HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute the chicken & onion in the oil. Add the remaining ingredients. Simmer 10 minutes to allow the flavors to meld & the peppers to soften. **To prepare fresh coconut: Preheat oven to 350°F Use a Philips screwdriver to poke holes in 2 of the 3 'eyes' of the coconut. Set on a measuring cup to drain the liquid ("juice") while the oven is preheating. A few shakes help. When drained, place in oven for 15 minutes. Strain liquid to remove any debris & reserve liquid - it could be anywhere from 1/2c to 1 cup or more. After 15 minutes, remove coconut from ovem & crack on hard surface. Use a strong spoon or similar device to pry nutmeats from outer husk. Use a vegetable peeler (or paring knife) to remove brown layer from the nutmeats. Rinse & use as desired.
Place Jicama, Celery, Walnuts and Raisins in a bowl. Whisk mayo, Lemon juice Splenda in a small bowl. Add water to thin to a pour able consistency and blend together with jicama Mixture.
Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again. While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve. Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil. Trim the artichoke stems off, and trim 3/4 inch off the top of the artichoke flower. Pull off any damaged leaves around the base. Using kitchen shears, trim each point off the outer leaves. Squeeze lemon juice over the cut edges to reduce browning. Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily. Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.
Combine Chili sauce, vinegar, molasses, chili powder, chipotle, and garlic in a small saucepan, bring to a boil. Reduce heat and simmer, stirring frequently, about 3 minutes. Grill chicken to taste and baste on sauce towards the end. Grill chicken and toss in sauce if you dont want the sauce to be "burned on" a bit.
Pre-heat oven to 350°F. Combine dry ingredients. Combine wet ingredients and stir into the dry mix. Add diced apples and stir to distribute evenly in the batter. Place the batter in an oiled cake pan, loaf pan, or muffin tin. Bake for ~30 minutes if using a cake/loaf pan or 14 minutes for muffins.
In a small bowl, combine the egg, chili powder, cumin and chili sauce. In a food processor, pulse bell pepper, onion, and garlic until finely chopped. If needed, strain to remove excess water. Add beans and egg mixture, pulse until combined. Transfer to a bowl. Work in bread crumbs and parmesan until mixture is sticky and holds together, adding more bread crumbs if needed. Divide into four burgers. Grill or freeze for later use. Heat a skillet on the stove top (medium heat). Coat with cooking spray and cook the burgers about 6-8 minutes per side. You can also bake them in the oven at 375 for about 10 minutes on each side.
According to the manufacturer's directions add the flour, milk, nuts, egg, sugar, margarine or butter, liqueur, yeast, and salt to a bread machine pan, . Bake and cool as directed. Drizzle cooled bread with Amaretto Glaze. If desired, top with additional nuts. Makes 1 - 1-1/2 pound loaf (24 servings). Amaretto Glaze: In a small bowl stir together 1/2 cup sifted powdered sugar, 1 tablespoon amaretto or hazelnut liqueur or 1/2 teaspoon almond extract, and enough milk (1 to 2 teaspoons) to make a glaze consistency.
In large bowl, combine 3 cups all-purpose white flour, undissolved yeast, lemon zest, and salt. Heat the milk, water, honey, and oil until very warm (120° to 130° F). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in the whole wheat flour and enough remaining all-purpose white flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Gently knead in the candied ginger. Cover and let rest on a floured surface for 10 minutes. Punch dough down. Divide into 6 equal pieces. Form each into a smooth ball. Grease 2 (8 X 4-inch) loaf pans. Place three balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 375° for 45 minutes or until done, covering with foil during the last 15-20 minutes to prevent overly browning. Remove from pans; let cool on wire racks. Enjoy!
Put oven rack in middle position and preheat oven to 400°F. 2-3-qt ceramic or glass shallow baking dish. Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt. Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes. Sauce can be briefly simmered (with shrimp removed) to reduce it as needed. Cooks' note: Shrimp with heads on can be used; you'll need 1 3/4 pounds.
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. 2. Prepare pasta according to package directions. 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems. 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape.
In a small mixing bowl stir the egg, buttermilk, green onions and water together. In a medium bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt and pepper. Add the egg mixture to dry ingredients, stirring until just moistened. In a heavy saucepan or deep fryer, heat abut 2 inches of oil or shortening to 375 degrees. Drop batter by tablespoons into hot fat. Fry a few at a time, for 2 minutes, turning once. Drain on paper towels, keep warm in a 325 degree oven until they are all fried.
wash beans and look for foreign matter, small stones or pieces of dirt. rinse twice. put in a heavy pot with the water and fatback. bring to a boil and reduce to a slow simmer. simmer about 3 hours. Serve with corn bread and sliced onions.
Grease and flour 2 9" cake pans. Mix together cake flour, sugar, cinnamon, baking soda, powder and salt. Drain pineapple,reserving syrup. Add syrup to dry mixture; add eggs, oil and vanilla. Beat 3 minutes. Stir in pineapple, carrots and nuts. Bake 325 degrees for about 40 min or until done. Cool 10 min in pan. Unmold. Currant Icing Plump currants in 1/4 cup hot water for 5 minutes. Drain well. Beat sugar, cream cheese, butter, milk and vanilla together until smooth. Fold in nuts and currants.
Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat. Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside. Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish. Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes. Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to plate. Reduce the heat to medium, add the remaining 2 tsps oil and garlic to the pan, and cook stirring until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika, cook, stirring for 30 seconds. Stir in beans, spinach, and broth, cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from heat; stir in cheese and vinegar. Serve vegetables over polenta.
mix together in food processor adding in water slowly. knead and refrigerate 1 hour. roll to 1/4 cm thickness and fold into thirds. cut and cook for 7-10 minutes.
Drain chicken and place in medium bowl. With a fork break up larger pieces and add mayonnaise, Dijon mustard, red onion, celery, lemon juice, lemon pepper seasoning salt, and ground pepper. Refrigerate until chilled. Wash and pat dry lettuce leaves with a paper towel. Add cherry tomato halves to chicken salad and mix lightly to combine. Lay two lettuce leaves on a plate and spoon on chicken salad, sprinkle lightly crushed croutons on top and serve immediately.
Steep 2 white teabags in 1 cup boiling water and let chill in refrigerator OR chill with ice. (You can stir in sugar now or later). Pour tea into blender. Add the other ingredients and blend. I leave mine just a little chunky. Serve immediately and enjoy!
Chop the celery and the herbs. Mix all ingredients together in a small bowl. Serve as wraps, sandwiches, or with crackers. I suggest using multi-grain bread and lettuce. If you like creamier tuna salad feel free to double the mayo.
Blend all ingredients (BESIDES THE YOGHURT) on high speed for 30 seconds. Toss in the yoghurt and process for 45 seconds or until frothy. Chill and serve.
Butter the rye bread on one side like for a grilled cheese sandwich. Place thin slices of the corned beef on the bottom slice of bread, cheese then sauerkraut on top of the cheese. Top with the other slice of buttered bread and grill in a skillet over med. heat until browned on one side. Flip over and brown the other side until the cheese has melted. Serve the French dressing either on the side or open the sandwich's and put as much as you like on. You can put as much or as little of the beef, cheese and sauerkraut as you like
Combine Sweetened condensed milk, limeaid and cool whip in a mixing bowl. Stir until thoroughly mixed. Pour into 2 graham cracker crusts. Let chill. Filling will become firmer when chilled.
Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with 1/2 cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use. Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.
Combine all ingredients in a large saucepan and heat. Tear pork with fingers or a fork and submerge in sauce. Reduce heat to low and letter simmer till meat is heated, approximately 15 minutes.
Open up the chicken breast by cutting a pocket in the underside of the breast. Stuff the pocket with ginger, garlic lemon zest, chilli flakes, salt, pepper and thyme. Season the top side of the chicken breasts with salt and pepper as well. Wrap the chicken breasts tightly in cling film and then steam them for about 25 minutes. To check whether the breasts are cooked you need to unwrap one and make a cut into the underside of the breast to check that the meat is cooked through. If not, re-wrap and put back into the steamer for another 10 minutes or so.
Prepare noodles as directed but do not add cheese yet. While noodles are cooking open cans and layer in bottom of colander (including the chopped spam). Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse. Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately optionally topping with bacon bits and green onions.
Beat egg; add milk, sugar, cinnamon, nutmeg, and salt. Mix thoroughly. Cut bread into triangle, dip into egg and milk mixture. Brown on both sides on a well-greased griddle or frying pan. Serve with soft butter and maple syrup.
Thoroughly rinse and drain the fava beans. In a large skillet heat 2 tablespoons of olive oil over medium heat. Add garlic and saute for a minute. Add fava beans, vegetable broth, 1/4 teaspoon of paprika, 1/2 teaspoon cumin, 1/4 teaspoon of cayenne. Cook three to five minutes, stirring occasionally, until the beans are warmed. Begin to mash the beans by hand or with a masher. You are looking for a consistency that is not solid but thick enough to be scooped up using bread. If it seems too thick, thin with additional broth or water. Mix remaining spices together and reserve. To serve, place Bissara into a shallow soup bowl or dessrt plate with a high lip. Sprinkle 1/4 of the mixed spices. Drizzle additional oil on top. Serve with lemon wedges on the side. Serve warm or hot.
Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes. Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.
In a medium mixing bowl, dump in the Cool Whip and cherry gelatin powder and mix thoroughly. Dump in the pineapple (with juice) and cottage cheese and mix thoroughly. Refrigerate until serving. Refrigerate any leftovers.
In a bowl, combine the cranberry juice, mustard, and garlic. In a shallow dish (a flat-bottomed baking dish is good), place the pork chops in a single layer, then pour the cranberry mixture over and coat the chops well with the liquid. Cover the dish and refrigerate it all for at least 1 hour. Place a large skillet over medium-high heat and when the pan is hot* add a bit of oil (1 tablespoon should be fine). Add the pork chops and marinade, cover the skillet partially, and cook for 6 to 7 minutes; turn the chops over and cook the other side for another 5 to 10 minutes (depending on the thickness of your chops), uncovered, until cooked through and juice runs clear (be careful not to overcook, though, you'll want'em juicy) Season to taste with salt and pepper. Makes 4 servings. Note: "Hot wok, cold oil, food won't stick" is a useful quote to remember from chef Jeff Smith. :)
Preheat oven to 350°F. Grease eight (6 ounce) custard cups; set aside. In a large bowl, beat sugar, flour and butter/margarine. Add lemon peel and lemon juice; set aside. In a small bowl, mix egg yolks and milk. Add to cream mixture and stir. Fold in egg whites. Pour into cups. Place in baking pan and add one inch of water to pan. Bake for 35 to 40 minutes or until golden.
Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook until onions are translucent and mushrooms have given up their moisture (7 to 10 minutes). Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning; cook until heated through. Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir cream flour mixture into the soup. Stir in fresh salmon and simmer for 5 more minutes. If you want, use an immersion blender to puree the soup, or pour some or all of the soup into a standing blender and puree. Salt to taste. Garnish with fresh dill.
For Crust: Position rack in center of oven; preheat to 350. Butter 9" diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs, sugar and butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish. Bake crust until set, about 12 minutes. Cool completely on rack. For Filling: Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups of strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours. Makes 1-9" pie- serves 6. Using elelctric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.
I small heavy saucepan, combine whipping cream and sugar. Stir over medium heat until sugar dissolves. Remove from heat, set aside. In another saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves. Add to whipping cream mixture, and place in medium bowl. Add vanilla and sour cream, mixing well. Cover and chill in the refrigerator for 30 to 45 minutes or until mixtures thickens. Meanwhile, make raspberry sauce. Place raspberries in food processor. Cover and blend until pureed. Press berries through a fine-mesh sieve. Discard seeds. Stir together sugar and cornstarch. Put puree, sugar, and lemon juice in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to stir 2 minutes more. Remove from heat. Cool to room temperature. Remove cream from fridge. Spoon about 1/4 cup into the bottom of each of 6 parfait, wine, or cordial glasses. Drizzle 2 tablespoons of raspberry sauce and add another 1/4 cup of cream mixture. Drizzle whatever sauce remains and swirl with a small metal spatula. Cover and chill in the refrigerator for at least 2 hours and up to 4. To serve, top with a fresh raspberry and fresh herbs.
*NOTE* - all kinds of silken tofu can be used. Just add more/less to adjust consistency. Blend all ingredients in a blender/food processor till creamy and foamy. Taste. Chill before serving (or add some ice cubes and blend again, if you're in a hurry -- ). Variations: use orange juice, pineapple juice etc. instead of lemon juice (or use a combination). It's also great with frozen berries (add before blending).
Preheat oven to 375F. Peel the potatoes if you like, but as long as they are well scrubbed, they give a nice earthy taste if you leave them on. Cut the potatoes into chunks about 1-inch large across. Place the chunks into a bowl and add harissa and toss until potatoes are evenly coated. Add olive oil and toss again. Sprinkle potatoes with salt and sesame seeds and toss one more time. Spread foil on a large baking sheet and oil lightly (foil helps with clean-up later). Place seasoned potato chunks on baking sheet in a single layer. Bake potatoes at 375F for 30 minutes, then using spatula, turn potatoes so that the other side can cook, and bake 15 minutes more or until potatoes are tender and deep golden. Squeeze lemon over potatoes before serving. Serve at once.
Beat all ingredients together well. Drop by spoonfuls into heated butter or margarine, and brown quickly on both sides.
Cut bacon into bite size pieces. Cook bacon in microwave, checking after each minute, or cook in a skillet, draining fat. Don't let it get crisp. Meanwhile, mix the remaining ingredients in a 3 quart casserole dish. Add bacon and mix a little. Bake uncovered for one hour at 350*. It's best if they set out to cool for one hour before you serve them.
Cut chicken into parts and put into a foil-lined 9x13 baking dish. Pour salad dressing over the chicken. spread cranberry sauce. sprinkle onion soup mix. Bake at 350 F for 45 minutes to 1 hour, basting or turning occasionally.
Heat 1 Tbsp of oil in a large non-stick skillet, over medium/high heat. Add chicken, and cook for 5 minutes on each side or until no longer pink. Remove from skillet. Add 1 cup of water, barbecue sauce and corn to skillet. Bring to a boil. Stir in minute rice. Top with chicken. Cover and cook on low heat for 5 minutes. Stir and serve.
For Chicken: Heat a grill pan over high heat. Drizzle oil over chicken cutlets. and season with Montreal Seasoning. Grill chicken 3 or 4 minutes on each side. Slice chicken into very thin strips. Sprinkle the edges of your boboli with sesame seeds. Cover the pie with 3 tablespoons of Hoisin sauce and barbecue sauce. Cover pie with cheese. Top with sliced chicken and scallions and red pepper. Bake in pre-heated oven at 450 degrees for 10 to 15 minutes, until crisp and cheese is bubbly. Cut into slices.
Stuffing. In a food processor, whirl cubed halibut with egg white until smooth. Blend in whipping cream, lemon juice, chervil, salt and pepper. Refrigerate in an airtight container for at least 1 hour or for up to 4 hours. Salmon Wellington. Preheat oven to 400°F (200°C). Cut salmon fillet crosswise into 1/2-inch (1 cm) thick slices; cover and refrigerate. Trim spinach, removing stems; rinse and shake off excess water. In a large saucepan, cook spinach, with just the water clinging to leaves, just until wilted. Arrange in single layer on paper towels; pat dry. On a lightly floured surface, roll out puff pastry to form 14-inch (35 cm) square. Place on sheet of parchment paper large enough to cover large rimless baking sheet. Cover pastry with spinach, leaving about 1 1/2-inch (4 cm) border at edges. Spread half of the stuffing over spinach; layer with salmon slices, then remaining stuffing. Mix egg yolk with 1 tablespoon (15 mL) water; brush some lightly on uncovered top and side borders of pastry. Starting at bottom edge and using paper as support, roll up, pressing egg-washed top edge onto pastry; fold in sides, pressing together lightly. Place roll and paper on rimmed baking sheet. Make-ahead: Cover and refrigerate for up to 4 hours; add 10 minutes to baking time. Brush lightly with egg wash. Bake in centre of oven for about 30 minutes or until golden and crisp. To serve, trim off ends and cut pastry package crosswise into 8 slices. Pool one-quarter of the sauce onto each warmed plate. Arrange 2 slices per serving on top of sauce. Shallot Cream Sauce. Meanwhile, in small saucepan, simmer shallots with vinegar over medium-low heat until vinegar is evaporated. Add cream; simmer until reduced by half, about 4 minutes. Whisking constantly, add butter, a few cubes at a time, to make creamy sauce. Add pepper.
Put the ingredients in a bowl. Mix well. With a soft cloth, apply this on your furniture. Immediately wipe off with a dry soft cloth. Lo and behold- your furniture will shine like new! Repeat as much as you like, for all your furniture. ENJOY!
Method:. Grease and line a 20cm round cake tin. Cream the butter and sugar until pale and gradually add the eggs. Fold in the flour along with the spices and orange flower water. If the mixture is too stiff, mix in some milk until a dropping consistency is achieved. Put the mixture into the tin and bake at 375F/190C/gas mark 5 for 50-60 minutes until the cake is firm to the touch. Remove onto rack to cool.