HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat canola oil in wok to high heat. Add all prepared veggies and stir every minute for about 5 minutes. Add soy sauce and stiry-fry one minute more. Remove from heat and drizzle sesame oil on top. Serve with alone or with steamed rice. Alternatively you could add cooked chicken, beef, or tofu for more protein.
place beans in large pot of salted boiling water until tender/crisp 6-8 minutes. drain in colander rinsing with cold water to stop cooking. whisk oil, garlic, mustard, vinegar, and salt and pepper (to taste). toss vinegarette over beans. add remaining cheese, tomatoes and scallions toss to coat. serve.
Cut the squash in half lengthwise and then crosswise into 1/2-inch-thick slices; set aside. Melt the butter in a large soup pot over medium heat. Add the onions and cook until tender, about 10 minutes. Add squash and season with salt and pepper. Cover and simmer over low heat for 10 minutes. Add 4 cups of the chicken stock and bring to a boil. Reduce the heat and simmer, covered, for an additional 15 minutes, or until the squash is very soft. Use an immersion blender to create a smooth, thick puree. (If using a regular blender, allow soup to cool before pureeing, and then return it to the pot.) Bring back to a boil. Add the orzo and reduce the heat, cooking until the pasta is tender, about 7 to 8 minutes. Reduce heat to a gentle simmer. Meanwhile, in a separate bowl, combine the cream, egg yolks and lemon juice. Whisk until smooth. Add the cream/egg mixture to the soup and whisk over low heat until blended. Do not let the soup come back to a boil or the egg yolks will curdle. Stir in the mint. If the soup is too thick at this point, add the remaining cup of stock. Serve immediately.
1.	Place the beans in a food processor. Puree until smooth along with 1/2 cup of the milk. 2.	Add eggs, sugars, apple butter, vanilla, cinnamon and nutmeg; process using several on/off turns until combined. Gradually add remaining evaporated milk and process until combined. 3.	Spoon mixture into six 1/2 cup (125 mL) ramekins. 4.	Place ramekins in a shallow baking dish. Pour hot water to reach halfway up the sides. 5.	Place in a preheated 3500F (1800C) oven for 35 minutes. Remove from oven and let cool slightly. 6.	To make the butterscotch sauce, melt butter in a small saucepan. Add brown sugar and corn syrup and cook gently until sugar dissolves. Stir in whipping cream and bring to a boil. Let cool slightly before serving. 7.	Serve ramekins drizzled with butterscotch sauce and top each with 1 teaspoons (5 mL) chopped pecans.
Place cream cheese in processor. Add juice, and spices. Mix adding milk until desired thickness. Dip will stiffen up in fridge. Add shrimp and process again.
Mix tequila, sesame oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper in a small bowl then place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time. Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 4-5 minutes for nice grill marks. Flip over, reduce heat slightly and close lid, To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium. Slice thin and enjoy with the fire extinguisher beer or the liquid type of margarita of your choice.
Preheat oven to 350°. CRUST: Combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake for 10 minutes. Cool completely on a wire rack. FILLING: Combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. TOPPING: Top with pineapple and coconut.
Place the chocolate wafers in a microwave safe dish. Heat for 1 minute and stir. If needed, heat in 15 second intervals, stirring after each, until melted and smooth. Stir in one or two of the filling ingredients listed. The amount and combinations depends on personal taste but don't add so much that the mixture doesn't hold together. Spoon mixture into mini candy papers. Garnish with more the the Filling Ingredient (s) used or drizzle, in a contrasting chocolate, in a zig-zag pattern on top. TIPS: do not allow moisture to come in contact with the chocolate while it is melting or it will "bind" and become an unusable mess. Make sure your bowl and spoon are completely dry.
Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended. Refrigerate, covered, up to 2 weeks. Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened. (You may add the nuts right away if you're serving the spread within a few hours). Serve with bread, crackers or in pastry tartlets.
Cook orzo in salted water according to package directions without added fat. Drain and set aside. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, pepper and garlic; cook until soft, stirring occasionally, about 3 minutes. Add tomatoes and oregano; bring to a simmer. Add shrimp and cook until shrimp are bright pink and cooked through, about 5 minutes. Spoon cooked orzo into shrimp mixture; stir to combine. Remove from heat and stir in basil. Spoon about 1 1/4 cups of orzo-shrimp mixture onto each of six plates and top each with 1 teaspoon of feta.
Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator.
Mix all the ingredients for wasabi mayonnaise and place in refrigerator. The longer the better. Mix or whisk all the marinade ingredients and pour in a large sealable bag over the salmon (I like to use the 1 gallon freezer bags). Rotate the bag a few times (make sure the bag is closed) to make sure marinade gets all over all of the pieces of salmon. Marinate in the refrigerator for at least 30 minutes (salmon can handle a little longer if you wish, but I wouldn't go over 2 hours). Grill on high heat for 4 to 5 minutes on each side, or until done. Internal temperature should be 140 degrees. Serve with wasabi mayonnaise.
Preheat oven 220 degrees. Sprinkle flour over flat baking tray. Sift flour into medium bowl. Add sugar. Using your fingertips rub butter into flour mixture until it resembles fine bread crumbs. Add milk. Use a flat bladed knife to mix until dough begins to come together. Turn onto a lightly floured surface and knead gently until dough comes together. Flatten dough with the palm of your hand until 2cm thick. Use a 5cm cutter to cut out scones. Place onto baking tray 1cm apart. Bake for 14-16 minutes or until goldn and cooked through. Serve warm with Jam and Cream.
Brown meat; drain. Add and blend all other ingredients. Reduce heat to low after bringing to boil. Simmer 1 1/2 hours on low heat. Serve on buttered and grilled buns with pickles and mustard.
In large bowl mix brown sugar, oil, egg, and vanilla. Add buttermilk, rhubarb and nuts, stirring completely. In separate bowl mix remaining ingredients. Stir until moistened. Topping:. Combine and mix until crumbly and sprinkle over muffin dough. Press inches. Bake at 400 for twenty minutes.
Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan and bring to boil. Reduce heat and simmer uncovered, 12 minutes. Stir in corn and cook until quinoa is tender, about 2 minutes longer. Drain off any excess water and transfer quinoa mixture to large bowl and let cool. Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture. Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture. Toss to mix well.
Preheat oven to 375 degrees. Bake crust for 10 minutes or until the bottom is slightly browned. Cool slightly. Cook onions in melted butter until soft. Cool slightly, then whisk together with milk, eggs, flour, seasonings, and 3/4 cup cheddar cheese. Set aside. Sprinkle remaining 1/4 cup cheddar cheese over bottom of crust. Layer chicken and broccoli over the cheese, then pour egg mixture over all. Bake at 375 degrees for 35-45 minutes or until a knife inserted in the center comes out clean. You may want to cover the crust edges with foil for the first 20 minutes.
Soak 1 lb. of dried black beans in 6 cups water, either by the quick soak method (boil for 2 minutes, let sit one hour) or overnight. Drain the beans. Put them in a soup pot and add 8 cups of water. Add diced vegetables, bay leaf and oregano or Italian Seasoning. Bring to a boil, then turn heat to simmer. Cover and simmer until beans are very soft. This might take 2-plus hours. Stir from time to time and add water if it needs some. When beans are very soft, add 1/4 cup sherry, 2 teaspoons salt and black pepper to taste. Simmer another 15 minutes. Remove bay leaf. Puree with a stick blender if you have one, or in container of blender jar. (Safety warning: If you use a blender do not fill more than 1/2 full with hot soup and hold the lid on firmly with one hand to prevent volcanic eruption.) Garnish with avocado cubes or lemon and serve hot.
Mix flour, milk and mayo together, reserving the second measure of flour for the board. Add the second measure of flour to the board and coat your hands. Turn out the dough onto the floured board or counter top. Sprinkle some extra flour on top of the dough. Just enough to make the dough easier for you to work with and not so sticky. You want to get it just to the not too sticky point but not add so much flour that they become dense. It is hard to say how much as this varies with the climate and humidity. Knead lightly just until the dough is smooth-about 6 times. The less you handle it, the better the biscuits! Pat into a square shape and make long cuts with a very sharp knife from top to bottom and then side to side--like a tic tac toe board and you will havce 9 biscuits. Add one extra line to make 12 squares. I usually cut to make 12, but make them as large or small as you like. Place on lightly greased or sprayed cookie sheet just a tiny bit apart- about 1/2 inch- and bake at 450°F for 15 to 20 minutes or until browned on top. Brush the tops of biscuits with butter or spray with butter spray and serve immediately. Note: Don't have any self-rising flour? Add 1 tsp salt and 1 T baking powder to the flour.
Trim the pork and cut into strips 1/4"wide x3" long. Prepare the mushrooms and slice them thinly. In a small bowl, mix together the 3 mustards with the creme fraiche and when your ready to cook, take a large frying pan and heat the oil and butter together over medium heat. Add the onions and fry until they are soft. Remove the onions to a plate. Turn the heat up under the pan to high and when it is smoking, add the strips of pork and fry quickly, keep them moving, without burning. Add the mushrooms and toss around to cook briefly until the juices start to run. After that, return the onion to the pan and stir. Season well with salt and pepper, then add the wine and let it reduce slightly before adding the creme fraiche. Stir together and let the sauce bubble and reduce to half. Serve immediately, over rice, or as I do, over spinach.
Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight. Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside. Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine. Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill. Continue cooking until golden and cooked throughout, about 4 to 5 minutes more. To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.
Put half the coriander for the marinade, salt, oil and garlic into a food processor with all the jam, cumin and red wine and blend until smooth. Cut the ostrich fillet into 4cm/11/2in cubes. Place them into a non-metalic bowl and stir in the jam-flavoured marinade. Place the remaining coriander, salt, oil and garlic into a clean food processor with the lemon juice and blend until smooth. Halve all the peppers, remove the seeds and cut them into rough 2.5cm/1in cubes. Cut the ear of sweetcorn across into 2.5cm/1in thick slices and cut the patty pan squash into similar sized pieces. Place all the vegetables into another bowl and stir in the second marinate. Cover both bowls and leave to marinate in the fridge overnight. The next day, thread the meat and the vegetables alternately on to the skewers and barbecue over medium-hot coals for 10-12 minutes, turning now and then and basting with the leftover meat marinade.
Wash, sort through, hull, and slice the berries 1/2 inch thick. Bring 1 cup of the water and the sugar to a boil in a medium sized sauce pan over high heat. Boil for 5 minutes. Mix cornstarch and the remaining 1/4 cup water together in a cup until the cornstarch throughly dissolves. Slowly whisk this mixture into the boiling syrup. Return to a full boil and boil for 2 minutes. Remove the syrup from the heat and whisk in the food coloring if you wish. Stir in the vanilla and gently fold in the strawberries. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Melt butter over low heat in a heavy bottomed saucepan. Saute onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder. Blend in flour, salt, sugar and ground ginger. Cook over low heat until mixture is smooth and bubble. Remove saucepan from heat and whisk in chicken broth and milk. Bring mixture to a boil, stirring constantly. Boil for 1 minute until mixture thickens. Add chicken and lemon juice. Heat to warm the chicken. Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired. Curry Accompaniments: Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sauteed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour), flaked coconut, sliced avocado. You can also use this recipe to make shrimp curry. Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.
Preheat oven at 375°F. Layer apples in a greased pan (9x13). Combine flour, sugar, baking powder, and salt in a bowl. Mix soft butter and milk. Add to dry ingredients. Combine well. Mix egg, milk and vanilla. Add to batter mixture and combine well. Pour batter over apples. Bake for 25 minutes.
Gather 1 lb. of fresh heather. Use the upper stalks and flowers only. Boil the heather with a gallon of water in a large stockpot until the mixture resembles a dark tea. If needed, add more stalks and flowers if the colour is weak. The mixture should be opaque. Remove from heat and strain. Discard the heather. Allow it to cool. Once it has cooled completely, add sugar, nutmeg, allspice and lemon juice. Pour the new mixture into casks or bottles. Serve chilled.
Soak beans in enough cold water to cover for 12 hours; drain well. In a large saucepan, combine soaked beans and 3-1/2 cups fresh water; bring to a boil. Add whole tomatoes, onion, garlic, paprika, salt and bay leaf. Cover and cook over low heat 1-1/4 hours. Rinse spinach well to remove any dirt or sand; place damp spinach in a large saucepan. Do NOT add water. Cover and cook 2 minutes. Drain well; chop spinach. Remove onion quarters, tomatoes, garlic and 1 Tablespoon cooked beans from the saucepan. Discard tomato skins. Press mixture through a sieve or puree in a blender or food processor. Heat oil in a small skillet; add pureed mixture. Cook 2 to 3 minutes; return to soup in the saucepan. Stir in wine and chopped cooked spinach; simmer 10 minutes. Remove bay leaf. Pour into a tureen or serve in individual bowls. Garnish with parsley.
Preheat oven to 350°F. To prepare pecans, combine first 5 ingredients in as mall bowl. Rinse pecans with cold water and drain (do not allow pecans to dry). Add pecans to the suar mixture and toss well to coat. Arrange on a jelly roll pan coated with cooking spray. Bake at 350°F for 10 minutes, stirring occasionally. Coarsely chop pecans. Set aside. To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended. To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add prosciutto; saute 5 minutes or until crisp, and finely chop. Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat. Sprinkle with the pecans and prosciutto.
Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine Pectin with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well. Let stand 30 min, stirring occasionally. Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours). Store in freezer or for 3 weeks in refrigerator.
Grease a 13 x 9-inch baking dish. In a skillet brown the sausage meat over medium heat with onion until browned, then mix in taco seasoning until combined, cook another minute; set aside to cool. Line the bottom of the casserole dish with 4 tortillas. Sprinkle with 1/3 EACH of green onions, olives, chile peppers, pimento peppers, cooled sausage mixture then shredded cheese. Repeat TWICE with the remaining ingredients. In a large bowl beat together eggs with milk, cayenne pepper and salsa, then pour over the layered ingredients. Cover with plastic wrap and refrigerate 8-24 hours. Remove the plastic wrap and bake at 350 degrees for 50-60 minutes.
Place oven rack in upper third of oven, about 10 inches away from heat; preheat broiler. Whisk together eggs, milk, salt, and 1/8 teaspoon pepper. Set aside. Heat oil in a 10-inch ovenproof nonstick skillet (such as cast iron) over medium heat. Add onion and cook, stirring often, 3 or until tender. Stir in spinach; cover and cook, tossing occasionally with tongs, 2 minutes or until wilted. Pour egg mixture over spinach mixture. Fold gently with a rubber spatula to combine. Sprinkle top with tomatoes. Cook over medium heat for 4 minutes or until edges begin to set and bottom is cooked. Place in oven. Broil 3 minutes until frittata is golden brown and center is set. Remove from oven; sprinkle with mozzarella cheese and remaining 1/8 teaspoon pepper. Broil 1 minute or until cheese melts. Cut into 6 (3 1/2-inch) wedges (remember handle will be hot when serving). Serve immediately.
Cook carrot and green beans in salted water until tender, drain and set aside. In a wok-type pan, saute onion and red pepper in 2 tbsp olive oil until pepper is tender and onion is translucent. Set aside in small bowl. Heat remaining 3 tbsp oil in the wok until hot, then add the cooked rice, stir-frying for several minutes. Add the onion/pepper mixture and mix well to incorporate. Add the Lizano sauce, soy sauce and achiote powder. Mix well to incorporate. Add chicken and mix well to incorporate. Add salt and pepper to taste then remove from heat. Add cilantro and parsley. To serve in a typical manner, fill a serving-sized bowl with the Arroz con Pollo, tamp down, then unmold it onto the dinner plate. Served with a side salad and fried plantains. Here in Costa Rica, it would be served with french fries - a carbohydrate overload!
Spray with Pam or the equivalent. Filling: Toss the blueberries with the 1/2 cup sugar or more and lemon juice. Pour into a 13X9 inch oval baking dish. Topping: Combine the cornmeal, flour, 1/2 cup sugar, baking powder, cinnamon, and salt in a mixing bowl. Make a well in the center and pour in the buttermilk, melted butter, and beaten egg. Stir with a wooden spoon to blend and then mix with a fork only until the batter comes together. Drop the batter by spoonfuls on top of the blueberries in the pan. Bake the cobbler for 40 to 45 minutes or until the filling is bubbly and the topping is firm.
Preheat oven to 350 degrees. Cream shortening, sugar and egg. Add mashed bananas and sour milk. Note: To make sour milk, I place a drop of distilled vinegar in the bottom of the measuring spoon and fill the rest up with milk. Sift dry ingredients and add to banana mixture, mixing carefully. Divide the batter in half. I like to add nuts to one loaf, cranberries to the other or just make one or both plain. Pour batter into two greased loaf pans. Bake for 45-50 minutes or until a toothpick or cake tester inserted in the center of each loaf comes out clean. When done, remove from oven and cool on a wire rack for 1-2 hours. To remove bread from pan, carefully turn pan upside-down and place hand under loaf to catch. Cut into 1/2-inch slices and serve with or without butter spread. Store in air-tight container. The bread will keep for up to five days.
For the base: Oven temperature, 325 deg. F. Soften butter (do not melt). Beat egg slightly and reserve a small amount for brushing the top of cake. Add remaining egg to butter. Add 2 tsp almond extract. Combine flour, sugar and salt; mix into butter mixture. Mix well and form into a ball. Reserve 1/3 for lattice work (topping); Chill slightly. Press out in greased and lightly floured 9" X 9" pan and push up the sides of the pan to create an edge. Spread out raspberry jam as the cake bottom layer. For the topping: Mix chopped apples, cinnamon, sugar and 1 tsp almond extract; heat slightly. Mix well and add to the raspberry covered cake base. Roll out remaining dough and cut into lattice strips. Place on top of mixture in a lattice pattern. Brush with reserved egg. Bake in preheated oven for 30 - 40 minutes. Cool and dust with sifted icing sugar.
Heat the oil in a large pan and stir in the curry powder, add the chicken and brown it. Add the onions, garlic, peppers, ginger and turmeric.Fry for 2 minutes. Add the chicken livers and hearts to the pan with the currants, cover with the stock. Cook till the meat is tender. Add the cucumber and lemon juice, cook till the cucumber is tender. In a small pan mix the flour and milk together, to make a paste. Strain the cooking liquid from the chicken onto the flour/milk mix and cook till thickened. If the mix is too thick, add a little milk. Add this to the chicken. Stir to combine the chicken and vegetables with the thickened stock and cook on low heat for 5 minutes. Season with the salt and pepper to taste. Serve with fried rice.