HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside. Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil...stir; Set aside. Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar...stir; set aside. Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside. Preparation "E": Cut up bamboo shoots into bite size pieces; set aside. In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm. In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside. In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes. Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce). Add the cooked chicken pieces & cashews and blend together for about 1 minute. Add 1 tablespoon sesame oil and then one quick stir. Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach. Serve with sticky white rice, Chinese tea and fortune cookies. Note: I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable.
Wash and dry lettuce and tear into small pieces. Mix dressing and chill. For almonds: Beat egg white until foamy. Add sugar 1 Tbls at at time while beating egg white. Beat until stiff. Add almonds and mix well. Spread on buttered cookie sheet. Bake 325 until golden, turning with large spatula every 6 minutes. it may take 20-25 minutes. Don't give up. They will be crunchy when cool. Add the dressing and almonds right before serving.
Put licorice in blender container and blend on high until it is very fine. Add vodka and mix well. Fill in nice bottles and enjoy!
Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes. In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.
Spread the dough to cover the bottom of an oiled 12" pizza pan. Spread the canned tomatoes over the dough to within 1" of the edge. Arrange the cherry tomatoes and zucchini over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with olive oil and leave to rise for 20 minutes. Heat the oven 475 degrees F and bake for 10 to 12 minutes, or until crisp and golden around the edges. Sprinkle with the parsley to serve.
Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely. Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes. Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm. Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley. Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!
Heat oven to 350°F In saucepan, bring potatoes, and enough salted water to cover, to a boil. Cook 12 minutes more and drain. Meanwhile, prepare sauce mix according to package directions, substituting buttermilk for regular milk. Stir in 2 tablespoons of the chives, and the mustard. Reserve 1/2 cup of the sauce. In a bowl, combine potatoes and remaining sauce; spoon into a 1-1/2 quart ovenproof casserole dish. Bake uncovered for 20 minutes, or until heated through, pouring reserved sauce over potatoes during the last 5 minutes of cooking. Sprinkle with remaining chives and serve.
For the bechamel sauce: Melt the butter down completely over medium heat. Add the flour and whisk together until the flour is completely mixed in and you have a thick gravy-like consistency, 5 minutes. Combine the milk and cream in a saucepan over medium heat, and when the milk is boiling, slowly add in the butter-flour mixture and cook, stirring, until it has thickened into a sauce. Add salt and pepper to taste. Reserve 10 ounces of the bechamel sauce for the mac and cheese; set aside the remaining bechamel for another use. For the mac and cheese: Preheat the broiler. Fry the bacon in a small pan until crisp. Remove the pieces with a slotted spoon. Add the reserved bechamel sauce to a 12-inch skillet over medium heat; mix in the macaroni, Cheddar, fontina and bacon. Add salt and pepper to taste. Transfer the mixture to a 16-ounce casserole dish (single-serving size). For the topping: Top the casserole with the Cheddar, fontina, fried potato and egg. Cook under the broiler until the topping looks golden brown. Garnish with scallions and freshly ground black pepper and serve.
Rinse chicken and place in large pot and cover with water. Add salt. Bring to boil, reduce heat and simmer for 1 1/2 hours. Slice celery and carrots and chop the onions and parsley. Remove chicken and set aside to cool. Add celery, carrots, corn and onion. Remove chicken meat from bone. Discard bones and skin and add meat to the pot. Bring back to boil and simmer for 20 minutes. Add egg noodles and chopped parsley. Bring back to boil and simmer for 10 minutes. Turn off heat and allow to sit for 15 minutes. Add addional water if needed to desired consitency. Add additional salt to taste if needed. Enjoy.
Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is just translucent and tender (NOT carmelized). Stir in about 1/3 of the Corn Flakes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. Do NOT overstuff the bird. You may well have too much to fit in the cavity of the bird. Freeze extra or place in casserole along side of the bird. STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls. Tip for freezing for Thanksgiving/Christmas: NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top. Don't overbake!
For the Filling: In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe. Biscuit crust: Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner. Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
Combine water and yeast in lg bowl; let stand for 5 minutes. With wooden spoon, stir in butter, sugar, eggs and salt. Add flour, 1 cup at a time and beat in as much as you can. (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours, or up to 3 days. Grease a 13x9 baking pan. Turn dough out onto floured surface. Divide into 24 equal pieces. Roll each piece into a smooth round ball. Place in rows in prepared pan. Cover and let rise for 1 hour; until doubled. Heat oven to 375*. Bake until golden brown, about 17 minutes.
Preheat oven to 375&deg;F Spray a Non-Stick 12-Cup Regular Muffin Pan *extremely well* with cooking spray. Spray the base of the cavities and sides, then run your finger over the sides so that every inch is liberally coated with spray or you will be chiseling off stuck food; set pan aside. In a large bowl add carrots, peppers, peas, corn (or mix and match with your favorite vegetables; read blog post for suggestions) and toss to combine. Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside. In a 2-cup glass measuring cup (the measuring cup makes for easy pouring), crack the eggs and lightly beat with a whisk. Add the salt and pepper, to taste, and whisk to combine. Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg. Top each cup with a generous pinch of cheese, about 1 tablespoon each. Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing. You will likely need to rim each cavity with a small knife to help dislodge muffins. I find it easiest to rim with a knife and then 'pop' the muffin out using a small spoon. Muffins will keep airtight for up to 1 week in the fridge; reheat gently in the micro or serve cold.
Using a large pot, bring the Water, Butter, Sugar and Salt to a boil over high heat. Chef's Note: It is important to cube the Butter into small pieces so that it melts completely before the Water comes to a full boil. If the Water boils too soon, there will be too much evaporation and the final dough will be too dry. As soon as the Water reaches a boil, add the Bread Flour in a single addition. Using a wooden spoon, stir the mixture over medium-high heat until a homogeneous dough forms. Continue to actively stir the dough over the heat ("Dessecher") until it forms a ball that easily pulls away from the side of the pot - approximately two to three minutes. Chef's Note: When adding the dry ingredients, stir aggressively - the dough should form quickly. Cooking the dough mixture for a couple of minutes causes the starches in the Bread Flour to gelatinize and also dries the dough. Transfer the dough to a mixer fitted with a paddle attachment and beat the dough on medium speed for several minutes, releasing heat and steam. While the dough cools, beat the Eggs and Egg Yolks together in a separate bowl and set aside. Once the dough is no longer hot, add the Eggs in no fewer than six additions. After each addition, mix the dough until the Egg is completely incorporated. When all of the Eggs have been added, the dough should be slightly fluid (i.e. when a trench is drawn through the center of the dough, it should fill back in within a couple of seconds). Chef's Note: It is important that the dough cools slightly before the Eggs are added or else the Eggs will cook. However, if the dough is too cold, the Eggs will not mix in well. Form and bake the Pate a Choux according to the specific recipe. Most pastries made with Pate a Choux are baked in a high temperature oven (i.e. 400+ degrees Fahrenheit) for over 20 minutes.
Preheat 6-8 cups of shortening in a deep fryer to 350 degrees or use a deep chicken fryer skillet adding 2" of shortening. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed (I like to prepare the day before so flavors blend). Beat the egg and then combine with 1 cup water in a small, shallow bowl. Stir. Combine the flour, salt, onion powder and garlic powder in another shallow bowl. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been breaded. Fry the chicken fillets until light brown and crispy. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns. On the bottom bun, stack a leaf of lettuce and a tomato slice. When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple of minutes. Stack one fillet onto the bottom of the sandwich (onto the tomato), then stack a slice of the Swiss cheese onto the chicken. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun. Repeat the stacking process for each of the remaining sandwiches.
Fill an 8-ounce glass with ice and add grapefruit juice. In a cocktail shaker, mix vodka, lime juice and Triple Sec. Strain on top of ice and grapefruit juice. Stir gently. Sit back, relax and sip.
In a skillet brown ground meat. Drain well. Rinse if desired. Add taco seasoning and follow instructions for that recipe or package. Set out all the optional toppings you would like and let everyone make their own plate, using whatever toppings they want.
Stir together all ham filling ingredients in small bowl; set aside. Stir together all egg filling ingredients in small bowl; set aside. Stir together all cream cheese filling ingredients in small bowl; set aside. Cut crusts from bread slices. Butter 1 side of each bread slice. Spread about 2 tablespoons ham filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread about 2 tablespoons egg filling on each of 4 slices whole wheat bread; top each with 1 slice white bread. Spread top of each sandwich with about 1 tablespoon cream cheese filling. Wrap with plastic food wrap; refrigerate at least 1 hour. Slice each sandwich into thirds. Garnish with cucumber slices, parsley sprigs, chives or celery leaves. You may substitute 1/2 tsp dried herbs for the parsley and chives in the cream cheese filling.
Place whipping cream, sugar, and gelatin in a sauce pan. Cook and stir over low heat until steam rises from the pan and gelatin is thoroughly dissolved. (If using a candy thermometer, it should read 160 degrees.) Stir in almond and vanilla extracts. Allow to cool (for about 10 minutes), then fold in sour cream until thoroughly combined. Pour into large bowl and cover with plastic wrap. Refrigerate from 1-4 hours to set properly. Before serving, sprinkle raspberries and blackberries over top.
Preheat oven to 350°F; grease a 9x13 baking pan. In a large bowl, cream together butter and sugars until smooth. In a medium bowl, whisk together flour, oats, baking powder, cinnamon and salt. Set aside. Beat in eggs into butter mixture, one at a time for a minute for each. Then, stir in the vanilla extract and water. Gradually mix in the flour mixture until well blended. Fold in both types of chocolate chips and chopped nuts. Spread 1/2 of cookie dough evenly into greased baking pan. Next, sprinkle dough with cookie crumbles. Then, spread the remaining dough over crumbles. Top with candy pieces and place in oven to bake for 30-35 minutes. When done, cool completely on wire rack before removing from pan and cutting into bars.
Dry apple, orange, lime, and lemon slices. I put them on a cookie cooling rack, then on a baking sheet and place in oven. Bake at 170 F for about 5-7 hours, until apples are still pliable but not mushy, and there is no liquid left in citrus fruit. Dry cranberries by covering a baking sheet with parchment paper and putting cranberries in single layer. Dry @ 170°F These take about 8 hours. As fruit is done, take out and place in a large bowl. Add all the spices. Toss with vanilla extract and allow to dry overnight. Place in container or bags to give away.
Heat oven to 350°F. Beat butter and superfine sugar in a large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition. Stir in chocolate. Drop by tablespoonfuls, 1 inch apart, onto parchment-lined baking sheets. Bake 20-25 minutes or until lightly browned. Cool 5 minutes on baking sheets. Transfer to wire racks; cool completely . Sprinkle with icing sugar.
Preheat the oven to 190°C. Add the sweet potatoes to a saucepan of boiling water. Simmer uncovered over medium heat for 6 minutes. Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft. Drain and rinse the vegetables with cold water. Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch). Heat the oil in a medium saute pan. Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes. Add garlic and cook for another 1/2 minute. Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil. Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick. Discard the bay leaf. Add the oregano, thyme and hot sauce to taste. Add the squash, corn and sweet potatoes to the sauce. Season to taste with salt and pepper. Spoon into a 2-liter casserole. Cover and bake for 25 to 30 minutes or until the vegetables are tender.
Preheat oven to 350 degrees F. Line a 9x13-inch baking dish or rimmed cookie sheet with parchment paper. Set aside. Make the Crust: Using a food processor, pulverize the Oreo cookies (or chocolate sandwich cookies) into a fine crumb. Add melted butter and sugar and pulse until combined. Press into the lined pan. Bake for 10 minutes. Allow to cool as you prepare the filling. Make the filling: Beat butter and sugars together at high speed with an electric mixer until light and creamy. Add eggs one at a time, making sure they are fully combined before adding the next one. Add the vanilla, reducing to medium speed and mix until blended. Add flour and salt, mixing until just blended. Stir in semisweet chocolate chips. Spread into prepared crust. Bake for 35-40 minutes or until just set. The center will be a little bit gooey and will set as it cools. Remove from oven and transfer pan to a wire rack. Cool completely, about 1 hour. Slice into bars and serve warm with ice cream and chocolate sauce. Enjoy!
In a skillet over medium heat heat oil and then add onion, cooking until softened. Stir in garlic and cook another minute or so. Although I didn't use them I thought a green pepper and/or mushrooms would be great to add to the skillet. Transfer onion mixture to the crockpot. Stir in next 7 ingredients (tomatoes - pepper) and cook on low for 3 1/2 hours. Stir in pasta, cover and cook on low for another 30 minutes. Stir in basil and sprinkle with cheese.
In a medium skillet, saute ground beef. When browned, transfer to Crock Pot. Add all other ingredients except pasta& Parmesan. Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle. Kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish.
Coat breasts in oil. Season both sides with seasonings for about 20 minutes. Grill. Serve on toasted rolls with honey mustard, lettuce, and tomato. Also good with avocado slices.
Put cereals, crackers and peanuts in large bowl. Mix first 5 ingredients together; pour over cereal combination, mixing well to coat. Microwave on High for 6 minutes, stirring every 2 minutes. Drain on paper towels that have been put on top of newspaper.
In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes. Remove from the heat and stir in the basil and cilantro. Serve over jasmine rice, garnished with cilantro sprigs.
In a large skillet or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1- 3 hours, stirring occasionally. ***This can be done up to one day ahead of time. While sauce is cooking, cook lasagna noodles according to package directions; drain and rinse in cold water. In a bowl, combine ricotta cheese, beaten egg, parsley, and salt and pepper to taste. In a greased 13-in. x 9-in. baking dish, spoon a little sauce in the bottom of casserole. Then layer in this order: 1/3 of the noodles, 1/2 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover with aluminum foil. ***This can be done ahead of time and refrigerated until ready to eat. Just leave lasagna out on counter for 30-45 minutes before baking. Bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.