HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Scrape the mixture into the slow cooker. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions.
Heat large saucepan or Dutch oven over medium heat. When hot, add sausage and cook 5 to 7 minutes or until sausage browns. Remove sausage from pan; set aside. Add chicken to pan; cook 5 to 7 minutes or until lightly browned (bottom of pan will be brown). Remove from pan; set aside. Add butter to pan; when melted, stir in flour and cook 10 minutes or until mixture is golden brown and nutty in aroma, stirring constantly. If it burns even slightly, throw it out and start over again. Add onion, bell pepper, celery and garlic to pan; stir to combine. Add broth and undrained tomatoes; bring mixture to a boil. Simmer 15 to 20 minutes or until thickened. Season with salt, pepper, thyme and red pepper. Add shrimp and okra to pan; cook 5 to 7 minutes more or until shrimp are pink and okra is warmed through. Return chicken and sausage to pan; cook 1 to 2 minutes or until hot. Remove from heat; stir in file powder just before serving. Serve over rice, if desired.
Cook lasagne noodles in boiling,salted water until tender. Drain. Melt butter in pan and cook finely chopped onions and minced steak for 2-3mins, stirring constantly. Add tomato and salt&pepper to taste. Continue to cook over low heat until meat is tender. Cover pan if mixture is too dry. Blend with 1/2 cup grated cheese. Place half the lasagne in a greased casserole and cover with meat mixture, then remaining lasagne. Blend cream sauce with beaten egg and 1/4 cup grated cheese. Season and pour over the lasagne. Bake in a moderate oven for 40-50mins or until top is nicely browned. Serve hot. CREAM SAUCE:- Melt butter, blend in flour and cook gently for 2mins. Add milk gradually, stirring over a low heat until boiling. Add cream (optional) and season to taste with salt&pepper.
Bring 5 cups of water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in remaining ingredients until cheese is melted and mixture is blended. Serve immediately. Stone-ground grits may be substituted but increase liquid to 6 cups and increase cooking time to 50 minutes.
Combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well. Set aside. Butter a 13X9 baking pan. Cut phyllo in half, crosswise, and cut each half to fit the pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter. Sprinkle one-third of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with the buttered phyllo. Cut into diamond shapes, using a sharp knife. (Do not cut through bottom layer). Bake at 350 for 45 minutes or until top is browned. Let cool completely. Combine 1 cup sugar, water, and honey in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Remove from heat; drizzle syrup over baklava. Cover and let stand at room temperature 24 hours. *Wheneverworking with phyllo dough, be sure to keep it covered with a damp towel or plastic wrap to prevent it drying out. Only take out one sheet at a time.
Sift flour into large bowl, make a depression in the center, and into it break the eggs. Add salt, pepper and nutmeg, and 1 cup water, or enough to make a medium batter. Beat the batter only until it is smooth. Pour the batter into a colander with large holes and let the Spaetzle fall directly into a pot of simmering stock. Stir gently so that they do not stick together. When the Spaetzle rise to the surface they are sufficiently cooked. Drain the Spaetzle well, put them in a heated vegetable dish, and pour 1/2 cup melted butter over them.
Position oven rack in middle position; preheat to 450°. Pat broccoli dry and toss with mozzarella, chicken, and pesto; season to taste with salt and pepper. On a floured counter, roll out dough to 12-inch round, about 1/4 inch thick. Mound filling over half of dough, leaving a 1-inch border around edge. Brush edges of dough with water. Fold other half of dough over filling and press edges to seal. Grease baking sheet with 1 tablespoon oil; slide wide spatula under calzone and tranfer to baking sheet. Use sharp knife or kitchen shears to cut 5 slits diagonally across top. Brush remaining oil over top and sprinkle with coarse salt. Bake 15-20 minutes, until golden. Cool briefly, cut into slices and serve.
Cut watermelon in half and remove watermelon from rind; the easiest way to do this is with a melon baller. Place melon balls into a large mixing bowl. Save the rind to use as the salad bowls for a pretty presentation, scraping out to the same depth all over and cutting a small slice from the bottoms of the outside rinds so that each half will sit evenly on a table. Crumble feta cheese over the watermelon, chiffonade the mint (roll leaves into a cigar and slice thinly across the 'cigar' to get ribbons of mint) and sprinkle over watermelon. Grind pepper to taste over all. To make the dressing, blend or shake the olive oil and vinegar in a jar until emulsified. Pour over watermelon and toss gently. Chill for 30 minutes, spoon carefully into reserved watermelon rind 'bowls' and serve.
Put peanuts, spices, salt, and roughly 1/4 cup soy sauce in a pot and cover with water. Cover pot and bring to boil. Let simmer for 30-40 minutes, stirring every 7-10 minutes (if you don't, the peanuts floating on top won't cook through). When done (peanuts should be a little crunchy yet smushy in your mouth, and taste done), leave peanuts to soak in the brine while they cool. When cool, drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil (2 teaspoons each max) and serve cold.
Optional squeezing out the seeds and extra water before processing will produce thicker crushed tomatoes. Pulse 1 pound tomatoes at a time adding each to a large pot. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining crushed tomatoes while stirring continually. Continue until all tomatoes are added. Then boil gently 5-10 minutes. (When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. Helping adjust it`s pH value to 4.6 or lower by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.). Add lemon juice or citric acid to canning jars along with optional 1/2 teaspoon salt and optional sugar to taste, (if tomatoes are not to your sweetness) to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands. Process in Boiling Water Bath Canner for. Pints 35 minutes Quarts 45 minutes covered with water by 1-2 inches. For the Boiling Water Bath method, process an additional minute for each 1000 feet in elevation. (i.e.) 5000 feet=5 additional minutes of processing time. Check seals after 12-24 hours. Any unsealed jars should be refrigerated and used within 2 weeks. Sealed jars can be stored on the pantry shelf for up to one year.
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top. Dip in sprinkles or other toppings after chocolate if desired. Creamy Glaze: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.
Cream sugar, vegetable oil, peanut butter, salt, vanilla, egg and milk. Add sifted flour and baking powder. Roll into small balls, then take fork and press them down. Bake at 375 for 10 minutes.
Method for the Tabbouleh. Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater. Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well. Top with sliced radishes and your choice of nuts and seeds. OR (Alternative method). Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook - not too soft! - check there is enough water at the bottom of the pan so it doesn't burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl. While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning. Method For the Meatballs. In a large bowl, combine all the meatball ingredients, except the ghee, and mix well. In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture - roughly 11/2tsp - to make about 20 balls. You can make them any size you like, but the larger they are, the longer they'll take to cook. Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through - this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you're having people round. Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.
Season the chicken pieces with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Add the chicken and brown on all sides, turning with tongs, for about 10 minutes. Add the carrots, onion, celery, and garlic, and saute until the vegetables are limp but not browned. Add the wine and bring to a boil. Add the chicken broth, tomatoes, olives, coriander seeds, and saffron, and return to a boil. Cover the pan with parchment paper and then with a lid. Reduce the heat to medium-low, and simmer for about 45 minutes, or until the chicken is tender. Transfer the chicken to a serving platter and keep warm. Increase the heat to medium-high, add the lemon juice, and scrape the bottom of the pan to loosen the browned vegetables. Add the cream and preserved-lemon slices and boil until the liquid is reduced by half or until slightly thickened. Strain, if desired (though the bits taste great), and season with salt and pepper to taste. Pour the sauce over the chicken and scatter the cilantro over the top. Serve immediately.
In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl. Stir in melted butter with fork until well mixed. Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate. Place in freezer just until firm, about 10 minutes. Meanwhile, in medium bowl, beat 2 ounces cream cheese, the powdered sugar and 1 T milk with electric mixer on medium speed until blended. On low speed, beat in melted chocolate chips. In small bowl, reserve 1/4 cup whipped topping from 8-ounce container for garnish. On medium speed, beat remaining topping from container into chocolate mixture until well blended. Spread 1/3 cup of the frosting evenly in bottom of crust. Spoon chocolate filling into crust; carefully spread. Place pie in freezer while making next layer. In large bowl, beat 2 ounces cream cheese, 1 T milk and remaining frosting with electric mixer on medium speed until well blended. Reserve another 1/4 cup whipped topping from 8 ounce container in same small bowl of topping. Beat remaining topping from container into coconut-pecan mixture until well blended. Carefully spoon over chocolate filling; spread evenly. Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar. Refrigerate 1 hour, 30 minutes before serving.
Preheat oven to 500 degrees F. Place pizza dough into 12" circle or retangle. Distribute beef over dough then squeeze bottle of ketchup in light spirals - about 2 Tbs. Repeat using mustard the same way. Distribute caramelized onions over pizza (see step 11). Top with both cheeses. Arrange tomato slices over cheeses. Spread pickle quarters evenly around pizza. Bake in oven for 5 minutes. Turn pizza 180 degrees and bake until golden brown. Cut into slices and serve topped with lettuce and drizzled with Thousand Island dressing. To make caramelized onions: Place onions, salt, vegetable oil, pepper and sugar into pan and cook all ingredients together on stovetop until golden brown.
Place fish in a shallow dish. Mix oil, chill powder, paprika and parsley. Coat fish with spice mixture and let sit for 30 minutes. Preheat grill to medium-high heat. Place fillets on grill and cook for approximately 3-5 minutes per side, depending on thickness. Remove mahi mahi from grill and flake but leave some good sized pieces. Heat tortilla in grill or microwave until they are soft and top with fish and preferred toppings. Roll and enjoy!
Lightly brown onions in oil. Add garlic powder, Worcestershire sauce, chili powder, water and ketchup. Simmer the sauce for 10 minutes. Arrange pork chops in crock pot, pour sauce over the chops. Cover and cook for 20 minutes on HIGH. Turn to LOW HEAT for 3 1/2 hours. Add beans and tomatoes. Cover and cook for another 1 1/2 hours, for a total of 5 hours cooking on LOW heat. The pork will fall off the bones. Remove bones and serve. If you're in a hurry, you can add the tomatoes and beans earlier and cut the total cooking time. In my crock pot, the pork is well-cooked at about 4 hours. Note: This is the kid-friendly not-very-spicy version. For extra heat, feel free to add more chili powder.
In 12-inch nonstick skillet, heat oil over medium heat and lightly brown chicken. Stir in Ragu Cheese Creations Roasted Garlic Parmesan Sauce and tomato. Simmer covered, stirring occasionally, 10 minutes or until chicken is no longer pink. To serve, spoon chicken and sauce over hot pasta. Garnish, if desired, with crisp-cooked crumbled bacon and chopped fresh basil.
Generously grease a bundt pan or 10" tube pan with soft margarine or butter. Press whole almonds and candied cherries against buttered sides and bottom, making a pretty pattern or design on pan. Dust lightly with flour. Set pan aside. In a large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum. Beat until smooth, about 4 minutes with an electric mixer on medium speed. Pour batter into decorated pan. Bake in preheated oven @ 350°F for 45- 55 minutes, until toothpick comes out clean. Let cool in pan 10 minutes. Invert on rack and cool thoroughly.
Mix gingerbread mix, eggs and ginger beer. Pour in deep 9x13 pan. (Must be a deep pan to hold the milks while soaking.). In separate bowl, combine milks and ginger powder. Bake according to directions on box. When cake is finished baking, poke small holes in cake and slowly pour milk mixture over cake until pan is full. Slightly lift cake in pan to allow milk mixture to soak under the cake. Let cake sit in refrigerator overnight. Top with Cool Whip or fresh whipped cream.
Wash the cranberries. Put the berries and water in a saucepan. Cook until the berries are soft. Add sugar. Cook 3-5 minutes more, or until berries are boiling. Let the sauce cool down.
Preheat oven to 350 degrees. Combine first six ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork. Combine milk, yogurt, and egg substitute in a small mixing bowl. Add to dry ingredients, mixing thoroughly. Stir in sweetened dried cranberries. Spread batter into a 9-inch circle on an ungreased cookie sheet. Sprinkle top of scones with brown sugar. Cut into 8 wedges. Bake 30 to 35 minutes or until golden brown. Remove scones from oven and re-cut edges.
Bring milk just to boil in medium saucepan. Gradually add cereal, stirring constantly. return just to boil. Cook 1 to 2 minutes or until thick, stirring constantly. Remove from heat. Add salmon, 1 of the egg yolks, both egg whites, onion, parsley, salt, dill, pepper and lemon juice. Mix well. Shape into loaf in greased shallow baking pan. Bake at 375 for 30-35 minutes. Or prepare 6 salmon cakes and bake for for 20 minutes.
Combine butter and oil; set aside. Saute onion, peppers and garlic in 4 TB butter mixture in medium saute pan on medium heat until tender. Add shrimp, if using raw shrimp, saute till pink. Remove pan from heat, add next 3 ingredients. Place tortillas on foil lined baking sheets; brush 1 side of each tortilla with remaining butter mix. Turn tortilla over so buttered side is down; spread with shrimp mixture evenly over half of each tortilla, and sprinkle with cheese. Distribute mixture evenly between all tortillas. Fold over in half pressing a little. Bake at 475 for 8-10 minutes or until golden. Cut in half with a pizza cutter for appetizers or serve whole for brunch. Serve warm with salsa and sour cream if desired.
Preheat oven to 350 degrees F. Grease and sugar an 8" round pan or a 8" or 9" square pan. Cream the butter and sugar together using a mixer until light and fluffy. Add the egg and mix well. In a small bowl, sift together the dry ingredients. Add the flour mixture and the milk to the butter mixture, alternating them. Mix well. Combine all the streusel topping ingredients in a small bowl and stir until blended. By hand, stir half of the streusel topping into the batter. Spread the batter into the pan, smooth the top of the dough and sprinkle on the remaining streusel topping. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
Grind the spices from the garlic to the fenugreek seeds in the vinegar and salt. Wash pork and poke with a fork Marinate the pork in ground spice paste for 2 hours at least or overnight. Pressure cook for 1 whistle or cook till done. Drain fat if any. Slice the pork or cut into chunks and set aside. Slice the onion and saute in the oil till golden brown. Add the bay leaf and then the pork. Heat through. This makes lovely sandwiches too.
In a microwavable mug (roughly 1 cup measurement) mix together all of the ingredients. Mix in the chocolate chips. If you don't want to cook them off straight away, then place them in the refrigerator for up to 24 hours. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes. Serve warm with vanilla ice cream & enjoy!
In a heavy saucepan, melt all ingredients - stirring constantly - over low heat. Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing. YUMMO!
Cook onion, celery, and carrots in oil, over med-high heat in a large saucepan, stirring occasionally for about 4 minutes. Add 2 cups water plus all remaining ingredients, except for cheese. Cover and let boil, reduce heat and simmer for 10 minutes, or until the potatoes are tender. Sprinkle Parmesan on top and serve.
Heat oil in large nonstick skillet over med high. Add onion and next 4 ingredients; saute 3 min or til onion is tender. Add rice; saute 1 minute. Stir in broth, rind and salt; bring to a boil. Cover, reduce heat and simmer 45 min or til rice is tender. Remove from heat and let stand 10 minute. Stir in cilantro. Serve with lime wedges.
Preheat oven to 350°F Beat butter with granulated sugar and vanilla in a medium bowl until well blended. Stir in flour, spices and salt until just combined. Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes. Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack. Store in an airtight container. NOTE: if using a gluten-free flour, please follow your package directions for adding xanthum gum.
Place all the ingredients except biscuits in instant pot. Place the lid on top and make sure set to sealing. Press the manual button and select pressure time to 25 minutes. Allow it to come to pressure to cook. Meanwhile, prepare homemade biscuits or cook store bought biscuits. Once finished, do a quick release to remove the pressure. Remove the chicken and shred. Return it back to the instant pot and stir to combine. Serve in a bowl with a biscuit on top.
Heat oven to 400°F. Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl. Cut in butter using pastry blender or 2 knives, until mixture looks like fine crumbs. Stir in buttermilk so dough leaves sides of bowl and forms a ball. Turn dough onto lightly floured surface. Knead lightly 10 times. Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal. Score top into 8 wedges, cutting down halfway to the bottom. Bake 20 to 25 minutes or until light brown. Immediately remove from cookie sheet, carefully separate wedges. Serve warm.
Melt the butter in a medium saucepan over medium heat, and cook the shallots until soft. Add the rice and cumin, and cook for 2 minutes. Add the coconut, broth, and raisins, and bring to a boil. Cover and cook over low heat until all the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, add the parsley, and taste for salt and pepper. Serve immediately.