HumbleIntelligence/food-ner-1-Million huggingface dataset:
Discard decaying leaves and flowers and any foliage which would be below the water line, plus any unnecessary leaves. Trim bottom ends of flower stems by cutting on an angle to maximize the surface area for water and to prevent the ends from resting flat on the bottom of the vase. Mix lemon-lime beverage, bleach, and warm water. Be sure to use warm water (100-110 degrees Fahrenheit or 38-40 Celsius). It will move up the stems more effectively than cold water; add flowers.
Mix and flour pork chops, and brown in skillet. Place in 9 X 13 dish, cover with 1 cup quick cooking rice. Mix 1 can condensed cream of chicken soup with 1 cup milk, and pour over the chops and rice, being careful to cover rice with liquid. Cover tightly and bake at 350 degrees for 1 1/4 hour. Soup will be absorbed into the chops and rice.
Peheat waffle griddle.Combine all ingredients,except olive oil sray, in bowl and mix together until smooth. Spray waffle griddle lightly, add about a cup and 1/2 of the badder to griddle then close. on medium heat.
preheat oven to 350 grease and flour a 9" pie dish with the butter and 1 tsp flour combine sugar, 3 tbsp flour and baking powder in a small dish, set aside put dates and remaining flour in a small bowl, stirring to coat. add walnuts, set aside in a medium bowl add eggs and beat well stir in date mixture, stir in flour/sugar mixture until well combined pour into prepared pie dish and bake 30-35 minutes until a toothpick inserted in center comes out clean serve warm or at room temperature.
Preheat oven to 350 degrees. Butter madeleine molds. Mix flour and baking powder in a small bowl. Whisk eggs, salt, and pepper in a medium bowl. Whisk oil, buttermilk, and cheese and add to medium bowl. Sift flour mixture into egg mixture (don't overmix). Fold pear and walnuts into mixture. Fill molds 2/3rds of the way with mixture. Bake until puffy and golden (12 to 16 minutes). Cool in rack. Serve warm.
Preheat oven to 375°F. Measure out sugar, separate eggs and measure and chop chocolate. Butter souffle dishes entirely and then add sugar (additional) coating the entire dish. Melt chocolate - you can either use a microwave, 20 seconds then stir and continue till done, or you can use the metal bowl method. Add yolks to chocolate (this will harden the chocolate so don't be alarmed). Use a beater on whites with a pinch of salt and adding sugar, a little at a time. Beat until whites hold med-stiff peaks. Fold white mixture into chocolate little by little (be gentle and it is okay if some chunks are left, but make it as smooth as possible). Pour into souffle dishes and run the end of your thumb around inside to remove any extra batter. Bake until puffed and crusted on top but still jiggly in center, 20 to 25 minutes. Serve immediately.
With an electic mixer combine the cream cheese and the butter until light, fluffy and pale in color. Begin to chop the garlic roughly and than add the salt to the garlic to release the oils. Chop until very fine and almost like a paste. Add the garlic and chives (or scallions) to the butter creamcheese mixture. Mix by hand and store in the refrigerator for an hour or two to let the flavors meld together. Bring out to soften at room temperature when ready to serve. Enjoy.
Preheat oven to 375 degrees. Wash squirrels well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle, add water to cover 2 inches and add salt, heat to boiling. Reduce heat, cover tightly and simmer until very tender, 1-2 hours+ depending on age. The meat should be almost ready to fall off the bones. Remove squirrel and let drain. When cooled cut meat from bones. Mix together vegetables, soup and squirrel meat in a casserole dish. Mix buttermilk, margine and flour together and pour over top. Bake at 375 degrees for 40-45 minutes.
CAKE: Sieve the flour, sugar, salt and cocoa together. Rub in the margarine or butter. Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract. Beat well until light and fluffy and well mixed. Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out. Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen. Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake. ICING: Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract. Beat until smooth and thick. Allow to settle for about 5 minutes before icing the cake. ASSEMBLING THE CAKE: When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing. Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle. Decorate each rosette with a nut half, chocolate button or fresh raspberry. Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.
In a large non-stick frying, scramble-fry ground beef and onion until no longer pink and onion is soft. Drain excess fat. Add next 6 ingredients, mix well and simmer uncovered for 15 minutes. Add beans and heat through. Layer corn chips, rice, beef mixture, cheese, red onion, lettuce, tomato and olives on large platter.
Saute onions in olive oil until golden. Add remaining ingredients. Cover and cook on low to med heat, stirring occasionally until veggies are tender.
Preheat oven to 375. Lightly brush bread slices with olive oil and bake 10-12 minutes until golden brown. Combine cream cheese, goat cheese, Italian seasoning, and garlic; set aside. Heat butter in large skillet over medium heat until melted. Add garlic, shrimp, and bell pepper. Cook and stir 3-5 minutes. Remove from heat and stir in parsley. Spread each bread slice with cheese mixture, top with 2 shrimp and serve.
Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes. Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft. Blend cauliflower until smooth using either a stick mixer or a food processor. Return to pan, stir in cream. Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper. Serve soup in bowls sprinkled with extra bacon and chopped parsley.
Toast bread in 350°F oven until golden brown, about 5 minutes. Rub lightly with garlic clove while still warm. Coarsely chop the mushrooms . In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add shallots and garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Remove skillet from heat. Keep mushrooms warm, covered. This can be made ahead,refrigerated and reheated at serving time. Tomato Relish: Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes. Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper; set aside. Beat egg and 2 T. water together; set aside. Unfold one sheet of puff pastry, keeping the other sheet covered. Cut into 9-12 squares, depending on the size you wish to make. Place 2 t. Nutella in the middle of each square; fold over to form a triangle. Press down the edges with a fork to seal, using a bit of water to moisten the edges so they stick together. Brush each pocket with the egg mixture and place on the paper-lined cookie sheet. Sprinkle each pocket generously with sugar. Repeat with the second puff pastry sheet, placing them on a separate cookie sheet. Bake for 9-12 minutes or until puffy and golden brown. The Nutella gets very hot, so let them sit for a few minutes before serving. Yum.
Heat water and coffee in microwave to 110 degrees; pour into large mixing bowl. Add sugar, molasses, caraway seeds, and yeast and stir to dissolve yeast. Let sit for a few minutes for yeast to proof. Stir in oil, salt, and rye flour. Add 2 cups of bread flour and beat for 2 minutes. Stir in enough remaining flour to make stiff dough and knead for about 10 minutes until dough is smooth and elastic (dough will be heavier than plain white bread dough). Place in an oiled bowl and turn to coat all sides of dough; cover and let rise until doubled in size. Punch down and shape into 3 loaves. Place in greased non-stick loaf pans (dark pans help the bottoms brown properly) and let rise until doubled in size. Bake in 375 degree oven for 30 to 40 minutes. Remove from pans immediately and cool on wire rack.
Shake the orange liqueur, amaro, lime juice, orange juice, simple syrup and soda with ice in a cocktail shaker. Strain over ice into a highball glass.
Spray broiler pan with nonstick cooking spray. Sprinkle chicken breast halves with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan. Broil 4 to 6 inches from heat for 12 to 16 minutes or until fork-tender and juices run clear, turning once. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally. Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook and stir 30 to 45 seconds or until thoroughly heated. To serve, arrange chicken on individual plates. Sprinkle with half of the cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese. Garnish with basil sprigs. High Altitude (above 3500 feet):. Broil chicken 16 to 20 minutes. Notes:. Ingredient Info:. Italian plum tomatoes, also called Roma tomatoes, are small oval fruits prized for their low moisture and high flavor. These characteristics make them perfect for canning, sauce and toppings; other tomatoes can make pizza and bruschetta soggy. Ingredient Substitutions:. To boost Italian flavor, use fresh garlic on the chicken breasts; mince 1 or 2 cloves and rub into poultry. Another Italian grating cheese can be used in place of the Parmesan; try Asiago or Romano.
In small bowl, whisk oil, vinegar, mustard, and mayo together until smooth and creamy. Crush herbes and add. Whisk to combine.
Break off the tough ends of the asparagus spears and drop in boiling salted water. Cook until crispy tender, drain, rinse with cold water, wrap in paper towels and chill 1 hour. Combine salad dressing, sour cream and 1/4 cup of the raspberries, breaking up the berries with a fork. Add salt and pepper if needed. To serve, place asparagus on a serving dish, spoon sauce across the middle of the spears and garnish with the remaining berries.
For Apple: Mix the brown sugar, butter and cinnamon to form a paste. Stuff the paste into the cored apple, then wrap the apple with the pastry. Use remaining pastry to add a decorative touch. Bake for 20 minutes at 375°F. For Sauce: Place the sugar in a pan with 3 to 4 tablespoons of water. Allow this to boil until it turns a rich amber color (232°F) on a candy thermometer). Remove from heat and whip in the butter and cream. Season with cinnamon. Stir in the bourbon. Pour over baked apple and serve.
Make the mustard first: Mix all ingredients in a small saucepan. Bring to a boil, stirring often. When somewhat smooth, it's done. Now start the tuna: TUNA Cut up tuna in large bite size pieces Coat with blackening seasoning Heat oil in pan till very hot, but not smoking Sear tuna on all sides for about 7-10 minutes total. Do not overcook. It's good for the tuna to be slightly pink on the inside. Serve right away with Cajun Mustard. This can also be made with peeled jumbo shrimp.
In a large pan or wok heat the oil to a medium heat. Add the garlic and ginger and fry for 2 minutes. Add the onion and fry for 3-4 minutes stirring frequently. Add the pepper, carrot, tomatoes, tom puree, milk and half the fresh coriander. Bring to the boil then reduce the heat and simmer gently for 15 minutes, stirring occasionally Add the curry powder, sugar and salt and mix thoroughly, simmer for another 15 minutes. Remove from heat and cool. Add the remaining coriander and liquidise using a blender, the hand held kind works best. Mixture may be used immediately (see my balti recipe) or frozen and kept for upto 12 months- I use disposable plastic pint glasses.
Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties. Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meatloaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meatloaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
Place the apricots and apricot nectar in a small saucepan and simmer uncovered for 10 minutes. Place the apricot mixture and chickpeas in a food processor and process until smooth. Set aside to cool. Stir the eggs, milk and melted butter into the chickpea mixture until all the ingredients are well combined. Sift the flour into a large bowl, add the coconut and brown sugar. Gradually stir the chickpea mixture into the flour and sugar mixture, and mix until all the ingredients are well combined. Spoon the muffin mixture into 12 greased 1/2 cup muffin pans and bake in a preheated oven at 180°C for 20-25 minutes. When cooked, remove the muffins from the oven and allow to stand in the pan for 5 minutes before turning them out onto a wire rack to cool, dust with icing sugar and serve (optional). TIP: Use half wholemeal self-raising flour to white to increase the fibre content. NOTE: In step 6, the recipe specified 12 1/2 inch muffin cups but then said that the recipe made 15 muffins, so you may find that there is enough mixture for 15 not 12 muffins. I've specified 12 for the sake of consistency. Please clarify this point if you make and review this recipe before I make it. Once I know, I'll get the yield corrected if the mixture is indeed sufficient for 15 muffins.
Combine flour, cornmeal, baking powder, sugar, salt, and pepper in large bowl. Add milk, eggs, and oil, mixing thoroughly. Dust hot dog bites with flour, then cover with batter and place on a cookie sheet with parchment paper. Bake at 357 for 20 to 25 minutes or until tops of bites are golden. Serve with ketchup or mustard dipping sauces.
Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and eggplant and fry for 8 minutes, stirring frequently, until soft and golden brown. Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown. Mix in the pepper strips and stir fry for about 3 minutes until soft. Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water. Stir vigorously, cover the pan and leave the mixture to simmer for 5 minutes until the tomatoes break down to form a thick sauce (you can add a drop more water if the mixture gets too thick). Season with salt and pepper and serve with basmati rice.
Preheat broiler or grill. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined. Place tomato halves cut-sides down directly on greased broiler pan or grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil or grill 2 minutes more. Remove cooked tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature.
Combine beans, herbs, salt, pepper, cayenne, cumin, chili and lemon zest in food processor. Pulse until moderately smooth. Stir in flour (do not run processor!). Heat 3" of vegetable oil in a pot to 375°F Using 2 tablespoons, make oval dumplings (quenelles) from the mixture, and drop into hot oil. Deep fry until dark golden brown. Drain briefly on kitchen paper and sprinkle lightly with salt. Stir together mint, yogurt, lemon juice, salt and pepper. Serve felafel with yogurt sauce and a lightly-dressed salad.
Cut onions into 1/4-inch slices and separate concentric rings. Set aside. Mix flour, salt (optionally), paprika, cayenne pepper, and the pepper flakes. Add stock until mixture takes on a batter consistency -- see note below. Pour oil into heavy saucepan, wok, or deep fryer to a depth of 2 to 3 inches. Heat to 350F. Preferably with tongs, coat each ring individually until completely covered with batter. In batches, place rings into the oil until batter takes on various shades of medium and dark brown. Remove rings from oil and place on dioxin-free paper towel to absorb the excess oil. * I'm not sure exactly how much stock to use here but start with the recommended 1 1/2 cups and add flour and stock intermittently until a batter texture is achieved.
Mix well and stuff casings. Smoke for 3-4 hours until the smell drives you NUTS!
Cook pasta according to instructions until al dente. While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it. Plunge broccoli in ice water to shock and retain slight bite. Set aside. Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through. Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste. Add the broccoli, drained pasta, and Gorgonzola. Taste and adjust seasonings. Serve with freshly grated Parmesan. Enjoy with a nice glass of white wine by the fire!
Put bread cubes in a greased 2 quart. baking dish. Beat eggs, add milk, margarine and sugar. Stir in fruit. Pour over bread cubes. Bake@ 350 for 45 minutes.
Mix first layer and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes. Combine ingredients for second layer and spread on first layer. Mix pudding and milk; spread over second layer. Spread remaining Cool Whip over third layer. Sprinkle with chopped nuts. Place in refrigerator until ready to serve.
place chiles, manoes and lemon juice in a pot. Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit. Bring to a full boil, one that cannot be stirred down, stirring occasionally. Add the rest of the sugar and return to boil for one more minute. Remove from heat. Remove any foam. Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.
Mix together cream cheese and picante salsa together with a hand mixer until smooth. Chill for a few hours. Serve with fritos.
Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat. Add onions, cover and cook for about 5 minutes. Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced. Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed. Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming. Cover and reduce heat to medium-low. Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total. Remove from heat and stir in the caramelized onions. Crumble in goat cheese and stir to combine. Add salt and pepper to taste. Serve immediately. Garnish with fresh parsley. Note: Servings are estimated.
Preheat oven to 350°F. Cut fish fillets into serving size portions allowing 4 to 6 ounces per serving. In bowl, mix pineapple, cloves and nutmeg. Spray an oven proof baking dish with non-stick cooking spray. Place fish in prepared dish, top with pineapple mixture and drizzle a half to one full tablespoon of pineapple juice over each serving. Cover with foil and bake 10 to 12 minutes, uncover and top with coconut. Bake 5 minutes more or until fish flakes easily.
Prepare a large serving dish or plate (make certain that it has high sides to hold the sauce from spilling). Season chicken with salt and pepper. Brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through. Place the cooked chicken in the serving dish. In the same frypan, saute the onions, garlic and fresh mushrooms in 1/4 cup butter until onions are soft (about 4-5 minutes). Sprinkle with flour; stir until coated (about 1 minute). Add in cream or milk (if using) bring to a boil simmer for about 2 minutes or until thickened. Remove from heat. Stir in 1/2 cup Parmesan cheese. And pour the sauce over chicken in serving dish. Sprinkle with more grated Parmesan cheese before serving. Serve this on top of cooked linguini or spaghetti pasta.
Spray mold of your choice with non-stick cooking spray. In food processor, combine cream cheese, corned beef, mustard, horseradish and mayonnaise. Pulse until all ingredients are fully combined, then pour into mold. Chill the mold least 6 hours. To serve, unmold onto serving dish and line with crackers to serve.
Preheat oven to 250F (low). Heat 1 tbsp butter and the olive oil in a large ovenproof skillet (or transfer to 9x13 after browning) over medium high heat. Add wings and drumsticks only. Sear outside to brown, turning as needed, about 5 minutes. Add necks so that all the meat is single layer in the pan. Season well with remaining butter, salt, and black pepper. (Brush with BBQ sauce now if using). Cover tightly with lid or aluminum foil and bake for about 3 1/2 hours (4 hrs if using legs). Carefully remove lid (watch for steam). Enjoy.