HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pat shrimp dry and marinate in the lemon juice, garlic, salt and pepper for 10 minutes. Wrap half a strip of bacon around each shrimp and secure with a toothpick. Beat eggs and milk together, dip each shrimp in the batter, then roll in flour. Deep fry at 300F until brown. About 5-8 minutes.
For the crust-----------. Preheat oven to 350. Grease a 9-inch springform pan. Dust with flour. Melt unsweetened chocolate and butter in small saucepan over low heat. Cool. Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes. Beat in melted chocolate mixture, vanilla, and chopped chocolate. Add flour and baking powder. Mix until just blended--do not overbeat. Spread 1 cup brownie batter over bottom of pan. Bake until firm, about 17 minutes. Cool baked crust in freezer for about 15 minutes. Maintain oven temperature. For the filling---------. Blend cream cheese and sugar until smooth. Add eggs and sour cream. Add peanut butter and flour. Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling. (About 50 minutes) For topping---------. Blend sour cream and sugar. Spread on top of cheesecake to within 3/4 inch of edge. Bake cheesecake 3 more minutes.
Cut a pocket in each chicken breast half, cutting to, but not through, remaining side. Place a mango slice in each pocket, and secure with a wooden toothpick. Dip chicken in egg; dredge in coconut. Brown chicken in 1/2 cup butter in a large skillet. Remove chicken to an ungreased 11 x 7 x 1 1/2 inch baking dish. Bake uncovered at 350 degrees for 25 minutes or until chicken is done. Remove and discard toothpicks. Place chicken on a serving platter, set aside and keep warm. Cook shallot and garlic in 3 tbsp butter in a saucepan over medium-high heat, stirring constantly, until tender. Add 1 cup cubed mango, broth, wine, and curry powder. Bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Add coconut milk, salt, and pepper; cook 2 additional minutes. Pour mango mixture into an electric blender, or process with a handheld blender. Blend until smooth. Pour mixture into a serving bowl. Stir in the remaining 1 cup of mango cubes. Serve mango mixture spooned over the chicken.
Fillet and clean catfish (removing all dark meat); soak in buttermilk or milk for 1-2 hrs; drain well. Spinkle fish with salt, pepper, and herbs. Dredge in corn meal and flour mixture. Cook in a small skillet of 1/2 cup oil, being careful not to overcrowd fillets, probably cooking in two batches. Fry about 6-8 minutes, watching closely so as not to burn, turn once. Serve with a lemon wedge if desired.
Roast the chilies over a gas burner or in a dry griddle until the skins blister and darken. Do not let the flesh burn. Place chilies in a sealed zip lock bag to keep steam inside Let steam for 20 minutes. Meanwhile, peel and then dice mangoes into about 1/2 inch thich cubes and add to a bowl. Remove the roasted chilies from the bag and carefully peel off the skins. Cut off the steams and slit the chilies, scraping out the seeds. Chop the chilies, cilantro, white onions finely and add them to the bowl. Also add the lime juice and zest. Stir well and cover. let sit in fridge for at least an hour before serving. Brush Tuna steaks with light coat of olive oil and season with kosher salt and black ground pepper to taste. Grill tuna for about 3 minutes on each side. More if you like it more done in the middle. Serve the mango salsa either on top of grilled fish or on the side. It's also really good served with flour or corn tortillas.
Break noodles in pieces, cook according to directions, drain, set aside. Saute peppers and onions until soft, add noodles and combine with pepper snd onions. Meanwhile cut tilapia in chunks, bread and fry in deep fryer at 350 degrees. Cook until golden brown, drain. Add to noodle mixture, add chili sauce and combine.
Mix Marinade Mix, water, oil, vinegar and dill weed in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove salmon from marinade. Discard any remaining marinade. Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
Melt butter in frypan. Saute mushrooms, onion, garlic until onions are translucent. Add flour, heat until bubbly. Whisk in broth, wine & parsley. Simmer for 10 minutes or more. Add 1/2 & 1/2, heat through but don't boil. Add salt or pepper to taste. I don't add more salt because I use a salted chicken base for my broth.
Heat butter and oil. Fry steaks for 1-2 minutes on each side. Bring heat to High; Add brandy and ignite . If you have no brandy rye would do. Shake pan until flame is extinguished. Remove steak from pan to a heated plate. Add shallots and parsley, Worcestershire and cook slowly for 1 1/2 minutes. Add consomme to pan 1 teaspoon at a time; bring to a boil. Add salt and pepper. Use only 1/2 can of consomme. Return steak to pan. Taste to adjust salt and pepper. Meanwhile heat your serving plates in the microwave. Spoon sauce over steaks and serve immediately on heated plates.
Crumble ground beef and spread it out across the bottom of the slow cooker. Combine all remaining sloppy joe ingredients in a dish and pour over the meat. (Optionally: You can add all of the ingredients to the crock pot and stir them together later). Cook on high for 4 hours, or at least until meat is cooked through. Use a potato masher to crumble the beef and stir the sauce. This can be left on the 'Warm' setting until you are ready to eat. Serve on hamburger buns.
Place all the ingredients in a blender with some crushed ice and blend until smooth. Pour into a hurricane or daiquiri glass and garnish.
Preheat your oven to 350°F. Coat a 9 x 5 loaf pan, with nonstick cooking spray. Sift flour, baking powder, salt, cardamom, nutmeg and cinnamon into a bowl and set aside until needed. In a large bowl, beat the butter and sugar using an electric mixer on medium speed until it becomes light and fluffy, (3 - 4 min). Lower mixer speed to low and add the eggs one at a time and blend for 1 minute each. Now add the grated zest, lemon juice and buttermilk, mixing well. Lastly, you will add the flour mixture and blend until just combined. ( do not overmix). Spoon the batter into the pan and smooth out the surface and bake in the center of the oven for 30 - 40 minutes (until a toothpick comes out almost clean, with a few moist crumbs attached). Cool the cake in its pan on a wire rack for 10 minutes while you make the glaze. For the glaze stir together all the ingredients until well blended. ( Make the glaze to your preference). Remove cake from pan and spread the glaze on top and enjoy. Make the glaze to your preference, either thick or thin.
To dry broccoli: Soak the head for 30 minutes in a solution of 1 part salt to 4 parts water first which will force any worms in the vegetable to float to the surface. Trim the broccoli head, remove any yellow bud clusters, and cut the florets from the stems. If desired, peel the tough outer skin from the stems with a vegetable peeler and cut the stems crosswise into 1/2-inch pieces. Water-boil blanch the broccoli stems for 2 to 3 minutes or steam-blanch for 3-5 minutes. Dry the florets and stems separately. Broccoli leaves can also be dried, then pulverized and used as a flavoring agent, much like celery powder. Dry for 8 to 10 hours in dehydrator. In a soup kettle, combine the first 9 ingredients with the chicken stock and the water. Let sit for at least 1 hour to rehydrate. Bring the mixture to a boil, reduce the heat to low, and simmer the soup, adding a little more water if necessary, for 30 minutes until the vegetables are tender. (If desired, let the soup cool and puree half of it to achieve a smoother consistency. Add the puree back to the kettle). In a small bowl, stir together the milk, heavy cream, and flour until smooth. Stir in the sherry. Whisk the mixture into the hot soup base, and over low heat simmer the soup, stirring often, for 5 to 10 minutes until thick. Add additional milk if needed. Season the soup with salt and pepper, and serve.
Melt butter in Dutch oven over medium heat; add garlic and onion, and cook, stirring constantly, until tender. Add broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in half and half, and cook over medium heat until thoroughly heated.
Meatloaf: Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the loaf pan. In a small saute pan, melt butter. Add chopped onions and cook until soften, about 5 minutes. In a mixing bowl, combine ground beef, egg, breadcrumbs, milk and 3 tablespoons of the Heinz 57 sauce. Add cooked onions and season the mixture with salt and pepper. Shape mixture into a loaf and press into pan. Brush remaining 3 tablespoons Heinz 57 sauce on top of loaf. Bake uncovered for about 1 hour or until juices are clear. Sauce: Whisk cornstarch in water until blended. In a small saucepan over low heat, combine cornstarch mix, Heinz 57, Heinz Kicker Ketchup, A1 sauce, regular ketchup, apple juice and brown sugar. Heat until bubbly. Sauce will be thick. Pour sauce over meatloaf to serve.
Cake: Preheat oven to 350 degrees. Grease and flour 13 x 9 pan. I use Bakers Joy Spray. In a large bowl combine cake mix, milk, eggs and molasses (and fruit or nuts if using). Beat on low for 2 minutes. Beat on high for 4 minutes. Pour into prepared pan. Bake for 35-40 minutes or until center of cake springs back when lightly pressed. Cool in pan. Frost when completely cool. Frosting: In a medium bowl stir molasses into frosting until completely mixed. Spread on cake.
Preheat oven to 400 degrees F. Grease standard size muffin pan cups. In a small bowl,whisk together margarine,milk,grated lemon peel,vanilla and eggs. In a large bowl stir together flour,sugar,baking powder and salt until blended. Make a well in center of dry ingredients and add wet ingredients,stirring just until combined;Fold in berries. Divide batter equally among prepared muffin pan cups. Bake 20 minutes until golden colour or until toothpick inserted in center comes out clean. Let sit 10 minutes before removing from pan;Cool on rack.
cook onion with nonfat cooking spray. add mushrooms and carrots and cook for 8-10 minute. add broth, rice, garlic, and seasonings,and 2 cups of water. cover and heat to boiling over high heat. reduce to medium, cook partially covered for 5 min or until rice is tender.
In a large non-reactive skillet, saute beef, onion and garlic over medium high heat about 5 minutes, stirring frequently until beef is browned and crumbly. Drain off excess fat and stir in remaining ingredients. Bring to a boil and reduce heat to low. Cover and simmer 30-35 minutes or until rice is tender.
Mix all ingredients except water in a bowl. Slowly add water until the dough forms a ball. You may not need all of the water! Roll out on a clean surface to about 1/3 inch thickness. Cut out shapes using the smallest cookie cutters you have. Continue to re-roll scraps until all dough is used. Place crackers on baking sheets lined with waxed paper. Bake at 350 degrees for about 15 minutes, until crackers are set and golden.
In medium bowl, mash 1 AVACADO; stir in sour cream, 3 TBSP of the lemon juice, onion, water, salt and hot pepper sauce. Chill to blend flavors. In large salad bowl, sprinkle remaining 2 AVACADOS with remaining 1 TBSP lemon juice. Top with salad greens, tomato, cheese and olives; chill. Just before serving, toss with avocado dressing and tortilla chips.
Cream together butter, sugar, & egg yolks until creamy. Sift dry ingredients together (flour, baking soda, salt, cinnamon & nutmeg). Alternately add the dry mixture to the creamed butter mixture as well as the milk & mashed bananas. Beat the egg whites until a stiff peak forms and fold in with a wooden spoon, (make sure you only use a wooden spoon to do this - this is KEY), next - fold in the chopped nuts also stir in with the wooden spoon. Bake in a loaf pan that you have sprayed with olive oil or non-stick spray and dusted lightly with flour at 350° for approximately 45 minutes - insert a toothpick in the center of the loaf to ensure it is not runny, if it is - allow to bake an additional 5-10 minutes. Cool on a wire rack and serve with cream cheese or your favorite margarine. Note: I love to wait a day and then toast a piece in my toaster oven - it is SO good when it gets re-heated and toasty with butter on it and a cup of coffee - YUM!
Mix the pork, salt, spices and bread crumbs well. Form 4 cylinder-shaped rolls. For each roll, place 2 slices of bacon parallel on the counter. Roll the bacon slices around the meat roll, then fold a third slice of bacon lengthwise around the meat roll to cover the ends. Fasten this slice with 2 toothpicks, 1 at each end. Place the bacon rolls on a cookie sheet. Bake in a preheated oven at 350 degrees F. for 1/2 hour. Remove toothpicks and serve. - - - - - - - - - - - - - - - - - - NOTES : Slavinken are traditionally served with boiled potatoes and vegetables such as cauliflower, peas, spinach or endive and, of course, a Dutch-style salad. MasterCook Formatted by Carol H.
Cook first 4 ingredients together with onion until tender. Remove from broth let cool then debone and skin chicken and ham hocks shred the meat. Strain broth into another pan making sure the cumin seeds are all removed. Add meat and hominy to broth and simmer about 20 minutes. Serve with tortilla strips and sour cream and cheese on top.
1. Slice potatoes into wedges and throw them into a large ziploc with the other ingredients and shake well. 2. Spread them out into a single layer on a baking sheet and bake at 400 for 20 minutes. 3. Turn potatoes and bake 15 more minutes. Enjoy!
Cut a wedge from zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini. Scrape pulp from each wedge. Scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe). Chop and reserve the pulp. In a large wok or pan, Cook the chopped onion and garlic for 3-4 minutes in the olive oil. Add minced chicken and cook a further 3 or 4 minutes. Add zucchini pulp, tomato paste, kecap manis, sugar and stock. Season with pepper. cook uncovered for a few minutes to dry mixture a little. Remove from heat and stir through rice, mint and parsley. Place zucchini boats side by side in a baking dish. Fill with vegetable mixture. Sprinkle on grated cheese. Top with lids. Cover dish with foil. Bake in 180C oven for 25 or so minutes.
Preheat oven to 400 degrees. Spray 9x12 casserole dish with non-stick cooking spray. Prepare stuffing as directed. Let sit. Cut chicken into bite-sized pieces. Combine soup, veggies and chicken into 9x13 casserole dish. Stir until everything is mixed thoroughly. Add stuffing on top of casserole. Bake for 30 minutes, or until chicken is thoroughly cooked.
In large stockpot, cook potatoes in enough salted water to cover until tender. Drain and return to stockpot. Add butter, garlic, and sourcream; beat with an electric mixer until smooth. Add a little milk, if needed. Stir in cheese, bacon, salt, and pepper. Serve immediately. Enjoy!
1. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours. 2. Preheat the oven to 350°. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. Let rest for 15 minutes before slicing.
Prepare rice according to package instructions and keep warm. Should give you about 4 cups prepared. Mix 2 tablespoons cornstarch with 2 tablespoons soy sauce and ginger and coat pork. Drain pineapple keeping a 1/2 cup of the juice and set pineapple aside. Combine the 1/2 cup of pineapple juice with 1 tablespoon cornstarch and 1/4 cup soy sauce and set aside. Heat oil and stir fry pork for 2 minutes. Add peas and pepper and stir fry another 2 minutes. Add sauce mixture and pineapple and cook on medium heat until it boils and thickens. Serve over rice.
Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches). In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside. Beat eggs and buttermilk together and set aside. Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water. Add in cocoa powder and espresso; stir until thoroughly combined. Add the egg mixture to the chocolate mixture. Stir in the remaining 1 cup sugar, vanilla, and almond extract. Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved. Pour the batter into the prepared Mini-Bundt pans. Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling. Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked). Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper or Season All. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips.
Dissolve the molasses or treacle in 2/3 cup warm water in a sml bowl. (Around 100F is ideal) Grant calls it "blood heat" & notes the easiest way to obtain this temp (w/o a thermometer) is: Bring 1 cup of water to a boil, add 3 cups of cold water. Stir in the yeast & set aside for 8-10 minutes (or until the yeast begins to froth). Put the flour into a lrg bowl & mix in the salt. Lightly grease a lrg non-stick loaf pan w/oil. Make a well in the flour, pour in the yeast mixture & let it sit for a minute. Pour in about 1 1/4 cups warm water (see above), then form your hand into a rigid claw & stir the liquid into the flour slowly but steadily in a spiral motion (starting in the middle & working outwards to the rim of the bowl). The dough should be soft & too wet to knead (add water as necessary). Let the dough rest in bowl in a warm place for about 15 minutes. Transfer the dough to the greased loaf pan, cover loosely w/a damp towel & set in a warm place to rise for about 20 minutes. ("The bread should be what we call 'proud,'" says Tim Allen, "just beginning to peer over the top of the pan.") Meanwhile, preheat the oven to 450°F. Bake the bread for 20 minutes, then lower the oven temp to 400F & bake for 35-45 minutes more. If you like a crisp crust, remove the bread from the pan about 10 minutes before it is done, then return it to the oven (placing it upside down directly on the oven rack to finish cooking).
Pre heat oven 350. In a saute pan, melt butter and olive oil. Add onions and saute on medium heat until translucent and tender. In a small pot, scald milk with bay leaf and peppercorns on low heat. In a small pan, heat flour on medium heat for approximately 15 mins, whisk frequently until flour texture is soft and silky (this step, cuts the flour after taste). Once the onions are clear and tender, add the flour to the mix and whisk flour for approximately one minute. Remove pan from heat, strain milk and add to onions and whisk. Return to heat, whisk constantly until sauce thickens, approximately 10 to 15 minutes. Add salt, parmesan and nutmeg (bechamel sauce can be made a day in advance). Remove from heat, and add spinach. Add the spinach bechamel mix to an 8X8 oven proof dish. Bake for 25 to 30 minutes.
Potatoes -- I prefer to cut them in lengthwise, either in quarters or thirds depending on the size. I keep the skin on as it is very thin. If you use red potatoes, I usually cut them in quarters. Dressing -- In a large bowl, mix the olive oil, salt, pepper, garlic and rosemary. Add in the potatoes, tomatoes and olives and toss well. Bake -- Add the vegetables to a baking pan coated with parchment paper (which I prefer) or you can use foil. Make sure to spread them out so it is not over crowded. Bake for approximately 25-30 minutes in a 425 degree oven on the middle shelf. You want to bake them until the potatoes are tender and the tomatoes begin to pop. Cooking time will vary depending on the size of the potatoes and tomatoes. Serve -- Make sure to pour all the vegetables and juice into a serving bowl or platter. The juice from the tomatoes and olive oil is great. Garnish with parsley. ENJOY!
Take a round sesame seed pita bread and cut in half. Spread inside of each half some cream cheese. On top of each bread half spread a little butter, apricot jam and sprinkle with a small dash of cinnamon. Bake in a 350 degree oven until crispy.
Mix all ingredients together except grated cheese. Stir in grated cheese. Form into a ball. Sprinkle with dill weed. Refrigerate for an hour or so before serving.
Preheat oven to 350&deg;F Line a 9-inch spring form cake pan with a circle of parchment paper. Add whipping cream into a saucepan and gently heat, when the cream is fairly hot add butter and chocolate chips and gently whisk until the chocolate is melted. Remove from heat and add rum or vanilla. Cool to room temperature. In a large bowl add eggs, sugar and sea salt and beat with an electric mixer until the eggs become fluffy. Slowly add the cream mixture and beat until combined. Pour the batter into the cake pan and place it on a baking pan. Bake for one hour. The cake may look a bit soft in the middle this is fine. Place the cake on a wire rack and cool to room temperature, then cover and chill for 4 hours or overnight. Loosen the sides before releasing the clasp, remove the ring and place on a cake plate. Dust with cacao and garnish with berries.
Preheat oven to 400°; place unpeeled squash flesh side down in baking pan; pour water over squash; bake 30 minutes, turn over and bake another 30 minutes or until squash is tender and lightly carmelized. Scrape flesh off skin and puree in a food processor until smooth; add orange zest, orange juice, butter, salt and pepper; process to combine and serve warm.
Heat oven to 350°F. Spray two 9 x 5-inch loaf pans with no-stick cooking spray. Combine flour, sugar, salt, baking soda, baking powder, cinnamon and ginger in large bowl. Combine oil, eggs and vanilla in medium bowl. Add to flour mixture and stir just until moistened. Fold in mango, raisins, nuts and coconut. Divide evenly between prepared pans. Bake for 45 to 50 minutes or until wooden toothpick inserted into center of each loaf comes out clean and loaves are golden. Cool in pans 10 minutes. Remove from pans. Cool completely on cooling rack.
Preheat oven to 350°F. Place a large skillet over medium-high heat and add sausages and onions. Saute until golden brown. Meanwhile, whisk eggs together with milk and season with salt and pepper. Add cheese, bread cubes, sausage and onion mixture and tarragon. Pour into a sprayed 9" x 9" baking dish and bake for 35 minutes or until set.
Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving.