HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces. Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.
Preheat the oven to 400 degrees F. In a bowl combine 3 cloves of garlic and all of red onion EXCEPT 2 tablespoons, reserve 1 garlic clove and onion for yogurt sauce. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, egg, breadcrumbs, ground beef, lamb and grill seasoning to the bowl. Mix and combine well. Form mixture into 1 1/2-inch, bite-sized meatballs. Place the meatballs on a nonstick cookie sheet. ***At this point you could refrigerate until ready to bake. Bake meatballs at 375 degrees for 20 minutes until they are cooked through. To make the sauce, place yogurt, 1 garlic clove, 2 Tablespoons onion, cucumber, dill, lemon juice, oregano and a little salt in food processor and process until smooth. Adjust seasonings to taste and transfer to a serving bowl. Serve meatballs alongside sauce with toothpicks.
Mix all ingredients well. Refrigerate until use. Use as a dipping sauce for French fries.
Melt the butter. Stir in sugar and cocoa. Add flour. Mix. Add eggs and vanilla. Mix. Stir in chopped walnuts or pecans. Butter 8 x 8 inch glass pan. Spoon mixture into it and bake at 350 for about 25 minutes, until a knife inserted in the center comes out clean. Cool until warm but not hot [15 minutes approximately]. Make frosting: Melt butter and stir in an equal part of powdered cocoa. Dump in some powdered sugar, add a little half and half. Stir. Keep tweaking ingredients, according to your own taste, until you get your preferred sweetness and spreadability. Frost brownies.
Heat oven to 350°F Grease and flour 2 (9x5-inch) loaf pans. Set aside. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside. Combine flour, baking soda, cinnamon, salt, ginger and nutmeg in small bowl. Combine 2 2/3 cups sugar, oil, water, pumpkin and 4 eggs in large bowl. Beat at low speed, scraping bowl often, until smooth. Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed. Spoon 1/4 (about 2 cups) pumpkin batter into each prepared loaf pan. Carefully spread half of filling mixture over batter in each pan; top each pan evenly with remaining pumpkin batter. Pull knife or spatula through batter and filling to create swirl effect. Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Preheat oven to 325 degrees F. In a large bowl combine the oatmeal, baking powder and salt. Mix in milk, eggs, applesauce, brown sugar. Pour into a greased casserole dish. Bake at 325 for 45 minutes. Serve hot, topping each with vanilla yogurt.
Cook jam and brandy in 10-inch nonstick skillet over medium heat until reduced to thick syrup, 2 to 3 minutes. Remove skillet from heat and place plums cut-side down in syrup. Return skillet to medium heat and cook until plums shed their juices and thick syrup is again formed, about 5 minutes, shaking pan to prevent plums from sticking. Cool plums in pan, about 20 minutes. Adjust oven rack to middle position and heat oven to 350°F Grease and flour 9-inch springform pan. Process sugar and almonds in food processor until nuts are finely ground, about 1 minute. Add flour, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about ten 1-second pulses. Add eggs, vanilla, and almond extract (if using) and process until smooth, about 5 seconds, scraping bowl once if needed (batter will be very thick and heavy). Transfer batter to prepared pan; using spatula, spread batter evenly to pan edges and smooth surface. Stir plums to coat with syrup. Arrange plum halves, skin-side down, evenly over surface of batter. Bake until cake is golden brown and wooden skewer inserted into center comes out with few crumbs attached, 40 to 50 minutes. Run paring knife around sides of cake to loosen. Cool in pan on wire rack until just warm or to room temperature, at least 30 minutes. Remove cake from pan and dust with confectioners' sugar. Cut into wedges and serve. Note:This recipe works best with Italian plums, which are also called prune plums. If substituting regular red or black plums, use an equal weight of plums, cut them into eighths, and stir them a few times while cooking. Arrange slices, slightly overlapped, in two rings over surface of cake. Do not use canned Italian plums. Blanched whole almonds can be used but must be processed 30 seconds longer until finely ground. The brandy can be omitted, but then you will need to melt the jam with 1 tablespoon water before adding the plums. Don't add the leftover plum cooking liquid to the cake before baking; reserve it and serve with the finished cake or over ice cream. The cake can be served with lightly sweetened whipped cream.
Heat two skillets, one over medium heat and the other over medium-high. To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake. To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper. Saute the shrimp until they become pink and firm 3-5 minutes. Add the frozen corn and cannellini beans to the succotash in the first pan. Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat. Add the parsley and the wine to the shrimp and toss for 1 minute. To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.
Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and 1/2 teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes. To make the batter - beat 2 large eggs with 1/4 cup of cornstarch, a pinch of white pepper and baking powder. Coat the chicken with the batter. Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don't have a deep fryer. Now, to make the lemon sauce - combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and 3/4 teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture. Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix.
To prepare the marinade: Combine soy sauce, sesame oil, ginger, garlic and pepper flakes. Place fish in a glass dish and add marinade. Marinate in refrigerator 2 hours, turning fish over after 1 hour. To prepare the sauce: In a medium saucepan combine the wine, stock or juice and vinegar. Boil until syrupy. You will have no more than a few tablespoons left. Set aside. In a food processor combine the garlic, ginger, cilantro, lime zest and juice, butter, red pepper flakes, salt and pepper; process until smooth. Set aside. Remove the fish from the marinade, scraping off the ginger and garlic and discarding any leftover marinade. Place in a baking pan or on a broiling pan and bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until done. To finish sauce: Reheat wine reduction over medium heat. Slowly add pieces of cilantro butter, whisking until sauce is lightly thickened. Do not boil. Pour the sauce over the fish and serve.
In a blender or food processor puree the strawberries with the grape juice. Set aside 1/2 cup of the puree to serve as a garnish. Add the remainder of the soup ingredients (yogurt - nutmeg) to the blender and puree. Adjust seasonings and chill well. You may want to adjust seasonings again before serving. To serve: Serve the soup in a chilled bowl. Using a ring mold arrange the sliced strawberries in the center of the bowl. Fill the strawberry ring with creme fraiche. Pour the soup in the chilled bowls and garnish with drops of the reserved strawberry puree and more creme fraiche. Garnish with edible flowers, pink peppercorns and fresh mint.
Set oven to Low Broil. Combine melted butter and garlic in small bowl and coat evenly on one side of french bread slices. Lay slices, butter side up, on cookie sheet or baking stone. Broil for 2-4 minutes, until toasted. Turn bread over and broil for 2-4 more minutes, until lightly toasted. Remove from the oven on the cookie sheet. Set oven to 350 degrees. Spread pizza sauce on each slice (butter side will be down), sprinkle with parmesan cheese, add any toppings you want, and then top with mozzarella cheese. Cook in oven for 5-7 minutes, or until cheese is melted.
Chill four glasses in freezer. Combine pineapple and grapefruit juices into a large pitcher along with the grenadine and mix well. Add ginger ale and bourbon, if using and pour into chilled glasses, garnishing with a skewer of fresh wedged pineapple, grapefruit, and lime topped with a marashino cherry.
Set oven to 350°F. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan. In a mixing bowl combine cake mix with water, oil and egg whites. Using an electric mixer on medium speed beat until smooth and well combined (mixture will resemble thick marshmallow fluff). Fold in the crushed Oreo cookies. Spread into prepared pan. Bake for about 25-30 minutes or until cakes tests done,. Cool completely. For the frosting; in a bowl using an electric mixer beat all frosting ingredients until light and fluffy (you may need to adjust either the cream or sugar until desired consistency is achieved). Spread onto the top of the cooled cake. Sprinkle chopped Oreos onto top of the frosting (use as many as desired for the top). Refrigerate until ready to serve (store any leftover cake in the refrigerator).
Set oven to 350 degrees F. Grease a 13 x 9" baking dish. In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside. Heat a skillet to medium-high heat with 2 tbsp oil. Add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear. Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas. Top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish. Sprinkle with the grated cheese. Cover with foil; bake for 25-30 minutes, or until hot and bubbly. Remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.
Brown ground beef in large frying pan and drain. Add onion, green pepper, garlic salt and pepper and cook until onion is soft. Stir in tomatoes, corn, taco seasoning, sugar, chili powder, water and rice and cover. Simmer for about 20 minutes, until the rice is cooked and the liquid is all absorbed. We like to serve it into bowls, sprinkle the cheese on the top and eat it with the corn chips. Add sour cream if you like!
Heat oven to 400 degrees. Place vegetables in one layer on 1 or 2 large rimmed baking pans, then toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon if using and back for 30 to 40 minutes or until vegetables are tender and golden all over. Meanwhile, In a large pot, combine lentils, 6 cuts water, garlic, bay leaft, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender. In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil. Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed. Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine or orange juice over the lentils and drizzle with more olive oil if needed.
Add oil to pan and heat over medium heat. Add onion and salt. Cook, stirring occasionally until soft and golden brown. Approximately 15-20 minutes. Steam the broccoli until just tender. Transfer to a large bowl. Add the nuts, onion, and pepper. Toss to coat and serve immediately.
Melt butter, add flour and stir well. Add and whisk in milk/cream slowly over medium heat, whisking constantly until thickened. Add lobster meat, pimento sliced fine, chives and salt. Serve in heated premade pastry shells (from the store or homemade). (May be sprinkle w/ a mild paprika for appearance only).
Put carrots in the bottom of the electric skillet. Layer pork steaks on top of carrots. Pour both cans of French Onion soup over steaks. Dump bottle of bbq sauce over top. Cover with lid & cook on low temp for 2 to 2 1/2 hours.
Slice the french bread in half horizontally. Drain and flake the 2 cans of tuna. Add mixing well: the remaining ingredients except the olives. Spread mixture on bread slices. Garnish with the olives. Place on cold broiler grid. Broil 5 inches from flame for about 5 minutes. Makes 8 servings.
Grease a 3 litre ovenproof dish. Heat oil in a large pan and fry onions, garlic and carrot for 4-5 minutes Add mince and fry for 3-4 mins until brown. Stir in tomatoes, tomato puree, stock and seasoning. Simmer, covered, for 30 minutes. Melt butter, add flour and stir for 1 minute Remove from heat and gradually add milk. Bring to boil, stirring until thick. Season and add cheddar cheese. Preheat oven (see recipe description). Put 4 sheets lasagne in dish, cover with half meat sauce. Repeat layers, finishing with lasagne, cheese sauce and parmesan. Bake for 45 minutes. Take out and serve.
Put everything except the lemon in your blender. Blend on high for about 15 seconds or until smooth. Pour into a tall glass and serve with the lemon.
Peel the mango and remove the pit. Puree the mango flesh with the wine and lemon juice. Whip egg whites to stiff peaks, then gradually whip in the sugar. In another bowl, whip the cream till soft peaks form and fold this into the mango puree. Fold the egg whites into the puree. Pour into a serving dish and chill for 2 hours before serving.
Put the quince, sugar and water in a saucepan. Stir until the sugar has dissolved. Bring to a boil and simmer until the quince has completely softened and has become part of the water sugar mixture.Apprx 20 minutes. Force the mixture through a sieve into another pot and add the ginger. Bring to a simmer until it forms a drop from a teaspoon. Add the rose water. Pour into sterilized jars and seal.
Put all ingredients in blender. Add more skim milk if you desire thinner consistency. Blenderize until smooth.
Butter two 9" round cake pans and line with parchment paper or waxed paper; preheat oven to 350°F. Sift dry ingredients together. Cream butter and sugar thoroughly and add eggs one at a time, beating well after each addition. Blend in molasses and add the sifted ingredients alternately with the milk; beat well. Pour into prepared cake pans and bake for about 25 minutes or until cakes test done.
Into a medium bowl put the oats and then add the milk and yoghurt and stir to combine. Cover and place in the fridge overnight. In the morning stir in half the peaches and 1 teaspoon of honey. Divide between to serving bowls, top each with equal amounts of remaining peaches, the toasted almonds slivers and drizzle with honey. NOTE - to toast almonds , spread over a baking tray and place in an oven preheated to 160C for 6 to 7 minutes or until golden.
Crush mint leaves and lime juice in a tall glass. Cover with simple syrup and fill glass with ice. Add rum and lemon lime soda (or club soda), stir well. Add mint to garnish.
Heat the olive oil in a pan over medium heat. Add the fish fillets and cook 2- 3 minuts each side( cooking time depends on the thickness of the fillets). Transfer to a warmed plate and cover with foil to keep warm. Reduce heat to medium low. Add the butter and chopped macadamias. Cook, stirring, for about a minute- until the butter and nuts are light golden brown. Watch carefully as you dont want the butter to burn. Remove from the heat. Season with salt and pepper. Stir in the parsley. Serve the fish and spoon over the macadamin and butter sauce. Serve with lemon wedges.
Mix marmalade, lemon, orange juice, honey, ginger, chicken broth, soy sauce, hoisin sauce, vinegar, sesame oil, garlic, and salt and pepper to taste. Heat, stirring, until marmalade has melted. Stir in duck fat and wine. Wash duck inside and out and pat dry with paper towel. Preheat oven to 350 degrees. Sprinkle liberally with salt and pepper inside and out. Prick surface with a fork or slightly score the surface. Place on a rack and roast, uncovered, in a preheated 350 degree F. oven for 1 1/2 hours. Remove from oven and allow to completely cool. Cut each breast into 2 portions and each thigh into 2 portions, plus you will have the 2 legs. Place the portions onto a rack in a shallow baking dish. Bake in the 350 degree oven 15 minutes. Remove from oven and generously brush with the marmalade sauce. Return to oven and bake for an additional 15 minutes. Remove from oven and serve. NOTE: Duck always benefits from this precooking, cooling, and rebaking. The cooling process releases most of the oil from the duck and the second cooking crisps it beautifully. This duck should be started way ahead of time, as the duck must cool after the first roasting. Be certain the duck is very crispy before serving.
Brown ground beef in a large sauce pan and drain off the fat. Add all the ingredients except the water and gently stir. Add water until it covers the soup mixture, stirring and adding up to the 5 cups until its got a good consistency. Simmer up to 45 minutes.
Put all of the ingredients into a blender. On top of the ingredients, pour crushed ice until the blender is full. Blend, but don't liquify. Pour into margarita glasses and garnish with lime wedge. If desired, salt the rim of the glass.
To prepare dressing, combine first 7 ingredients in a mini food processor; process until smooth. To prepare salad, cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add canola oil to pan; swirl to coat. Add chicken to pan; saute 6 minutes on each side or until done. Cool slightly; shred with 2 forks. Combine romaine, spinach, and basil in a large bowl; toss. Arrange 2 cups spinach mixture on each of 4 plates. Divide bacon, chicken, 1/3 cup avocado, tomatoes, eggs, and cheese evenly among plates. Drizzle about 3 tablespoons dressing over each salad.
In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce (directions on bottom). Chili Mint Sauce: Puree ingredients in a food processor for 1 minute. Serve at room temperature.
Preheat oven to 350°F. Place brown sugar and 2 tablespoons of butter in the bottom of a 9- or 10-inch casserole dish. Place in the oven, allowing mixture to melt. Take out of the oven and stir to incorporate both ingredients. Lie pineapple slices in one layer along the bottom, going up the sides of the dish as well. Sprinkle chopped pecans in the center holes and spaces left open by the pineapple slices. Sprinkle with ginger. In a bowl, sift together flour and baking powder. Sift sugar into another bowl. In a separate bowl, beat egg yolks, vanilla and 1 tablespoon melted butter. In yet another bowl, beat egg whites until stiff but not dry. Gently fold sugar into the egg whites, one tablespoon at a time. Then fold in the yolk mixture, and then the flour mixture 1/4 cup at a time. Pour the batter over the pineapple slices and bake for 30-45 minutes. Test center with a toothpic to be sure it is done. Immediately after taking out of the oven, turn over onto a serving platter, and wait a moment to allow the brown sugar syrup to run over the entire cake. Sprinkle the top of the cake with rum or brandy. You can serve this with whipped cream or dessert sauce, but it is great by itself. Enjoy!
Mix boiling water and bram and let stand. Cream oil, sugars and eggs. Add buttermilk, bran and molasses. Mix dry ingredients together. Fold dry ingredients into wet ingredients. Pour into ice cream pail and store in fridge for at least 24 hours prior to using. Bake at 400 for 20-25 minutes. Do not stir mix each time you use it. It will darken slightly on the surface.
Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent). Transfer eggs to ice bath with slotted spoon and let sit 5 minutes. Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times. Begin peeling from air-pocket (wider) end. The shell should come off in spiral strips attached to thin membrane. Hard-boiled eggs can be refrigerated for several days. You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.
In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all. Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter. Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes. Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.
Heat the oil in a soup pot over low heat. Add the onions, chiles and ginger and sprinkle with a dash of salt. Cook until the onions are translucent, about 10 mins or so. Add the turmeric, cumin, corriander and cinnamon. Add potatoes, cauliflower, stock and salt. Cover and bring to a boil. Add rice (rinsed), cover and simmer 20 mins. Puree soup with an immersion blender. Add lemon juice, sugar and cilantro. Season with salt and pepper to taste.