HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean the rice thoroughly. Soak for at least 1/2 hour in 2 cups of the water. Heat the oil in a heavy bottomed pan. Add the ginger and onions and fry on medium heat for a few minutes - just until it begins to brown. Slightly crush the cumin seed, cloves, cinnamon stick, cardamom pods and red chili. Don't pulverize, just crush enough to release flavor. Add the crushed spices to the onions. Fry for a few more minutes. Carefully pour the water off of the rice and into the cooking pan (the rice will be added later). Add the remaining 1 1/2 cups of water to the pan. Bring this water/onion/spice mixture to a boil. Add the rice and salt to the boiling pot. Stir gently. Cover with a tight lid and allow the rice to cook over medium heat for 15 minutes. Remove from heat, fluff with a fork and garnish with the chopped coriander leaves. Serve with curry - Thermomix Yogurt Chicken is excellent, or Kavita Singh's Tardka Daal or yogurt. I've posted the recipes for the chicken and daal on Food.com.
Salsa -- In a food processor, add the nuts and pulse a couple of times to start to break them up. Then add in the herbs, garlic and pulse another couple of times until you start to get a fine puree. Then add in the lemon juice, honey, olive oil and pulse until you get a nice smooth texture. Taste for salt and or pepper and you are done. Serve -- Spoon or spread over grilled vegetables. That simple. ENJOY!
Beat butter and sugar until light and fluffy. Add flour, milk and almond extract. Beat at low speed until well blended. Press dough onto bottom and sides of 10" tart pan with removable bottom. Prick bottom with fork and bake at 400' for 13-20 minutes until light golden brown. Cool completely. Stir together the sour cream and sugar. Spread over crust. Sprinkle with coconut. Arrange mangos on top.
*Preheat oven to 350-degrees F. Lightly grease 9-inch square baking pan; set aside. *Spread pecans in single layer on ungreased baking sheet. Bake pecans until lightly browned, about 10 to 12 minutes stirring occasionally. *Drain peaches well; discard syrup or save for another use. Chop drained peaches; set aside. *Beat softened cream cheese and the brown sugar in large bowl until the mixture is well blended. *Add eggs, one at a time, beating well after each addition. Blend in half-and-half and vanilla extract. Stir in gingersnap cookie crumbs, brickle chips, toasted pecans and coconut flakes. Stir in chopped peaches; spread in prepared baking pan. *Bake cake until center is firm and edges are golden, about 35 to 40 minutes. Serve with whipped cream if desired. *ENJOY!
Preheat oven to 400&deg;F. Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier. In a microwave-safe bowl, melt butter. Set aside. In a small bowl, combine sugar and cinnamon. Set aside. Place one regular-sized 12-cup muffin pan nearby. Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside. Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel. Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered. With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares. Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup). Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes. Serve warm and enjoy!
Whisk together marinade of Wasabi, Soy and Sugar until Wasabi is blended and sugar is almost dissolved, pour into flat glass or ceramic dish. Add Tuna steaks, turning to coat all sides. Marinate for at least an hour. Heat pan (I prefer cast iron) over med high. With tongs shake excess marinade from Tuna and place in hot oil for 3-4 minutes then turn and cook other side to your taste (we like ours pretty rare, but watch the sides so you can see how far they are cooked through. When done, remove from pan and set aside. Add all remaining marinade to pan, stir until it bubbles, turn heat to low. Nuke the noodles in their packaging then empty them into the pan (along with beans or snow peas, if using) and stir to coat them well. Place noodles onto serving platter, top with Tuna Steaks.
Peel oranges removing all of the pith from the outside. Cut across grain into 1/4 inch slices, removing seeds. Place sugar and vinegar in a small saucepan and bring to boil. Stir constantly with a large spoon. Allow it to continue with a low boil until volume is halved (1/4 cup). Divide orange slices evenly between 4 plates. Drizzle with glaze.
Soak dry quinoa in 1/2 cup of water for two hours. To make the granola, mix all dry granola ingredients, including the soaked quinoa, in a bowl. Preheat oven to 250 degrees. Heat oil and honey in a small saucepan until thin; stir into dry ingredients until mixed. Pour the granola mixture into a jelly roll pan and toast for 1 hour at 250 degrees, stirring occasionally. Store in a plastic bag until ready to use. Cook mixed dried fruit with 2 cups water at a simmer half the water has evaporated (about 45 minutes). Add 3/4 cup dry quinoa and enough water to cover plus a quarter inche and cook over medium heat 20 minutes, adding more water as needed. Preheat oven to 400 degrees. Set aside 1 cup cooked quinoa; pour the rest of the quinoa with cooking liquid and fruit pieces into a blender. Blend until large fruit pieces are chopped up. Add 1/2 cup raisins, the salt, lemon juice, vanilla, and banana. Blend. (Mixture will be thick; stop the blender and push with spoon if you have to, adding water if needed) Spoon blender mixture into a bowl, stirring in granola, 1/2 cup dried fruit, and 1/2 cup raisins. Press into a greased and floured glass baking dish and bake at 400 degrees for 15 minutes. Cool. Cut into desired number of bars.
Cook noodles according to package directions, omitting salt and fat. While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring constantly. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.
On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes. In a bowl or bag, add fries and taco seasoning and shake until fries are coated. Serve immediately.
Heat oil in a skillet over medium high heat. Prepare an assembly line for breading your chicken by placing the flour, a beaten egg, and the bread crumbs on 3 separate shallow dishes. Dredge chicken in flour, then dip both sides into the egg, then coat with bread crumbs. Place breaded chicken in skillet and brown both sides, about 5 minutes total; remove from skillet and set aside. Add onions and mushrooms to skillet, and cook, while stirring, until onions begin to soften, about 5 minutes. Pour in broth; season with salt and pepper. Remove pan from heat and add butter and brandy (or sherry), return to heat and cook about a minute. Stir in flour, mixing well. Reduce heat to low, stir in broth, return chicken, cover pan and simmer about 8 minutes; stir in cream, heat through, and serve.
Soak achiote seeds in water until it is a dark red. Drain the seeds and save the red-ish water. Put the rice and red-ish water in a rice cooker or pot. If using a rice cooker, set it to cook and leave it be. If going the pot method, allow the rice to "boil down" until the water is almost gone. Cover and simmer for 15 minutes.
Heat butter and oil in 12-inch skillet over medium heat until butter has melted. Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in shiitakes, increase heat to med-high and cook for 2 minutes. Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in thyme and cook 30 seconds. Transfer mixture to bowl and cover to keep warm. Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits. Off heat, stir in cream and lemon juice. Season with salt and pepper to taste. Meanwhile, bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.
Combine all ingredients in blender. Lightly spray plastic leather sheets with cooking spray. Dehydrate for 8-12 hours at 130 degrees until no longer tacky. Cut into pieces with pizza cutter wheel or kitchen shears. Roll up with wax paper and store in ziplock bags.
Cut 1 inch intervals around fat sides of steak and set aside. In a small fry pan, saute garlic in olive oil until tender. Place garlic into a medium mixing bowl and add other marinade ingredients. Mix well. Pour marinade into a large ziplock bag with steaks. Marinade at least six hours but I prefer to do them overnight. Remove steaks from marinade and pat dry, reserving liquid. Grill steaks for 10-15 minutes on each side or until desired doneness. Don't forget to occasionally brush with marinade. While steaks are cooking, heat reserved marinade, mushrooms, green onions and ripe olives. Place cooked steaks on a meat platter and pour cooked marinade over top.
1. Mix egg, egg nog, cinnamon and vanilla together in a shallow bowl. 2. Melt butter on skillet on low/med. heat. 3. Dredge slice of bread in egg mixture, both sides. 4. Cook for 1-2 minutes on each side or until golden brown. 5. Top with butter, syrup, powdered sugar or your favorite topping.
Mix milk and egg; set aside. Mix dry ingredients in separate bowl. Soak liver in milk and egg. Drain liver. Shake in flour mixture and fry.
Place vinegar and sugar in saucepan over medium heat. Bring to boil, cook 8 - 10 minutes till thickened. Watch carefully though. Set aside to cool. Arrange tomato, feta and basil on serving plate. Drizzle with oil and dressing, season.
In a large bowl, scatter the yeast over the warm water and stir until dissolved. Add the salt. While kneading constantly, gradually add 6 cups of flour and 2 tablespoons of oil until the dough is smooth and elastic. Continue to add more flour if the dough still sticks to your hands. Put the dough into a large, greased bowl and turn dough to grease all sides of it. Cover with a dry tea towel and let rise in a warm place until doubled in size, about 1 1/2 hours. Preheat oven to 375-degrees F. Punch dough down gently. Divide the dough into 24 equal portions and shape them each into smooth balls. Place on a floured surface and dust tops lightly with flour. Cover with a dry tea towel. Let rest undisturbed 15 minutes more. Roll out each ball into a 6-inch diameter circle. Place on greased baking sheets. Bake in 375-degree F oven for 10-12 minutes or until the bread puffs. Do not leave baking unattended. YUM!
Add cheeses and half of the half and half or milk to the double boiler over low heat. Stir as the cheese melts and add more of the half and half or milk until the mixture reaches the desired consistency. The cheese sauce should be thin but still thick enough to coat a chip when dipped. Serve immediately or pour into a small slow cooker on the warm setting to serve.
In 350 degree oven roast green and red peppers for 8-10 minute Set aside. Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside. Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside. Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally. Saute all your meat ingredients and set aside. Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn. When ready to serve, mix in Basil and Mint. Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy! (if you prefer more heat add more red chili I like mine to burn).
Marinate the beef slices with the steak sauce, ginger and garlic pastes, salt and pepper. Refrigerate for 6-8 hours. When ready to serve, fry or grill them until done. Drain on clean paper kitchen napkins and keep aside. To prepare the lemon cream sauce, heat butter and oil in a pan. Add garlic and stir-fry briefly (for a minute) until the raw smell is gone. Add mushrooms and fry for 5 minutes until golden brown. Remove from flame. Keep aside. Mix all the other ingredients mentioned under'To be mixed together' in a bowl. Refrigerate until serving time. When its time to serve, add these ingredients to the pan of mushrooms. Mix well. Bring to a boil, stirring continuously, until the sauce is slightly thick and ready. Serve hot with the beef steak, crisp garlic bread and fried potato wedges for a complete meal.
Cook the baby new potatoes and let them cool slightly. I do this by steaming them for 30 minutes in my electric steamer but you could boil them too. While the potatoes cook and cool, defrost the frozen spinach and squeeze out all the excess liquid. In a large bowl, combine the rest of the ingredients and stir really well to fully combine. Use a good amount of seasoning since there is a lot of moisture going into this recipe. However, judge how much salt you need based on how salty your bullion powder is because it can be rather salty. Stir the spinach into the bowl just to combine with the mayo and yoghurt mixture. Cut the baby potatoes in half width wise and fold into the spinach mixture. Cover and cool in the fridge for at least an hour to allow the flavours to develop. Take out of the fridge, give a good stir and serve.
Preheat oven to 350. Grease and flour 2 9-inch cake pans. To make cake, beat together cake mix, coffee and egg whites on low speed until moistened. Beat on high for 2 minutes. Fold in chopped candy bars. Pour batter into pans and bake 25-30 minutes or until cake tests done. Cool on wire racks. When cool, split into 4 layers. For frosting: In a chilled bowl beat cream cheese with sugar until smooth. Add whipped cream, syrup and coffee. Whip until thick and creamy. Stir in vanilla. Blend well. Spread frosting over each layer. Top with crushed Heath bar.
Heat oil in large pot and add mustard seeds. Cook 60 seconds or till they start to pop. Add onions and garlic - cook till soft. Stir in ground coriander and turmeric - cook one minute more. Add barley and stir till well coated. Add stock, bring to the boil. Simmer on low for 25 minutes, stir occassionally. Add red lentils and simmer for another 20 minutes. Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed. Fluff the grains with a fork. Stir through coriander and season to taste.
Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and celery in butter until onions are tender, about 8 minutes. Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil and stir 1 minute.
Wash the cabbage and remove the stalk. Cut into quarters, then cut the quarters into smaller pieces. Add salt to taste. Cut the cabbage pieces roughly into squares, bruise by hand and let stand for about 15 minutes. Heat the oil in a skillet and caramelize the sugar a bit (this takes about 2-3 minutes on medium heat). Sugar will melt and turn brownish color. Do not burn. Add the cabbage, onions and the caraway seeds. Cover, and cook for about 30 minutes on low, stirring regularly, until light brown in color. Season with pepper. Brown the sausage slices for several minutes to brown lightly and remove. Boil some water and cook the noodles until soft, drain and combine with the cabbage. Let stand for a few minutes. Season with more salt and pepper to taste. Top with browned sausage slices.
Combine stock, coconut milk, pandan leaves, garlic powder and salt in a saucepan. Simmer over low heat. In the meantime dry fry dessicated coconut with the spices until lightly browned. I usually cook the rice with the stock in a rice cooker but you can cook it in the same saucepan (covered) for about 20 minutes or until all liquid is absorbed. Add the dessicated coconut and mix well before serving. May serve with Malaysian Chicken Curry.
For dough: Remove dough from package. Place in greased bowl or container about 6 hours prior to prep time to thaw. For filling: Brown beef and onions. Drain. Add cabbage and seasonings to beef and saute until tender. Add tomato sauce and tomato paste and simmer 10 minutes. Divide dough into 8 small dough balls. Take one dough ball and roll out onto a lightly floured surface. Place a generous 1/2 cup of mixture down the center of the rolled out dough. Fold over and pinch edges to seal, use fork to press around sealed edges. Place each pasty onto a nonstick cookie sheet and bake at 375F for 25-30 minutes or until golden brown.
Combine first three ingredients for streusel topping. Cut in butter with a pastry blender until crumbly. Chill streusel. Beat banana and next 3 ingredients in a large mixing bowl just until smooth. Don't overmix. Combine dry ingredients. Add to banana mixture Stir just until moistened. Stir in pecans and vanilla. Spoon batter into (3) (5-3/4 x 3-1/4 inch) greased disposable mini loaf pans or Can use regular size loaf pans but will only make 2. Sprinkle each loaf evenly with streusel topping. Bake at 350 for 35 min or until knife comes out fairly clean. Cool in pans on wire rack 5 minute Remove and continue to cool on wire rack. You can put back in pans for gift giving. (I omit the step of taking out of pans and it has worked out fine).
Preheat oven to 350. Combine sour cream, garlic powder, basil, and oregano in a shallow dish. ( I use tupperware) to make your wet station. For the dry station combine bread crumbs & parmesan cheese. Dip one pork chop in the wet station and make sure it is completely covered. You may have to use your hands to spread the sour cream. Transfer the sour cream pork chop over to the dry station and flip or spoon crumbs all over. Make sure it is completely covered. Transfer to a non-greased baking dish. Repeat with other pork chops. Make sure pork chops are not touching in the pan about 1/2 inch apart. Bake for 45 minutes or until crumbs are dry and toasted.
In a large pot, heat oil. Add garlic. Cook over medium heat 1-2 minutes. Add onion powder and tomatoes into pot. Bring to a simmer. Reduce the heat to medium-low, add wine. Simmer about 30 minutes. Season with salt and pepper. Remove from heat. Sprinkle the basil over the sauce and cover with the lid. Let stand 5 minutes. Stir in the basil. Serve with favorite pasta and freshly grated Parmesan cheese.
Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into 1/2-inch squares. Drain and rinse beans. Heat a drizzle of oil in a large pan over medium-high heat. Add turkey, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside. Remove pan from heat and carefully pour out and discard any excess grease left by turkey. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes. Add chili powder to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper. Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Let it simmer longer for a stronger flavor. Season with salt and pepper. Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.
In a large skillet, heat the oil & add the onion , cooking until softened, about 5 minutes . Set aside. Pour about 1/2C enchilada sauce into the cooker, and spread around. In layers add 1/4 of the tortilla strips, 1/4 of remaining sauce, 1/3 of the onions, 1/3 of the chicken, and 1/4 of the cheese. Repeat the layers two more times ending with the cheese. Finish the casserole with the remaining tortilla strips, sauce, & cheese. Spoon the sour cream over the surface of the casserole in big dollops. Use a spatula or the back of a large spoon to gently spread it all around without disturbing the layers. Cover and cook on high for 2 hours, or on low 4-5 hours. To serve, use a long handled spoon to reach down through all the layers for each serving. Make sure each diner gets some of the sour cream.
Season all sides of the chicken pieces with salt and pepper. Mix the coconut milk with the lemon juice. Dip each banana piece in the liquid and roll in the cornflake crumbs (pressly firmly to help adhere). Dip each chicken piece in the liquid and roll in the cornflake crumbs (pressly firmly to help adhere). Place the chicken pieces in a single layer on a greased baking sheet and drizzle with half of the butter. Bake at 350°F for 45 minutes. Add the bananas and drizzle them with the remaining butter. Bake for an additional 15 minutes.
MAKE THE CRUST: Combine the cookie crumbs, sugar, and melted butter; press the mixture evenly and firmly into the bottom of a greased 9" springform pan. Refrigerate the crust while making the filling. MAKE THE FILLING: Preheat oven to 350*F. Melt the chocolate over very low heat, stirring, until smooth; remove pan from heat and set aside to cool. Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy. Add the sour cream; blend well. Scrape down the sides of the bowl. Add the eggs and egg yolks, one at a time, blending well after each addition; scrape down sides of bowl. Add the espresso, vanilla, and ground coffee; scrape down sides of bowl. Add the melted chocolate; blend well. Scrape down sides of bowl again; belnd for another minute, until smooth and well combined. Pour the filling into the chilled crust; let rest for 10 minutes. Place the cheesecake pan into a water bath; bake at 350*F for 45 minutes. Turn off the oven and let the cheesecake cool inside for another hour before removing. Meanwhile, MAKE THE GANANCHE: In a small, heavy saucepan, bring the heavy cream to a boil. Pour the cream over the chopped chocolate and let stand for 1 minute. Stir to melt the chocolate. Stir in the espresso; let mixture cool to room temperature. Pour sauce over the cooled cheesecake; remove the cake from the oven and the water bath. Refrigerate the cake for at least 6-8 hours to set before serving. If desired, garnish with dollops of whipped cream and/or chocolate-covered coffee beans.
Mix all ingredients in a bowl and form into patties. Grill 6 minutes on each side or to your preference of cooking. This makes medium rare burgers.
Put roast in your crockpot and sprinkle half the package of fajita seasoning mix over top, then turn roast over and sprinkle other half. Then pour the whole jar, including liquid, onto the roast and cook on high for 4-5 hours, or low 9-10 hours.