HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and soak the kidney beans and the dal together in huge bowl. If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly with water if this happens to avoid the sour taste of dal. Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker. Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly. In the meantime, prepare the tempering (tadka). Heat oil in a wok. Add cumin; let it splutter but make sure it doesn't burn. Add the pureed tomatoes. Let it simmer for about 4-5 minutes. When the tomatoes start leaving oil on the sides of the pan it means the tadka is ready. Add this steaming tadka to the dal and let it simmer for a while uncovered. When the dal thickens to the consistency you want (I usually let it simmer for about 10 minutes or more--we like really thick dal that can be poured on the plate that's the actual consistency of dal makhani) add the cream; cook for a minute turn off the flame. Serve with hot naan or paranthas.
Preheat the oven to 450°F. In a bowl mix together mustard, honey and optional garlic and soy sauce. In another bowl combine bread crumbs and parsley. Place the salmon in an ovenproof dish and evenly spread mustard mix over the fish fillets. Sprinkle the bread crumb mixture on top. Bake 10 minutes per inch of thickness or until the fish is flaky. Serve with lemon wedges.
Heat the oil and butter in a large pan, over medium high heat. Add the garlic, red pepper & shrimp. Cook for 2 minutes, stirring constantly, until the shrimp turns pink. Increase the heat to high and add the lemon juice, sherry, pepper flakes, salt and pepper. Bring to a boil and serve over hot pasta, garnish with parsley.
Put oil on the bottom of crockpot. Place pork chops in a single layer over the bottom of crockpot. Combine soy sauce, hot pepper sauce, and coconut milk and pour of the top of pork chops. Cook on low for 5-6 hours. In the last hour, spread tidbits and parsley over the top.
Pre-heat the oven to gas mark 7/425°F/220°C. Pat dry the lamb chops and place them onto an oiled tray. Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss. Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables. To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways. Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges. With the onions, peel the skin off but do not slice them. Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lilies. Leave the garlic cloves whole with their skin on. Put all the chopped vegetables, onions and garlic cloves in a bowl. Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well. Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender. Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes. Transfer the chops and vegetables onto a serving plate. Scrape and pour the remaining juices from the tray into a saucepan. Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes. Pour the gravy into a jug and serve along with the lamb chops and vegetables.
Cut butter into flour then mix it together until the mixture looks like coarse crumbs. Cut the cream cheese into small cubes and then "rub" into the flour/butter crumbs. Knead this mixture until it forms a ball. Separate the dough into two equal parts and wrap each part in plastic wrap and refrigerate for a few hours (at least 4). To make fruit filling mix the raspberry jam together with sugar with the chopped toasted pecans and grated key lime peel. Pre heat oven to 350°F Once dough has chilled roll it out each half on a floured surface to about 9 or 10 inches. Then spread each dough circle with jam mixture. After you have spread the mixture of jam on the dough circles cut each circle out inot about 10-12 wedges. Then roll each wedge up tightly starting from the widest part of the dough. Put cookie rolls on a very lighty greased cookie sheet then brush the cookies with the egg whites and sprinkle with extra nuts. Then bake cookies for about 20 minutes or until lightly browned. Once cooled sprinkle powdered sugar over the cookies.
Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Basic Cycle. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Put almonds, sugar and butter into food processor. Process until almonds are finely ground, scraping bowl as necessary. Add almond extract and 2 Tbl of the beaten egg white. Process until mixed. Stor in airtight container in the refrigerator until needed (up to 1 week). Bring to room temperature before using.
Combine all ingredients and store in an airtight container. Serve with steaks, pork chops, chicken, or fish. Add to red and white sauces. Combine all ingredients in blender, grind to a fine powder, and store in an airtight container. Serve with steaks, pork chops, chicken, or fish. Add to red and white sauces.
Combine spinach, cheese, egg, spices and potato starch together. Bring water to a rolling boil. Wetting hands first, form gnocchi into balls the size of walnuts and drop into boiling water. They will fall to bottom. When they rise they are done. Just before serving, preheat oven to 350°; sprinkle with butter and Parmesan cheese and heat through.
In a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Cover and refrigerate for up to 1 month. Stir in the onion just before serving. Divide the beef in half. On a sheet of waxed paper, shape each half into a 4-inch patty. Season both sides with the salt. Transfer the waxed paper to a plate. Place, uncovered, in the freezer for 5 minutes. Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patties in the pan. Cook until no longer pink (1-2 minutes per side). Meanwhile, place the bun top and bottoms, cut sides down, in the pan. Cook until toasted, about 1 minute. (If the pan is not large enough to hold the patties and the buns, first cook one of the patties with the bottom bun and then start assembling the sandwich while the others cook). Just before the patties are cooked, place the cheese on one of the patties. Place one of the bun bottoms on a plate. Spread on 1 tablespoon of the sauce. Place the cheeseburger, cheese side down, on the bun. Spread 1 teaspoon of the sauce on the second bun bottom and place, sauce side down, on the cheeseburger. Top with the remaining sauce, the onion, lettuce, pickles, the remaining burger and the bun top.
Bring water to boil in a large saucepan. Add lemon balm, lemon peel, lemon juice, and baking soda and stir until baking soda dissolves thoroughly. The mixture will foam up after you add the baking soda so be sure your saucepan is large enough. Let cool and fill a spray bottle.
Combine chocolate, butter and sugar over low heat, until melted. Cool for 5 minutes. Stir in egg, coconut and sifted flours. Cover and place in the fridge for 1/2 hour. Roll 2 level teaspoon of mix into balls- roll in extra coconut, place on oven tray and flatten slightly. Allowing 2cm between drops. Bake in a moderate oven for 15 minutes, or until coconut is slightlty coloured.
Mix all ingredients together in a mixing bowl. Place mixture in casserole dish or baking pan. Bake for 20-25 minutes in preheated oven at 425 degrees F.
In a small bowl, combine chopped dried apricots and 1/4 c run. Let stand 20 minutes. Heat oven to 325°. Generously grease and flour a 10-inch Turk's turban mold or tube pan. In a food processor or blender process apricot halves until pureed. Stir in dried apricots with rum. In a large bowl, with electric mixer beat butter, sour cream, eggs, vanilla, and sugar until well blended. Add flour, salt, baking soda, and apricot puree mixture. Beat at low speed just until combined, scraping side of bowl frequently. Pour batter into prepared pan. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, invert and unmold cake onto flameproof plate with rim. In small saucepan, heat apricot preserves. Strain and stir in 1/4 cup rum. Brush apricot glaze over cake every few minutes while it's cooling until all glaze is used. If desired, garnish cake plate with clusters of seedless green grapes and fresh leaves. Bring cake to serving cart or side table. In a long handled ladle, gently warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside, slice cake and serve.
In a soup kettle, saute onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water; add to pan. Bring to a boil; boil for 2 minutes, stirring occasionally. Reduce heat. Add sauerkraut, cream and corned beef. Simmer and stir 15 minutes. Add cheese; heat until melted. Season to taste with salt and pepper. **Go easy on the salt as the corned beef is very salty. Garnish with rye croutons. **This tastes good made with reduced fat Swiss and fat free half and half--but can sometimes affect the texture.
In a large skillet over medium heat, cook the bacon pieces until they begin to crisp at the edges buy are still soft in the center. Set aside to drain. Leave one tablespoon of the drippings in the pan. Lower heat to med-low and add the onions and brown sugar. Cook until the onions are well caramelized (~20 min.). Add the garlic and spices and cook an additional five minutes. Add the liquid ingredients and the bacon back to the pan. Increase the heat to medium bringing the mixture to a boil, then reduce to low and simmer for about two hours. Check the mixture every 30 minutes. If it becomes too dry, add a few tablespoons of water. You want the final mixture to be moist and very sticky. Let the mixture cool slightly then put it into the bowl of a food processor and pulse about 20 times, or until it reaches your preferred consistency. Store in an airtight container in the refrigerator for up to a week.
1. Heat olive oil and garlic on medium high heat. 2. Add onions and shallots and cook until softened. 3. Add ground beef and cook until browned and no longer pink, then drain of excess fat. 4. Add seasonings to beef and marinara sauce4. 5. Add the riced cauliflower to the beef mixture and stir until coated. 6. Pour the beef into the crockpot. 7. Pour the beef broth into the crockpot and add cabbage. 8. Stir to combine everything. 9. Cook on high 3 hours or on low for 6 hours. If you don't have a crockpot, simply cook the ground beef in a Dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender.
Choose a frying pan (I use non-stick) big enough to fit all the potatoes in one layer. Melt the butter in this pan and lay in the whole baby potatoes or potato wedges. Cook over a low heat, so the butter does not burn, turning the potatoes several times so they become golden all over. Smaller potatoes should be cooked in 25 minutes, while larger ones may take up to 40 minutes. When they are tender, add the extra butter and the breadcrumbs. Saute for a couple more minutes until the breadcrumbs are crispy. Salt and pepper to taste. Serve immediately.
Cook the pasta al dente Drain and run under cold water until cool. Chop all the vegetables finely. Once the pasta is completely cooled and dry, mix in the vegetables. Add mayo then dill. Mix very well. Add shredded cheddar and mix well. Chill in the fridge at least two hours to let flavors meld.
Mix butter, cocoa, sugar and milk in saucepan and heat to boiling. Add salt, peanut butter, and vanilla. Mix well, then add 2 cups quick uncooked oats. Mix well, drop from spoon onto waxed paper and let cool.
Heat 2 tbsp of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside. Heat the remaining oil in a large skillet or saute pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 tbsp water). Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.
Heat oven to 350°F Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes. In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.
Put the haddock fillet, shrimp, and sole fillet into a large bowl and season with salt, pepper, and lemon juice, and refrigerate. melt the butter in a large saucepan, add the leeks and cook stirring until soft. Add the flour and stir in until absorbed. Gradually stir in enough milk to make a thick and creamy sauce. Blend in the honey and mozzarella cheese and cook for an additional 3 minutes. Remove the pan from the heat and mix in the fish and shrimp. Make alternate layers of fish sauce and lasagna in an oven proof baking dish, finishing with a layer of fish sauce on top. Sprinkle the parmesan cheese over top and bake for 30 minutes at 350°F.
Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan. In a large bowl, mix together the flour and brown sugar. Cut in the butter until it resembles coarse crumbs. Add the egg and mix well. Stir in 1 1/2 cups of the chocolate chips. Reserve 1 1/2 cups of the crumb mixture, and press the rest into the greased pan. Bake for 10 minutes. Pour the condensed milk evenly over the hot crumb crust. Sprinkle with 1 1/2 cups of toffee bits. Sprinkle with the remaining crumb crust mixture and the other 1/2 cup of chocolate chips over the top. Bake for 25-30 minutes, until golden brown. Remove from the oven and sprinkle with the rest of the toffee bits (1/4 cup). Cool on a wire rack and cut into bars. Bless Miller with every bite!
Preheat oven to 375°F Grease an 8x8-inch baking dish. Arrange tortillas on a flat surface. FILLING: Combine ingredients for filling in a bowl. Place 1/2 cup filling in the center of each tortilla. Fold top and bottom of tortilla over filling, Roll up tortilla from open end and place in prepared dish, seam side down. SAUCE: Heat oil in large saucepan on medium heat. Add onion and garlic and gently cook for 2-3 minutes until tender., Add next 4 ingredients. Cook for 3 minutes, stirring often. Add evaporated milk, bring to a boil, lower heat and cook until thickened, 3-5 minutes. Pour over tortillas,. Sprinkle with remaining cheese. Bake in preheated oven 20-25 minutes, until bubbling. Remove and sprinkle with cilantro and green onions. Let sit 5 minutes before serving. TIPS: Use part Skim Mozzarella cheese as a healthier option,. Sauce can be made a day ahead and refrigerated until ready to use. Serve with store bought guacomole and your favorite veggies!
To make the dough: Combine Iced water, cold buttermilk ans vinegar keep in freezer until ready. Combine flour, cornmeal, spices and sugar. Cut in cold pieces of butter until small pebbles form and is combined. Slowly add the liquid until a dough forms( You may not need all the liquid so add in stages), DO NOT KNEAD! Wrap dough in plastic film and rest in refrigerator for 1 hour. The Filling: Potatoes, granulated garlic , paprika,salt, pepper, olive oil and melted butter. Mix well and spread out on a cookie sheet. Bake in oven for about 25 minutes. In a large saute pan add 2 tablespoon of olive oil and saute onions , green onions and peppers season with salt and pepper. Cook till caramelized and reserve in a bowl. When potatoes are done combine in a bowl with the pepper and onion mix, add cream and cheese adjust seasoning/. Roll out dough to about a 6" inch circle. Place on corn meal scattered parchment paper. Add filling in the center leaving enough room to fold dough. Starting from the top fold dough around and upwards clockwise to from an open pouch be firm in your pinching as you form the scalloped edge. Make 4 indentations at 12, 3, 6 and 9. Bake in a preheated 420 degree oven for 20 minutes. Remove from oven and add the eggs in each of the indentations, season yolks and bake for 10 minutes more or until eggs are sunny side up. Garnish with green onions allow to rest for 5 minutes before serving in wedges each with an individual egg! Bon Appetit.
Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. In the drippings, saute green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon. Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
Melt (salted) BUTTER in heavy skillet over medium high (sauteing)heat. Carefully remove stems and set aside. Place mushrooms in skillet, dome side up, and heat for three to five minutes. Then turn all over, dome side down. In another three to five minutes, the caps will fill with liquid. Carefully remove the caps from the skillet without spilling any liquid and place on plate. Salt lightly to taste and serve hot.
Prepare pasta according to package directions; drain. HINT - save 1/4 cup pasta water to add to pasta later if it needs more liquid. Stir all other ingredients into hot pasta, saving a little of the Parmesan to sprinkle on top. If the dish seems too dry, you can add a little of the reserved pasta water (the starch in that water helps to bind the sauce). A nice variation is to toss in about 20 grape tomatoes (split in half first) as you toss all the ingredients. They add wonderful color and flavor.
Place the fresh pineapple chunks, water, and cornstarch in a food processor. Blend the pineapple mixture using medium to short pulses until the mixture is quite liquid. Place the pineapple mixture in a small saucepan. Add remaining ingredients to the sauce pan. Cook over medium heat until thick. Be sure to stir constantly because the high sugar content will make it more likely to stick. Use for egg rolls, chicken, Bar-B-Q, or any of your other favorite meats.
Heat oven to 325 degrees F. Lightly grease a 10"casserole dish. Layer half the chips and 1/2 the salsa, half the olives. Top with all the peppers& meat plus 1/2 the cheeses. Repeat using the rest of the chips, salsa, olives and cheeses. Top with sourcream. Bake for 30 minutes. Let stand for 10 minutes before serving.
Place the flour, salt and pepper on a plate, mix well and use to coat the fish, shaking off any excess flour. Melt the butter in large frying pan until sizzling, add the fish and cook for 6 minutes on each side until well browned all over. Remove from the pan with a slotted spoon and set aside in warm place. Meanwhile, place the mango, garlic, tarragon, onion, tomato, ginger, sugar and stock in a food processor and process until smooth. Add blended sauce to frying pan, bring to the boil stirring then reduce the heat and simmer, uncovered, for 2 minutes. Return the fish to the pan, spooning the sauce over fish, cover and simmer gently for 15 minutes, turning the fish once. Serve immediately.
Preheat the oven to 375°F Bring a kettle of water to a boil and set aside. Spray 6 8-ounce ramekins with cooking spray. In a food processor or blender combine the pumpkin, cottage cheese, soy flour, brown sugar, egg yolk, molasses, ginger, cinnamon, salt, nutmeg, and pepper and puree until smooth, about 1 minute, scraping down the sides of the food processor once or twice. In the bowl of an electric mixer fitted with a whisk, combine all the egg whites and the pinch of salt and beat on medium speed until soft peaks form. Pour the contents of the food processor into the whites and fold together until well blended. Spoon into the prepared ramekins and place 5 of the ramekins in a large roasting pan. Set the pan in the oven and pour in water to come 1-inch up the sides of the ramekins. Place the remaining ramekin in the pan and bake until puffed and browned about 35 to 40 minutes. Sift the powdered sugar over and serve.
Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long). Grate the ends using a hand grater & place into a fine mesh strainer. Cut the cucumbers in half, then again lengthwise. Scoop out seeds so you have four boats & run the bottom side of boat across a grater. This creates a flat bottom so the boat doesn't rock. Save the shavings & rough chop into the grated cuc ends from above. The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes. Remove grated cuc from the strainer, add to bowl. Add 2oz feta, white pepper and dill weed. Stir gently. Chill at least a couple hours but no longer than 12 hours. Wipe the boats dry (makes the stuffing easier) and place stuffing inside. Garnish: black lava sea salt & dots of sriracha mixed with mayo. You can also slice into smaller bite sized "U's" if you refrigerate after stuffing to re-firm the feta/cuc mixture. Prep time does not include refrigerator marinade time.
Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places. In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight. Light a grill. Remove the chicken wings from the marinade (pantry sauce), leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes. Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.
For filling, in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat. In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon, and baking soda. Stir in melted margarine till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2" pan. Bake in a 350 oven for 20-25 minutes. Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake in the 350 oven for 20-25 minutes more or till topping browns. Cool in pan on a wire rack. Cut into bars.
In bowl, all ingredients, gently folding in crab. Microwave on high 1-2 minutes or until hot and bubbly.