HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet over medium heat, melt 2 T of ghee. Add the garlic, ginger, turmeric, cayenne, coriander and cumin and cook for about 1 minute. Increase the heat to medium high and add the beef. Cook for about 5 minutes, stirring frequently. Reduce heat to medium and add the onion, continuing to cook and stirring frequently until the onions have softened, about 5 minutes. Add the tomatoes and yogurt, stir well and bring mixture to slow boil. Reduce heat to low and simmer about 35-40 minutes, or until beef is very tender. In a small separate pan, melt remaining ghee and combine with garam masala. Stir well. Pour over the beef mixture and stir to combine. Serve hot with basmati rice or naan.
Rub salt into meat. Make marinade, add meat and place in glass container in fridge overnight. Dehydrate for 8 hours - don't overcook. Enjoy!
Heat oven to 350 degrees F. Grease rectangular baking dish, 13x9x2 inches. Soften tortillas as directed on package. Place 1 hot dog and 3 T chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas. Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer until cheese is melted.
Brown ground been in shortening until all red color disappears. Drain all but 1 1/2 tsp grease from the skillet. Add the onion, tomatoes, catsup, steak sauce, green pepper, and parsley. Simmer for 30 minutes. Meanwhile, cook the macaroni according to package directions. Combine macaroni and ground beef mixture in a 2 quart baking dish. Season with salt and pepper to taste, keeping in mind that you will be adding a cream of soup. Gently spoon mushroom soup into mixture. Mix lightly, lifting from the bottom. Sprinkle 1/2 cup cheese into the mix and stir. Add the other 1 cup of cheese on the top. Bake at 350°F for 30 minutes, or until top is bubbly and browned.
Preheat oven to 425 degrees. Place the chicken breasts into a baking pan. Pour the olive oil over chicken. Add the garlic cloves, chopped, to the pan over chicken. Grind the black pepper over chicken to suit your taste. Layer the fresh mushrooms over the chicken in the pan. Cut or chop the fresh cilantro into small pieces over the chicken. Include the stems and leaves. Pour the Balsamic vinegar over chicken to cover the breasts. Cover the baking dish an place on center rack of oven for 40 minutes. I have also made this recipe using frozen chicken breasts from the freezer when in a hurry for a dish. If chicken is frozen cook for a total of 1 hour 20 minutes and check to insure chiken is done by cutting into one of the breasts.
Heat oil in med saucepan over med-high heat. Add corn to pan; cook 10 min or til it starts to brown, stirring occasionally. Remove from pan. Set aside. Melt butter in pan. Add onions; saute 5 min or til tender. Stir in rice, cumin, and garlic; cook 1 minute Add broth, pepper, salt and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 45 min, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minute Stir in cilantro and juice and serve.
Preheat oven to 350 degrees. Cook elbow macaroni for 6 minutes, drain, and rinse with cold water. Spray a 2 quart casserole dish with non-stick spray. In a medium bowl, combine soup, milk, and mayonnaise. Heat olive oil in a medium saucepan, over medium heat. Add onion, cook and stir for 2-3 minutes. Add milk mixture and bring to a boil, stirring constantly. Boil 1 minute. Remove from heat; stir in 1 1/4 C of cheese until smooth. Blend in the drained broccoli and cooked pasta. POur mixture into prepared casserole dish. Top with remaining 1/4 C cheese. Bake in the oven for 20 minutes or until hot and bubbly.
Bring lentils and water to a boil, with 2 halved garlic cloves and 1/2 white onion. Reduce heat, then cover and simmer over low heat about 20 minutes or until lentils are tender but not mushy. Drain and reserve lentil cooking liquid. At this point, I like to fish out the garlic halves but leave the onion, which breaks down in the lentils. Season with salt. Heat oil in large saucepan and saute chopped white onion and the 2 minced garlic cloves until onion is soft. Add plantain, pineapple and tomatoes; cook until plantain is soft, anywhere from 15 to 25 minutes. Add lentils and some reserved lentil cooking liquid. Continue cooking until mixture thickens a little; add more cooking liquid or even some vegetable or chicken broth if necessary so lentils aren't dry. Serve garnished with fried plantain slices.
Add all ingredients to the crock pot in any order (I prefer to add the water last) except the noodles. Cover and turn the crock pot setting to low while stirring ingrediets to mix them up. Let simmer for about 6 hours. Turn crock pot to high setting and add long noodles broken in half. Let Bubble for 20-30 minutes, remove any bay leaves you may find. Serve and enjoy!
Saute ground beef, onion, green pepper and garlic cloves in dutch oven. Add rest of ingredients, with the exception of the beans. Cover and simmer for 20 minutes, stirring occasionally. Add small amount of water if mixture becomes too thick. Start with less than 1/4 C of sugar and add to sweetness preference. Stir in beans, (may use all kidney beans, red and black beans, whatever you prefer). If making ahead, transfer to crockpot and place on lowest setting to keep warm. You may also let cool and warm for next day. Optional: Top with shredded cheese, sour cream and corn chips!
Mix couscous and stock in a bowl which has a lid, let stand uncovered. Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl. Mix balsamic, lemon juice and garlic. Pour 1/3 of dressing over vegetables, mix well. Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.). By now the couscous should be almost ready. Add the broccoli to the couscous and put the lid on loosely. Microwave for 1 minute. Add to the salad mix and toss. Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well. Serve whilst still warm.
For the Pudding: Cream butter and sugar until white and fluffy. Beat in eggs gradually. Fold in flour. In a separate bowl pour the boiling water over the dates and soda. When water is absorbed add other ingredients and cream mixture. Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes. For the Sauce: Mix all ingredients and bring to a boil. Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake. Brown under grill before serving. Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares. Top with whipped cream.
Place everything into a sealable container. Freeze until firm. Brake/Stir the concoction until its a yummy, slushy drink!
Place all ingredients (except pasta) into a crockpot. Cook 6 hours on low. Serve over pasta.
In a small bowl, combine dressing ingredients. Whisk together until well blended. Set aside. Place salad greens in a bowl. Arrange avocado and strawberry slices on top of greens. Drizzle dressing over salad and top with pecans. Serve immediately or refrigerate up to 2 hours.
Mix crust ingredients together and bake for 5 minutes at 350 degrees in a glass pan- Cool. Beat middle ingredients together well and pour over the cooled crust. Bake for 15 to 20 minutes or until firm at 350 degrees- Cool 10 minutes. Mix topping ingredients together and pour over the cream cheese mixture. Bake an additional 10 minutes- Cool. Cover and refrigerate- Best if left overnight.
Combine all marinade ingredients. Marinate salmon steaks in refridgerator 30-60 minutes. Remove salmon from marinade (reserve liquid for basting). Grill over medium heat for 10-20 minutes (flip the salmon steaks once halfway through and baste with remaining marinade). Serve immediately.
Mix all salad ingredients well, reserving chopped egg & bacon. Refrigerate until serving time. Just before serving, toss with dressing and top with crumbled bacon & chopped egg. Note: If you can find cottage cheese with chives, it's better than plain. I also substitute chopped shallot for the red onion. Dressing quantity is ample. Add just enough to moisten salad and use remaining in another recipe.
In a medium bowl, combine sugar, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 10 packages Cake Mix. ---------------------------------. TO USE: 1 pkg. Children's White Cake Mix (above). 4 teaspoons water. Preheat oven for 15 minutes. Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth. Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan. When cool, frost with Children's White Frosting if desired. Serves 2 children. NOTES: If you like, a drop or two of vanilla may be added at the time the cake is prepared.
Bring 2 quarts salted water to a boil in a large stock pot. Add the bay leaf and meat, reduce heat, cover and simmer 2 hours. Drain the meat and let it cool to room temperature on a plate lined with paper towels. Use your hands to shred it along the grain into strips. Season the meat with salt and pepper and place it in a shallow, nonreactive dish. Pour on the citrus juices and let it marinate at least 30 minutes. Drain the meat and set it aside. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat until it is almost smoking. Add half the meat and half the garlic; saute, stirring often, 7 to 10 minutes. Add half the onions and saute about 5 minutes, until the edges of the beef become crispy. Transfer the mixture to a large plate. Repeat sauteing with the remaining ingredients. Serve with rice and lime wedges.
Brown the flour at about 450°F for 10-15 minutes; stir it a couple of times but do not let it burn This step is important for the flavor. Combine the browned flour with the other dry ingredients and blend with the olive oil over low heat until smooth Slowly add the boiling water, about 1/2 cup at a time, stirring continuously. Add the bouillon cube and stir as you add the remaining water Simmer the sauce for about one hour, stirring occasionally. Fry the Tortillas, one at a time, for about five to ten seconds per side in the hot oil (they should not get crisp, this is just to "cook" them a little the time depends entirely on the temperature of the oil. Remove them from the oil, draining excess oil back into skillet and then dip them in the hot enchilada sauce. Place the tortilla on a plate for preparation; spoon about 1 tablespoon of a mixture of the Onion and Green Pepper along a line about 1-1/2 inch from the center of the tortilla. Place about 1 tablespoon of cheese along that line also. Carefully roll (it will be hot) the tortilla around the filling and place it seam side down in a rectangular baking dish. Repeat with all the tortillas. Pour the remaining sauce over the enchiladas and then spread some of the remaining onions/peppers over the top. Finally, top it with a generous portion of the grated cheese. Bake at about 300°F for 15-20 minutes. DO NOT OVER COOK!
Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency. Stir in cilantro and cream.
Rub grouse inside and out with salt. Combine onions, mushrooms, consomme, oregano, and wild rice. Bring to a boil and simmer until rice is tender, about 40 to 45 minutes, adding water when necessary to keep rice from sticking. When rice is tender, season to taste with salt. Stuff grouse with rice. Place onion, carrots, and apple in a shallow roasting pan and place grouse on top, breast side down. Roast in a preheated 350 F. oven for 30 minutes. Turn grouse breast side up and roast until brown and tender, about 1-1/2 to 2 hours. Remove grouse to a platter and keep warm. Strain pan juices into a saucepan. Stir in soup, cream, and wine. Simmer, stirring, until sauce bubbles. Spoon sauce over grouse. Garnish with additional cooked wild rice.
Form hamburger into 4 patties. In a bowl or shallow dish mix the worcestershire, garlic, seasoning salt, black pepper, rosemary and thyme. Coat each burger with marinade by placing each burger into the bowl, lightly pressing it down and then turning it over to repeat on other side. Place burgers on a plate and let marinate in fridge for 20 minutes. Grill to or broil to your desired wellness preference. Lightly brush your red bell peppers and onions with olive oil and grill or broil until they look soft and caramelized. Mix your BBQ, Dijon and Cayenne pepper together. Toast the split keiser rolls. Spread about a teaspoon of mayo on each inside of the rolls. Stack your burgers as followed: butter lettuce leaf, burger, slice of cheese, tablespoon of BBQ sauce mixture, piece of grilled onion and red bell pepper, and top of roll. This is how I like to serve these, but you can build your burger with whatever sauce or toppings you'd like.
Rinse turkey inside and out. Mix 1 part crab boil concentrate to 4 parts water. Combine dry ingredients with crab boil solution. Adjust seasoning to taste. Inject turkey (approximately 2" apart) with mixture using syringe (available from gourmet kitchen stores.). Cover turkey with foil and refrigerate overnight. Heat oil to 350°F CAUTION: Use a fryer thermometer to monitor the oil. It may ignite if the temperature goes beyond 375°F. Put turkey in basket and CAREFULLY lower it into the pot. Cook 5 minutes per pound. Check in 1 hour using a meat thermometer (you're looking for an internal temperature of 180F).
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onions, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes. Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing.). Preheat oven to 450 degrees. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle with 1/2 cup grated cheese down center of tortilla, leaving 2 inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2 inch baking dish. Repeat with remaining tortillas and filling. Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes. To make the enchilada sauce: Heat 3 tablespoons olive oil in a heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
Preheat broiler. Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates. Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened. Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese. Place the toasts under the broiler, just until the top starts to brown. Serve immediately.
For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan. Place coconute cookie crumbs, coconut, and macadamias into pan. Drizzle with melted butter. Stir in butter and press onto bottom of pan. Bake for 15 minutes. Cool completely. For cheesecake layer, mix cream cheese and sugar until fluffy, then blend in sour cream. Fold in Cool Whip. Spread mixture onto cooled crust. Refrigerate to set. For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat. Cook until mixture thickens to a custard like consistency. Remove from heat and stir constantly while cooling. When the haupia is cool to touch, spread onto cream cheese layer. Sprinkle with chopped macadamia nuts or shredded coconut or both. Refrigerate at least 2 hours to set before serving. Variation:. Pina-colada cheesecake: Drain 1 large can crushed pineapple, stir in 1/2 cup sugar. Spread onto crust before cheesecake layer. Add 1 tsp rum flavoring to cheesecake layer.
BASIC BREAD: Mix the flours, salt and beer ingredients together. Grease a loaf pan and pour batter into prepared pan. Sprinkle with the grated cheese. Bake at 375F (200C) for 50-55 minutes or until golden brown. SUNFLOWER & CHIVE: (Additional ingredients 1/4 cup sunflower seeds and 1 tbs dried chives). From the basic recipe mix the flours, salt and beer together with 1/4 cup sunflower seeds and 1 tbs dried chives. Place in a well-greased loaf pan. Sprinkle with grated cheese. Bake at 375F (200C) for 50-55 minutes or until golden brown. BACON & CHEESE (Additional ingredients 3 strips (rashers) of cooked crumbled bacon, 1/8 cup shredded cheese and 1 tbs dried chives.). From the basic recipe mix the flours, salt and beer together along with 2 strips (rashers) of bacon (crumbled), chives and extra 1/8 c shredded cheese. Pour into a well-greased loaf pan. Sprinkle with the remaining one strip of crumbled bacon and the other 1/8 cup of shredded cheese. Bake at 375F (220C) for 50-55 minutes or until golden brown. FRUITY BREAD (Additional ingredients 1/2 c chopped dried cranberries; 1/2 c sultanas (golden raisins), chopped; 1/2 c chopped walnuts; 1 tbs honey; 1/4 c flax seed; 2-4 tbs orange juice. You will NOT need the cheese in this recipe). From the basic recipe mix the flours, salt, and beer together along with the cranberries, sultanas (golden raisins), walnuts, honey and flax seed. If the dough is too dry add orange juice 1 tbs at a time until the dough reaches a good consistency. Pour into a well-greased loaf pan. Bake at 375F (220C) for 50-55 minutes or until golden brown.
In large saucepan place minced pork with water; cook slowly over med heat until pork is cooked through but still tender. Remove from heat and add lemon juice, fish sauce, dried and fresh chili. Stir. When cooled, add onion, shallots, peanuts, ginger, mint and coriander leaves. Toss lightly. Serve on a bed of lettuce leaves and garnish with mounds of peanuts, ginger and chili. Decorate with mint and coriander sprigs if desired.
Heat oven to 350°F. Mix flour, sugar, baking powder, baking soda and salt in large bowl. Beat eggs in small bowl; stir in bananas, oil and water. Add to flour mixture; stir just until moistened. Stir in cereal, walnuts and white chocolate chips. Pour into greased 9 x 5-inch loaf pan. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Begin by cutting your zucchini lengthwise into strips about 1/4" thick. Don't worry if you don't cut them perfect, it will still taste amazing. Place the zucchini on a rimmed baking sheet and toss with the oil and minced garlic. Sprinkle the feta on top of the zucchini. Drizzle the honey on the zucchini and sprinkle pepper on to taste. Bake at 425 degrees F for 20 to 30 minutes or until golden brown. I usually check after 20 minutes. DON'T FLIP!
Combine peppers, garlic, and water in a pot. Cover and simmer until peppers are very tender. Puree in a food processor. Combine pureed peppers with remaining ingredients in a pot. Simmer, stirring occasionally, until mixture thickens. Pour into clean hot half pint jars leaving 1/2 inch headspace and seal. Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
Combine the oat brain, baking powder and cinnamon. Add the remaining ingredients and mix well. Let stand for 5 minutes to allow the batter to thicken. Spoon into a prepared muffin tin. Bake at 425 degrees F for 12-15 minutes.
With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3-1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery. In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables. Cover; cook on Low setting 8 to 9 hours. Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.
Wrap bacon around each filet. Heat a HEAVY BOTTOM pan on medium-high. Place the 4 filets on heated pan. Turn after 7 minutes. Remove from heat after another 7 minutes. Heat 9 minutes if you like it more well done. DO NOT use this recipe if you don't own a heavy bottom pan! Go invest in one now!
Preheat oven to 350°. With hands, gently combine all ingredients in a mixing bowl. Shape into a loaf and place in a loaf pan. Slather the top with ketchup or chili sauce. Bake for 1 to 1 1/2 hours, until cooked through.
In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden. Add soup mix, then stir in water. Simmer, covered, for 20 minutes or until water is absorbed and the rice is tender. Add turkey and heat through. Serve, if desired, with coconut, chopped peanuts, raisins or chutney.
Pour the milk into a medium saucepan and add the cornstarch. Whisk to dissolve the cornstarch. Once the cornstarch is dissolved, heat the milk on medium heat just until it boils, then remove from heat. Add the chocolate and sugar immediately and begin stirring until the chocolate is completely melted and sugar is disolved. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate. Place the pan back on the stove on medium low heat, stirring slowly, but constantly. (Do not cook the mixture over high heat because it may cause lumping.) Taste the chocolate for sweetness and add more sugar if necessary. The mixture should thicken quickly. As soon as you see it thicken, remove the pan from the heat so the cornstarch will not thin. Ladle immediately into cups and serve piping hot. Note: Be sure to use a clean spoon every time you taste the chocolate. Enzymes from your mouth can cause a thickened cornstarch mixture to thin.