HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. In a nonreactive bowl, prepare the Marinade: Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes. 2. In a small bowl, stir together the ingredients for the Sauce. Set aside. 3. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color. 4. Add the sauce and bring to a boil. Add the peanuts. Stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. Transfer to a serving plate and garnish with julienned green onions.
And anything else you care to throw inches. All measurements are at your discretion. Ok it may not sound appetizing but you'll get the image with the finished product. Start off with the tuna--drain it and put it in a bowl, a little vinegar to moisten it and then add the mayonnaise--basically make tuna mayonnaise. After that chop up one tomato into small strips/cubes and do the same with the cheese, ham, celery and cucumber. Throw all that into the mix and add a generous tablespoon of coleslaw and a smaller helping of cottage cheese and mix it up thoroughly. With this you can literally raid your cupboards and add anything you find. Pork Pies, Scotch eggs-- absolutely anything can go into this mix up, its basically a way of using up all those leftovers. One bowl can make about 6/8 generous sandwiches or even as a side dish and as long as you use the low fat substitutes for mayonnaise and cottage cheese etc. it's pretty healthy too.
Cream shortening and sugar. Add rest of ingredients and mix well. Drop by spoonfuls on a greased cookie sheet. Bake at 350* for 8-10 minutes or until rim is lightly browned.
Put mint into a jug. Cover with boiling water and add sugar and vinegar. Add salt to taste. Makes 1/2 cup.
Place the mustard, sugar, vinegar, lemon juice and egg yolk in a large bowl and whisk to combine. Add the oil drop by drop to begin with; continue adding in a steady stream, until the sauce becomes thick and smooth, whisking constantly. Stir in the dill and season to taste. Cut the gravlax into thin slices, discarding the skin (gravlax is traditionally served thicker than smoked salmon). Place 3-4 slices on each serving plate and add a spoonful of the sauce on the side. Serve straight away with rye bread.
Heat the oven to 375 degrees F. Cut the potatoes into wedges and cover in all the seasonings. Place on a baking sheet lined with parchment paper and bake about 10-15 minutes, depending on desired crispiness.
Stir together first 4 ingredients. Spread mixture evenly over cut sides of muffin halves; sprinkle evenly with cheese. Broil 5 inches from heat 2-3 minutes or until cheese is melted. Serve immediately.
Sprinkle corn and red pepper into greased shallow casserole dish. Whisk all the other ingredients and pour over corn. Bake 350 degrees for 1 hour till golden and puffy.
PREPARE ZIPPY ZONYA MEXI SEASONING MIX: Combine all spices listed. (Leftover spice may be stored in a plastic self-sealing bag for up to 1 month.) The bean dip uses 1/4 teaspoon. PREPARE BEAN DIP: In a food processor combine edamane, salsa, green onion, cilantro and 1/4 teaspoon Zippy Zonya Mexi Seasoning Mix. Cover and process until mixture is smooth. SERVE DIP WITH CHIPS: Serve with multi-grain tortilla chips. Store in refrigerator for up to 24 hours.
Whip egg whites until frothy. Add cream of tarter and salt; whip until stiff and dry. Add sugar, beating constantly until very stiff. Fold in chocolate chips, crushed candy canes, nuts, and vanilla. Drop by spoonfuls onto heavy brown paper. Bake at 300 degrees until the meringue sets. Cool. Remove from brown paper.
Cook noodles according to package directions, omitting salt and fat. Drain. Heat oil in a large saucepan over medium-high heat. Add mushrooms to pan; saute 3 minutes or until tender. Add broth and next 6 ingredients (through serrano); bring to a boil. Cook 4 minutes. Stir in milk, lime juice, and Sambal oelek; reduce heat, and simmer 5 minutes. Add tofu; cook 5 minutes. Place about 1 cup noodles into each of 4 bowls. Ladle about 1 1/4 cups soup into each bowl; sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.
Melt butter in a large pan over medium heat. Saute ham and onions for 5 minutes. Except for the red bell pepper, add the rest of the ingredients. Bring to a boil. Reduce heat to low, cook and cover for 15-20 minutes adding the red bell pepper for the last 2-3 minutes.
1.Preheat oven to 350°F. 2.Add pork chops to skillet and brown over medium heat. 3.Season with salt and pepper. 4.Place pork chops in large ceramic casserole dish. 5.Add flour, salt, pepper, catsup, chicken stock, brown sugar, balsamic vinegar and applesauce to skillet with pork juices. 6.Stir until thickened and smooth. 7.Place sliced onions and apples on pork chops. 8.Pour applesauce mixture over pork chops. 9.Bake 45 minutes or until done.
Melt the butter in a small skillet, adding the can of peas with it's liquid. Distribute the peanut butter over the peas. Add the salt and pepper to taste and toss carefully. Let the peas boil gently until the peanut butter is thoroughly dissolved. Mix in chopped parsley and serve.
Place beaten eggs and saltine cracker crumbs in separate shallow bowls or pie tins. Dip fillets into eggs, then coat with crumbs; let stand for 5 minutes. In a heavy, deep skillet, or electric frying pan, heat oil (about 3/4 to 1 inch of oil) to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily (I found that when the fish is golden brown it's DONE). Drain on a rack over paper towels. If you're making lots of fish place the rack in a 225° oven while you're cooking the remaining batches.
This step will take approximately 20 minutes, so preheat oven to 350° while working on this step. Put macaroni to boil. In a medium pot heat butter and saute onions. Add milk, flour, salt and pepper; bring to a rolling boil. Slowly add cheddar cheese, stirring while adding. After cheddar has dissolved, add the mozzarella, stirring while adding. Drain macaroni. Add macaroni directly to the cheese mixture in the pot. Pour mac and cheese mixture into large lasagna pan. Put in oven and bake for 30 minutes or until top is bubbly and golden brown.
Soak bread crumbs in milk. Combine meat, eggs, onion, salt, pepper and sage with bread crumbs and mix well. Form into loaf in 4 3/4x8 3/4 greased loaf pan. Combine brown sugar, ketchup, nutmeg and mustard. Mix well. Pour over meatloaf. Bake in preheated 350 degrees for 1 hour.
Make 8 inch spring form cake;. Grease with butter an 8 inch spring form pan. Sprinkle first with granulated sugar. Then dust with flour, removing by tapping excess out. Set oven to 350 degrees. Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat. Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted. Take from the heat and beat until cool. If you are using an electric beater, than the cooking process is not really necessary. Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches. Pour into the prepared sugared floured pan. Bake 350 degrees for 30 minutes or until tester comes away clean. Turn onto a wire rack and cool. Slice the berries reserving a few for decorations. Whip the heavy cream until it holds its shape. Can sweeten if desired with a tablespoon corn syrup. As you will notice the berries and cream is not sweetened. When the cake is cooled and about ready to serve, split cake into three layers. Remove 1/3 of the whipped cream for the top plain layer. Combine the remaining whipped cream with the berries. Place first layer onto serving dish and place 1/2 of filling . Top with second layer and another of filling. Top with final layer and and last of the whipped cream, garnish with a few whole berries.
Drain fruit. Remove pits& puree in blender. Pour into a slow cooker. Stir in remaining ingredients. Cover. Cook on High 8-10 hours. Remove cover during last half of cooking. Stir occasionally.
Prepare rice according to package directions. Mix together the rice and next 6 ingredients; spoon into a lightly greased 13x9 inch baking dish. Top with chicken breast halves. In a small bowl, add the soup, mayo, and milk; stir to combine. Spoon mixture over chicken breasts. Bake, uncovered, at 350° for 45 minutes. Take out of the oven, add carrots, and sprinkle with paprika. Bake 15 more minutes.
Heat oven to 350°F Grease a 13 x 9 x 2-inch baking pan. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in milk chocolate chips and peanut butter chips. Spread in prepared pan. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares.
Cook pasta according to package directions. Rinse with cold water to cool. Drain well. Meanwhile, in large bowl, combine mayo, taco sauce, vinegar, chili powder, onoin salt and hot pepper sauce. Add cooled pasta and remaining ingredients. Blend well, Cover and refrigerate.
Set oven to 350 degrees. Line the bottom of a 13 x 9-inch baking pan with foil, leaving a 1-inch overhang on all sides, then butter the foil. For the crust: in a food processor blend flour, powdered sugar, cornstarch and salt; process for a couple of seconds. Add in cold butter and process until the mixture begins to come together. Lightly press the mixture onto the bottom of prepared baking dish that has been lined with a foil overhang. Bake the crust for about 25 minutes, or until lightly golden (if you are not using the foil, then bake a little less time, watch closely not to overbake the crust!). Remove and let sit at room temperature while preparing the topping. Reduce oven to 325 degrees. To make the topping: In a heavy medium saucepan over medium-high heat, stir the brown sugar, corn syrup and butter until the sugar dissolves and the mixture boils (about 1 minute). Add in chopped pecans and whipping cream; boil until the mixture thickens (about 3 minutes). Add in vanilla. Pour the hot topping over the warm crust. Return to oven and bake for about 20 minutes, or until the caramel is darker and is bubbling thickly. Cool COMPLETELY in the pan (the topping will harden upon sitting). Using the foil overhang, lift out of the pan onto a cutting board. Using a sharp knife cut into 1 x 1-inch diamonds or to desired size.
Combine,broccoli, Monterey Jack, Cheddar,cranberries, bacon bits& walnuts. Combine sugar, mayo, cider vinegar Salt& pepper, mix well. Pour over the salad and mix well.
Cut pocket in each chop (or have it done by the butcher), cutting from fat side almost to bone edge. Season cavity with a little salt and pepper. Drain apricots, reserving 1/2 cup syrup. Place 2 apricot halves in pocket of each chop. Secure opening with toothpicks which have been soaked in water. Refrigerate chops until ready to cook. Chop remaining apricots; set aside. In a small saucepan, saute onions in oil over medium heat until onions are translucent. Add reserved chopped apricots, apricot syrup, ketchup, dry mustard, and salt and pepper to taste. Bring to a boil then reduce heat and simmer for about 10 minutes. Grill chops over medium coals 35 minutes, turning once. Brush sauce over chops while they are grilling. Serve remaining sauce with meal.
Combine all ingredients in a large bowl and mix well. Pour into greased 9x13 pan. Bake at 350 degrees for 1 hours or until top is brown and cake pulls away from the sides of the pan.
Mix all ingredients except for huckleberries and pie shell as you would a cake batter. Spread huckleberries evenly over bottom of pie shell. Pour batter over berries and bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 30 minutes or until cake is done.
Preheat oven 350°F. In a medium sauce pan melt the butter with the onion. Add the flour, salt and pepper and stir to make a paste. Gradually add milk. Cook and stir until mixture is slightly thickened. Add shredded cheese and cook until cheese is melted. In a 2 1/2-qt casserole dish, add the thawed corn and cooked drained broccoli. Toss to blend. Pour cheese over broccoli mixture. Mix the cracker crumbs with the melted butter and sprinkle on top of casserole. Bake for 20 minutes.
Grease muffin pans or line with paper bake cups; set aside. In medium mixing bowl combine oil, molasses, brown sugar and egg; beat well. Stir in milk and bran. In large mixing bowl combine flour, baking powder and salt. Add bran mixture. Mix just till dry ingredients are moistened. Stir in prunes. Spoon batter into prepared muffin cups, filling 3/4 full. Bake in 400°F oven for 15 to 18 minutes or till done.
For the batter: Combine milk, one egg, half of the softened butter and salt, mix at medium speed for a minute, reduce to low speed and gradually add the flour, blend for another minute.Cover and refrigerate for one hour. Lightly butter a non stick skillet or omelette pan, heat over medium heat, ladle a little of the batter into the pan. Lift and swirl pan to cover entire surface, cook for @ 1 minute. Lift edge with a spatula to loosen and turn; cook ca. 30 seconds more and remove to a platter. Repeat with remaining batter, adding butter as needed. For the Filling: Separate the two remaining eggs. Beat egg whites to soft peaks. In another bowl mix the rest of the sugar with the 2 egg yolks, add the Quark, the raisins, sour cream and lemon rind. Fold in the beaten egg whites until well combined. Fill each crepe with 2-3 tsp of the cream filling, roll up and place in a buttered baking dish, 4 to 6 per portion. bake in a 350F oven until golden brown and heated through, Ca. 5 - 6 minutes. Sprinkle with powdered sugar and serve right away.
In a large saucepan, saute onion in butter. Add flour and cook slowly for 2-3 minutes, stirring constantly. Add the chicken stock and bring to a boil. Add the cauliflower, potato, nutmeg, paprika, salt and pepper. Reduce heat to a simmer, cover and cook until vegetables are tender. Remove from heat and blend until smooth. Add the cream. Heat through and serve.
Heat 1 tblspn oil in nonstick skillet. Cook onion with dash of salt, until soft and lightly brown. Add broth, barbecue sauce and simmer until slightly thickened. Whisk in butter and season with salt and pepper. Spoon over steak and serve.
Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In crock pot, combine soaked beans (with water), browned pork and remaining ingredients. Cover and cook 1 hour on high. Reduce heat to low and cook an additional 8 to 9 hours.
In a large mixing bowl, dissolve yeast in warm milk. In a saucepan, heat soda and butter to 110°-115°. Add the warm soda mixture, eggs, sugar, salt and 2 cups flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Divide each portion into nine pieces. Shape each piece into a ball. Place on greased (or parchment paper-covered)baking sheets. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks to cool.
Use a food processor or blender to crumb the bread evenly. Crumbs should not be like sand. Leave some texture-don't overprocess. Melt butter in a large pan and add crumbs and salt and pepper. Stir until evenly coated. Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan. Cool thoroughly. Then store in heavy duty plastic bags with zipper seals. Don't put them in the refrigerator-they won't keep. Store them in a cabinet for up to six months.
Technique One: Outside the Bird. Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks. The payoff? Crispy topping and more stuffing (you can fit more in a pan than in the bird). Technique Two: Inside the Bird. If you want to stuff a turkey, it's best to brine it-that way, the stuffing can cook to a safe temperature without drying out the bird. Start with your favorite brined-turkey recipe, then follow the steps below. You'll end up with moist stuffing that's infused with flavorful turkey juices. Preparation: For Rustic Herb Stuffing Cooked Outside the Bird. Preheat oven to 375°F Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool. Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; saute until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing. Preheat oven to 375°F Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using. Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes. For Rustic Herb Stuffing Cooked Inside the Bird. Preheat oven to 350°F Drain turkey. Rinse under cold running water; pat dry. Place stuffing in glass bowl. Microwave on high until instant-read thermometer registers 130°F, stirring occasionally, 5 to 8 minutes. Fill cavities loosely with warm stuffing (do not tie legs). Place remaining stuffing in baking dish; moisten with up to 1/2 cup broth. Chill while turkey roasts. Place turkey on rack in roasting pan; brush with olive oil. Roast until instant-read thermometer inserted into stuffing registers 165°F (thigh will register 170°F), adding water to pan to prevent scorching, about 3 1/2 hours. Let turkey rest 30 minutes. Meanwhile, bake chilled stuffing until golden, 30 minutes.
Wash the chicken and cut it into 3 cms long pcs. Place in a large bowl. Add in all the ingredients, other than the oil. Mix well. Keep aside for 3 hours. Pan-fry the chicken with olive oil for 5 minutes on moderate flame. Cook in a pre-heated oven at 200C for 25 minutes or until tender. Garnish with tomato wedges and corriander leaves. Serve hot. ENJOY!
Preheat oven to 375°F If using frozen cherries, defrost and drain. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside. On a lightly floured surface, roll out the larger piece of dough into a 18x12-inch rectangle. Transfer to a 15x10x1-inch rimmed baking sheet. (pastry will hang over sides of pan). Pour cherry mixture into lined baking sheet; set aside. On a lightly floured surface, roll out remaining piece of dough into a 16x11 rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using fork, prick top crust all over. Brush with heavy cream. Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes. In a medium bowl, stir together confectioners sugar and milk until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.
Preheat oven to 350°F. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine wet and dry ingredients. Stir in chocolate chips by hand. With your fingers, place golf ball sized dough portions 2 inches apart on an ungreased cookie sheet. Bake 9-10 min or until edges are light brown.
In a foil pan, add half of the butter. Add potatoes, onions, garlic, bacon, and remaining butter to foil pan. Cover with aluminum foil and put on campfire. Let potatoes cook for 30 minutes, stirring occasionally. Top with cheese and cook additional 15 minutes, or until potatoes are soft throughout.
Bring a large saucepan of salted water to a boil. Reduce heat and maintain water to a simmer. In medium bowl, combine all the ingredients into a batter. Place a colander over the pan of water. Pour about 1/4 of the batter in the colander and press through the holes into the water with a spatula. When dumplings begin to float, cover pan and simmer about 5 minutes until they appear to swell and are fluffy. Remove dumplings and repeat with remaining batter. Tips. They freeze very well.
Put all ingredients in crock pot. Cook on low for 6-8 hours until chicken easily shreds. Mix together. Serve with salsa verde, shredded cheese, avocado, various mexican food toppings. Use Rotel diced tomatos for a bit more spice. Use reduced sodium black beans or fresh black beans to reduce sodium content.
Preheat oven to 375. Saute onions in butter over low heat for about 10 minutes or until golden brown. Meanwhile warm up the milk and dissolve the bouillon cube in it. Add the flour to the onions and stir for 2-3 minutes. Pour milk over it and keep stirring until it thickens, about 5 minutes. Remove pan from the heat and add creamed corn, Parmesan cheese, bread crumbs. Mix well and let it cool for a few minutes. Add the eggs, one at the time, mixing well. Season with pepper and nutmeg and pour into a baking dish (9x9). Bake for 40 minutes or until firm.
Bring water to a boil and add rice. Simmer at med-low temperature, stirring occasionally, until most of the water is absorbed, the rice is tender but still appears creamy. Add milk and sugar, mix well. Let simmer at med-low for about 10 minutes, stirring often until mixture appears creamy and the rice is soft. Whisk egg yolk. Pour about 1/2 cup of the hot mixture into the egg yolk while whisking and then pour back into the pot. Simmer about five minutes more, stirring constantly until mixture thickens. Remove from heat and add butter,vanilla and cinnamon; let cool. Pudding will thicken as it cools. **Raisins can be added at the time of the milk and sugar if desired**.
Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends. Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl. Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming. Cover and freeze overnight, or until firm. To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife. Enjoy.
Preheat oven to 400°F Place butter in a 8"x8" baking pan. Place pan in oven until butter is melted. Pour half the butter into a small bowl and set aside. Beat eggs lightly in a large bowl. Stir in flour, baking powder, chiles, all cheeses, salt, and pepper. Mix well. Pour egg mixture into pan. Pour reserved butter evenly over the top. Bake for 15 minutes. Reduce heat to 350F and bake 35 to 40 minutes or until set.