HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. While browning ground beef, cook instant rice according to box directions. Warm refried beans in small saucepan. In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix. Stir well. Cook covered for 5 to 10 minutes until meat and sauce are combined. Add cooked rice and kidney beans to meat mixture. Cook until warmed throughout. Warm tortilla shells in microwave for 10-12 seconds. Cover center of shell with refried beans. Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer. Fold over one side of tortilla, then fold in both ends. Finally fold over the other side of tortilla. Carefully place tortilla folded side down on a warm/hot frying pan or griddle. Let brown then turn over and brown other side.
Preheat oven to 350°F. Combine dry ingredients. Mix liquid ingredients thoroughly. Add wet ingredients to dry. Stir until moist, but not smooth. Stir in pumpkinseeds. Fill muffin cups 2/3 full. Bake for 15 minutes (or longer - mine took half an hour!).
In a small bowl dissolve the yeast in the warm milk. In a large bowl put sugar, flour, egg yolks, butter rum add yeast mixture and using a wooden spoon stir all ingredients together. Turn dough out onto a lightly floured surface and knead by hands until comes together than add dry fruit (chopped into small pieces), candied fruit, anise, nutmeg, almonds and zests. Knead until you have moderately stiff and smooth dough. About 8-10 minutes. Shape into a ball. Place into greased bowl, turning once to grease surface. Cover with plastic wrap. Let it rise in a warm place until double in size about 1 1/2 hours. After that punch dough down. Turn out onto a lightly floured surface. Roll out into rectangle 4cm thick and then fold the long side over by half and other side over the first half (like business letter). Carefully transfer the dough to the baking sheet. Let it rest for 20 minutes covered with towel. Preheat oven to 180°C Bake until golden brown about 30-40 minutes or until a wooden toothpick comes out clean. While still hot brush with melted butter and sift a lot of icing sugar over the top.
Open tins of tomato soup and place in saucepan. stir in 1 cup water. add curry powder, tabasco, crab and sherry. bring to a gentle boil and simmer for 2-3 minutes. Before serving, season with salt and pepper and add a cup of cream, flick on some parsley. Serve with fresh crusty bread.
Preheat the oven to 200c. Place the flour, baking powder and sea salt in a large bowl and mix together well. Make a well in the centre of the flour and gradually add the milk and buttermilk, stirring with a wooden spoon until a soft dough forms. Turn dough out onto a lightly floured surface and knead until smooth. Roll out the dough to a 30cm square. Put the tomatoe puree, barbeque sauce and oregano leaves in a bowl and mix to combine, then spread the tomato mixture over the dough and then top with cheese and the ham. Roll the dough to enclose the mixture. Slice the roll into 15 pieces and place the scrolls side by side onto a baking tray lined with baking paper. Brush the tops of scrolls with the beaten egg and bake for 20 minutes or until scrolls are golden in colour.
Halve, deseed and peel the avocados. Slice lengthways into 1 cm thick slices. Place in a large bowl, drizzle with lime juice and season with pepper and salt. Toss gently to coat with the lime juice. Set aside for ten minutes. Preheat the grill on a medium-high heat. Cut bacon rashers in half, unless your have bought middle rashers in which case they are probably just the right size. Place the bacon on the grill in a single layer. Grill for 2 to 3 minutes on each side or until the bacon is beginning to crisp. Drain on the bacon paper towels. Grill the bread for one to two minutes on each side or until golden and toasted. (optional) Some people may want their bread untoasted. Spread lightly with butter. (optional). Place toast on plates. Top with avocado, bacon and a sprig of parsley. Serve.
In a large pot, heat oil, saute onion, carrot, and jalapeno, until soft, about 10 minutes. Add garlic and spices and saute 2 minutes. Stir in water or broth and scrape any spices that stuck to the pan. Stir in green chilies and lentils. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes until lentils are tender. Uncover and stir in bouillon cubes, if using, and sugar. Stir in spinach, zucchini, corn and olives. Bring to a boil and cook until zucchini is tender about 5 minutes. Remove from heat, stir in tomatoes, lime or lemon juice and salt to taste. Serve with desired toppings.
In large saucepan, heat oil over medium heat; cook carrots, onion, red pepper, garlic and ginger, stirring often, for 5 minutes. Add stock and lentils; bring to boil. Reduce heat, cover and simmer until carrots are tender, 15 to 20 minutes. With immersion blender or in batches in blender, puree soup; return to simmer. Season with lemon juice and salt. Parsley Cream: Meanwhile, finely chop parsley and green onion; place in small bowl. Mix in sour cream and cayenne pepper. Ladle soup into bowls. Garnish with dollop of Parsley cream.
Mix all ingredients together with mayonnaise. Lightly spray a round baking dish with Pam. Put mixture in the dish. Spread bread crumbs on top to cover the dip. Bake at 375 for 45 minutes or until brown on top. Serve with assorted crackers.
Combine topping ingredients in a small bowl. Preheat oven to 350. Drain the chickpeas thoroughly in a colander, and rub them between the palms of your hands to loosen and remove the skins. After separating and discarding the skins, place the chickpeas in a food processor and process until smooth. Spoon the puree into a bowl and stir in the eggs, sugar, baking powder, cinnamon, orange zest, and orange juice. Grease and flour a 1 pound loaf pan. Pour the cake mixture into the loaf pan. Level the surface and bake 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Remove cake from oven, and let stand in the pan for 10 minutes. Remove from pan, place on wire rack, and sprinkle with cinnamon sugar topping to taste. Reserve remaining cinnamon sugar (if any) for another use.
To start with, cut tofu into 1 inch diamond shaped pieces. Heat oil in a wok. Roll tofu pieces in cornflour. Now, deep fry them in hot oil on medium flame until the edges start to turn brown. Remove from wok, drain onto absorbent paper and keep aside. Blend 1 tbsp cornflour (this much will be leftover) in quarter cup of water. Keep aside. Peel onions and cut'em into thick slices. Peel, wash and crush garlic. Slice green chillies. Wash, halve, de-seed and cut capsicum into thick strips. Heat 2 tbsps. oil in a wok. Add garlic and stir-fry for a minute. Add green chillies, onions and capsicum. Saute for a few minutes. Add tofu. Stir in stock. Add salt, pepper powder, soy sauce and chilli sauce. Stir well. Stir in the blended cornflour. Cook on high flame, stirring until the sauce thickens to coat the tofu and vegetables. Serve rightaway with hot rotis or naan or parathas or even kulchas! Enjoy your meal!
Pulse the pine nuts in a food processor until it resembles a coarse meal. Empty into a large mixing bowl. Saute the vegetables (minus the beans) with the oil over medium heat until everything is softened. Take off the heat. Preheat the oven to 350°F and grease an 8x8 baking dish with oil or spray. Add the beans, rice, vegetables, seasonings, soy sauce, ketchup and flour to the mixing bowl and mash/mix everything together. If the "batter" seems to dry, add some vegetable broth to moisten. If it seems to wet, add some more flour. Scoop the mix into the baking dish and level out the top. Place in the oven to bake for 1 hour. After about 40 minutes, take out the loaf and spread some ketchup over the top (optional) and place back in the oven to continue baking. Let the loaf cool for 10-15 minutes and either turn out onto a platter, or just serve out of the dish. I served mine with a baked potato and steamed veggies.
Preheat oven to 400°F Let pie crust stand at room temperature for 15 minutes. Line a 12" pizza pan or baking sheet with foil. Unroll crust onto prepared pan. Sprinkle cheese, italian seasoning and rosemary to within 1" of pastry edge. Arrange tomato slices on top of cheese. Mix pepper and garlic powder. Sprinkle over tomatoes. Fold edges of pastry over tomatoes. Bake for 22-25 minutes or until golden brown. Let stand for 10 minutes. Use foil to transfer tart to serving platter. Cut into wedges to serve.
For the onions: put the onion in a saucepan and add the sugar and vinegar. Simmer until the onions have softened and the syrup has cooked down until thickened and sticky. Season and set aside. For the mango sauce: heat the oil in a saucepan and fry the diced mango with a pinch of salt for 8-10 minutes, until very soft. Tip the fruit into a liquidiser and blend until smooth. Push through a sieve and stir in the chopped chilli. Leave on one side. For the chicken: split the chicken breasts in half horizontally, and using a mallet or the base of a heavy pan, bat out each breast between 2 sheets of plastic until flattened - about 0.5cm thickness. Coat the chicken with the jerk sauce and pepper. Leave to marinate in a covered bowl, inside the fridge for an hour or two - overnight if you have the time. Preheat a heavy skillet, and cook the chicken on a high heat for about 3 minutes on each side until tender. After cooling the chicken for a minute, cut the meat into thin shreds. Fill a large bowl with about 0.5-litre lukewarm water; stir in the vinegar and add salt and the sugar. Briefly dip each rice paper wrapper into the warm water. As soon as it softens, lay it out on a damp tea towel, dabbing away any excess water with a paper towel. In the centre of each wrapper put a few salad leaves and 2-3 mint leaves. Pile on a generous teaspoon each of shredded carrots, spring onions and cucumber. Top with a heap of shredded chicken. Finish with a sprinkling of pickled red onions and a sprinkling of sesame seeds. Fold over the ends of each wrapper and roll around the filling in a cigar shape. Halve each roll for easy handling, and serve with the mango dipping sauce.
Soak Wooden Skewers in water for 10 minutes. Thread skewer ingredients onto skewers, alternating chicken/fruit and veggies and place into a shallow dish. Whisk marinade ingredients together, adding salt and pepper to taste. Pour over assembled skewers. Marinate in refrigerator for up to 2 hours. Place marinated skewers onto indoor grill, close grill cover and cook, approximately 5-10 minutes until veggies are crisp-tender, and chicken is cooked through and juices run clear.
STEP ONE: In a large pot over medium heat saute onions in melted butter until soft and translucent but not caramelized. STEP TWO: Add seasonings to onions; continue to saute for 2 to 3 minutes till they are well incorporated. STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes. STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain. STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature. STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita.
In a small bowl, combine oyster sauce, sesame oil, soy sauce, salt and pepper. In a separate bowl, whisk together broth and cornstarch until cornstarch is dissolved. In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain water. Return to saucepan and toss with oyster sauce mixture. In a large wok or skillet over medium-high heat, cook shredded ginger and red onion in hot oil about 30 seconds, or until onion just begins to wilt and become slightly translucent. Add red pepper, carrots and snow peas, and stir-fry 2 minutes, or until vegetables are almost cooked. Add fake bacon and vegetable broth-cornstarch mixture. Bring to a boil and cook, stirring, until sauce is slightly thickened, about a minute. Add noodles and toss well to combine.
Place the herbs in a large sterile jar and top with the cider vinegar. Cover tightly and leave in a dark cupboard. Do not open for 6 weeks.
Prepare rice according to directions. Pour rice into medium bowl and toss with 1 tbsp vinegar. Set aside. Thinly slice cucumber and avacado. Break up crabmeat into chunks. Mix lettuce leaves with seasoned rice, cucumber, avocado slices and crabmeat. In separate cup, mix together soy sauce and remaining 2 TBL of seasoned rice vinegar. Drizzle this dressing over salad, and add pickled ginger on top of salad.
Scald cream, pour over chocolate. Let sit 1-2 minutes, stir gently until chocolate is melted and glossy.
Preheat oven to 350 degrees. Press cookie dough evenly into greased 13x9 inch pan. Bake 15-18 minutes or until light brown. Spread caramel evenly over top of cookie base while still hot. Sprinkle chips on top of caramel. Allow chips to soften and carefully spread. Cool, then refrigerate to set chocolate. Cut into bars.
Place corn in enough unsalted cold water to cover. Heat to boiling. Boil uncovered 2 minutes; remove from heat. Cut enough kernels from ears to measure 2 cups. Heat oven to 350. Heat 2 tbsp butter in saucepan over medium heat. Cook onion and bell pepper in butter for about 2 minutes, stirring occasionally until onion is tender; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in corn and egg. Pour into ungreased 1 quart casserole. Mix crumbs and 1 tbsp melted butter. Sprinkle over corn mixture. Bake uncovered for 30-35 minutes or until bubbly.
Pour boiling water over the tea bags, then cover & brew for 5 minutes. Squeeze the excess tea from the bags, then pour into a large pitcher. Stir in the sugar & let cool. EXCEPT for the club soda, add remaining ingredients to the tea & chill at least 2 hours. Just before serving, add club soda, then pour into ice-filled glasses.
In a cocktail shaker, combine rum, banana liqueur, lemon juice, thyme syrup and egg white. Shake gently to mix. Add ice to fill, then shake vigorously. Strain into a coupe, sprinkle bitters on top of the foam and garnish with fresh thyme. For the thyme syrup: Combine sugar, water and thyme sprigs in a small saucepan and bring to a simmer over medium-high heat, stirring often to dissolve sugar. Once the mixture is simmering, strain into a heat-proof airtight container and refrigerate until ready to use.
1. In a saucepan over medium heat, heat oil. Add carrots, sweet potato, and onion. Cover and cook, stirring occasionally, until vegetables are softened and brown slightly, about 10 minutes. Add ginger, stir, and cook 1 minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes, or until vegetables are soft. 2. Transfer soup to a blender and puree until smooth. Add coconut water and blend to combine. Return soup to saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through. Garnish with red pepper, pepitas, basil, and green onion, if desired.
Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside. Heat oil in a lg., thick pot on med-high heat. Add chicken thighs, brown on all sides and cook about 10-15 minutes. Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes. Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot. Add onions, celery, bell pepper, and garlic, and saute until tender. Stir in tomato with chili's, tomato sauce, the rest of the Tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes. Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered. Fold in cooked rice, and simmer about 10 minutes.
Preheat oven to 350F and grease a 9-inch pan. Mix almond meal, buckwheat, salt, cinnamon, orange zest and baking powder together. In a separate bowl, beat the butter with 1 cup (200g) of sugar until fluffy. Beat in the egg yolks one at a time. Stir in the dry mixture alternately with the milk, until everything is evenly combined. In a separate bowl, whip the egg whites with 1/4 sugar (50g) until stiff. Stir in one quarter of this mixture with the cake batter to lighten it up, and then gently fold in the rest of the whipped egg whites with the cake batter. Scrape batter into the greased pan, and smooth out the top. Bake in the preheated oven for 50-60 minutes, until a knife inserted in the centre comes out clean (cover loosely with foil if the top is browning too quickly). Cool for 10 minutes before loosening the cake from the pan, and then allow to cool completely.
Put hamburger and water into a mixing bowl, along with any seasonings you like -- Mix together (I use my hands) -- Divide into fourths, thirds, or halves, depending on how large of a burger you want -- Flatten to shape the burgers (I stick 'em between two sheets of wax paper and press with my hand) -- Cook the burgers just like you would normally -- They will be very soft and hard to handle, so be careful placing them into the pan, or grill -- GENTLY flip the burgers when you think they are about half done. They will be firmed up good by the time they are done cooking. Cook til juices run clear (for well done) but do NOT press on the burger while cooking -- Works great whether cooking on a grill or the stovetop. Put the cooked burger into your favorite bun with your favorite condiments and,. Say goodbye to dry burgers forever -- .
Squeeze grapes to separate pulp from skins. Boil pulp 5 minutes, then strain to remove seeds. Add skins to pulp and boil 10 minutes. Combine cornstarch and sugar, mixing until well blended. Add this to grape mixture along with the lemon juice, bringing to a boil again and cooking until thick. Cool. Heat oven to 350 degrees. Mix oats, flour and brown sugar. Cut in butter until crumbly. Press half of this mixture into a greased 8x8-inch baking pan. Spread with grape mixture. Top with remaining oat mixture. Bake 45 minutes until golden.
Toss the carrots in the olive oil along with the spices. Arrange the carrots in a single layer on a baking sheet. Roast in a preheated 400F oven until tender, about 20-30 minutes, turning them once in the middle. Simmer the quinoa in the water along with the spices until the water is absorbed, about 20 minutes. Mix the carrots, quinoa, chickpeas, onion, raisins, pine nuts and parsley in a bowl. Mix the olive oil, lemon juice and zest, moroccan spice blend, salt and pepper in a small bowl and then toss the salad in it.
Remove fruit chunks from chutney and cut fine. Place prepared chutney in medium bowl and add remaining ingredients. Mix well. Cover and chill one day before serving. Serve with thin crackers.
Place all ingredients except for the raisins, in the order recommended by bread maker manufacturer. Select the "Basic" or "White" cycle and press start. Add in raisins at the "add in beep". Remove bread from machine/pan immediately when done, cool bread completely on rack before slicing.
In a medium bowl, whisk oil, lime juice, cilantro, jalapeno peppers, garlic, cumin, salt, and pepper. Add bell red and green peppers and both types of onions, and toss well. Add beans, and toss again. Cover, and refrigerate several hours or overnight, mixing occasionally. Taste, and adjust seasonings as necessary; extra salt and black pepper do wonders, even though Glenda gets upset if I add too much salt. Toss well before serving, or drain if desired (only if you are a real wimp!) This recipe should be doubled or tripled! It keeps a long time in the refrigerator, and it tastes great! Actually, the longer it sets, the better it tastes, so make it in advance if you can.
Preheat the oven to 300°F In a heavy cast-iron Dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 4 to 6 minutes. Add the onion and cook, stirring, until it is softened and lightly caramelized, 3 to 4 minutes. Add the garlic and thyme, and cook for 1 minute longer. Then add the beans, coffee, barbecue sauce, brown sugar, mustard, molasses, hot sauce, and pepper, and stir to combine well. Add the water and salt, raise the heat, and bring to a boil. Cover the pot, transfer it to the oven, and bake for 2 hours, undisturbed. Remove the pot from the oven, and stir the beans. Re-cover the pot and continue to bake until the beans are tender, about 1 hour longer. When the beans are tender, remove the cover from the pot and continue baking until the liquid has reduced to a thick, saucelike consistency and the beans are thick and flavorful, 1 to 1 1/4 hours. Remove the pot from the oven, and remove the thyme sprigs. Adjust the seasoning if necessary, and serve the beans either hot or warm.
Place brown sugar, chili powder, cumin, coriander and grill seasoning in a gallon size food storage bag. Drizzle chicken with EVOO. Use tongs to spread the EVOO over the chicken. Place chicken in the bag with the seasonings and shake around until chicken is coated. Heat a grill pan (or skillet) over medium high heat. Place chicken on pan and cook around 5 minutes. Turn to cook the other side. Check the chicken with a meat thermometer to ensure it reaches 165 degrees. Enjoy.
Mix all marinade ingredients and place in a large zip lock bag with steak tips. Place in refrigerator and marinate for 8 hours or overnight. Take meat out off the refrigerator at least an hour before cooking, to reach room temperature. Grill, broil or bake to desired doneness.
To make Garlic Aioli: In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream slowly until the mixture is pale in color and thick. Remove from the processor and refrigerate for at least one hour. To assemble the Spicy Garlic Bread: Preheat oven to 400. In a mixing bowl, combine the aioli, jalapenos, artichoke hearts and parmesan cheese. Mix well. Season with salt and pepper. Slice the bread in half lengthwise (if not already cut). Spread the mixture over each half of the bread. Place on a parchment lined baking sheet and bake until golden and bubbly. About 20-25 minutes. Remove from the oven and cool slightly before slicing.
Heat 1 inch salted water to boiling; add Brussels sprouts. Heat to boiling; cover and reduce heat. Simmer 8-10 minutes, or until tender; drain. Fry bacon over medium heat until crisp. Remove bacon with slotted spoon; reserve drippings. Cook and stir onions in hot bacon drippings until tender. Stir in Brussels sprouts, sour cream and pepper; salt to taste. Heat until hot; sprinkle with bacon and paprika (if desired).
In a medium saucepan, melt margarine. Stir in bulgur, onion and celery. Cook over low heat, 10 to 15 minutes. Stir in water and beef bouillon; bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until bulgur is tender and water is absorbed. Stir in parsley.