HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim ends off eggplant. With a vegetable peeler, cut off alternating strips of skin. Cut eggplant into 1-inch cubes, place in a colander over a large bowl and toss with salt. Let sit for 30 minutes to 3 hours, rinse well and squeeze to remove as much liquid as possible; do not break cubes up. In a large skillet or saucepan, heat 1/4 cup olive oil over medium-high heat until hot but not smoking. Add eggplant cubes and move them around occasionally, until they are rather tender and somewhat browned, about 7 minutes. Remove from the pan with tongs, leaving as much oil as possible in the pan. Set aside. Add remaining oil to the pan with the onions and pine nuts and stir occasionally, until the onions are transparent and some pine nuts are lightly browned, 7 or 8 minutes. Return eggplant to the pan with RawSpiceBar's Baharat Spices, tomato, chickpeas, raisins and sugar. Mix well, then turn heat to low. Cover the pan and cook until the eggplant is very tender but still in distinct pieces, about 30 minutes. Uncover and continue cooking, stirring once or twice, until the liquid is somewhat thickened, 5 to 10 minutes. Remove the pan from heat and let sit uncovered until it is at room temperature, about 45 minutes. Stir in the feta, dill and parsley, adjust the seasonings to taste and serve, accompanied by yogurt and lemon wedges for squeezing.
Heat a large skillet over medium-high heat. Add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red chile flakes, turmeric and salt. Cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve with roti or rice.
Cream powdered sugar, butter, vanilla, and salt. While mixer is running, slowly add a portion of the cream to the mixture. Continue adding the cream to make the frosting of a good spreading consistency. You may need a little less or a little more of the cream called out in the recipe to achieve your desired consistency.
Place the butter, chocolate and eggs in a blender or food processor. Heat the milk and liqueur in a saucepan over medium heat until almost boiling. Pour the hot liquid into the food processor and blend on low speed, gradually increasing the speed as the chocolate melts. Process until the mixture is smooth. Alternately, melt the butter and chocolate, then whisk in the eggs and hot milk/liqueur mixture. Pour into 4 glasses and chill for at least 3 hours. Decorate each dessert with a swirl of cream and chocolate before serving.
Bring broth, vinegar garlic, peppercorns and bay leaf to a boil in a small saucepan. Reduce the heat and simmer until liquid is reduced to about 3/4 cup and garlic is very tender, 8-9 minutes. Discard peppercorns and bay leaf. Puree garlic mixture in a blender. Sprinkle the chicken with salt and pepper. Heat oil in medium nonstick skillet over medium heat. Add chicken and cook until browned about 5 minutes on each side. Add garlic mixture and capers; partially cover and cook, turning chicken until heated through, 2-3 minutes longer. Meanwhile mix butter and flour in a small custard cup to form a paste. Stir into sauce until blended and smooth. Simmer until the sauce is thickened, about 1 minute.
Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more. Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes. Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time. Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.
Hand cut the strawberries will still frozen and place in large bowl. Add all the other ingredients. Stir well. Take a 5 ounce plastic cup and fill 3/4 way fill. I like to use the Press & Seal wrap to cover each cup before putting them into freezer containers. Freeze. Take out of the freezer one hour before serving.
Place the beans and bay leaves in a large pot and cover with 2 quarts of water. Bring to a boil then reduce to a simmer. Simmer, covered, for 1 1/2 to 2 hours or until tender. Add more water if necessary to keep the beans well covered. Meanwhile, heat the olive oil in a large frying pan and saute the peppers, shallots, onion and garlic over medium heat for about 15 minutes or until the onions are translucent. Add cumin, oregano and lime zest, and transfer to a blender or food processor. Puree until smooth. When the beans are almost tender, add the pureed mixture and the sugar and salt, and cook until tender, about 20-30 minutes. Before serving, add the dry sherry and cilantro. Serve topped with sour cream and diced red onions and with a lime wedge and Tobasco on the side.
Preheat the oven to 350°F. Coat a pie pan with cooking spray. Heat a medium nonstick skillet coated with cooking spray over medium heat. Cook the scallions, bell pepper, and bacon for 3 minutes, or until softened. Spoon into the prepared pie pan. Top with the Cheddar. In a large bowl combine the milk, egg substitute, mustard, and nutmeg. Pour into the pie pan. Sprinkle with the Parmesan. Bake for 35 minutes, or until golden and a knife inserted in the center comes out clean.
Braised Romaine Hearts 3 tablespoons butter 4 romaine hearts, damaged leaves removed, trimmed and sliced in half lengthwise 1/2 cup chicken or vegetable stock 1 carrot, chopped Salt and ground black pepper 1 teaspoon freshly squeezed lemon juice. Put 2 tablespoons of the butter in a medium to large skillet over medium heat. When butter has melted and foam subsided, add romaine hearts, cut side down, and cook, turning once or twice, until they begin to brown on the edges, about 5 minutes. Add stock, carrot and some salt and pepper. Cover and cook over lowest possible heat, turning occasionally, until lettuce and carrots are very tender, about 20 minutes. Uncover and turn heat up a bit to reduce any remaining liquid; add remaining tablespoon of butter and gently turn vegetables to coat. Drizzle with lemon juice.
Drain the oranges, reserving the syrup (if you'd like to use it as a topping). Chop the orange segments. Beat the egg white and salt with a wire whisk until stiff peaks form. Add the pancake mix, liquid, and baking soda, and mix until no lumps remain. Drop a quarter of the batter onto a lightly greased griddle or nonstick pan. When the pancake begins to bubble, scatter a quarter of the chopped orange segments over the top; after a few seconds, flip the pancake quickly. Cook a minute more. Repeat with the remaining 3/4 batter. If desired, serve with reserved syrup.
Prepare Beef Machaca by heating olive oil in a saute pan over medium heat. Add onions and peppers, cook until tender. Add shredded beef, cumin, cilantro, tomato and tomato juice. Bring to a simmer and reduce heat. Simmer for 20 minutes. Season to taste with salt and pepper. Remove from heat and reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick omelette pan with a small amount of oil. Portion egg mixture into pan and cook until slightly set. Portion Beef Machaca into eggs and stir. Cook until set. Turn or flip omelette to cook through. Turn omelette onto a warm serving plate and top with shredded cheddar cheese. Repeat process to create 4 servings.
Cook noodles according to package directions. Meanwhile, broil chicken 6 inches from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside. In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt. In a 13-in. x 9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.
Whisk together the first 8 ingredients in a small bowl. Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Saute ginger, garlic, and beef for about 2 minutes or until beef is browned. Add green onion pieces and saute for 30 seconds. Add soy sauce mixture and cook 1 minute or until thickened, stirring constantly. Serve over rice.
Brown sausage in a skillet, about 8 minutes; transfer to colander or sieve to drain off fat; set aside. Add oil to skillet; heat over medium heat; stir/saute onion, red pepper, and mushrooms, stirring often until vegetables are tender and lightly browned. Add in garlic; saute 1 minute. Add in the sausage; season with salt and pepper; keep warm on low heat. Beat the eggs and cheese in a large serving bowl; set aside. Cook the elbows in a large pot of boiling salted water until al dente, about 12 minutes; drain. Immediately add hot elbows, sausage mixture, and parsley to beaten eggs; stir slowly until blended and creamy (the heat from the pasta will cook the eggs enough). Serve with extra cheese to sprinkle on each serving.
Peel, devein and rinse shrimp if needed, and then pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag. Gently turn and 'massage' the bag to coat the shrimp with the marinade. Refrigerate for at least one hour. Prepare the couscous according to the package directions, substituting the chicken broth for the water. Stir the pine nuts and onions into the couscous and set aside. Combine the lemon juice and butter in a bowl, and set aside. Saute the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque( Do not overcook or the shrimp will be tough). Pour half of the butter over the shrimp. To serve, divide the spinach among individual bowls. Spoon the couscous onto the spinach. Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan.
Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.
Preheat the oven to 325 degrees. Dry the pork chops on paper towels. Heat the fat or oil in the casserole until it is moderately hot, then brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned transfer them to a side dish. Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated. Pour the fat out of the casserole and add the butter and garlic if using. Return the chops to the casserole, overlapping slightly, and baste them with the butter. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes. Turn and baste the chops once or twice. Remove chops to serving platter. Remove all but 2 Tb. of fat from the casserole and add in the white wine. Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.
Cut Aubergines into 1 inch cubes, peel sweet potato and cut also into 1 inch cubes. Bruise the lemongrass and cut off the dry top half. Put lemongrass into processor with the coriander root and stems, garlic, ginger, chilli, lime leaves and 2 tbsp water. Blend to a paste. In a large fry pan heat 3 tbsp oil until almost smoking. Fry Aubergine in small batches until golden, remove and drain on kitchen paper. Place a large saucepan over a medium heat and add the remaining 1 tbsp oil, when hot add onions and cook, stirring from time to time for about 5 mins until translucent. Add the paste together with the roasted spice mix and cook, stirring for 3-4 mins to release the flavours. Pour in the coconut milk, then add the tamarind water, fish sauce and sugar. Stir well, bring to the boil, than add the sweet potato. Turn down the heat and simmer for 10 mins, then add the browned aubergine and cook for a further 5 minutes. In a separate pan cook the spinach quickly until just wilted. Tip into a sieve and refresh under cold running water and squeeze dry. Just before serving add the spinach to the curry and gently warm through. Taste and adjust seasonings if necessary with sugar or fish sauce. You are looking for a balance of sweet, sour, hot and salty flavours.
Cooked diced sausage in a soup pot with a little of the butter for about five minutes. Drain making sure to pour off all accumulated fat. In the empty pot, melt the butter and saute the onion until soft. Add the thyme and sweet potatoes and cook for another five minutes. Add the cooked sausage, syrup and broth. Cover and simmer over low heat for 45 minutes or until the potatoes are tender. Stir in the cream. Warm but do not boil. If you want a soup with a thicker consistency, half way through the cooking time ladle some of the soup without the sausage into a blender or hand mixer and whirl making a creamy texture. Add this back to the soup pot and continue cooking.
Boil water and cook pasta according to packet instructions. Add chopped onion to pasta water while pasta cooks. Drain well. Melt butter over a low heat. Add flour and whisk to form a roux off the heat. Season well with salt, pepper and cayenne. Return to heat and add milk gradually, stirring all the time until white sauce thickens. Remove from heat. Add cheese cubes and stir till they melt. Add tuna, peas, corn and lemon juice and combine. Set aside. In a casserole dish place pasta and white sauce mixture. Stir to mix gently, making sure the pasta is well coated. Top the casserole with most of the grated cheese, then add the breadcrumbs, cover breadcrumbs with remaining cheese. Season well once again. Bake casserole at 200 C for 20 minutes, or until cheese is melted and golden. Voila.
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper. Lay phyllo dough flat and brush with butter. Place a small amount of spinach mixture onto each piece of dough. Fold phyllo into triangles around the mixture. Brush with butter. Place filled phyllo dough triangles on a large baking sheet. Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.
Place cubed chicken, pasta and broccoli in 9 x 13 lightly oiled casserole dish. Toss with 2 teaspoons garlic and white cheddar cheese. Set aside. In large saucepan over medium-low heat cook cream cheese and milk until smooth, stirring constantly. Add remaining ingredients and cook over medium heat, stirring constantly, about 10 minutes and sauce thickens. Pour over chicken mixture, toss to coat. Sprinkle remaining parmesan cheese over top. Cover with alum. foil and bake for 20 - 30 minutes in 350 degree oven. Serve with salad and garlic bread to complete meal.
Wash leeks well under running water, separating layers with your fingers, as they can be very sandy. Slice and check over again for sand. In pot, melt butter over medium heat. Add sliced leeks, onion & garlic; cook 8 minutes. Add sugar and pepper. Reduce heat to low; cook, stirring 25-30 minutes. Add whiskey; cook scraping up browned bits, about 3 more minutes. Add broth and simmer 15 minutes. PASTRY: On floured surface, unfold pastry. With 3" shamrock cookie cutter, sharply cut 6 shamrocks. Place on ungreased baking sheet. Beat egg with 1 T. of water and brush over shamrocks. Freeze 20 minutes. Meanwhile, preheat oven to 375; remove shamrocks from freezer and bake 15 minutes. Cool on baking sheet on rack. NOTE: If you have no shamrock cookie cutter, use a 1" round sharp cookie cutter. Using firm downward pressure, cut 18 circles from pastry. (Don't twist) Use a knife to cut 6 1-1/2" x 1/4" strips for stems. On ungreased baking sheet, form shamrocks by wetting edges of one circle and attaching one strip for the stem. Lay 2 more circles, edges touching, slightly overlapping first circle. Repeat with remaining circles and stems to form 5 more shamrocks. Brush with egg wash and proceed as directed above. To serve, divide hot soup among six 1 cup heated bowls. Sprinkle with finely grated cheddar or any favorite cheese until it melts slightly. Float puff pastry shamrock on top and serve.
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 45 minutes. Add tomatoes and season with salt and freshly ground black pepper. Add a little smoked paprika and cider vinegar to taste if desired. Enjoy!
Combine chicken broth, salt and grits in the crock pot. Cover and cook on LOW 6-8 hours. Two hours before serving, saute the peppers, onions, garlic, and shrimp in the 2 tablespoons butter until tender. Add this mixture to the crock pot along with the cheeses, tomatoes with chilies, and cayenne, if using. Continue to cook on HIGH an additional 2 hours.
Add the milk and sugar to a pot and boil for 2 1/2 minutes. Stir in the vanilla and peanut butter until it starts to thicken. pour fudge on to a buttered dinner plate and shape. Cut when cool.
Adjust oven rack to middle position; heat oven to 425 degrees. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are tender (paring knife can easily be slipped into and out of potato slice), about 15 minutes; discard bay leaves. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving. To Make Ahead: Once the scalloped potatoes have been transferred to the baking dish and pressed into an even layer, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.
Put room temperature cream cheese in a bowl. Mix with spoon until creamy. Add the pineapple and mix very well. Once the pineapple has been mixed in add little by little the pistachio pudding dry mix to the cream cheese and pineapple mixture. Making sure to mix every time you add a little. I recommend you make a little taste test every time you add some pudding mix some people like less pudding mix and some like more. Refrigerate . Eat with ritz crackers.Yummy ! Enjoy.
Preheat oven to 350 degrees. Butter and flour a 13 by 9 inch baking dish. Combine dry ingredients, butter and 1 egg. Add pecans if desired. Spread in greased pan. Beat powdered sugar, cream cheese and remaining 2 eggs together and spread on top of the cake. Bake for 50 minutes or until cake tests done.
Preheat oven to 350*F. Wash outside of squash. Cut in half and scoop seeds out. Cut in 1-2"slices so you end up with crescent shaped pieces. Place the squash in a bowl and toss with the oil. Line a rimmed baking sheet with foil. Lay the squash on a cut side evenly spaced on the baking sheet. Sprinkle with salt & pepper to taste. Bake for 40 minutes, or until a fork easily pierces the flesh. Serve. The skin of the squash can be eaten.
Melt dark chocolate over gentle heat. Combine marshmallows, cereal, cookies, peanuts and cherries. Pour the melted chocolate over nut/cereal mixture and combine well. Spoon mixture onto waxed paper lined baking sheets in mounds that resemble (very roughly) little mountains. Melt white chocolate. Spoon some white chocolate on each cookie and let it run down the "peak" like snow caps on a mountain. Makes 38 cookies. In the Kitchen with Bonnie Stern.
Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally. Add remaining ingedients, except mayo and stir well. Cook for 2 minutes. Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use. This sauce can be stored for several months in the refrigerator.
Heat oven to 425 degrees F. Using a mandoline or sharp knife, slice potatoes about 1/8" thick. Place in a very large bowl and add butter, thyme, salt and pepper, to taste and toss well, until all the slices are well coated with butter and seasoning. Reserve about a dozen of the best slices for the top layer. Arrange a layer of slightly overlapping slices in a 10 inch round gratin dish, skillet or other shallow oven-proof pan. Layer potatoes until all are used and top with the reserved slices. Place a sheet of heavy-duty foil directly on top of potatoes. Now take another heavy oven-proof pan, slightly smaller than the pan with the potatoes in it, and put it on top of the foil (this will act as a press). Place in the oven and bake for 30 minutes. Remove top pan, and carefully peel away foil. You may have to use a spatula to help separate the foil from the potatoes. Continue baking until potatoes are soft and top is almost caramelized, 20-30 minutes longer. Cut into wedges and serve hot.
Fill a shaker with ice. Add ingredients to shaker and shake for about 1 minute. Strain over ice into a tall glass.
Heat oil in a skillet. Add onion and cook for 2 mins until just soft but not colored. Add chicken, garlic, ginger and chilli (if using), cook for 5 mins until browned (break up lumps of meat with a wooden spoon). Add pepper and cook for 3 mins more, stirring frequently. Add fish sauce and sweet chilli sauce, to taste. Stir in the chopped cilantro. To serve: Place a cup of cooked rice on iceberg lettuce, then spoon chicken mixture on top of rice. Roll up to eat with your fingers. Yummy!
Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.
Heat the milk and water(or milk) in a medium saucepan. Once it comes to a simmer, reduce heat slightly and whisk in cocoa powder, sea salt and ginger. Whisk vigorously to incorporate. Once the cocoa is hot enough for your liking (about 3-5 minutes), remove from heat and add vanilla extract. Stir once more. Sweeten to taste. Take your ginger candies and rub them along the rims of your serving glasses or mugs. Eat or discard; they get mushy when added to the beverage. Pour in hot cocoa and top with coconut cream(in Recipe#504526), whipped cream or marshmallows - whatever you like.