HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine the shelled and deveined shrimp with 1 tablespoon fish sauce, 1/2 teaspoon sugar, and 1/2 teaspoon black pepper. Marinate for 30 minutes. When ready to cook, heat 2 tablespoons of cooking oil in a large skillet or wok. Add the remaining garlic and saute for about 10 to 15 seconds on high heat. (be sure not to burn!). Add the marinated shrimp to the skillet and stir fry for 1 minute or until shrimp turn pink. Transfer the cooked shrimp to a plate and set aside. In the same skillet, bring 2 tablespoons of the cooking oil to medium-hot. Add the onion and stir fry for 30 seconds. Add the long beans and stir fry with the onion for 1 minute. Stir in 1 tablespoon of fish sauce, 1/2 teaspoon sugar, 1/4 cup of water, and cook over medium heat for about 3-4 minutes. Return the shrimp to the skillet and mix well with the long beans. Transfer to a platter, sprinkle with some black pepper, and serve.
In a microwave-safe bowl, combine 2 1/2 cups vanilla chips and the chocolate chips. Microwave on high for 2 minutes; stir. Microwave for 1-2 minutes; stir until smooth. Immediately add marshmallows, cereal and walnuts; mix well. Spread evenly on an 13-in. pizza pan that has been coated with nonstick cooking spray. Arrange cherries on top; sprinkle with coconut. Microwave the remaining vanilla chips on high for 1 minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature.
Heat one tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds. Add the tomatoes, orange juice, parsley, capers, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer until some of the tomatoes begin to break down, 4 to 5 minutes. Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the fish with 1/4 teaspoon salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.
Combine the berries, milk, yogurt & syrup in a blender & process until smooth, then (if using fresh berries) add the ice cubes & again process until smooth. Pour into 2 glasses & enjoy!
FOR THE PASTRY: Dissolve yeast and sugar in 1/2 cup water. Let stand until softened. Rub butter into flour as for pie crust. Beat eggs and salt together. Add dissolved yeast, eggs and mix with flour mixture to make a soft dough. Put dough in greased bowl, cover, and place in a warm spot until dough doubles in bulk about 1 hour. Take a piece of dough about the size of a tennis ball and roll out into a circle on surface which has been sprinkled with sugar, about 1/4 inch thick. Cut into 8 wedges. Place 1 tsp. of desired filling on wide end of wedge and roll up to the point. Place them on a greased baking sheet and let rise 15 minutes. Bake at 375 degrees F. for 12 to 15 minutes, or until done. FOR THE FILLING: Grind walnuts and oatmeal together in food chopper. Add remaining ingredients and use as filling for rohalyky.
Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar/cinnamon mixture and serve. These are good served hot or cold. (An adopted recipe. I haven't made this one, yet, so I don't know if 6 servings is accurate.)
In large frying pan, heat the oil and saute onions, sausage and bell pepper. Cook until sausage is cooked and onion and pepper is tender. Add chopped tomato and garlic to pan. Saute until cooked. In rice cooker, put in 3 cups of rice (use measure cup that comes with rice cooker), enough water to reach the Paella or Sweet rice level marked on rice cooker (I use the Sweet level) sausage and vegetables, pkg of frozen vegetables, bay leaves, thyme, parsley, black pepper, and salsa if desired. Press the select and cooking button according to rice cooker instructions. To cook in skillet instead of rice cooker: after vegetables are cooked add tomatoes, spices and 1 1/2 quart water or stock. Bring to boil. Add rice, bring to boil and reduce to simmer. Cover and simmer for about 25-35 minutes or until all liquid is aborbed and rice is somewhat dry and not sticky.
First off, a note on the mashed potatoes: I use instant potato flakes to just make enough mashed potatoes for the recipe. I strongly suggest using milk in place of the water that the instant potato directions call for, as it comes out much creamier. Also, make sure you cool the potatoes to room temperature - don't want to kill your yeast! Place all ingredients (except for cornmeal) in a bread machine according to the recommended order and use the dough cycle (for anyone wanting to do this by hand, my machine kneads for about 20 minutes, then let's it rise for about 1 hr.). As the machine is kneading, take a peek at the dough after about 5-10 minutes and make sure it doesn't look too wet or too dry (if it does, add some water/flour accordingly). Once the 1 hour rise is done, shape the dough into desired shape. I personally like a swirly bun shape (tucking the end of the dough under so it doesn't come unraveled). Sprinkle a bit of cornmeal on a cookie sheet, and place the dough on top of it. Now cover the dough with a towel, and mist the towel with some water. Let it rise for 30 minute - 1hr. (however long it takes to double in size) in a nice warm place (I like to briefly turn the oven on so it's warm, then turn it off and place the dough inside to rise). Preheat the oven to 400 degrees F. (remove your dough first if you let it rise in there!). Place a pan with 2 inches of water on the bottom rack of the oven while it's preheating. Brush your loaf with olive oil, then bake it for 30 minutes. The oven should be nice and steamy. As soon as the bread is done, brush it again with olive oil, and then grate some peppercorns over it, then sprinkle with some salt and Italian seasoning. If you like a crispy hard crust, then you can just leave the bread out in the open to cool for 20 minutes. If you want it soft and nice (like I do) then cover the bread pan with tin foil (make sure the edges are sealed) and let it sit for 20 minutes before cutting it.
Brew coffee as you normally do. Add the brewed coffee to the coconut oil. Bring to a boil. Remove from heat. Allow to cool. Rub this every night before going to sleep over your stretch marks. This when done regularly will lighten the stretch marks and make them less visible. To make them vanish completely, one has to go in for a plastic surgery of microdermabrasion.
Cook sausage with minced onions, and garlic. Add cubed eggplant, when meat is done, and onions are light brown. Continue cooking for 7 minutes. Add margarine, spaghetti sauce, and pepper. Mix all. Put in casserole pan. Top with cheese. Bake in oven, at 325°F for 50 minutes. Serve hot or very warm.
Preheat over to 350 degrees. Prepare cake mix as directed on package with water, oil and eggs. Pour batter into a greased and floured 9 x 13 inch pan. Blend together Ricotta, eggs, vanilla and sugar until smooth. Pour evenly over chocolate batter. Bake for 1 hour. Cool cake completely, but leave in pan. Blend together pudding and milk (this will get very thick) and then fold in Cool Whip. Spread on top of cake and chill before serving.
Mix all ingredients together. Chill 4-5 hours before serving. Serve with assorted crackers.
In a large saucepan add butter and onion. Saute together until tender. Add chicken broth,mushrooms and peas. Stir and bring to a boil. Stir in Minute made rice, cover pan and remove from heat. Let Stand 5 minutes Stir with fork and serve.
Place apples in microwave dish. Add water and raisins and cover. Microwave on high for 10 minutes. Let stand 10 minutes. Remove apple skins and mash apples with a fork. Stir in sugar and cinnamon.
For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season with pepper. Adjust oven rack to lowest position and heat oven to 450°F. Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place in oven. Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage. Spoon sauce around chicken breast and serve immediatly.
Brown 2 lbs Venison in the butter, add onion and garlic (salt/powder). Add 1 big can of tomato puree, 1 can of whole tomatoes, chopped green pepper, 1 big can of kidney beans. Add to taste salt, garlic (salt/powder), chili powder and celery salt. Add to slow cooker and cook until chili is to the consistency of your liking.
In a small mixing bowl, combine mayonnaise, honey, and cabbage; mix until well combined. When using as garnish for Harold Cohen's Ultimate Burger, allow cabbage to reach room temperature.
Comebine raspberries, sugar and water in saucepan. Bring to a boil stirring constantly. As soon as mixture starts to boil, reduce heat to a simmer and simmer for about 5 minutes stirring occasionally. Remove pan from heat and let mixture cool a little. You will want to strain the mixture through cheesecloth or a sieve to remove the seeds. Stir in the cream. Refrigerate mixture overnight and freeze according to ice cream makers instructions.
In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.
Place all ingredients in blender or food processor & puree until totally blended. If desired, add sweetner such as agave nectar, to taste. Place in freezer-safe bowl with lid & freeze until hard. Scrape out to serve & enjoy!
In a large dutch oven, heat the butter and oil over medium-high heat. Some foam from the butter will form on top of the hot fat. When that happens, stir until you can see that the mixture underneath is a light brown. Add onions and salt. Set your timer and stir the mixture every 10 minutes. After just over an hour has gone by, you will notice that the onions are starting to stick to the bottom of the pot. Make sure to scrape all of the browned bits off the bottom and start setting your timer for every 3 minutes. You will repeat the 3 minute stirrings for another 30-45 minutes. When you notice that the onions are quite a dark brown and there is a bit of a burnt smell, turn the burner off but let the pot sit on the burner. Stir again after the pot has cooled down for a few minutes an serve.
In a large bowl, toss together the baby spinach, blueberries, onions, almonds, and crumbled gorgonzola cheese. In a small bowl, whisk together the vinegar, oil, dijon, sugar, tarragon and salt. Pour dressing over salad and toss to coat. Sprinkle with freshly ground black pepper. Serve.
Combine the garlic and herbs in a small bowl, toss to cover garlic with herbs. Use a sharp, narrow-bladed knife and make shot openings into the meat at regular intervals. Insert the herb coated garlic slivers into the openings. Sprinkle the roast with salt and pepper. Cook in rotisserie at 375 degrees Fahrenheit for 1 1/2 hours or longer, until cooked through.
Mix juices and sugar until sugar dissolves. Wash orange and berries and slice into thin slices. Remove mango or papaya skin and cut fruit into chunks. Remove kiwi skin and cut into thick slices. Place all fruit into juice and let flavors meld in fridge for 2-3 hours or overnight before serving. Serve garnished with fruit slices.
Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper. Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned. Lower the heat to medium and add the onion and garlic. Saute until the onion is tender, about 5 minutes. Place the contents of the skillet into the crock-pot and add remaining ingredients. If using canned posole, wait until the last 2 hours to add to the crock-pot. Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender. During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks. Salt the stew to taste, garnish with additional cilantro if desired and serve.
In a small saucepan, combine the sugar, 1/2 cup water, lemongrass and ginger. Bring to a boil over medium-high heat, stirring to the dissolve sugar. Reduce heat to low and simmer for 2 minutes. Remove from the heat and allow the lemongrass and ginger to steep in the sugar syrup for at least half an hour. For more pronounced flavor, place in the refrigerator and allow to steep several hours or overnight. Bring 4 cups of water to a boil. Add the teabags, turn off the heat, and allow the tea to steep for 5 minutes. Squeeze out the teabags and discard. Pour the brewed tea into a heat-proof pitcher. Strain the lemongrass ginger syrup through a small sieve, pressing on the solids to extract as much flavor as possible. Discard the solids, and add the syrup to the pitcher of tea. Add three cups of cold water to the tea, and stir well. Chill the tea, and serve over ice. Enjoy!
In a slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender and easy to break apart. Using a slotted spoon, spoon into rolls or serve over noodles. Top with pepper rings and cheese if desired.
Mix the flour, sugar, baking powder baking soda, salt and chili powder together. Cut in the chilled butter until it looks like fine meal. Add cheese and buttermilk. (You may need a little extra buttermilk to reach the moistened stage). Mix until flour is moistened. Place mixture on a floured surface, knead lightly, about 15 turns. Roll out to 3/4 inch thick. Cut with 3 1/2 in cutter (Or use whatever size you want). Gather up scrapes and roll into ball and roll out again to 3/4 inch thick and cut additional biscuits. Continue until all the dough is used. Put biscuits onto a greased pan. Brush the tops with butter. Bake at 400 degrees F for about 25 minutes.
for the crust: Using a food processor or mixing by hand in a large bowl, combine the flours, salt and fennel seed. Add the butter and cheese and work into flour, mixing well until the dough forms a solid ball. Press dough in an even layer on the bottom and one inch up the sides of an 8 to 9-inch springform pan. for the filling: In a large saute pan, cook the bacon until crisp. Remove bacon and drain on paper towels. Crumble bacon into small pieces and set aside. Pour off all but 2 tablespoons of the drippings and return pan to heat. Add zucchini, onion and garlic and cook over medium heat until tender (about 10 minutes), stirring occasionally. Remove zucchini mixture from pan and allow to cool. Preheat oven to 350°F. Beat eggs in a large bowl. Add buttermilk, and remaining ingredients. Mix well and pour mixture into the pastry shell. Smooth the top with a flat spatula and bake for 55 minutes, or until golden brown and set (a knife inserted in the center comes out clean). Let stand at least 15 minutes, then loosen the edges by running a knife between the crust and the pan, and remove sides of the pan. Cut into wedges and serve warm or cold. serve with hot sauce-optional.
heat oil in large skillit. rough chop the onion and garlic. add to heated skillet, cook until soft on medium low heat. add S/P to taste. cube steak, and add to skillet. add tomatoes and zuccini. simmer 20 minutes. add you favorite italian shaker cheese. ENJOY!
In a large pot heat up cooking oil add chopped garlic and onion lightly fry. Add curry powder and stir together quickly, DO NOT BURN then add 1/4 cup of the water bringing to a light simmer. Stir in chicken until it's completely covered and all mixed together in the curry and is starting to lightly cook, 3-5 minutes. Add in balance of water and salt and bring to boil. Turn heat down to med & lightly simmer for 45 minutes covered. Add in potatoes, then continue to simmer until potatoes are done (30 minutes). Put on a bed of rice or eat this as a stew. This simply is the best curry you'll ever eat that comes out of your own kitchen.
Mix 2 cups of flour, 1/2 cup of sugar, yeast, and salt. Add 1.5 cups of hot water (but not boiling). Beat this and then add eggs, mixing. Add the other 3 cups of flour. Knead until smooth and satiny, about 8 to 10 minutes. Form into a ball. Lightly grease a large bowl (at least twice as large as your ball of dough). Put the dough round side down in the greased bowl, then turn over so that the greased side is up. Cover with a slightly damp towel. Put in a warm place (or as warm as you have in the winter, but not a lit oven). Let it rise until doubled, about 75 minutes. You don't want to leave the dough too long, however. Dough can actually over-rise. Punch down the dough. Reshape into a ball. Recover bowl. Let rise till double. It should take less time this time around, but it varies -- maybe 45 - 60 minutes. All of these rises can take longer if your house is cold. If using a prune filling, simmer them with some water until soft; mash thoroughly. Let cool. If desiring an apricot filling but not having access to canned Solo filling, you can make it out of dried apricots. Snip 3/4 cups of dried apricots into small pieces. Simmer,covered, with 1-1/2 cups water for 10 minutes. Simmer uncovered for 10 minutes more. Stir in 2 tablespoons of sugar. Let cool before using. Pinch off balls of dough about 1.5 inches in diameter. Pat out into a circle. Put a spoonful of filling inside. Fold over and seal. Put in pan. Parchment-lined cookie sheets work well. The recipe doesn't say it, but I'd leave some room between them because they'll grow during the next rise -- yep, let rise again. This rise should be 45 - 60 minutes. Make topping: crumble together 1.25 cups flour, sugar and butter. Make a groove in the center of each and put on a big pinch of topping. Bake at 350°F until nicely golden brown, about 15-20 minutes. NOTE: This is how my recipe card reads; however, I swear that I remember her making them the following way. Pinch off the ball of dough. Make an indentation in it. Fill with a spoonful of the filling. Sprinkle topping on it before baking.
Place enough sugar in a 9x13 casserole dish to cover the bottom and place in oven at 400. Cook in oven, stirring occasionally, until sugar is a carmel color. Beat eggs until well blended. Add milk and sugar to eggs. Pour into casserole over carmelized sugar. Cook for about an hour, or until the top is golden brown and a inserted knife comes out almost clean.
Gorgonzola Polenta & Mixed-Herb Gremolata Preparation Planning tip: With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste JUST AS GOOD a day later. Either way, you're golden. Arrange ribs in single layer in 15x10x2- inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing. Preheat oven to 375°F Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes. Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve. To make Gorgonzola Polenta: Bring 5 cups of chicken broth to boil in a heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4-cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper. To make Mixed-Herb Gremolata: Mix parsley, lemon peel, garlic, fresh rosemary and thyme in small bowl. Can be made 1 day ahead. Chill.
Lay a single layer of graham crackers in bottom of 13x9 in pan. Mix together cream cheese, cool whip, and Splenda. Spread over top of the graham crackers. Lay another layer of graham crackers over the cream cheese layer. Using a whisk, mix both boxes of pudding mix with milk for 2 minutes. Let sit until it firms up a little (about 5 min). Spread the pudding over 2nd layer of graham crackers. Refrigerate for a couple hours and enjoy! Use a dollop of cool whip before serving.
Stir together water, yeast, and sugar in a bowl and let stand for 5 minutes. Combine flour, whole wheat flour, rosemary, and salt in a food processor with a plastic dough blade and pulse for 5 seconds. Stir water and oil into yeast. With processor running, pour yeast mixture into the flour. Process until dough forms a ball, adding flour, 1 tbsp at a time if necessary. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place for 1 1/2 hours. Divide dough in half. Roll each half into a 12 inch log. Cut each log into 1 inch pieces. Roll each piece into a long rope. Fold rope in half, twist, and place on a lightly greased baking sheet. Sprinkle breadsticks with cornmeal and let rise for 15 minutes. Preheat oven to 300. Combine egg white with pinch of salt. Brush mixture over breadsticks and sprinkle with salt, sesame seeds, or poppy seeds. Bake for 30 minutes. Increase heat to 350 and bake 5 minutes until golden brown.
Mix hot water with puddings and Jell-O mix in a small saucepan. Stir over medium high heat approximately 5 minutes. Let cool on stovetop completely. Stir in Cool Whip & fruit. Transfer to large serving bowl. Cover & refrigerate overnight.