HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine shallots and vinegar in small bowl and set aside. Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside. Slice celery on bias, making exaggerated V-shaped pieces. Place in large serving bowl. Whisk together shallots, vinegar and oil in small bowl. (Do not add salt and pepper at this time; many blue cheeses are very salty.). Coarsely chop walnuts and add to celery. Pour over 1/2 to 2/3 of dressing and toss to coat well. Add more dressing as needed; salad should be moistened, but there shouldn't be leftover dressing in bottom of bowl. Add blue cheese and toss lightly to combine. Taste and add salt, if needed, and pepper to taste.
Cut the chicken breasts into cubes. Coat with satay sauce and fry until done. Cool. Prepare the couscous as directed on the bag. Prepared couscous should be around 2 cups. Cool. Cut the sun-dried tomatoes, tomatoes and mush the feta. Optional - cut the avocado and onion into 1 cm cubes. Toss everything together and sprinkle with sunflower seeds.
In a mixing bowl, combine the crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions and herbs. Mix well. Cover and refrigerate until needed. Using a serrated knife, cut a very thin slice from the stem end of each tomato. Carefully scoop out pulp and seeds with the tip of a teaspoon. Lightly sprinkle the insides of the tomatoes with salt. Invert them on paper towels and let them drain for about 15 minutes. Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top. Serve cold.
Shell prawns - using point of small knife, cut each prawn down back and remove back vein and then make deep slit down back of prawn, taking care not to cut right through. Combine marinade ingredients in bowl, add the prawns, mix well and stand for 2 hours. Peel onion, cut in half then cut each half in wedges. Heat oil in large pan or wok, add onions, saute until transparent, approximately 2 minutes. Add prawns and marinade mix to wok, saute until prawns have turned light pink and prawns are cooked, approximately 3 minutes, add water and mix well. Suggested you serve by arranging lettuce leaves around edge of plate and spoon prawns over or to serve in the traditional style, place small metal bowl in centre of prawns and fill with warmed brandy and set alight and pick up a prawn with chopsticks (we use fondue forks) and hold over brandy flame to heat and flavour prawns as for barbecue prawns.
-----Gumbo--------. Follow recipe on gumbo base container to mix base. Using water is good, but some chicken broth is better. Bring base to a low boil. This is the critical step= stir well because the base wants to stick to the bottom of the pot, while it is being fully dissolved. Add meat, and bring to a low boil again, lower fire and simmer for thirty minutes, stirring occasionally while scraping bottom of pot. stir in okra, and bring back to a low boil for 2-3 minutes, just enough to heat the okra, then serve with cooked long grain white rice. -----------Boiled long grain regular white rice recipe----------. Add salt to water and bring water to boil. Add rice and stir well. The moment you add the rice to the water, start timing for 13 minutes. stir occasionally during cooking process, while scraping bottom of pot. After 13 minutes, stir well, then drain rice using calendar, then run some hot faucet water over the rice in the calendar. Serve gumbo with rice added.
In a large stock pot, add olive oil and jalapeno. Saute pepper until soft and fragrant, 3-4 minutes. Add chicken broth and bring to a boil. Meanwhile, measure out the rice. Put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (This removes some of the starch.). To the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes. Reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions). To serve, ladle soup into bowls. Add crushed corn tortilla chips and sprinkle with grated cheddar cheese. Enjoy!
Brown the beef and drain if needed in a large skillet. Add vegetables and cook through. Add the pasta, tomato sauce, milk and seasonings. Bring to a boil. Cover and simmer, stirring occasionally until pasta is cooked - approximately 12 minutes.
Preheat oven to 350°F. To make crust: blend crumbs, walnuts, sugar, cinnamon. Mix in melted butter until mixture is crumbly. Press mixture into bottom of 9 inch springform pan. Bake 5 minutes. Cool. To make filling: beat cream cheese until light. Add sugars. Add 1 egg at a time taking care not to over mix. Add zest, vanilla, and cinnamon. Stir in well mashed banana until incorporated. Pour into cooled pan. Bake 20 minutes at 325°F. Rotate pan and bake 25 minutes at 275°F. Rotate pan and bake at 225F until center is just set approximately 15 minutes longer. Let cool in oven until room temperature. Set in refrigerator until well chilled.
Beat together the egg and buttermilk in a medium bowl. Combine the flour, salt, pepper, cayenne, oregano, thyme, cumin and old bay in a separate bowl. Slice 3/4" to 1" off the top and bottom of the onion and remove skin. Cut out a 1" core and slice about 3/4 of the way down to create petals. Place the onion in boiling water to separate the petals. Let cool. Dip the onion into the milk mixture. Dip the coated onion into the flour mixture, covering liberally. Repeat process. Let onion set in the refrigerator for 15 minutes before frying. Heat vegetable oil in a deep fryer or pot to 350 degrees. Fry the onion right side up for 10 minutes until brown. Drain on a rack or paper towel. Combine ingredients for dipping sauce and serve.
Put bulgur in a large bowl and pour warm water over top. Let stand for 15 minutes to soften. Sprinkle yeast on top and let stand another 15 minutes until the yeast is foamy, then stir. To the yeast mixture, add honey, oil, pecans, sunflower seeds, sesame and poppy seeds, salt, and 1-1/2 cups flour. Beat on low speed of an electric mixer. Add remaining flour slowly. (my mixer isn't strong enough for this, so I do it while kneading). Transfer the dough to a lightly floured surface, and knead the dough for about 10 minutes until the dough is smooth and springs back. Place in a greased bowl, turning to coat, and cover with parchment paper and a tea towel. Put the bowl in a warm, draft free place to rise for 2 hours. I warm up the oven for a few minutes and do my rising in there. Punch the dough down. You can have either 2 loaves, baked in 8-1/2 x 4 loaf pans which have been lightly greased, or 16 rolls. For the bread 'rounds' as show in the photo: form the dough into a cylinder, and cut into 1" slices. After you have divided your dough, loosely cover with parchment paper and let rise again for a further 45 minutes. Brush the tops with the beaten egg and sprinkle with sesame seeds. Bake at 375*. Bread will take about 35 - 40 minutes, rolls and rounds about 20. NOTE: This is an adapted version of Robin Hoods 'Multiseed Bread'. The original called for walnuts, a half cup each of sunflower and pumpkin seeds, and whole wheat flour.
To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes. Do not let them burn. They may smoke and pop like popcorn; this is OK. Remove the pan from the heat; set aside to cool slightly. In a spice mill or with a mortar and pestle, coarsely grind the peppercorns. Transfer to a bowl and combine with the salt. Set aside. To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking. Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer. Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes. With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil. Add the garlic, chili pepper and pepper-salt mixture. Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute. Remove from the heat. A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.
Preheat oven to 160C, 325F or gas mark 3. Place the butter, honey and vanilla essence in a small saucepan. Cook over a medium heat, stirring occasionally for 5 minutes or until the honey and butter are combined. Place all the remaining ingredients, except the dried fruit salad mix, into a large bowl and mix well. Carefully stir in the butter mixture and then spread the mix over the base of a large, nonstick roasting/baking pan and place into the preheated oven for 20 minutes or until the grains are crisp and browned stirring occassionally to prevent the mix from sticking. Remove from the oven and allow to cool,. Stir in the dried fruit salad.
Preheat oven to 375. Spray 9 x 13 pan with non-stick cooking spray. Combine cooked chicken, cooked ham and mozerella cheese in a large bowl. Set aside. In a large sauce pan, melt butter. Add flour to make paste and cook for 2 minutes. Add 2 cups milk, heat to a boil, stirring constantly. Remove from heat and add ground mustard and nutmeg. Pour sauce over chicken mixture, coat well. Transfer into prepared pan. Bake uncovered for 45 minutes or until top is bubbly and brown.
Chop and thoroughly cook bacon. Drain. Brown hamburger and onion together. Drain. Combine all ingredients in crock pot. Cook on high for 1 hour or on low for as long as you wish.
Preheat the oven to 350°F. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size). Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel. Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes. Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more. Serve topped with Parmesan, if desired.
Put all ingredients in the bread machine in the order specified by your machine's manufacturer. Set on the dough setting. Let it do it's thing, checking after 10 minutes or so to see if you need to adjust the liquid or flour. Let rise, take out and form as desired. Let rise again, and heat your oven to 350. Slash and bake for 15 minutes, turn and bake another 15 minutes. Test for doneness. I use an instant read thermometer, and shoot for 195-200 degrees. Let cool completely, slice and enjoy!
Combine the vegetable oil and the baking soda in a small bowl. It will be a somewhat thin mixture but not as thin as the real Goo Gone. Dip the edge of a piece of paper toweling in the mixture and then rub over the sticky stuff you are trying to remove. Keep doing this as needed. It will probably take a couple applications, but it gets to a point where the sticky gunk starts releasing and rolling off. Finish up by washing the item in warm soapy water. This makes a small batch, but with using a ratio or one part vegetable oil with two parts baking soda, you may make as small or as large of a batch as you need.
Preheat oven to 325F. Thoroughly grease a 9" x 9" x 2" pan. Reserve 2/3 cup of the chocolate chips. Mix all the ingredients except the reserved chips until well blended. Press the mixture into the greased pan (I usually use my fingers to do this). Bake for about 20 minutes, turn off oven and remove brownies. Sprinkle the reserved chips evenly over the top of the brownies and return to the turned off oven for several minutes to melt the chocolate chips. Using a knife spread the melted chocolate chips evenly over the top of the brownies. Cut into 25 pieces.
Place all but 1/4 cup of the radish slices in a blender with the buttermilk, walnuts, vinegar, the 1/2 teaspoon of salt and the sugar; puree until smooth. Refrigerate until chilled. While the soup is chilling, cover the potatoes with salted water in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling; cook until the potatoes are fork-tender but not falling apart, about 30 minutes. Run under cold water, peel and cut into 1/2-inch chunks. Place the eggs in a separate saucepan. Cover with cool water and bring to a boil over high heat, then remove from the heat, cover and let stand for 12 minutes. Crack the eggs, transfer them to a bowl of ice water and let them stand for 10 minutes (to make peeling easier). Drain the eggs, then peel them and slice into thin rounds. To serve, divide the soup among chilled bowls. Garnish with the potato, egg, red onion, cucumber and the reserved radish slices.
In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes. Place beef and all ingredients except mushroom soup in slow cooker. Cook on high for approximately 5-6 hours. Turn off the cooker and pour in condensed soup, thoroughly mix. Set oven to 350F deg. Roll out enough puff pastry to cover your dish. Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry. Place dish on foil covered cookie sheet and bake until pastry is "puffed up" and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.
Broil chicken, skin side down, then turn to char skin. Cool chicken. Cut into pieces. Arrange in pan- skin side down. Pour marinade on top. Broil 3 minutes. Turn, cook 1 minute. Arrange on serving platter& pour juices all over.
Heat oven to 375. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms. Form dough into 3/4 inch balls. Place on ungreased cookie sheet 2 inches apart. Using thumb or handle of wooden spoon, make an indentation in the center of each cookie. Spoon about 1/4 tsp of jam into each indentation. Bake 8-10 minutes or until light golden brown. Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely. In small microwave safe bowl, melt chips on high until well melted. Stir until smooth. May need to do this in segments of 2 or 3 minutes until well melted. Drizzle in little lines over the cooled cookies to decorate. Or, you can just add the chips to the dough before baking if you prefer.
Cream butter and cream cheese, add egg yolks, mix well. Add lemon rind and vanilla. Sift dry ingredients together. Add oatmeal to cream cheese mixture and mix in by spoon. Chill dough at least 2 hours. Then roll thin (1/4") on a slightly floured board. Cut into 2 1/2" circles. Place on cookie sheet and make indentation in center with thumb and fill with about 1 teaspoons of filling such as Solo brand. Bake 20 minute at 350 degrees. When cool sift powdered sugar over them. **Rather than roll out the dough, I use a little scoop, then roll the dough balls in flour. Then place on cookie sheet. Flatten out with bottom of a flat bottom glass and make indentation with a small bottle cap. You can sprinkle fine ground nuts or coconut over the filling after they baked so the kolachy doesn't stick together when you store them.
Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside. In a medium skillet, combine wine, shallots, and balsamic vinegar. Bring to a boil and cook until thickened. Reduce heat. Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute. Add mushrooms and cook 3 minutes, until mushrooms are tender. Stir in mustard. Serve sauce over Filet Mignon. Fillet Mignon: Sprinkle steak with crushed black pepper and salt. Heat a non stick skillet over medium high heat or grill over a medium heat. Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it. Serve with sauce.
Heat oven to 350°F. Carefully cut squash in half lengthwise. Scoop out seeds and loose inner flesh. Place halves cut side down, on aluminum-foil-lined baking sheet. Bake squash until fork tender about 45 minutes-60 minutes. Let stand at room temperature while preparing sauce. Heat 12 inch nonstick skillet over medium high heat. Add sausage links; cook, breaking apart with wooden spoon, 2 minutes. Reduce heat to medium. Add diced tomato, peppers and spinach; cook, stirring frequently, until tomato and spinach are softened, 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in olives and cream; simmer until sauce is reduced slightly, 8-10 minutes. Remove skillet from heat. Using oven mitt, hold one half of squash with cut side facing you. With fork, scrape flesh from skin in strands to resemble spaghetti. Transfer to large bowl Repeat with second half of squash. Add remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and butter to squash; toss and mix. Serve squash warm topped with sauce.
Preheat oven to 300°F. In a skillet, over medium-high heat, saute pepperoni, onion, garlic, bell pepper, tomato & Greek seasoning for 10 minutes Stir in eggs & cook until they are done. Divide egg mixture between flour tortillas. Divide 1st amount of cheese putting it on top of the egg mixture. Then fold up tortillas & top with remaining cheese. Bake for 10 mins till heated & cheese is melted. Top with salsa sauce & serve.
1. Separate the meat into two parts fat and lean. 2. Cut fat off the meat (or just take pieces with lard) and place it into a preheated large pot. 3. Wait until fat melts, take out the meat. 4. Cut onion into thin semi-circles put into the pot. 5. Let the onion fry until translucent and take it out. 6. Put the remaining meat into the pot let it fry until it changes colour. 7. Meanwhile peel and cut carrots into stripes, separate in two parts. 8. After the meat is browned add one part of the carrots, stir from time to time until soft. 9. Put the rest of the meat and the onions back in, pour a small amount of hot water. 10. Separate one of the garlic heads into cloves. Don't peel them, place directly into the pot. 11. Add barberry and spices, be generous with seasoning, the broth should be over-salted, the rice will absorb the excess salt. 12. Add the rest of the carrot. 13. Add more hot water (you might want to season as you go). 14. Add the whole head of garlic, just take the top skin off, no need to separate or peel. 15. Let the mixture boil for about 30 minutes. 16. Add the rice (remember to wash it first), it should be submerged into liquid completely (plus about 1 cm on the top). 17. Let the rice boil until there is no water on the surface. 18. Start gathering the surface rice into the small pile the middle of the pot for about 10 min. 19. Check if there is any liquid left on the bottom of the pot by pushing a spoon or spatula into the rice. 20. If there is little to none left, turn to very low heat and steam for about 30 minutes. 21. Serve on a large place decorated with pomegranate seeds. Check out the video process. https://www.youtube.com/watch?v=xBtwvZtIdno.
Add oil to a large saute pan over medium high heat. When hot, add onions, carrots, potatoes, garlic, mango and chicken. Let sit in the pan for minute, the less agitation at the beginning of a saute the better--too much stirring causes the moisture to run out, then your veggies will steam instead of caramelize. After a minute or two stir to get even cooking and saute until browning develops. Then add curry powder and stir to coat. Add the stock and bring to boil. Cover and turn heat to low. Let simmer for 20-30 minutes, until potatoes are tender. Uncover and add cornstarch solution. If you don't have cornstarch, add a couple of tablespoons of flour in when you add the curry and stir until it absorbs some of the oil and that will thicken the sauce as well. Serve over basmati rice and top with your choice of garnish. Mango Chutney, Plain Yogurt, Sour Cream and fresh herbs are all good garnishes.
Combine berries and sugar. Refrigerate until ready to use. Beat cream cheese with a mixer until creamy. Gradually beat in milk. Add pudding mix; mix well. Blend in 1 1/2 cups whipped topping. Spoon half of the mixture into a 2 1/2-quart bowl. Top with cake, berries, and remaining cream cheese mixture. Refrigerate 4 hours. Melt chocolate; drizzle over dessert. Top with remaining whipped topping.
In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and minced chipotles in adobo sauce. Mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes. Grilling Method: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink. These may be threaded on oil-rubbed or water-soaked wooden skewers. In the meantime prepare the Chipotle Mayonnaise. Serve shrimp with dip. Baking Method: Preheat oven to 350°F Spread out the marinated shrimp onto a foil-lined baking sheet and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges. Sauteeing Method: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side. To Make Chipotle Mayonnaise: Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.
Heat oil in heavy pot on medium high heat. Saute onion and garlic until softened. Stir in lentils, ginger, cumin and coriander with onion/garlic mixture. Add lemon slices, stock, tomatoes, cayenne, salt and pepper. (you can add salt and pepper later, but it's usually added now). Add the water or vegetable stock. Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender. If you like your soup thin, add more stock. Take the pot off the burner, discard lemon slices, and puree soup in blender or food processor. Season if you have not already added the salt and pepper. Sprinkle with coriander (cilantro leaves). Alternatively, you can add the cilantro before you put the soup in the food processor.
Saute onion and garlic in butter. Blend in flour. Drain clams and reserve juices. Add minced clams and milk to the onion and garlic. Simmer 10 minutes, season with salt and pepper to taste. If you desire a thicker sauce, make a slurry of cornstarch and milk. Add a little at a time to the sauce, stirring, until the desired thickness. Use the reserved clam juices to thin the sauce if need be. Meanwhile, cook pasta al dente in boiling salted water. Serve sauce over pasta. Top with parsley. Pass grated Parmesan.