HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken stock, soy sauce, lime juice and Tobasco in a small sauce pan and simmer over low heat approximately 5 minutes. Add the desired pasta or vegetables and simmer until heated through.
Snap off and discard woody bases from asparagus. Bias slice into 1 inch pieces. For sauce, combine chicken broth, soy sauce and cornstarch; set aside. Preheat a wok or large skillet over high heat; add oil. Stir fry the gingerroot in hot oil for 30 seconds. Add asparagus and green onions; stir fry for 3 minutes. Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender. Push vegetables from center of wok; stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Add tomatoes; heat through. Serve at once. Serve with rice if desired.
Pour warm water into a large bowl, sprinkle yeast over top, and let stand until frothy at least ten minutes. Whisk in 2 tablespoons of the olive oil, along with the salt, and 1/2 teaspoon each of the herbs. The remaining oil, and herbs get mixed together in a bowl for the final brushing later after formed, but just before going into the oven. Add in 3 cups of the flour and make a soft dough. Place onto a floured bread board and knead for 10 to 15 minutes, adding just enough flour as needed only. Place in a oiled large bowl, turning to coat, and cover with plastic wrap. Set into a draft free warm area and let double about 2 hours. Grease baking sheet and set aside. After doubled punch down the dough and divide into twelve portions, to make 12 buns. Roll, pinch and form by tucking under. Place onto prepared baking sheet, cover loosely with plastic wrap and place in the refrigerator of up to 24 hours. But not less than 12 hours. When ready to bake remove and place on counter and let come to room temperature, which will take about an hour or so. Preheat your oven to 400 degrees. Mix the remaining oil and herbs if you haven't already done so, and brush tops of each roll. Bake at 400 degrees for 25 minutes until golden or tapping bottoms sound hollow. I also have sliced red or yellow tomatoes or grape tomatoes and placed on top before baking. Also caramelize a thinly sliced onion and you can also place that on top of each and they become crispy while baking also. Hope you enjoy this recipe as much as I do.
Remove stems from mushrooms and grill lightly for a few minutes. Saute garlic in hot oil, then add pork mince. Cook mince until browned, approx, 10 mins. Add chopped mushrooms, spring onions, celery and sauces. Cook a further 5 minutes. Place grilled mushrooms into a baking dish upside down. Fill each cup with pork mixture. Cook in moderate oven 20 minutes.
Mix all ingredients, except tuna, in saucepan and simmer for 5 minutes. Add tuna and mix until heated through. Serve with crackers or over rice.
Set oven to 350 degrees. Grease a medium casserole dish (or a dish large enough to hold the mixture). In a skillet cook the whole small mushrooms in a little oil or butter until all the moisture has evaporated (about 10 minutes) remove to an extra large bowl. To the same skillet add in the ground beef with chili flakes, onions, garlic and red bell pepper; cook until beef is no longer pink and the veggies are tender (about 12-15 minutes). Season with salt and pepper; drain any fat, then add to the bowl with the cooked mushrooms. To the bowl with the beef and mushrooms, add in all the sauce and 1-1/2 cups grated mozzarella cheese (or to taste) toss well to combine. Add in the cooked pasta and toss again. Transfer the mixture to a greased casserole dish. Sprinkle with grated Parmesan cheese. Bake for about 15-20 minutes, or until the casserole is heated through and bubbly. Remove from oven and sprinkle about 1-1/2 cups mozzarella cheese on top. Return to oven and continue to bake until the cheese has melted (about 5-6 minutes).
Combine lettuce,spinach and cabbage in large salad bowl. Arrange oranges around inside rim of bowl; top oranges with berries. Cover salad with bermuda onion. Cover and refrigerate until served. Toss with dressing of choice at table when ready to serve.
Stir fry chicken and vegetables in oil over medium heat for a few minutes. Add broth; bring to a boil, then lower heat to simmer. Add half of the miso mix. When vegetables are cooked, add remaining ingredients (except green onion). Garnish with green onion.
Preheat oven to 400 degrees. Remove the thawed hen from it's wrapping and rinse it with lukewarm water. Smother or brush the olive oil over the hen. Squeeze lemon juice down the center of the hen. Sprinkle the hen with salt & pepper (or any seasoning of your choice). Place hen on roast pan and let it cook for 35 minutes.
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon. In a large bowl, blend together eggs, oil, yacon and vanilla. Blend dry ingredients into wet, then fold in carrots and currants. Grease a mini muffin tin with grapeseed oil and then dust with coconut flour. Spoon approximately 1 teaspoon of batter into each greased mini muffin cup. Bake at 350° for 10 minutes. Cool and serve.
Line 8-inch square pan with parchment paper leaving a slight overhang; sprinkle with 1/2 cup of crushed Heath bar (or other candy). Melt chocolate chips in condensed milk over low heat. Add rest of candy and peanuts. Pour into pan; chill. Cut into squares and enjoy!
Turn broiler on. Brush meat with Worcestershire and season with onion and garlic powder and salt and pepper. I like to massage this all into the meat and let it rest while the broiler preheats. Cook London broil on top rack for 6 minutes on each side, for rare to medium rare, longer for medium. Remove meat from broiler and let it rest 5 minutes. IMPORTANT- do NOT skip this step. The juices will redistribute throughout the meat during this rest time and continue to cook. This will give you a very juicy steak. Place a small skillet over medium heat. Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Cook for 2 minutes to allow the broth to reduce a little. Add 1/4 cup steak sauce and black pepper, to taste. Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how TENDER it is to cut and chew, so make sure the carving knife is sharp - the thinner the better! Transfer the slices to a platter keeping them lined up as you sliced them, forming a whole steak, just sliced. Pour gravy down the center and serve any remaining gravy on the side. We like this with egg noodles or a baked potato, a green salad and some crusty bread. Oh and of course a nice glass of wine!
Thaw pierogies in hot tap water in a large bowl; drain. In a large skillet, melt butter over medium heat. Add onions and cook until slightly softened. Add ham and pierogies and fry until brown and crisp. Add additional butter as needed.
Bring all ingredients (except food coloring) to a rapid boil, stirring frequently. Reduce heat to simmer, cover and cook until pickles are tender and somewhat translucent. Add green food coloring if desired. Transfer pickles, juice and cinnamon sticks to a covered glass bowl and store in the refrigerator after cooling. Discard the pickling spices. Wait at least 12-24 hours to serve so that all the flavors have been absorbed.
Cook Cavatelli as directed. Take a large pot ( that you will be able to mix all ingredients together in) and spray with cooking spray, saute garlic for a few minutes, add frozen broccoli and let cook a few more minutes, pour in 1 cup chicken stock and let cook on low heat till broccoli is tender and not frozen. Season with salt pepper and garlic salt. Add shrimp and let it warm through, add cooked cavatelli mix together and finally add parmesan cheese. Stir together; this will thicken the sauce.... Serve and top with parmesan cheese and garlic salt.
Whisk together egg white and lemon juice. You may want to let it become room temperature, so it won't be too cold. Apply to face, allow to dry about 20 minutes before going to bed, and wash off in the morning.
Preheat oven to 350 degrees. Place the flour, salt, pepper in a shallow dish/zipped baggie. Beat egg lightly with water, place in seperate shallow dish. Place crushed cereal crumbs in another shallow dish. Rinse chicken. Dip chicken in flour mix, coat evenly. Shake off excess flour. Dip chicken in egg mix, coat evenly. Roll chicken in cereal crumbs. Place chicken on a cookie sheet that has been sprayed with non-fat cooking spray. Drizzle with melted butter. Bake 45 minutes - 1 hour. Do not turn while baking.
Mix (More efficient if done in food processor but not necessary). Use 3 teaspoons per mug of boiling water.
Cook the linguine following the packet instructions, then drain quickly so some cooking water is still clinging to the strands. Tip back into the cooking pan with the grated zucchini, olive oil, garlic, lemon zest, chili flakes and most of the basil. Season generously and toss everything together using tongs. Scatter with the remaining basil leaves and serve.
Mix all sauce ingredients thoroughly and pour over wings. Marinate for at least one hour. I myself try to marinate overnight. Bake in a 400 degree oven for one hour, flipping once half way through cooking time. Recipe easily doubles or triples.
Drizzle cod fillets with lemon juice. Salt and pepper to taste. Rub fillets with cajun spices and coat well. In very hot skillet, cook fillets in butter for 4 minutes on each side. Remove from skillet and serve immediately. Serve with sour cream, carrot and zucchini cut into julienne. Garnish with fresh parsley or dill.
In a large non-skillet, saute the chicken. Salt and pepper to taste. Add the vegetables and cook until they are tender. Cook the pasta according to package directions. Drain, cover and set aside. In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the mozzarella and cheddar and continue heating, stirring constantly, until the cheeses melt. Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
In a large mixing bowl, mix yeast, sugar, and warm water. Wait until the yeast and sugar dissolve. Stir in butter, salt, and 2 cups of flour until well incorporated. Stir in the remaining flour 1/2 a cup at a time. Mix well with each flour addition. When the dough is pulled together, turn out onto a floured surface and begin to knead for 8 - 10 minute Place the dough (into a lightly oiled, large bowl. Turn the dough to coat with oil. Cover with a damp cloth and allow to rise 1hr. Turn the dough out onto a lightly floured surface and divided into two even loaves. Place loaves in two lightly oiled bread pans. Cover the loaves with damp cloths and allow them to rise 40min. Preheat your oven to 425°F. Bake at 375°F for about 30 minutes and the top is golden brown. The loaf should also sound hollow when tapped.
Toast and chop cashews or pistachios. Melt 1/4 c butter in medium saucepan over low heat. Add spices and cook 2 minutes, stirring occasionally. Add stock and currants. Can be prepared 4 hours ahead, bring to boil. Mix in couscous and 2 tbsps. butter. Cover and remove from heat. Let stand 5 minutes. Fluff with fork; season with salt. Transfer couscous to bowl, add nuts and toss well.
Melt 3 TBS butter in an 8" X 8" pan. With a small piece of wax paper, butter the sides as well. Add the syrup. Remove from heat and sprinkle in the rum. Divide apple into eighths, core and arrange in neat rows in syrup mixture. Cream 1/3 cup butter, add 1/2 cup sugar and beat until light. Beat in egg yolks, one at a time. Sift together dry ingredients and add alternately to creamed mixture with milk. Stir in grated apple. Beat egg whites stiff. Beat in remaining 1/4 cup sugar, and fold gently into batter. Spread batter evenly over apples in pan. Bake 350*F oven for 40 to 45 minutes. Let stand 5 minutes, then invert onto a flat cake plate. Serve hot or warm with whipped cream.
Preheat oven to 350 degrees. Grease a two-quart baking dish. Prepare sweet potatoes by cutting them into quarters and placing them in a large pot of water. Cover and bring water to a boil. Once boiling, reduce to low heat. Simmer the sweet potatoes for 30 minutes or until tender. Drain sweet potatoes, than mash/whip. Add butter, sugar, and eggs to sweet potatoes and beat to blend, occasionally scrape the sides of the bowl. Add orange juice concentrate, salt, and spices and stir to combine all ingredients. Spoon blended mixture into the casserole dish and top the casserole by sprinkling on the marshmallows. Bake for 30 minutes.
Preheat oven to 375 degrees. Cream the butter and sugar together until light and fluffy. Add the egg and lemon extract stir until blended. In a seperate bowl combine the flour, baking soda and salt together. Add flour mixture to the butter mixture and stir until completely blended. Stir in the white chocolate chips and drop by spoonfuls onto a cookie sheet. Bake for 8-10 minutes or until lightly browned. Cool on a cookie sheet for a few minutes then transfer to a wire rack.
Combine everything except weiners and simmer until thick-do not brown meat first. I suggest using a potato masher to mix everything. Grind the weiners and add to pot. Stir and Cook on low for a few hours to let all the flavors soak into meat. If you want you can place sauce in a crock pot in morning and will be ready that evening. the longer it cooks the better it is! Serve over hot dogs on buns and enjoy!
Sprinkle half of cheese evenly over one of bread slices. Arrange tomato halves over cheese, covering bread slices evenly. Top with apple slices. Sprinkle with remainder of cheese. Top with remaining bread slice. Heat a non stick saute pan and spray lightly with veggie oil. Place sandwich in pan and weigh top down by pressing a plate over sandwich,topped with a can. Saute over low heat 3 to 4 minutes. Turn sandwich over and repeat process until bread is golden brown and cheese is melted. Slice in two and serve immediately.
Use bulk sausage or remove the casings from the sausage and discard. Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink and has rendered most of its fat. Spoon out most of the fat from the cooked sausage and discard. Add the onions and garlic and cook, stirring,until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil. When the soup in boiling, add the orzo and cook for 20 minutes. Season to taste with salt and pepper. Serve in heavy soup bowls. If desired, sprinkle Parmesan cheese over each serving. To prepare in advance: Like most hearty soups, this tastes best if it is cooled, refrigerated overnight, then reheated to serve. It may also be frozen.
Fry onion paste in oil to light brown. Add ginger, garlic paste, yogurt, coriander seeds powder, chili powder, Turmeric powder, tomato, and salt. Mix and fry briefly and then add the chicken. Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency). Garnish with green chilies, green coriander (dhaniya) leaves and garam masala. Serve with naan or boiled rice.
Base -- Spray a 13x9" pan with Pam or a non stick spray. Arrange the slices of bread on the bottom, and make sure to cover the entire bottom. Cut smaller pieces to fill in the empty spaces. Strata -- Spread the pesto over the bread making sure to coat everything, and then cover with 1/2 the cheese, 1 cup. Layer with the shrimp, spinach, red peppers, onion and finish with the remaining 1 cup of the cheese. Egg -- Mix the eggs, milk, salt and pepper well and pour over the casserole. Cover with plastic wrap or foil and refrigerate over night. Eight (8) hours is required, but don't let it cover over 12 hours. Bake -- Remove from the refrigerator and let it warm up a bit so It isn't ice cold. Cover with foil if not already and bake in a 350 degree oven, middle rack for 30 minutes. Remove and arrange the tomatoes slices on the casserole and continue to bake covered for another 15-20 minutes (45 min) is the right time for my oven, but just check by inserting a knife in the center. When it comes out clean it is done. If you want - you can put the dish under the broiler for just 3-4 minutes to broil the tomatoes, but I don't mind if they aren't browned. It is a nice texture to me to have the fresh tomatoes on the top. Serve -- Make sure to let the strata set 15 minutes before serving. ENJOY! Prep time includes the overnight rest.
Macaroni and Cheese Sauce: Place cream in a saucepan. On medium heat, using a wire whisk, reduce till one-fourth has gone and slightly thickened. Add garlic, blue cheese and chipotle. Melt for approximately 5 minutes. Elbow Macaroni Blanched: Add water to a stockpot, place on high flame and bring to a boil for one minute. Add salt. Boil water for three minutes then add macaroni and stir every minute from bottom. Cook for 10-12 minutes or until al dente. Using a colander place macaroni and drain well then place macaroni in ice cold water to shock. Z'Tejas Macaroni and Chicken: Salt and pepper chicken breast and place butter down on skillet. Place marinated chicken skin side down and place in large cast iron skillet on top. Sear for approximately 4 minutes till crispy. Turn over on grill and cook till done then turn on skin side down for approximately one minute. Before slicing, removing cartilage and slice in 6 pieces. Using a 12-inch cast iron or skillet, add mac and cheese sauce, jack and cheddar mix. Heat up till cheese melts approximately 1-2 minutes. Add macaroni to sauce. Top with jack and cheddar cheese mix. Top with bacon gratin (and place under broiler for approximately 2 minutes until golden brown and cheese is melted. Arrange sliced chicken in a star shape method and place green chiles in center on top between chicken.
Wash the asparagus and cut the hard stem. Slice cut the asparagus but save six ends. Blend the asparagus slices to get a green cream. Prepare a Bechamel sauce, put in a pan the milk (pre-heat), butter and a tablespoon of white flour and cook at low flame until you get a light condensed white cream. Add to the bechamel sauce the asparagus blend we obtained before and add the egg yolk, salt and pepper. Buttering and flouring the pudding molds (better aluminum made) then, add the asparagus cream. Cover the pudding molds with aluminum foil. Take a ceramic casserole and fill with water and dunk the pudding molds inside. The water level need to be at half of the pudding molds. Baking at 180°C (oven pre-heated) for 30 minutes. Then remove the aluminum foil and bake for another 10-15 minutes to roast the surface of each flan. Take out the molds and when they're cooled remove the mold and decorate with the asparagus ends.
Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth and bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1-1/2 inches deep. Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. Smooth potatoes evenly, brush surface with butter. Bake at 325°F for 35-40 minutes.
Put oven rack in middle position and preheat oven to 375°. Butter 9-inch baking dish. Puree cottage cheese in food processor until as smooth as possible, about 1 minute Add butter, 1 teaspoons salt, and 1/2 teaspoons pepper and blend until combined well. Peel potatoes and thinly slice (1/4-1/8"), a slicer would be perfect for this. Spread 1/3 of the potatoes evenly in 1 layer in dish and top with 1/3 (1 scant cup) cottage cheese mixture. Mixture will NOT cover potatoes completely. Continue layering potatoes and cottage cheese mixture, ending with cottage cheese. Cover tightly with foil and bake until potatoes are tender, 1-1 1/4 hours. When potatoes are tender, whisk together eggs, yogurt, remaining salt and pepper in a bowl. Pour egg mixture evenly over potatoes and bake, uncovered, until custard is set, about 20 minutes.
Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag. Add spareribs. Marinate overnight, turning several times. Line a shallow pan with aluminum foil. Preheat oven to 350°. Roast spareribs 45 minutes. Turn heat to 325°. Roast 15 minutes longer. When shrinkage occurs, ribs are done.
Position your oven rack in the center of the oven, and preheat to 400°F Prepare the muffin pans by spraying the cups and their rims with nonstick cooking spray, or putting the paper cups inside. If using silicon muffin pans, spray as directed and place on a baking sheet. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl until well blended. Set aside. In a large bowl, lightly whisk the egg, then whisk in the buttermilk and melted butter until smooth. Whisk in the vanilla, vinegar, and red food coloring until the mixture is uniformly colored. Use a wooden spoon to stir in the flour mixture, just until moistened. Fill the prepared pans three quarters full. Use additional greased muffin pans for any leftover batter. Bake for 27 minutes, or until the tops are browned and cracked an a toothpick inserted into the center of one comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for 10 minutes. (While the muffins are cooling, you can make the dip.) Gently rock each muffin back and forth to release it, then remove them from the pan and put on the rack to cool for an additional 5 minutes. You can then dip the tops of the muffins into the vanilla dip. If you are going to store or freeze the muffins, put into airtight containers or freezer bags once the dip has set up. These muffins will keep for up to 24 hours at room temperature or up to 1 month in the freezer. VANILLA DIP:. THis is a simple icing for baked muffins. Don't spread it with a knife-just dip the tops of the muffins into this thin glaze until they are lightly coated. The topping will be soft when set. Stir the water, corn syrup,and salt into a small saucepan until the salt dissolves. Place the pan over medium heat and bring to a simmer without stirring. Once it simmers, remove at once from the heat and stir in the vanilla extract. Stir in the sugar in 1/4 cup increments until the dip is smooth. Transfer to a medium bowl to cool slightly, about 5 minutes. Dip the tops of the cooled baked muffins into the mixture and let the excess drip back into the bowl. If desired, and any topping remains, dip the muffins a second time for a thicker glaze. Set the muffins right side up on a plate, and allow the dip to set at room temperature for about 15 minutes.
Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each. Cut each portion of cookie dough in half. Place each half in a muffin cup. Bake at 325 degrees for 11 to 13 minutes or until golden brown. Immediately place a peanut butter cup in each cookie. Press down gently. Cool completely before removing from pans.
Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain. Stack carrots into 8 bundles, and tie with a blanched chive. In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.
Mix first 5 ingredients. Cut potatoes in sticks. Toss potatoes with cheese mixture. Place on baking sheet coated with cooking spray. Spray potatoes lightly with cooking spray. Bake at 425* for 15 minutes, turn potatoes over and bake 15 more minutes, until crisp.