HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant. In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels. In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet. Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes). Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.
Saute the onion, bell pepper, garlic, and jalapeno pepper in hot oil in a Dutch oven over medium-high heat 10 minutes or until tender. Stir in corn, tomatoes, and Creole seasoning; reduce heat to low. Cover and cook 10 minutes, stirring occasionally.
Muddle mint leaves and lime juice together in a cocktail shaker; add ice, vodka, white wine, and club soda. Stir gently until mixed. Pour drink into a glass.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour the loaf pan Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
Place the ground espresso in the paper filter of a drip coffee maker. Pour the boiling water over the top and let drip. Mix the hot coffee with the sugar and cocoa, stirring until the sugar has dissolved. Allow to cool completely. Pour the coffee mixture into an ice cream freezer and process until partially frozen. Stir in the vanilla. Beat the egg white until it forms stiff but not dry peaks. Fold it into the coffee mixture and return to the ice cream freezer. Process until it is slightly firm again. Freeze in a freezer for 1 hour before serving.
Preheat oven to 350. Combine breadcrumbs and coconut. Dip shrimp in flour, then egg, then crumb/coconut mixture. Grease baking sheet (Pam) and line the shrimp on there as you go. Brush with olive oil, bake until crisp. Chop Romaine lettuce, set aside. Slice mango and avocado. Toss walnuts, goat cheese, mango and avocado with romaine. Top with shrimp when done.
Preheat oven to 350 degrees. Grease and flour 13 x9 pan, I use Bakers Joy spray. In a large bowl combine cake mix, nuts, butter and egg. Beat on low speed until crumbly. Press evenly in prepared pan. Spread with raspberry jam. (I usually heat the jam in the microwave for 30 seconds to make it easier to spread). Bake for 25 minutes or until edges are golden brown. Combine glaze ingredients until smooth, add additional water a drop at a time for desired consistency. Drizzle over warm shortbread. Cool completely. Cut into bars.
Remove lobster claws and knuckles, crack them open and reserve meat. Using heavy kitchen shears, cut a long 1 1/2-inch- wide rectangle out of the top of each lobster body, extending from about 2 inches behind eyes to about 1 inch from tail. Keeping body in one piece, carefully pry meat from tail, and set aside. In a large skillet, saute pepper and onion in butter; add mushrooms and flour. Heat half-and-half separately and add gradually to keep consistency smooth. Stir in pimiento, salt and white pepper to taste. Cut lobsters in half; remove meat and cut into small pieces. Add lobster meat and sherry to sauce and heat through. Scoop into lobster shells. Top with grated cheese. Put under oven broiler for a few minutes to brown.
Combine all ingredients in a blender. Blend on high speed until ice is chopped well.
Mix cornmeal and warmed milk, let sit for 10 minutes. Mix flour, sugar, baking powder and salt, set aside. Add egg and butter to cornmeal mixture, mixing well. Add dry ingredients and mix until just mixed. (do not overmix). Bake 15 to 20 minutes at 400°F.
Bring 2 cups water to boil in medium saucepan. Remove from heat. Add rice; let stand 15 minutes. Pour rice into strainer and drain, then rinse rice under cold running water until water runs clear. Bring 4 cups water to boil in large saucepan. Add rice, lemon peel strips, and salt and return to boil. Reduce heat to low cover and simmer until rice is almost tender, about 10 minutes. Drain and discard lemon peel. Combine 5 cups milk, sweetened condensed milk, evaporated milk, and 2 cinnamon sticks in large saucepan. Scrape in seeds from vanilla beans; add beans. Bring to a boil. Reduce heat to medium and boil gently until mixture thickens and is reduced to 2 3/4 cups (45-50 minutes). Remove vanilla beans and cinnamon sticks. Stir in rice, raisins and sugar. Continue to cook on low; stirring until raisins are plump and flavors blend, about 5 minutes. Spoon pudding to bowls,. Sprinkle with ground cinnamon and grated lemon peel. Garnish with cinnamon sticks, if desired.
Bring 1 cup water and sugar to a boil in a medium saucepan. Boil, stirring often, until sugar dissolves. Remove from heat; add mint leaves, and let stand 2 hours or until mixture is completely cool. Pour mixture through a wire-mesh strainer into a pitcher, discarding mint. Stir in lemon-lime soft drink, lime juice, and tequila. Serve over ice. Garnish, if desired.
BAKE 9-INCH FLUTED PIE SHELL: Preheat oven to 400°F (205°C). Fit the crust into a pie plate and flute the edge. Prick the bottom and sides of the crust with a fork. Bake at 400°F (205°C) for 5 minutes. Allow to cool while preparing rest of recipe. PREPARE LEMON FILLING: In a medium-size heavy saucepan, mix 1-1/2 cups sugar, cornstarch, flour and salt. Gradually add water, stirring until well blended. Bring mixture to a boil over medium heat, stirring constantly; cook 3 minutes. Remove hot mixture from heat. Slowly pour about half of mixture into slightly beaten egg yolks, stirring constantly. Slowly pour egg yolk mixture back into hot mixture, stirring constantly. Return saucepan to heat. Bring to a boil, stirring constantly, and cook 3 minutes more. Add lemon peel, lemon juice, and butter. Cook about 2 minutes more, stirring with a rubber spatula in a circular motion. DO NOT LET MIXTURE STICK TO BOTTOM OF PAN. Filling will be very thick and spatula will leave a track when drawn through filling. Cover saucepan and remove from heat; keep warm. PREPARE MERINGUE: Preheat oven to 350°F (175°C). In a large bowl, beat egg whites and cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in vanilla extract with the last tablespoon of sugar. Continue beating until egg whites hold a soft peak. Set aside. ASSEMBLE PIE: If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell. Starting around the edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell. Bake in preheated 350°F (175°C) oven 15 minutes or until meringue is golden brown. COOL 4 HOURS BEFORE SERVING: Cool about 4 hours at room temperature before cutting. Makes one 9-inch pie.
Preheat oven to 180C (350F). Cover a (rolled out) chicken thigh with a couple of pieces of cling film and clobber until flattened / slightly larger surface area (until the width of the chicken is about the same as the length of the sausage). Take a rasher/slice of bacon/pancetta and lay out on a copping board - if using streaky bacon you may need to run the back of a knife across it to make it wider and longer. Or you may need to use 2 rashers per thigh, depending on the product. Lay a boned thigh on the bacon (outside to the bacon, where the bone was, facing up). Spread 1/6 of the pate into the centre half of the thigh. Place a sausage across the pate and roll up tightly, ensuring that the bacon ends overlap each other over the 'join'. (You may need to secure with toothpicks). Repeat for the other 5 thighs. Place roulades on a tray/oven-proof dish and bake for 20-30 minutes or until browned and juices run clear. Remove from the oven and leave to stand for 5-10 minutes. Slice each roulade into 1cm thick slices and serve.
Heat oven to 425. Mix egg beater, skim milk, and lemon juice in a small bowl. Put flour in a small plate and put breadcrumbs, garlic powder, old bay seasoning, and ceyenne pepper in a different plate. Using tails to hold on to dip the shrimp into flour and shake off excess, then dip in egg and then bread crumbs. Place shrimp on a greased pan. Once all shrimp are breaded, put pan in oven for 5 minutes Then move pan 5" from broiler and broil additional 2 mins or till shrimp are opaque.
Preheat the oven to 180°C Grease and line a biscuit tray. Place the butter and sugar in a mixing bowl and, with an electric mixer, beat until light and creamy. Beat in the condensed milk. Add the flour and mix on low speed until smooth. Stir in the choc bits until well combined. Roll about 2 teaspoonfuls of the mixture into balls and place on the lined tray. Press each ball gently with a floured fork. Bake for 12-15 minutes or until lightly golden. Remove from the oven and allow to cool on the trays. Store in air-tight containers.
In fry pan, over medium heat, melt butter. Add minced garlic, cook 1 minute, don't let it brown. Add Vinegar, hot sauce & seasoning. Bring to boil and add shrimp. Cook until shrimp are just done, 2 to 3 minutes. Remove & keep warm. Reduce sauce by about 1/3, pour over shrimp & serve. Goes well with some bread to "Sop up the Sauce"!
Mix all ingredients with chicken, except oil. Marinate for 30 minutes, then deep fry.
Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened. While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with greaseproof paper. Beat the eggs and add to the oatmeal mix along with the applesauce. If using honey add to wet ingredients. It using Splenda add to dry ingredients. Mix the dry ingredients together, stirring to combine and add to the wet, mixing well. Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out. Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking. Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.
Cream together crisco, butter and sugar. Add eggs one at a time. Add vanilla and red food coloring. Sift together the flour, baking powder, cocoa and salt. Add alternately with milk. Beat until smooth. Bake in tube pan at 325 degrees for 1 hour and 15 minutes. For icing, blend together cream cheese and confectioners sugar. Spread on cooled cake.
In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl. Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups. VARIATIONS:. HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoons dried oregano. CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened. BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives. SUN DRIED TOMATO HUMMUS: Omit tahini, cumin and salt. Substitute sun dried tomato oil for olive oil and stir in 1/4 cup chopped drained oil packed sun dried tomatoes. ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers. Canadian Living Cooks Step by Step Daphna Rabinovitch.
Combine lime juice, garlic,oil, beer, parsley, cumin, and mustard. mix together. Place halibut in marinate for 1 hour. Drain. Place halibut fillets on a oiled cookies sheet. Bake at 350°F for 15 minutes. Drain off liquid, and put salsa on top of halibut fillets and bake 10 more minutes. Top with cheddar cheese and bake until cheese is melted.
In a large saute pan melt 1 tablespoon of the butter, add onion and saute 1-2 minutes till just starting to get translate. Add carrots and 1/2 cup apple juice and bring to a boil. Cover, reduce heat to medium and simmer for 10-12 minutes or until the carrots are almost tender. Add remaining tablespoon of butter, celery root and 1/4 cup apple juice up to 1/2 cup if looks to dry. Stir to coat, cover and simmer 5-7 minutes until the celery root is just tender. Season with salt and white pepper, and then serve.
Tear bread into pieces into a large bowl. Add Salt, Thyme, Sage Black Pepper into bread. Chop onion and Celery (rough chop). Brown over medium heat in skillet with butter. Let cook down and until translucent 8-10 minutes. Add chopped garlic. Add chopped parsley and stir at end of cooking. Take off of heat and let cool in pan. Mix eggs, soy and milk, stir with wisk. Put onion and celery mixture into container and mix with hand food processor until smooth. Mix vegetable mixture with egg and milk mixture. Poor over bread, mix with hands, it may be a little wet and loose. Put in greased 13 x 9 pan or in between pork chops. Bake at 350 degrees for an hour and fifteen minutes.
Pour Broth into a medium sauce pan and add Wild Rice. Bring to a boil and cook for 5 minutes. Add Quinoa and reduce to simmer, cover and cook 20 minutes or until the liquid is absorbed. Remove pan from heat and stir in Sun Dried Tomatoes and Olive oil. Add Pine Nuts, Baby Spinach and stir to incorporate. (The spinach will slightly wilt). Once slightly cooled stir in crubled goat cheese and incorporate well. You can add additional oil from the tomatoes if needed to bind the flavors. Cover and chill overnight in the fridge. Serve with more goat cheese sprinkled on top.
Boil potatoes in enough water to cover. Drain, saving potato water. Msh potatoes and beat well. Measure potato water and add enough more to make 1 1/2 pints. Combine with remaining ingredients, including potatoes, using enough flour to make a rather stiff batter. Cover and let rise in a warm place until morning. Knead, adding as much flour as is necessary to make a stiff dough. Let rise again until doubled. Spread on well-greased pans and let rise again until light (about 1 1/4 hours). Brush melted butter on top. Mix all the streusel ingredients together until very crumby. Sprinkle cakes with streusel. Bake at 400F until golden (about 20 minutes).
Slice onions and chop garlic. In large skillet, melt butter over medium heat. Add onions and garlic and stir well. Cook, stirring, until onions are browned and caramelized, about 25 minutes. Combine onions, cream cheese, sour cream, Worcestershire sauce, thyme, salt and pepper in food processor. Process until well blended, about 30 seconds.
To make the Cinnamon Filling: Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a plastic ziploc bag and snip the corner off. To make the Pancakes: Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps. Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill. To make the Cream Cheese Glaze: In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency. Place pancake on plate, then cover with cream cheese glaze.
In food process, puree raspberries until liquid. Pour puree through fine mesh strainer into a bowl, pressing hard with the back of a spoon. Discard seeds. Stir in agave and set aside. In clean food processor, add tofu and process until smooth, scraping down sides. Add raspberry puree and pulse to incorporate. Scrape down sides and process until mixture is a uniform ruby color. Add almond extract and pulse to combine.
Preheat oven to 425 degrees F. Combine dry ingredients. In another bowl, combine egg, vanilla and oil, beat lightly with fork or whisk, then add pineapple& juice; mix. Add wet ingredients to the flour mixture, stirring JUST until combined. This is very important! I learned the hard way: if you overmix muffins they come out tough and chewy, and people will realize you don't know the first thing about baking. So- DON'T BEAT THE MUFFIN BATTER, and they'll never know you just figured out how to turn the oven on yesterday. Spray (approximately) 18 muffin cups (2 1/2") with Pam (or Donna, or Julie, or Fred- or whatever you call your no-stick spray) DO NOT USE PAPER MUFFIN CUPS! (see above) Fill cups 2/3 full. Bake until golden brown (25 min). They may seem soft and undercooked, but they do firm up as they stand. If they don't come out moist, you baked them too long. Make a note of it for next time. Cool slightly then remove from pan. Dad had this in his recipe but he never did it! I do.
Stir sugar with cinnamon. Place funnel over spice bottle with shaker lid; carefully pour in cinnamon sugar.
If you are using sliced onions, fry them until crisp in 1 tbsp oil, then coarsely grind them. Set onions aside. If using dehydrated onions, just set aside. DO NOT REHYDRATE! Place quartered turnips in a deep pot and cover with water. Boil them until soft. Remove the turnips from the water and, using a piece of muslin, squeeze out as much water as you can. Discard all of the liquid. Mash the turnips, adding the onions, salt, chili powder, and garam masala. Mix well to combine. Divide into 8 pieces and flatten into patty shape with wet hands and pat dry. Fry in 1/4 c oil until golden brown. Serve hot.
Cook rotini, according to package directions. Add sun-dried tomatoes to pasta pot during the last 5 minutes of cooking; drain rotini and tomatoes. Meanwhile, combine zucchini and oil in large (6-cup or more)microwave-safe bowl; cover with plastic wrap. Microwave on high 4 minutes, stirring twice. Stir in pasta sauce and chicken. Cover with plastic wrap; microwave on high 4 minutes, stirring twice. Combine sauce mixture, hot drained rotini with sun-dried tomatoes and cheese. toss to coat. Serve hot.
Cut the focaccia sices to fit a tuna steak. Then slice in half across the thickness and place onto a baking sheet. Place a layer of tuna across the inside of the focaccia slices followed by a layer of the sliced tomato and then torn basil leaves. Sprinkle with grated mozzarella and place under broiler until melted. Garnish with basil leaves, if desired.
Combine all ingredients and mix well. Separate into 1/3 cup portions. Enjoy!
Steam or fry the tortillas. Divide the mashed potatoes onto each tortilla and garnish each taco with your favorite toppings. Servings and yield are estimated. For Vegan, omit the cheese and the sour cream. (Now there's an argument-inducing sentence if there ever were one -- ).
Preheat the oven to 350 degress. Add the cake mix to the mixing bowl of a standing mixer. (Or a large bowl, if you are going to mix it by hand with a whisk). Add 2 eggs plus 3 yolks (reserve the egg whites for the meringue topping) and 1/2 cup milk or buttermilk. Mix on low speed for 30 seconds or until well blended. Add the softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 teaspoon vanilla and 2 tablespoons rum (optional) and mix on medium speed for 1 - 2 minutes, until well-blended. Spread batter into a 9 x 13 inch cake pan. Bake for 20 to 25 minutes, just until a toothpick inserted into the middle comes out clean. While the cake is baking, make the milk 'syrup' that will soak into the cooled cake: In a bowl, whisk together the condensed milk, the evaporated milk, and the whipping cream (the three kinds of milk, or 'res leches), 1 teaspoon vanilla, a pinch of salt, and 1 tablespoon rum (optional). Once the cake is out of the oven, use a fork or small skewer to gently poke holes in the cake, Slowly pour the milk mixture over the entire cake. The milk mixture will not soak in immediately, and may pool in the sides and the bottom at first, but it will eventually soak into the cake completely. Tilt pan around some to help distribute the liquid. Cover the cake with saran wrap and chill for 3-4 hours or overnight. To make the meringue topping, place the egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk. Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil. When the temperature of the sugar syrup reaches about 238 degrees Fahrenheit (after about 3 minutes), turn on the mixer and start beating the egg whites. When the temperature reaches 242 degrees Fahrenheit (117 degrees Celsius), remove the syrup from the heat. (The total cooking time is about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened.). The egg whites should be forming medium stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue for 1-2 minutes longer. Stir in 1 teaspoon vanilla and 1 teaspoon rum if desired. Spread the meringue over cake, and use the back of a spoon to make decorative peaks. Sprinkle cake with powdered cinnamon.
Place the chicken in a slightly oiled,foil lined baking pan. Place in a 425°F preheated oven and bake for 20 minutes. While chicken is baking, in a saucepan add the first 7 ingredients. Mix and heat on medium until it is hot. Pour over the chicken and return the chicken to the oven and bake until chicken is done. You may want to turn the oven down to 350 to 375°F so it will not brown too quickly. The sauce will thicken and start to caramelize and should not be watery.
TO MARINATE STEAK: Place the steak in a large dish or baking pan. Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak. Cover, and marinate in the refrigerator for 4 to 6 hours (do not marinate longer), turning occasionally. Prepare the grill. FOR SAUCE: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth. Stir in the cilantro and season with salt and pepper to taste. TO PREPARE STEAK: Remove the steak and season with salt and pepper. Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness. Remove the steak from the grill and let it rest for about 4 minutes. With a sharp knife, thinly slice the steak across the grain and at a sharp angle. TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.
Saute the onions and the garlic in oil, simmering, about 15 to 20 minutes, until tender, not brown. Add the flour and stir and cook at least one minute. Add remaining ingredients, cover and simmer 50 minutes. If its getting too thick, add a touch more water. Remove bay leaves. Serve on those next bbq hot dogs, with another slather of mustard on top. Yesterday I did make another batch with the cloves added , and I really enjoyed it, so give the cloves a chance if you are not a clove user, it brings out all the flavours of the onions and sweetness and tartness.