HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened. Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes. Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally. Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender. Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.
Prehear oven to 400°F. Heat and stir turkey in dressing in large skillet on medium heat until warm. This can also be done in a microwave. Stir in vegetables and soup. (I dice an onion and use frozen peas, carrots, lima beans, and white corn) Spoon into greased 9-inch square baking dish; top with cheese. Unfold pastry sheet; place over turkey mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to allow steam to escape. Put casserole dish on baking sheet. (incase of overflow) Bake 30 minute or until crust is deep golden brown. Let stand 5 minute before serving allowing to set so when served it does not run.
Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides. Add onion and celery and continue to brown for a few minutes, stirring often. Add garlic and cook for 1 more minute stirring constantly. Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom. Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender. Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender. Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it. THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency. MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes. NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!
Preheat oven to 400°. Combine first 4 ingredients in a medium bowl. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins. Stir with a wooden spoon until dough pulls together in a shaggy mass. Let rest 2 minutes. Turn half of dough out onto a lightly floured surface. Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf. Place on a baking sheet dusted with cornmeal. Repeat procedure with remaining dough. Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife. Bake at 400° for 20 minutes. Reduce oven temperature to 375° (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped. Let stand 15 minutes before slicing.
Heat your oven to 200 degrees. Wash kale and remove the stems. Rip clean kale into bite-sized pieces and dry thoroughly. Gently massage kale with vinegar and oil (try not to crush it) and place in a single layer on baking sheets lined with parchment paper. Sprinkle with salt - go easy on the salt, you can always add more after baking. Place the kale in the oven, and prop the door open - bake for 10 minutes, and check on the progress. Rotate sheets if necessary. Keep baking in 10 minute increments until the kale is dry and crispy, approximately 20-30 minutes. To make the dip, mix all of the dip ingredients (kefir, mayonnaise, dill, parsley, garlic salt, onion, salt, black pepper) together in a bowl and refrigerate for 2 hours before serving. *If you don't mind a thinner dip, omit the mayo and use a full cup of kefir.
Cut broccoli into floretts; cook in boiling water until just tender, about 5 minutes; drain. Place broccoli in a baking dish. Stir together soup and milk; pour over broccoli. Top with crumbs. Bake, uncovered, at 350° for 20 minutes.
Prepare Commeal Crust. Combine white wine, lemon juice, 1 tablespoon olive oil, garlic, oregano, basil and pepper in medium bowl. Transfer wine mixture to large resealable plastic food storage bag. Add chicken to bag; seal bag and knead to coat chicken with marinade. Place in refrigerator and marinate at least 2 hours or overnight. Remove chicken from marinade; discard remaining marinade. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 12 to 15 minutes or until chicken is golden brown and no longer pink in center. Remove chicken to cutting board. When chicken is cool enough to handle cut into 1/2-inch pieces. Preheat oven to 450°F degrees. Brush dough with remaining 1 tablespoon olive oil. Top with chicken, Boursin cheese, basil an chives. Bake 18 to 20 minutes or until crust is golden brown and cheese is melted.
Preheat oven to 350 degrees F. In bowl beat eggs. Stir in sugar, flours, baking powder, butter and orange zest. Pour into 9-inch round greased cake pan and bake for 35 minutes or until a wooden pick inserted in center comes out clean. Unmold while still warm and sprinkle with orange juice mixed with orange liqueur. Slice an orange thinly for decoration. Place in center of cake.
Heat the oven to 200C, 400F, gas mark 6; lightly oil a shallow ovenproof dish large enough to hold the aubergine halves. Fry the onion and garlic gently in half the butter, until translucent; meanwhile, scoop out the aubergine flesh taking care to leave the shells intact. Chop the flesh into small dice and mix with the onion, garlic, hard-boiled eggs, breadcrumbs and parsley; season to taste. Pile this mixture into the aubergine skins (it helps to press down the first few spoonfuls for each shell) and arrange in the dish; dot with the remaining butter then bake for approximately 40 minutes (if the stuffing looks as if it is getting a bit dry during cooking, cover with foil). Garnish and serve.
Mix all the ingredients together in a non-metallic bowl. Place in sterilized jars, seal firmly and process in a water bath per instructions on Essential Habanero Sauce.
Whisk together shallots, red wine vinegar, 1/4 cup of the lemon juice and the olive oil in a small bowl. Lightly coat a grill wok or grill basket or aluminum foil lined grill rack with nonstick cooking spray. Preheat grill to medium high heat. Scrub mussel shells with a stiff brush, removing beards. Discard any opened shells. Sprinkle mussels with salt, pepper, and remaining lemon juice. Place on the grill wok, grill basket or grill rack. Grill mussels, covered with grill lid, 7-10 minutes or until shells open. Discard and unopened shells. Transfer mussels to a large dish and pour the shallot mixture over the mussels, stirring gently to coat; sprinkle with parsley. Serve immediately.
PREHEAT grill to medium heat. Place tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese. PLACE pan on grate of grill; close lid. GRILL 15 minute or until tomatoes are soft and cheese is lightly browned.
Cook squash in a small amount of water. Drain and add onion, cheese, cream, butter, egg, nutmeg, salt and pepper. Mix all together and put in a greased 1 1/2 quart casserole. Sprinkle with cracker crumbs and paprika. Bake at 350°F for 25 minutes, or until mixture bubbles and top is brown.
Combine 3 cups of flour, baking powder, salt, and sugar on low speed until well mixed. Knead in 1 - 1.5 more cups flour until dough is no longer extremely sticky. Roll out dough into 1/2 in thick rectangle and evenly brush with melted butter. Combine ingredients for filling and sprinkle evenly across buttered dough. Roll dough from wide side into a log. Cut log into 1.5in slices. In a 9x13 baking dish or larger, combine topping ingredients, reserving 2 tbl of melted butter. Place slices in pan and brush tops of slices with remaining melted butter. Bake @350 degrees for 25-30 minutes. Remove from oven and immediately flip upside down onto another dish. Serve hot.
Combine wine, scallions, garlic, juice, brown sugar, and salt. Bring the mixture to a boil, then simmer for 5 minutes. Marinate steaks for 60 minutes. Grill or broil steaks, brushing with marinade.
Crack all the eggs into a bowl,add milk, and wisk until smooth. Heat ungreased frying pan on stove. Pour egg mixture into frying pan. Stir occasionally on high heat until eggs are cooked 2/3 the way. Add cheeses (cream cheese included) salt, and pepper. Cook until consistancy desired. Serve and enjoy!
1. Wash the cucumber under cold running water and pat it completely dry with paper towels. 2. With a small, sharp knife pare the cucumber length-wise, leaving 1/2-inch-widestrips of green peel alternating with 1/2-inch-wide strips of the white flesh. Cut the cucumber crosswise into the thinnest possible slices. 3. In a deep bowl stir the vinegar, sugar, salt and white pepper together until they are well blended. Add the cucumber, onion and chili, and turn them about with a spoon until the vegetables are evenly coated with the vinegar mixture. 4. Serve at once or cover tightly and refrigerate for no more than 2 or 3 hours before serving. Serve with Thai curries.
Preheat the oven to 400 degrees F. In a large, heavy saucepan, melt the butter. Turn temperature to medium high and add the onions, saute until golden, about 8 minutes. Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil. Remove saucepan from the heat, cover, and set stand for 5 minutes. In a medium-sized bowl, toss the Parmesan together with the dry bread crumbs, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Locate the bay leaves in the onion mixture and remove them. In a large bowl, gently toss together the sliced potatoes and onion mixture. Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top. Spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs. Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil). Note: These can be baked up to 5 hours ahead of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).
In a bowl, sift together first four ingredients. Set aside. In large bowl, cream butter and shortening on medium speed until light and fluffy. Add confectioners sugar and beat on low speed until smooth. add egg and vanilla extract and beat on low until well combined. On low speed, slowly add dry ingredients. Beat until well combined. Cover with plastic wrap. Refrigerate until very firm and cool, at least 2 hours. Preheat oven to 350. Take some of the dough and shape it into 1-inch balls. (Keep remaining dough in the refrigerator, as it must be kept chilled.) Place balls on ungreased cookie sheet and press with the tines of a fork to flatten. Bake until golden, but not brown, 10 to 12 minutes. Cool slightly on the baking sheet on a rack. then using a spatula, transfer the cookies to a rack to cool completely.
Combine cheese with oil, add flour and Worcestershire sauce and Rice Krispies. Form into small balls (size of a walnut) and place on grease cookie sheet. Flatten each ball with a fork. Bake 10 minutes in 350f oven. Can be served hot or cold.
Mix lime juice, olive oil, ginger, sugar and garlic in a large bowl; set aside. Rinse chicken pieces and pat dry; season with salt and pepper. Grill the chicken directly over a medium-hot fire on a gas or charcoal grill for about five minutes on each side; shift to indirect heat and continue cooking until done but moist, about another 10 minutes per side. Remove chicken from grill and place into bowl of marinade; let the grilled chicken absorb the fragrant juice for about 5 minutes, then serve.
Preheat oven to 300 degrees F. Place nuts in a mixing bowl. Heat the oil in a small skillet with the rosemary until it becomes aromatic, then pour over nuts, and stir to coat evenly. Blend the sugar, cumin, chili powder, salt, black pepper, and red pepper together in a small dish and sprinkle over the nuts, and toss to coat well. Spread the nuts on a non-stick baking sheet and bake in the preheated oven for 15-20 minutes, or until the nuts are toasted, stirring nuts once during the cooking time. Allow to cool, then store in an airtight container.
In a saucepan, combine sugar and cornstarch. Now add milk, egg yolks, butter and lemon peel. Cook and keep stirring while you do so over medium heat until it has thickened. Continue to cook for 2-3 minutes more. Remove from heat and stir in lemon juice. Now refrigerate until cool. Stir in sour cream. Pour carefully into a pastry shell, cover and chill for atleast 4 hours. Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!
To cook meat the mexican way: purchase a small chuck roast or similar cut of meat. Put in dutch over and add barely enough water to cover. Add one half of onion (not need to chop) and some black peppercorns to taste. Cook for approximately 1 1/2 hours. Cool. Shred meat with 2 forks. Heat oil in frying pan to 350 degrees f. Place corn tortillas with tongs into hot oil long enough to just coat with oil and drain on paper towels. Place a couple shreds of meat in the tortilla. Roll up like a cigar and using tongs, lower the tortilla into the oil- gently letting go of the tortilla, fry until crisp. Line a serving platter with shredded lettuce and tomatoes and put taquitos on top with cheese and salsa.
Preheat oven to 350 degrees F. Grease muffin cups or use paper liners. Peel and finely grate apple and carrots. Set aside. In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon. Stir in nuts. In a separate bowl whisk together eggs, oil, ginger and vanilla. Fold apples and carrots into wet ingredients. Fold mixture into dry ingredients, stirring just until moistened. Divide evenly between muffin cups. Bake for 20-25 minutes or until a wooden pick inserted into center of muffin comes out clean. remove from oven and cool on wire rack. Makes 9 large or 18 small muffins.
Preheat oven to 325 degrees. Melt butter and chocolate and cool slightly. Gradually mix into eggs. Add remaining ingredients and stir until just mixed. Spread into a buttered 9" pie plate and bake for precisely 40 minutes. Center will be soft and moist when taken from oven, but firms a little when cooling.
Place thickened cream in small bowl and orange rind and beat until softly whipped. Combine orange juice and coffee in another bowl. Dip biscuits one at a time in the mixture. Using only half the cream place a spoonful on each biscuit and lay the biscuits side by side on a plate to form a log. Spread remaining cream over the log, cover loosely with plastic wrap and refrigerate overnight preferably. To serve slice the log on the diagonal with a serrated knife. Serve with grated chocolate over the top and berries alongside.
Place eggs in a clean glass container with the Bermuda onion. In a medium saucepan, combine vinegar, water, sugar, garlic, curry powder and crushed peppers. Bring to a boil, then let sit for about 15 minutes. Pour over the eggs and onion slices in the glass container, cover tightly and allow to sit in refrigerator for seven days. Stir or "slosh" around periodically so flavor and color are distributed evenly (though they may still look a little splotchy).
1. Combine butter, sugar and eggs, mixing well. Beat in vanilla and almond extract. In separate bowl, combine flour, baking powder, baking soda and mix well. Add to egg mixture and beat until combined. Add in nuts and stir well. Batter will be very stiff and sticky. Cover the bowl and refridgerate at least 1 hour, or overnight. 2. With floured hands and on floured board, divide the dough into two portions and roll each into a loaf about 12" long. 3. Grease a large baking sheet and place both loaves on the sheet, leaving at least 3" between the loaves. Flatten each loaf slightly, and as evenly as possible ( they will resemble loaves of french bread.). 4. Placed in a preheated 400 degree oven and bake 20 minutes, or until firm to the touch. 5. Remove baking sheet from oven to rack to cook slightly. Lower oven temp to 360. 6. While the loaves are still warm, but cool enough to handle, slice them into diaganol slices about 1/3" thick. Arrange the slices on one end on ungreased baking sheet (I use the same one) and return to oven to bake at 360 for 15 minutes or until firm. Do not let them brown or they will be burned tasting! 7. Remove cookies to wire rack and cool completely. Chocolate Glaze: Dip bottom edge in melted white or dark chocolate. Drain slightly and lay cookie on it's side on wax paper to cool. Store in an airtight container. Lasts for a couple weeks. Great for gifts !
Preheat barbecue plate to high and the grill to medium. Combine butter, garlic and 3/4 of the parsley in a bowl, season with salt and pepper and beat till well combined. Lightly spray both sides of the bread and mushrooms with oil. Barbecue the bread on the grill for 2-3 minutes each side until toasted. Barbecue the mushrooms on the flat plate, stem side up first for 3 to 4 minutes each side until tender. Add the bacon to the hotplate and cook, tossing for a minute until golden and then drain on paper towel. Spread a little garlic butter on each piece of toasted bread, top with a mushroom and sprinkle with bacon and remaining parsley and then drizzle worcestershire sauce and season with salt and pepper and serve with a lemon wedge.
In a medium sauce pan heat the oil. Saute the onion till soft. Add the 2 cans of tomato sauce, the beans and the water. Simmer 10 minutes. Cook spaghetti according to directions. Drain (leave a bit wet) and put in large bowl. Top with bean sauce. Let sit a few minutes before serving. Add parmesan cheese. Serve with a salad and crusty bread.
Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color. Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter! When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature.
Add the 2 cups canned tomatoes and 1/2 teaspoons fennel seed to the vegetable stock and keep warm over low heat. Heat the olive oil in a soup pot and add the onions, 1/4 teaspoons salt, anise and the ground fennel. Saute over medium heat until the onions are soft, then add the garlic, carrots, and sliced fennel. Cover the pan and cook the vegetables until very tender, about 5 minutes. Remove the lid, add the sherry and cook for 1-2 more minutes, until the pan is nearly dry. Add the tomato puree, 1 quart stock, and 1/4 teaspoons salt; cover and cook over low heat for 30 minutes. Season to taste with salt and pepper. Add a few pinches of sugar if the soup tastes a little acidic. Serve with Garlic Croutons;. Garlic Croutons: Preheat the oven to 375*F. Combine the olive oil and garlci. Lay the slices of baguette on a baking sheet and brush them lightly with the garlic oil. Bake for about 8 minutes, until the croutons are crisp and lightly browned.
toast your bread. butter it. prepare hot chocolate. Dunk you toast in the hot chocolate. eat and enjoy.
Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about 10 minutes. Add the onions, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 hour longer. Serve with the cheese, green onions, and cilantro alongside as garnish.
Place half the filo dough in a pan. Pour about 1/4 cup margarine on top. Filling: Saute onions in melted butter until golden (about 5 to 10 minutes). Cook spinach according to package directions. Drain well. Squeeze out all moisture from spinach. Process spinach until finely chopped, about 8 to 10 seconds. Add onions and remaining ingredients and process just until mixed. (Add second egg only if mixture seems dry). Pour filling over first half of filo dough and cover with remaining filo dough. Pour remaining butter on top of filo dough (add more if necessary), and then cut in squares so that, while cooking the butter will penetrate in between the layers of dough. Bake in a 300 degree oven for 30 minutes, until top is golden brown.
Preheat oven to 350. Grease/flour two loaf pans. First bowl: Cream butter and cream cheese Gradually add sugar, beating until light and fluffy. Add eggs one at a time. Second bowl: Combine flours, baking powder, baking soda, salt Third bowl: Mash bananas. Slowly add flour mixture into cream cheese/butter/sugar mixture. It will be a little dry at this point - don't worry! Stir in bananas and vanilla, mix well. Stir in cranberries, fold well. Spoon into pans. Bake, uncovered, for 1 hour. For the last fifteen minutes cover with foil so doesn't brown too much. Enjoy!
Slice beef thinly, if using beef. (If using pork or chicken, cubes will work.). Mix all other ingredients together in a large baggie, or sealable container. Marinate meat for 3-48 hours (the longer, the better). If you can't marinate it too long, pierce the meat, to help the marinade permeate the meat better. Skewer the meat, and grill to desired doneness. I've also cooked it in a "grill basket," but it has better flavor when the meat can get kind of crispy on the edges, and the skewers allow for more surface area to become crispy.