HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the flour with 2 cups of water until the flour is mostly dissolved. Heat a large skillet over medium heat. Add the olive oil, onions and mustard seeds; cook for 10 minutes, stirring occasionally until the onions are browned and the mustard seeds are toasted. Add the garlic and saute for 2 minutes more. Add the chickpeas; use a potato masher to mash them (they don't have to be mashed into a paste, just make sure each one is broken up slightly; a few whole ones left are ok. Add the herbs and spices, soy sauce, and lemon juice. Scrape the bottom of the pan to loosen any browned bits of onion. Lower heat and pour the flour mixture into the pan. Stir constantly until a thick gravy forms. Stir in the nutritional yeast. If it looks too thick and pasty, add a little of the extra water and mix well. Keep warm until ready to serve.
Prepare catfish fillets by squeezing lemon on the and the salt and the pepper,. preheat the skillet,. pour the minced garlic in the skillet and saute until slightly brown, then pour the mushrooms in also, then lay the fillets on the skillet and cook until slight brown also, pour the garlic and the mushrooms over and cover for about 5 minutes. serve and enjoy.
Cut the tomatoes in small pieces and mix with the celery and green onion and parsley. Add a mixture of orange and lemon juice as dressing. Use lettuce leaves as a bed for this salad and sprinkle with grated nuts.
For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using. For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning - adding more sugar or lime juice if needed. Aim for a tart, tangy flavour. For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying. Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside. Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime. Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.
Set oven to 325 degrees. Season beef brisket with salt and pepper. In a Dutch oven heat oil over medium-high heat. Brown beef on both sides; drain. Combine the next 10 ingredients; pour over meat. Cover tightly and bake for 2 hours at 325 degrees F. Add the red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat and veggies to a serving platter. Skim the fat from top. Reduce the pan juices for gravy. Slice the meat thinly across the grain. Serve with veggies and the pan juices.
Slice bread down middle lengthwise. Layer ingredients to cover bottom half of bread in the following order: ham, pork, salami, cheese, and pickles. Spread mustard on top half of bread. cover bottom half and slice sandwich diagonally. Sandwich may be heated in oven or served at room temperature. If Cuban bread is not available, you may use French bread (baguette type) or Italian bread.
Cream shortening, butter, and sugars in large mixing bowl; blend in eggs and vanilla. Combine dry ingredients and add to butter mixture. Mix until well blended. Stir in chocolate chips. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375° for 7-10 minutes until golden brown. **I like chewy cookies and if you do too, adjust the baking time accordingly).
In a small pot, caramelize water and sugar. It should bubble until it turns caramel-colored. Set aside. In a large mixing bowl, stir eggs and egg yolks until the membranes are completely broken. Do not beat or over-stir. Add the milks into the egg mixture and stir until smooth. Add vanilla. Stir again until smooth. Spread a cheesecloth over a second mixing bowl. Pour the milk and egg mixture over the cheesecloth into the second mixing bowl. This will remove any clumps of egg. This step isn't necessary, but makes the flan uniformly smooth. Pour the caramelized sugar into a cake pan. Tilt the pan to spread the caramelized sugar around the rim of the pan. If your sugar is not caramelized enough, the sugar will not stick to the sides of the pan. Pour the milk and egg mixture gently into the center of the cake pan. Fill a second pan that is bigger than the cake pan with hot water. Place the cake pan inside the pan filled with water. The water should reach half way up the cake pan. Place everything in the oven. Bake at 375 degrees Fahrenheit for one hour. Flan will be ready once a toothpick inserted into the center of the flan cleanly removes from the flan. Let the flan cool for 30 minutes, then place in the refrigerator to cool. Once the flan is cooled completely, remove from the refrigerator. (You can do this about 20 minutes before serving.). If the edges of the flan look adhered to the side of the cake pan, take a butter knife and gently ream the flan away from the edges of the pan. Place a platter over the top of the cake pan. The platter should be larger than the cake pan. Slide the cake pan off of the table with the platter on top of it so that you have one hand (opened flat) holding the bottom of the cake pan and one hand (opened flat) resting firmly on top of the platter. Take a deep breath and quickly flip your hands so that the cake pan is on top and the platter is on the bottom. Gently shimmy the cake pan away from the platter to reveal your beautiful and tasty leche flan!
Brown ground beef. Remove from pan. Saute onion and pepper in the same pan as you cooked the beef inches When onion is translucent, return beef to pan. Add flour, spices and sauce, let simmer until thickened. Meanwhile, slice the eggplant into 1/2 inch rounds and layer 1/2 of them in a 2 quart casserole dish. Add half the beef mixture, then half the cheese. Repeat layers. Bake at 325 degrees for 45 minutes.
Core and finely dice pears, but do not peel. Sift together flour, baking powder, salt and soda. Stir in wheat germ. Beat egg slightly and blend with milk, oil, and honey. Add to dry ingredients along with pears. Stir until mixed. Make streusel topping by combining all ingredients and mixing until crumbly. Pour batter into a greased 9-inch round cake pan. Sprinkle with streusel topping. Garnish with additional pear slices, if desired. Bake at 400 degrees for 25 to 30 minutes.
Thaw broccoli crowns in a 9" pie plate, layer with onions and then cheese. In a large bowl, combine eggs, milk, Bisquix and pepper, beat together well. Pour mixture over broccoli in a spiral motion (otherwise it may take too long to cook in the middle). Bake for 25-35 minutes at 400F (a knife poked into the middle should come out clean).
Boil or steam the potatoes until tender. Set aside. In a large nonstick frying pan put the oil, cumin seeds and dried red chilies. Heat over high heat until the cumin seeds darken several shades. Add the cooked potatoes and stir-fry for 1-2 minutes. Remove the frying pan from the hot burner and let the potatoes cool for about 15 minutes. Pour the potato mixture into a serving bowl. Add the cashew bits and the green onions. Stir in the mayonnaise, the black pepper, and salt as needed. Garnish with the cilantro, cover, and put into the fridge until well chilled.
Roll out one can of crescent rolls in bottom of 9x13 pan. I sprayed pan with cooking spray. Cream together: 2 8oz. cream cheese. 1 cup sugar. 1 teaspoon vanilla. Spread this mixture over crescent rolls. Lay second tube of crescent rolls over mixture. Melt 1/2 cup butter, mix in 3/4 cup sugar, 1 teaspoon cinnamon, and pour over top. Bake at 350° for 30-35 minutes.
Place scallops in bowl.Squeeze limes or lime juice over the scallops until scallops are completely covered in lime juice. Refrigerate scallops in lime juice at least 6 hours. If you do this in the morning, your appetizers will be ready for dinner and only takes seconds to prepare. Take egg roll wrappers, Cut 4 squares out of each sheet. Cut in half and then in half again to have uniform sized squares. Heat oil in a pan, fry the squares, flipping quickly until light golden brown. (Don't try to put all squares in at once, they fry super quickly and you may burn some trying to cook all of them at once. this only takes a few seconds each. Set squares on a paper towel to drain off excess oil. Place bacon on several paper towels and cover with several more paper towels. Put in the microwave for approximately 4 minutes. Check on them because Microwaves vary. When ready cut bacon so that each piece of bacon fits on the fried squares. I actually use scissors and cut the bacon, you could break the bacon as well. In a small bowl, mix mayonaise and a few drops of chili oil. (add more chili oil if you like things really hot!). You are now ready to assemble your appetizer.Take a fried square then place bacon on top, then drain the lime juice from the scallops,place one or two scallops on top of the bacon. Now add a dollop of mayonaise mixture.
Pour all liqueurs in a shaker with ice. Mix and shake til chilled. Pour into a rocks glass with ice. Serve. I garnished mine with some pomegranate seeds, which looked really nice in the bottom of the glass.
Empty frozen, thawed green beans into refrigerator container. Cover with 8 oz. Catalina dressing. Seal in plastic wrap and refrigerate overnight or at least several hours before preparing. At the time of preparation, drain the beans of the dressing and place in a greased (1 1/2 quart) baking dish. Stir into beans the ham, onion and dill weed. Drizzle with olive oil and dust with a little grated Parmesan cheese. Seal in foil or use a tight fitting lid on the baking dish and bake at 350° about 20-30 minutes til beans are tender/crisp and mixture is piping hot. (serves 4-6).
Grind together all the ingredients mentioned under'masala paste' and keep aside. Prick potatoes all over using a fork. Heat oil in a wok. Once its hot, deep fry the potatoes in it until golden in colour. Drain on clean paper towels and keep aside. Heat oil or ghee in a skillet. Add cumin and mustard seeds alongwith asafoetida powder. Allow to splutter. Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala. Add kasoori methi, salt, pepper, potatoes and a little water. Stir well. Cover and cook on medium flame until the potatoes are tender and ready to eat. Serve hot with naan or paratha or kulchas. Enjoy!
Brown beef in small amount of fat. Saute onions and garlic until soft but not brown; add to beef. Simmer for several minutes. Season with salt, chili powder and cumin. Melt cheese in double boiler; add tomatoes. Place lettuce and tomatoes in a large salad bowl; add beef mixture. Mix lightly; top with hot cheese mixture. Sprinkle with corn chips; serve immediately.
heat olive oil in saute pan over med heat, add onion adn garlic, cook for 5 minutes over low heat. add cider vinegar increase heat to high and cook 3 minutes. mix tomato paste, honey, seasonings, Worcestershire sauce and beef stock, cook for 12 minutes over med heat. pour sauce over spareribs and marinate for 15 minutes. preheat oven to 375*F. arrange spareribs with fat side up in large ovenproof frying pan. baste generously with marinade and season. cook for 1 hour in oven. baste pork every 10 minutes with marinade. if sauce begins sticking to pan during cooking, add a little water.
Make khameer 1 night before. Sieve flour and salt, add aniseeds and butter. Mix well. Gradually, add egg, warm milk and khameer. Knead well. Cover and leave the dough in a warm place for 2 hours. Divide the dough into 10 parts. Shape them into balls with the help of dry flour. Cover and leave them for 15 minutes. Flatten each ball into a pancake by tossing it from one hand to the other. Now pull one side gradually to make a triangle or oval shape. Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other. Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor). You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee. Place the pancake on a hot griddle, the moistened side down. When the lower surface is baked, invert the griddle along with naan over direct heat. Allow the upper surface to cook. Serve with any barbecued dish.
Vegetables can be chopped not too fine in a food processor, but much better done by hand. Combine all vegetables in a medium bowl. Toss with oregano, basil, thyme, and black pepper. Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine. Let sit for 1-2 hours. Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine. Return to bowl. In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes. Whisk rapidly while adding olive oil in a slow, steady stream until emulsified. Pour dressing over vegetable mixture, and toss to combine thoroughly. Cover, and refrigerate overnight. Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired. We like lots of garlic! Spoon mixture into a sealable container, and refrigerate. Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving. Serving Suggestions: Muffulettas, obviously! Cut Kaiser rolls or really big, round French rolls in half horizontally. Brush cut sides with a little of the liquid from the dressing. Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese. Top with several tablespoons of olive dressing and the top of the roll. Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar. Serve with mixed green, bell peppers, onions, croutons, cheese, etc. Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese. Serve with assorted crackers. Thin with some of the brine to use as a dip for veggies and/or chips. It's better as a spread on crackers or Melba toast than as a dip, however.
In a blender, combine pineapple juice, banana, sugar, orange and lemon juice. Add rum or vodka. Cover and blend until smooth. Stir in 1 1/3 cups water. Transfer to a 2 quart glass baking dish. Cover and freeze overnight. To serve, let mix stand at room temp for about 20 minutes To form slush, scrape a large spoon across frozen mix. Spoon the mix into a punch bowl. Slowly pour lemon-lime beverage down side of the bowl; stir gently to mix. To make kid-friendly, omit alcohol in step one.
Place oven rack in lower third of oven, heat oven to 375 degrees F (190C). Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside. Melt chocolate with 1/2 cup (125ml) butter. Keep chocolate warm over a pan of warm, tap water. Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar. Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes. Add chocolate mixture to the yolk mixture, beat until completely smooth. Add creme de cacao and vanilla, beat until blended. Beat egg whites in medium mixer bowl at high speed until soft peaks form. Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form. Fold whites gently but thouroughly into chocolate mixture. Pour batter evenly into reserved pan, smooth top. Bake 15 minutes. Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes. Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer. Total baking time is 1 hour. Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes. Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes. Remove toweling and cool cake completely. Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter. Whip cream in chilled mixer bowl on high speed until soft peaks form. Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form. Dust top of cake with remaining powdered sugar just before serving. Serve cake at room temperature with whipped cream. "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."
If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional). In large pot, stir dry ingredients together, then add liquid ingredients. Bring all syrup ingredients to a boil and boil until thickened, stirring frequently. Add chopped vegetables and bring to a boil. Cook 5 minutes on simmer until vegetables are hot. Pack into hot, sterilized jars and seal with hot sterilized lids. Invert and let rest for 2 minutes. Turn right-side-up and let cool. When jars are cooled, the lids should be slightly concave which signifies a good canning seal. NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.
Cook macaroni as directed on the package. Drain and cool. Add celery, green pepper, carrots and pimiento. Mix remaining ingredients; spoon over macaroni and toss to mix thoroughly. Chill before serving.
Sauate onions in butter til soft. Combine ingredients and place in 9 x 13 baking dish. Bake at 350 degrees for 50 minutes. Can be made a day ahead. Tastes even better the next day. Makes great leftovers.
Fry bacon until it's almost done. Mix all ingredients together using only 3/4 of the can of french fried onions. Cut up the bacon into bite size pieces. Add bacon. Place crock pot on low for 6 hours 1/2 hours before it's done place remaining onions on top.
Cook spaghetti until al dente. Drain in colander. While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet. Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm. While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat. Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles. Top with toasted sesame seeds.
Brown ground turkey in a large skillet or wok, adding cumin, chili powder, black pepper (to taste), and diced chipotles while cooking. Add chopped squash and saute on medium heat for approximately 5 minutes, until squash is slightly tender. Add mushrooms and diced tomatoes/chilies, stir, and continue to cook for 2-3 minutes. Add crushed tomatoes, stir, and simmer until flavors are blended and squash is tender. Serve over 1 Celsius rice, preferably brown, or pasta.
Cut the chicken breasts into 24 pieces (1-inch cubes). Wrap each cube with a piece of bacon and secure it with a toothpick. Mix marmalade, soy sauce, sesame oil, ginger, and garlic in a large zip-lock bag or a dish and add chicken nuggets. Cover (or seal) and chill for 2 hours, turning occasionally. Coat a broiler pan with cooking spray and place the nuggets on it. Bake at 450 degrees for 10 minutes. Turn them over and bake 10 minutes longer.
In a skillet, bring sausage links and water to a boil over medium heat. Cover and cook 5 minutes. Remove cover and continue to cook, turning sausages frequently until water has evaporated and sausages are well browned, about 20 minutes. Transfer sausages to paper towels to drain. Pour off all but 1 tablespoon fat from skillet. Add green peppers, onions, garlic, and salt; cook over medium heat, stirring vegetables frequently until they are tender. Add the cooked sausage to the peppers and onions and cook until sausages are hot again.
Take a saltine cracker and spread on a little peanut butter leaving an indentation in the certer for the mustard. Give it a squirt of mustard and top with a dill pickle slice. Enjoy!
Break up potatoes. Beat egg in blender until frothy. Add potato pieces gradually, beating at medium speed until blended. Stir in cheese and salt. Shape as desired. Dip into crumbs, them milk, and again into crumbs. Fry in shallow hot fat until golden brown on all sides.
Slice Kaiser rolls and set aside. Divide ground beef into 2 equal portions and shape into patties. Fry or grill until desired doneness. Place cooked patties on the kaiser roll. Stack all the other ingredients on top of patty in any order and top with ketchup.
Divide thawed whipped topping among 6 dessert glasses, using about 1/3 cup in each. With the back of a spoon, make a depression in the center and spread topping up the sides of the glasses. Prepare pudding mix with milk as directed on package for pudding. Spoon pudding mixture into glasses. Chill. Garnish as desired.
Break up the chocolate. Melt it, together with the butter, in a sauce pan. With a hand mixer, beat the egg yolks and sugar for at least 10 minutes until it becomes a light-colored thick mixture. Carefully fold in the liquid chocolate and butter. Flavor by adding the cognac. Beat the cream until it is stiff and fold into mixture. Line a 5 inch x 5 inch mold with cling film. Pour the mixture into the mold and keep in the refrigerator for a minimum of 6 hours to set. Before serving, remove from the mold. Use a wet knife dipped in hot water to cut into 1 inch square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served.
Preheat oven to 350°F. In a mixing bowl, cream sugar and butter. Beat in the oil, extract, baking soda, salt, flour, and nuts. Mix well and form into small balls (3/4-inch). Bake for 12-15 minutes on a greased cookie sheet. Roll in powdered sugar and cool on cake rack.
Combine first 10 ingredients in a large bowl, stir well. Place half of tortilla strips in a lightly greased 9x13 baking dish. Top with half the chicken mixture, then sprinkle with half the cheese. Repeat layers. Bake uncovered at 350 for 40-45 minutes. Serve with chopped tomato, sour cream, and cilantro.
Preheat oven to 400°F. Grease muffin tin. In large bowl beat egg. Add milk and oil. Add flour, sugar, baking powder and salt. Fold in orange zest and cranberries. Fill muffin cups 2/3 full. Bake 25 to 30 min or until golden brown.
Grease a shallow 1 1/2-quart baking dish. In a large bowl, whisk the three milks, eggs, cinnamon, and vanilla until well blended. Arrange the bread in an even layer in the dish. Pour the milk mixture over the bread. Cover with plastic wrap and refrigerate for at least 1 hour and preferably overnight. Preheat the oven to 350°F. Uncover the dish and bake until puffed and golden brown and a knife inserted in the center comes out clean, about 1 hour. Let stand 10 minutes before cutting. Sprinkle with cinnamon if desired.