HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator. Brown garlic and most of sliced onion in oil. Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste. Add red peppers and mustard seeds to pan used to brown garlic and onions. Fry peppers and mustard seeds for 30 seconds. Add onion paste and coconut milk to red peppers and mustard seeds. Bring to a boil, reduce heat and simmer 30-45 minutes. (until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes). Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.
Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot. Add potatoes; simmer 15 minutes. Add corn and sausage; simmer 8 minutes. Add shrimp, cover, and turn off heat. Let shrimp sit 10 to 15 minutes to absorb flavor. Drain liquid, and spread shrimp boil out on a newspaper-covered table. Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.
Melt butter in medium skillet over medium heat. Add green onions, onions, green pepper, celery and garlic; cook until softened. Stir in salt, cumin, pepper, ground red pepper, nutmeg and bay leaves and cook 1 minute. Stir in ketchup and half-and-half and simmer 2 minutes. Cool. Remove bay leaves. Heat oven to 350°F. Combine ground beef, ground pork, eggs, worcestershire, and tabasco in large bowl. Stir vegetable mixture into meat mixture until well blended. Spoon mixture into 9x5 loaf pan. Bake 70 minutes until meat thermometer inserted in center registers 160°F. Cool in pan on wire rack 5 minutes. Drain and unmold onto serving platter.
Dry roast whole peppercorns in soup pot over medium heat until fragrant. Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds. Add well-rinsed chickpeas and potato pieces and stir to coat with spices. Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency. Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency. Serve with cilantro garnish.
For Pancakes:. Mix all ingredients; don't over beat. Mix may have some lumps. Heat skillet and melt butter. Pour about 1/2 cup mix in circle into skillet and fry until bubbly. Turn over and fry until light brown. For Soup:. Place chicken broth and onion powder in a saucepan and bring to a boil. Take individual pancakes and roll them up into a fairly tight roll; cut off thin slices to form a shape that resembles linguine. Add "noodles" and salt, to taste, to soup and simmer for 3 minutes or to desired temperature.
Fill metal shaker with ice and add all ingredients. Shake until outside of the shaker is frosty. Strain into a snifter. For garnish you can add a little whipped cream and drizzle a little chambord over the top. Perfect drink for a dessert. It tastes a lot like a milkshake though so be careful -- they go down quick!
In a large bowl, pour the boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120 - 130 degrees, stirring occasionally. In another bowl, combine 3-1/2 cups of the flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.Turn on to floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 9' x 5" loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 35 to 40 minutes or until golden brown. Remove from pans to wire rack to cool.
Blend cream cheese, mayo, and lemon juice. Mince crab in chopper. Add crab, onions and celery to creme cheese mixture. Mix well and serve with crackers.
Heat oil pot over high heat; add onion and curry powder and cook, stirring frequently until onion is translucent. Approx 5 minutes. Add potatoes, celery, vegetable broth, pepper and cayenne and simmer over high heat until potatoes are tender - 15 - 20 minutes. Add corn and milk and heat through.
Crack eggs into a bowl; beat them just until the yolks and whites are combined. Season with salt and pepper; beat in the cream. Place a medium skillet, preferably nonstick, over medium heat for about 1 minute. Add in butter and swirl it around the pan; after the butter melts, but before it foams, turn the heat to low. Add eggs to skillet and cook over low heat, stirring occasionally with a wooden spoon. At first, nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience; keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more; serve immediately.
Preheat the oven to 375. In a bowl, mix together the drained pineapple, pomegranate seeds, cinnamon, cloves, and 1 tablespoons each of the 3 sugars. Add 1 tablespoons of the reserved pineapple juice and set this mixture aside. In another bowl, cream the flour and butter with 1 tablespoons each of the 3 sugars. Further mash the mixture into a coarse meal with a fork. Add the Frosted Flakes (or corn flakes plus sugar) and mash together. Butter a shallow, 6-inch baking dish. Spoon in the fruit mixture and spread evenly. Top with the flour/corn-flake mixture. Cover with foil and bake for 45 minutes. Remove foil for the last 5-10 minutes to brown the crust. If needed, increase heat to 400 and bake an additional five minutes unti lthe crust is golden brown and bubbly. Let cool for several minutes before serving warm.
Grease 1 9-inch spring form pan. Dust with graham cracker crumbs. Sieve cottage cheese into large mixing bowl. Add softened cream cheese, beat at high speed until well blended and creamy. Still beating add sugar, then eggs. Reduce speed to low add cornstarch, lemon juice and vanilla. Beat until well blended. Add melted butter and sour cream, beat until smooth. Pour into prepared pan. Bake in 325-degree oven about 1hour and 10 minutes or until firm around edges. Turn off oven. Let stand in oven for 2 hours. Remove to wire racks and let cool. Chill and then remove the sides of the spring pan and serve.
Preheat oven to 325 degrees F. In a large bowl, beat butter with brown sugar and vanilla at medium speed until light and fluffy. Add eggs, one at a time, mixing on low speed until combined. In a small bowl combine flour, baking powder, and salt; gradually add to egg mixtuer while mixing on low speed. Fold in chocolate chips and nuts, if using. Spread batter evenly in an ungreased 13x9 inch (3.5L) pan. Bake for 25 to 30 minutes or until a wooden pick inserted in centre comes out clean. Cool completely in pan on wire rack. Remove from pan and cut into squares.
In a saucepan over medium heat, blend cornstarch, corn syrup, and water until smooth. Add strawberries and turn up heat to medium-high. Stirring lightly, bring to a boil and allow to boil for one minute. Strain, add lemon juice and food coloring if desired, and cool.
preheat oven to 425. place red bell pepper, onions, cilantro,mint,garlic,egg, salt and pepper in food processor, pulse till finely chopped. mix together potatoes, lamb, and vegetable mixture. roll medium size meatballs and place on ungreased baking sheet. bake for 18 minutes.
Place the strawberries into a frying pan, on a medium high heat, with the caster sugar. Heat for 1-2 minutes. Add the balsamic vinegar and cook for a further two minutes. Serve the balsamic strawberries piled on top of the toaste pound cake, and serve with ice cream, to your taste.
Heat the oven to 220°C or 425°F or Gas mark 7. Place the flour and salt in a mixing bowl: make a well in the centre with a wooden spoon. Drop the egg and half the milk and water mixture into it. Gradually work the flour into the egg and milk and water mixture to form a smooth creamy texture. Slowly add the rest of the milk and water mixture and then beat well. Heat the oil in 8-10 patty tins or in a 23x18cm tray (9x7-inch tin) in the oven. When the oil begins to smoke, pour in the batter. Bake in the top of the oven until well risen and brown; about 20 minutes for the small pudding or 45 minutes for the large pudding. Serve immediately with your roast meal or serve it with golden syrup and cream.
Put the peeled and chopped potatoes in to a pot and cover them with boiling water. Bring back to the boil and simmer for around twenty-five minutes until they are soft. Drain them well and return them to the empty pot. Add the butter to the potatoes and mash them thoroughly before adding the sieved flour in two or three stages, stirring well with a wooden spoon. When the mixture has come together to form a dough, cover and allow to cool. Lightly flour a chopping board or clean surface and if making circular tattie scones as I have done, separate the dough in to three pieces before forming each in to a ball and rolling out to a thickness of approximately 1/4". If traditional shaped tattie scones are required, simply roll out the whole piece of dough and cut in to the required shapes. Add a little vegetable oil to a non-stick frying-pan and bring it up to a medium heat before adding the tattie scones. Ensure that the heat is not too high or the scones will brown on the outside while still being raw and unpalatable on the inside. The tattie scones should take around three minutes on each side to cook and nicely brown. When the scones are ready, they can either be eaten straight from the pan, allowed to cool and enjoyed with such as butter or jam, or even re-heated at a later time as part of perhaps a traditional Scottish breakfast. They should easily keep for two or three days in an airtight container or in the refrigerator.
Preheat the oven to 400 degrees F. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes. Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.
Season chicken with pepper. In large frying pan, heat oil over medium-high heat. Add chicken pieces and saute, tossing until lightly browned, about 5 minutes. Add raspberry preserves and chili sauce. Reduce heat to medium and cook for 10 minutes. Add pineapple chunks and cook for 1-2 minutes, to heat through. Serve with toothpicks and cocktail napkins. Note: If you can't find seedless raspberry preserves, heat regular raspberry jam over low heat, stirring until melted and smooth. Then strain through a sieve to remove the seeds. Proceed with recipe as directed.
1. Cook bacon until very crispy. 2. Drain most of the bacon grease and cook the onion until tender. 3. Spread mayo on each tortilla, followed by 2 slices of cheese on each, then apple butter, turkey (amount of your choosing), 2 strips of bacon for each and onions. 4. Roll each tortilla then grill on panini press until cheese is melted and tortilla is golden brown.
Preheat your oven to 160C/140C fan/gas 3. Line a 20cm shallow square cake tin with non-stick baking paper. Pop your flour, butter and sugar into a food processor and blend. When the mix comes together, remove and press into your tin. Bake in your oven for 30 minutes. Remove and allow to cool, and resist having a bite! Put the butter and sugar into a nonstick pan and heat, stirring until melted. Add in the condensed milk and stir continuously until the filling has thickened slightly. Immediately pour over the baked shortbread base. Pop that in the fridge and while it sets, carefully melt the chocolate in the microwave, let it cool a little, then pour over the set caramel. Now the fun bit. Top with loads of Maltesers. Leave to set on the side, cut into squares and enjoy.
Melt the butter in a large pan or flameproof casserole and fry the onion for 3-4 minutes, till golden, stirring occasionally. add the meat and cook over high heat for another 3-4 minutes, till browned. add turmeric, cinnamon and curry powder and cook for about 2 minutes, stirring frequently. stir in the water, season well and bring to a boil then cover and simmer over low heat for about 35 minutes. stir saffron into 1 T boiling water. add the saffron liquid to the meat with the split peas, dried limes* and tomatoes. Stir well, then simmer covered for a further 35-50 minutes, till meat is completely tender and split peas are soft. Heat the oil in a frying pan and saute the potatoes for 10-15 minutes, till cooked and golden. lift out the dried lime and discard. spoon the meat on to a warmed serving dish and scatter the sauteed potatoes on top. Serve with cooked rice.
Place 1/3 cup cornstarch in shallow dish or pie plate. In second shallow dish, whisk buttermilk,mustard, and garlic until combined. Process cornflakes, 1/2 teaspoons salt, 1/2 teaspoons black pepper,and remaining 1/3 cup of cornstarch in food processor until conrflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish. Adjust oven rack to middle position and heat oven to 200 degrees. With sharp knife, cut 1/16" deep slits on both sides of chops, spaced 1/2" apart, in crosshatch pattern. Season chops liberally with salt and pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand for 10 minutes. Heat 1/3 cup oil in 12" nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2-5 minutes. Carefully flip chops and continue to cook until second side is golden brown, crispy, and center of chop registers 140 degrees on instant read thermometer. Transfer chops to paper-towel lined plate and let drain for 30 seconds.Transfer to clean wire rack set over rimmed baking sheet, then transfer to oven to keep warm. Discard oil from skillet and wipe clean with paper towels. Repeat process with remaining oil and pork chops.
Hull and clean strawberries, then weight them. Mash half of the strawberries and cut the other half into small pieces. Put them in a suited pot. Add super gelling sugar and bay leaves and let stand for two hours. After two hours bring mixture to a boil over medium high heat stirring all the time. Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the bay leaves. Add grated lime peel and juice and mix. Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely. NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.
For the pesto, put the basil and parsley in the food processor and process until minced. Keep the processor running and add the garlic and nuts. Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth. For the potatoes, brush 2 tablespoons oil in a baking dish. Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper. Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well. Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese. Top with the remaining potatoes and season one last time with salt and pepper. Heat the chicken broth until hot. Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish. Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes. Remove foil and cook for 15 minutes more.
Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate. In large bowl, beat cream cheese with sugar at medium speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla; blend until smooth. Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling. Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top. Refrigerate until chilled.
Mix first 6 ingredients. Shape into small balls. Put gingerale and ketchup into large pot and bring to a boil. Add meatballs ,cover and simmer for 2 hours.
Prepare meat filling: Mix together egg, pork, beef, onion, pepper and salt well. Prepare the dough: Mix flour, water and salt into a thick dough. Roll the dough thin. Cut out circles of the dough with the help of a glass or a cup. Put a piece of meat filling into the middle the dough circle. Fold the circle and stick the edges together. Put them into salted boiling water and cook for 7-10 minutes. They are ready when they lift up on the surface of the water. Lift the cooked pelmenies out from the water, drain, and place on a plate. Or fry the pelmeni with some oil in a frying-pan. Put it on the plate, add some sour-cream, pepper, butter, sauce and so on. Or put it on a deep plate, add some chicken broth. For Fried pelmenies: eat with about 100 ml of Russian vodka.
Thaw pastry sheets on the counter for 30 minutes. Unfold one sheet onto a lightly floured board or clean counter, and roll out to 12x12", use a pizza cutter to cut into 9 (4x4") squares. Using a spoon, place a teaspoon of raspberry jelly in the center of each square, and spread into a 2" circle. Brush the edges of each square with water. Place a tablespoon of lemon curd in the center of a square, then quickly fold over one corner to the opposite corner to create a triangle, and press the edges to seal. It's important to do this quickly before the lemon curd has a chance to run out to the edges and gets in the way of sealing the edges, which is why I work with one square at a time for this step. Place the triangles on a jelly roll size baking sheet. Repeat this process with the second puff pastry sheet. Bake at 400 for 15 minutes or until golden brown. When cool, drizzle with a confectioners sugar glaze (1/2 cup conf. sugar mixed with a few teaspoons of milk) or melted chocolate for decoration, if desired. Homemade Lemon Curd:. 1/4 cup lemon juice (either from squeezing lemons or from a bottle). 3/4 cup sugar. 2 large eggs. 6 tablespoons butter, melted and slightly cooled. Whisk lemon juice, sugar and eggs together. Beat for 2 minutes. Whisk in the melted butter. Pour into a heavy 2 quart saucepan over medium heat, whisk constantly until it gradually thickens and comes to a boil (5-7 minutes). Remove from heat, continue to whisk until it cools ( 4-5 more minutes) Pour into a bowl or jar, cover and chill. If you are using this for the Raspberry Lemon Turnovers, it is imperative that you chill it first, or it will be too runny to stay in the center while you are sealing the turnovers.
Combine in buttered casserole dish. Top with buttered bread crumbs. Bake in preheated 375F oven for 30 minutes.
In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste. Gently stir in the avocado, onion, cilantro and lobster. Cover and chill for at least 30 minutes. Serve in martini glasses.
Heat oven to 375°F Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Melt butter over medium heat, saute peppers and onions until soft. Add ground beef to pepper and onion mixture and brown. Add Macaroni to meat mixture along with remaining ingredients except shredded cheese. Mix thoroughly. Pour mixture into a prepared 13x9 casserole and sprinkle with reserved cheese. Bake at 300 degrees for 45 minutes.
Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add the carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours.
Break eggs into a large bowl and beat slightly. Add pumpkin and mix at low speed. Add dry ingredients and continue mixing at a low speed. Add Coffee Rich and mix well. Pour into pie shells. Bake in glass pie plate at 375 for 35-45 minutes.
Cook chicken along with salt, pepper and garlic salt in sauce pan till browned. Steam broccoli, mushrooms and carrots until slightly tender. Mix the chicken, veggies, Caesar salad dressing and soy sauce to taste. Top with chopped peanuts - as many as you desire and serve cold.
In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in the chicken broth and seasonings; bring to a boil. reduce heat, cover and simmer for 12 to 15 minutes or until parsnips are tender. Carefully place the ingredients into blender container and blend until smooth. Return puree to pan. Add a tablespoon of the hot mixture to temper the milk, stir and slowly add milk to soup and heat through.
Place beets in a 3-inch deep glass dish. Cover with plastic wrap. Cook at 100% for 12 minutes. Prick plastic to release steam. Uncover and test beets to see if they are done. If not done, cook until tender. When beets are cool enough to handle, peel and remove stems. Place in food processor. Add apple juice and vinegar and puree until smooth. Remove all but 1/4 cup of the mixture and put in large bowl. Add ricotta to mixture (still in food processor) and blend until smooth. Whisk into puree and add lemon juice, buttermilk, sugar, salt and enough water to thin soup to desired consistency. Chill well approx 4 hours. Divide onion and cucumber among and put into 4 serving bowls. Ladle soup over and sprinkle dill on top.
Saute' the onions, celery, and bell peppers in the margarine until the onions are clear. Stir in flour. COVER. Cook on low heat for 15 minutes, stirring often. Add parsley and crawfish or shrimp and cook another 15 minutes. Add Half& Half, cheese, garlic and Jalapeno pappers. Add salt and pepper to taste. Cook 15 minutes. Meanwhile, cook fetuccini noodles according to package directions, but do not add salt to water. Combine cooked noodles with other ingredients and bake in 4 quart dish at 350 degrees for 15 minutes.