HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices. Heat 1/4 cup of the oil in 2 large skillets until shimmering. Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.
Preheat oven to 350°F. Combine cream cheese, sugar, vanilla, egg. Pour into pastry shell. Refrigerate at least 1/2 hour, or until cheesecake is firm. It has to be firm before you spoon on the pumpkin mixture. Combine remaining ingredients except for syrup and nuts. Spoon carefully over cream cheese mixture. Bake 65-70 minutes -- when cool, brush with maple syrup and decorate with walnuts or pecans.
In a medium saucepan over low heat or in the microwave, combine 1/2 cup margarine or butter, cocoa, sugar and the vanilla extract. Stir until margarine melts. Add the egg. Stir until thickened, about 3 minutes. Add graham crackers and coconut, mix well. Press into a greased 9x9 pan, I use cooking spray. Cream 1/2 cup margarine, milk, pudding mix, and powdered sugar. Beat until fluffy. Spread over crust. Chill until firm. Melt semi sweet morsels and 2 tablespoons margarine. Cool slightly. Spread over pudding layer. Chill until set. Cut into small bars to serve.
Mix and sift flour 2 tablespoons sugar, baking powder and salt. Cream butter, add sifted ingredients and mix. Combine slightly beaten egg and milk and add to creamed mixture. Mix well. Press mixture onto bottom of greased 7" x 11" x 1-1/2" pan. Press apple slices into dough so they overlap. Prepare topping:. Place cherry gelatin in 8 ounce cup and fill cup with sugar. Cut butter into flour to make coarse crumbs. Combine crumb mix with gelatin mix. Sprinkle over apples. Bake in 350 degree F. oven about 50 minutes.
Preheat broiler. Combine all ingredients, except butter and flour. Bring to a boil. Reduce heat and simmer 5 minutes. Blend melted butter with the flour to make a roux. Add roux to the corn and mix well. Remove from heat. Pour into a casserole dish. Sprinkle with Parmesan cheese. Broil until cheese is nicely browned.
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems. Prepare garlic, onion and mushrooms and set aside. In a blender or food processor, puree 1 can of broth and 1 can of beans until smooth. Combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts). Bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom. Reduce heat and simmer 30-45 minutes, stirring occasionally.
Wash pears; peel, core and grind. Wash oranges and lemons; remove seeds and ends. Grind citrus, skins and all. Place all the fruit in stainless steel kettle, add sugar and stir well. Bring to a boil and cook until clear. Pour into sterilized jelly glasses and seal.
Remove stems from tomatoes. With the tip of a sharp knife, pierce tomatoes. Carefully insert a sliver of garlic into each tomato. Place tomatoes in the center of a 18x12 sheet of foil. Drizzle tomatoes with the olive oil; sprinkle with rosemary, parsley, sugar and salt. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes. Grill tomatoes on the rack of a grill directly over coals or gas burners for 4 to 5 minutes or until heated through. Or bake in a preheated 350*F. oven for 4 to 5 minute or until heated through. To serve, carefully open foil packet(watch out for hot steam!). Move tomatoes to a serving platter. Sprinkle with salt and serve immediately.
Allow all ingredients to come to room temperature. Mix all ingredients, except fruit, together in a bowl. Dip strawberries into mix and eat.
Whip together balsamic vinegar and honey. Add all ingredients to salad contents and toss gently. Mandarin orange may be replaced with a tangerine, if you wish.
Heat a gas grill to medium high or prepare a medium-hot charcoal fire. In a medium bowl, mix the olive oil, thyme, marjoram, lemon zest, red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush the tomatoes and eggplant slices with 1 tablespoon of the herb oil olive. Season with 1/4 teaspoon salt and a few grinds of pepper. Marinate the mozzarella in the remaining oil. Grill eggplant, flipping once, until nicely browned and tender, 2-3 minutes. To serve-put a tomato slice on four plates. Top each with a slice of eggplant, hen a slice of mozzarella Repeat, ending with a tomato slice. Drizzle with any remaining oil and serve.
Bring 1 gallon of water to boil, then reduce heat to approximately 160 degrees. Once heat is reduced slowly stir in honey and let cook for 10 minutes. Remove honey/water mixture from heat and let cool, add in lemons, oranges, and spices (in a cheesecloth bag). Store in a sealed container overnight in refrigerator. Put mixture in a 5 gallon cooler and add cold water to fill remaining space, stir well. Serve over ice.
Preheat oven to 425 degrees. Roll out pie dough and line 2 large pie plates. Mix all filling ingredients (excluding whipped cream and candied ginger) with whisk. Pour into crust. Bake in preheated oven at 425°F for for 15 minutes. Lower temperature to 325°F and bake for 45 more minutes, or until set. Cool pies. Top with cream and sprinkle ginger over cream.
Soak the beans, lentils & chick peas over night in plenty of cold water. Once soaked, rinse them well & pick out any bad bits, grit etc. Place the beans, lentils & chick peas in a pressure cooker with the water & salt. Cook on a medium heat for 15 minutes (time from when the cooker reaches it's pressure). In a separate pan, cook the rice how you like it - I rinse it then add it to 1 1/2 cups of lightly salted water, cover & turn heat down. Drain & set aside once cooked. In a frying pan / skillet, brown the onions in the olive oil. Set aside once cooked. When the pulses have finished cooking, allow the cooker to de-pressurize then add the rice, onions, caraway seeds & re-season if desired. Simmer uncovered until the soup is the consistency you like - you can add a little more water or stock if it thickens too much. Add the lemon juice & cook for a couple more minutes before serving.
Bring the water to the boil, and put in the sweet potato. When the water returns to the boil, add the ginger, and continue cooking until the potato is tender and cooked through. Add sugar and a little arrow starch, and allow it to dissolve completely. Then remove from the heat. Serve hot. P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.
Place unpeeled potatoes in a lrg saucepan, cover w/water, bring to the boil & cook for 20 min or until very tender. Remove from the heat & allow to cool. Peel the cold potatoes & cut into 1-in cubes (2.5 cm). Heat the oil (or ghee) in a lrg frying pan until hot. Add potato cubes & fry until golden brown on all sides. Sprinkle potatoes w/the remaining ingredients, stir to evenly coat & add salt as desired. Remove w/a slotted spoon & serve hot or cold.
In a medium saucepan bring water to a boil. Stir in oats, peaches or any fruit of your choice, raisins, and cinnamon. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand for 2 minutes. Put oat mixture into 4 bowls, Pour 2 tablespoons milk over each serving. Low fat and no cholesterol.
Cook pasta until al dente and drain. Butter 12-inch cast iron skillet. Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt. Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet. Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.
Preheat the oven to 350 degrees and grease and flour a bundt pan. Melt the ice cream to two cups and combine with the cake mix and eggs. Add a touch of milk if the mixture is too thick. Bake about 37 minutes. Suggestions: Haagan Daz's Mayan Chocolate ice cream with devil's food cake mix, with hot fudge sauce and drizzled over the top. Ben & Jerry's Cherry Garcia with chocolate cake; rum raisin ice cream with spice cake; strawberry with strawberry cake, etc. Caramel doesn't work very well, and avoid mixes such as angel food cake.
Mix dry ingredients. Melt butter and mix well with dry ingredients. Beat the eggs and buttermilk and mix with the other ingredients. Add milk to make sure the batter is wet. Bake on two large trays in preheated 180C oven for 40 minutes, or until it's brown. Take out of oven. Let cool. When cool, turn out onto cloth and let it cool again. Cut into dipping-sized pieces. Put them back into the baking trays (you'll have to stack them a bit) and bake overnight or longer at 60°C Leave the oven door open so they dry out. Dip in coffee or tea and enjoy!
Place potatoes in a saucepan, cover with water, drop in chicken bouillon, and a little salt; boil until tender. Meanwhile, heat oil in a skillet, over medium heat, and cook onions, tomatoes, and parsley until onions are softened; season with cumin, sazon, salt and pepper. Place cooked potatoes into a serving bowl, pour tomato sauce over, covering potatoes, crumble cheese over top, and garnish with green onions, if desired.
Preheat oven to 350*. Cut the apricots in half and remove their pits. Arrange the apricot halves, cut side down, in a gratin dish. Spoon the jam over the fruit. Pour the half-and-half over the fruit. Sprinkle the almonds and sugar on top. Place in preheated oven for 30-35 minutes. Serve lukewarm.
Preheat oven to 400°F. Using small knife, cut an X in each chestnut. Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool slightly. Remove hard shell and brown skin from each nut. Set aside. Heat oil in large pot over medium-low heat. Add onion; saute until soft, about 5 minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes. Add nuts; cook until warm, about 10 minutes longer. Season with salt and pepper.
In a large soup pot over medium-high heat, melt butter. Add onion and mushrooms; cook, stirring occasionally, until soft, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Add chicken broth and spaghetti; bring to boil. Cook until pasta is tender, about 10 minutes. Add chicken, peas and half and half; continue cooking until heated through. Just before serving, stir in lemon zest, Parmesan and parsley. Season to taste with salt and pepper, and serve.
Mix together cottage cheese, egg and onion salt. In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion. Line bottom of a 9 X 13 inch pan with 4 noodles. Spread first mixture evenly on top. Add 4 additional noodles and cover evenly with potato mixture. Top with remaining 4 noodles, remaining cheese and bacon. Bake at 350 degrees for 30 minutes. Serve with sour cream. For best flavour, bake ahead and reheat. *My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*. **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.
Place tomatoes in a strainer over a bowl to catch all the juices. Very lightly oil a large heavy bottom pot, add shredded zucchini and 1/2 teaspooon salt, saute to release juices and reduce the liquid. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone. Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste. Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro. Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands. Process for 10 minutes in a hot water bath. Label and store in a dark place. Use with 1 year.
Combine dressing ingredients and preheat oven to 425 degrees. Peel onions. Cut into six 1/2" thick slices and place on an ungreased baking sheet. (You want to cut them in the same direction that do when you trim off the ends so that you see the rings of the onions.) (Hope that makes sense). Save onion scraps for another use if desired. Trim chicken of any visible fat and place in a single layer on onion slices, trimming and filling in as needed on each onion slice. (It's okay if the chicken hangs over the onion slightly). Drizzle about 1 tablespoon dressing mixture over each serving. Generously sprinkle on parmesan cheese and cayenne pepper to taste. Top with parsley. Bake at 425 degrees for about 30 minutes.
Pound chicken breasts until flat and thin. Set aside. Mix together the flour, salt, pepper, and oregano in a pie pan. Melt oil and butter in a large skillet and bring to a low boil. Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes. Turn over chicken pieces and add mushrooms. Cook until lightly browned. Add wine and sherry. Cover skillet and simmer for 10 minutes, turning chicken pieces once.
Boil the sauce, add cooked hamburgers and simmer. Serve burgers with any condiments you enjoy, they serve with onions, sweet relish and mustard.
Place the powdered sugar into a 1 gallon resealable plastic bag. In a large microwave safe bowl melt the butterscotch chips for 1 minute. Stir and heat for 30 seconds longer or until melted when stirred. Stir in the peanut butter. Stir in the cereal and mix until evenly coated; I use a big spoonula for this. Pour the cereal mixture into the sugar filled bag and gently toss the mixture to coat it evenly. It says it needs to be stored in the refrigerator but I never have and mine has never stayed around longer than a day or two anyway. :-) I am often asked to bring the chocolate version of this to my sister's house, I think next time I'll take a batch of each and see how it goes.
Line a sieve with cheesecloth (muslin) and place over a large bowl. Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours. Discard the captured liquid and place the yogurt in the bowl. Add the grated cucumber, garlic, olive oil, mint, chopped dill and milk. Mix well. Stir in the vinegar or lemon juice. Cover and chill for 1 hour. Before serving, season to taste with salt and pepper. Ladle the soup into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig. Serve well chilled. NOTES: Cucumbers are native to Asia, where they have been eaten for thousands of years. They contain a great deal of water, which makes them particularly refreshing in the hot summer months. When choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned English or hothouse variety. It has a superior flavor, less water and far fewer seeds. Three lemon cucumbers can be substituted for the single English (hothouse) cucumber, if you like.
Put in a frying pan (aluminum is suggested for these types of cooking but not necessarily) extravirgin olive oil, garlic, anchovies and the hot pepper (if you don't like too spicy use 1/2 teaspoon). Brown the previous ingredients until the anchovies melts. Meanwhile cut into with a knife the green and the black olives. Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt. Cook the sauce on a low flame/heat for 20 minutes. Meanwhile, use another pot to boil the water. Cook the pasta, exactly al dente ;-). Drain the pasta and dress it (in the same water pot) with half of the sauce you prepared. Plate up and add a bit more sauce on the top with a pinch of fresh parsley. Buon Appetito!
Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside. Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.
Put oil and margarine in a deep skillet. Saute onions and garlic over medium heat until golden. In a large, heavy pan, layer the ingredients as follows: 1/2 the tomatoes, then eggplant, zucchini, peppers, onions, and garlic. Repeat with second layer. Simmer covered, over low heat for 35-45 minutes. Uncover and continue to cook 10 minutes longer to reduce liquid. Serve hot or cold.
Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling. Remove pierogies with a slotted spoon and drain well. While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes. Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper. Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture. Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper. Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.
Combine first 5 ingredients in a large bowl and stir until sugar is dissolved. Add the rest, stir well and refrigerate overnight.
mix all ingredients for about 4-5 minute Run dough until smooth. Scale to about 80 grams each then mold to oval shape. Put into prepared grease pan. Rest dough not more than 20 minute after shaping. Bake in pre-heated oven 400 F for 20 to 25 minute or until golden brown.
Layers: Preheat oven to ''Broil''. Wash eggplants and potatoes (peel). Cut lengthwise down the middle, then into 1/2 inch slices. Sprinkle salt on both sides of the eggplant and potato slices. Coat 2 baking trays with olive oil (one for each vegetable because potatoes will cook faster than the eggplant). Use paper towels to pat the salt absorbed moisture from the eggplant and potato slices (I suggest leaving a little moisture on the potatoes because they tend to dry out). Coat eggplant and potato slices with olive oil and place in oven until browned (light to medium). Flip and repeat. Coat a non-stick 9 x13-inch baking dish with olive oil. Cover the bottom with your eggplant slices (potatoes will be used later). Set oven to 350°F. Beef: In a saucepan, add olive oil, beef, and preferred amount of onion. Cook until beef is brown and the onion is tender. Drain excess fluid. Add garlic, tomato paste, oregano, salt, pepper, garlic, parsley, cinnamon and nutmeg. Very important: taste after mixing and adjust ingredients accordingly (some people might like a little more of a kick). Heavy Construction: Pour enough beef mixture to cover eggplant. Layer with the potato slices. Cover with beef. Layer with eggplant slices. Make all the layers you can! Have fun with it, but remember to leave enough room for the cream sauce! Set aside. Cream Sauce: Melt butter in saucepan. Stir in flour, salt, nutmeg, and white pepper. Remove from heat and slowly stir in milk. Return to heat until slightly thickened. In a small bowl beat the eggs and additional yolk. Temper the eggs by adding a bit of the hot mixture (If you don't do this the eggs will instantly cook when they are added to the mixture). Over low heat: slowly add eggs to mixture. Mix well. *** Pour sauce over layers and sprinkle the cheeses. *** Bake at 350°F for 45 minutes to an hour (whenever the sauce is brown). *** Let the moussaka cool (until room temperature) before refrigeration.
Combine 1st four ingredients in a saucepan. Bring to a boil. Remove from heat. Mix in remaining ingredients. Pour into a lightly greased jelly roll pan. Bake 350 degrees for 20-25 minutes. Cool and frost. Frosting:. Place 1st three ingredients in a saucepan. Bring to a boil. Remove from heat. Blend in powdered sugar and vanilla until smooth.
Marinate the chicken with all the ingredients except the onions and the mushrooms for 1 hour Spread the onions in a pot (which is big enough to hold the whole chicken and has a tight lid) Put the mushrooms on top of them Then place the chicken on the veges Cook on sim for till chicken is done Keep checking if there is enough liquid as the onions should not burn They will caramalise and form a sauce with the musrooms If there is a dearth of liquid in the vessel put a tblsp of water at a time just enough to keep the dish from burning IF there is a lot of liquid that remains at the end of the cooking time then keep the vessel uncovered and the gas on full till all the liquid evaporates. Serve hot in a plate with the sauce poured on top of the chicken.
Preheat oven to 250 degree Fahrenheit. In a large bowl; beat egg whites with salt until foamy. Add mixture of gelatin and sugar gradually, beating until stiff peaks form. Fold in chocolate chips. Drop by teaspoons onto a cookie sheet lined with parchment paper. (I have also used a cookie sheet lined with aluminum foil and lightly sprayed with cooking spray) Bake at 250 degrees Fahrenheit for 25 minutes. Turn oven off. Let stand in closed oven for 30 minutes. Remove from cookie sheet and cool on wire racks.
Cut pumpkin, potato, & turnip into medium size pieces. In a little ghee fry the asafoetida, bay leaf, nigella (onion) seeds, cumin seeds, fenugreek seeds and mustard seeds. After mustard seeds "pop",add green chillies and then add potatoes and pumpkin to it. Add salt and turmeric, add (aprox 1/2 cup)water and pressure cook for 1 whistle. Open the cooker and add coriander, mango and red chilli poweders. Mix gently and add more water if needed to get the desired consistency. Add coriander leaves and mix well. Serve hot garnished with chopped coriander leaves.
NOTE-1: If you do not have buttermilk, then you can sour regular milk by adding 1 tbsp of white vinegar OR lemon juice per CUP of regular milk, and let it sit for a minute or two before using. NOTE-2: If you wish to boost the flavor even more, instead of the soft shortening (Spry), you can substitute bacon fat! While mixing batter, plug in waffle iron to heat up. In a large mixing bowl, beat the eggs until lightly frothy. In a separate bowl, sift together soda, flour baking powder, and salt. Add half the milk to the eggs, then half the dry ingredients, then ALL the shortening. Then add the remaining milk and dry ingredients and mix until batter looks somewhat lumpy. Don't worry the shortening is lumpy, that will add to the tenderness of the waffles. You may have to spray your waffle iron with some spray oil first to help prevent sticking, but you will only need to do that for the first batch. Start making your waffles when your iron is hot. ENJOY!