HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas. Return peas to pot and add a few dashes of salt. Add 11/2 cups of water, cover, and simmer on medium heat for 35 minutes. Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes. Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce. Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.
Mix all the ingredients for the sauce together. Dont make the batter too thin,it should be thick but smooth. Mix the sauce continuosly. You can chill the sauce if you want to. But make sure its nice and thick. Fry/Roast the papad. Dip the papad in the sauce. bite into it! Isn't this yum or what!
Cream butter and sugar. Add eggs and mix. Add sour cream and almond extract. Mix in remainder of ingredients except preserves. Put half of batter in a greased and floured 12 cup bundt pan. Place preserves in an tunnel around pan. cover with the rest of batter. Bake at 350 degrees for 50 minutes. Make glaze by boiling water, corn syrup, and sugar until sugar dissolves, then add liquor and chocolate. Stir until dissolved . Let set to thicken then glaze cake.
Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate. Using a small paint brush, coat the bottom and sides of a mounds candy mold. Place mold in freezer for 10 minutes to allow chocolate to harden. In a small bowl, combine shredded coconut, coconut oil and agave. Remove mold from freezer. Fill chocolate lined molds with coconut mixture. Paint chocolate over coconut mixture to cover bars. Place in freezer for 10 minutes to harden. Remove from freezer, turn mold upside down and pop mounds out of mold. Serve.
Peel prawns, leaving tails intact; devein. Finely chop parsley. Place in a bowl and combine with oil, sauce, juice, honey, garlic and chives. Add prawns, stir until combined. Cover, refrigerate at 1 hour. Cook prawns on a preheated barbecue grill for 3 minutes or until just cooked through, turning once.
Shape the ground beef into tiny meatballs using you favorite recipe. Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl. Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; saute for about 3-4 minutes. Add in the tomato paste and cook, stirring for 1 minute. Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using). Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!). Add in the cooked spaghetti. Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side. DELICIOUS!
Preheat oven to 350 degrees F. In a 13"x9" baking dish, evenly distribute pears, the juice or syrup they were packed in, and the banana slices. Pour the dry cake mix over the fruit, making it as even as possible and slightly packing it down. Thinly slice the butter into pats and dot the top of the cake mix with them. Bake at 350F for 40 minutes. Cool for 20 minutes, so you don't burn your mouth! This tastes especially good with ice cream or vanilla yoghurt.
Preheat oven to 350 degrees. Cut pacetta or Canadian bacon into pieces. Break pasta in half and boil it until it's still a little hard. Drain pasta and set aside. In a skillet heat the olive oil. Saute celery, mushrooms, and onion until tender. Add meat and spices and cook until meat is brown; set aside. Mix all other ingredients in a large bowl. Add to meat mixture and blend well. Pour into a baking dish and cook until cheese is melted and pasta is thoroughly cooked (about 30 minutes). Note: You may want to boil some extra pasta to serve with this because the dish by itself is very rich. The mushroom pieces should be sized to the cooks personal taste. I prefer bigger pieces while my mother likes smaller. Canadian bacon works just great.
Cook the sausage and keep it chopped up like hamburger. Add in the cabbage, tomatos, salsa and spices. Continue to cook down on low boil for about 15-20 minutes. Put one cup water into the mixture with the noodles. Cook till the noodles are soft. Turn the heat off and cover the pot. Allow to set about another 30 minutes before serving. The longer this sits, the better it tastes.
Cut your vegetables into serving-sized pieces. Peel the ones you like peeled. (For potatoes cut them and wash off the starch. For eggplants, slice them, salt them a bit and let them set until they begin to "weep," then squeeze out as much moisture as you can.) Dry the pieces off and toss them with oil or melted butter (just a LITTLE oil or butter--part of the beauty of this dish is that it's fairly light). Lay them out on a parchment-lined baking sheet and bake in a 375F oven for around 20-30 minutes, or until everything starts to look slightly browner than when you put it in. Arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around). Note 1: You can roast a piece of fish or chicken (or marinated tofu) on the baking sheet with the vegetables. It makes a nice little dinner. Not much clean-up effort either Note 2: This method also works with some fruits--apples, pears, pineapple, stone fruits, figs, bananas, etc. Use butter and sprinkle on a bit of sugar, honey and/or vanilla. Serve plain or with ice, sour or whipped cream
In a saucepan over medium heat, warm the oil. Add in the onion, bell pepper, garlic, and mushrooms; stir/saute for about 5 minutes or until tender. Transfer to a 2 1/2 quart casserole dish that has been sprayed with nonstick cooking spray. Melt the butter in the same saucepan. Stir in the flour; continue stirring until bubbly. Add in stock, wine, and seasonings; bring to a boil, stirring constantly for about 2-3 minutes or until thickened. Remove from heat. Stir in sour cream and crabmeat. Add mixture to casserole dish along with noodles; stir to mix well. Bake in a 350 degree oven for 30 minutes or until bubbly, stirring once.
Combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often. Remove sauce from heat and let it cool. Store in refrigerator or use immediately. Can be frozen.
Bring water to a boil. Add couscous, butter and salt. Remove from heat and let stand 5 minutes. Topping: In a blender, blend all topping ingredients except the parmesan. (Alternately, use a ready made basil pesto). Cook blended mixture (pesto) in a pan until warm/hot. Mix the warm topping mix with couscous. Toss with parmesan cheese. Serve immediately.
Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons). Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally. Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat. Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.
Preheat oven to 400°. Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly with salt. Spread half of marmalade mixture over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork. Remove from oven. Spread remaining marmalade mixture evenly over fish. Preheat broiler. Broil fish 3 minutes or until topping browns.
Oven: 350°F/180°C. (The extra tablespoon butter is because the original recipe is metric and asks for 125g butter, which is slightly more than 4oz). Use a rectangular cookie tin, about 12 x 9 inches or slightly smaller. Grease it well and line with baking or wax paper, and make sure there is a good overhang to provide you with a grip to lift out the cake later. Cream butter and 3 1/2 oz (125 ml) of the superfine sugar very well until pale and thick. Add the egg yolks and whisk in very well. Sift the flour, cocoa, baking powder and salt into a bowl. Add the vanilla to the milk. Add the soft butter and milk in turns to the dry mixture, and whisk in well. Spread this mixture evenly into the prepared pan: it will be a thin layer. Whip the 2 egg whites until stiff, then add to it the remaining 4 1/2 oz of superfine sugar, and whisk in until you have a glossy meringue. Crush the nuts: a mixture of walnuts or pecans, plus almonds taste very good. Spread the meringue over the cake layer. Sprinkle over the nuts. Bake 20 minutes or a little longer (my sister said the original recipe says 20 minutes but she felt it was a bit short). Cool cake completely in the pan. Then slide out carefully with the help of the paper overhang and perhaps a spatula if needed, to a cake rack. (Even if cake cracks it does not matter: it won't be seen!). Halve the rectangular cake. Whip the cream until very firm. Put all of it on one half of cake and then put other cake half on top of the cream layer. This cake needs no topping, but you could sieve over some cocoa.
In a small saucepan over medium heat, heat milk until warm to the touch. Transfer to the bowl of a mixer fitted with a dough hook, and add yeast. Let yeast soften 1 to 2 minutes, then stir to combine. Add 2 3/4 cups flour, without stirring. Cover bowl tightly with plastic wrap, and set aside in a warm place until surface of flour cracks, 30 to 40 minutes. In a large mixing bowl, whisk together egg yolks, sugar and salt. Whisk in 1/4 cup flour, and set aside. In a small saucepan over medium heat, melt butter. Split vanilla bean lengthwise, and scrape out pulp and seeds into butter. Swirl pan as butter heats, and cook 3 to 5 minutes, until bubbles subside and liquid is dark brown. Remove vanilla bean. Whisk butter into egg mixture. Stir in vanilla. Add to yeast mixture. Return to mixer, and mix on low for 1 minute. Add remaining 2 tablespoons flour, and mix to combine. Turn mixer up to medium-high for 1 more minute. Dough should be very sticky. Sift a light coating of flour onto a work surface. Scrape dough onto it, and gather into a ball. Clean mixing bowl, and lightly coat with oil. Add dough, cover and allow to rise for 1 1/2 to 2 hours, until doubled. Turn dough out onto lightly floured surface, tuck edges to deflate and return to oiled bowl. Cover and allow dough to rise until doubled, about 30 minutes. In a deep, heavy pan, heat shortening to 365 degrees. Turn dough out onto lightly floured surface, and gently pat into a rectangle about 1/2 inch thick, flouring surface of dough as necessary. Dip a 2 1/2-inch doughnut cutter in flour, and cutting as close together as possible, cut out doughnuts. Let doughnuts and holes rest 15 minutes. Gather scraps of dough together, gently roll or pat to 1/2-inch thickness and cut out remaining doughnuts. Add doughnuts to pan, a few at a time. When they rise to surface, turn them over. Adjust heat to keep oil at 365°F Fry until browned, about 30 to 50 seconds, then flip once more and brown other side. Drain on paper towels. Fry remaining doughnuts. Fry holes separately; they will take less time. Cool, then sift powdered sugar over doughnuts. Or, dip them in one of the following coatings. Topping variations: Honey glaze: In a pan, heat 3/4 cup of honey until it is warm to the touch, and then dip the warm doughnuts in to coat. Cinnamon sugar: Combine 1/2 cup sugar with 1 teaspoon sea salt and 1 1/4 teaspoons cinnamon, and dip the warm doughnuts in to coat. White glaze: Combine 1/2 cup plus 2 tablespoons sifted powdered sugar in the top of a double boiler over simmering water with 1/4 cup heavy cream, 1/2 teaspoon vanilla extract and 1/8 teaspoon Kosher salt. Heat until just warm, stirring frequently, until thin and translucent. Use a pastry brush to coat doughnuts.
Flatten chicken breasts with a mallet to 1/4" thick. Season with salt and black pepper. Dip into eggs. Dredge chicken in bread crumbs. Saute chicken in olive oil in a large skillet coated with a non-stick cooking spray. Cook over medium-high heat until lighly browned, about 3-5 minutes per side. Combine the marinara and broth then pour over chicken. Bring to a boil, cover and reduce heat to low. Simmer 5 minutes; turn chicken. Sprinkle chicken with both cheeses. Cover and simmer 5 minutes, or until cheese is melted. Serve with cooked angel hair.
Melt butter and stir in flour. Add milk over medium heat and stir constantly until such thickens. Add salt, sugar and velveeta. Stir until velveeta melts. Mix in sour cream and cottage cheese. Pour over macaroni and mix well. Sprinkle with cheddar and ground beef. Dot with butter. Sprinkle with paprika. Bake at 350 degrees for 45 - 50 minutes.
Season the veal with salt and pepper and flour lightly. Saute over high heat in butter 3 or 4 minutes on each side. Add the mushrooms and saute. Squeeze the lemon over the mushrooms and veal and add the sauterne and the Marsala. Cook quickly until the sauce forms a semi-thick consistency.
Rinse and trim pork chops as desired. If they are very thick, you may want to butterfly. Place 4 chops in each of 3 one gallon sized freezer bags. In a medium bowl, whisk together olive oil, vinegar, soy sauce, lemon juice,and honey. Pour over chops in bags, dividing evenly. Into each bag, measure 1 teaspoon garlic, 1 teaspoon dried basil, and 3/4 teaspoon black pepper. Close bags and shake and smush around to mix marinade well and coat chops evenly. Reopen bag and push out as much air as possible. Seal tightly. Label bag and place in freezer. To cook chops:. Thaw completely in refrigerator. Remove chops from marinade and discard marinade. Heat grill to medium and grill chops, turning occasionally until a thermometer reads 160 degrees in the thickest part of chop. Remove from grill and serve.
Heat oil in a large skillet on a medium-high heat. Brown chicken and add chili powder. Cook until chicken is brown on all sides. Toss chicken mixture in a large bowl with the green salad. Add dressing and cheese. Toss well together. Place in 6 individual plates. Top with crushed tortilla chips before serving.
Preheat oven to 425 degrees. Combine eggs and evaporated milk in a bowl. Add beans, sugar and all spices. Beat at low speed of a mixer until well blended. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for another 35 minutes or until knife inserted in center comes out clean. Serve warm with whipped cream or you can even enjoy it cold. :-).
Preheat oven to 325 degrees. Grease two 9x5 loaf pans. In mixer cream butter and sugar until light and fluffy. Add eggs, sour cream, evaporated milk, lemon zest and lemon juice. Mix until well blended. In separate bowl mix together flour, salt, baking powder, baking soda, instant pudding and cream of tarter. With mixer running on low, slowly add flour mixture until combined. Gently fold in blueberries by hand, being careful not to overmix and break up berries. Pour batter evenly into prepared pans. Bake for 60-70 minutes or until golden brown on top.
Combine oil and shallots in small saucepan over medium-low heat. Cover and cook, stirring occasionally, until softened, about 4 minutes. Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes. Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes. Off the heat, whisk in the cream cheese, capers, parsley and lemon juice. Season with salt and pepper to taste and serve over sauteed or pan-fried fish.
Place potatoes in a large Dutch oven. Add enough water to cover potatoes, cover. Boil until fork tender, about 20 to 25 minutes. Drain; do not peel potatoes at this point. Place in "fridge" for about 30 minutes or until cool enough to handle. Remove from "fridge". Peel and cut into bite-sized pieces. In a large bowl, combine mayonnaise, pepper, salt, and sugar, mixing well. Add potatoes, making sure to coat all potatoes with mayonnaise mixture. Chill for about 4 hours, or overnight is better. Before serving, lay one sliced hard-boiled egg in circle in the middle. Sprinkle with paprika if desired.
Heat oil and add flour. Cook until flour is nut brown. add mushrooms and stock and stir for 2 - 3 minutes Then leave over a gentle heat for for 10 minutes. Add soy and sherry/madeira. Serve.
Preheat oven to 180°C. In a medium sized bowl combine all ingredients except cayenne and extra cheese. Spoon mixture into a 6-cup ovenproof dish. Sprinkle top with 1/2 cup of cheddar mixed with 1/4 tsp of cayenne. Bake for 30-40 minutes until golden and bubbling. Serve with a green salad and crusty bread.
Whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and Agave nectar to make the stir-fry sauce. Cut the onion into thin slivers and cut the red bell pepper into strips. Peel and slice the garlic. Heat the wok or large heavy frying pan over high heat for about 1 minute before you add the oil. Then add the 1 tablespoon of oil, heat about 45 seconds (or until it looks shimmery), add the garlic cloves, and cook the garlic just until it's fragrant. When you smell garlic (less than one minute) remove the garlic and discard. Add the onion slivers and bell pepper strips to the woke and stir-fry for 1-2 minutes (just until they're starting to soften), then remove to a bowl. Add the other teaspoon of oil if it seem like you need it, then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks. Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned. Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute. Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt. Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture. Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot. Serve right away.
Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170. Serve desired amount. Cool leftovers, transfer to a freezer container and freeze for up to 3 months. TO USE FROZEN CHICKEN: Thaw them in refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
In a small bowl, mix sugar substitute and cinnamon til blended. Add water to sugar and cinnamon mixture (just eyeball). It will be frothy. Add vanilla extract and set aside. In a skillet, melt margarine. Add compote sauce to melted margarine. Let it bubble and reduce for about 5 minutes over medium heat. Add banana and saute' in the sauce, it will thicken up by the starch of the banana. Stir occasionally. When sauce begins to thicken, add chopped walnuts to mixture and continue to stir. Do not let it sit. Stir slowly until sauce is thickening. Viola! You have Sugar-Free Compote!
Combine all vegetables in a bowl. Squeeze juice from lime into bowl with vegetables, stir. Add salt to taste. If adding shrimp, add to bowl once shrimp is thawed(if frozen)and chopped. Note: For larger shrimp I usually cut them into thirds, for smaller shrimp I usually cut them in half.
Melt first amount of butter in a skillet over medium heat. Add asparagus and cook until bright green but still firm. Stir in second amount of butter and the onion into the asparagus. Sprinkle with onion powder. Cook and stir until onion is softened and asparagus are crisp-tender.
Cook ravioli in microwave according to package directions. While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and onions; saute 3-4 minutes or until richly browned. Combine flour and next 5 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat a 2 minutes or until mixture thickens slightly. Divide cooked ravioli evenly amount 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.
Finely chop Apples. Gring Peanuts in a food processor to a fine crumb. Mix dry Pudding powderand Cool Whip together. Stir Apples, drained Pineapple and Peanuts into the the Cool Whip mixture. Chill for 1 hour.
In a medium bowl, combine bok choy, broccoli, green onions and almonds. In a small bowl, whisk together remaining ingredients. Toss dressing with vegetables and serve.
Mix all ingredients together with a whisk, and pour into waffle iron, in batches. Add a bit more milk if too thick or a bit of rice flour if too runny. Can be made without eggs, if necessary; just add a little more liquid to make up for them.
In a large pot of salted water cook pasta according to package directions; Drain. Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper. In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp. Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet. In same skillet heat remaining oil over medium-high heat. add garlic, olives, capers and anchovies; cook, stirring,1 minute. Add tomatoes, tomato sauce, sugar and pepper flakes. Cook, stirring once, until bubbling, 1-2 minutes. Stir in shrimp; cook until just heated thruogh, 1-2 minutes. In bowl toss pasta with sauce; sprinkle with parmesan, if desired.
1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry. 2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well. 3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times. 4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender. 5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.
Cook and drain pasta; cool. Combine pasta, meat, broccoli, and cheeses in large bowl. Put basil and garlic in food processor or blender; whiz. Add mayo to food processor or blender. Mix thoroughly. Stir into pasta mix. Toss to coat. Refrigerate for at least 4 hours before serving. During the last 1/2 hour of chilling time, toss once to mix. For color contrast, serve with cherry tomatoes, cut in halves.