HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bell pepper in half. Grill, turning oregularly, until the skin is blackened. Remove from heat. Place in a plastic sandwich bag for 15 minutes. Remove bell pepper from bag after 15 minutes and peel it to remove stalk and seeds. Slice thinly. Combine bell pepper with lemon juice and salt. Process till it becomes a smooth paste in your blender or mixer. Add butter, pepper and dried basil. Mix well. For a smooth paste, blend in a little olive oil, a tsp. at a time, until the ingredients hold together. Serve with fish, vegetables or on warm bread. Store this butter refrigerated for upto 1 week and frozen for upto 1 month.
Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper. Cook cubed zucchini in saucepan of boiling salted water for 30 seconds; drain. Rewarm soup over medium heat. Ladle into bowls and top with zucchini and croutons. Sprinkle with green onions.
Put raspberries in a food processor and puree. Strain to remove seeds (if you are feeling ambitious). Add lemon juice and orange liquer if desired. Pour over pound cake or ice cream or whatever you can think of, chocolate cake comes to mind.
For the filling: Heat the oven to 350 degrees. Lightly butter a 9 or 9 1/2-inch springform pan. Dust the pan with flour, tapping out the excess. In a bowl, combine the brown sugar and cinnamon. Divide the mixture in half. Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand. Set both aside. For the cake: Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper. In an electric mixer, cream the butter on medium speed for 1 minute. Add the sugar in 2 portions, beating for 1 minute after each addition. Beat in the eggs, blending just to incorporate them; do not over-beat at this point. Blend in the vanilla extract. On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture. Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured. Spoon a little more than half of the batter into the pan. Sprinkle over the plain sugar-cinnamon mixture. Spoon the remaining batter on top and smooth the top with a palette knife. Sprinkle the buttered cinnamon-sugar over the top. Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes. Set the cake on a rack to cool. Unclasp the ring on the pan, leaving the cake on its metal base. Slice the cake into 10 thick wedges for serving.
Roll out the french loaf dough on a greased cookie sheet. Combine egg yolks or egg beaters, parmesan, oil, parsley, oregano, and garlic powder. Brush mixture over dough. Sprinkle with pepperoni, cheese, mushrooms, & green peppers. Roll up long ways and cut about 5 slits in the top to help the inside bake evenly. Bake at 375 degrees for 20-25 minutes. Warm up pizza sauce to use as a dip.
To cook beets: Wash and trim stems from beets. Place in 4-quart pot. Add 3 quarts water. Bring to a boil over high heat. Reduce heat to medium. Simmer, uncovered, for 40 minutes or until beets are tender when pierced with knife. Drain. Place under cold running water. Peel off skins. Cut beets into large chunks. Set aside. To cook soup: Melt butter in stockpot over medium-high heat. Add garlic, onions, celery and beets. Saute for 5 to 7 minutes, stirring frequently. Add chicken stock. Bring to a boil. Reduce heat to medium. Simmer for 30 minutes. To finish soup: Remove from heat. Add raspberries.
Just melt the butter in a skillet and add the onions, after about 5 minutes dump in both cans of corn, salt and pepper and chili powder. Let that "fry" for about 10 minutes and then add your sour cream, stir well and continue on medium heat for about 20 minutes, give a good stir and serve.
Combine together all the ingredients, except for the bananas, and mix well. Then add in the ripe, well-mashed bananas and mix well. Add a splash or two of water or milk if it doesn't combine well (too dry). Drop onto a greased baking sheet and bake for 12 minutes or until golden brown.
Saute all vegetables and garlic in butter 2 min on medium to medium-low heat. (Do not burn the garlic, as it will turn bitter.). Turn heat to medium-low and add cream cheese. Stir until melted. Add the heavy whipping cream a little at a time until incorporated into the cream cheese mixture. Stir in remaining seasonings. (Start with smallest amount of cayenne and add more as it cooks, if desired). Cover and simmer on low for 15 minutes, stirring every few minutes. (Sauce will thicken as it cooks.). Uncover, add parsley, turn heat to medium to medium-low, and cook u too thickened, stirring frequently. Add additional spice (garlic powder, cayenne, salt, pepper) as desired to taste. Top fettuccine noodles with this sauce. You can also saute some chicken in garlic and butter, or shrimp in butter, garlic, and old bay seasoning, or broccoli and mushrooms in a little olive oil and garlic. This sauce can top any of these or fish! Have fun, be creative, and get cooking! .
Dissolve gelatin in boiling water in large bowl. Stir in 1/2 cup cold water and coconut milk. Refrigerate, uncovered, until slightly set (mixture should have consistency of egg whites), about 1 hour. Lightly coat 12-cup mold or nonstick Bundt pan with cooking spray. Whisk slightly set gelatin until well blended, then fold in marshmallows, oranges, and cherries. Pour gelatin mixture into mold and refrigerate, uncovered, until set, about 4 hours. (Can be refrigerated for up to 2 days.) When ready to serve, invert onto large plate.
In a bowl, stir dry ingredients together. In a pot, melt honey with peanut butter over low heat. When liquid, remove from heat and add dry mixture and vanilla; mix well. Spread into 8x8-inch pan. Refrigerate.
In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate refrigerated overnight, turning occasionally. Remove chicken from marinade and bring to room temperature. If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination. Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally. I have been told this recipe works well for those of you who do OMAC as follows: To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze. To serve, thaw in fridge overnight and then grill as directed.
Combine the bell peppers and Anaheim chile in a bowl and mix well. Combine the flour, sugar, baking powder, salt, and cayenne in a bowl and mix. Whisk the eggs lightly in a bowl. Add cream, butter and cream-style corn and whisk until mixed. Stir in the bell pepper and whole kernel corn. Spoon into a greased and floured 9x13 pan. Bake at 375 for 40 minutes or until set and light brown.
Slice the bread horizontally into 6 layers. On the bottom bread layer, spread horseradish, place roast beef slices and top with a bread slice. On the bread slice you just placed on top of the roast beef, spread mayonnaise on it and place Swiss cheese around. Top this with a slice of bread. On that slice that tops the Swiss cheese, spread with honey Dijon mustard and place ham slices around. Top with a slice of bread. On the bread slice that was just placed on the ham, place tomato slices around and the bacon too. Top with a slice of bread. On the bread slice you just put on the bacon, place American cheese and onion evenly around. Place the last piece of sliced bread on top. Spread top slice of bread with the softened butter and put the sandwich on a baking sheet. I actually make it on a baking sheet. Bake sandwich, uncovered, at 400°F for 10 to 15 minutes. Allow to cool slightly, then cut into wedges.
Combine pudding mix and whipping cream. beat with electric mixer on high for 10 minutes. spread on cooled cake. store cake in refrigator.
To prepare the cake, sift cake mix and pudding together. Add eggs one at a time. Add salad oil, then the 7-Up. Mix all ingredients together and pour into three 9-inch cake pans. Bake at 325 degrees for 30-35 minutes. Let cake stand about 10 minutes and then remove from pans and place on cooling racks. To prepare the filling, combine all remaining ingredients, except coconut, in a pan. Cook on medium heat stirring until thickened. Remove from heat and stir in the coconut. Allow filling to cool until slightly warm. Spread between cake layers. (Pineapple juice may be poured on cake before spreading filling.
Cut steak into six serving-size pieces; place in a 3-quart slow cooker. Add mushrooms and onions to crockpot. Combine soup mix, soup and water; pour over beef. I often used two packets of the soup mix. Cover and cook on low for 7-8 hours or until meat is tender. Serve with mashed potatoes, if desired.
Preheat oven to 400 degrees F. Line baking sheet with parchment paper. In a large bowl, combine the flours, sugar, baking soda, baking powder and cocoa. Mix well. Cut in the cold butter pieces with a pastry blender or two knifes until the butter is in tiny chunks the size of pennies. In another bowl beat egg lightly with a fork, add sour cream and mix well. Add wet mixture to middle of dry mixture. Add chocolate chips and mix until flour mix is just moistened and forms a ball. You may need to add 1-2 Tbsp milk if dough is too dry. Knead a few times and turn dough ball out onto prepared pan. Press into a flat circle that is 2" thick. With a sharp knife, cut in four "pie" sections, then cut each section in half again. Bake in 400F oven for 15 minutes. Cool on pan.
Preheat the oven to fan 190°C / 375°F. Grease a muffin tray well with a little butter/ghee or use paper cases or parchment paper. Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped vegetables or peas, finely chopped onion or leek, garlic, and any spices or herbs.You are looking for a ratio of around 50 percent egg to 50 percent raw veg. Pour the mixture into the prepared muffin tray. Bake for 12 minutes,then crumble the cheese on top and turn on the broiler. Broil for about a minute until the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the broiler, and just cook in the oven for 14 minutes. To check if they are done, give the muffin tray a wobble - the frittatas should be just set in the middle. You can always put them back in the oven for another 1-2 minutes if you think they need cooking any longer. Remove the frittatas from the tray and leave to cool on a wire rack. Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.
Mix all ingredients together; stir well and marinate ahi or scallops for 30 minutes. No longer or the acids will start to cook the fish. Reserve 1oz to use for basting while grilling. Sear ahi about 2-3 minutes each side over a medium high heat for a medium to medium rare cook.
In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft. Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink. Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through. Transfer the mixture to a bowl and let it cool. In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The tortilla chips may be made 1 day in advance and kept in an airtight container. On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad. Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, the jalapeno pepper, and the coriander. Blend the vinaigrette until it is smooth. Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
Boil and mash potatoes. While hot add potato water. Mash so there are no lumps; add butter. Add cold water with the powdered milk, sugar and eggs. Add yeast when not too hot. Add 2 cups flour; mix. Add rest of flour; mix until smooth. Put in a covered container so that it is only 1/4 full. Put in refrigerator overnight. Next day make buns size of walnut; put on cookie sheet. Work with dough while cold. If you don't want to work with all the dough at one time, return rest to refrigerator and use next day; this dough is supposed to last in refrigerator for 6 days. Grease the buns with pure lard or oil. Let rise until nearly double. Make dents in the center and put in the filling. Bake at 450 degrees Fahrenheit for 10 to 12 minutes until golden brown. Remove from oven; grease with shortening; cool. If to be frozen, cool slightly and pack in air tight contaners. Before they get too cold, freeze; if packed slightly warm it keeps in the freshness.
1. Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato. 2. In separate bowl. sift flour, baking powder, baking soda and salt. 3. Add it to the first mixture and blend well. 4. Arrange cookie dough by rounded teaspoons on un-greased or wax-papered cookie sheet. 5. Bake at 350 degrees for 7 minutes. 6. To make glaze: Use wooden spoon or whisk to combine all ingredients in glass container until smooth. 7. Add more water by the drop until glaze is easy to spread on cooled cookies.
Cut chicken breasts into 1 inch pieces and spread over bottom of crock pot. Mix remaining ingredients in a large bowl and pour over chicken. Cook on "high" in crockpot for 1 hour. Turn crockpot to low and cook 6-8 hours. Serve over rice, pasta or in soft tortillas. Freezes well.
In a sauce pan melt butter over medium low heat then add the flour a little bit at a time while whisking to make a roux. Heat the broth. Next add the broth to the roux, stir with the whisk. This will thicken as it heats. Next add a little cream watch for consistency.Bring 4 cups water to a boil in a separate pot, add salt, and pasta. In the other pot add shredded cheese a 1/4 of a cup at a time while stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese. Cook the pasta al dente. Strain and combine with the cheese sauce.Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes. **Optional, you can mix melted butter and bread crumbs and sprinkle lightly on top. Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top. Let stand for 10 min before serving.
Combine in your machine according to your manufacturer's directions. Success Hints: Add orange extract with water, away from yeast. This is a great"beginner bread" for kids to make. It's deceptively simple and everyone loves it! Top this bread with the sweet Guava-Raisin Spread (see recipe I posted) for a real dessert treat! This recipe can be made using the regular, rapid and delayed time bake cycles.
In a bowl add all marinade ingredients juice of two limes, 2 cups coke, 3/4 cup coconut rum 3 teaspoons of jerk seasoning and combine with a whisk. In a large container put in in wings and pour marinade over them and seal the container with a lid or wrap in in plastic wrap. Wings should Marinate over night for best flavor. To make Rub: Combine 3-4 Tablespoons Seasoning and 3-5 Tablespoons Coconut rum until the mixture has a loose paste like mixture but can still stick to your wings. You may need more rum depending on your preferences ;). Get your grill hot and ready for your wings. Lay the wings out on the grill evenly spaced and not touching each other, if your grill isn't big enough for all 30 wings. Cook them in two batches. Since the cooking time is different for each grill, in the first fifteen minutes check for the heat of your grill and how your wings are responding to the heat and whether you'll need to adjust the heat or not. Flip wings after 15 minutes and apply rub to the wings sparingly, the jerk seasoning is very hot in spice. Let wings cook for another 15 minutes and flip and apply rub sparingly. Repeat process until wings are done about an hour total process, depending on your home grill it could take a longer or shorter period of time. To Make Dipping Sauce: Combine all ingredients together and refrigerate until cold.Garnish with chopped cilantro before serving.
Mash the potatoes with half a cup of hot water. Add the flour, sugar, anise seed an salt to taste and knead to a dough. Roll the dough out to 6 thin circles and fry them in hot oil or ghee, 1 1/2 minute per side.
Peel 4 medium large potatoes and grate directly into 1 cup of milk in a well buttered 8 inch square baking pan. Grate a small onion into the milk and add 3 Tbsp chopped green pepper, grated cheddar cheese, salt and pepper to taste. Beat 3 eggs well and combine. Dot with 2 tsp of butter. Bake at 350 F for about 50 minutes to 1 hour or until the pudding is richly browned. Cut into squares to serve.
Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle. If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl twice. The mixture should start to become smooth and a bit shiny. Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into a ball twice; it may or may not start to clear the sides of the bowl on its own. If you're using a bread machine, let it go through its entire kneading cycle, but don't let it rise; continue with step 3, below. 3) Scrape the dough into a ball, and place it in a lightly greased bowl or large (greased) plastic bag. Refrigerate overnight, or for up to 24 hours. Remove the dough from the refrigerator, divide it in half, and shape it into two 9" logs. Place them each in a lightly greased 9" x 5" loaf pan. Cover the pans with clear shower caps (first choice) or lightly greased plastic wrap, and allow the dough to rise until it's crowned about 1" over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours (may take even longer depending on the temperature of your home. Refer to Note # 2 below). Towards the end of the rising time, preheat the oven to 350°F. Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 20 minutes, until the bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190°F. Remove the bread from the oven, and place the pans on a rack. After 5 minutes, gently turn the loaves out onto the rack to cool completely. Store, tightly wrapped, at room temperature for several days, or up to a week in cool/dry weather; for longer storage, wrap well and freeze. Note # 1: Use the lesser amount of water in summer, or in humid weather conditons, the greater amount in winter, or when it's dry out. Note # 2: Depending on the temperature in your home (if it's winter or summer will make a difference) it may take longer than 4 hours for bread to rise. I've placed a heating pad in-between a layer of blankets and have rested the loaf pans over the blankets. Cover pans with towel or blanket away from drafts. Basically provide a warm environment. Be careful not to try to speed it too much because this can develop a yeasty taste in bread when rushed to rise.
Cook sweet potatoes in boiling salted water until tender, about 5-8 minutes. Drain potatoes and toss with lemon juice. In large bowl, combine mayonnaise, orange juice, honey, orange zest, ginger, salt, and nutmeg. Add potatoes, celery, and dates, tossing to coat. Cover and chill. Before serving, gently stir in pecans. Spoon salad onto lettuce-lined platter. Arrange mandarin orange segments around salad.
In large skillet combine rice, sausage, soup, water and butter. Cover and bring to a boil on medium heat. Reduce heat and simmer 5 minutes. Stir in peas and mushrooms. Sprinkle with Swiss cheese. Simmer covered for 20 minutes or until rice is cooked.
Mix cauliflower with 1 tbsp soy sauce & have the sugar stirred into the soy. Turn wok or large skillet to high heat, add oil, and when it starts smoking add ginger and garlic for about 15 seconds Turn heat down a little bit but still high. Add cauliflower and scallions, stir and cook for about 2 minutes. Add stock, water, oyster sauce and remaining soy sauce Cook for 1 minute. If you like a thicker sauce add corn starch stir and cook for no more than 1 minute.
All three steps should be done simulatneously on the oven:. Prepare the alfredo sauce according to package directions, using the cream, milk, and water in place of any liquid called for. Mix in pesto sauce, keep warm. Bring water to a boil, add fuscilli pasta, cook until al dente and drain well. While water is boiling, heat olive oil in skillet; sautee chicken until cooked through. Add sun dried tomato crumbles. Mix chicken and tomatoes with alfredo sauce, serve over pasta and top with cheese.
Heat oven to 350 degrees. In an 8-inch square pan, bake pecans 6 to 8 minutes, stirring occasionally, until light brown. Spread nuts on cutting board; cool 5 minutes. Finely chop. In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in 1/2 teaspoon maple flavor and the egg until well blended. Stir in flour and chopped toasted pecans. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten in crisscross pattern with fork dipped in granulated sugar. Bake 11 to 14 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. In small bowl, mix icing ingredients until smooth; drizzle over cookies.
Heat 1 tablespoon of oil in a pan. Add onion and saute till transluscent. Add refined flour and roast for two minutes. Add milk gradually and cook stirring continuously for two minutes. Add crushed corn, salt, pepper power, nutmeg power and mix well. Cook till all the moisture dries up. Take it off the heat and transfer into a bowl. Let the corn mixture cool. Then add boiled rice, chopped coriander leaves, fresh red chillies and adjust salt and mix. Shape the mixture into sixteen equal sized croquettes. Roll in vermicelli. Heat sufficient oil in a kadai and deep-fry the croquettes till golden. Drain onto an absorbent paper and serve hot.