HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place meat strips in plastic zipper bag. In food processor, blend soy sauce, honey, pepper, scallions, 3/4 tbsp sesame oil, garlic and ginger. Pour into bag and marinate meat for several hours. Take meat out of bag, reserving marinade. Stir fry meat until done. Take meat out of pan and cover. In pan, pour in rest of the marinade and the marmalade and vinegar. Boil over high heat for 1 minute. Layer rice, meat, and sauce on lettuce leaf. Wrap and enjoy!
Place chops in a glass dish. Mix remaining ingredients together and pour over chops. Refrigerate at least 6 hours (or overnight). Put chops and marinade in an ovenproof dish and cover. Bake in a 350F oven for 30 minutes.
Mix ground beef with onions, salt, pepper, worcestershire sauce and rice and form into balls. Place balls in a baking dish. Mix soup with water and milk and pour over the meatballs. Bake, covered at 350 degrees for approximately 75 minutes.
Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away. Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours. Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot. Add the rest of the ingredients to the crock pot and stir to combine. Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft. Serve with fresh garlic bread and enjoy!
Cook rice in hot oil in 2 to 3 litre saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; Cover with tight fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed. Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas and carrots into rice; fluff with a fork.
COOK ONIONS Arrange beef bones on paper towel-lined plate. Microwave until well browned, 8 to 10 minutes. Meanwhile, set slow cooker to high. Add butter, cover, and cook until melted. Add onions, 2 teaspoons salt, 1 teaspoon pepper, brown sugar, and thyme. Stir flour, apple butter, sherry, and soy sauce together in small bowl until smooth. Pour over onions and toss to coat. Tuck bones under onions around edge of slow cooker. Cover and cook on high heat until onions are softened and deep golden brown, 10 to 12 hours. (Cooked onions can be refrigerated in airtight container for 1 day.). 2. FINISH SOUP Remove bones from slow cooker. Heat chicken and beef broth in microwave until beginning to boil. Stir into slow cooker. Season with salt and pepper. 3. MAKE CROUTONS Adjust oven rack to upper-middle position (about 6 inches from broiler element) and heat oven to 400 degrees. Arrange bread slices in single layer on baking sheet and bake until bread is golden at edges, about 10 minutes. Heat broiler. Divide cheese evenly among croutons and broil until melted and bubbly, 3 to 5 minutes. 4. SERVE SOUP Ladle soup into bowls and top each with 2 croutons. Serve. **Most soup recipes start by chopping or mincing onions. For this recipe, we wanted slices that would retain their shape through 10 to 12 hours of gentle simmering. We found that cutting onions with the grain (rather than across it) yielded slices durable enough for the slow cooker.
For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces. Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes. Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown. Keep warm while preparing the salad. For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes. Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil. Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt. Season with salt and pepper, arrange on serving plates. Top each salad with 2 kabobs. Serve with crusty garlic bread.
Peel, core and thinly slice apples. Place in a pan with 1 tablespoon of water, cover and cook until just soft, stirring occasionally. Combine sugar and cinnamon in small bowl. Melt butter in large skillet over medium-low heat and heat each tortilla until golden. Sprinkle heated side of tortilla with cinnamon-sugar mixture and keep warm. Place tortilla uncooked-side-up on cutting board and top with cooked apples. Fold over and cut in half. Place on serving plate. Drizzle with caramel topping and top with whipped cream and almonds. Note:. If you are using your quesadillas maker omit the butter. Add sugar and cinnamon to the cooked apples and sandwich between to tortillas. Cook until lightly brown cut and serve.
Mix jello, pineapple, and sugar together and boil until dissolved. let sit, when partly set whip until foamy. beat until smooth, then add in cream cheese and milk, stir until thouroughly blended. Add in cool whip. Enjoy! :).
Preheat oven to 200c. Line a baking tray with non-stick baking paper. Combine the pumpkin with the oil and spices in a large bowl; season with salt and pepper. Place the pumpkin in a single layer on the prepared baking tray and cook in the oven for 30 minutes or until tender and golden brown. Turn occasionally. Meanwhile, cook the broad beans in a saucepan of boiling salted water for 5 minutes or until tender. Refresh under cold running water: peel (discard the skins) then set aside. Bring the stock to the boil, remove from the heat and add the couscous. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff up with a fork. In a large bowl, combine the couscous, pumpkin, broad beans, chickpeas, pine nuts, lemon juice and coriander leaves tossing gently to combine. Taste and season. Serve with the yogurt if desired.
Combine yogurt and hot sauce. Add fish fillets to marinate for 15 minutes. Drain fish and coat with cornmeal. Use oil to pan fry fish 3-4 minutes on each side. Serve with lemon and/or tartar sauce.
Chop onion and crush and chop garlic and saute in butter until tender, browning and the smell is overwhelmingly garlicy, turn heat to low and let cool while you do step 2. If you use meat cook down the beef in a separate pan and when its browned and crumbly add the taco seasoning as directed by the packet. Add to the chili along with beans. Drain the appropriate items and add all beans, both drained and undrained along with the corn and the chopped tomatoes to the pot. Add large can of whole tomatoes. Crush with your hands or cut into quarters with paring knife. I generally dump the tomatoes on top and then slice them up over the pot, just dropping them back. This is very messy (and fun) and you'll want to wear an apron. Whole Stewed Tomatoes never fail to squirt when you crush or cut them. Stir all ingredients and turn heat back up to begin cooking. Add seasoning while stirring and taste testing. I generally add the wing sauce and the lemon juice first. Chili powder makes the chili a nice dark red and tends to be hot in the back of the mouth for a nice kick after the flavor. I also use season pepper, and pepper flakes. Basically you season it with what you like until it tastes good to you. It will always be different. Note: You can use the taco seasoning directly to the beans as opposed to just using it on the beef. Simmer on medium stirring occasionally. If it's too soupy you can add 1/2 cup of white rice which will also make your chili even more filling. Eat some and let cool on the stove top. I find letting it sit sets the flavor before you put it away. Note for Vegetarians: For Vegetarian omit the ground meat. Also not Apian Vegetarian due to honey in the Anchor bay Buffalo wing sauce.
Melt butter in large skillet. Add mushrooms and onions. Cook until tender. Add the beef and cook briefly. It should start to frizzle around the edges of the beef. Stir in the flour and mustard and cook for 1 minute. Slowly stir in the half and half and milk. Cook until thickened. Add the lemon juice and stir to combine. Remove from heat. Serve over biscuits.
Make the goat cheese stuffing by mixing the goat cheese, garlic clove, shallot and chives together well. Goat cheese is very creamy when it is at room temperature and it should allow you to mix this cheese stuffing so that it is fairly smooth. Put in the fridge until needed again. Thinly slice the eggplant and zucchini lengthwise. Discard the outer strip on both sides. You should have 8 strips of eggplant and 8 strips of zucchini. Place the eggplant and zucchini on a grill set to high. Grill for about 4-6 minutes per side. They should get grill marks and soften to the point where they are bendable. Remove from the grill and let cool. To make the stacks, lay 2 pieces of zucchini together on a plate. Place a 1 1/2 inch square piece of roasted red pepper in the middle of the 2 zucchini pieces. Put about 2 tbsp of goat cheese stuffing on top of the red pepper. Take the ends of the zucchini and fold it over the cheese. Press down lightly, and they should stay. Take 2 pieces of eggplant and lay on top of the zucchini, but going the opposite way. Fold them down and tuck under the stack. Serve at room temperature.
Make a roux with 1/2 the butter and flour. Set aside. In a second pan, saute the onion in the remaining butter. When the onion begins to wilt, add the mushrooms and cook until they release their liquid. Add the stock of your choice and the roux and stir well. Continue to cook until the sauce begins to thicken. Add Madeira wine and cook until the sauce returns to a boil. Remove from the heat.
Cut six squares of aluminium foil, as to make an envelope with them. Pour a little olive oil over each square of foil. (about 1 Tbsp). Put the fish over the oiled foil, add salt and pepper. Place the onion, tomato, cilantro, celery, chile, and then place lemon slices over the fish. Finally squeeze some lemon juice over it. Close the foil, and repeat for each fillet. Place the foil envelopes over a steamer during 20 minutes or until the fish flakes easily, and serve. I love to serve it with brown rice!
Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Carefully lay 6 of the chicken thighs into the skillet, skin-side down; cook until golden, about 6 minutes. Flip the chicken over and continue to cook until the second side is golden, about 3 minutes. Transfer the chicken to a slow cooker. Using paper towels, remove and discard the browned chicken skin. Pour off all but 2 teaspoons of the fat left in the skillet and return to medium-high heat until just smoking. Brown the remaining chicken, transfer it to the slow cooker, and discard the skin. . Pour off all but 2 teaspoons of the fat left in the skillet and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt; cook, scraping the browned bits off the bottom of the skillet, until the onions are soft and translucent, about 4 minutes. Add the garlic, cinnamon, cardamom, and paprika; cook until fragrant, about 30 seconds. Add the apricots and 21/2 cups of the chicken broth, scraping up any browned bits from the bottom. Turn the heat to high and bring to a boil. Transfer the mixture to the slow cooker. Cover and cook on low until the chicken is almost tender, about 3 to 4 hours. Quickly stir in the chickpeas, replace the cover, and cook until the chicken is tender but not falling apart, about 1 hour longer. Transfer the chicken to a carving board and tent loosely with foil to keep warm. Discard the cinnamon stick. Set the slow cooker to high. Whisk the flour with the remaining 1/2 cup chicken broth until smooth, then stir it into the slow cooker. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the cilantro and lemon juice. Season with salt and pepper to taste. Return the chicken to the slow cooker and allow to heat through before serving. Serve with lemon wedges.
One half hour before standing rib roast is done, prepare Yorkshire pudding batter. ( Mix all ingredient with hand mixer just until smooth.). Heat 9x9" pan in oven with roast. Remove roast from oven; spoon off drippings and add melted shortening to measure 1/2 cup. Increase oven temperature to 425 degrees; return roast to oven. Place hot drippings in heated square pan; pour in batter. Bake for 10 minutes. Remove roast; continue baking pudding 25-30 minutes longer. Cut pudding into squares and serve. To bake in a large 6 muffin pan: Preheat oven to 375°F. Place pan in oven and heat for 10 minutes. Place equal amounts of the drippings into each muffin mold and continue heating in oven for 10 to 15 minutes. Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown. Serve immediately.
You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment). Pre-heat the oven to gas mark 180C/350F/gas4. First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly - the paper should come up 1 inch above the edge. To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat. Cool briefly & stir in the milk. Beat the eggs into the mixture & add the chopped stem ginger - mix well. Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly. Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin. Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre. Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes. Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it. For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream - you might not need all the lemon juice. Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive. Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre. If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.
Arrange a layer of lady fingers or chocolate pound cake cubes in the bottom of a large glass trifle bowl or other glass bowl, and douse with amaretto. Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture. Divide mixture into two and cover the lady fingers or chocolate pound cake or regular pound cake, that has had a sprinkling or two of amaretto over and through it, with half the quantity. Decorate with strawberry halves and sliced almonds, and cover with whipped cream. Repeat the arrangement of the layers, and top with whole strawberries and whipped cream. Garnish trifle with chocolate curls. Keep trifle refrigerated long enough to allow to chill and for the flavors to marry. Enjoy!
Prepare berry blue jello according to directions on box. Pour into 13x9 baking dish and place in the refrigerator. Allow to chill until firm, about 1 hour. Prepare lemon flavored gelatin using 1 cup of boiling water. Beat cream cheese slightly and then add the lemon gelatin mixture. Beat gelatin and cream cheese until smooth. Set aside and allow to cool to room temperature. Once the cream cheese mixture has cooled, fold in the whipped topping until mixed thoroughly. Pour this mixture over the firmly set bottom layer. Return to the refrigerator and chill until firm, about 1 hour. Prepare raspberry jello according to directions on box. Cool this mixture until room temperature and then pour over the middle cream cheese layer. Return the 3 layers to the refrigerator and chill until top layer is firm. Cut into squares to serve. Top with a little whipped topping and a couple of blueberries, if desired.
Sprinkle chicken with salt and pepper. In a 12-inch skillet brown chicken breasts in hot oil about 10 minutes, turning to brown evenly. Transfer chicken to a 3-quart rectangular baking dish; set aside. For sauce, in a medium saucepan beat whipping cream with a wire whisk or rotary beater for 1 to 2 minutes or until thickened. Heat over medium heat just until simmering. Reduce heat to medium-low. Gradually whisk in cheese until melted. Pour sauce over chicken breasts in dish; top with sweet peppers. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with basil.
Preheat oven to 325°F In a bowl, using a blender, combine butter, oil, eggs, cocoa powder, coffee and sugar. Stir in flour until completely blended. Pour the batter into a greased 9 inch pan. Bake for 30-35 minutes (do not over bake!).
Mix all ingredients except the noodles. In a four quart slow cooker, place half of the ingredient mixture. Layer noodles over the mixture in the cooker. it is ok to break them to fit. Cover noodles with remaining mixture. Cook on low 5-6 hours. Serve with salad, peas and bread.
Cook the asparagus in boiling water for 2 minutes; drain and set aside. Melt butter or margarine. Mix Worcestershire sauce, brown sugar, butter and garlic in a bowl. Wrap the asparagus in bundles of 4-5 stalks with a piece of bacon. Place bundles in the bottom of a baking dish. Pour sauce over the bundles and bake at 325°F until bacon is crispy. Remove and serve warm.
Bring 4 cups of lightly-salted water to a boil, and let the udon noodles simmer for about 5-6 minutes, and drain. Put the udon noodles in a bowl and set aside. Put the olive oil and tamari/soy sauce with a pinch of salt and pepper in the same pot to coat the vegetables and tofu, and let cook on medium heat while loosely covered to desired tenderness, about 10-12 minutes. Uncover and add the cooked udon noodles, adding extra olive oil and tamari/soy sauce if needed. Stir until fully coated, then serve or freeze.
Combine fish with juices of lemons and limes. Dice part of the lemons and limes into the bowl. Be sure to use a non-reactive bowl. Refrigerate overnight, the juices will cook the fish. Add all other ingredients to bowl and let stand 2 hours. Chill before serving.
Drain tuna. Combine tuna, cereal, onions, garlic powder, oil, and soup in large mixing bowl. Spread mixture in 9x13 casserole baking pan. Top with cheese and peanuts. Preheat oven to 325 degrees and bake for 30 minutes.
Heat oil in saucepan. Add the onion, the garlic, the ginger, the fresh lemon grass (finely chopped or 1 tsp of ground lemon grass), the chili powder, and the turmeric to the oil. Cook on medium until fragrant. Add water, fish sauce, small onions, and rice flour. Mix well, bring to a boil, and stir thoroughly to remove lumps. Once thickened, reduce to a simmer for ~20 minutes. Cut fish into chunks, add to the soup, mix, and cook for another 10 minutes. On the side, boil water and add rice noodles for ~5 minutes, until tender, and drain. Serve soup on the noodles with garnishes.
NOTE: IF CREAM GRAVY IS DESIRED, FOLLOW THIS BROTH RECIPE (Butter in roux may be replaced with bacon or sausage fat): 2 1/2 cups whole milk, 2 1/2 teaspoons chicken bouillon powder, 1 dash Worcestershire sauce, 1/4 teaspoon Kitchen Bouquet (optional), 1/8-1/4 teaspoon paprika (optional), 1 pinch ground sage or rosemary and ground nutmeg, and fresh ground black pepper, to taste (STEP ONE): In a medium bowl, whisk together the correlating broth ingredients to desired recipe above, except heavy cream and black pepper. OVER medium heat, melt the butter in a heavy-bottomed saucepan. SPRINKLE in the the flour and stir. REDUCE heat to medium-low. COOK until bubbling but not browned. WHISK broth mixture gradually into the roux while whisking constantly well until flour is dissolved. BRING to a full boil while stirring then reduce heat. SIMMER gravy until reduced to desired consistency, stirring as needed. WHISK in heavy cream, and freshly ground black pepper to taste. SERVE immediately and enjoy.
Mix together all ingredients except soymilk, flax and tofu. Put milk, flax and tofu in food processor and blend well. Pour over other ingredients and mix thoroughly. It should be moist and mooshy but not "soupy". Too dry, add more soymilk, if it's too wet, add more breadcrumbs. Spread into oiled 8 X 11 pan and bake at 350 about 1 hours 15 min - until browned on top, and fairly firm. (Sometimes it sets up more than others, depending on the moisture in the mushrooms, onions, etc -- ). This is better the next day, but who can wait? Serve with gravy, BBQ sauce or ketchup. Leftovers (sorta) slice for GREAT sandwiches.
Stir the sugar, 2 tbsp water, lime zest, and 1 1/2 tbsp lime juice together in a small heavy saucepan over high heat until the sugar dissolves and the syrup comes to a boil. Let cool completely, and then refrigerate until cold. Strain the chilled sryup into a small bowl and stir in the mint. Allow to infuse for at least 5 minutes. Pour cold syrup over watermelon chunks and serve.
In a large bowl, combine flour, baking power, Splenda, nutmeg and cinnamon. In a medium bowl, whisk Eggbeaters, milk, oil and rum. Pour liquid ingredients over dry, stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin cups. In a small container, combine Splenda, nutmeg and cinnamon. Sprinkle evenly over tops of muffins. Bake in a 400F oven for 15-18 minutes or until tester comes out clean.
In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper (measuring both the salt and pepper with real measuring spoons, leveled). Stir to combine. Add broth, tomatoes, and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. When ready to serve, test for seasonings, then ladle soup into bowls and top with avocado, some cilantro, and a squirt or two of lime juice over each serving. Serve with some chips and a sprinkling of cheese too if desired.
Step 1: Preheat the oven to 350 degrees. Step 2: Place the butter in a large (10- to 12-inch) cast-iron skillet (may substitute a large ovenproof baking dish) and place in the oven so the butter melts; this should take 5 to 7 minutes. Step 3: Meanwhile, place the fruit in a mixing bowl. Use a potato masher to mash it just enough so that the pieces release some of their juices. If the fruit is tart, sprinkle a little sugar on top. Step 4: Whisk together the flour, baking powder and salt in a medium bowl. Add the cup of sugar, milk and vanilla extract, stirring to form a smooth batter. Step 5: Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet (it should begin to puff and set around the edges). Add the fruit and its juices to the center of the batter. Step 6: Bake for 35 to 40 minutes, until the top is golden-brown and a toothpick inserted into the crumb comes out mostly clean. Serve warm, straight from the skillet.
Mix Mochiko, orange juice and sugar in a bowl just until combined. Lightly spray 8x8" pan with cooking spray. Pour batter into pan and cover with plastic wrap. Microwave on high for 6 minutes; if microwave does not rotate, turn pan after 3 minutes. Carefully remove plastic wrap; Mochi is done when center is firm. Let cool completely. (I suggest even putting it into the fridge for 10 minutes). Divide mochi into 20 (or so) pieces; wrap a kiss in the mochi (wet hands between making each treat so that the mochi doesn't stick to fingers). Roll mochi in cocoa (will only last 2-3 days).