HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger,sesame oil, chili oil, and rice vinegar; blend well. Divide the peanut sauce into two equal portions; set one portion aside in a. microwave-safe bowl; it will be used later as dipping sauce; whisk chicken broth or pineapple juice into second portion of peanut sauce; set aside for stir-fry. Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add pork to skillet then season with garlic salt and saute 1 minute; meat will be only partially cooked; add onions and carrots to skillet and saute another minute or until. meat is almost cooked through; add cabbage and saute another minute; add bean sprouts and toss about 30 seconds until veggies are evenly distributed; add thinned (second portion) peanut sauce and cook about 1 minute until sauce is bubbly; carrots should be crisp-tender and bean sprouts should remain crisp. Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling. Place 1/4 cup of filling onto each egg roll wrap and roll up according to package directions; seal final edge of each egg roll wrap with eggwash. Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain. Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls. Cooked egg rolls may be kept warm in a low oven until serving time; or egg rolls may be assembled and individually quick frozen either before or after frying.
Preheat the oven to 350°F. Lightly grease a shallow 3 quart baking dish. Begin cooking pasta according to package directions. During the last few minutes of cooking the pasta - stir in the frozen peas and cook 1 minute or until the pasta is slightly under done and the peas have thawed. Drain and return to the pot. Add cream, ham, Cheddar cheese, Parmesan cheese, rosemary and freshly ground black pepper and toss until well blended. Spoon into prepared baking dish. Combine the bread crumbs and Parmesan cheese in a small bowl; sprinkle evenly over the pasta. Bake 30 to 35 minutes or until heated through and golden brown on top. Garnish with fresh rosemary sprigs if desired. Serve and enjoy!
Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together. Alternate layers of potatoes with layers of onions. Cook slowly over medium heat, turning the potatoes until tender, not brown. Drain potatoes in a colander, save oil. Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy. Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high. Shake the pan often to avoid sticking. When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked
Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening. Wrap a piece of prosciutto around each to enclose like a little cocoon. Stand the figs on a sheet pan. Bake for 12 to 15 minutes so the prosciutto melts slightly and forms a skin around the figs. Season with lots of ground black pepper.
Preheat oven to 350°F. Butter madeleine molds and set aside. In a large bowl whisk together the dry ingredients (cornmeal - salt). Stir in milk, egg and butter. Working in batching and cooling molds between batches, spoon 1 tablespoon batter into each prepared madeleine mold. Bake for 12-15 minutes or until madeleine is golden brown on the bottom. Turn out onto rack to cool completely.
Combine the wine, orange juice, pineapple, apple, sugar and lime juice in a large pitcher; stir until the sugar is dissolved. Refrigerate at least 2 hours, up to overnight. Just before serving, stir in the club soda. Pour sangria into 6 ice-filled glasses, being sure to include some fruit.
Shred potatoes and carrots into a large bowl. Beat egg. Then add remaining ingredients. Beat mixture to combine. Add to potatoes and carrots, and mix with large spoon until blended. In a large fry pan, fill to a 1/4 inch from the bottom with vegetable oil and heat through on medium heat. Use a 1/2 cup measuring cup to spoon out the mixture into the hot oil. Then press with a spatula to form into"pancakes". Turn when edges begin to brown and cook through, about another two minutes. Rest on papertowels and serve.
Saute onion and pepper in butter until tender. Add chicken broth, rice, beer, thyme and salt and pepper to taste. Bring to a boil, cover and reduce heat. Simmer for 30- 40 minutes until liquid is absorbed and rice is done.
Preheat oven to 375 degrees. Remove one cooking rack from oven. The other rack should be placed on the bottom. Chicken should have at least 8 inches for cooking so it doesn't burn. Bake chicken for 1 1/4 to 1 1/2 hours. Remove and discard neck and giblets from chicken. Rinse well and pat dry with paper towels. In small bowl, mix together 1 teaspoon of salt, brown sugar and chili powder; mix well. Rub this mixture into chicken cavity. Measure 2/3 cup of orange soda from can; set aside. In another bowl, mix remaining salt, brown sugar and chili powder along with 1/4 cup orange marmalade and 2 teaspoons of orange soda for glazing. Spray outside of soda can with nonstick cooking spray; place in a 15 x 10 x 1 inch baking ban lined with aluminum foil. This step is if you are cooking it in the oven. Carefully set chicken cavity over can, pushing until chicken balances in pan. Rub skin with oil. During last 30 minutes, paste with marmalade sauce. When chicken is done,use thick hot pads and tongs to remove chicken from baking pan;let stand for five to ten minutes before removing soda can. Don't tilt chicken because beverage is very hot. Remove can by twisting; discard. For orange sauce, place 1/3 cup marmalade and 2 Tablespoons plus 1 teaspoon orange soda in a microwave safe bowl. Microwave for 30 seconds or until warm and bubbly. Serve over chicken. For grilling, make sure you have at least 8 inch clearance for chicken to stand up. Rack should be at lowest position. For indirect grilling, you must have a drip pan with a little water placed under the chicken to prevent flare-ups. When removing chicken from grill, place a large spatula for grilling under the can for transporting. To eliminate this problem, I purchased a beer butt chicken can holder that is specially designed to hold the beer can and help keep the chicken balanced from WalMart. It works wonderful. To remove chicken from can, let cool and then twist can.
When Pork is finished roasting, add the Pan Drippings, Teriyaki Sauce, and red pepper flakes to a sauce pan, over low heat. Meanwhile mix together Corn Starch and water. Then pour corn starch mixture into the Teriyaki Sauce mixture, and bring to a simmer till it thickens. Mix in 1 Cup of Ketchup.
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, 6 minutes. Add 1 cup water and 2 tablespoons oil. Saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
Prepare the fruit and place in a large bowl. Combine the champagne and honey in a small bowl and microwave for 30 seconds. Pour the mixture over the fruit and toss to coat well. Serve slightly chilled.
Combine all ingredients in a mixing bowl until well combined. Form into a ball, wrap in plastic wrap and chill in the fridge for 2 hours until ball is solid. Remove cheese ball from the fridge and roll in the graham cracker crumbs. Serve with extra cinnamon graham crackers, baked croissants and pound cake.
Saute garlic and shallots in olive oil. Reduce with whiskey (actually burn whiskey off). Add water and chicken base, bring to boil. Add salt, pepper, paprika, jerk seasoning, Montreal chick seasoning, dry parsley, and oregano. Thicken with corn starch or roux. Add mushrooms when taken off heat, stir, and serve over chicken steak or pork.
Cook pasta,drain. Add oil to wok. Add mutton or beef; cook until pink. Add potato. Add green onion. Add tomato. Add red pepper flakes and anise. Mix crushed ginger in water; add to meat. Add soy sauce. Add peppers and garlic. Add cilantro. Top on noodles.( i just add my just cooked noodles to sauce and they soaked up some of the juice ).
Bring stock, water, and turkey neck and giblets to a boil in a sauce pan. Reduce heat, and gently simmer, uncovered for 30 minutes. Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat. Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat. Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired and season with salt and pepper. Gravy can be refrigerated airtight for up to 3 days; reheat before using.
Brown onion and meat. Add rest of ingredients. Bring to a boil and simmer for 2 hours.
Soak beans in cold water overnight. Drain. Cover with fresh cold water. Heat to boiling point then simmer 30 minutes. Drain reserving 11/2 Cups cooking water. In medium bowl mix ketchup, mustard, brown sugar, salt, pepper and cooking water and add another 1/2 cup water. In a clay pot,cast iron or crockery pot, layer 1/3 bacon slices,onions, beans and ketchup mixture. Repeat ending with beans. Cover with remaining bacon slices. Put lid on pot and bake in a 250* oven for about 8 hours. With clay cooker you put the pot in a cold oven; heat to 400*. After 30 minutes reduce heat to 300*.Cook for 3 hours; reduce heat to 250* for another 1/2 hour. Serve with a boiled potatoes, ham, fresh bread and ketchup,.
Take your water and cook the yellow split peas, split white gram, yellow moong dal, and red lentils along with the ginger and salt until they are soft, approximately 30 minutes. In a separate saucepan, heat your oil and add the cumin seeds-as the seeds begin to splutter, add the minced garlic and tomatoes and saute for a few minutes just they begin to cook. Next, add the salt and other spices and thoroughly combine. Then, take the beans (including the water you cooked them in) and add them to the saucepan. Cook for 3 minutes, and serve. Sprinkle with chopped cilantro and a spoonful of yogurt if you choose to. Can also serve with your choice of breads as well.
Rinse rice and add to a pot with the broth and coconut milk (and juice if you want) and cook until done. I use a rice cooker. Fluff up the rice and add the pineapple, soy sauce, sesame oil and sugar. Mix well, taste and adjust seasoning. Top rice with green onions, nuts and coconut flakes before serving.
Boil water; remove from heat and add butter and chocolate; stir. In a separate bowl, stir together flour, sugar, salt, and baking soda. Add eggs; stir. Stir in chocolate mixture, mixing well. Add sour milk; mix well. Pour into 2 greased and floured 8" round cake pans. Bake at 350 degrees F for 30-35 minutes.
Bring a large pot of boiling water with salt added, about 1/2 teaspoon salt, add Linguine. Remove when cooked to desired texture. Using medium heat add olive oil in a large sauce pan, smash the garlic and add to the pan. Cook until golden brown and remove, set aside. Clean crab and cut into 6 pieces. Add to the pan and saute' for 1 minute. Add the basil,parsley,hot pepper flakes, and tomato sauce, and cook for 4 minutes. Remove pan from heat. When pasta is cooked, drain and place it in the pan with the sauce. Saute' for 1 minute, serve very hot. If you wish, use 1 glass of dry white wine before adding the herbs, reduce it completely, then add the rest of the ingredients. Then eliminate the tomato sauce.
Chicken Stock:. Wash chicken well. Place in large stockpot, cover with water and cook until tender. Remove chicken, celery and onion saving chicken stock and chicken. Discard onion and celery. Cool and debone chicken and return to stock. Heat to boil. Dumplings:. Mix all ing. except milk, as you would for pie crust. Add milk slowly until dough is soft enough to handle. Roll as thin as possible on floured board. Slice in 1&1/2 to 3 inch strips. Carefully drop dumplings in boiling broth. Cook 15 minutes They will plump up nicely. Do not half or double this recipe. This recipe is for those who can't make chicken and dumplings.
To prepare the dough, heat oven to 450 degrees. In a large bowl, combine 5 cups flour, sugar, salt and yeast. In a small saucepan, combine 7 1/2 tablespoons butter and the milk, and place over low heat until lukewarm. In a medium bowl, beat eggs lightly, and then whisk in milk mixture. Stir the liquid ingredients into dry ingredients. Using a mixer with a dough hook, or by hand, knead dough until smooth and springy, adding more flour if necessary. Form into a ball, and place in an oiled bowl. Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes. Punch down dough. Line a 13-by-10-inch baking pan with parchment paper. On a lightly floured surface, roll out one-third of the dough, and place in pan. Roll out remaining dough to a rectangle about 20 by 10 inches. To make filling, mix together the butter and sugar to make a paste. Spread paste evenly over large rectangle of dough. Chop pistachios until splintery, and sprinkle evenly over dough. Top with chocolate chips. Starting from longest side, carefully roll up dough so it looks like a long sausage. Cut dough into 20 slices, each 3/8 inch thick, and arrange with a cut side up on top of dough in pan. Brush buns with beaten egg, and let them sit in a warm place until puffed up and snugly filling pan, about 15 minutes. Bake until buns are risen and golden brown, 20 to 25 minutes. Remove from baking pan to cool on a rack. Serve warm. Makes 20 buns.
Beat sugar, butter, and vanilla on medium speed until creamy. Reduce speed to low, add flour and 1/2 cup of toffee bits and beat until well mixed. Shape dough into 1 inch balls, Roll each ball into 2 1/2 inch rope with tapered ends; curve slightly into crescent shape. Place 1 inch apart onto ungreased cookie sheets. Bake at 325 for 11-16 minutes or until set and very light brown. Cool completely. Place chocolate chips and shortening in small microwave safe bowl. Melt on high for 1 minute; stir. Continue melting in 30 second intervals until almost melted. Stir until smooth. Dip one end of the cooled crescent in the chocolate. Sprinkle with additional toffee bits. Place on wax paper until chocolate is set. (About 1 hour). Sprinkle with powdered sugar if desired.
Prepare canner, lids and bands. In a large saucepan, combine sugar and ClearJel. Whisk in water. Add food coloring, if using, a few drops at a time until the desired color is achieved. Bring to a boil over medium-high heat, stirring constantly. Add lemon juice, return to a boil and cook for 1 minute, stirring constantly. Reduce heat to low. Quickly fold in raspberries and return to a boil over medium-high heat, stirring frequently and gently until mixture boils. Remove from heat. Ladle hot pie filling into hot jars, leaving 1 in headspace. Remove air bubbles. Wipe rim and put lid and bands on. Place jars in canner, and bring to boil and process 30 minutes.
Cube avocado, do not mash - sprinkle w/lemon juice, set aside. In a medium bowl mix together the rest of the ingredients and fold in the avocados, gently. Adjust seasoning, may need more lime juice to taste. Cover and chill for 1-2 hours to let flavors blend. Serve w/tortilla chips. Enjoy!
Pour ginger ale into a glass and stir in sugar. Watch the bubbles come up to the top and disappear! Sip slowly!
Crack the eggs into a bowl, add the sea salt and chopped onions and blend together with a wire whisk. Melt 3 tablespoons of butter in a frying pan, and then add the egg mixture, tipping the pan to make sure the egg mixture covers the bottom of the pan. Cook on medium heat, until the underside is lightly browned, and then add the spinach and the crumbled feta cheese. Lift one side of the omelet with a spatula and fold it in half. Reduce the heat, and cook until the inside of the omelet is cooked (less than a minute or so). Use a spatula to slide the omelet onto a plate and serve!
Place chicken in Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken; cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk stirring with fork until dry ingredients are moistened. Turn dough out onto a well floured surface, and knead lightly 4 or 5 times. For drop dumplings, pat dough to 1/4 inch thick. Pinch off dough to 1 1/2 inch pieces and drop into boiling broth. Reduce heat to medium low, and cook 8 to 10 minutes or to desired consistency stirring occasionally. Stir in chicken. For rolled dumplings roll dough to 1/4 inch thickness. Cut dough into 4 x 1/2 inch pieces. Drop dough one piece at a time into boiling broth, gently stirring after each addition.
Using a little of the milk, mix the ground rice and cornflour to a smooth paste. Over a medium-low heat, slowly heat the sugar in the rest of the milk. Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling. Keep stirring until the mixture thickens (which it should do in 10-15 minutes). Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes. Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3-4 hours before serving.
Saute onion in oil till almost tender. Combine all ingredients, except tempeh, in a pan and cook till slightly thickened, about 15 to 20 minutes. Mix in tempeh and transfer to a baking dish. Bake at 350 degrees for 30 minutes, or till completely heated through.
Combine butter, 1 cup sugar, and eggs in mixing bowl. Combine dry ingredients and add alternately with sour cream into bowl. Add vanilla. Batter will be very thick. Spread 1/2 of batter into 9X13 pan. In seperate small bowl combine 1/2 cup sugar and cinnamon. Add half of cinnamon mixture over top of batter in pan. Sprinkle 1/2 of chocolate chips over cinnamon mixture. Add remaining batter over top of chocolate chips. Add remaining cinnamon sugar and top with remaining chocolate chips and bake in 350 degree oven for 20- 30 minutes. Serve warm.
Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups). Bring to a quick boil, skimming froth as needed. Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes. For a creamy texture, whisk the mixture with a whip until smooth, a few minutes. Add salt, black pepper, curry powder, and broken vermicelli noodles. Stir well. Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.
Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish. In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat. Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top. Bake at 350 for 20-25 minutes.
In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened. Stir in rice, then stock, and bring to a boil. Reduce heat and cover; let simmer for 20 minutes, or until rice is tender. Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish. Note: this reheats very well so don't fret if this makes too much for your family.
Slice kelbasa in rings then in 1/2. Drain & rinse saurkraut & potatoes. Chop apple(remove skin if desired) & onion. Spray a large fry pan with cooking spray. Saute onion & apple until onion is golden. Add rest of ingredients. Lower heat & cover. Cook until heated thru about 15 minutes. Serves 4-6.
Saute chicken and garlic. Set aside. Coat a wok or frying pan with oil and heat. Add 1/4 Cup chicken broth and the 4 cups of veggies. Stir-fry 2-3 minutes stirring constantly. Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens. Serve over brown rice or pasta.
In a saucepan, mix together cocoa, sugar, flour, cornstarch. Slowly mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low. Cook about 2 more minutes while stirring occasionally. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks then mix it back into the hot filling. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff. Spread evenly over hot filling, sealing meringue to crust. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Place whites and yolks in separate bowls. Let whites warm to room temperature for 1 hour. Grease bottom of a 15 x 10-1/2 x 1-inch jelly-roll pan; line bottom with waxed paper; then grease with butter. Heat oven to 350 degrees. Melt 1/3 cup butter in saucepan. Remove from heat. With wire whisk, stir in flour, cayenne, 1/2 teaspoon salt until smooth. Gradually stir in milk. Return to heat, bring to a boil, stirring. Reduce heat; simmer, stirring, until thick and leaves bottom of pan. Beat in 1/2 cup Parmesan and 1/2 cup Cheddar. With whisk, beat yolks; beat in cheese mixture. With mixer at high speed, beat whites with 1/4 teaspoon cream of tartar until stiff peaks form when beater is slowly raised. With under-and-over motion, fold 1/3 whites into the cheese mixture. Carefully fold in remaining whites to combine. Turn into prepared pan. Bake 15 minutes, or until surface is puffed and firm when pressed with fingertip. Meanwhile, make filling - Cook spinach as package label directs. Turn into sieve; press to remove water. In hot butter in medium skillet, saute onion until golden. Add spinach, salt, 1/4 cup Cheddar and the sour cream; mix well. With metal spatula, loosen edges of souffle. Invert on waxed paper sprinkled lightly with Parmesan. Peel off waxed paper. Spread surface evenly with filling. From long side, roll up; place, seam side down, on greased cookie sheet. Arrange cheese slices over top. Broil, about 4-inches from heat, just until cheese melts. Use large spatula to remove to serving dish or board.
Preheat oven to 350 degrees. Combine wet ingredients, add to dry ingredients. Bake in sprayed 8" square pan for 35-45 minutes. Cut into 6 squares. ENJOY!