HumbleIntelligence/food-ner-1-Million huggingface dataset:
put oil in skillet. add crushed cloves garlic and finely diced onion. peel and devein shrimp leaving tails on. add to pan fry. add tomato diced fine. add sugar. add mountain dew or sprite. cook 5 minutes. add cornstarch and water. cook until thick.
Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic, deseeded dried chillies. Slice the bombay onion into rings. Heat 2 tbsps oil in a pan and fry the ground ingredients until fragrant. Add in the onion rings. Add tamatind juice, salt, sugar. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and mix well. Serve with steaming hot Nasi Lemak.
Combine watermelon, ice, and lime juice, blending until smooth. To sweeten, add condensed milk to taste, while blending. Pour and serve!
Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly. Have ready 4- 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4-6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don't worry too much about shaping it, it will snap into shape while it's steaming because this recipe is awesome. Place wrapped sausages in steamer and steam for 40 minutes.
Mix together sugar and butter in a microwaveable dish and cook on HIGH heat just long enough for it to soften up- maybe 30 seconds, but not to melt it completely. Remove and stir to combine. Mix together baby food, over-ripe bananas, lime juice, eggs,vanilla,extract, and buttermilk. Mix in the butter mixture gradually, so as not to cook the eggs. It will look a little curdly from the lime juice- this is normal and will go away upon baking. Combine all dry ingredients together in a large bowl, then add the wet mixture and stir with a wooden spoon just enough to combine the ingredients and moisten them- pressing out any big lumps with your spoon (don't overmix). Pour into a greased and floured loaf pan (9x5") and bake in a preheated oven at 350 F (180 C) for about an hour or until a toothpick tests clean. Let cool completely before serving or it will fall apart.
Preheat oven to 250. Pound chicken flat (1/4 inch thick) with meat pounder or heavy saucepan. In a shallow bow, beat egg with 1 tablespoon water. On a large plate combine bread crumbs with dill, lemon pepper, paprika and salt. Dip cutlets in beaten egg, then dredge in seasoned bread crumbs to coat. In a large skillet, melt butter over medium high heat. When butter begins to bubble; add schnitzels in batches without crowding. Cook, turning once, until golden brown and cooked through 2-3 minutes. As schnitzels are cooked, remove to a baking sheet and place in oven to keep warm.
Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil.
Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely. Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust. Freeze at least 2 hours. Remove from freezer 10 minutes before serving. Garnish with whip cream if desired.
Pre-heat the oven to 400F, Gas Mark 6, 200°C. Heat the oil , add the onion and saute until lightly coloured and soft. Add the chopped bacon and cook gently, stirring occasionally. When the bacon is cooked & crispy, add the paprika, mustard, Worcestershire sauce, black pepper and salts. Allow to cool a little then add the sour cream and crumbled blue cheese. Season to taste. Roll out the pastry thinly and cut into 8 squares. Put a spoonful of the mixture onto each square,and bring two corners over the top to meet each other and make a diamond shape - covering most of the filling. Put on a greased and lined baking tray, glaze with the beaten egg and bake in the pre-heated oven for about 20- 25 minutes, or until pastry is puffed up and golden brown.
Boil and drain noodles until tender, but not mushy, you want them flexible, but not totally limp, cook them, don't over cook them. Add in cream cheese and sour cream, enough to coat the noodles. Brown and drain hamburger and onion. Mix in the rest of the ingredients with the noodle mixture, being careful not to tear them up. Top with lots of shredded cheddar and mozzarella. Bake at 350~ for 20 minutes.
Put oven rack in middle position and preheat to 350°F. Arrange tomatoes, cut sides up, in a single layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic. Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes. Puree soup in batches in a blender (be careful with this hot liquid), then force through a sieve into cleaned pot, discarding the solids. If you blend it VERY well, its really not necessary to strain (I don't!). Stir in cream and salt and pepper to taste and simmer 2 minutes. **Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.
Prepare the cornbread according to directions on package; cool and crumble. Set aside. Mix Ranch salad dressing mix with the buttermilk and mayonnaise. Set aside. Layer a large bowl with half each of cornbread, lettuce, tomatoes, beans, corn, bell peppers, cheese, bacon bits and green onions; spoon half of dressing evenly over the top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours. Enjoy!
Combine Worcestershire sauce, bay leaf, thyme, rosemary, garlic and oil. Add chicken and marinate overnight in a 9x13. In a bowl, mix together mustard, honey and sour cream. Add clarified butter. Glaze chicken (without draining). Bake 30-45 minutes until brown at 375°F. Serve over rice.
Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats. Whisk together the flour, salt, and baking soda. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls. Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature. Repeat with the remainder of the dough, cooling the baking sheets between batches.
Preheat oven to 375°F. Dice 1 1/2 of the potatoes and slice the remaining half thinly (1/8" or so). Toss the diced potato with a small amount of olive oil, salt and pepper and roast in your casserole dish for 10 minutes. Add broccoli and toss to evenly distribute. Roast an additional 5 minutes. Meanwhile combine Puree ingredients in food processor or blender and process until smooth. When the potatoes and broccoli are finished roasting (15 min.) sprinkle the tomatoes evenly around the casserole dish. Add additional seasoning at this point if you choose. (salt,pepper). Pour puree over the vegetables and spread with spoon or spatula to evenly distribute. Lay the potato slices on top of the dish until it is evenly covered. Drizzle with Extra Virgin Olive Oil and add a little final salt and pepper. Bake at 375 for 20-25 minutes.
Preheat the oven to 375 degrees F. Lightly grease a 9 by 13-inch casserole dish and set aside. In a large skillet over medium-high heat, heat 1/4 cup of the oil. Add the eggplant in batches, seasoning on both sides with salt and pepper, and cook until golden, adding more oil as needed. Transfer to a plate as they cook, and set aside. Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. When hot but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes. Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes. Add the tomatoes, their juices, the Italian seasoning, black olives, 1 teaspoon of salt, and the crushed red pepper. Reduce the heat to medium-low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes. Remove from the heat. Add the basil and adjust seasoning, to taste. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes. Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes. Remove from the heat and season with the nutmeg and salt and pepper, to taste. Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary. Top with half of the cooked pasta, then half of the sausage-tomato sauce. Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce. Pour on the white sauce, then top with the grated mozzarella and Parmesan. Bake for 1 hour, or until puffed and golden brown on top.
Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes. Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides. Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender. Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread. COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.
Break cauliflower into sections. Cook for 10 minutes in boiling, salted water. Drain well. Combine cauliflower with 2 tablespoons butter and onion, cheese, sour cream and salt. Spoon into a 1 1/2 quart casserole. Melt remaining butter and add garlic and horseradish. Pour over the cauliflower mixture. Bake, uncovered at 350 degrees for 30 minutes or until heated through.
For marinating the collars: Whisk the sake kasu, 1/4 cup of water, the sugar and salt together in a medium bowl until smooth. Place the salmon collars in an airtight container and coat them with the sake kasu marinade. Refrigerate the collars overnight or for up to 2 days. For grilling the collars: Heat a charcoal or gas grill to high heat. Remove the collars from the marinade and wipe dry. Use tongs and a folded paper towel to grease the grill grates with the vegetable oil. Lay the collars on the grill skin-side down and cook until the edges begin to caramelize and the flesh of the salmon becomes pale pink, about 1 1/2 minutes. Flip the collars over and cook on the second side until the flesh easily pulls away from the bone, about 1 1/2 minutes longer, then transfer the grilled collars to a platter. Rest the collars for 2 minutes before serving with your favorite pickled vegetables and some cold sake. Cook's Note: Sake kasu or simply kasu is the solid white matter that is left over after the rice mash is pressed and fermented during the sake making process. It is available through Artisan Sake Maker. Salmon collars are a natural byproduct of filleting salmon, meaning your local fishmonger or seafood counter is your best bet for finding them. Call ahead so the collars will be waiting for your arrival.
In a large bowl, combine egg, cereal, Worcestershire and lemon peel. Crumble turkey over mixture; mix until well combined. Shape into 20 meatballs. In a large skillet coated with nonstick spray, brown meatballs. Add broth; bring to a boil. Reduce heat, cover and simmer 5-8 minutes or until turkey is no longer pink. Remove meatballs and keep warm. Combine the cornstarch, yogurt and lemon juice until smooth. Gradually stir into juices in pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in carrot and onion; heat through. Serve meatballs and sauce over noodles.
Dressing -- Just mix everything together and refrigerate until ready. Depending on what type of salad I am making, I may add a little fresh thyme or tarragon. You can be as creative as you want. Just drizzle over your favorite salad for a great change to the every day dressing.
Add chives, marjoram, and garlic to cream cheese. Cream together until ingredients blended. Smear about a half teaspoon on each cracker, and add sliced cheese and sliced tomatoes on top.
place ground beef in a large saute pan and cook, over medium heat for 10 minute dump into a colander and let fat drain off, and then put it back into the saute pan and add the chili powder and tomatoes and stir until combined. preheat oven to 350. spoon 1/3 of beef mix into 9X13 in pan and spread around the bottom. use four tortillas breaking them up where necessary to cover meat. then repeat with meat spread and then pour 1/2 cup salsa over that. then sprinkle 1 1/2 cups of the cheese over top/ form another layer of tortillas and then top with meat salsa and cheese. form last layer of tortillas and top with remaining cup of salsa and the rest of the cheese. bake off for 30 minutes, remove from oven and let it rest for 10 minutes before serving it.
In a mixing bowl beat the two eggs. To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream. Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls. Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!
preheat oven to 350. grate lime peel and set it aside. Squeeze lime juice over chicken and shake chicken in flour salt and paprika. brown chicken in olive oil. arrange in single layer in baking dish. combine lime peel and brown sugar and sprinkle mixture over the chicken. add wine and broth. cover and bake until tender 40-45 minutes.
Combine oil, honey, rosemary and dijon mustard. Brush on onion slices. Grill onion slices for 3-5 minutes until tender and marked with grill marks.
Prepare the cake mix according to package directions. Cool ten minutes; remove from pan. Cut into 1-inch cubes. Prepare pudding mix according to package directions using the milk. Cover (laying plastic wrap directly on pudding so no "skin" forms and chill about 30 minutes. Place 1/2 of cake cubes in a 3-quart trifle bowl. Spoon 1/2 of cherries over cake. Spread 1/2 of pudding over cherries and top with 1 cups of the Cool Whip. Repeat layers. Garnish, if desired, with a sprinkle of cocoa powder.
Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery. In a dry 2 to 2 1/2-quart heavy saucepan brown sausage over moderately high heat, stirring frequently, and with a slotted spoon transfer to paper towels to drain. Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened. Stir in rice, broth, and cayenne and bring to a boil. Cover pan and cook rice over low heat 20 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Thinly slice scallions. Fluff rice with a fork and stir in sausage, scallions, and salt and pepper, to taste. Yield: 4 servings.
Chop the kale and saute' in oil. Dice the onions & garlic and add it to the kale. Using a hand blender or food processor, blend ingredients until well combined. Add ground turkey & mix well. Form into patties and grill or pan fry. Serve on a bun or over a salad.
Heat olive oil in a large skillet over medium high heat; pat scallops dry and season with salt and pepper. Cook scallops on one side until browned, 2 to 3 minutes; transfer to a plate. Add fennel and onion and season with salt and pepper; cook until tender, about 5 to 6 minutes. Stir in clam juice, wine, and tomatoes and cook until enough liquid evaporates to slightly thicken, 6 to 8 minutes more. Return scallops, browned side up, and cook through, 2 to 3 minutes. Meanwhile, rub baguette slices with garlic and drizzle with extra virgin olive oil. Sprinkle scallops with reserved fennel fronds and serve with baguette slices.
Heat the oil in a deep saute pan over med-high heat. Salt and pepper the chicken place it in the pan. Cook chicken for 2-3 minutes each side until browned. Add zucchini and continue cooking, stirring occasionally. When the zucchini begin to brown add the garbanzo beans, water, tomatoes, cayenne, cumin, and cinnamon. Lower the heat and simmer for 15-20 minutes until the chicken is tender and cooked through. (do not cover the pan). Season to taste with more salt and pepper and sprinkle with cilantro. Serve with steamed rice, or couscous.
In a small saucepan, heat the oil on medium-high heat until shimmering. Put the chili powder into the oil, and stir into a smooth paste. Allow the mixture to form bubbles around the edges. Pour in the orange juice, and stir to combine. Add cumin, honey, or lime, if using, and boil, covered, for 5 minutes. Uncover saucepan and boil until the sauce changes from burnt orange, to red-orange, to brick red. The sauce should be reduced by half. This will take 10 minutes or so. Turn heat to low. If using chocolate, stir in while still hot but not bubbling. Serve or refrigerate.
Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving.
In a 5-quart slow cooker/crock pot, combine the first 9 ingredients; cover and cook on high for 1 hour. Reduce heat to low; cook for 6 hours or until vegetables are almost tender. During the last 30 minutes of cooking, stir in the macaroni. Cover and cook until macaroni is tender. Stir in the tomatoes and spinach; heat through. Serve and enjoy! :).
Combine lemon juice and the other ingredients into a cocktail shaker with ice. Keep shaking until the outside of the cocktail shaker becomes frosty. Put a sugar rim around a chilled martini glass. Pour and enjoy!
Preheat oven to 375 degree F. Using kitchen spritzer, lightly spray Valtrompia Bread Tube and caps with vegetable oil. Cap bottom of bread tube; fill with dough. Place cap on top. Bake upright 50 to 60 minutes; cool 10 minutes. Remove bread from tube; cool completely. Cut into 1/4-inch slices; place on 15" round Baking Stone. Increase oven temperature to 425 degree F. Slice tomatoes; set aside. Thinly slice cheese; set aside. Snip basil. In a 1 quart bowl, combine mayonnaise and basil. Press garlic into bowl; stir until well mixed. Spread 1 Tablespoon of mayonnaise mixture over each bread slice. Top each bread slice with zucchini, tomato, and cheese slices. Bake 10 to 12 minutes or until cheese is melted and golden.
In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla. Combine the remaining dry ingredients, then stir in to egg mixture. Let stand for 5 minutes. Spoon into 9 muffin tins (lined with papers). Bake at 350 for 15-18 minutes. They will be browned and seem set when you press on them. Put on a cooling rack and then store in the fridge.
ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and add sausage and ground beef to pan breaking into bits and browning. Add garlic and saute two minutes more. Stir in crushed tomatoes, tomato paste, diced tomatoes, water, basil, bay leaves, red pepper flakes, black pepper, salt, sugar, and wine. Boil and simmer, covered, for at least 40 minutes up to 3 hours. Add chopped parsley to Meat Sauce during the last 15 minutes of simmering sauce. SAUTEED SQUASH: Sprinkle squash with garlic powder, onion powder, salt and pepper. Saute squash in olive oil until browned on both sides. Transfer to drain on plates lined with paper towels. PARMESAN GARLIC BREADCRUMB TOPPING: Combine breadcrumbs, marjoram or oregano, garlic powder, onion powder, black pepper, salt, sugar, olive oil, and Parmesan cheese. PASTA: Boil salted water for pasta. Cook pasta according to package directions. CHEESE MIXTURE: Combine ricotta cheese, mozzarella cheese, eggs, and black pepper. ASSEMBLY: Preheat oven to 350F degrees. Grease a large baking pan with olive oil. In baking pan, spread pasta across the bottom coating with a small amount of olive oil. Remove bay leaves from Meat Sauce. Top pasta with half of Meat Sauce. Place Sauteed Squash at an angle half in half out of Meat Sauce. Top Sauteed Squash with other half of Meat Sauce. Spread dollops of Cheese Mixture evenly across the top of the Meat Sauce. Sprinkle Breadcrumb Topping evenly over dish. Bake at 350F degrees for 40 minutes or until crumbs are golden and dry and sauce is bubbly.
Mix water, yeast, and sugar. Then add salt, 4 cups flour, and oil. Add a little more flour if dough is not thick enough to turn out of bowl. Turn out on to 1 cup flour. Knead for 5 to 10 minutes until dough is elastic and smooth. Add more flour if needed.(It usually takes about 5 minutes until the dough is not so sticky when you press. I press my dough to flatten it some; turn it over; press a little;fold; press; repeat.So it's 1.Press 2.Turn Over 3.Press 4.Fold 5.Press 6.Turn. Divide into 2 to 4 loaves with a knife. Lay the sticky side down on a little flour to form a little round loaf. You can bake it just like that. If you want a sub roll, roll with a rolling pin into an oblong sheet and roll the sheet up into a loaf. Spray with water if you want crunchy bread. You can also put a mug of water into the oven to make your bread crunchy. Place on lightly floured cookie sheet. Bake at 375 for 30 minutes.