HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel grapefruit, and cut out sections so that no white is on it Boil about 1 1/2 cups of water. Add couscous and remove from heat. Let stand until all the liquid is absorbed. Next heat oil in a skillet add green onions and garlic and sautee for about 2 minutes. Sprinkle in cumin and cook for 1 minute. Add shrimp and cook for 3 minutes or until the shrimp are pink and cooked all the way. Stir frequently. Stir in grapefruit sections, cilantro, lime juice, salt and pepper. Serve on top of couscous and garnish with avocado.
Add wheat berries and water to saucepan and bring the mixture to a boil, lower the heat and simmer covered until the wheat berries are tender but still chewy in texture, about 15 minutes. Set aside to cool. Toss cooled wheat berries and remaining ingredients together in bowl and serve.
Place peas, sugar and salt in a medium saucepan; add just enough water to cover. Bring to a boil; reduce heat and simmer about 6 minutes. Drain. Return the drained peas to the saucepan and add all remaining ingredients. Toss well to coat. Serve.
Filling: Reserve 1 cup of juice and mix in cornstarch. In a large stock pot, mix sugar with cherries and remaining juices and cook until bubbling, stirring constantly. Add the reserved juice/cornstarch mixture and stir to combine. Cook for about 3 minutes until thickened. Pie: Preheat oven to 400 degrees F. Coat a smooth surface in flour and roll out 2 rounds of pie crust lengthwise. Line the bottom of a 9x13 baking pan with dough. Trim the excess and pinch the edges of the pie crust. Fill the crust with filling. Cut 6 1-inch strips of pie crust. Use small square cookie cutter to cut out 9 squares. Twist the strips and arrange across the pie to create ribs. Place the squares down the center of the ribcage. Brush crust with egg. Bake 35-45 minutes until the crust is golden brown and juices begin to bubble.
Add saffron in lukewarm milk and leave aside. Combine sugar with khoya, mix and then cook over medium heat until the mixture is smooth. Add milk in a slow trickle to khoya, stirring continuously and cook till milk is absorbed. Repeat the same process till all the milk is used. Take off the heat, add rose essence, cardamom powder and chopped pistachio. Mix well. Now take a little of the mixture and shape it into a round flat peda. Make same-sized pedas from the remaining mixture. Leave aside to cool thoroughly before serving.
Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain. Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly. Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok. Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent. Add noodles and vegetables to wok, stirring to combine. Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.
Preheat oven to 400 degrees. Combine wine and 1 cup sugar in large heavy pot over medium heat. Stir until sugar dissolved. Add cinnamon and cloves. Peel pears, cut in half from top to bottom and remove core. Add pears to wine mixture and cook for about 5-7 minutes or until pears are just tender. Remove pears from syrup. Turn up heat on wine and bring to a rolling boil. Place bottom crust into pie pan. Top with sliced pears. Sprinkle pears with 1/4 Cup sugar. Remove spices from wine syrup. Add 1 Tsp rose water to wine syrup mix well. Take 1/3 C of wine syrup and pour over pears. Place top crust on pie sealing edges by folding crust over edge of the bottom crust and pressing. Cut vent hole into center of pie and place pie on center rack in oven. Bake for 20 minutes then remove from oven. Melt 1 Tbsp butter and 1/2 tsp rose water then brush this mixture on top of pie. Sprinkle with tablespoon of sugar and return to oven. Bake for another 20 minutes or until pie is golden brown.
Place chicken in 1-gallon zip bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes. Cut each tomato into quarters, lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto rimmed cookie sheet so that tomato pieces don't touch. Place in 375 degree oven and roast for 30 minutes. Spoon tomatoes and all accumulated juices into small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks. Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast at 350 degree for about 30 minutes, turning once. To serve, place each chicken breast half on warmed dinner plate. Spoon 1/4 of tomato mixture over top. Lemon Vinaigrette: In small bowl, whisk together olive oil, lemon juice, garlic, kosher salt and pepper.
Stir orange juice concentrate with cranberry juice and vodka. Freeze in a covered container. Remove from freezer at least 30 minutes before serving. Spoon the slush into glasses to serve.
Preheat oven to 350°F. In a 9 x 13-inch baking dish, spread on the bottom a fine coat of enchilada sauce; set aside. In a small bowl, combine the two cheeses together; set aside. In a skillet over medium-high heat, add oil. When hot but not smoking, add pork and cook to warm it up, tossing continuously, about 2 minutes. Transfer to a bowl and add red kidney beans, corn, and 1/2 cup mixed cheese; stir to combine. Fill each tortilla with 1/2 cup of pork mixture. Roll up by folding the ends and transfer into the prepared dish. Ladle over the remaining enchilada sauce and transfer into the preheated oven; bake for 10 minutes. Remove from the heat and sprinkle the remaining cheese on top. Return the baking dish to the oven and bake for another 10-12 minutes or until the cheese is melted and golden. Sit for 5 minutes before serving. Spread sour cream across, add tomatoes, avocado and sprinkle cilantro.
Preheat the oven to 425°F. Split open the figs and stuff each one with a piece of camembert. Wrap each fig with two slices of pancetta. Place on a baking tray and cook in the oven for 5-6 minute, or until the pancetta is golden and the cheese melted. Remove the figs from the oven and drizzle with a little port and balsamic vinegar. Sprinkle with thyme or basil leaves, to serve.
In a large resealable plastic bag, combine the first eight ingredients; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Coat grill. rack with cooking spray before starting the grill. Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Grill, covered, over medium. heat for 8-10 minutes or until meat reaches desired doneness, turning. occasionally.
In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary. Spread frosting on cooled cupcakes.
Line a cookie sheet with foil. Spray with Pam cooking spray. Lay crackers close together on cookie sheet. In a sauce pan, heat brown sugar and butter, blending till melted. Pour melted butter mixture over crackers and bake in a 400 degree oven until bubbly. Top with chocolate chips, and chopped nuts. Let cool before breaking apart. Enjoy!
Place the rice in a large saucepan with the butter, olive oil, and salt, and chicken broth (or water). Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes. Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.
In a large saucepan, saute onion in butter until tender. Add all remaining ingredients except rice and bring to a boil. Add rice and stir well. Cover and bring to a boil. Reduce heat and simmer 20 minutes.
Bring the honey to a boil and cool. Cream the butter and sugar, add the egg yolks, one at a time. Beat until fluffy, then beat in the honey. Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts. Beat egg whites until stiff and fold into batter. Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes. Lower heat to 300F (150C) in final stages of baking to prevent honey from burning.
Preheat oven to 450 degrees F. Place In a food processor the oil,softened butter, garlic, cheese and herbs. Pulse until well combined. Slice the bread into 1-inch thick slices. You will need 12 to 16 slices. Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes. Top each with a slice of truffles. Enjoy!
Place chicken breasts in oblong slow cooker. In a separate bowl,Combine orange marmalade, russian dressing, onion soup mix, and 3/4 cup water and stir well. Spoon over chicken breasts. Cover and cook on low for 4-6 hours.
Saute the onion, garlic and bacon in the olive oil over a low heat until soft for around 15 minutes, stirring occasionally. Meanwhile, cook the tagliatelle in a large pan of slightly salted water according to the instructions on the packet. Drain the pasta in a colander and pour over some boiling water to wash away the starch and prevent the pasta from sticking together. Stir the mushrooms into the onion and bacon mixture and Saute for five minutes. Stir in the creme fraiche, season to taste and heat through. Remove from the heat and stir in the cooked tagliatelle. Serve immediately.
In a cast iron skillet, add ham pieces and warm over medium low heat. Stirring when the ham starts to release its juices. Be sure that the the ham renders off enough fat to use 3 tbl. Remove ham and add brown sugar. Scraping up all the charred bits off the bottom of the skillet. Turn up heat to medium. Add strong coffee, bring to a boil until gravy thickens. Place country ham pieces atop bottom of biscuit, spoon gravy over, top biscuit. And enjoy!
Preheat oven to 400°F. Coat baking sheets with non-stick spray. In a medium bowl, combine bran, raisins, nuts, and cornflakes. In a large bowl, mix together sugar, flour, cinnamon, nutmeg, baking powder, and baking soda. Add bran mixture to flour mixture; mix well. Add yogurt, oil, and vanilla; mix well. Drop by heaping teaspoons onto cookie sheets. They don't spread so you can either drop them close together or flatten them, but however they go in is the same shape they come out. Lower oven temperature to 350°F before putting cookies inches. Bake for 15 minutes. Take cookies out of oven. Turn cookie over and bake for 10 more minutes. Turn oven off. If cookies aren't crispy yet, return to oven until crispy.
In a small skillet over medium heat, add the szechuan peppercorns and toast, stirring occastionally, about 2 - 4 minutes. Transfer the peppercorns to a measuring cup and cool. Combine rest of ingredients and grind the pepper mixture, working in small batches. Note My peppercorn shaker does not grind the black peppercorns down enough for my taste and I can end up with large chunks. Using a mini food processor, I will coarsely grind these first then add them to the rest of the ingredients and coarsely grind them again (keeping in mind, that your peppercorn grinder will make a finer grind).
Preheat oven to 350-degrees F. Spray tube or fancy cake pan with cooking spray and dust with sugar or ground nuts. Beat egg whites until foamy, slowly add sugar, and continue beating until stiff peaks form. Sift the flour and cornstarch into the egg white mixture, folding to combine well with rubber spatula or wooden spoon. Fold butter into cake mixture. Add extract. Turn into prepared pan. Bake for one hour at 350-degrees F or until done. Cake will not rise but feels firm to the touch when done.
In skillet, saute garlic in olive oil until garlic is lightly browned. Add italian style stewed tomatoes and crushed red peppr. Simmer for approx 20 minutes on low. Cook pasta according to package directions. When both arrabiata sauce and pasta are done, toss together. Toss in cheese while sauce is hot so it will melt.
Bring to a rolling boil, the first three ingredients. Cool until lukewarm, then add remaining ingredients. Mix and pour into bottles. Keep in cool, dry place.
If necessary, split between 2 large stock pots, splitting ingredients as you add them. Brown beef and sausage. Add onion and garlic, saute until translucent. Add tomato sauce, crushed tomatoes, chiles and spices. Simmer at least 30-45 minutes. Add kidney beans 15 minutes before finishing. Serve hot, garnished with sour cream, chopped onions, hot sauce, or cheddar cheese.
Cook potatoes in boiling water until tender, drain. Combine with tomatoes, onion and beans. Drizzle with tandoori mayonnaise. Scatter with parsley.
Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed. Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper. Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat. Add mixture to the pan and cook for 3 minutes. Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned). Season to taste with more salt and pepper. Optional toppings: Ketchup, salsa, etc.
Grease 9 x 13 glass dish. Bring chicken broth to boil, add can chicken, and pasta, cook till pasta done and most of the broth is absorbed. DO NOT DRAIN. Pour into glass dish. Saute in butter, onion, bell pepper, pimentos, and sliced mushrooms till onions and mushrooms wilted. Spread over chicken and pasta. Mix with wire whisk over low heat cheese soup, evaporated milk, stirring till heated, then pour over vegetables covering top of casserole. Sprinkle with Parmesan cheese.
Preheat over to 400f and lightly grease muffin tin or line with paper. Set aside. Peel bananas and mash (or slice one). Set aside. Sift together flour, cocoa, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, combine cereal and milk. Let stand 2-3 minutes or until cereal is softenened. Add egg, fat substitute, and mashed bananas. Mix well. Mix is sliced bananas (if one was sliced). Add the flour mixture, stirring just until combined. Portin into muffin tins evenly.
with salt, sweat the onion, carrot, and celery in hot olive oil. add the broth, tomatoes, lentils and seasonings. bring to a boil. reduce heat and cover, cooking about 35-45 minutes. blend if desired (I do not blend).
Heat oven to 375°F. Line two large baking sheets with parchment paper. Whisk together flour, baking powder and salt; set aside. With mixer, beat butter, 1 cup granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds. Place 1/2 cup sugar in shallow bowl. Roll dough into 1 1/2-inch balls, roll in sugar and place about 2 inches apart on baking sheet. (If the dough seems too sticky to handle, ill a medium-sized bowl half way with cold tap water. Before you roll each ball of dough, dip your hands in cold water and dry--this will keep dough cool and help keep it from sticking to your hands.). Butter bottom of glass and then dip in sugar. Flatten dough balls with glass until about 3/4 inch thick. Bake until cookies are golden brown around edges and very lightly colored, 12 to 15 minutes. Cool cookies on baking sheets about 3 minutes and then transfer to wire rack and cool to room temperature.
Heat oven to 350/. Line 13 x 9 pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on High 1 to 1.5 minute or until melted. Add cake mix, 1 egg and 1 T lemon juice; beat with mixer until well blended. Press 2/3 mixture onto bottom of prepared pan. Beat cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice, and zest; mix well. Pour over crust, top with berries. Pinch small pieces of remaining cake mix between with your fingers; press lightly into cream cheese layer. Bake 45-50 minutes or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.
Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick. In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes. Stir in the lime juice, vinegar, and water. Bring to a boil over high heat. Add scallops, arranging them in a single layer. Reduce heat cover and simmer until the scallops are just opaque about 2 minutes. Transfer scallops to a bowl. Boil the liquid over high heat until reduced to 1 cup approximately. Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours. Meanwhile fix the Jicama (cut into matchsticks). Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls. Garnish with cilantro and lime wedges.
In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want. In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency. Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size. Preheat oven to 425 degrees F and preheat grill to medium-high heat. Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. Add desired toppings and bake in oven until cheese melts.
Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly. Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible. Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts. Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan. Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry. Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.
In a small bowl, stir together the mayonnaise and the hard-cooked eggs. Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate. Serve chilled with crackers, baguette slices or endive cups.
Pour water, Worcestershire, Red Hot Sauce and all dry ingredients (first 13) in saucepan and bring to a boil. Reduce heat and simmer 3 minutes. Remove bay leaf. Mix cornstarch with 2 tbsp water; stir into sauce. Cook, stirring constantly until sauce thickens. Whisk in vegetable oil. Makes about 3 cups.
Add tripe, stew meat, hominy, spices together in crock pot. Cover with water or beef stock. Cook on low setting for 6-8 hours.
First make the dressing & then set aside. Cook pasta according to package directions and rinse under cold water until cool. Add peppers, onion, pepperoni, mushrooms, broccoli, olives, sun dried tomatoes & feta to pasta & toss. Pour dressing over all & mix well. Chill until time to serve. Enjoy!
In a food processor, combine almond flour, arrowroot powder, salt and baking soda. Pulse until ingredients are well combined. Pulse in agave nectar and orange zest until the dough forms a ball. Remove dough from food processor and work in cranberries and pistachios with your hands. Form dough into 2 logs on a parchment lined baking sheet. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour. Cut the logs into 1/2 inch slices on the diagonal with a very sharp knife. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes. Remove from oven and allow to cool, set, and become crispy.
Layer all ingredients in a shot glass over the back of a spoon. First Advocaat, Cream then Creme De Cacao.
In a medium sauce pan mix water with sugar and lemon juice. Bring to a boil. Add strawberries. Cover, reduce heat and simmer 5 minutes. In a mixing bowl combine flour, the 4 Tbsps. sugar, baking soda, and salt. Cut in butter with a pastry blender. Stir in sour milk with a fork till ingredients are just moistened. Drop by teaspoonfull into the simmering strawberry liquid. Cover and let simmer about 12 minutes. (Do NOT lift cover.) Serve wit thick cream or ice cream.
Whiz flour, butter and salt in a food processor to a crumb texture. Add vinegar, yolk and milk and whiz to a smooth dough. Shape into a disc, enclose in plastic wrap and chill for at least 1 hour. Roll out pastry between 2 sheets of lightly floured baking paper, to 3 - 4 mm thick, to fit a 24cm flan dish. Remove top sheet of paper, then use the bottom sheet to invert the pastry into pan. Gently press pastry into pan. Any excess pastry can be left hanging over the edge of pan. Chill 30 minutes. Heat oven to 200 degrees Celsius. Prick pastry base with a fork, then line with baking paper. Fill with pastry weights or uncooked rice, and bake blind for 15 minutes. Remove paper and weights or rice, then bake a further 5 to 10 minutes until base is dry. Trim overhanging pastry from edge. Meanwhile gently saute the sliced leek in olive oil, then add a splash of water, cover, and cook gently until water is evaporated and the leeks are soft. In a medium-sized bowl, hand whisk the whipping cream and eggs together. Add grated cheese and mix well, then season with freshly ground pepper and chopped dill. Spread leeks over pastry base, then top evenly with smoked salmon slices. Pour egg mixture into pie crust, spreading evenly. Reduce oven temperature to 175 C and bake for 40 to 50 minutes, until quiche is puffed and lightly browned, and knife test comes out clean. Allow to cool, out of oven, for 10 to 15 minutes before serving with a tossed green salad.