HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blanch almonds, then peel the skins off. Roast in oven at 375 for about 10-15 min (or until you are finished cooking) Add oil to wok and heat until smoking. Add onion and chicken, cook about 4 minute stirring occasionally. Add the remainder of the ingredients (except the corn starch/water mixture and the almonds). Cover wok and stir every two min for about 4-6 min. Then add Corn starch mixture and allow to thicken in the wok. Add almonds and serve.
In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar. In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.
Wash and dry the mushrooms, and remove the stems. In a small blender or food processor place the drained olives, the bleu cheese crumbles, shredded parmesan cheese, and tobasco sauce and pulse gently until the olives are finely minced, and the other ingredients have been well mixed with them. Remove the mixture from the blender or food processor and place in a bowl. Take the mixture and place a generous spoonful in each mushroom cap, on the stem side. Lay the now filled mushrooms on a cookie sheet and then place the cookie sheet into a 325 degree oven for 10 to 15 minutes. When removing from the oven, allow to cool for about 3 to 5 minutes before serving.
Preheat oven to 180°C (350°F/Gas 4). Lighly brush a deep 6 cup (1,5 litre) capacity ovenproof dish with melted butter or oil. Place the dates and baking soda in a bowl and pour over 1 cup (250 ml/8 fl oz) boiling water and set aside to cool (the mixture will become foamy). Beat the butter and sugar with electric beaters until light and creamy. Add the eggs one at a time, beating well between each addition. Fold in the sifted flour and baking powder, walnuts and date mixture. Stir until all the ingredients are just combined and pour into the prepared dish. Bake for 40 minutes, or until slightly risen and firm to touch. Whilst the pudding is cooking, prepare the syrup: place the sugar, butter, vanilla, brandy and 1/3 cup (80 ml/2 and 3/4 fl oz) water in a pan and simmer for 5 minutes. Prick a few holes in the pudding with a skewer, pour the syrup over. Return to the oven for 5 minutes while the sauce soaks in . Serve with cream or natural yoghurt.
Bring water to boil in 2 Dutch ovens (can do separately if you only have 1). Add green beans to one; reduce heat to medium& cook, covered, 8 minutes or until beans are crisp-tender. Remove beans with slotted spoon. Add potatoes to other Dutch oven. Cook, covered, 12 to 15 minutes or until potatoes are tender. Remove potatoes; drain. Combine vinegar, oil, lemon juice, garlic, honey, salt, dill weed, thyme, and pepper in medium bowl; whisk to combine. Add green beans and potatoes; stir to combine. Cover and refrigerate up to 2 days, stirring occasionally. To complete recipe, garnish with tomato wedges.
Heat oven to 350°F. Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid. Set aside. Allow to cool at least 10 minutes. Butter the insides of phyllo cups. Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese. Repeat the process with remaining phyllo cups. Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!). Serve warm. *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.
Line a 20 cm square cake tin. Melt 225 g of the chocolate and all the butter together in a heavy-based pan over a low heat. Spread the nuts on a grilling tray and toast until the skins begin to blister. Rub the nuts with a cloth, discarding the skins, then return the nuts to the grill til golden brown. When the chocolate is melted, remove from the heat and stir in the nuts, prunes and eggs. Spoon the mixture into the lined cake tin and leave to set in the fridge overnight. When completely set, remove from the tin and peel off the paper. Melt the remaining chocolate in a bowl over a pan of genly simmering water then pour the chocolate over the cake and return the cake to the fridge to set. With a large heavy knife, cut the cake in half. Then cut each half into 6 slices making 12 slices in total.
Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking. In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt. Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.
Peppermint Vanilla Cake: For the strawberry cake: Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined. For the dark chocolate cake: Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour. Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet). For the white cake: Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds. To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie. Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Peppermint Cream Cheese Icing: With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed) and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half.
Preheat oven to 350°F Grease cookie sheets with cooking spray. Beat sugar and butter together until blended. Add applesauce and egg; beat well. Combine flour, oats, soda, cinnamon and salt in small bowl. Add flour mixture to sugar/butter mixture; beat until blended. Stir in raisins and vanilla. Using 3 level tablespoon, drop dough 2- inches apart on prepared cookie sheets. Flatten slightly. Bake at 350°F for 10-15 minutes. Remove from pan; cool.
Put eggs in large pot. Cover with water so that there is at least an inch of water above the eggs. Add a pinch of salt. Turn on heat (med high) and heat, uncovered, to a boil. If you have more than a single layer of eggs, you may want to stir them occasionally (gently!) while they heat. Once the water comes to a boil, watch your clock and let it boil for 2 minutes. Remove pot from the heat and cover with lid. Let sit, covered, for 11 minutes. Drain and cool eggs for 2 minutes in ice water.
Rub steaks with salt and pepper; roll in bread crumbs. Melt fat in skillet and fry meat until well browned on both sides. Place meat on a hot platter. Make a gravy using currant jelly; pour over steaks. Serve with currant jelly or apples simmered in port wine.
Wash and slice potatoes into an oven safe, buttered dish. Mix mushrooms, onion soup and onions together. Toss with potatoes and then add water and mix well. Dot finished potatoes generously with butter. Seal the pan with foil or with lid. Bake at 350 for one hour. Enjoy!
In a well-buttered 9"x13" baking dish, layer seafood in the order listed; cover with cheese. Mix together the Ritz cracker crumbs, butter, Worcestershire sauce and garlic powder; spread over the cheese, covering top. Bake uncovered at 350 degrees for 45 minutes. Serve the casserole with a wedge of lemon.
Heat 1 tablespoons of olive oil in a large soup pot over medium-high heat. Add carrots and cook for five minutes. Add kohlrabi and sweet potatoes, and cook for another ten minutes, stirring often. Add onions, whole garlic cloves, and thyme bundle. Cook another 5-8 minutes. Add one cup of cider and most of stock (reserving the one cup listed above). Stock should just cover vegetables. Season to taste with salt and pepper. Cover and bring to a boil. Reduce heat to a simmer and cook until vegetables are tender (about 30 minutes). While soup is simmer, add 1 tablespoons olive oil to a large skillet. Add sausage and diced onions, and lightly saute for about five minutes (until sausage is browned). Add minced garlic and cook for another ten minutes. Add to skillet greens, cider, stock, and a pinch of salt and pepper. Simmer until greens are tender (10-15 minutes). When carrots are tender, remove soup pot from heat. Discard the thyme bundle, puree the soup, and add salt and pepper to taste (if necessary.). Evenly apportion sausage/greens mixture into serving bowls; add enough soup to cover. Serve while hot.
Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Mix thoroughly. Allow sugar and salt to dissolve (about 10 minutes) Toss with cabbage. Refrigerate. Serve.
Tie hair back. Wash face. After preparing scrub, apply it to body, face, or neck if desired. Avoid eye area. Optional: Use a facial loofah, sponge, or brush to maximize exfoliation. Rinse off with warm water. Enjoy results!
Cut up potatos in bite size peices. Chop onion garlic and celery. Put in large frying pan and add butter sliced in smaller peices.Add Spices. Cook till qnions are soft.Add broth and turkey and cook app 8 minute Add stuffing and cook till potatos are soft.Cook till broth thickens .Serve and enjoy.
Melt half the butter in a large saucepan. Add the rice and water, and boil on high heat for 10 minutes or so until the water has evaporated. Turn down the heat. Add milk and cinnamon and cook for 40 minutes, stirring occasionally to prevent sticking. Rice should now be tender. Add cream, salt, sugar and vanilla extract, and stir well. Stir in the remainder of the butter, and when this has melted, serve immediately. Can also be served chilled from the refrigerator.
Preheat oven to 350°F Line a baking sheet with foil (or a silpat!). Mash banana in a bowl. Add cinnamon and oats, and stir until combined. Stir in chocolate chips. Form small balls and place on baking sheet. Bake for 10-12 minutes, until golden brown.
Break the banana into chunks, and place in blender or food processor with remaining ingredients. Blend until creamy-smooth. Taste and adjust spices. Pour into cups. If you like, let it firm up in the freezer for 1/2-1 hour.
Preheat oven to 350°F. For Shortbread crust: In medium bowl, stir together flour, powdered sugar and butter until dough forms a ball. Press dough into greased 9x13 inch pan. Bake 10-12 minutes. For Brownie: In medium bowl, stir together brownie mix, egg, water, oil until moistened (about 40 strokes). Spoon brownie batter evenly over cooked shortbread crust. Place pecan half over batter. Bake 30-35 minutes. Cool thoroughly.
Place potatoes in a large bowl. In a screw-top jar, add remainder of ingredients, cover with the lid and shake vigorously. Toss potatoes with dressing. Refrigerate overnight or at least a few hours. Adjust seasonings if necessary and serve at room temperature.
In the food processor/electric chopper, add garlic and tomatoes. Turn on to chop the ingredients (if not slicing ingredients first, I think this is faster). Add chickpeas, water, salt and pepper. Pulse the entire mixture, stirring once in the middle, until it's smooth and there are no chunks. Enjoy! Pitas cut into wedges, top of pita pocket seperated from bottom pocket, sprayed with cooking spray on both sides, and baked for 15 minutes at 400 degrees make a light, crispy accompaniment.
Preheat oven to 210oc and butter a large baking dish or 4 gratin dishes. Cook for pasta for half the time on the packet, drain and set aside. Meanwhile, reserve 6 tablespoons of the tomato sauce and heat the remainder in a pan. Add the double cream and 3 tablespoons of the grated parmesan. Once the sauce is bubbling, take off the heat and add the part-cooked pasta. Empty the contents of the pan into a lightly greased baking dish and spread evenly. Cover the pasta with the proscuitto, chopped into large pieces. Cover with the sliced mozzarella. Add reserved tomato sauce and spread on top. Sprinkle the remainder of the grated parmesan. To finish, spinkle the oregano and black pepper. Bake for 15 - 20 mins at 210oc, until cheese is bubbling and lightly browned. Serve with salad and crusty bread.
Sprinkle Cajun seasoning over chicken. Heat oil in large nonstick skillet over medium-. high heat. Add chicken; cook about 10 minutes or until chicken is brown, turning. occasionally. Remove chicken and set aside. Add onions to drippings in skillet; cook and. stir 2 minutes. Add jelly, broth and vinegar; cook and stir until jelly melts. Return chicken to pan; spoon glaze over chicken. Cover and cook over medium-low heat. about 5 minutes or until chicken is fork-tender, turning occasionally. Remove chicken to serving platter. Increase heat to medium-high and cook until glaze thickens slightly. Spoon glaze over chicken.
sprinkle chicken with salt and curry powder. i a large skillet, heat oil over high heat. add chicken and quickly brown chicken on all sides. reduce heat to medium high. cook about 12 minutes or until no longer pink. transferchicken to a plate and cover to keep warm. for sauce, in skilletadd sweet pepper, cook for 3 minues. add pineapple and cook for5 minutes or until browned. add serrano pepper and cook for 1 mnute. stir in coconut milk and brown sugar and heat through.
Heat the tbsp of oil in a large pan over medium heat. Add the garlic and onions and saute until translucent. Add the spinach to the pan and cover, stirring occasionally, until wilted. Remove from heat and drain in a strainer. Add the spinach mixture, tofu, salt, pepper, oregano and lemon juice to a mixing bowl. Toss to blend evenly. Heat the rest of the oil in a small sauce pan over medium heat for a few minutes. Remove from heat. On a dry cutting board lay down the first piece of phyllo dough. Lightly brush with a little oil and fold in half lengthwise. Place a spoonful (about 2 tbsp) of the mixture onto the bottom section of the dough. Take the bottom left corner and fold it over the mixture, mooshing it to make it line up with the edges of the dough. Make sure to keep a little bit of space between the mixture and the edge of the dough. Brush the part of the dough that is folded over the mixture with oil, and fold that section over again, the way you would fold a flag, so it makes a triangle. Keep brushing the dough lightly with oil before every fold and at the end to get the remaining edges to stick to the triangle. When you are done, you should have a 4ish inch long triangle pocket. Place on a cookie sheet and poke once with a fork to let steam out. Repeat this with the sheet of phyllo dough until all of the mixture is used up. Cook in a 425F oven for 10-20 minutes, until golden brown and flaky all over. If you would like a dipping sauce for the spanakopita, whisk the juice of 2 lemons into a bowl with 1/2 c olive oil and add some minced garlic.
Build over ice in a highball glass Stir. Garnish with a long thin slice of cucumber with the skin. Drink up.
Cut zucchini in half lengthwise. Scoop out seeds if they are large. Blanch shell 8-10 minutes. Scoop out zucchini, leaving 1/2 inch shell. Chop zucchini that you scooped out. Brown sausage, onion, and chopped zucchini. Add all seasonings, bread crumbs, and cheese. Stuff zucchini shells. Pour sauce over all and bake 30 minutes at 375°F.
Trim fat from beef and freeze for 20 until partially frozen.(for easier cutting). Cut into thin strips. Mix remaining ingredients and add beef. Marinate overnight. Place meat in single layer on oven racks. leave door cracked open and bake on lowest possible temperature for 6-8 hrs, until dry.
Preheat oven to 400*F. Cut the butter into the flour, sugar, baking powder, and salt until the mixture resembles fine crumbs. Stir in the macadamia nuts and coconut. Stir in the egg and just enough half-and-half (1/2 cup) so that the dough leaves the sides of the bowl and forms a ball. Turn dough out onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat the dough into an 8" circle on an ungreased cookie sheet; cut into 8 wedges but do not separate them from each other. Brush with half-and-half; sprinkle with coconut. Bake for 16-18 minutes, or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
For the marinade; using a blender or processor blend all marinade ingredients together (except the green onion). Add in the chopped green onion. Place the marinade in a large heavy resealable plastic bag, then add in beef or pork cubes; seal bag and toss to coat. Refrigerate for 8-24 hours (24 hours is even better!). Remove the meat and discard the marinade. Place the meat on a plate or in a bowl and let sit on the counter for 1-1/2 hours or until almost room temperature. At this point you may soak wooden skewers in cold water. If using vegetables, brush with olive oil. Thread the meat alternately with one or more the variations. Season the meat and veggies with salt and black pepper (I use seasoned salt). Grill to desired doneness.
In large pot, brown beef with onions (I boil my beef, drain to reduce fat content, then add onions I've already sauteed). Mix remaining BASE ingredients in large bowl. Add beef and onions. At this point I placed 1/3 of meat mixture in a cassarole dish, added 1 cup of each frozen veggie and layered on 1/3 of mashed potatoes. Bake at 350F for an hour, or until heated through. While dinner is baking up, I pack up the cooled remaining meat mixture dividing meat mixture left into 2 labeled gallon ziplock bags. Divide remaining veggies into labled 2 qt freezer bags. Divide remaining mashed potatoes into 2 labeled gallon freezer bags. For convenience, I actually staple the bag of meat mixture, veggies and mashed potatoes together into 2 dinner groups to make it all easier to find in my freezer. Obviously, staple above the zip on the bag when stapling together. :-).
Heat the oil in a large pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until light golden. Add sausage meat and garlic to pan and cook for 3-4 minutes, breaking up the meat with a wooden spoon, until browned. Add rosemary, chili, passata and stock. Season, reduce heat to low and cook for 15-20 minutes. Meanwhile cook pasta, drain and add to sauce. Stir in parsley and cream just before serving. Scatter with parmesan.
Steam cauliflower until crisp-tender. In small bowl, mix sour cream, onion, mustard, and milk. Drizzle over cauliflower. Sprinkle with cheese, cover, let stand for 3 minutes to let cheese melt.
Cut the jalapenos top off and get the seeds out. mix the cheeses and mayo in a large bowl. scoop the cheese mixture into a thicker style freezer bag. push the cheese mixture towards one corner and clip the corner. (about 1/4 of an inch of a cut or smaller.). Beat eggs and milk together. put bread crumbs in seperate bowl bowl. Squeeze cheese mixture into jalapenos till full and almost overflowing.(it's okay if a little comes out in some spots.). Coat with egg mixture and roll with bread crumbs. (you can also double coat with breading mixture.it taste great either way.). fry in oil.
Mix mayo, preserves, lemon juice and cayenne in a small bowl. Toss chicken, grapes, almonds and tarragon in large bowl. Add mayo mixture and toss until coated. Season with salt to taste.
In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam. After 10 minutes, add the potatoes and simmer for another 25 minutes. Reserve the broth. Discard the onion and cloves. Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken. In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned. Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper. Add the chicken (still reserving the potatoes) and salt and bring to a boil. Reduce heat and simmer, covered, for about 1-1/2 hours. Add reserved potatoes and simmer another 1/2 hour, uncovered. Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.
Drain the pineapple slices and set the syrup aside. Set aside 2 of the pineapple slices and freeze the remaining 8 slices until firm. Blend together the frozen pineapple slices, pineapple syrup, sugar and coconut cream until smooth. Add the ice and continue blending till you reach the desired consistency. Pour into serving glasses and garnish each glass with toasted coconut and pineapple slices. Serve chilled.
Place all ingredients in a sml saucepan, bring to simmering point & cook over low-heat for 10-15 min or until the sauce thickens. Serve w/puddings -- Can also be served as a dressing for vegetables, fish & meats.
Slice lettuce chiffonade style and arrange on a serving platter. Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce. Break up tuna with a fork, and place in the center of the salad. Drain corn, and arrange around tuna. Garnish with olives. Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad. Other optional ingredients include pickled beets, pineapple slices, and grated carrots.