HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large saucepan and fry curry leaves until they start to turn colour. Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well. Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover. Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes. Add the coconut milk or even a small amount of cream if coconut milk is not available. Stir through and thicken if necessary. Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter. This dish freezes well.
Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature. Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down, and let rest for 5 minutes. Divide dough in half; cut each half into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in a warm place (85F), free from drafts, for 30 minutes or until doubled in size. Preheat oven to 400°F. Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls. Bake for 15 minutes or until golden. Cool on wire racks.
Combine all seasonings in a blender or food processor. Blend ingredients just until they are ground.
In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl. Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours. Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes. Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon. Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.
Saute onion. and bell pepper in 1 tsp olive oil until carmelized and tender. If you prefer crisper veggies, saute about 5 minutes, add tomato and cook a couple more. Carmelized is probably 8 to 10 minutes, then add tomato and cook a couple more. Remove from skillet. If your skillet is not a nonstick or well seasoned cast iron, you may need to wipe skillet to keep the egg from sticking. Heat 1 tsp olive oil in skillet for about a minute on medium heat. Add egg, reduce heat and cook until it begins to firm just a bit(less than a minute.) Add veggies. Sprinkle with Tony's. Fold omelet when egg is firm enough. Enjoy!
1.	Preheat the oven to 375°F. 2.	Butterfly the chicken breast and place them between two sheets of plastic wrap and flatten with a meat mallet. 3.	Season the chicken on both sides, with the packet of Hidden Valley Ranch Seasoning. 4.	In a small bowl mix together the shallots, chives, and cream cheese. 5.	Spread the mixture on top of the chicken and top with spinach. 6.	Lay half of the bacon out next to each other in the style of a fence. 7.	Place a chicken breast on top and fold each side up and fasten together with toothpicks. 8.	Repeat with the other chicken breast. 9.	Roast the Chicken for 30 minutes, until internal temperature reaches 165°F. 10. Turn on broiler to crisp-up the bacon.
Preheat oven to 350°F. Combine cake mix, oats, and spices; set aside. In another bowl, beat egg, pumpkin, and oil. Add dry ingredients, stirring until just moistened. Drop by spoonfuls onto greased baking sheet, flattened slightly by back of spoon. Bake for 18 minutes or until edges are lightly browned. Cool on wire rack. ---Frosting---. Mix together the powdered sugar, orange peel, and orange juice. Add additional juice if thinner consistency is desired. Frost completely cooled cookies. Store in airtight container.
In a medium-sized pot, mix all the ingredients but the chocolate. Bring to a boil and reduce to medium. If you aren't a big spice person, remove the chili and cinnamon stick. If you like things hot, leave them in. Let it simmer for a few minutes, then add the chocolate. With a whisk, combine the chocolate, then strain out the floaty things and serve.
Over medium-high heat, saute onions, garlic, ginger and chile until caramelized. Deglaze pan with wine. Add cranberries and 1/4 cup of water, and cook until about three fourths of the liquid is absorbed. Transfer to a processor while warm, so that chocolate will melt. Blend with rest of ingredients, including remaining 3 tablespoons of water, until smooth. Salt and pepper to taste. Serve over meat, tofu, or vegetables.
Create a cavity through the tenderloin using a sharp thin bladed knife, enlarge it with fingers and set aside. Saute the leeks in a little butter and oil until tender, set aside to cool. It must be cool or it will melt the cheese. In a bowl, mix the leeks, the chopped radicchio and the cheese. Fill the cavity of the tenderloin from both ends with the stuffing. Close the ends with a slice of prosciutto. Tie with a string at each end. Saute in a pan until golden brown and finish in a preheated oven at 450°F for 15 - 20 minutes. Remove from the oven and set aside. Boil the tomato sauce and add the cream, cook until creamy and slightly dense. Slice the tenderloins in medallions and arrange on a platter. Drizzle some to the sauce around it and serve.
Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat. In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish. In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down, or plastic wrap. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour (overnight is much better).
Soak the salt pork overnight in cold water before cooking. To cook, rinse it in cold water, place in a saucepan, cover with cold water, bring to a boil, then lower the heat and simmer for about an hour. Drain and leave to cool before using to stuff the tomatoes. Wash the tomatoes, then use a small knife to cut off the top third of each one. Reserve the tops. Use a spoon to carefully scoop out the seeds and pulp from the center of each tomato, being careful not to puncture the skins. Save the scooped-out pulp and seeds for making the sauce. Lightly salt the inside of each tomato and reserve. Preheat the oven to 400°F. Place the seeds and pulp in a small saucepan with a little thyme, bay leaf, salt and pepper, and simmer for 15-20 minutes or until the consistency of a thin tomato sauce, stirring frequently. Reserve. While the sauce is cooking, place the onion in a saucepan with the milk, bring to a boil, then lower the heat and simmer 7-8 minutes. Lift the onions out of the milk with a slotted spoon and chop them coarsely. Save the milk. Place the toast in a mixing bowl and add the milk used in cooking the onions. Allow to soak for about 10 minutes, then crush the toast with a fork; pour off any excess milk. Chop the salt pork, and add it to the toast along with the onion, garlic, leftover meat and parsley. Mix well, then add the egg, salt, pepper, and nutmeg, and knead with your hands to mix thoroughly. Butter a baking dish just large enough to hold all the tomatoes. Fill each tomato with stuffing, then put the top sections back in place and arrange them in the baking dish around the tomatoes, then place in the over and bake for 1 hour. Serve hot from the oven in the baking dish.
Heat the oil in a large saucepan or stockpot over medium-high heat. Add chopped onions, bell pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired. Stir until veggies are evenly coated. Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn. Add remaining ingredients (except garnishes) and mix thoroughly. Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency. Serve hot with desired garnishes.
Slice the Italian bread lengthwise being careful not to cut completely through. Open the bread. Drizzle extra-virgin olive oil onto both halves of the bread. Evenly distribute and lay out the leaves of lettuce, Genoa Salami, Pepperoni, Prosciutto di Parma, Roast Beef, Pastrami, Capicola, Mortadella, Mozzarella Cheese, Provalone Cheese, Tomato, and Onion. Evenly spread the sliced and pitted Green Olives. Sprinkle with salt, freshly ground black pepper, and garlic powder to taste. Sprinkle with the grated Parmesan Cheese. If you like crushed red pepper flakes, sprinkle with the flakes. Drizzle with Extra-Virgin Olive Oil again. Close the bread and cut in half crosswise to make 2 hoagies.
Heat the olive oil in a large skillet over medium heat. Saute the green onions and shallots until they're limp. Add the wine and bring it to a boil. Reduce until most of the liquid is gone. Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil. (Also add tarragon at this point if using dried.) Add scallops and shrimp. Cook for four minutes, then add oysters and fresh tarragon. Cook until edges of oysters are curly. Throughout the process, agitate pan to slosh the sauce over the seafoods. Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.
Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4 inch slices; place in a large bowl. Add onions, parsley, and 3 tablespoons vinegar; toss. In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. To drippings in skillet, add mustard, garlic, pepper, cayenne and remaining vinegar; bring to a boil, whisking constantly. Pour over salad and toss gently. Serve immediately.
Grate fresh ginger with very fine grater. Mix all ingredients as shown. Refrigerate for an hour or so. Use your own taste to make more or less spicy as fresh ginger is very pungent. Delicious on Shrimp or fried fish.
Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic. Let marinate at least 10 minutes per side. To make couscous: pour boiling stock over couscous in a large bowl. Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed. Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown). Add the couscous to the pan and stir for 3 minutes. To cook the chicken, preheat an oiled frying pan over medium-high heat. Cook chicken about 4 minutes per side. Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened. Place couscous and top with chicken and sauce.
Coarsely grind the mustard seed in a blender. Rub the rosemary in your fingers until well crushed. Add the mustard seed, garlic, salt, pepper, sugar and mustard powder and combine. Transfer to a jar, cover and store away from heat and light. This rub will keep for several months. Variation: For a web rub, stir 1 T Worcestershire sauce and 1 T olive oil into the rub. Spread the paste over the lamb and let marinate for several hours.
Bring the broth to a boil in a large soup pot over medium-high heat. Stir in the barley, 1/4 cup at a time. Reduce the heat to a very slow but steady simmer. Cover and cook until the barley is almost tender, about 30 minutes. Heat the oil and butter in a medium size skillet over med-high heat. Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes. Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula. Add the potatoes and carrots and cook until tender, about 30 minutes. Season with salt and pepper. Serve in warmed bowls with a sprinkling of grated parmesan.
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 4 or 5 seconds. Use cooking oil spray to grease the grill grate and place on the grill. Have ready a spray water bottle for taming any flames. Combine the ground beef and veal in a large mixing bowl. Mix in the ancho chili powder, onion, garlic, eggs, salt and pepper. Use your hands to shape the meat into 8 to 10 large patties. Arrange the patties on the grill; cook uncovered for 5 minutes per side (medium-well). Meanwhile, make the aioli: Whisk together the mayonnaise, lime zest, lime juice and garlic in a medium bowl. Season with salt and pepper to taste. The yield is about 1 cup. Cover and refrigerate until ready to serve. Place a slice of cheese on each hamburger a few minutes before the second sides are done. Transfer to buns for serving, along with the lime aioli.
Place Greek yogurt in a medium bowl. Add flour, sugar, baking powder and salt. Stir together very gently. Stop short of the mixture being totally combined. You want the pancakes to have some interesting texture. Whisk eggs in a separate bowl. Add vanilla to eggs and stir to combine. Pour egg mixture into the Greek yogurt-flour mixture. Stir together gently. Doni1/2t worry about the mixture being totally combined; a little white and yellow swirling is fine. Pour the batter onto a griddle sprayed with cooking spray, 1/4 cup at a time. Cook for 1 to 1 1/2 minutes, then flip the pancakes. Cook for another 45 seconds and remove to plate. Repeat with the remaining batter. Top pancakes with syrup, fruit, or desired toppings.
place pecans in a small saute pan on medium high, cook and stir 3 to 4 minutes OR until fragrant. Drain the pineable reserving 1/4 cup juice (or more if you want the slaw sweeter) Place the juice and the slaw dressing in a large bowl and whisk until blended. Stir in the remaining ingredients until evenly coated. Chill for 2hours, stirring often. IF it seems dry add a bit more slaw dressing. It will create more juice the longer it chills.
Heat oven to 350°F Place paper baking cups into muffin pan cups; set aside. Combine all filling ingredients in medium bowl. Beat at medium speed until creamy; set aside. Combine boiling water and tea bags in glass measuring cup, let stand 5 minutes. Remove tea bags, squeezing out excess liquid. Add enough water, if necessary, to equal 1 1/2 cups. Reserve 3 tablespoons prepared tea; set aside. Place remaining prepared tea in large bowl; add cake mix, melted butter and eggs. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until creamy. Spoon about 2 tablespoons cake batter into each prepared muffin cup. Top each with 1 tablespoon filling. Spoon additional cake batter over filling until cups are about 2/3 full. (DO NOT OVERFILL.) (Batter does not have to cover filling completely.) Bake for 19 to 22 minutes or until toothpick inserted comes out clean. Cool completely. Combine 3 tablespoons reserved prepared tea and milk in 2-quart saucepan. Add flour and cocoa; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil (4 to 6 minutes). Remove from heat; cool about 15 minutes. Combine 1 cup butter, 1 cup sugar and cinnamon in medium bowl. Beat at high speed until creamy. Continue beating, gradually adding cocoa mixture, 1 tablespoon at a time, until light and creamy and sugar is dissolved. Frost or pipe cooled cupcakes. Sprinkle with cinnamon, if desired. Store refrigerated.
In a 4-quart heavy pot saute the onions, bell peppers, celery and garlic in margar ine.Stir until wilted. Add cream of shrimp soup and golden mushroom soup, Tabasco Sauce, tomato ketchup and seasonings. Reduce heat and stir to keep from sticking. Add water if needed, then add crawfish, green onions and parsley. Cook for about 15 minutes, uncovered.
Peel and cut up one rutabaga into small pieces. Boil until tender in lightly salted water. Drain and mash adding butter, salt, pepper, and 1/4 cup milk or meat stock while the rutabagas are still hot. Adjust the recipe according to the size or quantity of rutabaga used. Some rutabagas are quite large!
1.Preheat oven to 350°F. 2.Beat sugar, butter, eggs, and flour at medium speed with an electric mixer until combined. Stir in buttermilk and vanilla. Pour into unbaked pie shell; bake 10 minutes. Reduce heat to 325F, and bake 1 hour. Cool before serving.
Heat oil in large pot, saute onions for 2 minutes. Add next 7 ingredients. Bring to a boil. Add potatoes, carrots, and chicken. Simmer until vegetables are done, about 30 minutes. Thicken with cornstarch if you like a thicker stew.
Melt margarine and mix in brown sugar and crumbs combine press into pan. Beat together filling ingredients milk, egg yolks only, cornstarch white sugar. Over medium heat cook stirring until thickened. Add vanilla and stir. Pour into pie shell. Beat egg whites and cream of tartar and sugar unti a medium stiff until meringue forms. Bake at 325 until meringue is golden, Remove til room temperature then refrigerate until set a few hours.
Simmer the fava beans in water for 3-4 minutes until tender. Drain and, when cool enough to handle, peel off the outer skin so you are left with the bright green center. Put these aside. Melt the butter in a small pan and gently saute the scallions for 2-3 minutes. Add the fava beans and then stir in the cilantro, mint, cumin and a pinch of salt. Stir in the olive oil and serve immediately.
Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix. While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready. Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.
Preheat oven to 400 degrees. LIne muffin pan cups with paper liners. In bowl of stand mixer mix all dry ingredients until there are no more clumps of brown sugar. In separate bowl, mix kefir, oil, applesauce and egg. Add liquid mixture to flour mixture and mix just until the batter comes together. (At this point, you can refrigerate the batter for up to a week). Using 1/4 measuring cup or ice cream scoop fill muffin cups 2/3 full. If making jam muffins add 1 teaspoon of jam to each muffin and lightly press into the center of each muffin cup. Bake for 20-25 minutes or until muffins are set and golden on top.
Preheat oven to 350 degrees. Place chili pods in small pan with enough water to cover them. Add 1 tsp Kosher salt. Bring to a boil, cover and reduce heat. Simmer for 30 minutes. Remove from heat and let cool until no longer uncomfortable to touch. Remove the stem and drop into the blender bowl. I don't bother to remove the seeds but it's up to you. Add 8 ounces of diced tomatoes, garlic cloves, cider vinegar and the other tsp of Kosher salt. Blend on high until fully liquified. Set aside. Place turkey meat in a large bowl. Add 1/2 cup of the chopped green onions and 1/2 cup of the chopped cilantro. Stir until well blended. Now add the chili sauce to the meat and stir well. Add the Mexican crumbled cheese and stir until you are satisfied that all ingredients are well distributed througout. Lightly cover the bottom and sides of two 9X13 baking pans with cooking spray. Take tortillas out of the package and wrap them in a moist, clean dish towel. Place in microwave for 30 to 45 seconds and bring them to your work area (careful, they may be hot! Using the microwave softens the tortillas and helps avoid tears). Now is the time to stuff and cook. Remember that the number of enchiladas you have at the end is directly proportional to how fat you stuff them. As a rule, I use three slightly rounded tablespoons of the filling per tortilla. But, "slightly" means different things to different people so play with it. Arrange the stuffed tortillas in each pan so that there is no space between them. I ended up with a total of 14 enchiladas. With a teaspoon, dot the top of the enchiladas with sour cream until you have used it all up. Now take a butter knife and spread the sour cream until it forms a thin layer. Open the can of green enchilada sauce and pour over the enchiladas until the sauce comes up to at least half way up. The enchiladas DO NOT need to be fully covered by the sauce but do try to pour some of the sauce over the top of each one if possible. Spread the 8 ounces of Mexican blend cheese evenly over all of the enchiladas. Spread the rest of the chopped green onions and cilantro evenly as well. For the final touch, decorate with the sliced black olives. Put in the middle rack of your oven and bake for 45 minutes to one hour. Since oven temperatures vary, check your enchiladas often and they should be ready when the top reaches a nice, golden brown. Enjoy! Or, as we say in my home country -- "Buen provecho".