HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour nectar into a medium saucepan; place over medium heat. Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously. Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes. Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight. Combine remaining mango with mint and spoon over chilled pudding.
In a large bowl, combine the corn, flour, and baking powder; mix with mixer on medium speed until flour begins to bind with the corn. Add the minced red peppers, sugar, scallion, cilantro, seasoning sauce and egg. Continue mixing until mixture becomes thick and spreadable (you want mixture to spread slightly when it is dropped in the oil). In a nonstick skillet, heat about one tablespoon of oil. Drop large spoonfuls of batter into skillet and let spread; brown cake on both sides, approximately 3 minutes per side. Continue doing this until batter is gone, adding oil as needed. Serve with Spicy Malt Seasoning Sauce. SPICY MALT SEASONING SAUCE FOR DIPPING: Combine all dipping sauce ingredients; mix well.
Rub both sides of steak with salt and pepper. Melt 1/2 butter in a large skillet over high heat and brown steak 2 minute per side and transfer to plate. Reduce heat to medium-high and cook onion, mushrooms and thyme in remaining butter until liquid is released and mushrooms start to brown. Add flour and cook for 1 minute. Gradually stir in milk, beef stock and horseradish (or mustard). Reduce heat and simmer, stirring for 5 minutes until thickened. Return steak and any accumulated juices to pan. Simmer steak for 5 minutes or to desired doneness. Let steak rest for 5 minutes. Season sauce with more salt and pepper to taste if desired. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley and serve.
In a medium sauce pan, place quinoa and water and bring to a boil. Reduce heat, add carrots and curry powder and cover. After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes. Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions. In a small bowl, mix olive oil, lime juice, salt and pepper. Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter. Infuse love and refrigerate for several hours or overnight.
Preheat oven to 400 degrees. Steam cauliflower over boiling water for 8-10 minutes or until fork tender. Place hot cauliflower into large bowl. Mix in cream cheese, Dijon mustard, and blue cheese. Use potato masher to blend well until mixture is smooth and cheeses are melted. Season to taste with salt and freshly ground black pepper. Spoon mixture into shallow baking dish. Sprinkle with Cheddar cheese. Bake until heated through and bubbly, about 10-12 minutes.
Combine all ingredients except crushed ice in a shaker half filled with ice. Shake well. Strain into an old-fashioned glass half filled with crushed ice. Garnish with a slice of fruit and a drink umbrella.
Heat 2 tbsp olive oil in a large saucepan over medium-high heat. Add garlic and rosemary, stir 30 seconds. Add mushrooms. Cover pan and cook for 5 minutes, stirring occasionally. Uncover and saute another 5 minutes until mushrooms are golden brown. Add tomatoes and cook another 5 minutes until soft. Set aside. Season veal with salt and pepper and dust with flour. Heat 1 tablespoons of oil in heavy large skillet over medium-high heat. Add half of the veal and saute until brown, about 2 minutes per side. Transfer veal to a warm platter and cover with foil to keep warm. Cook remaining veal. Add broth and wine to pan and boil about 4 minutes, until reduced by half, scraping up the browned bits. Add mushroom mixture and blend together. Season sauce to taste and spoon over the veal.
Peel the peaches (dip them in boiling water for a few seconds if the skin is reluctant to come away easily); cut each one in half round the circumference, then twist the halves apart and remove the stones. Slice the peaches into a serving bowl, sprinkle with sugar and rosewater then cover the bowl with cling film and refrigerate for 2 hours to let the flavours develop. Serve decorated with mint leaves.
Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon. In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries. Bake 55 minutes, or until entire crust is brown. Serve hot or cold.
Preheat oven to 400 degrees. Spray a cookie sheet or jelly roll pan with cooking spray. Mix the butternut squash with olive oil, spread out on pan and sprinkle with salt and pepper. Bake for 10 to 15 minutes or until tender but not mushy. Set aside. Brown meat with green pepper, onion and garlic until no longer pink. Add diced tomatoes, Rotel, black beans, cumin, chili powder, chipotle pepper and salt. Simmer for 15 minutes. Add butternut squash and simmer another 10 minutes.
Preheat oven 350°F. To mashed sweet potatoes stir in salt, butter, allspice, and orange rind. Beat egg yolks and add to potato mixture. Beat egg whites till stiff and fold into potato mixture. Put in baking dish and bake at 350°F for 45 minutes.
Pour the powdered milk into a large clean bowl. Allow the boiled water to cool until just warm. It must not be too hot or it will kill the living culture in the buttermilk! Pour the water over the milk powder, allowing room for the buttermilk. Stir thoroughly so that it is completely dissolved. Add the buttermilk, stir well and cover. Place in the oven, undisturbed. Do not turn on the oven, simply turn on the oven light. This will be enough heat to allow the culture to work. Allow this to work overnight. In the morning check your skyr for firmness and flavor. If it is not set and separated or sour enough, leave it to work longer. Every oven is different. Once you are happy with the degree of sourness, the skyr has to be drained. Gently cut the curd into squares of sections. Do not break it up too much. Line a colander with cheesecloth or a clean new J-cloth (I personally just use a bit of leftover muslin from my sewing stash). Set this in the sink or a larger container to catch the whey. Scoop the curds and whey gently into the lined colander. It will drain better if it is not stirred or broken up too much. It will take about one day to drain to the proper consistency. Then it can be beaten with a mixer until smooth. Store covered in the refrigerator. Stir in sugar and cream, or your favorite flavorings, as desired when ready to serve.
In a small bowl, whisk together dressing ingredients; set aside. Cook pasta, rinse with cold water and drain. In large bowl gently toss together pasta and vegetables. Pour dressing over and toss gently. Cover, refrigerate 1 hour to blend flavors.
***VARIATION***Colby Macaroni Replace the spaghetti with 1-1/2 cups (375 ml) macaroni. Replace the Italian seasoning with 1-1/4 tsp (7 ml) Worcestershire sauce. Replace the Mozzarella with an equal amount of Colby cheese. In a large pan, brown the beef, mushrooms, onion and pepper. Cook over medium heat until the veggies are tender. Drain any fat. Cut up tomatoes, add with the juices to the pan. Add the water, spaghetti, Italian seasoning and salt. bring to a boil. Reduce heat, cover and let simmer for 15-20 minutes or until the spaghetti is cooked. Stir occasionally. Add the cheese, stir until it is melted.
Mix all ingredients. If mashed potatoes are warm, chill for a couple of hours. Form into 4-6 patties about 1/2" thick. If mixture is too moist to form patties, add a little flour. Dip in flour. Saute slowly in butter, adding more as needed, until crispy on the outside and golden brown. Great with bratwurst, ham, meatloaf, or any meat that doesn't have gravy. Also good with bacon and eggs for breakfast.
Saute onion, garlic, carrots and celery in olive oil for about 10 minutes. Add some salt and pepper. Add 6-8 cups of water (more or less depending on if you want a thick soup or not). Add drumsticks and bay leaf. Bring to boil, then cook on low for 1 1/2 hours. Remove drumsticks and shred meat. Place back into pot and bring to boil. Add pasta of choice - cook until done. If broth isn't strong enough for you, add bullion cubes. Salt and pepper to taste. Enjoy :-). (Need to run? Skip the sauteing, skip the defrosting, and just throw everything but the pasta into a slow cooker. Cook on high for 3 hours. Take chicken out, shred, add chicken & pasta, cook on high 15 more minutes and enjoy).
Spray treat a 13 x 9 pan with cooking spray. It is not necessary to brown the chicken, but if you wish you may brown pieces in a large frying pan before placing in the baking dish. Place chicken pieces in baking dish. Mix remaining ingredients together and pour over chicken. Bake in a 350 degree oven for 1 hour or until chicken juices run clear. To freeze: Place chicken pieces and sauce ingredients in a large freezer bag. Seal, pushing out as much air as possible. Label and freeze. To serve: Thaw in fridge overnight. Proceed with cooking directions.
Prepare sauce first. Mix cornstarch and lemon juice in a measure cup until smooth. Add in remaining sauce ingredients; stir until honey is blended. Set aside. Cut salmon into boneless 1 inch chunks, leaving skin on. In a heavy fry pan or wok, heat 2 tbsp oil over medium heat and gently stir fry salmon 5 to 6 minutes. Remove from pan, cover and set aside. Clean pan. Heat 2 more tbsp oil until very hot. Add garlic and cauliflower and stir fry 1 minute add 1 tbsp of water if pan seems dry. Make a well in the center of the vegetables and add sauce. Stir 1 minute. Add peas and stir. Place salmon on top of vegetables, cover and steam 2 to 3 minutes. Stir gently to coat with sauce. Serve immediately.
grind the spices in a spice grinder. combine and store in a cool dry place for up to 2 months.
In a bowl, cut butter into brown sugar till crumbly. Stir in rhubarb. Spoon mixture evenly into 12 WELL GREASED muffin cups (I have tried using cupcake papers, and it doesn't work!). Set aside. In a mixer bowl, cream butter or margarine, and sugar. Beat in egg. Combine dry ingredients and add to creamed mixture alternately with cream. Spoon batter over rhubarb filling cups about 3/4 full. Bake 350° for 15-20 minutes. Cool 5 minutes and invert onto serving tray. Serve warm.
Avocado Mousse. Place avocado flesh, lemon juice and worcestershire sauce in a food processor and process until smooth. Add mayonnaise and process until well combined. Transfer to a large bowl and stir through chives and tabasco. Whisk together gelatine and hot water until gelatine dissolves. Stir 1/4 cup of avocado mixture into gelatine. Return to avocado mixture, season to taste and mix well. Divide mixture between six slightly wet 1/2 cup moulds. Chill for 3 hours, until set. Invert onto serving plates and serve with melba toast. Melba Toast. Preheat oven to 180 degrees celsius. Remove crusts from sliced bread and cut into quarters (triangles are most attractive) and roll to flatten. Place on a baking tray and bake for 20 to 30 minutes, until crisp and golden. Can be made early in the day and stored in an air tight container ready for serving that night.
Preheat oven to 325 degrees. Lightly grease a medium baking dish. Blend together the leeks, cheese, mayonnaise and whipping cream. Stir in the artichokes and pimentos. Mix well, and transfer to the prepared baking dish. Bake 25 minutes in the preheated oven, until lightly browned.
In large Dutch oven, heat oil over med-high heat. Add bacon and cook until crispy; remove from pot and set aside. In same pot, add pork and sear 3-5 min, until cooked through and browned on all sides; remove from pot and set aside. Add onion, garlic, anaheim and ancho chiles, and peppers to same pot, cook for 10-15 minute. Add vegetable and chicken broths, water, tomatoes, and canned chiles to pot and stir occasionally. In a separate bowl, combine butter and flour with a fork. Stir mixture into soup, increase to med-heat and bring to a boil. Add pork and bacon, reduce heat and simmer for an additional 15 minute. Season to taste with salt and pepper. Garnish with shredded cheese.
Set oven rack at middle of oven; preheat oven to 325 degrees F. Prepare the crust:. In a small bowl with an electric mixer, beat the butter until smooth. Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. Add wine, blend just until it holds together. Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan. Prepare the filling:. In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth. Add the egg yolks one at a time, beating well after each addition. Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well. In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks. Stir 1/2 cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly. Pour on top of prepared crust. Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open. Chill in the pan at least 4 hours or overnight. Run a thin knife around edge of pan; remove side of pan.
Fry 7 jumbo wings for 8 minutes. Shake in Lousiana Lickers sauce for 15 seconds. Serve immediately. Lousian Lickers sauce is a combination of hot sauce, garlic, BBQ& cajun spices.
Cut the tofu horizontally into three equal slabs. Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes. If time does not permit, wrap tofu and press gently to extract as much moisture as possible. For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl. Stir well to combine. Stir the milk and lemon juice together in a small mixing bowl. Place the flour in mixing bowl. Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Now submerge the tofu in the "soured" milk. Coat the tofu in the seasoning mix. Coat a large skillet with vegetable oil and heat over medium high heat. When oil is hot, add the tofu pieces in a single layer. Cook until bottoms are well browned, then turn pieces over and cook until browned. Add more oil between batches and adjust the heat as necessary. As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil. Serve and enjoy!
Rinse the hens and place in a large non-metallic bowl. You can also trim away any excess skin/fat that you wish but leave skin on the breast and legs. Mix the marinade with a blender, (I use a kitchen aide on setting number 2), including the following ingredients: molasses, boullion, chicken broth, vinegar, olive oil, water, triple sec, lemon juice, italian spices, garlic clove and pimentos with juice. Allow the mix to blend for 20 minutes. If a film forms on top, don't worry about it -- this is normal. Pour the marinade over the hens and cover with cling wrap. Allow the hens to marinate in the refrigerator for 3-4 hours. At the end of marinatiting time, place the hens, breast up, into a dutch oven or large oven-proof casserole dish. Pour the marinade over the hens (it should come about halfway up on the hens, depending on your cooking dish -- discard any extra marinade) and toss in a bay leaf. Finally, sprinkle the Old Bay seasoning on top of the hens. Place the covered dutch oven or casserole dish in a pre-heated 375 degree oven for 1 hour. At the end of an hour, lightly rub the breasts and legs with the butter and re-cover. Allow the hens to bake another 45 minutes at the same temperature. Discard the bay leaf and serve hot with either egg noodles or plain rice. Garnish with parsley sprigs and orange slices. NOTE: You could use a regular roasting chicken for this recipe -- just add 15 minutes to the baking time. Also, you can substitute honey for the sorghum molasses if you wish and, either Paul Prudhomme's Poultry Magic or regular poultry seasoning can be substituted for the Old Bay seasoning. There are recipes for italian spices on Recipe*Zaar if you can't find them at the store.
Drain pineapple, reserving juice in a bowl. Add apples to the juice; toss to coat. Let stand for 5 minutes; drain. In a large bowl, combine the pineapple, carrots, raisins, coconut and apples. In a small bowl, combine the remaining ingredients. Pour over carrot mixture and toss to coat. Cover and refrigerate for 3-4 hours or until chilled.
Pour all ingredients over ice, stir and serve in tall glass decorated with an orange slice and cherry.
Preheat oven to 350. Sift flour, baking powder, baking soda, salt and cinnamon. Combine oil, sugar and eggs in a separate mixing bowl. Beat well. Add dry ingredients. Mix til blended. Toss zucchini with the lemon juice. Stir in zucchini, nuts and vanilla. Spoon into greased and floured loaf pans - bake approximately 1 hour or until done.
Cook rice. Heat up a frying pan over medium high heat. Chop onion. Put enough olive oil in the preheated pan to saute the onion. Saute the onion. After a minute or two add the garlic to the pan. Saute the mixture util the onion is translucent. Chop the chicken breast while the onion is cooking. Salt one side of the chicken. Make sure that the chicken is dry before cooking it. Transfer the cooked onion and garlic to a wok. Put the pan back on the heat and turn it up higher. Once the pan is hot add enough olive oil to saute the chicken, then add the chicken. Cook the chicken for about 3 minutes per side so that it gets a good sear on each side. As the chicken cooks add the sour cream to the wok with the garlic and onions. Heat the wok mixture on low to medium low heat. Make sure not to heat too fast or the sour cream will seperate. When the chicken is done cooking add it to the wok mixture. Add cinnamon, turmeric, dill, and salt to mixture and stir. Once heated serve with the rice.
The cornbread can be made several days in advance and kept in an airtight container. To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt. In a small bowl, whisk together the milk, egg, and butter. Stir the milk mixture into the cornmeal mixture until just combined. Pour the batter into a greased 8-inch square baking pan. Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean. Let cool in pan for 5 minutes; invert onto a rack; cool completely. Crumble the corn bread coarsely into 2 shallow baking pans and toast in the middle of a preheated 325^F oven, stirring occasionally, for 30 to 35 minutes until it is dried and a deep golden color. Set aside. To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste. Add the crumbled corn bread, tomatoes and scallions. Combine well. Divide the pudding between 2 greased 9-inch round cake pans. Let stand for 15 minutes. Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden. Cut into wedges to serve.
Preheat oven to 375. Brown beef, onion, and green pepper; drain. Spray and 8 x 8 inch pan with cooking spray. Unroll the cresent rolls (they will unroll right into the pan) and pinch together to form a crust. Bake 6 minutes. Add tomato sauce, beans and seasonings to the tvp crumbles, mix thoroughly. Top crust with meat mixture and bake an additional 10 minutes. Top with cheese and bake another 5 minutes.
Fry the leeks gently in the butter for 5 minutes then stir in the potatoes. Add the milk and stock and season with black pepper; Cover and simmer for 15 minutes or till the potatoes are tender. Squash the potatoes a bit with the back of a spoon if you'd like your soup slightly thicker. Gently lower the haddock chunks into the pan and simmer gently for five minutes. Ladle into bowls and serve with crusty bread.
Allow butter and eggs to stand at room temperature for 30 minutes In a medium bowl stir together flour, baking powder and salt: set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar about 1/4 cup at a time, beating on medium speed until well combined. Beat for 2 minutes more after all sugar is inches. Add eggs 1 at a time beating after each egg for one minute. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Bake at 375°F oven for 20 to 25 minutes for 9 inch pans 30 to 35 minutes for 8 inch pans, 25 to 30 minutes for 13x9x2 inch pan. Use your toothpick to check if it comes out clean.
Season and grill the chicken breasts until done. Cool and slice into bite sized pieces. Add butter to a large saute pan on medium heat. Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper. Saute mixture until shrimp and mushrooms are cooked. Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently. Meanwhile, cook pasta al dente according to package directions; drain excess water. Toss cooked pasta with contents of saute pan. Serve.
Crumble sausage into skillet and fry until well done. During frying time, peel and slice onions, place over sausage and cover with pan. Stir frequently and fry until onions are starting to brown. Drain most of fat from skillet. Place cheese and cream in small bowl. Heat in microwave at high for about 30 seconds. Whisk until smooth. Place sausage and onions in serving bowl and cover with cheese sauce. Stir well and serve.
In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, and salt to taste. Heat to boiling and reduce heat. Simmer, covered for 30 minutes and remove from heat. Add cheese and stir until melted. Serve with sour cream and garnish with cilantro.
Heat a large skillet on low, pour in both cans of the stewed tomatoes (do NOT drain), pepper, onion and mushrooms and simmer for approx 10 minutes. While all of the above is cooking, start heating your water for the Egg Noodles. Prepare as directed and set them aside. Place the cube steaks on top of the stewed tomatoes and continue to simmer for another 5 minutes. Flip steaks over and cook another 5 mins or until done. Remove the steaks and set them on a seperate plate. When all the vegetables are soft, add the sour cream. Bring the mixture to a bubble. Now add the flour and stir constantly until you acheive the desired thickness. Spoon the mixture over the egg noodles (and over the steak if you would like). Enjoy!
Preheat oven (or grill) to 350. Heat butter in saute pan over medium high heat. Saute mushroom stems, bacon bits, garlic powder, and onion powder until mushroom stems brown and release their water. In a small bowl mix cream cheese and mushroom stem mix. Fill each mushroom cap with cream cheese mix. Sprinkle a small amount of shredded cheddar cheese on top. Bake for 15 to 20 minutes.
Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside. Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth. Shape the mixture into meatballs. Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste. Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over. Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).
Combine all ingredients in a container with a lid. Mix well. Refrigerate overnite, stirring occasionally.