HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
Whisk together lime rind, lime juice, oil, ginger and jalapeno. Set aside a teaspoon of the mixture. Place salmon steaks in a dish just large enough to hold them. Pour remaining lime juice mixture over salmon and turn to coat. Marinate at room temperature for 15 minutes, turnig once (Do not marinate longer than 30 minutes or the salmon will go mushy). Preheat bbq to medium high and grease grill. Bbq salmon turning once, until cooked through, about 3 to 4 minutes on each side. Remove to platter and spoon reserved lime juice mixture over salmon. Serve immediately. If you wish to broil salmon, place on a rack set over a pan. Broil about 4 inches from heat, turning once, until salmon is cooked through, about 3 to 4 minutes per side.
Stir water, cider,maple syrup and salt in large container or stockpot until the salt is dissolved. Add the pork to the brine mixture. Cover and refrigerate for at least 8 hours, but no longer than 12. Heat coals of gas grill for direct heat. Remove pork from brine mixture and rinse thoroughly under cool running water; pat dry. Discard brine. Sprinkle pork with rosemary, pepper, and garlic powder. Cover and grill pork 4 to 6 inches from medium heat 20 to 25 minutes, turning occasionally, until pork has a slight blush of pink in center and reads 160°F on a meat thermometer.
Stir the mint into the boiling water. Add the sugar and salt. Leave until cold. Add the vinegar and mix well.
HEAT oven to 375°F. POUR sauce over chicken in 13x9-inch baking dish. BAKE 25 minute or until chicken is done (165°F).
Mix all ingredients well. Let stand (at room temperature) for 10-15 minutes. Pour into pie pan. Bake at 350 degrees for 20-25 minutes, or until golden brown.
Preheat oven to 350 degrees. Mix all ingredients. Pour into lined muffin tins. Bake for 15-20 minutes until done. Cool for five minutes. Transfer to cooling rack until completely cooled.
Mix and bake the cake according to directions on box using the two - 9" pans. Let cool & slice each cake layer in half so you have 4 cake layers. Drizzle each cake layer with syrup (diluted Karo syrup or juice from a can of peaches). Let soak about 15 minutes - 1/2 hour. Wash and let the fruit dry on paper towel. Place the first cake layer on the plate & spread a layer of Cool Whip. Distribute slices of kiwi evenly over the Cool Whip. Place the next cake layer & repeat until you finish all layers. If you want you can randomly add a few of the other fruits in the middle layer. Cover the top & sides of cake with the remaining Cool Whip. Take a handful at a time of the almond slivers & cover the sides of the cake (this is a little messy). Decorate the rest of the cake with the remaining fruit & sliced strawberries. Refrigerate until ready to eat.
Preheat the oven to 400 degrees F. Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl. For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well. With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
Preheat oven to 350 degrees. In a bowl, cream shortening and sugar. Add egg; beat well. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well. Fill greased muffin cups half full. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. In a shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
Firstly, apply a pinch of salt, red chilli powder and turmeric powder to the brinjal slices. Keep aside for 5 minutes. Shallow fry the brinjal slices lightly and drain on clean paper towels. Keep aside. Next, heat oil in a large pot on high flame. Toss in green chillies and onions and stir-fry on medium flame until slightly browned. Toss in the tomatoes and cook them until they are softened. Then, stir in the ginger-garlic paste and fry it for a minute. After this, add the mutton mince and stir continuously until it is fried, making sure that no lumps are formed. Then add the powdered cinnamon, cloves, chilli powder, tomato puree, half the quantity of oregano and salt to the mince. Mix well and then, pour in a glass of water (2 cups). Allow it to cook until the mince is nearly dry but NOT completely dry. Now take a baking dish and grease it with a little oil. Then, line the bottom of the dish with half the fried brinjal slices. Then, on top of these brinjal slices, put the mutton mince. Then again, put a layer of the fried brinjal slices. Cover the topmost layer with the grated cheese. Sprinkle a little oregano neatly over the top of the cheese. Stand back and admire how pretty it looks for a minute. Then, cover the top of the baking dish with a foil. Keep aside. Pre heat the oven at 180C for 15 minutes. Put the baking dish in it. Allow to bake for 30 minutes or until the water completely dries up in the dish. Remove the foil and let the cheese brown. Serve hot and enjoy this meal on its own to the fullest! Bon appetite!
Prepare pasta according to package directions. When ready, drain and then toss with remaining tablespoon of olive oil. Meanwhile, combine asparagus, basil, Parmesan cheese, garlic, pecans, and 2 tablespoons olive oil in a blender or food processor and process until smooth. Serve asparagus pesto over prepared pasta.
Sauce: Cover bottom of large pan with olive oil. Add garlic and onion and heat on low until tender. Add Pastene tomatoes, tomato paste, water, sugar, salt and pepper. Simmer for at least 1 hour, stirring often. Meatballs: In large bowl, mix together all the ingredients. Shape into balls (makes about 30). Meatball cooking directions: Bake in oven at 350, turning occasionally until the meatballs are brown on the outside. Add the meatballs to sauce and simmer for at least 30 minutes. This cooking method is also great for making the meatballs ahead of time. They can be frozen and dropped into sauce when you're ready.
Combine all of the dry ingredient in a big bowl. In a second bowl mix oil, soy milk and water. Add this mixture to the dry ingredients and using an electric mixer mix on medium speed until a smooth batter has formed. The dough should be soft and rather thick close to pancake batter. If its too thick add in a tad more milk or water. Allow the dough to sit for 10 minutes before using. If youre in a hurry you can skip this step, the waffles will still turn out great. Bake the dough in a pre-heated waffle iron until the waffles are golden and cooked through. How long this takes will vary greatly from waffle iron to waffle iron. Enjoy with topping of your choice. :).
Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp. When the tortillas are cool, grind very fine in a food processor. Place in an airtight bag until ready to use. May be done several days ahead. Preheat oven to 350 degrees. Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs. Tap out excess and reserve for topping. In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs. Beat until smooth. Fold in the cilantro and beaten egg whites. Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs. Wrap bottom of pan in heavy aluminum foil to prevent leaking. Place pan inside a larger pan and pour in enough hot water to come up 1 inch. Bake for 70 minutes. Test center with a knife, which should come out clean. Cool in oven with door ajar. Remove sides from pan, but leave cake on the pan bottom. Place on platter. Surround with watercress. Place a bouquet of watercress on center of the cake. Garnish with crescents of avocado. Cut into wedges and serve with tomato salsa on the side. The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.
Line a 9-inch square pan with foil; grease the foil with butter and set aside. In a heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside. In a heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm. Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover; refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.
Combine 1/2C. warm water, 1Tsp sugar and yeast stir and let rise app. 10 min. In a large bowl combine flour, sugar and salt. Combine oil, egg mixture and yeast mixture, pour over dry ingredients and mix well. Knead until smooth. Let rest 5min. ,knead and place into a well oiled bowl. Let rise 6 - 7 hours, punch down and make into buns. Let rise overnight and bake in the morning.
Cream butter and sugar. Beat in lemon rind and juice,. Combine flour salt, baking soda, and ginger. add to creamed mixture. Cover and refrigerate until firm. Shape dough into cylinder 1 3/4 inch in diameter. Wrap in plastic and chill until very firm or freeze. Cut into very thin 1/8" or less. Place on greased baking sheets. If desired sprinkle with topping. Bake 375 for 6-8 min until very lightly browned. Let cool for 5 min before removing from pan.
Combine all ingredients in blender; blend well. Pour into greased (I use olive oil cooking spray) pie pan. Bake at 350°F for 25 to 30 minutes.
Gently go through the lump crab meat for any shell fragments. Set crab meat aside. Mix mayonnaise, Worcestershire sauce, salt and egg together until well blended. Fold in the sauteed peppers and drained pimentos. Very carefully, fold in the crab meat lumps until coated with mayonnaise mixture. Place in buttered casserole dish. Casserole Topping:. In small bowl, mix together the egg yolk and the mayonnaise. Now spoon on top of the casserole filled with crab mixture. Sprinkle the Old Bay seasoning on top. Bake 350 degrees for 25 minutes or until browned. May serve with lemon wedges.
In a large bowl, beat butter and sugar. Add flour and vanilla; mix well. Stir in arare. Drop dough by teaspoonfuls onto ungreased baking sheets and flatten slightly. Bake at 325 degrees F for 20 minutes or until golden brown.
In a saucepan, heat the oil over medium heat, add the onions and garlic, cook stirring frequently for 5 minutes, until onions are golden in color. Stir in the carrots, cinnamon, ginger, turmeric and paprika, cook for 1 minute. Add in the corrot juice, tomato paste, rice, salt, pepper and 2 cups of water, bring to a boil. Reduce to simmer, cover and cook for 20 - 30 minutes. Transfer to a food processor and puree until smooth. Garnish with cilantro and serve.
Heat the peanut oil in a heavy iron frying pan until it just starts to smoke. Combine all ingredients and mix well. Mixture should be sticky enough to form patties and hold together. Make a ball the size of an extra large meatball then smash it flat between your hands. Drop into hot oil. Fry for about 4 minutes per side or until golden brown. Remove from oil and drain on a rack or paper towels.
In a large bowl mix 3 tablespoons extra virgin olive oil with the black pepper, chilli, fennel seeds and cumin. Rub mix all over the butterflied leg of lamb and then cover and leave for at least 2 hours. Season lamb with salt. Cook lamb on a medium barbecue heat for about 15 minutes on each side. Then remove from heat and let rest for 10 minutes before cutting into this slices. This will give a medium rare lamb, if you like your lamb more well done leave it on longer until done to your desired taste, personally I would be allowing about 45 minutes all up but we like ours well done. Couscous Salad - Bring 1 1/2 cups of salted water to the boil and then add the couscous, return to the boil and mix well. Turn off the heat, cover with a lid and leave for 5 minutes. After that time, transfer the couscous to a bowl, mix in the 3 tablespoons extra virgin olive oil and allow to cool. Add the lemon juice, mint leaves, chopped garlic, diced tomatoes and parsley to the couscous. Serve with sliced lamb.
Make a sponge with the first three ingredients; cover and ferment at least 15 minutes Add 1 c water, 5 c flour (gradually) while mixing. Mix about 10 minutes, adding salt in last minute. Round, cover, proof until dough doubles in size. Punch, scale dough into 14 oz. pieces. Roll by hand into 1" dia. tubes with tapered ends. place on floured pan (preferrably baguette pan, otherwise cookie sheet) with seam down Lightly coat with pan spray and cover with plastic wrap, proof until doubled in thickness Remove plastic, slash 1/2" deep with five overlapping diagonal slashes Bake at 425* (convection) or 450* (conventional), spraying walls of oven every two minutes for first 10 minutes, until crust is a deep golden brown.
Mix all liquid ingredients with the ice into a punch bowl, then add the fruit. Stir, serve up, and enjoy, but be careful, it sneaks up on you, but it tastes sooo good! Also good to add champagne instead of wine.
Sift dry ingredients together. Beat in other ingredients and mix til smooth. Bake in 9 x 12" greased and floured pan 375 degees F oven for 30 minutes. Frost with favorite of choice.
Cook lobster pieces 2-3 minutes in butter. Add the 1 1/2 oz cognac and flambe. Add the other ingredients (do not flambe the 2 tbsp cognac), heat well and serve. Lobster Stock - After boiling your lobster (or lobsters), reduce the liquid to about a pint, putting the shells back in for extra flavor after removing the meat.
Cut the tomatoes in half and gently wring out the seeds and liquid over the sink. Grate each tomato half on the coarse side of a grater into a bowl by holding the cut side of the tomato half against the grater and grating the flesh just to the skin. Discard the skin. Grate the onion into the bowl. Stir in the parsley, paprika, oil, and lemon juice, salt and black pepper to taste; the mixture should be highly seasoned. Serve immediately, or no longer than 4 hours after making, at room temperature. Note: Fora milder harissa, omit the hot paprika or cayenne pepper.
Preheat oven to 350 degrees. Melt butter in large skillet over medium heat. Add celery,green pepper and onion and cook, stirring constantly until vegetables are soft, about 5 minutes. Do not let vegetables brown. Add crabmeat,chopped egg,mayonnaise,cracker crumbs and parsley and toss lightly. Season to taste with salt,pepper and hot sauce. (If mixture seems too thick, stir in milk one tablespoon at a time.). Butter scallop, blue crab shells or individual ramekins. Fill evenly with crab mixture. Bake until tops are golden brown, about 30 to 35 minutes. Serve immediately.
Place the dry ingredients into a food processor and pulse to combine. Add the chilled butter pieces and pulse 5 times. Add the chilled shortening pieces and pulse 5 times. Add the sour cream and pulse 5 times. Place mixture into a large bowl. Sprinkle 3 tbsp of ice water over the mixture and press down with a spatula until the dough sticks together. Add more water if necessary. Divide the dough into 2 balls, flatten into disks. Dust lightly with flour, wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out dough, place in pie plate and shape. Refrigerate another 30 minutes before filling or baking.
Cook the pasta according to package directions. Meanwhile, break the dry ends off the asparagus, discard them, and slice the asparagus spears on the diagonal into 1-inch pieces. Cut the cherry tomatoes in half. When the noodles are about halfway cooked, heat the oil in a large skillet over med-high heat. Add the asparagus, tomatoes, and garlic, and cook them for several minutes. Season the vegetables with salt and pepper to taste. Scoop out about 1/2 cup of the cooking water from the pasta and set it aside. Drain the cooked noodles. Add the noodles and reserved cooking water, lemon juice, salt, basil, and mint and toss gently. Transfer it to a large serving bowl and add the cheese. Toss the noodles and cheese to melt the cheese slightly; serve warm.
To make the pita chips, split the pita breads in half and cut into 4 triangled shape pieces. Oil a large baking sheet with the olive oil and line the pita slices in even rows. Salt the slices well for taste. You can also add some black pepper for a little more spice to it as well. Bake at 375 for about 10-12 minutes and the slices are toasted to a golden brown. To make the dip, empty the soup mix packet into a medium sized bowl. Add the sour cream and the mayonnaise and stir well. Add the drained spinach and the optional water chestnuts and stir well to combine. Chill for at least 2 hours.
In a large bowl, stir to combine corn, roasted red peppers, green bell pepper, chopped jalapeno, chopped red onion, scallions, mayonnaise, adobo sauce, lime juice and chopped Fritos. Season to taste with salt and pepper and transfer to a serving dish. Garnish with 1/4 cup chopped roasted red bell peppers, sliced jalapeno pepper, cilantro leaves and cojita cheese.
Mix cider, brandy, sugar, cinnamon sticks, cloves, lemon peel, lemon juice and ginger in deep 2-quart saucepan just large enough to hold the pears. Bring to boil. Reduce heat to low and simmer 5 minutes. Add pears; cover and simmer about 15 minutes or until just tender when pierced. Remove pears from saucepan and reserve liquid. Stand pears upright in a bowl to cool. Cover and refrigerate until ready to serve. Meanwhile, bring reserved liquid to boil in same saucepan. REDUCE HEAT until it is just bubbling and cook for about 15 minutes or until syrupy. Strain and cool. Cover and refrigerate until ready to serve. To serve: Place pears in a standing position on individual dessert plates and spoon some of the syrup over each pear. Sprinkle lightly with chopped pecans and cinnamon if desired. Really looks great with a mint sprig as a garnish as well.
Soften or thaw the can of orange juice. In a punchbowl, start to combine the can of juice, 7UP Add Cranberry juice cocktail and pineapple juice. Using a hand mixer or hand blender, start to mix the liquid until the juice is completely dissolved. Add the Cold Duck and blend again. Chill until ready to serve (at least 4 hours). Amount of servings depends on how large your glasses are. Total time depends on how cold your refrigerator is. Also, you can make this the day before you are going to serve it. For leftovers, put the punch into one of the 7UP bottles, a carafe or jar. Cover tightly. Refrigerate for up to 5 days. Also great for wedding or baby showers. *If 7up is too sweet for you substitute Ginger Ale.
In a pot combine water and sugar bring it to a boil then turn heat off, set aside. Divide liquid into 4 parts then add drops of food colour on each container. Combine cornstarch and glutinous rice flour then place 3/4 cups of this mixture to each container with liquid while still hot. Mix the each container until it forms a smooth dough. Form a small flat circle dough roughly the size of the diameter of a drinking glass, place a heaping tablespoon of the red bean paste then seal to form a sphere. Do it with the remaining dough. Place in a lightly greased steamer then steam for 5 minutes. Remove from steamer then roll in lightly toasted flour to avoid them from sticking together. Serve, you can enjoy them hot or cold.
Place onon and chilli in a microwave safe jug with the curry paste and butter. Cover and microwave on high for 3 minutes. Add the vegetables and stir well, microwave for another 2 minutes. Stir in the flour, microwave for another 2 minutes and then stir in the coconut milk. Microwave for another one minute or until thick. Stir in the water chestnuts, chicken and coriander and allow to coool. Line pie trays with pastry, and fill pastry cases with cooled filling. Make a lid for each pie out of pastry and secure to the top of each pie gently pressing the edges together. At this stage you can glaze the pie tops with milk or egg wash if you like to help them brown. Bake at 180.C for approx 40 mins or until pastry is firm and golden brown. Wait for them to cool slightly before turning out. Enjoy!
Throw the mint leaves in the bottom of the Collins glass. Squeeze in the juice of two lime wedges. Add the lime wedges to the shaker. Add the simple syrup. Muddle. Add the remaining ingredients. Tumble. Return to Collins glass. Top with soda water. Garnish with a generous sprig of mint.
Line a 9x5x3-inch loaf pan with wax paper or parchment paper (try to get most wrinkles out); set aside. Cream together butter and sugar in a large mixing bowl; beat in egg. In a separate bowl, combine flour, baking powder, and salt; gradually beat this into creamed mixture. Divide the dough into thirds; each in it's own small bowl. Add crushed mints and red food color to 1 third; mix well (may need to use hands to blend color well). Add melted chocolate to another third; mix well (may need to use hands). Add nonpareils and green food color to last third; mix well (may need to use hands). Spread red dough on bottom of lined loaf pan. Spread chocolate dough on top of that. Lastly, spread the green dough on top. Cover with plastic wrap and chill for at least 2 hours (or place in freezer for 1 hour). When chilled and firm, remove dough from pan. Preheat oven to 375°F. Lay the loaf of dough flat on a cutting board (just the way it was in the loaf pan) and use a large knife to cut dough down the middle lengthwise. Now cut each strip into 1/4" - 1/2" slices across (so each is "striped). Place slices 1" apart on lightly greased baking sheets. Bake at 375°F for 10-12 minutes or until edges just begin to brown.