HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove seeds from cardamom pods and grind them in a spice grinder along with the fennel seeds, cloves, cinnamon stick, fenugreek seeds, peppercorns, coriander and cumin seeds. Set aside. In a heavy skillet or dutch oven, heat the oil over medium heat; add the onions, garlic and ginger, cook stirring frequently until lightly browned. Add the meat and continue to cook until brown all over; add all the spices and cook for 1 minute; add creamed coconut and 1 cup of water, stir to combine; or stir in the coconut milk. Cover and cook on low for 1 hour, stir. If the sauce is too liquid, uncover, turn up heat to medium and cook for an additional 20 to 30 minutes or until meat is tender. If you do not need to reduce the sauce, keep covered and continue cooking until meat is tender. Season with salt to taste and serve over basmati rice. Please note: This can be cooked in a crock pot but liquid should be reduced accordingly.
Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner). When ready to cook, preheat oven to 350 degrees F. Heat the remaining 2 tablespoons of olive oil in a large frying pan. Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired. Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.
For Aioli: Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to a boil and remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.). For Asparagus: Prepare barbecue (medium-high heat.) Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.
Beat egg with 1 tbsp lemon juice. Combine flour, garlic powder, and paprika. Dip chicken in egg, dredge in flour, brown in butter in skillet. Dissolve bullion in boiling water, add remaining 2 tbsp lemon juice. Pour over browned chicken and simmer, covered 20 minutes or until tender. You might want to increase seasonings to your liking. We love garlic, so I increase the amount, and also while browning the chicken, you might need more butter. And while the chicken is simmering, you may need to add a bit of water, so it doesn't dry out.
Preheat the oven to 425 degrees. In a small bowl, combine the mustard, oil, oregano, and parsley. Season the chicken with salt and pepper and then brush all over with the mustard mixture. Place the chicken breasts upside down on a rimmed baking sheet. Sprinkle evenly with half of the Parmesan. Turn the chicken over and coat with the remaining cheese, pressing lightly to adhere. Bake for 20 minutes, or until golden and cooked through. Remove from the oven and let cool for 5 minutes before serving.
Crush enough oreos for a layer in a casserole dish. Slice ice cream (1/2 inch) and layer over oreos. Next spread a layer of fudge topping (spreads easier if it is a little warm). Spread layer of cool whip. Sprinkle more crushed oreos over the top. Freeze for 15 minutes. Serve and watch it dissappear!
Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly. Remove the skin and cartilage from the salmon and flake. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to peaks and fluffy. Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowl or decorative mold. Cover and chill for at least 4 hours. Serve with cracked pepper water crackers, or plain water crackers.
Preheat Oven to 350 degrees. Mix chocolate, flour, and sugar in heavy saucepan. In another bowl, separate the egg yolks from the egg whites. Refrigerate the whites for use later. Slightly beat yolks in another bowl and add milk. Combine yolk mixture with dry ingredients in saucepan. Stir consistently over medium heat until thick. Then add butter and stir until mixture contains no lumps. Pour into baked pie shell and put into oven until mixture bubbles. Beat egg whites until stiff and add 3 tablepoons of sugar. Put on pie and put back into oven until slightly brown. Enjoy!
Empty two cans chickpeas onto medium saucepan with juices. Cover with water and heat to a boil to soften beans. Drain beans well. Put in food processor and mix until fairly smooth. Scrape as necessary. Add tahini, salt, garlic powder and black pepper. Process until incorporated. Scrape down bowl and add lemon juice. Process again. Add olive oil and process until smooth. Finally add ice and continue processing to a very smooth texture without becoming runny. Serve on a plate with more olive oil. Sprinkle with paprika. Serve with warmed pita bread.
Place steak strips, flour, salt, and pepper in crock pot, stirring well to coat steak. Add remaining ingredients. Cover and cook on low 8 hours or high for 4 hours. Serve with rice.
Combine vinegar, soy sauce, gingerroot, sugar, garlic, chili; pour over fish steaks; cover and refrigerate for 30 minutes. Spray grill rack with cooking spray. Heat grill to 380°F Save the marinade; Place fish on grill and cook, skin side down, for 7 minutes, turning once and grilling 3 more minutes, or until fish flakes with fork. Place marinade in saucepan and bring to boil. When fish is ready, use marinade for dipping sauce.
Run water over beans to separate. Place in baking dish, mix with 3/4 c sauce, Parmesan and pepper. Arrange chicken overall. Drizzle with remaining sauce. Bake (350 oven), covered, for 40-45 minutes. Sprinkle with mozzarella cheese. Bake 2 minutes more.
Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). Cut green onions into 2-inch pieces. Mix 2 tablespoons cornstarch and the water. Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. Remove beef from wok. Add 3 tablespoons vegetable oil to wok; rotate to coat side. Add bok choy stems; stir-fry 1 minute. Stir in bok choy leaves and 1/8 teaspoon salt. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds. Stir in beef and oyster sauce; heat to boiling. Garnish with green onions.
Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes. Meanwhile, melt butter or margarine. Add onions and saute till soft, but not brown. Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon. Simmer 20-30 minutes uncovered. Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not pureed. Before serving, add sour cream or half-and-half and heat through. Will keep well in fridge 2-3 days. Can also be frozen.
Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking. Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth. Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours. Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender. Remove bay leaves before serving. The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day. Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.
Preheat oven 325 and toast the quinoa on a baking sheet for 30 minutes, stirring twice. Saute the onion, carrot and garlic in the oil for 10 minutes on low heat. Add rosemary, cumin and salt and pepper to taste. Avoid burning spices. Add quinoa and all vegetables except zucchini to pot. Add stock and simmer for 30 minutes with the lid on. Add the zucchini and simmer for 5 minutes longer.
Prepare orzo pasta as recommended on box, rinse real well. Clean and chop peppers real well. Combine all ingredients mix well, and sprinkle with fresh parsley. Let chill and serve.
Combine the whole figs, sugar, and lemon juice in a large saucepan. Cook and stir until the sugar is dissolved and the juice is as thick as desired (Grandma uses a candy thermometer and stops at the soft-ball stage). Pour the mixture into hot, sterilized canning jars, cap, and store. *Can also be used in homemade jam cakes. *.
Arrange chicken in a lightly greased 13x9 inch baking dish. Top chicken with Swiss cheese. Combine soup and wine and stir until well mixed. Spoon soup mixture evenly over chicken. Sprinkle with crumbled stuffing mix and drizzle melted butter over crumbs. Bake at 350° for 50 minutes to one hour.
Preheat oven to 350. Prepare Pie crust in pan, set aside. In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla; beat well. Add melted butter, pecans, hazelnuts and chocolate chips to the egg mixture, stir until ingredients are combined. Pour mixture into pie crust. Bake until center of the pie is puffed and golden brown, about 30-35 minutes. Cool. If desired, serve with a little whipped creme or vanilla ice cream.
Wash the eggplants and cut off the ends. Pare the skin off of the eggplants in strips to leave a striped effect. Cut each eggplant into 1/4" slices and set aside. In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated. In a large frying pan, pour enough oil to coat the bottom. Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown. Transfer to a plate lined with paper towels to drain. Serve warm or at room temperature.
Take the club crackers a mash them up in small bag. Mix ground beef, onions, eggs, and crackers together. Then take the 2 cans of tomato soup and open them both and add half of each can to the mixture. Be sure to only take half from both cans. Once everything is mixed, place in 9 x 13 casserole dish in a loaf shape. Now take the two 1/2 cans of tomato soup and fill them the rest of the way with milk and mix each can with spoon until nice consistency. Then pour this mixture over the loaf. Bake at 350 for 1:15 min. You can also up the serving amount, for each pound of ground beef, add one egg, 10 crackers, 1/2 onion, and the soup we eye ball but you will need more. It depends how dry you like it.
Boil the potatoes in their jacket for about 20 to 30 minutes until cooked. Drain the potatoes and leave them to cool a little before peeling them and slicing them To prepare the Bechamel, melt butter in a large saucepan over medium-low heat. Pour the flour over the melted butter and mix well to form a soft dough. Maintaining a low heat, add progressively the milk to the dough, mixing well until all the milk is absorbed and continue pouring the milk until obtaining a sauce that is not not too thick (it should only be thick enough to coat the eggs and potatoes). Season the bechamel with salt and nutmeg. Slice the boiled eggs and add them to the bechamel. Add the sliced potatoes to the bechamel sauce, mixing delicately so not to mash them. Serve at once.
For the Lamb: Remove all but 1/4 inch of fat from surface of lamb. Combine the vinegar, oil, garlic, salt and pepper in a large non-metal pan large enough to accommodate the meat spread flat.( I like to use a large zip-lock bag). Put the lamb in the marinade, turn over once, cover with plastic wrap, then with aluminum foil, and refrigerate at least 24 hours before cooking, turning occasionally. Remove from the refrigerator and let lamb come to room temperature before broiling. Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat. Remove lamb from marinade, drain and place on hot broiler rack, fat side down. Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb. Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer. The lamb should be charred in places; however, watch carefully so it does not catch on fire. To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter. Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder. For the Avgolemono Sauce: In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice. Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth. Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil). Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve. To prepare in advance, complete sauce, cool, and cover with plastic wrap and refrigerate. When ready to serve, reheat slowly until warm (do not let boil).
Combine first five ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened; stir in blueberries. Turn onto floured surface and gently knead 10 times. Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges, but do not separate. Bake scones at 375 degrees for 30-35 minutes or until golden brown, and serve warm.
On a hot cast iron skilled or griddle toast the chiles until they crackle and change color. Place in a bowl and"just cover" with boiling water. Weigh down with a small plate to keep submerged, and soak for at least 1 hour. Place soaked chiles, peppercorns, garlic, cumin seeds, and 1 1/2 cup of the broth in a blender and puree to smooth. Strain through a medium mesh sieve. Season with salt and sugar. Add more broth if needed to make it the consistency of a tomato sauce. Place the Potato's and Carrots in a medium saucepan, cover with water and add the vinegar and salt. Simmer over medium until tender, about 15 minutes, then drain and set aside. Core the cabbage, slice thin and place in a bowl with the vinegar, oil, salt and water. Set aside. 15 minutes before serving divide the cabbage mixture among 4 dinner plates making a mound in the center. Heat 3 Tbsp oil in a large skillet. When hot dip each tortilla into the sauce, then lay in the oil. Fry for 20 seconds, flip and fry for another 20 seconds on the other side. Remove and drain. Repeat. Add a little more oil to the pan and scoop in the potatoes and carrots along with 2-3 Tbsp of the left over sauce. Stir frequently until the vegetables are warm, around 4 minutes. Place 3 enchiladas over cabbage on each plate and top evenly with the fried vegetables. Top with the onion rings, cheese, remaining sauce and serve. For Vegetarian use only the vegetable broth.
In a small bowl, combine the mustard, pepper and 2 teaspoons syrup. Brush over both sides of pork chops. In a large nonstick skillet, brown pork in butter over medium heat for 2-3 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve over pork chops.
Cut up broiler-fryer chicken. If using can of okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle.
Note: the cook time does not include rising time. This is a pretty time consuming recipe, but it's well worth it! In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic (you can put more, less or no garlic depending on your taste). Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat the grill (or skillet) to high heat. A grill would be best, but if you don't have a grill ready to use, you can use a skillet, they just won't come out as pretty. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk for 2 minute. Gently stir in whipped topping. Spoon 2 t of the chopped cookies into each of eight 8-9 oz. paper drinking cups. Cover evenly with half of the pudding mixture. Repeat layers. Cover with foil. Freeze 5 hours or until firm. Remove from freezer about 15 minute before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in freezer.
Preheat oven to 375 degrees. Cream together butter, sugar and vanilla in a large bowl until fluffy. Gradually add in the flour and chopped pecans. Take about 1 Tbs. of the dough and roll into a ball. Press the dough down in the palm of your hand. Take a Hershey's Kiss and place it in the middle of your dough. Bring the sides of the dough up and around the Hershey's Kiss. Once the candy is completely surrounded by the dough, roll it again in the palm of your hands until a ball forms. Repeat this step until you use all of your candy or until all of your dough is gone. Place cookies on an un-greased cookie sheet and bake for only 10-11 minutes. Once cookies are completely cooled, roll them in the powdered sugar and ENJOY!
Peel, cube, and cook potaotes in boiling water for 15 minutes. In a large bowl, blend mayonnaise, vinegar, salt, sugar, pepper, mustard, and garlic powder. Remove 1/2 of the sauce and reserve for later use. Fold in potatoes, celery, onion, and eggs. Refrigerate overnight for best results. Add needed reserved sauce to taste, but the salad is best when on the creamy side.
Preheat oven to 170 degrees C/ 325 degrees F. Cut an'X' into the top of each tomato. Sprinkle the garlic and basil over the bottom of a baking dish that the tomatoes will fit neatly into. Stand the tomatoes next to each other in the dish, on top of the garlic and basil. Push the bay leaves into the top of the tomatoes and season with the salt and pepper. Sprinkle the leeks in and around the tomatoes. Pour over the balsamic vinegar. Drizzle over the olive oil. Bake in preheated oven for an hour. Remove the bay leaves. Serve.
Sift flour into a bowl and mix in salt and coconut. Add as much water as needed to have a stiff dough that doesn't stick to your hands. knead well. Separate into even balls and flatted to make circles, 1/2" thick and 3 to 4" wide. Sear both sides on a hot frying pan or cast iron skillet abt 3 minutes on each side or until browned and cooked in middle.
Follow package directions for noodles. When done, dump the spaetzle into a colander and quickly rinse with cool water. Melt the butter in a large skillet over medium heat and add the spaetzle, tossing to coat. Cook for 1 to 2 minutes to give the noodles some color, then sprinkle with chives and season with salt and pepper.
Mix soy sauce with brown sugar, pepper and olive oil, pour into shallow pan. Put steak into sauce and spoon a little sauce over top; marinate 30 minutes and turn several times. Heat a large heavy skillet; add butter and when very hot, add the steak to skillet. Cook over high heat until charred on other side. (The result will be steak charred on the outside but pink in the middle.). Serve immediately on a well heated platter.
On a flat surface, put down 1 sheet of rice paper and lightly brush with the lukewarm water, until pliable. Halve shrimp, lengthwise. Add both shrimp halves, a strip of chicken, cucumber, carrot/daikon, cilantro, and mint to the rice paper (lay these things out like you're wrapping a mini burrito). Fold the rice paper over the filling, then fold over the right and left sides of the rice paper, and finish rolling (like a burrito). Seal with a little more lukewarm water. Repeat for remaining rolls. Serve whole of cut into halves at an angle. Serve with Keo's Spring Roll Sauce (will post), or hoisin sauce, sprinkled with the chopped peanuts.
In a large bowl; mix together corn flakes, peanuts and set aside. In a saucepan; combine sugar and Karo syrup. Bring to a boil and cover for one minute. Set aside for one minute. Stir in peanut butter and vanilla. Pour over corn flake mixture and stir very well. Drop by spoonfuls onto wax paper. Let cool.
In a pot cook the macaroni from the Hambuger Helper package in boiling water until just al dente; drain and set aside. In a large pot cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat. Add in chili powder, cumin, dryed chili flakes and jalapeno pepper (if using) cook stirring for about 3-4 minutes. Add in broth powdered sauce mix from the Hamburger Helper and tomatoes with juice; cook uncovered over medium-low heat stirring occasionally for about 45 minutes (can simmer longer if desired the longer you simmer the soup uncovered the richer it will be!). Add in the cooked macaroni, undrained corn and olives, season with salt and pepper and simmer another 10 minutes or until heated through. Ladle into bowls and dollup with sour cream if desired.