HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a large saucepan with cooking spray; heat over medium heat until hot. Saute onion, bell pepper and garlic until tender, about 5 minutes. Add potatoes, lentils, tomatoes, stock and seasonings; heat to boiling. Reduce heat and simmer, covered, until lentils are tender, about 25 minutes. Add zucchini and green beans; simmer, uncovered, until vegetables are tender and stew is thickened, about 10 minutes. Season to taste with salt and pepper.
Wash rice and put it in a cooker. Add 400 grams water in it and soak for 30 minutes. Now cook it for one whistle and stand till the steam is released. Check the rice. It should be properly cooked. Now add milk slowly, stirring the rice continuously. There should be no lumps in it. Now put on the gas and bring to boil. Stir continuously. Put the flame on medium and let it boil, stirring every 5-10 minutes. When it becomes thick enough, add sugar and mix well. After 2 minutes put off the flame and add green cardamom powder and half the almonds, cashews, and pistachios. It is ready if you want to serve it hot. You can also serve it chilled. Put the kheer in a big bowl and let it set at room temperature. Now put it in the fridge. After 2-3 hours garnish it with rest of the dry fruits and serve.
In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets. Allow to marinate in the refrigerator at least 2 hours. When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).
Blend all ingredients. Puree until thick and smooth. Pour into a glasses & garnish with a strawberry if desired.
For sauce: Combine wine, vinegar, and shallots in heavy small saucepan; bring to boil. Reduce heat; simmer until reduced to 1/3 cup, about 8 minutes. Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir cream into wine mixture. Simmer sauce until slightly thickened, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate). For salmon: Spread 1 teaspoon butter on each salmon fillet. Sprinkle each fillet with 1/4 teaspoon peppercorns. Top with ginger. Season with salt. Melt 1 tablespoon butter in large non-stick skillet over medium heat. Add salmon, seasoned side down, and cook 4 minutes. Turn and saute until just cooked through, about 4 minutes. Transfer to plates. Tent with foil. Bring sauce to simmer. Remove from heat. Add 3 tablespoons butter and whisk just until melted. Season sauce with salt and white pepper. Spoon sauce over salmon.
Combine oil, vinegar, parsley, oregano, garlic, salt and pepper in a small bowl. Place sausages, onion and peppers in large resealable plastic food storage bag; pour oil mixture into bag. Close bag securely, turning to coat. Marinate in refrigerator 1-2 hours. Mix all ingredients for Horseradish-Mustard spread in a small bowl. Set aside. Prepare grill for direct cooking. Drain sausages, onion and bell pepper; reserve marinade. Grill sausages, covered, 4-5 minutes. Turn sausages, and place onion and bell pepper on a grid. Brush sausages and vegetables with reserve marinade. Grill, covered, 4-5 minutes or until vegetables are crisp tender, turnign vegetables halfway through cooking time. Move sausages and vegetables to a serving plate. Serve with Horseradish-Mustard spread.
Preheat oven to 400 degrees and line baking sheet with parchment paper. Roll out pastry to 9 X 11 rectangle . Place on baking sheet and bake 20-25 minutes until golden. Remove from oven and cool on wire rack. Beat cream cheese, sour cream and 3 tablespoons of A1 original sauce together until smooth. Using a spatula the cooled tart. Place the steak and potatoes on a microwave dish and heat 30 -60 seconds to warm. Sprinkle onto tart. Now add the tomatoes, corn ,and peppers. Sprinkle with the cheddar cheese and drizzle with the reserve4d A1 original sauce. Season to taste.
MELT chocolate in microwave as directed on package. Use a clean small paint brush to paint a monster face on the inside of each of four clear 5-oz. plastic cups with the melted chocolate. Refrigerate until ready to use. ADD milk and food coloring to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Immediately pour into prepared cups. TOP with the cookie crumbs. Refrigerate at least 1 hour before serving. Store any leftover desserts in refrigerator. Variation - Jack-O'-Lantern Cups. Prepare as directed, except paint jack-o'-lantern faces inside the cups and substitute 2 drops red food coloring and 4 drops yellow food coloring for the green food coloring. Insert a pretzel log into top of each filled pudding cup for the pumpkin stem.
Heat oil in large Dutch oven over medium-high heat until hot. Add onion, bell pepper, celery and garlic; cook and stir 2 minutes. Stir in water, ham, salt, thyme, oregano, black pepper, ground red pepper and bay leaves. Bring to a boil. Reduce heat. Cover; simmer 1 hour. Add beans to ham mixture; bring to a boil over high heat. Reduce heat to low. Cover; simmer 1 hour or until beans are tender. Carefully ladle 1 cup bean mixture into food processor or blender container. Cover; process until mixture is smooth. Returnpureed mixture to Dutch oven; stir in sausage and tomato paste. Cook, uncovered, over medium heat 10 minutes or until thickened and bubbly, stirring occasionally. Remove bay leaves; discard. Serve in bowls over hot cooked rice.
Cream the confectioners' sugar and butter for about a minute. Add and beat until smooth: the salt, vanilla, and coffee.
In blender or food processor, blend fruit and sugar until smooth. Pour fruit puree into microwave-safe bowl and cook on HIGH 8 minutes or until puree is reduced by half. Lay a piece of microwave-safe plastic wrap on a 10-inch microwave-safe plate. Evenly spread 1/4 cup fruit mixture to a 6-1/2 inch diameter circle. Make sure edges are not too thin or they will scorch. Elevate plate on top of inverted (upside-down) microwave-safe saucer. Microwave at MEDIUM (50% power) about 5 minutes or until leather is no longer sticky in center. If more cooking time is needed, cook at MEDIUM in 25 second increments, watching closely so that leather does not burn. Carefully place plastic wrap with fruit leather on wire rack to cool. Let stand at room temperature overnight to dry. Repeat with remaining fruit puree. Roll up leathers in plastic wrap.
To make crust: In an extra large bowl, beat butter and powdered sugar. Slowly add flour. Pat onto a pizza pan, stone or baking sheet. Bake at 325 degrees approximately 30 minutes or until lightly browned. Cool completely. To make topping: In a small bowl, beat all ingredients until creamy, spread on cooled crust, top with the suggested fruit listed above. Cut to serve. Refrigerate leftovers.
I like to take a fork and poke a few holes in the fish to let the orange juice soak inches. Then, take half the orange and squeeze over the salmon to cover with juice. Coat generously with brown sugar and sprinkle with salt and pepper. Next, slice remaining orange half into thin slices and put in oven at 350 for about 10-15 minutes. Remove orange slices and continue to cook until done to satisfaction, maybe 10-15 minutes. Remove and squeeze orange slices over fillets. Serve and watch the smiles.
Dice and cook bacon, onions, red pepper and garlic paste in a shallow fry pan until soft. Remove from pan. Cook chicken pieces in same shallow fry pan with butter until just cooked. Cook pasta at the same time as the chicken. Combine cooked ingredients with cream and kecup manis. Simmer over a low heat for 10 minutes. Add salt, pepper and serve.
Mix the soup and milk and butter into a pot, stir and heat. once soup is heated, add rice, cover and let stand for 10 minutes(not 5),stir add the cheese if preffered,stir untill butter and cheese is melted and well mixed, then serve with a smile :).
Heat oven to 425 degrees. Mix the flour, sugar and salt. Add the cold butter and cut with a pastry cutter until crumbly. Slowly add the ice water just until it comes together in a dough. Loosely gather the dough into a ball and wrap it in plastic wrap and refrigerate while prepping fruit. Thinly slice the apples and pears and toss with lemon juice, brown sugar, flour and spices. Take the dough out and gently pat onto a lightly greased pizza pan or baking sheet. Lay the fruit out in overlapping circles or rows in the middle of the pastry. Fold up the edges to create a rim, pinching the dough together where it meets. Dot with butter and sprinkle with cinnamon sugar. Bake for 50 minutes or until browned and crispy on the bottom. Serve with ice cream or topped with whip cream.
In a medium bowl, combine margarine, brown sugar, applesauce and vanilla. Stir until well blended. Add oats, percans, cinnamon and baking powder and mix well. Spray a 13x9x2 inch baking pan with non-stick cooking spray and press mixture into pan. Bake at 325 degrees for 30 minutes. Let cool and cut into squares.
In large skillet, fry bacon until crisp; drain well and set aside. In same skillet, brown the hamburger and onion, seasoning with salt and pepper; drain fat. In 8"x12" baking dish, mix hamburger, bacon, onion and garlic powders. Check seasoning for salt and adjust if needed, then stir in the beaten egg and 1/2 the cheese. Spread over bottom of baking dish. Meanwhile, in medium pot, cook green beans according to package directions; drain well then return to pot and stir in 1 tablespoon butter. Season to taste with salt. Spread beans over meat layer. In same pot, cook cauliflower 10-12 minutes until very tender; drain well. Put cauliflower, 2 tablespoons butter and sour cream in food processor. Puree until smooth. Adjust seasoning, if necessary, then spread evenly over green beans. Sprinkle remaining cheese over the top. Bake at 350° for 35 minutes, until hot and bubbly.
In mixing bowl, cream brown sugar and butter together until creamy, add one egg at a time until well incorporated, add vanilla, bananas, sour cream (or yogurt or buttermilk) scrap down the sides of the bowl and continue to mix on low speed. In separate bowl sift dry ingredients together. Add to the wet mix and combine until no streaks of dry ingredients are visible. Fold in the nuts. Pour batter into a greases/floured 10 cup bundt pan and bake in a 350 degree preheated oven for 30-50 minutes (depending on oven), begin checking for doneness at 30 minutes with a toothpick. Toothpick should come out clean when piercing the center of cake. Cool in pan for 10 minutes before turning out on a rack to finish cooling. Dust with powdered sugar to serve.
In a large saucepan, sprayed with nonstick cooking spray, saute carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt. bring to a boil. Lower heat and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. serve hot.
Cook beets 30 min or until tender. Keep water (broth). Peel beets and julienne; return to pot. Add sugar, salt, lemon juice to taste. Cool. When ready to serve, add cucumber, scallions and one-half egg to each bowl. Garnish with a dollop of sour cream, dill and parsley. NOTE: You can use red wine vinegar instead of lemon juice.
In a saucepan over medium heat melt the butter. Add the garlic and cook, stirring about 15 seconds (DO NOT burn). Stir in the flour using wire whisk until the flour is absorbed. Add the broth and half and half; continue to cook and stir with whisk until no lumps remain. Add a pinch of nutmeg then the chopped spinach and salt. Cook, stirring frequently just until the spinach is wilted about 3 minutes. Serve with a smile.
In a medium pot, combine chicken broth, carrot, celery, onion and rice. Bring to a boil. Reduce heat and boil gently for 5 minutes. Add chicken and cheese, and simmer for about 5 minutes or until rice is tender. Enjoy!
Muddle mint, cucumbers, lime juice and simple syrup in shaker. Bruise, but don't abuse. Add bourbon. Shake with ice and strain into a chilled double old fashioned glass. Garnish with mint sprig and a cucumber slice.
Preheat oven to 350°. Bring a large pot of salted water to a boil over high heat; cook pasta until al dente (10-12 minutes); drain and set aside. In a small saucepan over low heat, bring the milk just to a simmer (or scald). In large saucepan over medium heat, melt 4 tablespoons butter; add in onion and cook 3-4 minutes until soft and fragrant but not colored. Decrease heat to med-low; add in flour; cook, stirring, about 3 minutes. Add in scalded milk; increase heat to medium; bring mixture to a boil. Simmer, whisking, for 3-5 minutes, until thickened and smooth with chunks of onion. Remove pan from heat and gradually stir in the ribiola, fontina, and Taleggio, in batches, until the cheeses are incorporated (they need not melt entirely); add in pasta and stir to combine; season with pepper. Butter a 4 quart shallow baking dish; add the pasta; sprinkle with gorgonzola and bread crumbs; dot with the remaining 2 tablespoons butter. Bake on the middle oven rack 25 minutes, until bubbling. Remove from oven; increase oven temperature to broil; place dish about 4 minches from flame; broil 1-2 minutes until golden.
Preheat the oven to 350°F and spray or grease the muffin tins. In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together. In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together. Add liquid ingredients to the dry ingredients and stir. Add carrots, apple, raisins, and nuts. Spoon batter into tins and bake for about 30 minutes.
Preheat oven to 350 degrees. Mash the sweet potatoes in a mixing bowl until they are smooth with a mix er or potato masher. Add the brown sugar, orange juice, Amaretto, sugar, butter, orange rind and salt. Stir until well combined. Spray a 3 quart casserole dish with nonstick cooking spray. Spoon the sweet potatoes into the casserole dish. Bake for 20 minutes. Sprinkle the marshmallows over the top of the sweet potatoes. Bake for 15 minutes or until the marshmallows are melted and lightly toasted.
Preheat oven to 325°F. To make the cake: Use 8.5" x 4.5" x 2.5" metal loaf pan to trace and cut out a rectangle of wax paper. Butter the loaf pan and insert wax paper at the bottom of the pan. Butter the wax paper. Melt chocolate squares in a small heatproof bowl over hot, but not simmering, water, stir occasionally. Remove from heat and set aside. In another bowl, combine flour, baking soda, baking powder and salt and set aside. Cream butter and sugar in a large bowl with an electric mixer. Beat, for about three minutes, until light and fluffy. Beat in the cooled chocolate, then the eggs one at a time and the vanilla. Stir in half the flour mixture. Then stir in the sour cream. Then stir in the remaining flour. Quickly stir in the 1/8th cup of Chocolate Liqueur, remembering to shake well before pouring. Scrape the batter into the prepared pan and smooth the top. Bake for 50-55 minutes or until toothpick inserted into the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes. Remove the cake from the pan, and peel wax paper from base, let the cake cool completely. Fill base of pan with 1/2 cup of Chocolate Liqueur, remembering to shake well before pouring. Put the cake back into the pan and allow the liqueur to soak in well. To make the glaze: Sift confectioner's sugar into a bowl. Using an electric mixer beat in the Chocolate Liqueur, remembering to shake well before pouring. Mix, for about two minutes, until smooth and thin Drizzle glaze over the top of the cooled cake, smoothing with a knife where necessary, allowing glaze to drip down the sides of the cake. Serving suggestion: Serve with vanilla ice cream that has been drizzled with Vermeer Dutch Chocolate Cream Liqueur. Created by Elizabeth Colie Gadberry.
Heat oil in a skillet over medium-high heat and brown chicken well on all sides. Place the trivet in a pressure cooker. Sprinkle chicken with ginger paste, garlic paste, salt, black peppers, cumin seeds, red chili powder, poultry seasoning, garam masala , lemon juice and plain curd. Then place on trivet. Add water. Seal cooker, bring up to high pressure, reduce heat to stabilize pressure and cook for 5 minutes for each pound of chicken. Remove cooker from heat and release pressure. Let chicken stand for 15 minutes before carving into serving pieces.
Cook instant potato mash according to packet directions. Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.). Add butter and stir through. Microwave to heat through. I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning. Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes. If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down. For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one. Put a thin layer of oil over the top. Bake in the oven at 180 degrees for 1 hour or until golden brown. Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie.
Special equipment: Pizza screen. For the dough: Mix the wheat berry flour, barley and 30 3/4 ounces (870 grams) filtered water to make the soaker. Rest at room temperature for about 18 hours. Add the starter to the soaker, and mix in thoroughly, then rest the dough for 40 minutes. Add the salt and 1 1/3 ounce (40 grams) filtered water, and do a round of stretch and fold turns. Rest the dough at room temperature for 2 hours, doing stretch and fold turns every 30 minutes. Ball up the dough and refrigerate overnight. For the chile oil: Gently simmer the olive oil over medium-low to medium heat with both fresh and dried chiles (chef's choice!) until the flavor is developed fully, about 2 hours. Strain the oil before use. For the nuts: Heat a large pan over medium heat. Place the almonds and pecans in the pan and toast. Make sure to check on the nuts every few minutes by shaking them around to get all sides toasted evenly. Remove from the heat when the oils are released and before the nuts burn! For the hummus: Place the lemon juice, oil, tahini, 1/2 cup water, the salt, pepper and garlic in a food processor and buzz for about 2 minutes. Add the garbanzo beans and process for about 10 minutes for maximum creaminess! For the za'atar oil: Mix the za'atar with the olive oil until it is spreadable with a pastry brush. This is the base for the hummus pizza instead of a sauce. For the pizza: Bring the dough back to room temperature, 30 minutes to 1 hour. Roll the dough out to about 14 inches in diameter. Brush the dough with an even layer of the za'atar oil, not too much. Place a pizza screen on top of the dough so it does not puff up in the middle while cooking. Cook the pizza for 5 to 8 minutes. When done, remove the screen and spread a thin, even layer of hummus, about 8 ounces, over the pizza. Drizzle some olive oil in a zigzag, then turn the pizza and drizzle a zigzag of chile oil as well. Sprinkle with sumac, the toasted nuts and finish with the chopped mint. Cut and serve! Cook's Note: You can find za'atar in any Middle Eastern market.
Clean the fish and slit it open. Let it stand for few minutes and drain well. Sprinkle fish with 1 tbsp salt. In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside. In the same skillet, saute the garlic until light brown, then saute onion. Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper. Add soy sauce, vinegar, water and sugar. Salt and pepper to taste. When the mixture boils, add flour to thicken. Then, add the fish. Cover the skillet and simmer for 5 minutes.
Melt chocolate in the top of a double boiler. I have melted in the microwave with excellant results by keeping a close eye on it. Let cool to room temperature. Roast pistachios at 350F for 5-7 minutes. Set aside to cool. Stir cranberries and pistachios into melted chocolate. Pour onto foil-lined 10x15" edged cookie sheet. Refrigerate for atleast 1 hour, then break into pieces.
In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat. Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract. In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips. Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours). Preheat oven to 350 F. Prepare baking sheet with parchment paper or spray with cooking spray. Roll dough into 1 inch balls, place 2 inches apart on baking sheets. Bake for about 8 minutes. Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.
Preheat the oven to broil at 425°F. Heat a frying pan on the stove. Fry bacon strips until they are the desired doneness. Set aside bacon to cool and drain. place bread on a cookie sheet and broil for about 3 minutes until bread is lightly toasted. Turn bread slices over (use a tong) and sprinkle shredded cheese on top in a nice thick layer and broil for about 3 minutes until the cheese is nice and melted. Take the bread out of the oven and let cool for about 2 minutes. Next layer a slice of tomato, onion, pickle and lettuce on one side and place bacon on. You may want to add a little low fat mayo or mustard. Put together and enjoy!
Place all ingredients into a 9x13 baking pan. Mix until all ingredients are evenly distributed. *if desired, top of mixture with a thin layer of additional shredded cheese. bake UNCOVERED at 350 for 90 minutes. Serve with a dab of sour cream on top and a sprinkle of chili powder or cayenne for a kick.
In a medium bowl, combine ricotta cheese, dried plums, parmesan cheese, garlic and pepper. Set aside. For each ravioli, brush edges of 1 wrapper with egg white. Place 2 teaspoons plum mixture onto center. Fold diagonally in half to form a triangle; seal edges, pressing to remove any air pockets. Repeat with remaining filling and wrappers. Refrigerate on wax paper lined baking sheet until ready to cook(up to 2 hours). Meanwhile, in small saucepan, cook butter and sage over medium high heat until butter begins to turn brown. Remove from heat and keep warm. In large saucepan, add half of the ravioli to boiling water. Cook 3 to 4 minutes or until tender. Using a slotted spoon, remove ravioli to individual serving bowls. Repeat with remaining ravioli. Drizzle each serving with sage butter.
To make dressing; in small bowl whisk together mayonnaise and mustard - season with season salt and pepper. In a large bowl, add tuna and break into small pieces with the back of fork. Add avocado, shallot, celery, basil and dressing. Stir to combine. Refrigerate until ready to serve or stuff in tomatoes.
In a saucepan, combine raspberry jello, tapioca pudding, and vanilla pudding with 3 cups of water. Heat to a boil and bubbles form. Cook for 3 min., stirring constantly. Remove from heat and chill in refrigerator. When chilled, fold in Cool Whip and 1/2 of a 12 oz pkg. of frozen raspberries.