HumbleIntelligence/food-ner-1-Million huggingface dataset:
I am putting the assembly ingredients first so you can make sense of the directions following and what they are for :) The actual directions for assembly are at the end. Assembly. 8 rotis. 1/4 cup oil. 3 eggs, beaten. 1 recipe lamb masala. 1 recipe lime-cilantro onions. 3 tablespoons green chutney. 1/2 cup tamarind and date chutney. Heat a large griddle or heavy skillet over high heat. Place a roti on it and turn after about 30 seconds. Brush lightly with oil and turn again. Oil the second side. Pour about 1 1/2 tablespoons of the beaten eggs onto the roti and spread to cover surface. When the egg starts to firm, flip the roti to cook the egg into a light omelet-like coating on that side, about 30 seconds. Rotis: Combine 2 cups of the flour, the sugar and salt into a large mixing bowl. Make a well in the flour and add the yogurt. Use your fingers to add the milk, 1/4 cup at a time just until you have a soft workable dough. set aside, covered, for 15 to 20 minutes. Divide the dough into 8 pieces and roll each into a ball. dust in flour and flatten into disks 2 1/2 to 3 inches in diameter. Roll out into thin 8-inch rounds. If freezing or refrigerating, layer between pieces of wax paper or parchment and seal tightly in plastic, then in aluminum foil. Lamb Masala. Cut lamb into 1-inch cubes, fat and silver skin trimmed if necessary. Puree the garlic and half of the ginger in a blender or mortar and pestle, using just enough water to bind, approx 2 tablespoons. Set aside in a bowl. Slice the rest of the ginger into thin matchsticks and set aside. Heat the oil in a large heavy saucepan over high heat. Add the onions and saute until they caramelize, 10 to 12 minutes. Stir frequently so the onions do not burn at the edges. Reduce the heat to medium if the onions start to burn. Add the garlic-ginger puree and the lamb and continue to brown until the meat juices have almost dried up, 5 to 6 minutes. Add the coriander, cumin, cayenne pepper and turmeric and mix well. Mix in the sliced tomatoes, chiles, reserved ginger and salt. Reduce the heat to low, cover and cook until the meat is tender enough to cut with a fork, about 1 hour 15 minutes. Lime-cilantro onions. One hour before serving, combine the onion, cilantro, salt and lime juice to taste in a bowl and toss together. Cover with plastic and set aside. Assembly. Remove the roti to a plate, egg side down. Place 3 to 4 tablespoons of warm lamb masala in the center lengthwise. Add 2 to 3 tablespoons of lime-cilantro onions, 1 teaspoon of green chutney and 1 tablespoon of tamarind and date chutney. Fold the bottom end of the roti over about 1 1/2 inches and roll like a burrito. Repeat with the remaining rotis. Serve immediately.
1. In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth. 2. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170*F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry. My Notes: I made this creme patisserie for some profiteroles I made and it was great:-) sweet, smooth and perfect consistency for use with pastry. I think next time I will substitute the vanilla essence for real bean extract tho for a little more flavour but it still tasted great. I will never buy custard again after making this. To me, The reason there are no cooking directions or explanations of ""what to do"" after mixing ingredients is because it is a ""basic recipe"" that is to be used as an INGREDIENT for other recipes like cream puffs, eclairs, etc. I reached this recipe within a recipe for Chocolate Eclairs. Once I mix the Basic Choux Pastry Dough, I will go back to my Chocolate Eclair recipe and go from there -- that is where I will find an explanation for cooking and other directions. The same will go for Cream Puffs -- I have made this vanilla cream many, many times but I add 2 more egg yolks and when it is almost ready to use I add 50 grms of butter. please taste it and enjoy. **Dad! I used this recipe for the filling of a ""Gateaux Basque"" recipe. This is the cake that is famous in the Pays Basque area in France where my husband is from. Cornstarch not needed and I substituted the vanilla flavoring with almond flavoring. O.K. Grpa.July said it wasn't needed and I didn't want to use corn starch. I didn't use a thermometer but just stirred until the cream seemed really thick. I refrigerated for an hour. Perfect! I love this, I did however add a little more sugar, vanilla and kahlua. Wow amazing. next time I will try a little chocolate, just curious about how great it will taste. until next time, happy cooking. Rob -- I made the recipe exactly as written and it is really good but when the cream was chilled it was so firm that I was able to stand a spoon upright in it. I too will leave out the corn starch the next time I make it. I much prefer a softer cream.I too,Play with my Food.
Fire up that grill! Puree the first 5 ingredients. Place about 1/2 of this in a zipper bag with the chicken breasts and marinate for 30 minutes. Combine the next 5 ingredients and season. Keep cool and covered until serving. When Chicken is marinated, remove from the bag, season with salt and pepper and grill for about 6 minutes per side( you should know your grill). Use the remaining-fresh marinade to baste the chicken as it grills or as sauce when it is done. It will get nice and dark (I love the charred sugar smell from the jelly). Serve with the dressed avocado and tomatoes.
Whisk together the first 8 ingredients. Beat the butter for a minute or so, then gradually beat in the molasses, and beat till lightened. Beat in the eggs, one at a time, then add the pumpkin. Combine the milk and vanilla. Alternate adding the flour mixture and the milk mixture to the pumpkin mixture. (If you're using white or wheat flour, don't overbeat). Fold in the nuts and raisins. Bake in a greased 9"x5" pan at 350F for about an hour, until a pick comes out clean. Let cool a few minutes before unmolding.
Preheat oven to 375°F Mix cream cheese and 2 tablespoons of the honey. Stir in almonds. Unroll crescent roll dough; separate into 8 triangles. Spread 1 rounded tablespoons cream cheese mixture onto each triangle; roll up each loosely, starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon. Bale 12 to 14 minute or until golden brown. Serve rolls warm, drizzled with remaining honey.
MASA. In a food proccesor/blender add the first 4 ingredents together. Its a large batter so you may have to break it into 2 or 3 batches. I use the Ninja and it works BEAUTIFULY. Once all ingredients are blended put in a large bowl then mix the 3 packets of Sazon and Salt. Yes it is a lot of salt but it won't taste the same with out it. Use a potato masher to mix well. Taste Masa to see if more salt is needed. When fryed you won't taste the salt. NOTE: Put in fridge over night. Meat mixture CAN NOT be use while hot. The meat will melt the Masa. MEAT. In a large pot add ALL the ingredients and allow to simmer for 45 minute. NOTE: Put in fridge over night. Meat mixture CAN NOT be use while hot. The meat will melt the Masa. (I put this in twice because its VERY important). Once both Masa and Meat are cold you can start to make your Alcapurrias. You will need LOTS of wax paper cut into large squares. Fold the wax paper in half and make a rectange that will fit your entire hand. The wax paper will be good for 3 or 4 Alcapurrias. After that it breaks apart. You can always use your bare hands but it gets messy. With a large spoon, place a huge scoop of Masa in the middle of the wax paper in your hand. Spreed the masa so it covers from wrist to finger with a nice think layer. Then place 2 or 3 tbs of the meat in the middle of the Masa. Fold your hand over and cover the meat with the Masa. Make sure the meat is not exposed. Use as much Masa as you need to cover the meat all the way around. It shoud look like a bullet. Place your finished Alcapurrias on a cookie sheet until ready to fry. Warm oil to 350. Once you have made enough Alcapurrias to fit in your deep pan you can start to fry them. They will need to fry for 10 minute Try one and if the Masa is still raw in the middle leave the Alcapurrias on longer. If turning too brown before its ready lower your heat. This is a long process but its worth it.
In a roasting pan, toss the potatoes with all the ingredients - except the stock. I prefer to set them aside for a little bit to 'marinade' them so the flavors get absorbed but if you're in a hurry, don't worry about it. They'll still be delicious. Add enough stock to the pan so that they are 1/2 covered. Cover the pan with aluminum foil and bake them for about 40 minutes at 350°F Check that they are tender. If they're still hard, bake for another 20 minutes. If you need more liquid, add more stock but just enough to cover the bottom so they don't stick to the pan. when they are almost done, increase the oven temperature to about 400°F Remove the foil and bake them uncovered for another 20-30 minutes so they get a nice red-brown color. Susie's Shortcut: When I make these, I par-boil the potatoes for 10 minutes in plain water with a cube or two of chicken base. After they drain and cool down a bit, I toss them with the ingredients and then bake, uncovered, using just enough stock to cover the bottom of the pan. This way, it only takes about 30 minutes to finish the dish.
Place the vegetables in the stockpot, add 2 litres of water, a bay leaf and some peppercorns, and simmer, covered, over a low heat for 1-2 hours. Strain and freeze in small portions (about 1 cup/8 fluid ounces). If you run out of stock, use water, and add a teaspoonful of soy sauce, miso paste or Vegemite, and a bayleaf.
Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray. In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k. In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside. Add flour mixture to butter mixture in three additions, alternating with sour cream. Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour. Spread batter in prepared pan. Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes. Cool in pan 20 minutes then invert onto a wire rack. Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.
Mix the oats with the soymilk, tahini, and spices together in a microwave-safe bowl. Nuke it for about 1 minute on high. Add the chopped dates and almonds, sprinkle with some extra cinnamon and sugar again. Try it with some honey (for non-vegans), for a fun new twists on oatmeal!
For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet. For vegetables, heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that only 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.). For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl. To serve, heat broiler and place byaldi underneath until lightly browned (about 5 minutes on low). Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.
Melt chocolate squares and butter in microwave and stir. Add sugar, eggs, and vanilla and stir. Mix in flour, baking powder, and salt (do not overmix). Pour into a 9x13-inch baking pan that has been sprayed with nonstick baking spray. Bake for 35 minutes at 350 degrees. Cool on a rack. When cool, spread cherry pie filling on top of brownies. Melt chocolate chips and drizzle over the top.
In a medium saucepan, bring the wine (or chicken broth) and broth to a simmer, then reduce the heat to low and keep warm. In a large, deep skillet, heat 1 tablespoon EVOO, over medium-high heat. Add the pancetta (we used bacon) and cook, stirring occasionally, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towelled plate; set aside. Add the remaining 2 tablespoons EVOO, the mushrooms, onion, garlic and crushed red pepper to the skillet and cook for 2 minutes. Stir in the rice until coated with the oil and slightly toasted, about 2 minutes. Stir in the rosemary and tomato paste, season with salt and pepper and cook for one minute. Reduce the heat to medium and stir a ladle or two of the warm broth mixture into the risotto every few minutes until absorbed. After about 7 minutes, stir in the chicken along with some broth. Continue to add the broth gradually, stirring constantly with a wooden spoon to make a creamy consistency, until the rice is al dente, about 22 minutes. Stir in the cheese and green peas and adjust the seasonings. Serve the risotto in shallow bowls topped with the reserved pancetta(bacon) bits. Pass more cheese around the table. Enjoy with some Chianti and some nice and crusty warm bread!
Cook the rice according to the package directions. In a bowl, combine the hoisin sauce and the rice vinegar. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the meat, garlic, ginger and half the scallions and cook, breaking up the meat with a spoon, until browned (3-5 minutes). Add the rice, peas, snow peas and carrots to the pan and quickly combine. Add the hoisin-vinegar sauce to the mixture and stir-fry until heated through (2-3 minutes). Top with the remaining scallions.
Cook potatoes in a saucepan of boiling salted water over medium-high heat for 10 minutes or until tender. Drain, cool slightly. Transfer potatoes to a chopping board and using your palm gently press potatoes to flatten slightly. Meanwhile heat oil in a non-stick frying pan over medium-high heat and add bacon and cook stirring occasionally for about 5 minutes or until browned and crisp. Add garlic and cook for a further 1 minute. Transfer bacon and garlic to a large bowl. Return fry pan to a medium-high heat. Spray both sides of steak with oil and season with salt and pepper. Cook steaks for 4 to 5 minutes each side for medium or until cooked to your liking and then transfer to a plate and cover with foil to keep warm and rest for 5 minutes. Add potatoes, sour cream, mustard, chives and lemon juice to bacon mixture and toss gently to combine. Serve steaks with potato mixture.
In a mortar and pestle (or food processor fitted with sharp metal blade), grind the ginger, cinnamon, saffron, and nutmeg smoothly until well ground. Add bread crumbs, and grind smooth. Add water and wine, bring it to a boil, simmer until thickened and then add the brown sugar.
Arrange bread slices on a baking sheet using aluminum foil. Broil bread 4 inches from heat until lightly toasted. Sprinkle 1/2 cup cheese and 1 tablespoon onion evenly on the bread. Top with pepperoni (I usually put two on). Sprinkle remaining cheese and onion evenly over pepperoni. Broil 1 minute until cheese melts.
Crepes: In your blender or food processor beat the eggs until creamy. Add sugar; beat. Add milk; beat. Slowly add flour and beat until very smooth. Wipe a non stick 12-inch skillet with a bit of butter or margarine. Pour in enough batter to form a thin layer, tilt the pan to spread it evenly over the bottom. Your layer should not be thicker than an 1/8-inch. Cook over medium heat, when the bottom is golden flip and cook for another minute Place on a place (light side up) and cover with a piece of wax paper. Continue to cook all the crepes. Cover the crepes with plastic wrap. You may now freeze them for later use or have them ready for the last minute filling and serving. Filling: Gently mix all the ingredients. Place a crepe on a serving plate (light side up) and spoon on a generous amount of the filling (about 1/4 cup it's up to you). Flip up the bottom of the crepe and fold in the sides. Sprinkle with pine nuts and if you wish add a sprinkle of confectioners sugar. Allow 2 crepes per serving. Serve.
Melt chocolate and butter in a heavy pan over low heat -- stirring constantly -- Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar -- Stir, constantly over medium heat.about 5 minutes or till smooth. Stir in salt -- Serve warm or spoon sauce into hot sterilzed jars and seal. May store in refrigerator for up to 1 month -- .
Peel and chop up both the onions and the garlic in the food processor until they are even. Meld the minced beef and pork with your hands until they are even and then add the onions and garlic. Make sure they are well spread across the meat. Add the mustard and shape the meat well so that the mustard holds the meat, the chopped onions and the garlic like glue. Split the meat into five or six patties and grill between ten and twenty minutes, depending on how you like your meat done. Season with salt and pepper according to taste. You can use any type of bun you like. I personally prefer the homemade "pita" bun. Traditional condiments include chopped raw onions, kaymak, and ajvar/ljutenica. Enjoy!
Meatballs. Mix all ingredients and form into balls. Bake in 350 oven for 45 minutes. Gravy. On a low fire, fry paste in olive oil for 30-45 minutes. Add sugar, seasonings and paste can of water. Cook 15 minute Add the tomato sauce and then fill each sauce can half way with water and add. Add the Parmesan cheese. Simmer 2 hours. When the meatballs are finished, add to the gravy.
Steam carrot till just tender. Cut chicken into 1 inch pieces. Pour oil into large non-stick skillet. Turn heat to medium high. Add onions, pinch of salt, and some pepper. Reduce heat to medium and cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Raise heat again and brown them a bit, then stir in curry and cook for another minute or so. Reduce heat to medium, add coconut milk and cook, stirrying occasionally, until it thickens, about 2 minutes. Add chicken and stir, then cook until done, 3-6 minutes. Add tomato, peas and carrots and cook until begetables are heated through. Taste and adjust seasonings. Variation: Substitute shrimp or scallops for chicken. Scallops should be seared first in a little oil in a hot pan.
If not pre-cut, cut pickles in 1/2-1/4 inch slices. Blot pickles with paper towels to remove excess moisture (I cut mine and immediately place them on folded-up paper towels, and then I blot them also). Whisk 3/4 cup flour with the beer. Place remaining flour, salt, and pepper in a gallon-size Ziploc bag; shake to combine. Pour canola oil in a deep skillet or Dutch oven, and set it over medium heat; the oil should be approximately 3/4 inch deep. When your oil is hot (test it by sprinkling a little water in the oil, when it pops, you know it's ready), start preparing the pickle chips. Put all the pickle slices in the Ziploc bag with the flour to completely coat the pickles with flour. Take them out, and dip them in beer batter. Immediately place batter-covered pickles in the oil (about 10-15 at a time, making sure not to crowd them), careful that it may pop back, for about 2 minutes on each side or until brown. When they're golden, remove and place on a plate lined with paper towels to drain. Eat plain, serve with Ranch dressing, or serve with any dipping sauce of your choice.
Mix the arrowroot powder and sugar together in a large, microwave-safe glass measuring cup (at least 4 cup size, but 8 cup is better to ensure no spillover). Slowly whisk in the milk and heat in the microwave until it begins to thicken, whisking occasionally to keep the mixture smooth. If you have a vanilla bean and want to increase the vanilla flavour, put 1/2 bean in before you heat and remove at the end. Meantime, beat the yolks in a small bowl, add the hot custard mixture to the eggs and return this mixture to measuring container, whisking in and continuing to heat in microwave another 1-3 minutes or once it reaches a thin custard consistency. Stir in the vanilla and cool before refrigerating.
Cook spinach and drain thoroughly. In a bowl, place spinach, bread crumbs, green onion, eggs, melted butter, Parmesan, garlic, thyme, pepper, and salt. Mix well to blend thoroughly. Arrange tomato slices on a baking sheet and sprinkle lightly with garlic salt. Spoon 1/4 cup spinach mixture on each, shaping into a dome. Bake at 350° for 15 to 20 minutes, until set and heated through. Can be assembled ahead and refrigerated. If cold, bake 25 to 30 minutes. As an alternate, you can also pile the spinach mixture on cooked artichoke bottoms.
Season beef on both sides with steak seasoning. In a large nonstick skillet coated with cooking spray, brown beef on both sides. Place onion and green pepper in a 3 quart slow cooker. Top with beef. Combine the broth, Worcestershire sauce, thyme, garlic, pepper, salt and pepper flakes; pour over beef. Cover and cook on high for 3-4 hours or on low 6-7 hours or until meat reaches desired doneness. Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Add beef back to crock and cover and cook about 30 minutes longer or until slightly thickened.
Cook sausage in skillet over medium-high heat for 8 minutes, turning once. Slice sausage into 1-inch chunks. Return to skillet. Add sauerkraut and cubed potatoes; bring to a boil. Cover and reduce heat. Simmer 25-30 minutes or until potatoes are tender when pierced. Serve with fresh rye bread if desired.
Saute onions in a large saucepan in oil until transparent. Add tomatoes and cook, stirring until tomatoes are softened. Cool and then puree in blender or food processor. Return to pan and add rest of ingredients, except tortilla strips and cheese. Simmer, stirring occasionally, about 30 minutes. Add tortilla strips and heat about ten minutes. Serve with additional tortilla chips and cheese.