HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil or vegetable oil. For the sausages. Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven. For the bacon. Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven. For the mushrooms. Brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy. (Alternatively, you can slice your mushrooms, as shown in my photo.). For the tomatoes. Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape. For the fried bread. For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice. For the fried eggs. Break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice. Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup, Worcestershire sauce or brown sauce, and don't forget the toast and marmalade with a pot of good English Breakfast tea. Optional Extras. Black Pudding. Cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 11/2-2 minutes each side until slightly crispy. Baked Beans. Heat up the baked beans in a saucepan and serve on top of the fried bread, or on the side. Fried Potatoes: Fry the sliced cooked potatoes in a little butter until crispy and golden brown. Season with a little salt and black pepper.
Mix first 3 ingredients, adding applesauce and drops of oil intermittently until the consistency of peanut butter cookie dough. Roll out on waxed paper until 1/4" thick. Cut out with holiday cookie cutters. Poke a hole on the top of each cut-out with a pencil. Lay out on wicker or other well ventilated surface. Keep there overnight. Thread a ribbon through the hole once dry.
Mix French fries and cheese curds. Pour the gravy over top and wait until the cheese begins to melt. Then dig in.
Bring six quarts of water to a rolling boil and add 1 tablespoon salt. Open 24 of the clams over a bowl with a sieve to strain the clam liquid. Save 4 clams for garnish. Set the strained liquid aside and chop the clams into a mince. Add the linguine to boiling water. The clam sauce should take the same length of time to cook as the linguine. Saute minced garlic in the olive oil over high heat, being careful not to burn it. Add the minced chilies. Add the minced clams and saute to heat through, then add the black pepper and white wine. Now add the reserved clam liquid. Open the last four clams without detaching the clams from their shells, and toss them into the sauce. Add the parsley and basil. Lower the heat to medium. When the linguine is al dente, drain it and toss it with about half of the sauce. Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.
Brown sausage in a skillet. Drain fat and set aside. Saute onions and mushrooms in butter until onion is tender. Mix in browned sausage. Place bread in a 9x13 pan. Layer sausage mixture then cheese over the bread. Mix eggs, milk, sourcream, salt and pepper. Pour evenly over cheese. Cover and refrigerate 6-24 hours. In the morning bake uncovered for 50-60 minutes at 325* or until lighly browned and egg is set.
Combine margarita mix, citrus soda and a dash of key lime juice in a drink shaker with ice, and shake well. Moisten glasses with lime juice and then dip into a plate of kosher salt. Add ice to each glass and top off with the Mockarita mixture. Garnish with a lime slice if desired.
Mix all the ingredients together and add mayonnaise until it reaches a consistency that you are happy with.
Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels. In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner. Makes 30 hors d'oeuvres - count on at least 3 per person!
In a medium saucepan, combine all ingredients over medium heat. Whisk mixture until the chips and marshmallows are melted and the mixture is heated through. Serve in mugs and top with additional marshmallows.
Preheat oven to 350°F. Place 1 pork chop at a time in bag, with 1/2 pouch of shake and bake for chicken. Shake to coat the whole pork chop. Place in a greased baking pan, 11x7". Take any leftover shake and bake that is in the bag and spread it over top the pork chops. This gives it extra coating. Bake in preheated oven for 45-50 minutes. Enjoy!
Saute the mushrooms with butter and about half of the onion. Season the steak strips with salt and pepper, add to the mushrooms and brown the strips. Add the white wine and half of the nutmeg, cover and simmer. This can simmer for as little as 5 minutes or as long as 30 minutes. Best it the wine is reduced to at least half. If you want to simmer longer, just add more wine. Adjust the seasonings and check to be sure the beef is tender. Add the rest of the nutmeg and the dijon mustard. Remove from heat, let rest for 1 or 2 minutes. Add the sour cream and noodles, stirring thoroughly. Serve garnished with chopped parsley and a sprinkle of nutmeg.
Slice Asparagus diagonally then steam the asparagus until it is still a bit firm and crunchy. You do not want it mushy. Chop tomatoes & chop Avocado's Add all above to a large bowl. Pour over Italian or Greek Vinaigrette salad dressing. Add salt pepper to taste*If you like garlic add some fresh pressed. it is always great! Toss and stick in the fridge for an hour. Ready to serve! Any leftovers squeeze a bit of lemon and toss to keep the avocado fresh for the next eating encounter. ~ENJOY~.
Preheat oven to 350 degrees F. Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour. Cream butter and sugar. Beat in egg yolks thoroughly. Add vanilla. Sift together flour, baking soda, and salt in a small bowl. Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition. Keep mixing until very smooth. Stir in poppy seeds until evenly distributed. By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter. Pour into prepared pan (s). Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring. Watch carefully. Cake should pull from sides of pan, and a toothpick should come out clean from the center. Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing. For Icing: Soften butter and cream cheese at room temperature for a few hours. Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy. Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition. Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.
Butter a 9x9 inch baking dish. melt chocolate chips, butterscotch chips, and condensed milk in double boiler on medium heat. Once smooth, remove from heat. Add vanilla and nuts. Scoop into baking dish and chill in refridgerator until set for about 10 minutes.
Mix together the butter, sugar, brown suger, white pepper,and red wine in a medium sized pan. Bring this mixture to a boil for 1 minute. Reduce to a simmer. Simmer until thickened. Let cool slightly Mix in the berries and let mixture stand. Spoon half of mixture over ham or turkey when it is about 20 minutes until it is done cooking. Use the rest of the mix as a glaze per serving.
Preheat oven to 375 degrees. Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often. Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown. Srir in garlic and thyme, and cook 1 minute or until fragrant. Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer. Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed. Remove from oven, cover and let stand 5 minutes. Fold in peas and pine nuts. Season with salt and pepper and serve.
Place ribs and ginger in a large pot and cover with water. Bring to boil and cook for about 30 minutes or until pork is fork tender. Drain water. While ribs are still warm, combine with marinade ingredients in a large zippered plastic bag and marinate overnight in refrigerator. Grill over hot charcoal or broil in oven until done, basting often.
Place the carrots and butter or margarin into a 2-quart medium-sized saucepan. Heat on medium-high heat for 2--3 minutes, stirring once or twice. Turn the heat down to medium-low and add the wine. Let cook, covered, for about 7 to 10 minutes, until the larger carrot pieces are fork tender. Now add the sugar and spices. Stir to mix well. Cook on low heat for another 2--3 minutes. Serve hot with meat, poultry, or pork. These will go with nearly anything.
Mix all fruits, except bananas, in large bowl. Combine juices and honey and pour over fruit, tossing lightly to coat all pieces. Cover and chill 2 hours. Add banana just before serving.
Preheat oven to 450 degrees. Lightly spray 9" pie plate with non stick spray. Sprinkle 1 tbsp cornmeal evenly onto bottom and sides of prepared pie plate. For crust; combine 1/4 c cornmeal, flour, baking powder and salt. Add milk and oil; stir with fork until mixture forms a ball. On a lightly floured surface roll out dough to a 10 inch circle. Place in prepared pie plate; shape edge to form rim. For filling; cook and stir ground beef over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa. Spoon beef mixture into pie crust; sprinkle with cheese. Bake 12-15 minutes or until crust is golden brown and cheese is melted. Top pie with lettuce, tomato and olives. Garnish with sour cream and additonal salsa if desired.
gently heat milk in a saucepan over low heat. when the milk is about 90 degrees C, break up the chocolate and add to the milk. stir or whisk (which ever works best) until the chocolate melts. Add the chilli, testing as you go until it is as hot as you like it. enjoy in bed on a rainy night with a good movie and good company (human, dog or cat!).
Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth. Add crabmeat and stir to combine. Shape mixture into 8 patties. Roll patties in breadcrumbs and set aside until cooking. Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy. Drain on paper toweling and keep warm while cooking the rest. Serve them hot with lemon wedges and tartar sauce, if desired.
Melt butter in a large skillet over medium heat; add brown sugar and next 4 ingredients. Stir well. Add pecans, stirring well to coat. Remove from heat. Spread coated pecans on a lightly greased 15" x 10" x 1" jellyroll pan. Bake at 325° for 14 to 15 minutes, stirring every 5 minutes. Cool completely. Break nuts apart.
Preheat oven to 500°F. Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tende.
cook beetroots in boiling water for about 20 mins until soft, cool then peel. place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy. pour into bowl and stir in the gound walnuts. In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.
Dissolve Jell-O in hot water, and then stir in remaining ingredients. Place in fridge until firm (over night is recommended) Serve as is with meal as a side salad.
Rinse millet and add to a small sauce pan with the 250 ml water. Bring to a boil, simmer for 5 minutes and then allow to soak up all the remaining water for 10 more minutes. In a big bowl combine all the rest of the ingredients. Add the millet and season with salt and pepper to taste. Eat either warm or cold.
Preheat the oven to 400°F In a saute pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Saute for 2 minutes, or until the vegetables are wilted. Add the shrimp and season with salt and Old Bay (to taste). Saute for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing). Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika. Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.
Rinse the quinoa in a strainer under running water. Toss quinoa into a small saucepan and lightly toast. Add 2 cups of water and bring to boil. Reduce to a low simmer and cover. Cook 15-20 minutes until the liquid is absorbed. In a separate pan, heat oil under a medium flame. Add sage and onions. Saute 5-7 minutes until the onions are soft. Add the chopped apple and cubed squash to the onions. Cook 5 minutes more. Add in pumpkin pie spice. At this point, the quinoa should be done. Stir quinoa into the pan with the onions, apples and squash. Top with dried cranberries.
Warm the olive oil in a heavy or nonstick saucepan. Add the onion and garlic, cover, and cook on medium heat for about 10 minutes. Add the cumin, coriander, oregano, enough water to prevent sticking,and the carrots, cover, and cook for 5 minutes. Add the bell peppers, zucchini, and chile, cover, and cook for another 5 minutes. Stir in the tomatoes and beans, cover, and simmer for 5 to 10 minutes. Remove from the heat. Add salt and black pepper to taste. Preheat the oven to 400*. Prepare a 2-qt. nonreactive casserole dish with cooking spray or a very light coating of oil. Spread the vegetable-bean mixture in the bottom of the dish. If you are using the Cheddar cheese, sprinkle it evenly on top. Set aside. In a mixing bowl, thoroughly combine the cornmeal, flour, salt, baking powder, and baking soda. In a separate bowl, beat egg whites till starting to peak, then gently stir in buttermilk, and oil. Gently fold the wet ingredients into the dry, stirring, just until mixed. Pour the batter directly on top of the vegetable-bean mixture, pressing it down a little with a spatula. Bake for 30 to 35 minutes, until the top is golden and a knife inserted into the topping comes out clean. Garnish with minced scallions, chopped cilantro,and, if you like, nonfat sour cream. Enjoy!
Make the brine: in a bowl, combine the salt and sugar; pour 1 cup hot water into the bowl; whisk to dissolve the salt and sugar. Add 2 cups cold water along with the remaining brine ingredients; stir to combine. Place the chops in a large zip-top plastic freezer bag; pour in the brine. Press the air out of the bag and seal. Turn the bag to distribute the brine, place bag in a bowl and refrigerate for 4-6 hours. Remove the pork chops from the bag and pat dry with paper towels; discard brine. Let chops stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray both sides of the chops with oil. Grill over direct medium heat until barely pink in the center of the meat, 8-10 minutes, turning once. Let rest 3-5 minutes; serve warm.
Preheat the oven to 300 degrees F. Using your fingers, very lightly grease 6 (4-ounce) custard cups or ramekins with vegetable oil. Place 1 tablespoon of the toasted coconut in each ramekin. Place the ramekins inside a roasting pan and set aside. In a medium saucepan, combine 1 cup of the cream, the milk, cream of coconut, sugar, and vanilla bean halves and their seeds. Bring to a simmer and cook, stirring to dissolve the sugar. In a medium bowl, whisk together the egg yolks and eggs. Whisk 1/2 cup of the hot milk mixture into the eggs, and then add the remaining hot milk, whisking constantly. Strain through a fine mesh strainer into a clean container. Let sit for 2 minutes and skim any foam from the surface. Divide among the prepared cups and fill the roasting pan with hot water to come halfway up the sides. Bake until the custards are just barely set and still jiggle slightly in the center when shaken, 45 to 50 minutes. Cool on a wire rack, wrap with plastic and refrigerate until well chilled, at least 4 hours. In a medium bowl, beat the remaining 1 cup of cream until thick and frothy. Add the liqueur and confectioners' sugar and beat until soft peaks form. To serve, run a thin sharp knife along the insides of the ramekins to loosen the custards. Invert a dessert plate over each ramekin and shake the ramekin gently to release the custard onto the plate. Place a toasted pineapple slice on each plate along with a dollop of the coconut whipped cream and a drizzle of the Tropical Coulis. Garnish with a sprig of mint and serve immediately. TO MAKE TOASTED PINEAPPLE SLICES: Preheat the grill or broiler. Place the pineapple slices on a small baking sheet (or broiler pan) and sprinkle the top of each with about 1 1/2 tablespoons of the sugar, packing gently with your fingers. With a spatula transfer to the hot grill (alternatively, place the broiler pan under the broiler), and cook until the sugar is caramelized and the edges are starting to brown, 3 to 4 minutes. Let cool slightly before serving. TO MAKE TROPICAL COULIS: Combine all ingredients in a blender. Blend until smooth.
Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don't put too much meat into the skillet at once, or they won't brown. Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent. Add berbere pepper and tomato paste and more fat if necessary in order not to burn the berbere. Stir for a moment, then add chicken, tomatoes, stock and lemon peel. Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min). Add salt and pepper to taste. Garnish with cilantro stems and serve immediately with rice or on flat bread.
Mix the salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder together in a bowl. Divide the spices evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, and set aside. Rub the chicken drumsticks with the reserved spice mix. Poke all of the pieces with a fork a few times to let the flavors seep down into the meat. Set aside. Pour the buttermilk over the chicken, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour. You can also let the chicken marinate longer, even overnight. Add the flour mixture to a large re-sealable plastic bag. Remove the chicken pieces from the buttermilk and in batches, drop them into the bag, shaking them to make sure they become heavily coated. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.). Drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. Work in batches, if necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, pop the chicken into a preheated 325 degrees F oven, until they are fully cooked. Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil. Transfer the drumsticks onto a serving platter, or put into a bucket. Serve the chicken hot, room temperature, or cold.
Grease 11 inch springform. Preheat oven to 350°F or 180°C. For the topping: Peel, quarter and core apples. Make lengthwise cuts on the outer rounded side 1/8 inch apart, so that the apple quarter still holds together but will cook quicker. Brush with lemon juice to avoid browning. For the batter: Mix flour with baking powder.In a bowl cream butter with sugar, vanilla and lemon peel with a mixer. Add eggs, one at a time. Beat until mixture turns light yellow and has increased in volume. Add half of the flour and 1 tbs milk, mixing just until blended. Add rest of flour. Dough should have the consistency to drop slowly and heavily from a spoon, forming long tips. If too firm add another tbs of milk, if to soft add another tbs of flour. Mix to blend. Pour batter into greased form. Make a level surface with a wet spatula. Arrange apple quarters rounded side up on the dough to make a nice pattern,but leave a 1/2 inch rim along the side of your form. Apples will sink into dough while baking. Brush with melted butter. Sprinkle with raisins (optional). Put in the middle of the oven. Bake for 40-50 min at 350°F, until a toothpick inserted in the cake comes out clean. Remove cake from oven. Melt apricot jam with water over low heat, pass through a sieve and brush the hot cake with it. Remove cake from the springform,let cool and serve with whipped cream.