HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.). Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil. Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.
Cook the pearl barley in the stock til tender, about 45 minutes for regular barley, 15 minutes for quick barley. Combine everything once the barley is done. Serve and enjoy!
Preheat oven to 400 degrees. Lightly coat asparagus with 2 tablespoons oil and salt and pepper. Bake for 10 minutes. Whisk together remaining 1 cup oil and the lemon juice. Add salt and pepper to taste. Remove asparagus from oven, and set on serving platter and drizzle with dressing.
Preheat oven to 400 degrees. Grease the bottom and sides of a square glass baking dish. Put the oil in a large skillet over medium heat. When oil is hot add the shallot and onion, cooking until soft, about 5 minutes. Add the thyme and cook for another minute. Add tomatillos and stock to the skillet, cooking while stirring occasionally until tomatillos break up and become saucy, about 10 minutes. Put half the beans in the bottom of the greased dish, sprinkling with salt and pepper. Follow with a layer of the tomatillo mixture, then a layer of the shredded chicken, finally a layer of cheese. Repeat with the other half of the ingredients to make a second layer to the dish. Bake until the casserole is hot and the cheese is bubbly, 20 to 30 minutes.
Mix powdered sugar, graham cracker crumbs, coconut and peanut butter until well mixed and uniform consistency. Melt margarine, stir in vanilla and add to dry ingredients. Mix well and make into balls. Cover and refrigerate until choc is ready for dipping. Melt 1/4 cup paraffin wax in top of double boiler. Add 1/2 of 12oz bag of semi-sweet chocolate chips. Blend well. Dip balls in chocolate mixture (make more as needed) and cool on wax paper. Store in a cool place but do not refrigerate.
Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl. Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside. In large skillet cook sausage over medium heat breaking up into small pieces until browned. Remove sauage from skillet and place on paper towels to absorb grease. In heavy dutch oven or stock pot heat oil over medium heat. Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes. Add broth, whole beans and minced garlic to vegetable mixture. Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans. Add seasonings, cover and simmer gently over medium heat for about 30 minutes. Add heavy cream and cook covered over low heat for about 10 minutes. Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.
Mix all ingredients, except steak, in large resealable plastic bag or glass dish. Add steak; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade, reserving remaining marinade. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking.
Warm 1/4 cup (60 ml) of milk until it is tepid, don't let it simmer. Add the all purpose flour, fresh yeast, cold unsalted butter, 1 egg yolk, a pinch of salt and 2 teaspoons of the caster sugar to a blender. Pulse into a dry and crumbly mixture. Pour in the tepid milk. Pulse again until you get a firm dough. Add extra flour if the dough it too wet or sticky. Transfer the dough onto a well floured surface. Sprinkle with a little extra flour and start kneading the dough for 3 to 4 minutes. Shape the dough into a ball and wrap it loosely up in some cling film. It will raise a little so don't make it too tight. Let it rest at room temperature for at least 30 minutes to activate the yeast. In the meantime combine the rice, 1 1/4 cups (300 ml) of milk, the vanilla bean, a tiny pinch of salt and 2 oz (55 g) of caster sugar in a medium saucepan. Place the pan over medium-high heat and bring to a gentle boil. Then turn the heat lower and simmer the rice for about 20 minutes or until it is almost tender and the milk has almost disappeared. Keep an eye on it or the rice might burn. Take the pan off the heat and stir in the cream just to keep the rice moist or the pie will be too dry. Remove the vanilla bean. Heat the rest of the milk in a small saucepan. In a separate saucepan add 1 egg yolk and half of the remaining caster sugar. Whisk into a creamy mixture and then add the rest of the sugar as well. Stir the creamy yolk mixture for another minute. Then place the saucepan over medium heat and gradually pour in the hot milk while stirring constantly. Once the milk is added, add the cornstarch (or instant vanilla pudding powder) as well. Bring the yolk mixture to a light boil for 4 minutes until it thickens and turns into a runny custard consistency. Stir regularly. Add this warm custard to the cooked rice and stir well. Put the rice aside for now. Roll out the dough on a well floured surface and coat a tart tin with it. A small tin of 8 inches (20 cm) in diameter is perfect. Scoop the creamy rice filling in it and spread it evenly. Beat the remaining egg and brush the top with the egg wash. Bake the rice pie in a preheated oven at 356°F (180°C) for about 35 minutes until the top and the crust is golden brown. Remove the freshly baked pie from the oven and let it cool in its tin for 10 minutes. Cut it into wedges and serve lukewarm.
Preheat oven to 350. Spray 24 muffin cups with cooking spray. Cream the butter and sugar until smooth. Beat the egg yolks until well blended, and add them to the butter mixture. Add the lemon extract and combine. In a separate small bowl, mix the lime yogurt with the baking soda and set aside. Sift the flour, baking powder and salt together. Add it to the egg mixture alternately with 4 1/2 oz. of the lime juice, mixing thoroughly after each addition. Beat the egg whites well, and mix into the other ingredients. Add the grated peel. Fold in the yogurt mixture last, until thoroughly blended. Fill muffin cups about 3/4 full. Bake for 12-15 minutes. Cool for about 15 minutes, then dip the top of each muffin first in the remaining 2 oz. lime juice, followed by granulated sugar.
Cut slash in chestnuts with sharp knife. Roast on a baking sheet in 450 degree oven for 5-6 minutes (up to 15 minutes if needed); cool. Peel and coarsely chop. In a large skillet cook beef, sausage, onion, and celery till meat is browned and vegetables are tender. Drain off fat. Add 3 Cups of broth, chestnuts, uncooked rice, raisins, nuts, drippings, salt, cinnamon, and pepper. Cover, simmer 30 minutes or until rice is cooked stir to prevent burning. Remove from heat. Combine remaining 1/2 c broth and eggs; stir into meat mixture. Bake covered in a 3 qt casserole at 325 degrees for 30-35 minutes.
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved water (about 1/4 cup) if the sauce looks dry. Serve immeidately. Serves 4.
Place chicken in a pot and cover halfway with water; add half of the chopped onions, the carrots, 1/4 cup of the parsley, salt, and pepper. Bring to a boil, then reduce heat and allow to simmer for 45 minutes or until the chicken is cooked. Remove chicken and take the meat off the bone, cut into bite-size pieces; set aside. Strain the chicken stock and set aside. Mix the walnuts with the paprika and set aside. Brown the chicken pieces in the butter. Add the remaining onions, the chicken stock, the cinnamon, cloves, baharat, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes. Remove the bay leaves, then set on a serving platter, and garnish with the walnut and paprika mixture. Decorate with the remaining parsley and cilantro. Serve with rice and pita bread.
In a bowl, combine water, oyster sauce, soy sauce and sugar. In a non-stick skillet, heat oil over a little medium. Pan-fry tofu both sides until golden brown. Drain and set aside. Return to skillet. Use remaining oil to stir-fry ginger until light brown at medium high heat. Reduce heat to medium, stir in butternut squash, white pepper powder, tofu and sauce mixture. Combine well and bring to boil. Cover and simmer until squash turns tender, about 20 minutes. Uncover. Add a little more water if necessary. Stir in green onions. Serve hot!
For cake:. Mix eggs and sugar in mixer at high speed for 5 minutes. Combine everything else except for marshmallow creme and mix well. Combine the two mixtures together. Bake in greased and floured 13x9x2" pan at 350 for 30 minutes. Remove from oven and spread marshmallow creme on top of cake while hot. Let stand for only a few minutes and ice cake by combining all icing ingredients, mixed well with mixer. Spread icing very carefully over marshmallow creme.
Preheat oven to 350 degrees. Coat a 9x9 pan with nonstick spray. Combine the grated cheese together. Split chiles open by sliding a knife down from the top to the bottom and remove seeds and veins. Lay half of the chiles open in the bottom on the prepared pan. Sprinkle half of the cheese on top of chiles. Repeat. In a bowl, whisk together the eggs and sour cream. Pour over the cheese and chiles, carefully spreading to the edges. Bake for 30-40 minutes or until lightly brown at the edges and the center is set. Remove from the oven and let set five minutes before serving. Can top with salsa or enchilada sauce if desired.
wash chicken properly and put aside. soak rice in cold water. finely slice the onion. heat oil in a saucepan, add the onions and all the masalas(spices)keep a little water ready for onions when brown. brown the onions, brown in the literal sense not golden and not burnt. add ginger, garlic and the water which should be around half a cup,let it boil, you will notice the colour of this will be slightly brown, this is because of the water we add to very brown onions, this gives the pilau a s hint of cream colour when ready. now add chicken, fry chicken in the onions and masalas,the half cup should have dried up by now(when you add chicken). fry until chicken is tender add water if necessary, make sure the meat does not break, add the yoghurt about 2 tsp of salt or to taste and cook until yoghurt is dry. now with the the same cup you measured the rice, measure water we will need 5 cups of water filled to the brim, add the water to the chicken, let it boil. drain the water from the soaking rice and add rice to boiling water and chicken. let rice boil, taste salt if need be add more according to your taste. when water is almost dry, holes will form on the rice,reduce heat to very very low, use a simmerer if u have one, not necessary,. before covering rice sprinkle the cummin over the rice. cover with a lid that does not let steam escape from saucepan. leave on simmer for about ten minutes.make sure rice does stick to bottom of pan, if it does it will burn easily and rice will taste and smell horrible. when you lift lid to check the rice, the rice should let out a lot of steam and water should have dried, turn off heat mix the rice with a big fork like salad or serving fork,the aroma will be so good just scrumptious. you chicken pilau is ready, enjoy.
Preheat oven to 200 C. Make spinach pesto by placing spinach, nuts, parmesan,1/2 cup olive oil, juice, salt and pepper in a small bowl. Mix to combine, set aside. Place tomatoes, thyme, olive oil,salt and pepper in baking dish. Toss to combine. Roast 20 minutes. Add couscous and pour over stock. Cover with foil and cook another ten minutes. Top with spinach pesto to serve.
Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blend milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter.
Boil pasta in salted water until al dente; drain reserving 1/2 cup cooking water. Saute zucchini in hot oil over medium heat until golden around edges; add salt and pepper to taste; add pasta and saute for 3 minutes. Remove skillet from heat; stir in cheese and enough of the reserved cooking water to make a sauce; add tomato and basil; adjust seasoning and serve immediately.
Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot. Add sugar, Heat on medium-high heat, stir until sugar has dissolved. Bring to a boil and boil 3 minutes. Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam. Add a drop or so of food coloring if desired. Pour into hot sterilized half pint jats, Fill to 1/4" of top.
MAKES APPROX 3 CUPS "CONDENSED" MUSHROOM SOUP WHICH WILL WORK FOR MOST RECIPES CALLING FOR CANNED SOUP. Heat the butter on medium heat in a sauce pan. Add the mushrooms, and saute until cooked through. Add the sea salt, pepper, parsley. Cook and stir 1 minute more. Add the half and half. Allow the mixture to just come to a boil, then stir the tapioca flour into the water and add it to the milk. Cook and stir until thickened.
Preheat the oven to 375. Season the chicken with salt, pepper, and paprika to taste. Put the chicken in a shallow roasting pan. Beat egg yolk until light and then add the honey, rum, and chicken stock and beat until well mixed. Stir in garlic, ginger, and nutmeg. Pour the sauce over chicken and bake at 375 degrees for 45 to 60 minutes. Baste at least every 15 minutes.
Sieve flour, semolina flour, and salt onto a clean surface. Make a well in the middle. Mix oil, sugar, yeast and lukewarm water; leave for a few minutes to activate the yeast. Pour oil/water mixture into the well of the flour mixture. Slowly incorporate with a fork untill most of it is mixed. Get your floured hands in there and knead until a smooth springy dough is achieved. Place dough in a floured bowl; sprinkle with flour. Cover with a wet tea towel and leave in a warm spot for an hour or until doubled in size. Punch down and divide into 6 to 8 pieces. You can freeze at this point if you want to. Roll out about 3mm thick. Place on an olive oiled, and floured, sheet of tin foil. Stack them up for 15 minutes to rest before adding toppings and cooking. Preheat oven to its hottest setting. Place baking trays inside. When the dough is rested, remove hot tray from oven. Place dough, without the foil, in the oven. Bake for 8 to 10 minutes. Yummy.
Brown onions slowly in olive oil. Shred chicken (you can use leftover chicken from a previous meal or just pick up a roasted chicken at the grocery store). Slice green chiles and stir into the browning onions. Add refried beans (or omit, as you wish), chicken, cream cheese and cumin. Stir and taste, adding salt and pepper as needed. Serve as is or over brown rice if you aren't watching carbs, or stir in a cup of frozen corn kernels. Garnish with shredded cheese or olives, if you wish.
Heat oven to 350. In a large bowl sift together flour,1 1/2 cups sugar,salt and baking soda. Add eggs,pineapple and juice. Mix at low speed until blended. Pour into pan (I use a long square pan) and bake 30-35 minutes. Topping: In a medium sized pan combine the evaporated milk,sugar and butter. Bring to a low boil. Add pecans and coconut. Reduce heat and let simmer while cake is baking. Spoon over hot cake.
Preheat oven to 180°C. Stir in one ingredient at a time. Sounds silly, but it is very important! Bake for 40 minutes.
In a bowl add sugar then add butter. Beat till blended. Next add salt. Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Heat lard (or oil) in a large nonstick skillet over medium heat. Add potatoes, paprika, garlic powder, salt, onion powder, and black pepper. Toss to coat, cover, and let steam for 10-15 minutes or until potatoes are semi-soft, stirring occasionally. Remove lid, add onion (bell pepper if using), and herbs. Toss to coat. increase heat to medium-high and cook an additional 10-15 minutes, turning occasionally until potatoes are cooked through and crispy browned on the outside. Serve with ketchup if desired. OPTIONAL BAKE METHOD: Melt the fat, then mix all the ingredients together in a large bowl. Place onto a baking sheet in a single layer. Bake at 425°F for 45-60 minutes, turning/tossing occasionally.
On one piece of bread layer the cucumber, american cheese, lettuce leaves and generously slather the top half of bread with Miracle Whip salad dressing, replace top. Eat.
Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl. Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie,. Cut steam slits in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 minutes or until crust is golden brown. Remove from oven and let cool before serving.
Preheat oven to 350 degrees. Mix together the pie filling ingredients. Pour filling into unbaked pie crust. Mix together topping ingredients in a quart ziploc bag and mash to make crumble topping. Sprinkle topping over top of pie filling. Bake for 1 hour.
Blanch the asparagus and drain it on paper towels. Arrange the spears in a shallow serving dish and sprinkle with the minced shallot. Place the garlic and salt in a small bowl, and mash them together with the back of a spoon until the mixture forms a paste. Stir in the mustard and lemon juice. Whisk in the oil, vinegar, and pepper. Spoon this dressing over the asparagus. Garnish the asparagus with alternating bands of chopped egg white, parsley, and egg yolk. Chill thoroughly before serving.
In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the water, carrots, onion, soy sauce, ginger, and garlic. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in bok choy and uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender. Ladle into bowls. If desired, top with lo mein noodles.
Using a mortar and pestle or a spice grinder, finely grind the cumin seeds. Transfer to a bowl, add the chili powder, paprika, and oregano, and mix well; set aside. Season the beef with salt and pepper. In a large, heavy pot, heat 2 T oil over med-high heat. Working in batches, sear the beef, turning occasionally, until browned, about 5 minutes. Transfer to a plate. Add the remaining 1 T oil to the pot. Add the onion, jalapeno, bell pepper, and garlic and reduce heat to medium. Cover and cook, stirring occasionally, until the onion softens, about 5 minutes. Uncover, add the spice mixture, and stir well for 30 seconds. Stir in the beer and broth. Return the beef to the pot, cover and reduce heat to low. Simmer until the beef is fork-tender, 1 1/2-2 hours. Remove the chili from the heat and let stand for 5 minutes. Skim any fat from the surface. Bring the chili to a simmer over medium heat. Transfer about 1/2 cup of the cooking liquid to a small bowl and whisk in the cornmeal. Stir into the chili and cook until lightly thickened, about 1 minute. Season with salt and pepper. Spoon the chili into bowls and serve, garnished with cheese, red onions, sour cream or jalapenos, if desired.
In one bowl, beat together the eggs and milk. In another bowl, sift together the flour and baking powder. Season the cleaned crabs with salt and a generous amount of pepper. Dip crabs thoroughly in the egg mixture, then in the flour mixture. Set aside. Pour vegetable oil into a fry pan to about 1" deep. Heat to very hot. Cook crabs until golden brown, turning once, about 4-5 minutes on each side. Drain on paper toweling. Cut the toasted French bread into four pieces. Dress the bread of each sandwich with mayonnaise, lettuce and a couple slices of tomatoes. Place the two crabs inside each sandwich and season with a dash or two of hot sauce.
Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon. Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened. Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple). Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan. Remove the lid and cook, stirring frequently, for 15 minutes. Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away. Remove the cinnamon stick and bay leaf before serving. NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.
Cut chicken into small chunks. Place chicken into gallon baggie with flour. Turn to coat chicken. Heat olive oil in a nice size skillet with lid. When oil is semi hot, shake off excess flour from chicken and place into the oil. Do not worry about stacking the chicken. Put on lid and let cook for about 7 minutes. Stirring occasionally to cook evenly. Remove from heat when brown and serve.
Combine cake mix, flour, eggs oil and molasses and ginger in a large bowl. Stir until thoroughly blended (mixture will be soft). Refrigerate 2 hours. Preheat oven to 375°. Roll dough to 1/4-inch thickness on lightly floured surface. Cut with gingerbread man cookie cutter. Place cutout cookies 3 inches apart on ungreased baking sheets. Decorate as desired using raisins or candies. Bake at 375° for 8-10 minutes or until edges start to brown. Remove immediately to cooling racks. Cool completely. Store in an airtight container.
Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings. In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth. Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours. To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy. Enjoy!
Place all the ingredients except for reserved bean liquid into a food processor or blender. While appliance is running begin gradually pouring some of the bean liquid down the feeding tube. (Do not use water to thin the hummus.) Process until smooth and creamy. If the appliance is laboring you need to add more liquid. Scrape down sides of appliance. Taste test hummus and add more salt, lemon, etc if necessary. Hummus should be not too garlicky, not too lemony, not too pasty from the sesame seeds- a happy medium. Transfer prepared hummus to a serving bowl and garnish with a drizzle of olive oil around the inner edges of the bowl and a sprinkle of sumac. Lastly, garnish with a sprig of fresh parsley. Serve with chips, cut up vegetables, baked pita triangles, etc.