HumbleIntelligence/food-ner-1-Million huggingface dataset:
FILLING: Heat oil in skillet.On high-medium heat, saute garlic and jalapeno until tender. Add cauliflower, coleslaw and saute until wilted, but still crisp.Put in bell pepper and green onion, saute another 30 seconds. Remove from heat and mix in cashews, sesame oil, salt and pepper. Keep aside to cool. Preheat oven to 400°F. ASSEMBLING AND BAKING THE EGG ROLL: Place egg roll skin in front of you, so it looks like a diamond, with the lower point towards you. Place 2 tablespoons of cooled filling just below the center. Fold the bottom point of the diamond over and around the filling. Next, fold the left and right corners over filling. Finish by tightly roll the egg roll like a burrito. Moisten the top corner with a bit of water. Repeat for approximately 15 more skins. Spray a baking sheet with cooking spray. Place your egg rolls seam side down on greased sheet. Use cooking spray to coat the top of the egg roll lightly. Bake for 10 minutes, turn sides and bake for an additional 8- 10 minutes, till sides are golden brown. FOR THE SWEET AND SOUR SAUCE: Stir all the ingredients together until well blended. Serve your egg rolls with the dipping sauce.
Preheat oven to 375°F. Grease and flour 12 muffin cups, or use paper liners. In a large bowl, using electric mixer, cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time. Sift the flour, baking powder and salt into a small bowl. Combine the coffee, milk, vanilla and almond extract in a small bowl. Alternately blend the coffee mixture and the flour mixture into the butter mixture. Stir in the nuts and coconut. Divide the batter among the 12 muffin cups. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes on rack and remove from muffin tins and cool.
In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using. Position a rack in the center of the oven and heat the oven to 475°F Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the potatoes with the infused olive oil, the salt, and a few grinds of pepper. Turn the potatoes out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Pick out and discard the pieces of lemon zest. Roast the potatoes until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, 5 minutes. Return the potatoes to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more olive oil. Season to taste with salt and pepper.
Soak ancho chiles in warm water for 30 minutes or until soft; remove from water saving 1/2 cup of liquid; remove stems and seeds and discard; then chop anchos into small pieces. Combine all remaining ingredients (including chopped anchos) and the reserved 1/2 cup of liquid (from soaking anchos). Place marinade over steaks (a resealable ziplock bag works nicely) for up to 12 hours (refrigerated). After marinating, bring steaks to room temperature, remove from marinade, pat dry with paper toweling, and prepare as desired. Makes about 1 cup of marinade, enough for several steaks.
Preheat oven to 400 degrees. Cut focaccia loaf in half horizontally; place cut sides up on a baking sheet. Combine caesar dressing and roasted red peppers in a food processor; process until smooth. Drizzle 1/2 cup red pepper dressing evenly over cut sides of bread. Sprinkle with goat cheese and nuts. Bake for 6 to 8 minutes or until lightly brown. Remove meat from chicken and coarsely chop. Sprinkle chicken over bottom half of bread. Top with salad greens, tomatoes and remaining dressing; cover with top half of bread. Cut into 6 wedges and serve immediately.
Dry fry the cumin & coriander seeds over medium heat, until they start to change colour and release an aromatic smell, then remove from heat. Place all the ingredients in a food processor or mortar and pestle and grind until the desired paste is achieved.
Preheat a stainless steel 10-12 inch skillet over medium heat for about 2 minutes. Rub tuna with 1 TBS fresh lemon juice and season with salt and black pepper. Put tuna in heated skillet. Cook tuna on each side for about 11/2 minutes. Remove from pan, and place on a plate. Add rest of ingredients to pan in order given, and cook for about 1 minute. Pour over tuna and serve.
Cook carrots on medium heat with 1/2 of the sugar for 15 minuts stirring well. Add Soya Milk and rest of sugar and cook for 15-20 minutes more stirring well. Top with Cashews and Dates and serve.
In a large, heavy stockpot or dutch oven, brown the Italian sausage, breaking it up to the consistency you desire. Add the onions and cook until they are soft. Drain the grease from the pot. Add garlic, crushed tomatoes, tomato paste, water, basil, oregano, parsley, marjoram, sugar, salt, pepper, and rosemary (if desired). When adding the water, consider how long you will be simmering. The water helps to merge the flavors, but you do not want the sauce to be too thin. If you will be simmering your sauce for a shorter amount of time, add less water. Stir all these ingredients together and bring to a slow boil. Stir in red wine. Simmer on low for at least an hour. Then add the cheeses and the heavy cream. Stir well, until the cream and cheeses are well blended into the sauce. Stir occasionally while the tortellini is cooking to prevent the sauce from sticking and to prevent the cream from scorching. Bring water to a boil in another pot for the tortellini. Add a little olive oil to prevent the tortellini from sticking. Once the water comes to a boil, add the tortellini. Cook according to the package directions. I usually reserve some of the sauce for spaghetti for another day -- I add some sauteed mushrooms then. I try to ration the sauce to the amount of tortellini. If you like lots of sauce, use all the sauce. But if not, save some for another pasta dish. It freezes well. At my house, it never lasts long enough to freeze!
Mix all the dry ingredients together first. Add in the carrots, applesauce, water, an raisins. Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all. Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE. Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!
Preheat oven at 350. Mix barbecue sauce, pineapple pieces, pineapple juice, ground ginger, honey and cornstarch in a bowl. Place chicken in a baking pan. Pour sauce over chicken Cook uncovered for 1 hour. Check chicken a few times during cooking so it won't dry out and baste chicken pieces as needed.
Place in a blender everything but 6 ice cubes, soda and garnishes. Blend till smooth.Place three ice cubes into two tall glasses. Divide the drink mix into both glasses. Top with seltzer or lemon lime soda if you want more sweetness. Garnish with mint leaves. Fer th' band 'o pirates: Place in a blender everythin' but 6 ice cubes, soda 'n garnishes. Blend till smooth.Place three ice cubes into a pair tall monocle. Divide th' drink mix into both monocle. Top wit' seltzer or lemon lime soda if ye want more sweetness. Garnish wit' mint leaves. Blimey!
Rinse the chicken well and pat dry with paper towels. Season generously with salt and pepper on all sides. In a large frying pan over medium-high heat, heat 2 T olive oil. Working in batches to avoid overcrowding of the pan, add the chicken and brown on all (3) sides, 3-5 minutes per side. Transfer to a bowl and set aside. NOTE: Properly browned & seared chicken ensures that the red wine will not seep into the chicken and discolor the breast meat. Add the remaining 2 T of olive oil. Add the onions and saute' until softened and lightly browned, about 5 minutes. Add the mushrooms and bell peppers and saute' until slightly softened, 3-4 minutes longer. Add the garlic and cook for 1 minute longer. Pour the red wine into the pan. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with their juices, tomato paste, parsley, basil and oregano. Season with salt and pepper if desired. Reduce the heat to med-low and simmer until the sauce is slightly thickened, about 10 minutes. Add the reserved chicken along with any accumulated juices back into the pan. Cover and braise, reduce heat to the lowest setting & simmer gently until the chicken is cooked through and opaque in color. About 20 minutes. I usually flip the breast over to ensure that the meat is cook through & through. NOTE: depending on the size of the breasts, this may take longer. Do not cover, the sauce will turn out very watery. If it becomes too thick, you need to add a bit some chicken stock or water. Add the vinegar and olives. Cook until the olives are heated through, about 3 minutes. Taste and adjust seasoning. At this point I like to debone & remove the skin to make it easier to eat at the table. Serve in warmed shallow bowls over white rice. Enjoy.
In medium saucepan, cook celery and onions in margarine until tender. Add remaining ingredients except milk. Heat just to boiling: cover and simmer for 7 minutes. Add milk, do not let it boil again.
Remove crust from bread so it is a white block, and cut into bite sized pieces (about 24 needed). Place squares on a baking sheet, brush with oil and toast for 5-7 minutes in a 400 degree oven, until golden brown. Toast walnuts for about 15 minutes at 350°, and chop finely. Mince chutney as fine as you can, set aside. Process turkey, cream cheese, pepper and shallots to thick paste. Reserve half of mixture in a piping bag. Spread a thin layer of remaining turkey mixture onto each toast square. With reserved mixture, pipe rosettes onto each toast square. Top with walnuts and place a small bit of chutney on top for garnish.
Soak the garbanzos (chickpeas) in water for 6 hours. there should be enough water to more than cover the chickpeas and allow them to expand. Drain the chickpeas and put in a large saucepan with 2 litres of fresh water. Simmer for 1 1/4 hours - or until the chickpeas are very tender. Drain the chickpeas, reserving about 1 cup of the liquid. Allow the chickpeas to cool (I often run them under cold water). Put the chickpeas in a food processor with all remaining ingredients - except the reserved liquid and the extra oil and paprika. Process until smooth and creamy looking, adding some of the reserved liquid until the desired consistency is achieved. Serve drizzed with olive oil and paprika.
Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids. Heat oven to 400°; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside. Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using. Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire. Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce. For Vegetarian use the water not the chicken broth.
Preheat oven to 375 degrees F. Mix all the ingredients together. Depending on the humidity, you may need to add a little more or less water. The batter should be the consistency of a very thick brownie batter. Refridgerate for about a 1/2 hour or longer, for best results. On a non stick cookie sheet or even beter one lined with nonstick foil, drop a heaping teaspoon of batter on the foil. Continue, making sure to leave a good amount of room, since the batter tends to spread. Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.
place shortening, sugar, salt, mace, lemon zest (if using) in a small bowl and pour over boiling water. Stir until sugar dissolves and shortening melts. Mix in evaporated milk and cool until warm (110-115°F). Sprinkle yeast over very warm water in large bowl. Stir until yeast is dissolved. Mix in the cooled shortening mixture into the yeast; beat in eggs. Add 4 cups of flour and beat hard with electric mixer at high speed 1-2 minutes or until smooth. SLOWLY beat in enough of the remaining 3 1/2 cups of flour to make a very soft dough (IT WILL BE STICKY). Place dough in large, well-buttered bowl, then turn dough in bowl to grease all over. Lay a piece of buttered wax paper on top of dough, then cover bowl with a lid. Place in refrigerator for 4-5 hours or until needed (it will rise as it stands in refrigerator). Add enough oil into deep fat fryer to a depth of 3 inches and heat to 360°F. BE CAREFUL PLEASE. Take out whatever amount of dough you need (1/3 of the dough should yield about 10 doughnuts) and roll out on floured board with floured rolling pin. Cut with 3" doughnut cutter and let stand at room temperature for 15-20 minutes. Fry doughnuts in oil, no more than 2-3 at a time (with their holes). Cook for 1 1/2 minutes per side (the holes will cook faster) or until they are rich caramel brown. Drain on crumpled paper towels as they come from the hot oil. Cool to almost room temperature and if desired, dip quickly in glaze (for the glaze: blend together confectioners sugar, boiling water, and lemon juice). Let them drip-dry on wire rack set over waxed paper. or roll in sugar or cinnamon sugar. **if you don't have a doughnut cutter, use a 3-inch biscuit cutter and a smaller biscuit cutter to make the center hole.
Bring to a boil all the ingredients then simmer to make tea stove top. Do NOT microwave! Drink 1/4 cup, three to four times a day. Good Health!
1. Combine meat, bread crumbs, egg, and half of garlic in bowl and knead gently until combined. Form mixture into 4 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate. 2. Add remaining garlic to skillet and cook until fragrant, about 30 seconds. Add tomatoes, water, and pasta and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until pasta begins to soften, about 7 minutes. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer. Off heat, stir in basil, and season with salt and pepper to taste. Serve.
Heat the crushed pineapple and add the jello. Stir until jello is dissolved. Cool about 15 minutes. Add the buttermilk and cool whip. Stir until blended and refrigerate until firm.
BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine. Preheat oven to 300 degrees Fahrenheit. Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine. In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs. Put butter on turkey, or between skin and breast meat. Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown. Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter. TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.
Rinse and pat the tofu dry, then slice it horizontally into 5 long rectangular slabs. Wrap in a dishtowel and press GENTLY all over to remove excess moisture. Stack up the tofu slabs again and slice them in half diagonally so you now have 10 triangular slabs. NOTE: If you are planning to grill them, you may want to leave the tofu in rectangles and slice them in half last thing, so they'll be easier to flip on the barbecue. Mix all other ingredients together and pour into a 9-by-13 baking dish. Spread the tofu slabs in the dish and turn them carefully, using a basting brush to make sure all sides are coated with sauce. Let rest for 15 minutes. NOTE: If time permits, you can prepare this a few hours early (even the night before) and let it marinate for stronger flavor. Bake for 20 minutes at 350°F, turning halfway through. If grilling, it's basically the same as anything else, but you have to be more careful about burning tofu than meat! Just grill till it reaches your desired done-ness (my crazy family likes it burned), basting occasionally with leftover sauce. Serve with baked potatoes, fries, steamed/grilled veg, salad -- endless possibilities! Leftovers taste GREAT crumbled in a sandwich with a little mayonnaise (or vegan version :-)!
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish. In a large bowl, combine all ingredients. Spoon into prepared baking dish and bake 45-50 minutes, or until hot and bubbly.
Place ingredients into a cocktail strainer and shake. Strain and pour into a hurricane glass packed with ice.
Mix hamburger, sausage, eggs, and onions well. Using a separate bowl, mix the ketchup, barbecue sauce, brown sugar, Worcestershire sauce, and garlic powder with a whisk. Combine most (but not all!) of the liquid mixture with the meat mixture and mix well. Using a large cutting board or other surface, knead the meat to get as much air out as possible. After meat is well kneaded (gently!) place into a greased bread pan. Using a rubber spatula, spread the rest of the liquid mixture on top of the meatloaf. Bake at 275 degrees Fahrenheit for 2-1/2 hours or until 175 to 180 degrees Fahrenheit internal temperature.
Preheat oven to 350 deg. Add 1/2 the butter (1/4 c) to 13 x 9 baking pan and put in the oven to melt butter. Combine Flour, salt and cayenne pepper. Coat Chicken in Flour mixture. Take pan with melted butter out of oven. Put dredged chicken thighs into pan, turning to coat with butter Bake at 350 F for 20 minutes. Mix brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter. Pour over chicken. Bake 20 minutes more or until chicken is tender, basting several times with drippings from the pan.
Preheat oven to 350. Stir all ingredients together except chocolate chips. Beat for 2 minutes on medium speed. Fold in chocolate chips. Pour into greased and floured bundt or tube pan. Bake for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then remove. Serve with whipped cream or vanilla ice cream.
Preheat oven to 350°. In a large mixing bowl combine eggs, sugar, oil, and vanilla, mix well. In microwave melt 2 tbsp butter-add cocoa powder, mix well, and cool. Grate zucchini. Add zucchini and cocoa powder mix to the bowl, mix well. In another bowl add flour, baking soda, cinnamon, salt. Blend dry ingredients into the zucchini mix. Toss chocolate chips with 2 tsp flour (this will prevent them from sinking to the bottom), add to the mixture mix in chopped nuts. Grease and flour 2 loaf pans. Pour batter into 2 loaf pans. Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool on rack for 10 minutes in the pans, remove and cool on rack.
Fill a martini glass with ice and top with water. This will get the glass chilled before pouring your tini. Add ice to your shaker. The more you add, the better chilled the tini will be. Add the vodka, schnapps and sweet-and-sour. Cover and shake vigorously for about ten seconds. Dump the ice and water from the martini glass. Strain the contents of the shaker into the glass. Garnish with a cherry, or sliver of granny apple, or lemon twist.
Put the pieces of asparagus stem in a steamer basket & steam for 8 to 10 minutes before adding the top pieces, then steam another 5 to 7 minutes or until all is crisp-tender. Drain & cool. In a large bowl, combine asparagus & the remaining ingredients, tossing to coat. Cover & refrigerate 3 to 4 hours or overnight.
Preheat oven to 350° F and line two cookie trays with parchment paper. In a medium bowl, whisk together the rice flour, rolled oats, and cinnamon. In a small bowl, combine the grated carrot, apple sauce, eggs, water and molasses. Make a well in the center of the flour mixture and add the carrot/apple mixture. Mix thoroughly together until it is well combined and is a semi-moist consistency. Using 2 teaspoons, drop teaspoon sized clusters onto the cookie tray. Bake for 20 minutes, or until golden brown. Remove trays from the oven and leave the clusters to rest on the cookie trays for 5 - 10 minutes. Remove clusters from the cookie trays and place on wire cooling racks to cool completely.
Into a hot wok, add 1 tablespoon of peanut oil. When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes. Turn over to cook the other side of the egg. Cook for another 2 minutes and remove from wok to a cutting board and shred egg into slivers. Using medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise. Put in cooked rice, salt, wine, and dark soy sauce, stirring until the rice is hot. Add egg slivers, and green onions. Stir for another minute and serve hot. NOTE: "There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too." - Stephen Yan.
Melt butter into the dish you plan to cook inches. In a seperate bowl, mix sugar, milk, and flour. Pour this mixture into your butter. DO NOT MIX! Sprinkle your 2 cups of peaches over the top of your mixture. Still not mixing the ingredients. Bake at 350 degrees for 1 hour.
Preheat oven to 375°F. Arrange potatoes in 13x9x2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. (Can be prepared 1 day ahead. Cool; cover and refrigerate. Rewarm potatoes in 350°F oven until heated through, about 20 minutes, before continuing). Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.