HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven rack slightly above the middle of the oven and preheat to 500. Cut the catfish fillets into serving size pieces. Place the milk in a bowl and whisk the egg into it. Add the Cajun spice, minced onion and black pepper to the milk/egg mixture. In a separate flat dish, mix the bread crumbs and the sliced almonds. Dip the fish pieces into the seasoned egg wash, then coat them with bread crumb/almond mixture. Place the coated catfish fillets on a well greased (olive oil or similar oil) flat baking pan. Pour the melted butter evenly over the fillets. Place the baking pan on rack and bake for 10-12 min or until fish flakes easily. It is better not to over-cook fish.
Prepare dough. Dissolve yeast in water in small bowl- let stand for 5- 10 minutes, or until mixture expands and becomes bubble- set aside. Combine egg, sugar, shortening and salt with milk in large bowl. Stir in 1 cup of the flour- then add yeast mixture. Gradually stir in just enough of the remaining flour to make an easily handled dough. Turn out on lightly floured board and knead for 5 minutes, or until dough is smooth and elastic- dust board with more flour if necessary to prevent sticking. Shape dough into a ball, place in a greased bowl- turn to grease top, cover and let rise in warn, draft-free place for 1 hour or until doubled in bulk. After this first rising, punch down the dough, cover and let rise again for 30 minutes, or until ALMOST doubled in bulk (marshmallows will leak out if the dough rises too much at this stage) dough may be covered and refrigerated at this point if desired. Turn out on lightly floured board and cut in 1/2. Roll each 1/2 out to a thickness of 1/2 inch. Cut each 1/2 into 12 3-inch circles- set circles aside. Now, for the Mystery filling part. Mix sugar and cinnamon together in a small bowl and set aside. Grease muffin pans. Dip each marshmallow in butter then in reserved sugar mixture. Place one marshmallow in the center of each reserved circle of dough. Wrap dough tightly around marshmallow, pinching edges together tightly. Dip again in butter, then sugar mixture. Place dough in prepared pans, pinched-side-down. Cover and let rise in warm, draft-free place for 15- 20 minures. Bake in preheated 375 degerr oven for 25-30 minutes or until rolls are lightly browned. Remove from pans IMMEDIATELY. Cool on racks.
FOR THE KOFTA: Soak and squeeze out all the water from the bread. Mix the methi leaves, potatoes, onion, bread , green chili, cheese and salt together and shape them into equal sized balls. Dip the balls in the maida batter(made by dissolving little water in the maida)and fry till crisp. Keep aside. FOR THE GRAVY: Boil and grind the spinach to a fine paste. Keep aside. Grind the onions, tomatoes and ginger to a fine paste and fry in some oil for 5 minutes. Stir in the salt, red chili and spinach paste and fry for another 5 minutes. Mix in cream and bring to a boil. TO SERVE: Place the koftas in a dish and pour the hot gravy on top. Garnish with cream on top. Serve immedeately with any Indian bread or rice.
Cake:. Preheat the oven to 350 degrees F. In a large bowl, mix the flour, baking soda, sugar, and salt; set aside. In a saucepan, bring the oil, margarine, peanut butter, and 1 cup of water almost to a boil (do not boil). Pour over the dry ingredients and mix well. Add the eggs, vanilla, and buttermilk. Mix well. Pour the batter into a greased and floured 15x11x1-inch pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Icing:. Combine the evaporated milk, sugar, and margarine in a saucepan. Bring to a boil and cook for 2 minutes. Remove from the heat and add the peanut butter and marshmallows, stirring until melted. Stir in the vanilla. Pour the icing over the warm cake and spread to cover.
If using canned peaches, drain and save the juice. Place the ice in blender and crush slightly. Place the remaining ingredients in the blender and blend till the you have the texture you desire. Use the reserved peach juice if you would like it to be more "liquidy". Hold on to your "Bloomers"!
Combine egg white, mint, and cream, and gradually add sugar until you can roll the mixture out on wax paper; roll to about the size of a pencil. Slice your roll and press a pecan half into each slice. Let sit until they are firm and dry on the outside (about a day).
In a large skillet, saute onions in butter until tender. In a small bowl, combine sour cream, milk, dill, and salt until blended; stir in 1 cup cheese. Stir into onion mixture; remove from heat and set aside. In a bowl, combine egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before cutting.
Combine 1 1/2 cups flour,soda,salt and cinnamon,mix well and set aside. Combine eggs,sugar and oil,beat until smooth. Add flour mixture. Beat at low speed on mixer just until blended (batter will be thick). Dredge peaches and pecans in remaning flour gently fold into batter. Spoon batter into a greased and floured 13x9x2 inch baking pan. Bake at 375 for 50 minutes or until toothpick comes out clean. Cool completely. Cut into squares and garnish each with a dollop of whipped cream.
Cook rice to package directions. Blend soup, sour cream, and butter. Combine all ingredients, except cheese, in 7 x 11 dish. Bake at 350 for 25 minutes until hot throughout. Top with cheese and bake 5 additional minutes, until melted.
In a Dutch oven, place a steamer basket over, but not touching, boiling water. Add apples to steamer basket. Cover and steam the apples for 15 to 20 minutes or until very soft. Remove apples to a large mixing bowl. Mash with a potato masher or large spoon. Cool 15 minutes. Meanwhile, in a small bowl stir together the bread crumbs and melted butter; set aside. Stir sugar, lemon peel, lemon juice, and egg yolks into mashed apples. In a medium bowl beat egg whites with an electric mixer on medium speed until stiff peaks form. Fold into apple mixture. Sprinkle 1/3 cup of the crumb mixture over the bottom of an ungreased 2-quart square baking dish or a 1 1/2-quart souffle dish. Spoon apple mixture evenly on top of crumbs. Sprinkle with remaining crumb mixture. Bake in a 350 degrees oven for 30 to 35 minutes for the square dish or 40 to 45 minutes for the souffle dish or until puffed and golden and a knife inserted near the center comes out clean. To serve, spoon warm mixture into dessert dishes.
Prepare grill for indirect-heat cooking. Combine cumin, salt, chile pepper and onion powder. Rub ribs with 2 T lime juice. Reserve 1 t spice mixture; sprinkle remaining mixture over ribs. Place ribs, meaty side down, on grill over indirect heat. Cover, cook 15 minutes. Turn ribs, cover and cook until tender, about 2 hours. Meanwhile, in pot, combine soda, ketchup, zest, remaining 2 T lime juice and reserved 1 t spice mixture. Over medium-high heat, bring mixture to boil. Stir; over low heat, cook, stirring occasionally, until reduced to about 1 cup, about 40 minutes. Remove from heat. Brush ribs with half of soda mixture; cook 15 minutes. Turn ribs, brush with remaining mixture. Cook until very tender, about 15 minutes. Let ribs stand 10 minutes before serving. If desired, sprinkle with cilantro and serve with lime wedges.
Bring 2 quarts of water to a rolling boil. Wash the green beans and trim the ends and any blemishes. Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand. Brush off the mushrooms, trim any dry ends of the mushroom stems. Melt the butter in a large saute pan over medium heat. Add the mushrooms, sprinkle with garlic, pepper, and salt. Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently. Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture. Cook until the green beans are heated through, about five minutes.
Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over. Lift out the chicken and add the chorizo to the pan. When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bayleaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich. Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.
Heat the walnuts in skillet over medium heat to toast. They are done when they smell slightly toasty and nutty. Meanwhile, get to chopping. Start with the garlic then gradually add in the cilantro, cheese, and evenutally the walnuts when toasted. Chop until the mixture is very fine, almost a paste. Add the seasonings, zest and juice and mix. Pour a drizzle of olive oil over the pesto slowly until it is saturated. Taste it and adjust the seasonings to your liking. When serving, reserve 1/4 cup hot cooking liquid and toss in a bowl with the hot pasta or veggies. Do not cook or it will lose a lot of its flavor. Add extra oil and lemon juice or rice vinegar to make it a dressing. A good dressing ratio is 2 parts oil to one part acid.
Combine first 6 ingredients in a large zip lock plastic bag. Add chicken, seal bag, shaking to coat. Heat oil in a dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly browned. Add carrots, and onion, cook 3 minutes, stirring frequently. Add broth, wine and potatoes; bring to a boil. Reduce heat and simmer 35 minutes or until chicken is done and vegetables are tender.
Preheat oven to 375 degrees. Core/Slice pineapple into bite sized chunks. Cut bacon into thirds. Line the bottom of a broiler pan with foil (very important!). Spray the broiler rack with non-stick spray. Wrap bacon around pineapple and place the bites on the rack/broiler pan. Bake around 20 minutes and check. Continue baking, checking every 5 minutes, until the bacon is cripsy. Let cool slightly and remove to a serving dish. If you don't have a rack/broiler pan, just use a regular baking dish lined in foil. You may have to drain the grease 1/2 way through cooking.
To make sauce mix all ingredients together and set aside. Heat oil in wok, add garlic and stir-fry for 1 minute, then tip in chilli and stir-fry for another minute. Stir sauce ingredients into wok for 2 minutes. Add rice vinegar or lemon juice, stirring. Add lobster pieces (just enough to heat through- do not cook). Crack egg in and mix to form shreds. Add coriander and green onions, stir well and serve immediately with bread to mop up the sauce. Note: Raw lobsters can be used, just add lobster after step two and stir-fry for 3-4 minutes. Add sauce then cover and simmer over high heat for 5-7 minutes or until lobster shells turn bright red. Carry on with the rest of the steps.
Mix all the ingredients except for the grape leaves together in a large bowl. Rinse the grape leaves well in hot water and leave them in a bowl of hot water while you work with each one individually. Place one leaf on your working surface, smooth side down. Take one teaspoon of rice filling (measure according to the size of the leaf) and place it in a finger shape in the middle of the leaf. Roll the outer edges towards but not quite reaching the middle. Roll from the bottom towards the top into a cigar shape and place in a large pot. Continue until all the leaves and filling has been used up, placed the filled leaves in the pot in a circular fashion, one level on top of another. Add water until slightly covering the leaf layers. Add a few drops of oil, a pinch of pepper and citric acid and 1/2 tablespoon of tomato paste to the water. Boil covered until all the water has been absorbed. Remove from heat. Place a kitchen towel between the pot and cover, cover well and return to a small flame. Cook for an additional 1/2 hour. Serve hot or cold.
Pour the Baileys, Amaretto& creme de cacao into a coffee mug. Top up with Coffee add a good dollop of whipped crean and sprinkle with cinnamon mixed with a bit of sugar.
Mix together dry ingredients. Heat oil in pan. Add milk, egg and yogurt to pan and heat until just warm. Add wet ingredients to dry. Mix the dough, knead just until held together. Let rest, covered up to 45 minutes. On floured surface pat out into two patty shaped surfaces. About 1/2 inch thickness. Broil under medium heat, turning once. These will bubble and go slightly brown.
In a blender, whip egg yolks, agave and salt on medium for 1-2 minutes. Add grapeseed oil and mashed banana and blend for another minute or two. Blend in cocoa powder. Grease a 9-inch springform pan and pour batter into pan. Bake at 350° for 25-30 minutes.
Place all ingredients into a saucepan, boil for 1/2 hour. Cool, strain and pour into a suitable spray container. Make sure kitchen is well ventilated as the cooking smell will kill more than bugs!
Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain. In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds. Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry). Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes. Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses. Cover and let stand off heat until cheeses melts, 3-5 minutes. Sprinkle with basil before serving.
Pour cream into a large, screw-top jar. The jar should be large enough that the cream only fills it up 1/2-2/3 full. Ensure the lid is screwed tightly onto the jar. Shake the jar vigorously. Keep shaking continuously. The cream will froth up after a time and will seem to stop moving in the jar - don't worry! Just keep shaking - over time you will see the cream start to resemble a sort of whipped cottage cheese, and then it will form a solid, yellowish mass, surrounded by an ever-growing pool of white liquid. Shake the jar another 2-3 minutes. In total, it will have been shook for around 25 minutes, depending on the temperature of the cream. Suspend a fine sieve over a bowl and empty the jar contents into it. Using a clean spoon, beat, press and fold the butter, teasing out as much liquid as you can. Beat a pinch of salt, if desired, into the butter, and then take the mass in your hands. Press and roll it gently, as if you are kneading a bread dough, until the butter starts to become quite smooth and sticky. Store the butter in a ceramic dish. The collected liquid is buttermilk (or whey) and can be used in baking.
Pick out stones, then soak beans over night. Drain beans. Place in large pot with fresh water. Boil until they are tender- about 1 hour. Drain. Mix all of the ingredients in bean pot, stir in beans gently. Cover with water. Cover pot and bake in 350 oven for 3-4 hours until the consistency you like. If you want to bake them all day but they start looking thick you can add a little more water.
Toast the bread on one side. Combine all other ingredients. Spread on untoasted side of bread. Brown under a hot broiler.
Combine the granulated sugar, milk, lemon juice,egg yolks and constarch in a glass bowl. Cook in the microwave on high for three minutes. Stir, then cook three more minutes or until thickened. Remove and stir in sour cream. Cool the mixture, then pour it into the crust. Refrigerate until set. When you are ready to serve the pie,whip the whipping cream with the confectioners sugar and vanilla until stiff peaks form. Top the pie with the sweetened whipped cream.
Heat stock in a saucepan over medium heat; reduce to simmer. In cast iron pan over medium heat add olive oil and heat. Add mushrooms and shallots, stirring until translucent. Add rice, stirring until rice begins to make a clicking sound (approximately 3-4 minutes). Add wine and cook until wine is absorbed. Using a ladle, add 3/4 cup of hot chicken stock to rice, and with a wooden spoon, stir constantly. (Do not stir vigorously or rice will become gluey). When rice is slightly thickened, add another 3/4 cup of stock. Continue adding stock and constantly stir. As rice nears doneness, add smaller amounts of stock. Rice should not be overcooked, and is done when mixture is consistency of a heavy cream. Remove from heat and add butter, parmesan, parsley, and season to taste with salt and pepper. Top with additional grated cheese. Serve immediately.
in a large skillet melt butter. Add onion and all the spices except parsley. Cook until onion is softened. Transfer to a large bowl,. Add bread cubes, parsley, and stock. Stuff turkey or bake separate. Just a note: I will chop up an apple to add to the stuffing. Also my Mom used to put a whole orange in the place where you truss. Saves sewing up the bird.
Cook carrots in pot of boiling water (cooking in the water preserves more nutrients than steaming) until just firm (about 5 minutes). Prepare couscous by adding equal amount of boiling water to couscous in a bowl, and covering for 5-8 minutes. Once cooked, fluff couscous and add olive oil. Drain carrot water and butter carrots while still in the pot. Mix to cover carrots thoroughly with butter. (Fat helps to digest the nutrients in the carrots.). Pile carrots, dates and wanuts on top of couscous. Add salt and pepper to taste.
Mixt together the coffee and cinnamon sticks. Using the cinnamon-coffee and water, brew coffee by your customary brewing method. Add cardamom and honey to the brewed coffee, and stir until honey is dissolved. Pour about 2/3 cup of hot coffee into each coffee cup or mug. Stir in half-n-half or milk, as desired. Serve hot.
In a bowl, add all the relish ingredients; toss to combine; season with salt and pepper to taste (mixture will be slighly runny). Chill relish until ready to serve. Rub tuna steaks with oil and season with salt and pepper. Grill 4-5 minutes per side over medium-hot grill (do no overcook). To serve: spoon relish onto individual plates. Place tuna steak on top of relish.
Mix uncooked meat, vegetables and spices well together in a bowl. Lay one pie crust flat on the lightly floured counter. Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing. Gently moisten the bottom edges on the sealing area with the milk using your fingertips. Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal. Fold the edges in towards the center once or twice. Crimp the edges well. Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan. Repeat with the other 3 crusts. Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.
Mix together the dry ingredients. Stir in the almond milk and egg replacer or applesauce. Add oil. Add the additional tablespoons of almond milk if needed. Batter should be like a thick cornbread type batter. Oil a loaf pan and pour into pan. Bake at 350 for 50 to 60 minutes or until a knife comes clean.
Sauce: Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and saute over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and saute for about 3 minutes longer. Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so. NOTE: You can leave the sauce in chunky form, or smooth it out by pureeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!). Enchiladas: Heat the olive oil in a deep skillet or Dutch oven. Add onion, and saute for about 5 minutes over medium heat. Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt. Remove from heat; stir in almonds and cheese. Preheat oven to 350°F. Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot, with beans, rice, and green salad.
Cook pasta according to package directions. Add broccoli and sweet pepper during the last 3 minutes of cooking and then drain well. Return pasta & veggies to pan and set aside. Cut chicken into strips or large cubes and sprinkle with salt and pepper. In large skillet heat olive oil over medium high heat. Cook chicken in hot oil 8 to 12 minutes or until no longer pink (170F), turning over while sauteing. Transfer chicken to the pan with the pasta & veggies. Toss with the peanut sauce and heat through over medium heat. Sprinkle each individual serving with crushed red pepper flakes to taste.
Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent. Add minced garlic and simmer for one more minute. Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth. Stir and heat for 5 minutes. Add can of coconut milk and simmer for 15 minutes. Remove lemongrass stalks and enjoy!
Cream margarine and Crisco until fluffy and light. Add sugar, flour, then milk and vanilla. Whip until sugar is all dissolved and mixture is thick and fluffy. Put in pastry or icing tube. Insert in cooled chocolate cupcakes.
Preheat the oven to 425°F Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla. Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups. Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don't overmix; you don't want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins. Bake the muffins for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.
in a large nonstick skillet brown hot dogs over medium heat. add the next 6 ingredients, add liquid smoke if desired. cover and cook over low heat until heated through. stir in milk, heat through and serve.