HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the beef, pancetta and 2 tablespoons of pesto in a processor; season with salt and pepper; pulse until just combined (do not over-process); form the mixture into 4 patties and chill while you cook the vegetables. Preheat the oven to 160°C/325°F/gas mark 3; heat a chargrill pan or cr barbecue over a medium heat; toss the onion in a little oil and grill for 1 minute on each side or until just cooked; place the onion in the oven to keep it warm; brush the tomatoes with a little oil and season them with salt and pepper , to taste; then grill the tomatoes for one minute on each side; place the tomatoes in the oven to keep them warm; mix the remaining pesto with the mayonnaise. Brush both sides of the patties with oil; cook the patties on the chargrill for 2-3 minutes on each side or until they are cooked through; top the patties with bocconcini and place them in the oven for 1 minutes or until the cheese melts. Spread the bread-roll bases with some of the mayonnaise mixture; top with rocket, patties, onion and tomato; drizzle with the remaining mayonnaise mixture and top with the remaining bread-roll halves.
Cook onion and green pepper in oil and butter until onion is tender yellow. Blend in flour, add tomatoes with juice gradually and cook for 5 minutes. Add salt, pepper and beans. Heat thoroughly.
Preheat oven to 375°. Grease and line 13" x 9" x 9" baking pan with parchment paper; set aside. In a bowl, combine oats, flour, brown sugar, cinnamon, baking soda, and pecans, mixing on lowest speed with an electric mixer. Add butter and beat until crumbs form. Reserve 1 1/2 cups of crumb mixture and set aside. Press remaining crumb mixture into bottom of prepared pan. Bake for 20 minutes or until golden. Spread preserves over crust and top with reserved crumb mixture. Bake for approximately 20 minutes or until top is golden. Cool completely before removing from pan and cutting.
Heat the oven to 190 degrees Celsius. Dissolve the sugar in the water in a large measuring cup. Add the yeast & stir until combined. Leave until the yeast is frothy (about 10-15 minutes). Grate the cheese & drain the olives - put to one side. Put the flour & salt into a large bowl. Add the yeast mixture & olive oil. Stir until well combined. Tip the dough onto a lightly floured bench & knead for 5-10 mintues, or until the dough is elastic & smooth. Divide the dough into two equal parts. Roll the first part out into a long rectangle, approximately 6in by 14in. Thickness of the dough doesn't matter. Evenly scatter the grated cheese & half of the crushed garlic over the dough, gently press the cheese down, and fold the short end (at each end) in over the cheese (approx 1 inch). Start rolling the long side of the dough over swiss roll style, the aim is to end up with a long sausage with the filling fully contained within it. Gently press the seam to flatten & turn over to rest seam side down. Repeat with the remaining dough, this time using the olives & half of the crushed garlic. Place the two sausages side by side, seam side down, and weave them over each other creating a spiral/braid. Place onto a baking paper lined sheet & cover with a clean dry cloth. Leave until doubled in size (about 1 hour or so). Bake in the oven for about 40 minutes, or until golden on top.
In a large non-reactive bowl, stir together the wine, vinegar, water, 3 of the onions (quartered), celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves. Add the meat and let it marinate, covered and chilled, turning occasionally for 3 to 4 days. Remove meat from the marinade and reserve the marinade. Season the meat with salt and pepper. In a kettle, heat the clarified butter- until hot but not smoking. Add the meat and brown on all sides. Add the reserved marinade and gently simer the mixture, covered for 3 1/2 to 4 hours- until meat is tender. Transfer the meat to a cutting board. Strain the cooking liquid the skim off the fat. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil and stir in the gingersnaps and the remaining liquid- a little at a time-stirring. Boil the sauce- until thickend, salt and pepper to taste. Slice meat and serve.
Combine all ingredients, except pineapple rings, in large Dutch oven .Remove 6 pineapple rings from can and set aside. Mince remaining rings and add to sweet potatoes, including juice. Stirring frequently, on high heat, bring mixture to a boil. Immediately reduce to med-high and cover. Cook for 30 minutes. Stir mixture and place pineapple rings on top, cover and bake at 250F for 1-1 1/2 hours. Check periodically and add additional orange juice if needed.
Melt syrup, margarine (or butter) and sugar in a saucepan. Add cocoa powder and mix in well. Remove from heat and stir in biscuits. Press into a square or oblong tin and leave to chill in the fridge. Meanwhile melt the chocolate in a pan and spread as generously as you want over the biscuit base. Leave for at least 4 hours in the fridge before cutting into squares.
Thinly slice the onions. Heat oil in a large deep frying pan. Add onions and cook until tender but not browned. Add tomatoes and chilies to the onion and cook 5 minutes. Add broth, salt, sugar and peppers and cook another 5 minutes. Break each egg onto a small plate and slide into the hot broth carefully so as not to break the yolk. Arrange a cheese slice on top of each egg. Cover and cook gently for 5-8 minutes or until the eggs are set and cheese is melted.
Preheat oven to 400°F degrees. Trim the eggplants, and peel if you prefer. Lidia stripes them, Slice on an angle, so that you have 12 good slices in all. Dredge the eggplant in flour that has been seasoned with salt, pepper & Italian seasoning. Heat a large skillet (preferably with a lid), add enough oil to coat the bottom, and fry the eggplant on medium-high heat until caramelized on both sides. Set aside on paper towels to drain while you make the chicken. Lightly pound the chicken breasts and dredge in the seasoned flour. Reheat the same skillet on medium heat, add two tablespoons of oil and tablespoons of butter, swirling to mix. Cook the chicken until caramelized on the one side. You want the chicken to brown--but do not try to hasten the process by cooking it on high heat. You want to do it over gentle heat so as not to toughen the meat. Turn them over to caramelize on the other side, and top each breast with two slices of eggplant, then a spoonful of sauce, two basil leaves, and a good sprinkling of cheese, and as much Italian seasoning as you want. Let cook for about two minutes, turn up the heat to medium-high, add the wine to the pan, then the remaining tomato sauce. Shake the pan a bit to mix, add in the last two tablespoons of butter and shake again to mix. Put the lid on the pan (if your pan does not have a lid, cover with foil that has been sprayed with cooking spray) and finish cooking in the oven--approx 20 minutes. Remove from oven and serve with a flourish. Try to use homemade tomato sauce, this is one of those dishes where you will be greatly rewarded for using the homemade sauce. To cut down on the fat/calories, you can grill or roast the eggplant instead. It is this final oven cooking that makes the chicken meltingly tender and the wine, tomato sauce and butter transform themselves into an incredible sauce.
In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture. Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat. Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish. In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk. Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper. Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste. Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.
In a large Bowl combine 1 can or bottle of beer, Garlic Powder, Onion Powder, Cayenne Pepper, Black Pepper, Seasoned Salt, Liquid smoke, Soy sauce, Olive, vegetable oil or if you have another favorite oil you can use that instead i usually use loriva's garlic flavored oil. I don't measure exactly how much of the seasonings im putting in just add a little at a time. Add meat to bowl (marinade). let sit at least 24 hours. add to oven or dehydrator. should take about 8 hours (depending on oven and thickness of steak). most people say just lay it across the racks in the oven but that makes a mess a cookie sheet is just fine. Oven works best to dehydrate but keep it on about 130-150. if you try to taste the marinade the liquid smoke gives it a weird taste. i tried making jerky all kinds of ways and this is the absolute best tasting way i ever found.
Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary). While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl. Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding. Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips. Peel and pit avocado. Quarter avocado and cut crosswise into thin slices. Add avocado to salad with surmimi if using and two thirds of nori strips and toss well. Make dressing: In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice. Serve salad sprinkled with remaining nori strips and drizzled with dressing.
In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper. Shape into 1-inch meatballs (about 24). In large skillet melt butter over medium-high heat. Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned. Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper. Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes. Combine red wine and corn starch; stir until smooth. Stir into skillet. Stirring constantly, bring to boil; boil 1 minute. Place prepared egg noodles on a serving platter; top with meatballs and sauce.
First, roast the eggplant. Put the oven at 450 degrees. Pierce the eggplants with a fork about ten times each. Cover lightly in oil and a pinch of salt. Roast for 30 min to an hour- however long it takes for the skin to wrinkle but not burn, and make crackling sounds as it bakes. Allow eggplant to cool enough to handle. Remove the outer skin and either mash completely, or use one of those dicer machines and dice fine. In a large sauce pan, heat the vegetable oil, put in the cumin/mustard seeds and asefoitida, or if using my weird mix mentioned in the description, do not add the spice yet. Either way, add the onion'/garlic and saute until golden. If using my spice mix, add to diced tomatoes and ketchup and mix in a cup. Add tomato spice mix and cook 2 min on medium-low. Add chopped/mashed eggplant and a teaspoon of water IF needed (you want a thick sauce). Add green onions and 1/2 the cilantro. Cook on medium low for 10 min, stir occasionally. Taste, and if needed, cook on low an additional 5 - 10 minutes, stirring and adding water if needed. Add remaining cilantro and if desired, about 1/8 tsp lemon juice to brighten the flavor. Serve over basmati rice or with naan bread.
Place cubed buttered bread in a 9X13 greased baking pan. Sprinkle with 3/4 of the cheese, all of the bacon, parsley and green chilies. Mix eggs, milk, onion and seasonings. Pour egg mixture over other ingredients and mix lightly with fork. Sprinkle with remaining cheese on top. Refrigerate overnight. Next day, bake uncovered at 350*F for 45 minutes.
Pat salmon dry with paper towel. Heat nonstick skillet over medium-high heat. Brush salmon with oil and place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep salmon from sticking. Turn salmon over and sprinkle with the seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter. Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout and sauce is reduced. Drizzle sauce over salmon when serving.
Combine marshmallows and milk in top of double boiler; bring water to a boil. reduce heat to low, cook until marshmallows melt; stirring frequently. remove from heat; cool, stirring occasionally. Add creme de menthe and creme de cacao; fold in whipped cream.Spread ice cream evenly in crust and pur marshmallow mixture over ice cream. Freeze at least 6 hours. Garnish with whipped cream.
Preheat oven to 350*. In a large mixing bowl stir together milk, eggs, syrup, brown sugar, and vanilla. Spread bread cubes in an ungreased 3 qt. rectangular baking dish. Sprinkle with chopped semisweet and white chocolate. Pour egg mixture evenly over bread. Bake, uncovered, for 50 to 55 minutes or until pudding is puffy and knife inserted near center comes out clean. Cool slightly (pudding will fall in center). Drizzle with warm Bourbon Chocolate Sauce. Bourbon Chocolate Sauce: In a heavy saucepan stir 4 ounces chopped semisweet chocolate over low heat just until melted. Stir in 2/3 cup whipping cream and 1/4 cup sugar. Cook and stir over medium heat for 5 to 6 minutes or just until mixture begins to boil. Remove from heat; whisk until smooth. Stir in 2 to 3 Tbsp. bourbon, if desired.C ool slightly before serving.
Preheat oven to 350°F. Melt butter in a 10 x 15-inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds. Dip chicken in buttermilk, then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for 1 1/4 hours.
Place the meat in a non-reactive glass or ceramic or stainless steel bowl and season the meat with the peppers, paprika, garlic, bay leaf and salt and pepper. Turn the meat in the seasoning to coat evenly and slowly pour the wine over the roast, cover and refrigerate overnight. About 1/2 hour before starting to cook, drain the marinade from the meat. Preheat oven to 350 degrees F. Drizzle the bottom of a roasting pan with olive oil to coat and add the meat. Place the pan in a 350 degree oven and cook for 1 hour, turning the meat to evenly brown. The meat should be fork tender.
Whisk together the heavy cream (ideally extra-cold), marshmallow fluff and vanilla extract until stiff peaks form. Set aside. In a blender, combine milk and chocolate sauce. Add ice cream and blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.
Preheat oven to 350°F. Unroll the croissants and press perforations back together. Do NOT separate croissants. Spread cream cheese all over the croissants. Layer ham on top of cream cheese. Roll it all up like a roll of newspaper. Slice rolled loaf into 1 1/2 inch slices. Lay slices about 2 inches apart on lightly greased cookie sheet. Bake at 350°F for 15-25 minutes or until bread is lightly browned. Enjoy!
In a large non-stick pot, brown beef lightly and drain off fat. Add lentils, barley, water or stock and beef broth. Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.). Add remaining ingredients and simmer about 1 to 1-1/2 hours Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.
Coat a large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat. If needed to coat the bottom of the pan, add a tablespoon of olive oil. Add the onions and crushed red pepper, season with salt, and sweat over low heat for 8 to 10 minutes. Add the garlic and sweat for 1 to 2 minutes. Add the peppers and cook until they are soft, about 2 to 3 minutes. Add the mushrooms, season with salt and cook until they are soft. Add the white wine and reduce by half. Return the chicken to the pan and add the tomatoes; taste for seasoning. Add the thyme bundle and bay leaves. Bring the liquid to a boil and reduce to a simmer. Partially cover the pot and simmer for 20 to 30 minutes. Check the level of the sauce periodically during the cooking process and replenish it with water as needed; the level of liquid should be about even with the chicken. Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Tastes like chicken!
MAKE THE BUTTERMILK SOAK: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and turn to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours. MAKE THE BEER BATTER: In a large bowl, whisk the flour with the onion powder, garlic powder, cayenne, salt and black pepper. Whisk in the beer to make a thin batter. Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 350°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks. Transfer the fried chicken to the rack and let stand for 5 minutes before serving.
In a skillet, heat oil over medium heat. Add onions and cook until soft. Add garlic, chili powder and pepper and cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine and bring to a boil. Place pork in slow cooker stoneware and pour sauce over. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart. Transfer pork to a cutting board and pull the meat apart in shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns. MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Step 1. Cover and refrigerate sauce overnight. The next morning, continue cooking as directed. The 150 Best Slow Cooker Recipes J Finlayson.
In a bowl, combine the milk , onion, crackers and season salt. Crumble beef over mixture and mix well. With wet hands, shape into 1 inch balls. In a large skillet over medium heat brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet. Drain pineapple, reserving juice: set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar,soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the meatballs. Reduce the heat; cover and simmer for 15 minutes. Add the pineapple; heat through.
Heat oil in a large saucepan over medium high heat until hot. Add the chopped onion and garlic, and cook, stirring, about 1 minute. Add all remaining ingredients and 2 1/2 cups of water. Bring to a boil, stirring to dissolve the sugar. Simmer, stirring occanionally, for 20 minutes. Remove the bay leaf and let cool. The sauce will keep in a covered container in the fridge for 2 months. Enjoy!
Slice the tofu into desired size, about 3/8" thick. Heat canola oil in the non stick skillet over medium heat and fry the tofu slices for 2-3 minutes on each sides until they get golden brown. They should be crispy on the outside but soft inside. Meanwhile, in a small ball combine soy sauce, ketchup, sugar, mustard, vinegar, chilly sauce, chilly powder, garlic, sesame seeds and set a side. When tofu slices are fried, transfer them on to another plate, keep the skillet on the medium heat. Add the soy sauce mixture into the hot skillet and let them bubble and thicken for about 1-2 minutes. Return the fried tofu slices back into the skillet with sauce and tossed them well. Transfer them on the serving plates and sprinkle chopped green onion on top. Serve warm and enjoy. Notes: I usually blot the tofu slices with paper towel to avoid oil splash when I add to the hot skillet and it also helps to create crispiness.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt; add to creamed mixture. Fold in mashed bananas, vanilla, and walnuts. Spoon mixture into lightly-greased muffin pan, and bake at 375 degrees for 20 minutes or until golden brown. Because of the banana, a wooden pick may not come out completely clean if inserted to check if done.
Crust-in a bowl, combine the cookie crumbs and butter. Press into the bottom of a greased 9-inch springform pan and freeze. Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream, and sugar on med-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla paste and lemon zest. Pour batter over frozen crust. Bake in a preheated 325° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving. Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form. With the mixer still running, sprinkle sugar and bean paste into cream and continue whipping until firm peaks form. Ice top of cake with the whipped cream.
Cut melon in half and remove seeds and stringy pulp. Using melon baller or small spoon, scoop out as many melon balls as possible. Put melon balls in deep bowl. Pour any juice from shells over melon balls, and discard shells. Toss with salt. Add peaches, sugar, lemon juice and rose water. Toss gently to combine. Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled. Serve in individual dishes. Top with crushed or shaved ice if desired.
Combine all salad ingredients. Whisk dressing ingredients together, stirring in a little oil as desired. Drizzle with a bit of the dressing. Place remainder on the table for diners to add more, as desired.