HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar,lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes, or until noodles are tender but firm. Drain well. Set aside. Heat oil in large skillet or wok on medium high heat. Add garlic and chili; stir-fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir-fry 3 to 5 minutes until chicken is cooked through. Stir in fish sauce mixture; stir-fry 1 minute. Add basil; stir-fry 30 seconds or until basil is wilted. Add noodles; toss to coat. Serve immediately.
In a heavy based frying pan, heat the drippings and fry the bacon until golden. Add the ground meat to brown, making sure you brake it up well. Once the meat is no longer pink, add tone of the onions and fry for a further 6-8 minutes. Add the broth and mix in the sauerkraut. Add the garlic, together with all the spices and tomato puree. Stir well and season with salt, pepper and cayenne pepper to taste. Cover the pan and allow to slowly simmer on a low heat for 50 minutes, stirring once or twice just to make sure it doesn't stick. Once its cooked add the second onion, allow to stew for a few minutes and serve with mashed potatoes.
Preheat oil in large, thick bottom pot or fryer, on medium-high heat. Mix the dry ingredients together in a bowl, add liquids, and carefully stir together. Dip veggies into batter and drop into hot oil, cooking until golden brown. Remove and allow to drain over paper towel-covered plate, then serve while hot. The Fat content under Nutritional attributes will be falsely high, as most of the oil drains away, and is not consumed.
Place all but the chicken breasts in a food processor or blender. Process until smooth. Place chicken breasts in a resealable plastic bag and pour in half the marinade. Freeze remaining marinade. Refrigerate chicken for 4 to 6 hours, turning once or twice. Remove breasts from the bag, discarding marinade. Grill on medium heat until cooked through. The marinade may also be used for wings baked in the oven.
Beat together eggs, sour cream, thyme, salt, pepper, and baking powder with electric mixer at medium speed 2-3 minutes or until well blended. Melt butter in a 12-inch oven-proof (cast iron) skillet; add egg mixture. Bake at 350F for 15 minutes; remove from over and sprinkle with chopped tomato, shredded cheese, and fresh basil. Return to oven and bake 15-20 minutes longer or until set. Garnish with fresh basil, if desired.
Mix together the pumpkin, cream, sugar, eggs, molasses, vanilla extract and spices. Pour into the prepared pie crust and bake for 1 hour at 350 degrees.
Lightly salt and pepper the pork slices. Sprinkle on 1/2 T cornstarch and lightly mix. In a small cup, mix 1 1/2 T cornstarch with 1 T water to make a thickening slurry and set aside. Combine vegetable or chicken stock and 1 T sake in a large saucepan and heat until it comes to boil. Turn down heat to medium. Add to the same saucepan, napa cabbage and carrots and cook for 3-4 minutes until softened a bit. Then add pork slices. Continue to cook for another 2-3 minutes. Add cooked udon, oyster sauce, soy sauce, and cornstarch/water mixture to the the saucepan. Lightly combine. Add spinach and cook until softened a bit but do not overcook, about 30 seconds. Divide into 2 bowls and top with grated ginger paste on top.
Boil potato chunks in salted water until tender; about 12-15 minutes, depending on the size of your chunks. Drain. Place in a large mixing bowl and mash with a potato masher. Saute onion in 1 tablespoons butter until transparent. Preheat oven to 375°. Combine mashed potatoes with the 1/3 cup butter, milk, sauteed onion, salt and pepper. Mash to combine together. Add cheese and stir. Fold eggs into potato mixture with spatula. Spray a 2 1/2 quart casserole dish with non-stick spray and pour potato mixture into it. Bake at 375° for 45 minutes or until puffy and brown.
In a large non-stick skillet, heat oil over medium-high heat. Cook chicken, covered, until browned and cooked through, about 12 minutes. Cool slightly and shred. Transfer to a bowl and mix with onion and salsa. Divide mixture evenly between tortillas. Sprnkle with cheese. Fold in sides, and roll up to enclose filling. Wrap individually in parchment paper and store in a resealable plastic freezer bag to freeze. To serve, microwave, one at a time, on HIGH until the filling is hot, about 2 minutes from frozen or 1 minute from fresh. Let stand at least 2 minutes before eating. Alternatively, remove parchment paper, wrap in foil, and bake in a 350F oven for abour 20 minutes from frozen or cook unwrapped in a panini press , grill pan, or skillet until tortilla is golden, filling is hot and cheese is melted, about 8 minutes, from fresh.
Blend 2 tablespoon soy sauce and cornstarch in medium bowl. Add pork, tossing to coat well. Blend remaining soy sauce and sherry in small bowl and set aside. Cook and stir crushed red pepper in butter in large skillet over medium heat until pepper turns golden brown. Add pork mixture. Cook and stir for 5 to 7 minutes or until pork is no longer pink. Remove pork from skillet and set aside. Add red pepper, green onions and ginger to same skillet. Cook and stir for 3 minutes or until tender-crisp. Return pork to skillet with sherry mixture and cook for 2-3 minutes more, stirring constantly until pork is cooked. Serve over rice.
Preheat your oven to 425. Place one 10-inch cast iron pan into the oven while it is preheating. Put flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed. Remove skillet from oven and put in 1 tablespoons of butter. When the butter has melted, drop 1/4 cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!
Preheat oven to 350°F. Prepare a 9x13 inch baking pan by spraying it with nonstick cooking spray. In the bowl of a stand mixer with the flat beater attached, thoroughly cream together butter and sugars. Add the eggs, one at a time, beating well after each addition. In a separate bowl, sift together flour, salt and baking powder. With the mixer running on LOW, gradually add the flour mixture to the butter mixture. Pour the batter evenly into the prepared pan, spreading out well. Spoon raspberry preserves on top of the batter. Sprinkle the white chocolate chips evenly around the top. Bake for 30-35 minute. Let cool before cutting into bars.
Butter or spray a 9x9 pan. In a 3-4 quart bowl put the white chips, orange extract, and marshmallow cream; set aside. In a medium size sauce pan put the milk, sugar and cranberry concentrate; stir. Bring this to a boil and cook to 235°F on candy thermometer (about 9 minutes). When mixture reaches 235°F, take off the heat and add butter. Stir and mix it well, and then pour over the white chips, extract, and marshmallow cream. Stir this well till all the chips are melted. Put into prepared pan. Let it cool and then refrigerate till nice and firm. Cut in squares.
Preheat oven to 350 degrees. Line bottom and sides of 2 9"x5" loaf pans with wax paper and grease. Sift together flour, baking soda, cinnamon and salt. Set aside. With an electric mixer, cream the butter until fluffy. Beat in the eggs and sugar until light and fluffy. Beat in oil. Fold in dry ingredients to creamed mixture in 3 batches. Fold in mangoes, 1/2 cup of the coconut and raisins. Spoon mixture into pans. Sprinkle over the remaining coconut. Bake until a cake tester inserted in the centre comes out clean, about 50-60 minutes. Let stand for 10 minutes before transfering to a rack to cool.
Start water to boil in large pot. Meanwhile cube chicken. Chop peppers. Slice mushrooms and olives. Cook pasta al dente. Last three minutes of cooking add broccoli. Meanwhile in skillet saute chicken, garlic, and mushrooms in olive oil. Should take about 7-9 minutes and will be ready when pasta is ready. Drain pasta and broccoli and return to pot. Add cooked chicken and mushrooms to pasta along with peppers and olives. Add cheese, pesto, and seasonings and additional olive oil if needed. Toss well.
Peel peaches and pit them, peel banana and cut in half, take tops off of strawberries. Place above listed ingredients into a blender and mix until well combined. Pour into glasses and serve.
Gradually add sugar to shortening, creaming until fluffy. Beat in eggs, one at a time. Add cream and flavorings. Combine flour, soda, and salt. Add to creamed mixture, mix well. Chill. Roll out small amounts at a time, very thin, on lightly floured board. Cut with various shaped cookie cutters. Place on ungreased cookie sheet. Sprinkle with additional granulated or colored sugar. Bake in 400 degree oven 6 to 9 minutes, until golden. Makes 6 dozen medium-sized cookies.
Roughly chop onion into wide pieces - I like inch wide slices, cut into about sixths. Chop pepper into similar size pieces, discarding stem and seeds. Heat about three tablespoons oil in large frying pan (preferably cast iron) over medium-high heat. Add onions, cook until golden and slightly transparent, about three minutes. Add peppers, cook until tender, about an additional two or three minutes. Peel and cube potatoes; I like them about 3/4" square. Add them and additional tablespoon or two of oil to frying pan. Add salt and pepper (preferably freshly ground) to taste. Cook, stirring frequently and then patting back down, until tender and cooked through and slightly golden brown, about 8 minutes. Stir one more time, and pat down to maximize surface area in contact with frying pan. Increase heat to high, and cook WITHOUT stirring to get a great crust, about an additional 5-8 minutes.
Heat oven to 350°F. Line cookie sheet with parchment paper (or spray baking sheet with cooking spray if you don't have parchment paper.). Combine all ingredients & shape mixture into 1-inch balls. Place on cookie sheet. Bake 20 to 25 minutes or until brown. Serve immediately while warm with sauces or dressing for dipping if desired.
Saute the carrots, celery, onion and bacon. Drain the beans of soak water and rinse them until they are no longer scummy. Put the sauted veggies and bacon into the crock pot. Fill the pot with water within 2 inches from the top of the crock. *NOTE*: Do not use anything with tomato in it if you decide to use soup broth instead of water as tomato inhibits the cooking of the beans. Depending on the beans it should take about 6-8 hours to cook. Once all the ingredients are soft, add the tomato sauce, salt and pepper. Let cook for another 1/2 hours. Bon Apetit.
In a large bowl with a fork, stir together well the flour, sugar, baking powder, nutmeg and the salt In a small bowl, whisk together the egg, the cream, the milk, and the butter until the mixture is combined well. Stir the cream mixture into the flour mixture until the batter is combined well. Divide the batter among 12 buttered 1/2-cup muffin tins, and bake the muffins in the middle of a preheated 400° oven for 15-20 min. ,or until they are pale golden and a tester comes out clean. Turn the muffins out onto a rack. Makes 12 muffins. NOTE: These are a good breakfast muffin. Not horribly sweet and wonderful with fresh fruit.
In a med-large soup pot, heat about 2 Tblsp of olive oil. Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent. Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste. Add enough water to cover vegetables completely, with about 1-2 inches above the veggies. Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes. About half way through cooking time, add the rice. Adjust salt, remove green pepper and bunch of cilantro, discard. Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro. Serve with"queso fresco" and baguettes.
Heat oven to 400 degrees F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed. Beat in bananas. Stir in crushed cereal; let stand 5 minutes. Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.
Preheat oven to 350 degrees. Sift together flour sugar and salt. Set aside. In separate bowl beat eggs, buttermilk, soda and vanilla. set aside. In a saucepan bring butter, cocoa and water to a boil. Combine 3 mixtures and mix till blended. Pour into a greased 9 x 13" pan. Bake 25 minutes at 350F degrees. ---Icing---. Make icing while cake is baking. Bring butter, cocoa and milk to a boil. pour over sugar. mix well. add vanilla and nuts. Pour over cake while its hot.
Cook rice according to package, but instead of water, cook the rice in an equal amount of chicken broth plus the reserved tomato juice. (So, for example, if the rice package calls for to 4 cups of water, and you have 1 cup of reserved tomato juice, you will cook the rice in the tomato juice plus 3 cups of chicken broth instead of the water.). While the rice is cooking, mix together the chilies, olives, tomatoes, corn, and cooked chicken in a large bowl. Blend cottage cheese, greek yogurt, 1 cup of the chicken broth, salt, garlic powder, and taco seasoning until smooth. When the rice is done, fold it into the chicken mixture. Then stir in the cottage cheese/greek yogurt mixture. Bake at 350 for about 45 min or until it seems to hold together nicely.
Crush the quark with a fork. Mix mayo, yoghurt, mustard and pur the mixture over the quark. Add all spices and chopped garlic and leave in the fridge for about one hour. Add milk and blend everything together very smoothly.
Preheat oven to 375 degrees. In one bowl, combine Corn Flakes, butter, and brown sugar. Press into the bottom and up the sides of a 14 x 5 x 1 or 11 x 8 x 1 tart pan with a removable bottom. Bake for 8 to 10 minutes. Cool on a rack. In a glass measuring cup, sprinkle gelatin over water to soften. Let stand several minutes. Microwave on high or until gelatin is dissolved. Stir. In a large bowl, whisk together yogurt, milk, honey and vanilla. Whisk in dissolved gelatin. Pour into prepared crust. Chill 4 to 24 hours. Peel oranges and slice into thin rounds. Discard any seeds. Remove tart from pan. Arrange orange slices on top. In a small saucepan heat marmalade just until melted. Brush over oranges and drizzle on top of tart.
Preheat oven to 350°F. Coat 9x5 inch loaf pan (or 12-cup muffin tin) with cooking spray. Whisk together flour, sugar, cocoa, baking soda, and salt in a bowl. In a separate bowl, whisk together buttermilk, mashed banana, oil and vanilla. Fold buttermilk mixture into flour mixture. Scoop batter into prepared pan(s). Bake loaf 50-60 minutes (or muffins 18-22 mins). Cool 5 minutes in pan, before serving.
Arrange 1/3 cup of cheese, 1 tbl. green onion, 1 teaspoons chopped chilies, and 1 tbl. of cilantro on one half of each tortilla. Fold tortilla over filling. Spray a large skillet with cooking spray, and set heat to high. Add quesadillas and cook and flip till tortilla is browned and cheese has melted If you prefer, you can also brush the tortillas with oil and bake in the broiler until cheese melts, turning once.
Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Saute until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour. Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently).
In a large bowl, combine first 7 ingredients. Stir in eggs, corn, ricotta, onion, Parmesan. oil, and 4 oz. mozzarella; mix well. Pour into a greased 13x9 baking dish. Sprinkle with remaining mozzarella, and paprika. Bake, uncovered, at 350, for 30-35 minutes or until golden brown. Cut into squares.
In a bowl, beat together the cream cheese, butter, sugar, lime zest and lime juice until well combined. Mix together the flour and graham cracker crumbs and beat into the cheese mixture to form a scoopable "batter-dough". Roll small balls of the mixture and refrigerate at least 1 hour to firm up (or freeze at this point). Dip in melted chocolate and allow to set. When coated, truffles can be kept at room temperature for 1 week or 3 weeks in the fridge.
Preheat oven to 325°F. Spread the pie filling in the bottom of a lightly greased 9 x 13 inch cake pan. Sprinkle the pie filling with the lemon juice. In a bowl, mix remaining ingredients to a nice crumble. Pour onto the top of the pie filling. Bake at 325°F for 1 hour or until nicely golden brown. Enjoy.
Prep the fish pie: Preheat oven to 400 degrees F. and bring a large pan of salted water to boil. Peel the potatoes and cut into 3/4 inch chunks. Once the water is boiling, add the potatoes and cook for about 12 minutes, until soft. (stick a knife or fork into them to test). Meanwhile, grate the carrot, celery and cheddar cheese right into a large, deep baking dish. Add the zest of the lemon, chile and parsley. Cook and serve the fish pie: Cut the salmon and cod, or finnan haddie, into bite-sized chunks and add to the pan with the shrimp. Squeeze the juice from the zested lemon (take out seeds) and drizzle with approximately 1 T. olive oil, use your judgement. Add a good pinch of salt and pepper. *If you want to add spinach and/or tomatoes, do so now. Mix everything together well. By now the potoates should be cooked, so drain them in a colander and return them to the pan. Drizzle with some olive oil, aprrox. 2 T. using your judgement, and add a pinch of salt and pepper. Mash until smooth. Spread the mashed potoates evenly over the top of the fish and grated veggies. Put in your preheated oven and cook for about 40 minutes, or until cooked through, crispy and golden on the top. Serve it up!
Put banana pieces and egg nog in the blender. Puree/Pulse mixture until smooooooooooth. Garnish w/nuts of your choice,& a sprinkle of nutmeg if desired.
Mix the coffee and liqueur in a wide dish. In another bowl mix the mascarpone with the custard until smooth using an electric hand mixer. Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers. Now sprinkle over a third of the chocolate followed with a layer of the Mascarpone/custard mix. Repeat twice. Chill for at least 2 hours or up to a day. Just before serving sprinkle with the almonds and more chocolate.
Place chicken in a 3-1/2 to 4 quart slow cooker. Stir in the tomatoes, beans, broth, artichoke hearts, chopped onions, sweet red pepper strips, and minced garlic. Cover and cook on LO heat 4 to 5 hours or HI heat for 2 to 2-1/2 hours. Turn crockpot to HI heat and stir in frozen peas. Cover and cook 15 minutes longer. Meanwhile prepare the rice mix according to package directions. To serve: Divide chicken mixture among bowls. Mound cooked rice in center. Sprinkle with toasted almonds.
Preheat oven to 325°F (160°C). Butter and flour a 9 x 5 x 3-inch metal loaf pan. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat honey, sugar, oil and eggs in large bowl until blended, about 3 minutes. Beat in dry ingredients in 2 additions. Beat in 1/2 cup boiling water. Stir in raisins. Transfer batter to prepared pan. Bake until cake is brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn out onto rack; cool completely. (Can be prepared 1 day ahead. Wrap cake and store at room temperature.).
Preheat oven to 350 degrees. Grease bottom of 2 quart rectangular baking dish; set aside. For crust: In medium bowl, combine crushed pretzels, melted butter, and 2 tablespoons sugar. Press mixture into bottom of prepared baking dish. Bake for 10 minutes. Meanwhile, for filling: In large bowl, combine cream cheese, 2/3 cup sugar, and vanilla. Beat with electric mixer on medium to high speed until combined. Add eggs; beat on low speed just until combined. Stir in lime peel and lime juice. Pour filling over crust. Sprinkle with nuts. Bake for 20 to 25 minutes or until center is set. Cool in baking dish on wire rack for 30 minutes. Cover and chill for 4 to 24 hours (top will crack slightly). Cut into bars.
Preheat oven to 220°C or 200°C if fan forced. If using baby potatoes, wash and dry them and then cut into quarters. If using larger potatoes cut into rouughly 1 inch pieces. I like to place the potatoes into a large plastic bag, or you can add them to a large mixing bowl. The plastic bag is the easiest and least messy option. Add in the remaining ingredients and ensure thoroughly mixed. Pour the potatoes out onto a flat tray in a single layer. I like to use cookies sheets. You dont need to grease the trays as the potatoes are already coated. Place in the oven and turn after 20 minutes. Cook until done to your liking. Mine usually take 40 to 50 minutes.
Pat the fish fillets dry, season with salt on both sides. Place the flour in a shallow dish and dredge the fillet in it. Heat the olive oil in a nonstick skillet and brown the fillets for 130 seconds per side. Remove and cut in large chunks. Set aside. Meanwhile, cook the potato slices in salted water until tender. Drain and set aside. In the same skillet (add a little oil if needed), cook the onion and garlic until translucent. Add the white wine and scrape any browned bits from bottom of pan. Pass this sauce to a saucepan, preferably earthenware and add half cup of water, bring to a boil. Add the cleaned clams. After five minutes, add the cod pieces. After 2 or 3 minutes add the shrimp. Bring to a boil. When the shrimp have turned pink, check seasoning, adding more salt to taste. Pour the stew into a platter and garnish with the potato slices. Serve hot accompanied with the bread slices.
Make the Emerald Sauce: Put all the the ingredients, except 1/4 cup of the peanuts, in a food processor or blender and pulse until the mixture is quite smooth. Stop occasionally to scrape the sides of bowl. Add the remaining peanuts and pulse just a few times to roughly chop and leave a little crunch to the sauce. Toss with noodles. Use immediately, or refrigerate up to 2 days. For the Shrimp: Preheat grill to medium hot. Use a serrated knife to to cut shrimp lengthwise along the back of the shell, stopping short of cutting all the way through, and devein. This will make shells pop off for easy eating. Put shrimp in a large bowl and add 1/4 cup mint, 1/4 cup cilantro, basil, chilies, olive oil, lime juice, fish sauce, garlic, sugar, and salt. Toss well to coat. Thread 3 shrimp onto each skewer through the head and tail end. Grill shrimp over medium-hot heat until cooked through, about 3-4 minutes per side. Use a fork to spiral noodles into a nest on the plate and crisscross 2 skewers on top. Garnish with remaining mint and cilantro.