HumbleIntelligence/food-ner-1-Million huggingface dataset:
First prepare all the ingredients as described above - keep any ends and trimmings of garlic, shallots, coriander root, lemon grass, mint and coriander stalks, and odd bits of lemon grass and a couple of spare kaffir lime leaves aside to flavour the water you're going to cook the seafood in. Next, make the dressing as it has to sit for at least 15 minutes for the flavours to merge. To make dressing, mix together all ingredients and taste to ensure there is a good balance of hot, sour, sweet and salty - adjust ingredients as necessary. Now prepare to cook the seafood. Using a very sharp knife, score the inside of the squid tubes diagonally, then score in the opposite direction (to form a diamond pattern). Cut the squid into rough triangle shapes - about 4 per tube. Prepare a medium bowl of ice cold water, with ice cubes in it, and sit it by the stove. Fill a large pot with water and add ends and trimmings as described above and a couple of tablespoons of salt. Bring water to a rolling boil then add the seafood in small batches, cooking prawns for about a minute, and squid for about 30 seconds. (The seafood can be a bit hard to find in the water, so just add a little at a time, and you'll have to 'fish' for it.) Remove seafood and immediately plunge into iced water. This cooking technique will make the squid so tender you won't believe it! When seafood is completely cold, prepare salad. In a large bowl toss together pawpaw, shallots, coriander, mint leaves, lemon grass, kaffir lime leaves, seafood and 1/4 cup of the hot and sour dressing (serve any remaining dressing on the side). To present salad, transfer to a plate, bring most of the seafood to the top and arrange decoratively, then sprinkle with crushed peanuts and crispy shallots.
Preheat oven to 180°C/350°F/Gas 4. In a mixing bowl combine wholemeal flour, oatmeal, baking powder, cinnamon, grated carrots, raisins, chopped walnuts, coconut and the grated apple. In a second bowl mix the yoghurt, banana and baking soda, once combined add the eggs, melted butter and vanilla essence. Blend well and then stir into the flour mixture until the two are combined. Don't overbeat. Bake in muffin tins for approx 20 minutes.
Boil the potatoes in plenty of salted water for 15 minutes or until tender. Whilst still hot, mix with the yoghurt and cheese and allow to more or less cool. Add the celery chunks and grapes along with plenty of black pepper and mix thoroughly. Transfer to a clean bowl, cover and refrigerate for at least 2 hours. Remove from the fridge 30 minutes before serving, mixing in any water that may have separated or adding more yoghurt or mayo if the dressing has been sucked up by the potatoes.
Combine milk and egg in medium bowl; set aside. Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry in Crisco (see below). To skillet fry, heat 1/2 to 1-inch Crisco to 365° in electric or in large heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to 275° or medium-low heat. Continue cooking until chicken is tender about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. To deep fry, heat 2 or 3-inches Crisco to 365° in deep fryer or deep saucepan. Fry chicken for 15-18 minutes. Drain on paper towels. For extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.
Combine the chopped cranberries and white sugar. Set aside. In a second bowl, combine the oats and buttermilk. Allow the mixture to stand for 45 min-1 hour. In a large bowl, mix the shortening, brown sugar, and egg. Stir the baking powder, baking soda, salt and flour together. Then add the dry mixture into the wet, alternating with additions of the oat-buttermilk mixture. Combine everything until just moistened. Fill greased muffin tins 3/4 full. Bake in a 400 degree oven for 25 minutes, or until a tester comes out clean.
Combine cranberry juice, water, orange juice, sugar, cinnamon and cloves in medium (3-qt.) saucepan; bring to a boil. Remove from heat; add tea bags. Let steep 5 minutes. Remove tea bags and spices with spoon. Serve into mugs or place into carafe.
Sprinkle wafer crumbs in the bottom of a 7-inch springform pan and set aside. Blend cream cheese, sugar, cottage cheese, cocoa, flour, creme de menthe, Kahlua and salt until smooth. Add the egg. Fold in the chocolate. Slowly pour the mixture over the crumbs. Bake at 30 degrees for and hour to hour and ten minutes or until cheesecake is set. Let cool , cover and chill for at least 8 hours. Remove the sides of the pan and transfer cheesecake to a platter.
In a large pot, bring 2 2/3 cups of water to a boil. Add grits. Reduce heat to a simmer. Add 1/2 and 1/2. Continue to simmer, stirring occasionally. (If grits get too thick, add more 1/2 & 1/2). Slice sausage. Place in a large skillet,over medium/medium high heat and cook. Put in bowl and set aside, retaining drippings in the pan. Add peppers, onion and garlic to pan. Cooking for 5 minutes or until onions are translucent. Add shrimp, and cook until just pink. Sprinkle flour over mixture, stir. Add broth and stir until thickened. Stir in Cajun or Italian seasoning. Add more water if mixture becomes too thick. Dump shrimp and veggies into grits, stir. Add 1/2 of cheese and stir. Put into a ungreased 2.5 - 3 quart casserole. Put remaining cheese on top. Put into 350?° oven to heat through and melt cheese.
Dust rabbit joints in flour. Wrap each piece in strip of bacon, securing with toothpick. Heat oil in large saucepan. Gently saute onion & garlic. Transfer to flameproof casserole dish. Brown rabbit in frypan. Add these to casserole. Pour cider (or wine) & stock over rabbit. Add herbs & seasoning. Gently heat until barely simmering. Cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender. Add prunes 15 minutes before time is up. To serve place rabbit pieces on shallow platter. Quickly boil the sauce to reduce & thicken. Stir in 1 - 2 Tblsp of cream OR butter if using. Pour sauce all over the rabbit and strew with croutons & chopped parsley. Serve.
Chop shrimp into large, bite size pieces and combine all ingredients. Chill and serve on crackers.
Spread the cream cheese on all 4 slices of bread. Place the banana slices over 2 slices of the bread and top each with the remaining bread. Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork. Melt the butter in a large nonstick skillet over med heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3-4 min on each side. Place each piece on a plate; top each piece with 1 tbsp of the maple syrup and 3 tbsp of the sliced strawberries. 7 points per serving (1 piece stuffed french toast with toppings).
Heat over to 375 degrees. Spray large cookie sheet with non-stick cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt and mix well. Unroll both cans of dough. Separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles. Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling. Pinch sides to seal. Roll up. Place on sprayed cookie sheet. In small bowl, combine egg yolk and water and mix well. Brush egg mixture over snacks. Sprinkle with sesame seed. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Serve warn snacks with sweet-and-sour sauce.
Preheat the oven to 325 degrees F. For the crust: In a mixing bowl, combine the ingredients with a fork until evenly. moistened. Lightly coat the bottom and sides of an 8-inch springform. pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup. or the smooth bottom of a glass, press the crumbs down into the base. and 1-inch up the sides. Refrigerate for 5 minutes. For the Filling: In the bowl of an electric mixer, beat the cream cheese on low speed. for about 1 minute until smooth and no lumps. Add the eggs, 1 at a. time, and continue to beat slowly until combined. Gradually add sugar. and beat until creamy, for 1 to 2 minutes. Add sour cream, eggnog, lemon zest, and vanilla. Periodically scrape. down the sides of the bowl and the beaters. The batter should be. well-mixed but not overbeaten. Pour the filling into the crust-lined. pan and smooth the top with a spatula. Set the cheesecake pan on a large piece of aluminum foil and fold up. the sides around it. Place the cake pan in a large roasting pan. Pour. boiling water into the roasting pan until the water is about halfway. up the sides of the cheesecake pan; the foil will keep the water from. seeping into the cheesecake. Bake for 45 minutes. The cheesecake. should still jiggle (it will firm up after chilling), so be careful. not to overcook. Let cool in pan for 30 minutes. Chill in the. refrigerator, loosely covered, for at least 4 hours. Loosen the. cheesecake from the sides of the pan by running a thin metal spatula. around the inside rim.
Fill high ball glass with ice cubes. Add Banana and kahlua topping with the milk. Stir with straw and enjoy.
Blend until you can handle the dough. Make into round balls. Cook for 10 minutes in boiling water that cover the dumplings. keep lid on pan.
Lightly season shrimp with salt; set aside. Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds. Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes. Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more. Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.
Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally. Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.
Set oven to 400 degrees. Butter a 13 x 9-inch baking pan. In a large bowl, combine ALL ingredients EXCEPT the cheddar, Romano OR Parmesan cheese and the whipping cream; mix well to combine all ingredients. Transfer to a prepared baking dish. Cover with foil, crimping the foil very tightly to edges of dish not to let any steam escape. Bake for 1 hour (stirring at the end of 30 minutes). Remove from oven and stir in the cheeses and the whipping cream. Return to oven; continue to bake for 10 minutes longer. Note: although I have never tryed it, I presume that half and half cream may be replaced for the whipping cream.
in a skillet, cook beef over medium heat until no longer pink. drain. add the tomatoes, taco seasoning and water. mix well. add pork and beans. bring to a boil. reduce heat. cover and simmer for 15 minutes. to serve, place corn chips in four soup bowls. top with beef mixture and toppings of your choice.
Cook the bacon until almost done, but not crispy. Must still be flexible. (I do this in the microwave). Butterfly shrimp almost completely through, place in baggie with marinade and mix well. Marinate shrimp for 15 to 25 minutes. Remove from marinade and insert one slice each of the two cheeses into the shrimp and fold closed. Use a bacon strip to wrap up the shrimp neatly and seal in the cheeses. Secure the bacon with toothpics. Place over fire on the grill, cook until the bacon is finished and the shrimp are tender, about 5 minutes or so depending on fire temperature. Remove toothpics and serve as finger food.
In large skillet, heat 1 T oil over medium heat. Add pierogies; cook, turning once, until tender and lightly browned, 8-10 minutes. Transfer to a plate. To same skillet over medium-high heat, add kielbasa, onion and caraway seeds; cook, stirring, until lightly browned, 5 minutes. Stir in coleslaw mix, apple, 1/4 t salt and 1/4 t black pepper. Cook until tender, 3 minutes. Add 1/2 cup water and pierogies; cook, stirring 1 minute. Serve with coarse-grain mustard, if desired.
In large pot, heat oil, add 1/4 tsp of salt and chopped onion. Cook until translucent, about 5 minutes. Add garlic, ginger, paprika, cumin, oregano, cayenne and turmeric and cook, stirring for 1 minute. Add broth, tomatoes and remaining 1 1/4 tsp salt. Bring to a simmer and cook, covered for 10 minutes. Add chicken, chickpeas, zucchini and bring back to a simmer. Cook, covered, until chicken and zucchini are just done, about 12 minutes longer. Add parsley and lemon juice and just let it"hang out" for several minutes or more-- does it good in my opinion. Serve over couscous.
Spread jelly on one slice of bread. Spread peanut butter on other slice of bread. Put bread pieces together. Put the whole sandwich in the toaster (on like med. heat). Let it toast, but watch it so it doesn't burn! Enjoy!
Preheat oven to 425 degrees. Cook noodles and drain. In a 2 quart casserole dish combine noodles, tuna, celery, onion, and green pepper. In a medium sauce pan combine salt, mayo, soup, milk, and cheese; stirring until cheese has melted and mixture is smooth. Pour over noodles and stir to combine. Bake at 425 degrees for 20 minutes.
Preheat oven to 350 degree F. Grease a 9 x 13-inch baking dish. Drain the chili peppers and slice. Brown the ground beef. Mix together the eggs, milk and flour. Layer 1/2 of the chilies in the prepared baking dish. Top with 1/2 of the beef, then 1/2 of the cheese. Spread the remaining chilies over the cheese, then the remaining beef. Pour the egg mixture evenly over all. Top with the remaining cheese. Bake in preheated oven for 30 minutes or until hot and bubbly.
Put 1/2 cup HOT water in a small glass bowl, add 2 teaspoons of yeast and allow to sit for 10 minutes. (This kills the yeast and will add more of a yeast flavor in the finished product without changing the texture of the dough--thanks duonyte.) Put 1/2 cup WARM water in a large glass bowl, add sugar and stir to dissolve. Sprinkle remaining 2 1/4 teaspoons yeast over the top and stir to combine. Let sit 10 minutes. Add 1 cup bread flour and stir to combine. Allow sponge to sit on the counter overnight. Add remaining warm water and olive oil. Measure out remaining flour and add one handful at a time, stirring 5 times after each incorporation. After the dough has been mixed, before kneading let the dough rest for about 30 minutes so that the flour and water properly combine. Turn dough out onto a clean, dry, very well floured surface and knead in more flour until the dough is no longer completely sticky (about 15 minutes--thanks bakingfool), but still a wetter dough. Allow to rise and ferment slowly in the refrigerator for 4 days, punching down once about 8 hours into the rise. (You can use the dough sooner, but having tested it every day for 4 days, I can tell you the flavor improves each day you allow it to ferment--thanks Dee514.). Roll out the dough as follows - keep everything well floured when using a wet dough - take balls of dough (about 1lb for 12" pizza), rotate the sides of the ball downward so that maintain a ball shape but stretch out the top; press down the ball with the tips of your fingers to create a circle; stretch out the dough in a circle by hand; then cover with plastic and let it rest for ten minutes; then finish stretching the dough out to the desired size, ensuring the dough is thicker at the edge to form a nice crust (I get 3 medium-sized pizzas that are not too thick not too thin.). Top pizza as desired (leaving a 1/2 inch border so the crust rises properly) and bake pizza in the hottest oven you can find (500*-550*) on a pizza stone that has been well pre-heated (at least 30 min) for 8-15 minutes depending on how well done you like your crust and how much you loaded it up!
Mix the starter with 2 cups of flour and l c water in a large non metal mixing bowl. This is the working culture. Proof for 12 hours at room temp (68-72 degrees). Add 2 cups of the flour and 1 cup water. Mix and knead until smooth. Proof 8 hours at room temperature. After proofing, this is the fully active culture. Punch down. Dissolve the salt in the remaining 2 cups water and stir into the dough. Reserve 1 cup of the flour for flouring the board. Mix the remaining flour into the dough 1 cup at a time. I use a heavy duty mixer for this, but it can be done nicely by hand. Knead until a smooth satiny dough develops, (5-10 min). Form 2 loaves and proof them until they've doubled in size. Bake in a preheated oven at 350°F for 40-45 minutes. Remove from the pans and cool on wire racks. I line my pan with parchment paper which gives a nice crusty finish to the loaves bottom and sides.
Combine all ingredients in a screw-top jar. Cover and shake well. Shake again before serving.
Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them. Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil. Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil. Boil for six minutes, keeping an eye on it so it doesn't boil over. Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.
Cut zucchini in half crosswise, then cut lengthwise into 1/4 inch wide strips to resemble fettucine noodles. (You should have about 8 cups when you're finished.) Toss the zucchini with salt in a large colander. Allow zucchini to drain for 1 hour. Rinse, then pat zucchini dry. In a large skillet, cook the zucchini and minced garlic in hot olive oil over medium-high heat for 2-4 minutes or until crisp- tender. Transfer the cooked zucchini to a large bowl. In the same skillet, heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the Parmesan cheese. Add the zucchini to sauce in skillet; heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg and additional Parmesan cheese, if desired.
Bring water to a boil and add split peas, reduce heat to a soft boil for approximately 25 minutes or until they are just tender. Drain and rinse until cool while preparing the remainder of the salad. Bring water to a boil, add pasta and reduce heat to a soft boil until pasta is cooked, but not over cooked. Drain and rinse with cold water until cool. In a small saucepan on medium heat, add olive oil, minced garlic and oregano. Saute until garlic becomes tender and slightly brown, approximately 3 minutes. Remove from heat, add the lemon juice, stir together and set aside until cool. Place all ingredients together and toss with dressing, add some shredded cheese if you like and it is ready to serve.
Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes. Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste. Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender. Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot. Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley. Good with beef, lamb or oven roasted salmon. HORSERADISH CREAM: Combine garlic, horseradish and mustard. Gradually whisk in oil and vinegar. Season to taste.
Melt the butter in large measuring cup, add the seasonings and let sit while arranging the other ingredients. Pour 1/3 of the seasoning mixture over cereal at a time, stirring well between each addition. Bake for 1 hour and 15 minutes, at 275 degrees, stirring every 15 minutes. This makes a lot, almost 2 gallons, and will fill 3 cookie sheets.
Preheat the oven to 350 degrees F. In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.) Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden. Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours. To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings. Cut into wedges and serve immediately.
Add water and salt to a large pot; bring to a boil. Gradually stir in grits. Lower heat; simmer 30 minutes or until thick and tender, stirring often. Remove pot from heat; stir in cheeses, pepper sauce, and pepper; cover. Melt butter in a large nonstick skillet over medium-high heat. Add in corn; saute 4 minutes or until lightly browned. Add corn and onions to grits mixture; stir well to combine.
Rub your steaks with chopped thyme, salt, and pepper. Melt butter in a large skillet over medium heat; add oil. Add steaks, and cook 1 to 3 minutes on each side or to desired degree of doneness. Remove steaks, and keep warm; reserve drippings in skillet. Stir wine and consomme into drippings; increase heat to high. Cook, stirring often, until reduced to 1/2 cup. Stir in half and half,and cook, stirring constantly, till reduced to 1/2 cup or desired consistency. Keep warm. Snap off tough ends of asparagus; remove scales with a vegetable peeler, if desired. Cut spears in half, and place in a steamer basket over boiling water. Cover and steam 8 minutes or until just tender. Top steaks with asparagus, and sprinkle with cheese. Broil 6 inches from heat (with oven door partially open) 2 minutes or until cheese melts. Serve immediately with sauce. Yield: 4 servings.
Preheat your oven to 220&deg;C Prick your sweet potatoes several times with a fork, place on a baking tray and bake for an hour or until cooked through. Meanwhile, add coconut oil into a frying pan on medium high heat. Add red onion and cook until soft. Add garlic and ginger, cook for a further 2 minutes. Add RawSpiceBar's Berbere spices and cook for another minute. Stir in tomatoes, chickpeas and salt to taste. Bring to a boil, turn heat to low and cover. Simmer for 15-20 minutes. Add baby spinach and let simmer, another 3-4 minutes. Once the sweet potatoes are cooked, slice through the center and fill with the berbere chickpea & spinach mixture. Enjoy!
Combine all ingredients and mix well. Refrigerate over night. Shape into patties and fry until cooked through.
Cook diced potatoes in boiling water about 12 minutes or until tender. Drain and rinse w/ very cold water. In a large bowl combine potatoes, ham, eggs, celery, and green onions. In a seperate, small bowl, combine sour cream, mayonnaise, mustard, lemon juice, sugar, salt, pepper, paprika and parsley; mix well. Pour the dressing mixture over the potato salad mixture and gently toss to coat well. Chill. Serve.