HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken into bite-size strips, about 1/4-inch wide. Heat 1 tablespoon oil in a large nonstick frying pan set over medium-high heat. Add about half of chicken ad stir-fry until almost cooked, from 3-4 minutes. Remove to a plate. Repeat with remaining chicken, add more oil if needed. Remove to plate. Add remaining oil to pan, then mushroom, ginger, jalapeno, pepper, garlic, and chili flakes. Stir often until lightly browned, about 5 minutes. Stir in broth, fish sauce and sugar. When boiling, add chicken and and any juices that have collected on plate. Cook uncovered, and stirring often, just until chicken is done as you like it, or feels springy to the touch, about 2 minutes. Sti in onion and basil. Taste and add a little more fish sauce if you like. Spoon over rice in individual bowls.
For the Starter~. Stir the flour and water together-mix well. Tie the grapes in clean doubled cheesecloth. Lightly crush grapes, swish through the flour/water mixture then submerge. Cover tightly with a lid or plastic wrap. Leave@ room temp. Day 3-Lift out the bag of grapes and squeeze their juices back into the starter. Stir up the starter to incorporate juices. Day 4-Stir in 1 cup of flour and 1 cup of water into the container, blending well. Let stand at room temp until it bubbles up, around 3-4 hours. Cover and place in the fridge. Day 5-repeat day 4. Day 6-repeat day 5. Now you are ready to use this starter. It will keep for 4-5 months in your fridge. Rustic Bread~. Measure flour into the bowl of a large food processor and add the 2 cups starter. Measure out the the rest of the ingredients and mix together the milk and water. Turn on the processor and pour in the water/milk mixture in a thin stream. Add the three T. olive oil in a thin stream. Add the yeast and process for 25 seconds. Add the salt and process 5 seconds more. Your batter should be a bit like soft cooked oatmeal. Let rest, in bowl for 5 minutes. Process for 20 seconds. Lightly oil a large glass bowl and scrape in the dough. Cover with plastic wrap and let rest until doubled, around 2&1/2 hours. Punch down and turn out onto a lightly floured board. Let rest for 5 minutes. Knead for 8-10 minutes or until smooth and elastic, adding a small amount of flour if needed. Form into 1 or two round loaves. You can place rounds onto a lightly flour dusted baking sheet-no baking stone needed OR Place a baking stone in the center of your oven and preheat to 500 degrees 30 minutes before baking. Let rounds rise until doubled, around 1&1/2 hours. Place baking sheet into center rack of oven OR GENTLY place raised dough rounds onto the hot stone and spritz oven with water. Close and reduce heat to 400 degrees. Bake for 25 minutes or until done, spritzing oven a few times. Knock on the loaf and if it sounds hollow it's done. (very scientific, I know!) Remove to cool on a wire rack.
Cook vermicelli in a pot of boiling, lightly salted water for about 9-10 minutes. While pasta is cooking, mix the seasonings together. Bring 2 cups water to a boil and mix in the seasonings, stirring until seasonings are dissolved. Drain pasta and add to seasoned water. Note: Turmeric gives the broth its yellow color and has powerful anti-inflammatory and antioxidant properties. It is used in curry seasoning mixtures and has little taste unless used in large quantities. It is recommended that we eat turmeric in small quantities.
Place a metal tin in the freezer to chill. Combine paw paw, water and sugar in a saucepan over low heat. Cook, stirring for 2-3 minutes or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 minutes or until syrup thickens. Set aside to cool for 5 minutes. Place mixture into food processor and process until smooth. Place in metal container and freeze for 2 hours or until almost set. Using a metal spoon, roughly break up the mixture. Return mixture to food processer adding the egg white. Process until smooth. Return to metal container and freeze for 4 - 6 hours (or overnight). ENJOY!
In large bowl, soak raisin bran cereal in milk for 10 minutes. Add egg, oil and vanilla. Mix well. Add flour, sugar, baking powder and salt. Mix just until moistened. Batter will be lumpy. Divide batter between 12 greased or paper-lined muffin tins. Mix cinnamon and sugar for topping. Sprinkle cinnamon/sugar mixture over muffins. Bake at 400 degrees for 20 minutes, or until done.
For Cajun Spices, we use Bayou Sam's Triple Blast, a great sub is Slap Yo Mama Cajun Spices or Tony's Creole Seasoning. TANGERINE SHRIMP: Mix dry ingredients. Coat shrimp or any type of seafood in lite olive oil, sprinkle zest then season to coat. Grill high to very high heat. Spray often with sweet vermouth. 1 to 2 minutes max. Do not overcook. BLUE AGAVE TANGERINE DRESSING: Combine all spices then add vinegar, whisk until well combined, next add Agave and whisk well. Last whisk in olive oil and whisk well till incorporated, fold in 2 tablespoons of fine blue cheese crumbles, reserving the rest for topping. The best method of preparation is to place plates in freezer to chill, peel to tail and devien shrimp. Heat grill, while grill is heating up, prepare dressing and let stand. Cook shrimp according to above. Pull plates, places greens in extra large bowl with lid, drizzle to taste amount of dressing. Cover bowl and toss and roll in the air to evenly coat salad. Plate salad and top with extra blue cheese crumbles if desired. Place shrimp around outside of plate. A big buttery chard would be nice here -- Cakebread or Rombaurer.
Cut the pork into 3/4-inch thick slices to make about 16 slices. Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat. Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat! Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry. Remove to heated serving platter. Use additional butter with remaining pork slices. Turn heat to low and add the Cognac to the juices in skillet. Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol. Pour immediately over pork and serve.
Toast the anise seeds in a small skillet over moderate heat about 3 minutes until the anise is fragrant. Cool slightly and crush with the side of a knife. In a food processor, combine the seeds with the cloves, saffron, paprika, and cayenne pepper. Puree with lemon juice. Transfer mixture to a shallow bowl and stir in 1/2 cup olive oil. Add the chicken thighs, turn to coat with marinade. Refrigerate 1 hour. Meanwhile, bring water to boil in a medium saucepan. Add the salt and fava beans; cook for 1 minute; using slotted spoon, transfer fava beans to a small bowl; cool slightly. Add peas to boiling water; cook until tender, 5 to 6 minutes; drain. Peel fava beans, add to peas. Heat remaining 2 tbsp of oil in a large Dutch oven. Remove the chicken from the marinade, shake off excess marinade. Season chicken with salt and pepper and cook over moderately high heat, turning until brown on both sides. Transfer chicken to platter. Wipe out casserole, add butter, heat until melted. Add the mushrooms, scallions, and thyme. Cook over moderate heat, stirring occasionally, until liquid has evaporated and the mushrooms are brown, about 8 minutes. Sprinkle flour over mushrooms, cook stirring 1 minute, then slowly add beer and bring to a boil, scraping loose bits off bottom of pan. Return chicken thighs to casserole. Cover, simmer over low heat until chicken is tender and cooked through, about 25 minutes. Add cream, fava beans, peas, and increase heat to moderate. Cook, uncovered until sauce has reduced slightly, about 5 minutes. Discard thyme sprigs. Serve chicken stew in shallow bowls, sprinkled with parsley.
Grease a 9-inch square baking dish. In a large bowl, stir together bread cubes, asparagus, 1 cup shredded cheese and the cilantro or parsley, if using. In a small bowl, beat together eggs, milk and salt. Add to bread cube mixture and stir to combine. Transfer to greased baking dish; top with remaining 1/2 cup cheese. Wrap tightly and refrigerate until ready to bake--several hours or overnight. Preheat oven to 350 degrees. Uncover baking dish and place on rimmed baking sheet. Bake until golden brown and a knife inserted into the center comes out clean, 50 to 60 minutes. Cut strata into 6 rectangles and serve with sour cream.
Whisk all ingredients together in a bowl. Cover and refrigerate until needed, Enjoy! Great on salads, rice, potatoes, vegetables, fish, etc.
Heat butter and olive oil, add onions and peppers and cook for 8-10 minutes. Add sausage or andouille and cook for 2-3 minutes. Add paprika and garlic. Add shrimp, cook for 6-7 minutes. Add crawfish, cook for 2-3 minutes, if not dark enough add more paprika. Add rice & season to taste.
Heat the oil in a large saucepan, then fry the onion until softened but not colored. Add the garlic and red pepper, cooked for 2-3 minutes then stir in the Harissa, spices, fennel, potatoes, lemon juice, and broth or water. Bring to a boil then simmer for about 20 minutes until the potatoes are almost cooked. Add the fish, tomatoes, herbs, seasoning, and water as necessary, and cook gently until the fish is tender. Serve sprinkled with the reserved fennel fronds and accompanied by good bread.
Empty 3 cans of crushed tomatoes into the pot. Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot. Dice the large onions, and dump that into the pot. Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon. Do not strain, as the pulp adds to make this a thick and wonderful sauce. Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour. Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours. Remove from heat, uncover, and give it one last stir. Allow it to completely cool. When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag. Squeeze out as much air from each bag as possible and secure the bags shut. Mark the bags and place into the freezer.
Preheat grill. Toast both sides of bread slices on the grill. Rub cut side of garlic cloves on toasted bread to infuse with garlic flavor. Place 1 tomato slice & 1 Tbsp clam meat on each slice of grilled bread. Arrange on large platter. Sprinkle with Kosher salt and freshly ground pepper, to taste. Drizzle with extra virgin olive oil. Slice arugula or basil leaves in thin strips and distribute over bruschetta. Serve immediately.
heat oil when hot add in the fideo and move around until hint golden brown take off heat. In blender blend water,tomatoe, onion, and garlic until well blended. Put fideo back on stove top add in blended tomato sauce. Add in the Chicken bouillon stir. Add salt to taste. Cut up 2 winnies and add inches Heat until fideo is soft and al diente. Serve and enjoy.
This is a wonderful cake that keeps in the refrigerator for days looking just like the day you first made it! To make it, firstly mix the gelatine with the cold water. Heat the milk and add sugar. Allow to cool. Once cooled, add the gelatine. Finally add the whipped cream folding in carefully. Either make a thin sponge base or use a bought one. Place the sponge in the bottom of a spring from pan. Spoon a layer of the milk mixture over the sponge. Crush up the biscuits. Sprinkle about one-third over the mixture. Spoon another layer of the mixture over the crushed wafers and repeat with a layer of crushed wafers. Finally spoon the remaining mixture on top. Finish with a layer of crushed wafers. Chill in the refrigerator until needed.
Bring about 2 inches of water to boil in the bottom of a steamer. Add the beans to the top part, cover and let steam until tender but still firm (about 4-5 minutes). You really want to retain their crispness. Drain and rinse under cold water to stop the cooking process. You could also dunk them into a ice water bath. Drain well and pat dry. While the beans cook, whisk together the vinegar, olive oil, mustard and garlic and season to taste with S&P. (If using feta you likely won't want any salt). Place the cooled beans into a bowl with the onions, cilantro, radish slices, oregano and toss together with the dressing. Adjust seasoning. Transfer to a serving platter. Surround the beans with the tomato wedges for garnish. Chill until ready to serve.
Thinly slice the vegetables on a mandolin and set aside. Combine the brine ingredients in a medium sized, non reactive pot. Bring to a boil. Taste (do not inhale over the pot, the vinegar will make you cough) and adjust spices to please your palate. Add the sliced vegetables. Stir to combine and remove from the heat. Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Use equal weight of fruit and sugar, before it's been peeled. Wash, peel and stone peaches. Cut into thin slices. Put into a casserole or Dutch oven with the sugar and a little salt, add lemon juice if desired, or do it while it cooks, or not at all. Sit all night with a cover. Bring to a gentle simmer and cook for an hour or more until the fruit is clear and the juice is syrupy. Pack into sterilized jars and process 7 minutes.
In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the raisins. Yield: 1 loaf (1-1/2 pounds).
Place cream cheese on serving dish. Cover with cocktail sauce. Top with shrimp. Serve with your favorite crackers or chips.
Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients). Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended. Bring 2 quarts of water to a boil, add some salt. Roll the meat mixture into golfball (or a bit smaller) sized balls. Drop the balls into the boiling water and cook covered for 15 minutes. Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze. Place the meatballs in a single layer in a 9X13 baking dish. Spoon the glaze over the meatballs and bake uncovered for 30 minutes. Turn the meatballs a couple of times.
Preheat oven to 400°F. In a small bowl, combine jam, strawberries, and chopped rosemary. On a work surface, roll out puff pastry slightly into a 12-inch square. Put cheese (do not cut off rind) in center of puff pastry. Spread jam mixture over top of Brie. Fold puff pastry over Brie; wet edges and press to seal. Brush pastry with beaten egg. Transfer to a baking sheet and bake for 20 minutes. Cool for 10 minutes. Carefully transfer to a cheese board or platter and drizzle with Grand Marnier. Garnish with rosemary sprigs and grape clusters around the edges. Serve warm, with crusty baguette slices or crackers and a nice bottle of wine or champagne!
Pour chicken broth into stock pot and bring to a boil. *Add chicken breasts, reduce to a simmer and cook for about 20 minutes or until chicken is cooked through. Take chicken out and shred or cut into bite-sized pieces. Return chicken to the broth. Add remaining ingredients and simmer for 1 to 2 hours. Garnish soup with avocado, cheese, and chips. *Left-over cooked chicken can be easily substituted.
In a medium bowl, combine cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth. Stir in 1/2 of whipped topping and almond extract; set aside. Tear angel food cake into 1 inch pieces. Place 1/3 of cake pieces in bottom of a trifle bowl. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling. Repeat layers twice more. Spread remaining whipped topping over top of trifle, sealing to edges. Garnish with additional pie filling and sliced almonds if desired.
Slice the lamb across the grain into strips 1/2 inch thick. In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours. During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible. Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes. Remove the lamb to a plate and set aside. Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute. Add 1 TBS water and stir-fry for 1 minute more. Stir in the spinach and mix well with other ingredients. Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate. Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute. Serve immediately.
Mix together ingredients for the jerk rub and massage it generously into the fillets. Refrigerate fish for about 1 hour. Preheat oven to 400°F. Lightly oil a baking sheet large enough to hold the fish in a single layer. Place fillets on baking sheet and drizzle the tops lightly with olive oil. Bake at 400F for 6 minutes. Turn fillets and drizzle once more with a little olive oil. Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is). Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer. Serve hot.
Combine water, butter and salt in medium saucepan. Heat to boiling. Add flour all at once and beat with a wooden spoon until the batter leaves the sides of the pan. Add eggs one at a time using a beater. Beat well after each egg. Beat until dough i s smooth and shiny. Stir in cheese, ham and mustard. Drop by spoonfuls on a greased cookie sheet and bake at 400°F for 20-25 minutes.
Place flour in bowl and make a well. Add 200ml of water. Add yeast, sugar and good pinch of salt. Mix together, add more water in stages once mixture becomes sticky. 230-250mls should be just right. If wet add a bit of flour. Take mixture out of bowl and knead for a good 5-10 minutes on a well floured bench until dough is smooth and velvety. Dust with flour return to clean bowl cover with cling wrap. Place in warm place for 30 minutes or until it has doubled in size. Divide dough into 7 equal parts (c100g each), roll out into dinner plate size and shape. Pre heat fry pan to high. Place a dough portion in pan and turn every 15-20 seconds until cooked.
Warm each tortilla according to package directions: I just wrap them in a paper towel and microwave for 20 seconds. In a small bowl, combine the first 5 ingredients in the order given, mixing well to create a "tuna salsa" mix. Lay each one of the warmed tortillas on a cutting board. In the center of each tortilla, place an equal portion of the shredded lettuce, tuna mixture and top each with a pinch of shredded cheese. Fold the long end of the tortilla over the ingredients, roll tightly and enjoy.
Remove mushroom stems and chop. In skillet, melt butter, saute mushroom stems, onion, bell pepper, and garlic until onions are clear. Add cracker crumbs, pepperoni, parmesan and seasonings. Add enough chicken broth until mixture is stuffing consistency. Fill caps with stuffing. Place in shallow baking dish with 1/4" water in bottom of pan. Bake uncovered@ 325 for 25 minutes.
1. Prepare parsley-garlic butter: mash together with a wooden spoon or potato masher, the butter, parsley leaves, garlic, lemon zest, salt, & pepper. 2. Preheat the broiler (grill). Remove legs from shrimp. With a sharp paring knife, make an incision 1/4 inch (6 mm) deep all the way along the curved back of each shrimp up the tail. Don't cut all the way through the shrimp; cut just enough to open it or butterfly it. Lift any dark vein with the tip of the knife and pull out, and press down on the opened shrimp to flatten it without seperating the halves. Rinse the shrimp under cold water and pat dry. 3. Arrange the butterflied shrimp in a single layer on a baking sheet or in a roasting pan (you may need to do this in batches). 4. Place 1-2 tsp of the parsley-garlic butter (depending on the size of the shrimp) in the center of each shrimp. Slide the pan under the broiler and broil (grill) until the shrimp turn pink and are just cooked through, 4-5 minutes. 5. Transfer the shrimp to a serving platter or individual plates, pour any drippings from the pan over the shrimp, and serve with plenty of napkins and a plate for the shells.
Preheat the oven to 220C/Gas 7/fan oven 200°C Combine all the spices and salt in a small, electric spice or coffee grinder (or use a pestle and mortar), and pulverise them to a powder - ignore the bigger bits of coriander husk. Tip the ground spices into a very large mixing bowl. Cut the onions into sixths, leaving a little root attached to hold the layers together. Cut the ordinary potatoes into six segments, length ways. If the sweet potatoes are slender (they normally are) cut them into quarters, length ways; if they're bulky round the middle, cut them into sixths. Put all the vegetables into the mixing bowl. add the oil and toss thoroughly, using clean hands. Lightly oil the large tray which comes with your oven (or 1 or 2 baking trays) Spread the vegetables out in a single layer and bake them for 25 minutes. Meanwhile, combine the glaze ingredients in a small jug with 4 tablespoons cold water. Remove the oven tray; brush the vegetables with the glaze and continue to bake for about 20-30 minutes, or until they're slightly charred and tender. A little squeeze of lime or lemon juice adds vivacity, but the vegetables are very nice with or without it.