HumbleIntelligence/food-ner-1-Million huggingface dataset:
Get two seperate plastic containers. Add the 4 eggs to one container, and the flour and bread crumbs to another container. Put one tablespoon of paprika, parsley and Season All in one container and one tablespoon of paprika, parsley and Season All in the other container. Put one teaspoon of garlic powder, onion powder and black pepper in one container and one teaspoon of garlic powder, onion powder and black pepper in the other container. Mix both containers well. Heat your oil to 375 degrees. A couple of pieces at a time, dip your chicken strips into the egg mixture and then coat with the flour and bread crumb mixture. Continue until all the chicken is coated. Fry the chicken until completely cooked, the chicken should have a deep golden brown color. Fill a large pot with water and add the salt and noodles, cook the noodles according to the package directions. While the noodles are cooking, get a medium sauce pan and dump both jars of Alfredo sauce inches Add the crushed red pepper, cover and simmer until warm, stirring occasionally. When the noodles are cooked, drain them and return them to their original pot. Mix them with the sauce. Serve with the chicken laying on top of the noodles or on the side.
Preheat grill on medium heat. In a bowl combine hamburger meat, Worcestershire sauce, teriyaki sauce, seasoning salt, onion powder, black pepper and garlic powder. Mix up well. Shape into 8 patties. Add 2 slices of cheese to 4 of the patties. Place other 4 patties on each top of cheese slice. (making 4 hamburger patties in all). Pinch edges of patties together to seal. Make sure cheese is completely inside the patties. Grill hamburger patties 10-12 minutes each side or until cooked through. NOTE: spread soft butter to the insides of the hamburger buns and lightly grill 3 to 4 minutes. Add onion slices, pickles,tomato slices,lettuce and mayonnaise, mustard and catsup (opt). Serve with french fries or chips. Enjoy!
Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together. Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat. Add the vanilla extract. Gently heat the mixture until it thickens. Let the mixture cool in the refrigerator for 3-4 hours. Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine. Note: I'm not sure exactly how much ice cream this yields, but I made it in my 1 1/2 quart ice cream maker and there was room to spare!
In a large bowl, mix coleslaw blend, olives and onion. Pour dressing over salad, toss to coat. Serve immediately or cover and refrigerate up to 8 hours. Before serving, top with croutons.
You will also need: Brown paper- enough to wrap a double layer around the cake tin. Use a pair of scissors to cut up the prunes. Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well. Allow to stand for 2 hours, stirring occasionally. Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin. When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F). Add the orange rind, juice and treacle to the fruit mixture and stir to combine. Place the chopped chocolate, cherries and walnuts into a mixing bowl. Add the sifted flours and spices to this bowl and stir lightly to combine. Now, chop the butter into smallish pieces and transfer to a small bowl. Beat with an electric mixer until the colour of the butter changes to pale yellow. Add vanilla and beat for an extra minute. Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved. (This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top). Add the eggs, one at a time, beating well after each addition. Add the butter and egg mixture to the fruit and mix well. Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined. (Do not beat the mixture or the cake will be tough- a light hand ensures a good cake). Call in the family and have everyone give the cake a stir while they make a Christmas wish. Spoon the batter evenly into the cake tin. Run your hand under the tap and then use it to smooth the top of the cake. Now, wrap a double thickness of brown paper around the tin and secure it with string. Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean. Remove the cake from the oven and, while still hot, pour over the extra port. Now, wrap the cake (tin and all) in a thick, clean towel. Keep wrapped for at least 24 hours, or until the cake is completely cold. Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live. Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake. Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you wish, but it will still be spectacularly good without it. Serve small portions as this cake is very, very rich.
In a shaker, combine all liquids with some ice. Shake until the shaker is cold to the touch. Fill two tall glasses with ice and pour the mixture, evenly, into the glasses. Garnish with popsicles and enjoy!
Place the ingredients into the bread baking pan as recommended by your bread machine's manual. Use the DOUGH cycle setting. To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board. Divide the dough into 12 equal pieces and shape into balls. Place the rolls into greased muffin tins, brush lightly with melted butter or butter substitute. Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes. Bake the rolls at 375°F for 15-20 minutes. Refrigerate leftovers. *NOTE: Here's a trick to measure the honey and molasses easily. By measuring the oil first, the oil coats the measuring utensil. Then when you measure out the honey and molasses the two ingredients slide off easily into the bread machine pan.
Combine the ingredients except for the olive oil in a medium-sized mixing bowl. Slowly incorporate the oil into the bowl with a whisk until the mixture becomes emulsified. Add to your favorite salad.
In a large soup pot, bring broth through rosemary to a boil, reduce heat and simmer for 15 minutes (this gives the stock a homemade taste, if I am using homemade stock I skip the 15 min and the other ingredients). Drain stock through a sieve and discard solids. Measure 1 cup of beans and mash with a fork. Heat oil in pan to medium, cook onion celery and carrot for 4 minutes. Add stock, tomatoes, beans (mashed and whole), and barley. Bring to boil, reduce heat simmer 15 minutes. Taste and season with salt and pepper if desired. Cook an additional 5 minutes or until barley is tender. Sprinkle with cheese. Serving is 1 cup of soup and 1 tablespoon cheese.
In a medium bowl, combine all ingredients. Place in the refrigerator to marinate for at least 2 up to 24 hours. Place about 5 chicken chunks on the skewers alternating between the vegetables and the chicken. Place them on the grill for 15 minutes or until done. Don't forget to turn skewers during cooking.
Preheat oven to 350 degrees. Lightly spray a 13 by 9 inch pan with cooking spray. Mix cake mix, water, oil and eggs with an electric mixer. Blend on low speed for 1 minute, scrap the sides and then mix at medium for 2 more minutes. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes in the top of the cake with a drinking straw or chopstick. While the cake is baking prepare the topping. Place the caramel topping and the sweetened condensed milk in a small bowl and stir to combine. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake. Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined. Spread the frosting over the candy covered cake. Sprinkle the remaining candy pieces on top. Place the pan, uncovered, the refrigerator to chill the cake for about 20 minutes before cutting into squares and serving. Store this cake, covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long!). *Here is a tip from the Cake Doctor: Smaller Cake Mix Fix: Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!
Chop peppers and onions to about the same size as a single niblet. Don't blitz; they will be too mushy. Heat pan over med-high, add oil, heat. Saute onion and bell peppers until soft, not brown. Add tomatoes, sugar, salt, pepper and herbs, stir through and taste to check seasoning. Add corn niblets and stir through until heated. You may need to add a little water. Can be made ahead, in fact it is better when made a day before and re-heated to serve.
Combine all ingredients. Season with salt and pepper. On a foil-lined baking sheet, form the mixture into an 8-inch loaf. Bake at 400 F until cooked through, 40 to 50 minutes.
Drain liquid from beets and put into a measuring cup Add enough water to make 1 1/2 cups liquid Mash beets Put liquid in pan bring to a boil Add onion, vinegar, jello and salt. Remove from heat and stir well Pour into glass bowl and chill until soft set Remove from fridge and add mashed beets, borseradish, and celery Return to fridge until completely set. (Cooking time includes time for chilling).
Fill a highball glass with ice, and add vodka, schnapps and pineapple juice. Fill with cranberry juice. Stir and serve.
Cook pasta according to package directions; drain. Combine dressing ingredients; blend or shake well to emulsify, then stir half of the prepared dressing into the cooked bow tie pasta; marinate in the refrigerator for at least two hours. When ready to serve, add remaining ingredients and as much of the second half of the salad dressing (we used 2/3s of the remaining dressing) as you like; salt and pepper to taste. Toss and enjoy!
Preheat oven to 325 degrees. Grease and flour a 9X13 baking pan. Mix cake mix, pudding mix, flour, sugar and baking powder together in a large mixing bowl. Add eggs, milk, oil and vanilla extract to dry mixture. Beat with an electric mixer on low speed till ingredients are incorporated, about 30 seconds. Stop mixer and scrape down sides of bowl with a spatula. Increase the mixer speed to medium and beat for 1 1/2 minutes longer or until the batter is blended and smooth. Pour into prepared pan and bake and bake for 50 minutes or until cake tests done. Remove from oven and allow to cool on a wire rack in pan for 20-25 minutes before turning out on a cake board or platter. Once removed from pan put in freezer for 2 hours. To prepare frosting, beat butter/margerine in a large bowl until well creamed. Add sifted confectioner's sugar and 3 tablespoons of milk a little at a time until well incorporated, about 1 minute. Add the vanilla, then increase mixer speed to medium and beat the frosting until it is light and fluffy, about another 1 longer. Add the additional tablespoon of milk if the frosting seems to stiff. Frost cake and decorate as desired.
Preheat oven to 450 degrees. Mix italian bread crumbs with panko in a large dish. Slather each chicken breast with mayo and dredge in breadcrumbs. Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside. Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning. Remove chicken from oven and pour all of the sauce over the tops of the breasts. Reduce oven temp to 375 and bake, uncovered, for another 20 minutes. In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven. I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven. Once the cheese has melted and started to bubble, remove from oven. Top with lots of torn Fresh Basil leaves. Serve with pasta.
FOR THE PIE FILLING:. Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready. Strain the broth of all grit (a fine strainer or cheesecloth should be used) and reheat. Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender. Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil. Thicken with cornstarch mixed with cold water, added while the mixture is boiling. If it's not thick enough, repeat with more cornstarch and water. Allow the filling to cool before proceeding. FOR THE PASTRY:. Stir together the flour and the salt. Cut the shortening into the flour until it resembles small peas. Sprinkle with a little water and toss to moisten the dough. Work the dough as little as possible, using as few strokes as you can to get it all combined into a ball. Flatten slightly and wrap in plastic wrap, and chill for atleast an hour or for up to 4 days in the fridge. (a month in the freezer). Let dough soften at room temperature before rolling out. Use the inverted pie pan or ramekin to measure the circle of dough needed. Fill pans or ramekins, cut and fit dough to top of pie. Bake until golden brown and bubbly within. (Please note that the cooking time I have added is merely an estimate, as is the amount of pie.).
Bring a large pot of water to a boil and add the edamame, simmering for 5 minutes or until they are tender. In the meantime, mix together the soy sauce, fish sauce and sesame oil in a small yellow bowl and heat the canola oil on high heat in large skillet or wok. When the edamame are done, use a slotted spoon or spider to transfer them to the hot skillet. Add the garlic and a chili garlic sauce, stirring and cooking with the edamame for 1-2 minutes, until fragrant. Add the soy sauce mixture and continue to cook and stir for 2-3 minutes. Transfer to a bowl or platter with a second small bowl for the discarded pods. Enjoy warm!
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat, check the flavour adding more salt and pepper as required. Stir in cream if using. Serve with noodles, rice or potatoes.
Bring 1 cup of chicken broth to a boil; stir in couscous. Remove from the heat and cover. Let stand until cool and then fluff with a fork; transfer into a large bowl. Add in grapes, pine nuts, apricots, green onions, parsley, and mint. Next add oil, lemon juice, 1/4 cup chicken broth, cinnamon, salt, pepper, and cayenne; let stand for 30 minutes before serving to let flavors mingle; may cover and chill for up to 24 hours; bring to room temperature before serving.
Peel and chop the onion. Wash the asparagus, peel and chop off the woody ends. Cut into 1-inch pieces and steam saute onion and asparagus 4-5 minutes. Chop the ham and add to asparagus and onion. At the same time cook the noodles according to instructions until al dente and drain. Mix together the half and half with the corn starch and beer, and cheese. Pour into the pan and mix together with the asparagus, onion and ham. Allow to heat without boiling. Carefully fold the pasta into the mixture and allow to stand for 5 minutes. Sprinkle with parsley and serve.
Place the peppercorns, dill and four lemon slices(reserve the remaining slices for the garnish) in a large saute pan and pour in the boiling water. Add the salmon, cover with a tight fitting lid and cook for 5 minutes. Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly. Remove from the pan then transfer to a plate, cover and chill until ready to serve. To make the sauce, place the cucumber and dill in a food processor and whizz until smooth. Add the creme fraiche and some salt and pepper and pulse to make a smooth, pourable sauce. To serve, place a salmon fillet on 4 plates and pour over the sauce. Garnish each with a slice of lemon and a sprig of dill.
FOR THE LAMB CHOPS: Season chops with all of the above and place in broiler. When the tops are browned, turn the chops, season the other side, and broil that side until browned. Transfer to a serving dish and serve. FOR THE MIDDLE EASTERN RICE: Prepare the rice as directed on the box. Add the 2 tablespoons of butter, the cumin, the raisins, the aniseed, the sugar, the salt and pepper to taste, lime juice and the cooked rice. Stir in the eggs and continue stirring until the eggs are mixed into the rice and the eggs are solidified. Remove from heat and add the crushed toasted sunflower seeds or pine nuts. Fluff with a fork, transfer to a serving dish, and serve.
I put all the ingredients in my mini food processor. If you want to mix by hand, the bacon should be minced fine. This is a thick dressing to toss with a salad. if you prefer a thin dressing to pour over the salad, substitute milk for the cream.
Juice the two grapefruits. Transfer juice to a blender. Add the (egg yolk, egg substitute or cream if using), vinegar salt, pepper, paprika and vanilla bean (or extract/powder). Puree on high speed until vanilla bean is thoroughly blended. With the blender motor running, slowly add the oil. When the dressing is emulsified, strain into a small non-reactive bowl, discarding any vanilla bean debris if present. Stir in the zest. Can be refrigerated up to 1 week. Yield is estimated.
Cut chicken in cubes. Marinate chicken for at least an hour in sofrito, wine, garlic and seasonings. (I try to marinate over night). Over low-med heat cook chicken. Add in olives and whatever else you may like. Serve over black beans and rice (if you like). Enjoy!
In a heavy stockpot over medium heat, saute onion and garlic in olive oil for 2-3 minutes. Add light butter and 1/4 cup flour and cook, stirring, for another 2-3 minutes until bubbly. Add remaining 1/2 cup of flour to a small amount of chicken broth and stir to remove lumps. Gradually whisk in flour and broth combo, plus remaining chicken broth and half & half; cook, stirring frequently, until thickened. Meanwhile, steam broccoli (I use the steamer bag in the microwave) or cook broccoli in a separate pan with 2 cups of water just until form and not soft. Remove from heat and do not drain cooking water from broccoli. Add Parmesan cheese topping to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add steamed broccoli and 2 cups of water (or cooked broccoli along with its cooking water), chicken, seasonings, and bow tie pasta to the stockpot; heat through.
Line the unpricked pie crusts with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes; remove foil and bake 5 minutes longer. Sprinkle the chili powder and cumin over the shells. Combine the cheeses and divide evenly into the shells. In a bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt, and pepper. Pour over the cheese. Cover and freeze up to three months. To prepare a quiche immediately: Cover the edges of the crust with foil. Place on a baking sheet and bake at 400 degrees for 35-40 minutes or until a knife inserted in the middle comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream. To prepare the frozen quiche: Preheat the oven to 400 degrees. Remove from the freezer 30 minutes before baking (do not thaw). Cover the edges of the pie shell loosely with foil and place on a baking sheet. Bake for 55-60 minutes or until a knife comes out clean when inserted in the center. Let stand for 10 minutes before baking.
To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade. Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking. In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours. To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette. Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain. To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette.
Saute celery and onions in oil until transparent. Add flour and cook about 7 mins (do not let onions get brown). Add milk, chicken stock, mustard powder, Worcestershire sauce, pepper, Tabasco and salt. Cook, about 45 mins on low heat. Add the shredded cheese; mix well. Add the beer; mix. Heat through (do not boil).
Place beans in Dutch oven and cover generously with water; let soak 30 minutes. Add all remaining ingredients to beans except salt, rice, and hot sauce. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours. Add salt to taste. Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot. Remove about 1/2 cup of beans from mixture and mash to a paste. Return mashed beans to pot and stir through. Simmer 15 more minutes. Serve hot over rice: pass hot sauce, if desired.