HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium pot over med-high heat, combine the rice, chicken stock, orange zest, and 1 tablespoon oil. Bring the liquid up to a bubble and then decrease heat to low; cover the pot. Simmer the rice until it has absorbed all the liquid, about 20 minutes. While the rice is cooking, place a large skillet over med-high heat with the remaining 2 tablespoons oil. Season the chicken with salt and pepper, and saute until golden brown and cooked through, 7-8 minutes. Remove the chicken from the skillet and reserve on a plate. Return the skillet to med-high heat and add the red and green peppers, garlic, ginger, and onion to the pan. Saute for 4-5 minutes, until the vegetables are tender. Season the veggies with salt and pepper, and push everything over to one side of the pan. Add the butter to the pan, and as it is melting, sprinkle the flour over it; cook for about 30 seconds. Add the wine, tamari, and five-spice powder and stir to combine. Return the chicken to the pan and simmer until the sauce is thickened and the chicken is heated through, 2-3 minutes more. Fluff the rice with a fork and stir in the scallions and orange juice. Serve the stir-fry over the rice.
melt butter in saucepan, add sweetened condensed milk and milk and mix well. Add shredded cheese and stir constantly until cheese melts. Empty bag of potatoes into a casserole dish that has been coated with cooking spray. Cover potatoes with sauce and bake in oven at 350 degrees for 45 minutes.
Fry the onion in oil until golden, add the mushrooms and cook until soft. Add the mushroom cube dissolved in water. Cook a further few minutes, and add the cornflour paste to thicken, if needed. (Rivka's comment-- I like the consistency to be fairly thick and creamy, but if you prefer it thinner just add a little water.) To make the cases: Roll our the pastry and cut into circles with a cookie cutter-- you will need to make double the amount of circles than cases needed. Cut half the circles with a smaller circle cutter to make an O shape in the center. Brush a beaten egg on to the surface of the solid circles, then lay the O shaped circles on tipe and brush again with the egg. Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour. Cool and fill with the warm filling and serve.
In a large pot of boiling salted water, cook pasta until al dente. Drain. Meanwhile, in a large skillet, combine cream and wine. Bring to a boil, add peas, and return to a boil. Reduce heat to medium and cook uncovered until sauce is slightly reduce and peas are tender, 2-3 minutes. Add scallions and dill to sauce and whisk in mustard. Add salmon and cook until fish is opaque, about 1 minute. Season with salt and pepper. Spoon sauce over bow ties and serve.
Completely line 13x9-inch (3.5L) baking pan with foil. Arrange a single layer of crackers over bottom of pan. Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of pan is covered.) In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil. Remove from heat; pour evenly over crackers in pan. Bake in 400F (200C) oven 5 minutes. Remove from oven; sprinkle with chocolate chips. When chips are soft, spread over top. Sprinkle with nuts. Chill until chocolate is set. Break into pieces to serve. Store in refrigerator.
Mix the egg, mustard and sugar together. Add the vinegar and beef liquor. Heat gently without boiling. Serve hot or cold with hot or cold corned beef.
Stir honey with rum in the glass drink is to be served inches Add lemon juice and ice. Stir and serve.
Sprinkle chicken with salt and pepper. In 12 inch skillet brown chicken in cooking oil about 15 minutes. Add onion and garlic; cook 5 minutes more. Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender. Remove chicken to platter, keep warm. Measure pan juices; add water to make 2 cups. Return to skillet. Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly. Spoon some sauce over chicken; pass remainding sauce.
Heat oil in a skillet and brown roast on all side; remove from pan. In the same skillet saute' carrots, onion and garlic for three minutes. Put veggies in crock pot and place roast on top. Combine remaining ingredients (except noodles) and pour over roast. Cook on low 10- 12 hours or high for 5- 6 hours. Shred beef and return to gravy. Serve over hot buttered noodles.
First prepare the marinade. Combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 30 minutes. Heat a 12-inch skillet (or wok) over high heat until very hot. Add 1 teaspoon canola oil coating pan. Add about half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely and set aside. Add remaining 1 teaspoon oil to pan. Stir fry green onions, garlic, ginger, mushrooms, and red pepper flakes until just fragrant, about 45 seconds. Add broccoli and 1/4 cup broth to pan, cover and steam 5 to 6 minutes. To prepare sauce, combine all ingredients in a small jar; shake well. When broccoli is crisp-tender, return beef and add sauce. Toss gently, cooking until sauce thickens slightly.
In a sauce pan, cook carrots just until cripsp-tender and then drain reserving 1/2 c of the cooking liquid. Place carrots in a 3 quart lightly greased casserole. Combine the mayonnaise, onion, horseradish and reserved cooking liquid. Spead evenly over carrots. Sprinkle with cheese. Toss bread crumbs with butter. Sprinkle over cheese. Bake uncovered at 350 for 30 minutes.
CUT 3 slits on the top of the chicken breasts (if frozen thaw first) and place in appropriately sized container. MIX dressing and parmesan cheese. POUR dressing/cheese mix over chicken and marinate for at least 30 minutes. Overnight is ideal. PREHEAT oven to 425 degrees F. COVER baking sheet with foil. PLACE marinade breasts on foil covered baking sheet. POUR leftover marinade on top of breasts. BAKE for 20 minutes.
In a large pot, sautee onion and garlic in olive oil until soft. Add half of the shrimp, in a blender along with the egg yolks, cream, white wine and fish stock. Add the onions and garlic and puree all. Add the mixture back to the pot and heat on low while stirring until the mixture thickens. Add old bay to taste. Add the other half of shrimp and heat until cooked through. (Can also cook these in the oven for a few mintues then add to the soup when cooked.). Season again to taste.
Set oven to 400 degrees F. Grease a 13 x 9-inch baking dish. Using your hands gently squeeze out as much excess water from the chicken pieces as possible, then dry using a paper towel/s. For glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using) until smooth. then add in honey, brown sugar, ketchup and chili sauce; whisk/mix until combined (taste the sauce if you prefer a slightly sweeter taste then add in more honey or brown sugar). In a small saucepan heat oil over medium-high heat. Add in onion and saute for about 3 minutes or until slightly softened, then add in the chopped garlic and chili flakes and cook for about 2 minutes. Add in the soy sauce mixture; bring to a simmer mixing constantly, cook until bubbly and thickened (the mixture will be fairly thick) set aside. Heat a small amount oil in a skillet over medium-high heat (you may lightly season the chicken with black pepper before browning if desired but do NOT salt). Add in chicken and brown on both sides; remove to prepared baking dish. Pour the sauce over the chicken then using your hands or tongs turn the chicken pieces to coat in the sauce (make certain that the chicken is facing skin side up). Bake uncovered for about 45 minutes or until completely cooked, basting with the pan glaze about halfway through cooking time. Serve with cooked rice.
Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour and salt together onto a sheet of waxed or parchment paper. In a separate bowl, mix the buttermilk and baking soda together. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk mixture, beginning and ending with the dry ingredients. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the vanilla. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter, vanilla and sour cream, and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Keep refrigerated until you are ready to frost the cake.
Mix all ingredients together. Pour into a greased and floured 11x3 loaf pan. Bake at 350°F for 1 hour, or until toothpick comes out clean. Mix the juice of 1 lemon and 1/2 cup white sugar together. Pour over the bread after removing from the oven and while it is still hot.
Whisk together soy sauce, garlic, ginger, and honey in a bowl. Remove and set aside 1/4 cup of mixture. Place salmon fillets in a shallow dish and pour marinade over top. Cover and chill 5 minutes. Heat sesame oil in large skillet over medium-high heat. Remove fillets from marinade; discard remaining marinade. Cook, skin side up, 5 minutes; turn and coat with reserved marinade. Cook 5 to 7 minutes more or until fish flakes with a fork. Top with green onions (optional).
Melt the butter (margarine) in a saucepan and add the onion and pimiento. Cook until the onion is wilted. Blend in the flour, salt and pepper. Stir in the milk and chicken broth; stir until it comes to a boil and has thickened. Stir in the chicken and parmesan cheese.
Position rack in top third of oven and preheat to 400°F Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine. Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour. Cut kugel into squares; serve hot alongside brisket.
In large dutch oven brown chicken legs, seasoned with salt and pepper and celery salt, in olive oil over med-high heat turning often with the lid on. Remove legs and take off skin, place chicken legs back in pot and add onion and garlic and let sweat until just translucent. Deglaze pot with wine for 2 minutes (being sure to scrape bottom of pot to remove bits) add carrots, then turn heat down to medium cook until wine becomes thick. Pour in tomatoes and sauce and add spices. Reduce heat and simmer for minimum hour to 2 hours. Serve over favorite pasta along side a large garden salad and garlic bread. Top dish with freshly grated romano or parmesan cheese.
Wash beans and break ends off, leaving beans whole. Mix beans, onion, garlic and pecans in a bowl. Coat mixture with olive oil. Spread in baking pan. Bake 20 minutes at 400 degrees, until beans are slightly browned. Enjoy.
Cut the avocados in half length-wise; discard the pit. Scoop out the avocado, and put into a medium-sized bowl. Add the lemon juice, and mash well with a fork. Add the mayo and salt & pepper. Chop 1/2 a red onion finely and add to the bowl. Mix all ingredients together well (mashing again to make sure it's well mixed). Cut the swiss cheese into 2" square pieces. Assemble your crackers. Layer a saltine, a tsp of the guacamole mix, and a piece of the swiss cheese. Enjoy!
Preheat oven to 200°C Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly. Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients. Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough. Spoon the mixture evenly into the muffin cases. Bake for 15-20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.
Put cream cheese in mixer bowl to soften. Clean and remove roots, then slice green onions thinly. Use all the white tips, most of the light green parts, and slice two or three using the dark green tops for some color. It should be 1/4-1/2 c of onion bits, to your taste. Set aside. Start beating cream cheese with mixer, adding milk slowly, until the mixture is smooth and creamy. You may need more or less milk to get the consistency you want. Add Bon Appetit using more or less, to your taste and/or any other spices or herbs you want to use. Add green onions and mix until they're evenly distributed. Taste and add more seasoning or more milk, as needed. If you add shrimp, do it last, so they don't get too broken up. Chill for 1-2 hrs or overnight to let the flavors blend-that never happens at our house, lol, but it does taste better the next day if you can wait! In a pinch, I have used regular onions, chopped fine. I have even used dehydrated onion flakes, soaked in the milk. This is a very versatile and forgiving recipe. Have fun with it!
For the cake:. Heat oven to 350°F Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes. Spread into 2 parchment lined or greased and lightly floured 9 by 1-1/2" round cake pans. Bake at 350°F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks. When completely cool, frost with Chocolate Butter Cream Frosting. See below. For the frosting: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake.
*Reduced or fat free ingredients it will change the overall flavor and consistency so keep that in mind if reviewing :)*. Boil potatoes with skin on and 1 bay leaf for about 20-25 minutes (make sure you do not over boil your potatoes, they still need to be firm enough to grate). Prep or cook time doesn't include boil time. Peel and grate cooled potatoes into your 9x13 baking dish. In a saucepan heat butter, coc soup, sour cream, 1 c cheese, onions and chilies; stir until ingredients have melted or are well combined. S & P to taste. Add grated potatoes to saucepan and mix until blended. Add 5 oz milk or just enough that mixture isn't too wet. Spoon into the 9x13 baking dish. Top with remaining cheese and bake @ 350 degrees for 20 minutes Optional: If you like a little crunch, add corn flakes or broken potato chips to the top of the cheese.
For the shrimp: Marinate the shrimp with the salt, cooking wine and cornstarch and set aside. Add the oil just before cooking to prevent the shrimp from sticking together. For the sauce: Mix all the ingredients together and set aside. For the lo mein: Heat a frying pan with 1/2 cup oil. Once the oil is hot enough, carefully add the marinated shrimp. When the shrimp is pink, remove and set aside. Drain all the oil but 2 tab. Add the onions, green onions and the carrots on medium-high heat and saute for 2 minute Lower the heat and add the checken broth. Cook until the onions and carrots are tender. Add the beat sprouts, shrimp, noodles and sauce. Toss over high heat to blend, and serve.
Bring chicken broth to boil in 2 quart saucepan. Add macaroni and carrots and simmer 7 minutes, stirring occasionally. Remove from heat and set aside. Saute onion in butter in 3 quart saucepan. Reduce heat to low and blend in flour. Gradually add milk and stir in macaroni mixture. Cook, stirring constantly, until thickened. Remove from heat. Add cheese; stir until melted.
Sprinkle lemon juice over apple slices. Combine sugar, salt, flour,cinnamon and nutmeg in a mixing bowl. Sprinkle over apple slices. Toss apples and flour mixture until apple slices are fully coated. Arrange into bottom prepared crust. Dot with margarine. Cover with top crust and fold under and crimp. Cut slits into top crust and dust with sugar if desired. Bake at 375°F for 50 minutes.
Preheat oven to 425*F. Spray nonstick pan with cooking spray. COmbine bread crumbs, cheese, parsley, and lemon zest in a medium bowl; transfer to sheet of wax paper. Sprinkle chicken with salt and pepper, spread both sides with mayo. Coat chicken on both sides with crumbs. Arrange chicken on baking pan, spray tops lightly with nonstick spray. Bake until golden and cooked through, about 20-25 minute (do not turn).
Heat oil over low heat, add onion, carrots & garlic, cover & cook for 10 min., cool. In a large bowl mix the beef & pork, then mix in the onion, carrot & garlic. I mix the seasonings with a beaten egg then add that & the bread crumbs to the meat, try not to overmix. Form into a long loaf shape & place in a greased pan, I used a 9/13 in pan. Bake at 325 for 50 minute. Meanwhile make the glaze, combine the coffee, bourbon, brown sugar & soy sauce, cook over med. high heat, stir frequently until the liquid is reduced by half. Add catsup & worcestershire sauce, stir & simmer for 10 minute. When meatloaf is done drain off all the liquid, liberally brush on the glaze, it says to return to the oven for 10 minute to brown, I ended up putting it under the broiler for this. Remove from oven & let rest for 10 minute before slicing. Make sure that you save enough of the glaze to put on the slices.
Preheat oven to 350 and grease 9x13 pan. Mix cream cheese, onion and 1.5 cups cheese. Mix in garlic, 1/4 tsp cumin and parsley, then and chicken. In medium saucepan melt butter, then stir in flour. Gradually add broth and bring to a boil, 2 minutes or until thick. Remove from heat. Stur in 1 cup cheese, sour cream, chilies, thyme, salt, pepper and 1/2 tsp cumin. Spread 1/2 cup of cooked mixture into greased pan. Top with 6 tortilla halves, 1/3 of the cream cheese mixture, and 1/4 of the remaining cooked mixture (I spread these evenly with my hands). Repeat these layers twice, then top off with the last 6 tortilla halves, then remainder of cooked mixture, and top with 1/2 cup cheese. Cover, bake at 350 for 30 minutes, then bake uncovered for 10 minutes.
In a slow cooker, toss the onions with the butter and sugar. Cook, covered, on high heat, until the edges begin to brown, about 90 minutes. In a large skillet over medium-high heat, warm the oil until shimmering, about 1 minute. Add the beef and brown, stirring occasionally, 5-7 minutes. Transfer the beef to the slow cooker. Add the sherry to the skillet and scrape up the browned bits. Add the pan juices to the slow cooker along with the broth, Worcertershire sauce, salt, thyme, bay leaf, and pepper to taste. Simmer, covered for 2-1/2 hours on high heat or 7 hours on low. Uncover and simmer for 1 hour more, until thick. Remove the bay leaf. When ready to serve, turn on the broiler. Ladle the soup into flameproof bowls and divide the cheese over the tops. Place the bowls on a baking sheet and broil until the cheese is melted and bubbling, about 3 minutes. Serve hot.
Combine bread crumbs, garlic powder, cheese and parsley in medium bowl. Rub each fillet with lemon juice. Coat fillets evenly in bread crumb mixture. Place fillets on baking pan lined with waxed or parchment paper. Drizzle olive oil over fillets. Bake in oven for 10-15 minutes or until fillets are cooked through.
Mix thoroughly and cover. Let stand at least 6 hours before using. Scoop batter into muffin tin wells and fill to about 2/3 full (usually an ice cream scoop is the right size). Bake 12- 15 minutes at 375. Batter will keep in fridge for 6 weeks. If you want to half this recipe. Use 4 1/2 cups bran cereal and half of all other ingredients.
In medium mixing bowl, combine all ingredients together. Form pieces into medium sized balls then place on cutting board and press into patties (makes about 6 to 8). Place on grill or put into foil and place packets onto hot coals in a campfire or cook anyway you like to make burgers. Cook for about 10 to 15 minutes or to your liking. Garnish burgers with your favorite toppings like bacon, cheese, mushrooms or whatever you prefer and enjoy.
Fish: Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well. Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours. Salsa: In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well. Add the vinegar mix to the cucumber and the chopped mint. Toss it all together and set aside. Preheat oven to 180 degrees (350 fahrenheit). In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil. Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish). place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.
Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
Preheat oven to 350. Brown ground sirloin, drain well. Finely dice up onion and cook in pan with drained sirloin, drain again. In a 13x9 in pan combine beans, sirloin and onions, mix well. Add mustard, garlic salt, HALF of chili seasoning and pepper. Mix well. Chop up into slices Spam and put on top of casserole. Bake for 45 min to 1 hour, until Spam turns golden brown.