HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, olive oil and essential oil in a bowl and set aside. Pour water into a large basin, add lemon juice and lemon slices. Soak feet for 3 minutes. Remove feet from water and, if needed, use a buffer or pumice to smooth calluses. Gently scrub with sugar mixture. Pay extra attention to dry cuticles and heels. Dip feet back in basin to rinse off sugar, then wipe with a warm, wet washcloth. Pat dry and moisturize.
Preheat oven to 350° with rack in middle. Grease and flour a small cake pan. With electric mixer on low speed, blend almond paste, sugar and butter. Continue mixing, adding eggs one at a time. Mix on high until batter is light and fluffy, about 3 minutes. Sift in the cake flour. Gently fold into batter until just blended. Spread batter evenly into pan. Bake 30-35 minutes or until golden and inserted toothpick comes out clean.
Preheat a barbecue on medium high heat with hood closed. Rinse fish inside and out under cold running water and pat dry with paper towel. Make 3 shallow cuts, in the thickest part of each side of the fish. Divide lemon and parsley between each fish's cavity. Divide 1/8th of the butter in the cavities and the remainder divide and dot on the top of each fish and season with salt and pepper. Place 1 piece baking paper in centre of 1 piece of foil (needs to be more that twice the length of the fish), place fish on top. Bring 2 sides of foil up towards the centre and fold foil edges to create a seal. Roll up remaining ends of foil to enclose the fish. Repeat wrapping process with other 3 fish. Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through. Suggested you serve with steamed baby potatoes, parsley and lemon wedges.
To make sauce put tomato puree in bowl. Add salt, sugar, garam masala, ground roasted cumin seeds, chili powder, coriander leaves, green chili, lemon juice and 1 tablespoon water; mix well. Slowly add coconut milk or cream, mix. Set aside. To stir-fry prawns put oil in wok and set over med-high heat. When hot put in mustard seeds. As soon as seeds pop after a few seconds, add garlic and curry leaves. Stir until garlic turns medium brown and put in prawns. Stir until prawns turn opaque most of the way through and put in sauce. Turn heat to medium and just heat sauce through until it begins to simmer. By then prawns should be cooked through. Turn of heat. Serve with rice.
Coconut Mixture: In bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut. Set aside. For Batter: Combine flour, salt, baking powder and baking soda in bowl. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, peel, egg and yolk. Stir into batter mixture just until moistened. (Batter will be stiff.). Spread 2 c batter in a greased 9 inch fluted baking dish. Sprinkle with 3/4 c coconut mixture. Drop 1/2 teaspoon fulls of lemon curd over the top to within 1/2" of edge. Carefully spoon remaining batter over lemon curd. Sprinkle with remaining coconut mixture. Place pan on baking sheet. Bake at 350 for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes. Combine the glazed ingredients. Drizzle over warm cake.
Spread the flatbreads or tortillas with mayonnaise. Lay a lettuce leaf on each; top each with avocado and tomato slices. Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce. Roll the flatbread to make a tight cylinder. If made ahead, wrap well in plastic wrap and refrigerate. I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.
Dough/Rolls. Add flour and corn starch to a bowl. Add salt and then hot water. Stir until dough forms. Optional: add 1 egg and beat until batter is of creamy consistency. Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly. Bake like pancakes on both sides until dough has set. I usally get 6-8 spring roll wrappers out of this batter. Stuffing. Heat oil in a pan, add onion, carrots and garlic and let fry until translucent. Add crumbled tofu (minced meat consistency/shape) and stir. Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil. Let fry until hot. Now add beansprouts and take off heat. Add filling to pancake/roll wrappers and fold edges in and roll up. Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.
Remove the backbone from the hen with poultry shears or a sharp knife, place the hen, skin side up, on a work surface, and press down the breastbone to flatten the hen. In an ovenproof skillet roast the hen, skin side up, in a preheated 450°F oven for 10 minutes. While the hen is roasting, in a small bowl whisk together the oil, the mustard, rosemary, the garlic, and salt and pepper to taste. Remove the hen from the oven, spread the mustard mixture over the skin, and roast the hen for 15 minutes. Transfer the hen to a preheated broiler and broil it about 4 inches from the heat for 2-3 minutes. Now put the mustard seed in with the mustard mixture and broil for 2-3 more minutes(this is so the mustard seeds won't burn). Transfer the hen to a platter and keep it warm. To the skillet add the wine and boil the mixture over high heat until it is reduced by half. Add the broth, boil the mixture for 1 minute, scraping up and brown bits, and add any juices that have accumulated on the platter. Strain the sauce through a fine sieve onto 2 plates. Cut the hen in half with a sharp knife, and arrange each half on top of the sauce. Serve and enjoy!
Trim as much fat off ribs as possible. Mix all ingredients in a med bowl. Place ribs and marinade into a oven-safe dish. Mix to combine. Cover. Marinate overnight. When ready to cook, let ribs sit out at room tempt for at least 1 hours. Preheat oven 325°F. Bake for 2 1/2~3hrs . SERVE OVER RICE! ENJOY!
Prepare vegetables; dice onion and celery. Peel and dice potatoes into small pieces. Saute onion and celery in butter about 8 minutes over low heat until softened. Add potatoes and chicken broth. Simmer 15-20 minutes until potatoes are tender. Add cream cheese to soup (Hint: pour some of the hot soup into a mixing bowl with cream cheese; whisk to blend, and then pour this back into the soup pot). Add chopped bacon and milk (if you like a richer soup, use Half-n-Half instead of milk). Option - add a pkg. of frozen broccoli, cooked, drained and chopped, or a package of frozen corn. Season with salt and pepper. Serve with additional toppings (cheese, chopped green onions, bacon).
In a small skillet, toast sesame seeds, shaking the pan occasionally until seeds are golden, about 5 minutes. Remove from the heat. In a large bowl, combine cabbage, bell pepper, sesame oil, vinegar, salt and black pepper. Add sesame seeds and toss. Serve at room temperature.
Combine first 7 ingredients in a large bowl. Just before serving add salad dressing and oregano and toss to coat.
Preheat oven to 350°F. Drain oysters and place half of them in a lightly greased shallow 2-quart baking dish; sprinkle with salt, pepper, and hot sauce. Top with half each of the vegetables, lemon juice, and Worcestershire sauce. Sprinkle with half the cracker crumbs. Drizzle with half the butter and half-and-half. Top with remaining oysters, vegetables, lemon juice, and. Worcestershire sauce. Add remaining crumbs, butter, and half-and-half. Sprinkle paprika over all. Bake for 40 minutes, or until bubbly and lightly browned.
Heat oven to 400°. Brown ground round in large in large nonstick skillet over medium heat 6 minutes. Add onion and bell pepper; cook until beef is not pink and vegetables are crisp-tender, breaking beef up into small crumbles. Pour off drippings; season with salt and pepper. Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400° oven 8 to 10 minutes or until cheese is melted. Makes 6 servings. Enjoy.
set oven 450 degree for 8 minutes then lower 200 degrees for 1 hour. Set to cool for 1 hour. then refrigerate over night.
Preheat oven to 350 degrees. Spray an 8 X 8 pan with butter flavored cooking spray. In a large bowl, combine egg, peanut butter and bananas. Mix well. Stir in milk. In a small bowl, combine sugar substitute, flour, baking powder and baking soda. Add to wet mixture slowly. Evenly spread battter into prepared pan. Bake for 20 minutes. Cut into 8 bars. NOTE: Make sure your sugar substitute can be used for baking.
Season chicken with salt and pepper (or use Goya seasoning). Brown chicken in oil. Add onion, parsley, and garlic and cook until softened. Take out chicken and chop into bite sized pieces and return to sauce. Add remainder of ingredients except masa, and cook 15 minutes over medium heat. Mix in masa, put in baking pan, and bake 30 minutes at 350.
Mix the sour cream with the mustard and add salt and pepper. Combine with the rest of the ingredients. Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream. Add some chopped green onion. Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.
Reheat the leftover steaks in aluminium foil in oven. Meanwhile, place all the salad ingredients in a large bowl. In a blender or food processor, place all the ingredients for the dressing and mix well until creamy. Pour half (or to taste) of dressing over the salad, mix well. Arrange salad in plates and top with warmed steak. Spoon some of the leftover dressing over the meat. Sprinkle with freshly grated parmesan cheese. Enjoy!
Baking Pan: LARGE Tube pan, buttered. In a small bowl dissolve yeast in water. Stir briskly with a fork or metal whisk. Blend in 1/2 cup flour and let the sponge stand until it is bubbly--about 5 minutes. In a large bowl cream together butter and sugar and follow this with eggs and egg yolks. Beat thoroughly until well mixed. Add yeast, vanilla, salt and about 4 cups of flour--one cup at a time. stir with a wooden spoon until it becomes too difficult to turn--then work in by hand. When it is soft, but not sticky, turn from the bowl onto a floured board or counter top. Knead the dough for about 8 minutes and divide the ball in two equal parts. One half is put aside to rest while the other half receives the raisins, candied peel, citron and chopped nuts Work the fruit and nuts in well. Keep the two halves separate. Place them in greased bowls, cover tightly with plastic wrap and move to a warm place (80 to 85 Degrees) to rise until doubled in bulk about 50 minutes. You can test if they have risen by poking a finger in them; the dents will remain. (I warm up my oven for a minute-- turn it off-- and leave the pilot light on, and put my dough here). Punch down the two doughs, separately turn them onto the floured surface, and knead again for 3 minutes. Butter pan, sprinkle it with sugar, and stud the bottom with whole blanched almonds. Roll the plain dough into a triangle. (The long side--about 24 inches--will encircle the tube, with the ends overlapping.) Roll out the fruit dough the same size. Lay it on top of the plain. Beginning at the base of the triangle, roll up the two doughs, and fit them into the prepared pan. Try an experimental circle before dropping the dough into the pan to be certain the ends overlap, and, together, are about the same thickness as the center of the roll. Cover the pan with wax paper and place in a warm spot to rise until dough has doubled in bulk about one hour. Preheat oven to 400 F. Bake in a hot oven for 10 minutes, REDUCE the oven temperature to moderate 350 F. and continue to bake for another 50 minutes, or until the loaf tests done. Insert a metal skewer or wooden toothpick into the center of the loaf. If it comes out clean and dry, the loaf is done. If moist particles cling to the probe, return the loaf to the oven for an additional 10 minutes. Test again. Remove bread from the oven and turn from the pan and place on a cooling rack. Slice in wedges. The Complete Book of Breads.
.In a large pan or skillet, heat olive oil over medium heat. Add celery, carrot, onion and bell peppers. Saute until onion becomes clear, about 8 minutes. Add garlic and spices. Cook for another 2 minutes. Add stock, beans and tomatoes. Bring to a boil and then reduce heat to low. Cover and let simmer for about 20 minutes. Puree the soup in a blender or hand-held blender to your desired consistency. Add corn and let simmer for 5 minutes. Season with salt and pepper and serve hot.
Thaw bread and follow direction on the package for rising. Roll the bread out into a flat oval about 15 x 8 inches about 1/2 inch thick (almost the size of a cookie sheet.). Chop pepperoni in a food processor. Spread a cookie sheet with olive oil. Drizzle oil evenly over the dough. Sprinkle, garlic powder, ground oregano, and pepper over the oil. Layer cheeses then the pepperoni over the spices leaving a 1/2 inch border of the dough uncovered. Roll dough up jelly roll style rolling the from the 15 inch size of the dough. Seal the edges by pressing dough together. Spread olive oil sparingly over the dough. Place onto the cookie sheet. Bake in a preheated oven at 350 degrees. Bake for 30 minutes or until golden brown. Remove from oven. Let cool 5-10 minutes then slice into pinwheels.
Line a baking sheet with waxed paper. Cut licorice into tiny pieces. Flatten each caramel into a small oval. Press pieces of licorice onto the edges of 12 out of the 24 flattened caramels. Top each caramel with a second caramel and press edges to seal. Put on prepared baking sheet. Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute. Stir and then microwave on high another minute longer. Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and use the cinnamon candies for the eyes.
In a skillet, brown the ground meat, remove and drain well. In the same pan fry the onions, garlic, and peppers, until the onions are translucent and peppers begin to wilt. In a large stew pot or Dutch oven, add meat and vegetables and stir over low heat. Add spices and seasonings, stir. Add crushed tomatoes. Add kidney beans that have been drained and rinsed. Add beer, stir. Add water or stock (if needed) until desired consistency is reached. Bring to a boil, reduce heat to low. Simmer for approximately 1 1/2 - 2 hours, stirring every so often. Serve over rice with a dollop of sour cream and shredded cheese.
Mix egg nog and rum in Shaker with Ice. Shake well. Strain into a martini glass. Sprinkle with ground Nutmeg, or do a Nutmeg rim.
Preheat oven to 400°F. Combine corn meal, flour, salt, & baking powder. Combine beaten egg whites & milk, and then stir into corn meal mixture. Add shortening & mix well. Heat cast iron skillet & coat with shortening. Pour mixture into heated pan & bake 20-25 minutes or until golden brown.
Preheat oven to 375° F. Coat 2 baking sheets w/ nostick spray. In large bowl, combine flour, oats, baking soda, and salt. Mix well In another bowl combine sugar, butter, egg whites, milk, and vanilla. Mix well and add flour mixture, stirring until just moistened. Stir in chocolate pieces. Bake 10 to 12 minutes. These cookies are extremely delicious and you cannot tell that they are low fat and low cal! Everyone who has tried this recipe has loved it!
Heat the oil in a medium saute pan, to medium heat. Have your tomato chopped and ready to go. Once your oil is hot, add in the whole cumin seeds and leave them for a minute until they just start to sizzle. Add in the mustard seeds and before long they will start to pop. Give it about 30 seconds, watching the spices don't burn and then add in the tomatoes. It will sizzle and spatter a bit so put an apron on! Let that mingle together in the pan for a few minutes then add in the ginger, salt, coriander and chili powder. Turn the heat down a bit and leave that to marry while you chop the mushrooms. Watching the pan isn't getting to dry or burnt -- if so, add in a splash of water. Add in the sliced mushrooms, mix well and let the mushrooms cook for about 5 minutes - giving you time to chop up the spinach. Add in the spinach, let it wilt for a few minutes and then add the garlic, fenugreek and finally about 2 tbsp of water. Mix well, and add a few more tbsp of water if you choose. Check seasoning and you're done.
Mix sugar and syrup together in a large saucepan and bring to a boil. Immediately remove from heat. Add peanut butter & vanilla and mix well. Stir in Spec. K gradually. Put in greased 9 x 13 pan. Melt chips together in microwave. Spread over the mixture. Chill 20 minutes to set the chocolate mix. Cut into bars and enjoy! Store at room temperature in a tightly sealed container.
Preheat oven to 350 degrees. Grease or butter a one quart casserole dish. In a medium bowl combine spinach, eggs, soup, sour cream, milk and 3/4 cup cheddar cheese; mix well. Spoon into casserole dish and top with remaining 1/4 cup cheese. Bake 20 minutes or until lightly browned. Remove from oven and top with French Fried Onions. Bake an additional 5 minutes and serve.
Place 12 bamboo skewers in warm water for 30 minutes. Mix together all the the ingredients for the marinade in a small bowl. Cut the chicken breasts into long strips, about 8 per breast half. Trim the scallions into 1 1/2 long pieces. Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer. Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.). To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking. This serves 6 as a main course but works well as an appetizer.
Prepare the lemon pie filling according to the package direction. Remove from heat and let cool. Preheat oven to 350 degrees F. Grease a 9 inch square pan or a 7 x 11 brownie pan. Sift the all purpose flour with the baking powder. Rub in the room temperature butter until crumbs are formed. Add the crushed soda cracker (I usually use salted as those are the ones I always have). Add the sugar and coconut. Spread half crumb mixture into pan. Press to form crust. Pour cooked cooled lemon pie filling over evenly. Sprinkle and pat down slightly the remainder of the crumbs. Bake 350 degrees, until golden brown about 12 to 16 minutes. Remove from oven to a rack. Must be cooled completely before cutting into squares. Can be frozen without any problems. Very delicate, can be cut into small squares while frozen.
Put apples and 1/2 cup sugar in a 3 litre casserole. Sprinkle with cinnamon. Cream margarine and 1/2 cup sugar. Stir in egg. Stir in the vanilla. Combine dry ingredients and add to creamed mixture alternately with the milk, ending with dry ingredients. Spoon over apples. Combine brown sugar and flour. Stir in margarine, vanilla and hot water. Pour over the batter, holding a spoon under it to disperse the water. Do not stir. Bake, uncovered, at 350F. for 45 minutes or until apples are soft and pudding is firm to the touch.
Preheat oven to 350. Spray an 8-inch glass baking dish with cooking spray. In a large bowl combine oats, sugar, raisins, walnuts, cinnamon and salt. Mix well. In a medium bowl, combine milk, egg whites, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix until well blended. Pour into a baking dish. Bake at 350 for 55-60 minutes or until firm to the touch. Cool slightly. Serve topped with milk, yogurt, fruit or enjoy plain. Store leftover oatmeal tightly covered in the fridge.
Mix spaghetti with the soy sauce, brown sugar, vegetable oil and oyster sauce making sure to mix it well. Spray a large cookie sheet with Pam spray and cover the pan with a layer of the spaghetti and bake in a 350 degree oven for 30 minutes turning the spaghetti every 10 minutes until it "drys out", you will see the difference. Continue until all the pasta has been dryed out. Stir fry the pork loin that has been sliced into strips in vegetable oil,. remove and set aside. Use your favorite teriyaki recipe for the pork. Stir fry the onion and mushrooms in vegetable oil along with the garlic and ginger paste available in the Asian dept. of grocery store until soft. Add the rest of the vegetables mixing well and cook for about 2 minutes. Add vegetables and pork to spaghetti mix and mix together well making sure everything is evenly distributed. Great for OAMC. Enjoy.
Mix all ingredients, through seltzer, in blender and blend until smooth. Make crepes, to whatever size you want: brush crepe pan with melted butter (or spray with Pam), pour batter and tilt pan to cover. Cook 30 seconds, flip and cook 30 seconds more. Place crepe on wire rack and continue making remaining crepes. Use immediately, or stack when cool and wrap in plastic until ready to serve.
Heat sesame seeds in a small skillet over medium-high heat, stirring or shaking pan constantly, until seeds are light brown and first popping sound occurs, about 2 minutes. Reserve 1 teaspoons (5 ml.) of the toasted sesame seeds. Grind remaining seeds in a mortar and pestle or grinder until smooth. Combine ground seeds, sugar, soy sauce, and dashi in a small bowl to make dressing. Set aside. Heat 1 quart (1 liter) water and the salt to boiling in a 2-quart saucepan; add spinach. Reduce heat to medium; simmer until spinach is tender, 2 to 3 minutes. Drain spinach. Rinse undeer cold running water; drain. Squeeze spinach to remove excess moisture. Cut into 1-inch pieces. Combine spinach and dressing in a medium bowl and toss lightly until thoroughly mixed. Divide evenly into 4 small bowls and garnish with reserved sesame seeds.
Drain the ceci (pronounced cheh- chee- or"chick peas") and save the liquid. Put the drained ceci into the plastic container. Juice the lemon. You should have around 1/4 cup. More or less won't hurt. Put the juice into the container with the ceci. Add 1/4 cup tahini to the ceci. Measuring 4 Tablespoons is easier since you won't have to scrape it out of the measuring cup. You need to stir up the tahini anyway with a spoon. If it's at room temperature it will be easier to stir. Add everything else to the ceci! Mince the garlic. Add it to the ceci. Blend it all together with the immersion blender like this. You may have to add some of the ceci liquid. I usually add around 2 tablespoons. (the same spoon you used to add the tahini). When it's all smooth and it's the viscosity you like, you're done! Let it sit for a few hours in the refrigerator for the ingredients to get to know each other.
Heat up the grill. Grill the pineapple slices over medium heat until charred on both sides, about 8 minutes. Brush the pound cake slices with the melted butter and grill over medium heat until toasted, about 4 minutes. Cut the pound cake into 1 inch cubes and transfer to a plate. Cut the pineapple into 1 inch cubes and transfer to a separate plate along with the apricots. In a pan, bring the cream and bourbon to a simmer. Add both of the chocolates and the salt, then remove the pan from the heat and let stand for 5 minutes. Whisk until smooth. Serve the chocolate with the grilled pound cake and fruit.
Cook bacon until crisp. Remove from pan and set aside. Drain most of the bacon fat from the pan leaving only two tablespoons. Cook the shallot in the bacon fat for one minute. Add the vinegar, sugar, mustard, oil, salt, pepper, and bring to a boil. Pour over spinach and toss to combine. Sprinkle with reserved bacon pieces and serve immeadiately.
Line a rimmed baking sheet with parchment. Combine the butter and sugar in a saucepan over medium heat. Cook until the mixture reaches 305F on an instant-read thermometer (hard-crack stage). Stir occasionally. Remove from the heat and pour onto the parchment, spreading thinly. Cool completely - about 4 hours - then break into bits. Store in an airtight container.