HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the pork in a large pot with water to cover. Bring to a boil and simmer for 5 minutes. Drain well. Place all the remaining ingredients and the pork ribs in a wok. Cover and simmer for 45 minutes. Drain, reserving 1 cup liquid. Heat a clean wok and sear the pork until browned. Add the reserved liquid and cook over medium until it glazes. Chop the pork into bite size pieces and serve.
add juice of lemons and limes and 1 cup of sugar to 1 gal container and slice lemons and limes into 8ths. make simple sugar from 2 cups of sugar and 1 cup of water and add to juice of limes and lemons. add in vodka and tequila. shake to combine. add juiced lemons and limes. let sit for a week to allow flavors to meld.
Preheat oven to 400*F. Place walnuts in a food processor, process until finely ground. Gently spoon flours into dry measuring cups, level with knife. Mix flours, baking powder, baking soda and salt in a medium bowl, stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture. Combine brown sugar, oil, vanilla, yogurt and egg in a small bowl, add to the flour mixture, stirring just until moist. Fold in diced pear. Spoon the batter into 15 muffin cups coated with cooking spray. Mix together sugar, cinnamon and ginger powder in a small bowl. Sprinkle batter with cinnamon/ginger sugar. Bake at 400*F. for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans right away. Place on wire rack. Serve either warm or at room temperature. Enjoy1.
Make sure that your butter is softened. NOT MELTED. Put all of your ingredients in a mixing bowl and beat it until everything is mixed well and incorporated. Your butter will probably be a little creamy. Scrape the bowl and put your garlic butter in a container that has a lid and close the lid completely to make sure that no outside air will come inches Stick your dish in either the fridge or your freezer. I like to make this butter a day in advance so all of the ingredients can hang out. You don't have to let it sit if you need to use it immediately. NOTE : Keep in mind that a little will go a long way.
Preheat oven to 375°F Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of 11x7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375F for 20 minutes or until cheese is melted.
Combine cheeses, then divide in half. Divide the green onion in half. Reserve for topping. Combine 1/2 of the cheeses, 1/2 of the onions, chilies, sour cream, soup, and olives. Mix well. Set aside 1 1/2 cup for topping. Put several tablespoons of filling on each tortilla and roll up. Place tortillas, seam side down, in a single layer, in lightly greased shallow baking pan. Spread the reserved filling over the top. Cover with reserved cheese and onions. Refrigerate overnight. Bake at 350 for 45 minutes.
Preheat oven to 350°F. Combine all crumb ingredients in a large bowl, stopping after adding the salt. Beat at medium speed until mixture is crumbly (about 3 minutes). Reserve 1 cup of crumb mixture. Press remaining crumb mixture into bottom of a 13x9 inch pan. Bake for 10 minutes. Combine milk and caramels in a saucepan. Cook over medium low heat, stirring occasionally, until mixture is creamy. Sprinkle partially baked crust with 1 cup chocolate chips and 1/2 cup chopped pecans. Pour caramel mixture evenly over chips and nuts. Sprinkle evenly with reserved crumb mixture and pat lightly. Bake for 18-22 minutes or until caramel is bubbly around the edges. Cool completely. Melt the remaining cup of chocolate chips and spread over the top. Sprinkle with remaining nuts and pat lightly. When chocolate hardens, cut into bars.
Preheat oven to 425 °. Place cauliflower and potatoes in a shallow baking dish large enough to accommodate as a single layer. Drizzle about 2 tblsp of olive oil over them. Sprinkle with smoked paprika, cumin, a couple of good pinches of salt and lemon pepper. Toss to coat evenly. Roast for about 20-25 minutes occasionally shaking and stirring to rotate potatoes and cauliflower throughout. When potatoes are fork tender and cauliflower is deep golden brown remove from the oven. While oven is still hot place 2 pita breads on oven rack and let toast until slightly crispy and charred. Meahwhile sprinkle lemon juice and cilantro and feta over the potatoes and cauliflower and toss together. Serve with toasted pita and a dollop of hummus on the side.
In a pot on medium heat, cook the garlic in the oil just until it sizzles, then add the bell peppers, oregano, and salt. Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. Add the basil and salt and pepper to taste. Serve with plenty of crusty bread to soak up the flavorful broth.
Preheat the oven to 350 degrees. In a pot over medium-high heat, add 2c of the soy milk, the sliced mushrooms, garlic, and black pepper. Slowly bring to a boil and reduce the heat to a simmer. Dissolve the corn starch into the remaining 1/2c of soy milk and add to the pot. Stir well for 5 minutes and remove from the heat. Drain the beans and pour them into a casserole dish. Add about 1c of the onions to the beans, as well as the soy milk mixture and toss. Place in the oven for 35-45 minutes, top with the rest of the onions, and cook for a few more minutes until the onions are brown. Let the casserole sit for 10-15 minutes to set and cool.
Preheat oven to 250. Line 2 large baking dishes (I used 9 X 13 pans) with foil and coat with cooking spray. Fill each with 7 1/2 cups popcorn. Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan. Heat over medium heat until mixture boils. Boil for 5 minutes; stirring frequently. Remove from heat and add baking soda. Pour over popcorn; toss to coat. Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes. Cool completely.
combine all ingredients in a blender and blend till smooth. Pour onto oiled skillet at medium heat. Bubbles will form and pop. brown both sides and serve. You may have to thin batter with water to get it to spread easily.
Finely chop onion and saute in butter until sotf and golden. Add the stock defrosted sinach and peas. Cook partially covered until the peas are done. Season with salt and pepper and mint leaves. Cook for a further 5 minutes. Puree until smooth. Heat the milk and add the puree (use the same pan!). Leave to stand for a few hours for the flavour to develop (unless you are in a hurry). Reheat to serve and garnish with pine kernels or any other nuts that you prefer.
Cook the sweet potato in boiling water for 10 minutes, drain and set aside. Heat the oil and fry the onion, garlic and turmeric over a gentle heat for 3 minutes, add the chilie and paste and cook for another 2 minutes. Add coconut milk and simmer for 5 minutes. Add the sweet potato and season with salt if desired. Continue to simmer for a further 5 minutes. Stir in spinach, cover the pan and simmer for 2 - 3 mins until the spinach has wilted and the curry is hot throughout.
Butter large baking dish. In a bowl combine eggs, milk, vanilla and spices. Place bread in baking dish in a single layer with sides touching. Pour egg-milk mixture over bread. Cover and refrigerate overnight. Combine topping ingredients in a bowl. In the morning uncover and spread topping evenly over bread. Bake at 350 for about 40 minutes until puffed and golden.
Brush salmon on both sides with oil. Coat grill rack with nonstick cooking spray before starting the grill. Place salmon, skin side down, on grill rack. Grill, covered, over medium heat for 20-25 minutes or until fish flakes easily with a fork. For sauce, combine the remaining ingredients in a small bowl. Serve with the salmon.
Combine the tuna, dressing and relish. Add pepper to suit your taste buds. Makes 2 sandwiches.
Preheat oven to 325 degrees. Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter. Season with pepper, Parmesan and thyme. Spread croutons evenly on baking sheet and bake until crisp and golden. (15 - 25 minutes).
Put the mixer on low and add the above in the above order. Using a teasspoon, drop the dough 2 inches apart on a lightly greased pan. Bake at 350 degrees for 10-11 minutes.
Drain all four cans of beans, discarding liquid. In a large container, toss beans with onion and garlic. In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper. Pour over the bean mixture. Mix well to coat all ingredients. Cover, and let marinate in the refrigerator overnight.
Spray crock pot with non-stick spray. Layer bottom of crock pot with carrots. Add chicken breasts. Mix the remaining ingredients in a bowl and then pour on top of the chicken. Cook on low for 5-6 hours or on high for 2-3 hours. (I mixed in baby peas at serving time and served it over egg noodles.).
Preheat oven to 375°. Core and slice the pears. In a large bowl, mix the pears and remaining filling ingredients together. Pour filling into prepared pie shell. Make the topping: add the sugar, flour, and cardamom to a food processor; pulse to combine. Add in the butter; mix until the topping comes together into crumbs. Add crumbs to the top of the pie, starting in the middle and spreading to 1 1/2 inches from the edge. Bake 1 hour and 20 minutes (tent crust edges with foil if start to get too brown). Let the pie cool completely before serving.
Preheat oven to 350°F. Line a cookie sheet with Silpat (or other silicone mat), parchment paper will also work. Whisk together flour, baking soda and baking powder & salt, set aside. Using an electric mixer, beat the butter, brown & white sugar till smooth. Add 1 egg, beat till blended, then add the last egg, and vanilla extract. Slowly add the flour mixture, a little at a time, till it's mixed well. Stir in bacon and butterscotch chips. Drop by tablespoons onto cookie sheets. Bake in oven for about 10 - 12 minutes, or until the edges turn golden brown. Remove from oven, let cool for a few minutes on the sheet then move to a wire rack.
Bring water and sugar slowly to a boil in a non-reactive pot. When the sugar is disolved add the sliced lemons (or 12 T lemon juice) and mint. Remove from heat, cool 10 minutes and strain. You can try freezing in a tray, but they won't get real hard.
Mix juice from Mandarin oranges, garlic powder and honey. Place chicken breasts in casserole dish. Pour orange/honey mixture over chicken. Top with the mandarin oranges. Bake uncovered at 350 for 40 minutes (turning after the first 20 minutes). If desired: the chicken may be removed (kept warm) and the juices thickened with cornstarch.
Saute onion in butter. Remove onions and keep warm. Combine garlic, pepper, flour, sage and thyme and press onto both sides of meat. Brown pork chops in pan with remaining butter, remove the chops. Add 1/2 cup wine to pan and bring to a boil. Return pork chops to pan and cover, reduce heat to a simmer for 30 minutes. Remove pork chops and add remaining 1/4 cup wine to pan. Broil over high heat until reduced to a syrupy glaze. Pour sauce over chops and top with onions. Enjoy--.
Saute all ingredients, except tortillas and cheese, over medium heat. Cut the tortillas into 1/2-inch by 2-inch portions. Spray an 11-inch by 7-inch heatproof casserole dish with non-stick cooking spray. Layer the tortillas to cover the bottom and then add half of the sauteed ingredients. Repeat tortilla layer; add balance of ingredients. Cover with 1/4 inch of cheese. Bake at 250°F for 30 minutes.
Heat oven to 350°F. Combine flour, sugar, oats, cornmeal, baking powder, cinnamon and salt in large bowl. Stir in eggs, butter and vanilla until blended. Stir in nuts. Divide dough in in half. on a floured surface, roll each half into a 13-inch log, about 1 1/2 inches in diameter. Bake logs on a cookie sheet 25 minutes. Cool on rack 10 minutes (leave oven on). With a serrated knife, cut logs diagonally into 1/2 inch slices (some bits may come off, but don't worry--just keep going). Arrange cut side down on cookie sheet. Bake 6-8 minutes per side, until crisp.
Preheat oven to 220c (200c fan-forced). Place pastry sheets one on top of the other on your work surface (that you have dusted with the flour)and roll out to measure a 24cm x 34cm rectangle. Trim edges for neatness & score with a knife to create a 1.5cm border. Transfer to baking tray & spread tapenade over pastry. Arrange the tomatoes over the top & sprinkle with Parmesan. Bake for 20 minutes or until pastry is puffed & golden. Remove from oven & scatter the Basil leaves on top. Slice & serve with a green salad.
COMBINE garlic, rosemary, thyme, bouillon and pepper in small bowl. ARRANGE chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours. PREHEAT grill or broiler. GRILL or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.
Saute veal, pepper and onion in oil until lightly browned. Add all other ingredients. Transfer to a baking dish and cover and bake at 350 degrees F. for an hour.
In medium bowl, combine all ingredients; shape into 3 or 4 patties. Grill or broil until done, these may also be pan-fried! Top with New Lea & Perrins Table Sauce, for a great finish! (I top mine with ketchup and a little horseradish sauce!).
Place grenadine in martini glass. Mix milk, advocaat and creme de cocoa in martini shaker filled with ice. Strain into glass (the mixture should float on top of the grenadine). Float the blue curacao around the rim, add the nutmeg on top.
Clean and wash 3 cups of rice 5 times in warm water. In a saucepan, brown the onion, garlic, and meat in 3 tbs oil (I might use 1 tbs or less). Add tomatoes, green beans, cinnamon, 1 tsp salt 1/4 tsp pepper, half of the lime powder. If using canned tomatoes, make sure they are completely drained. They must not have any sauce left (I don't always drain it, in which case I'll reduce the cooking time of the rice until it feels "al dente"). Cover and simmer over low heat for 40 minutes. Bring 8 cups of water and 2 tbs salt to a boil in a large non-stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes over high heat, gently stirring twice to loosen any grains that may have stuck to the bottom. Bite a few grains. If the rice feels soft it is ready to be drained. Drain rice in a large, fin-mesh colander and rinse in 2 or 3 cups lukewarm water. In the same pot, heat 3 tbs oil (I use about 1 tbs or less). In a bowl, combine yogurt, 2 spatulas of rice, and a drop of saffron water. Spread over the bottom of the pot to create a golden crust (tah-dig). Place 2 spatulas full of rice in the pot, then add a layer of the green-bean-and-meat mixture. Repeat, alternating layers in the shape of a pyramid. Sprinkle the remaining dried lime powder over the pyramid. Cover and cook for 10 minutes over medium heat. Pour the remaining oil(I use a teaspoon or so), saffron water and 1/2 cup of the meat juices over the rice. Place a clean dish towel or 2 layers of paper towels oved the pot and cover firmly with the lid to prevent steam from escaping. Cook 50 minutes longer over low heat. remove the pot from heat and allow to cool for 5 minutes on a damp surface without uncovering it, to free the crust from the bottom of the pot. Open the pot, take out 2 tablespoons of the saffron-flavored rice and set aside for garnishing. Gently taking 1 spatula full of rice at a time, place it on a serving platter without disturbing the crust. Mound the rice in the shape of a cone. Decorate with saffron-flavored rice. Detach the crust from the bottom of the pot using a wooden spatula. Unmold onto a small platter and serve on the side.
Spread 1/2 tablespoon sour cream over the bottom of each small bowl. Set in a warm place and fill with milk. Cover with cheesecloth. When milk has soured, chill thoroughly and serve very cold. Sprinkle generously with sugar and a little ginger.
Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins. Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer. Simmer until the swede is cooked through but still firm (about 11/2 to 2 hours). Then add the liquid colouring until the colour is dark brown. Spoon into warm sterilized jars and seal. Leave for at least 3 weeks to let the flavours mature.
Place a medium mixing bowl in the freezer to chill. Place the flour, salt and baking powder in a reclosable gallon-size freezer bag, and whisk them together. Using a melon baller, scoop 1/2-1 inch balls of the lard directly into the flour, shaking the bag occasinally to distribute and cover them with the flour. If the room is warm and the lard starts getting very soft, place the bag in the freezer for about 10 minutes before proceeding. It is is still firm but squishable once it's all been added, using a rolling pin, roll together the lard and flour until the lard is in thin flakes. Place the bag in the freezer for at least 30 minutes. Empty the flour mixture into the cold bowl, scraping the sides of the bag to release all of it. Set the bag aside. Sprinkle on the ice water and vinegar, tossing gently with a rubber spatula to incorporate it evenly. Spoon the mixture back into the plastic bag (if using caul fat, which is softer, the dough will already hold together, so it's easier to empty it out onto a piece of plastic wrap and knead it lightly from the outside of the wrap). Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Sprinkle the dough on both sides with a little whole wheat flour, wrap it with plastic wrap, flatten into a disc, and refrigerate for at least 45 minutes, preferably overnight. STORES refrigerated up to 3 days; frozen, up to 3 months. NOTE: When rolling the dough, roll it directly on the counter or on plastic wrap. Sprinkle both sides of the dough and the counter or plastic wrap amply with whole wheat flour as needed to keep it from sticking. (The whole wheat flour will not toughen it and will give it extra crunch and a lovely, wheaty flavor.) POINTERS FOR SUCCESS: Pay particular attention to temperature, keeping the lard well-chilled. When mixing the lard flakes/flour mixture with the liquid, stir gently so as to maintain large flakes of lard.
Preheat the oven to 375°F Grease and line a shallow 7x10in baking tin. Put the butter, sugar and syrup in a saucepan and melt over medium-low heat. Stir in the oats and apricots, Spoon the mixture into the prepared tin. Bake in the preheated oven for 25 minutes. Remove from the oven, and cut into slices while still warm.
Heat pot of water 'till boiling. Peel and cube potatoes - add to boiling water. Boil gently until a fork can be inserted very easily into a potato - drain. Add milk to the pot to heat it up. Transer potatoes to a mixing bowl. Add margarine/butter and turn on mixer to low. Gradually add warm milk until it is your desired consistency. Add baking powder - mix on high for 30-45 seconds. Salt & pepper to taste mixing thoroughly.
In a nonreactive pot (stainless steel or glass) combine water and sugar and bring to a boil. simmer until sugar is completely dissolved. add honeysuckles. add cinnamon. reduce heat to med-low and barely simmer stirring occasionally for 30 min. cool slightly and use mesh strainer to drain flowers out using back of spoon to press excess syrup out of flowers. discard flowers and allow syrup to come to room temperature in airtight container. store in the refrigerator for up to 6 months.
Place garlic and olive oil in small pot on the stove and bring to a simmer. Reduce heat to low and allow oil to cook until garlic begins to turn golden brown, about 10-20 minutes. Watch carefully to make sure it doesn't burn. Serve both oil and cloves over your favorite foods.
Cook the first 7 ingredients in one cup water for about 10 minutes. When little cold, puree in a blender, adding more water as needed. Heat the oil in a pan on medium heat. Saute the garlic and the spices. Add cream cheese and spinach. Cook for 10-15 mins. to desired consistency. Note: Add firm tofu pieces if desired.
Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well. When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
Combine dry ingredients in a large bowl. In a separate bowl, squeeze orange juice from orange(s) and combine with enough low-fat milk to make 2 cups total. Add zest from orange(s). Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix well by hand. Stir in cranberries. Divide between muffin tins, and bake at 350°F for 18-20 minutes.
Brown meat; drain. Add salsa and green pepper; mix. Bring to boil. Stir in rice; cover. Reduce to low and simmer 5 minutes. Meanwhile, heat beans up to warm. Spread beans down center of tortillas. Top evenly with meat mixture, cheese and lettuce. Serve with sour cream.
Combine first 6 ingredients in a large saucepan. Bring to a boil to dissolve sugar. Place peeled eggs in a container; pour beets and pickling juice over them. Refrigerate at least 24 hours before serving. NOTE: I tie the pickling spices in a piece of cheesecloth. Otherwise, the spices stick to the eggs and beets. Just keep the ball of spices in with the eggs and beets -- do not discard it.
Marinate the pork with the above ingredients and leave overnight. Method to cook the Pork:-. Transfer the pork to a heavy bottom cooking pot. Cover the pork with just enough water to cover the pork and cook for an hour or until the pork is very tender. Drain the pork and reserve the liquid. For the Stir Fry. 2 tbsp vegetable oil. 10 curry leaves. 4 dried red chillies. 4 medium sized red onions sliced. Method. Heat the oil and add the dried red chillies and let them get dark. Add curry leaves and fry for 30 seconds or so till they start to crisp up. Now add the sliced red onions and saute until translucent. Transfer the pre-cooked pork to this and stir fry with constant stirring for 6-8 minutes to caramelize. If the meat feels dry, add a tbsp or two of the reserved cooking liquid and cook until it's dried up. The pork will acquire a shiny glaze. Correct the seasoning and serve with steamed rice. Tip 1- Use as little water as possible to cook the pork first time around. The liquid will have stronger flavours and you can add it back to the stir-fry later. Tip 2- Keep the seasoning slightly less than what you'd like to end up with, all this prolonged cooking makes the flavours very intense. About the restaurant - Indian restaurant Cinnamon Kitchen & cocktail bar Anise is the second sibling from London's fine dining Indian restaurant, The Cinnamon Club. Since 2008, Cinnamon Kitchen has been offering Lunch, dinner and catering to wedding parties in the heart of the city of London. If you like this easy to cook Indian recipe, you are welcome to sign up for more such recipes on www.cinnamon-kitchen.com.