HumbleIntelligence/food-ner-1-Million huggingface dataset:
In pan on medium heat cook mushrooms in butter for five minutes or until soft. Blend in flour, stir in cream, add seasonings, cook and stir until thick. Stir in cheese until it melts, turn out into a loaf pan and leave to cool for an hour. Pound chicken with a mallet to 1/4 inch thick, sprinkle with a little salt. Cut cheese mixture into fingers - don't cut filling too wide, place on breasts leaving about a 3/4 inch on each side. Now comes that part that may have you a little intimidated - but after that first one you're on your way - on occasion I have been known to use a tooth pick for the ones that are a bit defiant - they do roll and are so worth the effort. Add filling length wise, tuck in side pieces and roll up. Dust with flour, dip very generously into egg and then into the breadcrumbs, this seals in the filling. Chill one hour. Fry in deep oil for five minutes or until nicely browned, be sure your oil is not too hot to avoid over browning - drain on paper towel. Place in shallow dish and bake at 350 for 45 minutes or until done. Note - friend and I often prepare this as a make ahead, freezing chicken after frying and draining.
Peel mangoes & using a sharp knife, slice the fruit away from the central pit, before dicing the mango fruit, as well as the red & green bell peppers & the onion, then set aside. In another bowl, combine the rest of the ingredients, mixing lightly, then adding the diced fruit & vegetables, stirring well to blend. Keep covered, in the refrigerator for up to 3 days.
For the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool. Prepare your water smoker about 30 minutes before smoking the pork. Pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker. Place pork on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan); put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the pork from side to side to color evenly every 30 minutes. Keep fire burning hot enough to hold smoker temperature at about 225-250°. When thermometer inserted in center of pork registers 140 degrees, baste the pork with sauce and place into a shallow roasting pan. Continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours. Cool the meat slightly and shred it, pour any leftover sauce over the pork (I sometimes pour the pan juices over as well, after defatting them a bit); serve on buns.
Mix egg, oil, and milk on low speed of mixer for 1 minute. Add dry ingredients and mix until smooth. Coat onions in flour. Dip in batter. When one side is golden turn to the other side. Fry in hot oil 375* until desired shade of brown.
Heat oven to 400 degrees F. Heat 1 tablespoon of the oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot. Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally. In large bowl, combine corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil; blend well. Add corn, cheese and cooked sausage mixture. Wipe skillet clean with paper towel; spray with nonstick cooking spray. Pour batter into skillet. Bake at 400 degrees F. for 25 to 35 minutes or until golden brown and set.
Preheat oven to 375. Use your mixer, or use a large-ish mixing bowl. Add dry ingredients and mix together with a fork so ingredients are combined thoroughly. Then add the Earth Balance and cut into the dry mixture with two knives scissoring against another (or use mixer). The consistency should be lumpy/flaky and E.B. should be about pea-size, as it is important to keep it mealy/flaky for flakier biscuits. Next measure the soymilk and add the lemon juice to it, allowing it to sit for a few minutes (the lemon juice sours the soymilk giving it a buttermilk like taste). Add the soymilk mixture and mix thoroughly (until combined) but do not over mix (occasionally I have to add a few extra tblsp. of soy milk, if the dough isn't completely incorporated at bottom of mixer). The dough texture should be able to be handled and formed easily, without losing shape (a bit tacky is okay but not sticky). Flour a board and gently roll dough into a log, cut into 7-8 generous slices, place on sheet (with the cut sides on the side and the top on the top) and bake until golden (15 minutes approximately).
Soak wooden skewers in water 1 hour. Thread prawns and zucchini onto 12 skewers. Combine skewers with remaining ingredients in a shallow dish. Cover and refrigerate 3 hours or overnight. Drain reserving marinade. Grill skewers until prawns are cooked brushing with marinade.
Melt butter in skillet. Add water and heat to boiling. Add past of soy sauce and cornstarch and cook til thick and clear. Serve warm. Auroe Sauce:Combine ingredients and refrigerate til serving. Dill Sauce:Combine ingredients. Refrigerate til serving.
In a large bowl mix together the water, milk, olive oil, and starter. Mix the yeast and salt into the flour. Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter. Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny. The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven. Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size. Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces. Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets. With a serrated knife or lame, make three slashes in the tops of the loaves, each 1/2-inch deep. Cover with a damp towel. Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F. Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times. Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown.
Score pork skin, best to have your butcher do this for you. place pork in colander and pour boiling water over to open skin. Dry thoroughly then place in fridge for 1-2 hours. Remove from fridge and rub with salt - then mix ground fennel seeds with olive oil and rub all over pork and into slits. The flavour is magnificent. Use your own judgment on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate hot oven.
Whisk all ingredients except the onions in a bowl until smooth. Stir in the spring onions. Lightly coat a small frying pan with cooking spray. Place over med-high heat. Pour in the batter (amount depending on how big you want the pancakes to be) and swirl the pan to spread the mixture thinly. Cook for 2 minutes each side or until lightly browned. Keep pancakes warm while cooking the remainder. Serving suggestions- hoisin chicken/pork, char siu bbq pork, peking duck.
Combine warm water, yeast and 1 tablespoon sugar. Allow to stand 3-5 minutes. In a large bowl, combine the flour and red chili pepper flakes; stir in the chopped jalapenos. Add the yeast mixture to the flour mixture. Stir until it forms into a ball. Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Let dough rest for 10 minutes. Divide into 8 equal pieces and form into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches. Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes. Meanwhile, prepare water bath and put it on to boil. Once water bath is boiling, reduce heat to a simmer. Place bagels, 2-3 at a time, in water for 1 1/2 minutes, turning after 45 seconds. Remove and drain, placing on greased baking sheet. Brush with egg wash. The egg wash enhances browning of the bagels. Bake at 400°F for 18 to 20 minutes.
Combine all ingredients in a jar with a tight-fitting lid. Shake well to mix. Uses: Add 1 teaspoon per pie. Stir into applesauce. Heat with apple cider. Stir into crumb topping for coffeecake, Dutch apple pie, apple crisp.
Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain. Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce and chiles; set aside. Combine lettuce, cucumber and herbs; set aside. Combine cornstarch, brown sugar, salt and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of shrimp; cook 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons of oil to wok; swirl to coat. Repeat procedure with remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute. Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup of sauce.
Mix all ingredients in a bowl. For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find! For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!). Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell. Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich. Lightly sprinkle paprika over all. I love this.
Brown beef and pork. Add onions and Peppers and saute till onions are slightly browned. Add garlic and saute. Add all other ingredients except dough, and simmer till thickened. Roll out 1 loaf of dough to fit a lightly greased cookie sheet. Using a slotted spoon spread the meat mixture on top. Roll out the second loaf. Place this sheet on top and seal the edges. Poke a few vent holes in the crust. Brush the top completely with the fat drippings. Bake at the temp reccomended for the bread dough, till golden brown. Allow to cool slightly before cutting with a bread knife. (the inside will look slightly doughy).
Preheat oven to 350°F. Mix all ingredients in loaf pan. Bake 30 minutes. Let stand 10 mins before slicing.
Place the shrimp in a large bowl. Sprinkle with 1 teaspoons of the Sate Seasoning and stir. Repeat twice with remaining Sate to coat the shrimp thoroughly. Heat a large skillet over medium-high heat. Add the oil. Add the garlic and cook 1 minute. Add the shrimp and cook for 4-5 minutes, stirring frequently, until pink. For the pasta: Mix the minced garlic with the oil and let stand while pasta is cooking. Drain hot pasta. Quickly toss with oil and garlic mixture; crumble on the basil or oregano, stir in the tomatoes and serve.
In a large nonstick skillet, brown meat on all sides. Place potatoes and carrots in slow cooker. Place browned meat on top of vegetables. In a small bowl, mix together soup and tarragon or basil. Pour over meat and vegetables. Cover and cook on LOW 10-12 hours, or on HIGH 5-6 hours, until meat and vegetables are tender but not dry.
Place sugar snap peas and water in a saucepan, bring to a boil and cook 2 minutes. Add carrots and butter, cover and cook an additional 2 minutes. Stir in tarragon, mustard, vinegar and salt. May serve as a side dish. Note: If fresh tarragon is unavailable, may use dried, but start with a pinch, and taste from there. Also, the matchstick cut carrots should be about the same length as the snap peas.
Preheat oven to 350. Mash bananas, leaving some chunks. Add egg whites and dates, and mix to make sure dates are separated and well coated. Mix in rolled oats and raisins. Set aside for 10 minutes. Wipe a cookie sheet with a little oil. Place teaspoonful of dough on cookie sheet, and flatten with the back of a spoon. Bake for 20-25 minutes, until the edges are lightly browned. Cool and remove from pan. Store well covered in refrigerator or freezer.
CAKE. Preheat oven to 350°F Butter a 9in springform cake pan, then line the bottom with baking paper and butter the paper. Mix the flour, baking powder, and salt. Process the chocolate and pistachios in a food processor until coarse crumbs form. Beat the butter and sugar with an electric mixer until light and fluffy (2-3 minutes). Add eggs one at a time, beating until well combined, then beat in the vanilla. Stir the flour mixture into the butter/sugar mixture, then add the pistachio and chocolate mixture and the pear. Pour into the springform pan and bake until a toothpick inserted in the center of the cake comes out clean, 30-40 minutes. Place the pan on a wire rack for 20 minutes then carefully remove the mold. CHOCOLATE GANACHE. Heat cream in a small saucepan over medium-low heat to just BELOW boiling. Watch carefully to avoid scalding. Add chocolate and stir until smooth. Remove from heat and set aside until slightly thickened (5-10 minutes). Pour ganache over the cake, scatter with pistachios, and place in the refrigerator to set (20-30 minutes). Enjoy!
Preheat oven to 350°F. Brown ground beef with onions, garlic, cumin, salt and pepper. You can also add a ccan of Rotel or diced tomatoes with the meat for more color and flavor, but it is delicious with or without them. While meat is cooking, lightly spray 9x13 baking pan with non-stick spray. Crush plenty of corn chips and thoroughly cover the bottom of dish. Mix together the corn and your choice of 2 cans of the beans, drained (except the Ranch Style Texas beans if you use those) in a medium mixing bowl. Layer the bean mixture evenly over the corn chips. Layer the meat evenly over the beans. Add the cheese evenly on top of the meat. Place in oven about 20 minutes or until cheese is thoroughly melted. Serve with chips, salsa, and guacamole or spanish rice. Garnish with olives and sour cream if you like.
Combine all ingredients in a very large bowl. Beat at high speed for 5 minutes. If you use the non-dairy creamer this frosting will keep in the fridge for 6 weeks. Beat before reusing.
Coat the beef with flour and salt. In a large, heavy pot or dutch oven, melt the butter. Saute the meat until browned on all sides. Add the onions and saute for a few minutes with the meat. Add allspice, bay leaves, and water, and stir well, scraping the sides and bottom of the pan well. Add carrots, cover, and allow to simmer over low heat until meat is tender (1-1 1/2 hours). Stir occasionally to keep from sticking, and if needed, add more water. Add potatoes, and return to boiling; cook until potatoes are tender (1/2 hour).
Preheat the oven to 325 degrees. Generously spray a Bundt or tube pan. Dump all ingredients into a large mixing bowl (don't you just love one bowl recipes?) folding in the apples nuts, and coconut last. Pour batter into pan and bake approximately 1 1/2 hours. Cool on a wire rack. When serving dust VERY LIGHTLY with powdered sugar (this should be for looks, not the sweet taste).
Mix milk and condensed milk in a pan. Set aside. Melt ghee in a non-stick pan. Add semolina. Fry until the semolina turns brown. Add the milk mixture and cardamom powder. Stir well. Cook until dry and the ghee separates from the semolina. Add raisins. Stir well. Remove from heat. Garnish with almonds and serve!
Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl. Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp. You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness. Grilled shrimp are very nice.
Mix heavy cream and salsa in a casserole. Wash the chicken breasts and dry them with a paper towel. Lay them into the sauce and cover them with the mixture. Bake 1 hour at 400° F or until chicken is tender and cooked through. If you don't eat meat you can substitute the chicken with feta and bake it for approx 20 minutes. Serve with white wine, pita bread, rice or/ and fresh garden salad.
Melt butter in heavy sauce pan. Add everything but the mozzarella. Cook until thick stirring constantly. Add mozzarella and cook until mozzarella is completely melted. Serve immediately. Enjoy.
Combine apples-- cinnamon, allspice, and nutmeg in crockpot. Toss thoroughly. Combine milk soften butter, sugar, eggs, vanilla, and 1/2 cup Bisquick. Spoon over apples. Combine the remaining 1 cup Bisquick and brown sugar. Cut cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low for 6-7 hours until apples are soft.
Add all ingredients into a blender. Use puree setting until ice is completely crushed. Wet glass rim with mix and dip in margarita salt.
Preheat oven to 325 degrees. Grease 6-cup tube pan. Using electric mixer, cream butter and sugar until light and fluffy. Beat in eggs 1 at a time. Combine flour and baking soda in small bowl; add flour mixture and buttermilk alternately to butter mixture, blending until smooth. Mix in dates, pecans, orange peel and vanilla. Spoon batter into prepared pan; cover with foil. Bake cake 30 minutes. Remove foil and continue baking until cake pulls away from sides of pan and tester inserted near center comes out clean, 50-60 minutes. Invert onto rack and cool. (Can be prapared 1 day ahead. Wrap and store at room temperature.). Dust with powdered sugar and serve.
Slice the chicken breasts in half or into thirds or whatever size you you desire to thread on the skewers. In a large glass bowl (use a large enough bowl to hold the marinade and the chicken strips) whisk together oil, honey, soy sauce, barbecue sauce and black pepper until well combined; add in garlic pieces and green onion. Add in the chicken strips and toss with the marinade to combine well. Cover and refrigerate for a minimum of 8-24 hours (tossing the strips once or twice during chilling won't hurt!). Remove the chicken strips and discard the marinade. Thread chicken strips on the wooden skewers piercing at least 3 times through the skewers (make certain to soak the skewers for a minimum of 30 minutes before threading). Grill over medium heat.
Rinse shrimp. Place in a medium bowl, add turmeric, chili power, salt and lime juice; stir well and set aside to marinate. Meanwhile, chope tamarind pulp coarsely and place in a bowl. Pour in boiling water and mash tamarind a little with a fork. Set aside to soak for about 10 minutes. In a medium heavy-bottomed saucepan or wok, heat oil over medium heat. Add onion and cook, stirring frequently, until a pale golden colour - about 8 to 10 minutes. Increase heat to medium-high. Add mustard seeds (they may pop or sputter) and cook for 30 seconds. Add funugreek seeds and tomatoes and stir well. Add garlic, ginger, green chiles, curry leaves, turmeric, coriander and red chile powder. Cook, stirring for 1 to 2 minutes, then add coconut milk and a pinch of salt. Reduce heat and simmer, uncovered for about 10 minutes. Meanwhile strain tamarind mixture through a sieve into a clean bowl. Using a wooden spoon, press tamarind pulp against mesh of sieve to extract as much liquid as possible. Set aside liquid and discard pulp. Stir 3 T of the tamarind liquid into simmering curry. Taste, and then adjust the balance of flavours if you wish by adding more tamarind liquid and/or salt. Shortly before you wish to serve, add shrimp and any remaining marinade to curry and cook until shrimp has just changed colour, about 3 minutes. Garnish with chopped coriander and serve with plain rice and lime wedges.
Wash the peas and removes stems and strings. Chop them into 3 or 4 pieces and add to a large bowl. Defrost the frozen peas and add those, as well. Mince the red onion and herbs and add to the bowl, along with yogurt and salt and pepper, to taste. Allow pea salad to chill for at least one hour before serving to allow flavors to marry. Just before serving, add bacon bits (if using). Enjoy!
Combine all the ingredients in a bowl. Whisk to mix then chill for at least an hour before serving.
In a medium size mixing bowl, combine 1 cup of the almond flour, splenda, butter, cinnamon and salt. Mix well, and press into a greased 9" baking dish. Slice the cream cheese into about 1/4" slices, and lay on top of the cinnamon layer. Top this layer with the blueberries. In another bowl, combine the remaining 2 cups almond flour, 1/2 cup splenda, eggs, oil, sour cream, baking soda and baking powder. Mix well, and spoon the mixture on top of the cream cheese. Sprinkle the top with 1/4 cup splenda mixed with 1/2 teaspoon of cinnamon if desired. Bake in a preheated 350 degree oven for 35 minute. Enjoy!
Melt the butter in a large saucepan, add pearl onions and swirl them around for a few minutes to season the butter. Remove the onions from the butter and set aside. Blend in the flour. Cook for 2 minutes to remove the raw flour taste, whisking continually, careful not to overly brown the roux. Add the chicken broth and cream and stir until thickened and smooth. Add the chicken and mushrooms and pearl onions and cook for 1 minute, or until mixture begins to bubble. Season to taste and then stir in the sherry. Simmer on lowest heat setting for 15 -20 minutes, stirring occasionally. Careful not to burn. Serve over toast points, puff pastry patty shells or rice. NOTE: Now you can get fancier than this but because this sauce is plenty rich, I used plain toast to make toast points. Toast several slices of a hearty white bread. Remove the crusts, and slice on a diagonal getting 2-4 triangles per slice. Serve with a side of peas.
Preheat oven to 350° F. Mix mashed potatoes, flour, salt and pepper. Spoon into a greased 9 X 9 baking dish. Mix sour cream, chives, and egg. Spread over potato mixture. Sprinkle with cheese and bacon. Bake at 350° for 25-30 minutes or until set. Cut into squares and serve.
Slice finely the Bok Choy or Wombuk, including the stalks. Thinly slice the green onions including the white stalks. Add the rest of the salad ingredients and toss well to combine. Add dressing just before serving to ensure the salad retains its crunch. DRESSING: Combine all ingredients in a screw top jar and shake very well. Pour over salad just before serving and mix thoroughly.
Precook sausage in skillet until no longer pink. Crumble and set aside. Cube bread in 1 inch pieces and put in bottom of lightly greased 13 x 9 inch baking dish. Layer over with sausage and cheese. Whisk together eggs and remaining ingredients, then pour mixture over cheese layer. Cover and chill for 8 hours or over night. Preheat oven to 350°F Remove casserole from fridge and stand for 30 minutes at room temperature. Bake for 45 minutes or until set. Remove from oven and let set for 5 minutes. Serve hot with biscuits, cinnamon rolls, fresh fruit, juice and coffee or tea.