HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash the rice in 3-4 waters and keep aside. Wash the pulses together in 3-4 waters and keep aside. In a skillet add the clarified butter and oil on high flame. When the clarified butter melts and mixes with the oil add the cardamom, cloves and cinnamon stick. Add the sliced onions and green chillies and fry until the onions are transparent and just start to turn brown. Lower the flame. Drain water from the washed pulses and add them to the onions. Mix well for a minute or two. Add ginger garlic paste and mix well. Add washed corriander leaves and mix well. After a minute add the tomato pieces, turmeric powder and mix well. Drain the water from the washed rice. Add the rice to this and mix well to coat the rice with the rest of the ingredients. Turn off the flame. In a electric rice cooker, pour the rice with the rest of the ingredients. Add 3 cups of water, salt to taste. Now put the mint leaves on top and turn on the rice cooker for the rice to be done. Leave the cooker on warm for 15mins before serving.
Place diced ham in food processor and pulse until ham salad consistency. (not mush!) (you could use a meat grinder too) In another bowl, mix together all other ingredients and then stir in ham. Refridgerate. Eat. Yum.
Mix lime juice, honey and cilantro, Adjust seasoning to taste, set aside. Wash lettuce and pat dry. Shred lettuce or lay on cutting board and slice in thin strips. Place on plate. Sprinkle corn over lettuce. Sprinkle beans over lettuce. Peel and mince onion, sprinkle over salad. Wash, peel, dice tomato over salad. Add desired amount of salad dressing. Salt and pepper if desired.
Preheat oven to 350 degrees. In a large skillet, melt buttuer. Saute celery, onion, and garlic until very soft. Stir in the pepperoni. Slowly add 1 cup of bread crumbs, combine. Add 1 can of clams with liquid, combine. Repeat with remaining bread crumbs and clams. Mound this mixture into 8 large clam or scallop shells. Sprinkle with Paprika. Bake at 350 degrees for about 20 minutes, until hot. Serve with a wedge of lemon.
In a saucepan (if using a fondue pot) or the top of double boiler, heat 1 3/4 cups tomato juice with garlic until very hot. Place over boiling water (either in the bottom of the double boiler or in your fondue pot). Add cheese, a small amount at a time stirring constantly until cheese is melted. Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture. Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice. For Vegetarian omit ham or any meat tortellini for serving.
Place the couscous in a large bowl, pour over the boiling water, stir with a fork. cover and set aside for 10 minutes until all the liquid has absorbed. Melt the butter in a frying pan over medium heat until foaming add the onion, garlic, thyme and cumin cook, stirring for 5 minutes or until onion softens. Season with salt & pepper - set aside for 15 minutes to cool. Stir the onion mixture, craisins, pistachios and parsley into the couscous - add the eggs and stir to combine. Stuff the couscous mixture into the turkey and cook until turkey is done or place in rectangular baking tin (or arrange into a 25cm long roll, about 8cm thick - roll up foil to enclose stuffing, place on a baking tray) and bake with turkey for approx 45minutes or until done.
You'll notice there is no salt in this recipe, other than that used in the flour mixture; I typically use canned beef stock and I find it salty enough. If you cannot find Rotel, use a can of Mexican stewed tomatoes (but it likely won't have the kick); if you don't want any hot-pepper flavour in your stew, use regular stewed tomatoes, or just leave them completely out. Canned stewed tomatoes are typically in larger tins than the Rotel, but the extra won't matter; don't worry about it. I use the Bouquet Garni spice from Penzeys for this, which is a spice blend containing savory, rosemary, thyme, oregano, basil, dill, marjoram, sage and tarragon; if you don't have a similar spice mix, I recommend using savory, rosemary and thyme to make up the two teaspoons. Okay, let's start the prep work. First, thickly slice the onions and place on a plate; on the side of the plate place the thinly sliced garlic cloves; set aside. Next, place the other vegetables in a bowl as you chop them, and set aside. Now you'll have to cube the beef, if you haven't bought it already cubed. In a clean plastic bag (check to make sure it has no holes), place the flour, salt, and pepper; shake the beef cubes in the flour mixture so each piece is lightly coated. Preheat oven to 300F. Now, the cooking starts: get out a large Dutch oven and put in on your burner over high heat; lightly coat the bottom with olive oil. Brown the beef cubes in the oil, removing them to a plate as they brown--you will likely have to do this in about 3 batches, depending on the size of your pot; add olive oil to the pot as needed. When all the beef has been browned, add the onions to the pot (adding some oil, if needed, to prevent them from burning or sticking) and let cook, stirring a bit, for about one minute; then add the garlic slices and stir them around for a minute. Reduce heat to medium and add about 1/2 cup of the beef stock and about half of the wine; let bubble, stirring constantly with a wooden spoon to get up and dissolve all the brown bits off the bottom of the pan (where a lot of flavour lives; you want that in your stew, not on the bottom of the pot). Now add everything else to the pot, including of course the browned beef, stirring well to combine. Put the lid on the pot and place in the middle of the preheated oven and cook for a minimum of two hours (3 is even better); beef should be very tender. Check and stir once every hour; after two hours, taste the stew (be careful, it's very hot) and add a sprinkle of salt if you think it needs it. When done, you can serve as is, or thicken it on top of the stove with a little flour-water mixture if you wish; it all depends on your personal preference.
Fill a large tumbler with ice cubes up to the rim. Add the vodka, pineapple juice and grapefruit juice and stir to combine. Garnish with the grapefruit slices. Easy Peasy, Enjoy!
In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil. Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally. Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes. Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce. Yogurt-Mint Sauce: In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.
Combine chicken, celery, eggs, pickles and salt. Moisten with mayo; serve on lettuce. Trim with egg slices, olives. or serve on sandwich bread.
Mix all ingredients together and start dipping. I did notice that it was much more flavorful the next day.
Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour, orange juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds and wrap in plastic food wrap. Refrigerate until firm (2-3 hours). Heat oven to 400 degrees. On lightly floured surface roll out dough, one third at a time (keeping remaining dough refrigerated), into 1/8 to 1/4 inch thickness. Cut with 4 or 5 inch cookie cutter. Place one inch apart onto ungreased cookie sheets. Bake for 6-10 minutes or until edges are lightly browned. Let stand one minute then remove from cookie sheet. Cool completely. Frosting: Combine all frosting ingredients in small bowl. Beat at low speed, scraping bowl often, until fluffy. Tint with food color if desired. Frost and decorate cookies as desired.
Pre-heat oven to 350 degrees. Lightly butter a medium baking dish. In a medium saucepan, melt butter over low hear. Stir in garlic and cook iuntil tender (2-3 minutes). In a shallow bowl, mix panko breadcrumbs, cheddar, Parmesan, thyme and salt and pepper. Dip each breast in garlic butter to coat then press into breadcrumb mixture. Turn to coat both sides. Arrange breasts in prepared baking dish. Drizzle with any remaining garlic butter and sprinkle3 ith remaining topping. Bake about 25-30 minutes until chicken juices run clean when pierced with a fork.
Core the apples and peel off a strip around the equator(middle) of each apple to prevent bursting. Mash together the butter, sugar or jam, cinnamon, and salt in a small bowl. Fill each apple cavity with some of the mixture and wrap each apple individually in aluminum foil. Preheat a grill to medium high heat. Place the apple packets on the grill. Close the cover and cook until the fruit is just tender, 8-10 minutes. Remove from grill, unwrap carefully, and enjoy!
Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results. Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat. Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.). Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves. TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.
Sunday: Cooking the Chicken In a big, oval crock-pot layer chicken and canned tomatoes. Add 1-cup water. Set crock-pot to low, cover and cook for 5 hours till tender. Remove from crock-pot, cover and refrigerate. Monday: Eat leftovers from Sunday or go out to dinner! Monday Night/Tuesday: Chicken Chili. Shred the chicken breasts using two forks (get help, it will go faster with more hands). In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir. Cover, turn crock-pot to low and go to work. Come home from work (approximately 8 hours later). In a small saucepan, heat the black beans. Microwave tortillas wrapped in moistened paper towels. Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate. Cover and refrigerate leftover chicken and beans. Wednesday: Smothered Burritos. In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted. Pour salsa into mixture. Spray a 14x9 inch-baking pan with cooking spray. One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan. Smother with enchilada sauce. Top with shredded cheese if you like. Bake @ 350 for 1/2 hour or until bubbly.
In the last hour of turkey roasting, scatter the carrots, celery, and garlic in the bottom of the roasting pan. In a 3-quart saucepan, bring the stock to a boil over medium heat. Reduce by half. When the turkey comes out of the oven, remove the carrots and celery stalks and place them in a blender or food processor. Add the stock and puree until smooth. Add half the garlic cloves, puree, and taste. (Heads of garlic vary in intensity, so it is necessary to check the strength of the sauce as you go). Add more garlic to taste, if desired. Stir in the salt and pepper, and just before serving, add the parsley, chives, and savory.
Heat butter in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or just until golden, stirring constantly. Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly. Transfer crumb mixture to a cup. Heat oil over medium heat. Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes. Remove from heat, season with salt and pepper, stir in cracker crumbs. Top with walnuts or recipe#463068 and cheese. Serve warm.
Preheat oven to 375. Melt butter in large saucepan over medium-high heat; add oil. Add potatoes, onion, mushrooms, celery, carrot, parsley and thyme, and saute for about five minutes. Reduce heat to low; sprinkle flour over vegetables. Cook for another five minutes, stirring frequently. Stir in milk and chicken broth. Increase heat to medium-high and bring to a boil. Reduce heat and simmer five minutes, or until thickened. Add chicken, peas, salt, and pepper. Spoon mixture into a 2-quart baking dish. Place one phyllo sheet on a large work surface and lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on baking sheet and bake at 375 for 20 minutes, or until top is golden.
In a small bowl, whisk together flour, sugar, baking powder and salt, set aside. In a medium bowl, whisk together milk, butter (or oil) and egg. Add dry ingredients to milk mixture, whisk until just moistened (do not overmix, a few small lumps are fine). Heat a large skillet (nonstick or cast iron) or griddle over medium. Fold a sheet of paper towel in half and moisten with oil, carefully rub skillet with oiled paper towel. For each pancake, spoon 2 to 3 tablepoons of batter onto skillet, using the back of the spoon to spread batter into a round. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula and cook until browned on the underside, 1 to 2 minutes more. Serve warm, with desired toppings.
Preheat oven at 350 and coat a cookie sheet with cooking spray or line with parchment paper. Combine butter and syrup in saucepan over medium heat until butter is melted, but not boiling. Remove from heat. Combine oats, salt, orange zest and nuts in small bowl. Pour in the maple-butter mixture and stir well, coating the oats evenly. Spread thinly on the baking sheet and pop in the oven for about 12 minutes, stirring once or twice as it bakes. Remove after 12 minutes, stir again, and let it sit and cool. Store in an airtight container once cooled. The granola keeps well at room temperature.
Heat oil at medium-high heat in skillet. Add pork chops and cook until browned. Reduce heat to medium. Add onion and cook until tender. Add mixture of soup, pineapple, soy sauce, honey, and garlic powder to skillet. heat to a boil, stirring often. Reduce heat to low. Simmer, covered until pork chops are tender - about 15 minutes, stirring occasionally. Serve with rice and garnish with green onion, if desired. POLYNESIAN PEPPER PORK CHOPS: Prepare as above, adding 1/2cup red pepper strips and 1 cup sliced water chestnuts for simmer time. POLYNESIAN CHICKEN: Replace pork chops with 4 boneless, skinless chicken breasts (about 1 lb). Replace celery soup with Campbell's condensed cream of mushroom soup., Stir in 1/2 cup plain yogurt and 2 tablespoons unsweetened coconut for the last 5 minutes of simmer time.
Sprinkle salt and pepper in the cavities of the trout. In shallow bowl, mix eggs and half and half. Dip trout in egg mixture, then roll in flour. In small skillet, saute the almonds in 2 t butter until light brown. Add lemon juice and tarragon. Remove from heat; keep warm. In large skillet, on med heat, combine oil and remaining butter. Fry the trout for 8 minutes, turn and fry another 8 minutes. Place trout on serving platter; top with almond mixture.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan and sprinkle with remaining packet of oatmeal. Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Place dutch oven on high heat stove-top to pre-heat. Preheat the oven to 300 degrees. Cut Lamb chops into 1/2 or 1/3 pieces. soak in milk while preparing the breading. combine both flours, salt, seasoned salt, pepper, paprika in a flat pan. Roll milk soaked lamb chop pieces in flour mixture to coak all sides. Pour enough olive oil into dutch oven to cover the botton about 1/8 to 1/4 inch. If the oil starts to smoke slightly the temp is perfect. Quickly drop the coated lamb pieces into the oil. Cut the potatoe into stew size peices, drop into the dutch oven. Carefully flip the contents (do NOT stir) once. Cut the carrots into stew size peices and drop into the dutch oven. Carefully flip the contents once. Cut the onions into eights and drop into dutch oven. Carefully flip the contents once. crush and peel the entire head of garlic, then chop into smaller peices. Drop into dutch oven. Flip the contents once again. Sprinkle the basil and a little additional seasoned salt. Pour in the half bottle of red wine and chicken stock. Flip the contents carefully one more time, then plavce the top on the dutch oven. remove from stovetop heat. now place hte dutch oven with cover on, into the oven at 300 degrees, on a lower rack. Let this cook for 3-4 hours. 30 minutes before serving, turn oven up to 350 degrees. Once serving time arrives, pull the dutch oven from the oven and remove the top. Let it sit on a cool stovetop for 15 minutes or so. (this lets extra moisture evaporate).
Chop the 8 chicken pieces (2 wings, 2 thighs, 2 drumsticks, 2 breast halves) into 2-inch pieces cutting across the bones. Rinse chicken, drain and pat with paper towels. In a large bowl combine next 6 ingredients (soy sauce- ginger), stirring until salt& sugar dissolve. Add chicken to bowl, tossing so all the pieces are coated with mixture. Marinate for 1-2 hours at room temperature or overnight in refrigerator. Drain marinade and discard. Wipe chicken pices dry with paper towels. Pour the oil into wok or deep-fryer and heat over med high heat until oil forms a haze or it registers 375-degrees F on deep frying thermoter. Put flour in plastic or paper baggies. Add chicken and shake well to coat chicken evenly. Drop chicken pieces in hot oil, turning frequently for 5 minutes or until golden brown on both sides. Do not crowd pan, as chicken pieces finish cooking drain on paper towels until all the chicken is done. Drain well on paper towels.
Beat eggs, add milk and vanilla and beat again. Sift dry ingredients into a large bowl. add egg mixture and beat until smooth. Heat oil to 400 degree. Pour 1/2 cup of batter into a funnel. let butter drizzle into hot oil starting at the center and expanding in a circular motion, crosscrossing with the last bit of batter. brown on both sides. drain on paper towels. sprinkle with powdwered sugar.
In a large cooking pot, add flank steak, cover with water and bring to boil. Remove from heat and allow steak to soak for 20 minutes. Remove beef from pot and rinse under cold water for 20 minutes. Cut cooled beef flank into 1 1/2 inch cubes. Using the same cooking pot, add ginger, garlic, and beef cubes and cook on medium heat for 5 minutes, stirring often. Add enough water to cover the meat with 2 inches of water and bring to boil. Reduce heat to medium and add curry paste, sugar and salt, and continue to simmer, uncovered for 30 minutes, stirring occasionally. Cover pot and continue to simmer for another 30 minutes, stirring occasionally. Add tomato, cover pot and continue to simmer for another 30 minutes. Add cubed potatoes, cover and continue to simmer for another 30 minutes, stirring occasionally. Serve over rice or noodles.
Place the ham in a very large stockpot and place water in the pot until it just covers the ham. Put the pot on the stove and turn the heat on high. When the water begins to boil, reduce heat to low and let the ham poach for 1 1/2 hours. While the ham is cooking prepare the glaze. Combine the brown sugar, vinegar, mustard, and black coffee in a bowl, and stir with a fork until the sugar is dissolved. Add the breadcrumbs and blend in (The glaze will become somewhat pasty as the breadcrumbs absorb the liquid.). Preheat oven to 400 degrees. Remove the ham from the pot of water and place in a large baking pan. Carve away the excess fat, if desired, and some of the rind. Spread the glaze evenly over the surface of the ham. Reduce the oven heat to 375 degrees, and bake the ham in the oven for 20-30 minute, or until the crust is hot and dark brown. Remove the ham from the pan and place on a cutting board. Allow to rest for at least 15 minutes before carving.
Preheat oven to 375°. Cut fish into serving size pieces and place in a lightly buttered baking dish. Combine cream, mustard, wine and chives and pour over fish. Season with salt and pepper and bake 15 minutes or until fish turns opaque in the center.
Sauce Melt ice cream in fridge, stir in Amaretto Liquier or Grand Marnia, reserve almonds for garnish. Pancakes Combine eggs, milk and butter. In seperate bowl add flour, baking powder, sugar and salt. Stir flour mixture into egg mixture. DO NOT OVERBEAT. Gently stir in blueberries. Heat griddle, add a little butter and cook pancakes. Serve with sauce and garnish with almonds.
Heat the oven to 430°F. Fry the onion in 2 tbsp oil until soft. Add the courgette and garlic, cook until soft. Off the heat, stir in the zest and half of each cheese. Season. Pour half the sauce into a baking dish. Spread the courgette mixture down the centre of each lasagne sheet and roll into tubes. Lay on top of the sauce, seam-side down. Pour the rest of the passata over, dot with the remaining cheese. Bake for 15 minutes until golden.
Place ingredients into a jar, close lid tightly, shake well. Marinte chicken or cornish hens 2-4 hours, grill. You can use this marinade for roasting or broiling, too.