HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and soak the moong dal and rice in plenty of water. (room temperature) for 2 hours. Drain the dal and rice and grind them along with the green chillies, ginger and curry leaves (if using). Add a little water for easy blending. I usually add upto half a cup of the soaking liquid because I prefer thinner dosas. Add salt and asafoetida powder to the batter and mix well. ***The batter may be stored in this form in the refrigerator for upto a week. Before making dosas, garnish the batter with lots of chopped cilantro leaves. Some coconut and chopped onions may be added too. (I usually omit both). Make dosas or pancakes using very little oil on a non-stick pan. Enjoy as is or with some green chutney or pickle! I sometimes spread some chutney on the dosas, roll them up and chop them, stick a tooth-pick into each piece and serve as fun appetizers!
sautee onions in butter until tender, about 5 minutes. Add spices and stir. Add all other ingredients. Bring to a soft boil, then turn down heat and simmer for 20 minutes. Serve warm or cool.
Fry bacon in a large non-stick skillet until it is crisp; transfer bacon to a paper-towel lined plate to drain; discard all but 2 tablespoons bacon drippings from skillet. Cook okra, onion, and bell pepper in hot bacon drippings over medium-high heat for 5 minutes or until tender, stir frequently. Add in rice and remaining ingredients; bring to a boil. Cover, lower heat, and simmer 20 minutes or until water is absorbed and rice is tender. Take skillet off burner; add in bacon, stir to combine. Let sit 5 minutes.
Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften gelato slightly in refrigerator, about 20 minutes, before serving. Cook's notes:.  Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.  Gelato keeps 1 week.
Preheat oven to 425°F. Coat a 2-quart casserole dish with cooking spray. Place potatoes in prepared dish. In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed. Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. 2 Points yields about 1/2 cup per serving.
Rinse the lentils well. In a saucepan, add water and lentils; cover pan and bring to a boil. Lower the heat, uncover the pan, and simmer for 30 minutes or until tender. In a big soup pot, heat vegetable oil over medium-high heat. Add onion and minced chile; saute for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often. Add in the 2 cups of water. Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes. While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl. When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice. Simmer just until the spinach has wilted. Add salt to taste and serve.
Preheat the oven to 200C/400F/gas mark 6. Partially cook the potatoes in salted boiling water for 10 minutes Drain and set aside to cool slightly. Meanwhile, fry the sausage pieces in a pan for 5 mins until golden. Remove and set aside. Add the onion slices to the pan and fry for 5 minutes. Return the sausages to the pan with the baked beans, heat through and season to taste. Spoon the mixture into a casserole dish. Thinly slice the potato and arrange them on top of the bean mixture, overlapping them. Cover with a lid or foil and bake for 10 minutes Remove lid and cook for a further 10 minutes.
Mix first 3 ingredients until creamy. Mix in next 2 ingredients. (Mixture will form clumps). Stir in peanuts and chocolate chips. Press dough onto an ungreased 15x10x1-inch jelly-roll pan. Bake for 15 to 25 minutes at 375°F or until edges are golden brown. -=OR=-. Press dough into nonstick baking pan. Bake for 23 to 28 minutes at 350°F, or until edges are golden brown. Cool completely. Stir together peanut butter and powdered sugar. Add hot water until it is the right consistency for drizzling, and drizzle it over the cooled bars. Cut into bars or break into irregular pieces before serving.
Preheat oven to 350°F. Most tenderloins of this size will come in two pieces. Wrap each piece with a slice of bacon and place in a loaf pan or other similarly-sized dish. Mix vinegar, water, and sugar until blended and pour over tenderloin. Arrange apple slices along the end of the pan and between the two pieces of tenderloin. Sprinkle raisins, pine nuts, and brown sugar on top of the pork. Cover with foil and bake for 45 minutes. Uncover and bake for another 15 minutes. Let cool slightly and serve!
Sift the dry ingredients together into a mixing bowl. Add the wet ingredients and stir gently just until incorporated; the batter should be slightly lumpy. Drop batter onto a hot griddle and cook until the bubbles on top have burst, forming small craters. Flip and cook until golden brown. Makes about ten 4-inch (10 cm) pancakes, to serve 4.
In the work bowl of your food processor, fitted with metal blade, process onion, pecans and garlic until ingredients are finely chopped. Transfer mixture to a large saucepan over medium heat. Saute with butter until onions are opaque and pecans are light brown -- 5 to 8 minutes. Add chicken stock, pumpkin puree, salt, thyme, nutmeg and white pepper. Bring to a simmer. Reduce heat to low and simmer, uncovered, for about 20 minutes. Stir in cream. Pour into pre-heated soup bowls. Garnish with parsley sprigs. Enjoy!
Preheat oven to 325 degrees. Grease 8 x 8 baking pan. Melt butter in a small sauce pan and add Hint of Mint chocolate mix and sugar. Stir to dissolve, then pout into a bowl and let cool. Add the beaten eggs, vanilla extract, and sifted flour, mix well into a smooth batter. Pour into a pan and bake for 40-45 minutes. Leave to cool and cut into squares. Store in an air tight container.
Pour boiling water over oatmeal and let stand for 20 minutes. Beat margarine until creamy. Gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oatmeal, flour, and spices. Bake in 9 inch square pan for 50-55 minutes. To frost, leave cake in pan. Mix frosting ingredients and spread evenly over over cake. Put cake under broiler until frosting becomes bubbly. Serve warm or cold.
Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well. Add some water - bit by bit, kneading well so it makes a pliable dough. Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface. Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles. Turn them over and cook the other side. When the Lefse have been cooked - they should be smooth and soft. Eat them as I have suggested in the Introduction! For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.
Cook oatmeal in microwave or stovetop as you normally do. While cooking, slice up banana: 1/4-inch slices, cut into four pieces. When oatmeal is done, add coconut extract and banana. If desired, add a sweetener and/or milk to thin oatmeal.
Pound steaks on both sides. Sprinkle with salt and pepper. Dust with flour. Heat oil in heavy skillet with tight fitting lid. Brown steaks on both sides. Add soup mix, water, and worcestershire sauce. Cover and simmer for 1 hour.
Mix all of the ingredients in a bowl, and stir until well combined. You can even toss it in the microwave for a few seconds if you prefer it to be warm. Enjoy! (Add more peanut butter or Splenda to your liking.).
Combine all ingredients except salt, pepper and tomatoes in slow cooker. Cover and cook on low until beans are tender, 7-8 hours; adding tomatoes during the last 30 minutes. Discard bay leaf and season to taste with salt and pepper.
Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves. Serve over your favourite, freshly-cooked, al dente pasta.
Prepare the Head of Garlic: Slice top off garlic head; remove loose outer skin. Drizzle 1 tbsp Avocado oil over garlic. Roast in hot oven, until skin is golden brown. Allow to cool, then squeeze out roasted cloves, and crush with a fork; the aroma will excite you. Add to all other Marinade ingredients, and blend well; please note total preparation time includes overnight marinating. Prepare the Lamb: Pound the Lamb to approximately one-half its original thickness; Pour Marinade over Lamb; cover and allow to Marinate overnight; turn from time to time, for thorough marination. Next Day: Preheat oven to 350 F -. Remove the Lamb from the Marinade; Gently scrape off Marinade vegetables and set aside for future use. Drain liquid through sieve, and squeeze all juices through; set this liquid aside for deglazing pan; put the marinade vegetables aside to be used for the stuffing. Stuff the Lamb as follows: To the Chestnut puree, add one-half the vegetables from the Marinade, and mix to blend; you want to create a spreadable "butter"; if necessary, mix in little oil to help the spreading; you may not need it, the Herbs will be quite moist. "Butter" the Lamb with chestnut mixture; be sure you use all of this mix. Lay the Prosciutto slices lengthwise on the Chestnut mixture; spread out and press down gently. Lay the 4 whole Cilantro Roots across the Prosciutto, and press down gently. Lay the Asiago slices lengthwise on the Cilantro Roots and press down gently. Spread the balance of the marinade vegetables over the Asiago slices and press down gently into the cheese. Starting at the narrow end, roll the meat tightly; tie well with butcher's twine, three or four strings across and one lengthwise to keep the meat together. Cook the Lamb as follows: In 2 tbsp Extra Virgin Olive oil, saute the sliced garlic until golden brown. Discard garlic, you won't be using it again. In the oil, and saute pan, brown the rolled lamb on all sides, including the ends; you will have to hold it in place; do not puncture the meat, you will lose flavourful juices. Tuck in the two sprigs of Fresh Rosemary under the string and roast in an uncovered pan; discard the rosemary sprigs when the meat has finished roasting. Cook prepared lamb in 350F oven about 20 minutes per lb. fully stuffed. Deglaze the pan in the usual way, using liquid from the marinade. Slice the rolled lamb with string intact to keep dressing in place; remove the string after slicing meat.
Brown the beef and mix in some barbecue sauce. While the beef is cooking, flatten out the biscuits with a rolling pin and lay them in a muffin pan. Push them down a little bit into each muffin. hole. Sprinkle some cheese in each one, then spoon in the beef. Place in oven and cook according to the biscuit directions. When they are done, turn the muffin pan upside down and shake the "hats" loose. They resemble cowboy hats when they are done and upside down. Kids love them and they are so easy to make! You can put other things in them if you like.
Saute onions and garlic in butter until tender. Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic. Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off. Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes. Stir in peanut butter, cover and cook on low heat for 25 minutes. Add raisins, stir and let them warm through for 5 minutes. Serve over rice.
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7-10 minutes. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.
Brown ground beef; drain. Stir salsa and cream cheese and mix well on medium heat. Add 3 teaspoons of taco seasoning - the kind you buy in the packets at the grocery store. Simmer on low until mixture has thickened a bit. Fill warmed taco shells with beef mixture. Top with lettuce, tomato, green onions and sour cream.
--If preparing for camping, package in advance--. Mix diced bread, parsley and spices in one sealable bag. Mix onions, pepper, celery,and garlic in another bag. --To prepare stuffing--. Combine diced bread, onions, peppers, celery, garlic and spices. Stir in melted butter or margarine. Fill each trout cavity with stuffing mixture. Sprinkle with paprika. Spray pieces of heavy duty foil wrap with cooking spray. Wrap fish in the foil tightly. Bury in hot coals of your campfire or grill for about 10 minutes or until fish flakes easily with a fork.
Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners. Cream butter and sugar until fluffy. Add eggs and blend well. Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt togethr into this mixture. One at a time, add the following ingredients: buttermilk, vanilla, and water. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely. Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.
Mix the the cornstarch, cocoa, sugar and salt well in a 2-quart saucepan. Gradually add in the milk and cook over medium heat stirring constantly. Bring to a boil and boil for one minute stirring constantly. Remove from heat and add in margarine and vanilla.
Preheat oven to 190°C. Line a baking tray with baking paper. Preheat a non-stick frypan with a light spray of oil. Cook and stir onion and garlic for 2-3 minutes until soft. Add tomato paste, vegetable & beans; cook for 3 minutes. Remove from heat, season to taste. Lightly spray each phyllo sheet with oil, arrange in a stack on tray. Spread vegetable mixture along one long edge, leaving a 5cm border. Fold in short ends, roll to enclose filling. Centre strudel on tray, seam side down, lightly spray with oil and sprinkle with herbs. Bake for 30 minutes until golden, cool slightly and cut diagonally to serve.
Saute the onions and garlic in oil until the onions are translucent, stirring occasionally. Add the spices. Add the tofu and cook for a minute or two, stirring constantly. Add the chickpeas and about 1/4 Celsius of their liquid and simmer for five minutes. Add the tomatoes and cook until thoroughly heated. Add salt to taste. Serve topped with cilantro and/or yogurt, if you like, over rice.
Cook the green beans for about 5 minutes in boiling salted water; dash them into a bowl of cold water to stop the cooking. Peel artichokes under cold water. When peeled, drop them into a bowl of cold water with the lemon juice to prevent darkening. At serving time, melt butter (margarine) in a large skillet. Cut artichokes into thin slices. Add artichokes and beans to the skillet. Shake skillet and gently stir the veggies until heated through 5-6 minutes. Toss with parsley and oregano. Serve.
Combine ingrieidients in a shaker with ice cubes and pour into a martini glass.
In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
Boil the potatoes in salted water for 25 minutes, or until just tender. Drain, let cool enough to be handled and peel. Cut into 1/2 inch slices and put in a large bowl. Whisk together the olive oil, vinegar, mustard, paprika and salt and pepper and pour dressing over potatoes; add the bell pepper, 1/2 cup of the onion, the garlic clove and toss. Let salad marinate, loosely covered and at room temperature, for 1 hour. Stir in sour cream, egg, 1/4 cup onion and dill pickles and season to taste. Chill salad, covered, for 2 hours or overnight. Serve at or close to room temperature.
Preheat oven to 400°F In a mixing bowl, combine flour, Spenda, sugar, baking powder, baking soda, salt and almonds; stir. In a separate mixing bowl, combine beaten egg, buttermilk, butter and Amaretto. Whisk well. Add wet ingredients to dry ingredients and mix until comgined. Spoon batter into greased muffin pans or paper lined muffin pans. Bake for 15-20 minutes until golden brown.
Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes. To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm. Cook angel hair according to package directions and drain. While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat. Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate. Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts. Serve over cooked angel hair pasta.
Dip Blend: Blend dried dill and dried chives, garlic powder and dried lemon peel. Mix with cottage cheese, or spread on chicken or fish. Curry Blend: Blend ground turmeric, ground coriander, ground cumin, ground cardamom, ground ginger, black pepper, ground cloves, ground cinnamon, and ground nutmeg. Use for rice, lentil, vegetable and chicken dishes. Spicy Blend: Combine onion powder, dried oregano, dried thyme, paprika, dry mustard, garlic powder, chili powder, cayenne, and cumin. Rub directly onto skinless chicken, lean meat, or vegetables before roasting. All Purpose Blend: Mix dried rosemary, dried basil leaves, dried marjoram, garlic powder, dried thyme, dried sage, and onion powder.
Add mushrooms, zucchini, and red pepper in a plastic bag set in a deep bowl. In a small bowl, mix the lemon juice, oil, sugar, salt, tarragon, pepper, and garlic together. Pour marinade over the vegetables in the bag; seal bag, shake around to coat well. Marinate vegetables in the refrigerator for 8 hours or overnight, turning bag occasionally. To serve: pour vegetables and marinade into serving dish; serve with toothpicks.
Place the shrimp in a re-sealable plastic bag. Combine the marinade ingredients in a glass bowl or measuring cup. Pour the marinade over the shrimp, seal the bag, and refrigerate for at least 2 hours or overnight. One hour prior to grilling, start soaking wooden skewers. When ready to cook, thread the shrimp on the skewers, leaving a little space between each shrimp. Place the skewers in a grill basket sprayed with vegetable oil cooking spray. Grill over high heat for about 5 minutes on each side, or just until cooked through. Serve hot or cold.
Preheat oven to 375 degrees. In a 9 x 13" baking dish, line the bottom with Pepperoni, In a mixing bowl quarter biscuits, add the rest of the ingredients, mix well pour on top of the pepperoni, sprinkle some extra cheese on top. Bake 30- 35 minutes or until sides are golden brown.
Put vegetables in a large soup pot with a little water and cook for 5 min stirring frequently. Add remaining ingredients and bring to a boil. Cover & reduce heat to low & simmer 1 hour.
Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves. Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth. While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper. Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry. Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper. Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving. Enjoy!
Place all ingredients in bread pan in order according to your bread machine. Select Light Crust setting and press Start. After baking cycle ends, remove bread from pan, place on cooling rack, and allow to cool 1 hour before slicing if you can control yourself!
Preheat oven to 350°F and grease and flour four 9-inch cake pans. Prepare the batter of the white cake mix, using 3 egg whites, 1/3 cup softened butter, and 1 cup water (if your cake mix calls for slightly different ingredients, please follow the directions for best success). Chop maraschino cherries and drain well on paper toweling. Fold into white cake batter. Pour into 2 greased and floured 9-inch cake pans. Bake 20 to 25 minutes, or until done when tested with a toothpick. Let cool briefly in cake pans, then turn out onto cooling rack to complete cooling. Place contents of spice cake mix in bowl. Stir in nutmeg and cardamom. Add remaining eggs, butter, and water (if your cake mix calls for slightly different ingredients, please follow the directions for best success). Fold in walnuts, currants and citron; mix well. Pour prepared cake pans. Bake 25 to 30 minutes, or until done when tested. Let cool briefly in pans, then turn out onto cooling rack to complete cooling. When cakes are cool, prepare your favorite fluffy white frosting, making more than enough for just one cake. Put cake together, alternating white and spice layers, with frosting between layers and on top and sides. Sprinkle toasted coconut on top and garnish with whole maraschino cherries.
Preheat oven to 350°. In a large bowl combine first seven ingredients, stir well. Lightly spray Pam in a medium size casserole dish and pour in bean mixture. Place slices of bacon over top of beans. Cover and bake 30 minutes. Uncover and bake extra 15 minutes. Note: You can drain one can of pork & beans to keep it from having too much liquid in dish.