HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine cinnamon, cardamom and cumin. Stir well and set aside. Rinse the rice vigorously in five changes of water (or under running water until it runs clear). Combine rice with 8 cups water and 2 tbsp salt. Let soak at room temperature for at least 2 hours. In a large, heavy pot, heat 2 tbsp oil over medium-high heat. When it shimmers, add the minced onions and saute until limp and golden, about 8-10 minutes. Add the lamb, 3/4 tsp salt, a large pinch of black pepper, turmeric, cinnamon and 1/2 tsp of the spice mixture from step 1. Saute 5 minutes. Add 2 cups water, bring to a boil, reduce to a simmer, cover, and cook until meat is tender, 2 1/2-3 hours. About 30 minutes before the meat is ready, prepare the lentils and rice. Combine lentils with 3 cups water and 1/2 tsp salt, bring to a boil, and simmer 10 minutes, then drain. In a frying pan, heat remaining 2 tbsp oil over medium heat until shimmering. Add sliced onion and saute until soft and golden, about 8 minutes. Add raisins and dates, saute another 2 minutes, then take off heat and set aside. Bring 2 qt water and 2 tbsp salt to a boil in a large (4-pt) nonstick pot. Add drained soaked rice and parboil 3-5 minutes, until grains are firm but no longer brittle. Drain rice and rinse under hot water. In the same pot, melt butter. Transfer half of it to a small bowl and set aside. Mix half the rice with the yogurt and spread it in the bottom of the pot (on top of the butter). Sprinkle rice with a layer of lentils, then a layer of onion-and-fruit mixture, also sprinkling remaining spice mixture between layers. Fluff remaining rice and repeat layering until all ingredients are used up; reduce the diameter of each layer so it forms a rough cone/pyramid. Cover and cook over medium heat 10 minutes to form a nice crust on the bottom. Remove the cover, drizzle reserved melted butter over the contents, lay a dish towel over the top of the pot, re-cover and cook over low heat 50 minutes. Without moving the lid, set the pot on a cold, wet dishtowel on the counter for 5 minutes (to loosen the crust). Transfer rice-and-lentil mixture to a serving platter, again forming a cone or pyramid shape. When only the crust remains in the pot, dislodge it with a knife or spatula and serve separately; it is considered a sign of good luck to get it out in one piece. Spoon the lamb stew around the pile of rice and serve.
In a large frying pan sprayed with cooking spray, saute garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sauteed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked. This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To unthaw, place the bag in the fridge for 24 hours and then reheat.
Partially thaw the pierogies enough to cut through. Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart. In a soup pot, melt the butter. Add the chopped onion and cabbage; saute for 5-7 minutes or until onions are translucent. Do not brown. Add the cut up pierogies and chicken broth. Add the garlic powder, salt, pepper and paprika. Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally. Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes. Serve!
Mash 2 cans of the navy or great northern beans and set aside. (this is used to thicken soup). Heat diced onion in olive oil over medium heat until translucent. Add garlic, cumin, coriander, chili powder, salt and pepper to onion mixture. Stir in chicken stock. Add mashed beans, and blend. Add remaining beans, taco seasoning, rotel, lime juice, 1 minced jalapeno and simmer 20 minutes. In a separate pan brown sausage. Shred chicken meat, remove all skin first. Add sausage and chicken to soup. Cook on medium-low heat an additional 20 minutes. You may opt to use a crockpot for this recipe, if so cook on high 2 hours and then reduce to low until ready to serve. Garnish soup with shredded cheddar cheese, sliced jalapeno, cilantro, a dollop of greek yogurt and tortilla chips when serving.
Combine all ingredients and simmer for 5 minutes. Strain if necessary. Serve hot.
Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, for about 8 minutes. Add potato and bell pepper and saute 1 minute. Add 2 cups of milk and bring to a boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes. Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup. Simmer until heated through. Season to taste with salt and pepper If soup is too thick, thin with additional milk.
Wash and cube potatoes (skin-on), putting into large soup pot as they are cut. Cover with water to one inch above potatoes. Bring to a boil then reduce heat so potatoes only simmer for 20 minutes or until cubes are crisp-tender. You don't want them too mushy or too hard. Remove from heat and drain. Put potatoes into medium large bowl. Set aside. In a seperate saucepan, cover 4 eggs with water and bring to boil. Turn heat off, leave pan on hot burner and cover pan. Set a timer for 12 minutes. Prepare a bowl of ice water big enough to hold the four eggs. When the eggs have set for 15 minutes, remove from hot water, rinse and immerse in ice water until cooled, then peel, cut in half. Remove yolks and reserve. Chop or slice egg whites and add to potatoes. Chop veggies (I chop and slice these by hand), gather spices and other ingredients while potatoes and eggs are cooking. In food processor or blender (or bowl to use with hand blender or mixer, place egg yolks, plus (ingredients #6-#16) dill weed, garlic powder, celery seeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet pickle juice,light mayo, prepared yellow mustard, prepared dijon mustard & honey mustard salad dressing. Pulse a few times until well blended. Scrape blade and bowl clean and empty contents into the bowl with the potato salad and egg whites. Gently stir and add salt and pepper to taste. Garnish with more crushed parsley flakes. Chill, if desired in refridgerator. I like it room temp, hubby likes it cold. Prep time does not include time to chill.
Preheat oven to 350. In a small saucepan, stir together grape jelly, ketchup, onions, vinegar and dry mustard. Heat over medium high heat until mixture comes to a boil and jelly is melted. Remove from heat. Arrange chicken pieces in a baking dish. Pour sauce evenly over chicken and turn pieces to coat both sides, Bake uncovered for 1 hours, until chicken is very tender.
Preheat oven to 450°F. Toss squash with oil on a large baking sheet until well-coated and spread in one layer. Roast 15 minutes until tender. Meanwhile, combine Alfredo sauce, milk and garlic in a saucepan bring simmer. Heat milk mixture over low heat 10 minutes. Reduce temperature to 375°F and butter a 13 x 9-inch baking dish. Toast hazelnuts on a baking sheet for 3 to 5 minutes or until lightly browned. Pour 1 cup sauce into baking dish and cover with 3 lasagna sheets, making sure they do not touch each other. Layer 1/2 of squash, cover with 1 cup sauce, 1/2 cup Parmesan and 1/3 cup nuts. Repeat layer and top with 3 sheets of pasta, cover with remaining sauce. Sprinkle remaining cheese and nuts over sauce. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before cutting. Note: If hazelnuts are not available, substitute 1 cup chopped pecans. Butternut squash can be replaced with 2 lbs. pre-cut butternut squash pieces (fresh or frozen).
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. When the risotto has been cooking for 15 minutes, add asparagus to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.
Prepare ketchup (can be up to 1 day in advance); set aside. Heat oil in deep fryer to 350 degrees. Cut avocados in half lengthwise and remove seeds. Carefully slice each one into 4 wedges and remove skin. Combine flour, cumin, chili powder, salt and pepper in small bowl. Whisk eggs and milk together in second bowl. Dredge avocados in flour, dip into egg mix to coat. Coat each wedge in breadcrumbs. Deep-fry until golden brown. Drain on paper towels. Serve with Habanero Ketchup (recipe follows). Heat oil in heavy (non-reactive) saucepan on medium heat; saute onion and garlic until onion is soft. Add peppers and tomatoes; saute until peppers are tender. Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft. Remove bay leaf and puree; return to saucepan and simmer 5 minutes. Add salt to taste, cover and refrigerate. Keeps 1 week in fridge.
Mash thawed strawberries with a fork until strawberries are well blended with syrup. Add 1 cup ice cream and 1/4 cup cream soda; stir well. Spoon equal amount of strawberry mixture into 4 (14 ounce) soda glasses, top with remaining ice cream, and fill glasses with remaining soda. garnish each glass with whipped cream and a strawberry.
Cut zucchini into 1/2 inch rounds, then cut each round into quarters (you should have about 2 cups). Melt butter in nonstick pan and add zucchini. Saute zucchini, stirring often, about 3 minutes. Add garlic and saute for 1 minute. Add tomatoes and continue to saute, stirring often, for about 2 more minutes. Toss with salt and serve.
Skin Italian sausage links, cut into pieces and roll into balls. Brown on all sides and drain. Brown the onion, garlic, green pepper and celery and add to meat. Stir in the can of crushed tomatoes and mushroom (optional), salt, pepper, oregano, fennel seed and basil. Simmer for 45 minutes- Serve over spaghetti with a salad and garlic bread.
Place pork roast in crock pot. Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast. Pour Chipotle Raspberry Sauce on top of roast. Be sure to use the whole jar and coat the whole top and sides of roast. I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
Cook linguini as directed on box. While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned. Add cream and heat until bubbling. Add cheese, parsley, basil, salt and pepper. Return drained noodles to kettle. Pour sauce over noodles, stirring gently until all are well coated.
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10 x 14-inch rectangle. Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal. Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme. Bake for 20 minutes or until the pastry is golden and the asparagus is tender.
Line an 8x8 pan with foil and butter it well. Place all ingredients except for extract in a glass dish and microwave on high for 1 and 1/2 minutes. Stir until smooth. Stir in vanilla and spread into prepared pan. Cover and refrigerate for 2 hours. Remove from pan and cut into desired shape. Store at room temperature in an airtight container.
Heat oven to 350°F In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes. Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). *Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted. Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed. Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160°F (outer loaves will be done sooner). Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves.
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9 inch springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°. In a mixing bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce, and pepper; beat just until blended. Fold in crab. Pour over crust. Bake for 35 to 40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. Remove sides of pan. Let stand at room temp for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Serve with assorted crackers, etc.
Combine boiling water and honey, stirring to dissolve. In a large punch bowl, combine cranberry, orange and lemon juices. Stir in the honey mixture. Just before serving, add the giner ale. Serve on ice with sliced fruit as garnish.
Firstly prepare the cucumber. Using a teaspoon dig out the seeds and soft flesh from the centre of the cucumber and then use a knife to cut off the skin. Next using a mortar and pestle crush the garlic with a pinch of sea salt. Put the yogurt into a bowl and using a grater, grate the cucumber into the yogurt, stir well. Add the crushed garlic and salt paste and mix in well. Serve with a sprinkle of parsley on top.
Preheat oven to 400 degrees F. Combine all the ingredients in a food processor and pulse until well blended. Taste the falafel mixture, and adjust seasoning to your liking. Scoop the bean mixture into a bowl and shape into 16 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 25, or until browned and crispy on the outside. Meanwhile, for the Lemon Tahini Sauce: In a small mixing bowl, whisk together the tahini, lemon juice, salt, water, and garlic paste. Adjust seasoning with salt and/or lemon juice. Makes about 1/3 cup. Serve as an appetizer, over a salad, or in a pita wrap with the lemon tahini sauce drizzled over the falafels.
In a bowl, whip eggs. Add onion powder, garlic, parsley and salt. Mix well, then add the malangas. Mix again, then refrigerate for a few hours. Using a frying pan, heat the oil over medium-high heat. Using a spoon or scoop, grab spoonfuls of the malanga, and place into the pan. You can fry five or six at a time. Make sure to fry on both sides until the malanga fritters are golden brown. Place on a large platter with paper towel to drain the excess oil. Serve hot and enjoy!
In a thick bottomed saucepan put the sugar and the water over a slow burner until the sugar dissolves. At this stage it can be stirred but not any more after it boils. Let it boil until a sugar thermometer shows 140 deg Celsius. Meanwhile in a heat proof container mix the tahini, almonds and vanilla. As the sugar mixture reaches the required temperature (140) pour it onto the tahini mixture in a slow steady stream whilst mixing well. As soon as the mass solidifies transfer it to an airtight container and store when cool. PS. After storing some oil oozes out but it does not impair its goodness. Enjoy.
Heat the oil and fry onion until softened. Add all the other flavouring ingredients except rice, sultanas, and stock. Heat until becoming aromatic (don't burn them!). Add rice, sultanas, and stock, mix. Simmer for 10 to 15 minutes depending on the rice you are using. Best way is to check every now and again to see how far along they are. If necessary drain excess stock, season, and serve.
Whisk together apricot preserves, sherry, mustard, lemon juice, garlic, thyme, salt and pepper until well blended and smooth. Place marinade in gallon-size plastic bag or narrow dish. Add chicken thighs; place in refrigerator for 4-6 hours, turning chicken occasionally to ensure even marinating. Preheat oven to 350°. Remove thighs from marinade, and place thighs in a single layer in a lightly oiled baking dish. A little marinade residue can be left on chicken, but discard excess marinade. Bake at 350° for 40-45 minutes or until thoroughly done. During last 15 minutes of roasting time, place 3/4 cup apricot preserves in a small saucepan; heat over low heat, stirring frequently, for about 3 minutes (or until preserves are of a syrup consistency). Add mustard, brown sugar and lemon juice, and let simmer over low heat until glaze thickens just slightly. Serve glaze over chicken thighs.
NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot! Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and saute until transparent. If not, skip this step. Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted. Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs. Allow the mixture to heat through and serve with toast or chips.
Mix well. (This can be done in a food processor for finer texture but it is not necessary). Use 3 teaspoons per mug of boiling water (more or less).
Discard any clams that do not close when you give them a good rap (don't smash them) Scrub them twinkly clean. In a large pot (big enough to hold the clams in a single layer) bring 1 cup of salted water to a boil and drop in the clams, cover and steam for 6 minutes or until the clams open (if any clams do not open discard) Meanwhile whisk together the remaining ingredients. Remove clams and drain. Remove 1 part of the shell so the clams are sitting in a half shell, loosen the clam with a twist of a knife Pour a little of the sauce onto each clam. Serve hot or cold.
Fry bacon in a deep skillet until crisp. Drain oil, reserving about two tablespoons of fat. Crumble bacon into skillet. Add cabbage, onions and peppers into skillet and cook, stirring occasionally, until cabbage is wilted but still a little crisp. Add seasonings to taste and serve immediately.
Brown hamburger and onions. Add celery, rice, soups, water and sauces. Pour into a sprayed 13x9 pan. Bake at 350°F for an hour, stirring a couple of times during cooking. Top with chow mein noodles and bake 10-15 minutes longer. Enjoy!
Preheat oven to 425 degrees. In a food processor process all dry ingredients. Add 4 tbs butter cubed and process for 10ea 1 second pulses. Place mix in a mixing bowl and stir in Buttermilk. Spray a 9" metal cake pan with non-stick spray. Spray 1/3 measuring cup with non-stick spray and use it to scoop out biscuit dough from mixing bowl. Place the dough in a shallow pan with the 1 cup flour and roll into balls and place into cake pan. do this until you get 8-9 dough balls. Brush with 2 TBS melted butter and bake until golden brown.
Cook rice in pan according to directions, adding only the water and Swanson Veggie broth packet (if you don't have time for rice to cook completely, just get it started in the pan while the meat cooks. It will finish in the oven!). Meanwhile, in large skillet brown the meat, along with the finely chopped onion, green pepper, and garlic. Once cooked through, add the seasonings and pintos. Stir to mix and remove from heat. Place the cooked rice in a 13x9 casserole dish sprayed with Pam. Pour the tomato sauce on top of the rice. Refill the tomato sauce can with water; pour this on top of the rice as well. Stir well. Add the meat mixture to the rice in the casserole dish. Mix to combine. Taste to see if you'd like more chili powder, pepper, etc. Cover with foil & bake at 350 for 20-30 minutes, until rice is completely cooked and casserole is heated through. Serve with shredded cheese and/or sour cream if desired.
Spread softened butter on one side of the bread and ranch dressing on the other slice of bread (or use ranch on both sides if desired). Place lettuce leaves over the bottom of the bread that has the ranch dreesing over (use as much lettuce as desired). Top the lettuce with the turkey slices then American cheese slices then ham then then Swiss cheese triangles and then tomato slices, season the tomatoes with salt and pepper. Place lettuce leaves over tomatoes and then top with bacon slices. Cover with the top half of bread; press down slighty with hands to compact the sandwich. Secure with 8 long toothpicks and slice into 8 pieces (you should have a toothpick for each sandwich). You can cover sandwiches and refrigerate until ready to serve.
Wash and pack your cucumbers in clean jars. Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart. Combine vinegar, water and salt and bring to a boil. Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight. Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight. Store them for 21 days. Put in refrigerator and let chill at least 24 hours before opening.
Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions. Fry this until the tomatoes are tender and the water is dry. Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated. On other side boil the potatoes until they're half cooked. Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done. Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done. Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer. Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done. Gently mix it before serving. Serve with Raita.