HumbleIntelligence/food-ner-1-Million huggingface dataset:
combine all ingredients in a rice cooker, cover and switch on. after 45 minutes, fluff rice and discard cinnamon stick and kaffir leaves before serving. if using a regular pot with lid, heat oil and add shallots. cook until light brown and fragrant. add rice and stir until well coated with oil. stir in rest of ingredients and bring mixture to a boil. reduce heat to low medium and cover pot with lid. simmer rice undisturbed for 10-15 minutes until fully cooked. turn off heat and let stand 5-10 minutes. fluff rice and discard cinnamon stick and kaffir leaves before serving.
Heat oil or ghee in a pan. Sweat onions and apricots over medium heat, do not brown the onions just cook them until they are clear and soft. Lower heat and add the remaining ingredients, stir with a whisk to blend well. Heat slowly to a simmer and cook for 15 minutes or add other foods to use as a cooking sauce (I recommend browning meats in another pan first).
Combine ingredients in storage container. Stir it up until it looks like hot chocolate mix. When serving, scoop 3-4 table spoons of mixture into a mug and add boiling water.
NOTE: Aji panca, aji amarillo and queso fresco can be found at Hispanic markets. You may be able to find the cheese at a well-stocked grocery store as well. Remove heads and shells from shrimp, and refrigerate the shrimp. Put shells and heads in a medium saucepan, add water to cover, and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes. While shells are simmering, heat the olive oil in a large flameproof casserole over medium heat. Add onion and garlic, and cook for 2 minutes, stirring. Stir in the aji panca (or tomato paste) and aji amarillo pastes. Reduce heat to medium-low and continue cooking, stirring often, for 10 minutes, or until onion is softened. Puree shrimp shells and cooking liquid. Strain mixture through a fine-mesh strainer into a bowl and reserve the liquid (solids can be discarded). Measure out the liquid and add enough water to make 4 cups. Add shrimp broth to onion mixture and bring to a boil. Stir in peas, rice and corn chunks. Reduce the heat and simmer for 10 minutes. Add potatoes and salt. Continue cooking until potatoes and rice are just tender (approx 10 minutes more). Add shrimp and queso fresco. Simmer, stirring occasionally, until shrimp is just cooked through, about 4 minutes (shrimp should be pink). Stir in the evaporated milk and oregano. Continue cooking and stirring. When the soup begins boiling again, Crack the eggs into the soup, spacing them so they remain separate in the soup. If you prefer, you can beat the eggs together in a bowl before adding them to the soup instead). When eggs are cooked, soup is finished.
Cut the skin of the duck breasts in a criss cross pattern and fry for 2 minutes until golden brown. Remove the breasts and let drain. Cover the bottom of a small heat proof dish with a 1 cm layer of salt. Lay the duck breasts in the dish next to each other and sprinkle generously with salt and just a little water. Preheat the oven to 460 F/250°C. Cook for about 20-25 minutes so that the breasts are still pink inside. Remove from oven and leave to stand for another 5 minutes. Then remove the salt crust, cut the meat into slices and serve.
Melt the butter with the olive oil in a Dutch oven, and saute the shallots until soft. Stir in the paprika and cook for a few minutes. Add the tomatoes, salt to taste, and potatoes. Add the stock and sour cream. Cover and cook in preheated 400 degree F oven for about 1 hour, until the liquid is nearly absorbed.
Season the fish with blackening seasoning on both sides. Heat a cast iron pan and spray with a non stick spray. Once pan is hot enough sear each side for about 2 minute. In another large saute pan, melt the butter and saute fresh garlic over medium heat. When garlic is soft but not brown, add heavy cream, shrimp and the Dijon mustard. When the shrimp are cooked, add Boursin cheese and wine. Let the sauce thicken. Season with salt and pepper and the lemon juice. Plate the tilapia, adding minced parsley to the sauce just before serving. Spoon sauce over half of the fish.
In a small pan combine lentils and about 3/4 c water. Bring to a boil, then cover and simmer about 20 minutes. In another pan saute polenta slices until slightly chewy. Set aside. Saute onions, garlic, tomato paste, mushrooms and water until onions are tender. Add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. Add spinach and vinegar, stir until spinach is wilted. Pour mixture over polenta slices and top with feta before serving.
In a crockpot, add the vegetables, hamburger, spices and salt, to taste. Add enough cold water to cover everything by one inch over. Heat on low for 6-8 hours or overnight. Before serving, remove bay leaves and discard. Serve with a nice crusty bread.
Preheat oven to 350 degrees. Mix together margarine, sweetener, vanilla, and egg substitute. Slowly add flour, salt, baking powder and cornstarch. Then add water 1 tablespoon at a time until you reach a medium consistency (so that you can scoop it and roll it into balls easily). In a separate shallow bowl, put the 2 tablespoons of cinnamon. Using an ice cream scoop, scoop the cookie batter, then roll it in-between your hands to form a bowl. Roll is lightly through the cinnamon, place on a cookie sheet, and flatten with your hand. Space cookies about 1" apart on a cookie sheet. Bake at 350 degrees for 12 minutes, or until the bottom is crisp. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Melt the butter over medium-low heat until golden brown. (Careful! Butter burns quickly). Whisk the sugar, salt, milk, lemon juice, and zest together. Add the melted butter in a stream while whisking until smooth; drizzle over cake.
Mix all the following ingredients together in a bowl: minced beef, chopped onion, garlic, cumin, mixed herbs, salt and pepper, and teaspoon of the beaten egg; mix well. Take about an eighth of the mixture and squash it flat in your hand. Now place a chunk of Mozzarella cheese in the centre and bring the mince around it; form into a ball. Continue until the mixture is finished. Coat the ball with a little flour. Fry or bake for about 15 to 20 minutes.
Mix together oil, dill weed, cayenne pepper, seasoned salt and ranch dressing mix. Pour mixture over pretzels, stir well to coat. Spread onto 2 cookies sheets. Bake at 200 degrees for 2 hours, stirring every 30 minutes.
Dust chicken with flour. In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter). Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides. Remove all chicken to a platter- keep warm. In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes. Add broth, butter and let cook until butter has melted. Add parsley, quickly whisking together. Add lemon juice 1/4 at a time until desired taste. Thicken if desired. Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.
Combine the bread crumbs, oregano, garlic, and salt to taste in a small bowl. Whisk together egg and milk in a seperate bowl, and place flour in a third bowl. Dip each cheese slice into the flour, then into the egg mixture, then into the seasoned bread crumbs to coat generously. Place coated cheese slices in a single layer on a tray and let stand, uncovered, for 10 to 15 minutes to dry. If the cheese is not completely covered with crumbs, repeat the process. Meanwhile, pour oil to a depth of 2 inches into a heavy bottomed saute pan or deep skillet. Place over medium high heat and heat until oil is hot but not smoking. Carefully slide the crumb coated cheese into the hot oil and fry, turning once, until golden, about 2 minutes in all. Do not crowd the cheese slices in the pan or they will not cook properly. Drain briefly on paper toweling and serve piping hot with salsa.
In a medium bowl, mix together the first four meat ingredients. Add the steak and turn the pieces to coat evenly. Cover and refrigerate for minimum 30 minutes. When ready to cook, bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Drain the noodles. Rinse them under cold water, then drain again. Place the noodles in a large bowl. Add the sesame oil and soy sauce, then toss well. Heat two 12-inch nonstick skillets briefly over medium heat. Add 1 tablespoon of the vegetable oil to each. When the oil is hot, add half of the noodles to each skillet. Cook, stirring often, until the noodles are crispy and lightly browned. Cover the pans and set aside away from the heat. Heat a separate nonstick skillet or a large wok over high. Add 1 tablespoon of the vegetable oil. When the oil is hot, add the beef and stir-fry until browned, about 3 minutes. Transfer the steak to a bowl, cover and set aside. Add the remaining tablespoon of vegetable oil to the pan. Reduce heat to medium-high, then add the onion, celery and bell pepper. Saute for 4 minutes, then add the fresh tomatoes, stewed tomatoes, soy sauce, vinegar, sugar and ginger. Stir well. Bring to a boil. Stir in the cornstarch mixture a little at a time, then continue cooking until the sauce thickens. Add the beef, then stir in the noodles. Coat and serve immediately.
Beat eggs and add milk, cinnamon and vanilla extract. Heat frying pan and add butter/margarine. Dip bread slices in mixture and cook in frying pan until brown on each side.
Combine all ingredients except Parmesan cheese; toss gently. Sprinkle with Parmesan cheese.
In a large skillet, preferably cast-iron, heat the oil over medium-high heat. Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes. Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes. Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes. Meanwhile, rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Cut the catfish into 1-inch strips. Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.
In a large serving bowl, combine mango, strawberries and blueberries (do not add raspberries yet). In a small mixing bowl, whisk together honey, lime juice and mint. Drizzle over fruit. Cover bowl and refrigerate until ready to serve. Just before serving, toss fruit to evenly distribute juices. Then add raspberries to bowl atop the rest of the fruit (do not toss, as raspberries have a tendency to break up). Serve with a slotted spoon and enjoy!
Preheat oven to 220°C (200°C fan assisted oven)/425°F/Gas 7. Heat the butter in a heavy based frying pan and quickly seal the steaks on all sides so they are just browning. Remove from pan and allow to cool on kitchen paper. Add the onions to the pan and cook slowly for approximately 10 minutes until brown and tender, cool on kitchen paper. Cut the pastry into 4 equal pieces and roll each one sufficiently large to be able to wrap up the steaks. Place one eighth of the onions in the centre of each pastry piece, top with a generous teaspoonful of horseradish and then sit a steak on top. Top the meat with the evenly divided remaining onions. Brush the edges of one pastry piece with beaten egg and bring the sides up to meet over the meat. Press together firmly so that the filling is totally sealed in like a parcel, turn over and place on a lined baking sheet. Repeat with remaining pastry/steak stacks. Make 2-3 cuts in the tops of the parcels, brush with beaten egg. Bake for 15 - 20 minutes until pastry is golden brown and depending on how rare you like the steak. Serve hot.
Preheat oven to 350°F. Mix zwieback with 1/2 cup sugar, cinnamon and butter. Set aside 3/4 cups of this mixture to sprinkle over the top; press remainder into a 9" springform pan, lining bottom and sides. Beat eggs with remaining one cup of sugar until light and fluffy. Add salt, lemon juice, rind, cream or evaporated milk, cheese and flour; beat thoroughly and strain through a sieve. Pour into prepared springform pan, sprinkle with remaining crumbs and chopped nuts. Bake for about one hour or until center is set. Turn off the heat, open oven door and let stand in oven for one hour or until cooled.
Preheat oven to 350 degrees. Grease a casserole dish. Cook noodles according to package for al dente. Melt butter in a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour tossing to coat. Stirring in sherry, cream and leftover gravy. In a large bowl mix in turkey, peas, 1/3 cup Parmesan, Swiss cheese and the gravy mixture. Season with nutmeg, salt and pepper to taste. Pour into prepared casserole pan. Mix panko, 1/3 cup Parmesan cheese and parsley. Sprinkle on top of the casserole. Bake for 30 minutes.
Cream the margarine and sugars. Add the eggs and mix. Add the water and vanilla, mix. Mix together the flour and baking soda and add to the mixture Fold in the oatmeal and chocolate chips. Spoon on a cookie sheet and bake at 350° until they just start to turn brown, if you like them chewy.
In large pot combine peach nectar, raspberry puree and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Take off heat. Quickly add pectin and stir. Return to boil. Do a full rolling boil for 1 minute, stir constantly. Remove from heat, and skim off foam. Ladle into hot sterlized 8 oz jars, leaving 1/4 headspace. Wipe rims and add lids. Process in water bath for the time recommend for your altitude. ** Raspberry puree: place 3 cups raspberries in blender, cover and blend until berries are smooth. Press blended berries through a fine mesh sieve, discard seeds.
Stir sugar in the lukewarm water and add the yeast. Sieve the flour and salt into a mixing bowl. Add oil to the yeast liquid. Mix dry ingredients with yeast liquid using a wooden spoon. Work to a firm dough, adding extra flour if needed, until sides of bowl are clean. Turn dough on to a lightly floured table and knead thouroughly until it is firm, elastic and no longer sticky (about 10 minutes). Shape dough into a ball and place into mixing bowl and cover with cloth. Allow dough to double in size and dough springs back when pressed with a floured finger (60 minutes in a warm place, 2 hours at room temperature). Turn risen dough onto a lightly floured surface, flatten to knock out air bubbles and knead to make firm. Flatten to about 1 cm thick (little less than inch) and cut pieces into 8 cm x 8 cm (3" x 3"). Cook in warm oil until brown. Slice open and smear with butter, jam or mince filling (many people actually would use all three). Mince filling:. Fry onions in oil until light brown. Add ground beef and cook for about 15 minutes. Add potatoes and enough water to cook gently for 30 minutes, stirring occasionally. Add vegetable curry and cook for another 5 to 10 minutes. The mince should not be watery.
Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).
Heat oven to 400 degrees. Start a big pot of water to boil, so that it will be boiling by the time the dough is ready. In a small pot, boil the 1/2 cup of water and 1/2 cup of the butter together until the butter is completely melted. Add the flour and take off the heat. Stir in the flour until all the dough pulls away from the pan and forms a ball. Add in eggs *one at a time*, waiting unil it is completely incorporated before you add the next egg. Add the spinach(make sure that the water is completely pressed out of the spinach!) and about a cup of shredded gruyere. Mix until all incorporated. Place the other 1/2 cup of butter in the pan you will be using to bake the gnocchi(a 9x13 would probably work, I usually use an oval corning ware dish) Place the dish in the oven to melt the butter. Drop the dough by tablespoon full into the boiling water(try to keep them in a uniform shape, mine usually come out looking like little eggs), remove the dough from the water about 30-60 seconds after they rise to the top. Place them in the dish with the melted butter and roll them around to coat with the butter. Pour the cream over the gnocchi. Dice up the remaining cheese and drop into the cream with the gnocchi. At this point you can refridgerate the gnocchi until you are ready to stick it in the oven. I haven't tried freezing it, because I'm not sure how it would work with the cream. Bake for about 45 minutes, until the top is browned and bubbly.
Preheat the oven to 200C/180C fan/400F/gas 6, slipping in a baking sheet as you do. To make the pumpkin filling: heat the oil and butter in a shallow casserole dish or roasting tin and fry the sage leaves over a gentle heat for about 2 minutes. Add the chopped onion and minced garlic to the pan and fry very gently for another 10 minutes or so. Add the pumpkin pieces, turn well in the oniony oil and then add the vermouth (or wine), the water and chopped tomatoes. Roast in a pre-heated oven for 30 to 45 minutes, stirring occasionally. Taste for seasoning - I tend to add quite a bit of salt here - and leave to cool. For the tomato sauce: simply pour the chopped tomatoes and water into a large jug or bowl, and stir in the sugar, salt and pepper, whisking it all together. To make up the cheese layer: in a separate bowl beat the goat's cheese, cream cheese, Cheddar and ricotta with the eggs, nutmeg, and salt and pepper to taste. To assemble the lasagne, begin by putting 500ml of the cold tomato sauce in the bottom of a roasting tin (measuring approx 36cm x 26cm x 6cm). Then layer with a third of the lasagne sheets, overlapping them well. Leave the rest of the tomato sauce aside for the time being. Layer a third of the pumpkin filling over the lasagne, and dollop on a third of the cheese mixture, coaxing with a rubber spatula. It won't cover completely; think more of spreading blobs about. Then start again with a layer of lasagne, followed by pumpkin, then the cheese. Repeat once more - lasagne, pumpkin, and the last of the cheese mixture. Pour the remaining cold tomato sauce over, letting it sink down and be absorbed in the layers. Slice and chop the mozzarella balls and dot over the top. Cook in the oven, on the baking sheet, for 1 hour. Once cooked, take out of the oven and let it stand for 15-30 minutes to make cutting and serving easier. (I love this when it's been standing for an hour or so, too.) As you cut and slice, you will notice a shallow tomatoey cheesy pool at the bottom of the tin; bread dunked into this is gorgeous. Sprinkle the toasted pine nuts over the lasagne, and cut into squares to serve. MAKE AHEAD TIP Up to 2 days ahead, make the pumpkin filling, leave to cool and keep, covered, in the fridge. Make the cheese layer and keep, covered, in the fridge. When ready to use, assemble the lasagne and cook as directed. FREEZE AHEAD TIP Cook, cool and freeze the cooked pumpkin for up to 1 week. Thaw overnight in the fridge. When ready to use, assemble the lasagne and cook as directed.
Put roast in the crock pot. Add all the ingredients. Use just enough water to cover vegetables and roast. Stir and cover. Cook for 6 hours on low. Return and enjoy.
In a small bowl, mix together molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes. Add about 1/4 cup coffee to each of the 6 cups. Stir about a tablesoon of the spice mixture intor into each cup until dissolved. Fill each cup to within an inch of the top with coffee. Stir in half and half to taste and garnish with whipped cream and ground cloves.
Preheat oven to 400°F. Thaw fish, if frozen. Place fish fillets in a single layer in a 12 x 7 1/2 x 2-inch baking dish. Spoon souffle on top. Combine crushed crackers, wheat germ, and Parmesan cheese; sprinkle over all. Bake, uncovered, for 15-20 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges, if desired.
Preheat oven to 375°F. Beat butter until light and fluffy. Add sugar and continue beating until blended. Beat in egg yolks. Beat in vanilla extract. Beat in cherry extract. Beat in cocoa. Add flour and mix well. Using cookie press, press cookies out onto an ungreased baking sheet. Bake about 8 minutes, or until tops are dry but not browned.
Boil water and oleo, then stir in the flour. Beat in the eggs 1 at a time, until smooth. Grease a 9x13 pan. Spread the batter in the pan and bake at 400 degrees for 30 minutes. Cool. Filling: Mix until smooth the cream cheese, milk and pudding mix. Spread on cooled crust. Top with the cool-whip and drizzle the chocolate syrup on top of the cool-whip. I wait until I serve this to drizzle the syrup on. Refrigerate.
Combine turkey, bell pepper, onion, oil, and garlic. You should always season as you go, so add a little salt and pepper, the crushed red pepper flakes, and paprika. Cook over med-high heat till turkey is browned. Add the diced tomatoes and beans along with the remaining ingredients. Allow 45 min to 2 hours to simmer. If desired, top with cheddar cheese and light sour cream. Serve with either cornbread or with buttered crakers.
Mix the flour, salt and pepper in a medium mixing bowl. Add the turkey thighs and turn to coat with seasoned flour; pat off the excess flour and reserve the seasoned flour mixture. Heat the oil in a large heavy skillet over medium-high heat. Brown the turkey on both sides, about 4 minutes per side, and place in a 5- to 6-quart slow cooker. Add the reserved seasoned flour to the oil left in the skillet and cook for 30 seconds, stirring constantly. Add the salsa and broth to the skillet and bring to a boil, stirring until slightly thickened. Stir in the posole and lime zest (but not the juice). Pour over the turkey. Cover the cooker and cook for 3 to 4 hours on high or 5 to 8 hours on low, until the turkey is cooked through and tender, almost but not quite falling off the bone. Stir in the lime juice and serve, with the cilantro sprinkled on top of each bowl.
First set out your 2 pie shells and let them come to room temperature.Then dice your potatoes, celery and onions and set aside. Brown meat with the onion and celery, just as you meat is half done add potatoes, continue cooking until meat is done. Drain off any fat add mixed vegetables and Lipton onion soup cook on low to med heat until it begins to boil. Mix well your 1/4 cup of water and cornstarch and add to skillet and stir until thickens and remove from heat . Add your salt and pepper to taste. Take your pie shell as directed on the box and roll out. I press pie crust into a 11 3/4 X 7 3/4 baking dish but a 9" pie dish will work great also. Pour your in your mixture into the pie crust line dish then top with the 2nd pie shell. If using the oblong dish pull the crust out to sides and corners. Make 3 slit's in the top crust and bake at 375°F until golden brown.
Heat contents of 3 cans in a 2 quart pot over medium heat for 20 minutes, stirring occasionally. Stir in garlic and spices. Reduce heat to medium low and simmer for at least half an hour. Stir often enough to prevent a layer of skin forming on top. You may also wish to mash the beans during this time. When the desired consistency is achieved serve the chili in bowls. Keep in mind that it will thicken as it cools. Leftovers should cool to room temperature then be refrigerated.
Toss carrots with oil and salt in a shallow roasting pan (1 inch deep). Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast carrots until most of vinegar is evaporated, about 2 minutes more.