HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, whisk peanut butter, vinegar, sesame oil, sherry, soy sauce, sriracha and scallions together until smooth. Cover and refrigerate overnight or at least 6 hours. (If it thickens up too much in the fridge, add a bit of water to bring it to the right consistency.). After the dressing is done chilling in the fridge, bring a pot of water to a boil and cook the rice noodles about 3 minutes, or until tender. (If your package has directions, follow those, but the rice noodles can quickly turn to mush if overcooked) Drain and rinse with cold water. Cut them into about 3-inch pieces and set aside. In a large bowl, add all your prepared veggies and chicken, then toss. Add in the cooked noodles, and gently combine. Pour the dressing over the top and stir to coat, using as much or little dressing as you'd like. Top with toasted sesame seeds and serve.
Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel. Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
In a food processor, combine pineapple, ice cream, milk, and cinnamon. Process until smooth.
In pot, soak beans over night in the water to cover the beans. The next day, cook the bacon until crisp, over medium heat until done, 5 to 8 minutes. Add the onion, garlic, and jalapeno; cook for 5 minutes. Stir in the chili powder and the cumin and cook for 1 minute. Add 1 cup of the water from the beans to this to loosen the crispy crumbs and put all in the beans. Bring beans to a boil; turn to med low and cook until tender, about 1 1/2 to 2 hours or until beans are soft. When beans are cooked, add the salt and cook 1 to 2 minutes more. Keep warm until ready to serve.
Place onion, red pepper and celery into TM bowl. Chop 10 seconds/speed 5. While chopping drop the garlic cloves onto the whirling blades. Add oil to TM bowl. Saute veggies for 5 minutes/100 degrees/speed 2. Add ground beef to TM bowl. Cook 5 minutes/100 degrees/speed 2. Add all remaining ingredients to TM bowl. Cook 5 minutes/100 degrees/speed 2. Serve over hamburger buns or rolls (I usually use Thermomix Basic Bread #2, food.com #442374).
Directions for Porcupine Meatballs:. Combine ground beef, rice, egg, parsley, onions, salt, pepper, 1 teaspoon of Worcestershire Sauce , and 1/4 cup of the tomato soup. Stir well to combine. Lay out waxed paper or a platter to place the meat balls onto. Using a tablespoon cookie scoop, scoop up a measure of the meat mixture and just lay out on the waxed paper. You will form them into perfect meat ball when you are done scooping them up. I get 30-31 meat balls from this recipe. When you are done scooping up the meatball mixture, form them into round balls. Heat the tablespoon of butter in a large Texas skillet. Place meatballs in the fry pan and allow the bottoms to brown slightly before turning. I've found that a coffee scoop makes the perfect tool to turn the meatballs without them breaking into pieces. This will take about 5 minutes to slightly brown the sides. While meatballs are browning, mix the rest of the tomato soup, water, and 1 teaspoon of Worcestershire sauce in a small bowl and pour over meatballs. Bring the tomato sauce to a boil in the skillet. Reduce the heat, cover, and simmer 40 mintes or until meatballs are cooked and rice is soft, turning them every 5 minutes. This makes sure that all the rice has contact with the liquid so it plumps up. When meatballs and sauce are done, take skillet off the heat and set aside. While you are preparing the Tri-Colour Pepper Soup, the meatballs will "set up" so they don't break up in the soup. Directions for Tri-Colour Pepper Soup:. Melt one tablespoon of the butter over medium heat in a large Dutch Oven. Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn. Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture. Add the four cups of chicken broth, the can of diced tomatoes, and the teaspoon of paprika and stir well, until combined. Empty the entire skillet of reserved meatballs and the sauce they cooked in to the Dutch Oven, stirring gently so the meatballs don't break up. Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes. Serve immediately.
Saute onion and garlic in oil. Add chicken; brown on all sides. Add broth (or water and bouillon cubes) and 2 teaspoons or so paprika. Cover and simmer until chicken is tender (do not boil but simmer; this may take longer). You may want to remove the white meat first. Remove all chicken; keep chicken warm while preparing sauce. Mix flour and sour cream, add a bit of sauce from chicken and mix together. Put this back into the pot - mix with sauce. Cook 1 minute without boiling. Taste for seasoning - add salt if necessary or more paprika. Return chicken pieces to the pot. Serve with buttered noodles or rice.
Beat the butter in a medium mixing bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla.
In a food processor, process walnuts until finely chopped, about 10 1-second pulses. Combine with remaining filling ingredients in a small bowl and set aside. In food processor, combine flour, salt, and sugar. Pulse twice to combine. Add cream cheese and butter. Process until mixture resembles coarse meal and almost begins to hold together. Turn out onto a floured surface and knead until it forms a cohesive mass. Cut into 4 equal pieces. Form each piece into a ball, then flatten into a disc. Wrap each piece in plastic and refrigerate 1 hour. Preheat oven to 350F and line two baking sheets with parchment or Silpats. Combine apricot preserves with orange juice. Microwave 30 seconds or until thin enough to spread. Working with one disc at a time on a floured surface, roll out into a 9" circle. Brush with 1 T apricot mixture, then sprinkle with 1/4 cranberry mixture (if using a scale, this should be roughly 2 1/2 ounces). Using a long knife or pizza wheel, cut disc in quarters, then cut each quarter into 3 equal pieces. Starting from the wide end, roll each piece up, pressing lightly to seal. Place cookies, point side down, on prepared baking sheets. Repeat with remaining dough and filling. Cover sheets with plastic wrap and refrigerate for 30 minutes. Beat egg with water. Stir cinnamon into sugar. Remove sheets from oven. Brush cookies with egg wash and sprinkle with cinnamon sugar. Bake cookies in center of oven until golden brown, about 15 minutes. Let cool 5 minutes before transferring to a rack. Store uneaten cookies (!) in an airtight container at room temperature up to 5 days.
In a large saucepan over medium heat, stir together carrots, potatoes, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Top with more shredded cheese for plating purposes and additional flavor.
Preheat oven to 350-degrees. Combine apples and lemon juice in a baking dish, coated with nonstick spray, and toss gently to coat. Combine sugar, cornstarch and 1 teaspoon cinnamon. Stir with a whisk to blend. Add cornstarch mixture to apple mixture and toss well to coat. Combine flax, remaining cinnamon, brown sugar, and oats in a separate bowl. Sprinkle evenly over apple mixture. Bake for approximately 40 minutes or until apples are tender and topping golden brown.
Preheat oven to 375°F. Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste. While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well. Take out a 9x13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil. Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly. Allow to cool for about 10 minutes before slicing.
Combine ingredients (except chicken and 1/4 cup water) and bring to a boil. Simmer for 10 minutes. Pour 1/4 cup water in bottom of a shallow pan. Lay chicken tightly in the pan. Pour sauce over chicken. Bake at 275 degrees for 2 1/2 to 3 hours uncovered. Turn chicken halfway through.
Preheat the oven to 375°F. Rub the sweet potatoes with the vegetable oil and place on a baking sheet lined with parchment paper. Bake until fork-tender, 1 to 1 1/2 hours. Remove from the oven and let cool, then peel and mash in a large bowl. Add to the mashed potatoes the brown sugar, cinnamon, nutmeg, salt, vanilla, eggs, and 2 1/2 cups of the milk and mix well. Set aside. Lower the oven temperature to 350 degrees F. Combine the graham cracker crumbs and pecan pieces in a food processor and process for about 1 minute, to make a fine meal. With the motor running, gradually pour the melted butter through the feed tube and process for 1 minute. Transfer the crumb mixture to a 13 X 18-inch baking pan and, using your fingers, firmly press the crumbs evenly onto the bottom and up the sides of the pan. Pour the sweet potato mixture into the crust and spread evenly with a rubber spatula. Put the chocolate morsels and the remaining 1/2 cup milk in a medium-size saucepan over medium heat and stir constantly until the chocolate melts and the mixture is smooth. Spoon the chocolate in three rows, about 2 inches apart, lengthwise over the sweet potato mixture. Then, with a knife, make a zigzag pattern to marbleize the chocolate and the sweet potato mixture. Bake until the edges are browned and the filling is set, 20 to 25 minutes. Remove from the oven and let cool completely. To serve, cut into bars.
Cut steak into serving size pieces and place in bottom of cooker. In bowl, combine tomato sauce, onion soup mix. oil, vinegar, oregano, garlic powder and pepper. and pour over meat. Scrub and pierce potatoes and place on top of meat. Cook on low heat for 7-7 1/2 hours or until meat and potatoes are tender. Combine water and cornstarch until smooth (boil in a saucepan 2 minutes or until thickened) and add to drippings.
Preheat oven to 375F and grease a 8x4x2" loaf pan. Combine the flour, sugar, baking powder, and salt in a medium bowl. Combine the egg, milk, butter, and almond extract in a separate bowl. Add the wet ingredients to the dry ingredients, mixing just until moistened (do not overmix). Stir in chopped almonds and cranberries. Spread batter in loaf pan and then sprinkle with additional 1 tbls. sugar and then the slivered or sliced almonds. Bake for 30 minutes. REDUCE heat to 350F and bake for an additional 20-30 minutes or until toothpick inserted in center comes out clean. Let cool 10-15 minutes before removing from pan to wire rack.
Preheat oven to 400 degrees. Combine rice and water; let stand 5 minutes. Soon rice evenly onto center of each of 4 large sheets of heavy-duty aluminum foil. Top with 1 chicken breast half; sprinkle with chili powder. Drizzle evenly with dressing and top with cheese. Make packets by folding top and sides of aluminum foil to seal. Place in a single layer on a baking pan. Bake 25 to 30 minutes or until chicken is cooked through. Cut slits in foil with a sharp knife to release steam before opening.
Preheat the oven to 350 degrees F. In a medium sized pot, melt the butter and the sugar together over low heat. When melted, remove the pot from the stove and let the mixture cool a little. Temper your beaten eggs by taking a couple of spoonfuls of the butter and sugar mixture and stirring it into the eggs. Repeat with a few more spoonfuls, until the eggs are warmed (the goal of this is to prevent scrambling when you mix the eggs into the butter and sugar, trust me, you don't want scrambled eggs as part of your cookies). Add the eggs to sugar and stir to combine. Add vanilla at this time. Sift the flour, baking powder and salt into the wet ingredients and stir to combine. Stir in the nuts (I usually pulse them a bit in the food processor, what's another dirty dish -- ). Spoon out onto parchment or silpat lined cookie sheets and bake 8-10 minutes.
Place the chicken cubes in a large bowl. Sprinkle cornstarch over the chicken; using clean hand toss together to coat the chicken with the cornstarch until well coated. Heat 2 tablespoons in a wok over high heat. Add in HALF of the chicken, then sprinkle with about 1/2 teaspoon seasoned salt and black pepper; stir-fry for about 5 minutes or until JUST cooked (do not overcook the chicken, it will cook in very little time, I use 2 smaller heat-proof spatulas for stir-frying). Add in 1 tablespoon (or more) of soy sauce and continue cooking and tossing until coated with the sauce. Remove the wok from heat then drizzle about 1 teaspoon seasme oil over the cooked chicken; toss until very well to combined. Place the chicken in a bowl. Heat the remaining 2 tablespoons vegetable oil in the wok. Repeat the process with remaining chicken, seasoned salt, soy sauce and sesame oil. Sprinkle lightly with sesame seeds, then chopped green onion.
Prepare jars, lids and bands. In a large pot, combine peaches, blueberries, onion, ginger,jalapeno, garlic, brown sugar, salt and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 35 minutes or until onions are translucent and mixture is thickened to a thin jammy consistency. Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles and adjust headspace if needed. Process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude.
In a cocktail shaker, muddle the lime, lemongrass and sugar. Add in the fruit puree and vodka (or lemonade). Add ice to the cocktail shaker and shake to chill. Strain the liquid into 2 glasses, top with ginger beer and serve.
Layer in a greased bundt cake pan in the following order: frozen rolls. powdered pudding. brown sugar. cinnamon. melted butter. pecans. Cover the pan with foil topped with a clean towel and allow to sit overnite. Bake in a 350 degree oven for 30 minutes.
Preheat the oven to 350 Degrees F. In a large bowl, stir together the flour, cocoa powder, baking powder and salt. Pour in agave nectar, water, vegetable oil, applesauce and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 30 minutes before cutting into squares.
Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the pepper strips and saute until lightly browned at the edges and beginning to soften, about 5 minutes. Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar. Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes. Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil. Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sauteed peppers, the top with a sprinkling of basil. Serve immediately.
Rub jerk seasoning generously over chicken thighs. place pepper and onion in bottom of crock pot. Place chicken over vegetables. In a small bowl, combine broth and ketchup; mix well. Pour broth mixture over chicken. Cover; cook on low for 6-8 hours. Remove chicken from crock pot and shred. Return to crock pot and mix well. With a slotted spoon place chicken mixture into buns.
In a resealable food storage plastic bag mix all ingredients except pork chops. Add pork and seal bag. Turn to coat. Refrigerate 1 to 2 hours to marinate, turning bag once. When ready to cook pork, heat grill. When grill is ready, place pork on grill. Cover grill and cook 15 to 20 minutes, turning occasionally and brushing with marinade, until pork is no longer pink in center. Discard any remaining marinade.
Heat a large skillet over medium-high. Add 2 tablespoons of olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook 5 minutes on each side. Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary and garlic. Saute for 4-5 minutes. Add the balsamic vinegar, honey and chicken stock. Cook until the liquids have reduced by 1/2. Turn off the heat and add the butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the glaze. Serve hot.
Preheat the oven to 400°F Grease two 12 hole mini muffin tins with a little margarine. Cook the bacon in a non-stick frying pan for 3-4 minutes until golden. Drain on kitchen paper. Sift the flour and baking powder into a large bowl and stir in the cornmeal, sugar, salt and cooked bacon. Crumble in half of the Boursin. Crack the egg into a separate bowl and whisk in the milk and melted margarine. Stir the liquid into the dry ingredients, taking care not to over mix. Divide the mixture between the mini muffin tins, scatter with the grated Cheddar and bake for 15 minutes or until well risen and just firm. Allow to cool, cut in half horizontally then sandwich together with the remaining Boursin.
Heat frying pan to medium heat. Add butter then garlic and onions and cook until the onions become translucent. Add zucchini cook until they become a bit soft. Add the water. Cover the pan with lid and let the mixture cook until the zucchinis become soft. using a hand blender or food processor puree the zucchini mixture. cream cheese and fresh ground pepper and puree it all together. If it is too think or you want it to be a bit more creamy, add a bit of milk or half and half and blend.
Whisk the dressing ingredients together. Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
Dissolve yeast in warm milk with sugar. Mix in yeast mixture beat until combined. Add eggs one at a time. Add butter and salt little at a time. Knead until smooth and elastic; put in a greased bowl; let rise until doubled. Flip over, cover with plastic wrap and refrigerate overnight. Next day punch down; let rise until doubled. While dough is rising, prepare topping. If making chocolate, take out 3 tablespoons flour for cocoa. Combine wet to dry. Divide dough into 2 ounce pieces, the size of a tennis ball. If sticky add little flour. Place on parchment paper, flatten to form a dome shape, place 1 inch apart. Roll topping into gumball sized shape and put on dome; flatten out to cover the dome. Score topping 5 times diagonally so it looks like a sea shell. Let rise until dough spring backs. Bake in 350 degree Fahrenheit oven 35 to 45 minutes until bottom and sides are golden.
In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the corn, potato, broth, cream, cayenne, salt, and black pepper to taste. Bring the soup to a boil. Decrease heat to a simmer and cook until the potato is tender, about 10 minutes. Serve in pretty shallow bowls garnished with the chives.
Blend all of the ingredients, together until smooth. Cover and chill. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes.
Bring broth or water to a boil add noodles and cook according to package directions,or til bite tender.Do Not drain.Reduce heat to medium low. Add soups and stir well. Add chicken and cubed velveeta. When cheese melts taste and add salt and pepper.Serve.
Preheat oven to 400°F. Mix Bananas, milk, egg, and applesauce with a food processor or immersion blender. Add to dry ingredients, and mix until just blended. Spoon into mini muffin cups about half full. Bake 15 minutes, cool remove from pan. Makes approx 11 mini muffins.
In a large skillet cook the ground pork until it is no longer pink. Drain off fat. Stir in onions, garlic, cinamon, coriander, oregano, thyme. Cook and stir for 2 minutes more. Gently stir in salsa and mango. Cover and heat through, about 2 minutes. Spoon into serving dish. Sprinkle with chopped almonds and cilantro. Serve with hot cooked rice.
Add to a medium saucepan, cranberries, 1/3 cup water, lime zest, lime juice, splenda and the pinch of salt. Bring to boil, reduce heat and simmer until the cranberries start to burst, 3 or 4 minutes. Make a slurry with the teaspoon of water and cornstarch. Add the slurry to the saucepan, stir and simmer 1 minute longer or until thickened. Cool and serve with poultry.
Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish). To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate. Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.