HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat in oil in soup kettle in 2 batches by browning 1/2 slightly, remove and brown remainder. Introduce first batch back in and add ginger, lemon peel, shallots, and garlic stirring after each addition. Continue to stir for 1 minute and season with salt, pepper and sugar. Stir again and add water, cinnamon stick, bay leaves, fish sauce and tomato paste. Stir to blend the ingredients and cover pot. Bring to boil, then reduce the heat to low and let the stew simmer for 2 hours or until meat is tender. Remove the lid and add bamboo shoots and carrot. Increase the heat to medium and let the stew cook, uncovered, until the vegetables are tender, about 10 minutes, depending on the vegetables. Remove the bay leaves and cinnamon stick. Add noodles to the stew if using cellophane noodles. Amount according to preference. If using linguine it is suggested stew is poured over noodles in serving bowls. Rice sticks of course on top of stew.
Combine flour, sugar, baking powder, salt and spices in a mixing bowl. Add vinegar, vanilla, oil, and ginger ale to the dry ingredients - stirring until just mixed. Fold in raisins. Pour batter into a greased and floured 8x8 cake pan. Bake at 350F for 30-40 minutes or until cake tester comes out clean.
Heat oil, add the chopped tomatoes,ginger, bay leaf, cardamom, methi and chilli powder. Cook covered till the tomatoes turn soft. Cool, and grind the tomato mixture to a puree and pass through a sieve. Keep the tomato puree on the fire, and add salt,sugar, garam masala and cook on low flame for 3-5 minutes. Add the paneer cubes and cook till soft. Now add the cream keeping some for the garnish and remove from fire. Just before serving add the paneer pieces and garnish with beaten cream and coriander leaves.
Preheat oven to 180 deg C (350 deg F), and place bread cubes in a medium bowl and pour the melted butter over bread cubes. Add the zucchini, onion, garlic salt and egg and mix well, then transfer the mixture into a 9x13-inch baking dish and top with the cheese. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Mix first 4 ingredients and press into a 9x13 pan (Save a few crumbs for top). Cream next 3 ingredients together. Add vanilla, the eggs, and cool whip. Spread filling into crust. Dribble on sauce and marbilize with a knife. Sprinkle remaining crumbs on top. Freeze. Thaw before eating. (1 1/2 hrs).
Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi. Combine flour, salt and butter in food processor. In a separate bowl, blend together egg, egg yolk, milk and sour cream. Add egg mixture to flour mixture and process until dough cleans sides of bowl and sticks together (the dough will be slightly sticky). Remove from processor, shape into a ball, wrap in plastic and chill for 3 hours or overnight. Cut dough into thirds; roll each section out on floured surface into 12" round. Cut each round into 8 (3") circles (using a glass works well). Place about 2 tsp filling on each dough circle. Moisten outer edges with water and fold dough over to close. Seal edges by pressing gently with the back of a fork or pinching together with your fingers. In large pot, bring salted water to boil. Cook 12 pierogi at a time, reducing heat to a gentle boil; boil until pierogi float to the surface (about 5 minutes). Remove with a slotted spoon, drain on paper towel and transfer to serving dish. Repeat with remaining pierogi. At this point you can serve them warm, freeze them for later use or fry them in butter over medium heat, lightly browning both sides before serving.
Set eggs on to boil. Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a non-reactive bowl. Add the Tilapia and GENTLY toss with your fingers to coat. Cover and refrigerate for 10-15 minutes being careful not to let the fish "cook" in the lime juice. Heat the olive oil in a large pot over medium-high heat. Saute the onions and the diced chilies until onions are transparent and beginning to lightly brown. Wash hands thoroughly after handling the chilies. Reduce heat to medium. Stir in the tomato paste. Add the bell peppers and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Stir well but gently. Cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like, stirring occasionally. Gently add the fish, marinade and 2/3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked. Allow 5-8 minutes depending on the thickness of the fillets. Ladle or gently pour the Moqueca into a large serving bowl, garnish with boiled egg wedges on top and finish with remaining chopped cilantro. Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic. For dessert, cold orange slices. Also a good accompaniment: Brazilian Cheese Bread (Pao de Queijo) ( it's gluten/wheat free)! Slow Cooker Variation: Place ALL ingredients including the marinade in the slow cooker EXCEPT the FISH pieces and cilantro). Cook 6 to 8 hours (overnight) on low and then to WARM. 1 hour prior to serving, return cooker to LOW: ADD half the cilantro and the fish. Gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through. Garnish and serve as described above.
Preheat oven to 350. Sift together flour, baking powder, baking soda, and salt into a bowl. In a large bowl, with an electric mixer, cream the butter with the sugars. Beat in vanilla, eggs (1 at a time), zest, banana, and sour cream. Add flour mixture slowly and beat until it is just combined. Stir in the macadamia nuts and coconut. Pour batter into a greased (I use butter and a little flour) 9x5x3 inch loaf pan. Bake in center of preheated 350 degree oven for 40-50 minute or until tester comes out clean.
Spray non-stick pan and brown chicken on both sides. While chicken browns, seed and chop the bell peppers. Seed and quarter the chili peppers. Remove the chicken from the pan and chop it. Return chicken to pan. Add all other ingredients. Simmer for 30 minutes. Serve over fluffy rice.
For the Meat: Cut meat into serving sized pieces. Brown in oil. Add onions and saute until golden. Add tomatoes and mix. Remove from heat and add cubed potatoes and sliced carrots. Fry a few more minutes. Cover with water and bring to a boil. Lower heat, and cook until vegetables are tender. For the Rice: Soak rice for about 1/2 hour. In a skillet saute onions until tender. Add carrots, raisins, spice mix, and cardamom, continue frying slowly until onions are golden. Sprinkle sugar over this and set aside. Place rice in a pot and stir in onion mixture. Add vegetable oil and stir to mix ingredients into rice. Cover rice with water, about 1 inch of water should be over the rice. Bring to a boil, lower the temperature, and cover. Let it cook about 15 minutes then check it. Continue to cook until water is absorbed and rice is fluffy. Spoon rice onto a serving platter. Flatten the rice and pour the meat and veggies over the rice. Garnish with green onions.
Coat potato strips with cooking spray; and place in a large heavy-duty, zip-top plastic bag. Combine cheese and remaining 3 ingredients; sprinkle over potato strips in bag. Seal bag and turn to coat potatoes well. Arrange potato strips in a single layer on a large baking sheet or jelly-roll pan coated with cooking spray. Bake at 450 degrees for 25 minutes, turning once. Serve immediately.
Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nose pliers or tweezers. Using a sharp knife, cut across the width of the salmon, dividing it into 4 equal portions. Lightly salt the salmon and let it set a couple of minutes (this will help you get crispy skin). Heat about 2 tablespoons olive oil in a large skillet over med-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin side down; to get crispy skin, cook the salmon almost to completion, about 6 minutes. Flip the salmon and cook 1-2 minutes or until the flesh side is nicely seared. Transfer salmon to a platter and serve.
Combine graham cracker crumbs and melted oleo. Put in greased 13x9 inch pan. Beat 2 eggs with sugar with mixer until well blended. Add two more eggs and cream cheese and beat well. Pour on top of crust. Bake at 350 degrees for 20-30 minutes. Cool on wire rack. While this is cooling combine water, corn starch, sugar, and raspberries in saucepan. Bring to a boil on medium-high heat. Cook until thickened. Cool and add half package of reserved raspberries. Pour over cooled filling and refrigerate covered. Top with Reddi-Wip when serving.
In a large pot, bring all ingredients except seafood and corn to a boil, cooking until potatoes are almost tender, 8-10 minutes. Tip: The husband utilized a tea infuser for the loose spices. Add clams, cooking 2-3 minutes more. Add corn and prawns, cooking 1-2 more minute just until corn is tender, clams open up, and prawns are cooked through (do not overcook). Husband: "I also checked the prawns and corn after a minute and ended up cooking them for about 3 minutes total. It really depends how the corn does.". Remove from heat and cover if it needs a few seconds more cook time before draining in a large colander and *saving* the liquid. Serve immediately. Great with crusty bread to sop up the broth! To serve: Place the broth in one serving bowl and the remaining ingredients in another. Spoon the seafood/sausage mixture into individual soup bowls then ladle some broth into the bowl. Have another large bowl handy on the table for the discarded shells. Idea: if you have any broth leftover, it worked quite well for cooking up a pot of white rice the next day by replacing broth for water.
To make dressing: In a food processor, process everything except the oil. Slowly drizzle in the oil until emulsified. Scrape into a bowl and wait for half an hour for the flavours to develop. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts. Serve at room temperature.
1. Place the uncooked quinoa in a fine-mesh seive and wash, wash, wash it. Why? Quinoa seeds have a bitter coating called saponin that you want to wash off.). 2. Put the washed quinoa into a glass container with a lid. Cover the seeds with water, put the lid on it, pop it in the fridge overnight. 3. The next morning, pour the soaked quinoa into a seive and wash it again. 4. Put the quinoa into a pot with 2 cups fresh water (not the water it soaked in) and a pinch of salt. Bring it to a boil, covered. 5. Turn the heat down and simmer the quinoa (covered) until all the water is absorbed, about 20 minutes. 6. place the cooked quinoa in a blender with 2 more cups of water. 7. Blend on high for 1 mkinute, then add water until the milk reaches your desired consistency. You would add any desired sweeteners and flavorings at this point. 8. Strain the quinoa milk through a fine cheesecloth (a clean napkin will do) into a bowl. Note that, even with the straining, there will still be flecks of quinoa in the milk. These will settle out later, so don't worry. 9. Pour the quinoa milk into a clean quart-size jar, and stick it in thew fridge to cool. Note that the milk may seperate a little. This is okay. Just give it a little stir. The milk will keep about a week, unless you freeze it (I guess you could freeze it? I've never tried.). Happy quinoa-milk making!
Preheat slow cooker/Crock Pot on high for 15 minutes. First, in preheated slow cooker/Crock Pot stir the walnuts (or pecans) and butter until mixed well. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.) Transfer the nuts to a bowl. In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.
Heat a large frying pan with a little of the dripping or oil. Season the diced beef with salt and pepper. Fry in the pan until well coloured and completely sealed. Life out the meat and transfer to a large saucepan. Add a touch more oil, if necessary, to the frying pan. Season the kidneys and also fry quickly to seal and colour in the hot pan. Also transfer to the saucepan. Melt a knob of butter in the pan and cook the onions and carrots in the melted butter for 2 - 3 minutes. They will lift any flavours left from the meats. Put into the saucepan with the meat. Fry the mushroom slices in a little more butter, just turning in the pan for a minute or two; keep to one side. Place the saucepan on medium heat, stirring in the flour, and allow it to cook for 2 to 3 minutes. Add the tomato puree, bay leaf and mushrooms. Pour in the stock and bring to a simmer, skimming off any impurities. The meat should just be covered with the stock; if not, top with a little more stock or water. Simmer gently, partially covered, for 1 1/2 to 2 hours. During the cooking time it may need to be skimmed several times. After 1 1/2 hours, check the meat for tenderness. If not quite soft enough, cook for the additional 30 minutes. If the meat is cooking gently, it will not need to be topped up with any additional stock or water. The sauce will have reduced, thickening it's consistency and increasing it's flavour. Taste for seasoning, adding a dash or two of Worcestershire Sauce to the mixture. Transfer to a 2 pint pie dish and allow to cool to lukewarm. Preheat the oven to 220°C/425°F. Roll the pastry 1/4-inch thick. Cut a strip of pastry to sit around the rim of the dish. This will help the top to stay on. Brush the rim of the pie dish with some beaten egg and apply the strip. Brush again with egg. Making sure the pastry top is bigger than the dish, sit it on top. Push down around the sides, trim and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 30 to 40 minutes until golden brown.
Process tomatoes, garlic rosemary and olive oil into a paste. Spread on top of goat Cheese. Serve with toasted slices of french bread.
Separate wings into drumlets and wings. Deep fry wings in small batches, in the vegetable oil. Strain and lay out wings individually on paper towels. Pat excess oil off each wing piece. Mix sauces in a mixing bowl. Toss wings in sauce. Place coated wings into glass baking dish, in single layer. Bake wings at at 350 for 30 minutes.
In a bowl, combine the tomatoes, basil, parsley, red onion, salt and pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes. Heat a grill pan or outdoor grill to medium-high heat. Drizzle 2 tablespoons of extra-virgin olive oil on a plate. Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper. Once the grill is ready, add the chops and cook on the first side for 5 minutes. Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat. Flip and cook them on the second side for 7 to 8 minutes, then remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes. Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the salad on or alongside the chops and spoon some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.
Cut loaf in half lengthwise and butter both halves. Cook hambuerger and onions till brown and then add the other ingredients. Spread meat mixture on both halves and then arrange tomato slices, green pepper slices, and cheese slices. Bake at 375 for 10-15 minutes, or until cheese is bubbly.
Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly. In a large bowl, whisk the eggs together, then add the sugars and vanilla, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in a 9x13-inch pan that has been lined with parchment paper and sprayed with nonstick cooking spray, making sure the corners are filled. Bake for 40-45 minutes at 350 degrees or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean.
Simmer onion and garlic until onions are clear,. Add sausage cook until browned,. Add brown sugar and BBQ sauce,. Transfer to Crockpot with Beans,. Cook on low for 4 to 5 hours.
Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9" pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm- plain, or topped with vanilla ice cream.
Preheat oven to 325. Let egg whites warm to room temperature in large mixing bowl. Sift and measure flour; mix with sugar, baking powder and salt into another large bowl. Make well in center. Add, in order, oil, egg yolks, water, and the coconut and vanilla extracts; beat with a spoon or on low speed of mixer until smooth. Stir in coconut. Beat egg whites at high speed with cream of tartar until stiff high peaks form when beater is slowly raised. With whisk or rubber spatula, using an under-and-over motion, gently fold egg yolk mixture and flaked coconut into egg whites just to blend. Pour into an ungreased 10-inch tube pan. Bake 50 - 60 minutes, or until cake springs back when gently pressed with fingertip. Invert cake (over long neck bottle); let cool completely-about 1-1/2 hours. Carefully loosen cake from pan and remove. Serve plain or sprinkle lightly with confectioner's sugar. Enjoy!
Place all ingredients in a food processor work bowl and mix well. Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides. Serve topped with butter spray or margarine, if desired, and maple syrup.
Soak the chicken breasts in cold, salted water for at least 30 minutes, to eliminate the"game-y" taste; drain and pat dry. While the chicken is soaking, fire up the grill. Sprinkle the chicken with salt and pepper to taste; sprinkle with lemon juice. Stir together the maple syrup, barbecue sauce, mustard, and liquid smoke. Grill the chicken, turning and basting with the sauce, for 12-15 minutes, or until the juices run clear and centers are no longer pink. Serve hot.
Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion. Combine all ingredients in a large mixing bowl. Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid. Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours. Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.
Combine egg whites, water, sugar, cream of tartar and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. Plenty enough to fill and frost he 2-layer Devil's Food Cake.
For the Bananas: In a saute pan over medium heat, combine the butter, brown sugar, and cinnamon. Cook until butter melts and sugar is dissolved (4 to 5 minutes). Add the banana slices and cook until tender, turning once for 1 to 2 minutes per side. Stir together rum and vanilla. Turn off the burner and add the rum mixture to the pan. Using a long match, light the alcohol by placing the flame just in the outer edge of the pan. Stand as far back as possible. The flame should extingish in a few seconds. Gently shake the pan from side to side to coat the bananas with the sauce. Spoon the bananas into a bowl and set aside. For the Cupcakes: Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with electric mixer until light and fluffy. In a medium bowl, combine the flour, baking soda, and salt. Add eggs, vanilla, rum and banana mixture. Mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared cupcake pans. Bake 20 - 25 minutes or until toothpick inserted comes out clean. Cool for 1- minutes in pan on rack. Remove and cool completely before frosting. For the frosting: Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy. Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Place all vegetables and peanuts in a bowl. Add vinaigrette to taste (I used about 3/4 of the bottle for all the above ingredients). Wait and add the vinaigrette just prior to serving to prevent ingredients from becoming soggy.
Rinse chicken and pat dry. Heat a large, deep skillet or Dutch oven over medium heat. Remove from heat, spray with vegetable spray, then return to heat and cook chicken for 3 minutes on each side. Add broth, water, oregano, lemon zest, lemon juice and pepper to the skillet. Bring to a simmer over medium-high heat, about 2 minutes. Reduce heat to medium-low and cook, uncovered, for 15 minutes or until chicken is no longer pink in the center. Remove chicken from the pan. Stir the remaining ingredients into the skillet and place chicken on top. Cover and cook over medium-low heat for 10 minutes or until bulgur is tender and broth is absorbed.
Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with foil bake cups or paper bake cups; Set aside. In a medium mixing bowl, combine flour, baking powder, apple pie spice, and baking soda; Set aside. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each addition. In a large measuring cup, combine applesauce and buttermilk. Alternately add applesauce mixture and flour mixture to butter mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about one-half to two-thirds full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted near centers of cakes comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cupcakes from pans and cool thoroughly on racks. Tint frosting with liquid food coloring or paste as desired. Frost cupcakes and decorate with candy sprinkles, nonpareils, and candy-coated chocolate pieces, as desired. Makes 24 cupcakes.
Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 minutes or until crisp-tender, stirring frequently. Whisk in flour until blended. Add broth and milk; cook on medium-high heat 2 minutes or until heated through, stirring frequently. Add Velveeta and broccoli; cook and stir 5 minutes or until Velveeta is melted and broccoli is heated through.
Wash celery and parsley. Cut in smaller pieces and put in blender. Add mint leaves, juice of 1/2 lime and 1 glass of water. If using, add a few ice cubes. Blend until smooth. . You might also like:
Preheat oven to 350. Cut potatoes into chunks- no need to peel. Toss with remaining ingredients. Bake for 30-40 minutes turning occasionally until crisp and golden.