HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel eggplant and cut into small pieces. Boil in salted water until tender. Drain well and mash. Stir in all other ingredients. Spray non-stick skillet with cooking spray, or add a small amount of oil. Drop teaspoonfuls of eggplant into skillet and fry on both sides until golden brown.
Sprinkle the yeast into a bowl with half of a cup of water. Stir to dissolve and leave for five minutes. Mix the flour and salt together in another bowl. Make a well in the center of the dry ingredients and pour in the dissolved yeast. Form a paste, Cover the bowl with a towel and let the paste sponge (frothy, loose and expanded) for 20 minutes. Mix in the rest of the water until you get a firm, moist dough. Knead for about 10 minutes. Put the dough in a clean bowl and cover with a dish towel. Let it rise for about 1 1/2 - 2 hours. Punch down then let it rest for 10 minutes. Shape into a long loaf. Place onto a floured baking sheet and let it proof for 45 minutes. Slash the top and cook in a 425 degree oven for 45 minutes or until golden brown.
In a food processor blend the chillies, ginger, and onion with 3 tbsp water - until mix forms a paste. Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan. Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY! NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.
The day before, wash your pumpkin, pierce it 3-4 times to vent steam, and set it into a pan large enough to hold it. (If the pumpkin is very large or if you want the seeds for planting slice the pumpkin in half and bake the halves cut-side-down in a shallow dish. Bake it whole at 350 for 1-2 hours depending on size or until the flesh is very soft and the skin color has deepened. When cool, separate the flesh from the skin and the seeds. If the flesh seems watery, drain it in a colander. Mash the flesh (some breeds of pumpkin have stringy flesh that resists mashing. This will give the pies an unusual texture but does not affect the flavor). Prepare your favorite pie crust recipe and line 4, 8-9" pans or 3, 10" deep-dish pans. Mix the pumpkin, spices, vanilla, 2 cups of half and half, mollases, and 1/2 cup of sugar together thoroughly. Taste to check the sweetness and the balance of flavors. Some pumpkin is sweeter, some not so sweet, some more richly-flavored, some fainter. Add additional sugar until the sweetness is right and add a pinch or two more of each spice if the flavor needs perking up. Beat the eggs into the remaining half and half then combine well with pumpkin mix. Ladle the mix into the pie shells, being sure to get an equal amount of pumpkin flesh and custard in each. Bake at 425 for 15 minutes then at 350 for 40-60 minutes (or more for very large pans or a very full oven) -- until a knife inserted in the center comes out clean. Cool on wire racks then refrigerate. Serve topped with real whipped cream. Note: Because of the molasses and the variability of individual pumpkins the pies are likely to be more brown than the vibrant, even electric orange of a store-bought pie. Historical note -- While the modern pumpkin pie is mainly sweet custard with some pumpkin and lots of spices the pumpkin pie of our ancestors was mainly pumpkin, held together with custard, lightly sweetened (perhaps only with a little molasses), and just enough spices to enhance the pumpkin without dominating it. It was actually served more as a vegetable dish than as a dessert and might even be eaten as the main course at lunch or for a light supper. This pie is a compromise between the two -- rich with pumpkin but not candy-sweet.
Sauce Anglaise: Whisk milk, cream, egg yolks, and sugar in heavy large saucepan. Add vanilla bean paste (if using vanilla beans, split lengthwise and scrape seeds into saucepan). Stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes. Transfer to large bowl. Stir in the 2 T whiskey. Refrigerate until cold. (Can be made 2 days ahead; cover and keep refrigerated.). Puddings: Butter and flour eight 3/4-cup ramekins. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in marmalade and orange zest. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in whiskey, then flour. Divide batter among prepared ramekins. Cover each with buttered foil, buttered side down. Place flat rack in large roasting pan. Place cups atop rack. Set large roasting pan over to stove burners. Add enough hot water to the roasting pan to come halfway up sides of cups. Bring water to gentle boil Cover pan with foil and steam pudding over medium heat until tester inserted into center comes out clean, adding more hot water to roasting pan if necessary, about 50 minutes. Remove puddings from roasting pan. Using small sharp knife, cut around puddings to loosen. Turn out onto plates and serve with sauce anglaise.
Take ribs out of package and pat dry with a paper towel. Season ribs with garlic powder, onion powder, salt, and pepper to taste. Put ribs in oven on 210°F for 8 hours. Mix the BBQ sauce, balsamic vinegar, Worcestershire, garlic powder, onion powder, red pepper, and liquid smoke in a bowl. The last 2 hours of cooking, paint the ribs with the sauce every 30 minutes.
Grease and flour bundt pan. Set aside. Preheat oven to 350 degrees. With electric mixer combine shortening and sugar, add applesauce and raisins. ( Yes, use the beater to beat in the raisins.) Add the dry ingredients mixing well until all ingredients are well incorporated. Pour into prepared pan. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Remove from oven and cool in pan 10 minutes. Remove from pan and cool on wire rack until completely cool, ice as desired.
Preheat oven to 375 degrees F. Lightly butter and flour a 8"x8" baking pan. Cream together the brown sugar and butter. Then add molasses and egg, beating continuously; set aside. In a separate bowl, sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. Gradually add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Gently fold in the blueberries. Pour into prepared baking pan and bake at 375 degrees F for about 30 minutes or until done (when toothpick inserted in center comes out clean). Serve warm with good quality vanilla ice cream or freshly whipped cream. Makes 6 to 8 servings.
In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar. In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute. Note/Ideas: I usually add some garlic and some fresh orange juice instead of all that stock and 1/4 teaspoon of salt - I think this is really nice because it gives you a lot of sauce - I don't like a dry stir fry, especially over rice.
In a small bowl, combine butter and brown sugar. Spread over bottom of lightly greased slow cooker. Arrange pineapple on top. To make cake: In a bowl, combine flour, baking powder and salt. In a large bowl, using an electric mixer, if desired, beat butter and sugar until light and fluffy. Beat in egg. Add milk and flour mixture alternately, making three additions of flour and two of milk, beating well after each addition. blend in cinnamon, allspice, cloves, nutmeg and vanilla. Pour batter over pineapple slices. Place dish towels over top of slow cooker (see tip). Cover and cook on HIGH for 3 hours or until a toothpick inserted in center of cake comes out clean. To serve, slice and invert on plate. Top with vanilla ice cream. TIP: To prevent accumulated moisture from dripping on the cake batter, place two clean dish towels, each folded in half (to create a total of four layers), across the top of the cooker before covering with lid.
Cut chicken in to thin strips (approximately 2 inches long). Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor. Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sauteing for 3 minutes. Add coconut milk to the pan and stir well, continue cooking for 2 minutes. Add chicken to the pan and continue cooking for 5 more minutes. Reduce heat to medium-low, stir in fish sauce, sriracha sauce, and brown sugar, and basil and simmer for 1 last minute. (thanks to VintageChrome for the tip on 2 secret ingredients!). Serve atop the bed of cabbage and enjoy.
Put up a large pot of salted water for cooking the pasta and bring it to a boil. Add the asparagus and blanch it until just tender, about 3 minutes. Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole. Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well. In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature. Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.
Preheat oven to 400 degrees F. Grease or line muffin pan. In a bowl, combine the first 3 (dry) ingredients. In another bowl, combine the next 3 with a whisk. Stir wet ingredients into the dry ingredients. Fold in feta and chives. Fill muffin cups two-thirds of the way full with batter and bake for 18-20 minutes at 400 degrees, or until a toothpick comes out clean. Cool 5 minutes. If there are leftovers, refrigerate.
Preheat oven to 400°F. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Make a well in the dry mixture and add egg, milk, and oil. Combine just to moisten (over mixing will make tougher muffins). Stir in chocolate chips. Pour batter into muffin liners or greased muffin tin and bake 20 minutes or until toothpick comes out clean. Let slightly cool before serving.
Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside. Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute. Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat. Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.
Preheat Oven to 325°F Grease and flour the baking sheet. In a large bowl, combine sugar and eggs. Beat for 2 to 3 minutes, or until thick and pale yellow in color. Beat in vanilla extract, almond extract and grand mainier. Combine flour, baking powder and salt. Stir into the egg mixture until just blend. Mix in Almond and raspberries. Divide dough into 2 pieces. Form into long flat loaves and place them 2 inch apart from each other on baking sheet. Combine egg white and water; brush on loaves. Bake in oven for 25 minutes. Cool on rack for 5 minutes. Cut the loaves diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 8 minutes, turn over once, bake another 8 minutes. Transfer to wire rack to cool. Melt chocolate chips, stir until smooth. Dip each slice into the chocolate and let cool.
Press tofu. See Anne Sainz's notes above for more detailed instructions. Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside. Cut up green pepper, onions and mushrooms. Add peas and set aside. Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside. Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Saute until onions start to soften, adding small amounts of water if needed to prevent sticking. Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.
In a large skillet, heat 1 tsp of oil. Add cut sausage and cook until browned on both sides (about 10 minutes). Remove from pan and drain on paper towels,. Heat the last tsp oil and 2 tsp curry paste in the skillet over medium-high heat. Add broccoli, pepper, carrots, onion and 1/4 cup teriyaki sauce. Stir-fry 3-5 minutes. Add garlic and water chestnuts and stir fry 1-2 minutes. Add sausage and the remaining 1/4 cup teriyaki sauce. Cook until sausage is heated through, about 3 minutes. Serve over rice or pasta or eat by itself. Enjoy.
In a skillet melt the butter, add the vegetables with the poultry seasoning. Cover and simmer, stirring occasionally 10 minutes or until the vegetables are tender. Stir in the gravy, heat to boiling. Add the turkey. Heat through. Arrange turkey and gravy on the toast.
Preheat oven to 500°. Rinse salmon, pat dry and place on a metal baking sheet. Rub each fillet with olive oil. Squeeze the juice from one-half lime onto each fillet. Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet. Turn down oven temperature to 275°. Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish.
In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat well. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping. Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top. Note: To easily remove marshmallow creme from a jar, place the jar in a pan of very hot water. Repeat this once or twice, and then spoon out the creme with a wooden spoon. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Combine cream cheese, honey and mustard in a small bowl. Spread cream cheese mixture onto one side of each flat bread wrap. Add layer of spinach over cream cheese mixture, then layer of ham (2 slices per wrap). Press down firmly. Add layer of sliced swiss cheese (1 slice per wrap), then layer with bacon (2 slices per wrap). Add pepperochini's as an option. Roll each wrap, then cut diagonally with a serated (bread) knife.
Coat each filet with with cooking spray. Place fish in a baking dish. Mix remaining ingredients until well blended and spread over fish. Bake at 425 for 20 minutes. Fish is done when it flakes when tested with a fork.
In an oven or microwave proof bowl thoroughly stir all ingredients together until well mixed. Bake in a 350 oven 40 minutes to an hour, stirring about halfway through cooking time. Or cover with waxpaper and microwave approximately 10 minutes, stirring halfway through cooking time.
Make slit in center of each marshmallow; insert licorice candy into slit. Insert lollipop stick into center of bottom of each eyeball; set aside. Combine milk and drink mix in medium saucepan. Stir in chocolate chips. Cook over medium heat, stirring occasionally, until chips are melted and milk is heated through. Place 2 eyeballs in each mug; fill mug with hot cocoa. Serve immediately. Variation: Omit sticks and float marshmallows in hot cocoa.
Combine ingredients in a blender, and blend until smooth. Let stand 30 minutes. Cook 1/4 cup batter at a time in a hot, buttered 8-inch skillet or on a crepe maker; we've had success both ways. Remove and fold into quarters or thirds and serve with a fruit sauce, powdered sugar, maple syrup, or whipped cream.
Cook meat over medium high heat until browned in large skillet, stirring to crumble. Add onion and garlic, cook until soft but now browned. Drain fat. Add salt, cumin, pepper and rice. Remove from heat and cool. Combine lettuce, tomatoes, cheese, avocado and reice mixtue in a large bowl. add sour cream. Toss lightly. Serve immediately with picante sauce and corn chips if desired.
Preheat the oven to 230°C/450°F/Gas 8. Break the chocolate into a heatproof bowl set over a pan of simmering water. Add the butter and leave to melt. In a separate bowl, whisk the eggs, yolks and sugar until thickened. Whisk in the melted chocolate mixture, then sieve over the flour and quickly fold in . Divide the mixture between six buttered moulds or ramekins. Bake the pudding for 6 minutes until the outside is set but the centre is still soft. Turn each pudding on to a plate, then gently lift off the moulds. Place a spoonful of creme fraiche on top of each pudding and dust with cocoa. Serve immediately.
Wash greens thoroughly in a cold water bath. Spin in a salad spinner or place on a towel to dry. Gently shred into bite size pieces. Peel, wash and grate the carrot. Drain beans and rinse thoroughly. Mince the parsley and green onion. Add lemon juice, salt, pepper, and sugar to the large salad bowl and whisk together. Continue whisking quickly while very slowly drizzling in 3 Tablespoons of oil. Whisk until the dressing is thick and completely emulsified.
Add milk, rice, and cinnamon sticks into a thick bottomed pan that has a capacity of at least 1.5 liters of liquid. It is important that the pan is thick bottomed because otherwise the rice will burn. Place on medium-high heat and bring to boil, stirring every 3-5 minutes. Allow mixture to boil as high as possible, without boiling over, then turn down heat to medium, continuing to stir. Stir every 5 minutes. After 45 minutes, add sugar. Continue boiling and stirring for 15-20 minutes, until desired thickness. Serve warm or cold, topped with cinnamon powder.
1. Coat chicken breasts in flour 2. In large skillet, cook chicken in hot salad oil until lightly browned. Set aside in 12X9 baking dish. 3. Preheat oven to 350 degrees (F). 4. In 2 qt saucepan over low heat, in melted butter, stir 2 tbl flour with salt and pepper until smooth. 5. Gradually stir in brandy, lemon juice, chicken broth (or water) and chicken bouillon, stirring constantly until thickened and smooth. 6. With wire whisk, gradually blend in sour cream. Pour over chicken. 7. Cover baking dish tightly with foil and bake chicken in 350 F oven for. 45 minutes. 8. Remove foil from chicken, add artichoke hearts. Cover and return baking 15 minutes longer or until chicken and artichoke hearts are tender.
Combine well and store in jar. Use to season rice, lentils, meats, etc.
To make pavlova. Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy. Mixture must stand in peaks. Pile mixture onto a buttered large plate,eg dinner plate size. On top of this mixture make a dip-- this is where the custard filling will go later. Put in preheated oven 150 C for 30minutes. Reduce heat to 110 C and bake for further 45minutes. After this time, turn off oven and let pavlova cool in oven. To make the custard filling: Put fruit salad into a small pan on the stove top. Bring to boil,add cornflour dissolved in water to thicken mix. Lastly add the beaten egg yolks and butter. Cook on medium heat for a few minutes till mixture is thick. Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet. When the custard is cold, place in the"dip" on top of the pavlova. Top with whipped cream. Add passionfruit (optional) to decorate if you like.
Chop garlic, green pepper and cilantro until fine (I use a food processor). Chop the balance of the ingredients, except the jalapeno pepper; add to garlic/pepper mixture. Chop the jalapeno pepper; add to mixture to desired heat. Adjust all other ingredients to suit taste. Note: you may substitute regular garlic for the elephant garlic (adjust to suit taste).
Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans. Combine pumpkin, eggs, starter (or water if using), and sugars until smooth. In a separate bowl, combine flour, soda, salt, and spices. Gradually add dry ingredients to wet ingredients until fully incorporated. Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (Approximately 30 minutes for muffins, 60 minutes for loaves).
Preheat oven to 350°F (180°C). Mix oats, wheat germ, sesame seeds, sunflower seeds and almonds in a large bowl. Add oil and honey to the bowl and stir until all ingredients are well combined. Pour contents of bowl unto an ungreased cookie sheet. Distribute contents on cookie sheet so that they cook evenly. Bake for 30-45 minutes (until the oats and almonds appear golden), stirring well every 10 to 15 minutes (this ensures even baking). Once baked, remove cookie sheet from oven and let the oat mixture cool. Once sufficiently cooled stir in the dried fruit. Store the muesli in an airtight container for up to a month.
Mix cream cheese and salsa; spread onto tortillas. Top with remaining ingredients. Roll up tortillas tightly. Cut each crosswise into 5 slices.
Scrub the potatoes, and bake them at 375 for about 1 hour-90 minutes. Lower the oven temp to 350 when they're done. Let the taters cool for about 10-15 minutes, until they are cool enough to handle. Slice the taters in half and scoop the "meat" out. Put the meat aside to use for mish mash, home fries, potato farls, or another potato dish you'd like to make. Fill the hollowed tater halves with broccoli and cheeses. Put the filled taters back in the oven, preferably on some foil or a foiled baking sheet in case there's cheese run-off. Bake for 15-20 minutes or until the cheese is browned. Salt and pepper to taste, and if you like, serve with some sour cream. Variation tip: replace the broccoli with some black or pinto beans to make tex-mex potato skins!
Preheat oven to 325 degrees. Cook the breakfast sausage as directed on the package. Crumble and drain. In a large bowl combine the eggs, milk, dry mustard, pepper, and salt. Mix thoroughly. Lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish. Add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired. Repeat layer of bread, cheese, sausage, and optional ingredients if used. Pour egg mixture over the top of the casserole. Bake for about an hour or until eggs are set. Cover with foil if top browns too quickly.
Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and Parmesan ceese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350°F During the last minute of pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute. Drain the pasta and broccoli. Spritz the bottom and sides of a 9x13 oven-proof casserole dish with nonstick cooking spray. In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey Jack cheese and cover with foil. Bake for 20 minutes; remove foil and continue to bake until cheese is melted (about 10 minutes).