HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the potatoes into 1/2 to 1 inch sections. Place in a large bowl along with onion, garlic and dill. Drizzle with the olive oil; salt and pepper to taste. Mix to thoroughly combine then place on a large sheet of aluminium foil folding foil over on top and sides to seal. Place sealed packet over medium heat on gas grill and cook 20 to 25 minutes turning half way through.
Preheat oven to 160C fan forced 180C regular. Heat half the oil in a large casserole dish that you can used on the stove top and put in the oven, on medium high heat and cook your lamb in batches (I did 3 batches) and add some more oil if needed, set each batch to one side. Add some more oil if required and cook off onion till soft and then remove and set to one side. Add a couple of tablespoons of the curry paste to the pot and then add your potatoes and stir to coat the potatoes with the paste till fragrant and then remove. Put in the rest of your curry paste and then fry off till fragrant and then add the lamb back in and stir well and then add the tomatoes with juices and the stock/water and stir to combine and then add the potatoes and onions and stir to combine. Bring back to the boil and then cover with lid and put in the oven and cook for 2 hours stirring occasionally and add any more liquid if needed (I didn't). Just before serving stir in the silver beet. To cook your pappadums - put 4 on a microwave proof rack or plate lines with kitchen paper and cook on high (100% power) for 1 to 2 minutes (I have a 900watt microwave and mine took 1 minute 30 seconds) until they expand and crispy and then repeat till all pappadums are cooked and serve with the lamb and some rice. Freeze left overs in containers for another time.
combine first 6 ingredients into slow cooker. mix spices and sprinkle over the food, add tomatoes. cover and cook on high 4 hours.
In a very large skillet or wok, brown the ground beef with the garlic and a little salt and pepper. Drain the fat, if you like, or just leave it inches Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.
Peel and dice potatoes. Heat oil and add spices. Simmer for 2-3 minutes. Add potatoes. Immediately stir around until evenly coated. Continue for 5-10 minutes until some cubes are a little crisped. Add the water and lower the heat. Simmer for 1/2 hour, stirring occasionally. Add peas and simmer for an additional 5 minutes. Serve hot.
Separate eggs. Beat whites till you have stiff peaks. Mix cottage cheese, flour, melted butter, and egg yolks into a slightly lumpy batter in a bowl. Fold in egg whites until incorporated. Pour in and coat pan with 1 tbls. oil. Pour batter with 1/4 cup measuring cup onto a very hot greased griddle. Cook several minutes, until golden, then turn over and cook several more minutes until golden brown. Serve with maple syrup. Enjoy! To make for a larger crowd, work in batches. They will keep warm on a platter in a 200 degree oven.
Preheat oven according to pizza crust instructions. Spread olive oil over crust. Top with mozzarella cheese then add tomato slices. Bake pizza accordingly. Usually at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden. When pizza is done remove from oven and spread arugula evenly on top. Turn off the oven and put the pizza back in for about 5 minutes (until the arugula is wilted). Remove pizza from oven and sprinkle the balsamic vinegar evenly over the pizza. (Just enough to give the hint of flavor). Top with salt and fresh ground pepper. Slice and serve.
Slice squash as thinly as possible- I use a mandoline to do this quickly. Melt butter in large skillet over medium heat. Add squash and onions and season then cover with water. Cook, stirring occasionally until water evaporates. Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty! Make this into a main dish by adding chunks of ham during cooking. Also delicious!
Make the pastry by sifting the flours and salt together in a mixing bowl. Add in the seeds, and husks. Cut-in half of the shortening with a fork or pastry blender until you have pea-sized pieces. Cut-in the remaining half. Add in the water, just a tablespoon at a time, and gently mix until blended. Don't over mix, but do get it nice and moist. Roll the dough out onto a floured surface or floured pastry mat. Cut into strips, place on a baking sheet and bake at 415 / 200 for about 10 minutes or until just starting to turn golden. Meanwhile start the pudding. In a small bowl, mix the egg yolks up with a fork and set to the side. In a medium saucepan mix the cornstarch, salt. Slice the vanilla bean lengthwise, and add it and the milk and begin heating over medium heat, stirring constantly. Once the mixture reaches a boil, let it boil for one minute. Then slowly add at least half of the mixture to yolks while whisking, being careful not to scramble the eggs. Carefully add it back into the pot and boil for one minute longer. At this point, if you didn't use a vanilla bean add in the vanilla extract. Allow pudding to cool for a few minutes, stirring so as not to get pudding skin. Add the bananas in and serve warm or refrigerate if you prefer to serve cold. Serve with the strips of pastry crisscrossed at the back and top with whipped cream.
Melt butter in a skillet over medium heat. Saute green onions and bell pepper for 4-5 minutes or until tender. Add in crawfish; saute for 1 minute or so until light pink. Combine eggs, milk, and cajun seasoning/hot sauce to taste in a bowl; add to skillet. Scramble until desired doneness is achieved. Add more cajun seasoning if necessary; serve immediately.
In a large bowl, toss together the salad ingredients. In a small bowl, mix together the dressing ingredients; make sure the sugar is dissolved. Toss dressing with the salad. Let the salad sit for 15-30 minutes (or longer); toss again and serve. The salad will keep for a day or two in the refrigerator.
In a large Dutch oven or kettle combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until chicken is tender. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones. Cut meat into bite-sized pieces; set aside. Discard bay leaf. Skim fat from broth. Bring broth to boiling. Stir in the noodles, carrots, and celery. Simmer, covered, about 8 minutes or until noodles ar tender but still firm. Stir in chicken and parsley; heat through.
Brown ground beef and saute' onion along with it. Drain. Combine all other ingredients in large saucepan and add ground beef and onion when done. Simmer for 45 minutes. Add the can of corn and simmer for 15 more minutes.
In a medium bowl combine all of the ingredients. Cover and refrigerate 1 hour before serving.
Season chicken with chili powder and black pepper to taste. Grill chicken breast on an indoor grill such as a George Foreman. After chicken is cooked put it in a food processor and chop it till fine. Spread cheese on one half of a tortilla and sprinkle with chopped chicken. Fold tortilla over and place in a skillet on low-medium heat, brown lightly then flip. Cut into triangles and add a dulop of Sour Cream.
Preheat oven to 425 degrees. Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 - 30 minutes or until softened and slightly charred. To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes or until softened. Add the cumin, corriander, and cilantro and saute about one minute. Add the roasted vegetables to the pot along with about 3 cups of chicken stock. Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock. Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock. Add in the hot sauce, salt, and pepper. Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes. Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot. When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot. Flip the tortilla strips after about two minutes on one side and fry on the other side. (Timing for frying will depend on the temperature of your stove top). Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels. When soup is done simmering, taste for acidity and flavors. At this time I decide whether or not to add in the sugar. If it is very acidic from the tomatoes I add it if not then I leave it out. Also add in more salt and pepper at this time if needed. Add in almost all of the tortilla strips to the soup and stir. Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado. Enjoy!
Pour water over tapioca and let sit overnight to soften. It will be gummy in texture. Drain water. In small saucepan combine the sugars and water over a medium lw heat. Heat until sugar is dissolved. Cool to room temperature. Pour water over tea and steep 5 minutes. Stain and cool to room temperature. For each serving, put 1/4 cup each of tapioca, sugar syrup and half n half into a tall glass. Add 8 oz of tea and stir to combine. Add ice if you like it cold. Traditionally it is served with a large straw so the tapioca can be enjoyed while sipping.
In a small bowl, combine the oyster sauce, soy sauces, and sugar. Place the chicken pieces in a large bowl and combine with the marinade. Let the chicken stand for 10 - 15 minutes if desired. Heat the oil on medium-high heat in a skillet or preheated wok. Brown the ginger in the oil (this takes about 2 minutes). Turn the heat down to medium. Add the chicken (remove the chicken from the bowl with a slotted spoon, discarding any excess marinade). Cook the chicken on medium heat for 10 minutes, turning over halfway between cooking. Turn the heat down to medium low. Cook the chicken for 6 to 8 more minutes, turning occasionally, until it is cooked through. Serve hot.
Cut potatoes in 1 inch pieces. Whisk remainder of ingredients together in large bowl. Add potatoes and toss. Roast in greased pan at 375 F for 40-45 mins, turning occasionally.
Combine the mayonnaise and raspberry preserves together. Spread evenly on one side of both bread slices. Top one of the bread slices with the spinach, sliced onion, the ham and american cheese; cover with the remaining bread slice.
Line a 9x13-inch pan with reynolds quick release foil, so it extends over the sides of the pan. Microwave candy corn on high for 1 minute. Stir. Cook and stir at 15 second intervals until melted. Stir in peanut butter. Spread in pan. Cool until firm. Lift out of pan, using foil as handles. Cut into squares. Melt almond bark. Dip squares. Place on wax paper until set.
Preheat oven to 350 degrees F. In a large microwaveable bowl, microwave the butter and chocolate on high one minute. Stir. Microwave one minute longer until both are melted and can be stirred smooth. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended. Using 1 level tablespoon for each cookie, shape into 60 balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven 6-7 minutes until edges lose their shiny look. (Do NOT overbake.). Immediately press 1 candy kiss into center of each cookie. Cool on cookie sheets 5 minutes. Remove from sheets to cooling racks. Tap top of candy lightly with finger to moosh it down a bit. Cool completely. Store at room temperature.
Open Cake mix, remove 1 cup of the dry cake mix and set aside to be used later. Combine remaining cake mix, 1 egg and 1/2 cup melted margarine. Pat into a 9 x 13" baking pan to form a crust. In a Large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar and milk. Pour over cake mix crust. In a small bowl, combine remaining 1 cup of cake mix, 3/4 cup sugar and 1/2 cup melted margarine; mix until crumbly. Sprinkle on top of pumpkin mixture. Bake 350 degrees for 55 minutes.
Cut beef into 3/4-inch cubes. In nonstick skillet over medium heat, saute beef until brown. Add oil and flour and toss with beef until flour is brown. Add water and spices, stirring well. Add beef broth and reduce heat to medium low. Simmer approximately 30 minutes until beef is tender. (If sauce seems too thin, add a bit more flour to desired consistency.) Serve spooned onto flour tortillas (like tacos). Garnish with sour cream, cheese and pico de gallo.
Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8). Salt both sides and lay on a tray for 1/2 hour. Rinse slices and pat dry. Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush). Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides. Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan. Evenly distribute the romano and shredded mozzarella over the pieces. Top each piece with 1/4 cup of Marinara. Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant. Place one large (or two small) basil leaves on top of the mozzarella. Spray a piece of foil, and place over the tray. Bake covered at 350 degrees for 20 minutes. Uncover and bake another 15 - 20 minutes. To serve, stack two eggplant slices on a plate.
Moisten farfel in a colander under water until just soft. Drain excess water. Set aside. Add sugar, cinnamon and salt to beaten eggs. Add melted butter and continue beating until well blended. Stir in farfel, walnuts, apples and raisins. Place mixture in a well greased 2 quart casserole. Bake at 350 degrees for 45 minutes or until lightly browned.
In a large crock pot add spicy brown mustards=, pineapple juice, garlic pepper seasoning and brown sugar. Lay pineapple slices in liquid. Cut ham in half and set in crock pot. Rub yellow mustard on ham. Set on high for 4 hours basting with liquids after 2 hours once mustard sets on ham. Cut into slices, serve, and enjoy!
Place beans in a 6 quart slow cooker. Add water to cover the beans by 4-5 inches. Cook on low for 8 hours or overnight. (This is my preferred way to prepare beans, but you can also do it the traditional way on the stove if you prefer.) Drain the beans and add the remaining ingredients. Mix well and cook on low for 8-10 hours.
Combine tomatoes, olives, onion and herbs in a bowl. Let stand at room temperature for 30 minutes. Pour off any liquid that has accumulated; add lemon juice and vinegar. Season to taste with salt and pepper.
Chop vegetables and place into shallow casserole. Coat with 2T (or more if necessary) olive oil. Season with salt and pepper as desired and roast at 400 for 30-40 minutes or until golden around the edges stirring once or twice during cooking. Cook pastina in broth and 2T olive oil until done but do not drain. Cool and stir pasta and add roasted veggies. Mix and serve at room temperature.
Heat up a skillet on medium heat then add the olive oil. Arrange the arugula leaves on a plate. Gently crack the egg(s) and lightly fry for 3 minutes, or to your preference. Carefully arrange the fried egg on the arugula leaves. Spoon barbecue sauce on and around the egg and greens. Grate cheese on top followed by a garnish of fresh cilantro. Season with cracked black pepper.
Preheat oven to 425°. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired. Note: If you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.
In a large pot boil water and pasta till al dente. Add in the tomatoes, seasoning and cook till pasta is tender. and enjoy. Additional: If adding meat brown in a skillet and add to pasta once tender.
Dredge the cutlets in flour, shaking off excess. Heat two tablespoons margarine in a heavy skillet over medium heat. Add the cutlets and brown on both sides, about 5-6 minutes. Stir together the remaining tablespoon margarine, honey and pecans. Add to the skillet, stir gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to a serving platter, pour sauce over and serve.
In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours. With the rack in the middle position, preheat the oven to 400°F. On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm. In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through. Vinaigrette:. Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper. Slice the chicken and serve with the vegetables. Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.
Preheat oven to 350 degrees F. Lightly butter 13- x 9- x 2-inch glass baking dish. Cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite. Drain pasta. Transfer to prepared dish. Mix in cubed cheese. Whisk flour, salt, mustard, black pepper, cayenne pepper, and nutmeg in medium bowl until no lumps remain. Gradually whisk in half and half, then whipping cream and sour cream. Add eggs and whisk to blend. Pour over macaroni mixture; stir to blend. Sprinkle grated cheese over. Bake macaroni and cheese until just set around edges but sauce is still liquid in center, about 25 minutes. Remove from oven; let stand 10 minutes to thicken slightly (sauce will be creamy).
For gelatin:. Mix dry mix with boiling water until dissolved. Chill until firm. For pudding:. Add 2 tablespoons dry mix to 1/2 cup cold milk. Either shake or stir the two ingredients together. Chill until firm (about five minutes).
Place the oil in a 41/2 quart saucepan or Dutch oven, and heat it over medium high heat. When the oil is hot, add the onion, carrot, celery and garlic and saute them for 10 minutes. Add the remaining ingredients, mix well, and bring the mixture to a boil. Reduce the heat to medium-low and cover the pan with a lid and simmer the mixture for 30 to 35 minutes. Do not stir or lift the lid until the total cooking time has elapsed. Remove the saucepan from the heat and let the mixture rest, covered, for 5 minutes,. Stir to mix well and serve hot.
Spray a 9x11x2 pan and spread the UNCOOKED macaroni in the bottom. Dot with butter and evenly spread the cottage cheese over this; don't mix. Add the American cheese and then add the Cheddar cheese evenly. Pour the boiling water over the top. DO NOT STIR. Bake at 350 degrees for 1 hour.
Make cookies: Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined. Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap). Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets. To make Icing for cookies: Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner. Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner. Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours. Cooks' notes:  Dough logs can be chilled 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until they can be sliced).  Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
Prepare a 13 x 9-inch baking pan. Slice the cake into about 1/2-inch thick slices or thinner. Arrange half of the slices in the bottom of the pan. In a medium bowl beat 2 cups unwhipped whipping cream until stiff. In another large bowl combine the sweetened condensed milk with water and almond extract; add in the instant pudding mix and beat for 3-4 minutes. Fold in the whipped cream. Spread half of the cream mixture over the cake slices. Arrange half of the sliced strawberries. Repeat with remaining cake slices, cream mixture than strawberries on top. Chill for a minimum of 4 hours or until set.
Cut the bottom of the strawberry just enough so it can stand up straight. Make sure you don't cut too far up or else you will create a hole in the bottom of the strawberry, and the jello will seep out. Cut the top of the strawberry straight across, and then hull out the inside using a huller or melon baller. Try not to scoop too far down or you will hit the bottom and create a hole for the jello to seep out. Add the boiling water to the jello packet and stir for 2 minutes to allow sugar to dissolve. Shake the Cointreau and Tequila with ice then add the cold water. Add the cold mixture to the hot mixture and stir well. Using a funnel, slowly pour the jello into the hulled strawberries. Fill all the way to the top. Refrigerate the strawberries overnight. Before serving, rim the top of the strawberries with salt or sugar. You can do this by dipping your finger in water than then lining the top edge of the strawberries lighly in the salt or sugar. Top sith a slice of lime, and enjoy! These shots do contain alcohol so don't forget to drink responsibly. :).