HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the beans, broth and bay leaf in a sauce pan over medium heat. Heat the oil over medium heat in a dutch oven or wok. Briefly saute the garlic, ginger and mustard seed. Add the sweet potato and celery - saute about 5 minutes. Add all the crushed seeds, the turmeric, paprika and dried chili. Stir through. Add the kale and cook until wilted. Finally, add in the beans, their liquid, and the coconut milk. Stir through and allow to simmer about 10 minutes or until all the veggies are very soft. Stir in the soy sauce and serve.
Preheat oven to 350 degrees F. Melt butter in a stock pot. Add diced vegetables and saute until tender. Sprinkle flour over the butter/veggie mix and whisk together, and cook for 2-3 minutes, stirring occasionally. Add spices to taste, and cook for another minute or so. Whisk in the chicken broth and bring to a boil. When the sauce is thickened, remove from the heat and let cool for a few minutes, then whisk in the sour cream. Taste the sauce and readjust your seasonings, if you need to. (I find that I often need to add more salt after I add the sour cream.). Soften tortillas in your usual way. (I fry them in a bit of oil in my cast iron skillet.) While the sauce is cooking, use a food processor and chop the chicken finely. Mix chicken, beans, and 1 cup of cheese in a bowl. Roll the filling in the softened tortillas and place them in a lightly greased pan. (You will probably have tortillas left over. My kids like them spread with a little butter and folded in quarters for snacks.). Pour the sauce over top, sprinkle with the remaining cheese. Bake for 45 minutes, or until bubbly and a little browned on the top.
Preheat oven to 350. Grease or line 12 cupcake wells. Make cupcakes: In large bowl, cream together butter and sugar. Add eggs, beat well. Add the baking powder, cinnamon and salt. Stir. Add the flour alternately with the apple cider until thoroughly combined. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. Cool completely. Make Frosting: Put the apple cider in a small pan and bring to a boil over high heat. Continue to boil until the cider is reduced to about 2 tablespoons (it will be slightly syrupy). Set aside to cool completely. With an electric mixer, beat together cooled reduced cider, cream cheese, pinch of salt, and 1 cup of the powdered sugar. Add enough additional powdered sugar for desired frosting texture. Frost cupcakes!
In a large skillet, heat olive oil on med-high and saute onions till clear, then add sausage, salt-n-pep and crushed red pepper and 1 TBsp garlic. Cook till golden brown breaking up the pieces. Remove from heat and transfer to large bowl to cool. When mixture has cooled to room temp, stir in ricotta, spinach, 1/2 cup parm and sugar. Combine well. Lightly grease a deep 9x13 casserole or lasagna pan and set aside. Bring a large pot of salted water to boil and cook the pasta shells until just al dente. Drain and rinse under cold running water then pat dry. Stuff the pasta shells with the sausage-spinach mixture and place in prepared casserole dish. In a large saucepan, heat olive oil on medium high and saute remaining onions until clear. Add remaining garlic and cook until fragrant approx 1-2 minutes Add the crushed tomatoes, salt-n-pep, crushed red pepper (t.t.) and cook for 5 minutes Add the heavy cream and cook until sauce is reduced by 1/3, about 20 minutes Preheat oven to 350F Add the finely chopped basil to the sauce right before pouring the sauce over the shells in casserole. Sprinkle with the fontina cheese and remaining Parm. Cover casserole tightly with aluminum foil and bake for 45 minutes Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges. About 15 mins longer. Let stand for 10 mins before serving. Goes great with thin sliced garlic bread. Bon Appetito!
Mix together the rice flour and beef broth to make a smooth paste. Set aside. Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft. Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture. In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside. Melt the butter in a saucepan, saute the shallots until soft. Add the mushrooms and thyme. Continue to cook a couple of minutes. Add the broth, simmer until the flavors are well blended. Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste. If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.
Drain ginger in a colander over a bowl, reserving 1/4 cup ginger juice. Reserve the pickled ginger for another use. Heat oil over medium heat in a nonstick saucepan. Add onions, and saute 5 minutes Add garlic, saute one minute. Stir in salt and beans. Bring to a boil, reduce heat, and simmer 15 minutes. Stirring occasionally. Stir in ginger juice.
Wash asparagus, cut and remove bottoms of stalks. Chop garlic into large pieces (I usually slice mine into pieces that resemble slivered almonds). Place butter in large skillet and drizzle oil over the butter. Heat butter and oil on medium-high heat---be careful not to let the butter burn. Once the butter is melted, add asparagus and toss to coat. Sautee for 2 minutes and then add garlic. Reduce heat to medium and tossing occasionally, sautee the mixture until the garlic is light brown in color. Remove from heat and add salt and pepper as desired. Serve and enjoy.
Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.). Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes. * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat. *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go. * Rub down the griddle with a little butter or spray with nonstick spray. Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!
Combine raisins and rum; cover and stand until rum is absorbed. Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed. Beat on high speed for 5 minutes, scraping down sides often. Add dry ingredients to creamed mixture alternatly with cream. Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 	12 cup bundt pan - 70 to 80 minutes; or 2-6 cup bundt pan - 40 to 45 minutes. This cake gets very brown on top. Cool 10 minutes, then remove from pans. Brush with Rum & Butter Glaze. Allow cake to absorb and repeat until glaze is used up. GLAZE: Melt 1/2 cup butter in saucepan; add 1 cup sugar and 1/4 cup water. Boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Cool slightly.
Finely chop one large onion, by hand or in mini chopper food processor. In large stockpot melt one stick of butter or margarine. Saute onion until tender. Sift 1/2 cup flour over butter/onion mixture and whisk to form a paste. Let paste cook and slightly darken but do not burn. About 6-8 minutes. Slowly whisk in two cups milk. Add two chicken bullion cubes and white pepper and allow to thicken a couple of minutes while whisking to get out lumps. Slowly whisk in one large can 49. 5 oz chicken broth. Add Velveeta cheese cubes and allow to melt, while stirring a couple of minutes. Add can of condensed cheddar cheese soup, stirring frequently. Cook broccoli according to package directions to soften. Chop according to how large you want you pieces. Use a food processor to chop finely for all of it or part of it. Add mushrooms, chopped chicken, and broccoli stirring frequently. Add half and half, garlic, garlic salt, tarragon, basil, Worcestershire, lemon juice and salt and pepper to taste. Cook about half an hour. Add half and half cream, and one pound shredded cheese, cooking and stirring frequently until cheese is melted, and all flavors have been incorporated well. Total cook time approx 1 hour.
Cut in half, seed and peel all avocados. With one of those tomato slicer things (multiple blades in a frame with a handle), slice all the avocados long-wise and then reslice them cross-wise (drop into bowl as you do the slicing). Add the other ingredients and "mush" everything together. Keep it a bit chunky, serve with chips or on top of sandwiches, etc. Try some before it goes out to the masses, or you may not get any (that's why there's no picture, either)!
In a large saucepan, heat a drizzle of oil over medium-high heat and cook the onion and garlic for a few minutes, until soft. Squeeze the sausages out of their casings into the pan and cook, breaking up the meat until it's no longer pink. Add the tomatoes, beans, and tomato paste and simmer for 5 to 10 minutes, until the sauce thickens. Stir in the pesto and some salt and pepper. Cook the pasta until al dente, drain it well, and toss it with the spinach, mozzarella, and about half the parmesan cheese in a large bowl. Stir in the hot tomato sauce, which will slihtly wilt the spinach. Pour into one or more baking dishes (it should be enough to fill one 9x13 inch pan) and sprinkle with the remaining Parmesan. At this point the dish can be cooled completely, covered, and kept in the refrigerator overnight, or frozen for up to 4 months. Bake from frozen. Bake at 350 for about 30 minutes (40 minutes if frozen), until bubbly and golden.
Steaks should have been out of refrigeration for at least 30 minutes. Sprinkle bottom of a large heavy weight skillet with the salt and preheat using high heat. Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand. When skillet is well heated, add the steaks and quickly brown each side, uncovered. Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 1 1/2 inch thick filet). In a separate pan combine and heat the butter, lemon juice and worcestershire. Place cooked steaks on serving platter, pour heated butter mixture over steaks and flambe. To flambe: Use 1 ounce of hot (not boiling but hot) brandy per steak. Pour brandy over steak, light a match, and let the liquor burn out on its own. Serve immediately.
Combine the the first 11 ingredients in a small bowl. Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and. sprinkle the shrimp with another 1 tablespoon of the seasoning mix. Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes. Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell. peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,. stirring occasionally to check for sticking, about 8 minutes. Add the apple juice and remaining seasoning mix, stir, and cook until. most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned. chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir. until it is completely absorbed and a paste forms. Cover and cook 1 minute. Add both the stocks, stir well, cover, and bring to a boil, and cook 3. minutes. Add the collard greens, the remaining mustard greens, onions, and. okra, and mix thoroughly. Cover the pot and bring to a boil, about 5. minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until. shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.
Scatter 1/2 onion in 10x6 inch glass baking dish. Place fish on top of onion pieces. Mix soy sauce, lime juice,coriander, red pepper, turmeric, salt and pepper. Pour over fish. Turn fish to coat with marinade. Cover with remaining onion slices. Cover dish tightly with plastic wrap. Refrigerate for several hours (3). Turn fish over again in marinade. Cover lightly with plastic wrap. Microwave on high power for 6 minutes. Rotate dish and microwave on high for 5-6 minutes or until fish flakes easily when tested with a fork. Let stand covered for 5 minutes. Remove fish to platter. Serve marinade as sauce if desired.
Heat wok or deep frying pan over high heat. Add oil, onions, ginger and curry and cook 1 minute. Add stock and coconut milk and bring to simmer. Add the pumpkin, cover and cook for 5 minutes. Add the eggplants and beans and cook another 5 minutes until the pumpkin is soft. Stir in basil. Serve with rice.
Chop the crab and the onion into tiny pieces. Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time). (Food processor may be used for next steps.) Add sugar to cream cheese and mix well. Add crab, mix well. Add onion, mix well. Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.). Deep-Fry on 375°F for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers. (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed). Place on paper towels to drain oil. Serving depends on how much you use in each wrapper. Time depends on how quick you are.
Combine ingredients for the Gayla sauce and refrigerate. Sautee red pepper about 3 minutes in a non stick skillet in some butter or margarine. Add chopped garlic for the last thirty seconds. Combine peppers and garlic and all the rest of the ingredients except corn flakes in a bowl and mix together. Make four equal sized balls of this mixture and roll well into cornflake crumbs. Pat crumbs firmly and make sure it is well coated.(Balls will be about the size of a small baseball). Place balls on platter and press into patties about 1 inch thick. Fry immediately in a few tablespoons of hot oil in a non stick skillet on medium high heat. (You don't want them to sit around too long or the cornflakes will absorb moisture from the patties and not fry up as crispy.) Sear them quickly but of course, do not burn them about 3 or 4 minutes a side. NOTE: After mixing all the ingredients together you may refrigerate this to stiffen mixture up but I don't find it necessary unless you have used a very large egg. You may also make everything ahead of time and refrigerate. Simply remove about an hour before dinner and bring to room temperature or they will be hot on the outside but cold in the middle. Just don't roll in the cornflake crumbs until the last minute. Another Note: For a nice variation feel free to add 1/2 tsp or so of cumin to give these a "Tex-Mex" taste topped with some chili con queso. Yum! Be creative! This is a drop-to-the-floor-crawl-to-the-door moist patty. Make it as directed the first time and then EXPERIMENT! Make it your own.
Preheat oven to 350 degrees. Take and seperate juice from pineapple, reserve for later. Melt butter in small bowl in microwave. Take melted butter and fully coat a 13x9 dish (sides included, use all of butter). Sprinkle sugar on bottom of dish, place pineapple rings or chunks were desired, then sprinkle the nuts, cherries, and coconut evenly over sugar and pineapple. Combine water and drained syrup. Prepare packaged cake as directed using the mixed water/syrup as the needed liquid. Pour cake mixture in dish over sprinkled toppings and fruit. Bake at 350 for 35-40 minutes or until done. Cool 5-10 minutes before inverting cake onto serving pan.
Melt butter in a 6-quart pot. Saute onion, celery, carrots, and garlic for 8 minutes. Stir in chicken broth, tomatoes, wine, sherry, and seasonings. Bring to a boil. Reduce heat and simmer, covered for 10 minutes. Stir flour into half and half and add to soup. Heat to boiling. Stir in shrimp and remove from heat. Puree soup and pour into a clean pot. Keep warm and serve, or chill and reheat. Garnish with watercress springs and a few shrimp if desired.
Preheat oven to 325 degrees F. Mix syrup,mustard, wine and margerine together in a pot. Bring to a boil; reduce heat and simmer 15 minutes until sauce is reduced by 1/2 cup. Stuff the turkey with your favorite recipe and refrigerate any leftover stuffing. Rub the turkey with margerine and sprinkle with salt and pepper. Pour 1/2 cup water in the roast pan with the turkey. Bake for about 3 hours or until thermometer reads 180 degrees, brushing with glaze often. Cook remainig stuffing the last 30 mintues of roasting time.
Combine water, potatoes, celery and carrot in medium saucepan. Bring to boil. Reduce heat and simmer uncovered until veggies are tender (about 10 minutes). Meanwhile, melt butter in a large saucepan over medium heat. Cook and stir onions in butter until onions are tender but not brown (about 2 minutes). Stir in flour, salt and pepper (and cayenne if using). Cook and stir about 1 minute. Stir in milk and potato mix. Cook and stir over medium heat until bubbly. Stir in cheeses and caraway seeds. Reduce heat to low and simmer uncovered until cheeses are melted and mixture is hot, stirring constantly.
wrap corn in a paper towel, wet cob in husk,. microwave 1 minute turn, then 1 min more. return to the sink, peel back husk, twirl the top of silk and pull silks straight up and off corn to a clean finish. smother in butter. delicious.
Mix together all of the ingredients. You can use a blender to chop and mix the ingredients if you wish. To use- heat oil in a pan. Add some curry paste and fry until fragrant. Use in recipes as required.
Mix spices for marinade with the yoghurt and mix well with the mutton. Leave in the fridge for at least 1-2 hours but at best- overnight. After marination cook meat (together with yoghurt marinade) and bay leaf with 1/4 cup of water in a pressure cooker for 15 min or 1/2 cup of water in a normal pot for 40 min (or until the liquid barely covers the meat). Slice bell peppers lenghtwise and fry in oil. Strain and set aside. Peel potatoes, cut in 4 cubes and microwave until half-done. Fry potatoes in the same oil used for frying the bell peppers until golden. Strain and set aside. Slice onions, set the temp of your cooking range to medium heat and saute them in the same oil. Onions will be ready once they are transparent and soft. Add Garam masala and fry for 30 sec. Fry the ginger-garlic paste you prepared earlier from the ginger and garlic cloves for about a minute. Add cubed tomatoes and slit chilli peppers (remove seeds for milder taste) into the pot and stir. Cover with a lid and saute for 10 min over medium heat or until tomatoes start forming a paste with the rest. Add bell peppers, potatoes, mutton (with liquid), curry leaves and simmer over medium-to-low heat for about 40 minutes. Be careful not to overcook- meat has to be cooked, but firm. Salt to taste and sprinkle with corriander or parsley. Serve with rice or chapati.
Bring to a boil the oil, margarine, water and cocoa. Pour this over the sifted flour, sugar and salt mixture. To this add buttermilk, baking soda, eggs and vanilla. Pour batter into a greased and floured jelly roll pan. (Mixture will be thin.) Bake at 375 degrees for 18 to 20 minutes. Frosting: Boil the margarine, cocoa and buttermilk together one minute. Add sugar and vanilla. Beat. Stir in nuts. Spread on cooled brownies.
Prepare the basic meatballs recipe #8060 and set aside. Melt the margarine in a large skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with the salt and cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes. Serve over rice for a complete meal.
Wash cauliflower in warm water and divide into florets. Keep aside on a kitchen paper to dry. Make a paste of the blanched almonds in a blender. Then beat the mixture of almond paste and plain yoghurt together. Heat oil in a pan. Toss the cauliflower florets for a few minutes and keep aside. Add the 2 red chillies until it sputters. Then add the sliced onions and saute until glassy. Add the yoghurt and almond paste mixture to the sauteed onions and let it cook on medium heat till oil separates. Now add the cauliflowers, grated ginger, garam masala powder and salt. Cover and cook on medium heat. When almost done, add the half cream and stir for a couple of minutes. Cover and simmer on medium or low heat for a further 4-5 min or until cooked. When done garnish with fresh coriander leaves and serve hot with either steamed rice or butter naan (indian bread).
In one large sized bowl, stir together both salts, and peppermint oil. Mix until distributed evenly. Pour half of mixture into separate bowl and add red food coloring and stir well. Layer each color into your 2 Glass Jars with lids (20 oz size) with alternating layers of each color, making it look like a striped peppermint candy. Put lid on and decorate jar with peppermint candies or candycanes glued on.
Pre season chicken with garlic powder, salt and black pepper to taste. Combine 1/3 cup of hot sauce and 1 tbsp of cooking oil in a large plastic storage bag. Add the chicken and shake a bit to ensure chicken is evenly coated with marinade. Marinade chicken at least 30 minutes. Grill chicken until done. Slice chicken into strips. Place chicken in bowl and add 1/3 cup of hot sauce and dressing and cheese, mix well. Place chicken mixture and lettuce down the center of the tortilla. Roll tortilla in same fashion as a burrito. Cut in half. Enjoy!
Mix dry seasonings (except basil) and coat steaks on both sides. Heat oil in a deep skillet and brown steaks thoroughly. Remove steaks to a deep baking dish that has been sprayed with non-stick spray. Add mushrooms to the pan stirring to brown slightly. Pour mushrooms over the steaks. Add mushroom soup and undrained tomatoes to skillet and simmer, stirring to gather all browning bits from the steaks. Add basil and stir. Pour tomato gravy over steaks. Cover and bake in a preheated 375 degree oven for 40 minutes. Serve over hot rice or noodles.
Whisk all ingredients together in a bowl. Marinate tuna steaks in a plastic bowl or bag for no more than 24 hours. Set aside some extra for basting while grilling.
Mix together all dry ingredients. Add the cream and mix just until all ingredients are moistened. Drop by tablespoonfuls on a lightly greased baking sheet. Sprinkle the mounds of dough lightly with sugar. Bake 15 minutes in a 375 degree oven. Remove immediately to cooling rack.
Preheat oven to 350 degrees. Gently break up the chips to bite size, but not to the point of crumbs. Spread the chips in a 9x13 casserole dish. Beat eggs with a fork and stir the can of green chiles into the egg mixture. Pour over chips as evenly as possible. Sprinkle the cheese over the eggs and chips, reserving a 1/2 C or so for the top. Pour the enchilada sauce evenly over all, then add the corn in an even layer. Top with reserved cheese and bake for 20 minutes, until bubbly. Sprinkle scallions on top and serve.
Combine rhubarb, white sugar, and flour. Place in greased 6x10 inch baking dish. Combine remaining ingredients and sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until done. Serve warm or cold .
Combine all ingredients in a bowl; stir to blend well. Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving. Taste before putting on table and add salt and pepper to taste, if you wish.