HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all Spicy Sauce ingredients and mix well. In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
Preheat oven to 220C. Place lamb in a large baking dish. Use a sharp knife to make 10 x 4cm incisions in lamb. Juice 1 lemon half. Combine with 1 tablespoon oil, garlic, salt and pepper. Cut remaining lemon into 10 small pieces. Push lemon pieces into incisions. Brush lamb with oil mixture and roast for 15 minutes. In remaining oil, toss potatoes, oregano, salt and pepper. Arrange potatoes around lamb. Return to oven and roast for 40 minutes. Add carrots to roasting pan with lamb and potatoes. Roast a further 20 minutes. Remove lamb from oven. Increase oven temperature to 230C Cook potatoes and carrots a further 15 minutes or until crisp. Cover lamb loosely with foil and rest for 15 minutes. Carve lamb. Serve with potatoes and carrots.
Rinse rice several times under cold water in a sieve and drain. Cook the onion, bell pepper, and carrot in lard for 2 minutes. Add the rice and cook another minute, allowing rice to get thoroughly coated with lard. Add the hot broth, and salt and bring to a boil. Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking). Fluff rice with a fork and garnish with chopped cilantro. Serve hot.
Heat oven to 450° F. In large skillet, brown ground pork and onion, stirring, until onion is tender. Pour off any drippings; season with salt. Stir in salsa, chilies and cheese. Spoon equal amounts of pork mixture, about 1/4 cup, on one half of each tortilla; fold tortillas to close. Arrange quesadillas on baking sheets; lightly spray tops of tortillas with vegetable spray. Bake 8-10 minutes until tortillas are lightly browned. Make 10 quesadillas; cut into wedges to serve.
You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke. Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper. Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 3-4 minutes per side. You want a golden crust that will give the gravy great flavor. Cook the meat in batches, if necessary and set aside in a bowl-- to collect the juice. When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender-- 3-4 minutes. Add the sliced garlic and cook till fragrant-- 30 seconds or so. Add the tomato paste and paprika, and cook for 1-2 minutes. Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well. Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy. Simmer for 2 hours, or you can use a slow cooker for 4-6 hours. This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings "Semmel Knoedel", which is posted on my blog:. http://foodiewife-kitchen.blogspot.com/2009/10/bavarian-dumplings-on-halloween-no.html.
Preheat oven to 450°F Rinse and drain all berries. Turn into large bowl and set aside. Butter bottom of 9 inch tart pan with removable bottom. Line with piecrust. Prick crust several times with fork. Place in freezer for 5 to 10 minutes to firm up the shell. Bake until golden and crisp, about 10 minutes. Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.). Measure sugar and cornstarch into medium saucepan and stir. Gradually stir in orange and lemon juices. Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute. Remove from heat and stir in liqueur or syrup. Pour glaze over berries. Gently stir to coat. Turn into tart shell. Refrigerate at least 10 minutes or up to 6 hours before serving. *Note: You can use any combination of berries you wish - you'll need a total of 3 cups to 3-1/2 cups.
Preheat oven to 350°F. Arrange pineapple slices on the bottom of a 12-inch spring form pan. Place a cherry in the middle of each pineapple ring. Sprinkle with the brown sugar. Mix flour, sugar, baking soda, and salt in a large bowl. Pour juice off pineapple can into a measuring cup, add water to make 1 cup. Add to the pineapple juice mix, oil and vinegar. Mix wet ingredients into the dry ingredients (don't overmix). Dump the mix into the spring form. Bake for 38-40 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 20 minutes, loosen sides of ring using a knife or a spatula. Remove ring. Flip cake onto a serving plate and remove bottom.
Preheat oven to 350 degrees F. Combine 2 teaspoons lime juice with milk and let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda. In a large bowl, cream butter and 3/4 cup sugar, then beat in egg. Stir in zest and milk mixture. Add flour mixture. Drop rounded spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes until edges are light brown. Let the cookies cool completely. For the glaze: stir together the remaining 2 tablespoons lime juice and 1/4 cup sugar, brush onto the cooled cookies.
Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Place chicken in the skillet and cook until browned on each side, about 5 minutes per side. Reduce heat to medium low and add the butter and garlic. Saute for about 3 minute Pour in the gin, vermouth, lemon juice, and olives; simmer for 5 to 10 minutes, until the sauce thickens and chicken juices run clear.
Butter a 15"x10"x1" pan. In 2 quart microwave safe bowl combine sugar and corn syrup and microwave on high uncovered for 3 minutes, stir. Microwave 2 1/2 minutes longer and stir in butter, cashews, pecans and spices. Microwave on high for 2 minutes until turns a dark amber color, mixture will be very hot. Immediately stir in Extracts and Baking Soda, until light and foamy. At once pour into prepared pan, spreading with metal spatula. Cool completely then break into pieces and store in an airtight container.
Make the saffron water by soaking the saffron strands in 200ml of hot water. Leave to stand until needed. Wash the rice in warm to hot water and leave to soak in a bowl of water while you prepare the other ingredients. Add the lentils to a large pan filled with 400ml hot water . Place over a low to medium heat and cook for approximately 30-45 minutes, until the lentils are tender. If necessary, add more hot water during cooking. Heat two thirds of the vegetable oil in another large pan and heat until smoking hot. Add half the onions and fry until they are golden brown and crispy. Remove with a slotted spoon and place on kitchen paper to drain. Set aside. In the same hot oil, add the potatoes and fry till they are almost done. Remove and drain on kitchen paper. Set aside. Leave the oil in the pan and add the cinnamon sticks and cardamom pods. Allow the spices to sizzle for a few seconds then add the remaining raw onions and fry until golden brown. Now add the garlic and ginger and stir for a few seconds. Add the chopped tomatoes, green chillies, ground cumin, garam masala , turmeric and red chilli powder and stir for a minute or two. Add the minced lamb and cook until browned then add the yoghurt and stir through. Cover the pan and cook on a low heat for 30 minutes. Meanwhile, bring a large pan of water to the boil and add the rice. Add three teaspoons of salt and a drizzle of oil to prevent the rice from sticking. Cook until the rice becomes tender but not completely cooked through - about three minutes. Drain well and leave to stand. Add the remaining oil to the empty rice pan and add a layer of the crispy-fried onions and a drizzle of the saffron water. Next add a thin layer of rice, then a thin layer of the lentils and some of the lamb mixture. topped with a layer of the fried potatoes. Repeat steps 11 and 12 several times until all the ingredients have been used up and you have a number of layers. Finish with a layer of fried onions and sprinkle over the chopped coriander and mint. Cover the pan and cook over a low heat for 8-10 minutes. Serve warm with Yogurt Raita or Mint Yogurt .
preheat your oven to 350 degrees. peel and then slice apples into thin slices. fill your favourite pan until it's about 1/2 an inch from the top. i usually use 3-4 apples for a small glass loaf pan. make sure to toss apple slices with lemon juice to prevent browning. when all the apples have been cut, toss the slices with enough cinnamon to lightly coat. add a little less ginger, and then a little less nutmeg and allspice, if desired. sometimes i leave out the allspice. next, make the crumble topping by combining the flour, brown sugar, and oatmeal in a bowl. add cinnamon and ginger to the topping. melt the butter in the microwave and then mix with the dry ingredients. you might need a little more butter; i use enough to make sure that the topping is saturated and sticks together. before adding the topping, mix in the cornstarch with the apples. this prevents the crisp from becoming runny. make sure it's well mixed inches. lastly, add the topping to the apples. make sure that no apples are showing. bake in the oven for about 30-45 minutes or until bubbling and the topping is browned. i eat this plain, but it can be good with ice cream, whipped cream, or even chocolate sauce.
Cream shortening, sugar and eggs. Add vanilla. Add milk alternately with dry ingredients and mix well. Add additional flour if needed to achieve proper consistency. (Note that the batter will also thicken as it stands, so you may wish to let it stand 15-30 minutes before baking. I usually turn my oven on at this point & let batter "rest" until the ovens are hot.). Drop onto greased (or sprayed) cookie sheets. Bake@ 350 for 8 minutes. Cool completely, then place one cookie upside down and coat with filling. Top with another cookie. Wrap in plastic wrap. Serve anytime! These also freeze really well! FILLING: Beat egg whites until stiff (if you're using whites). Add vanilla, flour and milk & beat well. Add shortening and sugar. Whip on high speed for 3-5 minutes.
Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and brush on the chicken breasts. Refrigerate for at least 30 minutes or overnight. Preheat the grill. Grill the breasts for 5 to 6 minutes on each side, depending on the thickness. Let the chicken rest on a plate for 1 or 2 minutes before serving.
In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine. With blender running, drizzle in olive oil to form an emulsion. Taste and adjust seasonings and/or consistency (add more oil if desired). Place the pesto in a bowl and stir in the chives. Preheat oven to 425 degrees F. Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil. Roast until salmon is opaque and cooked through, about 15 to 20 minutes. Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side. NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.
In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear. Add broth, tomatoes (with juice), water, tomatillos, and cilantro. Add salt and pepper to taste. Bring to a boil. Reduce to a simmer and add carrots and rice. Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder. Knead in ground beef until thoroughly mixed. Add egg and knead in. (If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs. Bring broth back to a boil. Add meatballs to hot broth. Reduce to a simmer and cook for about 30 minutes.
Preheat oven to 350. T0 make the crust: Combine cookie crumbs, melted butter and sugar. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely. To make the filling: Whisk the cornstarch and sugar in a heavy 2-quart saucepan. Whisk in the milk, making sure the cornstarch dissolves. Add the espresso and salt, then whisk in the eggs, mixing well until no streaks of yellow remain. Bring the mixture to a simmer over medium heat, stirring constantly. Remove from heat briefly and and scrape sides and bottom of pan with a spatula and whisk again. Return to heat and cook at a bare simmer for 1 minute. Remove from heat and strain through a wire mesh strainer into a medium size bowl. Whisk in the butter and vanilla. Cover with plastic wrap, making sure the wrap is touching the top to prevent a "skin" from forming. Refrigerate for at least 4 hours. To make the topping:. Whip the cream with the sugar until soft peaks form. Remove filling from the fridge, remove the plastic wrap and pour into the cooled crust. Pipe whipped cream over the top and garnish with grated chocolate. Serve cold with chocolate syrup for drizzling.
Cut chicken in half lenghtwise. Place in large oven proof dish. Squeeze juice from the lemons over the chicken. Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper. Marinate for 2 hours, turning chicken a few times. Preheat oven to 400 degrees. Roast chicken for 45 minutes. Can broil at the end for darker, crisp skin. Cut into serving pieces.
Chop the vegetables into small 1/4 inch pieces. Place in a big bowl. Stir in the nuts. Quarter the olives; add to the vegetables. Stir in the crumbled cheese. Chop lettuce into fine pieces; combine with vegetable mixture. Chill several hours before serving. This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.
Mix sugar, cornstarch and salt together in a microwavable bowl and stir in the milk. Microwave for 9 minutes, stopping to stir every 3 minutes. The object is to cook until it achieves a thick, pudding-like consistency, so it may take more or less time dependent upon the individual microwave. This can also be performed in a saucepan on the stovetop. Add the butter and vanilla into the mixture. Pour the thick mixture into the baked 8 inch pie shell and sprinkle the top with cinnamon. Serve at room temperature.
Add all the salad ingredients except the avacado and toasted pita bread. Mix the dressing ingredients together Season to taste with salt and pepper. Just before serving add the chopped avacado and toasted pita bread. Drizzle with the dressing and serve.
Topping: Spread butter on bottom of loaf pan. Cover evenly with sugar and peanuts. Sprinkle water over mixture. Cover with batter. Batter: Beat egg. Add sugar gradually, beating it inches. Stir in peanut butter and melted butter. Add milk. Sift together flour, soda, baking powder and salt. Add egg mixture, stirring in until well-blended. Bake in moderate oven (350) 1 hour.
Place all of the above ingredients in a bowl and mix together very well. When I make these, I add 1-2 tablespoons of a vinaigrette style salad dressing to give it a little extra flavor. This is completely optional. In a skillet, heat 2 tablespoons of olive oil over medium high heat. Once the olive oil begins to shimmer, it is time to cook the chicken patties. Using a tablespoon or small cookie scoop (approx. 1 tbl in size), scoop rounds of the meat mixture into the skillet. Use a fork to slightly press them flat. Cook the patties until well browned on one side and cooked about half way through. Flip to the other side and repeat the previous step. Once the second side is browned and the patties are cooked completely through, patties are done. Remove the patties to a paper-towel lined plate to drain, if necessary. Eat and enjoy!
Soak the rice for 1 hour, wash and drain. Heat the oil in a saucepan and fry the sliced shallots, stirring all time, for 2 minutes. Add the rice, turmeric, coriander and cumin, stir fry for another 2 minutes and then put in the coconut milk and the other ingredients. Boil the mixture, uncovered, stirring it once or twice with a wooden spoon, until the liquid has been soaked up by the rice. Then cover the saucepan tightly and leave on a low heat, undisturbed, for 10 minutes, or finish cooking in the oven or microwave. Transfer it to a serving dish and take out and discard the cinnamon stick, cloves and kaffir lime or bay leaf. Serve hot as an accompaniment to savoury meat or fish dishes and vegetables.
Have a tube cake pan greased and floured.Preheat oven 375°. First beat your egg-whites till very stiff, and set aside. Now beat your egg-yolks along with the sugar till very very creamy. This takes about 10 minutes beating so it'll be very very creamy. Add in your lemon grind and beat 1 more minute. Now gently FOLD in 1 tablespoon of meringue at a time and then 1 tablespoon of flour, repeat this procedure till done, ALWAYS FOLDING in your ingredients. This is very important to do this so your cake will not fall. Now carefully pour the cake batter into greased floured pan and bake till it's a golden yellow coulor. About 45-55 All depending on the ovens.
Peel pears and remove core from bottom end, leaving stem intact. If needed, slice about 1/4 inch from bottom of pears, so that they will sit flat. Brush pears with orange juice to prevent browning. Combine burgundy, cranberry juice, orange slices and cinnamon sticks in a dutch oven, bring to boil. Add pears, reduce heat, simmer 15 minutes until pears are tender, turning pears occasionally. Remove pears from pan, reserving 1 cup poaching liquid. Reserve remaining liquid. Discard orange slices and cinnamon sticks. Place each pear on a dessert plate. Top each pear with 2 tablespoons reserved poaching liquid. Garnish with orange rind curls and mint sprigs. The remaining poaching liquid can be chilled and combined with chilled ginger ale to make a delicious wine punch.
In a shallow non-aluminum pan combine vegetable juice and hot sauce. Add chicken and let marinade in refrigerator for 3 hours turning frequently. Drain chicken and discard marinade. Preheat oven to 375 deg. F. Spray a large cookie sheet with non stick cooking spray. In a large zip bag combine remaining ingredients. Add the chicken and shake to coat. Remove from bag and place on cookie sheet. Sprinkle and remaining crumbs on chicken. Bake one hour until tender.
In a large bowl, mash the bananas (riper bananas have more flavor). Add remaining ingredients, mix with a wisk, fork, or electic beater. Pour onto hot waffle iron according to manufacturers instructions.
Preheat oven to 325F degrees. In a large casserole dish or Dutch oven or roaster (it should be able to go on the burner as well as go in the oven), spread half the onions. Rinse roast under the tap, pat dry with paper towel, and place on onion mixture. Cover with remaining onions and all the garlic; sprinkle pepper and thyme over top. Mix together the 1 cup water and worcestershire, and pour over roast. Cover and cook in preheated oven for 2-1/2 to 3 hours, or until roast is tender. (I turn the roast over after half the cooking time has past, although the original recipe did not call for it) Place meat and onions on a serving platter and cover loosely with foil to keep warm; if you let the roast stand for 10 to 15 minutes it will be easier to carve. Meanwhile, add enough liquid to the pot, if necessary, so you have 2 cups (use water, wine, beef broth, whatever you wish-- I use beef broth and red wine combined, usually); skim off any visible fat. Dissolve the cornstarch in the 2 tbsp cold water; stir into pan juices. Cook over medium-high heat, stirring, for about 3 minutes or until the gravy is boiling and is thickened. Strain gravy if desired, carve roast into thin slices, and serve.
Preheat oven to 250°F (it says 2500!, I think it was a typo). Spread half of the tomatoes in an oiled roasting pan. Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper. Mix the garlic and parsley together and sprinkle over the vegetables. Top with remaining tomatoes. Pour oil over the top to coat and sprinkle with lemon juice. Bake for 1 1/2- 2 hours, adding a little water if necessary.
You will also need: 1 gallon glass jug (I guess you can use plastic, but I never did); 1 extra large latex balloon and a sturdy rubber band; 1-2 empty wine bottles or bottles of choice. Combine the yeast, sugar and juice in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out the balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band. Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol, the released gas will fill up the balloon. When the balloon is deflated, the wine is ready to drink. It takes about 6-weeks total. Carefully pour wine into empty bottles without disturbing the sediment. Discard the sediment. Cork and tape the bottles closed. The wine can be drunk now or aged, bottles on their side, for a year if you like. But the younger it is, the yeastier it'll taste.
Chop tomato, cucumber and onion finely. Mix vegetables with rest of ingredients. Salt and pepper to taste. Cover and refridge at least 2 hours.
Pare and dice eggplant. Place in a deep bowl and immediately cover with cold water and juice of 1 lemon. Whisk together oil, garlic, dulse flakes, pepper and juice of 1 lemon. Set aside. Peel and dice avocados. Place in bowl and toss immediately with juice of 1 lemon. Drain eggplant and combine with avocados. Add chopped onion. Whisk dressing again and add to mixture. Toss gently. Set aside for about 15 minutes. Chill if desired. Before serving, toss gently again and sprinkle with honey.