HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the cake: Preheat the oven to 350 degrees and butter and flour a 9 X 2in round cake pan (or equivalent springform pan). Sift together the flour. salt, baking powder, baking soda, and cardamom. Peel the ginger and chop it coarsely. Measure out about a 1/4 C of ginger pieces and mix 2 T of sugar in with them, then pulverize in a food processor or chop extremely fine. Combine the ginger, remaining sugar, and butter in the bowl of a standing mixer. Cream the mixture on medium high until pale and fluffy, 3-5 minutes, scraping down the bowl as necessary. Add the eggs, one at time, and beat 30 seconds after each addition. Add vanilla and mix well. Reduce the mixer speed to low. Add the flour and spices, alternating with the buttermilk, mixing until just blended. Then beat for an additional minute to fully incorporate, if the batter is very thick, add more buttermilk. Pour the batter into the pan and spread the top evenly with a spatula. Shake th pan gently to settle the batter. Place the cake on the lower oven rack and bake 45-50 minutes, or until a tester comes out clean and the cake is golden brown and puffy. Cool for 10 minutes in the pan before removing to wire rack to cool completely. For the sauce: If using whole fruits, rinse, drain, peel, and cut into 1/2 in pieces, discarding the pits. If using berries, rinse and remove stems. Combine the lemon juice, sugar, and water in a medium saucepan. Bring to a boil and cook over high heat until the mixture thickens slightly, about 3 minutes. Add the fruit, reduce the heat to low and cook uncovered for 15-20 minutes or until the sauce is thick and syrupy, stirring occasionally. Stir in the vanilla and liqueur, remove from the heat, and cool the sauce completely before serving with the cake.
Cook onions and mushrooms in sauce pan, and slowly add in the rest of the ingredients. Add the spinach last. Once all the ingredients are mixed in together, top with cheese. Serve with nacho chips. Can also serve with tomato relish.
Preheat oven to 350°F. Sprinkle beef with salt on both sides. Heat oil in a small pot with a tight lid until it shimmers. Add beef and brown well on both sides. Turn beef on its edge and move to sides of pot. Add onion, carrot, leek and garlic. Saute briefly, until onions and leeks start to go limp. Add pepper, wine and broth. Scrape bottom of pot to dissolve any accumulated fond. Lay beef back down on top of vegetables and lay rosemary across the beef. Cover tightly and transfer to oven. Braise in oven 2 hours. Combine grated lemon zest, minced parsley and minced garlic. Serve beef topped with gremolata. Vegetables may be served alongside or discarded, as you like.
Wash the savoy cabbage and cut it in 1 inch pieces. Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute. During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown). Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloute"). Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it. Season with salt and pepper and cook until potato is soft (10-20 minutes). Serve as a side dish to steaks, sausages, dried smoked ham etc.
Combine lamb, onion, garlic, cumin, and salt; mix lightly and shape into 1-inch meatballs. Brown the meatballs in large skillet over medium high heat turning occasionally. Meanwhile bring broth to a boil in large saucepan; add the broccoli and tomato. Return to a boil; reduce the heat and cover. When the meatballs are browned, remove from skillet with slotted spoon. Add to the broth. Add the beans and thyme; simmer for 5 minutes. Season with salt and pepper.
toast bread. add cheese & tuna to bread to make sandwich. microwave for 20-40 seconds.
Cut meat across the grain into 3/4-inch slices, then into strips 3 x 1/4 inch. Melt 1/4 cup butter in a large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms. In same skillet, brown meat. Reserving 2/3 cup of broth, stir in remaining broth, the onion, ketchup and garlic powder. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly; boil and stir 1 minute. Stir in sour cream and heat through. Cook noodles as directed on package; drain. Toss with 3 tablespoons butter and serve with stroganoff.
Preheat oven to 325 degrees. Drain marinade from 1 jar of artichokes hearts into medium skillet. Drain second jar and discard marinade (or reserve for use in salads). Chop artichokes and set aside. Heat oil, add onion and garlic and saute until onion is limp, about 5 minutes. Combine eggs,breadcrumbs,salt, pepper, oregano and hot sauce. Fold in cheese and parsley. Add artichokes and sauteed onion mixture, blending well. Pour into a greased 9 inch square baking dish. Bake for 30 minutes. Allow to cool slightly before cutting into 1 inch squares. * May be prepared a day or two ahead and reheated 10 to 12 minutes.
Beat eggs, add melted butter, almond extract, sugar, and flour. (Let the melted butter cool a bit before adding it to the beaten eggs). In 3 bowls, evenly divide batter. Leave 1 bowl white, 1 bowl red, and 1 bowl green. Place each batter in a very shallow pan-seperately.(I use aluminum pans from Waldbaums. They are the size of a loaf, but not as deep. They come in a package of 3-which is what you need). Bake at 350 for 10-12 minutes- approximately. Put red layer on top of wax paper. Spread raspberry preserves on layer. Take white layer, place on top of the red layer and spread preserves. Take the green layer, place it on the white. Spread the melted chocolate chips on the top. Place in the freezer, just long enough for the chocolate to harden. When hardend, take out and do the same on the other side. Take out carefully and slice into bars. Whole pieces can be frozen and sliced when needed. ****NOTES****. While the 1st side of the bar is hardening, you can start the whole process over because you will have enough batter and melted chips for a 2nd bar of cookies. ALSO Add some oil to melting chocolate chips to keep it from clumping together (if needed).
Preheat oven to 375F (190C). Place the halved potatoes in a bowl and pour the oil over them. Toss in the oil and/or rub them with your hands to insure that each is coated with oil. Arrange the potatoes cut side up on a baking sheet. Astuce (Hint): If your potato half keeps rolling over, slice a tiny sliver off the uncut side, giving it a flat surface on which to rest. Press an herb sprig on to each potato half; sprinkle them with salt. Bake until a golden crust has formed on the cut surface and the potato half is tender through, about 45 minutes. Serve, cut side up and nice and hot.
Preheat oven to 375. in a bowl, using electric beater, beat together the butter and icing sugar. Incorporate the eggs and continue beating. With a wooden spoon, stir in the flour and ground almonds. If desired, add a few drops of almond extract and mix well. Line a 9 inch pie plate with the pie dough. Fill the pie shell with half the apples and half the raspberries. With a spatula, cover the fruit with the frangipane (almond preparation). Arrange the remaining apples slices neatly around the edges of the pie and place the rest of the raspberries in the centre. Sprinkle with sugar. Bake in the centre of the oven for 40-50 minutes, or until the frangipane is golden-brown and slightly firm to the touch. Let the pie cool on a wire rack before slicing it.
Drizzle all ingredients with olive oil and lime juice. Sprinkle with garlic, salt, pepper and Italian seasoning to taste. Over direct grill all ingredients except for bread. Flip as they char just a couple minutes. Place bread on grill flipping when one side is toasted. Place bread on a platter when grilled to your likeness, layer ingredients as they cook to desired doneness on the bread. Be sure to remove the charred skin from the peppers and discard the skin. Remove toothpicks from onions and distribute along the sandwich. Drizzle olive oil or spread mayonnaise on bread if desired. Cut into 4 servings and enjoy!
Preheat the oven to 200C/390&deg;F. Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes. Place the red onion, brussel sprouts, carrots and parsnips on a baking tray, drizzle a little olive oil over them and bake for 10 minutes. Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 teaspoons of olive oil. Fry over a medium heat for 8 minutes. Peel the avocado then mash with a potato masher or food processor. Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce. Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
Arrange half the potaoes in a well buttered 2-quart casserole. Top with half the onion and half the parsley. Arrange remaining potato, onion and parsley as a second layer. In saucepan, heat butter and add garlic. Saute 1 minute or until garlic releases its flavor. Blend milk, cornstarch, salt and pepper. Pour into pan with butter and garlic; cook, stirring utnil thickened. Pour over potatoes in casserole. bake at 350 degrees for 1 hour and 15 minute Or bake at 300 degrees for 1 hour and 45 minute if baking along with a roast (recommended). Garnish with parsley.
To make bean filling:. Place beans in a large pot, cover with water, and soak overnight. Drain soaking water; rinse beans well and return to pot. Add 6 cups water, onions, and a pinch of salt, if desired. Bring to a boil; reduce heat, cover, and simmer, adding more water if necessary, until beans are soft, about 3 hours. Drain and mash beans with a potato masher or electric mixer. Stir in jalapenos, garlic, onion, spices, and corn kernels. Taste and adjust seasonings. Keep warm. To make gravy:. Combine minced chili pepper, spices, cilantro(or parsley), onion, garlic, tomato sauce, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Meanwhile, in a small bowl, combine flour and olive oil, mixing until smooth. Whisk slowly into gravy mixture; return to a boil and cook, stirring frequently, until sauce thickens. Salt to taste. Warm tortillas one at a time for a few seconds over a hot burner. Place a small amount of beans in the center of each tortilla and roll up. Cover with Red Chili Gravy and garnish with green onions. Serve immediately. Serves 10.
Lightly grease an 8" square or round pan with vegetable oil and set aside. In a non-stick pan over medium heat, bring coconut milk and sugar to a gentle boil, blending well. In a small bowl, mix cornstarch and water throughly until smooth. Slowly add this mixture, stirring fast until thickened (about 2-4 minutes) and fully cooked. Make sure to stir continuously or it may scorch on the bottom. Transfer into the prepared pan and let cool until firmly set. Slice diagonally into serving pieces.Sprinkle toasted coconut topping on maja just before eating to retain the crunch.
Preheat Oven to 425 Degrees F. Grease a 9 X 13 pan and set aside. In a saucepan over low heat, melt butter, but do not burn. Add onion and saute over medium heat for about 3 minutes. Add celery and continue sauteing for another 2 or 3 minutes or until onions are soft and somewhat translucent. Do NOT brown. Remove pan from burner and set aside. (Turn burner off.) In a large bowl or pan, combine breads, green onion, parsley and rest of seasonings. Add sauteed onions, celery and drippings. Mix well. Add eggs, chicken broth or stock and melted butter. Mix well. Stuffing mixture should be"wet" and thick like cake batter or soup. Add water if needed, but not too much. Pour stuffing mixture into greased pan and bake for about 40 minutes. Nita's Note: I do NOT add sage or boiled eggs to my dressing. Sage is not traditional in my family and many people do not like it. Boiled eggs toughen and"weep" when reheated. Eggs are better added to the bread when it is made. I do not"stuff" chicken or turkey. This is again, not traditional in our family. Now we are told by the health department folks that doing so can be dangerous and lead to food poisoning. Cornbread Dressing is served as a side dish with sliced or pulled chicken or turkey, cranberry sauce and gravy-- Either giblet gravy, or cream of chicken or turkey gravy. ENJOY!
Mix sugar and water. let sit for 15 minutes or until sugar is dissolved. In a food processor pulse 1 cup blanched almonds until finally ground. Add simple syrup and blend until smooth.
Mix all ingredients together and beat for 4 minutes. Pour batter into well-greased and lightly floured Bundt pan. Bake at 350 degrees for 45 to 50 minutes. Let cool for 30 minutes. Turn out and dust with confectioners' sugar or frost with orange glaze.
To toast sesame seeds, bake at 350F for 10 minutes. Spray a 5 quart saucepan or dutch oven with nonstick spray. Set over medium heat. Add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4-6 minutes. Transfer chicken to a platter and set aside. In 2-cup measure or small mixing bowl, combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic, and red pepper. Mix well. Pour into pot and cook over medium heat for 1-2 minutes, stirring constantly to scrape up any browned particles from bottom of pan. Reduce heat to low and return chicken to pot. Cover and cook until chicken is tender, 20-25 minutes. Transfer chicken to platter and keep warm, reserving liquid in pot. Dissolve cornstarch in remaining tablespoon water and add liquid to pot. Cook, stirring frequently, until sauce is thickened, 3-4 minutes. Pour sauce evenly over chicken and sprinle with toasted sesame seeds. 6 Points per serving (serves 4).
Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. Preheat oven to 350°F Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in parsley. Season with salt and pepper. Transfer to bowl and serve.
In a small bowl, combine honey, mustard, and mayonnaise; set aside. In a large skillet, heat oil over medium heat. Saute onions, vinegar, Worcestershire sauce, salt, and pepper until onions are a deep golden brown, about 20 minutes; transfer to a bowl. Meanwhile, in another large skillet over medium heat, saute chicken and cilantro until chicken is heated through, about 10 minutes. To build tacos- spread a thin layer of mustard mixture on one side of each tortilla. Divide chicken equally among tortillas. Top with sauteed onions, lettuce, and tomato; fold tortillas in half.
Note: Work with cold cooked potatoes, stored overnight in the fridge is best. Cube potatoes or as I do: I cut potatoes in half lengthwise, lay them flat and cut in half lengthwise again, then sliced 1/4 inch thick. Heat skillet to medium high, add oil, then potatoes. Season generously and fry potatoes until lightly browned and crisp. Don't go stirring them around constantly or you will have mush. Add Kielbasa and cook until meat is slightly glazed. Crack eggs over top and then gently stir to break up yolks and cook eggs. You may consider adding more seasoning to the eggs as they cook. Note: This recipe was written so that everything cooked in one pan without having to transfer food around. We always work with a lite Kielbasa so if you are using something fattier, you may find that you'd rather cook it first and drain the grease, then add it later.
Pour oil into large skillit or wok and heat. When hot saute shrimp stirring constantly for 3 to 4 monutes untill cooked. Add rice wine, stir and remove shrimp to platter. Add black bean garlic paste and pork and sir fry until pork is cooked. Add soy sauce,sugar, garlic salt, stir. Mix cornstarch and chicken broth and add to skillit stirring constantly on medium heat and cook until thickened. Add shrimp, cover, turn heat to low. Mix beaten egg with 1 tablespoon water. When all is heated through and sauce is clear, add beaten eggs in a slow stream, lifting contents gently. Do not stir, let egg cook in clumps as in scrambled eggs. Cover and cook 1 minute or until egg is solid. Transfer to a heated platter and serve with with either white or fried rice.
Bacon: Preheat the oven to 400 degrees. Line a baking pan with foil then place the 6 pieces of bacon on the foil, not touching. Cook in the oven for 15 minutes. Finely chop 3 pieces of the bacon & save the rest for later. (I use my food processor). Eggs: Place 2 eggs in a small mixing bowl. Then add 1 tbsp milk, a small amount of salt & pepper, 1 pinch of Italian seasoning, & 1/4 tsp parmesan cheese. Whisk together then add 2 tbsp Italian cheese blend & bacon, stir. Heat 1/2 tbsp butter in a small frying pan. Pour the egg mixture into the pan & cook on medium heat. As the bottom becomes stiff, slightly lift each corner to allow the uncooked egg to pour to the bottom of the pan. Continue to do this until the eggs are just about done. With a spatula turn the egg over & cook the other side, only needs 1-2 minutes to finish. Use the rest of the ingredients to make a second helping. Serve Hot.
Combine flour, oats, baking powder, baking soda, cinnamon and salt in bowl and mix. Add the egg, sugar, margarine or butter, bananas and raisins. Mix second set of ingredients together with first, making sure to mash bananas well and do not over mix. Grease muffin tins with little bit of butter. Fill tins 3/4 full. Bake at 350 degrees F for 20 minutes. Top should spring back when lightly touched.
Combine the yeast, sugar and water. Let stand until foamy. Add the oil, salt, water and flour 1 cup at time until a dough forms. Knead until smooth. Place in a sprayed bowl. Cover with a damp towel. Let rise 2 hours. Punch down. Return to bowl. Cover. Let rest 30 minutes. Knead briefly. Divide into 12 pieces. Roll out each into a 4-6 inch circle. Place on sprayed wax paper, then cover with more sprayed wax paper. Let rest 30 minutes. Heat a dry iron skillet over medium heat. Cook each pita about 3 minutes each side or until puffed and speckeled. Wrap each in foil when done. Serve warm. WOW!
Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Heat oil in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The resulting sauce will be quite thick. Traditional mole sauce can be either red or green, depending on which ingredients you decide to use and is normally served over chicken. Experiment!
1. In a 2 cup liquid measuring cup, whisk broth and pepper. Mix 1/2 cup of this mixture, rice, and 1/4t salt in a bowl. Cover and microwave until liquid is absorbed, about 5 minutes. Meanwhile, pat chicken dry and season with salt and pepper. 2. In a Dutch oven, heat 1T oil over medium high heat until just smoking. Cook onion until softened, about 5 minutes, then add garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add remaining chipotle broth, partially cooked rice, and bring to a boil. 3. Reduce heat to medium low, add chicken, cover, and cook until chicken's internal temperature is 160 degrees and rice is tender, about 15 minutes, flipping chicken about halfway through. Remove chicken to a cutting board to rest for 5-10 minutes, then cut into 1/2 inch pieces and return to rice mixture, adding cheddar and cilantro, all in a large bowl. Wash the pot. 4. Whisk flour and water in a small bowl. Microwave tortillas, covered, on a plate, about 1 minute. Divide chicken mixture into 4. Working with one tortilla at a time, place 1/4 of the chicken mixture in the center. Brush edges of tortilla with flour paste, then wrap top and bottom of tortilla tightly over filling (fold side toward center, then fold in the sides--you might want to repaste the last pieces). 5. Heat remaining 3c oil in Dutch oven over medium high heat until 325 degrees. Place 2 chimis, seam down, in oil, and fry until deep golden brown, about 2 minutes a side. Monitor your oil temperature, keeping it between 300 and 325 degrees. Drain on a wire rack set inside a rimmed baking sheet. Repeat with remaining chimis. 6. If you prefer a healthier version, you can bake them. 450 degrees for 8 to 10 minutes. Serve.
Pre-heat the oven to 150. Heat up some low-fat cooking spray on the hob and stir-fry the lamb until it is browned on both sides. Transfer to a lidded casserole dish. Use this juice from the lamb to stir-fry the carrots and turnip until just starting to soften. Add to the casserole dish. Pour in the stock. Cover and cook in the oven for an hour. Towards the end of the cooking time, par-boil the potatoes for about 5 - 10 minutes. Add to the casserole dish with salt and a generous amount of pepper and cook at 150 for a further 30 minutes. Remove from the oven and stir. The potatoes should have gone all mushy and sludge-like. At this point, if you're impatient, you could eat the scouse as it is. But it's much better if you transfer it from the casserole into a slow cooker and leave it on medium for about 4 - 6 hours. The flavour will intensify and the lamb will be coming apart,. Serve with crusty bread.
Heat the olive oil in a pan and stir in the onion and garlic. Cook for several minutes, until the onion is soft. Stir in the pepperoni and cook for another couple minutes, then add the the chicken. Cook until brown and then add the chopped tomatoes. Season with salt and pepper and simmer for about 10 minutes, until the chicken is cooked through. Meanwhile, shred the spinach and coarsely chop the coriander. If the stew is looking dry, add a bit of water and reduce the heat. Stir in the spinach and allow it to wilt, then add the coriander. Serve over a short pasta, such as penne, or with boiled rice.
Preheat the oven to about 375°F. Wash the bitter melon and slice them using a mandolin slicer into thin round slices. Mix with salt, turmeric and chilli powder and marinate for about 1/2 an hour. Squeeze excess moisture out. Spread foil on a baking tray and grease it with about a tbsp oil. Toss the bitter melon slices with 2 tbsp oil and spread them on the baking tray. Bake for about 5-7 mins and then broil it for 7 minutes Depending on the type of your oven, the broiling might be a few mins more or less. Crispy Karela -- without frying!
Cook 1 cup of rice in slightly salted water. Cool. Add the vegetables. Mix together and add the dressing ingredients. Mix and refrigerate for at least 1 hour. Just before serving, add almonds.