HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line an 8 x 8 pan with foil and grease the foil with butter. Combine the milk, sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil; stirring constantly. Once mixture begins to boil, cook it for 8 minutes, stirring constantly. Remove from heat and stir in the marshmallows, chocolate, lime rind and lime and mix well until mixture is melted and smooth. Pour into prepared pan and cool completely. Cut into 1 inch squares to serve.
lightly toast the bread. spread with butter if you wish. spread evenly with vegemite. top with cheese. put under the grill until cheese starts to bubble.
Toast shirmp paste on low heat for 1 minute. Blend/process chillies, sugar and belacan to form a paste. Add salt and tamarind juice. Blend briefly. Stir in peanuts. Serve with cucumber, tau kwa (hard bean curd), bean sprouts, green mango or anything really.
Preheat oven to 375 degrees. Combine the butter and sweetener in a 9"x13" baking dish; set dish in oven until the butter is melted. Remove dish from oven and layer bread in two rows, overlapping edges. Beat eggs and milk in a bowl. Pour mixture over bread. Bake 15 minutes, or until bread is firm. Remove from oven. Remove pieces and flip onto plates so that the glazed side is up. Cover pieces with bananas and strawberries, if desired.
Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside. In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked. Add the heavy cream, clams, thyme, salt, pepper, tabasco sauce, and roux. Whisk well to blend in the roux. Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste. If you like, serve slices of sourdough alongside.
Defrost meatballs ahead of time by placing in the refrigerator before cooking. Heat dutch oven or large sauce pan over medium heat, add oil. Add onions to the dutch oven and saute for about 2 minutes. Add garlic to the dutch oven and continue to saute for about 1 minute then remove pot from heat. Remove onions and garlic to a bowl and set aside. Add meatballs to the same pot, using left over oil. Over medium heat, get all meatballs hot to the touch, and possibly brown a bit if desired. Add Tomatoes, spices, and sauerkraut and begin to simmer, checking sauce for taste after a few minutes to see if you need any more salt, pepper or other spices. Simmer on low for about 25 minutes. Serve with root vegetables or rice as you prefer.
Thirty to sixty minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to maximum temperature, 500°. Wipe mushrooms clean with damp paper towel; discard stems of shiitake mushrooms; cut mushrooms into thin slices. In a big pan, heat the oil with the garlic over medium heat; add in the mushrooms, thyme, salt, and pepper to taste; cook, stirring often. When the mushrooms liquid has evaporated and the mushrooms are browned, add the parsley; let cool. Place pizza dough on a floured surface; Using your fingers, stretch and flatten dough out into a 12-inch circle. Dust a pizza peel with flour; place dough on the peel, shaking it once or twice to make sure it does not stick-if it does, lift the dough and dust the peel with more flour. Spread the cheese slices over the dough leaving a 1/2 inch border all around; top with the mushrooms. Slide pizza onto prepared baking stone; bake pizza 6-7 minutes or until the edges are puffed and the crust is crisp and golden brown. Remove pizza to a cutting board; cut into wedges and serve immediately.
Preheat the oven to 400 degrees F. Lightly oil a baking dish. Carefully brush or wipe off any soil from the mushrooms. Twist off the stems and discard. Rinse the mushroom caps and pat dry with a towel. In a skillet, warm 2 Tbs of the olive oil and saute the onions for about 5 minutes, until they begin to soften. Add the garlic and peppers and saute for 5 minutes more. Remove from the heat and set aside. In a bowl, mix together the basil, ricotta cheese, mozzarella, Parmesan, salt, and bread crumbs. Stir the sauteed vegetables into the cheese mixture. Brush the portabellos with the remaining Tbs of oil and place them gill side up in the prepared baking dish. Mound cheese mixture in each. Bake uncovered for 20-25 minutes, until the mushrooms release their juices and the cheese is melted. Serve hot.
Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with black and cayenne peppers. Place meat in the bowl, add milk as needed to cover. Let marinate 3-4 hours. Remove meat from marinade, discard marinade. Pat the meat dry and re-season, if desired, with black and red peppers. Add salt to taste. Brush meat with olive oil to reduce sticking, and grill over hot coals, or over medium heat in a gas grill for about 15 minutes each side. Brush with oil again when turning.
Arrange salmon filets in dish. Season with salt and pepper. Cover filets with dill, garlic, lemon juice, olive oil, and white wine. Rub seasonings into the salmon (I rubbed it in after every ingredient). Turn salmon over to marinate in sauce. Let marinate in refrigerator at least one hour before grilling. Assemble lemons, onions, and garlic on a sheet of aluminum foil. Sprinkle with salt, pepper, and olive oil. Fold foil into packet. Fire up the grill and put on the vegetable packet. Allow to cook 20 minutes before adding salmon. Put vegetables on top tier of grill. Add salmon skin side down and grill 8-15 minutes, or until fish flakes easily. Serve salmon topped with vegetables and Caper Mayonnaise. Enjoy!
Preheat the oven to 180°C Butter a loaf pan and line it with waxed paper. In a medium bowl, combine the flour, baking powder, and salt. In a mixer, cream the butter, add sugar and mix. Add the eggs one at a time, then add the vanilla and lemon extract followed by the lemon zests. Mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the batter mixture and a bit of milk. Mix until just smooth. Pour into the prepared pan and bake for around 45 minute. Make the syrup: In a pan, stir together the juice of the lemons and add sugar, mix until the sugar is dissolved on medium heat. When the cake is done, let it cool in the pan 15 minutes. Take it out of the pan and peel off the waxed paper. Using a pastry brush, spread the warm syrup all over the top and sides of the cake and let soak. Cut into thick slices and soak each slice in the syrup. Let cool at room temperature or wrap each slice in plastic wrap and put in the refrigerator. Serve at room temperature.
Preheat oven to 350 degrees. Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time. Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.
Saute onion, garlic, thyme and oregano over medium heat until onion is translucent, about 3 minutes. Let this cool completely. Add ground beef, onion mixture and egg together in a large bowl and mix until thoroughly blended. Slowly stir in stout beer, while mixing. You may want to add less beer than called for here if you find it is getting too thin, or more yet. Then add parsley, celery salt and black pepper and mix well. It's ideal to mix using your hands and you may want to wear rubber gloves for this. Form into 6 patties and let sit in the fridge for 15 minutes to firm up a bit. Preheat grill to 375°F. Place patties onto the grill and cook until well-done (170°F internal temperature), turning once, about 8-10 minutes per side.
CHEESECAKE. Preheat oven to 325 degrees. Set a kettle of water on to boil. Using an electric mixer, beat 20 ounces of the cream cheese on medium until fluffy while scraping down the sides of the bowl. Gradually add 3/4 cup of the sugar, beating until fluffy. Beat in lemon juice and 1/4 teaspoon of salt. Beat in two of the eggs, one at a time, scraping down the side of the bowl after each. Beat in the sour cream. Spray your cake pan with non-stick spray. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment. Wrap bottom half of pan in foil. Pour cheesecake batter in the cake pan and place that in a larger, oven safe pan. Pour in boiling water in the outer pan to come halfway up side of the inner pan. Bake until just set in center, about 45 minutes. Remove pan from water. Let cool for approximately 20 minutes. Run a knife around edge and continue to cool completely. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper. Cover in plastic wrap and freeze. CAKE: Preheat oven to 350°. Sift together flour, remaining white sugar, baking soda, cocoa, and 1 teaspoon salt into a medium bowl. Beat 2 eggs, oil, buttermilk, food coloring, 2 teaspoons of the vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. If needed, level them off with a serrated knife so they are flat. For the frosting: Beat 12 ounces of the cream cheese, butter, and the remaining vanilla together in a large bowl with an electric mixer until combined. Add confectioners sugar and beat until frosting is light and fluffy, 5-7 minutes. ASSEMPLY: Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to trim it, wait about 10 minutes for the cheesecake to soften, then trim it with a knife. Place the top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting. Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Refrigerate until ready to serve.
Preheat oven to 275F and grease a 10" tube pan plus a loaf pan. Beat egg whites stiff. Cream sugar and butter; add egg yolks and beat. Fold in egg whites. Sift the dry ingredients together. Dredge the nuts and fruit with a little of the flour mixture. Add dry ingredients to batter; fold in nuts and fruits. Add brandy and blend thoroughly. Pour into prepared pans and bake 3 3/4 hours to 4 hours for the tube pan; 3 to 3 1/4 hours for the loaf.
Melt the butter in a saucepan and add the garlic, onions and apples. Cover and cook for 5 minutes. Pour over 1 cup of the water and bring to a simmer. Stir in the banana, honey, turmeric, curry powder and ketchup. Add the chicken broth and bring the sauce to boil. Season with salt and pepper. Mix the cornstarch with the remaining cup water, and add to the curry sauce. Simmer for 20 minutes, stirring occasionally. Tip the sauce into a large sieve or colander placed over a bowl, reserving any katsu curry sauce that drips into the bowl. While the sauce is cooking, prepare the chicken breasts. With a sharp knife, make two diagonal slashes across each breast and coat the chicken in flour on both sides. Dip each chicken portion in beaten egg, and then roll them in the breadcrumbs. Heat the oil in a wok and deep fry the chicken, two pieces at a time, for 3-4 minutes, until golden and crisp. Remove from the pan, drain on absorbent paper and keep warm while you finish making the curry. For the vegetable curry, melt the butter in a separate saucepan, and add the onions, carrots and potatoes. Stir and fry for 5-8 minutes, over a moderate heat, until just beginning to turn golden. Pour in the prepared katsu curry sauce, bring to a boil and simmer for 4-5 minutes. Slice the chicken breasts into strips and serve with a heap of steamed rice. Accompany with the piping hot vegetable curry sauce.
Add to a shaker and mix with ice. Pour into martini glasses and garnish with a slice of lime or a seeded fresh lychee.
Preheat oven to 425°F In a small bowl combine allspice, pepper and salt; rub on all sides of tenderloins. In a 12 inch skillet, brown tenderloins in hot oil over medium heat, turning to brown on all sides. Transfer tenderloins to a shallow roasting pan. Roast for about 25 minutes or until internal temperature registers 160°F and juices run clear. Remove from oven and keep warm until ready to serve. While roast cooks, prepare cranberry chutney. Add butter and onion to the same skillet used to brown the pork tenderloins. Cook about 5 minutes until onion is nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduce to about 3 cups. To serve, spoon some of the chutney over pork. Serve the remaining chutney on the side. Make Ahead Directions: Prepare pork and cranberry chutney; allow pork and chutney to cool for 30 minutes. Cover and refrigerate pork up to 3 days or sauce up to one week. Warm pork in a 350°F oven for 20 to 25 minutes or until heated through. Heat cranberry chutney in a saucepan over medium-low heat until heated through, Stirring occasionally.
Prepare the vegetable stock(I use already prepared, or use storebought). Prepare all the vegetables, washing, peeling and cutting in small cubes. Place the barley in a medium sauce pan. Add 1 1/2 - 2 cups of the vegetable stock and bring to a boil. Once boiling, turn down to a simmer and cook the barley until it begins to become soft. Meanwhile, heat the olive oil in a large soup pot. Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching. As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables. Add the bay leaves and cook on a medium heat until the vegetables begin to soften. Using 1 more cup of the prepared vegetable stock (or water) make a slurry of the flour, cornstarch and liquid. When the vegetables have become soft, add the cooked barley. If more liquid is needed for the soup, add the rest of the vegetable stock, or water. Add the flour/cornstarch mixture (be sure to stir it well first). The soup will become slightly opaque and thicker. Season to taste with salt and pepper. Garnish with the chopped parsley and spring onions if using. Serve hot with a nice whole grain bread.
Heat oven to 350 degrees F. Saute onion and celery in butter over medium-low heat; cook until tender; add sherry, allow alcohol to burn off; set aside. Combine cooked drained noodles, condensed soup, and milk. Add cooked vegetables to noodles. Mixture should be juicy. Add more liquid (milk) if too dry. Mix in mushrooms, peas, tuna, garlic, paprika, and parmesan cheese. Season to taste with salt and pepper. Spread mixture into a 1 1/2-2qt. casserole dish and bake at 350 degrees F. for 30 minutes, or until bubbly around the edges. Sprinkle enough fried onions over the top to cover it evenly (usually a small can or so, to taste); bake for 3-5 minutes more, or until onions brown nicely. Remove from oven and let rest 5-10 minutes before serving.
Combine the glaze ingredients in a small saucepan. Bring to a boil, then simmer for about 5 minutes, until thickened. Set aside. Brush a cold grill with oil and then preheat the barbecue to medium-high. Squeeze any remaining lime juice over the chicken breasts and season with salt and pepper. Grill for 6 to 7 minutes per side or until the juices run clear when pierced with a fork. Place on a serving platter and spoon the glaze over each breast.
Marinated canned pineapple rings. Mix the cooking oil, vinegar, brandy and chopped mint together. Drain the juice off of the pineapple rings. Put the pineapple rings into a container with a lid pour the above mixture over the pineapple rings cover with lid and refrigerate. Roast leg of pork in Coca Cola. Preheat the oven to 120cC (250F). Rub the salt, pepper and dry mustard powder into the leg of pork. Place leg of pork in a roasting dish that has a lid, pour the Coca Cola over the pork leg cover roasting dish with lid, place in the oven and bake for 3 to 4 hours, remove the lid 1/2 hour before serving increase the oven temperature to 200C (425F) and brown the pork leg.While browning the leg of pork put the marinated pineapple rings onto a baking sheet, put into the oven and brown for 20 minutes.
Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon. Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out. Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares. Store in an airtight tin for longer periods; keeps for up to 4 weeks. Cook's tips. If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.
Preheat your oven to 425°F Line a baking sheet with aluminum foil or parchment paper. Trim the ends off of your green beans, and spread them out evenly on the baking sheet. Grab your olive oil and your drizzle it over the green beans. Shake the pan a couple of times to rotate the green beans to cover them fairly evenly. Add the salt, pepper, garlic powder, and paprika, and shake again to cover them evenly. Pop them in the oven for 10 minutes, shake the pan again to flip them over, and put them back in for another 5 minutes. After removing them from the oven, grate your Parmesan cheese over the top and serve!
Heat 2 tsp oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently (about 5 minutes). Transfer to a 6 quart crock pot. Drain any fat from pan. Add the remaining 2 tsp oil and brown the remaining beef. Transfer to the crock pot. Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze (5-7 minutes). Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling (about 3 minutes). Transfer the mushroom mixture to the crock pot. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the crock pot. Stir to combine. Cover and cook on low until the beef is very tender, about 8 hours. Discard bay leaf before serving. ***To make ahead: Prepare though step 12 ; cover and refrigerate for up to one day before cooking in crock pot. Serves 8.
Mash garbanzo beans with potato masher or by hand. Leave some as slightly large pieces. Stir in carrots, bread crumbs, egg and salad dressing. Heat oil in nonstick skillet. Shape into 3-4 patties and brown on both sides. About 3 minutes on each side until browned. Garnish toasted buns and enjoy a new type burger.
Marinate the chopped vegetables including the mint leaves and fenugreek leaves(methi) in the yogurt, salt, garam masala powder and ginger-garlic paste for 15-20 minutes. Heat ghee or oil in a skillet. Add cumin seeds and allow to splutter. Add cinnamon sticks, cloves, bay leaves and green cardamoms. Fold in the sliced onions. Add the marinated mixture followed by the sprouted green moong(lentils) and mix well. Saute for a few minutes. Add tomatoes and coconut(if using) and mix well. Fold in some water(about 1/2 cup) and allow to cook till soft. Cook rice in a separate pot until soft and fluffy. Drain out the starch(excess water). Keep aside. Now add the cooked vegetable mixture to the cooked rice and mix lightly with a fork so as to not break the grains of rice. Garnish with sliced onion rings, green onion(whites and greens) and parsley. Serve hot with chilled yoghurt on the side. Enjoy!
Make the jelly: Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add spring water and bring to a boil over high heat. Boil for 10 minutes. Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bad or a colander lined with 4 layers of wet cheesecloth and let drip overnight. Process the jelly: Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize 4- 1/2 pint jars, pour jelly into the hot jars; leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.
Cover the breasts with water in a dutch oven; boil 10 minutes. Remove the breasts, cool and de-bone; set aside. Add water to the cooking liquid in the dutch oven to make 2 1/4c liquid. Add the consomme and bouillon cube to the dutch oven; cook until the cube dissolves. Heat the vegetable oil in a large skillet; add the dove meat and brown. Remove the meat to a platter and drain it well. Pour off all but 1/4 c of the oil; add flour and cook over medium heat, stirring constantly, until the roux is copper colored. This should take about 10-15 minutes. Gradually add 1 1/2 c of the consomme liquid to the roux. Stirring constantly, cook on medium heat until thick and bubbly. Add the onion and celery; cook about 5 minutes, or until the vegetables are tender. Add the roux mixture to the remaining liquid in the dutch oven and stir well to combine. Add in the worcestershire and seasonings. Add the sausage and dove to the dutch oven. Simmer 1 1/2 hours, stirring occasionally. Add the wine and hot sauce. Stir well and heat through; remove the bay leaves. Serve the gumbo over hot rice.
Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves.
Heat oven to 375 degrees. Have ungreased baking sheet(s) ready. Sift together the flour, baking soda, spices and salt; set aside. Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute. Add the egg and molasses; mix well. Stop the mixer and add the flour mixture. Mix just until combined. Using about 1 1/2 teaspoons dough for each, roll dough into balls. Roll in the remaining 1/2 cup granulated sugar so they are fully coated. Arrange on baking sheet, spacing them 2 inches apart. If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool.
Place sweet potato in a pot of boiling water and boil until tender. (10-15 minutes) Drain and set aside. Heat oil over medium heat in a saucepan. Add ginger, cumin, chillies and lemon grass, cook for 3 minutes. Place the sweet potato and spice mixture in a food processor or blender and process with a little of the stock until smooth. Place the mixture in a saucepan over medium heat. Add remaining stock, coconut milk and brown sugar, stir until soup is simmering and hot. Stir through coriander and serve.