HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, heat the oil and 1 tablespoons of butter over medium heat. Place the flour and all the seasonings in a plastic bag and shake to blend. Place the beaten eggs in a shallow dish. When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough. Save 1 tablespoon of the flour mixture for the sauce. Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to. Remove from skillet, keep warm. Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency. To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.
Place all contents into sealable bag and thoroughly mix. If you want to make a side-sauce for dipping later, remove 1 cup of the marinade and set aside. Add in meat of choice (Beef, Chicken, Pork, etc) and let marinade for minimum of 3 hours (the longer the better; overnight is preferred). Remove meat from marinade and it is now ready to grill. If you wish to make a sauce, heat contents and bring to a slow boil. Mix cornstarch and a small amount of cool water together before adding mixture to sauce. Simmer for a minute or two and remove from heat and allow to cool. Contents of recipe are easily adjusted to make more/less depending on crowd. Works great on just about any meat as well as basted on fish!
cut chicken breast in small pieces. coat with corn starch and fry until done. I a small sauce pan add kethup , vinegar,brown sugar, soy sauce,water,sesame oil and red pepper flakes bring to boil when it starts to boil add 1 tbs of corn starch with water to thicken sauce. salt and pepper to taste. after sauce is thick add chicken to it and heat chicken in it. Serve with white rice.
Cook pudding according to package directions. Cool. Add Cool Whip to vanilla pudding and mix together. In a 9 x 12 pan, line the bottom with the graham crackers. Add a layer of the pudding mixture, then another layer of graham crackers. Continue layers, ending with pudding mixture. Spread blueberry pie filling on top. Sprinkle top with crushed graham crackers or shaved chocolate.
Combine 1/2 cup yogurt with all other ingredients except the salmon to make yogurt sauce. Reserve the remaining 1/2 cup yogurt in the refrigerator. Cut salmon fillet into large chunks. Place salmon on a deep plate and spread the yogurt sauce on top. Prod the salmon (gently) with a fork to get the sauce to penetrate the fish somewhat. Line toaster oven pan (be sure your pan is at least 1/2" deep) with aluminum foil and grease lightly with a cooking oil. Arrange salmon on the foil, keeping as much yogurt sauce stuck to it as possible. Top each piece with a little of the sauce, but the salmon should not be "swimming" in sauce. Bake at 375 degrees for 10-15 minutes or until salmon is done to your liking. Mix the reserved 1/2 cup plain yogurt with a dash of garam masala or cumin and serve with the salmon.
Preheat oven to 250 degrees. Combine dry ingredients. In a separate bowl combine remaining ingredients and pour over first. Mix well! Spread out on rimmed baking sheets and bake 15 minutes. Turn mixture over and repeat until cereal is almost day and nicely brown. Remove from oven and stir in raisins and coconut. Turn off oven and leave door ajar. Allow cereal to dry in warm oven for another 6-8 hours.
Put butter and milk in a small saucepan and heat until you first see bubbles, stirring occasionally to keep milk from burning. Then remove from heat and add the cold water. [We're scalding the milk and then cooling it back down to not kill the yeast]. Meanwhile, in a large mixing bowl, combine the yeast and warm water, then let sit for about 10 minutes. Once the yeast is activated and the milk mixture is under 130 degrees F, add the milk mixture to the yeast and also the sugar, egg, salt, and 2 cups of the flour. Beat with electric mixer on low speed until moistened and then mix on medium speed for two minutes. Then switch to a mixing spoon and add another 2 cups of flour. Finally, turn dough out on floured board and knead in additional flour to make a moderately stiff, soft dough. If you have a stand mixer, do all this mixing the easy way and use your dough hook. Place dough in a lightly greased bowl, turn once to grease surface, cover and let rise in a warm place until doubled in size--about one hour. The next step is to shape according to your desired final product, then cover and let rise again for about 45 minutes, then bake. For basic dinner rolls, divide dough into 16 pieces, roll each between your hands to make a ball. These will need to bake at 350 degrees F for about 15-18 minutes. For the more sugary products, use your favorite methods and fillings and increase your baking time as needed, temperature should be fine for most.
Cook farro in water for about one hour or until desired texture. Combine oil through pepper for dressing. Mix dressing, greens, shallot, farro and feta.
Cream shortening, sugar and egg yolks. Sift flour, baking powder& salt together& add to creamed mixture alternately with milk. Fold in egg whites& vanilla. Add floured blueberries. Line muffin tins with muffin cups. Fill 2/3 full. Sprinkle with sugar. Bake 20- 25 minutes in 350 degree oven.
Bring stock to a boil in a large saucepan. Beat together eggs, Parmesan cheese and parsley in a bowl. Reduce heat to low on stock and drizzle egg mixture into stock. Simmer, stirring until eggs are set. Season with salt and pepper.
Combine all ingredients in a medium size bowl and mix well until smooth. Can serve chilled or at room temperature.(It spreads easier at room temperature). *If you want a smoother consistency you can add a tsp or 2 of milk.*. Enjoy!
For the rolls: In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil. Gradually add in the flour and stir until moistened. Add in the salt. Fit the mixer with the dough hook attachment and mix on medium speed until the dough comes together in a smooth elastic ball, about 5 minutes. If the dough is unbearably sticky, add in more flour 1 tablespoon at a time. The dough can also be kneaded by hand. Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour. Turn the dough out onto a floured work surface and divide into six equal portions. Shape each portion into a tight ball and place on a parchment lined baking sheet. Cover and let rise while you prepare the topping. Make ahead: At this point the dough can be made ahead of time by covering tightly and refrigerating for up to 24 hours. Remove and let come to room temperature. If two fingers pressed into the dough leave indentations it's ready. For the topping: In a large bowl combine all the ingredients and let rest, covered, for 15 minutes, or until frothy. Make ahead: Store the topping in a covered but ventilated container in the fridge for up to a week. Let come to room temperature before using. Spread a generous layer of the topping all over the rolls, maintaining a thick coating. You should use almost all of the topping. Let rise uncovered for another 20 minutes. Meanwhile, preheat the oven to 400°F. Bake the rolls for 25 minutes, or until golden brown. *Rice flour is a must for the topping in this recipe. It can be found in most grocery stores with other gluten-free flours and products. You can also substitute active dry yeast for the instant yeast at a 1:1 ratio in this recipe. It must be proofed by combining it with the warm liquid ingredients in the dough for 5 minutes before proceeding.
Preheat the oven at 300°F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside. With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside. Add the inside of the vanilla bean to the cream and heat in a casserole. When it begins to simmer, remove from the heat. Set aside. In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk. Drizzle the hot cream on the mixture of eggs (to not cook them). Add pumpkin puree and amaretto (almond liqueur) and stir. Strain and pour in 4 ramequins. Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins. Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish. Let cool and put in the fridge at least 2 hours before serving. When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee. Put in the oven at Broil unter the broiler. Until it is caramelized.
Lightly fry chopped onion and garlic in oil. Add dried basil. Chop and add carrot, potato, courgettes, broccoli. Stir. Add remaining ingredients, stir, and simmer for 60 minutes. Serve with yoghurt.
Mix all of the ingredients together and divide the batter into two greased 9 inch cake pans. Bake at 350 degrees for 25 minutes. Once the cakes have cooled, frost the layers with a vanilla frosting mixed with cocoa powser and serve!
Halve each squash, but do not peel. Combine sauce ingredients and brush squash with sauce. Place on medium hot grill and cook about 5 minutes on each side, basting frequently with the sauce.
Steam or cook carrots and green beans in boiling water. Cook until tender, but still firm. Melt butter over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer for 3 minutes. Stir in green beans, carrots, seasoned salt, garlic, and white pepper. Cover and cook five minutes on low heat.
Drain pineapples; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel; chill until partially set (consistency of unbeaten egg white). Fold in orange sections, pineapple. Whip cream until soft peaks form; fold into fruit mixture. Pour into 6- cup mold or individual dishes. Chill to set. Garnish with frosted fruit. Frosted Fruit:. Break grapes into small cluster. Dip into beaten egg whites. Drain; dip in sugar to oat. Place on rack to dry for 2 hours.
In a large mixing bowl, stir the first 6 ingredients together until well blended. Pour mixture into the freezer container of a 4-quart ice cream maker; freeze according to the manufacturer's directions. Garnish each serving with fresh mint sprigs, thinly sliced lime wedges, or lime rind strips. Refreshing Lemon Sherbet: substitute lemon rind for lime rind and fresh lemon juice for the lime juice; proceed as directed; garnish with mint sprig, thinly sliced lemon wedges, or lemon rind strips.
Add sugar, salt, buttermilk and better to the bread pan. 2. Spoon flour on top of liquid. Add yeast. 3. Select Basic/White cycle and Light Crust setting and press Start. Topping: After bread final rise and just before baking, press Pause. Raise the lid, cut 1/2 inch slash down the length of the bread. and brush with melted butter. Close lid and press Start to continue cycle. I prefer using the Dough cycle, remove, shape, let rise and bake in the oven,.
PREPARATION (6 minutes). Rinse the shrimps with cold water. Let them drain in a colander. Press the garlic cloves with the blade of a knife. You do this in order to release the flavours when you fry the garlic. Fry the garlic for approximately 5 minutes on a low fire in the olive oil. The olive oil will acquire the garlic flavour. After 5 minutes you turn the garlic cloves on the other side. You have finished your preparation now. COOKING (2 minutes). Turn up the heat to maximum level. Put the shrimps in the cooking pan and and spread the shrimps over the bottom. Every shrimp should make full contact with the bottom.You fry them until their colour changes to pink at the bottom side. When the colour changes you turn them on the other side. The shrimps are ready when you feel resistance after pressing them. Serve immediately. SERVING TIPS. Serve the shrimps with the garlic cloves and sprinkle the garlic flavoured oil over them. Serve with bread, risotto or a pasta dish. DORUS TIPS. Don't overcook the shrimps. They will be dry and hard to peel. They shouldn't be to raw either because you will risk food poisoning. You can tell if they are ready by testing the resistance as explained before.
mash garlic with salt. blend with the mayo, lemon juice and basil. chill until ready to serve.
Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
For the pomegranate vinaigrette: Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning. For the watermelon salad: Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.
Cut pork into strips 2 inches long and 1/2 inch wide. Brown in hot fat. Add water, cover and cook in an electric skillet for 1 hour. Add pepper strips, onion slices, pineapple. Saute. Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce. Mix and cook until slightly thickened, stirring constantly. Pour over hot cooked pork, cover and simmer 10 minutes. Serve over cooked rice. Garnish with almonds if desired.
Rinse and sort Beans. Put in a large Pot. Add 8 cups of cold water and let stand overnight or at least 8 hours. Drain and rinse beans and pour back in large pot or bean pot. Add rest of ingredients. Generously cover with water. If baking in a bean pot, bake for 3-4 hours at 300 degrees. If cooking on top of stove, simmer 1 1/2 to 2 hours until beans are tender. Add more water if necessary during cooking time. Add more salt, pepper and brown sugar if necessary, to taste.
Mix together the beef and 2 cups of tomatoes, bread crumbs, eggs, salt, pepper, oregano, and onion. Form into 24 good size meatballs. wrap each meatball with a bacon slice overlapping bacon carefully. Place the meatballs in a large flat baking dish so that the over lapping bacon is on bottom. Bake at 350°F for 45 minutes, or until the bacon is crisp. Remove from oven and pour off the fat. Combine the sour cream and the remaining 2 cups of tomatoes. Pour over the meatballs and return to the oven. Turn off the heat. Serve with rice once the sauce is hot.
For cake, preheat oven to 325 °F. Grease and line a 10-inch cake pan with parchment paper. Grease again and dust with flour, tapping out excess. Pulse marzipan, butter and sugar in a food processor until smooth. Add eggs, kirsch and vanilla and puree on high until smooth (scraping into the bottom of the bowl, if needed). Scrape batter into a bowl and stir in flour in two additions. Scrape into prepared pan and bake for 65 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely in the pan. For meringue layer, reduce oven temperature to 250 °F and line bottom of a 10-inch spring form pan with parchment. Pulse 1/3 cup sugar and almonds in food processor until ground. Toss with cornstarch and set aside. Whip egg whites with cream of tartar until foamy, then add remaining 1/3 cup sugar and whip until a stiff peak forms. Quickly but gently fold in ground nuts and spread evenly into prepared pan. Bake for 1 1/2 to 2 hours or until dry. Run a spatula around edge of pan to loosen meringue, cool completely. For Kirsch cream, whip cream to medium peaks, and whip in icing sugar and Kirsch. To assemble, slice marzipan cake in half. Spread 1 cup of Kirsch cream over cake and sprinkle with 1/2 cup of cherries. Place meringue disk on top and spread with another cup of cream and 1/2 cup of cherries. Top with other half of marzipan cake and spread remaining cream, topped with cherries. Chill until ready to serve. Cake can be assembled up to 4 hours in advance.
Cook lasagna noodles. Drain and rinse in cold water. Lay flat on paper towels. Saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden. Lower heat and add garlic and parsley for a couple more minutes. Do not brown. In a separate pan, melt 4 tablespoons butter. Add flour and stir until combined. Add milk and chicken stock bit by bit until incorporated. Cook until thickened - do not boil. Add salt and pepper. Pour half and half in bottom on 10x12 baking pan. Layer with noodles, mushroom mixture, chicken and Prosiutto and 1/3 each of ricotta mozzarella and Parmesan. Cover with 1/3 white sauce. Repeat layers then sprinkle with Parmesan. Bake uncover at 350 for about 40 minutes. Rest for 10 minutes before serving.
1. Crush the sesame seeds in a mortar, with a pestle. 2. Add the other ingredients and crush with the pestle.
Mix all ingredients in bowl until lightly bubbly on top. Spray skillet with nonstick spray and let sit over medium heat. Pour in egg mixture and cook until desired readiness. Eat and enjoy.
Preheat oven to 300F (yes that low). Boil shredded peel in 1 cup water for 5 minutes, drain & rinse. Desolve sugar in 1/2 cup water, add peel and boil gently for 5 minutes or until syrup is thick. Set aside. Heat 1 tbs ghee or oil in a frying pan and fry almonds gently until golden (Watch carefully they brown quick when you turn your head.) Remove from pan once done. Add remaining ghee or oil and brown chicken pieces on all sides, remove with a slotted spoon and season chicken with salt and pepper. Add onion to the pan and fry gently until soft and slightly browned. Add 1/2 cup water to the pan to lift browned juices, return chicken and simmer gently for 7 minutes. Bring 5 cups of water to a boil in a large pot. Add washed rice and salt to taste. Return to a boil and boil for 8 minutes then drain in a colander or sieve. Turn rice into a bowl and pour syrup over rice. Toss rice and spread half into a greased casserole dish. Arrange chicken pieces on top with the onion and half the cooking liquid. Spread remaining rice on top, pour on remainder of chicken liquid evenly. Cover casserole and cook in oven for 40 minutes. Meanwhile steep pounded saffron threads in hot water. (An Arab coffee cup is the perfect size for this). When palau is cooked remove top layer of rice and arrange around edge of warm serving platter. put chicken pieces aside and place bottom layer of rice in center of platter. Top with chicken pieces and garnish with reserved almonds. Pour saffron liquid over the rice boarder and serve immediately with yogurt.
Preheat oven to 180°C. Cream the butter, jelly crystals and sugar together in a mixer. Add egg and beat well. Add the sifted flour and baking powder and mix until well combined. Place in teaspoonful sizes on a oven tray. Flatten slightly with a fork. Bake for approximately 10-12 minutes.
Please note: I will have to check the amount of filling and the amount of apricots again, which I will do soon. If you decide to make it, please have some extra apricots ready. Preheat oven to 180°C (355°F). Put amaretti cookies into a small bowl and pour the amaretto over it. Wash apricots and cut them in halves. Discard the stone. Using a spoon, take out some of the fruit flesh without hurting the skin. Roughly chop the fruit flesh. Add sugar, egg yolk and chopped apricot flesh to the amaretti cookies and mix. While mixing, crush the cookies with a spoon. Do not mix for too long; it's nice to have some cookie chunks. Fill the apricots with the mixture, ca 1 tablespoon per half. Put into a well buttered oven-proof baking dish. Pour white wine over apricots. Bake for ca 25 minutes or until done.
Cook pork hocks or ham bone and the onion for one hour in enough water to cover the bones. Add beans, salt, pepper and sugar and more water to keep all ingredients covered. Cook 1 hour or till beans are soft. Add carrots and celery, cook for 30 minutes. Add potatoes and cook 30 more minutes. Season with more salt and pepper if desired.
heat 1 tablespoon olive oil in frying pan over high heat. add shrimp and saute for 3 minutes. remove from pan and set aside. add remaining oil to hot pan. add potatoes and season with well, cook for 4 minutes over medium heat. mix well and cover pan, continue cooking 6 minutes or just until potatoes are almost cooked. add mushrooms, garlic, parsley and fennel. season and cook for 4 minutes over high heat. return shrimp to pan, mix and cook 2 minutes to reheat. serve.
Preheat your oven to 350°F. Spread frozen potatoes over the bed of a lightly greased 16oz oval baking dish. In a mixing bowl, beat the eggs, milk, onion, mayonnaise, and ketchup until mixed thoroughly. Evenly spread the mixture over the potatoes in the baking dish. In a bowl, mix the bacon pieces and cheese. Spread them in an even layer over the baking dish. In a small dish, mix the seasonings, then sprinkle them evenly over the baking dish. Place casserole in oven and cook for 15 minutes. While the casserole is baking, prepare the crust by rolling out the crescent roll dough for easy transfer to the top of the baking dish. Remove the casserole, but do not turn off the oven. Place in refrigerator for 5 minutes to cool the dish. Carefully cover the casserole with crescent roll dough. Make sure to press the edges of the dough to the sides of the dish. Using a toothpick, gently cut decorative vents into the dough. Bake the casserole for an additional 15-20 minutes, until the crust is a deep, golden brown. Remove the casserole from the oven, and let it stand 5-10 minutes before serving. Yum!
Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350Es. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.a . Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6-8 minutes. Drain on paper towels. Return oil to 350Es. Fry chicken until crisp, 6-8 minutes more. Drain again. Toss chicken in sauce.
Place chopped lemons in bowl and sprinkle with salt. Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours. In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins. Place pan over high heat and bring to a boil. Reduce heat to low, cover and simmer for 50 minutes. ,or until lemons are soft. Remove pan from heat. Ladle chutney into clean, warm jam jars. Seal and label, store in cool dark place until ready to use.
Saute vegetables and ham in oil until tender, 8-10 minutes. Add water, chicken broth, split peas, bouillon and marjoram; heat to boiling. Reduce heat and simmer, covered, until peas are tender, 60-90 minutes. Season to taste with salt and pepper.