HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the potatoes, drain and leave to cool. Heat the oil in a wok over a medium flame. When hot, add the mustard seeds. When the seeds begin to pop, add the Cayenne pepper (or chili powder), turmeric and salt. Stir around for 1 minute then add the potatoes and stir fry for 5 minutes at which time they should be brown/yellow and coated in seeds. Reduce the heat to low, cover the wok and allow to cook for a further 5 minutes. Serve hot.
Preheat hot oven (200 degrees). Line a medium sized oven proof pie dish with 1 1/2 sheets of pastry and trim the edges. Make sure the pastry covers the base and up the sides of the dish. Cook mince and onion until mince is brown, season with salt and pepper. When meat is cooked, thicken with the Gravy mixture. Tip into prepared pie dish. Brush around edges with milk. Put the 1 1/2 on top of pie to seal. Trim edges and prick with a fork. Brush with beaten milk. Cook in a hot oven 15 minutes, then turn oven back to moderate (180 degrees) and cook a further 20 minutes. This pie is great served with mashed potato, peas and plenty of tomato sauce!
In the bowl of a food processor, puree all of the ingredients until smooth and well combined, but still with some texture. Serve immediately or refrigerate for up to 5 days until ready to use.
Preheat oven to 400°F. Slice the eggplant into rounds (about 1/2 inch thick) and place on silpat lined baking dish. If you don't have silpat, try parchment or just oil the pan. Mix olive oil, lemon juice and honey in equal parts creating enough for about a teaspoon of the mix on each round. Add garlic, salt and pepper. Mix very well. Cover each eggplant round with about a teaspoon of the mixtue. Bake for 25-30 minutes. Serve and enjoy.
Bring a large pot of water to a boil; add salt and return to boil; Add rigatoni and cook until al dente, according to package directions, Drain; set aside. Preheat broiler: In a large saucepan, bring marinare sauce to a boil over medium-high heat. Pour half of the sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine; bring to a simmer over low heat. Pour pasta mixture into a baking dish and top with the reserved sauce. Sprinkle with mozzarella and Parmigiano-Reggiano;Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes; Serve immediately.
1. Cook bacon in a Victorian Epicure Multi-Purpose Pot over medium heat for approximately 10 minutes, or until crisp. Transfer to a small bowl with a slotted spoon and set aside. Pour off all but 1 Tbsp (15 ml) bacon fat. 2. Add remaining ingredients and simmer, partially covered, for approximately 10 minutes over medium heat, or until potatoes are tender. Skim foam as necessary. 3. Sprinkle with bacon and serve. Per serving: Calories 330, Fat 4.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 10 mg, Sodium 380 mg,. Carbohydrate 57 g (Fibre 7 g, Sugars 14 g), Protein 17 g. Serving Suggestion Serve with cornmeal muffins, low-fat cheddar cheese and sliced vegetables with prepared VE Dip. Cost per serving: $1.73.
In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Remove from heat and pour into a greased 13 x 9 baking dish. Top with 6 slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar mixture; set aside. In a large bowl, beat egg, milk, vanilla and remaining cinnamon. Pour over bread. Cover and chill for 8 hours or overnight. Remove from frig 30 minutes before baking. Bake, uncovered, at 350* for 30-35 minutes. *Notethat cooking time does not reflect chill time.
Note: to make lentils, sort 1 1/4 cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes. Preheat oven to 350°. In a big bowl, combine all the ingredients except the cheese; mix well. Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down. Bake until the loaf is firm and the top is lightly browned, about 40 minutes. Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted. Let stand in dish for 5-10 minutes before serving. Cut into squares and serve from the baking dish.
Firstly, prepare a deep-fryer with a good vegetable oil and heat to 375 degrees F, or use a medium size deep frying pan on high heat. Defrost calamari and rinse under cold running water. Cut calamari into 1/4 inch strips. If using fresh calamari, just cut into 1/4 inch strips. Pat dry calamari with paper towels. In a medium size mixing bowl, mix together flour and Panko bread crumbs. Add milk to a bowl and dip calamari in the milk. Toss calamari strips in flour/crumb mixture just to coat. You do not want to have a heavy coating as it could drop off when frying. Flash fry coated calamari in prepared deep-fryer or frying pan for about 15 seconds, deep frying in small amounts. In a frying pan, heat 1/2 cup of vegetable oil to medium-high heat. Add garlic and Sambal Oelek and stir well, cover with a screen to prevent oil from spattering or splashing. Saute flash-fried calamari for about 1 minute or until nicely light brown. Do not over fry as it could get chewy. Serve calamari with your favorite dip.
Cream butter and sugar. Add eggs and beat until light. Add sifted flour, salt, and baking powder. Form small balls between hands and put into small cupcake pans or muffin pans. Make a deep hole in center by pushing up around edges. Mix jam and nuts together; fill tarts. Bake at 375°F for about 12 minutes, until lightly browned. Top with whipped cream when serving.
Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes). Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients. Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinade meat. Bring broth to simmer in 12-inch nonstick skillet over medium-high heat. Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink. Transfer pork to large bowl and cool 10 minutes. Add 11/2 tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro. Serve with lettuce leaves.
Combine all ingredients in crock pot and mix well. Cover and cook on low for 6 hours or until pasta is tender.
Cover bulgur wheat with cold water in a saucepan, partially cover pan with lid, bring water/wheat to boil and then simmer for approximately 10 minutes or until cooked (wheat should have a plump, soft but slightly chewy consistency, take care that the water does not boil over the pan or the wheat will go everywhere!). Drain wheat in sieve, rinse with recently boiled water to remove starch, set aside in a bowl to cool. Wash and slice courgette, carrot and 1/2 the onion fairly thinly, chop pepper and mushrooms a little more chunkily (i like my pepper slightly crunchy, but prepare according to your taste). Mix veggies on a baking tray with 1 tsp oil, 1 tsp herbs, paprika and salt (this can be ommitted if you're watching your salt intake, the flavour of the veggies is still yummy). Grill vegetables under a moderately high grill until browned at the edges/cooked to your taste, remembering to turn after about 5-10 minutes to ensure cooking on both sides, set aside to cool. Chop the other 1/2 onion and the garlic clove, blend can tomatoes in a food processor (alternatively you could buy passata, or concentrated tomato juice); mix with onion, 1 tsp herbs, pinch black pepper, garlic and 1tsp olive oil in a saucepan. Cover with a pan-lid and simmer tomato sauce over a low heat for 10-15 minutes, until the liquid has reduced by about 1/3- it should be a relatively runny paste (alternatively you can microwave the sauce in a bowl, covered with microwave cling-film, for approximately 3 minutes on a high setting, followed by another three on a medium setting), set aside to cool. To the cooled bulgur wheat, add the linseeds and mixed pine nuts/pumpkin and sunflower seeds; mix the cooled sauce with the cooled vegetables, toss into the wheat/seeds. Enjoy, (or store in an airtight container in the fridge and eat within two days).
Wash the eggplants and cook them over a charcoal fire or place them in the oven, until they become soft. Let them cool and then carefully remove all the skin, or else the eggplants will have a bitter taste. Remove all seeds from the eggplants, dice them as finely as you can and toss them with the tahini, lemon juice, crushed garlic, salt and cumin. Mash and combine all ingredients together using a fork. Drizzle some olive oil and sprinkle with black pepper before serving.
Heat a tablespoon of oil in pan and saute chicken til browned. Add rest of ingredients and bring to a boil, stirring to break up rice. Simmer for 15 minutes and enjoy!
Heat Olive oil in a large skillet over medium heat. Add Onion and cook 2-3 minutes until softened. Add Chicken stock. Season well with salt and pepper. Add garlic, and rice. Bring to a boil. Reduce heat to a simmer. Add cream. Cook for about 10-12 minutes until liquid is 75% absorbed. Add mushrooms, peas, almonds, herbs, and chicken. Continue to cook for a few more minutes until liquid is absorbed and all ingredients are heated through. Check for seasoning and add additional salt & pepper if needed. Serve.
Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside. NOTE: If you are running low on time, skip browning the roast. In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside. To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast. Cover and cook on low setting for 8 hours. Serve over pasta or mashed potatoes.
Quarter and core the apple. Grate the apple without peeling. Add the grated apple and brandy to the fruit mincemeat. Cut out 36 circles from the shortcrust pastry to line the tray. Add a teaspoon of the fruit mixture to each tart. Cut out 36 Christmas shapes from the puff pastry. I have star, heart, tree and bell shapes that I use for this recipe. Put a puff pastry shape on top of each tart. Mix together the golden syrup and water and use it to brush each puff pastry. This browns the puff pastry. Bake for 15 minutes in an oven set to 200°C. Serve warm with whipped cream or icecream or cool on a rack and dust with icing sugar.
Puree all ingredients together in a blender until smooth. Pour into 4 to 6 molds and freeze until solid. Unmold by first running a little cold water over outside of molds, then gently pulling the sticks.
NOTE:. Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores. Place ginger, shallot and garlic in blender jar; cover blender jar. Set on Low; pulse 5 times. Scrape sides of jar; pulse 5 times. Add remaining ingredients in order given. Blend for 20 seconds. Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop. Unused portions may be refrigerated for up to a week - stir before using. Tip:. As a marinade, use about 1 tablespoon of marinade per portion. Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen. When thawed, they will be fully marinated and ready to cook.
Preheat oven to 400 degrees. Place whole salmon fillet inside a 13X9 baking dish. Pour wine over salmon and sprinkle with freshly ground black pepper and finely minced onion. Bake for 15-20 minutes basting with wine every 5 minutes or so. Do not overcook the salmon. In a small sauce pan over very low heat combine sour cream, cream, Dijon mustard, honey, fresh dill and the juice of one lemon (about two tablespoons or so). Stir sauce until warmed. Remove salmon from oven. Place servings on plates, top with sauce and sprinkle with capers. Enjoy!
TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again. Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes. Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor). Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans. Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean. Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting. TO MAKE THE FROSTING: Preheat the oven to 350 degrees. Toast coconut on a baking sheet until quite dark, 10-12 minutes. Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes. Coarsely chop pecans; set aside with coconut. Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes. Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans. Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides. TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.). Serve and enjoy!
In a medium saucepan over medium high heat, combine all the ingredients and bring to a boil. Reduce heat to medium to keep liquid at a good simmer and cook for 25-30 minutes, until thickened and broken down, stirring occasionally. Puree the mixture in a blender or food processor and return to the pan and simmer 25-30 minutes more, stirring occasionally. Cool, refrigerate, and use for dressings, sandwich spreads, BBQ sauce, etc. The sauce will keep in the fridge for about 3 weeks. Enjoy!
Whisk eggs in a medium bowl. Add grated potato, parsley, ham, pepper, sage and onion to bowl and mix. Melt butter in pan over medium heat and add mixture, set temperature so it is just bubbling. Evenly spread mushrooms, tomato, capsicum and cheeses over top. Cook without turning until top is starting to firm, around 30 minutes. If required flip over and cook other side around one minute to set egg. Serve cut in half without folding.
Combine brown sugar, milk, and butter; bring to a full boil and cook for exactly 2 minutes. Remove from heat; add baking powder and vanilla. Beat until thick enough to spread.
In a large mixng bowl, combine tomatoes, dry bread cubes and onions. Melt the butter; add the flour stirring until there are no lumps. Remove from the heat and add the sugar, dry mustard, and black pepper. Pour this warm mixture into the tomato mixture and combine well. Pour into a greased 1 1/2 quart baking dish. Cut buttered bread into cubes and sprinkle over tomatoes. Bake in preheated 400 degree oven for 25-30 minutes.
Preheat oven to 350-degrees F. In a mixing bowl cream butter and sugar together until thick and lemon colored. Add eggs, beating until light. In a seperate bowl sift flour with baking powder and salt. Add dry ingredients alternately to the batter with the cream (or milk), beating until batter is smooth. Pour batter into a greased 9 x 12-inch pan. Insert apple slices so that the outer edges are up. In a small cup combine remaining 2 tablespoons sugar with cinnamon. Sprinkle cinnamon sugar over top of apples. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
Prepare hot grill. Rub carrots with oil and place on oiled grill 4-6 inches from coals. Grill, turning occasionally, until outside is browned and inside is tender, about 20 minutes.
Heat nonstick skillet over medium heat, no oil necessary. Add chicken, stir until cooked through. Remove from heat, drain excess liquid. Add fish sauce and lime juice. Toss all together with cilantro, onion, shallots, mint, cayenne, rice powder, and ground chile/garlic paste. Adjust seasoning to taste. Serve immediately over lettuce leaves or thinly sliced cabbage. Garnish with cilantro sprigs.
Add all to large pot. Bring to a boil and simmer 1 hour. Can be topped with:. flour tortilla chips, cut into strips and fried. or shredded cheese. I did not add the cilantro, red chili powder, salt or pepper. (I forgot). I also used fat free soups where I could. This was still delicious.
To make the croutons, preheat the oven to 300 degrees F. Toss the bread cubes with the olive oil and salt. spread the bread cubes in a single layer on a large baking sheet. Toast, tossing occasionally until golden, about 15 minutes. To make the dressing, whisk together the vinegar, pickled peppers, garlic, salt and black pepper in a medium bowl. Whisk in the olive oil, kalamata olives and pimento olives. To make the salad, toss romaine with the mozzarella or bocconcini, mortadella, ham, salami, provolone and croutons. Pour the dressing over the salad and toss to combine well. Serve immediately.
Soak bread in warm water then squeeze it dry.(after I soak the bread I put it in a sieve and use a spatula to remove the water). Add bread to butter using hands mix together well. Add rest of ingredients and mix well with hands. Put in a bundt pan. Bake in a 350 degree oven for 1 hour.
In a small bowl, soak raisins in boiling water for 5 minutes. Drain, reserving 1 cup liquid; set raisins and liquid aside. In a large mixing bowl, cream butter and sugar. Add eggs and mix well. In another bowl, combine flour, cinnamon, baking soda and salt; add to creamed mixture alternately with the reserved raisin liquid. Fold in raisins by hand. Pour into a greased 15" x 10" x 1" pan. Bake at 375F for 15-20 minutes, or until a toothpick comes out clean. Cool for 5 minutes. Meanwhile, combine glaze ingredients in a small bowl. Pour over warm cake, and spread evenly. When cool, cut into bars.
Preheat grill to medium-high heat. Place jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally. Place jalapeno in a small paper bag and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds and membranes. Finely chop jalapeno. Combine jalapeno, butter, lime zest, honey and salt in a small bowl; stir well. If desired, brush corn with jalapeno butter.
Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil. Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl. Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky). Juice limes over avocado mixture, mix thoroughly. Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat. First, make sure to buy steaks sliced 1/4" thick (carne asada cut). Marinade the steak if you want (I don't, with the seasoning). Let the steaks warm up to room temperature. Pre-heat grill on high. Rub steak seasoning on both sides of each steak. Place on grill. Put 1 teaspoon Siracha on each steak, rub to spread evenly. Grill on high for 3 to 4 minutes each side, or until medium rare. Remove the steaks, but leave the grill on. Throw the 6 jalapenos on the grill, set to low, and leave to cook, turning frequently. Cut the meat into 1/4" cubes, set in bowl, cover with aluminum foil. Layer half of each tortilla with cheese, fold, and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time, remove now cooked jalapenos. Quickly open each quesadilla and layer with beans, meat, avocado, cilantro and onion, and top with your favorite salsa and jalapeno chilis. Eat quickly -- enjoy.
Combine 1st 4 ingredients and store in covered glass container for 5 days at room temperature. Stir daily using wooden spoon Take out 1 cup starter for bread and store remaining in refrigerator. Feed starter every 3 days. Makes 1 cup starter every 3 days.
In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic no-no for the sneaky chef). Drain the potatoes and carrots and put them in the food processor with two tablespoons of water. Keep on high until the orange puree is smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smoother puree, but the less water the better. This makes about 2 cups of orange puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to three days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes until very tender. While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree. Makes about 2 cups of puree. Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers. Preheat oven to 375 degrees and spray a 13-by-9 glass baking dish with oil. Cook pasta according to package directions or until slightly firm. Drain and place in the prepared baking dish. Before continuing with the baked ziti begin making the Orange and White Puree. Mix tofu, tomato sauce, White and Orange Purees in a bowl. Toss pasta with the sauce mixture and 1 cup of the mozzarella cheese. Top the pasta with a combination of the parmesan and the remaining 2 cups of mozzarella cheese, sprinkling evenly over the top. Cover ziti with foil. Bake 30 minutes. Uncover. Bake another 10 to 15 minutes or until the top is lightly browned.
Preheat oven to 450 degrees. Spray the inside of the foil bag with cooking spray and place on a large shallow baking pan. Cook the pasta in boiling water for 5 minutes. Drain. Place the pasta in a large bowl and stir in 1 teaspoon of the oil and the next 7 ingredients. Place the orzo mixture in teh foil bag. Combine the shrimp and basil. Arrange shrimp mixture on the orzo. Fold edges of bag to seal. Bake at 450 degrees for 25 minutes. Cut open the bag with a sharp knife (watch out for the steam) and peel the foil back. Drizzle with remaining 1 teaspoon of oil. Serve.