HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender, combine cottage cheese with lemon juice and dill. Blend until smooth. Pour cheese mixture into a bowl; add celery, onions and the steamed scallops. Mix well. In a separate bowl mix the drained pasta with Italian dressing. Spoon the scallop mixture into the pasta shells. Serve as a salad or optionally arrange shells on a bake sheet and sprinkle shredded cheese on top. Melt cheese in the oven (broil) and then serve hot.
Thinly slice eggplant longways about 5mm width. In a large skillet add enough oil to thinly cover bottom of pan. When oil is very hot add the eggplant slices (don't overlap the slices). Turn the slices regularly until light golden brown. Repeat until all slices have been done. In the meantime, keep previously cooked slices warm under a grill on grease paper. Serve on a large heated dish in layers. Finally add the soy sauce and sprinkle bonito flakes over.
Add oil to saute pan and heat on medium-low heat. Chop onions and tomatoes. Add onions and tomatoes to the hot oil, cook until vegetables become watery. Add the rice to the vegetables and heat rice for about 1 minute to toast it - toasting rice is a secret that keeps it from getting soggy when it cooks in water. Once rice is toasted, add your water and seasoning. After about 10-12 minutes of the rice cooking, add your beans and pre-cooked sausage. Continue to cook everything until rice is tender and no longer hard. Once rice is close to desired tenderness and most of water dissolved, turn off heat and let things continue to cook in pot. Serve hot and enjoy. Down below are a few pictures of my cooking process: And to view my other rice recipes, please see the following: Arroz Curtido, Spanish Rice, Arroz Con Leche. See my post for pictures of the cooking process, link below. http://www.postresdelacipota.com/2016/09/yellow-rice-with-beans-and-salchicha.html.
Make a paste from your cold water, 1/3 cup of your all purpose flour and almond extract. Cut shortening into your remaining flour and salt until you have small dime sized lumps. Add your paste to the shortening/flour mixture. Work together into a ball. Separate into two equal balls. Well-flour a smooth surface and roll out one of your dough balls into a round crust. Do NOT overwork this dough -- it will be fairly sticky so make sure to flour your rolling pin as well. If you are making a fruit pie, this recipe will make your top and bottom crust. If you are baking a crust to form later, after forming your crust, lay into a pie pan, press into the bottom of the pan, and finish your edges as you like. Poke the bottom of the crust with a fork to keep bubbles from forming in the crust and bake for 12 - 13 minutes in a 425 oven or until beginning to brown. You can also brush the edges of your crust with an egg wash to create a shiny browned appearance.
HEAT OIL IN DEEP FRYER TO 375 DEGREES. OR IN A SKILLET DEEP ENOUGH TO COVER AND FRY MUSHROOMS MIX PANCAKE MIX WITH WATER. DIP MUSHROOMS ONE AT A TIME INTO PANCAKE MIX, COATING WELL. DEEP FRY TILL GOLDEN BROWN ABOUT 5 MINUTES AND DRAIN ON PAPER TOWELS. YOU CAN USE ANY COMPLETE PANCAKE MIX. MRS. BUTTERWORTHS, AUNT JAMIMA OR ANY OTHER. IF YOU NEED MORE BATTER JUST MIX IT TO PACKAGE DIRECTIONS. Number of servings varies depending on amount of mushrooms in package. You can also fry Cauliflower or Onions the same way.
Heat oil to 350 degrees F. Boil tripe until tender. Allow to cool enough to handle. Cut tripe into strips or cubes. Mix flour, salt, and both peppers. Dredge tripe in flour mixture. Fry until golden brown. Drain on paper towels.
Mix all ingredients in a large pot and simmer gently for about 2 hours. No water required. Remove cinnamon sticks before pouring into sterilized glass jars and seal.
Cook and stir ground beef in a 10 inch skillet until light brown; drain. Sprinkle beef with flour and salt. Stir in green pepper, onion, parsley, pepper, garlic, bay leaf and thyme. Cooke and stir over low heat until onion is tender, about 5 inutes. Stir water and tomatoes with liquid into beef mixture; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in rice; remove from heat. Cover and let stand for 5 minutes.
Cut up the italian sausage in 1 inch pieces. Mince garlic. Wash and peel potatoes. Cut up the peppers, onions, mushrooms and potatoes in large chunks. Mix together the olive oil, balsamic vinegar and herbs. Combine everything in a roasting pan or large casserole dish. Stir well to coat the vegetables and sausage. Bake uncovered at 350 for at least an hour.
Mix all ingredients well. Bake at 350 for 45 minutes in greased 7x11 baking dish.
Slice the loaf of bread in half lengthwise. Dig out excess bread in the center so that each half resembles a shallow "canoe". Drizzle the bread with Italian salad dressing. Layer the ingredients on the bread as desired. Cut the finished sandwich into 1 1/2 inch slices and enjoy!
Place garlic, salt, peppercorns and lemon juice in pestle and mortar and blend well into a paste, pepper should be like cracked pepper. Blend olive oil and basil well in a liquidiser. Mix paste and basil oil together in a large bowl. Add potatoes to this mix, turn until well coated and leave in mixture until needed ( no more than 4 hours). When ready to cook, grease a heavy baking tray with olive oil and tip potatoes and marinade into pan. Cook in preheated oven mark 180 degrees C for approx 50 mins or until cooked through and edges crispy (time will depend on thickness of potatoes).
Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside. Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight. Set dish aside at room temperature for 1 hour and preheat oven to 350°F Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.
For cookies: Cream butter and sugar. Beat in the flour, extract and salt. Stir in the pecans. Shape dough into 1-inch balls and place on ungreased cookie sheet. Make thumbprint in each cookie. Bake at 300°F for 20-30 minutes. Let cool. For Icing: Mix all Icing ingredients and thin with a little milk if needed , to make a smooth icing . You may add a drop or two of food color to tint the icing . Fill cooled cookies with icing.
-Preheat oven to 450 degrees and grease 8X8 inch square baking pan. -Mix together the flour, baking powder, salt, nonfat milk powder, and flax seed in the bowl of your mixer. -Add the butter and mix with the paddle attachment on your mixer. Mix until the butter is a little larger than pea sized pieces. -Add the water while the mixer is running. Once batter starts clinging to paddle it is done. You can always add a little more water at a time in case it is a dry day. -Scoop out the dough about 1/4 Cup at a time and form into a ball into your hand. Flatten out the dough ball and place in pan. -Bake for 12 minutes or until just turning golden brown on top.
Cook the carrots in boiling water for 5-7 minutes, then drain. Dice the chicken and ham. Melt the butter and cook the onion until transparent. Add the flour and cook for a minute or so, then gradually stir in the chicken stock. Bring to a boil, stirring continuously and simmer until thickened. Stir in the milk, cream, parsley, and bay leaves, season with salt and pepper, and heat without boiling for 2 minutes. Remove the bay leaves. Mix in the chicken, ham, peas, and carrots. Pour into the pie pastry and even out. Moisten the edge of the pastry with water, and top with remaining pastry. Beat egg and brush pastry with it. Make a hole in the top to allow steam to escape. Bake at 375f for about 40 minutes, or until pastry is cooked. Serve hot.
Cut sweet potato into 1/4-inch slices. Pierce each slice with a fork. Par-cook in the microwave for 3 minutes, flipping halfway through. Toast on the highest setting of your toaster until tender when pierced with a fork (this will vary depending on your toaster, you may have to do it twice). Top with Avocado, fried egg, chili flakes, almond butter, berries, banana, Nutella, or any favorite topping of your choice!
Grease six 8-oz. ramekins; set aside. Preheat oven to 350°F. In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and boil for 3 minutes. (I used the microwave -- Place broccoli in a microwave safe dish and add about a 1/2 cup water and cook on HIGH for 3 minutes). Drain and immediately place broccoli in ice water. Drain and pat dry. In a large bowl, whisk 4 eggs, cream, cheese, parsley, salt, basil and cayenne; pour into prepared dishes. Break an additional egg into each dish; place broccoli around each egg. Bake at 350° for 30-35 minutes or until set.
Dip measuring cup into mix and level off; allow to come to room temperature. Heat oven to 350°F. Grease 9-inch square pan. In small saucepan over low heat,melt chocolate chips,stirring constantly. In a large bowl,combine mix,melted chocolate chips,nuts,vanilla and eggs at low speed just until blended. Spread evenly in greased pan. Bake at 350 F for 20-25 minutes or until set. Immediately arrange mints on top; return to oven an additional 5 minutes. Spread softened mints evenly over brownie surface. Cool completely;cut into bars.
Boil water and let seep over tea bags. Cover and brew for 5 minutes. Remove tea bags; stir in sugar and cool. In large pitcher, combine tea with remaining ingredients except club soda. Chill for at least 2 hours. Just before serving, pour into punch bowl, adding ice and a splash of club soda. Garnish with slices of fruit.
Marinate the shrimp: In a medium bowl, combine the shrimp, rice wine, cornstarch and salt; toss until the shrimp are evenly coated. Set aside for 10 minutes. Prepare the sauce: In a small bowl combine the rice wine, lime juice, soy sauce, oyster-flavored sauce, fish sauce and brown sugar; stir until the sugar dissolves. Place a wok over high heat until hot. Add the oil, swirling to coat the sides. Add the shallots, chili peppers, lemongrass and fried garlic; stir-fry until fragrant, about 30 seconds. Slide the shrimp into the wok; cook, stirring, until the shrimp begin to turn pink, about 1 minute. Pour in the sauce; reduce the heat to low, cover and cook until the shrimp are cooked through and the shallots are tender, about 5 minutes. Scoop into shallow bowl and garnish with the cilantro sprig.
Slice the breasts into about 1-1/2-inch cubes (or smaller) then place in a large bowl. Toss the chicken strips with 2 tablespoons soy sauce and 1/2 teaspoon salt; cover and chill for 20 minutes. For the batter; in a small bowl beat the eggs with 1/4 cup cornstarch, baking powder and pinch white pepper. Heat 2 cups vegetable oil in a wok to 350 degrees F. Using clean hands completely coat/toss the chicken with the cornstarch batter. Place chicken in the hot oil and fry (in batches) until browned and cooked through; set aside to a large serving plate and tent loosely with foil to keep warm while making the lemon sauce. For the lemon glaze; in a medium bowl combine 1/3 cup sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, 3/4 teaspoon salt and food coloring (if using) mix until combined then add in the peeled lemon slices. Heat 2 tablespoons oil in the wok and slowly stir in the lemon glaze mixture; cook stirring until the glaze is clear (at this point you can remove the lemon slices or leave in the sauce). Drizzle the glaze over the chicken. Place fresh lemon slices on top if desired. Serve with cooked rice.
Mix the condensed milk, pumpkin puree, salt and spice in a saucepan over medium heat. Cook, stirring almost constantly to avoid burning, until thickened enough that the mixture easily clears the bottom and sides of the pan and barely oozes back to an even layer when stirred - about 10-12 minutes. Remove from heat and with a sturdy spoon, beat in the vanilla by hand for 2 minutes. Pour into a wax-paper lined 8" pan and chill at least 12 hours. Wet your hands slightly with cold water and shape the candy into 1/2 tbsp sized balls, rolling each in sprinkles before placing into paper candy cups. Store in the fridge.
The night before serving, place cauliflower pieces, tomatoes, mushrooms, carrots, olives (if using) and onions in a large bowl. Pour entire bottle of dressing over veggies and mix well. Tightly cover and refrigerate overnight, stirring before you go to bed. In morning, add cooked shrimp to veggie mixture; combine gently but thoroughly; keep covered and refrigerated. When ready to serve, drain shrimp/veggie mixture well and arrange attractively on a platter. Arrange hard boiled egg halves around edge of platter, grind black pepper over all, and serve.
Wash the pineapples. Use a sharp knife and cutting board to remove the peeling. Cut into one-inch pieces. Transfer to a deep pot. I use an 8 quart pot. Use the knife to slice the pineapple off the core. Discard the core. Dice into one-inch pieces. Add to pot. Add enough water to the pot to cover the pineapple. Bring to a boil on high and boil on medium-high until the pineapple and skin are soft and mushy. Remove the pot from the stove. Cover the pot completely and allow the mixture to sit for 8 hours or overnight at room temperature. Pour the mixture through a metal sifter to remove the larger pieces of pineapple peel. Use a cook spoon to press help force the liquid through the sifter. Next, Use a clean cotton kitchen cloth to strain out the finer particles. You will have to use your hand to squeeze the pineapple beer out of the cloth. To sweeten, first melt sugar over low heat. Add the melted sugar and mix well. I recommend adding a half cup of the melted sugar at a time, until it is sweetened to your taste. Cut and squeeze lime. Add to juice. Chill and enjoy. Store in the fridge. *Tips: Make sure to buy the pineapple ripe. Pineapple is one of those fruits that does not ripen or sweeten if it is picked green. I determine the ripeness of a fresh pineapple by the smell. You can't always go by the color because color may vary. A ripe pineapple will have a fresh, tropical smell. If it smells unpleasant or has soft and dark spots, it is bad. Store your pineapple at room temperature so that it keeps the sweet and tangy flavor.
Put brown sugar, grated orange rind & brandy into a sml bowl. Stir well, cover w/a clear film and leave to stand for 1 hour. Strain the mixture through a fine sieve into a clean bowl and stir in the coffee. Slowly pour in the cream, whisking all the time. Continue whisking for 3-4 minutes or till the mixture thickens enough to stand in soft peaks. Divide the grapes between 6 glasses and pour (or spoon) the syllabub over the grapes. Chill in the fridge for at least 1 hour. Serving Suggestion: Garnish ea glass with a small cluster of sugared grapes and serve with a crisp cookie (or biscotti).
Add all ingredietns into a shaker filled with crushed ice and shake sharply. Strain into a frosted martini glass. Garnish with a sugared rim and three coffee beans.
In a large pot, melt butter. Add onion, garlic, carrot and red pepper and cook 3 to 5 minutes, until vegetables are softened and proscuitto is crisp. Stir in flour and cook an additional 1 to 2 minutes. Add canned tomatoes, broth, tomato paste, spices and sugar. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove and discard bay leaf. In a food processor or blender, in batches, puree soup (optional.) Return to saucepan and stir in half-and-half. Season with salt and pepper to taste and heat an additional 3 to 5 minutes. Serve.
Boil or steam green beans until tender-crisp (hint: use a bit of salt in the water to make the beans their greenest). Meanwhile, add garlic and oil to medium-sized serving bowl. Mix. Once they're cooked, drain the beans and toss them in the olive oil& garlic mixture. Add salt and pepper to taste. If you can, let the salad sit for 30 minutes (or more) to let the flavours combine. Serve at desired temperature. Note: this salad is also very tasty with some finely chopped onion (preferably sweet) added with the garlic. You can also use a mix of greeen and yellow beans for additional colour.
Brown the beef and then drain. Add the kidney beans, tomatoes, salt, and pepper Let it simmer for five minuets Put Frito's into individual bowls Spoon the meat mixture on top of the Frito's. Add cheese.
In a large mixing bowl, stir together 2 c of the flour; basil, marjoram or sage (if desired); and salt. Make a well in the center of the dry mixture. In a small mixing bowl, combine eggs, water and oil. Add to dry mixture. Mix well. (This mixture is sticky, so you will need extra flour handy to mix in the dough, and also to flour your surface and pin when necessary). Sprinkle kneading surface with the remaining flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8-10 minutes total). Cover and let the dough rest for 10 minutes. Divide dough into 4 equal portions. On lightly floured surface, roll [dust rolling pin with flour!] each portion into a 12" square (about 1/16" thick). Let stand, uncovered about 20 minutes. Cut as desired. If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick. Cut as desired. To store cut and shaped pasta, hang it from a pasta drying rack or clothes hanger or spread it on a wire cooling rack. Let pasta dry overnight or till completely dry. Place in an airtight contairner and refrigerate up to 3 days. Or, dry the pasta for at least 1 hour and seal in a freezer bag or freezer container. Freeze up to 8 months. My directions from "cut as desired" (step 15). Place pasta in four neat clumps (we use cookie cooling racks). Get large pot of water with olive oil in it to a rolling boil. Place pasta in the boiling water and stir immediately for several minutes to prevent sticking. Thicker pieces of pasta will take longer to cook. Drain. Serve with your favorite sauce! Enjoy!
Preheat oven to 400 degrees. Line 1-inch deep cookie pan with aluminum foil. place a single layer of saltines in bottom of cookie sheet. In saucepan, combine sugar and butter. bring to a boil and boil for 3 minutes. immediately pour over saltines and spread to cover the crackers completely. bake at 400 degrees; for 6 to 8 minutes. remove from oven and sprinkle chocolate chips over the top. return to oven for 1 minute. spread melted chocolate evenly. top with nuts. cool until hard, usually overnight. put in freezer for a few minutes. break into pieces. I usually get about 70 pieces.
Heat 2-4 tbsp olive oil over low heat in a small saucepan. Add 1 clove of the thinly sliced garlic to the oil, and warm over the low flame until the oil is infused, about 5-7 minutes. Brush the slices of crusty bread with the garlic oil, and place under the broiler until they just begin to turn golden and crunchy, about 4-5 minutes. Warm the remaining olive oil in a saute pan over medium heat. Add garlic, rosemary, and crushed red pepper and cook for a couple minutes, until the smell of rosemary fills the air. Next add the beans and balsamic vinegar (if using), stir to coat beans with the warm oil. Increase the heat to medium high, and add the shrimp pieces. Stir to coat shrimp with olive oil, and cook until they turn pink. Top each of the toasted bread slices with equal parts of the bean and shrimp mixture. Garnish with shredded fresh basil. Serve immediately.
Preheat oven to 450 degrees F. In a medium bowl, combine ricotta, mozzarella and garlic; Season to taste with salt and black pepper. Roll dough out to a 15" circle on a baking sheet that has been lightly dusted first with either flour or cornmeal. Spread cheese filling over 1 side of circle, to within 1-inch of the edge and then top with filling of your choice (veggies or cooked meat). Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Brush with olive oil and sprinkle some parmesan cheese over top, to taste. Cut a few slits in the top to allow steam to release. Bake 10-15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing. Serve with some heated marinara sauce to dip, if desired.
Bring pie crust out and to room temperature. Preheat oven to 350 degrees. Lightly grease, spray or use parchment on a large baking sheet. Mix vegetables, and pork sausage if using. Don't precook the sausage - it will cook when the pies bake. Cut crust into small circles, about 2-3 inches across. You should be able to get five or six circles out of each crust if you re-roll the pastry leftovers. Place an equal amount of the filling on half of the circles, and top with another circle. Fold the edges over each other towards the top, and crimp together like a traditional pie crust. Make a small slit in the center to vent steam, and brush with an egg wash if you like. Place each little pie on the prepared baking sheet, and bake for approximately one hour, checking for over-browning. Can be eaten hot or cold.
Thaw spinach in a microwave or place it in a fine mesh strainer and run hot water over it. Squeeze dry. Combine avocado, lime juice and salt in a bowl and mash together with the back of a fork. Working with 1 tortilla at a time, spread a thin layer of avocado over half. Top spread with 1/4 each of jalapeno, spinach, cheese and cilantro. Fold other half of tortilla over filling. Repeat until all ingredients are used. Heat a nonstick skillet over medium heat. Add a quesadilla and cook about 3 minutes on each side, or until it is browned lightly and cheese is melted.
Preheat oven to 350F and spray a 12x7.75-inch football cake pan with nonstick cooking spray. Add chicken, blue cheese, and 1/2 cup of buffalo wing sauce to a bowl and toss to combine. Separate the biscuits and cut each round in half. Flatten each biscuit piece. Add about half a tablespoon of the chicken mixture to the center of each flattened dough piece. Pinch and seal, then roll into a ball. Add 1/2 cup buffalo sauce, melted butter, garlic powder, vinegar, sugar, and salt to a liquid measuring cup. Whisk. Microwave 30 seconds and whisk again. Brush some of the mixture into the bottom of the greased pan. Dip each ball in remaining sauce and place into the cake pan. You should have enough balls to cover the entire cake pan, with three balls in the center making a second layer. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until golden brown. If the outer dough starts getting too brown during baking, cover with foil. Let cool for 5 minutes. Invert the football bread onto a serving platter. Brush all over with buffalo sauce and immediately garnish with chives. Decoratively pipe the football stitching with the Ranch dressing. Serve with extra dipping sauce on the side. Buy the Football Cake Pan now on Amazon ($11.75): https://amzn.to/2Szi4Se.
Heat coconut oil over medium heat-do not let it smoke-and add carrots, bell pepper, celery and onion. Saute until crisp-tender. Add all ingredients, down to and including tamarind paste: broth, broccoli, lemongrass, potatoes, shitakes, chick peas, ginger, fish sauce, curry paste, soy sauce, tamarind paste. Bring to a boil, stirring frequently. Reduce heat to simmer: add remaining ingredients and simmer until potatoes are soft. Do taste tests from time to time. If the flavor is lacking, add more tamarind, or soy sauce, or fish sauce, or more curry paste if you like it HOT! You are unlikely to need to salt this soup with all those delicious seasonings. If you don't like the veggie-to-broth ration, add more broth. Remove lemongrass and serve (but put it back in with any leftovers in the fridge; this soup gets better every day). Put some Sriracha on the table for the hot-sauce devotees.