HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 10-inch non stick skillet heat oil. add garlic; cook over medium heat, stirring frequently, until softened, about 30 seconds. Add spinach; cook, tossing gently until wilted, 2-3 minutes. Sprinkle spinach with lemon juice, then add pasta. Cook, tossing mixture, until heated through, 1-2 minutes.
Peel bananas and cut lengthwise in half. Sprinkle sugar over bananas so they're lightly coated. Place in oven and broil until the sugar caramelizes. Meanwhile in saucepan, combine sugar and a little bit of water just enough to dissolve sugar and place on stove. Cook mixture on high heat while constantly stirring until it becomes a light syrup. Add the raisins just before taking it off the stove. Immediately after the bananas come out of the oven, top with raisin syrup mixture and serve.
In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well. Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.
Preheat oven to 325 degrees and grease a bundt pan with cooking spray. Sprinkle tablespoon of sugar onto pan. Set aside. In a large bowl, beat butter and sugar until fluffy, about 5 minutes. Once fluffy, add eggs, one at a time, beating well after each addition. Add mashed bananas and extracts. In a seperate bowl, mix together flour and baking soda. Add flour mixture alternatley with the sour cream to the butter mixture. Pour finished batter into the prepared bundt pan and bake for 75-85 minutes. Enjoy!
In food processor, combine butter, pistachios, garlic, basil and lime juice. Season with salt and pepper. Refrigerate. Preheat oven to 400. Place salmon in buttered baking dish and cover with wine. Season with salt and pepper. Bake till opaque--about 10 minutes Place 2-3 tablespoons of butter mixture on each piece of salmon. Continue baking until done in center-about 5 more minutes or more (depending on thickness of your salmon). Garnish with additional basil leaves. Serve with rice or angel hair pasta.
In a shallow bowl, coarsely mash the diced avocado with a fork. Add the heavy cream, lemon juice ( use it a little at a tine), and crushed red pepper flakes and mash the mixture just until combined. Stir in the chopped cilantro and season generously with salt and pepper. With kitchen scissors, cut the crab leg shells and pull out the crabmeat. Cut the crabmeat crosswise into 1-inch pieces and shred the crab or use lump crab meat (6 oz). In a small bowl, combine the coconut milk and ginger. Fold in the crab and season with salt and pepper. Spoon the crab and avocado into 8 (5 oz) small glasses. Top each shooter with an avocado wedge and serve. **Make Ahead: The shelled crabmeat can be refrigerated overnight. ***Wine: the zesty 2006 Veramonte Sauvignon Blanc, made from grapes grown in the ocean breeze-cooled Casablanca Valleyi1/2arguably Chilei1/2s premier Sauvignon Blanc region.
Bring salted pasta water to a boil and while the pasta is cooking, saute the garlic in the oil in a skillet--but don't burn it. Add the walnuts and cook 2-3 minutes, then add salmon and season lightly. Add the cream and heat through. Drain the pasta and turn it into the skillet, toss and add the parsley, and serve. Top with freshly grated parmesan if desired.
Heat oil over medium-high heat in a medium pot; cook carrots and onion until just softened, about 5 minutes; add lentils, broth, water, bay leaf, salt and pepper to taste; heat to a simmer, cook, uncovered, until lentils are done, about 20 minutes; remove bay leaf, stir in orange zest; set lentils aside and keep warm. Meanwhile, grill, broil or microwave sausages according to package instructions. If grilling add green onions to grill and cook until limp and dark marks appear, chop and set aside. Remove sausages to a cutting board; slice. Place lentils on plates; top with chopped green onions, arrange sliced sausages on top.
Bottom Layer: Cook butter, sugar, cocoa, vanilla and beaten egg in a saucepan over low heat, stirring constantly, until mixture begins to thicken. Remove from heat and stir in coconut, graham crumbs and almonds. Pat firmly into 9 x 13 pan. Chill for at least 1 hour. Filling: Cream butter, cherry juice and almond extract. Gradually beat in icing sugar to make a smooth spreading consistency. Stir in cherries. Spread over the first layer in the pan. Chill until firm. Top Layer: Heat chocolate and butter, stirring constantly until smoothly melted. Drizzle chocolate over filling. Chill.
Spray both sides of each bread with cooking spray. Then place in toaster, toasted to your desire. Then place cheese slices between the toast and microwave for 15 seconds. Serve and eat!
Peel and dice kohlrabi. Melt the butter in saucepan; add kohlrabi, salt, sugar, and parsley; stir to combine the ingredients. Cover the saucepan and cook over very low heat for 25 minutes; take great care not to let it burn. Sprinkle flour into pan and stir until lightly browned; stir in chicken broth to form a sauce; simmer for 5 minutes.
Mix all ingredients together and put in a baking dish. Bake at 350F for 1 hour. When done, any cooked meat of your choice can be added.
Preheat oven 450 degrees. Sprinkle roast with seasonings and place in a lightly greased 13 x 9 inch baking pan. Bake 20 minutes then reduce to 325 degrees; continue to bake 1 hour or until meat thermometer reaches 160 degrees. Remove roast to platter; let stand for 10 minutes before slicing. Place same baking pan over medium heat; add apple cider and scrape bottom of pan. Add vermouth, broth and whipping cream. Bring to boil; cook 15 minutes, stirring often. Remove from heat. Melt 1 1/2 tablespoons butter in large skillet; add apples and saute until golden, turning once; remove from pan. Should the apples taste too tart, add sugar as needed. Melt remaining 1 1/2 tablespoons butter in same pan; add mushrooms and cook until tender. Stir in cream mixture; heat through. Serve sliced pork, apples wedges and mushrooms with cream.
Cut pork or beef into small cubes. Saute in oil until browned. Drain off fat. Add chopped chilies, garlic, onion, tomato and water. Season to taste with salt and pepper. Cover tightly and simmer for about an hour, until tender.
Boil pasta per package directions. While pasta is boiling, heat oil in very large skillet over medium heat. Chop sausage into bite-size pieces. Add to skillet. Stir. Add onion powder, garlic powder, ginger powder, salt and pepper. (ALL AMOUNTS FOR SPICES ARE APPROXIMATE -- I just gave a few shakes of each until it smelled good. For the record, I would have used fresh onion, garlic, and ginger if I'd had any!). Cook until sausage is heated through. Add bag of spinach. (Next time, I may use 2 bags, but this is what I had in the fridge.). Stir to combine flavors well. Put lid on pan if desired to speed up cooking time. Cook until spinach is wilted. Drain pasta when ready and add to skillet. Stir to combine flavors. Serve and enjoy!
Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey. Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze. Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.
Combine the beans and stock and bring to a simmer, covered, for 2 hours. Remove half of the beans from the pot. Puree and then return to the pot. Add the remaining ingredients and simmer, covered for 1 hour. Serve with cilantro sour cream.
In a large pot, combine the sugar and the freshly brewed (still hot) tea. Add the lemon juice, orange juice, cloves, and cinnamon stick; stir until the sugar dissolves. Add the red wine. Heat and stir over medium-low heat until just below the boiling point. Meanwhile, gently heat the rum in a small pot (do not boil). Once hot, add to the larger pot and mix together. Remove cloves and cinnamon stick. Ladle into mugs. Serve hot with a fresh lemon or orange slice.
Prepare a marinade of vinegar, rosemary, coriander, salt, pepper Cut the peeled onions and garlic slices. Fry onions in oil until golden brown. Drain and while still hot, add to the marinade. Refrigerate.
Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes. Meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated. Spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and form a"stand up" edge. Evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour. Meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly. Remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly. Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream. Return pie to freezer and freeze until fudge sauce hardens, about 20 minutes. Remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but NOT melted. Remove pie from freezer and spread ice cream over fudge sauce. Drizzle remaining fudge sauce over ice cream to make a pretty design. Return pie to freezer; freeze until firm, at least 3 hours. If not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer. There is usually extra fudge sauce which I spoon over pie when serving. Remove pie from freezer for about 10 or 15 minutes to ease slicing.
Preheat oven to 400°F. Grease one muffin pan. Cream together butter and sugar in large bowl. In separate bowl mix dry ingredients except chocolate. Beat together eggs and milk. Mix milk mixture, butter mixture and flour mixture. Mix in chocolate chips. Separate batter into twelve muffin tins. Bake 20 - 25 minutes until toothpick comes out clean and muffins are nicely browned.
HEAT oven to 375° Brown beef in skillet, crumble in small pieces. Cook until it is no longer pink; drain. ADD chili powder, paprika, salt dried onion & water. Simmer on low for about 10 minute Heat beans in small pan or in microwave, until hot. MIX cheeses together in small bowl; set aside. ARRANGE chips on baking sheet or on oven-proof plate (I use a large pie plate). SPREAD about 1 Tbsp of beans on each chip. SPRINKLE about 2 Tbsp of beef on each chip. Flatten beef with spoon so that it will hold the cheese. Place a handful of cheese on each chip. Sprinkle onion over the cheese. Place a slice of jalapeno on each chip. BAKE for 8-10 minutes or until cheese melts. Serve with salsa, guacamole or sour cream.
Preheat oven to 375°F Line a jelly roll pan with heavy duty foil. Spray heavily with non-stick spray. Combine everything except the potatoes and garlic. Beat mixture thoroughly. When well combined, add potatoes and garlic. Pour out onto prepared jelly roll pan in single layer. Roast for 45 minutes.
Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist. In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon. Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.
Firstly, wash the pieces of fish head thoroughly. Rub in a little turmeric powder and salt. Keep aside. Roast dry cumin and corriander seeds. Grind these with ginger and garlic. Keep aside. Roast half the quantity of dry cardamom, cloves and cinnamon and powder these. Keep this powder in a tightly sealed jar. Heat oil in a frying pan. Fry the fish head pieces till they turn dark brown. Remove from heat and set aside on a plate. Fry basmati rice lightly in the same oil. Keep aside. Fry potatoes and keep aside. Now coarsely crush the remaining half of the cardamom, cloves and cinnamon. Put the bayleaf and cumin seeds in the oil. Following this, once the cumin seeds crackle, put in the cardamom-cloves-cinnamon mixture made in the previous step. Add grated onion and fry till it turns brown. Then add turmeric powder, chilli powder, salt and the paste made earlier. Fry well till the oil separates. Put the fish head pieces, potatoes and the rice into the oil. Fry again for a few more minutes, ensuring that the fish head pieces do not break. Add 1 cup of water and cover the pan. When the water gets absorbed and the rice is cooked well, add in ghee, sugar and roasted masala powder made earlier that was kept in the tightly sealed jar. Serve hot with plain steamed white Basmati rice. Tip: The larger the fish, the better the dish!
Heat oil in a 2-quart saucepan. Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand. Add mushrooms and cook 5 minutes more. Pour in stock and soy sauce. Bring to a slow boil and cook 20 to 30 minutes until thickened. Adjust seasoning with apple cider vinegar, sea salt and black pepper.
Break up rice into individual grains, using your hands to crumble it gently. Heat 1 tablespoon of the vegetable oil in large nonstick skillet over high heat until hot. Add eggs; tilt or swirl pan to cover bottom with eggs. (Lift cooked edges and tilt pan to allow uncooked egg to run underneath.) When set, gently turn eggs; cook 10 seconds. Place on cutting board; cool. Roll up; cut crosswise into 1/8-inch-wide ribbons. Fluff to loosen. Heat remaining 2 tablespoons vegetable oil in same skillet over medium heat until hot. Cook onion 15 seconds or until shiny and fragrant. Add shrimp; cook 1 to 2 minutes or until shrimp just begins to turn pink. Add mushrooms and edamame; cook 1 minute or until mushrooms are shiny and softened and shrimp turn pink. Add rice; toss to combine. Add egg ribbons, sausage, pineapple, cashews, green onions and stir-fry sauce; cook 2 to 3 minutes or until rice is tender and all ingredients are heated through. Stir in cilantro and sesame oil.
Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl. Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture. Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour - 1 hour 10 minutes Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle. Cool in the tin before turning it out. Recipe from bbcgoodfood.com, January 2012 BBC GoodFood Magazine.
Beat egg yolks with the flour, a pinch of salt, the sugar, and milk. In another bowl, beat the egg whites until stiff peaks form, set aside. Add lemon zest (amount will depend son how lemony you want these -- at least the zest of 1) and melted butter to the flour mixture. Stir in the raisins and cottage cheese. Gently fold in the egg whites. Pour into a greased ovenproof skillet and bake in a preheated 180 Celsius oven for about 10-12 minutes. Serve this dusted with powdered sugar or some syrup.
Saute onion, tomato,garlic, bay leaves and peppercorns in oil til onions are soft. Add Pork. Pour vinegar and soy sauce over the top and bring to a boil then simmer about 30 minute covered. Add Chicken and layer remaining onions on top. Simmer until chicken is done.
Preheat oven to 350 degrees. Spray a 9-inch pie baking dish with non-stick spray. Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed. Pour into the prepared baking dish. Bake for 55 minutes or untl knife inserted near center tests clean. Cool on wire rack. Refrigerate until chilled, about 3 hours.
Preheat oven 350°F. With butter, grease a 1 quart shallow baking dish. In medium saucepan, combine brown sugar, water, corn syrup, cinnamon, and cloves. Bring to a boil over med heat, stirring occasionally. Reduce heat and simmer. Remove from heat and cool slightly. In baking dish,arrange ingredients in a single layer of bread, bananas, apples, raisins, peanuts and almonds. Remove and discard spices from sugar syrup. Slowly pour syrup over bread and fruit mixture to moisten bread well. Reserve some syrup to use at serving. Cover and bake for 20- 25 minutes or until apples are tender. Uncover and continue baking 10-15 minutes until pudding top is. crisp and golden. Serve warm with syrup and whipped cream if desired.
In a medium bowl, combine flower, sugar, baking powder and salt. In a second bowl, add milk, one egg yolk and butter. In a third bowl, add 2 egg whites and beat until peaks are stiff. Whisk contents of bowl #1 into bowl #2 until smooth. Gently fold in the egg whites. Pour oil into a medium, pot until it is 2 inches deep. Heat oil until it reaches 350°F. Dip apple rings into batter, then fry for approximately 3 minutes or until golden brown. Turn once. Serve while warm.
Mix beef, onion, rice, parsley, egg, allspice and salt and pepper to taste. Pinch off small pieces 1/2" in diameter, form into balls. Bring broth to a boil, add meatballs and salt and pepper to taste. Reduce heat, cover and simmer 45 minutes or till meatballs tender. Beat egg yolks with lemon juice. Add 1 cup hot broth and mix well, add to soup and mix. Remove from heat and garnish with parsley.
Place all ingredients in a 3-quart casserole and stir until thoroughly mixed. Cover tightly. Bake in a 200* oven for 3 to 4 hours, whatever suits you best.
Preheat oven to 375. Wash blueberries; drain on paper towels. In a medium bowl combine all but blueberries; mix well. Drop from a teaspoon onto an ungreased cookie sheet. Make a deep depression in the center of each cookie and fill with 7-8 well drained blueberries. Push dough from sides to cover berries and pat down. Bake at 375 for 8-10 minutes, until light brown.
Preheat oven to 350 degrees F. Sift flour with baking powder and salt. In a separate bowl, using an electric mixer on medium speed, cream lard with sugar and anise seeds until fluffy. Beat in egg until incorporated. On low speed, add milk and flour mixture to lard mixture until incorporated. Turn dough out on lightly floured board, knead gently to form a ball, then press to 1/4 inch thickness. Cut into shapes OR roll into balls (~1 inch in size).*. Toss shapes in cinnamon and sugar topping.**. On greased baking sheets, bake for 13 to 15 minutes at 350 degrees F or until bottoms of cookies are lightly browned. Yield: about 50 small cookies. *If you roll them into balls, be sure to press them down slightly with a fork after positioning them onto baking sheets. **The easiest way to do this is to put several balls/shapes and the cinnamon and sugar into a small tupperware container. Put the lid on and shake gently.
Wash and clean squids properly under water and drain. To absorb extra water place them on paper towel and cover with paper towel too . Heat oil in frying pan or fryer at medium high heat. To prepare batter , add all ingredients in one mixing bowl . Once oil is properly heated, add squids into batter and fry them as single squid ,so they wont stick with each other. Fry them until golden brown and place them on paper towel to absorb excess oil. Serve hot with chipotle sauce and lime. Squeeze lime juice on squid to get extra tangy flavor.
In a heavy saucepan over low heat, stir butter and chocolate until melted adn smooth; cool. Stir in sugar, eggs vanilla (and nuts) until well blended. Stir in the rest of the dry ingredients until well blended. Cover and chill about 2 hours. Preheat oven to 300. Roll in 1 1/2 inch balls, and then roll in confectioner's sugar. Place 2" apart on ungreased cookie sheets. Bake for 20 minutes or until crackled on top. Immediately remove to rack to cool.
Cook and drain noodles. Brown and drain meat. Stir in tomato sauce, salt, pepper, and garlic salt. Simmer 5 minutes. Combine cottage cheese, sour cream and onions in a medium size bowl. Layer 1/2 of the lasagna noodles in the bottom of a 9x13-inch pan. Spoon and spread 1/2 of the sour cream mixture over the noodles, 1/2 of the meat mixture over the noodles, repeat and top with cheese. Bake at 350°F for 20-25 minutes.
Remove 2 patties from each box (4 total) and discard or save for another use. Completely thaw hash browns. Preheat oven to 375°F. Crumble patties and set aside. In a medium bowl combine soup, sour cream and cheese. Add crumbled hash browns to mixture. Pour mixture into a deep casserole dish. Add melted butter to crushed crackers tossing to coat making sure they are only slightly coated, not soggy. Sprinkle crushed crackers over casserole. Cover and bake 45-55 minutes until bubbly and top is starting to brown.
Beat butter, sugar, eggs, and vanilla. Dissolve baking soda in water and add to batter; beat well. Add bananas. Add dry ingredients; blend. Pour chocolate chips into a separate bowl and mix with the remaining teaspoon of flour before adding to the batter (this can keep the chips from sinking to the bottom of the pan). Pour into a 9-inch square baking pan or bundt pan. Bake at 350°F for 45-50 minutes. Enjoy!
Pour hot tea into a pousse-cafe glass, using a spoon in glass to prevent cracking. Add amaretto, but do not stir. op with chilled whipped cream and serve.
Crepe batter: (from Bread flour to vanilla). Stir all ingredient until smooth. Strain. Let sit 30 minute. Cook, as thick as possible, until golden brown on Medium heat. Sauce: Whisk egg, sugar until stiff and fluffy. Fold whipped cream (soft peak) and add grand marnier/curacao. Assemble: Crepe - peaches/mango - top with remaining cream ( I place mine in 9x13 pyrex dish). Pour Prepared sauce on top. Bake 450F/232C for 5 min or until the top is light brown. Dust with confectioner's sugar before serve.
Slice the berries in half and place them in a gallon-sized zip-top bag. Put this bag inside another bag and seal each bag shut. Pass the bag around the circle and have each child squeeze the bag until the berries are crushed. Measure 1 cup of the smashed berries into a third resealable bag. Combine the pectin and lemon juice and then add this mixture to the crushed berries. Double-bag the mixture and seal closed. Press and squeeze the bag for 3 minutes or more. Next, ladle the jam into a jar (or other serving container). Let jam sit for 2 hours, or until jam is set. Store any leftover jam in the refrigerator for up to 3 weeks.