HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl. Add chicken and toss to coat. Let stand 30 minutes. Meanwhile, bring 2 3/4 cups water to boil in medium saucepan. Add rice; return to boil. Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes. Uncover; let stand until cool. Season chicken. Heat large nonstick skillet over high heat. Add chicken with marinade to skillet and saute until golden-brown and cooked through, about 4 minutes. Cool. Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl. Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper. Season to taste. Line bowl with lettuce leaves. Spoon salad into bowl. Sprinkle with remaining green onion and serve.
Cut pork across grain into 1/4 inch wide strips; coat with mixture of garlic and 1 tbs. Stir-Fry Sauce. Let stand 15 minutes. Meanwhile, cook noodles only (not seasoning packet) in 2 qts boiling water 2 minutes; drain. Heat 1 tbs oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Reduce heat to medium-high; heat remaining vegetable oil in same pan. Add onions; stir fry 1 minute. Add broccoli and 2 tbs water; stir-fry 3 minutes. Stir in pork, noodles, and remaining stir-fry sauce and pepper. Cook, stirring well, until all ingredients are coated with sauce. Add sesame oil and toss well to combine.
Place soup and all ingredients in a microwave-safe 2-quart dish. Stir and mix till smooth. Microwave till cheese is melted, about 5 minutes (stirring about two or three times). Serve hot with bread cubes for dipping.
Melt butter in a small skillet, over medium low heat. Add onion and celery and cook, stirring occasionally, until slightly softened, about 5 minutes. Add potatoes, beets, pork, and broth; season with salt and pepper. Cover and reduce heat to low. Cook until most of the liquid is absorbed and celery is tender. Uncover and cook until all the liquid evaporates and the edges start to brown, about 5 to 6 minutes. Turn and brown other side. Garnish with parsley.
Coat a 9x9-inch square baking pan or a small casserole dish with cooking spray. In a medium saute pan over medium-high, crumble sausage and cook until lightly browned, 6-8 minutes. Drain any excess oil in the pan, then set aside. In a medium bowl, whisk together eggs, milk and maple surup. To assemble, fit 4 slices of the bread into the bottom of the prepared pan. Yo may also need to trim the bread. Arrange sausage meat over bread, then top with 6 slices of cheese, breaking as needed to arrange in a single layer over all of the sausage and bread. Arrange remaining bread over the cheese, then top with remaining cheese. Pour egg mixture over top. At this point, the pan can be covered and refrigerated overnight, if desired. Otherwise, heat oven to 375F and let the french toast rest for 30 minutes to allow the bread to absorb the egg. Bake for 30-40 minutes or until puffy, golden brown and set. Serve warm.
In a food processor, combine all ingredients except the garnishes; mix thoroughly. Serve in a bowl garnished with tomatoes and cilantro. Serve with Tortilla chips and/or assorted raw vegetables.
Beat eggs and oil till foamy. Add flour, soda, salt, and cinnamon. Fold in rest of the ingredients. Pour into greased 9 x 13 x 2 pan. Bake about 40 minutes at 350 ° F. blend all ingredients until creamy (add few drops of milk if necessary). Spread on warm cake.
Combine chocolate, Irish Mist and coffee in small saucepan. Cook gently over low heat until the chocolate melts. Add sugar and salt, stirring until sugar dissolves. Remove from heat and COOL. Beat egg yolks, add cooled chocolate mixture and stir over LOW heat until smooth. Whip cream until stiff. Reserve 1/4 cup for garnish. Fold the remaining cream into the chocolate mixture. Spoon into six Irish coffee glasses and chill. Garnish with remaining whipped cream and serve. Serves 6. Irish Heritage Cookbook.
Preheat oven to 350. Arrange fish in a shallow baking dish. Salt and pepper liberally. cover with sliced onion and dot with butter. Bake 20 minutes or until fish flakes easily. Mix mayo, mustard, vermouth and Tabasco. Pour over fish and broil 2-3 minutes, until brown and bubbly. sprinkle parsley over top of dish. Serve hot with lemon wedges.
Heat the water to boiling in a 2-quart saucepan and add the quinoa. Lower the heat to medium-low and cover. Cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and cool. When the quinoa has cooled, add the remaining ingredients. Taste and adjust the seasonings if necessary. You can serve it right away, but it's better to let the flavors marry in the refrigerator for a few hours.
For conventional oven: Spray bottom of a 9x13 inch pan with cooking spray and pour in the apple pie filling. (For a lighter version, use 1 1/2 cups unsweetened applesauce). Pour in the spice cake mix ontop. Cut up butter or margarine and place in dollops ontop of the cake mix. NOTE: When I make this at home I omit all butter and increase water to 1 cup to make it healthier, but if you want the real deal use the butter. Pour 1/2 cup of water slowly overtop. Bake at 350 degrees about 20 minutes*IMPORTANT* After the first five minutes or so take the pan out and stir the mixture so that the water gets evenly distributed throughout the cake, otherwise the top will burn. For Dutch oven: Spray the bottom of a 10 or 12 inch dutch oven with cooking spray (I used 12 inch) and pour in the apple pie filling. Pour the spice cake mix overtop. Cut up the butter or margarine and put dollops ontop. Slowly pour 1/2 cup of water overtop. Place in the coals of a small/medium fire and shovel coals ontop of the oven for even baking. After about 5 minutes of baking, remove oven from fire and stir well the contents. ROTATE the dutch oven approximately every 5 to 10 minutes to prevent one side from burning. Depending on heat it takes 25-45 minutes to cook. Pull the dutch oven out of the fire when the center of the cake is springy but not hard, as the cake will continue baking until it is served.
Whisk together flour, salt, and baking powder in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar. Add dry ingredients and mix until incorporated. With mixer running, add egg, milk, vanilla, and almond extract; mix until incorporated. Transfer dough to a lightly floured work surface. Divide in half and shape into 2 discs. Cover each with plastic wrap, and refrigerate for at least 1 hour. Preheat oven to 350°F and line baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool completely.
Mix last 8 ingredients together. Put meat into large ziplock bag or roaster. Add brine mix together cover and refrigerate over night. Next day drain brine Rinse meat in strainer with cool water. Pat dry with paper towel then put in dehydrator. Set temperature to 145 F for 1 hours. Then turn down to 125 F for 6-7 hours. Check jerky after 5 hours.
Layout 1 can of crescent roll dough flat in cake pan. Bake at 350 degrees for 10 minutes. Brown sausage and drain. Mix sausage with cream cheese. Spread mixture over dough. Mix eggs and pour over sausage mixture. Spread cheese over eggs. Layout crescent roll dough flat over cheese. Bake for 25 minutes at 350 degrees. If I don't have sausage on hand, will use hamburger and season with favorite hot sauce. Also, the original recipe calls for 2 cups cheddar cheese and 3 eggs scrambled (cooked). The baking time can then be cut back to 15 minutes, if eggs are already cooked.
Preheat the oven to 350°. Saute garlic in olive oil over moderate heat in a small saucepan until soft and golden, 7 minutes; discard the garlic. In a heat resistant dish or pie pan, toss diced bread with 1 tablespoon of garlic oil. Bake for 6 minutes, or until crisp. Leave the oven on. Whisk eggs with Parmesan, cream, chives and tarragon in a medium sized bowl; season with salt and pepper. Whisk in 1/4 cup of the garlic oil. In a 10-inch nonstick ovenproof skillet, heat the remaining garlic oil until shimmering. If using a cast iron pan, make sure it is coated well with oil. Whisk the eggs again and add to skillet. Cook without stirring for 1 minute, until just set around the edge. Lift the edges of the fritatta with a spatula and tilt the pan so the uncooked egg can seep underneath. Continue until the eggs are mostly set, 3 minutes. Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons. Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve.
In a medium skillet, combine the 2 cups apple juice and sliced apples. Simmer gently until apples are fork tender but not mushy, turning apples frequently. Remove apples from juice using a slotted spoon and place in an oven safe dish. In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar. Blend a few seconds until smooth. Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth. Pour thickened mixture over apples and serve. Please note the cooking time is an approximate.
Prepare the rice vermicelli according to package directions; set aside. In a large skillet over medium heat cook the ground beef with green onions, jalapeno pepper (if using) carrots, bell pepper, ginger, garlic and curry powder until the meat is completely cooked through (about 15 minutes) drain fat. Add in beef broth, soy sauce, chili paste and sugar; bring to a boil over medium heat stirring and simmer for 5 minutes. Season with black pepper to taste and salt if desired. Reduce heat to low and add in the cooked noodles and chickpeas; toss to combine until heated through. Sprinkle with green onions.
Chop tomatoes and put them with juices into a large bowl. Chop onions and combine them with tomatoes. Stir together. Combine the rest of the ingredients and stir. Store overnight for best flavor.
Mix together sour cream & soup. Add salt, pepper, onion, cheese, & margarine. Add hash browns, making sure they are broken up. Put in a greased 9 x 13 pan (I use a glass pan). If you wish, mix 2 cups crushed corn flakes and 1/4 Celsius melted margarine and put on top of potatoes. Bake 1 hour in 350 oven.
Peel and cube (1/2 inch cubes)potatoes. In a large pan or skillet add oil and cubed potatoes, cook on medium heat until slightly golden but potatoes will still be firm. Add onion, onion and garlic powder and salt and pepper. Mix well and continue cooking until potatoes are cooked. Serve with sour cream or ketchup.
Place rice, milk, sugar and vanilla into an ovenproof dish and stir well. Cut butter into small lumps and add to the dish. Sprinkle generously with grated nutmeg. Bake in a 150°C oven for about 2 hours.
Pre heat the oven to 450. Peel and cut the each potato into 8 wedges. Place on a lined & sprayed cookie sheet. Bake for 40 minutes. After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs. Place chicken, frozen spinach, peppers, mushrooms, salt & pepper in the pan and cover. Cook for about 10 minutes and flip the chicken. You will want to cook the chicken until the juices run clear (about 10-15 more minutes). When the chicken is done, you should only have a few more minutes until the potatoes are done. Turn off the heat under the chicken but keep it covered until you are ready to serve. Serve with a salad.
Heat chicken stock and 1 tablespoon butter in a medium pot with a tight-fitting lid. When the liquid boils, add in the raisins and couscous; remove pan from heat. Stir the couscous and place the lid on the pot; let stand. Heat a large nonstick skillet over med-high heat; add in the olive oil. Add the chicken in a single layer and season it with salt and pepper. While the chicken browns on all sides, trim the rough tops and the root ends off the leeks. Cut the leeks in half lengthwise, then cut them into 1-inch half moons. Place the leeks in a colander and run them under cold water. Separate the layers to release the dirt and grit; rinse well, then drain well. Add the leeks to the chicken and wilt 2-3 minutes. Add in the wine and let it cook down by half, 3-4 minutes. The leeks should still have some color but should be tender and the chicken should be cooked through. Add in the remaining 1 tablespoon butter and swirl into the sauce. Fluff the couscous with a fork and stir in the parsley. Place a bed of couscous on each dinner plate; top with chicken and leeks.
Pour drinks into a shot glass pouring the amaretto first then add the bailey's. Next add whipped cream. This drink is drunk without the use of the hands. The individual drinking this shot grabs it with his or her mouth, lean back, and swallows. Bon appetit!
Preheat oven to 375. Line a baking sheet with parchment (preferable) but you can use aluminum foil with a light spray of cooking oil. Melt butter and cook onions for a few minutes, until soft. Add garlic and cook for another minute. Beat eggs in medium bowl. Add cooked onion, spinach, feta, parmesan, bread crumbs. Add salt, pepper, & nutmeg. Mix well with fork. Place one unfolded sheet of puff pastry on the parchment or sprayed aluminum foil. Spread the spinach mixture over the pastry, leaving a border of one inch all around the edges. Keep the spinach flat; do not pile high. Brush the edges with the egg wash made with the last egg. Cover with the second sheet of pastry that has been slightly flattened with a rolling pin to one inch bigger than the first sheet. (This ensures all the spinach will be covered). Press edges together with fingertips or fork, making sure mixture is sealed well. Brush just the top with egg wash, careful not to drip any down the sides. Cut a few slits in the top with a sharp knife to allow steam to escape. Bake 30-40 minutes, until golden brown. Can be served hot or at room temperature.
In a large saucepan combine broth, water, salsa and tomatoes. Bring to a boil, then reduce to low and simmer. Meanwhile, saute onions and green pepper until tender. About 3-4 minutes. Add onions, green pepper, pinto beans, corn, tortellini and cumin to saucepan. Simmer on low for 30 minutes. Add half and half. Heat a few more minutes. Do not boil. Garnish with cilantro.
Preheat oven to 350°F. BASE: Combine the flour, butter, and brown sugar in a small bowl, using an electric mixer on low speed, until the mixture is crumbly. Press mixture firmly onto the bottom of an ungreased 13x9" baking pan; bake for 15 minutes, or until lightly golden. Meanwhile, make the FILLING: In a large bowl, stir together the sugar, corn syrup, eggs, melted butter, and vanilla until well blended. Stir in the cashews and chocolate chips. Pour the filling over the hot, partially baked crust; continue baking for 28-33 minutes, or until set. Cool completely before cutting into bars. Store covered in the refrigerator.
Saute onion, garlic and pepper. Season chicken (parsley, oregano, thyme, adobo, olive oil, whatever way you like). Add chicken, tomatoes, and wine. Cook on medium-low flame, covered, for about 20 minutes or until inside of chicken is no longer pink. Serving suggestion is white rice.
Marinate step:. Dice peppers and onions. Place in a large bowl. Add garlic. Chop the round steak into cubes and add to large bowl. Take the roll of sausage and break into pieces and place into the large bowl. You do not need to cook the sausage first. Add salt, pepper, liquid smoke, worchestershire sauce. Mix all ingredients in large bowl together. Cover the large bowl and let sit in the refrigerator over night. Cooking the chili. After you have marinated the mixture over night, you want to use a large skillet to start to brown the mixture. You will need to do this in batches as it will brown quicker and make it easier for you to keep stirring as you are browning. Don't be to concerned with making sure that the meat gets fully cooked as it will simmer in a pot for 3-4 hours. Do not drain your meat mixture as the juices from your meat mixture will be great flavoring for your chili. Once the meat mixture is browned you can dump it right into a large pot. Then you can add chili beans, crushed tomatoes. Add the seasonings chili powder, tabasco sauce, cumin and coriander, cayenne pepper. Stir your pot and let simmer. Simmer for 3-4 hours. You can top this chili with your normal chili topping or even use as a dip. Enjoy!
Saute onions, on low heat, in 1 tbsp of butter until just tender, but not brown. Set aside. In a large pot, add 1 tbsp salt to the boiling water, and cook pasta until al denta. Drain, but do not rinse. While the pasta is cooking, prepare the sauce. In a microwave safe measuring cup, mix the half and half with the milk, and heat for 2 minutes on high, in the microwave. Let sit in the microwave until ready to use. (This step is not crucial, but the sauce will thicken faster when using warmed milk.). Preheat oven to 350*. Spray a large casserole dish with cooking spray and set aside. In a medium sized saucepan, using medium heat, melt 1/4 cup of butter along with the black pepper. Once bubbling, sprinkle with 1/4 cup of flour. Allow a few moments for the fat to absorb the flour, then stir to combine. Carefully stir the warmed cream/milk into the butter/flour mixture and cook until thickened. This generally takes about 10 minutes on my stove. Remove from heat, and stir in the onions, hot chili sauce, ricotta cheese, and the 2 cups of shredded cheddar. Stir until the cheddar has melted. Taste, and add the optional salt if needed. Depending on your taste, you may also opt to increase the amount of hot chili sauce as well. Pour the sauce over the drained pasta and gently stir. Pour into the prepared casserole dish. Mix together 1 tbsp melted butter with the corn flake crumbs. Sprinkle over the pasta and top with the 1/4 cup shredded cheddar. Bake for 35 minutes or until the sauce is bubbling.
Sort your dried beans for stones and rinse. Bring beans and 8 cups water to a boil in a 6-quart or larger stock pot, and boil for two minutes. Cover the pot and then remove from heat and allow to sit undisturbed for 2 hours. After 2 hours, drain and rinse beans. Return to the stock pot with 6 cups water, and bring back to a boil. Once you've got it to a boil, allow it to then simmer covered for about 1 1/2 hours, with the top just slightly tilted to allow a little bit of steam to escape. Avoid the temptation to stir the beans or lift the lid! After the beans have simmered for almost 1 hour, begin cooking the chopped bacon in a separate saute pan. Before the bacon is fully cooked add the sliced onion and minced garlic. Allow to fully cook, stirring. Once the bacon is fully cooked through, add the can of diced tomatoes with chili. Cook for a few minutes to let the flavors settle, and then add 1 tablespoon Chili Powder, and 1 teaspoon Cumin. Cook a few minutes longer to allow the flavors to blend together. Do not drain! After the beans have simmered for the full 1 1/2 hours, check to make sure they're soft. Once they are soft, add the entire bacon mixture to the pot and stir in thoroughly. Add the remaining 1 tablespoon Chili Powder, 1 teaspoon Cumin, Juice from 1 lime, and Salt and Pepper to taste. Bring the beans back to a boil and allow it to simmer covered, top slightly tilted for at least 30 minutes, or until beans are fully cooked. Serve over rice, or alongside any of your favorite Mexican dishes!
Heat oven to 375°F Remove wrappers from chocolates. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie. CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
In a large pot heat oil. Add meat and sear on all sides. Remove and set aside. In pot pour off fat. Add onion, celery, green pepper, and garlic. Sautee about 3minutes. Add tomatoes with juice, tomato sauce, wine, rosemary, thyme, oregano, cinnamon and redpepper flakes. Bring to a boil. Add meat to simmering sauce, reduce heat and cover. Simmer low for 2 hours. Add carrots and simmer 30minutes longer. Serve.
Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes
In a large bowl, beat eggs until fluffy. Add sugar gradually, beating until mixture is thick and lemon-colored. Beat in vanilla and butter. Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk. Beat until smooth. Fold in zucchini and walnuts. Divide batter into four greased and floured 8 or 9-in. round pans. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed. Cool in pans 10 minutes; remove to wire wracks and cool completely. For frosting, beat all ingredients in a large bowl until creamy. Frost between layers and on sides and top of cake.
Preheat the oven to 350°F. Combine the brown sugar, flour, butter, salt, orange peel and all-spice in a medium size bowl. Blend with a pastry blender (or mix with your hand) until the mixture is crumbly and completely blended. Grease a baking pan. Spread half of the crumb mixture on the baking pan and pressed the mixture down evenly. In a small mixing bowl, combine the baking soda, sour cream and egg. Stir to mix well. Add the sour cream mixture into the remaining half of the crumb mixture. Blend well. Pour the batter over the crumb base. Sprinkle the top with almond flakes or chopped nuts. Bake in the 350F oven for 40 to 45 minutes or until the tester comes out clean. Serve warm with the Orange Whipped Cream Topping. Orange Whipped Cream Topping:. Whip cream until stiff. Stir in sugar, peel and liqueur. Let stand for about one hour to let flavors blend.
Place water, honey, and margarine in small saucepan. Heat over low heat until mixture is very warm (120-130°F). Place 5 cups flour, oats, salt and yeast in mixer bowl. Mix with dough hook on speed 2 (low) about 15 seconds. Continue mixing, gradually adding warm water mixture and mix for 1 minute. Add eggs and mix 1 minute longer. Still on speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans side of bowl. Knead on speed 2 about 2 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled. Punch dough down and divide in half. Shape each half into a loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch baking pan. Beat egg white and water together with a fork. Brush top of loaves with mixture. Sprinkle with oatmeal. Bake at 375°F for 40 minutes. Remove from pans immediately and cool on wire racks.
Preparation: Cook pasta according to package directions, just until tender; drain. Meanwhile, brown beef and sausage,seasonings into skillet; drain. Add cheese, bread crumbs, parsley cream cheese and egg. Stuff shells, set aside. Pour 1/2 jar of sauce into pan. Arrange stuffed shells in sauce. Top with additional sauce and Parmesan cheese. Cover and cook 30 minute Top with mozzarella and parmesan uncovered and cook additional 15minute. Serves 6.