HumbleIntelligence/food-ner-1-Million huggingface dataset:
First, broil peppers in oven on a cookie pan until they are roasted on both sides, not burnt, so that they can be peeled. They will be black in some areas and you will have to flip them. Hearing a pop is normal. You can cut of the tip of the pepper if you would like. When the peppers are done wrap them all together in a wet/damp cloth to cool. After about 10 minutes they will be cool enough for you to peel them. To peel the pepper, simply take off the skin. Be careful not to peel the pepper itself. Its fine if the stems fall off, but try to keep them intact so that it is easier when they fry. Get the cheese and stick a slice inside the pepper. Or with whatever you desire. Now is the time to begin heating up the oil, so that it is nice and HOT when you have finished the batter. Keep the oil at a high level. And make sure the pan or fryer you are using is deep. The oil sude be half way full in the fryer or pan you are using. Place the flour on a plate or flat surface. Add salt & pepper for taste. Coat the peppers in the flour. They are now ready to be dunked in the batter. To make the batter get a medium sized bowl and add in the 5 egg whites. Save the yolks. Using a hand mixer at its highest speed, fluff the egg whites. Make sure they are very fluffy and not runny. Add in the cream of tartar, salt & pepper into the bowl. Once this is done add the egg yolks and a tbsp of flour. Continue mixing with the hand mixer. After the batter is prepared, completely cover the pepper in it. You can submerge them if this is easier. After being dunked in the batter place the pepper in the HOT oil. Be careful NOT to throw it in the oil or put your fingers in it. Let the pepper fry for about a minute or so and flip it. This can sometimes be tricky, so I like using two forks. They are done when the batter is golden brown. Take them out of the oil and place them on a plate with several paper towels. Let them cool for a few minutes then ENJOY!
Grease and flour Bundt pan. I use Bakers Joy spray. Dump the cake mix in a large mixing bowl. Mix in orange Jell-O powder. Add the orange juice, orange extract, oil and orange zest. Mix all ingredients together until they are well blended. Add eggs one at a time, mixing after each addition. Beat for 2 minutes on medium speed with electric mixer. Fold in mini chips by hand. Pour cake batter into pan. Bake cake for 45-55 minutes or until side of cake separates from side of pan. Cool on a rack for 20-25 minutes. Loosen the outside edges and middle edges of cake and turn cake onto rack. Let cake cool completely on rack. Frostng: put butter in bottom of a 2 cup microwave safe bowl. Add the semi sweet morsels. Heat on high for 1 minute. Stir to make sure morsels are melted;repeat at 15 second intervals until they are melted. Add the orange extract and stir in: add the orange juice one teaspoon at a time, stir after each addition. Pour frosting over the ridge of the cake, letting it run down the sides of the cake.
In a hot skillet add the olive oil and chicken cubes, cook just until no longer pink. Stir in the taco seasoning. Add all the remaining ingredients with the exception of the corn bread mixture and the cheese. Blend together and pour into a greased 9x12 inch casserole dish. Mix, but do not bake the corn bread as directed on the package. Spread the uncooked cornbread mixture on top of the casserole. Sprinkle the cheeses that have been blended together evenly on top of the cornbread mixture. Bake in a hot oven at 350 degrees for 35-45 minutes. You want the cheese and the corn bread to turn a nice light golden brown color. If you are a cornbread lover like myself, use two packages of prepared cornbread instead of one.
Pre-heat oven to 375 degrees. Spray muffin tin with cooking spray. Mix together flour, sugar, baking powder, backing soda and salt. In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil. Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened. Gently fold in the strawberries. Fill prepared mussin tins about 2/3 full. Top with cinnamon/sugar mmixture. Bake 15 mminutes or until tester comes out clean.
Cook onion, garlic and beef stock in a medium frying pan until onion softens. Add beef, tomato and spices; cook, stirring, until beef is browned. Add extra stock; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid is absorbed. Remove from heat, stir in herbs. Meanwhile, slice eggplant lengthways into 6 slices; discard the 2 outside pieces. Cook eggplant and capsicum on heated grill plate until browned and tender. Combine yogurt, rind, and juice in a small jug. Stack beef mixture, eggplant, capsicum and rocket on plates; drizzle with the yogurt mixture.
Put dough ingredients in above order in your braed machine on the "dough" setting. Cook meat until browned, drain. Mix all the other ingredients together with meat. Roll dough 1/4 inches thick and cut into 4 inches rectangles. Place 1 T. filling on top, bring corners up and pinch to sel. Place on greased baking sheet and let rise 15-20 minutes. Brush with egg whites. Bake at 375 for 20 minutes. These are great frozen for a quick lunch too!
BUTTER CASSEROLE DISH AND LAYER ASPARAGUS, PEAS AND MUSHROOMS. MIX SOUP AND MAYONNAISE AND SPREAD OVER ABOVE. TOP WITH CHEESE THEN CRUSHED CRACKERS AND DOT LIBERALLY WITH BUTTER. BAKE AT 375 DEGREES FOR 30 TO 40 MINUTES.
To make filling. In a large saucepan bring stock, water, onion and bouquet garni to the boil and then turn down heat and add rabbit and gently simmer, covered for 45 minutes. Remove rabbit and cool and then pull meat from the bones and cut into bite sized chunks. Meanwhile return liquid to heat and boil briskly to reduce to 1 1/2 cups, this usually takes 5 to 10 minutes. In a saucepan melt butter and then add leak, mushroom and celery and sweat until soft and then add flour and cook for a further minutes and then gradually add warm stock, stirring well until sauce boils and thickens and then stir in cream and check for seasoning, fold rabbit through the sauce and allow to cool slightly. To make the pies. Roll out the shortcrust pastry and line small pie tins, filled with meat mixture and then cover with puff pastry. sealing edges with egg wash. Cut a slit in the middle of the pastry top to let steam escape and brush the pies with egg wash and put into the oven for 15 minutes at 220C and then turn down to 200C for a further 10 minutes.
Cut pork into small slices. Add all seasoning ingredients and 3 tbs of the oil to a large, shallow bowl and mix. Add pork and stir. Cover, and leave preferably overnight in fridge. Min 3 hours. Add remaining 3 tbs of oil to large skillet and put on high heat. When hot add pork mixture and stir fry until pork is cooked through (5 minutes). Then lower heat and simmer, stirring occasionally for a further 10-15 minutes. During this time, blanch the potatoes in boiling water and deep fry. When ready, add potatoes into pork mixture, stir and serve. Its that simple.I serve with fresh lemon wedges on the side to add that tangy extra if desired. For a less distinct flavor, lower the garlic and bay leaf quantities evenly. Cooking time does not include marinading.
Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved. Spread meringue on the bottom and up the sides of a greased 13 inches x 9 inches baking dish. Bake at 275* for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack. In the top of a double boiler, combine egg yolks and remaining sugar. Gradually stir in lemon juice and peel. Cook and stir over simmmering water for 15 minutes or until mixture is thickened and reaches 160*. Cover and refrigerate until cool. In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining cream mixture. Sprinkle with cinnamon. Refrigerate overnight.
Preheat oven 180C,grease large rectangular tin and line with baking paper. Put all ingredients into a large mixing bowl and beat on a low speed until combined. Increase speed to high and beat 2-3 minutes until pale. Pour into baking tin and bake for 50 minutes or until golden and a skewer comes out clean when inserted into middle of the cake. Let cool in pan for 10 minutes then turn onto wire rack to cool. Cut into small squares. To make a glace icing(optional)combine 1 1/2 cups icing sugar,2 tablespoons lemon juice and 1 teaspoon softened butter in a small bowl,stir with wood spoon until a spreadable consistency and spread over cake.
Rinse red rice in water. Heat oil in a pot, add rice and stir for 2 minutes. Add water and bring to a boil. Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed. Remove from heat and let rest for 10 minutes.
Combine together cookie crumbs with butter and sugar. Pat evenly on bottom and sides of an 9 inch springform pan. Cream together cream cheese,milk,chocolate syrup and coffee liqueur. Fold in whipped cream. Spread over crust. Freeze at least 6 hours. Garnish with chocolate covered coffe beans.
Preheat oven to 180 C, grease 24cm springform tin. Melt sugar until caramelised (don't stir). Whisk in milk and cream. Whip butter in bowl, pour in caramel. Beat in eggs one by one. Add vanilla and whisk until thickened. Whisk in flour and baking powder. Bake for 25 to 40 minutes. Dust with icing sugar.
Grind pork. Add one at a time; salt, chili powder, vinegar, garlic, oregano, and cumin, mixing well after each addition. Pack in a crock, or glass jar for at least 8 hours but preferably 24 hours. Cook as needed in skillet. It will look like ground meat. May be frozen.
Chop ribs to a size that will fit your roaster. Sprinkle Salt, Pepper and a touch of Montreal Steak Spice over the ribs. Place ribs in the roasting pan and pour about an inch of beer in the bottom of the roaster. Roast ribs in oven for 2 hours at 350F or 3 hours at 325°F They'll smell great. Take them out of the roaster, let them cool slightly and then slather them with your favorite bbq sauce and grill them on your barbecue until the sauce thickens and becomes a bit sticky. Indirect grilling works best but if you don't, watch them closely because the sugar in the barbecue sauce will make them turn black if you aren't careful. Serve them quickly!
Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in a large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 1/2 dozen cookies. PAN RECIPE: Spread butter in greased 15-1/2 x 10-1/2 inch jelly roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
To Prepare the Salsa Picante. Prepare the day before you plan to make the empanadas. In a medium sized container with a lid, mix all ingredients for the salsa picante. Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend. Keep refrigerated until ready to serve. To Prepare the Filling. In large skillet, saute hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned. In a large pot, combine the browned meat mixture with the remaining filling ingredients. Cover mixture with 1/2 inch of water and bring to boil. Let boil for one minute, then cover and turn heat to low. Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed. If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed. When the filling is ready, turn off heat and allow to cool to room temperature. To Prepare the Dough: While the filling mixture is cooling, combine all the dough ingredients in a large bowl. Knead until smooth and form. When the filling mixture is cooled to room temperature, divide dough into 6 equal parts. Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough). In the center of each circle, place approximately 2 Tbsp of filling. (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada). Fold the dough in half, so it covers the filling. Pinch the edges together. If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together. Deep fry the empanadas in hot vegetable oil until the outsides are golden brown. Serve with Salsa Picante.
Prepare the mix according to package instructions, adding 1/2 cup more water. Five minutes before the rice is done, stir in the chicken and peas. Cook until rice and pasta are tender, stirring frequently. Remove from heat and stir in sour cream and cheese. Cover and let stand 5 minutes before serving.
Mix eggs, sugar, oil, flour, salt and vanilla and baking powder.mix well. refrigerate overnight -- roll into small balls and bake at 350* until very brown.approximately 15 minutes. combine pudding mix and cool whip and set aside. using 2 cookies for each "peach"take a very small spoon and scoop out some cookie from its flat bottom.fill both half with the pudding mixture, place a maraschino cherry in the middle for the peach "pit".and put cookie halves back together. brush the outside of each cookie with peach schnapps and roll in peach colored sugar.
Cook spinach according to directions on package. Drain well. (I usually skip this step and add the spinach in to saute after the onion has softened). Preheat oven to 425°F. Melt butter in skillet. Add chopped onion and garlic. Cook over medium heat until softened. Remove from heat and add add spinach, parsley, salt, and pepper to taste. Cool. Mix in mustard and cheese. (I put in fontina and parmesan at this step). While spinach is cooling, take pastry out of package and let defrost. Lay pastry out on lightly floured board. Gently roll out dough, then cut lengthwise into 5 X 11-inch sections. Divide spinach mixture into fourths and spread to the edges of the pastry. Starting at the long ends, roll up the dough encasing spinach mixture. Using serrated knife, cut into 1/2 inch slices. (If baking immediately, lay on cookie sheet lined with parchment paper and flatten slightly. Brush slices lightly with egg wash. Sprinkle with Parmesan cheese. Bake in the middle of the oven for 10 minutes on one side. Turn over and bake for 5 minutes more. Remove from oven and let cool slightly on rack before serving. To freeze: Proceed through step 8. Place on baking sheet in freezer until firm. Remove pinwheels and place in freezer bag. These will keep for a couple of weeks. When ready to serve, brush frozen pinwheels with egg wash, sprinkle with Parmesan, and proceed as in step 11 baking for an extra 5 minutes.
Preheat oven to 375°F. Place crust on baking sheet. Sprinkle sausage around bottom of crust. Top with potatoes, onions, bell peppers and cheese. Beat eggs, milk, salt and pepper until blended; pour over sausage-potato mixture in crust. Bake 30 minutes or until egg mixture is cooked and crust is lightly browned. Sprinkle with additional cheese and peppers, if desired. Makes 6 servings.
Combine eggplant, potatoes, tomatoes, and chickpeas in the crock pot first, then sprinkle with spices. Pour broth over everything. Cook on low for 8- 10 hours (or high for 4- 5 hours). Garnish with cilantro.
Preheat oven to 375 degrees. In a bowl, combine cream cheese, crabmeat, green onions, milk, salt, pepper and Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish. Sprinkle with paprika. Bake for 15 minutes or until heated.
Preheat pan to medium heat. Spray with canola oil spray. Season scallops with salt and pepper on both sides. Sear the scallops for approximately 2 minutes per side. Remove the scallops from the pan. Put garlic, shallot, and red pepper in pan and saute for 1-1/2 minutes till browned. Add in couscous and diced tomatoes. Add a bit of water if necessary and cook on low for a while. Right before plating add scallops back in, add parsley and basil and squeeze on the fresh lemon juice.
Cut chicken livers into 24 pieces. Stir together soy sauce, ginger, and brown sugar. Add livers and water chestnuts, toss to coat. Marinate, covered and chilled for 1 hour. While livers marinate, soak toothpicks in cold water for 1 hour, drain well. Preheat broiler. Remove livers and chestnuts from marinade and discard. Place 1 piece of bacon on work surface and put 1 pices of liver and 1 piece of chestnut in center. Wrap bacon around liver and chestnut and secure with toothpick. Broil rumaki on rack of a broiler pan, turning once, until bacon is crisp and livers are cooked but still slightly pink inside, 5 to 6 minutes. Serve immediately.
Combine raisins and water in a bowl and let sit, covered, until raisins are plump, about 5 minutes. Puree raisin mixture with rest of ingredients in blender until smooth. Season with salt and pepper to taste.
Preheat oven to 210C (190C fan forced). Line 2 trays with baking paper. Combine chicken mince, sausage mince, breadcrumbs, coriander, green onions, chili and garlic and mix well to fully combine. Place a sheet of pastry on a flat surface and spoon a quarter of the mince mix along one edge in a sausage shape and then roll to completely encase. Trim ends if required and then cut roll into 4 even rolls, make a couple of small slits on the top of each roll and then place seam side down on the baking tray, repeat with rest of mix. Brush rolls with the egg and sprinkle with the sesame seeds. Bake for 25 to 30 minutes or until puffed and golden. DIPPING SAUCE - Combine all ingredients in a small bowl and serve with sausage rolls when baked.
In a large bowl, combine sugar, butter and cheese. Beat till light and fluffy. Add vanilla and egg; blend well. Add flour and salt. Cover with plastic wrap and refrigerate for 1-2 hours for easy handling. Heat oven to 375°F On lightly floured surface, roll out half of dough as a time to 1/8 inch thickness (Keep rest of the dough in the fridge for the mean time). Cut with 2 and a 1/2 inch round cookie cutter. Place one inch apart on UNGREASED cookie sheets. Spoon 1 tsp jam on center of each round. To shape into triangles, fold 3 sides without covering jam; pinch corners to seal. Bake at 375°F for 7 - 10 minutes or until edges are light golden brown. Cool for 1 minute and remove from baking sheets. Dust with powdered sugar if desired.
In a medium mixing bowl, stir together the chocolate wafer crumbs and melted butter. Press onto the bottom of a nine inch springform pan. Bake in a 350 degree oven for 10 minutes. Cool slightly on a wire rack. In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat,stirring often. Stir in the first 1/4 cup whipping cream. Remove from heat; stir in nuts. Spread over crust. Cool;cover and chill for one hour. For the topping:. In a heavy saucepan, melt chocolate. Remove from heat;stir in remaining whipped cream. Drizzle or spread over caramel pecan mixture. Cover and chill for at least one hour.
Trim meat and cut into 5cm (2 inch) cubes. Set aside,. Grind spices from coriander to fennel to a very fine powder. Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar). Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight). Heat ghee, or oil, and fry meat until very deeply coloured. Add bay leaves and stock and bring to the boil, then simmer until meat is very tender. Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits.
Mix cornstarch, soy sauce, and oil( i didnt add oil ) together; add pork and mix. Bring the chicken stock to a boil; add carrot, celery, and mushrooms. Bring to a boil; cover; simmer 20 minutes. Add pork mixture and cook covered another 10 minutes. Break in unbeaten egg; ( i made it egg drop by beating egg swirling soup fast and pouring egg over tongs of fork and then stirring ) cook for 3 minutes.
In a large saucepan, over low heat, combine all ingredients. Whisk together well. When heated, it's ready to serve-- makes enough sauce to cover 18 to 20 tacos. Unused sauce freezes well.
Preheat oven to 350 degrees. Combine all dry ingredients mix well . Then thoroughly mix wet and combine them with the dry just until mixed . Be careful not to over mix because this will cause your bread to tough. Spray a 9x5 loaf pan with your choice of cooking spray . Bake for 50 minutes or just until a tooth pick comes out clean .
Remove excess fat from pork and cut into cubes. Combine: eggs, 1/2 tsp salt, Accent, 2 tsp soy sauce and 4 T cornstarch. Place pork into egg mixture and coat well. Roll pork in cracker crumbs and let sit 1/2 hour (it is important to let the pork set for 1/2 hour before cooking). Deep fry the pork and drain on paper towels. Prepare sauce: Combine vinegar, catsup, water, Tabasco, sugar, Worchestershire and 2 pinches salt in a large saucepan. Bring to a slow boil then simmer for about 1 minute. Keep heat at medium to medium-high. Add green peppers to sauce and cook for about 30 seconds. Combine water and cornstarch then add mixture to sauce, stirring well. Add pineapple and pork to sauce and stir, cooking for about 30 seconds until evenly mixed and thick.
Pour about 1/2" of salt into the bottom of an oval 4-quart slow cooker. Place the potatoes in a single layer on top of the salt. Add more salt until the potatoes are completely covered. Cover and cook on high for 2 hours or until the potatoes are fork-tender. Crack the salt crust and remove the potatoes. Rub them with a towel to remove all the salt before serving.
In a bowl, combine the milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff; fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes; top with pie filling. Chill for at least 2 hours or overnight if desired.
Toss the spinach and strawberries in a bowl. Drizzle with the dressing and mix gently. Spoon 1 cup of the salad onto each of 6 salad plates. Sprinkle each serving with 1 teaspoon of the almonds. Place 1 slice of the cheese on each bread slice. Top each salad with 1 bruschetta.
Line 2 baking sheets with paper towels. In a pot combine potatoes with enough water to cover. Bring to a boil; Drain. Arrange on baking sheets. In a skillet over medium-high heat melt butter and add leeks.Cook until softened, 3 minutes. Whisk together next 6 ingredients in shallow 2 1/2 quart baking dish layer half of potatoes, half of leeks and 1/2 cup swiss cheese. Pour 1 1/2 cups half and half cream mixture over cheese. Repeat layering, reserving remaining Swiss cheese. Cover and refrigerate. Remove from refrigerator 1 1/2 hrs before baking. Preheat oven to 375 degrees. Bake covered until bubbly, 1 hour,15 minutes. Preheat Broiler. Uncover casserole; sprinkle with remaining swiss cheese. Broil until just browned, 3 minutes. MAKE IT IMMEDIATELY! AND SKIP REFRIDERATING THE CASSEROLE AND REDUCE BAKING TIME BY 30 MINUTES.