HumbleIntelligence/food-ner-1-Million huggingface dataset:
This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Sprinkle thighs with seasoning salt (the chicken's-not yours) and saute in 2 tbs butter or margarine over medium-high heat until cooked through and nicely browned. Remove from pan and keep warm. Lower heat to medium-low and add 2 tbs butter and allow to melt. Pour in heavy cream. When heated through, add romano cheese, sour cream and blue cheese dressing. Whisk all sauce ingredients together and allow to simmer for 2-3 minutes. Place chicken back into sauce and simmer for 2-3 minutes. Serve immediately -- awesome over mashed potatoes.
In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside. In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside. In a small mixer bowl, beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form. Stir yogurt-banana mixture into flour mixture until moistened. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites. Preheat oven to 350°F. Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight. For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth. Drizzle chocolate over cake in a Lacy design. Let stand about 30 minutes, until set. Serve with raspberries.
Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°; moderately butter cookie sheets. In a 3-quart saucepan, melt the butter and set aside to cool to tepid. Strain together the flour, salt, and baking soda; set aside. Using a wooden spoon, add the maple syrup to the butter, mixing well. Blend in the egg, orange juice, and maple and vanilla extracts. Whisk in the sugars, stirring until well combined and free of lumps. Stir in the dry ingredients in three additions, then fold in the nuts with a large rubber spatula. Using the tip of a teaspoon, drop mounds of dough the size of large walnuts onto the cookie sheets, placing them 2 inches apart. Bake for 12-14 minutes, until the edges just begin to brown, rotating the pans top to bottom and front to back toward the end of the baking time. Remove from oven and let stand for 2-3 minutes before loosening with a thin metal spatula; cool on wire racks. Store in airtight containers, layered between strips of wax paper, for up to 3 weeks; cookies may be frozen. *Rustic Maple Pecan Date Cookies--reduced chopped pecans to 3/4 cup; measure 1 cup loosely packed dates cut into 1/4 inch dice and toss them into 1 teaspoon flour to prevent them from sticking together; mix dates with the pecans and proceed as directed.
Procedure: Take one whole live lobster Remove the meat from the shell. Crush the shells. Saute the shells with butter, diced onions, diced celery tomato paste, and bay leaf. Deglaze with two ounces of brandy, add two cups of water, bring to boil, and simmer for three hours. Strain broth. return to the heat, bring to a boil. reduce to 3 tbls.
Butter two 10-inch round layer cake pans and dust them with cocoa. Or butter and line with parchment. Preheat the oven to 350° F. Cream together the butter, granulated sugar, and brown sugar. Beat in the eggs, then melt the chocolate in a double boiler over simmering water and allow it to cool. Sift together the flour, baking powder, baking soda, salt, and cocoa. Add the vanilla to the buttermilk. Add the cooled melted chocolate to the eggs and butter. Then alternately mix in the dry ingredients and the buttermilk. Fill your pans about half full with batter. Bake in the preheated oven about 40 to 45 minutes. Insert a straw or cake tester into the centers of layers. If it comes out clean (i. e., without any batter sticking to it) the cake is done and should be removed from the oven. The cakes can also be tested for doneness by pressing on them gently in the center. If they have a slightly springy feel, they are ready to come out. Cool and frost as desired.
Drain tomatoes on paper towels for 10 minutes. In a saucepan, add drained tomatoes, 1 cup of the brown sugar, and the fresh lemon juice; simmer,uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat and stir in the lemon flavor extract and set aside. In a large bowl, cream the butter and remaining 1 cup brown sugar. Add flour, baking soda, and salt and mix well. Stir in the oats and nuts. Measure out 2 1/2 cups of this dry mixture and press it into the bottom of a greased 9x13" baking pan. Spread the slighly cooled tomato mixture on top. Crumble the remaining dry mixture over the top, like a crumb topping. Bake at 375 F for 30-35 minutes, or until golden brown. Let cool completely, then cut into 24 bars to serve.
Mix all ingredients in the order I have indicated or according to your own bread machine. Be sure NOT to let the baking powder hit any of the liquid ingredients. Select the dough cycle with a 1.5 pound loaf size. Hit Start. Once dough is finished, it will be a bit sticky so use a bit of olive oil on your hands to remove and place in an oiled bowl for raising. Cover with plastic wrap and let raise in a non-drafty place for an hour. You can also let it raise overnight in your fridge if you wish to develop the dough's flavor and elasticity. Once raised, place dough on floured surface. You may need to add a bit more flour to get the texture to thicken a bit. Knead just a few minutes, less is best. Shape dough to 3/4 the size of the pan. Oil and sprinkle with cornmeal a pizza pan and then finish shaping dough into it. If using a pizza stone, place dough on pizza peel sprinkled with a bit of cornmeal. Once shaped andplaced, brush a little olive oil around edges. Top with your favorite ingredients. Pizza should be baked on lowest rack in oven. Here are your choices for baking, preheat oven completely first: Cast Iron Pan: 9-10 minutes on 400°F. Then raise to broiler and broil additional 4-5 minutes. Aluminum Pan: 11-12 minutes 425°F. Then raise to broiler and broil additional 3-4 minutes. Pizza Stone: 10-12 minutes 425°F. Then raise to broiler and broil additional 3-4 minutes. If you are high elevation, decrease your temperate on all choices by 25°F. DO NOT OPEN OVEN AND CHECK ON PIZZA UNTIL YOUR MINIMUM BAKING TIME HAS COMPLETE. Once minimum time is complete, check and if near golden brown, do step two with the broiler. Cool 5-10 minutes and cut. Makes 1 14"-16" Pizza.
Sear stewing beef until brown in Pressure Cooker, add all ingredients and fill with water until it just covers. Cook about 15 minutes on Med high. For pastry: In a food processor, pulse flour, butter and salt until crumbly. Add ice cold water and pulse until ball forms. Remove and wrap ball in plastic wrap. Refrigerate 1 hour. Allow dough to warm to room temperature. Roll on lightly flour dusted counter. Place pie crust on pie pan and press into place. Add stew. Place second pie crust over stew and pinch edges. Preheat oven to 350 and bake 30-40 minutes depending on oven temperature.
Melt butter. Pour Root beer into a microwave-safe glass and heat for 30 seconds or as needed so it is moderately warm. Warning: If it is warmed too much, it won't be fizzy! Pour 1 teaspoon of melted butter into the Root Beer a little at a time, stirring constantly until well blended. Gently stir in cream. It may take a few times to determine the amount of butter and cream needed to make the perfect-tasting Butterbeer!
Place perogies on a double layer of aluminum foil. Dot liberally with butter. Add water and onions. Wrap loosely, but be sure to seal the edges of the foil. Place in low to medium heat on the BBQ. Turn frequently. Cook for 10- 15 minutes.
Remove fat from chicken. Cut chicken into 1-inch pieces. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown. Place carrots, celery, onion, garlic and water chestnuts in 3 1/2 to 6-quart slow cooker. Add chicken. Mix broth, soy sauce and gingerroot; pour over chicken. Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center and vegetables are tender. Mix cornstarch and water until smooth, stir into chicken mixture. Stir in mushrooms and pea pods. Cover and cook on high heat setting 15 minutes. Serve over noodles.
Preheat oven to 375 degrees F. Line a 12 cup muffin pan with baking liners. In a small bowl mix 1/4 cup sugar with 1 tsp cinnamon. Set aside. In a large bowl, mix flour, remaining 1/2 cup sugar, baking powder, salt remaining 1/2 tsp cinnamon, walnuts and raisins. In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the dry ingredients until just combined. Fill the lined muffin cups. Sprinkle with the reserved cinnamon-sugar mixture on top. Bake until golden and toothpick inserted in the middle comes out clean, about 20 minutes.
Start by burning one of the eggplants. This can be done one of several ways. On a gas stove, the eggplant can be put directly on a moderate flame and roasted for 12-15 minutes (turning frequently with metal tongs) until the flesh is soft and smoky and the skin is burnt all over. To roast in the oven, pierce the eggplant with a sharp knife in a few places. Put it on a foil-lined tray and place directly under a hot broiler for 45 minutes, turning a few times. The aubergine needs to deflate completely and its skin should burn and break. It should look very wrinkly. Or you can use the grill and keep turning it, about 20-25 minutes. Once the eggplant is ready, remove it from the heat and make a long cut through it. Scoop out the soft flesh while avoiding the skin. Discard the skin. Chop the flesh roughly and set aside. Cut the other eggplant into a 1/2 inch dice, leaving the skin on. Heat up 1/3 cup of the olive oil in a frying pan and fry the eggplant dice in batches until golden and crisp. (you may need more oil).Transfer to a colander and sprinkle with salt. Leave to cool. Put the onion and remaining oil in a heavy pan and fry slowly until the onion is soft and translucent. Add the garlic and cook for a further 3 minutes. Turn up the heat and add the rice, stirring to coat it in the oil. Fry for 2-3 minutes. Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Turn the heat down to medium. Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring all the time. When all the stock has been added remove the pan from the heat. Add half of the lemon zest, the lemon juice, grilled aubergine flesh, butter, most of the parmesan and about 3/4 teaspoon salt. Stir well, then cover and set aside untouched for 5 minutes. Taste and add more salt, if you like, plus black pepper. To serve, spoon the risotto into shallow bowls and sprinkle with the diced eggplant, the remaining parmesan, the basil and the remaining lemon zest.
Pour all ingredients into a cocktail shaker with ice. Shake and strain into a cocktail glass, and serve.
Melt 2 tablespoons butter in a large frying pan over medium heat. Add the chicken pieces and cook for about 5 minutes, turning once, until golden brown on both sides. Season with black pepper. Add the shallot halves and reduce heat to low, cooking for a further 6-7 minutes. Be sure to shake the pan and stir occasionally to prevent burning and sticking. Transfer the chicken to a plate. Add the vinegar to the shallot halves in the pan and cook, stirring frequently, for about a minute, until the liquid is almost evaporated. Stir in the garlic, white wine, and chicken broth. Return the chicken to the frying pan, along with any drippings that have accumulated on the plate. Cover and simmer for about 3 minutes, until the chicken is fully cooked. Transfer the chicken pieces and shallots to a serving plate and cover to keep them warm. Increase the heat on the pan and boil the liquid until it's reduced by half, then remove the pan from the heat. Whisk in the remaining 2 tablespoons butter until the sauce is thickened, then add the parsely and pour the sauce over the chicken and shallots and serve.
Preheat oven to 350 degrees F. Brown the sausage, and two types of onions together in a large skillet. Add thyme, rosemary and oregano; combine well. Stir in the croissant pieces, then the chicken broth and salt and pepper. Combine thoroughly, then transfer the sausage/croissant mixture to a greased 2 quart baking dish. Bake stuffing at 350 degrees F for about 20 minutes or until heated through.
Boil all ingredients, except vanilla, until medium ball stage. Add vanilla and beat. ENJOY!
Preheat oven to 500 degrees. Grease a 9 x 13 baking dish with 1 T olive oil. Heat a large skillet over medium-high heat. Add remaining 2 T olive oil, corn, garlic and jalapenos. Saute 3 minutes. Add zucchini, yellow squash and onions, season with salt, pepper and chili powder. Cook 7-8 minutes. Add stewed tomatoes and heat through. Transfer skillet contents to baking dish. Cut tube of polenta in 1/2-inch slices. Top vegetables with polenta and cheese. Place in oven to melt cheese and warm polenta, 8-10 minutes. Garnish with scallions and cilantro. NOTE: Feel free to add a can of drained black beans or shredded chicken for protein.
Trim excess fat from the roast. In a small bowl, combine the onion powder, garlic powder, pepper, and salt, and rub them onto the roast, coating it as much as you can. Place the roast in a 5 quart crock pot, and add the beef consomme, French onion soup, 3/4 of a soup can's worth of water, and the Worcestershire sauce into the crock pot. Cover and cook on LOW for 6 hours. When the roast has cooked through, remove the roast, slice it thin, and return the slices to the juice in the crock pot to absorb moisture and more flavor. Meanwhile, slice the hoagie rolls lengthwise, toast them, and butter the inside. Add cheese, if desired. Remove meat slices (I find kitchen tongs to be helpful for this) from the crock pot, and pile meat onto the hoagie rolls. With a ladle, get some juice from the crock pot and put it into a small bowl, to serve with the sandwiches (au jus - to dip the sandwich into). Helpful hint: To thicken the au jus, pour it into a saucepan on the stove, and bring to a boil. Mix 3 tablespoons of cornstarch with 1/2 cup of cold water in a separate cup (make sure it is mixed completely), and gradually pour the mixture into boiling au jus. You probably won't need it all, and the longer it boils the thicker it will become too.
Melt candy coating in 3-quart saucepan over low heat, stirring occasionally. (May need to break into squares to help it melt faster) Remove from heat; stir in granola. Spread on wax-paper covered cookie sheet. Refrigerate 30 min or until firm. Break into bite-size pieces. Store covered in refrigerator.
Heat the water in a saucepan. Once it starts to boil add the tea powder. Meanwhile grind the ginger and cardamom and add it to the saucepan. After 3-4 minutes of boiling add the milk allow it to boil for 3-4 more minutes. The strength of the tea can be adjusted by the ratio of milk and water. Now strain the tea and serve immediately. Add sugar according to ones taste. The amount of ginger can also be adjusted as per ones taste.
Combine all ingredients except wraps and oil in a bowl. On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap. Fold sides in, then begin rolling spring roll at the mixture side. Seal roll by moistening edge with water. Heat oil over medium-high heat. Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes. Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam). Keep warm in heated oven. Note: The spring rolls may be made ahead, and frozen, and then fried when thawed. Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance. Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.
In a bowl mash avocado with a fork. Stir in basil, tomato, green onion, lime juice, salt, and red pepper. Serve immediately with tortilla chips. Makes about 2 cups.
To make heat milk and water together in equal proportions and add 1 tablespoon per cup of mixture. Let stand for 10 minutes strain and serve.
Thinly slice onions, mince garlic, saute till soft. Add garbanzos, tomatoes, dates, honey and spices. Bring to boil and simmer 30-40 minutes. About 10-15 minutes before cooking time ends check taste, add lime juice and extra spices if desired. Add extra lime juice and salt/pepper just before serving to taste. Serve with slices of fresh lime and naan bread or good crusty bread.
Heat olive oil in a large skillet over medium-high heat; add mushrooms, onion and garlic. Saute 3 to 5 minutes or till vegetables are tender. Transfer vegetable mixture to a 6-quart slow cooker and add broth and next 6 ingredients (sherry through white pepper). Cover and cook on LOW for 4 hours. Whisk together evaporated milk and flour; stir into soup. Cover and cook on LOW for 30 more minutes.
First slice the meat in peaces 2-3 cm large. Put the olive oil in a pot and saute the onion until it is soft. Add the meat, salt pepper and bay leaf. Saute it for 15 minute When the meat relief the water, add bacon, garlic, majoran and basil and saute for 5 more minutes; than add the wine and saute until wine partly evaporates. Add tomato and cook 30 min on easy fire. If there's not enough liquid add some water. Cook it for about 60 min; or until the meat is soft. Before eating leave it still for 10 min., and add some more olive oil (to taste). If you taste it is too sour, you may add some sugar (sometimes tomatoes are sour, plus wine, it can be too sour). Serve with potato gnocchi, noodles or mashed potato.
Wash cucumbers and slice cucumbers in thin slices. Some people may want to slice is squares or normal slices. Place cucumbers is a bowl and mix in dill spic, mayonnaise, sugar and vinegar. Stir together and taste for your own preferable balance of tartness or sweetness. When you are finished mixing and balancing your preferred taste, you may then chill your dish. It's now ready to eat! Yummy Yum!
Combine pineapple, soy, honey, lime, ginger, shallot, and jalapeno in large bag; add chicken and marinade at least 4 hours. Preheat oven to 375*F. Place rack in large roasting pan. Remove chicken from marinade and place on rack. Reserve the marinade. Bake chicken until browned, about 45 minute. Baste with marinade twice during first 25 min of cooking. Stir cornstarch and water in small bowl until smooth. Transfer chicken to platter; keep warm. Remove rack from roasting pan; use spoon to skim fat off pan juices. Por pan juices into small saucepan on medium heat. Cook until juices reduce by half (~2min). Add cornstarch mixture and cook, stirring constantly, until bubbles and thickens. Stir in parsley. Serve chicken with the sauce. 5 PP yields 1 piece chicken with 2 tbsp sauce.
Peel onions. Trim excess fat off meat. Toss meat in flour seasoned with salt and pepper. Heat drippings or oil in heavy casserole pan and brown meat. Add tomatoes with juice and mustard, blending well. Add remaining ingredients. Stir well. Cover and simmer for 2 1/4 to 2 1/2 hours until meat is tender. Serve with Oatmeal Biscuits. Yield: 4-6 servings. Simmering Suppers.