HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sauce ingredients and set aside. Heat wok over high heat for 30 seconds. Add garlic oil and coat the wok. When a wisp of white smoke appears, add garlic and black beans. Stir for 30 seconds and add shrimp. Mix together, then spread shrimp in a thin layer. Cook for 30 seconds. Add wine by drizzling around the edges of the wok; mix well. When the shrimp begin to curl and turn pink, make a well in the center of the mixture. Stir sauce and pour in the well. Mix to combine all ingredients, about 1 1/2 minutes, until sauce begins to thicken and bubble. Turn off heat, remove to a heated dish, sprinkle with minced coriander and serve.
DISSOLVE instant coffee in hot water. Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt. DIVIDE dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours. HEAT oven to 375°F. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet. BAKE 6 to 8 minutes or until set. Cool on rack.
Combine meat, rice, egg, onion, salt and pepper and 1/4 cup of the condensed soup. Mix thoroughly. Shape in about 20 small balls and place in a skillet. Mix remaining soup, water and Worcestershire Sauce and pour over meatballs. Bring to a boil; reduce heat and cover and simmer for 40 minutes, stirring often. I have used a 14 oz can of tomato sauce to substitute for the condensed soup with good success.
Parboil the cauliflower in boiling salted water until it is tender-crisp-- don't let the pieces get too soft. Drain and set aside. In a large skillet over medium heat, melt butter, then add drained cauliflower and turn gently to coat evenly. Sprinkle evenly with the brown sugar. Continue turning and coating until sugar begins to melt completely and starts to caramelize-- about 3 or 4 minutes. Remove from heat and transfer florets to a serving bowl using a slotted spoon. Serve warm or at room temperature.
Preheat oven to 350°F; with the rack positioned in the center. Melt 8 tablespoons (1 stick) butter, and set aside. Set 2 tablespoons of the thyme aside. Brush a mini-muffin tin with melted butter, and set tin aside. Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter. Sprinkle lightly with reserved thyme. Place another sheet phyllo on top, brush with butter, and sprinkle with thyme. Repeat with 2 more sheets phyllo. Cut stack into twelve 3-inch squares. Gently press each square into muffin-tin cup. Bake until edges are just golden brown, 8 to 10 minutes. Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme. Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.). In a large skillet, melt remaining 3 tablespoons butter over medium heat. Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme. Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes. Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese. Transfer the filled cups to a baking sheet. Cook in oven just until heated through, about 3 minutes. Garnish with more thyme, and serve. Enjoy!
Preheat oven to 350. In a small bowl mix together Buttermilk and Baking soda. Mix and set a side (needs to rise). In a Large Bowl, mix together Sugar, Butter, Flour, Bananas, and nuts. Combined Buttermilk mixture with other ingredients. Pour in to 1 Large bread pan 2 Medium Pans or 3 Small.
Warm oil in pan. Add chopped onion and brown them, the more caramelized the tastier the end product. Add garlic and salt, stir , caramelize further. Add curry paste and curry powder and stir over gentle heat. Add 1 cup of water, tomato paste, lemon juice, Worcestershire sauce and sultanas or raisins. Simmer away until mixture reduces, then add further cup of water with the cornflour mixed inches. Simmer away on a low heat for at least 15 minutes. Put the mixture into a blender and blitz it. Serve the amount you need over your chips/fries and then divide the rest into batches and either freeze or keep in the fridge for a couple of days.
PREPARATION-. Use lamb chops and de-bone the meat cutting up into bite size pieces, set aside. Heat up the 8 cups of stock and add 1 beef cube, set aside. . COOKING INSTRUCTIONS-. In a pan add the oil, cumin, onion and stir fry a minute or two. Add the meat and stir fry a minute or two. Add the carrots, potatoes, bell peppers, chopped tomato, garlic, stir a little. Then add the soup stock and stir to mix. Add the tomato paste, lower heat and simmer for 30 minutes. In a pot of boiling water, heat up the pre-cooked noodles, a few minutes before the soup is finished and set (do not overcook, place under cold water if needed to stop the cooking). Add to the soup salt and pepper to taste. Place a portion of noodles in individual bowls and then add the soup. Serve with a hard crusted bread, to your liking. Enjoy. . NOTES-. I have used pre-cooked noodles, however, the authentic soup recipe calls for "hand pulled noodles." Google "Hand Pulled Noodles" Images and see how this is made. You can also serve this recipe in a dish and with less soup.
Combine pasta, vegetables, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Adjust cooking time to pasta types. VARIATIONS. *PASTA PRIMAVERA: use bell peppers, zucchini, mushrooms, peas, corn, onion, or whatever other veggies you have on hand. Use chicken stock for liquid, add nutritional yeast and 1/2 C cream or milk before serving to make a creamy sauce. *I usually saute veggies, remove from pan and add to cooked pasta*. *MARINARA: use 1/2 pasta sauce, 1/2 water, use onions, mushrooms, olives, pepperoni, red pepper flakes. *SAUSAGE & PEPPERS: Saute sliced Italian sausage with onions, bell peppers, use 1/2 chicken stock and 1/2 marinara sauce, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes. *THAI: Use sesame oil, saute protein (chix, tofu, pork) with onions, carrots, peppers, 1-2 T ginger, red pepper, Add 3 T peanut butter, 2 T fish (soy) sauce. Garnish with cilantro, lime.
Set oven rack to second-lowest position. Set oven to 450°F and preheat for about 8 minutes. Grease a large roasting pan and a flat rack to fit into the pan. Pour about 2 cups water into the pan or enough to cover the bottom of the pan generously. Rinse the turkey inside and out with cold water, then pat dry using paper towels. In a bowl mix together the melted margarine with salt until well combined. Slice off the hanging neck skin then tuck the wing tips under the breast. Using cotton butcher's string tie the legs together (do not use nylon string for this). Place the turkey on a flat rack breast-side down into the roasting pan. Brush turkey with margarine/salt mixture then generously season with fresh ground black pepper. Turn the turkey over with breast-side facing up, then brush the top of the turkey with remaining margarine mixture (you do not have to use the full amount of margarine) then season with lots black pepper. Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone. Roast turkey at 450°F rotating the pan 180°F about halfway through roasting (at this point you will most likely need to add in more water to your pan). Roast at 450°F for 1-1/2 hours to 2-1/2 hours, cooking time will vary depending on the size of your turkey. Cook/roast the turkey until the thermometer reads 170°F (the temperature will rise to 180°F when the turkey is removed from the oven). For 14-pound turkey start checking the thermometer at around 75 minutes. Do not allow the water in the pan to evaporate or your oven will start to smoke, add in more if needed during cooking time. When the thermometer reads 170°F remove from oven then lift one side of the turkey to allow the juices from inside cavity to drain off in the pan. Cover loosely with foil and allow to stand for 30 minutes (do not slice or stick with a fork or the juices will run out of the turkey).
preheat oven to 375F. Combine flour, baking powder, baking soda and salt in bowl. Beat together egg, sugar, butter, and mashed bananas in another bowl. Add to dry ingredients, and stir until just moistened. Fill greased muffin cups three quarters full.
For the Mushroom Ragout: The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes. Turn the heat to medium-high, add the mushrooms and saute 2 minutes more. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. (If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.) Adjust the salt and pepper to taste. For the Sauteed Chicken Breasts: Generously season the breasts with salt and pepper. Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts. Saute the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.) Serve the chicken with the mushroom ragout spooned over and around the breasts.
Put the rice and double the quantity of water in a heavy saucepan. Bring to a boil. Reduce the heat and simmer partially covered until done. Run a fork through to loosen the grains, cover the pan with a lid and reserve. Meanwhile, heat the oil in a wok. Fry the onion. When translucent, remove half of the slices and reserve. Continue to fry the remaining onion until dark golden in color. Drain and reserve separately. Put the translucent onion back into the wok and add the ginger-garlic paste. Fry for a few seconds. Sprinkle in the spice powders and add the chicken. Stir to seal, until the chicken looks white instead of pink. Add about 4 tablespoons hot water, cover the wok and cook until the chicken is tender and cooked through. Remove from the heat, add the lemon juice and season with salt. Gently stir in the cooked rice. Sprinkle the golden fried onions on top and serve hot.
Drain and rinse cashews. Place all ingredients into food processor and process until smooth. Spoon cookies out (about 1 1/2 T. each) onto mesh dehydrator sheets. Leave as-is or you can flatten them out, to about 1/2 inch thick, for faster drying. Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
Melt butter in pan. Add onion and saute until tender but not brown. Add spinach and mix well. Add crabmeat and cheese. Put in serving dish and serve with crackers or Melba toast.
Sprinkle cube steaks with salt, pepper and garlic powder to taste. Dredge in flour- I usually coat them once, let them sit a couple minutes then coat them again. Heat enough oil to lightly cover the bottom of your pan. Brown cube steaks well on both sides. Lower heat and add undiluted cream of mushroom soup. (Drain oil first if you have alot in the bottom of the pan). Simmer for approx 30 mins turning meat occasionally and loosening"crustys" from the bottom of the pan. Serve over rice. (I do not care for cream of mushroom soup on its own but when it incorporates with the flour and crustys from the meat it makes a tasty gravy).
Cook the chorizo and onion in a large pot for 3 minutes stirring occasionally. Add chicken broth, the beans, water, tomatoes, oregano, carrot, and potato. Cover and bring to a boil. Then simmer uncovered, stirring occasionally, for 10 minutes or until vegetables are tender.
Combine crumbs, margarine and 1 tablespoon sugar. Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups. Bake at 325 degrees for 5 minutes. Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended. Blend in egg; pour over crusts, filling muffin cups 3/4 full. Bake at 325 degrees for 25 minutes. Cool before removing from pan. Chill in refrigerator until ready to serve. To serve, gently remove paper; top with preserves (optional). To Make Ahead: Wrap chilled cheesecakes individually in saran wrap, then place them in a ziploc bag and freeze. When ready to serve, gently remove paper; let stand at room temperature for 40 minutes; top with preserves (optional).
Whisk together the sugar, sesame seeds, poppy seeds, sesame oil, dried onion, paprika, oil and vinegar. Refrigerate until chilled. In a salad bowl, toss spinach and strawberries with some of the dressing. You will have more dressing than you will need. Sprinkle with sliced almonds if desired.
To make the sauce: heat 2 tablespoons olive oil over medium-high heat in a 5 quart pot. Add onions and mushrooms, season with salt and pepper and cook 3-5 minutes. Add garlic (reserve 1 teaspoon) and ground round and season with salt and pepper, continue to cook until meat is cooked through. Drain off excess fat if desired. Add all your tomato products, wine, parsley stems and bay leaf. Bring to a boil then turn down to simmer. Taste the sauce, if it seems too sour add a bit of sugar. Stir occasionally. To make the meatballs: in a nonreactive bowl mix the remaining pound of meat with 2 T. parsley, breadcrumbs, 2 eggs, 1 t. garlic, 1/2 cup Parmesan/Romano cheese, 1 t. salt, pepper to taste, and 2 T. olive oil. Shape into balls about the size of a cherry tomato, brown in a skillet with a little bit of olive oil. Drain on paper towels. They don't need to be cooked through, they will finish cooking in the sauce. Add the meatballs to the sauce along with the remaining herbs, simmer 30-45 minutes longer. Cook the ziti in boiling water slightly firmer than al dente. Drain. In the pasta cooking pot, add the pasta along with several ladles of sauce, meatballs, half the remaining Parmesan and half the mozzarella, stir to combine. Mix the ricotta with the egg until smooth. In a large baking dish, add a couple ladles of sauce to the bottom of the dish. Add half the pasta mixture, then spread all the ricotta in one even layer. Then a layer of mozzarella and Parmesan. Repeat with remaining pasta, then cheeses. I usually have a little pasta left that won't fit in the dish so don't worry, it makes a nice little snack while you wait. Cover with foil and bake at 350°F for 45 minutes, then uncovered for an additional 15-30 minutes until bubbly. Let sit 10 minutes before serving with a big spoon. Bon Appetito.
In a medium bowl, combine wehole wheat pastry flour, all-ourpose flour, cocoa and baking powder. Set aside. In a mixing bowl, beat margarine with Splenda Brown Sugar Blend until smooth. Beat in eggs and peppermint extract. Add melted chocolate and beat until smooth. Add flour mixrture to chocolate mixture and bveat ot combine. Divide dough into 4 equal parts, shape into discs, cover wirh plasric wrap and refrigerate for 2 hours. Preheat oven to 350°F Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8x1-inch log on un-floured work surface. Cut each log into 8 equal pieces and shape each into a ball. Place balls on prepared cookie sheet, about 2-inches apart. Slightly flatten each ball with hand and bake until surface cracks, and is cooked through, about 15 minutes. Do not overbake. Cool cookie on baking sheet for 5 minutes before removing to rack and cooling completely. NOTE: Freezer Friendly: Yes - store cookies in airight container for up to 5 days or freeze for to 3-4 weeks).
Place potatoes in a large stockpot; fill with enough cold water to cover by 3 inches. Add salt; bring to a boil. Reduce heat, and let simmer until potatoes are just tender when poked with a fork, 40 to 45 minutes. Remove from heat, drain, and sprinkle with vermouth. Let stand until cool. In a medium bowl, whisk together the vinegar, sugar, creme fraiche, and celery seeds. Season to taste with salt and pepper. Cut potatoes into bite-size pieces, and transfer to a serving bowl. Pour dressing over the potatoes. Add chopped cornichons, scallions, and parsley; toss to combine. Adjust seasoning with salt and pepper, and serve at room temperature.
Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart. When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred. Return meat to juice and reheat. While meat is reheating, get out the number of buns you will be needing. Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches). Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.
Combine the dashi with the soy sauce, mirin, sugar, and dried shrimp if you're using them in a small saucepan over medium heat. Cook, stirring, just until the sugar is dissolved, then strain the dipping sauce into another container sitting on a bowl of ice to cool (you want it to be between ice cold and room temperature). Bring a large pot of water to a boil and add salt. Drop in the somen and cook for 2 to 4 minutes, until tender, then rinse them in a colander under cold running water. Serve each guest a small bowl of noodles, twisted into a little nest on top of a couple of ice cubes, and a small bowl with 1/2 cup of the dipping sauce scattered with the minced scallion on the side. Pass a little dish of wasabi, if desired, stir into the dipping sauce.
Preheat oven to 425. Combine the flour, sugar, baking powder, and salt in a bowl. Add the lemon zest and pecans. In a measuring cut,stir together heavy cream and lemon extract. Stir into dry ingredients until dough holds together in a rough mass. Do not overmix. The dough will be sticky. Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into two circles about 6 inches round. Brush melted butter over the top and side of the circle of dough and sprinkle the sugar on top. Cut each circle into 6 wedges and place pieces on an ungreased baking sheet, allowing about an inch between pieces. Bake at 375° for 15-20 minutes or until golden brown.
Preheat the oven to 400°F Thaw the broccoli, making sure it is well-drained. Drain the canned chicken chunks. In a large bowl, combine the cottage cheese, cream of chicken soup, mayonnaise, and cheddar cheese. Spoon half of the broccoli in the bottom of a 9 x 13 baking dish. Spread one can of the chicken over the broccoli, followed by half of the cheese mixture from step 2. Smooth with a spatula, and repeat layers. You will end with the cheese mixture on top. Crush the Ritz crackers, and melt the butter in a small saucepan. Add the cracker crumbs to the melted butter, tossing to coat. Spread over the top of the casserole. Bake for 35-40 minutes, or until bubbly and the crackers are slightly browned. Let set for 30 minutes before serving. NOTES: Casserole can be assembled through step 3 the day ahead. Cover with foil and store in the refrigerator until time to bake. Pick up with step 4. Also, the cracker topping can be made by melting the butter in the microwave, crushing the crackers in a large ziptop bag, and pouring the butter over the crumbs. Squeeze the bag to make sure the butter is distributed evenly. Ingredients can be swapped for their low-fat counterparts, but the texture won't be as creamy.
Brown sausage in skillet. Drain and put sausage in greased pie pan. Pour drained can of corn over sausage. Salt and pepper to taste. Prepare corn bread mix according to package directions. Pour over sausage/corn mixture. Bake at 400° for 25-30 minutes, or until corn bread is golden.
Preheat oven to 350 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray or brush with oil. Combine oats,wheat germ, apricots, raisins, sunflower seeds, cinnamon and salt in a large bowl. Combine melted butter and brown sugar in a small bowl until sugar is dissolved. Stir in honey, egg and vanilla until smooth. Stir liquid mixture into dry mixture until dry ingredients are evenly moistened. Press mixture firmly and evenly in prepared pan. Bake for 20 minutes, or until golden and firm. Cool on wire rack before cutting into squares or bars. Wrap individually for easy grab and go breakfasts and snacks.
Melt butter in skillet and cook onion and celery in butter until translucent. Add celery, onion and sage to stuffing. Add chicken broth and toss lightly. Cover and bake in a greased 1 1/2 court casserole at 375 for 15 minutes. Remove cover and bake for 10 minutes more. Note: I like to add one beaten egg in to help bind the stuffing. I add it with the broth.
Preheat oven to 300F and grease/flour a tube pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating after each one. Add flour alternating with 7-Up; stir in lemon flavoring. Bake in prepared pan until cake tests done, approximately an hour.
Heat oven to 350*. Coat chicken with flour. Heat oil in large frying pan and brown chicken on all sides. Remove to a shallow roasting pan. Arrange pieces skin side up. Sprinkle with salt and pepper. Prepare sauce: Drain pineapple syrup into a 2 cup measuring cup. Add water to make 1 1/4 cups. Mix in cornstarch to dissolve. In medium saucepan combine sugar, syrup with cornstarch, vinegar, soysauce, ginger and bouillon cube. Bring to a boil for 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple slices and peppers. Bake 30 minutes more. Serve with rice and enjoy!
Mix the flour and butter to a sandy texture. Add the liquids and mix. Roll out. Work around into a flan tin. Combine all of the filling ingredients well. Turn into flan tin. Bake at 200 C for 40 minutes.
Brown meat in a skillet. Drain fat from meat (I usually rinse it under warm water.). Meanwhile, boil noodles according to package directions (its OK if they're a little underdone.). Meanwhile mix the egg and cottage cheese in a bowl, and set aside. Spray a 9x13 pyrex. Coat the bottom with a very thin layer of pasta sauce. Layer about half of the noodles on top of the sauce. Layer the meat on top of that, followed by another thin layer of sauce. Layer the cottage cheese mixture on top of that, followed by the remaining noodles. Add the remaining sauce on top of the noodles (I prefer it thin on top, so that the noodles get crispy-chewy.) Sprinkle all of the cheese on top of the lasagna. Bake at 350 for 20-30 minutes depending on how crunchy you like your noodles. I have found that half of a container of cottage cheese is perfect, so I usually go ahead and mix the remaining half with an egg, and freeze it. It defrosts quite easily in the fridge next time. I also usually buy the meat on sale in bulk, and freeze it in pre-cooked portions. If you do that, you can easily put this meal together quickly. It's also easy to make 2 lasagnas at once, and freeze one for later. You can reheat it in the microwave, or in the oven at 350 for 20 minutes, covered.