HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, peel and slice a medium-sized potato into thin concentric circles. Make sure you slice the potato thin and not thick. Pour 2 1/2 cups of water in a bowl. Add salt to taste (2-3 tsps) and mix well. Add the potato slices to this salted water. Mix well. Keep aside for 10 minutes. In a medium sized bowl, make a thick batter with your besan flour, red chilli powder, baking soda, salt and 1 cup of water. Now drain out the water from the potato slices. Dip the slices of potato in the gramflour batter. Allow the slices to be coated with the batter on both sides. Heat oil in a frying pan while you are doing this. Once the oil is hot, and the slices are ready, drop them gently into the oil. I ALWAYS make it a point to lower the flame/heat when adding the slices of potato to the hot oil. I dont want ANY MORE spillovers or kitchen fires! Let the slices fry in the oil. Once the slices are golden brown on one side, turn over and allow them to fry the same way till they are golden brown on the other side. Remove from the pan once fried and drain the excess oil on a clean paper kitchen towel. Transfer to a serving plate. Serve immediately (HOT) with Tomato ketchup and white/potato bread. You can also serve this with green chutney. Enjoy! NOTE: The secret of making this very well is to slice the potato thin and not thick. If you slice the potato thick, then, the potato will not cook and remain raw even once fried!
To cook eggs: Put in a steamer and follow steamer instructions OR. Place desired number of eggs [4-8] in pot. Cover with water by 1 inch. Bring to boil. Remove from heat and cover immediately. Let stand 12-13 minutes. Spoon out one egg at a time into cold water, then refrigerate. To assemble the egg salad: Toast bread, if desired. Chop peeled egg with knife and then mash with fork OR process in mini-chopper. I like my cooked egg white to be very finely chopped, mashed really. Add mayo to taste. Add splashes of red wine vinegar to taste. Add celery flakes as desired. Add minced sweet onion to taste. Add more shredded and chopped lettuce to taste. Mix to bind. Add freshly ground pepper if desired. Add salt if you think it needs it. This is better chilled and can be served just by itself as a salad OR on lightly toasted bread for a sandwich. If you peel and leave an onion in the refrigerator for days, it makes it taste much sweeter. You could add pickle juice, minced pickle, mustard or dry mustard, sweet relish, capers as desired as well as paprika for color.
Mix eggs and sugar with a food processor until soft. Stir in the flour, the cornstarch and the baking powder to soft dough. Cover your square mold of 30 to 40 cm with baking paper and smear your dough. Bake 12 minutes at 180°C (heat and timing are basing it on convection oven). Mix the apples, with rosewater, sugar and raisins. Heat in the microwave until hot (it takes about 8-10 minutes). You can do it in a pan too. Mix the water with the starch well in a glass and add to the apples mix. Heat again until it thickens. And spread the apple mix on the baked dough. Prepare your chocolate frosting as indicated by the instructions and brush it on the apples mix.
Peel the skins off the tomatoes and peppers; saute tomatoes and peppers in oil for about 5 to 7 minutes, then set aside to cool. Dice vegetables. Melt the butter in another saucepan; stir in flour, cottage or feta cheese, salt, pepper, and cayenne to taste. Mix cheese mixture with vegetables and place in a pre-heated 350 degree F oven for 15 minutes. Remove from oven and serve immediately.
In a saucepan combine all ingredients except pepper. Heat/whisk over low heat until heated through. Spoon warmed, over fish or steak. Sprinkle with pepper and additional tarragon. DELICIOUS!
Heat oven to 375 degrees F. Mix brown sugar, margarine, shortening, coffee, egg, baking soda, salt, cinnamon and nutmeg. Stir in remainingingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes. Immediately remove from cookie sheet.
Preheat the oven to 150°C Finely dice the onions, carrots and celery. Heat the oil in a heavy casserole dish or dutch oven until shimmering and brown the lamb shanks on all sides, then set aside. Reduce the heat and gently cook the onion, carrot, celery until they are soft and translucent. Stir in tomato paste and mustard powder and cook for a few minutes more. Stir in the vinegars then return the shanks to the pan. Add water to almost cover the meat. Place in the oven and cook gently until the meat is falling off the bones, approximately 3 1/2 hours. Remove the shanks from the stew, skim the fat from the top, mash the veges into the liquid. Bring to a simmer and reduce until nice and thick. Stir in the rice flour if the sauce still needs more thickening. Add the shanks back to the sauce and bring back to serving temperature, then serve over creamy mashed potatoes, polenta or your favorite starch, add a green vege and you are all balanced and good to go.
Cream the butter until soft and gradually add the sugar. Cream together until smooth. Add the strawberries and pecans. Beat the egg whites in a separate bowl until stiff and then fold them into the berry mixture. Line a pyrex dish with broken vanilla wafers, add a layer of the berry mixture on top of that. alternate the two, ending with the wafers on top. Chill 12 hours. Serve with whipped cream and garnish with fresh whole strawberries.
In a large kettle saute onion and garlic in butter until soften. Stir in paprika stir few minute. add beef chuck stir few minute add 1/2 cup water, bring to boil and cook over medium heat. stirring for 5 minute or until liquid is reduced by half. Stir in 1/4 cup water and caraway seeds, cook until most of the. liquid has evaporated. add 10 cups water salt and pepper to taste.Bring to boil and lower heat, cook 1 hour and 30 minute or until meat is almost tender. Add all vegatables and cook about 30 minute. or till tender. Dumplings. In a bowl combine flour, egg, water, and salt. Beat the mixture until it forms a smooth dough. Let sit 30 minute covered. Pinch the dough in pieces the size of a pea and drop in to. the simmering soup, lifting the dumplings carefully from the bottom. with a wooden spoon. Add 1/4 cup parsley and simmer 5 minute or until dumplings are cooked. check salt and pepper. Enjoy.
Combine tea bags, ginger, apple and mint in a tea pot. Fill with boiling hot water and steep for 5 minutes. Pour and strain into ice-filled pitcher. Add apple cider and honey as desired. Fill individual glasses with ice and serve.
Preheat the oven to 180 degrees Celsius Grease an ovenproof dish around 2 litres. Sift flour, sugar and cocoa into a large mixing bowl. Add combined milk butter and vanilla essence and stir until smooth. Pour mixture into baking dish. Sift combined brown sugar and extra cocoa evenly over the top of the pudding mix. Gently pour the water over the pudding, using a spoon to break the flow. Transfer to oven and bake for approx 50mins. Serve hot from the oven, dusted with icing sugar, ice cream and or cream.
Preheat oven to 425°. Combine the first 6 ingredients; rub mixture over pork. Place pork in a shallow roasting pan that has been coated with nonstick cooking spray. Bake for 30 minutes or until a thermometer registers 160°. Let stand 5 minutes; cut into thin slices. Sprinkle with parsley.
Slice French bread and cut into 1 inch cubes. Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours. Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat. Add box of wild rice. Cover tightly, reduce heat to medium, and simmer 50-60 minutes. Don't worry if all the broth didn't absorb. Set rice aside. (This step can be done a day ahead and refrigerated until needed.). Place pine nuts in a small, non-stick, saute pan over medium heat. Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.) Set aside. Brown and crumble sausage in a frying pan over med-high heat. Pour onto a platter lined with paper towels to absorb excess grease. Set aside. In a large skillet, melt butter over medium heat. Add mushrooms, onions, and celery and saute for 5-7 minutes. Remove from heat and add basil, thyme, rosemary and parsley. Set aside. To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice. Add port wine. With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking. (You shouldn't add it all if you like it drier.) Place lid on slow cooker and cook stuffing on low for 3 hours. If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving. (Note: I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.).
Press tofu then cut into 1/2 inch cubes. See Anne Sainz's Notes above for more detailed instructions. Chop garlic, ginger, onion and mushrooms and set aside. Combine peanut butter, soy sauce, sherry, water and sesame oil in a medium bowl and whisk until smooth to make peanut sauce. Set aside. Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside. Coat large skillet with oil. Drop cubed tofu in the pan and stir-fry on medium high heat until golden all over, about 10 minutes. Remove and add to peanut sauce. Lower heat to medium, put ginger, garlic, onion, mushrooms and pepper flakes in skillet and cook until onions just begin to soften. Mix frequently, adding small amounts of water if needed to prevent sticking or burning. Add tofu and peanut sauce and heat through. Add steamed broccoli and heat through just before serving.
Preheat oven to 350 degrees. Grease 9 x 13 pan. Saute onion and celery in butter in a large skillet over medium heat till clear. Add mushrooms and saute till soft. Add flour to skillet and stir to make a blond colored roux. Slowly add cream and milk, stirring to incorporate well. Using a whisk makes this quicker. Add basil, thyme and parsley and salt & pepper to taste. Cook over medium heat until thickened. Meanwhile, blanch the broccoli by adding it to a pot of boiling water for no more than 2 minutes. This keeps the bright green color. In a large bowl, mix broccoli, rice, onion & mushrooms sauce, & cheese. Add chicken broth if mixture seems dry. Season with salt and pepper and Tabasco sauce to taste. Pour into greased casserole dish. Cover with bread crumbs. Bake 30-45 minutes at 350 degrees until bubbly all the way through.
Combine mayonnaise, sour cream and dill pickle juice in a medium sized bowl. Add in buttermilk. Stir in the rest of the ingredients. Chill for about 30 minutes. Enjoy.
Combine peanut butter and lemon juice. Stir in dates and chopped apple until well combined. Divide filling between 2 slices of bread. Cover with remaining 2 slices to make 2 sandwiches.
Heat oil in a large sauce pot, add onion and cook over medium heat until tender. Add flour and stir to coat onions. Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often. Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender. Add cheese, tomato and sour cream and simmer until cheese is melted.
Rinse the lentils and place them in a soup pot. Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano. Salt& pepper to taste. Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours. After long simmer add the can of tomatoes (do not drain) and vinegar. Simmer for 30 minutes more. Remove bone and put any meat back into the soup. Adjust any seasonings to taste.
Preheat oven to 350 degrees. Place an iron skillet or griddle in the oven and allow to heat while preparing the fish. Place the pistachio kernels, pepper and cilantro in the food processor bowl. Pulse several times to coarsely chop the nuts. Pour mixture into shallow bowl or dish. Wash the salmon fillets and pat dry with paper towel. Mist or drizzle olive oil lightly on both sides of fish fillets. Dip both sides of the fillets in the nut mixture, pressing down slightly. Spray the preheated skillet with non-stick cooking spray. Place fillets on skillet and mist lightly with olive oil. Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily.
Combine first 6 ingredients on the list. Mash bananas and oranges (drain liquid off first) in separate bowl until blended - some chucky-ness okay. NOTE: Can replace oranges w/ 1 - 8 oz. can crushed pineapple - also drained. Combine mixed dry ingredients with mashed bananas and oranges. Add remaining ingredients on list and stir. Pour into pans that have been sprayed w/ baking spray (mini-loaf pans - makes 8 decent sized loafs). Bake 350 degree until golden brown (pan sizes vary cooking time - mine cooked about 30 - 35 mins).
Preheat oven to 350 degrees Farenheit. Cream sugar and margarine. Add bananas and eggs. Sift cake flour, salt, and baking soda 3 times. Blend flour mixture into banana mixture, making sure not to overmix. Turn batter into 2 greased 9x5x3-inch loaf pans. Bake for 55 minutes, or until toothpick inserted in center of loaf comes out clean. Turn out immediately to cool on wire rack.
Heat oven to 400°F and lightly grease and 8- or 9-inch square baking pan. To prepare the custard: In a medium saucepan, stir together the eggs and the coconut milk and then mix in the sugar. Add the sweet potatoes and stir well. Bring to a gentle boil over medium heat, stirring often, until the sugar dissolves and the custard thickens a bit, 4 to 5 minutes. Pour the custard into the prepared pan and bake for 30 to 40 minutes, until puffed and golden brown; a butter knife inserted in the center should come out clean. Let it cool. Serve at room temperature, cut into small squares to eat with a fork or spoon.
Shred turnips and cheese, chop onions and mince garlic. Combine all ingredients, excluding butter and oil. Press 1/3 to 1/2 cup turnip mixture into patties. I used a plastic patty maker. Add butter and oil to frying pan. Heat over medium-high heat. When pan is nice and hot, gently place patty into pan and allow the bottom to thoroughly brown, about 3 to 5 minutes. Flip and allow the other side to brown. Turning them was slightly difficult as the cheese is now molten. Remove from pan to paper towel. Cool slightly and serve.
Combine ingredients till smooth. Dip fish in batter. Fry in hot oil till golden brown; drain on paper towels and serve while still hot.
Blend all ingredients together. Place in your favorite serving bowl or a 9x9 casserole dish.
Put the chicken, garlic, salt, thyme, rosemary, cayenne and black pepper in a big pot. Pour a couple boxes or cans of chicken broth over the top, then top it off with water so that the chicken is completely covered. You can also use only water if you like. Cook it on the stove top until the chicken starts to fall apart. Then remove the chicken and strain the broth a bit, getting out the long stems from the spices and all the chicken bones. Set the chicken aside to cool a bit. Chop the veggies and saute them in oil until tender. Add 1/2 cup of good white wine and some salt and pepper. Add the veggies into the pot of broth and simmer for a while. I added about 6 cups of water to the broth at this point. It had really cooked down and was very rich. Take the chicken off the bones and chop it up. Add it back into the soup. Add in a can or two of diced tomatoes. You can also add frozen green beans, peas, zucchini, flat leaf parsley.
Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish. Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes. Good served with a dollop of whipped cream, enjoy.
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. While baking, make the cream cheese icing by adding butter and cream cheese into a bowl and microwaving it until melted, about 1 minute. Stir to combine, then add vanilla extract and salt, stir. Then add the powdered sugar, 1/2 cup at a time, and whisk to get lumps out. If icing is too thick for your taste, you can thin it out with a little heavy cream or milk. When sticky buns are done baking, let cool for 1 minute in the pan, then invert onto a serving platter. Pour cream cheese icing on top. Enjoy! ** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.
In a large frying pan over low heat, warm 1 tablespoon canola oil. Add the broth, mirin, sake, miso, soy sauce, and remaining 2 tablespoons oil and stir to combine. Stir in the ginger and green onions. Add the salmon fillets and turn to coat. Increase the heat to medium, cover, and cook until the salmon is opaque throughout, 12-15 minutes. Transfer the salmon to a plate and cover to keep warm. Measure out 4 tablespoons of the cooking liquid and set aside. Raise the heat to high and cook the remaining liquid until it measures about 3/4 cup; stir in the vinegar. In a bowl, toss the mixed greens with the reserved cooking liquid. Transfer the salmon and greens to a warmed serving platter. Drizzle with the reduced cooking liquid and sprinkle with cilantro. Serve at once.
Mix cake ingredients together for 4 minutes. Bake in metal non stick 9x13 inch pan @350 for 40 minutes. or,if using a glass baking dish bake @325 for 45 minutes. Poke holes all over the cake while hot. Mix together icing: powdered sugar and lemons (grated rind and juices). Pour this over the cake immediately, while it is still hot from the oven. Serve warm or cold.
Bring a large pot of salted water to a boil for the pasta. Preheat your pot for the tomato sauce over medium heat. Add olive oil, then garlic and saute for 2-3 minutes. Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant. Add the crushed tomatoes and stir well. When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste. Let sauce simmer while you make your pesto (if not using store bought). Preheat broiler. Add pasta to boiling water and cook until just barely al dente. Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well. Add pasta to a casserole dish. Top with the tomato basil sauce. You don't need to use all of the sauce, but rather serve the extra on the side. Top casserole with shredded mozzarella cheese. Place under broiler for about 5 minutes, or until cheese is melted. **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through. Remove foil for last 5-10 minutes in order to melt cheese.
1. Combine all of the ingredients except the garlic in the bowl of a food processor. Process until smooth, scraping down the side of the bowl several times to ensure an even smooth paste. Add more water for a thinner hummus. Stir in garlic. (Make-ahead: Scrape into an airtight container, cover and refrigerate for up to 3 days.) 2. Tip: If you like to accentuate the sesame flavour, drizzle in a little dark sesame oil with the olive oil. Hummus Variations:. -Cumin Hummus: Add 1 to 2 tsp ground cumin and a dash of hot pepper sauce to hummus. -Roasted Red Pepper Hummus: Whirl 1/2 cup chopped roasted red pepper and a splash of hot pepper sauce with the chickpeas and other ingredients. -Hummus with Herbs: Add 1/4 cup finely chopped fresh flat-leaf parsley to finished hummus. -Other Beans Hummus: Substitute white kidney beans for the chickpeas.
Slice sausage and zucchini. Brown the sausage in oil on medium for a few minutes stirring often. Add onion, garlic and zucchini and continue stirring often for 5 minutes until the sausage is browned and vegetables are done but not over cooked. Add tomatoes, cover and simmer until heated through. Salt & pepper to taste. Serve alone with bread or over hot cooked rice. Serves 3 - 4.
Shrimp -- Peel, leave the tails on and devein. To devein, run a knife from the tail to the tip, and make a thin cut, just enough so you can remove the black vein. Dipping Sauce -- It just takes minutes to heat up, but now is a good time to get it ready to go. This can be heated up as the shrimp cooks. Just add everything in a small sauce pan and set on the stove. And remember, if you use the pineapple juice from a can of pineapple rings (save those rings), you can bake those for a side dish as you bake the shrimp. Coatings -- #1) In a small pan or bowl, mix the corn starch, salt and pepper and set to the side. #2) Mix the egg whites, honey and pineapple juice (you may want to heat up the honey for a few seconds in the microwave so it is easier to mix in). Just set to the side. #3) Lastly, add the coconut, macadamia nuts, and cumin -- again, to a small bowl or pie plate and set to the side. NOTE: I chop my macadamia nuts in my small food processor so they are fine ground, remove to the bowl or plate. Now the coconut -- I add this to my food processor and pulse only 1-2 times. Coconut is moist, and you don't want to puree it, so go easy. Shrimp -- Make sure the shrimp are dry, then and dip in the corn starch mixture, this will allow the coating to stick well. Next, the egg white, and then in the nut and coconut mixture. Bake -- Heat your oven to 400 degrees. Either spray a baking sheet with a non-stick spray or I prefer to line the baking sheet with parchment paper. Add the shrimp lying on their sides and spray with a non stick spray, (this will make the coconut crust get golden brown). Bake 7-10 minutes on the middle shelf until golden brown and flip. Cook another 5-7 minutes and they are done. They will start to curl up and the coconut will be golden brown. Note: Remember those pineapple rings? Melt 2 tablespoons butter and 2 tablespoons brown sugar in a small cup in the micro for 10 seconds. Brush on the pineapple rings and put them right on the same baking sheet as the shrimp. They won't take quite as long, so just check them. A great side dish and easy. Sauce -- As the shrimp bakes, your sauce is ready to go. Just heat to medium to medium high, you want it to come to a light boil, and then reduce to medium low. The corn starch once heated will naturally thicken the sauce. If you want it a bit thinner, just add a bit more orange juice or pineapple juice, that is up to you how thick or thin you want it. Serve warm. Serve -- Just ENJOY! I like to serve a little sauce in cups on each plate with the shrimp, the rice pilaf and my grilled pineapple rings.