HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat grill to high with cover closed till you hit about 400 degrees. Toss wings in a few tablespoons of oil and season with salt and pepper on both sides. Place on the grill in single layers and grill until golden brown on both sides about 10 to 12 minutes per side. (For those that are not too familiar with grilling, preheating your grill to 400 degrees is a great way to clean your grill before cooking a new item. Simply wait till your covered grill hits 400 degrees and then using a grill cleaning brush, scrub off the chard left overs. Heating your grill up to 400 degrees also creates in my opinion the best heat to start off your grilling as you'll for the most part not want to cover your grill again through out the cooking process. It's also equally as important to watch your wings to make sure your wings aren't being overly chard on the outside, this just comes with practice!). Puree the Chipotle peppers in a processor with the adobe sauce that they usually come with. You can buy these Chipotle peppers with adobe sauce in almost any large market. For this recipe you'll only need to buy the smallest can, since this recipe only calls for about 2 to 3 tablespoons worth. On a medium heat setting on your stove, combine together the vinegar, orange juice, Dijon mustard, chipotle puree, honey, oil, and peanut butter in a medium sauce pan. Season with salt and pepper, to taste. After cooking the mixture on medium for 5 mins, reduce (allow sauce to thicken) this mixture on a low to medium heat setting for about 10 mins, stirring occasionally. (meaning you'll need to have the sauce pan uncovered during the whole processes to allow the moisture to escape). Pour the hot sauce mixture into a large wok or a large pot and bring to a boil(About medium to high stove setting should do the trick). Add the wings in batches (about ten wings depending on how large your wok or pot is) and coat for about 2 minutes making sure that the wings are well coated. Once done, plate them and enjoy!
Heat grill to high. Brush the cut sides of nectarines with oil. Grill cut side down until caramelized and brown, about 2 minutes. Turn nectarines over and grill for 1 or 2 minutes more, until the flesh is almost soft. Place the nectarines cut side up on a platter and divide the cheese among the cavities. Drizzled with honey and grind fresh pepper over the top. Serve immediately. Yum!
Flash freeze the pork for 30 minutes so it is slightly firm, this will enable you to cut it VERY thin, without moving around so much! Prepare all the veggies. In Japan they like to cut little designs in the mushroom tops! We stuck with simple Xs. Mix the Sukiyaki sauce. Heat a large skillet to medium-high. Add a tablespoon of oil and a few pieces of meat. stir the meat around moving the oil over the bottom of the skillet. Then add about a 1/3 inch of sauce to the skillet. Pile the meat, tofu, noodles and veggies in the skillet. Allow the ingredients to cook down for several minutes--stirring occasionally until it's cooked through. Remove the sukiyaki and serve over sticky rice (sushi-style rice) and repeat with the rest of the ingredients!
Whip the heavy cream until it begins to thicken. Sprinkle with confectioner's sugar and continue to beat the cream until it makes a soft lazy peak. Fold or gently whisk in the creme fraiche.
Mix all ingredients and mix well (do not beat). Pour into 9"X13" cake pan. Bake at 350 degrees for 45 minutes.
Preheat the oven to 425°F, and line a large baking pan with nonstick parchment paper. Cut the salmon into 1-inch cubes and place in the freezer for 20 minutes. Once chilled, pulse in a food processor. Don't overprocess-you want to retain some pieces of fish for texture. Beat the egg in a large mixing bowl. Add the scallions, pickled ginger, wasabi powder, cilantro, lemon juice, soy sauce, breadcrumbs, salt and a sprinkling of pepper. To test the meatball's flavor heat a small skillet over high heat. Break off a small amount of the mixture, flatten between your fingers and fry until cooked. Taste to check the seasoning and add more lemon, ginger or wasabi powder if necessary. Mix the two types of sesame seeds together and spread them out on a plate. Form the salmon mixture into 12-16 balls, each about 2 inches in diameter, packing each one firmly. Roll the balls in the sesame seed mixture and place them on the prepared baking pan. Bake on preheated oven at 350 degrees for about 20 minutes or until the meatballs are browned and cooked through. Careful not to overcook.
Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute. Coarsely chop the artichokes (or crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, parsley(if using), milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by heaping tablespoonfuls into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a warm oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and sprinkle with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired.
Combine Cool Whip, peanut butter, sugar, and cream cheese and mix well. Once mixed pour into pie crust. Once in pie crust take Reese's topping and make a checked pattern on the top. Chill for at least 1 hour before serving. (Also great frozen in freezer).
In a large skillet, saute pork in oil until no pink remains; drain. Add the beans, soup, tomatoes, chilies, rice water, salsa and cumin; cook and stir until bubbly. Pour into an ungreased 2-qt baking dish. Bake, uncovered, at 350 for 30 minutes or until bubbly. Sprinkle with cheese, let stand a few minutes before serving.
Over medium high heat add olive oil to a large pot - add onions, salt, pepper, carrots and garlic, saute till onions are clear. Add clam juice, white wine, chicken stock, ginger, cilantro and soy sauce cook for 4 minutes. Add fresh shrimp, sesame oil, red pepper flakes, corn and pea pods, cook till shrimp turns nice and pink approximately 6 minutes - add coconut and serve immediately.
Chop long green onions, carrots, and bacon into little pieces. Put 400g warm rice into a bowl and mix raw egg with it throughly, make sure the egg is coating the rice totally. Fry the egg and rice mix with olive oil in a frying pan. When the rice starts to spatter, add all the other ingredients except soy sauce and sake. Fry all of the contents. Add soy sauce and mix it throughly. Add sake and mix it throughly. Lastly, add salt and pepper to taste.
Put all the ingredients in a stainless steel bowl and whisk until the cream holds its shape. Refrigerate the cream until ready to use. Double cream should be used within an hour after it is made. If you wait longer, you will need to re-whip it slightly.
Preheat the oven to 300 degrees. Lightly spray the cups of a 12-cup muffin pan with nonstick spray oil or line them with paper or foil muffin cups. In a medium bowl, combine the hot water and molasses, stirring until well blended. Add the milk and mix to combine. In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt. Use a spatula to fold the liquid mixture and pecans into the dry ingredients just until the flour is incorporated; do not overmix. (The batter will be dark mocha-colored and dense.) Fill the cups almost to the top and bake for 45 minutes to 1 hour, until the muffins are set. Serve warm.
Thread veggies alternately onto 8 long *skewers. (*If using wooden ones, soak in water first.). Combine remaining ingredients, brush part of mixture over veggies. Place skewers onto grill about 6" above heat. Grill 20 minutes, turning and brushing veggies with butter mixture.
Preheat oven to 350 degrees F. Cream together margarine, brown and white sugars and vanilla extract until light and fluffy. Add egg and beat well. Sift in flour, salt, baking powder and soda. Stir in oats and coconut. Lastly, stir in pecans and Skor bits. Form into tablespoon sized balls (or use a 1 ounce ice cream scoop) and place a dozen at a time on a shiny baking sheet sprayed with Pam. Do not flatten. Bake for 12 to 14 minutes. Remove immediately to a cooking rack.
Soak beans in bowl for several hours or overnight. Rinse twice. Place rinsed beans in large soup pan. Add sliced onion (both red and white), garlic, ham hocks, and basil to pan. Cover beans with water. Add Worcestershire, liquid smoke, paprika, chili powder, salt, and pepper. Cook on low for 3-4 hours, adding water if necessary to keep beans covered. Stir occasionally. Discard ham hocks prior to serving.
Sauce -- In a small pot, add the orange juice, butter, and rosemary and bring to a boil. Reduce the heat and simmer until reduced by approximately half, this should take about 5 minutes. Remove the rosemary sprigs. Add the jelly and whisk well to combine. Continue to simmer another couple of minutes just to heat through. Just brush or baste on your meats or chicken as it bakes or grills. I often just season my meats or poultry with salt and pepper and then baste often. I treat the glaze very much like a BBQ sauce.
Eggless Cake: Put sugar in mixing bowl. Add spices then buttermilk slowly mixing together. Mix together flour, soda raisins and nuts and add to buttermilk mixture. Blend thoroughly. Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes. Japanese Fruit Cake Filling: Combine all ingredients and cook until thick. Put between cake layers.
In large bowl combine dry ingredients. Add liquid ingredients. Mix thoroughly. Remove dough to floured board. Knead till elastic; when you poke your finger into the dough, it will spring back immediately. Oil dough and let rise till doubled in oiled bowl. Dough can also be mixed, kneaded and allowed to rise on the dough only cycle of a bread machine. That's how I do it. Punch down, knead again till springy, let rest a few minutes, form into loaves. I form loaves by flattening the dough and folding into thirds. Place in oiled pans or on oiled cookie sheet. Bake at 325 to 350 for 50 minutes or until done. It should sound hollow when thumped on top. Remove from pans. Try hard to let cool before cutting with a sharp serrated knife.
In a large stockpot or dutch oven, saute' onion, celery, green pepper and garlic in oil until PARTIALLY tender. Push aside in the pot. Add ground meats and brown. Chop meat into rather large chunks -- not too small. Mix meat and saute'd vegetables well. Add tomato paste, tomato sauce and stewed tomatoes and stir, mixing well. Add sliced mushrooms and whole mushrooms with liquid. Stir. Add all the spices including the grated Parmesan cheese. Mix thoroughly. Bring to a boil. Stir and simmer for AT LEAST 1 1/2 hours, stirring frequently. Serve sauce OVER cooked, drained and buttered VERMICELLI pasta. Sprinkle additional grated Parmesan cheese on top, if desired.
Fill a cocktail shaker halfway with ice. Add in vodka, sour apple liqueur, butterscotch schnapps, and apple juice. Shake vigorously for 5-10 seconds. Strain drink into a chilled cocktail glass; garnish with an apple slice.
Toast the buns. Warm the chicken if using the leftovers from a barbeque party. Spread the dressing on the buns. Add the chicken. Top with Parmesan and lettuce. Serve.
Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough. Knead the dough well. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most. Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. When they are done (brownled slightly) take them off and let the cool on a wire rack. Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat. Combine the Katakuriko with the small tablespoon and a half of water. When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat. Grill the dango slightly and add the sauce to taste. YUM! Anime-licous!
Bend the large thyme sprig and drp into a cocktail shaker. Fill the shaker with ice. Measure in the vodkas, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a mmartini glass. Top with a splash of Champagne. Float a pear slice and a thyme sprig in the drink for garnish.
Drain crabmeat & toss lightly with chives and lemon juice. Layer bread, cheese and crab in a casserole. Drizzle with melted butter. Combine milk, eggs, salt, Tabasco & dry mustard and pour over casserole. Cover with foil and refrigerate overnight. Preheat over to 350. Bake for 50-60 minutes. Garnish with more chives.
Mix oatmeal salt, and sage. Add onion and eggs. Drop by large spoonfuls onto a hot non-stick skillet sprayed with cooking spray. Brown on both sides. Mix soup and water, pour over burgers. Cover, simmer on low for 20 minutes.
Combine all the ingredients in a 4 quart crock pot and mix thoroughly. Cover and cook on low 8-9 hours . Serve hot with warm corn tortillas.
Cream butter in a large bowl with mixer. Add brown sugar, 1/2 cup white sugar, vanilla and egg. Beat until light and creamy. Add sifted dry ingredients and mix well. Chill for 1-3 hours until firm enough to roll-out. In a meantime, add dates to a sauce pan with 1/4 cup white sugar and 1/4 cup water. Bring to a boil, stirring often. Reduce heat to a simmer, and cook 5 minutes. Add nuts. Remove from heat and cool. Separate dough in half and roll each half into a 9x12 rectangle. Spread each rectangle with filling. Roll each rectangle into a log. Wrap in wax paper and freeze overnight. Slice into 1/8 inch thick cookies and bake on a lightly greased baking sheet at 375 degrees for 10 minutes.
Make the Ranch Spinach Dip first to give the flavors a chance to marry and chill. Cook the spinach as package directs, then put in a drainer and squeeze out all the moisture, then wrap a clean towel around and squeeze out the excess moisture, set aside. Next chop the shallots you want about 1/3 a cup here. Chop the fresh chives. Chop the water chestnuts, or buy them that way. Put the cream cheese in a medium bowl and add the ranch dressing, whip with a electric mixer to combine. Then add the water chestnuts, spinach, shallot, chives and pepper. Mix well, cover and chill at least 1 hour. Pre heat your fryer to 375°. Meanwhile, put the flour and cayenne in one shallow plate. Put the eggs and water in a second plate and whip to combine. In a third shallow plate (I use a pie plate) Combine the bread crumbs, parmeaean cheese, pepper, ranch dip mix, lemon zest, thyme and oregano. Cut the chicken breasts into strips 1 inch wide and about 3 to 4 inches long. Put chicken in a plastic bag and pound out to flatten a little. This will make them cook faster and more evenly. Dredge the chicken first in the flour, then dip in the egg wash, and roll in the seasoned bread crumbs. Drop small amounts into the hot fat and fry about 4 to 5 minutes or until golden and crispy internal temp is 150 °and juices run clear. Serve hot with the Ranch Spinach Dipping Sauce.
In a 12 oz. glass, stir together chocolate syrup and cream. Add ice and then fill will chilled club soda; stir. Garnish with whipped cream & cherry; serve immediately. ************************************************************************. *Flavored syrups (can be covered and refrigerated up to 3 weeks):. To one cup of chocolate syrup add the following for:. Chocolate Orange: 1 tbl. frozen orange juice concentrate. Chocolate Toffee: 1/4 c Heath toffee bits (let stand several hours to develop flavor). Mocha: add 1 teaspoons instant coffee granules. Chocolate Strawberry: 1 cup Strawberry Syrup. Chocolate Hazelnut: 7 tbl. hazelnut flavored syrup. (Use 3 tbl of any of the above in place of plain chocolate syrup in your soda).
Add the salt and pepper to the flour and dust the lamb shanks. Add the oil to a pan and let the pan get hot. Once it is hot, sear the lamb shanks on all sides so that they are crisp and brown. Remove the shanks from the pan and put them aside on a plate cover with aluminum foil. Add the onion, carrot and celery to the pan and saute them for a few minutes. Add the tomato paste and stir to combine. Stir in the red wine and cook for a few minutes. Add the beef broth, stir and let it come to a boil. Now add your rosemary and bay leaves. Return the lamb shanks to the pan and spoon the vegtables and sauce over the shanks. Cover the pan and cook in the oven for 3 hours at 325 degrees F. Occassionally turn the lamb shanks over while cooking. After 3 hours or until shanks are tender, take them out from the sauce and cover with foil. Cook the sauce so it reduces to half the amount. Return the shanks and now season with salt and pepper, tobasco and worcesteshire sauces to taste. This dish goes excellent with some garlic mashed potatoes!
Preheat oven to 450°. Combine first 6 ingredients plus seeds scraped from vanilla bean in saucepan. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add 1/4 teaspoon salt. Season chicken with salt and pepper and arrange in roasting pan coated with cooking spray. Bake for 10 minutes. Brush half of broth mixture over chicken. Bake 5 minutes more, then brush on remaining broth mixture. Bake until internal temperature reaches 180° (about 15 minutes).
Saute onion, garlic, ginger and jalepenos till onions translucent. Add tomato stuff, broth, coconut and peanut butter. Simmer for 20-30 minute. Add shrimp and cook 4 minute. Cut white fish into bitesize pieces, Add and cook 4 minutes. dish up and garnish with cilantro.
Preheat oven to 350. Grease 9x13 baking pan. Pour ingredients into pan. Add 1 cup water or chicken broth and bake for 45 minutes. Serve over rice cooked according to package direction.
CRANBERRY MUFFINS. Preheat oven to 400 degrees. Grease and sugar a 12-cup muffin pan. (It's best not to use the muffin liners; just use a generous dose of non-cook spray or Crisco lard). Set aside. Prepare Orange Crumble Topping (see recipe below); set aside. In a medium bowl, combine flour, sugar, baking powder, and salt. Add cranberries, stirring to combine. In a separate bowl, whisk together eggs, butter, milk, and sour cream. add egg mixture to flour mixture, stirring just until dry ingredients are moistened. (Batter will be lumpy; do not over mix.). Evenly divide batter among muffin cups (cups will be almost full). Evenly divide Orange Crumble Topping over top of batter. Bake for 18-20 minutes, or until a wooden pick is inserted in center comes out clean. Cool in pan for 10 minutes. ORANGE CRUMBLE TOPPING. In a small bowl, combine sugar, flour, orange zest, and cinnamon. Add melted butter, stirring until crumbly.
Pour boiling water over chicken and in cavity. Place chicken, breast side up in a large Chinese clay pot or Dutch oven. Add water to cover. Bring to a boil, reduce heat, and cook slowly for 40 minutes. Meanwhile, cut the cabbage in half vertically. Cut each half into 3 pieces. Remove chicken, add cabbage, and return chicken to the pot, breast side down. Bring to a boil, reduce heat, and cook for 20 minutes. Move chicken and cabbage to a platter. Add salt and wine to the broth. When cool enough to handle, pick meat from the carcass and add to the broth, discarding skin and bones. Add reserved cabbage, reheat, and serve.
In a medium saucepan whisk together water sugar and cocoa powder over medium heat until sugar dissolves and mixture comes to a boil. Stir in espresso powder and vanilla. Chill and then transfer to ice cream maker and process according to manufacturer's directions. Transfer sorbet to a container and freeze until firm. This can be made up to 3 days ahead.
Brew coffee. Heat milk, almost to a boil. Pour coffee and hot milk, preferably simultaneously, into large cups or mugs. Sweeten to taste. If you like the frothy finish that traditional steam infusers give to cafe au lait, whirl the hot milk in a blender (or use a whisk or hand mixer) before filling cups.
Rinse Rice under the faucet to remove excess starch. Bring Rice and Water to a rapid boil in a 2 quart saucepan. Cover Rice and reduce heat to low. Cook on Low 20 minutes. Cut Butter into 4 pieces. When Rice had doubled in volume, Add the Butter and replace lid. Once Butter has melted, sprinkle Parsley even over ther the Rice. Stir to fully mix Rice, Butter and Parsley. Serve with any meat dish. Pairs up exceptionally with Chicken Breasts.
Boil potatoes until tender, drain and mash. Blend with milk, parsley, butter and 1/2 tsp. each of salt and pepper. Heat oil and saute carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes. Add bulgur and flour; cook, stirring for 1 minute. Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes. Add corn and remaining salt and pepper. Spread vegetable mixture in 8 inch glass baking dish. Spread potatoes on top and broil for 2 minutes or until golden.
Crush garlic and cumin together in mocajete. Add small amount of chicken broth to mocajete. Place oil in pan. Add rice and cook until lightly browned. Add onion and bell pepper to pan. Saute a few minutes, then add the fresh tomatoes and cook a few more minutes. Add the liquid from the mocajete to the pan with the rest of the chicken broth.Add a small amount of salt and pepper to taste. Cover and simmer 10-15 minutes, add frozen peas. Cover and simmer on medium to low flame until liquid is absorbed. enjoy!
In a large sealable bag combine the olive oil, white wine, lemon juice, thyme and red pepper. Put in salmon and seal bag. Refrigerate for 15 minutes or up to 4 hours. Spray grill with cooking spray. Preheat grill for 5 minutes. Remove salmon from bag and place on grill. Close lid and set timer for 7 minutes. Serve salmon with lemon wedges.
Combine all ingredients except grenadine in a mixing glass. Stir well. Pour into a glass, and float grenadine on top. Top with a cherry.
Put the diced potatoes in a large saucepan and cover with water. Bring to a simmer, then cover and simmer over medium heat until tender, about 15 minutes. When the potatoes are done, drain them and transfer to a mixing bowl. Add the margarine and 1/2 cup milk and stir. Mash the potatoes well with a potato masher, then add a little salt if desired. In the meantime, make the "lava." Heat the 1 cup milk in a small saucepan. Dissolve the flour in just enough water to make it smooth and flowing. When the milk is hot, stir the dissolved flour slowly into the saucepan. Sprinkle in the cheese and stir until it melts. Simmer the mixture gently until smooth and thick. Stir the ketchup into the sauce, but leave some red streaks showing, so that it looks "fiery." Divide the mashed potatoes among 4 serving plates. Have everyone shape them into mountains, then press the tops down lightly to flatten, and finally make a small indentation at the very top with their thumb. Then, have the children arrange some of the broccoli florets around the base of the volcano. Let each child pour some of the "lava" into the indentation at the top of each "volcano" with a small ladle. It should flow down the sides. It's fine if it drips over the "greenery" too. Eat at once, before the lava solidifies into magma!