HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken breasts in a broiler pan and sprinkle with teriyake sauce. Broil until done. Cut cooked chicken into small chunks and set aside. In wok or large skillet, saute squash and carrots in 1/2 Tablespoon of olive oil. Remove vegetables to a side dish. Scramble the 2 eggs in wok and add to the reserved vegetables. Add remaining 1 1/2 Tablespoons to the wok and heat until simmering. Dump the cooked rice, chicken, veggies and scrambled eggs into the wok. Wait 1 minute before you incorporate so that the rice an fry somewhat in the oil. Cook for 4 minutes, stirring occasionally. Add 1 Tablespoon of salted butter at the end to give it a restaurant finish. Serve topped with sesame seeds.
Measure water in a microwave safe measuring cup. Microwave for 3 minutes or until water begins to a boil. If you do not have a microwave you can use a pan and a stove top. Pour jello powder into a large container, if possible one with a pouring spout like a measuring cup or pitcher, and add hot water. Stir until dissolved. Measure creme de cacao and coffee and add to the jello mixture. Stir to combine. Arrange 36 small disposable plastic or paper cups, about 1 to 2 ounces in size, in a container to protect from spills. Pour an equal amount of jello into each cup and place container in the refrigerator for at least 4 hours. When ready to serve shake can of whipped cream well and invert over each cup. Spray a small dollop of whipped cream on top. Drizzle with about a teaspoon of chocolate syrup and top with a cherry! Have fun!
Press moisture out of the tofu and cut into cubes. Place tofu in a gallon-sized plastic bag with the corn starch. Shake bag to coat tofu. Fry tofu in vegetable oil over medium heat until it has a crunchy coating, about 15 minutes on each side. Put tofu and vegetables into the Crock-Pot. Pour bottle of sweet & sour sauce over the top. Add a tablespoon of water to the "empty" jar. Shake and pour over the top of the tofu & vegetables. Stir to combine. Cover and cook on low for 3 hours.
Preheat oven to 350°F. Line cookie sheet with parchment paper. Combine sour cream and baking soda in small bowl and set aside. Mix flour, Splenda, sugar, baking powder, cream of tartar and salt in a large bowl. Be sure butter is frozen solid and grate it into flour mixture; stir to have mixture resembling fine breadcrumbs. Mix egg white, soy milk, and sour cream mixture. Add cinnamon and combine well. Gently stir into flour until moistened. Drop blobs of dough onto cookie sheet and sprinkle with additional Splenda-cinnamon mix, if desired. Bake for 25-30 minutes.
Mix together beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put into loaf pan. Combine rest of tomato sauce, water, brown sugar, prepared mustard and Worcestershire sauce. Pour over loaf. Bake in 350°F oven for 1 hour and 15 minutes. Makes 4-6 servings.
Mix all ingredients together in a heavy sauce pan. Cook on low to medium for 30 minutes or til desired thickness. Pour into pint sized containers and seal.
Break bread into small pieces; place in a medium bowl; Pour warm milk over bread. Heat oil in a medium skillet; Add onion; saute until golden brown. Add sauteed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency. Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling. Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes. Dumplings are done when they float. Carefully remove dumplings with a slotted spoon; drain well. Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.
Into a heavy pan place the following ingredients; water, spices, fruit, sugar, butter and treacle. Bring to a boil and simmer for 1 minute only; remove from the heat. Stir the eggs, flour, and bicarbonate of soda into the mixture. It will appear to start cooking the mixture. Do not worry. Put mixture into pudding basins which have been lined generously with cling wrap. Wrap should flap over the sides of the basin; tap to get rid of air pockets. Place into the microwave for about 7 minutes. Do not cover the top with the cling wrap. Each microwave is different and, depending on size and power, you will have to use your own judgement. They are ready when a skewer comes out clean and feels firm on top. Now it's up to you. Play around with the sizes and make individual ones (approximately 2 or 3 minutes) or play about with the fillings.
Place the lemon rind in a large saucepan with the sugar and water. Dissolve the sugar slowly, then bring to the boil and boil for 10 minutes. Remove the saucepan from the heat and allow the syrup to cool completely. Add the strained lemon juice, mix and pour into a suitable container. Cover and place in the freezer until the mixture is thick and slushy. Beat the egg white until stiff and fold into the mixture. Return the mixture to the freezer and freeze until stiff. Remove the sorbet from the freezer 10 minutes before serving.
Slice plantains lengthwise into 8 strips. Fry in vegetable oil until golden & remove. Add olive oil & stir in sirloin. Add next 3 ingredients & stir. Add remaining ingredients except eggs & cook 4 minutes. Coil plantains into 3" circles & secure with toothpicks. Pack centers with meat mixture to make firm patties. Coat patties with beaten eggs & deep fry until golden brown. Serve with rice & salsa.
Preheat oven to 450 degrees F. Place the flour in a medium-sized bowl. Cut the vegetable shortening (or butter) into 1/2 inch cubes and toss the pieces with the flour. Cut in the shortening (or butter) until it's the size of small peas (I use a pastry cutter). Add 3/4 cup of the buttermilk and toss with a fork until the liquid is absorbed. Add the remaining 1/4 cup and toss well. Place the dough on a floured work surface. Mold it with your hands so it holds together. Flatten and fold over twice. Repeat 3 or 4 times. Pat the dough into a 1-inch thick circle, rectangle or square. Cut 1 1/2 inch to 3 inch round or square biscuits. Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk if desired to make a shiny crust. Bake the biscuits for 12 to 14 minutes, until they're golden brown. Remove from the oven and serve warm. Biscuit dough may be made the day before, refrigerated in an airtight container and then shaped and baked just prior to serving. Yum!
Mix all ingredients in a microwave safe bowl. Cook for 3 minutes. Stir. Cook about 3 minutes more until hot throughout. Serve with chips.
Brown Ground beef with onion till it is cooked and no longer pink - Drain. Mix all ingredients together and cook in Crook pot/Slow cooker on high for 5 1/2 - 6 hours - stir every 1/2 hour. Or you can bake at 350 degrees in oven for 2-3 hours - stir every 1/2 hour. ( If you can not find Lima Beans in a can - use Frozen).
Place all ingredients in a blender and blend until smooth. Spray a non-stick skillet with cooking spray and pour batter into pan. Cook until golden brown on medium to medium high heat about 5 minutes per side. Just watch it until it gets golden brown and make sure you don't cook it at too high of heat so that the center doesn't cook all the way through! My favorite way to eat this is with about a tablespoon of natural peanut butter and about 1/4 a cup of REAL maple syrup. I know that there are "sugar free" syrups out there and this would only add to the low fat/low cal of this recipe, but I like to eat REAL ingredients! But if you are into the whole sugar free thing than go for it! But the peanut butter and maple syrup is to die for! Enjoy!
In medium bowl add all ingredients and stir to combine. Brush over any item being grilled. Or pan fry meat in this sauce added. Do not cook at a high temperature as you don't want the sauce to burn.
Thaw dough according to package direction. Combine walnuts, finely chopped chocolate, the 3/4 cup sugar and cinnamon, set aside. Brush bottom of a 15 x 11 x 2 inch baking pan with some of the melted butter. Layer 8 of the phyllo sheets in the pan, brushing each sheet with butter. Sprinkle about 2 cups of the nut mixture over phyllo in pan. Top with another 4 sheets of the phyllo, brushing each with more of the melted butter. Sprinkle with 2 more cups of nut mixture and top with 4 more phyllo sheets, brushing each sheet with butter. Top remaining nut mixture and remaining phyllo sheets, brushing each sheet with butter. Drizzle remaining butter over top layer. Cut into diamond-or triangle-shape pieces, cutting to but not through the bottom layer. Bake in 325 degree oven for 1 hour. Immediately finish cutting diamonds or triangles. Meanwhile, in a medium saucepan combine orange juice, the 1/2 cup sugar, 1/2 cup water, honey and lemon juice; heat to boiling. Reduce heat and simmer 20 minutes. Pour over warm dessert in pan. Cool completely. In small saucepan combine chocolate squares and 2 tablespoons water; stir over low heat until smooth. Drizzle over dessert.
Blend all ingredients except the diced cream cheese. Pour smoothie into drinking cup, and add the diced cream cheese as garnish (if you dont mind your drink chunky). ENJOY!
Lightly butter or grease a 13x9 pan; set aside. Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside. Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt. Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.). Boil 12 minutes (more or less), stirring constantly. Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined. Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil. Note for subsequent batches: If your batch is less firm than you'd like, increase cooking time a minute or so. If it's too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.
Preheat the oven to 350°F. Lightly grease a 8 x 8 pan. Using a spoon, stir eggs with 3/4-cup sugar and 1 teaspoon vanilla; add melted butter. Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture; add nuts. Stir in chips. Spread into greased pan. Bake 20 to 30 minutes. For chewy brownies, use 8" pan and shorter baking time. For cake-like brownies, use 9" pan and longer baking time. Cut into squares.
Have baked 9-inch pie shell ready. In a large saucepan, scald the milk. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.
Measure out cereal; set aside. Line a 9x9 baking dish with wax paper or with greased plastic wrap. Prepare a second sheet for the top. Grease a wooden spoon. In a LARGE* microwavable bowl, melt butter - about 30 seconds. Turn the bowl in order to coat sides with melted butter. Add milk and vanilla; return to the microwave. Heat until marshmallows are huge and puffed-up (watch that they don't overflow) - about 2 or 3 minutes. With your greased spoon, stir until marshmallows are well mixed with butter, milk, and vanilla - there should be no lumps (it looks like marshmallow cream). Incorporate puffed wheat, making sure to coat all the cereal. Pour into prepared pan; cover with second piece of wax paper. Press FIRMLY into pan. Refrigerate at least 30 minutes. With the help of the paper, lift out and place on a cutting board or counter top; remove top layer of paper. Using a sharp, wet knife, cut into squares. If knife starts sticking, just re-wet it. Serve, making sure to remove any paper from the bottom. Keep refrigerated. * If you don't have a large enough microwavable bowl, you can put the puffed wheat into a regular bowl and pour the melted marshmallow over top. You will need a bowl containing at least 2 quarts to prevent marshmallows from spilling over.
Preheat oven to 350°F. Scrub potatoes, dry them off and pierce several times with a fork; place on a baking sheet. Wrap garlic in foil and place alongside the potatoes. Bake until potatoes are tender and the garlic is browned and softened, 50-60 minutes. Let them stand until they are comfortable to handle, about 15 minutes. Cut potatoes in half, lengthwise, remove cooked potato and put in large bowl. Be careful to leave the skin intact. Cut the garlic bulb in half; squeeze out the pulp and add to potato. Add the broth, sour cream, and pepper; stir and mash with a fork to desired texture. Spoon the stuffing back into the skins; sprinkle with paprika and cheese. Return potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
Cook noodles until tender. Drain, rinse. Lay on sheet of greased foil or any surface that noodles will not stick to. Lay slice of ham on each noodle, trimming to fit. Spread with mustard and sprinkle with cheese and seasonings. Roll up each noodle, enclosing the filling. Place in greased shallow baking dish. Pour sauce over top and arrange tomato slices over this. Bake at 375 Degrees F for 30 minutes. Garnish with parsley and serve. I mark the ones with mustard with a toothpick as my DH does not like mustard so we omit it on some of the roll-ups.
Rinse the tomatoes. Cut them in half lengthwise and scoop out the seeds and centers with a small spoon. Place the tomato halves, cut side down, on a plate large enough to hold them in 1 uncrowded layer. Microwave, uncovered, on HIGH for 15 minutes. Pour off any excess liquid. With a spatula, gently turn the tomatoes over, patting the pulp back into the skins as you turn. Microwave, uncovered, on HIGH for 10-15 minutes more, depending on the size of the tomatoes, or until they have completely collapsed and are dried out but still supple. Remove from the microwave and let stand 30 minutes without disturbing. Lift the tomatoes off the plate and use right away or store in a loosely sealed plastic bag in the refrigerator. After 2 days, seal tightly and return the bag to the refrigerator. The dried tomatoes will keep indefinitely. Note: Don't worry if the tomatoes seem collapsed beyond hope after the first 15 minutes. When they dry out more and cool off, their shape returns.
1. Prepare a medium hot fire on your grill (I have gas grill). 2. Combine beef, peanut butter, sour cream, soy sauce, lime juice, cilantro, ginger, brown sugar, red pepper, salt and black pepper (cayenne opitonal) in a large bowl, blending well with your hands. Shape into 6 patties 1/2 inch to 3/4 inch thick. 3. Place directly over coals, cover and grill to your desired degree of doneness, 5-7 minutes for medium rare. 4. Place burgers on buns and top with lettuce tomatoes and onions and BBQ sauce. **Chef Note: I skip #4 and like to top with my favorite Asian/Thai slaw- I have also found that a thin layer of peanut butter (as crazy as it sounds) on the bun gives it an amazing Thai flavor. Enjoy!
Preheat the oven to 375°F. Line a 20cmx 20cm shallow cake tin with baking parchment. Chop the dates in half and put them in a small saucepan; cover with the soya milk and water. Simmer until the dates are soft. Take off the heat and stir in the bicarbonate of soda which will froth as you add it to the date mixture. Leave to cool. Beat together the margarine and sugar until pale and creamy. Add the date mixture and stir. Mix the spices into the flour. Sieve the flour and fold into the sponge mixture. Spoon the sponge mixture into the prepared tin. Bake in the preheated oven for 30 minutes or until cooked and the sponge bounces back when pressed. To make the sauce: melt the syrup, margarine, sugar and vanilla essence in a small saucepan. Simmer for 5 minutes without stirring. Leave to cool slightly and then stir in the soya cream. Prick the pudding all over and pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding and if you like, a scoop of vanilla soya ice cream.
Put about 2 tablespoons oil in a pan and place the Italian sausages in it. Spice with pepper. Cook on low until fully cooked. Take out the sausages and put another tablespoon of oil in the pan. Stir-fry the mushrooms, peppers and onion for 3-5 minutes. Mix together soy sauce, cornstarch and chicken stock and place into pan. After the sauce thickens add the sausages and cook for another minute.
In dutch oven, cook beef, onion, pepper, and garlic until meat is brown. Drain fat. Stir in remaining ingredients and bring to a boil. Reduce to simmer and cook for 30 minutes or to desired consistency.
Add ingredients in order as specified by your bread machine instructions. basic/normal setting. medium crust.
Place all ingredients (except almond extract) in large non-aluminum kettle. Cook over low heat until thick, stirring frequently & skimming if necessary. When suitable thickness, then taste. Add extract if desired. Pour into sterile 1/2 pt. or pint jars, cap with sterile lids. Process in boiling water bath for 15 minutes after water returns to boiling. Makes 6-7 cups.
In a food processor, place the onion, garlic, ginger and jalapeno, if using, and process until smooth. Place the oil in a 4-6 quart slow cooker turned on HIGH. Add the onion puree and stir in the mustard, fennel, cardamom, allspice, cumin, turmeric, and cayenne. Cover and let it cook on HIGH for 5 minutes. Stir in the potatoes, cauliflower, kidney beans, tomatoes and stock into the cooker. Season with salt and pepper; cover and cook on LOW for 6 hours. When the vegetables are tender, add the coconut milk and cook, uncovered, to incorporate the flavors, 10 to 15 minutes.
Heat oven to 350°F If crumbles are frozen, microwave crumbles in medium bowl on high for 1-1/2 minute Add all remaining ingredients except ketchup; mix lightly. Let stand 5 minute. Shape into loaf in 8-inch pie plate; top with ketchup. Bake35 minute or until center is done (160°F).
Pre-heat oven to 375 degrees. Spray broiler pan with non-stick spray and place fish on broiling pan and place in oven. Cook for 7 to 10 minutes (the thicker the longer). While fish is baking mix remainder of ingredients in a bowl. When done baking remove fish and turn oven onto Broil and if using an electric oven move rack up in oven so that fish will be about 6 inches away from burner. Spread cream sauce over fish evenly and place back into oven/broiler, cook for an additional 4 to 6 minutes or until sauce starts to blacken remove from oven/broiler and serve. Enjoy! From start to finish 30 to 35 minutes for a Great Sit Down Meal. Serve with your favorite sides! Note: The more hot sauce the more you will change the flavor. I recommend you taste as you add. The hot sauce is the key ingredient for the zest!
Boil rice, water, cinnamon, and salt for 15 minutes. Strain our rice so that 1-1/2 c base is left. (Add more water if necessary.). Add apples and sugar. Boil until apples are cooked. Add a bit of the mixture to the cornstarch. Then add the cornstarch mixture and the cherries to the rest of the liquid. Bring to a boil. Remove from the heat and add the raspberries and mace.
Put the shiitakes in a bowl and add the hot water. Cover and let stand until softened, about 20 minutes. Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems. Swish the mushrooms in the soaking water to loosen any grit. Finely chop the mushrooms; reserve the soaking liquid. Heat the oil in a saucepan. Add the mushrooms and cook over high heat until starting to brown, about 3 minutes. Add 2 tablespoons of the soy sauce and the garlic and cook over high heat until the soy sauce evaporates and the mushrooms brown, about 5 minutes. Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tablespoons of soy sauce and stir well. Cover and simmer over low heat until the mushrooms are tender, about 5 minutes. Season with salt and pepper.
Preheat oven to 425°F Lightly spray a large baking sheet with butter flavored cooking spray. In a small bowl combine cornstarch, pepper & salt. In a small microwave safe dish heat up honey approximately 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir. Place coconut in a thin layer on a pie plate or flat dish. Take each shrimp and first dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut. Place on the baking sheet and lightly spray with butter pam. Bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.
Pre-heat oven to 400°F. Heat oil in large ovenproof skillet over medium-high heat 1 minute. Sprinkle pork with salt and pepper to taste. Brown pork chops 3 minutes per side; add vinegar, rosemary, and soy sauce. Bake 15 minutes. Transfer sauce to bowl and keep warm. Add butter and mushrooms to skillet. Cook over medium heat 2 minutes. Spoon warm sauce over pork and mushrooms and serve.
Puree all ingredients in a food processor or blender. Rub on beef, chicken, pork, or lamb before or after cooking. Also good on hamburgers with brown mustard and cheddar cheese. Makes one batch of about 3/4 of a cup.
Cut asparagus into 1-inch pieces. Chop the green onion. Bring a large pot of water to boil over high heat. Add rigatoni and cook for 6 minutes. Add asparagus to the pot and continue to cook for an additional 3-4 minutes, until pasta is barely tender and asparagus is tender-crisp. Drain pasta and asparagus, rinse with cold water, and drain well. Return pasta and asparagus to pot. Add marinara sauce, sour cream, vinegar, onion, basil, salt and pepper. Toss to mix well. Heat 2-3 minutes until heated through. Serve topped with Parmesan cheese.
Place the first 6 ingredients into a large saucepan and heat until sizzling, then cover, lower the heat and sweat the veggies for 15 minutes, shaking the pan occasionally. Add the stock or water, tomatoes, herbs and seasoning. Bring to a boil, replace the lid and simmer over low heat for 30 minutes. Add the canned beans and their liquid together with the pasta and simmer for 10 minutes more. Check the seasonings and serve hot, sprinkle with parmesan cheese and parsley, if using.
You will also need: 1 clean, new latex glove. The night before serving, pierce grapes with knife then stuff raisin in, as to make eyeball and then freeze. Fill the glove with water and you can tinted with red food coloring of fill with juice. Freeze the glove. The next day, combine the juices and orange slices in a punch bowl with a bunch of ice cubes. Place the grapes & frozen hand (Glove removed after the hand sat to softened a touch) and float it in the punch. Drink if you Dare!
Trim stems off of the spinach, chop it and rinse well. In a large skillet, add spinach and onions over low-medium heat. Steam covered for about 10 minutes stirring occasionally. Remove spinach mixture from the skillet and set aside. While spinach is cooling, heat olive oil or butter over medium heat. Once heated through add flour, (1 T. at a time) mixing thoroughly with the oil or butter making sure there are no lumps. Reduce heat to low and once more finely chop the spinach-onion mixture with the garlic clove and add it to the oil-flour mixture. Mix very well then add the buttermilk, salt and nutmeg. Mix well and allow to remain on the heat for another 5-10 minutes.