HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the dough: Place the warm water, sugar, and yeast in a separate small bowl. Set aside until the mixture bubbles. In a large bowl combine the flour, salt, turmeric, cumin, and black pepper. Stir the yeast mixture into the flour mixture and add additional lukewarm water as needed-about 1/2 cup-until the mixture comes together into slightly firm dough. Knead until smooth and elastic and cover with a damp cloth. Set aside in a warm place to rise until doubled in size, about an hour. To make the filling:. If using dried chickpeas, drain, place in a pot with 6 cups of fresh water. Simmer for about 1 hour, or until tender. Drain and set aside. If using canned chickpeas, drain in a colander and rinse well with cold water. Set aside. Heat the oil in a heavy skillet and add the onion. Cook until translucent. Add the garlic and stir well, frying for 1 minute more. Add the curry powder and mix well. Cook for 30 seconds and add 1/4 cup of water. Stir in the chickpeas, cover and simmer for 5 minutes. Remove the lid and add 1 more cup of water. Stir in the cumin, and salt and pepper, and lower the heat. Simmer until the chickpeas are very tender. Set aside. To complete the doubles: Punch down the dough and allow it to sit for 10 minutes. Pinch off walnut-size pieces of dough and flatten each into a circle about 4 1/2 inches in diameter. Dampen your hands with water if the dough is sticky. Heat about 1 cup of canola oil, at least 3 inches deep in a frying pan or medium saucepan. Test the oil by sprinkling a bit of flour into it. If the flour bubbles and sizzles the oil is ready. Add the dough circles and fry, turning once, until lightly browned on both sides, about 40 seconds. Place 2 tablespoons of chickpeas on each piece of fried dough Add the pepper sauce, Kuchela, and cucumber, if desired. Top with another piece of fried dough. Serve. * Kuchela is a spicy condiment made from green mangoes and Scotch bonnet peppers. Check West Indian markets.
cook cabbage in boiling water, about 4 to 5 minutes. drain. place a layer of cabbage leaves in a pyrex dish. sprinkle with crushed saltine crackers. dot with butter. salt & pepper to taste. repeat layers. cover with milk. bake covered, 30 - 35 minutes @ 350°F.
Preheat oven to 450 degrees. Boil water for noodles. Mix cottage cheese, half of shredded cheese, baby spinach, and spices. Lay your noodles on the counter or cutting board and spread cheese mixture. Roll noodles from bottom to top, and place in pan, side by side, touching. Pour tomato sauce over the rolls, and sprinkle the remaining shredded cheese over top. Place pan in oven for 15-20 minutes, or until cheese is melted and slightly browned, or until heated through.
Cream the butter and sugar. add the eggs. add everything else. pour into greased pan of your choice. cook for 30-35 minutes at 350*.
Steam or boil whole unpeeled potatoes until not quite tender. When cool enough for handling, slice potatoes on a mandolin (or on the bladed side of a box grater), no more than 1/8 inch thick, preferably thinner. Chop bacon into matchsticks or cubes. Slice the onions and saute' with bacon and olive oil in a large non-stick frying pan. Add the potatoes when the onions and bacon are about half cooked. Blend ingredients with 1 tbsp salt, being careful not to break up the potato slices too much. Whisk the eggs with the parmigiano and pour over the potato and onion mixture. Cover and cook over very low flame for 15 minutes (or until deep golden on the bottom). Here's the only tricky part:. Uncover and turn off flame. Place a plate or platter upside-down over the pan, keeping one hand firmly on the bottom of the plate, and the other on the pan handle, as close to the pan as you can - you need a strong grip. Now, flip the plate and pan in a single, decisive motion so that the plate is now on the bottom. You should now have the golden brown bottom of the sformato on top, and the uncooked top on the bottom. Remove the pan and replace on stove. Slide the 'sformato', now a more or less cohesive unit, back into the pan so that the uncooked side is now in contact with the pan. Sprinkle browned side with black pepper. Cover and cook for 15 more minutes. Slide the finished 'sformato' onto a clean platter. Let cool for at least 30 minutes (the longer the better), slice into wedges and serve as a side dish or as a main course. Tips: Best at room temperature, and it tastes better the next day!
preheat oven to 350 F. combine first 6 dry ingredients in large bowl. add eggs,milk,oil and vanilla. beat at medium speed for 2 min or until smooth. stir in boiling water. mix well. pour batter in 2 8" or 9" round cake pans evenly. bake at 350 F for 35-40 min or until toothpick comes out clean. cool 10 min, then remove from pan and cool completely on wire rack. use orange frosting to frost.
Chop the carrots into chunks and place the carrots and water in a bowl and cover the top with cling wrap. Place in the microwave and heat for 15 min on high. Preheat the oven to 350 degrees F/180 degrees Celsius Lightly grease the bottom of two mini loaf pans or one medium loaf pan. Place in a large mixing bowl and mash with a fork or potato masher. Don't worry if it's not very smooth. Add the oil, honey and applesauce and mix. Add the flour and salt and ginger powder. Mix until even. Pour into 2 mini loaf pans or one medium loaf pan. Cooking time is similar for both, although you might have to cook for longer if using a medium loaf pan. Sprinkle sunflower seeds evenly on top. Bake for 30-35 min if using two mini loaf pans, or 35-45 min if using medium size. Allow to cool for a minute before turning out.
Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs. Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Heat broiler. Season pork with salt and pepper. In large skillet heat oil over high heat until it shimmers. Cook pork in skillet 3 minutes, turning once, or until browned on both sides. Place pork on jelly-roll pan and broil 7 minutes or until just cooked through. Remove and keep warm. Meanwhile, add the ginger to the skillet, stirring to combine. Stir in mustard to combine. Add pear juice. Cook about 3 minutes until liquid has thickened enough to coat the back of a spoon. Add butter and swirl until melted. Gently stir in the pears and remove from heat. Serve pear sauce with pork.
Bring all to a boil till veggies are tender. Add one can of tomato Soup and one can of tomatoes. Bring back to a boil. Add salt and pepper to taste. Serve with fresh buns.
In a dry frypan, toast the oats, cumin and chili powder over medium-high heat, stirring constantly, until the oats are lightly browned. Set aside. In a pot, heat the oil over medium heat. Cook the onions, celery, jalapeno, and garlic for 2-3 minutes, stirring constantly. Add the tomatoes, oat mixture and broth and bring to a boil. Reduce heat to medum low and simmer for 15 minutes, or until it has thickened sufficiently. Add the black beans, return to a simmer until heated throughout. Garnish with spring of cilantro and squirt of lime juice.
Combine crumbs and butter in a small bowl. Press firmly on bottom and up side of a 9" pie plate. Refrigerate until firm. Or to save time, you could just buy a chocolate graham cracker pie crust. Reserving 3 strawberries for garnish, cut off stem ends of remaining berries so they are no more than 1 1/2" tall. Arrange, cut ends down, on crust, refrigerate. Beat cream cheese until smooth. Add sweetened condensed milk; beat well. Add lime juice; blend well. Pour into prepared crust, covering strawberries. Refrigerate overnight (it will taste great). Whip cream until soft peaks form. Gradually add sugar and vanilla and whip until stiff and glossy. Using a pastry bag with a decorating tip, pipe a lattice design on top of the pie, or just place neat spoonfuls across pie. Garnish with the reserved strawberries and lime slice. Enjoy!
Mix cornstarch with 1 1/4 cups sugar. Beat eggs well in electric mixer. Add sugar and cornstarch mix, melted butter, lemon juice and water. Mix until well blended. Pour into unbaked pie shell. Cover with top crust. Mix lemon peel and 1 tablespoon sugar together and sprinkle over top. Make slit in top of pie for steam to escape. Bake at 400° for 35 minutes.
Preheat oven to 180c or 160c for a fan forced oven. Place vol au vent case on a bakig tray. Bake for 8 mins, until light golden. Meanwhile, heat the carbonara suace in a medium saucepan on low heat. Add turkey and peas and simmer, stirring occasionally, for 5 mins, until peas are tender. Fill vol au ven case with turkey mixture. Top each with a little parmesan and serve.
Preheat oven to 350 degrees with rack in the middle position. Evenly sprinkle item chosen from list A over the melted butter. Drizzle sweetened condensed milk over the crumbs. Evenly sprinkle item chosen from list B on top. Evenly sprinkle item chosen from list C on top of that. Evenly sprinkle item chosen from list D over the very top. Press everything down with the palms of your hands. Bake at 350 degrees for 30 minutes. Cool thoroughly on a wire rack and cut into brownie sized bars.
In a large mixing bowl, cream the butter and sugar together until light and smooth. Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites. Beat in vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight. Preheat oven to 350 degrees F. Grease baking sheets. On a lilghtly floured surface, roll out the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Lightly beat reserved egg whites. Using a pastry brush, glaze the surfaces of the cookies with egg whites. Decorate each with a sprinkling of colored sugar. Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool. Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.
Cream shortening with a fork into the 1/4 cup of boiling water. Mix and sift the flour, salt, and baking powder. Add the mixture to the shortening slowly. Blend well. Form into a ball and refrigerate until ready to use. . Yield = 1 pastry shell.
Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Sprinkle fish with remaining salt and pepper. Dredge fish in flour. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Add wine, juice and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; saute 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet and 1 tablespoon sauce.
In a blender, puree a can of cream of coconut, orange juice, 4 cups ice, and heavy cream until smooth. Pour half of mixture into serving pitcher. Add 2 cups of ice and 1 cup pineapple juice to the blender. Puree and add to pitcher. Stir remaining pineapple juice into pitcher.
Preheat the oven to 375°F In a food processor or blender, puree the chickpeas with the honey, cocoa powder, cinnamon and salt. Transfer the mixture to a bowl and stir in the pine nuts. On a lightly floured work surface, lay out the puff pastry sheets. Using a 11/2 inch round cookie cutter, cut out 64 rounds. Place a teaspoonful of filling in the center of half of the rounds. Sandwich with remaining rounds. Using your fingers, gently press the edges of the rounds together to seal in the filling (as cookies bake, parts of the edges will open). Refrigerate for 30 minutes. Place cookies on a parchment-lined baking sheet. Using the tines of a fork, prick the tops. Brush tops with the egg and bake until golden, about 18 minutes. Remove from the oven and transfer to a wire rack to cool. Sprinkle with confectioners' sugar.
Peel and chop apples and vegetables very fine. Mix dressing and pour over salad. Let stand at least 2 hours before serving.
Combine the salad ingredients in a large bowl. Mix lightly. Combine and whisk together dressing ingredients. Salad may be dressed a half hour before serving. Chill.
Preheat oven to 325F degrees. In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag. Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine. In a large skillet over medium-high heat, heat oil. Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef. When done, pour any meat juice/red wine left in bowl steak was in onto browned meat. Add remaining ingredients, including reserved red wine, to casserole and stir to combine. Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.
In a large sauce pan on medium heat, saute onion in olive oil until translucent. Add sausage and lightly brown. Stir in broth, beans, rice, cumin, and cilantro. Reduce heat and simmer for 30 minutes. Place in a bowl and sprinkle with parsley. ****To complete meal, I added basil-cheese rolls.
Place pumpkin in a kettle. In another pot, add vinegar to sugar and heat to the boiling point. Tie the spices in cheesecloth and add to vinegar/sugar mixture. Boil 5 minutes; pour over pumpkin cubes. Cook the pumpkin in the syrup until just tender. Place in sterilized jars and seal at once.
Remove the skin from the chicken. Shred meat into bite-sized pieces. Heat oil in dutch oven over medium until it shimmers. Cook onion until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrance, about 30 seconds. Add broth and tomatoes; bring to simmer. Stir in chickpeas, zucchini and couscous. Cook, covered, until couscous is tender, about 8 minutes. Stir in chicken. Season with salt and pepper. Serve with chopped cilantro and lemon wedges.
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture. Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet. Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.
Put 3 of the onions in a slow cooker and then top with the brisket and then the remaining one onion. Mix barbecue saude and 1 cup of water and then pour over all. Cover and cook on low for 6-8 hours or until brisket is fork tender. Let stand for 15 minutes before slicing Skim fat and reserve for the onion sauce. Combine beans, rosemary and 1 1/2 cups of the sauce (in crockpot) in a saucepan and heat through. Slice brisket and top with sauce and serve with the beans.
Cut the onions in rings (or slice the leek in small rings). Cut - or rip apart with your fingers - the smoked salmon in smaller pieces. Size does not matter, I like it chunky :). Heat the butter or olive oil in a saucepan and bake the onions/leek until they're golden-brown (add garlic if desired). Pour cream, sambal oelek and tomato puree in the saucepan and keep stirring for 2 minutes. Add the alcohol to the saucepan (optional). (I usually add on sight and use more than 1 cup, but not all people like liquor the way I do). Stir for 1/2 minute. Add salmon and stir for 1 more minute. Done! Prepare pasta according to description on package. Pour sauce over pasta, decorate with fresh herbs and serve with a glass of white wine.
Brown sausage and onion in a skillet. Drain well. Place potatoes, celery and carrot in bottom of crock pot. Add sausage and onion mixture. Pour chicken broth over vegetables and sausage. Turn crock pot to low and cook 4 to 5 hours. During the last 5 minutes of cooking add evaporated milk and cheddar cheese. Do a taste test for salt and pepper and add, if needed. Note: If a thicker soup is desired, add -- 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water. Serve and enjoy!
Stuffing: Melt margarine (or butter) in medium saucepan or frying pan on medium. Add onion and celery. Cook for 5 to 10 minutes, stirring often, until onion is softened. Remove from heat. Add next 6 ingredients. Stir well. Add more milk, if needed, until stuffing is moist and holds together when squeezed. Pound chicken with mallet to 1/4 inch thickness. Divide and spoon stuffing on half of each piece. Fold over crosswise to cover stuffing. Secure with wooden picks. Transfer to 1 1/2 quart dish. Marmalade Orange Sauce: Heat marmalade and concentrated orange juice in small saucepan on low, stirring often, until smooth. Spoon some over chicken. Bake, uncovered, in 325°F oven for about 45 minutes until tender. Cut into 1/2 inch slices. Arrange on individual plates. Spoon more sauce over top. Serves 4.
In large skillet, lightly brown spam, onion, and garlic. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, 15 minutes. Sprinkle with red pepper before serving.
Place flour, black pepper, and cayenne pepper in a plastic bag. Dredge ribs in flour mixture. Brown ribs in oil in a large skillet. Place ribs in the bottom of a crock pot and place chopped onion and chopped carrot around the ribs. Mix together soy sauce, sherry, brown sugar, ginger, and five-spice powder in a bowl. Pour liquid into crock pot over meat, cover and cook on low for 8 hours. Discard cooking liquid and vegetables. Serve meat with rice.
Wash and cut okra into 3/4" slices. Cook okra in microwave on high power 5 minutes. In the meantime, combine cornmeal, flour and spices in a ziplock bag. Pour cooked okra in ziplock bag, lock and toss until well-coated. Line a rimmed cookie sheet with non-stick foil and spray with Olive Oil. Pour okra out onto cookie sheet and spray Okra with Olive Oil. Bake in 400 degree oven for about 10 minutes. Using a spatula, flip Okra and bake 10-15 more minutes until golden and crisp.
Mash cream cheese and mix well with the cheddar cheese. With a wooden spoon, stir in the avocado, onion, nuts, garlic powder and green chili's. Form into ball and roll in parsley. Serve with crackers or veggies.
Toss apricots with juice and let stand, tossing occasionally, 20 minutes until softened. Chop pistachios and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.
Hardwood chips or chunks of whole pecan wood should be used. Prepare the grill for indirect heat: If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat. Prepare the ribs: Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers. Prepare the rub: In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar. Generously season ribs with the mixture, rubbing onto both sides of the rack. Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225-degrees. Cook the ribs for about 3 to 4 hours or until tender.
Prepare your ingredients, electric mixer, and oven. Add your sugar, eggs, and vanilla and mix. Add the sunflower oil. Mix well. Add the milk, flour, and baking powder. Mix. For the final ingredient, add the pineapple chunks. Now take a spatula and mix it as if you were mixing it in a bowl. Bake in the oven for 15 minutes at 350 degrees Fahrenheit. When finished baking, let cool for 10 to 15 minutes. Apply frosting.
In double boiler stirring constantly cook flour and milk, to a soft or med paste, do not worry ! It will be OK if it gets thick to. You can do this step the night before also. I have even forgot to do this and put the recipe "on hold" until I had this done and cooled. Put paste in bowl, cover, cool in refrigerator, about 1/2 hour or until cooled. Put paste in mixer bowl, add sugar,butter, vanilla, salt and mix. Scrape and mix some more. Mix some more until granulated sugar is dissolving. Let rest for 10-15 minutes. I know this sounds funny but the granulated sugar has to dissolve. Add any of your optional flavors now. Mix for another minute, test for sugar granules between your index and thumb if no sugar crystals your done if not mix a short while longer. If you use powdered sugar you do not have to mix as long, it will dissolve instantly. optional, ways I have changed this recipe extract of your choice: 1/2 of a lemon zest and 2 teaspoons lemon juice. 1/4 cup cocoa powder and / or 1 teaspoon instant coffee or espresso powder, more or less to your taste.
In a nonstick pan place pork chops and fill with water, 1/2 way up the pork chop. Place on stove over med. high to high heat. Sprinkle with half of the lemon juice, salt, pepper and oregano. Let cook for approximately 10 minute on that side and then flip them over. Sprinkle with the remaining half of the seasonings and continue to cook until the water has completely evaporated and the meat sears to a dark brown (I like to move them around the pan to get all the good stuff to stick to the pork.) Repeat the browning steps for the other side.
With a serrated steak knife, slice tops off tomatoes and reserve tops. Using a small spoon, scoop out flesh and seeds from centers, reserving about 1/2 cup flesh. Rinse out tomato shells; let dry upside down on paper towel. Chop reserved tomato flesh. In a large skillet over medium-high heat, cook bacon until crisp, about 5 minutes. Transfer to paper towel to drain. Thinly slice iceberg wedge into fine shreds; chop if long strands of lettuce remain. Transfer lettuce to a medium-sized bowl. Stir in reserved chopped tomato flesh. Add the shredded cheddar cheese, mayonnaise, vinegar, Old Bay seasoning and hot-pepper sauce; stir until well blended. Crumble the cooked bacon into bite-size pieces. Stir the bacon into the lettuce mixture. Place tomatoes upright on platter. Spoon filling into tomatoes, mounding slightly. Replace tomato tops. Serve the stuffed tomatoes immediately.
Rinse the oranges and slice into circles but do NOT peel them. Peel bananas and slice into circles. Mix fruit and alcohol in a large bucket- or if you are more grown up - a punch bowl. Let chill for at least one hour and then add cold punch. Chill well and stir before serving. WARNING- the fruit is as potent as the punch! Any fruit you like can be used, fresh or canned. If using canned just dump it in juice and all.