HumbleIntelligence/food-ner-1-Million huggingface dataset:
Method. For the pana cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat. Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved. Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar. Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little. Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug. Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set. For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside. Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm. To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it. Gently slide a knife around the edge of each pana cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once.
Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. Stir through mustard and season with salt and pepper. Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate. Whisk eggs and milk together in a shallow bowl. Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture. Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through. Remove from pan and rest for 5 minutes. Wipe the pan clean. Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp. Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.
Saute 3/4 cup of the mushroom, seasonings and the onion in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes). Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes). Meanwhile, saute the rest of the mushrooms in a separate pan until browned. Add one addition of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth. Place the mixture back on the stove and add the rest of the mushrooms. Serve with sour cream.
Melt butter and chocolate together on low heat or in double boiler. Meanwhile, put eggs in mixing bowl and beat until light and pale in color. Beat remaining ingredients into eggs, than add slightly cooled chocolate mixture. Mix thoroughly and pour into pie shell. Bake at 350 for 25-30 minutes or until top appears dry and filling is set but still somewhat soft inside. Do not over bake; pie should shake like custard so it will not be too stiff when cool. It really shouldn't take any longer than 30 minutes. For white chocolate drizzle, place baking square in small resealable plastic bag; seal bag. Heat in microwave oven at MEDIUM (50% power) 1 minute. Turn bag over; heat at MEDIUM 1 to 2 minutes or until melted. (Depending on the chocolate you use, sometimes you may need to add a little shortening for a smoother glaze.). Knead bag until white chocolate is smooth. Cut off very tiny corner of bag; pipe or drizzle white chocolate onto pie. For chocolate drizzle, place chocolate chips in small resealable plastic bag; seal bag. Heat in microwave oven at HIGH 1 minute. Turn bag over; heat at HIGH 1 to 2 minutes or until chocolate is melted. Knead bag until chocolate is smooth. Cut off tiny corner of bag; pipe or drizzle chocolate onto pie. Let pie stand until chocolate drizzles are set. Serve at room temperature or slightly warm without the drizzle. This is great served plain, or with a topping of vanilla ice cream.
Note -- Potatoes -- Well, you can use some leftover mashed potatoes, you can even buy deli mashed or even the frozen mashed. You could always use even Hungry Jack boxed for this although that would be my last choice. Personally I would peel a couple of russet potatoes, dice and put in a bowl with a teaspoon of water, cover with plastic wrap and microwave for 5 minutes until soft. Mash and add some milk/cream/broth and some butter and you have fresh potatoes. Just make 2 cups and set to the side in a medium size bowl. Zucchini -- Cut the ends off and cut lengthwise. Scoop out the seeds and discard them. Then scoop out some of the pulp, and keep about 8 tablespoons to mix with the potatoes. Make sure to scoop out enough pulp so you can stuff with the filling. If the the zucchini doesn't sit flat, just cut a little piece off the bottom so it can set flat. Add the 8 tablespoons of the zucchini pulp to the potatoes. Bacon -- In a small saute pan, cook the bacon until golden brown. Remove to a paper towel to drain and set to the side and then add to the potatoes and zucchini mix. Onion -- In the same pan with 1 teaspoon of the bacon drippings, cook the onion and garlic until lightly brown, just a couple of minutes. Remove and add that to the bowl with the potatoes, zucchini, and bacon. Stuffing -- Mix the the potatoes, zucchini, onion and bacon well, add any salt and pepper if necessary and add the parsley and mozzarella cheese. Stuff each zucchini half. Topping -- To seed the tomatoes, simple cut the plum tomatoes in half and then squeeze. Most of seeds should just fall out. Then chop. This way you get rid of the bitter seeds and most of the juice. Add the tomatoes, bread crumbs, parmesan cheese and olive oil in a small bowl until well combined. Top each zucchini with the breadcrumb, tomato and cheese mixture. Bake at 375 for 30-40 minutes until the zucchini is tender and the bread crumbs are golden brown.
Pour the honey into a 21/2 cup saucepan or a small nonstick skillet. Cook on medium heat until it begins to foam up, then reduce heat slightly and cook 4 to 5 minutes, swirling the pan occasionally, or until the honey begins to caramelize and turn a light brown. Remove pan from heat and pour in the orange juice. Set back on burner and stir to dissolve the honey. Stir in orange zest. Pour into a bowl and cool. Whisk in vinegar, salt, pepper and oils until thickened and blended. Refrigerate until ready to use.
Heat oven to 350. Mix brown sugar,margarine and egg. Stir in remaning ingredients. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake until set,12-15 minutes.
Sprinkle beef with peppercorns & salt, pressing to adhere. Heat oil in roasting pan, over medium-high heat; sear beef all over. Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving. Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened. Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes. Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups. Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf. Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.
Combine cucumbers, green/red pepper, onion, celery seed and salt in bowl; mix well. Stir sugar into vinegar in small bowl until dissolved. Pour over vegetables. Chill, covered, in refrigerator overnight. May store in refrigerator for 2 weeks. (An optional first step is to mix the cuke slices with salt and allow the water to drain out for an hour. If this is done, it may be necessary to add an additional 2 tsps. of salt after draining. Using red peppers makes this a colorful dish).
Preheat oven to 325 degrees. In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Mix in the flour and cornstarch until well combined. Pat into an ungreased 10x15 rimmed baking sheet. Prick all over with a fork. In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough. Bake for 40 minutes or until the edges are lightly golden and the cookie is set. Cut into bars while still warm.
Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. Add lemon juice. Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball. Add to ground almonds. Mix well. When cool enough to handle, knead until smooth. Cool. Pack in a jar, cover & store in refrigerator for at least 1 week to ripen. Makes about 2 pounds. NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts.
In a 3-quart rectangular baking dish combine honey, water, mustard, melted butter, cajun seasoning, curry powder, lemon juice, and garlic; mix well. Add chicken, turning to coat. Arrange in single layer. Bake, uncovered, in a 350 degree oven for about 30 minutes or till chicken is tender and no longer pink. Serve chicken and pan drippings with hot cooked rice.
Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water. While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water. Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes. In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.
Melt the butter in a saucepan, add the onion, celery and garlic and cook gently until the onion is slightly softened. Add the cauliflower, season with salt and pepper, cover and leave to cook very gently for 5-10 minutes. Add the broth and a splash of white wine and season with more pepper. Cook gently for another 5-10 minutes. Add about 7tbs milk and the cream, stir and bring to the boil. Reduce the heat and simmer a little longer until all the vegetables are soft. Transfer the mixture to a food processor and blend until smooth, adding a little more milk if it is too thick for your taste. Serve in soup bowls, sprinkled with the smoked paprika.
Make mango chutney. Sprinkle the ginger, garlic, mint and salt over the mango; set aside. Combine the vinegar and sugar in a saucepan and bring to boil. Add the mango, onion, chili peppers, and honey and simmer for 30 minutes. Serve directly on the halibut or on the side. Season halibut fillet with salt and pepper: Puree chipotle peppers with honey. Place the halibut on a hot grill. Brush the chipotle glaze on the halibut after five minutes grill time. Total grill time should be about 10 to 12 minutes.
Press Tofu: Wrap each block of tofu in two layers of paper towels place in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another baking sheet and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to 1 hour. Remove tofu from baking sheet and pat dry with paper towels. Into a large bowl, crumble tofu into 1/2 inch pieces. Set aside. To the bowl of a food processor or blender, add chipotle peppers, chipotle sauce, garlic, 3/4 cup salsa, honey, salt, pepper, and, 1 tablespoon of vegetable oil. Process on medium until the sofritas sauce is smooth and completely combined. Heat 1 tablespoon oil in a large, cast-iron skillet over medium-high heat, add half of the tofu, stir only a few times, so the tofu browns well about 10 minutes. Using a slotted spoon, remove tofu from skillet; set aside. Add remaining tablespoon of oil to skillet; cook remaining tofu. Once the second batch of tofu is browned, combine the first batch of browned tofu in skillet.
Combine all the ingredients in a bowl and mix well. Roll into balls. Bake in the oven for 10-15 minutes- basically until they are cooked though and look cooked! I line the tray with baking paper. Serve with extra sweet chilli sauce for dipping. **I often add more breadcrumbs/coriander and chilli sauce-- just judge how wet/dry the mixture is.
To make dressing: Combine all ingredients in a separate bowl. Stir until well mixed. To make aioli: Whisk mayo and 1/3 cup green bean dressing together in a separate bowl. To make green beans and assemble: Heat a small amount of oil in a frying pan. Add green beans and some sliced shallots for flavor. Add enough vinaigrette to coat the green beans. let steam. Add a handful or two of cashews for flavor. season with salt. Transfer to serving dish & drizzle with aioli. Serve hot.
Position rack in upper third of oven; preheat broiler. Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and half of the pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the cheese. Cover to keep warm. Meanwhile toss the shrimp, scallions, oil, garlic powder, the remaining pepper and the salt in a bowl. Transfer to to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.
You also need a perforated flat spoon about 5" diameter. Boil the sugar and water together. Add a tablespoon of milk to bring up the scum. Remove scum and boil liquid till the syrup is sticky between the fingers. Keep aide, but keep warm for use. Make batter with gram flour, which should not be too thin. The batter should evenly coat the back of a spoon when dipped in it. Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon. Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. Pour back remaining batter and wipe spoon. Stir the boondis in the ghee gently and fry till crisp but not brown. Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup. Spread on a wide plate, add cardamom powder, almonds and mix gently. Cool completely and loosen the boondi with finger till each droplet separates. Store in airtight container. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is very easy.
In large bowl, cut cold butter into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Don't overmix! Chill dough. Preheat ovem to 450 degrees. Grease cookie sheets (2). In a medium bowl, blend together almond paste, eggs, sugar, almond extract and salt. Divide dough in 4 parts, and roll into 15" strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2" apart on cookie sheets. Brush with egg white, and sprinkle with sugar. Bake for 15-20 minutes or until golden brown. Cut into slices when cooled a little, and enjoy!
Fry peanuts, star anise, cinnamon, fenugreek seeds, channa dal, jeera, cumin seeds in a little oil. Add shredded coconut to the fried items and grind in mixer. Now spice mix is ready. Keep aside. Put diced bell pepper in bowl with 1/2 spoon oil and microwave for 3 minutes. Heat oil, fry onions. After a minute add tomato, turmeric, hing, ginger, garlic paste, green chillies and cilantro. fry for 2 minutes in full heat. Let it cook and then grind separately. Now tomato base is ready. Add tomato base, spice mix and microwaved bell pepper to kadai and cook for 10 minutes. Bell pepper peanut curry is ready. You can add boiled potatoes or boiled carrot if red bell pepper is unavailable.
Preheat oven to 350*. Sift flour, sugar, baking powder and salt into large bowl. Add egg, shortning, milk and vanilla. Stir until all is moistened. Stir in the walnuts. Bake in a 9x5 loaf pan for 1 hour, 20 minutes, or until toothpick comes out clean.
Cut the tomatoes in half, placing cut side up on the smoker rack. Sprinkle the exposed half with red wine vinegar, salt and pepper. Smoke for 12 minutes over medium-low heat using maple wood chips. Remove from heat and leave the lid closed for another 3 minutes.
In large nonstick skillet, heat 1 teaspoon oil over medium high heat; saute onion until golden, minutes. In medium bowl, combine onion, spinach, zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide onion-spinach mixture over chicken, roll up and secure with toothpicks; sprinkle with remaining salt and pepper. In same skillet, heat remaining 2 teaspoons oil over medium high heat. Cook chicken, turning occasionally until golden brown and cooked through, about 10 minutes. Remove from pan and allow to sit for 5 minutes, then remove toothpicks and serve.
In a large bowl combine flours, cornmeal, sugar, herbs, baking powder and baking soda; Mix well. In a seperate bowl mix together yogurt and oil. Add yogurt mixture to flour mixture; mix until well combined and a soft dough forms. Knead dough lightly, about 1-2 minutes. Roll our or press dough evenly in a lightly greased pan. Top with toppings and bake at 400F 20 minutes or until done.
In food processor, process bread crumbs, 1 tbsp oregano, anise seeds and salt and pepper to taste. Blend until seeds are very fine. Coat chicken with mixture. In a large skillet, heat 2 tsp oil over med-high heat. Add chicken. Cook, turning once till cooked through. about 8 minutes, then move to a plate and keep warm. Add remaining oil, onion and garlic. Saute 1 minute, then add Ouzo. Raise heat to high and add tomatoes, olives and season with salt and pepper to taste. Cook til tomatoes are softened but still in shape, about 3 minutes. Stir in remaingin oregano. Spoon sauce over 4 plates. Slice breasts on the bias and arrange them over the sauce. Sprinkle with feta and dill.
Mix baking crumbs & butter together; press onto bottom & up the side of a 9" pie plate. Beat cream cheese, peanut butter & sugar until well blended. Add cool whip; mix well. Spread butterscotch on the bottom of the crust. Cover w/ cream cheese mixture. Cover w/ plastic wrap and chill in freezer (minimum 4 hours). Top w/ nuts & drizzle with chocolate. Serve!
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or spray with Pam) a 9 inch (23 cm) glass pie plate. In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk. Set this aside as it will be used as a glaze for the top of the cake. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a separate small bowl whisk together the remaining one egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not overmix the dough. Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Roll or pat one half of the dough into a 9 inch (23 cm) circle and transfer to the pie plate and pat onto the bottom and up the sides of the pie plate. In a separate bowl toss together the cut apples, sugar and cinnamon. Spread the apples evenly over the bottom of the dough in the pie plate. Roll the remaining dough into a 9 inch (23 cm) circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts. Brush the top of the dough with the egg and milk glaze, and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape. Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack. Serve warm with a dollop of whipped cream or ice cream.
First make the dressing. Combine all of the dressing ingredients and stir well. Now make the salad. Mix 3/4 cup of the dressing with the chicken. Line a plate with lettuce leaves and mound the chicken on top of this. Place the sliced avocado & papaya (brush with lemon juice to prevent darkening) over the chicken. Spoon the remaining dressing over the top, then garnish with the toasted almonds.
Preheat oven to 450 degrees. Cook bacon in frying pan, remove, drain and chop. Leave drippings in pan and saute (but do not brown) onion and celery. Add pepper, onion powder, thyme, salt, mustard, paprika and garlic powder. Cook for 10 minutes. Remove pan from heat and add tomato juice and evaporated milk. Mix bread crumbs with eggs and add to meat. Add spice mixture and bacon to meat mixture and mix gently. Place mixture in two or three 8 x 4 inch individual loaf pans. Cook until done, about 40 to 50 minutes, or until internal temperature reaches 160 degrees on a meat thermometer.
Set oven to 400°F. Coat cast-iron stick molds liberally with oil. In a bowl, mix together cornmeal, flour, dark sugar, baking powder, salt and baking soda. In another bowl whisk together buttermilk, melted butter and egg; add into the dry ingredients. Add in the chopped bell pepper and shredded cheddar cheese; mix to combine (add in more buttermilk if needed to create a pourable consistency). Place the oiled cast-iron molds in the oven for about 5 minutes (make certain to have the cornmeal batter ready to pour into the hot molds after 5 minutes). Carefully remove the hot molds from oven and evenly divide/fill the batter between each mold. Bake for about 20 minutes, or until the corn sticks test done (it might take more or less time depending on the size of molds). Using a sharp knife, gently lift out the sticks from the molds.
Pop the corn using your favorite method-- I use hot air-- and place it in a roasting pan or on a cookie sheet. Bake the popcorn in a 200-210 degree oven for a minimum of 1 hour. I've let it bake for more than 4 hours and it just keeps getting better. Remove popcorn from oven and season with your favorite toppings-- I use olive oil and salt and sometimes a sprinkling of nutritional yeast. But, melted butter and salt is also delicious.