HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the sauce: Pour 1-2 tbs sesame oil in large frying pan/wok over medium heat. Ad 1-2 tbs of soy sauce, 1-2 tsp minced garlic, 1 tbs peanut butter and 1 tbs tahini. Stir until mixed into a thick consistency, about 30 seconds. Immediately add tofu and stir to coat. Stir intermittently, allowing tofu to brown before stirring. When tofu is browned remove from pan and set aside, cover to keep warm. Repeat sauce process above, being perhaps a bit more liberal with oil and soy sauce. Add cooked spaghetti and mix through. Add spinach and mix again. Heat and taste test for flavor. Add tofu when spaghetti is hot, and sprinkle with with sesame seeds. Toss and serve.
Prepare sour cream dressing and refrigerate. Toss fruit in bowl, cover and refrigerate up to 1 hour. Just before serving combine, dressing, fruit and granola and toss until fruit is well coated.
Preheat the oven to 425°F. Mix together the cumin, garlic, marjoram, paprika, and salt in a small bowl. Rinse the chicken pieces and pat dry. Rub the spice mixture all over the chicken. Pour the olive oil onto a large baking sheet and spread it around. Roll the chicken pieces in the oil until lightly coated on all sides, then arrange them neatly in a single layer without touching. Bake for 20 minutes. Flip the pieces over and bake for another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve hot or at room temperature.
In bowl of a stand mixer, whisk together yeast and warm water until creamy. Using dough hook, add the flour and salt. With the mixer on low speed, slowly add the cool water. Mix until a smooth, elastic dough forms, 5 to 8 minutes. Remove the dough hook, cover the bowl with plastic wrap and let the dough rise in the refrigerator for 8 to 24 hours. Grease a double baguette pan and lightly sprinkle with cornmeal. Divide the dough into two 12-by-6-inch rectangles. Form the dough into baguettes. Transfer baguettes to the prepared pan, laying each seam-side down. Cover with plastic wrap and let proof overnight in the refrigerator. When the dough has proofed completely (see Chef Tip: The Poke Test), preheat the oven to 375°F Lightly flour the top of each baguette. With a razor blade or very sharp paring knife, score the top of each baguette lengthwise 3 to 4 times. Place the pan in the center of the oven and bake until crusty and golden, about 30 minutes. Chef's Tip for Mixing Dough: When first combining water and flour, it is essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water. Chef's Tip for The Poke Test: Poke the refrigerated dough with a finger. If the indentation holds, you're ready to bake. If dough bounces back, let it sit in a warm spot until it passes the test. Chef's Tip for Forming Baguettes: Divide the dough into two rectangles. Fold the long edge of one rectangle over to meet the other edge and pinch the seam to seal. Roll up into a log, flatten, fold, and pinch again. Continue 2 or 3 times more until you have a baguette long enough to fit your pan. Repeat with the remaining dough.
In a skillet, saute onion in oil until tender. Add chicken and brown on all sides. Add cola, ketchup, and seasonings. Cover and simmer for 25-30 minutes or until chicken is cooked. Remove chicken and keep warm. Combine cornstarch and water until smooth, add to skillet. Bring to a boil. Cook and stir until thickened. Return chicken to pan and heat an additional 2 minutes. This is great served over brown rice.
Heat oven to 325oF (160oC). Mix cereals, snacks and pretzels in a large bowl; set aside. Heat corn syrup, honey and margarine to boiling in 1-quart (946 ml) saucepan over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Pour over cereal mixture in bowl, stirring until evenly coated. Spread in ungreased 15 1/2-inch baking pan with sides. Bake 20 minutes, stirring after 10 minutes. Spread on waxed paper or aluminum foil; cool completely. Break into bite-size pieces. Store in airtight container.
Heat butter and olive oil in a large skillt over medium heat until butter is melted. Add onions; stir to coat with butter/oil. Cover and cook 10 miutes or until onions have wilted; stirring occasionally. Remove cover, increase heat to medium-high. Sprinkle with sugar; stir to combine. Cook 25-30 minutes or until onions are deep golden brown, stirring frequently If necessary, reduce heat to medium to keep onions from sticking. Stir in 1/2 tsp salt and 1/4 tsp pepper. *Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*. Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch. Add 2 tsp of the salt. Bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain. Return to saucepan; cover to keep warm. Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot. Reheat caramelized onions over medium heat until hot. Press potatoes through potato ricer into medium bowl or mash with potato masher. Stir in milk/butter until potatoes are creamy. Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.
Preheat the oven to 180C/360°F. Warm the milk and then add the honey, sugar and butter stirring well. Put the flour, baking powder, ground ginger and quatre -epices in a mixing bowl, make a well in the middle, break the egg into it, and add the milk mixture. Mix well (or just throw the whole lot into a food processor). Add the crystallised ginger and mix well once again. Pour into a well buttered 23-cm loaf tin and bake for 25 minutes. Lower the heat to 150C/300F and cook for a further 15 minutes. Remove from the tin and cool on a wire rack. Store wrapped in clingfilm to keep it moist.
Brown meat and onion. Stir in seasonings, soup, tomatoes and rice. You may need a little bit of extra water if using brown instant rice. Bring to a boil, and then reduce the heat. Simmer for 5 to 10 minutes, stirring occasionally, until rice is cooked. Serve with sliced olives (optional). Salt and pepper to taste.
Note: You can save a lot of time here if you have a bread machine that has a manual setting that allows the bread machine to stop after the mixing and first rising and not go into a Bake cycle. Many of the better machines have that option specifically so you can make rolls instead of a whole bread loaf. If so add the above ingredients to your bread machine, remembering to separate one egg and reserve it's egg white for later as explained in step 3. Set the bread machine to the manual cycle so it will mix but not bake. Then after the bread machine is done follow the recipe from step 5 on. In electric mixer, combine 3 1/2 cups flour, yeast, and salt, blending well. Separate one egg; set white aside. Add yolk and remaining egg, hot water, honey, and oil to flour mixture. Mix vigorously, then knead with dough hook for about 6 minutes, adding flour if sticky, until smooth and elastic. Or turn out onto floured board and knead about 10 minutes. Place in greased bowl, turning to grease top. Cover with plastic wrap and damp towel. Let rise in warm place about 30 minutes. Punch down; let rest 5 minutes. Divide evenly; shape into 16 balls. Arrange in greased 9-inch layer cake pan, working from outside in, placing 10 around perimeter, then 5, and 1 in center. Lightly beat reserved egg white and brush over rolls. Sprinkle with sesame seeds. Cover and let rise until doubled, about 15 minutes. Bake at 350 degrees about 22 minutes, until golden brown. Serve warm.
Preheat oven to 400°F In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside. In a large bowl cream together the shortening [I used olive oil spread instead of shortening]and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well. Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined. Spoon mixture into well-greased muffin or mini-muffin tins. Bake the muffins on the middle rack of your oven approximately 18 to 20 minutes, or until a tester comes out clean. (Subtract a few minutes for mini-muffins). Remove from oven and turn the muffins out on a wire rack and let them cool. To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.
Combine coconut milk, chicken broth, raisins, and jerk seasoning in medium saucepan. Cover and bring to boil on high. Stir rice mix into boiling mixture. cover, return to boil, and cook 2 minutes stirring occasionally. Reduce to low:cook 20 minutes covered, without stirring, or until rice is tender. Stir in peas cover and cook 5-6 minutes until peas are heated.
Wash the chicken well, removing any excess fat pockets, and trimming the skin lightly if desired. Loosen the skin from the breast and leg meat carefully. Take out any innards trapped in the bones of the cavity and let fresh water clear it out. Dry the chicken well, all of you. Combine the thyme, garlic, salt, pepper, and olive oil in a bowl. Stir well, adding the lemon zest, and strained juice, if desired. Slather some of the mixture into the cavity of the chicken. Put in the chopped bacon. Massage the remainder, as deeply as possible, into the breast and leg meat, reaching deep into the drumstick, and around the thighs. Tie the chicken legs. If any of the skin tears along the seam of the breast, tape it back together with toothpicks. Fit a roasting pan with a rack and add broth to a level that will not touch the chicken. Lay in the hen, breast side down and roast at 350 for 40-50 minutes. Retrieve the chicken from the oven, turn, breast side up. Continue roasting at 350 until done, and the breast registers 165 degrees in the thickest part. Make sure to take its temperature periodically, I find that people have other things to do and let the chicken cook lazily, thinking that it is never going to be done, and then go to check it, to find that it has already ruined. Check it, at least twice. Transfer to a plate, cover loosely with foil, and discard the rack. Transfer the drippings to a measuring cup. Retrieve off most of the fat, you can save some out to add back to the pan, if you feel the desire to have it a little richer, I don't really like a fat gravy. Taste the drippings, add more broth if desired. Do not have it too salty. Mix some cornstarch into a bowl with a little water or room temperature stock (about 2 tablespoons starch). Bring the drippings to a simmer in a small saucepan. Let the pan be slightly below the boil, and add in the starch, by degrees until it is thick and proper. Cook, if needed, then serve with the roast, carved up at table.
preheat oven to 350. Line a 9 x 13 baking pan with parchment paper, and spray with cooking spray. Melt the butter and sugar in a saucepan over low heat. Let it cool slightly then transfer to a mixing bowl. Add the vanilla and then gradually add the eggs while mixing thoroughly. Sift the dry ingredients together then add to the butter and egg mixture stirring in gently only until all ingredients are wet. Stir in the chocolate chips and nuts (if using). Pour batter into the prepared pan, and bake for about 35 minutes. Don't over bake! Let cool in the pan then turn out, and remove the parchment paper. Cut into 12 pieces.
Rub salt onto chicken breasts and place in bottom of crock pot. In a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over chicken breasts. Place lid on crock pot and top with kitchen towel using instructions in description above. (My crock pot is only 3 months old and I still do this.) Turn crock pot on high and allow to cook 1 hour. Turn on low for 3 or 4 hours. NOTE: I have tried leaving crock pot on high the entire time and this dish was done in 3 1/2 hours. Lift lid and quickly place orange slices over chicken without stirring. Cook an additional hour. Combine cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes. Serve over cooked rice and enjoy!
Cream butter, add sugar and vanilla. Add eggs, melted chocolate, flour and salt. Bake at 350F for 40-45 minutes in a greased 8X8 pan. To make Icing: Melt butter, chocolate and water together and remove from heat. Add icing sugar and vanilla. Pour icing over brownies and refridgerate. Easily doubled for 9X14 pan.
--PIZZA--. Spread garlic on dough. Top with 1/2 cup Asiago cheese and all of the proscuitto. Arrange artichoke hearts on top. Sprinkle with remaining cheese. Bake at 400F until cheese melts and begins to bubble (10 to 15 min). **ROASTEDGARLIC**. Cut top off pointed end of garlic bulbs. Place on shiny side of aluminum foil and wrap. Bake at 400F for 1 hour or until tender. Puree or mash (can be frozen up to 3 months).
Prepare ground beef in 10 inch skillet as you would for tacos according to taco seasoning packet. Layer tortilla chips over ground beef. Spread cheese over chips. Cover and cook about 5 minutes until cheese is melted. Serve with sour cream on side.
Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned. Stir in chorizo and continue cooking until heated through. Tip the mixture into a bowl and stir in the chickpeas and peppers. Splash with sherry vinegar and season with salt and pepper. Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread. Cooks note: I also added a splash of EVOO.
Place 1 Tbs. butter in a medium skillet and melt over med. heat. Add chopped green onion and garlic powder to butter and cook until onion is tender. Stir often to keep onion from burning. Once onion is softened, add the tater-tot crowns and cook until brown and crispy; turning occasionally. Crowns will start to break apart. While tater crowns are browning, add eggs to a large glass mixing bowl. Add the 2 Tbs. water to the eggs and scramble with a fork. In a large skillet, melt 1 Tbs. butter on medium heat. Pour the eggs into the large skillet and allow the bottom to start to set. Add salt and pepper to the egg and scramble. Cook eggs until they are nice and fluffy and set. Place a scoop of the tater-tot crown mixture on a plate and sprinkle with a little cheese, top the mixture with some of the fluffy eggs and another sprinkling of cheese. Top with sour cream, salsa or both if you so desire and enjoy! Note: When making scrambled eggs, you should never mix them with milk (unless your making French toast). Milk causes the eggs to weep and be less fluffy.
Combine the first 6 ingredients in a medium bowl, tossing well. Combine the vinegar and remaining ingredients, stirring well with a whisk. Pour the vinegar mixture over sprout mixture, tossing gently to coat. Cover and chill.
Prepare spaghetti according to package directions; drain, rinse with cold water, drain again. Put spaghetti in a large bowl; set aside. In a big skillet, heat 2 tablespoons sesame oil. Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes. Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted. Remove skillet from heat and let cool. Spoon spinach mixture over spaghetti. Add in the chicken and water chestnuts. In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine. Pour over pasta/spinach/chicken; gently toss to coat. Serve immediately.
In large saucepan, cook noodles per package directions until just tender; drain. While noodles are cooking, combine cottage cheese, cream cheese and egg in a small bowl. Beat until fluffy. In skillet, brown onion and bell peppers until softened. Add ground beef and cook until meat is browned; drain off fat. Stir in tomato sauce, salt, marjoram, pepper and the cooked, drained noodles. Place half of this mixture in a greased 10x6-inch baking dish. Spread cheese mixture over meat mixture. Top with remaining meat mixture. Sprinkle top with Parmesan cheese. Bake (uncovered) at 350 degrees for about 40 minutes, until heated through and bubbling at edges.
Spread the nuts on the bottom of a 8x8-in square pan. Heat the sugar and butter. Boil on med heat, stirring constantly for 7 minutes (start your timer once you see bubbles). Immediately spread mixture evenly over the nuts in the pan. Chill until firm. While still hot cut into squares. Delicious!
Mix all ingredients together except pork. Heat up grill and grill chops 4 to 5 inches from hot coals. Grill 10 to 12 minutes or until pork is no longer pink. Brush occasionally with sauce. Discard sauce after grilling.
In a heavy skillet, cook sausage over moderate heat, stirring and breaking up any lumps until it is cooked through; transfer with a slotted spoon to paper towels to drain oil. Add olive oil to skillet; Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened. Add the bell peppers and sliced fennel; cook over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened. Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes. Add cream and boil the mixture until it is thickened slightly and reduced by about one third. Cook pasta until al dente; drain. Mix fennel, sausage mixture into pasta. Serve immediately with grated Parmesan.
Place tofu, eggplant, semi-dried tomatoes, zucchinis, shallots, 3 cloves garlic, lemon juice, olive oil, parsley and salt in pepper in food processor. Process until a fine mixture is produced. You don't want the mixture to be too chunky - it should have a ricotta-like consistency. Place one teaspoon of tofu mixture in the middle of a wanton wrapper. Brush sides of wrapper with water and place another wrapper on top. Firmly press down on all sides to ensure that the wrappers are sealed - if wrappers aren't sealed firmly, water will enter and produce a soggy tortellini. Using two wanton wrappers per individual tortellini makes a larger piece, so you may want to use one wrapper and fold over to make smaller pieces of tortellini. Continue step two until all wanton wrappers have been used. In a large pot, boil water and add some salt and olive oil. In batches of about ten, place tortellini into boiling water. The tortellini is ready when the pieces rise to the top of the pot, much like when cooking gnocchi. Continue process until all tortellini is cooked. In a separate pan, add butter and garlic. You may need to adjust the measurements of butter and garlic depending on your tastes. Be sure not to let the garlic over-brown as this will produce a bitter taste and spoil the dish. Cook for about two minutes, or until all butter is melted. At this stage I like to add a cup of baby spinach to the butter/garlic sauce, but you can omit this if you like. Serve tortellini with garlic butter sauce on top.
Mix together flour, sugars, salt, nutmeg and oil. Set aside 1 cup of mixture for topping. Add 2 cups chopped ripe pear to the rest of the above mixture. Add egg, buttermilk, baking soda, and baking powder. Topping: Add ginger and pecans to 1 cup of reserved mixture. Spread in greased 9" x 13" x 2" sheet pan. Sprinkle topping over top. Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.
In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. For dumplings: In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.).
Preheat oven to 400°. To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat. Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.
Combine salmon and lemon juice in bowl; cover and refrigerate overnight, stirring occasionally. Drain salmon well and combine with remaining ingredients. Chill before serving.
Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender. Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot. Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low. Spray deep pie dish (I use quiche' dish) with Pam. Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture. Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam. Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.
Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 - 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!
In a mixing bow, combine cake mix, egg and milk. Add bananas; beat on medium speed for 2 minutes. Stir in pecans. Pour into 2 8"x4"x2" loaf pans or 1 bundt cake pan. bake at 350 F for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.