HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blanch the peppers in boiling water for 1 minute (if you want this sauce milder remove seeds& membrane before blanching the peppers) Put the peppers in your food processor or blender. Boil the onion, garlic& sweet potato until fork tender (just cover them with water& bring to a boil, simmer until tender) Toss the onion, garlic& sweet potato into the processor together with all the other ingredients Pulse to start and then puree, cool. Place in a jar with a lid, refrigerate.
Preheat oven to 350°F Lightly coat a 9x5x3 inch loaf pan with cooking spray; set aside. After shredding zucchini, be sure to drain excess liquid. I do this in my hand or in a strainer. Combine 1 tablespoon of the sugar and 1/4 tsp of the cinnamon; set aside. Combine flour, oats, baking powder, salt, baking soda, and cinnamon and nutmeg; set aside. In a large mixing bowl beat eggs with electic mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter and vanilla. Greadually add the flour mixture. Beating on low speed just until combined, stir in zucchini, and nuts. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture. Bake for 1 hour 20 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing.
Mix cake according to package directions. Bake in 9x13 pan for 20 minutes at 350. Cream cream cheese with fork; add 1/2 cup milk. Mix pudding according to package directions, except use 1 1/2 cups milk (instead of 2 cups). Combine cheese and pudding mixtures; spread over cooled cake. Cool until set. Spread pineapple over pudding. Spread Cool Whip over top; sprinkle with chopped pecans.
Mix shortening, sugar and egg together. Blend 1/3 cup water, vinegar and mashed banana and add to mixture. Mix in 1/2 cup nuts if desired. Sift together salt, milk, baking soda, baking powder and flour. Add to wet mixture. Bake at 350F for 1 hour. Always made with extra love at Nana's house.
in large bowl stir together all marinade ingredients and cut -up chicken wings. marinade at leat 1 hour. heat oven to 425*F. place chicken wings and marinade on jelly roll pan. bake, stirring occasionally for 50 to 60 minutes or until browned and fork tender. in 2 qt saucepan combine all sauce ingredients. cook over med-high heat, stirring occasionally until slightly thickened and heated through.
In 10-inch skillet, cook beef and onion over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in hot water, milk, uncooked pasta, sauce mix and barbecue sauce. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 13-15 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands). Sprinkle with cheese and bacon. Sprinkle with additional chopped onion if desired. Test Kitchen Tip: No time to cook bacon use 3 tablespoons betty crocker baco's bacon flavor bits or chips instead of real bacon.
Measure and mix all ingredients. Enjoy! (The same as many foods, the more time this has to sit the better it takes. So, if time allows make a day or a couple hours ahead of time).
Preheat the oven to 350 degrees F. Place chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. Repeat with the remaining breasts. Wash hands well. Season each pocket with salt and pepper. Place a slice of ham in each pocket. Cut the Fresh Goat Cheese Log in quarters. Wrap each cheese slice with ham. Place each wrapped quarter into each pocket that was made in the chicken breasts. Wrap each stuffed chicken breast and place in refrigerator to chill for 30 minutes. Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and Panko or bread crumbs in the third one. Beat the eggs and water together. Dredge each of the stuffed Chicken Breasts first in flour, then egg wash and then in the Panko or bread crumbs. In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake in the oven until the chicken is cooked through, 7 to 10 minutes. Split each chicken breast in half and serve.
Drain tomatoes, reserving the liquid. Chop tomatoes. Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper. Cut meat into serving pieces. Coat steaks with the seasoned flour and pound until slightly flattened. Heat the oil in a large frying pan over medium heat; add steaks and cook until browned on both sides, 10 to 12 minutes in all. Add the garlic, onions, peppers, tomatoes with their liquid, and the broth. Bring to a boil. Cover and reduce heat, simmer until steaks are tender (about 3 1/2 hours).
Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours. Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Mix cornstarch and water until smooth. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted. Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1/2 cup); taste test and season with extra salt and pepper to suit your tastes. Serve with crusty warmed bread.
Cake: Preheat the oven to 375 degrees F. Grease a 12 x 8 pan. Beat the butter, eggs and sugar together until sugar is dissolved.Add the flour. Spread half of the batter into the pan. Add cocoa and milk to remaining batter, mix well and spread over the top. Bake for 30-40 minutes until done. Let cool for approximately one hour. For Filling: Drain the cherries, saving 1 cup plus 2 tablespoons of the juice. Heat the juice, sugar and cornstarch slowly, stirring constantly. Add the cherries. When the mix has thickened, set aside to cool. For Cream: Cook the pudding according to the package directions with the milk and sugar Let cool to room temperature. Beat the butter until creamy and add the pudding spoon by spoon while beating Let rest a few minutes. Assembly: Spread the cherry mix on top of the cake and cover with the cream. Drizzle melted chocolate over the top.
In a food processor, mix sweet potatoes with coriander, lime juice, salt and pepper. Blend in one egg white at a time. Pour in cream and blend until well combined. Divide mixture equally among 6 well buttered 1/2 cup ramekins or custard cups. Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes. Cover with foil, using the tip of a knife make a few small vents. Bake in 350 degree oven for about 40 minutes or until tester inserted in centre of a timbale comes out clean. Let stand for 2 or 3 minutes, run knife around edge of each timbale and turn out onto warmed plates. If desired, garnish each timbale with a dollop of sour cream and a spring of coriander. Serve as a side dish or as part of a vegetarian meal.
Preheat oven to 375 degrees Fahrenheit. In a medium sized sauce pan, melt the butter over medium heat. Add the onion powder, nutmeg and salt. Add the soup, spinach and bread crumbs and eggs and mix well. Pour mixture in to a 9x5 loaf pan that has been sprayed with cooking spray. Bake for 1 hour or until knife inserted in to the center comes out clean. Allow to cool for 10 minutes in pan, then invert onto a serving platter and cut into 1 inch slices. FYI this is a perfect make ahead dish. Just reheat as needed.
In a cocktail shaker, combine rum, juices and simple syrup; shake well. Strain into 2 ice-filled old-fashion glasses. Garnish each with a twisted zest strip.
Dip the matzah in a little water. Next, spread the chocolate frosting on each piece of matzah. Stack the matzah on top of each other. Make the matzah stack look like a cake by frosting the top, sides, and edges. Top with strawberries and whipped cream. Enjoy your passover cake!
Preheat oven to 375 degrees. Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahluha, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.
You may try & toast bread if preferred but I always had it with a bun untoasted & warmed in the microwave. Place slice of swiss cheese on bread, then desired number of funyuns (make sure enough to cover cheese)then top with 2nd slice of cheese. You can either microwave sandwich until cheese melts or place in oven/toaster oven until cheese melts. Slice & Enjoy!
Blend garlic, tomatoes, cumin, chopped onion, chicken bullion, tomato sauce, and water until its all into liquid form. Make sure there are no chunks of any thing. Set aside. Stuff chilies with cheese and hold together with toothpicks. One tooth pick per chile is fine. Set aside. Batter: With a high speed mixer beat egg whites to stiff foamy peaks are formed and in a separate bowl combine the egg yolks with one tablespoon flour and salt and mix well. Then bled the yolks into egg whites and beat until you have a thick paste and it's well incorporated. Dust chiles in the flour and dip quickly into batter and when completely covered lay in hot oil. Baste tops with hot oil and fry on each side until golden brown. Place the chiles in a deep wide sauce pan/pot. Once all chiles have been fried and arranged in the pot add the onion wedges and sprinkle extra cheese on top Mozzarella or queso fresco. Finally pour the sauce over the chiles and cover till it boils. When the chiles and sauce start to boil reduce the heat and simmer for an extra 10-15 minutes. (Note: There are many ways to peel chiles, you can blister them on griddle (comal), or in the oven. When both sides are fairly evenly blistered/charred, remove them and place in a sealed plastic bag to steam and peel after about ten minutes. You can also deep the fry in hot oil for about 1 min remove, let cool and peel.
Preheat oven to 325°F. Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound. Roast will be very rare-- don't overcook it! Let cool slightly, then thinly slice. Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce. Simmer for 20 minutes, scraping up the browned bits. Taste for salt and add some if you wish. Add the sliced beef; cover and marinate in da gravy overnight. Reheat the next day and serve in crusty Italian sandwich rolls.
Cream salad dressing and cream cheese. Slowly mix in the Rotel. Chill for an hour before serving.
Chop apples 15 seconds/speed 4. Add lemon juice and spices to TM bowl. Cook 8 minutes/90 degrees/speed 2. Scrape down,. Add the banana, maple syrup, and oil. Puree the mixture 15 seconds/speed 6. Scrape down. Add flours and mix 30 seconds/speed 4. Scrape down. Add the baking powder, baking soda and salt. Mix 20 seconds/speed 4. Pour batter into greased loaf pan - mine is 9x5 inches. Bake at 375 F or 190 C for approximately 1 hour. Insert a skewer into the center of the loaf to check for doneness.
In a small bowl, mix together chile powder, paprika, salt, black pepper and cayenne. In a medium bowl, toss shrimp with 1 tsp spice mixture until coated. Heat 2 tsp oil in a large saute pan or wok on medium-high. Add shallots and cook, stirring frequently, for 3 minutes, until softened. Add shrimp and cook, stirring frequently, for 3 more minutes, until just turning pink. Transfer shallot-shrimp mixture to a bowl and return pan to heat. Heat remaining 1 tsp oil in pan. Add sausage and cook, breaking up meat with a wooden spoon, for about 3 minutes, until browned. Stir remaining spice mixture and collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for 2 more minutes. Add shallot-shrimp mixture back to pan, stir and cook for 1 more minute, until heated through. Serve immediately.
BRING 1/4 cup of the dressing and carrots to boil in medium saucepan. Reduce heat to low; cover and simmer 4 minute. STIR in broccoli; cover and continue to simmer 4 minute or until crisp-tender. TOSS remaining ingredients with hot vegetables in saucepan.
Melt butter in a medium saucepan and lightly saute onion. Add flour, bouillon cubes and seasonings, stirring until smooth. Remove from heat. Gradually whisk in milk. Bring to a boil over medium heat. Boil and stir 1 minute. Meanwhile, cook broccoli according to package directions. Add broccoli and simmer an additional 10 minutes. At this point, you could put in a crock set on low until ready to serve. NOTE: When I make this in the crock pot, I triple the cream soup base and add 2 packages of the broccoli florets.
Heat cream in a small pot with fresh mint. Simmer, stirring occasionally so a skin doesn't form, until the mint leaves are wilted and the cream smells strongly of mint (10-20 minutes or so, or longer to taste). Meanwhile, cream together the eggs and sugar in a mixing bowl. Try not to incorporate a bunch of air into the mixture. I like to use a fork to do this. Strain the cream to remove the mint leaves. Let it cool somewhat. SLOWLY pour the strained cream into the eggs and sugar, mixing as you do so (if you go too fast you'll end up cooking the egg). Pour the mixture into 6 ramekins. Place in a baking dish and fill the baking dish with water up to the level of the cream in the ramekins. DON'T splash water into the ramekins. The water bath helps keep the cream from overheating as it cooks, but if you get water in the cream it will not set properly. Bake at 350 for about 30 minutes. How long will depend on the shape of your ramekins. The cream is done when it is set but still jiggly in the center. Remove ramekins from the water bath and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge for at least a couple hours. When ready to eat, top with a teaspoon or two of sugar and caramelize with a torch. Try to melt the sugar without burning it. Don't make your layer too thick or it will burn. You can also caramelize the sugar by placing the ramekins under the broiler, but I've never had success this way, I always end up with burned patches.
Put the juice of 1 lemon in a blender, not a food processor,. Then peel and cut up the onion into chunks and place in blender a little at a time and liquefy. Then pour in the beer and mix for a minute or so. Then in a large bowl pour in 32oz of BBQ sauce followed by soy sauce, Worcestershire sauce and brown sugar. Pour ingredients from blender and stir. Place into a couple of quart jars and store in ice box.Trust me this stuff will not last very long before it's GONE -- This is a simple recipe for BBQ sauce with incredible taste .
Preheat oven to 350°F. For the Dough: Heat the milk to lukewarm. In a separate bowl, crumble yeast. Add 2 tsp sugar, 2 tbsp milk; set aside. In a large mixing bowl, place the 4 cups flour. To the lukewarm milk, add 3 Tbsp sugar, 1 tsp salt, the melted butter, lightly beaten eggs, (and optional food colouring). Add yeast mixture to remaining milk. Beat all with with rotary beater until thoroughly blended. Pour mixture over flour and work in, with a wooden spoon, until all flour has mixed well with milk mixture. Now, knead with hands for about 5 minutes or until dough will not stick too your hands. Cover with clean tea towel and place in warm spot. Allow dough to rise until double in size. Punch down and knead again for 2 minutes. Let rise again. Roll out dough and fill with your favourite filling. Cheese Filling: Cream cheese well, with fork. Add cornstarch and egg yolks and mix well. Add sour cream, 1 or 2 tbsp at a time. Work quickly and mix thoroughly. Add 4 tbsp sugar and flavouring. Spread over the dough, and bake in a moderate oven (350°F) until done. After 45 minutes, check for doneness.
Preheat oven to 400 degrees. If using pastry, fit into a 9 inch tart or pie pan.Brush with egg white and bake 5 minutes;let cool. If using tortilla, grease a 9 inch pie plate, add tortilla and brush lightly with oil. Bake until top is very lightly browned, about 5 minutes. Heat oil in large skillet over medium-high heat. Pat meat with mixture of paprika and chili powder. Add meat, onion and garlic to skillet and brown well. Reduce heat, cover partially and braise (do not add liquid) until tender, about 1 to 1 1/2 hours. If meat begings to stick, cover pan completely. If liquid has accumulated when meat is tender, remove lid and cook until moisture has evaporated. Let meat cool, then shred coarsely, using fingers or forks. Preheat oven to 350 degrees. Combine meat, cooked onion and garlic, cheese, 1 cup sour cream, green onion,chilies,eggs, salt and pepper in large bowl and mix well. Turn into prepared pastry, spreading evenly. Bake 55 to 60 minutes, or until filling is set and crust is nicely browned. Cool slightly, then spread top with sour cream and decorate with avocado slices. Serve with salsa, if desired.
In a large mixing bowl, combine the hot milk, oil, sweetener, and salt. Set the mixture aside to cool. Place the warm water in a small bowl, and dissolve the yeast and 1/2 teaspoon of sugar. When the yeast is bubbly and the milk mixture has cooled to lukewarm, combine the two and add the beaten eggs. Then add the oats and bran flakes, and mix the ingredients well. Add all the whole-grain flour and as much of the white flour as needed to make the dough easy to handle (it should be slightly moist but not sticky). Turn the dough out on a floured board, and knead it for 6 to 8 minutes, adding more white flour if necessary. Place the dough in a greased bowl, turning the dough to coat it with the grease. Cover the bowl with a damp towel or some plastic wrap, and set the dough in a warm draft-free place to rise until it has doubled in bulk, about 1-1/2 hours. Punch down the dough, and divide it into three equal parts. Knead into each part the desired flavorings, and form the pans into loaves. Place the loaves in greased bread pans (9 X 5 X 3 inches), cover the pans, and set the loaves in a warm place to rise until they have doubled in bulk, about 1-1/2 to 2 hours. Brush the tops of the loaves with melted butter or margarine, and sprinkle them with cinnamon or nutmeg, if desired. Preheat the oven to 350 degrees. Put the loaves in the oven and turn the oven down to 325 degrees. Bake the bread for 35-40 minutes or until the loaves sound hollow when tapped on the bottom.
Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside. Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375°F Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry. Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 and repeat with the remaining pickles and batter. Serve immediately with the prepared dipping sauce.
Heat oil over medium heat Add onions and bell peppers and cook until softened. Stir in the water and bring it to a boil. Stir in the rice and return to boil. Cover and simmer for 20 minutes or until rice is tender. Stir in the corn beans and BBQ sauce and heat through. Enjoy!
Coat an 8" inch loaf pan with nonstick cooking spray and set aside. Mash bananas and set aside. In a medium bowl combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a large bowl coming egg whites, banana, sugar, and oil. Once mixed well, add flour mixture all at one time to banana mixture. Stir until moistened. The batter should be lumpy. Spoon mixture into pan. Bake at 350 degrees for 45 to 50 minutes. Test doneness by inserting a wooden toothpick near the center of the bread. Cool in pan for 10 minutes. Remove from pan and cool completely on the wire rack.
In a large stockpot over high temperature, heat the olive oil until very hot. Add the onion, shallots, and garlic and saute until they begin to give off their aroma, 2-3 minutes. Add the carrots, celery and lentils and mix to coat the lentils with olive oil. Add the stock and optional ham hock and simmer until the lentils are tender, about 20 minutes. Add the pureed red and jalapeno peppers to the soup. Add the curry, cumin, and cayenne. Season with salt and pepper. If you have added the ham hock, remove it and discard or pull the meat from the bone, chop and addit it to the soup. Bring the soup just to a boil and serve immediately.
Brown sausage and onions in a medium skillet. In a large bowl, combine the cornmeal and all other dry ingredients and mix well. In a small bowl, beat the eggs, buttermilk and oil together, then add the wet mixture to the dry ingredients. To this mixture, in the large bowl, add the cooked sausage and onions and stir well. Then, add the remaining ingredients and mix well. Pour this into a 13 X 9 inch, lightly greased, baking dish and bake at 350°F degrees for 50-55 minutes. If you would like, sprinkle a little more cheese on top for garnish before serving.
Mix all the ingredients together in a large bowl. Cover and refrigerate for at least 4 hours. Place the chicken strips on skewers and pour the rest of the marinade over. Cook on a grill over low heat until the chicken is golden brown all over (I just put mine under the broiler. They really do need an open flame.). Serve with mango salsa on the side.
In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm. Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one. Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill. Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes. Remove from oven, open packets and slide the contents on to warmed plates along with the juices. Serve hot, with new potatoes and a crisp green salad.