HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush the salt into the ginger and garlic to make a pulp. Melt the ghee or butter over medium heat inn a heavy pan and fry the potatoes till well browned. remove from pan and set aside. Add the oil to the ghee in the pan and when hot fry the onions, chillies and cinnamon sticks till onions are soft 5 minutes. Add the ginger/ garlic pulp to the pan and fry for 3 minutes Stir. Turn heat to low and add the spice paste stir and fry for 3 minutes. Add the meat, turn heat to medium and fry till meat changes colour. Stir in the tomato puree, cardamoms, cloves and the water, bring to the boil. Cover the pot and simmer for 45 minutes. Add the potatoes and simmer till potatoes are tender. Remove from the heat, stir in the lemon juice and coriander leaves. Serve with rice.
In small bowl, soak raisins and candied fruits in orange juice. Set aside 1 cup flour. In large bowl, mix remaining flour, almonds, sugar, orange peel, lemon peel, salt and yeast. In small sauce pan, heat milk, butter and water till hot to the touch (about 125°-130°F). Stir hot liquids into dry mixture. Stir in fruit/orange juice mixture and eggs. Mix in only enough reserved flour to make a soft dough. Knead dough on lightly floured surface until smooth and elastic (about 8-10 minutes). Cover dough and let it rest for 10 minutes. Divide dough into 2 pieces, roll each piece into a 10 x 7 inch oval. Fold long side of oval over to within 1/2 inch of the opposite side, seal seam. Place loaves on a greased baking sheets. Cover and let rise in a warm draft free place until doubled in size (about 50-60 minutes). Bake at 375°F for 25-30 minutes or until done. Remove loaves from baking sheets and cool on wire racks. When cool, dust with confectioner's sugar.
Cut off top quarter of nori sheet along short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of the nori. Arrange 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of rice-covered nori. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes. Repeat procedure with remaining ingredients. Slice each roll into 8 pieces with a sharp knife.
Fry the bacon and remove to paper towel to drain. Pour all but a tablespoon of the fat from the pan and add the butter to get hot. Fry the onion until soft and golden, adding the garlic for a minute or two at the end. Deglaze with a splash of balsamic vinegar, if you like. Remove all to a plate. Add the oil to the pan to get hot. Cook the potatoes, seasoned with salt and pepper, until soft inside when pierced with a fork, and very crisp and golden on the outside. This will take a good 20 minutes, without stirring too much or they won't get brown. Return the onion, garlic, and bacon to the pan. Scatter the cheese over the top and leave the pan on the heat, covered, until the cheese has melted, about a minute. Serve with mixed salad greens.
Butter a 13x9 inch pan, set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for exactly 5 minutes (don't guess - use a timer!), stirring constantly. The mixture will go from white to very light tan. Be careful as it tends to splatter. Remove pan from heat and add chocolate chips and vanilla. Stir until chocolate is melted and mixture is smooth. Stir in nuts if using. Pour and spread into prepared pan. Let stand at room temperature until firm. Cut into squares.
Dredge steak strips in a mixture of flour, salt and pepper. Put into Dutch oven and add all remaining ingredients. Bake covered at 325 degree oven for 2 1/2 to 3 hours. Serve over noodles or rice.
Cut the rabbit up into six pieces and rub it all over with dijon mustard. Let marinade in the fridge, covered, for three or four hours. Fry the bacon over medium heat until lightly browned, then drain on paper towels. Pour off all but about a tablespoon of oil from the skillet, then add peanut oil and the rabbit pieces with the mustard. Saute for 10 minutes or until brown, turning once. Add the bacon, onion, herbs and white wine. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes or until tender. Add the half and half. Stir and cook for another five minutes. Remove the bay leaf and discard. Arrange the rabbit on a serving plate, leaving the sauce in the pot. If your sauce needs thickening, mix the flour with the softened butter and wisk inches Boil for one or two minutes or until thick. Serve the rabbit with the sauce spooned over.
Combine all ingredients in a large pitcher, cover and refrigerate for at least 8 hours or up to 24 hours. If you do not serve immediately, strain the fruit and add fresh when serving.
Preheat oven to 350*. Generously grease a 13x9 pan or coat with nonstick spray. For the filling: in a medium heavy nonreactive saucepan, stir together the sugar and cornstarch till well blended. Stir in the rhubarb, jam or preserves, cinnamon and orange zest, is using. Bring to a simmer, stirring over medium high heat. Cook, stirring, for 3-6 minutes or until rhubarb softens just slightly, fresh rhubarb will take longer than thawed frozen. Set aside. For the crumb mixture; In a large bowl, thoroughly stir together the flour, oats, sugar, cinnamon and salt. Add the butter and stir or knead with your hands till the mixture is well blended and crumbly. Firmly press a scant half of the crumb mixture into the baking dish; set aside the remaining crumb mixture. Bake in the middle of the oven for 13-16 minutes or until firm but not browned. Spread the rhubarb filling evenly over the crumb layer. Stir together the reserved crumb mixture and 2 1/2 tbls of the egg mixture until the streusel forms small clumps; add a little more of the egg mixture if needed. Sprinkle the streusel evenly over the filling, breaking up any large clumps with a fork or your fingertips. Bake in the middle of the oven for 35-40 minutes, or until the streusel is nicely browned and the filling is bubbly. Transfer the pan to a wire rack and let stand until completely cooled. Using a large sharp knife, cut into 20 bars -- wipe the knife clean between cuts. Store in an airtight container for up to 2 days. The bars may be frozen for up to 1 month, but will lose their crispness.
For the marinade, combine first 9 ingredients and mix well. Taste for seasoning, if too salty, add additional water. To a ziplock bag, add chicken breasts and the prepared marinade. Squeeze out excess air and marinate for up to 24 hours. Discard marinade. Prepare grill and cook slowly with indirect heat until fully cooked about 5-8 minutes depending on thickness. In the last few minutes brush with chili sauce for additional glazing or serve sauce on the side for dipping.
Fry the chopped onion in a little fat till mostly done. Add the hamburg and fry till done, breaking up into pieces. Add the soup, mustard, catsup, salt, and pepper. Simmer for a few minutes. Serve over mashed potato, etc.
Heat oil in large skillet. Add garlic and saute, making sure to not allow garlic to burn. Add onion and green pepper and stir constantly, cooking about 2 to 3 minutes. Pour in gravy and soy sauce and reduce heat, cooking about 2 minutes. Add beef and pepper, cover and simmer for about 20 minutes. Uncover and add bean sprouts and cook for about 5 minutes. Serve over hot rice.
preheat oven to 400 degrees. in a pot bring salted water to a boil, add 2 tbs olive oil & cook pasta til aldente, rinse & set aside. heat the olive oil in a large skillet over med-high heat. add onion & garlic & saute for 3 minutes, then add mushrooms & cook for 5 minutes or until mushrooms are soft. generously salt & pepper the chicken. move some of the veggies aside, add the chicken to skillet & cook for 10 minutes stirring often but only flipping once. add the artichokes, spices, white wine & balsamic vinegar. put cooked pasta in a casserole dish, cover with the chicken & veggies, sprinkle on the diced tomato & spread the feta cheese on top. cover loosely & cook in the oven til cheese melts & chicken is cooked through (approximately 15 minutes).
Preheat oven to 350 degrees F. Cream together butter and sugar; add flour, coconut, and baking powder. Dissolve melted baking chocolate by whisking into boiling water; add to mixture. Roll mixture into small 1-inch balls. Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten. Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack. Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl. Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir in remaining milk to filling until desired spreading consistency is reached. When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).
In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat. Cover; simmer about 10 minutes or until liquid is almost absorbed.
In a large stockpot over low heat, melt 2 tablespoons butter. Add onions and cook, stirring occasionally, until very soft and golden brown, about 1 hour. Add the white wine and reduce by half. Add the cream and reduce by half. Meanwhile, in a small saucepan, add sugar and moisten with water and lemon juice. Cook until the sugar melts and becomes a light caramel color. Remove from the heat immediately. Do not allow it to overcook, or it will become bitter. Cool briefly and add the vinegar to the caramel and whisk to combine (if mixture hardens, set it over low heat to liquefy again). Set aside. In a separate saucepan over low heat, melt the remaining butter and add the flour. Whisk for 1 to 2 minutes or until flour is absorbed but mixture is still blond-colored. Set aside. In a separate saucepan, bring the broth to a boil. Add the flour roux to the stock and cook to combine. Puree with an immersion blender or in a food processor to smooth it to a gravy-like consistency. Add this mixture (called a veloute) to the onions after the cream is reduced. Add the sugar-vinegar mixture (called a gastrique), stirring to incorporate. Season to taste with salt and pepper and serve. The restaurant serves the soup with grated Gruyere cheese, croutons and green onions, but it is filling enough to serve alone. Note: To properly caramelize the onions, allow yourself about one hour. Don't rush it by using too high heat or you could burn the onions. I use a heavy enamel pot for this step.
With a sharp knife or kitchen fork, prick each sausage several times. In a saucepan, combine the red onions and beer and bring to a simmer over medium heat. Add the sausages and poach until almost cooked through, about 5 minutes. Remove the sausages from the liquid and set aside, reserving the liquid. In a large pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes. Add garlic and cook, stirring, for 30 seconds. Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the caraway seeds, mustard, vinegar and cook, stirring, for 30 seconds. Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil. Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 hour. Preheat the grill. Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter. Remove the sauerkraut from the heat and stir in the cooked bacon and adjust the seasoning, to taste. Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard or Rye Bread. Serve with cold beer.
Set oven to 400 degrees F. Butter a 13 x 9-inch baking dish. In a large pot bring water with about 1 tablespoon salt to a full boil. Add in sweet potatoes and bring back to a boil; simmer/blanch for about 5 minutes (no more than 5 minutes at a boil); drain and rinse under COLD water; pat dry slightly with paper towels. Arrange the potatoes in the buttered dish, overlapping slighty. Sprinkle with about 1/2 - 1 teaspoon salt. Pour the maple syrup over potatoes in the dish. Dot with about 6 tablespoons butter. Cover with foil, and bake until the potatoes are ALMOST tender (about 25-30 minutes). In a small bowl or cup mix the flour and brown sugar together. Add in 7 tablespoons butter; rub together with fingers until mixture resembles coarse crumbs; mix in pecans. Remove the dish from oven and sprinkle the pecan mixture over over the potatoes. Return to oven (uncovered) to bake for another 20 minutes.
Butter the outside of each hot dog bun and grill in a hot skillet until golden brown on each side, about a minute per side; set aside. In a bowl, combine cooked chicken, celery, lettuce, salad dressing, salt and pepper. Lightly toss. Stuff each bun with chicken mixture. Makes 6 servings.
Heat olive oil in a 10-inch oven-proof frying pan. Add onions and salt and cook until onions are soft, about 3-mins. Add asparagus. Cover and reduce heat to med-low. Cook until asparagus are barely tender, 5-6 minutes. ** preheat broiler while asparagus are cooking. Pour eggs over asparagus and cook until almost set but still runny on top, about 2-mins. Sprinkle cheese over eggs and put under broiler. Broil until cheese is melted and lightly brown, about 3 minutes. Remove frittata from oven, gently loosen the edges, then slide frittata onto a serving plate. Cut into wedges.
Boil water in a medium pot until at a light simmer. Meanwhile pour about 3-4 tablespoons oil in a medium bowl. Place the instant potato flakes, garlic powder and salt in a medium bowl; add in hot water and stir with a spoon until thickened (about 1 minute). Mix in beaten eggs until combined. Add in 1-1/2 cups flour and mix well to create a manageable dough (if the mixture seems too moist add in a small amount more of flour until the dough holds together, you may need up to 2 cups flour). Using hands gently knead the dough until smooth. Using floured hands pinch off a little over 1 tablespoon of dough then roll into a ball or desired shape (at this point you may freeze). Drop into the simmering water until they rise to the top (this will only take about 2-3 minutes). Remove with a slotted spoon and place into the oiled bowl.
Brush eggplant slices with oil and season with salt and pepper. Grill eggplant until just browned. Remove and let cool. Mix salsa; add Asiago cheese and chopped eggplant. Spoon half of the mixture onto 1 tortilla. Top with another tortilla and repeat process. Grill quesadillas on both side until brown. Let cool and slice into wedges.
Shape beef into four patties. Mix chili powder, cumin, salt and pepper In a skillet over medium heat, brown patties on both sides. Top each with mixed spices and then the onion. Reduce heat, cover, cook slowly for 5 minutes or until meat is no longer pink. Top each patty with chilies and a slice of cheese. Cover and cook 2 minutes longer or until cheese is melted. In a small bowl, combine salsa and ketchup. Place burgers on buns. Serve with the salsa mixture and sour cream.
Fill a large pot with plenty of cold water, about 3/4 capacity and bring to a boil over high heat. When at a boil, add in the pasta, 1/2 teaspoon salt and 1 to 2 teaspoons oil. Stir pasta continuously until the water returns to a boil. Boil pasta according to packaging, or your preference, stirring occasionally. Drain pasta well in colander. Wipe the pot dry with a paper towel and then add in the butter. Melt the butter over high heat until frothy, and until its color has turned to an amber golden brown color, but not dark brown or black. Remove the pot from the heat and add in the drained pasta, and then quickly toss it well, as to prevent the pasta from sticking to the pot, coating pasta evenly with butter. Sprinkle in the garlic powder, crushed basil, oregano and grated cheese of choice. Add salt and pepper according to taste and toss well again. Transfer to serving bowl and sprinkle with finely chopped parsley (optional) and serve.
Preheat oven to 350°F In a large bowl with an electric mixer, mix the cream cheese and butter until blended smooth. Beat in the egg, then vanilla, then cake mix. Cover and refrigerate for 2 hours to firm mixture. Roll the chilled batter into tablespoon sized balls. Place on an ungreased cookie sheet, 2 inches apart. Bake 12-14 minutes. Note: The cookies will remain soft and gooey.
Heat oven to 325 degrees Fahrenheit. Cut beef into serving size pieces and arrange in 2 quart baking dish. Top beef with carrots and onion. In a bowl, combine gravy, tomatoes, 1/4 teaspoon thyme and pepper; mix well. Pour gravy mixture over meat and vegetables. Cover with foil. Bake for 2 hours. Make the instant garlic mashed potatoes as instructed on the package, adding 1/4 teaspoon thyme and dried parsley. Uncover meat, top with dollops of potatoes (you can pipe the potatoes on top to make it prettier if you want). Bake uncovered an additional 20 minutes until potatoes are just light brown.
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; mix well and add raisins. Beat eggs in a smaller bowl. Add buttermilk to eggs and beat until combined. Add egg mixture to butter and dry ingredients. Stir until moistened. Pour into greased layer cake pan or pie pan. (Dough will be very thick and dense). Bake at 350 degrees Fahrenheit for 1 hour. *Delicious served hot with butter!*.
Preheat oven to 350 degrees F. Arrange pita wedges in a single layer on a cookie sheet and brush or drizzle with 1 tablespoon olive oil. Bake until slightly brown, turning once or twice, about 10 minutes; season with salt and keep warm in oven that has been turned off. Using a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint, zest and juice of one lemon; season with salt and pepper. Blend or process until smooth (alternatively, you can mash mixture, by hand, with a fork). Heat 2 tablespoons olive oil in a skillet, over medium hight heat and cook onions until softenend, about 5 minutes. Add lamb and season with cumin, salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes. To serve: Place chips on serving plate, top with lamb, sauce, tomatoes, cucumbers, and olives.
Scrub and pierce sweet potatoes and place on a microwave safe plate. Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice). Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth. Make a slice in the top of each potato; fluff pulp with a fork. Dollop with cream cheese mixture.
For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate). For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours. Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes. Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.
Brown sausage in pan, crumbling with spatula, until no pink remains. Drain and rinse. Put into a 5 quart crockpot. Saute onions and garlic in olive oil until translucent and golden but not brown. Add all the spices and mix well. Turn off the heat and let the spices mingle for about 10 minutes. The heat will let the oils release from the dried herbs. Add the tomato sauce and spice mixture to the meat in the crockpot and stir to mix. Cook on high for 1 hour and then low for 7-8 hours. Use over pasta. If freezing, cool sauce and pour into quart sized freezer bags. Remove all the air and place flat on a cookie sheet and put into freezer. When frozen, they will stand up like records in the freezer.
In a large pot of boiling salted water, over medium heat, add the beans and blanch for 3 minutes. Remove from water and shock in an ice bath. Drain, pat dry and add to a large serving bowl. Add the remaining ingredients and toss.
Preheat oven to 350°F. In a microwavable bowl, combine baking chocolate, chocolate chips, and 1/3 cup butter; microwave on HIGH, stirring every 30 seconds, until melted and smooth (cool slightly - 5 minutes). Cream together cream cheese, 1/4 cup butter and sugar; beat in eggs. Stir together flour, baking powder and salt; stir into creamed mixture. Spoon half the batter into the melted chocolate, and stir in nuts. Drop chocolate by tablespoonsful, checkerboard fashion, into a greased & floured 9" square pan. Add peppermint extract and green food coloring to remaining batter, and spoon green batter into spaces between chocolate batter. Swirl to marbleize (do NOT over mix). Bake for 15-20 minutes. To prepare Chocolate Glaze melt the butter and chocolate over low heat, stirring constantly; remove from heat, and stir in remaining ingredients until crumbly. Blend in boiling water until glaze is of a pourable consistency (about 2 tablespoons). Remove brownies from oven and pour chocolate glaze over top. Cut at once into bars, then cool.
Gently fry the onion and garlic until soft but not browned. Add the haddock, potatoes, milk and sweetcorn. Bring to simmering point and reduce heat. Cook for 20 minutes or until the potatoes have softened. Add prawns and warm through. Remove from heat and add parsley, salt and pepper. Serve with crusty bread.
Soak the almonds in boiling water for 2 hours. Put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth. Pour the oil into a medium pan over medium-high heat. When shimmering, add the cinnamon, cardamom, cloves, and bay leaves and stir-fry them until fragrant, 5-10 seconds. Put in half the meat and brown on all sides. Remove the meat with tongs and put in a bowl. Brown the remaining meat the same way. Return the rest of the browned meat to the pan. Pour in the almond paste. Add the cayenne, salt, and saffron. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 60 to 75 minutes or until the meat is tender. Add the cream and cook on medium-high heat for a few minutes so the sauce thickens.