HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3-5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside. While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking. Bring a pot of water to a boil. Drop in the noodles and cook for 1-2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times: this makes the long noodles easier to eat. Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts. This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.
Place all ingredients in the blender. Puree until almost smooth. (A few small chunks of walnut is OK). Transfer to a serving dish. If desired drizzle with olive oil. Serve with pita bread.
Combine soup with wine & basil in a saucepan, stirring well, simmer until hot. Add the pasta to the sauce & toss to combine. Serve garnished with pine nuts, crumled bacon & parmesan cheese.
Chop fruit finely or pulse in a food processor. Add to a large saucepan with the jam sugar. Cook over a low heat stirring until sugar has dissolved. Add the knob of butter, increase heat and bring to a full boil (a boil that cannot be stopped when stirred). Boil rapidly for 4 minutes only, carefully skimming off any foam from surface during cooking. Remove from heat, then test a small amount on a cold plate for set, (the surface of the jam should wrinkle when a spoon is pushed through it). If not set, return to the boil for a further 2 minutes and test again. Spoon into hot, sterilised, glass jars and seal. Makes 4 medium jars.
Drain the can of cherries and reserve the juice. Dissolve gelatin in the boiling water. Combine reserved cherry juice, lemon juice and enough cold water to equal one cup and add to gelatin. Refrigerate until slightly set. Add cherries and walnuts and pour into a 4 cup mold. Chill until firm.
Unwrap the caramels and place the unwrapped caramels on a dinner plate covered in waxed paper. Break wooden skewers into 4 or 5 pieces each (or use round toothpicks or those little plastic swards often used for drinks) and insert a small piece of the skewer into each caramel (to create a small lollypop type appearance). Measure out the chocolate wafers, put chocolate into small ramekin microwavable cups. Microwave on low (I use power 5 or 6) for 10 to 15 seconds at a time, stirring often to ensure the chocolate does not burn. Since you are only covering 8 caramels in chocolate, to make sure the chocolate does not harden, fill a cereal or soup bowl with a small amount of hot tap water; place the ramekin with the melted chocolate in the bowl of water so the warm water surrounds the ramekin - be careful not to get any water in the melted chocolate. Pick up the caramel by its stick and dip into the chocolate; spread the chocolate onto the surface of the caramel (I used a small pickle fork to do this). Immediately dip the chocolate covered caramel into your desired toppings - Note the chocolate hardens very quickly once on the caramel. Place the decorated chocolate caramel back onto the dinner plate so the chocolate can fully harden. Repeat this process with all caramels; once finished store the chocolate covered caramels in a sealed container or wrap individually in plastic wrap for gifts. IDEA - S'more caramel; cut mini marshmallows in half, cover caramel with dark or milk chocolate, immediately place the cut marshmallows onto the chocolate surface of the caramel, let dry, spread a small amount of white chocolate onto each marshmallow and immediately dip in graham wafer crumbs.
In a large saucepan, saute onions, and butter until onions soften. Add cabbage and cook, stirring, until cabbage begins to lose its crispness. Stir in unsweetened coconut milk, and season with salt and pepper. Simmer 5 minutes or more or until cabbage and onion is done to your liking.
Add flour, milk powder, yeast, olive oil, and water to your bread machine, and set to the "dough" setting. When your machine beeps, add the cheese, herbs and garlic. When dough is ready, divide into 18 pieces, shape into rolls, and arrange on a greased oven tray. Spray a piece of cling wrap with olive oil, and place over top of rolls. Sit in a warm place, and allow to rise (around 15-20 minutes). Bake at 180C for around 20 minutes, or until golden brown.
FOR CAKE: Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray. Cream butter and sugar until fluffy. Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed. Add the flour, mix until smooth. Pour batter into pan and spread the berries(still frozen) over the top of the cake. Bake for 40-50 minutes or until the top is light golden brown and the cake is set. Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour. FOR SAUCE: While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool. Serve a piece of cake with a spoon full of sauce over the top.
Mix Brown sugar and whipping cream in 2 qt microwave bowl. Place in Microwave on High for exactly 13 minutes. Remove and add butter vanilla and nuts. mix for about 1 more minute. Using tablespoon place on wax paper until cool. Walnuts can be used also.
In a saucepan over a medium setting, heat the oil, then add garlic & cook about 30 seconds, or until fragrant, then reduce heat to low & add Brussels sprout leaves & cores. Cook, stirring often, for about 10 minutes, or until Brussels sprouts soften & just start to brown. Add 2 tablespoons of water, then cover & cook another 5 minutes or until cores are tender. Season with lemon pepper, (salt, if using) & the lemon zest., before serving.
Cook bacon until crisp at medium heat in large skillet. Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet. Add onion and garlic to skillet; stir fry until onions are translucent- about 5 minutes. Stir in mixture of soups, milk, parsley and thyme. Stir in chicken. Bring to a boil, stirring often; stir in bacon. Reduce heat to low. Simmer covered, for 5 minutes, stirring occasionally. Serve immediately over cooked spaghetti.
Cook pasta per package directions. While pasta is cooking. Heat large non-stick skillet on med-high, drain olive oil from anchovies into heated skillet, when hot, add anchovies and capers. Saute for about 20 seconds. The anchovies will disintegrate into the sauce, infusing it with flavor, no fish will be visible when you are done. Add garlic and black pepper, saute for 20 seconds. Add chicken thighs and brown both sides - about 3 minutes per side. Add onions - stir onions around chicken, until sweated about 5 minutes. It's OK if some of the onion gets brown. Add tomatoes and tomato sauce, red wine and red pepper flakes. Cover and simmer on med. heat until thighs are cooked (time depends on the size of the thighs and bone-in or boneless). (I used boned in so I made sure to cook the chickens for about another 9 minutes). Add fresh sliced mushrooms and simmer, uncovered, until mushrooms are soft (about 1 minute). Salt to taste. Anchovies are salty so salt accordingly. Serve over hot pasta, sprinkle with fresh basil (or parsley) and cheese (optional).
Cream butter and sugar together until fluffy. Add salt, karo syrup, eggs, and vanilla. Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping. Pour filling over pecans. Decoratively place remaining pecans on the top of the pie . Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.). Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.
Preheat the oven to 350 °F. Butter a loaf pan (8.5" x 4.5" x 2.5"), sides as well as the bottom. Then coat the sides and bottom of the loaf pan with the bread crumbs. Set aside. Sift together the flour, baking soda, and baking powder, then stir in the tea and salt, mix well. Set aside. In a mixing bowl, beat the butter until smooth. Next add in the sugar slowly and mixing until smooth and light in texture. Then add the eggs, one at a time, mixing well after each addition. Set aside the batter. And in a cup stir together milk, lemon juice, and lemon rind. Separate the dry ingredient mixture and the milk mixture into three portions each. Now mix the dry ingredients and the milk mixture to the batter, alternating the dry ingredients and the milk mixture, making sure the batter is combined before adding the next. Pour the batter into the loaf pan and bake for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool before unmolding the cake. Unmold by inverting the pan onto a cutting board. Slice and serve by itself or with ice cream.
Layer in a parfait glass pineapple then yogurt then strawberries. Top with the Grape Nuts.
Place the Yukon gold potatoes in a pot of boiling water with skin on. Heavily salt the boiling potatoes. When the potatoes are fully cooked (about 30 to 40 minutes), drain the water and leave the potatoes in the pot. Using a hand masher, thoroughly mash the potatoes with their skin. Add a drizzle of olive oil and the stick of butter. Thoroughly combine. Salt to taste and serve.
Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix. Place shrimp in same food processor and pulse until finely chopped; add to pork mixture. Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls. Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes. Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil. Serve meatballs over noodles. Sprinkle with remaining chopped green onions. Serve this with flash-cooked greens with garlic.
Preheat oven to 425. Separate eggs carefully; if there is the tiniest bit of yolk in the whites, they will not beat properly so be sure to separate them cleanly and to put the whites into an extremely clean, dry bowl. You will need all of the whites but only 4 yolks. Eggs are easiest to separate when cold, but they are easier to beat at room temperature so do this step first to allow the yolks to warm up. Butter a 11/2 -quart souffle mold very well. Throw in a handful of sugar and shake the souffle dish until it has a thin coating of sugar. Shake out excess. Set aside. Melt the butter in a large, heavy-bottomed pan. Add the flour and whisk until well blended. Slowly stir in milk. Cook, stirring, until the mixture has almost reached the boiling point and has become thick and smooth. Add lemon juice and sugar and cook for 2 minutes more. Remove from heat, add vanilla and cool slightly. Add 4 egg yolks, one at a time, beating to incorporate each one before adding the next. Add lemon rind, then return the pan to the stove and cook, stirring constantly, for 1 minute more over medium heat. Remove and let cool. Add a pinch of salt to the 6 egg whites and beat with a clean beater until they form soft peaks. Stir a quarter of the egg whites into the sauce, then carefully fold in the rest. Pour into the souffle mold and set on the middle rack of the oven. Turn heat down to 400 and bake for 25 to 30 minutes or until the top is nicely browned and the souffle has rise about 2 inches over the top of the dish. Serve immediately.
Beat cream cheese and butter with a mixer, medium speed, until well blended. Add flour and mix well. Cover and refrigerate at least 1 hour or until well chilled. Preheat oven to 357. Divide dough into 24 balls. Place one ball in each of 24 mini muffin pan. Press onto bottoms and up sides of cups to form a shell. Beat eggs lightly in small bowl. Add brown sugar and vanilla, mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full. Bake 25 to 30 minutes or until lightly browned. Let stand 5 minutes then remove tarts from pans. Cool completely on wire racks. Drizzle with melted chocolate and let stand until set.
Heat oven to 400 degrees F. Grease muffin tins, or line with paper baking cups. In a large bowl combine the flours, oats, sugar, baking powder, baking soda, nutmeg and salt. Add milk, oil lemon juice, lemon rind and eggs, stirring until dry ingredients are just moistened. Do not over beat. Stir in pecans. Spoon batter into prepared muffin tins, filling 3/4 full. Bake for 15 to 20 minutes or until golden brown.
Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat. Toss in the onions, green peppers and jalapenos. Season with salt and pepper. Cook til tinged with brown; then add the garlic and cook 1 minute more. Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies. Crumble in the sausage and keep cooking and stirring til it loses its pink color. Toss in the remaining meats and the liver puree. Douse the meats with the broth and add the cayenne, cumin, oregano and bay leaf. Stir in the rice and bring it all to a boil. Cover and turn the heat down low. Cook for 20 minutes without stirring. Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve.
Rub the chicken with the garlic and thyme and set aside. Heat the oil in a saucepan until hazy and then add the chopped tomatoes, tomato puree and onion. Cook over a moderately high heat for about 15 minutes until the tomatoes are well reduced, stirring occasionally at first then more frequently as the tomatoes thicken. Reduce the heat a little, add the chicken pieces and stir well to coat with the sauce. Cook for 10 minutes, stirring, then add the stock or water, the dried shrimp and the chilli. Bring to a boiland simmer for 5 minutes, stirring occasionally. Put the rice in a separate saucepan. Scoop 1 1/4 cups of the sauce into a measuring jug, top up with water to 450ml and stir the liquid into the rice. Cook covered until the liquid is absorbed, then place a piece of foil on top of the rice, cover thepan with a lid and cook over a low heat for 20 minutes until the rice is cooked, adding a little more water if necessary. Transfer the chicken pieces to a warmed serving plate. Simmer the sauce until reduced by half. Pour over the chicken and serve with rice.
Heat oil in frypam. Fry onion, peppers and bacon. Mix eggs in a bowl with milk. Season well. Stir eggs into frypan. Cook gently for 5 minutes or till just scrambled. Serve piled onto buttered toast. Dig in !
Heat oven to 350 degrees. Cover two cookie sheets with parchment paper. Combine flour, baking powder, cinnamon, baking soda and salt together in a small bowl. Combine brown sugar, yogurt, oil, egg and vanilla in a large bowl. Add flour mixture to make a blended dough. Stir in oats and raisins. Drop mixture by rounded teaspoonfuls 2 inches apart on preparted cookie sheets. Bake for 10-12 minutes until very lightly browned. Do not overbake. Slide cookies from parchment paper onto countertop to cool.
Mix glace fruit, raisins and brandy in a small bowl, cover and let sit overnight. You can also microwave on medium for 1 min, instead of letting sit overnight. Place ice cream in a large bowl and cut into 8 pieces. Let stand at room temperature and occasionally mash with a large spoon, until soft enough to stir. In a food processor, pulse cookies until they are fine crumbs. Place crumbs in a medium sized bowl and stir in butter till evenly moist. Press crumb mixture into the bottom of a 9-inch springform pan. Once Ice cream is soft enough to stir, add in the glace mixture, frozen raspberries and pecans. Spoon ice cream mixture over crust in springform pan. Smooth down. Cover top with plastic wrap and freeze until firm, about 4 hours. To serve, remove ring from springform pan and let stand 10 minutes and arrange fresh raspberries on top before slicing.
Season pork chops with seasoned salt and fresh ground black pepper. Thinly slice the onion. In a large skillet, heat half of the olive oil and begin to saute onions. Add granulated sugar to onions and cook until they are carmelized (about 10 - 15 minutes, browned but not burnt). Remove onions from skillet. Add remaining half of olive oil to skillet and saute seasoned pork chops, turning several times until they become browned on both sides (about 10 minutes total). In the same skillet, add cream, balsamic vinigar and mustard. Stirring and cooking addiditional 5 minutes. Return onions to skillet and cook 2 minutes or until everything is warmed through. Serve.
Place all ingredients , including swordfish steaks, in a large Ziploc bag for at least 1 hour or overnight in the refrigerator. Preheat the grill for at least 10 minutes on high. Cook the swordfish for approximately 6 minutes per side. The swordfish is done when flaky in the center.
Have your ingredients at room temperature before starting. Mix together the flour and salt in a large bowl. In a blender combine eggs, milk, 2 Tablespoon melted butter and flour mixture. Blend until smooth scraping the side of the blender a few times. Pour into that bowl you used for the flour and set aside. Leave the mixture to rest for 30 minutes before cooking. Heat your pan to Medium High. Add oil and wipe it off with paper towel; set it on a plate and use this to wipe your pan after making each crepes. Pour some batter into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute tilting the pan in all directions to cover bottom of pan. I used 3 Tablespoons of batter for my 9 inches pan. This works well with a 1/4 measuring cup. When the edges start to curl, use a spatula to flip crepes and cook another minutes. Slide crepe on a rack; cool. Stack on a plate separating them with a piece of wax paper. You can refrigerate them for 3 days before serving. (Can be frozen at this stage, wrapped tightly for up to 3 months).
Add the olive oil to a skillet and warm it over medium-high heat. Add in the egg, cook for one minute. Turn the heat down to low and cover for another minute until the egg is cooked. Put the spinach in a bowl with the water and heat it in the microwave for one minute. Add the bean sprouts to the bowl. (Traditional bibimbap also contains kimchi. Feel free to add it in if you have it.). Sprinkle with sesame seeds and top with gochujang or hot sauce.
Pre heat oven to 200 C. Place all slice vegies along with olives, garlic, juice and zest into a small baking dish. Pour over olive oil, toss till ingredients are well coated. Arrange chicken on top. Season to taste with salt and pepper. Place baking dish in oven. Cook 30 minutes till chicken is done and vegies are tender.
In a large, saucepan, combine tortellini, garlic and chicken broth; bring to a boil. Reduce heat, simmer until tortellini is of desired doneness, approximately 15 minutes. Stir in remaining ingredients except Parmesan cheese. Simmer an additional 5 minutes. Ladle soup into serving bowls. Top each bowl with Parmesan cheese.
Preheat oven to 350°. Lightly oil a small casserole or 8-inch baking pan. In a large bowl, mash chickpeas till thick but still coarse. Set aside. In a large, non-stick fry pan, heat olive oil. Gently saute onions, peppers, celery, carrot and mushroom over medium-low heat until vegetables are soft. Combine remaining ingredients and vegetables with chickpeas. Turn into casserole dish and bake 45 minutes. Serve with vegetarian gravy or tomato sauce.
Preheat oven to 325°F. In a large bowl, cream together butter and sugar until light. Beat in egg and extracts. Add flour and salt to the bowl and mix them into the butter-sugar mixture at low speed until dough is just combined. Wrap dough in plastic wrap and refrigerate for at least 1 hour. Divide dough in half and keep the portion you are not using in the refrigerator. Roll dough out on a lightly floured surface until it is about 1/8-inch thick. Use a cookie cutter to cut out 2-inch rounds. Place rounds on a baking sheet, put a teaspoon of jam on each of them and cover with another round of dough. Press edges down lightly, pinching the edges onto the cookie sheet. Use a toothpick and poke two small holes (like a vampire bite) in the top of each cookie. Bake for 10-12 minutes, until cookies are set. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Dip a toothpick in some extra red jam and re-insert in the "bite" holes you made before baking to emphasize them, if not already red. Draw a blood trickle down from one of the bites with the jam, if desired. Cookies are best the day they are made.
Place cubed potatoes in the bottom of the slow cooker. In a small bowl, mix the salt, garlic, lemon zest and rosemary together and rub mixture on lamb. Brown the lamb in a large skillet using the oil and then transfer to slow cooker. Pour in the wine. Cook on low 10-12 hours, or high 5-6 hours.
Boil chicken broth, ginger and green onion 2 minutes. Add salt, msg, mushrooms and frozen peas. Cook 5 minutes. Pour soup slowly into serving bowl containing eggs. Stir gently. Serve hot.
Prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. Stir almost continuously to prevent browning. When the onion turns translucent (after about 10 minutes), add the flour. Stir over medium heat for 5 minutes more to cook out the starchy taste. Add the Madiera (or sherry) and broth. Whisk the soup to get rid of any lumps, and bring it to a simmer. Simmer for 5 minutes. Put the mushrooms in a blender and add 1 cup of the hot soup base. Blend the mushrooms on high speed for about 2 minutes. (Add a little more of the soup base, if necessary, to get them moving.). Put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base. Add the cream. (If you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.). Bring the soup back to a simmer and season it with salt and pepper. Ladle it into hot bowls and put a dollop of whipped cream on each serving.
Begin by combining the agar and tap water in a small sauce pan. Heat over a medium flame, stirring often. When the mixture boils, reduce the heat a bit. Allow the agar to boil gently for 5 minutes. Stir often to prevent burning and to make sure that all of the agar dissolves. Meanwhile, measure all of the other ingredients into a blender container. When the agar is finished boiling, carefully pour it into the blender container. Place the lid on the blender and whizz it on high for about a minute. Stop, scrape down the sides, replace the lid and whizz again, for about another minute. The mixture should be very smooth and the same orange color as dairy cheddar. Pour the mixture into a small, lightly oiled loaf pan. The pan I use is about 3 by 7 inches. Place the pan in the refrigerator and allow it to chill until firm.