HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the ingredients for the spice mix in a little bowl and set aside. Cook the potatoes in boiling water, to which has been added a pinch of salt and 1/2 teaspoon turmeric. When tender, drain the potatoes and mash coarsely. Set aside. In a heavy based skillet, heat the oil and saute the curry leaves and dried red chillies until the chillies have darkened in color. Add the onions, chopped green chillies, cilantro leaves, remaining 1/2 teaspoon turmeric, the asafoetida and the spice mix, and cook until the onions are soft and translucent. Fold in the potatoes and a little water to just moisten. Mix well to ensure even distribution of spices, and cook over low heat for about 10 minutes, stirring frequently, but taking care not to mash the potatoes further. Add some lemon juice to taste and serve immediately.
In a bowl, combine all ingredients. Marinate olives, covered and chilled, stirring occasionally, at least 1 day and up to 3 days.
-------Layer1-------------. Dissolve the cherry Jello in 1 cup of hot water. Pour in a 9x12 pan and mix in the can of cherry pie filling. Put in refrigerator to set. -------Layer2------------. Dissolve the lime Jello in 1 cup of hot water. Add in the cream cheese and mix with a mixer till the cream cheese is in small bits. (Don't totally dissolve cheese) Add in the crushed pineapple. This layer can stay in the bowl, but put in the fridge to cool. (Don't leave in the bowl till set) The first layer should not take long to set. When set, add layer 2 and top with marshmallows (kind of pat them in). Put back in fridge to set. This is considered a salad or dessert. Great for any potluck or holiday dinner.
In a large pot, bring enough water to boil for the vermicelli. Meanwhile, in a wok, or wide pan, heat the 2 tablespoons of cooking oil and add the vermicelli. With a wooden spoon, constantly stir the vermicelli so it won't burn. Lightly fry the vermicelli until it is a dark, golden brown color. Remove the wok from the heat. Once the water starts to boil, add the vermicelli and cook for just 3-4 minutes and then drain. Place back into pot. In another pot, heat the ghee and add the sugar and cardamom powder along with the saffron rose water. Cook until the sugar melts and then pour over the cooked vermicelli. Cover the pot with a lid to keep warm. In a pan make an omelet. Heat about 3 tablespoons cooking oil and then when very hot add the beaten eggs. Tip the pan around to spread the uncooked egg. When dry on top, turn the egg omelet over and cook for one minute more. In a large serving dish, spread the vermicelli and top with the egg omelet. Enjoy! It is very delicious!
saute the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned. Add the scallops and saute for one minute or until they turn from translucent to opaque. Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops. Garnish with fresh coriander and serve.
CRUSH 40 of the wafers; mix with 3 tablespoons of the sugar and the margarine until well blended. Press firmly onto bottom of 13x9-inch baking pan; set aside. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining pudding mixture. REFRIGERATE at least 3 hours. Meanwhile, toss strawberries with remaining 1 tablespoons sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 tablespoons of the strawberry mixture. Refrigerate leftovers.
Preheat oven to 350 degrees. Line cookie sheets with parchment. Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time but not necessary! Drop by 1/4 cup amounts onto parchment. Mine baked 14-16 minutes until edges are browned and centers no longer look wet. Press a few more chips into the hot cookies and let cool completely on sheets.
In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt. Add 1 cup boiling water and mix until smooth. Let cool to 120°F (about 20 minutes). Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup bread flour and mix until smooth and elastic, about 5 minutes. Cover bowl with damp towel and let dough rise in warm, draft-free area until puffy. ( about 45 minutes). Grease 9-inch metal pie pan with oil. Knead enough of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. Form dough into a ball and place in pan. Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes. Preheat oven to 350°F Score top of bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F oven 15 minutes).
Wash cabbage leaves and steam or boil them to soften. Mince shiitake mushrooms, carrot, and onion. Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions. Put one portion of pork mixture on a cabbage leaf and roll it. Make 8 cabbage rolls. Put chicken soup stock and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked.
Fire up the grill. In a bowl, combine the ground beef with salt, pepper, liquid smoke, Worcestershire sauce, garlic powder, and Tabasco. Divide the blue cheese into six portions and the ground beef into six portions. "Hide" one portion of blue cheese in the center of one portion of beef and form a patty. When the six patties are formed, grill them to desired doneness. Place patties on hamburger buns, topped with Provolone cheese, BBQ sauce, and fixin's.
Cook pasta. Preheat oven to 350 degrees. In a large saucepan, over medium heat, brown meat; pour off fat. Add onion and garlic; cook and stir until tender. Stir in pasta sauce and oregano. Simmer 15 to 20 minute. In a bowl, combine 2 cups mozzarella cheese ricotta cheese, spinach, eggs, and Parmesan cheese; mix well. Stuff into pasta. Arrange in a greased 9 by 13inch baking dish. Spoon sauce evenly over pasta. Cover; bake 30 minutes or until hot and bubbly. Top with remaining 1 cup Mozzarella cheese. Bake 15 minutes longer.
Preheat the oven to 350 degrees. Prepare Crumb Crust by mixing the graham cracker crumbs, 2 T. granulated sugar and 3 T. unsalted butter. Press firmly into bottom and 3/4 way up the sides of a 6-inch springform pan. Bake in the preheated 350 degree oven for 6 minutes. In a large mixing bowl, beat together the cream cheese and sugar until smooth and light. Beat in the egg, vanilla and cornstarch, only until thoroughly mixed. Stir in the sour cream until mixture is well blended. Pour the mixture into the prepared crust and bake in a preheated 350 degree oven for 35 minutes. Allow the cheesecake to cool in the oven with the door propped slightly open for three hours. Chill. Top with strawberries before serving.
Preheat grill to medium. Pierce a tiny hole in the end of each egg. Place eggs on grill and cook until shell is browned and eggs are cooked through, 10-12 minutes, turning frequently with tongs. Combine fish sauce, lime juice, sugar, garlic and chile in a small bowl and stir until sugar is dissolved. Shell eggs and cut into quarters. To eat, place one egg quarter on a lettuce leaf with a sprig of mint and roll up. Dip in sauce.
1. Preheat oven to 350°F 2. Mix grated potato, yam, flour, raisins and baking powder. 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter. 4. Pour milk mixture into potato mixture and beat until smooth. 5. Pour into a greased 9-inch pan. 6. Rest mixture about half hour. 7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.
Remove the seeds from the pepper, chop and parboil. Add pepper and onion, chopped fine, to the rice. Mix thoroughly and put a layer in a buttered baking dish. Add a layer of the sausages which have been partially cooked, and cover with rice. Pour milk over it all and dot with butter. Cover and bake for one-half hour. Remove the cover and bake for another half hour. Temperature: 350F Time: 1 hour.
Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan. To make the brownies, stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract and orange zest. Using a hand-held electric mixer, beat until well blended. Pour batter into prepared pan and bake in preheated oven for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares. To make the frosting, whip the butter and cream cheese together in a large mixing bowl, using a hand-held mixed. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over browwnies.
To make salad: Put pine nuts in microwavable bowl and heat on high 30 seconds. Stir then heat another 30 seconds or until golden brown. Place spinach in large microwave safe bowl. Cover with plastic wrap and microwave high 1 minute. Toss and microwave another 30 seconds, or until wilted. To make dressing: Whisk together olive oil, lemon juice, and sugar. Stir in cheese, raisins and red onion. Season to taste with salt and pepper. Pour over spinach and toss; sprinkle with pine nuts and serve.
Saute mushrooms in a little olive oil until cooked down; set aside. Saute sausage coins in same skillet you used for the mushrooms until warmed through and lightly caramelized; combine with the mushrooms and keep warm. In a saucier or saucepan, melt butter over medium heat until bubbles subside (you don't want to burn it or create a fully browned butter but want to head that direction for a nuttier taste to the sauce). Add flour and cook the roux, stirring constantly, for 2-3 minutes or until flour is fully cooked and mixture has reached a light, golden brown. Add 1/4 cup half & half, cream cheese, ground mustard, and pepper. Stir until fully incorporated into the roux. Slowly add remaining half & half, whisking constantly to break up any lumps and stir for 1-2 minutes or until you can just notice a slight thickening. This makes a very thin, creamy sauce. If you like it a lot thicker reduce half & half by 1/2 cup. Add shredded cheese (either reserve a small amount or shred extra if baking as a casserole) and stir for 1 minute. Reduce heat to low and let cook for 10-15 minutes, stirring every few minutes, until cheese has fully melted and flavors incorporate. While cheese sauce is cooking, cook the pasta according to package directions and drain. There are 2 serving options: Most of the time I simply combine pasta, cheese sauce, mushrooms, and sausage in a large serving bowl and eat it extra creamy. My husband prefers it baked. Combine all components in the pasta pot and then pour into a greased baking dish. Top with reserved/extra cheese and some breadcrumbs (if desired - we don't) and bake at 350 for 15 minutes.
Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal bag and shake to coat. Place a piece of heavy-duty foil (about 12 inches long) in a 15-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly. Bake at 400F for 1-1/4 to 1-1/2 hours or until beets are tender. Open foil carefully to allow steam to escape. Discard rosemary sprigs. Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.
Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, soda, salt, baking powder and cream of tartar. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack.
In a 3-quart saucepan, saute mushrooms in butter for about 5 minutes, stirring occasionally. Season mushrooms with pepper when the mushrooms first go into the pan. Wait a few minutes before adding the salt as this will draw moisture out and prevent them from coloring. Add water to pot, making sure there's about an inch of room at the top. Bring to a low boil and cook for about 30 to 45 minutes. Stir in rinsed sauerkraut. In a separate saute pan over medium/medium low heat, add oil and onion, cooking for a minute or so. Sprinkle flour over oil/onion mix to form a roux. Cook for a few minutes until a light blond. Gradually add a cup of liquid from the soup pot into the roux mixture. Allow it to fully incorporate. Gradually add the roux mixture into the soup pot, whisking to avoid lumps. Add white vinegar to soup. If you're not sure about how sour you'd like it, add 1 Tablespoon at a time, tasting between each addition. About 30 minutes before serving the soup, stir in cooked rice.
Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side. In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge. Remove from heat. Stir in chocolate until mixture is smooth. In a separate bowl, whisk together eggs, yolks and sugar. Stir in chocolate mixture and vanilla. Arrange bread in 9 inch square baking dish, pour custard over. Cover surface of pudding with plastic wrap. Place slightly smaller dish on top and weigh down with heavy cans. Let pudding stand for 30 minutes. Remove weights and plastic wrap. Cover dish with foil and puncture with fork to allow steam to escape. Place baking dish in larger shallow baking dish. Pour in enough boiling water to reach halfway up sides of pan. Bake in 325°F oven until firm, about 1 hour and 15 minutes. Let cool for at least 30 minutes before serving. (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares. Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square. Pour more sauce over if desired.
Preheat oven to 350°F. Melt margarine and honey slowly on stove. When melted add baking soda and stir with a whisk. Combine oats, flour, wheat germ, brown sugar and ground flax. Add butter mixture to oat mixture, stir until moist. Add raisins and sunflower seeds. Press into a 9x13 pan. Bake for about 12 minutes. Cut into squares while still warm, but don't remove them or they may fall apart. Remove when cooled.
Spread Ritz crackers with Nutella. Top with a slice of banana. Enjoy!
Whisk all ingredients together in a bowl. Chill. Makes 1 1/4 Cups.
Brown sausage in skillet, crumbling as it cooks. Drain off fat. Stir in cream cheese. Open 1 can of crescent roll dough and place the entire piece in a 9x13 inch pan. Spread sausage mixture over dough. Top with dough from second can of rolls. Bake in a preheated 350°F oven for 15 minutes or until golden brown. Slice into squares to serve.
Preheat the oven to 350°F Line a 13- by 9-inch cake pan with foil, then coat with cooking spray. In a large bowl, combine the butter and graham cracker crumbs, then press firmly into the bottom of the prepared pan. In the same bowl, stir the cinnamon, salt, and cayenne. Scatter the chocolate over the crust, then sprinkle with the cinnamon mixture. Scatter the coconut and peanuts on top, then pour the condensed milk over the whole mixture. Bake until golden brown and set, about 40 minutes. Cool completely in the pan on a wire rack. Lift out with the foil, then cut into 3-inch squares.
Preheat ovn to 400°F. Unfold 1 pastry sheet on a lightly flowered work surface. Pierce with a fork and cut into 4 strips (each about 2.5" wide), then cut crosswise into 4 squares per strip for a total of 16 squares. Spread 1/4 tsp mustard in center of each square. Place one sausage round on top, press slightly to anchor. Fold 2 opposite corners over sausage, overlapping slightly, and press to seal. Place these sealed sided down on an ungreased baking sheet. Repeat with remaining sheet of pastry and sausage rounds. Wisk egg and milk in a small bowl. Turn pastries right side up and brush with glaze. Bake for 10 minute Reduce oven to 375°F and continue baking until pastry is puffed and golden (about 10-12 more min). Serve warm!
In skillet over medium heat cook beef, breaking up with spoon for 5 minutes or until no longer pink. Drain off any fat. Add onion, garlic, green peppers, mushrooms, basil, salt and pepper. Cook for 5 minutes or until onion is softened. Stir in carrot and tomato sauce and set aside. On floured surface roll dough into 4 (8") circles. Divide filling over half of each circle and sprinkle with cheese. Fold dough over and pinch to seal. Sprinkle baking sheet with cornmeal. Place calzones on top and dust with flour. Bake in centre of 425 oven for 20 minutes or until golden.
Heat oil in large sauce pan. Saute shallots, then add garlic and heat about 1 minute until fragrant. Stir in vinegar, and pour over washed greens. Serve immediately.
Heat oven to 400 degrees F. Toss diced potatoes with 3 tablespoons of olive oil and garlic. Salt generously and sprinkle with rosemary. Arrange in a single layer on a rimmed cookie sheet and roast about 15-20 minutes. Meanwhile, toss diced beets with remaining 3 tablespoons olive oil and onion, salt generously. Arrange in a single layer on a rimmed cookie sheet and put in oven with potatoes until potatoes begin to brown. While potatoes and beets are finishing in the oven, mix together vinaigrette: vinegar, mustard, 1/3 cup olive oil, salt and pepper. Remove potatoes and beets from pan and add 'pan drippings' to vinaigrette. Drizzle warm potatoes and beets with vinaigrette and either arrange veggies side-by-side on a platter (to minimize the color bleed) or for a more casual meal, gently toss them together in the same serving dish.
Cut pork into biting sizes and season with adobo, sazon, salt and pepper to taste. In a medium size caldero (rice pot) add the oil and heat on medium heat. Add the pork and fry until almost done. Add tomato sauce, olives, sofrito, sazon, salt and pepper. Cook over for 4 minutes. Add all other ingredients, and enough water to cover the rice 1" above the rice line. Stir. Bring to a boil and cook over med/high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low. You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover. Cook for 30 minutes or until the rice is tender.
Preheat oven to 400. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery, and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink. Add the worcestershire sauce and beef stock. Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered, rake through with a fork so there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve. For potatoes: Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft. Once the potatoes are at a desired intensity, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi-smooth consistency. Once at desired texture add cheese and season well. Season with salt and pepper.
Preheat oven to 325°F. Grease an 8 x 4 loaf pan with nonstick cooking spray. Combine flour, brown sugar, baking powder, baking soda and nutmeg. Stir to mix well. In a separate bowl, combine banana, honey and milk. Mix well. Add liquid ingredients to dry, stirring just till dry are moistened. Spread mixture evenly in pan and bake 45 to 50 minutes, or until a wooden toothpick inserted in center of loaf comes out clean. Remove bread from oven and let sit for 10 minutes. Invert loaf onto wire rack, turn right side up, and cool before slicing and serving.
Chill large bowl and beaters in freezer for at least 30 minutes before use. Beat whipping cream in chilled bowl with chilled beaters, slowly add pudding and powdered sugar, beat until mixture is thick and creamy, but still spreadable. NOTE: This makes A LOT of frosting it's very light and not overly sweet great for cupcakes, layer cakes, and tarts can also be used in trifles (or just eaten with a spoon ;).
Heat oven to 400°F. Saute onion and garlic in butter until golden and set aside. Put brie and cream cheese in microwave until soft. Mix in the onion & garlic and the rest of the ingredients. I pulsed this mixture in the food processor. Season with salt and pepper. Hollow out the middle of the loaf and fill with the mixture. Wrap in foil and bake in oven until bubbly hot approximately 30 minutes. Dust with paprika if desired. Serve hot out of the oven with the cubed bread and crackers.
Peel the shrimp and boil the shells in 1 gallon water with the scraps from chopping the onion and celery and 2 teaspoons salt. Reduce the liquid to 1/4 or about 1 quart of stock and strain. Blanch the shrimp in the stock. Do not overcook. Strain and reserve shrimp and stock for soup. Saute the celery, carrots and onion. Add black pepper, curry powder, chili powder, thyme and chopped garlic. Add flour and mix well. Gradually add 1 quart of hot shrimp and stock and simmer for about 15 minutes on low heat. Add diced tomato, green pepper and potatoes to stock mixture and continue to simmer until potatoes are tender. Add salt to taste and rock shrimp just before serving. Serve topped with oyster crackers and fresh chopped parsley.
Peel and chop mangos into small chunks. In a large container or bowl add mangos, heavy cream, pineapple juice, coconut cream, sugar and crushed ice. Mix with a large spoon to blend ingredients and dissolve sugar. Refrigerate or serve immediately. *Drink must be stirred before serving if it is held in the refrigerator.
Break the spaghetti into pieces, and boil until firm-tender about 10 minutes (do not over cook, leave firm!); drain. Brown the ground beef with onion, garlic, green pepper and mushrooms; drain any fat. Add in the remaining ingredients; simmer for about 5 minutes. Mix in the cooked spaghetti. Transfer to a large casserole dish. Bake in a 325 oven for about 40-45 minutes. If desired top with more grated cheddar or mozzarella cheese the last 15 minutes of baking.
Place eggs in small saucepan and cover with water. Bring to a boil over high heat for 5 minutes. Turn off heat and let eggs since in hot water for 20 minutes. Transfer to a bowl of ice water and chill for 10 minutes. Peel the cooled eggs, chop them (an egg slicer makes this easier), and place in a large bowl. Add the mayonnaise, mustard, celery, radishes, scallion, and capers. Stir well to combine, then season with salt and pepper. Divide egg salad evenly between 2 slices of bread. Top each with a second slice of bread, cut on the diagonal, and serve.
In a food processor, grind up the lemon grass, ginger and garlic into a paste (it will look fibrous). Add remaining ingredients and spread paste on fish. Place in steamer and steam until fish is just beginning to flake, about 6-7 minutes.