HumbleIntelligence/food-ner-1-Million huggingface dataset:
Partially freeze chicken; thinly slice into bite-sized strips. In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well. Slice the drained water chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the mushrooms and the green onion; set aside. Grate 2 teaspoons gingerroot; set aside. Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes. Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook and stir until thickened and bubbly. Cover and cook 2 minutes more or until heated through.
In a large bowl add mix Chop Meat, Egg, and Salt and Pepper then add the Rice. Add one can of Tomato soup to chop meat mixture, mix well. Set mixture until ready to stuff the cabbage leaves. To prepare the Cabbage leaves - Boil water in a pot big enough to hold a head of cabbage. Then cut out the core of the cabbage and place the head of cabbage in the hot water then wait 2-3 minutes take out cabbage and start removing the outer leaves - set them aside. Repeat until all leaves are removed. Starting with the larger leaves place around 1/3 cup of the filler mixture in center of leave. Fold leave in half- Tuck in the left and right side of leave and then roll the rest of the way. Repeat until leaves or mixture is finished (as the leaves get smaller use less filler). If you cook on top of stove method- Line bottom of pot with any leftover un-stuffed leaves to prevent burning of stuffed cabbage. Then line pot with a row of stuffed cabbage and add some tomato soup. Repeat until you placed all stuffed cabbage in the pot. Cook on a simmer for around 1 1/2 hour. If you use the Oven or a Roasting Oven - Pre-heat oven to 375' - in a baking dish line stuffed cabbage in rows then add tomato soup for each row - Cook for 1 hour with a lid then remove lid and cook 1/2 hour more (except don't remove lid in the roasting oven). Enjoy.
In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat. In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water. Cover and cook on low 7-9 hours or until barley is tender. When barley is tender add tomatoes. Cook an additional 10 minutes. Add salt, if desired.
Preheat oven to 350°F. Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts. In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened. Spoon batter into well greased muffin tins (filled to the top). Bake for 35 minutes or until springy to touch or until knife comes out clean. Let cool for 5 minutes and then turn out on a rack.
In a large bowl, combine zucchini, cucumber, onion, olives, tomatoes, and parsley. For the dressing, whisk together oil, vinegars, mustard, salt, hot pepper sauce, garlic, and pepper. Add to zucchini mixture; toss to coat. Season to taste with more salt and pepper, if needed. Cover and chill up to 24 hours. Makes 5 servings.
Preheat oven to 375. Heat fry pan on med. Heat with oil or spray. Add red pepper, onion, zucchini and garlic; cook about five minutes. Add Italian spice and mix; cook another minute. Meanwhile, mash black beans in a bowl with a potato masher (I'm sure there are other things you could use, if you don't have a masher!); add corn & cooked veggies. Spoon the mixture into the tortillas, wrap up, and bake on a cookie sheet for about 10-12 minutes; the tortillas will brown slightly. Serve with low fat sour cream! So healthy, so yummy. Word of warning--let them cool down a bit! These are also easy to take to work and reheat. Enjoy.
For the roast: Combine seasonings and rub mixture over roast. Cover and cook on low for 8-10 hours in a slow cooker. Remove meat and let it rest for 15 minutes. Cut diagonally across the grain into thin slices. Serve with horseradish sauce. While the roast is cooking, prepare the horseradish sauce by combining all ingredients. Cover and chill.
Mix all ingredients, except for chicken, together. Place chicken in a glass baking dish. Pour half of the mixture on top of chicken. Marinate over night. The next day preheat oven to 350 degrees. Remove chicken from sauce and place in baking dish. Pour the left over sauce on top of chicken. Bake for 1 hour.
Coarsely chop the eggs and combine them with the celery, bacon, scallion and bleu cheese dressing in a mixing bowl; stir well. Keep chilled until just before serving. Spread the salad evenly, topped with lettuce and tomato, on your choice of rolls or bread pieces of bread.
Preheat the oven to 350°F. Drain the mushrooms. Reserving the liquid and set aside. In large skillet, melt butter over medium-high heat in large skillet. Add the celery and onions and cook for 4 minutes or until onions have softened. Remove the pan from the heat and stir in 1/2 cup of the dressing, water, and the reserved mushroom liquid. Fold in the stuffing mix and cranberries and mix until thoroughly moistened. In a separate bowl, combine turkey, mushrooms and remaining 3/4 cup dressing.Spread the turkey mixture evenly in a buttered 8-inch baking dish. Top with the stuffing mixture. Bake uncovered for 40 minutes or until the top is nicely brown and is bubbly. Serve immediately.
Stage 1 MAKE BROTH. Up to 3 days ahead cut turkey neck and heart in half. Put into a large saucepan along with gizzard and remaining broth ingredients. Bring to a boil, reduce heat and simmer gently, uncovered, 1 1/2 hours. Add liver and simmer 30 minutes longer or until gizzard is very tender. Remove giblets to a cutting board. Strain broth into a large cup measure, pressing vegetables to extract as much broth as possible. Discard vegetables. Add water to broth if needed, to make 6 cups. Chop giblets and neck meat. Refrigerate. Stage 2 THICKEN BROTH. Mash butter and flour with a fork until blended to a paste. Break into 4 chunks. Bring broth to a boil, reduce heat to low and gradually whisk in flour mixture, 1 chunk at a time, until blended. Whisk until thickened and boiling. Boil 3 minutes minutes longer to cook out any "floury" taste. Cover surface of gravy to keep skin from forming. Refrigerate. Stage 3 FINISH GRAVY. After turkey is removed from roasting pan: Spoon fat off pan drippings and discard. Stir juices in pan (add up to 2°C water if juices have evaporated), scraping up brown bits on bottom of pan. Add no more than 2 cups of drippings to gravy or it will be too thin. Stir in giblets and neck meat. Heat and season to taste.
Line a 15x10x1" baking pan with waxed paper. Prepare cake according to pkg. directions. Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a lint-free kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short end. Cool on a wire rack. In a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping. Unroll cake, spread filling evenly over cake to within 1/2" of edges. Roll up. Wrap and freeze. *Remove 30 minutes before slicing. Plate with additional whipped topping and sliced fresh strawberries.
Run all ingredients, except mayonnaise and Karo syrup, through a meat grinder. Add the mayonnaise and Karo syrup to the blend and mix with a spoon until ingredients are uniformly incorporated. Refrigerate. Serve cold on fresh buns or bread along with leaf lettuce.
Preheat oven to 400 degrees. In large skillet, combine the oil, onion and garlic and cook on medium-high heat, stirring occasionally, for 2 minutes. Add the mushrooms and cook until tender, about 5 minutes. Stir in tomato sauce and olives and bring to a simmer. Spread the sauce mixture in a greased 2-quart baking dish. Arrange the pepperoni in a single layer on top and sprinkle with the cheese. Top with the biscuit pieces. Bake until cheese is bubbly, about 15 minutes. Let cool for about 5 minutes before serving.
In a large pan, brown the butter. Add broth and boullion cube, bring to a boil. Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner). Let stand 30 minutes, stirring 2 or 3 times.
Brown beef stew meat in large skillet just until the edges are browned. While the beef browns, in large crockpot (greater than 3 quarts), combine onion, green pepper, tomatoes (not juice), kidney beans, chili beans, tomato paste and tomato sauce. Stir and add the remaining herbs and spices. Mix well. Add beef and combine well. Stir in reserved tomato juice until mixture is soupy and two inches from the rim of the slow cooker. Do not overfill. Note: The remainder of the juice can be refrigerated in a sealed container in case you want to add it later. Turn the slow cooker to low, cover and allow the chili to cook for a minimum of 8 hours. To help soften the peppercorns and reduce the heat, remove the crock pot from the heating unit and refrigerate overnight. Hints: To thicken chili, add additional beans or instant potato flakes. To thin chili, add remaining tomato juice. Serve in large bowls. Presentation tip: Place serving bowls of Saltines, sour cream, onion, tomatoes and grated cheese on the table and enjoy!
Soak raisins in warm water for 5 minutes, then discard soaking water. Stir dry ingredients together. In another bowl, mix wet ingredients together. Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done). Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie. Bake at 350F for 10-12 minutes. Let cool 5 minutes before transfering to rack to cool another 5 minutes.
Vegetables -- Mix the vegetables and fennel with the olive oil, salt and pepper and toss well. Bake -- on a foil lined baking or cookie sheet at 450 for 12-20 minutes until golden brown. Add to a small bowl and cover. Butter -- Mix the butter in a measuring cup and add the nuts and mix well. Now toss the melted butter with the roasted sprouts and fennel. Toss well to coat. Add any additional seasoning if necessary. Now -- clean up. Melt the butter and nuts in the bowl you use to serve the sprouts in, one less dish. Very easy simple dish. But try this with other vegetables. Also, don't be afraid to try macadamia nuts with snap peas or pecans with butternut squash. Many different combinations you can use. Option: Sometimes will crumble a little blue cheese or goat cheese over the top which is really good.
Preheat the oven to 375°. In a 10-inch non-stick skillet, heat 3 tablespoons of the oil together with the butter over low heat. When the butter has melted, add the shallots and potatoes, season with salt and pepper and cook, covered, until the potatoes are tender, stirring often. Transfer the mixture to a colander, drain well and set aside. In a large bowl, combine the eggs and 1/2 cup of the Parmesan, season with salt and pepper and whisk until well blended. Fold in the reserved asparagus and the potato/shallot mixture. Add the remaining olive oil to the skillet and set over medium heat. When hot, add the egg mixture and disperse the asparagus and potatoes evenly among the eggs. Cook for 1 to 2 minutes or until the bottom is just set. Sprinkle the top of the egg mixture with the remaining Parmesan and bake in the center of the preheated oven, for about 16 to 20 minutes or until the eggs are set and the top is lightly browned. Remove the frittata from the oven. Loosen the frittata if necessary by running a spatula around the insides of the skillet and carefully slide the frittata onto a large serving platter. Garnish with fresh chives and serve warm or at room temperature, cut into wedges, accompanied by a well-seasoned green salad and a crusty French baguette.
Preheat oven to 375 degrees. Cream together butter, peanut butter, brown sugar and sugar until nice and smooth. Add egg and vanilla and beat in well with a spoon. Gradually add the self-rising flour. Dough will be stiff. Form one inch balls and roll in sugar (I like to toss a dozen of the dough balls into a bag with sugar, shake gently to coat and then leave them in the bag for a couple minutes so a thicker coat of sugar adheres to the dough, then give another light shake before removing them from the bag. But just giving them a quick roll is fine). Place sugared dough balls onto an UNGREASED baking sheet about 2 inches apart. Flatten balls with the back of a fork (or if you want flat tops you can flatten them with the bottom of a drinking glass. I usually flatten them with the textured side of my meat cleaver giving the cookies a nice waffle pattern). Optional step: You can sprinkle a little extra sugar onto the tops after they are flattened if you like. It adds a little "crunch" to this soft cookie. Bake in preheated oven for 8 to 10 minutes or until the edges just start to turn brown. Remove from the oven and cool cookies on baking sheet for a few minutes before transferring to cooling racks. Note: While baking one batch of cookies, cover the remaining dough with plastic wrap so it doesn't dry out. I generally form the dough balls for the next batch while the previous batch is cooling on the baking sheet. Variation: To give a Christmas touch. Dip the bottom half of the dough balls in regular sugar, then dip the top half of the balls in colored sugar crystals. Then flatten and bake as directed. Enjoy!
Step 1. Powder the sugar in the mixer along with elachi seeds & cloves. Sieve and set aside. Step 2. Powder the oats and mix all the flours together. Step 3. Heat it in the oven for 1-2 minutes. This is the most imp step. If u forgets to roast the flours, you get a raw smell in the biscuit. Step 4. Now take the cooking oil in a wide bowl and add the baking powder. Whisk well with your hands for 10 minutes. Step 5. Then add the sugar mixture and flour. Step 6. Crush the cornflakes with your hands into small pieces and add it to the flours before kneading.( This gives a crunchy taste here and there while eating. But this is optional.). Step 7. Mix it well and knead a soft, pliable, dough like chapattis dough. Dough should not be hard. It may crumble a little but no problem but if you knead well, it will be soft & it'll be tight. Step 8. Now take little dough and make small, flat balls out of it. If you have cookie cutters, shape it as u desire. Step 9. Preheat the oven for 180c.Arrange all the nankhatai in the baking tray and bake it for 20-25 minutes in 180c convection mode. Step 10. The biscuits will rise slightly and the color turns. Step 11. Give a standing time of 10 minutes inside the oven and take the biscuits out. Allow it to cool completely. Store in an air-tight box. Step 12. Delicious, mouthwatering, flavorful biscuits are ready to serve. NOTE:Store the biscuit in an air tight container. Its shelf life is 15 days.
Preheat oven to 425* F. Combine potato, onion, meat, and seasonings; mix together well. Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together). Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife. Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal. Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.
Melt the shortening or grease in a 10-inch cast iron skillet in the oven as its preheating to 400 degrees Meanwhile, combine the remaining ingredients. Don't overbeat. Mix until just combined and batter looks a little grainy. Pour the hot grease from the skillet into the batter and mix. It will sizzle and smoke a little. Pour the batter into the skillet and bake for 20-25 minutes. Cut into wedges and serve with butter.
Preheat oven to 350 degrees Farenheit. Whip potatoes with enough hot milk to make light and fluffy, approximately 3/4 cup. Season with salt and pepper. Pile into greased 8-inch round baking dish, mounding into a volcano shape. Make a crater in the center. (My mom would press a one-cup measuring cup about halfway into the potatoes, maybe a little more.). Whip the cream, and fold in the cheese. Pour cream and cheese mixture into the crater. Bake for about 20 minutes, or until lightly browned.
cut the eggplant into bitesize pieces and place in colander. Sprinkle with salt and let sit for 30 minutes. Squeeze out the excess water. Remove the seeds from the chilies and chop into rings. Mix the sake, mirin, sugar, and shoyu in a small bowl. (I tend to replace the sugar with stevia but stevia turns bitter when heated. If using stevia, make sure the heat is quite low before adding the mix to the wok.) Mix the red miso (dark red aka miso or hatcho miso is recommended) with 3 T water to make a paste. Heat the oil in wok on high and add the chili. When the oil starts to smoke, add the eggplant. Stir fry for bout 8 minutes or until tender. Lower the heat to medium. Add the sake mixture to the pan and stir for 2-3 minutes. Lower the heat if the sauce starts to burn. Add the miso paste and cook for another 2 minutes. Serve hot.
Heat oil in a small saucepan over medium heat. Stir in garlic and cook for 15 seconds, or until the fragrance is released. Remove from heat to cool lightly. Stir in remaining ingredients and boil once more. Remove from heat and let cool to room temperature. Set aside 1/2 cup to serve at the table. Use remainder to marinate poultry, meat and seafood before grilling. Discard used marinade.
Preheat oven to 350. Crumb Layer. Combine first 5 ingredients in a large bowl. Cut in butter until mixture turns to a course crumb. Press slightly more than 1/2 of this mixture into the bottom of a 9x9 pan. Set aside rest of crumbs. Date mixture. Combine dates and water in a medium pot. Bring to a boil on medium heat. Reduce to medium low heat and simmer uncovered for 10 minutes. Dates will become soft and form a thick filling. Let cool for a few minutes then spread on bottom layer of crumbs. Sprinkle top layer over the filling to completely cover. Slightly press down on top crumbs. Bake at 350 degrees for 30 minutes or until top is golden brown. Let stand on wire rack till cool. Slice into squares.
Heat the oven to 350 degrees F. Butter,flour an 18 by 13 by 1 1/2-inch sheet pan. Or, I like to use parchment paper. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and strawberries for the red stripes, and icing for the white stripes, until the flag is completed. Pipe stars on top of the blueberries. You can serve this cake right in the pan, or, if you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Combine all ingredients in a 2 cup measuring cup, mixing well. In a gallon size Ziplock bag, pour mixture over boneless chicken breasts. Refrigerate and marinate for 6 - 8 hours or overnight. Perfect on the grill!
Heat a large pot of salted water to boiling over high heat; prepare an ice water bath. Blanch green beans until they are crisp tender, about 3 to 4 minutes; drain and plunge into the prepared ice water bath. Heat oil in a skillet over medium heat and add green beans, radishes, and garlic; cook, just to soften a bit, about 5 minutes. Stir in honey and season with salt and pepper; cook, until the vegetables begin to caramelize, an additional 2 to 3 minutes. Transfer to a large bowl and let cool down a bit; taste and season with additional salt and pepper, if needed. Serve room temperature.
Preheat oven to 350°F. In a small bowl, combine the 1 cup flour and powdered sugar. Add the melted margarine and stir until well mixed. Pat this mixture into the bottom of a greased 9x13" baking dish. Bake for 15 minutes. Remove from oven. In a medium bowl, beat the eggs until foamy. Add the granulated sugar, 1/3 cup flour, baking powder, salt, vanilla and cinnamon; mix well. Spoon mixture over the baked crust. Spread the peaches over the top. Return to oven and bake for approximately 1 hour. If top starts to brown too quickly, loosely cover with foil. Serve warm with vanilla ice cream.
In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts. In a small bowl, mix together the remaining ingredients; toss with chicken mixture. Serving Suggestion: Pack chicken salad firmly into a medium bowl, or individual ramekins. Cover and chill until serving time. Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves. Garnish with fresh snipped parsley, chervil or chives. Makes 4 servings.
In a bowl, whisk together the cream cheese, sour cream, splenda and vanilla until smooth. Pipe or spoon into phyllo shells. Top each with an orange segment and kiwi piece. Refrigerate until serving.
Cook rice as per normal, with 1 cup rice to 2 cups water, adding the sea salt, olive oil and tea at the beginning. Bring to a boil, stir well once, lower the temperature to keep it at a simmer, cover and cook. Check for moisture absorption at 20 minutes, and continue if any water is left. When as tender as you desire, fluff with a fork, and serve.
Cook sugars, molasses, cocoa powder, syrup, and water in a buttered pot. Allow candy thermometer to reach 300 degrees F. Mixture will seperate into hard, brittle threads when dropped into cold water. Stir in butter and vanilla. Remove from heat. Pour over the cereal in a large bowl. Stir well,coating all cereal thoroughly. Cool slightly. Roll into balls and set apart to cool completely. This can be pressed into a 13 x 9 inch pan and cut into squares.