HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the galanga and cut into pieces, then process in a blender with a tablespoon of water. In a blender, combine turmeric with a little water and a dash of lemon juice, press and strain. Strain the shrimp paste together with the fermented rice to collect the juice. Mix together the galanga, the turmeric juice, the shrimp paste and rice mixture and the cashew nut oil. Season with oyster sauce and sugar. Marinate the fish in the mixture for at least three hours. Arrange the pieces of the fish on a grill. Grill on a cast iron plate with oil with a little dill, white parts of chives, peanuts and dried onion on top - turn continuously. Serve hot with the "bun" noodles and a Vietnamese dipping sauce. P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.
In a large nonstick skillet, add the olive oil and smashed garlic. Saute onions for 1-2 minutes and add the chicken. Sprinkle on the spice mixture (cumin--cayenne). Cook for 2 minutes on each side. Add the prunes, raisins, and chicken stock. Stir to combine, reduce to moderate heat, and cook covered for 8 minutes. Let simmer until near meal time. Remove cover and cook 2-3 minutes to help remove some of the moisture. Add more salt, pepper, or cayenne to taste. Top with cilantro.
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined. Put oven racks in upper and lower thirds of oven and preheat to 375°F. Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on two ungreased baking sheets. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.
In a medium bowl, beat the butter with an electric mixer until pale and creamy, about 3 minutes. Gradually beat in the sugar until well blended. Add the maple syrup, egg yolk and vanilla and mix until blended. Add the flour and the pecans and mix well. Divide the dough in half and shape into long logs (using a little flour on your hands if it gets sticky.) The easiest way to get a nice circular shape is to place the dough on the plastic wrap, pull the wrap around the log, and roll with your hands until round. You may have to rewrap the log with a fresh piece of plastic wrap. Refrigerate until firm - at least 2 hours. Preheat oven to 350°. Take the dough out of the refrigerator one roll at a time, unwrap and slice the dough about 1/2 inch thick. Place the disks on ungreased cookie sheets and bake for about 20-25 minutes, until golden. Transfer to a wire rack to cool. Store in a sealed tin.
Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside. Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain tortellini; add to tomato mixture. Stir in the olives, salt and reserved artichokes; heat through. Sprinkle with cheese.
Make the marinade: in a small bowl, whisk the lemon juice, lemon zest, mustard, tarragon, and chives together; slowly whisk in the olive oil until well blended; season with salt and pepper. Arrange fish pieces in a large, shallow, non-aluminum dish; pour the marinade over the fish, coating evenly; cover and refrigerate for 30 minutes to 2 hours. Prepare the grill for medium-heat grilling. Remove fish from the marinade; grill the fish about 3 inches from the fire, turning once, for 5-7 minutes on each side, or to desired doneness. Transfer fish to a platter and garnish with lemon slices and tarragon; serve immediately.
Dice, brown, and drain bacon. Dice and brown onion. Add beans, (lightly drained to preserve just a bit of the juice). Add bacon and onion. Add molasses, brown sugar, mustard and vinegar. Bring to boil and simmer about 30 minutes. Enjoy! These can be kept on a low heat for hours, on the stove or in the crock pot.
Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder and eggs. Process to a smooth batter. Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. For frosting: Place confectioners' sugar in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended. Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
In a Dutch oven: brown ground beef with garlic powder and green pepper until beef and pepper are cooked through; drain off excess fat. Add onion soup mix, pepper medley, can tomatoes, beef broth and vegetable juice; mix well. Bring contents to a boil and simmer for 5-10 minutes until onions in soup mix are soft; add rice. Cover pot and remove from heat. Let stand for 6-7 minutes or until rice is cooked through.
Assemble and prepare all ingredients In a 5-quart casserole, melt butter, cook onion until translucent. Remove and reserve. In casserole, heat oil and cook rice until it is well coated and begins to turn golden. Add reserved onion, parsley, and seasonings. Cover. In a saucepan, heat wine with thyme and bay leaf. Add scallops and enough boiling water to cover. Reduce heat and simmer for 5 minutes. Remove and reserve scallops; strain and reserve broth. Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups. Stir once, cover, bake at 350 F for 20 minutes. Stir in scallops, cover, and bake for an additional 10 minutes.
Place all cream ingredients in food processor bowl fitted with metal blade. Just in case, do not include the coconut. Cover; process until smooth, 1-2 minutes. Place 3/4 cup assorted balls in individual dessert dishes. Top each serving with 1/4 cup cream mixture. Sprinkle with coconut, if using.
Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet at 350°F for about 10-15 minutes or until set. Roll in additional powdered sugar while still warm.
Cream butter and powdered sugar. Add 1 TBS of milk. Melt peanut butter in microwave for about 30 seconds until liquidy. Add to buttercream frosting mixture. If needed add second TBS of milk. Spread or pipe immediately, it will harden as it cools.
Brown beef and onion in a large skillet until no longer pink, drain. Add remaining ingredients EXCEPT peas. Bring to a boil; cook 2 minutes. Blend in peas. Cover and remove from heat; let stand 5 minutes. Serve.
Boil water in a pot, add chicken until cooked and set aside. In med heat, add the butter, onion, garlic and carrots. Add elbow macaroni, raise the heat to high, stirring often until macaroni is cooked. Add back the chicken and Knorr Chicken Cube to boil and simmer. Stir in evaporated milk to boil and simmer. Season with salt and pepper or fish sauce.
Topping: Whisk cornmeal, salt and chili powder with 4 1/2 cups water in double boiler. Cook 40 minutes or until thick and stiff stirring 3 to 4 times. Remove from heat. Filling: Preheat to 375°F Heat 2 tbsp oil in saucepan over med. heat. Add onion and cook about 7 minutes or until softened. Stir often. Add the pepper and cook 5 minutes more. Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stir occasionally. Stir in 1/2 cup water and salt. Bring to boil. Reduce heat to medium low and simmer, partially covered for 10 to 15 minutes or until squash is tender. Stir in beans and corn and cook 5 minutes or until slightly thickened, stir occasionally. Coat a baking dish with spray. Spread 2 cups polenta over bottom of dish. Spoon mix inches Smooth remaining polenta over the top. Score casserole into 6 squares with knife. Brush top with remaining oil. Bake 30 minutes or until headed through and top is lightly browned.
Make the remoulade sauce:. Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate. Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick. Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork. Season with salt, and serve immediately with the remoulade sauce. Enjoy!
Process hominy and cream in food processor pulsing for 5 seconds, until coarsely ground. Melt butter in pan over medium heat. Add onions and jalapeno cook 2 minute stir in chilies and the hominy mixture. Cook stirring constantly until it begins to bubble about 3-5 minutes. Remove from heat and stir in cheese. Salt and pepper to taste.
Cut the top (at the"fingers") and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom). Cut each of the halves in half again (you've thus cut each bulb into 4 slices); now thinly slice each (top to bottom) resulting in"sticks" of fennel. Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly. Add in the fennel and the onion and mix well. Add in the wine and water, and scatter the salt and turmeric over all. Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally. Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated. Serve immediately.
Cook broccoli in microwave or steam. Either buy the cut/chopped broccoli or cut it up or partially mash with a masher after it is cooked. Drain well. Add onion soup mix and mix well. Add slightly beaten eggs and mayo and mix. Pour into a greased pie plate or pan. Sprinkle with paprika. Bake at 350 for 45 minutes.
Melt butter and mix with crumbs. Mix Dream Whip according to directions on package and add sugar. Add cream cheese to Dream Whip mixture and beat together. Line dish with 1/2 crumbs. Add 1/2 whipped mixture, put blueberries on top of this, add rest of whipped mixture. Put rest of crumbs on top. May substitute other varieties of Pie Filling, but Blueberry is my favorite.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until crisp-tender, about 5 minutes. Drain. Heat the oil and butter in a large skillet over medium heat. Add the ginger, curry powder, turmeric, and salt and cook for 1 minute, stirring frequently. Add the bread crumbs and cook another minute. Add the broth and cauliflower and cook until all the liquid is absorbed, about 3 minutes. Remove from heat, add the parsley, and toss well.
Melt chocolate in a metal bowl placed over hot water. Thoroughly cream butter and sugar. Add eggs and beat well. Blend in melted chocolate, vanilla and flour. Mix nuts into batter, or sprinkle them over the top after batter is poured into the pan. Pour batter into a greased 8x8x2 inch pan. Bake in slow oven at 325 degrees Fahrenheit for 35 minutes. Frost with Fudge Frosting if desired. Makes 12 brownies.
Preheat oven to 425°F (220°C). Beat egg and milk together. Mix breadcrumbs, oregano, salt and pepper. Dip turbot fillets into the egg/milk mixture then coat with breadcrumbs mixture. Layy coated turbot fillets side-by-side in a greased baking pan. Mix lemon juice, water and melted butter and pour over turbot fillets sprinkle with minced almonds and onions. Bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.
In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside. Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside. Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste. When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.
Place barley and water in saucepan; bring to a boil. Simmer for about 2 hours. Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt. Serve hot with syrup or sugar.
In a cocktail shaker, add the orange juice, vodka, gin, cognac, grenadine, lime juice, and simple syrup. Cover and shake vigorously; pour into an ice-filled glass. Garnish with lemon or lime slices and raspberries.
Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned. While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like. Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet. Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two). Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!
In a bowl, mix milk, ketchup, oats and soup mix. Fold beef into mixture and mix well. Put into a microwave-safe mug or custard cup coated with cooking spray. Cover and microwave on high for 3 minutes or until meat is no longer pink and a meat thermometer reads 160°. Drain meatloaf and let stand for 3 minutes. Top with ketchup if desired.
Combine all ingredients in a cocktail shaker filled with ice cubes. Shake vigorously and strain into rocks glass with ice. Slice half way up middle center of strawberry and slide onto glass edge to garnish.
Heat all ingredients in a small saucepan and whisk until steaming. Strain and pour into 2 mugs.
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing. Add beans to boiling water; return to boiling. Boil beans 2 minutes;then soak beans 1 hour (or overnight, if preferred). Add salt to beans. Cook beans slowly until tender, about 1 1/2 hours. Drain; save cooking liquid. Cook onion and green pepper in fat about 5 minutes, stirring occasionally. Stir in flour and mustard. Add enough milk to the reserved bean liquid to make 1 1/2 quarts. Add the bean liquid and milk slowly to the vegetable mixture. Cook until thickened, stirring constantly. Stir in beans, cheese, and ham. Pour one-fourth of mixture into each baking pan. Pack food tightly to avoid air pockets. TO SERVE WITHOUT FREEZING: Preheat oven to 375F. (moderate). Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan which will not be frozen. Sprinkle topping over bean mixture in baking pan. Bake 30 minutes or until crumbs are lightly browned. TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans. TO HEAT FROZEN FOOD: Preheat oven to 375F. Remove freezer wrap. Place food in baking pan. Mix 1/4 cup fine breadcrumbs with 1 Tbs melted butter or margarine for each pan. Sprinkle topping over bean mixture in baking pan. Bake 1 1/2 hours or until edges are bubbly, crumbs are lightly browned, and center is hot.
In a mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Fold in cream. Spread half into pies shell, chill 30 minutes. Meanwhile, dissolve gelatin in water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Chill until set, about 30 minutes. Set aside the remaining gelatin at room temperature. Carefully spread remaing cream cheese mixture over top of pie. Chill 30 minutes. Top with remaining gelatin. Chill until firm.
Put sugar, wine, water, cinnamon, cloves and lemon rind in a large saucepan and heat gently until the sugar dissolves. Peel the pears leaving the stalks on. Cut off the core at the base. You are only cutting a small amount (5mm) to help the pears stand upright. Add pears to the saucepan. Cover and simmer gently for 20 - 25 minutes or until the pears are soft and coloured by the wine. (You can weight the pears down by an upside down cereal bowl to help them get coloured). Remove the pears carefully from the saucepan with a slotted spoon and place standing upright in a heatproof bowl or dish (I use a plastic Tupperware dish with a lid so that it can be put in the fridge later). Increase the heat and boil the liquid in the saucepan rapidly until the liquid reduces and it thick and syrupy. This can take between 10 and 20 minutes dependent on the quantity of liquid. Take the saucepan off the heat and allow to cool slightly. (Careful the sugary liquid is very hot). Strain the liquid to remove lemon rind and cloves and pour over the pears. (I hold a sieve over the pears to do this). When the pears and the syrup are quite cold chill in the fridge for several hours or overnight. Spoon the syrup over them from time to time this helps to give them more colour. (Again I weight them down with an upside down cereal bowl).
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms, Worcestershire sauce and pepper. Cover and cook on low heat setting 6-8 hours or until beef is very tender. Stir sour cream and room temperature cream cheese into beef mixture. Serve over noodles.
Put the lemon juice in a salad bowl, add the cinnamon and salt, and blend. Whisk in the olive oil. Segment the oranges. Shave the radishes into wafer thin slices. Add the onions, radishes, garlic and oranges to the bowl. Toss before arranging the mint leaves on top. Serve immediately.
Toss chicken with paprika, salt and cayenne pepper. In large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; saute 3 minutes. Add mushrooms and onion; saute 7 minutes or until chicken is no longer pink inside and vegetables are tender. Remove from skillet; set aside. In same skillet, bring water, milk, remaining 2 tablespoons margarine, pasta and Special Seasonings to a boil. Reduce heat to low. Gently boil uncovered, 5 to 6 minutes or until pasta is tender, stirring occasionally. Stir in chicken mixture and sour cream. Let stand 3 to 5 minutes before serving. Sprinkle with parsley.
combine the fish, chicken flavor,black pepper,garlic let. put oil in frying pan.
In a layering glass, layer the ingredients in the following order: Kahlua, Romana Sambuca, Bailey's, and half and half.
Preheat your oven to 450 degrees Fahrenheit. Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom. Pour pineapple juice in the roaster and cover tightly with foil. Place roaster in the oven and cook for 30 minutes. Chop the parsley. In a small sauce pan, stir all of the sauce ingredients together over medium heat. Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick. Check chicken for doneness with a meat thermometer. Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on. Brush sauce generously on the chicken. Return pan to oven. Broil glazed chicken until the sauce appears sticky ad is slightly bubbly. Remove the roaster from the oven. Serve with desired sides.
Line a mini-muffin pan with mini-muffin paper cups. Fill each cup about halfway with Rice Krispies. No real measurement required here. Carefully melt the chocolate chips (can also use bar chocolate for baking, candy melts would also work but already have a lot of added flavor thus taking away from the vanilla-cinnamon combo) either on stovetop or in the microwave. If microwaving, be VERY careful because culinary chocolate can burn if nuked too hard! When it's a nice stirring consistency, stir in the vanilla and cinnamon. While the chocolate is still hot, spoon over the Rice Krispies, coating them well. Gently re-microwave if mixture begins to stiffen. Freeze the pan for at least 2 hours prior to eating.
Spray to inside of the slow cooker insert with cooking spray. Place the bread, dried fruit & choc chips in the cooker. Beat the milk, eggs, sugar, cocoa & extractuntil combined and then pour over bread mixture, pushing the bread cubes into the liquid to coat. Cover & cook on low for 2 1/2-3 hours or until set.
Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes. Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight). Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. Cover and refrigerate. Serve chilled.