HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients in blender until smooth. ***My cooking style is all about the ingredients and rarely do I measure anything as I cook. I encourage you to take the listed measurements more as a suggestion and adjust according to your taste, as I do the same every day as I cook.
Drain the mangoes and reserve 1 cup of the liquid. Puree the mangoes and set aside. Rinse the Sago under running water and drain well. Combine the mango liquid with the sago, water and sugar in a saucepan. Over a Medium-high heat bring to the boil and reduce heat to low and simmer (stirring often) for 20 minutes or until sago is translucent. Add the coconut and simmer for 5-6 minutes (the mixture will go thick and the sago will no longer be white). Stir in the mango puree. Pour into 6 individual serving bowls OR a large serving dish - but not too deep or it will take to long to set. Chill until firm (at least 3 hours) and serve.
Heat oven to 350. Let the kids coat a 9x13-inch baking pan with 1 tablespoon of the butter; set aside. In a small pan, melt remaining butter over medium-low heat. Whisk in flour until well blended and cooked, about 1 minute. Add maple syrup, salt and brown sugar. Simmer, whisking frequently, until the sugar dissolves and sauce thickens, about 4 minutes. Remove sauce from heat. Help kids arrange a row of sweet potato and apple slices, alternating and overlapping them, in the prepared pan. They can continue to make rows until the pan is full. Pour the sauce evenly over potatoes and apples. Cover pan tightly with foil and bake 40 minutes. Raise oven temperature to 450. Remove foil from pan and use a spoon to baste the juices over the top. Bake an additional 30 minutes, or until potatoes are tender and nicely browned, basting juices over the top every 10 minutes. Serve immediately or keep warm in a 200 oven up to 30 minutes.
Marinate the fish in 2 t olive oil and sprinkle with sea salt and freshly ground black pepper. Let sit for about 20 minutes while you prepare the glaze. Place the pomegranate seeds in a strainer set over a small bowl. With the fork or the back of a spoon, press the seeds against the strainer, forcing the liquid into the bowl. Place the juice, lemon zest, Dijon mustard, balsamic vinegar and soy sauce in a small non-reactive saucepan and cook over medium heat. While the glaze is reducing, get a cast iron skillet pretty hot and place fish skin side down (without moving) and let sear for about 1-2 minutes. Turn the fish over and while it's cooking on the other side, carefully peel away and discard skin. Let cook for about 4-5 minutes or until a nice golden brown color. Flip the fish over one last time and let sear on the side you removed the skin from. Cooking times vary depending on how thick your cut of fish is, and how done you prefer your fish. Remove to a plate and let sit. Put the 1 T of butter in the glaze and stir until just melted. Drizzle over fish.
Spray chicken breasts with vegetable oil spray. Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots). Chop chicken into bite size pieces, set aside. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Heat over medium until sugar is dissolved, stirring often. Bring to boil. Combine cornstarch and water. Add to sauce pan, stirring often. Reduce heat and simmer 4-6 minutes or until sauce thickens. Pour chicken into a large frying pan over medium heat. Heat until chicken sizzles, then reduce heat and pour sauce over the chicken. Heat through. Serve over white rice.
Melt the butter and add the onion, celery, and garlic. Cook gently to soften. Stir in the mustard, cayenne, paprika, and flour. Cook about 3 minutes over gentle heat, stirring occasionally. Pour on stock gradually, stirring until well blended. Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer about 5 minutes or until thickened, stirring occasionally. Add the shrimp and heat through for about 2 minutes. Season with salt and pepper to taste and top with chives before serving.
Cook pasta according to pkg, adding broccoli to the boiling water for the last 3mins of the pasta cook time. Spray skillet with cooking spray, and add chicken cooking 6-8mins or until cooked through, stirring occassionally. Stir in dressing, soy sauce, ginger, garlic, & crushed red pepper; cook 1 min more stirring occassionally. Drain pasta, and place in large bowl. Add chicken mixture and mix lightly. Sprinkle with peanuts before serving.
Preheat oven to 350; butter a 13x9 pan. Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of). While that is cooking, cut up the rhubarb. In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb). When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!); pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean). While THAT is cooking, prepare meringue; beat eggs until forming soft (firm) peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff. At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls. Brown for five minutes; set the timer--it can burn very quickly! VARIATIONS: Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.
Drain the tomatoes. Place the jalapeno (seeded if you like less heat) and the garlic in a food chopper and process until very small mince. Add this and the remaining ingredients to the tomatoes and stir well. Let sit for an hour or so to let flavors blend.
Peel the potatoes and onions and slice them thinly. Saute them in a pan with 3 tablespoons olive oil for about 15 minutes. Put the Puff Pastry Sheet in a 9" spring from pan, roll it out if necessary so that it cover the bottom and the sides of the pan. Beat the eggs in a bowl add the parmesan and the milk and combine well. Then add the potatoes and onions and salt along with a dusting of nutmeg. Mix well and put in the springform pan. Fold the excess puff pastry toward the middle of the pie. Bake for 45 minutes in a preheated oven at 390° degrees (temp. is what original recipe states). Let it cool off before serving.
1. Whisk together buttermilk and hot sauce in a large bowl. Add catfish. Cover and chill 24 hours. 2. Combine flour and next 3 ingredients. Remove catfish from buttermilk mixture, discarding mixture. Dredge catfish in flour mixture, shaking off excess. 3. Pour oil to depth of 1 1/2 inches into a large, deep skillet; heat to 325°. Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve with additional hot sauce, if desired.
Sprinkle chicken with salt and pepper; place in a baking dish. Bake at 325 for 20 minutes; cool. Corsely chop chicken; set aside. Melt butter in a large skillet over medium heat; add bell pepper and onion, and cook, stirring constantly until crisp-tender. Remove from heat, and stir in chicken, tomatoes, and soups. Place 1/3 of the tortillas in the bottom of a greased 13x9x2 baking dish; top with 1/3 of the chicken mixture, sprinkle 2/3 cup of cheddar cheese. Repeat layers, reerving the last 2/3 cup of cheese. Bake at 325 for 35 minutes; sprinkle remaining cheese on top and bake for additional 5 minutes. Let stand 5 minutes before serving.
Heat oil in 12 inch skillet on high. Lower heat and add onion, ginger, garlic, and cayenne and cook until it begins to brown (5 min). Add the cumin seeds and curry. Cook briefly (30 seconds). Add cauliflower and cook for about one minute over high heat. Cut up the tomatoes add them with the juice, 1/4 cup of water, salt and pepper. Cover and turn heat to medium-low. Cook for about 15 minutes. Stir occasionally until the cauliflower is tender. Add the chicken. Stir and cover for about 8 more minutes. **If the sauce starts drying out, add some more water. Add the lemon juice. Taste and adjust seasoning. Sprinkle with cilantro and serve over rice.
Cookies. Cream butter, brown sugar and white sugar, add peanut butter and stir till combined. Add egg, milk & vanilla, mix till smooth. Combine flour, baking soda and salt in bowl. Add peanut mixture mixing well. Roll tablespoon sized amounts into round balls. Arrange on cookie sheets. Bake at 180 degrees celsius for around 6 minutes, take out of oven and flatten with a spatula and return to oven for further 6 minutes. Remove from oven and turn over half the cookies and place a piece of chocolate on the overturned cookies, let sit for a minute till choc melts then place the marshmallow on top, press down with the other half of the cookies.
Brown hamburger and onions. Pour in chicken broth. Then mix in the red kidney beans, kielbasa, garlic, Cajun seasoning and cayenne pepper. Bring to boil and let simmer for 60 minutes. Cook one cup of rice and when done mix into pot. Mix the flour and cold water to make a slurry and pour into pot to thicken sauce. Serve and enjoy.
In a large dutch oven, (I use my pasta pot) place gefilte fish, sprinkle with paprika. Cover with vegetables. Add reserved liquid. Cover and cook over low heat for 1 hour. Uncover and cook for 1/2 hour. Put in refrigerator with all the liquid (it should jelly) Serve cold with red beet horseradish.
Preheat oven to 350°F. In large bowl, mix all ingredients except bell peppers and cheddar cheese. Add salt and pepper to taste. Cut top of bell peppers, clean the inside and rinse well. Stuff with mixture and sprinkle cheddar cheese on top of each bell pepper. Add 1/2 cup water to shallow baking dish. Add bell peppers and cook for 30 minutes or until peppers are tender.
Soak seaweed in cool water to cover, 10-15 minutes. Drain (save the water for soup stock, to water plants or to use in a bath. It has tons of nutients in it). Heat oil in a skillet and sautee the onions until they begin to brown. Add the seaweed and sautee until tender (how long this takes will depend on the type- averaging about 10 minutes). Stir in the tahini and a splash of water it the tahini is very thick. Stir in the tamari until all is smooth. Finish with a dash of umeboshi vineger, to taste. Enjoy!
In a large soup pan, coated with cooking spray sweat onions on medium heat for about 3-4 minutes until soft and translucent. Add potatoes and chicken stock. Bring to a boil and cook at a low boil until potatoes are tender. Reduce heat to medium. Add roasted garlic and the seasoning (I am always slightly off on the seasoning, so use just the seasoned salt and black pepper to your taste). Using a hand-held blender, puree soup. Continue cooking at medium for 5-7 minutes. Add Cream Cheese and Half & Half. Reduce heat to medium low and cover. Cook for about 15-20 minutes. Stir frequently. Check for seasoning -- add more if needed. Serve with the crumbled turkey bacon, cheese, and scallions. Enjoy!
Chop onion and mince garlic. In a 3-quart saucepan or heavy iron skillet, brown sausage and drain off all excess fat, crumble and set aside, in the same saucepan or heavy iron skillet - heat olive oil & cook onion, garlic in oil over moderate heat, stirring occasionally, until onion is pale golden, about 2-3 minutes. Add broth, wine and water into the onion mixture. Also, add back the sausage and mix. Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas, diced tomatoes, & sauerkraut into soup, bring to slow boil then reduce heat and simmer for at least 30 minutes (however, you can let this soup slow cook all day, makes it that much better). Season soup with salt, pepper, sage and hot sauce ~ enjoy with a good crusty bread. This recipe can be prepared in 45 minutes or less. Although we call for canned black-eyed peas, you can use frozen peas or cook up a batch of dried ones. Note: if you use dried beans that you only let soak as package directs, you will need to use a food processor to mash 1/2 the beans and you will need to up the amount of fluids (i.e.; 3 1/2 cups of both broth and water). As well, cook time will need to increase to time reflected on dried beans package in order for beans to cook correctly.
To make dressing: In a medium bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil and ginger. Taste and adjust seasoning and flavoring as desired. This makes a generous one-half cup of dressing. To assemble salad: In a large bowl, toss together the lettuce, noodles, chicken, peanuts, ginger, sesame seeds, green onions and cilantro leaves. Add half the dressing, tossing to lightly coat. Taste, and toss in additional dressing as desired. Serve immediately. Note: Adapted from Chi Dynasty in Studio City. To make crispy rice noodles, fry the noodles in oil heated to 350 degrees until they're crisp, 1 to 2 minutes; drain on paper towels.
To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool. For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!). To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up. For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
Heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers. Make sure spices are well incorporated into the meat. Warm corn tortillas in 250 degree oven until soft. Place about 2 tablespoons of meat in a line down the middle of each tortilla. Roll up each tortilla tightly and secure with a toothpick. Fry flautas in hot shortening or oil, turning until all sides are crisp. Serve immediately with sour cream, shredded lettuce, and sliced tomato.
Set oven to 375°F. Cook the fish in the milk m a saucepan, seasoning to taste. Reserve the milk and flake the fish. Butter a deep 2 to 2 1/2 pint pie dish and put the fish into it. Place a single layer of tomato slices on top of fish. Slice the hard-boiled eggs and lay on top of the tomatoes. Melt the butter and stir in the flour then add the reserved milk and cook, stirring, until thickened. Stir in the parsley and capers and season to taste. Pour this sauce over the fish, tomatoes and eggs. Cover with mashed potato, roughing It up lightly with a fork and topping with a little butter. Bake for 30 minutes or until the potato is lightly browned.
Combine all of the ingredients in a heavy saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, 6 to 8 minutes. Transfer the sauce to a jar and let cool to room temperature. Refrigerate until serving. The sauce will keep for several months, refrigerated.
Preheat oven to 350°F. Mix flour, sugar, baking soda, salt and 1tbsp matcha powder together and whisk to combine. In a separate bowl, mix oil, yogurt, 1/2 cup milk, egg and vanilla together and whisk to combine. Mix dry ingredients into wet. Transfer batter to a greased donut pan. Bake 8-12 minutes (larger donut pans may need more time). Mix together remaining matcha powder and milk with powdered sugar and adjust consistency using powdered sugar or milk until it's smooth and thin. While the donuts are still warm, dip them into the glaze and transfer to a baking rack to cool and allow the glaze to set. Enjoy!
Put chicken, onions, 2 unpeeled carrots, 2 celery stalks, turnip, garlic and bay leaf in a large soup pot. Fill with water to within two inches of top of pot and cover. ( I use a big soup pot, like a 15qt. If you like stronger soup, use a smaller pot.) Set over high heat and bring to a boil. Lower heat and simmer uncovered, for 2 hours. Occasionally skim the froth as it develops on the surface and discard. Remove from heat. Place a colander in another pot big enough to contain the stock. Pour soup through the colander into the second pot. Remove colander to separate stock from vegetables and chicken pieces. Pour the stock back into the pot. Let cool and then refrigerate stock several hours to overnight. Meanwhile, remove chicken from the bone, tear into edible pieces and set aside. Discard vegetables and bones. Remove and discard congealed fat from the surface of the refrigerated stock. Place the pot of stock over high heat and bring to a boil. Lower heat and add salt, pepper, dill and sugar. Simmer about 30 minutes. Add sugar and wine, simmer another 10 minutes. Adjust salt and pepper to taste. Lower heat enough to keep soup hot, add reserved chicken. Can add matzo balls or egg noodles as desired. Can be frozen before adding matzo or noodles if desired.
Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, and salt together in a big bowl. Stir in the cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. Pat the dough into an 8-inch round, about 3/4-inch thick. Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed. Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart. Bake until lightly browned, about 15-17 minutes, rotating halfway through baking. Transfer to a wire rack; let cool for 5 minutes, then serve warm. Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed. They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag. Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.
Heat olive oil over medium low heat in a medium saute pan and saute the leek and mushrooms until soft. In a mixing bowl beat the eggs with the cream and the milk. Add salt, pepper, dill and nutmeg. Place the leek, mushroom, lobster, scallion and cheese into the pie shell. Pour batter on top and shake evenly. Cook in a preheated 375° oven for 30-35 minutes.
Preheat oven to 350 degrees and transfer stuffing into a small baking dish. Place dish in oven and reheat 12 to 15 minutes, until warmed through. Heat a pot over moderate heat and add extra-virgin olive oil. Add carrots, celery and onion and lightly season vegetables with salt and pepper. Add bay leaf and stock and bring liquid to a boil by raising heat. Add turkey and reduce heat to simmer. Simmer until any raw vegetables are cooked until tender, about 10 minutes. Stir in the parsley, and peas, if using. Remove stuffing from oven. Using an ice cream scoop, place a healthy scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Pull spoonfuls of stuffing away as you eat through your bowl of soup.
Preheat oven to 375 degrees F. Spray two ramekins with low fat cooking spray. Break up broccoli and divide tofu into 1" cubes and divide into ramekins. Melt butter in nonstick pan over medium heat. Cook onions until soft. Add flour, constantly stirring, add vegetable stock and milk. Continue stirring until sauce thickens and turns light brown. Add salt and pepper to taste. Spoon sauce over tofu and broccoli, top with cheese and bake for 20 minutes. Serve with green salad.
Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ). In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar. In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt. Mix dry and wet ingredients together thoroughly. Fold in 1/2 cup Milk Chocolate Chips into batter. Pour batter into well greased & floured Bundt Pan. Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles. Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely. Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.
Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth. In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste. Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used. In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls. While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.
Preheat oven to 350°F (325°F for glass baking dish). In a 13x9 in baking dish, melt butter in oven. Sprinkle crumbs evenly over butter. Pour eagle brand evenly over crumbs. Sprinkle with chocolate chips and nuts, if desired. Press gently with a fork. Bake for 25 minutes. Remove from oven and sprinkle with marshmallows. Gently press down with fork. Bake 2 minutes more. Cool, cut into bars-store covered at room temperature.
Heat oven to 425°F Spray 8 or 9-inch square baking dish or 2-quart casserole dish with vegetable cooking spray. Cook pasta according to package directions for 8 minutes; drain. In large bowl, combine eggs, milk, 1 cup mozzarella cheese and garlic powder; toss with hot pasta. Spread pasta mixture into prepared baking dish; bake 15 minutes. Remove from oven; reduce temperature to 350°F Spread sauce evenly over crust; sprinkle with remaining cheese. Layer pepperoni on top. Bake 20 minutes; let stand 5 minutes before cutting.
Combine all the ingredients, mix well. Shape mixture into walnut sized balls. Drop balls one at a time into rapidly boiling water. Lift them out when they raise to the top and drain. Brown the dumplings in butter. Serve with roast or soup.
Cook broccoli just until tender. Place chicken breasts in a large pan; cover with water and add Worcestershire sauce and garlic. Bring to a boil; reduce heat and simmer about 25 minutes. Drain and cool. Lightly spray a 3-quart casserole with non stick cooking spray. Cut chicken into chunks. Place broccoli into casserole; top with chicken pieces. Combine soup, mayonnaise, and lemon juice. Pour over chicken. Sprinkle with cheese and herb seasoned stuffing crumbs if drizzle melted margarind ove dry crumbs. Bake in a preheated 350 degree oven for 35 to 45 minutes.
Make around six slits on the eggs, do not go deep into the egg white, otherwise it would split. Mix the chilli powder, turmeric powder, lemon juice, salt and pepper into a paste, add little water if necessary. Roll the eggs and coat it properly. Leave for a couple of minutes for the mixture to properly coat. Heat pan and pour oil, let it heat. Fry the eggs till golden brown. Serve with ketchup.