HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side. Mix all the other ingredients together, and then add the toasted coriander seeds and mix again. Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse. Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed. Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres. These can be made up to 3 days in advance.
Brown beef cubes in oil. Add mushrooms, onion, and garlic and saute' 3-5 minutes (being careful not to burn garlic). Add broth, tomato paste and wine; simmer, covered, 1 hour or until meat is tender. Cook noodles according to package directions; drain. Mix cornstarch with a little water in small bowl. Stir into beef burgundy. Bring to a boil. Reduce heat and simmer an additional 5 minutes. Serve over noodles.
Preheat oven to 400°F. Combine first 6 ingredients in a large bowl. Stir in apple, and make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Combine 3 tablespoons sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Bake at 400°F for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.
Place the first 5 ingredients in a blender with a little ice and blend until creamy. Pour into glass and sprinkle with a touch of cinnamon.
Preheat broiler. Prepare a large baking sheet. Slice the bread to desired size slices. Spread a thin layer of prepared pesto onto each slice. Top with chopped tomatoes then 1-2 slices of mozzarella cheese. Place onto baking sheet in one layer. Broil for about 3-5 minutes or until lightly browned. Delicious!
Boil whole potatoes until tender. Drain and set aside until cool enough to handle. Cut off root end from leeks,as well as dark green ends and any wiulted parts. Cut lengthwise in half, and chop into 1/2 inch pieces. Rinse well in bowl of cool water and dry on paper towels. Preheat oven to 350 degrees. Heat olive oil in heavy, medium skillet over medium heat.Add leeks and saute until softened and lightly browned, about 5 minutes. (add 1-2 T of water as needed to keep leeks from drying out). Whisk eggs with flour in a large bowl. Whisk in sour cream, yogurt, lemon juice, salt, cumin and pepper. Peel 2 potatoes and mash them. Add to sour cream mixture. Cut remaining potatoes, unpeeled, into 1 inch chunks. Fold chunked potatoes, tuna, with water, and leeks into sour cream mixture. Turn mixture into well-oiled, shallow 2 quart casserole. Sprinkle parmesan and paprika over the casserole. Bake for 45 minutes until browned on top and bubbly around the edges. Let stand 10 minutes before serving.
Wash & cut the sweet potatoes in 1/2-inch thick slices, then steam them for 8 minutes or until just fork tender. Preheat the oven to 450 degrees F & butter an 8"x8" baking dish. Layer the sweet potatoes in the baking dish, sprinkling each layer with a small amount of salt, pepper, brown sugar & butter (using just half of the butter for this purpose). Cover the top layer with the bread crumbs & the rest of the butter & bake for 20 minutes or until well browned.
In a large zip top bag, combine garlic powder, salt, pepper, mustard powder, cinnamon, cloves, allspice, ground ginger, oil, soy sauce, rice wine vinegar, shaoxing wine and honey. Add brisket. Press out as much air as possible, seal tightly, and refrigerate 6-8 hours, turning occasionally. Place brisket in slow cooker, and empty marinade over it. Cook on low 6-8 hours. Remove brisket to a plate, tent with foil and let rest 10 minutes. Meanwhile, skim off as much fat as possible from juices in slow cooker. Turn slow cooker up to high. Dissolve cornstarch in cold water, and drizzle into defatted juices. Stir until thickened. Slice brisket thinly, across the grain. Serve with gravy.
Heat oven 375. Combine the bran and buttermilk. Let stand 10 minutes. Combine the oil, egg, sugar and vanilla. Add to bran mix. Combine the flour, baking soda and powder, cinnamon and salt. Add to bran mix. Stir in walnuts. Spoon into sprayed muffin tins. Bake 15-20 minutes.
Chop sun dried tomatoes, and cover with hot water for 15 minutes. Chop basil and parsley. Mince garlic. Drain tomatoes well, squeezing out excess water. In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly. Add garlic and continue to saute, stirring constantly. Add balsamic vinegar, basil and parsley. Stir constantly for 1 minute and remove from heat. Remove as much rind as possible from brie. Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly. I serve this with crackers and crostini.
Coat a 9x13 baking dish with spray of oil. Arrange half of the bread in the dish. Spread the cream cheese cubes over the bread and then the apples. Top with remaining bread. In a large bowl beat the eggs and cream, butter and maple syrup. Pour over the bread. Cover with plastic wrap and refrigerate overnight or at least 2 hours. Preheat the oven to 325°F and bake 45 minutes of until set and lightly browned. Let stand at least 15 minutes before serving with extra maple syrup.
Simmer all ingredients, uncovered, in a large saucepan, stirring frequently, 20-25 minutes until mushy. Serve hot or cold.
Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon. Cream shortening, sugar and egg together; then add milk alternately with dry ingredients. Add vanilla. Spread over apples. Combine all sauce ingredients and boil for 5 minutes. Pour over batter and bake 35- 45 minutes at 350.
Drain pickles and reserve the liquid. Cut pickles into 1 inch chunks, return to the jar pickles came inches. Add the vinegar, whole cloves, and cinnamon to the jar of pickles. Add sugar alternating with a little pickle juice to the pickle jar, but make sure all sugar is added to the jar of pickles. Add only enough juice to cover pickles. (amount may very depending on how the pickles settle in the jar). Put lid on and shake the pickle jar until the sugar is dissolved. Place in the refrigerator. Shake once daily for 7 days. (For those that can't wait 7 days to try these pickles. You can dig in early, but please note the pickles are better the longer they set.).
Preheat oven to 160 degrees Celsius. Grease and line 2 baking trays with paper. Sift flours into a bowl. Add sugar and hazelnut meal. Mix well. Rub butter into the hazelnut meal mixture, using your fingertips. Stir in egg yolk and essence. Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench. Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes. Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent. Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour. Stand on trays for 5 minutes before transferring to wire racks to cool. Dust with gluten-free icing sugar to serve. Enjoy!
Heat olive oil in a large skillet over medium-high heat (I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet). In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture (shaking off any excess). Cook the chicken in oil over medium-high heat on both sides until just lightly browned (about 4 minutes per side) then remove to a plate and set aside. Add in mushrooms, onions and green bell pepper; cook stirring for about 3-4 minutes or until just softened scraping any browned bits that have accumulated on the bottom of the skillet. Add in fresh garlic, chili flakes, oregano and basil; cook stirring for 2 minutes. Add in tomato paste; cook stirring constantly for 2 minutes. Add in diced tomatoes with juice, chicken broth and wine, olives, seasoned salt and bay leaf; bring to a boil. Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors). Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce). Reduce heat to low and simmer covered for about 1-1/4 hours, stirring occasionally and turning the chicken pieces a few times during cooking. Season sauce with more salt if desired and black pepper about halfway through cooking. Serve with cooked pasta.
Combine all dressing ingredients except oil in blender and blend until well combined. Slowly drizzle in oil until dressing is thickened and set aside. Mix spinach and fruits when ready to serve and add dressing and toss. NOTE: If dressing is prepared ahead and refrigerated, be sure to take it out before serving as it will be too thick to toss, let sit out at room temperature so it can reliquify.
Rinse quinoa well with water to remove bitter coating; drain. Place almonds in a medium saucepan over medium-high heat. Stir frequently until almonds are toasted and fragrant, about 3-4 minutes. Set aside. Combine quinoa, water, raisins, cinnamon, and nutmeg in the same saucepan. Bring to a boil, cover, and reduce to a simmer for 10 minutes. Stir in the oats, replace cover, and cook for an additional 6 minutes. Add the almonds and sugar. Top with vanilla yogurt, milk, soymilk, or half and half cream, if using. Serve immediately.
Filling:. Defrost frozen berries in a colander to drain excess juice. To make crust:. With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream. Chill up to 1/2 hour, roll out and fit into 10"pie pan, flute edges. To make nut topping:. Pulse all ingredients in food processor until garbanzo bean sized chunks are formed. To prepare pie:. Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries. Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!
Line a 9" square pan with foil, extending foil over edges of pan. Butter foil. Cover bottom of pan with chocolate chips. In a large skillet, combine both nuts, butter, sugar, and corn syrup. Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium, continue to cook and stir, until mixture begins to cling together and turns golden brown. Pour mixture over chocolate chips in pan and spread evenly. Cool and then refrigerate until chocolate is firm. Remove from pan and peel off foil. Break into pieces to serve. Store tightly covered in a cool place.
Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge. Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds. Preheat oven to 160°C Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper. Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly. Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.
To make cake:. Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch square cake pan (2 inches deep). Whisk together flour, cocoa powder, baking soda, and salt. Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla. Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined. Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool in pan on a rack 1 hour. Transfer cake to a cake plate. Make frosting:. Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Mound frosting on top of cake. Dust with additional cocoa powder. Cooks' notes:.  Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.  The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.
Cook fettuccini in large pot of boiling, salted water until al dente, about 7 minutes. Toss pasta with some oil to keep it from sticking while you make the sauce. Combine cream, wine, garlic and black pepper in large skillet and bring to simmer over high heat. Reduce heat to medium and simmer 7 to 10 minutes. Add shrimp and cook, 4 to 5 minutes. Toss sauce with pasta and chopped parsley.
Phreat oven to 320 F or 160°C. Soften the cream cheese in a bowl with a spatula, and stir in the crabmeat or tuna and mayonnaise. Mix in the dried breadcrumbs, soy sauce, salt, hot pepper sauce, and pepper. Place a spring roll wrapper or wonton wrappers on a cutting board and spread the crab/cream cheese mixture or tuna/cram cheese mixture evenly with a rubber spatula or spoon. Place the spring roll sheets or wonton wrappers on a cookie sheet (lined with silicon sheet for baking works great here) and bake until lightly browned and crispy, about 22 - 25 minutes. Keep an eye and do not let them burn. If you used larger spring roll wrappers, it's best to cut them after baking to smaller sizes.
Preheat oven to 325 degrees. Grease a Bundt pan. I use Pam spray In a large bowl combine all ingredients, except butterscotch chips. Mix at low speed for 1 minute, then at medium speed for 3 minutes. Fold in butterscotch chips. Pour into Bundt pan. Bake for 50-60 minutes or until toothpick inserted near center of cake comes out clean. Cool in pan for 30 minutes. Invert onto serving plate. Can dust with confectioners sugar.
Add everything but chicken together in a ziploc bag. add chicken and marinate in fridge for 1-24 hours. Put chicken on grill and grill 15 minutes on side one and ten on the other side brushing occasionally with additional marinade.
1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl. 2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; saute 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.
Let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray. Add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan. Repeat procedure with remaining lamb. Return first batch of lamb back to pot so that all the lamb is now in the pot. Add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits. Add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly. Stir in broth and 1 1/2 cups water; bring to a boil. Cover, lower heat, and simmer 1 hour. Stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done. Stir in mint and salt. This dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld. May reheat in a slow-cooker or on the stove-top if desired.
Beat butter and cream cheese for about two minutes. Gradually add sugar beating another five minutes. Add eggs, one at a time. Beat just until yellow disappears. Add vanilla. Gradually add flour, mixing on LOW speed until blended. Grease and flour a 10" tube pan. Bake at 325F for 90 minutes or until center comes out clean. Let cool 10 minutes and then turn from pan.
Bring pork, quartered onion, smashed garlic, thyme, 1 tsp salt and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to the surface. Reduce heat to medium-low, partially cover and cook until pork is tender, 75-90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic and thyme. Return pork to saucepan and using potato masher, mash until shredded into rough 1/2" pieces. Set aside. Heat olive oil in 12" nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion and oregano; cook, stirring often until pork is well browned and crisp, 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid and bay leaves; simmer until almost all liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season to taste with salt. To fry tostadas, heat vegetable oil in 8" heavy bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3-4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding tortilla down to keep it submerged. Drain on paper towel lined plate and season with salt to taste. Spoon small amount of shredded pork onto center of each tostada and serve with garnishes.
In large skillet our saucepan,cook onion, garlic,and cilantro in oil until tender. Stir in beans and salsa,simmer on low heat until. completely heated through.
Preheat oven to 450 degrees. Beat eggs until well aerated. Add milk and beat again. Add salt and flour and beat on low, just until blended. Meanwhile, put butter into a 9 x 13 baking dish, or divide it into two round cake pans, or two large cast iron skillets and place in the preheated oven to melt the butter and heat the pan(s). Tip pans to spread butter evenly. Pour batter into the warm pan(s), top with fruit, if you want to add some and place in the oven. Bake for 15 minutes.
Lay two pieces of cheesecloth on a flat surface. Place broken cinnamon stick, cloves, allspice, and orange peel in the center. Bring up corners and tie with string. In a saucepan mix the ingredients for the cider and put the spice bag into it. Heat till flavors are well-blended. Remove the spice bag.
In a medium bowl, dissolve gelatin in boiling water. Stirring until gelatin is completely dissolved. Whisk in yogurt. Spoon into 4 sherbet glasses or pour into a gelatin mold. Chill until set, about 1-2 hours. When ready to serve, top with orange segments and a dollop of yogurt.
Mix all ingredients without salmon and sesame seeds. Skewer the salmon cubes on skewers. Put the skewers in the marinade and let marinate in the fridge for 2 hours. Preheat oven to 450°F. Remove the skewers from the marinade (keep it), then roll in the sesame seeds. Cook in oven 12 to 15 minutes. While the salmon is cooking, boil the marinade for a few minutes. When ready to serve, you can serve the skewers with the remaining marinade as sauce.
Preheat oven to 400F and lightly spray a baking sheet with cooking spray (Pam). Sift dry ingredients together into a bowl. Cut in the margarine with a pastry blender until the mixture resembles coarse meal. Combine cottage cheese, egg substitute, orange marmalade, and orange rind; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by tablespoonfuls onto baking sheet coated with cooking spray. Bake for 8 minutes or until golden.
In a small bowl mix brown sugar an cinnamon. Separate biscuits and dip the top in the melted butter and then in the cinnamon mix. Place sugar side up on a ungreased baking sheet. Bake at 400 for about 8 minutes.
Heat oven to 425°F. In 10 inch skillet (or similar sized cast-iron pan), cook beef until browned; drain grease. Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms. Drop dough by 12 spoonfuls onto mixture. Bake uncovered 18 - 22 minutes (or until topping is golden brown). Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.
Mussels: Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water. Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 minutes. Add onion and garlic; toss to mix; cook, covered, for 1 minute. Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds. Discard any mussels that did not open. Serve in deep bowl. Lemon Butter Sauce: Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment. Saute onion and garlic in 2 tbs of the clarified butter until transparent. Stir in lemon juice and white wine and season with salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.
Oil a 5-cup mold. Drain and flake salmon. In a saucepan, combine soup and cream cheese. Cook over low heat, stirring constantly, until mixture is smooth. Soften gelatin in 1/4 cup water; add to soup mixture, stirring until gelatin dissolves. Fold in remaining ingredients. Pour into prepared mold. Chill until firm. Unmold and serve with assorted vegetables and crackers.
Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside. Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside. Chop bacon and cook until done and drain on paper towels. In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon. Repeat layer and top with shredded Swiss cheese. Bake at 325°F for 30-40 minutes or until top is lightly browned. Remove from oven and cool for 10-15 minutes before serving.
Preheat your oven to 350 degrees. Mix flour, sugar and beer together and pour into a greased loaf pan (I prefer a Pyrex loaf pan, but any loaf pan works). Bake for 45-55 minutes (depending on your oven), until golden and crusty on top. When finished baking, remove from oven and slowly pour melted butter all over the top of the loaf. Let sit for 10-15 minutes and serve. This is best when it's warm!
Mix everything in the order given. Put 1-2 tbsp batter into fish iron. Serve with butter/pesto sauce, or jam/syrup/chocolate.
Spread bean dip on one slice of bread. Spread mustard on second slice of bread. Place slice of bologna on top of mustard. Place slices of tomato on bean dip. Slap the two slices of bread together.