HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pressure cook the lentils (toor dal) in a pressure cooker alongwith 6 cups of water until the lentils are tender. Heat oil in a pot on medium-high flame. Once its hot, add mustard seeds, methi seeds and cumin seeds. Allow to splutter and crackle. Once they stop doing so, add in the curry leaves and ginger. Stir-fry for 5 minutes until the raw smell of ginger is gone. Add asafoetida powder and continue to stir-fry for another 5-7 minutes. Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes. Then add in the tomatoes and 1/4 cup of water to cook the tomatoes. Mix well and cook on high flame until the tomatoes are softened. Add salt, red chilli powder and turmeric powder. Mix well. Extract tamarind pulp from tamarind to use as tamarind water. To do this, soak about 3 inches piece of tamarind in 1 cup of hot water. Squeeze to extract the tamarind pulp and let it mix with the water to form'tamarind water' (that's what I call it). There is no need to pass this through a strainer- use it directly! Measure out 2/3 cup of tamarind water in a cup and add this tamarind water to the tomato mixture. Mix well and allow it to cook on medium-high flame for 5 minutes. In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a beater/mashing tool (we use what we call a'mandira' in Hindi. This is a long wooden spoon with a round base that we use for mashing lentils, bananas, etc), in round circular motions, mash the lentils completely, until they mix with the water in which they were being cooked. Now add 5 cups of water alongwith the lentil and water mixture that was used to cook the lentils. Add the tamarind-tomato mixture, mixing gracefully, as you sing your favourite kitchen song side-by-side! Allow this to come to a boil. Lower flame and cook for 10 more minutes on a simmer. Remove from flame and serve immediately with cooked long-grain white Basmati rice. Serve hot (we serve it immediately because it doesn't taste very good once it gets cold) alongwith low-fat plain yogurt on the side for a complete wonderful Asian-Indian meal in rice and lentil curry heaven! My brother, Manav, says that my wud-be hubby is a lucky man cos I'll cook this for him and oh my, my bro adores this curry! Please note: If you have a sore throat, a running nose, fever, cough and cold, then PLEASE omit the tamarind altogether because using tamarind juice in this recipe when you have a bad throat, will only make your throat worse. This curry cooks awesome even without the tamarind juice. Enjoy!
Make the filling: Place the butter in a large bowl and set aside. In a wide bowl sprinkle the gelatin evenly over the lemon juice (be sure the gelatin does not clump). In a medium saucepan, stir together the orange juice and soda. Bring to a boil and cook until reduced by half, about 1 cup. Turn the heat to low and whisk to release extra heat. In a medium bowl, whisk together the lemon and orange zest, eggs, egg yolks, and sugar. Pour into a saucepan and cook over medium low heat, whisking constantly, until a candy thermometer reads 180 degrees, or the curd can be easily coats the back of a wooden spoon. Remove pan from heat and add the gelatin mixture. Whisk until gelatin is completely combined. Pour the liquid through a fine mesh sieve directly onto the butter. Whisk mixture furiously until it has increased in volume a bit. Cover the top of the curd with plastic wrap, pressing directly onto surface, and refrigerate for at least 4 hours. Make the dough: In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, sugar, zest, and salt until light and fluffy. Add the egg and beat just until incorporated. Scrape down sides of bowl, add flour all at once, and beat just until dough forms a ball. Remove dough and shape into a disk with your ahnds, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dust a work surface with flour. Use a rolling pin to roll dough into a 10-inch circle about 1/4 inch thick. The dough will be sticky so make sure to keep work surface floured and turn over dough as needed. Gently guide the dough into a 9-inch tart pan with a removable bottom and press into place. Roll the rolling pin over the pan to trim off the excess. Place the tart pan in the freezer for 30 minutes. Preheat oven to 375 degrees. Line tart shell with foil and fill three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove foil and weights and bake for 10 minutes longer, or until lightly browned. Transfer the tart pan to a wire rack to cool. Assemble the tart: In the bowl of a standing mixer fitted with whisk attachment., beat the curd on high for 5 minutes, then spoon into tart shell and level the filling. Refrigerate for 1 hour to set completely. Make the topping: Pour the cream into a chilled metal bowl and beat with a chilled whisk for 1 minute. Sprinkle sugar and soda on top and continue whisking vigorously until soft peaks form. The whipped cream may also be made in a stand mixer fitted with a whisk attachment. To serve, gently push up on tart bottom to release from pan. Top tart with whipped cream.
Preheat oven to 325 degrees F. Mix crumbs and cheese. Dip chicken pieces in melted butter. Roll in crumbs to coat chciken. Place in baking dish. Bake one hour uncovered.
Preheat the oven to 200°F. Rub the tuna steaks on both sides with the canola oil and sprinkle them with the salt and pepper. Arrange the steaks on a serving plate, or on 4 dinner plates, and bake for about 20 minutes for rare. If you wish the fish cooked to medium, leave it in for a few more minutes. Meanwhile, make the salsas separately: combine all ingredients except olive oil, salt, and pepper in separate bowls. Add salt (and pepper) and olive oil, making sure to coat. Remove the tuna steaks from the oven and spoon the each sauce liberally over and around 2 tuna steaks. Serve immediately.
Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes. Preheat oven to 350°F Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.
Place chicken parts, water, broth, onion, celery seed and pepper in a dutch oven. Bring to a boil, allow to boil until chicken is done. Remove chicken pieces from broth and allow to cool. When chicken is cool enough to handle pick off bones and return to broth (or dice if meat is boneless). Add milk and butter to broth mixture, allow to simmer for 5 minutes. Add tortilla strips into broth chicken mixture and gently stir to combine. Simmer until mixture thickens to desired consistency. Can be cooked over an open fire in a dutch oven, or at home on a stovetop.
In a skillet brown ground turkey (beef) with seasonings (black pepper, basil, oregano, and garlic. Meanwhile cook pasta to a little under el dente. In a 2 quart oblong casserole dish add ground turkey, 1 cup of mozzarella, water and soup.For the soup I use low sodium or low fat (they dont sell them with both). Sir together to mix. Add pasta and stir to incorporate. Sprinkle with remaining 1/2 cup of mozzarella cheese. Bake at 400°F for 25 minute or until bubbly. Let sit 5 minutes and then serve.
Preheat oven to 350 degrees. Cut ham into 1 inch cubes. Combine ham, beans, apple, onion, brown sugar, molasses, mustard and allspice in 3 quart casserole, mix well. Cover and bake for 45 minutes or until most liquid is absorbed. Sprinkle with green onions before serving.
Preheat oven to 375. Mash the kidney beans in a mixing bowl until no whole beans are left. Add the soy sauce, steak sauce, 2 T olive oil, garlic, lemon zest, bread crumbs, wheat gluten, and herbs, and use a fork to mix everything together. Use your hands to knead the mixture for about a minute, until everything is really well combined and firm. Roll the bean mixture into walnut-sized balls (12-15 total). Smaller ones have the best texture. Grease a rimmed baking sheet with olive oil. Place the balls on the sheet and then drizzle them with a little more oil, to coat. Bake for about 15 minutes, until lightly browned on the bottom, then flip them and bake for another 10 minutes. Remove them from the oven and pour about 1/3 c of your marinara sauce onto them, flipping them around to coat. Bake for an additional 5 minutes. Serve with spaghetti and additional marinara sauce.
Combine all ingredients and mix well. Bake at 350 for 25 to 30 minutes in an 8x8 or 9x9 pan. Allow to cool before cutting.
Preheat oven to 400°F. Combine all liquid ingredients in a medium-sized bowl. Add the baking powder, whisk thoroughly. Add in the cinnamon and nutmeg, ensuring homogeneity. Add the oats. For moister muffins, add an extra 1/4 cup milk at this point. Spoon the batter into a greased muffin pan. Bake for 20-30 minutes, or until the centers have solidified. Makes 12 small to medium sized muffins.
MAKE CHOCOLATE CRUST: Preheat oven to 250°F. Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil. Mix together cookie crumbs and sugar in bowl. Add melted butter and stir until combined. Press mixture evenly into the bottom and sides of prepared pan. MAKE FILLING: Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed. Gradually add sugar and beat until blended. Add vanilla and flour, mixing just until combined, at low speed. Add eggs one at a time, beating after each addition. Add yolks and half-and-half, beating until smooth. Stir in chopped solid ivory. Pour mixture into crust and smooth out top. Bake for 2 hours or until firm. Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more. Cool in pan on wire rack for 1 hour. Cover with aluminum foil and refrigerate at least 8 hours or overnight. MAKE CHOCOLATE GLAZE: Place corn syrup, water, butter in saucepan over medium heat. Cook until butter is melted and mixture comes to a boil. Remove from heat. Add chopped chocolate and rum or rum extract and let stand 30 seconds. Whisk until smooth. Loosen edge of cheesecake with knife. Remove cake from springform pan. Spread chocolate glaze over top of cheesecake. Refrigerate 15 minutes to set glaze. Garnish with chocolate curls, if desired. Cut wedges and serve.
In a large pot, put the potatoes and cover with cold water; salt and bring to a boil. Cook potatoes for 10-12 min or until fork tender. Cool and quarter, or cut into 8 pieces depending on size. Meanwhile, in another large bowl, stir together the green onions, garlic, olive oil, lemon juice, ground cumin, salt, black pepper, allspice, and coriander. Add the potatoes, parsley, and tomatoes; toss well to coat.
Soak the beans overnight (follow instructions on the package) or quick soak them. After soaking, rinse the beans and place in a large pot. Add the remaining ingredients to the pot, cover with water and bring to a boil. Once boiling, reduce the heat and cook on medium to low for approximately 3-4 hours until the soup reaches desired consistency (usually thick and creamy). You may have to add water. Remember to stir often, as the beans cook on the bottom of the pot.
Cut steak in serving pieces. Combine flour, salt and pepper; sprinkle on steak and pound into the steak on both sides. Brown steak in oil. Transfer to greased casserole. Combine tomatoes, onion, green pepper and garlic; pour over steak. Cover and bake at 350 for 1 1/2 hours. Simple.
Cook water, sugar and cornstarch on HIGH in microwave for 3 minutes; stir and cook 2 minutes more. Add the dry jello and strawberries, and stir well. Pour into baked pie shell or graham cracker crust. Chill until set. Top with whipped cream or Cool Whip.
In a skillet, fry green pepper and onion till tender. Add corn, tomato, salt and pepper. Mix well and lower heat. Cover and cook from 5 to 10 minutes till good and hot, stirring once or twice.
Combine ingredients in a small bowl until well mixed. Drizzle over kebabs or gyros.
Toss pork bits, salt and sugar (and herbs if using) in a large bowl. Transfer to a plastic bag or container and refrigerate 5-7 days. (If pieces are smaller than 2", cure may take less time.) Toss pieces to redistribute the cure and refrigerate another 5-7 days. Rinse meat well and pat dry thoroughly. Store in refrigerator up to 2 weeks longer, or up to 6 months in freezer.
Heat oil in large pan over medium heat until hot. Add chicken; cook 4-5 minutes until brown, stir occasionally. Add frozen vegetables, contents of seasoning packet from meal starter, and water; mix well. Bring to boil. Reduce heat to medium; cover and cook 6-8 minutes until chicken is no longer pink and vegetables are tender; stir occasionally. Add soup; mix well. Cook an additional 2-3 minutes until heated.
Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife. When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins. Place the potato skins, flesh side down on two parchment-lined baking sheets. Reserve the potato flesh for another use. Preheat oven to 400&deg;F. Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Saute until softened, about 5-7 minutes. Add the ground beef. Cook until browned, breaking up with a wooden spoon. Sprinkle the flour over and stir, cooking for 1 minute. Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes. Add the peas and carrots and let simmer for 5-7 minutes. Season with salt and pepper. Turn heat to low, cover, and keep warm. Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy. Flip potato skins over and fill each skin with about 2 tablespoons of cheese. Top the cheese with 2 tablespoons of the meat mixture. Bake for 7-10 minutes until the cheese is melted. Top with a dollop of sour cream and a sprinkle of parsley.
In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
Take 1 oreo apart. This will be the base. Place the whole oreo on its side on the base, so that it sticks to white of the oreo. In front of the oreo on its side, place a malted-milk ball for the turkeys head. Place candy corn, points down, in between the oreo cookie that is standing on it's side. Use icing for eyes and waddle if you want.
Cut the fish into 2 equal protions; combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl; brush the mixture onto the fish. To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray; Grill over medium-hot coals until fish flakes easily(allow 4-6 minutes per 1/2 inch of thickness),If fish is more than 1 inch thick, gently turn it over halfway through grilling. To broil, spray the rack of the broiler pan with olive oil cooking spray and arrange fish on it, broil 4 inches from the heat for 4-6 minutes per 1/2 inch of thickness. To Serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
Preheat oven to 350 degrees and spray a 9 x 11 dish with cooking spray. Boil water for pasta and broccoli. When water reaches boiling, first add broccoli and cook for about two minutes or until broccoli just turns bright green. Add tortellini to water and continue cooking until pasta floats and is just al dente. Reserve 1/2 cup water before draining. Turn off burner. While pasta and broccoli are draining, return pot to warm burner and add jar of alfredo to pot. Add pasta water to empty alfredo jar, place lid back on and shake. Pour contents into pot of alfredo and mix. Add garlic powder, 1 tbsp dried basil, salt, pepper, and 1/4 mozzarella to alfredo and mix until cheese is incorporated. Smear some sauce in the bottom of the baking dish to prevent sticking. Add sausage, drained tortellini and broccoli to pot of sauce and gently combine. Pour mixture into baking dish evenly. Spread cheeses over the pasta mixture and sprinkle with remaining dried basil. Place in oven uncovered for 8-10 minutes. Broil for another three or until top gets a little browned. Serve warm and enjoy!
Heat oven to 350 degrees. Butter 2 quart casserole, combine potatoes, salt, pepper, onion, egg and 3 ounces Gruyere cheese. Heat milk and cream to boiling in saucepan, combine with potato mixture. Place in casserole, sprinkle with remaining cheese and dot with butter. Bake 1 hour. If top not browned, broil until lightly brown.
Melt BUTTER in 10 inch baking dish and set aside. Mix FLOUR, SUGAR, BAKING POWDER together in bowl. Add MILK to flour mixture and GENTLY STIR BY HAND until all flour is wet. DO NOT OVER MIX DOUGH - overmixing makes the crust tough. Evenly Spoon DOUGH over the butter in your baking dish (do not mix or blend, just let the butter go where it wants to go). Place FRUIT over dough. - You can always use more or less fruit. BAKE at 350 degrees for about 30 minutes depending on your oven. CRUST WILL RISE TO THE TOP AND CREEP OVER THE FRUIT.
Marinate the meat with the salad dressing overnight and cook them on your BBQ grill. (Do not overcook them or they will be like shoe soles.) Once they are cooked just cut them in strips and eat them in a taco with the salsa. For the pico de gallo just mix everything a couple of hours before you so it will be good and juicy. This salsa is great with Doritos or Tostitos or any itos you like.
Melt the chocolate in a bowl over a saucepan of gently simmering water. (Or use a double boiler.) Stir in the corn syrup, and the chocolate will stiffen immediately. Stir until completely combined. Wrap in plastic, and cool to room temperature. When it's time to work with it, just knead it like dough. It will soften to just the right texture from contact with the warmth of your hands. Roll with a rolling pin, or pass it through a pasta machine, beginning with a wide aperture,then gradually decreasing the size of the opening until it reaches your preferred thinness. Shape it any way you want!
Chop onion, celery, and green pepper if using, then slice mushrooms. Rinse hens or chicken pieces and pat dry. In a 13x9 pan, mix rice, broth, and vegetables. Arrange birds on top of the rice, settling them in a bit. Melt butter, then drizzle over poultry and rice mixture, using all of it. Sprinkle with poultry seasoning, salt and pepper, or any herbs of your choice. Cover with foil and bake at 350 for about 45 minutes. Remove foil and continue baking until poultry and rice tests done and skins are nicely browned. Remove from oven and let cool ten to fifteen minutes before serving.
Place items in bread machine as per manufactures instructions. While bread is baking, drizzle with honey if desired.
Divide dough in two parts. Chill 1 to 2 hours for easy handling. Roll dough, one part at a time, (keep 2nd cold till ready to roll) to 1/8-inch thickness and cut with cookie cutters. Transfer to cookie sheet. Preheat oven to 375°F. Bake for 8-10 minutes. Frost if desired.
Place the cherries in a 1 quart glass container, being careful not to crush the fruit. Add the sugar and the lemon peel. Fill the container with the bourbon. Seal the lid and gently shake the jar, or move it around the counter to distribute the alcohol and sugar evenly. The sugar will continue to dissolve over time. Place the cordial in a cool, dark place for 2 months to allow the liquor to be infused with the flavor. Jump start the process by placing the container on a sunny windowsill for the 1st two weeks. The fluctuating temperatures of the daytime sun and the cool evenings will speed the flavor infusion.
Put broth in a large pot. Cover and bring to a boil over medium-high heat. NOTE - I like to simmer the broth with a 1" piece of fresh ginger (quartered) and a cinnamon stick for 30 minutes, remove the items and bring to a boil. It makes it not-so-quick, but it is more flavorful. Add the noodles, reduce heat to medium and boil gently, uncovered, 6-8 minutes or until noodles are tender, stirring occasionally. Stir in the spinach and basil for the last minute of cooking time. Divide beef among 4 serving bowls. Ladle soup over the pastrami, sprinkle with green onions and drizzle with chili sauce. Serve with lime.
Heat oven to 350 degrees; coat shallow 2-quart baking dish with nonstick cooking spray. Thinly slice potatoes. Reserve 1/4 cup cheese. Mix potatoes with remaining ingredients in large bowl. Spoon into prepared baking dish. Cover with foil; bake 1 hour. Remove foil from baking dish; sprinkle with reserved cheese. Bake 20-30 minutes more until potatoes are tender and mixture is bubbly. Let stand 15 minutes.
Cook the prepared rutabaga in a small amount of water until just tender. Drain well. Meanwhile, snip the apricots into quarters and soak them in a little boiling water. Add the drained apricots, the butter and the dark brown sugar to the drained rutabaga and cook over low heat until glazed, stirring frequently; about 3 or 4 minutes.
In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy. Stir in oil, salt, garlic, thyme, and whole wheat flour. Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed. Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic. Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled. (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal. If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour. Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes. Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.
Bring maple syrup and softened butter to a boil in medium saucepan. Stir in 1 tablespoon bourbon whiskey or extract. Serve warm over crepes or pancakes.
Heat oil in a skillet or wok. Add sprouts; stir fry for 2 minutes. Add salt, stir in scallions and cook for 2 more minutes.
Heat oven to 400°F; spray 15x10x1-inch pan with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion; cook 2-3 minutes or until tender. Add corn; cook until thawed and crisp-tender. Stir in chicken and chilies. Remove from heat and stir in sour cream and 1/2 cheese. Cool 5 minutes. Unroll dough into pan. Gently press into 10 inch square. Spread about 2 tbsp of the enchilada sauce over dough. Spoon chicken mixture over sauce to within 2 inches of each edge. Drizzle 1/4 cup enchilada sauce over chicken mixture. Sprinkle with remaining 1 cup cheese. Fold edge of dough up over filling, rounding corners and pleating dough as necessary. Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving. Heat remaining enchilada sauce. Cut tart into wedges and serve with tomatoes, lettuce, and warm enchilada sauce.