HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice as directed in electric rice cooker. Lightly salt cooked rice. Slice luncheon meat into 9 slices. Place into lightly oiled frying pan or non stick pan, and brown on both sides. Remove from pan. To make sauce, reduce the temperature to low. Add shoyu, vinegar, sugar and ginger to frying pan. Stir until blended. Mix cornstarch with water, then add to frying pan. Stir and cook until thickened. Turn off heat and add the luncheon meat slices to the frying pan, turning to coat the slices with sauce. Assembly: For the musubii rolls, you can use a cookie sheet as a prep surface for easy cleanup. First lay out a half sheet of the nori and center a rectangular rice press. The edges of the press should reach the width of the nori. Fill Rice press half way with the rice, then press lightly. Add a luncheon meat slice. then sprinkle with rice seasoning (furikake) if desired. Fill mold the rest of the way with rice. Press down firmly. Carefully remove rice press. Bring up one side of the nori and fold around the rice. Seal the sheets with a little water, by dipping your finger in the 1/4 cup of water and then rub the edge of the nori sheet. Fold up the other half of the sheet and press firmly to the wet edge to bond the sides together. Repeat with remaining rice, placing the finished musubi seam side down on a plate. Notes: A little oil on the rice press will keep the rice from sticking. You can slice each roll in half for smaller size party food. In Hawaii, musubi is sold in many convenience stores. Besides Spam, other varieties sold include barbecue, teriyaki or cutlet style chicken.
Spray bottom of 11x7-inch pan with cooking spray. Slice half of cheese to cover bottom. Grate other half and set aside. Mix seasonings with sour cream. Pour half of mixture over cheese. Layer cooked, crumbled, sausage over sour cream. Break whole eggs on top of sausage. Spread on remaining sour cream (dollop, without breaking eggs). Top with remaining grated cheese. Bake at 325°F. for 25-30 minutes, or until set.
Bring corn syrup to boil over mild heat for 5 mins until thick. Put into refrigerator for 4 hours. Dig a hole in the middle of corn syrup& coat with glutinous rice flour. Stretch along the hole, when it becomes a big ring and make it to 8 shape like 2 small rings and put 2 rings together. Repeat till it like silk. Finely ground the peanuts, mix it with sugar. Cut the silk sugar into 6- 8 pieces, wrap it with peanut mixture. Keep covered as it will clump once it is exposed to moisture.
Combine flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. In a small bowl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold in the raisins and chopped nuts. Add the apple butter mixture to the dry ingredients and blend together. Pour half the mixture in a loaf pan that has been sprayed with cooking spray. Gently spread the reserved 3/4 cup apple butter over the batter. Pour the rest of the batter over the apple butter mixture and spread evenly over the top to cover. Bake at 350 degrees for 55 to 65 minutes or until done. To bake "my mistake loaf" just put all the apple butter in the wet ingredients and blend into the dry ingredients. I cut up dried pineapple pieces and added with the nuts instead of the raisins. Pour the whole batter into the loaf pan and bake as above. This makes a heavy moist bread that is delicious. Any kind of nuts can be used and any kind of dried fruit that your prefer. This can be sugar free using Splenda Brown Sugar blend and Margo's Apple Butter recipe using Splenda.
POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces. COVER and simmer for about 15 minutes. TRANSFER to serving plate.
Preheat oven 325°F. Melt chocolate and butter on high for 1-2 minutes Set aside to cool. In separate bowl beat peanut butter and oil. Add sugars and continue to beat til mixture is flour. Add each egg. And vanilla extract, flour, and salt. Stir 1/3 cup into the choclate mixture. Scrape the remaining into a 8-inch square baking pan. Spoon chocolate mixture over batter. Use table knife to zig zag to give marble effect. Bake 30-35 minutes.
Preheat oven to 350 degrees. In a large bowl combine all ingredients except for french fried onions, and mix well. Spray a 6 cup rectangular baking dish with cooking spray, pour in chicken/pasta mixture and top with onions. Bake for 25 minutes or until mixture is bubbly and onions are browned.
In a large bowl, mix together the peanut butter, whipped topping and ice cream. Pour into either a graham cracker or chocolate crust, whichever is preferred.
Put the butter and chocolate into a microwave safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside. In another bowl, whisk together the eggs and sugar. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Spray an 8 by 8 by-2-inch microwave safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chunks on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating.
Preheat oven to 375°F Butter 4 cups of a jumbo nonstick muffin pan or four 3/4 cup ramekins or ovenproof bowls. Using a rolling pin or a glass, starting at the bottom edge, roll bread to flatten. Spread one side of each slice evenly with butter. Gently press butter-side up into pan or ramekins, pleating bread on two sides to fit and making 4 points above edge of pan. Sprinkle about 1 tablespoons of the cheese into bottom of each cup. Bake for 5 minutes until toasted. Crack 1 egg into a separate small cup and drop into toast cup; sprinkle with pepper. Repeat with remaining eggs and toast cups. Sprinkle with remaining cheese. Bake for 13-15 minutes, until center is just slightly jiggly for softly set yolks or until desired doneness. Using two knives or narrow spatulas, carefully lift cups from pan and place on plates.
Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long). Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on a baking sheet. In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed. Set aside. Whisk together the eggs, applesauce, oil and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case. in which less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks. Bake for 55 to 65 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean. Transfer the bread to. a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.
Cook noodles according to package directions. Brown ground beef and garlic in butter. Add tomato sauce, salt and pepper and sugar. In separate container, blend ricotta and cream cheese with sour cream, then add onion and green pepper to cheese mixture. In a greased 9x13 casserole ), put half of the cooked noodles, then 1/2 the cheese mixture, then the rest of the noodles and remaining cheese mixture. Top with the ground beef mixture and bake for 20 minutes at 350. Top with cheddar cheese and bake 10 minutes more, or until melted and bubbly. Great served with a tossed salad and some rolls or warm bread sticks. (NOTE: We often split the layers between 2 small casseroles or foil loaf pans. Freezes well, ((thaw and then heat according to directions) or one to keep and one to give away!).
Preheat oven to 350. Oil 2 loaf pans (or 4 small aluminium ones). Combine sugar and eggs in mixer, then add butter, stir until just mixed. Add pumpkin and vanilla, mix well. In a separate bowl, sift together salt, nutmeg, cinnamon, baking soda, and flour. Add dry mix to wet, stir until just combined. Fold in chopped nuts and dates. Bake for 45-55 minutes, or until knife comes out clean.
put oil in a pan and fry the aniseed. leave to cool. put the orange juice and wine in a bowl and mix. add the oil and aniseed. place the flour in a bowl, and make a hole in the center, and add the rest of the ingredients (except the syrup) and the egg, beaten. mix to form a fine dough, adding more flour if necessary. Roll out and cut into circular shapes, fold in half and fry. once fried, dip into the syrup and sprinkle hundred's and thousand's over them.
Melt 1 package of chocolate in microwave on MEDIUM 3-4 minutes. Stir until chocolate is melted and smooth. Add butter, brown sugar, eggs, flour and baking powder and mix well. Coarsely chop second package of chocolate and stir to mixture along with nuts. Drop by heaping spoonful onto ungreased cookie sheet. Bake at 350°F for 12-13 minutes. Cool for 1 minutes. Transfer to wire rack to cool completely. Store in airtight container.
Soak the vermicelli in hot water for 30 minutes. It must be fully soaked. Boil the chicken leg for 15 to 30 minutes. We are not going to use the leg. We are going to need the soup. You can use the leg for other dishes. In my recipes, there is one dish which particularly needs boiled chicken leg. It is called Spicy and Sour Shredded Chicken. It is a cold dish. If you don't want to use the chicken leg, you can use hot water as the soup. During the time when the vermicelli is soaking, we could prepare the others. Hand shred the pak choi into pieces. Peel the garlic skin off and chop it into minces. Rind the peanuts( I used peanuts, but feel free to directly use peanut kernel. make sure that you keep the red skin). Cut the coriander into 2 cm long. Use a pan to warm the sesame seeds. Make sure that you use the smallest fire, but cook it for 5 to 10 minutes. You could use the same pan to fry the peanut kernels. Firstly, put 2 teaspoons of sunflower oil and warm it. Put the peanut kernel in, and cook it again for 5 to 10 minutes. Again, use medium or small fire. Now, all the preparations are done. If you like soft vermicelli, you can boil it for 5 minutes. If you like hard ones, then just skip it. However, you need to boil the pak choi for 1-2 minutes. After that, pour all water away, put the vermicelli in a bowl and put the boiled pak choi on it. Put 4 teaspoons of sunflower oil into a wok. Warm it, and then put in cayenne pepper and thick broad bean sauce( If you really like spicy like I do, 1 teaspoon of thick broad bean sauce wouldn't be enough, you can put more. I put 5). Make sure that you use the smallest fire. Wait till the cayenne pepper and thick broad bean sauce are dissolved in the oil, and you can see the oil turned to red. Put in the chicken soup which is made before( hot water would also be fine). Change the fire into the biggest, and wait till the soup is boiled. Put in the Chinese red pepper powder, five spice powder, light soy sauce, rice vinegar( other vinegar is also fine, just make sure it is dark one, not the white one), and salt. Cook for 30-60 seconds more, and turn off the fire. Pour the soup into the bowl with vermicelli till the soup overflow the vermicelli. Last, put in the warmed sesame seeds, the fried peanuts, the chopped garlic, and the coriander. Actually, these four are not necessary. You can choose according to your tastes. Enjoy your Hot and Sour Rice Noodles. If it is not hot enough, you can put more cayenne pepper. If it is not Sour enough, you can put more vinegar. It is OK to add more of these two things afterwards.
Boil potatoes in salted water for 20-25 minutes or until tender when poked with a fork. Cube potatoes while still warm into large mixing bowl. Whisk all remaining ingredients except celery in small bowl or cruet to make viniagrette. Pour viniagrette over warm potatoes, add celery & toss gently. Serve any temperature you prefer: warm, room temperature or slightly chilled.
Make the gelato: In a saucepan whisk together the half-and-half, the milk, the ricotta, and the sugar, add the cinnamon stick, and bring the mixture just to a boil, stirring. Remove the pan from the heat, add the zest, and let the mixture stand, covered, for 10 minutes. Force the mixture through a fine sieve set over a bowl and stir in the corn syrup and the vanilla. Chill the mixture, covered, until it is cold and freeze it in an ice-cream freezer according to the manufacturer's instructions. Pack the gelato tightly into six 1/2-cup dariole or other molds, cover each mold with plastic wrap, and freeze the gelato for 30 minutes, or until it is ready to be served. Make the blackberry sauce: In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Working carefully and quickly, stir in the water, the blackberries, the lemon juice, and the creme de cassis (the mixture will bubble up), stirring until mixture is combined well, and cook the mixture over moderately low heat until the caramel is dissolved. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is cold. Divide the sauce among 6 dessert plates, unmold the gelato, and arrange it in the center of the plates. Garnish each serving with some of the mango and the blackberries.
Combine dry ingrients and mix. Combine wet ingredients and mix. Sift in dry into wet and fold in gently. Bake in preheated oven at 400 degrees for 20 minutes (adjust to your oven). Let cool and cut into 20 squares.
Preheat oven to 325 degrees Cut a few slits on top of roast to allow bacon to flavour meat. Spread mustard evenly all over roast. Sprinkle with thyme. Place roast in pan and wrap bacon around meat tightly. (on top and sides) Bake at 325 degrees for 1 3/4- 2 hours Add onions to roast 40 minutes before finishing time. Remove roast from oven to carving board and let sit for 15 min before slicing. Serve with onions, bacon slices and gravy-- enjoy.
Bring water and salt to a boil. Stir in the rice and boil until rice has absorbed all (or most of) the water, about 10 to 15 minutes. Drain the rice (if needed) and return rice to the pot, and cover to keep warm. Meanwhile, in a large frying pan, melt the ghee (or butter) with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes. To serve, stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeno, tomato, and cilantro.
Blend all ingredients together in a food processor. (Mixer can be used but it takes a long time to get it smooth.) Let stand in refrigerator 24- 48 hours and serve with Crackers or Celery sticks.
Add all ingredients to a blender. Blend until slushy and strain into a Margarita glass.
Cook pasta until al denta; drain. Remove sausage from casings and scramble fry. Remove the grease. Slice peppers and add to the sausage. Add 2 cans of tomato soup and 1 can of water. Add the basil and oregano. Simmer 20 minutes, covered. Add to cooked penne. Top with grated parmesan cheese, if desired.
Mix the sauce ingredients in a small bowl and set aside. In a very large pot of boiling water, parboil the crab for 3 minutes. Take out of the water and drain. Rinse the crab with cold water and drain again. Pull off the top shell in one piece and reserve for additional garnish. Remove and discard the gills and the spongy parts under the shell. Twist off the claws and legs; crack them with a cleaver or a mallet. Now cut the body into 4 pieces. Now in a large heated wok, add oil and swirl to coat the sides of the wok. add the garlic, ginger, and chili, and stir fry for 1 minute. Add the crab, and stir fry an additional 2 minutes. Now add the sauce, reducing the heat to low. Cover and simmer, stirring once or twice, till the crab is cooked (6-7 minutes). Finally stir in the egg and cook just until it begins to set (1 minute). Arrange the crab and top shell on a large platter. Pour the sauce all over the crab and garnish with the green onion. Serve right away with crusty bread to soak up the sauce.
Preheat oven to 300°F. Remove seeds from squash and wash thoroughly to remove as much pulp as possible. Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes. In a small bowl, whisk together melted butter, vanilla, cinnamon and sugar. Add seeds to mixture and toss until thoroughly coated. Onto a medium baking sheet, spread into a single layer. Roast for 40 minutes or until seeds are crisp and lightly browned. Remove from oven and allow to cool completely before stirring or storing in an air-tight container. The seeds should keep for one to two weeks.
Mix cream cheese with sour cream, egg yolks, starch, vanilla, sugar, lemon zest and juice. Beat egg whites until soft peaks form; fold under. Mix crumbled cookies with margarine and press into springform with baking paper. Cheese mixture on top. Bake at 170°F for about 45 minutes (until it's more or less firm to the touch). Leave in form and let cool down for about 10 minutes. Spoon passionfruit pulp over the cake and spread; sprinkle a little caster sugar over.
SAUCE: Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight. POTATOES: eat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry. Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes. Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce. NOTE: Prepare the sauce the night before. It takes time for the flavors to meld. Allow the sauce to come to room temperature for serving. Fries can be cut and rinsed hours ahead of time and left in a bowl of cold water for use later in the day. Once fries have received their first fry they can sit for an hour at room temperature. This works well when trying to time dinner preparations!
Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours. Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes. With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde. Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.
Preheat oven to 350°F. Line a 9 x 13 x 2" rectangular pan with aluminum foil. Set aside. Sift bread flour, cake flour and salt 3x. Set aside. In a small saucepan, melt butter over low fire. Remove from fire and stir in the cocoa. Set aside. In the bowl of the mixer, beat eggs and sugar until light and fluffy at medium speed for about 5 minutes. At low speed, stir in cocoa mixture, walnuts, vanilla extract and the sifted dry ingredients. Pour mixture into the prepared pan. Bake for 45 minutes or until done. Cool on wire racks. Cut into bars. Brush top with light syrup.
In large pan, saute garlic, onion and red pepper in oil over medium heat until soft, about 5 minutes. Add beans, tomatoes, broth, herbs, olives, salt and pepper. Bring to a simmer. Add shrimp; cook 3 minutes. Turn into large baking dish. Top with bread crumbs mixed with parmesan cheese. Bake in preheated 400-degree oven until bubbly, about 20 minutes. Brown top under broiler if desired. Serve with French bread.
In a big saucepan, melt the butter; add the onions, salt and pepper, and mustard. Saute over low heat, stirring occasionally, until onions are browned (20-30 minutes). Add the flour and stir until smooth. Add the stock and wine; stir constantly until mixture comes to a boil. Lower the heat and simmer, covered, for 30 minutes. Note: can be made in the crock-pot and cooked on LOW all day after the ingredients are browned. To serve: place French bread slices in oven-proof bowls, add cheeses over the bread. Pour soup over the bread and place bowls under the broiler until the cheese melts. Note: I put the bowls on a baking sheet then place them in the oven under the broiler.
Cook ground beef over medium heat stirring until brown,drain,stir in seasoning mix,then tomato paste,and water bring to a boil,reduce heat,cook noodles in sepereate pot,drain when done ,stir meat in mixture,add corn,1 cup of cheeseturn into a casserole dish,make sure you butter it lightly to keep from sticking, after you layer all of this in your pan top it off with the remailing cheese and bake 350 degree in oven for about 30 minutes or until cheese is melted to suite your taste,this is a fast great meal kids love it!
saute vegetables in butter over medium heat until soft. add all other ingredients and stir well bring to a boil reduce the heat and cover. turn heat to low for 25 minutes.