HumbleIntelligence/food-ner-1-Million huggingface dataset:
WASH AND PAT DRY THE FILLETS. In a medium deep skillet heat the oil on medium heat , add the garlic, the cumin seeds, green chillies and then add the flour and blend well , lower the heat and add the water and blend well so no lumps remain. Mix the vinegar with 1 cup of water add it to the mixture. Keep the heat gentle , now add the sugar or splenda and salt. and the remaining water the cumin powder-taste it to see if it has a tangy sweet taste, add more salt if required if it's too sour add a bit more of the sugar or splenda, the sauce should be of a thick consistency. If satisfied with the taste, slip in the fish fillets gently and let it simmer.Do not cover the skillet. Beat the egg in a bowl and keep ready. Once the fish is done, (should take 10 to 15 minutes only), slowly drizzle the beaten egg and kill the heat. Do not stir just let the egg mixture swirl on the fish mixing it into the sauce-- shaking the skillet or dish will allow the egg to incorporate into the sauce. If this dish is made and to be served later then DO NOT add the egg at this time , You can reheat the fish in the sauce and just before serving add the egg. Garnish with the fresh chopped cilantro.
Chop up peppers into bite size pieces, removing seeds & stems. Heat oil in skillet over medium heat for 2-3 minutes. Add peppers and saute until tender, stirring frequently. Add Italian salad dressing to the peppers. Mix the peppers and Italian dressing together. Saute for 2 more minutes. Remove from heat and serve.
Mix marinade ingredients in large bowl. Pour marinade over meat of choosing. Cover and refrigerate 2-4 hours. If baking in the marinade, once meat is done, you can boil down the marinade till thick and syrupy and use as a sauce. If grilling, brush marinade over meat several times to provide maximum flavour and boil down remainder until syrupy and use as a sauce.
Preheat the oven to 300°F Melt 2 tablespoons of the butter and the oil together in an ovenproof frying pan. Add the garlic cloves and rosemary. Season the lamb with salt and freshly ground black pepper and fry on both sides until brown, before transferring to a baking dish. Add the halved garlic heads. Heat the wine in a small saucepan and pour over the lamb. Cover with foil and cook in the oven to for 11/2 hours. Remove the lamb and garlic halves from the pan and keep warm. Strain the wine into a saucepan, squeezing the juices from the rosemary and garlic skins. Combine the flour with the remaining butter. Heat the wine and juices and stir in the flour and butter mixture, a little at a time. Cook until the sauce is smooth and thick. Adjust the seasoning as necessary and serve the lamb chops straight away with the sauce poured over.
Creme Anglaise: Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled. Bread Pudding: Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the creme anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges. Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.
Make it: Grill, bake, or broil chicken breast until it reaches 165 F, and thinly slice or shred chicken. (To save time, use rotisserie chicken, skin removed.) Sautee cocoa powder, cumin and garlic in olive oil for 2 minutes. Add tomato sauce and simmer for another 7 minutes. Mix sauce with chicken and serve in tortillas, topped with lettuce.
Roll mince into small balls and coat lightly in flour. According to preference, deep or shallow fry meatballs until cooked through. Drain on absorbent paper and put aside. Drain most of the oil from pan in which meatballs were cooked. Add curry paste and cook for 1 minute. Add all other ingredients, except for meatballs and coriander, and bring to the boil. Add meatballs, lower heat, and simmer for 5-10 minutes, or until sauce has thickened. Sprinkle with coriander to serve.
Place potatoes, carrot and garlic in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender; drain. Place 3 cups potato mixture in a bowl and mash. Set aside mashed potatoes and remaining potato mixture. In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside. In a soup kettle, melt butter. Stir in flour until smooth; gradually add the milk while stirring. Bring to a boil; cook and stir for 2 minutes or until soup is thickened. Add the parsley, salt, bouillon, seasoned salt and pepper; mix well. Add the mashed potato mixture; cook and stir until heated through. Add the reserved potato and sausage mixtures. Heat through.
Put all ingredients except cabbage wedges in Crock Pot in order listed. Cover and cook on Low 10-12 hours or High 5-6 hours. Add cabbage wedges to liquid, pushing down to moisten, after 6 hours on Low or 3 hours on High. Note: Vegetables may be varied, or omitted for plain corned beef. Note: To prepare more cabbage than Crock Pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from Crock Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.
Saute onions in butter. Place in shallow one quart baking dish or small skillet, brushed with butter. Add flour, salt,pepper. Mix well; add cheese. Pour milk over cheese top with frozen potatoes. Cover bake at 350°F for 30 to 35 minutes or until potatoes are thawed mix well return to oven uncovered for 15 to 20 minutes until golden brown.
In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside. In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through. Transfer to serving plate and top chicken with pesto.
Crush vanilla wafers to fine crumbs. Set aside 2 Tbls. Cream butter on mixer to consistency of mayonnaise; add sugar gradually while continuing to cream. Add thawed Cool Whip. Do not mix too much or it will go flat. Add vanilla and mix well. combine pineapple and walnuts and stir until well mixed. Cut a piece of wax paper to fit the bottom of a 9" spring form pan. Press 1/3 of the wafer crumbs onto the bottom of the pan. Spread with 1/3 of the pineapple mixture and continue to alternate and layer, ending with the pineapple on top. Scatter the reserved 2 Tbls. of wafers on top. Cover with foil and freeze until ready to use. Remove from freezer about 1 hour before serving time. (you can also use a 2 quart glass casserole dish, 8" x 11.5" x 2"). Layers. _________________ Pineapple. _________________ Wafers. _________________ Pineapple. _________________ Wafers. _________________ Pineapple. _________________ Wafers. Note: remove the sides of the spring form pan and the wax paper on the bottom before slicing the dessert.
Put the water, tamri and spices in a small pot and bring to a boil. While the mixture is heating up, put the oil in a small sauce pan over medium heat. When it is heated, slowly whisk in the flour and continue whisking until the roux develops a nutty aroma. Be careful, this stuff burns easily. Remove the roux from the heat and when the mix in the other pot comes to a boil, turn it down to a simmer and slowly whisk in the roux. Let the gravy cook until desired thickness. I prefer letting it cool off and sticking it in the fridge overnight. It will become gelatinous and then when reheated, takes on a nice, thick consistency.
Pre heat oven to 350°F. Process broccoli in food processor until mixture is almos smooth. Mix in sour cream, creese, lemon juice, and herbs. Season to taste with salt and pepper. Mix in eggs and egg whites. Pour mixture into greased loaf pan. (mine is 8 1/2" x 4 1/2"). Place loaf pan in large roasting pan on middle oven rack, add 2 inches hot water to roasting pan. Bake, covered until set, about 1 hour. Remove loaf pan from roasting pan and uncover. Let stand 10 minutes. Loosen sides of loaf with sharp knife and invert onto serving plate, smooth edges with knife, if necessary. Cool. Refrigerate until chilled 3 to 4 hours. Cut into slices and serve with either Roasted Pepper Sauce or Lemon Garlic Mayonnaise. **Roasted Pepper Sauce**. Process peppers in food processor. Stir in sour cream. Season to taste and chill. **Leomon Garlic Mayonnaise**. Stir together lemon zest, lemon juice, garlic, mayonnaise. Season to taste and chill.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a bowl, toss the tomatillos and red onion with the olive oil and salt and pepper to taste. Place on the prepared baking sheet and top with the salmon fillet. Season the salmon with salt and pepper and top with the lemon slices, chopped chives, and chopped cilantro. Roast for 20 minutes for rare. Transfer the salmon to a serving platter and return the tomatillo and onion mixture to the oven. Roast until caramelized, about 15 minutes. Serve the tomatillos alongside the salmon fillet and white rice. Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.
Preheat the oven to 400 degrees F. In a large saute pan, heat the oil. When the oil is hot, brown the ground pork and chorizo for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread. Soak the bread for about 10 to 15 minutes. Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock. Combine the bread and remaining stock with the Sauteed mixture. Mix well. Season the dressing with salt, cayenne and a pinch of crushed red pepper. Stir in the parsley. Cook, stirring, for 2 to 3 minutes. Remove from the heat and cool completely. After the mixture has cooled, stir in the egg. Season the entire chicken with salt and pepper. Stuff the cavity of the chicken with the stuffing. Using butchers twine, tie the chicken to secure the cavity, legs and wings. Place the chicken in the oven and roast for about 1 hour. Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear. Remove the chicken from the oven and carve the chicken into serving portions. Serve the roasted chicken with the stuffing.
Place the butter, icing sugar, flour, cornflour and egg in a food processor and process until a smooth dough forms. Roll tablespoons of the mixture into balls and-place on lined baking trays. Flatten the dough slightly and place the trays in the refrigerator for 10 minutes or until firm. Bake the biscuits in a preheated oven, 180C until lightly golden. Cool on racks. To make the filling, combine the condensed milk, butter and golden syrup in a heatproof bowl. Place over a pan of boiling water and stir occasionally for 10-15 minutes until the caramel is thick. Cool the caramel for 10 minutes, then spoon onto the flat side of half of the biscuits. Top with the remaining biscuits and allow to cool and become firm.
Trim tough ends from asparagus and slice stalks diagonally into 2 inch pieces. Place in a large bowl. Pinch bakc the stem ends of sugar snap peas and pull the string down the length. Add to asparagus in bowl. In a large skillet, heat oil over medium-high heat; add vegetables and stir-fry for 5 minutes, stirring occassionaly. Sprinkle with seasonings to taste - be generous! Continue to cook for 3 more minutes or until veggies are cooked but crispy. Transfer to a heated dish and serve immediately.
Spray a short burst of non-stick cooking spray in a large plastic bag. Add all ingredients except lemon and toss with seasonings to coat. Prepare 2 18" squares of heavy duty foil. To make one pocket, put 1 chicken breast on the foil square and pile 1/2 of the veggies around and on top, topping with a lemon slice. Repeat with the remaining foil and ingredients. Fold and seal foil around the ingredients leaving enough room for steaming. Grill over medium heat for 25-30 minutes. Careful of steam when opening!
Preheat oven to 375. Place cauliflower in a bowl and toss with fat, lemon juice, salt and pepper. Spread in a single layer on a baking sheet and place in the over. Bake for 15-20 minutes until crispy and dark golden brown, stirring every 5 minutes. Toss with parmesan and serve.
In a small bowl, combine oil, mint, garlic, salt, cumin, coriander, cayenne and black pepper. Spread on both sides of each chop. Set aside to marinate for 30 minutes at room temperature. Preheat broiler to high. Place chops under broiler and cook about 4 minutes per side, until nicely browned.
Bring a large pot of water to a boil. Add the potatoes, reduce heat to a simmer, and cook until a knife easily slips into the flesh, 15 to 20 minutes. Drain the potatoes in a colander, and allow to cool for a few minutes. Cut the potatoes in half, and then remove their skins. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. When oil is shimmering, add the asafetida and cumin seeds. Let them cook for 10 seconds, and then add the potatoes. Cook, stirring occasionally, until the potatoes are lightly browned, two to three minutes. Add three tablespoons of yogurt, the peas, the ginger, the salt, and the cayenne. Stir well, and let cook until the yogurt is absorbed by the potatoes. Add another three tablespoons of yogurt and the coriander. Stir and let cook until the yogurt is once again absorbed. Add the rest of the yogurt, stir, and let cook for one minute. If you used frozen peas, you are done at this point. If you used fresh peas, add three tablespoons of water, turn heat to low, cover the skillet, and cook until peas are tender, four to six minutes. Serve the curry with rice.
Warm the milk, do not boil. Place a rusk in a bowl sprinkle with half the cinnamon & splenda. Top with second rusk and sprinkle with remaining splenda & cinnamon. Pour the warm milk over the rusks and enjoy.
Heat oven to 400. Mix cream cheese, 1 cup swiss cheese, dressing and corned beef. Spread in pie plate or quiche dish. Top with sauerkraut and remaining 1/2 cup cheese. Bake about 15 minutes or until bubbly around edges. Serve hot with cocktail rye bread or crackers.
Heat the oven to 400°F In a bowl, mix together the flour, sugar, baking powder and baking soda. In a separate bowl, mix the yogurt, cooled butter and eggs. Add the yogurt mixture to the flour mixture and mix just until combined. Fold in the ham, cheese and basil. Spoon into greased muffin cups and bake for 15 to 20 minutes, remembering to check after the first 15 minutes are up.
In a large heavy bottom pot, heat oil add bone,onions,celery, and pepper sautee 5 minutes. Add garlic,potatoes, sauce,chipotle,water and milk bring to boil then lower heat to simmer, cover and cook for 20 minutes till potatoes are tender. Remove ham and cool when cool enough to handle dice meat set aside. Remove 1-2 cups soup and place in blender with flour and blend till smooth. Return to pot with the cheese. Cook 5 minute and stir till melted. Garnish with diced ham, parsley and or cheese. Top with a few grinds of fresh pepper.
Whisk eggs and sugar, mix well. Dissolve baking soda in water, then add in egg mixture. Add sifted flour in the egg mixture gradually. Heat frying pan and lightly oil it. Make into a small pancake, turn it over when bubble appears on surface. Sandwich with anko fillings.
leave pasrty for 20 minutes to stop from splitting when using. cut with a round cookie cutter the base for your mince pies. places in muffin tins and fit to tins. dollop mincemeat into bases. cut shapes with another cookie cutter to place on top. crimp together. sprinkle with a litle sugar. re-roll the pastry to keep getting more mince pies. cook about 25-30 minutes until just starting to brown.
Brown sausage until it crumbles in a large skillet. Drain and set aside. Melt butter and stir in flour. Gradually add milk and stir constantly as you bring the mixture to a boil over medium heat. When mixture is thickened, add sausage and salt and pepper to taste. Cook until heated through and serve over split biscuits.
Take curd in a bowl. Add coconut and keep aside. Cut tomatoes and green chillies. Heat oil in a wok. Add tomatoes, green chillies and a pinch of turmeric. Allow tomatoes to cook under low fire till they become a paste. Add this paste to the curd followed by salt to taste. Garnish with finely chopped corriander. Heat 2 tsp oil in a wok. Add seasoning ingredients. When they splutter, add to the chutney. Serve with hot rice.
Heat oil in a deep pan or skillet and do not smoke the same. Add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic. Saute till onion and garlic begin to turn light brown. Add salt, curry powder, black pepper powder and turmeric powder. Add cubed chicken breasts and saute for 5 minutes. Add 1 cup of water and cover the lid. Cook for 15 minutes till the chicken is tender. Open the lid and add pureed spinach and beaten yogurt. Cook for 7 minutes on high flame and add water if the gravy is too thick. Garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers. Enjoy!!!!!!
Sprinkle meat w/ salt and pepper. Heat 2 T oil in 5 quart Dutch oven over med-high heat. Add meat afew pieces at a time; cook until browned. Transfer meat to med bowl. Heat remaining 1/2 T oil over med heat. Add onion and garlic; cook until onion is tender. Stir in wdater, tomato paste, chili powder and coriander. Return meat to Dutch oven. Add potatoes, carrots and celery leaves. Bring to a boil. Cover; reduce heat and simmer 1 hour and 15 minutes or until meat is tender. During last 15 minutes of cooking, prepare cornmeal dumplings. Combine cornmeal, flour, baking powder and salt in med bowl. Cut in butter with fingers, pastry blender or 2 knives until mixture resembles coarse crumbs. Make a well in center; pour in milk all at once and stir with fork until mixture forms dough. Drop dough onto stew to make 6 dumblings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean. Drop dough onto stew to make 6 dumplings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean. To serve, spoon stew onto individual plates; serve with dumplings.
to prepae shells for serving, bake the cleaned shells in a 350 degree oven for 10 minutes. saute onion and bell pepper in butter over medium heat until soft and translucent. remove from heat. in a large bowl, combine onion mixture with remaining ingredients, except for shells of course. spoon mixture into shells or a small oven proof serving cup. bake at 350 for 15 minutes.
Preheat the oven to 300 degrees F. Slice off the tops of the peppers. Wash the peppers and remove the cores and seeds. Stand the pepper cups upright in a saucepan containing 1/2. cup boiling water. Cover tightly and allow to steam for 5 minutes. Remove and drain. In a large bowl, mix together the rice, cheese parsley, salt, and ground pepper. Divide the mixture and stuff each pepper. Stand the peppers in a loaf pan or cupcake tins. Bake for about 15 minutes, until the filling is hot and the cheese melts.
Preheat oven to 325°. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until little bubbles form around the edge. Remove from the heat and, whisking constantly, pour into the egg and sugar mixture. *caution* temper the egg's first. to do this pour a little bit of the mixture in first and mix it together, then pour in the rest of the mixture. Otherwise you might end up with scrambled eggs. Add the cardamom and continue whisking until the sugar has dissolved and the mixture is well combined. Pour the mixture through a very fine sieve into 6 creme brulee dishes, filling them only half full. Place the dishes into a shallow baking dish large enough to hold them without crowding. Place the dish on the middle rack of oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use. When ready to serve, preheat the broiler. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled creme brulee dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately. Note: When I make this dish, I often grind the cardamom in a coffee grinder so that it picks up just a hint of coffee (in my kitchen, usually espresso) flavor.
1. Use a meat grinder or the coarse side of a box grater to grate the cheese; for a grinder, use the cutter with large holes. Put the ground or grated cheese in a mixing bowl and add half the juice from the canned pimentos. Dice the pimentos and add them. Add the chopped scallions. 2. Combine the mayonnaise, lemon juice, and garlic. Add this to the cheese mixture. Add the Worcestershire, Tabasco, and black pepper and blend well; taste and adjust the seasoning. 3. Serve at room temperature as a spread for crisp crackers and raw vegetables or use as a sandwich spread. (Pimento cheese can be tightly sealed and kept for several days in the refrigerator.). Notes: I learned to make pimento cheese from a southern friend's mom. She doesn't use Worcestershire or garlic but I think they sound like great additions. I think I'll add this to next weekend's football food! I made it a day ahead of time and I think it tastes even better with a little time to rest before serving.
Toast the granary bread to your desired browness. In a sauce pan heat the butter until foamy. Whisk the eggs with a fork to combine and then place in pan. Stir the eggs until just setting and then add the cream cheese. Continue to stir until the eggs have a porridge consistency. Serve over the dry toast.