HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry the meat in batches till brown. Remove and set aside. Fry the onion.When becomes tranparent add paprika and the other spices,f using. After stirring a couple of times, add the tomato paste. Stir and add the meat. Add the salt either now or right before it's done. Simmer covered until meat is tender. The meat juices generally are enough; however, if necessary, you can add a little water or stock to keep it from burning.
Sour the milk by adding lemon juice until it curdles. In a bowl mix honey, shortening and egg. In another bowl mix flour, baking soda, salt and oatmeal. Slowly alternating between the dry ingredients and the milk, add to the honey mix. Add raisins. Drop by the teaspoonful onto greased cookie sheets. Bake at 375F for 12-15 minutes.
In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside. In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander. Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up. Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.
Mix all the ingredients in a large mixing bowl with a wire whisk until most lumps are gone. Set waffle iron dial to 5-1/2. Pour in scant 1/4 cup of batter (or the amount your waffle iron will hold) and cook according to waffle grill instructions. Remove from grill onto plate and spread butter over top and maple syrup.
In a large skillet over medium high heat, brown chicken in oil. Transfer to a 5 quart slow cooker. Add the onion, carrots, celery and corn. In a small bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low for 4 hours or until vegetables are tinder. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through.
Cook the rice the day before. Heat a wok to medium-high and add sesame oil and saute the tofu cubes, set aside. Add a little canola oil to the wok, add the onion, carrot and bell peppers and stir fry a few minutes. Add the cooked rice and continue to stir fry, break up the lumps; then add the soy sauce, oyster sauce and sambal oelek. Continue to stir-fry, adding the pineapple, macadamia nuts, and salt and pepper (to tste).
Heat oven to 350 degrees F. Lightly butter and flour a 12-cup bundt pan, shaking out excess flour. Set aside. Cake: Combine butter and sugar in the bowl of a standing mixer. Cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well. Combine 2-1/2 cups of the flour, salt and baking powder on a large sheet of waxed paper. Add half to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Toss cranberries with remaining 1 tablespoon flour, then fold into batter. Pour into prepared pan. Bake at 350 degrees F for 45 minutes. Reduce temperature to 325 degrees F and bake 20 minutes, or until a skewer inserted in the center comes out clean. Remove to a wire rack to cool. Garnish and Glaze: Place beaten egg white in a small bowl. Dip cranberries and orange peel in egg white, then in granulated sugar. Let dry on a plate. In a medium-size bowl, blend confectioners' sugar and 2 tablespoons water until smooth (adding more water if too thick). Spoon over cake, allowing to drip down sides. Arrange sugared peel over cake (do not eat garnish, as consuming raw egg whites is not recommended).
per pound of meatballs add each item soup, brown sugar, vinegar, Worcestershire sauce & mustard. saute onions and green peppers in butter till limp and add to sauce. heat in crock pot over low for 4 to 6 hours stirring every hour or so till meatballs are heated through.
Peel onions; cut widthwise into halves. Place cut sides up in greased 10- x 6- x 2-in. baking pan. Fry bacon until crisp; drain and crumble over onions. Combine the tomato juice, bacon drippings, brown sugar, salt, pepper, paprika and dill seeds; pour over onions. Cover with foil; bake at 325° for 1 hour or until tender, basting occasionally. Sprinkle with parsley at serving time. (Serving suggestion: This dish is great with roast beef!).
Heat oil. Fry onion till brown. Add ginger, garlic, black pepper, cumin powder, coriander powder, turmeric and nigella seeds (mixed with a little water to make a paste). Stir fry 1-2 minutes. Add tomatoes and stir fry till tomatoes are soft. Add drumsticks, fry 1-2 minutes. Add red chili powder and salt and mix well. Let chicken cook in its own water for a few mins or add 1/2 - 1 cup water and the garbanzo beans, mix well. Cover and let cook till chicken and beans soft and oil rises to the surface. (NOTE: if using canned beans, it won't take very long for this curry to cook). Toss in whole green chillies, cover and turn off heat. Serve in 5 minutes. Yum! Serve with a simple salad.
In a small bowl, combine yeast and warm water. Let stand for 8 to 10 minutes or until it is bubbly, then add olive oil. Meanwhile, in the bowl of a food processor, using the cutting blade, combine flour, cornmeal and salt. With food processor running, slowly add yeast mixture through tube and mix until dough comes to a ball. Place dough into a lightly oiled bowl, turn over to coat with oil and cover with plastic wrap. Let dough rise in a warm place until doubled in bulk. Spread dough out onto a 10x15 baking sheet and let rise for about 15 minutes. Top with tomato sauce and your favorite toppings and bake at 450° for about 15 minutes or until brown and crispy.
Mix triple sec, gin and lime pour over large pieces ice in punch bowl. Stir and chill for a 1/2 hour. At serving time add your champagne. Use punch cups or goblets.
Saute rice in oil until rice begins to brown. Add Onion and cook 2 to 3 minutes. Pour in tomato sauce, water and add chicken bouillon. Bring to a boil. Turn heat to a medium-low. Cover with a lid and cook 20 minutes. Open and sprinkle with black pepper. Let sit about 10 minutes before you serve to absorb any excess fuilds.
Preheat the oven to 400 degrees F, and butter a small ovenproof dish. In a wok or wide, heavy pan, warm the olive oil with the garlic clove and cook until the garlic is bronze. Over a low heat stir in the spinach until reduced. Turn up the heat, throw in the wine or vermouth, and toss gently until the spinach has wilted (roughly 30 secs.) Remove from the heat and stir in the parmesan and ricotta and season to taste, adding a good grating of nutmeg. Beat in the eggs, then transfer the eggy spinach to your buttered oven dish. (Remove garlic clove) Bake in the oven for 10 minutes, until set. Let it stand for at least 5 minutes, but no longer than 15 minutes before serving.
Combine flour, baking powder, and salt in a bowl. Beat butter and white+brown sugars in an other bowl. Add vanilla. Add eggs and beat between each one. Mix in flour Mixture. Make walnut sized cookies and place on greased cookie sheet. Bake for 11 minutes at 375* F.
Brown chicken pieces, in oil, over medium heat in a 12-inch skillet with non stick coating, about 15 minutes. Remove and set aside. Drain fat from skillet, if necessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, and salt. Place chicken atop rice mixture. Simmer covered for 30 minutes on medium-low, or until chicken and rice are done. Serves 4.
Preheat oven to 450 degrees F (230 degrees C). Spread bread cubes in a single layer on a baking sheet. Bake 5 minutes; stir. Continue baking 3 to 5 minutes or until toasted. Cool. Whisk vinegar with garlic, salt and pepper, then add olive oil. Core tomatoes; cut lengthwise down the centre into bite-sized wedges. Place in a large salad bowl suitable for tossing. Cut red onion into rings and add to tomatoes along with olives and basil. Whisk dressing; pour over tomato mixture. Stir gently from bottom until well mixed. Leave at room temperature, stirring occasionally, until ready to use. When read to serve, add cooled bread cubes and chicken to tomato mixture; gently toss. Serve right away garnished with Parmesan cheese.
***Note: This is enough to coat 6-8 chicken tenders. In a bowl, mix Dipping Sauce ingredients. Dry meat with paper towels. Place meat to be breaded (chicken breasts, chicken strips, pork chops, etc.) in the bowl and turn to coat well. In plastic bag, add all dry ingredients. Add half of meat to bag and shake to coat. Repeat with other half of meat. Fry in hot oil till browned on the outside and done on the inside. Time will vary according to the meat/seafood being cooked. Drain on paper towels.
Prepare bamboo steamer(or use steamer in a large saucepan), and lay out 25 sheets of foil, each about 5 inches square. Mash beans with fork in a bowl until smooth. Stir in remaining ingredients. Roll walnut sized pieces of bean mixture into small links(they don't have to be perfect). Wrap each link in foil, and twist both ends so it looks like a tootsie roll. Place wrapped links in steamer, cover, and steam 30 minutes. Serve immediately, or refrigerate until ready to use. Warm gently in the oven or toaster oven 8-10 minutes if not serving immediately.
Simmer the chicken breasts in the broth until just cooked through, about 20 minutes. Set aside chicken breasts to cool. Strain broth and use it to prepare your rice according to package directions. Set aside any leftover broth. In a food processor or blender, add the bread cubes, evaporated milk and 1/2 cup broth. Process until smooth. Add the Parmesan and walnuts and process again until the mixture is smooth. In a pot, saute the chopped onion for about 3 minutes, then add the garlic and continue to saute until the onion is translucent, about 2 minutes more. While the onion and garlic are sauteing, shred the chicken into bite-sized pieces using your hands or 2 forks. When the onion is translucent, add the turmeric and cumin, stirring to toast the spices for a moment. Add the shredded chicken and the aji paste and stir the mixture to coat chicken with the spices. Pour in the bread/milk mixture over the chicken and stir over medium heat until the sauce is bubbling and the chicken is heated through. If the sauce thickens too much, thin it out with some leftover broth. Taste for seasoning and add salt and pepper to taste. Serve over rice with garnishes.
Preheat oven to 350 degrees F (340 degrees F if using a dark, nonstick muffin tin). In a large bowl, mix together all the wet ingredients (1 1/2 mashed banana, safflower oil, eggs, sugar, milk, and vanilla). In a separate bowl, combine the dry ingredients (whole wheat flour, white flour, salt, baking powder, and baking soda). Add the flour mixture to the wet ingredients, mixing only until just combined. DO NOT OVERMIX! Gently fold in the chopped banana, 2/3 cup muesli, and flax seeds. Line a standard 12 cup muffin tin with paper liners. Spoon the batter evenly into the cups (it should be about even with the tops of the cups). Top the muffins with the broken banana chips and remaining 2 tablespoons of muesli. Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Enjoy!
Preheat oven to 175°C Grease an 18cm square cake tin Sift together the flour, sugar amd cocoa In another bowl- combine the eggs, oil and Fruche Combine wet and dry ingredients Stir through the maltesers Pour into prepared tin and bake approx 30 minutes.
In a small bowl stir together cream cheese and the 2 tablespoons of preserves. Using a serrated knife, cut a pocket in each bread slice by making a cut in the crust top of each slice from the top almost to the bottom. Fill each pocket with some of the cream cheese mixture. In a shallow bowl beat together the egg whites, whole egg, milk, vanilla, and apple pie spice. Coat an unheated nonstick griddle or large skillet with cooking spray. Preheat over medium heat. Dip bread slices into egg mixture, coating both sides. Cook bread slices on hot griddle about 3 minutes or until golden brown, turning once to cook second sides. Meanwhile, in a small saucepan heat the 1/2 cup fruit preserves of your choice (if using) until melted, stirring frequently. If desired, sift with powdered sugar. Serve melted preserves or honey with French toast.
Lightly grease 8 half-pear shapes on a baking sheet. Sprinkle Pumpkin Pie Spice liberally over the buttered areas. Place each cored, UNPEELED pear half on each greased spot. Bake at 350° (180°C) for 20-30 minutes, until the pears are oozing and a fork goes in easily. Cool on the pan. Serve warm with cut sides up, sprinkled with the slivered, toasted almonds.
Melt butter in a large skillet or saucepan. Saute mushrooms (you may substitute 2 cups of fresh mushrooms, if desired). Blend in the soup, cheese and sour cream. Add chicken and olives. Heat to serving temperature. Serve over buttered noodles. Note: This can be frozen in individual containers and then take out portions that you need and reheat.
Wash rice 3 times. We are not making sticky rice here. Saute onion in olive oil or veggie oil ,on medium heat for about 5 minutes until lightly browned. Add rice until all grains are cooked. Add water with tomato paste and salt and pepper mixed inches. Turn flame up to high. When mixture comes to a boil, cover with a tight fitting lid. Reduce to a simmer; allow to cook 20 minutes; turn off heat.
Preheat oven to 350 degrees. In large bowl, beat sugars and margarine until light and fluffy. Add pumpkin, vanilla, and egg; blend well. Add dry ingredients and mix well. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until light golden brown around the edges.
Heat the olive oil in a wide shallow pan, add the onions and soften for 5 minutes. Add the spices, tomatoes, apricots, honey, lemon zest and juice. Season then simmer, uncovered for 10 minutes. Take the two fish fillets and nestle them in the sauce. Cover the shallow pan and cook gently for 6 to 7 minutes until the fish flakes easily. Scatter with the cilantro leaves and serve with a generous helping of couscous.
1. In a large bowl, combine the first 5 ingredients. 2. In a small bowl, combine the dressing ingredients and stir well. Pour over the salad and toss. 3. Enjoy!
Combine all ingredients except the garnish, in a blender and blend at high speed for 5 seconds. Pour into wine glasses, garnish and serve.
Preheat oven to 425 degrees; For toasts; lightly brush both sides of bread slices with the 2 tablespoons olive oil; Place slices on an ungreased (Release, foil lined for easy clean-up)baking sheet. Bake in preheated oven about 5 minutes or until toasts are crisp and edges are lightly browned, turning once;If desired, place the cooled toasts in an airtight container and store at room temperature up to 24 hours(Plastic bag works great). For salad: in a salad bowl, combine greens, tomatoes, Parmesan cheese, cucumber, red onion, basil, capers, and garlic; sprinkle the vinegar, the 2 teaspoons olive oil, salt and black pepper over the greens mixture, tossing to coat well; let set for 15 to 30 minutes to allow flavors to blend; To serve, top each toast with some of the salad and ENJOY.
Preheat oven to 350°F Boil the asparagus in salted water for 5 minutes. Drain and let cool. Chop each stalk into 2 or 3 pieces and set aside. Saute the bacon in a nonstick frying pan till crisp. Drain on paper towel and set aside. Mix remaining ingredients in a large bowl (reserving some chervil for garnish). Pour the egg mixture into a 9" pie plate, 2 inches deep. Sprinkle in the asparagus and bacon. Bake for 15-20 minutes till the custard is set but not dried out. Serve immediately, topping with some reserved chervil if desired.
Place ingredients in bread machine according to bread machine recommendation. Set cycle for basic bread or white. Makes 1 1/2 lb. loaf.
Brush steaks lightly with the olive oil. In a small bowl, combine all of the seasonings and sprinkle seasonings over both sides of steaks, pressing into meat. Cover and chill for about 1 hour. Remove steaks and let them come to room temperature. Grill steaks over medium-hot coals 14-18 mins for rare; 18-22 mins for medium and 24-28 mins for well-done.
In a medium bowl stir together flour, baking powder, and baking soda; set aside. In a large saucepan combine the sugar, butter and cocoa powder. Cook over medium heat till butter melts, stirring constantly. Remove from heat. Add eggs and vanilla. Using a wooden spoon, LIGHTLY beat just till combined (DON'T OVERBEAT). Add the flour mixture and milk alternately to the chocolate mixture, beating after each addition. Stir in the chocolate pieces and nuts. Spread batter into a 15x10x1-inch baking pan. Bake in a 350°F oven for 20 to 25 minutes or till a wooden toothpick inserted near center comes out clean. Fudge frosting: In a small heavy saucepan melt unsweetened chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in sifted powdered sugar and vanilla. Stir in enough hot water (2 to 4 tbsp) to make a soft spreading consistency. Sprinkle with crushed peppermint. Cut into bars.
In a large pot add chicken, breast side down, onion, thyme, bay leaf, and garlic. Add enough water to cover; season with salt and pepper. Bring to a boil over high heat; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 45 minutes. Skim any foam that rises to the top and discard. Remove chicken from pot, and let stand until cool enough to handle. Skim fat from surface of soup, if desired, and discard. Remove meat from bones; discard skin and bones. Shred meat into bite-size pieces, and return to pot. Add celery, carrots, potato, egg noodles and parsley. Cook until tender, about 20 minutes. Squeeze fresh limejuice into soup and stir. Can also squeeze into individual bowls before serving.
1.Dry roast the poppy seeds on a tava (griddle) for 3 to 4 minutes. 2.Grind coarsely in a mixer and keep aside. 3.Heat the oil in a pan, add the red chillies, turmeric powder, ground poppy seeds and green chillies and saute for 1 minute. 4.Add the potatoes and salt and toss well. 5.Serve hot.
Preheat oven to 375°F. With mixer beat eggs slightly. Add sugar, oil and applesauce; beat thoroughly. In a separate bowl, mix dry ingredients together. Add dry to the applesauce mixture; mix well. Stir in raisins. Fill greased muffin tins 2/3 full and sprinkle each muffin with a bit of brown sugar. Bake for 15-20 minutes.
Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon. Continue to cook for 5 minutes after it reaches a boil. As soon as it is cool enough to handle form small balls, place in paper cups. Store in sealed container.
Heat the oil in a saucepan, add the pumpkin and sweat over low heat until they start to soften. Add the garlic and 1/2 cup water, then cover and cook over low heat for about 10 minutes or until pumpkin is tender. Drain, cool slightly, then place in a food processor with the sage, nutmeg, salt and pepper. Process until smooth, then place in a bowl with the cottage, and spinach. Preheat the oven to 180°C Grease a 20 x 27cm ovenproof dish. To make the sauce, melt the margarine in a saucepan over low heat. Add the flour and cook for 2 minutes, stirring constantly. Add the milk, edam cheese and sage, whisking well until smooth. Cook over very low heat until thickened. Stir in 1/4 cup walnuts and season with salt and pepper. Place a portion of the mixture in the middle of each lasagna piece. Roll up to enclose. Place seam side down in the dish. Pour half the sauce into dish, then sit the filled tubes on top. Cover with the remaining sauce and sprinkle with the remaining parmesan. Bake in the oven for 30 minutes or until golden. Serve garnished with the remaining walnuts.
Blend together all ingredients except almonds and put in shallow baking dish (salt and pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers.
Peel cucumbers and slice very, very thin. Put in mixing bowl. Peel and chop clove of garlic, add to cucumber slices. Add Salt, and sugar to cucumber slices. Mix in sour cream and vinegar and toss well, I use my hands, till cucumbers slices and sour cream are all frothy and foamy. Place in serving dish and sprinkle a little paprika on top for decoration, and serve well chilled.
In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin. Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil. Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender. Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.
spray a skillet with cooking spray and saute onions until softened. add onion and next 8 ingredients to a 3 quart crock pot. combine flour and vinegar with a whisk, stirring well. add to peach mixture. cover and cook on low for 5 hours. serve.
Put sauerkraut, beer, and caraway seeds into a small pot and cook over medium-low heat until bubbling hot.
Heat oil in a pan. Preheat oven to 375°F. Spray a casserole dish with non-stick cooking spray. Cut pheasant or chicken breasts into 1 inch chunks. In a bag combine crushed potato chips, flour, cayenne pepper, garlic salt, and black pepper. Coat pieces with scrambled egg. Add pheasant into bag with potato chip mixture and shake to coat. When pieces are coated put into hot oil and saute until pheasant is cooked through (no pink in the middle). In a bowl combine soup, 1/2 bag of cheddar cheese, rice, milk, green pepper, onion, garlic, jalapeno and water. Add cooked pheasant to bowl and stir to combine. Pour mixture into a casserole dish and top with remaining cheese. Cover and cook for about 45 minutes or until rice is done. Cook uncovered for last 10 minutes.
Preheat oven to 350°F Grease and flour a 12-cup bundt pan. Sift flour, baking powder and salt together. Set aside. Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes. Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract. Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed. Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice. Transfer batter to bundt pan, filling about 3/4 full. Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes. Let rest 10-15 minutes before removing from pan. Turn cake out onto rack and cool completely. Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.
Combine crust ingredients and press firmly into 9x13 pan. Bake at 375° for 6-8 minutes. For filling:Add pudding to milk. Mix slowly till blended. Add pumpkin and spice mix. Blend slowly and then blend in topping. Pour over crust and chill several hours.