HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, mix the sugar and water. Bring to a boil, reduce the heat and simmer for 5 minutes. Add the grated lime peel and cool the mixture. Add the rum and lime juice. Pour syrup over the melon balls. Chill covered, for 3 to 5 hours.
Combine the chicken, 1 TBSP of the hoisin sauce and 1 TBSP of the cornstarch in a bowl. Toss to coat and set aside. Combine remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch and the chicken broth, rice vinegar, sugar and chili garlic sauce and set aside. Heat a large, deep skillet over medium heat. Add oil. Then add chicken. Stir fry until almost done, 2-3 minutes. Add ginger and garlic, stir-fry about 15 seconds. Add pepper, carrots and peanuts. Stir-fry until crisp-tender about 2 minutes. Add hoisin sauce mixture and cook, stirring constantly until it boils and thickens and chicken is done (about 2-3 minutes). Serve with rice, if desired.
Beat the butter and sugar and lemon rind in a small bowl until light and fluffy. Beat in eggs one at a time. Stir in the yoghurt, apple and currants (you don't want to break up the apple too much). Then stir in the sifted dry ingredients. Spread into a deep greased and lined 20 cm round cake tin. Bake at 180C (360F) for 50 to 60 minutes. Stand a few minutes then turn out onto rack to cool. This can be iced with cream cheese icing similar to one you would use on a carrot cake - add some lemon zest too.
Preheat oven to 350 degrees. Grease Two 8-inch Round Pans with Butter. Choose plums that are more blue in color than red, and are soft but not mushy. Cut the plums in half lengthwise, along the 'seam', removing the stone. If there's any fiber or remnants of a stem, trim the tip of the stem end with a paring knife. Set plum halves aside. Mix two teaspoons of cinnamon with the half-cup of sugar and set aside. In mixing bowl, cream the butter and sugar. Add eggs, mixing until well blended. Sift together the flour, baking powder and salt. Add half of the flour mixture into the creamed butter, stirring just until smooth; then add the remaining dry ingredients, again being careful not to over-mix. Batter will be stiff. Divide batter evenly into greased cake pans, spreading to fill pan to the sides. Press plum halves into the top of the batter, cut side up, arranging them in tight rows. You should see very little cake batter. My mother always said ". load 'em up!". Sprinkle the cinnamon-sugar mixture evenly and generously over the top of each cake. Bake in 350-degree oven for 30 to 35 minutes. Cool completely. While my mother would pooh-pooh it, you can serve with whipped cream. Enjoy!
Set a Dutch oven over medium heat, add the olive oil and heat until hot. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, tomato paste, oregano, salt and pepper and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Add the red wine and chile flakes in the last 2 minutes of cooking.
First, prepare a chilled cocktail glass. by drizzling a few stripes of Grenadine down the inside of the glass, twisting the glass as you go. Then, gently use a clean napkin to absorb the excess Grenadine from the bottom of the glass. Shake the vodka, white chocolate liqueur, and peppermint schnapps with cracked ice in your snazzy little cocktail shaker. Strain it through into your beautifully prepared glass. How beautiful is that?
Wash peanuts in several changes of water to get rid of residual dirt. Add peanuts to 3 quart saucepan with enough water to barely cover. Add soy sauce, sugar, salt, cinnamon, star anise, cloves, and dried chili. Place pot over high heat and bring to boil. Lower heat to steady but not rolling boil and cook for 3 to 5 hours, depending on how tender you like your peanuts. Check on pot every hour to make sure liquid doesn't dry out. Refill with water, if needed, so that level of liquid just covers peanuts. Alternatively, place water, peanuts, and seasonings in a slow cooker and cook overnight. With slotted spoon, retrieve peanuts from braising liquid and serve warm or tepid. Store leftover peanuts in their stewing liquid in the refrigerator.
Thaw and drain spinach. Squeeze as dry as possible, set aside. In a small bowl, combine beef bouillon granules and lemon juice to dissolve granules, set aside, in medium bowl combine mayonnaise, sour cream, dill weed, onion, Tabasco, white pepper, and water chestnuts. Stir in lemon and bouillon mixture. Stir in spinach and mix well. Pour into non-metal container and refrigerate until ready to use.
MIX cream cheese, parmesan cheese, milk, butter, white pepper, and garlic powder in medium sauce pan. Cook on low heat until cream cheese is melted and mixture is well blended. Toss with hot fettucine, and sprinkle with nutmeg (OPTIONAL). Again, I omitted this part of the recipe because we do not like Nutmeg.
HEAT oven to 375°F. MIX cream cheese, spinach, 1 cup mozzarella and 3 tablespoons Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. BAKE 30 minute or until chicken is done (165°F). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella. Make Ahead: Assemble chicken bundles and place in baking dish as directed. Refrigerate up to 4 hours. When ready to serve, uncover and bake at 375°F for 35 minute or until chicken is done. Special Extra: Stir chopped fresh basil and/or sliced black olives into spaghetti sauce before heating. Nutrition Information Per Serving: 400 calories, 21g total fat, 10g saturated fat, 0.5g trans fat, 130mg cholesterol, 820mg sodium, 17g carbohydrate, 4g dietary fiber, 7g sugars, 38g protein, 140%DV vitamin A, 15%DV vitamin C, 40%DV calcium, 15%DV iron.
Place the matzo crackers on a greased jellyroll pan, to cover the entire bottom. Bring butter and brown sugar to a boil, boil for three minutes. Pour the mixture over the crackers. Bake in preheated 350 degree oven for 15 minutes. Remove, sprinkle chocolate chips evenly over the top. Wait five minutes, then spread the melted chips over the crackers. Sprinkle toasted almonds over the crackers, chill. Break apart, and enjoy! You can adapt this with saltines, simply cover the pan with them. I have to say, I couldn't believe how good they were, and I'm not a sugary treat kind of girl!
Grill the tomatoes until the skins crack and the tomatoes soften, about 10 minutes. OR place them on a lightly oiled baking sheet and bake at 450* F for 12 minutes. Allow tomatoes to cool enough to handle, core them, and coarsely chop them. While the tomatoes are cooling heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the chopped tomatoes, chicken broth, and sugar. Increase the heat, bring to a boil, turn the heat to medium, and simmer until the soup is reduced by one quarter, about 20 minutes. Let cool for 10 minutes. Use an immersion blender to puree the bisque. The recipe suggests straining, but I found that mine didn't need it. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped mint or basil. Serve with crusty buttered french bread.
Preheat the oven to 350 degrees F. If making one: Cook the bacon in a skillet over medium-high heat until browned but still flexible. If making more than one: Lay out bacon on a foil and parchment-lined cookie sheet. Bake in the 350 degree F oven for 10 to 12 minutes. (You want the bacon to be cooked and flexible; not crispy.) Or cook in a skillet over medium-high heat until browned but still flexible. Set up ramekins (4-ounce) or you can use a muffin tin. But if you are using the ramekins, place them on a cookie sheet. If you are using the muffin tin, put a little water in the unused muffin cups; this saves the cups from burning. When bacon is done, wrap a slice around the inside of the ramekin or muffin cup. Place a teaspoon of melted butter (or bacon grease) in the bottom of the ramekin or muffin cup. Drop in the egg. Bake in the preheated oven. After about 10 to 15 minutes, place a 1/4 slice of cheese over the egg, and continue to bake until egg is cooked and the cheese is melted.
Cook rice in boiling water for 10 minutes then drain thoroughly. Heat oil in large frying pan and saute onion and green pepper with the curry powder for 5 minutes. Add peanuts, apple juice, salt, pepper, diced apple, lemon juice and sugar and bring to a boil. Add rice and tuna and simmer uncovered for 10 minutes stirring frequently.
Preheat oven to 350 degrees Fahrenheit, and position rack in center of oven. Grease and flour a 10-cup bundt pan. Sift the flour, baking powder and salt into a medium bowl and set aside. Stir the milk and vanilla extract together in a small bowl, and also set aside. Beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary. Add the egg yolks one at a time, until combined, scraping the bowl well after each addition. With the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition. Remove this mixture from the mixer bowl, placing in a separate larger mixing bowl. Wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites. Beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg white mixture with the remaining 1/2 cup sugar. Fold the egg white mixture into the cake batter, then add the raspberries and fold together until lightly combined. Spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean. Turn cake out onto a cake rack to cool. Dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals. Serve with clotted cream.
Dissolve jello in hot water. Mix in yogurts. Fold in container of Cool Whip. Place into pie crust.
Crush the Oreo cookies in a blender or food processor; set aside. Cream together butter or margarine and cream cheese. In a large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 ounces of Cool Whip. Beat together until mixed. In an 8 inch flower pot, layer the cookie mixture, the pudding mixture, the cookie mixture, and so on. End up with the cookie mixture (this looks like dirt). Add an artificial flower on top.
Dice the fish fillets and soak a few minutes in salted water; drain off the water and pat dry. Place fish in a bowl and cover with fresh lime juice, just enough to cover; let sit until the flesh is white on the outside and slightly pink on the inside (stirring from time to time), about 20 minutes. Meanwhile, grate carrots and cucumbers, finely chop tomatoes, and chop green onions. Rinse the fish in cold water (2 to 3 seconds under the tap), then drain and pat dry. Cover fish with coconut milk and add vegetables. Mix and season with salt and pepper. Push egg through a sieve or a food mill and sprinkle on top of salad along with chopped green onions. Serve with coconut flavored rice, if desired.
Heat tortillas as directed on package. While tortillas are heating, spray 10-inch nonstick skillet with cooking spray and heat over medium heat. Cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in beans and heat through. Stir in spinach. The heat will wilt the spinach leaves. Remove from heat. Divide bean mixture among tortillas. Sprinkle with cheese. Fold one end of each tortilla up about 1 inch over filling and fold right and left sides over folded end, overlapping. Fold remaining end down. Enjoy.
Shred the cabbage, discarding the outside leaves and the stock. Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture. Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly. Stir in the brown sugar, salt and pepper. Cook until coloured a little more, then incorporate the cabbage, reheat. Sprinkle lightly with caraway seed, if desired, when serving.
Put ice until half of the shaker. Add the rum, amaretto, curacao, lime juice and pineapple juice. Shake vigorously and filter in a highball glass in which you already put a few ice cubes. Garnish with a pineapple chunk.
Remove seeds, peel, and cut the squash into small 1 inches cubes. Cut the zucchini and bell pepper into small chunks. Put all ingredients except spices into a 2 quart saucepan, and bring to a boil. Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked). Do not drain the liquid. Pour the soup into a blender, add spices, and blend until smooth.
Add ingredients to a blender in the order listed and mix until smooth and frothy. Note: as a variation don't use blackberries (you'll end up with a mouthful of seeds you'll have to spit out)!
Measure all your ingredients into a blender. Blend until well mixed. Serve right away with a straw, if desired. You can add a little chocolate sauce on top for presentation, if desired.
Spread mayonnaise on bread. Scramble eggs in butter. Pile cooked eggs on bread. Liberally salt and pepper. While skillet is still hot, place cheese slice in skillet. Let it start to melt, then scoop it up and place on eggs. Of course, put other slice of bread on and oh my it is good.
Cook pasta, and keep warm. In a medium saucepan, melt light cream cheese with milk. Bring to simmer until thickens slightly. Add basil. Add shrimp. Cover and cook until shrimp is starting to get a bit pink. Dice or julienne smoked salmon. Add to mix. Warm through. Add cooked pasta and stir in sauce. Add parmesan cheese. Serve hot.
Preheat oven to 425. Thaw veggies, bring crusts to room temperature. Melt butter in large saucepan on medium heat. Add onion and saute until translucent, about 2 minutes. Add flour and stir to incorporate, this is your roux. Gradually stir in broth and milk. Bring to a simmer. Cook until thick and bubbly. Add veggies, herbs and chicken. Stir to incorporate. Add salt and pepper to taste. Place one pie crust in bottom of pie plate. Pour in contents from saucepan. Top with second pie crust, sealing around edges and flute. Cut several slits in top of crust to vent. Bake 20 minutes, then cover crust edge with foil to prevent burning. Continue to cook for 20 more minutes until crust is golden brown. Let stand 5 minutes before serving.
SALSA: In bowl, combine Salsa ingredients. Add salt, if desired. CHICKEN: Heat grill. In a separate bowl, mix paste and dressing. Brush half of paste mixture over chicken. Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture. SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender. Serve peas with chicken and salsa.
Cut the chicken into 1" pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2-24 hours). In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Set the chicken aside. Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute. Add the spices: ginger, turmeric, cayenne, garam masala, salt, methi, cinnamon, and coriander. Stir for 1 minute. Add canned tomatoes and coconut milk, then add the sauce to a blender, and blend until smooth. Return the sauce to the pan and cook 10 minutes to thicken. Add the chicken, cream, brown sugar, cashews and golden raisins, stir and cook 1-2 minutes to heat through. Serve with white rice, mango chutney, naan and garnish with fresh cilantro. (Recipe originally from http://www.northandmouth.com/2017/07/bombay-house-chicken-coconut-kurma/ ).
Preheat oven to 375 degrees. Cook chicken breasts and cut into small cubes (less than 1/2 inch). Cook noodles in boiling water until almost done, Drain and rinse in cold water, Lay flat on baking sheet and cover with plastic wrap while you make sauce. Cook onion in butter in large pan for about 2 minutes or until softened. Add flour and stir over low heat for another minute. Stir in dried herbs and chicken. Slowly add stock and milk or cream, Boil for about 1 minute. Add carrots and broccoli, cook for 5 minutes. Salt,pepper and add crushed red pepper to taste. Spray 2 13x10 inch baking pans with no stick spray. Put enough sauce in the bottom of the pans to just cover. Start assembling, 1/4 noodles, 1/4 sauce, 1/4 cheese making 2 layers. Add a little basil and crushed red pepper to the top for looks if desired. Cover with foil and bake until bubbling (about 40 minutes). Uncover and brown for about 5 minutes to brown top slightly. Let stand about 20 minutes before cutting and placing in containers to freeze. After reading the comments I tried some things. The egg noodles as well as penne pasta worked really well. The type of pasta I used determined the amount of sauce that was left obviously. Just experiment to see what works for you. Using egg noodles or penne seriously cuts the time on this way back. Using frozen carrot/broccoli blends works great too, to cut back on time. Both of those alterations didn't change much, though the frozen veggies changed a little bit of the "fresh" taste in my opinion. If you're doing a day long OAMC marathon, these minor changes might make a big difference. As for the sauce, I think the elevation and dryness of the flour affect the sauce, so does oven temperature Like one reviewer said the sauce thickens as it stands.
Combine peppers and garlic and set aside. Prepare pickling liquid-combine vinegar, sugar, water and salt. Bring to a boil and boil for 5 min. Add the carrots, return to a boil and boil for 2 min. Prepare 6 pint jars. Place 5 t's of pepper mix in each jar plus 1 t. each oregano in each jar. Pack in carrots and add the liquid leaving 1/2 inch head space. Process 10 minutes in a boiling water bath.
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Puree all ingredients including peppers in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
Dessert contains 4 layers. 1st layer. Blend with pastry blender flour and margarine. Add chopped peanuts. Pat into a 9x13 pan. Bake 20 minutes at 350*. Cool and set aside. 2nd layer. Cream peanut butter with cream cheese. Add powdered sugar. Mix well. Fold in whipped topping. Spread over first layer. 3rd layer. Blend milk and pudding mixes until smooth. Spread over 2nd layer. 4th layer spread over pudding. Grate chocolate to garnish. Chop 1/3 cup dry roasted peanuts and sprinkle over top. Chill well. (At least 3to 4 hours).
In a large mixing bowl whisk together lime juice, brown sugar, salt and white pepper. Add the cubed avocado and toss to coat. Now add the mango, red onions, cilantro, mint, chile and chopped cashews to the bowl. Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing. Enjoy immediately.
For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smooth. Add rest of filling ingredients and blend until smooth. Pour filling into 8x13 greased baking dish. For topping, in a separate bowl combine flour and brown sugar. Cut in soy margarine with a pastry blender/fork until reaches crumbly consistency. Add pecans to crumble. Sprinkle topping over filling. Bake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil). Let cool to room temperature for best consistency.
Mix ingredients for your brine, be sure that all the salt and sugar are completely dissolved before adding shrimp or other spices (very important!) Place shrimp into a bowl with brine, add whatever extra you choose, and refrigerate for 20 to 25 minutes. Don't go any longer or they will start to become a bit too salty. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. Place a baking sheet covered with foil on broiler pan under oven broiler and preheat for 5 minutes. (My boiler is small and awkward. When making larger batches of this, I've put the shrimp onto the top shelf of my oven on its highest setting). Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water to remove the brine and dry on paper towels- important step, do not skip it! In a large bowl, toss shrimp with olive oil, (I use a mister to coat them evenly) and sprinkle with Old Bay seasoning, if desired. Place shrimp onto the heated sheet pan and return to broiler immediately. After 2 minutes, check your shrimp. They should be truning slightly pink and the meat should be separating from where they were deveined. Turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer shrimp to a cool bowl or cookie sheet and refrigerate immediately. Once shrimp have chilled, serve with cocktail sauce. These shrimp are great served warm right from the oven too. I usually can't wait until they chill before I eat them!
Wrap tofu in clean cotton kitchen towel, place heavy weight on top (such as cutting board weighted with heavy juice can) and set aside for at least 30 minutes to allow excess water to drain from tofu. Preheat grill to medium-hot and place lightly oiled vegetable grill rack in place. Slice each block of tofu into 1/2 inch slices. Combine soy sauce with the oil and brush on tofu. Grill tofu until browned and a slight crust forms (about 5 minutes per side) and serve hot with a mushroom gravy or a dipping sauce.
Melt honey, peanut butter, and milk powder together on stove in large pot. When melted, remove from heat and add cereal. Stir well. Press into 9x13 pan sprayed with cooking oil. (Make like rice krispies). Cool, cut into 15 pieces.
In a covered skillet, heat the oil on medium high heat. Add the onions and saute for 5 minutes, stirring frequently. Add the cumin and coriander and stir for a minute to toast the spices. Add the salsa or tomato juice, stir well and cover; simmer until the onions are soft (about 5 minutes). Add the black beans and simmer until slightly thickened (about 5 minutes). If you like, mash a few times with potato masher. May finish with chopped fresh cilantro. OPTIONAL ADD-INS: corn, bell peppers, carrots, celery, squash.