HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, baking powder and salt into bowl. Add egg and sufficient milk to make a smooth batter. Stir fish (or prawns) into batter. Lightly oil frypan. Pour approximately 1/4 cup batter onto hot frypan base and cook over moderate heat until golden. Turn and cook other side.
Heat the oil in a two-quart saucepan. Add mustard seeds and cook until they pop. Add onion and stir for about 30 seconds, then add all other ingredients. Bring to a boil and cook for 15-20 minutes. Keep an eye on it and stir frequently. You don't want it to burn. When the jam has thickened to your preference, turn off heat and allow to cool for 10 minutes. Then zap with a stick blender to puree it slightly. You want it to stay on the chunky side. Bottle and store in the fridge. Use within two weeks. I find it improves with age.
In a pudding mold, place the sugar and the water and, leave to caramelize over low heat until obtain a brownish color. Turn off the heat and allow to cool slightly. With an electric mixer beat the egg whites with the sugar until obtain a homogeneous mixture. Then, wrap the cinnamon and the vanilla powder with the help of a spoon. Pour the mixture in the pudding mold and bring to preheated oven at 180°C about 20 minutes. Remove from oven, allow to cool completely, unmold onto a plate and serve garnished with cinnamon.
Set oven to 325 degrees F. Set oven rack to middle position. Grease bottom and sides of a 9-inch springform pan,. For the crust; in a bowl combine the cookie crumbs with melted butter; mix until well combined (I use my hands for this). Pat into the bottom of the springform pan; chill while making the filling. For the filling in a large bowl using an electric mixer beat the cream cheese and sugar until fluffy (about 4 minutes). Add in eggs, lemon juice and vanilla; beat until thoroughly combined. Add in flour; beat until completely combined. Add in sour cream; beat until well combined. Pour over the crust in the pan. Bake for 1 hour. Turn the heat off and open the oven door to stay slightly. Allow the baked cheesecake to remain in the oven for 1 hour (with heat turned off). Cool slightly at room temperature then refrigerate overnight. Before serving release the sides of the pan from the cheesecake. Slice as desired then top slices with pie filling.
In advance, bake (or boil) the potatoes as you normally would, about 45 minutes at 180°C When they are cool enough to handle, slice them in half laterally, and scoop out the insides, leaving the skins intact. Place the potato innards in a bowl and mash them with the mayonnaise and cottage cheese. Add all remaining ingredients except the paprika and any extra cheese. Blend with a hand-blender for a smoother texture, and whip with a beater for a fluffier finish. Divide the filling evenly among the potato skins. Sprinkle some extra cheese over the potatoes and dust with paprika. Place the potatoes in a shallow baking dish. Bake for 45 minutes at 180°C.
Combine sifted flour, sugar and dried fruit. Add beaten eggs and melted butter and mix it all together. Gradually add the beer mixing it in as you go. Pour cake batter into lined or greased cake tin 9"x13". To make the streusel combine the three ingredients and mix well. Using your fingers, crumble the streusel topping evenly over the cake batter. Gently press it in a little. Cook in moderate oven (180c) for 45 minutes or until skewer comes out clean.
Sift dry ingredients together in a bowl. Cut in the butter. Stir in the currents. Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough. Turn onto a lightly floured board and knead lightly for 10 seconds. Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick. Score each round into quarters but do not cut through. Bake in hot oven (425 degrees) for 15 to 18 minutes.
In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper. Set aside. In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer. Spread 1/3 cream cheese mixture over one side of tortilla. Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style. Wrap tortilla roll in plastic wrap. Repeat with remaining tortillas and filling. Refrigerate for 2 hours. Trim off the ends and cut each roll into 8 slices, serve cold.
In a mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in vanilla. Combine the flour, cinnamon and salt; add to batter and beat until smooth. In another mixing bowl, beat egg whites on medium speed until soft peaks form. Add the remaining sugar, 1 Tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining egg whites. Fold in walnuts. Spoon into an ungreased 10-inch tube pan (pan will be full). Bake at 350°F for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around side of cake and remove from pan. In a small bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over cake. Yield: 10-12 servings.
Preheat oven to 350°F. Split the pitas and open completely (you will have 4 sections). Combine first 4 ingredients; stir well. Brush margarine evenly over each pita half; sprinkle evenly with cheese mixture. Cut each pita half into 8 wedges, and place on a baking sheet. Bake for 8 minutes or until crisp; let cool. Store in an airtight container.
Preheat the oven to 400 degrees F. Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes. Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg. Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil. Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.
Preheat oven to 400 degrees. Lightly butter about 36 tart tins 3" in diameter, and line with pastry. Spread jam in bottom of each tart shell, about 1/4" in depth. Cream butter and sugar. Add eggs and vanilla. Beat. Mix dry ingredients together and add to the creamed mixture alternately with the milk (or water). Spoon a heaping teaspoon of batter on top of jam in tart shell. Bake for 10-15 minutes or until lightly browned and pastry is cooked.
Sift together the flour, baking soda, and salt. Reserve. Cream the softened butter and add the brown sugar and eggs. Beat until mixture is light and fluffy. Add the buttermilk, vanilla, and flour mixture. Mix well. Stir in the nuts, cherry halves and cut-up dates. Drop by teaspoonfuls on lightly greased cookie sheets. If you wish, you may top each cookie with a nut half for decoration. Bake in preheated oven 12 to 15 minutes, or until lightly browned.
Take all of the ingredients and put them in the blender for a fast salsa that rocks or you can dice each item to the size you prefer and combine them.
Preheat oven to 350 degrees. In a small bowl, mash together the avocado, garlic, scallions, "sour cream" and lime juice until smooth. In another bowl, mash together black beans, salsa, jalapeno, chili powder and cumin. Spray and 8" pie plate with cooking spray and begin the layers. Place a tortilla, half the bean mixture. Follow with another tortilla then half the avocado mixture topped with 1/2 cup cheese (if using). Continue with another tortilla, remaining beans, followed by another tortilla, remaining avocado topped with cheese and the last tortilla. cover pie plate with foil and bake for 25 minutes. Remove foil, top with remaining cheese if using, and bake for another 5-10 minutes. Cut pie into wedges and serve.
Cook pasta according to package directions, omitting salt and fat. Drain and set aside. While the pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
Coat both sides of swordfish with cooking spray. Sprinkle with cajun seasoning. Place fish on broiler pan, pre-coated with more cooking spray. Broil 6 minutes on each side or until flaky with fork. While fish broils, combine mayo 1/4 tsp cajun seasoning, relish and lemon juice. Serve beside fish. Best Served with sauted zuccinni.
Mix all ingredients together till smooth. Heat frying pan greased with oil. Pour 1/4 cup batter in pan, rotate pan, remove when cooked.
Preheat large skillet with olive oil on Medium heat. Crack 2 eggs into a bowl and beat slightly. On a plate, mix breadcrumbs, flour and seasoning. Take each chicken breast and dip both sides in the egg, and then dredge both sides in flour mixture, making sure they're evenly coated. Cook until no longer pink inside and outside is a golden brown, flipping once. Set aside. Meanwhile, put olives, garlic, olive oil, lemon juice, articoke hearts, parsley, and salt & pepper in a food processor or blender and blend until it's all minced. Add diced tomatoes to mixture. Set aside. Then, in a medium saucepan saute mushrooms in 1 tablespoons butter until tender. Add the remaining 2 tablespoons butter and slowly mix in whipping cream. Season with salt and pepper to taste. Simmer over very low heat until thick. Just before serving stir in wine and dressing mixture. To plate: Spread 1 serving of Zatarain's Dirty Rice on the bottom of the plate. Put chicken in the center of the plate and top with cream sauce. Enjoy!
Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks. Strain the mixture into a decanter. Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture. Serve in small aperitif glasses. Store in the freezer for up to 1 year.
Finely chop cabbage. Put in a pan with salted water to cover. Bring to a boil. Cook 5 minutes. In the meantime, chop onions and saute in 1 C margarine until tender, approximately 10 minutes. Drain cooked cabbage, rinse with cold water, squeeze out the excess water. Mix into the cooked onion; add 1/2 C butter, mix and cook until medium browned, approximately 30 minutes, stirring to prevent overbrowning. Cook noodles 5-6 minutes. Drain; combine with cooked cabbage, mixing well. Season with salt and pepper.
First, finely cut up your strawberries and wash them-- make sure you drain them with and blot with paper towels to get the excess moisture out or else they won't bake right. Sift the flour, sugar, baking powder, and salt together in a mixing bowl. Add the fresh orange zest, or if you're using dried, hydrate 1 teaspoon dried orange peel with 3 teaspoons water and let sit for at least 10-15 minutes before adding to the mix. Stir in the zest, then cut in the cold Earth Balance or butter in very small pieces bit by bit-- like you're "whittling" it inches. By hand or with a pastry cutter, mix the butter in with the other ingredients until the mixture is crumbly but coming together. Mix in the strawberries and almonds with the rosewater or vanilla. Add just enough milk or soymilk (almond milk etc.) to make the dough smooth but not too much or else it'll get too watery. If it does, just add a bit more flour to dry it back up. Then you can divide the dough one of two ways. But first lay out some parchment paper onto a cookie sheet. The lazy way (my way!) is to drop large spoonfuls of the mixture onto it, about 8-10 big globs. Make sure they're spaced far apart enough! Or, extract the whole bowl's contents and knead on a floured surface until you can get a large disc and pat it down to the desired thickness, then slice into 8-10 pieces, laying them out on the parchment paper. Regardless of how you get there, bake for 20-25 minutes at 425F until golden brown. Serve warm or cool. Warning, they're quite addictive!
Cook pasta according to package instructions. In a large skillet, saute over medium heat, the sausage and garlic in butter. Combine cornstarch and low-fat milk until smooth. Gradually add the cornstarch mixture to the skillet. Bring to a boil over medium high heat and cook for 2 minutes, stirring constantly or until thickened. (You may reduce the heat to medium after this comes to a boil to keep from scorching mixture). Drain pasta and add to skillet. Stir in peas and cook over medium heat until they are tender. Reduce heat to medium low, add cheese and cook until cheese is melted.
Preheat oven to 180degrees celsius. Cream butter and sugar well till light and fluffy. Add in the egg and mix well. Add in flour and baking powder. Chill for 1 hour. Roll to 1/4 inch thick and cut out with cutters. Bake for 10 minutes. Let cool. Meanwhile, make frosting and tint to desired colours. Ice cooled cookies and let icing set.
in pot combine all ingredients except shrimp bring to a hard boil shut off heat add shrimp stir cover steam for 6 minutes its that easy enjoy.
Crumble sausage into a large skillet, discard casings. Add onion, garlic, chili powder, cumin and cook over medium-high heat 8 minutes, stirring occasionally. Add tomoatoes, picante sauce, and oregano; bring to a boil. Reduce heat and simmer 15 to 20 minutes or until thickened. Add cooked spaghetti and stir well. Serve with shredded cheese at table.
Preheat oven to 350 F. Pat ground beef into hamburger patties. Slice potatoes about 1/4" thick. Chop up carrot, onion, and bell pepper. Line pan with aluminum foil. Add hamburger patties. Scatter potatoes, carrots, bell pepper, and onions. Cover pan with another piece of aluminum foil and slit the top. Let cook until patties and potatoes are done. Season to taste and Enjoy!
In a mixing bowl, whisk the eggs, half and half, oregano, salt, and pepper. Stir in the spinach, mozzarella, tomatoes, green onions, and olives. Pour into pie shell. Sprinkle with feta cheese. Bake in a 350° oven for about 40-45 minutes OR until knife comes out clean. Let stand for 10 minutes; cut into wedges and serve. Note: I always cover the edges of a pie shell to prevent overbrowning.
Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares.
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling. Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat. Drain and chop the tomatos. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatos. Sprinkle on the seasonings and Parmesan cheese. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.
Heat the oil in a large pot over moderate heat and saute the onion until tender but not browned, about 5 minutes. Add the cauliflower, chicken stock, coriander, salt, and pepper and bring to a boil. Reduce the heat to low and simmer covered until the cauliflower is very tender, about 30 minutes. Puree the soup in batches in an electric blender or with an immersion blender - it should be quite thick. Return to the pot and stir in the milk. Bring to a simmer, adjust the seasoning, and serve garnished with chopped herbs.
core apples, place in casserole dish. pour soda over apples, sprinkle with cinnamon and splenda. bake at 375 for 45 minutes (until apples are tender). can be served warm, hot, or cold.
Make the dough. Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary: the dough should be quite soft. Let the dough rest for 30 minutes. Prepare the filling. Peel and devein the shrimp (my favorite yucky part...). Heat the oil in a large saucepan. Saute the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown. Add the shrimp, bay leaf, tomato paste, salt, and pepper, plus water to cover. Bring to a boil, reduce heat, and simmer for 10 minutes, or until the shrimp is cooked. Strain the shrimp, reserving the broth. Finely chop the shrimp by hand or in the food processor. Stir in the flour, peas, and olives. Stir in 3-4 tablespoons of the reserved broth: the filling should be moist but not runny. Add enough cayenne to give the shrimp mixture a little bite. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Push the dough in with your thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust. Roll out the remaining dough and cut out tops for the empadinhas. Try to capture an air bubble when you place the top over the filling: this is what makes the pie light. Seal the tartlets by pinching together the top and bottom crust. Note: the empadinhas can be prepared ahead to this stage and frozen. Preheat the oven to 375° F. Brush the tops of the empadinhas with egg glaze. Bake for 30 minutes, or until golden brown. Unmold and serve. If you're lazy like me, try this big pie version, called empadao: make the filling and use Pillsbury pie crusts, one for the bottom and one for the top. Fantastic dinner stuff! To make chicken empadinhas-------------. Cook the chicken and prepare the broth. Place the chicken in a small saucepan with the garlic, onion, bay leaf and water to cover. Bring to a boil, reduce the heat, and gently simmer for 20 minutes, or until the chicken is tender. Drain the chicken, reserving the broth. When the chicken is cool enough to handle, remove the skin and bones and finely shred the meat. Discard the onion, garlic, and bay leaf. Heat the oil in a large saucepan. Saute the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown. Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water to cover. Bring to a boil, reduce heat, and simmer for 5 minutes. Procede as in step 3 above, stirring in the flour, peas, and olives. And so on.
Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat. Cut chicken breast fillets into bite-sized pieces. Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl. Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside. Add about 1/4 cup of vegetable oil to the wok and heat on medium-high. Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil. By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel. The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two. Serve with rice and naan and top with cilantro. Yumm!
Preheat oven to 325°F. In a bowl, cream together the 1 cup butter and sugar. Add vanilla extract and flour; mix until smooth. Shape level teaspoons of dough into log shapes. Place on cookie sheet 2 inches apart. Bake for 17 to 19 minutes or until golden brown. Cool. Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth. Spread chocolate on flat side of cookie and top with the other.
Rinse turkey and pat dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 T oil in a 12-inch heavy skillet over high heat until shimmering, then sautAA cutlets until browned on both sides and just cooked through, (about 5 minutes). Transfer to a platter and keep warm, covered. Dredge and sautAA remaining turkey with the remaining oil in same manner. Add another 1 tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Don't overcook, or it will become bitter. Add broth and wine, and deglaze over moderately high heat. Saute until liquid is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley (or basil), and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.
Melt the fat or heat the oil in a large frying pan. Add the onion and cook until soft and golden. Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allow it to be absorbed by the oatmeal. Season well and serve with light creamy mashed potatoes. (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).
Bring the chicken broth and a drizzle of EVOO to a boil in a pot. Add the rice, reduce to a simmer, and cover. Cook the rice, stirring occasionally, for 17-18 minutes, or until tender. Fluff with a fork. Heat a skillet over high heat with a tablespoon of the EVOO. Add the tomatoes, cumin, coriander, jalapeno pepper, shallots, garlic, and salt and pepper. Cook, stirring frequently, for 3 minutes. Add the vinegar, brown sugar, and water. Turn the heat down to medium-low and simmer for 10-12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened. In a bowl, combine the remaining 2 T of EVOO, cilantro, scallions, parsley, honey, and salt and pepper. Add chicken and toss to coat. Heat a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side. Remove and top with tomato chutney and serve with rice.
Mix well and store in an air-tight jar for use when needed. Sprinkle to taste on chicken dishes. Add 1 tablespoon to a pot of chicken based soup.