HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame. Allow the oil (ghee) to separate from the milk solids. Periodically remove the foam that accumulates at the top. When the oil is clear in color, the ghee is done. Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer. Cover the jar and store at room temperature.
In a skillet, melt butter or margarine and brown sugar together. Add in the bananas and schnapps and saute over medium-high heat for about 5-7 minutes. Bananas should become somewhat carmelized. Serve over ice cream or eat as is. Yum!
In a large bowl, dissolve yeast in 2 cups of warm water. Add eggs, flour, salt, sugar and lard to yeast mixture. Mix well. Cover with a tea towel and let rise until doubled. Roll out to 1/2" thick, cutting with a doughnut cutter. Let rise again, 30-45 minutes. Fry until golden on one side then flip and do the other side. This takes just a few minutes per side. Drain on paper towels and dip in glaze. Glaze mixture: Mix Karo syrup, vanilla, powdered sugar and 2 T. hot water together. If consistency is not thin enough, add the other tablespoon water. Roll doughnuts in glaze while still warm.
Cut the potatoes into wedges and put them on to a baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Bake about 30-40 minutes, or until they are done. Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt. Cook uncovered until the beans are crisp-tender, about 7 minutes. Drain the beans and run under cold water - this preserves the lovely green colour. Place them on a towel to dry. Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies. I often put it in a plastic container with a lid and just shake. Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well. You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.
Stir cheddar cheese soup until smooth. Blend soup with milk. Season as desired with prepared mustard. Heat, stirring often.
Rinse and dry duck breasts, then stab full of holes with a skewer or a knife works fine too. Lay the duck in a large bowl, avoid overlapping if possible and pour enough maple syrup over breasts to cover. Cover and refrigerate for 3 hours or overnight. Pour 1/2-3/4 of the pecans in a zip bag and smash well with a rolling pin. You may wish to pulse in a food processor instead. Remove duck from frige and set at room temperature for 10 minutes. Preheat oven to 375 degrees. One breast at a time baste with remaining syrup and a basting brush, then roll in pecan crumbs. Place in a buttered baking dish. Bake for 40-45 minutes. You want the duck to be a little rare or it will be tough.
Cook bacon until fat is rendered out, remove with slotted spoon, reserve. Pour off all but 2 Tbsp of bacon fat, keeping the excess in reserve if you wish to use it in the stir frying of the vegetables. Vegetable oil is really better. Combine all sauce ingredients in a small bowl, stir until cornstarch is dissolved. Pour over vegetables and bacon; cook and stir only until sauce thickens. Serve over hot brown rice, or Chinese noodles, topped with additional soy sauce and toasted sesame seeds.
Heat 1/4 cup water in a large skillet over medium heat. Add spinach, sprinkle with salt, and cover. Cook for approximately 5 minutes, stirring occasionally, until spinach is wilted. Drain spinach in a colander, rinse with cold water, and squeeze out excess water. Set aside. Rinse and dry the same skillet. Spray the skillet with cooking spray and heat over medium-high heat. Place 1 to 2 tortillas in the hot skillet, and evenly spread a thin layer of cheese over the surface. Separate cooked spinach leaves and spread over the cheese. When cheese is mostly melted, scoop up about a tablespoon of salsa, draining as much liquid off as possible and drop it onto the open tortilla. Optionally add chicken to half the tortilla also (ingredient not listed above). Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half-circle shape. Cook about one minute longer before removing to a plate. Repeat with remaining tortillas.
Mix all the ingredients in a saucepan and bring to a simmer. Reduce heat to low, cover and simmer for about 15-20 minutes until thickened and onions are moistened. NOTE: You can use this warm or cold and it will last in the refrigerator for several weeks. NOTE: you can also add 2-3 tablespoons brown sugar if you like it sweeter. My second batch, I added SPLENDA brown sugar.to give it a sweeter taste and to also keep it low carb.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Ad leek and onion to pan; saute 4 minutes. Add broth, potato, lentils, carrot, and salt; bring to a boil. Cover, reduce heat and simmer 1 hour or until vegetables are tender. Place vegetable mixture in blender or food processor; process until smooth. Return pureed mixture to pan; stir in half and half and sherry. Cook until thoroughly heated. Sprinkle with bacon.
Melt 1 tbsp butter in a saucepan. Add onion and saute until transparent. Add garlic and saute for 1-2 minutes. Add flour and stir until fully incorporated, add ketchup, stir. Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps. Add wine and curry paste and tomatoes. Stir and simmer 10-15 minutes. While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, saute until they are deep pink (do not overcook prawns). Add sauce and serve at once over rice or noodles.
Cream shortening and peanut butter with sugars. Add egg mix in thoroughly. Blend all dry ingredients together, add to shortening mixture, mix well. Chill dough. Heat oven to 375' degrees F. Drop dough by teaspoonful onto lightly greased baking sheet. With fork dipped in sugar lightly press in crisscross. Bake 8-10 minutes.
Add all ingredients (except shrimp and bread) into crock pot. Cover and cook 1 hour on High. About 10 minutes before the cooking is done, cut bread into 1 inch cubes. Reduce heat to Low and add shrimp before serving; stir well to combine and allow to heat up before serving.
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid. Can also be whirled in a blender.
Preheat oven to 400 degrees, prepare pans. In a large bowol sift together, flour, sugar, baking powder, salt& ginger. Combine egg, milk, melted butter, grated peel& chopped apricots. Add dry mix to wet mix until just combined. Spoon into pans& bake for 20 to 25 minutes.
Heat oven to 375°F Using a small knife, remove the eyes from the pineapple. You will see that these eyes form spiral patterns running lengthwise down the pineapple. The most attractive way to remove them it to cut shallow channels that twist down from the top of the pineapple to the bottom. Reserve any pineapple juices. Cut the vanilla bean in four lengthwise, then cut into 1-inch pieces. Reserve any vanilla seeds that escape from the vanilla pod. With the help of a wooden skewer, spear the pineapple with the pieces of vanilla bean, just like a roast with garlic. In a roasting pan, heat the water, sugar and butter, stirring until the sugar dissolves. Bring to a boil and add any accumulated pineapple juice or any vanilla bean seeds that escaped from the vanilla bean. Remove from the heat, add the pineapple, turn and baste with the liquid. Place in the oven and roast 35 to 40 minutes, basting from time to time. If the sauce has become too thick during the cooking just add a little water and bring to a boil to dissolve the sugar. To serve, cut the pineapple into wedges, cut out the core and serve with sauce from the pan and a good quality vanilla ice cream.
Clean the fish on the inside as well as outside. De-scaleS the fish. Make 3 long diagonal cuts on its body. Sprinkle salt evenly throughout on both its sides. Don't miss the top of its head and the cuts. Insert ginger slices into the cuts and inside its guts. Sprinkle some garlic and the spring onions onto aluminium foil then place fish over the garlic and into a steamer. Pour in cooking wine and the rest of the ingredients for sauce on and around the fish. Make sure water is already boiling. If so, steam for 20 minutes. Otherwise, 25-30 minutes. Enjoy!
Cook and drain macaroni as directed on package. In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk. Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni. Serve with additional basil leaves if desired.
Dissolve sugar and cherry Jello in boiling water. Stir well. Add the juices and almond extract. Add the cold water and stir well (you can use another 2 cups of water if you think the punch is too strong for your tastes). Place this mixture in the refrigerator for at least 3 hours before serving. Prior to serving, pour the refrigerated mixture into your punch bowl. SLOWLY stir in the sherbet then the ginger ale. Stir slightly to mix before serving.
Preheat oven to 350°. Spray 3-quart baking dish with cooking spray. Place chicken in prepared dish; sprinkle with salt and pepper. Spoon sauce over. Bake 20 minutes, until internal temperature registers 160°. Place 2 slices of cooked bacon over each chicken half and sprinkle cheese on top. Bake an additional 5 minutes. Top with the diced tomato and scallion.
Place butter and potatoes in crock pot. Stir to coat (this helps the potatoes keep their shape do not skip that step!). Stir in all remaining ingredients (including season packets) and blend together slightly. Turn on low for 5-6 hours. Sprinkle on french fried onions on top before serving. **trythe new cheese french fried onions for a more cheesey flavor**.
Preheat the oven to 400 degrees. Wash the beets. Remove the green tops. Cut the beets in half. Cut the squash in quarters and remove the seeds. Place the beets and squash cut side down on a baking sheet. Sprinkle vegetables with 1/4 cup water. Roast the vegetables for 1 1/2 hours or until very soft. Turn the vegetables halfway through cooking and add more water if necessary. Remove vegetables from the oven and let cool 10 minutes. Remove the squash pulp from the skin and puree it in a food processor or blender. Peel the beets, cut them into small pieces, and add them to the processor. I find when using the blender to puree this that I have to a small amount of water to each group of vegetables to keep it from jamming. Puree until smooth. Add the yogurt and puree again. Add 1/3 to 1/2 cup cold water and 1 teaspoon salt. Blend until smooth and creamy. This is excellent both hot and cold. Garnish with additional yogurt, or with beet greens that have been steamed and chopped.
Equipment needed: loaf pan (5 3/4 X 3 1/2 X 2 1/4), plastic wrap, rubber spatula OR pastry bag with 1A tip or a 1 inch cut, food processor or blender, small sieve. Place pesto in a small sieve set over a bowl. Let sit for about 30 minutes to drain away excess oil. Meanwhile drain oil from tomatoes. Pat tomatoes dry with a paper towel to remove excess oil. Place tomatoes in small food processor or blender and chop very finely. Wash processor or blender. Place olives and garlic in small food processor or blender and process until very finely chopped. Stir together the cream cheese or Neufchatel cheese with the goat cheese until well blended and smooth. Line the loaf pan with plastic wrap, making sure to leave about 6 inches of overhang in all four directions. Use two layers of plastic wrap if necessary. Using either a pastry bag with large tip (such as 1A) or a 1 inch cut, OR a rubber spatula and a spoon, spread 1/4 of the cheese mixture on the bottom of the loaf pan. Top with the drained pesto and spread evenly being careful not to mix with the cheese below. Using the same method as before top the pesto with another 1/4 of the cheese mixture being careful to not mix with the pesto. Top with the chopped sun dried tomatoes, spreading evenly. Top with another 1/4 of the cheese mixture. Top that with the chopped olive mixture. Top that with the remaining cheese mixture and smooth it out. Cover the mixture with the overhanging plastic wrap. Refrigerate for at least 4 and up to 24 hours. When ready to serve, peel back overhanging plastic wrap and invert onto serving platter. Remove plastic wrap. Let sit at room temperature for 15 to 20 minutes. Serve with various crackers.
Wash tomatoes and remove leaves, cut into bite sized pieces or slices Tear basil leaves into small pieces Combine basil, tomato and corn in a bowl Drizzle with balsamic vinegar and good olive oil, to taste. Stir. Let chill for 1 hour for flavor mix, or serve immediately for freshest presentation. Stir before serving.
Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min's a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.). Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min's, add green onions, cook a further 2 Min's. Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined. Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper. Return chicken to pan, simmer gently until chicken is heated through. To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.
Preheat oven to 350 degrees. Combine grated apples, sugars and vegetable oil in a large bowl. Add the eggs, vanilla and cinnamon. Gradually add the flour mixed with the baking powder and salt, mixing well to combine. Pour into a greased bundt pan and bake 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a cooling rack. Combine the glaze ingredients in a small bowl and drizzle over the top of the cake before serving.
In a 9x13-inch glass dish, combine the pretzels and the nuts. In a large saucepan combine the butter, sugar, corn syrup and salt. Stir over medium heat until sugar dissolves. Bring to a boil and cook until thickened (firm ball stage--260°F). Remove from heat and pour over your pretzel mixture and mix until everything is coated. Bake in a preheated 250° oven for about 20 minutes (stir about halfway through). Remove from oven and spread out to cool on a sheet of wax paper.
Place ice in a 3-litre (12 cup) pitcher or punch bowl. Add lemon soda, orange soda, juice and frozen pomegranate arils; stir to combine. Add orange slices and mint.
Place cinnamon sticks and cardamom pods in a plastic bag. Crush cinnamon sticks and cardamom pods using a rolling pin or the bottom cast iron skillet. Mix the crushed spices with the rest of the ingredients. Portion into six ready-made muslin tea bags or make your own with cheesecloth and kitchen string. Each sachet flavors 3 quarts apple cider. Write on a gift tag or paper and attach to gift:. Mulled Cider Sachets. 3 quarts apple cider. 1 orange, sliced. 1 spiced sachet. 8 cinnamon sticks. Pour apple cider into saucepan or crockpot. Place sachet(or bag) into pot. Simmer 20 minutes and serve warm with a cinnamon stick. Variation:. Replace 1 quart cider with another fruit juice, like cranberry.
Cut the beef into very thin slices (it cuts better if partially frozen). Mix ginger root, garlic, cornstarch, soy sauce, and egg white. Add the sliced beef; stir and allow to marinate 5 minutes. Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone. Remove the meat and set aside. Add the green peppers, celery, and onions to the pan along with the water. Cover and cook@ medium heat for 3 minutes. Add the ketchup and sugar; cover and cook for 2 minutes. Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan. Cook until liquid is clear and slightly thickened. Add tomatoes; cover and cook just until heated through. Serve with steamed rice.
Heat the oil in a large saucepan over a low heat, then add the onion and garlic and cook, stirring, for five minutes. Add the ginger, chillies, cumin, coriander and garam masala. Cook for a further two minutes. Add the tomatoes, tamarind and spinach. Increase the heat to medium, and cook until the spinach has thawed and any liquid has been absorbed - about five minutes. Stir in the chickpeas, salt and paprika and cook for three minutes, then serve.
In a small bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. In a different bowl combine the flour, baking soda, and salt; add to creamed mixture. Fill paper-lined jumbo muffin cups 3/4ths of the way full. Bake at 350 for 23-28 minutes. Cool for 5 minutes and remove to a wire rack to cool. Icing:. For icing in a saucepan, melt butter over medium high heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in confectioners sugar. Transfer to a pastery bag or a plastic bag with the tip cut off and drizzle over muffins.
Melt margarine on its own in a small bowl. Marinate Dory fillets in a large bowl with salt, crushed red peppers and ground black peppers. Stir in melted margarine in your marinated fillets and leave it for about 3-5mins. Heat the frying pan. DO NOT ADD IN OIL, we have enough margarine from the marinate. Fry your marinated dory fillets in the pan. 5mins for each side on medium fire. Serve it on your plate and squeeze some lemon juice over it. Enjoy! (:
Mix flour and baking soda and set aside. Then combine margarine, sugars, vanilla, and pudding mix in a large mixing bowl and beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Then stir in chips (batter will be stiff). Drop dough by rounded teaspoonfuls on ungreased baking sheet. (it works well to roll dough in ball and slightly flatten). Bake at 375° for 8-10 minutes.
Make sure all your hair is pulled back from your face. Apply a thin layer of the krafts miracle whip all over your face, up to the eyelashes and make sure to also put some on your neck. dnt let the vinegar smell bother you ! Leave on for 10 minutes, then massage gently. The dead skin cells on your face will roll off in rubbery little balls. Rinse your skin with tepid water, then cleanse as usual following your regular beauty regime. If you apply the KMW every day, in 6-8 weeks your skin should be completely renewed.
Line crockpot with a liner, if desired. Add vegetable juice and water to crock pot. Add beef, then vegetables, ketchup and bouillon. Stir together, (don't tear liner, if using one). Cook on LOW 8-9 hours or HIGH 4-5 hours. Stir together before serving. WARNING: DO NOT LIFT LINER OUT OF CROCK POT! It WILL tear!
Cut the chicken into approximately 75 mm x 25 mm pieces. Mix the yoghurt and garlic in a bowl and then add the chicken pieces. Mix well to ensure even coverage. Cover and refrigerate overnight. Heat the oil in a wok and fry the onion slices with the chili peppers until the onions are golden brown. Remove and keep aside. Fry the coriander, black pepper and turmeric in the same oil for 30 seconds then add the chicken together with the marinade. Stir fry the chicken for around 8 minutes then add the chili powder, water, salt and reserved onion slices. Bring to the boil, cover and simmer for a further 30 minutes. Serve with the hard boiled eggs sprinkled with the paprika.
For crust, EITHER combine flour and salt in bowl; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly). Shape dough into a ball; place on lightly floured surface and roll into a 12-inch circle, about 1/8 inch thick. Fold into quarters and transfer to a 10-inch quiche pan. Unfold and ease crust into pan, pressing firmly against bottom and sides. Crimp or flute crust. OR substitute a prepared pie crust, sprinkle chives over bottom of crust and press lightly into the dough. Spread cheese over bottom of crust; top with chicken and scatter bacon over chicken. Place asparagus spears in a spoke pattern on top of the bacon. Combine half and half (or milk), eggs, salt and pepper in a small bowl. Whisk to mix well. Pour egg mixture over filling in the crust. Bake in a preheated 400-degree F oven 40-45 minutes or until golden and set in the center. Let stand 10 minutes before cutting.
In a medium mixing bowl, cream butter or margarine, sugar and corn syrup. When well combined, stir in cinnamon, cloves and baking soda mixture. Slowly add flour and mix well after each addition until dough becomes stiff. Cover dough with plastic wrap and refrigerate until firm, approximately one hour. This time is included in the preparation time. Preheat oven to 400 degrees. On a floured surface, roll dough to 1/8-inch thickness. Using a reindeer or desired shaped cookie cutter, cut shapes into dough. Dough can also be rolled into logs about 1-inch in diameter and sliced crosswise into 1-inch-thick rounds. Bake on ungreased cookie sheets until lightly browned, about 8 to 10 minutes.
Mix marinde together and add chicken. Marinate chicken in refrigerator from 1 hour to 24 hours. Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth. Remove chicken from marinde. Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat. Stirring often for 15-20 minutes or until thickened. Dip chicken pieces into batter and fry until golden brown. You can then place the chicken into the sauce or use the sauce as a dipping sauce.
Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Using a meat mallet, pound out the meat. Season the steak with salt and pepper. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it.
The night before baking, prepare the casserole and the next morning prepare the topping and bake. Place torn bread in 9x13 baking dish. Top bread with browned and drained sausage and mushrooms. Sprinkle shredded cheese over the sausage and bread. Mix 2 cups milk, eggs, and mustard. Pour egg mixture over the cheese and sausage. Refrigerate overnight. Before baking, preheat the oven to 350 degrees. Mix the 10 3/4 oz can of cream of mushroom soup with 1/2 cup milk and pour over the casserole before baking. Bake 1 to 1-1/2 hours in 350 degree oven.