HumbleIntelligence/food-ner-1-Million huggingface dataset:
chop sweet potatoes into 1 inch squares. steam in steamer basket over medium-low heat for about 20 minutes or until fork tender. place in bowl and mash with butter until almost smooth. add salt and curry powder. continue to mash until blended. add honey to sweeten to your liking.
How to Remove Seeds from a Pomegranate:. Fill a large bowl with water. Hold the pomegranate in the water and slice the crown off. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water carefully break it apart. Then gently separate the arils (seeds) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith then pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months. Divide the seeds among four glass serving bowls. Sprinkle the fruit in each bowl with 1 tsp of orange flower water & 1 1/2 tsp of sugar. Let stand for 1 hour before serving.
Lightly butter a 3-quart baking pan. Cover the bottom of the pan with half the bread slices. In a medium bowl combine 6 of the eggs with all the half and half, 1 cup of sugar and 2 teaspoons of vanilla. Pour half the egg mixture over the bread. In a separate bowl whisk the cream cheese, remaining 2 eggs, teaspoon of vanilla, and 1/2 cups of sugar until smooth and creamy. Spread the cream cheese mixture over the bread layer. Arrange the rest of the bread over the filling and top with the remaining egg mixture. Sprinkle with nutmeg. Cover and refrigerate overnight. Bake in preheated 350 degrees F oven for 60 minutes. Let stand 10 minutes before cutting. Serve with warmed maple syrup if desired.
Mix first four ingredients in sauce pan. Boil one minute. Remove from heat. Stir in oats. Add remaining ingredients. Drop onto wax paper and let cool.
In a quart jar combine leaves, vodka and 1 cup sugar. Seal jar tightly, and place in a dry, dark place for about 2 weeks. After two weeks, strain the liquid using a double layer of cheese cloth. Gently squeeze the mint leaves, getting as much juice as possible. In a fresh quart jar, add the second cup of sugar, glycerin, water to top and the strained liquid. Seal and store again in a dark place until sugar is dissolved. Once the sugar has all dissolved, bottle the resulting liqueur in a fresh bottle and let age for roughly 3 months.
Preheat oven to 350°. In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside. In medium skillet, saute onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly. Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside. Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle. Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top. Bake at 350° for 30 minutes. Serve hot.
Bring first seven ingredients (vinegars through the garlic) to a boil; reduce heat and simmer 2 minutes, or until sugar is dissolved. Combine remaining ingredients in a serving bowl. Pour dressing over and stir to combine everything well. Cover and chill at least one hour before serving.
Cut asparagus into 1 1/2-inch lengths. Boil water, soy sauce and sugar in a large saute pan over high heat. Add asparagus and reduce heat to low. Simmer until tender-crisp (about 5 minutes). Serve.
In a large bowl, combine the flour, sugar, baking soda, allspice, baking powder and salt. In another bowl, beat the eggs, oil and vanilla; add squash and bananas. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. You might need to use more time when baking 2 loaves.
In a 1 cup measure, put 3 (small-medium) whole strawberries in cup, pour milk to 3/4 cup line, add 1 tsp vanilla; Blend until smooth. Strain milk mixture to remove seeds. (I use the strawberries and milk so the girls would get excited about a pink cake!). Melt margarine in microwave (melt right in you 8x8" square glass baking dish). While margarine is melting, combine flour, sugar, baking powder, salt& cinnamon. Stir in milk mixture until combined. Pour batter over butter (I gently spread it out to the edges). Top with sliced strawberries. Bake at 375F for 45 minutes. Serve warm with vanilla ice cream or cool whip. Even great cool!
Place salmon fillets in a large zip-loc style plastic bag. In a small bowl, whisk together remaining ingredients and pour over salmon. Seal bag and refrigerate for at least 8 hours. Preheat grill (or broiler if preparing indoors). Remove salmon from marinade and place on a well-oiled grill five inches from heat source. Grill for 5-10 minutes, until fish flakes easily when tested w/ a fork. (Turn only once, halfway through cooking).
Mix all dry ingredients. Mix wet ingredients, then add to dry mixture and mix well. Batter will be thin. Let sit for at least fifteen minutes so the oatmeal softens. Spray a preheated skillet with Pam (or use butter or a small amount of oil), and add 1/4 cup of batter for each pancake. Grill until brown on one side, flip and grill until second side is brown. Serve with yummy syrup!
Scramble up the eggs with the parm/asiago/romano blend with some salt and pepper. Miracle whip the bread place a slice of cheese on it. cook up the pastrami in the skillet and place it on the bread (drain a second on paper towels). put some eggs on there and slap it shut. MUNCH! yum.
Dice red pepper. Peel, devein and dice shrimp. Heat butter in nonstick skillet, add red pepper and cook for 3 minutes. Add shrimp, salt and pepper to taste and cook until shrimp are just fully cooked. Transfer to a bowl and allow to cool a few minutes. Butter a 9 X 13 casserole dish. Season fish on both sides with salt and pepper and place in dish. Add remaining ingredients except parmesan cheese to the pepper and shrimp mixture and mix well. Spread mixture equally on to the top of both filet's making sure the thickness of the topping remains equal. Sprinkle with parmesan Cheese. Heat oven to 350 degrees. Cover casserole dish and bake for 18 minutes covered. Remove cover, place under broiler and broil on low for 5 minutes. Watch to make sure it doesn't burn. Switch oven back to bake at 350 degrees for another 5 minutes. Remove from oven, let rest 2 or 3 minutes and serve.
To make the sourdough Sponge. Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours. To make the bread. When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds. The add in this order: rye flour, salt, sugar and then the white bread flour. Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker. Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice. Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing. Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.
Preheat oven to 350 degrees. Butter and flour a 13 x 9 inch baking pan. Melt butter, peanut butter, and chocolate in a 3-qt heavy saucepan over low heat, stirring until smooth. Remove from heat and cool. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time. Whisk together flour and salt, then whisk into chocolate mixture. Spread in pan. Bake 25 minutes. Sprinkle with brittle. Bake another 5 minutes. Cool completely.
Melt butter in pot over low heat. Whisk in flour, salt and pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and whisk in broth and Almonds. Reheat over low - medium heat until hot. Stir in cream and heat through, but do not boil. Remove from heat, pour into soup bowls and garnish with lemon zest and paprika.
Mix all ingredients except the lump crab meat, flour& oil. Add the crabmeat gentle not to break it apart. You want to see nice lumps of crabmeat when you cut into it. Make four patties they will be delicate don't be afraid to bring them into a pattie. Dust each with flour place on a dish covered with plastic wrap and chill for one hour. In a large pan pour enough oil to coat bottom of pan. Brown on each side till nice crisp and brown. Just a couple of minutes each side. Serve with Recipe #120370.
Heat oil over medium heat. Stir & saute onion 2 minutes until soft. Add tomatoes. Stir and cook 3-4 minutes until pastelike. Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently. Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer. Cover, turn heat to very low & simmer 35 minutes. Turn off heat. Remove lid & quickly cover pot with a dishtowel.
Preheat the oven to 425 degrees Fahrenheit. Lightly grease a standard muffin tin or line with 12 paper muffin cups and grease the cups with non-stick vegetable oil spray; this will ensure that the paper cups peel off the muffins nicely. In a medium-sized mixing bowl, cream together the butter, vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour, and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners' sugar, vanilla and hot water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.
Stir the chocolate syrup into the hot coffee until melted. Combine in a blender, the coffee, half-n-half and ice cubes. Blend on high for about 3 minutes. Pour into a tall cold glass and top with whipped cream. Sprinkle with chocolate shavings. Serve immediately.
In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve. In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste. To serve, place the pepper mix on top of the center of the hummus.
Combine salt, pepper, and fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour syrup over pork and work through to combine. Form into patties, 2-3 inches round. Cook patties in 1 T oil in nonstick skillet over med-high, 4-5 min on each side. Drain on paper towels.
Preheat oven to 180C or 350°F. Cream butter and sugar until fluffy. Add in the egg yolks one at a time. Beat well before adding the next yolk. Add durian meat and beat well. Next, add in the beaten egg whites. Last but not least, add in the flour. Put in a 8 x 8 greased pan and bake for an 1 hour. Warning: Durian meat does smell a tad strong so it might be a good idea to warn your family members when you are about to try this cake.
Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Add pieces of the cooked chicken. Place the second flour shell on top of fixings, buttered side up. Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.
In a shallow bowl or plate combine the flour and 1 T. of the Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess. Heat the oil in a large skillet over med-high heat until hot. Add 1 Tablespoon of butter and cook the chicken breasts until golden brown on both sides about 3 min per side. Transfer to a plate and set aside. Add 1 T. of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. when the wine has reduced by half add the chicken stock and cook for 3 minute or until sauce has thickened. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened about 5-6 minute. Swirl in the remaining 2 T of butter, add salt and pepper to taste. Serve with mashed potatoes or rice. Enjoy!
Place the chicken pieces in the cooker. In a small bowl mix together the garlic, soy sauce, orange zest, juice, tomato paste, cinnamon and marmalade and spoon over the chicken pieces in the cooker. Cover with the lid and cook following the times and settings in the description above. Thirty minutes prior to the end of cooking turn the control to high if cooking on low. Stir in the cranberries. Mix the cornflour to a smooth paste with the brandy (or white wine or water) and stir into the juices in the cooker. Cover with the lid and continue to cook for the final half hour. Serve sprinkled with chopped mint.
Spray inside of slow cooker with cooking spray. Place 1/2 the bread cubes in cooker. Sprinkle on raisins then cover with remaining bread cubes. Mix remaining ingredients; pour over bread. Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
Cook pasta according to package directions. Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each pasta shell with about 2 tablespoons of the cheese mixture. Spread a thin layer of sauce on bottom of a 13x9 inch baking pan. Place pasta in the pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil. Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.
Preheat oven to 350°F Spray a 9x13 pan with nonstick cooking spray (or using additional sauce, lightly spread some sauce on the bottom of the pan). Set aside. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 minutes on medium heat, stirring frequently. Remove from heat. In a large bowl, mix thoroughly the mushroom mixture, spinach, ricotta cheese, provolone, cream cheese, half of Parmesan cheese, and the eggs. Spoon (or use a pastry bag with a large tip) about 2 tbsp of filling mixture into the manicotti shells and then place them into the 9x13 pan. Drizzle remaining sauce over top. Top with remaining Parmesan cheese and bake 55 minutes or until heated through.
Whirl all ingredients in a blender until smooth. Pour into sterile jars of decorative bottles with snug fitting lids. Store in the fridge for 1 month. Shake well before using!
Soak walnuts and cherries in bourbon for 4-5 hours. (The longer you soak them, the more they absorb the alcohol.) Drain well. Soften butter. Mix butter with confectioners sugar and add to nuts and cherries. (You might need to add more sugar if the mixture is to wet.) Roll into balls (about half the size you wish your final bourbon ball to be). Refridgerate at least 30 minutes until set. Melt chocolate and wax in double broiler. Drop balls into chocolate and put on wax paper. Let set until chocolate hardens. (I always put them in the fridge to speed up the process.).
Preheat oven to 350°F. Coat 24 mini muffin tins with cooking spray. Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white. In a separate bowl, whisk together flour, baking powder, cinnamon and salt. Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins. Divide batter among muffin pans. Bake until a toothpick inserted into center comes out clean, about 10 to 12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool completely. To make frosting, blend powdered sugar and lemon juice together. Drizzle over cooled muffins.
Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes. Season to taste with salt and pepper and serve.
Remove seed from chillies and chop them finely. Mix them with the peanut butter, ginger, herbs, vegetables and tomatoes. Place meat in a saucepan with a tight fitting lid and add the vegetable mixture and some seasoning. Put on the lid and cook very gently for about one and a half hours or until the meat is tender. Don't worry about the lack of liquid because the meat and vegetables will make enough.
Drain the soaked beans and put them in a pot with the bay leaf and fresh cold water to cover by an inch or so. Bring to a boil, decrease heat to keep the liquid simmering steadily, and cook, partially covered, about 40 minutes, or until the beans are cooked through but not mushy. Turn off the heat, stir in 1/2 teaspoon salt, and let the beans cool for a while in the pot, absorbing some of the cooking liquid. To make the soup: peel and core the apples, and cut them into 1/4-inch-thick slices. Put 4 tablespoons of the butter in a heavy saucepan, and set it over medium heat. As soon as the butter melts, scatter the apple slices in the bottom and drop in the cloves. Cook the apples for 3 minutes, or until they begin to soften, turning and stirring them gently. Drain the cooked beans, and add them to the pan, then pour in the hot water--all 8 cups if you are making soup; 6 cups to make a side dish with thicker consistency. Increase the heat, and stir in the lemon zest, cinnamon, and remaining 1 1/2 teaspoons salt. Cover the pan, bring the liquid to a boil, then set the cover ajar and lower the heat to keep the soup bubbling gently; simmer 10-15 minutes, until the apples are completely soft and the liquid has the consistency you like for soup. Turn off the heat, stir in the remaining 2 tablespoons butter, and serve.
Preheat oven to 165°C. In a food processor mix the cheeses until smooth. Add the honey, lemon juice, rind, vanilla, cornflour and eggwhites. Mix again until smooth and creamy. Pour mixture into a 20cm springform tin which has been lined with baking paper. Bake for 50 minutes to an hour until cheesecake is set. Allow cheesecake to cool completely before releasing from tin. For best results make the day aheads of serving and refrigerate overnight before removing from the tin. When ready to serve top with a mixture of chopped fresh fruits such as strawberries and kiwifruit or bananas. Drizzle with passionfruit pulp. Could also be served topped with chocolate sauce or whatever else you like.
Pour vanilla vodka, amaretto, and hot chocolate mix into a coffee mug. Pour in the hot milk and stir to blend.
Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside. In large bowl cream butter and cream cheese. Slowly work in 3 cups flour. Divide dough into 6 equal pieces and shape into squares. Lightly flour dough, wrap in waxed paper and refrigerate at least 1 hour. Combine remaining 1/2 cup flour and 1/2 cup powdered sugar. Remove one piece of dough at a time from refrigerator; roll out on surface dusted with flour-sugar mixture to 18x5x1/8-inch thick strip. Combine granulated sugar and cinnamon. Sprinkle dough strip with 2 tlbs sugar/cinnamon mixture. Sprinkle about 1/4 cup M&M's on wide end of each strip. Roll dough starting at wide end to completely enclose baking bits. Cut strip into 1 1/2 inch lengths; place seam side down about 2 inches apart on prepared cookie sheets. Repeat with remaining ingredients. Bake 16 to 18 minutes until golden. Cool completely on wire racks. Sprinkle with powdered sugar. Store in tightly covered container. ***Variation***. For crescent shapes, roll each piece of dough into 12 inch cirle. Sprinle with cinnamon/sugar mixture. Cut into 12 wedges. Place about 1/2 tsp M&M's at wide end of each wedge and roll up to enclose baking bits. Place seam side down on prepared cookie sheets and proceed as directed.
In a large bowl, combine the flour, oats, sugar, baking powder, cinnamon and nutmeg. Combine the egg, milk, banana, and oil in a separate bowl. Stir egg mixture into dry ingredients until just moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top and cook until second side is golden brown. Serve with your favorite topping or syrup.
Saute onion in oil until slight;y browned. add vinegar and cook for 2 minutes stirring constantly in a small saucepan combine jelly,tomatoes, tomato paste, curry, cinnamon and salt. cook for five minutes. add onion mixture. You can serve right away or jar and serve later. it keeps in the fridge for a month.
Braise the meat and onion in a large pot. Add all vegetables except tomatoes, butter, and flour. Mix well and cook for 1 minutes. Add tomatoes, beef stock, and all spices. Simmer for about 1 hour, stirring frequently. Add cream the last 5 minutes before removing from heat. If mixture is too thick, add more beef stock and adjust seasonings. This soup freezes well too.
Brown beef with onion. Drain any excess fat & could rinse off if want to really get fat out. Add to large pot with the water and beef base and seasonings. Start heating it up while chopping all the veggies. Add veggies as you go. Rinse off the barley and put in the soup. Let simmer very low for 2-3 hours for best results. Will want to stir often as it will stick. I often keep adding water and more beef base as needed to keep it to the right consistency because it will thicken up as the water evaporates while simmering.
Preheat oven to 350°F Roast rinsed quinoa in a skillet until it pops. Place in casserole dish and add water. Heat oil and saute onions, garlic, and curry in skillet until onions are translucent. Add celery, broccoli, and tomato; saute briefly and add to quinoa. Add soy sauce and vinegar. Cover casserole dish and bake for 45 minutes.