HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the chicken stock in a large pot with the lemongrass, lime leaves, lime zest and green chiles. Bring to a boil, then cover, reduce the heat and simmer for 20 minutes. Add the meat and/or tofu to the stock and simmer until the meat is done. Turn off the heat and add the coconut milk and lime juice. Stir to blend. Pour soup into a tureen or ladle into bowls and sprinkle with red chili, cilantro and green onions. Adjust individual servings to taste with additional chili, cilantro, green onions, soy sauce. fish sauce or lime juice.
Preheat oven to 350 degrees. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes, careful not to overmix. Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes. Cake will be done when center springs back when touched lightly. Let cool right side up for 25 minutes. Remove from pan. To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat. Immediately beat in 1 cup confectioners sugar. Drizzle over cake.
Cook pasta to al dente. While the pasta cooks, finely grate enough lemon zest to measure 1 tablespoon and squeeze 1 teaspoon juice (or more, to taste) Mince garlic. Cut basil into thin strips. Chop scallions and tomatoes. Toast and chop nuts. In a large bowl toss together all ingredients except for pasta. Check and correct seasoning, lemon juice, and amount of olive oil. When pasta is done, add it to bowl and toss with combined ingredients. Check and correct seasonings again.
Preheat oven to 350 degrees F. Spray an 8-inch sq. baking dish or a 9 inch rectangular pan. In a small bowl combine the oats, brown sugar and cinnamon; set aside. Let the margarine melt in the oven, microwave or stove top. Combine together the flour, sugar, baking powder, salt and baking soda in a large bowl. In another bowl mix the melted butter, vinegar, extracts, applesauce, soy milk, lemon juice and vinegar and whisk until well blended. Stir the wet ingredients into dry ingredients until just moistened. Fold in blueberries. Do not thaw the blueberries. Pour the batter into the pan, and sprinkle the oat mixture over top. Bake 25-30 min, or until a toothpick comes out clean. Remove the cake from the pan after 10 minutes of cooling (easiest to do in the refrigerator) and, if possible, set on a wire rack to cool completely.
Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.
Preheat oven to 160°C. Place the dates, bicarbonate of soda and tea in a bowl and set aside for 10 minutes. Using a hand-held blender, blend the date mixture until smooth. Set aside. Place the apple, flour and sugar in a bowl and mix to combine. Add the butter, vanilla, eggs and date mixture and mix well to combine. Spoon into a lightly-greased 2.5 litre capacity (10 cup) loaf tin and bake for 45 -55 minutes, or until cooked when tested with a skewer. Allow to cool in tin for 10 minutes before turning out on to a wire tack to cool completely.
Blend the sugar, milk and syrup and boil to a soft ball. Remove from fire, add the cocoa disolved in the boiling water; add the butter and vanilla. Cool. Add 1/8 tsp of cream of tartar. Beat until the mixture is of a creamy consistancy. Pour into a buttered pan, mark in squares while warm. Cut when cold. 1/2 cup Watkins shredded coconut may be added when adding cocoa.
Mix Bisquick, water and refried beans together and put it in the bottom of a greased pie plate. Brown and drain seasoned ground beef; put on top of mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till golden brown. If you let it sit for about 15 minutes, it tends to cut more like a pie. Serve with extra salsa, sour cream and tortilla chips. Can be made the night before and refrigerated; then put in the oven.
Finely grate the peel from 2 oranges; set aside. Cut thin strips of orange peel from the remaining orange for garnish; set aside. Squeeze juice from all oranges. Cut onions to separate the white and green parts. Thinly slice the white parts; cut green parts into 1 inch lengths for garnish. For sauce, in a small bowl, combine sugar and cornstarch; stir in orange juice until smooth. Stir in the soy sauce, garlic, ginger, grated orange peel and white parts of onions; set aside. In a large nonstick skillet or wok coated with cooking spray, stir fry beef in oil until no longer pink. Stir the sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with orange peel and remaining onions. ENJOY!
Preheat the over to 350°F. Heat the oil in a saucepan and fry the onions and garlic until soft. Add the meat and cook until brown, drain if necessary. Add the curry, salt, apricot jelly, chutney, Worcestershire sauce, turmeric and vinegar. Mix well. Add the lentils, sultanas and oat bran, mix, and allow to simmer for a few minutes. Remove from heat. Add one egg to meat, mix well and spoon into a greased over-proof dish. Smooth the tops so it is level. Add the other egg, a pinch of turmeric and a pinch of salt to the milk. Mix, and then pour that over the top of the meat. Place 3 or 4 bay leaves on top and bake uncovered for about 60 minutes. Serve over rice.
In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove skins. In bottom of a couscousi, Pre-heat 5 tablespoons of butter and oil until hot, add lamb, salt and spices, onions, herb sprigs, tomatoes and simmer, covered, stirring occasionally for 10minutes. Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks, discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes. Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender. To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming. To serve, spoon couscous onto serving dish and toss with butter. Spread out to form a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash. Strain broth, correct seasoning and moisten couscous and vegetables with broth.
Cut the garlic clove, then rub it all inside of the fondue pot. Pour in the wine and lemon juice, and place over the lit burner. Gradually add the cheese, stirring throughout until completely melted. When the cheese has melted and begins to bubble, blend the cornstarch with the kirsch and stir into the pot. Cook, stirring, for 2 to 3 minutes. Add remaining ingredients to taste.
Ingredients:. empty toliet paper roll. lint, from the dryer. Use the lint out of your dryer and stuff it into a used (empty) toilet paper roll. These little rolls are then placed under the logs in the fireplace and lit. This gets a good fire rolling for no pennies at all.
In a saucepan combine sugar, butter and milk. Cook, stirring constantly, until mixture comes to a boil. Boil, stirring occasionally, for 10 min. Remove from heat. Blend in chocolate chips, flour, cracker crumbs, nuts and vanilla. Beat until thick. Spread in well greased 9" square pan.
In a large mixing bowl, combine all the ingredients except the berries. Add the berries and mix gently. Serve slightly chilled.
Poke the ribs with a fork a few times. Marinate ribs in dressing. Place in crock pot and cook on low for 6-8 hours or high for 3-4 hours. Once the ribs are done you can place them in a pan under the broiler for a few minute for a little crispiness.
Combine butter and brown sugar in saucepan. Cook over medium heat, stirring constantly until bubbly. Cool slightly (If you let it get too cool, it will harden). Transfer butter mixture to a mixing bowl. Beat in eggs and vanilla. Quickly stir in flour, salt and walnuts. Pour into a greased 13X9 pan. Bake in a preheated 325 degree oven about 25 - 35 minutes until edges start to brown. Let cool before cutting. Note: You cannot test for doneness with a toothpick since these remain somewhat gooey inside!
Preheat oven to 375°. In large mixing bowl, with mixer, beat butter and peanut butter until combined. Add sugars, baking soda and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in eggs, milk and vanilla until combined. Beat in as much flour as you can with mixer. Stir in any remaining flour. Stir in rolled oats and your choice of goodies. Drop by rounded teaspoons onto ungreased baking sheets. Bake 8-10 minutes or until edges are golden. Transfer to wire rack to cool.
1. Take a mixing bowl, add flour 2 cups of flour. keep 1/2 cup aside for mixing the dough. 2. Put salt and mix it well with flour. 3. Knead the dough with lukewarm water. Make a soft dough. 4. Let the dough rest for about 30 minutes. 5. Take little dough. Make a ball same size as golf ball. 6. Take a rolling pin. Make a small dough arounf 2" diameter. 7. Apply butter, fold it, apply butter again and then fold it again to form a triangle shape. 8. Roll the dough to make it around 5" diameter. 9. Heat Griddle, cook the dough for about a minute. 10. Take some oil in spoon and spread on edges of pratha on griddle. 11. Flip the paratha and cook other side. Cook for about a minute. 12. Flip it again, apply some oil on top. Flip again and cook for about 30 seconds. 13. You Paratha is ready. Serve hot yogurt and mango pickle or with any main course dish.
Cut chicken into cubes, and sprinkle with salt and pepper. Slice onion in julienne, and mash garlic. Heat oil in a small sautee pan, and brown garlic and onions. Set aside. Mix hot water with bouillon cube and peanut butter, until both have dissolved/melted. Combine this with the coconut milk, curry, ginger, cilantro and wine. Put chicken in crock pot. Top with onions and garlic, and then with liquid mixture. Cook on low heat for about 6-7 hours, or until cooked through and tender. Add cornstarch slurry to thicken as desired. Serve over steamed rice, with chopped cilantro and peanuts to garnish. I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
Place ice in punch bowl. Pour champagne, apple juice and lemon juice into punch bowl. Stir gently. Add fruits.
Blanch mushrooms in boiling water for 2 minutes, drain. Heat oil in large skillet over medium heat. Saute onion until soft. Add prosciutto and mushrooms and saute 2 minute. Add broth, wine, butter and parsley and stir to combine. Bring to boil. Reduce heat to low and simmer 5 minutes. Add fillets and cook in sauce to desired doneness. Season to taste. Serve fillets with sauce poured over top.
Cook onion and garlic in oil until onion is tender (slightly brown is OK) Add minced clams (liquid included) Sprinkle mixture with oregano Add tomato sauce and simmer for about 2 minutes, stirring frequently. If adding wine (optional) cook sauce longer to reduce.
Cut the ham slices into about 3" pieces, removing the bone if it has one. The pieces do not have to be cut even, as I usually separate around the fat, leaving some fat for flavor. CURED HAM ONLY: (If using leftover baked ham, see instructions below). Place the salt cured ham slices in a large *cast iron* pan (it's okay if they overlap at this point) and add the water, enough to cover the ham slices completely. The water may cook down some, so add more as you go as this removes the saltiness from the ham. The more water in the pan, the better. Cook over med heat to a gentle simmer for about 10-15 minutes until most of the salt has dissipated into the water, turning the ham a few times to 'shake the salt out'. Remove ham slices and (using a good potholder) rinse and wipe the skillet with a clean dishcloth. Just a quick rinse/wipe to remove any salt and residue. For BOTH types of ham: Place pan back on stove-top at a medium heat. Add the oil to the pan followed by the ham slices. Lay them in a single layer enough to fill pan but not overcrowd them. Do in batches if necessary. Cook for about 10-20 minutes depending on thickness, turning occasionally until browned. Drain ham onto paper towels. Add more oil to the pan if necessary for the next batch, although the ham will usually make it's own in the pan from the previous batch. You only need enough to cover the bottom of the pan. EGGS: (about 15 minutes to cook) To a *nonstick* skillet, melt butter over medium-low heat (slow cooked scrambled eggs turn out extremely smooth and creamy). Beat eggs and seasonings until very well blended. When butter has melted, pour in the eggs. As they begin to firm, push them around a bit using a spatula. Continue cooking eggs low and slow while ham is cooking in the iron skillet. The ham should be done first, just place a piece of foil over top to keep warm. When the eggs are about a minute from your desired doneness, place onto plates and serve with ham. (remember: scrambled eggs continue to cook after you remove them from the heat).
Heat juice or cider to a boil and pour over dried apples; let stand for 1 hour. Cook apples in juice for 10 to 15 minutes or till tender. Stir remaining ingredients together. Add to apples and mix well. Put prepared pie crust in a 9-inch pie pan. Pour prepared apple mixture into crust. Top with 2nd crust. Brush with milk and sprinkle with sugar. Bake at 400° for 50 minutes or till done.
In a frying pan put the oil, the beef, the tomato paste, cumin, black and white pepper, nutmeg and some salt and start frying forcing the meat with a fork to fall apart into crumbs. When all the meat is falling apart remove from the fire and drain the excess fat (although you could also add it to the baking tin). Peel the potatoes and chop them into small pieces (1/2" or a bit smaller). Put half of the potatoes in a deep baking tin, spread the meat mixture over them and top it with the rest of the potatoes; you could use a larger or a smaller diameter tin depending on how thick you want your moussaka to be. Add water until only half of the top layer of potatoes stays uncovered by it and break the stock cube over it (BE CAREFUL - if you opt not to use the cube you'll have to add some salt). Preheat the oven to a medium temperature and put the moussaka inches. In a bowl beat the yogurt with the eggs the thyme, a bit of salt and some black or white pepper if you want. When the water in the tin starts boiling and the potatoes start to cook, poor in the yogurt mixture taking care that it covers the potatoes entirely. Bake until the potatoes are done (about 45 min-1 h total baking time) but be careful not to burn the yogurt lid - you may want to lower the heat or to leave the oven heating from under the tin only. When ready take out of the oven and leave to cool a bit - potatoes cool very slowly. Serve very warm.
Take a piece of aluminum foil & put ground beef patty on the bottom. Salt & pepper the patty. Next, quarter the potato (with peeling) & onion. Cut up carrot. Place all of this on the meat & salt & pepper again. Wrap the foil & seal it lightly. Place on aluminum pan. Bake at 350F to 400F for 1 hour until done.
Preheat oven to 400 degrees. Grease a baking dish. Cook pasta 3 minutes short of al dente. Drain pasta and return to pot. In large non-stick skillet, heat oil over med-high, season chicken with salt and pepper, cook until opaque throughout, 3 to 5 minutes per side. Slice lengthwise, then thinly slice crosswise. In large dutch oven or heavy pot, melt butter over med heat. Add flour and garlic, cook whisking 1 minute. While whisking, gradually add milk, bring to a simmer, whisking frequently. Add mushrooms and tomatoes, cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup parmesan. Add chicken and pasta to pot, season with salt and pepper. Bake, uncovered,until top is golden and bubbly, about 25 minutes. Let stand 5 minutes before serving.
Combine orange juice, sugar and orange zest in a medium saucepan. Bring to a boil, stirring continuously, until the sugar is dissolved. Remove from heat and let cool to room temperature. While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?). Segment oranges and place in a bowl. Pour the syrup over the oranges and refrigerate until chilled (about 2 hours). Whisk eggs and milk together in a shallow dish. Dip slices of pound cake in egg mixture, evenly coating both sides. Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown. Serve with orange syrup and garnish with blueberries.
Mix all ingredients in a large bowl. Cover and let set an hour or longer until batter rises and becomes stretchy. The batter can sit for as long as 3-6 hours if you need it to. When you are ready, stir batter if liquid has settled on the bottom. In blender, whip 2 c. of batter at a time, thinning it with 1/2-3/4 c. water. Batter will be quite thin. Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat. Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8 inch. Do NOT turn. Injera is cooked through when bubbles appear all over the top. Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm. (VERY important to rest on towel before stacking!) For those not familiar with Injera, serve it as the"utensil" when serving thick stews. Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your"utensil" each time.
Soak raisins in bourbon for 2 hours and drain, reserving bourbon. Add more bourbon to make 1/3 cup. Grease two bread loaf pans and line pan bottoms with greased wax paper. Preheat oven to 350 degrees F. Cream butter and 1/2 cup of sugar until light and fluffy. Add egg yolks, one at a time, beating well. Add flour in thirds, alternating with bourbon. Mix until blended. Stir in raisins, pecans, and vanilla extract. With clean beaters, beat egg whites until soft peaks form. gradually beat in remaining 1 cup of sugar; beat until stiff. Fold egg whites into batter; turn into pans and bake for 1 hour.
Cook cubed potatoes and drain. Let potatoes cool for a few minutes while you chop and dice ingredients. Combine all ingredients and chill until ready to serve.
For Base: Preheat oven to 375 degrees. Spray a 9 inch square cake pan with non-stick cooking spray. Combine flour& icing sugar;cut in butter until mixture is crumbly. Press firmly into greased pan. Bake at 375 for 15-18 minutes, or until golden. For Filling: Spread jam on warm crust. Melt white chocolate chips as directed on package. Beat cream cheese and cream in small mixer bowl. Add melted white chocolate,beating until smooth. Mix well. Spread evenly over jam. Chill to set, about one hour. For Topping: Melt semi-sweet chocolate chips and butter together over low heat, stirring until smooth. Spread over filling. Chill until set.
Combine the dry ingredients. In another bowl beat the eggs well; add the pumpkin and butter. Slowly stir in the dry ingredients just until combined. Mix in the cinnamon chips. Bake in greased (or papered) muffin tins at 350 degrees for 20-25 minutes.
Saute onion in half the butter till golden. Set aside. Heat non stick pan. Spread butter on both slices of bread. Place one slice of bread, buttered side down in pre-heated pan. Put one slice of cheese, onions, chicken breast, one slice of cheese and then the remaining slice of bread with the buttered side up. Continue to cook until bread on bottom is brown and toasty. Turn the entire sandwich and toast the other side and wait for cheese to get melty. SLice in half and enjoy.
Preheat oven to 200c degrees. Cut each slice of bacon in thirds-halve each third length ways (each slice is now in 6 pieces). Wrap a slice of bacon around each frankfurt, secure with a cocktail stick, then place on an oven tray and bake for about 15 minutes, turning once, until the bacon is crispy and sizzling; serve with ketchup or salsa of choice.
Place the chopped tomatoes in a large bowl. In another bowl whisk together red wine vinegar, garlic, salt, black pepper, oregano, sugar and oil. Pour the dressing over the tomatoes; toss to coat. Sprinkle with fresh parsley. Season with more salt and pepper if desired.
Preheat oven to 375 degrees. For each wing, cut through first and second joints, discarding tips. Rinse wings and pat dry with paper towels. Place garlic, oil, and hot pepper sauce in food processor, cover and process until smooth. Pour mixture into a small bowl. Combine cheese, bread crumbs, and pepper in a shallow dish. Dip wings into garlic mixture, then roll in the crumb mixture, coat evenly. Shake off excess. Grease 13x9 inch nonstick baking pan, and arrange wings in a single layer in pan. Drizzle remaining garlic mixture over the wings, sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until wings are brown and crisp. Garnish with celery sticks, if desired.
In a medium sauce pan, pour in your tomato soup. Bring to a boil. Add spaghetti noodles, and butter. Boil for 7-10 minutes or until noodles are done. Pepper to taste. Enjoy!
In small bowl, soak saffron in 2 tbsp hot milk for 30 minutes. Meanwhile, heat small skillet over medium then toast pistachios, shaking pan, until fragrant, about 3 to 5 minutes. Place nuts on paper towels or clean tea towel; cover and rub to remove skins, if desired. In small saucepan over low heat, dissolve sugar in 2 cups milk. Keep warm. In medium saucepan, melt butter over low, add semolina and cook, stirring often, until lightly toasted, 8 to 10 minutes. Stir saffron milk into sugared milk. Stir into semolina. Remove pan from heat. Cover; let stand 15 minutes. Stir in pistachios. Makes 3 cups for 6 servings.
PREHEAT oven to 375 degrees F. ADD sweet potatoes (including syrup) to a food processor with remaining FILLING ingredients. PROCESS the FILLING mixture until smooth. POUR mixture into two 9-inch frozen pie shells. BAKE 55-65 minutes (centers will still move slightly). PLACE pies on wire racks to cool. WHIP heavy whipping cream into a medium bowl with electric beater until it thickens; add remaining TOPPING ingredients gradually and continue whipping until peaks form. SPREAD whipped cream TOPPING over cooled pies. DUST each pie with ground cinnamon if desired as a GARNISH for either TOPPING. SLICE, serve and enjoy!
In a small- med bowl mix together the mayonnaise, yogurt (or sour cream), parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar. Combine well with other ingredients in a larger bowl, cover and chill.
Place roast in crock pot. Brush with BBQ sauce. Cook on low setting for 8 to 10 hours. Just before serving, remove any fat then use a fork to shred all the meat. Stir together all remaining ingredients (I just mix in my measuring cup), and pour over pork. Toss pork in sauce. Scoop onto sandwich with slotted spoon (to avoid soggy buns).
Spread each flour tortillas with 1 tablespoon sour cream; sprinkle with. 1 teaspoons cinnamon sugar. Top one tortilla 1/3 cup cheese,1/4 cup chopped apple and second tortilla. For each serving, melt 1 tablespoon butter in a large skillet, brown quesadilla. 1 minute on each side or until lightly browned, carefully turning over tortilla. Cut into wedges. Serve with sour cream, if desired.