HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the parmesan, parsley and lemon zest in a small bowl and set aside. Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little. Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat). While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though! When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through. Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.
Preheat ovem to 175°C Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined. Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla. Pour into a greased and base lined 20cm round spring-form cake tin. Bake in the oven for 1 hour until cooked. Test cake with a metal skewer. Cool cake until it is ready to be iced. While doing this make the icing and sauce. ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts. Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable. Place cake on a serving plate and spread with white chocolate icing. RASPBERRY SAUCE: Crush the raspberries with water in a saucepan. Add sugar and cornstarch. Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes. Push through a strainer & Cool down. Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.
Using an electric mixer, beat the eggs until fluffy. Add the milk, flour, sugar, and salt, beating continuously, until the mixture has the consistency of thick cream. Pour into 2 buttered 8-inch round cake pans lined with waxed paper. (The batter should be only 1/3-inch deep.). Bake in a very hot oven (425 degrees F) for 15 to 20 minutes. Turn out onto a serving dish and peel off the waxed paper. Serve hot. You can make this ahead of time and reheat it before serving, although it's best served immediately after baking.
Place pie filling, sugar, water, and juice from the pineapples in a saucepan. Bring to a boil. Add Jello and Coke. Simmer over low heat until all foam is gone. Add pineapple to top mixture Chill until set. Remember to use a large pan!
In a small bowl, combine vinegar, shallots(or scallions) and brown sugar; set aside for at least 1/2 hour. In a medium bowl, slowly whisk together cranberry sauce, olive oil, walnut oil and salt and pepper. Add vinegar mixture to cranberry mixture and whisk until combined. Serve over a pretty salad. Enjoy! Makes about 3/4 cup vinaigrette.
Peel and remove ends from parsnips and carrots. Grate parsnips and carrots by hand or with your food processor's grater attachment. Place in large bowl. Puree onions and garlic in food processor and add to vegetable mixture. Add remaining ingredients and mix well. Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point. Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick. Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes). Flip and cook on the second side. Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel. Serve hot.
For the rice: instead of water use the coconut milk to cook the rice add some water if all the milk doesn't do the trick but know your levels. Add in 3.5 oz of cream of coconut for sweetness and stir when it comes to a boil cover and let cook on simmer for about 20 minutes. For the Fish: Start by simmering the garlic, peppers, and ginger. Then add the filets and scallions; While the filets are cooking be sure to keep them moisturized with the lemon and lime but not too much where it is sitting in it just add as needed. When you start cooking the fish add half the red pepper and chili powder. Use the other half on the other side when you flip the fish. When the fish is done plate it. Back to the rice: When it is done it should still be a little wet. (I think the coconut makes it harder to cook dry but that's okay because we are going to fry off the excess moisture in the pan we cooked the fish to help absorb and left over flavor.). When the moisture is cooked off its ready to go with the fish. I haven't figured out how to make it look pretty but it still tastes pretty great. Hope you enjoy.
THE NIGHT BEFORE -- OR A FEW DAYS AHEAD -- Mix kosher salt with dry rub (if your dry rub already has salt in it, omit this step). Rub roast generously on all sides with rub mixture. Tightly wrap seasoned roast in plastic wrap and refrigerate overnight or for 24-48 hours. The morning that you plan to cook -- Let roast stand at room temperature for about 20 minutes. COOKING THE ROAST. Use apple wood chips or Adler wood chips that have been soaked in water for approx 20 minutes to provide a good smoke for the roast. Smoke on indirect heat for approx one hour. Remove roast from grill/smoker and wrap in double wrap in foil fat side up and place in dish or roasting pan at least 3 inches deep. Continue cooking roast in a 225-240 degree oven for 7 to 9 hours or until bone pulls out with ease. Open the foil and drain most but not all of the juice. Remove the top layer of fat from the roast. Using large forks, break the roast apart (similar to shredding). Pour chipotle sauce over roast and work sauce into meat ( be sure to leave a nice layer of sauce on top). Increase oven to 300 degrees. Keeping foil rolled back, return glazed roast to oven and allow roast to caramelize -- 30-45 minutes. Remove roast from oven and serve.
The night before cooking, sprinkle brisket with tenderizer, Liquid Smoke, salt, pepper, celery salt, onion salt and garlic salt. Wrap in aluminum foil and refrigerate overnight. The next day add nutmeg, paprika, brown sugar and Worcestershire. Wrap well with aluminum foil - this is important. Cook 5 hours at 275 degrees F. Slice thin on the diagonal. Serve with homemade barbecue sauce and buns.
Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment. Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside. Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
Preheat oven to 350°. In large bowl, combine butter, 1/2 cup sugar and vanilla; beat until light and fluffy. Add flour and pecans; mix until dough forms. Chill dough for 30 minutes. While dough is chilling, remove wrappers from chocolate kisses. Mold one scant tablespoon of dough around each chocolate kiss making sure it is completely enclosed in the ball of dough. Place balls on ungreased cookie sheet about 1 inch apart. Bake at 350° for 10 to 15 minutes until set and bottoms of cookies are just beginning to slightly brown. Carefully remove from cookie sheet; place on wire racks to cool for 10 minutes. Roll cookies in powdered sugar. When completely cooled, re-roll in powdered sugar.
Wash tomatoes; cut out stem ends and quarter lengthwise. Wash and seed peppers; quarter. Peel and quarter onions. Process vegetables in a food processor until they are chopped small. Place vegetables in a colander over a bowl to drain off liquid (discard liquid). Place vegetables in a saucepan with 2 quarts of vinegar; boil, uncovered, 30 minutes, stirring often. Strain vegetables again, discarding liquid and return to saucepan. Stir in 1 quart vinegar and remaining ingredients; simmer 3 minutes. Pour into clean, hot, sterilized preserve jars. Fill to within 1 inch of top; seal using your preferred method (my usual method is to scale the recipe down to 1 jar and refrigerate!).
In a large skillet, sweat the onions and garlic in butter over medium heat until the onions are clear. add the flour, salt, pepper and cook for 1 minute, stirring. do not brown the roux. whisk the coconut milk and water slowly into the skillet to prevent any lumps from forming. bring the sauce to a boil and reduce by half, stir to prevent sticking. remove from heat. set aside. spray a casserole dish with pan release. drain the water from the taro. add the coconut sauce and toss to coat the slices. pour the taro slices in the casserole dish and spread evenly. cover with foil and bake at 350*f for 30 minutes. remove foil and sprinkle panko bread crumbs. return to oven and bake at 400*f for 5 minutes or until bread crumbs are light brown. remove from oven and let it rest at room temperature for 10 minutes before serving. goes great with any grilled meat or fish. if you want to sprinkle parmesan cheese or romano cheese go ahead -- i'm sure the manmakahnas won't mind. cheese is a guamanian adaption so make them happy.
Seer pork. Can be done the night before. Put everything except rice and tortillas in crock pot. Cover and cook 9 hours on low. Add rice and continue cooking for 30 minutes. It should look soupy if if doesn't add 1/2 C water with rice. I serve with cheddar cheese and sour cream on flour tortillas. This recipe is very forgiving. It can also be converted to a soup by adding chicken broth and omitting the rice.
Combine cheeses in saucepan with butter and wine. Stir over low heat until cheeses melt. Stir in crab & continue cooking to heat through. Add salt, pepper and Tabasco to taste. Pour into serving dish & serve with crackers or crudites.
Combine all and refrigerate. If using fresh herbs triple amount. You can add freshly grated parmesean for a different flavor of this cheese mix. Enjoy. Serve with good quality crackers, toasts, veggies, bread. You can use this for so many things. Stuff mushrooms and broil them,Bake this on chicken -- endless what you can do with this spread.
Stir the hot water, salt, and cayenne pepper together and let stand, covered. Bring steaks to room temperature. Pat them dry with paper towels. Grill steaks over direct heat, basting each side twice with a small spoonful of the pepper mixture during grilling. Cook the steaks for about 10 minutes per side, depending on their thickness, the heat of your flame, and your preference for degree of doneness. I prefer to grill with charcoal for its added flavor.
Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper. Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat. Thread shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill shrimp over medium heat, 1-2 minutes on each side, or until lightly charred and just cooked through. Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.
To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat. Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown. Add the salt and pepper, the stock and lemon juice. Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching). Remove the pan from the heat. Quickly whisk in the remaining butter. Set aside. To make the potatoes: Preheat the oven to 325°F. Combien the potatoes with the remaining ingredients and toss to coat thoroughly. Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap. Discard the leftover marinade- do not pour over the potatoes. Bake the potatoes for about 45 minutes. Some of the slices may need to be flipped over to promote even browning. Remove the potatoes from the oven when they begin to brown. Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature. Do not refrigerate. To make the chicken: Combine the garlic, soy, salt and olive oil. Marinate the chicken in this mixture for about 15 minutes. Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side. Remove the chicken, let rest 10 minutes, then cut into cubes and set aside. To make the pizza: Preheat the oven to 500°F If using a pizza stone or tiles put them in the oven now. Spread 2 tablespoons of the garlic shallot butter over the surface. Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top. Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes. When done, sprinkle the parsley over top, slice and serve.
Heat oven to 350 degrees. Make brownies as directed on package for 13" x 9" pan, and cool completely. Frost brownies with frosting. Sprinkle with peanuts, refrigerate. Measure cereal into large bowl; set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely in refrigerator before cutting.
Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes. Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes. Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy. Serve over hot fettuccini, with fresh grated parmesan on top.
In a large heavy skillet set over moderately high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch. Sprinkle shrimp with the paprika and cook the mixture, stirring, for 30 seconds. Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley. Season the mixture with the lemon juice and salt and pepper to taste.
Bring the stock or water to boil in a large covered pot. In a soup pot on low heat, gently saute the garlic in the olive oil until golden, taking care not to let it brown. Add boiling stock and stir in the paprika. Tie the sage, thyme, and parsley into a little bundle with a sting and add it to the pot. Bring the broth to a boil and simmer for 10-15 minutes, up to 30 minutes for a more intense flavor. Remove the bouquet and season with salt and pepper.
place cubed squash in medium saucepan with water and a pinch of salt and bring to a boil over high heat. lower heat, cover, and steam till squash is tender, about 6 minute remove squash with slotted spoon and set aside. add green beans to pan. repeat process with green beans, topping with water as needed. return squash to pan with green beans and remaining cooking liquid (there should be just a little). add coconut milk and a bit more salt, if desired. bring to boil and immediately turn heat down to low. simmer curry, uncovered, about 8 min or until slightly thickened--but do not allow mixture to come to a rolling boil or it will curdle. don't stir because squash might discintegrate; shake the pan if you need to mix ingredients. transfer curry to serving dish. heat oil in small skillet over high heat. when oil starts to smoke, add mustard seeds and cover pan. after seeds stop sputtering, add chiles and cashews and shake pan over medium heat till cashews are toasted and lightly browned. pour this over curry and serve.
Hardboil the eggs and allow them to cool; separate the yolks from the whites. With a food processor, grind the 1/4 cup of walnuts until they're the texture you desire (we prefer them a little crumbly). Mash the yolks with the softened butter, then stir in the ground walnuts, dill, salt, and salsa. Place lettuce leaves or salad greens onto a serving plate, then turn the yolk mixture out onto the prepared plate, surround with the chopped egg whites, and serve. Variation: for a creamier salad, do not separate the hard-boiled eggs; mash the eggs with 3 Tbsp of softened butter, the ground walnuts, the dill, 2 Tbsp each of minced cilantro and scallion (white part only), and 1/8 teaspoon salt, then sprinkle 2 Tbsp pomegranate seeds on top of the salad for garnish. Makes 4 servings.
Cut each piece of bacon in half. After removing crusts from bread liberally spread each piece with Cheez Whiz. Gently slice bread into four strips using serrated knife. Lay half piece of bacon on cutting board and lay strip of bread with Cheez on top, Cheez side on top. Roll bacon and bread up together and pierce with toothpick. Try not to press so hard that Cheez oozes out sides. Place bites on broiler pan and broil for about 5 minutes or until bacon is crispy and bread is toasted. Serve immediately for most impact.
Dredge meat in flour to coat (shaking off any excess flour; excess can be reserved and used as a thickener at the end if desired, but I don't). In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes). Whisk together the soup, soup mix, coffee, wine, water, beef base, horseradish sauce, soy sauce, seasoning salt, oregano, thyme, garlic, and onions; add the mixture to the meat in the pot. Simmer, covered, over low heat for 30 minutes. Add the carrots, potatoes, and turnips, and simmer, covered, until beef is tender (1-1.5 hours) (Stew can be made ahead up to this point and refrigerated). Uncover the stew and bring to a boil. Cover and cook over medium heat 10-15 minutes more. (I just serve at this point, but if thicker gravy is desired) With a slotted spoon, remove the meat and vegetables to a serving platter. Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot. Boil, stirring constantly, until thickened (2 minutes). Pour gravy over meat and vegetables.
In a large salad bowl, combine all the ingredients. Toss well; chill for an hour, garnish with cilantro sprigs.
Preheat oven to 400. Heat olive oil in large skillet. Add onion and cook 5 minutes over med-low heat until translucent. Add garlic and cook 1 minute. Add sausage and cook for 8- 10 minutes, or until no longer pink, while stirring occasssionally to break up the meat. Add tomatoes, paste, 2 tbsp parsley, basil, 1 1/2 tsp salt, and 1/2 tsp pepper. Simmer, uncovered for 15- 20 min until thickened. Meanwhile, fill a large bowl with very hot tap water. Add the noodles and allow to sit in the water 20 min. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, egg, 2 tbsp parsley, 1/2 tsp salt and 1/4 tsp pepper. Set aside. Ladle 1/3 of the sauce into a 9 X 12 X 2" baking dish, spreading the sauce over the bottom. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Repeat with the remaining ingredients in the same order. Sprinkle with 1/4 cup Parmesan cheese. Bake 30 minutes, until sauce is bubbling. Can be made ahead, and refrigerated until ready to bake for 30- 40 minutes.
Mix together the oil, garlic, thyme, lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water. Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using. Offer additional cracked black pepper if desired.
Trim tenderloin of fat, etc. Cut pork tenderloin into medallions about 3/4" thick. Mix together green chilies, chile powder, ground cumin, black pepper, cayenne, salt, onion powder, garlic, olive oil, and cilantro; process in blender or food processor until it becomes a smooth paste. Rub each side of medallion with paste and allow to rest at room temperature for approximately 30 minutes. Meanwhile, mix together peaches, black beans, balsamic, jalapeno, red bell pepper, cilantro, and sugar. Squeeze in juice of lime wedge and adjust jalapeno and sugar flavorings to taste. Grill pork medallions over medium mesquite coals (or use mesquite smoking chips with other coals or gas grills), cooking about 4-5 minutes per side, or until meat is cooked through. Serve salsa spooned over medallions.
DIRECTIONS. Pound garlic, rosemary, sage, and pepper with pestle in mortar until paste forms. Alternatively, puree ingredients in mini food processsor. Mix in oil. Place pork in baking dish. Spread herb mixture all over pork. Cover and refrigerate at least 2 hours. Preheat oven to 350 degrees F. Place pork fat side up, on rack set in heavy roasting pan. Drape pancetta strips crosswise over pork. Roast until thermometer inserted into center of pork registers 160 degrees F for medium doneness, about 1 hour. REmove fromoven; let stand 5 minutes. Discard pancetta strips. Cut pork crosswise into 1/3 - inch thick slices. Arrange pork slices on platter. Garnish with rosemary sprigs. If desired, and serve.
Mix the marinade ingredients in a bowl well. Pour into a shallow baking pan and lay the chicken breasts in. Cover and refrigerate for one hour (to even 2 days. But I would advise that if you are keeping it for over an hour or two do not add the lime juice to it. Add it a couple of hours prior to cooking it.) Preheat the broiler. After one hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine and the chopped cilantro. Broil the chicken under a medium flame for 8 to 10 minutes, basting it with the juices to keep it moist. Serve it in the pan juices. P.S. You can bake(at 180C) and pan grill this too with equally good results.
preheat oven to 375 degrees. Pierce pastry shell thoroughly with a fork. Bake at 375 degrees for 10 minutes. In a large bowl mix chicken, onion, cheese, and spinach. Spoon into pastry shell. In a small bowl wisk eggs, milk, seasonings and mayonnaise until smooth. Pour over chicken mixture. Bake at 350 degrees for 40 minutes or until golden brown and a knife inserted in the center comes out clean.
Preheat oven to 350°F Line some baking sheets with parchment paper. Cream together the butter with the sugar and apple syrup. Then add in vanilla and eggs and blend well, about 3-4 minutes. Fold in dry ingredients, including oatmeal. When just about blended, fold or mix in chocolate, nuts, strawberries and raisins. Try not to break up berries too much but but you cannot avoid this completely. Drop by heaping tablespoons on prepared baking sheets, leaving about 2 inches or more, between each cookie. Press gently and garnish center of cookie with a strawberry half. Bake about 12-16 minutes until cookies are set, and middles are slightly dry looking and edges have begun to brown. Let the cookies cool ten minutes before removing to a wire rack to cool completely. Makes about 12 large cookies.
Bring 2 cups of water to a boil in a 1 quart saucepan, stir in bulgur, cover pan, remove from heat, and let stand until the bulgur is softened, at least 15 minutes. Drain bulgur, transfer to a large bowl, add remaining salad ingredients (except dressing) and toss to combine. For the dressing, place dressing ingredients in a blender and blend until smooth. Pour over salad and toss to coat. Cover and refrigerate until well chilled. Can be made a day ahead, keep refrigerated.