HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prick the eggplant nicely with the fork all over. Broil the eggplant in the oven(right under the broil) for about 7 minutes one side and anther 7 mins on the other side until the skin starts charring. Let it cool and remove the skin. Or roast it in a grill pan after peeling skin or burn it on the stove top. Keep the burnt eggplant in a ziplock bag and sweat it for easy removal of skin. Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely. Fry the onions in oil + ghee till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute. To this add tomatoes and all the rest of the masala's and fry for 2 more minutes until tomatoes are nicely cooked and mashed. Now to this add the mashed eggplant + 2 Tbsp of water and cook on light flame for about 5 more minutes until all the ingredients are nicely blended. Add cream. Garnish it with fresh coriander leaves. This dish goes very well with plain chapathi's or even rice.
In a mixing bowl, add the beef strips and dust with a little cornstarch. Heat about 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Flash fry the beef strips and remove quickly. To the wok, add the carrots, mushrooms and then broccoli. Stir fry 2-3 minutes and then remove. Add a little more oil, then saute the ginger and garlic. After a minute or so, add the well drained noodles and let caramelize. Add the red chili flakes. Add the sesame oil, teriyaki sauce and rice wine vinegar. Add all of the other ingredients and toss to coat well. Serve.
Place all ingredients in a crock pot. We cut up the butter and cream cheese to help it melt down faster. Set your crock pot on low and let it cook all day - 6 to 8 hours. You can also cook on high for 3 to 4 hours, but make sure to check it more often so the bottom doesn't scorch.
In a glass bowl, combine glutinous rice flour and water. Mix well to paste, then add sugar and mix till dissolved. Cover with plastic wrap and microwave for 2 minutes It will be half cooked. Remove and stir well while it is hot. Cover and return to microwave for 30 sec. Stir well. Place plastic wrap over a chopping board. Flour generously with corn flour (you must do this!). Wait for dough to cool down. Divide dough into 10 pieces. Flatten it with your palm. Wrap the dough round ice cream and refreeze it in an air tight container.
Bring a pot of water to a boil. Add the wontons and cook for about 4 minutes; drain. In a medium soup pot, bring the chicken stock to a boil. Add the carrots and baby bok choy; cook until the vegetables are tender-crisp, 2 to 3 minutes. Add the sesame oil, salt, white pepper, and cooked wontons. Cook until they are heated through.
combine cabbage, apples, sugar, red wine and cloves in a slow cooker. cover and cook on high six hours. sprinkle with bacon.
Whip butter in bowl (hand mixer is best). Whip in buttermilk and oil, alternating, until incorporated in butter. Chill and serve.
In a skillet, saute the artichoke hearts garlic, and shallots in the stock. Set aside half the hearts and puree the rest in blender. Add the butter and milk and whip till smooth. Place in a saucepan and simmer over low heat for 20 mins. Season with salt and pepper. Fold in rest of the hearts and heat thoroughly. Garnish with basil and croutons.
Pre-heat oven to 350 degrees F. Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition. In a separate bowl, mix the maraschino cherry juice and buttermilk. In a separate bowl, mix the flour, salt, and baking soda. Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients. Fold in coconut. Beat egg whites to stiff peaks and fold into the mixture. Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing. Icing: Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.
Combine all ingredients. Place in an oven proof dish and bake at 350 for 30 minute.
Put stuffing mix and pecans in a very large bowl. Melt butter in a large skillet. Add onions, celery, and bacon; saute 5 minutes or until vegetables are. crisp-tender. Add remaining ingredients and bring to a boil. Add to stuffing. toss to mix and moisten evenly. Bag and refrigerate until ready to stuff. turkey.
Boil beets in enough fresh water to cover, until tender. Allow beets to cool enough to handle, then remove skins (they should slip right off). If beets are small, leave whole, otherwise quarter or half as desired. Place beets in clean pint jars. Boil brine ingredients and pour over beets in pint jars to within 1/2 inch of rim. Wipe rims to remove any spills. Add lids and rings. Process 10 minutes in a hot water canner. If any jars do not seal when checked after 24 hours, put in refrigerator and use. You may also re-process these.
CAKE: Preheat oven to 350 degrees Fahrenheit. Sift flour, cocoa and 1/3 cup sugar 5 times. Add salt to egg whites and beat until stiff. Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff. Add vanilla. Fold in the flour mixture a little at a time. Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit. Reduce heat to 300 degrees Fahrenheit to finish baking. Total baking time is about 1 hour. FROSTING: Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler. Mix well, beat over heat until mixture stands up in peaks. If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes. Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture. Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming. Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt. Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle). Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well. Frost top and sides of cake.
Equipment: One small pot. Heat-proof bowl. Whisk. Two 1-cup glass jars - wine glasses or tumblers are also great. DIRECTIONS: Heat almond milk to the boil (on the stove, or in the microwave - both work!) and pour over chocolate chips in a heat-proof bowl. Whisk chocolate and almond milk together until they are a smooth mixture. Pop it on the stove or in the microwave for 10 seconds if it needs a little help melting. Place half of the chocolate cookie crumbs in the bottom of each jar, then pour the warm chocolate ganache on top. Reserve about 1/4 cup of ganache for dipping your strawberries. Once the ganache has set, sprinkle any remaining crumbs on top and place your dipped strawberries on the top of each jar.
Mix 2 cups of rice, butter and salt and pepper to taste along with one well-beatened egg in a mixing bowl. Place this mixture in a 10 inch pie plate and form into crust. Put tuna on top of rice. Layer cheese on top of tuna In a mixing bowl, mix 3 eggs, milk, broccoli and onions with salt and pepper to taste. Stir until well-blended. Pour egg mixture over cheese. Preheat oven to 375 degrees and bake for 45 minutes.
For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours. Stir occasionally to distribute seasonings. For the bread, combine olive oil and garlic and let mixture stand for about 10 minutes so flavors can mingle. Meanwhile, heat the broiler. Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned. Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish. Set aside. Just before serving, heat up broiler again and toast cheese until bubbly. Serve bread in shallow bowls, spooning about 3/4 cup of tomatoes and marinade over each slice, garnishing with remaining parmesan.
Place banana slices in bottom of cooled baked pie shell. Stir together sugar, cornstarch and salt in 2 quart Pyrex measuring cup. Combine egg yolks and milk add to dry ingredients. Cook in micro, whisking occasionally, until mixture comes to a boil and thickens. Microwave for 1 minute more. Remove from micro, whisk pie mixture smooth. Whisk in butter and vanilla. Add 2 cups chocolate chips, stir until chips are melted and mixture is well blended. Pour into prepared pie shell over bananas. Cool. Meanwhile whip whipping cream and pudding for 1-2 minutes at medium speed. Spread on top of chocolate filling. Refrigerate covered several hours or overnight.
Mix together all ingredients. Put into covered dish and put in fridge to marinate for one hour. Preheat oven to 350 degrees F. Wrap tablespoon sized portions in pieces of aluminum foil, either in triangular shapes or about 2 1/2-inch square. Bake in 350 degree F oven for about 10 minutes. Serve along with stirfry and rice, or as an appetizer.
Before you begin, make sure you let the cream cheese soften and chill a large bowl, the beaters to your mixer, and the evaporated milk in the freezer. In small mixing bowl combine the Jello, Reallemon and boiling water. Set aside to cool. In medium mixing bowl combine the cream cheese and sugar. Whip with fork until fluffy. Set aside. In the chilled large bowl beat the evaporated milk until thick with mixer. At low speed add the Jello mix and then the cream cheese mix. Pour into 9 x 13 graham cracker crust or 2 9" pie crusts.
Whisk or blend above ingredients together. Pour over chicken and let marinade no less than 1 hour and no more than 6.
BASE: Finely crush biscuits. Combine biscuit crumbs, lemon rind, juice and butter. Line the base and sides of a 20 cm spring-form tin with biscuit mixture. Chill while preparing filling. FILLING: Combine gelatine and water. Leave to swell for 10 minutes. Beat cream cheese until soft. Add sour cream and beat until well combined. Add sugar, lemon juice, rind and vanilla. Beat until sugar has dissolved. Dissolve gelatine over hot water. Add to cheese mixture and mix. Pour filling into prepared base and chill until set. TOPPING: Arrange fruit pieces in a nice design on cheesecake. Measure 1/2 cup of the remaining syrup and put in a small saucepan. Sprinkle gelatine over and leave to swell for 5 minutes. Gently heat the gelatine mixture, stirring until gelatine has dissolved. Stir in sugar, stirring until dissolved. Remove from heat and pour over cheesecake (the cheesecake should already be set and still in the tin). Chill until set.
In a large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved. Add remaining ingredients and simmer for 5 minutes. Use in your favorite enchilada recipes! *Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube (in the international aisle, from Nestle products) instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half-cubes. Makes about 4 cups (2 cups is usually enough for one batch of enchilada casserole).
Turn crockpot on high and remove liner (if you can). Spread some BBQ sauce on the bottom of the crock. Run each chop under some warm water. Put 2 chops on the bottom of the crock. Put some BBQ sauce and seasonings on each chop Layer chops, sauce and seasonings. Add the remaining sauce over the top. Return the crock to the pot, put on lid. After about an hour, turn down to low. Cook for about 5-6 hours. If you used bone-in chops, be careful as the chops are very tender and will fall off the bone. We usually have ours with mashed potatoes, or throw some potatoes in the oven and bake them for the last hour or so. It would probably work well with rice too if you want.
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.
Add a few ice cubes to a highball glass. Pour in liqueurs and drop in a couple maraschino cherries (I add a little of the cherry juice, too). Pour the cream down the sides of the glass and stir lightly before serving. You can also hold the cherries out, top with whipped cream and cherries.
Cut tortillas in strips. Mix together soups, milk& chilies. Make layers in a large baking dish, starting with the tortillas at the bottom, then chicken, then soups and ending with the cheese. Bake at 300 degrees for 1 hour.
Mix together cream cheese and dry pudding mix. Slow beat in milk. Fold in Cool Whip.
Wash limes thoroughly. Remove the zest and slice into eight wedges. Dump everything into a blender, pulsing 5 times. Serve over ice.
Wash mint and mince finely; add 2 tablespoons sugar and water and let stand for several hours or overnight. Bring to boiling point; strain. Combine remaining sugar and apple juice. Cook for 20 minutes or until mixture reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation). Add food coloring and mint juice. Pour into hot, sterilized jars and seal; process in boiling water bath for ten minutes. **Variation-Use spearmint flavoring for apple jelly, if you don't have fresh mint.
Preheat oven to 400°F Mix cream cheese, 1/4 cup of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 cup sugar and cinnamon; set aside. Flatten each bread slice with rolling pin. Spread 1 side of each side evenly with 1 rounded tablespoons cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces. Place each piece, seam-side down, on baking sheet. Bake 12 to 15 minute or until edges are lightly browned. Serve immediately. For an extra special treat, baked rolls can be dipped halfway into melted dipping chocolate. For Freezing: Freeze uncooked on cookie sheet for 30 minutes, and then put in plastic bags. When ready to bake remove from bag and place on cookie sheet and bake frozen for about 10 to 15 minutes.
Combine cornmeal and boiled water. Stir the resulting mush and cool slightly (it does not have to be warm). Separately, combine flour, sugar, gelatin, baking powder and salt in a large bowl. Add oil and eggs to cornmeal mush. Mix well. Add to dry ingredients, stirring well but for no more than two minutes. Fill greased muffin cups 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes. Makes 12 regular or 6 jumbo muffins.
Preheat oven to 400°F. Mix together Bisquick mix, egg whites, water, and half of the garlic salt. Spread the batter into a sprayed 8"x8" pan or casserole dish. Cook bell pepper, onion and mushrooms in a pan over medium heat, stirring frequently, until onion is tender. Stir in chicken, tomatoes, seasoning, red pepper flakes and rest of garlic salt, and heat until hot. Spoon chicken and vegetable mixture over the batter in pan, then sprinkle with mozzarella and parmesan. Bake 20-25 minutes, or until golden brown.
Beat the egg and water in a bowl and set aside. Combine all the dry ingredients in a zip top bag. Pound chicken to 1/4 inch thick and cut into bite-sized pieces. Coat chicken with flour. Drudge in egg mixture and return to flour. Shake to coat and place bag in freezer. Freeze 1 hour. Refrigerate egg mix. Repeat coating process after the 1 hour is up. Deep fry chicken nuggets in oil heated to 375 degrees. Drain on paper towels.
Use a 3 quart saucepan over medium heat. Saute the onions in the oil til lightly browned, about 12 minutes. Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf. Bring to boil. Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes. Discard the bay leaf.
Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees Fahrenheit. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe. Remove crust from refrigerator and brush with the egg white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees Fahrenheit, then reduce the oven to 350 degrees and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled.
Preheat the oil for deep frying. Mix the flour, coconut mild, salt, sugar, and sesame seeds into a smooth batter. Peel the bananas, cut them in half, then lengthwise into three strips (6 pieces per a banana). When oil is ready, dip bananas in batter, and drop into hot oil. Repeat until all bananas are done. Remove from oil when they start to brown. Place on a paper towel to remove excess oil.
Cook spaghetti according to package directions, drain and rinse under cold water. Once cooled, toss with remaining ingredients. Can be made a day in advance.
Heat oven to 350 degrees. Grease and flour a 10" x 15" cake pan. Cream together the sugar, butter, salt and eggs. Add the dry ingredients alternately with the orange juice; mixing well after each addition. Bake for 30 minutes, or until toothpick inserted in center comes out clean. NOTE: The cake will have a very light appearance after baking. While cake is baking, blend together the sugar and cinnamon for the topping. When the cake is done, remove from oven and immediately rub the 1/2 stick of butter over the top of cake until butter is completely melted. Then sprinkle the cinnamon-sugar mixture evenly on top. Cool before cutting.
Add all ingredients to sauce pan. Bring to a boil then reduce to a simmer for 10 minutes. Berries should all be open. Pour into a blender and mix until smooth. Chill for at lease 1 hour. Enjoy.
Beat egg, add butter and cream. Add the two sugars and cream well. Add remaining dry ingredients and mix well. Bake at 350° for 8-10 minutes.
Steam the carrots in a steamer basket for about 5 minutes, or until barely tender. Reserve 5 tbsp of the cooking water. Meanwhile, toast the cumin seeds in a dry skillet just until they release their fragrance. Set aside. In a pot that will be large enough to hold the carrots, saute the garlic in the oil for about 1 minute. Add the 5 tbsp of carrot cooking water, the hot sauce, lemon juice, cumin seed, sugar and salt. Mix well. Add in the carrots, partially cover and cook over med-low heat until the carrots are tender and the liquid has reduced, approximately 10 minutes. Do not let it dry out completely. Stir in the mint leaves and serve immediately.
Place sun dried tomatoes in a small bowl and pour 2 cups of boiling water over them. Let stand until tomatoes soften, about 15 minutes. Drain the tomatoes, reserving the liquid. Thinly slice the tomatoes. Spray a large nonstick skillet generously with PAM. Add mushrooms, onion, wine, garlic, reserved tomato liquid and the sliced tomatoes. Bring to a boil over high heat. Reduce to medium, and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes. Meanwhile, cook the pasta in a large pot of boiling, salted water until just tender but still firm to the bite. Drain the pasta, reserving 1 cup of the cooking liquid. Return the pasta to the same large pot. Pour sauce from the skillet over the pasta. Add the Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by quarter cupfuls if the mixture is dry. Mix in basil. Season to taste with salt and pepper.
Combine the hoisin sauce, water, bean sauce, vinegar, onions, and sugar in a pan over moderate heat and simmer until the onions are soft, about 15 minutes. Add the peanut butter and stir well. The sauce should be just thick enough to coat a spoon. If it is too thick, add a little water. Set aside to cool. When serving, transfer to an individual sauce bowl and garnish with chili paste and chopped peanuts. This sauce will keep up to two weeks if refrigerated.
In a small saucepan, melt butter over medium heat. Add flour and whisk very frequently for at least 2 minutes or until bubbly. Whisk in milk and heat until thickened, about 2 minutes. Remove from heat and immediately whisk in cheese and paprika until melted and smooth. Add salt and cayenne pepper to your taste.
Sprinkle Jello over cottage cheese and stir. Add Cool Whip,then fruit.
Grease and flour bundt pan. Mix all ingredients with electric mixer adding 1 egg at a time. Layer 1/3 each of cake batter and nut mixture. repeat layers and end with the batter layer on top. bake at 325 degrees for 55-60 minute. let pan cool for 10 minute and remove cake from pan.
Sift together the flour, baking powder, salt, and sugar into a large bowl. Add the parsley, thyme, nutmeg, cloves, and pepper. Mix well. Cut in the butter and add enough of the boiling water to make a stiff batter. Bring the stew or soup to a boil (about 2 quarts). Drop tablespoonfuls of the batter into the boiling stew or soup. Simmer for 10 minutes uncovered, then cover and cook 5 minutes more. Yield: About 16 to 20 dumplings; serves 6 to 8. NOTES AND VARIATIONS: These dumplings can be varied with an infinite number of herbs and seasonings. Try some of the following combinations, or invent your own. 1. Omit the nutmeg and cloves, and add 1/2 teaspoon of sage and 2 tablespoons of grated onion. 2. Omit parsley, thyme, nutmeg, and cloves, and add 3 teaspoons of caraway seeds. 3. Add 2 to 3 tablespoons of grated sharp cheese. 4. Substitute any other fresh herbs, such as tarragon, for the parsley. The Dumpling Cookbook.
Yeast Dough:. In a small pan, heat milk just until bubbles form around edge of pan; remove from heat. Add sugar, salt and butter; stir to melt butter, then cool to lukewarm. Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture. Add the egg and 2 cups of the flour; beat with electric mixer until smooth. Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl. Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear. Place in lightly greased bowl; turn to grease all over. Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours. Topping:. While dough rises, in a small bowl with spoon cream the butter and brown sugar. Spread on bottom and sides of 9X9X2-inch square baking pan. Place pecans evenly on top, flat sides up. When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon. Roll up from long side, jelly-roll fashion; pinch edge to seal. Cut crosswise into 12 pieces. Place, cut side down, into prepared pan. Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours. Preheat oven to 375 degrees. Bake sticky buns 25 to 30 minutes, or until golden brown. Invert on plate, let stand 1 minute then remove pan. Serve warm.