HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop. Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour. Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter. In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven. Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.
Quickly cook tortillas in hot oil until softened. Drain well on paper towels. Set aside. Saute onion in oil until limp. Drain. Place one stick of cheese and some onion onto each tortilla. Roll up. Place seam side down in lightly greased casserole. Combine enchilada sauce and chili in a medium bowl. Pour over tortillas. Bake at 375 until done (20-40 minutes).
Precook link sausage and cut into bite size pieces, set aside. In skillet, cook pepper until tender, stirring frequently. Add uncooked rice, tomatoes, prepared chicken broth and green onions. Increase heat to high. Bring to boil. Reduce heat. Cover simmer 15-20 or until liquid is absorbed and rice is tender. Season with salt and black pepper. Add in sausage and sprinkle with cheese to serve.
For the Cake: Beat eggs, sugar, all-purpose flour, corn flour (cornstarch), baking powder, cake stabiliser and fresh milk with mixer at the highest speed for 8 minutes or until the mixture becomes white and fluffy. Add in the melted butter and mixed slowly with wooden spoon until well incorporated. Stir in the cream cheese and mixed again slowly with wooden spoon. Prepared 2 baking pans 9 x 9 inch, greased with melted butter and lined with greaseproof paper. Pour the batter equal quantity to both pans. Bake in preheat oven 160 degrees Celcius, for 35 minutes. The cake is ready when tested with the toothpick comes out clean. Leave cakes in pans for 5 minutes before turning onto wire rack to cool. For the Filling: Melt the butter, corn flour (cornstarch), sweetened condensen milk and fresh milk. Keep on stirring until the mixture becomes smooth and sticky. This process could take about 25 minutes. Spread the filling on top of the first cake and top with the second cake. Spread the filling again on the second cake and sprinkle with the grated cheddar cheese. Chill before serving.
Put the prepared fish on to a plate slightly larger than itself, which will fit into your steamer (or you could put it into a large saucepan on an inverted saucer). Place all the remaining ingredients except the garnish on top of the fish; put in steamer and cook for approximately 20 minutes. Remove and garnish with coriander.
Combine the breadcrumbs, flaxseed meal, parmesean, and paprika in a small bowl. Mix the vegetable puree and egg together in a flat bowl. Slice or cube the tofu into bite sized pieces. You can use any shape you want, including cookie cutters. Sprinkle the tofu with the salt. Dip the tofu into the egg mixture, then roll in the breadcrumbs until the tofu is completed coated and you can't see the puree. Spray a large nonstick pan with cooking spray, heat the pan, then add the oil. Cook the tofu over medium heat 3-4 minutes to a side, being careful not to overbrown. Cook until the coating is crisp and golden on all sides. Note: the recipe for chicken nuggets is almost identical, but calls for using broccoli, spinach, sweet potato, or beet puree.
Use the reserved pineapple juice to make the 4 cups of water. Combine sugar, cranberries, pineapples and nuts in a large bowl. In a smaller bowl mix Jello with hot water/Juice till Jello is dissolved. Combine both the cranberries and Jello. Chill till firm.
In a large saucepan, heat the oil over medium heat. Add the onion and sautee for about 5 minutes or until just golden. Stir in the rice and water. Bring to a boil. Cover and reduce the heat to a simmer. Simmer, covered for about 45 minutes, or until all the water is absorbed. Remove from the heat. Preheat oven to 350°F Oil a 8x8 baking dish (ceramic or glass would probably be best). Stir in the spinach, feta and olives into the rice. Stir in the eggs. Pour into the prepared baking dish. Bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean. Let stand for 5 minutes before serving.
Preheat the oven to 400 F (200°C). Place sliced strawberries in a small bowl. Sprinkle with 1 tbsp sugar and 1 tsp vanilla essence. Stir gently. In a large bowl, combine scrambled egg, flour, milk, sugar and vanilla essence. Mix well until mixture is smooth. Leave aside. Heat 6-inch iron skillet over medium-high heat. Place butter in the skillet and melt it. Be sure not to burn butter. Remove the skillet from the heat, place it to the kitchen board and immediately pour the batter in the skillet. In this point, do not mix the batter once you pour it to the skillet. Just pour all batter in the middle of the skillet. When done, carefully place the skillet immediately to the preheated oven. Bake for 10 mins being sure not to burn the sides. Remove from the oven, prick the dough with fork in the middle (not the sides) and return to the oven for more 5 minutes. When done, arrange fresh strawberries to the top and serve for breakfast while it is still warm.
Heat oven to 220°C. Roast tomatoes and pumpkin with a splash of oil for 40 minutes or till very soft. Blend pumpkin and tomatoes with 1 cup of stock till smooth. Pass through sieve to remove skin and seeds. In a large pot heat a splash of oil and cook all the other chopped veggies for 5 - 10 minutes till soft. Add canned tomatoes and 1 remaining cup of stock. Simmer 25 minutes. Use a stick blender and blend both mixtures together or whiz till smooth in a food processor. Add chopped herbs if you like and season to taste. Serve over pasta of your choice.
The Milk: Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED--Homogenized milk will work fine. --Fresh farm milk will also work well but we encourage you to try with 1 gallon of store bought whole milk first.--Low fat milk will work but the cheese will be drier and less flavorful. You will need:--A 6 to 8 quart stainless steel pot. Aluminum or cast iron will not work.--A stainless steel or strong plastic slotted spoon.--A two quart microwave safe mixing bowl--measuring spoons--A thermometer which will clearly read between 80 - 120 degrees F. Prepare your work area: Do not prepare any other food while you are making cheese. Put all food products away. Move all sponges, cloths and dirty towels away from your work surface, wipe your sink and stove with soap and water. Finally use your antibacterial cleaner to wipe down all surfaces. Process: Crush 1/4 tablet of rennet and dissolve in 1/4 cup of cool un-chlorinated water and set aside to use later. Heat the milk to 90F and add 1.5-2 teaspoons of citric acid. This will bring the milk to the proper acidity to stretch well later. As you approach 90F you will notice your milk beginning to curdle due to acidity and temperature. When at 90F add your rennet (which you prepared in previous step) to the milk and stir in a top to bottom motion for 30-60 seconds -- then stop. Now turn the heat off (it may continue to rise as high as 105F or so). Let the milk remain quiet for the next 3-5 minutes during which it will form a curd. A longer set will result in a firmer curd. Cut the curds into a 1" checkerboard pattern and then scoop with a slotted sp0on into a heat proof bowl to be used in the microwave. (If the curd is too soft at this point let sit for another minute or so). You will now press this curd gently with your hand, pouring off as much whey as possible. Reserve this whey to use in cooking or making ricotta. Microwave the curd on HI for 1 minute. You will notice more whey has run out of the curd. Drain off all whey as you did before. Quickly work the cheese with a spoon or your hands until it is cool enough to touch (rubber gloves will help since the cheese is almost too hot to touch at this point). Microwave 2 more times for 35 seconds each and repeat the kneading as in the last step. Drain all of the whey off as you go. Knead quickly now as you would bread dough until it is smooth and shiny. Add salt near the finish. At this point the cheese should be soft and pliable enough to stretch like taffy. It is ready to eat when it cools. Form it into a ball and drop into ice water to cool and refrigerate. When cold you can wrap in plastic wrap and it will last for several days but is best when eaten fresh.
Prepare tabbouleh according to package directions, eliminating chopped tomatoes. Stir in cherries and lemon or lime juice. Refrigerate, covered, several hours or overnight. Serve on romaine lettuce leaves. Sprinkle with pine nuts just before serving.
Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve. Yield: 2 cups.
Blend oatmeal in blender. add next 4 ingredients in bowl with oatmeal. cut in butter and mix in buttermilk. Roll thin layer and cut in shapes. Bake at 400° 10 minutes. Yum Yum.
Mix boneless and sliced/cubed chicken pieces with chopped garlic, salt, pepper, soya sauce, and mustard paste. Set aside this marinated chicken in the fridge for 10 minutes at least. Meanwhile, you can chop bell pepper, onion, tomato and cucumber. In a bowl, mix all these vegetables with a pinch of salt+pepper and 2 tablespoons of vinegar. In a non-stick pan, pour 1 tablespoon of cooking oil and fry the marinated chicken mixture for 10 minutes or until the meat is cooked well. Tip: You can sprinkle 2 tablespoons of water on the chicken and once the water is dried, your chicken is nearly ready. Now add the vegetable mixture to the fried chicken in the pan. Cook the entire mixture for at least 10 minutes, stirring now and then. Tip: No need to overcook the vegetables with the chicken. Cut open your pita bread slices or halve the dinner rolls. Add cheese slices. Use any serving spoon to scoop in your delicious chicken+vegetable mixture from the pan to the pita slices/dinner rolls. Add chopped lettuce inside the pita slices or dinner rolls for finished effect. You're ready to devour these hot shawarmas! Optional Salsa Dressing: Mix the said measurements of ketchup, vinegar, sugar and salt in a small bowl and serve with hot shawarmas!
Chop vegetables, heat oil in a large skillet or wok over medium heat. Add onions, garlic, salt and vegetables to heated skillet. Mixing frequently, add basil and cook to desired tenderness.
Mash the garlic cloves with the salt and olive oil (the amounts are approx) making a paste. Add the paste, parsley and basil into the softened butter. Spread mixture on a halved loaf of french bread. Drizzle with a touch of olive oil. Bake at 350°F for 15 minutes.
In a small 1 qt saucepan melt butter over medium heat, and mix in Worcestershire sauce, garlic, lemon juice, celery salt, and parsley. Brush over steaks. Place on grill, brush more sauce on the steaks. Cook 5 minutes (the steaks cook fast).
Defrost bread dough per package instructions. Roll dough into a 6-inch-by-15-inch rectangle. Spread butter evenly over dough. Combine sugars and cinnamon in a bowl, and sprinkle evenly over butter. Roll dough into a log. Slice roll into approximately 12 (1-inch) pieces. Place slices on 2 greased pie plates and let them rise 3 to 4 hours. Preheat oven to 350 degrees. Bake rolls until dough is brown and sugar is bubbly, about 10 minutes. Let rolls cool slightly before spreading on the icing. To make icing, cream butter until fluffy. Add sugar, then vanilla. Add enough milk to make mixture fluffy. Serve rolls warm.
Preheat oven to 350°F. DO NOT USE BEATERS! Combine rice krispies, oats, coconut and chocolate chips; set aside. In a large bowl cream both sugars with margarine, add eggs then add oil and vanilla. Combine flour, baking soda and cream of tarter and stir into rice kripies mixture. Add to creamed mixture and mix until ll ingredients are blended. Drop or form into balls and place on a lightly greased cookie sheet, flattening with a fork. Bake for 12-15 minutes or until lightly browned.
place the potatoes in the bottom of the crock pot. Place in 5 quart or larger crock pot and pour 1/2 inch of water in the bottom. In a small bowl, combine the spices. Rub into the chicken. Place chicken on top of the potatoes. Cook on high for 2 hours. After 2 hours, switch to low and cook for 5 hours. Test for 160 degrees on a thermometer.
Slowly bring oils to heat over a low flame in a small pot. Stove top not microwave oven. Place flowers into a sterilized jar and pour warmed oil over them. Place cap on jar. Place jar on counter top for 2 weeks giving a slight shake daily. Strain through cheesecloth squeezing all the oil into a sterilized jar. Use as is or make a salve or lip balm with the oil. Store in a dark cabinet. Lasting about 4 months.
Cook peas until almost done, drain into a colander, and rinse under a light spray of lukewarm water. Allow to Drain. Heat oil in pan. Cut the 2 slices of bacon into cubes and place in the pan. Cut the 2 scallions into thin rounds and add into pan. Cook on medium heat for 10 minutes. Meanwhile, cook rice. Fold sugar into cooked rice, add the peas and 1/2 pound of shelled cooked shrimp, bacon and scallions, fluff with a fork, and serve immediately.
Combine flour, sugar, and baking powder. Set aside. Combine milk, oil, vanilla, and egg in a mixing bowl. Add dry ingredients, and stir just until mixed. Fold in rhubarb. Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full. Bake at 400 degrees for 20 to 25 minutes.
Preheat oven to 425°F. Prepare pancake: place 10-inch skillet with oven-safe handle in oven; heat until very hot. In blender, at medium speed, blend eggs, milk, flour, sugar, and salt until smooth. Remove skillet from oven; add butter and swirl until melted. Pour batter into hot skillet; bake until puffy and golden, 15 minute. Meanwhile, prepare comote: in bowl, toss bananas and berries with sugar and lemon juice. Spoon compote onto pancake; sprinkle with confectioner's sugar. To serve, cut into wedges.
Combine dry ingredients and medium bowl. Combine the rest of the ingredients and add to dry ingredients until just blended (there will still be some lumps.). Pour into a greased 8 inch pan. Bake at 350 for 35 minutes. Enjoy!
Sift flour in a large bowl. Dissolve yeast and apple in tepid water. Add to dry ingredients. Beat to a smooth consistency. Brush metal egg rings with oil. Heat rings in a frypan. Three quarters fill the egg rings with the mixture. Cook at low heat for 8 to 10 minutes or until surface holes appear. Cover pan and continue cooking for 2 to 3 minutes. Remove from pan and allow to cool. Repeat with remaining mixture. Toast and add your favourite choice of toppings.
Unroll crescent rolls and separate into triangles. Spread with sour cream. Sprinkle with onion powder. Top with bacon and small amount of cheese if desired. Cut each wedge into 2 equal wedges. Roll up. Place on foil lined cookie sheet. Bake 375 for 12-15 minutes until golden.
Add all ingredients except the butter and black sesame seeds in the order recommended for your bread machine. Process using the dough cycle. Preheat the oven to 450 degrees F. When the dough cycle ends, remove the dough from the machine and divide into 8 pieces. On a floured surface with a floured rolling pin, roll each piece into an 8-by-4-inch oval. Cover and let rise 20 minutes, or until doubled. Melt the butter for the topping. Brush the top of each naan with butter and sprinkle witht sesame seeds. Bake 7 to 10 minutes, or until golden. Lightly brush the bottom of each naan with water, stack, and cover, or eat as soon as they are cool enough to handle.
Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl and stir with a whisk to blend. Add the eggs, milk, molasses, oil, and vanilla and beat for 2 minutes. Add the water and stir it into the batter by hand. Pour the batter, which will be very thin, into a greased 9x13-inch baking pan and bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a wire rack. To make the frosting, combine the butter, peanut butter, and cream cheese in a large bowl and beat until fluffy. Slowly add the confectioners' sugar, beating to form a smooth frosting. Add the milk 1 tsp at a time until the frosting reaches the desired spreading consistency. Frost the cake and let it sit for 30 minutes before cutting.
In a large bowl whisk egg; add in buttermilk and 1-1/2 teaspoons garlic powder; mix to combine. Add in chicken breasts, using hands turn to coat completely in the buttermilk. Refrigerate for at least 5 hours. In a shallow bowl combine all breading mixture together until well combined (an 8 x 8 or 9 x 9-inch square baking pan works great for this). Prepare two plates or a jelly-roll pan (for placing the breaded chicken on). Place the chicken into a colinder and allow all the buttermilk mixture to drain. Dredge each chicken breast into the flour mixture until completely coated; transfer to a large plate or jelly-roll pan; allow to sit for 15 minutes then lightly coat once again into the flour mixture. Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of your skillet). Fry each breast until golden brown and cooked through.
For pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, Parmesan cheese, and salt. Cover and process until smooth; set aside. In a large skillet, brown steaks in 2 tablespoons of butter and remaining oil for 5-6 minutes on each side. Remove and keep warm. In the same skillet, saute mushrooms until liquid is gone. Cut each pastry sheet into an 8 inch sqare. Place a steak on each square. Spread steak with about 1 tablespoon of pesto; top with mushrooms. Bring opposite corners of pastry over steak and pinch seams together tightly. Place in a greased 15-in x 10-in baking pan, brush egg over pastry. Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand before serving. For gravy: melt remaining butter in the same skillet; stir in flour until smooth. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef bundles.
Divide butterscotch between two heavy glass mugs. Add a splash of cream soda while stirring to loosen up butterscotch. Add a scoop of ice cream to each mug, fill to the top with cream soda and stir a few times. Finish with a layer of whipped cream, butterscotch drizzle and sprinkles.
Put the beaf with the bones in a pot with the water. add salt and boil slowly. remove the scum from the top as it is formed. add the vegetables and cook slowly for 3 hours. remove the bones place the mixture in a blender.
Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.
Preheat oven to 350*. Mix first 8 ingredients together (eggs through vanilla). Pour into ungreased 3 quart baking dish. Sprinkle cake mix over top and drizzle with margarine. Bake for 25 minutes; top with nuts and bake an additional 15 minutes. Great topped with butter pecan ice cream or your favorite!
Place the 6 ounces of Greek yogurt into a bowl or container deep enough to stir vigorously. Stir to break up the yogurt. Add chopped mint. Mash mint leaves with the back of a spoon, into the yogurt, to release the flavour. Stir well to combine. Add tablespoon of honey. Stir to combine. Allow to rest or serve immediately. This can either be stirred directly into chunks of fruit, or places on the side of fruit, to be stirred in when you eat it. A favourite combination of Summer fruit that I serve this mixed into, is fresh peach chunks and blackberries! Also great over bananas and strawberries.
Heat butter and oil until foaming in a large, heavy-based saucepan. Add ginger, vegetables, curry powder and spices. Stir-fry for 2-5 minutes . Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks. Stir with a wooden spoon from time to time. Sprinkle with cornflour and stir in. Gradually add chicken stock, then milk, stirring constantly. Continue cooking, stirring, until soup thickens slightly and comes to the boil. Remove from stove and cool for 10-15 minutes . Process, blend or puree until smooth. Return to saucepan and reheat over low heat. Season to taste. Stir in cream and serve in piping hot soup bowls. I serve this with nice crusty rolls.
Preparation: Preheat oven to 425. Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray. Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles. Press cut out circles into pan. In a mixer, mix all pumpkin filling ingredients. scraping down sides to get it all incorporated. Using a cookie scoop, fill mini pie shells with filling. Mix chopped pecans, flour, and brown sugar. cut cold butter into mixture until crumbly. Bake mini pumpkin pies at 425 for 15 minutes. Sprinkle Streusel Topping on Pies. Then turn heat down to 350 and bake them for 25-30 minutes or until golden brown. Let cool completely before serving. refrigerate leftovers.
Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters. Place on ungreased cookie sheets. Bake in a 350°F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks. If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) Spread over cookies. (When not using, keep icing tightly covered to prevent drying.) *Note: One brand of meringue powder is Wilton. Look for the powder at kitchen, cake-decorating, and crafts shops.