HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam the washed spinach leaves till soft.Completely drain any water released by the leaves. In a food processor, combine the Paneer, spinach, chilli ginger, Salt, chopped Mint leaves and aamchur, pulse till the Paneer is coarsely crumbled. Set aside. Make the Ravioli dough by combining & kneading together, the all purpose flour, salt and water. Cover with a wet kitchen towel and set aside. Grind the onions, Garlic, Garam masala, ginger and Cashew nuts into a paste. Heat Ghee, add this paste and Saute till the Raw onion/garlic smell disappears, add tomato puree, turmeric powder, Salt & pepper and stir for about 3 minutes, mix in the cream/ milk, stir in & remove from the stove. Roll the dough out on a floured surface, spoon the Paneer mix and fold over as shown MAKE SURE that there are no air pockets when you seal the paneer filling, or else, the raviolis will 'explode' when cooking them. cut into raviolis using either a ravioli maker or a simple pastry wheel (in which case, seal the edges firmly by hand). In a large pot, set water to boil with salt added inches After the water has really started bubbling away, gently add the Raviolis which will initially sink to the bottom, when they rise remove them from the water and place on the serving dish. Spoon the Makhani gravy over the pasta, garnish with Cilantro & serve hot.
Dice bacon strips and fry until crispy; remove the bacon pieces & reserve 3 tablespoons bacon grease. Dice 1 onion (medium to large) and cook in the reserved bacon grease until onions are soft and translucent. Add 3 cups of chicken stock. Add 1 cup of half and half (can also use 2% milk). Add 1/4 teaspoon of cayenne pepper (more or less to taste). Add 1 teaspoon kosher salt (more or less to taste). Add 1/2 cup of smooth peanut butter. Optional: toss the crispy bacon bits back in the soup pot (healthy? not in this kitchen! And it tastes so good.). Stir until combined and bring to a boil, then reduce to a simmer. Simmer for at least 20 minutes, stirring occasionally. If you like a creamy soup, you can use a stick blender on this to blend in the onions. Serve hot, with an optional garnish of chopped green onions.
In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp. Preheat a barbecue or grill pan to medium-high heat. Season the shrimp with salt and pepper to taste and grill for 2-3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve. Avocado Puree: Add the avocado, lime juice, sour cream and jalapeno to a blender and puree until smooth, scraping the sides of the blender as needed. Season with salt to taste. Place in a covered, airtight container and refrigerate until serving.
Preheat oven to 400. Mash the butter with the Creole seasoning,lemon pepper,rosemary,Tabasco sauce and lemon juice. Arrange shrimp in a baking dish and brush on the seasoned butter. Bake for 5 to 6 minutes. Serve hot. French bread goes well with this on the side. This can be made in advance, spread on the butter seasoning, refrigerate up to 8 hours. Heat and serve.
If using frozen shrimp, thaw as directed on package. Rinse and drain. Combine Cajun seasoning, Italian seasoning, and paprika in a large bowl Add shrimp and toss to coat. Melt butter in a large skillet over medium heat; add garlic and saut 1 minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce. Cook 5 minutes or just until shrimp turns pink. Remove shrimp with a slotted spoon and set aside, leaving broth mixture in skillet. Whisk together flour and remaining 1/4 cup broth until blended. Whisk into broth mixture in skillet and cook, stirring or whisking constantly, 2-3 minutes or until thickened. Add shrimp and cook 1 minute. Serve immediately over hot grits.
Heat a skillet to medium high and add olive oil. Add squash, onions, and red pepper. Season to your liking. Salt and pepper now with fresh asil at the end if you wish. Saute until lightly browned and tender crisp. Sprinkle with basil chiffonade and serve.
Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir. Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour. Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half. Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and wish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly. Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes. Strain cherry sauce using a fine sieve or chinois. Serve Fresh Bing Cherry Sauce hot or room temperature. Garnish: Fresh Bing Cherry Sauce with Whole Cherries. *Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.). Chef's Note: You can use any Muscat Wine.
Heat oil in a 6-quart crock pot, add pork, onion and garlic and cook until pork is browned. Drain excess grease. Add the water, chilies, enchilada sauce, tomatoes, taco sauce, bay leaf, salt, pepper and oregano, and cook over low to medium heat about 2 hours, stirring occasionally. After 2 hours, add more water if needed. Adjust seasonings if desired, and simmer 2 to 3 hours longer.
Preheat oven to 350F/180&deg;C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon. Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.
Preheat oven to 400°F. Spray 9x13 glass pan or jelly roll pan (15.5 x 10.5) with cooking spray. (I cut up the chicken into bite size pieces but the chicken can also be left in chicken tender sizes). Mix crushed cheese nips and cheddar cheese in a bowl. Combine egg, onion powder and garlic in a separate bowl. Dip chicken into egg mixture, and drag through the cheese nip/cheddar cheese mixture. Place chicken in single layer close together in glass pan. Bake uncovered 10 to 12 minutes or until no longer pink in the center, and the coating is crispy. Serve with barbecue sauce, ranch dressing or ketchup if desired,.
Whip cream, 2 tbsp icing sugar and vanilla extract until soft peaks form (approximately 3 minutes - but it depends on the cream). Place butter in a skillet and melt over medium heat. Add brown sugar, bread crumbs, and cinnamon. Mix well and cook, stirring constantly, to toast the crumbs, 3-5 minutes. Let cool completely (you may need to break up some of the crumbs if they've clumped together - this is easily down in the processor). Set aside 1 tbsp of crumb mixture. Spread 1 cup of crumbs in a large bowl. Mix the lemon juice into the applesauce. Spread 1 cup of applesauce over crumbs. Next 1/2 of the whipped cream; then the last of the crumbs. Finally, another cup of applesauce and the balance of the whipped cream. Sprinkle with the toasted almonds and reserved bread crumbs. Chill for at least 3 hours. Serve spooned into sherbet glasses or sauce dishes.
Separate, peel garlic cloves & place in small saucepan with oil; cover & cook over low heat, shaking pan often until golden & softened, about 25 minutes. Transfer to small food processor or blender; add next 5 ingredients & blend until smooth. Stir in onion; refrigerate in air-tight container for up to 1 week.
Preheat oven to 350 degrees. Grease a cookie sheet with unsalted butter. In a medium saucepan, melt 1 cup of the semi-sweet chocolate chips, the 2 oz. of unsweetened chocolate, and the 2 Tablespoons of salted butter. Remove from heat; add the eggs, sugar, rice flour, vanilla, and baking powder. Beat until combined, scraping sides of the pan. Stir in bittersweet chocolate pieces, the rest of the chocolate chips, and the 1 cup of walnuts. Drop about a teaspoonful of cookie dough on the greased cookie sheet about 2 inches apart. Bake in the 350 degree oven for 8-10 minutes or until the surface of the cookie looks dull and cracked. Transfer to a wire rack and let cool. This recipe makes about 36 cookies.
Preheat oven to 425°F Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
Combine the sugar, baking powder, cinnamon, cocoa, and salt, sift in the flour (to remove some of the larger pieces particularly in whole wheat flour), and mix. Mash the bananas. Add the water, skim milk, vanilla, and egg to the mashed bananas and mix. Combine the wet and dry ingredients and stir. Heat the griddle to medium/medium-high, and spray with non-stick cooking spray. Pour the batter into the griddle. Flip when bubbles appear. Cook until golden brown on both sides.
Defrost potatoes, melt butter, and mix together all ingredients. Bake at 350 degrees for 1 hour in a 9x13 baking dish. From Carol, I sprinkle it with paprika before baking.
Line 8-inch square pan with foil, extending foil over edges of pan. Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth. Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares. To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
Preheat oven to 400°F Brush a 12 by 18-inch baking tray with olive oil. Set aside. Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double. Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes. Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray. Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes. Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.
In a medium saucepan bring carrots, garlic and broth to a boil. Reduce heat and simmer 10-15 minutes, until carrots are very tender. Puree this mixture with a stick blender, food processor or regular blender; return to pot. Add milk, fish sauce, curry paste and brown sugar and bring to a simmer, then add salt to taste. In a large nonstick frying pan heat oil over medium heat. Add fish, skin side down if there is a skin. Cook for a couple of minutes, then turn over and cook until fish is just done. Cook time will vary according to the thickness of the fish. Mound cooked rice on plate, top with fish and then sauce. Sprinkle with cilantro to garnish.
Cut the florets off the head of the broccoli and separate them by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups. Discard the stalks, or save them along with any remaining florets to use in soup or a vegetable stir-fry. Bring 1/2 cup water to a boil in a medium pan, then drop in the broccoli florets, cover, and let steam as they cook, for 3 minutes. Strain in a colander. Put the steamed broccoli, onions, chili and garlic in a food processor and pulse on and off to chop (do not puree the vegetables), or chop by hand. Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg or egg whites and milk and mix thoroughly with a wooden spoon. Smear the bottom of a large, nonstick skillet with 1/4 teaspoon of butter and set it over medium heat for about 1 minute. Drop tablespoons of the batter into the hot skillet, placing them far enough apart so that the pancakes don't touch, and cook over low to medium heat for about 1 minute. Turn the pancakes and cook the other side for 1 minute. Transfer them to a hot platter to keep warm while you continue making the rest until all the batter is used up. Mix all of the ingredients for the Mock Sour Cream together and spoon 1 teaspoonful on top of each pancake, then top with a sprinkle of paprika.
Preheat oven to 350 F. Mix cottage cheese, beaten eggs and parmesan cheese. Spread < of the meat sauce in the bottom of a 9X13 pan and top with 3 noodles. Top with sauce, = of the cottage cheese mixture and 1/3 of the mozzarella. Repeat with 3 more noodles, sauce and cheeses. Finish with 3 noodles and the remaining sauce and mozzarella. Bake for 30 minutes or until noodles are tender and the cheese has melted. In a large non-stick skillet, stir cook ground chicken, onion, garlic , basil, oregano and salt until the chicken is no longer pink. Add remaining ingredients and simmer for 30 minutes. Leftover sauce can be frozen and reheated in the microwave. .
Combine ingredients in a blender or food processor and blend until smooth. Chill and serve over salad.
Brown hamburger. Mix hamburger, soup and green beans. Put this mixture in a buttered 9x13-inch cake pan. Layer the tater tots over the top. Bake at 350°F for 45 minutes. NOTE: If casserole seems too thick, you may add a little more soup or add a little milk.
Preheat oven to 400 degrees. Combine 4 cups flour, 2 tablespoons sugar the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky. Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper. Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done. ~~~FREEZING INSTRUCTIONS~~~~. To freeze: Allow scones to cool. Freeze in a rigid container or in freezer bags. Seal, label and freeze. To serve: For crispier scones, thaw/reheat in a 325 degree oven for about 5 minutes. For softer scones, thaw/reheat in the microwave for about 1 minute on 30% power.
In a large saucepan, cook ground beef with onions and garlic, stirring frequently, until browned and pour off drippings. Add tomato sauce and chili powder and bring to a boil. Reduce heat and simmer uncovered for 8-10 minutes or until most of liquid is absorbed, stirring occasionally. Meanwhile, heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat until sizzling. Add potatoes, pressing into one layer. Cook 5 minutes or until bottom is golden brown. Turn with large spatula and continue cooking 4 to 5 minutes or until bottom of potatoes are golden brown, reducing heat if potatoes are browning too quickly. Don't worry if potatoes break apart when you turn them and just pat them back together with the spatula. Spoon ground beef mixture over potatoes and top with tomatoes, chilies and cheese. Broil 3 to 4 inches from broiler 2-3 minutes or until cheese is melted.
Preheat oven to 450. Saute' sausage with the onion, 1/2 teaspoon fennel seed, oregano, basil and garlic. On the pizza crust spread a thin layer of mozzarella and a layer remaining items in this order, pizza sauce,sausage, diced tomatoes and kraut. Sprinkle remaining fennel seed over kraut, top with remaining mozzarella and sprinkle with parmeasan. Salt and pepper to taste. Bake for 18 to 20 minutes.
Wash potatoes and prick several times with a fork. Bake in foil in a preheated oven for 45 minutes to 1 hour or until done. Let cool. Cut potatoes. Melt butter in a heavy sauce pan over low heat. Add flour, stirring until smooth. Cook 1 minutes, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until mixture is bubbly. Pour into crock pot and then add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese and chicken granules. Cook on High for 4 hours. Stir in the sour cream right before serving. If soup is to thick, add a little milk at a time until desired thickness is achieved. Garnish with additional sour cream and crumbled bacon.
Combine sugars, eggs that have been beaten well, salad oil and grated zucchini and vanilla. Sift the dry ingredients and add to the liquid. Mix just until flour is mixed inches Bake at 350 degrees for 50-60 minutes.
Rinse berries and place in large kettle with water. Bring to a boil and simmer for 5 minutes. Drain berries and put threw cheesecloth to remove all seeds. Add back to kettle with sugar. Boil to 220 degrees (-2 degrees for each 1000 feet above sea level)- I just used 220 in Ohio.?. I have noticed I need to boil at the 220 mark for awhile for a nice gel, so make sure you not only hit the 220 mark but go for 221, to be on the safe side. Put in sterilized jars.
Preheat oven to 375 degrees. In a saucepan, melt butter. Stir in flour, parsley, salt, thyme, and pepper. Gradually add all of the milk (3C+2T); bring to a boil. Cook and stir for 2 minutes; set pan aside. Combine in a large bowl the potatoes, ham, and onion; place half in a greased 2 1/2 quart baking dish. Top with half of the sauce; put in rest of potato mixture; and then put in last half of the sauce. Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender. Bake uncovered, 15-20 minutes longer, or until potatoes are fully cooked. If you need to have an oven at 325 degrees b/c of the rest of the meal, cook 2 hours covered and then 15 minutes uncovered.
Steam broccoli and cauliflower until crisp-tender. Drain. Put in greased 9x9 oven proof baking dish. Mix up next five ingredients and pour over veggies. Sprinkle with bread crumbs and crumble oregano over. Bake at 350 degrees for 20 minutes or until brown.
Mix pudding as box directs. Add to pudding the Cool Whip and sour cream; stir. When pudding is mixed, layer pudding, vanilla wafers, bananas, pudding, vanilla wafers and bananas, etc.
Put all ingredients into the bread machine and run using the dough cycle. When the dough cycle is done, roll out dough on a floured surface. Fold in the sides in thirds and roll out again. Jelly roll the dough, and put it into a greased bread pan. Let rise for 60 minutes. Bake at 400 F for 15 minutes.
Brown sausage in large skillet or saucepan and drain. Combine sausage and cheese and stir until cheese is completely melted. Split english muffins. Divide mixture equally by placing even amounts onto bottoms of english muffins. Replace tops and wrap with plastic wrap. Store in freezer bag and freeze until needed. To use: Microwave for 1 minute.
Preheat the oven to 375 degrees, F. Fold each square of parchment in half and cut out a heart shape. (You have all done this before-in school when you made Valentine cards.). Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray. Sprinkle both sides of fish with salt and pepper; set aside. Wash asparagus and break off and discard the woody ends. Lightly spray olive oil on the asparagus and toss with a pinch of kosher salt and pepper and the lemon zest. Divide the asparagus in half; put half of the asparagus on each of the hearts, just to one side of the center of each heart. Put one piece of fish on top of each bundle of asparagus. Top with one sprig of dill (or half of the dried dill), a slice of lemon and either 1/2 of the butter or a light drizzle of olive oil. Splash half the wine on top of each piece of fish. Now, to wrap up these packets: fold the top of the heart over the fish and asparagus. At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well. Move down about 1/2 inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point. Fold and crease the point twice. You now have successfully wrapped your fish en papillote--yeah! Place the packets side by side on a baking sheet, making sure the packets aren't touching. Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes. To serve, put a packet on your sweetheart's plate, place in front of her, and with a dramatic flourish and a "watch out for the steam," carefully slice the packet open with a sharp knife. You watch out, too-the steam will be very hot.
In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low. In a small bowl dissolve the sugar in the water, and add yeast. Wait until the mixture foams slightly, then blend into the dry ingredients. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans. Slash diagonally every few inches.If desired, brush with melted butter. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. Preheat oven to 400 degrees. Bake for 40 to 45 minutes. Remove from pan to cool.
Finely shred potatoes. Soak potatoes in cold water to remove starch. (A flour sack towel works well for this- place towel in a bowl with edges hanging over the sides. Put the potatoes in the bowl and cover them with cold water.) After 10-15 minutes squeeze out potatoes, rinse bowl, and repeat the soaking process one or two more times as needed to remove all the "pink," or "white" starch which sinks to the bottom of the bowl. While potatoes are soaking finely chop the parsley, and finely shred the zucchini and onion. Put onion and zucchini in a colander to drain off excess juice. You can carefully press out even more juice. The key to the success of these latkes is washing the starch from the potatoes and removing any excess liquid from the vegetables. After the final soak, squeeze out as much water as possible from the potatoes. If using a towel, then twist the top of the towel continuously, squeezing the potatoes into a ball, and wringing out all the fluid. Combine potatoes, zucchini, onion, parsley, salt, herb seasoning, eggs and flour in a large bowl and mix well. Heat oil in a medium skillet until the surface is shimmering. Add large spoonfuls of latke batter to the oil and shape them into pancakes about 1/4 inch thick. Fry until golden brown (approximately 6 minutes each side).
Cut slits in pork and rub with salt, garlic & liquid smoke or soy sauce. Wrap in plastic and let in rest overnight in the fridge. 10-12 hours before serving, place in crockpot. Add an inch of water. Turn crockpot on low and leave it to cook for 10-12 hours, flipping pork over halfway through. Remove from the crockpot and shred with two forks. Eat as is or on a sandwich or even stir fried quickly with some shredded cabbage!