HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large, heavy bottom pot, cover lentils with 4 cups of stock and the bay leaves. Bring to a boil, and simmer over low heat, uncovered, for 30-40 minutes, until lentils are very soft. Add water if needed during cooking, 1 cup at a time. While lentils are cooking, sweat onions in olive oil over low heat for around 10 minutes, then add celery and cumin, cooking for another 5 minutes. Add this to finished lentils and add lemon juice. Using an immersion blender, or in stages in your counter top blender, puree the soup, adding water or broth if you would like the soup to be thinner. Add chopped spinach to pureed soup. Warm if needed, adding extra lemon or olive oil if desired for taste. Add small dollop of greek yogurt on each serving if desired.
Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.
Heat oil to medium in large soup pot. Brown meat, onion, garlic and spices. Add all canned ingredients and bring to low boil. Reduce heat and simmer 15 minutes. Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn. Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.
Shell and devein prawns, you can leave the tails intact if you like. Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped. Heat ghee in a wok and add the onions and cook stirring until soft. Add the shallot mixture and cook stirring until fragrant. Add the coconut milk and water and simmer uncovered for 10 minutes. Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender. Stir in the prawns and cook until prawns are tender 5-10 minutes. Discard the curry leaves before serving.
Soft together dry ingredients. Combine all other ingredients and mix well. Cover and chill several hours or overnight. Turn onto well-floured surface. Roll to 1/4" thickness and cut with 3 1/2" cookie cutter. Sprinkle with sugar and place on ungreased baking sheet. Bake at 375 for 9-12 minutes. Cool on racks.
Core apples; peel top third of each apple. Put apples in a shallow baking dish. Mix together the walnuts and raisins; stuff cavities of apples with walnut-raisin mixture. In a saucepan, combine water, honey, and cinnamon; bring to a boil. Lower heat and simmer 5 minutes. Remove from heat and stir in lemon juice. Remove cinnamon stick; pour liquid over apples. Cover and bake in a 350° oven for 45-50 minutes or until apples are tender, basting occasionally.
Firstly, heat the red candy melts in the microwave until smooth and melted. Brush all over the cone with a pastry brush and then sprinkle over the sanding sugar to cover completely. Place onto a chopstick in a tall glass to dry. Roll the marshmallow in your hands till round and slightly sticky and then coat in the green sanding sugar. Stick onto the top of the cone with a little candy melt and put aside to dry. Flatten out the green taffy using a rolling pin and cut into a zig zag using a pair of kitchen scissors. Stick around the base of the cone using a little candy melt and mold into shape. Cut the biscuit in half for the ears. Whip the cream to soft peaks and put into the piping bag fitted with a star nozzle. Put the cupcake, ice-cream, milk, cocoa powder and red food dye into the blender and blitz for 1 minute until smooth. Pour into the shake glass. Pipe the cream on top in a large swirl. Place the cone hat on top and finally stick the ears onto the side.
cook pasta to directions and cool under cold running water. pesto: blend first 6 pesto ingredients in food processor. drizzle in olive oil as it blends. combine vegetables, orzo and vinegar. stir pesto into pasta and vegetables. chill in fridge.
Preheat oven to 450F. For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended. Beat in yolk, vanilla, and salt. Add flour and beat until moist clumps form. Press dough into bottom of 9 inch tart pan with removable bottom. Pierce with fork and refrigerate for 1 hour. Bake crust until golden (about 15 minutes). Cool. For the Banana Topping: Reduce oven temperature to 375F. Overlap banana slices on crust, covering completely. Brush melted butter over banana slices and sprinkle with sugar. Bake until just warmed through (4 minutes). Drizzle with some caramel sauce (recipe follows). Sprinkle with macadamia nuts. Serve with ice cream and pass extra caramel sauce around. For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan. Keep warm. In a heavy saucepan, combine the sugar and lemon juice until well mixed. Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes. Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes. While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming. Stirring constantly, slowly pour in the warm cream. Bring to a boil, continuing to stir constantly. Cook until slightly thickened, about 3-4 minutes. Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth. Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.
Preheat the oven to 350°. Butter and flour a muffin tin. Make Filling: Place half of the coconut and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 8 minutes). Stir together toasted coconut and pecans with the remaining coconut and condensed milk; set aside. For Cupcakes: Sift together ALL dry ingredients into a large bowl. In a another large bowl, whisk together whole milk, butter, eggs, almond extract and water until combined. Slowly add the dry ingredients to the egg mixture, and stir until just incorporated. Fill cupcake cups 3/4 full with the batter. Drop in 1-2 tablespoons of the coconut filling. Bake cupcakes for 15-18 minutes. After the cupcakes have baked, allow to cool for 5-10 minutes in the pan, then remove to a cooling rack. While the cupcakes are cooling, melt the chocolate. Once completely melted, slowly stir in the cream. Drop large spoonfuls of the icing on top of the cupcakes, and allow the chocolate to drip down the sides of the cupcakes. Either eat at once, or transfer to the refrigerator to allow the icing to set.
Spread pecans in a single layer on a microwave-safe dish; microwave, uncovered, on HIGH 6-8 minutes until fragrant and lightly toasted, stopping once halfway through to stir. Using oven mitts, remove from microwave. While the nuts are toasting, mix 1 tablespoon sugar, apple pie spice, and salt together. When the nuts are finished toasting, combine the vanilla, rum extract, 1 teaspoon sugar, and butter in a small saucepan; heat over medium heat, whisking constantly until butter melts. Add the toasted nuts to the glaze; stir. Cook until the pecans are shiny and coated with most of the glaze, about 1 minute. Transfer nuts to the bowl with the spice mixture; toss to coat. Let nuts cool on waxed paper or parchment paper for about 10 minutes.
Sift the flour into a bowl and rub in the butter. Add the remaining ingredients and mix them until combined. Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball. Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes. Preheat an oven to 375 degrees. Divide the dough into 8 balls of dough and place it on a lightly greased baking tray. Place the tray on the center shelf in the preheated oven. Cook the damper for 20 minutes until risen and golden brown. Serve or keep warm until ready to serve.
In a blender or food processor, puree the ginger with 1 cup of water. Combine the ginger puree, sugar and the remaining water in a saucepan. Bring to a bare simmer over high heat, not allowing the mixture to boil. Strain the mixture through a fine-mesh strainer and add the lemon juice. Pour into a prechilled, non-reactive baking pan. Place in the freezer. Stir the granita every 15-20 minutes until it is evenly frozen with large crystals, about 2 hours. Or, let it freeze without stirring until solid, about 4 hours. When solid, use a metal spoon to scrape it into a light, granular texture or place broken pieces into a food processor and chop to desired texture.
Heat olive oil in large skillet over medium low heat. Cook the garlic slices until tender but not brown. Transfer with slotted spoon to paper towels and reserve. Turn the heat under the skillet to high. Toss the shrimp with the salt and pepper. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until shrimp are slightly under cooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the skillet. Return skillet to burner, and reduce heat to medium. Add the garlic slices and the anchos, and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in fish stock/clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil, and remove from heat. Serve immediately over white rice.
Sift 4 cups of flour into a large bowl. Make a hole in the center of the flour. Mix and sift into hole 1 cup flour, sugar, baking powder, baking soda and salt. Mix yeast with the 3 tablespons of warm water. Then pour buttermilk, oil and yeast mixture into the same hole as sifted mixture. Mix well. Cover tightly and let stand in refrigerator for 3 hours. Pinch off balls of dough the size you want your biscuit to be and place into a greased pan. Bake at 400* for 10-12 minutes. The recipe states that the dough will keep 5-6 days in the refrigerator. I cook all of the dough the same day so I don't know how well it keeps.
Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg and vanilla; beat until well blended. Combine flour, baking powder and nutmeg in medium bowl. Add flour mixture and milk alternately to butter mixture, beating at low speed after each addition until well blended. Shape dough into 2 logs, each about 6 inches long. Wrap each roll in plastic wrap. Refrigerate 2 to 3 hours or overnight. Preheat oven to 350, grease cookie sheets. Cut logs into 1/4 inch thick slices; place 1 inch apart on cookie sheets. Keep unbaked logs and sliced cookies chilled until ready to bake. Bake 8 to 10 minutes or until edges are golden brown. Transfer to wire racks and decorate. Store in airtight container.
Cut the tofu out of the package and drain the excess water. Cut into cubes. Dry out the tofu thoroughly until there is no more water coming out if you prod it-- my method is the lazy way as follows-- just shove the bowl of cubes in the microwave for 5 minutes on high, then press down on it with paper towels over the sink to drain excess water. Let stand for 10-15 minutes. Make a baste of the remaining ingredients except the parsley. Marinate the tofu with this baste, stirring or brushing well to make sure it's dispersed. Lightly grease a small baking dish (a pie pan will do) with some olive oil, then place the marinated tofu in it. Bake at 350F for 25 minutes, then garnish with fresh parsley. Serve with boiled potatoes and cucumber salad, which I have a nice recipe for!
In a medium saucepan combine all ingredients; bring to a light simmer over medium heat. Reduce heat to low and simmer stirring for 5 minutes. The last 30 minutes of cooking the ham remove from oven and baste with the sauce. Continue to cook uncovered for 30 minutes.
Preheat oven to 350°F. Mix all cake ingredients by hand in a large mixing bowl. Pour batter into a greased 9x13 pan. Bake at 350F for 35-45 minutes. While cake is baking, prepare frosting by mixing together all ingredients until smooth and fluffy. When cake is cooled, top with prepared frosting.
In a bowl, mix flour, 1/2 cup sugar, baking powder, salt, and nutmeg. In another bowl, beat egg to blend with milk, 1/4 cup melted butter, and vanilla. Add flour mixture and stir just enough to moisten. Spoon into well-greased mini muffin tins. Bake in a 350°F.oven until golden, about 15 minutes. Mix 1/3 cup sugar and cinnamon. Brush doughnut tops with 3 tablespoons melted butter and roll in sugar/cinnamon. Serve warm or cool. If making ahead, cool, then store airtight up to 2 days.
Grind the cardamom seeds and peppercorns finely. In a blender or food processor, puree the tomatoes and ginger. Heat the oil in a saucepan and fry the onions until golden. Add the lamb and the ground spices. Cook, stirring constantly, for 5 minutes. Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes. Add the water, bring to a boil, then cover and reduce the heat to very low. Garnish with the chopped cilantro and serve with rice.
In a sauce pan over medium heat, melt the butter. When it begins to foam, add the onions, zest and ginger, and saute until the onions are translucent, about 10 minutes. Add the lemon juice, salt and pepper; continue to saute for 2 to 3 minutes longer. Add the water, raise heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until the broth is golden and the onions have almost disintegrated, about 30 minutes. Remove from heat and strain through a sieve into a clear container; discard the contents of the sieve. Working in batches, if necessary, combine the strained stock and the potatoes in a blender or food processor and puree until smooth (hand-held-emersion blender works nicely). Transfer the puree to a clean saucepan and bring to a gentle boil. Ladle into warmed soup bowls and garnish each serving with a little of the parsley. *. Alternatively, refrigerate and serve cold.
Trim and core the cauliflower, then wash and slice the head vertically (you will be placing it in layers in the casserole, so you want the pieces fairly thin). Pull the onion layers apart. In a large bowl, combine the cauliflower, onion, olives, tomatoes and beans using your hands. Oil the inside of the slow cooker insert. Place 2-3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer. Add another layer of tortillas, then the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.). Cover and cook on low for 5-6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook an additional 30 minutes, or until the cheese is melted. Turn off the heat and allow the contents of the insert to sit for 10-15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.
For Chicken: Open chicken breasts and place butterfly-style on grill. (Optional: over white-hot coals of live oak and pecan wood) Grill 3-5 minutes per side or until cooked through. Remove from grill. When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place. For lemon butter and topping: In a large saute pan over medium heat, combine clarified butter, garlic, and onion and saute until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper. Add mushrooms to lemon butter and saute 1 to 2 minutes or until cooked. Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.
In a bowl, combine milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows and mix well. Store in an airtight container in a cool dry place for up to 3 months. To prepare hot chocolate:. Dissolve about 3 T. hot chocolate mix in hot milk.
Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk. Remove the corn silk (you can use a soft brush to ensure that all the silk is removed). Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes. This will help to prevent the husks from charring on the grill. Preheat grill to medium temperature. Remove the soaked corn from the water and pat dry. Wrap strips of bacon around the corn kernels on each ear; fold the husks back over the bacon and kernels. Tie the husks down with butcher string; repeat with all ears of corn. Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and until the bacon is cooked and the corn is tender. Cut the butcher string away from the husks and serve. Note #1: You can make these earlier in the day if you store them in a container in the refrigerator wrapped in moistened towels. Note #2: I've done them ahead of time for camping, frozen them, and put them in the cooler frozen to help keep things cold in there. Take them out for cooking when thawed (or to thaw them). Put them in the coals for reheating. Wonderful! Also good with a little seasoned salt sprinkled on before wrapping - either Lowry's, Johnny's, or for a change of pace either Southwest Seasoning (http://www.recipezaar.com/253112) or Curry Powder (http://www.recipezaar.com/104344). Note #3: I've also found that I like to pre-cook the bacon a little so that it's partially cooked, drizzle the small amount of fat mixed with a bit of oil or butter over the cobs, wrap the bacon around, then proceed with the other steps. Otherwise the bacon doesn't cook completely on the cob and is generally tossed away uneaten.
Rub pork chops with oil, and sprinkle both sides with tarragon, salt and pepper. Heat griddle over high heat, spray with a little vegetable oil, and quickly brown chops on each side to seal in the juices. Toss the sliced apples and onions together, then arrange in the bottom of a casserole dish which is large enough to hold the chops in one layer. Mix brown sugar and cinnamon together in a bowl, then sprinkle half the mixture over the apples and onions. When the chops are nicely browned, add them to the casserole dish, and sprinkle with remaining brown sugar and cinnamon. Combine lemon juice and water in a small jug and gently and carefully (so as not to disturb the brown sugar mix) pour this over the chops. Dot all over with little knobs of butter. Cover casserole dish with a lid or alfoil, and bake in a moderate oven for about and hour, or until tender, uncovering for the last 10 minutes of cooking time.
Saute celery, onion and bell pepper in butter until soft. *I do not like crunchy veggies so I start with the celery because it takes the longest, then after a few minutes I add the onions and then the bell peppers. Once the veggies are the way you like them add the chicken and brown for a few minutes. Add all remaining ingredients and simmer 20 minutes. Toss in the pasta and serve.
Beat the cream cheese in a mixer with the paddle attachment until smooth and slightly aerated. Meanwhile, squeeze the liquid out of the kimchi with your hands (or in a sieve with the back of a wooden spoon) and reserve it for the next step. Pulse the kimchi several times in a food processor, or chop it finely. In a separate bowl, whisk together the Tabasco, mayonnaise, vinegar, and 2 Tablespoons of the kimchi liquid. Using a rubber spatula, scrape down the sides of the bowl. Turn the mixer on to medium, add the cheddar, and mix for one minute, then stop, scrape again, and mix for another minute. Without stopping the mixer, drizzle the liquid ingredients into the cheese mixture and continue to mix until completely incorporated. Remove the bowl from the stand and fold in the pimentos and chopped kimchi. Cover and chill in the refrigerator for at least 12 hours. Allow to rest out of the refrigerator for an hour before serving. Serve with your favorite potato chips or chicharrones.
Pierce the potatoes; zap them in your microwave on high for 10-15 min turning every 5 min (time may vary, more or less, based on your microwave's wattage). Cool, then cut in half cross-wise and then cut each half, in half again in the other direction. Scoop out the pulp, leaving a 1/4 inch shell; save the pulp to use another time in another recipe. Preheat the your oven to 500°F; Place the potatoes, skin side down, on a foil-lined baking sheet. Brush the potato skins, inside and out with the melted butter; Bake skins until crisp and browned (approx. 12 min). Preheat your broiler; combine the salsa and the green onions and set aside. Sprinkle the potato skins with the cheeses and broil until bubbly, approximately 2 minute. Place the skins on a serving platter and spread the salsa mixture evenly amongst the skins. Serve immediately, perhaps with a dollop of sour cream on top?
Heat oven to 375°F. Place meat, stuffing mix, water, eggs and 1/4 cup ketchup in large bowl. Mix just until blended. Shape into loaf in 13x9-inch baking dish. Top with remaining ketchup. Bake 1 hour or until meatloaf is done (160°F).
DRESSING: Place ingredients in food processor. Process until smooth. Reserve. FILLING: Combine salad greens, cheese and red onion. Toss with reserved dressing. ASSEMBLY: Place tortillas on flat surface. If using roasted turkey, place 2 slices on each tortilla. Divide salad mixture between 4 tortillas and place on top of turkey. Place 2 slices of avocdo on top of each one. Roll up tortillas, slice in half and serve.
In a medium skillet, brown, rinse and drain ground beef. Prepare Ramen Noodle soup per directions on package, including adding the flavor packet. Melt Velveeta cheese into the soup (you can add more or less, depending on how much you like cheese - I tend to use a bit more). Stir beef into the soup/cheese mixture and add salt and pepper to taste. Serve it up and enjoy!
Put all ingredients according to machine manufacturer's directions. Set on French bread, light crust setting, 1 1/2 pound loaf setting. Press start. Let cool 1 hour on cake rack before slicing. 0.
Preheat the oven to 200°C. Slice the sausages into 4cm pieces and place in a large roasting pan. Add the potatoes, paprika, rosemary, garlic cloves, sea salt and pepper. Tear the ciabatta into bite size pieces and add to the roasting tray. Drizzle over the oil and gently toss to combine. Place in the oven and cook, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown. Top with continental parsley and serve with a green salad.
Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil. Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. Bake for 20-25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3-5 minutes or until cheese is melted.
Preheat oven to 375. Cream oil and sugar together. Lightly beat eggs and add to creamed mixture. Combine lemon juice and bananas and add to creamed mixture. Sift dry ingredients together and combine with rest of ingredients. Bake in a well greased loaf pan for 45 minutes to one hour. Use toothpick inserted into center to check for doneness (when it comes out dry, it's done.). Serve with butter or plain.