HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix one cup of powdered dry milk with the brown sugar and spices and blend in the blender or food processor, to get the lumps out of the brown sugar. Combine with remaining ingredients and mix well. The turmeric adds a rich, lovely color to the finished brew. The white pepper adds a nice warmth. Start with two rounded tablespoons of mix to an 8 ounce cup of hot water; stir and enjoy. Store mix in a covered container.
Preheat oven to 375 degrees. Lightly coat a baking sheet ( with sides ) covered with non-stick foil with cooking spray. Lay cut potatoes in a single layer on the baking sheet. Combine the melated butter, honey, mustard, salt and pepper and drizzle over potatoes. Toss lightly to coat. Bake for 35 to 50 minutes until tender. Stir halfway through cooking time.
Preheat the oven to 375 degrees F. To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes. Meanwhile, make the filling by mixing together the cream cheese, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy. To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.
Place salmon in shallow dish. Whisk together yogurt, lemon juice, curry paste, salt and pepper; pour over fish, turning to coat. Remove the fillets from the yogurt mixture, reserving the mixture, place fillets, skin side down, on greased grill over medium-high heat. Close lid and cook, turning and brushing both sides with yogurt mixture halfway through, cook for 10 minutes per inch (2.5 cm) of thickness or until fish is opaque and flakes easily when tested with fork. Serve sprinkled with coriander.
Seperate the green sections from the white sections of the green onions (scallions). Prepare the aromatics by dicing the scallion whites, and finely slice garlic cloves, and grind the peppercorns in a pestle. Slice the green onion ends into rings and reserve for final garnish. Salt and pepper the beef all around. Preheat grill with 2 burners on direct heat, one burner no fire. Heat the Dutch oven over one of the active high heat burners and put oil in until it is shimmering. Place the beef over the second direct heat burner or sear module and sear on all sides while dutch oven is heating up. Add and saute the peppercorns, scallion whites, and garlic in oil for about 1 minute, and then move the dutch oven to the non direct heat area of the grill. Add the beef to the Dutch Oven with about 1 inch of beef stock in the bottom of the pot. Let grill temperature reduce down to about 275 or 300 degrees by bringing grill burners down to about medium or medium high. Add beef broth to the dutch oven, along with the coriander, and soy sauce. Bring to a boil, then simmer for 2 hours. Add water or beef broth 1 cup at a time about every 15 minutes to ensure you still have about 16 oz of stock when simmering is complete. When simmer time is about 20 minutes from complete, julienne the carrots, cucumber, and slice the jalapeno into rings, quarter the limes. Roughly chop the cilantro and basil. In the last 10 minutes of cooking, remove the beef and let it stand on a glass dish for 10 minutes. Slice beef into 1/4 inch thick slices and add back to the dutch oven, along with any juices that came out of the meat onto your cutting board. Prepare the rice noodles according to the package directions. Typically this is done by adding the noodles to hot water and let soak for about 3 minutes. Add the 2 oz servings of noodles to each bowl. Arrange all the vegetables in the bowl keeping each vegetable type separate for the typical Thai presentation style, laying on top of the noodles. Add a few slices of the beef to each bowl. Using a ladle, pour stock over the entire mixture in each bowl, just so that all the noodles are covered, and about half the depth of the vegetables laying on top. Top with the remaining green onions, and garnish with the limes. Serve while the broth is still steaming and enjoy!
Sift flour, salt, and pepper in a bowl. Make a well, add water and egg, and gradually mix in the flour. Beat to a smooth batter and set aside for ten minutes. Meanwhile, coat shrimp in cornstarch and coat well. Shake off any excess. Add shrimp to batter and coat well. Heat oil in wok and add shrimp, a few at a time, until batter is golden. Remove shrimp, drain on paper towels and keep warm. Continue until all shrimp are fried. Carefully remove hot oil from wok. Gently heat sesame oil in pan. Add honey and stir until mixed well and heated through. Add shrimp to mixture and toss well. Sprinkle sesame seeds over and again toss well. Serve immediately.
Slice banana into pie shell. Prepare pie filling as directed on package for pie,using 2 1/2 cups milk. Fold in 1 cup of the Whipped topping and pour over banana in shell. Top with remaining whipped topping;garnish with banana slices and mint,if desired.
Preheat oven to 180 degrees Celsius. Combine breadcrumbs, Parmesan and oregano on a large plate, and place flour and egg in separate bowls. Dip fish, one piece at a time, into flour; shake off excess. Then dip into egg to coat lightly, and coat well with breadcrumb mixture. Repeat with other pieces of fish. Place fish on a plate, cover with plastic wrap, and chill for 15 minutes. While fish is chilling, place oil in a large roasting pan in oven and heat until a cube of bread turns golden brown in 20 seconds. Carefully place fish into hot oil in pan in oven. Cook for approximately 3 minutes, then turn fish carefully. Cook further 3-4 minutes until golden brown. Remove pan from oven and transfer fish to paper towel to drain. Serve with a salad and lemon wedges.
Cut chicken into serving pieces and place in a large pot. Cover chicken with water. Add the onion, celery and bay leaf. Cover and simmer for 3 hours or until tender. Remove chicken. Strain and measure broth. There should be approximately 4 cups of broth. If there is more, reduce by boiling; if less, add water. Mix flour with a little cold water to form a smooth paste. Stir into broth and heat until thickened. Add cream, salt, sage, thyme and pepper. Remove the chicken from bones and return meat to gravy. Prepare dumplings and drop by spoonfuls into hot gravy. Cover and simmer for 20 minutes with out removing lid. Serve chicken surrounded by dumplings on a large, deep platter. Dumplings: Sift flour, baking powder and salt into a bowl. Mix egg and milk and stir into the dry ingredients. Drop into hot gravy and simmer covered for 20 minutes. Serve with hearty root veggies on the side.
Combine flour, baking powder, sugar and salt in a medium bowl; cut in shortening until mixture resembles coarse crumbs. Process beans and milk in food processor or blender until almost smooth; add to flour mixture and mix just until dough comes together. Drop dough by spoonfuls onto ungreased baking sheet. Bake at 375 until light brown, about 12 minutes.
Slice the fruit and arrange on a pretty serving platter. Sprinkle fruit with a splash of orange blossom water (about 1/2 tablespoon), ground cinnamon and powdered sugar. Cover and set aside to allow flavors to intensify. You can refrigerate the fruit but should serve at room temperature. Just before serving, add another sprinkle of powdered sugar and garnish with fresh herbs of choice such as lemon verbena or fresh mint. Servings estimated.
Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example. Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl. Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise. On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices. Cut each sandwich into quarters before serving.
1. Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3. 2. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined. 3. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done. 4. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving. 5. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.
Plunge the pork into a pan of boiling water and simmer for 3-4 minutes until partially cooked; remove and, when cool enough to handle, cut in bite-sized chunks. Heat the oil and sugar in a wok over low heat until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown; add the pork and splash in the wine. Add enough water just to cover the pork, along with the ginger, star anise, chilies and cinnamon stick. Bring to a boil, then turn down the heat and simmer for 40-50 minutes. Toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt and a little sugar to taste; add the scallion greens just before serving.
Preheat oven to 350°F. Butter bottom of 9x13 pan. Melt 1/4 cup butter in a skillet over medium heat. Add garlic and saute, 1 - 2 minutes. Add rest of vegetables; saute stirring fequently 4 - 5 mintues. Stir in herbs and vinegar; set aside. In a bowl, stir together Ricotta, 1/2 cup parmesan, egg, salt and pepper; set aside. Place a layer of noodles (4 pcs) on the bottom of prepared pan. Spread 1/2 of Ricotta mixture over noodles, top with 1/3 of vegetable mixture, 3/4 cup Mozzerella and 1/2 cup Provolone. Repeat. Last layers of noodles, remaining vegetable mixture, Mozzerella and Parmesan. Bake for 35 - 45 minutes. Let stand 5 - 10 minutes before serving.
For Cake: Preheat oven to 350°F Butter 10 inch springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to top of rim. Combine water and sugar in saucepan. Bring to boil over medium hear, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. For Ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about two hours. Do Ahead: Can be made 2 days ahead. Cover and keep refrigerated. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Heat 1 tablespoon of oil in wok over high heat; add in onion and stir-fry for 2 minutes or until browned; remove onion to a bowl. For the sauce; in a saucepan over medium-low heat; add in ginger, garlic red pepper flakes and soy sauce, water and black pepper. Add in the brown sugar to the saucepan then increase the heat to medium and boil 2-3 minutes or until thickened; remove from heat. Toss the beef strips with the cornstarch to coat; let sit for about 8-10 minutes. Meanwhile heat 1 cup oil in the wok until hot but not smoking; add in the beef and saute for about 2 minutes or until the beef is just cooked through (you do not have to cook the beef completely as it will cook more after) remove with a slotted spoon to a paper towel remove the oil from the wok. Return the wok back to the heat and put the meat back in the wok along with the onions; then add in the sauce and cook for 1 minute stirring. Cook for about 1 minute more. serve on rice and sprinkle a small amount of chopped onions over the top.
Preheat oven to 350 degrees. Lightly grease a 4-quart baking dish. In large Dutch oven, melt butter over medium heat. Add pepper and onion, and cook for 5 minutes, or until tender. Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt and pepper until combined. Add cheese, stirring until melted. Add vermicelli, tossing gently to combine. Spoon into prepared dish; bake for 30 minutes or until hot and bubbly.
Heat oven to 350. Line muffin tins, or spray with Pam. Sift together dry ingredients. Add eggs, milk, oil, and vanilla. Beat on medium speed 2 minutes. Stir in boiling water. Batter will be thin, but it's ok. Fill cupcakes no more than 2/3 full with batter. Bake 22-25 minutes until toothpick comes out clean. Alternates: Grease and flour pans. 9x13 pan, 35-40 minutes. 12-cup Bundt cake, 50-55 minutes. 2-9" round, 30-35 minutes.
Preheat the oven to 350°F. Coat a baking sheet with cooking spray. Heat the oil in a small saucepan over medium heat. Add the garlic and cook for one minute. Reduce heat to low; stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes. Add the sour cream and cook for 5 minutes or until heated though. Meanwhile, place the salmon on the prepared baking sheet. Bake for 20 minutes or until the fish is just opaque. Serve with the sauce.
Set a steamer basket in a large saucepan. Add enough water to come just below the basket. Bring water to a boil. Place potatoes in steamer basket and reduce heat to a simmer. Cover and steam until tender, about 15 minutes. Meanwhile, whisk oil, mustard and vinegar in a large bowl. Add celery, scallions and hot potatoes and season with salt and pepper. Toss to combine. Cool to room temperature, tossing occasionally.
Preheat your waffle iron. Mix the dry ingredients on a large bowl. Then whisk in all the wet ingredient-until smooth. Scoop the batter onto the waffle iron and close. Cook for 2-5 minutes, then repeat. Make 12- 4 inch waffles.
Drain salmon; save 1/4 cup liquid. Remove skin and bones from salmon, flake. Thoroughly mix salmon with salmon liquid and other ingredients; pack into a greased loaf pan(9X5X3). Mixture is soft before baking. Bake at 375 degrees for 1 hour or until browned. Cool loaf in pan for 10 minutes; loosen sides of pan and turn out on platter.
Place tomatoes and cilantro in large bowl. With a vegetable peeler, carefully remove peel from lemon, leaving white pith behind. Toss with tomatoes. Squeeze lemon to make 1/4 cup juice; pour in oil and whisk with lemon juice until blended. Pour over tomatoes; toss lightly, seasoning with salt and pepper to taste.
For the fish: Smear a light coating of Tabasco over the filets. Season with Tony's, then coat with Louisiana Fish Fry (or other seasoned corn meal), and place in freezer until ready to fry up. Note: You don't want the fish frozen, but very cold. Deep fry in hot oil. My brother in law cooks the fish out on the deck, using a liquid propane burner and a cast iron Dutch oven. He drops an unlit kitchen match in the oil. When it ignites, the oil is ready. That's around 325-350 degrees if you want to use a thermometer. Drop a few pieces of fish in at a time. Remove when golden brown and drop into a brown paper bag to drain and keep warm until all the fish is done. For the Hush Puppies: Crumble 1 1/2 sleeves of crackers by placing them in a zip lock bag and rolling with a rolling pin. Combine with remaining ingredients. Using two spoons, form into oval (foot ball shaped) balls. Drop into hot oil and cook until golden brown. Turning occasionally. For the Corn: Lightly coat each piece with the mustard. Coat with the fish fry, and deep fry in hot oil until golden brown.
How to get your watermelon wedges: Cut the watermelon in half, place cut side down on the table, then cut into slices, about 1 1/2 inches thick. Cut each slice in half, creating two wedges (if your melon is really big, you may need to cut each slice into three wedges). You can leave the rind on or cut it off, totally up to you. Lightly sprinkle the wedges on both sides with the salt. Stand the wedges on their edges on a rack over a sink or pan and let them drain for half an hour. Preheat the grill to high. After the watermelon has drained, rinse each piece under cold running water. Place each piece between two folded paper towels and gently but firmly press to remove excess water. You should stop just when you feel the watermelon begin to crunch. Brush the watermelon lightly on both sides with the olive oil. Grill over high heat until grill marks have formed and the melon is slightly softened, about 5 minutes. Remove from grill and sprinkle with sea salt and a little fresh ground pepper.
Preheat oven to 400 degrees. Heat a skillet over medium heat. Add beef and saute for about 5 minutes. Pour beef into a paper towel lined strainer and drain well. Return beef to skillet. Add onions and cook until onions are translucent, about 3 minutes. Dissolve bouillon cube in 1 cup of hot water. Add to skillet, along with tomatoes, corn, green pepper, chili powder, and Worcestershire sauce. Simmer, uncovered, 20 minutes. Combine cornmeal, 3 1/2 cups water, salt, and margarine in a saucepan and bring to a boil, stirring constantly. Cook until thickened, about 3 minutes. Place beef mixture in 2-quart baking dish. Spoon cornmeal mixture over beef, spreading to cover. Bake, uncovered, 30 to 40 minutes until topping is golden.
Mix everything except for Kahlua in large punch bowl. After stirring for several minutes, you may add the Kahlua if you like.
Preheat the oven to 350 degrees. Have ready n 8 inch round baking time, buttered and lined with kitchen paper. Melt the butter very slowly over a low heat. Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool. Whisk the egg whites to soft peaks, then keep aside until needed. Whisk the egg yolks and sugar together until thick and pale. Add the chocolate mixture and mix well. Sprinkle in the flour and ground hazelnuts, and mix together carefully. Add the egg whites and fold them in carefully to retain as much air as possible. Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin. To prepare the chocolate ganache, heat the cream almost to boiling point. Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated. Cool and they pour over the cake to glaze. Allow to set. To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized. Remove from the heat and add the whole roasted hazelnuts. Stir briefly to coat. Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool. Top the cake with hazelnut clusters and serve.
Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes. Take about 1 1/4 tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs. Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.
Whisk yeast, 1/2 cup warm water and 1/4 cup sugar. Allow to stand until yeast is dissolved. In the meantime, add eggs, butter and 2 cup warm water in bowl and mix. Add dissolved yeast mixture and then add the remaining dry ingredients. Stir until well mixed. Cover and allow to rise 1 hour. Turn onto floured board; knead once or twice to make dough easy to handle. Roll into desired shapes (I divide the dough in half and roll into a circle, melt some butter and put on top, then cut it like a pizza and roll crescent rolls). Place on greased pan. Allow to rise 20-30 minutes. Bake 10 minutes at 375 or until done.
Prepare a 9x5x3" loaf pan with cooking spray then lightly dust with flour. In a mixing bowl, combine the dry ingredients. Add the oil and orange juice to the dry ingredients and beat until smooth. In another mixing bowl, beat the egg whites until stiff peaks form. Fold egg whites into wet mixture. Pour batter into prepared loaf pan. Bake at 350F for 1 hour or until a pick comes out clean from the center. Cool for 10-15 minutes before removing from the pan to a wire rack. Let loaf cool completely before dusting with powdered sugar and slicing.
Preheat oven to 400, wrap potaotes in foil, bake 40-60 min., unwrap, when cool, cut into 3/4" chucks, check often as salad is best when potatoes are not cooked till soft. In a large bowl mix remaining ingredients (except cashews), gently stir in potatoes, chill covered about 1 hour. Fold in cashews and sprinkle with chives -- enjoy!
In a large bowl, combine all the ingredients. Mix together withclean hands until well blended. Form into a ball or log and set on swerving plate.
Cut 6 tablespoons of the butter into 1/2 -inch dice and chill. In a medium saucepan, melt 2 tablespoons of the remaining butter. Add the onion, shiitake stems, tomato, sliced garlic, peppercorns and bay leaf and cook over moderately low heat until the vegetables are soft but not browned, about 12 minutes. Add the balsamic vinegar and water and cook over moderately high heat, stirring occasionally, until the liquid is almost syrupy, about 4 minutes. Reduce the heat to low and whisk in the 6 tablespoons of chilled diced butter, 2 to 3 pieces at a time. When all the butter has been added, season the sauce with salt and pepper. Strain the sauce through a very fine sieve into a saucepan and keep warm; discard the solids. Spear the whole garlic clove securely with a dinner fork. In a large skillet, heat 2 tablespoons of the olive oil over high heat until just beginning to smoke. Very carefully add the spinach and stir with the garlic clove-tipped fork until wilted. Season with salt and pepper and drain. Wipe the skillet clean and add 3 tablespoons of the butter. Add the shiitake caps and cook over moderate heat, stirring, until softened, about 3 minutes. Stir in the corn and cook until tender, about 3 minutes. Season with salt and pepper and transfer to a bowl; keep warm. In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil over high heat. Season the salmon with salt and pepper and sear the pieces in the hot pan, turning once, until browned but barely cooked through, about 3 minutes per side. Mound the spinach in the center of 6 plates and surround with the corn and shiitakes. Set the salmon on the spinach and spoon the balsamic sauce on top. Garnish with the chives and serve.
Preheat oven to 375*F. Place the butter and water in a saucepan. Bring to a boil, remove fro mheat, and whisk in the cocoa powder. Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blendwell. Beat the egg whites until stiff but not dry. Fold into batter. Spoon into a muffin tin llined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.