HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside. Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil. Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce. To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy! Makes 6 servings. Sriracha Lime Mayo: In small bowl, mix together mayonnaise, zest and juice of lime and Sriracha chile sauce. Set aside. Rainbow Sesame Slaw: In medium size bowl, mix together bell peppers, julienned snow peas, julienned jicama, rice wine vinegar, sugar, soy sauce, Sriracha chile sauce, sesame oil and toasted sesame seeds.
Lightly grease 6 oven proof ramekins. Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved. Continue to heat on high until mixture starts to turn golden. Do not over cook. Pour toffee quickly into ramekins. Put ramekins in a baking dish. Pre heat oven to 160oC. Combine milk and cream in a saucepan and heat over medium-high heat. Stir until mixture is almost to boiling point. Turn off heat and add chocolate. Whisk until chocolate is melted and mixture is smooth. Beat eggs, extra sugar and vanilla in a bowl. Pour in the chocolate mixture, whisking constantly. Pour custard into ramekins. Pour enough boiling water to come halfway up sides of dishes. Cook, uncovered for 30-40 minutes. Remove ramekins from water and refrigerate overnight. To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer. Serve with strawberries or peaches.
Cook chicken breasts in salted water until done. Cool and chop. In same water cook onions, celery, carrots and potatoes until almost done, then drain, reserving 1/2 cup of broth. In a bowl mix 1/4 cup sour cream (no more) with soup and 1/2 cup broth. Fold in chopped chicken, vegetables and soup mixture. Pour into a 3 quart casserole baking dish. Sprinkle cheese over mixture. Open biscuits and separate each in half to make 10 biscuits, a "must do" because I have found they don't get completely done in the middle if left whole. Cover top of casserole with the 10 biscuits pieces. Bake at 375°F for 25 minutes until biscuits are brown.
Heat oil in skillet over medium heat. Add onion and 3 garlic cloves, saute and stir for 2-3 minutes until onion is tender. Add peppers, wine, tomato paste and thyme, stir. Combine broth and cornstarch in a bowl and whisk until smooth. Stir into pepper mixture and bring to a soft boil. Reduce heat and simmer for 10-12 minutes or until slightly thickened, stirring occasionally. Cut beef into 1 inch cubes. Combine ground pepper, salt, paprika and garlic cloves in a bowl. Add beef and toss to coat. Thread beef onto six 12-inch skewers leaving small spaces between pieces. Place kabobs on a rack so beef is 3 to 4 inches from heat. Broil 9-11 minutes for medium rare to medium doneness. Serve with dipping sauce.
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved. In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a mixing bowl, combine cream cheese, butter, confectioners' sugar and vanilla; beat until smooth. Unroll cake; spread filling evenly to within 1/2 inches of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners' sugar if desired.
In lg skillet saute onions, garlic, and mushrooms in butter. Add spaghetti, 1 cup sauce, 1/2 cup shredded cheese, sour cream, cottage cheese, salt and pepper. Mix well. Put into a greased shallow casserole dish. Bake, uncovered at 350* for 20 minutes. Spread with remaining cup sauce. Sprinkle with remaining shredded cheese. Bake, uncovered for 10 minutes more.
Heat broiler. Set oven rack 5 inches from heat. In a large bowl, whisk together vegetable oil, soy sauce, and 1 teaspoon salt. Add carrots; toss to coat. With a slotted spoon, transfer carrots (reserve bowl with marinade) to broiling pan, keeping carrots on one side. A few pieces at a time, add tofu to marinade; turn gently to coat and transfer to broiling pan (reserve remaining marinade). Broil until carrots are tender and tofu is browned, turning tofu halfway through cooking time. Toss carrots occasionally (more during the last few minutes of cooking), 30-35 minutes. Transfer tofu and carrots to marinade bowl, add scallions, vinegar and sesame oil; toss gently to combine.
Sprinkle scallops with salt and pepper. In a large skillet saute scallops in 2 tablespoons oil for 1 1/2 to 2 minutes per each side or until firm and opaque. Remove from pan and keep warm. In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender. Add the cream and bring to a boil and add the sherry. Cook and stir til thickened. Add the scallops back the the pan and heat through. Stir in sage. Serve over hot pasta or rice.
Combine all ingredients except rice in a large pot. Heat thoroughly, stirring often to keep from scorching. Serve over rice. Optional: mix in veggies of your choice.
Combine breadcrumbs, chocolate chunks, sugar& milk in the top of a double boiler until chocolate is melted. Stir in butter. In a small dish, beat egg& salt together and add into chocolate mixture, along with walnuts. Pour into a greased 1 quart dish. Set dish in a pan filled with 1" of water and bake at 350 degrees for about 55 minutes, until a knife inserted in the center comes out clean.
Stir together apple juice, bourbon, and brown sugar. Stir until the sugar dissolves. Remove the giblets and neck from the turkey, and rinse the turkey with cold water. Drain the cavity and pat dry. Place the turkey in a large roasting pan. Dip the cheesecloth into the apple juice mixture. Wring dry. Cover the turkey with the cheesecloth. Pour the apple juice mixture over the cheesecloth, coating completely. Cover and chill for 12 to 24 hours, basting occasionally with the marrinade. Preheat oven to 325 degrees. Remove the turkey from the pan, discarding cheesecloth and reserving 3 cups of the marinade. Sprinkle the cavity with your desired amount of salt; rub into the cavity. Sprinkle your desired amount of salt and pepper on the skin. Rub it into the skin. Tie the legs together with string; tuck the wingtips underneath. Arrange the celery, carrots, apples, and onion in a single layer on a roasting pan. Place the turkey, breast side up on the celery mixture. Pour the reserved marinade over the turkey in the pan. Bake at 325 degrees for 3 hours and 15 minutes to 4 hours or until a meat thermometer inserted into the thickest portion of the thigh reads 165 degrees, basting every 30 minutes with the pan juices and shielding with aluminum foil after 2 hours 30 minutes to prevent excessive browning, if necessary. Remove from the oven, and let stand for 30 minutes. Transfer the turkey to a serving platter. Reserve 2 1/2 cups pan drippings. Pour the drippings through a fine wire mesh stainer into a large measuring cup, discarding solids. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, 1 to 2 minutes or until smooth. Gradually add the drippings, and bring to a boil. Reduce heat to medium, and simmer, stirring the mixture occasionally, 5 minutes or until the gravy thickens. Add up to 1/2 cup chicken broth to achieve the desired consistency. Sir in salt and pepper to taste. Serve the turkey with the warm gravy.
Brown beef and drain. Add sausage and brown. Stir in sauce and simmer. In a bowl stir in parsley, egg and ricotta cheese. Set aside. Cook pasta per direction. Stop a little short of done. It will continue to cook in the oven. Put a layer of sauce meat mixture in a 12" x 18" baking dish. Put a layer of noodles. Put a layer of ricotta cheese mixture. Thin with a little milk if to thick. Sauce again. Put a layer of mozzarella. Repeat with noodles, ricotta, sauce and mozzarella. Top last layer of Mozzarella with parmesan. Cover with foil tent and place on a cookie sheet. Place in a preheated 375°F oven for 40 minutes. Remove cover and cook an additional 15 minutes or until golden brown. Remove from oven and let stand for 15 minutes before serving.
Cut the broccoli into small florets and cook in a pan of boiling salted water for 3-4 minutes, or until just tender. Drain and tip into serving bowl. Meanwhile, whisk together the remaining ingredients and season with salt and pepper. Toss the dressing into the drained broccoli and serve.
Fry the chicken in a non-stick large frying pan or wok. When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice. Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.
Roll aluminum foil into balls and add to bottom of your crockpot. Rinse and pat dry whole chicken, then rub dry ingredients all over the chicken, be sure to rub some inside the cavity as well. Set chicken on top of foil balls and set slowcooker to high and cook for 8 hours;this is for a 4-5 pound. I cooked mine; 3 pounds for 5 hours. Cooking time depends on the size of your chicken. Remove chicken and set aside. Mix chicken drippings with powdered chicken gravy mix for an excellent sauce.
Cook the pasta in boiling salted water until just tender. Add the spinach for the last 2 minutes of cooking time. Drain and tip back into the pot. Meanwhile, heat the oil in a large frying pan, add the onion and chilli and mushrooms if using, fry, stirring for 6-8 minutes until softened. Add the onion mixture and the chopped cheese to the pasta pot. Mix together, then heat gently for 1-2 minutes until the cheese has melted. Scatter over the pine nuts and serve immediately.
Mix the marinade and marinate the veggies for apprx 1 hour. Save the marinade (do not marinade the prawns) Thread the skewers alternating the prawns and veggies (EG mushroom, prawn, artichoke, prawn, tomato, prawn, red& green pepper, prawn. artichoke. prawn tomato, prawn, mushroom) Baste with the marinade and BBQ or broil 6" from heat source, medium-high heat Baste again while cooking. Cook until the prawns are just pink and the flesh is white (the veggies will be heated through too) Sprinkle each Kebab with parmesan cheese (remove skewer from the heat when you do this hold over plate) Return skewer to brown the cheese (only a minute).
Directions To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll dough to 18 x 8 inches; brush with melted butter. Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges. Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces. Place, cut sides up, in greased 8 x 8-inch pan. Cover; let rise in warm place 45 to 60 minutes or until doubled. Bake at 350°F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth. Drizzle or spread on rolls.
Mix ground oats, almond meal and 1 Tbsp sugar in a bowl. Add melted butter or coconut oil and mix well. Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer. Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside. Zest a lemon and then cut the lemon in half and juice it. Preheat oven to 325°F/165°C degrees. In another bowl, mix egg yolks, sugar, and almond extract. Add ricotta cheese, and lemon zest and juice and mix well. Fold in the egg whites and mix gently. Fold in blueberries and mix gently again. Bake in the oven for 80 minutes. Cool and refrigerate for several hours or overnight. Remove the cheesecake from the springform, infuse love, and serve!
In a small mixing bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir wet ingredients into the dry ingredients - just until moistened. Fold in chopped peanuts. Fill greased or paper lined muffin cups 3/4ths way full. Bake at 375F for 15-18 minutes or until a pick comes out clean. Cool for 5 minutes before transfering to a wire rack.
Leave potatoes whole. Place in steamer basket over water in a dutch oven. Cover and bring to a boil. Steam over low boil for about 25 minutes, or until just tender. Remove potatoes from steamer and let cool. If doing ahead, cover and refrigerate at this point. Preheat oven to 425°F Put potatoes in large bowl and toss with seasonings and olive oil. transfer to a baking sheet (I use a jelly roll pan). Place a piece of plastic wrap loosely over potatoes. Using a small heavy saucepan, gently smash each potato under the plastic wrap to flatten to about 1/2" thick. Remove plastic wrap and arrange potatoes uniformly in the pan. Scrape any remaining seasoned oil out of the bowl and drizzle over the potatoes. Sprinkle lightly with additional kosher salt. Roast in oven for 20-25 minutes. If using parmesan, sprinkle on for last 5 minutes of baking.
Melt butter in non-stick frying pan, over low heat. Add brown sugar splenda, lemon juice, water and peach juice (I squeezed the juice from the skins and little bits I was discarding, right into the frying pan). Add cinnamon and nutmeg and bring to a low simmer. Add vanilla extract. Gently stir in the sliced peaches and warm them through. Serve with vanilla ice cream and top with toasted almonds.
Stir together the corn meal, baking powder and salt. Pour the beaten eggs and melted butter into a greased casserole dish and stir together. Heat the milk in a medium sized saucepan until it starts to boil. Sprinkle in the dry ingredients, and stir well; continue cooking and stirring for 2-3 minutes as mixture thickens. Mix cornmeal mixture with the butter and eggs in the casserole dish. Bake in a preheated 425 degree oven for 25-30 minutes. Serve hot from the dish--spoon bread is soft, so use a spoon to serve.
Combine water, milk, salt, and grits in a saucepan. Bring to a boil. Lower heat and simmer until thickened, stirring occasionally. Allow 5 minutes for quick-cooking grits and 30 minutes for regular grits Stir a little of the grits in eggs; return to saucepan and mix well with cheese. Pour into a buttered 1 quart casserole; dot with butter. Bake in 350 F for 40 minutes or until lightly browned.
Cut a small slit on the back of each shrimp, not cutting all the way through. In a large resealable plastic bag, combine salad dressing and orange juice, add shrimp, seal bag, turn to coat and refrigerate 30 minutes. Meanwhile, cook bacon in a skillet but not until it is crisp. Drain bacon on paper towels. If grilling the shrimp, coat grill rack with cooking spray and prepare for indirect heat. Drain and discard marinade. Place a piece of cheese in the slit of each shrimp back and wrap with bacon, securing ends with a toothpick. Grill over indirect heat or broil 4 inches from heat for 3 minutes each side, or until the shrimp turns pink.
- Simply mix the ingredients as described. Tweak the spices / sugar / olive oil ratio to suit your taste. This stuff is increeeeeeeeeedible!
Preheat oven to 325 degrees. Combine milk, sugar, flour, eggs, butter, and vanilla in blender container; blend at medium speed for about 30 seconds. Pour into greased and floured 10-inch pie plate. Sprinkle with nutmeg. Bake for 45 minutes or until firm. It will form its own crust as it bakes.
Stale tortillas are best for this recipe, in any case when you have cut the tortillas intp strips spread them on a wire rack and leave for a couple of hours Combine pork, 1 onion& salt in a saucepan, cover with water, bring to a boil and turn the heat down, continue simmering, covered for about 1 1/2 hours or until the meat is very tender Pour the veggie oil into a pan and heat it to 375F and fry the tortilla strips until crisp-you may have to add a little oil but wait until it is hot before continuing, place the fried strips on paper towels to drain Heat 2 tbsp oil in a skillet and add the remaining onion, saute until soft 4 minutes Add the chilies, garlic& cumin, saute 1 minute. Stir in the undrained, chopped tomatillos, bring to a boil and simmer covered 15 minutes Add creamo, cook uncovered over medium heat stirring frequently until the mixture has reduced to 2 2/3 cups about 12 minutes, stir in the cilantro Heat oven to 375 degrees F. Mix cheeses in a small bowl. Shred the pork (use 2 forks). Spread half of the tortilla strips on the bottom of a shallow 2 1/2 quart, greased baking dish, add layer of pork, cream mixture and cheese, in that order and then repeat the layers Bake until hot through and golden on top appx 30 minutes. Garnish with tomatoe slices and sour cream.
Add all ingredients expect the pecans into a blender and blend until smooth. Pour into a snifter and garnish with a dollop of whipped cream and pecan pieces. Serve with a straw and a spoon. They're quite thick.
Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken. Cover and let stand for 30 minutes. Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat. Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate. Melt 3 Tbs. butter in heavy skillet over medium-high heat. Add onion and saute until softened. Add garlic and tomatoes and cook 2 minutes. Add olives and cook 5 minutes more, stirring frequently. Season with salt and pepper to taste and serve over chicken breasts.
Preheat oven to 425 degrees. In large bowl, combine flour, baking powder, and salt. Using a fork, stir until well mixed. Add shortening, rolling it around in the flour mixture, and break it into 4 to 5 pieces. Mix flour and shortening with shortening fingertips, making little crumbs and letting the bits fall back into the bowl. Continue mixing flour and shortening until most of the flour is mixed with shortening. Using a fork, mix in milk until flour mixture is moistened. On a lightly floured surface, with floured hands, knead dough about 10 times. Pat dough into 9 inch circle. Using 2 inch cutter, cut out biscuits. Place biscuits on greased baking sheet, touching one another for soft sides or apart for crisper sides. Bake 12 - 15 minutes, or until golden.
Pre-prep: dry roast only cumin and corriander seeds before grounding. Use clean non odor wooden spoons for light mixing. Assembly: In a dry glass mixing bowl, begin adding the ground spices. This recipe is based on portions/ratios - thus you can used the standard measuring cups or even a cocktail glass a home! Though the spice mix includes salt - the final dish will need adjustments.
In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat. Add the potatoes, water, dill and marjoram, cover and bring them to boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes Add the milk and cream cheese and puree using an immersion blender or in batches in a blender. To the blended soup add the shitake mushrooms and spinach and cook until spinach is wilted and mushrooms are reconstituted. Or, add spinach and pre-reconstituted mushrooms directly to your soup bowls, top with cheddar cheese (or monterey jack) and then ladle in your soup. Serve hot. Delicious with garlic bread.
Peel and devein the shrimp. In a large bowl, combine the shrimp, 1 T of the oil, lemon juice, worcestershire and cajun seasoning. Heat the remaining 1 T oil in a skillet. Add the onion and garlic. Cook until tender. Add the cream of chicken with herbs soup, milk and paprika. Bring to a boil. Add the shrimp mixture to the skillet. Cover and cook on low heat for 5 minutes or until the shrimp are done. Serve the shrimp over cornbread or biscuits. Garnish with the fresh chives.
In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside. Add carrot and onion and cook until just tender, about 3 minutes. Add garlic and stir for another minute. Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps. Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover. In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough. Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings). Place dough balls into simmering soup (making sure they don't touch), and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test).
The day/night before serving:. Use a sharp knife, and strip the corn kernels from the cob. Put the corn kernels in a bowl for later, and place the stripped cobs in a large stockpot. Add the sliced white onion to the stockpot, and with just enough water to cover (too much water makes the stock too thin). Season with salt and pepper, bring the stock to a boil, and then simmer for 35 minutes. Discard the cobs when finished simmering. While the stock is simmering, heat the olive oil in a saute' pan over medium heat. Add the leek and shallot, and cook until tender, 6 to 8 minutes. Add the corn kernels, season with salt and pepper, about 2 minutes. Do not overcook, the corn should still taste fresh. Remove from heat and set aside until the stock finishes cooking. Add the sauteed vegetables to the corn broth (once cobs removed) and simmer for 5 minutes. Strain the broth into a bowl and puree' the solids in a blender, adding just enough of the broth to make a thick soup. Put soup in a bowl, cover, and stick it in the fridge until ready to eat the next day. Day you're serving:. Mix the cucumber, tomato, and diced red onion in a bowl with salt, pepper, and lime juice; refrigerate til serving. Dice the salmon and reserve for serving. Just before serving:. Cut the avocado and add to tomato/cucumber/onion mixture. To serve:. Distribute salmon evenly among 8 bowls, place a little mound of it in the bottom of the bowl. Ladle the soup into the bowls. Add a large spoonful of the chopped tomato/cucumber/avocado/onion mixture to the top of each bowl. Add a spoonful of creme fraiche, a sprinkle of chives, and serve immediately.