HumbleIntelligence/food-ner-1-Million huggingface dataset:
First, blanch the tomatoes (bring a pan of water to the boil, remove from heat and place the tomatoes in the water for a minute or two). Then peel them. Chop them into halves or quarters. Peel the garlic cloves and place them, together with the tomatoes, the Nam Pla (or alternative) and chilis into a blender. Blend on a medium setting until the whole mixture resembles a strawberry milkshake. Yeah, really, it will. It's a little off-putting, to be honest, but it won't last for long.... Pour the vinegar and the "strawberry milkshake" mix into a large-ish heavy-bottomed saucepan, and then pour in the sugar - just dump it in; there's no need to do it in increments. Bring the whole thing to a boil over a high-ish heat, stirring constantly to completely dissolve the sugar. Once it comes to the boil, turn the heat to low and leave the jam to simmer. There's no need to cover the pan (and doing so will likely increase cooking time.). From now on, stir every 10 minutes or so to keep the mixture from sticking to the sides of the pan. You need to leave the pan at a simmer until the mixture starts to gain a jam-like consistency. This can be a little difficult to gauge on your first outing, since the jam will be runnier at cooking temperature than at room temperature. It'll start to look a bit "jammy" even at high heat, though, and stirring it will become more difficult. Reaching thei "jam stage" usually takes somewhere around an hour and a half, but it can vary up to half an hour either side, depending on the water content of the tomatoes. The eventual amount of jam, similarly, will vary somewhat.
Place onion, ginger and garlic in a food processor and process to form a paste. Heat the oil in a heavy-based saucepan, add the paste and cook over low heat for 2-3 minutes. Add the spices and cook for 1 minute, stirring to release the flavours. Add the tomatoes and 500ml (2 cups) water and bring to the boil. Reduce heat to medium and simmer for 15 minutes. Meanwhile, shell and halve the eggs and add to the pan with the lentils and peas - if mixture is too thick add an extra 125ml (1/2 cup water). Cook over low heat for 15 minutes or until lentils are soft. Stir in the coriander and serve with cooked rice.
Mix ingredients in skillet. Do NOT saute' or cook veggies first or you will get mush. Season with seasoning salt or salt and pepper to taste. Cover, and leave on highheat until food begins to steam and you see steam coming out from under the lid. Turn off heat and leave on burner for 1 hours. Do not lift cover during cooking period.
Cake: In a large mixing bowl, beat together the butter, sugar, spices and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs, one at a time, beating until the mixture is smooth and fluffy after each egg is added. Add the flour, about 1/3 at a time, alternately with the liquids (milk and bourbon). Be sure to scrape the bottom and sides of the bowl after each addition. Blend in the nuts, if you're using them. Grease and flour your pan(s); use one (2.8L, 11 cup) bundt-style pan, a 10-inch tube pan, or two 8 1/2 x 4 1/2-inch loaf pans. Preheat your oven to 180°C Scoop the batter into the pan(s) and level it with a spatula. Bake the cake for 70 to 75 minutes, until a tester inserted in the center comes out clean. Remove the cake from the oven, and let it cool it in the pan(s) for 10 minutes. Syrup: While the cake is cooling, heat the butter, sugar and bourbon together in a small saucepan set over low heat. Stir until the butter is melted and the sugar is dissolved, then bring the mixture to a boil. CAUTION: The bourbon is likely to burst into flame when it reaches the boiling point. This process, while quite impressive, calls for a few notes of caution. Don't lean over the pan while you're stirring; it also might be a good idea to have a lid handy to quiet the flame. This process will burn off the alcohol. When the flame goes out, remove the glaze from the heat. Note: the bourbon may not ever burst into flame; that's OK. Just boil it for about 15 seconds, then remove it from the heat. After the cake has cooled for 10 minutes, turn it out of the pan and onto a rack, then poke small toothpick-sized holes all over the top surface. Brush the top of the cake with the still-warm glaze. It'll drizzle down into the holes to make a very moist cake. You can certainly eat the cake as soon as it's cooled, but it does improve with a "rest period" of 1 or 2 days. Do let the cake cool for several hours, to allow the glaze to set before wrapping well in plastic wrap. (No need to refrigerate it.) Before serving, dust the cake with a non-melting sugar, if desired, or ice with Bourbon White Chocolate Ganache. Yield: one cake or two "loaves," about 32 servings.
Make filling:. Place a heavy baking sheet on middle rack of oven, then preheat oven to 400°F. Toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. Pat squash dry. Cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. Remove from heat and stir in tomatoes. Transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. Season with salt and pepper. Make crust and bake pie: Pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. Transfer to a bowl and stir in milk until mixture just forms a dough. Gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes. Halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. Transfer to a 9-inch glass pie plate, leaving overhang. Spread eggs evenly in crust and season with 1/4 teaspoon salt. Add vegetable filling, mounding slightly in middle. Roll out remaining dough in same manner and place over filling. Trim, leaving a 1/2-inch overhang. Press edges of crust together. Fold overhang under and crimp edge all around. Brush crust with additional milk, then cut 3 steam vents. Bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. Cool at least 15 minutes before slicing. Serve warm or at room temperature.
Preheat the oven to 425 degrees F. Place sweet potatoes on a baking sheet. Coat fries with Natural Grapeseed Oil. Sprinkle Jamaican Jerk Seasoning on fries. Bake for 25 minutes or until fries begin to turn brown.
Cook onions& sausage in oil, in a skillet on medium-high heat for 5-7 mins, stirring occasionally. Add diced potatoes, cook for 5 mins or until golden, increase time by 7-10 mins if required. Stir in salsa, corn, chopped coriander& salt. Spoon 1 cup onto half of each tortilla, sprinkle with cheese, fold uncovered half over filling half. Bake in oven at 350 until cheese melted or in skillet for a few mins on each side (i use oven).
In a pan, heat oil over Medium heat. Saute onion until tender, about 5 minutes. Remove from heat. In a large saucepan, combine onions, brown sugar, flour and mustard. Gradually stir in pineapple juice and chunks, vinegar and soy sauce. Bring to a boil over Medium heat, stirring frequently. Boil for 2 minutes, stirring constantly. Add Lil' Smokies and stir to coat. Serve in a crock pot set on Warm.
Place shrimp in a baggie, adding remaining ingredients together with the shrimp. Marinate for 3 to 4 hours. On stove top heat up a cast iron skillet sprayed with Canola Oil Spray. Remove Shrimp from marinade to the heated skillet, saving the juices left in the bag. Once the shrimp are warmed up, curled and pink, remove them to serving platter. Add the reserved marinade to the skillet and cook down until the juices have thickened. At this point you can either add rice to the pan, stirring to combine. or you can plate by first placing the rice, then top with the shrimp and pour the reserved reduced juices over and serve.
Combine dark brown sugar, ground coffee, salt, garlic, paprika and oregano in medium bowl. Add TABASCO(R)Chipotle Sauce; stir until well mixed. Rub on 1 1/2 pounds beef flank or skirt steaks. Or rub on roasts and ribs. Refrigerate 20 minutes to marinate before grilling.
Preheat Oven to 350 Degrees. Mix all DRY ingredients together. Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps. Pour batter into greased pan. Bake for 35 minutes or until toothpick comes out clean. Take the cake out of the pan onto a plate. Let it cool of completely. Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.). Drizzle glaze on top. ENJOY!
Cook Pasta Roni according to directions on box. Place cooked Pasta Roni in a 8x8 baking dish. Mix half the jar of Ragu with pasta. Place 4 chicken patties on top of pasta. Pour ret of Ragu on chicken patties. Sprinkle the parmesan and mozzarella cheese on top. Bake according to directions on frozen chicken patty box.
Cut the meat into bite-sized pieces and saute, divided into 2 batches, in peanut oil until golden brown. Meanwhile, make a mirepoix (soffritto or Holy trinity) from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender. Add mirepoix to the meat, cook for 1 - 2 minutes. Add beef broth and simmer for 45 minutes. Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated. Adjust the seasoning and add the butter and cream.
Break cauliflower into sections removing tough fibers. Add enough water to cover. Cook until tender. (I used frozen.).( mash up when cooked ). I added chicken boullion cube and 1 teaspoon dried parsley; if using the fresh parsley, put it in with the dumplings. ( i would add the dumplings here before the roux ). Make roux with butter, flour, paprika, and salt.(add when noodles are floating ). Add to soup gradually, stirring frequently. Add sour cream right before you add dumplings.( or just sour cream ). Make dumplings: Blend eggs, sour cream, and flour together; do not beat. Drop by 1/2 teaspoons into soup for last 10 minutes cooking. Cover. Cook on very low heat.
In large stockpot, over medium high heat, add crushed red pepper flakes, potatoes and chicken broth. Bring to a boil, then reduce heat to low and let simmer. In a seperate saute pan, over medium heat add the olive oil. Once it is hot, add in the onion, sauage and the garlic. Cook until sausage it fully cooked. Transfer onions, sausage and garlic to stock pot. To stockpot add the kale, heavy cream and black pepper. Stir and then continue to simmer on low, covered, for 10 minutes. Serve hot and enjoy!
Mix together stuffing mix, water, mayonnaise, tuna, relish, cheese and carrots. Cover and refrigerate 10 minutes. Heat a large non-stick frying pan sprayed with cooking spray on medium heat. For each fish cake, shape 1/2 cup of the stuffing mixture into a patty. Add to frying pan in batches. Cook 3 minutes on each side or until golden brown on both sides, turning over carefully. VARIATIONS: Keeping with the main recipe (with the addition of the water and mayonnaise amounts) you can use the following combination of ingredients: Crabmeat Cakes- 2 (120g) cans crabmeat, drained and flaked, 2 tablespoons tartar sauce, 1/2 cup finely chopped celery. Salmon Cakes- 2 (213g) cans salmon, drained, skin and bones discarded, 2 tablespoons lemon juice, 1 cup shredded Mozzarella cheese, 1/2 cup chopped green onion. Shrimp Cakes- 2 (106g) cans tiny cooked shrimp, drained and flaked, 2 tablespoons barbecue sauce, 1/2 cup finely chopped green pepper.
Cook pasta according to package. Drain and return to pot on stove. Over low heat add tomato juice and cheese until cheese is melted and well blended. Turn off heat and let sit until juice is mostly absorbed. enjoy!
Seperate eggs and beat whites till fluffy but not dry, set aside. Mix all dry ingredients together, set aside. Beat yolks and milk. Slowly add dry ingredients beat till smooth. Mix in melted butter. Do not overbeat. Fold in egg whites. Cook over medium heat till golden.
In a double boiler, make cream sauce by melting the butter. Add the flour and stir. Add the cream and stir constantly until sauce is thick. Add salt, pepper and sherry to the double boiler. take the double boiler off the heat and fold in the crab gently. Pour into buttered 1 quart casserole. Sprinkle with grated cheese. Bake, uncovered, for about 30 minutes, or until cheese melts, at 400 degrees F.
Mix all ingredients together. Serve on salads or mix with cucumbers, onions, tomatoes, or any cold vegetable.
Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing. Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese, then stir through before eating.
Melt 1 tablespoons butter in heavy large pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl. Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; saute until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.
Cook noodles according to package directions, drain and set aside. While noodles are cooking, heat oil in large saucepan over medium heat. Saute onion, stirring until pale golden, about 5 minutes. Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes. Stir in the beans and cooked noodles. Remove bay leaf. Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.
Rinse the inside of the teapot with hot water. Place the loose herbs into the teapot, or into a tea ball. Add boiling water to the pot and steep for 5 minutes; strain. Serve in warmed china cups, with honey to taste. Makes two cups of tea. Note: If you would like a stronger tea, add a black tea bag or loose tea of your choice and you can add another cup of water to make 3 cups of tea.
Combine 4 teaspoons salt and sugar in bowl. Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refigerate for at least 1 hour or up to 24 hours. Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce. Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper. Arrange bacon slices on cutting board parallel to counter's edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed. Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 - 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees. Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 - 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes. Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.
Saute onion and garlic with 2 tbsp butter until onion is becoming translucent. In another pan melt remaining butter and slowly add flour to create a roue. Combine all ingredients in crock pot and simmer on high for 4 hours or until potatoes are tender. You may need to stir often during first hour to ensure all ingredients are combined. Top with additional cheddar cheese and green onions if you like!
Preheat waffle iron. Set oven on low to keep waffles warm after they are cooked. Mix the dry ingredients together. In another bowl, mix the all the wet ingredients together including the melted butter. Pour the wet into the dry and mix just until they are combined. Lightly spray your waffle iron with non-stick and pour about 1/2 c. batter for each waffle. Cook until browned and crisp. NOTE: I like to serve these with maple syrup and citrus fruit sections, along with some browned breakfast sausages.
Combine apples, red wine, bay leaf and sugar (adjust the amount of sugar based on your preference and the tartness of the apples) in a large saucepan. Cover and cook over medium heat for about 15 to 20 minutes. Mash the apples with the back of a spoon as they begin to soften. Remove the bay leaf. For thicker applesauce, boil uncovered and stir constantly until it has reduced slightly. Use a food mill, if you want a smoother sauce. Add butter and adjust the sweetness by adding more sugar if necessary.
Mix ground beef, bread crumbs, onion, parsley, salt and pepper into meatballs. Mix sauce, vinegar, cranberry sauce, brown sugar, chili sauce and lemon juice in a bowl and pour over meatballs and cook at 350 for 1 hour.
combine oats and water or milk with banana, salt and cinnamon if using (sometimes i add raisins now to plump them up too). bring to a simmer over medium high heat and reduce to medium. stir vigorously and oats will take on a creamy look and not have as much of a shape individually, banana will mostly get beaten into them. cook until the consistency you like or most liquid is absorbed. top with nuts, syrup and cream, and the other half of the banana sliced if you want.
Make pastry. Mix together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms. Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes. Make filling while pastry chills. Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry. Cook asparagus in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise. Set 6 or so pieces of the asparagus aside for decoration, if you choose to. Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in remainder of sliced asparagus and 1/4 teaspoon pepper and quickly remove from heat. Finish filling and assemble and bake tart. Put oven rack in middle position and preheat oven to 375°F. Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside 10" tart pan, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough. Whisk together cream, 2 eggs, tarragon, leeks and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon asparagus into shell, spreading evenly, then pour cream mixture over asparagus. Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter 6 or so asparagus tips set aside earlier over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools). Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.
Melt butter in a large skillet over medium heat. Add scallions and saute until soft, about 3 minutes. Add corn and saute 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer. Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.
Process onion, ginger, chilli, garlic and oil in a food processor until smooth. Cook in pan with coriander, cumin and turmeric for 2-3mins. Add chicken and little more oil if needed and cook 2-3mins. Add chicken stock and tomato paste and stir well to combine. Bring to boil then reduce heat and simmer covered for 20 minutes. Stir in coconut cream and heat through then stir in coriander.
Beat margarine, sugar and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl. Stir in sifted flours and chocolate, mix well. Roll tablespoons of mixture into balls. Place 5cm apart onto greased oven trays; flatten slightly. Cook in a moderate oven,for about 20 minutes, or until lightly browned. Stand on tray for 5 minutes; transfer to a wire rack to cool. Decorate cookies by drizzling with extra melted chocolate.
In a 4 quart saucepan, heat chicken stock, coconut milk, coconut cream, salt and palm sugar to boiling. Meanwhile bruise lemongrass, shallots, cporiander roots and chiles using a mortar and pestle. Add to boiling stock along with galangal and lime leaves. Simmer slowly for 20 minutes. Strain out all solids. Return liquid to pot and add chicken and mushrooms. Simmer until chicken is cooked. Add fish sauce and lime juice. Stir to incorporate. Ladle into bowls. Garnish with cilantro and green onion.
Preheat oven to 375°. Place first 3 ingredients in a food processor, and process until well blended. Add butter, and pulse 4 to 5 times or just until combined. Add the eggs, 1 at a time, pulsing 1 or 2 times after each addition. Add buttermilk, vanilla, and lemon juice; pulse until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Gently fold in raspberries. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 22 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.