HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a pan and then pour-in the cooking oil. Saute the garlic, onion, and ginger. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes light brown. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir. Pour the coconut milk inches Bring to a boil. Simmer for 40 minutes or until the pork is tender. Add salt and ground black pepper to taste. Serve Hot. Enjoy!
Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium-high heat; add the onion, mushrooms, almonds, raisins, salt and ginger. Saute for 6 to 8 minutes until the onion and mushrooms are tender. Add the chicken broth and bring to a boil. Remove from the heat and add the stuffing cubes; mix well. Place into a 1-quart baking dish that has been coated with nonstick vegetable spray; cover, and bake for 30 minutes until the center is firm.
Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake 5 to 7 minutes or until lightly toasted and fragrant. Stir together coffee liqueur and coffee. Coarsely chop 1 chocolate bar. Microwave coarsely chopped chocolate and butter in a large microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar and eggs, whisking until blended; stir in flour, stirring just until blended. Spoon batter into a lightly greased 11- x 7-inch pan. Bake at 350° for 35 minutes or until center is set. Remove from oven, and cool in pan on a wire rack 10 minutes. Pierce brownie multiple times using the tines of a fork. Pour coffee mixture over brownie. Let cool on wire rack 1 hour or until completely cool. Whisk together remaining 1/4 cup sugar, mascarpone cheese, and vanilla in a large bowl. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold whipped cream into mascarpone mixture. Crumble half of brownies, and divide evenly among 6 (8-oz.) glasses. Spoon half of mascarpone cheese mixture over brownies. Repeat procedure with remaining brownies and mascarpone cheese mixture. Chop remaining half of chocolate bar into thin shreds. Sprinkle chocolate and pecans over mascarpone cheese mixture. Serve immediately, or cover and chill up to 24 hours. Mascarpone gives the topping a special flavor, but an equal amount of softened cream cheese may be substituted. Almond-flavored liqueur makes a delicious substitute for coffee liqueur.
Fry meat and onions until meat is fully cooked. While meat is cooking put all other ingredients in crock pot. Add meat and onions when done. mix well, and simmer until hot.
Preheat oven to 160°C. Cream butter and sugar until light and fluffy. Fold in all dry ingredients into the butter mixture. Mix everything together, but do not overhandle the dough, or the cookie will turn out hard. Chill the dough to stiffen for at least 30 minutes, and make it easier to roll. Roll the dough about 1/4 inch thick, and cut into shapes using a cookie cutter. Bake until lightly golden brown. (I like it brown.).
Brown meat then drain, being sure to leave enough fat to cook the other ingredients. Add mashed potatoes, cheese and herbs/spices. Heat in skillet used to brown meat.
Preheat oven to 400 degrees and grease a baking sheet with nonstick spray. In a large bowl, whisk together ranch dressing and lemon juice and season with salt and pepper. Add chicken and toss until completely coated. Place your favorite potato chips and the panko in a Ziploc bag and crush with your fist, meat hammer or a rolling pin. Add chicken to bag, seal tightly, and shake vigorously until coated in crumbs. Bake until chicken is golden and cooked through, 20 minutes, flipping once halfway through.
Brown hamburger and onion, drain well. Add other ingredients except cheese. Cut buns in half and butter them. Put ground beef mixture on each and then cheese on each. Bake on cookie sheet for awhile and then broil under broiler until cheese bubbles. These can be frozen (before baking) and taken out when needed to bake and broil.
Preheat oven to 350. Grease cookie sheet. Mix all ingredients. Roll in small balls, place on cookie sheet, flatten slightly. Bake for 15 minutes or until brown. Cool on rack. Store in refrigerator or freeze.
Mix the dry ingredients together in a bowl. In a separate bowl, mash the ripe banana and add the two egg whites and pour into the dry mixture. Add the milk and then mix well with a wire whisk being sure to scrape the bottom of the bowl. The batter will be thick. Heat a nonstick skillet over low to medium-low heat. Pour 1/3 cup of batter onto hot skillet. Wait until the batter bubbles and the edges look slightly dry (about1-2 mins) and then flip the pancake and cook for 1 minute longer. Serve with a layer of thinnly sliced banana on top with a little bit of honey drizzled over it. Microwave for 1 minute to soften the banana.
Butter a 1 1/2 quart baking dish. Place bread cubes in bottom of dish in a single layer. Heat olive oil in a large skillet over medium-high heat. Add onion to skilet and saute until translucent, 3-4 minutes. Add spinach and garlic to skillet. Saute another 3-4 minutes, or until spinach wilts. Remove from heat and set aside. Whisk together eggs, thyme, salt, and pepper in a medium bowl. Stir in spinach mixture and chopped tomato. Pour egg mixture over bread in baking dish and sprinkle with cheese. Refrigerate, covered, overnight. In the morning, remove dish from refrigerator and allow to stand for 30 at room temperature. Preheat oven 375. Bake strata for 25 minutes or until set. Allow to stand for 10 minutes.
Preheat oven to 400°F. Grease a 13x9 baking dish. Rinse & pat dry chicken pieces. Place chicken, skin side up, in the dish. Mix remaining ingredients together, pour evenly over chicken. Bake, uncovered, for 1 hour.
Squeeze limes over fine mesh strainer into measuring cup. Discard pulp. In large pitcher, add lime juice, Splenda packets and cold water. Stir. Add lime slices. Pour into chilled glasses over ice. Serve.
Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes. Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the dough is smooth and pulls away from the sides. Continue kneading for about 4 minutes. Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour. Preheat oven to 450A°F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best). Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape. Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray. Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes. ROLLS: After kneading, divide dough into 12 equal pieces. shape into rolls. Place onto baking sheet lined with parchment, sprayed with oil. Cover and let rise for 1 hour. Dip into water solution, then baste with egg wash (as directed above for pretzels). Then score decorately the tops. Bake as directed for pretzels.
In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better. When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don't soak them. When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled). Fold in the whole or sliced olives, or use as a garnish. Chill. NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings. The Lazy Days of Summer cookbook.
Heat oven to 400. Fold up all sides of four 18 x 12" sheets of heavy duty foil to form 1" rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon onto center of foil sheets. Top with remaining ingredients. Bring foil sides up. Double fold top and ends to seal each package, leaving room for heat circulation inside. Place in 15 x 10 x 1" baking pan. Bake 30-35 minutes or until chicken is cooked through (165 degrees). Let stand 5 minutes. Cut slits in foil to release steam before opening packages.
Place in bread machine in order given. Set machine for light setting. Serve with butter and jam. Enjoy with coffee.
Boil potatoes in lightly salted water until tender. Drain,reserving the liquid,and set them aside to cool Using the reserved potato water,boil the cabbage and onion for about 5 minutes- Drain and set aside. When potatoes are cool enough to handle,peel and mash with milk,butter,and salt and pepper,to taste. Add the reserved onion and cabbage mixture. Mix 2/3 of the cheese with the potatoes and transfer to a greased casserole or shallow baking dish. Sprinkle with remaining cheese on top. Heat in a moderately hot oven and let cheese on top brown slightly.
Place each shortbread cookie in cup of a greased muffin tin. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoonfuls over shortbread cookies. Cool completely. Remove cooled cookies from muffin tin onto waxed paper. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.
Set oven to 375 degrees. Lightly butter a 9-inch baking dish (or similar size oval casserole dish). Hand-squeeze the spinach as dry as possible. Melt 3 tablespoons butter in a heavy medium skillet over medium heat; add in the spinach and saute for about 3 minutes. Season spinach with salt and pepper. Spread the spinach evenly into the prepared baking dish. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat; add in flour and whisk for 2 minutes (do not allow the mixture to turn brown). Gradually add in the whipping cream and milk whisking until the mixture is smooth; cook until the sauce is thick, whisking frequently (about 5-6 minutes). Season sauce with nutmeg and cayenne, then add/mix in about 1/3 cup grated parmesan cheese (or use any kind of cheese desired). Spoon the sauce over the spinach, then sprinkle the remaining 1/2 cup Parmesan cheese over the sauce (can use more if desired). Bake for about 15 minutes or until the cheese is golden and bubbly.
Preheat skillet over medium/low heat, spray with 0-Calorie cooking spray. Mix flour, baking soda, and sugar in medium bowl, set aside. Beat together milk, eggs, and vanilla in another bowl. Fold mixture into dry ingredients, being careful not to overmix it. Then, stir in cinnamont. Using a 1/3 cup measuring cup, pour pancakes onto skillet. Cook until both sides are golden.
Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil. Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons. When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes. Transfer the onions and brine to a large bowl, and set aside to cool at room temperature. When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold. They will keep, chilled, for up to 2 weeks.
Preheat oven to 400 degrees. In a large bowl, mix together the potatoes, ham and cheese. Fill the cups of one muffin tin with this mixture. Pour 1 1/2 tablespoons of half-n-half into each cup. Cover loosely with aluminum foil and bake at 400 for 15 minutes. Remove the foil and bake for an additional 25 minutes, or until nicely browned. About five minutes before hash brown bites are ready, fry eggs to each person's liking. Serve eggs on top of hash brown bites for a complete breakfast.
Preheat oven to 425°F Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on the baking sheet, making sure there is enough oil to coat their cut surfaces. 2. Roast the brussels sprouts and pear for about 20 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear -- it many not be caramelized at this point. 3. After another 10 minutes, turn the brussels sprouts again. Flip the pear. Reduce the oven heat to 375°F. 4. Add the pistachios -- you just want to heat them up and toast them slightly. 5. After 5 minutes, remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Use your spatula to chop up the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.
Preheat oven to 375°F Set a pie pan on a rimmed baking sheet; place the pie crust into it. Roll or crimp the edges of the crust. In a large bowl, whisk eggs, egg yolks, sugar and flour until lightened and frothy, about two minutes. Add half and half. Split vanilla bean, scrape out seeds and add seeds to bowl; whisk until well-mixed. Pour custard into pie shell. (Sprinkle with nutmeg or cinnamon if desired.) Bake in preheated oven 55-60 minutes until custard is puffed and golden. Cool at least 15 minutes before slicing; serve warm or at room temperature.
Mix the vodka and melon liqueur in a shaker with ice. Strain into a martini glass. Add grenadine. Enjoy!
Beat together butter and 1/2 cup of the confectioners' sugar in bowl until smooth and creamy. Beat in almond extract. On low speed, beat in flour and nuts. Wrap dough in plastic wrap; refrigerate until firm, 2 hours. Heat oven to 325 degrees F. Pinch off pieces of dough in heaping teaspoonfuls. Roll into logs and taper ends; bending into crescents. Place on ungreased baking sheets. Bake in 325 degree oven for 16 to 18 minutes, until lightly browned. Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners' sugar. Cool completely then sprinkle again with any remaining confectioners' sugar.
1. Preheat oven to 350 degrees. 2. Sift flour with baking powder and salt. 3. In a separate bowl, cream lard with sugar and freshly ground anise seeds and whip until fluffy. 4. Beat in eggs one at a time. 5. Mix in flour mixture and white wine until well blended. 6. Refrigerate 1-2 hours. (Cover with plastic wrap so the dough doesn't dry out.) 7. Divide dough into 4 balls and line a cookie sheet with parchment paper (You can use the same parchment paper throughout the baking process. 8. Shape each ball into a log about 7 inches long. Place logs on parchment paper lined pans and pat dough into a rectangleish shape, about 3/4 inch thick and 2 1/2 inches wide. 9. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl. 10. Bake logs about 30 minutes, until edges are somewhat brown. Let logs cool about a half hour before slicing them into inch-thick slices. Place slices back on paper lined pan. 11. Bake slices for 17 minutes, remove from oven, flip and bake 17 more minutes. 12. Cool slices on cookie rack while preparing the glaze. 13. Whip the glaze ingredients together and spread on the biscotti with a butter knife. Biscotti will be very crumbly, handle with care.
Apple Filling: Saute sliced applies in butter for several minutes. Add sugar and cook for 8 minutes, turning often. If apples are too firm, cover pan and steam for a few minutes. Apples should be crisply tender - not too soft. Season with nutmeg & cinnamon. Mix well. Let stand until lukewarm before using. Filling may b amde several hours in advance an reheated just before pouring into pancakes. Batter for Pancakes: Combine eggs, milk, flour & salt in medium bowl. Beat with electric beater for 2-3 minutes. Melt butter in 10 inch heavy aluminum or cast iron skillet. When very hot, pour batter into skillet and bake at 450 degree oven for 15 minutes. Lower to 350 degrees and bake for 10 more minutes until golden brown and crisp. When pancake puffs up in the center during baking, puncture well with a fork. When done, remove form oven and tun out onto long platter. Drizzle about 2 T melted butter and 2 T sugar over entire surface then spread with sauteed apples. Fold over to enclose apples. Drizzle top with about 2 more T of butter and 2 T sugar. Cut crosswise and serve at once! Yum!
Preheat oven to 400 Degrees. Peel and chop Golden Delicious Apple into Pieces. Squirt with juice of a half a lemon, to keep color. *Topping* Mix together: 2 Tablespoons Dark Brown Sugar, 1/4 Cup Pecans, and 1/2 Teaspoon Cinnamon. Set Aside. *Muffin Batter* Whisk together Dry ingredients: All ingredients from Whole Wheat Flour through Salt. Set Aside. Prepare Wet ingredients in a seperate bowl with a beater or in a mixer by adding in each ingredient one at a time as you beat or mix. Add in remaining ingredients from 3/4 Cup Brown Sugar through Vanilla Extract. *Combine* Add dry ingredients into wet, alternating with Buttermilk. Stir in Apples. Spray muffin tin with cooking spray and fill up each cup. Sprinkle with topping and bake for 20 minutes at 400 degrees. Enjoy. :).
Mix all ingredients in a pitcher, with ice. Store it in the refrigerator to keep the ice from melting and diluting the Sangria.
In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle. Transfer mixture to a serving bowl. Add the remaining ingredients and stir to combine. Will keep in the refrigerator for 2-3 days.
Steam the carrots using a rice cooker/steamer until they are tender, but not mushy. While the carrots are steaming, grate the ginger. Melt the butter in a saucepan and add the ginger. Saute the ginger until fragrant. Add the ginger ale and the brown sugar. Reduce until the sauce coats the back of the spoon. Put the carrots into a bowl, pour the sauce over them and toss to coat. Serve.
Cook cabbage in 1 quart. of boiling water with 1 t. salt for 7-8 minutes. (Include onion, if using). In separate pan, melt butter over medium heat. Remove from heat; blend in cornstarch, salt and pepper. Gradually blend in milk; cook over medium heat stirring constantly until thick and comes to a boil. Drain cabbage well. Arrange layers of cabbage, walnuts, sauce and cheese in layers in greased 1 1/2-2 quart casserole, ending with layer of cheese. You can also add a cup of diced corned beef or pastrami for a wonderful change. Bake at 450F 15-20 minutes.
Put the shanks into a large enough casserole dish, pour over wine, add onions, salt and garlic powder. Cover and bake at 180° for one hour, turning shanks over once. Remove shanks and set aside. Strain off fat and make plenty of brown gravy by bringing to boil the juices in the bottom of the pan, adding flour, and gradually stirring in water, a beef stock cube, and a dessertspoon of soy sauce. Add salt and pepper to taste. Now add sufficient potatoes for the meal, cut into quarters if large and left whole if small, 2 or 3 stalks of celery cut into pieces, about a cup of peas and beans, 3 sliced carrots, a medium sized parsnip sliced, the finely grated rind (zest) and juice of a lemon, 1 teaspoon of ground ginger, 3 bay leaves, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and salt to taste. Put the shanks back in mix everything up and cook for another hour or until the vegetables are tender. Keep lid on casserole while cooking, but after 30 minutes, give it all a good stir and mix it all up again. Tip: Cook it all in the morning and then let it cool down. Later that day, scrape off any fat that has set on the surface and warm it up for an hour in the oven for a really great result.
Combine corn, onion, tomato, green bell pepper, rice and chili peppers in mixing bowl. Set aside. Combine Dressing ingredients and mix well. Add dressing to salad ingredients. Toss to coat. Serve with tortilla chips.
Brush the zucchini lightly with canola oil and sprinkle both sides with adobe seasoning. Light a grill to medium heat and grill the vegetables until soft and charred in spots. Remove from heat, allow to cool and chop into bite-sized pieces. Heat a little oil in a sauce pan set over medium-low heat. Add the black beans and 2 cups of water. Cover and bring to a gentle simmer. Cook for 10 minutes, stirring and mashing the beans a bit. Turn off the heat, stir in the spinach and the roasted vegetables and season well with salt and pepper. To serve, spread the spinach leaves on a serving plate. Heap the beans in the center. Stir the sour cream and chipotle together, and drizzle over the beans. Top with the cilantro and serve.
Blend the pudding powder and about 4 tbsp of the sugar with 6 tbsp of the milk. Bring the rest of the milk to a boil, remove from heat, stir in the pudding powder mixture and bring to a boil again, stirring constantly. Season and serve. You may sprinkle on additional sugar at this point if you like a sweeter taste. If the soup is to be served cold, use an extra 6 tbsp of milk to blend with the pudding powder and boil all of the 4 1/2 cups of milk. If a stronger vanilla flavour is preferred, 3 packets of vanilla flavoured Oetker Sauce Powder may be used in place of the 1 packet of Pudding or Blancmange Powder. For a stronger lemon flavour add a few drops of lemon flavoured Oetker Baking Essence.
Preheat oven to 400°F Coat a glass baking dish with non-stick cooking spray. Combine stuffing ingredients in a medium bowl and mix well. Cut a slit lengthwise through the thickest part of each chicken breast to create a pocket for the stuffing. Spoon about 2 tablespoons of the stuffing mixture into the pocket in each chicken breast. Press the filling inside the pocket securely with your fingers. Pinch the pocket closed, securing with toothpicks. Then, bring the thin fillet of the breast up over the pocket and secure into place with toothpicks. Heat olive oil in a skillet over medium high heat. Beat the egg and milk together until frothy. Season with salt and pepper to taste. Dip the stuffed chicken breast into the egg mixture, coating each side thoroughly. Coat the breast in the bread crumbs and place in the hot oil. Cook for about 2 minutes on each side, until golden brown. Transfer to the prepared baking dish. Bake for 30 minutes, or until juices run clear when pierced. Meanwhile, whisk milk and cream together in a small saucepan over medium high heat. Bring to boil, stirring constantly. Whisk in flour, dill and lemon extract, and season with salt and pepper to taste. Cook until thickened, stirring constantly, 1-2 minutes. Plate each chicken breast, spooning the cream sauce over top (about 2 tablespoons per breast). Garnish with fresh parsley.
Combine 1st 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Refrigerate 8 hours or overnight. Heat oil in a large nonstick skillet over med-high. Remove pork from bag. Add pork to pan; cook 10 min, browning on all sides. Remove from pan. Coat pan with cooking spray. Add onion and garlic; saute 5 min or til lightly browned. Stir in salt, cumin, and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or til very tender. Remove from heat and discard bay leaves. Stir in cilantro and juice.