HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk and cream in 1 1/2 quart saucepan. Heat until warm, but do not boil. Melt butter in small saucepan. Whisk flour into butter until smooth. Add heated milk and cream, all at once, to flour mixture and continue to whisk until mixture comes to a boil. Simmer over low heat 5 minutes or until sauce is slightly thickened, stirring constantly. Remove from heat and whisk in parmesan cheese, salt and white pepper. Toss with hot pasta; sprinkle with parsley. Serve immediately.
In a wok or large skillet, heat 1 T. of the oil over medium-high heat for 1 minute, until hot. Add shrimp and half the garlic; cook and stir 3-5 minutes or until shrimp are pink. Transfer to a platter; set aside. Add remaining 1 T. oil to wok; heat 1 minute or until hot. Add green beans and remaining garlic; cook and stir 3-5 minutes or until beans are crisp-tender. Add coconut milk, lime juice, soy sauce and curry paste; stir until curry paste dissolves. Reduce heat to medium; add mushrooms and shrimp. Cook 2-4 minutes or until heated through. Spoon over cooked rice, if desired, and serve.
Whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and onion powder in a small bowl or measuring cup; set aside. Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallions, garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the ground pork, season with salt and pepper and cook, stirring occasionally and breaking it up, until cooked through, 6 to 8 minutes. Add the coleslaw mix. Toss to combine and cook until the cabbage is wilted and tender, 5 to 7 minutes. Pour over the prepared sauce, stir to combine and continue to cook for 2 to 3 minutes. Drizzle with the sweet chili sauce and garnish with sliced scallions and sesame seeds.
Preheat oven to 450°F. Lightly grease a cookie sheet with olive oil. In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork. Cut in shortening using a pastry blender or a fork until dough resembles coarse meal. Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough). Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface. Roll out dough into a circle about 1/2" thick. Cut using a floured 1 1/2" biscuit cutter or cookie cutter. Gather up scraps of dough and re-roll and cut out remaining biscuits. Place on greased cookie sheet about 1/2 inch apart. Bake for 10-12 minutes (until golden brown). Mix garlic powder in butter. Serve biscuits hot with garlic butter.
Heat oven to 450 degrees F. Grease large baking pan. Combine green onion, honey, soy sauce, chili sauce, oyster sauce, sesame oil, ginger and garlic in large bowl. Add wings; toss to coat. Place wings with sauce in single layer in prepared baking pan. Bake, turning occasionally, 25 minutes or until chicken is evenly browned. Increase oven temperature to broil. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon. Remove wings to platter; spoon sauce over.
microwave tortilla for a few seconds to make it pliable. spread hummus over tortilla. add assorted veggies. add lettuce last. roll up and slice in half or eat whole. enjoy!
Render the fat out of the bacon, then cook until crisp. Removed the bacon from the pan, without draining oil. Saute the onion in the bacon fat until nicely caramelized. Add the pork strips and brown on all sides. Add salt and pepper to taste. Add garlic about 1 minute before the pork is done. Add the sauerkraut and saute about 10 minutes, until the sauerkraut starts to brown and wilt a bit. Sprinkle the sugar over the sauerkraut and mix in. Mix the paprika into the beer, and add to the pan. Cook until most of the beer has evaporated. Season with salt and pepper to taste. Serve with reserved bacon crumbled on top.
1 Chop or slice uncooked sausage into small pieces. 2 Brown sausage in your soup pot. 3 Add chicken broth and water to pot and stir. 4 Place onions, potatoes, and garlic in pot. 5 Cook on medium heat until potatoes are done. 6 Add sausage and bacon. 7 Salt and pepper to taste. 8 Simmer for another 10 minutes. 9 Turn to low heat. 10 Add kale and cream. 11 Heat through and serve.
Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken. Place chicken in an electric slow cooker. Stir in onion, tomatoes, broth and wine. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans. Cover; cook on high-heat setting 1 hour. Place 1/3 cup brown rice in each of 3 soup bowls. Next, place 1 chicken thigh on top of brown rice in each soup bowl; Ladle 1 1/4 cups stew into each bowl. Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.
Cook macaroni noodles in boiling salted water for about 10 minutes or until al dente; drain. Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper, paprika and bell peppers, and onion. Simmer until peppers and onions are soft. Stir in cream, flour, sour cream, bleu cheese and Parmesan cheese; cook, stirring often, until smooth. Add milk, by tbsps, if desired for a thinner sauce. Pour the hot cheese mixture over the hot cooked macaroni and toss to coat. Serve.
Beat butter until light and fluffy using an electric mixer. Measure out just 125 grams of the granulated sugar and add to the butter, mixing well. Using a spoon, stir in the ground nuts, the flour, and 1 envelope of vanilla sugar (if you use the mixer now, you may toughen the dough). Form dough into two logs and wrap well in waxed paper; let chill until firm, at least 2 hours. Preheat oven to 150 C. Have ready baking sheets lined with parchment paper (or greased). Slice off rounds of dough, about 1 cm thick, and place onto baking sheets. Bake in the center of the oven approximately 20 minutes per batch (they will be fairly light in color when ready). While the cookies are baking, mix together the remaining 45 grams of granulated sugar and the remaining envelope of vanilla sugar and place in a bowl. When you pull the cookies out of the oven,give them a few seconds to cool enough to handle, then gently drop the warm cookies one at a time into the sugar mixture to coat, then let them cool completely. They should be covered in the sugar mixture on all sides.
Place dried bread cubes in a bowl and cover with cold water for 1 hour. Drain and squeeze the water out with your hands. Place the bread into a bowl and add the remaining ingredients, except the Olive Oil. Mix everything together with your hands very well (my butcher grinds all the meat and pork fat together for me at time of purchase, it definitely helps the mixing process). Grind the mixture in a food processor with the Olive Oil, if you have a good sized processor you should be able to do it in two batches, use half the oil each time. Grind the mixture very fine it will take a few minutes; you may have to scrape the bowl down a time or two. Return all to the bowl and mix again with your hands. Form into meatballs just smaller than a golf ball. The mixture will stick to your hands so keep some cold water handy to moisten your hands when this happens. Place the meatballs on a lightly oiled pan and cooked for 25 minutes at 375°F An extra 5 - 10 minutes if you plan to eat them right away. Use these meatballs for spaghetti & meatballs. If you are using a homemade sauce place sauce and meatballs in a slow cooker for 4 hours or so. I like just throwing them in the oven topped with sauce and mozzarella cheese and cook them at 375F for 25 minutes. I usually double up this recipe and freeze the meatballs for future meals. They turn out just as good for the next meal.
Preheat oven to 400°F. Beat butter, sugar, gingers and vanilla until light and fluffy using an electric mixer. Gradually add flour, mixing until blended. Form cookie dough into 1-inch balls. Place on baking sheets; bake for 10 to 12 minutes or until cookies are set and lightly browned. Cool. Sprinkle cookie tops with powdered sugar, if desired.
Place nuts in shallow pan and toast in 300 degree oven for 20 mins. ,stirring once. Turn into a lightly buttered hot metal bowl or large saucepan. In 1 qt. saucepan, combine remaining ingredients and bring to a boil, stirring until sugar dissolves. Insert candy thermometer; bring to hard crack stage (300 F.). Pour over toasted nuts, stir with a buttered metal spoon to coat evenly. Spread in a single layer, on buttered jelly roll pan. Cool; separate into small chunks. Store in airtight container. Makes about 5 cups.
Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside. Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices. Whisk in the confectioners' sugar. Stir in the remaining raspberries. In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture. Chill, covered, for at least 1 hour. Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.
Rinse and drain sauerkraut. Mix in applesauce, flour, onion, and caraway seeds. Place half of this mixture in the bottom of your crock pot (I use a 2 quart for this). Place sweet morsel in crock pot. Put remaining sauerkraut mixture on top. Cook on LOW for 7-8 hours.
Preheat oven to 325°F Whisk all ingredients except for the apple together until smooth. Divide apple slices into the bases of 2 heat-proof ramekins. Pour custard mix over the top. Bake in oven for 30 minutes or until custard is set and golden on top.
Empty brownie mix into large bowl. Whisk to remove large lumps. Coat 8 (6 oz.) custard cups with cooking spray. Add a small amount of dry brownie mix to each cup and rotate cups until completely coated and set aside. In separate bowl, whisk together wet ingredients called for in brownie mix instructions (usually oil, water, eggs), plus 1 additional egg. Add wet ingredients to brownie mix and stir until well combined. Add 1/2 cup batter to each custard cup. Stack two Dove candies and press them down into the center of the batter. Spoon batter over candy so it is completely covered. Place in microwave and cook at full power for 1 minute for 1 cake (microwave power and times may vary). May cook up to 4 cakes at one time, adding 1/2 minute to cooking time for each additional cake. To remove cake from bowl: Run a thin knife around the edge of the cooked cake. Place a small plate on top of the cake cup. Flip the plate and bowl over, so the cake is inverted on top of the plate. Gently lift the bowl, leaving the inverted cake on the plate. Serve with whipped cream or ice cream; garnish with berries. Cakes may also be eaten directly from the custard cup they are cooked in (without inverting them on a plate). May also be cooked and served in half-pint mason jars. If eating cakes directly from bowl or jar, it isn't necessary to spray or coat them before adding batter and cooking. MAKE AHEAD: Batter may be mixed and added with chocolate pieces to custard cups or jars in advance. Cover and refrigerate up to a week. Remove from refrigerator and warm to room temperature 30 minutes before cooking.
Preheat oven to 350 degrees. Steam or boil carrots; drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth. Add flour and mix well; add beaten eggs and mix well. Add margarine and beat well. Pour mixture into a lightly greased 2-quart baking dish. Bake at 350 degrees for 1 hour or until the top is light golden brown. Sprinkle lightly over the top with powdered sugar before serving.
Mix cashewnut powder, sugar and cardamom powder with little milk mixed with saffron. Make heart shapes out of the above dough. Put it between 2 butter papers. Now put all the delights in a frying pan on very slow flame. After 3 hours, remove the butter paper and enjoy the delights!
Heat oil in large cast iron skillet to appropriate temperature for frying. If you prefer, you can use a deep fryer but I find that a heavy skillet works best. Combine all dry ingredients in a mixing bowl. Divide into 2 separate shallow baking dishes or use two large containers big enough to work with the flour mixture. Pour buttermilk into another baking dish or container large enough for dredging. Arrange dishes/containers with one of the flour mixtures first, then buttermilk, and last is the second container of flour mixture. Take one chicken leg at a time and roll in the first flour mixture, then dip/dredge in buttermilk, and then coat in the last flour mixture. Set each leg aside on a plate until all pieces are ready to be cooked. Suggestion: Use one hand for the dry stuff and the other for the wet. Place chicken legs in hot oil and cook until golden brown.
Preheat the oven at 350 degrees. Combine the pesto and feta in a bowl. Slice the chicken longways and open them up, making a thin and wide chicken breast. Put 2 tablespoons or so of the pesto/feta combination into the center of the chicken. Close the chicken around the filling and secure it closed with toothpicks. Combine breadcrumbs and parmasean cheese in a bowl. Wisk the eggs together. Roll the stuffed chicken into the egg, and then coat with the breadcrumb mixture. Bake at 350 degrees for 40 minutes.
Take the stones out of the dates and fill them with nuts or stone-pine. kernels. Sprinkle a bit of salt on the filled dates and stew them inches. honey or honey-sweetened red wine. The dates have to be cooked in on. low heat until their paring starts to come off (approximately 5-10. minutes).
Sift flour, salt, cinnamon, baking powder, and sugar together. Separate eggs. Beat egg yolks. Add milk and melted butter. Combine wet and dry ingredients. Beat until smooth. Add apples. Beat egg whites until stiff; fold into batter. Bake until done.
Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder. Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl. Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together. Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.
Put the first 7 ingredients in the pan in the order suggested by the manufacturer. Set for a medium crust. At the beep add the peeled and diced apples.
Preheat the oven to 220/gas 7. Mix the flours, salt , sugar and bicarbonate of soda in a large bowl. Peel the bananas and mash them to a pulp. Add to the flour with the buttermilk or yoghurt and enough semi-skimmed milk to make a firm (but not dry) dough. Knead lightly until smooth, then shape into a 23-cm (9-inch) round. Cut the round into six wedges. Transfer to a non-stick baking sheet and sprinkle with a little flour. Bake for 20-30 minutes until browned and crusty. Cool on a wire rack.
Spray 13*9 baking pan with no stick spray (other pans work as well - I used a large round baking stone with great success). Bring water to a boil in a medium saucepan (or in the microwave); stir in rolled oats and butter. Cool to about 100 degrees (I got impatient and added a couple of ice cubes to cool it down quicker). Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large mixing bowl, blend well. Add rolled oats mixture and egg. Blend at a low speed with an electric mixer till moistened, beat 3 minutes at medium speed. By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella cheese to form a stiff dough. (*I just put everything in my standing mixer bowl and mixed it with the dough hook.). If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface till dough is smooth and elastic. (Depending on your flour, humidity in your home, etc., you may need more or less flour - you want a smooth, elastic dough that is not too sticky.). Shape dough into a ball and let rest for 15 minutes. Punch down dough and press into prepared pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough (I didn't cut all the way through and it pulled apart just fine). Repeat in opposite direction, creating a diamond pattern. Cover and let rise in a warm place till light and doubled in size (about 45 minutes - less if you use rapid rise yeast). Heat oven to 375. Uncover dough, redefine diamond pattern if you like. Combine parmesan cheese, basil, oregano and garlic powder and set aside. Spoon 2-4 T of butter across the dough. Bake 10-15 minutes. Brush remaining butter over partially baked bread. Sprinkle with parmesan/herb mixture. Bake for an additional 10-15 minutes, till golden brown. Serve warm or cool.
Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and oil, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries halfway into the chocolate mixture. Do not completely cover Strawberries. Place on a cookie sheet and let strawberries chill and set in refrigerator until ready to serve.
Saute onions,ginger and garlic in melted butter til soft. Add potatoes. Sprinkle over curry powder,toss well. Stir in stock,bring to boil. Reduce heat,cover and simmer for 15 minutes. Add peas,cook 5 minutes. Add coriander,wine vinegar and lemon juice. Season to taste with salt and pepper. Heat through. I serve this with Basmati rice,sliced banaas tossed in plain yogurt and chutney.
To make the brown bean juice: Soak beans in 4 cups water for 6-8 hours. Drain the soaking water from the beans. Rinse and swish beans in fresh water several times and discard rinse water. This helps reduce gassiness of beans. Put beans in a pot large enough so it is only half full. Add the 8-10 cups water to the pot with the beans. Boil beans on high heat. To reduce gassiness even further, you can scoop off and throw away the white foam that forms on top of the water. Turn heat down to low so the beans are barely bubbling. Cover the pot and cook beans until very tender (1 1/4 to 2 hours). To further reduce gas and help digestion, you may want to add 1 teaspoon of savory or ground fennel to the beans during cooking. Strain the beans with a colander and save the cooking liquid. Use the beans in a different recipe or freeze them for later use. The "muddier" the liquid is, the better. Refrigerate for 6-7 days or freeze extra juice. To make the gravy:. Place 2 cups brown bean juice with all the other gravy ingredients in a medium sized pan. Blend, using a wire whisk, over medium-low heat until mixture thickens. Correct seasonings as desired.
Turn on Instant Pot and program to saute. Melt butter or ghee in Instant Pot. While waiting for butter to melt, season chicken with salt, pepper, thyme, and parsley. Saute onions, garlic, carrots, and celery for 3-5 minutes or until they begin softening. Toss in any remaining seasoning from chicken and lemon juice. Arrange chicken in Instant Pot. Cover with chicken broth. If you are using regular egg noodles, you can also toss noodles into the Instant Pot at this time. Gluten free noodles must be cooked on stove top. Lock lid in place and close pressure valve. Cook on high pressure for 7 minutes using the Poultry setting. Manually depressurize by carefully turning steam valve. If using gluten free noodles, now is the time to cook them. Remove chicken from soup to shred. If you noodles absorbed most of the broth, and more broth until noodles are covered. Add chicken back to soup and stir. Top with parsley if desired.
Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups). Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep. Evenly distribute ginger, onions, and pineapple over and around meat. Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil. Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch. Uncover ribs and bake until browned, about, 10 minutes. Skim fat from juices and discard. Scatter sliced mint over meat; garnish with mint sprigs. Add more soy sauce to taste.
Heat the oil and butter over medium heat in a big skillet; stir/saute onion until translucent. Add in garlic and chicken; continue sauteing, stirring constantly, until the chicken is lightly browned. Add in brown sugar, mango, ginger, cumin, and red pepper flakes; cover and simmer over med-low heat until the chicken is cooked through, 5-10 minutes. Toss in the cilantro during the last minute or two. Serve hot over cooked rice.
Preheat oven to 350°F (360° at high altitude). In a mixing bowl, cream together butter, sugar, egg, vanilla, and salt; blend in remaining ingredients. Divide dough into 4 equal parts, and shape into 12" rolls. Place 3" apart on ungreased cookie sheets, and flatten with a floured fork to 1/4" high. Bake for 15-20 minutes or until delicately browned (golden) at the edges. Cool for a few minutes and cut with a sharp knife into 1" diagonals.
Preheat oven to 350 degrees. Cook Elbow Macaroni according to directions on box. Spray casserole dish with cooking spray. Strain Elbow Macaroni. Combine macaroni and onions in a bowl, if using onions. In casserole dish, begin layering with macaroni then cheese, beginning with macaroni. Use enough cheese in the layers to cover macaroni completely. Pour Evaporated milk over casserole. Cover and bake for 1hr and 5mins. Serve hot and enjoy!
In a large bowl, dissolve jello in boiling water. Add Mountain Dew and stir well. Stir in marshmallows, pineapple and half of pie filling. Pour into 2 quart oblong dish. Chill until set. Fold remaining pie filling into thawed Cool Whip. Spread evenly over chilled jello.
Season chicken pieces with salt and pepper and coat with flour. Head the skillet on medium heat and add olive oil and butter. Brown chicken pieces in skillet for about 5-7 minutes per side. Remove chicken pieces to plate and pour off excess fat from skillet. Deglaze skillet with verjus. Add shallots, tomatoes and paste to the skillet. Return chicken pieces and simmer 5 minutes on high heat to reduce liquid by half. Add stock and return to gentle simmer another 5-8 minutes, turning chicken pieces once. Remove chicken pieces to low oven and reduce sauce on pan to concentrate flavors and thicken. Remove from heat and and add remaining 1 T butter and fresh chopped herbs. Serve sauce over warm chicken.
In a small saucepan, stir wine with whisky, garlic, chili flakes, Worcestershire, salt and pepper. Lightly brush both sides of steaks with mixture and set aside. Set saucepan over medium-high heat. Boil, uncovered, stirring occasionally until reduced to about 1/3 cup (75 ml), about 10 minutes. Turn heat to low to keep sauce warm. Meanwhile, lightly oil grill and preheat barbecue to medium-high. Place steaks on barbecue and grill with lid closed, turning once, until meat resists slightly when pressed. This will take about 5 minutes per side for medium-rare. Drizzle with warm whisky sauce. Serve immediately. PORTION TIP: Many strip loin steaks are 12 oz (375 g) or larger. You may wish to grill one, then slice it in half for 2 servings or use the second half to make sandwiches.