HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat a large pot of oil to 350 degrees F. Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through. Open and flatten the two halves like a book, so that it resembles a butterfly. Remove the vein. Make an egg wash by whisking the eggs together with the chili flakes and a little water. Season shrimp with salt and pepper. Dip the butterflied shrimp into the egg wash and then coat in coconut. Deep fry in hot oil until golden and crispy and shrimp is cooked through.
Combine watermelon, tomatoes, onion, cucumber, lime juice and oil in a large bowl. Season with salt and pepper. Cover and refrigerate for at least 1 hour.
In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla. Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
Beat shortening until creamy and fluffy. Slowly adding in sugar, continue creaming shortening with sugar. When light, add in melted chocolate, then eggs. Blend well. Sift dry ingredients together, add alternately with milk with the vanilla added. Add in the nuts and blend well. Bake batter in a waffle iron.
Cut berries, cover in sugar and let macerate to release the berry juices. (maybe an hour or so.). Add vodka, berries and 3-4 ice cubes to a shaker cup, and shake for all it's worth. Strain into chilled martini glass.
Wash leeks very well and cut off the green leaves,leaving only a few inches of green tender leaves. Chop the leaves and reserve. Cut the white part of the leeks into 1/4-inch slices. Melt butter in a large pan, add the leeks and onions and cook for about five minutes. Add the leek leaves and cook for an additional three minutes. Add the chicken broth, potato cubes and wine and bring to a boil. Cover and simmer on low heat for about one hour. Put soup in a blender, a few cups at a time, and puree. Once each batch has been pureed, pour it from the blender back into the pan. Simmer over moderate heat and then add the salt and pepper and Half and Half. Sprinkle with parsley and chives and serve.
After the cake has been cooled place it into a stand mixer. Add the cream cheese. Mix on medium until combined. Spray a baking sheet with nonstick cooking spray. Roll about a tablespoon into a ball. Repeat until of the mixture is finished. Melt the chocolate over a double boiler. Now, Dip a popsicle stick into the chocolate just to coat a bit of the bottom. Place it into the cake ball. Repeat until all balls have a stick. Dip each pop into the chocolate and let the extra chocolate drip off. Repeat. Place in freezer until ready to serve. Best served with coffee and frozen.
Arrange chicken pieces in a 15x10x1-inch baking pan making sure pieces do not touch. Bake in a 400 degree F oven for 30 minutes. Meanwhile, combine green onion, honey, garlic powder, and ground red pepper. Brush chicken pieces with honey mixture. Return to oven. Bake for 15 to 20 minutes more or until golden brown and chicken is no longer pink. Makes 4 servings.
Wash and cut a slit into the eggplant. Bake on 400 for 1 hour or until the eggplant is soft and colapsed. Set the eggplant aside to cool and begin prepping the other ingredients. Once the eggplant is cool slice off the ends and discard. Leaving the skin on slice the eggplant into 1/8 to 1/4 inch slices and then roughly chop. This is just to make the skin a little bit easier on your blender. Add the egg plant, lemon juice, tahini, garlic and berbere to the blender and blend until smooth. Give it a taste and then add salt if necessary.
In a medium high heat pot stove top or a rice cooker set on add oil when hot add onions, peppers, and garlic stirring for 3 minutes. Add remaining ingredients. Cook stove top 20-30 minutes. Cooking in ricer cook according to directions. When done stir and fluff. Enjoy garnished with an orange slice.
Preheat the oven to 180°C, and line a baking sheet with non stick paper. Put the butter and sugar in a bowl and beat until fluffy. Melt 75g of the chocolate. Chop the remaining chocolate into little chunks. Add the melted chocolate into the butter mixture and mix until smooth. In a separate bowl sift the flours, cocoa and baking powder. Beat it into the chocolate mixture. Stir in the chocolate chunks. Drop teaspoon size balls onto baking sheet, press down slightly. Bake for 20-25 minutes until crisp on the outside. They may be a little soft in the middle--this is the melted chocolate. Allow to cool on the tray.
Heat butter in a large skillet over medium heat. Add the onion and saute til golden, 8-10 minutes. Add mushrooms and paprika. Cook, stirring occasionally til mushrooms start to wilt about 5 minutes. Whisk egggs, salt and peppers in a small bowl. Reduce heat to low. Pour in the egg mixture over the top of veggies in the skillet. Cook omelet slowly for about 10 minutes, or until done enough to flip over without running. Flip and cook 3-4 minutes on the other side. Cut omelet into wedge and serve with a dollop of sour cream and sprinkling of parsley and green onion.
Spray the "trunk" of the tree with a colour of your choice such as gold or silver. Spray the plant pot the same colour, allow them to dry for at least 4 hours. Cover the foam ball with aluminium foil and wrap securely around, taping if necessary. Place some pebbles in the bottom of the plant pot and then push the florist's foam in, on top of the pebbles - wedging it in so that it is firm. Stick the "trunk" into the foil-covered ball - firmly - then push the other end of the "trunk" into the florist's foam in the prepared plant pot. Make sure it is firm and does not rock, add some more pebbles. Tie a ribbon around the top of the "trunk" at the base of the foil-covered ball - then tie a large bow. Take a cocktail stick and push it into your truffle, (or other sweets/candy) then push the other end into the foam ball making sure it is securely positioned. Do this for all the chocolate truffles until the "tree" is full. Add some white foam packing balls around the top of the plant pot to resemble snow - brush off any loose cocoa and serve with coffee! Don't forget to pin your Partridge nearby! My Partridge is a glass bird, that was a gift from JoyfulCook!
Preheat oven to 350 degrees. Combine cumin, paprika, salt, and ground red pepper. Cut each pita half into 4 wedges. Arrange pita wedges on a baking sheet. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita. Bake at 350 degrees for 10 minutes, or until crisp.
Topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside. Cheesecake: Preheat oven to 300 degrees. Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes. Filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool. When cool, spoon about 1 1/2 to 2 tablespoons of Peach-Mango topping over the top of the sour cream filling on each cupcake and refrigerate.
Add rice, oil, cayenne and garlic salt to a medium sauce pan. Put temperature on medium and saute, stirring constantly, until the rice is evenly covered with the oil. You want to saute it at least 5 minutes to make the rice have a crispier (but not crunchy) texture when it's all finished. Add the chicken broth. Bring to a boil, then cover, turn down to low and let simmer for 15 minutes. After 15 minutes check it to make sure it's not too crunchy. If it is, just add a little more water and let it simmer longer. Remove from heat. Add Parmesan, sage, parsley and pepper and mix it up until Parmesan "disappears" into the rice. Add more of whatever you like to taste. It should be salty enough with the garlic salt, chicken broth and Parmesan, so be careful about that.
Mix all ingredients except cucumbers until creamy. Add cucumbers. Refrigerate until well chilled. I dish mine out using a slotted spoon and then season with salt and pepper.
Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool. When cool enough to handle, dice the meat and set aside until needed. While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes. Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes. Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil. Add the tomatoes and cream. Reduce heat and simmer for 20 minutes. Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.
Bring all ingredients to a boil in heavy saucepan, then simmer for 5 mins until rhubarb is soft, stirring occasionally,. Serve warm with pork, chicken or salmon.
Cook lasagna according to package and drain. In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram. Spread evenly on lasagna strips. Cut strips in half crosswise. Roll strips jelly-roll style. Cut each roll in half, leaving ruffled edge at top and bottom. In 10x15 inch baking dish spread 3/4ths of sauce. Arrange roll ups (curly edges up) on sauce. Top with remaining sauce and Parmesan cheese. Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot. Can be frozen for later baking.
In a small mixing bowl, beat cream cheese, sugar and 1 tablespoon milk until smooth. Gently stir in 1 cup Cool Whip. Spread evenly into crust. In a large mixing bowl, beat pudding mix and remaining milk on low speed for 2 minutes. Pour over cream cheese mixture. Chill at least 2 hours. Just before serving, garnish with remaining Cool Whip and chocolate morsels.
Preheat oven on broil betting. Spray broil pan with Pam. Lay salmon skin side down. Season to taste. Broil 6 minutes. Take out of oven, flip salmon with a spatula. Place back under the broil for another 4-5 minutes. Salmon is ready when largest part of the salmon is flaky. Enjoy!
In a small saucepan melt the butter over medium low heat. Add the mayonnaise and peas and toss quickly to coat. Remove from heat. Transfer to a medium sized bowl and add all remaining ingredients. Mix until well combined. Cover and chill for at least 2 hours.
Preheat oven to 375°F. Cut squash in half lengthwise and remove and discard seeds. Place squash, cut side down, in 9x13 baking pan. Fill pan with 1/2 in of water. Bake 45 minutes or until skin pierces easily with fork and squash strands can be scraped out easily. Set squash aside to cool and leave oven on at 375. In a large pan, cook beef and onions over medium heat until beef is no longer pink. Add garlic and coriander and cook for 2 minutes. Add taco seasoning and 3/4 cup water and bring to a boil. Reduce heat to simmer and add salsa, black beans and corn. Cook 5 minutes. Turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. Mix well. Taste mixture and add salt and pepper as desired. Using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. Toss well. Rinse baking pan used to cook squash, dry and spray with nonstick cooking spray. Add mixture to casserole and sprinkle with tortilla chips. Bake for 20 minutes. Serve with sour cream and remaining 1/4 cup of chopped cilantro.
Preheat oven to 350°F (180°C). Cut up all veggies, and place in a glass baking dish. Drizzle with sundried tomato and oregano salad dressing, or use any oil-based salad dressing you may have on hand. Roast in oven for 10-15 minutes or until veggies are tender. Serve hot as a side, or on top of pasta or rice for a complete meal.
Stir together dry cake mix, dry pudding mix and flour. Using your hands, work in the mayonnaise till dough is smooth and a little stiff. Work in pecans and chocolate chips. Shape dough by rounded teaspoons into marshmallow shapes; place on cookie sheets. Bake on the center rack at 350° for 16 minutes or until lightly browned. Do not overbake.
Remove florets from broccoli head. Cook florets in 4 cups water for 4 minutes, drain the florets, reserving the cooking water. Set florets aside for later. Chop broccoli stalk into small cubes. Melt butter in a large heavy saucepan. Add potatoes, onions and broccoli stalk, and saute for 10 minutes or until onion is soft. Add cumin and flour and cook for 1 minute, stirring constantly. Add 3 cups of the reserved floret cooking water and the bouillon cubes, and simmer for 20 minutes, stirring occasionally until broccoli stalks are tender. Stir in cream and cheese. Season with salt and pepper. Puree the soup in a blender until smooth ( Be Careful if doing this while HOT). Add the florets to the blender and pulse once, (this give the soup a nice green florety colour without totally destroying the florets). Taste and season again if necessary. Heat through before serving.
Melt butter in a heavy bottomed deep skillet over medium-low heat. Swirl pan occasionally until the butter solids and garlic begin to turn light brown. Once butter starts to turn a medium brown color, slowly pour in cream. Continue to simmer for about 10 minutes over low heat stirring continuously until bubbly and thickened. Slowly sprinkle in cheese and continue stirring until cheese is completely melted and sauce is smooth. Season with salt and pepper.
Combine all ingredients in large bowl, stir til combined. Serve immediately or refrigerate for an hour or two to let flavors mingle. We especially like it on cracked wheat bread but sourdough or croissants would be delicious as well.
Blend the cocoa powder, sugar, cold milk and cornstarch together well. In a saucepot heat the one cup milk, to simmering point, and stir in the ingredients, and cook for one or two minutes, until dissolved and hot. Stirring well. Pour into cup, top with mallows or whipped cream.
Melt chocolate in heatproof bowl set over saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4 to 5 minutes. Add melted chocolate, butter mixture, and cream to clean bowl of standing mixer and stir to thoroughly combine. 5. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1 to 2 minutes (frosting should be 70 degrees). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1 to 2 minutes. Stir with rubber spatula until completely smooth.
Place the chicken in the crockpot. Place all remaining ingredients on top of the chicken. Cook on high for 2 1/2 hours (depending upon the size of the chicken.). After the chicken is done remove it to a cutting board. Remove the chili - unless you like a sauce with a lot of heat. To make your sauce simply get out your handy-dandy immersion blender and blend the heck out of everything left in the crockpot. Serve with cauliflower rice and pour your delicious sauce over all.
Just throw all ingredients into the crock pot and turn on low for approximately 7-8 hours. It's ready whenever you are. Great served with biscuits or nacho chips. Even tastes good the next day!
Pour off any fat from skillet in which pork was cooked. Add oil and heat skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Increase heat to medium-high and add broth; bring to simmer, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer until liquid is reduced to 1/3 cup, 3 to 4 minutes. Add syrup, vinegar, mustard, and any juices from resting meat and cook until thickened and reduced to 1 cup, 3 to 4 minutes longer. Adjust seasonings with salt and pepper, pour sauce over pork, and serve.
To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts, mint and 2 tbsp cilantro in a large mixing bowl. To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix. Pour the dressing over the salad and toss well to combine. Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro. Can also garnish with more peanuts, if desired.
Marinate chicken in wine for 2 hours. Pour wine from chicken; add onion, parsley & butter to wine. Pepper (salt if you are using) chicken & sprinkle with paprika. Place skin down in casserole dish. Pour wine mixture over chicken. Bake 25 minutes at 450°F. Turn chicken; add mushrooms & bake for 25 minutes or until tender.
Cube or tear bread into 1-2 in chunks. I like to use great harvest bread Apple cinch bread but any French, Italian, etc works. Put them in a sprayed or greased 13x9 in baking dish. mash 2 very ripe bananas with 1/4 c brown sugar. Whisk in 6 eggs. add 3 cups of milk, hazelnut and vanilla extract (double vanilla if you don't have hazelnut) and whisk until combined. Pour over the bread and refrigerate 4 hours or overnight. mix the remaining 1/2 c brown sugar with the cinnamon and walnuts and sprinkle evenly over the top of the bread in the morning. Slice the 1/2 stick of butter very thin and dot the top of the casserole with them. bake at 350 for 50-60 minutes, let stand 10 minutes before cutting. Serve alone or with maple syrup. This reheats very well!
Rinse lamb and blot dry. Trim as much fat away from rack as possible. Slice between rib bones, all the way through, to yield eight chops per rack. Place in large container. Combine Ras el hanout, 2 TBSPs of garlic, minced cilantro and olive oil. You might need more olive oil in order to obtain a smooth slather. Toss lamb chops in mixture and allow to stand at room temp for an hour or so. Sprinkle coated lamb chops generously with salt and pepper. Grill over hot fire or broil to desired doneness, only a few minutes per side. When internal temp reaches 130 degrees F, they are medium. After removing from cooking source and still hot, sprinkle with lemon juice. (You might get the same result with adding the lemon juice to the marinade mixture before the lamb is cooked). Prepare gremolata topping on same day you are serving the lamb. Remove pulp from preserved lemons and discard, keeping the rind. Then thoroughly rinse in cold water and mince finely. Roughly chop parsley leaves. Combine preserved lemon, parsley leaves, and remaining tsp of minced garlic. Sprinkle over lamb chops before serving. **************************************************. Preserved lemon: I usually start with about 5 lbs of organic lemons, juicing enough of them to yield about a cup. Go for organic ones, otherwise they have a coating of wax on them to preserve shelf life in the supermarket. You will need a glass jar with an air-tight seal. Combine ~ a tablespoon of coriander seed with ~ a tablespoon of fennel seed. Place 1 bay leaf and 1 cinnamon stick in the bottom of glass jar. Have a small bowl of Kosher salt nearby. Slice lemons in quarters ALMOST down to stem end, but leave intact. Place coriander and fennel seed inside lemon and also fill with salt. Place cut side down into glass jar, squeezing as many into the jar as you can. As you squeeze them, some of the lemon juice is released, but not enough to fill the jar. Just continue packing in as many lemons as you can and add additional salt between layers of lemon. Top off with freshly squeezed lemon juice. Then refrigerate for a month before using. I think this is Jamie Oliver's technique, but there are many out there. He has also suggested doing this with other citrus, like limes and mandarin oranges. Meyer lemons work nicely. Some techniques suggest a layer of olive oil on top, and this works well, too. If refrigerated, they last indefinitely.
Preheat oven 350 deg. Place crushed Ramen noodles, almonds, and sunflower seeds on a jelly roll pan and bake for 5-7 minute Watch closely so they don't burn. Cool until needed. Mix dressing in a small bowl. Can be done ahead of time. In a large bowl, mix coleslaw mix, carrots, and green onion. When noodle mixture is cooled and you are ready to serve, add to the cabbage mixture. Stir in the dressing and serve immediately.
Shell and devein the shrimp. Bring 1 quart salted water to the boil,, add the shrimp, and cook for 3 minutes ONLY. Drain at once and rinse in cold water to stop the cooking process. In a bowl combine the lemon slices, onion slices and pimiento; toss well. In a separate bowl, combine the oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne, and parsley. Whisk together and add to the bowl with the lemon slice mixture. Arrange the shrimp on a serving dish and pour the marinade over the top. Cover and chill for 3 hours ( no longer ) before serving. Serve with toothpicks .
Split your bagel in half and grill (or toast in the toaster if you must) til warm and light brown. Slather each side with a little butter, then cream cheese, then 10 raisins on each bagel, then sunflower seeds. Top cucumber, sprouts, bacon bits, then apple and sprinkle some cinnamon on top. As an adult, I now eat my bagel open faced, however the original is served sandwich style. NOTE: In true Winston fashion, I must tell you that he would make your bagel with any combo of ingredients you wished. Sometimes I added bacon bits and sweet onion to my combo above. . .depended on how many drinks I had that night LOL. He also offers garlic powder, but that never fit with my chosen combo.
Brown meat with onions and bell peppers until meat is no longer pink and the onions and bell peppers are done. Drain meat mixture then return to pan. Add in the half can of tomato soup and the half jar of salsa, mix well. Next, add in half of the cheese and the milk and tortilla squares, mix well. Heat until cheese is melted. Transfer into a casserole dish and top with remaining cheese. Bake at 350 degrees for 25-30 minutes.