HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat one tablespoon of butter in a large pot over moderately high heat. Add the shrimp and garlic, and stir until the shrimp JUST turn pink. Remove and set aside. Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes. Stir in the buharat and turmeric and cook for 1 minute. Add the tomatoes, salt and pepper and chopped herbs. Bring to the boil and add the water. Cover and boil over moderate heat for 5 minutes, then add the rice. Bring to the boil and boil covered for 10 minutes. Reduce the heat to low. Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly. Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking. Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes. Serve.
Preheat oven to 350 degrees. Coat bottom of an 8 inch square baking pan with cooking spray. Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft. Stir until smooth, and set aside. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack. NOTE: Two large (1. 5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.
Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse puree forms. et aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes. Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions. DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.
Put all fruits in a large bowl. Sprinkle with sugar and rosewater. Add water to cover and stir. Cover with plastic wrap and leave fruits overnight in fridge. Transfer mixture to saucepan and add extra liquid to cover if needed. Tie coriander seeds in muslin and add to water with the orange zest. Bring to boil and then reduce heat and simmer 10 minutes. Allow to cool and remove coriander seeds and stir in lemon juice. Serve warm or cold, sprinkled with almonds and pine nuts with yoghurt on the side.
Heat large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion. Cook, stirring occasionally, until softened. Reduce heat to low and cook until onion is golden brown, about 20 minutes. Divide and spread the mustard on 3 sliced of bread. Layer the beef and onions over the top. Cover each with the other slice of bread. 6 points per sandwich.
Preheat oven to 375. Coat a 9x9-inch baking dish, 9-inch cake pan, or deep dish pie plate with canola cooking spray. Toast the walnuts by spreading on a pie plate and heating in oven until fragrant ( about 7 minutes). Chop the nuts medium fine. Combine the oats, flour, brown sugar, and cinnamon in a mixing bowl. Cut margarine into the mixture until the topping resembles small peas or until crumbly. Add the chopped nuts and mix well. (The topping can be prepared up to a week ahead and refrigerated). Put the sliced apples in a large bowl. Add sugar (or Splenda) and apple pie spice to a 1 cup measure, then pour over the apples and toss. Sprinkle flour over apples and mix gently. Pour the mixture into the prepared baking dish. Spoon the topping over apples, pressing down lightly. Place the dish on a baking sheet to catch any overflow. Bake on the center rack of oven until the topping is golden brown and the juices have thickened slightly, about 35-45 minutes.
Mix tuna with mayonnaise, spices and onion. Arrange lettuce on plate. Then layer: Sprouts, cabbage and bell pepper. Place tuna in a scoop on the top and sprinkle tomatoes over the top of it all.
Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375°F. Bake for 30 to 35 minutes. Makes 2 round loaves.
Dump the cereals, M&Ms, nuts & pretzels in a large bowl. Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate. Dump melted chocolate over the rest of the ingredients and fold over and over until you have well-coated hunks and chunks. Spread the whole mess out on parchment paper and set in a cool place until it sets up, then break it into pieces. Store in zip-top bags or air-tight containers.
Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander. While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool. Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients - up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight. Stir the salad and check for seasoning, before serving.
Prepare sauce and keep under a low flame. Preheat oven to 350. Mix the cheese mixture together. Mix pasta with 1/3 - 1/2 of the cheese mixture till creamy and gooey. Place 1 1/2 cups sauce in bottom of a 10x13 casserole dish. Top with 1/2 of the pasta. Spread the remaining cheese on the pasta. Top with 2-3 cups of the meat sauce. Top with remaining pasta; 1 cup sauce; 1 cup mozzarella; then top with grated cheese. Bake for 30 minutes. Placing foil on the rack below to catch any spillage that may occur for this is packed with goodness. Meanwhile let the sauce keep simmering to use if desired on top of the baked ziti.
In a large mixing bowl, blend eggs with sugar. Add oil and zucchini, stirring to blend well. Stir in remaining ingredients. Pour into a 12-cup microwave bundt pan, or use two 6-cup ring pans for the microwave. Microwave on High for 8-10 minutes, rotating a quarter turn halfway through cooking. (If using the 6-cup ring pans, microwave about 4-6 minutes each, rotating halfway through cooking.) Bread looks dry and begins to pull away from side when cooked. Cool 10 minutes in the pan. Invert bread onto serving plate.
Preheat oven to 350. Whisk together flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy. Beat in eggs and vanilla. With mixers on low, gradually add flour mixture, beating just until combined. Fold in chocolate chips. Drop dough by tablespoons onto two baking sheets, 2 inches apart. Bake until cookies are no longer shiny - 10-12 minutes. Let cool two minutes and transfer to wire rack.
Heat the salad oil in a Dutch oven and brown the meat slowly. Sprinkle with the seasoned salt. Pour the tomatoes and wine over the meat. Add the spaghetti sauce mix (McCormick's is good), Italian seasonings and stir until mix is dissolved. Add celery and onion. Add bell pepper, potatoes and carrots, if desired. Cover and simmer until tender, about 2 hours. Cook longer for more tender roast, I usually cook mine 4 hours. Serve the remaining tomato-wine sauce as gravy; thicken if desired.
Preheat oven to 425 degrees. Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes. Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell. Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches. Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.
Combine tomatoes, onions, green peppers and salt. Let stand over night. Drain in colander, but DO NOT press vegetables. Place vegetable mixture and celery in a large kettle and add sugar, brown sugar, pepper, mixed spices tied in cheesecloth, and vinegar. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Ladle in jars and seal. Process in boiling bath for 10 minutes. Makes 5 1/2 pints.
Coat a large saucepan with cooking spray. Heat over medium high heat. Saute onion, garlic, and ginger until softened, but not browned, about 3 to 4 minutes. Add curry powder and stir well. Add vegetables; canned tomatoes, broth and 1 1/2 tablespoons of cilantro, stir and heat until boiling. Reduce heat and simmer, covered until vegetables are tender, about 45 minutes. Season to taste and garnish with remaining cilantro. Tip: Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint. You can also add cooked brown rice or a can of chick peas to the curry if desired.
Chop the pepper, onion, and garlic and saute them in olive oil. Add the seasonings (as much as you like). Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture. Cook them while you take the ends off of the green. beans and wash them. Add the green beans and tomatoes to the pot and cover. Simmer, stirring occasionally, until the beans. are as soft as you like them. Serve by itself, with pasta/rice, or with good crusty bread.
Label freezer bag w/ name of meal & cooking instructions. Combine all ingredients in plastic gallon bag. Remove air & seal. Freeze. The night before cooking, move to refrigerator to thaw. In the morning, add to crockpot & cook on low setting for 4-6 hours or until chicken is cooked through.
Heat the oil in large non-stick skillet over medium-high heat. Saute the chopped onion and mushrooms for a few minutes; then add the rest of the ingredients. Bring to a boil, then lower the heat and cover the pan. Simmer until the noodles are tender (about 8 to 10 minutes). Serve hot.
Place all ingredients in blender & process until smooth & creamy, adding more water, if needed. Chill before serving.
In large bowl, beat together eggs, cottage cheese, milk, oregano, garlic powder, salt and pepper. Squeeze excess moisture from spinach. Stir spinach, Cheddar cheese, patties and onions into egg mixture. Pour into 9 x 13 x 2 inch baking dish, coated with cooking spray. Bake at 325 degrees F for 35 to 40 minutes, or until set. Let stand 10 minutes before serving. Cut into squares to serve. Garnish with cherry tomatoes and parsley, if desired.
Put a few large spoonfuls of yogurt into 4 small glasses or ice cream bowls. Drizzle each with about 1 Tbs. honey. Add strawberries on top then sprinkling with nuts.
Place garlic, onions, butter, salt, red and black pepper into a roasting pan and put into a 450 degree oven. Be sure to watch carefully and cook until onions and garlic turn golden brown. Remove from oven, add crab and blend thoroughly. Make sure the crab (shells and all) is coated. Place pan back into oven on 475 degree for 15-20 minutes, turning crab about every 5 minutes. After the crab has been heated throughout remove from oven. Garlic sauce should be braised onto the shell of the crab. Serve as soon as possible, sprinkled with parsley and garnished with lemon.
Combine oats and boiling water, set aside. Combine remaining ingredients, except graham cracker crumbs,in a mixing bowl. Mix at low speed until blended, then beat at medium speed for about 2 minutes. Put oats in mixture and mix for about 20 seconds. Grease 8x8 glass square cake pan. Coat with grahan cracker crumbs. spread in batter. Microwave at 50% power for 5 minutes, rotating 1/4 turn every 3 minutes. Increase power to High. Microwave 2 to 6 minutes, or until done. The top of the cake should have alittle batter that seems like it is not cooked. Let stand on counter for 5 to 10 minutes.
Pound all spices into a paste using a pestle and mortar adding 1 teaspoon of sea salt. Heat half the oil in flameproof casserole dish or saucepan and season the chicken brown all over in the oil. Remove and set aside. Cook the onions, squash, aubergine and potato in remaining oil. When all veg begins to soften stir and brown add spice mix and cook, stirring for 4 mins to release fragrance of the spices. Return chicken to the casserole and add remaining ingredients except the papaya, mango, lime and rum. Bring to boil, reduce heat cover and simmer until chicken is tender and cooked about 40 mins. Add papaya, mango, rum and lime 5 mins before serving. Stir cover and cook until fruit is heated through season to taste with salt and pepper.
Preheat oven to 400 degrees F (I cook them in my toaster oven). Cook Italian sausage links; drain and cut in chunks. Drizzle a bit of extra virgin olive oil over frozen pizza. Slice some tomatoes thinly and cover top. Sprinkle some cooked chunks of Italian sausage over the tomatoes. Dot in between with gobs of fresh ricotta cheese. Drizzle more olive oil over that. Bake at 400 degrees F for about 10 minutes.
Cook pasta according to package directions, drain and keep warm. Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside. Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender. Add broth mixture and undrained tomatoes, cook and stir till bubbly. Add shrimp, cover and simmer about 2 minutes or till sauce is heated through. To serve, spoon shrimp mixture over pasta. If desired, top with cheese and garnish with fresh basil leaves.
Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with vegetable cooking spray. In 12-inch skillet, heat 4 tablespoons of the oil over medium heat. Add onion; cook and stir about 5 minutes or until softened. Add garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the oregano and pepper flakes; cook 2 minutes. Add tomatoes and wine; cook 3 minutes. Remove from heat. Add cooked orzo; stir gently to combine. Pour mixture into prepared baking dish. In medium bowl, mix shrimp and remaining 2 tablespoons oil, the lemon juice, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Place shrimp on top of pasta in baking dish. Scatter feta cheese on top. Bake 25 to 30 minutes or until heated through and shrimp is pink and opaque. Garnish with parsley.
In a food processor or blender, add balsamic vinegar, lemon juice, musard, Worcestershire sauce, garlic cloves, shallot, pepper, water and process until smooth. With processor on low speed, add olive oil slowly in a steady stream and process for 30 seconds. Add liquid honey and process to blend for 30 seconds. Store dressing in a container with a lid in the refrigerator. Stir or shake dressing before using.
Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes. It will be rubbery. Cut gluten into 5 or 6 pieces. Pat out and stretch dough to form into "cutlet" shapes. Combine broth ingredients. Simmer seitan pieces in broth for 30 to 60 minutes. Let seitan cool in the broth. You can use this right away, refrigerate it for up to a week, or freeze it for several months.
In saucepan, blend sugar, syrup and honey. Heat until sugar is dissolved, and then add cream of tartar. Let boil. Stir mixture continuously--about 20 minutes. Add in the vinegar and butter. Let boil up. Pour in a greased pan. Let cool well, and then cut into cushion shapes!
Chill a mixing bowl and mixer whip. Preheat oven to 350°F. Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs. Pour crumbs into a bowl and mix well with melted butter. Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan. Par-bake crust at 350F for 10 minutes or until nicely browned. Allow crust to cool while preparing filling. Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green). Add condensed milk and continue beating. Add salt, citric acid and lime juice, mixing thoroughly. Set bowl aside and allow mixture to thicken somewhat. When thickened, evenly pour prepared filling into the crust. Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly. Cool pie on a wire rack. Using the chilled mixing bowl, beat cream until soft peaks form. Add sugar 1 tbsp at a time, and continue to beat until firm peaks form. Serve whipped cream on pie as desired, garmished with additional lime zest. Refrigerate unused portions.
In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.
The cream should be whipped until it is stiff and the sugar added to your own preference. Crush the macaroon biscuits and mix well with the cream. Add a few drops of almond essence and Drambuie liqueur (or rum, whisky or brandy) to taste. Serve well chilled as a luxury dessert.
Mix first 5 dry ingredients together. Beat egg, add milk, sour cream, melted butter and vanilla. Combine with dry ingredients only until blended. Pour into a greased, floured 8 or 9 inch round or square pan. Sprinkle with sugar and cinnamon. Bake in a 400 degree oven for 25 minutes. Note: Good with 1/2 cup of raisins or 1/2 cup of chopped pecans.
Heat oven to 400 and toast walnuts for 5 minutes. In a large pot on medium high heat, mix sugar, milk, cocoa and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely. I've heard scoring the fudge a bit before it sets makes the final cutting smoother, of course I read that after I was done, but I'm just passing along that helpful info to you. Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in candy melt color of your choosing and allow to set completely before decorating. Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.
With a sharp knife, cut small holes randamly in lamb. Insert garlic slivers into holes, leaving tops showing. Combine vinegar, worcestershire sauce,ketchup,water, mustard,salt and pepper. Marinate lamb in this mixture for at least 6 - 8 hours. Bake uncovered in a 300 oven for 40 minutes per pound. Baste every 30 minutes. ( If you prefer lamb less done, reduce cooking time.). The lamb will have a black crusty appearance, but will be tender and moist on the inside. Remove garlic slivers. Serve lamb with mint sauce. To make mint sauce, combine all ingredients and heat until melted.
Combine first 4 ingredients. Unroll crescent rolls and separate into 8 rectangles; firmly press perforations of triangle to seal into a rectangle. Spread butter mixture evenly over dough. Roll up each rectangle, beginning with short side; pinch seam to seal. Cut each into 4 slices. Place pinwheels on ungreased baking sheet; flatten slightly. Bake at 375 degrees for 15 minutes or until golden.
Put all ingredients in bread machine bowl. Set machine to dough cycle. When finished, remove dough, knead lightly and place in greased loaf pan. Bake at 350-375 degrees for 40 minutes.
Mash the sweet potatoes while they are still hot and add the butter, salt and spices. Add the egg and continue to whip until thoroughly combined. Chill until firm and then form into golf ball sized piece, stuffing 2 to 3 marshmallows in center of each ball. Roll in the ginger snap crumbs and place on a non-stick or lightly greased baking sheet. Bake at 400°F for 10 to 15 minutes.
Heat oven to the lowest temperature. Mine goes as low as 170. Whisk in the milk the dry milk and gelatin if using. Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling. Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven. Remove about 2 cups from the bowl and stir in the yogurt. Stir the yogurt/milk mixture into the warm milk. Cover with a clean towel and put in the oven. Turn the oven light on. Let sit without stirring for 6-8 hours. I usually go to bed at this point. After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set. To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly. Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.
Lightly beat egg with water and set aside. Heat oven to 400 degrees. Place 4 deep crocks or ramekins (1-1/4-cup capacity) on a baking sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of crocks with an additional 1/2-inch on each side. Place dough on a waxed-paper-lined plate and refrigerate. Heat 1 T. of the oil in a large nonstick skillet over high heat until oil is shimmering. Saute beef, in 2 batches, 1-1/2 minutes per batch, until lightly browned. Transfer to a plate. Add remaining 1 T. oil to skillet with mushrooms and onions; saute over medium-high heat 4 minutes until mushrooms are softened and onions are translucent. Stir in rosemary, tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute. Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in peas and carrots, salt, and pepper, then beef cubes. Spoon mixture into crocks. Brush outsides edges of crocks lightly with egg wash. Place pastry cut-outs over top of crocks and press dough overhang against outside edges of crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake 24 minutes or until pastry is golden and puffed.