HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare all ingredients before assembling rolls. If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed. Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2" to 3" lengths. Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving 3/4 cup soaking liquid. Remove and dispense of stalks, and thinly slice caps. Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates. Season mushrooms with soy sauce and sugar, set aside and let cool. Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside. Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface. Fill a shallow casserole dish with warm water. Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds). Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper. Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper. Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce. Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling. Continue folding the wrapper over until completely rolled. Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving. Slice each roll diagonally in half, to serve. Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water. Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely. Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring. Remove from heat, add remaining ingredients and mix well. Add as much or as little dried red pepper flakes, according to your preference. Correct consistency with a little extra water if necessary.
In a large saucepan saute the onion in two tablespoons of the olive oil until golden. Add stewing beef and cook for ten minutes more, until meat is browned on all sides. Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil. Cover and simmer over low heat for 45 minutes, stirring occasionally. Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef. Also add the drained and rinsed kidney beans and lemon juice. Season with salt and pepper. Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.
Preheat oven to 225 degrees. Chop cherries, pineapple, citron peel, orange peel, figs, dates, raisins, currants, pecans and walnuts as desired. Place fruit and nuts in a large pan, such as a turkey roaster; set aside. Coat 8 foil loaf pans with vegetable oil spray or butter, then line each pan with well-buttered foil or parchment. You will need a heavy-duty mixer. Beat eggs in large mixing bowl; set aside. Cream butter in large bowl of electric mixer. Meanwhile, add just enough flour to fruits and nuts to lightly coat each piece. To creamed butter, add eggs, sugar, molasses with soda, cinnamon, allspice, cloves, nutmeg, vanilla, remaining flour and 2/3 cup brandy. Let the mixer go to work on that. Scoop a depression in the fruit-nut pile and pour batter over it. Mix and knead almost as you would bread. Pack mixture into prepared pans. Place pans in oven with a shallow pan of water below them. Cakes should be done in 3 to 4 hours. After 1 1/2 hours, watch carefully: If edges begin to crisp before top cracks in numerous places, turn down heat and put fresh pan of cool water in oven. When little cracks come across top of cakes, cakes are done. When cool, remove cakes from pans. When cold (or later that night), dab brandy liberally over outside. Wrap each cake separately in wax paper, then aluminum foil. Cover with newspaper. Allow cakes to age in a cool place at least 1 month. The alcohol will evaporate by then, leaving only the bouquet and flavor.
Over medium heat, melt the butter and saute the leeks for about 5-7 minutes, or until the leeks are soft. Season with salt. Add the rosemary, thyme, and chili, stir for about 30 seconds. Add the vegetable broth and water. Add the potatoes, yam, and bay leaves. Bring to a boil and reduce to simmer, for 30 minutes. When the potatoes and yam are fully cooked, take out the bay leaves. Using either an immersion or regular blender, blend the soup to a puree. Do not use a food processor. To serve, season with lemon juice and freshly ground black pepper.
Place first eight ingredients in a mixing bowl and toss them together. Pour the hot water into a small mixing bowl and add the ketchup and soy sauce and stir it up. Add the liquid to the textured vegetable protein, stir until well combined and let sit for 5 minutes. Add the peanut butter and mix until it is well incorporated. Then stir in the whole wheat flour (and nutritional yeast, if desired) and mix thoroughly. Shape the mixture into 4 flat, equal patties and keep them on wax paper. Coat a large skillet with a bit of canola oil over medium heat. When hot add patties and reduce heat to medium-low to slowly brown the patties (about 6 to eight minutes each side).
Preheat oven to 350. Pour pie filling into pyrex dish. Combine all other ingredients until butter is the size of small balls/peas. Top pie filling. Bake 30-35 minutes or until crisp is golden brown.
In a small bowl combine butter-flavored sprinkles, Parmesan cheese, basil, parsley flakes, and garlic powder. Transfer mixture to 4-ounce bottle. Cover and store mix in the refrigerator for up to 1 month.
Combine marinade ingredients in a large glass bowl. Add the meat and mix so that all the pieces are coated. Marinate for 1 hour. Melt butter in a skillet and add onion. Cook, stirring occasionally for about 7 minutes or until soft but not brown. Scrape the marinade off the meat and add to the onion. Add the wine, tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened. Puree the sauce in a blender until smooth. If it is too thin, reduce it over medium heat until it is the consistency of mayonnaise. Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper. Thread the beef cubes equally onto 6 12-inch skewers. Cook over very hot heat, about 8 minutes for rare. Allow one skewer per person and serve the sauce separately on the side.
Mix the dry spices together and set aside. Rinse the chicken and place the pieces in a ziploc bag. Pound the chicken with a metal mallet until it is all the same thickness. This makes cooking easier. Pour the juice from 4 limes over the chicken. Sprinkle the dry seasoning over the chicken to taste. Wimps usually only want 1/2 tsp per side of chicken. I then cooked the chicken for 5 1/2 minutes on a George Foreman grill. As each piece finished cooking and I removed it from the grill I squeezed the juice from 1/2 of a lime on it. YUMMY.
Wash broccoli and trim stems. Cut stalks about the size or you thumb. Add broccoli to boiling salted water, add sugar and butter and return to boiling for 2 to 3 minutes. Drain immediately and set on paper towelling to dry. Place on serving dish and top with Cream Sauce. Cream Sauce: Heat butter in saucepan, add cream, lemon juice, salt and pepper, stirring with a wire whisk constantly, until slightly thickened. Do not bring to boil.
Rinse lentils and bring to a boil in 3 cups water. Reduce heat and cover. Cook for 30-40 minutes until lentils are very soft, the consistency of thick soup. Add cumin, coriander, turmeric, salt and cayenne. Allow to simmer uncovered while preparing garlic and mustard seeds: In a small frypan, heat oil to med hi. Saute minced garlic in oil with mustard seeds until just beginning to brown. Add to dal and serve immediately.
Preheat oven to 375 degrees. In a large bowl, combine green beans, garlic and cayenne pepper. Drizzle olive oil over and toss to coat well. Season mixture with salt and pepper. On a baking sheet spread green beans in an even layer. Bake for about 10-15 minutes or until green beans are crisp, yet tender.
Place cream cheese and salsa in blender or food processor container and blend until almost smooth. Spread cream cheese mixture on round serving dish or pie plate, smooth guacamole over top, leaving 1/2-inch border. Place sour cream in small resealable plastic food storage bag, seal bag. Cut off tiny corner of bag and pipe sour cream in spiral shape over guacamole. Run tip of knife through sour cream to make"spider web. ". Spooky Tortilla Chips:Preheat oven to 350°F. Spray baking sheet with nonstick cooking spray. Using 3-inch Halloween cookie cutters, cut tortillas, one at a time, into shapes. Lightly spray tortilla shapes with cooking spray. Place on prepared baking sheet and sprinkle with salt. Bake 5 to 7 minutes or until edges begin to brown. Remove to wire rack to cool completely.
Bring chicken stock and lemon juice to simmer in saucepan. In skillet add oil, heat, add garlic and cook until softened. Add rice, stir. Add stock, salt & pepper and bring to boil. Lower and simmer 20-25 minutes. Remove from heat, stir in herbs, lemon zest and additional salt & pepper.
Prepare your ingredients. Set out the cream cheese well in advance. Cream cheese should be at room temperature before use to avoid lumps in your cheesecake. Preheat the oven to 425 degrees. Prepare the pumpkin pie batter. In a medium mixing bowl, whisk together 1 cup pumpkin, 1/2 can (approximately 1/2 cup plus 2 Tbsp.) sweetened condensed milk, 1 egg, 1/2 teaspoons ground cinnamon, 1/4 teaspoons ground nutmeg, 1/4 teaspoons ground ginger and 1/4 teaspoons salt until smooth. Pour pumpkin pie batter in pie crust. Prepare the plain cheesecake batter. In a second mixing bowl, combine both packages of room temperature cream cheese, 1/2 cup white sugar and 1/2 teaspoons vanilla extract using a hand mixer. Blend until the mixture is smooth. Add 2 eggs, one at a time, blending thoroughly after each addition. Remove 1 cup of the plain cheesecake batter and spread gently on top of the pumpkin pie batter. Prepare the pumpkin cheesecake batter. Add 1/2 cup of pumpkin puree, 1/2 teaspoons ground cinnamon, 1/8 teaspoons ground cloves, and 1/8 teaspoons ground nutmeg to the remaining plain cheesecake batter. Stir gently until well blended. Pour pumpkin cheesecake batter gently over cheesecake batter. Bake for 10 minutes, then lower the oven to 350 and continue to bake for 20 minutes. Lower the oven to 300 and continue to bake for 15 to 20 minutes, making sure the outer edge doesn't brown too much. The center should still be soft with the edges firmer. The center will firm up as it cools off. Allow the cheesecake to cool completely, and then place it in the refrigerator for at least 3 hours before serving.
Preheat the oven to 250 degrees F. Coat a shallow baking pan(or cookie sheet) with cooking spray. In a medium bowl, combine the oats, wheat flakes, sunflower seeds, sesame seeds, ground flax seed, apple juice concentrate, brown sugar, oil, and cinnamon. Spread the oat mixture in the prepared pan. Bake, stirring occasionally, for 45 to 60 minutes, or until golden brown. Cool completely. Place the cereal, figs, apples, apricots, and almonds in an airtight container. To serve, place 2/3 cup of the cereal mixture in a bowl. Top with soy milk, almond milk, rice milk, low fat milk, or yogurt. Serves 12.
In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain. Cook bacon in a large saucepan over moderate heat until crisp. Add leek and cook, stirring, until softened. Stir in flour and cook, stirring, for 3 minutes. Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway. Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes. Puree soup in batches in blender until smooth and return to pan. Stir in half and half and simmer, stirring occasionally, for 15 minutes. Stir in dill and season to taste.
Mix the pineapple, jello, and 7up. Pour into a 9x13 dish. Put into refrigerator to set. In saucepan, mix juice, flour, butter and eggs. Cook and stir, on med, bring to a boil. Boil for 1 minute. Allow to cool, while jello sets. Mix the cooled cooked mixture with the whipped topping. Spread over the jello.
In a large skillet cook pork, onion, and garlic over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to skillet; add oregano, salt, and crushed red pepper. Cook for 1 minute more. Transfer to a 3-1/2- or 4-quart slow cooker. Add broth and potatoes. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine evaporated milk and cornstarch until smooth; stir into cooker. Stir in kale. Cover and cook for 30 to 60 minutes more or until bubbly around edge of cooker. If desired, sprinkle with additional crushed red pepper.
Preheat oven to 350. Spray a foil-covered baking pan with pan spray and add filets. Season filets with salt and pepper as desired. Place a sprig of rosemary lengthwise on each filet. slice lemon(s) and lay slices over rosemary. Cover with foil and crimp snugly around pan. Bake for 15-20 minute for frozen, thawed fish will take a shorter time.
Preheat oven to 350F. Mix pastry ingredients together. Press 2/3 of the pastry onto the bottom of a springform cake pan. Press the remaining 1/3 in a 3 cm high ring up the sides of the pan. Drain the quark and mix it with 1/2 cup of the sugar, the custard powder, egg yolks, corstarch, and flavouring. Add milk, and the raisins or cherries. Beat the egg whites with the remaining 1/4 cup sugar til stiff. Fold gently into the rest of the filling. Pour into the springform pan. Bake for 60 minutes.
Heat oven to 350°F. Line a 15 1/2 x 10 1/2 inch jelly-roll pan with foil, letting it extend above pan at the ends. Grease foil in the pan with oil or margarine. In a large mixing bowl, add all ingredients except the flour, walnuts and raisins. With mixer on medium speed, blend ingredients. Switch mixer to low speed and beat in the flour - just until blended. Fold walnuts and raisins (optional) into the batter. Turn into the prepared pan. Set aside. Make the streusel topping: Put brown sugar, flour, butter (cut into small pieces), cinnamon and nutmeg into a large mixing bowl. Stir with a fork until crumbly; add walnuts. Sprinkle the streusel topping over the batter. Bake 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Remove pan to a wire rack and let cool for 10 minutes. Refrigerate for about 2 hours for easy cutting. Lift foil by ends onto a cutting board. Cut into squares; discard foil. Serve with coffee, tea, milk or mulled cider. These are also awfully good with a little scoop of ice cream and a glass of warmed brandy. Cook's Tip: If desired, sprinkle with confectioners sugar instead of streusel. Storing Tip: Refrigerate in an airtight container for up to 1 week.
Preheat the oven to 180°C; saute the onion, garlic and leek in 1-2 teaspoons of olive oil in a (preferably non-stick) pan until just softened, then allow them to cool; and lightly grease a 4-5-cup capacity ovenproof dish. Combine all the ingredients in a large bowl and season to taste with salt and freshly ground black pepper. Transfer the mixture into the prepared ovenproof dish; add the (optional) grated parmesan (if using) and bake for 40-45 minutes until the top is golden; cut into slices and serve with salad greens.
Heat oven to 450 degrees. Cover a large baking sheet with foil. Lay tortillas on sheet and spray with cooking spray. Turn over and spray other side. When oven is heated, bake for 10-15 minutes or until light golden brown. They may still appear floppy, but will become crispy as they cool. Remove and place on plate covered with paper towels. Blot with a paper towel to absorb any excess oil. In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the olive oil in a ziptop bag and mix in all but 1 tablespoon of the spice mix. Add the garlic and shrimp; massage to coat. Set aside. Heat a 12-inch saute pan over medium-high heat, and, when hot, coat with cooking spray. Add the sliced onion and saute until softened and fragrant and starting to brown, about 4 minutes. Add the chile and bell pepper and continue to saute for 2 minutes. Add the remaining spice mixture and saute until the onion and chiles are tender but not mushy, another 1-2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 2-3 minutes. Add the sauteed vegetables; toss to combine and reheat. Spread a small amount of guacamole on tostada. Spread a small amount of sour cream over guacamole, then add some lettuce. Add some sauteed vegetables and top with shrimp. Sprinkle with chopped cilantro. Serve with additional sour cream and guacamole.
Soak the bread in the cream. While bread is soaking, heat the oil in a large skillet over medium-high heat. When oil is hot but not smoking, saute the chopped onions until they turn golden, stirring regularly to avoid burning (about 8 minutes). Add crab meat, butter and soaked bread along with any additional cream to the pan and reduce the heat to low. Stir almost constantly, until sauce thickens (approximately 5 minutes). Add the Gouda cheese and cook for about 10 more minutes, or until cheese is fully melted and incorporated. Season to taste with salt and pepper. For serving, this may be scooped back into the (cleaned) crab shells, or you can scoop it into four individual oven-safe ramekins. Sprinkle the Parmesan evenly over each serving, then broil until cheese melts and turns golden brown. Sprinkle the top of each serving with a pinch of chopped chives and serve.
In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface). Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes. Half an hour before the end of the second rise, preheat the oven to 500°F (260°C), with a rack in the center. Oil a 13-by-18-by-1-inch baking sheet. Cut the dough into quarters. Gently stretch each piece evenly into a stick shape approximately the length of the pan. Place on the pan, leaving at least 1 inch between the loaves. Brush with olive oil and sprinkle with the remaining 1/2 teaspoon coarse salt. Bake the baguettes for 15 to 25 minutes, until the crust is golden brown. Keep an eye on them during the last few minutes of baking because the tips can get burnt very quickly. Cool on the pan for 5 minutes, then use a spatula to transfer the stecca to a rack to cool thoroughly. Note: The baguettes may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp. Variation: (May skip the tomatoes and just use olives and garlic.). Stecca Pomodori, all'Olive, o al'Aglio (Stecca with Tomatoes, Olives, or Garlic). Push 10 cherry tomato halves, cut side up, 10 large pitted olives, or 10 lightly crushed garlic cloves into each formed stecca, taking care to space the additions evenly down the length of the dough. Brush each stecca with enough olive oil to create a thin coat of oil on the surface. For the tomato stecca, top each tomato half with a very thin slice of garlic and a couple of fresh thyme leaves, and sprinkle with salt. Sprinkle the garlic stecca with salt and freshly ground black pepper. Do not salt the olive stecca-it's already salty from the olives.
Put the ice aside in a container or pitcher that can withstand the hot tea without breaking and put it in the fridge while you're brewing. Bring the 40 oz. of water to a boil in a pot. Place the teabags in the boiling water, and allow them to brew for 2 to 3 minutes while the water boils. When the water has brewed to an oily, reddish-brown, appearance (after 2 to 3 minutes). Remove the tea bags from the pot, remove the pot from the heat and stir in the cup of cane sugar. It will dissolve almost instantly into the tea. Allow it to stand for a minute as your retrieve the container/pitcher. Carefully pour the brewed tea into the container. It will melt most of the ice instantly, evening out the temperature so that the tea does not damage the container. Chill the tea further before serving.
If rabbit is not already prepared, wash it and trim away any skin and unwanted parts. Most rabbits come with the kidneys and other organs, regardless of whether they are prepared. Reserve these. Mix sausage meat and breadcrumbs together, kneading in the rosemary. Stuff the chest cavity of the rabbit with the stuffing, and continue down the torso, leaving a firm mound of stuffing from chest-groin. Wrap bacon rashers around rabbit, securing at the back with toothpicks, to seal stuffing inches. Roast rabbit on a medium/low heat for 1 hour, turning from one side to the other regularly and basting with any leaked juices. Meanwhile, boil potatoes in lightly salted water until firm, but starchy on the outide. Drain. Remove rabbit from roasting tray and set aside. Add lard to tray - once melted, toss in the pearl onions (whole), the carrots (roughly chopped into large pieces) and the potatoes. Toss vegetables in meat juices and lard, then replace rabbit on top. Roast a further 30 minutes, spooning over the hot lard as required, or until onions begin to blacken and potatoes turn golden and crisp. Using a slotted spoon, remove and set aside the rabbit and vegetables, allowing each spoonful to drain any juices back into the roasting pan. Pour stock into pan and scrape the bottom to lift up any stuck pieces of meat or vegetable, and to thoroughly combine the stock with the juices. Pour mixed stock and juice into a pot, adding a sprig of rosemary and the reserved rabbit organs. Place rabbit and vegetables back in over on a very low setting to keep warm. When stock reaches a rolling boil, mix the teaspoon of flour with a little water to form a paste, and add to the stock. Once thick and rich, taste and season to preference. Strain stock to remove organs and rosemary. Serve rabbit, surrounded with the roasted vegetables, and with the stock offered on the side as a gravy. Goes beautifully with redcurrant jelly.