HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in 12-inch nonstick skillet over medium-high heat for about 2 minutes. Sprinkle chicken with salt and pepper to taste; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice and ginger. Reduce heat and simmer chicken mixture for 20 minutes, until cooked through and the chicken is no longer pink in the center. With a slotted spoon, transfer chicken to a plate; cover and keep warm. Cut each bunch of watercress in half; add to skillet along with the green onions and cilantro; cover and cook 2-3 minutes, until onions are tender-crisp. Divide the greens and broth mixture between 4 serving plates. Place 2 chicken thighs over top of greens, and serve with rice, if desired.
In a mixing bowl, stir together all the ingredients, except the vegetable oil for frying, until thoroughly combined. Moistening hands with cold water; shape the mixture into 12 patties about 1/2 inch thick. Chill in one layer for one hour, if time permits, to firm the patties. In a skillet, heat a little vegetable oil over moderate heat. Fry patties until cooked through and golden brown, about 4 to 5 minutes per side. Drain on paper towels.
In a mixing glass, half-filled with ice cubes, combine all the ingredients, except the cherry. Stir a couple of times. Strain into a cocktail (martini) glass. Let the cherry drop to the bottom.
Preheat oven to 325°F. For strawberries, combine berries, 2 Tbsp sugar, 2 Tbsp orange juice and orange rind in a bowl. Chill, covered, in fridge 2 hours. For cake, place almonds and 2 Tbsp sugar in food processor and pulse until finely chopped. Sift together the flour, powdered sugar and salt into a bowl. Tip in almond mixture and stir to combine. Set aside. Beat egg whites in a large bowl at high speed until foamy. Add cream of tartar and beat to soft peak stage. Add 3/4 cup sugar, 1 Tbsp at a time, gradually beating to stiff peaks. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time and fold together. Fold in almond extract. Spoon batter into an ungreased 10-inch tube pan and spread evenly. Bake at 325 degrees F for 1 hour or until cake springs back when lightly pressed with finger. While cake bakes, prepare creme anglaise. Combine 2/3 cup sugar and yolks in large saucepan, stirring with wire whisk til blended. Gradually add milk stirring constantly with whisk. Cook over medium heat until mixture coats back of a spoon (around 8 minutes), stirring constantly. Pour mixture inot a bowl and stir in vanilla. Cover and chill. Mixture will thicken as it cools. Invert cake pan and cool (my mom always balanced it on a glass pop bottle). Loosen cake from sides of pan using a narrow metal spatula. Invert onto serving plate. Serve with strawberries and creme anglaise.
Combine all ingredients; cover and chill. Make 1/4-inch-deep cuts on both sides of steak, about 1 inch apart in a diamond pattern, with a sharp knife. Combine steak and teriyaki sauce in a heavy-duty zip-top plastic bag; seal and turn to coat. Chill 2 hours. Remove steak from marinade, reserving marinade. Bring reserved marinade to a boil in a small saucepan. Grill steak, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 7 minutes on each side or to desired degree of doneness, basting with reserved marinade. Wrap tortillas in aluminum foil, and place on hot grill 10 minutes or until thoroughly heated. Cut steak across grain into thin slices, and place evenly down center of tortillas; top with cabbage and Spicy Pineapple Salsa. Roll up, and serve immediately.
Place noodles into a 5+ ltr container and pour the boiling water over the top. Let stand, stirring occasionally for 20 minutes. Drain well and refresh in cold water.Let drain until dry. When you are ready to serve this, toss all the ingredients together and mix well. If you are only using half the noodles, only use half of the other ingredients. Triple the chicken and shrimp for a main meal.
Start off by putting the coriander seeds in a skillet over high heat. Toast for a few minutes until the seeds begin to release a pleasant aroma. Crush the seeds in a grinder, with a mortar and pestle, or with the back of thick knife. Measure out 2 tablespoons of the ground coriander and place into a resealable bag or non reactive dish. Add in the garlic, lemon zest, minced peppers, lemon juice and honey. Prepare the chicken breasts with a light dusting of salt and pepper and place in the marinade. Marinate for a minimum of 3 hours or up to 24 hours. Preheat oven to 400 degrees. Place the chicken breasts skinned side up into a roasting pan. Cover with the marinade. Cover dish with foil or lid and bake 20 minutes. Remove foil or lid and baste the chicken breasts with the glaze at the bottom of the pan. bake and additional 18-20 minutes until the chicken is tender and juices run clear. Give a final baste and serve.
Make brownies as per directions. mix filling of choice. Beat Cream Cheese. add Flavorings. spread on brownies. Cool. Heat 1/4 Cup Hot fudge topping or make glaze and drizzle on brownie of choice.
Saute the onions in the first tbsp of butter or oil in a large, heavy pot, until just soft, not browned. add any spices, and the garlic, sautee one minute longer. add the parsnips and celery root, the cover with the liquid. Simmer over medium heat until vegetables are very tender, about 30 minutes. Remove bay leaves, if using. Drain, reserving liquid. Return solids to pot and mash. Add cooking liquid to desired consistency. Stir in butter, adjust seasonings.
Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature. Sprinkle quinoa with the salt and pepper and fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic. Toss the avocado with remaining tablespoon of lemon juice. Fold the corn, onion, (chili pepper if using) tomatoes, cucumbers and avocado into the Quinoa. Serve at room temperature.
Place French bread slices in a 13x9 inch baking dish. In a mixing bowl, add eggs, milk, brown sugar, almond extract, nutmeg, and Amaretto; whisk to combine. Pour mixture over bread slices; set stand 2 1/2 minutes; turn bread slices over and let stand 2 1/2 more minutes. May chill for 8 hours if desired. Melt butter at 400° in a 15x10 inch jelly roll pan; tilt pan to coat evenly with melted butter. Place bread slices into coated pan. Bake at 400° for 15 minutes; turn; bake 8 more minutes or until golden. Sprinkle with almonds, and powdered sugar if desired. Serve with maple syrup.
Preheat oven to 375°F Dissolve yeast in warm water in a small mixing bowl. Set aside until dissolved, about 10 minutes. In a saucepan over medium low, heat milk, 1/2 cup sugar, salt and 1/2 cup butter. Stir until sugar dissolves and butter melts. Cool to lukewarm; then stir in dissolved yeast mixture and set aside. Combine flour, eggs and yeast mixture in a large bowl. Stir until mixed and smooth. Pour into a buttered 9x13 inch pan, spreading evenly. Let rise in warm, draft-free place for 45 minutes. In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the dough. Bake for 30 minutes, or until the top is golden and syrupy.
In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread seasoning paste over the chicken. Grill chicken. In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.
brown the beef do not drain the grease is needed for the gravy. sprinkle the flour over the beef to coat it. add the garlic powder. slowly stir in the milk keep stiring or you get lumps until thick add more or less milk to desired thickness. serve over toast add more garlic powder or garlic salt if like. enjoy and be at ease.
Wash leeks, trim off root ends and green leaves, then chop white part in food processor. Mash half of the potatoes and cut remaining potatoes into small cubes. Melt butter in stock pot. Add leeks and saute, stirring occasionally for 5 minutes and taking care that the leeks don't turn brown. Stir in broth, dill, salt, pepper and bay leaves. Combine half and half and flour stirring till smooth. Whish half and half into soup and cook till slightly thickened. Stir in mashed and cubed potatoes, simmering for 10-15 minutes. Remove bay leaves and stir in sour cream. Garnish with fresh dill - serve.
Heat 4 tablespoons peanut oil in heavy 12-inch skillet over medium heat. Add eggplant and stir-fry until soft, about 3 minutes. Remove, using slotted spoon; set aside. Add remaining peanut oil to skillet and warm over medium heat. Add garlic, chili paste and ginger and cook 15 seconds. Add stock, soy sauce and sugar and bring to boil. Add vinegar and eggplant and cook until eggplant has absorbed most of sauce, about 1 minute. Stir in green onion and sesame oil. Serve hot, removing eggplant with slotted spoon.
Mix all ingredients and stir into a 9X13 pan do not cover bake at 350 for one hour and stir at least one time.
Combine all ingredients, EXCEPT for 1 cup monterey jack and 1 cup sharp cheddar, in a large bowl. Pour into greased 11x13 casserole dish. Top casserole with remaining cheeses. Bake at 350 degrees for 30 minutes or warmed through.
Spread mayonnaise on inside of buns, brush with salad dressing. Layers all meats and cheese onto bottom halved of buns. Top with onion, tomato, pickles, and lettuce. Sprinkle with oregano; drizzle with remaining dressing. Replace tops onto sandwiches and wrap each tightly in plastic wrap. Chill, or serve.
Fry the cut-up sweet potatoes in oil and drain. Make sure the potatoes have a crisp exterior. Make the sauce, heating the oil, sugar and sesame seeds together in a large saucepan. Remove from heat, add the potatoes, and stir well to thoroughly cover the potatoes. Place the potatoes on a greased plate or pan so that they do not stick to one another. Serve warm or cold.
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge. The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.
Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately.
Saute bacon; remove. Saute onion in bacon fat until translucent. Add garlic. Add thawed cauliflower. Add back bacon; mix. In another bowl mix eggs, sour cream, salt, pepper, paprika, and Swiss cheese; mix. Drain fat on veggies. Pour veggies into casserole dish . Pour sour cream mixture over veggies. Bake at 425 degrees Fahrenheit for 30 minutes until hot and bubbly.
Combine vegetables. Whisk together dressing and mix into vegetables. Allow to chill in refrigerator for an hour or so before serving.
Mix all sauce ingredients in lg bowl. Clean, trim and dry wings. Add chicken wings to sauce and stir to coat. Marinade for 30 min to 24 hrs turning occasionally. Place wings on baking sheet lined with parchment paper (to ease clean-up). Reserve liquid in bowl. Bake @ 400 for 25 min in upper 3rd of oven. Remove from oven re-coat in reserved liquid, flip over wings and return to oven for 20-25min. Watch during last few minutes so they do not burn.
Season the fish fillets with salt and pepper. Remove the hard center part of the cabbage then slice it into small shreds. Slice the onion thinly. Remove the root part of the shimeji mushrooms then separate into individual pieces. Slice the eringi mushrooms into several pieces along its length. In a small bowl, combine the sake, ponzu, sesame oil, mirin, vinegar, sesame paste, miso, sugar, and sesame seeds. Mix well until all ingredients are well combined. If you can not find neri goma, you can also use tahini sauce. Cut out a 30cmx30cm piece of parchment paper then put it on top of a microwave-safe dish. Arrange half of the cabbage, onion and mushroom on one side of the parchment paper then put 1 piece of fillet on top. Do the same thing for the other half of ingredients. Wrap to close the parchment paper then cook in the microwave for 4 minutes using 600W. Cook the other batch of fish and vegetables next. Keep the parchment paper closed for 1-2 minutes after the microwave has stopped to allow the steam to continue to cook the fish and vegetables. Pour the prepared sesame sauce on top of fish then you can serve.
Place ingredients in the bread machine in order given directed by for your machine (generally liquid to the bottom topped by dry ingredients, then yeast). Bake on white bread cycle.
Combine raisins, sugar, 1 cup of water, shortening, salt & spices in a saucepan. Bring to a boil, simmer 3 minutes, stirring occasionally, then cool till lukewarm, then add the other cp of water. Dissolve soda in 2 teas. of water, set aside. Stir sifted & measured flour into raisin mixture & beat until smooth. Add dissolved soda last. Pur into greased floured 13x9 [am & bale 50-55 min. at 350 degrees. It may also be cooked in a tube pan. Serve with whipped cream or caramel frosting. Combine 3/4 cup of brown sugar 1/2 cup of water 1/2 tsp salt in a saucepan. Cook 6 min. stirring often. Cool to lukewarm and stir in 3 Tbsp. of butter. Then gradually stir in 21/4 cups of sifted confectionery sugar, beating until smooth. Stir in 1 teas. vanilla and spread on cake. You will be surprised how good it taste with such little ingredients.
Remove the outer leaves and inner stalk of the red cabbage and shred the cabbage finely. Melt the shortening or bacon fat in a large pot, add the cabbage, vinegar, salt and sugar. Cook gently until the cabbage is tender about 2 hours. Season to taste with salt and vinegar. Add the red currant jelly and continue to cook for about 15 minutes. Can be kept in the fridge for 2 to 3 weeks or in the freezer up to a year.
Fry pastrami in the skillet with the cooking oil or spray. (about 30 seconds a side). Careful: will become crisp+burnt fast! Turn to cook both sides, then add eggs, beaten or whole. When eggs are set, remove to serving dish and season to taste. Garnish with fruit or as desired. Take care to not overcook the bastirma, as it will turn bitter.
Preheat the oven to 350°F. Coat a large skillet with oil and saute the meat and onions on medium heat a few minutes. Add the garlic for a minute more. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers. Remove from heat. In a greased pan layer your tortillas then meat/tomato mixture then cheese. Keep layering until you are done. Cook about an hour.
Combine all ingredients in an airtight container and store in freezer. Use as needed. To prepare one serving : Bring 3/4 cup water to boil. Stir in 1/2 cup cereal mix, turn heat to low. Simmer 1 minute. Take off heat and stand 3 minutes. Serve with fresh berries. Microwave instructions, mix 3/4 cup boiling water and 1/2 cup cereal and cook on high 1 minute - stand a few minutes to thicken.
Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot. Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.
Break off tough asparagus ends; steam for approximately 3 or 4 minutes, just until tender crisp. Lay cheese slices flat, lay asparagus along side edge of cheese, with top of asparagus sticking out a bit. Carefully roll, I found Muenster cheese is easiest to roll, if you heat the havarti for about 10 seconds in a microwave, it rolls without breaking. If necessary use tooth picks or just lay on plate with opening down. We love the flavour of the Muenster with the asparagus and used both cheese with jalapeno. Lots of flavour! They can be cut in half, put the asparagus tops on opposite ends.
Shred cabbage and cook for 9 minutes in boiling water. Remove cabbage and drain well. Place in 1 1/2 quart buttered casserole. Melt butter in a saucepan, stir in flour and salt and cook until smooth. Add milk gradually, stirring until thick. Pour sauce over cabbage and sprinkle bread crumbs over top. Bake at 325° for 15 minutes or until crumbs are brown.
Knead almond paste until soft; work in powdered sugar. Add vanilla and salt. Add egg whites, a little at a time, blending well after each addition. Use just enough egg whites to make a soft dough that will hold its shape when dropped from a teaspoon. Line cookie sheets with unglazed brown paper. Drop paste onto sheets by teaspoonfuls, about 2 inches apart. Or force through a cookie press into rounds. Sprinkle with sugar. Bake about 20 minutes at 300 degrees. Place macaroons on damp towel to loosen the brown paper and remove paper. Cool on racks.
Puree whole lemons and onions with some of the vinegar until very smooth. Place in a large non-corrosive pot with all other ingredients and bring to a boil. Reduce heat to a simmer and cook for about 45 minutes until reduced to a spoonable consistency. Bottle while hot into sterilised jars and seal with screw pop top lids.
Preheat oven to 350. Let the butter and eggs stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, baking powder, and salt. Set aside. In a large mixing bowl beat butter on medium speed for 30 seconds. Gradually add sugar, 2 tablespoons at a time; beating on medium to high speed for 6 minutes total. Add vanilla then eggs, one at a time, beating for 1 minute after each addition and scraping the bowl often. Beat in milk. Gradually add flour mixture. Fold in pears and cranberries. Spoon batter into a greased and floured 13x9x2" baking pan evenly. Bake for 40-45 minutes.
Sandwich tomato and Gouda cheese in the bread. Place a pan on a stove top on medium heat and place butter in until melted. Grill both sides of the sandwich until cheese it melted.
In a bowl, toss the bananas slices in lemon juice to keep from browning. In an extra large fancy glass bowl, in a layering effect, place the pineapple, blueberries, HALF of the strawberries, oranges, kiwi fruit, watermelon, and the remaining strawberries or raspberries. In a mixer bowl, beat the softened cream cheese until smooth. Add in confectioners sugar, and continue beating. Add in the lime juice; mix to combine. Set the speed to lowest, and add in HALF of the whipped cream; mix until blended. Then add in the remaining whipped cream until blended (still on lowest speed). Pour the whipped dressing all over the fruit in the bowl, and allow to drizzle inside of bowl. Chill for a minimum of 1 hour before serving.
Cut broccoli into bite sized pieces. Boil in water for about 5 to 7 minutes. (broccoli should just start to soften). Rinse under COLD water (to stop the cooking). Dry to remove any excess water. In a large skillet, heat the oil until hot. Add the garlic and sesame seeds. Sautee for 1 minute. Add the broccoli and"some" of the broth. (I say "some" as you don't want it soaking in it, you just want it to help steam and add flavor) Cook for 2 to 4 minutes (depending on the way you like your broccoli, tender or crisp) stirring the entire time Season lightly with table salt. As everyone has their own tastes, increase or decrease the garlic and or sesame seeds as desired.
Heat the olive oil in a large pot over moderate heat. Add the onion, celery, carrot, and garlic and saute until tender but not brown, about 5 minutes. Add the stock, tomatoes, potato, sun-dried tomatoes, and basil. Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender. Puree in a food processor, or blender, in small batches until smooth. Strain through a fine sieve if desired. Stir in the milk or cream and season with sugar, salt, and pepper. Serve garnished with chopped chives. This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.