HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat deep fryer to 365 F. Whisk together flour, cornstarch, baking powder and salt and pepper. Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough. Dredge halibut in cornstarch then dip in batter. Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil. Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.
Preheat oven to 350. Prepare a 9x5 loaf pan by greasing and flouring, or lining with baking paper. Sprinkle the chopped plums with 1 tablespoon of flour. Mix until each piece is thoroughly coated. Set aside. In a small bowl sift together the flour, salt and baking soda. Set aside. In a large bowl, beat together the margarine, sugar, and vanilla until light and fluffy. Add the eggs one at a time. Beat until thoroughly incorporated. Add the flour to the egg mixture in small portions, alternating with spoons of yogurt. Fold in the plums and spoon the mixture into the prepared pan. Sprinkle the brown sugar over all and bake for 50 to 60 minutes.
Mix the salt, pepper and thyme. Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides. Refrigerate uncovered overnight or for at least 8 hours. Oven to 400 degrees F. Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken. Brush the chicken with some of the melted butter. Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan). The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F. Let the chicken rest for at least 10 minutes before carving.
In a bowl, combine the first six ingredients; mix well. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade. Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until juices run clear, basting with the reserved marinade and turning occasionally. Yield: 6 servings.
Combine chopped raisins, sultanas, currants and mixed peel in a colander or large sieve. Wash thoroughly under cold running water and drain well. Repeat process until the water draining off the fruits is completely clean- this ensures a crystal clear jelly. Place combined washed fruit, sugar and water in a saucepan and stir over a low heat until the sugar is dissolved. Increase heat to medium and simmer, uncovered, for 10 minutes. Place a sieve over a mixing bowl and empty contents of the saucepan into the sieve. Reserve the liquid and place the fruit into another, large, mixing bowl. Now, line the sieve with 2 layers of muslin or any clean, thin material which will allow liquid to drain through- we use a clean, unused'Chux' towel. Place the sieve over the bowl with the fruit in it and pour the reserved liquid through the sieve into the bowl. Add the finely chopped glace cherries and apricots to the fruit mixture. Pour the extra water into a small saucepan. Sprinkle over gelatine, stir and allow to stand for 5 minutes. Place the saucepan over a low heat and stir constantly until the gelatine is dissolved. Add gelatine mixture to fruit mixture. Add almonds, sherry, brandy and lemon juice to fruit mixture and mix well. Now, take 1/3 cup liquid from the fruit mixture and pour HALF of it over the base of a metal pudding basin, reserving the other half. Refrigerate until partly set. When partly set, cut the extra cherries into quarters and arrange decoratively in the jelly in the bottom of the pudding basin. Pour over the remaining reserved liquid and refrigerate until set. When the jelly in the basin is set, add the rest of the fruit mixture. Cover tightly with aluminium foil and refrigerate overnight to set. This pudding will keep happily for up to 2 weeks in the refrigerator. To unmould, take a blunt knife and carefully work around the sides of the basin, breaking the airlock between the pudding and the mould. Place a serving plate on the top of the basin, then, holding the plate firmly, tip the basin upside down and remove it gently. If all the pudding is not eaten, I usually put it back into the pudding basin to store as the metal sides keep it nice and cold. Serve with cream, icecream or custard.
Heat saucepan over medium heat; once hot, add 2 Tbsp olive oil. Saute diced onion until slightly translucent (about 2-3 mins). Add diced garlic and crushed chilies; saute another 2-3 minutes. Add tomato sauce and water. Reduce heat to low and bring to a simmer. Add pepper, parsley, oregano, basil and parmesan cheese; stir. Add Worcestershire sauce and vinegar. Add sugar and salt (to taste); stir well. Let simmer 45 mins, stirring occasionally.
Peel and cube potatoes, and chop leeks and set aside. Heat olive oil in a large stock pot. Once it begins to heat up, add leeks; Saute until the leeks soften up - 3-5 minutes. Add potato, and chicken seasoning/water; Depending on the size of your potatoes, you may need more broth than called for - just make sure that the vegetables are covered by about 3/4-1 inch of broth. Bring to boil. Then, drop heat to low or medium-low and simmer (uncovered) around 30 minutes, until both the leek and the potatoes are soft and tender. Add soup to blender [I use my Ninja!] with a ladle, making sure to evenly distribute enough liquid to help blend your vegetables well. The amount of broth you add will determine the thickness of your soup. You may wish to keep some of the vegetables aside if you prefer some chunks in your soup. Puree soup until smooth, and serve immediately. OPTIONS: 	Add soy-based imitation bacon bits. -- Kosher of course! 	Add Kosher cheddar cheese [NO LONGER PARVE]. 	Use chives instead of onion or leeks. 	Leave skin on potatoes but wash thoroughly instead.
Cover the lentils with an inch of water in a small, heavy saucepan over medium-high heat. Bring almost to a boil, then reduce the heat to low and cook until tender, about 20 minutes, adjusting the heat so the water is barely bubbling. Remove from the heat, stir in the thyme sprigs and 1/4 teaspoon salt, then cover and let sit for at least 30 minutes. Heat a large, heavy skillet over medium heat until warm. Add 1 1/2 tablespoons of the oil, the onion and 1/4 teaspoon of the salt, and cook until translucent, 7 or 8 minutes. Add the garlic and cook a few minutes longer. Add the mushrooms and 1/4 teaspoon of the salt, toss to coat with the onions, cover partly and cook until the mushrooms have released their liquid, about 10 minutes. Uncover and cook until most of the remaining liquid evaporates. Add the sherry and cook until it just glosses the bottom of the pan, about 1 minute. Cover the skillet and remove it from the heat. Pulse the pecans in the bowl of a food processor until they are finely ground. Add the onion-mushroom mixture and process until just combined. Drain the lentils, reserving the cooking liquid for another use, if desired, and add them to the food processor along with the remaining 1 1/2 tablespoons of oil, the remaining 1/4 teaspoon of the salt and the pepper. Process until smooth, 2 to 3 minutes. Add the vinegar and pulse just until combined. It should be about the consistency of peanut butter. The pate can be served in a bowl immediately, garnished with additional thyme, if desired. It can also be molded. Transfer the pate into a small loaf pan or bowl lined with plastic wrap and refrigerate for at least an hour. When ready to serve, unmold the pate onto a serving plate and remove the plastic wrap. Garnish with additional thyme, if desired.
Heat tomato soup. Add jello. When it begins to thicken add mayonnaise and cottage cheese and mix well. Add celery and olives. Put in loaf pan or molds to set in refrigerator (about 6-8 hours). Garnish with a dollop of mayonnaise and a slice of olive.
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10 inch tube pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a serving plate. Cool 10 minutes longer. Combine glaze ingredients. Drizzle over warm cake. Cool completely before serving.
Broil poblano chilies, till black. Put in plastic bag till soft about 10 minutes. Peel, seed and finely chop. In a 3 quart sauce pan saute' garlic and pork cubes in oil. Add chopped chilies, celery, and tomatoes. Add water to barely cover mixture. Bring to boil, lower heat and simmer for 3-4 hours until thicken. Heat oven to 350 degrees. Grease large lasagna pan. Pour some enchilada sauce to cover bottom of pan. Fill tortillas with pork mixture and top with chopped onion. Roll and place in pan. Cover with enchilada sauce. Make sure all edges are covered. Sprinkle with cheddar cheese. Cover with foil making sure foil does not touch cheese. Bake for 30-40 minutes. Top with sour cream and chopped cilantro.
Beat eggs a little, add sugar and half of milk and beat again. Sift flour, baking powder and salt, add to egg mixture and beat till smooth. Then add balance of milk, the melted butter and vanilla and mix until smooth. Heat a very lightly greased 6 or 8 inch skillet over medium heat. Remove pan from heat and pour 2-3 tablespoons of batter into the center of skillet, then lift and tilt the skillet to spread the batter. Return pan to heat and cook till bottom is light brown (about 1 minute). Turn pancake with a spatula and cook other side for about 30 seconds. Turn out onto paper towel. Repeat with remaining batter, greasing skillet occasionally and stirring. batter as needed.
In a small bowl mix all of the above until mixture is a creamy like consistancy. Pour over your salad or can be refriderated for later use. just Bring back to room temp before serving.
Halve the feijoas; scoop out the pulp and discard the shell. In a blender or food processor fitted with a metal blade, puree the feijoa pulp, lemon juice and ginger. In a medium saucepan, combine the sugar and cornstarch; stir in the milk and honey. Cook and stir until the mixture simmers. Cook for 1 minute longer; remove from the heat. Add the pureed feijoas. Stir in the yogurt. Freeze in an ice cream maker according to the manufacturer's directions.
Sift together the flour, salt and baking powder, then shake the dry mix through the sieve for a second time. Add just enough milk to form a dough then knead dough for 5 minutes. Roll the dough into 'sausage' shape; break off even sized pieces and deep fry at 180°C for 10 minutes until a light golden brown. Drain and serve while still hot.
To make the fruit & nut mix, chop up an assortment of dried fruits and nuts of your choice. Typically, my mom uses raisins, pineapple, papaya, green & red glace cherries, and pecans. Smaller dried fruits like raisins don't need to be cut, but dice up the other fruits and the nuts. Now measure out 3 cups worth of the mixture and mix it up with the remaining 1/2 cup of flour (this is done so that the fruits and nuts won't all sink to the bottom of your cake when baking). Preheat the oven to 325°F Cream the butter and sugar together. Mix in the cream cheese. Add the eggs in one at a time, mixing after each addition. Add the vanilla extract. In another bowl, mix the dry ingredients: 2 cups flour, the baking powder, and the salt. Fold the dry ingredients into the wet ingredients; the batter will be quite thick. When barely any streaks remain, mix in the flour-covered fruit & nut mix. Only on few strokes of your spatula are needed; do not overmix. Spray a loaf pan (9x5 in) with nonstick spray and line the bottom of the pan with a rectangle of parchment paper. Scrape your batter into the loaf pan, smoothing the top. Place in the oven and let bake for 60-70 minutes, or until a tester comes out clean. If near the end of baking, the inside of the cake is still wet but the top is browning too quickly, cover the top with a sheet of foil. Let your cake cool in the pan for 10 minutes, then remove to a wire rack to finish cooking.
Preheat oven to 350. Combine ground beef, rice, salt and pepper and form in to 1" balls. Combine remaining ingredients and pour over meatballs. Bake covered for 1 hour.
CHICKEN: Heat oven to 350°F. Grease a 9X13 baking pan. Cut each breast in half through the thickness(should look like a cutlet) and dip in sour cream. Cover with bread crumbs, roll up and place in greased baking pan. Sprinkle with sliced mushrooms. (SEE NOTE!). Drizzle with melted butter and vermouth. Bake for 40-45 minutes. SAUCE: Serve with a sauce made of Cream of Mushroom (or cream of chicken or both)soup diluted with light cream and vermouth. Heated to bubbling. NOTE: You could saute the mushroom slices in butter and add to the sauce instead of the chicekn.
Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting. Brush the bread with oil on one side only. Break the eggs into two separate cups. Place one slice of bread in the toaster (oiled side down) and press the bread down into the triangular recesses with the back of a spoon (taking care not to puncture the bread or your egg will leak out). With a metal spoon, carefully spoon the whole yolk of each egg into each of the two recesses. Whisk the white of the eggs lightly with a fork to break them up a bit and then spoon as much white around the yolks as your recess will hold. Do not overfill or your sandwich will leak. You may well have some egg white left over; as a guide, I can get about 1.5 egg whites in my toaster. Gently place the second slice of bread on top (oiled side up) and bring the lid down slowly so that it rests on the sandwich. (Do not squash it or attempt to lock the toaster shut at this stage). Leave in this position for 2 minutes. Then, slowly close and lock the lid, and cook for a further 3 minutes. After this time the toastie should be golden and crisp on the outside, and on the inside the white should be set and the yolk still runny.
In a large bowl or food storage bag, combine the cantaloupe, sugar, lemon juice, mint and basil. Let the melon macerate in the refrigerator until very soft and juicy, about 2 hours. Meanwhile chill the glasses in the freezer. When ready to serve, puree the melon mixture in a blender or food processor. Add the rum and ice and blend until slushy.
In a blender container combine mango, strawberries and/or papaya, bananas, orange juice, ice cubes, vanilla, cinnamon, and nutmeg. Cover and blend until smooth and enjoy.
Soak the hominy in cold water overnight. Drain and rinse. Place in a large heavy weight saucepan. Add milk and cinnamon. Bring to a boil. Reduce and simmer uncoverd, sirring occasionally until hominy is soft. If liquid evaporates rapidly, add BOILING milk. Add sugar and cook until mixture thickens. Can be served hot or cold.
Heat a griddle melt 1 tablespoon butter. Mix eggs with buttermilk. Quick dip bread to cover with egg mixture and place on hot griddle, brown one side, and turn place 1 slice of cheese and 2 slices of bacon on cooked side of 3 slices of bread. Place other 3 slices of bread cooked side down on bacon. Flip when bottom is browned. Using the other tablespoon of butter as needed. Garnish with Syrup or raspberry jam if you want.
Combine olive oil, vinegar, mayonnaise, sugar, celery salt, dry mustard, pepper to make dressing (I shake it all together in a jar). Put coleslaw, green onions, and almonds in a large bowl and stir in dressing (you may not need to use all of it) until well mixed. Top with freshly ground pepper to taste.
in large bowl, cream butter and sugar.add egg and orange rind.mix well. sift together flour, salt and baking soda. add to creamed mixture -- on a floured surface, knead dough till smooth -- shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape. wrap in waxed paper and chill overnight.in refrigerator. preheat oven to 375* -- grease and flour a cookie sheet. add food coloring to 1/4 cup granulated sugar. to make desired orange color. roll dough in colored sugar and slice 1/4" thick. arrange on cookie sheet and bake for 10-12 minutes. to prepare ICING:. mix powdered sugar and orange juice. brush cookies with icing -- let cool.
Heat oven to 350°F. Wrap tortillas in foil. Heat in 350°F oven 10-15 minutes until warm. Coat large nonstick skillet with cooking spray.Place skillet over med-high heat. Add chicken, onion and garlic; saute until chicken is no longer pink in the center, 4-6 minutes. Stir in Worcestershire sauce, salt and pepper. Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 TBSP dressing. Roll up tortillas and serve.
Preheat oven to 375°F and unroll dough separating the 16 strips. Wrap cheese half and one strip of dough around each Gorton's Classic Breaded Fish Sticks, bake 20 minutes, let sit for 2-3 minutes and serve immediately.
Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur. Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set. Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly. Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight. Serve trifle topped with mango slices.
Have your ice cream maker ready to go, with bowl handy in the freezer. In a blender, food processor, with a hand blender or a electric mixer mix all ingredients until well combined. Taste and adjust sweetness and extracts. Put a couple handfuls of ice cubes in the mix and place in the refrigerator for 10 minutes. Remove ice cubes with a slotted spoon and pour mix into ice cream freeze. Freeze per manufactures directions. Can be eaten immediately or stored in the freezer in a lidded container for 24 hours.
Preheat oven to 425 degrees. In a shallow bowl, combine crushed cornflakes, parsley, and salt. Cut chicken breasts into strips 3/4 inches by 3 inches. In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce. Add chicken, and stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place chicken strips in a single layer in two lightly greased 15x10x1 baking pans. Bake one pan at a time for 18-20 minutes or until chicken is no longer pink, and crumbs are golden. To serve, transfer chicken to a serving platter. Serve warm with celery sticks, and additional blue cheese dressing for dipping.
Preheat oven to 400 degrees. In the meantime, "trim" each spear by grasping both ends and gently bending until it snaps in half. (You might lose more of the stalk with the thicker ones, but you won't lose the tender part anyway so it's OK.). Spread the tender top halves in a single layer on a foil-lined baking sheet; discard the woody stalks. Drizzle a bit of olive oil over top (a tablespoon or two) and add garlic. Season lightly with salt and red pepper flakes; season liberally with the black pepper. Toss to coat. Cook in the preheated over for 10-15 minutes or until asparagus is bright green.
In a small bowl, combine yeast, 1/2 cup water and sugar; set aside. In a large bowl, combine eggs, applesauce, honey, oil, salt and remaining water; mix well. Stir in yeast mixture. Gradually add enough flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn over in bowl. Cover and let rise 30 minutes. In a small bowl, combine apples, raisins and lemon juice. Divide dough into three parts; knead one-third of the apple mixture into each part. Shape each into round flat balls. Place each in a greased 8-in. round baking pan that has been sprinkled with cornmeal. Cover and let rise until doubled, about 1 hour. Brush each loaf with egg and sprinkle with sugar. Bake at 350°F for 30 to 35 minutes or until brown sounds hollow when tapped.
If using yogurt in place of mayo, you must drain it or it will be way to watery (perhaps you could use Greek style yogurt without draining). I use a fine mesh sieve lined with about 3 layers of paper towels. Add about 1.5 cups of yogurt to end up with a cup of drained yogurt. Allow it to drain for at least an hour - you'll be surprised how much water comes out - and how thick the yogurt gets! Combine chutney and mayo or yogurt in small bowl, set aside. Cook rice according to instructions (This will be about 1 cup of uncooked brown rice, maybe a little more. Don't worry if it's not exactly 2 cups.). Chop the pecans and toast them - either put them on a baking sheet and place them in the oven, stirring occasionally, until fragrant or do it on the stove top in a frying pan. Chop the apple and place in large bowl, the one you will put the whole salad in, and add the juice of the half lemon (just put something on the apples so they don't turn brown). Chop the celery, green onions. Dump them in with the apples. Optional: half or slice the grapes - I leave them whole, I think they're nice that way. Dump them in the bowl. Cut up and cook chicken breasts. Again, you could bake these, boil them, cook them on the stove top, whatever floats your boat. I just put some salt and pepper on them and throw them in a frying pan. Dump this in the bowl. Add the mayo/yogurt and chutney mixture and stir to combine. Refrigerate before serving (if you can wait that long). The flavors will develop over time. Nice cold or at room temperature.
Heat oven to 425. Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat. Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender. Heat remaining 1 tbsp oil in a large saucepan over low heat. Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant. Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers. Bring to a boil, reduce heat and simmer 15 minutes to blend flavors. Stir in roasted vegetables and cilantro; reheat if necessary.
In a pot, bring potatoes and enough salted water to cover to a boil. Cook 8 minutes or till tender. Drain and rinse. In a bowl, blend next 5 ingredients. Add potatoes and eggs; toss to coat.
Mix cream cheese, onions, crab, and sugar together in a bowl. Put about one TBSP of the mixture into the middle of a won ton wrapper and fold the wrapper up around the cream cheese mixture. (Folding doesn't matter as long as the wrapper is around the cream cheese mix). Continue to do this until the all the cream cheese mixtures is used and then put them on a slightly greased baking sheet. Bake at 350F for about 12 minutes or until the corners of the won ton wrappers turn brown. I always check them at about 8 and 10 minutes or so, just to make sure. Should make about 15 or so. Happy Baking!
Preheat oven to 350. In medium bowl, stir flour, baking powder, baking soda, and salt. Mix in oats and set aside. In large bowl with mixer at medium speed, beat butter and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour/oat mixture. By hand, mix until well combined. Shape into 2 inch balls and place 6 balls on ungreased cookie sheet. Flatten each to 3 inch diameter. Bake 15 to 17 minutes or until golden. Remove from cookie sheet. Cool completely on wire rack. Store in tightly covered container.