HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE: place basmati rice in bowl with water over it to expand, it will not cook and will stay hard unless you do this. Leave for 15 minutes at the least. 1. In an 8-quart stockpot on medium-high heat add onions, garlic and. Allow onions to turn golden. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes, cumin, coriander, salt, pepper, ginger and ground cardamom. Blend well and allow to saute for 30 seconds. 2. Add tomato sauce and chicken bouillon. Mix well until sauce thickens, reduce heat to low-medium. Add chicken allow to saute for a 1 minute. Rotate chicken so that it gets all of the flavors. Add water until chicken is completely covered. Bring to a full boil then reduce to low. Cook for 35 minutes covered. 5. After the chicken has cooked reserve broth for rice. In a 2-quart saucepan, add rice and enough sauce from the chicken just so that the rice is covered. Bring to a boil then immediately turn heat to low and cook covered for eight to ten minutes. Meanwhile, why the rice is cooking turn oven on high broil. Add chicken to a roasting pan and broil for five minutes or until golden. 8. Add cooked rice to a serving platter with chicken arranged on top. Garnish plate with hard-boiled eggs, pine nuts, and raisins.
Heat an oven to 150c (300f) Roast the hazelnuts for about 7 minutes and then roll them together between a teatowel to remove the skins, if you cannot get the skin off some you may need to bake them a little more but do not burn them, it is important to get almost all of the skin off the nuts. In either a coffee blender, spice blender, small food processor or blender add the skinned nuts and blend until you have a very fine powder, the more fine the better. Add in the oil and powdered sugar and blend thoroughly. Melt the chocolate either in a double boiler, or a microwave at 50% power for 1 minute, stirring and remicrowaving for 30 seconds at a time until it is completely melted. Add the hazelnut mix to the chocolate mix and stir in thoroughly, the mix will keep in the fridge for several weeks.
Spread pastry with a thin, even layer of sausage mince. Sprinkle soup mix over meat. Roll pastry, making 6 logs. Cut into 1cm slices. Place rounds on a lined tray, brush with milk. Bake at 200C for 10 minutes.
Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°F Transfer chicken to a platter. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup; about 2 minutes. Serve sauce with chicken.
In a skillet, fry the bacon until crisp; then drain on paper towels. (Reserve 2 tablespoons of the bacon drippings.). In a 1-quart baking dish, combine the bacon drippings with the remaining ingredients. Sprinkle crumbled bacon over the beans. Bake uncovered in a 350 degree oven for 25 to 30 minutes, until the beans are bubbly and heated through.
Preheat oven 350°F. In a bowl, mix up the 1/2 cup melted butter and graham cracker crumbs until there are no dry crumbs left. In a 9x13 pan, pat the graham cracker crumbs down firmly. Bake for 15 minutes. Meanwhile as that is baking, In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended. Take the graham cracker crust out of the oven. Place and spread evenly the cream cheese mixture and bake for 1 hour. You will want to check 30 minutes in and 15 minutes after. At 40 minutes it looks done but the middle is still raw. Dont be afraid to have darker edges, you'll not burn the cheesecake. Once the cheesecake filling is cooked. Chill for 3-5 hours. Then pour the pie filling over and spread evenly. Cut into squares once done!
Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
Set oven to 250 degrees F. Put the popped corn in a large bowl. Melt the margarine (or butter) stir in brown sugar, corn syrup and salt; bring to a boil, stirring constantly. Then boil for 5 minutes WITHOUT stirring (this is important DO NOT stir for 5 minutes!). Remove from heat and stir in baking soda and vanilla. Add in the nuts and stir to combine. Pour the mixture over popped corn in bowl; mix well with a wooden spoon to combine. Transfer to a large greased roasting pan, and bake for 1 hour, stirring every 10-15 minutes. Remove from oven then cool. Break into pieces. Store in a tightly covered tin box. Delicious!
Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. In a bowl, combine parsley, mustard, herbes de Provence and oil. Set aside 2 tbsp of the mixture for Shallot Gravy, rubbing remainder all over roast. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450 F oven for 10 minutes. Reduce heat to 275 F; roast until thermometer reads 135 F for medium-rare to medium, 2 3/4 to 3 1/4 hours. Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 30 ml (2 tbsp) drippings from roasting pan and make Shallot Gravy. Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring, until shallots soften. Stir in 500 ml (2 cups) beef broth and 45 ml (3 tbsp) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 15 to 30 ml (1 to 2 tbsp) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to a boil, stirring until thickened, about 3 minutes. Strain.
Combine oil,lemon juice,garlic, oregano, and pepper in a container with a tight lid (such as a jar) and set aside. Cut avocados into halves, remove pit, and peel each half carefully. Slice each avocado half into 4 wedges and wrap a proscuitto strip around each in the center. Shake the dressing if the ingredients have settled and test for flavor-adjust seasonings if needed (although proscuitto is often very salty- be careful not to add salt unless you really like things very salty). Set on a serving platter and drizzle with some of the dressing (as much or as little as desired). Serve immediately as avocados brown quickly once cut.
Heat oven to 350 degrees. Lightly butter a 1 loaf baking pan (I keep a baggie of my empty butter wrappers in the fridge for ease of buttering any pan) Combine well the dry mix in a large plastic bag. With a hand mixer combine wet mix in a large mixing bowl, blending well. Pour increments of dry mix into wet mix, hand stirring each addition. Add banana chips and toasted nuts to mixture, stirring well. Top with chip& nut mix you may have set aside. Bake for 1 hour- 1 hour 15 minutes or when a toothpick inserted, comes out clean. (loaf becomes dark golden) Cool on a wire rack. Remove from pan when cool and wrap. Hide loaf well.
Bring a medium saucepan of water to a boil; decrease heat so the water simmers gently. Using a slotted spoon, gently lower the eggs into the water; cook for 11 minutes and then let cool. While the eggs are cooking, grill the asparagus on a preheated panini grill; grill them for 1 minute until they are warm but still have a degree of crispness to them. Transfer to a cutting board and slice on the bias, about 1/4 inch thick. Peel the eggs from their shells; use your fingers to break the eggs in half, transferring the yolks to a mixing bowl and the whites to a cutting board. Break the yolks with a fork, mashing until they resemble cornmeal; add in the sliced asparagus. Roughly chop the whites into small but uneven pieces; transfer to mixing bowl; add in the mayonnaise. Gently fold the ingredients together; the egg salad should have a creamy consistency, so add a tablespoon or two more mayonnaise, if necessary; season to taste with salt and pepper. Place half of the white bread slices on a clean work surface; spread about 1/4 cup egg salad over each and top with remaining bread slices. Before serving, use a serrated knife to remove the crusts from the sandwiches and cut into triangles.
Combine first 6 ingredients in a bowl. On a baking sheet, place 1 sheet of phyllo and spray with cooking spray. Keep others under damp paper towels as not to dry out. Repeat that process until you have 5 sheets coated with cooking spray and stacked on top of each other. Sprinkle first layer with one quarter of the cheese mixture. Repeat that process again for a second layer of dough, topping with one quarter of the cheese mixture. Repeat the dough process using remainder of the dough sheets, sprinkle with the half of the remaining cheese mixture. Top with tomatoes and onions leaving about a 1 inch border and sprinkle last of cheese mixture on the top. Bake at 375 degrees for 20 minutes. Remove from pan to a cooling rack so the bottom won't sweat, for about 5 minutes. Cut into square and enjoy!
The night before, spread each of 4 slices of bread with 1T. cream cheese and the other 4 each with 1T. preserves.Make 4 sandwiches from the bread and put in a 9 x 13 inch baking pan. Mix eggs, milk, sugar and nutmeg in a bowl. Slowly pour half of this mixture on one side of each sandwich. Turn sandwiches over and repeat process, making sure that all bread surfaces have some egg mixture on them. Cover with wax paper and refrigerate overnight. In the morning, preheat oven to 200 degrees. Heat a large skillet over medium heat; add 1T. of butter. Fry sandwiches about 4 minutes on each side. Keep warm in oven. Serve with strawberry sauce: Combine strawberries, sugar, cornstarch and water. Bring to a boil and watch carefully so that it doesn't boil over. Boil several minutes until mixture cooks down and thickens. This can be done the night before, refrigerated and then reheated.
Preheat oven to 350 degrees. In a medium skillet heat oil over medium heat. Add onion and garlic and cook until softened. Stir in tomato sauce and parsley and cook for 2 minutes. In a large bowl stir together ground beef, bread crumbs, egg, salt, pepper, and half of the tomato mix, until well combined. Shape meat into a loaf shape in a large roasting pan. Brush with remaining tomato mix. Arrange bacon over meat. Bake until no longer pink inside, about 1 hour, 30 min. Let stand 10 min before serving.
In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator. Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with basil.
Combine cheese, broccoli, carrot, green onions, and dill weed in mixer bowl; mix well. Chill covered for several hours and shape into a large ball. Roll in the ground pepper. Serve with crackers.
Mix the sugar with the lemon juice until the sugar is dissolved. Boil the cream with the lemon verbena. When boiling, add the sweetened lemon juice (use fresh lemons, or it might curdle) and stir until mixed. Sieve and pour into serving glasses. Chill for at least two hours. Serve with cream and some fresh Lemon Verbena leaves for a garnish.
1. Preheat oven to 350°F. 2. Grease and flour or line two 9-inch round cake pans ( or 1 10-inch round 3-inch deep) with parchment paper. Set aside. 3. In an electric mixer with wire whisk attachment, beat egg whites until soft peaks. Set aside. 4. In an electric mixer on medium speed, cream the butter. Gradually add sugar and beat until light in color. Add vanilla. Add egg yolks, one at a time, beating well after adding each one. 5. In another bowl, combine flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Mix until batter is smooth. 6. Carefully fold the egg whites into the flour mixture. 7. Pour batter into prepared pans. Bake 25-30 mins (55-60 if using 10-inch pan) or until a tester comes out with a fine crumb. Remove pans from oven and place on a wire cooling rack. Cool cakes in pans for 5-10 minutes. Carefully remove cakes from the pans & continue to cool on wire racks. Remove and discard parchment paper before decorating. 8. When cool, frost as desired or wrap in foil then plastic wrap for up to two months. YIELD: TWO 9-INCH ROUND LAYERS OR ONE 10-INCH 3-INCH DEEP ROUND LAYER OR 24 CUPCAKES. SUBSTITUTIONS:. Cake Flour Substitute: 2 1/2 Cups All-Purpose Flour minus 5 Tablespoons, and Sifted [2 1/2 C - 5 TBSP]. Butter Substitutes: 1 Cup Shortening Plus 2 Tablespoons Water [1 C + 2 TBSP]. OR 1 Cup Applesauce or Fruit Puree. OR 3/4 Cup Olive or Vegetable Oil.
Crumble tofu in large bowl. Add lemon juice, garlic powder, saltnpeppa, basil & oregano. Use your favorite (unburned) hand to squeeze ingredients together. Add oil & yeast. Utilize utensil to combine. The end.
Preheat oven to 350°F. Cream together butter and sugars until creamy. Add egg and vanilla; blend well. In another bowl combine flour, cornstarch and baking soda. Add to butter mixture and then add chocolate chunks. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
Mix flour, baking powder, sugar and salt together. Separately beat the egg and then add the milk. Stir the egg & milk into the flour mixture to make a batter. Beat the butter/oil into the pancake batter. Lightly oil and heat a fry pan. When hot:. Spoon about 1/4 Cup batter into the fry pan. (Add more if you want larger pancakes). Turn once only -- when the upside is well bubbled. ** To keep the pancakes hot until served, as each pancake is cooked, place a pan in a preheated oven on 'low' and place the pancakes in a folded over tea towel.
In a small bowl combine the mustard and preserves and set aside. Heat a nonstick skillet just large enough to hold the chops comfortably, and brown lightly on both sides. Season with salt and pepper to taste and spoon the preserve and mustard mixture evenly over them. Cover pan, reduce heat, and cook for about 20 minutes, or until the chops are done. Transfer them to a plate and keep warm in the oven. Remove excess fat from the skillet. Add the vinegar, place pan over medium heat and bring juices to a boil, stirring and scraping up any browned bits. When the sauce is reduced by about on third, pour it over the chops on the platter and serve immediately, garnish with watercress.
Using a melon baller, scoop flesh from all melons. Combine melon and berries in large bowl. In seperate bowl, mix dressing and pour over fruit. Refrigerate for at least 1 hour.
Combine water and sugar in a large sauce pan. Stir over medium heat until sugar dissolves. Bring to a boil and remove from heat. Cool. Once cooled mix syrup, lemon and lime juices in a pitcher. Chill. Can be made up to a week in advance and kept in the fridge.
Preheat oven to 350°F Mix coconut and nuts and spread across a 15x10x1 inch baking pan. Bake 10 minutes or until lightly toasted, stirring frequently. Allow to cool completely. Can be made ahead of time. Reheat oven to 350°F Mix milk and vanilla in large bowl. Add coconut mixture and cracker crumbs and mix well. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Add to coconut mixture, stirring gently until well blended. Drop rounded tablespoons of the coconut mixture, 2 inches apart, on lightly greased baking sheets. Bake 12-14 minutes or until edges of cookies are lightly browned. Remove to wire racks and allow to completely cool. Melt chocolate in microwave oven and, using a teaspoon, drizzle over cookies. Place cookies in wax-lined shallow pan and refrigerate until chocolate has set.
Cut lamb into strips. Heat 2 tablespoons of olive oil in a large pan, add lamb in batches and cook until browned. Remove lamb and set to one side, heat the remaining tablespoon of oil and add onion and garlic, cook until onion softens. Return lamb to pan along with sugar, soy sauce, black bean sauce, stock, water, sherry, sweet chili sauce and 5 spice powder. Simmer, covered, about 50 Min's or until lamb is tender. Blend a little water with cornflour, add 3 green onions, stir, add cornflour and stir until mixture boils and thickens. Serve with couscous and top with remaining sliced green onions. Couscous. Heat water in a pan and add vegetable stock to water, add sachets of couscous and leave about 2 Min's until soft. Remove sachet cut open and pour into bowl fluff with a fork and serve. Or prepare couscous according to your packet directions, just add vegetable stock to water, as this gives added flavour to couscous.
Cream butter & sugar. Add eggs. Stir in Lemon juice, banana, & yogurt. Add sifted flour, baking powder & salt. Fold in nuts and lemon zest. Bake in loaf tin at 350 for 50-60 minute.
Boil 2 cups water and add to dry jello, stirring until dissolved. Add an additional cup of water along with the pineapple juice. Transfer to a large bowl or a 9x9 square glass dish and chill until set.
Prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so that the dough may obtain average solidity. Press and mix the dough well, then divide in two equally sized pieces. Then divide the pieces into 10-12 ball shaped pieces. Spread the balls in well-shaped circles of the size of a plate. Place the circle-shaped dough on top of one another so as to obtain two large pies. Cover each pie with melted butter and leave for about half an hour to 1 hour. During this time wash a bowl of spinach, dock or sorrel, cut thin, add salt and leave in salt for about 15-20 minutes, then squash. Mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs. You can replace the yogurt with crumbled feta cheese. Cover the baking pan with melted butter. Spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly. Spread the second dough pie on top of the spinach. Cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked. Byrek is served hot accompanied with yogurt.
For the Cake: Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined. In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended. Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely. For the Frosting: In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition. This frosting is best to spread when warm, so you may need to reheat it when constructing your pinecones. Assembly: With an oval cookie cutter, cut ten ovals from the cake (you can also cut ovals freehand with a paring knife). Once you have your ovals, trim each one to resemble a pinecone: create a pointed tip on one end and a rounded base on the other. Then, shave off corners and top with the knife so that each cake further takes on a pinecone shape. Frost one cake at a time, arranging sliced almonds in the frosting to look like the scales of a pinecone. Start at the base and set the almond slices, pointy end out, in a spiral pattern. Continue adding almond slivers until the entire surface is covered. Repeat until all cakes are frosted and decorated. To create "snow-covered" pinecones, dust the cakes with powdered sugar and serve.
Have your oven hot and preheated to 180°C. Place the tomatoes, and the juice, in a baking tray with the onion wedges, garlic and anchovies scattered over top. Sprinkle over sea salt and sugar. Pour over the olive oil and water and roast for 1 1/2 hours, stirring every 20 minutes. Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the tray. If it looks like it is drying out too much add a little more water. Place in a food processor (I used a hand blender) and whiz for a few seconds to a smooth sauce (as smooth as you like it). Enjoy straight away or refrigerate until ready to use.
Season chicken with salt, pepper, paprika, and cayenne. In large non stick skillet, brown chicken in 1-2 tbsp olive oil over med-high heat until golden on both sides. Time will vary between breasts and thighs; may need to do in 2 batches. Remove golden chicken pieces and place in crock pot. Add vinegar, garlic, and leeks to skillet and cook 1 minute. Stir in artichoke and wine. Cook 1 minute. Pour all ingredients in skillet over chicken in your crock pot. Cover and cook 4-5 hours on low. Stir in parsley, basil, and tomatoes and continue cooking an additional hour. Serve hot.
In pot over high heat combine cranberries, raspberries, 1 3/4 cup sugar and 1 cup water. Bring to boil. Cook until mixture thickens, about 10 minutes. Remove from heat, cool slightly. In blender, puree until smooth; strain and discard solids. Transfer to bowl. In microwave-safe bowl mix juice and gelatin; let stand 5 minutes. Microwave on high until dissolved, 15 seconds. Stir into cranberry mixture. Fill larger bowl half-way with ice. Set bowl of cranberry mixture in ice-filled bowl; cool, stirring frequently, until room temperature, 10 minutes. Remove. Pour 1 1/2 cups cranberry mixture into crust; freeze 15 minutes. At high speed beat 1 1/2 cups cream until soft peaks form; gradually fold into remaining cranberry. Spread 2 cups whipped cream mixture over gelatin mixture in pie. Refrigerate pie and remaining filling 30 minutes. Mound remaining whipped cream mixture over pie. Refrigerate until set, 4 hours. At high speed beat remaining cream and sugar until stiff peaks form; if desired, transfer to pastry bag filtered with star tip. Pipe rosettes or spoon whipped cream over pie. Refrigerate until ready to serve. Garnish with dragees and cranberries just before serving, if desired.
Preheat the oven to 450°F. Rinse the chicken inside and out with cold water. Pat dry with paper towels. Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.
Grind the ingredients until it becomes a greyish-white powder. Store in a closed container. When used as a "dredge" add 1 teaspoonful to each cup of flour. As a spice, just sprinkle it on to the raw chicken or pork before cooking/baking/frying. For smoking, just rub it on the meat.