HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F or 190 degrees C, line a baking tray/sheet pan with baking paper and spread both potatoes evenly. Drizzle with 2 Tbsp olive oil, sprinkle with salt and bake for 20-25 minutes or until golden. Harissa: Roast all sides of the pepper on an open flame until black and charred. Place in a bowl and cover with plastic, allowing to steam for 20 minutes. Using a small sharp knife scrape off the charred skin and remove all the white membrane. In a blender blitz together the roasted red pepper, tomatoes, vinegar, salt and pepper. Set aside. Add remaining olive oil to a pan on medium heat and fry eggs for 2 minutes until cooked. For serving: To serve, spread potatoes out evenly top drizzle over harissa sauce, add dollops of yogurt and finish with the fried eggs.
Thinly slice bread, remove crusts and cut into enough 1/2" croutons to make 1 cup. In a skillet, warm the olive oil, add the croutons, and saute until golden; drain on paper towles. Cut tops off peppers about 1/2" from top, and reserve tops. Carefully remove seeds and membranes. In a bowl combine croutons, mozzarella, basil, garlic, and oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks. Grill peppers, top sides up, overf indirect medium heat until peppers are soft but still hold their shape, 12 to 15 minutes. Remove tops and cut in half lengthwise.
Preheat grill to medium heat. Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend. Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl. Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving. *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entree salad another night.
Combine cottage cheese, mayonnaise, anchovies, lemon juice, Worcestershire, garlic and olive oil in a food processor and puree until smooth. Stir in Parmesan and season with salt and pepper to taste. If dressing is too thick, thin down with a little warm water.
In a medium saucepan set over medium-low heat, whisk together the coconut milk, coconut oil, truvia, and salt. Bring the mixture just to a boil. While the coconut mixture is heating, whisk the egg yolks until pale and aerated. Once the coconut mixture has come to a slight boil, whisk about 1/3 of the mixture into the yolks. Add another 1/3 of the mixture to the yolks, whisking quickly, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, about 2-3 minutes. Do not boil or the eggs can coagulate. Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate overnight in the lowest part of your refrigerator. Follow your ice cream makers instructions to freeze your ice cream. With my Cuisinart, I pour the mixture into the frozen freezer bowl and let it mix until thickened, about 20 minutes. This is a good time to serve it. If you have leftovers or will not eat it right after fabricating, transfer the ice cream to an airtight container and place in the freezer. When you do serve it, let it sit out for about 20 minute to soften slightly.
Remove white pith from oranges & cut the fruit crosswise into 1/4-inch slices. Arrange on a serving platter & scatter the sliced onion over the orange slices. In a small bowl, whisk together vinegar, olive oil, salt & pepper, then spoon this dressing over the slices of onion & orange. Sprinkle with raisins, olives, sunflower seeds & almonds. Garnish with mint sprigs & chill before serving.
Cut butter into flour as if making pie crust. In a separate bowl, beat egg yolk and sour cream well, than add to flour mixture. Mix until blended. Divide dough into 3 parts. Cover with plastic and refrigerate at least 3 hours. Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375. Working with one portion at a time, roll dough into a circle 1/8 inches thick. Brush each circle lightly with melted butter and spread 1/3 of the filling on each. Cut each circle into 16 wedges, like a pizza. Starting from the large end of each wedge, roll up toward the point, jelly roll fashion. Place cookies on ungreased cookie sheet with the tip underneath so they don't unroll and bake 15 minute or until lightly browned.
Infused Vodka: Add candy and vodka to an infusion jar and infuse for 1 to 3 hours. Hot Chocolate: Make hot chocolate according to package and add 1oz infused vodka. Top with whipping cream, stir with candy cane.
Mix beef with onion, garlic and chili. Add mustard, garam masala, salt and eggs. Mix until thouroughly blended and bound together. Add the coriander and methi. mix just to combine. Divide mixture in half and divide each half into 12 equal portions. Shape into small patties. Brush lightly with oil and grill about 2-3 minutes on each side or until browned and cooked through. Alternately put a small amount of oil in a frying pan and cook until browned.
Marinate steaks for 6 hours, in large skillet fry steak and onions together, after 20 minutes, pour marinade in skillet, cook until absorbed.
For the Cake: Preheat oven to 425°F. Wrap the outside of an 8-inch spring form pan with a double layer of tin foil to prevent seepage. Butter the inside of the pan and cut a circle out of parchment paper the size of the bottom of the pan. Place it in and butter it too. Combine the chocolate and butter in a double boiler over simmering water (don't let it touch the bottom of the pot, it will scorch the chocolate). Stir until the chocolate and butter are smooth and lump free. You can also microwave the mixture on 100% or high. Make sure you stop and stir the mixture every 15 seconds; remove the chocolate when all the lumps are gone. Put the eggs in a large mixer bowl over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. If using an electric mixer, beat the eggs until triple in volume and form soft peaks when the beater is lifted, 5-8 minutes. To ensure maximum volume when using a hand mixer continue to beat the eggs over simmering water until hot to the touch, about 5 minutes, then removed from heat until cool. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until just blended but no streaks remain. Pour at once into your prepared spring form pan and smooth the surface with an off-set spatula. Place the spring form pan into a larger pan and carefully pour boiling water into the larger pan until the water is about 2/3 of the way up the side of the spring form pan. Don't get any water on the chocolate! This method of a water bath is often referred to as a "bain marie". Bake the cake for 5 minutes. Then cover the spring form pan loosely with lightly buttered tin foil and bake for 10 more minutes. Remove the cake from the oven and let cool on a wire rack for 45 minutes; then cover it again and refrigerate it for at least 3 hours. To remove the cake from the spring form pan: Run a small spatula around the edge of the spring form until the sides of the cake come loose. Place the cake on a round plate that the cake fits nicely on and invert the plate and open the spring form pan up and remove from the cake. Remove the bottom metal part of the spring form pan and the parchment. Cover it again with tin foil and leave for another 6 hours or over night. It needs to be really chilled to set. If you are making the Ganache, set the cake on a metal rack and put wax paper under the cake (tuck strips). Pour the tepid glaze over the center of the cake and allow the ganache to dribble down the sides of the cake. Using a metal off set spatula run it around the top of the cake to ensure that the g. Ganache won't be too thick on the top. Patch any bare spots at this point. If any air holes occur, use a pin to break them. Remove the strips of wax paper from under the cake and let this stand undisturbed for 2-3 hours at room temperature, or 30 minutes in the fridge. Bon Appetit!
In a large bowl, combine the first 3 ingredients. Crumble beef and add to mixture; mixing well. Shape into 1-inch balls. Place on a greased broiler pan. Broil 4-6 inches from the heat for 5-8 minutes or until browned. In a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; add meatballs. Simmer, uncovered for 1 hour or until the meat is no longer pink. Serve meatballs and sauce over hot cooked rice or noodles.
Heat oil in large nonstick Dutch oven. Dust lamb with flour. Add to hot oil; saute lamb for 2 minutes or just until seared all over. Remove lamb from the Dutch oven; set aside. Add garlic, onion, carrots, green pepper, and sweet potatoes to Dutch oven; cook, stirring often, for 8 to 10 minutes or until tender. Add mushrooms; cook until softened, about 3 minutes. Add stock, wine, tomato paste, and curry powder. Return lamb to pan; cover and simmer for 1 1/2 hours, stirring occasionally. NOTE: Can be served over rice, linguine or couscous. NOTE: Adjust curry powder to taste.
in a small bowl, mix crab, mayonnaise (or tartar sauce), onion, cheese, ground mustard and pepper. Butter outside of sandwich of each slice of bread. Place 1/4 of the crab mixture on the unbuttered side of 4 slices of the bread and sandwich together with remaining 4 slices of bread (buttered sides out). Heat large saute skillet to medium heat and cook sandwiches on both sides, until cheese is melted and bread is golden brown.
Rub roast with garlic; press pepper and salt into surface. Place meat on center of buttered foil. Wrap roast. Place on rack in roasting pan. Roast in preheated 375°F over for 45 minutes for rare or 1 hour for medium rare. Remove foil. Pour meat drippings into a small saucepan. Replace roast on rack. Roast for 10 to 15 minutes at 400°F (until browned). Boil drippings until reduced to a shiny glaze. Pour glaze over roast before serving. Let roast stand for 20 minutes for easier slicing. NOTES : Cook time leaves roast extremely rare. We prefer ours medium - medium well so I cook ours a lot longer. I also then make a slurry of flour, water, salt and pepper and add to the drippings to make a gravy.
Drain shrimp and rinse well. Set aside. Bring undiluted soup to a low boil (watch not to splatter). Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well. Beat cream cheese and mayonnaise together. Add the tomato soup and beat mixing well. Fold in celery and onion with a wooden spoon. Fold in the shrimp, being careful not to break shrimp. Pour into a nice mold and refrigerate for several hours or overnight. Serve with party crackers that aren't heavily flavored.
Preheat oven to 450 degrees. Place potatoes in a large baking dish. Add remaining ingredients to the dish and toss until well coated. Bake uncovered about 50 minutes until tender and brown on the edges. Turn the potatoes halfway into cooking time and add more water if the water is all absorbed. Turn on the broiler for a few minutes to make them nice and brown.
Cook spinach in 1 T. water until tender. Meanwhile, fry onions in oil until golden. Add onions to spinach with peanuts and 2 T. water. Mix well. Bring to a boil, then lower heat and simmer several minutes to blend flavors. NOTE: This would work w/other greens too: pumpkin, bean, sweet potato and casava leaves.
Bring beer to boil in medium saucepan, reduce heat to low. Add cheese mixture, 1/2 cup at a time, stirring constantly until all cheese is melted. Repeat with the remaining cheese - but do not boil! Stir in the chiles, crushed garlic or garlic powder cilantro and seasoning. Pour into a warmed serving bowl. Before serving you can put the dip under a broiler to brown the top giving it a nice crust. Sprinkle with jalapenos and drizzle with taco sauce. Serve immediately with tortilla chips, or keep warm in an oven.
Press one can of cresent rolls in a 8 inch pie pan. Brown hamburger with chopped onion. Drain, Return to skillet, add garlic powder, oregano, mushrooms, and tomato sauce to meat. Heat through then spread mixture on top of cresent rolls, place shredded cheese on top. Place last can of cresent rolls on top and pinch edges together. Bake at 375 degrees for 20-25 minutes.
Melt the butter in a large saucepan then add the chopped onions. cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins. pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft. Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley.
Place half the rinsed beans in a blender or food processor with the broth and puree into a paste. Add more liquid if needed. Mix together the bean paste with the reserved whole beans in a mixing bowl. In a nonstick skillet, add the teaspoon of oil (or chorizo) onions, garlic, red pepper and jalapeno and cook for 3 or 4 minutes. Add the cumin and chili powder and continue to cook another minute. Remove from heat and let cool a bit. Combine the sauteed vegetables with the beans. Add the egg white, cornmeal, lime juice, cilantro. Let stand for 5-8 minutes to begin softening the cornmeal and allow the flavors to combine. Form the mix into eight equal sized cakes. Spray a non-stick skillet over medium high heat with cooking spray. Add the bean cakes to the skillet and cook until browned, just a minute or so on each side. Combine the salsa with the yogurt and sour cream. Serve the bean cakes with a dollop of the dairy/salsa topping and garnish with additional cilantro if desired.
Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear. Place rice to drain in a strainer. Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true). While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well. If using a kelp leaf,it should be about 2 in long Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water. Add rice to the pot. Bring quickly to a boil and then reduce to a simmer. Cover the pot and DON'T touch it until the end, NO PEEKING. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED. Let rice rest for 10 min and then remove the cover. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, careful not to break it. Sushi rice is best used at body temperature.
Drain beans, and bring to boil in plenty of fresh water. Cook until tender. Heat oil, and add cumin and sizzle approx 30 seconds. Add broccoli and tomatoes, stirring constantly. Add paprika, yoghurt and garlic. Mix and cook 7-8 minutes over a low heat. Add drained black eyed beans, turmeric, garam masala, and salt. Mix, and cook 2-3 minutes. Add 3/4 cup water and bring to the boil. Reduce heat, and simmer 10-15 miutes.
Mix sugar, syrup and 1 1/2 cups evaporated milk. Cook over medium heat stirring until all the sugar is dissolved. Continue cooking until mixture forms firm ball in cold water. BE SURE TO STIR FREQUENTLY! Cook approximately 40 minutes. Add VERY SLOWLY 1 1/2 cups evaporated milk, butter and salt. Continue cooking as above until firm ball. Remove from heat. Add vanilla. Pour into buttered pan to cool.
Bring 2/3 cup of cream and espresso to a simmer. Remove from burner and add chocolate. Stir until smooth. Beat remaining cup of cream. Add powdered sugar (a tablespoon at a time), and almond extract or amaretto in a mixing bowl and beat until peaks form. Scoop the ice cream into sundae dishes. Top with chocolate sauce, whipped almond cream, and nuts. Garnish with cherry.
Heat oil in a Dutch oven over medium heat; add in onions and saute for 8-10 minutes or until lightly browned (adding in the garlic the last 3 minutes of cooking). Add in the oregano, cumin and chili powder, chili flakes and jalapeno pepper (if using) cook for 1-2 minutes. Add in tomato paste and stir for 1 minute. Add in ground turkey; cook until no longer pink. Stir in bay leaf and cocoa powder, then add in undrained diced tomatoes, tomato sauce, beef broth and beer; bring to a boil and simmer on top of the stove for about 15 minutes, stirring occasionally, then season with salt and pepper. Set oven to 325 degrees. Place in oven uncovered, and cook for about 1 hour, stirring occasionally (the longer you cook this in a low heat oven the richer and thicker it will be, you can even cook it for even 2 hours!). After 1 hour cooking add in drained beans, and season with more salt if desired; return to oven and cook uncovered for another 35-40 minutes. Sprinkle the cheddar cheese on top the last 5-6 minutes of cooking time.
Preheat oven to 375°F; lightly spray two baking sheets with the cooking spray. In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, cream the butter and both sugars together with an electric mixer. Beat until smooth, about 1 minute. Add the applesauce, egg and vanilla and mix until blended about 2 minutes. Add the flour mixture to the applesauce mixture and mix well together. Stir in the oats. Drop rounded tablespoonfuls onto the baking sheets about two inches apart. Bake until slightly golden, about 12-14 minutes. Remove from the oven and cool on for 5 minutes.
FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan. In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest. Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan. Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack. FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.
To a saucepan of boiling water, add macaroni and olive oil. Boil until macaroni is JUST tender. Do not over cook it. Drain, and set aside. In a large saucepan, place onions, capsicums, mushrooms, and zucchini. Sprinkle with a little water, cover, and cook over a medium heat until tender. To the vegetables, add the soup, 1 can of water, and cayenne. Bring to the boil. Add 500g cheese, mix through. Add macaroni, mix all together, pour into a large baking dish. Cover with extra cheese, and bake at 180C for around 30 minutes, or until cheese has started to brown.
Preheat oven to 350. In a mixing bowl, sift together the first set of ingredients. In another bowl, cream together the margarine and sugars, then add vanilla and egg replacer. Add the sugar mix to the flour mix and stir well. Fold in the oats and raisins until combined. This batter will seem dry, but trust me, it's fine. Drop small spoonfuls onto an ungreased cookie sheet and bake for 10-12 minutes.
For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango. For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste. Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.
In a medium bowl, whisk together the flour, baking powder and salt. Cut in the cold butter with a pastry blender till mixture resembles coarse oatmeal. Add the egg, milk and parsley. Blend lightly, don't overmix. Drop by approximately 6 tblsful on top of the simmering liquid. Cover tightly and cook over medium-low heat for 20 minutes.do not lift the cover during the cooking process. Serve in bowls, topped with butter.
Preheat oven to 350°F. Grease a 9x5 inch loaf pan. Cream brown sugar and butter until fluffy. Add egg, bananas, peanut butter, and buttermilk. Gradually add flour and baking soda to the creamed mixture. Pour batter into greased pan. Bake for 1 hour, or until it tests done when a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan and allow to cool completely on a wire rack.
In a 5-quart Dutch oven, combine all ingredients Bring mixture to a boil; reduce heat. Simmer 15 minutes. Top with rice noodles and serve.
In a 4 quart saucepan, heat olive oil over medium heat. Add onion, jalapeno pepper, and garlic and cook, stirring frequently, for 3 minutes. Stir in the beer and cook until the liquid is reduced by half. Stir in the cream, cream cheese, and Velveeta, whisking until melted and smooth. Stir in lime juice, green onion, cilantro, and chili powder, and simmer for 15 minutes. Add salt, black pepper, cayenne, and cumin, stirring to blend well. Gently stir in crab meat, being careful to not break it up a great deal. Transfer to serving bowl. Serve hot with tortilla chips.
Mix first 5 ingredients and set aside 15 minutes. Melt butter in skillet and add liver mixture, crumbs, nuts and water. Cover and simmer 20 minutes, or until liver is tender. Serve with rice. Makes 4 servings.
Combine wet and dry ingredients separately first and then together, using more milk if needed to obtain pancake consistency. Cook on low heat.
Place oven rack in upper-middle position. Heat oven to 500 degrees. Set wire rack in a rimmed baking sheet. Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 to 30 minutes. Drain potatoes and place them on the wire rack to air dry for 10 minutes. Coat a baking sheet with the 6 tablespoons of olive oil. Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-inch thickness. Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper. Roast until potatoes are browned, about 25 to 30 minutes. Brush with remaining vinegar and serve.