HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the first 4 ingredients to a cocktail shaker filled with ice. Shake vigorously; strain into a chilled cocktail glass. Twist the lime peel over the drink and drop it inches.
Place tofu in a colander and drain 10 minutes. Pat dry with paper towels. Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once. In medium covered saucepan, bring 2 cups vegetable broth or water to a boil. Slowly stir in rice, cover, and reduce heat to low. Simmer 40 minutes, or until all the water is absorbed. Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame. Add garlic and onion and saute until onions are wilted, 1-2 minutes . Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes. Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft. Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes. Serve over the cooked rice.
In 4-quart Dutch oven over medium-high heat, in hot oil, cook half of the veal until browned, stirring often. Remove; set aside. Repeat with remaining veal. Pour off fat. In same Dutch oven, combine soup, water, wine, lemon juice, rosemary, pepper and garlic powder; add carrots. Heat to boiling. Return veal to Dutch oven. Reduce heat to low. Cover; cook 45 minutes, stirring occasionally. Uncover; add mushrooms. Cook 15 minutes or until slightly thickened and veal is fork-tender, stirring occasionally. If desired, garnish with fresh parsley.
In 3 quart saucepan, over medium heat, saute onions and garlic in oil until tender. Add turkey. Cook until done, stirring occasionally to break up meat. Drain. Stir in tomatoes, chicken broth, mustard, chili powder and pepper. Heat to a boil. Reduce heat. Simmer for 10 minutes. Stir in beans and corn. Cook 5 minutes. Top with tortilla chips, shredded cheese and cilantro, if desired.
In small bowl, whisk together all spice mixture ingredients. In large bowl, stir together ground beef, carrots, onion, Chiles, bell pepper and salt. Add spice mixture; stir until well-combined. Stir in egg and bread crumbs. Shape mixture into 8 (4-inch) patties. To BBQ When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side. Brush slices of crusty bread with a little oil and place on barbecue to toast. Or, heat large nonstick skillet over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Add 4 of the patties; cover and cook 8 to 10 minutes or until browned and no longer pink in center, turning once. Repeat with remaining burgers, adding remaining 1 tablespoon oil. Serve in buns; top with favorite condiments.
Lightly coat the flour tortilla with butter on both sides and start heating on a skillet. Place chocolate chips on one half of the tortilla and lightly dust with cinnamon and sugar to taste. Fold the tortilla in half and grill until lightly browned. Turning to brown other side as well. Serve hot. YUM!
Set oven to 350 degrees. Prepare an ungreased 13 x 9-in baking pan. Combine first 4 ingredients. Press mixture into ungreased baking dish. Bake for 10 minutes. Combine milk and coconut; mix well, spread over crust. Bake for another 10-12 minutes. Combine chocolate chips and peanut butter in a small saucepan. Cook, over low heat, stirring constantly until chocolate melts. Spread over coconut layer. Garnish with chopped peanuts, if desired. Cool and cut into bars.
Peel zucchini and chop into 1/2-inch cubes or thin strips about 2 inches long. (If it is fresh and tender, peeling isn't necessary.) Chop or slice peppers into strips (according to what you did with the zucchini and onion; make it all similar in shape). Stir together zucchini, peppers, and onion. In a jar with a tight lid, make dressing by shaking vinegar, oil, and sugar. Pour dressing over veggies and toss gently. Cover and chill a few hours or overnight. Stir before serving with a slotted spoon so that the excess dressing runs off.
FOR THE MEATBALLS: Prepare sauce and set aside. Mix meat ingredients well and shape into 3 dozen small balls. Brown slowly in skillet without added fat. Drain well, add to sauce and simmer gently about 10 minutes. Serve hot with cocktail picks. FOR THE CHERRY SAUCE: Drain cherries from a 1 pound can or from a 1 pound jar and put syrup in large saucepan. Add remaining ingredients and mix well. Cut cherries in half and add to mixture. Cook, stirring, until clear and slightly thickened. Woman's Day.
Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan (uncovered) and cook in the oven at 350°F for 20 minutes or until cooked. In a saucepan heat 2 tablespoons of oil and lightly saute poblano pepper until skin starts separating; Peel skin from poblano pepper; Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips. In a heavy skillet heat remaining 3 tablespoons of oil, and add chorizo, garlic, onion, and peppers. Cook over medium high heat stirring occasionally until onions and peppers are soft. Add sour cream, half-and-half, black pepper and salt and simmer for three minutes. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top with roasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.
Spread the tomato pesto on the baked pizza crust in a thin layer, leaving about 1/2" border. Arrange the sliced dried tomatoes over the pesto; sprinle with the mozzarella and Parmesan cheeses, and any toppings you care to add. Bake in a preheated 500*F oven until the cheese melts and the crust is crisp, about 8-10 minutes.
Peel turnips and slice. Add butter to skillet, along with a few drops of oil to keep the butter from burning. Melt butter, then add the sugar, stirring almost continously. Add the turnips, and additional oil, and bring the turnips to a hard fry, then reduce heat, and cover. Cook, stirring often, until the turnips are browned and done -- then enjoy. I had them tonite with steak and crab legs -- but am looking forward to pinto beans, corn bread and country fried steak. Yum -- .
Combine cracker crumbs and butter; reserve 1/2 cup for topping. In a bowl, combine broccoli, both cans of corn and remaining crumbs. Transfer to a greased, 2-quart baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375F for 25-30 minutes or until lightly browned.
Heat olive oil in a large frying pan. Add onions and garlic and fry till golden brown. Add sausages and cook till almost done. Add peppers and seasoning. Cook until veggies are tender.
In large pan, add butter and saute onion and garlic till tender, over med/high heat. Add cream cheese, half-n-half and soup. Mix together. Add in salt, pepper and celery seeds. Heat through, add in grated parmesan cheese and remove from heat. Next, add cooked pasta and stir till coated. Fold in frozen peas. In buttered 9x13 pan, pour in casserole. Sprinkle cheddar cheese on top and place buttered crumb topping on, evenly. Bake approximately 15- 20 minute or till topping is browned an casserole is bubbling. Remove from heat and serve. Serve with a side salad and garlic bread.
Brown meat in oil; place in crock pot. Mix remaining ingredients and add to pork. Cover and cook on low for 6 hours. Serve over rice.
cook cabbage,onions,shallots in olive oil, till limp. add juice,tomatoes,water,sugar,lemoni juice,salt and pepper. add chili sauce. simmer 1 hour. add ham in last 15 minutes of cooking.
Mix pineapple and angel food cake mix in a large bowl. Fill a 24 cupcake tins with liners and fill each tin approximately halfway. Bake at 350 degrees for about 12-15 minutes.
Preheat oven according to cake mix package directions. Grease and flour a 12-cup cupcake pan. Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top. Cut gummy worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.
Cook pasta according to package directions, drain. Crumble sausage into Dutch oven. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and pasta. In a bowl, combine the egg, riccota cheese and mozzarella cheese. Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture. Cover and bake at 375 degrees for 40 minutes. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through.
Combine orange juice and yogurt. Wash chicken and marinate in yogurt mixture. Prep time of 3 hours is a guess for minimal marinating time. Preferably I would marinate overnight. Grill chicken on BBQ until thoroughly cooked, braising often with remaining yogurt mixture. Chop mango, red& green peppers, and onion into small pieces, combine with minced garlic. When Chicken is done, combine mango mixture and remaining yogurt mixture and pour over chicken. Cook rice according to package directions. Serve rice with chicken. You can use some of the sauce on the rice too if desired.
1. Blend oil, peanuts, vinegar, and sugar in a blender or food processor. 2. Add salt to taste. 3. Place kale and carrots in a bowl and pour peanut sauce over. 4. Massage sauce into kale and carrots. 5. Top with additional whole peanuts if you like.
Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir until combined. Serve atop lettuce leaves.
Cream shortening and sugar; add eggs. Sift flour, baking powder, and salt together. Add milk and vanilla. Mix well; roll out dough 1/4 inch thick. Cut with a round cutter. Place on cookie sheet. Brush top of cookie with egg white. Top with filling. Bake at 400 degrees Fahrenheit for 15 minutes. FILLING: Grind raisins, dates and candied cherries in a food processer. Cook on top of stove until thick, stirring constantly. This stuff will probably burn like no one's business.
Place the eggplant slices in a large bowl. Sprinkle with salt. Keep aside for 30 minutes. Rinse slices under running water, drain and pat dry on a paper towel that will absorb the water. Line oven tray with baking paper. Place a tomato slice and capsicum slice between 2 eggplant slices. Prepare all the eggplant slices in the same way. Arrange on the baking tray. Combine olive oil, vinegar-grape juice mixture and garlic. Drizzle this combined mixture over the arranged eggplants. Top with crumbled feta cheese. Cover. Bake in a moderately hot oven for 35 minutes. Brush the veggies with pan juices (liquid which has been collected in the baking tray). Bake uncovered for another 25-30 minutes or until well browned. Sprinkle basil just before serving.
Mix all dry ingredients together. Add oil, water and food colouring. Mix dry and wet ingredients thoroughly together. Microwave on HIGH for 3 to 4 minutes, stirring every 30 seconds. Let cool and knead. Store in airtight container after cooled and when not in use.
Prepare the asparagus by cutting off any woody stems and washing under cold running water. Chop into 1 inch lengths then boil in salted water for 10 minutes or until just tender. Drain and cool. Meanwhile, dice the ham and chop the pineapple rings. Mix together the asparagus, ham and pineapple rings in a bowl. Line 4 individual glasses or dishes with lettuce leaves then pile the asparagus mixture on top. In another bowl, place the mayonnaise, Cognac, lemon juice and cayenne and mix well. Divide equally between the glasses. Garnish with slices of hard boiled egg and chopped parsley. Chill for 10 minutes.
Make dipping sauce: In a bowl, stir together all ingredients until sugar dissolves. Set aside. Make meatballs: In a large bowl, combine egg white, onions, cilantro, ginger, pepper, salt and cabbage. Stir in panko. Add shrimp and pork, breaking up with your fingers, and mix well with your hands. Chill until mixture is firm enough to shape, about 15 minutes. With wet hands, roll meat mixture into 1 1/2 inch balls. Heat oil in a heavy 12 inch frying pan (preferably nonstick) over medium-high heat. Cook meatballs until well browned all over, turning as needed, 8 to 10 minutes total. With a slotted spoon, transfer meatballs to paper towels, then to a platter. Serve with lettuce leaves, dipping sauce and daikon and carrot. Tips and Tricks to Mastering meatballs: Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings--then add the meat. Stop when the mixture looks evenly blended; don't overwork it to keep them from being tough. Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge. Browning: A good crust helps meatballs retain their shape. It's important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.
Cut the zucchini into 1/2-inch dice; place in a colander; salt, and drain for 20 minutes. Cut off any long stems from the spinach. Cook spinach with water that clings to the leaves in a pot, along with a little salt just until the spinach wilts; drain and let cool. Squeeze out the excess water and coarsely chop. Gently saute the onion in 3 tablespoons of olive oil in a skillet over low heat for 20 minutes or until the onion is soft and pale gold. Meanwhile, pat the zucchini dry with paper towels; add to the onions, and saute for 10 minutes. Add the spinach and garlic and saute for an additional 2-3 minutes. Turn into a bowl and let cool. Combine the vegetables with 1/2 cup Parmesan, eggs, parsley, garbanzo beans, salt, and pepper. Lightly oil a shallow, round baking dish; fill dish with the spinach mixture. Sprinkle the top with 2 tablespoons Parmesan and drizzle with 2 tablespoons olive oil. Bake in a preheated 375° oven for 45 minutes to 1 hour or until a golden crust has formed. Let cool; serve at room temperature.
Preheat oven to 350. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, cheese and mustard in saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat. Cook macaroni according to package directions. Drain. Combine macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased 2 quart casserole dish. Cover and bake 15 to 20 minutes. Stir, sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving.
Heat oven to 350°F In a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time. Sift flour, baking powder, baking soda and salt together. Mix mashed bananas and milk together. Blend dry ingredients into batter alternating with banana mixture. Stir in chopped nuts. Pour batter into 2 greased and floured 8-inch round or square baking pans. Bake for 30 to 40 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes, then turn out on racks until thoroughly cool. When ready to serve frost with Cream Cheese Frosting. Cream Cheese Frosting: In mixing bowl, stir cheese until smooth. Gradually beat in sugar a little at a time. Add vanilla; beat until smooth. Spread mixture between layers and around sides.
Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil. Roast in the oven for 15 minutes-until the exteriors are blistered but the insides are still slightly raw. Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. Cut the jalapenos in half and scrape out the seeds. Discard seeds. Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor. Pulse until mostly smooth. Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt. Repeat with the remaining ingredients. If you desire an extra tart quality, add a bit of lime juice at the end. Not a good idea to can due to the avocado. However, it will freeze well.
Beat eggs, cream, and milk together. Add sugar. Sift baking powder, salt and flour and add to mixture to make a soft dough. Roll out on floured board. Cut into rectangles about 2 1/4 by 4 1/2 inches. Cut a slit in kuechla the long way. Flip one end through the slit. Drop into hot oil and fry like doughnuts. Drain on paper towels. Once cooled you can coat with sugar or powdered sugar.
Preheat the oven to 400 F (190 C). In a small bowl combine all ingredients except the salmon and mix well. Spread mayonnaise mixture over the top of the salmon covering all the meat. Place salmaon skin down,on a parchment lined baking sheet and cook for 25-30 minutes until the fish flakes with a fork and the top is golden brown.
Cut butternut squash into stripes like thick spaghetti (we buy it usually already cut on the market). Salt it and add vinegar and leave it stay for 60 minutes. It must start to leave juices. Melt lard and add finely minced onion. Saute onions until translucent, add flour, stir it until brownish; add cold water and make creamy liquid. Add red paprika and some more water. Squeeze squash with hands to remove water from it and than add into a pot. Stir it and add some fresh water to cover it. Cook gently (it can easily burn) until butternut squash is soft. Before serving add minced dill and sour cream. Serve with pork schnitzels and potato.
With a sharp knife, score the skin of the lamb in a lattice pattern. Heat a little oil in a frying pan and fry the lamb, skin side down for about 2 minutes until it starts to brown. Seal the lamb on all sides, until the meat is lightly browned. Place the racks in a roasting tin, skin side up and roast in the oven at 425°F for 20 to 35 minutes, depending on whether you like your meat pink or well done. To make the sauce, sweat the onion in a little oil and add the Campari. Simmer for 2 minutes. Add the orange juice and stock and reduce by one third. Strain off the onions. Melt the butter and mix with the flour. Whisk the roux into the sauce to thicken it. You might need it all but use until the sauce covers the back of a spoon. Stir in the orange rind and segments. Season to taste.
Brown hamburger in large pot (you don't want to crumble it up too fine--big pieces are the best). Make gravy and add to pot. Let it simmer until heated. Serve over mashed potatoes. NOTE: You don't want this too runny--kind of thick and with big chunks of hamburger is the best.
In a measuring cup combine the warm water and potato flakes. In a large ceramic bowl whisk together the yogurt, buttermilk, yeast and sugar (I use my 6 quart crockpot crock). Whisk in the potato water. Whisk in the flour until mixture is smooth. Cover with a loose lid or a large kitchen towel. DO NOT use a tight fitting lid-the gas from the starter could cause your container to explode. Set aside on your counter and leave it alone for 24 hours. Next morning. In the bowl of your KA or standing mixer combine the warm water, sugar and yeast. Give it a good whisk and let stand for 5 minutes. Whisk egg in a small bowl or measuring cup. Add starter to the bowl of your KA mixer-whisk well. To the yeast mixture add the egg, oil and 2 cups of flour. Give that a good whisk to get it somewhat smooth. Attach dough hook and turn mixer on to 1 or 2 (low speed). Add one cup of flour and kneed for 2-3 minutes. Add another cup of flour and kneed for 2-3 minutes. Add 1/2 cup of flour and kneed for 4-5 minutes. You will want your dough to to be tacky but not sticky-by that I mean you want your dough to "just" pull away from the side of your mixing bowl. Turn out onto a lightly floured board or counter. Flour hands lightly and kneed for 2 or 3 minutes forming a nice ball-again it will feel tacky and somewhat soft. Turn into a large oiled bowl, turning once to cover ball entirely. Let rise 1 and 1/2 hours, or until double in bulk. Punch down and divide dough in half. Shape dough into whatever form you wish. I make one round loaf using a small, oiled cast iron skillet dusted with corn meal, the other I shape into a Italian Style loaf on a greased cookie sheet dusted with corn meal. Brush tops with oil, cover and let rise for 1 hour or until doubled in size. Slash tops with a razor blade or VERY sharp knife. Bake in a preheated 375 degree oven for 30 minutes or until loaves sound hollow when tapped. Remove from oven and place on a wire rack to cool for 5 minutes. Remove bread from pans/sheets and let cool on wire rack.
Put all ingredients EXCEPT cheese and olives in crockpot. Cook on hi 3 hours. Reduce to low for 5 hours. Place on platter, sprinkle the cheese and olives on top.
In a blender combine 3 cups fruit, limeade concentrate, rum and powdered sugar. Cover and blend until smooth. With blender running, gradually add ice cubes through opening in lid until mixture is desired thickness. If desired, garnish with peach chunks or small fresh strawberries threaded on wooden skewers.
You will need a 5 gallon bucket. 2 - 3 days before roasting: Combine the vegetable stock, salt, brown sugar, peppercorns, allspice , and ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine and ice water in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours. (If you do not have room in the refrigerator you can use a large cooler. Put the bucket in the cooler and surround it with A LOT of ice). Preheat electric roaster to 325 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside the roaster and pat dry with paper towels. Roast the turkey until the internal thigh temperature is 160 degrees. Remove the turkey from the roaster and baste the turkey with the melted butter. Broil in oven on the lowest rack of the oven just until the turkey turns brown and the skin is crispy. Note: Turkey should be removed when the internal temperature of the internal thigh is 170 degrees. Remove from oven, cover, and let rest for 15 minutes until the internal temperature is 180 degrees.
Cook the first 5 ingredients in hot oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp-tender. Combine the eggs, milk, salt, and pepper in a large bowl; stir well. Gently stir artichoke mixture, bread cubes, cream cheese cubes, and Cheddar cheese into the egg mixture. Pour the egg mixture into a greased 9 inch pie plate. Bake at 350 degrees for 40 to 45 minutes, or until golden. Let stand 5 minutes before serving.
Heat oven to 350 degrees. Melt margarine and saute onion until transparent. Combine all ingredients in casserole dish and bake for 45 minutes.