HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and boil potatoes. Heat oil in wok. Add split yellow peas, white lentils and black mustard seeds and fry until the mustard seeds start to pop. Add tumeric, sugar, salt and onion and fry until onion starts to become translucent. Add potatoes, chilli and ginger, mixing and mashing up the potatoe. When the potatoes start to stick to the sides of the wok, add the lime juice, remove from heat and serve.
Measure the Morton's Tender Quick and white sugar into a small bowl mix well. Place the meat into the bag or container. Sprinkle the salt/sugar mix onto the meat and rub it inches Now seal the bag or container. Let sit for 5 days in fridge. It does change color a little and there will be a little liquid in the bag but don't worry! Remove the meat. Roll in corn meal. slice and fry.
Prepare the marinade by combining all ingredients except ribs in a large bowl. Place ribs in a large glass baking dish and pour marinade over coating all sides. Refrigerate 12 to 24 hours. Next day, remove ribs from refrigerator and allow to come to room temperature. Preheat oven to 300°F Remove ribs from marinade; reserve marinade. Place ribs on a rack in a roasting pan. Bake, uncovered, 5 hours, basting with reserved marinade every 30 minutes or so. After the last basting, place marinade in a small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Serve with ribs.
Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve. While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered. Mix veal with egg, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.
In a bowl, toss the watercress with the oil and vinegar; season with salt and pepper. Pile on a serving platter, top with watermelon and sprinkle with feta; serve immediately.
Pre-heat oven to 425 degrees F. Cut out any woody centers of the parsnips. Preheat a roasting sheet on top of the stove and add the oil and butter. Fry the parsnips until golden brown on all sides. Roast them in a pre-heated oven for 20 minutes, turning occasionally. Pour the honey over the parsnips and carefully turn them, making sure they have all been covered. Place them back in the oven for 5 minutes. The parsnips will now be tender and sweet. Stir them in a serving dish and spoon some of the honey glaze from the pan over the top to finish.
Combine rind, juice, salt & vinegar in a mixing bowl. Pour over shrimp & marinate in refrigerator overnight. Line a wok with foil. Sprinkle tea, sugar & cayenne on the foil. Set a rack on top. Cover tightly, turn burner on high. Pot will start smoking as sugar melts. Turn off burner. Place shrimp on rack, re-cover & turn heat back on high. Smoke for 5 minutes. Do not overcook. Will keep 3-4 days in the refrigerator.
Mix together soy sauce, salt, sesame oil, sugar and hot sauce. Set aside. Slice celery on a slight diagonal and scald in a pot of boiling water for 2 minutes. Drain and put celery in ice cold water for 1 minute. Drain again and pour the sauce over the celery.
Bring water to a boil. Add rice and bring back to boiling. Stir, cover, reduce heat to low. Simmer 12-15 minutes. Remove from heat and let stand, covered, 5-10 minutes. Fluff with fork and serve.
In a small bowl, combine rice, eggs, raisins, zest, almonds & flour, then form mixture into 8 small cakes. In a skillet over medium-low heat, melt butter & fry cakes on both sides, about 2-3 minutes on each side. Remove to a serving plate & sprinkle with powdered sugar before eating, perhaps with a dab of jam or jelly!
Mix walnuts and margarine or butter in a 9 inch pie plate until well blended. Press on the bottom and sides of pie plate. Refrigerate. Microwave chocolate and 2 tablespoons of milk in large microwaveable bowl on high 1 1/2 to 2 minutes, or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate incompletely melted. Beat in cream cheese,sugar and remaining milk. Refrigerate 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust. Freeze 4 hours or until firm. Garnish as desired. (I used chocolate curls). Let stand at room temperature about 15 minutes or until pie can be cut easily. Store leftover pie in the freezer.
In the microwave or oven, bake the large potato (leave the skin on before and after cooking). While baking the potato, heat the chili on the stove top or in the microwave. After cooking the potato until tender, chunk it with a fork removing any brown spots while adding in the butter. Sprinkle the potato with cheese and pour on some of the heated chili. If necessary, heat the smothered potato in the microwave for 30 seconds or so. Mix in the crushed Fritos and top with sour cream, jalapenos, and Tabasco sauce, all to taste. Mix well, eat well, and tell your vegetarian friends and cardiologist that you'll die happy.
Combine first five ingredients in pot and bring to a boil. Boil for one minute. Remove from heat. Add oatmeal and coconut, mix well. Drop quickly with tablespoon onto waxed paper and let cool.
Pour boiling water over oats and let stand for 20 minutes. Preheat oven to 350 degrees. Cream, until light & fluffy, the white sugar, brown sugar and shortening. Add eggs, mixing well. Add oatmeal mixture, beat. Add flour, cinnamon, baking soda and vanilla, again mixing well. Pour into a well greased 9x13 inch casserole dish. Bake for 30-35 minutes. * Mix together ALL of the icing ingredients and spread over hot cake. Place back in the oven, for an additional 7-10 minutes.
Add olive oil, minced garlic cloves, and chili flakes to a cold frying pan. Heat to medium/high. Do NOT brown the garlic! As soon as the aroma of the garlic and chili flakes begins to escape, add the canned tomatoes, salt and 1/2 the basil. Bring to a boil. Add water. Lower heat and simmer for at least 1 hour. Reduce sauce by half. When ready to serve, garnish each plate with leftover fresh basil. Serve over your favourite pasta shape.
Halve the cherry tomatoes. Pluck leaves from basil and tear into 1 inch pieces. Cut the prosciutto into 2 inch segments. Skewer a tomato half (uncut side first) with a toothpick and slide to the end of the toothpick. Skewer basil, then mozzarella pearl, then basil. Fold 2 inch piece of prosciutto in half and skewer. Take another tomato half and skewer (cut side first).
Preheat oven to 400 degrees. Butter a 9" cake pan and coat the bottom and sides with a thin layer of bread crumbs. Place the pears, apples, butter, and sugar in a 1-quart pot; cook over medium heat, covered, until the fruit breaks down into a puree, about 20 minutes, stirring often and removing the lid if the mixture becomes too liquid; cool to room temperature. Meanwhile, soak the raisins in the Torcolato. Heat the milk in a saucepan with the vanilla extract, and cinnamon; put the breadcrumbs in a bowl and pour the hot milk over them; set aside for 30 minutes to let the bread crumbs absorb the milk. In a large bowl, beat the eggs with the fruit puree, lemon zest and salt using a wire whisk. Using a wooden spoon, fold in the bread crumbs and raisins, including the Torcolato used to soak the raisins. Pour the mixture into the prepared cake pan and smooth the top with a rubber spatula. Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean; cool on a rack and unmold. Dust the cake with the sifted confectioner's sugar and garnish with the grapes. Serve with glasses of the same dessert wine used in the cake.
For sesame-chili sauce: in a small saucepan combine all of the ingredients except chicken; cook over medium heat until bubbly, stirring frequently; reduce heat; cover and simmer for 5 minutes and set aside. Rinse chicken and pat dry; remove skin if desired. Place chicken, bone side down, on an uncovered grill over medium coals (or gas grill set to medium); grill for 20 minutes; turn, grill 15-25 minutes more or till tender and no longer pink (cut to test). Brush with sauce frequently during the last 10 minutes of grilling. Transfer chicken to a serving platter; heat any remaining sauce and pass with chicken.
Melt butter in a large saucepan over low heat. Stir in condensed milk and regular milk. Add all morsels, stirring constantly until smooth. Remove from heat. Stir in marshmallow cream and extracts. Spoon mixture evenly into a large pan, or several smaller ones, depending on how thick you want the fudge to be. I recommend not making it too thick, it's very sweet. Cover and chill. Cut into squares, store in fridge.
Preheat oven to 450°F. Remove the fat from around the ham steaks; using whole cloves stud the ham and keep aside. Add celery and onion to butter and saute for about 10 minutes. Toss slightly after adding bread cubes, cinnamon, egg, parsley and salt. Take a big double-thick square aluminum foil, put one of the ham steaks in the middle and cover using stuffing mixture. Arrange the other ham steak on the top. Use toothpicks, if required, to secure the second ham. Pull up the aluminum foil, cover the ham and seal. Fold the ends so that ham is completely secured inside. Put on on the oven rack and bake for25 minutes. Unwrap the foil and bake for 10 more minutes. Arrange on the platter and serve hot.
Heat butter in a large frying pan. Add onion and bacon and cook until softened. Stir in pears, apples and thyme, and cook until heated through. Place flour in a small bowl. Add eggs and remaining milk and beat until smooth. Whisk in salt. Spread fruit over bottom of a 9x13-inch baking pan. Pour batter on top. Bake in 350°F oven for 30 minutes until puffed and lightly browned. Cut in squares and serve with warmed maple syrup.
Directions Add water, 1/4 cup butter, egg, salt, bread flour, sugar and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. Meanwhile, put 1/4 cup butter in baking pan. Melt butter over low heat. Tilt pan to grease bottom. When cycle is complete, remove dough from machine to lightly floured surface. Roll out dough 1/2-inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half. Arrange folded dough in rows in pan, each nearly touching the other. Knead trimmings together; re-roll and cut more rolls. Cover and let rise in warm, draft-free place about 45 minutes, or until doubled. Bake in a preheated 400-degree oven 15 to 18 minutes, or until done. Remove from pan and let cool on wire rack. Brush With additional butter if desired. Makes approximately. 12-18 rolls. At 4 rolls each calories = 154. I've made the mistake of using margarine in this recipe and ended up with flat rolls even after a good raise due to the water content in some margarines. Best Wishes and Enjoy! The original recipe is more than 30 years old.
Preheat oven to 350F and line baking sheets with parchment paper or spray with non-stick cooking spray. In a large bowl or with a stand mixer, beat the butter with brown sugar until fluffy. Beat in honey, egg and vanilla. In another large bowl, stir together both kinds of flour, baking powder, baking soda and salt. Add to wet ingredients and mix until combined. Stir in chocolate chips, grated zucchini and walnuts until evenly mixed. Drop cookie dough from a tablespoon onto baking sheets and bake for 15-17 minutes or until lightly browned. Remove from oven and allow cookies to cool for a couple of minutes. Remove cookies to cooling rack.
Soak the chicken breasts in the Italian dressing for about 30 minutes, then roll in bread crumbs. Place in baking dish and cook in oven for about 1 hour. Enjoy!
Flatten chicken slightly. Dust with flour. Salt and pepper chicken. Fry in hot oil 5 minutes each side. Remove chicken from pan. To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.
Heat sesame oil and red pepper flakes in nonstick skillet or wok. Cut asparagus spears into 1 1/2 inch pieces. Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes. Add mushrooms and cook for 3 minutes. Add garlic, saute, stirring constantly, for 30 seconds. Mix sugar and soy sauce together in small bowl until combined and add to pan. Mix well to coat and stir-fry for 3-4 minutes. Asparagus should be crisp-tender at this point. Serve.
In a large bowl, combine the vanilla pudding mix, sour cream, milk, and orange rind. Add the whipped topping and beat with a wire whisk for 1 minute or until well blended. Spoon half the mixture into the pie crust. Press the strawberries, stem-side down, into the mixture, then top with the remaining mixture. Freeze the pie for about 1 hour or refrigerate for 3 hours before serving. Garnish with additional whipped topping and/or strawberries.
Prepare chicken according to package directions. Place cooked chicken in a large skillet. Add sweet and sour sauce, pineapple and frozen vegetables. Cover and simmer 25 minutes or until vegetables are tender. Serve over rice.
Heat the beans and cottage cheese together on stove to the desired temperature. pour in a bowl and season with salt, black pepper and the crushed red pepper or cayenne if you like it spicy.
Rinse the chickpeas. Fry the eggplant cubes in the oil until golden on the outside and tender inside. This will take about 10 minutes. Remove with a draining spoon. If there is no oil left in the pan then add a little more and when it is hot, add the ginger, garlic and chilli and fry for one minute. Stir constantly. Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices. Add the tomatoes and their juice, chickpeas and water. Bring to a boil and simmer. Cook for 15 minutes, add the spinach and bring to a boil. Cook for a further minute or two until the spinach is tender. Stir the eggplant back in, season with salt and pepper and serve hot.
Make one pie crust of your choice. Peel and slice apples and arrange in the pie shell. In a mixing bowl beat eggs add sweetened condensed milk, butter, cinnamon and nutmeg. Pour over apples. In mixing bowl combine sugar and flour and cut in second butter which should be cold until crumbly. Stir in nuts. Sprinkle over pie. Bake 10 minutes 425 then turn oven to 375 and cook 35-40 minutes until golden brown.
Place all ingredients in container of a food processor, and pulse several times until well blended. Place mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
In a nonstick skillet, heat the olive oil over medium/high heat. Saute the onions and garlic until soft. Remove from heat. (Note: If you are using Italian stewed tomatoes, change the cheese to the Provolone and add the basil & pepper. If you are using the Mexican stew tomatoes stay with the cheddar cheese.). In a large bowl, combine the garlic/onion mixture with the ham, beans, tomatoes, cheese, basil & pepper. Spoon into a lightly greased 3 quart casserole dish. Combine 1 Tbs olive oil, bread crumbs, parmesan and parsley and spoon evenly over casserole. Bake in a preheated 350°F oven for 30-40 minutes, or until topping is a light golden color.
Put water on to boil and put pesto into a bowl to warm. Cook pasta 2 - 4 mi, drain, toss in bowl with pesto. Serve with crusty bread and garnish with sun dried tomatoes and grated hard cheese.
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and sweet potato to the pan; cook for 5 to 7 minutes. Season with cumin, coriander, red pepper, and salt and pepper. Mix in chicken broth and browned chicken. Place lid on skillet and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is blended well. Replace lid to simmer for 2 more minutes.
Tear bread into small pieces into a large bowl. Saute' the celery, onion and carrot in a frying pan with margarine until tender. Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix. Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces. Mix until blended. Empty mixture into a 2- quart well-greased casserole dish. Bake in 350 degree oven for about an hour. Cover lightly with foil and bake for an additional hour at 300 degrees. Outside will be crunchy, and while the inside is fluffy and moist.
Pour the French dressing into a medium bowl. Dip each fillet into dressing, then place in a shallow baking pan. Top the fillets with tomato and cheese slices, then any dressing remaining in bowl. Sprinkle with oregano and Parmesan cheese. Bake in a preheated 450 oven for 20 minutes or until top is golden and fish flakes easily.
Lay one sheet of phyllo dough on a damp tea towel. Brush lightly with melted butter. Repeat layering of dough and buttering (3-times)--cut dough into 6 rectangles with scissors round corners gently pleat each rectangle to fit into greased muffin cups (2-1/2 inch). Bake at 350°F for 6-10 minutes, or until crisp and browned. Cool. Beat cream cheese, sugar, lemon rind and juice until smooth. Fold in whipped cream. Spoon mixture and cherry filling into each cup.
Heat oven to 350 degrees. Place drained yams in an ungreased 1/2 quart casserole or baking dish. In a small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350 for 35 to 40 minutes or until bubbly.
Prepare crusts, place bottom crust in an oiled pie plate, cut vents in top crust and set aside. Using a large skillet, toss peaches, cornstarch, cinnamon and baking soda. When cornstarch is dissolved, add honey and stir to mix. Bring to a boil, reduce heat, and simmer for 4-5 minutes or until thickened. Remove from heat and add lemon juice. Pour into bottom crust. Add vented top crust. Crimp and seal crusts. Place on a baking sheet. Cover lightly with foil. Bake for 20 minutes, remove foil, and continue baking for 20-25 minutes longer until crust is slightly browned.
Melt cream cheese and blend with salad dressing until smooth. Spread chicken in 9 x 12 baking dish. Pour hot sauce over chicken. Pour cream cheese / dressing mixture over all. Cover with foil and bake 20 minutes at 350 degrees. Remove foil, top with cheese and bake an additional ten minutes.
Slice the potatoes into about 1/2-inch wide strips, or to desired thickness. Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes). Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days. When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches). Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil. In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot. Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally). Remove with a slotted spoon and place into a large bowl. Repeat with the remaining potatoes. When the fried potatoes are room temperature prepare one or two large cookie sheets. Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer. **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness. After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.
Preheat oven to 450 degrees. Combine rosemary, garlic and pepper; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Reduce heat to 325 degrees. Roast, uncovered for 30 to 40 minutes per pound depending on the thickness of the roast. Take meat out of oven at the last 1/2 hour of cooking time. Arrange oranges over roast. Combine glaze ingredients and brush over roast. Bake 30 minutes longer or until meat thermometer reads 170 degrees, brushing often with glaze. Let stand 10 minutes before slicing.
Combine first 5 ingredients in a small bowl; rub onto salmon. Place salmon, skin side down, on greased grill over medium heat; close lid and cook, turning once, until fish flakes easily when tested, about 10 minutes -- OR bake in preheated 350F oven for about 10 minutes. SALSA: Drain pineapple, reserving 2 tbsp juice. Combine with remaining ingredients & serve over salmon.
Cream butter and sugar. Add eggs one at a time mixing well after each addition. Sift flour and baking powder together. Mix buttermilk and lemon juice together. Alternately add dry ingredients and wet ingredients to butter/sugar mixture. Add lemon zest and mix until just smooth. Spray and flour 2 small bundt pans. Bake at 350. cool, dismount, wrap in plastic and refrigerate overnight. Ice with glaze before serving. Note baking time will vary depending on size of pans. Cake is done when a tester comes out clean.
In skillet brown ground beef with taco seasoning and drain fat. Pour instant rice in the skillet and stir to mix with the meat. Add the corn, beans, tomatoes, and water, stir and cover and let simmer on low heat for 10 minutes. Remove lid and cover with cheese replace lid and let stand for 5 minutes allowing cheese to melt. Serve with a green salad.
Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator. When ready to prepare, drain and dust chicken breasts with black pepper. Grill on an outside grill (or George Foreman works) 3-4 minutes on each side. If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans. Serve with a serving of your favorite Mexican rice and Pico de Gallo.
In a medium saucepan, dissolve sugar in water and vanilla. Bring to a boil, let boil one minute, then remove from heat. Stir remaining ingredients into sugar water until it is well mixed and chocolate is completely melted. Pour into a 9" x 9" baking pan. Cover loosely and freeze for two hours, until it is frozen at the edges. Scrape the ice with a fork, mixing it towards the center of the dish. Repeat every 30 to 40 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky). Keep frozen until ready to serve. Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly. QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.
Mix together butter and garlic until smooth. Spread butter generously on split bread halves, and sprinkle with Parmesan cheese and oregano. Bake at 425F until cheese is lightly golden and remove from oven. Build layers of meat and cheese on bread. Top with lettuce, tomatoes, olives. onions, mushrooms, green peppers, and banana peppers. Top with upper layer of bread and press down gently. Slice into 8 servings.