HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry in ghee (or oil) the onions, when soft add the tomatoes, turn up the heat and stir/break down the mix. Use a hand blender if you want a smooth consistency. Add the spices, salt and contine to stir. Add the chicken, stir until chicken turns white, then add the courgettes. Keep cooking until the chicken is almost cooked. Add the mushrooms. Then check taste first, (may be a slight bitter taste, if so add sugar to taste). Add cream-check consistency and taste. Serve with basmati rice and/or nan bread.
Place onion in a medium saucepan with enough cold water to cover. Bring to a boil over medium heat. When water begins to boil, cook 1 minute. Remove from heat and drain. Place onion in a medium bowl. Add remaining ingredients and just enough water to barely cover. Let stand at room temperature 3-4 hours. To use, drain well. Serve as garnish or condiment.
Peel grapefruit. Be sure that you also have removed the white skin, which is bitter. Cut grapefruit into thin slices, or cut out the grapefruit filets from the grapefruit. Arrange grapefruit on a plate. Put 1 or 2 lobes of cottage cheese on grapefruit. In a small sauce pan heat honey and sesame seeds. Bring to a single boil for a few seconds. Remove from heat and let stand for about 5 minutes. Pour warm honey mixture over grapefruit and cottage cheese. Garnish with a few fresh coriander leaves and serve. Have a great day!
Sift flour, baking powder, salt and sugar. Mix the eggs, oil and milk. Combine dry and wet ingredients. Pour onto hot skillet, and cook for 3-4 minutes.
Combine butter,sugar,and corn syrup,cook over low heat,stirring constantly until sugar dissolves. Let cool slightly. Add chopped nuts and next 3 ingredients,mix well. Pour into pie shell. Sprinkle with 2/3 of chopped wite chocolate. Top with pecan halves. Bake at 325 degrees for 50-55 minutes or until set. Cover with aluminum foil last 10 minutes of baking to prevent over-browning. Cool on wire rack. Put remaining chocolate in small,heavy duty zip lock bag. Place bag in hot water until chocolate melts (make sure bag is sealed!) Snip small hole in corner of bag,drizzle chocolate over pie.
Combine rice mix from box with ground chuck and egg. Season with garlic powder, season salt or just plain salt and pepper if you wish. Shape this mixture into 20 1 1/4 inch meatballs. In a large skillet in a small amount of oil, brown meatballs over medium high heat. Drain. Slowly stir in water and special seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 30 minutes or until meatballs are cooked. You may thicken gravy if desired.
Preheat oven to 375 F degrees. Combine salmon with remaining ingredients. Place in a greased loaf pan and bake 45 minutes.
Cook macaroni 10 minutes in boiling salted water. Coat microwave safe casserole dish with melted butter. Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted. Stir until it creates cheese sauce. Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce. Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture. Bake at 350 degrees for 35 minutes or until browned.
Preheat oven to 350F and grease an 8 x 8 baking pan. Cream butter and sugar together until light and fluffy. Add eggs and plum pulp. Mix well. Sift dry ingredients together and add alternately with milk. Pour into prepared pan and bake for 20 or 30 minutes. Cut into suares and serve with sauce. Sauce: Heat plum juice and water. Mix cornstarch with sugar, pour in a little liquid and stir well. Stir into hot juice and cook until thickened; add butter.
Marinate the Firecracker Beef. We're going to mix that very well and refrigerate for 1 hour. Prepare the Rice Noodle Salad. Now, on to the rice noodles. We're going to serve the spicy beef on cold rice noodle salad. So I have 8 oz of rice noodles, those are the thin ones. We're going to boil those for 4 minutes, they cook fast, and then we're going to rinse them in very cold water and drain them very well. We don't want a wet salad. Add 2 tsp of fish sauce, which is a fermented condiment, kind of like soy sauce. We're going to add 2 tbsp of vegetable oil, we're going to add 2 tbsp of rice vinegar, 1/3 cup of shredded carrot. Mix it up and refrigerate until needed. Sear the Spicy Beef. Alright, in a very hot preheated dry pan, we're going to sear the beef for 2 minutes per side. We want it rare, but we want it kind of caramelized on the outside. You're going to let that cool to room temperature. Toss the Salad. And then we're going to finish the salad. We're going to add 2 more tbsp of rice vinegar, 1/4 cup of chopped peanuts, 1/2 cup of chopped cilantro, toss that together and our salad is ready as a base for this delicious firecracker beef. Slice the Firecracker Beef. To finish the beef we're going to slice it across the grain. It is so nice and rare and juicy and delicious. So we have the sliced beef and we also have the drippings to which we're going to add the beef back into later. Preheat the pan very well and we're going to sear those beef slices for just a minute or two, just to caramelize the outside and the inside is still going to be really juicy and delicious. Serve the Spicy Firecracker Beef and Noodle Salad. Go ahead and add the hot slices back to the drippings and you're going to top the cold, kind of tangy noodle salad with that hot, spicy firecracker beef, maybe a little sprinkle of peanuts. So amazingly delicious, and such a great contrast between the cold and the hot, and the sweet and the sour, and the spicy and the salty. It's just a great, great dish. I hope you give that a try. Enjoy. Recipe from About.com.
Cut tops off each pepper; remove the seeds and membrane. Cook in boiling salted water for 5 minutes; drain well and set aside. Combine shrimp, crabmeat, rice, celery, onion, and pimiento. Combine mayonnaise, curry powder, salt, and pepper; stir in to crabmeat mixture and mix well. Stuff peppers with the seafood mixture; sprinkle each with the bread crumbs and top each with a pat of butter. Place in baking dish add hot water to the depth of 1/2 inch. Bake at 350°F for 30 minutes.
Preheat oven to 350. Puree the meat and carrots in a food processor until smooth. Thoroughly mix all the ingredients together. Roll into small balls, press into patties, and bake for 15 minutes or until firm. The patties will keep for 2 weeks in the refrigerator. Freezing is not recommended.
add oil to hot pan add spices stirring after each addition add ginger stir add garlic. stir add chilies stir add potatoes fry gently so they dont fall apart should be round balls. cook until golden color about 10 minutes.
Pour hot water or vegetable broth over TSP. Cover with plastic wrap and allow liquid to absorb; about 5 minutes. Add spices. Stir well. Add eggs, mixing well. Stir in flour. Using a 1/4 cup measure, drop mixture onto a greased cookie sheet/ungreased silpat mat or parchment paper. Flatten to make a patty about 1/2 inch thick. Bake at 425 for 10 minutes. Cool slightly before breading. In a shallow dish, mix breading ingredients, except egg and milk. In a shallow bowl, mix egg and milk. Heat 1/4 cup oil into a large skillet while you bread the cutlets. Dip each cutlet into egg mixture, then coat in breading by laying one side of cutlet in the breading mix and pressing lightly so the breading adheres. Turn cutlet over and press to coat the other side with breading mix. Fry in hot skillet until golden brown. Place four cutlets in baking dish. Top each with your favorite marinara sauce, grated mozzarella and parmesan. Bake at 450 for 10 minutes or until cheese is bubbly and begins to brown. These freeze well when wrapped individually in waxed paper. To thaw, place a cutlet in the microwave for one minute on 40% power, then at 80% power for 30 seconds. For a crisp cutlet, thaw and then bake at 450 for 5 to 8 minutes.
First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Don't get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger, Two minutes of mixing or less should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need to add another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour and knead it exactly 10 times. No more, no less. Next flatten out the dough with a rolling pin or your hands so it is about 3/4-inch thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a glass. Lay the biscuits onto a cookie sheet or a pizza pan and bake them at 425F for 10 to 15 minutes, depending on their size. Makes about a dozen medium sized biscuits. You can brush them with melted margarine when you take them from the oven if you want them to look pretty when they arrive at the table. Cheese biscuits: Add a cup of shredded cheese after you mix in the shortening, right before adding the milk. Cut into smallish biscuits and bake as directed. Bacon bicuits: Add 1/3 cup of soy bacon bits to the flour right after adding the shortening. Cut into small circles and bake as directed. Drop biscuits: Substiute melted shortening or oil for the solid shortening. Increase the milk to almost a full cup. Stir it into the flour making a sticky dough. Drop the biscuits by small spoonfuls onto an oiled cookie sheet. Bake as directed.
Combine the soy sauce, lemon juice and orange juice together in a glass jar. Shake well and refrigerate. This keeps for up to four weeks.
Place carrots in a bowl and set aside. Remove peel and all of the white pith from the oranges. Section the oranges, reserving all of the juices for the salad. Add segments to the carrots. Combine orange juice, lemon juice honey and cinnamon in a small bowl and pour over the orange/carrot mixture. Toss gently to combine. Let stand for at least 10 minutes before serving.
Sift together flour, soda, salt & baking soda in a large bowl. Beat together shortening & sugar till creamy; (electric mixer works great) blend in vanilla & eggs till fluffy. (time to put electric mixer away and get some arm muscle) Mix in dry ingredients slowly & blend well. Stir in oats, chocolate chips & nuts. Drop by spoon onto cookied sheet sprayed with pam. Bake in preheated oven 350 degrees for about 8 minutes, Allow to cool for 1 minute then transfer to a cooling rack. They will seem a little soft at first, but they will harden up, but not so hard their crunchy, just chewy and wont fall apart.
Boil potatoes for 25-30 mins or until mostly soft, but still slightly firm. Potato cakes will hold together best when the potatoes are not totally mushy. As the potatoes boil make the Herbed Ranch Salsa by combining all the ingredients in a small bowl. Cover and chill till needed. Drain potatoes and mash with skins on in medium bowl. and don't overly mash, just make sure there are small chunks of potato. Add remaining potato cake ingredients and mix well. Combine breadcrumbs with flour and 1 Teaspoon of Dill in large bowl. Combine beaten egg & milk in another large bowl. Measure approx 1/2 cup of potato mixture into your hands and shape into a patty about the size of a hamburger patty. Drop potato mixture into breading mixture, then into egg & milk, and then back into breading mixture. Be sure to cover entire surface with breading. Arrange the potato cakes on a plate, repeat the process with remaining potato mixture. Cover and chill the potato cakes for one hour so they will be sure to stick together when fried. Heat up shortening in skillet over medium-low heat.There should be about 1" of shortening in the pan. Fry the potato cakes in the oil 2-4 minutes or until golden brown, then drain on rack or paper towels. Serve with Herbed Ranch Salsa drizzled over top.
Preheat oven to 350 and spray a 2 quart casserole with cooking spray. Saute chuck and onions in large skillet over medium-high heat until the meat is cooked through, about 6-8 minutes. Stir in tomato sauce, cottage cheese and cream cheese and cook another 2-3 minutes until fully combined. It's okay if the cream cheese isn't fully melted -- a few chunks are good! Add cooked noodles and pepper to the skillet, stir to combine and pour the whole mixture into the prepared casserole. Sprinkle cheddar evenly on top. Bake for about 20-25 minutes until bubbling and a little browned. Cool for about 5 minutes and serve!
Cook the pasta as directed on the package, drain well. While the pasta is cooking, melt the butter in a large saute pan, add the sliced scallions and tomatoes; cook for a few minutes until onions are wilted and tomatoes warm. Stir in the sliced jalapenos, drained pasta and cheese, stirring to mix. When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste. Serve with grated Parmesan cheese and a jalapeno slice or 2 for garnish.
Heat oven to 375 degrees. Grease an 8 inch (2 quart) baking dish. In large skillet, melt margarine, add onion and green pepper; cook until crisp tender. Stir in remaining ingredients except eggs; mix well. Spread mixture into prepared baking dish; form four cup-shaped indentations in mixture about 3/4 inch deep. Bake at 375 for 20 minutes. Remove from oven; slip 1 uncooked egg into each indentation. Return to oven and bake 10 to 15 minutes longer or until eggs are set.
Preheat the oven to 350 degrees F. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight. *RAW EGG WARNING. Please use caution when consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, it is recommended you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Cook pasta according to package directions. Drain and set aside. Blend sesame oil, vinegar, hot oil, salt, pepper, soy sauce and sugar. Stir until sugar is completely dissolved. Pour over pasta. Toast sesame seeds by placing in a hot skillet and tossing until lightly toasted. Set aside seeds. In same pan used for sesame seeds, heat vegetable oil until smoking. Pour over pasta. Sprinkle with toasted sesame seeds and green onions. Toss well.
Preheat oven to 375 degrees. Mix crushed crackers, parmesan cheese, pepper, salt, oregano, garlic powder and paprika in a shallow bowl. Mix egg and water in another bowl. Take the pork chops and first put them in the egg mixture shaking off the excess. Then put the pork chops in the breading mixture. Make sure you press the breading onto the pork chops. Bake uncovered in the oven for 30 minutes.
Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes. Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese. Chowder can be refrigerated in an airtight container for up to 3 days.
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately. Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent. Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil. Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open. Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes. Serve in bowls with plenty of bread to soak up the delicious juices!
In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes. In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238°). Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes. Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (#11Ateco) tip, and use immediately.
Place butter and sugars in mixing bowl, beat with mixer only until fully combined. Add baking soda, salt, vanilla and egg, lightly beat until combined, add flour, mix in until combined. Stir in chocolate chips. Place tablespoonfuls onto ungreased cookie sheet two inches apart (leave mounded for higher, slightly softer cookies, smooth dough down with back of spoon for flatter, crisper cookies). Bake at 350 degrees for 10 - 12 minutes (moving tray back to front half-way through baking) until golden brown on top. Allow to cool slightly on cookie sheet and then remove to wire rack to fully cool.
Preheat oven to 325°F. Lightly coat a 9-in. cake pan with cooking spray. Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix together, then make a well in the middle. Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest. Pour into flour mixture and blend well. In a large bowl, combine the 1 egg white with the additional 1/2 cup egg whites. Beat the egg whites and cream of tartar until the whites have stiff peaks. Gently fold into the flour mixture. Place in the prepared cake pan and bake 35-40 minutes until golden brown. Turn out onto rack to cool completely. Using a serrated knife, slice the cake in half horizontally. Cover with 3/4 of the whipped topping. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices. Refrigerate until ready to serve. Makes 10 servings.
Refrigerate all your ingredients, so to be cold. Mix all ingredients except ginger ale. Add ginger ale just before serving.
Spray skillet with cooking spray. Add spices and salt to ground meat and cook until done. Combine beans and rice in a saucepan. Heat on low until warm through (or microwave). Place tortillas in a folded damp towel and place in the oven on low. Place a warm tortilla on plate, keeping other tortillas covered. Place 1/4 bean mixture and meat on flat tortilla, leaving 2 inches at bottom of tortilla so it can be folded up. Add 1/4 cheese, salsa, sour cream, lettuce or anything else that sounds good. Fold up the bottom and roll the sides around.
Place roast in crock pot. Cover with beef broth and beer. Add pepperoncinis, pepperoncini juice, and 1 garlic clove, minced. Cook on high for 1-2 hours. Turn to low, cook additional 6-8 hours. Split meat with fork as soon as meat will separate. Prior to serving, prepare warm garlic bread with Italian bread, butter, and remaining garlic. Toast bread with provolone cheese until lightly browned. Serve with beef, peppers, and juice.
In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Spread the panko in a shallow bowl. Dip each mushroom into the egg and let the excess drip off, then coat thoroughly with panko. Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side. Drain on a wire rack set over a baking sheet. Season with salt and serve right away.
Mix all together an shake well. Serve over salad with mandarin oranges and slivered almonds.
Preheat oven to 250F and lightly grease a large cookie sheet. Combine first 5 ingredients in a large bowl; set aside. Drizzle: In a medium sauce pan put sugar, margarine and corn syrup. At medium-high heat, bring to a boil, stirring constantly. Let boil exactly 2 min's without stirring. Add baking soda and stir vigourously until foamy! Pour drizzle over Shreddies mix and toss to coat. Spread on cookie sheet and bake 30 minute until lightly toasted and crispy.
Pre-heat oven to 325° and line a 15x10-inch. pan (or 13x9 if you want them thicker) with foil, greased. In a large mixing bowl, combine oats, nuts, raisins, sunflower seeds, chips condensd milk& butter, mix well. Press into pan evenly. Bake 25-30 minute or until golden brown. Cool slightly. Remove from pan & peel off foil. Cut into bars. Store loosely covered at room temperature. Makes 36 bars depending how you cut them.
FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Salad Dressing: Mix the salad dressing ingredients in a blender adding the canola oil slowly at the very end. Refrigerate for at least two hours to meld the ingredients. Pour the dressing over the salad mixture. Mix.