HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut beef into matchstick strips, cutting along the grain. In a medium bowl mix together:. 2 tablespoons dark soy sauce. 1 tablespoon cooking wine. 1 teaspoon white sugar. 2 tablespoons ginger juice. add beef and marinate for 30 minutes. Cut celery, carrot and hot peppers into thin strips, mince garlic and ginger. Place in a medium bowl, add sesame oil and mix well. Set aside. In another medium bowl beat the egg white and add water. Add the flour and cornstarch, mixing the batter well. Add Batter to the meat bowl, mixing well. To make the sauce mix together the 1 tablespoon white wine, 2 tablespoons soy sauce, 1 tablespoon white vinegar, 4 tablespoons white sugar, 1/2 teaspoon sesame oil, 2 tablespoons water and hot chili oil. Whisk until sugar is disolved. Set aside. In a deep wok over medium high heat add the oil. When hot add 1/4 the meat/batter mixture, separating the beef strips. Deep fry until golden brown-3 to 4 minutes depending on how hot your oil is, remove with a slotted spoon and set aside. Repeat until all the beef is cooked. In another wok or large saucepan heat 1 tablespoon oil. When hot add the vegetables and begin stir-frying. Pour in the sauce and let come to a boil. Add the deep-fried beef, tossing well. Remove and serve hot over rice or just out of a bowl.
Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl. Place chicken in a zipper type plastic bag. Pour marinade over chicken. Remove as much air as possible. Let sit in marinade for 3 hours, or even overnight in the refrigerator. Remove chicken from marinade. Place on a grill heated to medium heat. Pour a little of the bag marinade on each chicken piece; discard the rest. Grill until done.
1. Preheat oven to 350 °F. 2. Sift flour and baking powder 3 times. Set aside. 3. Combine molasses, honey and brandy. 4. Beat eggs and sugar at high speed until light and thick. 5. At medium speed, add butter. 6. At low speed, alternately add the brandy mixture and flour mixture. 7. Fold in walnuts and dates. 8. Bake in an aluminum foil lined pan at 350° for 15 minutes. Lower heat to 300° and bake for another 35 minutes or until done. Note: The times for baking are times in the original recipe. I bake it for less time, resulting in a moister cake.
Bake (~25min) or boil chicken breasts (~45min) until tender and cooked through. Cut breasts into bite-sized pieces. Discard skin and bones if you did not use boneless, skinless breasts. Whisk sour cream and mayonnaise together and pour over chicken. Add celery, walnuts, tarragon, salt and pepper to taste and toss well. Refrigerate and enjoy!
In a large pot, heat the oil and saute the onion until translucent. Add the green pepper, cook for 5 minutes or so, and add the mushrooms. Cook until the mushrooms are just softened. Add the paprika, caraway, pepper and salt (if you are not using salty stock, such as bullion cubes.) Stir and add the chicken thighs and mix. Add the tomatoes and enough stock to mostly cover the chicken. Cover and simmer slowly for approximately 45 minutes. The chicken should be falling off the bone, very tender. Remove the chicken to a deep serving plate that has been warmed. Reduce the stock a bit if it looks like it will be too much sauce. Mix some stock fully into the sour cream to thin it a bit, and then mix the sour cream into the rest of the stock. Heat until hot, but Do Not Boil. Pour the sauce over the chicken, and serve over buttered egg noodles. Miscellaneous Notes: Use 8 thighs if very large. "Bone in" is great. Canned tomatoes are fine, as are bouillon cubes for the stock (in which case, don't add salt until the end, after you taste) and low-fat sour cream. The prep time includes chopping and sauteing the veggies, and making the sauce at the end.
Season chicken well and Brown chicken in a large skillet with 1/4 cup oil do not fully cook through, after browning take out and on a chopping board cut into small chunks. Push the meat/chicken button on cooker, Add 1 tbsp oil to pressure cooker and continue to cook chicken just to add flavor to cooker. Add the can of gandules to the cooker on top of the chicken. Add the rice. In a measuring cup Add the 2 packets of sazon and the sofrito to the chicken broth mix well and pour over the top of rice. Mix well. Seal the pressure cooker set to rice or 6 min. When cooker is finished Let sit till steam has released entirely on its own 10-15 min. Release steam valve open lid and stir completly. Eat yummy chicken and rice .
Mix the butter, Crisco and sugar on medium electric beaters to start out. Then on high for AT Least 10 minutes. To the sugar mixture, add the hot milk gradually a very little bit at a time; it will be very fluffy. Add the vanilla. Spread on cooled cake. It is Important that you mix for 10 minutes. Or you will change the texture of the frosting.
Begin by heating the tomato sauce over a low heat, covered, in a medium to large pot. While sauce is heating, dice celery, carrots and onion; add to a large bowl. Generously sprinkle with salt and pepper and toss to combine. Mince the garlic and set aside. In a medium skillet, heat cooking spray on medium heat. Once the pan is hot, add diced vegetables and minced garlic and saute until vegetables start to soften and onions become translucent (about 5 - 7 minutes). Once soft, remove from heat and pour into the same large bowl, completely emptying skillet (reserve skillet). Let stand 5-10 minutes to cool slightly. To the vegetables, add the breadcrumbs, cheese, garlic powder, onion powder, oregano, basil, parsely, salt and pepper. Mix all ingredients using a spoon, then add the meat. Combine with your hands, being careful not to over-knead while evenly incorporating all ingredients (if mixture seems slightly too wet, sprinkle in a little more breadcrumbs or cheese). Form meatballs into balls about 1 1/2 - 1 3/4" in diameter, and set aside on a piece of wax paper. Repeat with remaining meat mixture (should make around 14 - 18 or so meatballs). To the same skillet*, add more cooking spray and heat on medium heat. Once hot, add meatballs, being careful not to overcrowd skillet (work in batches, if needed). Sear meatballs 3-5 minutes per side, gently flipping with tongs. Once both sides have seared, add par-cooked meatballs to your pot of sauce, cover. Repeat with remaining meatballs. Simmer meatballs in sauce, covered, on low heat for 1-3 hours, and enjoy! (Serving Suggestion: my favorite way to serve these meatballs is over a bed of high fiber (such as Dreamfields) or whole wheat pasta with a scoop of low-fat ricotta cheese!). * Though pan-searing the meatballs is the way to get the best results, if this is too labor-intensive or time consuming, you can par-bake the meatballs in the oven instead. After rolling the meat mixture into balls, place all of the balls 1/2"-1" apart on a baking sheet lined with foil and sprayed with cooking spray. Cook the meatballs for 15-30 minutes at 350°, flipping halfway through, then add them to the pot of sauce.
Yogurt Dip: Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well. Season with salt and pepper to taste. Refrigerate for at least 1 hour. Serve with the toasted pitas chips. Pita Chips: Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside. Cut each pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool. Enjoy!
Preheat the oven to 190° C (375° F - gas 5). Grease a 23 cm pie tin. Roll out two-thirds of the pastry, and use it to line the pie tin. Bake blind for 7-10 minutes. Melt the butter in a frying pan and fry the onion and bacon over a low heat for 3 minutes. Add the meat and fry until lightly browned. Stir in the flour and add the hot beef stock and then the wine. Stir until smooth and add the salt, marjoram and paprika. Simmer for 5 minutes. Allow to cool and spread over the pastry. Roll the remaining pastry into a lid. Brush the edges with beaten egg and place the lid over the pie. Press the edges to seal and prick the lid with a fork in several places. Bake for about 40 minutes until golden brown.
Heat the olive oil or ghee in a wok. When the oil is hot add the cumin seeds. When the seeds begin to pop add the onions and garlic and stir fry for about 5 minutes until brown. Stir in the tomatoes, chili powder, turmeric and salt then add the beans and fresh chilis. Stir well, cover and cook for around 5 minutes. Then slowly add the yoghurt, re-cover and cook for a further 5 minutes. Serve garnished with fresh coriander leaf.
Add all ingredients to a large clean bowl and soak over night covered with a cloth. Use a blender or stick blender to whiz the ingredients thoroughly (about 2 minutes). Strain the milk through a fine sieve or muslin cloth into a bowl. Store in a clean glass jar in the fridge. Will keep for several days. You can add cinnamon, vanilla, honey, etc. to sweeten it up and give more flavor or leave plain to use for cooking. Enjoy!
Set the 2- 8 oz packages of cream cheese in a microwave safe container and place in the microwave to soften. At 30-second intervals, check and stir the cream cheese until it is like a soft butter consistency, not melted. Combine cream cheese, sweetened condensed milk, and lemon juice in a bowl and blend until smooth. While blending, gradually add cream of tartar to mixture until mixture is stiff. Pour mixture into the prepared Oreo cookie pie crusts. Pour the cherry pie filling over the mixture (1- 16oz can of pie filling per pie). These pies are ready to eat immediately after preparation; however, if desired, you can place the pies in the fridge over night to chill. This dessert is also pretty tasty when it's frozen.
In a bowl, combine mayonnaise, basil, garlic powder and onion powder; refrigerate for 1/2 hour or more. Place the pizza crust on an ungreased 12-inch pizza pan. Spread mayonnaise mixture over crust. Set aside 1/4 cup bacon. Sprinkle remaining bacon, cheddar cheese and mozzarella cheese on crust. Bake at 425 degrees Fahrenheit for 8 to 12 minutes or until cheese is melted. If doing a homemade crust, I bake mine at 375 degrees Fahrenheit for about 25 to 30 minutes or until done. Top with lettuce, tomatoes, and reserved bacon. Cut into wedges and serve. Enjoy!
Cut the melon into pieces and place in a saucepan. Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 23 hours). Stir it occasionally. Add remaining ingredients. Simmer uncovered over low heat for 2 hours. Allow to cool to room temperature before using.
Cook the pasta until it is Al Dente (follow directions on the box), drain and place in a mixing bowl. Add the shrimp, diced tomatoes, and green onions to the pasta while it is still hot. Pour in a little bit of the Italian dressing, sprinkle in some salt, and mix gently to combine the ingredients. Repeat another layer of Italian dressing and salt as desired, and mix the ingredients gently. Chill in the refrigerator for 5 minutes before serving.
Peel and dice the potatoes. Boil in salted water. Add the noodles shortly before the potatoes are done (read the directions on the package first). The potatoes should be soft. Drain and arrange in alternate layers with the cheese in a deep baking dish. Pour in the cream and place in the hot oven for a few minutes until the cheese melts. Meanwhile, melt the butter in a skillet. Slice the onions and saute until they turn light brown. Spread over the noodles and potatoes. Serve with apple puree or salad.
Preheat oven to 425 degrees F. For the Crust: Position knife blade in food processor bowl; add flour, salt, and sugar then pulse. Add in the cold shortening and pulse until it looks like peas. Then add water one tablespoon at the time and then process until it forms into a ball. Press with floured hands to a 5 to 6 inch circle, place dough between floured wax paper and roll out to desired thickness, remove top piece of wax paper and flip dough into 9 inch deep dish pie plate, remove other sheet. Fit in pie plate with hands and trim access dough from around edge. Prick with fork all over sides and bottom. Bake at 425 degrees F for 10 to 15 minutes. Let cool completely. For the Creamy Filling: In medium size bowl add heavy whipping cream, and beat with an electric mixer until soft peaks form. Then add powdered sugar and vanilla, continue beating until firm peaks form. Set aside. In separate bowl add cream cheese and sugar, blend until sugar dissolves. Then fold whipped cream into cream cheese mixture. Spread on bottom of pie crust and refrigerate. For the Guava Topping: In medium size sauce pan on top of stove over medium heat add the water and bring to a simmer. Then add guava cubes stirring constantly until cubes are melted, then remove from heat and add the gelatin, sugar and food coloring, stirring until well blended. Then pour gently over cream filling and place in refrigerator till set. For Whipped Cream Topping: In medium size bowl add cream and beat with electric mixer until soft peaks form. Add powdered sugar and vanilla, continue beating until firm. Spoon topping into pastry bag and decorate as desired leaving some of the guava top showing.
Saute garlic, onion and peppers in olive oil until soft. In a soup pot, heat chicken broth and stir in tomato sauce, Worcestershire, chili powder, cumin and coriander. Add chicken and veggies. Bring to boil, reduce to simmer, approximately 20 minutes. Mix flour and water, whisk into soup and bring back to a boil. (omit this step if you don't want a thicker soup). Stir in sour cream and cheese and cook until smooth. Salt and pepper to taste. Serve with more shredded cheese on top or crispy tortillas.
FOR THE BASE. Heat the oil in a large pan or wok, add the garlic and ginger then the coriander, turmeric and paprika. Stir together and cook for 30 seconds. Add the onion and salt and cook, stirring, until softened. If the spices stick to the pan, add a little water. Stir in the tomatoes, then fill the can with water and add that. Bring to the boil, then simmer until considerably thickened (the original recipe said one hour, but I found after 35 minutes it was very thick). Puree with a hand blender, split into three portions and freeze two of them when cooled. FOR THE PATIA. Put the oil, cumin, ground coriander, garlic, ginger and onion in a large pan and heat until the onion is soft. Stir in the tomatoes, base sauce from above, chicken stock pot, water, cinnamon, vinegar, sugar and chilies. Add salt to taste. Add the chicken and simmer gently for about 20 minutes, until the chicken is cooked through and the tomatoes have softened. Stir in the fresh coriander before serving.
Preheat oven to 350°F. Brown 1 lb. of Italian Sausage. Drain (not too much, though. A good spot of sausage grease helps to flavor the filling.). Add Manicotti noodles to salted boiling water. (About 1 teaspoons salt and 1 TBSP olive oil to 1 quart water.) Boil noodles until they are al dente. They should be a bit stiff. Drain noodles and set aside. Mix in a bowl: Sausage, 2/3 mozzarella cheese, 2/3 Gouda cheese, ricotta cheese, cream cheese, parmesan cheese, 1/2 tomato sauce, tomato paste, garlic, onion, olives, 2/3 of all spices. Mix sausage, tomato sauce/paste, Spices and ricotta cheese until your mixture is even and mildly thin. Add all additional ingredients listed above until it's thick enough to spoon into the noodles. Note: Mozarella and Gouda are the thickening agents in the noodles. The thicker your recipe is with these cheeses, the more gooey your filling will turn out at the end. (Gooey is good!). In a separate bowl combine left over ingredients, except for Gouda and mozzarella. This should be a thinner sauce, as it will pour over the noodles. Stuff noodles, about 2 per person depending on size of party, until full end to end. Place noodles side by side in baking dish. Pour sauce over noodles, covering them evenly. Sprinkle last amount of Gouda and mozzarella over Manicotti. More cheese on top means thicker cheese crust. Place in oven for 40-45 minutes. Look for the cheese on top to be fully melted and slightly crusted. Serve hot with Garlic Bread and, my preference is steamed, buttered and spiced asparagus.
Make the caramel sauce by sprinkling the sugar around evenly in a clean frying pan, and cooking it over medium heat until it turns brown. Do not stir until all the sugar has melted and become a brown syrup and pour into a 9" pie pan, thoroughly coating all sides of it. In another bowl, whip the eggs together then all the other custard ingredients. Pour into the pie pan. Fill a 10" pie pan halfway with warm water, and place the filled pie pan inside it. Bake at 350F for 45 minutes or until set. Let cool for 20 minutes, carefully loosen the edges with a butter knife, then invert onto a large serving plate.
Lemon Curd:. Combine lemon juice, 1/2 cup sugar, 2 egg yolks, 1 egg and lemon zest in top of double boiler. Whisk over boiling water until mixture is thick, about 8 minutes; do not boil. Cool. (Curd can be made 4 days ahead. Cover and refrigerate.). Pudding:. Preheat oven to 350°F In large bowl, whisk milk, cream, sugar and 6 egg yolks to blend. Cut bread into quarter slices. Place 1 bread quarter in bottom of each of six 3/4-cup ramekins or custard cups. Divide lemon curd among ramekins. Cut remaining bread pieces in half and arrange pieces over lemon curd, dividing evenly. Divide milk mixture among ramekins. Let puddings stand until bread is soaked, pressing on bread occasionally to submerge, about 7 minutes. Arrange puddings in heavy large baking pan. Add enough water to pan to come halfway up sides of ramekins. Bake until puddings begin to brown and are set in center, about 35 minutes. Remove puddings from water and cool completely. Refrigerate puddings until well chilled. (Can be made 1 day ahead. Keep refrigerated.).
Cut avocado lengthwise around pit, twist halves to separate; spear pit with a knife and twist and pull to remove; gently scoop out flesh with a spoon; transfer to a medium sized bowl. Mash avocado, stir in onion, lemon juice, salt and pepper. Cut bagel halves crosswise to make 8 pieces; spread evenly with avocado mixture. Top with salmon slices and garnish with thin onion rings if desired.
Mix all ingredients in a saucepan. Over medium heat, stir until cheese is melted and sauce is smooth and hot or microwave on high stirring every 2 minutes until cheese is melted and sauce is smooth and hot. TOMATO ALFREDO SAUCE----add 1 cup of prepared tomato spaghetti sauce to the above sauce. Serve over pasta.
In 8-inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet. To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cover to keep warm. Gradually add cognac to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.
Melt chocolate with butter. Cool. Beat 2/3 Cup of sugar with egg yolks till thick and lemon coloured. Add Chocolate mixture and flour. blend well. Beat egg whites till soft peaks form. Add 2 Tbsp sugar and beat till stiff and shiny peaks form. Fold Chocolate mixture into egg whites. Blend well. Pour into greased and floured 9" springform pan. Bake at 375 for 35 - 40 minute. Cake will be moist in centre. Cool. Cake will fall in centre. Glaze: Melt chocolate with butter and water. Blend until smooth. Spread over cake. Garnish: Melt chocolate. Put in Sandwich bag and cut a very small hole in 1 corner. Decorate cake with con centric circles. Starting at the centre draw a knife lightly (do not cut cake) through circles to outside edge. This will create a pattern similar to spider web.
Preheat oven to 375°. In a mixing bowl, cream together the first five ingredients. After creaming the first five ingredients add the last four and make sure everything is mixed together well. Drop by tablespoonfuls on to cookie sheets and bake for 9-10 minutes. For M&M cookies: Replace chocolate chips with M&M plain baking bits.
While grilling your kabobs combine these ingredients in a small bowl. Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches. Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.
Place tenderloins in a large plastic bag or shallow container. In a bowl, combine the remaining ingredients. Set aside 2/3 cup of the marinade/sauce. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours. Grill pork, covered, over indirect med. heat for 8-9 minutes on each side until internal temp is 150-155 degrees. In a saucepan, warm the reserved sauce. Slice pork and drizzle sauce over the top of each serving.
Preheat oven to 350°. Heat jam in the microwave or a small kettle on stove until slightly melted and "drizzling" consistency. Set aside and keep warm. Lightly coat a 12" pizza pan with non-stick cooking spray. Press cookie dough evenly into bottom of pan and bake for 15-20 minutes (Until very lightly browned), cool completely. Pour orange juice into a small bowl and slice banana into orange juice to keep from browning. Set aside. In a medium sized bowl, mix together cream cheese and marshmallow cream. Spread cream cheese mixture over cooled crust to within 1/2 of edge. Drain Banana slices well, and arrange all fruits as desired on top of pizza. Drizzle warm jam over fruit to glaze pizza. Sprinkle with toasted pecans. Sprinkle with toasted coconut if desired. While delectably delicious as written, if you find a fruit listed is unavailable, feel free to substitute an equal amount of one of your favorites. Meet the "Cavorting Chefs", Saturn- Our Team Captain, Brenda, Dreamgoddess, Galley Wench, katie in the UP, mama's kitchen, PanNan, Sugared Almond, & Susie Qusie.
Preheat the oven to 400 degrees Fahrenheit. Place the potatoes in a small pot and cover with cold water. Bring to a boil; reduce to a simmer and cook for 15 to 20 minutes, or until a knife can slip into potato with just slight resistance. Remove from the water and drain. Cool potatoes for 5 minutes; cut into 1/4 inch thick slices. Meanwhile, add 1 tablespoon of the butter to a large pot over medium heat. Add the onion and cook, stirring occasionally, until well browned, about 25 minutes. Sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally. Pour in the broth and add a sprinkling of salt. Bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Remove pot from the heat. Butter a small casserole dish, about 8" square. Shingle all the potato slices over the entire bottom so they overlap slightly. Lay the slices of meat in a single layer on top of the potatoes. Dump the onion mixture on top and spread it out. Drizzle on the red wine vinegar and sprinkle on the bread crumbs. Melt the rest of the butter in a pot; pour it on top of the breadcrumbs. Place in the oven and bake for 20 to 25 minutes, or until browned and bubbling. Season with salt and plenty of pepper, garnish with chopped parsley, and serve.