HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop onions and fry in oil until slightly golden then add the turmeric to it. Fry chicken in onions until color changes. Add 1/2 - 1c water and bring to boil. Turn heat down and let boil slowly until chicken is cooked. While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and optional eggs to the yogurt and mix very well. Wash rice and pour 3c water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice is al dente. Drain. (Basmati will cook a lot quicker than regular rice). Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Put the lid on and cook for about 1.5 hours on medium low heat. Note that the longer Tah-Chin is cooked, the thicker the TahDig (delicious crispy layer of rice at the bottom) will be. When cooked, remove the lid and let cool for a few minutes. Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.
Combine all the ingredients (except steaks) in a bowl. Mix well. You may choose to puree the marinade to get a more consistent mix. Reserve one cup of marinade for basting. Place three steaks in a gallon storage bag, place the other three in a second bag. Divide remaining marinade and pour over steaks. Seal bags and allow steaks to marinate in the refridgerator for four hours or more. Grill steaks with medium-hot coals. Leave to coals lumped in the middle of the grill and grill the steaks around them, not directly above them. I turn the steaks a few times on the grill and baste liberally with the reserved marinade during cooking.
Break off tough ends of asparagus stalks. In small bowl beat the egg with the wine and set aside. In medium sized bowl; combine the bread crumbs, cheese, garlic powder, salt and pepper. Set aside. Dip asparagus first in flour, then egg, then into the bread crumbs. Saute in olive oil for 10 minutes or until tender.
Preheat oven to 350 degrees. Cook noodles in a pot of water until JUST tender. Drain. Stir in tuna, canned soups, and peas into noodles. Put in casserole dish. Crumble crackers on top of mixture then sprinkle cheese on top. Bake until everything is hot and cheese is melted (approx. 30 min.).
Preheat your waffle iron; open cinnamon rolls and remove frosting. In small bowl, whisk together frosting, milk, powdered sugar, & maple syrup until smooth; set aside. Spray waffle iron with cooking spray; set cinnamon rolls on waffle iron and press down, cooking for approximately 4-5 minutes until cooked. You may have to press down on the iron during cooking if they start to puff up too much. You may need to spray again to prevent sticking after cooking several waffles. Serve with glaze. Be prepared for much thanks! (And have an extra can on hand just in case!).
Start with shrimp stuffing; saute onions and mushrooms in butter in skillet until lightly browned. Add salt, white pepper, red peppers, green onions, shrimp and sherry. Simmer over medium heat until liquid is reduced to glaze, stirring occasionally. Cool. Meanwhile, dredge each trout in flour, dip in eggs, and then roll in breadcrumbs to coat lightly. Carefully fill each trout cavity with Shrimp Stuffing. Secure seams with wood toothpicks. Melt butter in a large skillet. Saute trout in butter, few at a time, until lightly brown on both sides and until stuffing is hot. Remove trout as done and keep warm. Add lemon juice and zest to butter remaining in pan and heat few seconds. Season to taste with salt and pepper. Pour over trout.
Slice off the tops of the tomatoes, save for caps. Scoop out the pulp (reserve for other use). Sprinkle hollowed tomatoes lightly with lemon juice (reserve at least 2 tbsp of lemon juice) and salt. Invert the tomatoes onto paper towels to drain. Heat Olive Oil in a large skillet, medium heat. Add onions and cook until clear and just golden, stirring occasionally, about 10 minutes. Add currants, Pine nuts,dill, parsley,allspice, pepper, paprika, cinnamon and cayenne, stir 2 minutes. Add Lemon Juice. Mix Rice into the onion mixture. Adjust seasoning. Press mixture into the hollowed out tomatoes and cover with the reserved tops. Preheat oven to 375F degrees, Brush baking dish witholive oil. Arrange tomatoes in the dish, they should fit snugly. Blend Wine (apple juice), water and olive oil. Drizzle over the tomatoes Bake until tomatoes are tender but still firm about 15 minutes. Bring tomatoes to room temp before serving.
In a large bowl, combine onion, bell pepper, and tomatoes. Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a red chili in each jar, and set aside. In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves. Pour mixture over produce, leaving a 1/2-inch space at the top of each jar. Wipe rims of excess; screw on lids. Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes. Let sealed jars cool completely. Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.
preheat oven to 160°C Line a 2 lb loaf tin with baking paper ang then grease. Tip the flour, cinnamon, butter, sugar, eggs, mashed bananas , chopped dates and 2 tbsp of honey in a processor. beat the mixture for 2 - 3 minutes, until well blended. Spoon into prepared tin and level the top. Scatter the walnut pieces over the top. bake 1 hour until it feels firm when pressed gently. if not bake a further 10 minutes. cool for 15 minutes then lift out of pan. Drizzle the honey on top. when cold cut into thick slices.
Heat oven to 300 degrees. Place turnips in stock pot, cover with water and bring to a boil. Saute onions in 2 Tablespoons butter till translucent. In another pan saute bacon till crisp. Using a ricer, rice turnips into another pot. Add onions, bacon, rest of butter, cream, maple syrup, garlic, salt and pepper. Stir to combine. Put in a casserole dish with four strips of uncooked bacon across the top. Bake for 1 hour.
To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan. Add remaining ingredients to pan. Heat until mushrooms soften and are cooked. Add chicken back to pan. To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust. Add more sauce if needed. Place chicken mixture over pasta. Add a little more sauce to each. Garnish with parsley.
Mix milk, water, cinnamon and cardamon. Add the flour and mix, then knead to form a smooth dough (should not be too sticky). Knead it on a floured board, then form 5 seperate balls. Fill a deep cooking pot (to half) with water. Place the balls into the water (they should sink). Boil for 10 minutes and add the salt. Keep boiling another 20 minutes, the palt is ready when they float. Serve as is (healthier), or with butter, jam, honey.
Cook noodles, drain and coat with oil. Mix sugar, vinegar, salt, pepper, Accent, garlic powder and mustard; pour over noodles. Add veggies and toss to evenly coat. Refrigerate. Best if marinated atleast 1 day, if not 2. "Cooking time" on recipe reflects marinating time.
Combine the napa cabbage, jicama, shallot, dried cranberries and nuts. In a small bowl, combine the oil, vinegar and honey. Pour over the salad and toss lightly. Add salt and freshly ground black pepper. Chill for at least an hour before serving.
1.In a small bowl, dissolve the yeast in the water. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth. 2.In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes. 3.Preheat the oven to 225°. Heat and grease a waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven. Repeat with the remaining batter. Dust the waffles with confectioners' sugar, drizzle with the Belgian Chocolate-Fudge Sauce and serve.
Spray large skillet with cooking spray; heat over medium heat until hot. Cook pork chops until browned, 3 to 4 minutes on each side. Remove from skillet. Add onion, bell pepper, celery, and garlic to skillet; saute until tender, 3 to 4 minutes. Stir in tomatoes and chilies; heat to bloiling. Reduce heat and simmer, uncovered, 5 minutes. Add pork chops; simmer covered until pork chops are tender, about 20 minutes. Stir in parsley; season to taste with salt and pepper. Serve over rice.
Combine the first 10 ingredients (everything up to the mashed potatoes). Mix well & shape into an oval loaf in a shallow baking dish. Bake at 350° for 1 hour. Remove from oven & place on a baking sheet or heat-proof serving platter. Combine potatoes, egg, mayo, salt, pepper, and cheese. Frost the meatloaf. Broil until potato topping is golden brown & puffy. Garnish with tomato, olives, mushrooms, pimiento, &/or parsley as you like.
Preheat oven to 350°F Grease a 13x9-inch pan. In a medium bowl, beat eggs. Add cottage cheese and spices to eggs and stir to combine. In a large bowl, combine hash browns, 1 cup cheddar cheese, 1 cup mozzarella cheese, ham or sausage (or a combination of both), and onions. Pour egg mixture over the hash brown mixture and stir to combine. Spoon hash brown mixture into the greased casserole. Sprinkle remaining cheese, bacon, and parsley over the top. Bake at 350°F for 1 hour or until an inserted knife comes out clean. Let sit for 5-10 minutes to set before serving. I usually make my hash brown casserole for Sunday brunch. I serve it with fresh fruit. If my son gets his way, I will also serve it with a side of bacon.
If using vine leaves in brine, first drain them then put them in a large bowl and pour boiling water over them. Make sure the water penetrates well between the layers and let the leaves soak for 20 minutes. Drain. Soak in fresh cold water then drain again and repeat the process once more. This will remove the excess salt. IF using fresh leaves: Soften them by plunging into boiling water one at a time until limp. Soak and wash the rice in boiling water then rinse under cold tap water. Drain it well. In a large bowl, mix the rice with the meat, chopped tomato, onion, parsley, celery, salt and pepper. The 2 tbsp of tomato paste will add a Greek flavor. Place 1 leaf vein side up. Place a heaping tablespoon of filling on the center near the stem edge. Fold the stem up over the filling, then fold both sides toward the middle and roll up like a small cigar. Squeeze lightly in the palm of your hand. This process will become easier after you have rolled a few. Fill the rest. Continue until the filling is used up. Line the bottom of a large saucepan with a layer of tomato slices or leftover leaves to prevent the stuffing from sticking to the pan and burning. Pack the stuffed leaves in tight layers on the top. Push small pieces of garlic here and there between them. Sprinkle with lemon juice (you can use more than 1 lemon if needed) and add about 1/2 cup water. Some cooks mix a little saffron with the water to give a pale yellow color to the filling this is optional and does not seem to change the taste. The leaves should give a pale lemon color to the rice anyway. Put a small plate over the rolled leaves to prevent them from coming undone and cover with a lid. Cook over a gentle heat for 2 hours, or until tender, add water gradually as it becomes absorbed. You may reduce the cooking time to 20 minutes if you use a pressure cooker but the taste is best with long simmering. Turn onto dish and serve hot. Lebanese: Cooks will add 4 or more cloves crushed garlic in addition to the slivers and a tbsp dried crushed mint with a little water about 20 minutes before the recipe is done. Others including the Persians, Lebanese and Greeks like 1/2 tsp ground cinnamon added to the filling.
Season the chicken breasts with salt and pepper. Add chicken to a skillet over medium heat with olive oil or cooking spray. Cook for 7-8 minutes until the pieces begin to brown. Then set aside on a plate. Add the garlic, onion and 3 tablespoons of the broth to the skillet and stir for 5 minutes. Stir in paprika and cook for one more minute and then stir in the remaining broth, broccoli and chicken. Bring the mixture to a boil and reduce the heat to simmer for 20 minutes. While simmering make the linguine. Stir the sour cream into the chicken. Cook for 1-2 minutes more.
Position knife blade in food processor; add first 4 ingredients. Process until blended, stopping once to scrape down sides. (Mixture will be sticky.). Transfer mixture to a bowl; stir in walnuts. Cover and chill 5 minutes. Divide dough in half. Shape each portion into an 8 inch log. Wrap in heavy-duty plastic wrap; chill 1 hour or until firm. Slice dough into 1/4 inch slices; place on ungreased baking sheets. Bake at 350°F for 12 minutes or until lightly browned. Let cool on wire rack.
Arrange peaches in a buttered 13 x 9 inch pan. Combine orange Jell-O and cinnamon in small bowl. Sprinkle about 3/4 of the mixture evenly over peaches. Dot with butter. Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining gelatin mixture into remaining cake batter. Blend well; pour into pan. Zigzag spatula through batter to marble. Bake at 350 degrees Fahrenheitfor 45 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes in pan; invert onto serving platter. Cool and serve with Cool Whip topping.
Combine as listed and shape into 2-inch balls 2-inches part on ungreased cookie sheet. Bake at 375 degrees for 15 minutes. Transfer at once from baking sheets to paper toweling to cool. These freeze well either before or after baked.
Rip the kale from off the stalks (discard the stalks), wash and place in a colander to drain. You want a little bit of water left on the kale. Transfer to a large bowl. Place all the ingredients except the kale and the granulated garlic in a food processor until smooth, thick and creamy. You want something like the consistency of hummus. You might need to add a little bit more water. Take small handfuls of the cashew cheese and massage into the kale. I use kitchen gloves for this. Repeat this until all of the mixture has been added and the kale is evenly coated with no large clumps of "cheese". Toss through the granulated garlic so that it is evenly distributed. Place the kale evenly on dehydrator sheets and dehydrate for about 8 hours until crisp. If you don't have a dehydrator you can place them on baking sheets in the oven on the lowest setting for about 10-12 hours.
Cream butter and sugar together in a bowl until light and fluffy. Add eggs one at a time, beating each in until combined. Add sifted flour, milk and vanilla essence. Spoon mixture into patty tins lined with paper patty cups. Bake in moderate oven (190C.) towards the top of the oven for about 20 minutes or until golden brown. Slice tops off cooled cakes, and fill cakes with freshly whipped cream. Carefully cut tops in half lengthways and arrange these 'butterfly wings' on the cream. Place a strawberry half in the centre of the wings. Dust with icing sugar before serving. and EAT! :D.
For the crust. In a large bow, mix the dry ingredients and stir with a fork, slowly drizzling in the olive oil. Then slowly add the warm water and knead by hand until you get a firm and moist dough. Form into a ball, then place it back into the bowl with a moist towel covering the top, and return to the refrigerator. The chicken. In a frying pan, brown your chicken tenders by coating the pan with a tablespoon of vegetable oil. Any non meat chicken substitute works well. When done, place on paper towel to drain. When cooled, cut into bite size chunks. The filling. Bring broth to a boil in a large saucepan, turn the heat to medium low and sift the flour in while whisking to keep from getting lumps. When all the flour is in, turn the heat off and mix in the vegetables and dry ingredients, then set to the side. Preheat oven to 400°. Time to build. Using a 9 inch pie plate, or a spring form pan, oil the pan or plate and dust with flour. Take the dough and roll out 3/4 of it to cover the pie plate. Place 1/2 of the filling into the pie, then spread the bite size chicken pieces over the top, and then add the rest of the filling. Next, roll out the remaining 1/4 portion of the dough to make the top covering, and lay it over the top. Fold the edges over and press to seal. Cut vent holes with a knife into the top, and bake at 400° for 30 to 40 minutes, or until crust is golden brown and dry to the touch. Take the pie out of the oven, and allow it set for about 5 minutes or longer to let the gravy thicken up.
PREHEAT OVEN TO 400 DEGREES. PLACE ALL INGREDIENTS IN LARGE ROASTING PAN. ROAST FOR 45 MINUTES OR UNTIL VEGGIES ARE SOFT. BLEND BREIFLY IN FOOD PROCESSOR, BUT LEAVE SLIGHTLY CHUNKY. FREEZE IN 2-CUP PORTIONS.
Rinse and drain beans. In a large pot with a lid, place beans and cover with water - add ham bone and brin to a boil. Reduce heat and simmer for 40 minutes. Add sausage, cover, and cook 1 hour stirring occasionally. Add garlic, onions, celery, green pepper, and bay leaf. Cover pot, and cook 1 1/2 hours or until everything is soft. Add Worchestershire, Tabasco, parsley, and salt. Simmer for 5-10 minutes. Remove bay leaf, and serve over rice.
Brown meat or tofu in skillet, drain if using beef. Add the marinated bean salad, undrained, to the skillet. Add the salsa and heat all the ingredients to blend the flavors and enjoy.
Place the blueberries and lime zest in a covered saucepan with 1 tablespoon water and cook gently, shaking the pan occasionally, until very soft (about 10 minutes.). Press through a fine sieve into a heatproof bowl or the top of a double boiler, then stir in the butter and sugar and put over a saucepan of gently simmering water; do not allow the bottom of the bowl to sit in the water. Heat gently, stirring, until the sugar has dissolved and the butter has melted. Strain in the eggs and continue to stir over gently simmering water until the curd thickens enough to coat the back of the spoon, which should take 30-40 minutes. Stir only occasionally at first, more frequently as the cooking progresses, then constantly toward the end so that the curd cooks evenly and does not curdle. The water must not boil. Strain the curd, if necessary, into clean, dry jars. Refrigerate up to 2 weeks.
Heat oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with salt and pepper. Add the chicken to the skillet, in batches, if necessary, and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker. Add the onions, garlic, bell peppers, paprika and thyme to the skillet and saute until soft, 7-8 minutes. Deglaze the pan with the vinegar and broth, scraping up any browned bits from the bottom of the skillet. Add to the slow cooker, along with the chorizo, and stir to combine. Cover and cook on low for 7 to 8 hours (or on high for 3 to 4 hours), until the chicken is tender and cooked through.
Preheat grill or grill pan to high.  Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.  Remove the green peppers from the grill and set aside to cool.  Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.  Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.  In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.  Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.  Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!
Puree: heat oil in skillet over medium heat. Add shallots and garlic; cook 2 minutes. Add banana; cook 2 minutes, stirring occasionally. Stir in beans, 1/4 C broth, juice, cumin, and salt; cover and simmer 5 minutes. Place banana mixture and remaining 1/4 C broth in a food processor; process until smooth. Snapper: combine carrot, milk, chili powder, salt, and jalapenos in a large skillet over medium-high heat; bring to a simmer. Add fish to pan; cover and simmer 7 minutes on each side.
Saute onion in chicken schmaltz or vegetable oil until lightly browned. Combine all ingredients except biscuits and mix well, the mixture should be the texture of stiff mashed potatoes. Separate biscuits into layers. Place 1/2 teaspoon of mashed potato mixture in center of biscuit layer and roll up, I bring the outside edges up into the center instead. Place on cookie sheet that has been sprayed with Pam. Bake at 400 degrees Fahrenheit until golden brown. Can be frozen before baking.
Clean and remove stems of mushrooms and baste mushrooms with melted butter. Combine all ingredients except for the mushrooms and stir until mixture is well blended. Fill the mushrooms with the mixture, mounding the mixture high into the caps. Bake in a 350 F oven until hot. Then broil for a few seconds until lightly browned.
First, make the empanada dough so it has time to chill. Mix together the flour and salt in a large bowl. Cut in the butter with your fingertips and work together until mixture resembles cornmeal - no big lumps of butter anywhere. Add the egg and the ice water and mix until dough forms. Form dough into large flat ball, wrap in plastic wrap and set in the fridge to chill for 1 hour. While your dough is chilling, make your filling. Heat a pan over medium heat and add your oil. When hot, add the onion and garlic and saute for about 5 minutes, until onion has softened. Add ground beef and cook for another 5 minutes or so, until beef is done. You may drain any extra fat here or leave it in before going on to the next step {I chose to drain the extra fat}. Add the cumin, paprika, oregano and salt to the beef mixture, as well as the tomato sauce or puree. Mix well so all is combined then take off the stove and add the chopped hard boiled egg. Stir well and set aside for use in your empanadas. After dough has chilled, remove from the fridge. Preheat oven to 400 degrees. Roll out empanada dough onto a lightly floured surface until very thin - like pie dough. Cut circles out of the dough using the back of a bowl or a large biscuit cutter. My circles ended up being about 6". Place the circles on a parchment paper-lined baking sheet and scoop a small amount of beef filling into the center of each circle. Pinch dough closed with your fingers. Be sure to seal the dough well or else it will leak out while it bakes! Mix one egg with a small splash of water. Brush this over sealed empanadas and place in the oven. Bake for 20-25 minutes for small empanadas or 30-35 minutes for large ones. Mine took about 32 minutes.