HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Put the white sugar and cinnamon in the pie plate and mix them together with your fingers until they are completely mixed. Remove the biscuits from the tubes. Place each biscuit on the cutting board and cut each one into fourths. Place each piece of biscuit into the cinnamon sugar and shake it all. around until it is coated. (Do a few at a time.). Put the butter and brown sugar into the pot and heat it over low heat until it is mixed together. Stir with the wooden spoon. Turn off the heat. Spray the Bundt pan with cooking spray. Place the biscuit pieces evenly in the Bundt pan. Pour the brown sugar mixture over the biscuits. Bake the biscuits in the oven for 35 minutes. Remove the Bundt pan and place it on the wire rack to cool for 10 minutes. To serve, turn the Bundt pan upside down onto the cake plate. The biscuits should fall right out. Let the monkey bread cool for a few minutes. Pinch off piece to eat.
Mix first 5 ingredients in large glass measuring cup. Fill 2 tall glasses with ice. Pour juice mixture over and serve.
Chop& Dice veggies, add all ingredients to a stock pot. Add water if necessary to bring liquids to almost twice the depth of the veggies in the pot. Bring to a boil, turn down to simmer and cook about 2 hrs. until veggies are soft. I divide into 1 1/2 cup servings and freeze in bags.
Preheat the grill to medium. Place the sardines and tuna steak on the grill rack and grill for 10 - 15 minutes, turning halfway through the cooking time. Leave to cool, then chill in the fridge before adding to the salad. Place the lettuce, tomatoes and onions in a large bowl, then add the green beans, peas, cannellini beans and smoked salmon. Flake the grilled tuna and add to the salad, season with the sea salt and black pepper and mix together carefully. Add the grilled sardines and garnish with the soft-boiled egg quarters. Cover and chill before serving. When ready to serve, dress with salad cream or mayonnaise to taste and serve with warm toasted baguette, ciabatta or hard dough bread. Tips: I used to drown my Ghana Salad in salad cream - guilty pleasures - but if you want a healthier option, make a vinaigrette of 3 parts olive oil to 1 part balsamic vinegar and season with sea salt and black pepper, then add to the salad before serving. Hard dough bread (also known as 'butter bread') is a white loaf that is slightly sweet. It can be bought sliced or unsliced. Recipe courtesy of Zoe's Ghana Kitchen by Zoe Adjonyoh. Get the book here: https://www.amazon.com/Zoes-Ghana-Kitchen-Zoe-Adjonyoh/dp/1784721638.
Preheat oven to 375 degrees. In a bowl, mix all the dry ingredients except the sugar and set aside. In another bowl, cream the butter with the sugar. Add the eggs one by one, mixing well after every addition. Add the vanilla and mix well. Start adding the flour mixture, 1/3 at a time and alternating it with the milk, beating on low so that it incorporates smoothly. Pour the chocolate chips in and mix them in with a spatula or spoon. Pour batter into a greased cake pan and bake for 25-35 minutes or until golden brown and a toothpick inserted n the center comes out clean.
Combine ground turkey with all other ingredients and chill for at least 1 hour and up to 24 hours. Form into patties, about 2.5 ounces for a cooked 2 ounce patty. Cook over moderate heat until cooked thoroughly, about 3 minutes per side. (DO NOT OVERCOOK).
In large soup pot, saute onions and green pepper in bacon grease. Add ground beef and cook and stir until no longer pink. Add all remaining ingredients. Bring to a boil, stirring occ. Simmer for 1 hour, stirring occ.
1. In a medium size bowl add Garlic Chili Pepper Sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season. 2. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot. 3. Add 2 tablespoons of oil to a hot wok or skillet and drop in the chopped kale. Saute for 3 to 4 minutes. 4. Place kale on a serving dish and pour shrimp on top! ENJOY!
In a saucepan, bring water and salt to a boil. Add carrots and cook for approximately 8 minutes until crisp-tender. Drain and set carrots aside. In the same saucepan, melt butter, stir in sugar and mint until well blended. Return carrots to the pan. Cook and stir for 2-3 minutes until carrots are tender and evenly coated. Serve warm.
Cream together shortening, salt and sugar. Add dry ingredients. Mix with milk and slightly beaten egg. Mix with pastry blender until the dough sticks together. Place on floured surface. Pat down with hands until 1/2 inch thick.Cut with. round cutter. On cookie sheet place the biscuits close together for softer biscuits and 3/4 inch apart for crustier biscuits. Cook at 450 degrees for. 10 to 12 minutes. Makes 16 medium biscuits.
Place the first 8 ingredients in a medium dutch oven; heat thoroughly. Simmer on low heat until the cream cheese is well blended. Remove from heat; serve and sprinkle with mozzarella and parmesan.
Put the chicken fillets in a shallow glass or ceramic dish. Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate. Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine. Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside. Spray barbecue plate or barbecue grill with cooking spray and preheat to medium. Drain chicken fillets from the marinade, reserving marinade. Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts). Divide the chicken between plates. Drizzle dressing over salad and toss and then serve with the chicken.
combine soymilk, cinnamon, vanilla, peanut butter and flour in a medium sized bowl, whisking till smooth. heat oil in a pan (low-medium). dredge bread in mixture and cook till brown on each side (about 2 minutes for the first side, 1 for the second). serve with maple syrup and enjoy.
Preheat oven to 300 degrees F. In a large dutch oven, heat oil. Brown meat on all sides and season with salt and pepper while browning. Remove beef to a plate when done browning. Add onions and mushrooms to the pot and cook until onions are translucent. Add garlic and mustard powder and cook for 1 more minute. Stir in stock or water and loosen any bits on the bottom of the pot. Add sugar and give a good stir. Add meat back to pot making sure to also add any juices that drained onto the plate. There should be enough liquid to come about halfway up the sides of the roast, but if not, add enough water to reach this point. Top with rosemary sprig. Cover and cook in the oven for about 3 hours or until meat is fork tender. Place the meat on a serving plate and tent with foil. Cook the liquid until it is reduced by about half, making a glaze / gravy. You can add a bit of flour mixed with cold water at this point if you want to thicken it.
Melt butter in a saucepan over medium heat. Add remaining ingredients. Simmer uncovered and stir occasionally for about 10 minutes (if using frozen corn, heat covered for 10 minutes, then uncovered an additional 10 minutes).
Fill a tall glass with ice. Add tomato juice, Tequila, L&P Worcestershire sauce, Tabasco and celery salt. Stir. Garnish with lime wedge and chilli pepper.
Fillet and score your carp. Roll the fillets in salt and let stand overnight in the refrigerator. Rinse in fresh water, pat dry. Place in smoker heated to 180°F (80° C) for four to eight hours, depending on size of fillets, using maple, apple, hickory, or cherry wood. You'll know when the fish is ready; the meat will fall in tender flakes at the touch of a fork.
In large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 minutes or until onion is softened. Stir in stock, salt and pepper; bring to boil; reduce heat, cover and simmer for 10 minutes. Meanwhile, cut green and red peppers in half lengthwise; remove core and membranes., and cut in half crosswise; cut lengthwise into strips. Core and chop tomatoes. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender. Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated. Garnish with parsley. Serve with a crusty roll and crunchy-crisp marinated salad.
Preheat oven to 300°F Grease 13x9" baking pan; set aside. Beat granulated sugar and eggs in medium bowl with electric mixer until thoroughly blended. Add almond filling; beat until blended. Sift together flour, baking powder and salt; fold into almond mixture. Spread batter evenly in prepared pan. Bake 40 to 45 minutes or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into 2" x 1.5" bars. Dust with powdered sugar.
Mix the parmesan with the beaten egg and set aside. Place the medaillons or fillets between two sheets of cling film and using a meat tenderizer, rolling pin flatten them. They nedd to be fairly thin. If you're using medaillons, like I did, you'll need to adjust the cooking times slightly as they are thicker and will take a little longer cooking. Season to taste with salt and pepper on both sides and sprinkle with chopped rosemary or sage. Dredge both sides in flour. Heat the oil in a frying pan until quite hot, but not smoking. Dredge the meat through the egg/parmesan mix, making sure that it sticks to both sides and immidiately transfer to the hot pan. Fry on both sides until nice and golden, and nearly cooked through. This doesn't take long a few minutes either side. Transfer to an oven proof dish and place in a preheated oven 120°C/250°F/Gas 1/2-1 for approximately 15-20 minutes. The low temperature will allow them to rest while finishing to cook, resulting in a moist fillet. These are good hot or cold.
Bring a big pot of water to a boil. In a medium skillet, bring 1 cup stock to a boil; add in thyme and salt to taste. Add in carrot; cook for 3 minutes. Add in asparagus tips; cook for 2 minutes. Add in zucchini; cook for 2 minutes. Add in peas; cook until all the vegetables are just tender, and the stock has just about evaporated; turn off heat. Salt the boiling water and cook the pasta al dente. When the pasta is just about done, turn the heat under the vegetables to medium and stir in the olive oil or butter. Cook for about a minute, then add the remaining stock; cook until the vegetables are very tender but not mushy. Drain the cooked pasta and toss it with the cooked vegetables and their broth. Adjust seasoning with salt and pepper to taste. Top with about 1 cup Parmesan cheese or enough to thicken the sauce and serve, passing additional Parmesan at the table.
Stir the yeast into lukewarm water and set aside. Combine 5 cups flour, sugar and salt in the bowl of an electric mixer. Add the yeast mixture, remaining water and olive oil. Using a dough hook attachment, mix on lowest speed of electric mixer (stir setting on a KitchenAid) until a dough starts to form, adding more flour as needed. Knead on low speed (2 on a KitchenAid) for 7 minutes. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until a smooth, firm, elastic dough is formed. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 11/2 hours or until doubled in size. I usually put mine in a SLIGHTLY warmed oven. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. Preheat the oven to 425°F and place an empty baking pan on bottom rack. This will be used later to create steam. Place the dough on a inverted baking sheet that has been dusted with flour. Cover with a towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white, and then slash the dough lengthwise about 1/4-inch deep in three spots. Place the pan of dough on the top rack, and pour a large cup of water into the warmed baking pan on the bottom rack. Bake for 45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.
In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes. Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve.
Thoroughly mix all ingredients together. Chill at least an hour to blend flavors and thicken the aioli. NOTE: I've had good luck freezing fresh ginger knobs. They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag). The 60 minutes cooking time is for chilling.
Preheat oven to moderate 180 degrees. Brush an 18x27 cm shallow rectangular tin with melted butter or oil. Line with baking paper, extending over two sides. Place flour, icing sugar and butter in food processor bowl. Using pulse action, press button for 1 minute or until mixture comes together. Turn out onto a lightly floured surface and knead dough gently for 30 seconds or until smooth. Press into prepared tin and bake for 15 minutes or until it is just golden. Cool completely in tin on a wire rack. FOR TOPPING: Combine syrup, cream, sugar, butter, eggs and coffee in a mixing bowl and beat with a wooden spoon until smooth. Add pecans and stir to combine. Pour topping onto pastry base and bake for a further 25 minutes, until set. Cool completely in tin. Lift out and cut into squares.
Soak chickpeas and when ready to make Lablabi rinse well and add to about 8 cups cold water. You may also substitute broth for the water. Bring to boil. Add garlic, cumin and harissa. Let simmer for about 1-2 hrs until chickpeas are soft. Add salt to taste ( you won't need any if you use broth). Add more water as needed. If you use prepared chick peas you only need to cook for 30 minutes or so. When chick peas are soft you can use an immersion blender or smash some of the soft chickpeas if you want a thicker broth. If you like a thin broth just leave as is. When ready to eat stir in the Olive Oil, lemon juice and parsley.
Prepare all ingredients before starting dish. Heat wok or fry pan on medium high to high heat, add canola oil and swirl around pan to ensure coverage. Add onion and garlic and cook for one minute stirring constantly, add carrots and cook for 45 seconds stirring constantly, add mushrooms cook for 1 minute stirring constantly, add red bell pepper stirring constantly for 45 seconds, add shrimp and stir constantly until almost done, add Chinese chili sauce, stir then white wine, stir then add broccoli florets stir and cook until broccoli is emerald green. Serve over brown rice cooked in low sodium chicken broth.
Rinse and remove unwanted pieces from the peas. Cover with cold water and let soak overnight. Afterwards, drain and rinse the peas. Peel the onion and stud it with the cloves. Put everything into the pot with the peas. (Use fresh water for the 8 cups, not the soaking water.). Bring to a boil; cover, lower heat, and let simmer until they are very soft, about 2 hours, stirring often. Remove meat from soup. Trim it from the bones, cutting into small pieces. Return it to the soup. Salt to taste and serve. (I must add, however, that the listed amount of salt could be too much for some people, let alone adding more at this point. However, I've included the amounts listed by the author because she says that Finnish food is very salty. Use your own judgement.).
Preheat oven to 375 degrees Fahrenheit. Place 12 foil cupcake liners into muffin tins. Cook macaroni as package label directs and drain. Measure flour into a medium saucepan. Slowly whisk in 1 cup of milk. Whisk in the remaining milk. Place over medium heat and cook until small bubbles appear around the edge. Reduce heat to low and simmer, stirring often, until thickened slightly, about 15 minutes. Remove from heat and stir in 1 cup Cheddar, Mozzarella and Parmesan cheese. Add macaroni, stirring gently to coat. Let rest for 5 minutes to cool. Scoop into prepared muffin tins, filling to the top. Sprinkle reserved 1/2 cup cheddar over tops. Bake for 15 to 20 minutes or until tops are lightly browned. Remove from oven and cool for 15 to 20 minutes. Go around the edge of cups with the tip of a small knife and remove cups from muffin tins.
Mix all ingredients thoroughly and marinate steak for one hour. Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.
Brush a small baking-sheet with oil and lay the salmon on it. Mix the honey, mustard and dill together and spoon on top. Roast in an oven preheated to 400°F for 12 minutes. Eat with new potatoes and finely sliced cucumber in olive oil and lemon juice.
Peel and cut mangoes into slivers or cubes. Put into a flat serving dish. Cover with the yogurt, then sprinkle the demera suger over the top quite thickly. Put in the fridge for at least two hours before serving.
Heat your oven to 425*F. Stir together salt and pepper in a small bowl. Put 2 tbls. of melted butter in a 10" cast iron skillet(or nonstick) with sloping sides; swirl skillet to coat sides with butter. Working as quickly as possible to keep potatoes from darkening, arrange 2 layers of potato slices slightly overlapping in skillet, beginning at the outside edge and working inches Sprinkle with 1/4 of the salt mixture; drizzle with 2 teaspoons of the butter. Sprinkle with 1/3 cup of the cheese, being careful to keep the cheese away from the sides. Add 2 more layers of potatoes plus another layer of the potatoes only along the outer edge to keep the top surface level. Sprinkle with 1/4 of the salt mixture. Drizzle with 2 teaspoons of the butter, then sprinkle with 1/3 cup of the cheese and the rosemary. Repeat layering the potatoes, sprinkle with 1/4 teaspoons salt mixture and sprinkling 1/3 cup of the cheese and drizzle with remaining butter. Heat the skillet with the potatoes over medium high heat until sizzling hot. Cook an additional 5 minutes, shaking the pan occasionally. Remove from heat; cover with foil. Lightly spray the inside surface of foil with nonstick cooking spray before covering skillet. Bake 15 minutes. Remove the foil; bake an additional 15 minutes or until the potatoes are tender. Remove from heat. Run a rubber spatula along sides of the skillet to loosen potatoes. Top skillet with a platter; iinvert the potatoes onto platter. If the potatoes stick, carefully loosen with a spatula and arrange on surface. Enjoy! Note:. Potatoes may be made up to 4 hours ahead of serving. Invert onto baking sheet; cover and refrigerate. To serve, reheat, uncovered, at 350*F. for 25 to 30 minutes or until heated through.
Remove casing from sausage and crumble it. Cook in a medium skillet until browned and no trace of pink remains, 6-7 minutes. Transfer to plate lined with paper towels to drain. Cook penne as directed. Wipe skillet clean, return to medium heat and add oil. Saute the onions and garlic until the onions are translucent, about 5 minutes. Add the mushrooms, herbs if desired, salt and pepper and cook, stirring occasionally, until the mushrooms are lightly brown. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until reduced by a little more than half, about 10 minutes. Add tomatoes and some of their juice or the pasta sauce and simmer for 8-10 minutes. Add the reserved sausage and heat through. Taste and adjust seasoning accordingly. Drain the pasta and, if desired, return it to the pot, add the sauce and return to low heat for 2-3 minutes. Pass the cheese on the side.
LAMB:. Heat oil in a small skillet or saucepan. Whisk in flour and cook over medum heat, stirring for 2 minutes. Add next six ingredients. Stir to combine. You will have a thick paste. Cool marinade for 15 minutes. Rub over lamb. Marinate for 30 minutes or up to 8 hours in the refrigerator. Preheat oven to 375°F Line 2 Baking sheets with parchment paper. VEGETABLES:. Combine frozen potatoes and carrots in a medium sized bowl. Toss with remaining ingredients. Place on prepared baking sheet. Bake on lower rack in preheated oven for 45-50 minutes. Place prepared lamb on baking sheet. Place on middle rack of oven. Bake lamb at the samt time for 40 minutes or until a meat thermometer registers 140F for medium rare. Transfer lamb onto a carving board and tent loosely with foil. Let stand for 10 minutes before carving.
Wash rice really well until water runs clear, strain well, put in rice cooker and add water, set aside. Heat pan on medium high heat, add olive oil or lard, let it heat up a bit like 5 minutes more or less. Be sure the oil is hot enough, you can test it by dipping a wooden spoon if it sizzles it's ready. Add season port to hot oil, let it fry in one layer underdisturbed until browned. About 5 minutes more or less. Add minced onion and bell pepper and cook down together with pork for about 5-7 minutes, add minced garlic afterwards and cook for 2 minutes or so until fragrant. Turn off heat and dump this sautee into the rice cooker with the rice and water, mix well. Add drained can of pigeon peas, 2 teaspoon salt, 1 sazon goya, and 1/4 teaspoon cumin. Mix well. Taste the water in there, it should be salty like ocean water, if not add more salt carefully. Increasing by 1/2 teaspoons and so on but don't use more than 3 teaspoons. Cover and turn on rice cooker and set to cook, when it beeps the rice is done. Fluff it and it's ready.
Preheat oven to 400 degrees. Heat olive oil in an oven-proof skillet over medium-high heat. Sprinkle and massage a generous amount of kosher salt and pepper all over the pork. Sear the pork on all sides until deep brown. Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest in the foil for 10 minutes. Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Deglaze with the bourbon, scraping up the brown bits from the bottom of the pan. Whisk in the soy sauce, ketchup and brown sugar. Bring the sauce to a boil. Reduce the heat to low and cook for 2 minutes. Remove the pork from the tin foil. Whisk any drippings that have collected in the tin foil into the bourbon-barbecue sauce. Slice the pork and pour the sauce over all. Enjoy!
Melt the stick of margarine. Mix together the coconut, brown sugar, almonds, flour and melted butter. Place on cookie sheet and put in oven at 325 degrees until brown, stirring often. Let this cool. Mix together the pudding and milk then add the Kool Whip. In the bottom of the bowl add a very light layer of the coconut/almond mixture then spoon on top the pudding mixture. Add most of the coconut/almond mixture in the middle just make sure to save enough to sprinkle on the top and then add the remaining pudding mixture. Then add the amount you saved to garnish the top of the pudding. Chill and serve.