HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soy sauce, honey and ginger in a jug and set aside. Place a large steamer over a wok or large saucepan of simmering water (I use an electric steamer). Place broccolini in steamer and cook covered for 6 to 7 minutes or until just tender and then transfer to a bowl. Add sauce mix and toss to combine and sprinkle with sesame seeds.
Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the new potatoes in the basket for about 20 minutes. Let cool and then slice in quarters, lengthwise. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and dill. Season with salt and pepper to taste. (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days). Gently toss the quartered potatoes in the vinaigrette and serve.
1.Place roast in crock pot and season with pepper. 2.Mix rest of ingredients together and pour over roast. 3.Cover top with mushrooms and add bay leaf. 4.Cover and cook on low 6-9 hours. 5.Remove roast to rest on platter. 6.Discard bay leaf. 7.Turn crock pot to high. 8.Whisk cornstarch into juices to thicken. 9.This makes a wonderfully tasty au jus, or over mashed potatoes. 10.Enjoy! 11.You can easily make additions to this: pearl onions,.
Heat oven to 350°F Line the bottom of three eight inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients. In a large bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined. Add 1 cup of the boiling water and carefully stir until it is mixed inches Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean). MINT BUTTERCREAM FROSTING: Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered. GANACHE: Place chocolate chops in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chocolate chips have completely melted. Stir in the vanilla. Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles. You can actually cut this recipe and still have enough to cover the cake. But you will love having leftovers to pour over ice cream, drizzle over cupcakes -- so many possibilities! Cover and store refrigerated for up to 2 weeks.
For dough: mix water and flour with a wooden spoon. when well mixed, knead until it becomes a firm, elastic dough, quite flexible. VERY IMPORTANT: keep dough in airtight container until ready to use, so it DOES NOT DRY OUT. For filling: mix beef, bouillon, and soy sauce with hands until well combined. set aside. Turn out dough onto floured surface and roll out slightly thinner than a floppy disk. Personally, I use a coffee mug to cut out circles of dough, but you can use a 3-4" cookie cutter if you like. Cut out a circle of dough, and place 1Tblsp. of meat filling into circle. Fold in half lengthwise, and seal. (You may do different pinches and folds to make it look prettier if you like). Repeat with rest of momo's. (cover with a damp cloth so they dont dry out before steaming.) To steam, you can use either a steamer or a skillet . If using skillet, Line the bottom of the pan with cabbage leaves to prevent dough sticking on metal. fill with enough water to steam dumplings. If using steamer, lightly oil before steaming. Steam for 10 minutes. ENJOY! ^_^.
Sift together the flour, cocoa, salt. Add the sugar gradually to the shortening, creaming well. Blend in the 2 unbeaten eggs and vanilla. Combine the baking soda and water. Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients. Blend thoroughly after each addition with the mixer on low speed. Fill 20 to 24 muffin pans one-half, lined with muffin paper cups. Sprinkle 1 cup of the chocolate chips and the nuts over the cup cake batter. Bake in 375 oven for 20-25 minutes.
Whizz all the spices paste ingredients together in a food processor with 4 Tbsp of water to make a thick coarse paste. Pierce the aubergine with a skewer and place directly over a gas flame, or under a hot grill: cook, turning, until charred. Transfer to a plate and leave until cool enough to handle. Cut off the stem and halve the aubergine lengthways. Scoop out the flesh and discard the skin. Whizz the aubergine flesh with the coconut milk. Heat the oil in a large pan and fry the onions for 4-5 minutes. Stir in the spice paste and fry for a further 2 minutes. Add the carrot and cook for 10 minutes. Add the orange pepper, tomatoes, chick peas, potatoes and 400ml of water. Bring to the boil and simmer for 20 minutes. Stir in the coconut and aubergine mixture and peas. Bring to the boil and simmer for 10-15 minutes. Garnish with fresh sprigs of coriander and serve with basmati rice.
Heat a large cast iron or stainless steel paella pan (or the equivalent) over medium high heat and add the olive oil; cook chorizo to render the fat, about 5 minutes. Reduce the heat and sdd onions, garlic, saffron, and turmeric and allow the onions to sweat until softenen, but not browned, about 8 minutes. Stir in the rice to coat with oil and lightly toast, about 3 minutes. Add chicken stock and cook for 15 minutes, stirring occasionally, adding water if the mixture becomes dry. Stir in the peas, then nestle the bass in the rice; let cook until the fish just starts to get opaque, 5 minutes. Arrange the cockles or clams in a patter, placing the hinges down into the rice so that they open nicely; then place the mussels around in a similar manner. Turn the fish portion, then place the shrimp in a pattern as well; arrange the pepper strips like wheel spokes. Cook another 5 minutes, then turn the shrimp over; arrange the calamari all around. Once the shells are all open (discard those that fail to open), the seafood should all be opaque and cooked through; sprinkle with parsley and arrange the lemon wedges around the outer edge of the pan.
For spice mixture: Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.) For salad: Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between plates. For steaks: Brush the steaks with EVOO infused with chopped garlic all over before dipping in the spice mix. Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and sliced mushrooms, cook until desired doneness, about 2 minutes per side for medium-rare. (Or grill the steaks instead and sautee the shrooms in a pan.) The shrooms may need more time, use your judgement. Transfer meat to cutting board; let stand 2 minutes. Thinly slice steaks crosswise.Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and avocado and serve.
Adjust oven rack to lower-middle position. Heat oven to 300. Heat oil over medium-high heat until shimmering. Add onions; cook until softened, about 5 minutes. Stir in garlic, oregano and chili powder. Cook about 30 seconds. Add pork. Coat with the spices. Cook until meat is no longer pink, about 6 minutes. Stir in tomatoes with their juice and the broth. Bring to a simmer. Cover. Transfer the pot to the oven. Cook until meat is tender, about 1.5 hours. Remove pot from oven. Transfer the pork to a cutting board. Stir the hominy into the broth. Bring to a simmer on the stovetop. Cook uncovered, for 20 minutes, removing any fat that rises to the top. Meanwhile, when the meat is cool, shred it using your fingers. Discard any gristle. Put meat back into the pot. Before serving, season with lime juice; salt and pepper if desired. TO MAKE AHEAD: It can be cooled, covered and chilled for up to 4 days or frozen for up to 1 month. Reheat over low, adding more water or broth to adjust consistency. Season with additional lime juice before serving.
Preheat oven to 200°C/400°F. Rinse the hocks and pat dry. Cut the fatty skin diagonally in both directions so that you have a diamond pattern. Season with pepper, salt and paprika. Heat the lard in a dutch oven and brown the hocks for approx 10 mins on all sides (quite hot). Peel and quarter the onion and add to the pot, add the bay leaf, juniper berries, cloves and mustard grains. Pour in 1/8 quart of boiling water and place the pot in the middle of the oven. The hocks will need approx 1 1/2 - 2hrs, depending on size, baste with beer from time to time and if required add a little water. Remove the hock from the pot and using beer and water make sure you scrape up the bits from the bottom of the pan. Thicken using a cornstarch/water paste and season with salt and pepper. Serve with sauerkraut and knoedel or mashed potatoes.
Heat oven to 375 degrees. Heat oil in medium skillet over medium-low heat. Add onions and garlic and cook for 5 minutes until tender. Grease 11x7-inch baking dish. Spread half the tortillas along bottom of baking dish. Sprinkle half the cheese and 1 can chilies over top. Sprinkle onion mixture over chilies. Repeat layering with remaining tortillas, cheese and chilies. Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl. Pour over casserole. Bake 45 minutes until set and browned on top.
Sift flour, sugar, baking powder, salt and baking soda into a large bow. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once. Stir just until mixture is evenly moist. Fold in nuts and cranberries. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes, or until toothpick comes out clean. Remove from pan; cool on a wire rack.
Doughnuts: Heat the milk until it is warm but not hot, about 100&deg;F In the bowl of a a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes. Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour. Lightly flour two rimless baking sheets. Turn the dough out onto a well-floured surface, and using a well floured rolling pin, roll dough into a 16'' x 12'' rectangle; it should be about 1/4-inch thick. Working quickly, and using a floured pizza wheel or pastry cutter, measure dough, then slice dough in half lengthwise. Measure dough, then slice dough into 2-inch sections crosswise. You will now have 12 long strips. Using a thin spatula to assist you, transfer cut dough to baking sheets, leaving about 4'' of space between each one. Using your floured pastry cutter, slice a slit lengthwise through each piece of dough leaving 1/2'' of uncut dough on both ends. Working with one piece of dough at a time, gently lift one end carefully separating the center. Twist the dough twice and place the end back down. Repeat with remaining dough. Let twists rise in a warm place until they've puffed, about 35 minutes. About 15 minutes before they are done rising, Attach a deep-frying thermometer to the side of a large heavy-bottomed pot or dutch oven; heat 2-inches of oil over medium-high, to 375&deg;F. Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 1 to 2 minutes, use tongs to flip; cooking until they're golden on both sides.Transfer the doughnuts to the prepared racks, repeating with the rest of the dough, ensuring the oil remains at 375F while frying. Glaze: In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
Crust: Place cookies (with cream fillings) in a food processor and blend until crumbs form. Pour melted butter over the crushed cookies. Continue to blend until evenly moistened. Using a spatula (or the back of a spoon), press cookie mixture into the bottom and edges of a rectangular 5 x 14" tart pan. Freeze until you prepare the filling. Filling: In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering necessary. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir well until chocolate and cream is completely dissolved. Remove Oreo crust from the freezer and pour in chocolate filling. Smooth as necessary. Top with strawberries and nuts. Refrigerate for at least 2 hours (or overnight) before serving.
Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on lettuce leaves.
Place ham in a roasting pan, bake at 325°F for two hours. Meanwhile, stir remaining ingredients together in a saucepan. Bring to a boil, lower heat and simmer 10 minutes. When ham has baked two hours, brush the ham with the glaze, continue doing so every 10 minutes while baking for another 30 minutes.
In a small bowl, combine the mustard, nutritional yeast, almonds, and garlic. Make a paste. *Whisk in the water, lemon juice, soy sauce, olive oil and white pepper. *I prefer to blend the ingredients together in a mini-blender or using a hand-held immersion blender for a creamier consistency. Refrigerate until ready to serve. Adjust seasonings if necessary.
Heat oil in a wok over high heat. Add onions, garlic, and a splash of the sesame oil and soy sauce. Stir fry for 1 - 3 minutes to bring out flavor. Add tofu and stir fry until golden. If cubes are too large, break them during frying. Add mushrooms and another splash of sesame oil and soy sauce. Stir fry for 3 - 5 minutes. Add remaining sesame oil, soy sauce, and the vinegar. Add the spinach immediately. Stir fry until spinach is well wilted, 4 - 10 minutes.
wisk eggs in a bowl to blend, place bread crumbs in another bowl, and the cheese in another. sprinkle the cutlets with salt and pepper. coat chops generously with the cheese, patting to adhere. dip the cutlets in the egg, then coat with the bread crumbs, patting to adhere. heat the oil in a large skillet over medium heat. Add pork cutlets, reduce heat, flipping occasionally cook until golden and crispy. place the cutlets in a cookie sheet and bake at 400° for 30 minutes, flipping halfway through.
Rinse the potatoes in cold water and drip dry. Melt the sugar in a frying pan until golden. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing. Brown the potatoes over a brisk fire while stirring. Serve immediately.
Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups. Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**. When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes. Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating. *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using. **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.
Heat oil in a kadhai or wok. Add onions and fry them till golden brown. Add tomatoes, and cook till soft. Add potato pieces, garam masala, chilli powder and salt. Cook on low flame for 4 minutes,stirring thoroughly. Add the paneer and green chillies and mix well. Keep aside. Coat one side of bread slices with butter and place on a hot tawa. Keep it on low flame till bread turns crisp only on one side. Cut the bread slices in triangular shapes. Now, spread the vegetable mixture on the uncooked side and garnish with coriander. Finish with tomato sauce and mint chutney (optional). NOTE:For the calorie conscious, dry toasting can be done instead of butter. But one side has to remain soft.
Fry bacon until crisp; drain off the drippings, saving 1 tablespoon of the drippings. Crumble bacon. Add vinegar to reserved drippings, along with the flour and the water. Let simmer a few minutes. Sprinkle on the brown sugar. Now pour this over the lettuce, cut up eggs, and bacon.
In a 2 1/2 quart casserole layer some of the potatoes, top with onion slices, dot with butter; sprinkle with salt and pepper lightly. Repeat process until all potatoes and onions are used. Combine soup and milk; whisk till blended; pour over potatoes. Cover and bake at 325° for 45 minutes till hot and bubbly and potatoes test tender with a fork.
Heat chicken broth to a boil, reduce to simmer, and keep hot. In a separate pan, melt butter and saute mushrooms until soft. Add olive oil to pan and saute onions for 4 minutes. Add garlic and cook for 1 minute. Add rice to pan and cook for about 2 minutes. Stir in wine. Cook and stir until liquid is absorbed. Gradually add chicken broth 1 cup at a time, stirring and cooking until liquid is absorbed before adding the next cup. (This will take 25-30 minutes until rice is fully cooked). Stir in parmesan cheese, cooked mushrooms, and thyme leaves. Season with pepper, sprinkle with chives, and serve.
In a crockpot combine potatoes, broth, soup, onion and pepper. Cover and cook on low 5 hours. Stir in cream cheese, cook 30 minutes, stirring occasionally until combined. Add garnish to each bowl or put on table to be added if desired.
Whip eggs until they are frothy. Scramble, then set aside. Steam carrots until slightly soft (about 5 minutes). If using frozen peas & corn, run under hot water to thaw. Break up any clumps in the rice. Over medium-high heat, heat oil in a large pan or wok. Add rice and stir for about 1 minute, until heated through. Reduce heat to medium. Add soy sauce, garlic, salt & pepper. Stir-fry for 1 minute. Add onions, peas, corn, carrots and eggs. Stir-fry for 1 minute, until heated through.
Preheat oven according to cake mix package. Line cupcake pans with cupcake liners. Place 1 vanilla wafer in bottom of each. Prepare cake mix according to box. Fill cups halfway with batter. Place chocolate egg in center of each cup. Top with remaining batter. Bake 18 to 22 minutes or until golden. Cool, completely. Tint frosting with food coloring as desired. Frost cupcakes and decorate with sugar or sprinkles.
Arrange a rack in the middle of the oven and heat to 425°F In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoons of the salt, oregano, and eggs and season with black pepper & red pepper flakes (if using); set egg mixture aside. Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat; add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes. Remove skillet from heat. Add the egg mixture to the skillet and stir to distribute the onions & scallions and potatoes evenly. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino. Bake until lightly browned and the center is set, about 15 minutes. Run a rubber spatula around the edges of the frittata to loosen it. Slide the frittata onto a serving plate; season with more black pepper, if you like. Enjoy!
Preheat oven to 350 degrees. Combine raspberries and gelatin in a bowl. Set aside. Sift flour, sugar, baking poweder and salt into a large bowl. Add butter, milk, and eggs. Beat at low speed to blend. Beat at medium speed 3 minutes until batter is smooth. Arrange marshmallows in well greased cake pan. Recommend:13x9x2-inch pan. Pour batter over mashmallows. Spoon raspberry mixture over batter. Bake at 350 degrees for 50 minutes, or until toothpick inserted in middle comes out clean. Serve warm with whipped cream or ice cream, or both.
Grease a square or round shallow tin (approximately 7in (17.5cm) in diameter). Put the biscuits in a deep bowl or a polythene bag and crush them not too finely with a rolling pin or wooden spoon. Melt the butter, sugar and syrup in a saucepan over a low heat, stirring well, until the butter is melted and the sugar has dissolved. Remove from the heat, and stir in the peanut butter. Mix in the biscuits, stir well. Press into the greased tin, and leave in the fridge or a cool place until set (1/2-1 hour according to temperature). Cut into squares or fingers.