HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Make the Kung Pao Sauce: In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside. To Make Egg White-Cornstarch Mixture: In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside. To Prepare the Pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes. Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces. Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients. When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.
MAKING THE POUND CAKE. Preheat the oven to 350 degrees F. Cream sugar and butter until well mixed. Add eggs one at a time. Combine flour, baking soda,salt, and baking powder. Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts. Making the Caramel Sauce. Grease and flour a 10" Bundt pan. Sprinkle toasted peacans over bottom of pan. Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan. CARAMEL SAUCE. Make the caramel sauce just prior to serving the cake. Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring. Remove trom the heat and add milk. Stir well. Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you. Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.
Rinse whole chickens inside and out under cold water and blot dry. Remove wing tips and save for another use. With breast side down, using kitchen shears, cut skin down length of backbone. Keeping in one piece, being careful to avoid tearing it, remove skin from each chicken and set aside. Bone the chickens, cutting into 1/2 inch dice and place in a large mixing bowl. (An experienced chef can do this in less than an hour, but I cannot. You might want to save the bones for making stock). Roast hazelnuts in medium oven (350 degrees F) for about 10 minutes. Remove from oven and wrap in a kitchen towel. While still warm, rub them together in the towel to remove the dark outer skin. Do not be concerned if not all the dark husks come off. If you are using pistachio nuts, this step can be omitted. Meanwhile place garlic cloves and Half & Half in a small saucepan and bring to a gentle boil. Simmer until garlic is tender, about 1/2 hour. Allow to cool then mash into paste. Since the Half & Half gets absorbed by the garlic, there is no need to strain it out. (You might be thinking that two heads of garlic is too much, but this step gives the garlic a beautifully mild flavor). Once hazelnuts and garlic paste have cooled, combine together with the basil chiffonade, thyme, lemon zest, salt and pepper. Then mix with the diced chicken, making sure that all ingredients are thoroughly combined. Spray a 6-cup terrine pan with cooking spray. Line terrine pan with reserved skins from chickens (outer side of skin against side of pan), draping it over the sides. Pack chicken mixture inside the skin-lined terrine pan, folding the skin over the top of the mixture, wrapping completely. Cover terrine either with its lid or wrap tightly in foil. Bake at 350 in a water bath until the internal temperature of the terrine reaches 160 degrees F., about an hour. (For the water bath, place terrine pan inside a large deep roasting pan and fill with enough boiling water to reach about half way up the sides of the terrine pan). Remove terrine from baking dish and pour off the water. Remove the foil (or lid) and place terrine back in roasting pan. Cut a piece of cardboard to fit over the terrine. Cover with plastic wrap or foil, then weight down with several heavy cans. Allow to chill in fridge overnight, while beautiful gelee forms and spills over into the pan. When ready to serve, slide a small spatula around the edges to loosen the terrine from the pan. Then unmold onto platter. Use a serrated knife for slicing. Garnish with the luscious aspic that forms and thyme sprigs.
Peel the radish and either cut into julienne strips or use a vegetable mandolin. Peel the nashi and do the same. Soak the nashi in cold water with the lemon juice (this stops the pear browning). Slice all parts of the spring onions finely. After toasting the sesame seeds cool slightly and then crush in a mortar and pestle. It doesn't have to be mashed to a paste. Mix this with all the other dressing ingredients. The chili is optional. Drain the nashi and mix with the radish and spring onion and pour over the dressing. Let sit for 2 hours before serving to let the flavours develop.
Preheat oven to 350 degrees F In alarge mixing bowl, stir together SPLENDA(R) Granulated Sweetener, molasses, salt, and cinnamon. When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk. Pour into the pie crust. Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean. Cool then top with whipped topping before serving.
In a mixing bowl, beat the shortening and extract till combined. Add in the powdered sugar and half the coconut milk and beat till smooth. Slowly add the remaining coconut milk as you need it, a little at a time, until you acieve a smooth and creamy consistency.
Preheat over to 425 degrees. Butter a 13x9 glass baking dish and set aside. Bake the potatoes until soft throughout. This can be done in either the oven or the microwave, there is no difference in the end product. Then peel the skins off, and whip the potatoes in a large bowl with an electric mixer. Add in all the casserole ingredients and beat with electric mixer until smooth. Spread in the glass dish and bake 20 minutes, uncovered. This can be prepared a day in advance & refridgerated overnight, simply increase the cook time to 30 minutes to cook through. FOR THE TOPPING, crush corn flakes by hand to equal 2 cups (about 4 cups from the box). Stir in unpacked brown sugar and chopped pecans. Set aside. Just before the casserole is done, melt butter and add to dry topping mix. Stir until thoroughly moist. Remove casserole from oven, reduce heat to 400 degrees, and spread topping over top. Bake uncovered 15 minutes at 400. This sweet potato casserole is great hot, warm or cold. And the leftovers taste just as good as when first made.
Thoroughly mix ingredients. Serve on the rocks. Garnish with a slice of orange or pineapple.
Heat Oil in a large skillet with deep edges or a soup pot over medium high heat. Mix cornmeal, chili powder, cumin, some salt and pepper in a bowl. Roll in pork to coat. Shake off any excess and reserve the corn meal mixture. Toss pork into pan and saute for about 5-6 minutes until browned on all sides. Remove from pan. Add white onions to the pan -- season with a sprinkle of salt and pepper -- and cook for about 3-4 minutes until softened. Add peppers and garlic. Reduce heat to medium and cook for 1-2 minutes. Add tomatillos, green chilis, and chicken stock. Add another sprinkle of salt and pepper if desired - I like to continually layer the seasoning. Increase heat to medium high and bring to a boil. Add reserved cornmeal mixture, and stir vigorously to avoid lumps. Reduce heat back to medium. Add tequila and Pork to the pan and cook at medium for 3-5 minutes or until mixture is heated through, thickened, and flavors incorporated. Serve in bowls with the fresh scallions and cilantro sprinkled on top. Enjoy.
In nonstick skillet heat oil over medium heat and cook onion, garlic, jalapeno, oregano and basil for about 5 minutes or until softened. Meanwhile, in bowl mash chickpeas using potato masher until smooth. Scrape onion mixture into bowl and stir to combine. Add egg white and parsley and stir until well combined and smooth. Divide mixture into 4 equal portions and form into 1/2-inch (1 cm) thick patties. Place patties on parchment paper lined baking sheet and bake in 425° F (220° C) oven for about 20 minutes, turning once halfway through or until golden. Lemon Herb Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, parsley, mint, garlic, lemon rind and salt. Serve with chickpea patties.
Preheat oven to 200 degrees Farhenheit. Mix all ingredients with fork until well-blended. Spread mix on foil-lined baking sheet. Bake 30-35 minutes, until hot and bubbly. Allow to cool completely, then crumble.
Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour. Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.
Cook bacon in a Dutch oven over medium heat until crsip. Remove bacon from pan, reserving 1 tablespoon drippings in pan, crumble bacon, and set aside on paper towel to drain. Add oil to pan. Add onion and bell pepper; saute over medium-high heat 4 minutes or until onion is tender. Add garlic; saute 1 minute or just until garlic begins to brown. Add tomato paste; cook 1 minute, stirring constantly. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly. Place reserved bacon and bay leaf in pan; stir in 6 cans of broth and bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frquently, but carefully. Garnish with green onions, if desired or/and parsley, if desired.
Mix flour, salt and pepper. Mix milk and egg. Mince scallions and pecans and mix with crumbs. All three of these mixtures should be on separate flat dishes. Dip each fillet in flour mixture, then in milk mixture, then in pecan mixture. Heat oil. Cook fillets 3 minutes, or until golden. Turn carefully and cook 3 minutes on the other side.
Carefully remove the stalks from the mushrooms & chop finely. Wipe the caps w/damp kitchen paper. Place half the butter in a bowl & microwave on HIGH for 1 minute. Then add the mushroom stalks + shallots & cook on HIGH for 2 minutes. Cool for 5 minutes. Crumble in the cheese. Then add breadcrumbs & salt + pepper to taste & mix well. Divide mixture among the mushroom caps. Place the remaining butter in a lrg shallow dish & microwave on HIGH for 1 minute. Place the stuffed mushrooms in the dish, cook for 2 minutes & serve immediately.
Place oil and bacon in a 6-qt. pot and cook over medium-high heat until crisp, about 6 minutes. Transfer bacon to paper towel with a slotted spoon; set aside. Add onions, celery, carrots, and celery root, season with salt, and cook, stirring occasionally, until soft, about 10 minutes. Stir in flour; cook for 3 minutes. Tie parsley, thyme, and bay leaves together with kitchen twine; add to pot with peas, ham hocks, and 7 cups water. Bring to a boil over high heat. Reduce heat and simmer, covered, until peas are very tender, about 1 hour. Remove from heat. Discard herbs. Transfer hocks to a plate to let cool; pull off and chop the meat; discard fat, skin, and bones. Stir meat into soup, season with salt and pepper, and ladle soup into bowls. Sprinkle with reserved bacon.
Combine the mince and half the curry paste in a large bowl and then shape into 20 meatballs. Heat a large frying pan over moderate heat and cook meatballs in batches or for 2-3 minutes or until browned and then transfer to a heatproof bowl. Reduce heat and add coconut milk and remaining paste to pan and simmer, uncovered, stirring occasionally for 5 minutes and then add meatballs and simmer curry, uncovered for 3-4 minutes or until meatballs are cooked. Stir in vegetables and simmer curry or 3 minutes or until heated. Spoon rice into bowls and top with curry.
Preheat broiler. Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes. Place peppers in a paper bag; close tightly. Let stand 5 minutes; peel off the skin. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth. Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.
Combine broth, corn and onion in saucepan and bring to boil over medium-high heat. Reduce heat, cover and simmer 15-20 minutes until onion in tender. Return heat to medium-high and stir in pumpkin, blending well until mixture begins to boil. Reduce heat, cover and simmer another 5 minutes. Add milk, pepper and cayenne and continue stirring until heated through.
In a large pot, add 3 Tbs. olive oil. Saute' onion till transparent, add garlic and saute' 1 min, being careful to not brown the garlic. Add the meat to the pot, and saute' until it looses color. It will release some liquid. Add the canned ingredients, along with the wine, cumin and salt. Bring to the boil, and then turn down heat to a slow simmer. Cover the pot partially with a lid and simmer for about 1 1/2 hours or until meat is tender to the bite. Add most of the cilantro leaves the last 10 minute of cooking time, and serve in bowls topped with grated cheese and garnished with extra cilantro leaves. Serve with hot flour tortillas, and enjoy.
In a small saucepan cook oil and garlic together over medium-low heat, stirring almost constantly, 2 to 3 minutes, until garlic is golden and fragrant. Discard garlic and set aside saucepan of garlic-flavored oil. On lightly floured surface stretch and roll dough into 12" square; place on lightly greased baking sheet and brush with reserved garlic-flavored oil. Sprinkle evenly with salami and cheese. Arrange roasted peppers and green onions down center of dough, leaving a 1" border at each end and a 3" border on each side. Use a knife or scissors to make eight 3" cuts into dough along both sides of the filling. Bring dough strips up across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal in filling. Brush braid with egg mixture; sprinkle evenly with poppy seeds. Set aside to rise in a warm, draft-free location 30 to 45 minutes, until puffy. (If you're using wheat bread, rising time may be longer.). Heat oven to 350°F Bake 35 minutes or until golden. Immediately remove bread from baking sheet and cool 5 minutes on wire rack. Cut into 16 slices and serve warm or at room temperature.
Toss salad greens with oil, vinegar and oregano. Garnish with onion, red pepper, feta and salami or shrimp.
Combine all ingredients in a non-reactive bowl or marinade dish. Add fish marinade for 30 minutes.
Preheat oven to BROIL setting. Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise. In large serving bowl, place the mint and green onion. In separate small glass bowl, combine the dressing ingredients and stir well. On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing. Broil for about 3-4 minutes or until golden. Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy. Watch carefully to make sure the zucchini does not burn! Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.
For the syrup, put in baking pan and boil l minute. Mix all batter ingredients together. Pour batter over syrup in baking pan and bake for 30 minutes in 350 degree oven. Serve with whipped cream.
Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water. Divide the dough into portions and make a long, thin roll with each portion. Steam for about 20 minutes. Cool and cut into slices. Serve hot with a green chutney (Hari Chutney).
Heat Oven to 375 degrees. Take the pie crust out of the freezer and let it sit. To Prepare filling: In medium bowl combine peaches, brown sugar, cinnamon, ginger, cornstarch and vanilla extrac; toss well. Set aside in bowl. To Prepare topping: In medium bowl, combine oats, flour, brown sugar, and salt. Add the butter, lemon juice and water; stir to combine. Transfer pie filling to the pie crust. Then press topping together to form clumps and crumble over top of filling. Bake 40 minutes, then loosely tent the top with aluminum foil to prevent topping from over browning. Bake 40 minutes longer.(some ovens may vary and only need 30 minutes more). Let cool before eating.
Boil macaroni according to package directions, being sure not to overcook. Drain macaroni in a colander, then run under cold water or return to the pot and fill with cold water to chill. Combine the dressing ingredients in a large bowl and mix well. Combine macaroni, dressing and your choice of add-ins in a large bowl (preferably one with a lid for storage) and mix thoroughly. Chill for at least 2-3 hours so flavors can blend. Add extra dressing if needed.
In a mixing bowl, blend together the sour cream & mayonnaise. Add cheddar cheese, tomatoes, bacon & celery & mix well. Refrigerate at least 1 hour before serving with a variety of crackers and/or large corn scoops.
Put all ingredients, except noodles, in crock pot. Cook on low 8-10 hours or on high 3 1/2-4 1/2 hours. (I cook just until the chicken is done, about 5 hours on low). Remove chicken from broth. I like to run a slotted spoon through the broth to make sure no little bones have escaped. Add salt to taste. Turn cooker to high and add noodles when broth is hot and bubbly. Cook 30-45 minutes, or until noodles are done, stirring occasionally. Meanwhile, remove meat from bones. Add bite-size pieces to broth and noodles.
Peel, dice and de-pit avocado and place in a food processor. Add lime juice, hot pepper sauce and garlic. Process until smooth and then season with salt and pepper. Transfer to a bowl and cover by placing plastic wrap DIRECTLY onto the surface of avocado mixture. Refrigerate until serving. To serve, you can serve it as is or add some of the optional toppings and serve with tortilla chips or crackers.
Measure milk and stir in instant coffee. Put flour, baking powder and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add sugar and hazelnuts; toss to distribute evenly. Stir in milk mixture; pour into the bowl and stir with a wooden spoon until a soft dough forms. Scoop 1/4 cup portions of dough and place about 2 inches apart onto an ungreased cookie sheet. Bake at 425°F for about 15 minutes or until the dough colors, but does not get dark brown. Put scones on a dish towel on a wire rack. Cover loosely with cloth and cool 1-2 hours before serving.
To prepare Glaze: Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely. Preheat oven to 350°F. To prepare cake: Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray. Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla. Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife. Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.
Preheat oven to 350 degrees. Line a 15 x 10 x 1-inch baking pan with foil; grease the foil and set aside. In a medium bowl beat egg white with rotary beater until frothy. Stir in Cajun seasoning and cayene pepper. Add peanuts and toss to coat. Spread peanuts in a single layer in prepared baking pan. Bake in the preheated oven for 12 minutes, stirring once halfway through baking. Cool completely. Break up any large clusters of peanuts.
Pull the husks down to the bottom of the corn without removing the husks. Remove the silk. Place corn in a sink or pot filled with ice cold water. Let the ears soak in the ice cold water for at least 2 hours. Remove the ears towel dry them. Rub oil on kernels and place a couple slices of onion on cobs covering with husks. Prepare a 225 degree fire in the smoker with some good smoke like mesquite, fig, hickory, apple, etc. and when it is ready place the ears of corn in the smoker leaving a little space between each one to allow the smoke to get around it. OR. You can use a gas grill:. By placing your wood chips in foil with top poked for smoke to escape on grill over flame. When smoke starts lower heat to 225 degrees. Place corn on grill over indirect heat. A good time to make compound butter of choice recipes above. When the corn has been in the smoker for about 30 minutes, take the butter you prepared and carefully get about a teaspoon of it up under the husk of each ear of corn making sure to coat as much of the exposed ear as possible. Repeat this procedure 30 minutes later. Smoke for 30 more minutes. Enjoy!
Combine yeast and 1 cup of flour. In seperate bowl, combine water, sugar, and salt. add to flour mixture. stir in raisin, cinnamon, and sugar, if using. beat with electric mixture until no lumps remain and mixture is sort of splashy. add raisins, if using, and remaining flour. mix until dough is tough. turn out on floured surface and knead for 6-8 minutes. cover and let rise 10-15 minutes. spray a large cookie sheet. Divide the dough into 12 to 24 portions, rolling each into a ball and pulling a hole through in the middle with your fingers. Place the bagels on the cookie sheet, cover and let rise in a warm place for at least 20 minutes and no more than 2 hours (or you'll have dough coming out of your ears). Meanwhile, put one gallon of water and one tablespoon of sugar in a large pot to boil; reduce to simmering. Cook bagels, 4 or 5 at a time for 4 to 7 minutes (depending on the toughness of the skin you prefer - the longer they boil, the tougher they get), turning once. Preheat oven to 375 degrees F. Bake 31 minutes, or until golden brown.