HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 Tbs of the peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel lined plate and set aside. Chop the eggs into small pieces when cool enough to handle. Add 1 Tbs of the remaining peanut oil to the skillet. In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side. Remove from the skillet and set aside. Add the remaining 2 Tbs peanut oil to the skillet. Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing, until it is hot and golden, about 2 minutes. Add the sesame oil and the frozen vegetables. Cook until heated through, 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute. Season with salt and pepper to taste, garnish with green onion tops, and serve. Emeril's Creole Seasoning: Combine all ingredients thoroughly in a bowl and store in airtight container away from light. Use within 3 months. 2 1/2 Tbs paprika; 2 Tbs salt; 2 Tbs garlic powder; 1 Tbs freshly ground black pepper; 1 Tbs onion powder; 1 Tbs cayenne; 1 Tbs dried oregano; 1 Tbs dried thyme.
Drain and slice the tofu into 1/2 inch slices (slightly thicker slices if you plan to make kebabs) and place between paper towels. Place a weight on top and let drain for about an hour. Pat the slices dry and cut each slich into 3 or 4 triangles. Mix the marinade in a zip-lock bag, add the triangles and refrigerate until needed. Grill the tofu triangles until slightly browned. You could also skewer them with cut up vegetables and baste with the marinade. These are also very good the next day, served chilled with cooked green beans in the leftover marinade/dressing.
TO MAKE THE CAKE: In the top of a double boiler, over hot water, melt 6 oz. of the butter with the 6 oz of the unsweetened chocolate. When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature. While the chocolate and butter are cooling, lightly butter the bottoms of two 9-inch round cake pans and line the bottoms with parchment paper. Preheat the oven to 350°F When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined. Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle comes out clean. Remove the cakes from the oven and cool them in the pans for 30 minutes. With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cool completely. TO MAKE THE ICING: While the cake is baking, prepare the icing. In a small saucepan, combine the sugar, instant coffee and heavy cream. Bring this to a boil, and boil gently for 6 minutes. Remove from the heat and add the unsweetened chocolate. After the chocolate has melted, add the butter and vanilla and cool to room temperature. TO PUT THE CAKE TOGETHER: Set one of the cakes, top side up, on a plate and cover with a bit of the icing. Set the second layer upside down so the bottom is facing up and ice the top and sides. Pat the chopped nuts onto the sides of the cake, and center some in the middle of the top layer. Refrigerate the remaining icing until firm. Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges. Store the cake in the refrigerator, but bring it back to room temperature before serving.
Place 6 clean 125ml mason jars on a rack in a boiling water canner, cover jars with water and heat to a simmer. Set screw bands aside. Heat snap lid sealing discs in hot water, not boiling. Keep jars and sealing discs hot until nearly ready to use. With scissors or knife, cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Add diced red onion and green peppers to to apricots. Stir in sugar. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin squeezing entire contents from pouch. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary. Quickly pour jelly into a hot jar, dividing solids equally among jars and filling to within 1/4 inch of top of the jar headspace. Wipe jar rim removing any food residue. Center hot sealing disc on clean jar rim. Screw band down tight until resistance is met, then increase to fingertip tightness. Return filled jar to rack in canner. Repeat for remaining jelly. Follow step by step safe canning instructions inside Bernardin liquid Pectin. Makes 6 125ml jars,.
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Beat the egg whites until they form stiff peaks. Gradually beat in the cocoa, confectioners sugar, salt, and vanilla. Gently fold in the ground almonds. Drop the mixture by rounded teaspoonfuls on prepared baking sheet, leaving a 2-inch space between each macaroon. Bake in preheated oven for 20 to 30 minutes, until macaroons are very lightly browned. Let cool on baking sheet until macaroons are firm.
Whisk rice wine vinegar and soy sauce. Set aside. Heat a medium-size pot and add oil. Stir in the garlic and pork and cook until the pork is no longer pink. Add water, noodles soup base and vinegar mix. Bring to a boil. Add the onions, fish cakes, and mushrooms. Season with pepper. Cook for 2 minutes. Add the Ramen noodles and bean curd. Cook for 3 minutes. Top with scallions and egg.
Preheat a heavy bottomed pot over medium high heat. Add bacon and cook slowly until crisp and golden, strain off fat. Add butter, diced onions, celery, minced garlic, fresh thyme and bay leaves. Saute stirring occasionally until vegetables are tender but not browned, about 5 minutes. Add diced potatoes, clam juice, cream and broth, covering potatoes. Increase heat and bring to a simmer, cook 10 minutes, untl potatoes are tender. Carfully add salmon, halibut, and scallops, gently simmering until cooked through, about 2-3 minutes. Stir in lobster meat and season to taste with sea salt and pepper. Serve garnished with fresh chives and parsley.
Put the cream cheese and butter into the bowl of a food processor. (You could use a mixer or blender if you don't have a food processor.). Add the seasonings and process until completely blended and smooth. Line a medium-sized serving bowl with plastic wrap and fill it with the cheese mixture. Cover and refrigerate for at least a few hours before serving. You can keep refrigerated for up to 1 week. Enjoy!
Coat a 9-by-13-by-1 1/2 inch baking pan with cooking spray; set aside. In a 2-quart saucepan, combine the cream and condensed milk; set aside. In a heavy 3-to 4-quart saucepan, combine corn syrup, water, sugar, and salt. Cook, over high heat, stirring with a wooden spoon, until sugar is dissolved, about 5 minutes. Reduce heat to medium, cook without stirring until the temperature reaches the hard-ball stage on a candy thermometer (260 degrees), about 20 minutes. Meanwhile, heat the cream mixture over low heat until it is warm- Do not boil. When the sugar mixture reaches 260 degrees, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times. Stirring constantly, cook over medium heat until the mixture reaches the firm-ball stage (248 degrees), about 15 minutes. Stir in the bourbon or vanilla and the nuts. Immediately pour into the prepared pan and let sit uncovered at room temperature for 24 hours. Spray a large cutting board generously with vegetable-oil spray and unmold the toffee from the pan onto sprayed surface. Cut into pieces, and wrap each in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month. The number of servings depend on how small toffee is cut.
Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking dish. Cut them into 1/2 inch cubes and sprinkle over some salt and pepper, the olive oil and the garlic. Mix and turn the potatoes so they are coated all over with the oil. Roast the potatoes in a very hot oven, preheated to 475 degrees, for 30 minutes, or until they are crisp and brown. Remove potatoes and sprinkle evenly with the lemon juice and chopped coriander, and mix well (being careful not to break the potatoes).
to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge. This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands. Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before. You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.
Slice dill pickles to approximately 1/8" thickness. Mix remaining ingredients. Dip pickle slices in batter and quick fry at 375 degrees in oil (2 inches deep) until the pickle slices float to the top, or about 4 minutes.
Blanche, peel, and chop tomatoes. Measure 8 cups. Stem, seed, and chop peppers. Chop Onion. Slice garlic thinly. Mix all ingredients in large pot. Bring to boil and simmer for 10 minutes, or until onion looks glassy and clear. Cook in pressure canner 5 minutes at 15 psi. Remove from heat, and allow the canner to return to ambient pressure of its own accord. Remove and cool jars.
To make the garlic oil, in a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes. Remove from the heat and let cool. Cover and let steep for 1 hour. Strain into a sterilized bottle or jar and discard the garlic. Use within 24 hours. (Or store in a sterilized container in the refrigerator for up to 1 week.) To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate. Swirl a drizzle of balsamic decoratively into the center. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese. ***Cook time does not include letting the oil steep for 1 hour.
Pick through crabmeat to remove shell fragments. Place crabmeat into large mixing bowl. Add eggs, butter, flour, milk or half-and-half, Port Wine or Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, Worcestershire sauce, Old Bay seasoning& parsley flakes. Tear the 3 slices of white bread into small pieces& add into the rest of the ingredients. Mix well with large spoon. Place cracker meal onto a large plate. Form the mixture between the palms of your hands into the size of tennis balls, gently squeezing out excess juice, then somewhat or lightly flattening& forming the balls into the cakes about 1" to 1 1/2" thick. Dip& coat both sides of the cakes in the cracker meal or breadcrumbs& set them aside on another plate. Place vegetable cooking oil into a large skillet, just enough to cover the entire bottom. When the oil is hot, place on medium heat. Place the crab cakes into the skillet, being careful not to allow them to break apart. With 2 spatulas, gently turn the cakes over to do the other side, until both sides are a light golden brown. If you need to add a little more vegetable oil to prevent the cakes from burning, do so.
Combine sauce ingredients. Marinate fish in sauce at least 30 minutes. place the fish on light oiled grill, over hot heat. Brush frequently with sauce. Do not overcook. Fish is done when it flakes easy with a fork.
To make 1 omelette at a time: crack two eggs into a jug.Season with a little light sprinkle of salt , pepper then whisk with a fork until combined. Heat 1 teaspoon of oil in a small non-stick frying pan (skillet) over a medium heat. Add the eggs mixture and cook, tilting the pan so the egg covers the base. As the omelette sets, lift the edges so that the uncooked eggs runs underneath. Cook 3-4 min or until just set. Slide onto a plate and scatter over some of the basil leaves,, onion slices and feta. Fold over to enclose he filling. Repeat with the remaining ingredients to make 3 more omelettes , reheating the pan between each omeltte. Enjoy your breakfast tell me what you think about it.
Mix dry ingredients in a large bowl. Beat egg and add to buttermilk. Add egg and buttermilk to dry ingredients and mix to incorporate. Add cooled melted butter and mix to incorporate. Do not overmix. Heat waffle iron, (to grease or not to grease- I usually don't) for each waffle pour about 2/3 cup of batter or 1/2 an iron full. Bake until well crisped.
Into a large bowl, measure molasses, brown sugar, butter, baking soda, salt, spices, eggs, and 1 1/2 cups flour. Beat ingredients at low speed just until mixed, then increase speed to medium and beat for 2 minutes. With wooden spoon, or mixer, stir in about 3 cups flour to make a stiff dough. (I recommend a Kitchen-Aid mixer for this job.). Wrap dough in plastic wrap and refrigerate until ready to use. Roll dough to about a 1/4 inch thickness. (I do this between two sheets of plastic wrap to avoid a floury mess and to keep dough from getting tough.) Cut into desired shapes and place on a parchment lined baking sheet. Bake at 350 degrees for 8-10 minutes. Baking time varies for me depending on how thick the cookie sheets are, how thick the dough is rolled out, and how big the shapes are, ie. gingerbread walls take a little longer. Cool on racks and decorate with Royal Icing.
Cover craisins with boiling water. Left soften for 10 minutes. Drain and chop. In large bowl, combine remaining ingredients. Add the cranberries and mash them in a bit to diffuse the cranberry flavor. Chill for at least 2 hours. Serve on good seed bread, croissants or Hawaiian rolls.
Combine ingredients for roux in a small pan. Heat on lowest stove-top setting for 5-6 hours or until dark brown. STIR FREQUENTLY (every 10 minutes or so)! Do not cover. In a large pot, combine ingredients for soup. Cover the pot with a lid. Heat on medium-low for 5-6 hours. After the roux and the soup have been cooking for a good 5-6 hours, add the roux to the soup. It will make a very intense sizzling display! Be careful! Stir well until the gumbo becomes a homogeneous mixture. Add the Gumbo File to the entire pot when you're ready to serve. Serve over cooked rice.
Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Preheat oven to 400 degrees. In larger sized mixing bowl mix together milk and eggs. Break bread in pieces and soak in milk-egg mixture until bread falls apart and it becomes a fairly well mixed consistency. Add in seasoning packets and all optional seasoning. Stir until well incorporated. Take off all rings and jewelry and add ground meat to mixture. Use your hands to mix until all ingredients are well blended. Mix in parmesan cheese. Allow mixture to rest for about 15 minutes. This gives it a chance to firm up so it will be easier to work with. Form into balls that are between the size of a walnut and an apricot, they will be soft so be gentle. Place on cookie sheets and try to space out enough that they don't touch once on the pan. I do 20 to 30 per pan depending on how much of a hurry I am inches. Bake at 400 for 25-30 minutes or until cooked through. If I feel vigilant I broil them for about 5 minutes right at the end. If you skip that step they are still tasty. Pull out of oven and cool on the pan or drain on paper towels if you so desire. Eat them as appetizers or add to your favorite pasta dish. NOTE: If this is a larger batch than you plan to eat you can freeze extras for later use. One other option is to roll out as many as you want and use the rest of the mixture to make meat loaf. Put meat mixture in a loaf pan and bake it at 350 for an hour. Drain excess fat off when you pull pan out of the oven and then allow to cool completely in the pans before slicing.
Season chops with salt and pepper. Spread mayonnaise on both sides of chops. Coat in bread crumbs on all sides. Sprinkle with oregano and garlic. Bake at 325 degrees for about 1 hour.
Note: I make it this way for my family which still has a nice kick, if it is for a party or just me I use 1/4 cup sambal oelek as I like it really spicy so adjust amount for heat. Cut quail in half length ways. Combine all marinade ingredients in a storage container or large bowl marinate several hours or over night. Preheat oven to 190°C place quail on wire rack over baking dish, reserve marinade,. cook quail for approximately 25 minutes or until browned and crisp and cooked through, brush with marinade a couple of times during cooking. Can be made as a starter for 4 or a main course for 2. You can also double ingredients for 4, as a main. Serve over deep fried vermicelli noodles with stir fried vegetables. This is also a good marinade for chicken wings or drumsticks.
Sprinkle dill, pepper, salt and garlic powder over salmon. Place in shallow glass pan. Mix sugar, chicken boullion, oil, soy sauce, and green onions. Pour over salmon. Cover and chill for 1 hour, turn once. Drain and discard marinade. Put on grill on med heat, place lemon and onion on top. Cover and cook for 15 minutes, or until fish is done.
bake pie crust, cool. add sugar, flour, arrowroot and salt to a saucepan. whisk together eggs and milk, add to sugar mixture, stirring over medium heat. cook stirring with a wooden spoon until thickened and bubbly. remove from heat. stir in vanilla and butter. stir in cardamom and triple sec (if using). let mixture cool for 10 minutes. add almonds to pie crust. top with cardamom cream filling. top with fresh fruit. microwave preserves and triple sec for 40 seconds, or until heated. stir well. brush onto pie as a glaze. cover with plastic wrap and refrigerate until serving time.
Cut chicken breast into one inch pieces and set aside. In a medium bowl add Hoisin sauce, fresh ginger, sesame oil and rice vinegar, mix well. Reserve about two tablespoons of the sauce to base the chicken while it's cooking. Add chicken and mix well. Cover and refrigerate for ten minutes. Preheat BBQ or grill to medium high heat. After ten minutes, thread chicken onto metal or wooden skewers. Place the chicken on the BBQ or grill and cook chicken. While cooking base chicken with reserve sauce and turn often. Cooking time will depend on the thickness of the chicken, but should take about eight minutes until its slightly charred. Serve and garnish with a sprinkle of sesame seeds. Enjoy.
Peel the cucumbers, cut each one in half lengthwise, and cut into 1/4 inch dice. Crush the garlic and and salt together to a paste. Stir the yogurt into the garlic paste.Add lemon juice and the cucumbers, pepper, mint, and parsley. Toss to mix. Adjust salt and pepper to taste. Just before serving drizzle with the olive oil. Sprinkle the amount of Za'atar you like on top and the paprika. Tear off pieces of the pita bread and use them to scoop up salad.
Juice together fruit and serve! If turning into a cocktail, fill two glasses with ice, pour 1 oz rum into each glass, stir 1 T of pulp into each glass, then fill each glass up with juice. Stir and serve!
Preheat the oven to 450°F with a rack in the middle. Line a baking sheet that can take high temperatures without warping, with parchment paper or Silpat. Separate the egg yolks from the whites. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl. Place the egg whites in a very clean mixer bowl and add the salt. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form. Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites. Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers. Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes. Serve immediately.
Glaze: 1 cup powdered sugar Juice of one lemon Combine cake mix, sugar, nectar and oil in large mixing bowl. Beat for 2 minutes. Add 1 egg at a time, beating after each. Pour batter into greased and floured bundt pan. Bake at 325* for 1 hour or until done. Cool right side up 5 minutes then remove from pan. Mix 1 cup powdered sugar and the juice of one lemon. Pour over cake while still warm to make a glaze over top and drizzle down sides.
Bake french friends on foil-lined 11x17 inch cookie sheet oven for 15 minutes. Sprinkle with seasoning mix, onion, tomato and pepper. Mix. Whisk soup, milk and cayenne pepper until smooth. Drizzle over fries evenly. Bake in 450 F oven for 10 minutes until bubbling around edges.
Preheat oven to 350°F. Spray 9"x5"x3" loaf pan with cooking spray. Beat butter and sugar until light and fluffy, using electric mixer at medium speed. Add bananas, salsa and eggs and mix well. Add flour and baking soda and mix well. Pour mixture into prepared loaf pan. BAKE 1 hours or until done. Cool in pan on wire rack 15 minute. Remove from pan and cool completely on rack.
Wash and pat dry the slap of ribs. Season ribs with salt rub. Turn rice cooker to cook and add oil. When hot add ribs and brown on meat side. Add beer, stock, and barbecue sauce. Press cook and let cook for 1 hour. Serving Ideas : Place steamer basket on top for the last ten minutes with 4 ears of corn.
Preheat oven to 350°F. Beat eggs and syrup together. Beat in butter. Sift in dry ingredients and mix well. Scoop out tablespoonsful of dough and coat in sugar. Bake for 13 minutes. Cool on wire rack.
Grease and line with baking paper a 4cm deep x 22cm x 28cm slab pan. bring the stock and 2 cups of water to the boil in a large saucepan. Gradually add the polenta to the stock in a thin and steady stream, whilst whicking constantly. Ensure the mixture is evenly mixed. Reduce heat to medium-low and stir with a wooden spoon for 20-25 minutes. The grains should be soft. Add the parmesan cheese and season lightly with salt and pepper. Spoon the polenta into the prepared pan and smooth over the surface with wet fingertips. Refrigerate for 3 hours or overnight, until firm. Cut the polenta into 7cm long chips that are 2cm wide. Alternately you can cut into other desired shapes. oat chips firstly in the flour, dip in beaten eggs and coat in crumbs. You can use glutenfree bread crumbs or a commercial GF packaged crumb mix. Alternatively you can use dry polenta in place of breadcrumbs. Deep fry chips in small batches until golden and crisp. Transfer to a wire rack to drain (or use kitchen paper). Sprinkle with salt and serve as a side dish or with your favourite dipping sauce. Note: time to make does not include refrigeration time.