HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all the dressing ingredients in a large jat with a tight fitting lid. Cover and shake together to mix. Combine the bleu cheese, bacon, eggs, avocados, tomatoes and green onions in a large salad bowl and mix well. Add the dressing and toss to coat. Add the salad greens and mix well. Serve immediately. You may add 4 cups of chopped cooked chicken, or a mixture of chicken and chopped ham and serve as an entree.
Preheat oven to 250 degrees F. Butter four 1/2-cup ramekins and place into a deep roasting pan. In bowl, whisk together egg yolks and sugar. Set aside. Slit vanilla bean in half lengthwise and remove seeds. In a small saucepan, over medium heat, combine seeds, bean, and cream and bring to a boil. (If using vanilla extract, add to cream after it comes to a boil.) Remove bean. Add a bit of hot cream to egg mixture, whisking constantly. Whisk in remaining cream in a slow, steady stream. Strain misture through a fine-mesh sieve. Fill each ramekin half-way with bread. Sprinkle with raisins, chocolate chips, and half the cinnamon. Top with remaining brioche. Pour in cream mixture. Press tops lightly and let stand for 5 minutes or until bread has soaked up most of the cream mixture. Sprinkle with remaining cinnamon. Place roasting pan in the oven and pour in enough water to come up halfway up the sides of the ramekins. Bake for 35 to 45 minutes or until liquid no longer seeps out of rims when tops are pressed. Remove ramekins from water bath and let cool for 10 minutes. Run knife around inside of ramekins and invert onto individual plates. Serve with ice cream if desired.
Preheat oven to moderate 180°C. Place fish side by side in a lightly greased baking dish. Season with salt and pepper. Pour the wine over the fish. Bake about 20 minutes- check the fish has cooked. Remove fish to a warmed plate and cover with aluminium foil to keep the fish warm. Place the baking dish over a high heat, or alternatively pour the juices into a saucepan. Boil the liquid rapidly until slightly reduced. Serve the fish with the sauce poured over the top. Garnish with the parsley and serve with lemon wedges. Great accompanied by a light sald or steamed green vegetables.
Preheat the oven to 180C (350F). Lihtly grease a shallow tin 18 x 28cm (7 x 11 inches) and line with baking paper, leaving the paper hanging over two sides (to make it easier to remove later). Sift the flour and the cocoa into a bowl. Stir in the coconut and sugar, then add the butter and egg and mix well. Press the mix firmly into the tin, bake for 15 minutes, then press down with the back of a spoon and leave to cool. For the peppermint filling, sift the icing sugar into a bowl. Stir in the copha, milk and essence. Spread over base and refrigerate for 5-10 minutes until firm. For the chocolate topping, put the chocolate and copha in a heatproof bowl. Melt over simmering water (making sure water does not touch the bowl). Spread mixture evenly over the filling, refrigerate for 20 minutes or until firm. Carefully lift the slice from the tin, using paper as handles. Cut into pieces with a warm knife to give clean edges. Store in an airtight container in the refrigerator.
Preheat oven to 400°F and spray 10-inch springform pan with non-stick cooking spray. Combine flour, salt and sugar. Cut in the butter with pastry blender or fork. Mix in the vinegar. Pat crust onto bottom of springform pan and 1 inch up side. For filling combine sugar, flour and cinnamon. Add 2 1/2 cups blueberries. Place evenly on top of crust. Bake for 1 hour. Remove from oven and put remaining 2 cups blueberries on top, lightly pressing in blueberries. Cool completely. Remove rim and serve from springform bottom.
Mix the pounded ingredients with the chilli paste and salt. Heat oil in saucepan. Fry pounded ingredients until fragrant. Add prawns. Stir for 1 minute. Add coconut milk, tamarind juice and MSG. Bring to boil. Serve hot with steamed white rice.
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse with cold water, draining well. melt butter and olive oil in a heavy skillet over medium heat. Add shallots and garlic and saute until tender about 2 minutes. add the tomatoes and cook till heated through, about 3 minutes. Add the beans and cook until the juices have almost evaporated and the beans are almost tender, stirring often, about 10 minutes. add the wine and basil and simmer another 2 minutes. add salt and pepper - and can toss with fresh parmesan cheese.
Peel the potatoes and boil in water until soft. Mash and let cool. Crush and peel a whole head of garlic. Cut into quarters. Place raw garlic in a heavy duty blender with the salt and lemon juice. Pour a light layer of oil onto garlic. Puree the garlic, salt lemon juice on high and begin pouring a slow steady stream of the rest of the oil through the blender's handle hole until everything has mixed. At this point, you'll have extreme garlickiness (new word), which some people like, but for "texturizing" like Zankou's, you'll need the taters. Add the mashed potatoes, about 2-3 tablespoons at a time and mix. Continue adding/blending potato until the sauce is mixed well. At some point in this process, you might consider changing blending vessels. After all this work, my blender was starting to think twice about helping me out. Transfer to a bowl and allow to chill completely in the fridge. After about an hour, the flavors will blend together nicely and the texture will take on that library paste consistency like Zankou's sauce.
In a large saucepan, bring the water to a boil. Once at a boil, add the salt, soy sauce, herbes de Provence, pepper and olive oil. Add the soy first, take a taste and put in the salt if you think it needs it. After 30 seconds or so, add the penne. Give it a stir and let the pasta cook for 5-8 minutes or whatever it says on the packet. After about 5 minutes, put the meat into the pot and stir. Continue cooking until the pasta is aldente, another 3-4 minutes. Serve in a bowl with a sprinkle of Parmesan cheese.
Fill a large pot with water and bring to a boil. Add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes. Meanwhile, place the 2 tblsps olive oil in a large skillet. Add the chopped fennel bulb and saute over medium heat for about 3 minutes. Add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes. Cook, stirring, for 6-8 minutes, or until the greens are tender. Drain the pasta, reserving a little of the cooking liquid. Chop the boiled fennel and add it to the sauce along with 1/4 cup of the cooking liquid and the drained pasta. Drizzle with the Olive Oil with Anchovies and Chili Peppers. Add the remaining chopped fennel and toss well. Taste, adjust the seasonings to your liking, and serve immediately.
1.Sautee the onions until brown then add the spam until slightly cooked. 2. Add in the stewed tomatoes and the cut green beans. 3. Add in seasoning: salt, black pepper, and garlic powder to desired taste. 4. Cook for 2-3 minutes. 5. Serve with white rice and enjoy.
Put the peas into a saucepan and cover with water. Place over high heat and bring to a boil. Cook 1 minute, remove from heat and drain. Put the peas into a blender, add the tarragon, salt, pepper and cream and blend until smooth, about 20 seconds. Serve immediately.
Add sugar, the juice of 2 lemons, and the zest of one lemon and catsup. Mix cornstarch with the water and slowly drizzle into mixture. Simmer over medium, stirring constantly heat until sauce thickens. It should only take 2-3 minutes for the sauce to thicken.
Blend one and half bags of frozen blueberries. Place rest of blueberries to the side and let thaw. Place remaining ingredients except for oil in large container. Place immersion blender in container and blend. Add remaining blueberries to mixture, then slowly add oil blending ingredients to create emulsification. Place in container, label, date and refrigerate.
In a large sauce pan melt margarine. Add onion and saute until golden. Add pumpkin puree and chicken broth. Heat to boiling. Add peanut butter and milk. Stir till peanut butter is melted and smooth. Cover and simmer over low heat for 2 minutes. Season to taste. 4-6 servings.
In large bowl, beat oil, flour, sugars, eggs and vanilla. Add and mix in cinnamon, nutmeg, soda and salt. Mix in carrots. Fold/mix in pecans and raisins. Pour batter evenly into greased and floured 9" cake pans. Bake in 350° oven for 50-55 minutes til toothpick comes out clean. Cool 5-10 minutes, turn out onto rack to cool completely. For frosting: Beat ingredients til smooth. Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake. I store this in my airtight tupperware cake thingy in the refrigerator. Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic bread cycle, and start machine.
Combine all ingredients in 1 1/2 quart casserole dish and bake at 350 for 20 minutes.
Dissolve coffee in hot water. Beat butter, coffee and sugar until fluffy. Stir together flour and toffee bits. Mix into butter mixture the flour and toffee bits half a cup at a time until combined. Press dough into a 9x13-inch pan. Bake in 350°F oven for about 20 minutes or until golden. Remove from oven and cool in pan. Cut into bars and enjoy.
Preheat oven to 425°F. In small bowl combine peppers, apricot preserves & garlic. Cut the brie in half horizontally. Place one half of brie cut side up onto center of a large round stone. Spread half the apricot mixture on top. Top w/ half the pecans. Place remaining brie on top (cut side up). Spread remaining apricot mixture on top & top off w/ remaining pecans. Arrange the baguette slices around the brie. spray/brush w/ vegetable oil. Bake 8-10 minutes or until baguette slices are golden brown & Brie begins to soften. Removed from oven; let stand 5 minutes before serving. YUMMY.
Mix all ingredients except cheese and pasta. Spoon mixture into broiling pan and broil 5 minutes. In meantime, boil water for pasta. Cook pasta. Turn scallop and shrimp and broil and additional 5 minutes. Serve this over pasta, add cheese (if desired) and serve.
Make sure you wear rubber gloves! I learned the hard way the first time I made these-- my hands burned for a day or two! Remove the stem end from the jalapenos and remove seeds from inside. Slice jalapenos and place in clean pint jars. Boil brine ingredients and pour over jalapenos to within 1/2 inch of rim. Wipe rims; add lids and rings. Process for 10 minutes in a hot water bath. If you have any jars that do not seal, you may re-process these using new lids.
Preheat oven to 375f (190c). 1.In large bowl, whisk together flour, sugar, baking powder and salt. 2. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes. 3.Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. 4Bake in centre of oven until cake tester inserted in centre comes out clean, about 18 minutes. 5. Transfer to rack; let cool completely. Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks. Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 teaspoons Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients.
In a bowl, stir the flour, sugar, and baking powder together; set aside. Bring 1 quart of water to a boil in a saucepan over high heat; stir in salt, then the grits, whisking constantly until the water comes back to a boil. Decrease heat to low, continue cooking, stirring occasionally, until very thick and creamy, about 30 minutes. Stir in the melted butter and scrape grits into a large bowl. Stir in the egg yolks, one at a time, mixing well after each addition. Add the flour mixture, stirring only until combined, followed by the milk. The batter should be thin. In another bowl, beat the egg whites with a mixer until stiff but still glossy. Heat a greased waffle iron; stir bacon into the batter; fold in the egg whites. Cook waffles, one at a time, following the directions from the waffle-iron manufacturer; they should be crisp and brown when done. Serve with softened butter and syrup.
Combine all ingredients, and heat through over medium heat. Stirring frequently. Serve with extra hot sauce at the table, for those who like it extra hot! This soup is really delicious. Serve with grilled Tomato-Cheese sandwiches.
Cook potatoes in skins and cool. When cooled, peel and grate or shred, like hash browns. Preheat oven to 350. Butter sides and bottom of a large casserole dish or spray with cooking spray. Melt 1/2 cup butter in saucepan and add grated cheese. Remove from heat when melted and add the sour cream, chopped onion, salt and pepper. Stir completely. Add mixture to the grated potatoes and mix well. Place in buttered casserole and dot with the 3 tablespoons of butter and sprinkle with paprika. Bake at 350 degrees for 30-40 minutes until bubbly and golden-brown on top.
Cut the red pepper, removing the seeds and slice into 4 sections. In the oven (475) or over the grill, roast the peppers until charred, about 12 - 15 minutes. Remove the pepper to a bowl and place a plate over it to steam the veggies for about 10 - 15 minutes. Remove the skin and cut the peppers into strips. Set aside in a baggie. In a bowl, combine the olive oil, Italian seasoning, garlic, salt and pepper. In two separate containers, add the marinade to the chicken and the prawns. Cover and refrigerate overnight. Remove the chicken from the marinade, reserving the marinade. Heat about 1 T of the marinade in a skillet over medium high heat and cook the chicken until lightly brown. Remove the chicken to a plate. Add the sausage to the pan and cook over medium heat until well browned. Remove to the plate. Add a bit of the reserved marinade to the skillet and add the onions and garlic. Cook until soft. Stir in the rice and brown slightly. Remove the onions/rice mixture to a paella pan. Using part of the chicken stock, deglaze the skillet and add the liquid to the rice. Add the rest of the broth, tomatoes, saffron threads, chicken and sausage. Bring to a boil, cover and simmer for 25 minutes, stirring occasionally until rice is tender. Cover the peas with warm water for about 10 minutes to bring them to room temperature. Drain. Add white wine, peas, scallops and artichoke hearts; toss gently. Drain shrimp; push into rice mixture along with the clams. Add the red pepper. Bake, covered in 350 oven for 15 - 20 minutes, or until shrimp are pink and clams are open. Garnish with parsley, lemon slices and parmesan cheese.
process first 9 ingredients in food processor till smooth. mixture will be thick. bake at 350 degrees 10- 12 minutes don't overcook. prepare frosting and frost.
Brown pork chops on one side in melted butter in skillet. Turn over and add the rest of the ingredients. Simmer for at least one hour.
In a scalded piece of muslin cloth tie up only the bay leaves, star anise, cinnamon, cardamom pods and peppercorns together and put into large heavy based pan. Alternatively if you don't have any muslin cloth you can fish the spices out later. Add everything else to the pan along with the spices reserving HALF of the mango, the lime juice and 1 third of the ginger. Bring to the boil, reduce heat slightly and simmer until thick and almost no liquid remains. Remove the spice bag or spices meant for the muslin spice bag, squeezing out any excess liquid. By now you should be able to make a channel through the middle of the pan with a wooden spoon that is not immediately filled with excess liquid. Add the reserved mango, ginger and lime juice, bring back to the boil and boil for 1 minute only. Divide between sterilized jars, seal and leave to cool. Best ever!
For the glaze: Grease 9-inch cake pan with cooking spray. Bring all ingredients to simmer in small saucepan over medium heat. Cook until mixture thickens and clings to back of spoon, about 5 minutes. Pour mixture into prepared pan. Cool until glaze hardens, at least 20 minutes. For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine all ingredients except butter in bowl. Using fork, stir in butter until mixture resembles wet sand. For the dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and butter in small bowl. Stir buttermilk mixture into flour mixture until combined. Knead dough on lightly floured work surface until smooth, about 5 minutes. Roll dough into 12 by 9-inch rectangle. Pat filling into dough, leaving 1/2-inch border around edges. Starting at one long end, roll dough into tight cylinder and pinch seam together. Cut log into 8 pieces and arrange cut side down on cooled glaze, placing 1 roll in center and remaining rolls around edge of pan. Bake until rolls are golden and glaze is darkened and bubbling, 20 to 25 minutes. Cool in pan 5 minutes, then turn out onto platter. Let rolls sit 10 minutes before serving.
Combine all seasonings well. Rub the spice mix all over the brisket meat. Put meat in crock pot, fat side up, and cook on low for 8 hours or until meat is tender. When finished, remove fat from meat and cut meat against the grain.
In a small bowl, stir together the yogurt, applesauce and spices. If not serving immediately, make sure to keep in refrigerator. Serve with fresh sliced fruit, like pineapple, strawberries, apples, peaches, or nectarines.
In a pan melt the butter, stir the spices in then add the shrimp. Heat through, make sure the shrimps are all coated withe spicy butter. Take care not to overcook. Have individual ramekins ready, ladle the shrimps in along with the butter. Press down firmly.Use all the butter for topping off the pots. Let cool before serving. Will keep for several days in the fridge,perfect for drop in guests of a quick lunch.
Mix all ingredients together (it helps if cream cheese is room temperature) and chill. Sugar is optional, but adds the perfect hint of sweetness. Use as desired.
Slice the orange and lemon. Put the fruit in a pitcher and cover with the rum. Cover pitcher with plastic wrap and refrigerate for at least 4 hours. (Overnight is best.). Add the Gran Marnier, Reisling, Lemon Juice, Vodka, and sugar to the pitcher. Add soda up to 2 inches from the top of the pitcher. Add the Granny Smith Apple to the pitcher. Stir well, pressing the fruit as you stir. Serve over ice (with extra soda, if you want). Fruit can be used for additional batches, simply cover with rum and continue with step 4.
Preheat oven to 400. Rinse tilapia and pat dry. Spray a casserole dish with Pam spray and set fish in it. Sprinkle seasonings over fish in the order they are listed. Place in oven. Cook for 8 minutes or until fish flakes easily with a fork. I put it on broil the last TINY bit to get the cheese a little browned, but it's good without doing this too.
Chill six glasses in freezer, until ready to use. When ready, place two or three ice cubes in each glass. In a large pitcher mix mango rum, spiced apple cider, key lime juice, and ginger ale together. Pour punch into prepared glasses and garnish with a plastic spear holding lime wedge, mango chunk and piece of candied ginger.
Soak cherries in either brandy or sherry, set aside. Heat oven to 425x. Sprinkle salt and pepper, 1/2 teaspoon paprika and 1/2 teaspoon cinnamon on chicken breasts, which have been sliced in half to make thin cutlets. Bake, for 10 to 15 minutes, until almost done . Cover with foil to keep warm. Melt butter in a skillet large enough to hold the chicken in one layer; add onions and cook 10 minutes. Add remaining paprika and cinnamon. Add stock and red wine. Cook on high heat until reduced. Add cherries and soaking liquid, and walnuts. Add the chicken to the sauce and heat through. Remove from the heat, and mix in the sour cream. Serve at once. Good with rice pilaf and green salad. NOTES : This is a very rich dish and a little goes a long way. Follow with a light dessert.
Heat 2 tablespoons of the oil in a large heavy skillet over medium heat. Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels. Add remaining oil to skillet & adjust flame to medium high. Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil. Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds. Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes. Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste. Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.
Line a 10 x 10 inch deep dish pan, or a 10 x 12 inch pan with pie crust. Mix well all the rest of the pie ingredients. Be certain they are well blended. Spoon ingredients into pie shell. If too much liquid, sprinkle a bit of flour on top. For topping, combine all ingredients; fold in butter and make sure it is criumbly. Broadcast the crumble on top of the pie. Bake at 400 degrees for about 35-40 minutes, or until bubble and topping is golden brown. Let cool. Can be served both warm and cold topped with ice cream or whipped topping.
Directions. Preheat oven to 375 degrees. In a medium-sized shallow dish, combine melted butter, garlic powder and freshly squeezed lemon juice. Set aside. In another medium-sized shallow dish, combine Panko breadcrumbs and the rest of the dry seasonings. Mix well. Gently coat each filet with the butter mixture and then with the Panko mixture, taking care to coat with as much Panko coating as possible. Heat 1/2 tablespoons olive oil over high heat in a non-stick, oven-safe skillet. Once oil and pan are hot, add the Panko-coated fillets. Pour the remaining lemon-butter mixture over and around the fish and carefully pat as much of the remaining Panko coating on the fish as possible. Throw in a few thinly sliced lemons to brown as well (if you wish, for garnish and added lemon flavor). Heat on high until the bottom side turns golden brown and the butter starts to brown, about 2-4 minutes. Careful not to burn the butter or the fish. Once the bottom side is golden brown, carefully flip the fillets over and place the skillet into the oven. Bake until the fish breaks apart easily with the twist of a fork, about 10-12 minutes, depending on the size of the fillets. Careful not to overcook at this point.
Cut the pumpkin into 2 to 3 inch chunks, leaving skin on. Brush with oil & roast at 400 degrees F skin side up about 30 minutes until softened & browned. Remove from oven & set aside to cool. Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Head a tblsp of oil in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with the spice mixture. Seer over medium heat until lightly browned, about 3-5 minutes. Remove the lamb from the pan and set aside. Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return lamb to the pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours. While the stew is simmering, peel the skin from the roasted pumpkin & add to the stew in the last 1/2 hour of cooking. Season to taste with salt and pepper. Cook the rice according to package directions, set aside. Divide the rice among warmed bowls. Ladle the stew over the rice. Garnish with coriander and parsley. Serve immediately.