HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the masala: heat oil in a large frypan over medium heat. Add in onions and saute for about 20 minutes until deep golden brown. Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm. Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth. Add in the onion mixture and puree just enough to combine. Season the masala with salt and pepper. At this point you can cover and refrigerate overnight. To make the shrimp: heat oil in a large skillet over medium heat. Add in shrimp and saute until partially cooked (about 2 minutes). Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon. Season with salt and pepper. Serve over basmati rice.
Preheat the oven to 400°F. Toss the ground cherries, grapes, spices, cornstarch and half the sugar in a bowl and pour into the crust. Combine the remaining sugar, oats and butter in another dish, mixing with your fingers until crumbly. Sprinkle over the fruit mixture and pat down. Bake at 400F for 10 minutes, then reduce temperature to 350F and bake 20 minutes more.
preheat oven to 350*F. use a 6.5-cm deep loaf pan that is about 23.5 x 13-cm in size. line bottom of pan with waxed paper of exact size. butter waxed paper and sides of pan. mix beaten eggs, with brown sugar, add oil and whisk to incorporate. sift flour with baking powder and soda, add 1/3 to egg batter and beat well, repeat with remaining flour. stir in figs, rum and pecans. pour batter into pan. bake in the middle of oven for 55 to 60 minutes. when cake is done, remove from oven and let cool slightly. remove from pan and cool on wire rack.
Mix oil and garlic in bowl. Hollow out inside of both bread halves, leaving 1/2-inch-thick sides. Brush inside of bread halves with garlic oil. Spread tuna evenly over bottom half. Top with onion, then tomatoes, pressing down to compact. Sprinkle anchovies and capers over, pressing to adhere. Layer peppers over, then olives. Top with remaining bread half; press together. Wrap bread tightly in plastic wrap. Refrigerate at least 2 hours and up to 1 day. Cut bread crosswise into six 3-inch-wide pieces.
Cut the squash in half and carefully remove the seeds. You might want to use a kitchen scissors to cut around the edge because you don't want to dig into the squash itself (which is easy to do). Turn upside down in a baking pan. Bake at 375-degrees until the inside is somewhat soft (about 45 minutes for this sized squash). Let cool until the squash can be handled and then carefully remove the inside of the squash. They will come out in threads that look and act much like cooked spaghetti (thus, the name). There will be a much larger volume of strands than you think! Cook several pieces of bacon very crisp and chop into bacon bits. In a skillet, heat some olive oil and/or butter. Add the spaghetti squash threads. Toss with spices as desired and the bacon bits. Heat through and serve.
Cook pumpkin seeds in a medium skillet over medium heat, stirring often, about 8-10 minutes or till puffed(don't brown). Watch closely so the don't brown. Move to a bowl. Combine sugar, brown sugar, paprika and salt. Set aside. Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on wax paper lined jelly roll pan(or cookie sheet). Bake at 350*F. for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.
Heat oil in a deep fryer (375°F ). You will need at least one -two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended. Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat. Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry). With an electric mixer, add in the eggs -one at a time. Beat well between adding each egg. Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels. While still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).
Place tea bag in a large mug; pour in 4 ounces boiling water. Let steep for 10 minutes; discard tea bag. Heat the cranberry and apple juice and pour into the mug of tea. Stir in the fresh squeezed lemon juice and the honey, to taste. Garnish with a lemon slice. Serve hot or iced (if serving iced, you may skip heating the juices). Enjoy!
Preheat oven to 400 degrees. Combine mayo, cheese, and red pepper; set aside. note: I often add a bit more red pepper after a small taste test. Lay salmon fillets on a foil-lined baking pan. Squeeze fresh lemon juice over each fillet. Spread each fillet evenly with mayo mixture. Cover mayo with cracker crumbs. Bake 12 to 15 minutes or until salmon flakes easily with a fork.
Fry onion in oil until soft, not brown. Add mushrooms and fry all until browned. In a separate jug, mix corn flour with two tablespoons of the milk. Slowly add the rest of the milk trying to avoid lumps. When smooth pour into saucepan with the onions and mushrooms. Keep the heat very low stirring (or whisking) steadily until thickened (don't let it thicken too quickly - give the flavours time to blend). Add salt to taste.
Whip whites and 1/2 cup sugar until stiff peaks form. Mix yolks with remaining sugar, add mascarpone cheese, lemon oil and lemon zest. Mix well making sure that there are no lumps. Fold in whites. Combine the four cups of Limoncello liquor with the 2 cups of simple syrup (this will be used to moisten the lady fingers). After dipping the lady fingers in the mixture form one layer of lady fingers at bottom spread a layer of the lemon mascarpone on top repeat once. Reserve leftover Limoncello mixture. You should let the tira mi su set for at least 2 hours before serving, overnight is ideal. CANDIED LEMON CHIPS: Slice lemon into very thin slices dip into 3 cups simple syrup lay flat on silk pad lined sheet tray and bake at 200°F until crisp, about 2 hours (used for garnish). CANDIED KUMQUATS: Cut kumquats in half and remove pits. Place in pot with 3 cups simple syrup (enough to cover kumquats) and let simmer slowly, cook the kumquats until they become translucent (used for garnish). Take left over Limoncello and simple syrup mixture and add 1 teaspoons of cornstarch for a sauce to garnish the plate. .
Preheat oven to 500°F In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, cooked turkey bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing. Enjoy!
Combine dry ingredients in a bowl and mix well. Combine oil, eggs and milk together and mix well. Stir dry ingredients into liquid ingredients just until blended; do not over-mix. Pour into a well-buttered 9x13 inch pan or an equivalent-size cast-iron skillet. Bake at 400 degrees for 25 minutes or til done.
Mix together all ingredients except corn. Add 1-1/2 c drained whole corn. Mix all together. Heat 2 T margarine or butter. (Add a tiny amount of oil to keep margarine from burning). Drop batter by double tablespoons to make small oval cakes. Cook over medium heat about 5 minutes or until brown on both sides. Turn only once. The dough is a little wetter than pancake batter; that's OK. Cooking Tip: For APPLE FRITTERS add a little more sugar.
Cut cabbage in half lengthwise and cut out core. Cut each half lengthwise again, then cut each quarter crosswise into 1/2 inch cubes. Melt butter in large saucepan over medium heat. Add the onion and cook, stirring occasionally, 10-15 minutes, or until soft. Add cabbage and saute, stirring occasionally, for 25 minutes, or until tender. Add the vinegar, sugar, and cumin and mix well. Lower heat to medium low and simmer 20 minutes more, until juices are syrupy. Cabbage should be tender but not mushy. Remove from heat and season with salt and pepper. This can be made ahead and reheated when needed.
In a food processor process the garlic with anchovies until minced (if you have a small 4-cup processor then use it for this). Add in all remaining ingredients (except the Parmesan cheese and black pepper) and process until smooth and blended (about 10 seconds). Add in parmesan cheese; pulse a few times. Season with fresh ground pepper to taste. Cover and refrigerate until ready to use. Mix well before using.
Cook the chorizo sausage in a big skillet over medium-high heat for about 5 minutes or until browned; break sausage up so that it is crumbled. Add in green onions and garlic; saute/stir for 2 minutes or until vegetables are tender; at this point, I drain some of the excess drippings. In a mixing bowl, add eggs, water, salt, and pepper; whisk to combine. Lower heat to medium; Add egg mixture to skillet; let set for 20 seconds. Cook and stir 3-4 minutes or until light and fluffy. Add cheese and cilantro; stir to blend. Transfer mixture to serving plates or use as filling for a flour tortilla; add a dollop of sour cream on top if desired.
Peel and core apples with apple corer. Slice apples into 1/4" slices forming apple rings. Sprinkle apple slices with lemon juice to prevent browning. Mix together pancake mix, water and nutmeg. Add enough oil to fry pan to have at least 1" oil (a deep fryer may also be used). Heat oil to approx 350 degrees F on medium heat. Coat 3-4 apple slices in batter and fry in oil about 1-2 minutes per side or until golden brown. Remove rings and place on a flat brown paper bag for draining. Repeat for all of the other apple rings. Let rings cool for about 5 minutes. Dust fritters with powdered sugar.
In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9 inch square baking dish. Bake at 350 degrees for 10 minutes or until golden brown. Cool on a wire rack. Combine strawberries and sugar in a small bowl; let stand for 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berries and juice mixture into gelatin. Refrigerate until partially set. Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature, about 15 minutes. Fold in whipped topping, then gelatin mixture. Pour mixture into prepared crust. Refrigerate dessert for 4 hours or until firm.
Preheat oven to 350. Spray pam on bottom of 13 X 9 cake pan. In large bowl mix pumpkin, milk, eggs, sugar, pie spice, and salt. Beat with mixer until well blended. Pour into pan. Sprinkle Dry Cake Mix evenly over mixture. Top with chopped nuts spread all over top. Then sprinkle the melted butter or marjarine all over the nuts. Pop into preheated ove for 50 to 55 minutes. (done when knife in middle comes out clean) You may have to cover edges with foil if they are browning too fast. Cool-cut-serve with whip cream or cool whip. I like it warm. Also, have tripled this recipe and froze prior to Thanksgiving and it remain great. So this can be a make ahead dessert. Refrigerate leftovers if there are any. ENJOY! THIS RECIPE IS A KEEPER!
Cut lamb into small pieces. Slice onion and saute it together with lamb in a good amount of olive oil. Let the lamb brown, add flour and stir well. Add wine, juice of 2 lemons,chopped parsley, pepper to season and peeled tomatoes. Cook at low heat stirring often for I hour or until lamb is tender. Serve hot on a bed of shell pasta.
SlowCooker: Medium round. Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered. Coat the slow cooker with butter-flavor nonstick cooking spray. Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries. Repeat the layers, ending with the berries on top. In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten. Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F. Remove the lid and cook on HIGH for another 15 minutes. Cover, turn off the cooker, and let the pudding stand to cool slightly. Serve warm or at room temperature, with whipped cream, if desired.
Put a pot of water on the stove to boil; add the 2 bouillon cubes. Stir together the eggs and milk with a pinch of salt in a large bowl. Add the flour a little at a time and stir (you may not need all 6 cups of it). When it gets a doughy consistency and gets hard to stir, drop by small spoonfuls into the pot of boiling water. Let all kluskies come to the top and wait for the water to reboil. Cook for about 15 minutes. Drain them and serve.
Preheat oven to 350 degrees. Scrub potatoes and clean then up. Stab them all over with a fork. If you want soft skins than you need to rub the outside with butter and then wrap in foil. Place potatoes in a metal bake sheet and bake at 350 degrees for 70 to 80 minutes or until tender. *Hint* Some Microwaves have settings that make baked potatoes but do not cover them in foil. Start preparing the next part of the meal when the potatoes have about 30 minutes left. In a bowl you need to add 8 ounces of sour cream and 1/2 cup of flour. Place the bouillon granules on the chopping board. Use a clever turned side ways to press the granules flat. This should make them like a powder. Add the bouillon powder, 1/2 cup of water, and some pepper in to the bowl and stir. Once you have the mixture stirred you can set it aside. In a skillet put two tablespoon of butter, one tablespoon of minced garlic, mushrooms, and your desired amount of onions. Cook over medium heat until the mushrooms cook down to your liking. Add the flour mixture to the skillet. Add the desired amount of salt pepper and Italian Seasoning. Cook and stir until thickened and bubbly. Cut the cooked potatoes in half, mash the insides up a little, pour the sauce over the top, and Enjoy!
In small bowl, place 1 quart hot popped corn; set aside. In large bowl, pour butter over remaining popcorn. Combine remaining ingredients. Sprinkle over buttered popped corn, tossing gently to coat. Spread on 15x10-inch baking; sheet and bake at 300°F for 3 minutes, or until desired crispness. Mix in reserved popcorn. Serve immediately or store in airtight container.
To make the marinade: In a small bowl, mix together all the marinated ingredients. Put the quail in a large heavy-duty plastic zip-top bag. Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade). Press the air out of the bag and seal tightly. Shake gently to distribute the marinade. Refrigerate 1-8 hours and turn occasionally. Take the quail out of the bag and throw away marinade. Pat quail dry with paper towels. Lightly brush the quail with vegetable oil. In a small bowl, add all the seasoning blend ingredients; stir to combine. Sprinkle seasoning blend over quail. Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).
Cook ground beef, onions, and beef bouillon in a large skillet over medium-med/high heat until beef is browned and onion is softened, adding in the minced garlic about 2 minutes before done. Drain off fat. Add garlic powder, onion powder, crushed red pepper, onion soup mix, brown sugar, canned tomatoes, tomato sauce, & tomato soup. Stir. Add black pepper to taste. Bring to a bubble, reduce heat to medium and let simmer for about 10 minutes, stirring occasionally. While the sauce is simmering, partially cook the pasta (about 3 min short of al dente). Drain pasta, reserve 1/2 cup of pasta liquid and add it to the sauce. Add the pasta to the sauce, and stir well. Bring up to bubbling, turn the heat to med-low, cover, and cook for 5-10 min or until pasta is tender, and has absorbed enough liquid to thicken the sauce, stir occasionally to prevent pasta from sticking to the bottom of the skillet. Let sit for 5 min and the sauce will thicken a little more. Serve.
Preheat the oven to 425 degrees F In a large 9- or 10- inch heavy nonstick ovenproof skillet melt 2 tbs butter. Add the sliced apples, sugar, and cinnamon and sauteed the apples until tender. Place eggs, milk, 2 tbs butter, vanilla, flour, salt and 2 tbs sugar in a large bowl, and mix well. Once the batter is completely smooth, pour over the apples in the skillet. Bake for about 20 minutes or until the popover is puffed and golden brown Do not open the oven door until the end of the baking time or it may collapse. Serve immediately with a dusting of icing sugar and softly whipped cream.
place all vegetable in a food processor until througly mixed. add mixture with meat. take your meal and place on paper or corn husks. add a good portion of meat mixture on meal and wrap oblong way. continue over and over place in steamer and steam for 2 hours. put chillie power/water/pepper/garlic power/1 can of tomato sauce of tamales. tamales can be frozen or canned.
Spread each slice of bread with some pesto and top with cheese slices, cut to fit. Place in toaster oven and toast until bread is golden brown and cheese is melted and bubbly. Top each slice with some cherry tomatoes and serve!
Preheat oven to 350°F Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans. Set aside. Cream together shortening & sugar until light & fluffy. Add molasses, vanilla, and egg to creamed mixture; beat well. Stir in dry ingredients until blended. Drop in small spoonfuls on ungreased cookie sheets. Press flat with fork or glass dipped in sugar. Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.
In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth. Add the roast beef to the sauce and warm over low heat. Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer. Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.
Using a blender, mix ice cream and papaya until well blended. Pour creamy mixture into tall chilled dessert glasses. Drizzle creme de cassis on top. Garnish with fresh papaya. Serve immediately.
Coat a small pan with vegetable cooking spray (like Pam). Place 3 ounces of ground chicken in a small bowl add a pinch each of garlic powder, onion powder, and pepper. Add it to the pan and place it over medium heat, sauteing the ground chicken for 5 to 10 minutes or until it's no longer pink.
In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil, and extract. Stir into dry ingredients just until moistened. Fold in cranberries. FIll paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.
Mix the sugar, cornstarch and cardamom in a large bowl. Add the mango and lemon juice and toss to coat. Mix the flour, rolled oats, coconut, macadamia nuts, brown sugar and butter in a large bowl. Place the mango mixture into an 8x8 inch baking dish and pour the topping on. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.
Dry scallops well and season with salt and pepper. Heat olive oil in large saute pan until smoking then add the scallops. Don't overcrowd them. Brown well. Let cook over medium high heat until done, about 5-8 minutes. Keep Warm. In non-aluminum pan bring orange juice and concentrate to boil. Lower heat and simmer for 5 minutes. Set aside. In a saute pan, heat olive oil until almost smoking. Add the shallots, browning them well on all sides. Add orange juice mixture and chicken stock, cover. Let simmer over moderate heat until shallots are nearly cooked through. Remove shallots and let the remaining liquid reduce uncovered to about one cup. Swirl in butter and serve immediately over shallots and scallops.
Place mushrooms, carrots, and rice mix with seasoning packet in crockpot and stir to combine. Top with beef. (Beef will slice easier if partially frozen.) Pour beef broth over all. Cover and cook on LO setting for 8-10 hours. This is nice served with garlic toast.
In a large bowl, combine soup, milk and soy sauce. Add pork, celery, water chestnuts, green onions, and pimiento. Fold in 1 cup of chow mein noodles. Spoon into a shallow 1 1/2 quart casserole, or pie dish. Sprinkle top with remaining noodles. Bake in at 375°F. for 20-25 minutes. Serve immediately.
Place beans and each veggie in separate sealable plastic bags. Mix olive oil and lemon juice in jar, with lid. Shake to mix. Add honey, salt, and pepper to jar, and shake to mix. Pour 2 tbs of salad dressing into each bag. Seal bags and place in fridge for 2-4 hours. On a large serving platter, line up separate individual veggie groups vertically, placing the feta cheese and beans separately, in the same vertical fashion, in the middle of the platter. Sprinkle parsley on all. The result will be a beautifully presented, colorful vegetable platter.
Place the contents of canned pineapple(or fresh pineapple) in a blender and blend till smooth. If you want it really cold, add a few pieces of ice. Add the mango and orange juice, blend again till smooth(add the banana here if using). Pour drink in a glass. Garnish with a lime slice if desired. Enjoy!
Toast and grind all the spices together. Store in a tightly sealed jar for several months.
Combine broccoli and carrots in a microwave-safe bowl; add a tablespoon of water to bowl. Cover and microwave on high 8 minutes or until crisp-tender, stirring halfway through. Combine remaining ingredients in a small microwave-safe bowl. Microwave on high 1-2 minutes or until melted. Pour cheese mixture over vegetables; stir well to coat.
For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally. In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate. In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.