HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse your bean sprouts. The wrappers should be 7 inches. Rehydrate the oriental mushrooms in hot water for 30 minutes. Toss the carrot with 1 tsp sugar until mixed then let sit tossing occasionally for 15 minutes. Drain the mushrooms save 1/2 cup of the liquid. Squeeze excess water out of the mushrooms then cut off stems and cut caps into thin slices. Heat the wok over med high. When hot drizzle 2 tbsp oil into it and heat for 30 seconds. Add the onion and stir fry for a minute. Then add the mushrooms, garlic and liquid reducing heat to medium. Cover and cook about 3 minutes. Mushrooms should be tender. Uncover add the soy sauce and sesame oil and sugar. Cook and stir mushroom mixture 3 to 5 minutes more or until all liquid has evaporated. Transfer mushroom mixture to medium bowl; set aside to cool slightly. Cook stirring for about 4 minutes. Liquid should be gone. Then set aside in bowl to cool. Add the carrot strips and bean sprouts to mix and toss lightly. Place a wrapper on surface and keep rest covered. Drain mushroom mix and place 3 tbsp on wrapper's bottom 3rd. Brush edges with beaten egg. Now: Fold bottom corner up over filling. Fold in and overlap the opposite right and left corners to form 3-1/2-inch-wide log. Roll up filling to remaining corner and place spring roll on tray covered with plastic wrap. Repeat with remaining wrappers and filling. Now take the remaining 3 cups of oil, place in wok and heat. You want 375F on a deep fry thermometer. Fry 4 rolls 2 to 3 minutes or until golden brown. Reheat oil and do next batch. Repeat until all are used. Drain on paper towels. Place on serving tray with dipping sauce. Serve.
In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended. Divide and form mixture into 8 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In buttered skillet, over medium heat, fry cakes until golden brown. Serve immediately with Lemon-Herb Sauce. LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
Mix together powdered sugar and peanut butter. Portion mixture into approximately 36 balls (1.5 Tablespoon size). Roll balls between the flattened palms of your hands to create a ball shaped like a top. Then roll ball on flat surface to smooth middle into more round shape leaving the ends with points creating the football shape. Arrange finished footballs in a single layer on wax paper and place in refrigerator for 30 minutes. Melt milk chocolate chips, 3 tablespoons butter, and 2 tablespoons shortening over double boiler. Mixture should be thin and shiny for dipping. Crush peanuts and set aside. Coat footballs with chocolate by rolling gently in melted milk chocolate while still over double boiler, being careful not to crush pointed ends. Place on wire rack to allow excess chocolate to drip off. While chocolate is still tacky but not still wet, place bottom of football in crushed peanuts Draw line on top center of football using black gel frosting. Melt white chocolate chips and 1 tablespoon butter in microwave and place in frosting bag or sandwich bag with cut corner and draw laces and end lines. Return finished footballs to refrigerator for 30 minutes. Serve chilled if you don't want your fingers all chocolatey or room temperature if you don't mind.
Combine milk and water (stirring till smooth). Add vinegar and beat till thick. You may need to add a drop or two more vinegar till milk curdles. Use to take the place of store bought sour cream.
Preheat oven to 375 and spray cupcake pan with vegetable spray. Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth. Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top. Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool. Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).
The day before: boil the milk with the vanilla and butter. Take off the heat, allow to cool VERY slightly. Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk. Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum. Place it in the refrigerator for 24 hours to 48 hours maximum. When you are ready to bake the caneles: preheat the oven to 250C/495°F. Butter the moulds liberally and then sprinkle some sugar in to the moulds. Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more. Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside. Carefully unmould them whilst they are still hot. Allow them to cool. Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening.
Preheat oven to 350. Grease 8x8 inch pan. Wash, peel and cut potatoes into 1/2" to 3/4" chunks. Boil, covered, about 20 minutes. Drain and mash potatoes. Render margarine into the pot. Add the salt and pepper. Add eggs. Bake for about an hour, or until golden brown.
Beat eggs with sugar until foamy. Add pumpkin and all seasonings, mixing well. Add the milk and mix well. Pour into prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake an additional 45-50 minutes or until a knife inserted near center comes out clean. Cool.
In a large pan, on high temperature, fry the sliced sausage for about two minutes, then add the next four ingredients. Cook together until tender. Add the sauce and cook together for two minutes. Add the egg noodles; simmer for two minutes, serve.
Bring water to a boil. Add ribs, one by one; add salt. Boil for about 1 hour, making sure the pot doesn't froth over too much! (When I do that, the next time I turn on my stove it smokes and it is stinky!) Preheat oven to 350 degrees Fahrenheit. Remove ribs from water. Place ribs in a 9 by 4 inch glass baking pan. Pour the barbecue sauce evenly over the ribs. Bake for 20 to 30 minutes.
Heat oven to 350 degrees F. Grease 9-inch round or 5 1/2 cup oval baking pan. Combine flour, 3/4 cup granulated sugar, 1/4 cup cocoa powder, baking powder, baking soda, and salt in medium-sized bowl. Stir in milk, melted butter, and vanilla to form a thick batter. Spread in prepared pan in an even layer. Sprinkle with remaining granulated sugar, cocoa powder, and brown sugar evenly over batter. Pour boiling water over top. Bake for 25 minutes, until set around sides and top is loose and slightly bubbly. Cool in pan on rack at least 10 minutes. Serve warm or at room temperature with whipped cream.
Preheat oven to 400°F. Thaw puff pastry per package directions. Prepare a half or quarter sheet pan with parchment paper to fit. spread the pastry out on work surface, with a pastry cutter divide into 12 equal squares. Prick each square with a fork so it doesn't puff too much during baking. Top with the marinated peppers. Sprinkle with the parmesan cheese. Depending on your oven, bake for 15-25 minutes, until the pastry is lightly golden brown. Serve hot or warm.
In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1 1/2 qt, baking dish; sprinkle with cheese. Bake, uncovered at 350 for 30 minutes or until bubbly.
in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes. Preheat oven to 350°F. Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy. Beat in oil and pumpkin to blend well. At low speed beat in flour mixture just until combined. Pour into an ungreased 9-inch tube pan. Bake about 1 hour or until surface springs back when gently pressed with fingertip. Cool cake completely in pan. With spatula, carefully loosen cake from pan; remove. Place on cake plate; frost with Cream Cheese Frosting. Decorate with nuts. Makes 12 servings. ----Creamcheese Frosting------. In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy. Gradually beat in sugar, beating until light and fluffy. Spread over Pumpkin Cake, make swirls with knife.
In a bowl, mix together marinade ingredients; marinate the beef in marinade for 10-15 minutes. In a small bowl, mix together the sauce ingredients; set aside. In a large pan, over high heat, bring 2 quarts of salted water to a boil; boil the noodles until tender (5-7 minutes). Strain and set aside. Saute the onion and garlic in hot oil for 3 minutes. Add the beef and cook until the beef is almost cooked through (2-3 minutes). Add salt and mix well. Add the sauce; cook until the cornstarch is clear. Add the noodles and mix well. Serve immediately.
Add the pancetta to a large skillet over medium heat. Add olive oil and saute until golden, say 8 minutes. (Suggestion: If using lean ham, add 1/2 tsp black pepper and 1/2 tsp sweet paprika). Add the onion and saute till tender for 5 minutes. Season with salt. Add the garlic and red pepper flakes and saute until fragrant for about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Meanwhile, boil the pasta according to directions. Drain, reserving 1 cup of the cooking liquid. Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese.
In a shaker filled with ice add the 2 ingredients and shake till hands are frozen. Pour into 2 martini glasses.
Put rice, salt and 2cups of water into rice cooker and turn on. When steam starts to escape, put the fish in the steaming basket over the rice - it needs 8 or so minutes depending on thickness to cook. It should finish about the same time as the rice is ready. Meanwhile, fry the onion in the oil in a skillet that has a lid and add the curry paste. Add the frozen peas after a few minutes to defrost and heat through. Remove skin from fish and flake. Tip the cooked rice into the skillet with the onion mixture and stir together well. Gently fold in the flaked fish, top with the boiled eggs and put lid on to warm through the dish over a gentle heat for a couple of minutes. Garnish with some chopped parsley and serve.
Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta. Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.
First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice); set aside. Heat olive oil in a medium saucepan. Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes. Stir in curry powder, mix well for another minute. Stir in chilli paste, stir fry until well-combined. Add curry leaves, stir fry until fragrant (about 1-2 minutes). Add about 1/2 - 1 cup of water and coconut milk. Simmer for 2-3 minutes. Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry. Add the evaporated milk to the curry, stir well. Add the vegetables and simmer for another 10 minutes. You may add some salt and pepper if desired (i usually add a good dash of black pepper). Finally, stir in the dessicated coconut (the mixture should be quite thick). Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.
Gently saute the pepper and garlic in the olive oil in a non-stick skillet until the garlic begins to color. Add the shrimp and cook for 1 minute. Add the tomatoes, capers, basil, parsley, wine, salt and capellini. Cook quickly to reduce the liquids. To serve: Toss the pasta with the cheese and divide onto 4 plates. To peel a tomato, cut an "x" in the bottom with a sharp knife. Plunge the tomato into boiling water for 30 seconds. Cool. Peel. Squeeze out the seeds, then dice.
Melt butter in a saucepan on medium high and add chopped onion. Saute onion until soft(around 2-5 minutes). Add shrimp and pour in enough beer to cover shrimp (usually 3-4 bottles is enough) and simmer until shrimp turns pink and is cooked through. Note: I liked to just bring the pot to the table to serve and provide Old Bay Seasoning for people to add to the shrimp on their plate. The Old Bay can also be added to the shrimp when cooking as well.
Heat oven to 350 degrees. Cut the bread into 3/4-inch cubes and spread on a half sheet pan. Bake until thoroughly dry but not brown, 10-12 minutes. Set aside. Bring 2 cups water to a boil in a 2-quart sauce pan. Meanwhile, place the garlic and 1/2 teaspoon of the salt in a mortar and mash with the pestle to make a paste. Add 4 tablespoons of the oil to the paste and mash to combine. Pour the oil through a fine-mesh sieve into a 12-inch sautee pan. Place the pan over medium heat. Add the croutons and saute, tossing constantly until all of the oil is absorbed by the bread and the croutons turn gold, approximately 5 minutes. Set aside. Add the eggs to the boiling water and cook for 1 minute. Immediately transfer to an ice-water bath to stop the cooking. Set aside. In a very large bowl, tear the lettuce and toss, using tongs, with 2 tablespoons of the oil. Sprinkle with the remaining pinch of salt and the pepper. Add the remaining 2 tablespoons olive oil. Toss well. Add the lemon juice and worcestershire sauce, and break in the eggs. Toss until a creamy dressing forms. Toss in the parmesan cheese and serve topped with croutons.
For cake: Cream margarine and sugar; then add eggs one at a time and beat well, after each. Sift dry ingredients and add to above mixture. Add syrup and bake at 350 degrees for 50 minutes in 13x9 inch pan. Do not over bake. Ice while hot. For icing: Boil margarine, milk and sugar together for two to three minutes. Add chocolate chips, beat until smooth. Pour on cake.
Melt a little butter in a skillet. Heat tortilla for 10-15 sec on each side, until softened. Press into tart tin. Bake for 10 mins at 350F. Fill the tart and bake until filling is set.
Beat together the egg-yolk and cornstarch in a small bowl. Bring the milk slowly to the boil in a non-stick pan. Pour on to the egg mixture, stirring steadily. Mix well. Pour the custard back into the pan and stir over a gentle heat until the mixture thickens till it will coat the back of a spoon. Add the vanilla essence. NOTE: For an extra-rich custard, stir in 2 tablespoons heavy cream with the vanilla.
Combine the dried porcini mushrooms and water in a small microwave safe bowl. Cover with plastic wrap, cut several steam vents, and microwave on high for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince. Pour the liquid through a small strainer lined with a single sheet of paper towel into a measuring cup. Meanwhile, combine the white mushrooms, shallot, 1 tbls. of the oil, and 1/2 teaspoons salt together in a 12" nonstick skillet. Cover and cook over medium low heat until the mushrooms release their juice, about 7 minutes. Uncover, increase the heat to medium high, and stir in the garlic and thyme. Continue to cook, uncovered, until the mushrooms are golden brown, about 5 minutes. Off the heat, stir in the strained porcini water, scraping up any browned bits. Process the sauteed mushroom mixture, minced porcini, Parmesan, ricotta, parsley, and remaining 1 tbls. oil in a food processor until smooth. Season with salt and pepper to taste. When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto. Note:. The pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.
Place chops in slow cooker. Sprinkle with salt and pepper. Add onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, Worcestershire sauce, lemon juice, bouillon and sugar. Pour over vegetables. Cover and cook LOW 5-6 hours Mix cornstarch and water til smooth. Stir into liquid in slow cooker. Cover and cook on high 30 minutes til thickened. Serve over rice if desired.
Vegetable Salsa: Combine all ingredients in a large mixing bowl and lightly season lightly with salt and pepper and stir well to combine all vegetables. Lightly coat mixture with lemon-tarragon vinaigrette, but just to flavor the vegetables; do not drown them in the dressing. Reserve to a mixing bowl and refrigerate. Toast Points: Cut baguette into angled slices of 2" in length and 1/2" inch thick and lightly butter. Lightly toast bread at 375°F until light in golden color; this can be done in advance. Lemon Tarragon Vinaigrette: Combine all ingredients in a bowl except for olive oil and transfer to a blender. Slowly drizzle in olive oil until a smooth emulsification is created. Adjust the seasonings to taste and add more honey for a sweeter finish. Reserve to a squeeze bottle and refrigerate. As prepared for service: Lightly sprinkle (4) toast points with shredded Monterey jack to order and melt cheese in a 450°F oven for about 1 minute; be careful not to burn the cheese. Remove from oven and place half of each shrimp on each toast point and arrange at an angle on an oval plate atop a small bed of arugula drizzled with lemon-tarragon vinaigrette. Plating: Arrange a bed of arugula on an oval plate and lightly drizzle with lemon-tarragon vinaigrette. Put (4) toast points in oven on a sizzle plate lightly sprinkled with shredded Jack for approximately (1) minute. Remove from oven and arrange atop of arugula at an angle on the plate. Place half of one shrimp on top of each toast point. Add vegetable salsa on top of each shrimp. Drizzle lemon-tarragon vinaigrette over each piece (lightly, do not soak). Note: You can substitute lobster, crab, or scallops for the shrimp if you choose.
While bringing your water to a boil, chop all your veggies, slide/dice your kielbasa. squeeze a little bit of the juice out of your sauerkraut, do not rinse, or drain completely. when water comes to a boil, add bouillon, spices, veggies(except potatoes), sauerkraut, and kielbasa and bring back to a boil. hard boil for 2-3minutes and reduce to a simmer. 10min. then add potatoes, and simmer for an additional 20min. to save on time i always quickly scrub my potatoes and leave the skin on -- same with the carrots, saves time and adds nutrition to your final product.
Filling: Brown garlic in olive oil. Add beef, pork, and 1/2 cup of pasta sauce (from the Tomato Sauce ingredients) and stir to combine. Brown until cooked and allow to cool to a manageable temperature. Preheat oven to 350°F. Whisk eggs. Add the eggs, bread crumbs, ricotta, and parmesan cheese to the meat mixture. Use a piping bag to fill the cannelloni noodles. Red Sauce: Combine all ingredients and use half to cover the bottom of a baking dish (13 x 9 Corning or glass ware). Lay filled cannelloni noodles onto the sauce, then cover with remaining sauce. Cover with foil and bake for 1/2 - 3/4 hour or until bubbly. Cream Sauce: Make a roux with the butter and flour. Add remaining ingredients and whisk over medium heat until thickened. Spoon over individual servings of cannelloni and serve.
Remove any brown or heavily wilted outer leaves from all three kinds of head of lettuce. Fill a clean sink almost to the top with cold water. Add your red leaf and romaine lettuce. With your radicchio lettuce you'll want to simply peel the leaves off one by one and add to the cold sink. Let sit for 5 minutes. Then gently shake the lettuce under the water to move the water through the leaves and losen debris. Let sit for another 5-10 minutes so all of the dirt/sand/stuff settles to the bottom of the sink. Remove lettuce(s) and rinse once more with fresh cold water from the tap before laying on paper towel. Now simply break off pieces into decent bite size pieces and place in a large bowl. Doing one batch at a time (I don't know how big your salad spinner is) use your salad spinner (I like to use a med size model with the hand pump at the top)to remove excess water. Once dried in spinner, toss in carrots and store in large gallon size plastic bags. Store in the bottom crisper drawer in your fridge.
Wash and season chicken. Place in a baking pan sprayed with Pam. Place chicken breast side down in a 425* preheated oven. Do not cover it. Do not open oven door once you put it in! Bake 1 hour and 15 minutes. Take out of oven and let sit for 10 minutes. Enjoy!
Heat 1 cup of canola or other vegetable oil in a pan. In a small pot, heat up the marinara sauce (or use microwave). Whisk eggs and milk together in a bowl or pie tin. In a second pie bowl or pie tin, combine bread crumbs with all of the herbs and spices. Place flour in a third bowl or pie tin. Coat each piece of cheese with flour. Dip in egg and roll in bread crumbs. Dip in egg and bread crumbs a second time, making sure that the entire piece of cheese is coated in crumbs. Carefully place each cheese stick in the hot oil and cook until golden, about a minute on each side. Place on paper towels to absorb excess oil. Serve hot. Leftovers can be frozen and reheated in the oven.
Place one 12-cup popover or muffin pan and one 6-cup popover or muffin pan in oven. Preheat oven to 350°F. Whisk flour and salt in medium bowl to blend. Heat milk in heavy small saucepan over medium heat until very warm, about 125°F. Whisk eggs in large bowl to blend. Gradually whisk warm milk into eggs. Gradually stir flour mixture into milk mixture just to blend (batter may still be slightly lumpy). Remove hot muffin pans from oven. Spray pans with nonstick spray. Spoon 1/4 cup batter into each of 16 muffin cups. Top each with 1 1/2 tablespoons cheese. Bake until puffed and deep brown, about 40 minutes. Remove popovers from pan. Serve hot!