HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, blend together the butter, garlic, and curry powder. Add a few dashes of hot sauce and season with salt and pepper. With scissors, cut down the center of the lobster tail shells on the top side and discard the dark intestinal vein. Loosen the meat from the shells and rub it with oil. Season the lobster lightly with salt and pepper. (I often don't do this step if your guests are cool). Light a grill. Grill the lobster tails over a medium-hot fire, meaty side down, until light grill marks appear, about 2 minutes. Turn the lobster tails and spread each with about 1 teaspoon of the butter. Turn the lobster meaty side down again and grill until golden brown, about 2 minutes. Turn the lobster tails shell side down and splash with SoCo. Add more butter, but not all, to the lobster tails, poking it in the shell under the meat and on top and let cook until the lobster releases juice and starts simmering, about 3 minutes. The lobster tails will continue to lose translucency until a thin band remains down the center of the tails, this should take about 3 minutes longer. Just before removing from the grill, spread the tails with the remaining butter. Serve right away.
Combine oj and water and 1/4 teaspoon salt in saucepan, bring to boil over medium heat and then stir in the couscous; cover; remove from heat and let stand 5 minutes. Transfer to bowl and dfluff witha fork; cool 10 minutes. Stir in remaining 1/4 teaspoon salt and the remainder of the ingredients. Toss to mix well.
Brown chicken in butter in a dutch oven. Scatter onion and garlic over chicken. Add mushrooms,and cook 5 minutes. Add chicken broth. Add wine, cook another 5 minutes. Add rice, cover and cook 20 minutes.
Soak salt meat and split peas separately ovenight. (If using a ham bone, it does not need to be soaked.). Combine meat, peas, water and chopped onion in a large saucepan. Bring to a boil; simmer 2-3 hours or until peas are soft. Remove meat; remove from bone and cut into pieces. Return to saucepan and add celery, potatoes and carrots. Simmer 30 minutes or until vegetables are nearly tender. While soup simmers, mix together flour, baking powder and salt. Cut in margarine; add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover tightly and cook 15 minutes. If soup is too thick, thin with water. Reheat and serve.
Preheat oven to 375. Spray 12 cup muffin tin with canola oil spray and set aside. In medium bowl, whisk together oil, applesauce, sugar, and eggs. Add vanilla, blueberries, and strawberries. In separate bowl, blend together flours, baking powder, and salt. Fold in half the flour mixture and then half the milk. Add remaining flour and milk, folding in just until blended. Scoop batter into prepared tin. Bake 25-30 minutes or until golden brown and toothpick inserted comes out dry. Allow muffins to cool for 20 minutes before removing from pan.
Preheat oven to 375°F. Heat a large frying pan over medium heat and add 4 tablespoons butter and olive oil. Dust each chop with flour and add to the pan. Cook for 2 minutes on each side. Glaze pan with the Marsala, sage, salt and pepper. Top each chop with a slice of prosciutto and a slice of fontina. Place pan in oven until the cheese is melted. Remove from oven and place one chop on each plate. Use the remaining juices in the pan and add the rest of the butter. RTeduce sauce and pour over each chop.
Sift flour, baking soda, cinnamon and salt together and set aside. Cream together shortening and sugars, add eggs. Mix flour and shortening mixture together. Divide dough in half, place each half on a sheet of wax paper. Shape dough into logs along length of wax paper. Freeze for 30 minutes. Melt chocolate chips in double boiler (Grandma uses semi-sweet or mint flavored for a surprise, leaving out the peanut butter in that case). Take one dough log out at a time and roll between 2 sheets of wax paper until it reaches across the paper, a little more than a 1/4" thick. Spread half of chocolate on dough. Roll up, like a jelly roll. Return to freezer. Repeat with other log. Allow dough to freeze for at least 30 minutes. When ready to bake, preheat oven to 350 degrees. Slice cookies to desired thickness. Bake on greased cookie sheet for 8-10 minutes.
Cut the Velveeta into small cubes. Drain the chilis. Spray 10 cups of a medium-sized muffin pan with cooking spray. Sprinkle each lightly with cornmeal. Press 1 piece of biscuit dough onto bottom and up sides of each cup. Fill center of each cup with Velveeta cubes. Top each with 1 teaspoon chilis. Bake at 375 degrees for 12-14 minutes, or until biscuits are golden brown.
HEAT oven to 400°F Puree 1 can pinto beans in a food processor. HEAT oil in a Dutch oven or large saucepan over medium heat. Add onions and peppers. Cook about 10 minutes or until soft. Add garlic, cook 2 minutes. Add chili powder and cumin. Continue cooking 1 minute. Add tomatoes, 1/2 cup tomato liquid, broth, hot pepper sauce and pureed and whole pinto beans. Simmer 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper to taste. POUR into a 13 x 9-inch baking dish. Sprinkle with crushed tortilla chips. Bake 30 minutes. Remove from oven and top with cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with remaining chopped cilantro.
In a medium size bowl, combine whipped topping and lemon curd. Chill and Serve. Use as a dip for pretzels, fruit, angel food cake, or cookies. Use as frosting on lemon cake or pie filling, top pie with fruit.
Boil sugar, cocoa and evaporated milk to soft boil stage.(234*). Add chocolate chips and vanilla and stir till chips are melted. Beat in marshmallows and kraut(KRAUT MUST BE WELL RINSED AND DRAINED.ALMOST DRY.). Beat till thoroughly combined.and pour into buttered pans to set. Cool and cut into squares.
Spread crushed pineapple evenly into a lightly greases 13 x 9 inch baking dish. Spread cherry pie filling over pineapple. Stir together cake mix, 1 cup water, and oil just until blended. ( Batter will be lumpy) Pour over cherry filling. Sprinkle with pecans. Bake at 350F for 40-50 minutes or until golden.
In a blender, puree all ingredients and serve in a chilled glass with a lime wedge as a garnish.
Grate Courgettes, add a few pinches of salt and allow to drain for approximately 20 minutes. Place in a clean towel and squeeze out excess water. Mix courgette ball with onion, dill, parsley, eggs and paprika. Season with salt and pepper to taste. Work in the cheese and flour, mixture should have the consistency of porridge (oatmeal). For each fritter spoon out 1 tbsp of mixture into hot oil and fry until golden. Serve with slices of lemon.
Place a steamer rack in the bottom of a medium saucepan. Add enough water to come almost up to the bottom of the rack. Place saucepan over medium heat. When water boils, add carrots, cover saucepan, and cook 5 minutes or until carrots are tender crisp. Drain. Place carrots in a medium bowl. While carrots are cooking, combine remaining ingredients in a small bowl. Mix well. Spoon over hot carrots, tossing until carrots are well coated. Chill several hours or overnight to blend flavors. Mix before serving. Cook time does not include chilling time.
The ingredients are in three groups. Above the penne pasta are the ingredients for the chicken. The penne pasta is in its own group. The ingredients below the penne are for the sauce. In a large skillet, melt 2 tablespoons of butter. Add minced garlic and Italian seasoning and cook for about 1 minute. Then add the chicken, cooking until done. Set chicken aside. Cook one pound of penne pasta according to instructions on package, removing from the water just shy of al dente. In the same pan the chicken was in, melt 4 tablespoons of butter. Add garlic and cook for about 30 seconds. Add the flour, salt & pepper all at once, to make a roux. Stir and cook for about 2 minutes. Add the milk and half-and-half to the roux, stirring constantly until smooth and thickened, about 5-6 minutes. Add the cheeses and stir until melted. Stir in chicken and jalapeno peppers. Toss with pasta.
1. Heat oven to 350°F Spray bottom of 13x9-inch pan with cooking spray. 2. In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes. 3. In large bowl, stir all Frosting ingredients until smooth. Spread over bars. 4. In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
After preparing all vegetables, place in large bowl. Dressing- Blend the yoghurt, vinegar and salt and pepper in blender. Stir in cheese. Pour over vegetables and toss well. Marinate 1 hour before serving.
Pour the water into a large saucepan. Lightly smash the green and black cardamoms in a pestle and mortar. Add to the water and bring to the boil. When boiling, add in the teabags and sugar. Add enough milk to turn the tea a pale beige colour. Bring to the boil again and just as it is rising to the top of the pan, switch off the heat. Strain and serve at once.
Brown chicken pieces in hot peanut oil and 4 tablespoons butter. When browned, put cooked chicken on a platter and place into a warm 200-degree oven. Melt the remaining 2 tablespoons butter in a heavy pan. Add the flour slowly, cook over a LOW heat, for 5 minutes. Add the beef consomme. Mix well to a creamy consistency, while stirring all the time. Add the sliced mushrooms, olives, artichoke hearts, sherry, Creole spices, salt, and cayenne to taste. Cook all for a few more minutes to blend flavors. Remove the platter from the oven, and pour the sauce mixture over the chicken. Garnish the plate with orange slices and parsley.
Melt butter, stir in sugar and eggs. Add flour and baking soda alternately with buttermilk, mixing well. Fold in apples, raisins, and pecans. Spread batter into well greased (or sprayed) 13 x 9 baking pan. Topping: Mix and put on cake BEFORE baking. Bake in a 350° oven for 45 minutes.
Measure all the ingredients except cranberries into the baking pan in the order recommended by the manufacturer. Insert pan into oven chamber. Select Sweet Cycle. Add cranberries at the "add ingredient" signal. When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack. Let cool to room temperature before slicing.
Allow the frozen dough to rise overnight in the fridge (if using fresh let it rise to double it's size). Knead in your mixer for 5 minutes (by hand 10 minutes). Add all the ingredients to the dough and knead for a further 10 minutes. Cut into 14 equal pieces (more if you want smaller buns). The dough is a bit moist from all the ingredients in it so you may want to use a little flour on your hands to form the buns- do not use too much flour or the buns will not rise as easily Place buns on a baking sheet that has been sprayed with veggie oil. For best results bake the buns on a baking stone, covered with a piece of parchment and lightly sprayed with veggie oil Cover and place in a warm spot until the buns have doubled in size (I place them in the oven with the oven light on this gives a lovely warm, even heated, no breeze place where they can rise undisturbed). This step may take 1-2 hours dependinbg on your dough. Bake in 350F oven for apprx 20-25 minutes. Place on a rack to cool. They freeze well.
Preheat oven to 350 degrees. Spray cookie sheet with spray. Mix wet ingredients in one bowl, dry ingredients in another bowl. Mix two together. Spoon 1 large mound on cookie sheet. Bake for 15-20 minutes.
Preheat oven to 375°F. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium sized bowl. Beat butter and sugar until creamy. Beat in canned pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop rounded tablespoons onto greased cookie sheets. Bake for 15-20 minutes or until lightly browned on edges. Let sit for a few minutes then cool on a wire rack. Drizzle with Vanilla Glaze when cookies are completely cooled. Vanilla Glaze: Combine all ingredients in a small bowl. Add less or more milk depending on the consistency you want.
Combine flour, baking powder, and salt. Stir in gumdrops. Set aside. Combine butter and sugar. Stir in egg. Stir in vanilla. Stir in milk. Stir in dry ingredient mixture. Drop by small spoonfuls onto greased cookie sheet. Bake 10-12 minutes at 350F. Remove from pan and cool on a rack.
In a large saucepan of boiling water, cook the cauliflower until crisp-tender; about 3 minutes. Drain, rinse under cold running water and drain again. In a casserole dish, heat oil. Add onion and cook over medium heat until the onion is lightly browned; 4-5 minutes. Add the green pepper and garlic and cook until the pepper is softened; 2-3 minutes. Add ginger, cumin and curry powder and cook, stirring 1-2 minutes. Add tomatoes, cauliflower, potatoes and broth. Cover and cook over medium heat until the potatoes are tender; 12-15 minutes. Add additional broth or water if the mixture becomes too dry. When potatoes are cooked, stir in spinach, peas, salt and cayenne. Cook until the spinach is just wilted, about 2 minutes. Serve hot.
Preheat oven to 400 degrees F. Wrap each asparagus spear with a slice of ham. Place wrapped spears in a single layer in a baking dish. Sprinkle with black pepper and drizzle with olive oil. Roast for 10 minutes.
Brown bacon, garlic and hamburger in dutch oven or large skillet, drain fat if needed. Add celery, onion, tomatoes, mushrooms, beans, and noodles. Add seasonings, stir. Bake 45 minutes in Dutch oven (moderate heat), or 1 hour in 350f conventional oven. Adjust seasoning to taste.
Preheat the oven to 350 degrees F. For the pastry shell, mix sugar, flour and salt in a bowl. Cut in butter until the mixture forms a coarse shell. Add eggs and mix just enough to form a ball. Allow to refrigerate for 30 minutes. On a floured board, roll out dough to a 12 inch circle. Place it on a fluted tart shell or pie plate, and let it chill for another 20 minutes. Prick all over with fork. Put a piece of parchment paper on top of the pie shell and place dry beans or weights. Bake for 10 minutes in a 350 degrees F oven, until the pastry is partially baked. Keep the oven on a 350 degrees F. For the crumble, line the partially baked tart shell with thin layers of cake slices to soak up the blueberry juice (you will have leftover slices of cake). Place the blueberries on top. In a bowl mix together sugar, hazelnuts, cornstarch and egg whites (unbeaten). Spread this crunmble over the blueberries, and sprinkle generously. Bake the pie for 40 minutes, until the topping is golden brown.
Steam all the vegetables, in one pot if they'll fit, until tender. Spread vegetables evenly in bottom of 9 x 13 inch casserole. Salt and pepper to taste. In saucepan, heat both cans of soup (no water) and cheese over low to medium heat, stirring constantly. When cheese is thoroughly melted, pour evenly over vegetables in casserole. Sprinkle extra cheese on top, if desired. Bake in 350 oven until heated through.
Remove any small bones from the fillets with a pair of tweezers or needle-nosed pliers. Mix the sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skin side down on top of the dill. Cover with 1/3 of dill. Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top. Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hours. Remove from plastic wrap and discard accumulated juices. Rewrap and refrigerate another 24- 48 hours. Scrape off the marinade and slice paper thin. Serve with Mustard Dill Sauce (Recipe #68168).
For pesto sauce: In food processor with steel blade, process basil, garlic, add nuts and salt. With machine running, pour in olive oil in thin stream through feed tube; process till blended. Chill. (May ne frozen at this point). before using, blend in parmesan. makes one cup. For filling: Heat oven to 350. Toasts nuts in oven for 3 minutes; set aside. In ten inch skillet, steam spinach over medium heat for 2 minutes. Remove from heat; drain. Rinse in cold water to stop cooking process. Place spinach in dry towel and squeeze till excess liquid is gone. Chop medium-fine. In small skillet, saute onion in butter over low heat; set aside. In large bowl, combine nuts, spinach, onions, pesto, yolk, pepper and salt. To assemble: Heat oven to 375. Place half slice of prosciutto on each chicken breast.Spread filling evenly over prosciutto. Beginning with small end, roll up chicken. Place chicken rolls seam down in greased medium baking dish. Melt butter, remove from hear and add lemon juice; spoon over chicken. Bake 25-30 minutes basting with pan juices. chill. Slice chicken. Lighten remaining pesto with 4 tbsp mayonnaise and serve with chicken.
Melt the butter in a large pot over medium-low heat. Add in onions; saute for about 8-10 minutes, adding the fresh garlic the last few minutes. Add in the red wine vinegar, applesauce, brown sugar and cabbage; cook for about 7-8 minutes, or until the cabbage starts to wilt, stirring often. Season with salt and pepper, cover and simmer until the cabbage is tender (about 20-25 minutes) stirring occasionally. Uncover and add in the sliced apple and apple juice; cook for another 5-6 minutes or until the apples are crisp-tender. Season with more salt and pepper if desired.
Blend all ingredients in medium bowl. Season with salt and pepper. Chill at least 30 minutes and up to 8 hours.
Prune Paste: In a food processor, combine prunes, water and vanilla; process to form a smooth paste. Store in the fridge if not being used immediately. Will keep for several days. Muffins: In a large bowl, beat together prune paste and sugar. Beat in eggs and molasses. In medium bowl, combine flour, bran, baking powder and salt; stir in raisins. Stir soda into buttermilk; add to prune paste mixture alternately with flour mixture, stirring just until combined. Spoon batter into greased muffin pans. Bake at 375 for about 20 minutes. Remove muffins from pan and cool on wire rack.
Preheat oven to 450°. Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl. Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil. Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.
Preheat the Easy Bake Oven for 15 minutes. Spray 2 Easy Bake Oven pans with cooking spray. Scramble the egg in a bowl. Divide the egg between 2 pans. Sprinkle with oregano, salt and pepper. Sprinkle 2 teaspoons of the cheese on top of each egg. Bake for 15 minutes.
Combine corn and chicken stock in blender or food processor and puree. In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan. Add milk, garlic, oregano,salt and pepper and bring to a boil. Reduce heat, add chilies and simmer 5 minutes. *May be frozen or refrigerated at this point. To serve: If refrigerated, reheat soup slowly. Divide chicken and tomatoes among 6 bowls. Remove soup from heat, add cheese and stir until cheese is melted. Ladle into bowls,top with tortilla squares, and serve. Tortilla Squares: Preheat oil to 375 degrees in electric skillet, deep fryer or large pan. Stack tortillas on cutting board and slice into 1/2 inch squares. Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes. Drain well on paper towels. These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.
Preheat oven to 350 F, fill round cake pan or pie pan with 1/2 inch boiling water. Steam broccoli florets until tender. Melt butter in medium sauce pan. Add flour to melted butter until smooth. Slowly stir in milk. Once mixture is smooth add onion, nutmeg and cheese. Add broccoli to mix. Whipp egg whites into soft peaks. Slowly fold in cheese mixture, do not stir. Pour egg and cheese mixture into round csserole dish with high sides, approx 1 1/2 quart. Place dish in pan with water, bake for 50-60 minutes.
Very finely slice the spring onion into long strips (about 6 cms long) and place in a bowl of ice cold water so they curl. Combine all the soup ingredients and simmer while you finish the wontons. Mix all the wonton filling ingredients together and place a teaspoon of filling in each wonton paper, along with one shrimp. Wet the edges of the wontons and fold upwards so it makes a little parcel. Place the completed wontons onto a large plate dusted with flour so they don't stick together. Complete all wonton's before starting to cook them. Bring a large pot of water to the boil. When the water is rapidly boiling, place 6-8 of the wonton's in at a time to cook for about 5 minutes. Drain and place the cooked wonton's into a bowl that you will serve the soup in (around 8 wontons each). Take the spring onion garnish out of the water and place a bit on top of the wonton's. Pour some of the soup over the top of the wonton's and serve.
Place the base ingredients into a heavy saucepan and bring to boil over medium heat. Cover and boil for 2 minutes. Remove cover, insert candy thermometer and boil to 240° F. Do not stir the mixture once the lid has been removed. Remove the pan from heat and set it aside to cool for 3-4 minutes. Meanwhile, once the temperature of the base reaches 220°F, place the whites and salt in the bowl of a stand mixer and whip to soft peaks. Once the base has cooled for a couple minutes, slowly stream it down the side of the mixer bowl with the beater on medium speed (avoid the beater). Beat in the vanilla and extra flavour if using. Turn the speed up to high and whip for 7 minutes. Transfer the fluff to a plastic container, cover and store in the fridge for up to 2 weeks or freeze for up to 2 months.
Mix the ingredients for the mayonnaise and set aside. If making day before, refrigerate until ready to use. Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes. Divide the mixture into 12 equal portions and form into cakes. Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat. Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once. Add additional oil as needed to keep the crab cakes from sticking. Serve topped with the cilantro mayonnaise.
Preheat oven to 375°. Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray). In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination). Bring to a simmer, then add the walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes. In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar. Toss the walnuts in the cinnamon-sugar mixture. Place walnuts in a single layer on the prepared sheet pan. Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes). Set aside. Place 4 to 6 dry butter lettuce leaves on each plate. Randomly place orange segments, onion slices and walnuts on top of each lettuce bed. Drizzle about 2 tablespoons of dressing on top of each salad and serve. (We prefer a Raspberry Walnut Vinaigrette). Enjoy!