HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drop noodles into boiling water and boil for five minutes. Rinse under cold water; drain. Mix with 1 tablespoon oil. Set aside. Mix shrimp with 1/4 teaspoon salt and cornstarch. Heat 1 tablespoon oil to 400°F in wok and stir fry shrimp until they turn pink, about 1 minute; remove. Heat 2 tablespoons oil to 400°F. Stir fry pork until color changes. Add sherry, 1 tablespoon soy sauce and sugar. Stir fry 1 minute; remove. Heat 2 tablespoons oil to 400°F. Stir fry bok choy 1 minute. Add pork, mushrooms, 1 teaspoon salt, and 1 tablespoon soy sauce. Add stock; cook 3 minutes. Thicken with dissolved cornstarch. Pour in shrimp and bring to boil. Remove. Heat 3 tablespoons oil to 400°F. Turn down to 350°F and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake). Cook 5 minutes on each side. Remove to platter. Place cooked mixture on top of noodles.
Put chicken breast in a Pyrex baking dish sprayed with non-stick spray. Sprinkle chicken breast with spice mix on both sides to desired spiciness. cut butter into small pieces and top chicken with butter. Cover dish with foil paper. Bake at 350 for about 50 minutes (start checking it after about 45 minutes to know what's right for you oven) or to a temperature of about 170°.
Steam potatoes until tender all the way through. Add all other ingredients, and beat with an electric mixer until smooth and creamy. Serve hot!
LEMON CURD: In a microwave safe bowl mix sugar, cornstarch, salt, egg yolks, half and half, and lemon juice. Whisk until blended. Place in the microwave and cook on high for 2 minutes. Remove and whisk to smooth. Repeat this two times until pudding has thickened. Add in the butter and vanilla. Mix well until the butter is melted. Cover with plastic wrap directly on top of the filling and chill at least 4 hours (overnight is best). CAKE: Make cake according to package directions. (You can either make a 9x13 cake or a layer cake. I usually use 3 round cake pans, and make a tri-tier cake). Cool completely. ASSEMBLY: Spread lemon curd over top of cake for a 9x13, and top of first and second layer only if making a layer cake. Spread cool whip over top (and sides if making a layer cake). Refrigerate 4-8 hours. Garnish with fresh strawberry slices. Serve. (Keep leftovers refrigerated).
Combine all ingredients: mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs.
Thinly slice zucchini. Quarter onions and thinly slice. In large bowl, add enough water to cover zucchini and onions. Stir in pickling salt. Cover with ice for crisper vegetables. Let stand at room temperature for 2 hours. Drain, rinse and drain thoroughly. In large pot combine the vinegar, sugar, mustard seed, celery seed, celery salt and tumeric. Let stand 2 hours. Bring to boil. Reduce heat; simmer uncovered for 5 minutes. Pack vegetables and liquid into clean, hot pint jars. Wipe rims. Tighten lids. Process in boiling water bath 15 minutes (start timing when water boils). Makes 6 pints.
Melt butter with oil in a large frying pan over medium heat. Stir in balsamic vinegar, garlic, oregano and mushrooms. Saute for 20 to 30 minutes, or until tender.
You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold. Marinate the chicken in the red wine at least one hour - best over night. Remove chicken from the Red wine pat dry, Season chicken with salt and pepper, roll it in Potato starch. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to Set time to 20 minute. Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove a reserve. Add more oil if needed: add the quartered onions, and garlic cook 2-3 minutes. Add the red wine into the inner pot, and reduce 3-4 minutes. Add, Chicken stock and return previous ingredients except chicken and bacon, stir. Return chicken and bacon. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce.
Heat the oil in a pan over medium heat, add in the shredded lime leaves and chilli flakes and fry just until the leaves change colour. Remove from the heat and drain off any oil you can. Add the cashews to the pan and stir over a low heat for a minute or so. Remove from the heat and add the shallots, garlic and salt to taste. Try to not eat the lot!
Soften cream cheese and mix together with mayonnaise. Spread this mixture evenly onto the bottom of the serving platter. Layer with cocktail sauce, then mozzarella cheese, followed by baby shrimp, and finally green onions and black olives. Chill for at least 30 minutes prior to serving.
Preheat oven to 180c. Line 18cm x 28cm tin with silicone paper. Bring a saucepan of water to boil over medium-high heat. Add sweet potato & cook for 5 minutes. Drain & set aside. Then spray a non stick frypan with olive oil spray & heat on medium-high heat. Add capsicum to pan & cook for 3 minutes - stirring occassionally. Add garlic to capsicum & cook for an additional 1 minute. Remove from heat & set aside. In a bowl whisk the eggs, egg whites, 1/3 cup parmesan, rosemary salt and pepper. Pour into lined tin. top with the sweet potato capsicum mixture. Sprinkle with remaining parmesan cheese. Bake 20 minutes or until golden and cooked through. Cool in tin on rack. Slice & refrigerate in airtight container until picnic.
you can adjust the"hot/sweetness" of this by starting with 1 cup of hot sauce and brown sugar and adding more of whatever your preference is. mix hot sauce with brown sugar, stir and heat in microwave, just until mixed smooth. sprinkle wings with salt, pepper, or garlic powder (optional). heat oil, and drop wings in, fry for 9-12 minutes depending on the fryer you are using, you want them to be a golden brown and crispy. remove the wings from the oil and let them drain on paper towels for 2-3 minutes. dip wings in hotsauce-brownsugar mixture. put wings back in peanut oil for 2-3 minutes. careful of any splattering. remove wings again. place on paper towels again for 1 minute. then put all wings into hotsauce-brownsugar mixture. serve with blue cheese dressing.
Preheat the oven to 350 degrees. Heat the oil in a medium saucepot. Saute the onion and ground turkey for 4-6 minutes. Add the baked beans and all of the remaining ingredients except the cheese. Mix well and bring to a simmer. Pour into a baking dish, sprinkle with the cheese, and bake for 10-15 minutes, until bubbly.
Stud the ham with the cloves, then place in slow cooker. Drain pineapple juice from the crushed pineapple into a bowl and add the cornstarch. Stir until thoroughly blended; then add in the pineapple and preserves; mix well. Pour and spoon over the ham. Cover and cook on LOW for 5-7 hours. Sprinkle on the cherries and raisins; continue to cook 1 hour, until the meat is very tender. Remove ham from the sauce and let cool for about 15 minutes on a cutting board. Cut into slices and arrange on plates or a serving platter. Generously spoon the sauce over the meat and serve at once.
Rinse and pat dry all chicken pieces. Sprinkle with salt and pepper to taste. (NOTE: go lightly on salt or skip it - the soy sauce will add saltiness later.). Heat olive oil in saute pan. Add chicken pieces to hot oil and brown on each side (about 3 - 5 minutes per side). Remove chicken from the pan, and set aside. Toss garlic, potatoes and carrots in the remaining olive oil and chicken fond in the saute pan. Season vegetables with salt (lightly) and pepper, and sprinkle with the rosemary leaves. Saute and stir until the vegetables start to brown (about 5 - 10 minutes). Juice the orange, and mix 3 tbsp of the orange juice with the soy sauce, reserving the rest for another use. Add chicken back to the pan with the vegetables. Drizzle the orange/soy mixture over the chicken. Cover the pan, and simmer for 20 minutes, turning the chicken after 10 minutes. Serve with a green salad.
Bring the broth to a boil in a 2 quart saucepan over medium heat. Reduce heat to low. Whisk in tahini, soy sauce, honey, garlic, ginger, and hot-pepper sauce until smooth. Stir in the chicken and heat through. Serve over rice.
Mix egg yolks with cream and white sugar. Heat in a waterbath until mixture starts to thicken. Pour into 6 small dishes/rammekins. Sprinkle brown sugar on top and carmellize with a high power torch. Enjoy!
In bowl, whisk together orange juice, fish sauce, cornstarch, and canola oil. Stir in beef, tossing to coat. Marinate at room temperature for 30 minutes or refrigerate up to 1 day. In large nonstick skillet, heat oil over medium-high heat. Cook onion and garlic for 5 minutes or until softened. Add curry powder and cook for 1 minute. Add beef and cook for 2 minutes or until browned but still pink inside. Stir in coconut milk, peanut butter, lime juice and sugar substitute. Cook, tossing to coat meat with sauce, for another 2 minutes. Garnish with coriander and peanuts.
Preheat oven to 375°F. Cream butter, shortening,and sugar until smooth; add eggs and beat well. In another bowl, mix together flour, baking powder, and salt with a whisk. Add flour mixture to butter mixture along with anise extract and cream and,using a wooden spoon, mix well. Form dough into small balls and place onto ungreased cookie sheets several inches apart. Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes. Remove to racks to cool then frost. For frosting, melt butter over low heat in a small saucepan. Add sugar, milk, and anise extract and stir until smooth. Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate. Frosting will harden once it dries.
Combine flour, baking powder, baking soda, salt and black pepper in a bowl. Make a well in the centre. In a second bowl combine eggs, oil, yoghurt, minced garlic and cream cheese. Pour into the well and stir until just combined (do not overmix). Fill dough into prepared muffin tins (well greased or paper-lined) and bake in the preheated oven at 200°C/400°F for 20 minutes or until well risen and golden bown.
Boil 3 cups of water along with cinnamon, cardamom and cloves and pour over the tea. Leave to infuse over a very low flame for 10 minutes. Meanwhile, dissolve saffron in a little water by rubbing it gently. Strain the tea and add the saffron liquid together with almonds. Sweeten if you like and serve hot.
In a bowl using an electric mixer beat together the softened cream cheese with confectioners sugar and almond extract until smooth and fluffy. In another bowl whip the cream until stiff; fold the whipped cream into the cream cheese mixture. Pour the mixture into the prepared pie crust. Top with pie filling. Chill for a couple of hours before serving. Delicious!
In a small bowl, mix together the cornflour with 2 teaspoons water. Set aside. Cook the noodles for 3 minutes then drain under cold water and set aside. Mix together the soy sauce, mirin, brown sugar and water in a bowl. Heat a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 5 minutes. Remove and set aside. Scrape the wok/frying pan clean. Add the remaining oil and stir-fry the carrot and bok choy for 7 minutes. Add the cooked somen noodles and stir-fry for 30 seconds. Add the ginger, spring onion and chicken and stir-fry for 1 minute. Stir through the sauce then, while stirring constantly, add the cornflour paste until the sauce thickens.
Heat the oil in a large pan; fry the onion, garlic and salt until soft. Stir in the lamb and brown. Add curry powder, tomato puree, mango chutney and vinegar. Add the stock, chopped apricots, sultanas and season to taste. At this point you can also add 25g of flaked almonds. Simmer gently for approx 20-30 minutes.
Preheat oven to 325 degrees. Line muffin tins with paper cupcake liners. Peel carrots, chop off ends, and grate finely. Stir flour, cinnamon, salt, baking powder and baking soda together, set aside. In a large mixing bowl, beat eggs until well blended. Add sugar, oil, carrots, and pure vanilla extract, mix well at medium speed. Add flour mixture and nuts or raisins(if desired). Blend on low speed until just mixed, spoon into cupcake liners, about 3/4 full. Place the pans in the preheated oven and bake for 12 minutes. Switch the pans so the pan from the lower rack is now on the upper, and bake for 12 more minutes. Check for doneness--cupcakes should be browned and springy to the touch. Let cool completely before frosting. To prepare frosting: let cream cheese and butter come to room temperature. Blend with pure vanilla extract, then beat in the powdered sugar at low speed. Add food coloring if desired; it gives the frosting a nice spreading consistancy. If you don't use food coloring, add a drizzle of milk to make the frost spread more easily.
In a saute pan heat olive oil over medium heat. Add olives and chili pepper; saute just until olives begin to nicely brown. Add garlic and saute 1 more minute. Remove from heat to a small bowl and toss with the lemon zest.
Preheat oven to 350*F. Melt the margarine in 9 x 13 inch pan, only enough to cover the bottom, let cool Stir together flour, splenda, baking powder, and salt. Gradually mix in the milk and vanilla (the batter may be thick, don't add more milk or water!) Pour the batter into the pan over the margarine (don't stir). sprinkle with half of the cinnamon. place the apples ontop of the batter. sprinkle with remaining cinnamon. (don't mix) Bake in the oven for 30-50 minutes, or until golden brown and bubbly. Enjoy with some fat free vanilla ice cream!
If using fresh lavender: With thumb and forefinger, pull the flowers from the stems (discarding stems). If using dried lavender you won't need this step. Combine lavender flowers and sugar in a food processor and pulverize completely, about 1 minute. Bring the water to a boil, remove pan from heat and add the sugar/lavender mixture, stirring to dissolve sugar. Cover with a lid and let cool for at least 30 minutes. Strain out flowers through a sieve, pressing flowers to get out any remaining liquid. Add the lemon juice and chill in the refrigerator for at least 2 hours, then freeze in sorbet or ice cream mixer.
Combine dates, sugar and water in saucepan. Cook until thickened and dates have broken down to a paste about 5 minutes, stirring constantly (add water a tsp at a time if you feel it is sticking). Remove from heat and blend in lemon juice, lemon rind and the nuts. Set aside to cool thoroughly. Sift together flour, baking soda and salt. Cream the butter, brown sugar and orange rind. Beat in the egg and vinegar (the vinegar will slightly"curdle" the butter, don't worry this is normal). Blend in the dry ingredients (dough will be somewhat stiff). Chill dough several hours or overnight. On wax paper, roll dough into a 15x10 inch rectangle. Spread with the date mixture to within 1/4 inch of all sides. Starting with the long side of the dough roll as for jelly roll, using the wax paper to help you. Slice roll in half place on platter cover and refrigerate 1 hour. Slice into 1/4 inch thick slices and place on cookie sheet (grease the sheet if you are not using a non-stick sheet). Bake in 375F oven for 12 minutes until slightly golden (do not brown). Remove from oven and let sit on cookie sheet for 2 minutes before removing and cooling on rack.
Preheat oven for 15 minutes. Place caramel topping on in warming cup. Put on warming tray and cover. Warm for 9 minutes. Drizzle the warm mixture over popcorn and stir.
Cut the first 2 inches off the top of the cabbage and use for something else. Trim away the base of the cabbage and cut the rest into about 2 inch slices. Put into a large bowl and add the remaining ingredients; mix well. Spoon into a preserving jar, seal and leave for 3 days in a cool place (pantry or refrigerator). This is a Thai dish to be used a a side dish with curries.
Prepare grill. Mango Salsa: Combine all the ingredients for the salsa and set aside (can be made up ahead of time). Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 4 - 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.
To make Tomato Sauce:. Melt butter and saute garlic and onion until tender. Add tomato sauce and bring to boil. Reduce heat, cover and simmer 10 minutes. Cook tortellini according to package directions. To make Mushroom Sauce:. Melt butter and saute mushrooms and green onion until tender. Sprinkle with flour, and gradually stir in milk. Cook and stir over medium heat until mixture thickens to consistency of mushroom soup. Remove from heat. Stir in parmesan cheese, salt and pepper to taste. Add mushroom parmesan sauce to cooked, drained tortellini. TO SERVE:. Spread tomato sauce over bottom of a large shallow casserole. Spoon tortellini mushroom mixture on top leaving a red border of tomato sauce. Sprinkle with mozzarella cheese and additional parmesan cheese. Place under broiler until cheese is melted and golden. Serve immediately.
FOR DECORATIVE ICE CUBES: put small chunks of fruit or mint sprigs into an ice tray, fill with water and freeze. Serve the ice cubes directly in drinks, or put them out in a glass bowl or ice bucket with tongs. FOR THE DECORATIVE ICE MOLD: you will need a glass bowl that is smaller than your punch bowl, plus a second shallow container of equal volume. Fill the shallow container with water and let it sit at room temperature for 15-30 minutes, stirring it from time to time to get rid of any air bubbles. Line the bottom (but not up the sides) of the empty glass bowl with fruit and/or flowers of your choice. Take a tablespoon or so of water from the shallow container and pour this water over the fruit/flower layer, then put the glass bowl in the freezer, leaving it there until the fruit/flower layer is anchored in ice. Next, pour another tablespoon or so of the reserved water over the first (now frozen), and allow this to freeze; continue adding water and letting it freeze until the fruit/flower layer is just barely covered in ice. Now start going up the bowl, laying fruit and/or flowers against the side of the bowl, and pouring water over them a little at a time, allowing the water to freeze to anchor the fruit and/or flowers against the side of the bowl. Continue adding water and allowing it to freeze until the bowl is full of ice. When you're ready to use the mold, let the bowl sit at room temperature for 15-30 minutes; or alternatively, put it in a slightly larger bowl containing warm water for a couple of minutes. When the ice has melted just enough so that it's no longer stuck to the side of the bowl, invert the whole thing inside your punch bowl; the result will be a mound of ice with fruit and flowers all over its surface (Note: when you pour some punch over it, the ice surface will become clear, though it's usually opaque when it first comes out of the mold).
Cream shortening. Blend sugar, egg, molasses, and milk. Add sifted dry ingredients, mix thoroughly. Drop from a spoon onto a greased cookie sheet. Bake at 375F for approximately 10 minutes.
Chop the butter into uniform chunks. Place the oil into a food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using a stand mixer with the whisk attachment, whip the butter at medium speed until it softens and lightens in color, about 5 to 7 minutes. Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log. Chill for 2 hours before serving. ****NB: for nutritional info, serving size is about 1 tablespoon.
Spray broiler pan with cooking spray. Place salmon in the pan, skin side down. In a small bowl, combine 1/2 the mustard with 1 tablespoon dill and spread on the salmon. Broil salmon for 10 to 12 minutes until just opaque in middle. In another small bowl, combine remaining ingredients until creamy; pour over fish.
Put broccoli and cauliflower into a casserole dish. Mix together soup, mayo and shredded cheese. Pour over top of veg mixture. Mix together bread crumbs, Parmesan cheese and melted butter. Pour over veg. Bake at 350°F. 45 minutes.
Heat oil in a large nonstick skillet over medium-low heat. Add peas and stir to coat with oil. Cover and cook, stirring once or twice, until beginning to brown, about 4 minutes. Stir in mint and cook for 30 seconds. Add lettuce, cover and cook, stirring once or twice, until wilted, 1 to 2 minutes. Remove from the heat and season with salt and pepper.
Cook rice in salted water according to package directions, then let cool. Thaw spinach and squeeze out the water. Toast almonds in a 250-300 degree oven till light brown. Combine dressing ingredients in a jar or cruet and shake well to combine. Toss together cooled rice, spinach and onions. Add dressing and mix well. Refrigerate several hours or overnight to combine flavors. Add toasted nuts just before serving. Can be served cold, but it's better at room temperature.
Place all ingredients but the oil in food processor and pulse till chopped. Pour oil through feed tube while processing till creamy.
Melt marshmallows and milk in top of double boiler. Pour hot mixture over 1 pkg Jello. Stir until dissolved. Stir in cream cheese. Stir until cream cheese dissolves. Add pineapple. Let mixture cool. Blend in whipped cream and mayonnaise gently. Chill until firm.
Spread the marshmallow creme evenly over 4 slices of bread. Spread the peanut butter over the remaining 4 slices of bread. Add banana. put slices Together to make sandwiches. Using 1 tablespoon butter, evenly coat the tops of the sandwiches. In a large skillet, melt the remaining 1 tablespoon butter over medium-high heat. Place the sandwiches buttered-side up in the skillet and grill for about 1 minute. Turn the sandwiches over and grill for 1 more minute, or until golden. Serve immediately.
preheat oven to 350 degrees Fahrenheit mix all ingredients together well. roll tablespoons of dough into balls. place balls 2 inches apart on an ungreased baking sheet. flatten balls slightly, perhaps with a fork, or hands. bake for 12 minutes. let it cool for 5 minutes. and eat!
Place stew meat into crock pot. Clean, peel and slice or cube vegetables and place in crock pot. Mix to combine. Add the V-8, beef broth and tapioca. Stir until well combined. Turn on low for 8-10 hours.
Put butter into small saucepan over medium heat when hot add onion and fry until translucent. Add rest of ingredients stir until sauce is smooth and thickened.
Preheat oven to 325 degrees. Make topping by combining 1 cup flour with brown sugar, a stick of softened butter and 1 teaspoon cinnamon in a medium bowl. Mixture should have the consistency of moist sand. Add 1/2 cup chopped pecans. In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy. Add eggs and vanilla and mix well. In a separate bowl combine flour, baking powder and salt. Add this dry mixture to the moist ingredients a little bit at a time. Add half n half and mix well. Spoon the batter into a 9 x 13-inch baking pan that has been buttered and dusted with a light coating of flour. Sprinkle the crumb topping over the batter. Be sure the topping completely covers the batter. Bake cake for 50 minutes, or until the edges just begin to turn light brown. Cool and slice into 8 pieces. Serves 8.