HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir-fry onion and carrot in oil for 5-7 minute. Add tofu and stir. Add rice and vegetable broth, mixing thoroughly. Let simmer until dish is thick and sticky (usually takes 20 min.). While the food is simmering, combine all ingredients for Tonkatsu sauce, heating up on a skillet or in the microwave until sugar is dissolved. Once the rice mixture has thickened and finished cooking, separate into bowls and pour sauce over each serving. Enjoy!
Sift flour, salt, sugar, egg, and baking powder. Add dry milk. Add water and beat with mixer until nice and smooth. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C). If using a heavy deep fryer that is made for multiple cakes keep heat at 400 degrees. Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.
Mix soup and milk until well blended, heat until very hot (do not boil) add tuna and pimientos. Heat until hot and serve over toast or biscuits. Garnish with a couple of small sweet pickles (goes great with this).
Mix flour, salt, and pepper. Pound into the steak on both sides. Cut steak in 6 pieces. Heat oil in 10 inch skillet. Cook and brown beef for about 10 minutes. Add wine, garlic, and water. Heat to boiling. Reduce heat, cover and simmer 1 hour. Add olives, carrots, and onions. Cover and simmer until beef and carrots are tender, about 30 minutes. Serve with buttered noodles.
Preheat oven to 350 degrees. Lightly grease a 8x8 inch baking pan; set aside. In small bowl stir together 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and nutmeg; set aside. In a large bowl beat cream cheese and melted butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 3/4 cup sugar; beat until combined. Add egg, beating well. Add flour mixture; beat until just combined. Stir in vanilla. Gradually fold in diced bananas. Batter will be very thick. Pour into prepared pan and smooth the top. In small bowl stir together 3 tablespoons brown sugar, 2 tablespoons sugar, 1 1/2 teaspoons cinnamon and flour. Cut in butter until mixture resembles coarse crumbs using pastry blender, two knives or your fingers (this is what I do). Stir in walnuts and sprinkle over batter. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Cook rotini according to package directions, drain. Meanwhile, in a large skillet melt butter and oil and saute the shrimp, shallots and garlic until almost done. Add remaining ingredients and continue cooking until shrimp is tender. Stir in hot cooked rotini until evenly blended.
Chop drained cherries in half. Chop the candied pineapple rings into pieces. Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour. Cream room temp. butter and white sugar until light and fluffy. Beat in the two beaten eggs. Stir in the sifted dry ingredients. Stir in the extracts. Stir in the can of undrained pineapple. Stir in the fruits. Pour into a greased and floured tube pan. Let sit covered overnite on the kitchen counter. Bake next morning. Bake at 300 degrees F. for 2 1/2 hours to 3 hours. Tester will come away clean. Wrap in foil then in saran wrap when cooled thoroughly. Keep 4 weeks before cutting. Note can add more drained cherries and candied pinepple only if desired but not too much. This cake has no nuts, which is why I think it a favourite among the older generation!
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onions and cook for 4 minutes or until the onions are transparent. Add the sweet and hot pepper, and the tomatoes; cook for 2 to 3 minutes and let cool in the pan. Crack the eggs into a bowl and beat in the cheese and salt. Add the cooled sauteed onions to the egg mixture and stir well. Wipe out the frying pan with a paper towel and add 1 teaspoon of olive oil to the pan. Heat the oil and then pour the egg mixture into the pan. Cover and cook for 5 or 6 minutes. When the liquid is set and the frittata moves easily in the pan, put a large plate over the pan and flip the frittata out onto the plate. Add another teaspoon of olive oil to the pan and carefully slip the frittata back in to cook the other side. Cover and cook for another 4 to 5 minutes. If cooking in the oven, preheat to 325, dont cover and just place in oven for approx 20 min or desired doneness. I put extra parmesan over the top for the last 5 minutes. Slide the frittata onto a serving platter; slice into wedges and serve immediately.
Heat oven to 425 degrees F. and start heating water in a large pot for cooking the spaghetti. In a 15x10x1 inch baking pan (jelly roll size) toss together squash, peeled garlic cloves, oil and 1/4 teaspoon each of salt and black pepper. Evenly spread squash in pan. Bake 15-18 minutes or until squash is tender and lightly browned. Meanwhile, cook spaghetti, with1 tablespoon salt added to the water, according to package directions. Drain; keep warm. In a small saucepan heat butter over medium heat until it turn the color of light brown sugar, stirring frequently. In a serving bowl toss spaghetti with about half of the browned butter. Toss squash, garlic, bacon, nuts and nutmeg with the remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions.
Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes. Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes. Remove the chicken and shred and set aside. Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves. Divide between bowls and sprinkle with grated parmesan.
Remove crust and cube the Texas Toast. Toast cubes in the oven at 350 until golden brown about 10 minutes. Melt butter in a large skillet, over moderate heat. Saute onion, celery and herbs in butter until celery is softened about 20 minutes. Add toasted bread cubes to the vegetable mixture to soak up butter. Place bread and vegetable mixture in a large mixing bowl. Add chicken broth, eggs, and Pepperidge Farm Stuffing Mix to the mixing bowl. Mix thoroughly. Add salt and pepper to taste. Place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.
In a medium bowl, sift together the flour, sugar, baking powder, salt, cardamom and nutmeg and set aside. In another bowl, beat the eggs until smooth. In alternating turns, add half of the flour mixture and half of the milk to the eggs, whisking until combined; repeat with the remaining flour and milk. Mix in the cream and vanilla. Let the batter sit 30 minutes, refrigerated. Preheat a crepe pan over medium-high heat. Rub with a stick of butter to lightly coat the pan--the butter should foam but not brown. Swirl up 3 to 4 tablespoons of batter into the pan, tilting the pan to thinly and evenly cover the entire surface. When the edges turn golden (after about 30 seconds), flip the pancake with an offset spatula or pie server, and brown the other side. Flip the pan upside down over a large plate, dropping the pancake onto the plate. Repeat with the remaining batter. Serve immediately, or stack the pancakes with a layer of parchment between each. They can be wrapped tightly in plastic and frozen, or used within 2 days (stored wrapped at room temperature).
preheat oven at 400. mix all ingredients together. bake for about 10-15 mins. bake til golden brown. brush with butter. enjoy!
Heat oil in a large saucepan over medium high heat. Add celery and cook stirring 2-3 minutes Add broth and water and bring to a boil. Add frozen vegetables; return to boil. Add the rest of the ingredients and mix well. Simmer about 30 minutes.
Fry bacon until crisp enough to chop. Remove bacon and retain about 2 tablespoons fat in pan. Peel and de-vein shrimp, then chunk. Grill in pan 1 minute. Stir in cheese, salsa, tomatoes and chiles. Turn to blend, but not long or shrimp will become tough. Divide and pile on tortillas. Fold all sides over and fasten with wooden picks. Slide carefully into hot oil and brown lightly. Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.).
In medium saucepan, cover potatoes with water and cook until tender. Drain potatoes. Mash potatoes (electric mixer or potato masher or however you prefer). Mix in sour cream, green onions, chili powder, turmeric, and garlic powder. Gradually mix in milk until potatoes reach desired consistency. (Do not overbeat.) Season with salt and pepper. Serve topped with cheese.
Scrape seeds from vanilla bean; place seeds and bean in a small bowl. Combine granulated sugar and remaining ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat; simmer 5 minutes. Remove from heat. Add vanilla bean and seeds, stirring gently. Cool syrup to room temperature. Pour syrup and vanilla bean into a glass container. Cover and chill. Note: Store in the refrigerator for up to 1 month.
Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
Heat oven to 400°F Grease a 9" square baking dish with 1 tbsp oil. Bring large pot of water to boil and salt it. Boil the cauliflower until very tender, about 20 - 25 minutes. Scoop the cauliflower out and place in blender or food processor. Reserve the boiling water and bring it back to a boil. Add the pasta and cook about 5 minutes and drain. It should still be somewhat chalky and not completely done. While the cauliflower is boiling, put the stock with the bay leaves in a small saucepan over medium low heat. Just when bubbles start to form, turn off the heat and let stand. When ready to process the cauliflower, remove the bay leaves from the stock and add two cups stock to the processor with the cauliflower. Add 2 tbsp olive oil, the cheese, mustard, nutmeg and a sprinkling of salt and pepper. Process until creamy. You may have to work in two batches. If the sauce seems too thick, add the remaining stock. Taste and adjust seasoning. Pour the sauce over the pasta, toss, and spread the mixture evenly in the baking dish. (At this point you could cover and refrigerate up to a day, but be sure to return to room temperature before baking.). Sprinkle the top of the dish with the Parmesan and bread crumbs. Bake until the pasta is bubbling and the crumbs turn brown, about 15 - 20 minutes. Serve hot.
clean chicken then split down the spine and remove as much skin as possible. add chicken, onion, garlic & seasonings to a large pot and fill with broth & water. cut tops and ends off all veggies and add them to the pot. heat over medium-high heat and bring to a boil. reduce heat, cover and cook for 1 hour. Don't boil too hard or broth will evaporate too quickly. cut & dice vegetables. remove chicken and let cool then cube. add the carrots, celery and chayotes, the lime juice, el pato sauce, diced tomatoes, and jalapeno, and let boil for 15 minutes. add cabbage, corn and the cubed chicken and cook until all veggies are soft (approx. 10 minutes). add cilantro at the very end. add 3-4 spoonfuls of my spanish rice recipe when serving.
Grease a cookie sheet or baking pan with cooking spray or oil. With a very fine pinch, lightly dust the greased surface with some flour or cornmeal for easy extraction. Stretch out the pizza dough into the pan or cookie sheet according to how much you're making, and poke some holes in it with a fork. Bake at 400F for 5-8 minutes depending on the size. Me, I make mostly 8" crusts or small rectangles on the cookie sheet so I only need about 5-6 minutes. Pull the pan/sheet out of the oven but don't take the dough off. Add your sauce, cheese, toppings, etc. Put it back in to bake for about 10-20 minutes depending on size and amount of toppings. Just until thoroughly cooked. Turn the broiler on and let it broil for 3-8 minutes depending on pizza size. Voila, you have a thoroughly cooked pizza with a nice crispy crust that isn't soggy on the bottom!
Mix the Panko crumbs and Parmesan cheese together. Salt & Pepper the cheeks on both sides. Squeeze fresh lemon juice over the cheeks and dip in the Panko crumb mixture, press so the crumbs adhere, flip the cheeks and repeat with the lemon & crumbs. Heat butter (marg/oil) in a pan over medium high heat, Fry the cheeks apprx 3 minutes each side or until they are golden and cooked through. Do not over cook them.
Cook carrots in 1/4 cup salted water until tender, then drain. Whisk together orange juice, nutmeg, brown sugar, cornstarch, until smooth. Pour over carrots and cook for several minutes until mixture thickens. Add butter and toss. Serve hot.
Cream Crisco and butter together with an electric mixer. Add powdered sugar by tablespoons and beat well. Add vanilla and marshmallow cream. Beat well until it looks like whipped cream.
Cream margarine and sugar with wooden spoon in 6 quart saucepan. Mixing thoroughly, stir in milk over medium heat(stirring constantly). Evenly work from bottom of pan. Cook to full rolling boil(approx. 10 minutes). If using candy thermometer, cook to 230 degrees. If not, cook 7 minutes from start of full rolling boil, still stirring constantly(I always do it this way and it has never failed me). Remove from heat and add marshmallow creme, chocolate chips and vanilla(nuts also if using). Beat until very think and creamy. Pour into an 11x16 tray which has been lightly and evenly buttered.
Split franks but don't cut all the way through. Open to make them flat. Sprinkle brown sugar over them, one teaspoon per dog. Spray cooking spray in a non-stick skillet, and cook franks first on the "rounded" side, and then flip to the "flattened and sugared" side. (This is where I like to allow mine to get a little blackened.). Meanwhile, open buns, careful not to break, and brush each inner-side of buns with 1/2 tablespoon of butter. Broil until butter is melted and buns are a little toasted. Add your favorite toppings and enjoy the best hot dog you'll ever eat!
Heat a nonstick frying pan to medium heat (do NOT add oil) and add your spices. Stir constantly until the aroma intensifies. Depending on how hot your pan is this could take a few minutes - just don't let them burn. Add to spice grinder/coffee grinder and grind to a fine powder. Store in an airtight container.
Boil chicken until fully cooked. Let cool; cut into small pieces. Mix 1/2 cheese and chicken pieces together. Unroll crescent rolls (1 package at a time, keep refrigerated until then or they get sticky). Roll up chicken and cheese in side rolls. Simmer 1 can cream of chicken soup, 1 cup of milk and 1 cup of cheese until cheese is melted. Pour soup mixture in pan to coat and place roll ups on top. Pour additional soup mixture on top of rolls. Bake at 375°F for 45-60 minutes depending on number of roll ups. Make additional soup mixture to top rolls ups.
Preheat oven to 375 degrees. Whisk together cornmeal, flour, baking powder and salt in a large metal bowl. Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk. Measure oil into a medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg. Add the buttermilk and whisk to combine. In a well seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat. Add wet ingredients to dry, stirring only enough to combine. (Be careful not to over mix.). Transfer batter into the hot skillet, and put it directly into the preheated oven. Bake until golden brown on top, about 25 minutes. Let cool for 10 minutes, and serve hot with butter and creme fraiche.
Cook spaghetti according to package directions. While that cooks, cook garlic in a pan with olive oil until fragrant. Add turkey sausage and break with a spoon until fully cooked. Mix in a little onion powder, amount to your liking. [Just a dash does it for us!]. Pour in spaghetti sauce, mix well, and add italian seasoning [I make my own by combining oregano, basil, parsley, and thyme - but a store bought mix is fine too!], salt & pepper to your taste. Let that simmer on medium low heat for about 5 minutes. Drain pasta and serve sauce over it with a sprinkle of mozzerella cheese. How easy was that?
First cut and juice the lemons and put it into a pitcher. Rinse the mint and rosemary. Then tear apart the mint and rosemary, allowing the flavor to unleash. Put it in the pitcher with or without strainer. Add the water to the pitcher. Fill a microwavable cup with the sugar and just enough water to cover the top of the sugar and heat in microwave for 1.5 minutes. Finally stir the sugar and water until it all dissolves then pour it into the pitcher and add ice if you like. Stir and enjoy!
Heat oven to 325°F Place beef brisket in a roasting pan large enough for the meat and the vegetables; add juices and spices from brisket package. Combine all seasoning ingredients in small bowl; pour over brisket. Cover; bake for 2 hours. Add the vegetables. Cover; return to oven and continue baking for 1 to 1 1/2 hours or until brisket is fork tender and vegetables are desired softness. Remove brisket and vegetables to serving platter; cover with foil and keep warm. Beat whipping cream in chilled small bowl at high speed until soft peaks form. Gently fold in horseradish, mustard, and vinegar. Serve mustard sauce with brisket and vegetables. Note: Prepared as directed above, the mustard sauce can be kept, covered. and refrigerated for up to three days. This mustard sauce is also good served with roast beef and pork.
Fry bacon, reserve fat. Place lettuces, onion, and spinach in a bowl. Top with quartered hard boiled egg and crumbled bacon. Heat bacon fat, garlic, vinegar, and sugar on medium heat until mixture comes to simmer and sugar dissolves. Pour over salad and toss like fury. Enjoy.
Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside. Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended. Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each). Bake in a 325° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely. Frost with your favorite frosting.
Preheat oven to 375°F. Mix sugars and applesauce. Add flour, baking powder, and salt and mix well. Add rolled outs. Drop by rounded teaspoons onto a lightly greased cookie sheet. Sprinkle with cinnamon. Bake for 10 minutes.
Cook potatoes in small pot of boiling salted water until tender, about 10 mins. Drain Peel and halve cooked eggs lengthwise. Place 4 yolk halves in bowl. Discard remaining yolks. Add potatoes, sour cream, lemon juice, red onion, 2 teaspoons dill, and mustard to yolks. Mash with fork until smooth. Season to taste with salt and pepper. Fill egg white halves with seasoned yok mixture. Garnish each egg with salmon strip. Top with pinch of remaining dill.
Mix ingredients. Cover and chill for several hours or overnight. Stir and serve with chips or as a topping.
Toss together the sweet poatoes, parsnips, garlic and olive oil. Spresd on sheet pan and bake in pre-heated 375 degree oven until tender, about 45 minutes. Tranfer half of the roasted vegetables to a blender and puree with 3 cups of the stock. Pour into a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and tobasco and heat through. Season to taste. Serve with the diced apples and minced parsley.
Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray). Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt. Spread on baking sheet with garlic. Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender. Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary. Transfer to saucepan and add stock to desired consistency. Bring to a boil and simmer gently 10 minutes. Season to taste. Serve in large soup bowls with a splash of yogurt on top, if desired.
Make the candied bacon: Heat up your favorite makin bacon pan to a medium high -- basically, just make the bacon the way you normally would except after placing in the pan sprinkle with sugar, after you flip the bacon sprinkle again. If the grease in the pan gets TOO syrupy just lower the heat a little and let the bacon cook slow and sweet -- If you usually place done bacon on a paper towel like i do FORGET IT! It gets to be too sticky to be of any use. I just place on a plate right next to the stove. Try not to eat too much of the bacon when your done because you don't want to skimp with the cookies. Make the cookies: Combine flour, baking soda and salt in a small bowl. beat butter, both sugars, vanilla, almond extract and maple flavor in a large bowl. add eggs, one at a time, beating well. gradually beat in flour mixture. Mix in morsels and bacon pieces. I find the dough to be too soft so I leave mine to firm up in the fridge for 30 minutes or so. Spoon dough (about a Tbsp per cookie) onto an ungreased baking sheet and bake at 375°F for 9-11 minutes -- ENJOY!
Soak beans overnight in cold water (enough to cover the beans). In the morning, pour off water and boil beans with baking soda in water until skins crack when blown upon. Cut onion in quarters and put in bottom of large casserole dish. Add beans. Put bacon on top of beans. Mix together sugar, molasses, mustard and salt with a pint of water. Pour over beans. Bake at 300 degrees for 6 hours or more. Can be frozen!
Combine all ingredients and let rest for 30 minutes before use. To store any leftovers, add an additional 1/4 cup rice vinegar to cover the vegetables, stir and store in a glass jar or covered plastic container for up to 1 month.
Cook the linguine following the packet instructions. Drain and then tip into a bowl with the rest of the ingredients. Toss together and season heavily with black pepper.
Shake vodka through pineapple juice well with ice. Strain into chilled martini glass. Garnish with lemon "wheel".
Toast walnuts 8-10 minutes at 350°. Reduce oven heat to 325°. Grease 11x7x2-inch baking pan and set aside. Place eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl and stir until well mixed. Add apples, raisins, bread cubes, and toasted walnuts; toss to combine. Spread mixture in prepared pan. Bake 35 minutes, or until firm. To make Easy Eggnog Sauce: Whisk eggnog into cornstarch in a small saucepan. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat, stir in extracts, cool 5 minutes. Serve with bread pudding.