HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onions and garlic over medium heat with oil. Raise temperature, brown mince. Deglaze with wine. Add remaining ingredients (minus pasta). Reduce temperature and simmer for 30 minutes. Cook pasta al dente. Serve sauce over pasta, top with cheese.
Heat oven to 450 degrees. 2. In a small bowl, combine the peanut butter, half of the green onions, soy sauce, vinegar, and cayenne. Gently loosen the skin of the chicken and spread half of the paste between the skin and the meat. Rub the rest of the paste all over the outside of the chicken. Put the remaining green onions, ginger, garlic, and cilantro into the chicken cavity. 3. Roast the chicken, breast side down, in a roasting pan for about 20 minutes. Reduce the oven temperature to 325 degrees and flip the chicken breast side up. Baste with any juices that have accumulated in the pan. Roast for 30 to 40 minutes, until a meat thermometer inserted in the thickest part of the thigh reads 160 to 165 degrees and the juices run clear. Let the bird rest for 10 minutes before carving.
How to prepare the crust:. In a large bowl add the flour, margarine, egg and baking soda. Mix with your hands until you get an even dough. Put the dough in the fridge for 30 minutes (the secret for a flaky crust). After 30 minutes remove the dough from the fridge and place half of the dough over a wax sheet to flat the dough with a roller ( the crust should be very thin) after flattening the crust place on a baking pan 13x9 inches Without the baking sheet ( no need to grease the pan) Now do the same with the rest of the dough that you're going to use to cover the pie with. How to prepare the filling:. In a large sauce pan cook the shrimp with garlic, salt and pepper let it cook for about 3 minutes then add the fish sauce and soy sauce then add the lobster bisque and cream cheese. Cook until you get a creamy sauce that will be about 10 minutes. Let it cool down and then put the filling over the crust already on the baking pan. Cover the pie with the rest of the dough and brush with an egg yolk mixed with olive oil. Bake for about 30-40 minutes or until the crust turn golden brown.
Heat oil in a large heavy pot over medium-high heat. Add onions, celery, 1/2 of the parsley, and all of garlic and saute until tender, about 10 minutes. Add tomatoes and simmer 10 minutes. Add vinegar, fennel, spices, salt and pepper and simmer 20 minutes. Add stock, white wine and continue to simmer for another 30-45 minutes, stirring occasionally and adding more stock if needed. Then add the shrimp and fish and simmer until the shrimp are almost cooked through, about 4 minutes. Serve in big soup bowls, and top each serving with crabmeat, parsley, and a drizzle of extra-virgin olive oil.
Cinnamon sticks and whipped cream, optional. In a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in vanilla and spices. For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired. Cover and refrigerate leftover butter mixture for up to 2 weeks.
For The Bread: Whisk together the yeast, water and sugar. Stir in the oil, the all-purpose flour and most of the bread flour, then the salt. Mix to form a soft dough. Knead the dough for 8 to 10 minutes, till it's elastic and supple, adding additional flour as needed. Place the dough in a large, well-greased bowl, cover with plastic wrap and a tea towel, and let rise until doubled. Alternatively, allow the dough a long, cool rise in the refridgerator, several hours or overnight. Bring the dough to room temperature before shaping; it'll rise as it warms up. Divide the dough into 8 pieces. Stretch or roll the pieces into irregular slabs, and let rest for 15 minutes, covered with a tea towel. Spread some lemon/olive oil/za'atar mixture onto each piece of dough. Rub grill with vegetable oil. Preheat the grill to its hottest temperature. Place the flatbreads gently on the grill. Cover and bake for 1 to 2 minutes, then check for doneness. Allow to bake until the tops begin to brown. Brush with additional topping if desired and remove from the grill. For The Za'atar Topping: Mix topping ingredients with a whisk until well blended. Set aside until ready to use.
Place beans in a large pot. Fill water to four inches over the beans. Bring to a boil over medium high heat on top of stove. Add ham hock or bone, salt and pepper. Reduce and simmer covered for three hours or until beans are soft. Add water as needed to keep beans covered. I have always eaten these beans cooked extra-soft but you may keep them a little firmer!
In a bowl, combine the potatoes,butter,salt and pepper. Press into six greased 10 oz custard cups;set aside (I used a small casserole dish). In a small saucepan,saute onion in butter. Add the flour,bouillion,worcestershire and basil. Stir in the milk. Bring to a boil;cook and stir for 2 minutes or till thickened. Add chicken and peas. Spoon into prepared crusts. Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.
Cut the drumsticks in medium pieces. Steam them in idle plates for 5 minutes. Peel garlic and leave it whole (dont cut/chop). Grind methi, mustard, dry chilli and tamarind to a fine paste. Heat oil in a skillet. Add garlic, pickle powder, ground paste, salt and steamed drumsticks. Cook on low flame for 5 minutes. Cool it, add vinegar and gingley oil. Mix well. Soak for 3 days. Serve.
Place pork in a bowl - drizzle w/ 2 T. soy sauce, and set aside. In another bowl, combined sugar and cornstarch. Stir in broth, lemon juice, and red pepper flake and remaining soy sauce - blend and set aside. In a nonstick skillet stir - fry pork, onions and garlic in oil for 4 minutes. Add peppers and fry for 4 - 5 minutes. Stir cornstarch mix and add to pan. Bring to a boil, cook and stir for 1 minute or until mixture thickens. Serve over the cooked rice.
Dice onions and celery. Melt butter over medium heat. Saute onions & celery over low heat until they turn soft. Stir into broth. Add ginger, soy sauce, and sesame oil. Bring to a boil. Add salt to taste. Mix arrowroot powder or cornstarch with water until smooth. Pour into soup and cook until thickened. After soup has thickened, whisk your eggs together and pour intermittently into soup. Serve in bowls and enjoy!
Cook pasta according to package dirctions but add in the broccoli he last 2-5 minutes of the cooking time. Drain. While pasta is cooking, in a skillet heat oil over medium high heat. Add garlic and cook, stirring for 1 minute or until garlic is golden. Stir in tomatoes and cook stirring for another minute or so or until skin starts to blister. Add drained pasta and broccoli, salt and pepper and cook another 2 minutes, stirring. Transfer mixture to a large bowl, stir in cheeses.
Cut off the main stalk and trim the base of any excess leaves, Divide the romanesco into florets, trying to maintain good-sized pieces - about the size of an egg. Steam or boil the romanesco gently for about 10 to 12 minutes, depending on the size and weight; check after 8 minutes - the vegetable stalk should be soft enough to pierce a skewer in to it - but the pretty heads should still be whole and firm, as well as retaining their beautiful pale green colour. If the romanesco is still too hard, continue to boil or steam, checking it every 2 minutes or so. Add the butter and the oil top the pan and very gently toss the vegetable florets so they are all coated in the butter and oil. (If using a steamer, put the florets into a pan to do this.). Arrange the florets in an attractive serving bowl or platter - sprinkle over the grated cheese and top with toasted hazelnuts if you decide to use them. Serve with crusty bread for a light and elegant luncheon dish. Alternatively, serve as the main vegetable accompaniment to most main course meals. Serves 4 as a light lunch with bread, and 6 as a vegetable accompaniment.
Break the eggs into a 2 cup measuring cup. Add cooled milk to equal 2 cups liquid. Beat in the sugar, yeast and 3 cups of the flour. Let rest for 20 minutes. Stir in the salt, butter, lemon zest, raisins and 2 cups flour. Stir until the dough begins to pull away from the sides of the bowl. Turn out of the bowl and knead,using the last cup of flour if needed, to make a smooth , elastic dough. (You can do the whole process in a stand mixer, too!) . Halfway through, let the dough rest while you lightly oil a bowl. Bread dough loves a short rest! Return, knead again until you have a smooth elastic dough. Place in the bowl let rise until doubled, punch down, let rise again. Dough is ready when you poke your finger in and indent remains. Turn it out onto a table divide into 3 equal pieces (I use a scale). Roll into ropes an inch in diameter, letting the dough relax if you need to, to relax the gluten. Braid and form a wreath, tucking the ends into each other as best you can. Place on a greased baking sheet cover with a damp cloth or lightly greased cling film let rise for 45 minutes. Glaze with the egg wash and sprinkle the almonds over top a generous amount. Put in a cold oven turn oven to 400 degrees for 15 minutes, turn oven down to 350 and bake for an additional 25-30 minutes. Remove, cool and serve or store until you are ready for this wonderful bread.
Heat 1 tbsp of the oil in a small pot over medium heat. Add the rice and 1 tbsp each of basil and oregano. Stir for 1 minute and add the water. Bring to a boil, reduce heat to a simmer, cover and cook until rice is tender, 30-45 minutes. While rice is cooking, chop the broccoli and cauliflower and drain the cans of green beans. In a large, deep pan over medium heat, add the rest of the oil. Once heated, add the garlic, stir until fragrant, then add the broccoli and cauliflower. Toss until they begin to soften, then add the can of tomatoes, juice and all, as well as the rest of the basil, oregano, salt and pepper. Toss well and loosely cover to let some of the steam out. Uncover every few minutes and stir until the vegetables are fork-tender, about 15 minutes. Next, add the green beans, toss well to combine, turn the heat down to low, and loosely cover until the rice is done. To serve, place only a few small spoonfuls of rice on a plate and cover with lots of vegetables.
Beat together cheese, mustard, Worcestershire sauce and butter to make a paste. Spread on toast and place under broiler for 3 minutes until bubbling and golden. Top with poached egg if desired.
Cut chicken into strips 1/2 inch wide. Melt butter in skillet and add the chicken pieces when hot. Sprinkle with salt and pepper. Cook, stirring often, about 2 minutes. Sprinkle over chicken the shallots and curry powder. Stir well. Cook about 1 minute. Transfer chicken to a bowl. Add wine to skillet and cook over high heat about 3 minutes, until reduced to 1/4 cup. Add chicken juices from the bowl. Add cream to the skillet and cook over high heat about 4 minutes. Add chicken and stir to blend. Chicken should be hot through. Serve with rice and cucumber raita.
Preheat oven to 350°F. Place all of the butter (1/2 cup plus 2 Tablespoons), brown sugar, eggs, and vanilla in a mixing bowl. Mix well. Add flour, baking powder, and salt. Mix well. Stir in nuts and chocolate chips. Grease and flour an 9x13x2 inch baking pan. Press dough into the pan. Bake for 25-30 minutes. Cool in pan before cutting.
Preheat an electric panini maker according to the manufacturer's instructions. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of one slice with the mayonnaise. Spread the top of the other slice with the cranberry relish. Arrange the turkey on the mayonnaise. Top with the dressing, then top with the other bread slice, oiled side up. Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden, 3 to 5 minutes. Transfer the sandwich to a cutting board and cut in half. Serve immediately with the warmed gravy for dipping. Serves 1.
Set oven to 350 degrees. Grease a 13 x 9-inch baking pan. In a bowl, combine all streusel topping mixture; set aside. In a bowl, combine the butter with 1-1/3 cups sugar, vanilla and lemon juice; beat in the 2 eggs, then stir in sour cream. In another bowl, sift together flour, baking powder, baking soda and salt. Add to the butter/sourcream mixture; mix well to combine. Combine the pie filling with 1/3 cup sugar, pecans and cinnamon. Spread 1/2 of the batter into a prepared baking dish, then spoon the cherry mixture over the batter. Spread the remaining batter on top of the cherry mixture. Sprinkle with the streusel topping. Bake for 45 minutes. Serve warm.
Make 2 sandwiches with the bread using the softened cream cheese as filling. For the batter, beat the eggs, milk, cinnamon and nutmeg together. Slice the peaches and saute over medium heat in butter until slightly soft. Add the blueberries and amaretto; let simmer for a minute or so. Dip the sandwiches into the egg batter and cook until golden brown and crispy. Transfer to a warmed plate and slice on the diagonal. Pour fruit over top of the toast. Garnish with a sprinkling of confectioners sugar and toasted almonds.
Preheat oven to 400 deg F/ 200 deg Celsius. Beat egg whites until stiff and then gradually add confectioner's/icing sugar and beat until thick and glossy. Fold in the cornflour and ground hazelnuts (or almond flour). Draw 2 x 7 inch/about 6 inch circles on 2 pieces of baking paper. Divide meringue mixture between them, and spread neatly with a knife. Bake for 2 hours or until meringues are crisp. Turn off oven, open door very slightly, and allow meringues to cool in oven. CHOC MOUSSE: Place the broken chocolate and cream in a double boiler. If you are a dab hand at this, merely use a thick-bottomed smallish pot. Heat gently, stir until smooth, and allow to cool down. Separate the eggs. Add egg yolks and stir until well combined. Whisk the 2 egg whites until soft peaks form, and fold into chocolate mixture. Fold in cream, and refrigerate for 15 minutes. Place one meringue carefully on a cake plate. Spread with the mousse and top with the remaining meringue. Refrigerate for 3 - 4 hours or until mousse sets. Dust with cocoa before serving.
Combine parsley with wine and vinegar, boil for 10 minutes. Add honey. Strain mixture and pour into bottles. Take 1 tbsp, three times a day.
In medium bowl, mix mayo and egg with wire whisk. Stir in remaining ingred. except oil and dry bread crumbs. Shape mixture into 6 patties (mixture will be moist). Coat each patty with dry bread crumbs. In nonstick skillet, heat oil over med heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes begin to brown too quickly.
Combine chicken broth, spaghetti sauce, potatoes, onion, red pepper, crushed tomatoes, basil, chicken and mushrooms into a slow cooker. Stir to mix all ingredients. Cook in the slow cooker on low for 8 hours or on high for 4 hours. Add the 1/2 of the mozzarella cheese (4 ounces) and gently stir. Top with the remaining mozzarella cheese and parmigiano-reggiano cheese and serve immediately.
Toast the walnuts in a small frying pan for a couple of minutes. Put in food processor or blender and whizz briefly to chop. Add cheesse, lentils, garlic, oil, lemon juice and soy sauce. Blend until smooth as you want. Taste and season. Refrigerate.
Put the eggs in a small saucepan and cover with cold water. Bring to a simmer over medium-high heat, turn the heat off and let the eggs sit for 12 minutes. Lift the eggs out of the pan and cool; peel the eggs. Meanwhile, put the bacon strips into a big skillet and cook for 3 to 4 minutes over medium heat to render the fat. Scoop the bacon out and set aside onto a plate, leaving the fat in the pan. Add the onion and garlic and cook for 5-6 minutes, until soft. Add the honey and vinegar and keep cooking until the onion has caramelized, about 5 more minutes. Toss the spinach into the pan, sprinkle with salt and pepper, and toss with tongs until the spinach is just wilted, about 30 seconds. Dump the spinach out into a bowl and add the bacon. Halve the eggs and arrange on top of the salad.
Note: the estimated time does not include refrigerating overnight. Whisk together flour, baking powder, and salt in a bowl. In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla. Heat water in a liquid measuring cup in the microwave in 30 second increments until a thermometer reads 110&deg;F Add the yeast and whisk until dissolved. Gradually whisk the yeast mixture into the evaporated milk mixture. Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula. Add remaining 1 1/2 cups flour and stir to combine. Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight. Heat about 2 inches of oil in a Dutch oven to 375&deg;F. Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks. Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up. Fold the whipped cream into the Nutella in 3 batches using a spatula. Transfer the mixture to a pastry bag fitted with a #803 tip. Set aside in the fridge. Punch down dough and turn out onto a lightly floured surface. Roll out the dough to a 15-inch circle, about 1/8 inch thick. Trim the circle into a 12" square. Cut 20 squares that are 2 1/2 inches each. When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown. Drain the beignets on a paper towel lined sheet tray. Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream. Dust heavily with confectioners' sugar and enjoy!
Place the first six ingredients in a food processor and pulse just until the batter comes together. Empty the batter onto a sheet of parchment or wax paper sprinkled with oat bran. Press the mixture with your hands until it's even in height all the way around. Roll into a long log. Wrap tightly and let harden overnight in the refrigerator. Slice off pieces and put in a baggy for your bike ride, or wherever your adventures take you!
Heat olive oil in a Dutch oven over medium-high heat. Add onion; saute 2 minutes. Stir in curry and allspice; cook 1 minute. Add water, broth, sweet potato, and salt. Cook 25 minutes or until potato is tender. Place half of sweet potato mixture in a blender; process until smooth. Repeat procedure with remaining sweet potato mixture. Return pureed sweet potato mixture to pan. Bring bisque to a boil; remove from heat. Stir in 1 cup yogurt until blended. Top each serving with about 1 tablespoon yogurt; garnish with chives, if desired.
Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.
In a large bowl whisk together pastry flour, polenta, fine sugar, baking powder, baking soda, fine sea salt and allspice. In a medium bowl wisk together low-fat cultured buttermilk, 1 egg, Franglico Liqueur and corn oil. Combine liquid ingredients into dry ingredients all at once. Stir batter until smooth but do not over mix. Heat a large heavy bottom pan or griddle. Coat pan or griddle with butter-flavored cooking spray. Pour a 1/3 cup pancake batter in pan or griddle, cook pancake about 2-minutes. Turn pancake over, cook 1-2 minutes or until pancake is golden brown. Cook 5 more pancakes and hold warm for service. Assemble the One Eyed Jack's. Fry 1 egg sunny-side up and place on a warm plate. Cut a 1 1/2 inch diameter hole into the pancake. Place pancake over egg and drizzle with warm Maple Syrup. Fry remaining eggs one at a time. Assemble One Eyed Jack's and serve. Garnish the plates with Fresh Strawberries or Fresh Seasonal Fruits.
Peel the cooked taro and cut into 1-inch cubes. Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro. Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash. Continue to mash and turn the pounded taro over each time. Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick. Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth. If the poi is kept in a refrigerator it should be mixed with water before storing. To mix: Add a little water and stir round and round with the hand until all the water is absorbed. Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it. Store in a cool place or serve immediately. Or let it stand 2 to 3 days for a sour flavor.
Preheat oven to the temperature for muffin pans as directed in the cake mix package. Prepare cake mix by mixing it with applesauce and the amount of water directed in the package. Grease two 12-muffin pans with cooking spray. Drain pineapple slices and cut into chunks that will fit into the muffin pans. Mix the chunks with the syrup. Divide to 24 portions and add to each muffin slot. Divide prepared cake mix into 24 portions and spoon over the pineapple mixture in each muffin slot. Bake according to cake mix direction. Serve by flipping each cupcake upside down on a plate.
Slit the buns into half without cutting them into two. Heat a tbsp. of oil in a pan. Saute onions till translucent. Add the paneer, potatoes, crushed red chillies, fried onion, green chillies, corriander leaves, garam masala powder, salt and raisins to the pan. Mix well. Allow to cook for 10 minutes. Allow to cool. Make cylindrical shaped croquettes. Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs. Refrigerate for an hour or more. Heat sufficient oil in a wok. Deep fry the rolls till golden brown. Drain onto an absorbent kitchen towel. Apply butter on the sides of the buns. Apply mustard paste after that. Place a spoonful of chopped onions on one side. Spread tomato ketchup on the other side and arrange the shredded lettuce. Place the hot fried rolls, one in each bun. Put a whole green chilli if you desire. Serve immediately.
Crack the egg, mix it up a bit, and add the elk. Stir together. Cut the carrot, celery, onion, and garlic into large chunks. Put them all together in a food processor, and pulse until they are in small, even pieces. (Don't let them turn into mush!). Add the cut vegetables to the meat, and the rosemary, pepper, oil, and ketchup. Mix it all up, using your hands is the best way to ensure an even mix. Form into a loaf and put into a loaf pan. Bake at 350 for approximately an hour.
Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown. While baking, use this time to blend together water & flour until smooth; set aside. Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken. Return to oven and reduce heat to 350°F and bake 45 - 60 minutes. Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.
Steep teabag in water 3-5 minutes, depending on desired strength. Add caramel syrup. Garnish with cinnamon, diced apple, and/or whipped cream if desired. Enjoy!