HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the salt cod in water overnight. Drain, rinse well, place in saucepan and cover with cold water. Bring to boil, reduce heat, cover pan and simmer for 10 minutes. Drain, rinse under cold water and, when cool enough to handle, flake fish and set aside. Mix flour, baking powder, spices and salt together in a bowl. Make a well in the centre and pour in egg, milk and melted butter. Mix together to make a smooth batter. Stir in onion, chilli and flaked fish and mix well. Add more or less flour/milk as needed to make a typical fritter batter --flours vary due to changes in humidity. Heat about 1/2 inch of oil in large deep fryingpan until hot but not smoking. Drop tablespoons of the mixture into the oil, a few at a time, spaced well apart. Fry for 3-4 minutes, turning once or twice until golden brown. Remove with a slotted spoon and drain on absorbent paper. Keep warm in a 200 degree oven while frying the remaining fritters. Serve hot with your choice of dipping sauce (I like seafood cocktail sauce). Number of servings really depends on how big you make the fritters. These fritters freeze well and can be defrosted and reheated in a 375 degree oven till just hot.
In a heavy casserole heat 2 tablespoons of olive oil. Add the celery, carrot, onion, mushrooms and bacon and sweat for 2 minutes. Add the tomato paste and cook for 1 minute. Stir in the quartered tomatoes, then the bay, garlic and mace. Sprinkle over the flour and cook for 1 minute. Add the sherry and most of the chicken stock (leave a little amount for cooking the sliced mushrooms later). Bring the mixture to the boil and simmer for 20 minutes. Meanwhile, in a frying pan, saute the sliced mushrooms in 2 tablespoons of olive oil. Add some salt and pepper and the remaining chicken stock, then stir in the cooked chicken. When the sauce has been cooking for 20 minutes, stir the chicken mixture into the casserole and heat through for 5 minutes. Finish with the chopped parsley and serve.
Heat oil in a large sauce pan to frying temperature. In a small bowl mix dry ingredients. Add water and cider vinegar to make a thick batter. Dip fish pieces into batter then into hot oil. Fry for 3-4 minutes, depending on the thickness of the fish. Drain on paper towels. Serve immediately with your favorite tartar sauce.
Cut off the tops of green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of the peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper. in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water. add rice to beef mixture. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish. Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.
Cook sausage in a large skillet over medium-high heat, stirring to crumble, until browned. Drain sausage on paper towels, reserving drippings in skillet. (Use a big slotted spoon to remove sausage from the skillet.). Combine rice and onion in reserved drippings, stirring to brown lightly over medium-high heat. Add chicken stock, tomatoes, chili powder, garlic powder and pepper. Add sausage. Stir to combine. Spoon into a greased 2 quart casserole. Bake (covered) at 350 for 1 hour.
Mix flour, shortening, baking powder, salt, and sugar. Gradually stir in water until crumbly dough forms. Work with hands until dough holds together. on a floured board, shape into a ball and knead until smooth. Divide dough into 12 roughly equal parts. roll into sphere and let stand for 15 minutes. Use a rolling pin to flatten into 8 inch circles. Cook on ungreased griddle on medium heat, to cook, when it starts to bubble, flip it over, when it starts to bubble, pat it down with a clean towel or spatula, when the entire tortilla starts to inflate, take it off the grill.
Take oil in a vessel and add cumin, cloves, cinnamon and cardamom. When they crackle add chopped onions and cook till golden brown. Add ginger garlic paste and stir. Add turmeric powder, coriander powder and red chili powder dissolved in 1/2 cup water and mix for about 3 minutes. Add the florets of cauliflower and cook for awhile. Add the beaten yoghurt, salt, juliennes of ginger and chopped tomatoes; mix well. Cover with a lid and seal the edges so that the steam does not escape. Reduce the oven or burner to a very low temperature or shift the vessel on top of a tawa. Cook for 10 minutes. Check seasoning and tenderness of cauliflower. Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala.
Combine all ingredients except crushed ice in blender. Blend for about 1-2 minutes, adding crushed ice until smooth.
Heat vegetable oil in a large saucepan over medium heat. Saute hicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled. Combine ground beef and ground pork. Mix with your hands until well mixed. Add bell pepper to the saucepan and saute it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns. Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour. Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.
Begin the meat sauce by whirring the tomatoes in the food processor to a puree of the texture you prefer; set aside. If you are using un-ground steak, trim the meat of fat and gristle and grind it (we use the food grinder attachment on our KitchenAid). In a heavy pan or pot, saute the ground meat until browned, about 15 minutes. Add the chopped onion, mushrooms, and garlic and saute until the onion is transparent. Add salt and pepper to taste, oregano, brown sugar, balsamic, and the tomato puree, and bring to a boil; reduce temperature, cover, and simmer for 30 minutes then uncover and let reduce until thickened, another 15 minutes, then set your meat sauce aside (can be made a day ahead and stored in refrigerator). Begin the cheese sauce by melting the butter in a saucepan over low heat, then while whisking sprinkle in the flour, salt, white pepper, nutmeg, and cayenne or Tabasco (if using); cook, whisking or stirring, for 1 minute. Raise temperature to medium-high and gradually add milk, whisking continually, until well-incorporated; bring to a light boil then reduce heat to low and cook while stirring for 1 minute. Remove sauce from heat, stir in the cheddar and Parmesan until cheeses melt; set aside (can be made a day ahead and stored in refrigerator - microwave cheese sauce for 2 to 3 minutes to make it easier to spread when assembling the lasagna). Cook the lasagna noodles according to package directions. Preheat oven to 350 degrees F; lightly oil the bottom of a 11x9-inch baking dish or lasagna pan. Begin assembling the lasagna (3 layers pasta, two layers of sauce mixtures): cover the bottom of the pan with one layer of 3 cooked lasagna noodles, then spread noodles with half of the meat sauce, then cover meat sauce with half of the cheese sauce. If using frozen and thawed spinach, press or squeeze as much liquid out of it as possible; sprinkle cheese layer with the chopped fresh basil, then spread the fresh or frozen spinach over. Top with another layer of 3 pieces cooked pasta, spread with remaining meat sauce, then remaining cheese sauce, and top with the final layer of 3 pieces cooked pasta. Combine the grated cheddar and Parmesan in a bowl, then sprinkle it over the top of the lasagna. Bake at 350 degrees F for 45 minutes and the cheeses are bubbly and golden; remove from oven, let stand for 10 minutes, and serve with salad, garlic bread, and balsamic roasted asparagus.
Make the meatballs: In a large mixing bowl, combine beef, bread, and milk. Add the cheese, basil, parsley, egg, and salt. Mix gently but thoroughly. Form into small meatballs, no more than 1 1/2 inches in diameter; set aside (can cover and refrigerate while you are making the sauce). Heat olive oil in a heavy-bottomed stockpot. Add pork chops and sausages and brown on all sides. Transfer pork chops to a plate to make room for the onions. Toss the onions into the pot with the garlic, fennel seeds, and salt. Saute over medium heat stirring frequently and scraping up any bits left behind by the pork and sausages, until the onions are soft and golden. Put the pork chops back in the pot with any juices on the plate. Add the tomatoes, 4 1/2 cups water, and tomato paste. Drop in a few cheese rinds or ends if you have any. Cover the pot, bring to a boil; decrease the heat, and simmer for 30 minutes. Gently drop in the meatballs, 1 at a time, shaking the pot a bit to encourage them to nestle in with the pork and sausage and to make room for the addition of more meatballs. After all the meatballs have been added, continue to simmer, covered, for 1 hour longer, or until the pork chops are very tender. To finish the gravy, transfer the pork chops to a cutting board. Remove and discard the bones, chop up the meat, and return it to the sauce. Keep warm over low heat while you cook the pasta. Bring a large pot of water to a boil. Generously salt the water and drop in the spaghetti. Cook, stirring often, until al dente; drain pasta. To serve--start with a large, heated deep platter or pasta bowl. Cover the bottom with a ladleful of gravy and a good sprinkling of Pecorino Romano. Top with half the pasta. Add more gravy and cheese, the remaining pasta, and another layer of gravy and cheese. Serve immediately with more grated cheese. Pass the meatballs, sausage, pork, and additional gravy in a bowl at the table.
Cream butter or margarine and sugar well. Add eggs one at a time, beating well after each addition. Add flour 1/2 cup at a time, beating in each addition before adding the next. When well blended, add the vanilla and lemon extracts. Turn into a well greased and floured Bundt pan. Bake in preheated 350 degree (Fahrenheit) oven for 45 to 55 minutes. Cool briefly, then turn out onto serving plate.
Place the broth, potato, carrot, cauliflower, onion and garlic cloves together in a medium soup pot. Bring to boil and cook for 15 minutes or until the potatoes and cauliflower are tender. Place the vegetables along with some broth in a blender and puree until smooth. Do this in batches if need be to avoid splattering. Put the pureed vegetables back in the pot and put on low heat. Add the remaining ingredients except for the spring onions and cheddar and cook until the mushrooms are done. When the mushrooms are tender add the green onions, salt and pepper to taste, stir, and then ladle into bowls and top with 1/2 oz of cheddar per bowl. Enjoy!
In a large bowl, mix the cabbage, red onion, and jalapeno slices. In a separate small bowl, whisk together the oil, rice wine vinegar, lime juice, sugar, and wasabi powder. Toss the dressing with the slaw, season liberally with salt and freshly ground black pepper.
Cut the potatoes and onions into medium size chunks. Heat up just enough oil to barely cover the botton of a non-stick frying pan. Add just the potatoes, salt and pepper, cover, and cook over a high heat until almost browned on all sides. Check every few minutes to turn the potatoes. Add the onions. Lower heat to medium, and finish browning uncovered. Note: Of course the number of potatoes and/or onions can be adjusted depending on appetites!
Fry bacon until well done, drain, and crumble. Set aside. In a saucepan, place potatoes in salted cold water and cover. Bring potatoes to a boil and cook 20 to 25 minutes or until tender. Drain and cool. Peel potatoes (if desired), cut into 1/4-inch slices, and place in a mixing bowl. Add onions, parsley, and half of the bacon crumbles to the potatoes. In a small bowl, combine vinegar, oil, hot sauce, sour cream, salt, and pepper. Add the vinegar mixture to potato mixture and toss. Cover and chill for at least 4 hours. Garnish with the remaining bacon and serve.
Place the vodka and juices in a plastic container, cover with a lid and shake until combined. Fill each glass half full with ice and pour in the drink mixture. Place a frozen lime wedges in each glass and serve.
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the dry mixture and set aside. In another bowl combine egg, bananas, sugar, cooking oil, and (if desired) lemon peel. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in nuts if desired. Spoon batter into the prepared pan. Sprinkle with some cinnamon sugar (like you would use for cinnamon toast). Bake in a 350 degree oven 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack.
Cut the chicken breasts into 1/2-inch cubes. In a 12-inch skillet, heat the 4 teaspoons of olive oil over medium-high heat. Add the cubed chicken, garlic, celery and the chopped onion; cook, stirring, until the chicken pieces are golden brown, about 8 minutes. Stir in the 1/3 cup flour and cook 1 minute, stirring constantly. While stirring, gradually pour in the milk, sherry and chicken broth, and stir to blend. Stir in parsley, paprika,poultry seasoning,rosemary, salt and pepper. Bring the mixture to a boil and cook, stirring occasionally, until thickened, 7 to 10 minutes. Taste to adjust seasoning. Meanwhile, in another skillet, saute red pepper cubes in butter; add to chicken; stir in the cream. Serve on patty shell, over rice or on toasts.
In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and 1 tsp very hot water until blended. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture all over salmon pieces. Lightly oil grill. Place salmon on grill over medium-heat and cook 4 minutes. With wide metal spatula, carefully turn salmon over; cook 4 to 5 minutes longer, just until salmon turns opaque throughout and flakes easily when tested with a fork. Sprinkle salmon with cilantro and serve with lime wedges.
Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended. 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes. 3. Prepare grill. (I use a gas grill). 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time. 5. Remove from heat and serve, or cool to room temperature and use on a salad.
Mix seasonings in small bowl. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for extra flavor. Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally. Let pork stand 5 minutes before cutting into thin slices. Test Kitchen Tip: Pork loin roast or baby back ribs can also be prepared with the rub.
Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool. Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar and pestle. Combine paprika, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly. Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes. Store berbere in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil. This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.
In a 3-1/2- or 4-quart slow cooker combine onions, sweet peppers and garlic. Top with meat. In a small bowl combine tomato paste, the water, paprika, salt and black pepper. Pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve over hot cooked noodles.
Drain shucked oysters. Mix oysters and tomatoes. Arrange in an ungreased oblong baking dish. Pour 1/4 cup of the half-and-half over mixture. Mix the remaining ingredients except lemon wedges and remaining half-and-half. Sprinkle over oysters and tomatoes. Pour remaining half-and-half over crumb mixture. Cook uncovered at 375 degrees until light brown, about 30 minutes. Garnish with lemon or lime wedges.
The night before you plan to barecue, combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer to plastic bag and refrigerate over night. Before you begin to barbecue, remove pork from refrigerator, and let sit at room temp for 30-45 minutes. Prepare the smoker for barbecuing, bringing the temp to 200-225 degrees. Stir remaining rub together with the sop ingredients, and 1 cup of water in a saucepan, and warm the mixture over low heat (you are keeping the liquid warm during the cooking process to kill any bacteria the tool might pick up from the surface of the food, and to avoid lowering the temperature of the food). Transfer the pork to the smoker and cook it for about 1 and 1/2 hours per pound, or until it's falling-apart tender. Mop the pork every 1 and 1/2- two hours, or as appropriate for your smoking method. [Ihad a six pound butt which took about 12 hours to cook- when ready, it was black and burnt looking on the outside, and the internal temp was almost 180-degrees. ]Remove the pork from the smoker, wrap tightly in tinfoil, and let sit for at least 30 minutes. Remove from foil, and roughly chop or'pull' the pork, mixing well the black, crispy extrior, with the butter-soft interior meat. Add a small portion of your favourite BBQ sauce and mix well- you generally will need much less than you would think. Place into holding container, cover with foil, and place back into smoker for 20 or so minutes (this is optional- you can eat right away, if you like). This is so good, a CWB (cheap white bun) would take away from the pure pork pleasure. Serve with your favourite cole slaw and icy cold beer.
Preheat oven to 350°F Prepare 9x13 pan by spraying with non-stick cooking spray. Mix cracker crumbs in bowl with melted butter and press into bottom of pan. Pour chopped cherries and juice over crust. Layer white chocolate chips, coconut, and nuts and pour sweetened condensed milk over top of all. Bake 25 minutes. Do not over bake. Delicious!
In large mixing bowl beat peanut butter and margarine until smooth. Add sugar, eggs and vanilla;beat until creamy. Blend in flour and salt. Stir in 1 c chocolate morsels. Spread into ungreased 13 x 9 pan. Bake @ 350 degrees 25-30 minutes -- or until edges begin to brown. Immediately sprinkle with remaining chocolate morsels. Let stand 5 minutes or until soft and shiny. Spread evenly over top. Cool completely. Cut into bars.
Put the raisins in the boiling water to soak. Set aside. Mix together the bran, flour sugar, baking powder, baking soda, salt and walnuts and flax seeds (if using) in a large bowl. Mix the egg replacer with the 1/4 cup of soy milk. Using a food processor (especially a mini one) at this point is handy but not necessary. Add the apple sauce and molasses and mix well. Using a sieve, strain the raisins and reserve the water. Coat the raisins with some flour. Pour all the wet ingredients (soy milk, applesauce/molasses mixture and raisin water &c.) into the dry ingredients and mix. Add the raisins. Mix the batter together and let stand while the oven heats up. Line 12 muffin tins with paper muffin cups or spray with non-stick spray. Heat the oven to 400 F and bake for 15-20. The muffins are ready when a toothpick comes out dry.
Sift the flour into a bowl. Stir in the salt and the sugar. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended. Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled. Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain. Turn dough out onto a floured surface, and roll into desired thickness. Makes enough dough for 10-12 large empanadas.
Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often. Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning. As soon as the garlic is golden, immediately add the wine and stock-be careful not to burn yourself as the oil has a tendency to splatter. Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup. Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.
Thoroughly drain beans.Slice radish thinly.Mince cilantro.Mix all salad ingredients gently. Whisk together all dressing ingredients. toss dressing with salad gently. Serve chilled or room temperature over lettuce,if desired. .
Steam the asparagus just until tender-crisp (3-5 minutes); drain. Saute mushrooms & garlic in reserved bacon grease until cooked and moisture has evaporated (about 2 minutes). In a medium bowl, beat together the eggs, cottage cheese, salt, and pepper until completely blended. Coat an 8-inch nonstick skillet with cooking spray. Heat the skillet over medium-high heat until just hot enough to sizzle when a drop of water is added; pour in the egg mixture. With an inverted pancake turner, lift the edges as the mixture begins to set to allow the uncooked portion to flow underneath. When the top is set, fill one half of the omelet with the asparagus, mushrooms, bacon, and cheese. With the pancake turner, fold the omelet in half over the filling. Slide onto a plate, and serve.
Add the first four ingredients to a tall glass filled with cracked ice, stir well and add the ginger ale. Garnish with a twist of lemon.
Cream butter, gradually add sugar, beating well. Add remaining ingredients, beat until smooth. Will frost a 3-layer (9 inch) cake.
In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups (500 mL) of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes. Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch (3 mm) thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds. Bake in 400°F (200°C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards. (Flatbread can be stored at room temperature in airtight container for up to 3 days.).
Peel shrimp, removing tails. Make a shallow cut lengthwise down back of each shrimp; wash out vein (devein). Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 to 3 minutes, stirring frequently until shrimp are pink and firm; remove from heat. Sprinkle with cheese.