HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in an 8 litre (280fl oz) pressure cooker, using a medium heat. Add the vegetables and cook for 10 minutes or until the onion is soft. Add the garlic, bay leaves and thyme and cook for a further two minutes. Add all remaining ingredients and stir well. Lock on the lid and bring the cooker to high pressure over a high heat. Once high pressure is reached, reduce the heat to stabilise the pressure and cook for 40 minutes. Remove the cooker from the het and release the pressure using the quick release method. Remove lid carefully.
Using a 3 quart dish, combine onion, mushrooms, oil and butter. Cover and place in microwave on high for 5 minutes. Stir in rice, broth, wine and turmeric. Cover again and microwave on high for 15 minutes. Cut asparagus into 1 inch pieces. Next, stir rice mixture and microwave on high uncovered for 10 minutes. Now with a fork toss the asparagus into the rice. Cover and microwave on high for 5 minutes more. Remove the rice from the microwave and let stand (covered), for 5 minutes. Stir in the parmesan cheese with fork and season with salt and pepper. Enjoy!
Preheat oven at 425°&#65318;. Buttered muffin cups. Put chocolate and butter into a "plastic" bowl and microwave for 1 mimute. Take out the bowl from microwave and whisk until smooth. Add sugar into the bowl and whisk well. Break eggs into the bowl and whisk well. Add flour into the bowl and whisk well. Divide the chocolate mixture into muffin cups. Bake in the preheated oven for 12 minutes. Leave them in the oven for 1 more minute. Cool cake in muffin cups on a rack for 5 minutes, then run a knife between cake and cup rim. Invert cake onto a plate and dust with powdered sugar and serve warm.
Preheat oven to 400°. Rinse shrimp and drain well on paper towels. Combine cornstarch, salt and cayenne pepper in shallow dish and stir with whisk. Place egg whites in medium bowl and beat with electric mixer until frothy, about 2 minutes. Place coconut in shallow dish. Coat baking sheet with nonstick cooking spray. Working 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut pressing in gently with fingers. Place shrimp on prepared sheet. Repeat with remaining shrimp and lightly coat shrimp with cooking spray. Bake 20 minutes or until shrimp are done, turning after 10 minutes. Serve with pineapple salsa. Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice and pepper together until well blended.
Preheat oven to 350°F Grease a cookie sheet. Beat the egg whites in a large bowl on medium speed, till soft peak stage. Add the sugar gradually. beat till glossy stiff peaks form. Carefully fold in cardamom, dates and nuts. Drop mixture by the tablespoon onto cookie sheet. Bake for 10 minutes.
Boil water, butter and salt. Pour over flour. Mix when cool enough to handle. Add egg. Mix. Knead dough. Allow to rest 15 minutes covered. Roll out dough and cut out circles. Fill with desired filling (I like potato and onion). Boil in salted water. Pierogi is done when it floats to the top. Note: Serving size is approximate. I had to fill something in the field. The amount you get depends on the size you make them.
Cheese sauce: Put all ingredients in a sauce pan and cook on a low heat until cheeses are melted and everything is mixed into a smooth sauce. Remember to stir often. Cut toast into triangles. Put into a 13x9-inch baking dish. Arrange turkey slices on toast and cover with hot cheese sauce. Top with tomato & bacon. Sprinkle with Parmesan cheese. Bake at 400 degrees until bubbly. Garnish with parsley.
Combine cabbage, green onion and parsley in a large bowl. Stir together vinegar, sugar, salad oil, and salt until sugar dissolves. Pour dressing over vegetables. Toss to coat. Cover and chill. Separate yolk from white of 1 egg. Cut up the white and toss with the cabbage. Slice remaining egg. Arrange slices over the top of the salad. Sieve yolk over the egg slices.
Preheat oven to 500 degrees. Place crust on greased baking sheet. In a small saucepan heat olive oil over med heat, when oil starts to ripple add in bell peppers and onions. Cook until soft. Next, melt in butter and sprinkle in flour, to create a roux. Stir for about 2 minutes Slowly pour milk in, stirring constantly until very warm, Be sure not to let it come to a boil. You should start to see a bit of steam coming from the pan. When sauce is thickened, remove from heat. Add in Parmesan cheese and stir gently until it is melted. Let sauce cool about 10 mins and pour over crust. Layer roast beef across pizza and top with cheddar cheese and mushrooms(if desired). Bake 15-20 mins until edges of crust are golden brown and cheese starts to bubble.
Cut meat into 1-inch squares. Brown meat in hot shortening in a large saucepan or deep skillet. Transfer meat to a casserole or small roasting pan. To the pan, add water and gravy mix. Bring to boiling, stirring constantly. Stir in onion, brown sugar, vinegar, Worcestershire sauce, ginger, and bay leaf. Season to taste with salt and pepper. Pour sauce over meat in casserole, and cover. Bake at 350 degrees F for 1 1/2 hours. Serve over hot cooked noodles.
Mix flour, baking soda and salt in a large bowl. In a small bowl combine oil and sugar; add buttermilk and eggs and mix well; stir into dry ingredients just until moistened. Fill 2 greased 8"x4"x2" loaf pans (or five 5"x2 1/2" mini loaf pans) about 1/3 full. Combine cinnamon and remaining 1 cup sugar; sprinkle half over the batter; top with remaining batter and cinnamon-sugar; swirl batter with a knife; sprinkle with nuts. Bake at 350°, 45-55 minutes or until toothpick comes out clean; cool in pans for 10 minutes before removing to a wire rack.
Marinate the beef cubes with salt,pepper,4 green chillies,garlic and half the quantity of chopped ginger for half an hour. Pressure cook the meat till tender with 1/4 cup water. Reduce the liquid till you get a thin film of gravy at the bottom of the cooker. Separately,boil the potato cubes with a pinch of salt,drain and set aside. Next,heat the oil in a pan and fry fennel seeds, cinnamon, cardamom, bay leaves and cloves for 30 seconds. Then add the onion, remaining green chillies and ginger alongwith 6 curry leaves. Saute till onion turns limp and translucent. Add the cooked beef (with remaining gravy),red chilli powder, turmeric powder and potatoes.Stir well. Then reduce heat to low and add half cup coconut milk diluted in 3/4 cup water and salt. Cover and cook for 15 minutes. Finally, increase to medium heat, add the remaining 1/2 cup coconut milk and bring to a boil. Add the rest of the curry leaves and cook on low heat till the gravy is not too runny.
Soak the raisins in liqueur for at least 15 minutes ahead of time. (add more triple sec if it doesn't cover the raisins). Preheat oven to 425°F. Combine dry ingredients and cut in the butter with a pastry blender until it resembles course meal. Drain the liqueur from the raisins. Mix the eggs, cream, and raisins. Add the egg mixture to the flour mixture, stirring just until a dough forms. Turn the dough on to a floured board and knead LIGHTLY for one minute (don't overwork the dough). Pat the dough into a 3/4 inch thick round. Cut into 8 wedges and place on a lightly greased cookie sheet. Bake for 15 minutes until golden.
MINT LEAF ICE CUBES: To make the mint leaf ice cubes, place one whole mint leaf in each ice cube tray compartment. Fill the tray with water and freeze until completely solid. TEA/PUNCH: Place the fresh mint leaves and lavender in a teapot, pour the boiling water over the leaves and brew for 10 minutes. Allow tea to cool completely. Strain the tea and add the ginger ale, grape juice and ice cubes. *Important*: Add the ginger ale just before serving. If you add it too early before serving, the ginger ale will loose its fizz. If serving in a punch bowl, float lavender buds and mint sprigs on top. Garnish each serving with an orange or lemon slice, if desired. Don't forget to show off your newly acquired purple tongue! Approximately 12 cups.
Fry the bacon in a large saucepan over med heat until crisp; remove bacon from pan, reserving 1 tablespoon of drippings in the pan. Crumble bacon and set aside. Add leeks to drippings in pan; stir/saute 7 minutes or until tender; stir in beans, broth, and water; bring to a boil. Lower heat and simmer 10 minutes or until beans are tender. Place half of the bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape), secure lid on blender. Place a clean dishtowel over opening in blender (to prevent spills), and process until smooth. Pour pureed bean mixture into a large bowl. Repeat procedure with remaining bean mixture. Stir in lemon juice, salt, and pepper. Ladle about 1 cup of soup into individual bowls (8); top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.
In a small, heavy saucepan over low heat, melt butter; remove from heat. Stir in chives (or parsley) and lemon peel. Keep warm until serving in small, individual serving bowls.
Preheat oven to 350F and grease two loaf pans very well. Cream butter and sugar; add egg and blend well. Combine liquids together; add alternately with whole wheat flour to first mixture. Sift white flour, baking powder, baking soda and salt together. Add with prunes and walnuts to first mixture; beat thoroughly. Pour into prepared pans and bake for an hour or until bread tests done.
While the broth cooks make the Recipe #300887 and chill after you shape into disks and wrap with plastic wrap. BROTH: place drained and rinsed chicken in large pot and cover with chicken stock. Bring to a simmer, for two hours, adding stock as necessary. Remove chicken to a bowl and discard skin, bones, and anything you would not serve a king. Remove two cups of broth and stir in the Corn startch stirring well into the soup to thicken. When it has thickened enough for your taste, roll out and arrange bottom crust in 10" glass pie plate and brush with beaten egg white. Let dry a few minutes while you finish the filling. Ladle Black Birds (or chicken) and veggie filling into pie shell and pour thickened soup over all. Be sure to do this on a sheet pan to keep your oven clean. Put top crust on and crimp edges. Cut steam vents in the shape of crows feet around the center of the top crust. Beat yolk with a drop or two of cream and paint the top crust to give top crust a homey look. Bake at 400" for 50 - 60 minutes. Cover with foil last 15 minutes if it becomes too brown for you. Serve hot with a salad and the queen will think it is such a dainty dish.
Chop celery, onion, cilantro. Place the lamb (bones optional, for flavoring), spices, margarine, celery, onion, and cilantro into a large pot over a low heat. Stir tomatoes(without juice) into the mixture and let simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. Stirring occasionally. About 10 minutes before serving turn the heat to medium-high, place chickpeas and vermicelli into the soup, let cook about 10 minutes. Serve soup with lemon wedges on the side. This is optional: serve with warm slices of bread, dates and boiled eggs (cut in half and sprinkled with cumin and salt).
In a small bowl, combine the miso paste, sugar and awamori then mix well. Drain the can of tuna if it still contains oil or water. Heat a pan using medium heat then add the tuna. Lower the heat then add the miso paste mixture then continue stirring. Turn off the heat once the ingredients are well combined. Do not cook too much or else the miso will lose its taste or will have a different smell. Let it cool before using. To make the rice ball, you will first need to wet your hands with water. It would be helpful if you prepare a bowl of water and a clean towel near you when making onigiri. The water will prevent the rice from sticking to your hands while the towel can be used to wipe your hands. Once your hands are wet, spoon out about a handful of rice and put it at the top of the palm of your hands. Put about a teaspoon of the abura miso in the middle then press the rice so the filling will be covered with rice in the middle. You can form a ball-like shape onigiri with the abura miso filling in the middle. Use one palm of your hand to support the base of the onigiri. The other hand will help to shape the onigiri into a somewaht-triangular shape. Press firmly but not too much. Just enough so that the onigiri will hold its shape and will not break. Do not press too firmly as the rice might become hard when the rice ball cools down completely. Cut out a rectangle from the nori sheet big enough so that it will reach the middle part of each side of the rice ball holding the base. Press the nori sheet onto the rice ball then wait for it to stick with the rice then you can serve.
Set oven to 350 degrees. FOR CRUST: Combine all ingredients, and press into bottom of a 9 or 10-in spingform pan. Bake at 350 degrees for 10 mins; cool, increase the oven temperature to 375 degrees. FILLING: Beat cream cheese and sugar until smooth. Blend in eggs one at a time. Then add remaining ingredients, mixing well. Pour into pan. Bake at 375 degrees for 10 mins, then lower temperature back to 350 degrees, for 35-40 mins, or until lightly golden, and just set. Cool 5 hours, then refrigerate 8 more hours or overnight.
Beat these ingredients together and serve with fresh fruit of your choice (i.e. strawberries, rockmelon, grapes, etc.).
Heat 1 Tablespoon of olive oil in a large soup pot over medium heat and cook diced chicken pieces for 5 minutes, stirring often so they don't get brown - remove chicken and set aside. Heat 1 Tablespoon of olive oil in the same large soup pot over medium heat and add onion cook for 1 minute stirring often. Press 2 cloves of garlic into the pot over the onions and cook for another minute - continue stirring so the onions and garlic do not brown. Add the two cans of green chilies and cook for another minute. Add the cooked chicken, refried beans and broth (I buy broth by the carton and measure the broth by filling the empty refried bean can) - blend this mixture well. Add 1 Tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite) - simmer soup on medium low heat until heated through. At this point the soup is ready, but if you simmer on low heat for another 15 - 30 minutes it will give the seasoning a chance to blend well. While the soup is simmering preheat oven to 350 and cut the tortillas into very thin strips using a pizza cutter - when watching carbs I use 1/2 tortilla per person. Place tortilla strips 2 teaspoons of olive oil and 4 pinches of salt in a ziplock bag and shake well. Spread into 1 layer on cookie sheet spayed with oil (make the strips in shapes rather than all of them be completely flat) and bake for 5 - 7 minutes. (I have also toasted these in a large frying pan if you prefer method). This recipe makes four hearty 2 1/2 cup portions - Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves. (Serving Idea: I have also served this soup with cheese quesadillas).
Marinade Preparation: Mix liquid ingredients in a mixing bowl. Stir in herbs and spices. Pour over chicken. Marinade in refrigerator for 2 hours. Batter preparation: Place 3 cups of flour in a large mixing bowl. Set the other two cups aside for later. Mix in 3/4 tsp salt. Pour in 2 cups beer and whisk until evenly mixed. The mix will be thick. Slowly add small amounts of water, mixing thoroughly until batter is a pancake mix consistency. You may not need all of the water. Be careful not to thin the batter too much. Crack and add 3 eggs, mix thoroughly. Place in the refrigerator uncovered for at least one hour. Cooking Preparation: Remove chicken marinade and beer batter from refrigerator. Place the two cups of flour set aside from the batter recipe on a plate or a flat surface. Heat oil in a frying pan to just before the smoke point (temperature varies by oil type). If the oil is smoking, reduce heat. Lightly flour chicken pieces and place in batter with a pair of tongs. After chicken pieces are thoroughly coated, SLOWLY place into the oil in the frying pan. Let cook for 5 to 7 minutes undisturbed and gently flip. Repeat process until the chicken pieces have reached an internal temperature of 170 degrees and is golden brown. It is important to let the chicken cook undisturbed, only moving it to flip. Place chicken on a wire baking rack to drain and cool (paper towels will cause the chicken to become soft and mushy on the bottom). Once cool, serve and enjoy! refrigerate any unused batter.
Combine all the ingredients in a small bowl, cover, and set aside to marinate at room temperature overnight, stirring occasionally to distribute the flavors. Stored in the refrigerator, the marinated olives will keep well for several weeks, just stir before serving. (Note: Sometimes the vegetable oil will get cloudy in the fridge. This is okay and it will clear up when brought to room temp).
Pulse garlic and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, basil and chives. Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. Season to taste with salt and pepper. Preheat oven to 450 F and grease a baking sheet. In a bowl, massage the kale with a bit of olive oil, salt and pepper until well-coated, set aside. On a floured surface, roll out the dough to form a 12-inch circle. Transfer the dough to the baking sheet and cover it with the pesto. Top with mozzarella rounds. Add the shaved zucchini ribbons and massaged kale, then sprinkle with half of the parmesan. Drizzle pizza lightly with olive oil, salt and pepper. Bake for 10-13 minutes or until crust is golden and cheese has melted. Remove from oven and top with the fresh basil, chives, avocado and the rest of the parmesan.
Drain pineapple, reserve juice. Dissolve orange juice concentrate in the pineapple juice. Mix instant pudding into the juice, add sliced bananas, pears, apricots, and peaches (bite sizes). Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator.
In a small saucepan, place the water and agar-agar flakes, and simmer for 5 minutes to thoroughly dissolve the agar-agar flakes. In a food processor, process the tofu and vegetable oil to a smooth puree. Add the dissolved agar-agar mixture, soy milk, sweetener, and vanilla, and process for 1-2 minutes or until very smooth and creamy. Taste and add additional sweetener or vanilla, if desired. Transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions. (Or, if you don't have an ice cream maker, pour the mixture into a large shallow pan, and place it in the freezer. Stir the mixture every hour or so to give it a smooth texture. When completely frozen, remove it from the freezer, and allow it to sit at room temp).
Open a bottle of beer and keep it in the fridge overnight. It doesn't have to be completely flat, but just so it's not bubbling over when you go to make the bread. Mix beer and water together, and heat in microwave for 1 minute, to very warm, but not boiling. Pour into bread machine pan. Place all ingredients in order into bread machine pan. Set bread machine to basic or rapid white, light crust.
Cook milk and flour together until thick. Set aside to cool. Beat the butter and crisco together for 4 minutes. Add sugar to butter mixture and beat 4 more minutes. Add cooled milk and flour mixture to bowl and beat another 4 minutes. Add vanilla and almond extract and beat until integrated into frosting. This easily frosts a two layer cake or 11x13 sheet cake. Best with Duncan Hines Devils Food cake.
In a bowl, combine the first seven ingredients. In another bowl, combine the egg, buttermilk, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until the second side is golden brown. Serve with berries if desired.
Combine cream cheese, roast beef, olives, dill, horseradish sauce, and Worcestershire sauce. Finely chop green onions and add to cream cheese mixture. Press into serving dish and top with plastic wrap, pressing the plastic wrap firmly on top of the cream cheese. Cover and refrigerate at least 8 hours or overnight. Serve with crackers.
Mix flour with water and add crushed tomatoes, onion, salt, and pepper. Combine the mixture well with a wooden spoon to form a smooth cream. Put oil into a frying pan and heat it well. Spoon a large tablespoon of mixture into oil, frying until 1 side is browned. Flip over to brown other side.
Crust: Combine crumbs and margarine pressing all but 1/3 cup in bottom of 9x13-inch pan. 2nd layer: Mix cream cheese and sugar together and fold in Cool Whip. Spread over crust and chill. 3rd layer: Put water, cornstarch, and sugar in sauce pan boil until thick. Add Jello; chill. Cut up peeled peaches, add to Jello mixture. Pour over cream cheese mixture and sprinkle remaining crumbs over top. Refrigerate until served.
In a medium stock pot, saute onion and garlic in oil. Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water. Bring to boil and simmer for 5 to 10 minutes. Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.
Combine all ingredients in a large bowl. Toss to combine and evenly distribute all ingredients. Cover and chill at least 4 hours, or best overnight.
Saute veggies and garlic in butter for about 15 minutes. Add water, bay leaf, and basil; simmer, covered, until vegetables are tender. 20 - 25 minutes. Mash the veggies or process briefly in a food processor. Do not make it into a homogenous mix. You should still be able to discern separate ingredients and colors. Add the chicken stock and optional meat. Heat and season with Worcestershie and paprika before serving.
Beat together egg and milk set aside. Pound chicken breasts until 1/2 inch thick. Mix together all breading mix ingredients in a deep dish or plate. In a large heavy skillet, heat oil over medium heat until hot but not smoking. Using a double breading process, bread chicken in this order: coat both sides of chicken in breading, dip in egg wash coating both sides, then coat both sides again in breading. Fry chicken until golden brown on both sides about 8 minutes. Top each piece of chicken with two slices of cheese overlapping, then place 2 slices of bacon lengthwise. Cover to let cheese slightly melt. Assemble sandwiches in this order: lettuce leaves, 2 slices of tomato overlapping, chicken, and add 2 teaspoons of mayonnaise on each top half of bun.
Preheat oven to 325°F. Line two cookie sheets with parchment paper. Place flour, baking soda and salt in a mixing bowl; whisk to combine; set aside. In a large mixing bowl, beat butter and sugars, mixing until thoroughly blended. Beat in egg, egg yolk and vanilla extract. Add dry ingredients and beat at low speed with electric mixer just until combined. Stir in chocolate chips. Bake for 10 minutes or until golden brown.
Saute onions in the oil. Add in the rest of the ingredients. Simmer 30 minutes. Serve over tomato slices.
Boil pasta and put it at the bottom of a casserole dish. Mix in the artichoke hearts. Saute garlic onions, peppers, and chicken breasts, Add salt, oregano, and crushed red pepper. Layer the veggies & chicken over the pasta and artichokes. Top layer will be fresh mozzarella, tomatoes, and basil leaves. Mix them up or stack them to resemble the Italian flag. Drizzle with olive oil and bake for 15 minutes at 300 degrees. Finish with balsamic vinegar.