HumbleIntelligence/food-ner-1-Million huggingface dataset:
Batter: In a medium bowl, mix the flour, baking powder, spices, beer and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. You want it thick to coat the fish. Cover the batter and refridgerate for at least 3 hours. It can sit over night. Variation: whip up an egg white and fold it into the batter just before dipping the fish. (I've never added the egg white -- sounds interesting.). Sauce: If you will be using the sauce for a condiment, combine all the ingredients. Use enough lime juice to make it "saucy". Fish: Cut the fish into pieces that will fit well into the taco after they are fried. I usually cut mine about 1 inch by 1 inch by 3 inches. Heat a good 1/2 inch of oil to about 375 degrees. Once the oil is hot, dip the fish into the batter to get it well coated, one piece at a time. Do not put too many pieces into the pan at once. Only cook a few at a time. While the batter is still thick on the fish and dripping, drop it into the oil and fry it about 4-5 minutes, turning to the other side about halfway through. To serve: Serve with steamed tortillas. You can serve with the sauce, cabbage, lime and avocado as suggested above (put fish into taco, add avocado, cabbage, top with sauce and a squeeze of lime). Or lately we just serve with Spicy Chipotle Slaw inside the tortilla with the fish. Usually two pieces of fish per taco.
1) Drain tofu and blot dry with paper towel. Cut tofu into 3/4 inch square cubes and set aside. 2) In a large bowl, combine the ground pork, 1 1/2 tablespoons cornstarch and 2 tablespoons soy sauce. In a separate bowl, make a slurry by mixing 1/2 teaspoon cornstarch with 2 tablespoons cold water. 3) Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Pan-fry the tofu cubes 1-2 minutes on each side until lightly brown. Transfer to plate. 4) Heat 1 tablespoon oil in a large wok over high heat. Add the garlic and pork mixture, breaking it up with a metal spatula. Stir-fry until pork is no longer pink. Add the mushrooms and stir-fry 1-2 minutes. Add the tofu and stir-fry for 1 minute. Mix in oyster sauce, chili garlic sauce, 2 tablespoons soy sauce and chicken stock. Re-whisk and add cornstarch slurry and bring to a boil, stir until the sauce is slightly thickened. Adjust seasonings to taste. Stir in cilantro and serve over jasmine rice.
Cream first 5 ingredients together. Sift and add next 3 ingredients to shortening mixture. Add M&M's and roll into balls. Bake in preheated oven at 375* for 10-12 minutes.
Line sides and bottom of 9 inch spring form pan with the split ladyfingers. Soften gelatin in pineapple juice. Beat egg yolks in top of double boiler. Stir in sugar and salt. Blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened. Blend in gelatin mixture, lime juice and rum. Add well drained pineapple. Chill until thickened but not set. Beat egg whites, gradually adding sugar. Fold pineapple custard and whipped cream into egg whites. Pour into spring form pan. Chill several hours or overnight. To serve, remove pan rim, sprinkle with nuts and add little puffs of whipped cream piped around the edge.
In zip-lock bag combine pepper, salt, and flour. Add chicken and shake a few pieces at a time. In large skillet (NO NONSTICK!) brown chicken in butter. (Add butter as needed.sometimes i need a little more, sometimes a little less). Add lemon juice, sugar, and mushrooms, decrease heat. Cover and simmer 15 min, or until chicken is cooked. Serve over rice.
Pre-heat oven to 350 degrees. Place your tomatoes and whole peppers on a baking sheet. Drizzle extra virgin olive oil over the tomatoes and peppers. Sprinkle with salt, pepper, onion powder, garlic powder. Bake approx 20 minutes, or until tomatoes and peppers have shriveled up. Remove skin from tomatoes (optional). Put tomatoes and peppers in a blender/food processor. Add the chicken broth, onion, garlic, chili powder, cumin and oregano. Blend until smooth. Transfer sauce to sauce pan and simmer gently. Taste the sauce as it simmers to see if the flavor is to your liking. Add spices to taste, as necessary.
Cook potatoes, garlic and bay leaf in boiling water until very tender. Drain. Discard bayleaf. Return potatoes to pot and mash till smooth. Add cream. Cool slightly. Add Grated cheese. Reserve 1 tbsp to sprinkle on top. Season with salt, white pepper and nutmeg. Stir in beaten eggs. Set aside. Mix olive oil, red wine vinegar, salt and freshly ground black pepper, and 1/2 tsp fresh thyme together and brush all over mushroom caps, both sides. Set aside. Heat 4 tsp olive oil in skillet. Add mushroom stems and onions. Saute till soft. ADD parsley, rosemary, amd thyme. Add red wine and cook til evaporated. Season to taste with salt and pepper. Bake caps at 400°F for 10 minutes. Reduce heat to 350°F. Divide onion mixture equally into bottom of caps. Mound potato mixture on top. Sprinkle with reserved cheese. Bake about 25 minutes until potatoes are golden and heated through. Enjoy.
In 2 quart casserole dish layer ham, rice, broccoli and onion. Mix soup, milk and cheese in bowl, pour over layers. Bake at 350 degrees for 30 minutes, or until hot and bubbly. I sometimes add buttered bread crumbs to the top before baking.
Cook the ground beef and drain. For lower fat enchiladas, add the rice or broccoli to the meat and heat through. At the same time, heat the spaghetti sauce. Roll the ground beef in the tortillas and pour sauce over the top. Keep the enchiladas warm in the oven until right before you serve them (they get cold fast). Sprinkle the cheese on as you serve them.
Preheat oven to 350 degrees. Coat meat on all sides with flour. In Dutch oven, brown meat in hot Crisco. Drain pineapple, reserving juice. Combine the juice, soy sauce, lemon juice, sugar, garlic, and basil. Add to meat in dutch oven. Cover; roast at 350 degrees for 2 hours or till meat is tender. Baste occasionally with the mixture. During the last 10 minutes, top with pineapple slices. Remove meat and pineapple tp warm platter. Skim off excess fat. Add enough water to pan drippings to make 2 cups liquid. Combine cornstarch and the cold water; stir into drippings. Cook and stir till thickened and bubbly. Drizzle meat with a little sauce; serve remaining sauce with meat.
Set rack at lowest position in oven and preheat to 350°F Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool. Melt butter in heavy medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes. Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended. Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture. Fold bacon slices over, covering pate. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pate until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes. Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pate to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead. Place loaf pan with pate in larger pan of hot water for about 3 minutes. Invert pate onto platter; discard fat from platter and wipe clean. Cut pate crosswise into 1/2-inch slices.
Grind hazelnuts a bit coarser than nut flour. Mix all above ingredients together except egg whites. Whip egg whites to stiff peaks and fold into above ingredients. Place teaspoons full of batter every two inches on parchment paper and bake at 375°F for 12 minutes.
Beat 3 egg whites in glass bowl til stiff peaks form, set aside. beat 3 egg yolks well. add 1 cup sugar mix well. beat in softened cream cheese till well blended. Add cool whip and mix till well blended. gently fold egg whites into mixture. Pour in crust and wrapped with plastic film. Freeze 6 to 8 hours. serve immediately-freeze unused portions.
Cook spaghetti with onion and green pepper until tender, about 12 minutes. Add rest of ingredients and pour in 1-2 quart casserole dish. Bake at 350 degrees for 25 minutes or until heated through.
Drain beans, mix and toss well. Combine onion, oil, sugar and vinigar. Mix well and pour over beans. Let sit in fridge overnight. Stir before serving. Serve with a slotted spoon.
Coarsely grind the cashews and almonds. Keep aside. Melt ghee in a wok. Add besan (gram flour). Cook on low heat till besan is fragrant and well cooked. It takes only about 5-8 minutes. Let it cool for a while. Add powdered nuts, cardamom powder and sugar. Mix well. Shape into round balls (a little bigger than the size of a walnut) and store in an airtight container. Serve after a few hours for greater taste! ENJOY my most favourite dessert and think of me when you do so!
Place the chicken cutlets between 2 sheets of brown paper (or wax paper or saran wrap) and pound until 1/4 inch thick. Season with salt and freshly ground pepper and dredge in flour, shaking off the excess flour. In a large skillet, heat the olive oil, add the butter and saute the cutlets for 3 minutes per side, until nicely browned. Remove cutlets to drain on paper towels and keep them warm. Add white wine to deglaze the pan. Then add lemon juice. Then add chicken broth and bring to a boil. Add some flour, 1/2 teaspoon at a time, if desired, to thicken the sauce. Add capers (you can add more capers if you like them - or leave them out if you don't). Spoon sauce over chicken cutlets arranged on a place. Garnish with chopped parsley and twists of sliced lemon on top.
Wash the mushrooms and remove or trim any long stems if you want a "dressier" dish. Otherwise it's fine to leave them on. Pat the mushrooms dry with a paper towel. Saute mushrooms in butter and olive oil at medium high heat until mushrooms are browned. Continue to cook at medium heat as the juices are released from the mushrooms. Simmer the mushrooms until the juices are reduced to almost dry. Add beef stock (and red wine if desired) and continue simmering until the stock has reduced to a sauce-like consistency.
Place okra in a sause pan and cover with water, and add lemon juice. Add salt and pepper to taste. Bring to boil. Simmer for 8-10 minutes. No longer! The taste is great! Not mushy, but not crisp at all. I used the frozen, cut okra. The lemon juice adds a wonderful kick to the taste.
Add rum, lemon juice, and sugar to a cocktail shaker filled with ice. Shake vigorously; strain into a chilled glass over ice cubes. Top with club soda, stirring gently; drop in a lemon twist.
Mix softened cream cheese, powdered sugar together, start with just one cup of powder sugar and add more if needed, add the juice of the crushed pineapple and about 1 tablespoon of the pineapple, mix well and set aside. Mix pudding as package directs in separate bowl and set aside. Take 2 lady fingers at a time and spread the middle of one with about 1/2 teaspoon or more of cream cheese mixture and top with second lady finger, continue this till all the lady fingers are used. In a loaf pan or square dish put 1/3 of the pudding. Top with 8 of the lady fingers. spoon more of the cream cheese mixture on top and sprinkle 1/2 the crushed pineapple. Spoon 1/3 pudding on top and repeat with the lady fingers, cream mixture and pineapple. Put remaining 1/3 pudding on and top with remaining lady fingers. My husband said this was wonderful but bananas would make it better so instead of just pineapple try adding some bananas when you put on the pineapple. Oh, refrigerate 1 hour before serving and any leftover. Really good. enjoy!
Steam/cook carrots 10-12 minutes or until tender; drain. In a large bowl, mix cooked drained carrots and onion; coarsley mash (or mash smooth if desired). Stir in 1-1/2 cups ONLY of the cheese, pimento, parsley, salt, sugar, eggs and milk; mash/stir until well-combined. Place mixture into greased/sprayed shallow 2 quart baking dish. In a small bowl, combine bread crumbs and melted butter; sprinkle over carrot mixture. Bake in preheated 325°F oven 30 minutes. Sprinkle remaining 1/2 cup of cheese over casserole and bake an additional 5 minutes or until knife inserted in center comes out clean.
Preheat Oven at 350 degrees. Finely chop onion. Drain the salmon;. Combine spinach, onion,and salmon. Add salt & pepper. Mix. Place in a 6 x 9-inch greased baking dish. Bake for 45 minutes.
Set oven to 400 degrees. Mix first 6 ingredients in a bowl. Fold in berries. Spray baking sheet with nonstick cooking spray and form 4 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes.
Slice the chicken into bite-sized pieces (I prefer strips like goujons rather than cubes). In a bowl, mix all the ingredients together and add the chicken. Leave to stand for at least one hour, stirring occasionally. Heat your grill and cook each piece for a couple of minutes, until cooked through.
Melt butter in large skillet. Add coconut and 1/2 cup pecans. Cook until golden, stirring frequently. Set aside and let cool slightly. Combine cream cheese and sweetened condensed milk. Beat with electric mixer at medium speed until smooth. Fold in whipped topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 caramel topping over each pie. Sprinkle 1/3 coconut mixture evenly over each pie. Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture. Cover and freeze pies for at least 8 hours. Let frozen pies stand at room temperature for 5 minutes before slicing. Garnish as desired.
Preheat Oven to 400°F and line baking sheet with foil. Put tomatoes on pan skin side down, drizzle with olive oil and sprinkle with salt. Cut tops off the garlic, drizzle with olive oil and wrap in foil. Roast tomatoes and garlic in oven for 50 - 60 minutes (till tomatoes are. brown on the bottom and the garlic is soft). Blend tomatoes, chipotle peppers and canned tomatoesin blender or with hand blender in pot. Squish in roasted garlic and blend. In pot add in stock and vinegar. Heat. Add in cream, season and serve.
Wash chicken and dry pieces with paper towel. Mix all other ingredients and pour over chicken. Place in covered container and marinate in refrigerator overnight. Deep fry.
In large bowl, combine all ingredients; stir until well mixed and sugar is dissolved. Ladle mixture into one 24 oz. (1-1/2 pints) glass jar; store, tightly covered, at least 8 hours and up to 1 week.
For Cake: Grease three 8 or 9-inch round cake pans and line with parchment paper. Stir together first 4 ingredients in a medium sized bowl. In your mixing bowl, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared pans. Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Buttermilk Glaze: Bring first 5 ingredients to a boil in a medium to large saucepan. Boil 4 minutes, stirring constantly until glaze is golden. Remove from heat, and stir in vanilla and cool slightly. Drizzle warm buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes. Remove from pans, inverting layers. Peel parchment; invert again, glaze side up. Cool completely on wire racks. Deluxe Cream Cheese Frosting: Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Frost with Deluxe Cream Cheese Frosting between layers and on top of sides of cake. Chill cake several hours before slicing. Store in the refrigerator.
Mix vinegar and olive oil; reduce mixture to 1/2 cup. Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade. Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute. Serve with grilled meat, poultry, or fish. Makes 4 servings sauce (and about 1/3 cup marinade).
Remove fibrous stalks from the broccoli and break up remaining flowerettes into small pieces. Place water and broccoli in pot and cover. Bring to boil and simmer until almost tender; about 5 minutes. Do not drain the broccoli. Add both cans of soup and stir gently so as not to break up the broccoli. Return the cover and simmer about 5 minutes to allow flavors to blend.
Preheat the oven to 350 F and line the bottom of a 10" spring form pan. In a small bowl, whisk together the flaxseed and hot water. Set aside. Whisk together flours, starch, guar gum, baking powder, baking soda, salt and spice. Set aside. In a large bowl, beat together flax mixture, brown sugar, oil, coconut milk and vanilla until the batter is smooth. Fold in the chopped apples and coconut. Spread in the prepared pan and lightly press sliced apple pieces in a decorative pattern on top. Sprinkle the top of the cake with raw sugar. Bake 55 - 60 minutes. Do not open the oven door before 45 minutes. Cool in the pan twenty minutes, then loosen the sides of the cake from the pan and remove the ring. Cool completely before slicing (although this is delicious gently reheated).
Bring a large pot of water to a boil. Heat 2 tablespoons olive oil & red pepper flakes(if using) in a large skillet. Saute onions until caramelized. Add bay leaf and the livers. Cook 5-7 minutes or until completely cooked through. Add white wine and simmer until half the wine evaporates. Heat remaining olive oil in a separate skillet. Saute mushrooms & season with salt and pepper. Cook until tender. Combine mushrooms & roasted garlic with the livers. Cook fettuccine according to the directions. Drain and toss with the sauce. Stir in parsley and sprinkle with cheeses.
Preheat oven to 400 degrees. Rub prime rib all over with olive oil, minced garlic, salt and white pepper. Place in baking dish and let cook for 1 and 1/2hrs, (One hour for a more rare prime rib). Stand and cover with foil for 15 to 20mins to allow juices to flow back into the meat. Carve into fairly thick slices to serve.
Place the meat in the bottom of your crockpot. On stovetop, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crockpot. If you are adding onions and/or mushrooms, add them also. Cook, on LOW, for 8 hours. *You can also use round steak and add peeled, white potato quarters.
Mix all dry ingredients together. Add dry ingredients to 1-1/2 cups milk and vanilla in microwave proof bowl or saucepan In microwave or on stovetop: Heat until the temperature you like your latte (do not boil). Froth with portable electric wisk / frother --- or by hand and pour into mug (I make mine every morning to drink in a travel mug on the way to work).
In a large mixing bowl, combine the ground beef, soy sauce, 5 tablespoons of the Sriracha, and the pepper. Do not overmix. Form the mixture into 8 patties, and set aside, on a parchment-lined baking sheet, covered, in the refrigerator. Preheat a charcoal or gas grill to medium-high heat. In a medium frying pan over medium-low heat, cook the bacon, turning as necessary. While the bacon is cooking, peel and quarter the onions. Cut each section into 1/4-inch slices. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20-25 minutes. Grill the burgers, turning once, 4-41/2 minutes on each side or until a meat thermometer registers 130-135 degrees for medium-rare. While the burgers are cooking, in a small bowl, combine the blue cheese dressing with the remaining 5 tablespoons Sriracha. Lightly toast the buns on the grill during the last minute of cooking time. To assemble, spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, Swiss cheese slice, bacon, caramelized onions, tomato slice, and a small handful of arugula between each hamburger bun.
Heat oven to 400 degrees. Line 12 muffin cups with paper baking cups. Mix the orange peel, oj, brown sugar, applesauce and egg in a large bowl. Stir in the Bisquick just until moist. Stir in almonds. Divide batter evenly among muffin cups. Make streusel topping by mixing all of the ingredients together in a medium bowl until crumbly. Sprinkle on top of the muffins. Bake 13-15 minutes until golden brown.
Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes. In a non-reactive large pot about 6-8 quarts, add bacon and beef fat. Cook over medium heat, stirring occasionally, until all fat has been rendered(given up it's fat) and remaining pieces of fat and bacon are brown but not burned. Remove browned fat and bacon pieces and set aside. Leave liquefied fat in pot. Saute` onions, carrots, celery and green peppers, about 4 minutes or until soft and fragrant. Add beef, raise heat to medium high and saute`meat about 3 minutes or until just beginning to take on color. Return browned pieces of fat and bacon to the pot. Stir in wine, A-1 sauce, salt, pepper, garlic, Worcestershire sauce, oregano, thyme and caraway seeds. Stir about 1 minute. Pour in 8 cups water and add crumbled crumbled beef bouillon cubes(or base) have dissolved completely. Add cabbage and roasted peppers; bring to a boil. Reduce heat and simmer several minutes, or until scum stops accumulating on top. Partially cover and continue to simmer 3 hours, stirring occasionally. Skim again, if needed. Taste for seasonings and if too thick, add more water (I used the 9 full cups at the end.
Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes. Add broth, cumin, and oregano; bring to a boil. Reduce heat and cover tightly. Simmer for 20 minutes. Remove from heat and stir in beans. Let stand until all liquid is reabsorbed, about 5 minutes. Stir in salsa and green onions.
Combine the first 5 ingredients in a bowl. Mix well. Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Transfer chicken to a dish. Add marinade and refrigerate for 30 minutes. Turn on broiler. Place breasts in a shallow baking dish. Brush with half the marinade. Broil for 4-5 minutes. Turn, brush with the remaining marinade, and broil for another 4-5 minutes or until browned. Serve with pan juices. Serve sprinkled with parsley and garnished with lemon slices.
In slow cooker, combine onion, mushrooms, raw chicken meat, flour, salt, pepper and bouillon powder; stir well to coat chicken with flour. In a bowl, combine water, evaporated milk and sherry; stir well. Pour over chicken mixture. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Stir in pasta; mix well to avoid the spaghetti pieces from sticking together; push under liquid. Sprinkle with cheese. Cook on High for 15 to 20 minutes, or until pasta is done.