HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak wooden skewers in water for at least 20 minutes. Heat the grill to medium. Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho chili powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade. Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil. Increase the heat of the grill to high. Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.
Heat Oils in a wok over a high heat. Add Onions and Garlic, and saute for a minute. Add Prawns, sliced Chilli and Sugarsnap Peas, and cook for 3-4 minutes. Whilst above is cooking, beat eggs & then mix with remaining ingredients, then add to wok. Continue cooking for a further 2-3 minutes, then serve (ideally on a bed of Rice).
Place sugar, water and corn starch in sauce pan. Let come to a boil and stirring constantly boil until it becomes almost clear. Add jello and let cool. Slice strawberries and bananas and add the syrup. a tsp of vanilla or almond flavoraing can be added.
In large pot melt butter. Saute onion until tender on medium heat. Add cauliflower florets. Saute califlower and onion for about 2 minutes. Sprinkle flour over butter and veggie mixture. Saute for 1 minute. Add stock. Stir until combined. Cover and cook on medium heat for about 15 minutes or until cauliflower is tender. Add milk and cream cheese. Stir for about 10 minutes until combined and thick.
Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot. Boil the beef broth to reduce to half. While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot. Coarsely chop the onion. Heat 1 tbs olive oil and 1 tbs butter in a heavy pan. Saute the onions until they are caramelized, place them in the pot. De-glaze the pan with some of the red wine and place in the pot. In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the corn to give it color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot. In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the mushrooms to give them color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot. Mix the flour with some salt and pepper to taste. Dredge the stew meat in the flour mixture to coat. Heat 1 tbs of olive oil in the heavy pan. In small batches, sear the stew meat on all sides. Place in the pot. De-glaze the pan with red wine and place in the pot. Pour and remaining wine and broth in the pot. Put the sprigs on the top and cover. Heat on low heat or in a crock pot for a few hours.
Preheat the oven to 180oC/fan 160oC/gas 4. Grease and line the bottom of 1 large loaf pans or 2 small loaf pans. Place the superfine sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy. Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling. Mix in the remaining flour. Spoon into the prepared tin/tins and level the surface flat. Bake in the oven for about 45 minutes for a large loaf or 30 minutes for the smaller loaves until they are golden and a skewer comes out clean when inserted into the center of the cake. While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons. Leave to cool, and then stir in the granulated sugar so it just starts to dissolve. As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out and cutting into slices to serve.
Saute the minced onion in the butter in the bottom of the pan in which you are going to cook the soup. The onion should be just tender but not browned. When ready, throw in the washed dandelion leaves and pour in the water, and bring to the boil. Season with salt and black pepper, stir well then lower the heat and simmer until the leaves are disintegrating into the liquid. While this is cooking, beat together the egg yolks with the cream. Remove the soup from the heat when ready so as to bring it off the boil, and leave it for a short time before adding the beaten egg and cream mixture so that it does not curdle. Stirring all the time, replace the pan over the lowest heat setting and simmer until the mixture thickens. When it has thickened to a smooth, creamy consistency, it is ready. Remove petals from Dandelion flowers and usethe petals to garnish.
Preheat oven to 350°F. Chop Roma tomatoes into bite size pieces and put in a bowl. Tear or chiffonade basil and add to tomatoes, stirring to combine. Season with salt and pepper and set aside. Rinse and dry chicken. Slice each breast in half. Place each half between two pieces of plastic wrap or wax paper and pound with a meat mallet or heavy can to 1/4 inch in depth. Dredge each breast in flour and let dry on a rack for about 10 minutes. Re-dredge each piece in flour again and then dip in egg wash and then in bread crumbs. Let the chicken dry on a rack for another ten minutes. Meanwhile, heat a large skillet or saute pan over medium high heat. Put 2 tablespoons of olive oil in pan and when the oil is hot add chicken pieces a few at a time. Cook each side for 2 minutes and then transfer to a 9x13 baking dish. Continue cooking all pieces adding more oil if necessary. Place all chicken in baking dish, trying to have as little overlap as possible. Chop mozzarella into 3/4 inch cubes and sprinkle over chicken. Sprinkle tomato mixture over cheese and bake in oven for about 15 minutes until chicken is cooked through and cheese is melted.
Set oven to 350 degrees. Prepare an ungreased 13 x 9-inch baking pan. In a large bowl, combine flour, brown sugar and butter; beat at low speed until crumbly. Stir in nuts. Lightly press 2-3/4 cups of the crumb mixture in bottom of an ungreased baking dish. To the remaining crumb mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; mix well with a wooden spoon. Stir in apples. Spoon evenly over the crumb base in the pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly; cut into squares. Serve with ice cream or whipped cream -- YUMMY!
Preheat oven to 375°. Butter and lightly flour madeleine pan (see the Guide). In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated. Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.
Put the shrimp in a large pan with enough water to cover; bring to a boil. Remove from heat and let stand for 1 minute. Drain into a collander, peel, and devein; set aside. Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside. In a medium saucepan, melt 6 tablespoons butter over moderate heat. Add in the flour; whisk constantly for about 2 minutes or until very smooth. Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens. Season to taste with salt and pepper, whisk and remove from heat. Butter six to eight 4-oz. ramekins; set aside. In a skillet, melt the remaining 2 tablespoons butter over medium heat. Add in the scallions; stir/saute 1 minute. Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce. Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture). Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture. Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350° oven for about 10 minutes or until golden.
Dissolve the yeast in the 1/2 cup warm water with 1 tsp of sugar. Mix potatoes, sugar, potato water and flour; add yeast dissolved in water. Let rise in a warm place for several hours. Then add 1 cup sugar, 1 cup lukewarm water or milk, 3/4 cup melted butter, 3 eggs, salt and about 5 cups flour for stiff dough. Turn onto a well floured board and knead for about 3 to 5 minutes. Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers. Grease a large bowl. Place the dough in the greased bowl. Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size. Now, according to all my instruction, you're supposed to let the dough rise again for another hour or two, but that means you'd be fussing with these things all day; figure it out; this would be its third rising, with another to come; I think at this point I'd be reckless and divide the dough in thirds and start rolling it out. What matters if you do have a few large holes in your fastnachts? Take your choice, rise or roll. I'd try rolling the dough to about 3/4 inch thickness. Fastnachts have a traditional diamond shape; cut them into diamonds with a knife. Another essential is to cut a slit across the top of each fastnacht with a sharp knife. Let the fastnachts rise, covered, in a warm place, till they're springy to the touch; when they're quite fat and puffy, drop them with the raised side down into fat that is hot enough to brown a bread cube-375 degrees. Fry on both sides. If you don't want that many fried cakes you might try baking some in a hot oven as rolls. Food that Really Schmecks.
Whisk together the marinade ingredients. Put the chicken into a dish, then pour over the marinade, mixing to coat it. Cover and then chill for at least 20 minutes or up to 24 hours if you have time. Heat the oven to 180/160/Gas 4. Lift the chicken out of the marinade into a roasting tin (I recommend you line it with foil). Roast for 40 minutes, then pour over the remaining marinade and cook for a further 30 minutes until golden and sticky.
In a large saucepan, cook beef and onion in oil until meat is no longer pink; drain. Stir in the potatoes, carrots, and peas. Add the broth, water, vinegar, parsley, chives, basil, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until meat and vegetables are tender.
Combine sugar, brown sugar and butter in a 2-quart saucepan. Cook over low heat, stirring occasionally, until butter is melted (6-8 min). Combine cooked mixture with ice-cream in a large mixing bowl, and beat at medium speed, scraping bowl often until smooth (1-2 min). Store refrigerated up to 2 weeks or frozen up to one month. For each serving, fill one-quarter of a mug with mixture, add one ounce rum and three-quarters of a cup of boiling water. Sprinkle with nutmeg.
Rinse chicken and dust with flour. Brown chicken in a little oil. Spray a casserole dish lightly with Pam or cooking oil. Put in rice, salt and pepper to taste, and strew onion about. Add mushrooms, juice and all. Arrange chicken artfully on top, pour the chicken broth over all. Dot with butter. Cover and bake for 1 hour in a preheated 350 degree oven.
Preparation: You'll want to get all of your ingredients prepped! This includes your two 9" vanilla cakes, pineapple curd, buttercream, uncooked spaghetti, fondant in three shades and candy melts for decorating details. I used Swiss meringue buttercream for this recipe for the mini pineapples and the decorated cake. You'll want the buttercream colors in yellow, green, and two colors of your choice. Pro tip: at least for the top of the cake, go for either white or blue so the pool stands out. Fill, crumb coat and frost cake: Get ready to fill and stack the cake. In this case, I'll use alternating pineapple curd and buttercream. Pro tip: alternating between curd and buttercream stabilizes the next cake layer. Decorate by adding stripes: You can achieve these stripes with a frosting comb. First, Apply frosting with your first color. Second, go around the cake 3 times with the frosting comb. Third, Add the second color and scrape off excess frosting! Start adding the pineapple border: Note: Pipe even dots around the border of the cake using your favorite tip. Here I'm using a Wilton 32 tip. Finish the pineapple by adding the green leaves on the pineapple. Pipe pineapple greens using a Wilton 352s tip in green of your choice. Create the pool: Mix corn syrup and your favorite blue and spread across the cake. Create your fantastic Pool Party flamingoes: Start melting your candy melts for the beak, eyes and wings. You can use any non-frosted donuts for the body of the flamingoes. Prep three donuts in 3 different shades of pink fondant. Mold your flamingo heads and tails using fondant. Insert spaghetti. Dip nose into white candy melts. Dip nose into black candy melts and eyes. Pro tip: you'll want to make sure no one eats the spaghetti but they're safer than sticks in your cake because they're food safe! Placing your flamingoes: Start placing your fondant-covered donuts on the cake where you'd like. Insert flamingo heads and tail. Create flamingo wings. Add wings to flamingo pool floatie.
1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact. 2. Mash together yolks, mayonnaise, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Cover and chill 1 hour before serving. I use a ziplock bag and cut the corner off to fill the eggs - much easier!
Mix ground beef and corned beef together well. Brown and drain. Add back to skillet. Mix together all ingredients and add to hamburger mixture. Cook on low until heated through, stirring often. Serve on buns.
Preheat oven to 180°C Heat olive oil in a medium heavy-based frying pan over a low to medium heat and gently cook shallots for 3-4 minutes or until softened. Add the rice and stir until rice grains are coated well with the oil. Add the orange rind, 1 1/4 cups of the orange juice, apricots and cardamom. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat, transfer mixture to a bowl and cool completely. Wipe chicken inside and out with paper towel. Spoon the cooled rice mixture into the chicken cavity and seal opening with skewers or toothpicks. Place chicken in a roasting pan. Combine remaining orange juice and brown sugar in a jug and pour over chicken. Roast for 1 1/2 hours, basting occasionally with pan juices. Check the chicken has cooked through -the juices run clear when the chicken thigh is pierced with a skewer at the thickest part. Serve chicken with the rice stuffing.
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add in the onion, bell pepper, celery, and 1/2 teaspoon salt; cook/stir often, until softened, 5-7 minutes. Stir in the garlic; cook until fragrant, about 30 seconds. Add in the beef and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes. Stir in the tomato sauce, diced tomatoes with their juices, and chicken broth; then add in the pasta. Cover, increase heat to med-high, and cook, stirring often and adjusting heat to maintain a vigorous simmer, until the pasta is tender, 9-12 minutes. Season with salt and pepper to taste and serve.
Take 1/2 tablespoon of butter and place in skillet on medium heat. Place tortilla in skillet and sprinkle with 1/4 cup grated cheese. Scatter with 1/4 cup bean sprouts and top with second tortilla. Cook 2 minutes, or until cheese begins to melt and quesadilla holds together. Remove quesadilla and quickly add remaining butter to skillet. Carefully replace quesadilla back into pan, on uncooked side, and cook 2 minutes more, or until slightly crisp on both sides. Transfer to plate. Repeat with remaining tortillas, grated cheese, and sprouts. Cool quesadillas 1 to 2 minutes, then cut into 8 wedges. Enjoy with hot sauce.
Dice the cheese into approximately 1-inch cubes. Into a medium saucepan, put the cheese, Rotel tomatoes and the jalapeno slices, reserving the juice from the jalapenos. Heat over medium heat approximately 5 minutes until the cheese is melted, stirring constantly. Add the juice from the jalapenos to make the desired heat as well as the desired consistency. I usually add about 1/2-3/4 of it. Serve hot with tortilla chips. Can also be done in the crock pot to keep it warm for parties, etc.
Toast French Bread in the oven or toaster oven until light brown. Process toasted bread in either a blender or food processor until finely crumbled; add parmesan, paprika, Italian seasoning, salt and pepper. In separate bowl combine egg and milk; mix well. Dredge veal in egg mixture and then in breading. Drop into the oil (on medium heat) and fry for 5-6 minutes, or until done to likeness. Let drain on paper towels until all the veal is cooked. Place in baking dish, sprinkle with cheese, and put in oven on a low setting until the cheese is melted or your ready to eat. Combine spaghetti sauce, tomato sauce, bay leaf and Italian seasoning and simmer. Cook spaghetti as directed.
Combine chicken and mojo in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally. Combine onion and parsley in a small bowl. Remove chicken from bag; pat dry. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Drizzle each breast with 1 teaspoon lime juice; top each serving with 2 tablespoons onion mixture. Serve with lime wedges, if desired.
Brush the eggplant slices on 1 side with olive oil. Heat half the oil in a large, heavy skillet over medium-high heat. Add the eggplant slices, oiled side up, and cook for 5-6 minutes until browned on 1 side. Turn the slices over, cook on the other side until browned and then transfer to a plate. Cut the slices into bite size pieces. Heat the remaining oil in a large pan over medium heat. Add the onion, and bell peppers and cook, stirring occasionally, for 3-4 minutes uintil the onion is just softened, but not browned. Add the garlic and continue cooking for 2-3 minutes or until the onion just beginning to color. Add the tomatoes, chili powder, cumin, and oregano. Season to taste with salt and pepper. Bring just to a boil, reduce the heat, cover, and simmer gently for 1 minutes. Add the zucchini, eggplant pieces, and kidney beans. Stir in the water and tomato paste. Bring back to a boil, cover, and continue something for about 45 minutes or until the vegetables are tender. Take and adjust the seasoning if necessary, if you prefer a hotter dish, stir in a little more chili powder. Ladle into warmed bowls and top with scallions and cheese.
Muddle four blackberries in bottom of a tumbler. Add ice, Russian Standard Vodka and lemonade. Garnish with remaining blackberry.
Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well. Add the soy sauce and wine. Stir. Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat. Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.
Preheat oven to 375°F Coat a baking sheet with cooking spray. Place tortilla pieces, pepper, lime juice, cilantro and spices in blender. Pulse until the mixture is uniform small crumbs. Spread on plate. Beat egg in shallow dish. Dip each fillet in egg, then in crumbs, patting crumbs to adhere. Place on baking sheet. Bake until fish flakes, about 15 minutes depending on thickness of fillets.
Let the oil get heated in a large nonstick skillet over med-high heat. Add in the andouille; cook, 5 minutes, turning often (until browned). Add in the onion, scallions, red bell pepper, and garlic; lower heat to medium. Cover and cook about 5 minutes or until vegetables are tender. Stir in cajun seasoning. Add in the beans; cook, stirring often, for about 3 minutes or until heated through. Using a slotted spoon or potato masher, mash the beans in the skillet, adding enough of the reserved bean liquid as needed. Season with hot pepper sauce. Transfer to a small (1 quart) slow cooker on low. Serve warm with toasted baguette or sturdy tortilla chips.
Season the shrimp lightly with the Essence and set aside. In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2-3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2-3 minutes. Set aside to cool. In a large pot or deep-fryer, heat the oil to 360°F. In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt and cayenne. Add the flour 1/4 of a cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix. Using a small ice cream scoop or a tablespoon measuring 1-1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them on all side, about 3 minutes. Drain on paper towels and season with additional Essence. Serve hot.
toss all of the filling ingredients together and pour into a greased 2.5 qt (or 11x7 or 13x9 for thinner) casserole dish. combine topping ingredients until crumbs form, sprinkle evenly over the fruit. bake at 375 for 40 minutes, cool 15 minutes before serving.
Heat wok. Stirfry pork, breaking apart any chunks. Add garlic and salt. Add soy, oyster sauce and water to pork. Cover and boil five minutes. Add shrimp and cook until pink and cooked through. Thicken mixture with cornstarch slurry. Cook until mixture is clear and thick. Add green onions and beaten eggs, stirring constantly.
For first layer, prepare 1 package of Jello according to directions; pour into mold and chill until set. For 2nd layer, whip cream cheese with a few drops of milk. Drain pineapple well, reserving juice. Mix pineapple into cream cheese. Prepare Jello using 1 cup of water and 1 cup pineapple juice; fold into cheese mixture. Pour into mold over first layer. Chill until well set.
Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tbsp butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; saute 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm. You may not need to use all the broth.
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce). Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add the soy sauce mixture; bring to a boil. Reduce heat to medium and cook for 1 minute. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.