HumbleIntelligence/food-ner-1-Million huggingface dataset:
In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours. Preheat oven to 400°F. Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes. Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.
In a pint shaker, muddle the basil leaves, simple syrup, and lime juice. Add in the rum and orange juice; stir to blend. Pour into a glass filled with ice; stir. Top off with soda water; garnish with basil leaf.
Blend soup and milk. Heat. Meanwhile, place a slice of ham on each piece of muffin half or toast; top with poached egg. Pour sauce over eggs . Sprinkle with minced parsley.
Mix the chili flakes, lime juice, soy sauce, and sugar together. Let stand for 15 minutes. Heat the oil in a wok or skillet and over moderate heat, fry the garlic and onion for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lime mixture and continue to fry. Add the greens and cook for 2 minutes more. Do not overcook since it toughens the squid. Serve warm.
Heat oven to 325°F Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls. Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color. Pour 2/3 of the prepared chocolate cake batter into a bowl and mix with a few drops/dabs of the black food coloring. (Note: Discard the remainder of the batter or use it for cupcakes. Only use 2/3 of the chocolate cake batter; using the entire mix will overflow the tube pan). Pour 1/2 of the black/chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don't stir it. Just pour it on top. Then, carefully pour the orange batter over the purple batter and finishing by pouring in the remainder of the chocolate. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes. Once cake is cool, equally divide the canned frosting into 3 bowls. Using the food coloring, again, to make one bowl orange, one purple and one black. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until it's completely used. Next, repeat the same pattern with the purple and then the orange frosting. Store loosely covered; do not refrigerate.
Bake the potatoes in the oven until fork-tender (about 1 hour) cool and remove the peel. Place the potatoes in a bowl and mash using a fork. Melt butter in a Dutch oven over medium heat; add in onion, garlic and celery (if using) saute until tender. Add in flour and cayenne and stir until smooth. Add in the mashed potatoes, half and half cream and milk; cook over low heat until thoroughly heated. Add in 3/4 cup grated cheddar cheese, 1/4 cup grated parmesan cheese and half of the cooked crumbled bacon; stir until the cheese has melted and the soup is heated through. Season soup with salt and black pepper. Ladle into serving bowls; sprinkle with remaining crumbled bacon and more cheddar cheese or Parmesan cheese.
marinate the chicken cubes with the ingredients for the marinade. heat the oil in a wok. add ginger & garlic and sweat it for a minute. add chicken & stir fry it for 5-8 minutes. take it off the flame & then put in the stock, ketchup, sugar, tobasco, green chilli, MSG, salt, black pepper. in a small cup mix together the corn flour & water. put the wok back on the heat & cook for 5 minutes. add the corn flour paste n cook for 2 more minutes. you can add a little red food color to brighten it up.
Combine coffee or espresso powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted (about 1 minute). Stir in vanilla and salt. Let cool. With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/3 of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, or at least 6 hours or up to 2 weeks. Serve.
Preheat oven to 450°F. Roll pizza dough into a 10x14 inch oval; transfer to a baking sheet. Spread with the ricotta cheese, season with salt and pepper. Reserve 1 tbsp of oil from the jar of marinated artichokes. Drain and thinly slice artichokes. Scatter over the cheese along with the onion. Drizzle with reserved oil. Bake until golden, about 30 minutes.
To prepare Crunchy Coleslaw: Combine yogurt, mayonnaise, vinegar, pepper sauce and salt in small bowl. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired. Refrigerate, covered, until ready to serve. Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in ketchup, corn, beans, tomato sauce, chipotle peppers and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper. Place beef mixture on bottom half of each bun; top with coleslaw.
In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed. In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate. Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes. Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper. Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through. Stir in the cilantro and serve.
Prepare cake according to the box. Set aside to cool. Cut the cake up into cubes. Combine pudding mix, milk and Kahlua. If it is too runny, set it aside in the fridge to allow it to thicken for 20 minutes. It will make it easier to work with. To assemble, use a pretty straight-sided glass bowl or trifle bowl. Layer the bottom with 1/2 the cake cubes making sure to line the sides of the bowl. I usually like to cut a few rectangular pieces to line the side with and then fill the inside with the cubes. Pour 1/2 the the pudding over the the cake layer making sure to spread it to the side of the bowl so you can see the layer. Spread 1/2 the Cool Whip on top of the pudding mix in the same manner. Sprinkle 1/2 the Skors bits on top of the Cool Whip. Repeat the layering with the rest of the ingredients ending with the Skors bits on top. Chill overnight before serving.
To make Dressing: Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate. To make Salad: Chop Romaine into bite sized pieces and combine with the other ingredients. Toss with the desired amount of dressing. (I use 1/2 and store the remaining in the refrigerator for another meal!).
Grease a 1-quart pudding basin and set aside. For the crust: measure the flour, baking powder and salt into a bowl and stir to combine. Add the shortening (or suet if you have it) and rub together until mixture resembles coarse sand. Add enough cold water for the dough to come together. Take out 2/3 of the dough and roll out on a lightly floured surface until 1/8-inch thick. Use this dough to line the pudding basin, pressing dough into the curves of the basin and filling any gaps using cold water and extra dough. Trim dough flush with top of basin. Set the remaining dough aside for the lid. For the filling: use the sausage to line the inside of the basin, pressing it into the dough. Try to get an even thickness on the sides and bottom. Next, combine the bacon, onion, sage and brown sugar. Add this mixture into the pudding basin, pressing down to get filling to line up with top of basin. Next, roll out the remaining dough to 1/8-inch thickness and place on top of the pudding basin. Trim and press edges firmly together, using a bit of cold water. Finally, cover the basin with parchment and aluminum foil (don't forget the pleat) and tie with string. Steam for 4 hours. Don't forget to check the water level and top it off with more boiling water from the kettle!
Chill all ingredients then mix together in a punch bowl. Float slices of oranges and lemons on top. When ready to serve, add the 7-Up.
Combine the tomato sauce, garlic, oil, onion, Worcestershire sauce, chili powder and vinegar in a small saucepan. Heat and stir for 5 minutes. Remove 1/2 cup of the sauce and keep the remainder at a warm temperature, but do not boil. Set the Temperature to 375°F/185°C to allow the George Foreman grill to preheat. Place the chicken in the grill and spoon 1/2 of the sauce over each breast. Close the grill and set the Timer to 5 minutes. When the Timer beeps, check the chicken with the tip of a knife. If the chicken is not cooked completely through, continue grilling for 1 to 2 minutes. Pass the remaining sauce with the grilled chicken.
Preheat oven to 350 degrees. Grease a 3 quart baking dish with butter (I used an aluminum tray, easy cleanup). In large bowl wisk together the self rising flour, 1 1/2 cups of sugar and milk. Wisk in the melted butter. Pour the batter into the greased baking dish and sprinkle the blueberries all over the top. Bake for 45 minutes, then add remaining 2 tbs. sugar evenly over the top and bake for an additional 15 minutes.
Combine chiles in a blender with 1 can of milk and chicken stock powder. Season to taste with white pepper. Melt butter in a casserole over low heat; add cornstarch and cook, stirring constantly. Add the remaining can of milk, squash and corn. Bring to a boil and simmer, stirring constantly, about 4 minutes or until corn and squash are tender. Sprinkle with grated cheese.
Preheat oven to 350°F. Use the TBSP of coconut oil and spread it all over the bottom of the pan. Rinse turkey legs. Add turkey legs to pan and sprinkle S&P all over. Finely dice red onion. Add molasses, vinegar, ketchup, Worcestershire sauce to onion and stir. Spoon sauce over turkey legs. Cover with foil. Bake 1 hour covered, turning legs after 30 minutes. Uncover legs and bake for an additional 15 minutes. To make it less fattening take off the skin.
Melt the Margarine in a large pot. Add the Marshmallows and stir until melted. Now, add the Cheerios a little at a time and stir them in so that the cheerios are completely coated. Keep adding Cheerios until no more will be coated. Pour the mixture into a 9x13 pan and allow to cool. Slice it up and eat.
Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick - about 1-1/2 hours. Add sugar and almond extract. Chill. Add all almonds. Stir in whipped cream. Serve with a red fruit sauce (lingenberry, raspberry, etc.).
For the onions: Cut unskinned onions lengthwise, through the roots, into sixths. Mix onions with olive oil, vinegar and salt and pepper. Spread onions on a baking sheet and roast at 350*F for 25 minutes. Turn the onions over and roast for 20-25 minutes more, or till onions are lightly browned on the outside and soft and creamy inside. Cool. When onions are cool, remove outer skin and cut off roots, and separate into petals. Combine cooked onion with any juices that occured during cooking in a bowl and set aside. For vinaigrette: Combine the vinegar and shallots in a bowl. Soak for 10 minutes. Whisk in olive oil a little at a time till emulsified. Cut crust off bread. Tear the bread into bite sized pieces(1"). Toss the bread in a bowl with the olive oil. Spread on a baking sheet and bake at 350*F. for 10 minutes or till lightly browned. For each serving place 1 1/2 cups bread in a large bowl. Season with salt and pepper. Add about 1 1/2 tbls. vinaigrette and 1 tbls. hot stock. Toss until bread absorbs the liquids. Combine bread with 1/4 teaspoons thyme, 1/2 cup greens, 1 teaspoons pine nuts and 2 or 3 cherry tomato halves. Top with 1/2 cup roasted onions. Serve immediately and enjoy!
Preheat oven to 350 degrees. Beat the first two ingredients until blended; gradually add sugars and beat until fluffy. Add eggs one at a time, beating well after each. Add dry ingredients and mix well. Stir in chocolate chips and vanilla. Spread in a buttered 8-9" square pan or a 7.5" x 11" pan. Bake 25-30 minutes and cool before slicing.
One day before serving, cook pasta according to package directions. In a large bowl, mix pasta, Accent, lemon juice, oil and seasoned salt. Refrigerate and marinate overnight. On the day of serving, fold the shrimp and remaining ingredients into pasta. Cover and refrigerate for at least 2 hours before serving.
Mix green oinion and garlic. Add 1 tsp water to peanut butter in bowl and mix well. In bowl, mix cayeene, sesame seed and 1 tsp water. Heat sesame oil in wok over medium heat. Add cayenne mix. Turn off heat. Add green onion, garlic, soy sauce, sugar, vinegar, salt, pepper and peanutbutter. Mix well to make spicy sauce. Cut cooked chicken into fingers about 2" long, put on serving plate and pour sauce on top.
Line an 8-inch square baking pan with aluminum foil; coat with nonstick spray. Place half of the broken cookies in pan. In a heavy saucepan, combine milk, butter and chips; cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut into small squares.
Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined. Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth. Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin. If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges. With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced. Fry in a deep fat (Lard preferred, Crisco OK) until golden brown. Drain on paper towel. Sprinkle with sifted confectioners sugar.
Cook the beans, strirring occasionally, in the boiling water until when squished between two figers they skin opens. If you need to add more water occasionally, it should be very hot. since cold water will toughen the beans. Add salt to taste 10 minutes before turning off flame. Take away from flame and set apart. Brown the bacon in hot cooking oil and add to it the onion and garlic. Add to the bacon saute the beans along with the epazote sprig. Let it come to a boil, and then add the chile and the pork rind. Check seasoning and serve hot. Garnish each served bowl with cilantro.
Shake all ingredients with ice. Strain into a martini glass. Garnish with a lemon slice.
Preheat oven to 375°F Combine bread crumbs, flour, salt, pepper and paprika in a clean plastic bag (like Ziploc). Place egg whites in a bowl and whisk in 2 tablespoons water. Coat each breast with egg mixture then shake in crumb mixture until evenly coated. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, until evening browned, about 3 minutes on each side. Spread bruschetta evenly in a baking dish. Transfer browned chicken to dish. Bake for 20 minutes, until cooked through. Sprinkle with goat cheese and green onions and broil until cheese is softened, 2 to 3 minutes.
Peel, core, and slice the apples. Preheat the oven to 350 degrees. Melt the butter in a skillet. Brown the pork chops on both sides in the butter. Grease (or spray) a large baking dish. Put the apple slices in the bottom of the dish. Mix the brown sugar and cinnamon. Sprinkle the cinnamon and sugar over the apples. Place the pork chops on top of the apples. Cover with foil and bake for 1 and 1/2 hours.
Add all ingredients to inner pot and stir. Place inner pot in the rice cooker, close the lid, and set to White Rice or press the Cook switch. Midway through cooking, carefully open rice cooker, stir ingredients with a long-handled wooden spoon and re-cover. Use caution when opening as escaping steam and inner bowl are hot. Reseal lid and allow to cook until the rice cooker switches to Keep-Warm. When rice cooker switches to Keep-Warm, carefully open the lid, stir again and re-cover. Allow to stand for 10 minutes before serving.
Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes. Increase the heat of the cream sauce slightly and bring to a boil. When cream sauce boils, add cooked and drained spaghetti noodles to the sauce. Reduce over medium heat until cream sauce clings to the spaghetti. Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.
Preheat oven to 350 degrees, grease and flour a 9 x 5 loaf pan. In a large bowl combine the flour, baking powder, baking soda and salt until well blended. In a medium bowl combine eggs, sugar, olive oil, vanilla and lemon juice; mix well- set aside. In a small bowl combine 3 tbs cinnamon and 1 tbs sugar - set aside. Combine the wet and dry ingredience mix until smooth. Pour 1/2 of the batter into loaf pan, sprinkle the cinnamon and sugar mixture over batter and then pour remaining batter on top. Bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on rack for 10 minutes. Remove from pan and brush on glaze made from 1/4 cup icing sugar and cinnamon to taste. Add lemon juice, just until the glaze is thin enough to drizzle on the loaf.
Soak the dried mung beans in water for 2 hours in closed container, then rinse. put to boil the 500 ml water, throw in the mung beans and shredded pandan leaves. Reduce heat then Simmer and cook until the mung beans are tender. Throw in the palm sugar, vanilla, salt, and coconut milk, stir in until well blended. Put in the flour mixture to thicken. Serve warm.
Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick. Reserve soft bread for another use. In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells. In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes. Place top half of bread over mound of ingredients. Wrap entire loaf tightly with plastic wrap. This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving. Refrigerate. Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious. Slice the loaf into wedges or slices to serve. Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten. Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for. Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!
For the Chops. Season pork chops with salt and pepper on both sides. Heat olive oil in pan. Sear chops for 3-4 minutes on each side. Add in balsamic vinegar and orange marmalade. Reduce heat to simmer, cover, and cook for about 7 minutes. For the French Beans & Olive Tapenade. Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside. Bring a pot of water to a boil. Add in the french beans and boil for a minute. Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process. Just before serving, saute the chopped shallots and french beans in a little olive oil. Top off with the tapenade, give a quick stir, and take off the heat. Serve while hot.
Preheat oven to 350. Brown ground beef drain put back in pan. Add about 3/4 can of chili to ground beef. Add i little bit of water to the 1/4 chili thats left in the can and stir should be a little runny put aside. Add cubed velveeta to ground beef and chili. Add about 1 cup of shredded cheese to ground beef, chili and velveeta. Heat mix in large skillet on medium until all the cheese is melted. Grease lightly a 9 x 13 casserole pan. Spoon meat chili cheese mix into tortillas ( about 2 spoonfuls in each). Roll them up and place in casserole dish ( should fit 8 to 10). If anything was left of ur meat chili cheese mix add to the can of chili u had set aside, stir and if needed add little mre water to remake runny not to thin ( to cover tortillas). Spoon that over all tortillas should cover all of them. Sprinkle remaining shredded cheese on top. Put in oven and Bake for 15 mins or until cheese on top is melted.
Slice unpeeled apples including cores and seeds into a large kettle. Add water. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Do not overcook. Remove from heat and allow to cool slightly. Pour pulp and juice through a damp jelly bag or four layers of cheesecloth and allolw to drip undisturbed into a large bowl for 4 hours to overnight. Place apple juice in a large pot and bring to a boil. Boil rapidly until volume is reduced by half. Quickly ladle into hot, sterlized pint or half-pint jars leaving 1/4 inch head space. Seal. Process in a boiling water bath for 10 minutes. ***1pound of apples makes around 1 cup pectin.
Place all ingredients in a blender in the order listed. Cover and blend on high speed until smooth. Pour into two glasses and serve immediately.
Place cranberries in a small bowl. Heat orange juice in a small saucepan until warm; pour over berries and let stand 10 to 15 minutes or until cranberries are soft. Drain well, pressing berries to remove excess liquid. Discard juice; set cranberries aside. Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in eggs and orange peel. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in cranberries and ginger. Divide dough into three portions. With lightly floured hands, shape each portion into a 9x2-inch log; place logs 3 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 25 minutes or until tops are lightly browned. Cool on pan on a wire rack for 20 minutes. Reduce oven temperature to 300 degrees F. Cut each roll diagonally into 1/2-inch-thick slices. Place slices upright on cookie sheet, leaving 1/2 inch between slices. Bake in 300 degree F oven for 15 minutes. Transfer to wire racks and cool. Store up to 3 days in a covered container at room temperature or freeze up to 3 months in a freezer container. Makes about 40.