HumbleIntelligence/food-ner-1-Million huggingface dataset:
Discard husks and stems from the tomatillos. Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain. Combine the tomatillos and 2 teaspoons water in a blender and process until smooth. Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups. Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil. Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with fork.
Have all ingredients measured and ready. Place sugar, milk, butter and the cocoa in pan. Bring to boil. Boil for 1 minute. Remove from burner. Quickly, stir in the quick oats, peanut butter, and vanilla extract. Drop onto wax paper by round teaspoonfuls. Leave to stand approximately 1/2 hour.
Preheat oven to 350'. Place Flat Out bread on cookie sheet and spray lightly with olive oil cooking spray. Place in oven for 5 minutes, just to crisp up the flat out. Remove from oven and turn over flat bread. Spread the pesto on the Flat Out, and top with the toppings of your choice. I personally love the mushrooms, roasted red peppers, spinach onion and tomato combo. Sprinkle 1/4 cup of gargonzola cheese over toppings. Bake in 350' oven for about 10 minutes or until toppings are hot. Watch to make sure the Flat Out does not burn. Slice and enjoy!
Brown pork chops on both sides lightly in skillet. Remove and brown onions. Grease square pan or glass baking dish on all sides. Place pork chops on bottom. Cover with onions. Spread rice over all. Pour V-8 juice over ingredients. Cover tightly with cover or with foil and bake at 350 degrees for 1 hour or until rice is tender.
Also include: bucket or dishpan, toothpick, plastic wrap, measuring cups, rubber gloves, pot holder, kitchen towels, hand written recipes for basics: biscuits, white sauce, meat loaf, apple pie Wrap the bucket or dishpan in colored cellophane. When the other gifts are put away, the bride will still be appreciating this gift collection.
Steam salmon filet. Chill and flake apart. Peel, devein shrimp. Slice them in half length wise, the cut into third to make nice little chunks. Finely chop bell pepper and scallion. Mix these and remaining ingredients together (use only 1/2 cup cracker crumbs. Setting aside the remaining crumbs to roll croquettes in). Form into desired sized croquettes. Roll and cover with cracker crumbs (I used crushed club crackers). Place on a lightly greased baking sheet and bake at 400°F for approx 45 min, depending on how big they are. Note: This being the first time I ever made Salmon Croquettes and although this turned really good, I think using corn flakes for the coating would be good too. I served Papergoddess's Cilantro Mayonnaise with. Also. The prep time is an estimate. It includes the cooking time for the salmon fillets and shrimp along with putting it all together. You can save time by using canned salmon and pre-cooked shrimp. Fresh is always best though.
Blanch, peel and coarsely chop tomatoes to measure 10 cups. Combine tomatoes, onion, sugar,and cayenne in a large saucepan. Bring to a boil, stirring constantly. Boil gently, stirring occasionally for about 1/2 hour. Remove from heat and puree mixture. Return mixture to saucepan stir in vinegar, salt,garlic, and spices. Bring to a boil, stirring constantly. Boil gently for about 1 hour, stirring occasionally. Fill boiling water canner with water. Place 8 clean 1/2 pint mason jars in canner over high heat. Place lids and seals in boiling water, boil 5 min to soften seal. Ladle sauce into hot jars, to within 1/4" of top rim. Remove air bubbles with spatula, and re-fill to 1/4" wipe jar to remove any stickiness. Place seal on jar, and apply screw band just until finger tight. Place jars in canner. Cover canner, return water to the boil, process 15 minute Remove jars, allow to cool for 24 hrs, and check seals. Store in a cool dark place.
Preheat oven to 400°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Mix butterscotch pudding (not instant) sugar, brown sugar, milk and butter in a heavy 1 1/2 quart pan. Cook and stir to a full all over boil. Then boil slowly 3-5 minutes.until mixture reaches soft ball stage. Remove from heat.stir in pecans.beat until mixture begins to thicken, but still looks shiny. Drop tblsful of mixture onto waxed paper to form 3" pralines. If mixture thickens and starts to loose its shine, add a few drops of milk before dropping more. Let pralines stand till firm.
First grill chicken breasts till cooked totally through, or until no pink remains. While chicken is cooking drain your artichokes and wipe off mushrooms and slice them finely. Remove cooked chicken on to plate. Now to make your sauce, empty cream of chicken soup into iron skillet and add the cream. Stir in slivered garlic and artichokes and the sliced mushrooms; let it come to a low boil. Add seasonings. Next, pour sauce over chicken breasts. Place chicken in preheated 350°F oven just to melt sliced swiss cheese. *serving suggestion* Serve with garlic mashed potatoes and steamed broccoli.
poke holes in the oranges and simmer 40 min or until soft. preheat oven 350, grease cake pan. quarter oranges and remove the pith, let cool. food process the oranges (rind included). add almonds, sugar, powder, vanilla. add eggs and process. bake 60 minutes or until firm.
Scrub the potatoes and place in water to cover. Bring to a boil and then cover the pan and lower heat to simmer for about 25 - 30 minutes or until potatoes are fork tender but not falling apart to the touch (but a little overcooked is better than having an uncooked spot in the middles). You can cool the potatoes some by putting them in cold water for about a minute or two. When potatoes are cool enough to handle, cut them into cubes or chunks or quarter slices and put them in a bowl. Sprinkle vinegar over potatoes. Dice up to of the eggs and add. Slice the third and reserve to make decoration for the top of the salad. Add onions, seasonings and the mayonnaise and stir until well incorporated. Decorate top of salad with reserved eggs. Chill to blend all flavors, but also tastes good slightly warm right after you make it!
Wash chicken pieces thoroughly and pat dry. Place chicken in a long, shallow glass baking dish. Pour the buttermilk over the chicken, cover and refrigerate for a least 4 hours, turning once or twice. In a clean plastic or brown paper bag, combine the flour, salt, pepper, paprika, and if desired the garlic and onion powders. Drain the chicken and place two or three pieces of chicken in the bag and shake well to coat evenly. Repeat until all chicken has been coated with seasoned flour mixture. In a large, heavy skillet, heat about one-half of oil over medium-high heat until hot, but not smoking. Add chicken (in batches if necessary) and brown on all sides, about three minutes per side. Place browned chicken on a warm platter until all pieces are cooked. When all the chicken pieces are browned, crowd them into the skillet, turn heat to medium-low, cover and cook, turning occasionally, until tender, about 35-40 minutes. Remove cover, turn heat to medium-high and cook six to eight minutes more or until skin is crispy. Serve at once. Serves 4.
Preheat oven to 350°. Spray bottom of 9 x 5 loaf pan with cooking spray. Beat butter in large bowl with electric mixer at medium speed until light and fluffy. Add sugars. Add eggs, and vanilla. Add mashed banana and beat at high speed for 30 seconds. Combine flour, soda, salt and baking powder. Add flour mixture to butter mixture, along with the cream. Add walnuts; mix well. Pour batter evenly into loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes. Cool on wire rack 10 minutes. remove from pan and cut it to eat it. YUM!
Preheat the oven to 180 degrees celcius. Lightly spray (or pour) oil into a roasting dish (or a baking tray). Pull the skin off the chicken breasts. Cut into thin slices (approximately 1cm wide, 2cm deep). Mix the eggs and sweet chilli sauce in a bowl. In a seperate bowl mix together the breadcrumbs and crushed cornflakes (and chilli powder if you like it hot!). Dip each chicken finger in the egg mixture and then into the crumb mix. Press the crumb mix into the finger to make the coating a bit thicker. Place carefully onto the tray. Continue until all the chicken is coated. Spray lightly with oil then bake for 15 - 25 minutes until crisp and cooked through. Serve hot or cold with BBQ, Sweet Chilli, Mayo or Aoli dipping sauces.
Melt the butter and chocolate chips in the microwave or in a double boiler until butter is almost melted. Stir until chips and butter is all melted. Add the powdered sugar 1 cup at a time alternating with the milk. Blend with mixer until light and fluffy. Add the cream cheese and blend. Let sit for a minute to cool the rest of the way. Use in your favorite way!
Brown sausage in a dry skillet over a low to medium flame. When the sausage starts to brown, add chopped apple. Stir fry until sausage is thoroughly browned. Season with salt and black pepper to taste. Drain excess juice, transfer sausage filling to a bowl. Add cream cheese to the warm filling and mix well. Separate crescent rolls into triangles and place one tablespoon of filling on wide edge of triangle. Roll wide edge of dough towards the "point" of the triangle, enveloping the filling. Fold edges of dough over so that filling is completely enclosed with dough. Bake at 375 degrees for 11-13 minutes or until golden brown.
Heat half the olive oil in a non-stick frying pan. Cook onion, bacon and garlic, stirring, until onion is soft. Add potato and cook, stirring for about 10 minutes or until tender. Transfer the potato mixture to a medium bowl, clean the frying pan. Coat the inside of the pan with the remaining oil and return the potato mixture to the pan. In a medium bowl, whisk the eggs and water with salt and pepper until well mixed; pour over potato mixture. Cook the frittata over low heat, covered loosely with foil, for about 8 minutes or until the base is browned lightly. Place frittata under a hot grill (broiler) until set and top is browned. Half a cup of grated cheese can be added to the egg mixture or sprinkled on top before grilling, if desired. Not suitable to freeze nor microwave.
Blend egg, bananas, sugar, oil. Combine dry ingredients separately and add to wet mixture. Stir until moistened. Let sit in bowl for several minutes for a fluffier muffin. Divide between six large muffin cups. Sprinkle walnut bits on muffin tops. Bake at 400 for 19 minutes. Remove from oven and smear butter on muffin tops (let butter melt with heat of muffins). Enjoy!
Saute hamburger and onion together until cooked. Drain. Combine hamburger, taco seasoning, ranch dressing mix, beans, hominy, green chilis, rotel and diced tomatoes in large crock pot. ( Do NOT drain any of the canned items). Cover and cook on low all day in crock pot. Top each individual serving with grated cheese, dollop of sour cream, sliced avacado and frito corn chips.
Preheat the oven to 450 degrees. Combine the flours with the salt in a medium bowl. Add the milk, butter and eggs and whisk to combine thoroughly. Pour into well-greased muffin cups or a popover pan. Bake at 450 for 20 minutes, turn oven to 350 degrees and bake 15 minutes longer. (They may be ready to eat after only 25 minutes total cooking time.).
PREHEAT oven at 350°F MIX meat and seasoning mix. SHAPE into 36 (1-inch) balls; place in 15x10x1-inch baking pan. BAKE for 15 to 20 minutes or until cooked through. FILL each taco shell with 1 meatball; DRIZZLE with salsa. TOP with 2 meatballs dipped in sour cream. GARNISH with olives to make "eyeballs." SUBSTITUTES: Substitute leaner cuts of ground beef, such as ground round or ground sirloin, for ground beef and reduced fat sour cream for sour cream. Substitute taco sauce for salsa.
Cut the tips of chicken wings and throw them away. Cut the chicken wings in two at the joints. In a big bowl, mix remaining ingredients, except the honey. Add chicken wings and flip to coat well. Cover and let marinate 2 hours in the fridge. (You can do this step one day ahead and cover them. They will be good until the next day). Put the barbecue to medium heat. Put the chicken wings on a greased grill or in a grill basket. Close the cover of barbecue and cook for about 25 minutes or until chicken wings are crispy and juice runs clear when poking with a fork. (MAKE SURE TO FLIP THEM SOMETIMES). Baste chicken wings with honey, close cover of barbecue and keep cooking 3 minutes (flip them one time).
In a bowl, whisk together flour, cocoa powder, salt, and ground cardamom; set aside. In a mixing bowl, beat together butter and sugar with orange zest until fluffy. Beat in egg and vanilla, then stir in the flour mixture. Blend until just combined, scraping sides of bowl as necessary. Transfer dough to a square of parchment, form into a log 2 inches in diameter and roll tightly in parchment. Refrigerate until solid, about 1 hr, rotating every 20 min to maintain shape. Heat oven to 350 degrees F. Lightly brush the dough log with egg white. Place sanding sugar and star sprinkles in a rimmed pan and roll log in sprinkles until coated well. Or you can apply luster dust to the log with a soft brush. (We divided the log in thirds, and decorated each with different sprinkles.) Slice the log into rounds that are about a 1/4 inch thick. Place on parchment-lined baking sheets an inch apart. Bake until cookies are set and there is slight resistance when you touch centers, 9 to 10 minute Cool on pans. Store airtight up to 1 week. Makes 40 cookies.
Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended. In a large, wide bowl, mix together salad greens, pineapple, onion, tomatoes and celery. Stir dressing well just before using, and spoon over salads. Top with peanuts and serve. Note: you can add to the salad cooked chicken cubes and serve with bread to make a whole meal.
Mix all three ingredients except mint leaves together in a blender and blend until drink has the consistency of a good milk shake. Garnish with mint leaves. Enjoy!
In a bowl, mix the mayonnaise, soy sauce, and optional curry powder. In another bowl or a plastic bag, combine the dry ingredients well. Put the shnitzels in the mayonnaise bowl and stir them around gently, lightly coating them with the mixture. Transfer the shnitzels to the bowl or bag containing the dry ingredients, one or two at a time, making sure to coat them well. Shake off any excess flour mixture. Line a large baking pan with foil or baking paper for easy cleanup. Place the prepared chicken pieces in the pan, leaving some space between them. Drizzle a little olive (or other) oil over the pieces. This will bring out the moisture; the shnitzels, even coated with mayo, will otherwise be dry. You don't need much, just a light drizzle. Bake the shnitzels at 350 degrees for 20 minutes.
Mince the garlic and finely dice the onions. I like to do this in a food processor to save time. Mix this into the ground beef and place into an extra deep Dutch Oven. Saute until the hamburger is thoroughly cooked. Using a colander drain the hamburger mixture and then place it back into the pot. Add the beef broth, tomato sauce, Rotel tomatoes, Spicy Hot V-8, chili powder, paprika, and cumin. Simmer over low heat for approximately 1 hour. Puree the corn tortillas and warm water in the food processor or blender. You may need slightly more water if you use a blender. Add to the chili to thicken and simmer on very low heat for 20- 30 more minutes.
Blend blueberries and milk in blender until blueberries are fully mixed. Strain blueberry milk to remove blueberry skin/seeds. I use cheesecloth, but a mesh strainer would work, too. Mix the blueberry milk, sugar, and yogurt together by using a hand mixer. Mix on medium for 1 - 2 minutes, until completely blended. Place in freezer for 20 minutes, then pour into ice cream machine and freeze according to its directions. This will be a soft serve yogurt when done. You can freeze it in your freezer for 2 hours if you want a firmer frozen yogurt.
Preheat your oven to about 400 degrees. Place cranberries in a large bowl and add the zest of an orange, the juice of the same orange, a large splash (about 2 tablespoons) of real maple syrup, and a large pinch of rosemary. Mix thoroughly. Pour about half of cranberry mixture onto center of oven-safe serving dish (I use a glass pie pan). Place the brie round on top of the pile, then pour the remaining mixture over the top of the brie. Place this in the oven and remove when the cranberries are soft and perhaps just starting to burst, and the brie is warmed through (about 15-20 minutes). Consume--spoons may help.
Bring the maple syrup to the boil and boil keeping it bubbling, when the bubbles start to go from small to big and the mixture is thickened this is about the time it is ready ( The recipe states several minutes, although mine took about 4-5 minutes). Remove from heat when thickened. Cool maple mixture. (With this step, my mixture was not completely cooled). When cool whisk in the Dijon mustard, seeds and pepper. This is ready once it has completely cooled.
- Cook potatoes in a large pot of salted water - about 30-45 minutes or until tender. (do not peel - cook with skins on). - Cook eggs in a pot of salted water until done - about 20 minutes. - Drain potatoes and eggs and allow to cool enough to handle. Remove skins from potatoes and shell the eggs. - Cut the potatoes into about 1" cubes and place in a large bowl. Chop the eggs and add them to the potatoes. - In a separate bowl combine the chopped/minced onion and gherkins and all remaining ingredients (except the potatoes and eggs). - Fold the "dressing" into the potatoes and eggs just to cover - don't over mix. - Refrigerate for at least 1 hour to allow flavors to meld. Stir once more before serving.
Wash and dry peppers. Heat olive oil over medium-high heat in a skillet. Fry and stir peppers well, for about 3 minutes, until they blister and burst. Remove peppers from oil and dry on paper towel covered plate. Sprinkle with a generous amount of sea salt and garlic and enjoy! Traditionally, it is not served with garlic, but it gives it an extra kick that I enjoy. I have also drizzled a little bit of really good quality balsamic vinegar or red pepper flakes on the peppers as well, for a zesty flavor.
In a serving bowl, add grated, peeled Jicama, mint leafs, and lime juice; mix well;. Add pomegranate seedsand toss to incorporate. Serve chilled.
Make Cake According To Directions. Except Add More Vanilla To Taste, I Like Alot. Mix Together Cream Cheese, Coolwhip, Powdered Sugar. Add More Vanilla To Taste. When Cake Is Cool, Cut In 3 Layers, Or Use 2-8" Round Cut In Half, Place A Layer On Cake Plate, Smear Layer Of Cream Cheese Mixture And Add Layer Of peaches, Place Another Layer Cake, Cream Cheese Mixture, peaches, Place Last Layer Cake, Then peaches, Then Cream Cheese Mixture. Refrigerate And Eat. After Slicing A Layer On A 13x9 Cake, Use Your Flexable Cutting Sheet/board To Slide Inbetween Layers So You Can Pick It Up In One Piece. (i Learned That The Hard Way). I'm Going To Experiment With Orange Cake/peaches Next Time For A Fuzzy Navel Effect.
Preheat oven to 350 degrees. Mix all ingredients well. Fill greased or paper lined muffin pan with batter. Bake for 18 minutes.
Peel 2 lb of potatoes; cut into long french-fry sticks, about 3/8 x 3/8 inches thick. Rinse; shake off water. Transfer potatoes to a large deep heavy pot, spreading potatoes so they're no more than 2 layers deep. Pour in oil to cover potatoes by 1 inch. Place pot over medium heat. Cook for 15 minutes (oil will begin bubbling gently). Continue cooking, occasionally loosening potatoes from the bottom of the pot with a heatproof spatula, until potatoes are very tender, 25-30 minutes more. Increase heat to medium-high and cook until golden and crisp, about 15 minutes longer (oil will bubble more vigorously). Using a slotted spoon, transfer fries to paper towels to drain. Season with coarse sea salt.
Preheat oven to 350 degrees. Combine flours, baking powder, salt, and allspice in a bowl and mix well. In a separate bowl, place oil, sugar, water and extracts and mix well. Slowly sift dry mixture into the wet mixture. Do not overmix. Roll quarter size balls out of mixture and place on parchment paper/baking pan. Once lined up properly, you can push a nut or topping of your choice into the cookie ball. This helps to flatten the ball a bit as well as add flavor and eye candy. Bake for 10 minutes at 350 and allow to rest for 5 minutes before putting them on a cool plate.
Combine first 6 ingredients, making a soft batter. Fry spoonfuls in shallow oil until both sides have lightly browned. Drain on paper. You may dust with cinnamon and confectioners' sugar, or make caramel sauce. Combine sauce ingredients in saucepan and cook until sauce is done. Drizzle sauce over fritters.
Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper. Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well. Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks. DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle.
Boil kumara and mash, add milk and mix thru. Heat a dash of oil in a non stick frying pan and cook onion until soft. Pour in the Creamy Corn Soup , frozen peas, parsley and lemon zest. Stir over the heat for 2 minutes. Stir in the smoked fish then pour into a medium sized oven proof dish. Place the mashed kumara on top of the fish pie. Place in an oven preheated to 180°C for 25-30 minutes. Finish under the grill for a few minutes to get a great golden top. Serve with a salad or your favorite green vegetables.
Preheat oven to 350 degrees. Place potatoes, onions, parsley, and seasonings in 2 1/2 quart casserole lightly coated with cooking spray or oil. Mix well. Pour broth over all. Dot top with butter. Cover and bake until potatoes are tender, about 1 hour.
Preheat oven to 400 degrees. Drain liquid from canned asparagus into a liquid measuring cup and add enough cream to equal 3 cups of liquid. Place drained asparagus in a casserole dish. Melt butter over medium heat. Whisk in flour and a dash of salt and pepper, allow to cook for 2 minutes. Add cream mixture and cook over medium heat, stirring often, until sauce is thickened and bubbly. Turn heat to low; add cheese and stir until cheese is melted. Pour cheese sauce over the asparagus and heat in the oven for 15-20 minutes.