HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter. Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup. Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking. After it is almost smoking, lower the heat slightly. Then dip the pieces of chicken into the batter and cover them in the batter. After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through. It's acceptable to do the chicken in batches instead of all at once. Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed. Drain all but roughly 1 tablespoon of oil from the wok. Add the bell pepper, pineapple pieces, onion, bamboo shoots, and carrot to the wok, and then stir-fry it for 1-2 minutes. Remove the vegetables from the wok with a slotted spoon and set them aside for now. Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok. Bring the wok to a boil and stir the sauce until it is thick and clear. Cook it for about 1 minute, then return the chicken and vegetables to the wok. Cook all of this for 1-2 more minutes, and then serve with rice or noodles.
Pre-heat oven to 180.C. Sift flour, mustard powder & pepper into a bowl, rub butter in with fingertips. Toss corn, and cheese through flour, add eggs and enough reserved liquid to holds it together when mixed. Place on a well-greased baking tray and flatten down slightly, slash dough slightly to make 8 segments. Bake for 30 mins or until cooked through.
Bake sausage links at 350 degrees for 30 minutes, remove and slice into coin size pieces. If using loose sausage meat, saute until done and drain well. Saute onions and fennel in oil in a skillet until soft. Combine onions, fennel, broth, beans, tomatoes and seasonings in a slow cooker. Cook on high for 2 hours, or low for 4 to 5 hours. Can also be made in a regular soup pot on the stove if desired. Remove bay leaf. Add spinach and cook until wilted, or if using frozen until heated through.
Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.). Allow the cake to cool completely. When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed. Add two cups of the powdered sugar, mix well, then add remaining powdered sugar. Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy. Turn cake out of the pan onto wax paper. Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper. Now you're going to cut through the cake twice, creating three layers. We'll start at the bottom slice. First slide the cake over to the edge of your kitchen counter. This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake. Using a long bread knife or other long serrated knife, cut through the bottom third of the cake. Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side). When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper. Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting. Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips. A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces. Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer. Turn the top section back over onto the bottom layer. Again, slice through the top section creating the final two layers. Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well. You may, at this point, wish to slice the top into thirds across the width of the cake. This makes flipping over the top layer much easier. It's also how you're going to slice the cake later, so you'll never see the cuts. Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting. Carefully reassemble the top section on the rest of the cake. If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top. Throw that slice away. Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits. The cake is served as triangular slices. So, slice it up by first cutting through the middle of the cake, lengthwise. Next cut across the cake through the middle (widthwise) twice. Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices. Chill any cake you don't eat that day.
Heat oven to 400°F Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving. Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.
In a large saucepan over medium-low heat, combine sugar, flour, salt and milk. Stir until completely blended. When the mixture begins to boil, cook for 2 minutes, stirring constantly as it begins to thicken. Remove from the heat and add 1/2 cup for the hot mixture to the beaten egg yolks; stir until blended. Place unused pudding mixture back on the stove over medium heat and add egg yolk mixture back into the saucepan; continue to cook, stirring, for 3 minutes. After 3 minutes, turn the heat off, add butter and vanilla, and beat with a whisk until blended. Remove from stovetop and let cook for about 10 minutes,. Spray a 13x9" baking pan with cooking spray and arrange the vanilla wafers to cover the bottom and sides of the pan. Slice bananas and cover wafers with banana slices. Pour pudding into pan, covering bananas and wafers. Allow banana pudding to cool in refrigerator. When pudding has set, cover with whipped topping.
In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches. Bring the water to a boil, cover the pan, and lower the heat. Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer. Set the oven at 450 degrees. Have on hand a 12-inch baking dish. Rub the dish with a thin film of oil. Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold. Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet. Transfer the potatoes to the baking dish, packing them tightly into the dish. Chop the garlic and scatter it on the potatoes. Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper. Transfer the dish to the hot oven. Roast the potatoes for 20 minutes or until the top is crusty and golden brown. Serve at once.
Prepare the pasta according to directions on box. Drain and rinse with cold water. In a large bowl, combine cooked pasta with remaining ingredients. Serve cold.
Preheat oven to 350°F. Pour pineapple into buttered 9-inch square cake pan; sprinkle with coconut. Spread dry cake mix evenly over coconut and pour butter over all. Bake for 20 to 25 minutes or until lightly browned. Serve with whipped cream.
In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, approximately 7 to 8 minutes per batch, turning occasionally, until deep golden and tender. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm. Make ahead: The plantains can be fried early in the day and kept at room temperature. Reheat in a warm oven and sprinkle with the optional salt before serving.
Before you start cooking the fish, mix the topping. Whisk the egg white until stiff. Mix the mayonnaise, cheese and mustard, and fold in the stiffly whisked egg white. To cook the fish, use any one of two methods: Lightly flour the fish fillets, and fry in a skillet in oil over high heat for a couple of minutes per side -- rather underdone than overdone, as it will keep on cooking with this method. OR sprinkle lemon juice over the fillets, and brush 1 tablespoon butter over each one. Dust the fish fillets with a mixture of salt, flour and chopped herbs. Grill in your oven under the grilling element until top of fillets turn white: only a few minutes. Turn carefully, give it another minute, and remove. Do not overcook, which is death to fish! Remove dish from oven, spread the topping over the fish fillets, then put back under a (hot) oven grill, and grill until golden brown. This happens very quickly, so keep watching it! This makes 4 servings, with buttered baby potatoes, a bright vegetable, salad, and chilled wine! **If the fish sounds too much for 4 people, keep in mind that fish and all seafood shrink in cooking.
Brown beef in oil and drain. Add onions and garlic and saute until fragrant. Add remaining ingredients except for rice, parsley and cheese and bring to a full boil. Stir in rice and cook 8 minutes, covered, or until liquid is absorbed. Sprinkle with parsley and cheese.
In a large skillet heat oil over medium. Saute onion, bell pepper and green onion about 5 minutes until tender. Add flour and cook until bubbly stirring occasionally. Add water, stewed and chopped tomatoes and tomato paste. Mix well. Stir in the corn, ham, kielbasa, cayenne, hot sauce, salt and pepper to taste. Bring to boil. Then reduce heat and simmer 1 hour.
In a heavy saute pan over medium high heat, place one tablespoon vegetable oil. Season the mahi mahi with blackening spice and cook for three minutes on each side (or until done). Remove the filets from the pan and set aside. In a medium-sized bowl, combine the pineapple, jalapeno pepper, cilantro, and red pepper and serve this mixture over the mahi mahi filets.
In a shallow bowl mix the flour with salt and black pepper; add in beef cubes and coat in the flour mixture, shaking off ANY excess flour before adding to the oil (this is important or you will get small lumps of flour in the stew if you do not shake off the excess flour, just coat very lightly). Heat oil in a large Dutch oven or heavy pot over medium heat; the beef cubes in batches and browned well on all sides (the cubes must be well browned, this will take some time to brown well so have patience!). To the same pot with the beef add in the onions, celery, thyme and chili flakes (add in more oil if needed) saute stirring with a wooden spoon for about 4-5 minutes adding in the garlic the last few minutes. Add in the tomato paste and bay leaves; cook stirring with a wooden spoon for 2 minutes. Add in the wine, stir for about 1 minute to deglaze the pot scraping up any browned bits with a wooden spoon. Add in the Worcestershire sauce, beef broth, consomme, crushed tomatoes, bouillon powder (or browning sauce if using) bring to a boil stirring over medium heat. Reduce the heat and and simmer uncovered over medium-low heat for about 1-1/2 hours or until the meat is tender but not overdone (the beef will become stringy and tough if overcooked). When the beef is cooked remove to a bowl with slotted spoon. Add in the cubed potatoes, carrots and frozen peas; cook until the veggies are just fork-tender. Season with salt and lots black pepper to taste and add in the sugar (if using, the sugar will reduce the acid taste to the stew, it is only optional). At this point you can add in the flour water mixture to the simmering stew; cook until desired thickness adding in more flour/water mixture to create desired thickness). Add in the cooked beef back to the pot; stir and cook until heated through. Serve the stew on cooked pasta if desired and top with grated parmesan cheese. Delicious!
Place a cookie sheet upside down on the middle rack in the oven. Preheat oven to 500 degrees. Cube the bacon and cook until done. Reserve some of the bacon grease to cook the sliced onions per medium heat. Continue cooking until onions are caramelised, about 10 minutes. Take a portion of dough and roll it out as thin as possible on parchment paper. Slide this onto the back of another cookie sheet. This will make it easier to slide the pizza in the oven. Top the dough with creme fraiche, bacon, caramelised onions and aruluga (or spinach). Carefully slide the pizza (and parchment paper) onto the hot cookie sheet in the oven. Cook for 15 minutes or until done.
Crush together the black pepper, ginger root, cardamom, cinnamon stick, and cloves in a coffee grinder or food processor(just pulse, do not grind to a powder). Add to 8 cups of water. Bring to a boil, reduce heat to medium and cook for 10 minutes. Add 8 teaspoons of tea. Allen uses Darjeeling OP. Steep for 8-10 minutes. Stain out the spices and tea. Add 1 teaspoons of vanilla and 3 teaspoons of honey, or sweeten to taste. Enjoy! This can be refrigerated for weeks. Heat up as needed and add an equal amount of hot(Allen steams his) milk. Top with ground cinnamon. Note: For a mocha chai, use chocolate milk instead of white. For herbal chai, replace the Darjeeling with 1 teaspoons each of chamomile, fennel seed and peppermint.
Heat oil in large dutch oven (large stew pot) on high heat. Combine beef and pork and begin to brown in oil on all sides. When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture. Tie pickling spices in a cheesecloth or, us a metal tea ball only half full. Spices will expand while cooking. Drop cheesecloth or teaball into meat mixture. Simmer mixture for 45 minutes. Add ingredients from cans, diced tomatoes, tomato soup, and catsup; stir mixture well. Finally add all the spices as measured, the vinegar and the WHISKEY! Turn fire or heat to a low setting and simmer for 1 hour with lid on the pot. Check and stir frequently to prevent the bottom from scorching or burning. THIS IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS-- After simmering for the 1 hour it is ready to serve in bowls with large spoons. OH YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO THE SINK-- Ladle out and ENJOY! (AN OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering the soup till the noodles are tender. You may have to add a little more water for the noodles).
heat oven to 350 degrees. Heat shortening and chocolate in a 3 quart saucepan, until melted. Remove from heat. Stir in remaining ingredients, in this order : flour, sugar,almond paste, almonds,eggs, baking powder, and salt. Spread into a greased 13x9x2 baking dish. Bake until brownies start to pull away from sides of pan . After 20 minutes, you need to check every 2 minutes. It should not be longer than 30 minutes. Do not overbake. When done take them out and let cool for 6-8 minute. Cut into 2x1 bars.
Boil the soup and water or milk in a medium sauce pan. (To measure the water, just fill up the soup can). Stir in the rice. Cover and remove from heat. Let stand 5 minutes. Stir and serve!
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp). Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). Stir often. Pour off most of the lime juice (just leave it moist). Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. If you wish garnish with sliced avocado and sliced black olives.
cut the round steak thinly into strips. You can alternatively use chuck roast. Brown the meat in a skillet, sprinkle it with the garlic powder while browning. When steak strips are browned, add 1 cup of water (or the liquid from the can of bean sprouts), the soy sauce, and the beef bouillon cube. Transfer this to a crock pot and cook them on high for a couple of hours. While the strips are cooking and tenderizing, Roughly chop the peppers into pieces about an inch square. You should end up with around four cups of peppers. Also chop the onions into large pieces about an inch square, and cut the carrot into matchstick pieces about an inch long. (the carrot is really mostly for color). After the meat has cooked for two hours, it will be quite tender. Add the peppers and onions and carrot and cook until they are as done as you like them. It will take between 1-2 hours depending on how crispy you like them. When they have reached the desired crispness or doneness, add the bean sprouts and stir them inches. Serve with chow mein noodles sprinkled on top, or over rice. The sauce really doesn't need thickening, but if you wish to thicken it, stir in 1/2 cup of cold water mixed with a tablespoon of cornstarch to thicken it.
For Aioli. Put saffron and hot water in a small cup, let stand 5 minutes. Puree with remaining Aioli ingredients in a blender, refrigerate. For Croquettes. Put diced potatoes in a pot, cover with water and boil 10 minutes until tender. Drain. Mash with a masher and cool. Beat 1 egg, add to potatoes with herbs, butter, salt and pepper. Form into small balls on a plate. Beat remaining 2 eggs in a bowl. Add flour to one plate and bread crumbs to another. Roll the potato balls in flour, dip into eggs, roll in bread crumbs. Place on a tray lined with foil. Chill for 30 minutes. Preheat oven to 200°F. Heat oil in a pot until temp reaches 360--or use a deep fryer. Fry in batches until browned. Transfer to paper towels to drain, then place on a tray in the oven to keep warm. Serve croquettes with saffron aioli.
In a large pot over low heat, melt margaring or butter. Add marshmallows, stir until melted and well blended. Remove from heat. Stir in Vanilla. Add cereal and stir until well coated. With greased hands, press onto cookie sheet lined with parchment paper into a thin rectangle. Trim edges to make nice neat lines. starting at one end line up your center filling along the edge and fold over krispy rice. Cut the length and then cut that length into aprox 1 inch sections. cut fruit roll up to appropriate lengths and wrap around the outside. Enjoy!
Heat olive oil in pot and saute onion, garlic and pepper. Add broth, spices, tomatoes, corn & beans, cover and let cook for about 30 min on low or until thickend. **We like to cook white rice and serve it in a tortillia with cheddar cheese.**Yum**.
Combine all of the ingredients (except chicken) in a large bowl and whisk together. Add the chicken and stir to coat completely in marinade. Cover the bowl and refrigerate for at least 1 hour. Drain the chicken and discard marinade. Heat a frying pan over medium-high heat and spray with cooking oil. Add chicken and cook for about 3 minutes each side or until cooked through. This could also be cooked on the grill. Serve hot or cold over salad or rice noodles, sprinkled with the cilantro leaves and lime wedges on the side.
Warm a teapot by swirling a little hot water around the teapot then discarding it. Put the tea in the teapot, add the mint leaves, and 1-2 tsp sugar per person, according to taste. Pour in boiling water and stir once only. Infuse for 5 minutes then serve in your beautiful tea glasses or tea cups and serve at once.
Grease a 13x9 inch baking dish or lasagne pan. Spread 1/2 cup pasta sauce on bottom of dish. Mix together Ricotta, egg, and pesto until thoroughly blended. Layer noodles, ricotta and pesto mixture, spinach, 1/2 cup parmesan, 1 cup mozzarella, and 1 cup pasta sauce. Repeat layers using remaining ingredients. Bake 1 hour at 350°F.
Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 1/4 inches; flute. Fill and bake as directed in pie recipe or bake before filling is added. Heat oven to 475°F Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool on wire rack.
Combine first five ingredients [to water] over medium heat then add tempeh and bring to simmer. Reduce heat to medium low and simmer 20 minutes. Remove heat, cover and let cool. Make the Dressing by combining ingredients. Toast half the bread. Drain tempeh and remove all but tempeh slices. Place 3 slices of tempeh on slice of untoasted bread. Top with cheese. Broil or toast 3 to 5 minutes. Cheese should melt. Top with 1/4 cup of kraut on each 'sandwich'. Spread set aside bread with dressing. Top sandwiches. Slice in half on diagonal. Serve with a LARGE deli pickle sliced in quarters lenghtwise and some chips.
Preheat the oven to 350 degrees F. Spray a 9x9-inch baking pan with olive oil cooking spray. Place salmon fillets in the pan in a single layer and sprinkle with chili powder. Spray fillets lightly with cooking spray and bake, uncovered, for 35 minutes or the thickest part of fillet is translucent. Meanwhile, mix pineapple, cantaloupe, red bell pepper, vinegar, cilantro, and red pepper flakes together in a small bowl. Set aside. Top each fillet with 1/2 cup salsa and serve.
In a medium saucepan, heat oil. Add garlic and both types of onions; saute until vegetables are soft. Stir in curry powder and saut for 30 seconds. Add remaining ingredients, cover and simmer for about 40 minutes, or until potatoes are tender.
Preheat the oven to 375 degrees. Lightly oil a 13x9 inch baking pan. Trim tops off peppers; discard the stems and finely chop the rest of the top of the pepper. Cut each pepper lengthwise into sixths. Place wedges, but side up, in oil pan; set aside. Combine chopped pepper tops, onion, tomatoes, parsley, 1/4 cup olive oil, pine nuts, garlic, salt and pepper in a medium sized bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges for 25-30 minutes or until just tender. Sprinkle bread crumbs and 2 tablespoons oil over all. Bake 10 minutes longer.
PUT THE FLOUR, sour cream,egg,water, salt & pepper in a food processor, and process until mixture comes together. Shape into a round,wrap in baking paper and refrigerate for 20 minutes. Preheat oven to 180°C. Line oven tray with baking paper. TO MAKE FILLING: heat the oil in a pan over medium heat. Add onion, saute 3 minutes. Add garlic cumin, prawn, tomato, chili, & coriander. Cook, stirring often, for 5 minutes or until tomato juices have almost evaporated. Remove pan from heat & stand to cool. ROLL OUT DOUGH: between 2 sheets of baking paper until 5mm thick. Use a 12cm round cutter to cut 12 rounds. Put a heaped Tblsp of filling in the centre of each round. FOLD PASTRY: over filling to form a semi circle. Press edges together with a fork. Put on prepared tray, brush with milk. Bake for 15 - 20 minutes or until golden. SERVE with corn & green chili relish, or any salad of your choice or any tasty salsa.
Preheat oven to 375. In a large bowl, combine flour, baking powder, salt and sugar. Use a pastry blender or your fingertips to add the butter until mixture resembles coarse meal. Add thyme and toss. In a measuring cup, whisk milk with mayonnaise. Add to flour mixture and stir until just combined. Turn the dough onto a lightly floured work surface and pat into a 1 inch thick rectangle. Cut biscuits into squares and transfer to a baking sheet. Bake about 25 minutes, until lightly browned.