HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the skewers into water to soak. This helps prevent them burning. Combine the char sui sauce, water and chile-garlic sauce in a small bowl and set aside. This is the glazing sauce. Combine all the remaining ingredients in a bowl and mix thoroughly. The best way is to use your hands. Roll mixture into 18 meatballs. About a rounded tablespoon mixture each. Thread 3 meatballs onto each skewer. If you like you can add slices of red or green pepper between meatballs. Plce them on a baking sheet. Bake in a preheated 350 degree oven for 10 minutes. Remove skewers and brush meatballs with the glaze all over. Turn on the broiler. Place skewers under the broiler and cook for about 2 minutes each side. Serve. These could also be prepared ahead up to the broiler part and then barbequed.
Combine milk, cheesecake, vanilla, 1 pint of ice cream in a blender and puree until thick and smooth. If the mixture is too thin add more ice cream a little bit at a time and blend. This milkshake should be thick enough to eat with a spoon if you like. Pour into two glasses.
Melt the butter in a large frying pan. Add the garlic and mushrooms and stir fry over a high heat for 2-3 minutes. Meanwhile, toast 6 slices of the ciabatta bread. Add the ketjap manis to the mushrooms and toss over a high heat for a few seconds more - it should caramelize instantly. Season to taste with salt and pepper. Put the toast onto warmed plates, and spread with a little butter if you wish. Spoon on the mushrooms and sprinkle over the chives if using. Serve immediately.
Preheat oven to 350°F Cookie sheets with parchment paper. In a large bowl, beat together the butter and sugar. Slowly add the syrup until mixed and then add applesauce until mixed and fluffy. Mix dry ingredients in a separate bowl. Slowly add the mixture to the wet ingredients until combined. Drop onto sheets, leaving 2-3 inches between each cookie. Bake for 12 minutes, they should look cooked but slightly shiny. Remove to wire racks and cool.
Place all ingredients in the order listed into a bread machine. Use the dough setting and let the machine do all the kneading. My machine mixes everything, lets the dough rest, then rekneads, then rises. Takes about an hour and a half. Once the machine beeps, punch the dough down and remove to a lightly floured surface. I lightly kneaded and then shaped into a loaf. Place in a greased bread pan and put someplace to rise for an hour. I used my oven and just didn't turn it on. Removed from the oven after an hour. Heat oven to 325 and bake in the center of oven for 30 minutes. Remove from oven and rub a tablespoon of butter all over top crust. Allow to initially cool by placing pan on a rack. Then turn the pan on its side and the loaf will come right out (as long as you thoroughly greased the pan that is). I was not able to let the loaf fully cool -- as I must have the end piece while still warm :) My bread knife sliced it perfect and it held its shape anyways.
Cook the sweet potato until soft, about 10 - 15 minutes, then drain. In a bowl, combine the sweet potato, chickpeas, onion, garlic, cilantro, cumin, lemon juice and about 1/2 teaspoon salt. Mix to a paste. Sprinkle flour over little by little, and work into the paste. Add black pepper to taste. Roll the fritters into balls in your palm (small balls), then flatten them. Heat the oil in a frying pan. Shallow-fry the fritters until cooked through and golden, about 3 - 4 minutes on each side. Drain on paper towels. Serve hot, on warmed plates, with a garnish of cilantro and chakalaka or hot salsa.
Mix first four indgredients together. Divide into 2 balls, and roll each in chopped nuts. Chill.
Beat together cream cheese and butter. Beat in each remainder ingredient one at a time in order given. Pour into large tupperware and chill. Serve with Ritz crackers.
CARAMELIZED ONIONS: In a large skillet, over medium heat, warm the olive oil. Saute the onions, salt & pepper , stirring occasionally until they are very soft and brown. (15-20 minutes). SAUTEED MUSHROOMS: In a large skillet, over medium heat, warm the olive oil. Saute the mushrooms, minced garlic, fresh thyme leaves, brandy, salt & pepper, for 8 to 10 minutes. Add 2 squeezes of lemon juice when they are finished. Mash the avocado, to make it spreadable. BURGERS: Over a grill or in skillet, cook the burgers to your liking. Put one ounce of gorgonzola on top of each burger and let it melt slightly. On the bottom side of the bun, spread the avocado. Season with salt and pepper. Place the burger and gorgonzola on top. Mound lots of onions & mushrooms on top. Put the upper half of the bun on top. Enjoy!
Soak beans overnight in salt water, drain. In bottom of stock pot, add oil and saute onions and garlic over medium heat until softened (about 4 to 5 minutes). Remove from heat. Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind, and chicken stock or broth. Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours. Remove ham shank and rind from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup. Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.
Preheat oven to 375 degrees. Mix flour, baking powder and baking soda in a small bowl. Cream the butter and sugars together. Add peanut butter, honey, eggs and vanilla and beat until light and fluffy. Add dry ingredients. Mix. Fold in the peanuts. Spoon batter onto greased cookie sheets about two inches apart. With the back of spoon, flatten the dough to 1/2 inch to 3/4 inch in thickness. Bake cookies for nine to ten minutes or until done (Do not over bake). Let rest on baking sheet for a minute and then move them to wire racks to cool.
Preheat oven to 300 degrees. Combine crumbs, sugar and margarine. Press firmly on bottom of 9 inch springform pan or 13x9 inch baking pan. In large bowl, beat cheese until light. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, and spices. Mix well. Pour into pan. Bake 1 hour and 15 minutes or edge springs back when touched; the middle will still be slightly soft. Cool. Chill 2-4 hours. Serve each piece with by sprinkling with pecans, top with whipped cream and drizzle with extra maple syrup.
Heat oil in medium skillet on medium. Thinly slice onion and add to oil. Peel eggplant and cut into 1/2" cubes then add to the sauteeing, partially carmelized onion. Add cubed leftover chicken. (Entirely optional. Use none or more at your preference). Coarsely chop red (or green) pepper and add to pan. Slice mushrooms and add. Stir it all together as you make additions so it doesn't burn. Add alfredo sauce. I use Classico Creamy, or make your own. The sauce in jars comes in many varieties and is cheap and easy. Let the sauce heat and bubble while grating the Swiss (or Jarlsburg) cheese. Pour the contents of the pan into a casserole. Cover with grated cheese. Sprinke with paprika. Do not cover. Bake at 350° for 40 minutes. Serve with s tossed green salad.
Rinse and drain beans. Drain tomatoes. Combine all beans and vegetables in a large bowl. In a small bowl, combine vinegar, oil, garlic, salt & pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 4 hours.
In a saucepan, heat the cream until it reduces by half (20-30 minutes). In a saute pan, heat the oil and butter. Spread crushed peppercorns on a work surface. Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt. Lay the steaks in the pan. Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface). Add bouillon, lemon juice, wine, and salt to the sauce, and stir. When the steaks have cooked, remove them from the pan; pour in the brandy. Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce. Place each steak on a toasted slice of bread and top with sauce.
Place honey in a double boiler with hot water in bottom. Shaved truffles into tiny pieces, then add to honey. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand for 10 minutes. Place in sterilized jars and cap. Optional:. 1-Strain while still warm. 2-If you don`t mind the appearance don`t strain. 3-Or strain and add some back. BUT be sure to use it and don`t discard any for it is very pricey!
1) The crust: Pulse the flour and salt together in food processor. Scatter frozen butter over the flour; pulse until the mixture is the size of large peas, (about 20 pulses). Add Sour Cream, and pulse until the dough forms a ball. Flatten the dough into a 4" disk, wrap tightly in plastic, and chill for 1 hour, or up to 2 days (or freeze up to 1 month). 2) Preheat oven to 350 degrees. Let dough rest on the counter for 10 minutes to soften slightly. On a lightly floured work surface, roll dough into a 12" circle. Transfer to a glass pie plate. Trim excess dough, leaving about 1/2" hanging over the edge. Tuck excess underneathe itself to form a neat edge. Press in a decorative border with your fingers. 3) Line Pie Shell with a double layer of foil; fill with pie weights or old beans. Bake 15 minutes. Remove weights and foil, and continue baking until the crust is golden and crisp. (About 5-10 minutes more) Place Pie Shell on cooling rack. 4) Combine all the ingredients for the 'SPICE MIXTURE' mentioned in ingredience. 5) Pumpkin Custard: Whisk heavy cream, eggs, brandy, and 1 tsp of 'spice mixture'. Add the pumpkin and sugars, whisking to combine. Pour Pumpkin Custard into warm pie crust. Bake until the edges are set and the center registers 175 degrees on instant thermometer -- about 30 minutes. Cool to room temperature (about 1 - 2 hours). 6) Pumpkin Chiffon: Combine the gelatin and 1/4 cup cold water in a small saucepan and let soak for 5 minutes (to firm up a bit). 7) In a saucepan at medium heat, whisk together the Pumpkin Puree, Brown Sugar, Egg Yolks, and 2 teaspoons of 'Spice Mixture'. Stirring constantly, bring to a simmer. Remove from heat and transfer into a bowl. 8) Heat the Gelatin in the saucepan over low heat until melted, 1 - 2 minutes. Stir the Gelatin into the chiffon until well combined. Chill covered until the mixture is just set (about 15 - 20 minutes) and the center jiggles slightly when shaken. 9) Using and electric mixer, whip the egg whites at medium-low speed until frothy (about 1 - 2 minutes). With the mixer still running, sprinkle in 2 tbls. Sugar, and increase the mixer speed to medium-high, whipping until stiff peaks form (about 1 -2 minutes). (If you are concerned about the use of raw egg whites, you can whisk the egg whites and sugar in the top of a double boiler until the egg whites reach 140 degrees - just be careful that you don't end up with scrambled eggs - before beating them to stiff peaks). 10) Whisk a quarter of the Meringue into the Chiffon mixture to lighten it. Gently place the remaining Meringue on top of the chiffon, while you whip the heavy cream and 3 Tbls. of sugar into stiff peaks. 11) Gently fold the remaining Meringue and 1/4 cup of the whipped cream into the chiffon until no white streaks remain. Spread the chiffon mixture over the Pumpkin Custard, mounding it slightly higher in the middle. Spread the whipped cream attractively over the top, sprinkle with additional spices if desired. Serve immediately, or refrigerate untio needed.
In a large bowl, whisk together the flour, baking powder, salt and garlic powder. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized. Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together. Make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour. Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a using an ice cream scoop or large spoon. Bake for 15-17 minutes in a preheated oven at 400 degrees. While biscuits are baking, melt 3 tablespoons butter is a small bowl with 1/2 teaspoon garlic powder and the parsley. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Do this a few times - it's fun to watch all the butter getting absorbed into the biscuit! Use up all of the butter. Serve warm.
Cook onion in butter or margarine till tender. Combine with potatoes, dill, salt and dash pepper. Stir in cottage cheese.
Pre-heat oven to 180°C. Lightly oil (or butter) a non-stick 20 cm springform pan; if yours is not non-stick, butter the bottom, line bottom with parchment paper, then butter the sides and the parchment as well. Melt the chocolate and butter in a heat-proof glass bowl over a pot of simmering water, stirring with a wooden spoon until both are completely melted and the mixture is smooth; take the bowl off the heat (and off the pan of water). Mix the instant coffee granules and 3 TBS cocoa powder into the chocolate mixture and set aside. In a large bowl, beat the eggs and the granulated sugar together for five minutes at high speed, until they are light in color and thickened. Grind 30 g of the walnuts in a spice or coffee mill until they become a fine powder. Coarsely chop the remaining walnuts. Stir the ground walnuts and walnut pieces into the egg mixture. Carefully fold the chocolate mixture into the egg mixture until they are completely combined (I like to use a glass bowl so I can see that I've done so). Pour the mixture into the prepared pan. Bake 40 minutes or until the top of the cake is dry. Turn the oven off, leaving the cake undisturbed IN THE OVEN to cool COMPLETELY. When the cake is cooled, remove from the oven. Remove the cake from the pan, remove parchment paper if used, and sprinkle with the reserved cocoa powder and powdered sugar.
Place rack in lower third of the the oven and preheat to 350F. Grease a loaf pan. Whisk together the first 5 ingredients. In a bowl, whisk eggs, milk, and oil. Add the flour mixture and lightly mix together. add the nuts and olives. Stir until blended. Place batter into prepared loaf pan. Bake 40 to 45 minutes or until toothpick comes out clean. Cool 10 minutes and unmold onto rack.
Mix flour, breadcrumbs, salt and pepper in a shallow dish. Dip chops into milk, then into mixture of breadcrumbs, flour, salt and pepper. Coat well. Fry in oil over medium heat until chops are browned. Add more oil as needed to cook the coating on chops, otherwise the chops will have white spots from the flour. Drain and set aside. To make sauce: Cut onion in half lengthwise and slice finely to form half rings. Brown in oil and drippings from browning chops. Add tomatoes and all remaining ingredients except cornstarch and water. Taste as it simmers and add more ketchup, HP Sauce or brown sugar to taste. Bring to boil and add cornstarch/water mixture, stirring well until the sauce thickens just a little bit. Spray 9 X 13 casserole with non-stick spray. Pour enough sauce into casserole just to cover the bottom. Add half the chops. Pour enough sauce to cover the chops. Add remaining chops and cover with remainder of sauce. Cover and bake at 350 for 45 minutes or until sauce is bubbly. With these measurements, you get alot of sauce and will have leftovers. If you have too much sauce, let it cool, put in a freezer container or ziploc bag and freeze. Alternatively, you can 1/2 the sauce recipe. It freezes very well.
In large saucepan, combine ALL of the above; bring to a boil THEN simmer covered for 10 minutes. Simmer uncovered for 15 minutes; until soup thickens and lentils will soft. ENJOY! NOTE: If want a stronger flavour, can saute everything except coriander in 2 tbsp of stock before adding to other ingredients.
In a large frying pan, heat oil to medium heat. Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes. Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom. Stir to coat chicken. Add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked. Remove cinnamon and cloves and discard. Adjust seasonings to taste. In a small bowl, mix together tapioca starch and cold water until smooth. While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly. Serve chicken over cooked rice.
Add all ingredients into a slow cooker. Stir until combined. Cook on high for 4 hours or until all cheese is melted.
Reserve three blackberries and put remainder into a blender or food processor. Add applesauce, yogurt and milk. Blend or process for 15 to 20 seconds until smooth. Pour into a glass and decorate with reserved blackberries and mint.
Boil shrimp in very well seasoned (Old Bay seasoning or salt and pepper) water for 4 minutes. Dip in ice cold water bath then remove shells but leave the tail. Cut the butterfly deeper so you can overfill the cream cheese mixture. In a small bowl of a food processor, pulse the cream cheese, chutney, ginger and pepper sauce to taste till combined add 1/2 the scallions and 1/2 the coconut and pulse just to combine. Generously scoop the mixture into each of the shrimp. Mix the remained of the scallions and the coconut. Then roll the filled part of the shrimp into the scallion/coconut mixture. Chill for 1 hour. Arrange on a serving platter. Walla! All I have to say is your taste buds will be happy! ;).
Combine: walnuts; raisins; dried mango; dried papaya; whole-wheat flour. Mix well. Combine: oil; vanilla or 1 tsp. coconut extract; salt; whole eggs; egg white; pineapple, mix well. Add liquid to dry, mix well. Spoon into sprayed 9x5 loaf pan; bake 350, approx. 1 hr or till center comes out clean w/ knife. Cool on rack. Take out of pan, wrap tightly, refrigerate till cold. Cut in 16 slices. Stores up to 2 weeks.
Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot. Cover and cook on low for 10-11 hours until vegetables are tender. Stir in spinach, half and half, and dill. Cover and cook on low for 30 minutes or until spinach is wilted. Season with pepper.
Place corn in large skillet and turn on medium heat. Add butter, whipping cream, sugar, and salt. Stirring constantly, heat until most of whipping cream and butter is absorbed into corn.
Place kielbasa in a frying pan with a lid. Cut potatoes into halves or quarters, depending on size. Place potatoes in center of kielbasa. Place green beans on top of potatoes. Cover and cook for about 15 to 20 minutes.
Combine dry ingredients. Beat butter and sugars together well. Beat in eggs. Add cream and vanilla. Stir dry ingredients into creamed mixture. Drop by spoonfuls onto baking sheets. Bake at 350 degrees F. for 8-10 minutes.
Preheat oven to 375°F. Saute bacon until crisp; remove and cook onion in small amount of the bacon grease until tender. Combine cooked bacon, onion, ketchup, sugar, mustard, beans, etc. (except for raw bacon). Mix well in bowl. Place in casserole dish, top with raw bacon. Bake uncovered 50-55 minutes.
If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice. Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender. Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil. Stir chicken into artichoke mixture. Serve over your choice of pasta.
Cook lentils in broth until tender.(about 20 minutes). Drain. In a skillet, saute onions and pepper (if using) until onions are translucent and peppers are slightly tender. In baking dish, combine lentils, diced onion, cheese and chopped pepper (optional). Season to taste with salt and red pepper flakes if desired. Bake at 400 degrees F for 20 minutes. Serve with crackers, tortilla chips, melba toast or bruschetta.
Heat orange juice in microwave until steaming pour over cranberries. Let stand 10 minutes or until plumped; strain, reserving juice. Line 12-cup muffin pan with paper liners. Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt. Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind. Stir ricotta mixture into dry mixture until almost combined. Stir in cranberries just until evenly distributed and no dry patches remain. Divide mixture among prepared cups. Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean. Serve warm or store in an airtight container for up to 2 days. Spread: blend three ingredients and serve with muffins.
Cut potato into french fry shapes. Heat oil to 325°F. Drop spuds into oil. Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking. Remove from oil, drain and cool. When spuds have cooled, re-heat oil to 375°F. Toss milk and cornstarch into a plastic bag. Put bread crumbs into another bag. Take semi-fried spuds and put them into the milk bag. Remove from milk bag then place into the bead crumb bag, shaking to coat. Refry for about 2 or 3 minutes. Place on wire rack to drain.
Cook macaroni as package directs; drain. In a large bowl, combine all ingredients except almonds; mix well. Top with almonds. Cover; chill thoroughly. Serve on lettuce. Refrigerate leftovers.
Mix together cinnamon and sugar very well. In a dutch oven, or large skillet heat the oil to 350 Degrees. If you do not have a thermometer, you can set it on med high, but be careful to watch that it doesn't get too hot and begin to smoke. Quarter the tortillas and deep fry 2-4 at a time. Allow them to cook on one side for about 30 seconds or until golen brown, turn over, and repeat. When both sides are brown take out, and place on paper towels to drain. While the tortillas are draining liberally sprinkle with cinnamon mix.
Combine mushrooms, onion, lemon juice, sugar and pepper. Cover and refrigerate for between 30 mins to 4 hours. Whip cream until thick, fold in sour cream, salt and mustard. Stir this into the mushroom mixture. Serve.
In a bowl, sprinkle half sugar and half salt on tomatoes. Let rest 15 minutes. Put in the blender and reduce in a smooth puree. Add raisins and set aside. Put the rack in the center of the oven. Preheat at 350°F Butter an 8 inch spring form pan. Cover the bottom with parchment paper. In a bowl, mix flour and baking powder. Set aside. In another bowl, whisk with a mixer : oil, remaining sugar and vanilla until is it homogeneous. Add eggs, one at a time, mixing until smooth. At low speed, incorporate dry ingredients alternating with the mixture of tomatoes. Distribute the batter in the pan. Cook in the oven about 1 hour and 10 minutes or until a toothpick inserted in the middle comes out clean. Let cool. Unmold and let cool on a rack. Icing : In a bowl, with a mixer, cream the cheese, butter, sugar and vanilla until smooth. Ice the cake.
When cool, squeeze roasted garlic paste from bulbs into large bowl. Add shrimp, 2 tablespoons olive oil, salt, pepper, leeks and paprika, then gently mix. Heat 1 tablespoon olive oil in pan over medium-high. Add shrimp mixture to the pan and stir fry, working quickly. When the shrimp start to turn pink, deglaze with vermouth, white wine or sherry. Rapidly saute this mixture at high heat until wine reduces and alcohol cooks away, keeping in mind not to overcook (i.e. toughen) the shrimp. The garlic paste will cause the sauce to take on a creamy consistency. Before serving, add a sprinkle of either lemon or orange juice allowing the spray from the citrus oil to also fall into the serving dish. Sprinkle with finely chopped parsley. Serve as an appetizer or as a main dish over rice -- or in a plastic bowl at 2:15 am over the sink or however and whenever you like!
Drain the anchovy fillets and soak in the milk for 10-15 minutes. Drain off the milk. Put the anchovies, butter, black pepper and cayenne pepper into a food processor and puree to a smooth paste. Pot into a small cooled, sterilised jar and seal. Store in the fridge for up to 3 weeks.