HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, saute the garlic in medium-hot oil (about 300 degrees F) until light brown. Watch carefully so as not to burn. After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire. When all the butter has been added, the bits will become crisp. Remove them with a slotted spoon and reserve the oil and butter for saut?ing the shrimp. In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then saut? the shrimp for about 5 minutes. Turn over very briefly and then remove. Add more oil as necessary to saute all the shrimp. Salt to taste. Garnish with garlic bits and parsley. Serve with Mexican Rice. Try brushing garlic oil over French bread, then sprinkling it with parsley and toasting it. Serve this with the shrimp and accompany the dish with a lettuce and tomato salad.
Cook pasta according to package directions. Drain and toss with 2 tbsp (25 mL) of the olive oil. Set aside. In a small saucepan, heat chicken stock and garlic. Add beans and stir gently. Cover and simmer gently over low heat for 5 to 10 minutes. Set aside. In a large wok or skillet, heat remaining 2 tbsp (25 mL) of olive oil over medium-high heat. When hot, add all vegetables except tomatoes; stir-fry for 2 to 3 minutes. Sprinkle with water. Cover and cook for 2 to 3 minutes or until tender-crisp. Lower heat and stir in bean and stock mixture. Remove from heat and transfer vegetables to a large serving bowl. Add tomatoes and linguini to bowl and toss all ingredients until well mixed. Add cheese and toss gently. Season with salt and pepper and top with fresh or dried basil.
In a saucepan mix the honey and brown sugar. Bring to a boil while stirring then add peanut butter and vanilla. Stir until well combined. Place the popcorn into a large bowl and pour hot mixture over it and stir until it is well coated. The popcorn mixture will be hot but as soon as your hands can take the heat begin forming it into softball sized balls by compressing the popcorn tightly with your hands and placing them on a wax or parchment paper lined cookie sheet. Once all balls are formed, put the cookie sheet into the fridge to cool. (it doesn't take long but they can be left over night, it doesn't really matter). To keep little hands from getting too sticky, shove a stick into each ball after it has cooled.
Heat the olive oil in a large skillet. Add the garlic and sautee for about a minute, then add the tomatoes, jalapeno, paprika, and cumin. Cook, partially covered for about 15 minutes. Add tomato paste, kosher salt, and pepper, then cook for a further five minutes or so. Break the eggs into the tomato mixture. Cook, partially covered, until the egg whites are set (five minutes or so). Serve hot with unleavened bread, such as matzo.
In a large mixing bowl, combine pork, cabbage, chives, ginger, garlic, chili oil, sesame oil, Shaoxing cooking wine, soy sauce, sugar, salt and black pepper; stir until well blended. Cover with plastic wrap and transfer to the refrigerator for 1 hour. Scoop meat mixture and place it in the center of a wonton wrapper. Wet half of the edge with water and fold over. For crimping, make a small fold, pull slightly to the side and press down firmly; repeat until reach the other end. To make it look prettier, bend it to form a crescent shape. Place gyoza on a plate lightly floured. Keep filling until meat mixture is gone. In a non-stick skillet over medium-high heat, add canola oil. When hot, place gyoza in a circle, flat side down, and cook for 2 1/2 to 3 minutes or until nicely browned. Pour in water, cover and steam for 3 minutes. Remove from the heat and serve immediately with gyoza sauce. Makes between 30 to 35 gyoza.
Chop onion and saute in 1 stick margarine until very soft. Drain and reserve margarine. Mix raw pork, ground round, cooked onion, 1/4 box finely crushed cracker crumbs, and 2 eggs. Form patties with 1 1/2 to 2 tablespoon meat. Crush another quarter box of the saltines into very fine crumbs, coat each meatball in the crumbs and gently flatten very slightly. Fry in reserved margarine, keeping margarine level in pan to at least 1/4 inch. Drain and enjoy.
Prepare cake mixe in large bowl according to directions on box. (cake mix, water, oil, and eggs). Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 degrees for 15-20 minutes or until center is just barely set. While cake is baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly. Immediately after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve. Cut into squares and serve.
Preheat oven to 350 degrees. Thaw frozen broccoli or if using fresh, steam for 10 minutes or until tender crisp. Saute mushrooms until tender and most of the liquid is cooked off. Combine all ingredients in a 2 quart casserole. Bake for 20 minutes or until heated through.
Finely roll 12 crackers. Mix cracker crumbs, turkey, onion, 2 tbsp chili sauce, parsley and egg. Pat meat mixture into 12 by 8 inch rectangle on waxed paper. Reserve 2 tablespoons cheese; sprinkle remaining cheese and broccoli onto meat mixture to within 1/2 inch of edge. Coarsely break remaining 12 crackers; sprinkle over broccoli, pressing lightly into meat. Starting at short end, roll up jelly-roll fashion, using waxed paper to help roll; seal ends. Place loaf in 13x9x2-inch baking dish. Bake at 350°F for 50-55 minutes. During last 5 minutes of baking, spread remaining 2 tbsp chili sauce over meatloaf; sprinkle with reserved cheese.
Fry the bacon. Let drain and crumble. Mix all ingredients. Bake in 350 degree preheated oven for about 15 minutes; until golden and bubbly. Top with some crushed almonds. For a twist, put the cold dip in pre-packaged phyllo cups and bake for about 15 minutes.
Let cream cheese soften at room temperature for at least an hour. Beat with a mixer on low speed for about a minute. Add eagle brand milk, and mix on low speed til creamy and well combined. Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated. I'm laughing at my cookbook terms - just make sure it's well mixed. Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.
Mix well bologna, cheese, onion, relish, mayonnaise and salt. For each sandwich, spread 2 slices bread with butter, then 1/4 cup meat mixture. Butter both sides of another slice of bread. Stack with double-buttered bread in middle, adding lettuce.
Soak rice in hot water (not the 5 cups above--separate water) for 15 minutes, drain. Stir fry onions in oil until golden brown, set aside to crisp and drain. In the same pot, reserve 1 tbsp of the oil add water and lentils, and boil until lentils are tender, but still a little firm. Add the rice, salt and pepper. Bring to a boil again. Lower the heat and simmer until the water is absorbed. Serve hot or cold.
MAKE THE CRUST: Preheat the oven to 375F with the rack in center. Butter a 9 1/2-inch springform pan; set aside,. In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined. Presss evenly into bottom and slightly up sides (about 1-inch) of a 9-inch nonstick springform pan. Place on a baking sheet. Bake until light golden brown, 5-7 minutes. Set aside to cool. Reduce oven temperature to 325°F. PREPARE FILLING: With an electric mixer, beat cream cheese until light and fluffy, scraping down sides of bowl as needed, about 1 minute. Mix in sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition. Pour into cooled crust (filling will come up higher than crust). Line outside of pan with aluminum foil (to prevent water from seeping in). Place in a raosting pan. Pour hot water to come halfway up sides of springform pan. Bake until set and slightly firm to the touch, about 1 hour. Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.
Mix meat, salt tamarind, curry powder, turmeric, chili powder and black pepper. Heat oil in a dutch oven and fry onions and jalapeno until onion is golden color. Add garlic and ginger. Add the meat and mix well, keep cooking for about 2 more minutes. Add the coconut milk and water and cook at medium heat for about 1/2 hours. Serve with white rice.
Lightly coat crock pot with olive oil, or use olive oil spray to prevent sticking. Dissolve chicken stock cube in hot water in a bowl. Add apricot nectar, orange juice, orange zest, star anise and pepper to bowl and mix well. Place lamb in crock pot and cover with mixture. Cook for 5-6 hours on low. Near end of cooking remove lid, sprinkle flour into sauce and mix well for a few minutes until thickened.
Mix the butter, brown sugar and corn syrup in a microwaveable bowl. Microwave on high for two minutes. Stir mixture and microwave for two more minutes. Add 2/3 cup sweetened condensed milk. Microwave three more minutes. Stir in 1/2 tsp vanilla. Mix the popcorn and peanuts in a large container. Combine the microwave mixture with the popcorn mixture. Mix well. Store in an airtight container.
Heat oven to 180C/350°F. Process the nuts, mushrooms and onion until coarsley chopped. Add to the oat flakes, sesame seeds, herbs and stir well. Add egg, mustard and lemon juice abd mix together. Press the half mix into an oiled loaf tin and add a layer of haloumi. Finish with the remaining mixture and press down. Bake covered with foil for 45 minutes. Serve with steamed broccoli and tomato sauce.
Place the chicken thighs in a shallow dish, combine the Moroccan spice mix, lemon zest and salt and pepper and rub it into the chicken thighs; cover and marinate for 15 minutes. Meanwhile, combine the yoghurt, tahini, garlic and lemon juice in a bowl and season to taste. Set aside. Cook the chicken under a preheated grill for 10-12 minutes, turning halfway through the cooking time. Rest for 5 minutes, then thinly slice. Arrange the mixed salad leaves, tomatoes, tahini sauce and sliced chicken in the centre of each flatbread. Wrap and serve warm.
Mix all ingredients together in crock. Cover and cook on LOW for 2 1/2 hours, whisking several times during cooking. When cooking is complete, test to be sure it's ready using the "wooden spoon test". Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture). If your finger leaves a "trail" then the base is done. If no "trail", cook 1/2 hours more and test again. Transfer the ice cream base to a bowl and let it cook completely in the fridge. Freeze ice cream according to ice cream freezer directions.
Heat oil in a large skillet over high heat, add onions and fry until golden. Add sugar, spices, garlic and ginger to skillet, stir to combine and cook 5 minutes. Add tomatoes and vegetable stock, simmer 15 minutes or until slightly thickened. Add chickpeas, simmer another 15 minutes, season with salt, pepper and chopped coriander. Serve hot with rice, naan bread and mango chutney.
Heat water to boiling. For the simple syrup, pour 1 cup of the boiled water into a glass measuring cup, stir in sugar until it dissolves. Set aside. Pour remaining water into a tea pot or glass measuring cup with tea bags. Steep 5 minutes, then remove the bags. Stir syrup into the tea. Chill tea.
Pre-heat oven to 350°F. Place toast on an ungreased baking sheet. Spread each slice with 3 tablespoons pork and beans. Top each slice with 2 strips of bacon. Place a few onion rings and a slice of cheese on each piece of toast. Bake at 350F for 15-20 minutes or until cheese is melted and lightly brown.
Preheat oven to 350°F. Sift together flour, baking soda and salt in medium bowl. In small bowl or cup, mix together buttermilk and vanilla. Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed. Add egg to butter and sugar mixture, and beat until blended. Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing. Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper. Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched. Place on a cooling rack, and allow to cool completely before icing. Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth. Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable. Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.
Brown chicken in oil in a skillet. Add the rest of ingredients, simmer, covered until chicken is cooked through.
Wash and Peel the potatoes. Slice them into about 1/6" thick slices- nice and thin. Meanwhile, slowly bring cream and milk to simmer. Add sliced potatoes and bring back to boil for three minutes, stirring a couple times. While boiling, add dry ingredients. Pour into 9x13 pan and spread shredded cheese on top. Bake at 375 for 30 minutes. Remove from oven and let stand 10 minutes! Serve and ENJOY!
To prepare cakes: Preheat the oven to 350 degrees. Lightly mist 12 (4-inch) tube pans with nonstick spray; dust with flour. Shake out excess flour. Set pans aside. Place white chocolate in a small glass bowl; microwave on medium (50 percent) power until almost melted, stirring every 30 seconds with a small rubber spatula, then stir until smooth. Let cool slightly. Combine cake mix, lemon zest, oil, water, eggs, lemon juice and melted white chocolate in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Beat on medium speed for 2 minutes, until well combined. Spoon batter into prepared pans, filling each 2/3 full. Place pans on the center oven rack. Bake cakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Let cool on a wire rack for 10 minutes. Run a sharp knife around edge of each cake; invert onto a rack. Invert again and let cool completely, 20 minutes. Meanwhile, prepare lemon drizzle: Sift sugar into a small mixing bowl. Whisk in enough lemon juice to make the glaze smooth and easy to spoon. Fold in zest. Spoon drizzle over each cake, allowing it to run down the middle and sides. Let cakes rest for 20 minutes before serving.
Preheat oven to 350°. Brown pork chops and arrange in 9x13 baking pan. Season with salt. Sprinkle rice around chops. Combine taco seasoning mix, tomato sauce, and water. Pour over chops and rice, cover tightly with foil. Bake for 1 hour. Remove from oven, uncover, sprinkle with cheese and add a pepper ring to the top of each chop. Recover and bake 10 minutes more.
Set oven to 350 degrees F. Grease a cookie sheet. In a bowl, cream the butter, peanut butter and sugars together until light and fluffy. Add in eggs and vanilla; beat well until thoroughly combined. In another bowl combine flour, baking powder, baking soda and salt. Stir the dry mixture into the creamed until combined. Add/mix in mini chocolate chips. Chill dough for about 4 hours or overnight. Drop by tablespoonfuls onto cookie sheet. Bake for about 10 minutes, or until cookies begin to brown around the edges (try not to overbake!).
Preheat oven to 450 degrees. Par bake 1 pie shell until light brown. Lower oven temperature to 350 degrees. Melt margarine. Saute onions until soft. Add mushrooms and saute until soft. Add the flour and cream (or non-dairy creamer). Stir till smooth. Simmer for 10 minutes. Add sherry or dry wine, salt and pepper to taste. Cook through and cool. Pour into crust. Cover with top crust. Prick top a lot. Glaze with egg yolk. Bake 30-40 minutes.
Preheat oven to 300 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a large bowl, combine oil, sugar, honey, vanilla extract, cinnamon, and salt. Add oats and nuts; stir to combine. Divide mixture between sheets. Bake 15 minutes, stirring occasionally. Add 1/2 cup coconut to each sheet; bake until mixture is golden brown, 15 minutes more. Let cool completely on sheets. Stir in dried fruit and chocolate chips, if desired. Note - Store in airtight containers, up to 3 weeks. Also can be frozen for longer storage.
Dry rub chicken with cumin and garlic powder, allow to marinate for at least an hour (overnight preferable, I put all 3 in a ziploc bag and rub the chicken around in the spices from the outside so I keep my hands clean). Then cut in 1 inches pieces or smaller. Saute onions and garlic in butter until carmelized. Add all to large pot and stir until well mixed. Bring to boil, then reduce heat and simmer until chicken is done. Serve with your favorite fixings (minus the hot sauce and peppers if you're sensitive). Great over Fritos.
Spray muffin tin with nonstick spray and set aside. Preheat oven to 350 degrees. Heat beer in sauce pan until just warm, do not let boil, and remove from stove. Add sugar to beer and stir until sugar is disolved. Add flour into beer and sugar and stir until blended. Spoon into muffin tins filling each about half way. Bake for 30 minutes or until golden brown.
Set the barbecue to medium-high heat. Cut 4 pieces of foil paper of 32 inch x 12 inch. Fold each piece in 2 in a way to obtain 4 rectangles of 16 inch x 12 inch. Generously, put oil on the foil or spray with Pam. In a large bowl, mix half oil, salt and pepper. Add cherry tomatoes and olives and stir. Distribute this mixture on the rectangles of foil paper, leaving each half of rectangle empty. In the same bowl, mix garlic, lemon zest and remaining oil, salt and pepper. Add shrimps and stir to coat well. Distributes the shrimps on the tomatoes. Fold the foil paper on the shrimps in a way to form a papillotte and seal hermeticaly. Put the papillottes on the grill of the barbecue and cook 12 to 15 minutes or until shrimps are pink. Slowly open the papillottes and pour in plates. Sprinkle each serving with parsley.
Remove any cartilage and shell from the crab meat. Cut the meat into chunks. Cover and refrigerate. Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2-inch dice. Place in a mixing bowl. Cook the bacon in an 8- or 9-inch saute pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the saute pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat. Add the onion and pepper (including the fat) to the potatoes. Mix in the crab meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5-inch cakes. Refrigerate until ready to cook. Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers. Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat. Cook the hash"cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown. Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan. Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once.
Roast corn on the bbq or in the oven. mix together chili powder, salt and pepper. (You can boil it too but it's not as good). coat in mayonnaise. (roll the corn in it to get an even layer). Coat in cheese. (It'll stick to the Mayo). sprinkle all over with chili powder mixture. sprinkle with lime juice, to taste.
Cut chicken into 1 " cubes, place into glass bowl and toss with oil, lime juice, salt and peppers. Spoon mixture into baking pan, bake 15 minutes at 375, or until chicken is done. Cool chicken in fridge , stir in remaining ingredients and toss well.
Preheat oven to 350°F Lightly grease a 9x13-inch baking dish. In a very large bowl, combine bread cubes, apple cubes and raisins. In another large bowl, whisk together eggs, sugar and all spices until well combined. Wish in milk and apple cider, then pour mixture over the bread cubes. Toss gently with a spatula until cubes are evenly coated. Let stand for 15 minutes. Pour mixture into prepared pan and smooth into an even layer. Bake for about 50 minutes, until bread pudding is puffed and lightly browned, and a knife inserted near the center comes out clean. Cool for at least 15 minutes (pudding will sink slightly) before serving. Store leftovers covered, in the refrigerator.
FOR TOFU:. Preheat oven to 450°F. Combine soy sauce or tamari and sesame oil in a medium bowl. Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours. Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time. Let tofu cool, up to 24 hours. FOR PENNE AND VEGGIES:. Bring a large pot of salted water to boil for the pasta. Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes). Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often. Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green. Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks. Drain pasta and stir in tofu and veggies. Top with grated parmesan if desired.
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve. My Note: I used to throw out potato salad after a few days but I never have any leftover now. I never add the carrot or pimento or parsley and only add the celery when I have it. I have though, taken to mixing this dressing in a small bowl beforehand. I have always had a bit of a time, either making my potato cubes too hard, undercooked, or too mushy and they mash up too much when trying to blend in the dressing ingredients. Pre-mixing the dressing in the bowl, I can cook my potato cubes fairly soft and then gently fold in the pre-made dressing only to toss the onions, celery and potato cubes and eggs togehther and just coat with the dressing. A perfect chunky potato salad! For my family's personal preference I used 5 hard boiled eggs, mashing up the yolks into the mayo mixture, for a eggy tasting dressing. I also added another teaspoon of grey poupon mustard, left out carrots.