HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain the tinned beans, then place in a bowl, cover with fresh cold water and soak 30 minutes. Rinse well in a colander under cold running water, drain, then lightly mash with a fork on a wooden board. Heat the oil in a small pan, add the onions, red pepper, ginger, garlic and chili pepper (if used), and saute on medium heat for 2 to 3 minutes until the onions have just softened. Add the fermented black beans, and mash them lightly with the back of a wooden spoon while stirring them in. Add the Asian chili sauce (in place of the chili pepper if wished), mirin, soy sauce, brown sugar and stock, bring to the boil, reduce heat and simmer for 5 minutes. Taste, and add the brown sugar (if desired), then the cornflour mixed with a little water, and cook briefly until the sauce has just thickened. When ready to serve, add the sauce to four cups of lightly stir-fried vegetables (as suggested above), along with some sauteed beef or chicken strips if desired. Toss and heat through in a wok, and serve over steamed rice or coooked noodles. If you wish, garnish the finished dish with crispy fried noodles, chopped fresh cilantro, or roasted cashew nuts.
Heat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.
In 10 inch skillet, cook sausage over medium high heat 8-10 minutes stirring frequently, until no longer pink; drain. In ungreased 13 x 9 inch glass baking dish (3 qt), mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate. at least 8 hours or overnight. When ready to bake, heat oven to 350 degrees. Stir casserole, cover with foil and bake 1 hour to 1 hour and 15 minutes or until bubbly. Uncover baking dish; stir mixture. Sprinkle with cheese, bake uncovered 5 minutes longer or until cheese is melted.
Mix and sift flour, bakking powder and salt. Combine egg, milk and corn. Stir into flour, mixing until flour is dampened. Add onion. Cover bottom of a hot skillet with a thin layer of shortening. Drop mixture by small spoonfuls onto hot pan. Brown on one side, turn over and brown other. Cook about 3-4 minutes for small fritters.
In mixing bowl, combine cubed bread and milk. Mash together until milk is completely incorporated. Add remaining ingredients. Gently mix with spoon or hands, being careful not to overmix, but be sure to completely mix in bread mixture. Form into four patties. Grill (or cook in frying pan), as desired, turning once, until turkey is cooked through.
Mix in large bowl the flour, sugar, salt & baking powder. Cut in butter with pastry blender (or fork) until flour becomes crumbly. Then add the beaten egg, cream and vanilla, combine just until mixed. (Gently use hands so you don't over-mix or the scones will be tough, not crumbly.). Carefully fold in blueberries with hands (if using chocolate chips, you don't have to be as gentle.) Do not over-mix. On a floured surface, knead by hand for a minute and then form a 6 inch circle. Cut into 8 triangles with a pizza cutter. Put onto a large cookie sheet lined with parchment paper. Brush with the cream/egg mixture. Bake in a preheated 375 degree oven for about 15 minutes or until slightly golden brown. Remove to cooling racks. To make butter mixture, combine all 4 ingredients in a small saucepan over medium heat, stirring until butter melts. Pierce the scone with your fork in a few places, and pour some butter sauce over scone. Enjoy with a cup of coffee or tea!
Start by heating a large pot full of water. In a small bowl, mix together the garlic, parsley, and lemon zest; set aside. When the water is boiling, add 1 tablespoon salt and gradually add the pasta. Stir, making sure the pasta does not stick to the bottom of the pan. Four to five minutes before the end of the pasta cooking time, add the asparagus to the pot. Boil until the pasta is al dente (firm to the bite); check the package for time indications--usually 8-10 minutes, although very thin pasta cooks more quickly. Drain the asparagus and pasta. Toss the pasta and asparagus in a warm serving bowl with the garlic/parsley/lemon mixture, salt, pepper, and olive oil. Sprinkle individual servings with parmesan cheese. Note--you may prepare the garlic mixture an hour before serving.
bring 3 quarts water to a boil. and add noodles cook for 10 minutes until al dente. When noodles are done drain and rinse with warm water and drain again. warm oil in a skillet or wok over medium heat. mix together soy sauce, sugar, sesame oil, cornstarch, and vinegar. Whisk until smooth. add garlic and sautee until golden brown. add in broccoli, water, and carrots. Cover and cook for 5 minutes until the broccoli is tender, but still bright green. stir in the soy sauce mixture and cook for 3 minutes until liquid thickens and then reduce heat to low. add the cooked and rinsed noodles to the veggies and stir to coat.
Preheat oven to 400 degrees F. In a large roasting pan or dish, melt the butter in the oven. Peel and cube the potatoes. Place the chicken pieces, potatoes and garlic cloves in the buttery pan, turning to coat. Arrange chicken so skin sides are facing up. Sprinkle lightly with salt. Bake 40 - 45 minutes basting with pan juices every 20 minutes. Remove from oven and pour syrup over chicken. Return to oven for another 20 minutes or until golden.
Place sesame paste in blender goblet. On low, slowly add water and lemon juice. When mixture resembles mayonnaise, add remaining ingredients and blend well*A pretty way to serve Tahinah is to spread it on a plate, then swirl with a knife to create a circle design. Garnish with chopped parsley or paprika. Serve as a dip with raw vegies or with pita bread.
If using fresh chestnuts roast, boil or grill and remove skins when cool. You may used canned also. Saute the bay leaf and onions in a pan in the olive oil until golden, then add the chestnuts, salt, pepper, sage and cook for a few minutes. continue to cook adding the milk and water and bring to the boil then simmer for 10 minutes. Puree with a food processor or blender with a blender until smooth. Note is using something like a stick blender you do not have to remove from the pan. Return to the pan and add additional water to create soup consistency to your preference. salt and pepper to taste.
In large skillet, toast pumpkin seeds, almonds and cumin seeds over low heat, shaking pan, until almonds are golden brown. In blender or food processor, grind toasted mixture. Add onion, garlic, chilies, cilantro and 1 cup broth. Blend until smooth. Pour mixture into medium saucepan. Stir in remaining broth and lemon juice. Bring to boil, reduce heat and simmer uncovered about 15 minutes. Meanwhile, season chicken with salt and pepper. In large skillet, heat oil over medium-high heat. Saute chicken until browned. Reduce heat to low, pour pumpkin seeds sauce over chicken and simmer for 15 to 20 minutes or until chicken is tender and no longer pink and sauce is thick.
Bring water and barley to boil in heavy medium saucepan. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 45 minutes. Drain. Transfer to large bowl. Set aside. Preheat broiler. Season chicken with pepper and dried Italian herb blend. Broil chicken until cooked through, about 3 minutes per side. Transfer chicken to plate; cool. Shred chicken into pieces. Combine carrots, celery, leeks and onion in heavy large nonstick skillet. Cover and cook over low heat until tender, stirring frequently and adding small amount of water if vegetables begin to stick, about 25 minutes. Add barley, chicken, parsley, stock and half of Parmesan cheese; stir until heated through. Season with pepper. Divide barley mixture among plates. Sprinkle with remaining cheese and serve.
Melt chocolate over hot, not boiling water. Cool slightly and add vanilla. Cream butter and 1 cup sugar until light and fluffy. Add chocolate. Add egg yolks, one at a time, mixing after each addition. Sift dry ingredients together and add alternately with buttermilk. Stir in pecans and coconut (optional). Mix only enough to blend. Whip egg whites and second cup of sugar to a soft peak. Gently fold whipped egg whites into chocolate mixture. Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45 minutes or until done. White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose). Blend in milk, cook over medium heat, stirring constantly until thick. Cool completely. In large mixing bowl cream butter, sugar and vanilla. Beat until light and fluffy. Gradually add completely cooled chocolate mixture. Beat until well blend. Do not over-mix or it will become soupy. Spread between layers, on top and on sides of cake. Sprinkle cake with coconut or with anything else that you like.
Separate the chicken legs at the joints; wipe dry. In a Dutch oven, heat the oil over medium-high heat; saute the chicken until browned all over, 8 to 10 minutes. Set aside. Pour off all but 2 tablespoons of the fat. Add the onion and garlic; cook for about 3 minutes or until softened. Stir in the tomatoes. Add the tomato sauce, wine, salt, sugar, oregano and pepper; bring to a boil. Reduce the heat and simmer, uncovered, for 5 to 10 minutes or until thickened. Return the chicken to the pan; cover and cook over medium-low heat for 15 to 20 minutes or until the juices run clear when the chicken is pierced. Meanwhile, in a large pot of boiling salted water, cook the macaroni for about 8 minutes or until al dente; drain. Stir the macaroni and olives into the chicken mixture. Sprinkle with the feta and parsley; bake in a 425 degree F oven for 10 to 15 minutes or until the feta has melted.
Cream sugar and Butter, add Vanilla. Mix dry ingredients together, then add to creamed mixture. The batter is quite dry due to lack of liquid so you have to kneed it a bit to mix and shape your cookies, try not to over kneed. Bake at 350 degrees for 15 minute. So easy , so delicious !
Melt butter, chocolate chips, and peanut butter. I pour the cereal in the biggest tupperware bowl I have.Pour over cereal, stirring and making sure everything is completely coated. Add confectioners sugar and cover with lid. Shake it until all is coated.
Pour milk and orange juice in a cup. Stir. Cut cherry in half and take the seed out. Put cherry in cup. Stir. Enjoy!
Brown ground chicken, remove from heat and keep warm. Bring 3 cups water to a boil. Add remaining ingredients (except topping & tomatoes) to boiling water. Cook 10 minutes or until tender. Reduce heat and stir in 1 can of diced tomatoes and ground chicken. Simmer 10 minutes or until heated thru. Sprinkle with topping and stir.
Melt the butter in a big soup pot, set over med-high heat. Add in leeks; saute/stirring, until softened, about 4-5 minutes. Add in cauliflower florets, chicken stock, and cayenne pepper; bring to a simmer, stirring occasionally; then reduce heat to a gentle simmer and cover pot. Cook until vegetables are very tender, about 20 minutes. Puree the soup in batches in a food processor, blender, or food mill, and return soup to pot (or use an immersion blender to puree the soup in the pot). Whisk in 1/2 cup of the cheese and the creme fraiche; taste the soup and season with salt if needed (the soup can be made 2 days ahead; cool, cover, and refrigerate; reheat over medium heat). Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide. Heat the olive oil in a medium skillet over medium heat; when hot, add the prosciutto, saute/stir occasionally, until crisp and browned, for 4-5 minutes. Using slotted spoon, transfer prosciutto to paper towels to drain. To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.
Heat over to 350 Combine butter, 1/2 cup powdered sugar and vanilla* in a large bowl and mix with electric mixer for about 3 minutes on high speed until mix is light and fluffy. Add flour, salt and nuts to the butter mix slowly at low speed until all ingredients are blended. Divid cookie dough in half. Shape each cookie dough portion into a log, 1 1/2" in diameter. Wrap the logs in plastic wrap and refrigerate for 1 hour or more. Cut the dough logs into 1/4" slices and place 1/2" apart on an ungreased cookie sheet. Bake cookies for 15 minutes or until lightly browned on top. Remove cookies from the baking sheet immediately and roll them in the remaining powdered sugar. Place cookies on a rack to cool before storing in a container. *I always use Mexican vanilla when baking and it makes a difference.
Preheat the oven to 350* F. Finely chop the green onion and garlic. Mix all the ingredients (except leaves) together, and divide into 6 equal pieces. Cut the banana leaves into 6 squares, about 9"x9". Shape a portion of the meat into a patty, and place in the center of a leaf piece. Fold the sides over the patty, then fold the ends up. Repeat with remaining meat. Place patties on a rack or pan in the oven, and bake for 20-30 minutes until meat reaches 160* F. My 6 patties took 25 minutes to reach 160* F.
Combine milk chocolate, peanut butter, heavy cream in a large heatproof bowl. Place bowl over a large saucepan with one inch simmering water and stir occasionally until mixture is melted and smooth (about 5 minutes). Remove the bowl from the saucepan, place in the fridge and then chill for about 2 hours. Whip the mixture with a handheld mixer at medium-high speed until light and fluffy ( do not overbeat of mousse will be grainy ) spoon mixture into 4 bowls and garnish with chopped chocolate covered peanuts, and wallah you now have "Milk Chocolate Peanut Butter Mousse".
Cut off wing tips. I save them for stewing later for chicken broth. You can cut the wings into half then if you want. Fry wings in hot oil. No seasoning, no batter, no dredging. Fry until crispy and done. Meanwhile, take Funyuns and put in large zip lock bag and crush with rolling pin. I approximated 8 oz. bag. They have 99 cent bags and then BIG bags. You might like to munch on the Funyuns with the wings. When wings are done, dump on paper towel lined pan for just a few seconds. Place fried wings into bag with crushed Funyuns. Shake to coat well. Remove and serve. Even good cold.
Add eggs 1 at a time to cream cheese in a large bowl, beating well after each addition. Combine whipped topping mix and cake mix in a bowl. Add cream cheese mixture and milk alternately, beating well after each addition. Blend in vanilla. Divide batter into 3 portions. Stir strawberry drink mix into 1 portion and chocolate drink mix into another portion. Layer strawberry, vanilla and chocolate batters in greased and floured 9x13 pan. Bake at 350* for 45 minutes. Pour BUTTER GLAZE over top of warm cake. Cool before serving. BUTTER GLAZE. Combine margarine and powdered sugar in bowl, blend well. Add enough milk gradually to make of desired consistency.Mix well.
Heat oven to 350. Butter and parchment line two 8x2 baking pans. Measure all ingredients (except chocolates) inth a large mixing bowl. Mix once or twice by hand to incorporate ingredients. Blend for 30 seconds on LOW speed, scraping bowl constantly. Melt chocolate bars in the microwave by heating for 30 second intervals. Add melted chocolate to mixing bowl. Beat for 3 minutes on HIGH speed. Mix in chocolate chips by hand. Spoon into the pans and level them off. Bake layers for 45-50 minutes or until a toothpick inserted comes out clean.
Put roast in shallow pan. Mix next 7 ingredients and pour over meat. Cover with foil and refrigerate, turning occasionally, 2 days. Put roast in broiler pan. Stir remaining ingredients into marinade. Broil meat 3" from heat, basting frequently while broiling until all marinade is used. Broil 20 minutes on each side for medium rare. Watch carefully - burns easily.
Preheat oven to 350°F. Combine flour, sugar, and eggs, beat well . Core the apples and cut them into thin slices. Grease a pan and dust it lightly with flour. Arrange all apple slices on the bottom of the pan. Pour the batter mixture over the apples. Bake for 25 - 30 minutes. Cool. May be served warm or at room temperature.
Preheat oven to 300 degrees. Butter an 8-inch square baking pan. Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside. In a mixing bowl combine the dry ingredients. In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine. In a separate bowl, beat the egg whites until (soft peaks) form. Start by stirring one third of the egg whites into the batter to lighten, gently fold in the the remaining egg whites. Note: the batter will be thin. Pour the batter into buttered baking pan and bake until golden 35-40 minutes. Serve warm or at room temperature. If desired, garnish the top of each serving with a dollop of real whipped cream and/or a few strands of zest and a whole mint leaf or lemon verbena leaf. Note: The consistency of this dessert is more pudding-like than cake-like. It will firm up slightly once it cools. I discovered it's best to let the cake sit for about 10-15 minutes after removing from the oven. Before serving, take a wet knife and run it around the edges of the pan to gently loosen the cake.
Squeeze 1/2 of lime over shrimp and rinse. Heat canola oil in a large frying pan over medium heat. Add thyme and pepper, heat for 1 minute. Add garlic and shrimp, stir. Cook for 3 minutes then turn shrimp. Add butter and salt, cook for an additional 2 minute. Squeeze the other half of lime over the shrimp, remove from heat. Sprinkle with scallion to garnish.
Combine the banana, milk, Splenda and cocoa in a sauce pan over medium heat, bring to a boil. Stir constantly for 1 minute. Add vanilla, then peanut butter and then oatmeal. Remove from heat & mix well. Before the mixture has time to harden, quickly drop onto was paper using a dinner spoon. Allow to cool at room temperature, enjoy.
Combine butter and brown sugar. Add egg and vanilla. Combine flour, baking soda, and salt. Add to butter-sugar mixture, combining well. Stir in chocolate chips and pecans. Spread into a greased and floured 8" square pan and bake at 350 degrees for 25-30 minutes. Cool and cut into squares.
Prepare linguine according to package directions. In sautee pan or large skillet, heat butter and olive oil over medium heat. Add minced garlic, stirring. Immediately go to next step. Add scallops, stirring constantly. Cook until opaque (approx 2 minutes). Remove scallops while retaining juices in skillet. Add lemon juice and stock to skillet. Bring to a boil and cook, reducing liquid to 5 cups (approx 8-10 minutes). Once liquid is reduced, add onions, parsley and dill, reducing heat. Simmer, uncovered, for approx 1 minute. Add scallops back to the skillet and heat through. Pour scallops and all liquid over linguine and serve. Pepper to taste (optional). Garnish with fresh grated romano cheese (optional, as this will add more fat).
Score the steaks in a diamond pattern on both sides. Mix rosemary, garlic, oil, lemon peel, and pepper in a small bowl. Rub the mixture onto the surface of the steaks. Cover and refrigerate for 1 hour. Grill the steaks until thermometer registers 145 (for medium-rare). Cut the steaks diagonally into 1/2" thick slices. Garnish if desired.
Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
Into a mug, place the coffee and sugar. Mix in a couple of drops of tepid water and stir until the mixture looks like black cake dough. Keep mixing until it turns white, or yellow, then fill with boiling water. By oxygenating the coffee, you end up with a creamy yellow drink with foam on top.
Heat Italian dressing in large skillet on medium heat. Add yellow onions; cook 15 to 20 minutes or until browned and caramelized, stirring occasionally. Stir in pepper. Cool. Mix miracle whip dressing and cream cheese in medium bowl until well blended. Add caramelized onions and green onions; mix well. Serve at room temperature with the crackers.
Brown beef and onion together, seasoning with garlic salt, then drain. While beef is cooking, cut Velveeta up into small cubes. Put Velveeta, beef, and Rotel into a crockpot and cook on high until Velveeta is melted, stirring occasionally. Turn to low to keep warm. Serve with tortilla chips.
Remove any bits of skin and bone from the chicken breast. Cut it into serving-size slices, about 1/4 to 1/2 inch thick. Pound it with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick and trim. Prepare a marinade out of the onion juice that was processed from the onion. To this add: olive oil, salt, red chili and pepper, and soak the meat in this marinade overnight. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of the skewer. The tomato is put on the skewer whole at the end.
In a bowl, combine the first 7 ingredients; mix well. Shape into 8 patties. Grill the burgers, uncovered, over medium-hot heat for 3 minutes on each side. Brush with soy sauce. Contiinue grilling for 4-6 minutes or until juices run clear, basting several times. During the last 4 minutes, grill the pineapple slices until browned, turning once. Serve burgers and pineapple on buns with lettuce and condiments of your choice.
Heat oil in large, nonstick skillet over medium high heat. Add onion, celery,fennel, and garlic. Saute 5 minutes or until tender. Stir in raisins, and next 8 ingredients, (through artichokes). Bring to a simmer; cook over medium low heat 5 minutes or until liquid almost evaporates. Sprinkle with parsley. Serve chilled or at room temperature. Serving size: 1/4 cup.
Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly. Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat. Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd. Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.
Soak dried New Mexican chiles in boiling water for 30 minutes. Remove chiles from water, dry off, and chop finely, discarding stem and seeds; set aside. Brown ribs in oil in skillet over medium heat on both sides. Place browned ribs in the bottom of the crock pot. Toast cumin seeds in a small dry skillet until just fragrant but do not burn; allow to cool. Stir together oregano, salt, pepper, chopped tomatoes, vinegar, chopped chiles, and toasted cumin seeds in a small bowl. Pour mixture over ribs in crock pot. Spread garlic cloves over the top of sauce. Cover crock pot and cook on low for 8 hours or on high for 4 hours or until ribs are done and tender. Serve ribs with sauce.
Using layered cheesecloth, strain the whey from the yogurt overnight to make yogurt cheese. Preheat the oven to 300°F and place an oven safe dish containing warm water on the lowest rack. In a large mixing bowl, cream together the cream cheese and sugar. Fold in yogurt cheese, egg whites, flour and vanilla until well combined. Pour into a non-stick spring form pan and bake on the highest oven rack for one hour. Turn off the oven and allow the cheesecake to cool for 30 minutes with the door ajar. Remove from oven and chill for at least 2 hours before serving.