HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop mixed veggies and keep aside. You may also grate fresh cottage cheese alongwith the veggies (in total veggies and cottange cheese should be equal to 1 cup). Boil Toor dal and keep aside. Pour 4 cups water in a pot. Add the boiled Toor dal. Allow it to cook on low flame while you prepare the potlis'. For this, put the whole wheat flour in a bowl. Add 1 tsp. oil, a pinch of salt, ajwain seeds and water as required. Knead well to make a dough. Pinch off equal sized balls from the dough (about 5-6). With the help of a rolling pin, flatten out each ball on a floured board till you get a disc of diameter 3 inches each. Put 1 tbsp. of veggie mixture in each disc. Put a little water on the edges of each disc (on its circumference). This is required to seal the potli. Now, carefully lift one side of the disc, the bottom half is what I start with, and fold it over the top half. Press on the edges to seal, adding a little more water if required. Seal firmly. Then, once again, fold from the right to the left side, and press on the edges firmly to seal. Ultimately, you should have a triangular shaped basket, which somewhat resembles a little pot pourri basket. Likewise, do for all the balls of dough. Your potlis' are now ready. Keep aside. Now, add turmeric powder, 2 tsps. salt, a chopped tomato, 12 curry leaves, red chilli powder, garam masala powder, jaggery and lemon juice to the lentil curry (dal). Stir well. Carefully, lower the potlis' into the dal. Allow them to cook in the dal mixture until they are soft (taste a bit of the potli after about 15-20 minutes to check if it is ready or not. If it is still very chewy, it means, you have to let it cook some more). Now, heat 1 tbsp. oil in a pan. Add mustard seeds, 8 curry leaves, a pinch of asafoetida and a whole red chilli to it. Once the mustard seeds stop spluttering, remove from heat and spoon this seasoning into the dal. Stir well. Garnish with corriander leaves and coconut, if you desire. Remove from heat. Serve hot all by itself. This is a one-dish meal. If you are a rice eater, you may pour the lentil curry over a bowl of hot steaming cooked white rice and have it hot alongwith some yoghurt on the side.
Take package of tofu and drain off water, place block of tofu onto a plate with a towel underneath to soak up excess water. Place a heavy dish on top of tofu to help push liquid out, let sit 5-10 minutes. Meanwhile, preheat oil in skillet over medium-high heat. Start placing flour, hot sauce, and bread crumbs into seperate dishes. Begin slicing tofu however you like. I prefer 1x1 squares. Dredge tofu into flour, shaking off excess, coat with hot sauce, and then into bread crumbs. Repeat with hot sauce then bread crumbs again for an extra crispy coating. Place in hot oil being careful not to burn yourself. When the bottom has turned a nice brown, flip to other side. Place cooked tofu onto papertowel to drain. Serve with ranch dressing. YUM!
In a spice grinder, combine juniper berries, cloves and peppercorns (mixture should be coarse.) In a small bowl combine spices and 2 tsp sea salt. Rub mixture into pork pieces. Place in large zip top bag and store in the refrigerator for three days. Preheat oven to 325 degrees F. Heat oil in heavy dutch oven (I use my 7 1/4 qt Le Creuset.) Dry pork pieces with paper towel and add to pot in batches. Brown pork pieces on all sides and remove to holding plate; repeat until all pork has been browned. Add onions, 3 cloves garlic, red pepper and 1/2 Tbl sea salt to pot, being careful not to brown the onion or garlic. Add one bottle of wine and scrape bits from bottom of pot. Add tomato puree and simmer. Add pork pieces and enough of second bottle of wine to cover pork (reserve one cup.) Heat to simmer again and then move into preheated oven. Braise pork in oven until meat is extremely tender, approx 3-4 hours. Move pot back to stove top. With slotted spoon, remove pork pieces to holding plate. Add one cup wine to pot and bring to simmer. Add 2 cloves garlic, vinegar and rosemary. Return pork to pot and combine. Cover and simmer for 5-10 minutes. Turn off heat and allow to rest for few minutes. Serve over large cooked noodles or your favorite pasta.
Crust: Mix all ingredients together and press mixture into a 9 or 9 1/2-inch pie plate. Bake in a 375-degree oven for 10 minutes, or until brown. Allow to cool down to room temperature. Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in the non-dairy whipped topping and chill. If you are using a smaller pie pan, make sure you get around a 1/2 inch layer of this cream cheese layer (use the rest for a fruit dip). Bananas and Cream: Mix sugar, salt and starch in a pot. In a bowl, whisk egg yolks and cream slightly. To the pot, slowly add the milk, then the egg yolk and cream mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla and mix until the cream is smooth. Set aside. Cut bananas into even pieces. Place a layer of bananas on the cream cheese layer. Try to cover as much as possible as this acts as an insulator and keeps the heat away from the cream cheese. Add a layer of hot cream, a layer of bananas, and then top off the bananas with as much of the cream as possible. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator and chill for several hours. Topping: Top with your favorite whipped topping (whipped cream recommended, non-dairy whipped topping not recommended). Drizzle with (room temperature) caramel sauce and top with a prepared nut topping Keep cold. (Tastes better the next day).
Grease an ovenproof dish. Peel and slice the onion finely, and arrange half in the dish. Add a squeeze of lemon, salt and pepper. Put the fish on top, cover with the rest of the onion and another squeeze of lemon. Carefully pour in the cider. Crumble the bread into crumbs and sprinkle on top of the fish. Dot with the butter. Bake in a moderate oven (375F/190C/Gas Mark 5) until golden brown.
Preheat oven to 450 degrees F. In medium bowl, combine flour, baking powder, baking soda, salt, and sugar. In small bowl, stir together buttermilk and all of the oil. Pour over flour mixture and stir until well mixed. On lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to 3/4-inch thickness. Cut with 2-inch biscuit or cookie cutter, dipping cutter in flour between cuts. Transfer biscuits to an ungreased baking sheet. Bake for 12 minutes or until golden brown. Serve warm.
Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips. Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly. While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes. While the tomatoes are cooking, peel and devein the shrimp. Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.
Combine all ingredients except last 3 in medium bowl. Press 1/2 of mixture in bottom of loaf pan. Make slight indentation, lengthwise down center of meatloaf. Combine all the filling mixture and put in indentation. Top with remaining meat mixture, pressing to enclose filling and sealing edges. Bake at 350 degrees for approximately 1 hour. Let stand for 5 minutes.
Cook broccoli according to package directions and drain. Stir in soup and cheese. Transfer to greased 1 1/2 qt baking dish and sprinkle with crakers. Bake uncovered at 350 F for 15-20 minutes.
Combine the salsa ingredients in a small bowl and allow the flavors to combine until ready to serve. Preheat a grill pan or cast-iron skillet to high heat. Drizzle the red snapper fillets with olive oil. Combine all the spices into a small bowl and run fht fish with the mixture. Place fish on the hot pan skin-side down. After about 3 minutes, turn and cook the fish 3 to 4 minutes longer. Cook green beans in 1 inch of boiling, salted water, covered, for 4-5 minutes, then drain. They should be bright green and still crisp. Return pan to heat and toss beans with oil and butter. Season with a little salt, transfer to a serving plate and garnish with the toasted almonds. To serve, put the green beans alonsdie the spiced snapper topeed with a generous serving of salsa.
Combine crumbs with butter. Press firmly onto bottom of 13x9-inch baking pan. Chill. Mix cream cheese and sugar in medium bowl with electric mixer until smooth. Stir in 1/2 of the whipped topping. Spread evenly over crust. Sprinkle chopped candy bars over layer. Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk. Pour over chopped candy bar layer. Let stand 5 minutes or until thickened. Spread remaining whipped topping over pudding layer. Refrigerate 2 hours or until firm. Garnish with additional chopped candy bars, if desired. Cut into squares.
Fry bacon pieces. Add corn, tomatoes, green pepper, onion and okra, if using. Cook 30 to 45 minutes so as not to be soupy.
****Dependingon how many people you are serving and how big their appetite is you will have to adjust this recipe accordingly. Heat up frying pan. Put in a little bit of margarine. Approximately 2 teaspoons. Pour in the 2 cups of duck sauce. Lower the heat to medium or just below medium. Add in the rest of the margarine. Let it melt in with the duck sauce. Stir to blend together as the margarine melts. Make sure that your heat is not too high. The duck sauce mixture should be barely bubbling. Add the pork chops. Depending on the size of your frying pan, you may only be able to cook two at a time. The pork chops are to be cooked slowly. Turn the pork chops after they have been in the pan for about 10 minutes. After 10 more minutes cook them for at least another 5 minutes on each side. After they are done put them aside and repeat the cooking process with the remaining pork chops. After you are done cooking the chops, you will have to sample the gravy. If it is too sweet you will need to add a little bit more margarine. You will want a balance between the two. You do not want one taste to over power another. When the sauce is done pour it over each individual serving of pork chops. There may be left over gravy that you can put in a bowl if someone wants more. You can also freeze the left over gravy and re use it for when you cook pork again.
Dip the fish in the egg beaten with water, then into the biscuit mix which is blended with the ketchup. Fry slowly in the heated oil, (about 1/8" deep in skillet) turning at least once, until the fish is golden brown on both sides (about 8 minutes). Serve with lemon for spritzing.
Pre-heat oven 350 F. Use hand mixer. Large mixing bowl beat cream cheese until fluffy. add artificial sweetener, sour cream, vanilla and lemon zest mix for 3 mins. Add eggs and mix for 1 minute. Pour filling in a lightly greased pie pan or 9 springform pan. Bake for 50-55 minutes or until lightly brown. Cool for an 1 to 2 hours and chill for 4 hours. Enjoy the Guilt Free Cheesecake -- .
Quarter the tomatoes and place them in a large pot. Quarter, core and chop the unpeeled apples and add them to the tomatoes. Chop the onions and add them to the tomatoes with all the other ingredients. Heat gently, stirring until all the sugar has dissolved. Bring to a boil and simmer uncovered, stirring occasionally, for one and half hours until the chutney has thickened. Pour the chutney into warm, sterilized jars. Seal (canning process) immediately.
Add ingredients in order suggested by manufacturer. Mine is water first, then flour, then seasonings and cheese, lastly yeast. Run on basic or delay cycle.
Salt and pepper chicken breasts, and sprinkle both sides with a little dill weed. Heat large skillet on medium heat. Melt 1/2 stick of butter in skillet, garlic, salt & pepper, 1T of dill weed, 2T lime juice and the juice of 1.5-2 limes. Add chicken breasts, over medium heat cook approximately 6-8 minutes per side or until done. In seperate smaller skillet combine the other 1/2 stick of butter, 1.5T dillweed, 2T lime juice and juice of 1.5 lime (save at least 1/2 of a lime for garnish). Heat over low heat until combined and melted. Pour sauce from second skillet over plated chicken breasts. Garnish with lime slices. Slice off a thin circle of lime. Cut 1/2 down center and then pull ends in opposite directions to create a spiral like shape. I serve this dish with rice or parmesan angel hair pasta and a vegetable.
Cook potatoes until tender; drain. Cook cabbage until tender; drain. Beat potatoes, butter and olives until smooth. Add milk to make fluffy texture (1/3 cup plus or minus). Add cabbage; beat well, and then season with salt and pepper. Place in 8" x 8" x 2" baking dish, and sprinkle cheese over top. Bake in a 350°F oven until cheese melts and mixture is hot, about 10 minutes.
Start 20 pounds of charcoal on fire. Line ground with foil to extend 10" beyond the diameter of the trash can. Place the turkey on the stake so it is hanging 2" off the ground (legs pointing down). Rub seasonings into skin as desired. Place trash can upside down over turkey. Shovel burning charcoal around the outside of the can and also enough to make one layer on top of inverted can. Keep adding charcoal so can stays hot. Check turkey after 2 1/2 hours. Additional cooking may be required depending on the size and wind. HINT: To capture the juices, place a bundt pan under the turkey slide down the stake before putting the turkey on the stake. Instead of the wooden stake you can also use a steel rod that has had a cross piece welded to the top. It should look like a long legged T.
In a bowl, combine the baking mix, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla. Stir moist ingredients into the dry ingredients, mix well. Pour batter by 1/3 cupfuls onto a lightly greased hot giddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with your favorite syrup.
Using an electric mixer, mix cream cheese, 1/2 c butter and flour until a soft dough forms. Wrap dough in plastic wrap and chill for 1 hour. Saute mushrooms and onions in 3 tbsp butter until tender. Mix in salt, thyme, pepper and 2 tbsp flour. Remove from heat, stir in sour cream and then chill. On floured surface, roll half of dough very thinly in a large circle and cut into twenty 2 3/4" circles. Add scraps back into other half of dough. For each of the circles: place a teaspoonful of mushroom mixture then brush half of the edge with egg, and fold the other half over filling. Press the edges together with a fork and prick the top to let out any steam. Repeat with the remaining dough and ingredients. Preheat oven to 450 degrees F. Brush tops lightly with remaining beaten egg. Bake turnovers for 12 minutes or until golden.
Beat the butter along with a cupful of sugar. Add the egg yokes one by one, along with the orange peel. Keep beating, add the flour, the baking powder and some milk and stir well. Beat the white of the eggs separately and add to the mix along with the semolina. Butter a baking pan and pour the mix into it. Bake in medium oven for~40 minutes. During this time, prepare the sirup: Boil the rest of the sugar in~1 1/2 cup of water. Add the lemon juice, boil for about another 5 minutes and pour over the ravani while it is still hot.
Preheat oven to 450. Grease roasting pan with olive oil. Chop zucchini and yellow squash and put into large bowl. Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated. Pour squash into roasting pan and spread it out until it evenly covers the pan. Bake 15 to 20 minutes, stirring once until cooked through.
Vegetables -- In a large pot, add the cauliflower and parsnips and then top with enough salted water to cover the vegetables. Bring up to a boil and then reduce to medium and cook until the parsnips and cauliflower is tender. They should take about 10-15 minutes. Drain and return to the pot to dry out the extra water. Reduce the temp to medium low. Topping -- As the vegetables cook -- Just put the butter in a small microwavable bowl or cup and melt, just a few seconds. Remove and let cool a minute or so, then stir in the bread crumbs and cheese and set to the side. Mash -- Now in the pot with the vegetables after they have dried a minute or so (medium, low heat), add the butter, cream, onion, garlic, salt and pepper and start slow. Mash and see what the texture is. You can always use a bit more cream or a bit more butter, but I start slow and add a little at a time. Mash until you get the consistency you like. Bake -- 350 degree oven preheated. Just add the mashed vegetables to a small baking dish sprayed with non-stick spray and then top with the bread crumbs. Bake until golden brown. About 15-20 minutes. Serve -- With anything and enjoy. It's like a baked potato dish, but no spuds - Just healthier. Really good!
Wash, stem and chop the collards and set aside. The easiest way to do this is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces. Mince garlic, onions, mushrooms and red bell pepper. Combine and set aside. Combine tomatoes, raisins, chickpeas and spices and set aside. Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onions, mushrooms and bell pepper. Cook and stir until onion is soft and translucent, adding small amounts of water as needed to prevent sticking. Add collards and small amount of water if needed to prevent sticking. Cover and allow collards to wilt, mixing frequently. Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until collards are tender but still nice and bright.
Use a 4-quart slow cooker. Put the sausage into your stoneware insert, and add the ketchup, brown sugar, Worcestershire sauce, and barbecue sauce. Stir to combine. Cook on low for 4 hours, or on high for 2 hour or until heated through. Serve with toothpicks right out of the slow cooker.
Bring a large saucepan of water to a boil. In a heavy medium skillet over medium heat add the olive oil and pancetta and cook until pancetta is browned - 3-4 minute Remove from skillet and keep warm. Cook spaghetti in boiling water until al dente, about 8 minute. While spaghetti is cooking, whisk cream, egg yolks, Parmesan cheese, salt and pepper in a medium bowl until well combined. Drain pasta, and return to saucepan. Immediately stir in egg/cheese mixture until well combined. Add warm pancetta and fat from pan. Toss well. Thin sauce with additional cream, if necessary. Serve immediately with more Parmesan cheese as a garnish.
Brown sugar in large pot until sugar melts. NOTE: Add just enough water to make a heavy syrup (I had to give an amt!). Pour syrup into Bundt pan and turn to spread over bottom and sides. Slice bananas length-wise into four thin slices; sprinkle with cinnamon; lay banana slices up the sides of the bundt pan (outside and center). NOTE: According to Lucia, don't sprinkle cinnamon on the "outside" of the bananas as it turns it dark. CAKE: Mix together 3 egg yolks, butter, and sugar; beat til light. Stir in milk, flour, & baking powder. In a separate bowl, beat egg whites until stiff; fold into cake batter. Bake at 375 until cake is done (toothpick comes out clean). NOTE: Lucia said to bake for 20 minutes but it may take longer. Let cool in pan; carefully invert onto cake plate/serving platter. "Slice the cake and delight in it's taste" - Lucia Ceresini 10-28-98.
with a cookie cutter, cut out shapes with watermelon. cut out shapes in Mozzerella and put it on top of watermelon. slice tomato thin and put them on cheese. for basil infused oil blend olive oil and basil in food processor and drizzle over shapes. drizzle with balsamic vinegar.
Mix the seasonings. Rub over the pork roast. Put roast on rack in a shallow roasting pan. Bake, uncovered at 350* for 1-1/2 hours. Meat thermometer should read 160 degrees. Let stand for 15 minutes before carving.
Heat 1 tablespoon of the oil in a non-stick pan, add the onion and cook, stirring, for 5 minutes, until beginning to soften. Add the chilli and garlic and cook for a further minute. Remove from the heat and set aside. Put the sweetcorn in a mixing bowl and lightly mash with a potato masher to break down the kernels a little. Add the onion mixture, spring onions and egg to the mixing bowl. Season to taste with salt and pepper and stir to mix. Sift in the flour and baking powder and stir to mix. The mixture is quite runny at this stage but don't worry- it firms up nicely when cooked! Heat 1 tablespoon of the oil in the non-stick pan. Drop four heaped spoonfuls of the sweetcorn mixture in once the oil is hot. Flatten them using a spatula until roughly 1cm/ 1/2inch thick- do this gently so the mixture does not stick to the spatula and break up the fritter. Fry the fritters for 3-4 minutes, or until golden and crisp on the underside. Flip them using the spatula and fry the other side for 3-4 minutes until done. Remove the fritters from the pan and keep warm. Wipe the pan with kitchen paper and repeat from step 6 to cook the remaining fritters. Serve drizzled with sweet chilli sauce or your favourite sauce/ dip. You could also garnish with chopped fresh coriander leaves.
In a small sauce pan, place apple pieces, lemon juice, raisins, sugar, cinnamon, and water and cook under medium heat for about 10 minutes until the apples become soft. Add rum and mix. Turn off heat and set it aside. Preheat oven to 350°F/180°C degrees and spray the cake pan with oil. In a bowl, combine almond meal, coconut flour, sugar, and baking powder. Add beaten eggs, melted butter, apple sauce, and almond extract and mix. Add the apple and raisin mixture and walnut pieces (if using) and mix. Bake for about 40 minutes. When the cake is no longer hot, remove from the pan and cool on a wire rack. Dust with powdered sugar (optional). Infuse love, slice and serve.
Cut bread into 1-2 inch cubes and spread a layer on the bottom of a large glass baking dish. (Using HALF the bread cubes). In a saucepan, warm the milk and butter together long enough to melt butter. (Make sure you do not let the milk boil!). Once butter is melted, remove from heat. Add brown sugar. In a separate bowl whisk together eggs and vanilla untill well mixed and a little foamy/frothy. Whisk egg mixture into milk mixture. Pour mixture over the first layer of bread cubes, making sure to soak them through. Spread applesauce over the soaked bread cubes evenly and sprinkle cinnamon, nutmeg, and raisins. Add the rest of the bread cubes and pour remaining mixture over them. Sprinkle more cinnamon and raisins. Sprinkle with brown sugar (optional) and/or drizzle with a little maple syrup. Bake on 350 degrees for about 20-35 minutes or until the center is set.
Add the flesh of the mango to a blender. Peel ginger using the back of a spoon. Grate the ginger finely into a bowl. Use your fingers to squeeze juice out of the gratings(I just throw it all into the blender, but if you don't like the texture, go ahead and squeeze the juice out). Put all ingredients into the blender and blend until completely smooth. Enjoy!
Combine ingredients and rub into mild white fish. The longer left on the fish before cooking, the stronger the flavors will be.