HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place vinegar, water, sugar, and salt in saucepan; heat over medium heat, stirring until sugar and salt dissolve. Bring to a boil and remove from heat. Allow to cool. Pour over cucumber, and sprinkle cayenne pepper on top. Serve.
Stir all of the ingredients together in a medium bowl until well combined. Transfer the mixture to a covered freezer container and freeze until firm. Serve in hollowed-out lemons, if desired, with a drizzle of Herbal Syrup recipe #171999, fresh berries, or a splash of Limoncello.
Preheat over to 350°F Lightly grease a 9x9 inch baking pan. In a large bowl, beat margarine until well creamed. Add egg and vanilla and beat until well combined. Stir in yogurt. Sift together flour, nutmeg, cinnamon, cloves and baking soda. Fold into yogurt mixture. Add raisins and mix until just combined. Spoon mixture into prepared pan. Bake 35-45 minutes or until tester inserted in center of cake comes out clean. Cool 5 minutes on rack.
Fry the onion in oil and set aside. Pour kasha into a hot pan and toast for about one minute while stirring. Add beaten egg to kasha and continue stirring and seperating grains (don't worry if a few lumps appear, they will break up afterwards anyway) Lower fire to medium and add half the chicken stock- it will cook down quickly so keep an eye on it Once most of that liquid is gone, reduce the fire to low and add onions and remaining liquid. Cover pan and allow it to cook for about 1/2 an hour. Once the liquid is cooked out, add the cooked pasta and serve hot.
Soak taro cubes in a bowl of ice water for 15 minutes (necessary to get the starch out). Drain the taro and pat dry. Heat 2 inches of the oil in a wok over high heat until it is very hot. Add about 10 taro cubes to the oil and fry for 2-3 minutes or until golden brown. Remove the cubes with a strainer and place on paper towels to drain. Fry the remaining taro cubes in this way. Discard the oil from the wok and put in the sugar, sesame oil, and shortening. Stir the sugar continuously for about 2 minutes or until the sugar caramelizes and turns a light brown then remove the wok from the heat. Use chopsticks to dip each fried taro cube in the caramelized sugar. Place the coated taro cubes on a plate and serve with a small bowl of ice water. Before eating, instruct your guests to use their chopsticks to dunk the taro in the ice water so that the sugar hardens and cools before eating.
Mix breadcrumbs and cheese, finely chopped onion and seasoning. Beat together 1 egg and 1 egg yolk and use to bind mixture. Make into 12 even sized sausage shapes and roll in flour. Coat in beaten egg white and flour. Fry in hot fat or oil. Serve with red peppers and a fresh green salad.
Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut each slice of prosciutto into 3 long strips. Roll up the strips of rockmelon and arrange on plates and then roll up the strips of prociutto and place on the rockmelon. Drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve. BALSAMIC GLAZE (reduced balsamic vinegar), if you cannot buy you can make it by putting 80ml (1/3 cup) balsamic vinegar in a small non-stick frypan and bring to a simmere over high heat and then reduce heat to medium-high and simmer for 3-5 minutes or until vinegar reduces and thickens and this will make 1 tablespoon of glaze and if it is too thick, jusst add a little more vinegar.
Preheat oven to 375 degrees with rack in the middle. Cook onion and garlic in oil with 1/4 tsp salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat. Season shrimp with 1/8 tsp salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.
Let cream cheese come to room temperature. Mix all ingredients in a bowl with a hand mixer. For a stronger flavor you can add 1 more tbsp of the seasoning. Use immediately or refrigerate, for a softer spread let it sit out about a half an hour before serving. Serve with crackers or veggies. For a presentation effect, refrigerate for an hour and then form in a ball and roll in parsley or chopped nuts and serve.
Preheat oven to 350 degrees. Spray small 2-cup capacity oval baker with vegetable spray. In bowl, combine eggs, milk, bread, green onion, cheese and ham; mix well. Pour egg mixture into baker. Bake 20-25 minutes or until egg mixture is set.
Combine the oil, basil, oregano and garlic in a large bowl. Toss in the sliced vegetables. Marinate for 5 minutes. Place on a hot grill and cook until just soft. Allow to cool slightly. Arrange the Romaine on large plates. Divide the vegetables on the plates. Top with your favorite vinaigrette.
Mix ALL ingredients and let stand for 15 minutes. In the meantime, heat about an inch of oil in a heavy frying pan, make sure it is very hot so that the dough will sizzle once it hits the water. You can test it by taking a tiny bit of dough and throw it in the pan, it should brown quickly. Take s spoonfull of the dough and drop it in the hot oil. They will cook for a couple minutes Once the dough turns itself over in the oil and all sides are a nice golden brown they are done. Place them on a paper towel to soak the oil up. Coat them with powdered sugar. You can sprinkle it or toss them in a ziploc bag with powdered sugar. It just depends how much sugar you like.
In a large bowl, mix together the pork, parsley, sage and leek. Season with salt and freshly ground pepper. Using your hands, shape the mixture into large, even-sized meatballs. Heat a little vegetable oil in a heavy-based frying pan. Add the faggots and let them cook without stirring until they develop a crust. Turn once browned on one side. Remove the faggots from the pan and reserve them. Add the onion to the pan and fry for 2-3 minutes. Chuck in the garlic and fry, stirring, for a further 2 minutes. Pour in the red wine, bring to the boil and cook briskly until reduced by half. Sprinkle the gravy granules into the pan and cover in hot water, mixing well. Bring to the boil, then return the faggots to the pan. Cover the pan and cook the faggots for 10 minutes until cooked through. Serve the faggots with smooth mashed potato.
Whisk together the mustard, salt, white pepper and red wine vinegar. Slowly whisk in olive oil. Adjust the acidity with the lemon juice and add a pinch of cayenne pepper. Place watercress in larger bowl, and drizzle Vinaigrette and lightly toss to cover all areas.
Wash the lemon and limes and shred them finely. Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth. Put the jars into a large kettle with water to about one inch above the rims. Turn on the heat about 25 minutes before the jars will be needed. They should boil 10 minutes to be sterilized. Put the lemon and lime shreds in a large, broad pot with the water, and the seeds, and boil for ten minutes. Wash, hull and slice the strawberries. Add the sugar and strawberries to the pot. Continue boiling until it is thick and looks inclined to set, about 30 minutes longer. Stir regularly. Fish out the seeds, draining them well. I open the tea ball and press with the back of a spoon. Spoon the marmalade in sterilized jars and seal them according to the manufacturer's instruction. (Generally, boil lids for 5 minutes.) Process in boiling water for 5 minutes.
Add the soup mix and milk to a large saucepan; bring mixture to a boil, stirring frequently. Add in the spinach, nutmeg, and pepper; bring to a boil again, stirring frequently. Take saucepan from burner and serve spinach immediately.
Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil. Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes. Drain, but reserve 1/3 cup of the cooking liquid. Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender. Add garlic; blend until the garlic is finely dispersed throughout the liquid. Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture. Heat the olive oil in the bottom of a sauce pan. Add the chopped onion and saute a couple of minutes. Add the sauce from the blender. Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes. Taste, and add salt if necessary.
Place potatoes in a casserole dish mix butter and herbs. With a spoon dollop seasoned butter over potatoes. Cover with foil and bake 45 minutes on 400 degrees.
Place rice in a pot with sufficient water to cover. Wash rice in the cold water in the pot by rubbing it between your hands and then drain using a strainer. Add more water to pot and repeat process for a total of 3x. Drain well after washing. Add 15 ounces water to the rice and allow it to rest for 1 hour before cooking. It is best to use that so-called "old rice" - rice that has been lying about in sacks for extended periods, for it will absorb water better and will cook easier. (It is often suggested that a ratio of 2 cups of rice to 2 cups of water be used. This is unsatisfactory because it will be too soft.). Begin cooking the rice, uncovered, over high heat, by bringing the water to a boil. Stir the rice with the wooden spoon or chopsticks and cook about 4 minutes or until the water is absorbed, or evaporates. Even after the water is gone, the rice will continue to be quite hard. Cover the pot and cook over very low heat for about 8 minutes more, stirring the rice from time to time. Turn off the heat and loosen the rice with the wooden spoon or chopsticks. This will help it retain its fluffiness. Cover tightly until ready to serve. Just before serving, stir and loosen the rice once again. Well-cooked rice will have absorbed the water but will not be lumpy, nor will the kernels stick together. They will be firm and separate. The rice may be kept hot in a warm oven for an hour without drying out. Note: The older the rice the higher the yield.
In a large pitcher, combine the lime juice and sugar and stir briskly until the sugar is dissolved. Add the rum, orange liqueur and grenadine and chill the rum mixture for about 1 hour. Just before serving, add the sparkling wine and pineapple chunks and serve in punch glasses.
Rinse 1 1/2 to 2 cups bean mixture, cover with fresh water and soak overnight. Drain, place beans in large kettle with 2 quarts of water. Add remaining ingredients. Cook all day, until beans are tender.
Place the steaks between sheets of plastic wrap. Pound with the flat side of a mallet until they are of an even thickness (about 1/4" or so). Sprinkle with salt and pepper. Place some crabmeat on one end of each steak and then sprinkle with lemon juice. Roll the steaks up to encase the filling. Roll the steaks in cornstarch, coating heavily. Heat the butter in a saucepan and, over medium heat, saute the steaks for 15-20 minutes or until cooked through, turning them to brown evenly. Remove the steaks from pan and keep them warm. Add the scallions and green peppers to pan, and saute for 1 minute, stirring constantly. Stir in the flour and add the wine. Heat to boiling, stirring up the browning. Add the cream and boil, stirring, until the sauce is thickened and smooth. Add the steaks to the pan and simmer for 5 minutes longer. Serve garnished with chopped parsley.
Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes Reduce heat to medium-high. Add whipping cream and simmer until reduced by about 1/3- 2 or minutes. Add Dijon mustard and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
Add icing sugar to a mixer bowl. Add cream cheese and butter and beat. Pour in cider vinegar and beat again to make a smooth icing Ice whatever you want to ice this icing with.
Beat egg and sugar in small bowl until thick and creamy, stir in blended cornflour and milk. Pour mixture into pan, stir over heat until mixture boils and thickens. Remove from heat, add chocolate, stir until chocolate is melted. Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir until dissolved. Add to chocolate mixture, mix well, cool to room temperature, stir in rum. Beat cream until soft peaks form, fold into chocolate mixture. Pour into pastry shell, refrigerate several hours until firm.
Mix dry ingredients together in medium bowl. Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute. (it's a 1T to 1c ratio). Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy. Lightly coat skillet with oil. Heat to medium low. Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter. Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes. Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched. Serve warm with maple syrup and butter.
Peel the potatoes. Mash finely. Add greenpeas and beetroot. Dip the bread slices in water for a few seconds. Remove. Press softly to drain water. Mix with the potato mixture. Add all the spices and salt. Add onion, coriander leaves and lime juice; mix. Make small sized balls of this mixture. Press them and give them an oval shape. Roll the cutlets in breadcrumbs. Shallow fry in hot oil. Meanwhile, prepare the chutney by grinding all the ingredients together in a grinder/blender. Serve cutlets with green chutney and tomato ketchup.
Prepare baking dish by spraying with no-stick spray. Lay chicken breasts in baking pan. Place 2 slices of swiss cheese on each chicken breast. Mix together water and soup. Spoon over chicken. Sprinkle stuffing mix over chicken and soup. Drizzle with melted butter. Bake at 350 degrees for 45 minutes.
In a blazer pan of a chafing dish combine cinnamon, cloves, sugar cubes, orange and lemon peels. In a small pan heat brandy till nearly boiling. Remove from heat and ignite. Pour over the mixture in blazer pan. Place the blazer pan over chafing dish burner and spoon the brandy over sugar until the cubes melt. Stir in coffee . Pour into mugs and enjoy.
preheat oven to 375*. when making pie shell, measure chopped pecans in with flour and salt in bowl. blend egg, pumpkin and condensed milk and pour mixture into pie shell. to prepare streusel topping: mix all ingredients with a fork till crumbly. sprinkle streusel on pie and bake for 50-55 minutes.or until knife inserted in center comes out clean. cool.chill. this is really good, especially for people who do not like pumpkin pie.
Peel and slice parsnips. Cook in a covered pan in a small amount of boiling salted water till tender, 15-20 minutes; drain well. In large saucepan blend brown sugar, cornstarch, and 3/4 teaspoon salt; stir in undrained pineapple, orange peel, and orange juice. Cook and stir till thickened and bubbly. Add butter; stir till melted. Add parsnips to sauce. Cover and simmer 5 minutes.
Melt butter in a 2 qt saucepan. Add and saute apples over med heat for 5 minutes. Stir in fruit, nuts, salt, and cinnamon. Add water and cook on high until mixture boils. Add sugar and reduce heat to med-low. Simmer for 10.
Cook rotini per pkg, adding broccoli in the last 4 minutes cooking time; Drain, rinse in cold water, drain again. In a bowl, combine the yogurt, wheat germ, vinegar, mustard and pepper; mixing well. To this mixture, add the rotini/broccoli, chicken, tomato and onion; toss to coat well. Cover and chill 2 hours; toss again before serving. Variation: Swap out the rotini for your favorite small pasta such as macaroni or penne rigati. NOTE: prep time covers pasta cooking and veggie chopping; cook time covers assembly and chilling time.
Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If it seems to be starting to burn, reduce heat to medium-low and add 1 tablespoons water, stirring well. Transfer onions to a small bowl and chill until cold, about 1 hour. Reserve a heaping tablespoon of the caramelized onions for a garnish. In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined. Transfer to a serving dish, top with reserved onions, and chill at least 1 more hour. It can be made ahead for up to two days and kept chilled.
Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. Turn squash cut side up. Fill centers with brown sugar, butter and honey; sprinkle with salt and pepper. Cover and microwave on high for 2-3 minutes or until heathed through.
Preheat oven to 350°F Grease bottom only of 13x9 pan. Prepare cake batter by beating cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes. Stir in the raspberry jello powder. Pour into prepared pan (13x9). Bake aproximately 30 minutes or until golden brown (follow baking time on cake box). Remove cake from oven and immediately poke holes all over the cake with a fork and then pour the condensed milk all over the top;. spread raspberry preserves over that and let the cake cool completely. (optional: add 1 Tbls Chambord raspberry liquer to preserves). Top with Cool Whip and then sprinkle with coconut.
Spread the coconut on a non-stick baking sheet and bake at 350 degrees until browned. Don't let it burn. Let coconut cool for at least 5 minutes. Meanwhile, place two small scoops of ice cream in each dessert bowl. Top each serving with 1 tbsp of Amaretto (you can substitute Kahlua). Sprinkle with toasted coconut and serve immediately.
Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes. Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again. When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.
Preheat oven to 350°F Season the eggplant lightly with salt and pepper and dust it with a bit of flour. Place it on a flat baking sheet and bake until browned, about 15 minute (You will need to do this in batches). (Have a wide bowl filled with ice water ready and set aside). In a large pot of boiling salted water, blanch the zucchini, squash and potatoes 2-3 minutes until slightly tender. Remove them with a slotted spoon and place immidiately into the ice water. then place on a rack to dry. ASSEMBLY: Grease a 9x13 baking pan and sprinkle with breadcrumbs. Carefully layer the bottom first with the eggplant evenly across filling all the gaps. Sprinkle lightly with the feta and parmesan cheeses, then a few sliced red peppers. Season with salt, black peper, and italian seasoning. Add the potato slices in an opposite order, then layer squash and zucchini in same fashion. re-seasoning in between layers and finish with final layer of eggplant. Set aside. BECHAMEL: In a small bowl beat eggs and hot sauce and set aside. Melt the butter in a saucepan. Whisk in flour, salt, and pepper, and cook about 1 minute or until it binds, stirring constantly. Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly. Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend. Spread the bechamel over the top of the vegetables. Bake for 40-45 minutes, until bechamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.
I use a Dutch Oven for this dish. Heat oil over medium heat and saute onions, garlic, celery, carrots, bell pepper and meat for a few minutes. Add chicken broth, hot sauce, thyme, salt and pepper. Simmer for 30 minute. Add drained black eyed peas and simmer just a few minutes more. Taste and adjust seasoning to your liking. Serve over cornbread or rice. Enjoy!
In large plastic bag, combine the marinade ingredients. Add the chicken wings to the bag, give it a bit of a shake, then allow the wings to marinate at least one hour in refrigerator. Drain the wings, and place in one layer on a well-greased baking pan. Bake on the middle shelf of a 400 F oven for about 40 minutes, or until cooked. Mix the sauce ingredients together until thoroughly blended. Arrange wings on a warm serving platter. Pour sauce over wings to completely cover. Garnish with finely chopped green onion.
For a smoother, mousse like texture, blend the ricotta cheese a couple minutes in the blender. Fold in the fruit and jam. If you plan to serve it all right away, fold in the whipped cream. Let it set 20 minutes in the fridge. If you only plan to use a portion now and the rest hours later, save out the whipped cream. Let the ricotta fruit mixture rest to let the flavors "marry". Spoon out whatever portions you pneed and add the whipped cream. Obviously you could use full fat or non fat for the cheese and whipped cream.
1. Combine toasted almonds, peanuts, rice cereal and flaxseed in a large bowl and set aside. 2. Combine honey, brown rice syrup, 1/4 teaspoon salt and vanilla in a saucepan over medium-high heat, stirring frequently, until mixture reaches 260°F on a candy thermometer (hard ball stage). 3. Immediately pour this syrup over combined nuts and stir until evenly coated. 4.Quickly transfer mixture to a greased 9"x13" baking sheet and spread evenly. 5. Sprinkle with remaining sea salt. 6. Cool for twenty minutes. 7. Cut into twenty bars. 8. Combine chocolate and oil and microwave until melted (approx. 1 minute). 9. Use fork to drizzle chocolate over bars. 10. Let cool until chocolate hardens. 11. Wrap bars individually in parchment paper and store in an airtight container for up to 1 week. Try adding dried fruit or different nut varieties to these recipes to mimic your favorite KIND Bar flavors or get creative and come up with your own combinations!
Beat the cream cheese with a wooden spoon until smooth. Gradually blend in icing sugar, vanilla wafer crumbs, and salt. Make sure that the cherries are well drained, and pat them dry with some paper towel. Stir in the cherries. Cover and refrigerate for one hour. Shape into 1 inch balls and roll in vanilla wafer crumbs. Keep the snowballs refrigerated.
Day before soak beans in cold water. On D-day change the water and cook beans until almost done. Finely slice garlic and bacon and put it in a pot. Melt lard and fry flour until brownish together with garlic and bacon. Add paprika and cold water to make creamy mixture. Wash barley and add into the pot together with drained beans. Add bay leaf, season with salt and pepper and cook for 30 more minutes or until beans and buckwheat are soft. This meal must be almost like thick soup and not too hot.