HumbleIntelligence/food-ner-1-Million huggingface dataset:
Oil a 13 x 5 inch baking pan. Set aside. Preheat oven to 375 degrees F. Place the olive oil into a pot on medium heat. Add the sliced onion, stirring unti lightly browned. Add the meat, stirring until brown. If you are adding cheese, stir it in now. Cut the top off each tomato and set "lid" aside. (Make sure you keep the lids.). Carefully scoop out tomatoes. Put the tomato insides in a blender and pulse once or twice to juice. (Alternatively, they can be grated.). Put half the reserved tomato juice, the rice or bulgur, and the mint in the pot with the meat/onion mixture, stir to blend. Season with salt and pepper to taste. Allow this mixture to stand 5 minutes. Carefully fill each tomato with the meat/onion mixture. The total amount will vary according to the size of the tomatoes, but a 3" tomato will take 3 1/2 to 4 tablespoons. Place tomatoes in the baking pan and cover each with a "lid.". Place the potato pieces in the spaces between the tomatoes, poking them down around and between the tomatoes. Combine the remaining tomato juice with 1/8 cup olive oil. Pour this mixture around the vegetables in the pan. (If you have less than 3-4 tablespoons of tomato juice left, add 2 tablespoons of tomato paste.). Stick the garlic around in the liquid. Bake on the middle shelf of the oven for an hour. Check the vegetables at this time to see if the tops are burning. If so, you could cover the pan with foil or drizzle some additional olive oil over the veg. Continue baking for another 30 minutes to an hour, until potatoes are tender. Turn oven off and allow dish to sit for 15 minutes to cool slightly. Remove from oven and set aside at room temperature for another 15 minutes. I like the remaining juice drizzled over my vegetables and usually use the cheese, as well. Add pine nuts or almonds if you like those.
In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender. In a very large bowl, combine the beans, pineapple, bacon and onion. Combine brown sugar and ketchup; stir into the bean mixture. Transfer to two greased 3-qt. or 13-in. x 9-in. x 2-in. baking dishes. Cover and bake at 350° for 20 minutes. Uncover; bake 25-35 minutes longer or until bubbly and beans reach desired thickeness.
Cut the chicken in small pieces or use wings and legs. Cut the union and garlic fine. Put one table spoon of butter in a wok or frying pan with the union and garlic, smoother it. Rub the chicken with the bouillon powder and put this plus the rest of the butter and oil in the pan. I use a combination of oil and butter because it gives a better result in flavor and keeping the chicken moist. Keep the chicken on the stove on a low temperature. Put the CANDLENUTS NOT MACADAMIA NUTS * (YOU CAN FIND THIS IN AN ASIAN STORE food.com didnt recognize the ingredient but it exists) in a kitchen machine; make sure it's not cut as fine as powder but also ensure the pieces are not too big. Slice the lemon grass and when you've done all that put the rest of the ingredients in the pot and let it smoother until the chicken is done. Add more water if necessary all depending on your preference of sauce - think or thin. Serve it with pandan rice, slices of cucumber and tomatoes and a bit of fresh coriander. Enjoy this this dish.
Beat the butter with the sugar and essences. Add the eggs one at a time. Incorporate the flour and the almonds and knead lightly. Place dough in the fridge for about 1/2 hour. Roll out the dough and cut out rounds. Bake at 350 degrees F for about 20 minutes on greased and floured baking sheets. Take 2 rounds and put the together with marmalade, melted chocolate or dulce de leche. then you can also roll the wet edges in shaved coconut.
Clean the carrots and grate them, or chop them into a food processor or blender. Add the water and pulse until pureed. It is best to do this in two batches. Strain into a bowl using a fine strainer or cheese cloth. Squeeze the pulp to get all of the juice. You can strain a second time if you prefer less pulp in the juice. Add the vanilla, cinnamon and nutmeg and stir well. Add the sweetened condensed milk to your taste. Start with 1/2 a can and add until it is sweet enough for you. Chill for a couple of hours and serve over ice.
Mince 3/4 cup of mushrooms. Slice the rest. Saute' ham in oil, drain on paper towel. Set aside 6 shrimp and finely chop the rest. Add minced mushrooms, onions, and soy sauce to the chopped shrimp. Mix to a paste consistency. Place mixture in the middle of the wonton skin. Brush water on 2 borders of the skin, covering 1/4" from the edge. Bring one end over to form a triangle. Seal edges. Pull the other 2 ends together to meet and overlap under filling. Moisten 1 end, pinch firmly. Bring chicken broth to a boil. Add wontons, sliced mushrooms, green onions. Simmer 10 minutes. Add reserved 6 shrimp and spinach. Cook until spinach wilts. Top with ham strips.
Preheat oven to 350°. On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking pan with a depth of 1/2-inch. Add hot water to baking sheet coming halfway up the pie plate. Be careful not to get any water in the pie itself. Bake for about 55 minutes, or until a knife inserted near center comes out clean. Garnish with whipped cream and powdered sugar if desired.
In a non-stick wok, cook the chicken until browned all over. Remove and keep warm in a bowl. Add onions, bell peppers' and lemon grass. Cook until veggies are crisp tender. Add walnuts, stir-fry for a minute or two, add chicken, lime juice, sauce, rind, stock cube and garlic and rosemary. Stir-fry until it has heated through. Serve hot!
Bring soymilk to a boil in a pot on the stove. Turn off the heat and let cool to between 180 - 200 degrees F. Dissolve 1 teaspoon of nigari into 1 cup of warm water. Slowly pour 1/2 cup of nigari solution into the pot of soymilk and lightly stir. Wait 2 - 3 minutes and add more of the nigari solution until the soybean curd separates from the liquid. Strain the water from the curd and press into a mold to drain. The more you press the liquid out of the tofu the firmer it becomes. Be sure to press the desired amount of moisture out of the bean curd before it cools. Use immediately or store in water in a covered container in the refrigerator.
Put instant coffee in a small dish and grind fine with the back of a spoon. Mix coffee, butter and sugar. Add vanilla. Sift dry ingredients then add to the butter mixture. Shape into bean shapes and score lightly down the back of each cookie with a butter knife. Bake 325°F for about 15 minutes or until the edges just start to brown. Let cool and dip end in melted chocolate. Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate. Enjoy.
Preheat oven to 325 - 350F (ovens vary). Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan. Bake chicken breast for 30 minutes. Remove chicken from oven to cool. Cut chicken into 1/4 inch strips. Set aside. Mix softened cream cheese and salsa. Spread flour tortillas with cream cheese mixture. Cut cheese slices in half and place the halves length wise on flour tortilla's in the middle. Layer 2 ounces of chicken strips on top of cheese. Top the chicken with shredded lettuce, sliced black olives and sliced green onions. Salt and pepper to taste. Fold ends over and wrap tightly. Secure with toothpicks.
Wash and peel carrots. Wash again. Cut carrots into 3 inch pieces. Slice thicker ends in half lengthwise. Combine brown sugar, water and orange juice in a saucepot. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot. Pack carrots tightly into hot jars, leaving 1-inch headspace. Ladle hot syrup over carrots, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.
Roll the pastry to 1/4"/5mm. Mix the finely chopped chilli with the sun-dried tomato paste or finely chopped sun-dried tomatoes and spread all over the pastry. Look for the tubs of sun-dried tomato pesto beside the regular basil pesto in the fridge section of your supermarket. It makes a great tasty pizza sauce. Bake in a hot oven (200C or 400F) for 8 minutes. Zest and juice the lime. Combine the shredded crab meat, lime zest, lemongrass and a little of lime juice. Slice the mozzarella into about 6 slices. Remove the pastry from the oven and scatter the crab mixture and mozzarella slices over the top. Add a grind of black pepper and salt to taste. Put back in the oven for about 10 minutes until the cheese is golden and bubbling. To serve, scatter the rocket over the pizza while still hot. Thin the mayonnaise with the rest of the lime juice and drizzle over the rocket.
In 12-inch skillet over medium heat, in 2 tablespoons hot oil, cook shrimp stirring frequently, until shrimp turn pink, about 3 minutes. Remove from pan and set aside. In same skillet, in remaining tablespoon of hot oil, add mushrooms and garlic and cook until mushrooms are tender, about 5 minutes, stirring occasionally. Add tomatoes, lemon juice, salt, and pepper and cook 3 minutes more. Return shrimp to skillet and heat through. Sprinkle with parsley and serve over rice.
Preheat oven to 350F degrees. Place the oats in a pie pan and toast them for 20 minutes, stirring often to toast evenly and not burn. Remove when slightly golden. Combine oats with buttermilk in a small bowl and let stand for 20 minutes. In a large bowl, combine the flours, baking soda, sugar, baking powder, salt and dried currants. Reset the oven to 400F degrees. Butter a baking sheet. Using a pastry blender, cut the 4 tablespoons butter into the flour until the texture is coarsely crumbled. Stir in the buttermilk/oat mixture until combined. Flour your hands and scoop up the dough, forming it into a ball. Do not overmix. Press the ball of dough directly into the pan, then press into a 3/4" thick circle. With a sharp knife, score the surface, almost to the bottom, making eight wedges. Brush the surface with milk and sprinkle a bit of sugar and cinnamon on top. Bake for 12 to 15 minutes. Cut into wedges.
Pour the condensed milk into a heavy saucepan and heat over medium flame for 2 minutes. Add the coconut powder and stir until the mixture leaves the sides of the pan and becomes sticky. Turn off heat and let it cool for 5-10 minutes. Meanwhile, peel the cardmom pods and grind the seeds. If you don't have a mortar and pestle set, just place the seeds between 2 thickly folded pieces of cling wrap and crush it with any flat, reasonably heavy object. Add the cardamom powder to the coconut mixture and mix well. In a small pan, heat half the clarified butter and roast the almonds until golden brown. Set aside. Grease your hands with a little clarified butter from the remaining half and start forming balls with the coconut mixture. The ladoos should be roughly the size of golf balls and smoothened between your greased palms. Decorate each ladoo with a few slivers of the almonds you roasted in step 6.
Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender. Stir in flour and taco seasoning mix. Gradually stir in milk until blended. Add remaining ingredients except cilantro. Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thicken, stirring occasionally. Stir in cilantro. And Enjoy!
In a bowl combine beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and egg. Mix well. Make 5 burgers. Poke a hole thru the middle. In a small bowl mix together water, hoisin, and sesame oil. Place burgers on a hot grill and brush the top with the previous mixture. Flip after 7 min or so and baste the other side. Serve with condiments of choice.
Preheat oven to 350°F. Spray a 9-inch square pan with nonstick cooking spray and set aside. In a small bowl, combine ingredients for streusel, except butter; mixing well. Cut in butter until mixture resembles coarse crumbs; set aside. In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well. Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute. Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture. Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch. Cut into squares.
Prick each potato several times with fork. Arrange spoke-fashion in microwave oven. Microwave on HIGH 14 to 16 minutes until tender. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly. Add sauce, basil and red pepper to vegetables in saucepan. Heat to simmering, stirring. Season with salt and pepper. Split and fluff potatoes; place on four serving plates. Spoon vegetable mixture over potatoes, dividing equally.
In one small bowl, dissolve yeast in the warm water, put to the side to stand for 5-10 minutes. Mash bananas in other small bowl. In large bowl mix: oil, sugar, salt, and boiling water, stirring so it's all mostly dissolved. 4Add the cold water to the large bowl (the mix should be warmish now but not hot). Stir in yeast mix. Add bananas. Add flour, one cup at a time. Turn out onto lightly floured surface. Knead for 5-10 min, dough should be smooth, not too stiff or too runny. Lightly coat the large mixing bowl in oil, turn the dough in it to just coat it with oil, place a towel over the dough in the bowl and let it rise for about 1 hr, till double in volume. Punch dough down, turn out and knead again 2-3 minute Divide dough into 2 balls, divide each ball into 3 sections, roll each section into long ropes and make 2 braids. Preheat the oven to 350. Let the braids rise 45 minute Boil a little more water. Just before putting braids in the oven, brush them with boiling water, then sprinkle with sesame seeds, poppy seeds, or sea salt.
Place the grapes in a food processor. Process with 3 or 4 on and off turns, until coarsely chopped. Set aside. In a large skillet, melt butter; add onion and cook until just tender, about 5 minutes. Add rosemary and oregano. Cook for 1 minute. Add chopped grapes and vinegar; cook 1-2 minutes more until heated through. Transfer to a serving bowl. Serve using a slotted spoon. Enjoy! Makes 24 (2 tbls.) servings.
Wash the chicken wings and wipe dry. Cut off the wing tips. Bend each wing until you can see the joint, then cut through with a sharp knife. Rub each piece with salt. Mix the grated ginger and most of the spring onions with the sake, soy and mirin. Toss the chicken wings in the marinade until well coated, cover with plastic film and leave for at least 30 minutes. Heat the grill or a cast-iron griddle. Drain the wings, reserving the marinade, and cook on both sides until half cooked, for around 10 minutes. Coat in the marinade once more, then cook for a further 10 minutes, or until golden and tender (chicken always takes longer to cook than you think), turning once or twice. Scatter with the remaining spring onions and serve with lemon wedges and steamed rice.
Place the cassava/yucca pieces in a large pot and cover completely with water. Place pot over medium heat and boil cassava/yucca pieces till they are a little more than fork tender (this may take 30 minutes or more - depending on the cassava pieces. Some take longer than others). NOTE: Check the cassava while it is boiling during the 30 minutes. If it isn't soft enough but needs more water, feel free to add more. While the cassava/yucca is boiling, prep other ingredients. Chop one medium onion into strips, chop 4-5 garlic cloves and de-seed the roma tomatoes and chop into 8 pieces each. Place all into a bowl. When cassava/yucca is soft enough, drain in a colander and place an iron pot on the heat and add in 3 tablespoons of vegetable oil. When the oil is heated a bit, throw in the chopped onions, garlic and tomatoes. Stir these regularly for the next 3-5 minutes. The onions should become soft and translucent, the garlic should be slightly soft and the tomatoes should be almost disintegrated except for the skin. Add in the boiled cassava/yucca and stir well to incorporate all ingredients. While incorporating, try breaking apart the cassava/yucca even more with your spoon. The end product should be semi-smooth, semi-chunky. If it seems a bit dry, add in more oil - but this should not be necessary. Add in salt (to your taste) and stir well to incorporate evenly. Turn off heat and now you are ready eat!
Crumble butter, brown sugar, vanilla and flour in a bowl. Stir in walnuts (optional) and chocolate chips. Press into an ungreased 9x9 pan. Bake at 350 degrees for 25 minutes. Cut while warm. Cool. Enjoy!
Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and saute for 3-4 minutes, stirring often. Add the broth, water, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is. Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly. In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley. Mix well. Add the lemon zest and juice and barley and mix. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed. Let the salad marinate for about an hour before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.
Finely grate zest from oranges, then squeeze enough juice to measure 1 cup. Pour juice through a fine sieve into a 2-quart heavy saucepan, discarding pulp, and stir in 1 cup sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals with a brush dipped in cold water and skimming froth as necessary, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel. Immediately divide caramel among ramekins, tilting if necessary to coat bottoms. Preheat oven to 325°F and line bottom of a small roasting pan with a folded kitchen towel. Bring milk and zest just to a simmer over moderate heat, then remove from heat and let stand, covered, 10 minutes. Whisk together whole eggs, yolks, and remaining 3/4 cup sugar in a large bowl, then whisk in warm milk. Pour custard through fine sieve into a bowl, pressing on and discarding solids. Divide custard among ramekins and arrange ramekins in roasting pan. Carefully add enough hot water to pan to reach halfway up sides of ramekins. Bake in middle of oven until custard is just set (but still trembles slightly in center), 50 minutes to 1 hour. Run a thin knife around side of each ramekin to loosen, then transfer ramekins to a rack and cool. Chill, loosely covered, at least 2 hours. To unmold, invert plates over ramekins and invert custards onto plates.
Saute chopped broccoli, mushrooms and onion in butter till tender. Salt and pepper lightly. Toss with wine. Beat eggs in a large bowl. Whisk in ricotta/cottage cheese and sour cream. Boil noodles in salted water till slightly underdone. Drain and butter. Removed sauteed vegetables from pan to cheese mixture with a slotted spoon. Add noodles and either 1/4 cup bread crumbs or 2 T wheat germ. Mix everything. Spread into buttered 9x13 baking pan. Top with more breadcrumbs or wheat germ and grated cheddar. Bake covered for 30 minutes at 350. Uncover and bake for 15 minutes more.
Brown pork chops in pan with cooking spray. till about 1/2 done. Drain tomatoe juice into measuring cup. Squeeze tomatoes to get out excess juice. Add enough water to make 2 cups liquid. Pour rice into bottom of prepared baking dish. and even out. Lay pork chops in single layer over rice. On each chop put one slice of green pepper, onion and tomato. If you have extra vegetables chop and shrinkle over casserole. Pour reserved tomato juice over te top. Cover and bake in a 350 degree oven for 1 hour or until rice is tender.
Before stir frying, make sure the rice is cooked and cooled and the onions, celery and carrots are chopped! (stir frying goes fast) Combine the sesame oil and garlic powder in a bowl and add chicken to marinate briefly while wok or skillet is heating. Heat electric skillet or wok to about 375 degrees and add chicken. Stir chicken and cook for about 5- 7 minutes. Add onions, celery, carrots and 2 tablespoons of the soy sauce. Stir to mix and add the egg. Continue mixing quickly. When egg is cooked, add cold rice and remaining 2 tablespoons of soy sauce. Stir-fry over high heat until rice is hot. Serve with crisp toasted pita bread.
Combine cabbage, 3 tablespoons lemon juice, and salt in a large bowl. Rub and squeeze the cabbage with your hands until the volume is reduced by half. Remove 2 tablespoons carrots and set aside for garnish. Combine cabbage, pickles, remaining carrots, arugula, parsley, cilantro and watercress in a serving bowl. Drizzle with olive oil. Sprinkle with Aleppo pepper and toss to combine. Adjust seasonings. Garnish with reserved carrots, parsley sprigs, and Kalamata olives.
Wash the etrog and dry it. Pierce the etrog with the crochet needle (see description above) and stick in one clove. Start at the top and work your way around the etrog until it is covered completely in cloves. This may take a while, it's a good thing to do in front of the television. Once the etrog is completely studded with cloves, let it dry in a warm area. It will shrink, the whole thing will tighten up, and you will have the most wonderful besamim for havdalah. Shavu'ah tov!