HumbleIntelligence/food-ner-1-Million huggingface dataset:
FILO STORAGE AND PREPARATION: Thaw frozen filo, still in the unopened package, in the refrigerator. This will take about 8 hours. Avoid thawing at room temperature as rapid thawing creates moisture and may cause the sheets to stick together. Fresh or thawed filo has a storage life in the refrigerator of 3 to 4 weeks. For easiest handling, let the unopened filo stand at room temperature (not over 80 degrees F) for at least 1 hour before using it. After opening a box of filo, place the unused sheets in a sealable plastic bag, and refrigerate them until your next project. FILLING: In a large frying pan over medium heat, cook the onion and garlic in the 2 tablespoons butter until the onion is limp. Crumble in the beef; cook until it is browned. Drain and discard the drippings. In a bowl, whisk together the tomato paste, water, salt, allspice, and pepper until smooth. Stir this mixture into the meat mixture. Cover the pan, and simmer for 30 minutes. Remove the cover, and cook the mixture briefly, until it is thick and the liquid has evaporated. Remove the pan from heat, and set the mixture aside to cool. Tip: taste the filling before wrapping and add additional seasonings if necessary. If it tastes good in the bowl, you'll know it tastes good in the final product! ASSEMBLY (Using a rounded teaspoon of filling for each, fill, fold, and bake the triangles according to the following instructions): Lay a sheet of filo horizontally on a work surface. Brush lightly with melted butter, nor more than 2 teaspoons per sheet. Lay a second sheet of filo over the first, and brush it with butter. Cut the filo crosswise into five equal strips about 3 inches wide and 12 inches long. Place a rounded teaspoon of filling on one end of each strip. Fold over one corner to make a triangle. Fold the triangle over again on itself. Continue folding, from one side to the other, as if you were folding a flag. When you come to the end of this folding exercise, simply trim off with a knife, any extra filo too small to tuck under. After folding five triangles, place them on an ungreased baking sheet and butter the tops. You can leave the tops plain if you use only one kind of filling, but if you wrap a variety of fillings, identify each kind with a topping such as poppy seeds or sesame seeds. After folding the appetizers, cover and refrigerate for use in the next 24 hours; otherwise, freeze them solid on the baking sheet, then transfer them to containers with tight-fitting lids and return them to the freezer. Bake the triangles, uncovered, in a preheated 350 degree oven for 15 minutes (20 to 25 minutes if frozen) or until they are golden brown.
In a small bowl, mash the fermented black beans with the back of a spoon. Stir the mashed black beans with the chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper. Set aside. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the meat and stir-fry for 2 minutes until no longer pink, breaking up the meat with a spatula. Reduce the heat to medium, then add the scallion whites, garlic, and ginger. Stir-fry briefly until fragrant, about 30 seconds. Add the black bean mixture and chicken broth. Bring the liquid to a boil, then reduce to a simmer. Add the tofu cubes. Allow the broth to simmer for about 5 minutes. While the broth is simmering, cook the ramen according to package instructions. Divide the ramen into individual bowls. Season the mapo tofu broth with salt and pepper. Ladle the broth over the ramen and garnish with scallion greens.
HEAT oven to 325°F Coat baking sheet with no-stick cooking spray. BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet. BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy. TIP: Store between sheets of wax paper to keep from sticking together.
Cream butter and sugar well in a large bowl. Add remaining ingredients. Work into butter mixture. Shape into 4 rolls about 1 1/2 inches in diameter. Put each roll into waxed paper and chill. Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.
Cream butter and sugar at medium-high speed until light and fluffy. Add eggs, one a time, and blend until smooth. Add vanilla, flour, baking powder and salt. Mix until just blended (do not overbeat). Stir in cranberries and pistachios by hand. Preheat oven to 325°F. Divide dough in half. On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 12-14 inches long. Place both on a non-stick baking sheet a few inches apart. Bake for 25 minutes or until barely golden. Let cool for 10 minutes. Slice logs on the diagonal about 1/2-inch thick. Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown. Let cool. Makes about 3 dozen. Will keep for several weeks in an airtight container.
Put sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium low until creamy, scraping with spatula as you work. Add the cream and beat on high until the mixture is light and smooth.
Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator for 15 minutes. Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 skewers (8 inches in length). Heat large grill pan, coated with cooking spray, over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.
With two separate pans. One pan cook rice with water. Second pan cook milk and sugar until very hot. Mix cooked rice with milk and sugar mixture. It's very good!
Mix everything together and chill in the fridge about 1 hour. Great as a topping for salmon burgers. Serves 2.
In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste. In a large bowl, pour the spice mixture over the lamb pieces. Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours. Preheat grill. Place marinated lamb pieces with vegetables on the grill; cook, frequently turning until lamb slices are tender. Take the cooked sekuwa off the grill. To serve, arrange the lamb sekuwa on the bed of rice pilaf, supplemented with chili achar.
Preheat the oven to 375 degrees then spray a 8x8 glass baking dish with cooking spray. Brown the beef in a skillet until no longer pink, drain excess grease. Stir in the rest of the ingredients except the tater tots. Pour the mixture into the baking dish then top with the tater tots. Bake for 25 minutes then turn on broil & cook another 5 minutes. Serve hot.
Place the eggs, cream and salt in a bowl and whisk together. Put the butter in a non-stick frying pan over a high heat. Once the butter is melted, pour in the egg mixture and cook for 20 seconds,or until it begins to set around the edge. Using a wooden spoon, stir and bring the egg mixture on the edge of the pan into the centre. It is important to fold the eggs, not scramble them. Leave for 20 seconds, then repeat the folding process. Serving Suggestion: When the eggs are just set, turn out onto a plate and serve with wholegrain or sourdough toast.
Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook. Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.
Preheat oven to 375 degrees Fahrenheit. Spray a baking dish with cooking spray. Place chicken breasts in baking dish. Mix all ingredients together and spread over chicken breasts. Bake for 45 minutes.
In a large frying pan, saute the sage in the butter; when it begins to be fragrant and turn color, remove and discard. Add the garlic to the pan, and saute for 30 seconds. Add the salmon to the pan, toss well, add nuts and cook for 30 seconds (the salmon will break down into small pieces, don't be alarmed). Add the lemon juice and the whiskey, and cook for another minute. Add in the mascarpone cheese and stir well until it melts and is completely incorporated with the other ingredients. Add ground black pepper to taste. Add the hot cooked pasta to your pan and mix it well into the sauce. It is now ready to serve!
In a medium sauce pan, melt butter. Add in cream cheese. Pour in about 8oz (half the jug) of half and half, whisking as you do until mixture combines smoothly. Add in cheese, whisking uptil cheese has completely melted. Add garlic powder and salt and pepper. If sauce is too thick, add more half and half til it comes to a nice creamy texture. Let simmer for 5 minutes.
In a large skillet, heat 2 tablespoons of the oil. Add the chicken, season with salt and pepper and cook over high heat until just white throughout, 2 minutes. Transfer the chicken to a plate. Add the remaining oil to the skillet. Add the onion and stir-fry over moderately high heat for 2 minutes. Add the zucchini and cherry tomatoes and stir-fry for 2 minutes. Stir in the curry paste, coconut milk, water, lime zest and lime juice and bring to a simmer. Add the chicken and stir for 20 seconds. Stir in the cilantro. Transfer to bowls and serve with rice.
Place all the ingredients in a blender jar or mason jar that screws onto your blender. Process until the garlic and ginger are totally blended up. Keeps in the fridge for months and months and months.
Half fill a large saucepan with water and bring to a boil. Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender. Drain in strainer and place in a bowl. Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes. Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown. Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper. Taste and add more lemon juice if necessary. Serve.
Make Meatballs: Place lamb in a large bowl. Measure in 1 1/2 tsp paprika, 1 tsp cumin, half the chopped parsley, and 1 tsp salt. Mix to incorporate seasonings through meat. Roll meat into 1 inch balls and set aside. Make the Sauce: Turn on food processor and drop garlic through feed tube. Let machine run until garlic is chopped, then stop. Remove lid and scrape down sides of the bowl. Add teh drained toamtoes, olive oil, tomato paste, and onion. Add remaining 1 1/2 tsp paprika, 1 tsp cumin, 1/2 tsp salt, and remaining parsley. Process until nearly smooth. Scrape into a pan or deep skillet that is 10 inches across. Set over medium heat and bring to a boil. Cook 2-4 minutes and then remove from heat. Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure that meatballs are covered with sauce. Set over medium heat with lid slightly ajar and cook 10-12 minutes, until meatballs are cooked through. Taste and add more salt if necessary. If sauce is very thick, add a bit of water. Serve.
Cook leaves in boiling water for 5 minutes; drain. Combine beef, bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occasionally.
To make dressing, combine fish sauce, lime juice, water, sugar, garlic, shallot and ginger in a small bowl and stir until sugar dissolves. Put steak in a shallow bowl, pour in 1/4 cup of dressing and marinate 15 to 20 minutes. Cook noodles according to package directions. Preheat grill for high heat. Lift steak from marinade, pat dry and grill for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing it into very thin strips. To serve, tear lettuce into the bottom of 4 bowls. Add noodles and add carrots, cucumber, cilantro and mint. Top with steak and dressing. Add a splash of Sriricha, if using.
Vanilla Ice Cream with Salted Caramel Swirl: In a mixing bowl, combine heavy cream, evaporated milk and salt. With a stand mixer, beat until stiff peaks form gradually increasing speed to high, as mixture thickens. Slowly drizzle in sweetened condensed milk starting mixer speed at low and gradually increasing it to high. Beat on high speed until stiff peaks form. Add vanilla extract. Beat until it is well blended, maintaining stiff peaks. Spread one-third of the ice cream onto the bottom of a freezer-safe container. Spread half of the salted caramel swirl over ice cream. Spread one-third of the ice cream over the salted caramel swirl. Spread half of the salted caramel swirl over ice cream. Spread remaining one-third ice cream over the salted caramel swirl. With a knife, gently swirl the ice cream with the salted caramel swirl back and forth about two times. Cover tightly. Freeze until firm and completely solid, about 8-10 hours. Salted Caramel Swirl: In a saucepan over medium heat, melt and stir the butter, brown sugar, light corn syrup, evaporated milk and salt. Bring to a boil. Cook/boil for 30 seconds, stirring constantly. Remove from heat. Stir in vanilla extract. Cool completely.
Brown chopped bacon in a stock pot. Chop and add onion, celery, carrots, olive oil, salt and pepper and saute over medium heat 10 minutes until tender. Chop and add mushrooms and garlic and continue cooking for 10 minutes more. Chop potatoes and add them with chicken stock. Add spices. Bring to a boil, then lower heat and simmer for 20 minutes until potatoes are fork tender. Beat eggs and 1/4 cup half and half in a bowl. Add 1 cup broth from soup and stir. Add mixture back into soup and stir. Slowly stir in the rest of the half and half to soup. Add nutmeg and parmesan cheese. Taste and season accordingly. Bring to a simmer for 5 minutes and serve. Pour into soup mugs and garnish with sliced green onion.
In a large bowl, combine all ingredients and mix well until everything is combined. Form small meatballs, about the size of a ping pong ball (1/8th cup each, approx 24 meatballs). Place on top of parchment paper on a baking tray (or just lightly spray the pan with olive oil). Preheat oven to 350, then bake about 20 minutes.
Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in. In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well. Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables). Put the oven setting to bake at 250 degrees (F). Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process. Cut in square pieces before serving.
Preheat oven to 350°F Combine breadcrumbs and 1/2 cup of Parmesan cheese and spread out on a plate. Heat oil in a heavy skillet over medium heat. Cut chicken breasts in half and pound to 1/2 inch. Dip chicken pieces in egg and coat both sides with the bread crumb mixture. Cook chicken pieces (about 3 minutes each side) and place on paper towels to drain. Saute onion and garlic in 1 tbs butter until onion is clear and add nutmeg and spinach. Cook until combined and heated through. Spread spinach mixture on the bottom of a oiled baking pan large enough to accommodate the chicken pieces. For the cream sauce, make a roux from the 2 tbs butter and 2 tbs flour cook for about one minute then increase heat and add the wine and whip with a wisk until smooth then dry. Slowly begin adding the milk until it is all incorporated, whisking constantly. Add the cheese and nutmeg and cook until thick and creamy. Assembly: Pour half of the sauce over the spinach and place chicken on top then top with the remaining sauce. Place dish in the oven and cook until bubbling, about 30 minutes. Serve with pasta or rice.
Heat oven to 375*. Grease pie plate. Mix Bisquick, margarine and milk until soft dough forms. Place dough on surface well dusted with Bisquick; gently roll in bisquick to coat. Shape into ball; knead 5 times. Divide dough in half; press half on bottom and up side of pie plate. Heat remaining ingredients in 3-quart saucepan over medium heat, stirring constantly, until mixture boils and thickens. Pour meatball mixture into pie plate. Pat remaining dough into 9 inch circle on surface dusted with Bisquick; place over filling. Press edge of pie lightly to seal. Bake 30-35 minutes or until crust is light brown. Let stand 5 minutes. Serve with a fresh green salad. **For a flavor kick use Italian or Mexican style stewed tomatoes.
Cook onion, garlic, and curry in margarine for a couple of minutes. Push mixture to one side of skillet and cook chicken for five or six minutes until pink is gone. Stir together chicken and onion mixture. Add preserve, apple, raisins, cashews, and 1/3 cups water or white wine. Mix yoghurt and cornstarch together and stir until there are no lumps. Then add it to the skillet and mix everything well. Let it all boil slowly for at least two minutes to get rid of the starchy flavor from the cornstarch. Plate it up over the base of your choice. Traditionally the base is rice. But try being daring and use angel hair pasta or toasted English muffins. Burp.
Slide a hot dog on to your sharpened sassafras stick and cook it until it browns over the HOT COALS of a campfire, (not direct flames), turning the stick as necessary. Slide the dog into a bun and add your favorite condiments!
1. Peel and remove the veins from the King prawns, make a deep cut along the belly of the king prawns, open it out and press it down so it becomes flat. Take extra care not to slice all the way through when cutting the prawns. Wash and pat dry with kitchen towels. 2. Place the King prawns in a bowl, add the garlic & ginger paste, secret mix powder, garden mint sauce and pinch of salt. Mix together well. 3. Dip the king prawns in the beaten egg, then coat with the bread crumbs and deep fry until golden brown. Serve hot with salad and mint sauce.
Preheat the oven to 350°F Grease 12 large size muffin cups with butter or cooking spray or line with paper muffin wrappers. Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it) in a food processor, or blender, fitted with a metal blade for 1-minute or more until it is completely ground up. Scrape the lemon into a small bowl, and set aside for later use. Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the Splenda and beat on medium high until light and fluffy. Add the egg whites all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30-seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon. Spoon batter into prepared muffin tins. Bake for 30-minutes until they spring back when gently touched, or a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack. These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days. They can be frozen for up to 3 weeks.
Chop mushrooms in a food processor until finely minced. In a large saute pan over medium heat melt butter add mushrooms and onions.Cook stirring often until mushrooms are soft and all the liquid has evaporated. Stir in garlic and thyme and cook 1 minute longer. Remove from heat and season to taste. allow to cool. Preheat oven to 375. Whisk eggs and cream together and add to cooled mushroom mixture. Spoon mushroom filling into tart shells and top with Asiago cheese. Bake for 12 to 15 minutes, until pastry is browned and filling puffs up a little.
In a 6-quart nonstick wok or 6-quart Le Creuset pot, heat the wok/pot over medium-high heat, and then heat oil until glistening. Add 1st bowl (onion, carrots, white parts of scallions), and stir-fry over medium-high heat until softened, about 4 minutes. Add 2nd bowl (mushrooms, garlic, ginger) and cook until fragrant, about 1 minute. Add soy sauce (and optional dry sherry) and 3rd (large) bowl (rice, chicken, pork). Continue to cook, stirring occasionally, for about 3 minutes. Add 4th bowl (green parts of scallions, peas), and mix. Push the fried rice to the outer edge of the wok or pot to create a well. Pour the slightly beaten eggs into the well, and cook, stirring gently, until nearly set. Toss rice and eggs together. Portion fried rice in bowls and garnish with the reserved 1 tablespoon of scallion greens. Serve.
Preheat broiler. Combine first 7 ingredients in a large bowl. Divide turkey mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a broiler pan coated with cooking spray; broil 6 minutes on each side or until thoroughly cooked. Serve on hamburger buns with desired toppings.
Place the potato strips in a bowl of cold water for 20 minutes. After the potatoes have soaked for around ten minutes, preheat oven to 400°F. Thoroughly dry potatoes and place on a baking sheet sprayed with cooking spray (Pam). Drizzle with about two tablespoons of olive oil, and season with salt and pepper. Roast the potato strips for 30 minutes, tossing after 15 minutes, until golden brown. Transfer the fries to a plate. Wipe the browned bits from the pan and unroll the pizza dough onto the cookie sheet. Slide dough into the hot oven to partially bake for about 8 minutes. Lightly brush the crust with oil, sprinkle with mozzarella cheese and deli beef. Bake another 6 to 10 minutes, or until the cheese has melted and is browning and bubbly. Arrange the fries evenly on the pizza and drizzle with the hot gravy. Garnish with parsley, slice and serve immediately.
Coat a large saute pan with cooking spray and saute shallots until soft (not browned), moistening w/wine if necessary. Dissolve the arrowroot in 1/2 Celsius chicken broth. Set aside. Add remaining wine to shallots and reduce by half. Add remaining chicken broth and reduce by half again. Add the arrowroot mixture. Transfer the mixture to a food processor or blender and puree until smooth. Return the sauce to the pan. Add lemon juice and lemongrass and simmer over low heat for about 30 min., until thick. Strain out lemongrass and stir in the dill.
Pre-heat oven to 350. Mix together ground beef, rice, onion and salt in a bowl. Shape into 10-12 balls and place into a baking dish. In a saucepan, heat BBQ sauce, tomato soup, water and brown sugar to a boil so the sugar dissolves. Pour sauce over the meatballs. Bake for 1 1/2 hours.