HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thinly slice chicken across the grain into bite-size strips. Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, teriyaki, dry sherry, and red pepper. Set aside. Spray a wok or large skillet with nonstick spray coating. Add onion, broccoli, carrot, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender. Remove vegetable mixture from wok. Add oil to hot wok. Add chicken and stir-fry for 2 to 3 minutes or until done. Push chicken from center of wok. Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Add water chestnuts and stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through.
Add bacon to a skillet to render out bacon grease. When bacon is done, pull out to side, and retain grease. Add chicken to skillet and fry, flipping to both sides. Once the chicken has browned on both sides, butterfly by cutting down the length of the chicken, but not completely in half. Season with garlic, pepper, and thyme. Fry, flipping sides until the chicken has reached a safe temperature to eat. While frying, eat one slice of bacon, because you're only going to need one. You are hungry, after all. On the "inside" of the butterflied chicken, add cheese, bacon, cheese. Then close the butterfly, and add the remainder of the cheese to the top. Serve hot with sliced avocado and dijon mustard.
Combine dry ingredients in a bowl. Place butter, honey and glucose in a pan and stir over low heat until butter has melted. Pour over dry ingredients and mix well. Press mixture firmly into a foil-lined 18cmx28cm lamington pan. Sprinkle with exta milo & refrigerate until firm, cut into bars.
Beat eggs until light, then gradually mix in sugar, half of the caraway seed (2 t), and cream. Sift flour together with baking powder and salt, and mix into egg mixture to form dough. Chill dough, then toss on a floured board, and roll one-half inch thick. Sprinkle with the rest of the caraway seed (2t) and roll to one-fourth inch thick. Shape cookies with a small round cutter, first dipped in flour. Bake on a buttered sheet. Fannie Farmer's cookbook doesn't provide baking temperature and time, so your guess is as good as mine. I'm going to try 350 or 375 for 8-14 minutes. If you get good results, share your tips in the comments.
Combine the butter and cheese; mix in the Worcestershire sauce, flour, garlic powder, salt and dried herbs (if using). Roll mixture into a cylinder about 7 inches long and wrap up in waxed paper. Refrigerate until firm. Preheat oven to 375 degrees F. Slice the chilled mixture into 1/4 inch thick slices and place on a greased baking sheet. Bake at 375 degrees F for about 12 minutes, or until lightly golden with lightly browned cheese bits.
Roll out croissant dough on a cookie sheet lined with parchment paper. Freeze dough for 15 minutes. While dough chills take a paring knife and cut hot dogs into little people. With the paring knife make an incision 3/4 of the way up on the left and right of hot dog to make arms. Then make an incision in the middle of the hog dog half way down to create legs. Remove the dough from the freezer and with a spice cutter or pizza cutter slice the dough into little strings. Leave an opening at the top for the eyes. Wrap each hot dog with strings of dough to create a wrapped mummy. Place the wrapped hot dog mummies on a cookie sheet and bake for 15 minutes and 350 degrees. Once the hot dog mummies have cooled take a tube of mustard and paint on two little eyes where you left an opening at the top. Enjoy!
Combine bulgur and water in a large bowl. Cover and let stand 30 minutes. Add the tomato and next 9 ingredients (tomato through chickpeas); stir well. Cover and chill. Serve with pita bread.
Cut onion slices into quarters. Toss cucumber slices and onion together in a medium bowl. Stir sour cream, vinegar, salt and pepper into cucumber mixture until well blended. Let stand 5 minutes. Divide salad greens among four salad plates. Stir cucumber and onions again. Top each plate of greens with 1/4 of the cucumber mixture.
Heat oven to 350°F Grease and lightly flour 2 (9x5x3-inch) loaf pans. In large bowl, beat butter and sugar at medium speed 3 to 4 minutes or until light and fluffy. Beating at low speed, add eggs one at a time, mixing well after each addition. Beat in vanilla. In another large bowl, combine flour, cinnamon, baking powder and salt. At low speed, alternately beat flour mixture and milk into sugar mixture, beating just until blended. Fold in pecans. Spread in pans. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.
In 4 quart saucepan, brown ground beef. Drain, rinse and set aside. Spray saucepan with butter-flavor cooking spray. Saute onion, carrot and hash browns until onion is clear. Blend in soups, then beef broth. Gradually blend in half and half. Stir in rice and browned meat. Continue to cook until heated throughout.
Cut fruit into eighths (do not core); place in a heavy medium saucepan. Add water, lemon juice and lecithin and bring to a simmer. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35 to 45 minutes. Let cool slightly. Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture.) Let cool completely. (The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.).
Top each of 4 slices of bread with 2 slices cheese, 2 tomato slices, 1 bell pepper ring, and 1 tablespoon olives. Top each with remaining bread slices. Spread outsides of each sandwich with margarine. Place sandwiches two at a time in large skillet or griddle over medium heat; cook on both sides until cheese is melted and sandwiches are golden brown on both sides.
Fry the sausage links in a skillet. When cooked through, slice thinly and set aside. Beat the eggs, cream, salt, pepper and rosemary in a bowl. Mix in the sausage, broccoli and cheese, stirring til all ingredients are coated. Pour into pie shell. Bake at 350 for 45 minutes, or until knife inserted in center comes out clean.
To prepare, build a fire in your grill; if using a gas grill, turn both burners to high. Put all spice paste ingredients in a food processor and puree. Rub steaks all over with paste (it will be rather thick) and set aside. Combine ingredients for cilantro-lime butter in a small bowl and mash with a fork until well mixed and an even consistency. (May be made earlier in the day.) When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter and serve.
In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts. Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock. Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds. Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave) into the crockpot. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated. Shred the chicken with 2 forks and then add back into the soup. Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.
Melt bacon grease in large skillet. Add brat pieces and brown over medium heat. Remove when they are no longer pink and set aside. Add additional bacon grease if necessary and add rice, carrots, garlic and onions and brown slightly. Rice should be brown, carrots beginning to soften and onions should be translucent. Add the the chicken broth, 1/2 can water and brats. Stir and cover. Simmer over med-low heat for 30-45 minutes, or until broth is absorbed and rice is fully cooked.
Place herbs and spices in the bottle. Add warm oil. Cover and let stand for 2 weeks. Taste the oil. If the flavor isn't strong enough, add more flavorings. You may leave the herbs in the oil or strain them out. Once the oil is infused, keep it in the refrigerator. It may get cloudy from the cold, but should clear up when it reaches room temperature. The oil should last, refrigerated, for up to 1 month. Optionally if you are in a hurry to make this herb you may use a crockpot. Put all ingredients in crock and cook on high for 1 1/2 hours. Cool and bottle.
Using the broil setting, toast the coconut on a flat cookie sheet make sure it is well spread out. This only takes a few minutes and will burn if left unattended. Chop the cashews and spread evenly over the bottom of an ungreased 9x9" baking pan that has sides; sprinkle the toasted coconut evenly over the nuts. Combine the butter, sugar and water in a large heavy saucepan. Stir over medium heat until ingredients are combined. Continue stirring until mixture reaches the hard crack stage, stirring constantly (approximately 45 minutes). Pour over nuts & coconut and making sure mixture is disbursed evenly (you may tilt slightly while candy is still liquid to achieve this). Let sit for about an hour. Microwave about 3 chunks of the white chocolate almond bark for about a minute, stir to check consistency and return to microwave for about 15 seconds each time until smooth and spreadable. Once white chocolate mixture is smooth, spread over the top of candy's surface so it is completely covered. Once cooled, use a very sharp french knife and cut into 1" squares.
Preheat the oven to 300 degrees. First pop the 1/2 cup unpopped corn kernels, then set aside. In a heavy saucepan, put the butter, corn syrup, cream of coconut, and brown sugar. Boil over moderate heat for 2 minutes, stirring constantly. Combine the popcorn, coconut, dates, dried pineapples and dried banana chips in a large plastic bowl sprayed with non-stick spray. (That works best-the plastic bowl, as the syrup will not stick to the sides if you spray it first, making it easier to combine the ingredients.). Stir to mix and pour onto a cookie sheet lined with parchment paper and bake for 30 minutes.
Grate zest from tangerines, and squeeze juice into a bowl with zest. Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended. Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times. Preheat oven to 325°F. Coat an oblong baking dish with non-stick cooking spray. Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs. Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices. Sprinkle black sesame seeds over thighs and continue baking 5 minutes. Place thighs on plates and spoon sauce over them.
Coat bottom of stockpot with olive oil. Over medium heat, melt butter. Add hamburger, sausage, onion, and garlic. When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste. Increase heat to high and bring to a boil. Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes.
Preheat oven to 400. Stir together pecans, brown sugar and pepper. Place bacon on lightly greased wire rack in aluminum foil lined pan. Press pecan mixture into bacon and bake 20-25 minutes. Let stand 5 minutes before serving.
Prepare macaroni according to package directions; Drain. Combine onion, olives, eggs, cream, salt and pepper. Add macaroni, Parmesan cheese, and American cheese and toss together. Grease a 12 cup Bundt pan with butter or margarine and lightly sprinkle with flour. Pour macaroni mixture into Bundt pan. Bake at 350F for 40-45 minutes. Cool 10 minutes. Loosen edges with rubber spatula and invert onto serving platter.
Using a medium sized saucepan on high heat place oats,milk vanilla and cinnamon. Let come to a boil, reduce heat to medium. Cook until the oats look cooked and add the almond butter. stir together and enjoy.
Put potatoes in lightly salted water, boil until cooked. Drop tomatoes into boiling potato water (see directions above). Remove tomatoes from boiling water and peel (see directions above). Once potatoes have cooked set aside to cool. Meanwhile heat oil in pan and saute garlic, onion and tomatoes until cooked. Add the oregano and stir into mix. Slice the potatoes about 1/2 inch (12/13mm) thick and add to the tomato mixture. Put combined mix into oven-proof dish. Dot top with butter and bake in hot oven (230 degrees) for about 20 minutes or until potatoes are golden.
In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour. Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 400°F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Wrap cookies tightly, label and freeze up to 6 months.
Preheat the oven to 200°C, add 2 tablespoons of the oil to a baking dish, add the pumpkin cubes, season with the salt and pepper, add the cumin and toss the pumpkin well until thoroughly coated with the oil, then bake for 30-35 minutes or until the pumpkin is tender. Meanwhile cook the pasta according to the packet directions or until al dente, drain, return to the pan, cover and keep warm. Heat the remaining tablespoon of olive oil in a pan over a medium heat, add the breadcrumbs, garlic, onion and sage and cook for 3-4 minutes, stirring or until golden, remove from the heat and stir in the parsley. Add the ricotta to the pasta and toss until well combined, add the pumpkin and gently toss. Divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens.
Rehydrate the mushrooms. Heat pan, add olive oil. Saute red unions and mushrooms in oil. Add washed rice and garlic and garlic paste. Add wine, chicken stock, shiitake mushroom water and salt. Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently. Add cream and cheese, season and ENJOY! NOTE: If the sauce is too thick, can always add more chicken stock or wine.
Preheat oven to 350'. Grease a 13x9 inch glass baking dish. Place a large skillet over medium-high heat. Brown beef and sausage; drain. Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10 to 15 minutes, stirring frequently. Spoon the mixture into the greased pan. Sprinkle evenly with the shredded cheese. Combine the cornbread mix, milk and egg in a bowl; mix well. Pour evenly over the beef mixture. Bake, uncovered, 30 minutes or until golden.
Heat oil in fryer or medium saucepan over medium heat. For Meatballs: With a light hand, combine pork, egg, cilantro, lemon grass, jalapenos, cornstarch, soy sauce, garlic, sugar and salt in medium bowl. Roll into 3/4-inch meatballs. Fry a few meatballs at a time until lightly browned and no longer pink in center. Drain on paper towels. For Spicy Dipping Sauce: Combine vinegar, soy sauce, jalapenos, green onion and sugar in small bowl. Serve warm meatballs with wooden picks and Spicy Dipping Sauce. For Baked Meatballs: Preheat oven to 350°F Place meatballs on greased, rimmed baking sheet. Bake for 20 minutes or until lightly browned and no longer pink in center.
Preheat oven to 350 degrees. Chop all the veggies in bite-sized pieces. Season the chicken with garlic salt, pepper, and a light sprinkle of flour. Brown the chicken in a cast iron or oven safe skillet with a small amount of olive oil. Take the chicken out of the skillet and set aside. Place all the veggies in the skillet and season with garlic salt, pepper, dried parsley and add a little olive oil if needed. Toss in the skillet to coat with the chicken drippings. Place chicken back on top of the veggies and cook in the oven for about 30 minutes until the potatoes are tender and the chicken is cooked all the way through.
Preheat your oven to 190c. Combine potatoes, onions, bacon and half the cheese in a bowl. Season with the salt and pepper. Spoon into a oven proof baking dish-10 cup capacity-and sprinkle over the thyme. Whisk together the cream and stock, and pour over the potatoe mix. Sprinkle with the remaining cheese and bake uncovered in the preheated oven for 1 hour 20 minutes or until golden brown. Serve at once.
1.Boil ramen noodles for 3 minuets, or until softened, WITHOUT flavor packets. Reserve the flavor packets Drain noodles. Rinse with cold water and set aside. 2.Heat 1 tsp oil in a medium skillet. scramble eggs in a bowl. cook and stir in hot oil until firm. remove to clean bowl. 3.heat 1 tsp of oil and add vegetables. cook for 3 minuets over medium heat until tender and heated. add to the cooked eggs. 4.add remaning vegetable oil in skillet. add noodles and fry for 3 minuets over medium heat, turning regularly. 5. add vegetables, eggs, ONE packet of ramen seasoning packets,and soy sauce. continue cooking for another 3 minuets, turning frequently.
Peel and chop the onion finely. Heat the oil in a large skillet, and saute the onion until translucent. Add the chicken pieces, turning to lightly brown on both sides. Add the chicken stock and turn the heat to high. Add the honey, mustard and black pepper. Cook until the stock is reduced to a thick sauce. Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more. Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it. This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.
In a bowl, combine soup, sour cream, taco sauce and chilis. In an ungreased 2 quart baking dish, layer half of the chicken, then half of the soup mixture, then half of the cheese and half of tortilla chips. Repeat layers. Bake, uncovered at 350 degrees for 25-30 minutes or until the cheese is melted and bubbly.
Preheat a nonstick skillet over med-high heat. Put the chicken in a bowl with the grill seasoning, fennel seeds, and half of the garlic. Pile the sun-dried tomatoes on top of each other in small stacks, the slice into strips. Coarsely chop the thin strips and add to the bowl. Stack the basil leaves together, then roll them up into a log; shred the basil by thinly slicing the log. Add the basil to the bowl. Drizzle olive oil over the bowl; mix the ingredients together, then form 4 patties, 3/4 inch thick. Cook for 5-6 minutes on each side in the preheated skillet. Heat a second skillet over med-high heat and preheat broiler, place the top rack at least 6 inches from the heat. To the hot skillet, add 2 tablespoons extra-virgin olive oil, then the peppers and onions. Season the mixture with salt and pepper; cook until just tender, about 6-7 minutes. Toast the rolls on a broiler pan under the hot broiler. Place the remaining garlic and butter in a small dish; microwave for 15 seconds to melt the butter. Brush the toasted roll tops with garlic butter; leave the bun bottoms on the broiler pan. Place the patties on the bun bottoms, then top with the peppers and onions and sliced Provolone cheese. Place the chicken sandwiches until the broiler again for 30 seconds-1 minute to melt the cheese. Set the buttered tops in place; serve.
Pound pork chops to 1/4-inch thickness. Season with salt and pepper, then lightly coat in flour. Heat 2 tablespoons of the oil in a large skillet over medium-high. Saute chops until nicely browned on each side; set aside. Add the remaining tablespoon of oil to the skillet. Cook mushrooms and onion, stirring occasionally, in the oil for about 5 minutes or until softened. Stir in 3 tablespoons of the flour. Lower heat to medium; add soy sauce and vinegar. Cook about 1 minute, then add 1/2 cup water. Stir and cook about 2 minutes until the sauce is thickened. Add pork chops back to skillet, cover and cook 3-5 minutes longer. Garnish with cilantro if desired.
Mix all ingredients together and pour over chicken in a non reactive bowl. Let the chicken marinate over night. In the morning turn the chicken to marinate the other side. Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature. I personally put this in my baby George rotisserie oven but you can bake this on 350 for around 45 minutes to an hour or until the temperature inside the thickest part of the thigh has reached 160 degrees.
Mix together the oatmeal, flour and dry yeast. Using 3 cups of water, add oil, salt and sugar and mix until dissolved. Add flour to the water and knead in mixer (I have a KitchenAid) for 10 minutes. It is very important that this dough be sticky in the beginning as the oatmeal must have the moisture to soften and expand. If the dough does not stick to the sides of the bowl, add little bits of water from the 4th cup until it does. Leave dough in the mixer, cover with a cloth and let it rise until the dough makes a dome over the top of the bowl. Switch on the mixer and knead for 5 minutes. Grease breadpans and sprinkle insides with cracked wheat. Divide dough into equal pieces and place in breadpans to rise. Once dough has domed nicely in the breadpan, place in oven heated to 160C and bake for 60 minutes.
Heat water and bullion in separate pot or microwave to make broth. In separate saucepan add oil and brown rice until rice is golden brown color on medium/high heat. Add seasonings, garlic, and onion. Be sure to keep stirring rice so it does not burn. Add broth & tomato sauce. Boil for a second, cover and reduce heat to low. Cook for 25 minutes. Fluff and garnish with fresh cilantro if you like. Also, if you have a small can of corn you can add that at the same time when adding broth and tomato sauce -- .
Steam rice accoring to directions for your steamer. (I use a Krups with multiple bastes so 3/4 way through I can add my veggie basket to steam). As rice steams half way through time, grill your chicken breasts. When rice is 3/4 of the way cooked, steam your vegetables (at this point, chicken should be almost done). Baste chicken with teriyaki glaze, turning once and repeating. Remove from heat and allow meat to rest for 5 minutes. Plate rice, vegetables and sliced chicken breast. Drizzle additional teriyaki sauce as desired. Enjoy!
Add Peppermint Schnapps, Kahlua, and coffee to a large mug. Stir in sugar - if desired. Place mug in microwave oven and heat for 20 seconds or until desired warmth is achieved. Float the whipped cream on top (I actually stir some in first, then float some on top). Top whipped cream with chocolate shavings (if desired).