HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash the lamb well in cold water removing the loose slimey film from each piece. Don't worry about drying the lamb - keep it nice and wet (the lamb absorbs the water and allows the meat to become nice and tender). In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring. Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring. Add the turmeric, coriander and chilli powder and mix in well. Add in a further 1/2 cup of water. Make sure you keep on stirring. Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring. Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all burning at the bottom of the pan. The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon. Garnish with chopped coriander leaves and serve with warm fresh Naan bread.
Scrub and dry sweet potatoes.Prick each potato with a fork in several places. Wrap in foil and bake in a 375 degree oven for 50-60 minutes or until tender all the way through. Meanwhile, in a small sauce pan, saute onion in olive oil until clear. Add black beans, Rotel, cumin, paprika, coriander, salt and red pepper flakes. Simmer bean mixture on medium heat for about 15 minutes. Remove potatoes from oven, unwrap and slice potatoes lengthwise, making several cuts. Then slice crosswise, making a cross-hatch pattern, opening up the potato. Spoon half of the bean mixture onto each potato. Top each potato with a 1-2 tablespoons of sour cream and sprinkle with cilantro or chives, if desired.
Bake brownies according to package directions. While the brownies are in the oven and cooling off is a great time to make the chocolate pudding and slice the strawberries. Cut prepared brownies into cubes. In a trifle bowl or other large glass bowl, layer in this order, brownie cubes, chocolate pudding, strawberries (or raspberries, or whatever fruit strikes your fancy), Cool Whip, then brownie cubes, pudding, and Cool Whip again. Arrange some of the fruit over the top of the Cool Whip to make it look pretty. Refrigerate 1 hour or until ready to serve.
Mix the mince with all other ingredients for the meat balls. Divide into small sized balls Fry well in moderately hot oil. Set aside. For the sauce Heat 1 tbsp oil in a pan. Add the chopped onion and the celery, tomato puree and tomato ketchup Mix well to form a smooth sauce Add the fried meat balls and toss in the sauce.
Put in bread-machine in order above. Set to basic or white bread or 3.13 hour cycle, at 1 lb.
Preheat oven to 375°F. Prepare pastry dough; cut in circles and line 3-inch tart pans with pastry circles. Combine balance of ingredients. Spoon mixture into unbaked pastry lined pans, filling each no more than 2/3 full (if the filling bubbles over it makes one heck of a mess!). Bake for 20 minutes or until filling has cooked and pastry is golden. Notes: This can be made without the raisins or nuts, but they are very plain. I generally make these with a combination of nuts and raisins. Craisins can be substituted for the raisins. For Jam Tarts: Line tart pan cups with pastry. Fill cups 1/2 full with your choice of jam. Bake at 400°F for 20 minutes or until pastry is golden.
Preheat broiler. Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer. Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro. Puree tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth (use caution when blending hot foods). Transfer puree to a bowl and stir in chicken, remaining cilantro, and salt to taste. Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates. Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema. Mound lettuce mixture on top and sprinkle with cheese.
Method: To prepare cake: Preheat oven to 350 degrees. Beat egg yolks and 1 cup sugar. Fold in flour, salt and baking powder. In a separate bowl, beat egg whites to soft peaks with remaining sugar. Gently fold egg whites into batter. If you are using oil or butter for added richness, fold that in last. Pour batter into ungreased 9 inch, round cake pan. Bake about 20 minutes, or until toothpick inserted comes out clean and cake is a light golden brown. To prepare filling: In a chilled bowl with a hand mixer, whip cream until it forms soft peaks. In a separate bowl, combine sugar, powdered milk and warm mashed taro until blended. Add butter and combine. Wait until mixture has cooled to room temperature, then fold in whipped cream. Slice cake in half horizontally. Spread filling on bottom layer with spatula. Add top layer of cake. Note: Peel taro root, cut into 1/3 inch thick slices and steam until soft, about 30 minutes. When root is cooked, mash it with a fork or ricer.
Put bread ingredients into a bread maker and process to dough stated. Remove and cut dough into 3 equal portions, make each into a foot long sausage shape, join together at one end, braid the dough and join at other end. (or it can be shaped into a loaf or bun shape - your preference). Cover with toppings. Can be altered to add ingredients such as roast onion and red pepper with Edam or spread with wholegrain mustard and chopped bacon or ham and cheese added. Cover with glad wrap that has been sprayed with olive oil. leave in warm place to rise and double in size. Cook for 10-15 minutes in a hot oven at 200 degrees Celsius.
Beat cream cheese until softened and add condensed milk in small quantities until desired consistency to coat the fruit is achieved. I find this is usually about half of the small can. Make sure all fruit is well drained and fold each fruit into cream cheese and milk mixture until well incorporated. Chill well before serving. Add nuts and/or coconut shortly before serving. cooking time refers to chilling.
Peel and chop vegetables into bite size pieces. Warm oil in pot, add Red Thai Curry Paste, saute onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two. Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes. Let cool then either blend in a blender or food process or use a stick blender to smooth out. Serve with a dollop of cream or sour cream if desired.
Boil chicken in chicken stock, cool then shred. Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often. Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.
Mix all ingredients together and pour into a 13x9 inch dish. Garnish with cherries and pecans. Freeze 4 hours before serving.
Mash eggs with mayonnaise and curry powder, stir in parsley and season to taste. Butter bread and divide filling between 6 slices. Add cress, top with remaining slices, remove crusts and serve cut into quarters.
Sieve two flours together and mix thoroughly. Rub butter/ghee to the flours. Peel and mash the banana to fine paste. Add it in the flour. Make a light sugar syrup (sugar should get bubbles. after dissolving in water) with adding 1/4 cup of water. Now add cardamom powder and the above flour mixture, (pouring little by little). Make a fine pliable dough and prepare walnut sized balls,without any cracks. Make each ball like a small puri,and deep fry them to golden brown colour. In a wide plate sprinkle poppy seeds/sesame seeds. Place the sweet puris directly over them, turn the other side, check whether the seeds are properly applied or not. Serve hot or cold.
Mix water and yeast in large mixing bowl. Stir until dissolved. Add milk, sugar salt, eggs, shortening and 1/2 of the flour. Mix until smooth and pour out onto floured surface. Knead while adding the additional flour. Knead until smooth and elastic( about 5 minutes). Round up in greased bowl with greased side up. Cover with damp cloth. Let rise in warm place until double (about 1&1/2 hours). Punch down; let rise again until almost double. Dough is ready to to make into cinnamon rolls or dinner rolls now.
Add ingredients to the bread pan as listed - select the dough cycle and start. After the cycle is complete, remove the dough, cover and let rest for 10 minutes. Preheat oven to 450°F Divide the dough into 8 equal portions and shape each into a smooth ball - lightly flour the bread board and roll each ball into a 4 inch circle. Cover the circles and let them rise for about 30 minutes. Place 4 dough circles on a lightly greased baking sheet. On middle rack, bake for 4 minutes, turn the dough and bake for another 3 minutes or until completely puffed and slightly brown. Cool on a rack, and repeat with the remaining dough circles. For storage, while still warm, puncture at seam and press gently to release air and flatten - when cool, stack and place in plastic storage bag.
Preheat your oven to 375'F. Prepare an 8 or 9 inch square baking pan or a 8 x 10 inch rectangular baking pan that is at least 2 inches deep. I used an 8 1/2 x 11 x 2 3/4 inch oval casserole dish for mine. So there are a few different size baking dishes you could use here. FOR THE COBBLER DOUGH: Combine the flour, 2 tablespoons of sugar, baking powder and salt in a bowl and mix until completely combined. I used a whisk and it did the trick. Add the non-dairy margarine and milk to make a sticky dough. Set aside. NOTE: You could also add the margarine cold (instead of melted) to the flour mixture for a flakier dough. That's what I did. FOR THE FILLING: Wash and dry the blueberries. I used a mixture of frozen blue and black berries. I just thawed them in the microwave and kept the juice. I wanted that because I like the taste of it. In a large bowl combine the sugar, flour and lemon or lime zest if using. Spread the fruit mixture evenly in the bottom of your baking dish. Using a tablespoon scoop out the cobbler dough and distribute it evenly over the fruit. You can also leave the dough in blobs or spread it over the fruit evenly, its up to you. Brush either the vegan margarine or non dairy milk over the cobbler dough and sprinkle with the remaining tablespoons of sugar. Bake until the top is golden brown and the juices are thick and bubbly. This should take about 45-50 minutes. Let cool about 15 minutes before serving. Bon Appetit!
Drop in rounded tablespoons on a parchment covered cookie sheet (or lightly grease/spray the cookie sheet). Bake at 350 for 15-20 minutes, until they hold together and begin to brown. Store in an airtight container.
Preheat the oven to 375°F Combine the chopped dates and the wine; leave to soak while everything else is prepared. Spread the bread cubes on a baking sheet and toast for 5-8 minutes to dry them out. In the skillet, heat the olive oil over medium-high heat until shimmering; cook the sausage for 5 minutes. Add the diced carrot, celery, onion and sliced fennel to the sausage and saute until softened, 10 minutes. Remove from heat and let cool before adding the rest of the ingredients, 10 minutes. Stir the diced preserved lemon, fennel fronds, parsley and soaked chopped dates into the sausage and vegetable mixture. Make sure to add any liquid left in with the chopped dates. In a large bowl, combine the sausage mixture with the toasted bread cubes and toss well to coat. Lightly beat the eggs with the salt and the water before adding to the bread cubes and sausage mixture. If the bread and sausage mixture appears too dry, add a bit more water, up to 1/2 cup. Lightly oil a casserole dish and spoon in the bread cube and sausage mixture. Mound it firmly in the dish and drizzle with olive oil, bake for 30-40 minutes until the crust is light brown and crispy.
Place all ingredients into fondue pot and stir constantly over low heat til melted and smooth. Do not allow to bubble. Dipping suggestions are strawberries, marshmallows, pound cake, maraschino cherries, bananas, raisins, etc. When this cools, it doesn't harden but thickens and stays creamy. So, use your imagination for the leftovers. It made a wonderful pretzel and nut dip the next day. It would frost brownies when cooled too!
Melt the butter. Add the flour and caster sugar and mix to a paste, adding the two eggs to make the mixture slacker. Put half the mixture in a lightly greased rectangular pan, and flatten it. Arrange half the sliced apples on top and sprinkle with brown sugar and cinnamon to taste. Add the remaining apples and, again, sprinkle with brown sugar and cinnamon. Spread the remaining paste on top of the apples. Don't worry if they are not all covered - it really doesn't matter. Sprinkle top with demerara sugar. Put in oven (190°C)and bake until top is golden (about 45 minutes). Remove from oven and eat warm or cold with cream, custard or ice cream.
Heat oil; brown garlic, onion, mushrooms and parsley. Add all other ingredients. Simmer 10 minutes.
Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.
Put the garlic onto a cutting board and sprinkle it with 1/2 teaspoon salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves. Pour half the mixture over the chicken and season it with salt and pepper. Set the chicken aside to marinate for an hour or more. Remove from marinade and allow excess to drain off. Place on preheated barbecue grill and grill until done, basting occasionally with reserved marinade.
Start by adding the egg yolk to a bowl and whisk in milk with a fork. Lightly coating a small skillet with cooking spray and warm over medium heat. Add egg, stirring to scramble the yolk. Add in diced pork chop and cheese. Cook until pork is heated threw and cheese is melted. Let cool and enjoy!
Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add salt and fresh cracked pepper to taste. Pour into a greased 8-9 inch square pan or 10 inch cast iron skillet, or 1-1/2 quart casserole baking dish. Top with small dabs of butter (about 2 or 3 tablespoons). Bake at 350°F. for 50-55 minutes, or until golden brown and get set in the middle, (To test, give it a shake, it shouldn't jiggle too much in the middle when it's ready). UPDATE NOTE: I made the correction in Step 2 for the baking size pan for 12 servings, and added optional ingredients according with a review posted below. Thanks for letting me know, for your suggestions and reviews.
Bring a large pot of salted water to a boil. Cook noodles for 2 minutes, reserving seasoning packets for later; drain and set aside. In a small bowl, stir together sour cream and cornstarch; set aside. Cook sausage in a large nonstick skillet over medium heat, breaking up with a spoon, for 5 minutes or until cooked through. Add broccoli, 1 cup water and 1 1/2 teaspoons of the Ramen chicken seasoning to skillet. Cover and simmer over medium heat for 3 minutes or until broccoli is cooked through. Remove cover and stir sour cream mixture into skillet. Cook for 1 minute or until sauce has thickened. Add noodles to skillet. Cook for 1 minute or until sauce has thickened. Add noodles to skillet and toss to coat with sauce. Serve immediately.
Preheat oven to 375°F. Cut phyllo dough sheets into thirds (you need one cut sheet per asparagus spear). Lie the dough flat and brush melted better on it. Place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up. Place 'asparagus roll-up' on a cookie sheet (I line the sheet w/foil for easy clean-up). Repeat w/remaining asparagus. Brush roll-ups w/melted butter. Sprinkle the roll-ups w/parmesan cheese. Bake in a 375°F oven for 10 minutes.
Preheat grill or broiler - ready for use at med high heat. Blend sour cream, shallot, dill, salt, pepper, wine and horseradish and set aside. Split tomatoes in half. In the top of each half, scoop about 3 T of the seeds and pulp out of center. Sprinkle each half with salt. Place tomatoes on grill or broiler cut-side down. Wait 5 minutes and turn tomatoes over. Place 1 T butter in cavity of tomato. Wait till butter is melted, about 5 minutes. Remove from grill/broiler. Add 2 T Smoked salmon to cavity, put 2-3 tablespoons sour cream sauce over salmon and tomato. Sprinkle with minced parsley and serve.
Prepare cupcakes according to your the recipe you pick. Prepare frosting. Superate into two bowls. Dye one red, and one green. Slice the tope off of all the cupcakes. Discard or eat tops of chocolate cupcakes. Slice the bottom pieces of all cupcakes into 1/2" slices. (Just slice each bottom in half). Right now you should have: tops of white cupcakes. The bottoms of all cupcakes cut in half. Take one slice of white cupcake and frost one side green.This is the bottom of the bun, the green is the lettuce. Take a slice of chocolate cupcake and place on top of 'lettuce'. This will be the meat. Take one slice of white cupcake and frost both sides red. This will be the tomato. Place on top of 'meat'. Place the top of one white cupcake on top. This is the top of the bun. Add sesame seeds for more realistic look. Repeat steps. ^_^ I hope it makes sense, If it's confusing, just look at the picture and it's pretty self explanitory.
Scale and rinse fish well. Cut in 1/2 and place on pine board. Add your favorite spices. Bake at 340* for 90 minutes. Remove from oven, throw carp away. Serve board with or without tarter sauce.
Sift flour before measuring. Cream butter with 1/2 cup brown sugar. Add 1 Cup flour. Mix to crumbly mass. Pat it evenly into 9x9 well-greased pan. Bake this pastry until delicately brown at 300°, 20 minute Remove from oven. Beat eggs until light. Add 1 cup brown sugar and vanilla. Mix well. Add 2 teaspoons flour which has been sifted with baking powder and salt. Add coconut and nuts. Spread over pastry and bake at 350°, 25 minute. Cool and cut into bars.
Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally. Cool and freeze in containers of your choice. I use 1 pint containers.
Put the cottage cheese in a small bowl. Top with the strawberry jam and peanut butter chips. It's good!
Cut out core of iceberg lettuce with pointed knife; discard core. Hold cut part of lettuce under cold running water to separate leaves. Drain well on paper towels, in colander or salad spinner. Refrigerate, stored in plastic bag in crisper or plastic container with tight fitting lid. Wipe chicken breasts with damp paper towel. With sharp knife, split in half. In large 10-inch skillet, combine onion, celery stalk, carrot, parsley, 1 teaspoon salt, the thyme, bay leaf, undiluted chicken broth, and water. Over medium heat bring to boiling; add the chicken. Bring to boiling; reduce heat; simmer, covered, 30 minutes, or until chicken is fork-tender. Remove skillet from heat; cool chicken breasts in broth 1 hour. Meanwhile make Tonnato Sauce: Drain anchovy fillets; with sharp kinfe, chop 2 fillets; reserve the rest for garnish. Drain tuna; discard liquid. In blender or food processor, combine chopped anchovies with tuna, mayonnaise, chopped celery, salt, pepper and lemon juice. Blend until smooth. Turn into 2-cup container with tight-fitting lid; refrigerate, covered. Makes about 2 cups. Remove cooled chicken breasts from broth; strain broth, and refrigerate, covered, to use another time. Remove and discard skin and bone from chicken breasts. With sharp knife, shred lettuce. To serve: Cover a large round serving platter with shredded lettuce. Place one whole tomato, cut into 8ths and reassembled, in the very center of the plate. Arrange the 8 breast halves on lettuce in a circle around this tomato. Spoon tonnato over each breast, covering it completely. Garnish each breast with a whole reserved anchovy fillet. Place tomato wedges between breasts Garnish with watercress.
Heat the oil in a large pan, preferably non-stick; add the onion and garlic and cook, stirring occasionally until both have softened; reserve 1 tablespoon of the onion and garlic mixture for topping; place the remaining onion and garlic in a large bowl and add the corn kernels, flour, eggs and dill; season with salt and pepper and stir to combine. Heat a large oiled, non-stick pan over a medium heat; spoon tablespoons of the corn mixture into the pan and repeat to make 5 fritters; cook for about 2 minutes on each side or until the fritters are golden and cooked through; remove the fritters and drain them on absorbent paper and cover them to keep them warm; repeat with the remaining corn mixture. Combine the sour cream, capers and reserved onion and garlic in a small bowl. TO SERVE: divide the sour cream mixture evenly among the fritters, top with the smoked salmon and garnish with the fresh dill.
Preset oven to 190C (375F). Grease two 18cm (7 inch) sponge tins. In a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle. Add eggs and mix until combined. Into a separate bowl sieve flour, cocoa, baking powder and coffee. Add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition. Beat until combined. Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes. When cooked, remove from oven and turn carefully onto racks to cool. Meanwhile, make the topping/filling: Add a small amount of boiling water to a small saucepan and set over a very low heat. Place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler). With electric beaters, cream the ingredients (this won't take very long). Cover and place topping/filling into the refrigerator until cake is completely cool. Remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake. When the cake and topping/filling are both cool, sandwich the two sponges together with the filling then use the other half to ice the top. Tip: Run a spatula under some hot water, dry, then use immediately to smooth the topping.
Mix together vinegar, soy sauce, honey, and ginger. Set aside. Heat oil in large skillete over medium heat. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Add garlic and red pepper, cook stirring 2 to 3 minutes. Add vinegar mixture, cover and cook about 15 minutes or until chicken is fork tender. Uncover, cook about 1 to 2 minutes or until sauce is slightly thick. Serve with rice.