HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut green onions into very small slices Put onions into small bowl Peel ginger, cut and dice into fine pieces In a wok, heat up peanut oil or sesame oil until it bubbles Pour oil on top of ginger and green onion until it just fills to the top of the vegetables. Add salt to taste, I use about 1 tsp salt Mix and use on meat This sauce can last in the fridge for about 3 weeks because it sits below the oil.
Preheat oven to 325°. Mix together all ingredients EXCEPT cheddar and monterey jack cheeses. Spread mixture in a casserole dish (spray dish with cooking spray for easy removal). Bake, uncovered, until top begins to brown. Approximately 20 minutes. Remove dish from oven and sprinkle shredded cheeses on top. Bake again until the cheese is bubbly. Remove from oven. The recipe calls for Tortilla Chips for dipping, but I've also used Fritos Scoops and crackers. Very tasty either way!
Mix the first 4 ingredients in a large mug. Top with whipped cream and drizzle caramel.
Preheat oven to 375. Lightly grease a 9" sqaure casserole dish; set aside. Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well! Return the cooked drained squash to the pot and mash it with the onion, butter, and rf sour cream until fairly smooth. Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers. Pour the mixture into prepared baking dish. Evenly sprinkle with remaining 1/4 cup crackers crumbs. Bake at 375 for about 30 minutes or until bubbly and lightly brown.
PREHEAT oven to 375 degrees F. PLACE pita chips in a 9-10 inch skillet or other oven proof pan or baking dish of a similar size. Top with small spoonfuls of Sabra(R) Hummus. Sprinkle tomatoes, zucchini, olives and pepperoncinis over the chips. Top with shredded mozzarella. BAKE 15-20 minutes or until cheese has melted and edges are beginning to brown. Serve warm.
Fry bacon in large skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon with slotted spoon to plate lined with paper towels. Spoon off all but 2 tablespoons bacon fat. Meanwhile, place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Add butter to reserved bacon fat in skillet and heat over high heat, swirling to melt butter. When foam subsides, reduce heat to medium-high and cook chicken until browned on both sides, 3 to 4 minutes per side. Transfer chicken to plate (leaving fat in skillet) and cover loosely with foil. Reduce heat to medium and add garlic, rosemary and pepper flakes. Cook until garlic is browned and crisp, about 2 minutes. Add broth and lemon juice, scrape up browned bits from bottom of skillet with wooden spoon and simmer until slightly thickened, about 4 minutes. Return chicken and bacon to pan and simmer, turning chicken once or twice, until sauce is thick and glossy, 2 to 3 minutes. Adjust seasonings and serve immediately.
Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool. Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment. Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F Add oil; remove from heat. Add milk mixture and 1 egg to flour mixture. Mix on low speed until wet coarse ball forms, about 1 minute. Add nuts and cranberries. Replace paddle attachment on mixer with dough hook and mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes. Transfer dough to floured surface; knead 2 minutes. Lightly oil large bowl, shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours. Line large rimmed baking sheet with parchment paper. Transfer dough to unfloured surface; divide into 12 equal pieces. Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction) and repeat with remaining dough pieces. Transfer rolls to prepared baking sheet, spacing apart. Spray rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer. Meanwhile, position rack in center of oven and preheat to 425°F Place rolls in oven; reduce oven temperature to 400°F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer. Cool completely on rack. DO AHEAD: Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes. * Also called turbinado or demerara sugar; available at most supermarkets.
Heat oven to 350°F. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Makes about 4 dozen.
Cook zucchini in water until tender. Drain then put in refrigerator for 10 minutes. Drain zucchini. Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together. Pulsing until creamy. Pour mixture into pie crust and sprinkle with cinnamon and nutmeg. Bake at 325 for 65 minutes or until a knife comes out clean.
Preheat the oven to 375 degrees. Score the ham by using a sharp knife and inserting it about 1/3rd inch into the fat. Make some diamond. shapes. This will make the skin crispy. Place the ham in a roasting pan. Place the Hoisin sauce, vinegar, soy sauce and mustard in a small, heavy pan. Bring to a soft boil, stirring constantly. Simmer for a few minutes. Generously glaze the ham with the sauce, making sure you fill in the diamond crevices. Place the ham in the oven and bake for 30 minutes. Re-glaze the ham and bake for another 30 minutes. Re-glaze and cover the ham loosely with some foil. Bake for another hour and remove from oven. Allow the ham to sit for a few minutes. Carve and serve.
Add the diced chicken into a skillet and cook over medium-heat until done. Set aside. While the chicken is cooking, prepare your sauce; add the tomato sauce, dried oregano, dried basil, garlic powder, dried thyme, dried rosemary, onion powder, salt and pepper in a medium-sized pot. Cover and simmer over medium-heat for 20 minutes. Preheat oven to 350 degrees. In the pot you cooked the pasta in, combine the pasta, tomato sauce and chicken; mix thoroughly. Pour the mixture into a 9x13 baking dish, add the shredded cheese on top. Bake for 10 minutes or until the cheese has melted.
Put all cake ingredients in a large bowl. Mix for one minute by hand with a wooden spoon. Pour batter into UNGREASED 9" x 13" pan. Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until cake tests done (toothpick in center comes out clean). Remove cake from oven and cool completely on rack before frosting. For frosting: Beat the butter and cream cheese together. Add icing sugar and vanilla extract and beat until creamy.Frost cooled cake.Refrigerate cake until needed.
Measure all of the ingredients (even the vanilla) into a blender container. Put the lid on. Process the mixture for about a minute, or until it is all powdery smooth, and the texture is even. Store in a container with a good lid. Makes 1- 2/3 cups of mix. To Prepare:. Combine 3/4 cup of boiling water and 2 to 3 tablespoons of the mix. Stir to dissolve and serve.
Peel the shrimp, remove the dark filament in the back. Rinse them and let them drain. Place them in a dish and spray them with lemon juice and reserve for Step xx. Scald the tomatoes, drain, put them under cold running water and then peel them and chop them in dices. (Anyone feeling like draining a can of diced tomatoes instead?). Prep the garlic, onion, thyme, and hot pepper. (My food processor is calling me.). Heat the oil in the pressure cooker. Add the minced mix and bay leaf and saute everything 3 minutes. Add diced tomatoes and shrimp. Mix well and salt to taste. Close the lid and bring to high pressure, then adjust to just maintain high pressure. Cook at pressure for 7 minutes. Turn heat off, remove pot from burner, and allow steam to escape and open the pot (following the recommendations of your pressure cooker, of course). Remove the lid, directing steam away from you. Thicken sauce at high heat for 2 minutes with the pot uncovered. Remove the bay leaf. Place shrimp with the sauce in a dish. Sprinkle with parsley and serve immediately.
CRUST;. Line a 9 x 13 metal cake pan with parchment or wax paper leaving about a inch over hang on each side for handles, set aside. Preheat oven to 350°F. In a bowl combine the oatmeal, flour and sugar. In a separate dish whisk the melted butter with the egg, then stir into oatmeal mixture until moistened. Press mixture into the prepared pan and bake of 12 - 15 minutes. Let cool on a rack. FILLING: In a sauce pan melt together butter, sugar, condensed milk and corn syrup, over medium heat, stirring. Simmer stirring constantly until a candy thermometer reaches 230°F (thread stage) about 12 to 15 minutes. Pour the toffee over the base crust and refrigerate for an hour(should be firm to touch). GANACHE TOPPING: Place chocolate in a bowl. In microwave or on the stove bring the cream to a boil. Pour over chocolate whisking until it is smooth. Let the chocolate mixture cool to room temperature and then pour over the toffee layer. Refrigerate until set ( about 1 hour). ***(If you are making this ahead you can cover this now and leave in the fridge for a week or over wrap with foil and freeze for up to 2 weeks.). Once set use the paper handles to remove the bar to a cutting board. Peel the paper from the sides. Wiping knife between cuts, trim the edges and cut into 1 inch squares. Enjoy.
Preheat oven to 350 degrees. Combine Boursin, 1/3 cup of pesto and onions in a small bowl. Spread 2 tablespoons of boursin mixture on one side of each flattened chicken breast (cover the entire breast, leaving 1/4 inch edge around each breast). Fold the chicken breast in half and gently pound edges to slightly seal. Heat olive oil in a large skillet on medium high heat. Carefully dredge chicken in flour, and salt and pepper. Place chicken in skillet and brown on both sides until golden (chicken will finish cooking in the oven). Remove and drain on paper towels. To the drippings in the skillet add wine and butter and deglaze pan, by gently scraping the bottom. Once the sauce has come to a boil remove from heat. Place chicken in a 3 x 11 casserole dish. Pour sauce over the chicken and dollop each breast with a teaspoon of pesto. Bake for 15 to 20 minutes.
Combine all the marinade ingredients in a bowl and mix well. Cut the duck breasts into pieces that are about 1/2" x 1/2" x 1-1/2". Place in marinade overnight in the fridge (ziploc works great). Cut the bacon in half so that you get twice as many short pieces. Fry until half-way cooked. This is necessary if you want the bacon to be equally cooked as the duck, otherwise the fatty part will be mostly uncooked and too chewy. After marinading overnight, drain the duck. Wrap each piece of duck with a piece of bacon and secure with a toothpick (make sure it goes completely through). Place wrapped pieces on a foil-lined cookie sheet that has sides. You can put quite a few on a sheet and they will still cook well. Bake at 325°F for 30 minutes or until the duck and bacon are done. Serve with a tangy, slightly spicy-hot lemon, orange or apricot dipping sauce, like LeAnn Chin's Lemon Chicken Sauce or Panda Express Orange Sauce. Be sure to serve with sauce!
Preheat the oven to 350. Lightly grease a 9x13-inch baking pan. To prepare the dough: In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a blender, whiz the tofu with rice milk until smooth. Add the oil, sugar, and vanilla, and blend again. Pour the tofu mixture into the flour mixture and use a firm wooden spoon to combine everything well. Fold in the macadamias. The batter will be thick and have a cookie dough consistency. Spread in the baking pan and bake for 25 minutes. Meanwhile, prepare the topping. To prepare the topping: In a saucepan over medium heat, combine the margarine, turbinado sugar, and maple syrup, and heat until the sugar dissolves. Increase the heat to bring to a boil for 1 minute. Stir in the nuts. Remove from heat. Finally: Remove the blondies from the oven and pour the topping over them. Return to oven, and let bake for 10 more minutes. Let cool completely before serving. The topping should harden to a caramel-like consistency. The cookbook says to cut them into 16 squares or triangles. I got 20 out of the recipe. ENJOY!
In a large stockpot, combine the ham, bay leaves, and 3 quarts of water. Bring to a boil. Reduce the heat to a low wimmer until the meat is tender, about 2 1/2 hours. Remove the ham from the stockpot and pick it into bite sized pieces. Return to the stockpot. Add the split peas, potatoes, and thyme to the stock. Cook until tender, about 20 minutes. In a large saute pan heat the olive oil on medium high. Saute the onions, carrots, garlic and celery. Add the butter and sugar. Cook the vegetables until carmelized, 12 to 15 minutes. Add the vegetables and potatoes to the split-pea pot. Simmer until the potatoes are tender, about 10 minutes. Add the salt and pepper to taste and a splash of balsamic vinegar.
In a medium mixing bowl, beat the sugar into the egg unti it is thickened and pale yellow. Beat in the butter and vanilla. Gently stir in the flour. Do not overmix or the pizelle may become tough. Allow the batter to rest at room temperature at least 15 minutes. Lightly grease your pizelle iron with vegetable oil spray. Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). Use 1 1/2 tbls of batter for a 5 inch pizelle iron, and 2 tbls for an 8 inch pizelle iron. Close the iron and cook the pizelle for 30 seconds on one side. Turn the iron over and continue to cook until lightly golden, about 1 minute more. Carefully peel the soft cookie off the iron and roll it around a cone-shaped mold, sealing the point (or if like me just use 4 bowls of same shape and size, inverted, lay cookie over bottom of bowl, it will rest itself around the sides- this makes cone bowls that are soooo darned pretty). Repeat with remaining batter. The cones will harden as they cool. Remove the cones from the molds when completely cool. ***Variations***. ALMOND CONES - Substitute 1/4 tsp almond extract for the vanilla extract. Proceed with the recipe as directed. CINNAMON CONES - Add 1/2 tsp ground cinnamon to the batter along with the vanilla. Proceed with the recipe as directed. CIRCUS CONES -(THESE ARE FUN)Add a few drops of food coloring to the batter along with the vanilla. Proceed with the recipe as directed.(divide the batter and make different colors - my DGC love these done up in bowls). FLOWER CONES - Add 1 tsp of rose water or orange flavor water to the batter along with the vanilla. Proceed with the recipe as directed.
Heat a frying pan with a little oil. Fry the sausages slowly over a medium heat - keep turning. Add the pudding to the pan and continue to cook. Put sausages and pudding on a plate and keep warm in the oven. Place rashers on frying pan and cook until colour has darkened and they crisp - transfer to oven. Add more oil to the frying pan and saute the mushrooms. Add as many eggs are you want per person and fry however you prefer them. Add the salt and pepper to the mushrooms. Serve all ingredients on a plate and serve with crusty french bread (aka breakfast roll - popular hangover cures sold in petrol stations in Ireland ) or with Irish brown bread . Add ketchup to taste. Loads of Kerrygold Irish butter for the bread is yum as it is slightly salty and has a gorgeous flavour. Round it all of with a glass of cold orange juice and a strong cup of tea!
Melt white choclate in a glass bowl according to package directions. Add powdered sugar, butter and eggnog; stir gently until mixture is smooth. Add rum and nutmeg, stirring just until blended. Cover and freeze at least 2 hours. Let truffle mixture stand at room temperature 1-2 minutes to soften, if necessary. Using 2 small spoons, shape mixture into 1 inch balls. Quickly roll in pecans. Place on wax paper-lined jellyroll pan; cover and freeze until firm. Melt candy coating accoring to package directions. Remove truffles from freezer; reshape into balls, if necessary. Using two forks, quickly dip each truffle into melted coating. Place on wax paper to harden. Store truffles in freezer up to one week.
Preheat oven to 350 degrees. Combine oats, cereal, and wheat germ or flaxseed in large bowl. Heat brown sugar, maple syrup, honey, oil, and salt in saucepan just until sauce melts together. Remove from heat, add vanilla, stir, and add to oat mixture. Thoroughly fold sauce into the cereal. This takes a bit of patience and the cereal mixture will appear a bit dry. Spread onto greased jelly roll pan. Bake approximately 20 minutes, taking out to stir (so the edges don't burn) every 6 or 7 minutes, until it is toasted to your liking. I like it nice and crunchy so I let mine go about 24 minutes or so normally. Cool, stirring every 5 minutes or so to ensure that it doesn't clump together too much - it will not harden in "clusters," rather it ends up a little looser like cereal, which is great for sprinkling over yogurt. Store in airtight container. *VARIATION for adults: Replace crisp rice cereal with 2 cups nuts of choice - almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, etc. or combination. Follow remainder of recipe as directed.
Place dried lentils, and enough water to cover them, in a small saucepan. Bring to a boil; then reduce heat, cover, and simmer until very soft and well cooked--stirring occasionally, and adding water as needed. Remove from heat. Mash lentils with a potato masher or fork; then add olive oil, salt, freshly ground black pepper, onion powder, and garlic powder, and mix well. Cover pan and let sit for about five minutes before serving.
Beat butter for 30 seconds with a hand mixer or a stand mixer. Add powdered sugar and beat until fluffy. Beat in egg yolk and vanilla. Stir in the flour. Cover and chill dough for one hour. Preheat oven to 325 degrees F. Work with a small amount of dough at a time and keep the remainder chilled until needed. Using one tablespoon of dough for each cookie, roll into a 6 inch rope. Shape each rope into a wreath, then overlap the dough about 1 inch from the ends. Brush with the egg white and then sprinkle with the sugar. Place cookies on an ungreased cookie sheet. Bake for 15-17 minutes or until golden. Cool cookies for a minute on the pan and then remove to a wire rack.
In a food processor, puree the watermelon until very smooth. Set a mesh strainer over a bowl and pour the pureed watermelon through it. Stir the pulp to let as much liquid as possible drain into the bowl. Discard the pulp. Pour the watermelon juice into a large pitcher and add the lemon zest. Set aside. In small bowl, whisk together the lemon juice and honey until honey dissolves. Stir this mixture into the watermelon juice, then stir in the water. Cover and refrigerate until very cold. Serve over ice and garnish with lemon slices.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour. Preheat oven to 350 degrees. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350 degrees for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
Preheat oven to about 400°F. Wash and cut potatoes into fries. Use only parts with the skin on. Cover with whipped egg whites and then taco seasoning. Toss in a ziploc bag with flour. Use a lot or a little depending on how crispy you want them. Spray pan with Pam and cover with salt to prevent sticking. Lay fries out flat and don't let any touch. Cook for about 7 minutes then five with the broiler. Turn and do the same thing until they're brown but not burned.
Beat the Cream Cheese and the milk together until smooth, creamy, and well combined. I used a hand mixer for ease and speedy mixing. When nice and smooth stir or mix in the pudding mix/pie filling.The filling will set up fast so don't take a lot of time combining the ingredients. Pour into the pie crust and even out the top. Place in the refridgerator for 15 minutes to set up. Top off the pie with desired amount of whipped topping. Add toppings if using any. Return to the refridgerator until ready to serve.
To prepare the dipping sauce --. Whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder. Refrigerate at least an hour to allow the flavours to blend. Tamarind concentrate is available in Indian or Asian markets.
Melt butter in a large pot or kettle, add onions and cook until transparent but not brown. Stir in flour until well blended. Gradually add milk, stirring until smooth, then stir in broth. Add seasonings and simmer for 5 minutes. Beat egg yolks with cream and pour into a soup tureen. Gradually stir in soup. Sprinkle with parsley and serve.
In a large saucepan combine the eggplant, tomatoes, onion, peppers, wine, basil, garlic and 1/3 teaspoon salt. Bring to a boil, reduce heat. Simmer, cover for 10 minutes. Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated. Meanwhile, rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and lightly salt chicken. In a large frying pan heat the oil and paprika over medium-high heat. Add chicken and cook for 4 to 6 minutes or until tender and no pink remains, turning once. To serve, spoon vegetable over chicken.