HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork. In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve. In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3-5 minutes. Add chicken and continue stirring for 2 minutes, then add 1/2 cup soy-sake sauce and stir until chicken is cooked, 2 minutes longer. Divide rice among 4 bowls. Top with chicken, remaining sauce, and cilantro. Serve with ginger.
Prepare a medium-hot grill. While grill is heating, soak the vermicelli in a large bowl with hot water until soft, about 20 minutes. Brush the salmon with olive oil and sprinkle with salt and pepper. Make the glaze for the salmon by combining 1 tbsp soy sauce, 2 tbsp honey, and 1/2 tsp ground pepper. Set aside. Make the dressing; in a small bowl combine 4 tbsp soy sauce, 1 tbsp honey, sesame oil and lemon juice. Place salmon skin side up and place on an oiled grill. Grill for around 2 minutes Turn salmon over and brush with glaze. Cover and cook until salmon is opaque, but very moist (depending on size 3-5mins approx). I did not use a grill, instead I just broiled the fish, and did not turn it over as it had no skin on it. While the fish is cooking drain the vermicelli and pat dry with paper towels. Toss the noddles with the dressing, cilantro and sesame seeds. Serve with salmon.
Combine all the ingredients. This the sauce by adding about 4 teaspoons of water.
Preheat oven to 350°F. In a large saucepan, cover potatoes with cold, lightly salted water. Set heat to medium and bring potatoes to a boil. Cook uncovered, stirring occasionally until fork tender{approximately 20 minutes}. Drain and mash potatoes using potato masher. In a large bowl, beat the milk into the mashed potatoes. Stir in 3/4 cup of the cheese, Vegetable Soup Mix, green onions, and the beaten egg. Transfer mixture to a lightly buttered 1 1/2 quart baking dish. Bake at 350F for 50 to 55 minutes or until potatoes are firm and top is lightly browned. Sprinkle remaining 1/4 cup of cheese over casserole and bake for additional 5 minutes or until cheese is melted. Let stand for 5 minutes to set before serving.
Mix beans in large bowl. Mix oil and vinegar. Pour into bean mix, add garlic and red onion. Chill. Serve.
Mix all ingredients very well. Chill mixture for about 20 minute. Then form into 2 balls and roll into chopped nuts, and serve.
Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.). In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars. Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal. Relish will last up to 2 years if kept in dry, dark storage.
Measure water and sugar into mixing bowl. Add yeast and stir to dissolve. Combine gluten, soy flour, oat flour, wheat germ, Splenda and salt. Add dry ingredients to yeast mixture and beat until smooth. Turn dough onto floured board and knead thoroughly for 12-15 minutes. Shape into 2 loaves. Place in buttered bread pans. Cover with clean dish towel or parchment paper; set in warm, draft-free place, and allow dough to rise until doubled (just 1 rising - do not 'punch down'!) - about 45 minutes to an hour. Bake in preheated 375°F oven for 45 minutes. Remove from pans and cool.
Preheat oven to 350°. In a skillet, brown ground beef, chopped onion and green pepper; drain well. Add Italian Seasonings to meat mixture; add diced tomatoes. Mix lightly. Blend cream of celery soup, hot sauce to taste, and 1 cup milk. Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat. Top with grated cheese and bake for 45-50 minutes. Let set for 5-10 minutes before serving. Top with grated Parmesan cheese. Freezes well in individual servings.
Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush. Remove from heat and add balance of milk and well-beaten eggs. Stir in salt, baking powder and melted butter . Bake in 2 quart greased casserole for 30 minutes at 350 degrees.
Melt butter. Add garlic. Saute till you smell the garlic. Add cream. Hard simmer for 20 - 30 or until desired consistency. Add cheese and Cajun seasoning. Cook until melted. Pour over favorite pasta.
Scallops -- Now before you start anything, just take out the scallops from the fridge, rinse well and pat dry. Then season well with salt and pepper and set to the side so they get to room temperature You don't want to sear cold scallops. Rice -- Now even though it is quick cooking, the scallops take such little time we need to start the rice first. Now I happen to use the quick cooking, but you can use any Jasmine brand, quick cooking or not that you want. Just follow the directions for cooking the rice. But these are my changes. For the liquid, I use vegetable broth instead of water and I replace some of the broth with the juice of 1 orange, however much that will be depends on the size of the orange. Just make sure if it calls for 3 cups of liquid, use the orange juice and the rest should be the vegetable broth. This will just really help to flavor the rice as it cooks. I also add the zest of 1entire orange to the liquid as the rice cooks. Just cover and let cook as you sear the scallops. Scallops -- As the rice cooks, time to make the scallops. In a cast iron if you have one or a stainless pan (NO NON STICK) for this dish heat up 2 tablespoons of the the butter and 1 teaspoon olive oil to medium high heat and sear the scallops. Once you place them in the pan DO NOT move. They take about 2-3 minutes per side and when you can easily lift them, then it is time to turn. They don't take long and don't over cook. When they become opaque and firm to the touch they are done. They will also continue to cook once removed. They should be golden brown per side. Once done, remove to a plate and cover with foil. Rice -- Now the rice should be done. Add the scallions, butter, salt and pepper to taste if you want. Cover and set to the side. It is all done. Key Lime Sauce -- Now in the pan where you seared the scallops, add the garlic and saute just a minute. Then add the orange juice, key lime juice, honey, ginger, red pepper flakes and reduce on medium for 3-4 minutes to reduce. Then add in the cilantro, salt and pepper if needed and butter to glisten the sauce. Serve -- Serve the orange rice and top with 6 of the scallops per person and top with the key lime sauce. I love to garnish this with a lime and orange slice to let those know what is in the dish.
Measure all ingredients into the bread machine pan in the order suggested by the manufacturer. Set machine on Normal or Basic Loaf setting.
Heat the olive oil in a medium saucepan, on medium heat. Saute the onions and garlic until translucent, but do not allow to burn or brown. Add the herbs and saute for 1 minute. Add the tomatoes and tomato paste (and salt & pepper to taste) and simmer for 60 minutes on low heat (I use 2/6) until reduced to a thick sauce. I taste this every 10 minutes and sometimes add pepper if required. Cool, and use on your favourite pizza bases. Can be used on 4 x medium bases (if you like a lot of sauce), or 6 bases if you like a thinner covering. You can also puree this with a Bamix if chunky sauce isn't your thing (plus, it goes further if you puree it).
Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat. Add orange zest and Cointreau (or Grand Marnier) and stir. Let cool at room temperature. Refrigerate until cold, or serve at room temperature.
Mix cornbread according to package directions. Cook ground beef and drain fat. Add, taco seasoning mix and water according to package. Add tomato sauce. Cook until slightly thickened. Pour meat mixture in a 8x8 cassarole dish. Add layer of grated cheese and then spread the cornbread mixture on top spreading it to the edges of the pan. Bake at 350 degrees for about 45 minutes or until brown. Optional: serve with sour cream and taco sauce.
Mix all ingredients together and put into crock pot. Cook on low for about 6 hours, or until chicken is tender. Serve over hot cooked egg noodles.
Brown hamburger and drain. Mix it all together and bake covered for 1 1/2 hours at 350 degrees or 1 hour at 425 degrees (or until the rice is cooked).
Heat the palm oil on a skillet and fry the fish with half the garlic, turning once. When the fish is cooked through, remove from heat and drain on paper towels. Mix the coriander with the ginger, nutmeg, salt, pepper and fish flakes (or ground dried shrimp if using). Now bring four cups of water to a boil. Add the fish head and the spice/dried fish mixture. Note: I used fish stock instead of water, because I didn't have the head. In another skillet, heat the peanut oil and fry the onion with the remaining garlic. When the onion is brown, reduce the heat and add the chili pepper. Now add the fish. Remove the fish head from the broth and add the peanut butter. Stir until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens. Add the sauce to the fish and onions and garnish with the remaining dried shrimp, if using (I just used fresh salad shrimp). Cook until heated through. Serve over boiled white rice with sese plantains.
Season chicken breast liberally with salt and pepper.Cook chicken breast over medium heat, until fully cooked. Pour lime juice over chicken 1 min before removing from heat. Cool a bit. Shred chicken breast into semi-fine shreds. Preheat oven to 400°F. Assemble enchiladas having all ingredients prepared and in bowls makes it quick: Smear a bit of sour cream over the tortilla (not too much). Place salsa down the middle, approx 1 tbsp per tortilla or as per preference. Sprinkle chicken, green onions, tomatoes and cheese along the line of salsa. Add red onion if you are a fan of onions. Roll up and place in glass baking dish. Continue until done. Sprinkle a bit of cheese over the rolled up enchiladas. Bake in oven for 25-30 min until golden and crunchy on top. Serve with salad, guacamole, sour cream and salsa.
Put cranberries in food processor (or blender). Top with suger, orange zest, orange juice and a shot of Grand Marnier. Pulse in short bursts until desired consistency.
Combine the bran and non fat buttermilk and let sit for 25 minutes. Combine the flour, soda, brown sugar together. Add the bran to the egg whites, stir well. Add the wet ingredients into the dry ingredients just until all are moistened. Fold in the apricots. Spray your muffin tins with a cooking spray, and fill 3/4 with batter. Bake 350 degrees for 16- 18 minutes, or just until a tester comes away clean. Remove from oven and let sit on a rack for six minutes. Then remove muffins from tins to a wire rack.
Melt 4 tbls of the butter in a saucepan. Add garlic, shallot, scallions, and mushrooms, cook over medium low heat until shallots are transparent. Add Tabasco, tomato and lemon and cook 5 minutes. Add clams and wine, bring to a boil and cook 1 minute. Place the hot drained linguine in a large pasta bowl and toss with the remaining butter. Pour clam sauce over the pasta and top with cheese and parsley.
Beat together cake ingredients. Pour into ungreased tube pan. Bake at 350 for 40-45 minutes. Frosting: Mix together ingredients until smooth.
Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm. Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter "disappears', i.e.) there is no yellow showing in the mixture. Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well. Press mixture into a 20 x 31 cm (8 x 12 inch) container. Ice with chocolate icing. Refrigerate until firm. Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board. Store in an airtight container in the refrigerator.
Cream butter with both sugars until light and fluffy. Add in egg, pumpkin, and vanilla and mix. Then add flour oats, baking soda, cinnamon, and salt and mix well. Then stir in CHocolate chips and cinnamon chips. Bake at 350 for 18-20 minutes or until firm and lightly brown. (OPT) You can shape these into pumpkins before baking and when done and cooled decorate with frosting or peanut butter (I love them just plain). I usually eat mine when they are totally cooled.
In a soup pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots and bay leaf and cook for 3 minutes. Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes. Add the beer and boil until reduced, 1 minute. Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce. Add the corned beef and rice. Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes. Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P. ass the bread and butter around the table.
In a wok or pan, heat a little oil and fry chopped garlic until golden add onion and ginger. Add in the minced meat and fry for 2 minutes breaking up the meat into small pieces. ( I use a separate pan to fry the meat and drain off excess fats, then add the meat to the onion mixture). Add potatoes, cook for further 2-4 minutes. Add the curry powder, water, sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning, until the potatoes are almost soft. (About 10 - 15 minutes). You may need to add a little extra water if there is no sauce left. Add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften. Remove from heat and cool. Cut the puff pastry into 4 inch by 4 inch squares. Put some filling onto one half of the square. Brush edges with a little water and fold over pastry to make a rectangle or triangle shape. Use a fork press the sides together to seal the edges of the puff pastry, and also the makes a nice pattern. Brush the puffs with the egg wash (beaten egg). Bake in a preheated oven 185°C until a nice golden colour. (about 10 minutes). Arrange the curry puffs on a serving platter and serve with dipping sauce.
Prepare coleslaw: In a medium bowl, combine cabbages, carrots and parsley. Stir in vinegar, tofu, stevia, pepper and salt, if desired. Cover and marinate in refrigerator for 10 minutes. Meanwhile, prepare Sweet Tomato Dressing: In a small bowl, stir together tofu, tomatoes, stevia and salt until evenly mixed. While stirring, mash tomatoes to release their juices. Set aside. Assemble pockets: Spreading 2 tbsp Sweet Tomato Dressing inside pita (covering both sides). Place 1/2 oz cheese on bottom of pits. Add 1 oz ham and 1/2 oz turkey over top of cheese. Pile about 1/4 cup coleslaw on top of ham and turkey. Finish with second slice of bread and press firmly. Broil sandwich in toaster oven or oven for 2 minutes, flip and broil for 2 more minutes. Serve with 3/4 cup coleslaw on the side.
Preheat oven to 375. Combine beef with next 5 ingredients and spread half of the mixture into a 8x8x2 inch baking dish. Combine the rest of the ingredients except for tomato and cheese, spoon over meat and cover evenly with remaining meat mixture. Bake at 375 for 50 to 55 minutes, meanwhile slice the tomato and cut the slices in halve. Remove from oven and top with tomato slices and cheese, bake for 5 more minutes, remove from oven and allow to sit for 5 minutes and serve.
Heat all brine ingredients until simmering then remove from heat. After brine has cooled, add two cleaned game hens, then place in refrigerator for at least 12 hours. After brining, rinse birds well. Saute butter, onion, celery seed and sage until onion is nearly translucent. Stir in breadcrumbs and let cool slightly. Stuff the game hens and lay them on their backs in a roasting pan. Roast at 350 degrees for one hour or until juice runs clear when hen is pricked. If darker skin is desired, cook bird at 500 degrees for final ten minutes. Most people can only eat a half of a game bird at a sitting, so you can cut the birds in half before serving. NOTE: If you use table salt instead of Kosher salt, USE HALF AS MUCH, as table salt is MUCH saltier, and your bird will be inedible. Any kind of heavy bread will do, we use Ezekiel bread in our household, as we are allergic to wheat flour.
Dry bass, shrimp and scallops on paper towels. Cut bass in 1 inch squares. Pick over scallops to remove any bits of shell. Place in a deep bowl, add wine and marinate 4 hours in refrigerator. Cook onions, peppers, celery and garlic in oil until tender but not browned. Add bay leaves, basil and thyme. Cook a minute or two to blend flavors. Add tomatoes and salt and pepper to taste. Cook uncovered 15-20 minutes, stirring now and then. Add marinated fish along with wine. Cook uncovered 6-8 minutes, just until fish is done. Add lobster, crab and clams. Heat thoroughly. Can serve over rice.
Mix uncooked rice, seasoning packet from rice mix and water in a crockpot. Place turkey breastm skin side up, on the rice. Drizzle with syrup. Sprinkle with walnuts and cinnamon. Cover and cook on low setting for 4 to 5 hours or until turkey is no longer pink in the center.
Place five sprigs of lavender in each bottle. Close the bottles again and leave them in a sunny place for four weeks. If you still have fresh lavender halfway through the maturation process, replace the lavender in the bottles with fresh sprigs. For long term storage, store in a cool, dry and dark place. Last for up to 2 or 3 years. Use in salad dressings, mayonnaise, marinades, dips and spreads.
The salad leaves (for serving) can be anything you want but rocket and lambs lettuce would be nice. The mascarpone needs to be at room temperature and the Gorgonzola cut into 2 cm cubes. Cut the chill in half. Chop the basil, chives and spring onions and put to one side. Thinly pare the zest from the two lemons. The pears should be firm cooking pears such as Comice. Peel the pears but leave the stalks on and keep them whole. You will need a saucepan just large enough to hold the pears. Put the chili, rosemary, bay leaf, star anise, cinnamon, cloves, lemon zest and juice, sugar, honey and the red wine into the saucepan. Bring to the boil then simmer for 5 minutes. Add the pears to the pan and some water ONLY if needed to just cover the pears, bring back to the boil and simmer for about 40 minutes - or until the pears are cooked. When you can easily insert a knife through the pears they are done. The cooking time will depend on the size, how ripe the pears are and the variety of pear. The liquid should be a spicy syrup. When done, remove the pears with a slotted spoon, place gently on a plate to cool - Not the serving plates at the stage. Now gently mix the mascarpone and Gorgonzola together and then stir in the basil, chives and spring onions. Arrange some salad leaves on 6 serving plates and place a pear on each. Add a spoonful of the cheese and a little of the spicy syrup and serve.
Wash the rice in cold water, then drain and place in a large bowl. Add about 8 cups of warm water. Allow to sit for 2-3 hours, covered. After the rice has soaked, drain and reserve 6 cups of the water in a medium saucepan. Boil water, then add rice and salt. Cook for about 10 minutes, then remove from heat and drain. Cover the bottom of the saucepan with vegetable oil, add the rice, then add 2 more tbsp vegetable oil on top. Simmer on low for 20 minutes, or until rice is done.
Preheat oven to 350 degrees. Spray 2 (9x5) loaf pans with non-stick baking spray with flour. In large bowl, combine flour, sugar, baking powder. baking soda, cinnamon, ginger, salt, and nutmeg. Add eggs and oil, beat at low speed with an electric mixer until smooth. Stir in pumpkin, pineapple, and pecans. Pour batter evenly into prepared pans. Bake for 38 to 42 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Cream shortening,butter, and sugar until light and fluffy. Beat in eggs, one at a time. Mix together food coloring and cocoa powder with a small whisk until blended; add to shortening mixture and mix well. Combine flour, baking soda, and salt. Add a little of the flour mixture to the butter mixture, then a little of the buttermilk, alternating back and forth until you have added all the flour mixture and all of the buttermilk. Stir in vanilla and vinegar with a spoon until blended. Pour into two 9" round cake tins lined with greased parchment paper. Bake in a preheated 350 F oven about 35 minutes or until a toothpick tests clean. Let cool on wire racks in pans. Meanwhile, prepare frosting by whisking together the milk and the flour in a saucepan (no heat yet) until blended well. Turn heat on (low to medium low) and while stirring, and cook until it forms a thick paste, about 10 minutes (yes, really this long, possibly longer depending on the day). Remove from heat and let cool. When cool, put mixture into a mixing bowl and add all of the remaining ingredients except the optional food coloring. Beat until it is thick and peaks form like whipped cream, adding food coloring desired once it thickens (have patience, this will take several minutes even using an electric mixer). Frost the top only of the first cake layer, then top with second layer and frost entire cake as desired. I like to tint the frosting a bright red or pink to make this really, really red, but you may leave it white (more traditional) or tint it any other color you prefer (In the movie"Steel Magnolias," they tinted the frosting grey and made a groom's cake in the shape of an armadillo!). Hint: A whole 2 ounce bottle of food coloring usually equals 1/4 cup.
Heat oven to 350°F Cook pasta following instructions on package. Unwrap cream cheese and microwave for 20 seconds to soften it. Combine cream cheese, heavy cream, salt, red peppers (sliced), red pepper liquid, spinach and half the romano (shredded) and gorgonzola (crumbled) cheeses. Drain pasta well and toss with the red pepper mixture. Spread into a 13"x9"x2" casserole dish. Bake covered for 15 minutes. Remove from oven and sprinkle remaining cheese to top. Return to oven and bake for the final 5 minutes. Serve warm.
In a blender, whirl strawberries with banana, milk, maple syrup and ice cubes. Blend until frothy. Pour into a glass or for fun into a large marguerita glass. Garnish with sliced Strawberry and banana.
In a blender combine banana, apple, orange juice, milk & optional yogurt. Blend until smooth. Pour into glasses and serve.
Using an electric mixer, beat butter and cheese in medium bowl until well blended. Mix flour, cayenne and salt; gradually beat dry ingredients into butter alternately with milk (dough will be soft). Turn dough out into sheet of plastic wrap;shape dough into 8-inch-long log using plastic as aid. Wrap and refrigerate at least 6 hours. (Can be prepared 2 days ahead.). Preheat oven to 400 degrees. Unwrap dough and cut log into 1/8 to 1/4-inch-thick slices. Place 1 inch apart on heavy large cookie sheet. Bake until golden brown, about 15 minutes. Transfer to rack and cool 3 minutes;serve warm or cool completely and store in an airtight container.