HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoons sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute. Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, as desired. Keep warm. Add broth, green onions, and rice wine vinegar to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes. Meanwhile divided noodles and beef evenly among 4 large soup bowls. Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
Using electric mixer, beat cream and sugar in small bowl to soft peaks. (Can be made 4 hours ahead. Cover and chill.). Pour 2 tablespoons Frangelico and 2 tablespoons Baileys liqueur into each of 4 mugs. Pour coffee over, dividing evenly. Top each with dollop of whipped cream and serve immediately.
Preheat oven to 450°F. Rinse the chicken and pat it dry with paper towels. Season to taste with salt and pepper. Place the chicken breasts in a single layer in a glass baking dish. Place a rosemary sprig under each breast. Pour orange juice over the chicken. Cover and cook for about 12 mins, or until thermometer registers 165°F Be careful not to overcook. When done, arrange on serving platter, discarding rosemary. Whisk the balsamic vinegar and orange zest into the cooking juices and adjust seasoning. Pour the sauce over chicken. Garnish with currants and walnuts.
Roughly chop all vegetables, blend together in food processor, or blender, until fairly smooth. Stir in lemon juice, parsley, tomato juice and tabasco sauce. Chill for 30 minutes, or more, and serve.
Peel orange and place peel in a blender or food processor. Separate the orange into segments and place those in the blender too. Add the orange juice to the blender and process until well blended. Add the butter and egg and blend again until just blended. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir in the orange mixture into the dry ingredients just until moistened (do not overmix). Fold in the dried cranberries. Fill greased or lined muffin cups two-thirds full. Bake at 400 F for 15-20 minutes. Cool 5 minutes in tin before removing to a wire rack to cool completely.
Combine in a bowl water, lemon, soy, sugar, cornstarch. In a wok over medium heat stir fry vegetables in oil until tender-crisp, about 4-5 minutes Remove and add soy mixture. Cook until slightly thickened. Add vegetables and crab and heat through. Serve over napa cabbage, angel hair pasta or rice noodles.
In a processor blend the onion, ginger, lemon grass, coriander and garlic until chunky but chopped. Add soy, sugar, breadcrumbs, tofu and egg and blend until just mixed. Flour our hands and form spoonfuls of the mixture into nugget shapes. Heat the oil and fry the nuggets for 2 minutes each side, remove and drain.
Preheat oven to 400°F Place the apples, round side up, in a well-buttered ovenproof dish. Place the butter, sugar, flour, and cream in a pan, heating gently until blended. Meanwhile, carefully toast the almonds on a cookie sheet in the oven. --Watch these carefully! Pour the melted butter mixture over the apples, sprinkle with the almonds, and bake for 20-25 minutes, until the apples are tender. Serve immediately, with cream. .
Preheat oven to 375 degrees F. Combine sugar and oil; add eggs, one at a time. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, raisins and pecans. Stir into sugar-oil-egg mixture until combined; do not overmix. Pour into a greased or non-stick loaf pan and bake at 375 degrees F for 45 minutes or until toothpick comes out clean after inserting in middle of bread. Let cool slightly in pan, then carefully turn out onto a baking rack to finish cooling.
Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes. Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes. Divide into thirds. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface. Place ropes on a large baking sheet sprinkled with cornmeal. Cover and let rise 40 minutes or until ropes are doubled in size. Uncover dough. Cut 3 slits in top of each rope. Preheat oven to 425°F. Throw water onto floor of oven (avoiding heating element). Place baking sheet in oven. Quickly close oven door. Bate at 425°F for 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pan, and cool on wire racks. Cut each loaf into 12 slices.
Generously sprinkle zucchini pieces with fine sea salt and set aside on a cutting board or in a colander for about 30 minutes. Blot the zucchini with a towel, toss with enough olive oil to coat (about 1 Tbsp), and spread in a single layer on a baking sheet lined with parchment paper. Roast at 425 degrees F. for about 8 minutes; stir and roast another 5 to 8 minutes, until zucchini pieces are tender and slightly caramelized. Trim the chard by removing and discarding the stems. Cut the leaf blades into 1/2-inch ribbons. Bring about a quart of salted water to a boil in a wide skillet. Add the chard and simmer uncovered for about 5 minutes, turning the leaves over occasionally with a spatula. Drain the chard and spread on a cutting board to cool. When it's cool, squeeze excess moisture from the chard. Saute the onion in the remaining 1 Tbsp of olive oil until soft; add the garlic and oregano and saute another minute or so. Add the chard and olives, and cook for another couple of minutes. Remove from heat. Stir in the zucchini. In a bowl, blend the egg whites and coconut milk. (If using canned coconut milk, shake the can vigorously before opening to blend the contents.) Stir in the vegetables. Pour the mixture into a lightly greased 8 by 8 baking dish. Cover the dish with foil and bake at 350 degrees F. for 30 minutes or until the eggs are set.
bring water and wine to a low boil in a small pan, add dried shiitakes and simmer for 15-30 min to rehydrate. when softened squeeze gently to remove excess moisture, reserve liquid. mince all mushrooms and onion in food processor (or by hand if you really want to take forever). you may need to mince garlic by hand as it should be finer then the rest. cook all but pastry with 3 Tbs of reserved soaking liquid in a wok or large frying pan until well combined and soft, let almost all liquid evaporate. taste and adjust seasoning. let cool till you can handle easily. cut each 9" square piece of puff pastry into 9 smaller squares (roughly 3" square each). fill each square with about 1.5 Tbs filling and fold diagonally squeezing edges to seal. try not to over-stuff or they'll explode when you cook them. either freeze for up to 3 weeks or cook right away at 375f for about 15 min or until golden and crispy. if cooking from frozen add another 5 minute bear in mind if you microwave to reheat later they will be soft, like a croissant, not crispy. good with tzatziki sauce as part of a greek inspired meal.
Place ingredients in your machine in the order given by your manufacturer. Select the light or sweet bread setting, if able. Operate machine and enjoy your loaf!
Grind cranberries in food processor, put in large bowl. Add pineapple (drain off some of the juice), mini marshmallows and sugar. Mix well and put in fridge for 1 hour. Whip whipping cream, add vanilla. Fold whipped cream into cranberry mixture. Pour salad into molds and freeze. Thaw 45 minutes before serving.
Beat eggs with sugar and spices, then beat in the honey and sour cream. Gradually stir the dry ingredients into the egg mixture. Pour into a greased and floured 13 X 9-inch pan and bake at 350F 25-30 minutes until a toothpick inserted near the center comes out clean.
Preheat oven to 350 degrees. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin. In large bowl, mash bananas with fork. Whisk in egg, milk, granulated sugar, and brown sugar. In separate bowl, combine flour, baking soda, and salt. Add flour mixture to banana mixture and combine well. Fold in chocolate chips and walnuts. Spoon equal amounts of batter into 12 muffin cups. Bake 20 minutes or until toothpick inserted in center comes out clean. Allow to cool slightly in pan, then remove to wire rack.
Heat cream in pot on Medium to warm; season with salt and pepper. Remove cream from heat; let cool slightly. Grease 9x13"-inch casserole dish with butter. Add cream and potatoes to large mixing bowl; fold in cheese. Transfer to casserole dish; place on baking sheet. Bake 1 hour, 30-45 minutes, pressing down with spatula every half hour until potatoes are tender when pierced with fork. Garnish with parsley or chives if using.
Heat fry pan over medium-high heat. Add the butter and when it starts to melt add the tortilla. Sprinkle cheese, tomatoes, garlic powder, basil and cook until bottom of tortilla is lightly browned. Fold tortilla over and let the cheese finish melting.
Cream butter; gradually add sugar; beat until fluffy. Beat egg yolks until thick and slowly add to the mixture. Mix together the cake flour, salt, and baking powder and add alternately with the milk. Add extracts. Pour mixture into 3 greased and floured 9-inch layer pans. Bake at 350 degrees for 25-30 minutes. Invert pans and continue cooling. Lord Baltimore Frosting. Mix sugar, cream of tartar, water and salt. Bring to boiling, stir until sugar is dissolved. Slowly add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes. Beat in vanilla. To 2 cups of frosting add remaining ingredients. Spread first layer of cake with half of the fruit frosting, cover with second layer. Spread with remaining fruit mixture. Top with third layer. Frost entire cake with remaining plain frosting.
Directions. In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later. Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery. Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though. The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.
Drain the pineapple, reserving 3/4 cup juice and set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth. Bring to a boil and cook and stir 1 minute or until thickened. Remove from the heat and cool to room temperature. Stir in mayonnaise and sour cream. In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Slice the ginger into thin sections and add them to two cups of boiling water. Simmer this on very low heat for 20 minutes. While this is simmering, boil the gallon of water and two cups of sugar for one minute and set aside. Pour the ginger and liquid into a blender and blend on high for about one minute. Pour this blend into the sugar water, through a strainer. With a soup ladle, pour a few cups of the hot brew through the remaining pulp to extract a bit more of the ginger flavor. Cool to room temperature. When cool, add vanilla, yeast and stir until dissolved. Let sit for about 30 minutes. Then bottle and age. The simplest, safest and least expensive method of bottling is to use one-liter plastic soft drink bottles with screw caps. These can be sterilized by rinsing in a mixture of household bleach and water and then rinsed with clean water. After filling, the bottles should be set aside at room temperature for about 48 hours, or until hard (check by squeezing). Then refrigerate to finish the aging process. Leaving the bottles at room temperature too long will cause over carbonation. Using glass rather than plastic bottles can cause shattered bottles. Another nice feature of the plastic bottles is that they can be re-carbonated if only partially consumed. Just let it sit out over night with the cap on and refrigerate it when hard.
Chop onions, peppers, celery and garlic. Fry in oil until softened. Meanwhile, cook rice in large kettle of water until done; drain. Add meat to vegetables and continue to cook until warmed through. Season meat with seasonings. When seasoned a little stronger than desired, add rice. Keep warm in crockpot. Serves 25-30 when served with Red Beans and Rice.
Put the sliced sunchokes into a bowl and add the sunflower seeds and figs. In a little bowl; mix together the balsamic, limoncello, and canola oil. Pour the limoncello mix over the sunchoke mix and toss to coat. Garnish with chopped fresh parsley (optional) then serve!
Melt butter in a saucepan over low heat; add whipping cream, and cook 1 minutes, stirring constantly. Stir in lemon juice and garlic.
Preheat your oven to 375 degrees F. In a large, heavy-bottomed skillet, cook the diced bacon until the fat is fully-rendered and the bacon is golden brown and crisp. Using a slotted spoon, transfer the crisped bacon to a paper towel-lined plate to drain. Pour the rendered bacon fat into a small bowl. Add the unseasoned Panko-style bread crumbs to the bowl containing the rendered bacon fat and stir to combine until the crumbs have been evenly moistened with the bacon fat. Set aside. In a large mixing bowl, mash together the chopped spicy cabbage kimchi and Simply Potatoes Traditional Mashed Potatoes. Fold in your crisped bacon and half of your thinly-sliced scallions, reserving the remaining scallions for garnish. Transfer your kimchi-potato mixture to a casserole baking dish and sprinkle the top evenly with the Panko-style bread crumbs. Bake the potatoes for 20 to 25 minutes, or until the bread crumbs are golden brown and the potato mixture is hot and heated evenly. To serve, sprinkle the dish with the remaining thinly-sliced scallions, serve and enjoy! Serves 6 as a side dish.
Crack and beat the egg(s). Add in bacon and cheese, as much as you'd like. Spray skillet with non-stick cooking spray. Cook eggs just as you would regular scrambled eggs.
Combine egg, 2 tablespoons water, and seasoned salt. Dip chicken parts in the mixture. Roll in potato flakes. Sprinkle with salt and pepper, if desired. Melt butter in shallow baking pan. Place chicken in pan, skin side up. Bake at 375 for about 1 hour or until done. Serves 4.
TWO DAYS BEFORE YOU BAKE: Gently heat up the port with the strips of orange peel & all the mulled wine spices tied up in a muslin or cloth bag; you will need a large roomy saucepan as you will be adding the fruit to it later. Bring it to the boil and then take off the heat and allow to cool slightly. Add all the fruit, prunes, peel & nuts to the mulled wine port mixture, stir it well and cover with a lid. Leave at room temperature, unless you live in a very hot climate in which case you will need to refrigerate it, for 2 days. I have left this for up to 4 days with no adverse effects! THE DAY YOU BAKE THE CAKE: Pre-heat oven to 160 C or 320°F. Grease and double line with bakng paper/parchment a loose bottom deep cake tin; I used a 8" diameter round tin with high sides. Wrap the outside of the cake tin with a double layer of brown paper or baking paper/parchment & tie with string - it stops the cake browning too quickly or too much and IS worth the effort! Beat the butter and sugar together until light & fluffy. Add the flour bit by bit with the beaten eggs gradually - mix well in between each flour & egg addition. This stops it curdling. Drain the fruit & nuts - any excess port can be kept for future soakings! Discard the mulled wine bag & the strips of orange peel. Add the fruit and nuts to the cake mixture & mix well. Add the spices along with the grated peel of one orange and mix well with a wooden spoon. Spoon the the cake mixture into the prepared tin and level the top. Make a slight dip in the middle to allow for rising unevenly. Bake for 30 minutes and then turn the oven down to 150 C or 300 F and bake for a further 1 1/2 to 1 3/4 hours or until an inserted skewer comes out clean. Leave the cake to cool in the tin. Remove from the tin and keep stored in an airtight container - well wrapped in the baking paper/parchment until Christmas. Decorate it with traditional marzipan & icing or a fruit and nut glaze - OR just remove from the paper, decorate with a frill and serve it from an attractive cake platter! In Yorkshire where I come from, we would eat a slice of Christmas cake with a slice of Wensleydale Cheese!
Using a large pot over medium heat, combine pigeon peas, garlic, pimento, thyme, coconut and 3 quarts of cold water. Cover and cook the peas until tender, about 1-1/2 hours, adding more water as needed to keep peas covered. Boil until 4 cups of water remains,(you can drain and measure this). Heat oven to 350°F. Using a Dutch oven or ovenproof pot over medium heat, heat the margarine, saute the onion and pepper, until softened, about 5 minutes. Add rice, peas with liquid, season with salt and pepper. Cover and bake until rice is tender and liquid is absorbed, about 25 minutes.
Preheat oven to 400°F Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella, green onions and jalapeno. Transfer to 11 x 7x 2" glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.). Bake until bubbling and brown on top, about 20 minutes. Serve hot.
Prepare the chicken tenders in the oven as directed, on a foil lined baking sheet. Meanwhile, melt the butter in a medium skillet and cook the onions until soft. Blend in the syrup and the mustard. Cook to a simmer for 1 minute and remove from heat. Add the cooked chicken tenders to the skillet and stir to coat. Spreak glazed chicken back onto the baking sheet and cook 5-8 minutes longer until the sauce is set.
Cook beef in large skillet until brown; drain. Stir in corn, undrained tomatoes, beans. chilies, uncooked macaroni, chili powder, and 1 cup water. Bring to a boil; reduce heat. Simmer, covered, 12 to 15 minutes or until macaroni is tender. Sprinkle with 1/2 cup cheddar cheese, if desired. Cover and let stand 5 minutes.
In a large skillet bring 1 inch of water to boiling. Add sweet potatoes; reduce heat. Cover and simmer for 20 minutes or till tender. Drain well. Meanwhile, for sauce, in a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon, and allspice. Pour over potatoes skillet. Cook and stir gently till bubbly. Simmer, uncovered, for 5 minutes or till potatoes are glazed, spooning sauce over potatoes occasionally. Makes 4 servings. NOTE: If desired, substitute one 18-ounce can sweet potatoes for fresh sweet potatoes. Cut potatoes into 2-inch pieces. Place in a 1-quart casserole. Pour sauce over sweet potatoes. Bake, uncovered, in a 350 degree oven about 30 minutes or till heated through and sauce is bubbly.
Soak Saurkraut for 30 mins in cold water. Drain. Cook bacon in a frying pan for about 5 mins, add oil,onion,carrots and cook, stirring until onion is golden. Place Saurkraut,in a casserole dish, stir in bacon mixture, apple and carraway seeds. Add juniper berries,boquet garni, wine and enough stock to just cover. Top with buttered greaseproof paper and bring to simmering, cook for 30mins adding stock to stop any drying. (this can be done in oven or in large pan on stove top.) Meltbutter in frying pan and cook pork stirring until golden. Add pork and sausage to casserole Cook about 2 hours or until tender. Remove boquet garni, sprinkle with chopped parsley. Serve with ryebread, boiled potatoes and German style mustard.
Microwave chocolate in a large microwavable bowl on medium 2 minutes or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted. Stir in peanut butter until smooth. Cool to room temperature. Gently stir in the Cool Whip. Chill for 1 hour. Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1in balls. Roll balls in icing sugar. Keep stored in refrigerator. *Variation: Prepare as directed, but roll in finely chopped pecans, coconut, grated chocolate, etc.
Half fill a fry pan with water and place over medium heat until just simmering. Crack one egg at a time onto a plate and slide off the plate into the water. Reduce the heat to low and cook for 2 to 3 minutes or until done to your liking. Remove the eggs with a slotted spoon. Meanwhile toast the bread until golden and top with the spinach and eggs and then drizzle the eggs with the oyster sauce and sprinkle with the chilli and spring onions.