HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large saute pan over medium heat. Add the onions and chiles and lower the heat. Cook, stirring frequently, for about 10 minutes, or until the onions are golden brown and well caramelized Stir in the ginger and lemongrass and saute for 2 minutes. Add the potatoes and stir to combine. Stir in the black cumin and turmeric. When the spices are well incorporated, stir in the coconut milk and the half-and half. Add salt and remove from the heat Preheat the oven to 300 degrees F. Place the chicken in a Dutch oven or another large heavy ovenproof casserole. Pour the coconut mixture over the top of the chicken. Cover and bake for about 1 hour, or until the chicken is very tender Serve, family style, with basmati rice, a green salad, and warm Indian breads Note: In India, the chiles would be left in the finished dish, but if you are concerned about them being eaten, remove them before serving.
Preheat the oven to 275 dgrees F. In an oven-safe non-stick frying pan over high heat, add the grapeseed oil and then sear the swordfish fillets on both sides. Transfer the frying pan and fillets to the oven for a few minutes ONLY to help the fillets cook through -- ideally, you will remove the fish when they are medium-rare. Trim the artichoke, cut in half and remove the choke. Cut each half into half again, put into a pan containing water, the lemon juice and salt; and cook until tender. To make the sauce, put the soy sauce, mirin, olive oil, black olive paste, garlic and chicken stock into a saucepan, stir, and gently heat. Just before serving, wilt the rocket in the sauce and then remove with a slotted spoon onto a plate. To serve, warm 4 plates; place the wakame in the center, with the swordfish on top of it; place an artichoke quarter by the side of the fillet; garnish with parsley, scallions, rocket and tomato. You may dress the fillet with sauce or pass the sauce separately.
Combine the dry ingredients. Mix together the 1 1/2 cups milk and eggs; stir in the butter. Stir the wet ingredients into the dry ingredients. Add additional milk until you get a batter a little thicker than pancake batter. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. (Mine whistles.) Serve immediately. Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle. NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum. Use 2 cups for waffles. (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).
In large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes, bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2 1/2 cups of milk, bring to a boil. Combine flour with remaining milk until smooth; gradually add to soup. Bring to boil, cook and stir for 2 minutes, or until thickened and bubbly. Top with a pinch of taco chips and serve.
Place garlic in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer 2 minutes. Drain; set garlic aside. Sprinkle chicken with pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 10 minutes or until browned, turning once. Remove chicken from pan. Increase heat to high; add wine to pan. Cook until reduced to 1 cup (about 5 minutes). Remove from heat. Stir in garlic, drumsticks, thighs, broth, tomato, and tomato paste. Bring to a boil. Reduce heat; simmer 5 minutes. Add breast halves; cover and cook 30 minutes, turning chicken after 10 minutes. Remove chicken from pan; keep warm. Increase heat to medium-high; add olives and capers to pan. Cook, uncovered, 10 minutes, stirring occasionally. Return chicken to pan, turning to coat. Cover and let stand 5 minutes. Serve with couscous. Garnish with parsley, if desired.
Preheat ove to 375 degrees F. Have all ingredients at room temperature. Sprinkle steaks with black pepper and salt. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about three minutes per side. Remove steaks from pan and place on a rack set in roasting pan; place in oven for 20 minutes for medium rare-medium. DO NOT OVER COOK! THIS RECIPE DOES NOT CALL FOR WELL DONE!. While steaks are roasting, saute shallots in saute pan with steak drippings and butter. When shallots are translucent, add stock to pan and whisk. Reduce liquid for 3 to 4 minutes over medium high heat. Add brandy, cream and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, enough to just coat the back of a spoon; (5-8 minutes). Lower heat to just below a simmer. Place steaks on plates. Whisk pan drippings into sauce and top steaks. Serve immediately. I have served this dish with twice baked potatoes, dutchess potatoes, puffed potatoes and a green vegetable.
Preheat oven to 350 degrees F. Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish. Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount). Bake for 45 minutes.
Preheat oven to 400°F. Combine sugar, flour, cornstarch and salt; toss with blackberries. Line 9-inch pie plate with pastry. Add black- berry mixture. Adjust top crust; cut slits to allow steam to escape. Bake for 40 to 45 minutes.
Sprinkle pork chops all over with soy sauce, garlic, paprika, salt, and pepper. Cover and refrigerate 20 minutes - 2 hours. Coat grill rack or broiler pan with cooking spray and preheat. Cook chops 4 inches from heat source 5-6 minutes each side, or until a thermometer inserted in center of chop reads 155 degrees F and juices run clear.
In a medium bowl, mix together lemonade, sweetened condensed milk, and Cool Whip until smooth and creamy. Pour into pie crust and chill in freezer until set.
Heat oil in a large pot over medium heat; add garlic and cook until soft. Add the onion and saute until transluscent. Add 3 c vegetable broth, carrots, tomatoes and puree, tomato paste, ketchup, sugar and the bay leaf. Bring to a boil then reduce to a simmer and cook for 10 minutes. Crush the whole tomatoes and continue to simmer until carrots are tender (10 more minutes). Discard bay leaf and, using an immersion blender, blend until slightly chunky (this step is not necessary, texture is good). Add lemon juice and cabbage and remaining 3 cups vegetable broth (there will be a LOT of cabbage, but it will cook down). Again, bring to a boil, then reduce heat and simmer until the cabbage is done however you like it (1 hour for al dente,2 hours for soft, or anywhere in between). Add 3-6 cups water, until the soup reaches your desired consistency. Add the raisins 10 minutes before serving. Season with salt and pepper. Serve with sour cream.
CRUST:. Mix coconut and butter in a bowl. Press into bottom and sides of a 9" pie plate. Bake @ 300* for 20-25 minutes, until edges are golden. Let cool. FILLING:. Put jelly powder and sugar in blender. Add the boiling water, cover & blend until dissolved. Add orange juice concentrate, lemon juice and orange rind; cover & blend. Break up the ice cream and add. Cover and blend until smoothly combined. Transfer to a large bowl. Chill until mixture mounds from spoon. Fold in orange segments and turn into prepared pie shell. Chill until firm. Serve garnished with whipped cream or Cool Whip.
Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!). Knead out until dough is soft and does not stick to your hands. Cover and let rise 45 minutes. Punch down and let rise 30 minutes. Shape into buns and let rise for 2 hours. Bake at 375 for 15-17 minutes or until golden brown.
Preheat oven to 425 degrees F. Heat your skillet over medium high heat, add the oil, then mushrooms, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes or so. Transfer mushrooms to a plate and wipe out the skillet. Reduce the heat under the skillet to medium and melt the butter in the skillet. Stir in the flour and cook, whisking, for about 3 minutes. Whisk in the milk and chicken broth, simmering while whisking, until slightly thickened, about 5 minutes. Season with 1/2 teaspoon salt and the nutmeg. Add in the chicken, mushrooms, gnocchi, and spinach. Stir to coat everything and wilt the spinach. Sprinkle with Parmesan, then transfer the whole shebang to the oven. If using a separate casserole, transfer everything to the casserole, then sprinkle with the Parmesan. Bake until bubbling, about 20 minutes. If you like, turn on the broiler and brown the top for about 3 minutes.
Combine all ingredients, leaving cherry pie filling and chips to the end. Pour into a greased and floured bundt pan. Bake at 350 degrees F for 1 hour until done. Cool. Sprinkle with powdered sugar, or make a glaze to drizzle on the cake.
Preheat oven to 350 degrees. Sprinkle the chicken breast halves with salt, pepper, drizzle with olive oil and turn to coast with the crushed garlic. Let rest while you prepare the sauce and eggplant. In a small saucepot, heat the tomato sauce and warm through. Peel the eggplant and slice across the width into 1/4 inch rounds. You will only need four pieces for this recipe. I used the larger, center slices. Place the breadcrumbs and the flour each in two shallow plates. Crack the eggs into a bowl and beat. Dip each piece of eggplant first into the flour, tapping off excess, then into the beaten egg, allowing excess to drip off, then lastly, coat in breadcrumbs. Heat a large (12") skillet over medium-high heat and add 1/4 cup oil. When oil is shimmering gently lay in the eggplant and fry until golden brown on each side. Place on a plate lined with a paper towel and sprinkle lightly with salt. Set aside while finishing the chicken. Heat a cast iron grill pan (or other grilling device) over medium high heat. Grill the chicken breasts on each side until nicely marked but not cooked through; set aside. In a bowl, toss the fusilli with 1/2 of the marinara sauce, enough to coat well and sprinkle with a little grated parmesan. Place in the bottom of a small, lightly oiled baking dish. Place the chicken pieces side by side on top of the pasta. Top each piece of chicken with a slice of prosciutto, two pieces of eggplant and the sliced mozzarella. Bake until the cheese is melted and the chicken is cooked through, approx 10 minutes. You can brown the cheese with a quick run under the broiler, if desired. Top with remaining sauce and fresh basil.
Set the brown Basmati rice cooking as instructions on pack. Finely chop the red onions and garlic. Heat the olive oil in a deep frying pan or wok. Fry the onions and garlic until golden. Chop the turkey fillets into medium sized chunks and add to frying pan. Fry until golden. Add the drained green lentils and cook until their water is mostly evaporated. Add the curry paste and tomato puree stirring well. Simmer for 10 minutes. Serve with rice (and naan bread if you're feeling naughty!), drizzled with natural yoghurt to taste.
Mix all marinade ingrediants in small bowl and place in a large ziplock bag. Add Chicken(zip shut tight!), toss to coat and refrigerate 4 to 6 hours. Cook on hot grill, 4 to 6 minutes per side, depending on thickness of your breasts.
Place chicken in a large Dutch oven, cutting into pieces to fit if necessary. Cover completely with water. Add tomatoes, celery, carrots, onion, peppercorns, and celery salt. You may add other herbs and spices as you see fit. Place Dutch oven over high heat and bring to a boil. Reduce heat and simmer 2 hours. Meanwhile, to make the dumplings, mix together flour, baking soda, and seasoned salt in a mixing bowl. Cut butter into flour mixture using two knives or a pastry blender. Add milk 1 tablespoons at a time until a dough forms. Turn dough out onto a floured surface and knead lightly just until smooth. Roll dough to a thickness of 1/8" using a floured rolling pin. If dough starts sticking, dust dough with more flour. Don't be bashful about adding flour here. It will be used to thicken the broth later. Cut rolled dough into strips approximately 1/2" wide. Stack a few strips on top of each other and cut crosswise into 3/4" lengths. Place dumplings in a floured dish, adding a dusting of flour after each new layer is added to the dish. Place dish, covered, in refrigerator until broth is ready. To finish the broth, remove the chicken and vegetables from the pot. Discard the vegetables*. Pour the remaining broth through a fine strainer into another pot or a large bowl. Return broth to the Dutch oven. Return Dutch oven to the stove. Bring broth to a boil. Add dumplings, with a large portion of the flour in the dish, to the broth. Return to a boil. Reduce heat and simmer 15 minutes. Meanwhile, pull the meat from half the chicken and shred it. Cut other half of chicken into pieces. The pieces can either be brushed with BBQ sauce to serve with the potpie or saved for another use. Add the shredded chicken to the Dutch oven. Stir to combine. Make sure chicken is heated through before ladling in bowls. *If you will be using the broth for soup (instead of adding the dumplings), reserve and chop the vegetables. Add them back to the broth after the broth has been strained. You also have the option of not straining the broth if you are using it for soup. But watch out for the peppercorns!
Cook pasta according to directions listed on package. Meanwhile, brown butter in a small saucepan, set aside. Heat olive oil in a small skillet over medium heat. Stir in garlic and lemon zest and saute until lightly golden. Stir in bread crumbs and toast, stirring constantly, until golden (they will toast quickly), remove from heat. Pour garlic mixture into brown butter mixture along with lemon juice, and whisk to combine. Once pasta has cooked through, drain well and return to pasta pot. Pour browned butter mixture over pasta, season with salt and pepper to taste (I'd recommend being somewhat generous with the pepper), add romano cheese, basil and almonds and toss mixture to evenly coat. Serve warm (note that the lemon flavors will tone down and blend in after pasta has rested just a few minutes).
Preheat oven to 350 degrees f. To a large skillet add butter and melt over medium heat. Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally. Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes). Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water). Spray a casserole dish with cooking spray and fill with dressing mixture. Cover and bake for one hour in a preheated 350 degree oven. Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.
Position a rack in the center of the oven and preheat to 350. Place paper liners in two 12-cup muffin pans. Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients. Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely. Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside. Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid. Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes. Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.
Rinse quinoa thoroughly under cold water and drain. Bring 7 cups water to a boil in a 4 quart pot over high heat. Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes). Drain and rinse the quinoa with cold water to stop the cooking. Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge. Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette). Whisk in lemon zest; taste; season with salt, pepper and additional vinegar and lemon juice or olive oil as needed. Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps. Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, parsley plus 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt and pepper. Serve or refrigerate for up to 1 day. If making ahead, allow salad to sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.
in a mixing bowl, dissolve yeast in warm milk. add potatoes, 1/2 cup sugar, 1/2 cup oil, salt vanilla, baking powder, baking soda and eggs. mix well. add enough flour to form a soft dough. place in a greased bowl, turning once to grease top. cover and let rise in a warm place about one hour til doubled. punch dough down and roll out into a floured surface to about 1/2 inch thickness. cut with 3 inch donut cutter. let rise another 45 minutes. combine cinnamon and remaning sugar. heat oil and fry til golden brown on each side. sprinkle with cinnamon and sugar.
Bring ingredients to a boil on medium high heat, stirring often until the sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat. Cover and let sit about 1 hour to steep. Strain syrup into a small pitcher; discard the solids in a strainer. Cover and chill in refrigerator until syrup is cold, about 3 hours. May be made up to 1 week ahead. Keep refrigerated until using. Enjoy!
Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl. Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours. Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.
Preheat your oven to 400 degrees. Brown the ground beef in a skillet and drain. Add the can of Manwich and heat through. Take the bell peppers and wash them off. Cut them in half and get the seeds out and membranes. Place bell peppers in a baking dish ( I used a glass one and sprayed mine with Pam so they don't stick). Take ground beef/Manwich mixture and stuff the pepper halves. Cover with aluminum foil and bake for 35 minutes or until peppers are tender. As soon as you take them out of the oven, sprinkle the cheese on top so it will melt.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Melt the butter with a splash of oil in a saucepan over medium heat. Add leeks and garlic and sweat gently for about 10 to 15 minutes until tender. Meanwhile heat a wide frypan or saute pan over medium heat and add a splash of oil. Fry the chicken seasoned with salt, pepper and herbs until the chicken is browned. Add the leeks, then stir in corn flour. Pour in the stock and add the apple cider vinegar. Adjust the amount of stock depending on how much sauce you like. You can also add a bit more cornflour if the sauce looks a bit too thin. Simmer gently for around 15 minutes. Spoon the chicken mixture into a 1.2L - 1.9L (1.5-2 Quart) pie dish. Cut a piece of defrosted puff pastry big enough to make a lid over pie dish plus a 2cm border to place around the rim. Line the rim of the pie dish with a 2cm border of pastry, brush with a little water and then top with the pastry lid. Crimp the edges together with a fork. If you can't be bothered with the extra border just fit the pastry lid. Make a little slit in the middle of the pastry to let the steam escape. Beat the egg with a splash of milk. Use a pastry brush to brush the top of the pastry with the egg mixture. This will help the pastry brown and crisp nicely. Bake the pie for around 20 minutes until the pastry is crisp and golden.
For steak: Melt butter & oil in an electric skillet set on about 350°F Dredge cube steak in flour seasoned with salt & pepper mixture. (I have done it dipping it in egg first & didn't think it made that much difference). Fry about 5 minutes on each side. (If you over cook it gets tough.) Move cooked steak to a small cookie sheet & place in a warmed oven. For the gravy: Pour any butter and oil out of the skillet, being careful to not pour off the browned flour that are in the pan. Loosen the bits of browned flour from the pan with your spatula. Turn the heat down to about 250°F and melt 4-8 Tbls of butter stirring the pan drippings into it. (The more butter you start with, the more gravy you'll have. My family likes LOTS of gravy!). Once the butter has browned a bit add enough flour to absorb all the butter, mixing well. (You will use approximately the same amount of flour as butter.). Start adding milk about 1/2 cup at a time while using a whisk to work it into the flour/butter mixture. After I have added about 2 cups of milk I start using water. Add liquid until the gravy is as thin as you like it. This takes a little time especially when you are first getting used to it. Add some liquid, mix, add liquid, mix -- Once the gravy is the right consistency add some salt & pepper until it is to your liking (I used quite a bit of salt actually). Remove steak from oven & serve with mashed potatoes! (Hint: have the rest if the meal done before you start the steak & gravy. Once you are into making the gravy you won't be able to do anything else because you have to stir it constantly so it doesn't stick or burn).
Beat yogurt in a bowl and keep aside. Heat oil in a pan, add red chillies powder, salt, black pepper powder and wait for a second. Add onions and saute till tender. Now add spinach and saute for at least 5 minutes on medium heat. Allow the mixture to cool down a little and then add gently into the yogurt bowl. Mix,allow it to rest for a few minutes and enjoy with stuffed Indian breads or spiced rice.