HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 5 ingredients well. Add vinegar and stir. Cover and refrigerate overnight to let flavors blend. Serve with raw vegetables, or as desired.
Cut chicken in 1-inch cubes; set aside. In a small bowl combine sherry, soya sauce, cornstarch and water; set aside. Spray skillet or wok with nonstick spray. Heat over high heat; add carrots and garlic. Stir fry 3 minutes. Add peas and onions. Stir fry 2 minutes until vegetables are crisp tender.Remove from skillet. Add oil to pan and add 1/2 the chicken;stir-fry 2 minutes;remove from pan. Stir fry remaining chicken about 3 minutes; return all chicken to skillet. Push chicken from center of wok; stir in cornstarch mixture. Cook until mixture is thickened and bubbly; stir fry 1 minute. Stir in vegetables. Cover and cook another minute. Serve with rice or angel hair pasta.
Preheat oven to 350F (180C). Heat oil in a large skillet and stir-fry the diced pork in two batches until browned. Add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices. Add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well. Transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes. Check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary. When the meat and squash are tender, stir through the fresh cilantro and serve with rice.
Preheat oven to 350. Line muffin tin with paper baking cups. Beat egg whites until soft peaks form. Cream butter, then slowly add to the egg whites. Slowly add sugar to the egg white/butter mixture, then add egg yolks. Add flour, mace, nutmeg, and orange juice gradually. By hand, stir in fruit and nuts. Pour into muffin tin and fill cups 1/2-2/3 full. Bake at 350 for 20 minutes or until done. Frost with any cream cheese frosting, or just dust with powdered sugar.
Take one packet of Mesquite marinade and mix 1/4 cup of oil and 1/4 cup of water. Marinade the chicken for two hours. Cook chicken in olive oil over medium heat for approximately 20 minutes. This makes a fabulous barbecue chicken without the barbecue!
In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes. Serve over pound cake or ice cream. To store, pour into a jar and cover. Sauce keeps in refrigerator up tp 3 months. To warm sauce, set jar in pan of hot water over low heat.
Put ground beef, cabbage, onion, and mushroom in a large stock pot. Brown on medium high heat until ground beef is fully cooked and cabbage is wilted and almost transparent. Add red wine. Let cook 1 minute. Add water, beef base, and seasonings. Bring to a rolling boil. Add tomato paste, if using. Reduce heat and simmer until 10 minutes prior to serving. 15 minutes prior to serving add in bagged frozen vegetables. 10 minutes prior to serving add pasta (optional). Simmer until veggies and pasta* are done. Serve immediately. *Note: If you are not planing on eating the entire batch in one sitting it would be beneficial to cook pasta separately and add it to individual bowls of soup. Otherwise, the leftover pasta in the soup is beyond mushy and not at all appetizing! I hate overcooked pasta!
Coat a large frying pan with oil and set over medium-high heat. Lightly sprinkle both sides of chicken with salt, then add to pan. Cook, turning occasionally, until golden and springy when pressed, 12 to 14 minutes in total. Remove to a pan. Meanwhile, prepare peaches and shallot. After removing chicken from pan, reduce heat to medium. Add wine, then scrap up and stir in any brown bits from pan bottom. Add peaches and shallot. Stir often, until peaches soften slightly and wine is reduced, 2 to 4 minutes. Stir in mustard, then whipping cream. Return chicken and any juices to pan and boil gently, uncovered, turning chicken occasionally until sauce thickens slightly and chicken is hot, 1 to 2 minutes. If using sour cream, add after the chicken is hot. Taste and add salt if needed. Sprinkle with chives or dill.
Combine all ingredients in stovetop pan on low heat until melted. Pour into an 8 inch waxed pan and refridgerate until set. Usually two hours. Remove wax paper after set and cut into squares.
In a medium bowl, whisk soy sauce and sugar until the sugar is completely dissolved; stir in garlic, ginger, chile and oil. Place pork in a heavy duty, resealable plastic bag and add marinade; squeeze air out and seal. Turn the bag to coat the medallions, then refrigerate for 2 hours, turning the bag once to redistribute the marinade. (I marinated several hours, turning at least every couple of hours.). Preheat grill to medium. Remove pork from marinade (discard marinade); grill until just cooked through, 3 to 5 minutes per side. *Note: I've seen several questions and a bit of confusion in the forums here regarding pork tenderloin versus pork loin roast. They are not the same. Pork tenderloin is a very lean, tender cut from the loin section. It is long and slender, and usually weighs between 3/4 and 1 1/2 pounds. It has a mild flavor, so it benefits from being prepared with a rub, marinade or sauce, but does NOT benefit from extended cooking. To keep tenderloin juicy, make sure you don't overcook it. Contrary to rules from the past, most pork now is safe and best enjoyed still slightly pink in the center ;).
Make the sauce: Puree the honey, marmalade, hot pepper sauce, and jalapenos in a food processor until smooth. Transfer the mixture to a small saucepan over medium heat, bring to a simmer, and cook for 1 minute. Add the butter and stir until melted. Serve immediately or refrigerate in an airtight container for up to 2 weeks. Make the wings: Heat the canola oil in a large stockpot or deep fryer over medium heat until a deep-fat thermometer registers 350°F In another large pot, combine the wings, orange juice, and water and bring to a boil. Boil the wings for about 10 minutes, or until the wings are cooked through ad no longer pink when pierced or to a temperature of 160°F Transfer the wings with a slotted spoon to paper towels and pat dry. Using a slotted spoon, carefully add the wings to the oil and fry for about 10 minutes, or until crispy golden brown. While the wings are frying, pour the wing sauce into a saucepan and bring just to a simmer. Remove the wings from the oil and drain on paper towels. Place the wings in a large bowl and add the sauce, stirring until well coated. Transfer the wings to a serving platter and serve with the dressing. *To Smoke Jalapenos if Desired: Put 2 cups hickory chips in the bottom of a 4-inch deep heavy roasting pan. Cover with water and let sit for 5 minutes. Drain the water and cover the chips with aluminum foil. Place whole peppers on the foil, cover the pan tightly with additional foil, and put in a 450 F oven for about 10 minutes. (The foil will puff up like you're making Jiffy popcorn.) Turn the oven down to 250 F and cook for 20 to 30 minutes longer. Allow the peppers to cool before removing seeds and membranes. Refrigerate in an airtight container for up to 1 week.
Simmer chicken in chicken broth until tender. When chicken is done, remove from broth and cut into bite size pieces. Save one cup of the broth and discard the rest. Sauce: Melt 1/4 cup butter in small sauce pan then add 1/3 flour and cook for 2 minutes Slowly add 2 cups cream,1 cup broth, salt and 1/2 cup wine. Cook gently stirring often, about 5 minutes. Meanwhile, once the noodles are cooked, drain them and season with 1 teaspoons salt, butter, parmesan cheese and 1 cup of the sauce. Put this mixture into a greased, shallow baking dish. Saute mushrooms in 2 tablespoons butter for 3 to 4 mins., then season with salt, pepper and garlic for several minutes until tender. Put mushrooms over noodles and then add chicken breast. Cover with the remaining sauce and sprinkle parmesan cheese and romano cheese over the top and bake at 350 degrees for 30 minutes.
Trim fat from pork. Cut pork with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze pork about 1 1/2 hours.) Toss pork and 1 teaspoon cornstarch. Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pork and garlic; stir-fry about 3 minutes or until pork is brown. Remove pork mixture from wok. Add 1 tablespoon oil to wok; rotate to coat side. Add mushrooms, sweet potatoes and onion; stir-fry 1 minute. Stir in wine, 1/3 cup water, bouillon granules and red pepper. Heat to boiling; reduce heat. Cover and simmer about 3 minutes or until potatoes are crisp-tender. Add cornstarch mixture. Cook and stir about 20 seconds or until heated through. Stir in pork mixture, heat through. Serve over hot cooked rice if desired. 4 servings.
Melt 1 stick oleo and 1 package of chocolate chips. Let it cool for a few minutes. Add 1 bag of mini colored marshmallows. Put on waxed paper. Roll into log and refrigerate. Cut into 1/2 inch slices.
Drop the pasta slowly in to the boiling broth/water, mix and cook for 6-8 minutes. At the same time, in another saucepan, heat the olive oil and add the garlic. Cook just till slightly softened, add the chili flakes, then add tomatoes and cook for 10 minutes. Cook clams in another pan with a drop of oil until they open and add them to the tomato sauce. Add the clams and fregola to the tomato sauce. Add the parsley and salt to taste. Serve hot.
Combine applesauce and gelatin in small saucepan and let stand for 3 minutes. Heat over medium heat stirring constantly just until simmering. Combine cinnamon, cornstarch (starting with 1/3 cup and add as you need to form a dough to roll), cloves and lemon zest in separate bowl. Stir in applesauce mixture. Turn out onto counter and knead a few turns. Divide dough in half and wrap each half in plastic wrap or place in a zip lock bag. Use within 30 minutes. Roll dough between sheets of plastic wrap or a dusted (with cinnamon or flour) surface and rolling pin to a 1/4-inch thickness. Cut out ornaments using 2-inch cookie cutters. Use a straw or plain pastry tip to cut out holes for ribbon to hang. Dry on wire rack overnight turning occasionally. Can take several days depending on humidity. Re-roll scraps and repeat cutting and drying as directed. Have fun and get the kiddies involved!
Cook the pasta. While the pasta is cooking, make the sauce. Bring the fish stock, pesto, and red pepper to a boil. Once it is boiling turn the heat down to simmer. Drain the pasta. Add the crayfish to the sauce. Heat until warmed through. Mix the basil into the sauce. Pour the sauce into the pasta. Shave parmasean into the pasta. Serve and enjoy!
Heat oven to 375°F Grease cookie sheet. Remove wrappers from chocolate pieces. Beat butter, shortening, brown sugar and granulated sugar in large bowl until fluffy. Add egg and almond extract; beat until blended. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in cherries. Roll dough into 1-inch balls. Combine egg white and water; beat with fork until foamy. Roll balls in egg white, then in walnuts or almonds. Place on prepared cookie sheet. Bake 10 to 12 minutes or until lightly browned. Remove from oven and immediately place chocolate piece on top of each cookie, pressing down gently so that cookie cracks around the edge. Cool 1 minute; remove from cookie sheet to wire rack. Allow cookies to cool until chocolate piece is set, about 3 hours. About 4 dozen cookies.
In a large, deep pot, heat the olive oil. Add the kielbasa, shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the lager, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open. Add the butter, mustard and dill to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
Preheat oven to 350 degrees. In a large bowl, mix all the meatloaf ingredients until well blended, then press this mixture into an ungreased 9 1/2 inch deep dish glass pie plate. Bake for 35 minutes. Meanwhile, in a small bowl, mix all the topping ingredients well. After the 35 minutes remove meatloaf from the oven, and pour topping on the meatloaf, spreading evenly. Return the meatloaf to oven, and bake an additional 10-15 minutes or until thoroughly cooked in center, and a meat thermometer reads 160 degrees. Let stand 5 minutes before serving.
Combine all the spices and the flour in a freezer bag or in a shallow dish. Dredge each chicken piece well, and plop into your crockpot. I used the shallow dish method, because we were out of freezer bags. When all the chicken is in the crock, pour 1/4 cup of melted butter over it. Cook on high for 6 hours or on low for 8-10 hours.
Fill Blender to 2/3 full [approximately 4 cups] with frozen fruit. Pour in enough lemonade to cover the fruit plus an inch. Affix lid and blend until smooth. If blender blade starts to spin but not mix, add a splash more lemonade and continue to blend until smooth.
Preheat oven to 400°F. Place a slice of mozzarella cheese on top of each tomato slice. Sprinkle the basil evenly on top of all of the cheese slices. Carefully wrap the prosciutto around each tomato-cheese bundle. Place the bundles, fold side down in several shallow baking dishes that can be used for serving, if desired. If you do not have a suitable dish for baking and serving, have salad plates set aside and serve the packages on individual plates as a first course. Sprinkle the packages with wine and dot each with butter. Bake for 5-10 minutes or until the cheese begins to melt. Garnish individual plates or serving dish with lettuce or parsley.
In a saucepan over medium heat, saute mushrooms, onion and garlic in three tablespoons of butter until tender. Stir in flour until thoroughly combined. Gradually add milk; bring to a boil. Cook and stir for two miutes or until thickened and bubbly. Remove from the heat; stir in mayonnaise until smooth. Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well. Spoon into an ungreased 13x9 inch baking dish sprayed with pam. Melt remaining butter; toss with cornflakes. Sprinkle over casserole. Bake uncovered, at 350 degrees for 30-35 minutes or until bubbly.
Place a sheet of parchment paper on a baking sheet and spread the grated ginger and orange rind on the paper. Bake at 200 degrees Fahrenheit for 30 minutes. It should be completely dry. Combine the dried ginger and orange rind with the salt.
Bring water to boil in small saucepan. Add dry noodles and flavor packet (optional) and cook until tender. Drain noodles. Meanwhile, in a large saucepan, Add ingredients butter to broccoli. Heat on low until combined and chicken and broccoli are heated through. Add noodles and stir together until noodles are coated. Season with salt and pepper if seasoning packet is not used.
Prepare marinade: mix olive oil, grated onions, saffron, salt, black pepper and lime juice. Wash and cut chicken into small pieces, then remove the skin. Marinate overnight (or at least for several hours) in refrigerator. The container should be covered. Thread chicken on long, thin metal skewers. Thread leg and thigh pieces, wings and breast pieces separately, as breast requires slightly less cooking. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Joojeh Kabab can also be prepared in the oven and without using a skewer. Prepare chicken as before, pre-heat the oven to about 200 C, put the marinated chicken in the oven and again stir frequently. Cut the Tomatoes in halves and roast gently in a pan. Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread.
Place ribs in a large roasting pan (DO NOT cut into smaller pieces; I use a large jelly roll pan with a large metal cooling rack on top). Sprinkle with celery salt and freshly ground pepper. Cover tightly with aluminum foil and bake for approximately 3 hours at 275 degrees until tender. Try against all temptation not to peek! Meanwhile, for the sauce, combine the cornstarch, brown sugar and salt. Stir in the lime juice and orange juice, cook and stir over medium heat until thick. Remove from heat and stir in the mint and lemon and lime peel. Remove ribs from oven and brush with some of the sauce. Finally move ribs to the grill to finish cooking and give them that wonderful "I've been grilled all day long" color. Cook for about 10 minutes on each side over an open grill at medium heat. Baste several times with the citrus sauce while grilling.
In a saucepan stir together the dried fruits, brandy, and honey. Cook over medium-low heat until simmering. Remove from heat; cool slightly. Add wine; stir. Refrigerate up to 24 hours. To serve, strain sangria into a pitcher. Add ice cubes and club soda; stir gently. Serve and enjoy!
Preheat oven to 325. Divide the 1/4 cup maple syrup among six 6 ounce custard cups to coat bottoms evenly. In a bowl combine eggs, cheese, sugar, vanilla and remaining teaspoon maple syrup. Mix until well combined but not foamy. Place the custard cups in a 3 quart rectangular baking dish. Divide egg mixture among custard cups. Sprinkle with nutmeg or cinnamon. Place the baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool completly in custard cups. Cover and chill until serving time. To unmold flans, loosen edges with a knife, slipping point of knife down sides to let air inches Invert a desert plate over each flan, turn custard cup and plate over together.
Mix the oatmeal, corn meal, baking powder, and baking soda together first in bowl. Add the yogurt, egg white, and grated orange peel next. Mix well. Spoon onto griddle at 400 degrees or fry pan on medium.
Whisk the dressing and the one cup Frank's hot sauce together in a small bowl. Add to chicken wings and marinate about 30 minutes to an hour while grill is heating up. Spray cooking area on grill with cooking spray. Add wings to hot grill. Watch closely as they do tend to burn quickly. Grill for about 25-30 minutes. It's ok to turn frequently to prevent burning.
Slice the mangoes on either side of the pit. Discard the pit and peel the fruit. Slice and then chop the fruit. Divide it among 4 ramekins. Beat the mascarpone cheese with the yogurt. Fold in the ginger, lime rind and juice, and soft light brown sugar. Divide the mixture among the ramekins and level off the tops. Chill for 2 hours. Sprinkle 2 tablespoons of raw brown sugar over the top of each dish, covering the creamy mixture. Place under a hot broiler for 2-3 minutes, until melted and browned. Let cool, then chill until needed. This dessert should be eaten on the day it is prepared.
In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings. Stir to mix well. Add roast. Turn crock pot on high and cook 4-6 hours or until meat is just tender. Serve with optional gravy, carrots and potatoes or cooked noodles or rice. OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm. Drain; add veggies to crock pot. Cook an additional 1-2 hours until roast and veggies are very tender. OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy. Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.). Use Method 1 OR 2 to thicken the gravy. Gravy Method 1: With crock pot on High, bring broth to a boil. Pour in the cornstarch slurry and stir to mix. Cover and bring liquid back to boil and boil until thickened, about 1 minute. Gravy Method 2: Pour broth mixture from crock pot into a saucepan. Bring broth to boil and stir in cornstarch slurry. Return to boil, boiling about 1 minute until broth mixture is thickened.
Mix together the coriander root and stem, ginger, chilli, lime juice and sugar. Rub this mixture over the tuna steak and leave for 1 minute to marinate. Heat a non-stick frying pan over a high heat. Add the steak to the pan and sear for 1 minute on each side. Serve.
Put the raspberries and sugar in a pan and heat gently, until the berries are soft and release their juices and the sugar has dissolved. Transfer the mixture to a glass bowl or jar and pour in the gin. Stir, then cover with plastic wrap and seal tightly. Stir daily for 4-5 days, then strain into a clean bottle, seal and store in a dark pantry or the freezer. Taste after about 8 weeks, adding more sugar if necessary. The gin is ready to drink after about 3 months, but is best left for 1 year.
Crust: Cut the butter into chunks. Combine the dry ingredients in a bowl. Work the butter gently into the dry mixture with a fork until pieces the size of peas form. Sprinkle the water over and work it in. (Do not overwork the dough.) Form the dough into a ball. Filling: Gently toss berries with sweetening and klah bark in a large bowl. Sprinkle citrus juice over mixture. Spoon berries into crust and dot with butter. For twelve gather pies: 1 crust recipe, 1 beaten egg, 1/2 filling recipe. Roll out dough on a floured surface to a 1/8 inch thickness. Using a 3-inch cookie cutter, cut out 24 circles. Lay out 12 on a lightly greased cookie sheet. Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4 inch border. Brush the border with egg. Lay the second circle on top of each pie, and press edges together with a fork all teh way around. (Stretch the top crust gently to fit if necessary.) If desired, mix together 1/4 cup water with 1 1/2 tbsp sweetening; brush top of each pie with mixture for a sugary glaze. Witha knife, cut three or four short slits in the top of each pie. Bake at 400F for 20-25 minutes, until crust is golden. Slide gently off cookie sheet with spatula.
Heat the oil in a large skillet, add sausage, and brown. Stir in the garlic, onion, celery, and green bell pepper. Cook until veggies soften, about 5 minutes. Add salt and pepper to taste, along with chicken broth and cayenne pepper. Stir in cooked rice and chopped parsley, and heat through.
Saute meat cubes in bacon dripping until all sides are browned. Remove meat and saute onion and carrot. When cooked, set vegetables aside, drain fat, and return meat to pan and toss with salt and pepper. Sprinkle flour evenly over mixture and toss to coat. Place uncovered casserole on middle rack of preheated 450 degree oven for 5 minutes, to lightly crust meat. Remove casserole from oven and reduce temperature to 325 degrees. Stir in wine and enough stock so that the meat is covered. Add tomato paste, garlic and herbs. Bring to a simmer, on top of stove. Toss cooked vegetables in casserole. Cover casserole and return to oven. Cook for 2 1/2 to 3 hours until meat is tender. While meat is cooking, saute mushrooms and baby onions in butter and beef stock. Set aside until needed. When meat is ready, pour contents of casserole in large sieve set over a sauce pan. Remove meat pieces and return to casserole. Add the mushroom and baby onion mixture to casserole. Simmer broth in saucepan for a minute or two, skimming fat as it rises. You should have at least 2 1/2 cups of sauce. Taste for seasoning. Pour sauce over mixture. Enjoy.