HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°F Grease 11 x 7 inch glass baking dish. Microwave 1/4 cup butter in medium microwave-safe bowl on high 30 seconds or until melted. Stir in brown sugar; microwave 30 to 60 seconds or until sugar is melted and mixture is thick and bubbly. Stir in cinnamon. Pour over bottom of baking dish; top with cherries in single layer. Whisk flour, nutmeg, baking soda and salt in medium bowl. Beat butter and almond extract in large bowl at medium speed until smooth. Gradually beat in sugar, increase speed to medium-high; beat 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture in 3 parts alternately with sour cream just until smooth, beginning and ending with flour mixture. (Batter will be thick.) Spoon and gently spread batter over cherries. Bake 40 to 50 minutes or until cake is golden brown, toothpick inserted in center comes out clean and cake springs back when gently pressed. Cool on wire rack 15 minutes. Run thin knife around edge of cake to release from pan. Cover with rimmed platter, invert cake on platter. (If any cherries have stuck to pan, place them back on cake.). Beat all whipped cream ingredients in medium bowl at medium-high speed until firm but not stiff peaks form. Serve cake warm with whipped cream.
Preheat barbecue grill to medium. Put lemon pepper, dried coriander and paprika in a small bowl and mix and then rub the mix over each side of the salmon fillets and set aside. COUSCOUS SALAD - Put couscous in a small heatproof bowl and heat the orange juice in a small saucepan over a medium heat until hot and then pour over the couscous and stir to combine and then cover the bowl and set aside for 3 to 4 minutes or until the liquid is absorbed and then using a fork, fluff up the grains. Add fresh coriander, cucumber, tomato, radish and lemon zest. Put the lemon juice, oil and paprika in a small bowl and whisk to combine and then add lemon juice mixture to the couscous mixture and toss to combine and then set aside. Spray salmon fillets on each side cooking spray and put on the barbecue and cook on each side for 2 1/2 minutes for medium, or until cooked to your liking and then transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest. Put a salmon fillet on each plate to serve, accompanied with the couscous salad.
Combine all ingredients into a jar or tupperware container with a lid. Shake vigarously. Store in the refrigerator until ready to toss.
Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well. Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes. Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.
Combine with oatmeal, flour, baking powder and salt in a bowl. In a small jug, beat the eggs, milk and honey together. Make a well in the centre of the flour and pour in the egg mixture, beating as you go, until well combined and bubbles form. Set aside for 10 to 15 minutes. Peel the pomegranate and remove the seeds. Beat the batter once more, then add the pomegranate seeds. Coat a small omelette pan with olive oil, wipping off any excess. Pour a quatre of the batter and cook until bubbles form on the surface of the pancake - it takes between 3 and 5 minutes. Turn over and cook on the other side until golden. Serve with low-fat natural yoghurt and honey. Serves 4.
Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan. Combine butter and mushrooms in frying pan. Saute until mushrooms are beginning to brown. Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables. Stir in cream. Heat but don't boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder. Company's Coming for Christmas.
In a large saucepan, combine sauces and cook over medium-low heat, stirring until smooth. Add meatballs. Cover and simmer for 15 minutes or until heated through, stirring occasionally. *Slow cooker option: Place meatballs into a slow cooker. In a bowl, combine sauces; pour over meatballs. Cover and cook on high for 4 hours.
Beat the sugar and yolks. Add hot milk and salt. Cook this over low heat until it thickens a bit. Add cold milk and coconut milk. Freeze in ice cream freezer or, as they do in Puerto Rico, freeze in a bowl or ice cube trays.
Add ingredients to machine in the order listed. Set to "Dough" mode and let the machine run through its cycle. Once completed, place in greased pan to rise about 20-30 min, and split in half. If you aren't going to use the dough right away, fear not. Simply divide the dough and place in ziplock bags, then stack flat to be used as needed. When the special day arrives, slap it on a cornmeal/floured surface, and roll flat, If you're fortunate enough to have a wife who doesn't mind you twirling it in her kitchen (like me -- as long as I clean up my own messes) -- have fun with it before going for the big-bake! Add light layer of sauce and pre-bake your crust at 400 degrees for 5-7 minutes. Believe me--you'll want to follow this step (thank me later). Remove from oven and add toppings of your choice. Bake in oven at 400 degrees until done(approx 20 min, depending upon topping thickness). Enjoy! (When you've fully enjoyed yourself, be sure to take a picture and/or leave your review--updates/comments/suggestions are welcome!).
Preheat oven to 300-degrees. Place sugar and next 8 ingredients in food processor and process until smooth. Add egg; process until blended. Pour mixture into prepared pan, and sprinkle with minichips. Bake for 55 minutes, or until center barely moves when pan is touched. Turn oven off, leave door shut, and let cheesecake cool, about 3- 4 hours. Remove from oven, run knife around edges, and refrigerate at least 8 hours, covered.
Toss the lemon with the salt and place in a canning jar. Cover the lemons with lemon juice and screw the lid (plastic ok) on and leave the jar at room temp for a week. Shake it occasionally. After a week, pour olive oil to cover. Use the lemons for up 1 year, storing in fridge.
In a 10 inch skilled saute chicken which has been skinned, deboned, and cut-up; with garlic salt and 1/2 cup oil until lightly browned. Set aside. In a 4 quart kettle saute chopped yellow onions, ginger and green pepper in 1/4 cup oil until onions are soft. Add tomatoes and simmer 5 minutes. Add salt, black pepper thyme, tomato paste and simmer 10 minutes. Add the cooked meat and crushed red pepper. Simmer 20 minutes. In a 2 quart saucepan cook rice, chicken stock and onions until tender. Serve the rice on a platter arranging the meat/sauce in the center. I have made this and mixed all ingredients together with rice for my daughter to take to school for a sharing of African ethnic cooking. It was a big hit. Nearly everyone asked for the recipe. This takes a little while to make but its delicious and well worth the effort.".
Cream shortening; add sugar gradually and cream until fluffy. Blend in eggs. Combine dry ingredients and stir into creamed mixture alternately with milk. Stir in cherries (and nuts, if using). Pour into a 9x13 pan that has been sprayed with nonstick spray. Bake at 350° for about 50 minutes. Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt. Blend in the juice from the can of cherries and 1 cup water. Bring to a boil, stirring constantly. Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes. Remove from heat and blend in 1/4 tsp almond extract. Note: Sauce thickens unacceptably as it cools, so it really needs to be served hot.
Preheat oven to 375 degrees. brown ground beef in skillet. combine browned beef with soup and green beans and place in baking dish. layer potatoes on top of beef/bean mixture. bake for 30-45 minutes or until bubbly. top with shredded cheese and melt in oven before serving.
Combine the turkey carcass and the bouquet garni in 16 cups of water in a stock pot. Bring to a boil, reduce heat to a simmer, cover, and simmer for 90 minutes or until meats falls off the bones. Remove carcass and remove any meat from it. Discard bones and reserve meat. Let broth cool. Once cooled, strain broth and discard spices. Refrigerate broth and turkey meat overnight. Scrape any fat that has solidified on the surface of the broth. Add the vegetables to the broth, and simmer, covered, for 45 minutes, or until the vegetables are tender. Season soup to taste with salt and pepper.
Reserve juice from green beans (I only use 2/3 of the bean juice). Take 1/2 slice of bacon and lay 10-12 green beans in middle. Wrap bacon around bundle of beans and weave the toothpick through the bacon to hold it together. Lay bundles in a jellyroll type pan. Mix 1/3 cup brown sugar with bean juice and pour over bean bundles. Pour melted butter over all. Sprinkle allspice on bacon. Bake at 350 for 20 minutes and turn bundles. Sprinkle with allspice and bake 15 minutes. (You can reduce the cooking time and turn the broiler on for a couple of minutes to brown bacon).
Heat oven to 400 degrees. Line a baking sheet with parchment paper, or lightly dust with flour. Put flour,salt,cheese and butter in bowl of food processor;pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run a bit: continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky. Roll out dough on a lightly floured surface until 1/2 inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a pizza cutter, sharp knife or pastry wheel if you want to break crackers into square or rectangles later on. Sprinkle with salt or topping of choice. Bake until lightly browned, about 10 minutes. Cool on rack; serve warm or at room temperature or store in an airtight container for a few days.
Preheat oven to 350. Combine all ingredients, and place in large casserole dish that has been greased with cooking spray. Top with additional parmesan. Bake 30-45 minutes, or until bubbly.
In a wok add in the piece of side pork and cover with water and 1 tablespoon of salt and bring to a rolling boil and cover with wok cover and turn off the heat. Let this stand for an hour and pour out the water and plate the cooked side pork. After a hour or until the pork come to room temperature slice off about a lb and save the other pieces for a another dish. In a wok add 4 tablespoon of oil and when the oil start to smoke add in the shrimps and stir fry until pink and pour the cook shrimps into a warm dish and set aside. In a mixing bowl combine shrimp, cornstarch, salt, white pepper and oil and mix well. In a mixing bowl combine chicken meat, salt, garlic and onion mix, ginger, sugar, soy sauce, cornstarch and oil and mix well and cover with a sheet of plastic and into the refrigerator for 30 minutes. Place the sausages on to a plate and set aside. In wok saute in oil the garlic and onions. Then add chicken, pork and sausages until cooked. Add peas, cabbage, black fungus, celery and diced carrot and combine the mixture add in the pansit noodles and the chicken broth until noodles is soft. Add the shrimps, scallions, soy sauce, fish sauce, salt and pepper to taste. Mix well. Serve about 25 persons.
Chop fish bones and trimmings and slice onion. In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes. Add water and wine and bring to a boil, skimming froth. Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl. Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered. Stock keeps, frozen, 3 months.
Preheat oven to 350 degrees F. Cut the crusts from the bread and using a rolling pin, roll to make the bread a little pliable. Spread thinly with the mustard making sure it reaches the edges evenly, then drizzle over a little curry ketchup, if used. Place a Frankfurter at the top end and tuck in a couple or more the gherkin slices. Roll up quite firmly, place joint side down on a baking tray and secure with a wooden toothpick. Brush the top and sides with the melted butter. Bake for 12-15 minutes until golden brown and crisp. Remove and cool until warm. Take out the sticks before serving. Note: Burkhardt, Zeisner, Hela are some of the brands that make curry ketchup. Check out your local gourmet stores, look in the european isles of the local supermarkets, order offline, or make your own. Combine small amounts of ketchup and curry until you reach your desired taste.
Apart from the sea bass, mix all the other ingredients together. Arrange the sea bass fillets on a sheet of tin foil so that the shiny side is on the outside. Score the fillets, and pull up the corners of the foil. Spoon over the Thai dressing and crimp the corners together to create a sealed bag. Dip the base of the bag in some oil and place on a chargrill or hot dry pan and cook for 10 minutes. Remove from the pan, tear open bag and serve.
1.Combine the lentils, water, turmeric, coriander, and ginger in a stockpot. 2. Bring to a boil, and then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are fully cooked and soft. 3. Turn off the heat and add the salt. 4. In a large saucepan, warm up the ghee over moderate heat and add the cumin seeds to saute for a minute or so, or until they turn brown and release their aroma. 5. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 minutes. Garnish with cilantro.
In a heavy frying pan, dry-fry the first six ingredients till a rich aroma can be smelled. Do not allow to burn. When cool, remove cardamom seeds from pods and discard pods. Grind all roasted seeds. Add chili powder to resulting mixture. Use immediately or store in airtight jar away from light for no more than one month.
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the preparation instructions on Recipe #408115 (You may prepare the recipe on that page if desired, but follow only the BASIC RECIPE version): 2 cups water, 1/2 teaspoon salt, 1 teaspoon coconut oil or ghee or olive oil, 1-2 pinch ground cardamom, 1-2 pinch ground cinnamon, 1-2 pinch ground coriander, 1-2 pinch ground cumin, 1 cup basmati rice); KEEP prepared rice warmed on low heat. SLOWLY heat 2 tablespoons coconut oil or light olive oil in a 3 quart saucepan over medium-low heat. CHOP one medium onion, two medium tomatoes, and one seeded fresh jalapeno pepper; ADD to heated saucepan and stir as needed. MEANWHILE, trim the cauliflower florets into 1-inch pieces and add to saute mixture. STIR in 1/3 cup cashew pieces, 3 tablespoons chopped cilantro, 2 tablespoons ginger garlic paste, 2 teaspoons curry powder, 1 1/2 teaspoons garam masala, 1 teaspoon chili paste, 1 teaspoon unseasoned chili powder, 1 1/4 teaspoons sea salt, and 1 teaspoon sugar. COVER saucepan and cook mixture over medium low heat, stirring occasionally, until cauliflower is tender yet firm. SPRINKLE 3 tablespoons flour evenly over saute mixture; STIR until well blended. POUR in 1 (13.5 oz) can coconut milk and 1 cup milk. RAISE heat to medium and cook, stirring often, until thickened; STIR in 1 1/2 tablespoons plain yogurt; SEASON to taste with sea salt if needed. SERVE over steamed basmati rice; GARNISH very lightly with chopped fresh cilantro or flaked coconut if desired; ENJOY!
Combine eggs and milk in a small bowl. Combine flour and breadcrumbs in a larger bowl. Pound the chicken breasts to approximately 1/4 inch between waxed paper. Place 1 slice swiss cheese on chicken breast, followed by 1 slice ham, then another slice of cheese. Tuck in sides of chicken and roll chicken in a tight roll. Secure with toothpicks. Dip chicken into egg mixture, place into breadcrumb mixture and coat thoroughly. Repeat for all chicken breasts, then place in refrigerator for a minimum of 30 minutes (can be refrigerated overnight). Preheat Oven to 350 degrees. Heat oil in frying pan and saute until golden brown. Place the chicken on a baking sheet, cover with foil and bake for 35 - 40 minutes.
In a saucepot over medium heat combine yolks, sugar substitute (I used equal packets), zest, juice and butter. Stir constantly 5-7 minutes with a wisk until mixture coats the back of the spoon. Remove from heat and strain through a wire mesh sieve placed over a bowl. Place aside. Mix all the crust ingredients together. Line muffin tin with six paper muffin cups. Press the crumb base evently across the bottom of the muffin cups and then slowly work the crumbs upward along the sides of the cups until a crust is formed. Bake at 400°F for 15 minutes and then remove from heat. Divide the filling evently into the crumb crusts and then bake for 10 more minutes at 400°F Remove from oven and cool for 2-3 hours.
Stir salsa with parmesan& coriander. Place tortillas on a flat surface. Spread equal amounts of salsa mixture all over each tortilla, leaving about a 1/2 inch border around the edges. Scatter equal amounts of peppers, olives, onions& cheese on HALF of each tortilla. Fold in half. Lightly brush oil on the outside of each tortilla& place on a baking dish. Bake in a preheated 425F oven for 5 minutes per side or until golden brown. Slice each tortilla into 2 or 3 wedges& serve with sour cream, guacamole& additional salsa for dipping (optional).
Preheat oven to 400 degrees Fahrenheit. In a small dish, combine mayonnaise, grainy mustard, chopped dill, dark brown sugar, and lemon juice. Place four 4-ounce, center-cut salmon fillets on a foil-lined baking sheet. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Spread mayonnaise mixture over top of fillets. Roast until just cooked through, 12 to 15 minutes.
Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup - do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls. Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). Flute edge using tines of fork or by creating a scallop pattern using fingers. Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400°F/200°C for 10 to 12 minutes, or until golden brown. Cool on wire rack before filling.
Heat oven to 375 degrees. Grease 10" pan, put rhubarb in pan. Blend all remaining ingredients for 3 minutes. Pour over rhubarb. Let set for a few minutes. Bake 40 to 45 minutes.
In a medium bowl, mix the oats, milk, cocoa powder and sugar. Mash one of the bananas and stir into the oats. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, slice the other banana and top the oats with the sliced banana and chocolate chunks and serve.
PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent. Add garlic& saute for another minute. Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes. Adjust seasoning, if necessary and remove the bay leaf. PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat. Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes). Meanwhile, pour the cream into a small, heavy pan over a low heat. Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half. Combine the cream with the chicken mixture and season. Set aside& keep warm. PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender. Drain well. ASSEMBLY: Turn noodles onto individual plates. Spoon tomato sauce over them, leaving the outer edge of the noodles visible. Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible. Sprinkle with basil leaves.
In a medium (2- to 3-quart) skillet, saute the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil. Lower the heat and simmer gently, uncovered, for up to two hours.
mix all togtehr rub on meat or add a coupld of spoonfuls to a stew/ cous cous etc.
Wash the fresh papaya, remove skin, seeds, a d inner membrane, cut chunks into the large bowl of food processor and process to a fine puree. Although you can make a suitable puree using a food processor, I prefer my old low-tech food mill. It seems to be much quicker ; wash the papaya (no peeling, seeding, or membrane removal) cut in chunks and process through the food mill. Lightly crush the cardamom pods and place in a small heavy duty sauce pan with 1/4 cup water and papaya puree. Bring to simmer, cover and simmer about 10 minutes, until the cardamom pods release their scent. Remove from the heat and set aside. Push the papaya puree mixture through a fine mesh sieve using the back of a flexible rubber spatula. When the pulp and liquid have been strained, discard the solids left after straining. Pour the mixture into a cheese cloth bag and allow it to drain while preparing the remaining ingredients. Dry toast the pecans by placing them in a small non-stick skillet on a medium high heat. Stir the pecans constantly until they give up their aroma and become a light golden color. Remove from the heat and allow to cool. Lightly grease or use thin coat of olive oil spray inside 6 small ramekins (1/2 cup size). In the large bowl of a food processor, put the cheeses, powdered sugar, and egg substitute. Process until smooth and silky. Add the contents of the cheese cloth bag to the cheese mixture and continue to process until mixture is silky smooth. Divide the mixture evenly among the ramekins. Place an equal number of pecan halves on top of each individual cheesecake in a decorative way. Refrigerate until ready to eat. These will keep about 4 days uncovered in the refrigerator or sealed in an airtight zipper-lock freezer bag for about 2 months. Serve these cheese cakes cold in their own dishes. Possible toppings include whipped cream (or some kind of whipped substitute such as whipped skim milk, or a commercial product like Cool Whip). Substitutions. If you don't have powdered sugar on hand, mix 1/4 cup granulated sugar + 1/4 teaspoon cornstarch and grind in a blender (not food processor) until it is a fine powder, or substitute 3 Tablespoons agave nectar for the powdered sugar. You can vary the flavors of the cheese cakes by changing the dominate spice or flavoring and by adding finely grated fruit zest (lime is a good choice), finely chopped nuts, dried fruits, or even chocolate nibs. Substitute other fruit or vegetable purees for the papaya, keeping the amount of moisture and the amount of puree the same. Try pumpkin or squash puree or another tropical fruit.