HumbleIntelligence/food-ner-1-Million huggingface dataset:
LINE cutting board with 2 pieces of plastic wrap. Place each sheet of dough on its own piece of plastic wrap. Allow to stand at room temperature for 15 minutes. SPRINKLE each sheet evenly with 3 tablespoons of sugar. Using a rolling pin, lightly press sugar into dough. Beginning with long side, carefully roll up the dough, using plastic wrap to roll and form. You may need to squeeze roll gently and reshape roll. Wrap each roll well in plastic wrap and freeze for at least 1 hour. PREHEAT oven to 350° F. Let each frozen roll stand at room temperature for 10 minutes. CUT each chilled roll into 1/4-inch slices with a sharp knife, carefully wiping the knife occasionally with a towel. Turn roll frequently to prevent flat sides. You will get about 26 slices per roll. Place slices 2 inches apart onto ungreased baking sheets. Some reshaping maybe needed. BAKE for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in airtight container.
In a mixing bowl, add the eggs, milk, sugar, cinnamon, and vanilla; mix well. I pour the mixture into a pie pan for easier dipping. Dip bread into the egg mixture, coating both sides. Place coated bread in a well-oiled heated skillet; cook until golden on each side; turn only once. Eat as is or dust with a little powdered sugar.
Place the first 6 items into a ziplock bag and mix well. Place the drumsticks in the bag and mix it all up again. Place in the Fridge for 2 hours. After two hours, preheat the oven to 450 degrees. While oven is preheating, place foil on a baking sheet and then place the drumsticks on top of the foil and place in the oven. Save the left over marinade. Bake the drumsticks for 30 minutes. While the drumsticks are baking, take the marinade and place it in a pot on the stove. Simmer the marinade until it has reduced and thickened (will probably take as long as the chicken takes to cook). Once the drumsticks come out of the oven, baste them with the reduced marinade. Garnish with the sesame seeds and the fresh parsley. Enjoy!
Cook rice according to package instructions. Meanwhile, in large bowl, stir together 1 T cornstarch and 1/2 cup cold water until smooth. Add snow peas or sugar snap peas, garlic, ginger, sugar, soy sauce and red pepper flakes; toss to combine and set aside. In another bowl, whisk together egg whites, remaining 3 T cornstarch, 1/2 t salt and 1/4 t pepper. Add chicken and toss to coat. In large nonstick skillet, heat 1 T oil over medium-high heat. Lift half the chicken from egg-white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden, 6-8 minutes. Transfer to a plate, repeat with remaining oil and chicken, and set aside (reserve skillet). Add snow pea mixture to skillet. Cover and cook until snow peas are tender and sauce has thickened, about 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with the rice.
Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely, squeezing out air and marinate in refrigerator 2-6 hours. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Meanwhile combine avocado salsa ingredients in medium bowl. Set aside. Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm. Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.
Measure flour and baking powder into a bowl. Add 1/2 cup butter, and use a hand mixer to blend butter into flour until well mixed (about 1 minute on med. speed). Stir in 1 egg and the tablespoon of milk. Mix until soft and a ball of dough forms. Pat dough into an ungreased 8" square pan, pressing with fingers to evenly cover bottom. Spread raspberry jam over crust layer. Stir together remaining egg, melted butter, sugar, coconut, and extracts. Spread evenly over jam layer. Bake at 350* degrees for 30 minutes and top is slightly golden brown. Allow to cool completely before cutting into squares.
Finely chop or crush the garlic. Mix all ingredients together in a shaker or mix with a whisk. Refrigerate until ready to use.
Bring frozen bread dough to room temperature. Preheat oven to 400°F. Roll out bread dough. Spread spicy mustard on bread. Sprinkle on the ham and cheese. Roll or fold the dough. Bake for 15 to 20 minutes.
To make the lime-ginger butter, stir the first four ingredients in a small bowl until smooth. Refrigerate until firm, about one hour. Heat the oil & the butter in a large skillet over high heat. Add the scallops and stir until golden. Pour off the fat. Stir in the lime juice & cook for 1 minute. Lower heat and stir in lime-ginger butter, 1 tbsp at a time. Cook just until a thick sauce forms. Stir in walnuts, sprinkle with parsley & serve.
Sift flour, baking powder and salt together. Cut in the butter, until it resembles coarse meal. Add the milk and mix well. Set aside for a moment. Combine the sugar, berries, and lemon juice. Mix this together with flour mixture. Pour into a buttered mold, cover tightly and steam for 45 minutes. Serve with cream.
Get one cookie and get the ice cream and put the scoop of ice cream on the one cookie. Then get the other cookie and put them together. Now you are done. Enjoy! So simple isn't it!
Cut potatoes and onions into bite sized chunks. Add 1 tablespoons of evoo to skillet. Heat on medium. Add onions and cook until lightly browned, add potatoes. Mix really well. Add the rest of evoo. Stir to coat. Add salt and pepper to taste. Cook for about 20 minutes, stirring often.
Preheat oven to 325 degrees. Prepare 13 x 9 pan. Mix can of pineapple with box of angel food cake. Blend with hand blender on low for one minute. Pour into pan. Sprinkle coconut evenly on top of batter. Bake for 25 - 30 minutes. Serve with non-fat Cool Whip and fresh fruit.
Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt. Leave for one hour and then drain and rinse thoroughly. Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes. Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes. Seal immediately with sterilised and vinegar proof lids. Keep in a DARK and COOL storage area for 2 months before using. Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.
In small bowl, mix the cumin, half the garlic and the salt. In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes. Scape the mixture into a blender or food processor. Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes. Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat. Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes. With a slotted spoon, remove the meat to a plate and brown the remaining pork. Return all the meat to the skillet. Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes. Stir in the cilantro and serve.
In a medium-size bowl, combine mozzarella, 2 cups of flour, parsley flakes, Parmesan and dressing mix; blend well. In a shallow bowl, whisk together milk and eggs until well-blended. Place remaining flour in another shallow bowl. Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken. Heat about 1/8 inch oil in large skillet over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until cooked through. Garnish with cheese and parsley.
Cut boneless ribs into 1 to 1.5 " pieces;. Skewer 4 pieces per skewer. Dredge skewers in flour, then in egg mixture and then in breadcrumbs. Warm a large pan over medium heat and add olive oil and butter. When butter is melted, add the skewers and cook until all sides are golden brown (add more butter if needed). Once golden brown, pour in beef broth and sprinkle onion over the top. Cover with foil and place in preheated oven at 350 degrees Fahrenheit for 1 hour. Remove foil and leave in oven for an additional 30 minutes. Remove from oven and serve over any grain to soak up extra pan juices (I prefer barley).
Beat eggs in a large mixing bowl. Add ketchup, mustard, Worcestershire sauce, and black pepper. Mix well. Stir in oats, green pepper and onion. Crumble ground beef into bowl. Wash your hands thoroughly, then plunge them right inches. Once you've got it mixed really well, pat it into a 10-inch non-stick skillet. Cover the skillet, and cook over medium heat for 8 minutes. Turn the heat down to low, and continue to cook, covered, for 15 to 20 minutes. Meatloaf is done when no longer pink inside, juices run clear, and a meat thermometer inserted into the center reads 160 degrees Fahrenheit.
Drain the canned veggies REALLY well; I remove the lids and then press, with the lids, down into the cans, in the sink to get as much liquid out as possible; slice the sliced water chestnuts into thin strips (sounds silly but this is how I do it); chop up the mushrooms into 1/4-inch pieces. Combine the bean sprouts, mushrooms, water chestnuts, green onions and whatever meat you've chosen in a mixing bowl; make a well in the center and crack the eggs in there, then break up and 'scramble' the eggs; then just mix the whole dang thing like heck, you should have a nice, eggy mixture where the eggs and other ingredients are about equal in proportion; too much egg and your patties will run, too little egg and the patties won't hold together. Heat about a 1/4 cup of oil until hot but not smoking in a good, solid, frying pan; working in batches, add the egg mixture in about 1/4 cup amounts with a large spoon, patting them into circles and 'scooping' the runny side egg mixture into the patties as you work; mix the egg mixture before adding to the pan as the solid ingredients tend to fall to the bottom of your mixing bowl. check the bottoms of the patties and turn them over and cook until they become a nice, golden brown; put them on a serving platter to keep warm in the oven, they keep warm very well for quite a while without losing quality. Repeat the above step with remaining egg mixture, adding extra oil as needed to the frying pan; the magic formula here is a good, hot, frying pan with enough oil to 'seal' the egg mixture so it doesn't run too much. Sauce: Combine water, chicken bouillon cube and soy sauce in a pot and bring to a boil; combine cornstarch and water and then stir that mixture into the boiling broth/soy sauce mixture until thickened (I suggest doubling this, we always consume the sauce). Serve the patties over steamed rice, with the sauce. Freezing tips: This stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when you're ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350°F for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!
Combine water, salt and oat bran in a saucepan. Stir well. Bring to a boil. Reduce heat and cook 3 to 5 minutes, stirring frequently.
Spray a large piece of heavy duty aluminum foil with non-stick cooking spray. Open both bags of Simply Potatoes and pour onto aluminum foil. Dot with slices of butter. Fold aluminum foil up around potatoes and pour Worcestershire sauce and chicken broth over potatoes. Sprinkle with shredded cheddar. Seal edges of aluminum foil and grill covered on medium heat for 35 to 40 minutes. (This meal can also be made in the oven, but is not quite as tasty without the grilled flavor. Bake at 350 degrees in the oven for about 45 minutes.).
Mix together walnuts, cocoa, cinnamon, 1/3 c sugar and set aside. Preheat oven to 350 degrees. Grease a 10" bundt pan. In large bowl of electric mixer, cream butter with 1 1/2 c sugar until blended. Increase speed to high and beat until light and fluffy. Add eggs, sour cream, orange rind, vanilla and mix. Add dry ingredients and beat at low speed until mixed. At medium speed, beat for 3 minutes. Spread half of batter in prepared pan, sprinkle with nut mixture, top with remaining batter. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool coffeecake in pan on wire rack for 10 minutes. Remove from pan and cool completely. Sprinkle with confectioners' sugar to serve.
In a mixing bowl,mix together the lemon juice through to the honey.Add the chicken and coat well.Set aside for 45 minutes. Preheat the grill to a medium heat.Add the coriander and chilli to the chicken and place the whole lot in a flameproof dish ( I use a baking tray lined with foil). Brush the chicken with a little sunflower oil if you wish,and then grill the chicken for about 15-20 minutes,turning and basting occasionally,until cooked through and browned.
The preparation is as follows: Heat the water in a large pot, add tomato, onion, garlic, salt and chicken. cook for 15 minutes from when it starts off steam. Remove chicken, let cool a little and slice it. Reserve it. Add the corn cobs and potatoes and let cook for 10 minutes from when it starts off steam. It is possible that the Creole potato fade away, but this is what makes giving consistency and thickness to the soup that is key. Serve and decorate with sliced chicken and cream. The result will be this:. Really hope you enjoy it and sometime you can do it directly from my city.
In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let cool. When you can handle roll into small balls then roll in cane sugar.
Layer lettuce in bottom of glass pan or bowl. Sprinkle with salt and pepper. Add over the lettuce all of the following ingredients in layers in this order: eggs, peas, celery, bacon. In a bowl, mix mayo with sugar. Spread (with a spatula) on top of mixture so that it's all covered. Sprinkle with salt and pepper. Sprinkle with cheese and lastly, onion. Cover and refrigerate overnight. When ready to serve, can toss altogether or leave as is for presentation.
Combine egg, onion powder, basil, parsley, ketchup, Parmesan cheese, garlic, pepper, salt, olive oil and bread crumbs in a large mixing bowl. Add ground beef, mixing well, but be certain not to over-mix. Shape into eight 3/4 inch thick patties. Preheat grill for high heat. Place burgers on grill and reduce heat to medium. Cook for 14 to 18 minutes. When done, remove from grill and serve warm with buns and condiments of choice.
Preheat oven to 400°F. Grease a 9 inch pie dish. In a small bowl, add the ingredients in the order listed. Use a slotted spoon to stir the ingredients until the batter is smooth. Pour into the pie dish and bake 30-35 minutes or until the center is firm. Let rest 5-10 minutes, cut into wedges and serve.
Prepare frozen tortellini according to package directions. Drain and cool. Get out a plastic bowl to store the kebabs. Cut your block of cheese into small cubes. On each toothpick, place 1 tortellini, 1 black olive, 1 block of cheese, 1 slice of pepperoni (may cut in half or fold if too large), and 1 green olive. You can vary the order in which you place the ingredients. Place all of the toothpicks in the container and pour the Italian dressing over all. Cover and refrigerate overnight to marinate. When ready to serve, take them out of the container and lay them on a pretty lettuce lined platter.
Mix all ingredients together. Use immediately or cover tightly and refrigerate for up to a week. For beef, pork and all poultry.
Mix spices and sugar together to make a dry rub. Rub into ribs on both sides. Place ribs in a Zip Lock bag and refrigerate for 8 hours or over night. Line bottom pan of oven with Aluminium foil. Line rack with aluminium foil and cut drain slots with a sharp knife. Place ribs on 1 inch rack and cook on high for 18 minutes. Turn ribs over and cook 18 minutes more, or until internal temperature is 160 Deg. Serve with your favorite warmed BBQ Sauce.
In a heavy soup pot, brown the sausage. Now add the onion, carrots, Yoshida's, chicken bouillon, pablano pepper, salt and pepper. Brown all this very well,about 20 minutes. Add the stewed tomatoes that you chop in a blender, water, all the vegetables,a nd the penne pasta. Cook all together until the pasta is cooked. I usually just let it simmer. Add more water if needed. You can add whatever vegetables you like.
Put the orange juice, peanut butter and curry powder in blender container; blend until smooth. Place the chicken strips in a medium bowl, pour the orange juice mixture all and stir to combine. Cover the chicken and place in refrigerator for 1 hour. Remove the chicken from the marinade; discarding marinade,. Spray a grill pan with nonstick cooking spray; place chicken strips on top along with bell pepper strips and cook over medium coals 10 to 15 minutes, turning frequently, until pepper is tender and chicken is no longer pink in center. Spoon cooked chicken on top of rice and garnish with coconut and raisins.
put chopped chocolate in a bowl. in a small saucepan bring cream to a boil, pour over chocolate. sit 2 minutes, whisk until smooth. let cool then cover with plastic wrap right on the ganache and refrigerate until cold. beat until smooth and spreadable. *you will want to double this recipe to fill and frost a 9 in layer cake. this makes enough for a thick filling.
Preheat oven to 400°F. Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice. Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts. Stir the wet and dry ingredients together until just moistened. Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Blend all ingredients except cilantro and cook for 2 hours, uncovered. Sterilize canning jars. Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar. Water bath the jars for 15 minutes.
Preheat the oven to 170C/Fan 150F/Gas Mark 3. Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth. Beat the eggs and sugar together, then pour over the chocolate cream. Strain the mixture; divide between six 150ml/1/4pt ramekin dishes. Place in a roasting tin; pour boiling water from the kettle to come halfway up the outside of the dishes. Bake for 30 mins or until just set but still a little wobbly in the centre. Cool. Chill for at least 4 hours. Serve decorated with creme fraiche and chocolate curls.
Heat oven to 350°F Grease and/or like 6 jumbo muffin cups. In a large bowl, beat together egg, sour cream, buttermilk, orange juice and zest, lemon zest, oil, molasses, ginger, vanilla, stevia, bran twigs and 12-grain hot cereal. Let stand 10 minutes. Stir in wheat germ, flour, baking powder, baking soda, cinnamon and salt until just combined, then fold in the dried kiwi. Portion into the muffin tin and bake 42 minutes. Cool in the tin 5 minutes, then remove to a wire rack and cool completely.
Crush garlic cloves and stir into 1/4 cup of oil - set aside. Cut up chicken into nugget size pieces (note i have also done this leaving the breast whole and cooking a little longer - its very yummy). In a bowl, mix the no-egg and water to make a paste - add more water if the paste is too thick to coat the chicken, more no-egg if its too watery. Fill a second bowl with the polenta. Dunk the chicken into the no-egg paste, then into the polenta bowl, ensuring the chicken is fully covered. When all chicken is coated, heat the "garlic oil" in a pan, add the nuggets and cook until golden. Great on their own for nibbles or with a salad and veges for a meal.
Brown meat on all sides in oil in cooker. Mix all other ingredients and add to cooker, coating meat. Cover and cook 50-60 minutes after control jiggles. Cool cooker normally for 5 minutes, then place under faucet to depressurize. The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.
Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Cut 1 lemon crosswise into slices 1/8 to 1/4 inch thick discarding ends; set aside. Juice the other lemon. Sprinkle both sides of chicken breasts generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Coat chicken with flour, and shake to remove excess. Heat heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Add 2 TBSP oil and coat pan bottom. Lay half of chicken pieces in skillet. Saute without moving them, until lightly browned on first side, 2 to 2 1/2 minutes. Turn chicken and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove pan from heat and transfer chicken to plate in oven. Add remaining 2 tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat. Add garlic to now-empty skillet and return skillet to medium heat. Saute until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.
In a large bowl- combine all ingredients except shrimp & set aside. Go ahead & preheat your grill to medium heat. Toss shrimp in baste mix & grill on lightly oiled grill. Turning once, cook 4 minutes on each side. Baste shrimp once more before serving. Serve on top of warm fruit salsa. Warm Fruit Salsa: In saute pan over medium heat- saute oil, onions, garlic and jalapenos for 2- 3 minutes. Add fruit and tomatoes, cooking for 2 - 3 minutes, don't stir or over-mix as fruit will break up. Add cumin, coriander, lime juice & hot sauce. Cook 1 - 2 minutes, the fruit should be warm, not mushy. Add chopped cilantro when ready to serve. Serve on top of warm fruit salsa.
Preheat a large soup pot. Drizzle pot with 1 tablespoon olive oil. Add fresh asparagus, onion and celery. Saute until asparagus is bright green. Add chicken stock and thyme. Bring to a boil and reduce to medium heat. Boil until vegetables are very tender. Using an immersion blender or regular blender, puree soup. Add yogurt and lemon juice. Heat through and serve.
Combine all ingredients and marinate chicken overnight. Remove and grill, saute or bake. Baste with marinade ONLY during the. first several minutes of cooking. Top each breast with a slice of. muenster or provolone cheese and broil just until cheese starts to melt. Cook until chicken juices are no longer pink.
In a bowl, mix bread crumbs and 2 tablespoons oil until well combined. Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined. Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.