HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the braised lamb: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer to a bowl and pour enough boiling water to cover and soak until softened, about 15 minutes. Strain, reserving the water. Transfer the chiles to a blender or food processor along with 1/2 cup of the reserved steeping water, the cider vinegar, cumin, oregano and garlic. Process until a smooth paste forms. Sprinkle with salt and black pepper. Place the lamb in a Dutch oven and slather the chile paste over the shanks. Add the chicken stock. Bring the liquid to a boil, and then reduce to a simmer, cover with the lid and braise until the lamb is tender, about 2 hours 30 minutes. For the pickled peppers: Meanwhile, bring the lime juice, sugar and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes. Put the chiles in a separate bowl and pour the vinegar mixture over. Let cool for about 20 minutes. Discard the liquid before using. For the guacamole: Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, onions, jalapenos and lime juice in a food processor or blender and pulse until combined and still somewhat chunky. For assembly: When cool enough to handle, remove the lamb from the braising liquid and shred. Once the lamb is removed, bring the braising liquid back to a boil and cook until it reduces to about 2 cups of liquid, 10 to 12 minutes. Return the shredded lamb back to the braising liquid in the Dutch oven. Toast the tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with some of the shredded lamb, guacamole, cilantro, radishes and pickled peppers and top with queso fresco. Repeat until all the tacos are assembled. Serve with lime wedges.
Heat heavy non-stick skillet on medium high heat. Add olive oil and swirl around skillet to make sure the whole surface is coated with oil. Add chopped white part of the onion and brown lightly. Add black pepper. Add chopped onion and cook until transparent. Add frozen peas and carrots and cooked until heated (bright green and orange). Add soy sauce and mix. Add eggs and cook. Add rice and mix thoroughly. Add Chinese Sausage. Cook until hot. Serve. Garnished with slices of hard boiled eggs and green part of onion. Serve.
Blend all ingredients except kiwifruit slices in blender until smooth. Serve in stemmed glasses. Garnish edge of each glass with kiwifruit slice.
In a mini food processor, process the onion, remove and to a small bowl. Add the diced tomatoes into the same bowl. Add avocado in the food processor and process the avocado until it's totally mashed. Add lemon juice, olive oil, salt and black pepper to taste. Process them a little more, remove and add the same bowl with onion and tomatoes. Mix well. Serve with pita sticks, water cracker biscuits or savoury biscuits. Enjoy.
In a 1-cup measure stir together egg yolk, light cream, sugar and salt. Micro-cook, uncovered, on 50% power for 1 1/2 to 2 minutes or till mixture is thickens slightly, stirring every 30 seconds. Place the 1-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap refrigerate till serving time. To serve, spoon over one of the above fruits or a mixture of the above fruits. NOTE: Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Ameretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard before it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the Custard Sauce.
Cut all melon flesh into cubes, or use a melon baller. Combine sugar and all fruit juices, then pour over fruit, tossing to coat. Cover and chill for at least one hour, and use a slotted spoon when serving. Serving suggestion: Instead of serving the fruit salad out of a regular bowl, try cutting the watermelon in half length-wise, remove flesh as instructed above, then use the empty'shell' as the serving bowl for the finished fruit salad.
In a large deep pot heat oil over medium high heat and cook beef until no longer pink. Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes. Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated. Add tomato paste, vinegar, salt and pepper, stir to coat vegetables. Add stock, water, bay leaf and barley, bring to a boil. Reduce heat and simmer gently , about 45 minutes, until barly is tender. Add beans and heat through. Remove bay leaf.
In a medium-size saucepan, whisk together coconut milk, sugar, tapioca and eggs. Mix thoroughly and let rest 5 minutes. Meanwhile, toast coconut in a dry skillet over high heat, stirring constantly until golden brown. Pour onto a plate to cool. Cook tapioca mixture over medium-high heat, stirring constantly, until it comes to a full boil. Remove from heat and mix in vanilla and coconut extracts. Set saucepan in a bowl of ice water and stir filling until cold, about 4 minutes. Whip cream in a medium bowl until stiff. Carefully fold filling into whipped cream until mixed. Spoon into pie shell and sprinkle edges with toasted coconut. Cover and refrigerate 30 minutes, then serve.
Soak dried shiitake mushrooms in cold water for 3 hours (30 minutes in hot water if you are in a hurry). Rinse noodles in cold water. Cut all ingredients (except noodles) into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix hot water, instant dashi soup powder, soy sauce, sake and sugar to make sukiyaki sauce. After this point, everything is done at the table as you eat. Heat a little oil in a shallow skillet (or fry pan or hot plate) at the table. Fry pork slices, then add sukiyaki sauce. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat. As liquid boils away, add more sukiyaki sauce.
Melt chocolate. beat butter until very fluffy. Add sugar and beat until very pale. It will look white. Mix in the warm chocolate. Add 2 eggs one at a time and beat until very fluffy. NOTE: This recipe contains raw eggs.
Make dressing: Combine all ingredients, and salt and pepper in a screw-top jar. Shake well to combine. Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender. Drain well. Transfer to a large bowl. Allow to cool. Add ham, pepper, tomatoes, cucumber, celery and dressing to pasta. Toss to combine. Spoon into servingsized airtight containers. Refrigerate until ready to pack into lunch boxes.
In a food processor fitted with a metal blade, process the garlic & salt until garlic is finely minced, then add the goat cheese & butter & process until combined & smooth. Scatter nuts & chives over the top, then add a little ground pepper & pulse 2-3 times until combined. Taste & adjust the seasoning, if necessary, then transfer to a serving bowl & ENJOY!
In a bowl, mix together dry ingredients. Make a well in the center. In a separate bowl, mix together buttermilk, molasses and oil. Pour into dry ingredients and mix until well blended. Spoon batter into prepared tins or baking dish. Cover tops with foil and secure with string. Place in slow cooker and pour in enough boiling water to come 1 inch up the sides of the dishes. Cover and cook on high for 2-3 hours. Unmold and serve warm.
1. In a large serving bowl, mix together all the ingredients except the chicken wings. 2. You will notice that the wing has two joints. Cut through both joints, separating the wing into three pieces. The wing tip is not usable here, so either toss it out or freeze it and throw it into your next stock, a purpose for which it is excellent. 3. Salt and pepper the wing pieces to taste and whip them onto a medium-hot grill. Turn them occasionally until golden brown, about 5 minutes. To see if they're done, take a big one off the grill and bite into it. 4. When the wings are cooked through, add them to the bowl with the dressing and mix to thoroughly cover. Set them on a platter, open a cold beer, and enjoy yourself.
After making your sweet rice, (follow the directions on the package) mix the sugar and rice wine vinigar in , keep adding and tasting until it suits your pallet. Now I chop the shrimp into smaller peices and cut up the chinese sweet pork sausage into bite sized pieces. If you cant find this sausage you can fry 1/2 lb of ground pork in teryaki sauce until cooked. (it tastes the same as the sausage.) I mix this and one can of whole mushrooms into the rice. As you are doing this, soak 1 lotus leaf and two leaf strings in a sink full of water. I use warm water and fill up a tea kettle and place it ontop of the leaf to sink it. Try not to break the leaf or the strings. (the strings should be included in the package of lotus leaves). Now place your leaf over your large bamboo steamer making sure the strings are underneath the leaf in a criss cross. Start filling your leaf by packing the rice mixture into it and thus packing it into the shape of the bamboo steamer. Pack the rice in until it reaches the top of the steamer, and then fold the rest of the leaf over the top of the rice to make a package and then tie the strings together to keep the package together. Put the lid on the bamboo steamer. Now in a large deep pot, I place a ceramic plate upside down and then put my Bamboo steamer ontop of the plate in the pot. I then fill the pot with hot water up to the bottom of the bamboo steamer and turn the burner onto a higher setting to ensure the water boils quickly. Now put the lid on and let it steam for about 30minutes to an hour.the longer it boils the better the lotus leaf flavor sinks into the rice. You'll have to refill the water so check it every 20 minutes to make sure the pot isnt dry. Now get a plate, unwrap the leaf and enjoy with chopsticks and lemon soya sauce -- and sit back and wonder to yourself how something this simple could taste so amazing! oooh its good.
Let the frozen concentrates set on the counter for 1/2 hour before mixing. Mix all ingredients in a big bowl. Chill and serve over crushed ice. Enjoy. Makes a Gallon and 1/2 of drink.
Place mushrooms in a single layer in a large oven-safe pan. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast in a preheated 450°F oven until mushrooms are tender and fragrant, about 15-20 minutes. Serve immediately.
In a large mixing bowl toss together drained beans, sliced onion rings and bell pepper rings. In a separate medium mixing bowl whisk together Apple Cider Vinegar, Sugar, Salt, and Pepper until sugar and salt are mostly dissolved; add Vegetable Oil and continue to whisk until mixture is well incorporated. Pour dressing over salad mixture and stir gently. Refrigerate for 6 hours or overnight, stirring occasionally to ensure entire salad gets marinating time. Enjoy!
To make the simple syrup, bring sugar and water to a boil in a small pot. Reduce heat and simmer, stirring until sugar dissolves. Remove from heat, stir in grated cucumber and let cool. Pour through a fine sieve into a bowl or large glass measuring cup and discard solids (you should have 2 cups syrup). The cucumber syrup can be refrigerated up to 3 days. Combine cucumber syrup, vodka, cranberry juice and lime juice in a 2-quart pitcher. Cocktail can be refrigerated up to 8 hours. Serve over ice and garnish with cucumber wedges.
Toss raisins, carrots, and pineapple together lightly; set aside. Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture. Refrigerate until served.
Put hard cooked eggs in a 1 quart canning jar. Mix all ingredients together and pour over eggs. Let eggs set in pickling mixture for 3-4 days to reach full flavor. Too speed up marinating process, heat pickling mixture before pouring over eggs.
Put all the ingredients in a large mixing bowl. Mix on low speed until ingredients are combined. Mix on high speed until soft peaks form, scraping sides of bowl often. Store tightly covered in the refrigerator for up to 3 days.
In casserole dish, mix together all ingredients except chicken. Place chicken on top. Cover and bake at 350°-400° for 1 hour 15 minutes or until rice and chicken are cooked.
Mix all together. Shape in 1" balls and roll in powdered sugar(optional). You may want to chill dough before rolling. Place on parchment lined baking sheet. Bake 10-12 minutes at 375°F.
While cooking rice, brown bacon pieces in a dutch oven or large pot. Take out bacon pieces once browned and save for later. Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender. Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency. Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes). Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.
Preheat oven to 350 degrees. Lightly grease a 9x13 pan. In a medium sized microwave-safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine. Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. Heating the buter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mix to a mixing bowl. Stir in the cocoa, salt, baking powder, and vanilla. Add the eggs, beating till smooth; then add teh flour and chips and nuts if using. Beat until well combined. Spoon the batter into the prepared pan. Bake the brownies for 28-30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it. The brownies should feel set both around the edges and in the center. Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help preven the brownies from sinking in the center as they cool. Cool completely before cutting and serving.
Preheat oven to 350 degrees F. Soak bread in some milk. Squeeze until dry; reserving milk. Saute onions in butter. Add curry powder and continue to saute 1 minute. Add meat, sugar, salt, lemon juice, and almonds. Beat eggs; add half to meat mixture. Whisk other half into milk. Thoroughly mix bread into meat mixture; add stock. Put meat mixture into greased oven proof dish; smooth top. Pour egg mixture over; top with bay leaves. Bake in oven 30 minutes or until set. Serve with rice and chutney. TO FREEZE: Complete through step 10. Allow to cool. Cover with foil. Freeze. TO SERVE: Thaw overnight. Bake at 350 for 15-30 minutes or until heated through. Serve with rice and chutney.
Preheat oven 350 degrees. Mix dry ingredients with nuts, set aside. Beat eggs. Stir sugar, oil, and vanilla into beaten eggs. Stir in half of flour mixture until well blended. Add buttermilk, blend well. Add rest of flour mixture, mix well. Blend in prunes. Pour into greased pan (s). Bake 50-60 minutes. When done remove cake from oven. Put all topping ingredients into small saucepan heat on medium and bring to a boil. Pour 1/2 of mixture over top of cake. Pull cake away from sides of pan with a spatula or knife to allow liquid to soak in and around cake. Pour the rest of topping mixture over cake. Let soak overnight in refrigerator. Freezes well.
Sift the flour and salt together. Set aside. In a separate bowl cream the butter and 1/2 cup confectioners sugar together until smooth (about 2-3 minutes), add the lemon emulsion and half the lemon zest and stir until incorporated. Add the flour mixture and beat just until crumbly. Using your hands work dough into a flat disk, put into a zip top baggie and chill in the fridge for an hour. Preheat oven to 350. Line cookie sheets with parchment paper. Lightly flour a surface and roll dough out 1/4 inch thick. Using a 2" cookie cutter, cut out shapes and place on prepared pan. Bake for 10-12 minutes or until cookies are lightly browned. Cool on wire rack completely. Icing: Sift the remaining confectioners sugar and then add lemon juice, stir until smooth. Add the remaining zest. Drizzle icing onto cooled cookies or dip the face of the cookies into the icing and gently tap off the excess. Let icing crust.
Place the first 4 ingredients into a food processor and blend. Slowly pour a small amount of oil into the mix, a little at a time, until it becomes a paste (a similar consistancy to peanut butter or nutella). Place paste into a jar and refrigerate. Keeps for 1 month.
Line a slice tray with cling wrap. put half the biscuits on the tray. beat the cream and condensed milk for about 5 mins, until it looks like whipped cream. Chop up your chocolate bar and fold thru. pour mix over biscuits, and top with remaining biscuits. Try and put them in the same order as the bottom row, makes for easier cutting. freeze for at least 2 hours.
Combine all ingredients except flaxseed oil and honey and simmer for 10 minute Turn off heat, cover and let steam for 5 minute Stir in flaxseed oil and honey. Top with nonfat yogurt if desired.
Thaw frozen shrimp in fridge or run under cold water. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 2 to 3 minutes (according to package); drain. While linguine is cooking, heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 1 minute, until shrimp is coated and warmed. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated. Sprinkle with parmesan and serve.
Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch. Rub inside of pot with garlic clove cut in half. Discard garlic. Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes. Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil. Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner. Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Add 1/2 sugar to milk and cook 5 minutes on high in microwave. Add flour, mix well with remaining 1/2 cup sugar and cook 1 minute; stir. Cook 1 more minute. Beat egg yolks well and add 1 cup of hot milk mixture to eggs; mix well. Return to milk mixture. Cook to desired thickness, stirring every 30 seconds (about 6-8 minutes). If you make it too thick, you can always thin it down with milk.
Saute bacon in large skillet until brown. Remove with a slotted spoon. Season beef cubes with salt, pepper and flour and fry in bacon grease a few at a time until browned. Combine beef cubes with bacon in a large casserole. In the same skillet in which bacon and beef was sauteed, saute sliced onions, carrots and garlic until golden brown. Add Cognac and flame. Stir until flames subside. Add onions and carrot mixture to the casserole. Mix well. Stir in Burgundy, beef stock, tomato paste, bay leaf and thyme. Bring to boil on top of stove, cover and place in oven and bake at 325 degrees for 2 1/2 to 3 hours, or until meat is very tender. Skim grease, and thicken with a cornstarch and water mixture if necessary Meanwhile, saute the mushrooms in butter and oil until sizzling and brown. Add lemon juice, salt, pepper and onions and cook for 2 minutes. Just before serving, add mushrooms and parsley to top of the casserole. Serve atop buttered egg noodles or rice.
Preheat oven to 325 degrees. Combine wet ingredients: starter, egg, oil, applesauce, milk or cream, vanilla, and molasses. Stir well. Combine dry ingredients: flour, baking powder, baking soda, salt, spices, and pudding mix in a separate bowl. Whisk until well-combined. Add dry mix gradually to wet mix, and stir until barely combined. Stir in candied peel if using. Spread in greased loaf pan. Bake (at 325 degrees) approximately one hour. Check it at fifty minutes to determine baking time for your oven! Remove from oven and cool on a rack. When BARELY warm to the touch, spread cream cheese frosting over top of loaf. I like runny, glazey, drippy frosting--if you like it thicker, you'll need more frosting and a light hand to keep from tearing pieces off the top of this tender loaf!
Cook pasta according to box directions. Saute chicken in oiled saucepan until cooked through. In a separate pan, cook onion until lightly browned, then add pepper and continue cooking for about 2 minutes. Add chicken and tomatoes, cover and remove from heat. For sauce: Simmer garlic in butter until softened, about 2-3 minutes. Lower heat, stir in flour; cook 1 minute, stirring constantly. Gradually add milk, then stir in sour cream and lemon juice, and cook until heated through. Mix vegetables, chicken, and sauce with pasta, and top with feta cheese. Voila!
In a glass teapot, briki, or pot, boil the almond milk, black teabag, cardamom pods, cloves, and cinnamon bark/stick until bubbles begin to form. Immediately remove from the stovetop or it will boil over. Pour the spiced chai into a teacup and add a large teaspoon of honey, or to taste.
For the marinade; place the chicken cubes into a glass bowl. In a bowl whisk together 1 tablespoons cornstarch with 2 tablespoons, then add in wine, soy sauce and sesame oil; pour over the chicken cubes and toss to coat. Cover and refrigerate for 35 minutes. For the sauce (I suggest to double all ingredients for 1 pound of chicken) in a small heavy saucepan combine 2 tablespoons water, 1 tablespoon white wine, 1-1/2 tablespoons soy sauce, 1 tablespoon sesame oil and 3 teaspoons cornstarch mixed with 2 tablespoons cold water, hot chile paste, vinegar and 3 teaspoons brown sugar; mix until well blended. *NOTE* if you are doubling the sauce then still only use one can drained water chestnuts, 5 green onions only and increase the garlic only a small amount or keep to the same amount. To the sauce add in green onions, minced garlic, water chestnuts and peanuts; heat the sauce over very low heat stirring until thickened (about 5-8 minutes). Meanwhile remove the chicken from the marinade then saute in a large skillet or wok until the chicken is cooked through. Add the cooked sauce to the chicken and simmer stirring with a wooden spoon until thickened (if the sauce is too thick then add in a small amount of water to thin). Serve over cooked rice and garnish with a small amount of finely chopped green onion or chopped peanuts.
Note: Powdered sugar and lemon juice are to be mixed together to glaze the muffins with after baking, this is optional. Mix the dry ingredients together. Mix the wet ingredients together in a separate bowl. Combine and mix just until blended. Fill muffin cups 2/3 full and bake at 375 degrees F. for 20-25 minutes.
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; saute until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.