HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°F and position a rack in the center of your oven. Cook the bacon in a cast iron skillet, over medium heat and flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling. Pour off the fat from the skillet, but reserve 2 teaspoons of the fat (make up any difference with olive oil). Meanwhile, sprinkle the cut side of the peaches with the sugar, a tiny pinch of salt and with pepper; place them cut side down in the skillet, tuck the herbs around them. Increase the heat to medium high; tear the bacon into pieces and tuck them around the peaches and drizzle with half the reserved bacon fat. Let the peaches cook, without moving them, until they begin to brown, about 5 minutes; sprinkle the uncut sides of the peaches with a tiny bit of salt and place in the preheated oven to roast. After 10 minutes, they should be just tender; drizzle with the remaining bacon fat and let roast 5 minutes more. Discard the herbs and save the bacon for another use; let cool slightly before serving (these can be made up to 2 days in advance and microwaved for a minute before serving). Place the burrata cheese in the center of a large serving platter and carefully slice the cheese to reveal the creamy center, but being careful not to slice all the way through; season lightly with salt. Slice the peaches into wedges and arrange them, along with the toast, around the cheese; sprinkle with the herbs, drizzle some oil and the honey over the peaches and cheese.
Sauce: In a sauce pan add the butter and the onion, sweat over medium heat until translucent about 5-7 minutes. Add the garlic and cook for 1 minute. Add the Garam and Curry and mix will with the onions. Cook over medium heat for 1 minute. Add the tomato sauce and cook for 2-3 minutes. Add the cream and cook over med to med-low heat until thickened. About 12-17 minutes. Chicken: Mix together the Cury and salt, evenly coat the pieces of chicken. In a large skillet/frying pan over medium high heat add the oil and the chicken pieces. Cook the chicken until cooked through with no pink inside. Mix: Add the cooked chicken to the thickened sauce and mix well, season to taste. Serve overtop cooked jasmine rice.
To make Chocolate Lace shards - Crush peppermint candies; set aside. Melt semisweet chocolate over low heat. Cool slightly. Place melted chocolate in a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. On a sheet of waxed paper or parchment paper, pipe chocolate in squiggles, forming a 6-inch circle. Sprinkle with some of the crushed peppermint candies; sprinkle remaining crushed candies on cheesecake. When chocolate sets, gently cut into 12 wedges (most will break; that's okay). To make cheesecake - Preheat oven to 375 degrees F. For crust: 1. In a bowl combine crushed graham crackers and flaxseed meal. Stir in melted vegetable oil spread. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside. For filling: 2. In a large mixing bowl beat cream cheese, marshmallow creme, yogurt, and peppermint extract with an electric mixer until smooth. Stir in eggs just until combined. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan or 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. To serve, spread half the dessert topping in a thin layer on top of the cheesecake. Dollop the remaining dessert topping around the top edge of the cheesecake and top the dollops with Chocolate Lace Shards.
Peel your potatoes and cut each into 6 pieces. Boil potatoes until almost done. Drain and reserve. Finely dice onion. In a medium pan saute onion in butter until translucent. Add curry powder and heat for 1 minute. Add par-boiled potatoes to onion, butter, and curry mixture. Toss to coat. Top pan with lid and cook potatoes, on low, until done. When potatoes are finished add cream and heat until slightly thickened. Salt and pepper to taste.
Pour the milk into a wide, preferably non-stick pan. Add the cardamom pods and bring to a boil without letting the milk spill over. Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins. or until the milk has reduced to 750 ml (1 1/4 pints). Sprinkle the ground ruce slowly into the pan, stirring as you go. Add the sugar as well. Stir now and then cooking for 7-8 mins. or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end. Turn off the heat and pick out the cardamom pods and discard. Roast the almonds and pistachios lightly over a cast iron griddle pan. Set aside. When the pudding has cooled to lukewarm stir in the almonds into it. Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film. Refrigerate for 2-3 hours until cold and set.
Mix cake mix, pudding and sugar all together. Add oil and water and beat with wooden spoon (very important to use the wooden spoon) adding one egg at a time with wooden spoon, folding into batter. Add sour cream and chocolate chips. Prepare a greased and floured bundt tube. Pour into batter into Bundt Pan. Bake for 50-60 minutes at 350 degrees. Cool one hour before removing from pan.
Heat oil in a large pot over medium heat, then add onions & saute until browned, about 8-10 minutes. Remove from pot & set aside. Add ground beef to the pot & cook until evenly brown, about 5 minutes. Add garlic & cook for 2 minutes, then stir in browned onions & cook on high heat for 3-5 minutes. Stir in 1/2 cup of water, then reduce heat & cover, simmering for 20 minutes. Stir in ketchup, beef stock & teriyaki sauce. Season with pepper, curry powder, garlic powder & onion powder. Cover & simmer for about 2 hours. Mix together 1 tablespoon of flour & 1/4 cup of water, then stir it into the stew & cook until thickened, about 5 minutes. Very tasty served with toasted whole wheat bread.
Preheat oven to 450 degrees. In a medium bowl combine the graham crumbs, chopped almonds, sugar and butter. Mix well. Press into the bottom of a 9 inch springform pan. In a large mixing bowl combine the cream cheese, sugar and flour. Mix until well blended. Beat in eggs one at a time until blended. Blend in sour cream and Amaretto. Pour over crust and bake for 10 minutes. Reduce temp to 250 degrees and bake for 40 minutes more. You want the cheese cake JUST set. Remove and place on a wire rack. Run a knife around the edges to loosen. Chill overnight. Combine the jam and amaretto in a small saucepan. Heat over low until just warm. Pour over chilled cheesecake and sprinkle with the almonds. Serve.
Preheat oven 350 degrees. Grease and flour a 13x9x2 inch baking pan. Combine and mix well cake mix, butter, eggs, water, oil and 1/2 can sweetened condensed milk. Pour half of the batter into the prepared baking pan. Bake for 20 to 25 minutes. In a saucepan over low heat, combine caramels and 1/2 can sweetened condensed milk. Stir mixture, heating until caramels are melted and mixture is smooth. Evenly spread over the baked cake layer. Sprinkle generously with chopped pecans. Cover with remaining cake batter. Bake 25 to 30 minutes longer or until cake springs back when lightly touched. Frost with Turtle Cake Frosting. Turtle Cake Frosting: Combine butter, cocoa, and evaporated milk in a small saucepan. Heat, stirring, until butter is melted and mixture is well blended. Remove from heat and add confectioners' sugar and vanilla. Spread over cooled cake. Store loosely covered at room temperature.
For marinade, combine all ingredients except the chicken in a large saucepan. Bring to boiling. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Let mixture cool to room temperature. Place chicken in plastic. Pour the marinade over, seal the bag, and turn several times to make sure all the chicken is coated well. Marinate the chicken in the refrigerator for 6 to 24 hours, turning occasionally. Drain the chicken pieces, discarding marinade. Grill for 40 to 45 minutes or until chicken is cooked and no longer pink.
Combine cranberries and liqueur and soak for several hours or overnight. Beat butter and sugar until fluffy. Beat in egg and orange peel. Mix flour, almond meal, and baking soda separately, and then beat into main mixture. Stir oats, white choc. chips, and cranberries with soaking liquid into mixture. Drop approximately a tablespoon of dough per cookie onto lightly greased baking sheets about 2 inches apart. Bake at 350 for 8 - 9 minutes. Be careful not to overbake! Let cool for a minute on cookie sheet before carefully removing to paper towels to finish cooling.
In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge. Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade. When you're ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.). Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!
Add all ingredients to stock pot. Cook on medium heat for about 20-25 minutes, until potatoes are tender. Serve in soup bowls, and sprinkle with grated cheese and serve with warm tortillas or corn muffins. Enjoy.
Preheat oven to 150°C or 130°C fan. Line 2 baking trays with baking paper. Beat egg whites in a large bowl until stiff peaks form. Gradually beat in sugar, adding a little and beating until dissolved. Beat until firm and glossy. Finely grate half the chocolate and fold into egg-white mix with coconut. Drop generous teaspoons onto tray, allowing some space for spreading. Bake for 13-15 rains, until pale golden and firm. Cool on tray. Melt remaining chocolate and drizzle lightly over macaroons in a diagonal pattern with a teaspoon. Allow chocolate to set.
Preheat oven to 350°F. Grease an 8-inch square pan. In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes). Remove from heat and add honey, brown sugar, butter, cornmeal, and milk. In a large bowl, combine flour, baking soda, baking powder, and salt. Combine dry mixture with carrot mixture, then transfer to baking pan. Bake until a cake tester insterted in middle comes out clean (45-50 minutes). Serve hot with butter.
In food processor, pulse the garlic and cilantro until finely chopped. Add all other ingredients except the lamb; pulse until a paste forms. Spread 1/4 cup of the paste over the chops. In a saucepan, whisk remaining paste with 1/3 cup of water. Warm the sauce over low heat; it should be pourable. Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 4 minutes per side, or until an instant read thermometer inserted in the thickest part of a chop registers 125 to 130 degrees for medium rare. Transfer the chops to a platter. Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.
Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring. Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened. Stir in garlic and jalapeno; cook, stirring, for 3 minutes. Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender. Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover. Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.
Into the food procecssor or blender it all goes EXCEPT the oil. Pulse to chop. Put your food processor or blender on"go" and add the oil in a slow stream.
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
Butter thin slices of white bread, cut off crusts. Spread with grated tasty cheese and sprinkle with a little pepper. Roll up as for asparagus rolls. Bake in oven until crisp.
Place the hazelnuts in a dry skillet and toast over medium heat 2 to 4 minutes or until just starting to brown. Place the hazelnuts and the chocolate chips in the work bowl of a food processor fitted with a metal blade. Process for 3 to 5 minutes until the mixture starts to become smooth. Drizzle in one tablespoon of oil while continuing to process. If necessary, add another tablespoon of oil until the mixture becomes smooth and spreadable. Store in the fridge in a clean jar or lidded container for upto 2 weeks. You will probably need to mix the spread before each use as the oil can separate.
Combine sugar, water, lemon juice, and cinnamon in a medium-sized saucepan, and bring to a boil. Simmer for 20 minutes. Remove from heat and add honey. Return syrup to low heat and simmer for 2 minutes. Remove from heat. Preheat oven to 375*. Sift all dry ingredients into a large bowl. Combine the honey, orange juice, warm water, and warm oil. Stir into dry mixture, beating until smooth. Fold in orange peel and currants. Pour batter into a well-greased 7x7 by 2-inch pan and bake for 25 minutes, or until golden. Leave in pan to cool, then pour warm Basic Sweet Syrup over it or sprinkle with confectioner's sugar. Cut into squares and serve immediately. Note: Syrup can be stored in the refrigerator for 1 month. To use, bring to room temperature.
Mix everything together in a bowl. Cover & place in the fridge to marinate for at least 30 minutes - preferably 2 hours. Heat a large, shallow pan & cook the mix over a high heat, stirring continuously, for approx 5 minutes Take care not to overcook as this will make the prawns tough & rubbery. Serve immediately.
In medium saucepan, combine all ingredients. Bring to a boil. Remove from heat and allow to cool.
Caramelize the onion in a pan with 2 teaspoons of oil. While it is cooking: Preheat oven to 350°. Generously spray a 9"X13" pan with cooking spray, or grease with oil or butter. Pour the diced tomatoes and pimentos into a sieve to drain. In a bowl combine 2 boxes of cornbread mix, 2 eggs, and 2/3 cup of milk. I use fat-free half-n-half instead of milk. Pour half of the batter into the greased pan. Over the layer of batter, add the cream style corn. It won't make a perfect layer from edge to edge. Just do the best you can to make some semblance of a layer. I try to get a little more closer to the outer edges of the pan than in the center. This helps it cook more evenly. Over the corn layer, add the drained diced tomatoes and pimentos. Again just do the best you can. It doesn't have to be perfect. Over the tomatoes and pimentos, add the caramelized onions. Last, dollop on the remaining half of the batter, in some semblance of a top layer. Place on center rack of oven, or lower. Bake 40 minutes. Check to see if done in center--it will be very moist but shouldn't be doughy. If not done at 40 minutes, bake a little longer, under foil if you are afraid the top will over brown. Let stand 15 minutes before serving.
In a large, heavy bottomed, skillet place the sugar and water. Bring to a boil over medium-high heat. Add the almonds and cook, stirring constantly, until almost all the water has evaporated; about 5 minutes. Add the cinnamon and salt and cook until the sugar has dried on the almonds; about 2 minutes. Pour onto a large sheet pan and let cool.
Bring water to boil and add pasta. Cook 8 to 12 minutes, till pasta is al dente. drain and cool. Put in bowl. Chop green onions and toss with pasta. Peel and chop mango and papaya place in different bowl than pasta. Add pineapple, mandarin oranges and shrimp, mix. For Dressing: Combine all ingredients throughly. Combine dressing with fruit and shrimp. Place pasta and onions on plate and top with the salad mixture.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain. In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and mix into the salad. (You could use McCormick's Parmesan Herb Seasoning Blend instead - use the whole jar of 1.87 ounces.) Cover, and refrigerate until serving.
Measure the oats, cream and lemon curd into a small bowl and mix until combined. Cover the bowl with clingfilm until ready to use. Mix the sugar and butter with the lemon zest for a couple of minutes until fluffy, then add the flour and ground rice, mix until you have a soft dough. Roll into a cylinder about 5cm by 20cm long and wrap in cling film. Chill for at least an hour until firm. Heat the oven to 180C/350F/Gas 4-5, line a large baking sheet with baking parchment and slice the dough into 1cm discs. They may crumble as you cut them but you can just press the dough back together again. Space them well apart as they will spread a bit. Spoon a teaspoon of the oaty/lemon mixture on each circle of dough and spread it to the edges. Bake for 20-25 minutes or until the cookies have just risen and the tops are browning, you may need less time - keep your eye on them. Cool for a few minutes until placing on a wire rack to go cold.
Combine the butter and sugar. Slowly add the eggs and beat until the mixture is smooth. Stir in the flour, baking powder and spice and mix thoroughly. Cover and chill for about 1 hour minimum. Preheat oven to 180 C / 350 F / Gas 4. Carefully roll out the mixture on a floured surface and using Christmas biscuit cutters, cut out various shapes. Using a skewer, make holes at the top of the shape to thread ribbons through. Place on greased baking sheets and bake for about 10 minutes. Cool on a wire rack. When cool, thread with Christmas ribbons, decorate with icing and hang on your Christmas tree.
Set rice cooker to Quick Cook or regular/Brown Rice cycle. Place the butter in the rice bowl. When melted, add the onion. Cook stirring, until onion is softened and translucent, about 5 minutes. Add rice, water, salt and cilantro to the rice cooker bowl. Stir to combine. Close the cover and reset for the regular/Brown Rice cycle, or allow the regular/Brown Rice cycle to complete. When the machine switches over to the Keep Warm cycle, let the rice steam for 15 minutes. Fluff rice with wooden or plastic rice paddle, or wooden spoon. This rice will hold on Keep Warm for up to 1 hour. Serve hot.
Toss strawberries, blueberries, 2 tablespoons of soda and mint together in a medium bowl; set aside for 10 minutes. Meanwhile, combine ricotta, remaining 2 tablespoons of soda and lemon zest in another bowl. Whip with a hand-held mixer until light and fluffy; stir in sour cream. Place about 3/4 cup of berry mixture in each of 4 small bowls and top each serving with 1/3 cup of cream.
Pound chicken breasts until they are about 1/4 inch thick. Salt and pepper them on both sides, then set aside. Prepare vegetables. Peel carrots and parsnips. Cut into matchsticks about 1 1/2 inches long. Wash zucchini and/or squash. Trim ends and cut into matchsticks like carrots. Melt butter in a large skillet. Saute shallot until tender. Add carrots and parsnips and stir fy until tender crisp, about 5 minutes. Add zucchini/squash and cook additional 3 minutes. Do not overcook. Season with salt and pepper. Place in casserole and keep warm. Saute chicken in skillet in butter, 5-8 minutes turning occasionally until no longer pink. Remove chicken only from skillet and place in casserole on top of vegetables. Mix wine, lemon peel and juice and add to butter in the skillet. Remove pan from heat. SLOWLY add cream so it does not curdle. Pour sauce over chicken and vegetables. Sprinkle with parmesan cheese. Broil 2 minutes and serve.
Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency - similar to mayo. Cut chicken into 6 to 8 pieces. Make plenty of deep cuts - right down to the bone. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge for at least 3 hours - I like to marinate it for about 6 hours. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 - 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.
Heat oil in 10" skillet over medium heat. Cook rice and onion in oil about 5 min. Stir frequently, until rice is golden brown and onion is tender. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Cover and simmer about 30 min. Stir occasionally, until rice is tender.
Wash fiddleheads and set to boil in water for 15 minutes. Fry 1 cm cubes of paneer cheese or extra firm tofu in olive oil in a large frying pan. Flip when one side is browned, then add sliced mushroom, shallot (cut into eighths vertically, not too small), salt and pepper. Once fiddleheads are soft, drain, and add to pan with other ingredients. Stir-fry for several minutes, then serve topped with lemon juice.
Put oven rack in middle position and preheat oven to 425°F. Prepare compote: Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13x9x2-inch) baking dish. Make topping and bake: Whisk together matzo cake meal, brown sugar, potato starch, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps. Crumble streusel evenly over top of compote and bake until fruit is bubbling and topping is golden, 30 to 40 minutes. Cool to warm on a rack before serving.