HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F. (The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter. Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl. While stirring, gradually pour in enough water to make a batter of coating consistency. Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil. Do not crowd the pan. Fry until golden brown, 2 to 3 minutes. Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels. Continue with the remaining vegetables, allowing the oil to reheat between batches as needed. Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.
Mix together the ingredients for the marinade then refrigerate for 2-3 hours. Heat the oil in a large tagine over medium-low heat. Add the onions, garlic, & beef then cook until the beef has browned on all sides, around 5 minutes. Turn the heat to low then add the spices, cinnamon sticks, cilantro, parsley, & olives. Pour in the water & beef bouillon. Cover & cook for 1 hour. Stir in the roasted almonds, raisins, lemon strips and the honey. (Add another 1/2 cup of water if needed.). Let simmer, covered for 30 minutes, until the sauce has reduced beings to be thick. Serve over hit white rice.
In large saucepan cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in soup and milk. Heat through, stirring occasionally. Stir in clams/juice from clams, lemon juice and pepper. Heat thoroughly, serve in soup mugs with slice of lemon and parsley sprig on top.
In medium bowl, combine oats, yogurt, pineapple, and almonds. Mix well. Cover, refrigerate overnight or up to 3 days. To serve, layer oat mixture and berries in parfait glasses. Garnish with additional sliced almonds.
In a bowl, combine the flour, cornmeal, sugar, baking soda and salt. In another bowl, beat egg and sour cream; stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Preheat oven to 425F, generously coat baking pan with cooking spray. In a small bowl, mix together flour and all spices. Using a basting brush, coat chicken pieces with olive oil and sprinkle both sides of meat with flour/spice mixture. Press flour mixture onto the chicken pieces with your fingertips. Roast 30-35 minutes turning the meat at least once part way through the cooking time. Meat thermometer should read 180°F.
Combine crushed cookies and butter in small bowl; press onto bottom of greased 13X9 inch baking pan. Layer nuts, morsels,and coconut over crumb mixture. Drizzle sweetened condensed milk evenly over top. Bake in preheated 350 degree oven for 20 to 25 minutes, or until coconut is golden brown. Cool completely in pan on wire rack.
Preheat oven to 325°F. Mix together in a large bowl the oats and coconut till incorporated. In separate bowl mix together melted butter, sugar free honey, vanilla, cinnamon and salt. Pour honey mixture over dry ingredients and mix thoroughly. (if your going to add nuts, add them at this time). Spread mixture evenly onto a large cookie sheet that has shallow sides. (make sure the mix is spread evenly and goes to the sides all the way around. Bake for 15 minutes in oven. You want to bake the mixture till it gets golden brown all over. The sides will start to darken before the middle. After 15 minutes take out of oven and stir well. put back in oven and watch carefully as it will darken fast. I generally cook mine about 20-25 minutes. Take out of oven when the granola is golden brown. The mixture will appear wet and you will think it's not done, but as the granola cools it gets crunchy. While the mixture is cooling on the baking sheet, I add the 2 cups of dried fruit and mix it well. The heat will help the fruit release some of it's natural flavors without drying it out. I have tried baking the granola with the fruit and found cranberries especially get a little too hard. After about an hour the granola will be crunchy and ready to eat! I love to sprinkle on the top of my yogurt, eat as a cereal or just eat plain out of the bag! Since you can use so many different types of dried fruit, the combination are endless. My son likes to add M&M's to his, but then it's not so sugar free, but it's still good!
Bring a large pot of salted water to a boil for the pasta. Season the chicken with salt and pepper. Heat olive oil in a large non-stick skillet over high heat and saute the chicken on both sides until it is golden brown. Add the garlic and cook for 1 more minute. Transfer the chicken to a warm plate and keep warm. Turn the heat to medium and add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes. Add the basil, pine nuts and lemon juice. Meanwhile, cook the pasta (in the boiling water) until it is al dente. Drain and toss with the sun-dried tomato mixture. Divide the pasta among the serving plates and arrange the chicken on top. Sit back and enjoy your cooking now!
Pour melon liqueur and vodka over ice in rocks glass. Top with juice. Garnish with melon balls.
Preheat oven to 450°F. Add the lemon juice to pie filling. Place in pie shell. Thinly slice candy bars over top. Sprinkle with nuts. Bake in preheated oven for 10 minutes. Reduce temperature to 350°F. Continue baking 10 to 15 minutes more. Cool and serve.
Stir all together and freeze. To serve, scoop into tall glasses 3/4 full and fill up with 7up, Sprite or Squirt.
Measure sugar, egg, butter and sour cream into bowl and beat. Stir flour,baking powder,baking soda and salt together. Add cream mixture to dry ingredients and stir until moist. Stir in pineapple to mix. Fill greased muffin trays and bake 375F degrees for 15-20 minutes.
NIGHT BEFORE BAKING: Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight. BAKING THE TEA LOAF: Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin. Add the beaten egg to the fruit mixture and mix well, then add the ground ginger. Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining. Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing. If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper. Allow the loaf to cool slightly, and gently remove to a wire cooling rack. Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice. This is wonderful when buttered or toasted! NB: You must use HOT tea!
Peel cucumber, cut in half lengthwise and remove the seeds. This is easily done by scraping a spoon tip (bowl side down) down the length of the inside of the cucumber half. Chop coarsely and combine in a blender with the remaining ingredients, blending until smooth. Serve over ice with cucumber spears as garnish.
In a LARGE black cast iron Dutch oven, melt the butter over medium heat and saute' the smoked sausage, onions, celery, bell pepper, garlic, and green onion tops until all of them are tender. The one thing you want to remember is to keep the butter hot, but don't let it burn (and don't let the garlic burn either or it will turn bitter). I also suggest that you keep stirring the mixture to cook it uniformly. Next, stir in the parsley. Then gradually stir in the chopped oysters, the oyster liquor, and the turkey pan drippings. Notice I said to gradually stir. The reason for this is that you do not want to reduce the heat, lowering the cooking temperature will cause excessive water to be released from the oysters and you'll have to add too much bread to the finished dish. Now cook the oysters gently over medium high heat for about 4 minutes, stirring all the while. And when all the ingredients are well mixed, drop in the poultry seasoning, basil, thyme, seafood seasoning, black pepper and salt. About the salt; taste your raw oysters to see if they are naturally salty before adding the prescribed amount. You may have to reduce additional salt if nature has provided her own. At this point, cover the pot, lower the heat, and simmer the mixture for about 5 minutes to allow time for the flavors to marry. This is one of the secrets to making a really good oyster dressing. Don't rush or skip this step! After the simmering process is done, remove the pot from the fire and begin adding the bread chunks a few at a time. Note that you do not have to add all four cups. If you want your dressing moist, stop adding bread when you get to the texture you desire. If you want a drier stuffing, add all four cups, even a little more if your taste and needs dictate. Now taste the dressing again and make your final seasoning adjustments. The objective is to get the bread to absorb all the pan liquor, thereby binding everything together. When, in your estimation, the dressing is ready (it shouldn't be soupy, but it shouldn't be dry either), allow it to cool slightly. Then rapidly stir in the raw egg to tie everything together and cover it for a few minutes to let it set up. This is where the richness comes in and it's how the final blending brings out full flavor. Oh, and if by chance you've miscalculated and made the mixture a bit too dry, just pour in a little extra turkey drippings. The only thing left to do is to transfer the dressing right from the Dutch oven to a buttered casserole dish, generously sprinkle the top with the buttered cracker crumbs, drizzle on a little extra melted butter, and bake it for about 25 minutes uncovered in a 375°F oven. Fresh bread chunks are better than dried crumbs in your oyster dressing because they tend to cook up fluffy rather than pasty. So to make fresh bread chunks, just take fresh sliced bread or French bread and pull apart small bite-side pieces. To make your buttered cracker crumb topping, simply drop regular saltine crackers into the processor and, while the blades are spinning, pour in a couple of tablespoons of melted butter.
Preheat oven to 350°F. Mix all dry ingredients together in a large bowl. Add oil and eggs; mix thoroughly. In another bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter. Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch. This should take 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Remove from pan and cool on a wire rack for another 10 minutes.
Preheat oven to 200 degrees C/400 degrees F. Bring the milk, salt and butter to a boil. Remove from heat. Pour onto the tapioca flour, stirring constantly until thoroughly mixed. Add the cheese and eggs. Knead until smooth. Roll into balls approximately 2-inches in diameter and place on a greased baking sheet. Bake until golden brown, about 15-20 minutes. Do not over bake. Serve warm. Should there be any left overs, they freeze very well.
For the Chicken:. Combine the garlic, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Add chicken thighs and marinate in the refrigerator at least 30 minutes or up to 2 hours. While the chicken is marinating prepare the orzo salad (see below). When ready to cook, remove the chicken from the marinade and grill over medium-high heat for 3-5 minutes per side. For the Orzo Salad:. Combine the tomatoes, scallions, feta cheese, oregano, olive oil, lemon juice, salt and pepper in a small bowl. Cook the orzo pasta according to package directions. Drain the orzo and toss it with 3/4 of the tomato mixture. To Serve. Mound the orzo salad on a serving platter, top with the hot grilled chicken and spoon the reserved tomato mixture on top.
Preheat oven to 350 degrees F. Spray nonstick 12-cup Bundt-style pan with nonstick cooking spray with flour. Combine flour, soda, cinnamon, ginger, baking powder, and salt. In large bowl, with mixer on medium speed, beat eggs and egg whites until blended. Beat in sugars; beat 2 minutes. On low speed, beat in pineapple with juice, oil, and vanilla. Add flour mixture; beat 1 minute. Stir in carrots and raisins. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto rack; cool completely.
mix cream cheese and paprika. (It should become salmon coloured). Salt to taste. Spread generously over bread. Garnish with thin green pepper slices. YUM! EAT IT ALL UP!
Put all into crock pot and cook on low 10-12 hours or on high 4-6 hours. Stir before serving.
Rub pork loin with mixture of ginger and salt. Insert meat thermometer in the thickest part of the pork loin. Arrange hot coals around drip pan in covered grill; place the pork loin fat side up on grill rack over drip pan. Grill with the lid down for 2-2 1/2 hours or to 170 degrees on meat thermometer. Baste frequently with mixture of barbeque sauce, maple syrup and orange rind during the last hour of cooking. Remove to serving platter and cut into thin slices. Garnish with red grapes, green grapes and parsley sprigs (optional).
Place olive oil and mole paste in a medium saucepan, on medium heat. Gradually whisk in 1 cup stock until smooth, breaking up the mole paste. Stir constantly; sauce will thicken. Then whisk in remaining 1 cup stock. Preheat oven to 350°. To the mole sauce in the pan, add shredded chicken, corn, canned chiles, salt, and minced habanero (careful not to get it on your fingers -- it burns!); stir to mix well and heat through. Meanwhile, lightly oil a 10x10 or 9x13 casserole pan. Cover bottom with a layer of corm tortillas (about 4. You can curve them up the sides of the dish if that fits better.) Sprinkle a light layer (1/3 c) of shredded cheese on top of the tortillas. Cover the cheese with about half the fresh spinach. Turn heat to low (on saucepan) and stir in yogurt. Mix until smooth, then remove from heat. Ladle half the mole-chicken mixture into the prepared casserole dish, on top of the spinach layer. Repeat the layer of 4 tortillas, 1/3 c shredded cheese, the rest of the fresh baby spinach, and the rest of the mole-chicken mixture. Top with 1/3 c shredded cheese. Bake covered for 15 minutes and uncovered for 10 minutes. Allow to rest about 5 minutes out of the over before cutting. Serve with fresh cilantro, sliced avocado, lime wedges, and freshly ground black pepper. (FOR THE DAIRY-FREE OPTION: omit shredded cheese, or substutute a dairyless option. You may add extra corn and/or spinach. Use 6 oz dairy-free sour cream or cream cheese instead of yogurt. If making two casseroles (one dairy-free and one regular), split the mole-chicken mixture into two saucepans before adding 4 oz yogurt to one and 4 oz dairy-substitute to the other.).
Divide the berries, rosemary and limes in two glasses. Muddle well and fill glasses with ice. Add simple syrup and vodka and stir well. Top with ginger ale.
In an ungreased 3 quart baking dish tear up the bread in pieces. In another bowl pour boiling water over the raisins and drain. Add to the bread and mix up. In another bowl beat the eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Add the milk to this. Mix well and pour over the bread and mix gently. Set this dish in a pan of water and bake 350 degrees for 1 1/2 hours. Serve with whipped cream dollops.
To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool. To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds. **I've also cooked them in a 'made for the microwave' pot. They steam better!
Marinate the fish with light soy sauce, tajin (chili powder) and lime juice. Spray a heat-resistant refractory with PAM. Add the sliced tomato, asparagus, olives and capers. Place the fish and sprinkle with the oregano. Cover with foil and bake for about 15 to 20 minutes. Remove the foil and bake for another 5 to 10 minutes. Serve with steamed rice.
The tapioca is best made the night before so that it has time to chill. To begin, measure out 1 part tapioca to 8 parts water and add to a large pot. Bring to a boil. Once at a boil, reduce to a simmer, and stir pot. Make sure to stir at least once every 10 minutes, for about 60 minutes. Don't be afraid to add extra water if the water levels are looking low. It is much better to add more than to let the tapiocas run dry and stick to the pan. Once the tapiocas are cooked all the way through, strain the tapiocas and immediately run cold water over them. When the tapioca pearls are cooled down, pack in water and store until eating. The next day, or whenever ready to eat falood, take out the tapioca, add rosewater, and stir inches I added about 1 tablespoon for about 6 cups of tapioca pearls. IF you do not like floral tastes, add less. To assemble the falooda: add a tablespoon or two of jam to each glass of falooda. Next, add the tapioca pearls, then add vanilla ice cream to the top. if using strawberries and whipped cream, you can add these to the top. You can also do layers of each of the components. Enjoy! Great on a hot day.
Measure all ingredients in a bowl and mix well. Pour into bun shaped baking pans (long loaf pan), and bake in a moderate 350 degree oven until well done. Glaze with sugar and water or pancake syrup and serve.
Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes. Add mushrooms and saute for about 5 minutes. Stir in flour and stir until smooth. Cook for about 2 minutes, stirring constantly. Add water and stir until it's smooth and well blended. Add the rest of the ingredients and heat until the soup comes to a boil. Reduce heat and simmer uncovered for 10- 15 minutes. NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.
In crock pot combine olive oil, minced onions, crushed red peppers, garlic, chicken broth, split peas, and ham.Cook on low for 9 hours. Add the can of pumpkin and stir until it is completely combined. Add whipping cream and stir until it is completely combined. I like to add a little fresh ground pepper when served.
Preheat oven to 350. Cut squash into cubes and boil with onion until tender. Drain well and mash. Add remaining ingredients, except for enough cheese and cracker crumbs to top, and mix well. Pour into buttered casserole dish and top with remaining cheese and cracker crumbs. Bake at 350 for 30 minutes or until brown and bubbly. Let stand 5 minutes before serving.
Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes. Add brown rice and stir to coat in oil. Add chicken broth. Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.
Peel the mango and cut into cubes into a bowl. Mix in the yogurt and ground cardamom and sweeten to your taste. Refrigerate for about 30 minutes to allow flavors to blend. Serve in bowls with pistachio or mint as garnish, if desired.
Cook beans as per the bag instructions. Blend with salsa in a food processor. Add the rest of the ingredients and mix well. Let sit for at least one hour. Use a 1/2 cup measuring cup to shape patties (I get five patties out of this recipe). Lightly fried them in veggie oil.
Mix all ingredients together in a glass or ceramic bowl. Cover tightly with plastic wrap. Chill for at least one hour.
Add crumbled yeast and 1 cup of flour to the warmed milk. Beat well and allow to stand in a warm place until light. Cream butter and sugar together, reserving 3 tablespoons of the butter for brushing on top of the loaves. Beat in eggs, one at a time. Add yeast mixture, rum, lemon rind, salt, almonds, raisins and remaining flour. Knead on a floured board until smooth and elastic. Cover and let rise until double in bulk. Divide into 3 loaves. Roll out slightly; press down center with a rolling pin. Brush with reserved melted butter, fold over and brush top with butter. Place in greased bread pans; let rise until double in bulk. Bake at 350F for 45 to 60 minutes or until golden and done. Cool slightly; brush with frosting. **Variation: Napfkuchen; use half recipe above, increase sugar to 3/4 cup and use only 3 cups flour. Omit rum; bake in a tube pan or bundt pan.
Heat the oil in a skillet over a moderate heat. Add in the onion, garlic, salt, pepper and lemon pepper. Cook till tender. Tip in the asparagus and cook for about 10 minutes, turning occasionally so that it gets evenly coated with the seasoning. Sprinkle the wine into the skillet, mix and take off fire. Transfer the asparagus to a serving dish. Drizzle the leftover mixture from the skillet onto the asparagus. Garnish with Parmesan cheese and whole wheat crackers. Tips: While cooking the asparagus, make sure not to overcook it - it will turn mushy. To get the texture right, keep it slightly crunchy.
NOTE: If you don't have Pringles where you are, just use other barbecue chips. The amount of crumbs may vary, but you can always crush more if need be. Preheat the oven to 300 degrees. Place the whole can of chips in a gallon-sized zip top bag and crush until very fine crumbs. Add chopped thyme, oregano and rosemary to potato chips. Beat the eggs in a bowl. Place 1/2 cup of flour in a tray. Dip chicken breasts in flour. Shake off extra flour. Dip chicken breasts in egg. Coat chicken breasts in crushed BBQ chips (coat generously). Heat the olive oil and saute the chicken until browned. Place on a baking sheet and pop in the oven for 10 minutes, turning after 5 minutes.
Cut margarine into chunks in medium saucepan. Add water and cocoa. Heat, stirring oftern until mixture comes to a boil. Remove from heat. Beat eggs together in medium bowl until frothy. Add vanilla and baking soda. Mix. Stir milk and vinegar together in small cup let stand for 5 minutes to sour. Add to egg mixture. Mix. Add butter mixture and beat on low. Add flour, sugar and salt. Beat on low to mix, Batter will be thin. Turn into 2 greased 8 inch (20cm) round cake pans. Bake in 350 F (175 C) oven for about 20 minutes until wooden pick inserted into the center comes out clean. Cool, and ice as you please. VARIATION: Works well as a slab cake pour batter into greased 9 x 13 inch (22 x 33 cm) pan. Bake in 350 F (175 C) oven for about 30 minutes.
boil potatoes and cauliflower together till tender. drain and mash potatoes,cauliflower,oil and butter. add rest of ingredients mix through. ENJOY!
Heat first 8 ingredients in a skillet over medium heat until fragrant, about 2 minutes. Remove from heat and add olives; toss to coat. Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste. Drain and serve at room temperature.