HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in the container of electric blender. Cover and blend on high until smooth. Pour dressing into a container or jar until ready to serve. Jan
Cream butter and sugar; then add the egg, beating well. Work in the sifted dry ingredients and form a soft dough. Spoon mangoes into a greased ovenproof dish and top with the cake batter. Bake in an oven of 180°C (375°F) for about 35 minutes or until done. In the meantime, combine the cream, sugar and vanilla in a small saucepan and bring to the boil then reduce heat. Then pour over the pudding as soon as it has been removed from the oven.
Bring a stockpot of water to boil over high heat. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, nutritional yeast, garlic, boullion and pepper until almost smooth. Garnish with chives, and serve hot. Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Graham Cracker Crust: Combine crumbs, butter and 1/4 cup sugar. Reserve 2 tablespoons of mixture and set aside. Press remaining mixture on bottom and sides of 8"-inch springform pan. Bake at 350 for 10 minutes. Filling: Combine sour cream, sugar, lemon peel, lemon juice, and vanilla. Reserve 1/4 cup of the fruit cocktail, pour remaining into sour cream mixture. Pour into crust. Top with reserved crumbs. Bake at 350 for 25 minutes. Let cool and chill. Just before serving, garnish with reserved fruit.
Slice the onions into 3/4 inch thick rings. Separate the rings and place in a bowl. Cover with the kitchen towel. Preheat oven to 450 degrees farenheit. Line a rimmed 12 x 18 inch baking sheet with parchment paper sprayed with cooking spray and set aside. Get two bowls for the batter and the breading. Into one bowl, place flour and cornstarch. Add about half of the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar, stirring to incorporate. Set aside. In the other bowl, mix the breadcrumbs and salt. Drizzle in the olive oil and mix well. Arrange your bowls and pan from left to right as they will be used. Dip each onion ring into the batter, tapping any excess off, then transfer into the bread crumbs and use your "dry" hand to sprinkling a handful of crumbs over the inside and outside of the onions so that each is covered thoroughly. Carefully transfer each onion ring to the baking sheet, creating only a single layer per sheet. Spray the onion rings lightly with nonstick cooking spray and bake for 8 minutes, Flip carefully and bake for another 6-8 minutes. The rings should be varying shades of brown, and crisp. Taste one to check for doneness. Serve immediately.
Grab a large mug and add sugar, cocoa and salt. Heat the milk and cream in a pot on the stove for 10 minutes on low, until desired temperature is reached. Add 1/8 cup of the heated milk to the cocoa in your mug and blend into a smooth paste. Slowly add the rest of the heated milk. Stirring briskly add the vanilla and ginger to your cocoa. Top with whipped cream and garnish with a sprinkle of cocoa powder . Sooo good.
Cream butter and sugar, add soda dissolved in the water. Sift all dry ingredients together. Then mix with creamy mixture to make a soft dough. Place on floured board, knead in almonds and roll out to about 1/4" thick. Place into browny pan and bake about 30 minutes or until done. Cut into squares before it has completely cooled.
Pre-heat oven to 350 deg F. Grease an 8" x 12" x 2" slab pan with butter, then line with non-stick baking paper. In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color. Next, add the egg and beat until well combined. Sift the plain flour, self-rising flour and salt together over the butter mixture. Working quickly, use your hands to bring the ingredients together to form a ball. Don't worry if it is still a bit crumbly. Place pastry in the prepared pan and press out to cover the base. This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan. Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes. Bake pastry in oven for 12 minutes, or until firm and a light golden color. Put to one side and leave to cool. Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size. Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil. Remove from heat and stir in cream and flour. Mix with a hand-held whisk until smooth. Add nuts and stir in well. Return pan to medium heat and stir until mixture comes to the boil. Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly. Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges. The mixture starts bubbling fairly soon after placing in oven - don't worry, but check frequently to ensure edges are not burning. Cool in pan. Turn out onto a board, remove paper and cut into fingers or square pieces. Serve warm with ice-cream, or cool with tea or coffee. Can be stored in a container in the freezer.
Prepare stuffing and fish: Preheat oven to 450°F. Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper. Lay sole fillets flat with darker side up and season with salt and pepper. Divide stuffing among fillets, mounding on thicker half of each. Fold thinner half of fillet over stuffing, tucking end under to form a packet. Arrange stuffed fillets in a lightly oiled 9-inch pie plate. Cover with a round of parchment paper, then cover pie plate tightly with foil. Bake in upper third of oven until just cooked through, about 20 minutes. Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes. Remove from heat, then stir in zest and season with salt and pepper. Transfer sole to plates and sprinkle with bread crumbs.
Mix meat, egg, bread cumbs, garlic, cumin, salt and pepper. Divide into 20 equal-size balls. Roll each ball into egg shape. Set aside. Heat oil in a large skillet over medium heat. Add meatballs, brown on all sides. Remove from skillet and set aside. Drain skillet. Pour 3/4 cup water into skillet. Add tomato paste, lemon juice, garlic powder, salt and pepper. Bring to a boil, reduce heat to medium, cook 5 minutes. Return meat to skillet and cook just until heated through.
Preheat oven to 180°C. Grease a 16x26cm baking pan and line with baking paper. Break up the wholewheat buscuits into a large mixing bowl with the coconut and sugar. Into the same bowl sift in the cocoa and self-raising flour and stir. Melt the butter and pour of the dry ingredients, add vanilla essence and stir till well combined. (I usually add the essence to the melted butter first). Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked. Icing: Sift icing sugar and cocoa into a small mixing bowl. Add the hot water and stir well. Ice slice while it is still warm. Cut into squares to serve.
Saute onion in margarine. Add remaining ingredients and heat until cheese is melted. Pour into shallow baking dish. Bake at 350 degrees for 30 minutes.
Combine gin, lime juice, simple syrup, cumin, and salt in an ice-filled shaker. Shake vigorously and strain into a chilled martini glass; garnish with lemon slice.
Preheat oven to 425. Heat berries, sugar and flour togather in a saucepan. Add lemon rind and cinnamon and stir. Sift togather the sifted flour, baking powder, salt and sugar. Cut in the butter with a pastry cutter or fork unti the mixture is like cornmeal. Knead lightly about a minute. Pat dough to 1/4-inch thickness and cut with a biscuit cutter. Place warm berry mixture in an 8-inch baking dish and dot with butter and place biscuits on top. Bake 30 minutes or until golden brown. Serve warm with ice cream.
Recipe makes 2 loafs. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in 1 3/4 cups lukewarm water. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid-it's a bit much for it, though it can be done.). Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour. At this point, you can knead the raisins into the challah, if you're using them, before forming the loaves. If you've never braided a challah before, you may benefit from watching a video on youtube or facebook or whatever. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack. Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you're ready to work with it again, bring it back to room temperature before moving onto the next step. Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year-typically on the Sabbath-round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow.
Arrange chicken in square baking dish, sprinkle with lemon juice, onion flakes, basil and pepper. Cook on high in microwave, covered with waxed paper, for 8 1/2 to 9 1/2 minutes or till tender. Top chicken with 1/2 of cheese, avocado, tomato, and remaining cheese. Cook on high 2 1/2 to 3 minutes. Let stand 5 minutes before serving.
The night before. Dissolve the yeast in the lukewarm milk. Arrange the flour in a bowl. In the centre place the whole eggs, sugar, salt, orange flower water and yeast-milk mixture. Gradually incorporate the flour with your hand, adding the softened butter little by little. When the dough is smooth, continue to knead for about 30 minutes - until bubbles form on the surface. This long kneading is essential for successful fouace. Let the dough rise overnight. Baking. The next day, form the dough into the desired shape: a wreath or oval; Place on a buttered baking sheet. Bake in a low oven, 125C/250F/Gas 1/2 for 1 hour. Remove from the oven; brush the fouace with the topping mixture of beaten egg white and orange flower water. prinkle immediately with sugar so that it sticks to the crust. Serve hot or cold with butter, jam, cheese or meats/terrines.
Snap off tough ends of asparagus. Wash stalks well. Cook asparagus in boiling salted water until almost tender;drain. Wrap 1 slice of Prosciutto around a few stalks of asparagus and fasten with a toothpick. Butter the bottom of a baking dish and lay the bundles of asparagus in the dish. Sprinkle with Parmesan cheese. Bake at 375 for about 10 minutes.
Put rockmelon, strawberries, kiwifruit and pineapple into a bowl and gently mix to combine. Put the passionfruit and pineapple juice into a pan, gently heat until warm and stir to combine. Pour over the fruit salad and gently mix to coat the fruit in the liquid. Spoon fruit salad equally into 4 wide-topped glasses and top each with a quarter of yoghurt and muesli.
Mix all ingredients with electric mixer on medium speed until well blended. Refrigerate. Garnish with chopped nuts, parsley or fresh vegetable cutouts. Serve with assorted crackers, breads, breadsticks or vegetables.
place all into machine. select light setting. bake-- when done remove out of pan onto wire rack--.
mix flour and sugar in a bowl. add butter in in small chunks. work with hands until you get a fine crumbley mixture that still sets when pressed. press shortbread mixture onto an ungreased non-stick cookie sheet or pan. bake for 30mins at 325 (time will vary depending on thickness) watch for it to turn a pale tan color.
Slice tops horizontally off of 4 large or 5 medium-sized green peppers. Cut out the seeds and membrane from inside each pepper and rinse with water. Arrange in baking dish. Prepare 1 cup of rice per package instructions. When done, allow rice to cool slightly (the cooler the rice, the easier to handle). In mixing bowl, break up raw ground beef. Add garlic, onion, and seasoned salt. Crack 2 eggs into mixture. Add the cooled rice and mix all together using hands in a mixing bowl (as if you were making a meatloaf or burger patties). Once mixture is combined, fill each green pepper to the top (Note: If there is any mixture left over, you can shape into meatballs for a pasta dinner). In a small bowl, empty contents of tomato soup can. Add 3/4 cup of water. Add 1 teaspoon of sugar to cut the acidity of the tomato soup. Stir to combine, then pour over green peppers in baking dish. Place baking dish in oven, uncovered, for 70 to 90 minutes at 350 degrees. Check beef mixture in peppers near the end of cooking time to make sure beef is cooked thoroughly. Remove from oven. Spoon tomato mixture over top of green peppers and serve.
T prepare the sauce: Combine first 3 ingredients in a blender; process until smooth. Pour into a bowl; stir in sour cream and 1 tablespoon lime juice. To prepare the chicken: Toss avocado with 1 tablespoon lime juice. Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff avocado slice and 2 tablespoons of cheese into each pocket. Sprinkle chicken with salt and pepper, dredge in flour then dip in egg whites and dredge in breadcrumbs. Heat oil in a large non-stick skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until juices run clear. Cook pasta per package directions, drain and toss with olives and parsley. (or toss with chopped fresh tomatoes, onions, garlic, basil and oregano, as they do at the restaurant.). Place 1 1/3 cups pasta on each of 6 plates. Arrange chicken on pasta. Top with 3 tablespoons of chipotle sauce.
Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour a 9x13" cake pan. In a large mixing bowl, place the cake mix, cream of coconut, sour cream, oil, and eggs. Mix with an electric mixer on low for 1 minute. Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 5 more minutes, depending on your oven. Remove the pan from the oven and cool, in the pan, on a wire rack. Prepare the frosting:. Place the chocolate in a small glass bowl in the microwave, and melt on high power for 90 seconds. Stir until all the chocolate has melted. Set aside. Place the cream cheese in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Add the melted chocolate, and blend with the mixer on low for another 30 seconds or so, until the chocolate is incorporated. Add the milk, vanilla, and 3 1/2 cups of the powdered sugar. Blend on low speed for 30 seconds. Add up to 1/2 cup more sugar as needed to make the frosting a spreadable consistency. Mix on medium speed for 1 more minute, until the frosting is fluffy. Spread frosting on cooled cake. Sprinkle the coconut on top.
Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved. Bring to a boil, then boil rapidly for 2 minutes. Meanwhile, whisk egg yolks in a bowl with a hand-held electric mixer for 3 minutes or until pale and mousse-like. Slowly add boiling syrup to yolks, whisking constantly, and continue to whisk for 5 minutes or until mixture is very thick and about 3 times its original volume. Crush strawberries with a fork to a coarse puree in a bowl. Slit open vanilla pods and scrape seeds into another bowl. Add cream and whisk until it forms soft peaks, then gently fold into egg mixture, followed by crushed strawberries. Divide mixture between 8 x 3/4-cup (185ml) glass serving dishes or ramekins, cover well with plastic wrap and freeze for at least 4 hours. To serve, remove parfaits from freezer and leave to soften slightly at room temperature. Pile a few strawberries on top and serve.
In large bowl, mix together soy sauce and cornstarch. Add meat and toss to coat. Let meat marinate for 30 minutes. In a large wok (or dutch oven), brown meat quickly in 1/4 cup Peanut oil until it loses its red color. Remove from pan; set aside; and discard extra oil. Add remaining 1/4 cup of oil and saute ginger root and garlic over high heat. Add broccoli to pan (stirring constantly) and cook until just tender. Blend in oyster sauce, sherry, red pepper and sesame oil and cook 1-2 minutes longer. Add water chestnuts and reserved meat; mix so that everything is blended. Serve immediately.
*Note:alcaparrado is a mixture of whole green olives, pimentos, and capers; look for it in the Latin section of the supermarket or in Latino markets such as Goya. Combine the first 5 ingredients in a small bowl. Sprinkle chicken with the oregano mixture. Heat Annatto Oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 8 minutes, turning once. Reduce heat to medium. Add Sofrito and tomato; cook 3 minutes, stirring frequently. Add rice, wine, ham, and alcaparrado; cook 1 minute, stirring constantly. Add the water and chicken broth; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in the peas, and cook for 5 minutes or until the rice is tender. Garnish and serve.
Finely chop jalapeno, including seeds. Slice onion into wedges. Thickly slice pepper. Cut each chicken thigh into 2 or 3 bite-sized pieces and place chicken in a bowl. Sprinkle chicken with cumin and pinches of salt and toss to coat. Melt garlic butter in a large pot over medium-high heat. When hot, add half of chicken and cook until light golden, (1 to 2 min per side). Remove to a plate and repeat with remaining chicken, adding more garlic butter if needed. When all chicken is removed, add broth to pot. Using a wooden spoon, scrape up and stir in any bits from pot bottom. Add jalapeno, onion, pepper and carrots. Return chicken and any juices to pot and bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is springy when pressed, (10 to 12 min). Sprinkle with cilantro. If you like a thicker sauce, ladle chicken and veg into bowls and boil sauce until reduced slightly, (3 to 4 min). Spoon over chicken. Serve with rice.
First peel and diced your eggplant in small cubes, and cook as usual in pan. On Stovetop mix and heat in pan, pour in cola to partly caramelize the eggplant. Add Salsa of choice allowing to heat so Eggplant absorbs the flavor. Gets better as it sits!
In bowl, combine mango, red bell pepper, cucumber, green chilies, mint, green bell pepper, onions, malt vinegar and Garlic Chili Pepper Sauce. Blend together well. Cover and refrigerate for at least one hour.
In a bowl, whisk lemon juice, olive oil and cilantro together. Separate onions into rings and saute in a skillet. At the last moment, add spinach and stir for about 10 seconds. Return to bowl and add dressing. Garnish with avocado slices and serve.
Place the rice in a large bowl, cover with water. With your hands, swish the water around to remove the starch off the rice. Drain the rice and continue till the water is no longer milky looking, but is clear. Add cool water to cover the rice by at least 1". Soak for 20 minutes. Drain. Place a medium pan on medium heat and add sesame oil. When the oil begins to smoke, add the garlic, stir for 30 seconds. Add the rice and stir for 30 seconds. Carefully add the broth, which will spit a little at first. Boil the rice, uncovered and without stirring, till the surface is covered with steam holes and grains on top appear dry, about 8 minutes. reduce the heat to lowest setting. cover and cook 10 minutes more. Turn off the heat and allow the rice to sit, covered 5 minutes. Uncover and fluff with fork, serve.
If you want to reduce the salt content of the feta, cut it into chunks and soak in cold water for an hour. Score the cucumbers with the tines of a fork, and cut them in half lengthwise. Remove the seeds - a grapefruit spoon or melon baller works well. Sprinkle the cucumbers with salt, and let them stand for about 1/2 hour. Then rinse, pat dry, and slice the cucumbers into 1/2 inch chunks. In a medium serving bowl, crush the feta with a fork and mix it with the scallions, lemon juice, oil, and pepper. Combine the cucumber chunks with the cheese mixture. Sprinkle the salad with the mint. It can sit in the refrigerator before serving, but try not to hold it more than an hour or it will get watery.
Preheat oven to 350 degrees. Brown ground beef with onion in skillet, stirring until crumbly; drain. Layer ground beef mixture, rice, potatoes and beans in lg. casserole. Combine remaining ingredients with 1/2 Cup water in bowl, mixing well. Pour over casserole. Bake covered, at 350° for 1 1/2 hours.
In a Dutch oven or other large pot melt the butter or margarine over med-high heat. Add the onions, salt and pepper, & cook, stirring until golden bown, 15 to 18 miutes. Remove the pan from the heat & carefully add the cognac. Return the pan to the heat & cook until the alcohol has evaporated. Be careful as the cognac may ignite. Add the beef stock & thyme sprigs & bring to a boil. Reduce the heat to a simmer & cook the soup for 45 minutes. While the soup is simmering, toast the bread slices until light golden brown. Remove from oven. Preheat the broiler. When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual ovenproof serving bowls or crocks and top with 1/2 of the grated cheese. Ladle some of the soup among the bowls and top with the remaining toasts. Ladle the remaining soup among the bowls and top with the remaining cheese. Place the bowls on baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes. Remove from the oven. Optional Topping: In a small bowl combine egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in aroud the edges so that it is incorporate into the soup. (The heat of the soup will cook the egg yolk and this will thicken & enrich the soup.). Garnish the top with chopped parsley and serve hot.