HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti in boiling water as directed. Drain in colander, sprinkle with 1 t. peanut oil to keep from sticking, and let set. Slice chicken or pork into thin strips. Peel shrimp. A single meat, or a combo work fine in this recipe. Heat 1 T. peanut oil in wok. Stir-fry cabbage until hot-crisp. Dump on top of spaghetti in colander and let set. (any moisture coming off the cabbage will drain, keeping your chow mein from getting soggy). Heat 2 T. peanut oil in wok. Add sesame oil, ginger, chili sauce, meat or shrimp. Stir-fry until meat is almost done. Add remaining veges and continue stir-frying until veges are hot-crisp and meat is done. Add oyster sauce and stir to coat. Add cabbage and spaghetti and combine thoroughly.
Heat oil in large non-stick pan; cook beef, in batches, until browned all over and cooked as desired. Cook onion in same pan, stirring until soft. Add cumin and rind; cook, stirring, until fragrant, Stir in undrained crushed tomatoes; simmer, uncovered stirring occasionally, about 5 minutes or until mixture thickens slightly. Return beef to pan with nuts and mint; stir until hot.
Boil the mince with a little salt and drain . Add oil in a pan, and fry the chopped onions and chopped green chili .Stir in the minced chicken, and all other ingredients. Cook on a slow fire till dry. Serve on toast .
Sprinkle bananas with sugar, cinnamon, and lemon juice. Fold into cream. Freeze, covered, in 6-8 small pots or 2 ice cream trays for at least 4 hours. Serve from freezer.
In small bowl, combine all ingedients except steak. In plastic bag pour 3/4 cup marinade over steak. Refrigerate remaining marinade. Cover or close bag, and marinate in refrigerator, turning occasionally for 3 to 24 hours. Remove steaks from marinade, discarding marinade. Grill or broil steak, turning once, and brushing frequently with reserved marinade, until steak is desired doneness. Note: Prep and cooking time does not include marinade time.
Mix in a punch bowl. Or serve per glass, filling the glass half full of cider and topping it off with the ginger ale.
Preheat oven to 350°F. Prepare brownies: combine flour, cocoa powder, cinnamon, baking powder, and salt in a medium bowl. set aside. In a food processor combine cooked sweet potato, agave, oil, and vanilla. Puree until combined and smooth. Gradually mix wet ingredients into dry ingredients, until just combined. don't over-mix. In a separate bowl, whisk egg whites until fluffy. Then, using a rubber spatula, gently fold egg whites into batter. Lightly spray 9X9X2" baking pan. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Allow to cool to room temperature (30 Minutes). While brownies are cooking, prepare icing: In a small bowl, combine cream cheese, agave, cocoa powder, and cinnamon. Whisk until incorporated, adding 1 tbsp of water if mixture is hard to whisk. Cover and refrigerate until needed. Remove brownies from pan, cut into 16 squares, and wrap in plastic wrap. Refrigerate overnight. Frost brownies and serve.
In a pot of boiling salted water cook asparagus, mint, and sugar in boiling salted water to cover 5 to 7 minutes, until asparagus and leeks are tender; drain. Stir in butter, mint, salt, and pepper.
Get the spaghetti boiling in plenty of salted water. Heat olive oil in pan over medium-high heat and fry the pancetta for 1-2 minutes. Transfer to a bowl. Beat the egg lightly using a fork in another bowl. When the pasta is cooked, drain it but put a bowl under the colander in order to retain some of the water; you may need that later. Now return the pasta to the pan, and stir in first the pancetta with the hot oil, and then the beaten eggs. The egg will cook in the heat from the pasta, but here is where the flair comes in; you need to stir the egg into the mix so that it cooks into a cream and not hundreds of pieces of tiny omelette. Add the cheese, and if the mixture is too dry, stir in a little of the cooking water from the pasta (no more than a spoonful). Cook until the cheese just starts to melt and the egg is still creamy. Serve with coarse-ground black pepper.
In a small saucepan stir water, corn syrup and sugar over medium heat, stir until it boils and the sugar is dissolved. Remove from heat and let cool for 5 minutes. Pour in rum. Without removing spongecake from pan poke many holes halfway through the cake with a skewer approx 1/2 inch apart. Slowly pour all the rum mixture all over the cake. Let sit for a few minutes or overnight to soak. Serve with whipped cream if desired.
Pat 1-2 pinches of salt into each side of the steaks. Heat a large saute pan or iron skillet to medium high. You'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later. Place steaks in pan and let sear. DON'T YOU DARE POKE AT 'EM! Cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°F oven to keep warm, and to rest. Heat olive oil in the same pan as you cooked your steaks inches. Add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally. Raise heat to medium-high and add rosemary and asparagus and gently add red wine. Cover and let sit for 5 minutes. Uncover, and add tomato halves. Keep stirring occasionally until liquids have reduced to a syrupy texture. Squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan. Reduce heat to minimum and let the butter melt. Get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served. Using tongs or a slotted spoon, divide veggies between the two plates. Spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted). Garnish with some parsley or rosemary sprigs and serve.
Line 12 muffin-tin cups with paper liners. Preheat oven to 375. In a bowl, combine flour, baking powder, salt and sugar. Stir well. In a 1-cup measure, dissolve coffee granules in coffee liqueur and whiskey. Add enough milk to measure 1 cup. Whisk egg in a bowl with coffee-milk mixture. Whisk in melted butter. Gently stir liquid into dry ingredients just until moistened. Spoon into muffin tin. Bake at 375 for 25 minutes, or until the top springs back when gently touched.
Preheat oven to 350. Lightly oil a 1-quart baking dish or spray with non-stick cooking spray. In a large bowl, combine carrots, apples, cinnamon, honey, and orange juice. Mix well. Spoon into prepared baking dish. Press mixture down gently with the back of a spoon. For topping: In a small bowl or custard cup, combine wheat germ and cinnamon. Sprinkle evenly over carrots. Dot with margarine. Bake, uncovered, 40 minutes. Serve hot.
Sift the flour and salt together in a large bowl. (Hint: If your store doesn't carry self raising flour, just add 2 2/3 tsp baking powder to this recipe.). Cut the margarine into cubes and work it into the flour with your fingers, until the mixture becomes like fine breadcrumbs. Add the sugar and pineapple, then the beaten egg. Mix until you get a stiff dough, adding milk as necessary (you may not need all 3 tbsp). Flour your work surface and roll the dough out. Cut into rounds. Lightly grease a frying pan with some margarine and fry the cakes for a few minutes on each side, or until golden. Cool on a wire rack. Dust with powdered sugar and serve.
Preheat: Set the oven temperature to 160°C. Make the Dough: While the oven is heating, combine the flour,oats, baking powder, soda and salt in a small bowl. In a large mixing bowl, beat the butter, castor sugar, brown sugar and vanilla extract. Mash the banana and mix it with the yoghurt and cream. Add this to the dough. Take your small bowl of dry ingredients and gradually mix it into the large mixing bowl and stir in a bag of Chocolate chips and some chopped nuts. As delicious as it may look right now, resist the temptation to eat the dough. You'll be rewarded with delicious fresh-baked cookies in about ten minutes. Use a tablespoon to drop the dough onto your baking sheets. Bake: Bake for 9 to 11 minutes or until the cookies are golden brown. Let them cool in a wire rack or in the tray. Final Step: Enjoy! You've made your own batch of Eggless Chocolate Chip Cookies.
In a large skillet over medium heat, warm the vegetable oil. Add the onions and season them with half of the salt and pepper. Toss to mix well and cook until they are soft and well browned, about 15 minutes. With a slotted spoon, transfer the onions to a bowl and set them aside. Preheat the broiler on high. Season the chops with the remaining salt and pepper. Add a little more oil to the pan if needed, then raise the temperature to medium-high. Add the chops and cook for 3 to 4 minutes per side, until they are golden brown. Under the broiler, toast the buns on the cut sides only, until lightly browned. On each bun, place a pork chop and then top it with one-sixth of the onions. Serve immediately.
Place diced apples in slow cooker. Mix sugars, cornstarch, vanilla, salt and spices in mixing bowl, pour over apples, and stir to coat. Cook on high 2 hours, stirring occasionally until sugar is melted and syrup starts to form. Turn heat to low setting and cook for approximately 6-8 hours. Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the apples have been processed. I then can mine in jelly jars using the water bath method.
Pre-heat oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray. In a large bowl, combine baking mix, dry pudding mix, dry milk powder, sugar substitute, chocolate chips and walnuts. In a small bowl, combine eggs, yogurt, water, oil, and vanilla extract. Add the liquid mixture to the dry mixture. Mix gently just to combine. Evenly spread batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack. Cut into 12 slices, serve, and enjoy.
Melt butter in large skillet. Add chestnuts, salt and pepper to taste and ground fennel seeds. Simmer for a few minutes until heated thoroughly and set skillet aside. Place prunes in a saucepan and add port, salt, pepper and cinnamon. Cook over low heat until tender, 8-10 minutes. Add prunes to chestnuts, mix together gently and simmer 3 minutes, to warm chestnuts.
Make the broth: In a saucepan bring the water to a boil. Stir in the dashi and simmer the mixture, stirring occasionally, for 3 minutes. Stir in the soy sauce and the sugar and simmer the broth for 5 minutes. Strain the broth through a fine sieve into a heatproof bowl and pour it back into the pan. In a kettle of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water. Add the carrots to the broth and simmer them, covered, for 5 minutes. Stir in the spinach and the tofu and simmer the soup for 1 minute. In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan. Divide the noodles among 6 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions. I sometimes sprinkle toasted nori over the soup. Enjoy!
Cook spaghetti as indicated on pacakge directions. Drain. Combine cooked spaghetti, butter, basil, parmesan, salt, and pepper in a bowl. Heat until hot.
Brown beef and remove from pot. Caramelize onions in beef grease, add in fresh tomatoes. When onions are caramelized, some add in all the other ingredients including beef but excluding pepper flakes and chili powder. Let simmer and add flakes and powder every so often.
Using a flat-top griddle, grill or frypan, -- Cook the burger pattie so that it's still a bit "pink" inside & top with the cheddar cheese slice. Cook the bratwurst pattie completely through & top with the monterey jack slice. Stack both patties on the toasted bun & top with the lettuce, tomato & onion slice. Top with your favorite condiments -- I prefer just ketchup & mayo. REMEMBER: "The messier the burger, the better it is" -- ENJOY!
Fry sausage and drain well. Melt cheese by cubing and adding it to the sausage with all other ingredients except the bread. Spread this mixture on slices of rye bread and bake at 370 for 5 minutes.
Chop the nuts and garlic finely with a knife. In a skillet over low heat, warm half of the olive oil. Add the nuts, garlic, and bread crumbs and fry until garlic is just golden, about 5 minutes. Season to taste with salt. Meanwhile, in a saucepan, bring at least 6 quarts salted water to a boil. Add the spaghetti and cook until al dente, about 7 minutes. Drain and tip into a warm serving bowl. Add the remaining 1/4 cup olive oil and the nut sauce to the spaghetti and toss well. Sprinkle with the parsley and serve immediately.
Place chicken on plate. Season with salt and pepper. Mix marmalade, jam, ginger, garlic and mustard in bowl. Spoon 1/4 cup marmalade mixture over chicken and turn to coat. Chill chicken and remaining marmalade mixture separately overnight. Preheat broiler. Arrange chicken on broiler pan. Broil until chicken is cooked through, about 5 minutes per side. Cool slightly. Spread remaining marmalade mixture over chicken. Cut chicken crosswise into thin strips. Whisk oil, reserved liquid from peppers and vinegar in large bowl. Season with salt and pepper. Add salad greens, pepper strips and chicken; toss to coat. Top salad with onions.
In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in, until barely combined, flour, baking powder, cinnamon, nutmeg, salt and chocolate drops. Spoon 1 heaping tablespoon of batter into the greased or lined with muffin paper liners muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping tablespoon of batter on top. Repeat layering batter and Nutella into each muffin tin (8-9 muffins). Fill the empty muffin tins halfway with water for even baking. Bake the muffins at 220?C for 5 minutes. Reduce temperature to 180?C and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes. Meanwhile, make the cinnamon-sugar topping. Melt the butter. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.
Mix vinegar, water, sugar and (1/4 tsp.) salt in a small pan. Bring to boiling, reduce and simmer uncovered for 5 minutes. Cut tomatoes into wedges. Cook tomatoes and (1 tsp) salt covered in boiling water for 1 minute. Drain tomatoes, rinse with cold water. Transfer to 3 hot, clean dry 1/2 pint jars. Place 1 teaspoons of the dill seed and 1-2 serrano peppers into each jar. Pour pickling mixture over tomatoes. Be sure to leave 1/4" head space. Seal and refrigerate overnight.
Cook vermicelli according to package directions; drain. Keep warm. Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips. Heat water in large nonstick skillet over medium-high heat until hot. Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender. Remove from skillet. Heat same skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Combine stir-fry sauce and red pepper in same skillet. Return all beef and vegetables to skillet; heat through. Toss with vermicelli.
Preheat oven to 400°F. Place muffin liners/papers in muffin pan; set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins. Mix applesauce, butter, yogurt, egg, vanilla and maple syrup together in large bowl until smooth; set aside. In separate bowl, mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together. Mix in the blueberries so that they are coated with dry ingredients (this will keep the blueberries evenly distributed through the batter). Gently fold dry mixture into wet ingredients until just moistened. Divide batter among muffin cups. Bake for 25 minutes, or until tops are dry and golden. Turn onto wire rack. Cool and enjoy!
Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tblsps garlic, ginger and 1/4 tsp crushed red pepper in large bowl; add chicken wings and turn to coat; cover and refrigerate 2 hours. Preheat oven to 400F; cover bottom of large baking sheet with aluminum foil; transfer chicken to baking sheet; bake until cooked through and golden-brown, about 20 minutes. Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tblsp garlic and remaining 1/2 tsp crushed red pepper in medium saucepan; bring to boil; reduce heat and simmer until glaze thickens to syrup consistency, about 20 minutes. Transfer baked chicken wings to large bowl; pour glaze over; toss to coat.
In a bowl, combine the butter and sugar and blend to make a paste. Add the yolk and blend thoroughly. Add the flour and using your fingers, blend to make a crumbly dough, being careful not to overwork. Pat firmly into a 9-inch pie pan and let rest in the refrigerator at least 2 hours or overnight. Remove from the refrigerator and prick the bottom of the crust with the tines of a fork. Place a sheet of parchment or foil in the pie tin and fill with pie weights or dried beans. Bake the crust in a pre-heated 400°F. oven for 10 minutes. Remove the pie weights and foil and bake for another 5 minutes or until light golden brown.
In large heavy skillet, saute thinly sliced onion and crushed garlic in oil over medium-high heat; stir in cored and chopped apple, rosemary, sage, tomatoes, northern beans, thawed lima beans, broth and tomato paste; stir to blend well. Add sausage; bring to a boil, cover, reduce heat; simmer for 20 to 30 minutes until thoroughly heated. Serve topped with croutons and chopped parsley.
Place crackers on baking sheet. Spread sauce on top of all crackers. Top with pepperoni and cheese. bake in oven for 3-5 minutes at 350°F.
Preheat oven to 425°F Mix chicken ,paprika, cumin, and cinnamon in large bowl to coat. Season chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend. Melt butter in lg skillet over medium-high heat. Add onion, olives, and raisins. Saute until onion is almost tender, about 4 minutes. Add chicken mixture _ stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish. Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.
On a lightly floured surface, roll the pastry to 1/8-inch thickness. Cut into disks about 3-1/4 to 4 inches in diameter and place on a wax paper-lined baking sheet. Leave in freezer until dough is frozen. Mix together quark, cream, nutmeg, salt and pepper. Preheat oven to 400°F. Remove crusts from freezer. Poke pastry with a fork. Spread cheese mixture equally on each crust. Sprinkle with onion and bacon. Bake on bottom rack of oven for ten minutes, or until bottoms of pizzas are a dark, golden brown. Serve warm.
Season the chicken pieces with seasoning salt and pepper. Heat oven to 200° (to keep the chicken warm). Heat oil in a large skillet over medium heat and brown the chicken pieces well on both sides (about 7 minutes per side). Arrange the chicken skin-side up in the skillet and add in onion, then wine; bring to a boil, reduce heat and simmer for about 20 minutes, or until chicken is just cooked through. Transfer the chicken to a oven-proof platter or dish and keep warm in the oven at 200 degrees (do not discard the pan juices, leave in the skillet). To make the dumplings: Sift together flour, cornmeal, baking powder, baking soda, salt and pepper in a bowl. Blend in butter with your hands or a pastry blender until mixture resembles coarse meal. Stir in green onion and parsley. Add in the buttermilk, stirring just until the dough is moistened (don't over mix!). Skim any fat from the skillet. Add in 2-3/4 cups stock; bring to a boil. In a small bowl whisk together cream, flour and remaining 1/4 cup stock until smooth, then whisk into boiling stock in the skillet. Season with salt and pepper. Drop 8 heaping tablespoons of dumpling dough into simmering gravy, allowing about 2-inches apart to expand (and believe me these WILL expand!). Reduce heat cover and gently simmer the dumplings about 12-15 minutes, or until the tops of the dumplings are dry. Remove the platter of chicken from the oven. Serve the chicken, gravy and dumplings as desired.
First soak your cod 24 hours, changing the water 3-4 times. Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl. Meanwhile cook the potatoes with the skin in salted boiling water. Also boil your eggs. When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs. Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely. Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters. Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste. Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).
Preheat the oven to 450 degrees. Line a 9-inch glass or ceramic pie plate with the unbaked pie dough/shell. Use two forks or your clean fingers to combine the flour, brown sugar and butter in a mixing bowl, forming a crumbly mix. Reserve 1/2 cup of this mixture in a separate small bowl. Whisk together the molasses and syrup, egg, 3/4 cup of the hot water and the vanilla extract in a medium bowl until well blended, then add to the crumbly mix in the mixing bowl. Stir the baking soda into the remaining 1/4 cup of hot water until it has dissolved, then quickly stir that mixture into the bowl to form a rich filling. Pour into the pie shell. Scatter the reserved crumbly mix evenly over the surface. Bake for 5 minutes, then reduce the temperature to 375 degrees. Bake for 40 minutes or until the pie is just set. Cool almost completely before serving.
Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth. Cut fish in 4 or 6 portions. Season with salt and pepper. Place in dish, and coat with mixture. Marinate 2 hours. Meanwhile, heat oven to 300°F Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely. Heat remaining oil in skillet. Add onions and peppers, and saute about 5 minutes. Add eggplant, and saute 5 minutes longer. Add tomatoes and olives. Season to taste. Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.