HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees. Rinse hens under cold water until water runs clear and pat dry with paper towels. Place hens in either a baking dish or small roasting pan just large enough to hold the hens. In a small bowl, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until the honey dissolves. Gently place your thumb between skin and breast, lifting the skin. Tilt bird upward and pour about 2 tablespoons of the mixture under the skin. Drizzle about 1/2 tablespoon in cavity. Repeat on the second hen, third hen and fourth hen. Pour remainder of the soy mixture over the hens and rub evenly over skins. Tightly cover dish or pan with aluminum foil or lid. Roast in center of preheated oven for 40 minutes. Remove from oven and baste hens with liquid from the pan. To prevent sauce from burning, stir water into pan juices. Reduce oven temperature to 350 degrees. Return hens to oven and continue to roast, UNCOVERED, for about 20 minutes, basting every 10 minutes with pan-liquid, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170 degrees. Remove pan from oven and allow to stand 5 minutes before serving. Place hens on individual plates, then spoon pan juices overtop. Serve with Stove Top chicken stuffing and mashed potatoes, or your favorite roasted veggies, or maple squash over bok choy.
place ingredients in a large bowl -- Mix with electric mixer till well blended. Add powdered sugar, mix till combined. stir in crushed pineapple, cherries, and a little maraschino cherry juice for color. Whip 2-3 minutes.
PREPARATION: COOKED NOODLES-Place fully cooked noodles (from one 16 oz package) into boiling water and cook for a few minutes (do not overcook), drain (under cool water) and keep moist, separate the noodles so they do not clump up, set aside. CRISPY NOODLES (if you are substituting already store bought fried noodles, skip this step)- Heat 1 cup of oil in a deep pot, place some of the noodles (from the second 8 oz package) into a small round strainer creating a birds nest shape, add the noodles (with the strainer) into the hot oil and ladle over hot oil until the noodles appear golden brown and crispy (do not over cook), remove to a plate lined with paper towels to absorb some of the oil, do the same to make a total of 4 birds nests, set aside. PRESERVED VEGETABLES- Place the mustard greens (other preserved vegetables, like Kimshi) into a bowl, add some water and rinse briefly to remove some of the hot spices, then into a microwave for about 45 seconds, set aside. CILENTRO LEAVES- Remove the leaves from the stems, chop a little and place in a bowl of cold water and rinse to remove any sand, set aside. LIME SLICES- Cut one lime into circular shapes, set aside. SHALLOTS- Remove the paper like skin and then slice into thin round/oval shapes, set aside. COOKING INSTRUCTIONS: In a big soup pot add 2 tablespoons of oil, then add the 2 tablespoons Thai red curry paste , turmeric, ground coriander (or ground cardamom seeds/curry powder), stir briefly to release the flavors. Next add the chicken stock, coconut milk, chopped anchovies (or fish sauce), sugar and stir, bring to a low simmer. Taste and adjust as needed by adding more Thai curry paste to taste, lime juice (optional) and Bijol food coloring (optional) if desired. Next add the chicken pieces and simmer for about 15 minutes, until the pieces of chicken are cooked. In 4 individual bowls, add some of the cooked noodles and then ladle in some of the coconut soup mixture along with the chicken pieces. In the center of the bowl add the cilantro and preserved vegetables, then some shallots around the sides of the bowl. Next on top (and to one side) add one fried crispy noodle birds nest or if using already bought crispy noodles place all around the inside of each individual bowl. Place a lime slice wedged into the rim of the bowl (have extras as desired for guests). Enjoy! NOTES: 1) The original recipe (and now modified to my taste) was from the book "Marion: Recipes and stories from a hungry cook," by Marion Grasby, based in Australia. 2) I was not very successful in making a rounded and somewhat deep birds nest -- but resulted in one that was just noodles bunched together. So perhaps you will have better success in making a better birds nest -- . 3) You can also add a pinch of Bijol (brand name, optional) food coloring to enhance the color of the coconut soup.
Combine all ingrediants in a small food processor (or favourite blender) and mix until blended.
Blend together dry ingredients. Add chopped strawberries and stir until coated. Make a well in the middle and add soymilk and oil. Blend well, but do not beat. Add more flour or soymilk if needed for the right consistency of the batter. Pour enough batter on a medium-hot griddle and flip when the edges look dry. Keep in a warm oven until ready to serve. ENJOY!
Cook 2 1/2- 3 cups cut rhubarb with 2 tbsp water (should make one cup of pulp when cooked and drained) To the still-warm pulp add: 1/3 cup sugar and 1 1/2 cup mini marshmallows- blend the pulp until the marshmallows are melted. Chill thoroughly. Whip one cup whipping cream until very stiff. Take half of the whip cream and blend it with the chilled rhubarb mixture. Cut the angel food cake into four layers. Take one cup of the rhubarb mixture and spread 1/3 cup between each layer of the cake. Take the remaining half cup of whip cream and add it to the remaining rhubarb mixture. This will make a lighter tasting icing for the entire cake. Ice the cake. Chill and serve.
Mix flour, baking powder, paprika, seasoning salt and water. Stir until smooth. Slice onions 1/8-1/4" inch thick and seperate into rings. Drop onions into batter in bowl and stir gently with a spoon. This saves time, over dipping each ring separately into batter. Make sure all onion rings are coated with batter. Using a fork, drop one onion ring into fat to test temperature. Your onion ring should not cook too quickly or turn dark. If necessary, reduce temperature. You want your fried onion rings to puff up and turn golden brown, not overcook. If they over cook they will taste bitter. When fat is ready, gently drop onion rings into pot or place in fryer basket and lower into fryer. When onions rings are golden, using a slotted spoon lift into a metal strainer to drain. If using a fryer, simply lift the basket and allow your onion rings to drain.
Place all ingredients in the Instant Pot. Press the "Manual" button and cook on high heat for 5 minutes. Unplug the Instant Pot once it's done and let sit for 5-10 minutes before taking off the lid and serving.
Whisk the ingredients together and add the prepared veggies or shrimp into the bowl. Fold to coat evenly. Carefully drop individual pieces into hot oil of choice. Fry until lightly browned. Remove from oil with slotted utensil to paper towels. Season to taste.
Stir all ingredients together. Serve or refrigerate. This is great on a turkey sandwich.
Saute onion, garlic, asparagus, artichoke hearts and mushrooms in large skillet in olive oil. Season with salt and pepper. Cover and cook on medium for 10 minutes. Sprinkle on parsley, breadcrumbs and cheese. Stir gently and cook, uncovered on high for 3 to 4 minutes until all liquid has evaporated.
In medium mixing bowl, combine cream cheese, sour cream and mayonnaise. Beat in dip mix. Add green onion, bacon bits and spinach (broken up into small clumps). Mix thoroughly. Spread mixture onto tortillas, leaving a 1/2" space around edge. Roll up each tortilla tightly, and wrap each in plastic wrap. Chill for several hours or overnight. To serve, cut off ends and cut into 1/2" slices.
Combine the spinach, red cabbage and green onion. Whisk the cider vinegar, olive oil, sugar, poppy seeds, paprika and worcestershire sauce together in a bowl. Season to taste with salt and pepper. Toss the salad with the poppy seed dressing and arrange on eight individual plates. Top with fresh strawberries, almonds and sesame seeds.
Season chicken breasts with a little salt, pepper and garlic powder and then brown the chicken in a lightly oiled skillet over med. high heat (for about 3 minutes on each side). Mix the Alfredo sauce and the green chiles together and set aside. Place the browned chicken breast in a 8 x 8 casserole dish and then pour the combined Alfredo sauce and green chiles evenly over the breasts. Bake at 350 degrees for 30 minutes. Remove from the oven and serve over low carb pasta or cooked cauliflower (or as is), with the delicious sauce poured over the top.
Rice Filling. Start making filling by bringing water to the boil. Add rice and simmer until water is absorbed in rice. Add milk, bring mixture to the boil and let it cook for a couple of minutes, stirring continually with a wooden spoon. Reduce heat to the minimum - or turn it off completely - cover pan with lid and let mixture simmer for about 30 - 40 minutes, stirring every now and then. Filling is ready, when it has thickened into a velvety, white porridge. Add a lump of butter, mix, cover pan with lid and set aside to cool. After cool, Mix egg(s) or yolk(s) in rice porridge and season with salt. Note: filling mustn't be too runny, it should hold its shape when spread on pie disks. Potato Filling: Cook potatoes in water until tender. Reserve liquid. Puree potatoes through food mill and let cool a bit. Add eggs and enough cooking liquid and cream to get smooth mixture. Amount of liquid depends on the quality of potatoes - filling mustn't be too runny. Add a lump of butter and mix. Season with salt, cover and set aside to cool. Prepare pasty dough: mix flour and salt, add oil and water little at a time and mix to get a non-sticky dough. Divide dough in 15 - 20 equal pieces and roll them into small balls. With a tapered rolling pin, roll out balls one at a time into very thin disks, about 1 mm thick and 10 - 15 cm in diameter. (You could also try and use a pasta machine for rolling.) Cover pie disks lightly with plastic wrap to prevent them from drying out. Spread filling (either potato or rice) on centre of pie disks. Raise edges of pie disks towards the centre, pinching with your fingers to make an oval ridge - center will be open. Place pasties on baking sheet covered with parchment paper and bake at 255 - 300°C for about 5 - 7 minutes or until pasties start to turn darkish brown. Meanwhile, heat about 150 ml whole milk in saucepan, add big lump of butter and let it melt. Dip hot pasties one at a time into hot milk-butter mixture and place them in large bowl. Cover bowl tightly with parchment paper and towel, and let pasties soften for about half an hour. Warm pasties are traditionally served with egg and butter spread. Pasties may also be eaten topped with plain butter, cheese, ham or reindeer roast slices, gravlax, shrimps or whatever you happen to like! Pasties can be reheated in oven or toaster. Egg & Butter Spread: Cook eggs in boiling water for 10 minutes. Rinse eggs with cold water and shell them. Using a fork, finely mash warm eggs together with the butter. Season with salt, if necessary. You can use an egg slicer to slice the eggs before mashing. Slice them first crosswise and then lengthwise.
Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry). Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky). Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies). Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes. For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown. Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies. *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.
Cook pasta as directed. Heat olive oil over medium high heat in large frying pan. Add onion, garlic, chicken and Italian seasoning. Saute for 5 minutes, until chicken is no longer pink. Add mushrooms and saute for 1 minute. Add shrimp, tomatoes, ricotta, chili peppers and salt and pepper. Mix well and cook for 5 minutes, stirring frequently, until it heats through and shrimp is just pink. Stir in pasta. Pour mixture into 2 quart casserole dish. Top with cheddar and parmesan. Bake uncovered at 350F for 30 minutes, until heated through.
Drain pineapple and oranges reserving juice in small bowl. In large bowl combine fruit. Sprinkle pudding mix into reserved juice; mix until combined and slightly thickened. Fold into fruit until well combined. Edited based on reviews: The sauce will be somewhat thin, kind of like a glaze. If you would like it thicker and creamier, mix less of the reserved juice into the pudding mix.
Place first three ingredients in a pan and heat on low stirring until they are well combined. Add seasonings and mix well. Place in covered bowl and refrigerate until cold. Serve on crackers or garlic toast rounds. Delicious!
Preheat oven to 400°F Use a fork to poke holes in all potatoes. Bake on a cookie sheet, lined with foil, for 45 minutes. Remove potatoes from oven, let cool, remove skins and slice. Add potato slices to a food processor fitted with a standard blade and puree for 3 minutes or until smooth. To make gnocchi, put potato puree in a large bowl and mix in 2 cups flour, a 1/4 cup at a time (you will get a very sticky consistency). Dust hands with a bit of flour and form puree into teaspoon-sized oval-shaped balls. You will periodically need to dust your hands with more flour while making balls. Once all balls are made (you will have 90 to 100), take a fork and, pressing lightly, make indentations around the circumference of the balls, being careful not to flatten them. Dust 2 plates or a cookie sheet with flour and place gnocchi on them to air-dry so they will not be quite as fragile. While gnocchi are drying, fill a large stockpot with water and bring to a boil over medium-high. Once dry, add gnocchi to stockpot in small batches of about 10 to 15. When they float to the surface, after about 3 minutes, remove gnocchi with a slotted spoon. To make sauce, heat a medium saucepot over medium-high. Let heat for 1 minute, then mist with cooking spray. Add onion, celery and carrots and saute for 3 to 4 minutes. Add turkey and stir, breaking meat up into pieces with a spoon or spatula as it cooks, about 5 minutes. Once turkey is cooked, add remaining 2 tbsp flour. Whisk in milk and stir until thickened. Pour in tomatoes, tomato paste and 1/2 cup water. Reduce heat to medium-low and stir. Add Italian seasoning and basil. Season with salt and pepper, if desired, and cook for another 5 minutes. To serve, place 1 cup gnocchi in a bowl and top with 1 cup sauce. Garnish with additional basil, if desired.
In a large soup pot combine the stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes. Stir in the beans, corn, zucchini, and pasta. Simmer for 10 to 15 more minutes until the vegetables are tender. Season wit salt and pepper.
Put 1 can of carnation milk (low fat and 2% works fine) in the freezer for 1 hr before preparing recipe. Crust. 1/2 c brown sugar. 1/2 c butter (or margarine). 24 graham crackers (crushed into crumbs - or just buy the crumbs). Mix together and press 3/4 of the crumb mix into 9"x13" cake dish. (Keep1/4 for topping). Filling. Mix 1 package of lemon jello with 1/2 c boiling water (set aside). Pour chilled carnation milk into bowl and whip (almost triples in height). Add dissolved jello mix and continue to whip. Add 1/2 c sugar and continue to whip. Add lemon juice to taste and continue to whip. Pour filling into cake dish. Put the remainder of the crumb mixture onto the top. Place cake dish into the fridge for at least an hour before serving.
Add above ingredients to a mixing bowl and whisk until well combined and smooth. Top on your favorite fruits, French toast or pound cake.
Mix together sugar, evaporated milk, and 2 sticks (1 cup) butter in electric skillet at 250 degrees until comes to a boil. Time and stir for 10 minutes. Unplug skillet. Add Hershey bar and chocolate chips, stirring until smooth. Add marshmallow creme and stir until smooth. Add walnuts and vanilla and mix well. Pour into greased 9 x 13 baking pan. Cool and cut into serving pieces.
If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water. Slice the kernels from the cobs. (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jicama, if you decide to use it, and black beans. In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt. Pour over the vegetables and toss to mix. Chill for at least 30 minutes to allow flavors to blend. Garnish with a few cilantro leaves before serving.
-Place chicken on cutting board and cut into bite size pieces; about 1inch. chunks. -Cook and drain fettuccine as directed on package. Then return fettucinne to saucepan. -Stir together butter, ricotta cheese 1/3C parmesan cheese and immediately toss with hot fettucinne. -Top fettucinne with chicken, tomatoes, basil and remaining parmesan cheese. -Serve warm!
Mash thawed bananas in a mixing bowl. Add sugar, mix well and let stand about 10 minutes - this becomes your liquid. Add eggs and mix well. Sift flour, salt, soda into bowl and mix just til it comes together. Fold in nuts. Pour into well greased 9 inch loaf pan and bake for one hour at 350 degrees. Cool in the pan.
Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips(I like to cut in bite size pieces) and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil. Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.
Chop the onion and saute in the butter in a 6 quart pot until soft and clear, but do not brown. Add the tomatoes with liquid,tomato paste, thyme, sugar, salt and pepper to the pot, and simmer on low heat for 30 minutes. Add 2 cups of the broth and simmer for 15 minutes more. Remove the soup from the heat and puree in the food processor or a ricer. Pour through a strainer to remove the seeds. Add more broth if needed to reach the consistency you desire. Reheat the soup stirring in the heavy cream, but do not boil. Garnish if you wish with chopped fresh basil, or chopped fresh chives, or chopped green onion.
Saute the garlic and cumin briefly in a soup pot sprayed with cooking spray. Add the rest of the ingredients. Bring to a boil, reduce heat and simmer at least 30 minutes.
Add the ingreadients to your bread machine according to its instructions. Add water to the olive juice until you get 1 1/4 cups of liquid. I prefer the rosemary, but it is optional. You can either bake the bread in your bread machine or in the oven. To bake in the oven, use the dough setting on the bread machine. Place the bread in a greased 9x5 inch loaf pan, cover with a towel and let rise for an extra 30 minutes or so. Bake at 400 degrees for 30 minutes.
Preheat oven to lowest setting. Combine eggs, milk, salt and pepper in a shallow 9x9 baking dish. Beat until well mixed and set aside. Place flour in another shallow pan and set aside. Trim crusts off bread slices. Using 8 slices of bread, make a stacked sandwich, fitting the mozzarella between slices. Imagine the stack divided into 4 equal quadrants. Stick a sturdy skewer right through the center of each one of the quadrants. Using a serrate-edge knife, cut the stack downwards, so there are 4 separate stacks with a skewer through the center of each.Repeat with the remaining bread slices and cheese. Pour enough oil into a heavy pan to reach 1 1/2 inches deep. Bring oil up to 350 degrees. Line a baking sheet with several layers of paper towels. Dredge each skewered sandwich in the flour, to coat lightly. Dip each skewer sandwich in the egg mixture and allow to drain briefly. Don't soak the bread till it's soggy, just lightly coat. Place skewers in oil, frying and turning with tongs until golden brown and crusty, about 4 minutes a side. Repeat as necessary until all skewers are cooked. Set all aside on paper towels to drain. SAUCE: Heat olive oil and garlic in a heavy pan over medium heat until garlic is golden. DO NOT OVERCOOK the garlic as it will become bitter. Stir anchovies into oil until they dissolve. Add capers and cook until they begin to sizzle. Add lemon juice and white wine. Bring all to a vigorous boil and add the stock. Boil until thickened slightly, about 3 minutes. Stir in the parsley and remove from heat. Plate the sandwiches, 2 to a plate. Remove the skewers if desired. Serve the sauce in bowls on the side or poured around the sandwiches on the plate.
Brown sausage in a large non-stick skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain excess grease, and pat dry with paper towels, if necessary. Return sausage to skillet. Stir in ginger and garlic; cook 1 minute. Add coleslaw mix and cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool. Spoon 1/4 cup sausage mixture in center of each egg roll wrapper. Fold top corner of each wrapper over filling; fold left and right corners over filling. Lightly brush remaining corner with water. Tightly roll filled end toward remaining corner, and gently press to seal. Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°F Fry in batches, 2 to 3 minutes or until golden, turning once; drain on paper towels. NOTE: Egg rolls can be assembled up to a day ahead. Place them in a single layer on a baking sheet, cover tightly with plastic wrap, and chill. Fry according to recipe instructions. Do not fry ahead of time.
Boil together vinegar, water and salt. Wash cukes and cut into spears. Pack in five clean and hot (Sterilized)right from the oven, 1-quart canning jars. To each jar add 1-3 cloves of garlic, and 2-3 flowers of dill. Add boiling liquid. Seal with a hot lid. Allow to cool, then store on a shelf in your cupboard.
Prepare Au Jus per packet directions in a medium saucepan until warm. You do not want to boil the beef, it can dry it out. Separate deli roast beef slices and add them to the sauce pan. Cook for 5-10 minutes or until roast beef is warmed through. Assemble sandwiches by placing cheese on the roll and add cooked beef. You can also reserve a little cup of the au jus for dipping.