HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a fry pan brown the ground beef until no longer pink, Drain and return to pan. For the sauce, combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 to 20 minutes. Pour enough sauce with the meat to cover to your liking and serve on toasted buns. You can freeze any remaining sauce you have left for other recipes.
Place prawns, coriander leaves, kaffir lime leaves, garlic, ginger lemon grass and chilli in a small food processor. Process until well combined. Using wet hands, form into 12 patties. Place 5cm water in large wok on high and bring to the boil. Line 2 bamboo steamer baskets (30cm) with non-stick baking powder. Divide prawn cakes between prepared baskets, cover with steamer lid and place over water in wok. Reduce heat to medium-high and steam for 5 minutes. Swap baskets around and steam a further 5 minutes. Check water level adding more if necessary, then steam a further 5 minutes, or until just cooked through. Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl. Serve the warm prawn cakes and baby rocket leaves.
Place the fruit in a blender or food processor and puree. Add the rest of the ingredients and blend or process until the mixture is smooth. Pour into glasses and serve.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.
Add water and hashbrowns in a large pot. Boil until hashbrowns are tender. Add remaining ingredients. Heat until desired thickness; adjust seasoning to taste with salt and lots of coarse black pepper.
Rinse fish and pat dry. Season with salt & pepper. Mix cornstarch with cayenne pepper and spread on a flat tray or dish. Pour coconut milk in a shallow bowl. Place chopped cashews in a shallow bowl. Dredge fish portions top only in cornstarch mixture shaking off excess. Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews. Place on lightly oiled baking dish, cashew side up. Bake at 350 degrees for 20 minutes until golden.
Batter:. To prepare the batter, pour the flour into a large mixing bowl, make a well in the center and add the egg yolk, beer and salt. Stir the ingredients together until they are well mixed, then gradually pour in the combined milk and water, and continue to stir until the batter is smooth. For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once. In either case, beat the egg whites until they form unwavering peaks on the beater when it is lifted from the bowl. Then gently but thoroughly fold them into the batter. Chips:. To cook the chips and fish, heat 4 to 5 inches of oil in a deep fat fryer to a temperature of 375*. Preheat the oven to 250*, and line a large shallow roasting pan with paper towels. Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches until they are crisp and light brown. Transfer them to the lined pan to drain and place them in the oven to keep warm. Fish:. Wash the pieces of fish under cold running water and pat them completely dry with paper towels. Drop 2 or 3 pieces of fish at a time into the batter and, when they are well coated, plunge them into the hot fat. Fry for 4 or 5 minutes, or until golden brown, turning the pieces occasionally with a spoon to prevent them from sticking together or to the pan. To serve, heap the fish in the center of a large platter and arrange the chips around them. Traditionally, fish and chips are served with malt vinegar and salt.
Combine the bacon, cheese, nuts, green onions, mayonnaise and Tasbasco sauce in a bowl, mixing well. Serve as a spread with crackers and fresh fruit or as a sandwich filling.
In a blender or food processor, combine 4 cups of the mango with 1 cup water, ginger ale, vinegar, oil and sugar. Puree until smooth. Season with salt and pepper, pour into a nonreactive bowl, cover and refrigerate until cold, about 4 hours. In another nonreactive bowl, combine the other 4 cups mango, cucmber, red onion and 1/2 cup chopped cilantro. Cover and refrigerate until cold. To serve, divide the cucumber mixture evenly among chilled soup bowls and ladle the soup over the mixture. Sprinkle with remaining cilantro. Serve immediately. The prep time assumes that you are using canned mango.
Heat oven to 350°F. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top. Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.
In a medium skillet, saute butter, onion, wine & mushrooms. Start the rice cooking on a separate burner. Stir the onion & mushroom mixture until the onions are transparent (about 2 minutes). Add in ground beef, salt & pepper. Cook until beef is no longer pink. Drain 1/2 the excess fluid, leaving 1/2 in the skillet. Lower heat to medium low. Stir in the sour cream and plain yogurt. Let simmer for 10 minutes over low heat. Serve over cooked rice.
Heat oil in a large pot over medium heat. Cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened. Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture. Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes. Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.
Build over ice in a pilsner glass,adding all spirits. Fill with mango juice. Garnish with green mango wedge or lime slice. Emjoy! ;).
For the chicken: Preheat oven to 350 degrees F. Stuff onions and carrots into the cavity of the chicken. Rub salt, black pepper and butter into skin of chicken. Place rosemary sprigs under the skin and place into a roasting pan. Place sage on top of chicken and roast for 1 1/2 hours. Remove the chicken from the oven. Transfer to a cutting board and allow to cool. For the filling: Place carrots and potatoes on sheet pan and season with salt and pepper. Place into the preheated oven and roast until caramelized. When chicken has cooled, discard the onions, carrots, sage and rosemary. Pull the chicken meat off the bones and cut into 1/2-inch pieces. Place into a large bowl with chicken juice from roasting pan along with potatoes, carrots, peas, corn, heavy cream and flour. Mix together well. *Cook's Note: Filling will be thick. For the crust: Knead all ingredients together in a large bowl, slowly adding the water. Divide into 2 pieces and roll out on a lightly floured work surface. One will be the bottom crust, the other the top. Place 1 piece of dough into the bottom of a 9-inch pie dish. Add filling and top with the other piece of dough. Crimp the edges together with a spoon or a fork. Brush the top crust with melted butter and bake in the preheated oven for 50 minutes.
In a cast iron skillet, deep pot, or deep fryer heat enough shortening or peanut oil for frying. Seed and chop jalapenos. In a mixing bowl add cream cheese, jalapenos, milk, garlic powder,cheese, salt and white pepper. Blend with hand mixer until creamy. Dip a pastry brush in water and paint square along the outside of egg roll wrapper.(When it is time to roll the wrapper this will ensure a good seal). Place 1 tablespoon of cream cheese mixture in the wrapper and roll up like an egg roll. Gently slip filled egg rolls into hot oil. Turning occasionally until golden. Let drain on paper towels or cooling rack. Serve with favorite sweet and sour sauce!
With a hand mixer, cream together butter and sugar, then blend in eggs and vanilla, then flour and baking soda. With a large spoon, stir in the ingredients oats through nuts. Spread in a greased 13 x 9-inch pan, bake 25-30 minutes at 375F, let cool and cut into bars.
Using a stand mixer, whisk whole eggs, egg yolks, butter and salt until thick and lemon colored. Slowly beat in the confectioner's sugar and brandy. Change to the dough hook and slowly mix in the flour a 1/4 cup at a time until the dough forms and pulls away from the bowl. Using the dough hook, knead the dough for 3-5 minutes. It should be thick like bread dough. Keep the dough in the bowl covered with a damp towel to keep it from drying out. Snip off a baseball sized piece of dough. On a floured surface, roll to 1/8 inch thick at the most! Using a sharp knife cut the dough into 1 1/2 inch wide strips. Then cut the other way in a diagonal to make pieces of dough that are about 1 1/2 X 4 inches. Next use your knife to cut a slit in the center of each piece. To form the wing shape, take one pointy end and poke it through the slit. Very gently pull the end through the slit to form a bow shaped cookie. In a heavy pot or deep skillet, heat the fat of choice (I like lard) to 350°F Use a thermometer! Drop the cookies, 3 cookies at a time, into the fat. Drop 3 cookies at once not 1 at a time. The cookies will sink to the bottom at first then they will puff up and float a couple of seconds later. As soon as this happens use a couple of forks to turn them. Immediately after you turn them use a deep fry strainer to remove them from the fat to drain on brown paper bags. Dust the still hot cookies with confectioner's sugar and repeat, cooking 3 cookies at a time until finished. Store in tightly covered, wax paper-lined tins.
Preheat oven to 400°F. Bring chops to room temp and season with salt and pepper. Heat a large cast-iron skillet over medium-high heat with oil. Brown chops well on both sides and edges, 7-8 minutes total. Place pan in oven and roast chops to finish cooking through, 10-12 minutes. In small skillet over medium heat, melt butter and add crushed garlic. Brown butter until nutty and fragrant, remove from heat and add vinegar. Spoon brown butter over the chops. Serve.
Prepare macaroni according to package directions. While pasta cooks, melt butter in a large pot. Add cream and bring to a simmer. Add mascarpone and stir until melted and smooth. Add salt, pepper, hot sauce (if using) and cheddar; stir until melted and smooth. Drain pasta, reserving some of the pasta cooking water. Add hot pasta to cheese sauce and stir until coated. If it seems too thick, add pasta water, 1 tbsp at a time, until desired consistency achieved. Serve at once.
Place potatoes in a buttered 1 1/2 quart casserole. Combine brown sugar, butter, salt, and water; heat to dissolve sugar. Pour brown sugar syrup over sweet potatoes. Bake at 375F, basting frequently until bubbly.
Pre-heat oven for 15minutes- set at 350 degrees F. Mix all ingredients together until the dough is less sticky enough to be kneaded with your hands. Knead for approximately 7 minutes. Roll out dough and cut into small fun shapes. You can place them n cookie sheet close together as they don't spread. (If the dough is a bit hard to manage, wrap it in saran wrap and let it sit in the freezer for approximately 20 minutes). Bake for 25 minutes or until brown. (My dog loves the crunch so I bake mine a little longer). Let it cool and serve with TLC.
Preheat oven to 350 degrees F. Rinse chicken and pat dry with paper towels. Grate zest from 1 orange and from only 1 of the lemons and reserve it. Cut the zested lemon into quarters and rub the outside of the chicken with the lemon quarters and discard them. Cut the zested orange into quarters and also cut the other lemon into quarters and reserve them. In a small bowl, stir together lemon and orange zests and 1 tablespoons of the grated ginger and rub this mixture evenly inside cavity of the chicken. Put the orange and remaining lemon quarters inside body and neck of the chicken and season chicken all over with salt and pepper. Place the chicken on a rack set in a shallow roasting pan. In a small bowl stir together margarine or oil, citrus juices, honey, and remaining 2 tablespoons of grated ginger. Place chicken on the middle rack of the oven and roast for 2 to 2 1/2 hours, or until a meat thermometer inserted in the fleshy part of thigh registers 170 degrees F. and juices run clear. Baste with the citrus juice mixture at least 4 times during roasting. *If chicken is browning too quickly, tent with foil. Transfer to a platter and let rest for 10-15 minutes before carving chicken. Garnish with orange sections.
Preheat oven to 325°F. Smash the banana in a large bowl, then mix in the eggs, honey, oil and cinnamon. Add the protein powder, baking powder and buckwheat flour. Fold in the blueberries. Pour into a medium sized baking loaf tin, and bake for 50 minutes, or until cooked through. Cover with foil halfway through cooking if the bread starts to over brown. Remove from the oven and cool for 30 minutes before turning out onto a wire rack to finish cooling.
Heat 2 Tbls olive oil in frypan or directly in a large shallow casserole dish. Add the onion and cook over low heat until soft and golden. Add garlic and cook for 1min. Remove from the pan. Dust veal with flour and brown both sides in the hot pan in batches and remove. Return the onion to the casserole and stir in any remaining flour. Slowly stir in tomatoes, coke and stock and add French onion soup powder. Combine well. Return the veal to the casserole and bring to boil, stirring. Cover and reduce heat to low so that the casserole is only just simmering, or place in your oven. Cook on low heat for 21/2-3 hours, or until the meat is almost falling off the bone. Thicken juices with a little cornflour and water if necessary. Serve over plain rice. Sprinkle with chopped parsley. Note: The addition of chopped celery and sliced carrots visibly enhances this dish.
Chop tomatoes, onion, and cilantro. Mix these together in a bowl. Juice one lemon and pour the juice over the top of the tomato, onion, and cilantro. Add honey now if using. You can also add chopped cucumbers, as well as radishes. Sprinkle with salt (to taste) a good pinch and toss the salad. Cover and refrigerate for at least 15 minutes to allow all the juices to mix together.
Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes. Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper. Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear. Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend. Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.
In a pan melt together the margarine, marshmallows and toffee pieces. When melted, take off the heat. Add the Rice Krispies; mix well. Pour into a greased tray (I use a roasting tray). Flatten mixture and leave to set.
Bring 6 cups of salted water to a boil in a large pot. Add the orzo and boil for 8-10 minutes or until tender. Drain, and toss with 1 Tablespoon of the olive oil. Spread the orzo onto a sheet pan, and cool in the refrigerator. Meanwhile, place the lentils, carrot, celery, onion, bay leaf, and salt into a large pot, and add enough water to cover. Bring to a simmer, and cook until lentils are just tender, about 25 minutes. Drain, and discard the carrots, celery, onions, and bay leaf. Mix the lentils and the cooled orzo in a large salad bowl. Add the cucumber, tomato, parsley, almonds, mint, basil, lemon juice, and remaining oil. Toss until combined, and season to taste with salt and pepper. Set aside to allow the flavors to develop for at least 1 hour before serving.
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves. Add rabbit and turn to coat evenly. Cover and chill at least 1 hour or overnight. Preheat oven to 375°F. In a bowl, stir mustard and water until smooth. Turn rabbit over, then spread top of meat with half of mustard mixture. Bake, uncovered, in a 375°F oven for 20 minutes. Turn meat over and spread other side with remaining mustard mixture. Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more. Place rabbit on a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes. Add half and half, whisk until bubbling. Add all but 2 tablespoons cheese and whisk until melted. Pour sauce over rabbit; sprinkle with remaining cheese. Serve on warmed plates.
Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl. Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture. Melt the butter in a large skillet over medium-high heat. Add the scallops to the butter and saute them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm. Add the mushrooms and onions to the skillet and saute, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown. Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce. Reduce the heat slightly and simmer until the sauce has reduced by half. Remove the pan from the heat and stir in the Cognac and scallops. Preheat the oven broiler. Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes. Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.
In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center. Yield: 8 servings.
Combine and mix ingredients well in a small bowl. Slather completely over the meat, then apply your spice rub before placing it in the barbecue. Left over mustard sauce will keep in the refrigerator for several months, so you can make a larger batch to have handy for the summer.
For the Pork Chops: In a gallon container, add 1 quart warm water. Add the Kosher salt and light brown sugar. Whisk until dissolved. Add ice cubes and cold water to make 1 gallon brine. Place the pork rack in a large container and cover with the cold brine. Refrigerate for 15 hours. Soak the wood chips in water for at least 2 hours before smoking the pork. Remove the pork rack from the brine, rinse with cold water, and pat dry. Season lightly with ground black pepper. Fire up the smoker and "cold-smoke" the pork rack at about 125° for 3-4 hours, turning once. Refrigerate the smoked pork rack until thoroughly chilled. The pork should have good smoke flavor on the outside, but be nearly raw on the inside. Cut the pork rack into 8 pork chops. For the andouille sweet potato hash: Cook the sweet potatoes: Preheat oven to 350°. Heat 2 Tablespoons of butter in a large pan over medium-high heat. Add the diced sweet potatoes and cook, stirring constantly for 4-5 minutes. Season to taste with Veggie Mojo. Cook, stirring constantly, for 2-3 minutes. Place the sweet potatoes in the oven and cook, stirring occasionally, until they are tender, but firm (al dente), 15-20 minutes. Remove from oven and set aside. In a separate pan, melt 2 Tablespoons of butter over high heat. Add the diced andouille sausage and cook, stirring occasionally, until the andouille is well browned. Add the celery and onions. Cook, stirring occasionally, until the onions are soft and clear. Reduce heat to low. Add the salt, white pepper, black pepper, cayenne, savory, and thyme. Cook, stirring occasionally for 1-2 minutes. Add the roasted sweet potatoes and mix well. Cook until warmed through, remove from heat. For Chef Frank's Veggie Mojo seasoning: Combine all ingredients. For the blueberry cane vinegar glaze: Make blueberry compote: In a pot, add the blueberries, lemon juice, sugar, and vanilla. Cook over low heat, stirring occasionally, just until the blueberries begin to break up and form a thick, syrup-like consistency. Remove from heat and set aside to cool. Heat the duck fat or olive oil in a pot over high heat. Add the onions and cook, stirring occasionally, until the onions are well browned (caramelized). Add the reduced stock, orange zest, orange juice, 3 cups of blueberry compote, salt, and white pepper. Bring the mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add the cane vinegar and puree the sauce with a hand mixer. Strain through a large-holed strainer (China cap). To serve: About 1/2 cup mild olive oil. 8 cold-smoked pork chops. about 8 teaspoons Chef Paul Prudhomme's Meat Magic(R) seasoning. Andouille sweet potato hash. Blueberry cane vinegar glaze. Preheat oven to 500°. Season the pork chops lightly on all sides with the meat seasoning. Heat a large pan, or large skillets, over medium-high heat. Sear the pork chops on both sides, place in oven, and cook just until done, 8-10 minutes. Serve each pork chop with 1/2 cup of the hash and 1/4 cup of the sauce.