HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 190C fan forced. Line 2 baking trays with baking paper and put potato wedges on 1 tray and spray with cooking spray and bake for 20 minutes. Meanwhile put the egg and milk in a shallow bowl and whisk well to combine. Put flour and crumbs on separate plates. Dip fish strips into flour, shaking off excess and then dip in egg mix, allowing excess to drip of and then coat in the crumbs and place on second tray. Add fish to oven with wedges and cook for a further 20 minutes or until fish is cooked through and wedges are tender. Meanwhile put lettuce, cucumber, tomato and alfalfa sprouts in a medium bowl and add vinegar and season with pepper and toss to combine. Divide fish between plates and accompany with potato wedges and salad and serve with lemon wedges and tomato sauce if having.
Heat oven to 375. Grease square pan,9x9x2 inch. Loosen skin from chicken breast halves by inserting fingers between skin and meat,gently separate in center but leave skin attached at sides. Prepare smoked gouda and spinach stuffing. Spread 1/4 of stuffing between meat and skin of each chicken breast. Smooth skin over breasts tucking under loose areas. Place chicken skin side up in pan. Sprinkle with salt and pepper. Drizzle with butter. Bake uncovered 45-55 minutesm or until juice is no longer pink. For Stuffing: Mix cream cheese,gouda cheese and nutmeg,combine well. Stir in spinach.
Remove fish from freezer and let stand at room temperature while preparing herb mixture. Put garlic, parsley, oregano, 1 tablespoon almonds and paprika in food processor. Chop with an on and off motion. Heat oil in a 4- or 6-quart pressure cooker; brown remaining 1 tablespoon almonds in hot oil. Remove from cooker and drain on paper towels; set aside. Put chicken broth or wine in pressure cooker and stir in herb mixture. Place cooking rack or steamer basket in cooker. Cut fish into 4 even pieces and place on rack. Close cover securely. Place pressure regulator on vent pipe. Cook for 2 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Open and carefully remove fish, keep warm. Remove rack. Add frozen peas to cooker. Close cover securely. Place pressure regulator on vent pipe. Cook for 1 minute, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. If desired, thicken mixture with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Pour peas into serving dish; place fish on top of peas. Sprinkle fish with browned almonds and serve.
Cook pasta in large pot of boiling water and drain. In large skillet melt butter. Add garlic and onion; saute until tender but not brown. Add wine and cook until reduced to glaze. Add sun-dried tomatoes and chilies and cook 1 minute. Add corn, cilantro and chicken stock. Cook over medium heat 4 minutes. Add tortilla chips and cream. Cook, stirring, 1 minute. Season to taste with salt and pepper. Add cooked pasta to skillet and toss with sauce and cheese to blend.
stir 2 tbsp boiling water into the coffee. Set aside for a few minutes Heat oven to 200C/fan180C/gas 6. Cutout 12 x 10 cm squares of baking parchment (or use muffin cases). melt the butter, use a little to brush the insides of a deep 12 hole muffin tin, and leave the rest of the butter to cool. Line the tin with the paper squares/paper cases. Toast half the pine nuts. Strain the coffee and mix with the milk. Mix the flour, toasted pine nuts, sugar and bicarb of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk,cooled butter and coffee. Stir this mix into the flour mixture until almost combined-it will only need a fir stirs and the mix will feel light and airy. Tip in the raspberries, give a few more stirs to finish the mixing, but dont overbeat or the mix will toughen. Spoon the mix into the muffin tins-they will be very full. Scatter the rest of the pine nuts on top and bake for about 25 mins until risen and golden.Let them cool in the tin for a few mins, then move to a cooling rack. Eat within 2 days.
Preheat oven to 350 degrees F. In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside. Place flour, water or soymilk, bread crumbs each in separate bowls. Heat olive oil in med frying pan. Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs. Place 4 slices at a time, into olive oil in frying pan. Fry eggplant on each side or until golden brown. Place on paper towels to drain excess oil. In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover. Layer eggplant, tofu-spinach mixture and sauce. Repeat till all ingredients are done. Sprinkle cheese and bake for 30-45 minutes.
Cook noodles in boiling water until tender; drain. Mix ingredients for sauce in a bowl with a whisk until smooth; set aside. Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking). Add lemongrass and Thai chiles and cook until fragrant. Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender. Add bean sprouts and cook 1-2 minutes more. Add drained noodles to the pan and pour sauce over noodles. Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well. Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired. Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.
Mix coconut milk and pineapple preserves in a bowl with a stick blender. This breaks up pineapple pieces in the preserves into a finer texture so they are not so lumpy in the final dish. You can do this in the blender if necessary, or if you like chunky bits of pineapple just melt the preserves in the microwave for 30 seconds. Mix in the cream of coconut. Cover the bowl and place in the refrigerator overnight. Freeze the mixture in an ice-cream maker according to the manufacturer's instructions. Once the mixture has finished churning, spoon into a container with a tight lid and put it in the freezer for at least an hour to harden before serving.
Combine flour salt and pepper; dredge the chicken in the flour mixture. Brown the chicken in hot oil in a large skillet over medium high heat. Remove the chicken and place in a 13 x 9-inch baking pan. Combine soup, soy sauce, 2 tablespoons of almonds, beer, and mushrooms; mix well. Pour over the chicken. Bake uncovered at 350°F for 1 hour, basting occasionally. Sprinkle with remaining almonds before serving.
Preheat oven to 375 degrees F. Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent. Add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve. While sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do NOT remove the skin of the chicken. Season both sides of prepared chicken with salt and freshly ground black pepper. Heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters). Cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown. Turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes. When chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes. While the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and saute until the nuts turn golden brown. Add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and saute for 3 minutes until crumbs begin to brown; remove and place in serving dish. Finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl. To serve: cut the chicken into serving size pieces, top with the sauce and then with the topping. Enjoy!
Marinate meat with sweet soy sauce and petis udang for 15 - 30 minutes. Heat oil in a skillet over medium heat, add pureed mixture, saute until fragrant. Add meat, stir thru until the meat stiff and add water. Cover the skillet with lid and cook in medium heat, stir occasionally until the meats are tender and the water almost evaporates. Uncover the skillet, keep stirring until the oil of meats come out. Add red chilli peppers, stir until soft. Remove from heat and serve. PS: Use less red chili peppers and bird chilies, if you don't like hot taste. Tips: Beat the meat with a meat mallet before slicing/cutting to tenderize.
Heat olive oil over medium/medium-high. Put the onions.celery,carrot,parsnip and parsley into the pot and cook until the vegetables are soft. Add garlic and cook 1 more minute. Put vegetables into the rice cooker pot. In the same pan, cook the sausage for about 1 minute. Put the sausage in the rice cooker pot. Put rice in the rice cooker pot. Sprinkle with salt and pepper. Add butter. Pour chicken broth over. Cook using the regular cycle. At the end, add hot sauce to taste. note: the amount of chicken broth is approximately If the rice is too dry at the end just add more broth and let sit ( the warm setting should be on) for a few minutes. if the rice is too wet, well next time use a bit less broth.
Grease and line a 23cm (base) springform pan. Transfer ice-cream to a large bowl and stand for 10 minutes to soften slightly. Roughly mash raspberries. Use a rolling pin to crush 1 packet of Maltesers. Fold berries and crushed Maltesers through ice-cream. Spoon into prepared pan & smooth surface. Press remaining Maltesers into top of cake. Cover and freeze overnight. Dust with cocoa. Cut into wedges and serve.
Step 1: Pour flour on work surface and sprinkle sugar and baking powder on top. Make a well and drop the vanilla extract and egg yolk. Slice butter thinly, add to the well, kneading into a smooth dough. Roll out to a 10" round and turn onto a greased and floured baking sheet. Prick with a fork and bake in a pre-heated oven at 400 for 10 minutes. Set aside to cool. Step 2: Beat egg yolks with warm water, almond and vanilla extracts, cinnamon, and sugar (keeping 2 tablespoons back for the egg whites) until creamy (about 5 minutes). Set aside. Beat egg whites with the 2 tablespoons of sugar until stiff. Sprinkle with the flour, cornstarch, baking powder, and cocoa until well mixed. Pour egg yolk mixture over it and fold into egg whites. Pour into a greased and floured springform pan (10x3). Bake at 375 for 25 minutes. Remove from oven and immediately invert onto a platter to cool. Step 3: Drain cherries, reserving the juice. Set aside 12 cherries for decorations. Measure 1 cup and 2 tablespoons of the juice (adding water if not enough) into a sauce pan and add sugar. Make a paste with the corn starch and 4 tablespoons of the cherry juice (taken from sauce pan). . Bring the juice in pan to a boil, stir in paste. Return to a boil, stirring constantly until thickened. Remove from the heat, stir in the cherries and Kirschwasser. Set aside to cool. Step 4: Bring sugar and water to a boil. Cook for 5 minutes. Remove from heat and stir in Kirschwasser. Place light cake on platter and drizzle with 3 tablespoons of Kirschwasser mixture. Cut cooled dark cake into 3 even layers, drizzle each with 3 tablespoons of Kirschwasser mixture and set aside. Place 2 1/2 tablespoons cold water into seperate suace pan, adding 1 envelope of gelatin. Heat just until gelatin is dissolved (can use double boiler), cool slightly. Beat in 1 1/2 cups of whipping cream with 2/3 cups of powdered sugar until fairly stiff. Sprinkle with gelatin water slowly, beating until stiff. Assembly: Place light cake on serving platter. Cover with one layer of dark cake, spread 1/2 of the cherry mixture over it. Cover it with 1/2 of the whipped cream. Place second layer of cake on top. Cover with the remaining cherry mixture and whipped cream. Place last layer of cake on top and refrigerate for 1 hour. Place 2 1/2 tablespoons cold water into a saucepan; add the second envelope of gelatin. Stir mixture just until gelatin is dissolved, cool slightly. Beat 2 cups of whipping cream with 1 cup powdered sugar until fairly stiff. Add gelatin slowly, beaiting until stiff. Spread over top and sides of cake. Pipe rosettes or nests on top and place reserved cherries in each. Sprinkle top and sides with grated chocolate.
Place fish in a large baking dish or resealable plastic bag, pour 3/4 cup Lawry's Baja (r) Chipotle Marinade with Lime Juice over the fish. Marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag. Remove fish from dish or bag and discard marinade. Grill or broil fish and baste with 1/4 cup Baja Chipotle Marinade. Turn fish once and cook until fish flakes easily with a fork. While fish is cooking, combine mayonnaise, sour cream, and remaining 2-4 tablespoons of marinade in a small bowl. To serve place fish in tortillas, using two tortillas for each taco, top with shredded cabbage and drizzle with sauce.
In a large mixing bowl, combine 3 cups of flour and the yeast. In a medium saucepan, heat the milk, butter, brown sugar and salt until very warm (115F to 120F) and butter is almost melted, stirring constantly. Add the milk mixture to the flour mixture along with the eggs. Beat with an electric mixer on low speed for 1/2 minute then beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining flour to make a soft dough. Place dough in a greased bowl and grease top of dough lightly. Cover and let rise in a warm place until double (1 to 1 1/2 hours-less with Rapid Rise yeast). Stir dough down and divide into thirds (about 1 pound each). Place each portion in a 1-gallon ziplock bag, leaving ample space for dough to expand. Chill at least 2 hours before using. ***Eachportion will make a dozen cinnamon or dinner rolls or 1 pizza crust. TO FREEZE: After dividing dough, seal each portion in a ziplock freezer bag, removing all air. Label and freeze for up to three months. To use, thaw in bag overnight in refrigerator. To thaw in the microwave, unwrap dough and place in a greased microwave-safe pie plate. Cook uncovered on"low" or"defrost" until thawed (about 15 minutes, but microwave ovens vary so much--).
Combine beef, potato, onions, egg, cream, salt and pepper. Mix well and shape into 12 thin patties. Melt 4 tablespoons butter in a skillet. Saute patties about 7-8 minutes. Turn over and saute for 7-8 minutes more. Remove and keep warm. Melt remaining butter in skillet. Whisk in flour. Gradually add milk, whisking constantly. Bring just to a boil, stirring constantly. Reduce heat to low and cook 5 minutes. Pour over the meat patties.
Soak torn bread in milk 10 minutes. Add onion, dry mustard, poultry seasoning, salt, pepper, Worchester sauce,and eggs to bread. Mix well (can use a mixer). Add ground beef and mix well. Preheat oven to 350 degrees. Shape into loaf. Bake uncovered 1 hour and 15 minutes. Pour glaze over and bake 15 minutes more uncovered. Remove from pan and let rest 5 minutes before slicing.
Combine butter and garlic in large skillet over high heat and saute garlic as butter is melting. When butter sizzles, remove garlic and discard. Add chilies to skillet and cook just until butter begins to brown, about 1 minute. Add shrimp,salt and pepper. Sprinkle shrimp with lime juice and cook just until shrimp begin to color, about 2 to 3 minutes. Pour tequila into corner of pan; heat briefly and ignite, shaking pan gently until flame subsides. Remove from heat. Add parsley and toss to combine. Serve immediately with lime wedges.
Melt butter in large skillet over medium-high heat. Add onion and saute for 5-6 minutes or until translucent. Add sage, 1/2 teaspoons salt, 1/4 teaspoons pepper, and mushrooms. Saute 6-7 minutes, or until mushrooms lose their juices and begin to brown. Spoon mixture into large bowl. COmbine 1/4 cup flour and paprika in a shallow dish. Cut chicken breasts into 1/4" strips. Dredge chicken strips in flour mixture, shaking off excess flour. Heat 2 tablespoons olive oil in skillet over medium-high heat. Add chicken, sprinkle with 1/2 teaspoons of salt and rest of pepper. Saute chicken 5 minutes, or until cooked through, Add chicken strips to mushroom mixture. Add broth and wine to skillet, scraping pan to loosen browned bits. Reduce heat to low. Place sour cream in a small bowl and whisk in 1 tablespoons of flour plus remaining 1/2 teaspoons salt. Whisk sour cream mixture into broth mixture. Stir into chicken mixture; cook 1 minutes or until thoroughly heated. Add noodles and parsley, stirring well to combine.
Mix all ingredients together thoroughly. Use stuffing for poultry or feel free to experiment! Makes about 5 cups.
DIP: Place all ingredients into a food processor and pulse until smooth and place mixture in a small serving bowl; set aside. SHRIMP: Melt enough shortening or oil to equal 2-inches in a deep frying pan or use and electric deep fryer heated to 365°F. In a shallow dish, combine flour, cornstarch, jerk seasoning, and paprika. Pour coconut milk in a second bowl. In a third shallow dish, combine the crushed shredded wheat and coconut. Layout cooling racks and place waxed paper underneath to catch drippings. Hold each shrimp by the tail, coat with flour mixture, dip into coconut milk then into crushed shredded wheat mixture. Place shrimp on rack and repeat process until all shrimp are done. Fry 6-8 shrimp are at a time for 1-2 minutes or until golden brown. Drain on paper towels. NOTE: Shrimp may be prepared in advance and frozen for up to 2 weeks. To serve, defrost slightly and re-crisp in the oven at 375°F.
FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has been split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked). Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice. Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute. Whisk in the hot vanilla milk. Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula. In time, foam will subside. The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes. Immediately pour through strainer, stirring to cool. When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too). Store eggnog base in refrigerator overnight or up to three days, to ripen. TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl. Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture. Beat cream to stiff peaks and fold it in, too. Let some lumps of the cream and egg whites float on surface. Sprinkle with nutmeg. Serve immediately, using a ladle.
Combine first seven ingredients in a food processor or mix by hand until clumps begin to form. Combine fruits and sugar, possibly some additional cinnamon, into an 8-inch baking pan, sprayed with non-stick spray. Pour crumble mixture over top and bake on 375 for 45 minutes or until top is golden brown and apples are tender.
Cook pasta and drain. Meanwhile, in a large preheated skillet, saute pepperoni, canadian bacon, green pepper, mushrooms, celery, onion, olives and tomatoes (including juice) breaking up the tomatoes with spoon. Mix in garlic and spices and simmer on low for about 6 minutes. Toss in cooked pasta. Sprinkle with parmesan cheese (the kind you grate) and let sit on low until cheese melts (about 5 minutes). Serve hot with a green salad and garlic bread.
Cook ground beef and onion in a large skillet until meat is brown and onion is tender; discard pan drippings. Add chili powder, cumin and salt; stir well. Cook meat mixture over low heat 10 minutes. Spoon meat mixture into a 13x9x2-inch baking pan. Layer beans, tortillas and cheese over meat mixture. Pour tomato liquid over cheese; chop tomatoes, and spread tomatoes and chiles over cheese. Spread soup over top of casserole. Cover baking pan; refrigerate overnight. Bake, uncovered, at 350 degrees for 1 hour.
Place porcini mushrooms in a medium bowl and cover with boiling water. Place a small bowl atop the mushrooms so that they stay submerged in the hot water. Soak for 20 minutes, then drain and coarsely chop the mushrooms. Place butter and oil in a medium skillet over medium heat. When the butter has melted add the mushrooms and saute just until they begin to brown, about 3 minutes. Sprinkle with salt and pepper and remove from heat. NOTE: this step can be done the day ahead. Refrigerate the browned mushrooms until ready to use. Whisk 1/4 cup parmesan, the mascarpone, whipping cream, garlic and nutmeg in a small bowl. Add salt and pepper to taste. NOTE: this step can be done the day ahead - simply cover the bowl and chill until ready to use. Preheat the oven to 325°F Butter a wide shallow 2-quart baking dish. Arrange 1/4 of the potato slices in the bottom of the dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of the mushroom mixture over all. Follow with another layer of 1/4 of the potatoes, and another layer of 1/4 of the mushrooms. Spread half of the cheese mixture over all, shaking the dish if necessary to allow the layers to settle. Cover the cheese layer with a layer of potatoes, a layer of mushrooms, another layer of potatoes and the last of the mushrooms. Finally spread all of the remaining cheese mixture over the top. Sprinkle the 2 tablespoons of parmesan over all. Place the gratin dish on a rimmed baking sheet. Bake until the top is brown and the sauce is bubbling at the edges, about 1 hour and 15 minutes. Let rest 15 minutes before serving. NOTE: this dish can be made 2 hours ahead of time. Let stand at room temperature. Tent loosely with foil and rewarm at 300 F for 20 minutes.
Preheat oven to 450°F. Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside. FOR TORTE: In a mixer bowl beat egg whites, lemon juice, 3/4 teaspoon vanilla, and almond extract with an electric mixer on medium speed. Beat for about 3 to 4 minutes or until soft peaks form (tips curl). Gradually beat in the 1-1/4 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 minutes). Using a rubber scraper, transfer mixture to prepared pan and smooth the top. Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan. Place in preheated oven. Turn off oven. Let torte dry in oven with door closed for at least 8 hours or overnight. If using a tube pan, loosen edges and center with a sharp knife. Lift out tube. (Or remove sides of springform pan.) Slide knife under meringue. Invert onto a serving plate. Cover with plastic wrap and foil; freeze, if desired. FROSTING: About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl). Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight). Frost the tops and sides of the torte. Cover and chill until serving time. RASPBERRY SAUCE: In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar. Cover; process or blend until smooth. Strain sauce, if desired. Cover and chill until serving time. Serve the sliced torte topped with raspberry sauce. Garnish with fresh mint leaves, if desired.