HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up the chicken in bite size pieces and set aside. Mix all the spices together and put in a small bowl and set aside. Put the olive oil in a hot wok or medium-sized cooking pot. When oil is hot, add the onions and cook until golden. About 5 minutes on medium-high heat. Stirring occasionally. Add the minced ginger and garlic to the onion and cook for 2 minutes. Continue cooking on medium-high heat. Stirring occasionally. Add the habanero (or serrano) peppers to the onion mixture and cook for an additional 2 minutes. Stir. Add the shredded curry leaves to the above mixture and stir well. Cook for an additional 1 minute. Add the spice mixture to the pot and stir all ingredients well. Cook on the same medium-high heat for 1 minute. Add the chicken to the pot and cook for 3 minutes on the same heat level. Add 2 cups of water and put a lid on the pot and cook on medium heat for about 20 minutes. Stir occasionally. Take the lid off the pot and cook the food on medium-high or high heat until most of the water evaporates and the chicken is well-cooked. Once the water is mostly gone add the lime juice, stir and cook on high heat for 2 minutes. That's it! You've created one of the best Indian dishes you could eat! I hope you enjoy it. I recommend serving this dish with steamed Basmati rice!
Heat 2 tablespoons olive oil in heavy large skillet over medium high heat. Add shrimp shells; saute until brown, about 5 minutes. Reduce heat to medium low. Mix in tomato paste. Add broth, then brandy, garlic and thyme. Simmer 20 minutes. Strain into medum saucepan; pressing on solids. Add cream; simmer until sauce is reduce to 1 cup, about 10 minutes. Heat 1 tablespoon oil in another heavy large skillet over medium heat. Add shrimp; saute just until cooked through, about 2 minutes. Transfer to bowl. Add sausage and onion to skillet; cook until golden, about 4 minutes. Add bell pepper and Old Bay seasoning; saute 3 minutes. Return shrimp to skillet. Add sauce and bring to simmer. Sprinkle with parsley.
Heat oven to 400* F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more. Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas. Tip"s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.
Combine the sugars, butter and milk in a medium saucepan. Bring just to a boil. Turn off heat, stir in maple extract, and then oatmeal. Drop from tablespoons onto a greased cookie sheet (I like to stick it in the freezer to quicken things up), or waxed paper. Chill until firm and devour them all before your family/friends get to them!
If you haven't soaked it, cover the barley with hot water before you start prepping the soup for vegetables. Melt the butter with the oil, bay leaves, and sage in a wide soup pot. Add the onion and carrot, stir, and cook over medium heat, stirring occasionally, for about 10 minutes, until the onion begins to take on some color. Add the garlic and chopped parsley, then work in the tomato paste. Drain the barley; add it to the pot with 2 quarts water or stock and 1 1/2 teaspoons salt. Bring to a boil, reduce the heat to simmer, then cover and cook until the barley is tender, about 35 minutes. Taste for salt and season with pepper. Meanwhile, shuck the corn and slice off the top halves of the kernels. Reversing your knife to the dull edge, press out the milk from the cobs. Set aside corn kernels and corn milk. When barley is tender add reserved corn and beans to soup. Heat through, taste once or more for salt, and serve with fresh minced parsley.
Combine milk and instant coffee beverage. Mix in blender container; blend until dissolved. Add ice cream and blend until smooth. Garnish with grated chocolate and maraschino cherries, if desired.
In a medium heavy-bottom saucepan, bring the cream to a boil. Reduce the heat to a good simmer and cook, stirring frequently, until it is thickened and reduced by about half, about 15 to 20 minutes. Stir in the Gorgonzola and continue to cook, stirring frequently, until the cheese is melted and combined with the cream, 1 to 2 minutes. Remove from heat and reserve in a warm place. Bring a large pot of water to boil. Blanch the spinach to bring out the color, then drain and shock in a bowl of ice water. Drain again, pressing out all excess water. Set aside. Pound the chicken: Place each chicken breast between two sheets of plastic wrap and pound to a thickness of one-fourth inch without tearing. Season each breast with a pinch of salt and pepper on each side, then dredge in flour to coat. In a large saute pan over medium-high heat, heat the oil until hot, then brown the chicken on each side, one piece at a time, 1 to 2 minutes per side. Adjust the heat as needed to keep the chicken from burning, and add oil as needed to keep a thin film on the bottom of the pan. Remove the chicken to a platter to keep warm. In the same saute pan, add a little oil if needed to maintain a thin film, then stir in the garlic. Cook over medium-heat just until aromatic. Stir in the spinach, then the sauce. Cook, stirring constantly, for a minute or so to merge the flavors. Remove from heat. Heat the broiler and place each chicken breast on an oven-proof plate. Spoon one-fourth of the cream and spinach over each breast, then evenly sprinkle the mozzarella and Parmigiano-Reggiano cheese over each portion. Place each plate briefly under the broiler to melt the cheese and brown the sauce slightly. Sprinkle the plates with chopped parsley and serve immediately.
Preheat oven to 350°F. Butter a loaf pan and dust with a cinnamon sugar mixture. Sift the dry ingredients in a mixing bowl and set aside. Cream together the yams and sugar until smooth. Add butter; mix. Add eggs; mix. Add milk; mix. Fold the dry ingredients into the wet ingredients. Fold in nuts and/or chocolate chips if using. Pour batter into prepared loaf pan. Sprinkle top with more cinnamon sugar mixture. Bake for 60 minutes. Cool 10 minutes. Remove from pan to wire rack to cool completely.
Grow 4-5 large basil plants so you can make this all summer long. Purple basil makes the spiciest pesto (my Dad's favorite). Put basil, nuts, cheese and garlic in a food processor. Turn it on and drizzle in enough olive oil to reach the desired consistency - thick for spreading on bread or thin for tossing with cooked vegetables or pasta. NOTE: Do not use dried basil. This recipe can be frozen (in ice cube trays or 1/2 - 1 cup portions) for up to 6 months, but do not add the cheese until you are ready to eat or the sauce will fall apart.
Melt chocolate chips on high in the microwave, stirring every 30 seconds until melted and smooth. Stick a toothpick in to a fig and swirl in the melted chocolate, until covered. Place chocolate covered fig on a piece of waxed paper over a plate. Sprinkle a little sea salt over chocolate covered fig. Repeat until all figs are covered with chocolate and lightly salted. Refrigerate until chocolate has set. Store in the refrigerator in an air tight container, with waxed paper between layers.
Place ribs in crock pot or slow cooker. Combine the remaining ingredients and pour over the ribs. Cook on low for 7 to 9 hours, or until very tender. Serve as desired.
Boil orzo pasta in salted water until just done. Drain, rinse, and toss with remaining ingredients in bowl. Serve at room temperature or cold.
Pre-heat oven to 350 degrees. Spray a 9x13 casserole dish with non-stick cooking spray. Cook Ravioli in salted boiling water as directed on bag. Drain well. Combine alfredo sauce, crab, shrimp, pepper, sherry (if using), Old Bay, salt/pepper and 1 cup of the cheese. Gently combine the cooked ravioli and the sauce mixture, trying to not break the ravioli. Carefully pour into the prepared casserole pan. Cover loosely with foil and bake for 30 minutes. Top with remaining cheese and bake uncovered for an additional 15 minutes or till the cheese is melted and the sauce is hot and bubbley. Prep time does not include boiling the ravioli. Hope you enjoy!
Combine all ingredients for lumpia (spring roll) filling. Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper). Deep fry in hot oil until golden brown. Drain. Cut into shorter lengths before serving. Prepare Sweet and Sour Sauce: Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness. Serve with lumpia.
Cream sugar, butter, shortening, eggs, and vanilla. In a separate bowl, mix flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the oats and chocolate chips. Drop onto cookie sheets. Bake at 350 degrees for about 12 minutes (depending on size and cookie sheets used).
Cut off ends of cucumber. Then, slice cucumbers in circles. Sprinkle salt over cucumbers and set aside for 30 minutes. Drain moisture from cucumbers by laying them onto a paper towel and squeezing another piece of paper towel over the top. Place cucumbers into a mixing bowl and mix with rest of ingredients. Serve chilled.
In a small saucepan add your milk and Splenda. Stir and watch until the Splenda is melted. Add vanilla. Enjoy. I let it go to room temperature and stored it in the old creamer bottles!
Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl. Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temperature Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.
In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add sugar, salt, shortening, and 1 cup warm water; stir until dissolved. Add flour and stir until smooth.(you may knead, but it's not necessary). Cover and let rise in a draft-free, warm place for an hour or until doubled. Turn onto floured surface. Divide in half; let rest for 5 minutes. Roll each half into a 10"x8" rectangle. Roll up from the long side; pinch along seam edges to seal. Place seam side down on oiled baking sheets sprinkled with cornmeal. Cover and let rise again until doubled, approximately 45 minutes. With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake as directed or until lightly browned. Cool on wire racks.
Prepare the rice until it is ALMOST done. This is the base for the stuffing, and will continue to cook as the chicken cooks. Combine rice, cream cheese, and sour cream in a mixing bowl. Add spinach and rosemary to the stuffing mixture. Add cheese to the stuffing mixture LAST (the stuffing is warm and the cheese will melt). Pound the chicken breasts with a tenderizer so that they are flattenned. Scoop stuffing (as much as will practicably fit) onto the flattenned chicken breasts. Roll the chicken up and secure with toothpicks. If you wish, coat each "roll" with olive oil and then with breadcrumbs. Bake in a 425 degree preheated oven for about 30-40 minutes (depending on the thickness of the chicken). The stuffing is already cooked, so just make sure that the chicken is done. Serve with stuffing (Stove Top) and hearty green vegetables (asparagus, snap peas, etc.) and whatever else you like. Pair with a sweet white wine (i.e. Riesling).
For the sauce: Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly. Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds. With the blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving. Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the Bearnaise Sauce on the side. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds. Enjoy!
Thaw and allow frozen pizza dough to rest. Balsamic Glaze: Put 1.5 cups aged balsamic vinegar and sugar in a sauce pan. Bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring. When it becomes syrupy, take off heat and put into another dish. Chill for 30 minutes. Once frozen dough thawed and rested, stretch or roll out dough to be about 1/4 thick in an almost rectangle shape. Lay on pizza sheet and brush on 2 tablespoons of olive oil. Sprinkle all of the dough with garlic salt and the parmesan cheese. Bake in a 425 degree oven for 8 minutes. Pull out and poke the dough several times with a fork. Put back into the oven for an additional 4-5 minutes or until golden brown. Slice fresh mozzarella, tomatoes, and chop basil. Arrange mozzarella and tomatoes on foccacia and sprinkle with lots of fresh basil. Drizzle remaining olive oil over the top. Use extra virgin or any good olive oil. Drizzle with Balsamic glaze and serve with extra balsamic glaze for dipping.
Remove giblet/gizzard packet from the chicken and do whatever you want with it, you won't need it here. Rinse and pat dry the chicken; place chicken in crock pot. Sprinkle chicken with garlic powder, salt and pepper. Combine the orange soda (Orange Crush) with the soy sauce and pour over the chicken. Toss in a couple bay leaves and set crock pot on low for 6 hours, or until a meat thermometer inserted in the breast meat reads 170°F. Potatoes, carrots, celery and onions may also be included as the chicken cooks (maybe half way through the cooking process?). Remove chicken to serving dish (along with any vegetables you might cook with it), to cool/settle 5 minutes, before serving.
Preheat oven to 350 degrees. In a large skillet over medium heat, brown and crumble sausage until no longer pink. Remove from heat and drain off drippings and add all remaining ingredients except one green onion. Pour into one-quart baking dish. Bake 20-25 minutes until bubbly. Garnish with remaining chopped green onion. Keep warm and serve with Melba toast, sesame and wheat crackers. Refrigerate leftovers.
Melt butter; add next 5 ingredients. Cover and cook at medium heat 6-8 minutes. Stir in pimento.
Beat egg in large bowl. Add all remaining ingredients. Mush together well using your hands. Form into 1/2 inch balls. Heat small amount of olive oil (about 1 tsp to keep this recipe low-fat) in skillet. Put half the balls into the skillet and cook until browned evenly on outside. Remove and add remaining balls.
1. Preheat oven to 375°F Slice each sweet pepper in half lengthwise. Use your spoon to scoop out any seeds and some of the rib to make a nice, clean boat. 2. Cook bacon to crisp (you can use a microwave - place bacon between paper towels, microwave 3-4 minutes or until crisp). Mince cooked bacon. In a bowl, mix together the bacon, cream cheese, cheddar cheese and Cajun seasoning. Spoon cheese mixture into each sweet pepper. 3. Melt butter in microwave, stir in the bread crumbs. Hold each popper and dip cheese side down into bread crumbs. Bake 375F for 20 minutes or until cheese melty and bread crumbs crusty.
Set the oven to 400 degrees F. Pour 1 tablespoon of vegetable oil onto a baking sheet. Spread the oil around, then spread out the sticks of sliced potato. Pour the rest of the oil over the top and sprinkle generously with salt and pepper. Use your hands to ensure the potatoes are coated with oil, salt and pepper and evenly spread across the pan. Place them in the oven and bake for 20 minutes. Meanwhile, prepare the gravy. Melt the butter in a saucepan on medium heat. Add the shallot and garlic. Let them cook for 2 minutes until translucent, but not brown. Add the flour and quickly stir with a spoon. Add a little broth if gets too clumpy. Let the mixture cook until it turns light brown. Add the vegetable broth, soy sauce, and cayenne pepper. Bring the gravy to a boil, then turn down the heat and let it cook for about 5 minutes, stirring occasionally. Taste it, adding salt and pepper as needed. Turn down the heat to very low, just enough to keep the gravy warm until the fries come out of the oven. Dice the cheese. After the fries have baked for 20 minutes, remove them from the oven. Lift them with a spatula and test their tenderness with a fork. If it goes through easily, the fries are ready. If you want them a little more crispy, flip them over and put them back in the over for a few more minutes. Once they're done, pile one layer of fries onto a plate. Top with cheese and then the hot gravy. Repeat with a second layer before sprinkling with scallions and more freshly ground black pepper.
Heat oven to 350 degrees F. Place coconut, cornstarch, sugar, egg whites and extract in a heatproof bowl and mix well. Set the bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, then remove from heat and set aside, about 4 minutes. Scoop out macaroons, about a scant tablespoonful, and place on ungreased baking sheet. Bake at 350 degrees F for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool. If dipping in chocolate: Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving in additional 15 second increments if needed. Then, dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a parchment or waxed paper lined baking sheet in refrigerator to set. Enjoy your dessert or snack!
Preheat oven to 400 degrees. Combine apples and lemon juice in a large bowl. Add the sweet potatoes and the next 4 ingredients (sweet potatoes through pepper). Place the sweet potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 40 minutes, stirring after 25 minutes. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, oil, and nutmeg; sprinkle over the sweet potato mixture. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving.
Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes. Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.
Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside. In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice and salt. Mix and set aside. Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin and salt. Mix together so that the shrimp is coated with the spices. In a medium size skillet add the oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the oil in the pan and remove the shrimp on to a cutting board or plate. Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan to the bowl of cut shrimp and mix together. Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm and with a quarter piece of lime.
HEAT oven to 350-°F. Coat 9-inch tart pan with removable bottom with no-stick cooking spray. Place on 15 x 10-inch baking sheet. COMBINE cookie mix and butter in large bowl with fork until coarse crumbs form. Add lemon peel and vanilla; stir with fork. Reserve 1/3 cup for topping. Pat remaining dough lightly in prepared pan. BAKE 15 minutes. Stir preserves and cinnamon in small bowl. Spoon over top of baked cookie to within 1-inch of edge. Sprinkle with reserved crumbs. BAKE 5 to 7 minutes or until edges are set. Cool 20 minutes. Remove outer rim from pan. Sprinkle with powdered sugar if desired.
Bring a large saucepan of salted water to a boil. Add the pasta and boil for 10-12 minutes until al dente. While the Pasta is cooking, melt the butter in a pan. Add the garlic and cook for two minutes. Add half the gorgonzola cheese to the pan with the cream and stir over low heat until the cheese has melted. Add the basil and season with pepper, if needed. Drain the pasta, divide between warmed serving plates, pour the sauce over the pasta and scatter the remaining Gorgonzola cheese evenly over each dish. Serve immediately.
Spray a 9 inch pan and set aside. Start oven at 375. Make a crust: Cut the butter into the flour,cinnamon & salt. Mix in the milk & egg. Knead with a fork and pat into a 9 " round. Place into prepared pan. Place the rhubarb onto the crust and set aside. Into a med. bowl mix together the sugar and strawberry gelatin. Pour over the rhubarb and bake for 35-40 minute Remove from oven and dust with powdered sugar if desired. Makes 8 servings.
COCONUT RICE - to make coconut rice, place rice in a large saucepan and add coconut milk and salt amd slowly bring to the boil over medium heat, cover with a lid, reduce heat to low and cook for 10 minutes or until rice has absorbed liquid and then remove from heat and stand covered for a further 10 minutes or until rice is tender. CURRY PASTE - Meanwhile to make curry paste, place all ingredients in a food processor, cover and then process until it forms a smooth paste. GREEN CURRY - Heat 1 tablespoon oil in a wok or large deep frying pan over medium high heat and add 1/2 cup of the curry paste and cook, stirring for 1 minute or until fragrant and then add the chicken and cook, stirring for 4 minutes or until chicken is browned and almost cook through and then add coconut cream, beans and lime leaves and stir to combine and then simmer, stirring for 2 minutes or until chicken is cooked through and then add fish sauce and sugar, and stir to combine. Divide the rice among 4 bowls and top with the curry, then garnish with coriander sprigs and thai basil and serve with lime wedges. The remaining curry paste will keep covered in the fridge for 7 days.
In a large bowl combine the flour, salt, baking powder, sugar, cinnamon and mix together. Add shortening and cut into the flour mixture using a pasty cutter or fork until mixture resembles small pea sized shapes. Add water and mix to form a ball. Wrap in plastic wrap and put in the refrigerator to chill for 1 hour. The longer the dough chills the easier it will be to roll out. Take out your dough and roll dough thin to about 1/8 inch and place in your pie pan. With a fork poke holes around the bottom and the sides of the crust. This will help make sure that the bottom of the crust bakes. Put crust back in the refrigerator to rest for 10 minutes. Letting your crust rest will help keep it from shrinking during the cooking process.