 1 cup of sugar, 1 cup of warm water, 1/2 T of salt, and 4 cups of flour. Mix until a thin mixture forms. When the yeast mixture bubbles, add it to the other ingredients and mix. Then, begin to add the remaining 4 cups of flour in 1/2-1 cup increments. Add water in 1/4 cup intervals until the dough is smooth and only slightly sticky. Scrape the sides of the bowl with a greased spatula and make sure that all of the ingredients are mixed inches. Cover the bowl with a towel and allow the dough to rise for 10 minutes. If you are going to shape and bake your challahs immediately, cover loosely with plastic wrap and allow it to rise for 1 hour. If you are going to shape later (or the next day), place the dough into Zip-Loc bags lined with a little canola oil and refrigerate. (Remember that the dough will double in size, so leave enough room!) Remove the dough from the refrigerator 45 minutes prior to shaping. When you are ready to shape, grease your hands and the workspace with a little canola oil. Stack two baking trays on top of eachother and line the top with parchment paper (doubling up the baking trays prevents the bottom of the challahs from burning). Then, shape the challahs (be careful not to overwork the challah). If the dough is too sticky, use oil (don't use flour). Place the finished challahs on the baking sheet. Cover the challahs loosely with plastic wrap and allow to rest. Mix an egg glaze (mix 1 egg and some canola oil together). Preheat the oven to 350. When the oven reaches the temperature, brush the challahs gently with the egg glaze as evenly as possible. Place the challahs in the oven to bake. After about 20 minutes, begin to check on the challahs. Take them out as soon as they are golden brown. Remove them from the oven and allow them to cool. When they are cool, pack them in plastic bags. You can also freeze them, by placing them in Zip-Loc bags. Enjoy your challahs and have a beautiful Shabbos!
Toss romaine in large bowl with chicken, orange, strawberries, and onion. Sprinkle with toasted almonds and drizzle with poppyseed dressing. Variation: For a beautiful presentation, layer the ingredients in a clear glass bowl.
Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add potatoes, zucchini, bell pepper, 1/2 teaspoon seasoned salt, and pepper. Cook and stir 2 minutes. Reduce heat to low, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender. In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon salt. Pour over vegetables. Cook over low heat, covered, 10 minutes, or until eggs are nearly set. Heat broiler. If skillet has plastic handle, wrap with foil before placing in oven. Broil frittata 2 minutes or until top is set and browned. Sprinkle with cheese; broil 1 minute longer until cheese is melted. Cut into wedges to serve.
Mix all except gluten flour and cooking spray in blender(I used food processor) until smooth. Quickly mix the liquid/bean mixture with the flour until smooth like bread dough(I make into smooth round disc shape). Place on a baking sheet sprayed with cooking spray and bake in a 350*F oven 35-45 minutes until golden brown. Let cool, then cut or pull apart into small pieces and put in food processor and pulse until texture is like chopped or shredded chicken, or cut in strips or cubes to use for other dishes.
Preheat oven to 325-degrees F. Brush 9-inch springform pan with melted butter, reserve remainder. Place cookies (biscotti and spritz cookies) in large baggie and crush with rolling pin. Place crushed cookies in bowl, add butter and mix with fork to combine. Press cookie crumbs into bottom of prepared pan. Place remaining ingredients (ricotta- eggs) in a large bowl and mix using a rubber spatula until smooth. Pour mixture into pan. Bake 1 hour- 1 hour 20 minutes or until sides start to turn golden and center has a slight bounce. Remove from oven and let cool (cheesecake will finish cooking while cooling). Cool completely and remove from pan.
Lightly grease the slow cooker/Crock Pot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.
For the Mexican Cinnamon Ice Cream: Empty the contents of the condensed milk into a medium bowl. Add the cinnamon and salt and stir to combine. Pour the cream into the bowl of a stand mixer fitted with the whisk attachment, and whip on medium-high speed until soft peaks form; the cream should hold its shape and form soft ribbons upon itself. Remove about one third of the cream and stir it into the condensed milk, to "lighten" the mixture. Scrape the rest of the cream into the bowl and gently fold with a rubber spatula until the mixture is uniform. Pour the ice cream base into a loaf pan or other shallow but wide baking dish or bowl. Freeze overnight. For the chocolate chip cookies: Preheat oven 350 degrees. In a large bowl, whisk together the flour, baking soda, baking powder and salt; set aside. In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy. Then, add the egg and vanilla and scrape down the bowl. On low speed, add the flour mixture in two installments and mix until just incorporated. Next, add the chocolate and mix until evenly distributed. Scoop by rounded tablespoons onto two parchment-lined cookie sheets. Press the balls of dough down with your hands slightly to make a 2" disk. Sprinkle the tops of each cookies with a few flakes of the Maldon salt. Bake for 7 to 10 minutes until the edges are just slightly brown but the centers of the cookies are a little loose, This will ensure the cookies will still be soft when frozen. Let cool on the pan. To assemble: Once the cookies are completely cooled, place half of them bottom side up on a sheet or dish that will fit in your freezer. Remove the ice cream from the freezer and scoop a large mound onto one cookie; I like to use a 3-ounce ice cream scoop. Working quickly, place the remaining cookies on top of the ice cream and place back in the freezer. If you feel safer, do this in small batches so the ice cream doesn't melt. Let the sandwiches freeze at least 4 hours, if not overnight. To finish, gently melt the chocolate in a heat-proof bowl in the microwave. Stir in the oil. Line a sheet, dish or plate (that will fit in your freezer) with parchment or wax paper. Working with a few cookies at a time, cut the cookies in half. It is best to do this with the cookie standing up, this way the ice cream will not smoosh out. Dip or smear the cut side of the sandwich in the chocolate; let the excess drip off or wipe it on the side of the bowl. Place the taco, chocolate side down on the prepared pan and place in freezer. Repeat until all the tacos are done, keeping an eye on the ice cream to make sure it's not melting! Let firm in the freezer for 2 hours. Garnish your tacos as you see fit: chopped nuts, toasted coconut, sprinkles, crushed cinnamon candies, pop rocks -- anything that screams FIESTA to you.
Preheat oven to 400 F. Spray a 12 cup muffin pan with vegetable cooking spray or line with paper cups. Set aside. In a medium bowl, combine flour, sugars, baking powder and salt. Mix well. Stir in strawberries. In a small bowl, combine milk, yogurt, banana, egg, and vanilla. Mix well. Add milk mixture to dry ingredients and stir until just combined without overmixing. Fill muffin cups about 2/3 full. Bake until tops of muffins are firm and golden, about 20 minutes. Place on a wire rack and cool for 5 minutes. Turn muffins out onto rack and cool completely.
Heat half the oil in a Dutch oven. Add the onion and garlic and cook, stirring, until the onion is soft. Remove with a slotted spoon and set aside. Sprinkle the meat with salt and pepper to taste. Heat the remaining oil in the same pan. Add the meat and cook, turning, until brown all over. Return the onion mixture to the pan. Add the wine, stock and herbs. Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking. Remove the meat from the pan and let stand for 10 minutes before slicing. While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices. Add a little extra stock to the pan if necessary. Cook until thickened and strain. Serve the sliced meat and gravy sprinkled with parsley.
Oil an 11x9 pan with cooking spray and set aside. Cook the rice according to package directions and set aside to cool. Remove the skin from the canned salmon (and the bones if you prefer). Put the salmon, cooled rice, carrots, onions and eggs in a large bowl. Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger. Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball. Arrange balls in the prepared pan and allow room for them to expand as they cook. Mix the soup and water together well and pour over the balls. Cover with foil and bake in 350 oven for 1 hour. Allow the salmon balls to rest for a few minutes before serving.
Shape the meat into 8 thin patties. Chop the ham and cheese into roughly 1/2 inch pieces and divide among four of the patties. Top with the other four patties and pinch edges to seal. Combine the bread crumbs, garlic salt and seasoning and coat each patty. Cook in skillet in 1-2 tbsp oil for 4-5 minutes per side, turning only once.
In large saucepan, cook ravioli according to package directions; drain and set aside. Cook spinach according to package directions; place in strainer. Press excess water from spinach with the back of a spoon. In same saucepan, place spinach, alfredo sauce and nutmeg; cook over medium heat until heated through. Add ravioli and tomato, toss together.
Roll pie filling in tortillas (1-2 tbsp.) Place in 9x13 glass pan. Melt butter with 1 cup sugar& 1/2 cup water. Pour over tortillas---let stand at least 4 hours, perferbly overnight. DO NOT REFRIGERATE. Bake@ 350 degrees for 30 minute. Mix 1/4 cup sugar, nuts& cinnamon, sprinkle over top& bake aditional 15 minute.
Loosen the yakisoba noodles in a large pan. In a large saute pan (non-stick preferably), add the cooking oil, cook in medium heat. Add the fresh garlic, about 10 seconds, add the granulated garlic. Add the noodles right away, then, add the chicken broth. Stir the noodles around to blend with the garlic mix. Add the soy sauce, and then the fish sauce. Stir constantly but be careful not to break the noodles apart. Cook until noodles are smooth and coated (about 10 minutes). Add the oyster sauce and stir about 5 more minutes. Serve plain or with any of the toppings mentioned above.
Heat the honey in a medium saucepan to 130C (270F). Remove from heat and stir in the pistachios and lavender. Spread the pasteli onto a silpat or nonstick parchment. If using parchment, cover with another piece of parchment. Using a rolling pin roll out the pasteli to a thin sheet, about 1 cm (1/8 inch) thick. Cut into squares or diamonds when cool and keep stored in a cool, dry place.
In a large bowl, put Bisquick, cheese, and cayenne and mix well. Add milk and mix. Drop by tablespoon onto lightly greased baking sheet 1 inch apart. Bake at 425 degrees for 12 to 14 minutes.
FOR JERK SALMON: Combine all wet jerk seasoning ingredients (garlic through peanut oil) in the bowl of a food processor. Process until mixture turns into a paste. Rub jerk paste onto all sides of the salmon fillets. Allow rubbed salmon to stand in refrigerator for 1 hour (at least 30 minutes if you are short on time). Wash the food processor bowl and set aside to use for the vinaigrette. Once the salmon is ready to cook, plug in your Foreman grill and set it to 300 degrees F. When the grill is heated to temperature, lightly spray the grill plates with nonstick cooking spray. Place the salmon fillets on the grill, close the lid, and set timer for 8 minutes. Once salmon is cooked, remove from the grill. FOR TROPICAL VINAIGRETTE: While salmon is marinating, combine first seven ingredients for the Tropical Vinaigrette (mango through honey mustard) in bowl of the food processor. While processor is running, drizzle in olive oil until fully incorporated. Stop processor and add salt and pepper to taste. FOR ISLAND SALAD: Toss all salad ingredients except for cashews together. FINAL ASSEMBLY: Divide tossed salad into 4 bowls. Sprinkle cashews over each bowl. Pour desired amount of vinaigrette over each salad, then top with a piece of cooked salmon. If desired, drizzle more dressing over the salmon, or cut salmon into chunks and toss it into the salad. Serve immediately.
In a large soup kettle heat oil. Saute leeks and garlic until softened but not brown. Add carots, potato and enough liquid to barely cover. Simmer about 30 minutes until vegetables are soft. Puree soup in a blender (or use an immersion blender) and return to pot. Add remaining liquid to your desired thickness. Mix well and heat through. Serve hot with croutons.