HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil for frying to 375 degrees. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft. Remove the plantain slices with a slotted spoon and drain on paper towels. Tip: Maintain the oil's temperature. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown. Remove the slices with a slotted spoon and drain on paper towels. In a mortar and pestle, mash together the bacon, garlic, peppers, onion and olive oil a little at a time until everything is incorporated. Add the broth. If the stuffing is not moist enough, add more broth until you get the consistency you prefer. Serve the stuffing as it is or stuff your turkey and follow cooking instructions on the turkey package.
Combine crumbs, cheese, seasonings, eggs and water, blend well. Add meat and mix together very well. Prepare cookie sheet with pan spray. Roll into balls. Place on sheet pan and bake.
Pre-heat oven to 350 degrees. Spread one package of Cresecent Rolls on the bottom of a 13 x 9 pan. Sprinkle Cresecent Rolls with half of cinnamon sugar mixture. Using a hand mixer, beat together both packages of cream cheese, egg YOLK, vanilla, and sugar until smooth. Spread cream cheese mixture over the crescent rolls. Cover cream cheese mixture with the second package of Cresecent Rolls. (Try to spread these out before you lay them over the cream cheese mixture in order to cover the entire cream cheese mixture!). Brush over the Crescent Rolls with the egg WHITE. Sprinkle with remainder of cinnamon and sugar mixture. Bake for 20-25 minutes. Allow to cool and refrigerate before cutting! ENJOY!
Combine cabbage, carrot, onion, mayonnaise and juice in a medium bowl. Divide beef between two slices of bread; top with coleslaw, then remaining bread.
Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.
Fry bacon until crisp, reserving 2 teaspoons drippings. Crumble and set aside. In a large saucepan saute chopped onion and remove. Brown ground beef and then add onions. Add tomato sauce, diced tomatoes (undrained), ketchup, brown sugar, dry mustard, worcestershire, salt and bacon drippings. Simmer for 1 minute and remove. Lightly stir in beans and crumbled bacon. Pour into a 3 quart baking dish. Bake in a 350 degree oven for 25 minutes. Enjoy!
Mix all ingredients together. Pour into mugs. You may reheat in the microwave if the drink is too cool, but don't reheat it too much or you will kill the alcohol! Top with whipping cream, if desired.
Preheat oven to 350. Cut sweet potatoes in half and then slice into small strips that resemble standard french fries & place in large mixing bowl. Sprinkle potatoes with olive oil & all spices, toss until each potato is covered in oil and spices. Spread potatoes on boiling pans or wire racks over baking sheets (allows for excess oil to drip and not sit on fries). Bake for 45 minutes to 1 hour (until browned, they will still be pliable). Serve with sour cream or my spicy sour cream dip.
Heat your grill to medium heat. If using wooden skewers be sure to soak them in water for 30 minutes. Be sure to oil grill before cooking. Combine chili sauce, Worcestershire sauce and hot pepper sauce, or the hot pepper jelly, whichever you are using. Thread each chicken tender onto skewer, leaving 1 inch empty at each end. Baste with the chili sauce mixture. Grill on medium heat for about 15 minutes or until chicken is no longer pink in center. Baste often with the chili sauce mixture. Dipping Sauce: Combine bleu cheese dressing, celery and onion and serve with chicken.
Whisk together the milk, eggs, salt and oregano. Stir in the flour, blending well. Add the cheese and pepperoni, sitrring to combine. Put in a buttered 9"x13" pan. Bake at 400 degrees for 30 minutes or until golden brown. Cut into squares-- large for a breakfast or brunch, or smaller for appetizers.
Boil chicken in water until done. Bone the chicken and tear or cut into bite size pieces; set aside. Saute onion in one stick of butter until clear. Add in the Rotal tomatoes. Meanwhile boil the spaghetti in the broth from cooking the chicken. Melt the cheese. Mix the chicken, the spaghetti including the liquid it was cooked in, onion, peas and Velveeta together. Add salt and pepper to taste. Put into a large casserole which has been sprayed with Pam or oiled to prevent sticking. Spoon the mushroom soup over and bake at 350°F for 30 minutes or until heated through.
Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. In another bowl,combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350 for 30-40 minutes or until heated through and top is golden brown. Yield: 6 servings.
To make the Berbere spice mix: mix all the spices and toast in a dry, hot pan, shaking to prevent scorching. Cool the mixture, then grind into a powder. The small coffee bean grinder attachment often supplied with a processor is ideal for this. Save the leftover spice in a small glass bottle with a tight-fitting lid. * Berbere can be either a dry or a wet paste, and can be bought ready-made from Ethiopian or speciality food shops. To make the stew: Add the oil and ghee or butter to a pan over medium heat. (Niter kibbeh, the real thing, is a spice-infused clarified butter which is used as the frying medium for most Ethiopian dishes). Gently fry the onion until very soft and just about caramelised. Add the garlic, berbere spice, tomato paste and sugar, mix well, and cook until thick. Add a little of the stock (or water) to make a paste. Add the remaining liquid and the meat cubes, season with salt, and cook gently for 1 hour, or until the meat is tender and the sauce thickened and reduced. Serve with injera, the Ethiopian flatbread. If correctly made and almost crispy, pieces can be used as eating utensils.
Season the steak with the salt and pepper and cut into serving sized pieces. Mix soup, water, onion with kitchen bouquet in 2 quart crock pot. Add the steak by dredging the pieces in the soup mixture and adding to the crock pot. Cook on low for 8-10 hours. Adjust time for hotter-cooking newer crock pots by cooking for 6-8 hours. At the end of the cook time, mix flour with 1/4 cup water and add half the flour slurry, allowing 15 minutes to thicken. Add the remainder if necessary to thicken further. Serve with noodles or rice.
Trim and wash the asparagus. In a pot a simmering water, cook the asparagus about 8 minutes or until tender. Drain. Divide asparagus into 6 equal bundles. Wrap 1 slice of the meat around each bundle and place in a shallow baking dish. In a small saucepan over low heat, melt the butter. Add the breadcrumbs to the butter and mix. Cook for 1 minute. Pour this mixture over the bundles. Top with the shredded Gruyere. Broil until cheese lightly browns, about 1 minute.
Heat butter and a little olive oil in frying pan. Add mushrooms and saute until softened and lightly coloured. Transfer to food processor add walnuts and blend until smooth. Season with salt to taste.
For The Cake: Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside. In a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. Add sugars and vanilla, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake for 45 minutes; loosely cover with aluminum foil and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes. Remove from oven and cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1 cup Pecan Toffee pieces. Store at room temperature up to 5 days. For The Salted Caramel Sauce: In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium-low and simmer 5 to 8 minutes, whisking often. Remove from heat; whisk in butter, vanilla and sea salt. Cool at least 20 minutes before using. Makes about 1 1/2 cups. For The Pecan Toffee: Butter a large rimmed baking sheet; set aside. In a large saucepan, combine sugar, butter, 1 cup water, vanilla and salt. Bring to a boil over medium-high heat; boil until a candy thermometer reads 285° or soft-crack. Pour onto prepared baking sheet. Sprinkle with pecans and let stand until set, about 30 minutes. Break into small pieces. Makes about 4 cups. Store in an airtight container at room temperature up to 5 days.
In a non-reactive container, combine mustard seeds with beer and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until creamy, four to six minutes. Transfer to jars. Allow mustard to mature, 3 to 4 weeks, before serving. Note: You can vary the mustards flavor by substituting your favorite ingredients, the basic technique remains the same.
Stir together first 8 ingredients. Toss with remaining ingredients. Sprinkle toasted nuts on just before serving.
Beat sweetened condensed milk and lime juice in a small bowl until combined; stir in lime peel. Pour into crust; spread with whipped topping. Refrigerate for 2 hours or until set.
mix water, sugar, yeast. set aside to rise for about 10 minute. mix wet (water, eggs, oil, vinegar) ingredints, mix well. mix dry ingredients (tapioca starch, flour, milk powder, guar gum, salt, sugar). add yeast mixture and remaining wet ingredients to dry ingredients and beat well for about 2 minutes. pour into 2 bread pans. cover and allow to rise until double in size. bake at 350 for about 50 minutes.
Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week. Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well. Serve, topping each portion with garnish.
Mix sweetened condensed milk, coconut, and French Vanilla Blend. Drop by teaspoonfuls onto greased baking sheets. Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown. Immediately remove from sheets. Cool on wire racks.
Peel the potato & chop into chunks. Boil in salted water for 15 minutes until tender,then drain. Pass through a potato ricer or mash. Leave to cool. Heat the oil in a frying pan & fry the onion until soft.Throw in the chilli & spices, then cook for 2 minutes more until aromatic.Add the mashed potato, coriander leaves & stalks, lemon juice & a sprinkling of salt, then mix well & set aside. For the batter, sift the flour, turmeric & bicarbonate of soda into a bowl with the salt & water to make a thick batter. Roll the potato mix into walnut-size balls. Heat the oil in a pan, until a chunk of bread dropped in sizzles & turns golden. Bit the balls in the batter, then fry in batches.
In a large heavy saucepan brown the ground turkey over medium high heat. Reduce the heat to medium and add the onions. Cook until the onions are almost soft and translucent. Add the garlic and cook for additional minute or two. Add the remaining ingredients and mix well. Bring the mixture to a boil, then cover, reduce the heat, and simmer for 15 minutes. Serve hot.
Heat olive oil in pot and fry the eggplants. Remove them and put them aside. Add the garlic to the same pot for 2 minutes. Add the onions and keep until transparent, stirring frequently. Add the tomatoes for 2 minutes. Add the eggplants, chickpeas, salt and pepper and simmer for 20 minutes.
Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. At this point, if you don't already have pre cooked chicken, season chicken breasts with salt and pepper on each side. Heat a bit of olive oil in a skillet, and sautee breasts 5 minutes on each side, or until done. Chop chicken into bite sized pieces, and set aside. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; saute 2 minutes. Add vermouth; cook 1 minute. Add cooked pasta and asparagus mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Do not let it scorch. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
Thinly peel seven 6 inch long strips of lemon peel to make spirals. Set aside. Squeeze lemons to measure about 1 cup juice. Stir together lemon juice, red wine, white wine, and sugar. Chill the mixture thoroughly. To serve, pour over ice cubes in glasses, garnish with a lemon sprial.
In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside. In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes. Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes. Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft. Add salt and pepper to taste. Serve hot with steamed rice.
Preheat oven to 350 degrees. Mix all of the dry ingredients, except the flax meal, in one bowl. Mix the flax meal, with the maple syrup and milk. Add the rest of the wet ingredients to wet mixture. Combine wet and dry mixtures, mix well. Form balls from dough and place on greased cookie sheet. Bake for 13-14 min, then let cool.
Preheat oven to 350 degrees F. Line two standard 12-cup muffin tins with pink paper liners; set aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each egg. Add vanilla. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds. Fill each muffin cup about 3/4 full with batter; do not over-fill. Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin and decorate. If filling with cream, use a small spoon or the tip of a knife to make a small hole in the center of each cupcake, going about half way through the cupcake. Fill the hole with cream and then pipe buttercream on top. Make Strawberry Buttercream: Cream the butter in the mixer on medium-high speed for about 3 minutes. On slow speed, gradually add about 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar. Turn to slow speed again and fold in the strawberries. Add more sugar until desired consistency is achieved. Once all the sugar is incorporated, turn to medium-high for a few minutes to mix well.
Preheat oven to 200°C. Place the cream cheese on a lined baking tray and spray with oil and sprinkle with garlic, lemon rind and pepper and bake for 10 minutes until lightly browned. Allow to cool slightly. Cut each pice of bread diagonally into 3 slices and spray the bread with oil and chargrill (or grill/broil) until golden. Arrange the bread, rocket, avocado, tomatoes and baked cheese on a serving platter. Whisk together the vinegar, oil, sugar and seasonings and drizzle over the salad and serve immediately.
So additions I've tried include one 8 oz can sliced water chestnuts (chopped) and 1/2 onion chopped and 1/4 cup red wine. truly none of these make the original recipe any better but I like to feel I contributed in some way -- Saute ground beef (if adding water chestnuts and onions also saute these at the same time) and add green beans when beef is mostly done. Then add the white pepper, soy sauce, (I do a tad less than 1/2 cup but the recipe won't let me put .38 cups) and balsamic vinegar (and if you're feeling sassy add that red wine too). Cook for 5-10 minutes and then yes my friend you are done (hopefully you've had the foresite to cook rice too) and have a MAGNIFICENT dish to serve your family and or friends -- One that someone, someday may marry you for. Just sayin' it worked on me! Truly the original with no additions is absolutely fabulous but for crunch (you texture lovers out there) add the water chestnuts. Otherwise it's perfect in original form but feel free to throw your creative twist on this and let me know what works!
Combine first 5 ingredients in a plastic bag. Flatten the chicken to 1/4-inch thickness. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture. Melt margarine in a large skillet over medium high heat. Cook chicken 4 minutes on each side or until done. Meanwhile, saute lemon slices in pan. Add lemon juice and chicken broth. Bring to a boil. Add pepper and garlic to taste. Garnish with parsley. Lightly spoon sauce over chicken. Goes well with pasta.
Separate crab meat and remove bits of shell and membrane. Mix with mayonnaise and green onion. Cut a pocket in the opah filet and fill with crab mix. Season filet with salt and pepper. Sear in clarified butter on both sides over medium high heat. Place in 350F oven for 5 minutes to finish cooking.
Chop, slice and mince above ingredients, combine in a bowl. Add olive oil and vinegar, salt and pepper, and mix gently together. Arrange endive leaves on a plate, fill each one with a teaspoonful of the mixture and serve.
Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time). Preheat oven to 180°C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving. I like to turn the grill on for the last few minutes of cooking to really crisp up the skin. For The Sauce: Combine both sauces in a pan and heat until hot. Bok Choy: Cut ends off bok choy and pull leaves apart. Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately. Vegetable Fried Rice: Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes. Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately. Serve sliced duck breast with bok choy, fried rice and sauce.
Combine milk, eggs, and bisquick in a bowl. Layer in a greased 9 x 13 baking dish/pan the items in the following order once only. Cheddar Cheese, 1 can of chilis, jack cheese, 1 can of chilis, egg mixture. Bake 350 degrees for about 50 minutes.
Drain juice from pineapple, add enough maraschino juice to make 3/4 Cup of liquid Add lemon juice, blend in cornstarch to liquids. In a medium saucepan add the liquid and stir in the spices. Cook over medium heat, stir until thickened, add any options at this point. Remove from heat, stir in the tidbits and cherries. Baste over ham slices, grilled chicken or veggies. Refrigerate any unused mixture.
Spray or grease a large crock pot. Do NOT forget to do this! Place thawed potatoes, sliced kielbasa, garlic, onion, carrots, celery, red bell pepper and butter in the crock pot. Sprinkle with the salt, pepper, parsley and Worcestershire. In a small bowl, whisk together the sour cream, flour, dry mustard and milk until smooth; pour into crockpot. Stir everything together. Cover and cook on low for about 6-8 hours (crockpot cook times vary). After cooking time is over, lift lid and stir in desired amount of sharp cheddar cheese until melted. Add extra milk, if needed, to get desired moistness.
Grate the kernals from the cob into a medium bowl using the large holes of a box grater. Using the back of a knife, scrape any pulp remaining on the cobs into the bowl with the grated corn. Stir in the flour, cornstarch, eggs, salt, and remaining baking powder until well blended. Heat the oil in a Dutch oven over medium heat until it registers 350 degrees. Carefully drop 13 to 15 heaping T of batter into the hot oil and fry, turning once, until the corn oysters puff and are golden brown on both sides, about 2 minutes. Transfer to a paper-towel-lined plate. Add more oil to the pot if necessary and heat to 350 degrees. Repeat with remaining batter. Sprinkle the corn oysters with salt. Serve immediately. NOTE FROM TEST KITCHEN: Use only fresh corn for this recipe-frozen corn is too dry to produce a creamy batter. Be sure to keep temperature at 350, too low and the oysters become sodden with oil, too high and they become too dark before they are done.
Preheat oven to 375. Combine butter and shortening; beat with an electric mixer on medium to high for 30 seconds. Add sugar, brown sugar, baking soda and salt; beat until mixed. Add eggs and vanilla; beat until mixed. Beat in flour; until mixed. Stir in chocolate, cranberries and pistachios. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in the preheated overn for 10-12 minutes or until edges are lightly browned. Transfer to a wire rack; let cool. To store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Combine ice, passion fruit juice, cream of coconut and rum, if using, in a blender and blend until smooth.
Mix all the ingredients in a bowl. Puree the hummus mixture, in batches if needed, in a food processor until very smooth. Taste and season with salt. Transfer the hummus to a serving bowl and serve with pita chips.
Preheat the oven to 375 degrees F. To make the crust, whisk together the flours and salt in a bowl. Stir in the oil until clumps form. Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together. Shape into a ball, cover with a damp towel and set aside. To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside. Cook the potatoes in boiling salted water 15 minutes or until tender. Drain, return to the pot, and mash, leaving small chunks. Heat the oil in a skillet over medium heat. Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender. Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre. Toast for 30 seconds. Stir in the peas and broth. Fold the onion mixture into the potatoes and stir in the sugar. Season with salt and pepper, if desired. Spread the filling in a 9" pie dish and set aside. Roll out the crust to an 11" circle on a floured work surface. Cover the filling with the crust, pressing down to make sure no air pockets remain. Trim away the excess dough and crimp the edges. Cut an X in the centre to vent the steam and brush with milk before baking. Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden. Let stand for 5 minutes before serving.
Pour 1 part rum into glass with ice. Add 3 parts Coke. Squeeze the Lime and drop into as garnish.