HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop onion, bell pepper, garlic and carrot and put in large soup pot (at least 6 quarts). Add diced tomato, cumin, chili powder, cilantro, red pepper flakes and beans to soup pot. Add quinoa and broth to soup pot. Bring to a boil, then reduce heat, cover and cook for 30 minutes. Add spinach and lime juice and cook until spinach is thawed, stirring occasionally.
In a medium pan, dry-roast the almonds and coconut until they are just light brown. Remove to a large bowl. Add the coconut milk, ground spices, ginger, garlic and salt. Combine well. Heat oil in pan. Add bay leaves, cardamom pods and chicken cubes. Stir-fry this for 2 minutes to seal the chicken. Pour in the coconut milk mixture and stir thoroughly. Lower heat, add the dried chillies and cilantro (if using), cover and cook 10-12 minutes, while stirring occasionally. Garnish for more cilantro if desired, and serve accompanied with pulao.
First make the aioli sauce. Just add all the Aioli ingredients and whisk together. Chill for approximately 20 minutes. Then Lightly clean the Portobello mushrooms and remove the stems. Mix the Olive oil and Garlic and brush all over Mushrooms. Broil Mushrooms for 3-5 minutes with rib side down. Turn over and top with cheese. Broil an additional 3 minutes. Place on Hamburger bun and top with Aloe or anything you would prefer. Put on a bib as these burgers are extremely juicy. And enjoy.
Stir together tahini and miso. While continuing to blend, slowly pour in first lemon juice and then mineral water until the dip reaches desired consistency (I like mine slightly thicker than homemade hummus). If using with pasta, add after the pasta has been cooked as so not to damage the miso.
Sieve the flour, salt, baking powder and bicarb into a bowl. Add the sugar and mix well. Dissolve the Vegemite in the milk in a saucepan over a low heat - or this can be mixed in the microwave-. Stir the dissolved Vegemite/milk mixture and some of the beer into the mixture until a pliable dough is formed. Turn out onto a floured surface and roll into a round shape. Place on a greased oven tray, moisten the top with water and sprinkle with grated cheese if you wish. Using a knife, score lines about 1cm deep on top of damper to divide into 6. Bake in a hot oven for 25-30 minutes.
place potatoes celery root and garlic in a pot and cover with water to 1" over potatoes. boil then reduce heat to simmer cook till potatoes are tender about 20 minutes. drain vegetables mash or beat till smooth. beat in cream butter(6table) salt and pepper. stir in chives. add additional butter we used 4 tablespoons to finish off a stick and it was great for us.
Preheat oven to 500*. Place fillets in baking dish. Combine tomatoes, green peppers, lemon juice, oil, salt , onion flakes, basil leaves, pepper, and hot sauce. Spoon tomato mixture over fillets. Bake fillets for 5 -8 min or until fillets flake easily. Place fillets on a warm platter. Garnish with tomato and green pepper rings.
Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge. Next day, remove meat from marinade, and drain them, preserving the marinade. Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side. Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce. Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume. Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time. As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.
Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours. Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through. After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed). In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender. Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes. Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often). Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.
Mix all ingredients in a bowl. Let stand at room temperature for 30 minutes and stir. Serve over steamed fish.
Combine all ingredients in a blender and process until smooth. Press mixture through a sieve over a bowl, reserving liquids and discarding seeds.
Heat oil in medium saucepan. Add onion and garlic and cook until soft. Add lentils, stock, chili powder and tomatoes. Cover and simmer 30-40 minutes, or until lentils are almost cooked. Add water or more vegetable stock if necessary to prevent from burning. Stir in kidney beans and bell pepper and simmer 10 to 15 minutes, or until lentils are tender and liquid has been absorbed. If desired, garnish with parsley or cilantro before serving.
Boil some water. Put the vinegar and honey in a pretty mug. Pour the boiling water over it and dissolve the honey. Drink and enjoy.
Cook ground beef and chorizo together over medium heat until done. Pulse in food processor. Chop and saute onion and garlic. Add to meat mixture. Place in freezer for 10 minutes. To prepare jalapenos, char under broiler and put in plastic bag for five minutes. Peel skins and remove seeds. Chop and add to mixture. You can substitute a can a green chili's. Fold in grated jack cheese and thawed corn. Place puff pastry in a plastic bag and bring to almost room temperature Place sheet on floured surface. cut along folds into three long strips. Using a floured rolling pin, roll first strip about six times length wise. Put about two Tablespoons of the filling about 1 inch from each end and another just above center. Cut to make three pockets and fold over dough . Enclose by pressing dough together and shape into half rounds using scissors. Optional- using the tines of a fork press around edges. Continue with remaining pastry. Bake 400 degrees until tops are just brown. To freeze, place wax paper between stacks. For parties, bake using frozen pastries straight from freezer.
In a large bowl, beat eggs, cream. dill and salt. Melt butter in a large skillet over medium heat. Add green onions; cook 8 minutes, until softened. Pour in egg mixture; cook 3-4 minutes, stirring occasionally, until almost set. Mix in salmon, cook 1 more minute more or until eggs reach desire doneness. Serve and enjoy!
Mix Dip mix with sour cream. Add chopped shrimp (can sub cooked crab meat or minced canned clams). Stir in water chestnuts and minced green onion.
Place water in a coffee cup. Add the intsant coffee to the cup of water. Place coffee cup in the microwave, and cook til the coffee has heated through. Add the chocolate syrup, and stir. Top the coffee with a dollop of Cool Whip, and serve. This makes: 1 serving (8.5-ounces). Note: Cooking time varies upon one's microwave.
Bring pot of water to boil. Add tomatoes and blanch 10 seconds. Drain tomatoes. Peel, core and slice tomatoes. (Can be made 6 hours ahead; cover and chill). Preheat oven to 400°F Arrange half the potatoes in a shallow baking dish (15 cup capacity). Season with salt and pepper. Top with half the onions and half the tomatoes. Sprinkle with half the garlic and half the thyme. Season with salt and pepper. Repeat layering with remaining potatoes, onions, tomatoes, garlic and thyme. Season with salt and pepper. Pour wine and olive oil over. Bake until potatoes are tender and almost all the liquid evaporates, about 90 minutes. Melt butter in a heavy large skillet over medium-high heat. Add breadcrumbs and saute until golden brown, about 5 minutes. Sprinkle breadcrumbs over gratin. Cool 10 minutes and serve.
Measure the 1 1/2 c. water and undrained clam juice in a measuring cup to make 2 cups of liquid. Set aside. Heat oil in a saucepan over medium heat. Add onions and cook for 5 min. Add carrots, garlic, celery, potatoes, and reserved water/clam juice. Bring to a boil, reduce heat, cover, and simmer 10 min. Add mushrooms, corn, and seafood. Bring to a simmer and cook, uncovered, for 5 min. In a saucepan, melt butter; add flour and whisk to blend and cook 1 min. Slowly add milk and whisk until well blended. Cook until thickened, about 5 to 10 min. Add chicken boullion, salt and pepper, and basil or dill. Add vegetable mixture with accumulated liquid and seafood. Stir to blend.
Melt butter; add onion and cook until tender, but not brown. Add flour and peanut butter and stir to a smooth paste. Add stock gradually, season and cook for 20 minutes in a double boiler, stirring constantly until thickened. Strain and add cream.
Mix together peanut butter, honey, water and salt. Combine flour, oats, coconut, pecans & dates. Add wet ingredients to the dry and mix together. Form balls the size of walnuts, pressing together lightly. Place on parchment paper and bake at 350 degrees for 15 minutes or until lightly browned. Makes 60 cookies.
Preheat oven to 350°F. Butter three 8 inch in diameter cake pans. Line the bottom of each with wax paper, and butter that. Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until pale and very thick, about 5-7 minutes. Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a spatual. Gently stir in the melted butter. Divide the mixture among the prepared cake pans, smoothing them level. Bake for 15-18 minutes, until the cakes have risen and are springy to the touch. Leave them to cool in the pans, on a rack, for about 5 minutes, then turn out and leave to cool completely. Remove the lining paper from each cake layer. Prick each cake layer all over with a skewer or fork, then sprinkle with Kirsch. Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the icing sugar and vanilla until the mixture begins to hold its shape. To assemble: spread one cake layer with just under a 1/3 of the cream and top with about half the cherries. Spread a second cake layer with a little less than 1/2 the remaining cream, top with the remaining cherries, then place it on top of the first layer. Top with the final cake layer. Spread the remaining cream all over the cake. Dust a plate with icing sugar, and position the cake carefully in the centre. Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.
Drain fruit, mix together and set aside. Whip 1/2 pint cream, add 1/2 cup sugar and set aside. Beat the cream cheese and add mayonnaise and set aside. Dissolve gelatine in lemon juice over hot water, then add to mayonnaise and cheese mixture. Add fruit, then fold in whipped cream, marshmallows and nuts. Pour into mold or 9X13, and chill until set.
Place candies and milk in blender container. Cover; blend until candies are finely chopped. Add ice cream. Cover; blend until thick and speckled with chocolate. Serve immediately.
Prepare dressing:. In a medium bowl, stir the dressing ingredients together. In a large bowl, toss the cabbages, green onion, 3/4 cup cilantro or parsley. Pour the dressing over the salad, toss well and chill at least 30 minutes and up to 4 hours. Before serving, taste and add more salt if desired. Scatter remaining 1/4 cup cilantro(or parsley) over the top. Enjoy!
In large bowl, combine 2 cups flour, sugar, yeast and salt. In small saucepan, heat milk, water and butter to 120 - 130. Add to dry ingredients; buat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other. Shap larger portion into an elongated triangle with rounded corners for Santa's head and hat. Divide smaller portion in half. Shape and flatten one half into a beard. Using scissors or pizza cutter, cut into strips to within 1 inch of top. Position on Santa's face; twist and curl strips if desired. Use remaining dough for mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut ends into small strips with scissors. Place above beard. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pop-pom. Roll out a narrow piece od fough to create a hat brim; position under hat. With scissors, cut two slits for eyes; insert raisins into slits (I think you could use blueberry craisins for blue eyes) In separate small bowls, beat egg yolk. Add red flood coloring to one yolk; carefully brush over hat, nose and cheeks. Brush plain yolk over remaining dough. Cover loosely with foil. Bake at 350 for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack.
Arrange lettuce on a serving platter. Top with radishes, scallions, and cucumber. Refrigerate 10 minutes. Whisk sour cream, creme fraiche, vinegar, and honey in a small bowl. Drizzle dressing over salad. Serve immediately.
Cook fettuccini according to package directions. In lg skillet, saute mushrooms, zucchini and onions in butter until crisp tender. Stir in flour. Add cream; bring to a boil. Cook and stir 1 minute. Add salmon, peas, tomato, parsley, and seasonings. Cook and stir for 3 minutes. Drain fettuccini; top with salmon mixture.
Mix all of the ingredients for the salad in a salad bowl. Blend all of the dressing ingredients except the whipping cream. Stir the dressing into the salt. Whip the cream and gently fold into the salad. Garnish with the chopped or grated egg yolk.
Cream butter and sugar. Beat eggs, add instant coffee and vanilla. Sift flour, baking powder, cinnamon, and salt. Add egg mixture to creamed butter and beat until smooth, shouldn't look curdled anymore. Chill 1 hour. Pre heat oven to 375 Roll dough into 1 inch balls and roll in sugar substitute. Place on ungreased cookie sheet on 2 1/2 inch centers. Bake 10 - 2 minutes until light brown on edges.
Mix all sauce ingredients together and refrigerate. Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil. Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain. Serve with a side of sauce and a lemon wedge to garnish.
Soak whole black urad and rajma overnight in 3-4 cups of water. Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft. Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes. Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown. Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal . Add the liquid and some water if required and simmer on very low heat for fifteen minutes. Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered. Serve hot with Naan or Paraatha. Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.
Cooking Day. Enchilada sauce: Melt butter in medium saucepan, saute onion and garlic in butter until tender. Add tomato sauce, chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop about 20 minutes, until heated though and well blended. Fill each enchilada with 1/3 cup chicken and sprinkle with 2 T cheese, roll and place seam side down in lined 9x13. Blend sour cream with enchilada sauce and pour over enchiladas. sprinkle with remaining cheese. Serving Day. Thaw completely. Bake uncovered at 350 for 40-50 minutes.
Cook noodles until tender but not well done. Drain and rinse to help prevent from sticking together. Meanwhile, cook ground italian sausage in a large, deep skillet or pan until no longer pink. Rope or link style italian sausage is okay, just cut the casing off before cooking. Add the ground beef to the skillet. Cook untill all meat is starting to brown. Also meanwhile, combine the cheeses and parsley in a large bowl. Mix well. Use a large baking pan (I use a 13" wide x 18" long x 3" deep) Spread a layer of sauce across the bottom of the pan, slightly more than just enough to cover the entire surface. Place a layer of noodles on top of the sauce, overlapping the edges just a bit. Spoon some of the cheese mixture (about 1/4) on top of the noodles (in even globs). Sprinkle with 1/4 of the meat mixture. Spoon some sauce on top. Then another layer noodle -- cheese -- meat -- sauce -- noodle -- cheese -- meat -- sauce -- noodle -- cheese -- meat -- sauce. Then top with another layer of noodle and sauce spread evenly on top. Remember to slightly overlap the noodles in each layer. (You may have some left over noodles and sauce which is great to spread a little sauce on a noodle and roll up as a snack for an impatient child.) Cover tightly with foil. Cook in a preheated oven at 325 degrees on center rack for 1 hour. Let cool at least 20 minutes before cutting to help prevent the cheese from running. Serve with a side salad and garlic bread.
Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Saute over low heat until onion is tender, about 10 minutes. Stir in smoked sausage, tomatoes, bay leaf, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in bulk pork sausage and cook about 3 minutes longer. Serve Hot and "Laissez Les Bon Temps Roulez"!
For each serving, place a scoop of ice cream in a bowl. In a small skillet heat the brandy slowly over low heat. In a medium skillet heat currant over low heat until melted. Add the cherries and orange peel, stirring constantly, until the mixture begins to boil. Just before serving, return to small skillet and ignite the brandy with a match and let it flame for only a few seconds. Pour the flaming brandy over heated cherries and stir quickly until the flame is distinguished. Pour hot cherry sauce over the ice cream scoops. Garnish with a sprig of fresh mint, if desired.
Cut beef into strips, about 1/2 inch X 2 inches long. Season with salt, pepper, and paprika. Heat 1 tablespoon butter in a skillet over medium heat. Add onions and peppers and season with salt and pepper. Cook about 5 minutes, stirring often. Meanwhile, heat the remaining butter in another skillet over high heat. Add beef strips and cook about 2 minutes, stirring and turning to cook evenly. remove meat and set aside. Add sauteed peppers. Add wine and cook 1 minute, stirring and scraping to incorporate any brown bits into the sauce. Add cream, bring to a boil, and cook over hight heat about 4 or 5 minutes. Return meat and any surrounding juices, stir, and serve.
Saute prosciutto in oil in a large nonstick skillet over medium high heat until crisp, 3-4 minutes. Add onion and bell pepper, saute 5 minutes. Stir in tomato paste and garlic, cook 2 minutes. Deglaze with wine, reduce until nearly evaporated. Add remaining ingredients (except salt). Bring to a boil and simmer 8-10 minutes. Season with salt and keep warm until ready to serve.
Make sure the bread is stale, leave it out on a cookie sheet, to dry the day before. Preheat the oven to 375°F. Lightly grease baking sheet; set aside. In medium-sized bowl; whisk ingredients to blend and then fold in almonds or other nuts, if using. Dip or soak each slice well in egg/milk mixture. Soak throughly, about 5 minutes. Shake off excess liquid and then lay on cookies sheet. Arrange the slices in a single layer on the prepared cookie sheet and bake for 10-14 minutes, until medium golden brown and crusty on the top.(But still moist and custard-like in the middle). Serve warm with powdered sugar, sugar syrup, fruit syrup or maple syrup(tastes awesome with pineapple preserves with chopped macadamia nuts instead of almonds. Also, banana liqueur with banana slices & nuts). Enjoy, as you watch the scale's numbers increase!
For cakes: Mix first 8 ingredients in large bowl. Mix in enough breadcrumbs to form stiff mixture. Shape mixture into sixteen 1/4-inch-thick patties. (Can be prepared ahead. Cover and refrigerate.). For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves. Mix in cucumber. Let stand 30 minutes at room temperature to allow flavours to blend. Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat. Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary. Transfer to paper towels to drain. Transfer to baking sheet; keep warm in oven. Divide crab cakes among 8 plates. Spoon sauce around cakes.
Preheat oven to 350°. Spray baking dish lightly with cooking spray. Mix in baking dish the Whole Berry Cranberry Sauce & Onion Soup Mix. Place pork in baking dish and spoon some of the mixture over the top. Cover with foil and bake 30 minutes. Remove foil, turn chops and continue to bake uncovered additional 20-30 minutes or until pork is done & tender. Serve spooning sauce over pork. To freeze: Place chops in a freezer bag and seal. Mix together the soup and cranberry sauce. Place in a second bag and seal. Place both bags into a larger freezer bag. Seal, label and freeze. To serve: Thaw overnight in fridge. Proceed with cooking directions.
Heat oil in large braiser or wok over medium high. Add cabbage and onions; season with salt and pepper to taste. Cover, reduce heat, and allow mixture to wilt slightly, about 5 minutes. Stir in wine, vinegar and brown sugar. Cover and cook, stirring occasionally, about 45 minutes. Stir in apples and raisins; cook another 20-30 minutes.
In large pot or Dutch oven, heat oil; add lamb. Cook over medium heat, stirring frequently, 8-10 minutes, until lamb is browned on all sides and cooked through. Remove lamb from pot; set aside. In same pot, cook onions and celery over medium heat, stirring frequently, 3-5 minutes, until onions are softened. Add garlic, cumin and pepper; cook, stirring frequently, 2 minutes. Add tomatoes with juice, parsley, cinnamon, bay leaf, 1/2 cup water and lamb to onion mixture; bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally, 1-1 1/2 hours, until lamb is tender. Add carrots, squash and parsnips; simmer 30 minutes, until vegetables are tender. Remove and discard cinnamon stick and bay leaf. Divide evenly among 4 plates and serve. SERVING (1 1/4 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins, 1 Bread. PER SERVING: 253 Calories, 7 g Total Fat, 2 g Saturated Fat, 47 mg Cholesterol, 285 mg Sodium, 31 g Total Carbohydrate, 7 g Dietary Fiber, 19 g Protein, 137 mg Calcium; 4 points.
Mix flour with water. Stir in eggs, meat and veggies. Heat oil on a griddle or large skillet. Pour enough batter to make a single serving griddle cake (about 6 inch across and 1/2 inch thick). Cook both sides until golden brown over medium heat. (around 5 minutes). Transfer to serving plate and top with bonito flakes, mayonnaise, and okonomi sauce.