HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste. In a large bowl, season chicken pieces with salt and pepper. Heat oil and brown chicken in a sauce pan. Reserve browned chicken in a bowl. Drain oil and clean the pan, heat butter. Add turmeric, chopped onion and saute till brown. Transfer the almond paste to the onion mixture. Stir for a few minutes till the oil starts to separate from the mixture. Turn down heat to low; add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved. Transfer browned chicken to the almond sauce. Cook on low heat till chicken is tender and the almond sauce has thickened. Garnish with chopped cilantro. Serve with rice or roti (flat bread).
Combine all fruits except bananas in a bowl. Combine bananas, yogurt, honey, lemon juice and nutmeg in a blender and process until smooth. Pour dressing over fruit and mix gently.
Grease a 9-inch-square pan and set aside. Measure out granola into a bowl so that it is ready to go when the marshmallow mixture is ready. In a large saucepan: melt butter and marshmallows, stir until melted. Remove from heat. Add peanut butter, then granola. Stir til well combined. Put into your prepared pan. With damp hands, press mixture to even out. Cool. Store in an airtight container for up to 3 days.
Preheat oven to 350F and lightly spritz a baking dish or pie plate with cooking spray (Pam). Mix all ingredients together and place in prepared baking dish. Bake for 15 minutes, stirring once while baking. Serve warm with crackers or raw veggies.
1. Preheat oven to 350°F Coat 2 baking sheets with cooking spray, or line with parchment paper. 2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl. 3. Whisk together brown sugar and 1/2 cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain. 4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips. 5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
In one saucepan, heat: 1 gallon unfiltered apple cider and 2 cups baked (peeled apples) cut into medium small pieces In another saucepan, boil for 5 minutes: water, sugar, nutmeg, ginger, mace, cloves, allspice berries and cinnamon sticks. In another saucepan, boil: cream sherry and brandy. In a small mixing bowl, mix until firm - stiff but not dry: 3 egg whites. In a large mixing bowl - mix until creamy: 3 egg yokes - light in color. Now fold egg whites into egg yokes and add spice mixture a little at a time, stirring constantly. Next add booze Next add cider mixture. Serve warm. I've served it in a punch bowl and in a large pot on the stove. Right before serving, I usually take out the allspice berries and cloves so people don't choke on them. If I find out that the wassail has cooled down, I re-heat it.
Sift together dry ingredients. Cream together shortening and sugars until fluffy. Add vanilla and then eggs 1 at a time, beating well after each egg. Add dry ingredients alternately with buttermilk. Beat 2-3 minutes using high speed of mixer. Pour into 2 greased and floured 8-in. pans. Bake in 350 degree oven 25-30 minutes. Frost when cool. Caramel Frosting: Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly. Add cream and continue stirring until mixture comes to a boil. Remove from heat. Gradually blend in powdered sugar and vanilla. (Add extra cream if needed.).
Blend all ingredients well. Pour in graham cracker crust. Bake at 350°F for 40 minutes. Cool and refrigerate until ready to serve. Garnish with fresh lavender blossoms if desired.
peel, and slice apples. place in a greased 11x7" baking pan. mix flour, sugar, baking powder and salt.mix well. break egg into mixture and continue to mix with your hands till well combined. pour mixture over apples -- melt butter and pour over apples -- liberally sprinkle the mixture with cinnamon.and cardamon for a slightly different flavor.
Mix melted margarine, sugar and bananas together. Sift flour, baking soda and salt (if using) together. Add to banana mixture. Mix until well blended. Add cocoa, continue to mix. If mixture seems dry (due to whole wheat flour), add some of the water. Mix in additives. My favorite is raisins! Bake at 350°F for 25 minutes or until toothpick comes out clean. OAMC: let cool and freeze.
Using your hands, mix egg and minced beef. Heat pan and fry garlic and onion until soft and fragrant, add beef. Stir constantly until beef changes colour. Add oregano, thyme, parsley, basil, marjoram, bayleaves. Stir through. Add tomato paste and fresh tomatoes, with 1/3 of the wine. Mix thoroughly. Season with salt and pepper. DO NOT ADD WATER AT ALL. Let boil over very low heat until mixture thickens, stirring ocassionally. Add carrots and celery, and half of the remaining wine. Let boil (very low heat) until liquid is absorbed. Stir occasionally. Add the rest of the wine, tomato sauce, pinenuts and mushrooms. Stir until sauce thickens. Serving method: Boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil. Cook for exactly 8 minutes for al-dente texture. Drain pasta. Make sure it's really drained of water. In a pan, heat up pasta sauce (1 serving) and toss pasta in. Stir quickly (1 minute) and pour onto plate. Sprinkle with grated mozzarella and parmesan, and a bit of parsley. NOTE: Sauce can be stored in small containers in the freezer to be used when needed. Make sure container is microwaveable, clean and dry. The sauce keeps for 12 months in the freezer.
These instructions assume you have warm, humid, sunny weather, you will have to take the additional steps in the recipe description! To make Rewena starter, Peel, slice and boil potato in 1 cup of water to mashing consistency. Mash potato thoroughly with any remaining water in pot & set aside. When lukewarm add flour and sugar, mix to a fairly firm texture. Mixture should be a dough-like resemblance. Cover and leave in a warm place to prove/ferment, ideally outside if it is warm and humid, if not somewhere warm inside. It is ready when it bubbles and begins to rise. If this does not do this on the first day, feed it as with colder weather. Pre-heat oven to 200c. Grease and lightly flour 2 Baking Trays (Pizza Trays are ideal) or 2 medium size (approx 20cms in diameter) Round Baking Tins and/or Loaf Tins- set aside. In a large bowl sift flour and salt and make a well in the centre, pour in all of the Starter Plant and sprinkle baking soda over starter plant. Mix ingredients until combined adding extra water if required. Turn out onto floured bench and knead lightly for approximately 10 minutes. With the remaining dough, split in 1/2 and shape into baking tins or onto trays. Bake in pre-heated over for approximately 30-40 minutes or until golden. Turn out of trays, slice and eat hot with butter. Leftover Rewena is best covered with a clean damp tea-towel to maintain freshness.
Preparation: Line a baking sheet with foil. Preheat oven to 350 degrees F. Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. Do not stir again during the cooking. Cover and bring sugar and water to a simmer over medium heat. Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar is completely dissolved. Uncover and cook until the syrup turns a pale amber. Test by spooning a drop or two of the syrup onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color. Pour the caramel immediately onto the lined baking sheet. Tilt sheet to spread caramel as thinly as possible. Let harden completely, about 15 minutes. Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color. To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins have come off, but don't worry if some remain. Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won't get finer once you add the nuts). Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth. Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.
To make ginger juice, peel some fresh ginger and cut into small pieces. Put pieces in a garlic press and squeeze. Combine all ingredients except mayonnaise in a small bowl and whisk until honey is dissolved. Add mayonnaise and whisk again until smooth. Good on green salads, cucumbers, and just about anything else!
Melt butter in a large skillet, brown chops over high heat about 2 minutes per side, reduce heat, cover and cook another 2-3 minutes per side. Remove from the pan to a serving plate and keep warm. Add onions to the skillet, and cook over medium high heat until lightly browned. Stir in the paprika, garlic, pepper and sauerkraut, reduce the heat and simmer 2 minutes. Stir in the sour cream and cook 2 minutes on low. Top the pork chops with the onion-sauerkraut mixture and serve.
Take a large pitcher and add the apple and orange slices along with plenty of mint sprigs, as per your preference. Add the apple juice and stir gently. Let stand, covered for 15-20 minutes. Add the perrier or sparkling water, add ice cubes and serve immediately. Once the pitcher's empty, eat the apple and orange slices,they taste delicious!
Heat oil in skillet over med heat. Add onion/hing, chili powder, cumin, and oregano. Saute 5 minute Stir in tomato sauce, tofu, and lime juice. Simmer 10 minute Spread beans on warmed tortillas and top with tofu mixture. Garnish with avocado, cilantro, and tomatoes.
Break the eggs into a bowl and beat with a fork for one minute. Add the cream, season with salt and pepper and beat for another minute. Wipe the mushrooms and, keeping separate piles, dice eight of them and slice the other two. Melt 1/2 tablespoon butter and the oil in a frying pan and fry the diced mushrooms for one minute. Set aside on a plate. Saute the sliced mushrooms and place next to the diced mushrooms. Heat the remaining butter in the pan and pour in the eggs. Whisk in a steady movement from the edges of the pan to the centre over a medium heat for a few minutes, until the mixture is smooth and creamy but still fairly liquid. Remove from the heat. Stir in the diced mushrooms, garlic and parsley and return to a high heat for a few seconds, stirring until the mixture is thick like custard. Pour into a warm shallow dish or individual dishes. Arrange the sliced mushrooms on top and dust with parmesan. Serve with a nice, hearty, buttered toast.
defrost and season ground meat.add bread crumbs to help meatballs stick. roll into meatballs. roll meatballs into flour. heat oil in skillet and add floured meatballs. brown meatballs well on all sides. (its good that some of the flour sticks to the bottom of the pan. you don't want to burn them but this buildup will add to the gravy.). add just enough water to cover meatballs. add 1/2 envelop of soup mix. add couple of shakes of Worcestershire sauce. stir and scrap bottom of pan until mixture thickens. serve on top of rice and enjoy. *if you need more gravy add other 1/2 of soup mix and water. or if its not thick enough add some cornstarch.
Cook meat and taco seasoning according to package directions. While meat is cooking, begin sauteing the vegetables. Start with the onions, then add the carrots, bell pepper, and garlic. After 5-10 minutes, add the cumin, oregano, fennel seeds, and cayenne pepper to taste. Then add the wine, beans, tomatoes, corn, meat, and lemon zest (if using). Simmer for about 15-20 minutes. Add lemon juice. Taste for proper seasoning, and serve with desired toppings.
Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Shred the cheddar& Monterey Jack cheese. Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage& cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake'n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.
Bring the vegetable stock to a boil in a large saucepan. Season with salt and pepper and add several larger mushrooms to the stock to fortify it. Lower heat and cook mushrooms and stock for 6 - 10 minutes. Meanwhile in another pan, render the Pancetta at a low heat until thoroughly cooked then remove the meat from the pan and squeeze all oil out with paper towels. You can also use regular bacon or turkey bacon or none at all, depends upon your taste and if you're vegetarian or not. Ensure you still have 4 1/2 cups of liquid, if not add water and a bouillon cube to the stock. Remove all the mushrooms with a slotted spoon, draining the liquid and reserve off to the side with the rest of your smaller mushrooms. Ensure you have a whisk and a wooden spoon or equivalent at the ready and a cookie sheet lined with parchment paper! Bring the stock back to a boil and add the polenta to the fortified stock in a thin stream, whisking continuously into the boiling liquid. As soon as it re-boils, reduce the heat immediately and swap your whisk for the wooden spoon. Stir in the pancetta, boursin, parmesan cheese and sun-dried tomatoes (optional) and simmer the polenta until thick and porridge-like. WARNING the polenta may start to splatter volcanically, if this happens, remove from the burner and keep stirring until it calms down. Spread the polenta evenly over the lined cookie sheet to about 1/2 to 3/4 inch thick. Use the wooden spoon to spread evenly and smooth the top of the polenta. Leave this to cool for the next 20 - 30 minutes while you prep and cook the remaining items. If necessary, the polenta can be prepared up to a couple days in advance. Cut the polenta into long triangles and re-warm or pan-fry until lightly golden and crispy. I've tried it both ways, and prefer leaving the polenta as-is and foregoing the extra calories added to the dish by pan-frying. In either case you'll be serving each guest a couple triangles, so arrange a couple on each plate and prepare them for the delicious mushroom stir-fry! Have some long matches or a BBQ lighter and the marsala wine open and at the ready. Put a 60/40 mix of vegetable oil to olive oil in a frying pan and heat on medium heat to the smoke point. Add all the mushrooms and stir briskly for about 1 minute salting them with some kosher or sea salt. Add the shallots (or pearl onions), garlic, wild garlic shoots (or green onion) and chopped thyme and stir in to the mix. Pour in the marsala wine and immediately light the wine with a long match or lighter to quickly burn off the alcohol. Add the butter and stir into the marsala to create a creamy sauce. Season with more sea salt and freshly ground pepper to taste. Stir-fry until mushrooms appear golden and cooked. Divide the mushroom stir-fry evenly amongst the plates, placing the mushrooms on top of the polenta and serve immediately.
Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection oven). Mix the cornbread mix, eggs, milk and cheese until blended. Cut each hot dog into about 15 pieces (or as big or as little as you like). Spary muffin tins with cooking spray. Fill tins about 2/3 full and cook for 14-18 minutes. Eat immediately or cool and put in fridge or freezer for later. If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before eating.
Preheat oven to 350 degrees. Trim outer leaves of the cabbage; core and cut into 1 inch thick shreds. Blanche in boiling salted water for 5 minutes. Drain and rinse under cold water to cool. In a small bowl, combine flour, paprika, salt and pepper. Remove 2 tablespoons of the flour mixture and set aside. Dust the tenderloin in the remaining flour. In a deep casserole or Dutch oven, heat 1 tablespoon each butter and oil. Add pork and turn to brown on all sides over medium-high heat, 5 to 7 minutes. Remove meat and set aside. Add onion and blanched cabbage to the casserole. Cook uncovered over medium heat, stirring occasionally until softened, about 8 minutes. In a small saucepan, heat remaining 2 tablespoons butter with reserved flour mixture; stir with a whisk over low heat until mixture is golden brown. Add wine and milk, continuously stirring until a smooth sauce forms. Add horseradish, mustard and cayenne. Stir sauce into cabbage mixture. Nestle the tenderloin into the cabbage so that it is completely covered. Cover the casserole and bake for 25 to 30 minutes, or until pork remains slightly pink in the center. Carve the meat into medallions. Make a bed of cabbage on each of 4 dinner plates and portion the pork atop the cabbage. If desired, serve steamed new potatoes on the same plate. Drink dry riesling or a lightly chilled pinot noir wine as the perfect accompaniment.
Heat Oven to 350. In a small bowl whisk together flour, baking powder, baking soda, and salt. In a large bowl beat together butter, sugar, eggs, and milk until smooth and creamy. Beat flour mixture into wet ingredients on low speed just until combined. Stir in mashed bananas. Fold in walnuts, chocolate & white chocolate chips, coconut, and cherries. Pour mixture into 2 well greased loaf pans. Bake in 350 degree oven for approximately 1 hour until toothpick inserted in center tests clean. Cool in pan on wire rack.
Set aside 1 cup of the pecans to roll the logs inches. Mix remaining ingredients (I use a mixer). Refrigerate for several hours. Divide cheese mixture in half, and roll each half into a log (or make 1 huge log). Roll each log in reserved pecans, wrap in plastic wrap, and refrigerate until serving time. Unwrap, place on platter, and serve with crackers.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water. While the pasta is working, in a large, heavy saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until golden, 6 to 7 minutes. Stir in the wine for 1 minute, then the chicken stock. Add the broccoli, lemon peel, rosemary and crushed red pepper; season with salt and black pepper. Cover and cook for 10 minutes. In a serving bowl, toss the pasta, reserved pasta cooking water, cooked vegetables, cheese and nuts for a minute. Season with salt and black pepper and serve, passing extra cheese at the table.
peel potatoes and cut into large chunks. place in a shallow 2 quart baking pan. pour butter over and toss until well coated. sprinkle with paprika, salt and pepper. bake, uncovered, at 350 degrees,for 45-60 minutes, or until potatoes are tender. .
Fill a large pot with salted water and bring to a boil. Break each ear of corn in half so it will fit in the pot, and cook until tender and the starchiness is just gone. Drain and immediately immerse the ears of corn in a bowl of ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, roasted red peppers, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. If you add the basil too early and let the salad sit for a long period of time before serving, it will wilt and darken. Taste for seasonings and serve cold or at room temperature.
Whisk eggs, salt and pepper until blended. Melt butter in a large skillet over low heat. Pour egg mixture in the skillet. Cook over low heat just until the eggs begin to set. Add cream cheese to the eggs. Cook until eggs are the desired degree of doneness and the cream cheese melts, stirring gently. Sprinkle with the chives and parsley. Serve immediately.
In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side. Cover the bowl with plastic wrap and allow to marinate for at least an hour or two. Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes. Thinly slice, and chopped into pieces if desired. Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;).
Melt butter in a medium saucepan over medium heat. Add onion and garlic and saute until softened, about 6-8 minutes. Add the ketchup, vinegar, worcestershire, liquid smoke, and brown sugar. Stir until fullly mixed and bring to a simmer. Add the tabasco and the molasses. Simmer 25-30 minutes, until sauce is a medium thickness. Season to taste with salt and pepper. Let sauce cool for 1 hour, then puree until smooth in a blender. Serve warm or at room temperature.Store in an airtight container in the refrigerator.
Cook sausage, onions, garlic and oregano. Spoon off fat. Put above mixture in large stock pot. Add tomato soup, broth, water, eggplant and pepper. Heat to a boil. Reduce heat cook for 15 minutes, stirring occasionally. Stir in macaroni, cook 10 minutes or until pasta is soft. Garnish with Parmesan Cheese and enjoy.
Whilst broccoli is still hot from blanching,heat the butter and extra virgin olive oil in a pan until a light brown colour.(Using olive oil inhibits the burning of butter). Add roasted almond flakes and toss. Place blanched broccoli in pan. Pour over with juice of the lemon, and use seasonings to taste. Serve.
Combine Refried Beans and 2 Tbs. of Sour Cream, and 1/2 cup of Taco Sauce, until creamy. Spread on the bottom of a large round platter (large pie pan). Mash up 3 Avocados with 2 Tbs. of Lemon Juice, add salt, pepper, and 2 Tbs. Sour Cream. (You can add a few dashes of Tabasco Sauce, for additional zest). Mix it until creamy. Spread mixture over beans, leaving 1/2 inch border of beans showing. Mix 1 cup of Sour Cream with Mayonnaise, and Dry Taco Mix. Spread over Avocado, leaving 1/2 inch border of Avocado showing). Sprinkle with shredded Cheddar and Monterrey Jack Cheese. Sprinkle with chopped scallions. Layer the chopped plum tomatoes. Top off with sliced Olives. Chill, until ready to serve.
In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer. Add green beans and cook 2 minutes. Add shrimp and cook until pink, (~5 minutes). Top soup with green onions and serve with sliced lime and crusty bread. A glass of dry white wine will really make it over the top:).