HumbleIntelligence/food-ner-1-Million huggingface dataset:
When you make the noodles, after draining them but before you refrigerate them, coat with 1 tbsp of sesame oil and mix thoroughly so each strand is coated with oil. When ready to cook, heat sesame oil in a heavy bottom wide pan on high heat. Add garlic, crushed red chilies flakes and saute them for a minute Add green onions and saute for 30 seconds. Add celery, bell pepper, carrots and saute them for 2 mins on high heat. The vegetables will be partially cooked so they will still be crunchy when served. Add cabbage and saute it for a minute. Add beaten eggs on the veggies and saute them till eggs are scrambled and nicely cooked. Add black pepper and mix for a few seconds. Add soysauce and let the veggies cook for a minute. Add noodles and mix well with all the veggies and soy sauce. (Take 2 large forks and toss the noodles from the bottom so as to have a nice soy sauce coat on all the noodles). Taste the noodles and check the seasoning accordingly (If more salt is needed, add more soy sauce and toss again with forks). Serve it into a plate with some sesame seeds, finely cut green onions and crushed peanuts.
Set oven to 350 degrees. Prepare a greased 2-quart baking dish. Cook broccoli according to package directions (don't over cook); drain. Place the broccoli in prepared baking dish; drizzle with oil, or butter (if using). Sprinkle with 1/4 cup of Parmesan cheese; toss to coat. In a medium bowl, combine the remaining 1/2 cup cheese, and all the remaining ingredients, except the chopped nuts; mix well, spoon over broccoli. Bake for 18-20 minutes, or until sauce begins to bubble and lightly brown. Sprinkle with nuts (if using).
In a 5-qt slow cooker, combine the cabbage, potatoes, onion, salt and pepper. Pour the broth over all. Cut sausage into serving-size pieces and place on top. Cover and cook on low for 8-9 hours.
Heat a skillet over medium heat. Meanwhile place almonds in a food processor and chop finely. Place almond pieces in the skillet and dry toast for about 5 minutes. The almonds should smell roasty and have a slightly golden brown colour. Remove from heat and allow to cool slightly. Place almonds, oil and salt in a food processor and process into a thick paste. You can also use an immersion blender for this. If you like your almond butter less thick, just add a little more oil or water until you reach the desired consistency. Now add in the flavourings of your choice. Mix them in well with a spoon. Enjoy!
PLACE chocolate in a glass measuring cup. Microwave on MEDIUM power for 3 minutes; remove from oven and continue stirring until completely melted. DIP half of each cracker into the melted chocolate. Place cracker on a waxed paper-lined tray; chill. Makes 12 to 16 crackers.
Melt the 3 tablespoons butter in a heavy saucepan over low heat. Add the green pepper and onion; saute until tender. Add the flour and cook 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt, mustard, and hot sauce; stir until cheese melts. Stir in the hominy and olives. Spoon mixture into a lightly greased 1-1/2 quart casserole. Combine breadcrumbs and melted butter; sprinkle over hominy mixture. Bake, uncovered, at 375°F for 20 minutes or until mixture is bubbly.
Preheat oven to 350°. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.
Heat olive oil in a stockpot or deep skillet over medium heat. Add sausages and brown on all sides. Transfer to a plate lined with a paper towel. When cool enough to handle, cut in 1/4-inch slices. Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook, stirring, 1 minute. Add tomatoes, chicken stock, tomato paste, Sriracha and bay leaf. Simmer until squash is tender, about 20 minutes. Stir in black beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning. Before serving, add cilantro. Serve in bowls garnished with additional cilantro, chopped avocado and a drizzle of sriracha. (Chili may be made up to 24 hours in advance. Cool, cover and refrigerate. Re-warm over medium heat to serve.).
Place fresh butterflied snoek on lightly oiled tin foil, flesh facing up. Lightly salt the flesh. Squeeze the juice of 1 orange onto the snoek. Chop all of the coriander (dhania) and cover the flesh completely. Cover the coriander with bacon strips placed flat on top like a blanket. Drizzle with olive oil. Cook for 15 - 20 minutes (depending on the thickness of the flesh) in closed tin foil at 180 degrees celcius, and then open the tin foil and grill the bacon for a few minutes until crispy.
~ Peel and boil potatoes until ready to mash ~ Meanwhile, saute onions. ~ Brown and season hamburger and drain off grease ~ Drain all canned veggies then add to hamburger mixture ~ Add tomoatoe soup, stir and heat through ~ Strain potatoes and mash with with butter, salt and pepper as you would mashed potatoes ~ Place hamburger mixture evenly into a rectangular casserole dish ~ Spread mashed potatoes evenly on top and sprinkle with cheese ~ Bake uncovered at 350 for 30-40 minutes or until cheese is melted and filling is bubbly. Broil for 2 minutes to brown cheese ~ Watch carefully during this time so cheese doesn't burn ~.
Soak and drain your black beans. Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder. Stir well. Cover and cook on low for 8 hours.
Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl, and mix until well-combined. Divide the mixture into 12 equal portions and shape into 6cm (just over 2 inch) patties, about 1.5 cm thick. Preheat a BBQ plate on medium, lightly spray the patties with olive oil, cook on the BBQ plate for 5-6 minutes, each side or until they are cooked through. Transfer to a plate and cover with foil, to keep warm. To make the Tabouli: Place the burghul in a heatproof bowl and pour the boiling water over it. Cover with plastic wrap and set aside for 10 minutes or until all the liquid has been absorbed. Then use a fork to separate the grains of burghul; add the tomatoes, mint, parsley and shallots, and stir well until all the ingredients are combined. To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.
Preheat the oven to 275°F Prepare a bowl of ice water. In a medium pot of boiling water, blanch the tomatoes just until the skins loosen, about 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice water to cool. Drain and peel the tomatoes, pat dry and halve crosswise. Arrange the tomatoes, cut side up, on a nonstick baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the chopped thyme and season with salt and pepper. Roast for about 2 1/2 hours, or until the tomatoes are very tender and slightly shrunken. Transfer the tomatoes to a plate and let cool. Meanwhile, spread the brioche cubes on a small baking sheet and toast for about 15 minutes, or until golden and crisp. Let the croutons cool. In a small bowl, whisk the mayonnaise, creme fraiche and buttermilk until smooth. Add the lemon juice, parsley, mint and 1 tablespoon of the chives and season with salt and pepper. Refrigerate until chilled. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and slightly crisp, 8 to 10 minutes. Transfer to paper towels to drain. Put each iceberg wedge on a plate, add a tomato half and drizzle with the remaining 2 tablespoons of olive oil. Scatter the croutons and bacon on top. Garnish with the remaining 2 tablespoons of chives and serve, passing the buttermilk dressing at the table.
Smash the ginger with the flat side of a cleaver or heavy object and leave to soak for a few minutes in 200ml cold water. Mix the egg, wine and salt and pepper into the pork, then gradually add the ginger-water (discarding the crushed pieces), so it is absorbed by the meat to form a fragrant, floppy paste. Mix the dipping sauce ingredients in a small bowl; always add the garlic at the last minute to make the most of it's flavour and fragrance. Fill each dumpling wrapper wth a good teaspoon of filling, and seal to make a half-moon shape. Seal with a series of little pinches if you want it to look good and authentic! Make sure dumpling skin is sealed so that the filling can't ooze out. Lay the dumplings out seperately on a lightly floured surface. Heat a large pan of water to a vigorous boil over high heat. Throw in a couple of handfuls of dumplings. Stir once to prevent sticking. When the water has returned to the boil, throw in a coffee cupful of cold water. Allow the water to return to the boil and throw in another coffee cupful of cold water. When the water has returned to the boil again, the skins should be glossy and the meat should have cooked through. Remove from pan with a slotted spoon, drain well, and serve hot with dip. Continue cooking the dumplings in batches. FYI - the cold water is added to stop the water from boiling too vigorously and tearin the dumplings apart.
Instructions: Osso Buco. Pre-heat oven at 375 degrees. Flour the veal shanks and saute on both sides and set aside in a small deep baking pan. In the same saute pan cook the onions, garlic, celery and carrots. Add 1 glass of white wine and cook down for 2 minutes. Add the plum tomatoes, herbs and veal stock. Bring to a boil and pour over the veal shanks. The shanks must be submerged in the liquid. Add salt & pepper. Cover the pan with aluminum foil and bake in the oven for 60 minutes at 375 degrees. Instructions: Saffron Risotto. In a medium pot saute the onions in olive oil until golden. Add the rice and stir with a wooden spoon for 2 minutes. Add the bay leaf and white wine and allow the wine to evaporate. Add the saffron and the boiling veal stock covering 1 inch above the rice. Let the rice cook at moderate heat for about 18 minutes stirring continuously. You may add the rest of the veal stock as needed. At the end, add 1 ounce of extra virgin olive oil and parmigiano cheese. Stir with a wooden spoon until the rice is creamy. To serve, ladle 5 ounces of risotto in the middle of each plate. Hollow the middle of the rice (volcano) and place the Osso Buco inside and cover with the veal sauce. Sprinkle with parmigiano cheese and serve.
Mix popcorn and peanuts in a large bowl or roasting pan. Keep warm in a 250°F oven. Melt butter in a 2 quart saucepan. Stir in sugar, corn syrup and salt. Bring to a rolling boil on medium heat, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla. Quickly pour over warm popcorn while tossing until well coated. Spread in a shallow baking pan or roasting pan. Bake at 250°F for 45 minutes. Stir every 15 minutes. Make sure every piece of popcorn has been moved around on the bottom. Remove from oven and turn out onto foil to let cool. Store in a tightly covered container.
Heat oven to 375*. Cook noodles according to package instructions, adding peas and carrots during the last 2 minutes of cooking time; drain in colander. In a separate bowl, mix together soup, milk and garlic powder. Stir in noodles, peas and carrots and tuna. Transfer to 1 1/2 quart casserole. Bake 15 minutes; top with cracker crumbs. Continue baking 5-10 minutes or until thoroughly heated.
Preheat oven to 400°; line a baking sheet with foil. Lay bacon on the baking sheet and bake for 5-7 minutes, until the bacon has rendered some fat but is still pliable; drain on paper towels. Cut each strip of bacon in half and lay it on a cutting board. Slit the figs lengthwise, making a small pocket. Push about 1 teaspoon of the crumbled cheese into the pocket and close the slit. Place the fig on the bacon and roll the bacon around the fig, securing with a toothpick. Repeat with the remaining bacon, figs, and cheese. Transfer figs to a 9 x 13 inch baking dish, placing them about 1/2 inch apart. Bake in 400° oven for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm. **Make Ahead or OAMC: after step 8, Cover and refrigerate for up to 3 days or freeze for up to 1 month. Defrost the figs in the refrigerator overnight, if necessary. Preheat oven to 400°; let figs come to room temperature for about 20 minutes. Bake for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
Cook rice according to the package directions. Cube turkey or chicken. Dice celery and onions. Combine soup and mayonnaise. Add to other ingredients. Place in large, buttered casserole dish. Bake at 350 degrees for 30 minutes, until it is heated through. Add topping and bake an additional 1/2 hour until the casserole is golden and bubbling (TOPPING is 2 Tbsp of melted butter combined with 1 1/2 Cups of Corn Flakes).
Heat the oil in a skillet and saute the mushrooms over high heat for about 2 minutes, stirring constantly. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper. Cook for about 5 minutes or until the garlic and mushrooms have softened. Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
Cut a 1 inch-thick slice off the top of the cheese. Using a spoon, scoop out the center of the cheese, forming a shell 1/2 inch thick. Hollow out the lid. Place the cheese in a large pot and pour cold water to cover. Soak for 1 hour. Meanwhile, grate the cheese pulled from the center to make 2 cups; set aside. Prepare the shrimp and rinse in cold water; set aside. Drain the cheese shell well. Place the bottom in a baking dish with high sides just large enough to hold cheese. Preheat oven to 350 degrees. Melt butter in a skillet. Saute onions for about 5 minutes over medium-low heat. Add the tomato and seasoning and cook until all liquid has evaporated. Transfer vegetables to a large bowl. Gently fold in the shrimp, grated cheese, bread crumbs, olives, and raisins. Then add the beaten egg. Turn this mixture into the cheese bottom and top with lid. Bake uncovered for 30 minutes. Top should be bubbly and golden brown. Serve immediately.
Heat canola oil in a non-stick skillet. Saute chicken for three minutes over medium-high heat. Add onion, saute until translucent. Stir in curry powder. Saute one minute over low heat. Remove chicken mixture from pan and place in refrigerator to cool completely. While chicken cools, prepare remaining ingredients. When chicken is cold, combine all ingredients.
Heat oven to 400 degrees F. Line the pan with muffin liners. In large bowl, whisk together flour, baking powder, and salt. In medium-size bowl, whisk eggs, milk, juice, sugar, oil and zest, sour cream, vinegar, and ricotta. Make a well in flour mixture; pour in egg mixture and chocolate chips. Stir until dry ingredients are just moistened (although, be sure to not over-mix for it will result in overly-tough muffins). Spoon approximately 1/4 cup batter into each muffin cup. Bake in a 350 degree oven for 18-20 minutes or until toothpick comes out clean. Remove pans to wire rack to cool 5 minutes. Serve.
Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too. WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG). Split red peppers, de-seed & chop coarsely. Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop. Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly. Add sugar. Return to a full boil and boil hard for 2 minutes. Remove from heat and stir in vanilla. Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product. Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met. Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling. After processing, remove jars and place on a towel to cool for 12 to 24 hours. Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!
Slice the onions, about 1/4" thick. Chop the carrots, celery, and potatoes into 1/2" pieces. Slice the garlic. Put the onions, carrots, celery, potatoes, garlic and beans into the crock pot and stir to combine. Add herbes de provence, salt, pepper, and bay leaf and stir again. Pour tomatoes (undrained) and broth over the veggies in the pot. To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled. Sprinkle half of the bread crumbs on top of the crock pot mixture. Cover and cook on low heat 6-8 hours. Just before serving, saute remaining bread crumbs in a dry skillet until lightly toasted. Stir the cassoulet, then top with the toasted bread crumbs.
In a blender mix coffee, ice cream, non-dairy creamer, vanilla, milk together. Then add crushed ice and blend until smooth. Top with whip cream. Drizzle chocolate syrup over whip cream. Enjoy.
Heat the oven to 425 degrees F. Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend. Mix dry ingredients in a large bowl. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough. Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet. Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching. Bake about 10 minutes or until medium brown. Do not overbake. Cool loosely wrapped in a cloth on a wire rack. Makes 12 to 16 scones.
Preheat oven to 400 degrees F. Wrap a piece of bacon around each persimmon wedge, secure with a toothpick, and place on a parchment lined baking sheet. Roast 20 minutes, flip wedges and turn pans, increase heat to 425 degrees F; roast until bacon is crisp, about 20 minutes. Brush with sherry vinegar, season with salt and pepper, serve immediately.
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each one in 1/2 horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium, and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3-4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
Cut carrots into strips 1/4 inch thick and about 1 1/2 inches long. Place in a buttered casserole dish and sprinkle with salt and pepper. Dot with brown sugar and butter. Cover. Bake at 350 degrees for 1 1/2 hours.
For steaming,place low rack in bottom of 10 to 12 inch skillet. Pour water into bottom of pan,under rack,and bring to boil. Cut fish lengthwise into 2-inch wide strips. Mix fish with cornflour and soy sauce on shallow dish. Place plate of fish on rack. Cover skillet. Steam 10 to 15 minutes or until fish is cooked. For sauce, mix chillies,lime,sugar and sesame oil in a small bowl.Stirly sugar till dissolved. Remove from the steamer then drain oil from fish. Add onions and scallions in a mix sauce then spoon sauce over as desired.
Biga: Combine the flour, water and yeast, kneading briefly to make a stiff dough; if you're using a bread machine, allow the dough to knead for 5 minutes, then cancel the machine. Place the dough in a lightly greased bowl, and allow it to rise overnight, about 12 hours. It'll become bubbly. Dough: In the bowl of an electric mixer (or in the pan of your bread machine), combine all of the ingredients except the dried fruit. Note: This dough is very difficult to make by hand; we suggest the use of a machine of some sort. Knead the dough till it's cohesive; it'll seem very gummy at first, but should come together nicely at the end. Don't worry if it doesn't form a smooth ball; it's OK if it sticks to the sides of the bowl a bit. Place the dough in a lightly greased bowl, and allow it to rest for an hour. It won't rise much; that's OK. Knead the fruit into the dough, by hand or machine; knead only until the dough accepts the fruit, as over handling will cause the fruit to release too much sugar into the dough, slowing the rise. Allow the dough to rest for 10 minutes, then shape it into a round ball. Poke a hole in the center of the ball. Slip the dough over the ring of a lightly greased 9" to 10" tube pan or monkey bread pan. Cover the pan, and set the dough aside to rise for 2 hours or so. It probably won't double in size, but will puff up a bit; don't worry, this bread's oven spring is quite good. Bake the panettone in a preheated 350°F oven for 25 to 40 minutes, tenting it with aluminum foil for the final 15 minutes of baking if it appears to be browning too quickly. There's a wide time-range here due to the difference in center diameters of monkey bread and tube pans; the smaller the diameter, the longer the bread will bake. The internal temperature of the dough should register 190°F to 205°F when it's done, so use an instant-read thermometer to check. If you don't have a thermometer, poke a cake tester into the center; it should come out dry, without any crumbs or wet dough clinging to it. Remove the panettone from the oven, and after about 5 minutes turn it out of the pan. Brush with melted butter, if desired, for a soft, buttery crust. Cool on a rack. Sprinkle with confectioners' sugar just before serving, if desired.
Cook the chicken (can microwave or preferred method)- pull apart chicken into bite size pieces. Mix both soups with sour cream. Crush 1-2 packets of the cracker. Grease 9x13 pan. Layer crushed crackers to cover bottom of pan. Pour 1/3 of butter over crackers. Add a layer of chicken, then add 1/2 of soup mix. Add another layer of crackers, butter, rest of chicken and soup mix. Finish with cracker layer and last of melted butter. Cook for 30-40 minutes in 350 degree oven until top brown and warmed through.
Place honey and mint in a double boiler with water in bottom. Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand 10 minutes. Strain while still warm. Place in sterilized jars and cap. Label and decorate the jar as needed.
Place peaches and blueberries in 1 quart casserole dish. Mash raspberries through sieve. Combine raspberries and sugar in blender; blend for 3 minutes. Pour over fruit. Bake at 350 degrees for 12 minutes. Cool, cover and refrigerate. Do not stir until ready to serve. Spoon into individual serving bowls and top with fresh mint leaves.
Heat oven to 375°F Lightly spray cooking sheet with non stick cooking spray. In small bowl mix all cheeses and mayo until well blended and soft. Separate dough into 2 long rectangles: press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short sides: roll up each: pinch edges to seal. Cut each roll into 8 slices. Place, cut side down, on cookie sheet. Sprinkle with parsley. Bake 12 to 15 mins or until golden brown. Immediately remove from cookie sheet. Enjoy!