HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, mix the melted coconut oil, lemon juice, chilli flakes, onion granules, ginger, coriander, hibiscus, sumac and tarragon to form a marinade for the prawns. Add salt and pepper to taste, then coat the prawns evenly with the hibiscus and sumac mix. Melt the extra coconut oil in a small frying pan over a medium heat and add the shallot. Fry for roughly 3 minutes until the shallot starts to soften. Shake any excess marinade from the prawns before adding to the pan. Cook for roughly 4 minutes, stirring constantly, until cooked through. Plate the prawns and serve immediately. Recipe courtesy of Hibiscus by Lope Ariyo. Get the book here: https://www.amazon.com/Hibiscus-Discover-Flavours-Africa-Observer/dp/0008225389/.
Half fill highball glass with cubed ice. Pour in the Blue Curacao and Vodka. Top up with lemonade and stir. Garnish with a slice of lemon or orange if desired.
Saute the onions and garlic in the butter until soft. Add the tomatoes, tomato juice, and bay leaves; simmer for 20 minutes. Remove from heat and let cool. Drain the tomatoes, reserving the juice, and puree them in a blender or food processor with the cream cheese. Mix the puree with the reserved juice. Add the light cream and season to taste with salt, pepper, and lemon juice. Add freshly chopped sweet basil. Simmer for 10 minute and serve with bread bowls.
Melt butter in a small saucepan over low heat. Cook, swirling the pan, until butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne (and mustard, if using) in a heavy medium saucepan until smooth. In a small bowl, lightly beat egg. Whisk egg and remaining 1/2 cup buttermilk into cornstarch mixture. Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer (low boil). Cook, whisking, for 15 more seconds. Remove from heat and whisk in lemon juice (or orange juice, if using) and reserved golden butter. Serve hot or warm. MAKE AHEAD TIP:Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.
Dissolve the sugar in the water, then sprinkle in the yeast, stir an wait 10 minutes. Add the salt and 4 cups of flour and beat for three minutes. Add in 2-3 more cups of flour, stir or knead. Add more flour until you have enough to make a good stiff dough. Knead until smooth and soft. Grease a good sized bowl and turn the bread over in it, lightly greasing all sides. Cover with plastic wrap. Rise until doubled in a warm place. Punch down and divide into three parts. Knead each, return to bowl, cover again and let rise. When doubled, pre-heat oven to 450 degrees. Knead gently and shape the dough into three oblong shapes. Place on a large, lightly greased baking sheet which has been sprinkled with corn meal Cover with a cloth and let rise until doubled. Just before baking, score bread with a sharp knife very lightly down the middle then mist bread with water. Turn the bread and mist every 5 minutes. Bake 20 min or so or until the bread is golden brown and sounds hollow when tapped on the bottom.
Preheat oven to 350°F. Combine all ingredients in a blender or food processor. Puree until smooth and well mixed (it may be necessary to add more water or oats, depending on how wet the liver is; I do not drain mine). Line two 13x9" pans with nonstick foil or parchment paper. Divide the puree between the two pans and spread evenly. Bake at 350 for 25 minutes, until tops are no longer moist and cakes can be lifted from the pans (the bottoms will be golden brown). Allow to cool slightly, then cut with a knife or pizza cutter into small pieces. For training treats for a small to medium sized dog, aim for pea-sized pieces. Freeze treats that you will not use in the next few days.
Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish. In a saucepan combine the cooked chicken or turkey, black beans, diced tomatoes, green chilies, garlic, cumin, pepper and cayenne; simmer over medium heat for about 15 minutes then season with salt to taste. In another saucepan combine both soups and the enchilada sauce; cook stirring for about 15 minutes or until heated through. Spoon 1/3 of the soup/enchilada mixture into bottom of the baking dish. Top with three tortillas, then spoon HALF of the chicken mixture on top of the tortillas, then spoon 1/3 of the soup/enchilada mixture over the chicken mixture. Sprinkle with about 1 cup shredded cheese. Top with another 3 tortillas. Repeat the layers once, with remaining chicken mixture, then soup/enchilada sauce, then about 1 cup shredded cheese, then ending up with the tortillas on top. Sprinkle with 1-2 cups shredded cheese. Cover loosley with foil (make certain that the cheese does not touch the foil or it will stick to the foil). Bake for about 35 minutes. Uncover and bake for another 10-15 minutes. Serve with shredded lettuce, sour cream and salsa.
Divide fish into 4 equal pieces if necessary. In shallow bowl, combine flour, lemon rind, thyme, salt and pepper. Dip fish into lemon juice; dredge in flour mixture, turning to coat. In nonstick skillet, heat oil over medium-high heat; cook fish, turning once, for 6 to 8 minutes or until flakes easily when tested with fork.
Cut off the tough ends of the asparagus, and then slice diagonally into 2-3 pieces. Heat the oil together in a large skillet or wok over medium high heat. Add the ginger and stir fry for 1 minute. Add the asparagus and stir fry until tender but still a tiny bit crisp, 4-5 minutes. Stir in the cashews and soy sauce. Serve immediately.
Filliing: Heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently until no longer pink. Tip the pan to spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce; add salt and pepper to taste. Remove from heat and let cool slightly, then stir in 1 cup of parmigiano reggiano. Cook pasta until slightly underdone; placing in cold water until cool enough to handle, then lay flat on lint-free towel. Preheat oven to 350 degrees; butter 2 11 x 8 x 2 inch baking dishes. Cannelloni: Spread a thin layer of sauce over the bottom of the baking dishes. Spread some of the filling over each pasta square, leaving 1/2 border on one side. Starting at the opposite side, loosely roll and place seam-side down in the baking dishes. Spoon the remaining sauce over the pasta. Sprinkle with cheese. Bake 30 minutes, or until the sauce is bubbling and the top is golden brown. Serve hot. (The cannelloni can be assembled up to 1 day ahead. Cover with plastic wrap and refrigerate after completely assembling. You will need to bake longer than 30 minutes).
Combine all ingredients in blender. Process until smooth. Makes a generous portion (meal size) for one.
Place dry ingredients in a mixing bowl. Cut or rub in the butter with a pastry blender, two knives or your fingertips. Add the sugar and enough milk to make a stiff dough. Knead this mixture on a flour surface until smooth. All this can be done almost instantly in a food processor. If you have time, return the dough to your bowl, cover and chill for an hour. This resting time will make the biscuits more tender and crisp. After the dough has chilled, preheat your oven to 350 degrees. Roll out the dough until it is a bit more than 1/8 inch thick, and cut into any desired shape. Traditional digestives are about 2 1/2 inches round. Place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes.
Wash strawberries. Cut out small hole/core in tops of strawberries (This hole is where the cream will sit). Blend cream cheese, sour cream, powdered sugar& extract (s) in a bowl on medium speed until light and fluffy. Fold 2 tbsp of grated chocolate into cream mixture (optional). Spoon mixture into a decorating bag with decorating tip of your choice (If you don't have decorating bags lying around, you can make do by using a large zip lock bag- Just cut a very small piece off one of the bottom corners to use as the decorating tip). Squeeze the cream mixture into the holes/cores of the strawberries. Finally, top each strawberry off with a blueberry. Best if chilled for at least an hour before serving (while everyone is eating the main course is fine).
Chop bell pepper and onion in bite-size chunks. Rinse and drain kidney beans. Heat oil in frying pan and saute bell pepper and onion chunks until lightly browned, about 2 minutes. Add beef broth and the kidney beans. Stir in tomato paste, salt (if using), chili powder and oregano. Heat gently but do not boil. Serve with fresh, crusty bread.
Cook onions in large covered skillet sprayed with cooking spray on medium-high heat 2 minutes; stir, then push to one side of skillet. Add chicken; cook 4 minutes. Turn chicken; top with barbecue sauce. Cook, covered, on medium-low heat 6 minutes or until chicken is done (165°F). Stir onions. Sprinkle chicken with cheese; cook, covered 1 minute or until cheese is melted. Fill rolls with chicken and onion mixture.
Cook tortellini add peas during last 5 min. Meanwhile heat 2 T oil add shrimp cook and stir 2 minute Add garlic cook 1 min or until shrimp done. drain tortellini add to skillet. Stir in salt, thyme, pepper and oil 1 T Toss to coat. 4 servings = 413 cal 17 fat 29 protein.
Grease a Bundt cake tube pan. Srinkle 1/2 cup brown sugar in the bottom of pan. Top evenly with 1/4 cup melted butter. In bowl, combine the remaining 1/2 cup brown sugar with the dry pudding mix and cinnamon. With lightly floured hands (I did not bother), dip each piece of dough in the remaining butter and roll in sugar and pudding mix. Layer evenly in prepared pan. Let rise until double in size or until dough reaches just under top rim of pan. Bake in a 350F preheated oven for 35-40 minutes. Turn out of pan immediately and serve warm.
Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; saute 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours. Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata. Makes 6 main-course servings. Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.
Whisk ingredients in medium bowl. Season to taste sea salt. Cover, Chill and Serve.
Preheat oven to 375°F. Pour 1 Tbsp of olive oil evenly in the bottom of a 9x9-inch glass baking dish. Place the fillets in the bottom of the baking dish. Pour the remaining olive oil over the fillets. Sprinkle half of the garlic over the fillets. Sprinkle the bread crumbs over the fillets. Sprinkle the cheese over the fillets. Bake for approximately 18 to 20 minutes making sure not to over bake. Squeeze the juice of a lemon quarter over each fillet (optional).
Remove your puff pastry form the packaging. Dust a work surface generously with some flour. Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approximately 12" -13". Rub the margarine all over the inside of a 10" pie dish. Make sure you grease all the way up the inner sides so that the pie does not stick. Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish. With your fingertips, gently coax the pastry into place. Make sure that the pastry is flush with base & sides of the pie dish. Prick the base of the pastry with a fork a few times. Spoon the applesauce into the pastry case. Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce. Dust your worksurface again with more flour & roll out the 2nd piece of pastry dough -- you need to have the pastry about 10"-11"; diameter. Brush the top edges of the pastry lining the pie dish with a little of the beaten egg & carefully lay the 2nd piece of pastry dough over the apples. If you have any leftover pieces of dough, re-roll them & cut out freeform leaf shapes and spheres & stick them to the top of the pie with a little of the beaten egg. Make a few small slits with a small knife -- these are to allow the steam to escape. Brush the pie with the beaten egg & sprinkle with the brown sugar. Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visible, flaky layers. Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!
In a mixing bowl, cream butter and brown sugar. Add egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture. Roll into 1 inch balls, then roll in additional sugar. Place balls 2 inches apart on ungreased baking sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes or until cookes are just set and tops are cracked. Remove to wire racks to cool.
Steam broccoli until fork tender, drain. In a bowl, mix together ricotta, eggs, onion, garlic powder and salt and pepper. Toss with steamed broccoli. Sprinkle cheese over if desired. Put into a greased 9x11 baking dish. Bake at 350' for 1 hour.
Chop apple and place in microwave safe bowl. Microwave for about 3 minutes on high. Stir in cinnamon and sugar substitute to apples as desired. Sprinkle granola on top. Enjoy!
Rinse split peas and place in a pot with the water. Bring to a boil and simmer for 30 minutes, skim occasionally. Heat the ghee in a frying pan, brown the chili and cumin seeds, then ad onion and garlic. Saute until onions are golden brown on the edges then add turmeric. Add spicy butter mixture to split peas, simmer for about 1 hour. Season with salt to taste. If the soup appears to be too thick, add more water for a medium-thick consistency. Fold in the cilantro leaves before serving. Serve hot.
Heat oven to 450*. Tear off 4 sheets of foil, each about 14x18". In large bowl, combine oil, garlic, thyme & salt. Add zucchini, corn and shrimp; toss. On each 4 sheets of foil, place 1/4 of the shrimp mixture in center. Top with lemon slices. Bring sides together and fold, leaving room for steam to circulate; seal ends. Place packets in a single layer on large baking sheets. Bake 15 minutes, remove from oven and let stand 5 minutes before opening. Serve immediately.
Soak your dried apricots overnight in the 500ml of water. Preheat your oven to 180 deg C/ 350 deg F/gas mark four. Pour the apricots and water into a large saucepan and bring to the boil. Gently simmer for 10 minutes. Remove from the heat and liquidise. Beat butter, eggs and honey into the apricots. Sieve in the flour and mix well. Spoon into a greased cake tin and bake for 25-30 minutes. Remove from cake tin, transfer to a cooling rack and make frosting. In a large bowl, beat together the butter, vanilla and cream cheese. Add the sweetener a cup at a time and mix until blended. When the cake is thoroughly cooled, top with cream cheese frosting.
Dissolve gelatin in water and heat until it's completely dissolved. In a bowl, combine all the other ingredients: ricotta, cream, white cheese, honey, artificial sweetener. Mix them: if you do like the texture of ricotta, just mix it well with a spoon or spatula. If you don't, use an electric mixer to soften the ricotta and remove all possible lumps. Add the dissolved jello to the mixture and stir well. Pour mixture in a glass container and refrigerate until set. (it takes around 3 hours, counted as cooking time).
Pre-heat oven to 350°F. Cook pasta according to package directions. While pasta is cooking, mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min). Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until done (internal temperature reaches 165°F.). HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Grill peanuts in a saucepan over medium heat without oil until golden brown. Chop finely in a food processor with sugars, approximately 20 seconds. Set aside. Mix cream of rice, rice flour, 4 T sugar, water (1 C if using banana leaves, 1 1/4 C if using foil) and oil (3 T oil or less if peanuts are green, 5 T if they are not green). Spread 3/4 of the rice batter on your wrapping material (foil or banana leaves. Heap peanut mixture in a line down the middle, leaving rice batter exposed in equal amounts on both sides. Lift sides of wrapping almost fully up and pour remaining batter on top, then complete wrapping to seal entirely so liquid will not penetrate. Allow to boil gently over medium-low heat in a large pot of water, partly covered, for 24 hours. Remove from water. Koba is served in thin round slices while still warm. REMARKS: This recipe is tricky because so much depends on the freshness of the peanuts and how you wrap the koba. Most "raw" peanuts sold in stores are already rather old, while green peanuts are pulled from the ground within a week. If your koba falls apart or the peanuts remain tough, they were probably on the old side. The addition of peanut oil to the batter is not traditional but helps compensate for old peanuts. Banana leaves are preferable because they allow steam to pass into the koba, which helps keep it properly moist, creating a dense, smooth, pate-like texture. Tin foil blocks this moisture but requires less practice to wrap tightly. Here is a video: http://www.youtube.com/watch?v=1mKpWhWZTdc.
Mix turkey, oatmeal, parmesan cheese, garlic powder, pepper, onion soup mix, and egg together. Mix in 1/2 can of mushroom soup. Press into loaf pan. Pour remaining 1/2 can of mushroom soup over top. Bake 1 hour at 350.
In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese. Heat the oven to 200 degrees F. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling. In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
Mix together the cream, sugar and flour. Pour into the pie crust and sprinkle with cinnamon. Bake at 400 degrees F. for 50 minutes. Let stand for 10 minutes before serving.
Preheat oven to 425. Wash and dry potatoes. Prick in several places and bake for 45 minutes to one hour, until baked through. Let cool enough to handle. While they are cooling, mix the chives with the sour cream and set aside. Make 2 lengthwise cuts through each potato. You'll wind up with three slices. Discard the middle and save for other potato dishes. This gives you two nice sized potato skins for each potato. Scoop out some of the potato from each skin, but leave about 1/4" of the potato inside the skin so it doesn't collapse. Brush with some melted butter (yes, you can use Canola, too). Place on a cookie sheet, skin side up and run under broiler for about 5 minutes, just until edges begin to turn brown. Sprinkle the cheese among the 8 skins. Crumble the bacon and sprinkle it on top of the cheese. Broil for about 2 more minutes or until cheese is melted. Serve hot, arranged on a plate surrounded by sour cream chive dip. Other Good Toppings: Don't stop here. Think of your own likes- salsa, green onions, chopped tomatoes, guacamole, etc.
Mix the mayonnaise and yogurt together. Mix 3/4 cup of the mayonnaise and yogurt mix, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders. Place turkey or chicken, next 6 ingredients, remaining 1/4 cup mayonnaise mix , and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick. Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet). Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.
Preheat oven to 350°F Combine the eggs, sugar, canola oil, butter, vanilla, and coconut extract into a large mixing bowl. Beat ingredients on medium speed for 2 minutes. In a separate bowl, combine flour, baking soda, baking powder, salt, and cocoa powder. Starting with the flour mixture alternate flour, and then buttermilk till all is combined. Add egg mixture. Mix until just combined. Do NOT over mix. Fold in coconut, chocolate chips and almonds. Pour into two loaf pans that have been greased and floured or sprayed with cooking spray. Bake at 350°F for 1 hour. Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a fork. Drizzle Coconut Glaze into the holes. Coconut Glaze: Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Drizzle over bread. Cool.
Add crushed ice to your glass. Then add tequila and pineapple juice. Stir lightly. Add a splash of grenadine syrup and serve.
Heat up oil in dutch oven or a big pan. Dip steak pieces in flour that has been seasoned with salt and pepper. Brown meat. Add all of the rest ingredients and bring to boil. Turn down and simmer for a 2 to 3 hours or until meat is tender. Cover if it gets too thick. Serve over hot mashed potatoes. Leftovers freeze well.
First, slice your lemon and orange in thin slices (about 8 for each). Fill your pitcher half way up with ice. Add your lemon and orange slices. (in a decorative manner). Fill with your water (I use bottled). Pour in a glass filled with ice and about 5 mint leaves.
Blend ingredients together until smooth. Vary amount of milk according to desired consistency. Cover and refrigerate until ready to serve.
Preheat oven to 350 degrees. Place the first five ingredients in a food processor and chop until finely minced. In a medium saute pan heat the olive oil over low heat and then add the garlic mixture. Cook on low for 3-5 minutes until garlic is tender - do not let the garlic brown. Remove from heat and set aside. Cut the bread in half, horizontally and spoon the oil-garlic mixture on the bottom half. Butter the top half of bread and then place the two halves together again. Wrap in tin foil and put on sheet pan. Bake at 350 for 5 minutes. Carefully remove the tin foil and discard and bake for an additional 5 minutes. slice crosswise and serve warm.
Drain the juice from the grated onion very well. Mix all ingredients well; cover and refrigerate overnight. Divide the meat into 10-12 portions. Press each portion around long metal skewers and shape evenly (you're looking for a sausage shape). Place the skewers a few inches away from the grill coals. Turn frequently to brown and then cook each side for a few minutes.