HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat chicken with beaten egg, shake off excess, then coat in panko. Heat oil over med heat in wok and fry chicken pieces until cooked turning once, about 3 minutes per side. Place fried chicken on a cookie sheet and put into oven set on warm. Remove oil from wok and wipe clean with a paper towel. Turn heat to med and add onions, garlic, ginger, and crushed red peppers. Stir fry until fragrant, about 3 minutes Dissolve cornstarch in water. Turn heat to med low and add soy sauce, rice wine vinegar, sugar, and cornstarch slurry to the wok. Stir until the sauce thickens, about 2 minutes Remove from heat and add the peanuts to the sauce. Remove chicken from oven and place on serving dish. Coat chicken with kung pao sauce. Serve with hot cooked rice.
Boil sugar and water and bring to 240°F Add almonds to sugar syrup. Add egg whites to almonds mixture. Mix well. Cool slightly and knead until smooth.
Place chocolate chips, butterscotch chips, brown sugar, peanut butter and margarine in large microwave-safe bowl. Microwave on high 1 1/2 to 2 minutes, stirring after 1 minute; stir until smooth (or melt chocolate chips, butterscotch chips, brown sugar, peanut butter and margarine in medium saucepan over low heat, stirring until smooth). Add Cereal and peanuts, stirring until all pieces are evenly coated. Drop by tablespoons onto waxed paper covered baking sheets. Chill 1 hour. Store in airtight container in refrigerator.
In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes). Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes). In a chilled large mixing bowl, beat the cream to stiff peaks. Add the almond, vanilla and the 2 tablespoons of espresso and beat until smooth. In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape). With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup of the beaten egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended. One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep). Continue to form a complete layer. Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered. Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. Dust the Tiramisu with cocoa powder to create a rich, dark topping. Refrigerate at least 4 hours or up to 1 day before serving.
Combine the apples, 3/4 cup water, and the lemon juice in a large nonstick pot. Bring to a boil over medium-high hear. Cover and simmer for 30 minutes. Drain. Push the apples through a food mill or strainer to puree and remove skin. Return the applesauce to the pot of water; add the cinnamon,cloves,mace, and brown sugar. Simmer, uncovered, over low heat until the mixture thickens, about 45 to 60 minutes, stirring often. Cover and refrigerate. Apple butter keeps in the refrigerator for 1 week. Freeze for longer storage.
Cut fruit into 1 inch thick slices. Using a small heart shaped cookie cutter, cut hearts from melon slices. Thread fruit hearts onto pop sickle sticks. Stir together yogurt, orange juice concentrate, and honey and chill for about an hour. Serve dip with fruit hearts.
* ALL ingredients must be at or slightly above room temperature*. Break the egg into a glass measuring cup, then add enough room temperature water to total 1 1/2 cups. Put egg mixture and other ingredients into the bread machine in the order listed, forming a shallow well in the center for the yeast. (egg/water mixture, margarine, sugar, salt, flour, yeast). Program your machine to Dough Cycle. *I DO NOT recommend baking this in your machine - the large amount of yeast will cause your pan to overflow and make a mess of your machine. Check it periodically during the first kneading/mixing; scrape the sides of your pan with a rubber spatula if needed. It should form a neat ball of dough in the pan. If the dough seems too dry, add a few table spoons water. If it seems too wet/sticky, add a few table spoons flour. Lift the lid on the machine about 20-30 minutes before the cycle completes so the rising dough will not stick to it. When the dough cycle is complete:. Clover Leaf Rolls (makes 16): Divide dough into 48 small round balls. In oiled muffin pans, place 3 balls in each cup in a clover pattern. Brush the tops with warm milk or butter. Cover and allow 30 minutes to rise. Bake at 350 for 20-25 minutes. Allow rolls to cool 20 min, turn out into bread basket and serve warm. Cinnamon Rolls: Roll dough into rough rectangle 1/4 inch thick. Sprinkle with Cinnamon, Sugar, Walnuts, Raisins, or Pumpkin Pie Filling (or whatever else your heart desires). Roll up jelly-roll style. Cut into 1/2 inch slices ( dough can be refrigerated to make it easier to slice). Arrange on oiled cookie sheets. Brush with warm milk or melted butter. Allow 30 minutes to rise (will take longer if dough was refrigerated). Bake at 350 for 20-25 minute Allow rolls to cool 20 min, remove from pans with a spatula onto a clean serving dish and serve warm. Sandwich Bread: Divide dough into two oiled 1 lb loaf pans. Brush with warm milk or melted butter. Allow 30 minutes to rise. Bake at 350 for 20-25 minutes. Allow loaves to cool 20 minutes, turn out onto cooling racks, and then cool completely before slicing. Dinner Loaf: Form a rough loaf on an oiled cookie sheet. Brush with warm milk or melted butter. Allow 30 minutes to rise. Bake at 350 for 20-25 minutes. Allow loaf to cool 30 minutes, remove to a cutting board, then slice and enjoy at the dinner table. Serve with your favorite spread. I have also made hot dog and hamburger buns from this recipe - but you get the idea. ENJOY!
Combine all ingredients except nuts and vanilla in a saucepan. Stir over medium heat until the sugar is dissolved and the chocolate is melted. Continue cooking until it reaches the soft ball stage (236 degrees) stirring occasionally to prevent sticking. Remove from heat and let stand, without stirring, until the bottom of the pan is lukewarm. Beat until the candy loses its gloss, then quickly stir in nuts and vanilla. Pour into buttered 8" or 9" pan. When cool, eat by the spoonful!
Preheat oven to 275°F In large bowl with an electric mixer, beat butter and sugar until creamy. Separate egg, then beat yolk into butter mixture; cover and reserve the egg white. In another bowl, stir together flour and cinnamon; add to butter mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly. Sprinkle pecans over top; press in lightly. Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store in an airtight container.
Sachet d'epices: ingredients are placed into a 4" square of cheesecloth and tied into a sack. Brown the onions in the hot oil; add the rest of the mirepoix and continue to brown. Add the tomato paste and cook until it begins to brown and caramelize. Add the stock, and bring to a simmer. Whip the roux into the stock, making sure all lumps are broken up. Return to a simmer and add the sachet. Simmer for about 1 hour, and skim the surface if necessary. Strain the sauce through cheesecloth.
Cook pasta according to package directions and transfer to a large serving bowl. While pasta is boiling, cut chicken breasts into 1/4 to 1/2-inch pieces. In a large skillet, saute chicken pieces in the olive oil until cooked through. Add to pasta and mix. Add peppers, garlic and pepper flakes to pan, cook 2 minutes stirring frequently. Add olives, tomatoes, chicken broth, rosemary and a pinch of salt. Bring the mixture just to a boil. While waiting for liquid to boil, sprinkle cheeses over the pasta and chicken. Pour boiling contents of saute pan over the chicken and pasta and toss. Toss and top with parmesan.
Melt chocolate with 2 tablespoons of the butter. reserve. Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute. Reserve. Measure sugar and water into 1 quart nonaluminum saucepan, stir well. Cook over low heat until mixture simmers, cover and simmer 5 minutes. Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer. While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture. Continue beating until bottom of bowl is cool to touch. Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended. Place remaining butter in small mixer bowl, beat at medium speed until fluffy. While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time. When all butter has een added, beat about 5 minutes. Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.
Mix all ingredients except egg. Whisk egg. Add egg into dressing by folding in gently. Chill. Serve.
COCKTAIL SAUCE - Combine all the ingredients for the cocktail sauce, and cover and refrigerate until ready to use. FRITTERS - In a large bowl, combine the flour, baking powder, salt and pepper. In a medium bowl, combine the remaining ingredients (expect the oil). Make a well in the dry ingredients, and add the liquid. Stir with a rubber spatula until just combined. In a deep, heavy saucepan, heat half of the oil to 375°F/190°C (To test temperature: A small piece of bread dropped into the oil should float up to the surface almost immediately and brown within 45 seconds.). Drop the fish mixture by spoonfuls into the hot oil. Deep fry the fritters in batches until golden brown, for about 5 minutes. Transfer to a paper towel-lined plate (to absorb excess oil). Peel and slice the plantain lengthwie as thinly as possible. In a deep, heavy saucepan, heat the remaining oil to 375°F/190°C (Try the bread test again.) Carefully place the plantain strips into the hot oil, frying in batches so they do not stick to one another. With a slotted spoon move the strips around for about 1 minute until they become crsip. Immediatgely remove them and transfer to a paper towel-lined plate. Sprinkle with salt while they are still warm. To serve, place a Romaine leaf inside a bowl, then top with a couple of the plantain strips. (Placing them against the side of the bowl gives the dish a little height.) Add about 3 seafood fritters. Sprinkle some diced red peppers on top of each fritter. Serve with Caribbean Cocktail Sauce on the side.
In large bowl, combine water and yeast; stir and let stand for 10 minutes. When yeast is bubbly, add milk, olive oil, whole-wheat flour, oat bran, 1/2 cup bread flour, and salt and beat for 2 minutes. Cover and let stand at room temperature for 1 hour. Add enough remaining bread flour to make a soft dough; beat for 1 minute. Cover bowl and let rise for 1 hour. Remove dough to lightly floured surface (dough will be soft and sticky). Grease two 4" x 10" shapes on a large cookie sheet and sprinkle with cornmeal. Divide dough in half and shape into two 3" x 9" rectangles on the greased areas of the cookie sheet. Let rise for 30 minutes. Preheat oven to 400°F. Place a 9" pan filled with 1/2" of water on bottom rack. Bake bread on middle rack for 20-30 minutes or until loaves are light golden brown and sound hollow when tapped with fingers. Cool on wire rack. Yields 2 loaves; 8 servings. For Rolls: 2 tablespoons olive oil. 3 tablespoons cornmeal. Prepare Whole Wheat Ciabatta Bread through the first rising. Punch down dough and turn onto lightly floured surface. Divide dough into 6 portions. Using floured fingers, shape each portion into a 3" x 3" rectangle. Grease six 4" x 4" squares on a cookie sheet with olive oil and sprinkle with cornmeal. Place dough onto each cornmeal coated square. Drizzle with remaining olive oil. Let rise in warm place until doubled in size, about 45 minutes. Preheat oven to 425°F. Bake rolls for 10-15 minutes or until very light brown. Turn off oven and prop open oven door. Let rolls stand in oven for another 5 minutes. Then remove from oven and let cool on wire racks. Yields 6 rolls. Note: Creating Steam When Baking Bread. Adding steam to the oven when baking bread makes a crisper, thicker crust. There are several ways to do this. You can place a pan with some water in it on the rack below the bread. You can also spritz the loaves with water a few times while the bread is baking. The steam helps keep the bread softer longer, so the crust develops more slowly.
Position rack at center of oven and preheat to 375 degrees F. Generously butter the twelve indentations of a madeleine mold pan (where each shell is 3-by-2-inches). Lightly dust the indentations with flour and remove the excess. In the top of a double boiler set over hot, not simmering, water, melt the chocolate, stirring frequently until smooth. Remove the top of the double boiler containing the chocolate and set aside to cool for 5 to 10 minutes. In a small bowl, stir together the flour, baking powder, and salt. In a medium bowl, using a hand-held electric mixer set at med-high, beat the butter and the sugar together for 30-60 seconds, until creamy. Add the egg yolk and continue mixing for 20-30 seconds, until light. Beat in the melted chocolate. Reduce the speed to low and mix in the milk and vanilla. Add the flour mixture and mix just until smooth. In a medium bowl, using a hand-held electric mixer set at low speed, beat the egg white until frothy. Gradually increase the speed to medium-high and continue beating the egg white, until stiff, shiny peaks form when the beaters are lifted. Fold the egg white into the chocolate mixture, until evenly mixed. Divide the batter between the buttered molds. Smooth the tops so that the batter is level with the top of each mold. Bake the madeleines for 12 to 15 minutes, until they spring back when gently pressed with a finger. Do not overbake, otherwise the madeleines will lose their moist, almost fudgy texture. Cool the madeleines in the pan on a wire rack for 10 minutes. Unmold the madeleines by inverting the pan onto a work surface and gently tapping. Serve them warm, or cool completely and store in an airtight container.
Prepare 1 cup brown rice according to package directions. Meanwhile, in a large skillet or wok, saute chicken, carrots, garlic, chopped scallions and red bell pepper in oil until chicken is opaque and white, about 4 minutes, stirring constantly. Add soy sauce, celery, leftover veggies, white pepper and cilantro. Mix all ingredients together, cover and simmer for 5 minutes. Serve on brown rice. Sprinkle with toasted almonds, if desired.
Preheat oven to 350 degrees. Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour. Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk. Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla. Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks. Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer, spread remaining frosting over top and sides of cake. Sprinkle with 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator. Fluffy coconut Frosting: Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan, bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin steam over egg whites, beating at high speed. Stir in extracts.
Wash, peel and seed the persimmons. Place the persimmon pulp in a preserving kettle, add sugar and lemon juice and mix well. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently. Boil hard for one minute; then remove the kettle from the heat and stir in the liquid pectin. Skim thoroughly with a metal spoon. Ladle into 8 half-pint hot sterilized jars and seal.
Add all ingredients into the work bowl of a food processor. Process until pureed. Transfer mixture to a bowl or ziploc bag, add chicken, and let sit in marinade overnight. Grill chicken for 6-8 minutes per side.
Chicken -- In a large saute pan on medium high to high heat, add the oil and saute the chicken until lightly golden brown on each side. Don't over cook, you are just getting a light sear on the chicken. Remove from the pan and let cool. Crock Pot -- Once cool, add to the crock pot. NOTE: If doing this step the night before, just add to the crock pot along with the cut onions in a baggie, put the lid on and put in the refrigerator until the am. It saves time so you don't have to sear the chicken in the morning. If not, after you add the chicken, finish by mixing the curry powder and garlic right into the jar of salsa and pour that and the water right over the chicken. Add in the sliced onion and put on the lid. Cook -- 6-8 hours on low. As we know, newer crock pots tend to cook hotter, and also the size and style matters as well. My oval takes 6 hours, 7 for my round one. However is you don't do the pan searing step, they may take longer and especially if you buy bone inches But I think 6 hours is a good starting time to check them. Finish -- One the chicken is done. Remove from the heat to a plate and cover with foil. Add the sour cream and parsley to the salsa for a nice creamy sauce. Just stir to combine, it will heat up in just minutes. Serve -- I prefer to serve this over rice and maybe garnish with some diced scallions. This really is a nice easy dish with great flavor. ENJOY!
Stir together oats,milk,apple juice,honey and cinnamon. Cover and chill overnight or until oats are soft -- at least 6 hours. Stir in nuts. To serve, spoon into dishes and top with apple slices, yogurt and raspberries or leave in one large bowl and put toppings on. Enjoy.
Mix Dr. Pepper, powdered pectin and lemon juice in a large saucepan. Add coloring, if desired. Measure sugar into a bowl to add later. Place Dr. Pepper mixture over high heat and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard one minute, stirring constantly. Remove from heat, skim off foam with metal spoon and pour quickly into glasses. Cover at once with 1/8-inch hot paraffin. Allow several days to set.
Heat oven to 425 degrees. Peel the potatoes and keep them in water to prevent browning. Place potatoes into a large cooking spoon. Using a sharp knife, make slices across the potato 1/4 apart. Cut down to the lip of the spoon leaving the potato intact at the bottom. Place the potato in the water while you cut the other potatoes. Place the potatoes in a shallow pan and drizzle with half the butter. Bake for about 35 minutes. Remove from oven and sprinkle with the remaining butter, cheese and bread crumbs. Bake for about 20 more minutes or until brown.
Preheat oven to 350°; position oven rack in middle of oven; spray the bottom only of a 13x9 inch metal baking pan with nonstick cooking spray. Melt 1/2 cup butter in a small saucepan over low heat. In a big bowl beat the cake mix, melted butter, and 1 egg using an electric mixer set on medium speed until well blended (will come together as a thick dough). Pat the dough evenly into the prepared pan; set aside. Melt the remaining butter in a saucepan set over low heat. In a big bowl beat the cream cheese, lemon juice, and lemon zest with a electric mixer set on medium speed until blended and smooth. Add in melted butter and remaining 3 eggs; blend until smooth. Add in the powdered sugar; blend until smooth; stir in the blueberries. Spread lemon-blueberry mixture over prepared crust. Bake 42-45 minutes (do not overbake, bars should be slightly gooey). Transfer pan to a wire rack; cool completely. Cut into bars; cover and store in the refrigerator.
Cut onion into 1/4 inch pieces. Melt butter over medium heat. Add onion and cook until softened but not brown. Add rice and stir for 2 minutes to coat with the butter. Add the vegetable stock and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes). Meanwhile, toast pine nuts in a separate skillet over low heat. Stir constantly. Watch carefully as they burn easily. Set aside once toasted. Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme. Season with salt and pepper to taste and serve.
Preheat the oven to 350 degrees. Heavily grease and flour a 10-inch Bundt pan. In a large bowl, cream together the butter and sugar. Beat in the eggs. Beat in 2 cups of the flour, then beat in the bananas. Beat in the remaining 2 cups of flour. Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, or until a wooden pick inserted into the middle comes out clean. Turn cake out onto a rack to cool.
Rub chicken breast with Seasonal All and set aside to marinated for 1 hours While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside. Gather all other items together and make ready for the preparation. Take chicken from marinate and saute on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350°F or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side. Honey Mustard: Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.
Chop apples and celery quickly and mince the onion. Add raisins and mix. Strain tuna. Stir in 1 can loosely. Add mayonnaise and relish to taste. Next take tuna and crumble crackers in using a food processor. Add to mixture. Serve on pita bread or in sandwiches or even on crackers.
Poke each potato several times with a fork to pierce the skin. Set onto a foil lined baking sheet. Bake in a preheated oven at 375 F for 1 hour or until potatoes are very tender. Meanwhile, mix together the sour cream, syrup, salt,& cinnamon. When potatoes are ready, slice them open, fluff the middles with a fork a bit, and top with a pat of butter (about 1 tsp or so each), a dollop of the topping, a sprinkling of the nuts, and if desired, a light sprinkling of brown sugar (or just dust with a litle extra cinnamon or cinnamon sugar).
Arrange spinach on 4 chilled plates. Place chicken onto spinach and top with strawberries. In a small bowl, combine salad dressing, orange juice and mustard and mix well. Drizzle over salads and top with almonds.
Rinse Quinoa. Boil water and salt with herbs and garlic. once water has boiled place quinoa in the boiling water. reduce heat to low and cover. once the water has reduced by half place the onion, pepper, and olive oil and cover. once all water has been absorbed add the parsley and cover off heat and let stand until your meal is ready.