HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in bowl and serve. Hints: Tastes great on eggs or rice or a taco or my new favorite, "Healthy Baked Corn Tortilla Chips, recipe #263512." Also find the much less expensive fresh cilantro next to the bunched parsley vs. the prepackaged cilantro in the plastic boxes in the ready made salad mix section of the supermarket. Variations: Spice it up with a diced chipotle pepper or 1/2 teaspoon garlic powder or use 1/2 cup fresh diced celery in place of the celery seed for more of a crunch.
Place the pumpkin in a bowl, add the curry paste and toss well to coat the pumpkin evenly. Heat 2 tbsp of the oil in a saucepan. Add the onion, garlic, red pepper, ginger and ground spices and fry over a medium heat for 5-6 minutes until the onion is lightly browned. Remove mixture to a bowl. In the same frying pan, add the pureed tomatoes, chilies and stock to the onion mixture, and bring to a boil, reduce heat to low, and simmer gently for 5 minutes. Meanwhile, heat the remaining oil in another frying pan, add the coated pumpkin and fry for 5 minutes until golden. Add into the tomato/onion sauce along with the chickpeas, cover and cook for 20 minutes until the pumpkin is tender. Peel the banana, slice thickly and stir into the curry 5 mins before the end of the cooking time. Stir in the chopped cilantro or parsley, and sprinkle the pine nuts over the top. Serve immediately. This would be good served with rice and lentils. Enjoy! Serves 3 hungry or 4 otherwise.
Cut out a hole in the center of each biscuit. Deep fry until brown (or fry in skillet), turning doughnuts once. Do not crowd. Drain well on paper towels. Because the biscuit dough has little, if any, sugar, you will want to either roll them in powdered sugar, cinnamon and sugar mix (1/2 powdered sugar and 1/2 granulated sugar with cinnamon to taste), or glaze them (regular or chocolate).
To prepare the crust: Prepare a 10-inch deep-dish pie plate. In a medium bowl, combine flour, sugar, cinnamon and salt. Cut in the cold butter using a pastry blender, until mixture resembles coarse meal. Add water; toss gently with a fork until evenly moistened. Gather gently into a ball. Transfer to lightly floured board. Roll into a circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan, and flute the high edge; set aside. For the filling: Set oven to 450 degrees. In a large bowl, combine all filling ingredients; mix well. Spoon into crust. Bake for 10 minutes. Reduce oven temperature to 350 degrees, and continue baking until filling is slightly puffed and golden brown (about 40 minutes). If edges of crust begin to brown too quickly, cover with strips of foil. For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in a medium bowl; mix well. Blend in room temperature butter until the mixture is crumbly. Spoon over the pie; bake for 10-15 minutes longer.
Using a food processor, finely mince the diced apricots. Place the apricots in a large stainless steel stockpot, add the vinegar and cover. Let the apricots soak in the vinegar for at least 4 hours (can be left to sit overnight if you'd like, but 4 hours will do the trick). Using a food processor, finely mince the red bell pepper and habanero peppers. Place the apricots, vinegar, peppers, and sugar in a large stainless steel stockpot. Bring to a boil over medium-high heat, stirring to make sure all the sugar dissolves. Once the mixture has reached a full rolling boil (a boil you can not stir down), it will double in size. Stirring constantly, keep at a full boil for one minute. Remove from heat and whisk in pectin and continue to stir for 3 minutes - this helps to evenly distribute the apricot and pepper pieces throughout the jelly. Ladle the jelly into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight. Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
Prepare noodles as label directs. Thinly slice dark-green tops from green oinions and reserve for garnish; cut remaining white and light-green parts into 1/2 inch pieces. In 9 inch glass pie plate, toss green onion pieces with sesame oil. Cover and cook in microwave oven on high 2-3 minutes or until green onions are tender. Stir soy sauce, water and ginger into green onions in pie plate; top with salmon, skin side up, with thinner ends toward center. Cook, covered, 2 minutes. To serve, divid noodles among 4 shallow bowls; tow with salmon, liquid from pie plate and reserved green onion tops for garnish.
Heat oven to 425 degrees F. Oil a 9-inch springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese. Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the remaining squash on top and sprinkle with the Parmesan. Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes more. Serve with slices of crusty bread.
after ground beef is cooked and drained add soups and Mac-n-beef and heat through. serve onto plates and use chips to scoop up. goes best with potato salad or like side dish.
Put aubergines in a bowl and sprinkle with the salt, allow to stand for 30 mins and then remove the resultant liquid and pat the aubergines dry. Heat the oil in a large pot and fry the seeds till they start to pop. Add the aubergines, onions, and garlic, fry for 5 minutes. Add chillies and vinegar, cook for 15 minutes. Add sugar and paprika and cook till thick. Bottle in warm jars and set aside for two months. N.B. if this is not spicy enough just stir in a spoon of chilli powder.
Preheat oven to 350*. Mix all dry ingredients together (Flour, Baking Soda, Baking Powder, Brown sugar). Finely dice apples, carrot, and banana (I suggest a blender or chopper to really cut them up and mix them). Put fruits into dry mix and add honey. Mix content in bowl and then add water until it looks like normal cookie-dough. Roll into balls and gently press to make circles. Lay them on greased tray with half an inch (they do not puff up or expand much). Put in oven for 15 minutes. Remove from tray and let cool until firm (leave out longer if you'd like crunchy cookies--basically letting them stale).
Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Puree remaining 1 cup cream, ricotta, and next 4 ingredients in food processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta over artichokes. Sprinkle mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella. Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil and seal edges. Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown, about 25 minutes. Let sit for 15 minutes before serving.
Shake everything except orange slice with ice until chilled. Strain into chilled martini glass and garnish with orange slice.
Preheat oven to 350 degrees F. Grease a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours. Chill in refrigerator until serving. Decorate with confetti before cutting.
Preheat the oven to 350°F. Grease and flour a round 9 inch baking pan. Put butter, sugar, jam and water in a small pan on low heat. Stir until butter is melted and sugar is dissolved. Let it cool to room temperature. Sieve flour, baking powder and cocoa in a bowl. Add eggs and butter mixture. Mix batter with a wooden spoon, don't overmix. Pour batter in prepared pan. Bake 35 minutes or until an inserted skewer comes out clean. Serve with whipped cream or frosted with chocolate or just as it is.
Sprinkle beef with salt and pepper. Place it in a wide, deep baking pan (like a turkey roaster). Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan. Put the meat under the broiler and leave the door ajar so the element stays lit. Broil for about 15 min, or until a deep brown. Turn it over, and broil for 5 min more. As the meat cooks, heat the olive oil in a skillet over medium heat. Add the onion, celery, and carrot. Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down. Add the garlic to the softened vegetables. Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute. Scrape the softened vegetables into the pan with the browned meat. Add the wine (or beef broth), tomatoes, thyme, and bay leaf. Heat oven to 300°F. Cover the pan with foil, and crimp it tightly. Bake for 3 hours. Remove the pan from the oven, and remove the meat to a serving platter. Remove and discard the bay leaf from the sauce. Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce. Cover the meat with the sauce and serve. Serve with mashed potatoes. Leftovers freeze well. **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.
Cook apple juice, sherry, garlic, cilantro and meat in crock pot on low 4-6 hours. Cut veggies into strips and add to crock pot. Cook on high another hour. Serve over rice.
Heat oven to 450°F Lightly grease cookie sheet with shortening or cooking spray. Place flour and butter in food processor, until mixture resembles coarse crumbs. Add sugar, blueberries, and milk; stir with wooden spoon until soft dough forms and mixture begins to pull away from sides of bowl. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits on cookie sheet. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Heat a small amount of oil in a frying pan and brown the lamb chops well. Transfer to a casserole. Add a dash more oil to the pan and brown the onions, leek and apple slices. Scatter over the lamb chops with the carrots and marjoram or oregano. Season well with salt and pepper and pour the stock over. Cover and cook at 325F for 11/4 - 11/2 hours or until the lamb chops and vegetables are tender. Carefully pour the cooking juices into a saucepan, leaving the chops and vegetables in the casserole for now. Mix the cornflour with enough water to make a smooth paste and stir into the cooking juices. Cook, stirring over a moderate heat until thickened. Add the golden syrup or maple syrup, season and pour back over the chops and vegetables in the casserole dish. Mix well and serve with plenty of mashed potatoes.
Put water in blender. Measure in all except cheese. Blend til foamy. Pour into heavy saucepan, at high heat, stirring constantly. It should thicken in a few minutes. Remove and add cheese. Stir til cheese melts. Add more flour for a thicker sauce.
Cream butter and sugar together until light and fluffy. Add eggs, beating in one at a time. Sift over flour and baking powder and fold into butter mixture. Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches. Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin. Swirl the mixtures together with wooden skewer. Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched. Cool cake a little. Turn out onto a cake rack and ice when cold. Icing: Melt butter and chocolate over a low heat, stir in icing sugar. Add water and mix to combine. Spread over cake when cool. If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.
Brown ground beef in a skillet. Preheat oven to 350°F and spray a casserole (glass baking dish) with nonstick spray. Mix veggies, cream soup, and meat in casserole. Top with tater tots. Bake for 1 hour. Enjoy!
Preheat oven to 425. In a large pot boil water and cook cauliflower for 8-10 minutes, drain and let cool. In a large bowl combine sour cream, mayonaise, 1/2 of crumbled bacon, 3 TBS chives, 1 cup cheese, mushrooms and caulflower, mix well. Place mixture in baking dish and cover with remaining 1 cup of cheese and bacon. Bake for 15-20 minutes until cheese is melted. Top with remaining chives and serve.
Mix all marinade ingredients in gallon size Ziploc bag. Reserve small amount (in the refrigerator)for basting. Add pork to bag and refrigerate overnight. Preheat oven to 325. Heat oil in large nonstick skillet over high heat until hot. Add meat and sear on all sides. Discard used marinade. Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray. Add enough water to cover bottom of dish with about 1/4 inch of water. Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade. Finish cooking uncovered until temperature reaches 160 degrees. Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.
Pound or chop the garlic and chilli. Stired fry the pounded garlic and chilli in the hot oil. Put shrimps into the pan. When the shrimps are half cook, put all seasoning and sugar. Once the shrimps is well done, put the holy basil leaves into the pan with well mix and turn-off the heat.
Fry onions in 2 tbs oil until brown. Mix 1/2 the fried onions, cous-cous, raisins, Cashew nuts, red chillies,tomatoes and grind into a paste in grinder. Heat 2 Tbs oil and fry cumin seed for 1 minute. Now add rest of whole dry spices, salt and garlic & ginger paste. Cook for further 1 minute. Add yogurt and cook for 5 minutes. Add the paste from grinder, cumin powder and garam masala and cook for 5 to 10 minutes. Fold in the mango and potato pieces. Boil 2 cups rice in salted water (do not over cook, under cooked will be fine). Now layer some rice in oven tray. Sprinkle all over some of the saffron milk and lemon juice. Add a layer of cooked sauce. Add layer of rice. Again sprinkle saffron milk and lemon juice. You may add as many layers as you like. On the final rice layer add the other 1/2 of fried browned onions all over. Cover with lid or foil and cook for 30 min on gas mark 5.
Mix together the onions, apples, water, ginger, salt and mustard in a large saucepan. Put the cloves and allspice into a muslin bag and add to the saucepan. Bring to a boil. Reduce heat and simmer for 45 minutes. Stir in the vinegar and sugar and simmer uncovered for 1 1/2 hours. Remove the muslin bag and when cool, pour the chutney into sterilized jars and seal. May be eaten in a few days.
Melt butter in a 6-qt saucepan over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until vegetables are golden brown (10-12 minutes). Add ham to mushroom and onion mixture and cook until lightly browned (6-8 minutes). While ham, mushroom and onion mixture is cooking, bring a large pot of salted water to a boil. When water is at a rolling boil, add spaghetti and cook until al dente, about 10 minutes. Drain and set aside. Once ham mixture is browned, stir in long beans, milk, sake, ketchup, paprika, salt, and pepper. Bring to a boil. Once bean mixture is at a boil, cook, stirring occasionally, until beans are just tender (3 minutes). Add reserved spaghetti to saucepan and toss in sauce to coat. Cook until pasta is warmed through (1-2 minutes). Divide spaghetti and sauce between serving bowls. Sprinkle with Parmesan and serve with Tabasco, if you like.
Heat water, carrots, potato, peas, beans and cauliflower to boiling in 3-quart saucepan; reduce heat. Cover and simmer until vegetables are almost tender, 10 to 15 minutes. Add spinach; cook uncovered about 1 minute. Mix 1/4 cup of the milk and the flour; stir gradually into vegetable mixture. Boil and stir 1 minute. Stir in remaining milk, the whipping cream, salt and pepper. Heat just until hot. Garnish each serving with dill weed.
Rinse rice and drain well. Set apart. Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup). Heat oil in a skillet and fry rice on medium heat until lightly brown. Add the processed liquid and let it reach boiling point. At this point add half of the broth (hot) Simmer covered until broth is consumed. Fluff rice with a fork from the edges to the center. Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon. Lower heat, cover and cook for about 15 more minutes. Fluff it again from the edges to the center. Uncover just to add the cilantro sprig. Cover again and let it stand to finish steaming and absorb the cilantro's flavor. Garnish with poblano strips.
Cut the eggplants into 1/4 inch slices, lightly salt. Let sit for 30 minutes to release the bitter taste. In the meantime, in a large skillet, saute your garlic and onions in the olive oil over low heat. This step took a long time, I spent about 35 minutes doing the above step. When the onion/garlic combo are golden and soft then its ready. Add the herbs, tomato puree, water, salt and pepper to the onion/garlic mixture. Simmer for 10 minutes. Rinse the eggplant with water and then steam. The recipe didn't say how long to steam so I did it for about 15-20 minutes. Then preheat your oven to 350'F. Grease a 9x13x2 inch casserole dish. I used spray oil. Spread 3 tablespoons of the tomato puree onto the bottom of the oiled pan. It doesn't seem like much, but its good enough. Layer 1/3 of the steamed eggplant, 1/3 of the tomato puree, and 1/3 of the yogurt. Repeat the layers and end with eggplant and then tomato puree. Cover the pan with foil and bake for 30 minutes. Then, uncover and sprinkle with the bread crumbs and cheese. Bake an additional 25 minutes or until golden and bubbly. Bon Appetit!
Using a blender, blend the first six ingredients. Serve in a large flat bowl. Sprinkle paprika over the finished product and serve with bread. If needed, add more lemon and salt to increase a tartier tastes. For softer texture, add more oil.
Salt and pepper the cubed meat. Dredge the meat in the flour and shake off excess. Heat the oil over medium heat in a 10-inch skillet. Saute the chopped onion in the oil until translucent. Remove the onions from the skillet and set aside. Saute the floured meat in the remaining oil in the skillet until brown, stirring to ensure all sides have browned evenly. Add the sauteed onions and the water to the meat and scrape the bottom of the skillet to get up all the browned bits of meat and flour. Cover the skillet and cook on medium-low heat, stirring occasionally, for 40 minutes until the meat is tender. Adding water as necessary to keep the meat from cooking dry and scorching. Add the soup to the meat mixture, adding more water if necessary to achieve a soup consistency, combining well, and heat until boiling. Transfer the meat/soup mixture into a greased 2-quart casserole dish. Mix the biscuit mix, the poultry seasoning and the milk together. It should be a thinner consistency than biscuit dough but thicker than pancake batter. Adjust the milk as needed to achieve the right consistency. Transfer the biscuit batter to the top of the meat mixture in the casserole dish. Prepare the bread cubes (or crumbs) by combining with the melted butter and mix well so that the cubes are completely coated. Top the biscuit mixture with the the bread crumbs. Bake in a 375°F oven for 30-40 minutes or until the biscuit dough is baked throughout and browned well.
In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed. In a medium nonaluminum dutch oven or heavy saucepan, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat. Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool. Add the cilantro and taste for seasoning. Pour the sauce into a large glass container and refrigerate. Make sure the cilantro is totally submerged before storing, or omit and add at service. NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. Makes 4 cups. Recipe may be doubled. Makes a good gift. Uses: particularly good with pork, chicken, quail, and game hens. Dilute it with wine or nectar to use it as a marinade.
Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water.
Cook the macaroni according to directions. Stir cottage cheese with milk until smooth. In a seperate bowl, beat the egg , then beat the oil into it. Add salt and garlic to the cheese mixture. Now mix this with the cooked and drained macaroni, pour it in a baking dish, sprinkle with crumbs, and bake at 350 till set, about 25 minutes.
Combine all ingredients except ham in crock pot. Stir well. Sprinkle ham over top, pushing half down into beans. Cover and cook on LOW setting for 5-12 hours. On high setting for 3-4 hours. Note: if you want to cook the beans the maximum time, do NOT drain the liquid from the canned beans.
Finely grate cucumber. Put grated cucumber in a colander and sprinkle with a little salt. Let sit for about 30 minutes, this will help get the excess water out of the cucumber. With your hands, squeeze the excess water out of the cucumber. Put into a bowl and mix in yogurt and dill or mint. Enjoy! While in Turkey, I don't really remember it having dill or mint but have found I like it with either one. Also, I add two cloves of garlic and I am well into garlicky flavor.
Melt Jello in hot water and cool down with ice cube. Add jello to cake mix, oil, eggs and lemon extract. Pour cake batter into greased angel food pan. Bake at 350 degrees for 45 minutes. Make glaze while cake is baking. Mix powdered sugar and lemon juice until dissolved. When cake is baked, poke holes into it with a fork, pour glaze over entire cake and let cool in pan. Invert onto serving plate when cooled.