HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sour cream or Balkan yogurt, fresh lime juice, brown sugar, sea salt and freshly ground black pepper in the bottom of your serving bowl. Add cabbage, onion, and cilantro and toss to coat. Enjoy the freshness!
Using the tamarind, make 3 glasses of tamarind water.(See my recipe for tamarinda for the method on this) Heat 1 tbsp oil in a vessel. Add the mustard seeds and let them splutter. Add the red chillis,urad dal,methi seeds,garlic and cumin seeds and fry till brown. Add the onions and green chillis and stir fry for a few minutes. Add the tomatoes, turmeric powder, tamarind water, salt, curry leaves, jaggery and the drumstick leaves and let it boil. Once it comes to a boil, reduce heat to a simmer for 5 minutes till the rawness of tamarind disappears. Adjust salt and turn off heat. Serve hot as a soup or serve with hot steamed rice.
To toast coconut, preheat oven to 350°F Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool. To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended. With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened. To prepare salad, in large skillet, bring 3 cups water to a boil. Add chicken; return liquid to a boil. Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through. With slotted spoon, remove chicken from liquid; discard liquid. Set chicken aside to cool. Cut cooled chicken into bite-size pieces; place into medium bowl. Add 2 tablespoons dressing; toss to combine. In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter. Top fruit mixture with chicken mixture; sprinkle with coconut. Serve garnished with mint sprigs. SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories. PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points.
Mix together ground beef and all ingredients (EXCEPT pepper jack cheese) in a medium bowl. Divide into 4 equal parts and shape into mini-loaves, about 4 inches long, 2 1/2 inches wide and 1/2 inch thick. Set aside. Heat a heavy skillet over medium-high. Pan-fry burgers to personal preference: 3 to 4 minutes on each side for medium rare, 5 to 6 minutes for medium. Top with cheese and cover skillet to melt, 1 minute. Serve immediately on rolls with toppings of choice ~ (mustard, mayo, ketchup, chopped lettuce, chopped tomatoes, minced onion, pickles). Makes 4 servings.
Place sugar and coconut milk in a saucepan and boil until thick. Add toasted shredded coconut and cook for 3 minutes. Stir in toasted rice flour well and cook until thick. Remove from pan and divide into 2 parts. Roll using the rest of the rice flour for rolling. Slice into 1/2 inch thick pieces.
Preheat the oven to 350°F Lightly butter a 10-inch pie plate. In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine. Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed. Transfer the mixture to a bowl. Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top. Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack. Spoon Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve.
To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat. Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover. Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center. To grill the bread: Butter each side of each slice. In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle. Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up. Arrange the asparagus evenly over the bread. To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil. Turn the heat down to just below a simmer and add the vinegar and salt. Crack an egg into a small bowl to check that the yolk isn't broken. Slowly stir the water in one direction to create a whirlpool effect. Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk. Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny. Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water. To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg. Heat the sandwiches under the broiler just until the cheese melts. Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper. Garnish with the remaining thyme; serve immediately.
In a large bowl, thoroughly mix together all ingredients, reserving the chicken, grapes and pecans for last. Chill. Serve on traditional croissants, Hawaiian rolls, or a bed of lettuce.
Drain the tomatoes, reserving 2 tsp of the oil. Chop the tomatoes and set aside. Cook the garlic in a small amount of boiling water for 15 minutes. Drain, peel and mash the garlic. Set aside. Combine the flour, and the next 3 ingredients stir well. Add the tomatoes, cheese and next 4 ingredients stir well. Combine the reserved oil, shorting and sugar then beat with a wire wisk until smooth. Add the garlic mixture and pine nuts to the flour mixture, stirring just until blended. Spread the batter into a greased 8 1/2x4 1/2 inch loaf pan. Smooth out the top. Bake 350F for 45 to 50 minutes or until golden. Cool in pan on wire rack for 5 minutes. Remove and cool completely on wire rack.
In a large bowl mix together first 7 ingredients (oil - eggs). Stir in flour one cup at a time until a soft dough is reached. Cover dough with plastic wrap and place in refrigerator two hours before using (dough may be made ahead up to five days before using). Form dough into 2-inch balls and place in a large greased cake pan one inch apart. Cover with plastic wrap and/or a damp cloth. Let rise until double (30 minutes - 1 hour). Preheat oven to 375 degrees F. Bake rolls for 20 minutes or until golden.
Preheat oven to 375 degrees. Arrange broccoli in an even layer in an 11 x 7" baking dish coated with cooking spray; set aside. Combine milk, flour, salt, and pepper in a large saucepan over medium high heat. Bring boil. Cook 1 minute or until thick; stirring constantly. Remove from heat. Add cheddar cheese and cream cheese; stirrin until smooth. Stir in mayo, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli. Place panko in a small bowl. Drizzle with butter and toss. Sprinkle breadcrumb mixture evenly over cheese and broccoli mixture. Lightly spray breadcrumb mixture with cooking spray. Bake for 25 minutes or until mixture begins to bubble and breadcrumbs brown.
Drain pineapple chunks, reserving juice. Add water to juice to make 1 cup. In a saucepan combine juice mixture, catsup, vinegar, cornstarch, brown sugar, soy sauce, beef bouillon, and ground red pepper. Cook and stir until thick and bubbly. Add pineapple and serve.
Combine sugar, powdered sugar, oil, and butter in a large bowl (I use my kitchen aid) add vanilla and eggs. In a smaller bowl; blend flour, soda and cream of tartar, add to wet mix and mix well. Add nuts and bake on ungreased cookie sheet 10-12 minutes at 375°.
Heat oven to 350°F. Dredge in flour sage, salt and pepper mixture. Heat oil and butter in a medium high fry pan. Add ribs and brown on all sides, then remove from pan. Lower heat and brown onions and garlic lightly, about 2 to 3 minutes. Add soup, broth, water and Kitchen Bouquet, stir to combine. Add ribs back to pan and spoon soup mixture over meat. Bake covered for 35 minutes then flip ribs and check thickness of gravy, add more liquid at this point if necessary. Continue baking, covered another 20 to 30 minutes, until ribs are fork tender This last step may take longer, depending on the size of your ribs.
Peel and chop four eggs; cut remaining two eggs into wedges for garnish. Cook potatoes 5-7 minutes or until tender; drain well. In a large bowl combine eggs, potatoes, apple, celery and onion. Whisk together dressing ingredients in small bowl. Pour dressing over potato mixture and fold to coat well. Cover and chill until serving.
Separate bacon and brown in the bottom of a large saucepan. Add onion, garlic, and butter. Cook, stirring occasionally, until onion just starts to turn translucent. Add green beans. Add chicken broth. Cover and simmer at least 45-60 minutes until tender. Add salt and pepper to taste, and Tabasco if desired.
For the turnip pickles. Brush the turnips clean and remove any spots but keep the colored skin as much as possible. Clean and peel the beet. Cut the turnips and beet into 2 inch pieces about 1/4 inch thick. Pack the turnips into a large jar with pieces of the beet placed every other layer. Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt. Heat just until the salt is dissolved, just before boiling. Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. They are ready to begin eating in a couple days and keep for several weeks. For the cauliflower / cabbage pickles. Wash the cauliflower and cut into bite sized pieces. Wash the cabbage and cut into 2 inch pieces. Layer the cauliflower and cabbage, mixed, in a very large jar. Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder. Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. Allow to cool. Refrigerate. They are ready to eat in a couple of days, and keep for several weeks.
Preheat oven to 400. Sift together flour, baking powder, and salt. In mixer cut in butter. With mixer on, slowly add buttermilk until dough forms. On a floured surface need dough until smooth. Roll out into a rectangular form until it is about 1/4 an inch thick. In a medium sized bowl, mix together sausage, syrup, and mustard. Spread sausage mixture over dough. Sprinkle cheese over sausage mixture. Roll dough into a log. Cut 1 inch pieces from the log and place on greased baking sheet. (A serrated bread knife works best). Bake for 15 minutes or until golden brown.
Combine the tequila, schnapps, watermelon chunk, lime juice, simple syrup, and 1 basil leaf in a blender with 1 cup of ice. Blend until smooth; pour into a chilled cocktail glass or Margarita glass. Garnish with a thin watermelon wedge and remaining basil leaf.
Heat the oil in a large, deep frying pan. I use a wok, to feel exotic. Cook the garlic, onion and chillis until your kitchen smells wonderful. I prefer to keep the onion fairly crisp. The less oil you use the better but a tablespoon is a good guideline. Add the beef mince and fry until browned, then drain off as much oil as you can. Add the stock, tomato puree and tomatoes and mix well. Add the kidney beans, paprika, cumin and coriander and season well. If you like your bell pepper nice and soft, add it here. Simmer, stirring occasionally, for as long as you have. Time suits this recipe well but if you only have five minutes, so be it. Halfway through the simmering time, add the bell pepper if you haven't already. Now is also a good time to get rice cooking. Add a pinch of nutmeg if you like, I find it gives it a subtle undertone, but it's down to personal taste. More black pepper works well at this point too. Taste it, add more cumin and possibly chilli powder if it suits your taste. Serve with rice, tortillas or tortilla chips as you prefer. Goes great with sour cream.
Preheat oven to 400 degrees Fahrenheit. Sprinkle salt and pepper over both sides of chicken. Spray chicken all over with veggies spray. Sprinkle all over with paprika. Fit a rack into a roasting pan; spray with veggie spray. Place chicken bone side down on roaster rack. Roast for approximately 45 minutes or until juices run clear.
Peel carrots and slice into 1/2 inch circles. peel ginger and cut into matchstick sized strips. Combine sugar, pepper, and salt. heat the oil and half of the butter in a large skillet. add the carrots and sprinkle with sugar mixture. cook 3 minutes. turn slices with tongs. when browned on both sides and starting to blacken at the edges transfer carrots to a plate. clean skillet with a paper towel. and ginger and cook 2 minutes. add to the carrots. add remaining butter, whiskey and stock bring to a boil and cook 3 minutes until syrupy. return carrots and ginger to skillet and mix well with syrup.
Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned. Add garlic; saute until garlic is lightly browned; add flour and stir until well coated. Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste. Serve with or over rice, egg noodles or mashed potatoes.
Brown ground beef and onions and drain. Mix remaining ingredients in slower cooker. Cook on low for 8 hours or high for 4hours. Place all in slow cooker.
Heat oil in saucepan. Add onion and garlic and cook until soft. Add curry powder, fish sauce, pineapple and half the mangoes. Simmer about 5 minutes until the mango breaks down. Stir in remaining mango and coriander. Serve warm.
Soak red kidney beans, black gram and chana dal in water for 4-5 hours. Pressure cook the above dals (lentils) once the time for soaking is over. Transfer the dals to a skillet. Simmer, on low flame, for 30 minutes, until the lentils (dals) become extremely soft. Heat oil in a skillet. Saute the onions and ginger in it till the raw smell of ginger is gone and onions turn golden brown. Add tomatoes and green chillies and continue to saute. Add turmeric powder and red chili powder once the onion-tomato mixture becomes soft. Continue to saute. Pour the cooked dal over this mixture and bring to a boil. Add salt to taste. Stir well. Just before removing from flame, add butter and fresh cream. Garnish with cilantro and serve hot with white Basmati rice!
Peel the eggplant and onion, then cut eggplant, zucchini and onion into 1/2 inch pieces. Heat oil in a very large large frying pan. Add vegetables and cook slightly. (Add water if it gets dry.). Add diced tomatoes, basil and oregano. Cover pan with lid and simmer until vegetables are tender. Add pinto beans and water or liquid from beans. Stir. Cover and cook until heated through. Serve immediately.
Saute olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant. Break up clumps as best you can. Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened. Preheat oven to 350°F. Saute veggies with olive oil or butter until onions are transparent. Heat tortillas in the microwave until soft (about 35 seconds) or put some butter in a skillet and toast that way. The tortillas just need to be soft enough to fold into enchiladas without breaking. Fill tortillas with veggie mixture. Add desired amount of cheese. Drizzle sauce in enchilada. Fold. Fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed. Finally, pour sauce over enchiladas and sprinkle remaining cheese on top. Bake 15-20 minutes at 350°F. Enjoy! **Any additional veggies or spices can be added, removed or altered in accordance to personal tastes- let me know how it works out! **.
Boil 1 cup water. Add to cherry jello. While hot, add cinnamon candies and stir till dissolved. Add applesauce. Pour into a 8 x 8 square cake pan. Chill until set. Cut into squares and serve. Put a dollop of whip cream on top or spread whip cream over jello before cutting. You'll want to double this recipe!
Melt butter in a large skillet. Add mushrooms and saute until deep brown, about 7 minutes. Add garlic and saute another 2 minutes. Add zucchini, 2 T. soy sauce, and 1 T. water. Saute until zucchini is tender and becoming translucent. In a small bowl, mix (scant) 1 T. cornstarch and 1 T. soy sauce. Pour over vegetables and mix quickly. This will thicken up quickly. (Add a bit of water if needed to help the sauce flow a bit.).
Mix pork, cornstarch, sherry, soy, wine, garlic, and ginger in a bowl. Working with 1 wrapper at a time, place 1/2 tbsp filling in center, brush edges with egg, and fold in half, forming a triangle. Overlap opposite corners, brushing with egg to seal together. Repeat with remaining wrappers and pork mixture; set aside. Bring a large pot of salted water to boil over high heat; working in batches, cook wontons until firm and cooked through, 5-7 minutes. Using a slotted spoon, transfer to paper towels to drain, and place in a bowl; season with salt and toss with red chile oil and vinegar. Serve additional red chile oil and vinegar on the side, if you like.
Combine together lime juice, tequila, triple sec and champagne in a festive glass. Garnish with citrus (lemon, lime, orange). Serve with fiesta dip, chips and salsa. Enjoy! ;).
Bring water to boil in large pot and take off heat, immediately add yellow limes and soak for 10 minutes. Take limes out, rinse with cold water and pat dry. To a 1lb glass jar add salt and chopped garlic. Chop limes, remove seeds. Add limes to jar, layered with scotch bonnet pepper until you reach 1" from the top of the jar. Add additional lime juice squeezed from other limes until lime segments are covered by 1/2 inch. Close jar tightly, and shake jar thoroughly until juice and lime segments are properly mixed. Place jar outside in sunlight for about 4 days. Keep refrigerated after use.
Boil the chicken in 8 cups of water for about an hour and 45 minutes. Leave the lid on your pot but tilt it slightly so that not a whole lot of steam can escape. Remove the chicken to a plate and let cool. Do not discard the broth. Shred the chicken and set aside. Strain the broth into a measuring cup to determine how much you have left. Then add water to the broth to bring the amount back up to 8 cups. Put the broth in a large pot and add the wheat berries, the shredded chicken, and salt to taste. Bring to a boil then reduce heat to low. Simmer covered for four to six hours, or until the wheat berries are soft. Don't be tempted to stir the pot. Smash the wheat berries and chicken with a potato masher. The finished mixture should look like oatmeal. If it doesn't, you didn't cook it long enough. Serve in bowls with a pat of butter and some cumin and paprika sprinkled on top.
Combine the seasoning mix ingredients in a small bowl. Place a large pot half filled with water over high heat. Add the artichokes and bring to a boil. Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes. Remove the artichokes from the pot, reserving the cooking water, and allow them to cool. The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly. Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup). Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds. Set aside. You may be tempted to eat all the artichokes yourself right now, but resist! Inside every leaf there's a small amount of pulp-the good part. To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself. Reserve the pulp and discard the leaves. Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all. Peel the stems and dice the hearts and stems into bite-sized pieces. Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke. Set aside. Preheat the oven to 350*F. Melt the butter in a 3-quart pot over high heat. When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix. Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes. Reduce the heat to medium if necessary to prevent burning. Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes. Add the reserved cooking water and cook, continuing to stir, for 6 minutes. Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate. The mixture should be a rich brown color. Stir in the heavy cream, bring to a boil, then add the mozzarella cheese. Stir and remove from the heat. Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese. Bake until the cheese is a beautiful golden brown, about 25 minutes. Serve hot.
Combine the pork (or chicken), cabbage, rice wine, soy sauce, salt, pepper, scallions, sesame oil, sugar and stock. Mix well and set aside. Once you remove wrappers from its packaging, keep them covered with a damp dish towel (this will prevent them from drying out -- they need to remain moist for a successful result). Place 4 wrappers at a time on a work surface. Place about 1 teaspoons of filling in the center of each wrapper and fold in half. Moisten the edges with water and pinch together with your fingers, making sure there are no open gaps. Pleat around edges, pinching to seal well. Transfer the dumplings to a floured sheet pan and keep covered with a damp towel until you have finished stuffing all the dumplings. Heat a large skillet over high heat until it is hot. Add the peanut oil (you may need to use more than 1 T) and place the dumplings, flat side down in the pan. Turn down the heat and cook about 2 minutes or until they are lightly browned (you do not need to turn these over). (You may need 2 skillets). Add the 2/3 cup of water; cover the pan tightly and cook for 10-15 minutes over low heat until most of the liquid has been absorbed. Uncover the pan and continue cooking another 2 minutes. Remove the dumplings to a serving platter and serve with the Dipping Sauce. Dipping Sauce: Mix all ingredients together. Taste for seasoning and correct if necessary. (The amounts given are approximate, as I normally eye-ball it). NOTE: Though the authentic recipe uses pork, I have used chicken breast as well which I ran through the food processor. The serving size of 4-5 is approximate because it all depends if you serve this as an appetizer versus a main meal.
In large bowl mix together flour, baking powder and salt. Set aside. In small bowl, whisk together peanut butter, sugar and oil until smooth. Beat in egg, then milk. Pour the milk mixture into the flour mixture, stirring just until blended. Lightly coat griddle or skillet with oil and heat it over medium-high heat. Drop batter onto the griddle and cook until tiny bubbles appear on the surface of the pancake, then flip and cook a few minutes more.
Cream butter and sugar until really soft. Add all the spices (don't overdo it!). Beat in the rum gradually, then place in glass dish and refrigerate. Serve on toast, with Christmas Pudding, Mince Pies or Jacobs Cream Crackers.