HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Make the Marinade: combine all ingredients in a small saucepan, bring to a boil, and then lower heat and simmer for 5 minutes. Strain to remove solids and refrigerate until ready to use (you will be using 2 tablespoon of the marinade in the dressing). To Make the Dressing: Whisk together the dressing ingredients with two tablesploons of the marinade and set aside. At least two hours before serving: place the fish in a baking dish and pour on 1/3 cup marinade. To Finish the Dish: Preheat broiler on high. Start boiling water for the soba. Line four plates with spinach. When the broiler is ready, put in the fish (using an oven-proof pan). Turn after 4 minutes, adding more marinade. Cook for another 4 minutes or until the fish flakes easily and turns opaque. When the water boils, add the soba and carrots. Be sure to only cook for the time noted in the package direction - do not overcook. When ready, drain the soba and carrots and rinse with cold water, drain again and set aside in a mixing bowl. Toss with the dressing. To serve, mound the soba and carrots on the spinach and place the fish in the center.
1. Place all ingredients in a mixing bowl and mix well. Place sauce in an airtight container refrigerate until ready for use.
1. Add olive oil to large skillet over medium heat. Saute onions until soft and translucent. 2. In a bowl, combine ketchup and barbecue sauce,mixing well. pour mixture into skillet,covering onions entirely.Simmer 10 minutes, stirring occasionally. May be frozen and reheated.
Melt butter and let cool to room temperature. Thoroughly mix butter and yogurt. Refrigerate an hour. Use like sour cream.
Mix sugar, oil, eggs,& vanilla, Then add& mix walnuts, carrots, coconut, pineapple, flour,cinnamon,baking soda,& salt. Pour in a greased and floured 9 x 13 inch pan. Bake for 1 hour at 325. Frosting: Cream butter and cream cheese, add powdered sugar and blend really well. (sometimes it takes a little longer to bake than the recipe says).
Make pastry by sifting flour and rubbing in the first measure of butter. Add the water and knead until smooth. Roll out and line an 8" flan dish. Prick base and bake at 200 degrees C for 15 minutes. Make filling by melting the second measure of butter and the oil and frying the onion and garlic for about 10 minutes until soft but not browned. Add the mushrooms and cook for a further 3 - 4 minutes. Stir in the chick peas, parsley, salt and pepper. Put into hot flan case. Beat together the egg and milk and pour into flan case. Scatter cheese over the top and bake 40 - 50 minutes until set and golden brown.
Combine the rice and dhal in a bowl and rinse repeatedly until the water becomes clear. Soak for 30 minutes. Drain. Heat the oil in a frying pan and add the cumin. Fry until it starts to pop, then add the onion. Stir fry for around 4 minutes then add the tomato, ginger, chili, turmeric and vinegar. Stir fry until the tomato breaks up, around 5 minutes. Add all the ingredients to the bowl of a rice cooker plus around 600 ml of water (enough to just cover the rice/dhal). Cook for 10 minutes then leave to keep warm for a further 15 minutes without opening the lid. Add a little butter, mix well and serve.
Bring a large saucepan of water to boil. Add edamame and cook until tender, 4 to 5 minutes. Drain. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, about 3 minutes. Add zucchini and cook, covered, about 3 minutes more. Add garlic, cumin, coriander and cayenne. Stir in tomatoes and bring to a boil. Reduce heat, and simmer until slightly reduced, about 5 minutes. Stir in the edamame and heat through, about 2 minutes. Remove from heat and stir in cilantro and lemon juice.
Brown ground chuck with chopped onions. Drain well. Place all ingredients in stock or crock pot (including raw macaroni) and cook over low heat for 1-1/2 to 2 hours; stirring often. Can place in crock pot over low heat 5-6 hours or until vegetables are tender. *If you prefer your pasta al dente, then cook pasta separately and add to soup just before serving or add towards the end and cook until it is done to your preference. You can also use rice instead of macaroni.
Heat a deep skillet over medium high heat. Add olive oil and pancetta. Brown the pancetta 3 to 4 minutes then remove and reserve. Season the chicken chunks with salt and pepper, dredge in flour then add to the hot pan. Brown the pieces a few minutes on each side over high heat. Move the meat to the edges of the pan and add the onions, garlic and chopped figs. Saute 5 minutes. Combine chicken with onions and figs then add the wine and cook it down 5 minutes or until only about 1/3 cup remains. Add chicken stock, parsley, lemon zest and thyme to the chicken and stir to combine. Reduce heat to simmer cook another 10 minutes. If you would like a more sauce, pour another half cup of stock into the pan. Remove from pan & garnish with crisp pancetta sticks.
Heat apple juice and candies together till candies dissolve. Can do on stovetop, or heat in crockpot. Can easily be doubled, tripled etc.
Combine all ingredients except cranberries in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes. Strain syrup into a large saucepan. Add cranberries to syrup and cook over medium heat until berries burst, about 6 minutes. Cool. Transfer sauce to a medium bowl. Cover and refrigerate until cold. Can be made one week ahead and kept refrigerated. Freezes well.
1. 6 hours before cooking, mix all ingredients for the rub and apply the rub liberally onto the butt, cover with plastic, and store in the refrigerator. 3. Slice one onion and place in crock pot. 4. Put in the butt and cover with the other onion, sliced. Pour in the ginger ale. Cover and cook on LOW for about 12 hours, turning once or twice in the process to ensure more even cooking. 5. Remove the meat, strain and save the onion and 1/4-1/2 cup of the liquid. 6. With latex gloves, pull the pork apart by hand and add it back to the crockpot, discarding any remaining fat, bones, or skin. Most of the fat will have melted away. 7. Depending on how dry the pork is in the crock pot, add 1/4-/12 cup of saved liquid to keep the pork most. 8. Chop up the saved onion into tiny pieces and add back to the crock pot. 9. Stir in the barbeque sauce. 10. Continue to cook with the lid on for another 2-4 hours. 11. Serve on hamburger buns, topped with more sauce, coleslaw, and sliced pickles.
Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, combine mashed banana, maple syrup, vinegar, and milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick. Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.
Preheat the oven to 350'. Combine the flours and the oats. Set aside. Whisk together the water, oil, peanut butter and molasses. Slowly add the wet to the dry ingredients. Mix thoroughly. Allow to stand for about an hour to allow the dough to firm. Drop by tablespoons onto an ungreased baking sheet and press to flatten. Bake for 20-25 minutes until firm. ALTERNATELY: Follow to step 4, then set dough aside for an hour to firm or wrap in plastic wrap and leave overnight. Roll to 1/4-1/2 in thickness and cut into desired shapes. Bake for 15 minutes until firm. The treats will keep for up to 2 weeks in an airtight container.
Add ingredients in order suggested by Bread Machine manufacturer. Add 3 cups flour, spices, olives, & onion, and then add the last cup of flour before making the hole for the yeast. Bake on basic, medium crust, 2# loaf. Baking time is machine time.
Mix first 8 ingredients well and place in greased lasagna pan. Sprinkle with the sugar/cinnamon ( last 2 ingredients.). Bake at 325F for 45-50 minutes.
Position rack in lower third of oven and preheat to 400F.Butter 6-cup (1 1/2-quart) souffle dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming. Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape souffle base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in cheese. Transfer batter to prepared dish. Place dish in oven and immediately reduce oven temperature to 375F. Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
Mix in bowl and spread in shallow baking dish. Bake at 350 F at least 1 hour.
Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes, and shrimp. Season with grill seasoning or salt & pepper. Cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice, & chopped parsley. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.
For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften. Add the 3/4 C powdered sugar. Beat until combined. Add the 2 cups flour; beat until combined. Press mixture onto the bottom of a greased 13x9-inch baking pan. Bake in a 350° oven for 20 minutes or till golden. Meanwhile, for filling, in a large mixing bowl, combine eggs, granulated sugar, lemon juice, orange zest, the 1/4 C flour, and baking powder. Beat for 2 minutes with an electric mixer till combined. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon. Bake in a 350° oven for 30-35 minutes or till light brown and filling is set. Cool thoroughly in the pan on a wire rack. Cut into bars. Just before serving, sprinkle with powdered sugar. To store, cover and chill for up to 2 days. Make-ahead tip: Place cut bars into a storage container or freezer bag and freeze for up to 3 months. Thaw, covered, in the refrigerator for 24 hours.
In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes). Meanwhile toast the berries in a small saucepan until they just begin to smoke. Add in the vinegar; bring to a simmer; reduce to about 1/4 cup. Strain and discard the berries. Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy. Refrigerate until cold.
Whisk water, egg and oil in a large bowl until well combined. Gradually whisk in yeast, flour and then milk until smooth. Cover and stand at room temperature for 1 1/2 hours or until mixture has doubled in size. Caramel Sauce;. Combine all ingredients in a medium saucepan. Stir over a low heat until butter melts. Bring to a boil, simmer uncovered for or 5 mins or until thickened. Set aside to cool slightly. Heat enough oil until hot in a deep fryer or large saucepan. Toss banana halves in batter to coat, add to hot oil in batches and cook, turning occasionally until golden brown. Remove from oil, toss in cinnamon sugar and repeat steps with remaining bananas. Serve with ice cream and drizzled with caramel sauce. Enjoy.
For The Dressing: Whisk together vinegar, fish sauce, sugar, lime juice, garlic and red pepper flakes in small bowl; set aside. To make the meatballs, mix the pork, one tablespoon of sugar, black pepper, soy sauce, minced garlic and salt. Form into small meatballs. Heat a frying pan and brown the meatballs. When they are fully browned, remove from the pan. Don't clean out the pan. In the same pan, add the remaining 2 tablespoons of sugar and the remaining 1/4 cup of water. Stir to dissolve, then allow it to cook on high without stirring until it becomes very browned and bubbly. This is caramel. Add the final 1 cup of water and stir to combine. Return the meatballs to the pan and cook in the caramel sauce for 15 minutes, stirring occasionally to coat. Meanwhile, chop the peanuts, cilantro, cucumber, scallions and lettuce. Grate the carrots with a box grater. Place the noodles in large flat bowls first, arrange the meatballs along with the rest of the ingredients around the noodles in the bowl. Serve with Sriracha.
Heat the oil in a 5-qt nonstick Dutch Oven and saute the onions and garlic over low heat, stirring constanly for 5 minutes, or until the onions are soft and begin to brown. Stir in the lentils and add the chicken stock. Bring to a boil, lower the heat, cover and simmer for 15 to 20 minutes. Then stir in the tomatoes, tomato paste, hot pepper flakes, cumin, allspice, coriander, salt and pepper. Simmer for 10 to 15 minutes more, or until the lentils are soft but hold their shape. Meanwhile, boil and drain the pasta. Transfer the lentils and pasta to a large warm serving bowl. Sprinkle with lemon juice and toss lightly. Serve hot. Note: Rishta or "threads" are thin, ribbonlike fresh homemade pasta.
Defrost frozen chicken breast, if needed. In a small mixing bowl, mix together honey, soy sauce and ginger to create your marinade. Cut chicken breast into bite-sized pieces and marinate them in the honey mixture. Take the chicken and cover it in cornstarch, then in the beaten egg, then in the breadcrumbs. Deep-fry the chicken nuggets. Serve hot or cold.
Combine pepper, scallions, and black olives in a bowl and set aside. Blend cream cheese and salsa in a large bowl with an electric mixer and set aside. Slightly flatten chicken by laying each piece on a cutting board and press down on the thickest part of the chicken. Place 2 tablespoons of pepper mixture near the wide end of each piece of chicken. Starting with the widest part of chicken roll the chicken around the filling. Repeat with each chicken breast. Divide chicken evenly among 3 lightly greased eight inch square baking dishes. Divide cream cheese mixture evenly over chicken and sprinkle with paprika to taste. Wrap each dish in plastic wrap top with foil, label, and freeze. To use thaw one entree in the refrigerator. Preheat oven to 350 degrees F. Remove foil and plastic wrap and replace foil. Bake covered fro 1 hour.
Wash all peppers, cut off stems. Remove membrane and seeds from bell peppers, dice small about 1/8 inch pieces, the chunks will stay that size even after running through the Jam cycle, cut enough to fill 2 1/4 cups worth. Protect your hands with rubber gloves while working with the jalapeno peppers, if you want the jam to be spicy hot leave the seeds in the jalapeno peppers. (The first time I made this, I left seeds in one but thought it too hot.) Second time I made, I deseeded all halves and it came out too mild -- so next time I plan on cutting both jalapeno peppers in half, leaving seeds in 1/4 and deseeding the remaining 3/4. Cut into small pieces, about 1/8 inch. Attach kneading blade in the bread pan. Place ingredients into the bread pan as listed above. Carefully insert bread pan inot breadmaker, close lid, press the Menu button until the i1/2Jami1/2 program is selected, and start. When the Jam cycle is complete, open the lid and using oven mitts, remove the pan. Let jam cool. Using oven mitts to hold pan, use rubber spatula to pour the jam into a glass or plastic container. Cover and refrigerate to set, about 24 hours.
Mix everything together except the banana, and leave in the fridge overnight. When you are ready to eat breakfast, put the mixture in a blender with the banana, and blitz until smooth.
Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped. Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth. Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling. Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!
Tear mint leaves in half and put in cocktail shaker. Using a pestle or the end of a wooden spoon, mash the leaves until bruised and crushed. Add all the remaining ingredients except soda. Cover the shaker and shake briskly. Pour into a tall glass and top off with Sprite or 7-up. Stir once, garnish with a mint sprig and serve.
In a skillet over medium heat, saute onion and garlic in oil until tender; drain and set aside. Combine artichokes, eggs, cheeses, seasonings, and sauces in a large bowl; mix well. Stir in onion mixture and bread crumbs. Fill greased mini muffin cups 2/3 full. Bake at 325 degrees for 15 to 20 minutes, until firm and golden. Serve warm, sprinkled with additional parsley, if desired.
Place all ingredients, except tapioca pearl and ice, in cocktail shaker or thermos. Shake well for 10 seconds. Place Tapioca pearl into bottom of tall glass and pour shaken mixture over it. Put as much ice as you want into glass and serve with bubble tea straw.
Cut up pears. throw everything in a blender and voila, a healthy, tasty, green/(purplish) smoothie!
Cake: Position rack in upper third of oven and preheat to 425 degrees F. To candy pecans, place on a large ungreased metal baking sheet. Roast 10 minutes, stirring every 2 minutes. Combine brown sugar, cinnamon, and nutmeg in a medium bowl. Mix in 1/4 cup butter, and stir in hot pecans to coat thoroughly. Return mixture to pan and roast 10 minutes, stirring every 2 minutes. Mix in 2 Tbsp vanilla, and roast another 5 minutes, stirring frequently. Cool candied pecans to room temperature. See bottom Note! Preheat oven to 350 degrees F. Grease and flour three 8" round cake pans. Cream remaining 3/4 cup butter with 1-1/2 cups sugar in large bowl of electric mixer at high speed until very light and fluffy, about 6 minutes. Sift flour and baking soda into another bowl. Combine milk and remaining 1 Tbsp vanilla in measuring cup. Add dry ingredients and milk mixture alternately to butter mixture, beating at high speed until well blended, scraping down sides of bowl occasionally. Gently stir in candied pecans. Beat egg whites until frothy. Add remaining 1/2 cup sugar 1 Tbsp at a time, beating at high speed until mixture is stiff but not dry, about 2 minutes. Gently fold beaten egg whites into batter in three additions. Divide batter among prepared pans, forming a slight depression in the center of each. Bake until a toothpick inserted near the center comes out clean, about 40 minutes. Cool 10 minutes in pans, then invert onto wire racks, and cool to room temperature. Cake Glaze: Heat water and sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat, and bring mixture to a full boil. Remove from heat, and stir in vanilla. Immediately brush hot glaze over top and sides of each cake layer. Frosting: Heat sugar and water in heavy 1 quart saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil without stirring until mixture registers 230 degrees F (thread stage) on candy thermometer, swirling pan occasionally, about 15 minutes. Blend egg yolks in the large bowl of an electric mixer at high speed for 5 seconds. Decrease speed to low, and add hot syrup in a thin stream, and then beat at high speed until cool, about 10 minutes. DO NOT SCRAPE DOWN SIDES OF BOWL. Gradually add butter or margarine, beating at medium speed until smooth, about 5 minutes. Reduce speed to low, and blend in powdered sugar and vanilla. Add chopped pecans and beat at high speed until mixture is very thick. Thin frosting with cream if necessary. Stack cake layers on a serving platter, spreading 1 cup of frosting between each, refrigerating frosting as necessary to keep it firm. Smooth remaining frosting on sides and top of cake. Arrange pecan halves around top edge. Serve at room temperature. Note: If this does not sound rich enough for you, it can be made even richer. To do so, increase all ingredients used to candy the pecans by one half. After cooling, reserve one cup of the candied pecans and add these to the icing at the same time as the toasted pecans are added.
Brown ground beef, drain and set aside. Heat Olive oil in sauce pan. Saute finely chopped Onion, Green Pepper, Garlic, Habanero and Chipotle Chilis for about 5 minutes on medium heat. Combine everything in crockpot. Rinse Kidney Beans and mushrooms. Add to crockpot along with tomato sauce and spices. Stir well. Set crockpot on low for 3 hours. Or if using Dutch oven or Stock Pot, simmer on low for about the same time. Enjoy!
Cut off the tender asparagus tips at an angle, about a third of the asparagus stems. Boil the tips in 2 cups (500ml) water for 3 minutes, remove with a slotted spoon then blanch in cold water to keep the bright green colour, and reserve in a microwaveable bowl. Cut the remaining asparagus stems into rough 2cm pieces and boil, covered, in the same water with vegetable stock powder and white pepper, for about 8 minutes. Blend the stems and cooking water, pulsing until fairly smooth but with small chunks of asparagus remaining. In the meantime, in a small saucepan over low heat, make a classic roux: melt 2 tablespoons of butter and then stir in 2 tablespoons of flour with a wooden spoon continuously until the mixture combines completely. Let the roux brown very slightly for a couple of minutes. Start adding the milk very slowly, stirring all the time, until all the milk is absorbed by the thirsty roux, and then slowly add the asparagus puree, stirring constantly until you have a thick green asparagus sauce. Salt to taste, remembering that in a delicate sauce less salt is better, and you've probably used salted butter. Add most of the herbs, reserving some for garnish, then add the cream. Stir very well and turn off the heat. While you're doing that, oil the salmon fillets on both sides with about a tablespoon of olive oil and briefly sear over medium-high heat in a large non-stick saucepan. Watch as the white colour moves up the side of the salmon, and when about one-third of the way up turn the salmon. When the other side has seared, while the salmon is still pink in the middle, remove from the pan. Turn down the heat in the salmon pan, add the rest of the olive oil and soften onions for 2 minutes or so, add mushrooms for a further 3 minutes, and add garlic for a further 5 minutes. Stir often. Now's a good time to start cooking the pasta, according to instructions on the packet. Pour the asparagus herbed cream sauce into the onion and mushroom saucepan and mix well. Squeeze in the juice of half the lemon, taking care not to add the pips. Stir in half the parmesan cheese. Separate the salmon into flakes using a blunt knife. A butter knife is good; salmon flakes beautifully. Add salmon to the warm sauce and stir for 5 minutes or so over low heat. The sauce will finish cooking the medium-rare salmon without toughening it, while it absorbs the yummy creamy asparagus flavours in this honeymoon phase. Use the other half of the lemon to slice as garnish for your plates. Heat the asparagus tips in the microwave briefly. Drain the pasta and divide between the plates. Top with the creamy garlic lemon asparagus salmon sauce, then the asparagus tips and the remaining fresh herbs. Sprinkle with remaining parmesan.