HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the potatoes in boiling water till fork tender. Or use the baked potato feature on your microwave. Cool. Dice potatoes to bite size.Put in large bowl. Add the onions and peppers. Mix in the horseradish mustard and the mayonnaise. Use more or less to your taste. Salt and pepper to taste.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and ground cloves. Save for later. In a large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin puree and mix until well combined. Slowly add flour mixture, mixing until combined. Droup rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not overbake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely. To make icing: In a small saucepan over medium heat, combine sugar, butter and milk and bring mixture to a boil. Remove from heat, set aside and cool completely, about an hour. Stir in powdered sugar until icing is desired consistency, adding more if necessary. Ice cookies to taste.
Sprinkle all ingredients over popcorn in large bowl or large bag, then toss or shake until popcorn is nicely coated. For some extra "kick", sprinkle a bit of chili powder onto the popcorn! Enjoy!
Combine sauce ingredients in a bowl. Set aside. Combine chicken shreds with salt, egg white and cornstarch. Mix lightly with hand. In a wok, heat 1 1/2 T. oil until hot. Add chicken, stir to separate, cook until no longer pink. Remove and set aside. Wipe out wok with paper towel. Heat 2 T. oil in wok. Stir-fry garlic, ginger and scallion 1 minute. Add carrots, peppers, bamboo shoots, and mushrooms. Stir-fry for 1 minute. Remove to bowl. Reheat 2 T. oil in wok. Add bean curd. Stir-fry gently for 1 minute. Add all vegetables. Add chicken. Stir-fry 3 minutes. Pour in sauce mixture. Stir-fry 2 minutes more. Serve hot over steamed rice.
Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside. Prepare pecorino-romano cheese - finely grated cheese does NOT have enough flavor "punch", so buy your cheese in bulk and create larger pieces, such as match-stick size or larger shavings. On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese. Drizzle with olive oil and balsamic vinegar or balsamic "glaze" (see note below). Finish with a grinding of fresh black pepper and serve. NOTE: You can find balsamic "glaze" in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.
Halve avocados, remove pits, rub surface with lemon slice. Combine mayonnaise, cream, Tabasco, Worcestershire, salt and pepper; fold in shrimp. Spoon into avocados; sprinkle with paprika and chill. Garnish with cucumber and lemon slices. Serve chilled on bed of lettuce.
Sear chops in oil to just brown. Sprinkle with salt and pepper. Mix together equal parts ketchup and orange juice (or pineapples in juice)--I usually use about 1 cup of each, but you need enough to cover chops in next step. Layer chops in casserole dish with sauce between them. Bake covered in 300 degree oven for 3 hours.
You can either use a pot or skillet. Make sure to cook rice. Cut all you're veggies up. Cook chicken sliced up in olive oil. Once you've cooked the chicken throw the onions, Pease, carrots, fish oil,teriyaki sauce,soy sauce,ginger, and rice , on the side make some room for you're egg white cook it til medium done and mix everything together and let it cook for about 10 mintues then serve.
In a large skillet, saute bell pepper, onion and garlic on oil until tender. Add sausage, broth, beans and seasonings. Cover and simmer for 1 hour, stirring occasionally. Discard bay leaves. Serve in bowls over rice.
Just before serving shred lettuce with knife. In a large skillet fry bacon until crisp. Remove bacon from pan and crumble. (Leave bacon drippings in the skillet). Add vinegar to the bacon drippings; heat through. Add green onions and season with salt, pepper and sugar. Drizzle over shredded lettuce Toss 1 to 2 minutes until lettuce is wilted.
Heat a heavy soup pot over medium heat and fry the bacon and onions until they are golden brown, about 8 to 10 minutes. Pour off excess fat if there is any. Melt butter in the pan and stir in flour. Let four cook, stirring constantly until it is golden brown, 2-3 minutes. Add chicken stock and stir well, making sure nothing sticks to the bottom of the pan. Bring the soup to a boil. Add sweet potatoes and simmer until they are tender, about 15 minutes. Add chicken, red pepper, cream and seasonings and simmer 20-30 minutes more. Season to taste. Serve hot.
.Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder and stir until fragrant, about 20 seconds. Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine. Add the carrots and onion, then cover and simmer for 5 minutes. Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so. Transfer to a serving bowl and garnish with cilantro. Serve with steamed jasmine rice.
Stir the ricotta and 2 tablespoons of cream in medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-peaks form. Fold the ricotta cream into whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling.(Can be prepared 4 hours ahead. Cover and refrigerate.). Toss the strawberries, raspberries, sugar and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi. Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the pistachios &/or chocolate chips, if using.
Melt butter in saucepan over medium heat. Add salmon fillets garlic rub side down and cook for approximately 2 minutes per side or until cooked. Set aside and keep warm. Place remaining butter into saucepan over medium low heat scraping up crumbly browned bits and add shallots stirring until desired tenderness is reached. Add lemon juice, Dijon mustard, dill, Worcestershire Sauce, and brandy. Stir between additions. Light sauce with barbecue lighter and flambe'. Shake and stir sauce after flame goes out. Add cream cheese and half and half. Add parsley and chives stirring between additions. Pour sauce over salmon fillets and enjoy. Serves two.
Preheat oven to 325°F Lightly grease 9x5-inch loaf pan. Combine flour, sugar, baking powder, and salt in mixer bowl; blend well.,. Beat milk, eggs, and vanilla together in small bowl. Add half of egg mixture together with butter to dry ingredients and beat at medium speed for 1 minute, scraping sides of bowl occasionally. Pour in remaining egg mixture and beat 1 minute. Stir in the poppy seeds and lemon rind. Spoon batter into pan. (the pan will be more than 3/4 full). Bake at 325F for 65-75 minutes or until toothpick inserted in center comes out clean. Prepare lemon glaze while cake is baking. GLAZE: Heat sugar and lemon juice in small saucepan over low heat until sugar dissolves. Pierce top of cake with fork or toothpick immediately after baking. Brush glaze over hot cake while still in the pan. Cool in rack for 15 minutes, then remove form pan, Cool completely.
In large frying pan, add green peppers, onions and 2 tblsp olive oil. Heat to moderate heat. Stir a few times until onions and peppers are starting to get transparent. Add 6 oz of beer and cover, turn heat down and simmer about 10 minutes. Take out of pan and set aside in a bowl. To dry frying pan add 2 tblsp olive oil. Heat to moderate high, add shredded potatoes. Note: You may squeeze the potatoes to release and drain the starch and then add 1 tblsp lemon juice to potatoes so they do not turn as brown before cooking. Fry without turning. Use spatula to raise edges and raise slightly towards the middle. Turn heat down after the underside starts to turn medium brown. It is best to use non stick or heavy commercial skillet. Add the other 6 oz of beer, tip the pan and raise the edges so the beer goes on the underside of the potatoes. Add the salt and pepper sprinkling on the top of the potatoes. Add the reserved cooked peppers and onion mixture. Cover,cook low heat 10 to 15 minutes. Take frying pan to the table and cut in wedges and serve with spatula. Sprinkle with cheese for individual taste only. Note: My family used ketchup as a condiment for this recipe. Use a very mild mellow lite beer.
If you have a round crock pot, prepare it by tearing off three 18x2" strips of heavy-duty foil and placing the foil in the crock pot in a spoke design (crisscross the strips). Spray with cooking spray. You will be able to lift the pie out when ready to serve. (If you have an oblong crock pot, you can probably just cook at one end and lift out with a spatula, or go ahead and try the foil thing). Place one tortilla in the crock pot. Top with a small amount of salsa, beans, chicken and cheese. Continue layering with remaining tortillas and ingredients, ending with cheese. Cover, and cook on low for 6 hours or high for 3 hours. Lift out with foil handles and place on serving tray. Cut into wedges to serve.
Preheat oven to 375°F. In a large mixing bowl, toss the sweet potatoes with the oil, salt and pepper. Put them on a baking sheet and roast until tender about 1-1/2 hours. Remove from oven and let cool completely. In a large mixing bowl, combine the flour, salt and 2 tsp sugar. Add the shortening and work it with your hands until the mixture resembles course crumbs. Add the ice water, 1 tbsp at a time. Add only as much as you need to make a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Turn the dough onto a lightly floured work surface. Roll out into a rectangle about 24x8 inches and about 1/8" thick. With a sharp knife, cut 12 4-inch squares. Peel the potatoes and put the flesh in a large mixing bowl. Add the egg yolk, cane syrup, cinnamon, nutmeg and a splash of bourbon and mix well. Place about 1/4 cup of the filling into the center of each pastry square. Fold one corner to the opposite corner to form a triangle. Using the tines of a fork, crimp the edges to seal. Heat 4" of oil in a large heavy pot or electric fryer to 360°F. Fry the pies 2 or 3 at a time until golden brown, turning them once. Remove the pies and drain on paper towels. Sprinkle with remaining 2 tbsp of sugar. Combine the powdered sugar, milk and remaining splash of bourbon in a medium mixing bowl and beat until smooth. Drizzle over the hot pies and serve immediately.
Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok) Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked) Now add the bean sprouts, give the mixture a good quick stir Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately
Microwave the cream cheese (in a large bowl) on high just until softened, 5 to 10 seconds. Check it. You'd be surprised how microwave ovens vary. Stir in 2 tablespoons of the sugar and all of the cinnamon and nutmeg. Stir till smooth. Wrap tightly and chill for about 20 minutes. Meanwhile, adjust oven rack to the middle position. Heat oven to 200 degrees. Arrange the bread on a rack set over a rimmed baking sleet. Bake it until slightly dry, about 15 minutes. (I would say "or stale bread", but if you're familiar with their exhaustive testing approach, it's best to just trust them and do this step.). Spread the cream cheese evenly over 4 pieces of bread. Leave a 1/2-inch at the edges. ( If you do not leave the border clear, it will just come out while cooking and be wasted.) Lightly press the rest of the slices over the top to make 4 sturdy sandwiches. Melt 2 tablespoons butter. Whisk it with the milk, egg, vanilla, salt and the remaining 2 T. of sugar. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish. Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more T. of the butter in a 12-inch non-stick skillet over medium heat until it begins to brown, swirling to coat the pan. Remove the bread from the batter. Let excess batter drip back in the dish. Lay two sandwiches in the hot skillet. Cook until golden brown on both sides, about 2.5 minutes per side. Transfer to a wire rack and keep warm in the oven. Repeat with the other two sandwiches.
Wash potatoes ,Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes wrapped in paper towel (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot. Meanwhile, heat the olive oil over medium-high heat in a large frying pan. Carefully remove hot potatoes from microwave and slice into small cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato. Add potatoes,spices,salt and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally. When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.
Boil butter, brown sugar and karo syrup for 30 seconds and remove from heat. Add: 1tsp baking soda. Pour over Crispix. Microwave on high for 1 1/2 minutes. Stir. Repeat 2 more times (3 times total). Remember to stir in between. Pour on wax paper and cool. Add pretzels, peanuts, and M&Ms. You can use candy corn instead of M&Ms for Halloween.
After breaking the asparagus at its weak point and tossing the woody part out, I wrap the group of stalks with a rubberband to make them easier to cut. Then I cut the asparagus cross wise into 3/8" pieces. (Does not have to be precise). On medium heat, melt butter in a skillet and then add the asparagus pieces. Saute on medium heat for 3-4 minutes stirring frequently. Reduce temperature to low. Add Hoisin and Sweet Chili sauce to asparagus and stirring to mix thoroughly. Cook for an additional 1-2 minutes on low stirring frequently. Enjoy!
Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving with chicken satay or satay ayam (see my recipe posted on this site).
Prepare rice as directed on bag, or in rice cooker. Coat diced chicken with cajun seasoning. Cook chicken over medium heat in a skillet. You may saute in butter/margarine or in a light cooking oil or spray, your choice. Once chicken is cooked, switch to low heat and add barbecue sauce and ranch dressing. Mix until chicken is coated in sauces. Once rice has finished cooking, add to skillet with chicken mixture. Crush tortilla chips and add on top of chicken and rice. Mix all ingredients. Serve on warm tortilla with lettuce, tomato, and cheese, if desired. * You can also add refried beans if you'd like. Really, you can customize this to your liking. So easy and so good!
Press garlic and let sit for 5 minutes to enhance its health-promoting benefits. Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute. Remove from heat and place in a bowl with capers and olives. Whisk all dressing ingredients together, drizzling olive oil at end a little at a time. Toss with vegetables and marinate for at least 15 minutes before serving.
Heat oil on medium high, add black mustard seeds, red chilli and cumin seeds. When the mustard seeds begin to crackle, add green chillies and salt. Next add the onions and garlic, fry for 2 minutes, then add the chopped asparagus pieces. Stir well, simmer the heat, add 1/4 cup of water, cover with lid and stir every 4 minutes. When the asparagus is tender, uncover and cook until water is gone. Add the fresh coconut, stir for 10 seconds, remove from heat. Keep covered until ready to use.
Cream sugar and butter until smooth. Add one egg at a time and beat. Add flour and stir. Combine Sprite and lemon extract and mix with batter until smooth. Spoon batter into muffin pan with cupcakes liners. Bake at 350 for 25-30 minutes or until tops turn golden brown. Note: If you fill the liners more than halfway, your cupcakes may overflow. These cupcakes are so tasty, they don't need frosting. But if you love the sugary touch, maybe esomething with cream cheese.
Moisten bread with water; squeeze dry. Chop finely and set aside. Cook spinach in heavy large skillet over high heat and stir until wilted. Cool slightly; squeeze dry. Finely chop. In medium bowl, mix spinach, beef, bread, onion, eggs, salt, pepper and garlic. Shape into 14 patties (about 1/2 cup each). Dredge in flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Add patties and fry until crisp on outside and cooked through. Serve immediately.
Preheat oven to 350°F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
In a large dutch oven, over medium heat, cook the beef and pork removing from the pot when cooked through. Leaving about 1-2 Tbsp of fat in the pot add the chopped onion, green pepper and mushrooms. Saute for 5 minutes to soften. Blend in the minced garlic and saute that for 30 seconds. Add the oregano, salt, basil, thyme and bay leaf. Blend in well and cook that for another minute. Add back the meat along with the remaining cans of diced tomato/sauce/paste. Bring the sauce to a boil and then reduce heat to a simmer. Taste for salt and herbs, grind a teaspoon or so of pepper into the pot. Simmer uncovered for at least 2 hours. Serve over hot spaghetti garnished with Parmesan and chili flakes.
Heat wok or large skillet and add 2 tbsp of veggie oil. Once hot, add onion and garlic. Slice chicken thinly and add to skillet. Stir mixture constantly until browned. (Try not to burn the onion/garlic). Add the carrot, green onions, & bell pepper to the skillet and stir fry for 2 minutes. Add the bean sprouts, stir in the sesame oil, and remove from heat. (Let it cool.). Add desired amount of filling to middle of egg roll, fold in the sides, and roll up the pastry. Seal and glaze the rolls with brushes of egg white. Chill in the fridge for 15 minutes before cooking. You can either add remaining oil and cook in a wok or skillet in batches or you can use a deep fryer and cook at a medium-high frying temperature until golden brown. Drain on paper towels and enjoy!
In a large bowl combine confectioners sugar with coconut, almonds and condensed milk. Shape into 1-inch balls. Place in refrigerator until firm. In a microwave-safe bowl melt the chocolate chips with shortening, removing to stir once or twice until smooth. Dip each ball into the chocolate mixture allowing the excess chocolate to drip off. Place on waxed paper; let stand until set. Store in refrigerator.
Rinse the lentils and rice in cold water and drain. Combine the 4 cups of stock and the water in large saucepan and bring to boil. Add the lentils, rice and cumin and return to the boil. Reduce heat and simmer uncovered, stirring occasionally until just tender, approx 15 minutes. Meanwhile, melt butter in large fry pan, add onion and cook until softens, add sugar and vinegar and cook stirring until onion caramelises, remove from heat. Stir the cayenne, coriander and parsley into the lentil mixture and bring to the boil. Stir in the caramelised onion mixture and the extra cup of stock, cook, stirring, until heated through.
Mix flour, sugar, baking powder, salt and nutmeg until thoroughly blended. Add oil, milk, egg and vanilla and mix well. Heat oil to (?) degrees. Drop by spoon into hot oil. Fry until light brown on both sides turning once. Drain well on paper towels or brown paper bag. Turn in or sprinkle with plain, powdered or cinnamon sugar while hot.
Scrape and clean the mussels thoroughly, then put them in a wide, deep pan with the wine, shallots and parsley. Cook over medium heat until the mussels have opened. Drain the mussels when they have cooled down a little, but reserve the liquid. Shell them and chop them finely. Chop the onion and celery finely and cook them gently in 30 g (1 oz.) butter until translucent. Strain the mussel liquid, add 2 tb of it to the vegetables, and simmer until all the liquid has evaporated. In another pan, make a roux with 30 g (1 oz.) of butter and 1 tb of flour, add 1 dl (3,3 fl. oz.) of the mussel liquid and 2 dl (6,6 fl. oz.) warm milk, and cook, stirring with a wooden spoon, until the sauce is smooth and thick. Add the chopped mussels, onion and celery to the sauce and beat in gradually 3 egg yolks and the lemon juice. Check the seasoning, bring gently to the boil, then turn off the heat and let the mixture cool a little. Pour the mixture onto a cold slab or a very large plate, allow to go thoroughly cold, then cut the paste into egg-sized pieces. Beat the egg whites until very stiff. Roll each egg-sized bit of paste in your hands and shape into oval patties. Roll these in flour, dip them into the egg whites, roll in breadcrumbs, and fry in oil until golden and crisp.
Mix together the prawn, chicken (or pork), mushroom, carrot, cabbage, lemon zest, spring onion (or onion), garlic, chilli pepper, salt and hoi sin sauce until all combined. Fill each won-to skin with a heaped teaspoon of mix then seal together with a pinch and then steam for to 10 minutes, serve with dipping sauce of your choice.
In lg skillet, melt butter; saute shallot and red pepper. Add flour and stir until mixed; add broth and sherry. Simmer for 3 minutes. Add mushrooms; simmer 5 minutes. Add lobster or crab and half and half. Do not boil, but let this mixture heat through. Spoon into 1 qt casserole dish. Sprinkle with breadcrumbs and Parmesan cheese. Place under broiler until breadcrumbs are light brown.
In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger. Cut the broccoli into bite sized pieces and place in the bowl with the dressing. Throw the dried fruit and peanuts into the bowl as well and toss everything together. Cover and refrigerate - can be made up to 2 days in advance.