HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all of the spices in a mortar with the Lemon Grass, peeled and crushed Garlic, Onion and Blachan. Pound to a paste and set aside. Put two thirds of the Coconut Milk into a pan, add the water and bring to the boil. Wipe and trim the meat, cut into cubes, add to the Coconut Milk. Cover and simmer for one hour. Heat the remaining Coconut milk in a wok and add the spice paste and dry fry gently for five minutes. Drain the meat,reserving the liquor, add the meat to the pan and fry over a high heat for 5 minutes. Add the saved liquor and simmer, uncovered, for 30 minutes or until the meat is tender. Taste and add salt if required. Serve with boiled rice. You can use powdered Galangal instead of fresh. There are a few different spellings for Blachan, but it's fermented prawns, available in a smelly block you need to wrap it well, and I mean well, if you are going to store it. Bon Appetite! You can leave out the Laos powder if you can't find it.
Coarsely chop dried mango. Coarsely chop sweet onions. Force garlic cloves through press. Combine all ingredients in large heavy pot and simmer 2 1/2 to 3 hours (less time means chunkier consistency. Stir often to keep from scorching on bottom of pot. Spoon hot chutney into sterilized jars and put canning lids on loosely as will seal tightly as cools. Will keep for quite a long time. Store in refrigerator.
For Brownies: Preheat oven to 350F (325F for glass or dark pan). Liberally spray a 9-inch square pan with non-stick spray. In a large bowl, whisk mashed avocado and melted chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well. Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined - do not over mix. Stir in oil until it's well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired. For Frosting: Add avocado to the bowl of an electric mixer and beat until mashed and creamy. Add lemon juice. With the mixer on low speed, add in vanilla then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled. Note: Placed brownies in the fridge (covered throughly with plastic wrap) to store. Let them come to room temp to serve, or place them in the microwave for about 10-15 seconds before serving.
In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved. Whisk in yogurt or sour cream. Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours. When ready to serve, top with raspberries and a dollop of yogurt.
Preheat oven to 400. In a small bowl combine currants and wine, set aside. Oil a baking dish in which cod steaks will fit side by side. Place fish steaks in a baking dish. Season with salt and pepper, to taste, then rub with garlic and drizzle with lemon juice. In a large skillet over medium high heat, warm the 1/2 cup oil. Add onions, parsley and tomatoes and cook till onions are soft (5-6 minutes). Add cloves and currants and wine, simmer over medium heat 5 minutes. Pour sauce over fish steaks. Bake until fish flakes easily with a fork (35-45 minutes), basting several times during cooking. Transfer fish to serving plates and spoon sauce over top.
SLICE leek in rings and saute with butter in a skillet for a few minutes over medium heat. Set aside. HEAT broth in a large pot. HEAT oil in a separate pot and saute remaining leeks, parsley, celery, onion, garlic and mushrooms until the vegetables get a little mushy. ADD hot broth; season with salt and pepper. Boil mixture for 20 minutes. PROCESS 1 cup of soup in a blender until mixture reaches a smooth consistency. Add the pureed soup to the soup mixture. Increase cooking temperature to bring soup to a boil. STIR in Orzo cook according to package directions. ALLOW soup to rest ten minutes before transferring to individual bowls. GARNISH with leek rings and shaved Parmigiano cheese.
Heat 2 large, deep frying pans over a medium heat. When hot, divide the chorizo between the pans and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside. Divide the chicken between the pans and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside. Add 1 tablespoon olive oil to each pan, then divide the onions between them. Cook, stirring occasionally, for 6-8 minutes, until softened. Divide the garlic and paprika between each pan and cook for 1 minute. Divide the rice between them, stir to coat in the oil. Add half the hot stock to each. Simmer for 10 minutes, stirring occasionally. Return the chicken to the pans and divide the peppers, beans and tomatoes between the pans. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary. Season and stir the chorizo and parsley into each pan. Divide 1 pan of the paella between 2 freezer-proof boxes, cool, label and freeze (see freezing tip). Continue to cook the other paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.
Beat cream cheese and sugar together until well combined and smooth. Blend in lemon juice and vanilla essence. Spoon into a serving dish. Refrigerate until needed. Serve with any fruit you choose.
Peel and slice each banana lengthwise into four slices. Combine all the batter ingredients and stir just to mix together. Heat the oil in a wok to 375°F. Dip each piece of banana into the batter and deep fry until golden brown. Remove from oil and drain. Serve with Coconut ice cream.
Whisk together all ingredients until sugar and salt are dissolved. Pull pork into thin shreds and toss with half of the sauce. Save the remaining sauce to serve at the table for people who like a little more. Makes about 2 cups.
Wash and pound your steaks to very thin and flat. (Here our butchers do it for us, maybe you could ask?). Put steaks into glass dish. Add the pureed onion, salt & pepper, cover and let sit all day or at least 4 hours in the refrigerator. Put breadcrumb/flour mixture into a deep dish, get a clean plate to breaded steaks on. Dip each steak in mixture coating well on both sides and reserve all to clean plate. When all breaded, heat oil to medium high heat and fry until golden brown on both sides. Serve along side pasta or your favorite rice dish.
Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot. Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.). Stir in garlic and cook 1 minute more. Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy. Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.
Roast Yams/Sweet potatoes @ 375 for 45 minute. Peel Bananas and quarter. Roast Bananas in greased pan @ 375 10 minute. Scoop out Yams from skins. add Bananas to Yams/Sweet Potatoes. add remaining ingredients (not zest). whip Yam/Potato mixture until creamy. Grate Zest of lime over top of mixture.
In a blender, combine milk, fruit and other flavoring ingredients (as called for) and blend until smooth. Add frozen yogurt and blend until smooth. Pour into 2-4 chilled glasses and sprinkle with topping ingredients (as called for, if using).
Heat oven to 450 degrees. Heat butter in small noncorrosive saucepan over low heat. Add shallots and garlic and cook 2 minutes. Pour in Cognac, warm, and ignite. Shake pan until flames subside. Stir in tomatoes, cream, fish broth, wine, tarragon, cayenne, salt, and pepper. Simmer uncovered, stirring occasionally, 10 minutes. Place four 12-inch square of aluminum foil on work surface. Spoon 2 T. tomato sauce onto center of each square. Place broccoli florets on sauce and shrimp on broccoli. Double fold foil to seal packages and place on baking sheet. Bake 15 minutes. Check shrimp in 1 packet; they should be pink and curled. Serve hot.
In a saucepan over medium heat, melt butter. Add in vegetables; stir/saute until slightly soft, about 6 minutes. Stir in rice; add broth and seasonings, except parsley; bring to a boil. Decrease heat to low; cook, covered, until liquid is absorbed, about 45-50 minutes. Stir in parsley; serve.
For the Biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature for 12 to 20 hours, until the biga is very bubbly. For the Dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Do not over add flour, the dough should be very soft. Mix in the cheese; be aware some of the cheese will fly out. Just pick them up and put them back in the bowl. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle. Turn the dough out onto a well-floured surface and shape it into two long loaves, about 12 x 4 inches each, or 4 loaves, approx 6x4 inches. Place the loaves, floured side up, onto parchment paper lined baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap and allow the loaves to rise for 45 minutes or until they're very puffy. Sprinkle loaves with additional grated cheese. Bake the ciabatta in a preheated 450 oven for 22 to 26 minutes, until it's golden brown. Remove from the oven and cool on a rack.
Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings. Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat. When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need. Mince the garlic into the mayonnaise to serve alongside the fried squid.
combine first 5 ingredients in a heavy pan.bring to a full rolling boil -- over medium heat -- stirring constantly -- boil and stir for 4-5 minutes -- remove from heat, mix in remaining ingredients, stir till marshmallows are melted.pour into an 8x8" pan -- lined with aluminum foil -- refrigerate 2-3 hours till firm. remove foil and cut into squares.
Notes: Use the greens also of the green onions. Peel the eggplant and cube into 3/4 cubes. Pam your pan then heat over med heat until hot. Saute onions, peppers and garlic adding some broth if needed until softened. Now add the stock, tomatoes, pearl onions and paprika and heat to boiling. Reduce heat and simmer 10 minutes or until onions are tender. Spray a large skillet with pam then heat over med heat until hot. Saute eggplant, carrots, zucchini, and okra with some broth if needed until they are tender. Now add to the tomato mix. Add the mustard and simmer until vegetables are tender adding more liquid if needed. Season to taste and serve garnished with Parsley.
Prepare grill and turn to medium-high heat. In a shallow dish, blend the following ingredients: Red Monkey Stone Ground Spicy Mustard Seasoning, brown sugar, rosemary, salt and pepper. Drizzle each lamb chop with 1/4 tablespoon of olive oil, then coat with the seasoning blend. Place chops on grill and cook for four minutes. Turn chops over and cook the other side for two minutes. Sprinkle with chopped pistachio nuts and serve one or two per person as an appetizer.
On 12 skewers alternately place the shrimp, scallops, onions, peppers, tomatoes and mushrooms. In a large shallow, non-metalic pan, large enough to lay the skewers flat, mix the ale through salt and pepper together and lay the brochettes in the marinade, turning occasionally. Grill on each side for about 3 minutes. Serve the brochettes with rice and a side dish of Teriyake Sauce.
Whisk together, pour over meat in a storage bag, chill for 1-8 hours depending on steak cut and flavor intensity desired.
Place gelatin in a small bowl, add 60 ml (1/4 cup) fruit juice. Let sit fore 5 minutes. Meanwhile, heat maple syrup in a pot. Add the gelatin to the warm syrup and stir until completely dissolved. Add the rest of the fruit juice and pour into a mold. Refrigerate until the jello sets. To serve, cut into cubes and place in a dessert coupe. garnish with the fruit salad or berries.
Grease a loaf tin and line the base. Cream butter, sugar and vanilla. Beat in golden syrup. Add eggs one at a time; beat until well combined. Stir in carrot, raisins and walnuts. (Don't worry if the mixture looks curdled; it will come out right when the flour is added.) Stir in sifted dry ingredients; stir until combined. Pour mixture into prepared pan. Bake in moderate oven about 1-1/4 hours. Let stand about 5 minutes before turning out onto a wire rack.
Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least 3 hours. Let butter stand at room temperature to soften before serving.
In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley. Pulse to finely chop and scrape into a glass bowl. Add the coconut milk mixing well. Measure and add enough water to make 4 cups. Whisk well and set aside. In a large pot over medium high heat add the rice and oil. Stir to coat. Add the coconut milk mixture. Bring to a boil, reduce heat to medium low and cover. Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes. Turn rice out into a large bowl and toss well to cool and separate. Place in the fridge, stirring often to help cool. In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth. While machine is running slowly and in a very thin stream add the oil. Add the salt and pepper and pulse to combine. To the rice add the peaches, red pepper and cucumber. If serving right away toss with dressing to coat. If serving later cover rice mixture and dressing seprately. Add the desired amount of dressing right before serving.
Preheat the oven to 400 degrees F. In a small saucepan on the stove, heat the jelly and the mustard together and make sure it is well blended. Set aside. Season the pork with salt and pepper. In a heavy pan, brown the tenderloins in butter for about 5 minutes or until browned on all sides. Place meat in a shallow baking dish and pour the sauce over the meat. Sprinkle with rosemary. Bake for about 25 minutes until the pork is slightly pink or longer for well done. Slice and serve on a platter garnished with rosemary sprigs.
Rough cut the first 4 ingredients place in a fod processor and pulse with metal blade till finely chopped. Or chop by hand. Mix all the ingredients together adding more mayo if needed. Chill and serve.
Remove legs from body; cut body into 6 sections; crack legs. Mix 3 Tblsp. soy sauce, 1 Tblsp. cornstarch, 1 Tblsp. sherry, with ground pork. Heat 3 Tblsp. oil in frying pan until hot. Saute onions and crab for 3 minutes. Add meat mixture and fry 5 minutes more. Mix ginger juice, 2 Tblsp. cornstarch, 1 1/2 cups water, 1 Tblsp. soy sauce, msg, salt and black beans; add to crab pieces for 10 minutes until pork is done. Stir in beaten eggs; cook 3 minutes more. Serve hot as part of a chinese meal.
Combine strawberries, sugar, and cornstarch and let stand while you make the pastry. Combine flour and salt in a bowl. Cut in shortening until uniform but coarse. Set aside about 2/3 cup of this mixture. Sprinkle water over remainder, toss with fork, and press into ball. On lightly floured surface, roll out pastry 1 1/2 inch larger than an inverted 9 inch pie plate. Fit into plate and trim 1/2 inch beyond plate edge. Fold under to make double thickness around the edge, and flute so that edge is high. Fill pastry shell with strawberry mixture. Blend reserved flour mixture with brown sugar and cinnamon. Sprinkle crumbs over strawberries. Bake at 200 C on sheet of aluminum foil for 45 minutes, or until crust is nicely browned. Serve warm or cool, with cream if desired.
Cut broccoli and cauliflower into edible-sized pieces of and set aside for the moment. Crush/mince the garlic and add the pinch of salt to the garlic, for this will help the mincing if you're doing it by hand. In a mixing bowl, combine milk and both cans of soup and mix well. You may mix the spices in with the soup mix at this time, as well as with the garlic, or you can add the spices at the end to top off the casserole. Finally, put the broccoli and cauliflower in a casserole dish, then pour the soup mix and spices over top, distributing evenly. Sprinkle the Parmesan cheese over the top and bake (covered) for about 30-40 minutes at 350°F., or until vegetables are soft enough to eat. A variation of this recipe might include red peppers or sauteed chicken breast (both are quite good), which can be mixed in with the soup mix. The combination of spices included here is only a guideline, and you are encouraged to try your own combinations, although you shouldn't leave out the garlic. Submitted by: Saucy Jack.
Soak the raisins in the rum for a minimum of 4 hours or overnight. Mix the coconut with the milk, set aside. In a large skillet, heat 1 tablespoon of the oil and brown the chicken, remove from the pan. Heat the other tablespoon of oil, add to the pan: the onion, butternut squash, garlic, scotch bonnet and some salt and pepper, fry for approx 5 minutes on medium heat. Now add the ginger and the curry powder, fry for another 5 minutes whilst stirring. Add the sweet bell pepper strips, coconut/milk mixture and chicken stock and return the chicken cubes to the skillet. Bring to the boil and simmer for 15 minutes. Then add the soaked raisins and the mango cubes. Heat through, add the lime juice and taste to check if you want to add more. Serve with rice and fried slices of plantain.
In a medium bowl, toss the pork with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. Mix Well. Heat a heavy nonstick wok with 1/2 teaspoon of the canola oil. Add the pork with the spices and saute until pork is cooked, about 2 minutes. Remove pork from teh wok, set aside, and keep warm. Add the remaining oil to the wok and heat over medium heat. Add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions and cook for about 3 minutes or until crisp tender. Add the carrots, peas, and rice. Continue cooking until warmed through, about 2 minutes. Add the egg substitute stirring to scramble until well cooked. Add the pork back into the wok and toss. Serve warm.
Place the turkey breast, green pepper and onion in a 5-qt. slow cooker coated with nonstick cooking spray. Combine the chili sauce, vinegar, oregano and bouillon; pour over turkey and vegetables. Cover and cook on low for 5-6 hours or until meat juices run clear and vegetables are tender. Remove turkey with a slotted spoon, reserving cooking liquid. Shred the turkey with two forks; return to cooking juices. Spoon 1/2 cup onto each roll.
In a large frypan, heat oil over medium high heat; saute garlic until light golden and fragrant; about 10 seconds. Add shrimp and rosemary; saute just until shrimp are pink, about 1 minute. Add sherry, salt, pepper and hot pepper sauce; saute until liquid is reduced by half, about 3 minutes.
To make marinade, in a small bowl whisk all ingredients together. Thread lamb onto bamboo skewers then place into a large, shallow plastic container that has a lid. Pour marinade over the meat and refrigerate for at least four hours or overnight. Turn occasionally. When ready to cook remove kebabs from the marinade and either BBQ or grill (broil) turning so all sides are cooked to your liking. Baste with marinade while cooking.
Mix all ingredients together . Spoon into prepared pans ( I spray with release spray). Bake @350 degrees for 20 minutes. This batter does not rise so you can fill the muffins tins.
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. Set aside. In same skillet brown and crumble the sausage. Drain well on paper towels. In a large bowl, combine the flour, baking powder and salt. In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with, sausage crumbles, and mushroom mixture. Fill greased muffin cups three-fourths full. Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around the edge of each muffin cup before removing.
Heat oven to 375°F In a small bowl, mix spices together for Korean Rub. Rinse pork and pat dry. Pat rub all over pork. In a large, heavy-bottomed pot, heat oil over medium high heat. Add pork and sear on all sides. Remove from pan and transfer to a roasting pan. For sauce: Add pears, carrots, celery, onions, garlic and ginger to pot. Cook until tender over medium heat, eight to twelve minutes. Once vegetables are tender, add apple juice and increase heat to medium high, stirring constantly and scraping bottom and sides of pan with wooden spoon to deglaze. Pour sauce over pork in roasting pan. Cover with foil and bake for three hours.
To make buns. Combine 1/2 cup flour and yeast in a mixing bowl. Heat together milk, oil, sugar and salt just until warm. Add to dry ingredients. Beat at low speed for 30 seconds, scraping sides constantly. Beat 3 minutes more on high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough, about 7 minutes. Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled (about 1 hour). Make filling while dough rises. Punch dough down. Turn dough out onto a lightly floured surface. Shape into 12 balls. Cover and let rest for 5 minutes. Roll each ball of dough to a 3 inch round. Place a heaping tablespoon of filling in the center of each round. Bring edges up around the filling until edges just meet. Pinch to seal in the center, forming a small ball. Cover and let rise 10 minutes. Place boiling water 1/2 inch below steamer rack. Lightly grease steamer rack or line with cabbage leaves so buns don't stick. Place buns, seam side down, on steamer rack so sides don't touch. Do not allow to rise. (if all buns won't fit, refrigerate some while others steam) Place rack over boiling water. Cover and steam buns for 20 to 25 minutes or until done. Cool slightly before serving. To make filling. Cook beef, onion, garlic salt and pepper sauce over med-high heat until meat is brown and onion is tender, breaking meat into small pieces. Drain off fat throughly. Place cabbage over meat. Add 1 Tablespoon water. Cover and cook over low heat for 10 minutes or until cabbage is done. Stir remaining 2 Tablespoon water into flour. Stir into meat and cabbage mixture. Cook and stir until thick and bubbly. Cool slightly.
Preheat oven to 425. Roll out pie dough, put in pan, flute edge, chill for 30 minutes. Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl. Dump into pie shell. Bake 15 minutes, lower heat to 375 and bake 20 minutes. Remove pie from oven. Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs. Add coconut and mix just to incorporate. Spread coconut mixture evenly over the top of the blueberries. Bake an additional 25-35 minutes, until topping is brown and juices are bubbling. Cool. Serve with vanilla ice cream.