HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the juices, sugar, vinegar and stock in a small bowl. Season the chicken cubes. Saute in the vegetable oil until all pinkness is gone and the chicken is beginning to brown. Remove to a clean plate/bowl. Add peppers and onion to saute pan. Heat for 1-2 minutes. Add the pineapple. Heat 1 minute. Add the juice mixture. Simmer until sauce has reduced by a third. Add cornstarch slurry slowly, stirring well, until sauce has a nice consistency. Add chicken back to pan, and simmer 5 minutes.
Preheat oven to 350 degrees fahrenheit. Lightly grease a 9" pie pan or glass pie plate. Peel, core and slice apples. Fill pie plate 3/4 full with apple slices. Mix 1/4 cup of the sugar, cinnamon and cardamom if using. Mix well and sprinkle over the apple slices. In a small saucepan melt butter or margarine and remove from heat. Add remaining sugar, flour and egg. Stir to mix well. Pour over apples . Bake for 45 minutes. Serve hot with ice cream. Note - The crust forms and goes through the pie. It is really a unique pastry.
Melt butter in a non-stick pan (*important that it is non-stick, or it can get a bit messy). Add Cheese Whiz. Mix butter and Cheese Whiz together with a spatula Beat eggs in a bowl, add milk, salt and pepper. Add eggs to pan. Mix eggs with cheese sauce -- i like to use a fork gently to evenly distribute. After 30 seconds to one minute or so, mix/flip eggs to ensure sauce is mixing. Continue cooking as you prefer for your scrambled eggs. Top with some shredded cheese if desired, or mix in the eggs in the last few moments of cooking.
Mix all ingredients together and serve warm. Suggestion: Use your leftover mashed potatoes for this recipe. Simply warm them with a little extra milk before mixing the other ingredients inches.
Combine mayo and butter first, mix well. Drain crab, shrimp, and chilies. Combine cheese, crab/shrimp, and chilies. Add seasoning to taste. Cut bread in half lengthwise, spread dip on top of both sides of bread, sprinkle more cheese on top of the bread halves. Cook in oven at 350 for 10 minutes, covered with aluminum foil. Take off foil, turn oven to broil for 5 minutes- watch carefully! Cook until slightly browned. Slice and serve warm. Possible Seasonings:. - Southwest Style - Use chopped cilantro (1 cup), crushed real garlic (2 cloves), crushed red pepper flakes, a little pepper to taste. I have also substituted the canned green chilies for diced fresh jalapenos for a spicy taste. - Italian Style - Use oregano, thyme, and/or basil. There are generic "Italian Seasoning" spices most people have for things such as spaghetti. Sprinkle with shredded Parmesan cheese instead of using the mozzarella again. - Other variations depend on your taste! Use crab, shrimp, or even tuna with any combination of your favorite spices. Use different kind of chilies- different levels of spicy depending on your tastes. You could do a red based crab and cheese bread- add diced tomatoes and or combine a can of tomato paste instead of mayo. Or for a creamier version , substitute softened cream cheese for the mayo.
In a (large) dish pan mix dry ingredients (oatmeal through nutmeg) until evenly dispersed. In a microwaveable bowl, mix wet ingredients (oil through vanilla). Microwave on high for one minute to combine if needed. Pour liquid over cereal mix. Stir with spoon to moisten everything. Add a little water if necessary. Spread into four large greased roasting or baking pans, about 1 to 1 1/2 inch deep works best. Bake at 250 degrees for 120 minutes, stirring after 40 minutes, breaking up large clumps. After cooking, let cool on stove. Granola will dry out a little more in this stage, so don't overcook it while baking. Spread raisins over top of dry granola. Scoop into airtight containers. Raisins will mix evenly into granola in this stage.
Crush the ramen in the package until only small pieces are left. Carefully open the package and discard the seasoning packet. Heat the oil in a skillet until shimmering. Add the crushed ramen and cook, stirring frequently, until noodles begin to brown and get very crispy. Transfer ramen to an oven-safe single-serving dish. Top with gravy and cheese, then broil until cheese melts. Serve with beer.
Put a medium saucepan over low heat and pour in the oil. When it is hot, add the onion and cardamom seeds and cook, stirring, for about 3 minutes, until the onion is translucent and everything is nicely coated with oil. Increase the heat to medium; add in the rice, and cook and stir until it is warmed through and it, too, is glossy with oil, another minute or so. Increase the heat, pour in the broth or water; stand back, it may sputter; stir, and bring to a boil. Toss in the lemon zest, season with salt and pepper, and give everything a last stir. Decrease heat, cover, and cook the rice until it is tender and has absorbed all (or almost all) of the liquid, 10-15 minutes, depending of the rice you've used. Remove the pan from heat and let the rice sit for 2 minutes before fluffing it with a fork and serving.
To prepare the Spicy Salmon Poke: In a medium, whisk together the green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, refrigerate until ready to use. To Prepare the Poke Taco: In a small skillet, heat 1/4-inch of vegetable oil over medium low heat until oil reaches 350F degree. Slightly fold the wonton to create a 1-inch wide flat bottom. Carefully hold the top corners of the wonton wrapper and fry the bottom for 5 seconds. Then, lay it flat to fry the 2 sides of the wonton wrapper. Use a pair of chopsticks or tongs to keep the "taco" shape open during frying. Fry all sides until golden brown and crispy. Drain on clean kitchen paper towel. Repeat with the remaining wrappers. In a medium bowl, gently toss crab meat, Japanese Mayo, lemon juice, salt, pepper, and green onion together. To prepare the spicy Mayo: In a small bowl, stir the two ingredients together until well combined. Set aside until ready to use. To Assemble: Place 2 spoonful of crab meat mixture on the bottom of the fried wonton. Top with avocado dices, then spoon the spicy salmon poke over the avocado. Top with Japanese chili threads and micro green for garnish (optional). Drizzle spicy Mayo on top and enjoy!
Combine first 5 ingredients & stir garlic butter well. Melt 3 Tablespoons butter in skillet on med-high heat. Add onion& cook 3 minutes till golden. Add mushrooms & cook 4 minutes till tender. Remove from skillet. Sprinkle steak with salt & pepper. Melt 3 Tablespoons butter over med. high heat & add steak. Cook 5 minutes, stirring constantly. Return onion/mushroom mix to skillet & stir in sherry. Cook till thoroughly heated & serve over rice.
Press one package of cookie dough on bottom of 9" x 13" baking dish. Mix cream cheese, eggs, sugar and vanilla. Mixture will be slightly lumpy. Pour mixture onot dough inot baking dish. Cut other package of dough into peices and drop them onto filling. Bake at 350 degrees for about 45 minutes. Cool. Refrigerate before cutting.
Mix all ingredients together and marinate chicken for 1 hour or longer. Turn chicken once or twice to ensure that all pieces are covered in the marinade. Remove chicken from marinade and discard. Place chicken on grill or in a large skillet with a small amount of oil and cook until done. Read more: <a href="http://www.food.com/members/subm/editr2?oc=linkback">http://www.food.com/members/subm/editr2?oc=linkback</a>.
Oven 325. Beat together butter and powdered sugar until creamy. Mix in vanilla extract. Add flour, oats and salt. Combine well. Stir in 1/4 cup crushed candy canes. Roll rounded teaspoonfuls of the dough in the 1/2 cup powdered sugar. Place balls about 2 inches apart on a greased cookie sheet. Flatten with a fork in a criss-cross pattern and sprinkle cookies with about 1/4 tsp of remaining crushed candy canes. Bake at 325 for 18-20 minutes or until the edges of the cookies are SLIGHTLY brown. Let cookies cool on the pan for about 2 minutes, and then transfer to a rack to cool.
Mix diced mangoes, shrimps, green onion, lime juice, sesame oil. Salt and pepper. When ready to serve, add 1 tablespoon of fresh cilantro and black sesame seeds.
In large saucepan, bring water to a boil. Add potatoes and salt. Return to a boil and cook 5 minutes then drain well. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat; add onion and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Place in large bowl. Add beef, potatoes, milk and parsley to onion mixture and mix lightly. Combine wine and mustard then stir into beef mixture and mix well. Wipe out skillet with paper towel; heat over medium heat until hot. Add remaining butter. Add beef mixture, pressing down firmly. Cook 15 minutes or until browned, turning several times. Season with salt and pepper to taste.
Halve eggs and arrange egg whites on a serving platter. In a bowl, mash yolks well with a fork. Add remaining ingredients except paprika; mix well. Spoon mixture into a plastic zipping bag and squeeze down into the corner of the bag. Snip off the corner and pipe mixture into whites; sprinkle with paprika.
In a bowl combine camembert cheese, gorgonzola, cream cheese, onion, paprika, garlic powder, rosemary, sage, salt, cayenne pepper, and black pepper until well mixed. Refrigerate until ready to use. Enjoy! Note: You can also heat this (e.g. in the microwave) until the cheese melts; that is really yummy, too.
Set a few berries aside for decoration and pulse the rest in a food processor. You're looking for a consistency between chopped and puree. Whip heavy cream till you get peaks. Transfer berries to a bowl and fold in the sugar, then the whipped cream reserving a little for garnish later. Cut a two inch wide strip of parchment paper and tape it to a stemmed glass so as to make a collar that increases the depth of the glass by about 3/4 inch. Spoon in the raspberry mixture till level with the top of the paper. Chill in a cold refrigerator for several hours. When ready to serve, remove the paper. The souffle should be above the rim of the glass. Top the souffle with a dollop of whipped cream and place a couple of the reserved berries on top.
Grind DRY chickpeas to flour in high speed blender (I don't have the grain container and it works fine with the regular blender). You could also use chickpea flour. Add water, and salt and blend. You want it to be about the consistency of runny pancake batter - adjust water accordingly. Add flax seed and stir in (I think this works better if the flax is NOT blended but mixed in). Let sit for 10 min or so to thicken. Preheat skillet on medium high (I used setting 5.5 of 10) - lightly oil. Pour about 1/6 mix onto skillet - will cook rather fast so don't leave it alone - flip over with spatula and cook the other side. Will make about 6 sandwich wraps.
Mix the flour, salt, 4 eggs, baking powder & milk together until you have stiff dough. When mixed well, add the cubed bread. Form into 2 dumplings. Boil in a large pot of water or broth for 30 minutes. Cool & slice into 3/4 inches slices Melt 1/4 cup butter in a skillet on med-low heat. Add the sliced dumplings & chopped onion. Season with salt & pepper or to taste. Fry until a light golden brown. If desired, pour the 6 well-beaten eggs over & cook until eggs are set -- stir very little.(I prefer them with a nice gravy poured over, instead of the eggs!).
In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes. Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well. Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix. Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes. Mix the remaining chicken broth with the flour until it is smooth. Whisk it into the sauce and stir constantly for 5 minutes. Add the shrimp and cook just till shrimp turn pink and curl. Remove bay leaves before serving. Serve with steamed rice and Tabasco sauce, if desired.
Preheat oven to 425°F. Combine squash, onion, thyme and oil. Place on a cookie sheet (s), in a single layer, and roast 20-30 minutes or until tender, stirring at least once. Place roasted vegetables in a soup pot and add broth, wine and cardamom. Bring to a boil, reduce heat and simmer 10 minutes. Working in small batches, puree the soup in a blender or processor and place in a clean pot. Bring soup to a boil, reduce heat, stir in cream and season with salt and pepper.
Soak the rice in water to cover for 4 hours. Drain and pat dry. Soak the mushrooms in 1/2 cup warm water for 1 hour. Drain and discard the tough stems. Chop the caps finely. Mix together all the ingredients, except the rice, until well blended. Your hands are best for this job. Form balls 1 inch in diameter. Spread the rice on a baking sheet. One at a time, roll the pearl balls in it, coating completely. Set the balls on a baking sheet lined with waxed paper. Refrigerate. The balls can be frozen at this point. To steam pearl balls, put steamer in a pan or wok and add water so that it comes to within 1 inch of steamer bottom. Put balls on steamer racks. Bring to boil. Cover and steam for 30 minutes. Serve hot. Martha Stewart Entertaining.
Cook rice for 5 minutes in a saucepan with briskly boiling water and butter, stirring once. Cover the pan, turn the heat off, but leave the pan on the burner undisturbed for 15-20 minutes. After the rice has absorbed the liquid and is light and fluffy, add the selected herb (or herbs), lemon peel, lime peel, salt, and lime juice. Stir well. Serve warm.
Toast sesame seeds in frying pan over medium heat. Shake or stir and watch carefully- Sesame goes from toasted to burned in the blink of an eye. Add cooled seeds to vinegar, salt, sugar and pepper- Mix. Refrigerate until ready to use.
Drain the beets well, blot with a paper towel. Cook the peas in boiling water for 1 minute, and immediately rinse well in cold water and drain. Make the dressing with the next five ingredients and mix well. It can be done with a whisk or in the food processor. In a large bowl place the beets and peas and pour the dressing over the veggies. Toss gently until all the veggies are covered well. Cover and refrigerate at least 3 hours.
Bring 4 ounces of coconut milk to a boil with the curry paste, sugar, stock and fish sauce. Simmer for 15 minutes. Add the remaining cocnut milk, basil, bamboo, and chicken and simmer another 10 minutes. Just before serving, stir in the snow peas. Serve over rice. This recipe also works well with fish or shrimp.
In mixer bowl combine sugar, corn oil and vanilla pudding. Blend on medium speed, add eggs on low speed. Then mix on medium speed until mixture is creamy. Combine dry ingredients and add 1 cup at a time on low speed, mixing thoroughly. Add strawberries and 3/4 cup juice; mix well. Pour into loaf pans; bake at 350°F for 50-60 minutes.
Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces. Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel. Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens. Cover and cook the greens for about 3 minutes, until just hot and wilted. Transfer to a warm vegetable dish and crumble bacon all over the top.
Hard boil the eggs. Cut asparagus into bite size pieces and parboil. Line a 2.5 litre casserole dish with asparagus, then sliced or chopped eggs. Melt 2 Tbsp butter in a nonstick saucepan. Add enough flour to make a thick paste. Add milk in stages, stirring constantly until all is thick and smooth. Add grated cheddar and stir until melted. Pour the cheese sauce over the asparagus and eggs. Melt 2 Tbsp butter in saucepan (use the same one, no need to wash it) and add the cornflakes. Mix until all are coated with butter. Sprinkle cornflakes over all and bake in the oven for 25 minutes at 350°F. Or you can put it in the microwave for about 5 minutes.
Mix all spice ingredients together. Rub onto chicken (use as much of the rub as desired, use lots or use a little. Cover the chicken then place in the refrigerator for 6-24 hours. Grill as desired.
Combine eggs, cottage cheese, flour, pepper, and hot sauce and stir well. Stir in cheese, chicken, and green onions. Set aside. Coat a pie plate with butter, oil or non-stick spray. Slice the potatoes 1/4 inch thick and place the slices in a single layer over the bottom and sides of the pan, creating a "crust". Carefully pour the egg mixture onto the potatoes so as not to disturb them too much. Bake uncovered at 375 degrees F for 40-45 minutes. Allow to cool at room temperature for 5-10 minutes.
For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts. Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes. When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets. While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat. Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.
Make the Cauliflower "Rice". Using a food processor grind the fresh cauliflower until it is rice size. Steam or Microwave for 5 Minutes. Use a strainer if necessary to press out any addition liquid. Set Aside. Sautee the onion and garlic in the olive in a frying pan. Add zucchini cook for 3 minutes. Add "rice", salt & pepper, cream and broth. Cook until it starts to reduce approximately 8 min, add parm. cheese; stir. Voila, your done. Very easy. I like to toss some fresh chopped Italian (Flat Leaf) Parsley right on top before serving. This makes a great hearty main course dish. Very Low Carb. Substitutions: I like to mix it up and use different vegetables, or add meat like shrimp or chicken. Just keep all the basics the same, try making it with asparagus or mushrooms.
Preheat oven to 350°. Season the chicken with salt and pepper. Coat each piece with onion dip and then with potato chip crumbs. Place on a foil-lined baking sheet. Bake for 1 hour.
Preheat the oven to 180°C/350°F. In a big bowl cream butter, sugar and vanilla. Little by little add the milk and the eggs. In a second bowl mix flour, baking powder and starch. Add to the butter-mixture and stirr in until just blended. Using 2 tablespoons drop 6 heaps of dough onto each paper-lined baking sheet (you will need 2). Make sure to leave enough space in between the heaps as dough will spread during baking. Bake for 15 minutes or until golden brown. Transfer to a wire-rack and allow to cool. If using the glaze stir together icing sugar and lemon juice and spread this onto the even side of the Amerikaner. Idea: For children you can spread the curved side of the biscuit with a chocolate icing and stick slivered almonds into them to make them appear like little hedgehogs. :).
Melt butter (or margarine), honey, mustard, salt, and curry powder in a large shallow pan. Wash, dry, then skin chicken pieces. Roll chicken pieces in butter mixture to coat both sides, then arrange, meaty side up in a single layer in same pan. Bake in 375 degree oven for 1 hour or until chicken is tender and richly glazed.
Whisk lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened. Place 1/4 c dressing in a shallow dish. Add chicken and marinate, covered, in fridge for 1 hour. Heat grill to medium and oil rack. Grill Chicken for 6 minutes per side, until cooked through, or broil for 5 min per side. Cool slightly, then cut into 1/2"-thick slices. Put remaining ingredients and chicken into a bowl. Drizzle with remaining dressing. Optional: Stuff salad into pitas and serve!
In a food processor, blend all ingredients, except chicken, until smooth. Marinate chicken pieces in the mixture for at least 2 hours-- I usually cover and leave in the fridge overnight. Uncover and bake at 350*F for 30 to 45 minutes, basting every now and then. Serves 4.
In a large bowl combine the macaroni, red pepper, carrot, onion, parsley and tomato. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Refrigerate for several hours or over night.
Trim most exterior fat from strips. Set aside. Mix oil, Worcestershire, Calvados, pepper, savory and the steak rub in a glass mixing bowl. Put steaks in a gallon zip-lock bag. Pour marinade over steaks. Close. Put bag in dish. Let stand in refrigerator for two hours. Remove steaks from bag and pat dry with paper towels. Grill steaks on a medium high grill 7 minutes on each side. Remove from grill. Let steaks rest under aluminum foil for five minutes before slicing. Serve with your favorite steak sauce.
Combine dressing ingredients, set aside. Combine salad ingredient, pour dressing over and toss well to combine.
Bring a large pot of water to the boil. Add salt until it tastes like the sea - (about 1-2 tbsp). In a large saute pan over medium-high heat, add butter and olive oil. When melted and butter is just beginning to brown, add mushrooms and shallot. Saute over high heat until mushrooms begin to turn golden and shallots are translucent. Add herbs and heavy cream and simmer just long enough to slightly reduce the cream. Add cracked black pepper and a pinch of sea salt to taste. While cooking mushrooms, boil pasta according to directions to al dente, about 2-3 minutes. Drain, and toss pasta with hot mushroom/cream mixture. Garnish each serving with drops of truffle oil, shaved parmesan, and Italian parsley.
Add cranberries to a saucepan with the orange juice, reserving the zest for the custard; cook over moderate heat for 5-8 minutes, until the cranberries soften. Remove from the heat and add half the sugar. Using a fork to mix together the egg yolks and the remaining sugar in a bowl. Pour the cream into a second saucepan and bring almost to a boil. Gradually stir into the yolk mixture, then strain into the cooked cranberries; add in the Cointreau and mix all together. Arrange 6 ovenproof ramekins in a roasting pan. Evenly pour in the cranberry custard into the ramekins. Then pour warm water into the roasting pan to come halfway up the sides of the ramekins. Bake in a preheated 350° oven for 25-30 minutes until the custards are set with a slight softness at the center. Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. about 20-30 minutes before serving, sprinkle the tops of the desserts with sugar and caramelize with a blowtorch. Leave at room temperature until ready to serve.