HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place these in a mortar and pestle/ grinder to make a fine powder-. Black pepper, Paprika/ Red chili powder, Chipotle pepper, Garam masala, Cumin seeds, Oregano, Salt, Garlic cloves. Transfer this in a zip-loc bag, add 2 Tbsp of Lemon juice, and 2 Tbsp of Sour cream or Yogurt. Place the Chicken breasts (450 g )into this bag and rub the contents all over them. Leave this to marinate for about 40 mins to an hour. Transfer these onto the baking dish. Drizzle 2 tbsp of Olive oil on the surface and grill for 15 minutes in a pre-heated oven. Turn the chicken breast back side up, and drizzle with some olive oil and grill for another 10 -15 minutes. Rest for 1 minute, and serve. I garnished it with some lemon wedges and Mayo which went as a good dip with this. You could even garnish with Cilantro or Coriander.
Wash the rhubarb well and cut into 1cm slices. Gently bring to the boil in a pan with the granulated sugar. As soon as the liquid starts to boil, remove from the heat. Leave to cool for at least 5-6 hours. The recipe also says to put a piece of greaseproof paper directly onto the rhubarb mixture. Once cooled, carefully strain into a colander, keeping the strained juices/syrup to one side. Arrange the sponge fingers in a serving dish or bowls. Spoon over approximately half the rhubarb syrup/juices and leave to soak for 15mins. Chill well. Place the eggs and 3 heaped tbsps of caster sugar into a heatproof bowl. Gently whisk over a pan of simmering water until thick, creamy and cooked. Place in a mixer and whisk at high speed until thick and cool. In a separate bowl, whip the double cream until it makes peaks. In yet another bowl (lots of washing up for you tonight!) whisk the mascarpone and 2 tbsp caster sugar until loose and creamy. Fold together the mascarpone and double cream and then carefully fold in the egg mixture. Remove the dish(s) with the sponge fingers from the fridge and sprinkle the poached rhubarb over the top. Spoon over the egg and cream mixture, flatten out with a palette knife and chill well. To serve, dust with cocoa powder.
Boil the chicken and shred meat off of bones (I always do this ahead of time). Cook and drain macaroni shells. In a large bowl combine broth and soup and mix flour into that mixture. Add cooked macaroni, shredded chicken, cheese and seasonings to broth mixture and pour into a 9 x 13" pan. Process 2-3 slices of white bread in a blender or food processor on crumb mode and mix with margarine. Sprinkle crumb mixture over the top of the casserole. Bake at 325 degrees F for 30-35 minutes, until top is browned and cheese is melted. *NOTE* I do not recommend using dried breadcrumbs as they make the dish too salty.
Grease a baking sheet and preheat oven to 400°F. In a medium saucepan, melt butter in the boiling water. Add flour, cocoa, sugar and salt while stirring vigorously. Cook until mixture forms a ball that won't separate. Remove from heat and cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth. Drop about 1/4 cup batter for each puff on a greased baking sheet and space puffs about 3 inches apart. Bake for 25-30 minutes. Meanwhile, melt chocolate chips in top of a double boiler. In a separate bowl, beat cream cheese and jam until smooth. Beat in melted chocolate then stir in whipped topping. When puffs have been removed from oven, allow them to cool for a few minutes, then split them in half and remove any soft dough inside. Cool completely then fill with cream cheese mixture.
Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature. Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.). Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Saute until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; saute 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, saute chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain. Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.
Stir together Aquavit and Wine with sugar into a large pot. Wrap remaining ingredients in cheesecloth, place in pot with low heat for a couple of hours (or crockpot all day). Serve hot and discard cheesecloth wrapped ingredients. Variation 1: For a milder version and more servings, you can double the wine. Variation 2: Vodka can be used in the place of Aquavit (Aqvavit) but it will not be as flavorful.
Mix vinegar, salt and sugar together and simmer over a medium heat until all solids are dissolved into the vinegar and the sauce slightly thickens. Peel cucumbers, then cut into lengthwise quarters, then cut across into thin bite-sized slices. Slice onion into bite-sized pieces. Combine the vegetables together and add pepper if desired. Once sauce has been removed from the heat and allowed to cool, pour the cold sauce over the vegetables just prior to serving and garnish with the cilantro.
blanche in large pot green cabbage. Preheat oven to 350. Take a large bowl and mix ground beef with 1tbl of salt and 2 pinches of pepper- set aside. Take medium bowl and "tear" pieces of white bread in bowl. Add milk to bowl carefully soaking each piece of white bread, then add white bread to ground beef mixture-set aside. Take roasting pan, fill with 1/2 jar of Ragu sauce- set aside. Cut up in slices green peppers and onions- set aside. Take cabbage- making sure it is al dente- place a icecream scoop full of ground beef-bread mixture and roll up- carefully tucking in sides of cabbage. Place carefully in the prepared roaster pan- tuck sides down. Once done with cabbage rolls, add the peppers and onions in the pan- then cover with remaining sauce- add the can of tomatoes to the pan. Mix gently with a wooden spoon. Cook 1 1/2 to 2 hours on 350, spooning sauce over cabbage rolls every 20 minute Serve hot with salt and pepper. Any unused cabbage can be frozen---also- can use white rice instead of white bread/milk mixture.
Cook the pasta according to the package directions. A few minutes before the pasta finishes cooking, melt the butter in a non-stick skillet. Crush the garlic into the pan and cook, stirring, for 1 minute. Make sure the garlic and butter are mixed together so the garlic does not burn. Add the ranch dressing, sour cream and salt and pepper. Over a low-medium heat, warm the sauce gently, stirring occasionally. When the pasta is cooked, mix it with the sauce and serve hot. Top with parmesan cheese if you have the points to spare!
Pre-heat the grill the the highest setting and line a grill pan with kitchen foil. Put the cheese into a mixing bowl and mash with a fork. Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces. Mix well & set aside. Place all the slices of bread on to the lined grill pan and toast until just golden brown. Take out and spread the UNTOASTED side with butter. Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn! Sprinkle with the Cayenne pepper. Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown. Serve 2 slices per person with a crisp seasonal salad and a good glass or two of Red wine! The ultimate supper dish! If you wish to serve these as aperitif nibbles, stamp out rounds from the slices of bread and continue to assemble & grill as above. Serves about 8 people that way.
Saute onion, green pepper, celery, garlic in melted butter Add shrimp and ham and saute about 5 minutes. Stir in tomatoes and cook 10 minutes. Stir in rice, add seasoning and liquid. Bring to a boil cover and simmer until rice is done.
Cook the carrots until tender. Melt the butter and add the other ingredients. Heat, stirring until sugar has dissolved and glaze is hot. Add the drained carrots and turn them to coat. Cheers Doreen, Doreen Randal, Wanganui. New Zealand.
In a bowl mix the first 9 ingredients until well blended. Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade. Remove the pork cubes from the bag and thread on skewers. Season the pork cubes with seasoned salt and black pepper. Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.
preheat oven to 350. scrub then pierce skin of sweet potatoes. bake 40 mins or until soft enough to mash, cool until easy to handle. cut potatoes in half and scoop pulp into large bowl and mash. add in 1/2 cup butter, sugar, 1/4 cup amaretto, marmalade, and salt. beat until just combined. add in remaining 1/4 cup butter and amaretto. mix until blended. using food processor or blender finely grind cookie mixture and set aside. in greased 13 x 9 in baking pan evenly spread potato mixture. sprinkle with cookie mixture on top. bake for 35-40 minutes.
Begin by crushing the ice cubes in a blender. When ice is crushed, add the next 6 ingredients (from vodka to chocolate ice cream) and blend for 45 seconds on highest setting. Pour into tall glass and top with a splash of chilled cream and shaved chocolate. Serve immediately.
Mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill. Mix the strawberry with sugar and 1 tablespoon of Cointreau and gently simmering until becamo clear. Put cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Then sqeeze gelatine and put on fire in a litlle bowl with the strawberry souce, add another teaspoon of Cointreau and gently simmering until it turns clear. Put the result in the silicon rose pan (we use the Silikomart Pan, an italian company that sell around the world) and put in the fridge. Beat the egg yolk with sugar than add ricotta cheese and orange, lemon and lime zest. Beat egg whites until soft peaks form. Gently fold egg whites into cheese mixture adding whipped sour cream then stir in the gelatine and fold in the cream. Add the dough at the jelly already fridged and finally cover with the biscuit. Freeze all for 24 h.
In a medium mixing bowl beat the 1/3 cup sugar, margarine or butter, shortening, and 1/4 teaspoon vanilla on medium speed until combined. Blend in flour and salt until crumbly. Pat onto the bottom of a 9-inch springform pan. Set aside. Place apple slices in a single layer in a shallow baking pan. Cover with foil. Bake in a 400 degree F. oven for 15 minutes. Meanwhile, for filling, in a large mixing bowl beat the cream cheese, the 1/2 cup sugar, and the 1/2 teaspoon vanilla until fluffy. Add the eggs, beating on low speed just until combined. Pour into dough-lined pan. Arrange warm apple slices atop filling. Combine the 1/3 cup sugar and the cinnamon. Sprinkle filling with sugar mixture and the almonds. Bake in a 400 degree F oven for 40 minutes or until golden and filling is set; cool. Remove sides and place cheesecake on a serving plate. Cover; chill 4 to 24 hours before serving.
Mix all the ingredients, except the oil. Add the oil and mix well. Refrigerate for 4 days before using. Serve on green salad and top with anchovies and artichokes.
Puree the garlic, ginger, tomatoes, cumin, with the tomato puree in a blender. In a large pan heat the oil and fry the onions till soft. Add the chili powder and 1/4 cup of water, stir and bring to the boil. Add the coriander and turmeric cook for 1 min, add the garam masala, cook 1 minute Add a little water if the paste becomes too thick. Add the chicken and a little salt, fry for 3 minutes. Add the tomato mixture, cook for 2 minutes. Add 3 cups of water and the stock cube, cook till meat falls from the bones. Add the vinegar, stir and serve.
Cut sweet potatoes into 1/2-inch thick rounds & place into a bowl or plastic bag. Add grapeseed oil, salt and pepper, & STIR to completely coat the medallions. Place medalions on a parchment paper lined cookie sheet. COVER coated medallions with foil. Place in a *COLD OVEN* (This best caramelizes the medallions & brings out the natural sweetness.). Set oven to 400 ° F and turn on the power. Cook for 30 minutes. Remove the foil. Turn medallions over. Bake another 15 minutes until tops are browned,caramelized to your preference. Remove from oven & serve immediately. ENJOY!
Slice the corn kernels off of the cob, and put them in a medium saucepan, with the butter, salt, and the water. Cook on medium heat, until fragrant, and fully cooked. To serve, pour the corn and broth in foam cups (typical), add some of the mayonnaise (to taste), chile powder and lime juice to taste. Enjoy.
Brown meat in hot oil; remove to oven dish. Saute mushrooms, garlic, onion and green pepper until soft. Stir in remaining ingredients. Pour over steak. Cover tightly and bake 1 1/2 to 2 hours in 325° oven or until meat is very tender.
Trim fennel bulb; finely chop some of the feathery top for garnish. Discard the root end, quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups). In a large saucepan, melt the butter; add fennel and leeks and saute, stirring frequently, for 20 minutes, or until fennel is very tender. Combine broth and flour; stir into the onion mixture. Add the milk, lemon peel, cinnamon and pepper. Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens. Gradually stir in the cheese; reduce heat to low; stir until cheese melts. Stir in ham and beer; heat through. To serve, ladle chowder into soup bowls. Sprinkle with chopped fennel leaves.
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously. Strain into a highball glass filled with ice.
Combine vodka and cranberry juice in a shaker with ice. Shake for at least 5 seconds for the flavours to infuse. Pour into a fancy glass, and enjoy! (*Of course, you may stir instead of shaking, but it never tastes quite the same).
slice and core apple. combine flour, spices & sweetener in bowl. toss apple in dry mixture. pour in pan. drop margarine in dots on top. bake at 350 for 20 minutes or until apples are soft.
In a large pot brown the ground beef with onion and green bell pepper until no longer pink; drain all fat. Add in garlic, oregano and chili flakes; cook stirring until browned (about 12-15 minutes, for the best flavor the meat must be slightly browned).Add in chili powder and cumin; cook stirring for 2 minutes. Add in stewed tomatoes with the juice, tomato sauce and seasoned salt; bring to a boil over medium heat stirring. Reduce heat to low and cook uncovered for 1-1/2 hours stirring occasionally (can simmer longer, the long the better!). Stir in the beans with their liquid and continue to cook for another 30 minutes, stirring occasionally. Ladle into bowls then top with cheddar cheese and dollup of sour cream if desired.
In a bowl combine all ingredients. Place in refrigerator for up to 12 hours. This will infuse all the flavors. Serve with tortilla chips.
Brown meat in a dutch oven, with hot butter. Stir in onion cook for 1 min. Add 1/2 cup water, bourbon, coffee, worcestershire sauce, garlic, basil, rosemary, thyme, and pepper. Bring to a boil. Reduce heat and simmer uncovered for 1 to 1 1/4 hours or until meat is nearly tender. Stir in potatoes. Return to a boil. reduce heat and simmer 25 minutes more or until meat and potatoes are tender. Add tomatoes. Bring back to a boil. reduce heat and simmer 5 minutes (covered). In a jar with lid shake together cold water and flour together. Add mixture to stew cook until thickened and bubbley. Cook and stir for 1 minute more.
Add water to blender. I use a Magic Bullet so that I can use the mixing container as the glass I drink it from. Add ice cubes second so that they will soften while you add the other ingredients. Add 1/2 banana. I freeze 1/2 bananas that are smashed up in individual ziplock bags. Freezing them really thickens the shake over room temp bananas. Freezing is also a good way to save bananas that are getting too ripe. Add protein powder. I use one scoop using the scoop that comes with the whey. Add xanthan gum which thickens the shake. Add Splenda and cocoa to taste. Add peanut butter to taste. Blend until smooth.
In a standing mixer fitted with a paddle attachment, cream together the butter and the sugar on medium speed for 2 to 3 minutes. Scrape down the sides and add honey, zest, cinnamon and spices. Continue mixing for one more minute. Scarpe down the sides and add egg. Mix again until well blended. Sift the dry ingredients together. On low speed, add the sifted dry ingredients to the butter mixture and continue to mix until a dough is formed. Remove the dough from the mixer, wrap in plastic film and refridgerate for about 2 hours. Butter the bottom and sides of a 9 inches cake pan. Line the bottom of the pan with wax or parchment paper. Remove dough from the refridgerator and divide into two. Dredge the work surface with flour and with a rolling pin, roll out the dough to 1/2 inch thick, forming a 12 inch circle. This will be for the bottom of the torte. Line the bottom and sides of the prepared cake pan with the circle. For the top of the torte, use the second half of dough, roll it to 1/2 inch thick to create a 9 by 12 inch rectangle. Refridgerate both the top and the bottom for about 20 minutes. Remove from refridgerator and fill bottom half with raspberry jam. Preheat the over to 350°F. Create a lattice with the rectangular piece of dough by cutting 12, 9 inch strips (Use a piece of cardbpard to build the lattice to make it easy to slide onto the bottom of the torte). Slide the lattice onto the jam filled bottom. Fold the edges of the dough up and over the top of the torte. Bake in oven for 30-35 minutes, until golden brown. For a holiday accent, sprinkle with powdered sugar.
Preheat oven to 400 degrees. Combine bread crumbs, parsley, garlic, salt and pepper. Place tomatoes in baking dish and drizzle with oil. Cover with breadcrumb mixture. Sprinkle with Parmesan and bake for 5 minutes.
Heat Coke. Dissolve jello in it. Add softened and cubed cream cheese. Mix with beater. Add fruit and 1/2 c. each fruit juice. Chill.
Peel, seed and quarter the squash. Cut, crosswise, into 1/2-inch slices to make about 5 1/2 cups. Bring the squash, water, maple syrup, rum and mace to a boil in a large saucepan over medium-high heat. Reduce the heat and simmer, covered, for 15 minutes, or until the squash is tender. While the squash is simmering, warm a serving dish in a 200 F oven or by filling it with very hot water. Reserving the cooking liquid, transfer the squash with a slotted spoon to the warmed serving dish. Increase the heat and boil the cooking liquid about 3 minutes, or until it is thickened. Pour the thickened liquid over the squash.
Spread mayonnaise evenly on two pieces of the bread. Place a piece of cheese on the bread. Place a slice of ham on top of the cheese. Place the other slice of bread on top. Cut in half. Enjoy.
Combine pudding mix, sugar & milk in a bowl, beat at low speed until well blended (about 1-2 min.). Fold in whipped topping, spread on cake.
Pour boiling water into a very large bowl. Add the tea bags. Let steep for 5 minutes. Remove and discard tea bags Stir in sugar and cinnamon until sugar is dissolved. Stir in pineapple juice, cranberry juice, and lime juice. Remove 3 cups of the mixture. Cover and chill the remaining mixture for at least 4 hours or up to 3 days. Pour the 3 cups tea mixture into two clean ice cube trays, adding kumquat slices, if desired. Cover and freeze until firm. To serve, divide prepared ice cubes among glasses. Add chilled tea mixture. If desired, garnish with fruit and/or mint. Makes: 8 to 10 (about 8-ounce) servings.
Combine cream cheese, softened butter, and pepper. Mix well. Add the cooked chicken pieces. In a separate bowl, put crushed stuffing. Roll out each crescent roll and put 2 heaping tbsp. of chicken mixtures in center. Fold over crescent roll and pinch edges. Dip each one in melted butter and then roll in crushed stuffing. Place them on a cookie sheet and cook for 20 minutes at 375 degrees F. Make sauce by heating them in pan on the stove. Pour a little over each chicken pillow when serving.
Place all ingredients in a sauce pan. Bring to a boil and then boil gently for 5 minutes. Remove from heat and cool. Strain syrup into container for storage. Mix 1/2 Cup of syrup with 1 Liter of carbonated water.
Add evaporated milk to peanut butter, a small amount at a time, blending until smooth. Stir in corn syrup. Use for sundaes, drizzle on cake, etc.
Soften gelatin in 1/4 cup grape juice. In a heavy saucepan, bring remaining juice, orange rind and spices to a boil. Reduce heat and simmer until approximately 1 cup of grape juice has evaporated. Strain. Stir in softened gelatin. remove from heat and cool slightly. Stir in artificial sweetener. Serve chilled.
Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degree F. Rub roast with ONLY 1 tablespoon of House Seasoning (See step #6). Place roast on a rack in a roasting pan with the rib side down and the fatty side up. Place a meat thermometer into the roast, but be sure that it is not touching the bones. Roast for 1 hour. uncovered. Turn off oven. Leave roast in oven but DO NOT open oven door for the next 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. *Important: DO NOT remove roast or re-open the oven door from time roast is put in until ready to serve. *Note: House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. It makes a lot, but be sure to only use 1 tablespoon. Enjoy!
Whisk chicken stock, cinnamon, garlic powder, cumin and tumeric in a saucepan and bring to boil. Add couscous to the pan and bring to boil and cover. Remove from heat and let couscous sit for 5-10 minutes Transfer couscous to a mixing bowl and let cool. Add red bell pepper, cucumbers, cherry tomatoes, mushrooms, and cilantro into couscous. Whisk lemon juice, olive oil and garlic in another bowl. Then add the mixture to couscous. Toss and add salt and pepper to taste.
strain yogurt in strainer or in a coffee filter placed in a sieve, let the whey run off for about 1 hour. Yogurt will have same consistency as sour cream. boil potatoes, peel, let cool and cube. Best used when fairly cold, but I have also used them while still warm if I do not have the time to wait. Mix yogurt with mayo, onion, sugar, salt and lemon. Add curry 'to taste' - I use 1/2 tsp but not everybody likes the same amount of curry so add a bit at a time. Mix and add more salt/pepper if needed. Add cubed potatoes to mix and let cool. Serve with toppings.
In large skillet, cook sausage with the flour. Layer in 11 x 17 in baking dish. Cook the zucchini and onion in skillet in butter until tender. Layer half the zucchini over sausage. Combine cottage cheese and grated cheese, garlic salt and eggs in mixing bowl. Layer over zucchini in baking dish and cover again with remaining half of zucchini. Top with shredded cheese. Bake at 350 degrees F for 30 to 35 minutes until cheese is melted on top.