HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a kettle combine the potatoes, peeled and cut into 1-inch chunks, with the broth and, if necessary, enough water to cover them and simmer them, covered, for 8-10 minutes, or until they are just tender. Drain the potatoes in a colander set over a bowl, reserving the broth for another use, and let them cool. In a large bowl whisk together the mustard, the vinegar, the lemon juice, the celery salt, the sugar, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the mayonnaise, the parsley, and the dill, add the potatoes, and toss them with the dressing. Add the onion, the scallions, the celery, the bell peppers, the eggs, the olives, and the gherkins and toss the salad well. Garnish the salad with the deviled eggs, the bacon, the paprika, and the parsley.
Preheat oven to 350°F. Peel the quinces and halve lengthwise. Using a sharp paring knife or spoon scoop out the core and seeds. Place the quince cut side down on a shallow baking sheet. Pour a little water into the pan to keep the quinces from burning. Combine the honey and lemon juice and pour evenly over the quince. Bake, uncovered, until tender, about 45-60 minutes (depending on the size of the quince). Remove and cool. Place each quince half on a small serving dish. Combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend. Fill with a tablespoonful or two of yoghurt or sour cream. Drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon.
Combine apples, brown sugar, water and lemon juice in a pot. Cover and cook over medium heat about five minutes or until the apples are just tender. Mix flour, granulated sugar, nutmeg, cinnamon and salt and stir into apple mixture. Cook, stirring constantly until the syrup thickens- about 2 minutes. Remove from heat and stir in the vanilla and butter. Heat oven to 425 degrees. Prepare pastry. Turn the apple mixture into the pastry-lined pie pan. Cover with top crust with slits in it; seal and flute. Cover the top of the pie with a 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 40-45 minutes or until the crust is golden brown.
Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan. Bake at 350° for 8 minutes. Cool. Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in 14-ounce package coconut and vanilla. Pour into prepared crust. Bake at 350° for 1 hour. Cool completely on a wire rack. Cover and chill 8 hours. Release sides of springform pan, and place cheesecake on serving platter or cake stand. Spread Fresh Orange Curd evenly over top of cheesecake. Sprinkle 1 cup toasted coconut around outer edge of top, if desired. Arrange Decorated Pastry Strips on sides of cheesecake, if desired. Garnish top of cake, if desired.
Beat milk with a mixer. Add lemonade directly from freezer and beat until very thick. Fold in whipped topping. Pour into crust and freeze. Remove from freezer 30 minutes prior to serving.
Boil potatoes in separate pot about 10 minutes, drain, and set aside. In a large pot melt butter on medium heat. Add onion and garlic, do not brown and cook until onion is iridescent. Slowly stir in flour & half and half. Add mushrooms, potatoes, white wine, and milk or water. Drain the clam juice into the pot and set clams to the side. Add paprika, bay leaf, salt & pepper. Simmer for 10 minutes. Add clams & shrimp and continue to simmer for another 8 - 10 minutes. Add parsley right before serving. and -- your done!
Assemble all ingredients and toss gently to mix well. May be served with salad dressing of choice and crackers or bread.
In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes. Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.
Add ice cubes to shaker, pour spirits over the ice then shake 8-10 seconds. Pour into chilled martini or high ball glass. Garnish with wedge of lemon, lime or orange.
Mix all dry ingredients together. Add melted butter. Add milk as required to keep mixture moist (may need a little less or a little more depending on how moist mixture is). Press into a greased tray. Bake for 20 - 25 minutes at 180 degrees celcius. Ice with favourite icing. Leave to set in fridge.
In a pot add the water, onion powder, ginger powder, and salt. Bring to a rolling boil. Add the chicken pieces and mix well; turn off the heat. After 4 to 5 minutes pour the mixture into a colander to drain. Place the chicken pieces into a bowl to cool, and into the refrigerator until chilled. Combine chicken and pickled ginger and mix well. In a cold mixing bowl add the lettuce, tomatoes, onion, cucumber and longan. Top with chilled chicken mixture and Catalina dressing.
Muddle fresh watermelon in a small bowl to get the juice out of the pulp. Add ice to a cocktail shaker. Add muddled watermelon and vodka. Shake and strain into a martini glass. Garnish with watermelon, if desired.
Combine first 6 ingredients in a dutch oven or large pot. Cook until beef and sausage are browned and drain excess grease. Turn heat to medium and add remaining ingredients. Turn heat to medium low and simmer for 40 minutes. To Serve: Pour a layer of Fritos onto a plate or into a bowl. Spoon chili over Fritos. Garnish with desired amount of shredded cheddar cheese.
In a large soup pot heat oil. Add the onions and garlic and saute until fragrant. Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly. Add the split peas and stock. Add salt and black pepper to taste. Add the scotch bonnet pepper and if using the coconnut milk. Cover the pot and simmer for about an hour until peas are soft. Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot. Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface. Add culantro, remove from the heat, taste and adjust seasonings. If soup is too thick at any time, add water.
Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this. Place the radish in a medium bowl and mix with the red pepper powder. Add the sugar, salt, green onion and garlic, stir to combine. Sprinkle the radish mixture with the vinegar and mix well. Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself. Refrigerate until ready to serve.
The night before, thickly slice the bread & lay out on a cooling rack. Preheat oven to 350°F. Spray a 9x13 pan well. Tear up the dried bread slices into bite sized pieces into the pan. Sprinkle with raisins & coconut. In an 8c measuring bowl, whisk eggs. Add milk & cream (you can use whatever combination of dairy you want. I have skim milk in the fridge so I added some cream. If I had whole milk, I would have used that & skipped the cream). Add sugar, vanilla, cinnamon & whisk thoroughly. Carefully pour over the bread. With a spatula or your (clean) hands, carefully push down to make sure it's all wet. Let sit 15 minutes or so. For the topping: In a small bowl, combine butter, brown sugar & cinnamon. I mushied it all up thoroughly with my hands. Spread on top of the french toast mixture. It doesn't spread very easily; I used my hands. Sprinkle almonds on top. I sprinkled almonds on only 1/2 because dd doesn't care for nuts. ;). You may want to consider putting a cookie sheet under the baking dish in case there are any spills. Bake in preheated oven 50 minutes or until toasty on top & set. Let sit for 10 minutes before serving. Pour just a little warmed pure maple syrup on top. Enjoy. :).
Season the chicken with salt. place in a saucepan with the water and cook till done. Set the chicken aside to cool off. Saute the onions in the oil until soft. Add the curry powder and vinegar and cook for 1 minute. Add the apricot jam and simmer for about 5 minutes. Remove from cooktop and set aside to cool off. Arrange the chicken in a serving dish (or break into smaller pieces first). Mix the mayonnaise with the cooled curry mixture and pour over the chicken. Place in the refrigerator to chill. Note: the flavour develops even better when you chill this overnight. Cooling time is not included in the timings.
Toss ingredients together. Can use any kind of nuts but pecans hold flavor the best. Place on ungreased baking sheet. Bake at 300 degrees for 15 minutes.
Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes. Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes. Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds. Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.
Preheat oven to 400 degrees. Place peeled and cut sweet potatoes and chopped onions on a baking sheet that has been brushed with olive oil. Drizzle remaining olive oil over all. Bake in preheated oven, 400 degrees, for 30 to 40 minutes, turning occasionally. Place jalapenos, garlic and lime juice in a blender or food processor and process until blended. Place finished sweet potatoes and onions in a large bowl. Add drained and rinsed black beans and chopped bell pepper. Pour the jalapeno mixture over the top and toss well. Sprinkle cilantro on top if desired. Serve hot or cold!
Preheat oven to 325* and grease bottom only of two 9 x 5 bread pans. Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Combine dry ingredients and spices and gradually add to wet ingredients. Fold in nuts and raisins. Pour into prepared pans. Bake for 60 to 80 minutes or until center tests done. Cool for 10 minutes on rack and then remove from pans. Cool completely on rack before slicing.
Pre-heat the oven to 400°F. Place the salmon fillets on a baking tray and cook for 15-20 minutes or until cooked through. Meanwhile, in a saucepan mix together the cream, chili flakes, lemon juice, basil, parsley and paprika. Gently heat through on the stove, season to taste, then pour over the salmon.
Slice the papaya into 12 slices. Slice the lime into quarters. Arrange 3 papaya slices on 4 plates and put a lime wedge on the side of each. Sprinkle port wine over the to[ of each plate, or serve it on the side.
Empty can of roast beef and broth in small saucepan and heat over medium high heat. Break up the chunks of meat until shredded and stir to incorporate the broth until heated through. Meanwhile wrap a stack of 12 tortillas in a damp paper towel and microwave on high for 2 minutes. Heat about 1 inch oil in a large skillet over medium high heat. Pull tortillas out one at a time making sure to keep the rest covered. Using a fork, place aproximately 2 teaspoons of beef in a horizontal line about 2 inches from the edge of the tortilla. Roll up the tortilla away from you and secure with a toothpick. (Similar to how you would use a safety pin). Make sure to roll the flautas fairly tightly to keep the contents inside and avoid splatters. Also, don't overload the flautas with meat, they don't get as crispy. As you complete rolling each flauta place it in the hot oil (should be about 365 degrees). Using tongs, turn occasionally until golden brown. Drain and then place on a plate lined with paper towels. Remove toothpick. As you are finishing rolling the first set of tortillas, heat the second set and roll and fry in the same manner. Place a few flautas on a plate and top with sour cream, guacamole, salsa and shredded cabbage. Now sit back and enjoy the smiles.
Preheat oven to 325°F. In large saucepan melt butter. Add dressing mix, wine and soup. Mix in cream cheese and stir until smooth. Place chicken in baking dish and cover with sauce. Bake for 60 minutes. Ten minutes before chicken is done cook pasta. Serve chicken and sauce over pasta.
Wash the beets and cut off the stalks but do not remove the skins or they will bleed while cooking. Drop into a saucepan of boiling salted water and cook until they are tender. The amount of time will vary depending on their size and age, but it should take between 40 minutes and 1 hour. To determine whether they are sufficiently cooked, press them gently with your fingers. If the skin comes off easily they are done. Remove the beets from the saucepan and peel off the skins. Discard cooking water. Return them to the saucepan and toss for a few minutes with the parsley, chives and butter. Season to taste with a little salt and serve.
Mix the ingredients together for the dressing. Set aside. Break spaghetti in half. Boil in hot water along with the peas & carrots until tender. Rinse and drain. Mix pasta, veggies, shrimp and dressing together until well blended. Chill in the refrigerator for an hour.
Heat butter over medium heat until melted. Add in celery and onions, cook for several minutes to soften. Add flour, continue to cook over medium heat, stirring constantly until smooth and bubbling. Add chicken broth and milk, stirring constantly to mix as it thickens. Continue to cook until boiling, still stirring constantly. Once boiling, stir for one more minute. Add in chicken and veggies. remove from heat and pour into pastry-lined pie plate. Place upper crust on top, fluting edges. Cut slits in the top for steam to vent. Bake in 425F oven for 30-35 minutes, until crust is golden brown.
Pie Crust: Add flour and salt in bowl. Cut in shortening till flour resembles small peas. Add water and knead till dough is soft and pliable. Cover in plastic and chill in refrigerator for 30 minutes. Filling: While crust is chilling cook bacon and sausage. Do not drain. Whisk eggs in bowel with spices till eggs are fluffy. Set aside. Putting it all together: Roll out pie crust on floured surface. Should be thin 1/8 in to 1/4 in will do nicely. (I tend to stay on the 1/8 in side.). Roll dough up onto your rolling pin and roll out over 9in deep dish pie plate. Gently lift up edges and help crust down into the pie plate starting in the center and moving to the outer edges to remove air out from under crust. With a fork poke holes in bottom of pie crust. (this helps air escape so it doesn't bubble up in the middle.). Flute edges as desired. Whisk an egg yolk and brush over the crust. (this is to help seal crust so it doesn't get soggy while baking.). Mix sausage and bacon together and put in pie crust. Pour egg and spice mixture into the pie. Top with extra sharp cheddar cheese. Take the second pie crust and use as a lid on the pie. Press edges of both crusts together. Using a knife cut vent slices in center of crust in an x pattern. Brush lid with rest of whisked yolk. Bake at 350 degrees F for 30 min or until crust is golden brown. A toothpick inserted in center of pie should come out clean if eggs are done.
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.
Heat a pam coated skillet on medium heat. Add mole sauce and whisk as it browns lightly. Add tomato paste and whisk while adding stock just until gravy consistency. Add peanut butter and brown sugar (add more by the t until desired sweetness), stirring constantly. Add cinnamon stick and simmer sauce for 1 1/2 hrs to thicken. Add chocolate, let melt and stir. Salt and pepper to taste. Add cooked boneless, skinless chicken meat in sauce till hot thru. Serve with soft tortillas, corn or flour.
Place pineapple chunks in a large jar or resealable container. Pour in vodka and store in the refrigerator for 7 days. Place the sugar and water in a small saucepan and bring to a boil until the sugar has completely dissolved. Set aside to cool and then refrigerate until ready to use. Strain the vodka from the pineapple into a clean jar, pressing down on the fruit to extract every bit of juice. (Dare you to try a piece!). Pour in the syrup and refrigerate for up to 30 days.
In a mixing bowl mix flank steak, oil, salt, pepper, garlic, ginger and cornstarch and set aside. Place tomatoes, onion and pepper into a container and set aside until needed. In a mixing bowl mix curry powder, cornstarch, sugar, catsup and water mix to form a roux and set aside. Place the noodles into a bowl and fill with warm water for a minute and drain. Heat up a large skillet and lightly coat with oil add half of the noodles and pan fry to a golden brown; place into a serving platter and repeat this step with the other half of the noodles. Reheat the skillet and coat with oil and in the beef mixture and saute for minutes add in the tomatoes mixture and saute for 2 minutes. Pour in the roux and mix well and when the mixture become thick and in the noodles and combine together.
Boil cubed potatoes until tender, about 15 minutes. Heat olive oil and oil from sun-dried tomatoes over medium high heat. Add shallots and potatoes. Cook for 20-25 minutes until the shallots and potatoes turn golden. Mix in spinach, tomatoes, cayenne pepper, and salt. Stir to mix ingredients. Add tablespoon butter and continue to cook until butter melts and spinach and tomatoes are heated through, about another 5 minutes. Top with shredded asiago and crumbled bacon. Serve with additional salt and pepper if desired.
Brown ground beef with onion until cooked. Add taco seasoning per directions on packet, let meat mixture cool. Combine lettuce, tomato, and cheese in large mixing/salad bowl, refrigerate until ready to serve. Prior to serving, crush doritos and add to lettuce mixture. Add meat mixture, stir. Toss entire salad with ranch dressing until well blended, serve cold.
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and saute for one minute. Add the onions and saute till soft. Add the ginger paste and garlic paste and saute till fragrant. Add the tomatoes and saute for two minutes. Add the cilantro and mint leaves and continue to saute for two minutes longer. Add the cayenne and turmeric and saute for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.
dice onion and place in small bowl with vinegar. wash potatoes and cut into bite size pieces, placein pot and cover with cold salted water. Cook until fork tender. .remove from heat Drain well add onion and vinegar, mayo, sour cream,dill weed, and salt and pepper to taste. This is good warm and cold.
Split a medium-sized baked potato lengthwise in half and brush cut sides with olive oil. Bake, flat sides down, on well-greased baking sheet in 375°F oven for 25 to 35 minutes or until tender and crusty on bottoms. *Toss together chopped tomato, sliced olives, finely chopped red onion and oregano; spoon onto split baked potato. Top with crumbled feta cheese and a spoonful of plain yogurt, if desired. *Add a little balsamic vinegar and a tsp of plain yogurt. Great w/ beef! *Add a tablespoon of chili and a sprinkling of cheddar cheese.
Preheat oven to 350°F. Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock. Sprinkle with thyme, pepper and salt. Dot with butter. Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking. Remove the pan from the oven and puree the onions and garlic with the liquid until smooth. Gradually add the remaining stock and the cream. Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through. Do no allow the soup to boil. Sprinkle with parsley and serve.
In a large saucepan, bring salted water to a boil (about 1 gallon). Plunge in the basil and spinach and cook until soft, but still green, about 1 minute. Drain and transfer the greens to ice cold water to chill. When cold, remove and squeeze excess water from the greens. Pat them dry in a clean towel. Transfer the vegetables to a blender. Add the oil and salt and blend until smooth, about 3 minutes. Remove the basil oil and use, or store for up to 1 week, in an airtight container.
In a medium saucepan, bring the jelly and juices to a boil. Simmer over moderate heat until slightly thickened, about 10 minutes. Whisk in the remaining ingredients and simmer until reduced to about 1 1/4 cup, about 5 minutes. If using with ham, drizzle about half over the ham, cover and roast until about 30 minutes from finishing. Drizzle with remaining glaze and finish roasting.
Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside. Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant. Add the remaining ingredients, stir well and bring to the boil. Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender. Check the seasonings and skim off any excess oil. Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.
Preheat oven to 450 degrees F (230 degrees C); grease a baking sheet. Stir together the flour, salt, baking powder, milk, and 1 cup of melted butter. When the dough begins to pull together, turn it out onto a lightly floured surface; knead until smooth and elastic. Roll out the dough to 1/8 inch thickness and cut into 8-inch circles. Brush the circles with the remaining melted butter. Fold each circle in half and then in half again, into triangles; press firmly to seal the layers. Place the rolls on the prepared baking sheet. Bake in the preheated oven until golden brown, about 15 minutes. Serve warm.
Using heavy iron pot,heat oil. mix dry ingredients;add milk and water. (batter will be soft.). Pour batter in hot oil; let crust form on bottom before stiring. Put on low heat and stir occasionally, until couche couche is cooked , about 15 minutes. Serve in bowl with milk and sugar, as a cereal.
Soak plank in water to cover for 1 hour or longer if possible and drain. Prepare barbeque. Combine garlic, soy sauce, ginger, parsley, and oil in large zip bag. Shake to combine. Add salmon to marinade. Marinate in refrigerator for 30 minutes, turning once. Place soaked plank on grill grate over medium-heat. Heat plank for 2 to 3 minutes, urn plank, and continue heating for an additional 3 minutes. Remove salmon from marinade; discard marinade and place salmon, skin side down on charred side of plank. Grill salmon, with lid down, approximately 15 minutes, or until fish is medium rare or to your liking. Sprinkle with sesame seeds and scallions.