HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice onion. Mix all sauce ingredients in a large bowl. Put beef, onion and mix well. Let stand 1-2 hours in refrigerator to marinate. Adjust sweetness and saltiness with more or less sugar and soy sauce. The best taste is achieved when it is grilled on a charcoal. You can also cook it on frying pan or broiler.
Combine brown sugar, butter, and cinnamon in a saucepan. Bring to a boil over medium heat and boil 1 minute, stirring occasionally. Add maple syrup and 1 cup cream; whisk until smooth. Return to a boil. Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan. Return to a boil; reduce heat and simmer 3 minutes, stirring often. NOTE: The fondue may be made up to 2 days ahead. Refrigerate in covered container. Reheat in microwave or over low heat before serving. Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or"fingers".
Add flour and salt to food processor work bowl fitted with multi-purpose blade. Pulse for 2 seconds to blend. Add shortening and butter. Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly. Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball. If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don't let it get too wet. Remove from bowl and form into 2 balls. On a lightly floured surface, roll each ball into a circle. Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well. Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve - whatever you have at your disposal that fits within that criteria will be fine). Do not force the juice, as it will make it cloudy. Measure the juice into the preserving pan, and for each 600 mls of juice add 375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal. This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.
Slice pork thinly (meat is easier to slice when partly frozen). Combine soy sauce& 1 tbls. cornstarch in a bowl. Marinate pork in this mixture at least 15 minutes but an hour or more is better. Mix remaining 1 tbls. cornstarch with sugar& 1/2 cup pineapple juice, set aside. Heat oil in large skillet or wok. Add pork to skilled& stir fry until done, time depends on sizes of pork pieces but it should only take a few minutes. Add pineapple juice mixture to meat& blend thoroughly, remove from pan. Stir fry green pepper, carrots& pineapple chunks for about 3 minutes. Return meat& juice mixture to pan, stir just until heated through.
In a wok, heat grape seed oil over medium. Saute ginger and garlic for 20 seconds. Add pork and white pepper powder and combine well. Increase heat to high. Stir-fry pork until 80% is cooked. Add rice wine, soy bean paste, tofu and chili peppers. Continue to stir-fry until pork is completely cooked. Stir in mustard greens and the next five ingredients. Reduce heat to medium high. Cover and cook until green soybeans are completely cooked through, about 3-5 minutes. Uncover and turn off heat. Stir in sesame seed oil. Serve with steamed rice or boiled Chinese-style noodles.
For Cake: In a large bowl, combine water, mayo, and vanilla until well mixed. In a separate large bowl, combine flour, sugar, cocoa, and baking soda; gradually beat into the mayo/water mixture until blended. Pour into a greased 9"x 9" or 11"x 7" baking pan. Bake at 350 degrees F for 30-35 minutes. Cool completely. For Frosting: In a small saucepan, cook and stir brown sugar in butter until bubbly. Remove from heat; stir in milk. Gradually add confectioners' sugar and beat until smooth.
Trim some of the fat from the brisket and brown it in olive oil. Rub Brown Seasoning, paprika, salt and pepper onto the brisket. Put 1/2 cup chicken broth, 2 of the sliced onions and the garlic on the bottom of a crock pot. Place the seasoned brisket on top, and cover with the remaining onions. Cook on high for about 6 hours. Remove the meat and slice thinly on the crossgrain. Place sliced meat back in the crockpot with the remaining 1/2 cup chicken broth. Cook for about another hour until the beef is tender but not falling apart. Serve with kasha varnishkes.
Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --. In a Dutch oven, brown chicken in oil, then remove --. Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --. Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --. Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally. When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --. Suggestion: Use egg noodles or fettucine instead of the angel hair.
Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12-15 minutes . In a separate bowl, combine eggs and ricotta cheese. Grease a 9" x 12" or larger, baking pan. Arrange a first layer of noodles so the ends hang over the sides of the pan. (The ends will be laid back-over the top for the final layer). Then add a layer of the cooked beef lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta, the meat sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes , or till cheese is bubbly. Allow to set for 5-10 minutes before cutting. This Lasagna recipe can be modified to suit individual preferences. I have also made it using Italian sausage instead of beef, and I have added a can of chopped tomatoes to the sauce mixture with good results. Sometimes I mix in shredded parmesan cheese to the ricotta for an extra boost :).
Heat the oven to 375°F and arrange a rack in the middle. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet. Bake until meatballs are no longer pink in the middle, about 15 minutes. Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs. NOTE: The meatballs can be formed up to 24 hours ahead and refrigerated; they'll just need an additional 3 to 5 minutes in the oven to cook through. The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.
In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture comes to boiling; add dates. Cook, stirring occasionally, until candy thermometer registers 238°F degrees, or until a little in cold water forms a soft ball. Remove from heat. Add nuts and vanilla. Beat until thick. Turn out on board; divide in half. Shape each half into a roll 1 3/4" in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate. In top of double boiler, melt chocolate pieces over hot, not boiling, water. Remove from heat. Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evenly all over. Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3" thick.
Heat milk and butter until very warm (120-130°F). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled (1 hour more). Divide dough in half. Shape pretzel as follows: roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375°F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels.
Mix Fritos with chili, place 1/4 of chili mixture in the middle of the flour burrito shell. Sprinkle chili with 1/4 cup shredded cheese and diced onions to taste. Fold one side of shell halfway on top of chili. Fold each side over each other. The bottom should be tucked in and filling will be seen from the top of wrapped shell. Pop into the micro wave 15- 20 seconds. Serve immediately and enjoy.
To prepare aioli, combine first 3 ingredients in a small bowl; set aside. To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty. Dredge patties in 1/2 cup breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Serve aioli over salmon.
Fill a large pot with water and begin to heat for pasta. Cut chicken breasts into thin slices, then into 1 inch pieces. Peel and quarter onion, then slice thinly. Trim stems off of mushrooms and slice thinly. Drain artichoke hearts and cut into small pieces. Trim zucchini and cut into 1/4 inch pieces. Place in a microwaveable dish and set aside. Place 1 tablespoon butter & 1 tablespoon vegetable oil in a wide frying pan or wok over medium high heat. Press garlic and add; add red pepper flakes, too. Then add chicken pieces and cook for 1-2 minutes. Microwave zucchini on high for 6 minutes. To pan with chicken, add onion slices and cook 1 minute more. Add mushroom slices and artichoke pieces. Continue cooking until chicken pieces are no longer pink (approximately 4 minutes) and remove pan from heat. Reduce burner temperature to low. Put pasta in boiling water and cook 1-2 minutes or until done. Add Dijon mustard, wine, & tamari to chicken mixture and stir carefully. Place pan back on burner and add light sour cream. Stir gently until sauce forms. Remove from heat. Remove zucchini from microwave. Season lightly with small amount of butter or margarine, salt, if using, black pepper, if using, Drain pasta in a large colander. Serve Chicken Dijon over pasta accompanied by fresh zucchini and green onions. Serve with bread sticks, a salad of European greens with raspberry vinagrette, and White Zinfandel wine.
Rub the inside of the fondue pot with a clove of garlic. Pour 2 cups of dry white wine in the fondue pot. Heat until ALMOST boiling. Use 1/2 pound Swiss cheese and 1/2 pound guryere cheese, cubed. Put in a bag and toss with 1/3 cup flour. Add cheese by handfuls to the wine. Make sure all the cheese has melted before adding more. When all the cheese has been added and melted, pour in 1/3 cup sherry and mix. I serve with cut up egg bagels. It is very good.
Mix water and cornstarch and cocoa until smooth. Sir in Eagle Brand milk and egg yolks. Cook until thick in saucepan or microwave. Stir in 2 tablespoons butter. Add vanilla. Cool slightly (stirring occasionally). Pour into baked pie shell. For meringue: Preheat oven to 400°. Top with meringue and brown. Or may top with whipped cream after chilling pie.
Cook rices in 1 1/4C water. When done, turn off heat and fluff with a fork. Yield will be about 2 3/4C cooked rice. Heat 1/4C water in a fry pan. Cook the onions in this until they are transluscent. Drain extra water (if any) into a small bowl. Stir olive oil into rice. Open chilis, but not quite all the way. Push down on the lid to squeeze the liquid from the can into the small bowl with the water above. Set aside. In another bowl, beat 1C of the cottage cheese until the consistency of sour cream. Stir in the buttermilk powder or lemon juice. If you had a lot of liquid, you may need to add more cottage cheese to get the correct consistency. Add up to 1/4C more cheese, if necessary. Mix the rice, unbeaten cottage cheese, onions, taco seasoning, and drained chilis together. Spray a 9 x 9 pan with cooking spray. Put about 1/2 the rice mixture on the bottom in an even layer. Add a layer of the beaten cheese. Take 2 slices of the pepper cheese, cut them in 1/2 and place them in the four quadrants of the pan (The idea is to get the cheese into the middle of the food.). Repeat this process, starting with the rice mixture, ending with the pepper jack, forming a 2nd layer. Put the bread crumbs in the cottage cheese container to pick up whatever food remains, then scoop it out and add them to the liquids in the bowl. Mix throughly. This should be crumbly, not wet. Sprinkle the moistened bread crumbs on top of the 2nd layer of pepper jack cheese until the top of the casserole is completely covered. Bake 375 for 25 minutes. Turn on broiler and brown on top for the last 5 minutes, or less, as required by your oven.
Pour Pimm's and ginger ale over plenty of ice in a highball glass. Add a slice of orange and/or lemon and a cucumber spear. Garnish with mint leaves.
Cream shortening, soft butter and sugar. Add egg and pureed carrots. Beat well. Add orange juice and orange peel. Sift dry ingredients and add as mixer on low speed. Add nuts. Can cover and refrigerate before baking. Drop by teaspoon on greased baking sheet. Bake at 375 degree oven for 10 minutes. Place cookie sheet on cooling rack for 5 minutes. Remove cookies to another cooling rack, until cool to touch. Make icing from remaining orange juice, rind and confectioners sugar. I like to 'glaze' cookies, rather than 'ice' them. Let sit on drying rack for 1 hour. Place in covered container to store.
Place ribs in a large stock pot. Fill pot with cold water until at least 2 inches above ribs. Add bay leaves, peppercorns and sea salt; bring to a boil. Once boiling, skim scum off the top of the water. Simmer ribs, while skimming occasionally, for 1 to 2 hours. Set oven to 250°F. Remove ribs from water and place in large baking dish. Pour your favourite BBQ sauce over ribs and cover tightlly with foil. Cook for about 4 hours, turning the ribs over every hour or so. Remove foil and let cool for 10 minutes, until you can handle them. Cut into 2 to 4 ribs per section and place on a platter. Enjoy your tender, fall off the bone ribs!
Peel and thickly slice the potatoes. Cook them in boiling, salted water for 10 minutes, until soft. Drain them and mash well. Peel and finely chop or grate the onion. Chop the luncheon meat. Mix together the potato, onion, luncheon meat, and bind together with the well-beaten egg, adding sufficient egg to hold it all together. Season with the salt, pepper, and herbs. Form the mixture into 3-4 equal portions. Shape each into a ball and then flatten to form 'beefburger' shapes about 3/4in (2cm) thick. Heat the oil and butter in a frying pan, and fry over a moderate heat for 3-4 minutes, turning to cook both sides, until crisp and golden brown. Serve with fresh or fried tomatoes and/or a couple of fried eggs, if you're really hungry.
Brown meat with onion and drain grease. Add all ingredients to pot. Cover and simmer for 45 minutes to an hour.
Bring a pot full of water to a boil. Meanwhile add butter to skillet and melt. Once melted, add onion, garlic and ham. Saute until onion is soft or ham is slightly browned. Once water starts to vigorously boil, add pasta. Meanwhile add flour to mixture one tablespoon at a time stirring constantly. Add in milk 1/2 cup at a time. (Add more or less to suite your tastes for sauce consistency.). Once sauce consistency is a little runnier than you like, add cheese and salt. Reduce heat to simmer while you drain pasta. Mix drained pasta together with sauce and serve with salad and bread for a complete quick meal! This meal is very versatile and you can change the quantities of the pasta or type of pasta to suite your own family's needs.
Preheat your oven to 325°F; lightly coat a 10" fluted tube pan with cooking spray; lightly sprinkle with flour. Set aside. In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle powder(if using), ginger, white pepper, salt, and cloves; set aside. In a mixing bowl beat oil and sugar with electric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan. Bake 1 1/4 hours at 325°F, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare the glaze. Cool cake in pan 10 minutes; invert on rack. Place rack over baking sheet. Drizzle warm cake with the glaze, respooning glaze that drips on baking sheet over the cake. Cool completely before serving. To make glaze: In a saucepan combine the brown sugar, butter, whipping cream and chipotle pepper (if using). Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in vanilla and let stand 1 1/4 hours until slightly thickened. Drizzle over the warm cake. Enjoy!
Preheat oven to 400°F Trim tortillas (if necessary) with a knife to fit inside a round cake pan; Set aside. Heat oil in a pan over medium heat. Add onion, chili pepper, garlic, cumin, salt and pepper. Cook, stirring often, for 5-7 minutes or until onion is soft. Add beans and water; bring to a boil. Reduce heat and simmer for 8-10 minutes or until liquid has almost evaporated. Stir in corn and onion, and remove from heat. Place one tortilla in the cake pan and layer with 1/4 of the bean mixture and a 1/2 cup of cheese. Repeat 3 more times, except use 1 cup of cheese on the top. Bake for 20-25 minutes or until everything is hot and the cheese is melted. Let stand for a few minutes before cutting.
While the tofu browns, slice the shiitakes. While the shiitakes brown, prep the garlic and ginger. SAUTE TOFU: Pat tofu dry with paper towels and toss with 2 teaspoons of soy sauce. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lightly brown tofu on several sides, about 5 minutes total. Transfer tofu to clean bowl. SAUTE MUSHROOMS AND AROMATICS: Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in chili sauce, garlic, and ginger and cook until fragrant, about 30 seconds. SIMMER RAMEN: Stir in broth. Break bricks of ramen into small hunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes. . THICKEN SAUCE AND FINISH: Stir in remaining 2 tablespoons soy sauce, vinegar, and sugar. Stir in spinach, one handful at a time, until spinach is wilted and sauce is thickened. Stir in tofu and serve.
In a large skillet, melt butter over medium heat; add onions and cook, stirring frequently, for 5 minutes or until onions are tender. Cover; reduce heat to low and cook, stirring occasionally, for 15 minutes or until golden brown. Increase heat to medium. Add spinach and stir for 2-3 minutes or until wilted; remove from heat. In a medium bowl, combine cheese, sour cream, and mayonnaise; mash with back of a wooden spoon until cheese pieces are of desired consistency. Stir in onion mixture, salt and pepper. Cover and refrigerate to allow flavors to blend for 1 hour or up to 1 day. VARIATON: Stir in 1/4 cup crumbled bacon just before serving.
Preheat the oven to 350°. Cut two pieces of aluminum foil and fold them to match the width of the pan. Press one piece into the pan lengthwise and the other into the pan crosswise with the ends hanging over the sides of the pan. Spray the foil with nonstick coating. Whisk together the flour, salt, baking soda, and baking powder in a small bowl and set aside. Using a standing mixer, a hand mixer, or by hand, cream together the butter, the granulated sugar and just 1/2 cup of the brown sugar until this looks like smooth frosting. Separate the eggs, reserving the whites. Mix the yolks into the butter-sugar mixture one at a time until they are completely absorbed, then mix in the water and vanilla. With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly. Press the cookie dough gently into the pan with your hands, making sure the surface is even. Sprinkle the chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough. Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking the egg whites. Gradually increase your speed to medium-high. When the egg whites are very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. Continue increasing your speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds a soft peak. It should look like glossy, soft-serve ice cream. Scoop the meringue down the middle of the pan. It will be very sticky! Use a spatula to gently spread the meringue from the middle to the edges. We found it helpful to skim meringue from the top and gradually push it outward. Lightly press a piece of parchment or wax paper on the top of the meringue (this makes an even layer and protects the meringue from scorching). Bake for 20 minutes, then remove the parchment. Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan. Wait until the pan is completely cook before lifting out the bars and cutting them into pieces.
In a food processor,combine the roasted peppers,tomato paste and paprika and puree until smooth-set aside. In a large,nonstick skillet,heat oil over medium heat and add onions and garlic. Cook stirring frequently until the onions are lightly golden,about 4 minutes. Add the peppers and dill and cook for 3 minutes. Stir in the pepper puree,broth and salt and cook for 1 minute. Add the chicken,bring to a boil,reduce to a simmer,cover and cook until the chicken is cooked through,about 5 minutes. Meanwhile,in a large pot of boiling water,cook the noodles until tender and drain well. In a small bowl,combine the yogurt and flour,stir into the chicken mixture and cook,uncovered,until the sauce is just thickened,about 3 minutes. Place the noodles on 4 plates,spoon the chicken goulash on top and serve with a dollop of sour cream.