HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 Degrees. Prepare baking sheets with parchment paper. Make sure you are using a larger bowl. Melt chocolate, condensed milk, vanilla, cocoa and hot water in a double boiler just until chocolate is completely melted. Take the mixture off the burner and mix in coconut one cup at a time until coconut has competely absorbed chocolate. More or less may be required depending on how moist your coconut is. More coconut can be added if stiffer cookies are desired. Drop chocolate coconut mixture by the spoonful onto parchment and bake in the oven 12-15 minutes or until set. The cookies should not spread very much at all. They will be soft after removing from the oven, so allow them to cool before removing from the parchment. Enjoy.
Bring 2 quarts of salted water to a boil; prepare and ice water bath. Add shrimp and cook until opaque, about 2 minutes; place in the ice water bath for 5 minutes, then peel, and transfer to a bowl. Cook bacon in a large skillet, over medium high heat, stirring often, until crisp, 8 to 10 minutes; remove with a slotted spoon and drain on paper toweling. Add shallots to skillet and cook until just softened, about 1 or 2 minutes; whisk in vinegar, mustard, sugar, salt and pepper. Add pea shoots, season with salt and pepper, and toss to combine. To serve: Transfer pea shoots to a serving bowl, top with shrimp, and sprinkle with crumbled bacon, chives, and tarragon.
Cut chicken into bite-sized pieces and stir-fry with garlic and sesame seeds. Set aside. Cut all vegetables, toss together, and add chicken. Mix salad dressing ingredients (rice vinegar, soy sauce, vegetable oil, sesame oil, ginger, sugar and hoisin sauce) right before serving.
Arrange shrimp, salmon, and tuna with accompanying Tataki sauce on large serving platter or board. Place lemon slices on board; scatter onion and capers over smoked salmon and lemon. Pile crackers and cut flatbread on platter just before serving. Garnish with fresh sprigs of dill.
Peel potatoes and cut into quarters. Cook in salted water until almost done. Drain and cool potatoes, then dice into 1/2" squares. Slice about 5 slices from one of the radishes and reserve. Chop the rest very finely. Chop the green onions very fine. (If no green onions, use a slice of white onion, minced finely). Crumble one slice of bacon and cut the other into 1/2" pieces. Reserve the pieces for topping. Cut about 5 slices from the centre of the eggs to make nice rounds and reserve. Dice the rest. Mix all the vegetables together gently (I use my hands and toss them). Mix mayonnaise with vinegar and a good sprinkle of the seasoned salt. Stir into potatoes. Top with one sliced radish, slices of egg and pieces of bacon. Sprinkle with paprika. Let sit in fridge for at least 2 hours.
In large skillet melt butter. Add garlic salt and pepper Let this cook over medium heat for 1 minute, then add grouper or whatever fish you like. Let the fish cook until about 3/4 the way done, then put a little butter on top of fish and add blackening seasoning. When fish is done, put on a plate and move to the side and keep it warm. Stir in lemon juice into pan drippings. If you need a little more butter and garlic, put some in pan. Then add green onions and mushrooms. Let cook until green onions and mushrooms soak up lemon juice or until done. Taste mushroom and if it makes you make a sour face, then you know it's done. If not, add a little more lemon juice. Spoon over fish and enjoy.
MAKE BATTER Combine flour, sugar, and salt in large bowl. Slowly whisk half-and-half, club soda, 4 tablespoons butter, eggs, and yolks into flour mixture until smooth. COOK PANCAKES Brush surface and sides of 10-inch nonstick skillet with 1 teaspoon butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to plate and cover tightly with aluminum foil. Repeat with remaining butter and remaining batter. Serve. NOTE: I combined 3 tablespoons lingonberry jam with 1 stick soften butter and served in on top of the hot pancakes, that I rolled into crepes. MAKE AHEAD: Swedish pancakes can be refrigerated for 3 days or frozen for up to 1 month. Layer cooled pancakes between parchment paper, wrap in plastic, and transfer to zipper-lock bag. To serve, microwave stack of 3 pancakes on 50 percent power until heated through, 10 to 20 seconds.
Place the garri flour in a small bowl, then add cold water and wash off top into sink. then pour cold water, (please don't add hot or warm). add your milk into the garri and your ready to go, your meal is ready . you can take this small appetiser as a dessert or as a meal and you can take this with chicken or fish or fried suya meat -- enjoy your meal.
Combine cooked brown rice (may be done ahead and refrigerated), 1 cup of the mozzarella, 1/4 cup peanut butter and egg in a large bowl. Press firmly into a 10-inch pie plate or a 12-inch pizza pan coated with cooking spray. Bake at 400°F. for 8 minutes. Mix remaining 3/4 cup peanut butter, hot water, cilantro, soy sauce, 2 Tbsps. sesame oil, and red pepper in a small bowl. Set aside. Stir-fry broccoli, red onion, carrots and ginger in remaining 1 tablespoons. sesame oil in large skillet over medium-high heat until tender crisp (add ginger last to keep from burning). If shredded carrots are being used instead of julienned, add the carrots with the ginger. Spread the peanut sauce over prebaked rice crust; top with broccoli mixture and scatter crisp bean sprouts evenly; top with remaining 1 cup mozzarella. Bake at 400°F. for 10 to 12 minutes. Let stand 5 minutes before serving.
PRE HEAT OVEN TO BROIL. IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE. SAUTE ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL. MIX EGG MIXTURE WITH VEGETABLE MIXTURE. IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED. Serve with salad and pita bread, you've got dinner! http://food4memories.com.
Mix all ingredients together. Place in a greased and floured bundt pan. Bake at 350 degrees for 45-50 minutes. UPDATE: You do not have to use the water called for in the cake mix ingredients. I use only the ingredients listed above and truly just dump in a bowl and mix all together. It is a pound-cake like consistency.
Place beans in a serving bowl and add onion. Drain tuna and break into large flakes. Add to the beans. Add half the parsley, 2 tablespoons dressing, and salt and pepper to taste. Gently toss. Arrange lettuce leaves on a serving platter and spoon salad over the leaves. Toss tomatoes with 2 teaspoons dressing, add salt and pepper to taste, and toss again. Arrange tomatoes around edges of salad plate. Sprinkle tuna and tomatoes. with the remaining parsley and serve.
Preheat oven to 350°F. Butter an 8 inch round cake pan with 2 inch sides. Sift first 4 ingredients into a medium bowl. In a large bowl, beat sugar and butter until blended. Add egg and beat well. Stir in dry ingredients then the apple and walnuts. Transfer to the baking pan. Bake 45 minutes until tester is clean. Cool slightly on rack. This can be done in advance. Cool completely, cover and refrigerate. Warm before serving. For the sauce: Combine the first four ingredients in a heavy, medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and boil sauce until slightly thickened, stirring frequently, about 3 minutes. Mix in rum. The sauce can also be done in advance. Reheat before serving. To serve: Slice pudding and transfer to individual plates. Spoon warm sauce over. Serve with vanilla ice cream, if desired.
Simmer jam, sugar and water until mixture is syrupy, about 5 minutes. Add mangos and cook over low heat 3 minutes. Stir in lemon juice. Heat brandy until just warm. Ignite and pour flaming over mangos. Stir and spoon over ice cream.
Combine all ingredients in a large pitcher, stir until sugar dissolves. Cover and refrigerate for at least 4 hours or overnight. Remove cloves and cinnamon sticks before serving. Serving size: 3/4 cup.
To make the scones -. Spray a large baking tray with non-stick cooking spray. Sift the flours into a large bowl, returning any husks from the wholemeal flour to the bowl. Using your fingertips, rub in the spread until fine crumbs form. Stir in the parsley, dill and chives. Add the milk and using a flat bladed knife and mix until the dough just begins to come together. Turn out dough onto a lightly floured surface and bring together to form a ball. Press out or roll to form an 18cm round. Using a 4.5cm round cutter, cut out shapes from the dough, dipping the cutter into extra flour as you go to stop the dough from sticking. Bring together remaining dough and repeat rolling and cutting. You should have a total of 12 scones. Place shapes on the tray about 1cm apart and sprinkle with extra flour. Bake for 10 minutes or until cooked. Transfer to a wire rack to cool. To make the topping -. In a small bowl, combine the sour cream, lemon zest, lemon juice and 1 1/2 teaspoons each of the dill and parsley. Assembly of scones and topping -. Split the scones in half and place on a large serving plate. Evenly spoon a little of the sour cream mixture over each half. Sprinkle with the remaining dill and parsley and top with a few pieces of smoked salmon and then the lime. Sprinkle with pepper and serve.
Thaw potatoes slightly for easier mixing. In a large bowl and using a wire whisk, blend together well, the sour cream and soup. Stir in the hash browns, onion and celery. If you are using the mushroom or celery soup instead of the cheese soup, you can add 1 cup of grated strong cheddar cheese at this point if you wish. But it is just as good without. Spread into a greased 9" x 13" casserole dish. Sprinkle with Italian cheese blend and lastly with Parmesan cheese. Bake at 350 degrees F for 1 to 1 1/2 hours.
In a oiled wok, cook the egg to make an omelette; remove from pan and slice. Add more olive oil;throw in chicken, prawns, mushrooms and cook, stirring constantly, for about 5-6 minutes. Add ginger; stir through. Add rice; continue to stir constantly from bottom of pan. Add soy sauce, salt and pepper; keep stirring. Turn heat down if rice is sticking to pan. Continue to stir till all ingredients are mixed through, then add onion and egg. Stir through for another minute and turn off heat. Turn rice every few minutes with heat off to stop it going soggy on the bottom. Serve and enjoy.
Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15 Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter. Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry Sambhar (South Indian Lentil Curry): Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste. When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.
Preheat oven to 180- 200 degrees C. brown sausages in frying pan. while sausages are on, heat the remaining chopped ingredients in a casserole dish (except worcester sauce, tabasco & herbs) when sausages are browned, cut them into chuncks and add to the casserole dish. Put into a preheated oven for up to 2 hours.
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy, and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups. Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Saute the chicken breast, garlic, onion and green pepper in oil until chicken is cooked through. Rinse and drain beans/peas. Add beans, chicken broth, green chilis and seasonings to pot. Simmer for 10 minutes. Stir in enough flour until chili is thickened to desired consistency and add salt and pepper to taste. If chili is too thick, thin it out with more chicken broth. Serve hot.
Soak raisins in 1 cup very hot water for 10 minutes until plump. Drain and set aside. Cook the potatoes in a large pot of salted boiling water for 10-12 minutes or *just* until fork tender. Do not overcook. Drain potatoes and set aside. Heat olive oil or ghee over medium heat in large saute pan. Add the red onions, drained raisins, chili peppers, ginger, turmeric, garlic, cumin seeds and fennel seeds. Cook for 10 minutes, stirring occasionally. Stir in the potatoes and most of the spearmint (saving the remaining spearmint for garnish.) Stir to coat the potatoes. Toss with lemon juice; season with salt and pepper. Transfer to a serving bowl or platter and garnish with lemon wedges and fresh cilantro.
Add shortening to flour and next 4 ingredients till it is consistency of meal. Dissolve yeast in the warm water and let rise 10 minutes or so. Add flour mixture to yeast and mix until smooth. Put in greased bowl, cover, and refrigerate. (overnight?). Before baking, remove from Frig, roll out and use cookie cutter to make the biscuits. and place on cookie sheet. Let them rise 30 minutes. Bake at 450 for about 10 minutes.
Wash the chicken inside and out and dry with paper towels. Stuff the ginger, green onion and 1 teaspoon of salt inside the chicken and turn chicken over on it back and brush with Shao Hsing wine season with half of the salt and turn over breast side up and repeat this step. Place the chicken on a round dish and let stand for an hour. In a large stockpot add in the chicken and fill with water and place over a high heat and bring to a rolling boil for 5 minutes and cover and turn off the heat. Do not open the cover for the next 45 minutes. Remove the chicken from the pot and place into an ice water bath to cool the chicken for an hour and pat dry with paper towel inside and out. When the chicken is cool place onto a cutting broad with a clever slice the chicken in half. In a large wok add oil and heat to 350° and with care place into one half of the chicken and deep fry to a golden brown and place onto a rack and repeat this step. Let the chicken set for 15 minutes and then cut up the chicken Chinese style and place the chicken pieces on a serving platter and top with green onion and parsley. Serve with pepper salt in a small dish on the side. Place salt, peppercorns and white pepper in wok over medium heat, swirling wok for 2 to 3 minutes. Let cool.
Place meat into crock pot. In a mixing bowl, whisk together tomato paste, wine, vinegar, water, brown sugar, garlic, soup mix, thyme and pepper. Pour this mixture over meat in crock pot and cover. Cook on low for 6-8 hours. Allow to rest before slicing. Slice and serve with the sauce poured over the slices of beef.
Dry peeled and sliced ginger in a 140F oven for 8-10 hours. Cool. Place in saucepan with enough water to cover. Boil over medium heat until ginger is tender, about 30 minutes. Drain and cool. Measure ginger slivers and place in saucepan with equal amounts of sugar (about 3 cups) plus 3 tblsps of water. Simmer ginger slowly until sugar is dissolved, stirring frequently. Continue to simmer, stirring occasionally, until ginger becomes transparent and syrup has nearly evaporated. Remove several slivers at a time with slotted spoon and place in paper bag containing 1/2 cup sugar. Shake to coat with sugar then remove to dry on waxed paper. Store in an airtight glass jar.
Using a food processor or mini food processor, combine all ingredients and pulse until all of the banana chunks are incorporated. Then process fully until everything is whipped into oblivion, smooth and creamy. Spread on toast, bagels, pancakes, waffles, sandwiches, whatever you want!
Preheat oven to 350. Combine first five ingredients in a bowl. In a separate bowl cream butter together with two sugars. Beat the egg into the sugar and butter mixture. Slowly combine the wet and dry ingredients. Fold the Walnuts, Coconut, and Chocolate chips into the batter with a rubber spatula. Drop by the spoonful onto a cookie sheet. Bake for 10-12 minutes until edges of the cookies are golden brown.
In a medium saucepan, combine the half and half cream and the cocoa powder; bring to a light boil, stirring constantly. Remove from the heat. Add in the remaining ingredients; beat at medium speed.
In a large mixing bowl, beat together butter and sugar until creamy. Add egg and lemon juice; beat well. In seperate bowl, combine flour, baking powder, baking soda and salt. Gradually beat flour mixture into creamed mixture. Beat until well-mixed. Dough will be soft! Divide dough in half. Wrap each half in wax paper then plastic wrap and chill at least 2 hours in FREEZER. After dough has chilled, preheat oven to 375. Roll dough on to lightly floured surface to 1/8"-1/4" thickness. Cut out shapes with cookie cutters and place on ungreased cookie sheets. Bake @ 375 for 8-10 minutes or until edges slightly golden brown. Makes about 4 dozen, depending on size and shape of cutters used.
Cream sugar with butter. Sift flour and baking powder. Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup). Spread in 9x13 pan. Cover with well-drained pineapple. Mix topping ingredients till crumbly and sprinkle over pineapple. Bake at 350° for 1 hour.
Lightly saute bacon & mushrooms;drain. Combine with rice, onions & tomatoes. Add mayonnaise & toss lightly; season & chill. Serve in a lettuce lined bowl.
Brush onion with oil and place cut side down on a nonstick foil lined baking sheet. Roast at 450F for 20 minutes, then flip over, brush with a little more oil, then roast until the onion "pops" and looks caramelized and ruffled like a rose. Pulse tomatoes in a food processor until they resemble chunky salsa. Place all ingredients in a saucepan and simmer over low heat until reduced by half, about an hour. Puree sauce in food processor (in batches if necessary) and cool before using, or reduce further by simmering until it is your desired consistency. Freeze any unused portions for use later.
Boil chicken an hour with celery and onion. Reserve 2 cups broth from boiling the chicken. Cook spaghetti noodles in remainder of chicken broth, adding enough water to make sure there's enough liquid to cook the pasta. Drain noodles and set aside. Debone chicken. Mix reserved 2 cups broth with cream soups, add spaghetti, deboned chicken and Cheez Whiz and mix well. Top with thinly sliced or shredded Velveeta if wanted. Place in a 13 x 9 pan, bake at 350 degrees until bubbly. About 30 minutes.
Place all ingredients into a blender and puree until smooth and slightly thickened. Pour the puree into a plastic freezer storage ban and place in your freezer. About every 1/2 hour for the first 2 hours mash the bag by hand to keep the ice crystals small and the sorbet smooth. Freeze over night, and serve the next day for best results.
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into 1-inch balls, roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months. TO USE FROZEN COOKIE DOUGH: Place the dough balls 2-inches apart on baking sheets coated with cooking spray. Bake at 350-degrees for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely. TO USE DOUGH WITHOUT FREEZING: To prepare cookies without freezing, shape dough into 1-inch balls; roll balls in egg white, then in nuts. Place about 2-inches apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350-degrees for 12-14 minutes or until lightly browned. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
Preheat oven to 375°F Either grease 10 muffin cups with butter or coconut oil, or line them with papers. In a small saucepan, warm your coconut oil just until it melts. Or use your microwave on defrost setting 10 seconds at a time. It should still be on the cool side. DON'T over heat . On a hot day mine will liquefy on its own. In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each. Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool. Note - If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter.
Mix all ingredients together. Marinate beef 3-4 hours or overnight If possible. Grill.
Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot. Cover & cook on low for 8 hours. An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).