HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chicken breasts and water and salt and pepper in dutch oven/stew pot to boil. (Continue to low boil until noodles are made). Mix remaining ingredients (mixing by hand is the best way). Add flour (if needed) until you get firm not hard ball. Roll out on floured pastry sheet or where ever you roll out dough. Keep flouring and flipping dough till you have the thickness you desire (I recommend 1/8-inch). Flour flat dough then roll up. Cut to thickness desired (I recommend 5/8-inch). Before unrolling the strips, sprinkle flour on them, unroll them and add more flour mix them together, place noodles and all the flour in a bowl. Let set. Remove the chicken from the pot and cut into chunks or strips. Add the canned broth to the water. Bring to boil, add the noodles, remaining flour and the chicken to the pot stir well, bring to boil then simmer stirring often. Done in about an hour. Wonderful served over mashed potatoes.
Sprinkle steaks with garlic salt and pepper on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes. Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary. Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done. Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary. Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.
Toss red potatoes cubes with canola oil, salt, and pepper. Cook in air fryer at 370 for 30 minutes removing to shake them up half way through. Heat olive oil in a large skillet. Add onion, bell pepper, and chicken and cook until lightly browned. Remove chicken. Add Sauce ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Steam your broccoli according the instructions on the bag. Serve with everything layered all together.
Drain peaches; cut into small pieces; set aside. In mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and cinnamon. Add oats and peaches. Stir lightly to coat peaches. Beat eggs well; combine with milk and oil. Add to flour mixture, stirring just until dry ingredients are moistened. Pour into greased (or sprayed) 9x5x3-inch loaf pan. Bake in 350F oven for 1 hour, or until a toothpick inserted near center of bread comes out clean. Cool in pan for 10 minutes. Transfer to cooling rack and cool completely. Wrap in foil.
Prepare noodles according to package directions, drain, and set aside. Preheat oven to 350 degrees F. Drizzle avocado slices with lime juice and set aside. Melt butter in a 2-quart saucepan over low heat. Stir in flour, salt, and Tabasco over low heat until mixture bubbles. Add half-and-half slowly, stirring constantly until mixture thickens. Add cheese and stir until it has melted. Reserve 1 cup of this sauce. Mix remainder with cooked noodles. Place chicken in bottom of a 9-by-l2-by-3-inch rectangular baking dish. Cover with chopped green chiles. Spoon noodle mixture over chicken and chiles. Place avocado slices on top and pour reserved sauce over avocados. Bake, uncovered, 35 minutes.
Combine onion, minced garlic, chili, sugar, chili powder, vinegar, cumin, and salt in a small bowl and mix. Rub this mixture over all sides of beef brisket; transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours. Heat oil in a pressure cooker over medium high heat or use brown function. Cook meat uncovered 6-8 minutes, turning to brown both sides. Add tomatoes, lifting meat to let some tomatoes go under meat. Add onion wedges. Cover pressure cooker and bring to high pressure. Cook for 1 hour at stabilized pressure. Release pressure and carefully remove lid. Slice meat across the grain. Serve pan juices with meat.
In a blender, combine the coffee and banana and process until smooth. Add the ice cream and rum, if desired. Blend at high speed until thick and smooth. Pour into a tall glass and sprinkle with cinnamon.
Core the peppers using the blunt edge of a potato peeler, save half the seeds removed, toss the core. In a bowl add cream cheese, chili powder, hot sauce (you pick the heat) and liquid smoke and half the jalapeno seeds. Mix/Mash together until blended. Stuff the cored peppers with cream cheese mix then wrap with raw bacon. Use your fingers! Kabob them, repeat untill all the peppers are stuffed and wrapped. Grill on an indirect heat, (on tin foil) for about 15 minutes. Then on an open flame for 5-8 mins to crisp the bacon, turning a few times. Serve and enjoy!
Cook rice according to package directions. Wash zuccini thoroughly and pat dry. Cut in half lenghthwise and scoop out seeds. Salt and pepper flesh. Fry celery, onions, and green pepper in olive oil until translucent. Add minced garlic and ground beef. Cook until beef is browned. Stir in rest of ingredients except cheeses. Divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top. Put boats in a roasting pan or on a cookie sheet and tent loosely with foil. Bake at 375 for 45 minutes. Remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.
*Garlic Cayenne paste: 4 cloves of garlic pulverized, 1 teaspoon cayenne pepper (more if you want), 1 teaspoon ground cumin mashed into the garlic. It helps to put a little sea or kosher salt in to act as an abrasive. Heat oil over medium in large saucepan, add mustard seeds. Once seeds begin to pop, add potato and eggplant and stir-fry for a few minutes (if the start sticking a lot, add a little more oil). Add the dry spices and salt and continue stir-frying for a few minutes until all spices are well blended; mix in garlic paste, breaking up any lumps. Add 3/4 cup water (you may need more, maybe not; 3/4 cup is a good starting point), lower heat and cover pan. Cook about 15 minutes or until the eggplant and potatoes are soft. If the sauce begins to dry up add a little more water. Add tomato and cook two or three more minutes. Garnish with chopped cilantro if you wish.
Beat eggs well. Beat in flour until there are no lumps. Add all other ingredients and mix well. Pour into buttered 9" x 13: pan. Bake uncovered at 350 degrees for about 35 minutes.
The dough should be 1 pound each loaves. The Italian dressing should be the prepared kind. The Mozzarella and Cheddar are about 4 ounces each. Let the dough rise until doubled in a warm place. Cook in a skillet over medium heat, venison, onion, green pepper and mushrooms in the oil. Drain and add the seasoning. Punch dough down on floured surface and roll into 16x8-inch rectangle. Cut in half lengthwise. Brush with the Italian dressing. Leave 1 inch edge. Place venison mix, cheeses and pepperoni. Fold and seal well. Place on baking sheet. Brush with rest of Dressing and sprinkle with Parmesan. Bake at 350°F for 30-35 minutes. It should be golden brown when done. Serve with heated sauce if using. Makes 4.
I first butterfly roast, leaving 1" so it stays connected and flat. I then brine pork for about 3 hours (see brine recipes - I used everyday brine using water, sugar and kosher salt). Remove from brine and place in ziploc with the teriyaki. place in fridge 24-48 hours. get charcoals ashy on grill and place pork on it covered for 18 minutes. Flip and cook approximately 10 more minutes. Remove onto plate and rest 5-10 minutes. I cut into 1-2" thick slices.
Heat oven to 350 degrees. Beat together sugar and butter. Mix in eggs. Add flour, chocolate and baking powder. Beat well. Spread batter in a greased 9" x 13" baking pan. Place Kraft caramel bits in a microwave container. Microwave on high for one minute; stir and microwave for another minute or until melted. Drizzle melted caramel over the brownie batter, working quickly. Use a butter knife to swirl caramel into batter evenly. Bake for 15 minutes. Remove from oven. Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan. Add one tablespoon of cornstarch and turn heat to medium. Stir constantly until berries are thickened, about 5 to 6 minutes. Spread berries evenly over brownie and return to oven. Bake another 12 to 15 minutes or until toothpick inserted near center comes out clean. Let cool thoroughly; sprinkle with powdered sugar and cut into squares. This recipes makes 24 brownies.
In a small pot bring water to boil and add beef base and boursin cheese and stir well until the consistency of thin gravy. Crust both sides of Medallion in black pepper. Grill each 6 oz medallion to the desire level of doneness, and remove from heat and allow to rest for 5 minutes. Top with the boursin aujus, garnish with parsley. Serve.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, combine cauliflower, onion, bell pepper, jalapeno, parmesan cheese, breadcrumbs, cilantro and season with salt and pepper. Bake for 15-20 minutes, turning halfway through the cook time, until lightly golden.
Brown quail in butter, sprinkle with salt and pepper to taste. Remove petals from roses and grind with anise in a mortar. Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft. Drain and puree. Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals. Salt to taste. To thicken, use 2 tablespoons corn starch. Strain through a fine sieve and add no more than 2 drops of rose oil. As soon as all seasonings have been added remove from heat. Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9"x13" baking dish. Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.
Place the shoyu/soy, sake or sherry, sesame oil, garlic, ginger and honey in a shallow dish and stir together to mix. Add the chicken pieces and spoon the marinade over them. Cover and chill for at least 1 hour or overnight. Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 mins, to provent them from burning on the barbecue. Thread about 2 pieces of chicken onto the skewers, alternating with one piece of capsicum and one of spring onions, threaded widthways. Cook the kebabs for about 10-15 minutes, or until cooked through, turning from time to time and brushing with the marinade.
Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper baking cups. Mix cake mix with pumpkin. Add vanilla. Drop into cupcake tins and sprinkle with chopped pecans and chocolate chips. Bake for 20 minutes.
cream peanut butter, butter and brown sugar. add eggs, one at a time and beat until fluffy. add bananas, mix well. add rest of ingredients in order, mixing well after each addition. spoon into paper lined muffin tins. bake in 350 degree oven 20 minutes. cool before frosting if desired.
You will need a large roaster pan for this dressing. Cook cornbread according to pkg. directions. I use Martha White, not a sweet cornmix like Jiffy. Chop onion and celery finely, saute in one stick butter.I like to saute' my onions, but I add a small amount of water, enough to cover the onions and celery to finish cooking them. After cornbread has cooled crumble in pan. Add celery, onion and chopped eggs to the cornbread, along with any water that is left. Crumble a few slices of white bread, biscuits or I like to use about a half a loaf of day old French bread. Add sage, salt and pepper to cornbread. We use a lot of sage, so use what you need. Adjust salt and pepper to taste. All of this can be done the day before and then keep in the refrigerator until the turkey is cooked. We cook our turkey in a cooking bag. (This is where you can be as creative as you want with the turkey, JUST SAVE THE JUICES WHEN IT IS DONE.). Add chicken broth also, at least 1 and half or 2 of the broth, I use low sodium and then add as much of the turkey drippings as you need to make the mixture loose. I add a couple of raw eggs now. My mom never did. If the mixture is too dry and does not jiggle when you shake it add enough turkey juice from the pan or more broth. That is very important step my mom always emphasied, the dressing needs to be "loose" when you shake it. (my mom's words). At this time we taste it to see if we need more sage, pepper or salt, before we cook. . Cover with foil and bake at 350°F for 1 to 1-1/2 hours until it is brown on top. The last half hour uncover it so it will brown. We always have someone sample it to see if done.
Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer. Cut the salmon into 3-4cm cubes and lower into the stock. Add the scallops, chopped dill and the mussels. The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls. Sprinkle over some dill for presentation.
In very large skillet heat oil over medium-high heat; reduce to medium. Add chicken. Cook 6 minutes; turn. Add mango cubes, mango drink, and chutney. Cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally. Meanwhile, place zucchini and 1/4 cup water in microwave-safe 2 quart square dish. Cover with vented plastic wrap. Micro-cook on 100 percent power (high) 2 to 3 minutes, stirring once; drain. Place chicken on top zucchini. Season with salt and crushed red pepper. Test Kitchen Tip: Mango nectar, carrot juice, or orange juice may be substituted for the mango-blend drink.
Preheat oven to 300 degrees. Boil the potatoes in their jackets until nearly done. Peel, slice, and put into a baking dish. Bring the remaining ingredients to a boil and pour over the potatoes. Bake at 300 degrees, uncovered, for 1 hour, or until the potatoes are glazed and the syrup has thickened a bit. Baste them twice or three times during the baking process.
In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper. Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint. Add the dressing and season with salt and pepper. Toss well and serve.
Slice firm tofu into slabs, heat a non stick or cast iron skillet to medium heat, add some toasted sesame oil (I also added mustard oil, but I doubt most of you have that around). place the tofu in the skillet and sprinkle with salt and a lot of freshly ground black pepper, garlic powder, 5 spice powder and optional hot chili powder. Cook until golden brown and flip, adding a couple glugs of soy sauce. Cook for several minutes on the second side, then add around 1/4 cup water and let it cook down.
For the sauce, place first six ingredients in a processor and blend to a paste. Gradually add the oil, emulsifying the mixture.
Preheat oven to 375 degrees. Mix all ingredients. Pour into a greased 9 by 12 metal pan and put in the oven for 45 minutes, or until brown.
Mix all ingredients together. Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes). Marintate in refrigerator for at least a couple hours. Thread onto skewers and grill.
For the dipping sauce, place the lime juice, sugar and fish sauce and chilli in a bowl and stir until the sugar dissolves. Set aside. To make the dumplings, place the mince, onions, ketjap manis, sweet chilli sauce, ginger, coriander and eggwhite in a bowl and mix until combined. Place a heaped teaspoon of the pork mixture in the centre of each wrapper. Brush the edges with waterm fold to enclose the filling and pinch the edges to seal. Repeat until all the wrappers have been used. Cook the dumplings in a large saucepan of boiling water for 2-3 min or until cooked through. Drain on absorbent paper. Heat a non-stick frying pan over high heat. Add the ol and cook the dumplings for 1 min each side or until golden. Serve with dipping sauce.
Combine all ingredients; transfer to a jar with a tight-fitting lid. Will keep for about 1 year.
Toss the onions with the Ketchup, vegetable oil, chili powder, and Worcestershire sauce. In a medium skillet, cook for 10 to 12 minutes or until softened. Meanwhile, prepare potatoes according to package. Combine cheese and onions into potatoes using a potato masher or large fork. Season with salt and pepper if necessary.
In a medium size saucepan, place the chicken broth and saffron. Bring to a boil, remove from heat and set aside. In another saucepan, melt the butter with the olive oil and saute the mushrooms for 5 minutes. Add the rice; cook and stir until golden. Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed. After last cup of stock has been added, cover the saucepan and allow to simmer stirring frequently until rice is creamy and stock has been absorbed. Adjust the seasoning to suit your personal taste, add parsley and stir well. Top with grated cheese and serve.
Thaw salmon; cut salmon into desired number of pieces; place skin down on a large tray or baking sheet. Combine oil and spices, spread on top of salmon fillet. Grill on barbeque till done, about 15-20 minutes or bake in a 400F 15-20 minutes. Remove skin prior to serving.
Combine oreos and melted butter, press into 9 x 13 pan. Freeze for 30 minutes. (Take ice cream out to soften when you put this in the freezer). Spread ice cream over oreo crust, freeze for 30 minutes. In a medium size saucepan combine chocolate syrup, condensed milk, and butter. Bring to a boil and stir continually for 3-5 minutes. Remove from heat, add vanilla, and allow mixture to cool. Spread over ice cream layer, and freeze for 30 minutes. Top with cool whip and garnish with more oreo cookie crumbs. Freeze for 12-24 hours before serving.
Preheat Oven to 450 degrees F. Place the garlic, walnuts and cilantro in food processor and process to a coarse paste. Add lemon juice, olive oil and parmesan. Process until smooth. Season with cayenne salt and ground pepper. Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb). Place the lamb racks meat side down, in a shallow roasting pan. Roast 15-20 minutes, uncovered, for medium-rare meat. Let the lamb rest for5-10 minutes before carving. Using a sharp carving knife, cut the racks between the bones, into chops. Serve 3-4 chops per person. SALSA VERDE. Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste. Add the anchovies, garlic and lemon juice and process again until smooth. With the machine running, pour the oil in a steady stream through the feed tube. This makes a glistening green sauce. Transfer the sauce to a bowl and stir in the eggs and capers. Season to taste with salt and pepper. Store in refrigerator, but let warm to room temperature before serving. Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party.
mix all together in a bowl. scoop a spoonful, form into ball or flatten to cookie shape. place on a plate. Put into fridge to let set for about 10-20 minutes. Enjoy.
Rinse scallops in cold water and drain well. Toss flour in a quart plastic bag or put in bowl. Dredge scallops in flour. and shake off excess. In casserole dish, place scallops in single layer. Pour chicken broth around scallops until ALMOST covered. Pour melted butter over all. Add pinch of Thyme. Top with enough crushed Ritz crackers to thinly cover. Bake 350 degrees approximately 40 minutes.
Rinse, drain and boil the shirataki for five minutes. Drain and rinse well with cold water. Cut the noodles into bite size pieces. Toss the noodles with the cabbage and coleslaw mix. Combine vinegar, soy sauce, sesame oil, galangal (a good garlic mincer is handy), Sriracha Hot Chili Sauce, Yeo's Sweet Chili Sauce and Splenda. Pour liquid mixture over veggie mixture and toss to coat. Slice mango into cubed chunks and add (without skin) to the mixture. If any juice gathers on the cutting board, pour it inches Toss. Refrigerate at least an hour before serving.
Mix ground beef with all ingredients except last 3. Shape into a loaf and place in bread pan. Mix ketchup, barbecue sauce and brown sugar. Spread over top of meatloaf. Bake uncovered in preheated 350 degree oven for about 1 hour.
Heat frying pan over medium high heat. Add butter or oil. Thinly slice tofu into strips. The thinner you slice these, the more flavour they will absorb and the better they will crisp up. Place tofu in the pan in a single layer. Sprinkle evenly with soy sauce (or tamari) and liquid smoke. You can give the pan a little shake to coat evenly, but it should spread well. Fry the tofu until browned and crispy on both sides, turning occasionally. The more you cook it, the crisper it will be, the better it will taste. Optional - drizzle a little maple syrup over tofu once cooked. Serve with pancakes, eggs or in a "B".L.T. Enjoy!
Combine the brown sugar, cream, 60g butter and 1/4 teaspoon vanilla in a saucepan. Bring to the boil, reduce heat and simmer for 3 minutes. Pour into a greased 20cm round cake pan and allow to cool. Arrange the apples, cut sides down, over the toffee. Fill the spaces with pecan nut pieces. Cream the 90g butter ,caster sugar and 3/4 teaspoon vanilla essence, until light and fluffy. Add the eggs, one at a time, beating them well after each addition, then continue beating until fluffy. Gently fold in the flour and water. Spoon the mixture over the apples and bake in a slow oven for 1 hour and 40 minutes, or until cooked when tested with a skewer. Allow to stand for 5-10 minutes, then carefully turn out onto a serving dish. Serve warm with lashings of cream.
Mix together all ingredients except kinako using an electric mixer. Mix only until batter is smooth, do not over mix. Spray pan with non-stick vegetable oil spray or oil lightly with vegetable oil. Pour batter into the pan & cover with plastic wrap. Microwave on high for 5 minutes; if your microwave does not rotate, turn pan after 2 minutes. Carefully remove the plastic wrap, allowing the steam to escape away from you. Cool. Cut into 12 pieces using a plastic knife. Place some kinako on some plastic wrap and roll mochi in it. Note: cooking time may have to be adjusted, depending on your microwave. Mochi is done when center is firm.
In a large mixing bowl, beat eggs and vanilla with an electric mixer on high speed for 5 minutes. Gradually beat in the sugar. Beat for 5-7 minutes, or till thick and satiny. In a medium mixing bowl sift together the flour, cinnamon, baking powder, and nutmeg. Sift one fourth of the flour mixture over the egg mixture: gently fold inches Fold in remaining flour by fourths Fold in the 1/2 cup butter or margarine. Spoon batter into greased madeleine molds, filling each one three-fourths full. Bake in a preheated 375F oven for 10-12 minutes, or till edges are golden and tops spring back. Cool in molds on a rack for 1 minute. Transfer cookies to a rack and cool. Sift powdered sugar over tops. Store in freezer.
Mix together crust ingredients. Press into 9" x 13" pan, and bake for 7 minutes at 350F, and cool. Mix together the filling ingredients until smooth. Pour on top of crust. FREEZE for about 30 minutes. While in the freezer, whip up the whipping cream (or frozen whipped topping). When cake comes out of the freezer, spread the top with the can of pie filling, making sure it is evenly distributed. Top with whipping cream, making sure the cake is fully covered with a nice layer. Freeze for another 30 minutes. Remove from the freezer and refrigerate until serving.