HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend the ground rice and the cornstarch together into a smooth paste, adding a little of the cold milk. Bring the remaining milk to a boil in a saucepan. Add the sugar, lower heat enough to maintain a gentle simmer. Gradually add the ground rice mixture to the milk, stirring constantly with a wooden spoon. Simmer on very low heat for 10-15 minutes or until the mixture has thickened, stirring often and being very careful not to allow it to burn- especially on the bottom of the pan. Add the rosewater and half of the ground almonds, simmer 5 minutes. Let cool a few minutes and then pour into a serving bowl or 4 serving dishes. Sprinkle remaining ground almonds and all of the ground pistachios on top and dust with some ground cinnamon. Serve with syrup or honey on the side. NOTE: It is important to use SHORT grain rice to acheive the proper consistency. Grind the raw rice in a blender or food processor.
1. Cover couscous with 2 cups boiling water and simmer for 8 minutes, drain and add to bowl. 2. Add olive oil, walnut oil and dukkah and mix. 3. Pan fry slivered almonds, add to bowl along with pomegranate seeds and diced dates. 4. Add fresh mint leaves prior to serving.
Preheat oven to 325*. Grease and flour 16 large muffin cups. To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside. In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition. Stir the dried cherries into the batter (or whatever fruit you are using). Spoon the batter into the muffin cups. To prepare the topping: In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove. Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.
Grill the jalapenos on a gas grill, or charcoal grill until skin is blackened. Slice them lengthwise. Place them in enough soysauce to marinate. Marinate the jalapenos for 30 minutes. Drain and put back on grill to warm before serving. Serve.
Place the spread in a medium saucepan. Whisk in the Worcestershire sauce, bring it to a boil and reduce the sauce slightly. Stir in the half & half and keep warm. Meanwhile, preheat the broiler and place the fish on an unheated rack in a broiler pan. Broil 4-6" from heat and for 2-6 minutes or until fish flakes easily. Remove fish to a serving platter and spoon the sauce over the fish.
In 2 qt. baking dish, spread the refried beans, then make a layer of the guacomole. Mix sour cream, mayonnaise and 1/2 pkg taco mix in small bowl and spread onto guacomole. Top with diced tomatoes, black olives, green onion and cheese. Sprinkle remaining taco mix on top. Serve with tortilla chips.
Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they are fresh, cook for about 4 minutes. Frozen beans will need to cook for 8 minutes. Test for tenderness and then remove from heat, drain, and set aside. Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes. Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally. Gently fold in the butter beans, then add cream, tarragon, salt and pepper. Reduce heat to medium-low and cook uncovered for 5 minutes, or until succotash is heated through and the cream has started to thicken. Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.
Scale and gut the tilapia (or have your fishmonger do this). Make 3 or 4 shallow slashes on each side of the fish, to absorb the marinate. Mix soy sauce, ginger, sesame oil, garlic and peppers. Rub a small portion of this sauce into the fish, including into the slashes. Add shredded cabbage and scallion to the remainder of the sauce, and mix. Layer cabbage onto a heat-resistant plate which will fit into your steamer, and place the fish atop the cabbage. Put the plate into the top portion of the steamer. In the bottom of the steamer, pour three inches of water. Set steamer over range on high, and allow water to boil. When the water is at boiling, put the steamer basket over the lower portion, and cover. Steam fish until it has just turned opaque, approximately 15-20 minutes. Serve, and sprinkle sesame seeds atop.
Preheat the oven to 190C/170C Fan/Gas 5. Drain the cherries, then put on treble thickness kitchen paper. Roll out the pastry and use it to line a 33x23cm shallow tin, allowing it to come 3cm up the sides. Line the pastry with a piece of foil and weigh it down with rice. Bake for 10 minutes then remove the foil and rice and return to the oven for a further 5 minutes. Spread the base with the preserve. Scatter the cherries over the base. Beat the butter and caster sugar until creamy. Beat in the eggs one at a time, then the extract. Fold in the ground almonds and flour. Spread over the pastry base, then sprinkle with the flaked almonds. Bake for 40 minutes, covering loosely with foil after 25 minutes, to stop it browning too much. Leave to cool. Dust with icing sugar and decorate with cherries, if using.
Split eggs lengthwise. Remove yolks. Put yolks into medium bowl. With fork mash well. Add mustard and mayonnaise. Mix well. Add bacon, cheese, and relish. Mix well--you may need to add a little more mayonnaise. Add sugar, salt, and pepper. Mix well. Divide egg yolk mixture between egg whites. Arrange on egg platter or a nice plate. Sprinkle with paprika. Chill for 2 hours.
Add Coconut MILK to a medium size sauce pan warm at a medium heat. As it begins to heat, incorporate the Red Curry paste and blend. Allow mix to heat until you see the oil from the paste begin to surface (about 8-10 minutes). Add remaining ingredients and continue blending until smooth. Reduce heat allow to simmer for an additional 5 minutes. Serve in a small bowl or small plate with your Satay Appetizers.
Sugar syrup : Bring water, sugar, and lime juice to a boil until sugar dissolved. Remove from heat. Cool down at room temperature. Serving : Shave cucumbers. In a lemonade glass, add cucumber shaved and crushed ice. Pour sugar syrup over. Serve.
In a heavy fry pan cook the bacon over med-high heat until done. Remove the bacon to a plate to cool and carefully (it's hot!) remove all, but 1/4 cup of the bacon grease from the pan (reserve the extra for another use). Dice up bacon. Turn the heat under the pan to med-high and whisk the flour into the bacon grease that is in the pan. Continue to stir, allowing the roux to turn light golden brown and to froth. Turn the heat down to medium and add the cream and water to the pan while continuing to stir. The gravy will thicken as it continues to cook. Once it is as thick as you would like, return the cooked, diced bacon to the pan, stirring to incorporate in the gravy. Salt and pepper to taste. Remove from the heat and serve.
Melt butter in 8x8 inch baking pan. Mix flour, sugar and baking powder; add milk and mix; spoon over melted butter. Prepare fruit and heat on stove with sugar, until the sugar is dissolved. Pour fruit over dough. Bake 30 min at 350* or until crust is golden brown. *May substitute 1 can pie filling for fruit and sugar and skip the heating portion.
Brown meat in butter. Stir in remaining ingredients. Pour into 2 1/2 quart casserole dish. Bake at 400 for 30-45 minutes or until hot and bubbly. Note: To avoid using butter or other shortening, use a non-stick pan. You may use other ground meats as well. Recipe may be halved.
Boil zucchini in water to cover until tender. Strain;cool. Mash or puree until smooth. Place in large saucepan; add butter,sugar,lemon juice and peel. Bring to a full boil, stirring frequently. Add liquid pectin; boil for 2 minutes. Skim off any foam; pour into jars. Cover and store in refrigerator for up to 3 weeks or in freezer for long-term storage.
Sift together the flour, sugar, and salt (if using) into a bowl. Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces. In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball. Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes. Roll out dough and shape to pie pan or cut out rounds for tarts.
Combine all the ingredients in a large bowl and beat with an electric mixer for about 3-5 minutes, until frosting is creamy. (Add icing sugar gradually and sparingly).
In a small saucepan of boiling water, blanche the basil for 30 seconds. Drain and rinse under cold running water. Squeeze the excess water from the basil and transfer to a blender. Add the mayonnaise and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil mayonnaise until lightly chilled. In a large bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoons salt. In a small bowl, whisk the buttermilk with the egg yolk. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir lightly, then fold in the lobster, corn, chives and melted butter. In a medium bowl, whisk the egg white to soft peaks and fold it into the batter. Preheat the oven to 350 degrees. In a large saucepan, heat 1 1/2" of oil to 325 degrees. Drop four to five 2 tablespoons size dollops of batter into the hot oil and fry, turning once, until golden brown, about 2 minutes. With a slotted spoon, transfer the fritters to paper towels to drain; season with salt. Transfer fritters to a baking sheet and keep warm in the oven while you fry the rest. Serve right away, with the basil mayonnaise and lemon wedges.
In a large bowl, sift together the flours, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg whites and melted butter. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with syrup or honey. It's possible to prepare batter the night before and refrigerate it covered overnight.
In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes. Whisk until well blended and set aside. Heat vegetable oil over medium high heat in a large skillet or wok. Add the broccoli, bell pepper, onions, and garlic. Stir fry for 4 minutes or until vegetables are JUST tender crisp. Remove from heat and stir in the peanut butter mixture. Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp.
Bring the sausages to boil in water, cook for 5 minutes; cool slightly, then slice on the diagonal into 1/2-inch slices. Heat a wok or large skillet over high heat and then add 2 tablespoons of the oil. Add the garlic and salt and cook for a few seconds, then add the green beans and cook, stirring and tossing constantly, for 6 minutes. Add chicken broth, cover the pan and cook until crisp-tender, about 2 to 3 minutes longer. Push the beans to one side, pour the remaining oil in the space and stir-fry the sausage for 2 minutes. Mix with the green beans, add the oyster sauce and stir until heated through. Serve as a side dish or as a main course over brown rice.
Heat the cream over medium heat until it bubbles around saucepan edge. Place pepper and chopped chocolate in a medium sized bowl. Pour heated cream over the chocolate. Let the mixture sit for about 30 seconds then start whisking it until smooth. Add butter in pats and mix until combined. Set aside mixture and stir occasionally with a wooden spoon until cool. Beat with an electric mixer until smooth. Optionally you can add sifted powdered sugar and beat until combined. This will sweeten the frosting and make it less rich and intense. Also helpful if you are low on chocolate and want to stretch the frosting a bit further.
Line chilled cookie sheets with wax or parchment paper. Set aside. Melt chocolate in a large heavy pot over LOW heat, stir frequently until chocolate melts. Remove from heat and gently stir in nuts and noodles. Drop mixture onto cookie sheets to look like little icebergs! Refrigerate until needed. Store in an airtight container, these will keep for about 2 weeks, if they last that long!
Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes. Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes. To use as glaze, bake your ham until it reached an internal temperature of 100 degrees. Remove ham from oven and increase oven temperature to 350 degrees. Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham. Brush ham with about one-third of the glaze (a silicone brush is highly recommended). Return to the oven until the glaze becomes sticky, about 10 minutes. Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly). Let the ham rest, loosely covered with foil, for 15 minutes. Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham. Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.
FOR THE SAUCE: Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering. Add the onions and cook until softened but not browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes. Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes. Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined). Bring to a simmer and cook until the flavors are blended, about 3 minutes. Season with salt and pepper to taste; set aside. FOR THE RICOTTA FILLING: Stir all the ingredients together until combined; set aside. TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat). Place 3 noodles in a single layer. Spread each noodle with 1/3 cup of the ricotta mixture. Sprinkle with 1 cup mozzerella. Spoon 1 cup of sauce evenly over the cheeses. Repeat layering twice more. Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan. TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours). TO SERVE: Adjust an oven rack to the middle position and pre-heat to 400 degrees. Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before cutting and serving. TO SERVE RIGHT AWAY: Follow instructions above, reducing covered baking time to 15 minutes.
Preheat oven to 425 degrees. Spray pan with non-stick cooking spray and saute garlic and onions. FILLING: Squeeze spinach to remove as much moisture as possible. In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings. Trim chops of visible fat. Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket. Fill each chop with 1/4 of the filling. Press down on all sides of chops to enclose filling, although some may still show. BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish. Place mushrooms in pan around the pork chops. Mix the liquid sauce ingredients together and pour over the chops and mushrooms. Cover and bake 20 minutes. Reduce heat to 375 degrees. Uncover and bake an additional 20 minutes or until piping hot.
Roll the rosemary and mint gently between both hands to release more aroma. Fill a large bowl or pedicure bath with the water, salt, herbs and oils. Soak the feet for at least 10-20 minutes.
Preheat the oven to 350 degrees F. Melt the butter and then stir in the cocoa. Add eggs one at a time and make sure they are fully incorporated. Add the dry ingredients one at a time making sure all is well blended. Bake for 20 minutes. Let cool until ready to be cut into squares.
Combine the apricots, orange zest, sugar, water, and honey in a sauce pan. Bring to a boil then lower to a simmer for 5 minutes until it's a nice thick glaze. Remove from the heat and add the vanilla paste, cardamon, allspice, coriander and sage. Glaze ham with half of the apricot mixture and bake at 350. Baste frequently, until the ham is heated through.about 45 minutes. While the ham is baking, in the saucepan with the remaining apricot mixture, add the cranberries and red wine. Simmer until the mixture is thick. Serve the ham with the cranberry chutney.
Heat oil in heavy pan. Add potatoes and bacon. Cook over a medium heat 5- 7 minutes until potatoes are tender. Drain well on paper towel. Lightly beat eggs in a large bowl. Add salt and pepper. Mix in the parsley. Tip the potato mixture into the eggs and mix well to combine. Melt a butter in a frypan, pour in the mixture and cook over a low heat until nearly set. Place under a pre-heated grill and cook the top of the omelette until golden and set.
Mix all. I am genorous with the salt and pepper. Can serve immediately, or chill to let the flavors go through the sauce.
Preheat oven to 400°; grease a 12-cup muffin pan. In a bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda. In another bowl, whisk together the sugar, eggs, butter, and oil until well blended. Whisk in buttermilk until blended. Add the egg mixture to the flour mixture and stir until just blended. Divide batter equally among prepared muffin cups. Bake in oven for 20-25 minutes or until tops are golden brown and a pick comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
In med saucepan, saute onion and celery in butter until tender. Dissolve cornstarch in water. Add cornstarch mixture and bouillon cubes to saucepan. Bring to boil over med heat; cook and stir 2 minute. Add asparagus and reduce heat. Simmer, covered, until asparagus is crisp-tender, approx 3-4 minute. Add milk and spices. Cover and simmer 25 min, stirring occasionally.
Mix all ingredients in Crock Pot. Cover; cook on HIGH for 3 to 4 hours. Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.
season thighs liberally with fine ground seasoning mix and squeeze one lemon half over chicken. heat grill to medium. squeeze other half of lemon into small bowl and whisk in mustard, oil and spices. should be somewhat thick like a good salad dressing in order to stick to chicken while cooking- if to then whisk in olive oil while drizzling it into bowl until desired thickness. taste marinde- should have a strong but not over powering lemon taste. add more spice if you desire. grill chicken slowly until almost done and baste with all of sauce on both sides of chicken let cook until done. EAT!
Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. Measure sugars into a medium bowl and set aside. Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin. Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars. Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating. Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
Heat oil in heavy 5 - 6 quart pot over medium high heat. Put flour and beef in a plastic bag; shake to coat. Add to hot oil in pot and cook, stirring often, 4 minutes or until browned. Stir in onions and saute 2-3 minutes until they start to soften. Add beef broth and 2 cups water. Bring to boil, scraping up any brown bits on bottom of pot. Add bay leaf, reduce heat, cover and simmer 2 hours or until beef is tender. Stir in cabbage, potatoes, carrots and beets. Cover, simmer 30 minutes or until vegetables are tender. Stir in vinegar. Ladle into soup bowls. Garnish with sour cream and dill.
Preheat oven to 350 degrees. In a large bowl, cream sugars and butter together. Add egg and vanilla and maple extracts and mix well. Sift together flour, baking soda, baking powder, salt, cinnamon, and spices. Gradually add to butter and sugar mixture. Drop into small balls onto a nonstick cookie sheet. Decorate with sanding sugar or festive sprinkles. Bake for 10-14 minutes.
Place all ingredients in small bowl and stir with whisk until smooth. Let stand for 30 minutes before serving to allow flavors to blend. If not serving following resting, cover and refrigerate until ready to serve.
Combine all ingredients in a drink shaker, and shake gently twice. Pour over ice cubes, and garnish with lemon wedges.
Drain one can of garbanzo beans. Chop all other vegetables and add to beans. Mix dressing ingredients together; toss with salad. Divide salad onto 4 plates; top each plate with 1/2 oz. crumbled feta to serve. If desired, you may also add a few Kalamata olives on top of each plate.
Preheat the oven to 350 degrees F. Grease a 7x11-inch baking dish or whatever size dish that is the correct size to just hold the fillets. Lay the salmon fillets in the prepared baking dish. Prepare the cream of leek soup as directed BUT use only 1/2 of the specified liquid. Pour this concentrated soup over the salmon and place in preheated oven. Bake 20 minutes or so, until the fish flakes easily when poked by a fork.
In a saucepan, cook bacon until crisp and remove to paper towels with a slotted spoon. Drain, reserving a tablespoon of drippings. Saute the onion in the bacon drippings until tender. Add the water, potatoes, salt, and pepper. Bring to a boil. Reduce the heat and simmer uncovered for 12 minutes or until the potatoes are tender. Combine flour and milk until smooth and gradually stir into potato mixture. Bring to a boil and cook and stir 2 minutes or until thickened and bubbly. Remove from the heat and stir in cheese until melted. Garnish with bacon.
Process chicken, lemon grass, garlic,fish sauce, spring onion, lime juice, coriander, egg and coconut milk. Process till fine but not smooth. Spoon into greased patty tins. Bake 15 minutes, 200 C or till cooked. Serve hot, garnished with shredded chili.
Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.