HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beef and garlic and let sit for 10 minutes. Saute beef and garlic in a nonstick pan sprayed with vegetable oil. When beef is done, remove from pan. In same pan, saute green onions and bok choy until vegetables are tender. Return beef to pan and add soy sauce, oyster sauce, beef broth, and tomato wedges and cook for 3 minutes, med high. (varies depending on pan size, fuel, thickness of pan). Season with salt and pepper to taste. Great served over rice, noodles or alone with a side. I have also made without bok choy and used slice green peppers and water chestnuts, baby corn. As I said, very versatile.
Mix roasted garlic, mayonnaise, lemon juice together and season to taste with salt and pepper; set aside. Whisk together curry paste, melted butter and oil; marinate prawns in this for about thirty minutes. Skewer the prawns lengthwise along the sticks. Grill over hot coals 3-5 minutes or until opaque, basting with extra butter mixture as you cook. Serve with roasted garlic mayo as a dip.
Drain jalapeno peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well. Heat oil in fry pan, deep fryer, or fry cooker until temperature is the same degrees that you would fry French fries at. Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil. Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown. Remove peppers and dry on a paper towel. Peppers are served with your favorite Con Queso Dip on the side.
Mix all ingredients together in a large bowl. Form into 4-6 patties, (depends on how big you want your hamburgers.) Refrigerate for at least an hour so flavors can blend. Heat a large skillet or the B-B-QUE grill to medium high heat. Cook burgers 4-6 minutes per side or until desired doneness is achieved. Can be served on buns with favorite toppings or as a main dish served with favorite sides.
Place pectin on the bottom of the jam and jelly maker. Top with fruit, butter, lemon juice, and ginger. Set for jam press enter and and 3 more minutes. Wait 4 minutes and when beeps add the sugar. Place lid on. When done press cancel and unplug appliance. Preserve water canning method. Fill Sterilized jars leaving 1/4 inch headspace. Wipe rims and place lids and rings. Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes. Place at room temperature for 12 - 24 hours. Check lids, label, will store for up to 1 years. Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long.
Combine cooking apples, soft apples, onion, ginger, sugar, salt, hot pepper flakes and cider. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until soft apples start to break down. Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in basil or mint. In clean canning jars, pour hot chutney into jar, inserting a narrow spatula gently into the jar to remove air bubbles. Let cool. Cover and refrigerate at least 2 days or up to 1 month.
In a frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool, crumble bacon and set aside. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.
In hot weather move the crock pot out to the shade of the patio table. Put everything through the Chipotle Chilie into crock pot, mix well. Work Beef Shanks down under the beans. Cover and cook on low heat for 9-10 hours. Remove Beef Shanks to a cooling rack. Skim fat from stew. Raise heat to high. Stir in Masa Harina, mix well. Add Hominy. Stir well. Trim meat from bones. cut into bite size pieces. Return to pot. Cook 20 minutes more. Let cool and chill overnight. Reheat to serve or may be frozen for later. Stir a bit of Key Lime zest & juice into each bowl just before serving.
Preheat broiler or oven to 500 Bring large stockpot of water to a boil. Steam broccoli for about 5 minutes until bright green and slightly tender. As water heats up to a boil, heat a large skillet over medium heat. Add olive oil and chopped garlic, and saute for about 1 minute. Next, add drained spinach to the pan, along with the steamed broccoli. Toss vegetable well with garlic oil to coat evenly. Saute for about 5 minutes. Season with salt and pepper, remove from the heat into a bowl, and set aside. For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes. Add stock, raise heat and bring mixture to a boil, whisking the entire time. Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened. Season sauce with nutmeg (if desired) and salt and pepper. For the pasta: When pasta water is boiling add salt, stir, and add ravioli. Cook for about 4 or 5 minute, until slightly underdone. The ravioli will finish cooking with sauce under the broiler. Place a thin layer of the white sauce in an oven proof casserole dish. Drain ravioli. Layer 1/2 of the ravioli in the baking dish. Next add 1/2 of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it. Add the rest of the vegetable mixture, then the remaining half of the ravioli. Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice. Place casserole dish under the broiler or in oven about 8 or so inches from the element. Broil about 5 minutes until cheese melts and is bubbly and starting to brown.
Lightly spray cookie sheet. Put muffins on sheet. Mix together hash, ketchup, onion, parsley flakes, and oregano. Divide mixture on muffins. On each muffin, add two tablespoons cheese. Broil for 8 to 10 minutes or until cheese is bubbly and meat mixture is hot. Makes either 4 servings or cut each muffin into fourths and serve as a "nosh".
Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft. Mash gently and strain the chokecherry juice through a sieve or cheesecloth. Pour 3 cups juice into a large kettle; stir in the sugar. Cook on high, stirring constantly. Boil hard for 1 minute. Remove from heat and skim foam. Add extract if using (almond extract gives a stronger cherry taste). To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top.
Prick bottom crust of premade tart shells, bake for 10 minutes, cool on wire rack. In a bowl combine condensed milk, eggs, coconut, then stir in blueberries. Spoon mixture into shells and bake 20 minutes or until filling is set. You may sprinkle coconut over tops before baking.
CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour. In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack. Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper. FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight. CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly. Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.
Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl. Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries. Taste and adjust the seasonings to your palate.
Heat oven to 425°F; spray 10-inch deep dish pie plat with non-stick cooking spray. In bowl, toss together blueberries, maple sugar, orange juice, and vanilla. Let stand 15 minutes. Pour into pie dish and bake 12 minutes. In separate bowl, whisk together flour, baking powder, salt, and sugar. Grate frozen butter over flour mixture and stir. Add orange juice and loosely blend. Do not overmix. Spoon dollops batter over baked blueberries. Sprinkle with sugar. Bake 10-15 minutes until top is golden and fruit is bubbly.
Peel all garlic cloves. Pour chicken stock into a medium pot or sauce pan, and place garlic into brother. Cover and simmer on low for approximately 20 minutes. Peel the lemon, removing white pulp. Cut the lemon in thin slices. Set aside. Pour olive oil into a large frying pan and heat on medium. Brown chicken on both sides. Remove and place into the bottom of an ovenproof pot, and set aside. Heat oven to 375F degrees. Reduce the heat to low, and add the flour to the frying pan where the chicken was fried. Scrape the bottom of the pan while stirring, frying the flour. Add the wine and continue to stir and scrape the bits from the bottom of the pan. Add the chicken broth and stir constantly, as the sauce thickens. Taste and adjust salt. Pour the thickened sauce over the chicken. Sprinkle the garlic cloves around the dish. Arrange lemon slices on chicken. Bake the chicken in oven for 30-40 minutes. Remove and garnish with parsley or basil. Serve with fried potatoes or rice. Note: Use chicken with skin on or skinless pieces. If using skinless pieces, chicken will tend to stick to pan more easily when browning, so use lower heat and turn more often.
Heat oil in a 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm. Add broth and water to skillet; heat to boiling. Stir in pasta, heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender. Stir in frozen vegetables and dressing. Add chicken. Sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink.
Mix dry ingredients together. Add coconut butter or oil and blend until crumbly. Add half a cup of the hot water and knead. Gradually add more of the hot water, a little at a time until you can knead the dough into a ball. Split into 8 or 10 small balls. Cover with a damp paper towel or cloth. Roll out each ball into tortillas, about 6" (15 cm) wide. For a neat tortillas cut around a small plate with a sharp knife. Gently place on to a hot skillet for a few seconds until bubbles appear and then flip over. Cook for a few more seconds.
Boil 1 quart salted water, adding 2 tbls lime juice. Add shrimp and cover, bring water back to a boil. Remove immediately from heat and set lid slightly askew. Pour out all liquid, replace cover, and let shrimp steam off heat for 10 minute. Spread shrimp out in a pan to cool. De-vein shrimp when cooled. Toss shrimp in remaining lime juice and refrigerate for an hour. Dice onion, avocado, cucumber, cilantro, garlic, and tomato. Add to shrimp bowl and toss with ketchup, hot sauce, and olive oil. Cover and refrigerate if not served immediately. Serve in martini glasses for a stylish presentation. Sprinkle unsalted popcorn on top for crunch, and serve remaining popcorn in a bowl on the side. You may want to add more popcorn when initial popcorn is eaten. Do not add too much popcorn at once because it will get soggy before eaten. Add a little bit at a time as you enjoy. Garnish with lime slices and cilantro sprigs.
Preheat the oven to 425 degrees F. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3 to 4 minutes until golden all over. Remove from the pan and set aside. Add the onions and peppers and cook for 3 minutes or until lightly golden. Add the garlic and fry for 1 minute. Stir in the rice, then add the tomatoes, stock and reserved chicken. Turn up the heat and bring to a boil before transferring to the oven to cook, uncovered, for 20 minutes. Season to taste and drizzle with the pesto before serving.
Put one small Ziploc bag inside the other. Pour the milk, half and half, sugar, and vanilla into the inside bag. Seal both bags (make sure they're completely sealed!) Remove excess air. Put ice and salt into larger bag and place smaller bags inside. Seal completely. Shake and toss the bag! Ice cream will be soft and ready to eat in 5 to 10 minutes.
Place canned ingredients into Crockpot. Saute onions and peppers until soft and add to crockpot. Add all spices into crockpot. Set cooking time according to when you would like to serve. 30 minutes prior to serving, brown turkey and add to chili. Serve with cheddar cheese, oyster crackers, or tortilla chips. Enjoy!
Beat all ingredients together for 3 minutes. Place in chocolate crust and chill in refrigerator for several hours.
In a large sauce pan heat oil. Slice up bratwurst and brown in pan, add onions, green peppers, oregano, basil, and fresh ground black pepper. When it becomes very fragrant add chicken broth and salsa. Fill salsa jar with water and add to pot. Add in all beans, tomato, and jar of sauce. Fill jar with water and add to pot. (You need lots of water before you add the pasta.) Empty package of chilli seasoning (or about 8 TB of chilli seasonings.). Bring to a rapid boil. Add box of spiral pasta (can be substituted with any large pasta like shells, bowties, or ziti.)Boil and Stir for about 5 minutes until pasta is tender. Most of the water will cook down and make the soup very hearty. Enjoy.
Melt together the chocolate and sugar, Let cool. Add eggs, one at a time. Add flour. Stir in vanilla, salt and coffee granules. Spread into a greased 8 x 8-inch square pan. Bake 25-30 minutes at 350°F until tests done with a straw.
Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; saute until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika, and cayenne pepper;. bring to boil. Gradually stir in rice; cover pot. Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes. Season with salt and pepper.
The relish--put the onions, cilantro, orange and lime juice, vinegar, and salt in a small bowl. Mix well to combine; cover and leave to marinate in the refrigerator for at least 4 hours, but preferably overnight. Return to room temperature before serving. Steaks--combine the lime juice, cumin, and salt in a shallow dish large enough to hold the steaks in a single layer. Add the steaks and toss to coat evenly. Cover and leave to marinate in the refrigerator at least 4 hours, but preferably overnight. Return to room temperature before cooking. Heat the oil in a grill pan/griddle set over high heat or preheat the barbecue. Cook the steaks for 4-5 minutes on each side depending on the thickness of the steaks. Season lightly with salt and let stand for 5 minutes before slicing thinly on the diagonal. To serve, spread each tortilla with a thin layer of guacamole. Add a generous helping of steak and top with a spoonful of onion relish. Serve immediately with sliced tomatoes and extra guacamole.
Cream butter and sugar until fluffy. Mix in egg yolk and vanilla. Add flour and mix until cookie dough comes together. Drop cookies by tablespoons. Dip cookies into colored sugar or nuts anything you want. Bake on ungreased cookies sheet at 350 for 10 minutes. Cookies should be golden around the edges. Watch them. Yield depends on cookie size.
Heat oil in soup pot over medium heat. Saute onions and garlic until onions are transparent, be careful not to burn the garlic. While onions and garlic are sauteed dissolve the vegetable bouillon cube in a cup of the water called for. Add the dissolved bouillon, remaining water, lentils, potatoes, carrots, and salt and pepper to the sauteed onions and garlic. Stir to combine everything and then cover. Allow to cook until potatoes are easily penetrated with a fork or knife. Enjoy!
Heat oven to 450 degrees. In a bowl, combine all muffin ingredients. Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins). Bake 8 minutes. Remove from pans after about 1 minute and let them cool on wire rack. Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.
Crust: Combine pretzels, butter, and 1/4 cup sugar. Press into 9" x 13" baking dish and bake at 350 for 10 minutes. Cool to room temperature. White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust. Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set (about 1 hour) and spread over white layer. Chill until set and serve.
Mix quinoa, soymilk and salt together in a saucepan and bring to a boil. Cover and simmer for 20 minutes. Add sesame butter and barley malt and mix well. Add kudzu or arrowroot and stir constantly until mixture thickens. Add vanilla and spices. Top with your choice of nuts or fruit. Delicious warm or chilled.
You may substitute any shape macaroni for cavatelli. Lightly brown garlic in oil, add salt and pepper. Cool oil slightly and add chicken broth. Reheat. Meanwhile, cut broccoli in small pieces. Parboil until just tender. Do not overcook. Cook macaroni and drain. Mix cooked cavatelli and broccoli with olive oil mixture. Garnish with Parmesan cheese and serve.
Preheat the oven to 350 degrees. Prepare the cake mix with the oil, water, and eggs. Bake in two 9-in cake pans per directions on the box. While cake is baking, cream the sugar and softened cream cheese together until fluffy. Fold in the cool whip and crushed cookies. Set aside. Cool cakes completely. To assemble, place one cake, top side down, on the plate. Spread cream cheese "middle" on the top. Top the middle with the second cake, top side down. Place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. Let cool just a second if too runny. Spread on the top of the cake, but not the sides. NOTE: You can omit the crushed cookies if you don't have them on hand. Then the cake itself becomes as a true oreo cookie. YUM!
In a large saucepan, heat the Milk, Sugar, Vanilla and Salt to a gentle simmer, completely dissolving the Sugar. Stir frequently as Milk can easily scorch over high heat. While the Milk mixture comes to a simmer, whisk together the Egg Yolks and Cornstarch in a large bowl until smooth. Once the Milk mixture reaches temperature, slowly pour approximately half of it into the Egg mixture while whisking, tempering the Egg mixture. Return the saucepan to the stove and pour all of the tempered Egg mixture back into the saucepan. With the saucepan over medium heat, return the mixture to a gentle simmer while whisking actively. Once it is simmering, continue to cook the Pastry Cream for two minutes, whisking constantly. Chef's Note: It is important to monitor your heat. Boiling the Pastry Cream for a full two minutes in necessary to activate the starches, but you do not want to burn the mixture. After two minutes, remove the saucepan from the heat. To cool the Pastry Cream, prepare a sheet tray by fully wrapping it with plastic wrap. Pour the Pastry Cream in a thin layer over the prepared sheet tray. Place another piece of plastic wrap directly on the surface of the Pastry Cream to prevent a skin from forming. Once the Pastry Cream has cooled to room temperature, place it in the refrigerator. Storage: The Pastry Cream can be stored in the refrigerator for three to four days. It should not be frozen. Before using Pastry Cream that has been refrigerated, beat it with a paddle attachment for several minutes to make it smooth again.
*NOTE: Balsamic glaze is available in specialty stores. For easier preparation, use about the amount of vinegar indicated in the recipe and heat on the stove top. Reduce by about 1/3 until syrupy. Use a vegetable peeler to shave the dark chocolate. Set aside. In a mixing bowl, combine the peaches, nectarines, raspberries and blackberries. Puree the blueberries with the honey, balsamic glaze and ginger. Pour half the blueberry glaze over the fruit and toss gently. Divide and arrange the mixed fruit onto 4 salad plates. Garnish each serving with 1 tablespoon of chocolate curls. Serve the remaining blueberry glaze on the side.
Preheat oven to 350 degrees F; generously grease a 10-inch baking pan with butter (2-quart capacity). In a large bowl, combine flour, sugar, and salt; stir and make a well in the center. Add eggs and whisk until the batter is smooth. Stir in the rum, milk, and melted butter. Arrange the prunes in the bottom of the baking dish; pour batter on top of the prunes. Bake until golden and the custard is set, about 35 minutes. Serve in wedges, sprinkled with confectioners' sugar; enjoy warm. If you are really ambitious, flip it out of the baking dish like a flan.
Add all to a blender. Blend on cream or liquefy until smooth. Use in place of cream in a recipe.
Peel and slice potatoes, and cover with cold water until ready to use. In a lightly greased 6 to 8 cup baking dish, place two cups of potatoes on bottom, overlapping layers. Dot with half the butter; sprinkle with half the parsley, salt, Greek seasoning, pepper, and cheese. Place second layer of potatoes on top of first and repeat layer of butter, seasonings, and cheese. Pour boiling beef broth over the casserole. Bake uncovered in a preheated 400 degree Fahrenheit oven for 55 to 60 minutes, or until potatoes are fork tender, potato tops are browned, and broth is absorbed.
In a skillet, saute the green beans in butter until tender. Add the salad dressing mix and toss to coat. Just before serving, sprinkle on the bacon and mix in, if desired.