HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap. Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes. Add the beer and fresh mussels. Cover and steam over high heat until the mussels are open (6-8 minutes). Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.
Preheat oven to 350°F. Place rice in a layer on the bottom of a 9x13" glass dish. Top with mushrooms and water chestnuts. Combine onion soup mix, cream of mushroom soup, and water in a separate bowl, mixing well. Place chicken in a layer on top of the rice and vegetables. Gently pour soup mixture over the chicken. Cook for 1 1/2 hours, or until the chicken is cooked through and rice is ready.
Butter and flour one Bundt pan. Preheat oven to 325°F. Cream together butter, cream cheese, and shortening. Add sugar and beat until the mixture is light and fluffy. Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg. Stir in vanilla and pour into prepared bundt pan. Cook for 1 hour and 15-20 minutes or until tester comes out clean.
Place split peas in a deep saucepan. Add cold water to cover peas by at least 2 inches. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook gently 45 to 50 minutes, stirring occasionally with a wooden spoon, until peas are soft and almost dry. (Add 1/4 cup water, if needed, to keep peas from sticking.) When peas are soft, stir in oregano and 1 teaspoons oil. Season to taste with salt and pepper. Transfer to a wide, shallow dish. While split peas are cooking, make the sauce. Heat remaining oil in a medium non-stick skillet over medium-high heat. Saute onion until golden, about 6 minutes. Stir in tomatoes, tomato paste, cinnamon, bay leaf and 1/4 cup water. Simmer until tomatoes break down, about 10 minutes. Remove bay leaf. Mix in vinegar and capers. Season to taste with salt and pepper. Spread sauce evenly over cooked peas. Set aside to cool to room temperature. Serve, or cover and refrigerate for up to 24 hours. Bring to room temperature before serving.
Lightly beat eggs. Mix together all ingredients Feel free to add chopped pecans, walnuts, chocolate chips or raisins! Bake at 325 degrees F (Mini cupcakes: Approximately 12-15 minutes. Cupcakes: 23-26 minutes.). Ice with cream cheese icing.
Mix the butterscotch pudding with two cups skim milk until lump free and pour into 8 dessert bowls (or large wine glasses, make sure they hold at least 3/4 cup of liquid). Chill until firm (about 10 minutes). Spread the cool whip on top of the butterscotch pudding (dividing it evenly). Mix the chocolate pudding with two cups skim milk until lump free and pour carefully on top of the cool whip. Refrigerate until pudding is well set, this dessert is best well chilled. If desired sprinkle the top with a small quantity of chopped nuts or add a dab more cool whip (remember to add the calories if you do).
Dissolve Junket tablets in cold water. Mix milk, cream, sugar, salt and vanilla in a pan& heat to lukewarm. (NOT hot!) Add Junket tablets. Mix well and pour immediately into freezer (with dasher in place). Let stand until set. (will be thick like Junket) Mix in the ice cream freezer until thick& stiff. Serve as-is- or with toppings!
Preheat oven to 375 degrees. Line a large (18- by 12-inch) baking sheet with parchment paper. Place 1/2 cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes). Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Marinate the prawn with the soya sauce, salt to taste as the soya sauce has salt too, pepper powder, a little of the cornflour and 5 spice powder for around 20- 30 mins Heat oil in a wok and when medium hot fry the prawns (lightly as prawn should be juicy and tender) Remove and drain Then saute the ginger, garlic and spring onions. Stir in the prawn, onion and green pepper. Add sugar and the rest of the cornflour. Season to taste if need be. Stir well and add the mango pcs and toss. Remove from heat to serve.
Cut red snapper into 1-inch cubes; set aside. In a large frying pan, combine olive oil, green pepper, onion and garlic. Saute for 5-8 minutes over a medium hot heat. Add hot pepper sauce into sizzling pan. Add red snapper to mixture, and stir until coated well. Cover and cook for approximately 5-6 minutes. Stir and cook for another 5-6 minutes. Serve over white rice or pasta. Shrimp, lobster tail, scallops, or crab meat, may be used as a tasty alternative to fish. Serve with a fresh tossed green salad.
In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside. In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt. Grind oats, almonds and chia in a clean coffee grinder or blender until they are very fine and mix in well with dry ingredients until there are no lumps. In bowl of electric mixer add cooked sweet potato, honey, butter or coconut oil, and eggs. Mix well then add proofed yeast mixture. Add dry ingredients 1 cup at a time until mixed well. Push all ingredients down sides of bowl to be sure there's no dry spots then beat on medium-high for 3 minutes. Mixture should be very creamy and thready looking. Add water 1 tablespoon at a time until proper texture is reached. With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water. Sprinkle with sesame seeds if you like them. Bake at 375 for 20-25 minutes until the outside is very golden. Let sit for ten minutes before removing from pans to complete cooling on racks.
In medium bowl, combine eggs, milk and garlic salt; beat well. Set aside. Melt butter in large skillet over medium heat. Add ham, bell pepper and onion; cook and stir 2 to 4 minutes or until veggies are crisp-tender. Pour egg mixture over ham mixture in skillet. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Remove from heat. Sprinkle with cheese. Cover; let stand 1 minute or until cheese is melted. NOTE: This is a fun recipe because you can vary it so easily. Try other chopped vegetables such as broccoli and red bell pepper in place of the onion and green pepper. Or substitute a different cheese such as Swiss or colby-Montered Jack.
In a double boiler or heavy saucepan, melt the butter in the cream, heating until just warm to the touch. Stir in sugar and salt until dissolved. Mix in cocoa powder until well blended. Heat mixture over low heat, stirring continuously until shiny and smooth and hot, but not bubbling. For sauce, serve hot or warm. For frosting, refrigerate until thick enough to spread. May be reheated.
Toss the chicken with the marinade and set aside. Spread cream cheese on the tortilla and place 2 leaves of lettuce on top. Transfer marinated chicken onto the lettuce, add red onions and chutney, then top with final lettuce leaf. Roll up tortilla tightly and cut in half diagonally.
Combine all ingredients and beat until stiff. Cover and refrigerate for 30 minutes. Serve.
mix all ingredients. marinade sea bass overnite in fridge. preheat oven to 400. set fish on counter and bring to room temp before cooking. remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time). If you want the top to brown, put it in the broiler for just a couple minutes.
Mix the Salad ingredients together. Serve as any of the options discribed in the description. Enjoy!
Bring a large pan of salted water to a boil. Break the cauliflower into small florets and cook in the boiling water for 3 minutes. Remove from the heat, drain well, and transfer to a large, shallow, ovenproof dish. Melt the butter in a small skillet over medium heat. Add the sliced mushrooms, stir to coat, and cook gently for 3 minutes. Remove from the heat and add to the cauliflower. Season with salt and pepper. Combine the bread crumbs, cheese, and herbs in a small mixing bowl, then sprinkle the crumbs over the vegetables. Dice the butter for the topping and dot it over the crumbs. Place the dish in a preheated oven, 450 degrees F, and bake for 15 minutes, or until the crumbs are golden brown and crisp (watch carefully to prevent burning). Serve from the dish.
Heat oven to 350°F. Lightly spray 12 small muffin cups. Melt 1 tablespoon butter and lightly brush each wonton pastry before putting into muffin cups. In a nonstick skillet saute green onions in 1 tablespoon of butter. Melt cheese and mayonnaise in pan. Add seasonings and lemon juice. Add crab to warm only. Scoop into wonton cups. Bake for 12-15 minutes until wontons are golden brown.
In a large mixing bowl, cream the shortening or margarine with 1 cup of sugar. Beat in egg. Blend in banana and remaining ingredients: mix well. Drop by teaspoonfuls, 2" apart on lightly greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray or lightly coat with oil. Poke each slice of tofu with a fork 3-4 times to let the flavors seep inches Drizzle the olive oil and aminos on a plate. Use a microplane to grate the garlic into the mix (or mince the garlic as finely as you can). Dredge each tofu slice and lay them out on the plate. Sprinkle one tablespoon of lemon pepper over the tofu and rub it inches Flip and repeat. Place the tofu in a single layer on the baking sheet. Bake for 20 minutes on one side, flip and bake another 10 minutes. Yum!
Leeks must be cleaned thoroughly as soil gets embedded in the plant. For each leek, trim the root and cut off the dark-green top. Then slit the leek lengthwise, without cutting all the way through. Open it like a book and hold it root end up under cold water, riffling through the layers until it is completely clean. Combine the leeks, potatoes, milk and 2 cups of water in a 4-quart pot. Bring to a simmer over medium-high heat. Add 1 1/2 teaspoon Kosher salt, reduce the heat to medium-low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove soup from heat, stir in the cream, and let cool briefly. Puree the soup, preferably using a regular blender and working in batches, filling it only halfway each time. Strain the pureed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming) and then refrigerate until thoroughly chilled. Before serving, thin the soup with water, if necessary. It should be the consistency of heavy cream. Season to taste with Kosher salt. Serve cold in chilled bowls, garnished with the chives.
Preheat oven to 375 degrees F (190 degrees C). In a medium sized bowl, stir together flour, baking soda, baking powder, cinnamon and ginger. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, vanilla and almond extracts. Gradually blend in flour mixture, then fold in pecans and roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. For icing: Whisk all ingredients in a medium sized bowl until smooth. Add coloring, if desired. If icing is too thick, add more corn syrup. Spread onto cooled cookies with the back of a spoon or a clean fingertip rather than a paintbrush to avoid loose bristles coming off onto your cookies! Let dry several hours, or until hardened.
Preheat oven to 350 degrees. In a large mixing bowl mix the flour, shortening, and salt together. Work in shortening with a fork until it looks like meal. Add in just enough buttermilk to make a nice stiff dough. If it looks too sticky, add just a little more flour, but do not overwork the dough. Touch it as little as possible. Roll out onto a floured board 1/2 inch thick. Cut out biscuits with a floured coffee cup or biscuit cutter. Place onto an ungreased baking sheet. Bake until golden brown. Remove from the oven and top each with a pat of butter.
In a large bowl, cream together the margarine and the sugars. Add the next 5 ingredients; stir to mix well. Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined. Fill greased or paper line muffin cups two-thirds full with batter. For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal. Sprinkle evenly over each cupcake batter. Bake at 375 degrees for 20-25 minutes or until tests done. Cool in pan for 5 minutes, then remove to a wire rack.
Combine the yogurt, pears, banana and honey in a blender. Pulse until smooth and blended. Add ice cubes one at a time and process until smooth. Slice kiwifruit into halves and spoon fruit into the blender with the rest of the smoothie. Pulse until just blended.
In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes. In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin. With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.
In a small bowl, beat the egg with a whisk until creamy. Push the cottage cheese through a wire strainer into the egg in the bowl. Mix well. Add the oil and flour. Mix well. Lightly oil a skillet and place over low heat. When the skillet is hot, spoon the batter into the skillet making four pancakes. Flatten slightly with the back of a spoon. Cook 2-minutes on each side, or until lightly browned. Serve with applesauce, apple butter or your favorite whole fruit jam.
Place corn puffs in a large roasting pan. Cook together butter, brown sugar, corn syrup for two minutes, stirring constantly. Add baking soda to the mix. This will cause the mixture to foam so make sure you use a 2 quart saucepan. Pour caramel mixture over corn puffs and stir until mixed. Place in a 250 degree oven for 45 minutes. Stir at least every 10-15 minutes. Remove from oven and pour on wax paper and break apart. Enjoy!
Set slow cooker to high. Preheat 6 cups of water to boiling and add to slow cooker with cover. While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the heated water in the slow cooker. Wash and peel the onions and carrots. Dice and place in crockpot. Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables in the crockpot. Add all the seasonings and the lemon juice to the slow cooker and mix well. Cover and leave on high setting. Stir occasionally, checking to see if more hot broth/water is needed for desired consistency. Let cook for 6 and 1/2 hours or until its at desired thickness. Serve!
Cut asparagus into 1-inch pieces. Put 1 tablespoons water in a microwave safe bowl, add asparagus, cover, and microwave on high for 3 minutes. Meanwhile, cook pasta til al dente, about 10 minutes. Divide cherry tomatoes in half and add to bowl; mince garlic. Toss with olive oil. Chill for at least two hours; crumble goat cheese and toss with salad.
Begin by heating cooking oil in a large pot until water pops when sprinkled into it. Add chopped peppers and crushed red pepper and cook 2-4 minutes until peppers are slightly tender. Whisk in flour, adding slowly to insure prevention of lumps. Mixture should be very very thick at this point. Slowly add chicken stock, whisking continuously to prevent lumps, until mixture is about the consistency of gravy, you may have some stock left over (I often use the remainder to replace the water when cooking the rice). Add the heavy cream, sour cream, and cheeses and stir until smooth. Allow to simmer 15-20 minutes while preparing the rice and crepes. Saute the chicken with a bit of salt and pepper. Once the rice and crepes are prepared, and the sauce has had time to simmer, season to taste with salt (makes a BIG difference in the level of spiciness of the peppers). Serve by laying a bed of rice down the center of a crepe and sprinkling some chicken over the top, then roll up the crepe and drench in the sauce.
Place all ingredients in heavy bottom sauce pot and mix together. Heat to a simmer and simmer 20-30 minutes.Stirring occasionally. Refrigerate until ready to use. Keeps well in the refrigerator.
Slice strawberries and let sit. Mix Cool Whip and yogurt together. Fold in strawberries and pour into pie crusts. Chill at least one hour to set.
preheat oven 350. in a med bowl add cake mix, whipped egg, and Cool Whip mix together until well blended. take a tablespoon of batter and roll into a ball in powdered sugar. place on parchment paper lined cookie sheet. bake for 8 to 10 min.
In a skillet, brown steak in oil; transfer to a slow cooker. In the same skillet, saute onion for 1 minute, gradually adding water while stirring to loosen browned bits from the skillet. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook in a crockpot on low for 7-8 hours OR until meat is tender. Slice and serve with the onion and pan jukes from the bottom of crockpot.
Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin. Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted. Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk. Combine both the lemon mixture and butter mixture together. Sift together the flour, baking powder and nutmeg, add to the wet mixture. Add the semolina flour into the mixture. Fold egg whites evenly into the mixture. Spoon into cake tin and sprinkle with sesame seeds. Bake for 25-39 minutes, till golden brown. Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm. Cool in the tin, then cut into fingers to serve.
Sift the chick pea flor in to a medium bowl, add salt & baking soda & mix well. Add 1/3 cup water to make a smooth batter of medium consistency. If too thin, add more flour; f too thin, mix in some more water. Heat deep frying oil to 175 - 185°C.
Run all the ingredients through a juicer. Pour into 1 or 2 glasses. Serve and enjoy.
Scrub cucumbers under cold water. Pack whole tightly in jar. In a seperate bowl, mix water, garlic, pickling salt, and pickling spice. Stir well and pour over cucumbers. Add additional warm water, if needed, to fill the jar. Cover and refrigerate 4-5 days for maximum flavor.
Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in the sour cream, process cheese, Parmesan cheese, salt, mustard and pepper until cheese is melted and smooth. Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt. baking dish. Add cream sauce and mix well. Bake, uncovered, at 350 for 35-40 minutes or until golden brown and bubbly.
Measure the sago and hot water into a 6-8 cup capacity microwave safe bowl or casserole dish. Peel the rind from lemon using a potato peeler or very sharp knife and add to the bowl. Take care not to include any of the pith (white part) with the peel. Microwave uncovered on high for 5-6 minutes until the sago is thick and nearly clear. Lift out all of the peel except for one strip. Add in the lemon juice (about 2-4 tablespoons) and the golden syrup. Stir to mix, then taste and add more golden syrup if necessary. Cover and leave to stand. Reheat before serving to the temperature at which you like lemon sago best. Serve with dollops of whipped cream.
PREHEAT oven to 425 degrees. Cook chicken in nonstick skillet until done and juices evapotate, stirring often. Add soup and water and heat through. Spoon about 1/3 cup chicken on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 cookie sheets. Bake 5 minutes or until hot. Cut into wedges and serve with salsa.
Combine ingriedients in a blender and blend until smooth, topping with Extra whipped cream and Maraschino Cherries. I use The peach Syrup from Williams-Sonoma.
Mix everything including the 1/4 lb butter in a microwaveable dish Heat in the microwave cook for 5 minutes. Stir it and cook again for 5 minutes. Pour the mixture in the plate. Cut into squares. Ready to serve.
Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes. Crack the egg into a medium nonreactive bowl. Using an electic mixer at low speed, beat the egg. SLOWLY beat in the oil. This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete. Beat in the vinegar, salt, poultry seasoning and pepper. Use half as a marinade. Cover and refrigerate the rest to use as a baste while grilling. Be careful to discard the marinade after removing the chicken, don't use this portion as the basting sauce! Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.
Preheat oven to 350 degrees. Cut tomatoes in half lengthwise. Squeeze or scoop out some pulp and seeds with a spoon. Turn upside down on paper towels to drain. Place tomatoes cut side up in oven safe dish, and season with salt and pepper. In a bowl, combine bread crumbs, parmesan, thyme, garlic and olive oil. Season with pepper. Spoon crumb mixture over each tomato half and bake 10 minutes.
Drain pears, reserving 3/4 cup of the syrup; coarsely chop pears and set aside. Dissolve jello in boiling water; add pear syrup and lime juice; measure 1 1/4 cups into an 8X4 loaf pan or a 4 cup gelatin mold- chill until set but not firm- about one hour. Meanwhile, slowly (to prevent lumps) blend remaining gelatin into the softened cream cheese; beat until smooth then blend in spices and chopped pears. Pour over set gelatin in refrigerator and let finish firming up in fridge, about four hours. Note- This can be made with pears in syrup; doing that makes it sweeter and more of a dessert dish which is how we prefer it here at my house.
Combine the sour cream, buttermilk, garlic, onion, lime juice, and cayenne. Add salt and pepper to taste. Mix well. May be prepared 1 day ahead and refrigerated.