HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combinted. Add oil in a thin stream processing until a soft dough forms. Turn dough out onto a lightly floured surface and knead until smooth. Shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm. Preheat oven to 160C (140C fan forced). Grease and line a baking tray with baking paper. Cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room). Press remaining parmesan into top of biscuits. Bake for 10-15 minutes or until lightly coloured. Remove from oven and cool completely on trays (biscuits will firm).
Sift the flours together. Rice flour is available in most asian grocery stores. Using all chick-pea flour will make the pakodas a little less crisp. Rub a little salt into the chopped onions. This is to bring out the natural juices from the onions so that we can add less water later. Meanwhile, heat oil to about 350 degrees. To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste. Remove 3 tbsp of the hot oil and add to the mixture. Mix well. The mixture will be slightly dry at this stage. Divide the mixture into several portions. To one portion, sprinkle a little water. Mix well. The mixture should just hold together when pressed. Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really). Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried. You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed. Take the mixture and make into small balls or any shape really and drop into the hot oil. Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves. The key is to make small bits and pieces rather than a few large fritters. Fry until golden brown. The crumbled bits may be done earlier than bigger bites. Drain on paper towels. Repeat for the remaining portions of the raw mixture. Store in an air-tight container. Variations: Finely chopped mint and cilantro can be added to the mixture. Or the quantity of onion can be reduced and whole cashew nuts can be added.
Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13 x 9 inch pan. Bake at 350 for 20 to 25 minutes, or til lightly browned. whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture. Pour batter over crust. Bake at 350 for 25 minutes or til set. Let cool completely on a wire rack. Cut into bars and sprinkle evenly with additional powdered sugar. (I use a sifter). Cut into squares. Store in fridge.
Pre-heat oven to 220c/400f or Gas mark 7. Mix together in a small dish the olive oil, balsamic vinegar, sugar, a squirt of tomato puree, a good grinding of black pepper the oregano and a small pinch of salt. (Sounds horrid - I haven't gone mad, trust me, it'll be nice)! Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks. Cut the onions into quarters. Cut the aubergine into rough 3 - 4cm chunks. Now, put all the prepared vegetables into a 'largish' mixing bowl pour on the olive oil mixture and stir until all vegetables are covered. Spread out onto a pre-heated baking tray and cook on the middle shelf of a pre-heated oven for about 25 - 35 minutes turning half way.
Very finely dice the garlic and both the white and the green parts of the leek, then saute over medium heat in the bottom of a soup pot with a pinch of salt until the leeks begin to soften, about 10 minutes. Sprinkle with Old Bay Seafood Seasoning. Stir in the water, the light whipping cream, the sour cream, the white wine, the saffron, the thyme, and the basil. Bring to a low boil, then add the mixed shellfish. Reduce heat to a steady simmer and cook, uncovered, for 10 minutes. Add the salmon and cook for an additional 10 minutes. Serve warm, with homemade rye rolls and a salad.
Peel by cutting off ends of plantains and then cutting in half crosswise. Cut away peel with sharp knife. Trim off any remaining peel. Then cut half lenghtwise. Put in pot with salt and enough water to cover. Simmer 25 minutes or until you can easily pierce with fork and have texture of boiled potatoes. DRAIN CAREFULLY. Platains are now fragile. Place on serving dishs and pass the salt, pepper and sauce at the table. Sauce: Mint: Use the leaves from one small bunch. Garlic: Mince and crush to paste. Finely chop mint and oregano [or marjoram] and combine with rest of ingredients.
Add all ingredients in a 2 quart pitcher. Stir thoroughly. Refrigerate.
Boil the tomatoes & jalapenos in a medium pot.Dice up one of the avocados into 1/4 inch pieces and place to side. you can spray with lime juice to keep from turning brown. Once the tomatoes & jalapenos are done. You can tell the tomatoes are done when the skins have lifted almost completely off & the jalapenos have changed/darkened a bit in color. Peel off the tomato skins the rest of the way and cut out the core ( BE CAREFUL THEY'RE HOT!). Place them into a blender and blend until they're like liquid. then cut off the tops of the jalapenos, again be careful they're hot. Place them into a blender one at a time. I'd leave it at two. Place in blender w/ the tomatoes & blend till liquid consistency. Scoop out the insides of the other avocado & blend with the jalapenos & tomatoes, again to liquid like consistency.Cut the Spanish onion in half. take one of the halves & cut in half again. Take that quarter of the onion and place in blender with the mix and blend again till there's no chunks of onion. Sprinkle in some adobo, garlic powder & lime juice. Then, taste! if it's not hot enough, blend in the 3rd jalapeno. Once the taste is to your liking, pour mixture into bowl and add the diced up pieces of avocado and mix up into the Chile. Serve! Spoon onto whatever you like. Goes best on rice and red meat or poultry. Note: if you have a fruit/ vegetable stand it's cheapest to buy ingredients there.
Gently bring to a simmer the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid. Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes. Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally. Remove cardamom pods and pour into individual serving dishes and garnish with nuts and raisins.
Cook the rice as you normally would but add the cilantro leaves along with the liquid. Fluff with a fork and set aside. When the rice is half done, in a large skillet heat the oil on medium-high heat. Saute the green beans, garlic, chiles and the curry powder. Cook for 3-4 minutes. Mix the shrimp with a little salt and pepper. Add to the skillet and stir-fry well for 5 minutes. The shrimp should be bright pink and the flesh should be opaque. Combine the lime juice and the brown sugar until sugar dissolves. Plate the shrimp over the rice and serve with some of the lime juice mixture poured over the shrimp/rice.
Preheat oven to 350 degrees. Spray a 9" cake pan with cooking spray and place the pear slices in the pan. Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth. Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.
Drain pineapple, reserving juice; set pineapple aside. In a mixing bowl, whip the heavy cream. In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened. Fold in whipped cream. Stir in pineapple and 3 Tablespoons of the toasted coconut. Transfer to serving bowl. Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice. Chill for at least 2 hours.
Heat the oil in an ovenproof dutch oven (I use cast iron). Brown the roast in the oil on all sides. Sprinkle the dry dressing mix over the meat and pour the beer over all. It will foam up! Place in a preheated oven set at 300 degrees and bake for 3 to 4 hours or until tender. I have baked it at 350 degrees for 2 to 3 hours before and had it turn out fine. If desired, you can add carrots and/or potatoes during the last hour of cooking.
Preheat oven to 375. In a large skillet, saute the onions and peppers in the oil on medium-low for 2 minutes or until the onions soften, and add the garlic and fry another minute. Add the mushrooms and spices, and continue to fry until mushrooms soften 2-3 minutes. While this is cooking, pulse the olives and beans in a processor to the consistency of finely ground meat, and add to the mixture. Add the lentils and raisins. Add a little flour, as needed to absorb the moisture released by the mushrooms, and finish off with the vinegar, cheese and cilantro. Turn off heat. Roll out the biscuits into thin rounds, top with a rounded tablespoon of the mixture, moisten the edges with egg, fold over and press the edges together with a fork, and brush the tops again with egg. Bake for 15-20 minutes until golden brown.
Cook noodles according to package directions. Add frozen vegetables for last 2-3 minutes; drain; return to pot. Melt butter in small saucepan; add dressing mix and milk; stir to combine. Add ranch mixture to pasta and vegetables; add chicken; toss to coat. Garnish with parmesan cheese.
Put the raw mahi-mahi into a tall, narrow glass or stainless-steel container. Stir the lime juice, salt and oregano together in a bowl and pour over fish. Refrigerate for 1 hour. Meanwhile, combine ingredients for sauce with 1 cup water in a blender until smooth, adding more sugar to taste if necessary. Drain the fish and place in a medium mixing bowl. Discard the marinade. Pour the basil sauce over the ceviche. Stir in olives, onion, olive oil and lime juice. Taste and add salt and more lime juice if necessary. Let stand at room temperature for about 30 minutes, but not longer than 1 hour. Divide ceviche among cocktail glasses or serving bowls. Top with avocado slices and serve with tortilla chips.
Place cauliflower in a pot with one inch of salted water, and allow to steam, approximately 5 minute Cauliflower is ready when it gently slides off a fork when stabbed. Allow cauliflower to cool. While cauliflower is cooling, add chopped onion to a bowl of salted water. Allow to soak 5 minutes, then drain. Give cauliflower a rough chop to create small pieces, about the size of a dime. It's okay if there are different sized pieces. Place in a large mixing bowl. Squeeze juice of 6 limes over mixture and mix well. Add chopped cilantro, drained onions, chopped jalapeno, salt, pepper, and cumin to bowl. Blend well. Allow mixture to cool in the refrigerator and allow the flavors to mingle if desired. Otherwise, ready to eat immediately! Ceviche can be served alongside corn tortilla chips or on a tostada. Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick. Optional serving suggestion: Add guacamole to the tostada (as pictured) or add chipotle mayo to the tostada before adding the ceviche for a kick.
Preheat over to 350'. Combine sugar and flour in large mixing bowl, set aside. Melt butter or margarine and mix into sugar/flour. Add eggs one at a time fully incorporating each one into the mixture. Mix in the buttermilk and vanilla, set aside. Dust the berries with 1/4 cup flour. Sprinkle 1 cup of dusted berries in each pie crust. Pour even amounts of the filling over the berries in the pie crusts, The berries will come to the top of the filling. Gently push them down into the filling with a wooden spoon. Place each pie on a cookie sheet and put in the oven for 25 minutes. Rotate the pies and bake for another 25 minutes or until the filling is golden brown and set in the center. Remove from oven and cool on rack. The pies may be kept in the refrigerator until serving time. Remove from the refrigerator for an hour before serving. You may substitute different fruit or leave fruit out for a traditional buttermilk pie.
1. Preheat the oven to 350°F. 2. Bake the almonds and walnuts or pecans on separate baking sheets until they are fragrant and toasted: about 8 minutes for pecans or walnuts, 10 minutes for almonds. Remove from the oven and set aside to cool. Raise the oven temperature to 375°F. 3. Grind the oats in a blender or food processor until they become a coarse meal. Empty into a large mixing bowl. 4. Grind the almonds and walnuts or pecans into a coarse meal and add to the oats, along with the flour and salt. 5. In a small bowl, whip together the oil or butter, maple syrup, vanilla and water. Add to the oat-nut mixture and mix well. Allow the mixture to sit for 10 minutes in the refrigerator. 6. With cold, wet hands, press the crust mixture into a well- oiled tart or pie pan. Bake for 8 to 10 minutes or until barely golden brown. 7. Set aside to cool. Then add pie filling and bake for additional 30 to 35 minutes.
Combine the onion and oil in a large shallow saucepan (with a tight fitting lid). Cook over low heat, stirring frequently, for 10 minutes or until onion is golden. Stir in the rice and cook 1 minute. Add in the garlic; cook, stirring, for 1 minute. Add the water; bring to a boil; add in the salt, stir thoroughly, cover and cook 35-40 minutes or until almost all the liquid is absorbed (do not stir). Uncover the pot and while it is still on the heat, sprinkle the broccoli, green beans, squash, carrot, and red bell pepper evenly over the surface of the rice. Cover and cook for 6-8 minutes or until the vegetables are crisp-tender and the rice is cooked. Sprinkle with the sesame seeds and drizzle with the sesame oil. Spoon into a serving dish and serve immediately.
Cream together the butter and sugar. Add the jam, cinnamon and nutmeg. Blend the dry ingredients together. Add the dry ingredients to the mixture alternately with the sour milk. Bake in greased tubular (or bundt) pan at 350°F for 45 to 60 minutes. Boil the sugar, milk and nutmeg together for a couple of minutes. Stir in enough of the powdered sugar to make a 'drizzle'. Drizzle the icing over the cake and let it run down the sides and middle.
Place watermelon in a large bowl. In a separate bowl, combine lemon and lime juice. Add sugar and whisk until it is dissolved. Add vodka and Grand Marnier. Pour mixture over the watermelon. Sprinkle with freshly chopped mint. Put the salad in the refrigerator for 1 hour or less before serving.
Special equipment: a 10-inch bundt pan, greased and floured In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan. Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more. *Cook's Note: Do not open the oven door while baking. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
Heat oven to 275°. For the sauce--In a bowl, mix the garlic, soy sauce, wine, ginger, 5 spice powder, cayenne, apricot preserves, marmalade, hoisin and broth--set aside. Heat 2 tbsp of oil in a skillet or dutch oven with a lid, that is also oven-safe. Saute the pork until browned, then remove to a plate. Add the last tbsp of oil to the pan, and saute the shallots for about 2 minutes. Add the meat back to the pan, then stir in the sauce mixture. Bring to a simmer, cover, and place the pan in the oven. Bake for 1- 1 1/2 hours, until meat is tender and falls apart easily. Serve over white rice, if desired.
In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender. Fry bacon in skillet until crisp; drain on paper towels. Pour out all but 1 tsp bacon grease from pan. Add scallions to grease, saute until soft, but not brown. Add bacon. Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and scallions. Reheat, if necessary, before serving.
Preheat oven to 350°; grease three 8 inch layer pans. Mix together cake mix, eggs, water and oil; beat for 2 minutes. Divide batter evenly into 3 separate bowls. Mix ingredients for one of the layers into each bowl of batter; pour into prepared pans. Bake for about 25 minutes or until picks inserted in centers come out clean. Let cakes cool in pans for 5 minutes, then remove to rack and cool completely. Meanwhile, chill large bowl and beaters thoroughly. Combine cold whipping cream, sugar and rum extract in chilled bowl. Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface. Layer cake with chocolate on bottom, then pistaschio, then cherry, frosting with whipped cream between each layer then top and sides of cake. Sprinkle almonds on top.
In a medium bowl, sift together flour, baking powder and salt. In a large bowl, cream together sugar and butter. Beat in molasses, pumpkin puree, egg, spices and vanilla extract until well blended. With the mixer on low speed or by hand, gradually add in the flour mixture, mixing until no flour remains. Divide dough into two pieces. Wrap in plastic wrap and chill for at least 2 hours. Preheat oven to 375°F. Working with 1 piece of dough at a time, roll out to no more than 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll reaming dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough. Dough can be rolled out two to three times. Bake for 7-9 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown). If your cookies are exceptionally large or small, the baking time may need to be adjusted. Cool completely on a wire rack before icing. In a small bowl combine powdered sugar, milk and vanilla. Whisk until very smooth. Icing should be thick and pourable, but not runny (You can always add a bit of extra sugar to thicken it if you add too much). Scrape into piping bag with a fine tip or a ziploc bag with a corner cut off and pipe onto cooled cookies. Allow to set for at least 30 minutes, until firm, before storing cookies in an airtight container.
In bowl, cream butter with sugar until light; then add vanilla and egg, mixing well. In a small bowl, combine flour, baking powder and salt; stir this mixture into the butter mixture. Stir in cherries and nuts. Shape into a 2-inch diameter roll; wrap with plastic wrap or wax paper and chill thoroughly, overnight if you wish. When ready to bake, preheat oven to 400F degrees. Cut chilled cookie dough into 1/4-inch slices and place on a lightly-greased cookie sheet, leaving a little bit of room between each cookie. Bake for 5 to 8 minutes, or until almost firm. Remove to a rack to cool.
Preheat the oven to 180C 355°F. Place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. Place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender. Peel the garlic and mash with the back of a spoon until smooth. Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside. Cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. Drain and return to the saucepan. Add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.
Preheat oven to 350 and lightly spray an 8 x 8 baking pan. Mix pumpkin, Splenda, sugar and vanilla in a medium bowl. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt together. Make a well in the center of the dry ingredients and add the pumpkin mixture. Mix until just combined, adding boiling water if required. Spread in prepared pan and bake 28 minutes, until center is firm. Cool completely before slicing.
Beat egg and add flour and milk. Add remaining inredients,except for garnishes,and beat with a whisk. Grease 9 inch pie plate and pour mixture into pie pate. Bake at 450 degrees for 30 minutes. Let cool and add garnish if desired. Slice into wedges.
Preheat oven to 400°F Grease a 12-cup muffin pan. In a mixing bowl, stir together the flour, baking powder and salt. Add the milk and mayonnaise. Stir with a fork until everything is blended and mixture is smooth. Spoon into well-greased (or paper-lined) muffin pan, filling the cups about 2/3 full. Bake for 20-25 minutes, until the tops are lightly browned. Remove from pan, let cool and serve slightly warm.
1. Combine all ingredients in a large bowl. 2. Mix slowly, as it is really poofy . 3. In a skillet put 2 cups of water and 1 cup of gravy mix, stirring constantly and simmer for 2 - 3 minutes or until thick. 4. Put in a container and serve.
Heat oven to 350 deg. In 10" skillet brown pork chops over med-high heat (1-2 min per side). Season both sides with salt and pepper. Place in 13x9" baking pan and cover with onions. Add chicken broth, thyme and garlic powder to skillet drippings. Stir; pour over pork chops and onions. Cover with foil; bake for 60-70 min. or until tender. Place on serving platter; keep warm. Pour liquid from baking pan into 10" skillet. Cook over medium heat until mixture just comes to a boil (1-2 min). Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix. Slowly stir flour mixture into hot liquid in skillet. Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 min. Add mushrooms; cook 2 minutes. Reduce heat to low. Stir in sour cream. Continue cooking, stirring constantly, until heated through (1-2 min). Serve gravy over pork chops. (Gravy also good on baked potatoes).
Preheat oven to 375°F Mix all ingredients well and drop onto greased cookie sheet by teaspoonfuls. Bake about 10 minutes, or until set but no hard. Be careful not to burn!
Place fresh cranberries in an 8" baking dish. Sprinkle with sugar, orange zest& juice. Stir the berries with the juice and sugar. Bake uncovered in 325F for apprx an hour or until the berries pop. Remove from oven& stir in the sherry. Serve warm, room temp or chilled.
Cream butter in a large bowl until light and fluffy. Add condensed milk, vanilla and coconut extract and mix until well blended. Add 2 cups of confectioner's sugar and beat well. Mix in remaining sugar throughly. Mixture will be very stiff. Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar. Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold. Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.
Before starting to make popovers put the greased popover pans into a 450 degrees F. oven and heat until they are sizzling hot. Beat eggs on medium speed a few minutes until frothy with an electric mixer. Add salt, sugar, flour and half the milk and mix again, medium speed, until smooth. Now add remaining milk and melted shortening, and beat at low speed until blended. Pour batter into hot popover pans, filling each about half full. Bake at 450°F for 15 minutes. Reduce heat to 400°F and continue baking for 15 minutes longer.