HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate diced chicken in 1/2 cup yogurt, cumin, cinnamon, and pinch of salt for at least 2 hours. Preheat oven to 350°F Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well. Meanwhile, heat oil in a large ovenproof pot over medium high heat. Add chicken, and saute until almost cooked through. Add garlic, onion, ginger, half of the cashews, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes. Add remaining yogurt and curry powder and cook until thickened, 2 to 3 minutes more. (Depending on consistency, you may need to add a couple extra spoonfuls of yogurt at this time.) Stir in vegetables, broth, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. Remove pot from heat and stir in frozen peas. a a Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews.
Place caramel syrup in the bottom of cup. Top with freshly prepared hot espresso. Spoon very small amount of foamed milk on top of espresso. Avoid getting any milk into espresso if you like it dry. You can add just a wee bit of milk otherwise, but not a lot (or it won't be a macchiato anymore!). If desired, you can top this with whipped cream, and a little bit of warmed caramel topping (squirted from a squeeze bottle is best). Serve at once.
Boil pasta until tender. While pasta is cooking, in separate pan, combine onion and zucchini, and just enough tomato sauce to keep vegetables from sticking. Cook until zucchini begins to soften. Add in mushrooms, roasted peppers, artichoke hearts and half the olives along with a little more tomato sauce. Cook about 3 minutes, constantly stir to keep from sticking. When vegetables have cooked (leaving zucchini slightly crisp) combine the rest of the tomato sauce, olives, garlic powder, Italian seasoning, and red wine vinegar. Stir and cover for about 1 1/2 minutes to cook sauce down and steam veggies. Uncover, remove from heat. Rinse and drain pasta. Divide pasta portions evenly into bowls. Spoon sauce mixture on top of pasta and toss to evenly coat noodles. Salt and pepper can be added to taste if desired.
Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve.
Marinate the minced pork with fish sauce and chili paste. Add the turmeric powder. Add chopped the Kaffir lime leaves and basil leaves. Pound to paste, the brown sugar with lemongrass, ginger and galangal; add them to the minced pork, then add an egg, Stir well, marinate for half hour. Scoop with tablespoon and fry with oil. Serve with tomato sauce.
Peel and cube potatoes. Add potatoes & garlic to pot of cold water. Cover and bring water to a boil, then reduce heat and simmer for 15 minutes. Drain the potatoes and garlic cloves. Mash all ingredients with hand masher or mixer. Season with salt & pepper. You can thin them out by adding more regular milk.
Heat olive oil over high heat and add garlic; saute for 30 seconds. Add tomatoes, salt, and pepper. Saute for another 30 seconds, stirring constantly. Remove from heat. Add cooked pasta and chopped basil. Toss gently. Turn into serving bowl/dish, add 1/2 grated cheese, and toss again. Serve immediately and pass the last 2 oz. of grated parmesan.
Heat the grapeseed oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks to the pot and stir. Saute until the onions are soft and quite translucent, about 5 minutes. Lower the heat if necessary to avoid browning. To the pot, add the tomato paste, dried oregano, rosemary, and garlic. Stir until oregano and garlic is fragrant and tomato paste is incorporated into the vegetables, about 1 minute. Season the vegetables with salt and pepper. Add the crushed tomatoes and vegetable stock, and stir. Bring the soup to a boil and add the cabbage shreds. Simmer the soup for 15-20 minutes, or until the cabbage is mostly tender. Add the white beans and bring the soup to a boil one more time. Add the chopped parsley and stir to incorporate. Check the soup for seasoning and serve hot.
Combine 3 Tbsp Baking Cocoa with 3 Tbsp warm water to make into a rich syrup. Pour into a 16 ounce mug. Add espresso Add Peppermint syrup. Steam milk and add to remainder of cup. Garnish with whipped cream and sugar crystals. Note: To make espresso (for 2 servings of this recipe) for those who do not know how, follow the directions below. Don't let the thought scare you it is almost as easy as making regular american coffee- it just takes a little practice: Buy a $30 machine (Mr. Coffee ECM250 is good). Put water into carafe up to band and put into machine. Put coffee (any kind of finely ground) into filter head and pack down well. Turn on and brew until carafe fills to 4 cup line that way there is still enough water in machine to steam milk. Switch to steam mode and steam milk (if you do not have a frothing pitcher a 12 oz ceramic mug will work filled half way with milk but takes 2 fill ups to make one serving of this recipe). Follow recipe and enjoy!
Melt butter or margarine in skillet over low heat. Add pecans and coconut stirring constantly to brown. Cool. Mix cream cheese and sweetened condensed milk until smooth. Fold in non dairy whipped topping. Pour evenly into crust. Sprinkle with coconut and pecan mixture. Drizzle with the caramel and chocolate toppings. Cover and freeze until frozen hard. Remove from freezer 10 -15 min before serving.
Boil cabbage 45 mins (so cabbage can be used to make rolls) set aside to cool. cover uncooked rice with water and soak until softened. combine beef, pork, rice in large bowl and mix, salt and pepper to taste. place a cabbage leaves flat on surface, place 1-2 TBS meat and rice mixture in leaf and fold up side then roll up. Strain sauerkraut retaining juice, set aside juice. rinse sauerkraut with cool tap water. sprinkle sauerkraut on bottom of large roasting pan. place cabbage rolls and 1-2 inch pieces of kielbasa covering bottom of roasting pan, then sprinkle with sauerkraut, continue to layer rolls and sausage then saurkraut until until pan is full. cover with water. place in oven at 350 for 1 1/2 hour. remove from oven, add juice from sauerkraut to broth in pan as needed. return to oven and cook for additional 1 1/2 hour. leftovers freeze very well.
Preheat the oven to 375. Grease the baking sheets. Put the eggs and sugar in a mixing bowl and beat until blended. Add salt, shortening, orange marmalade, lemon zest, and lemon juice. Beat until the dough is throughly mixed. Add the flour and baking powder and beat well. This is a stiff dough. Add the walnuts, stirring well to distribute. Drop the cookies by tablespoons onto the baking sheets about 1-inch apart. Bake about 12 minutes, or until the edges of the cookies are golden. Remove from the oven and cool.
Spread out one sheet of phyllo dough. Keep the other sheets covered with a damp towel to prevent from drying and becoming brittle. Lightly brush with butter or spray the oil. Place another sheet of phyllo dough on top of the first sheet. Brush 2nd sheet with butter or oil and sprinkle the nut, sugar, and cinnamon filling lightly over whole sheet. Place a third sheet of phyllo dough over first two sheets. Brush with butter or oil and lightly sprinkle nut filling again. Roll the 3 sheets up tightly as you would a cigar or jellyroll. Slice diagonally into 1 or 2 inch pieces and place on a parchment-lined cookie sheet with sides *make sure you have sides on your cookie sheet (aka "jelly roll pan"). Repeat until all the phyllo dough and filling have been used, using three sheets for each roll. Brush tops of baklava pieces with melted butter and sprinkle with raw (turbinado) sugar. Bake at 350 degrees for 20 minutes. Remove from oven to cool. Leave in pan. In a saucepan heat the honey, sugar, water, and lemon rind together and bring to a boil for 3 to 4 minutes. Pour over cooled baklava pieces. You may have to turn them once to make sure they are completely saturated with the syrup. Let them stay in pan long enough to absorb the syrup. Eat and then serve what is left; or serve and eat. It is your choice, but I guarantee there will never be any left! Cover and refrigerate. These can be frozen.
Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.). In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter. Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
Saute onion in 3 tablespoons olive oil in a skillet over low heat until golden, about 3-4 minutes. Add in tomatoes, salt, and pepper; cook over medium heat until the tomato sauce is thick and dry. Put potatoes through a ricer or mash in a bowl with a fork until smooth. Combine the potatoes with the eggs, salami, mozzarella, smoked provolone, Parmesan, and parsley; mix well. Generously butter a 9 x 2 1/2 inch springform pan; coat heavily with bread crumbs, reserving some for the top. Spread 1/3 of the potato mixture evenly in the bottom of the pan; spread half of the tomato sauce over the potatoes. Spread another third of the potato mixture evenly over the tomato sauce; repeat with the remainng tomato sauce and potato mixture; smooth the top. Sprinkle with the remaining breadcrumbs. Drizzle with the remaining 3 tablespoons olive oil. Place on a baking sheet; bake in a preheated 350° for 1 to 1 1/4 hours or until the top is crusty and brown. Let cool completely at room temperature; refrigerate for several hours or overnight to make slicing easier.
Steam cauliflower and garlic for 15 minutes or until tender, drain well. Blend or food process together the cauliflower, garlic, mayo and salt until creamy. Serve.
Put all the ingredients in your blender and blend for 1 minute. Scrap down the sides and blend for an additional minute or until smooth. Refrigerate for 1 hour. To Cook: A- Use an upside down crepe pan and follow instructions or. B- Use a non stick skillet. You do not have to use additional oil or fat. Pour a little batter in the pan, just pour in enough batter so it will thinly coat your pan, tilt the pan to spread the batter evenly on the bottom of the pan Cook over medium heat for a couple of minutes until the bottom is light brown, flip and cook for a few seconds more Remove from heat and stack on a plate with wax paper between them.
In bowl combine 1st five ingredients. Brush over salmon. Grill salmon covered over medium heat until flaky.
Put the couscous in a large bowl and pour over the boiling water. Stir together with a fork, then leave to soak for about 30 minutes, till the water has been completely absorbed. When the couscous is cool enough to handle, break up all the lumps with your fingers. Stir the butter into the couscous, then stir in the beaten egg and salt. Preheat the oven to 400°. Spread half the couscous into a 10-12 inch springform pan. In a bowl, combine the cheeses and 2 T of the honey. Spread the cheese mixture on top of the couscous, then top with remaining couscous. Press down gently and then bake in the oven 10-15 minutes. Put the remaining honey, saffron threads or cinnamon and the water in a pan. Bring to a boil, then boil for 5-7 minutes, till the liquid forms a syrup. Remove from the heat and stir in the orange flower water or lemon juice. After the kodafa is baked, place under the broiler and cook till lightly browned on top and a golden crust is formed. Sprinkle pistachio nuts on top of the kodafa. Serve warm, cut into wedges, with the syrup poured over it.
In a small mixing bowl combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a large saucepan over medium heat combine the water, brown sugar and salt. Bring to a boil. Stir to dissolve the sugar/salt mixture. Remove from heat and stir in the dry spice mixture. Steep for one hour. Place the brisket in a large freezer bag. Pour the brine into bag, press out air and seal. Refrigerate for 3 weeks, turning the brisket every three days, in my case when I think about it. Preheat your smoker. In a small bowl combine the crushed juniper berries and black pepper. Remove brisket from bag and discard brine. Lightly pat dry. Press firmly into one side of the meat 1/2 of the juniper/pepper mix. Turn and repeat. Place brisket in smoker and smoke for 4 hours. Remove from smoker and cool for 30 minutes. Place brisket in a large dutch oven. Cover with water and turn heat to medium high. Bring to a boil. Reduce heat to simmer, cooking for two hours. Remove from dutch oven and cool completely. At this point you can slice very thin and serve, or tightly wrap with plastic wrap, place in a freezer bag and refrigerate.
Preheat oven to 190C (170C fan forced). Spray 4 x 250ml (1 cup) muffin pan holes with cooking spray and line bases with a round of baking paper or use 4 non-stick baking cases. {isj 1 bread slice into each muffin pan hole and bake for 5 minutes or until light golden brown and set aside for 10 minutes to cool. Divide the spinach leaves and corn between bread cases. Whisk the eggs and milk in a medium bowl and season with pepper. Pour the egg mixture into the bread cases and sprinkle the cheese over. Bake quiches for 25 to 30 minutes or until set and golden brown. Set aside pan for 5 minutes to cool and then transfer to a wire rack to cool completely. Accompany one of the quickes with the fresh fruit (pack in a small container) and water. NOTE - you can make the quiches the day before and keep in an airtight container until ready to pack one into the lunch box and the remaining 3 quiches will keep in an airtight container in the fridge for up to 3 days or, wrap in plastic and put in a resealable plastic bag and freeze for up to 3 months (defrost in fridge overnight and pack into lunchbox in the morning).
Wash potatoes making sure skin is free of dirt. If you prefer "clean" chips, peel the potatoes. Mix together all spices in a small dish and set aside. Slice on a mandolin and drop into cold, salted water. You can try to slice by hand, but it's very difficult to get them thin enough. In deep iron skillet pour oil about 1 1/2 " deep and heat to 365°F As oil is heating pour water off potatoes and gently pat dry. Drop slices 1 at a time into hot oil until a single layer is cooking (about 15-20 slices depending on your pan). Let cook until golden brown. Remove into paper bag to soak up excess oil. When potatoes are all done, sprinkle spiced salt mix to taste over chips and shake bag to evenly coat. Add a little at a time, you can always add more, but it's darn difficult to pick off those grains of salt if there are to many.
Pre-heat oven to 350 degrees. Brown ground beef and drain. Add celery, green pepper and onion and saute 4-5 minutes. Add tomatoes and their juice. Add the remaining ingredients except for the Cheddar cheese. Simmer 20 minutes, uncovered. Pour mixture into a 9" X 13" casserole dish and sprinkle Cheddar cheese over the top. Bake for 30 minutes.
1.	Preheat oven to 450°F. 2.	Blend the garlic, onion, oregano, thyme, salt and 1/2 cup of water in a blender until fairly smooth. 3.	Combine the pork and buy leaves in a 6-quart dutch oven or deep baking dish that can hold the porkin no more than 2 layers. Pour the blended mixture and the Coca-Cola over the pork and stir & toss well. 4.	Cover the pot and cook in the oven until the pork is very tender, about 2 hours. The sides of the pot might look dark. Thats just fine. 5.	Uncover the pot and return to the oven. Continue cooking, tossing well and scraping the bottom and sides of pot every 10 minutes., until the pork is slightly crispy on the outside and deep golden brown, about 30 minutes. Coarsely shred the pork. 6.	Make Ahead: You can make carnitas up to three days before you plan to serve. 7.	Serve alongside 24 warm CORN TORTILLAS and LIME WEDGES and top with CHOPPED WHITE ONION, CHOPPED CILANTRO, and FRESH GREEN SALSA, JALAPENO AND PINAPPLE SALSA, OR PICO DE GALLO WITH LEMON ZEST.
Preheat oven to 350°. Remove one chile from can. Chop chile. Combine sour cream and chile in a medium bowl; let stand 10 minutes. Place half of beans in a food processor; process until finely chopped.(You can also add a can of refried beans and a can of black beans if doubling) Add chopped beans, remaining beans, and corn to sour cream mixture. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.
Grind the pork, spring onion, garlic, Trident Stir-Fry Fish Sauce and a pinch of salt and pepper to a smooth paste in a food processor. Form the paste into 20 small balls and coat with flour or cornflour. Heat the oil in a wok to medium-hot. Deep fry meatballs for about 2 minutes until golden. Soften rice paper in hot water and then spread it out on paper towel. Add a few meatballs, some lettuce, a little softened vermicelli and a mint leaf. Fold the rice paper and serve with dipping sauce.
Combine the first 7 ingredients. Shape meatloaf into a ring and place in a dutch oven. In a bowl, mix together the worcestershire sauce, vinegar, sugar, ketchup, water and onion. Pour over meat and fill hole with sauce. Baste one or twice while cooking. Bake, covered, in dutch oven at 350 degree for approximately 1 hour, 30 minutes or until done.
Sift flour with sugar and salt. Beat eggs until very light; add 1/2 the milk and fold in flour mixture. Add remaining milk, cream and melted butter. Bake large pancakes on hot griddle. Place 2 tablespoons of lingonberry sauce in center of pancake and roll up like a jelly roll and sprinkle with confectioners' sugar.
Soak beans in water overnight (4 1/2 cups water). Place beans in cooker in soaking water. Cook on high for 3 hours. Add the remaining ingredients to the cooker. Cook on low for 12-14 hours or until tender.
In medium saucepan, bring water and butter to a boil; stir in sugars. Return to boiling; boil and stir for 1 minute. Remove from heat; stir in vanilla and pecans. Beat until mixture thickens. Immediately drop from teaspoon onto wax paper. Cool.
Preheat oven to 350°. Cook shells as directed--don't overcook because they will cook in oven again. Cool shells in a large bowl of COLD water; set aside for now. Saute onion in 2 tablespoons of butter until tender, about 5 minutes. Combine broccoli, onion, mozzarella cheese, sour cream, egg and chicken; set aside. Melt 1/4 cup butter in saucepan. Stir in flour, instant bouillon and pepper. Stir in milk and cream; bring to a boil, stirring constantly. Boil and stir 1 minute until thickened. Remove shells from water, strain and pat dry with paper towels. Spread small amount of sauce on bottom of 2-quart rectangular baking dish. Stuff each shell with broccoli and chicken mixture; put shells in dish. Spoon remaining sauce over shells and sprinkle with Parmesan. Bake 30-35 minutes or until hot and bubbly.
1. Spray 8x8 pan with cooking spray. If you want a thinner bar, use a 9x9 pan. 2. In a large saucepan, melt peanut butter and honey over medium heat. 3. When melted, turn off heat and add remaining ingredients. 4. Stir, and spoon into greased pan. 5. Let cool and enjoy! *Note: The cocoa powder, sunflower seeds, dried fruit and coconut are optional ingredients and can be removed or replaced with like ingredients. For example, you could try using cashews and dried apricots, etc.
In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly. Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal. Place the mix in a covered glass or plastic container and keep in a cool, dry place. In warm weather the MIX should be refrigerated. Use within a month. To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.
Mix all the wet ingredients in a large bowl, whisk until well combined. (425 gram tin of creamed corn is equal to 1 1/4 cups). Add the dry ingredients and fold through. Pour into a greased and lined 18x28 cm (lamington) tin. Bake at 180 c (375 F) for 20 - 30 minutes, or cooked when tested with a skewer.
Mix eggs, flour, salt, sherry and sesame seeds. Dip chicken pieces into batter. Deep fry at 400 degrees until golden brown. Sprinkle ground Chinese flower pepper over chicken pieces before serving. Serve hot.
Preheat oven to 350°F. Combine dry ingredients in a large bowl; stir. Add oil and maple syrup. Stir well. Line a half sheet pan with a silpat or parchment. Spread granola evenly onto the prepared pan. Bake for 25 to 35 minutes, stirring after the first 15 minutes and again every 5 minutes or so thereafter. Let cool completely.
Preheat oven to 400 degrees F. Spray METAL muffin pans with butter flavor cooking spray. Combine all ingredients, mixing throughly. Spoon mixture into muffin cups, mashing into cup, so that it is full. Fill any empty cups 1/3 of the way full with water. Bake about 30 minutes, or until crispy, golden brown on top. These get golden and crunchy on all sides, like traditionally fried crab cakes, which I think is neat. To get less crispy crab cakes, decrease baking time to about 15 or 20 minutes. You can make in mini muffin tins for appitizers. Just watch until golden brown, about 8 or 12 minutes I think.
Preheat the oven to 350°F. TO MAKE THE CRUST:. Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined. Press into the bottom of a 9-by-13-inch metal baking pan. Bake the crust until starts to brown and become crisp, about 10 minutes. Transfer to a wire rack and let cool completely. TO MAKE THE FILLING:. Using an electric mixer, beat the egg yolks and confectioners' sugar together in a large bowl until they are thick and the color of butter. Beat in the Cognac, creme de cacao, Kahlua, vanilla, and salt. Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth. Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth. Let cool slightly, then gradually beat into the egg mixture. Fold the softly beaten heavy cream into the chocolate mixture just until combined. Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula. Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight. WHEN READY TO SERVE - MAKE THE MERINGUE:. Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form. Beat in the vanilla. Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form. ASSMBLY & SERVICE:. Carefully cut the S'mores into 15 large squares. Place each S'mores on a dessert plate. Top each with 1/2 cup of the meringue in a large dollop. Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown. Serve immediately and accept all the accolades!