HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR THE FILLING: In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste. Cool and puree in food processor. FOR THE ROTIS: Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes. Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil. Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm. TO MAKE GHEE: Cut 1 lb unsalted butter into chunks and place in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.
Cover the sultanas in water and let them soak overnight. Bring the water and sultanas to the boil and then strain off the water. Mix in the butter or margarine while the sultanas are still hot. Mix in the sugar, beaten eggs and almond essence. Sift in the flour and salt and then add in the chopped nuts (if desired). Mix well. Grease an 8" round baking tin and line the bottom with greased, greaseproof paper (vegetable parchment or waxed paper). Pour in the cake mixture and smooth the top. Bake in a moderate oven at 350F for 30 minutes. Reduce the heat to 300F until the centre is firm to the touch. Empty cake from the baking tin and store in an airtight container.
Preheat oven to 375. Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier. Remove excess fat from chicken quarters. Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin). Brush the chicken (under the skin) with soy sauce. Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken. Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly. Brush both sides of the leg quarters with soy sauce. Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste). Place on middle rack in over and bake uncovered for an hour. After an hour, increase oven temp to 400 and bake 15 minutes. Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone). Let stand for 5 minutes before serving.
Preheat the oven to 350 degrees F. Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges. Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel-lined plate and season with salt. Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes. Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage. Tartar Sauce: In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.
Bring water to a boil, add salt and shrimp (leave tails on). Boil for 3-4 mins or until pink, do not overcook. Strain shrimp out of the water (reserve the water). Shock the shrimp in icy cold water, to stop the cooking process. Remove the tails. Run water (the one you boiled the shrimp in) through a strainer to strain the grits. Put warm water and entire bottle of ketchup in a glass container, and whisk until well blended. To this sauce add in the onion, tomato, cilantro, lime juice, and hot sauce. Stir. Last but not least add the shrimp. Seal the container and allow it to sit in the fridge for 6hrs-overnight. The longer the better. Serve with the avocados and crackers and enjoy!
Place ingredients in the blender in order listed. Put the lid on and process till blended. Pour into glasses and enjoy!
In skillet over medium heat, in hot butter, cook raw macaroni and next four ingredients for five minutes, stirring constantly. Stir in water; heat to boiling. Reduce heat to low and cover. Simmer 10-15 minutes until macaroni is tender, stirring occasionally. Remove from heat; stir in cheese and olives (roasted red bell pepper, too, if using) until cheese is melted. Serve immediately.
Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture. Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.
Saute half of chopped onion in 1 Tabsp hot oil in medium skillet over medium heat until tender. Add garlic, and saute 30 seconds. Remove from heat and let cool. Combine cooked onion mixture, beef, and next 4 ingredients, 1/4 teasp salt, and 1/2 teasp pepper. Shape into 6 patties. Cook patties in remaining 2 Tabsp. hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done). Remove patties and set aside. Add remaining onion to drippings in skillet, and saute over medium-high heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute, whisk in wine, broth, and remaining 3/4 teasp salt and 1/2 teasp of pepper. Bring to a boil, reduce heat to low and simmer stirring occasionally, 5 minutes. Place patties in lightly greased baking dish, top evenly with gravy. Bake, covered, at 350 for 25 minutes or until done. In the summer I make this recipe in my electric fry pan.
Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. NOTE 1: If you don't have a salad spinner, after the salted tomatoes stand for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. --------. Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible. NOTE 2: If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter). Return tomatoes to bowl and set aside. Bring 1/2 cup tomato liquid (discard any extra), shallots, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon salt. Add watermelon, mint, feta, and cooled dressing to bowl with tomatoes; toss gently and serve.
In a large sautepan, heat the olive oil over medium heat. Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds. Add the chicken and saute until brown. Add broccoli, zucchini and salt; cook until tender and brown, about five minutes. Set aside. In a large pot of boiling water cook the pasta until al dente. Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato. Drain the pasta very well. Place the pasta back into the pot with the sauce and the cheese. Toss very well, until the sauce is completely incorporated. Serve immediately.
HERB PASTE. Process all the ingredients for the paste in a food processor to a fairly smooth puree. Transfer it to a glass or stainless-steel mixing bowl. MARINATING THE FISH. Remove any bones that may remain in the fillet, cut off any gray fat that was next to the skin, and cut the fish into 4 equal pieces. Toss them with the herb paste until all surfaces are evenly coated. Cover the bowl loosely with plastic wrap and let the fish set at room temperature for 15-20 minutes (I did 30 minutes). BAKING. Preheat oven to 425 degrees. Arrange the pieces of fish in a shallow baking dish large enough too hold them in a single layer without touching. Spoon any of the herb paste left in the bowl over the fish so that they are covered with an even coating. Bake until, when you peek inside a piece, the last bit of translucence is fading from the interior flesh, roughly 10 minutes per inch of fish thickness. Serve right away!
Cook chicken in water until tender. Cook broccoli. Mix soup, mayonnaise, curry powder and lemon juice. Spread broccoli over bottom of greased pan (13" x 9") Remove chicken from bones and lay over broccoli. Pour soup mixture over all and cover with grated cheese. Mix melted butter with dressing mix and sprinkle over all. Bake at 350: for 45 minutes.
Cook in pre-heated oven at 350 degrees for 15 min or until golden brown. After you take out of oven, brush butter on top.
Mix first 6 ingredients for the filling. Place in a greased casserole dish (I use an 8x8). Mix remaining 4 ingredients for the topping. Pour over filling mixture. Bake at 350 for 30-40 minute or until light browning appears.
Melt butter and cheese and then add the flour, sugar and butter. (stovetop or microwave) Layer drained apples in a 10 x 13 casserole. Pour mixture over apples. Bake 35 minutes at 350 degrees or until lightly browned.
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots and apple. Set aside. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside. In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting. Makes 18 standard-sized muffins. Frosting: Beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. Place a dollop of the cream cheese frosting on the top of each muffin.
Place the onions, carrots, celery, and salt pork (if using) in a food processor and process to a fine paste. In a heated skillet with olive oil, brown this combination. Add the ground meat to the skillet and brown. Once the meat is browned, add the wine and cook to evaporate it. Add the salt, black pepper, tomatoes, tomato paste, and water. Bring to a boil and lower the heat to simmer for 2 hours covered. Stir from the bottom every 20 minutes. Be careful that the heat is not too high - it will burn. Uncover and simmer 1 more hour. Enjoy!
Saute ground chicken with a little olive oil, salt, pepper, and thyme until cooked. Press the two cloves of garlic and combine with some olive oil (about 1 Tb) and brush over the pizza crust. Top the pizza with the chicken, broccoli, and cheeses. Bake at 450F until crust has browned and the mozzarella has melted.
For crust: Blend flour and salt in processor. Using on/off turns, cut in shortening and butter until mixture resembles coarse meal. With machine running, add water, 1 tblsp at a time, until dough just begins to clump together. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill atleast 30 minutes. For filling: Position rack in top third of oven and preheat to 400F. Mix first 7 ingredients in 13 x 9 x 2 inch glass baking dish. Let stand 20 minutes. Roll out dough on floured surface to 14 x 10-inch rectangle. Transfer dough to top of fruit. Fold edges under. Using fork, crimp edges decoratively. Bake pie 15 minutes. Brush crust with egg glaze and sprinkle with 2 tsps sugar. Reduce oven temperature to 375F and bake pie until crust is golden and filling bubbles, about 40 minutes. Cool on rack 30 minutes. Serve warm with ice cream.
Preheat oven to 400°. Heat olive oil in a large skillet over medium heat. Add shallots and sugar; cook for 2 minutes, stirring constantly. Sprinkle with water; cover, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally until shallots are soft. Add mushrooms; cook, uncovered, over medium-high heat 20 minutes or until liquid evaporates, stirring frequently. Add Marsala; cook 1 minute. Remove from heat, and cool. Stir in sour cream, parsley, salt, thyme, and pepper. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray. Sprinkle with about 2 teaspoons breadcrumbs. Repeat the layers with 3 phyllo sheets, cooking spray, and breadcrumbs, ending with the phyllo. Spoon 1 3/4 cups mushroom mixture along 1 long edge of phyllo, leaving a 1-inch border. Starting at the long edge with the 1-inch border, roll up jelly roll fashion. Place strudel, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat the procedure with the remaining phyllo sheets, cooking spray, breadcrumbs, and mushroom mixture. Brush strudels with butter. Bake strudels at 400° for 20 minutes. Let stand for 5 minutes. Cut each strudel into 4 slices.
Rinse and dry the ribs. Cut down serving size (2-3 bones per serving). Season with salt and pepper to taste. Place ribs in crockpot on High heat. Peel and quarter potatoes, rough chop onions and add to the ribs in the crock. Add bay leaf and pork seasoning. Pour beer into crock, cover and cook on high 6-8 hours or until done. Stir halfway through.
Mix first 5 ingredients. Blend remaining ingredients, along with seasoning pack from noodles, well, till the sugar dissolves. Mix dressing with salad. Chill and serve.
Wash but do not peel potatoes. Half or quarter the larger baby potatoes and cook potatoes until tender. Drain potatoes and spray with olive oil. Note if you do not use a sprayer to coat potatoes you will need more olive oil to cover them. Toss coated potatoes with garlic and rosemary.
Lightly coat 9x13 inch baking pan with butter-flavored cooking spray. In large saucepan over medium heat, combine butter, sugar, evaporated milk and espresso powder. Bring to a rolling boil for 10 minutes, stirring constantly. Remove from heat and add chocolate chips and marshmallows. Stir until melted and completely incorporated. Pour into prepared pan. Sprinkle toffee bits over top and press lightly into fudge. Cool in the refrigerator until set, about 3-4 hours. Cut into bite-sized squares to serve.
In a large skillet, brown& drain meat. Add seasoned salt, taco seasoning, tomatoes, tomato sauce, and green chilis. Mix well, simmer uncovered for 15 to 20 minutes. Separately, combine cottage cheese and eggs. In a greased 13x9x2 dish, layer half of the meat and sauce, 1/2 of the tortillas, 1/2 of the cottage cheese mix, and 1/2 of the shredded cheese. Repeat layers and bake uncovered at 350 degrees for 30 minutes. Let stand for 10 minutes.
To cook the sauce: heat the butter in a saucepan and add the flour. Cook for 2 minutes over a medium heat; do not allow it to colour. Remove from the heat. Slowly begin to add the stock and cider. Stir between each addition to ensure a smooth sauce. When half the liquid is added, return the pan to the heat and slowly bring to the boil. As it begins to thicken add the rest of the liquid. Allow to boil for at least 2 minutes, taste and season. Make the pasta: bring a pan of water to the boil. Cook the pasta for about 12 minutes or until al dente. Slice the ham into finger-length slices and set aside. Core and cut the apples into wedges. Melt the butter in a pan and add the brown sugar, allow it to almost caramelize and fry the apple wedges. Drain the pasta and add to the sauce, add the ham and apples, and peppers. Season with salt and pepper. Reheat thoroughly and serve. If you do need to keep this dish hot for a while add a little more stock or water. Mix in most of the apples and put in an ovenproof dish, cover with tin foil and place into an oven at 275°F.
To make the Jerk Paste: Combine the scallions, garlic, chile, olive oil, sugar, soy sauce, thyme, allspice and cinnamon in a food processor and process until you have a paste. Prepare a medium-hot fire in the grill. Use a vegetable grill rack if you have one. Peel back the husks from the corn cobs and remove the silks. Brush the jerk paste onto the ears. Bring the husks back over the cobs and secure with kitchen twine. Skewer the mushrooms and cherry tomatoes and brush with the paste. Toss the zucchini and bell peppers with the remaining paste. Grill the vegetables, turning occasionally, until tender and well-browned, 15-25 minutes for the corn, 10-15 minutes for the onion, and about 5 minutes for the tomatoes and zucchini. Remove the vegetables as they are done and keep them warm. Slather mayonnaise on each side of hoagie rolls, fill with vegetables of choice, place provolone cheese on top, place top bun on cheese and dig in! Or arrange vegetables on a large platter, garnish with lime wedges, and serve. Enjoy! And don't forget to invite all your friendly floozie friends! For Vegan omit the mayo and the cheese.
In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir sour cream into beef mixture. Serve over noodles.
In a large soup pot, heat vegetable oil. Add onions and garlic and sautee until lightly browned, 8-10 minutes Add all ingredients up to and including cloves, cover, bring to a boil. Lower heat and simmer for about 50 minutes, until vegetables are very soft. Strain through colander or sieve. Preheat oven to 375°F In two shallow nonreactive baking pans large enough to accommodate all of the onions, combine onions, garlic, salt, olive oil, bay leaves, and thyme. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and lightly browned (cover with foil if getting too brown). Remove from oven, add wine to the baking pans, and stir well to deglaze. Add the onions and soy sauce to the stock. Cover and bring to a boil; lower heat and simmer for 30-50 minutes. Discard bay leaves and add salt and pepper to taste.
Line a round 8-inch pie pan or an oblong loaf pan with clingfilm. Drain anchovies and set a few aside for garnishing. Mash 10-12 fillets with a fork. Whip cream. Mix cream with mashed anchovies and one tablespoon chopped chives. Season with the pepper. Pour into prepared pan, cover with cling film and freeze for 12-14 hours (can be kept in freezer for up to one week). Remove from freezer 1 hour before serving. Unmold. Garnish with remaining chives and anchovy fillets, split lenghtwise. Keep in refridgerator until serving, should be eaten half frozen. Serve with baked potatoes or dark bread.
Whisk together egg yolk and olive oil. Add honey and whisk until completely mixed. Apply to DRY hair BEFORE shampooing. Wait 30 minutes. Shampoo thoroughly. You should not need additional conditioner after shampooing. Double the recipe for longer hair.
Heat 1 teaspoon oil and fry chopped ginger for 30 seconds. Add chopped spinach and mashed green peas, continue frying for 1 minute. Remove from fire and mix with chillies, mashed potato, paneer and cornflour. Add all the spices to this and mix well. Make small patties from this mixture and deep fry till golden brown.
In a large stew pot or Dutch oven heat butter and oil until foam subsides. Add onion, carrot, celery and garlic and saute 5 minutes. Add pancetta and/or sausage (I've done it all ways), breaking up into small pieces, saute 5 minutes. Add ground beef and saute until all meat is browned, breaking up large chunks. Add wine, broth, and tomato paste. Cook over high heat 5 minutes. Add spices and cook 10 more minutes over medium heat. Add crushed tomatoes (with juice) and return to a boil. Reduce heat to low, cover, and simmer two hours, stirring occasionally. Before serving, add milk or half and half slowly while stirring. This gives the sauce a slightly creamy touch. Use higher fat content for richer flavor. Be sure to allow the dairy to reach room temperature as it will separate and look ugly if you add it cold. Season with salt and pepper to taste. Serve over al dente pasta. Note: if using Ethiopian/Eritrean berbere for an Northeast African flair, omit nutmeg but add together with other spices (oregano, sage, etc) in step 6. Berbere is very strong and spicy and contains a unique blend of capsicum, cardamom, cinnamon, cloves, nutmeg, etc. Add a little at first and adjust. Too much will ruin the dish!
Thaw one package puff pastry. Cover work space with thinly spread flour. Unfold the of puff pastry and cut along the folds for 3 pieces and decide how large you want your napoleons. Can cut into 3, 4 or 5 pieces. Place on a baking sheet and you can add an eggwash to the top. Bake in a 375 degree oven for 12 minutes. Remove and cool on a rack. When cooled use a serrated knife to cut each piece into 2 pieces. In a mixing bowl add the whipping cream, milk and the 2 boxes of pudding and mix with a handmixer until all is mixed and nice and thick. For the glaze mix the cocoa and hot coffee and add the icing sugar by spoon fulls until it makes a nice glaze when you dip a fork into it and it runs in a nice thin stream. Add a teaspoon of clear karo syrup. Start with the bottom of the puff pastry and add the pudding mix and layer it quite thick on all the bottom layers first so they are similar in height. Add the top layer of puff pastry. Dust with icing sugar and then drizzle with the chocolate glaze.
chop the onion and garlic and set aside. season the chicken with the Essence seasoning liberally, and place chicken in an open roasting pan with tall sides. pour the pineapple juice and pineapple chunks over/inside the chicken. throw the onions and garlic into the pan as well (be sure to get some inside the bird too!). bake at 350* for about, an hour and 45 minutes, or until the juice runs clear. remember to baste inside and out frequently for amazing juiciness!
Butter 1 loaf of bread. Spread half the slices with strawberry jam, then top each slice with remaining slices to make sandwiches. Butter the remaining loaf of bread. Spread half the slices with Nutella, then top with remaining slices. Remove the crusts from all the sandwiches, then cut each into 4 triangles. Lay the sandwiches on two separate platters long-edge down to form 2 long pyramids. Spread the remaining butter along one side of each pyramid. Sprinkle (I dip) the buttered-side of the jam sandwiches with the 100s and 1000s and the chocolate sandwiches with the chocolate sprinkles.