HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat half the oil over medium-high heat until just shimmering. Toss the shrimp with 1/2 teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; transfer shrimp to a plate. Reduce heat to medium. Add remaining oil, curry powder and shallots to pan; cook 30 seconds or until shallots begin to soften. Stir in broth and Hidden Valley seasoning mix; bring to a boil. Add pasta and shrimp; cook 3 minutes or until pasta is al dente. Stir in corn, coconut milk and chives; heat through. Ladle into serving bowls. Garnish with chives.
Catch, clean and filet salmon (river or supermarket). Leave skin on one side of filets. Wash filets in cold water and lay out on a large plastic tray (no metal), red side up! Ensure tray is at least as deep as salmon filets. Sprinkle garlic salt evenly over all filets. Generously coat meat side of each filet with rock salt. Layer sugar evenly over rock salt. Leave stand covered in refrigerator overnight (at least 8 hours). Check every 2 or 3 hours and drain excess liquid. (The liquid magically appears as the rock salt draws the liquid out, and sucks the sugar into the meat). Remove filets from tray, rinse under cold water and place evenly on smoking racks, skin side down. Allow 20 minutes to dry. Use electric"cold smoker" (Little Chief), with apple and hickory wood chips. Place racks in smoker and close. I have an old blanket that is wrapped around smoker if it is too cold outside (less than 50 degrees farenheit). Remove ashes and add new wood chips about every 2 hours. Smoke for 6 to 9 hours, depending on the thickness of filets. Salmon should be a lovely dark orange color and will be flaky when you poke and twist with a fork.
Beat butter until creamy with electric mixer at a medium speed. Slowly add 2 cups sugar, beating well. Beat in eggs, buttermilk, and vanilla. Mix flour and baking soda together, then slowly beat in to butter mixture. Cover and chill for at least 8 hours. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 3 1/2-inch round cookie cutter and place cakes 1 inch apart on lightly greased cookie sheets, then sprinkle with 2 tablespoons sugar. Bake at 400 degrees for 7 to 8 minutes or until edges become slightly browned. Remove to wire racks to cool.
In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato puree, lime juice, salt, pepper and oil. Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight. Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. . Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately.
In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat. Cover and refrigerate for 3 hours; preferably overnight. Heat oven to 350 degrees. Season pork with salt and pepper. Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cooking for 5 minutes total until browned. Transfer to oven. Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices. For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend. Add remaining ingredients and toss to mix and coat. Halve buns and toast lightly if you wish. Top bottom of bun with slaw. Add 6-8 slices of pork and top with more slaw. Serve with additional slaw if desired.
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside. For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1 at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
In a dutch oven saute onion in the oil & butter for 6-9 minutes until onion starts to brown. Add Thyme, salt & pepper and cook for one minute. Add Farro and stock and bring to a simmer. Cook for 15 minutes. Add squash on top of mixture, cover and place in the oven for 20 minutes (until tender). Sprinkle the Parmesan cheese and bake uncovered for 15 minutes (until most of the liquid has evaporated and cheese melted. if not serving the same day, refrigerate for up to 2 days and warm before serving.
In a large pot, cook chicken in oil over medium heat until brown, and cooked through. Remove chicken from pot preserving remaining oil. Add onions, bell pepper, parsley, and scallions to oil and saute until the onions are transparent (about 5-10 minutes). Add sausage, rice, broth, garlic, chicken, salt, and pepper. Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes). Reduce heat to low, cover, and let simmer until rice is done. Do not lift lid for at least 1 hour. Remove from heat and serve.
In a large pot of salted boiling water, cook cauliflower until it is very soft, 10 to 15 minutes. Drain and pat dry. In a mixing bowl, mash cauliflower to small bits with a fork. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg. Blend thoroughly. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides. Melt 3 tablespoons butter in a large skillet over medium-high heat. Fry latkes in batches, adding more butter as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.
Mix butter, cheese, mayo, garlic powder, jalapeno and Old Bay together. Add crab and shrimp. Spread onto muffins (I use quite a bit). Freeze on cookie sheet. When frozen put in zip-lock baggies. Bake frozen in 400 degree oven for 12 minutes. Broil on low for 3 to 5 minutes until browned on top. Cut into fourths, serve with my sauce, cocktail or tarter sauce.
Put all the ingredients except the oil, fish and herbs in a pan with the water or chicken broth. Simmer for 25 minutes or until the potatoes are tender. Stir in the extra virgin olive oil and add the fish. Cook for another 10 minutes, then gently break up the fillets into smaller pieces and add the herbs. Season and serve.
Brown the pork in 2 Tablespoons of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250°F. Add the remaining 3 Tablespoons butter to the skillet and saute mushrooms and shallots 3 to 5 minutes over moderate heat until juices ooze out; add dried mushrooms, if you like, and saute about 5 minutes longer or until mushrooms are limp and juices have evaporated. Stir pork medallions (and all their liquid) back into skillet, add half and half and simmer over medium low heat 10 to 15 minutes until cream reduces by half and is the consistency of a thin white sauce. Season to taste with salt and pepper. Serves 4-6. Jean Anderson Cooks.
In a saucepan, heat the sugar and water until the sugar is completely dissolved. Remove from heat and add the Champagne; stir in the creme de cassis. Pour mixture into 2-quart container (sides should be about 2 inches high) and place in the freezer. Begin checking it after about 1 hour; once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center. Return dish to freezer, then check mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful, fine crystals. Because the granita may melt rapidly, suggest spooning into chilled goblets and letting rest in the freezer until ready to serve.
Heat oil in deep frying pan or wok for about 1 minute, add diced potatoes, stir in until edges go transparent (about 2-3 minutes) and add aubergine cubes. Stir and cook until aubergine squares start to brown. Add turmeric, stir, then crush cumin and coriander seeds in mortar or grinder and add, stir in, along with chili pepper, if used. Add salt, then about half the water (1 cup), to just cover the aubergine and potato cubes. Squeeze in lemon juice and bury the rind in the middle of the mix (this gives the curry a slightly bitter flavour). Cover and simmer for about 20 minutes until potatoes are tender, stirring occasoinally. Add more water as needed to keep mix just covered. Add and stir in curry powder or Garam Masala just before serving. Naan bread. No Indian meal is complete without this excellent side dish: Make up yeast with hot-to-the-finger water, sugar and a tbs of the flour. Leave to froth up (5-10 mins), meanwhile, put most of the rest of the flour and salt in a bowl, make a well in the centre and add the oil. Rub in with fingertips, then add the yoghurt and stir inches Add the yeast mixture slowly and stir with a spoon handle until the dough makes a ball, then sprinkle on last of the flour to make a firm dough which does not stick to the fingers (you may need to add some more flour at this point to make this happen). The dough does not need to be kneaded, but should form into a well-shaped ball in the hands. Leave to rise for about half an hour in a warm place, then divide into 4 evenly-sized balls. Work each one into an oval of about 4x8 ins with the hand, or using a rolling pin then in turn slap onto a very hot griddle or bottom of a good frying pan. The bread will rise quickly and begin to bubble up. Turn over when it is starting to turn golden underneath, and cook the other side for another minute or so, trying not to burn the tops of the bubbles too much. Yoghurt Dressing. Add ingredients to the chilled yoghurt, stir inches Serve the Potato and Aubergine curry in a ring of rice, with 1-2 tsp of this dressing in the middle. Enjoy!
In a medium saucepan bring the milk, rice cinnamon stick and butter to simmer over low heat. Let it simmer uncovered for 20 minutes until rice is soft. Stirring occasionally. Should be wet. If is dry add some syrup from peaches or water. Discard cinnamon stick. Let it cool and stir once a while to keep it wet and creamy. Preheat oven to 350°F. In a medium bowl whip the egg whites until stiff peak form. Set a side. In a medium bowl mix egg yolks and sugar until light in color. Strain peaches and cut in slices if need it. Discard syrup. Pour egg yolk mixture into cooled rice and stir well. Fold in whipped egg whites. Butter or spray 10 inch rounded baking dish. Pour half rice mixture in add peaches on top and cover with rest of rice mixture. Sprinkle with sugar on a top if you like. Bake uncovered until golden brown about 1 hour.
Combine the buttermilk and hot sauce in a bowl with 2 teaspoons of Essence. Add the onion rings and toss to coat. Marinate in the refrigerator for at least 1 hour, covered. Heat the oil in a large pot to 360°F. In a shallow bowl, combine the flour with 2 tablespoons of the Essence. Dredge the onions in the seasoned flour, coating each ring evenly. Shake off any excess flour and carefully place the rings in the hot oil. Fry until golden brown, turning to cook evenly and prevent sticking, about 3 minutes per batch. Remove from the oil and drain on paper towels. Season the fried onion rings with Essence, and repeat with the remaining ingredients. Serve hot.
In a medium saucepan over medium-high heat, combine the beans, chicken stock and garlic. Simmer for 5 minutes. Remove from heat and stir in Parmesan. Let the mixture cool for 10 minutes. In a food processor, blend the cooled mixture until smooth. Chop the basil finely and stir into the mixture along with the lemon juice and the pepper. Serve in a bowl, garnished with basil leaves. If you prefer a chunkier version, simply don't puree the beans as long, or puree half the beans and mix in the remaining whole beans by hand.
Flatten the breasts to 1/2" thickness. Combine lemon juice, ginger, garlic, oil and cumin. Spread over the chicken. Marinate for 10 minutes. Grill or broil 2-3 minutes each side. Season with salt & pepper.
Creating the pie dough:. Blend flour, salt, and shortening together using a pastry cutter until the mixture is about the texture of corn meal. Add 1/2 cup of ice cold water and mix the dough (I find using my hands for this is easiest). If dough is too dry, add a bit more water but sparingly. Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into eight squares. Filling the dumplings:. Place one apple on a square of pie dough. Fill the apple with sugar, sprinkle with cinnamon, and dot with butter. Bring corners of pie dough to top of apple and pinch shut. Place finished dumplings in a 9x13 greased pan. Syrup:. Bring to boil sugar, water, and butter in a sauce pan. Boil for two minutes. Pour syrup mixture around the dumplings. Bake at 400 degrees for 40 minutes or until golden brown. Baste the dumplings with the syrup from the pan every 5 to 7 minutes.
Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them. Sift flour, baking powder and salt. In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add egg and mix 1 minute. Mix in orange juice, vanilla and almond extracts. Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.). Divide the dough in half; it will be very sticky. Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick. Use a 3-inch circle cookie cutter or biscuit cutter, cut circles. Using a floured spatula, pick up circles and place on prepared baking sheets. Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing. Place 1 1/2 inches apart on baking sheets. Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible. Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes. Cool 5 minutes and remove to racks to finish cooling. May be stored, airtight, for several days.
Heat oven to 350 degrees. Prepare instant mashed potatoes for 8 servings, as directed on package except-stir in parsley flakes; set aside. In ungreased 3-quart casserole, stir together remaining ingredients. Mound potatoes on meat mixture. Bake uncovered 30 minutes or until potatoes brown slightly.
In a large pot, melt butter and add flour. Cook for 2 minutes. Whisk in milk, stirring constantly, bring mixture to a boil to thicken. Add potatoes, garlic, onions. Simmer for 10 minutes Add in cheese, sour cream, salt, pepper, old bay, and bacon. Heat til cheese is melted and serve! Enjoy!
Preheat oven to 400°F. Slice sweet potato into 1/4 inch discs. spray baking dish with Pam or baking spray. melt butter. whisk together butter, honey, cinnamon and lime juice in a large bowl. Toss potato slices with mixture reserving any left over mixture. Bake potato discs for 20-25 depending on how thick the discs. Top baked discs with a little excess sauce mixture and serve.
Combine vinegar,sugar, and salt in a small pan. Cook, swirling occasionally, on low until sugar disolves, about 2 minutes. Turn off heat, add chili, and let cool. Place cucmbers and shallots in a bowl. Add vinegar mixture and stir. Just before serving add the chopped cilantro & stir. Garnish with whole cilantro leaves.
Dredge steak in flour & brown quickly in hot oil. Mix soup & water & pour over meat, Top with onion. Cover & simmer for 1 hour. Add kitchen bouquet to taste.
Split chilies down one side. Fill each with some cheese and reshape the chilies. Put in baking pan sprayed with cooking spray and top with cheddar, then salsa. Bake at 350 till hot.
Beat cream cheese until smooth. Gradually add milk. Add eggs, chives and salt. Beat with a fork or whisk until foamy. Melt butter in a frying pan. When sizzling, pour in egg mixture. Cook over medium heat, stirring and moving eggs from center and from sides until eggs are thick and creamy. Serve in toast cups and sprinkle with more chives. Toast Cups: Butter both sides of bread. Push bread into lightly greased muffin cups so that corners form points. Bake at 350 degrees until golden brown. Toast cups can be made ahead and reheated just before serving.
Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds. Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned. Add the beans and stir for another 2 minutes. Add the coriander, cumin, turmeric, and cayenne and stir a few times. Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes. Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.
Mix chicken, white sauce, and egg yolk together. (Make sure meat is chopped fine). Trim crusts from bread. (I wasn't this fancy.). Spread filling 1/4 inch thick on 4 slices bread. (I had left over filling but egg mixture was spot on for 4 sandwiches). Top with remaining bread slices. Press lightly together. Wrap in wax paper. Place in refrigerator until ready to fry. (I just used cold chicken and warm sauce and fried it up.). Dip sandwiches in egg and milk batter. Fry in butter until browned on both sides; fry slowly so the filling warms up. Slice in half on diagonal.
Grease a casserole dish and preheat oven to 350°F. Heat butter in a skillet until it turns a deep brown, but not burned. Mix crumbs and sugar; add browned butter. Place a layer of apples in prepared casserole followed by a layer of crumbs; repeat until casserole is filled, retaining enough crumbs to cover the top. Mixture should be 3-4" deep. Bake for 90 minutes.
CRUST:Crush the graham crackers. Mix in the sugar. Add the egg yolk and vanilla, then stir in the melted butter. Line a springform pan with non-stick foil. Press graham crackers into the pan. Bake at 375° for 8 minutes or until edges are slightly brown. Remove and let cool. CHEESECAKE: Combine cream cheese, sour cream, corn starch and sugar, mix until sugar is dissolved. Add butter, vanilla and beans, blend until smooth. Don't overmix. Bake at 350F 30 to 35 minutes. Cool 1 hour. WHITE CHOCOLATE MOUSSE In a cold mixing bowl beat cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge. Don't wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the white chocolate and beat until smooth. Fold in the whipped cream. VANILLA BEAN WHIPPED CREAM In cold mixing bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and then vanilla beans, beating until stiff peaks form. After the cheesecake has cooled spread the mousse evenly on top. Refrigerate for about an hour then spread the whipped cream on top. Refrigerate several hours before serving.
rub inside of large bowl with garlic clove. place mustard, anchovies, garlic puree and lemon juice in a bowl, mix well to make a paste. add Worcestershire sauce and egg yolks, mix well with whisk. add vinegar and mix well. incorporate olive oil in thin streams while whisking constantly. add half of Parmesan cheese and mix again. add lettuce to salad bowl containing salad dressing, season with salt and pepper, toss to mix well. sprinkle with more lemon juice if desired. add croutons and bacon to salad and toss again. sprinkle with remaining cheese and serve.
Combine chicken, hot sauce and water in medium saucepan; cook on medium heat 5 minute or until heated through, stirring occasionally. While chicken is heating, mix mayo and dressing in small bowl. Stir in celery and blue cheese. Spoon chicken mixture onto bottom halves of buns; cover with Cheddar cheese, celery/dressing mixture and tops of buns.
Heat the oil and saute the onions and pepper for 5 minutes. Add the remaining ingredients and simmer for 20 minutes. Serve over hamburger rolls.
Peel potatoes and cut into quarters. Place potatoes into stockpot. Add enough salted water to cover the potatoes by about 1-inch. Cover pot and bring to a boil. Reduce heat and simmer until potatoes are fork tender but not mushy, about 20 to 25 minutes. Drain potatoes in colander. Place potatoes back into stockpot. Meanwhile, heat evaporated milk in microwave (use a pyrex measuring cup) until warm, about 45 seconds. Add butter to potatoes and mash with a potato masher. Add warmed milk to potatoes along with pepper to taste. Mix and mash well, but don't overdo it. ENJOY!
Mix sugar and cornstarch in large bowl until it resembles powder. Add the light cream slowly in a steady stream, whisking constantly. Beat well. Add milk in the same way. Beat in egg yolks. Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly. When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir. Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted. Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour. Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.
Add flour to butter in pan. Always use equal amounts of flour and butter. Stir butter and flour together until smooth and cook over low heat, stirring steadily. Take from heat, stir in cool milk slowly.
In large bowl, combine the flour, oats, baking powder, cinnamon and salt; set aside. In small bowl, whisk the eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter into a lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle. Top with fresh fruit and yogurt.
Place all dry ingredients in bread pan (except dry yeast). Pour water slowly into the bread pan. Add honey and oil. Fill the yeast dispenser with dry yeast. Program for whole wheat bread. Press start or set timer. Add millet, sesame or sunflower seeds instead or combined with flax seeds. The directions are for Panasonic SD-YD250 if your machine doesn't have a yeast dispenser please follow instructions when to add yeast. You can also set the machine to basic white bread and you'll get a softer crust. Actual baking may vary depending on machine and ambient temperature.