HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pork loin in a saucepan; cover with water and bring to a boil over medium heat; simmer until cooked through, about 20 minutes. Allow pork to cool, then julienne into strips. Shell and devein shrimp; slice each one in half lengthwise. Rinse herbs and drain; set aside. In a mixing bowl, prepare batter by mixing rice flour, self-rising flour, water, coconut milk, curry powder, sugar, salt, and green onion until smooth. Divide pork, shrimp, onion, and bean sprouts into 5 separate little piles for easy access during cooking. Heat 1 tbsp oil in non-stick frying pan until hot; cook pork shrimp and onion until it starts to sizzle; add 1/2 cup of batter and swirl to cover pan and get batter underneath. Place one pile of bean sprouts towards the center of the crepe, then cover the pan tightly. Turn the heat down to medium and cook for 2-3 minutes, then uncover and loosen edges of crepe and fold over with a spatula to form an omelette. Transfer the crepe to a serving platter. Repeat process with rest of batter. Do not cover the cooked crepes or stack them (they will lose their crispness- they should remain light and airy). To serve, place one crepe on a plate with some lettuce leaves, herbs also with a small bowl of nuoc cham. The person cuts a portion of crepe, wraps it in a leaf of lettuce with some herbs, and dips it in the sauce.
Preheat oven to 350°F In a medium saucepan, combine butter and unsweetened chocolate; heat and stir over low heat until melted. Remove from heat and cool. Meanwhile, grease a 13x9x2 inch baking pan; set aside. Stir granulated sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a spoon after each addition until combined. Stir in vanilla and 1/2 teaspoon peppermint extract. Add flour, stir until just combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake 35 minutes ou until a toothpick inserted near center comes out clean. Cool on a wire rack. If desired cover tightly and store overnight at room temperature or freeze for up to 3 weeks. Meanwhile, prepare chocolate peppermint sauce. Break brownies into irregular bite sized chunks; set aside. In a chilled very large bowl, combine whipping cream, powdered sugar, peppermint schnapps or peppermint extract, and a few drops of red food coloring. Beat with electric mixer until soft peaks form (tips curl). Dip rims of 16-20 martini glasses and or dessert cups in addition dip rims of glasses in peppermint schnapps then in pink, red or white decorating sugars. In each glass layer whipped cram mixture, brownie chunks, chocolate peppermint sauce and crushed candy. Top each dessert with a dallop of the whipped cram mixture sprinkled with crushed peppermint. If desired garnish with a candy cane. Chocolate peppermint sauce: In a heavy medium saucepan, Combine 6 ounces cut up semisweet chocolate and 3 tablespoons butter; stir over low heat until melted. Stir in 1 1/4 cups half and half or light cream, 3/4 cup granulated sugar, and 3 tablespoons light color corn syrup. Bring to a boil over medium heat. Boil gently; stirring frequently, 8 minutes or until syrup reduces to 2 1/3 cup. Remove from heat. Stir in 1 tablespoon peppermint schnapps or 1/4 teaspoon peppermint extract. Cool to room temperature (mixture thickens as it cools. If desired cover and chill for up to 24 hours. Note: If you prefer to assemble the dessert in one large bowl, place one-third of the brownie pieces in a 2 quart glass trifle bowl or serving bowl. Drizzle with one fourth of the chocolate peppermint sauce. Sprinkle with one-third of the crushed candy. Top with one-third of the whipped cream mixture. Repeat layers ending up with whipped cream mixture sprinked with the candies. Drizzle with remaining chocolate sauce. If desired, garnish with candy canes or peppermint sticks.
Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish. For the filling: In a bowl, add the blueberries, sugar, cornstarch, orange juice or apple cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping. For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts. Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
Place limeade and strawberries in blender. Cover and blend on medium speed until smooth. Mix strawberry mixture with water and tequilla. Pour into plastic container and freeze at least 24 hours. Spoon frozen slush into cup and add 7-Up. Each serving = 2/3 C Slush and 1/3 C 7 Up.
Rinse okra under cold running water and drain. Trim tops by removing stems, but don't cut whole caps off. Cut onion in half from stem to top, then each half again in thirds in the same direction. Put okra, onion and garlic on an oiled flat pan and drizzle with olive oil. Tuck in mint sprigs, sprinkle with 3/4 t salt and pepper, toss all together lightly and let flavors mingle at least 20 minutes before roasting. Roast at 375 for 5 to 10 minutes.
Preheat oven to 325 degree F. In a medium mixing bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling. Stir in almonds and toffee pieces. Form the mixture into a ball and knead gently until smooth. On a lightly floured surface, roll dough to a 1/4-inch thickness. Cut dough using a 1-1/4- to 1-1/2-inch scalloped or round cutter. Reroll dough as needed. Place rounds 1 inch apart on an ungreased cookie sheet. Sprinkle with coarse sugar. Bake in preheated oven for 10 to 12 minutes or until bottoms just start to brown and edges are firm. Transfer cookies to a wire rack and let cool.
Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in the onion, garlic, and bay leaves. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add to the marinade in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally. Preheat the grill, using the two-tiered method. When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 8 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes only, brush several times with the reserved marinade. Transfer the chicken pieces to serving plates and serve immediately.
Combine all ingredients to the hot rice and reheat for a few minutes. Serve at once.
pre-heat oven to 350 degrees. mix all ingredients together and pour into a greased, 2 quart baking dish. bake for 1 hour.
Put the fresh milk into a heavy-based saucepan over a medium heat. Mix the ground rice and ground almonds together and sprinkle evenly over the milk. Bring the milk to the boil, stirring frequently. Add the evaporated milk and sugar, stir and cook over a low heat for 6-8 minutes. Remove from the heat and allow the mixture to cool-stirring occasionally to prevent a skin forming on top. Stir in the rosewater and the ground cardamon. Reserve a few almonds, pistachios, and apricots for garnish, and stir the remaining ones into the pudding. Transfer the firni into a serving dish and top with the reserved fruit and nuts. Serve hot or cold.
Cream the butter until light. Mix egg with milk and salt. Alternate adding flour and milk mixtures to the butter, beating well with each addition. Bring the water to a boil and drop the batter in 1/2 tsp at a time. Wet the spoon each time you do a new one so it'll slip off easily. Cook a few at a time uncovered for 4-5 minutes. Do not have the nockerln more than one layer deep at any time. Lift the cooked nockerln from the pot with a slotted spoon and keep warm while the rest are being cooked.
Put elderberries in a pot with half their volume of water, herbs and spices. Simmer, mash berries and stir occasionally for about 1 hours or until reduced by about half. Strain the berries and squeeze out the juice using cheesecloth or a jelly bag. Unlike making jelly, you want to squeeze the berries and get out as much of the juice as possible rather than letting drain on its own. Once strained and just barely warm mix in honey to taste. You do not want to kill all the goodness (5,000 live enzymes) raw honey provides so don`t heat it. You can store the syrup in the fridge, freezer.
Trim all fat from steak, and cut across the grain into 1/4" wide strips. Combine flour with salt & pepper and dredge meat lightly in mixture. Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes). Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well. Cover and cook on low heat for about an hour. Just before serving add the sour cream, stirring just until blended. Serve over noodles or rice.
Cut off the floppy silks on top of the husks (do not remove the husk). Wet both papers towels and squeeze out the water then wrap each husk well with double layer of damp paper towels. Place the corn/s around the outside of the turntable. Microwave for 1-1/2 minutes on HIGH, turn the corn onto it's otherside and continue to cook for another 1-1/2 minutes (feel the ear to be sure they are very hot). Using a towel carefully remove from microwave and let sit for 5 minutes before removing the husks and silks, the silks will slide off like magic (BE CAREFUL these are very hot!). Serve with butter and salt.
Melt shortening and let cool. Add 1 c sugar, molasses and egg. Beat well. Sift dry ingredients, except the remaining sugar. Add to first mixture. Mix well. Chill at least 1 hour. (Don't skip this step!). Form in 1 inch balls and roll in remaining sugar. Bake at 375 degrees for 8-10 minutes on greased cookie sheets. (As low as 7 minutes in a convection oven). NOTE: To get the texture just right, follow the directions closely. Specifically three things: don't substitute butter or margarine for the shortening, melt the shortening, and hand form the cookies.
In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender. Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender. Season with the salt and pepper.
Grease a 2 quart casserole. Peel and slice potatoes thinly; layer them in casserole; sprinkle each with layer with pepper and dot with butter; repeat until casserole is filled. Arrange the top layer of potato slices in a circular or rectangular pattern, depending on shape of dish. Pour stock in until it reaches just under top layer; dot the top liberally with butter. Bake at 350° for 60 minutes; top of casserole will be crusty. If desired, minced garlic and finely chopped onion can be added to the layers.
Combine marshmallows, butterscotch chips, peanut butter, butter and corn syrup in a large saucepan. Stir constantly on a low heat until melted. Add vanilla and remove from heat. Stir in Golden Grahams cereal until well coated with butterscotch mixture. Press mixture into a buttered 9x13 pan. Refrigerate for 30 minutes. Cut into squares.
Cream butter, sugar and eggs together. Combine dry ingredients.3Blend both mixtures, beating until well mixed. Add mashed bananas, sour cream, vanilla and chopped nuts. Pour into buttered loaf pan. Bake at 350 degrees for 1.25 hour. Cool upright for 15-20 minutes before inverting pan to remove loaf. Glaze: Combine bananas and sugar in small saucepan and bring to a boil. Cook over low heat, stirring for 5 minutes. Remove from heat and add lemon juice and mix. Pour over banana bread when cool.
In a large skillet over medium-high heat, melt the butter; Saute the potato, onion, pepper and garlic; Cook until potatoes are golden brown and tender inside, stirring every 4-5 minutes; Salt & pepper to taste. While potatoes are cooking, thicken the au jus into a gravy or make a mushroom gravy; toast your bread or lightly fry each tortilla and lightly warm the leftover prime rib in a microwave (perhaps with a bit of the au jus to re-moisten the meat); keep everything warm. When potatoes have finished cooking, fry each egg. On top of each tortilla or bread slice layer the prime rib, hash mixture, and fried egg - then top with the gravy; you could also put the egg on top of the bread instead.
Using a food processor or blender, combine all dressing ingredients by pulsing for 5 seconds. Pour over fresh fruit or drained canned fruits of choice. Dressing Yield = 1 cup. Serving size = 4 tablespoons dressing and 1 cup of fruit.
1. Cook broccoli until just tender. 2. Heat butter in saucepan. Blend in flour and salt. Heat until mixture bubbles then remove from heat. 3. Add the chicken broth gradually, stirring constantly. Bring to boil and cook about 2 minutes or until sauce thickens slightly. Remove from Heat. 4. Add the marjoram and swiss cheese and stir until cheese is melted. Blend in the whipped cream. 5. Put the broccoli in the bottom of a 2-qt casserole dish or divide among 6 ramekins. 6. Using half the sauce, spoon over the broccoli. Top that with the chicken. 7. Blend half cup of parmesan in remaining sauce and spoon sauce over chicken. 8. Sprinkle top with remaining parmesan and paprika (optional). 9. Place under broiler, 4 inches from heat for about 3 minutes or until top is lightly browned.
Bake potatoes for 1 hour in 400*F oven. Cut a oval wedge out of the top of each potato while still hot and scoop out pulp. Be careful to leave a small amount around the edges of the skin to help keep skin shape. Set skins aside on large baking sheet. Mash pulp with a hand masher to get rid of lumps. Add garlic powder, salt and pepper to taste; add butter and continue to hand mash together. Add the hot milk 1/4 cup at a time to prevent adding too much and use a mixer to blend together on medium speed. Add more milk and repeat as many times as necessary to get a regular mashed potato consistency. Add parsley. Start mixing together with wooden spoon and slowly add (a little at a time to prevent clumping) 3/4 of the cheese.Now would be the time to mix in the optional ingredients. Restuff the skins with the potato mixture. Bake for 15-20 minutes until tops start to turn brown. Remove and top with remaining cheese. Return to oven until top cheese is melted.
Spray grill with cooking spray. Heat grill for direct heat. In a small saucepan combine preserves, lime juice, chipotle pepper, and adobo sauce. Heat mixture over low heat, until preserves melt. Stir in cilantro and set aside. In a small dish combine garlic, pepper, cumin, and salt. Sprinkle mixture over chicken. Cover and grill chicken over medium heat 15-20 minutes, turning once or twice and brushing with preserve mixture last 3 minutes of grilling. Cook until juices of chicken are clear and when the centers of the thickest pieces are cut they are no longer pink. Heat any remaining preserve mixture to boiling. Boil and stir 1 minutes and serve with chicken as desired.
Preheat oven to 350. In a medium bowl, beat butter till creamy. Add the sugar 1/3 cup at a time, beating after each addition. Add eggs, one at a time, continuing to beat. Mix in the vanilla and bananas. Sift together flour, baking powder and soda, and salt. Add creamy mixture, a little at a time, alternating with milk. Fold in chopped cashews. If you overbeat this, you will end up with tough bread. Butter and flour a large loaf pan. Pour in batter. Bake 1 hr or until tests clean with a toothpick.
Mix all the sauce ingredients together. Mix all the filling ingredients together. Layer the dry noodles, sauce and filling (three layers) in a greased baking dish (9"x13") starting and ending with sauce and leaving space around the edges of the noodles for expansion and for the remaining sauce (the sauce should be very soupy because the excess liquid will be absorbed by the noodles). Top with additional Parmesan cheese and bake about ninety (90) minutes (I bake it for one hour covered and the last half hour uncovered) at 325°F or until bubbly in the center.
Dry your bread ahead of time by cutting it into 1/2 inch slices (if it isn't already sliced) and laying them on a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2 inch cubes and allow them to dry for another night. If you are in a hurry or they don't dry enough from just laying them out, dry the slices in a 225-degree oven until brittle but not brown, 30 - 40 minutes. Then cut them into cubes and proceed. You want to end up with nice 1/2 inch cubes that are not quite as dry as croutons but close to that. Preheat the oven to 400 degrees. Prepare two 9x13 pans with butter or cooking spray. Prepare the wild rice mix as directed on the package. Brown the sausage in a large pan. Remove the cooked sausage with a slotted spoon and set aside. Keep the rendered fat in the pan. Add 8 tablespoons butter to the pan and melt. Add the onion, celery and fennel and saute over medium-high heat and saute until translucent, about 10 minutes. Stir in all of the spices and saute for an additional 2-3 minutes until nice and fragrant. Remove from heat and the sausage back inches. Mix the onion mixture with the dried bread in a very large bowl (I use a large stock pot). Add in the parsley, broth and eggs and mix everything together gently but well. Divide the mixture into the two prepared pans. Melt the remaining 2 tablespoons butter and drizzle over the top of the stuffing. Cover the pans tightly with greased aluminum foil. You can refrigerate the stuffing at this point if you want to prepare it earlier in the day. Bake in the oven covered for 25 minutes, until fragrant (30-35 minutes if refrigerated). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.
In a 1 qt saucepan, saute onion and celery in butter until translucent. Add garlic and saute until fragrant, about 30 seconds. Add all remaining ingredients EXCEPT crabmeat and cilantro. Bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer covered for 10 minutes, stirring occasionally. Add the crab meat, heat through and serve garnished with cilantro.
In a small saucepan, combine squash, onion and 1/4 tsp salt. Cover with water and bring to a boil. Reduce heat, simmer uncovered for 2 minutes or until squash is crisp tender. Drain. In a bowl, beat egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2 cup baking dish. Toss cornflakes and butter; sprinkle over top. Bake uncovered at 350 for 25-30 minutes or until golden brown and bubbley.
Combine marinade ingredients in a large bowl. Cut the tofu into 1/2 inch cubes and add it along with the salad veggies into the marinade. Stir gently. Cover and let marinade at room temperature for at least two hours. You can prepare this a few days in advance, in which case just keep it in the fridge. Serve cold or at room temperature, sprinkled with all or some of the toppings.
Soak the beans overnight, then rinse thoroughly. Cover with water times three (i.e., water three times the depth of the beans) in a large pot. Bring to frothy boil for one hour, then drain and rinse the suds off the beans. Return to pot or a crockpot, add remaining ingredients. Bring to boil, then set to low and cook for 6-8 hours more, adding water or broth as necessary. Even if you burn a little on the bottom of the pot, all is well -- the toasty taste will blend into and enhance the Grand Finale. After all this cooking the beans should resemble lumpy brown gravy. Ladle two cups or so at a time into a food processor or blender in batches, blend until very smooth. Use in place of traditional refried beans -- or reheat with just enough broth (or wine)to make an excellent gourmet soup -- and enjoy! NOTE: For Vegetarians use the vegetable stock and remember to only use the Tempeh as stated.
Preheat oven to 350°F. Cook ground turkey in frying pan until completely cooked through. Drain if necessary. Add taco seasoning and stir until seasoning is evenly distributed throughout. In a 2 quart casserole dish or aluminum baking tin, spread cream cheese to cover the bottom of the dish evenly. Layer turkey evenly, followed by 1/2 of the shredded cheddar cheese. Layer salsa on top of cheese, and cover with the remaining 1/2 of cheese. Bake uncovered in oven for approximately 20-25 minutes, or until the cheese is melted. Let stand for 5 minutes and serve with tortilla chips.
Wipe off the peppers. Trim the stem to about 1/4 inch. Cut through pepper into 1-1 1/2 inch long pieces (small peppers would make two pieces by cutting in half). Have a cake pan on two burners with water in it. Put jars and lids in this water. In another pan, mix equal amounts vinegar and water and bring to boil. put cut peppers (or whole if you prefer) into hot jars. pour vinegar/water solution over peppers. add 1 tsp salt to each quart. wipe rim of jars. Place hot lid on hot jar of peppers and seal tightly. Place jar on a towel on countertop until cool and make sure it sealed properly. Put in a cool dark place for 6 to 8 weeks before eating.
Heat Wine in Sauce Pan. Add Splenda to heated wine. Heat until desolved and then take off heat. Cap fresh strawberries and cut into chunks. Peel fresh pineaplle and cut into chunks. Use seedless grapes and leave whole. Combine the fruit in a large glass bowl. Poor wine and Splenda mixture over the chunked fruit. Serve Chilled. Serve immedately. If storing leftovers or storing over several hourse before the meal, you MUST drain the juice. Otherwise, the juice makes the fruit too soggy.
In a large Marmite or Stock Pot, sweat the minced onion in the olive oil. Add the chopped tomatoes, leek, & crushed garlic, mix well and cook for about 2-3 minutes. Add the fish pieces & stir, letting it all amalgamate gently. Add the tomato paste with the wine & the water, then season with the salt & pepper, finally adding the fennel & cayenne pepper. Mix well again. Cover and cook for 1 1/2 - 2 hours over medium heat. When finished, puree with a hand held blender or mixer. Bring to a boiling point and mix again to refine the soup. Add the saffron and correct the seasoning. Serve with garlic croutons, rouille and grated cheese.
heat butter until creamy. add other ingredients except water. slowly add water as you stir, stop when you get a creamy thick consistency. Apply to your favorite cake.
Mix the flour with seasoned salt and pepper in a shallow dish. Dredge the fish fillets in the flour mixture. Heat a large skillet over high heat. Add in about 3 tablespoons butter to the hot skillet. Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm. Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley. Season the sauce with salt and pepper. Pour the warm sauce over the fish. Serve immediately.
Melt butter in a heavy saucepan over medium heat. Add onion, celery, and garlic and cook 4 to 5 minutes or until onion is translucent. Stir in flour until blended. Gradually stir in 1 cup of broth. Continue to stir utnil boiling and thickened. Stir in remaining broth, half and half, corn, salt, and pepper. Simmer uncovered for 15 minutes but do not boil. Remove from heat and add salmon. Garnish with parsley.