HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the chicken breasts in a bowl and apply the ginger-garlic pastes and salt, mix it well on the breasts and keep aside for 30 minutes. In the meantime prepare the cashewnut paste by boiling onions, cashews and water together for 10 minutes and then cooking on low for another 10 minutes. Then, puree it in a blender to make paste. Else, you may use readymade cashewnut paste from the market. Add hung curd, garam masala powder and black pepper to the chicken breasts and keep aside for 30 minutes. This is the 'marinade'. Then, char grill the chicken in the tandoor. Heat oil in a pot. Add ginger juliennes and green chillies. Saute for a few minutes until the raw smell of ginger is gone. Add onions and continue to saute until golden brown. Stir in the cashewnut paste and let it cook for 10 minutes on low heat. Add garam masala powder, black pepper powder, cumin powder, kasoori methi, chopped mint and corriander leaves followed by the chicken. Mix well and cook for 10 minutes on low. Serve hot garnished with chilli oil, mint sprigs and crushed pepper. Enjoy!
Preheat the oven to 350 degrees F. In mixing bowl, combine flour, salt and shortening. Mix until the mixture becomes mealy; Add water and mix well. Form into a ball and cover with plastic wrap; Refrigerate until ready to use. For the filling: Melt the butter in a large saucepan, over medium heat. Add peaches and mix well; In a small bowl, combine sugar, flour, cinnamon and nutmeg. Add to the peaches and mix well; Reduce the heat to low and continue to cook for 8 to 10 minutes. Remove from the heat and cool completely; Stir in the vanilla and set aside. Remove the dough from the refrigerator and divide in half. On a floured surface, roll out half of the dough into a rectangle, 12 by 10 inches. Using a knife, cut the dough to fit the pan, reserving the excess trim. Place the dough in an 11 by 9 x 4 inch pan and press down to mold. Pour half of the filling over the crust; Cut reserved dough into nickel-size pieces. Dot peach filling with dough; Pour remaining filling over the dough pieces. Roll out remaining ball of dough and place on top of the peaches, pinching the edges to seal in the juices. Make 3 slits in the top crust and place in oven; Bake for 30 to 40 minutes or until golden brown. Remove from oven and rest for 10 minutes before serving; Spoon cobbler into individual bowls and serve with a scoop of ice cream.
put shredded chicken/turkey in bottom of 13 by 9 roasting or cake pan. cut bacon into bite sized pieces (I use kitchen shears), and fry in bottom of a large sauce pan until crisp. drain bacon drippings. put soup and water in pan with bacon and cook over medium heat until blended and heated thru. pour over chicken/turkey. place in a pre-heated 400 oven for 25-30 minutes or until it begins to bubble. pour over hot biscuits or toast. enjoy. go to recipezaar.com and give a 5 star review.
Heat the oil in a lage pan and fry the onions for 5 minutes. Add the lemon rind, garlic,chilli, pepper and the spices, cook for 3 minutes. Fry the liver on both sides in the spice mixture, crumble in the beef stock cube and stir in the coconut milk. Bring to the boil, lower heat and simmer for 20 minutes Season with salt to taste. Serve with rice or noodles.
Place the milk, 2 cups of flour, and yeast in the bread machine pan and process on the dough setting. (Mine takes around 1.5 hours). While the machine is working (no rush here - you have plenty of time) mix the other 2 cups of flour with the sugar, salt, orange zest, and the anise seed. (I couldn't find ground anise seed so I ground some up in my blender. A coffee grinder would work as well). Once the dough cycle is completed, add the flour mixture, olive oil, and eggs. Process again on the dough setting. (Another 1.5 hours! But for me, this is preferable to doing it by hand. My handmade dough ends up like a brick). Once the second cycle is completed, remove the dough to a well-floured surface. Punch down and form into a ball. (This is easy! I was scared because this is where I get into trouble - I tend to overwork things. Look it up on YouTube if you don't know how: http://youtu.be/5HW38Bn-hnI). Cover and let the dough rest for 15 minutes. (I left it on the counter top and covered it with paper towels). Now, divide the dough into three parts. Roll each piece into a rope and braid, working from the center to the ends. Pinch the ends together and turn under. (Once again, if you don't know how: http://youtu.be/YR6aIAh2Vt8 And if you don't feel like braiding it at all - I won't tell. It tastes wonderful no matter what the shape). Embed the dyed eggs (optional) in the folds of the braid. Cover and let the dough rise until doubled in bulk - about 1 hour. Meanwhile, preheat the oven to 375 degrees F. (Note: Mine came out a little dark on top so I'm gonna try 350 degrees next time.) Once the dough has risen, brush it lightly with the egg wash. (I sprinkled some whole anise seeds on top, but you don't have to do that. Some people use slivered almonds, but my family has allergies). Bake in the preheated oven for 40 to 45 minutes or until golden brown. (I slid the parchment paper directly onto a preheated pizza stone. My bread came out a little dark on the top, next time I'll drape some foil paper over it around 15 minutes in). Cool on a rack. Store in a brown bag for up to 3 days. (When it starts getting stale - if it lasts that long - you can make french toast with it. I recommend this recipe: http://www.food.com/recipe/dennys-style-french-toast-90674 So good!).
Melt the butter in a heavy saucepan. Stir in the brown sugar. Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point. Continue boiling for a minute, stirring constantly. Remove the pan from the heat and allow the mixture to cool slightly. Stir in the rum, maple extract and pecans. The sauce will thicken as it cools. Serve slightly warm over good quality vanilla ice cream. Should there be any left over, store it covered in the fridge.
In a very large bowl, combine the pretzels, Ritz bits, cashews, and crackers. (I use my largest roasting pan for this.). Sprinkle evenly with dressing mix, then drizzle with oil. Stir gently but thoroughly until all pieces are well coated. Store in an airtight container.
Cook and stir the meat and onion in a large deep skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients except the cheese. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Top with cheese and serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Top with cheese and serve hot.
Put all dry ingredients in a 16 oz. glass. Dissolve in 2 oz. hot water. Add 5 oz. of cold water and a lot of crushed ice (or cubes). Top off with soy milk and coffee-mate.
Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also. Mix together sauce ingredients in a small bowl and set aside. Cut chicken into a small dice, about 1/4-inch. Heat 1-2 cups peanut or other cooking oil in your wok. Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess. Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain. Remove oil from wok and discard. Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds. Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly. Serve at once with hot steamed rice.
Heat oven to 450*, then coat baking sheet with cooking spray. Place bread crumbs, salt & pepper in a small dry skillet over medium heat. Cook, stirring 5 minutes or until toasted - remove from heat. Brush both sides of each filet with olive oil and dredge in bread crumbs. Place on baking sheet and cook 5-6 minutes or until opaque in center. Carefully transfer filets to plates using spatula and garnish with dollop of Tarragon Tartar Sauce in middle and serve with lemon wedges.
Pour the sauce into a ovenproof casserole dish that will hold peppers. Melt the butter and a large skillet over med-high heat. Add the onion and saute until translucent, about 3 minutes. Reduce heat to med-low and add the chicken, ricotta cheese, cottage cheese, ham, Parmesan cheese and cream. Simmer for 10 minutes until the sauce is reduced by half. Stir in parsley, salt and pepper. Let the filling cool. Stuff the peppers with the filling and arrange them on the sauce in the dish. Cover the peppers with the reserved tops. Cover with plastic wrap and refrigerate for up to 3 days or freeze for up to 1 month. Preheat the oven to 350°F. Allow the peppers to come to room temperature. Bake for 45-50 minutes, until the filling is bubbly and the peppers are softened.
Melt the butter in a Dutch oven over med-low heat. Add onions and saute for 5-6 minutes, until translucent. Add the pork and slowly brown all sides of the meat, stirring continuously. About 10 minutes. Sprinkle the black pepper and sugar over the meat and onions, and stir well. Stir-fry all for about 3 minutes longer. Add the garlic, paprika, and the caraway seeds. Add 1/2 of the can of beer,cover,and simmer for 45 minutes, stirring occasionally and adding the rest of the beer as needed. Stir in the rinsed and WELL drained sauerkraut and simmer for another 15 minutes, stirring occasionally. Add in the sour cream, stir and cook for 3 more minutes.
1. Preheat your oven to 350 F (180C). 2. Place everything except the chocolate into a food processor. Mix it all together until it's made a cookie dough consistency. You'll still have a few bigger pieces of macadamia nuts in there, but that's a good thing. 3.Now stir in your chopped chocolate. 4.Drop by rounded spoonfuls onto a parchment lined baking sheet. 5.Bake for 12-15 minutes or until they are looking golden on top.
Bake 350°F oven. Butter 9x13-inch casserole pan. Steam or cook zucchini; drain and mash. Saute onions, garlic & mushrooms in olive oil; add to zucchini. Add beaten eggs, bread crumbs and cheese to zucchini, onion, mushroom, garlic mixture. Pour into buttered casserole pan. Bake until set, 30 minutes or so.
Assemble the night before. Grease pan with a light coat of nonstick cooking spray or butter. Trim the crusts off the bread slices. Butter on one side of bread. Place buttered slices of bread **butter side up on the bottom of the baking dish. Sprinkle with all the bacon and cheese. Top with layer of buttered bread slices, butter side up. Beat eggs, milk and mustard together. Pour over bread, gently press slices into the egg mixture to coat. Cover with foil and refrigerate overnight. In the morning: One hour before baking, remove from fridge and bring to room temperature. (cuts down on the baking time). Preheat oven to 350°. Bake COVERED for 40 minutes. After 40 minutes remove foil. Continue baking for approximately 10-15 minutes until center is done and top is lightly browned. *check fro doneness like you would a cake. Top with crumbled potato chips, bake for an additional 5 minutes. Let stand for 5-10 minutes before slicing into squares. NOTES: To halve the recipe, use an 8x8 pan and approx 6-8 slices of bread. 9x12 pan, use approx 12 slices. Large aluminum baking pan, use 18 slices.
Soak 1/2 cup lentils 8 to 12 hours, drain. Sprout 3-5 days. Rinse 2 times daily, grow until the length of shoots equals the seed length. Place sprouts in a bowl and mix in 2 tbs onion powder, 1 teaspoons garlic powder, 2 tbs tamari soy sauce and a pinch of cayenne pepper (if desired). Spread out thinly on a baking tray, and bake at 250°F until brittle and crispy, which takes about 1 hour. Alternatively, the snack sprouts can be dried in a food dehydrator. When the sprouts have dried out, store in a container with a lid, which will keep them dry and crisp. Enjoy!
*In a bowl combine the cream cheese spread ingredients. Toast the bread; spread all slices with the cream cheese mixture. Garnish with the cashews. Add one slice of turkey to each sandwich. Put bread slices together and cut in half or quarters. *TIP: If the cranberries have hardened, place in a small bowl with hot water. Soak for about 2-3 minutes or until softened. Drain.
In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt. Microwave, 3 minutes uncovered, on medium (50 perent) In small bowl, beat egg and egg white until blended. Slowly stir egg mixture into pumpkin mixture. Divide pudding mixture among four 5-oz microwave safe custard cups. Microwave on medium (50 percent) 2 to 3 minutes or until puddings are barely firm. (Do not overcook; puddings will thicken and firm more upon cooling.). Set aside to cool at least 10 minutes. Serve warm or cover and refrigerate until cold.
Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool. Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days. Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!
Combine the carrot, ginger, besan, eggwhite and coriander in a medium bowl. Place the mustard seeds and cumin seeds in a small frying pan over high heat and cook, stirring, for 1 minute or until aromatic and the seeds begin to pop. Remove the frying pan from the heat and add the seeds to the carrot mixture. Stir to combine. Heat oil or ghee in a large non-stick frying pan over medium heat. Spoon 3 tablespoonfuls of the carrot mixture into the frying pan. Use the back of a spatula to firmly press the mixture down. Cook for 1-2 minutes each side or until golden brown and heated through. Transfer fritters to a plate lined with paper towel. Repeat in 5 more batches with remaining carrot mixture, reheating pan between batches (you will have about 18 fritters). Place fritters on a platter and serve with the coconut sambal, cucumber pickle and bought mango chutney.
Chop pineapple chunks to desired size. Combine ingredients in bowl. Add 1-2 tbls of reserved pineapple juice. Add salt to taste. Stir and serve.
Preheat the oven to 160oC. Place the biscuits in a food processor and process until fine crumbs are formed. Tip into a bowl and mix with the melted butter. Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan. Chill. In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth. Add the eggs one at a time beating lightly after each addition and stir in the cream. Pour into the prepared pastry shell and bake for 1 hour or until set. Remove from the oven and place on a rack to cool. Chill for 4 hours or overnight.
Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes and shrimp. Season with grill seasoning and cook shrimp for 3 minutes or just until pink. Toss with lemon zest, juice and chopped parsley.
Toss together lettuce, tomatoes, chickpeas, olives and red onion slices. Whisk vinegar and honey; slowly add oil while whisking. Season to taste with salt and pepper; pour dressing over salad and toss. NOTE: You can also just add all the dressing ingredients to a clean glass jar, with a tight fitting lid, and shake to combine. Then pour over salad.
Dissolve the salt in the water in a large bowl, then soak the cabbage in the salt water for an hour. Add the next 3 ingredients and let them soak another 20 minutes, then drain and rinse thoroughly. Meanwhile, combine the vinegar, mustard seed, celery seed, and sugar in pan and bring it to a boil, stirring until the sugar is dissolved. Pour the dressing over the rinsed vegetable mixture in the bowl and marinate, covered, for at least 24 hours before dehydrating. Divide the dried slaw into plastic bags (1/3 cup of dried salad is adequate as a side dish for one person). To use: Add an equal amount of water to each portion of salad (1/3 cup of water to 1/3 cup of salad) and allow it to reconstitute for at least half an hour.
Brown chicken in hot oil in large skillet over medium heat about 2 minutes per side. Add tomato sauce, artichokes and rosemary. Bring to boil; reduce heat. Simmer, covered 10 to 12 minutes or until chicken is done. Remove chicken and artichokes with slotted spoon to serving platter. Bring sauce to boil; reduce heat. Simmer, uncovered, until desired consistency. Spoon over chicken. Sprinkle with olives and serve with hot cooked orzo, rice or pasta if desired. Garnish with fresh rosemary, if desired.
at least 2 hours ahead, or up to the night before you plan to grill the chicken, prepare the marinade, massage into chicken and refrigerate (turn once or twice during marinating time to make sure all parts of chicken get a good soaking. when ready to grill, drain the marinade and let chicken sit uncovered for about 20 minutes. heat BBQ to medium heat. just before grilling brush chicken with melted butter. grill uncovered 10-12 minutes. after cooked and cooled for a few minutes chop/shred chicken and make wraps with tortillas/pita/naan.
Cook pasta as packet directs then drain and set aside. Heat pan over medium heat and spray with olive oil. Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color. Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired (lots of pepper no salt for us). Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through. Serve hot in warm bowls topped with either the parmesan as the recipe suggests, or as we did with capers instead as they go wonderfully well with tuna.
Preheat oven to 350°F. Grease a 12 cup muffin pan or use silicone. Place warm pancakes or crepes in the muffin pan, pushing gently to form to the bowls. Bake for 4-5 minutes or until lightly crispy around the edges. Set aside. Melt butter in a skillet over medium heat. Add onion and asparagus then saute for 3-4 minutes. Add spinachh and cook for 3 minutes. Remove from heat and drain well. Set aside. Whisk together eggs, milk, salt and pepper. Scramble in lightly greased skillet over medium heat until just set. Remove from heat and fold in sauteed veggies. Fill pancake bowls with mixture. Top with cheese. Bake 7-10 minutes or until cheese has melted. Serve immediately.
Heat the butter in a large frying pan and brown the pork in batches. Transfer the pork to a bowl. Add the onions to the pan, brown lightly, then stir in the lemon rind, cider and stock and boil for about 3 minutes. Return all the pork to the pan and cook gently for about 25 minute until the pork is tender. Add the apples to the pan and cook for another 5 minute Using a slotted spoon transfer the pork, onions and apples to a warmed serving dish, cover and keep warm. Stir the parsley and cream into the pan and allow to bubble to thicken the sauce slightly. Season, then pour over the pork and serve hot.
Preheat the oven to 400F. Coat a large baking sheet with no-stick spray. Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil. Sprinkle with the garlic and rosemary. Bake for 45 minutes, or until golden brown and tender. Split the bread horizontally and scoop out the interior, leaving a 1" shell. (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar. Arrange the vegetables in the bottom of the shell. Sprinkle with the Parmesan. Top with the spinach. Place the top of the bread over the filling. Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled. Cut to 8 wedges. To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.
In a saucepan heat cider and cranberry juice cocktail just until hot (do not let boil) and remove from heat. Stir in tequila and liqueur. Serve toddies in mugs, garnished with lime slices. Makes about 6 cups. Note: To spice up a little: add cinnamon sticks, a little cloves, allspice and nutmeg. You can garnish with the above listed lime slices or also add orange slices.
stir all ingredients together until well blended. To serve, use 1 Tbsp per cup of hot water, or to taste.
heat water and half and half in a sauce pan until boiling. add all remaining ingredients and whisk until thick and bubbly. Once sauce is thickened, remove from heat and let stand for 5 minutes.
Cut 1 1/2 pound pork loin into slices of desired thickness. Place other ingredients in 1-gallon freezer bag and add pork. Turn several times to cover meat with marinade. Label and freeze. To serve, thaw meat. Layer in prepared baking pan and pour extra marinade over meat. Cover and cook in a 350-degree oven for 30 minutes. Turn meat and bake for 20 more minutes. Suggested sides: Baked sweet potatoes.
FOOD PROCESSOR METHOD: Put first 7 ingredients into food processor fitted with dough blade. Stir molasses into warm water in small bowl. With machine running, pour molasses-water mixture and cooking oil through tube in lid. Process for 50 to 60 seconds. If dough seems sticky to remove, add about 1/2 teaspoons flour to make it easier to handle. HAND METHOD: Put first 7 ingredients into medium bowl. Stir together well. Add warm water, molasses and cooking oil. Mix well until dough leaves sides of bowl. Knead on lightly floured surface for 5 to 8 minutes until smooth and elastic. TO COMPLETE: At this point you may choose to roll out and press in greased 12 inch pizza pan, forming rim around edge. Or place dough in large greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size. Punch dough down. Roll out and press in greased 12 inch pizza pan, forming rim around edge. Company's Coming.
Place all ingredients in a large mixing bowl. Use your clean, washed hands to mix well. Form batter into balls, or press into cookie cutters to make shapes. Will be devoured immediately.
Preheat oven to 350. Cream butter and sugars. Beat in eggs. Stir in vanilla. Dissolve soda in milk in a small dish. Add to batter with salt. Stir in flour. Add chocolate chips. Bake for 10 minutes.