HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl whisk together milk and pudding mix for 2 minutes. Set aside. Cut pound cake into small cubes. Cut the apples in the filling into small pieces. Place 1/2 of cake cubes in bottom of trifle dish, or large glass bowl. Pour 1/4 cup caramel topping over cake. Sprinkle with 1/4 cup toffee bits (or pecans). Spread 1/2 of pudding mixture on top, making sides of trifle dish look pretty! Spoon 1/2 of apple pie filling on top of pudding. Spread half of whipped topping on top of apples. Repeat layers: cake, caramel topping, toffee bits, pudding, apple pie filling, whipped topping. Drizzle with additional caramel topping and toffee bits. Refrigerate until ready to serve.
Boil water, pour over tea bags, and steep for 5 minutes. Add other ingredients plus enough water to make 1 gallon. Stir and serve.
Use Madra Curry Paste (Recipe #95907) or I would highly recommend -- Patak's Madras Curry Paste Concentrate, (www.pataks.co.uk). Chop Vidalia onions and place oil and onions in a saute pan, saute onions until soft. In a separate pan add margarine or butter and chicken. Cook over medium heat until chicken is cooked throughout. Drain margarine or butter from pan and remove chicken. Dice chicken into 1/2 to 3/4 inch squares. Place chicken squares and chopped onion into a small stock or Dutch oven. Add tomatoes, madras curry paste and water, bring to a boil. Lower heat, cover and simmer for 1/2 hour. Cook Jasmine rice per instructions on package. Serve Chicken Madras over cooked Jasmine rice. NOTE: For spicier Chicken Madras, add additional Madras Curry Paste Concentrate to taste.
Fill a cocktail shaker with ice. Add the rum, lime juice, and simple syrup. Shake well and strain into 2 tall glasses filled with crushed ice. Fill the rest of the way with club soda and garnish with lime wedges.
In a large resealable bag place the crushed cracker crumbs with the next 7 dry ingredients; mix well to combine. Place the egg in a shallow dish. Heat oil in a heavy skillet over medium-high heat, using enough oil to generously cover the bottom of the skillet. Dredge the chicken breasts one at a time into the egg allowing any excess egg to drip off. Place the breast (one at a time) into the bag and shake to coat with the crumb mixture. Place the coated breasts onto a plate. Reduce the heat to medium. Cook the breasts in the skillet for 12-15 minutes turning frequently until golden brown and cooked through.
Preheat oven to 400°. Unfold pie crust onto lightly floured surface. Cut (4) 4 1/2" circles from each crust. Cut the scraps into strips or small uneven shapes. Place 1 pastry round in the center of a muffin tin and gently press the round down to fit the pan (dough will stick up around the edges). Repeat with remaining 7 round circles. Coarsely chop peaches and place them in a medium saucepan (with 2 tablespoons of water if they are frozen) or on their own if they are fresh. Bring to a boil over medium heat, stirring often, then simmer on low for about 5 to 7 minutes, then drain. Combine 1/2 cup sugar with the flour and cinnamon in a small bowl and stir into peaches. Spoon 1/4 cup peach mixture into each pastry lined cup and place 3 to 4 strips of dough over the top of each. Press the edges of the dough inward toward the fruit. Place cold bits of butter evenly on top of the pastry strips and sprinkle with the remaining 1 tablespoon sugar. Bake for 16 to 18 minutes or until crust is golden and filling is bubbly. Remove from oven and let pan cool on a wire rack for 5 minutes. Run a knife around edges of each cobbler and lift them up from the bottoms with your knife. Serve warm with vanilla ice cream.
~mince onion and garlic and add to bowl. ~cut a strip of lemon or lime zest, mince and add to bowl. ~add salt, pepper, rosemary, garlic powder and olive oil to bowl, mix all together. ~place steaks in Ziploc bag, flat. ~rub 1/2 contents of bowl over steaks, flip bag over, and rub other 1/2 over the other side of steaks. ~slice lemon or lime center-wise, and place a few rings on top of steaks, only on one side (unless you like slightly more sour steaks). ~pour soya sauce over steaks, flip bag and pour some on other side. ~add Teriyaki and Worcestershire sauce, and bourbon or whiskey last. ~close bag almost all the way, and then squeeze out trapped air - careful to not let marinade out. ~place in fridge, flat, for overnight or even 1-3 days for maximum tenderness, and ever so often squish bag and flip it over.
PRE-PREPARATIONS: Preheat your oven to 350'F. Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick. You can use a tub pan. If you do, bake this for one hour. You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes. If you use 2 round 8" cake pans bake for 30-35 minutes. Not all ovens are the same so cooking times may vary slightly. After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean. NOW FOR THE CAKE: Mix the dry ingredients in a bowl. Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth. Put the batter into your prepared pan(s) and bake according to the above directions: FOR THE CREAM CHEESE ICING: In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture. Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing. Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you. Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour. Cut yourself a big slice and enjoy with your favourite beverage. Bon Appetit!
Brown salami, onion and green bell pepper in butter. Add noodles and pan-fry to a golden color. Add salt and chicken broth; cover and simmer about 15 minutes or until noodles are al dente.
In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil. Add the lentils and water and bring to a boil. Boil for 15 minutes. Add the pepper and cook for another 5 minutes. Blend the soup well. If needed add more water to the soup to thin it.
Bring about an inch of water to boil in a saute pan. Add vinegar. Turn down to a simmer. Carefully break eggs into a small bowl and slide into the pan. The vinegar will help the whites come together. Simmer for 3 minutes using a spoon to pot water over top of eggs. Take 2 thick slices of tomato and put on plate. Salt and pepper to taste. Slice ham in half and put on top of tomato slices. Add a handful of fresh baby spinach to the top of the ham. When eggs are ready take out of the pan with a slotted spoon and place on top of spinach. Salt and pepper again to taste and enjoy!
Preheat oven to 375°; grease a 12-cup muffin pan. In a big bowl, whisk together the flour, baking powder, salt, and baking soda. In another bowl, whisk together brown sugar and eggs until blended; whisk in buttermilk, butter, lemon zest, 1 T lemon juice, and vanilla until well blended. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in blackberries. Divide batter evenly among prepared muffin cups. Bake for 25-28 minutes or until tops are golden and pick comes out clean. Let cool in a pan on a wire rack for 5 minutes, then transfer to the rack to cool while you prepare the glaze. In a small saucepan, heat the remaining lemon juice and sugar over low heat, stirring occasionally, until sugar is dissolved. Brush warm muffin tops with lemon syrup. Let cool for at least 5 minutes before serving or let completely cool.
HEAT olive oil in a small sauce pot; add garlic and saute for one minute (do not brown). Add bell peppers and saute until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil. BRING to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat. SERVE over your favorite pasta. GARNISH with chopped basil, if desired.
Preheat oven to 375°F. In a large mixing bowl, combine the ground beef, eggs, drained pineapple, bread crumbs, salt, and pepper. Add half of the mixture to a 9 x 5-inch loaf pan, and the other half divided into 12 muffin tins. (Or put the other half into another 9 x 5-inch loaf pan.). Bake in the preheated oven for 1 hour. Meanwhile, whisk together 1/2 cup of the reserved pineapple juice with the ketchup and brown sugar. After 1 hour of cooking, pour the sauce over the top of the meatloaf and mini-loaves and bake for another 10-15 minutes. Prepare preferred side dishes. Serve Hawaiina Meatloaf with sides. TO FREEZE: Let come to room temperature, slice into meal size slices, and then place into plastic freezer baggies and place flat into the freezer. Reheat in the microwave when you wish to serve again.
You will need 2 Litres of good chicken stock or, in the absence of the home made nectar prepare the liquid using chicken stock cubes. Not having the proper stuff will give a less tastier dish. So please, please have a bash at making your own. It is so easy and quick and tastes so much better. Check out the recipe #71349 which works well or one of the others. If you haven't got your own carcass then ask one of your friends to give you theirs as most people just bin them. Your stock needs to be gently simmering before you start the rice. Melt butter in a large pan and add the onion (finely minced) and also the garlic (ideally minced also). Don't allow to brown or colour. Make sure the garlic/onion is minced very fine to avoid the 'if this has got onion in it I am not eating it!' comments. Have tried making without but it is needed for flavour. Add the rice. Note that for this recipe it called for long grain rice and not arborio. Please try the recipe as it is as it does work and quantities for liquid are correct. Immediately the rice has been stirred well add almost all the stock. Most recipes will call for adding the stock bit by bit but (from experience) I can tell you that the quantity of liquid will be correct and life is definitely too short to stand over a hot stove! Specially now online poker has been invented. So add about 3/4 of the stock and bring to simmer. You can't do this with arborio rice but the long grain rice makes the constant stirring and dribbling of hot stock unneccesary. Cover and cook until all liquid is absorbed and your rice is 'nearly there'. If you are timing this it should be about 15/20 minutes after the stock was added. Add approx 1lb of chicken left overs (cut into cubes), the zest and juice of two lemons, the peas and rest of the stock if you feel it is needed. Season well and give the cooking time an extra few minutes. This dish doesn't really need parmesan but a small amount of fresh parsley could be added. It is beautifully light and tasty. Not an 'elegant' dish but my children absolutely love it and the flavour is good considering the few ingredients. Freeze left-overs after adding a tiny bit more stock to leave it a bit 'soupy' to avoid it getting stodge when it cools. Enjoy! Preparation time excludes making home made stock.
Preheat oven to 375 degrees. Pit and slice peaches into 3/4-inch slices. Spray 8" x 8" baking dish with cooking spray. Arrange peach slices and blueberries in dish. Sprinkle sugar and lemon juice over the fruit. Mix the flour, cinnamon, and brown sugar in a bowl. Using two knives or a pastry blender, cut the butter into the flour and sugar mixture until it is crumbly. Sprinkle crumbs over the fruit. Bake for 45 minutes or longer until the fruit is soft and crumbs are browned. Serve warm or at room temperature.
----CRUST-----. Preheat oven to 350°. Combine flour, sugar, and egg. Cut in 1/2 cup margarine until crumbly. Stir in nuts. Reserve 2 cups of this crumb mixture. Press remainder firmly on bottom of greased 9x13 inch pan. Bake 15 minutes. -----FILLING----. Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and 1/4 cup margarine. Pour over prepared crust and spread evenly. Top with reserved crumb mixture. Bake 20 minutes, or until bubbly. Cool and cut into small bars. Store loosely covered at room temperature.
Combine ketchup, brown sugar, lemon juice, zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan. Whisk to mix. Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes. If not serving the sauce immediately, let cool to room temperature, transfer to air tight jars, and refrigerate until serving.
Put the tomatoes in a medium bowl. Add some very hot water to cover. Stir for a few minutes, then drain. (this softens the tomatoes and gets rid of some of the packing oil). In a food processor, combine the tomatoes, garlic, olive oil and seasonings. Puree until smooth. Refrigerate for up to 2 weeks.
Cake:. With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool. Icing:. Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.
Preheat oven to 350. Peel apples and chop into cubes; set aside. In a large bowl, mix flours, margarine/butter, and brown sugar. Spread half of mixture in a 9" round pan; pat flat. Add the baking soda and salt to the large bowl. In a small bowl, mix the vanilla, egg, and sour cream until just blended. Add this mixture to the large bowl and stir until incorporated. Add the chopped apples to the large bowl and stir until incorporated. Pour contents of large bowl into the 9" round pan. Bake 40-60 minutes, until inserted toothpick comes out clean and dry.
Cut onions long slices and caramelize onions in 1/4 cup of olive oil in low heat with 1 tsp salt. add 1/2 cup white vine. add lobster meat with all juices which comes in the cans (I used 2 cans off frozen and thawed lobster meat. in higher heat heat and mix all these above. once it boils, remove from heat and drain all juice to a bowl,to use it shortly. in a non stick pan melt 4 tbs butter, add 3 tbs flour, mix them continously. on low heat for few minutes, do not brown it. slowly with a whisk add the reserved in bowl, lobster+wine juice, to the flour mixture. once juice and flour is incorporated together, pour it into caramelized onion & lobster mixture. after it cools off, add the boursin cheese and store it in fridge for a day. to assemble: take 4 phyllo leaves, spray each one with little olive oil here & there. while stacking them on each other. with a sharp knife cut the stack to half from the middle. take 1/2 cup of lobster mixture and spread it on middle of each and with a brush, just wet the sides of phyllos so that they stick to each other and look as one. roll up the sides of each (the sides will look like a pizza after done). repeat this two more times in order to have 6 lobster strudels. spray with olive oil the rolled up parts of the phyllo pastry so that they will have nice brownish colour and will be crispy. place them on a buttered baking sheet. bake at preheated 375 f oven until golden brown, about 20 minutes.
Make the salad: Place the potatoes, carrot and turnip in a medium-size saucepan. Add water to cover by 2 inches, bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, partially covered, until all the vegetables feel tender when pierced with a skewer, about 15 minutes for the carrot and turnip, a bit longer for the potatoes. As the vegetables become soft, use a slotted spoon to transfer them to a bowl. Take care not to over cook. Bring the water back to a boil, add the green beans, and cook until tender, about 5 minutes (they should be neither al dente or overcooked). Drain the beans, blot them dry with paper towels and set aside. Let the vegetables cool to room temperature. Peel the potatoes, carrot and turnip, then cut them into small dice and transfer to a mixing bowl. Cut the green beans into a 3/4-inch lengths and add them to the bowl with the diced vegetables. Then add the peas, tuna, roasted peppers and the 2 chopped eggs. Using a sturdy fork, mash the salad until it has a chunky-creamy consistency. Make the dressing: Place the olives, anchovies, 2 tablespoons of the mayonnaise, and 3 tablespoons water in a blender and process until a medium-fine paste forms. Stir the olive mixture into the the salad. Place the remaining maynnaise and the lemon juice into a small bowl and whisk to mix, then stir into the salad. Season with salt and pepper to taste. If you'd like the salad to be moister, add more mayo. Cover the bowl with plastic wrap and let the salad stand for about 2 hours. (You can make the salad up to 1 day ahead. Refrigerate it and let it come to room temperature before serving). To serve, spoon the salad on a shallow serving dish and garnish with the grated egg.
In large heavy saucepan, melt butter over low heat. Mix in olive oil and heat for 3 minutes. Add remaining ingredients except oysters. Mix well and remove from heat. Add well drained oysters to saucepan and toss gently. Place in a 2 quart casserole dish. Bake at 425 for 20-30 minutes or until browned.
Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle). Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour. Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften. Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over. Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined. Simmer uncovered until the liquid is absorbed. Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed. Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally. Serve with rice, raitas and relishes.
For sauce: Place diced tomatoes in a larger strainer set over large bowl. Let stand 15 minutes. Reserve juice. Drizzle rimmed baking sheet with 2 tablespoons olive oil. Spread tomatoes in a single layer on baking sheet. Sprinklewith salt and pepper. Roast at 425 degrees until tomatoes are slightly caramelized, stirring evry 10 minutes, about 45 minutes. Meanwhile, bring reserved tomato juice and 1 cup crushed tomatoes to boil in heavy medium saucepan. Reduce heat to medium and simmer until reduced to 1-1/2 cups, about15 minutes. Heat 2 tablespoons olive oil in large pot over medium heat. Add onion and saute until browned, about 12 minutes. Stir in reduced tomatoes and roasted tomatoes. (Sauce can be made 3 days ahead.). Cook bacon in heavy large skillet until crisp. Transfer to paper towels to drain. Pour off drippings from skillet. Heat remaining 3 tablespoons oil in same skillet over medium heat. Add garlic and red pepper and stir 1 minute. Add tomato sauce and chicken broth and simmer 10 minutes to develop flavor. Stir in bacon. Add cooked pasta to sauce and the 1 cup Parmesan cheese and arugula. Toss until arugula wilts.
Melt chocolate with butter in the microwave. Add in icing sugar and egg; cool slightly. Mix in marshmallows into chocolate/butter mixture until they are coated with chocolate mixture. Tear 3 sheets of foil paper about 12x18 inches each. Sprinkle a 2-in band of coconut down the lengh of the foil. Spoon 1/3 of the marshmallow mixture over the coconut. Sprinkle the remaining coconut over marshmallow mixture. Wrap up in the foil to make a long roll, sealing well. Make 2 more rolls; wrap and freeze until firm. (will keep for 2 months in the freezer). When ready to use, remove from freezer, and slice frozen, 1/2-in thick. If desired, place sliced pieces in coloured cupcake papers to serve. Store in freezer.
In large bowl, mix pudding with 1 cup milk. When pudding is thick, add remaining ingredients, mix very well. Chill. For Vegetarian use a Vegetarian Instant Vanilla Pudding Mix.
Puree all ingredients except chicken in blender until smooth. Put roasting chicken in glass baking dish and pat dry. Baste in the pureed sauce and cook in preheated 450 degree oven until golden brown, about 1/2 an hour.
In a large bucket, add the ingredients. For stubborn stains use a Mr. Clean Magic Eraser. If the wall is in an area that the natural light shines on it, you will have to do the whole wall -- top to bottom! I started off with the Magic Eraser and worked on the stubborn stains first. I then took an old white face cloth and went over the whole wall with the solution. Make sure that there are not any drip marks, or they will show up later.
Place beans, corn, peppers& onion in a large salad bowl. In a saucepan, combine remaining ingredients (except chips)& bring to a boil. Reduce heat, cover& simmer for 10 minutes. Cool slightly and pour over bean mixture. Toss to coat. Sprinkle crushed chips on top of beans (garnish with jalapeno slices, if desired). Serve at room temperature.
Bring a large pot of lightly salted water to a boil, then add the cauliflower and potatoes. Return to the boil and cook for 5 minutes approx.drain and set aside. Heat a large non stick frying pan, add the oil, then the curry powder, cumin and cayenne. Cook until fragrant ( about 30 seconds), then add the chickpeas and cook another minute. Stir in the tomatoes and sugar, cook 1 minute then add the cauliflower and potatoes, cook until the tomato sauce thickens and the vegetables are tender . Remove from heat and add the coriander and salt then serve.
In a Dutch oven over medium heat cook beef, onions, celery, and garlic until meat isn't pink and vegetables are tender; drain. Stir in remaining ingredients. Bring to a boil and reduce heat. Simmer uncoveredfor 1-1 1/2 hours stirring occasionally. Cool and transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.
Blend butter, mustard and lemon juice together. Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper. Add mustard butter. Toss to coat well and serve immediately.
Place the chicken pieces in a large bowl, add enough buttermilk to cover the chicken. Cover with saran and marinade for several hours or ideally overnight. Combine the gluten flour and seasonings. You may not use all the seasoned flour so evenly spread some on a plate (add more as needed). Dredge each chicken piece in the flour, evenly coating, shake off the excess. Fill a large skillet with 1 inch of oil. When hot, fry the chicken in batches until golden brown, about 5 minutes , turn to evenly brown. Do not overcrowd the pan. Drain on wire rack on cookie sheet. Draining on paper will make it soggy and greasy. Arrange the chicken on a lightly oiled baking sheet. Finish in a pre-heated 350F oven until the juices run clear and no longer pink near the bones; about 10-15 minutes. Time may vary depending on the size of the chicken pieces. Amounts of seasoned flour can be save for future use. Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".
Preheat the oven to 400°F. Peel and thinly slice the potatoes (a mandoline is great for this). Cover the bottom of a 9x12-inch baking dish with half the olive oil, and top with the potatoes in a single layer (they can overlap a little). Season with salt and pepper and top with the bay leaves and remaining oil. Roast for ten minutes, turn the pan back to front, and roast ten minutes more (by now the potatoes should be browning--if not, give them another minute or two). Top the potatoes with the olives and lay the fish on top, sprinkling it with salt and pepper. Roast the dish for an additional ten minutes or until the fish is tender but not overcooked. Serve immediately.