HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients together and stir in cornmeal. Melt buter, add egg and milk and combine well. Stir liquid ingredients into dry and combine until just moistened. Fill greased muffin cups or 8-inch square pan and bake at 375 degree F for 15-20 minute.
Fry the onions in oil on medium heat until golden, Add ginger garlic paste and vegetables stir, Fry for 5minutes,. Add Biryani Masala, yogurt, green chillies and stir. Fry for 5 minutes,. Add 1/2 glass of water. Cover and cook on low heat until the vegetables are almost done .now mix green chillies and tomatoes and cooked 2 minutes. Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. remove and thoroughly drain. now layered rice in big pot then add vegetable gravy with vegetables Spread the cooked rice evenly over the vegetables. then add mint leaves. Cover and cook on low heat until rice is tender. Mix before serving.
In large mixing bowl, combine both raisins, currants, peaches, apricots & dates. Set aside. In large nonreactive saucepan, combine cinnamon, nutmeg, allspice & ginger, then stir in corn syrup, rum, brown sugar, apple cider syrup & apple juice. Add butter & bring to boil over medium heat. Boil 3 minutes. Pour hot liquid over dried fruit & stir. Cool to room temperature. When COMPLETELY cooled, pour/spoon equal amounts into 3 clean quart glass jars, seal tightly & refrigerate up to 12 months.
Mellorine is very hard to find these days so use Diet Vanilla Blue Bell Ice Cream. You will need a large plastic freezer container. You could use 2 containers. Let 1 gallon of Ice Cream thaw until mushy. Mix the softened Ice Cream with Milk, Bourbon, Rum and Creme De Cocoa throughly. Place in freezer and let it stay in freezer for about 2 Days. Allow the mixture to thaw for about 2 hours before ready to serve. In a Punch Bowl, pour the mixture over the remaining 1/2 gallon of ice cream.( In my Mothers' notes, she left this step out and went ahead and used all the Ice Cream from the beginnig.).
Combine rind, orange juice, strawberries, Drambuie and sugar in a bowl, cover and place in fridge for 30 minutes to infuse. Toss almonds in a skillet over low heat for 2 minutes or until toasted, set aside. Spoon strawberry mixture among serving glasses, sprinkle with almonds and serve immediately.
Mix the pinch of saffron into the chicken broth. Cook the rice using the chicken broth mixture. **I make the rice in my rice cooker which calls for 1 1/4 cup liquid, if you are making it on the stove then follow the directions on the package of rice for the amount of liquid and if you have a rice cooker be sure to check your own manual for the amount of liquid as they are all different.**. While the rice is cooking saute the onions in a little oil, on low to med. heat, stirring them frequently. I like to saute them for awhile (like 20 minutes), so they get caramelized. Turn the onions off when they are done to your liking. When the rice is done add another tablespoon or so of olive to the onions turn the heat up a bit and add the cooked rice. Stir fry the rice for about 5 minutes and then add the peas and saute for another 5 minutes or so. I like to really stir fry the rice, so I use the maximum amount of oil. With the heat on med-high I let it sit so some of the rice gets a little crispy, not burned, but crispy on the bottom. - I hope that makes sense! Add salt and pepper to taste. Now, some variations depending on my mood --. I add diced bell pepper with the onions. Or add garlic or fresh sliced mushrooms to the onions 5 or so minutes into their sauteing. I also add some toasted slivered almonds occasionally. And, sometimes I add a handful of fresh parmesan to the finished warm rice, it's really good! You can pretty much do as you please with this; it's so easy and always so good.
Preheat oven to 350. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like. When doubled it works nicely with the 6 cup Bundt pan, a 5 inch springform, 4 mini Bundts or a 7x4x3 loaf pan. Whisk together flour and sugar in small mixing bowl. In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla ex, gently whisk to combine. Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds. Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Don't over mix or you'll ruin the texture. Pour into prepared pan and bake until browned well and toothpick inserted in center comes out clean, about 25-30 minutes for the petit loaf pan. When doubled bake 40 minutes in the small loaf pan. Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.
Day before cocktails, prepare ginger-infused vodka. Fill highball glass with ice. Add sake and vodka. Fill glass with pear nectar. Garnish with asian pear.
Arrange shrimp on the bottom of casserole; sprinkle with lime juice. Melt butter, cream cheese, and blue cheese in a heavy pan; pour over shrimp. Bake in preheated 400 degree oven for 20 minutes. Serve over rice or pasta.
Heat oil in a pan or wok, stir-fry onion and garlic until onion is soft, add both minces and stir-fry until cooked through. Add capsicum and sauces, reduce to a simmer, cook uncovered, stirring occasionally for about 4-5 Min's. Add sprouts and cook until they soften slightly but are still crunchy, stir in green onions and seeds. Divide lettuce leaves among plates and spoon pork mixture into leaves. Tip: After removing outer dead leaves, cut the end off lettuce and hold under cold running water, the leaves will fall off one by one, intact.
Combine ingredients for marinade in food processor and blend. Pour over pork tenderloin and marinate for at least 3 hours and up to overnight. Preheat grill and cook tenderloin to desired temperature. Remove pit from mango and brush with oil. Grill green onion and mango for just a few minutes to soften and impart grilled flavor. Cut grapes and tomatoes in quarters and dice mango and green onion. Dress with a splash of cider vinegar, honey and chopped cilantro. Enjoy!
Preheat oven to 400° F. Saute bacon. Drain most of the fat from the pan. Add the onions and saute until clear. Do not brown. Set aside to cool. Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it into the sour cream mixture. Stir in the salt and pepper. Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top. Bake for 15 minutes. Reduce heat to 350°F. and bake for another 15 minutes or until pie is nicely browned. Serve hot!
To prepare the tomatoes peel them by soaking them in boiling water for a couple of minutes, the skin shoould peel off easier. Remove the seeds and chop them. Combine the sugar, vinegar, celery seeds, salt and pepper in a large bowl. Stir until the sugar is dissolved. Now add the chopped tomatoes, onion and green pepper. Store the relish in an airtight container in the refrigerator overnight.
Cook your penne pasta, strain, and set aside. cut raw chicken breasts into bite sized strips. In a skillet, melt the butter on low heat and add minced onions and garlic, stir until well saturated. Add chicken strips to the skillet, along with your cajun seasoning, mix until even. Cover and allow to simmer on medium/low heat. when chicken is about halfway cooked, add the basil. I like to cut mine up into strips with cooking sheers, as some of those leaves can be big! Stir, cover, and simmer on medium/low until chicken is nearly done. Slowly add the cream, stirring in well. if you like a little extra sauce for your pasta, add a little extra cream. Add your freshly diced tomato to the mix and stir. Cover and allow chicken to finish cooking. Serve hot over pasta, top with parmesan.
Place 1 cup of water and 1/2 cup of your favorite Kool-aid mix and 1 cup of ice cubes in blender. Cover and blend on high speed until smooth. Add additional 2 cups of ice. Cover blend using pulse action until smooth.
Crush two rows of the first bag of cookies. You can put them in a ziplock-type bag and use a rolling pin, or you can use the bottom of a cup and crush them that way in a bowl. Whichever is easier. Layer these cookies in the bottom of a 9 x 12 pan and set it aside. Using a hand mixer, mix half the tub of whipped topping, A1/2 cup powdered sugar, the vanilla pudding and the cream cheese well, until blended. Spread this mixture over the cookies. Crush the remaining row of cookies from the first bag and sprinkle over this layer. Using a hand mixer, whip the remaining whipped topping for about 30 seconds, and spread this over the second layer of cookies. Crush two rows of the second bag of cookies, and spread over the whipped topping Garnish with the remaining row of cookies. I normally stand them up in the mixture, so half the cookie is standing up. Sprinkle with the remaining A1/2 cup of powdered sugar, and refrigerate until ready to serve.
Heat the oil on medium. Add the onions and the cinnamon stick and saute until the onions turn golden (5-8 minutes). Add garlic and cook for another 4 minutes. Add ginger, tomatoes and your spice mix (salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne). Cook for 5 minutes or until the oil separates. Now in with the chicken:. Skin the chicken rinse them (you can do this while the masala cooks). Add chicken to the masala, turning and coating the pieces well. Cook for 10 minutes, until the chicken starts to brown. Stir in the sour cream and water and increase the heat to medium-high. Wait for a boil, reduce heat and cover. Cook for 15 minutes or until chicken is completely cooked, being sure to stir the pot a few times. When your chicken is cooked, remove the pan from the heat. Fish out the cinnamon and let your food cool for 30 minutes or more. Remove the chicken from the pot and its meat from its bones before adding the meat back into the masala. Before serving, heat it all up again on medium heat until it starts to simmer. Remove from the heat, stir in cilantro.
Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic. Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours. Set the oven to 350°F Cook the chops on a hot griddle pan for two minutes on either side until browned. Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture. For the stir fried vegetables, heat the peanut and sesame oils in a wok. Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so. Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables. Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed. Serve the sticky chops with the crunchy vegetables and accompany with steamed rice.
Preheat oven to 375 degrees (farenheit). Sprinkle salt and pepper to taste over the chicken. Place the cut up chicken in a foil lined baking dish, skin side up. Bake in preheated oven for 35 minutes. In a medium saucepan combine the orange juice, butter and ginger, heat through. Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink. Meanwhile, cook rice according to package directions. Serve the chicken and sauce with the rice.
Combine all ingredients for the marinade in a zip-lock bag. Add chicken. Marinade overnight. Pre-heat oven to 400 degrees. Line a medium-sized baking pan with aluminum foil and sprinkle the bottom of the pan with salt Dump the contents of the bag (including the sauce) into the pan. Arrange the drumsticks so that they are not touching each other. Cover pan with aluminum foil and bake for forty-five minutes. Remove the top layer of foil and turn the chicken over. Bake for an additional fifteen to twenty minutes, until the top of the chicken is nicely browned. Remove from oven. I always serve this with white rice, and pour the drippings from the chicken over the rice.
Spray counter lightly with non-stick cooking spray. Roll each roll into a 5x10-inch rectangle. Using a 5-inch flower shaped cookie cutter, cut two flowers out of each rectangle. Carefully place each flower into a sprayed muffin cup. Press the petals against the sides of the cups. Cover with plastic wrap and let rest 15 minutes. Remove wrap and press the petals again. Poke the bottoms a few times to prevent bubbles from forming. Bake at 375°F 5-7 minutes or until tips are golden brown. Remove flowers from muffin tin and place on cooling rack. When cool, fill each one with about a tablespoon of lemon curd. Garnish with a small amount of whipped topping.
Brown turkey and onions, drain and rinse. Return to pan and stir in taco seasonings. Refrigerate. Mix together remaining ingredients, add meat mix. Add Doritos and dressing when ready to serve (otherwise it will get soggy).
Cook bacon in medium saucepan over medium-high heat until browned, turning frequently; transfer bacon with slotted spoon to paper towels to drain and set aside. Add orzo to saucepan, and cook and stir 3 to 4 minutes. Add shallots, and cook and stir until shallots are tender and orzo is golden, 3 to 4 minutes longer. Add rice, stirring to coat with fat. Add broth, water and salt. Bring to boil, cover, reduce to simmer, and cook until liquid is absorbed, 15 to 18 minutes. Remove from heat. Let stand 5 minutes. Sprinkle reserved bacon on top. Serve hot.
Steam or boil the ptoatoes until just cooked (they can be used with their skin on, well scrubbed) and keep warm. Boil the eggs for about 5 minutes and chill under running water (the yolks should be runny), peel the eggs. Blanch the peas in boiling water, and cool. Put the herbs, pine nuts, parmesan, oil, garlic, lemon juice into a food processor and whiz to a coarse paste. Cut the potatoes into chunks (halve them if they are small) add the peas, dress with the herb dressing, add a dash of seasoning and serve warm.
Mix all the dry ingredients in a bowl and set aside. Mix all the wet ingredients together. Combine the wet ingredients into the dry, but DO NOT over mix, it's OK for it to be lumpy and have some un-incorporated flour but not to much. Let it stand in the bowl while you heat up your griddle/nonstick pan to 350°F. lightly oil your griddle/nonstick pan, the oil should show signs of shimmering this is when you know its hot enough to pour the batter. Pour the batter on to the griddle/pan enough to create about a 5 to 6 inch circle do not make the center to thick. When the batter shows signs of bubbles around the center its about time to flip the pancake and cook the other side. Cook both sides to a golden brown and serve with your favorite topping.
Mix cake mix as directed on box and put in 9x13 baking dish. Mix sugar and rhubarb together. Pour rhubarb mix over cake mix in pan. Pour whipping cream over top. Bake at 350 degrees for 1 hour.
Cut chicken into 1 inch cubes. Heat oil in stew pot over medium heat. Add chicken, onion, pepper, and garlic. Cook until chicken is no longer pink. Add remaining ingredients and stir thoroughly. Reduce heat to low; allow to simmer for 30 minutes.
Meatballs: Mix all ingredients& form into balls. Place into 13x9" pan. Mix ingredients for sauce& pour over meatballs. Bake uncovered 1 hour in 350 degree oven. Try to drain grease, then spoon sauce over meatballs.
Preheat oven to 375° and lightly grease a baking sheet. Slice eggplant into 1/4 inch slices. In a medium bowl, mix together egg and sour cream until well blended. Toss eggplant slices in flour to coat, dip one slice at a time in the egg/sour cream batter, and then coat the slice with breadcrumbs. Place coated slices on baking sheet and spray tops with baking spray. Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp. Serve with sauce if desired.
Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating. I find this method helpful too-pour quinoa into a medium bowl, add cold water and swish around with your hand. Place a unbleached coffee filter into your strainer, then drain off the quinoa. It's a lot less annoying this way as the tiny grain won't get stuck in your strainer. Put rinsed quinoa into a large frying pan over medium heat. Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown. Remove from heat and pan and cool. Store in a clean jar with a tight fitting lid. Keeps for up to 1 month.
Combine ketchup, chili sauce, a-1 sauce, Worcestershire sauce and tabasco sauce. Add pickle to sauce mixture. Combine the sauce pickle mixture with mayonnaise, stirring until well blended. Store in tightly covered container under refrigeration until the time to serve.
Heat the olive oil in a large skillet over medium heat. Fry the two cloves of garlic in oil until the oil is nice and fragrant (about 3 minutes). Remove garlic from oil and discard the garlic. Add onion to the skillet. Season with a little salt and pepper. Cook onion about 5 minutes, or until translucent and soft, stirring occasionally. Add diced, cooked potatoes to skillet. (This is an ideal use for leftover potatoes, if you have them, or you can boil some taters up just for this occasion.) Stir to combine potatoes and onion, and then let cook 5 to 10 minutes. Stir occasionally to prevent browning. At some point in the cooking process, you will want to help yourself to little potato to test your seasonings, and then add more salt and pepper to taste. Pour beaten eggs over potato mixture. Shake the pan to distribute the eggs nice and evenly. Reduce heat to medium-low and cook for about 6 minutes on one side, or until the sides of the tortilla come away cleanly and are a little brown. NOTE: if you like yours really brown and slightly more authentic, cook it on medium. And now, the flip! Invert a plate on top of the skillet and carefully turn your tortilla out. Then VERY CAREFULLY slide the tortilla back into the pan uncooked side down and cook for another 6 minutes. Turn out tortilla onto another plate and cut into wedges. It can be served hot or cold, and makes great leftovers.
Place all ingredients in a crock pot or on the stove top on low until cheese is melted. Serve with tortilla chips and enjoy!
Prepare grill. In a medium saucepan, combine onion, figs, chicken broth, orange juice, sugar, paprika, ginger and cinnamon stick and heat to medium-high heat. Bring to a boil and cook, uncovered, for 8-10 minutes. Stir in grapes and reduce heat and simmer for 20 minutes then remove and discard cinnamon stick. Brush pork chops with olive oil then sprinkle with salt and pepper. Grill on both sides until done. Serve chops with grape and fig chutney.
In a large bowl, combine the flour and baking soda. Add the butter, brown sugar, walnuts and vanilla. Blend well. Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge. Cover the fluting with a strip of aluminum foil to prevent overbowning.
Combine first 6 ingredients in a bowl; set aside. Heat vegetable oil in a large skillet over medium high heat. Add eggs; stir fry for 30 seconds or until soft scrambled. Add onions, ginger and snow peas. If using uncooked shrimp, add them to the skillet and cook until just before they start to look pink. Add rice and broth mixture; toss gently to coat. If using cooked shrimp, add them at the end and cook until just heated through. Depending on the amount of rice used, you might need to add a bit more chicken broth to give it a bit more moisture.
Dissolve jell-o in boiling water. Stir in frozen berries until it starts to thicken. Stir in yogurt. Chill in 9x 13 pan.
Blanch the almonds and remove the skins. Toast the almonds with hazlenuts in an open oven, about 350°F. Stir constantly. Chop the nuts real fine. Beat the egg whites until they are very stiff. Add to nuts. In a sauce pan, mixc the honey and sugar and melt over med-high heat. Add the nut paste, mix & stir constantly for ten minutes and remove from heat. Put in shallow china dishes lined with rice paper. When cold, sprinkle cinnamon on top. Cut into small pieces when set.
Heat cooking oil in large frying pan on medium. Add next 4 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink. Drain. Add tomatoes with juice. Stir. Transfer to ungreased 3 quart (3 L) casserole. Add next 7 ingredients. Stir. Bake, covered, in 350°F (175°C) oven for about 1 hour, stirring once at halftime, until noodles are tender but firm. Sprinkle with cheese. Bake, uncovered, for another 5 to 10 minutes until cheese is melted. Garnish with olives.
Fill a cocktail shaker halfway with ice; add creme de banana, blue curacao, and cranberry juice. Shake vigorously for 5-10 seconds. Strain into a chilled cocktail glass; garnish with a banana slice.
Prepare a 9-inch pan. Coarsely chop all of the peanut butter cups; set aside. For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine. Press into the bottom of the pan; place in refrigerator while preparing the filling. In a mixing bowl beat cream cheese with peanut butter until smooth. Add in 1 cup confectioners sugar and beat until combined and smooth. Fold in HALF of the thawed Cool Whip topping. Spread over the crust. Sprinkle with half of the chopped peanut butter cups. In another bowl beat half and half cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping. Spread over the chopped peanut butter cups. Sprinkle the remaining chopped peanut butter cups over the top. Cover and chill a minimum of 4 or more hours.
place 1 inch of water in a small saucepan. Add carrots, bring to a boil then simmer until crisp tender. drain and set aside. In a small skillet, saute green peppers and onions in tbs of butter til tender. stir in flour, salt and pepper until smooth. Gradually add milk whisking to stop lumps. Bring to a boil, cook and stir 2 minutes until thickened. Stir in jalapeno, parsley, savory and carrots. Transfer to a 2 cup baking dish coated with non stick spray. In small pan, melt remaining butter add breadcrumbs. Cook and stir until toasted. Sprinkle over casserole. Bake uncovered at 350 for 15-20 minutes until bubbling.