HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel the potatoes and cut into cubes or thin slices. To boil fresh beetroot, the roots are placed in a pan of lightly salted water, covered and simmered for between 45 minutes and two hours, depending on their size. Small beets and minibeet varieties may cook in as little as 30 minutes. Large mature roots may take at least two hours to cook. After boiling, beetroot can be refreshed in cold water, which also cools them enough for the skins to be easily removed. Peel them and cut into small pieces. You can use pickled beetroot if you like. Add the chopped spring onion and sliced eggs. Mix these ingredients together and add the olive oil, lemon juice, vinegar and salt. Serve with feta cheese or cottage cheese.
In a food processor, combine flour, salt, sugar, butter and vanilla seeds. Pulse until the mixture resembles breadcrumbs. With the motor running, add egg yolks one at a time, then dribble in cold water until the mixture forms a ball. For individual tarts, divide into six pieces. Flatten into disc(s), wrap in plastic and let rest 1 hour in refrigerator. Roll out to fit tart mold(s), fill as desired, and bake.
Heat oil in skillet over medium high heat. Remove biscuits from can and cut each in half and a 1 inch slit in the center to make a typical beignet shape. When oil is hot fry about 6 beignets at a time, turning often so they do not burn but turn a golden brown. Remove from oil and drain beignets on a paper towel. Place on serving plate and dust with powdered sugar.
Preheat oven to 350 degrees. In large bowl, toss bread cubes and apples together. In separate bowl, whisk together brown sugar and eggs. Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again. Pour egg/milk mixture over bread cubes and apples. Stir well and let stand 5 minutes for bread to absorb liquid. Transfer mixture to an 8 x 8"- baking pan coated with non-stick spray, ensuring apples are evenly distributed. Bake 50 minutes or until bread is deep golden brown and puffed up. A knife inserted in the centre should come out clean.
Mix cider, orange juice, pineapple juice, lemon juice, cloves, cinnamon stick and sugar or honey; simmer for half hour. Serve directly from the pan, or strain and put in a coffeepot or teapot with insulated handle, or keep hot in a crockpot on low temperature. Stores well in the refrigerator.
Heat the oil over medium heat. Stir fry all fresh veggies until soft, 5-10 minutes. Add the sauteed veggies, and all the remaining ingredients EXCEPT the rice flour to a food processor. Combine just until mixed. Add the flour a tablespoon at a time - just until the mixture can be formed into 8 patties. Heat a nonstick fry pan over medium and fry the patties until cooked through, about 6-8 minutes on each side.
Let the eggs come to room temperature for about an hour-this will help prevent cracking during cooking-then place them in the Instant Pot insert. Cover them with water, add the salt, and close the pot, making sure the release valve is set to "sealing". Press "Manual" or "Pressure Cook," make sure you're set to "high pressure," and set the time to 90 minutes. After the cooking time has elapsed, release the pressure manually, (quick release) remove the hot eggs from the insert-use tongs or a spider-and set them in an ice bath until they are fully cool to the touch. Peel 'em, eat 'em.
Combine all ingredients except wine in crockpot. Cook on low for 5-8 hours. Stir in red wine 15 minutes before serving. Remove bay leaf.
If necessary, cut pork butt into pieces so it will fit into pressure cooker. Rub with spices. Place in pressure cooker; add water until just covered. Don't over-fill pressure cooker; check owner's manual if you're unsure. Bring to pressure; reduce heat and cook 1 hour. Allow 15 minutes natural pressure release: DO NOT rush this. Take meat out of cooking liquid. Reserve cooking liquid. Shred meat with two forks. Add barbecue sauce; add extra seasonings as desired. Add a little cooking liquid back in if you feel it's too dry.
Place ingredients in a mug and fill with boiling water. Allow to sit a few minutes for the spices to steep. Enjoy responsibly!
Cook bacon crisply, remove from pan to drain on paper towels; reserve grease. In hot grease, saute green onions until bright green and soft - drain on paper towels. In your Crock Pot insert or microwavable bowl, combine cream cheese, Velveeta, garlic powder and pepper flakes. Microwave on HIGH for 3 minutes. Remove from oven and stir to combine and microwave again for 3 minutes or until cheese is completely melted. Add beer and stir to "loosen" to a dippable consistency. Stir in bacon and green onions and serve hot with corn chips or crackers.
Combine the flour, sugar, egg, ice water, 2 tbsp vegetable oil, salt,cayenne and sauce in a bowl. Cover and chill for 30 minutes. Pat the shrimp dry with paper towels and dip in the batter. Heat the vegetable oil in a deep, heavy pot or electric fryer to 350. Fry the shrimp in small batches, in the hot oil until golden brown. Drain on paper towels.
Bring a large pot of water to a boil. Add noodles, simmer 3 minutes and drain. Stir together cilantro, garlic, oil, vinegar, sugar and fish sauce in a large bowl. Add noodles, carrots, snowpeas and cucumber; toss well. Yields about 1 1/2 cups per serving.
To make caramel sauce: Combine cream, sugar, butter and vanilla extract in a saucepan. Cook stirring for 5 minutes until sugar dissolves. Bring to boil, reduce heat and simmer for 5 minutes until sauce thickens. To make ice-cream: Cut cake into 8 1cm slices. Lay 1 slice cake in your hand. Top with scoop of ice cream. Place second piece of cake over top of ice cream and using your hands mould cake to form a ball around ice cream. Transfer to a tray and place in freezer immediately. Repeat with all ice cream and cake. Allow balls to stand in freezer for at least 1 hour. Beat eggs in shallow bowl. Place breadcrumbs onto a plate. Working with one ball at a a time, roll in egg then coat with breadcrumbs and refreeze. Freeze for at least 2 more hours or overnight. Remove balls from freezer, stand 5 minutes. Pour oil into saucepan. Heat and it is ready when a piece of bread dropped in turns brown within 15 seconds. Lower 2 ice cream balls in at a time into the oil. Cook for 1 minute until golden and drain on paper towel. Serve immediately drizzled with caramel sauce.
Coat chicken with mixture of flour, paprika, salt and pepper. Brown chicken in hot olive oil in skillet about 15 minutes. Add onion. Dissolve bouillon cubes in hot water; add 1/2 cup to chicken in skillet. (Add more as needed.) Cover and simmer over low heat 30 to 40 minutes or until tender. Remove to serving platter. Add remaining bouillon and sour cream to pan drippings. Stir well; heat. Sometimes I remove the meat from the bone and serve on top of extra wide noodles; then cover with the sour cream and bouillon gravy.
Heat a deep-fryer to 350 degrees F. Deep-fry the whole snapper until lightly brown, approxmately 4 minutes. Saute the onion, pepper, thyme, 1/2 c water and 1/4 c of oil in a large saute pan, for about 2 minutes. Add the fish sauce and the fried fish. Simmer for 5 minutes, then add the tomato, and let simmer for 1 minute. Season with salt and pepper , to taste, and place on a serving platter.
Pre-heat oven to 450 degrees. In a large bowl, mix together the first eight ingredients. Pour mix into a casserole dish. Sprinkle top with crushed crackers and drizzle with melted butter. Bake uncovered for 45 minutes or until golden brown.
Heat oil in large skillet over medium heat. Sprinkle fish with salt, pepper & paprika. Coat fish in flour on a shallow dish, shake off excess flour. When oil heats add fillets and saute 3 mins both sides. Remove fillets from pan and pour broth, lemon juice, and chopped fresh basil into the hot pan. Bring to a boil and whisk in 4 tablespoons of butter for 1 to 2 minutes, then simmer for 5 to 10 minutes till sauce reduces by half. Basil will turn the color of steamed spinach, it is okay, you will taste the sweet basil accent in the sauce. Serve sauce over fillets.
Break 1/2 of bread into small pieces and put into 9" x 13" pan. Slice cream cheese into small pieces and cover bread. Put remaining bread on the top of cream cheese. Mix: eggs, milk, 1/2 syrup and melted butter. Pour over top of bread and refrigerate overnight. Bake at 350 for 50 minutes.
Paste: Soak chillies in hot water, to cover, for 5 minutes. Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic. (Shake pan so spices don't burn.) Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending. Dry toast the saffron strands in the small pan. Be careful not to burn. In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve. Add to the paste mix and set aside. Curry: Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture. Stir in yoghurt, a spoonful at a time. Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes. Add lamb and stir over high heat to coat with with spices. Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid). Stir occasionally to prevent spices from sticking to base of pan. Serve sprinkled with coriander leaves and accompany with rice.
Leave tortillas whole, cut in half or quarter. Place in a single layer on a microwave safe dish; microwave for 1 minute. Turn tortillas over (will be moist on the underside) and microwave 1 minute more (they should be brown and crispy). If not, turn over and microwave in 30 second; repeat as needed until done. Let them sit for a minute and they become more crispy.
Heat oven to 375. Cream butter and sugar. Beat in egg, pumpkin and vanilla. Sift together flour, baking powder, salt, cinnamon and allspice. Stir into pumpkin mixture. Stir in chopped walnuts and raisins. Drop by teaspoonfuls onto well greased. cookie sheet. Bake for 12-15 minutes or until golden.
Marinate chicken overnight with juice of one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt. When ready to cook, pat dry. In a large pot, add olive oil. Brown chicken on all sides. Remove chicken and put aside. Add a little more oil to pot. Saute onions and bell peppers till soft. Add okra and stir-fry a few minutes. Add rest of garlic and saute 30 seconds. Add rest of ingredients and saute one minute. Add water or chicken broth. Turn heat up high till liquid boils. Add chicken. Lower heat. Cover and simmer on very low for 1 hour. Serve with white fluffy rice and salad of tomatoes and lettuce.
In a bowl combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic; pour into the slow-cooker. Set oven heat to broil and set the rack 6 inches from heat source. Season ribs with salt and pepper. Place the ribs on a baking pan, then broil, turning once until browned (this should take about 10-12 minutes). Transfer the ribs to the slow-cooker/crock pot; turn to coat with the sauce. Cover the slow-cooker and cook on LOW heat for about 5-6 hours or until ribs are tender. Transfer the ribs to a platter to keep warm. Skim any fat from the top of the sauce. Transfer the sauce to a saucepan and bring to a simmer over medium heat, cook until reduced to about 1 cup. In a small cup whisk 1 tablespoon water with 1 teaspoon cornstarch; add to the simmering sauce; simmer until thickened. Pour the sauce over the ribs and serve. Serve with cooked rice.
Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Set aside. Spread 1 cup pasta sauce in bottom of a lightly greased 13x9 baking dish. Cut egg roll wrappers in half; arrange 10 halves over pasta sauce (wrappers will overlap). Top with meatballs. Spoon 3 cups pasta sauce over meatballs. Sprinkle with 3/4 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers. Top with remaining wrappers and pasta sauce. Bake at 350F for 1 hour. Top with remaining 3/4 cup mozzarella and 1/2 cup Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes before serving.
Mix shrimp and 6 tablespoons cornstarch in a large bowl to coat. Mix remaining 4 teaspoons cornstarch and 4 teaspoons water in a small bowl to blend. Heat oil in heavy large skillet or wok over high heat. Working in batches, fry shrimp until cooked through and golden on both sides, about 3 minutes. Using slotted spoon, transfer cooked shrimp to plate. Drain all but 1 tablespoon oil from wok and heat over medium-high heat. Add garlic, sugar,cayenne and salt; stir constantly until garlic begins to brown, about 15 seconds. Add tomato sauce,vinegar,and sherry;stir water/cornstarch mixture if separated and add to sauce. Cook until sauce boils and thickens, stirring constantly, about 1 minute. Add reserved shrimp to sauce and stir to coat. Remove from heat and add 1 cup green onions to sauce and toss. Transfer to plate and sprinkle with remaining green onions and serve.
Grill the whole aubergines, turning them frequently until the skin blackens and blisters. Remove the peel, chop roughly and leave to drain in a colander. Squeeze as much liquid out of teh aubergines and place in a processor. Addd the garlic, tahini, ground almonds, lemon juice and cumin, season to taste and process to a smooth paste. Rough chop half of the mint leaves and stir into the dip. Spoon dip into a bowl and scatter remaining leaves and the olive oil on top. Serve with toasted pitta bread.
Lightly coat inside of ceramic cranberry mold with nonstick cooking spray. In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil. Reduce heat, simmer, stir some for 15 minutes. Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells. Spoon 1/2 juices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight. To unmold, dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.
Cook pasta according to package directions; drain & set aside. Preheat oven to 350; grease a 13x9 pan; set aside. Meanwhile, melt 3 T of the butter in a large skillet, add the 'shrooms and garlic; saute until mushroom liquid is absorbed; transfer to a large bowl. Melt remaining tablespoon of butter; drop spinach bits into that and stir to coat--quickly; add this to the mushroom mixture. Stir in ricotta, parmesan, egg, salt and pepper. Spoon mixture into a LARGE ziplock bag, snip the corner off and squeeze filling into shells; place shells into prepared pan. Melt remaining butter, over low heat; whisk in flour until smooth; cook ONE minute to let it become golden brown. Whisk in half-n-half/cream, cook at medium heat, whisking constantly until it's thick and bubbly; stir in salt; add favorite cheese, stirring well until it is completely melted; pour over stuffed shells. Toast the bread, cut into small cubes (toast again to get maximum crispiness--without overly BROWNING). Combine in a bowl, the crumbs with shredded cheese mixture and melted butter; toss this and then sprinkle over the shells. Bake uncovered for 45 minutes (bubbly).
Heat oven to 350 degrees. Grease cookie sheet. Mix brownie mix, egg, and water until well blended. Shape dough into balls. Refrigerate dough 20-30 minutes for easier handling. Roll in powdered sugar. Place about 2 inches apart on cookie sheet. Bake 10-12 minutes or until almost no indentation remains when lightly touched in center.
Cut the potatoes 1/4" thick. Cut slices into matchsticks 1" long by 1/4" wide. In a 3 qt saucepan, heat 1 tbsp olive oil. Add the onions and garlic. Cook, stirring often, until the onions are limp and beginning to brown, 3-5 minutes. Add the broth and salt. Stir in quinoa and potatoes. Cover and reduce heat to medium. Cook until potatoes are tender and quinoa is translucent, 13-15 minutes. Add remaining olive oil and more salt, if needed.
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. For frosting, in a mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans.
Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up. Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup. Cook over medium heat to 290°F (soft crack stage) watch carefully after 280°F so it won't scorch, stirring frequently (mixture should boil gently over entire surface). Remove from heat; immediately turn into prepared pan & spread, (Best to use a cookie sheet). Wait 2 to 3 minutes for toffee surface to firm. Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE. Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.
Cut the passion fruits in halves. Extract the pulp and blend it. You may try turning the blender on and off quickly, 2 or 3 times, to separate the seeds from the pulp. Strain. Add as much water as there is juice so its half and half. Add sugar and pisco. Mix until the sugar get dissolved. Serve over ice.
Cook macaroni according to package directions until al dente and drain. Put macaroni into a buttered lasagna pan. A typical 9 x 13 pan is too small for this recipe. Mix the milks, eggs and dry seasonings together in a large bowl. Add the sharp cheddar, Monterey Jack and Velveeta cheese and butter to the milk mix. Pour over the noodles and mix well. Top with the mild cheddar. Bake at 350 degrees for 45 minutes to 1 hour or until bubbly and slightly browning at the edges of the pan.
In a large pan cook the bacon until crisp. Add the ground pork, salt & pepper, cinnamon, cloves and essence. Brown the meat breaking up any lumps as you go along. Add the celery and onion cooking until they are soft. Then add the garlic savor and flour cooking for an additional 2-3 minutes. Add the water, broth and bay leaf and cook, stirring occasionally for about 30 minutes or until most of the liquid has evaporated. Remove bay leaf and set filling aside to cool. The filling may be made a day ahead. Preheat oven to 425°F. Place pie crust in a 9 inch pan and spoon in chilled meat mixture. Brush the edges of the pie crust with beaten egg and place second crust on top, sealing the edge. Cut vents in top and refrigerate for 15 minutes. Brush the entire pie with the remaining egg and bake on the lowest rack of the oven for 20 minutes. Reduce heat to 350°F and bake for an additional 35-40 minutes.
Brown ground beef and drain. line crock pot with tater tots. Combine all other ingredients and pour mixture over the tater tots. Cover. Cook on High 3 hours.
Combine the chili powder, salt and pepper; rub on both sides of chicken. In a large skillet, cook chicken in oil 4-5 minutes each side, until juices run clear. Remove and keep warm. Add beans, corn and salsa to skillet; bring to a boil. Reduce heat, cover and simmer 2-3 minutes, until heated through. Put bean mixture on a serving dish; top with chicken.
Heat butter, hot sauce, taco seasoning, and salad dressing mix over medium heat for 5 minutes or until all flavors are well blended. Fry the wings in hot vegetable oil for 10 minutes or until done. Toss wings and sauce together while wings are still hot. You can make the wings hotter by adding more hot sauce, and even add crushed red pepper to the sauce to get them REALLY HOT.
Combine sugar, water and cinnamon in a small saucepan. Bring to a boil over high heat and boil until sugar is dissolved. Remove from heat; stir in rum and lemon. Pour syrup into a clean jar with a tight-fitting lid and store in the refrigerator.
Preheat oven to 350 degrees, Mix all ingredients together with a spoon/fork, then add enough water to make a thick batter. Spread into a loaf pan, and bake for 15 mins in the centre of the oven (I love them still gooey in the centre, cook for another 5 mins if you want them firmer). Cut into bars and serve frosted or plain, both are great!
Combine the potatoes, sour cream or yogurt, cottage cheese, onion, salt and pepper, and place into a greased 2-quart casserole. Pour on melted butter. Bake at 350 degrees for 1 hour or until puffed and golden.
Place onion, garlic, ginger root, jalapeno pepper, soy sauce, and honey in a blender. (if you don't have jalapeno peppers, you can use red pepper flakes) Blend until it looks like a mushy sauce. It will look weird but it's just the marinade. :). Put sauce in a gallon zipper bag and put flank steak inside. Marinate overnight. Take steak out of marinade, pat dry with a paper towel and coat with oil. Discard marinade. Put on grill and don't keep playing with it! Let it sit on each side for 5 minutes. Take off grill and let it sit for 5 minutes before cutting into it. (This will allow the juices to be reabsorbed into the meat without it running out with the first cut into the steak). Cut steak at an angle, against the grain and very thin. Serve.
Whisk together all ingredients except crab meat. Fold in crab meat. Divide mixture into 4 parts and shape into cakes approximately 3/4" thick. Pan fry the cakes in a little peanut oil or canola oil. Serve hot, garnished with lemon.
Remove sausage from the casing and break into coarse pieces (about 5-6 pieces per link). Pour olive oil in a large skillet over medium heat. Add sausage and cook until the sausage has browned slightly. Add onion and red bell pepper and cook until soft and onion turns a rich golden color. Add the wine and let evaporate for 3 minutes. Add garlic, and cook 1 minute more. Add the tomatoes and season lightly with salt and pepper and crushed red pepper flakes. Raise heat and bring sauce to a boil, stirring frequently. Reduce heat and let simmer until the sauce has thickened. Stir in basil and set sauce aside. Meanwhile bring 4 qrts water to a boil in a large pot, add 1 tbsp salt and drop in the pasta all at once, stirring well. When the pasta is almost done, return the skillet with the sauce to a medium heat. When the pasta is al dente, drain it and toss it with the sauce, adding the grated cheese and tossing again. Place the pasta in a serving platter and top with the crumbled goat cheese. Serve at once with sauteed spinach with lemon juice, and crusty bread.
Fry bacon until crisp. Remove bacon from pan leaving fat. Set bacon aside. Add onion to bacon fat in pan and cook 5 minutes until onion is soft. Remove onion from pan leaving fat. Set onion aside with bacon. Pour bacon fat into measuring cup and add enough vegetable oil to equal 1/2 cup. Add fat/oil to cornstarch mixture and set aside. Combine vinegar, water, sugar, salt and pepper in small saucepan and heat to a boil. Add cornstarch mixture and cook until thickened about 1-2 minutes. Remove from heat and add bacon and onion. Serve while warm.