HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together the eggs, corn, chiles, milk, thyme, salt, black pepper and pepper sauce in a large bowl. spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the egg mixture and sprinkle with the tomatoes. Cover and cook until the eggs are set, about 15 minutes. Cut the frittata into 4 wedges. Serve hot, warm, or at room temperature.
Mix wheat flour, salt and soda in a bowl. Rub in ghee. Add milk-sugar mixture. Mix well. The dough will be a bit sticky. Heat a flat bottom pan (tava). Pour few drops of ghee in the center and spread to the outside. Make small balls out of the dough. Roll them out not too large in size. Put each roti, one at a time, on the tava. Poke holes all over the roti using a fork. Cook the roti on one side till brown specs appear, then, flip, and cook on the other side till brown specs appear again. Remove from tava. Dip in hot tea and enjoy! Or, you can wrap these in aluminium foil and enjoy at a picnic! Please Note: You can substitute ghee with oil, if you wish, but make sure, then, that you use oil wherever I have specified to use ghee.
Combine all ingredients except the tequila in an electric blender. You may have to do this in batches, depending on the capacity of your blender. Blend until smooth. Serve chilled or over a little crushed ice.
In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. In another large resealable plastic bag, combine the bread crumbs, peanuts, paprika and pepper. Drain and discard marinade. Add chicken to crumb mixture, one piece at a time, and shake to coat. Place in a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear.
Melt mints and morsels in microwave or double boiler. Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy). Place on wax paper lined cookie sheet. If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies. When sheet is full, refrigerate for 15 minutes. Peel cookies from wax paper (can be used again for next batch). Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden. The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.
Heat butter in skillet. Saute apples in butter, over medium low heat, 1-2 minutes until beginning to soften. Sprinkle apples with cinnamon, nutmeg and lemon juice. Continue cooking until apples are soft lightly browned and most of the liquid is evaporated. Arrange apple slices on plates and sprinkle brown sugar.
In punch bowl, stir together sweetened condensed milk and pineapple juice. Add orange soda. Top with sherbet (optional) and serve over ice (optional). Store leftovers covered in refrigerator.
Preheat oven to 350 degrees. Slice potatoes with mandolin slicer. Spread sliced potatoes in 11x7 pan (spray sides with Pam). Make white sauce. Melt 4 Tbs butter, stir in flour, salt and pepper. Remove from heat, stir in milk. Return to medium heat and stir constantly to boil, boil one minute. Add cheeses and stir until melted. Pour cheese sauce over potatoes. Bake 1 hour 15 minutes, covered. Melt 4 Tbs butter, add Panko and onion. Uncover and spread Panko mixture over top. Broil until Panko starts to brown.
Pre bake pizza crusts for approximately 5 minutes. Use 1 1/2 cups of sauce to cover each pizza. Pour BBQ sauce over diced chicken and toss to mix well. Top pizza crusts with BBQ chicken, onions, mushrooms, and pineapple. Sprinkle 1 cup of each kind of cheese on each pizza, (use more if you like.). Bake at 350 degrees for 10 minutes or until crusts begin to brown. Broil for 2 minutes or until cheese bubbles. Serve with extra BBQ sauce to dip your crusts into-Yum!
Combine veggies and beans in large, sealable, container. Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well. Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.
Into a martini glass, pour liqueurs in listed order over the backside of a spoon. Serves one.
Cut bacon into 1/2" pieces; fry in large skillet until crisp; remove and drain on absorbent paper; discard all but a very small amount of bacon fat from skillet. Add vegetable oil to lightly cover bottom of skillet; heat to medium-high; add hash browns and fry (spread them out and fry without disturbing for about 5 minutes, then turn them and fry for another 5 minutes) until brown. Remove hash browns from skillet, spreading them into a 9x13 baking dish that has been lightly sprayed with no-stick cooking spray; spread half the bacon and half the cheese over the hash browns. Beat eggs, milk, onions, salt, pepper, and hot pepper sauce together then pour over the hash browns, bacon, and cheese; press the bacon and cheese evenly down into the hash browns and egg mixture with the edge of a spoon or clean fingertips; top with remaining bacon and cheese. Bake at 450 for 8 minutes; reduce oven temperature to 350 and continue baking for an additional 12-15 minutes. NOTE: I often use Simply Potatoes(R) "Southwest Style Hash Browns" for a spicier breakfast casserole.
In medium bowl, combine lamb, onion, garlic, cumin, and salt; mix lightly. Shape into 1-inch balls. Brown meatballs in large skillet over medium-high heat, turning occasionally. Place broth, tomatoes, beans, broccoli, thyme, and meatballs in slow cooker. Cook on Low for 4-5 hours. Season with salt and pepper to taste.
Combine all ingredients in crock pot except for spinach. Cook on high 6 hours, or until potatoes and turnips are tender. Reduce heat to low and add spinach. Cook an additional 30 minutes.
Arrange the bean sprouts and snow pea sprouts on a large platter. Toss cucumber, tomatoes, mung beans, bell pepper, cilantro, mint, lime juice, oils and soy sauce together and pile attractively over the top of the sprouts. Sprinkle cashews over the top and serve. Heavenly!
-Saute onions & garlic in the butter & oil (use a heavy dutch oven if you've got it, otherwise you can transfer to a casserole after stovetop dirctions -- -Mix flour, Salt & Pepper in a bowl. Dredge meat in seasoned flour and add to onions. Turn meat occsionally until browned evenly. -Add rest of ingredients up to (including) wine and bring to a boil. Bake at 300 for 1 1/2 hours. -Add remaining ingredients and continue baking another 1/2 hour. Serve with rice and steamed broccoli.
Mash avocados and roasted garlic (texture should be somewhat"chunky" not smooth). Fold in remaining ingredients, be sure to blend well. Let chill for a minimum of 1 hour. If color turns brownish upon serving, sprinkle with a bit of lemon or lime juice.
Mix the first five ingredients in a bowl or zip top bag. Add all the spices, mix well, taste and adjust ingredients. Set a small amount of the marinade aside for basting later on. Add the shrimps, pineapple and veggies. Marinate in fridge for at least 3 hours.The longer the better. Put shrimps, pineapple and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning. Grill on the BBQ for 12-15 minutes or until done. Keep turning and basting with the marinade you set aside earlier.
In a small bowl, whisk together dressing ingredients; set aside. Cook pasta according to package directions, omitting salt. Drain pasta and run under cold water until pasta is cooled. In large bowl, toss cooled pasta with remaining salad ingredients. Drizzle dressing over salad and toss well to coat.
Cut fish into chunks of equal size. Saute onions and garlic in heated butter or margarine in a large kettle until tender. Add potatoes, water, bay leaves, thyme marjoram, parsley, salt and pepper. Bring to a boil. Add prepared fish and lower heat to moderate. Cook, covered, about 25 minutes, until fish and potatoes are tender. Remove and discard bay leaves. Put slices of bread in wide soup plates. Ladle broth over bread. Serve fish and potatoes separately on a platter.
Season chicken pieces with salt and pepper. Heat 1/4 cup olive oil in a dutch oven. Put in the chicken pieces and brown on all sides over high heat. Cover, and cook over moderate heat for 15 minutes. Seed the green peppers and cut into large strips. Place the green peppers, ham, and garlic in the dutch oven with the chicken. Cook for 20 minutes. Peel and seed the tomatoes. Heat remaining 1/4 cup olive oil in a skillet. Add the onions and cook over moderate heat for 15 minutes. Add the cooked onions and tomatoes to the dutch oven and cook for 15 minutes more. Adjust seasonings and serve hot.
In a glass (liquid) measuring cup, draw up 1 1/2 cups warm watter. Pour in yeast and sugar. mix well and let sit till a good frothy head has formed ontop of the mixture( aprox 5-10min.). in a large mixing bowl sift the 3 cups of the flour with the salt. form a hole in the center of the dry mix. pour the yeast/water mixture into the flour and stir as much as possible. take the dough mixture out of the bowl and knead in the rest of the flour till you get a somewhat sticky, elastic dough. roll into a ball and set aside. pour a bit of your olive oil into your mixing bowl. place your dough ball into the ollive oil and roll it till its evenly coated. cover with cling wrap or a damp cloth,and let it sit till the dough has doubled in size. pour out and evenly spread your cornmeal on your pizza stone. place in the oven and pre heat the oven to 550°F you need to cook with your stone on the lowest shelf possible. once the dough has rissen take it out of the bowl and give it a good punch to get the air out of it. form it into a 14 in circle. use your easle to remove your pizzastone and set it onto your counter. becareful,its verry hot. place your dough on the stone with caution. pour on the rest of your olive oil and coat evenly. put on topping and bake for 15-25 min.
In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust. Form into two rolls. Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me). Cut rolls into thin slices the same width. Bake at 350 degrees Fahrenheit for 5 minutes. After cookies are cooled, roll in sugar and crushed walnuts.
Heat oven to 400 degrees. Pierce potatoes with fork; bake until tender, about 1 hour. Chop 2 leeks. Cut remaining leeks into thin strips about 2" long. In nonstick skillet, melt 1 T. butter over medium heat. Add chopped leeks; cook, stirirng, 5 minutes. Horizontally cut top 1/3 from each potato. Scoop potato from skins, leaving 1/4"-thick shells. Heat milk and remaining butter until hot; add to potatoes with cheese, salt and pepper. Mash; stir in cooked leeks. Pipe or spoon mixture into potato shells. On baking sheet, bake until golden, 20-25 minutes. In nonstick skillet, heat 1/4" oil over medium heat. Add sliced leeks; cook, stirring, 2 minutes. Drain on paper towels. Top potatoes with leeks and, if desired, sour cream.
In a skillet combine 1 tsp olive oil, garlic, onion, celery, and carrot saute till tender. Add ground turkey and brown. Add spices including salt and pepper. Add one packaged turkey gravy mix of your choice - including water as directed on the package. Cook for 15 more minutes. Serve over roll, rice or potatoes.
Boil tortellini according to packages. Melt butter in large high sided skillet over medium high heat. Add ham to pan and cook through. Add heavy whipping cream and heat for 7-8 minutes stirring regularly. Sprinkle two dashes of nutmeg and add parmesan cheese and stir inches. Reduce heat to low and cook for another 4-5 minutes. Add drained tortellini to sauce before serving.
Grease a glass bowl and baking pans and set aside. Sift flour three times, then measure. Set aside. Soften yeast in warm water, then set aside. Slightly beat the egg, then set aside. In a large bowl (not the greased one), combine sugar, shortening and salt. Stir in hot milk until sugar and salt are dissolved and shortening is almost melted. Let cool to lukewarm and add softened yeast, egg and 2 cups of flour. Beat well by hand, gradually adding remaining flour or enough to make a soft dough. Place dough on floured surface and knead 1 to 2 minutes. Place dough in greased glass bowl and cover. Let rise for about 1 1/2 hours, or until doubled in size. Punch down. Turn out onto lightly floured surface and roll out to desired thickness. Cut into circles with a biscuit cutter. Brush with melted butter, fold in half into pockets, and place with sides barely touching in pan. Brush tops of rolls with melted butter. Cover and let rise until doubled, about 30 minutes. Bake in a preheated, 400F oven for 12 minutes, or until rolls are golden brown. Remove from oven and brush tops again with butter. Makes about 48 rolls. Note: Tillamook butter is sold in organic groceries and natural health-food stores.
Dip rims of 1 tall chilled glass in a saucer of water, shake off excess, then dip moistened rim in a saucer of kosher or margarita salt. Fill glass half-way with ice and then one-third full with freshly squeezed lemon juice, then top off with cold Corona, Pacifico, or other light Mexican beer. Add 1-2 dashes worcestershire, a splash of spicy v8 and Tabasco sauces. Serve with lemon wedges, if you like.
Put sugar, evaporated milk, 1/2 cup of the whole milk, and eggs into a medium saucepan and whisk until well combined. Cook over medium-low heat, stirring constantly, until thickened, about 30 minutes. Strain the mixture through a fine-mesh sieve into a large cowl and set aside to let cool. Once mixture has cooled, add pureed peach, peach soda, remaining whole milk, and a pinch of salt and stir well to combine. Pour mixture into an ice cream maker and process according to the manufacturer's directions. Transfer ice cream to a sealable freezer-safe container and freeze.
To make marinade, combine rum, honey, lime rind, lime juice, garlic, and ginger. Place birds in a shallow glass or ceramic dish and pour over marinade. Turn to coat, cover, and marinate at room temperature for 1 hour. Drain birds, reserving marinade. Thread a skewer through wings and legs of each bird half; brush with reserved marinade. Combine black pepper and coriander; rub over skin of birds. Cook, turning frequently, on a light oiled preheated medium grill or under a broiler for 15-20 minutes or until birds are cooked through.
Combine milk and cream in medium saucepan. Bring just to simmer. Remove from heat. Place sugar in large saucepan. Stir over medium heat until sugar melts (some soft lumps will remain) and is deep brown, about 5-7 minutes. Stir the sugar continuously while it melts. Whisk in hot milk mixture. Stir over low heat until caramel bits melt, about 5 minutes (mixture may look curdled). Whisk yolks in large bowl to blend. Gradually whisk in brown sugar mixture. Return mixture to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5-7 minutes (do not boil). Cool. Mix in vanilla. Puree custard in batches in blender until very smooth. Refrigerate until cold, at least 1 hour or overnight. Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until firm.
Heat oil in a heavy 2 1/2-quart saucepan. Add onions and cook until golden brown, about 10 minutes. Add tomato, green pepper, paprika, beef, tomato paste and salt. Cook over medium heat, stirring, until beef loses its red color. Reduce heat to medium-low, add water, cover and simmer for 1 1/2 hours. Remove meat and set aside. Strain liquid. Discard solids and return liquid to pot. Return meat to pot. Add potatoes and simmer until tender, about 1 hour.
In a medium skillet over medium heat, fry sausage in olive oil until no longer pink (I like it dark and crispy!). Add in the garlic and crushed red pepper and sautee' until lightly golden. Drain and set aside. Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain. Meanwhile, steam the broccoli until tender and reserve the broccoli steaming water. Mix all ingredients together and add the broccoli water until you reach your desired level of moistness in the pasta. Season with salt and pepper. Serve with parmesan cheese on top.
Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish. Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables. Bake, covered, for 30 minutes. Remove cover and bake for another 25 minutes or until vegetables are tender. Serve.
NOTE: Soy Crumbles should be Soy Flakes but the zaar computer does NOT like the ingredient. Mix everything but the dates and raisins and toss to cover with the apple juice. Bake for 1 1/2 to 2 hours at 300°F Cool; add dates and raisins. Place in airtight containers in a cool place.
In a bowl, mix cheese, flour and seasonings. Microwave wine in a 2 quart baking dish on high power for 1 minute (until hot). Add cheese mixture and stir. Microwave uncovered on medium, 7 to 9 minutes, stirring every 2 minutes. Serve with bread.
Brown ground beef in (preheated) large skillet with a little water. Drain and rinse beef in a colander. MUST RINSE IF YOU WANT IT LOW FAT! Leave the colander in the sink. Put beef in a stock pot. Rinse kidney beans in the colander. Mix them with the beef. Add all other ingredients. Cook over med-low heat for about an hour. Stir once in a while. DON'T LET IT BURN! Serve hot. Great with Tortilla chips and shredded cheddar cheese. Note: For the best Nachos EVER, Spread finished chili over tortilla chips, top with shredded Monterey Jack cheese. Place in preheated 400°F oven for 10 minutes. Sour cream on the side. You can make this into 2 layers also. Just add more chips, then chili, then cheese again. Same cooking time if layered.
Combine all ingredients in a large bowl, mix well. Shape into walnut sized balls. Bake in a shallow, foil lined baking dish at 200C for 20 minutes or until cooked through. Serve hot (with dipping sauce if using).
Place garlic cloves (do not peel) in a small, heavy bottomed pan on med. heat. Heat for 10 minutes, turning often. Let cool. Chop tomato and onion. Mince cilantro. Peel garlic and mince. Mix it all together with salt and enjoy!
Thaw corn souffle' according to package directions, and set aside. Melt butter in a skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Add squash and saute 5 minutes. Stir together corn souffle, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8 inch square baking dish. Bake at 350 degrees for 50 minutes or until set. Let stand 10 minutes before serving.
Heat oven to 350 degrees. Spray 9X13 pan with cooking spray. Heat margarine and 1 c chocolate chips in sauce pan over low heat stirring until melted. Stir in sugar, flour, vanilla and eggs until smooth. Stir in remaining chocolate chips. Spread in pan and sprinkle with walnuts if desired. Bake at 350 degrees until center is set (about 30 mins).
Preheat oven to 350°F Grease and flour a 9x9 inch baking pan. Add almond paste, sugar and butter to a bowl. Mix until combined. Beat on high for 3 minutes. Add 4 of the eggs (one at a time), beating well between each addition. Sift flour with baking powder and salt. Add chips or chopped chocolate, to flour and toss. Add flour mixture to egg mixture, alternately with milk. Gently fold together until combined. Pour batter into prepared pan and wipe out mixing bowl. In same bowl beat almonds, brown sugar and remaining egg until egg is frothy. Spread on top of cake. Bake for 40-45 minutes or until cake springs back when gently pressed with finger. Cool cake on rack. Dust with confectionary sugar if desired.
Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake at 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools.
Place peach slices in pie shell. Combine sugar, flour and cinnamon in bowl. Cut in butter until mixture is crumbly. Spoon mixture over peaches. Combine eggs, salt and vanilla in small bowl. Pour evenly over pie. Bake at 400 for 15 minute. Reduce heat to 325 and bake 40 min moe or until set and browned.
Add a pinch of pepper to eggs and lightly beat to combine. Dip chops into beaten egg mixture, avoiding the bone and allowing excess egg to drip off. Dredge each chop in breadcrumbs and press between palms so that breadcrumbs adhere to meat. Melt butter in a large skillet over medium heat. As soon as butter begins to brown, add chops; season lightly with salt. Cook until browned, 2 to 3 minutes per side for medium-rare. Remove from the skillet and drain on paper towels. Serve immediately, or keep warm until serving.
Preheat oven to 350°F. Peel onions, leaving bases intact and place in a baking dish. Combine butter and oil in a bowl. Brush onions liberally with mixture. Season with salt and pepper to taste. Bake 30 minutes or until golden brown.
Heat the oil in a medium saucepan over medium heat until it shimmers. Add the onion and bay leaf and cook until the onion is golden brown, 12 to 15 minutes. Sprinkle in the garlic and cook for 1 minute more. Add the tomatoes and simmer until softened, about 3 minutes. Tip in the wine and let it bubble until almost evaporated, 1 to 2 minutes. Pour in the stock and bring to a boil. Add the rice, 1/2 teaspoon salt, 1/4 teaspoon pepper and the tomato paste, if using. Reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, 20 to 25 minutes. Toss out the bay leaf and shower the rice with the parsley and oregano.
Mix all the ingredients except for the steak in a shallow glass dish or a food storage bag. Add steak, turning to coat. Cover the dish or seal the bag. Refrigerate at least 8 hours or overnight, turning occasionally. Remove steak from the marinade; reserve marinade. Grill over direct high heat for 5 minutes; turn steak and sear the other side. Move steak to a cooler part of the grill; cover and grill until desired doneness, turning and brushing with reserved marinade once or twice. (This is a good time to place packet potatoes or a vegetable packet over the hot side of the grill to go with your steak. Don't forget to turn them occasionally while your steak cooks). Discard any remaining marinade. To serve, cut beef into slices across the grain into slices.
put water into a saucepan, then stir chicken pieces in and cook. boil chicken until done. discard the water first, then the stew boil chicken until tender back. heat the oil in a frying pan, then stir in all spices that mashed up the fragrant, add the Lemongrass stir fry and lift. Enter the last into the water stir fry stew chicken broth, cooked chicken up more tender and all the spices infuse. 5 remove the chicken first, chill then cut up small. take a bowl, then stir in the egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon juice and water. then pour the gravy and soup ready served with rice. Please Visit https://indonesiangoodfood03.blogspot.com/ For more indonesian cuisine recipes.