HumbleIntelligence/food-ner-1-Million huggingface dataset:
ARRANGE AS FOLLOWS: Put lettuce on a plate. Cut the pineapplie slice in half and put the rounded sides touching in the middle of the lettuce--these are the wings. Use a date, prune, or apple slice for the body and place it in the middle of the pineapple slice. The two raisins are the eyes that you can tuck under the date. Curl the two licorice whips and make them to come out the middle of the wings just under the head--these are antennae (OR you could use curled celery). Decorate the wings with the olives or cherry slices (or whatever else you could think of).
Peel and chop the potatoes into half inch cubes. Wash and chop the leeks, celery and scallions. They don't have to be chopped finely but not too chunky. Mince or finely chop the garlic. In a large saucepan, melt the butter and add all of the vegetables. Over a medium heat, stir until the veg is coated in butter, then put the lid on and leave to sweat for ten minutes, stirring occasionally, until the butter is absorbed. Add the stock, season, and simmer for 20 minutes or until the potatoes are good and soft. Remove from the heat and blend thoroughly. Add the cream and stir well. You can either then put back onto the heat until steaming hot (do not let it boil) and serve, or cool and reheat later, or freeze.
Peel off the outer leaves of the head of a cabbage. Take 12 leaves and cut out the hard center. Blanch the cabbage leaves in salt water for a few minutes till they are soft and pliable. Taste the sauerkraut. If it is sour, rinse and drain it. Heat butter in a pot. Add onion and allow it to sweat for a few minutes. Add the sauerkraut and lightly mix. Stir in water or vegetable stock, bay leaves, peppercorns and juniper berries. Simmer for 15 minutes and then fold in the carrot batons. Remove from heat and drain, reserving the drained liquid. Place the blanched cabbage leaves on a tray or a clean table. Place some of the half cooked, drained sauerkraut on them and roll. Brush a baking dish or cooking pot with a little butter. Place the cabbage rolls in it and top with the sauerkraut juice. Cover the pot. Braise in the oven at 180-200C for 30 minutes. Serve with tomato coulis, garlic beans and fried potato wedges. To prepare the tomato coulis, saute the chopped onions and garlic on olive oil. Fold in the tomatoes, salt, pepper and water or vegetable stock. Bring to a boil. Boil the sauce for 5 minutes. Allow it to blend till it thickens. Pour this sauce over the cabbage rolls and serve. To prepare the beans, clean them and then blanch in salt water for a few minutes. Add a little thyme and butter to the water just for good taste. After blanching, remove the beans and drop them in ice water to retain the colour. Saute 10 gms. garlic in butter alongwith a little finely chopped onion. Add beans and season with salt and pepper. For the potato wedges, wash the potatoes and cut into wedges. Blanch them for a few minutes in salt water. Fry in oil and drain on clean kitchen paper towels. Season to taste with fresh herbs, salt and pepper. Enjoy!
Preheat oven to 325°F. Spray a 13" by 9" Pyrex baking pan with cooking spray. For easier cutting, line pan with parchment paper or foil, extending it over short ends; grease parchment paper or foil. Prepare chocolate base: In heavy 3-quart saucepan, melt butter and semisweet and unsweetened chocolates over low heat, stirring frequently. Remove saucepan from heat. With wooden spoon, stir in granulated sugar and vanilla. Beat in eggs until well blended. In small bowl, combine flour, baking powder, and salt; stir into chocolate mixture. Spread batter evenly in prepared pan. Bake 25 to 30 minutes, until toothpick inserted 1 inch from edge of pan comes out clean. Cool in pan on wire rack. Prepare Malted Milk Topping: In small bowl, stir together malted milk powder, milk, and vanilla until blended. Stir in butter and confectioners' sugar until blended. With small spatula, spread topping over cooled bars; top with chopped malted milk ball candies. Allow topping to set. When topping is firm, transfer with parchment paper or foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 8 pieces.
Cream together sugars, shortening, egg, salt, soda and vanilla. Blend in remaining ingredients. Dough will be stiff. Press into greased pan. Bake 20 - 25 minutes at 350° in a 9 x 13 pan.
Defrost lobster tail in fridge for 24hrs. Remove thin underside membrane from lobster-tails with scissors. Push bamboo skewer length wise through tail to prevent curling. Place colander over boiling water in large pot, or use steamer. Place lobster tails in colander; place vegetables on top and around tails. Combine soy sauce, broth, and water; brush over tails and vegetables. Cover pot; steam 20 minutes or until vegetables are crisp-tender and lobster meat loses translucency and is opaque.
Cut the 5 pound pork butt in 5-1 pound pieces. On each piece put 1 garlic clove, 2 tablespoons seasoned salt and 2 tablespoons butter. Wrap each pound piece of pork very tightly in the tin foil. Bake in a 250° oven for 3 hours, or until easy to shred. When cool, shred the pork-and add 1/2 the package of the taco seasoning and a little juice from the pork, as not to be dry. I fried the flour tortillas in a frying pan with a little oil. When you turn the tortilla over, put some cheese on to melt. Now some shredded taco meat, then top with salsa and roll up.
Wash and soak Poha as described above. Set aside. Heat oil in a pan. Add mustard seeds. Allow to splutter. Add curry leaves. Swirl around to prevent leaves from burning. Immediately add the peanuts. Fry the peanut until light golden brown, be careful that nuts don't burn. Add chopped onions. Fry onions till transparent/light brown. Add potatoes and mix vegetables and a pinch of salt. Cover pan and cook vegetables on medium heat for about 2-3 mins, stirring in between after a minute to allow vegetables to cook evenly. While veggies are cooking, check on the poha. It should have absorbed all the water and swollen up. Loosen any poha lumps and add remaining salt, sugar and enough turmeric powder to the rice. Mix with hands. The rice should look light golden now. Set aside. Check on veggies. They should be soft and tender by now. Sprinkle remaining turmeric powder on the veggies. Mix well. Add the poha to the pan. Stir to mix properly. Heat for about a couple of minutes or so on medium heat allowing Poha to absorb the flavors of the veggies and spices. Sprinkle garam masala. Turn off heat. Cover lid and let stand for 2-3 minutes. Remove lid, thoroughly mix the garam masala by stirring lightly, being careful not to break the poha. Check seasoning. Turn into serving dish. Add the lime juice and mix well. Garnish with fresh coriander leaves and serve hot. Note: If the Poha in the pan looks thick or uncooked, sprinkle some water and cover the pan and cook on low heat for 5 more minutes.
In a bowl combine the salt, black pepper, white pepper, mustard seeds, coriander seeds, garlic powder, onion powder, chilies and dill seeds. Store in an airtight container in a cool, dry place away from heat and light.
Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6 hours or high for 3.
In large bowl mix together sweetened condensed milk and lemon juice until well combined. Mix in berries. Fold in whipped topping. Spoon into pie crust. Freeze for 5 hours or until set. Let Stand 30 minutes before serving. Garnish as desired and freeze leftovers.
Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Drop asparagus and onion wedges into a large saucepan of boiling water; cook 3-4 minutes. Drain and plunge into ice water; drain well. Pat dry with a paper towel; set aside. Combine ricotta cheese, fresh thyme, chives, and chervil in a bowl; stir well, and set aside. Cut bread crosswise into 6 (1-inch-thick) slices; reserve remaining bread for another use. Toast bread slices under broiler until golden brown. Spread cheese mixture evenly over bread and set aside. Heat non-stick skillet with olive oil. Add onion, salt, and pepper; saute for 5 minutes or until lightly browned. Add asparagus and heat. Top bread with onions and asparagus. Place briefly under the broiler to heat.
Brown and drain hamburger. Place hamburger in a 9x13 baking dish. Mix tomato soup with hamburger. Pour corn over hamburger mixture. Cover mixture with the mashed potatoes (leftover or freshly made is fine). Cover potato with cheese strips making sure to cover as much of it as you can. Bake at 350 degrees Fahrenheit until cheese starts to bubble, approximately 30 minutes. Be careful not to burn the cheese. We have a large family; this recipe can be cut in half to downsize it for a smaller family. Be warned this recipe is even better as a leftover!
Saute onions and garlic in olive oil until translucent. Brown ground beef and drain. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 minutes or until macaroni is tender. If desired, top with Parmesan cheese. Serve with crusty bread and a salad.
Toss shrimp with salt& cayenne. Heat oil, on high, in non-stick pan. Saute shrimp, stirring often, about 2 minutes. Remove shrimp. In the same pan, saute garlic and green onions for about 1 minute. Add peas, vegetables and chicken broth. Reduce heat to medium and cook for about 3 minutes, until vegetables are crisp-tender. Return shrimp to pan, with lemon zest and cook for 1 more minute. Serve with rice.
Cut up chicken into 1 inch pieces. Combine flour, salt, pepper and ginger in a bowl. Dredge chicken in egg and then seasoned flour. In a large frying pan or wok heat canola oil and fry chicken until golden brown. Set chicken aside. In another large pan, heat 1 tbsp of oil. Sautee onion and peppers until slightly softened. Add ketchup, vinegar, brown sugar and salt. Blend cornstarch and mandarin orange syrup. Stir into sauce. Cook and stir until thickened. Add chicken to sauce. Stir and heat through. Add mandarin oranges.
The night before, add the chicken and onions to a storage bag. Juice the lemon into the bag, cut it into 8 pieces, and toss all the pieces into the bag. Add the olive oil, mustard, dried sage, pepper, and Worcestershire. Squish it around to combine, and seal it up. Refrigerate overnight or up to 2 days total. Preheat the oven to 425°F. Combine the chicken and marinade with the sausages in a roasting pan, and when it has come to room temperature, place it in the oven. Cook about 75 minutes, turning the sausages halfway through.
Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned. Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes. While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.
Wash, peel and half potatoes. Place in a 3 quart saucepan, barely cover the potatoes with water, place cover on the pan and bring to a boil. Reduce heat to low and simmer for 30 minutes. While the potatoes are cooking, clean the canned salmon by removing any bones and skin. Reserve 1 tablespoon of the juice from the salmon. Mince onion very fine and prepare pie plate by placing bottom crust in plate. When the potatoes are done, drain water from the pan, add the butter, onion, ginger and the reserved juice from the salmon. Mash well, then use electric hand mixer if preferred. Add cleaned salmon, beat well then finally add the egg beating one last time. Transfer filling to prepared pie plate, cover with top crust. Cut 5 or 6 vent holes in the top of the crust. If desired, pat top crust with half and half or butter. Bake in preheated 400°F oven for 50-60 minutes. Enjoy!
Heat oven to 350°F Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 5 minutes; let cool. (Or, toast on the stove top in an iron skillet ~ stir constantly til golden. Be careful not to burn them!). In a food processor, pulse 1/2 cup of the almonds with 1/2 cup of the brown sugar until the almonds are finely ground. Transfer to a medium bowl and stir in the flour, baking soda, and salt. With an electric mixer, beat the butter and the remaining 1/2 cup brown sugar at medium speed until creamy, about 2 minutes. Add the egg, vanilla extract, and almond extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour-nut mixture just until combined (do not overmix). Gently fold in the remaining 1/2 cup almonds. Form the dough into two 12-by-11/2-inch logs. Refrigerate, tightly wrapped, until firm, about 2 hours or up to 2 days. Heat oven to 350° F with the racks in the upper and lower thirds. Working with 1 log at a time (keep the other chilled), cut it into 1/4-inch slices and place the slices on 2 baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer to a wire rack to cool. Keep the cookies at room temperature in an airtight container for up to 5 days.
Saute onions and celery in butter, set aside. Saute sausage meat until browned, drain. Preheat oven to 350°F. Mix veggies and sausage in large bowl. Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.
In a large bowl, dissolve gelatin in boilingn water. Stir in ice cream and orange juice until blended. Chill until partially set. Fold in oranges. Pour into two 6 cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Just before serving, unmold.
Mix chopped onion, tuna, and mayonnaise in a bowl. *You can make tuna salad as you like. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Place the tuna salad lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the sushi roll into bite-size pieces.
Pressure cook the mutton in 2 cups of water to which salt, a little turmeric powder, cloves and a piece of cinnamon is added. Heat another skillet. Add oil. Once its hot, add the onions. Stir-fry until fragrant and golden brown. Add tomatoes and fry until soft. Add ginger and garlic pastes. Fry for a minute until the raw smell is gone. Add the cooked mutton pieces and yoghurt. Cook for 3 minutes. Add the fried potatoes. Add the powdered spices and salt. Roast cook for 2 minutes. Add water to cook the rice. Bring to a boil. Add the drained rice. Cook on low flame for 20 minutes until all the water has been absorbed by the rice. Serve hot with a salad and a vegetable dish on the side.
Soak beans overnight in 4 cups of water. Drain off the water and put beans in a large pot. Add 10 cups of water to the pot with the beans. Bring the beans to a boil and then turn down to a simmer and cover. Cook until the beans are tender. Approximately 2 hours. When the beans are tender, add the remaining ingredients, and simmer until desired consistency. You may need to add more water. If it is too thin, cook longer until some of the liquid has cooked off. Remove habaneros from soup when they become soft, or leave them in if you like your soup spicy. Garnish with fresh cilantro, sour cream, sliced green onions, and grated cheese, if desired.
In a large bowl, combine black-eyed peas, cilantro, olive oil, vinegar, garlic, serrano chile, bell pepper, and onion; season with salt and pepper. Cover and refrigerate at least 4 hours or overnight; serve on a bed of lettuce leaves.
SOAK CHIPOTLE PEPPERS IN 1/2 CUP BOILING WATER FOR 30 MINUTES. WEAR GLOVES(THE SEEDS ARE DASTARDLY HOT!), SPLIT, AND SCRAPE OUT THE SEEDS IF YOU WANT A MILDER HEAT DISH. LEAVE THE SEEDS IF YOU ARE GOING COWBOY-STYLE--CHOP. IN LARGE SAUCEPAN, HEAT OIL, AND ADD ONIONS AND BELL PEPPERS. SAUTEE UNTIL SOFT--ADD GARLIC AND CHIPOTLE PEPPERS AND SAUTE A MINUTE MORE. ADD BROTH, BEANS,BBQ SAUCE,TOMATOES,SPICES, SALT,MUSTARD AND BROWN SUGAR. COOK ON SIMMER FOR 30 MINUTES, COVERED. ADD HOTDOG PIECES. AFTER 30 MINUTES IF YOU WANT THE CONSISTENCY TIGHTER, KEEP THE PAN UNCOVERED. GARNISH WITH FRESH CILANTRO(If you are lucky enough to have. :) ).
Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees. Combine all of the dry ingredients in a medium size mixing bowl and set aside. Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed. Pour the dry ingredients into the wet and combine well until glossy and smooth. Add the ginger and just stir until incorporated into the batter. Pour batter evenly into greased muffin cups and fill 2/3 full. Bake for 20 minutes or until nicely browned. Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack. Enjoy with a spot of butter on the side.
Heat oil in pan, and brown the garlic and onion. Add Prosciutto and tomatoes, and cook until a thick paste. Stir in crabmeat, oregano, salt and pepper to taste. Cook until crab is heated thoroughly. Serve with Italian bread.
Mix the sugar and Boric Acic well. Add the warm water slowly, mixing all the while so it won't be too lumpy. Store in a jar. When ready to use, put cotton into the top of a jar lid to fill it, and then saturate the cotton to the top. Place where you want it; make several if you need it. Will keep for a long while. NOTE: I usually drip a drop or two over the edge of the lid to rest on the counter so they will find it sooner. It sometimes takes a little while for them to find it, but find it they will. When they do, let them alone; you will want to kill them because they look so creepy; but don't because they will hang over the edge of the lid and drink, drink, drink, and then take it back to the nest. Almost over night, they will be gone.
Add all ingredients to a medium size pot. Cook on low uncovered for 15 min, stirring occasionally. Then let stand for 5 minute to thicken.
Over medium heat saute onions until translucent, about 5 minutes Add ginger and saute another 5 minutes Add coriander, seasoning salt, pepper and curry powder. Add carrots and stir. Add vegetable broth and lentils then stir. Bring to boil then reduce to a simmer for about 30 mins or when carrots and lentils are soft. Remove from heat and use an immersion blender to blend. Alternatively you can use regular blender, but cool first. Stir in coconut milk and add more black pepper to taste.
Drain and rinse beans. Place beans in a large bowl and add the remaining ingredients. Toss, cover and refrigerate for 3 hours before serving.
Pick through beans and remove any that are damaged or spoiled. Also, remove any remaining hulls. In a large saucepan bring water to boil and add peas and garlic. Cook until peas are tender. Rinse peas under cold water to stop cooking process. Drain thoroughly, remove garlic, and combine with green pepper, onion, oil, vinegar, pepper flakes and salt. Mix well. Cover and refrigerate for at least 2 hours (more is better). Transfer to a relish dish and serve with a slotted spoon to allow liquid to drain.
--Cake--. Prepare cake mix as directed on box: One boxed yellow cake mix. Pour the batter into two 9" cake pans. Combind the following ingredients. 1/4 cup flour. 1/2 cup brown sugar. 3 oz slivered almonds. 2 TBS melted butter. Sprinkle on the crumb topping on to the top of the cake batter. Bake the cake as directed and let cool, then chill the cake rounds in order for easier cutting. -- Frosting and filling --. Place in a saucepan over medium heat: 4.5oz vanilla pudding and pie filling mix (not instant). 20 oz can sweetened crushed pineapple (do not drain). 1/4 cup water. Heat to a boil and cook until thickened and bubbly. Them remove from heat and let cool in the refrigerator. Whip until stiff: 1 16oz whipping cream. 1/4 c sugar. Fold the whipping cream mixture into the pineapple mixture. Cut the rounds in half diagonally. Place the top of one of the halfs on a cake platter (almond size up) and frost with some of the filling. Add the bottom half as the second layer and frost with some filling. Add the bottom half of the second set and frost. Add the top half of the second set (almond side up) and frost. Store the cake in the refrigerator.
Mix all ingredients together in a bowl. Whisk to makes sure there aren't any lumps of sugar. Pour over meats in a 9x13 casserole. Bake in a 350 degree oven for an hour or until sauce is nice and gooey. Enjoy!
Preheat oven to 400. Cook onions and peppers until tender. Mix all ingredients in a large bowl. Pour mixture into an ungreased casserole dish. Bake at 400 for 25 minutes.
Toss vegetables with oil, garlic, rosemary, salt and sugar. Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup). Bake at 375 degrees F for 20 minutes. Stir and cover with aluminum foil. Bake another 20 minutes or until tender. Drain of any extra liquid before storing. Sprinkle with cheese.
Cook rice according to package directions. Chop bell pepper and celery and add to rice. Boil chicken for 15 minutes or until done and cut into bite-sized pieces. After rice is done, add all ingredients except half the shredded cheese. Mix everything together and place inside casserole dish. Top with remaining cheese and bake for 45 minutes at 350.
Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Sweet Cycle. Add the raisins at the "add ingredient" signal. When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack. Let cool to room temperature before slicing.
In a large bowl, stir the coffee with butterscotch chips until chips are melted. Stir in half and half. Add sugar. Serve in mugs with whipped cream.
Scrub the sweet potato and cut into matchsticks. Soak for a few minutes in cold water. Break the hijiki into short lengths and soak in water to cover. Drain the sweet potato and pat dry. Heat the oil in a medium saucepan, add the sweet potato, and saute for a few minutes. Drain the hijiki, reserving the soaking water, and squeeze out the excess liquid. Add to the sweet potato and toss lightly so that all the surfaces are coated with oil. Blend 1 cup of the reserved hijiki soaking water with the soy sauce, sugar or honey, sake or mirin, and pour over the sweet potato-hijiki mixture. Cover, lower the heat, and simmer for 7 to 8 minutes or until the sweet potato is cooked. Uncover and cook for 2 minutes over medium-high heat to reduce the liquid. Stir well, then drain the vegetables and stir in the sesame seeds. Serve hot or at room temperature, in small mounds in the center of small, deep bowls.
Melt butter in heavy bottomed saucepan. Tip in the onion with a pinch of salt. Cook gently on low heat for about 5 minutes to soften without browning. Add carrots and potatoes. Stir. Cover and leave to sweat for 10 minutes. Add cilantro, stock or water or water and stock, coconut milk, orange juice, a squeeze of lime, and some salt and pepper. Bring to a boil, then reduce heat and simmer, covered, till the carrots are soft. This could take 30-40 minutes depending upon the size of the carrots. Let cool, then liquidize (liquify) in a blender until smooth. Reheat gently, stirring, and check seasoning. Serve with lime wedges for squeezing.