HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour live crawfish into a washtub or ice chest; cover with water. Drain. Repeat 3 to 4 times until crawfish are clean. Drain. Discard any dead crawfish and debris. Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish). While they are cooking make the sauce: Melt the margarine over low heat in a large saucepan. Add garlic and saute until translucent. NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts. Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon). Simmer for 10 minutes and check for flavor. Add more cayenne, paprika, or hot sauce as desired. Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them. Serve with hot crusty french bread.
Preheat oven to 375 degrees F. Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best). Saute the onion and garlic in the olive oil and butter until onion is clear. Add artichoke hearts, mushrooms and zucchini. Saute 5 to 10 minutes. Spoon this mixture into muffin tins about half way up. Beat the eggs with the salt, pepper and herbs until frothy. Mix in the grated cheese, then pour evenly over the top of the vege mixture. Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set. Let cool for 5 minutes. Use a knife to loosen the edges of each frittata and serve.
In a small bowl, toss the pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the peppercorns. Marinate at room temperature while assembling the rest of the ingredients. In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch. Set aside. heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them for 10 minutes, or until they begin to brown and blister. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil. Return the pan to the heat, and add the pork, garlic, and ginger. Stir-fry for about 3 minutes, or until there is no longer any pink color to the pork. Add the green onions and cook 1 minute. Add the reserved sauce and green beans and mix well. The sauce will begin to thicken and glaze the pork and beans. To serve, sprinkle with sesame seeds. Variation: Feel free to substitute chicken, beef or shrimp, or tofu for the pork.
Set oven to 350 degrees Butter an 8-inch square baking pan Prepare the grits according to package directions Add in butter, salt, pepper, garlic and cheese Mix until the butter and cheese are melted In a small bowl, beat the eggs with the milk; add to the grits, mix well Transfer the mixture into a prepared baking dish Bake for 1 hour, or until the mixture sets Serve immediately.
Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish. Brush cookies or spray cookies with rum. Pour prepared vanilla pudding over cookies. Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum. Cover cookies with prepared chocolate pudding. Cover chocolate pudding with Cool Whip. Refrigeate for at least 4 hours.
Cook the florets in boiling water. When just tender, drain out the florets in a colander. Add vinegar, salt, pepper and salad oil to the hot florets. Add mayonnaise. Toss the florets well so that they are well coated with mayonnaise. In 1 tbsp. of butter, saute the onions and mushrooms until dark golden brown. Keep aside. Grease a dish with butter. Put the florets on it. Top with grated cheese and the sauteed mushroom-onion mixture. Bake in a pre-heated oven on Gas Mark 6 at 200C until the cheese melts. Serve hot.
If you can buy cleaned octopus you can skip the next stage. Gut the octopus and peel the skin from the octopus. Remove the beak (it is located at the top of the legs). Place the octopus in large pan with 1 cup water. Cook over medium/low heat. The octopus will give off a lot of liquid but check ocassionally that there is still enough liquid in the pan. Cook for about 1 -1 1/2 hours. Test with a skew, it should easily pierce the flesh. Remove from pan and allow to cool slightly or cool enough to handle. Slice tentacles into 3cm lengths and body into pieces. Mix up the dressing ingredients. Check dressing that it is not too vinegary as vinegar strenght is so variable. Pack the octopus in the sterlised jars and pour over the marinade. Let sit in the refrigerator for 5 days before eating. Serve as part of meze.
Saute onion in butter until slightly cooked. Add garlic and cook for 2 minutes. Set aside to cool slightly. In large bowl, whisk the eggs. Add the milk, wine or broth, and whisk again. Tear the buns into medium to large pieces and add into the milk mixture. Soak for 5 minutes. Add the onion mixture, cheeses, dijon, paprika, cayenne and salt/pepper. Grease a casserole dish or deep pie plate. Bake at 325 degrees for 35 minutes or so.
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1-1/2 tablespoons of oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar. Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low heat. Season chicken with salt and pepper. Cook until golden and cooked through, 30-35 minutes, flipping chicken halfway through. Transfer chicken to a plate and tent with foil to keep warm. To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegatbles and pan sauce.
Preheat oven to 425 degrees. Stir all ingredients (except the ground meat) in a large mixing bowl. Add the ground chuck and mix together thoroughly. Use a 1/4 cup measure and scoop out mixture and shape into balls. Use baking spray or parchment paper on a baking sheet ans space the meatballs on the pan so they are not touching or crowded together. Bake for 25 minutes or until the meatballs are just cooked through.
In a medium bowl, mix the oats, milk and pumpkin together. Stir in the pumpkin pie spice, maple syrup and vanilla extract. Divide between two bowls or mason jars and store in the fridge overnight. In the morning, top with the pecans and serve.
Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand. Refrigerate until needed. Sift flour, salt and cornflour into a bowl. Add vinegar and water and mix to a smooth batter. Spread coconut on a flat plate. Dust prawns lightly with extra flour, then dip into the batter. Allow the excess to run off then coat with coconut. Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn (oil should not be too hot or the coconut will burn before the prawn cooks). Cook prawns in batches and drain on paper towels. Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.
Preheat oven to 325° Spray a 12 to 15 cup fluted pan with nonstick baking spray with flour. In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at medium speed with an electric mixer until smooth. Pour batter into prepared pan, and bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Preheat oven to 350°F. Generously grease a 9x13" pan. Mix crumbs, sugar, cinnamon, nuts and butter; set aside. Prepare cake mix according to box directions. Pour about 2 1/3 Celsius batter into pan; sprinkle with 2 Celsius crumb mixture. Pour remaining batter into pan; sprinkle with remaining crumbs. Bake until cake springs back when touched lightly in the middle, about 45-50 minutes. Cool before serving.
Combine beef, pork, oats, onion and green pepper in a large bowl and mix well. In a separate bowl, add beef granules, pepper, allspice and thyme to beaten eggs. Beat until well mixed. Pour into meat mixture and blend with hands until thoroughly mixed. Place into loaf pan, shape and bake in oven at 350°F for 1 1/2 hours. For the sauce, pour stock from meatloaf pan into a small saucepan. Add onion, and cook until tender, for about 5 minutes. Add stewed tomatoes, Jack Daniels and nutmeg. Cover and simmer 15 minutes. Serve over warm slices.
In a small bowl, combine sugar, tapioca, nutmeg, cinnamon, salt, and lemon peel; set aside. In a large bowl, combine pears and lemon juice; toss to coat. Sprinkle dry ingredients over pears and toss or stir gently to coat evenly. Line pie plate with bottom crust. Pour pear filling in crust. Top evenly with cubed butter and top with top crust. Seal pie, flute edges, and cut slits in top of crust to allow steam to escape. Brush with milk and sprinkle sugar over top if desired. Bake at 400 degrees Fahrenheit for 50 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
Butter a 9x13" pan or casserole. Mix the sugars and milk in a large saucepan. Heat over medium heat until boiling. Stirring constantly, boil for one full minute. Remove from heat and mix in the peanut butter and FLuff. Mix well to blend. Pour into the pan and when cool, cut into squares.
Reserve several broccoli florets for garnish. Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat. Bring to a simmer and cook until the vegetables are soft, 20 minutes or so. Meanwhile, cook the reserved florets in a little salted water until just done and still bright green. Drain and set aside for service. At this point add the curry powder, if using. If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!) and puree the vegetables with some of the stock until well pureed. Return to the pot. Taste, adjust for salt and pepper. Add the cream or yogurt, stir to combine, heat to serving temperature. Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.
In a blender or food processor blend all ingredients together (except Parmesan cheese and black pepper) until well blended, starting with 2 teaspoons sugar and adding in more if needed after mixing. Season with black pepper then mix in Parmesan cheese (if using). Adjust all ingredients to taste. Cover, and refrigerate for 6 or more hours before using.
Combine the vegetables with the salt in a large non-reactive bowl. Leave to sit overnight. Day 2: Rinse vegetables in cold water and drain well. Mix the sauce ingredients in a large pot and cook until mixture starts to thicken. Add the vegetables now. Cook for 30 minutes boiling slowly. Pack in hot, sterilized jar and seal.
Preheat oven to 350°. Cook and drain spinach according to package directions. Set aside. In a hot skillet, saute onions in melted butter until tender and clear. Add spinach and stir until well incorporated. Remove from heat. Add chopped artichoke hearts, sour cream, 1/4 cup parmesan, salt and pepper (to taste). Spoon mixture into 1 1/2 Quart prepared casserole dish. Top with remaining parmesan. Bake for 25 - 30 minutes at 350° until bubbly. Enjoy.
Spray a baking sheet with non-stick cooking spray and set aside. In a shallow dish, combine the corn meal, black pepper and garlic powder. Dip the salmon slices into the milk and then dredge in the corn meal mixture, coating completely. Place the coated salmon on the prepared baking sheet, allow to rest 10 to 15 minutes. While the salmon rests, preheat oven to 375 degree; place the salmon sticks in oven and bake for 25 to 30 minutes or until the sticks flake easily.
Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching. Cook until thick and creamy. Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly to temper the eggs. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer. Stir in butter and vanilla extract. Add camels to hot pudding; stir until caramels begin to melt. Add butter brickle pieces and stir. Caramels will not be completely melted or mixed inches Pour mix into baked pie shell. Chill 3 to 4 hours. To serve, whip cream and place a dollop on each piece of pie. Sprinkle with additional butter brickle, if desired.
Heat oven to 350°F Grind the anise seed in a coffee grinder reserved for spices, or with a mortar and pestle. By hand or with a mixer lightly beat eggs, then mix in the oil, sugar and anise. Stir in the flour, baking powder, salt and almonds and mix to combine. The dough will be smooth but slightly sticky to the touch. Divide the dough into six pieces, lightly flour and roll each into a log 2" in diameter. Place on two greased or parchment lined baking sheets and bake until they just begin to brown and the center is cooked, about 25 minutes. Remove from the oven, immediately slice 1/2" thick diagonally and place back on baking sheet. Bake 10 minutes, flip and bake another 10 minutes or until lightly browned and crisp. If you wish them to be very hard for dunking in coffee turn the oven to 250F when the biscotti finish browning and let dry to your taste.
Melt butter in small saucepan over medium heat. Add all other ingredients, stir to combine. Bring to a boil, reduce heat, simmer for 2-3 minutes, remove from heat. Brush on seafood while grilling or broiling, pour over steamed shellfish, or use as a dipping sauce.
In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest. Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool. Cover and store in the refrigerator. This will last up to a week. Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.
Soften the gelatin in the cold water. Beat the egg yolks and add the salt. Slowly add yolk and salt mixture to the hot milk and coffee. Cook mixture for 5 minutes. Stir in gelatin. Beat egg whites with sugar until stiff, but not dry. Fold beaten egg whites into the coffee mixture. Add vanilla. Turn into mold. Refrigerate to stiffen. Serve with whipped cream.
Preheat oven to 350°F. Place round of brie into glass or ceramic pie dish. Drizzle with maple syrup. (Note: If you do not care for the rind, you may slice off the top layer of rind before drizzling with maple syrup.). Bake 8 to 10 minutes, or until cheese begins to melt. Arrange apple slices and ham around brie and serve with baguette slices. Optional: Warm apple wedges and rolls of ham in baking dish with brie during the last few minutes of baking. (I usually skip this step.).
Add the rice to boiling water, then simmer for 15 minutes. Let sit 5 minutes then fluff, Once cool, cover and chill overnight. Put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chile. Bring to a boil then simmer 10 minutes, until chicken is tender. Remove from heat, stir in the fresh basil and fish sauce. Next heat the oil in wok. Sir fry the rice for 3 minutes. Pour in the egg and stir until well cooked. Plate the rice, garnish with the chives and top with the chicken coconut sauce. Enjoy.
Mix the condensed milk and coconut together. Add enough icing sugar to form a stiff dough which will form into balls. Form small balls and leave to set on a tray until all the mixture is used. Place the tray into the refrigerator to set (overnight is best). Coat the ball in melted chocolate and leave to set. This is just like eating Bounty bars. Time is setting time; minimum would be 4 hours.
In a tall bowl, stir together the egg (no shells), applesauce, and corn muffin mix until moistened. Stir in pellets and raisins. With a spoon, fill an ice cream cone 2/3rds full of the batter. Cook one at a time in the microwave on high (800 wats) for 30 seconds. Top with a decoration like a Cheerio or a large Pellet. The inside is very hot. Let the cone with birdy bread inside cool completely before feeding to your parrots.
Slice a pocket into Chicken Breasts. PEEL avocado; cut into slices; Stuff 1/4 of avocado in each chicken breast; Secure with toothpicks or netting; (Can be obtained from butchers); Can also use string. COMBINE breadcrumbs and finely chopped macadamia nuts together. In bowl, crack open egg and slightly beat egg; crumb chicken breasts. Pan seal chicken; Place in oven for about 15 minutes at 180 degrees. PUREE Mango SLices; Pour onto plate and cut chicken breast in half; place on plate and. ENJOY!
Pre-heat oven or toaster oven to 400°F. Wash and prepare spinach (if necessary), as desired. Place in salad bowl along with the pepper, onion, and orange slices. Once oven/toaster oven is heated, toast sesame seeds for 10 minutes. Put toasted seeds into blender and grind into a powder. Add vinegar, orange juice concentrate, and water into blender. Scrape the sides of the blender to push any sesame seed powder down into the liquid mixture. Blend to mix. Refrigerate dressing and salad. Pour dressing over salad and toss just before serving.
Cut or pull off stems from persimmons; discard stems. If Fuyu-type persimmons are firm enough, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin. If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not puree); you should have 1 1/2 cups fruit. In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally. Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy). Fill 1/2-pint jars or freezer containers to 1/2 inch of rim. Cover, and let stand 12 to 16 hours at room temperature. You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened. Freeze to store longer; cover and chill thawed jam.
Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on paper towels or brown paper sack. Season with a little sea salt while hot. Saute chorizo in medium skillet over medium heat, breaking up the sausage into small pieces. When cooked, add the can of refried beans to the skillet to heat through. Mix chorizo and beans. Spread hot beans on tortillas and top with a handful of shredded cheese, shredded lettuce and diced tomato pieces.
Slice the mackerel at an angle. Sprinkle with salt and pepper and dredge in flour. Heat oil in frying pan. Cook the mackerel briefly on all sides. Add the other ingredients and cook over high heat until well glazed.
brown onion in oil in large frying pan. add small slices of tofu and soy sauce and fry lightly until colored. add bulgur and saute for a minute or so. add green beans and mix well. add boiled water and spice to taste cook covered until the water is absorbed.
Preheat oven to 400 degrees. Grease an 8x4 inch loaf pan (do not use dark-coated pan). In small bowl, mix sugar and cinnamon together. Separate dough into 10 biscuits. Cut each biscuit into quarters. Dip each quarter into melted butter; roll in cinnamon-sugar mix. Arrange biscuits in greased loaf pan. Bake for 19-27 minutes. Cool 2 minutes; loosen edges; remove loaf from pan. Serve warm.
Whisk together the vinegar and mustard and then drizzle in the honey and then the oil. Mix until well blended. Add salt to taste. Will last 2 weeks if stored covered and refrigerated.
Place all ingredients into a high powered blender. Blend till smooth and creamy. Adjust seasoning to taste and add more water for preferred consistency.
Melt butter in large saucepan. Add flour and mix. Add milk and stir until thick cream sauce is made. Add Worcestershire sauce, ketchup, bay leaf, red pepper and lemon juice. Add salt and pepper. Add shrimp and allow to get very hot (I assume this means to cook until the shrimp are pink and the sauce is hot). Serve over white rice.
Prepare Jello according to package directions by adding the hot and cold water. Stir in instant pudding powder mix (do not prepare as normal). Fold in entire container of Cool Whip Free. Refrigerate for a few hours until set.
Cook the garlic and ginger in the oil for 1-2 minutes. Add the red peppers and asparagus, and sautee for 2-3 minutes. Add the soy sauce, hoisin sauce, and sri racha; simmer for 5 minutes. Stir in the orzo, chicken, and toasted almonds until well combined. Serve warm or chilled.
Heat oven to 350 degrees. Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more. Pour into 24 paper lined muffin cups. Bake 18 minutes. ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts. ***Can substitute spice cake mix for the carrot cake mix.
Line a shallow baking pan with aluminum foil. Lightly brush foil with small amount of butter. Arrange fish fillets on foil. Brush fillets with remaining butter. Sprinkle Old Bay Seasoning on fillets. Broil five inches from heat 10 minutes or until fish flakes easily when tested with a fork. Squeeze lemon wedges over fillets.
Lightly grease a 9X13 pan. Arrange bread in 2 layers in pan. In large bowl, wisk together the remaining ingredients. Pour evenly over bread slices, pressing down until some of the liquid is absorbed and bread does not float. Bake 350F for 45 minutes, or until center reaches 160F and bread is golden brown.
Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan. Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned. Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente. Drain in a colander, but do not rinse. Leave to cool. Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains. Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. Spritz with lemon juice and adjust with salt to taste.
Pour boiling water over Cinnamon Apple Herbal Tea bags, cover, brew 5 minutes & remove tea bags. Stir in sugar + cinnamon candies (if using) & allow to cool (Stir to completely dissolve candies, if using). In a pitcher, combine cooled tea mixture w/cold water, wine & lemon juice. Serve in ice-filled glasses w/a splash of Club soda & garnish as desired w/lemon slices.
For the base cut together with pastry blender. Pat into a 9x 13 in pan and bake at 350 for 15 minutes. For the topping mix all ingredients together and pour over base. Bake at 350 for 20-25 minutes.
In large skillet, cook onion in butter until tender crisp. Add remaining ingredients except milk and gravy. Whisk milk and gravy together until smooth. Add to skillet. (If there is no leftover gravy, just increase milk to 1 1/2 cups.) Stir all together and bring to a boil. Reduce heat and simmer, uncovered, for approximately 20 minutes or until potatoes are done. The liquid should be absorbed.