HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop up bell pepper (discard seeds) into bite sized pieces. Chop or slice onion. In wok or skillet over medium low heat add olive oil. Saute onion for 15 minutes or until translucent. Stir frequently. Add 1 tablespoon soy sauce and worcestershire sauce. Add bell pepper and saute for an additional 15 minutes or until bell pepper is tender. Remove onion & peppers from the heat and set aside. Add butter to wok or skillet and then mushrooms. Saute until tender about 15 minutes. Stir frequently. Add garlic salt & pepper. Add peppers & onion mixture back into the wok and mix with mushrooms. Add 1 tablespoon soy sauce stir until fluid coats peppers, mushrooms and onions.
Sift the flour, salt and sugar into a bowl. Stir in the yeast, (this should be 1 dessert spoon but Zaar doesn't like it -- so it's about half a tbsp) oil and water. Mix to a dough. Add more liquid if kneaded (depends on the dough you're using) but be careful. Turn the dough out and knead it for 10 minutes on a lightly floured surface. Place in an oiled bowl in a warm place (window sill / airing cupboard) for about an hour to double in bulk. Cover it with cling film or a wet tea towel to stop it from forming a crust. (If it does, then knead it some more to get rid of it - but it will then need more proving time to get the air back). Roll the dough out into a rough oval shape about 1cm thick, and place onto an oiled baking tray. Make deep holes in the dough about 1 inch apart. Allow to rise for 20-30 minutes. Preheat the oven to 200C / 400F / GM6 Mix together the remaining oil, garlic and rosemary (leave to sit for a little while to flavour the oil). Spread over the surface of the bread, and cover with the chopped onion. Sprinkle over the salt, and then flick on some cold water to stop a skin from warming as it cooks. Bake for 25 minutes, and then cool on a wire rack.
In a mixing bowl, cream butter, shortening and sugars. Dissolve coffee in water. Add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon and salt. Gradually add to creamed mixture (dough will be sticky). Shape into two 6 1/2 inch rolls. Wrap each in plastic wrap. Refrigerate for 4 hours. Unwrap and cut into 1/4 inch slices. Place 2 inches apaprt on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until firm. Remove to wire racks to cool. In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halway, shake off excess. Place on waxed paper to harden.
Warm the tortilla on a microwave safe plate for 7 seconds. You can skip this, but the tortilla might crack. Spread peanut butter in a straight line down one side of the tortilla. Do not use too much or it will be a mess to eat. Drizzle honey over peanut butter. Add a bit to the opposite (not coated in peanut butter) edge of the tortilla to help the wrap stick together. Sprinkle chocolate chips over peanut butter and honey. Starting on the peanut butter coated side, tightly roll the tortilla. Press down the edge to seal it closed. Leave whole or cut into bite-size pieces. Enjoy!
Salt chicken breasts on both sides. Pour olive oil into a large, heavy fry pan and place on medium heat. When hot, place chicken breasts in pan and brown on both sides. Add garlic to pan and saute with chicken over low heat. Cut peppers into large strips and place in pan. Pour 12 oz white wine into pan and cook on medium heat until chicken is cooked through. If wine evaporates, add 4 oz more and continue to cook. Slice chicken and place on platter with the garlic slices and red pepper. Pour wine sauce over top and serve.
In a large bowl, whisk milk into pudding mix until dissolved completely. Set aside five minutes to thicken. Meanwhile, whisk eggs until well blended and frothy. Add cream, vanilla and cinnamon. Mix well. Fold the egg minture into the pudding mixture. Heat a skillet over medium heat. Spray with cooking spray and melt about 1T butter into the pan. Dip each slice of bread into the custard, coating both sides well. Cook each slice of bread in the melted butter, until golden, flipping to make sure both sides are done well. Serve with a dusting of powdered sugar and your favorite maple syrup or fresh berries.
1. Pat beef dry with paper towels. 2. In a large bowl, mix arrowroot, 1/2 tablespoon salt, and 1 teaspoon black pepper. Add the beef and toss until coated. 3. Heat a soup pot or Dutch oven over medium heat. Add the cooking fat and allow to melt, then add the beef and brown on all sides. Give the meat plenty of breathing room so it forms a nice crust; you might have to cook it in batches. As it browns, remove to a bowl. 4. When the meat is browned, add the onion, carrot, celery, and garlic to the same pot. (If it's dry, add another teaspoon or two of cooking fat.). 5. Saute the vegetables until they are soft and golden, about 10 minutes. 6. Add the tomato paste, 1 teaspoon of salt, 1/2 teaspoon black pepper, bay leaves, and thyme. Cook, stirring often, about 2 minutes. 7. Pour in the broth and stir to combine. 8. Add the beef and accumulated juices to the pot. 9. Cover and simmer for 1 hour. 10. Add the potatoes to the pot and simmer another hour, until the meat and potatoes are tender. 11. Simmer uncovered for 5-10 minutes to thicken the gravy, then sprinkle with minced parsley before serving.
Bring milk to 100 degrees (try microwaving 20 seconds on high). Sprinkle the yeast over the milk, let stand 5 minutes. Stir to dissolve. Mix flours, flax, oatmeal and salt in a large bowl. make a well in the center and pour in dissolved yeast. Draw enough flour into the yeast to make a soft paste. Cover and let paste "sponge" for 20 minutes. Combine egg white and oil in a glass measuring cup, wisk to incorporate. add enough water to make 1 cup total. Slowly pour water mixture into flour to form a firm, moist dough. You may need to add more flour if the dough is to sticky, do this 1 tsp at a time. Turn dough onto floured surface and knead about 10 minutes. flatten dough stightly with your hands and shape the dough for a loaf pan. Grease a 8" x 4" loaf pan with oil. place dough seam side down. cover with a dish towel and proof for 60 minutes. OPTIONAL after 30 minute proof: With a sharp knife or razor blade make a 1/2 inch slit down the center of the loaf. Preheat oven to 425, bake loaf for 20 minutes, reduce heat to 400 and bake an additional 15 minutes. NOTE: This can all be done with your upright mixer and a dough hook.
Place ingedients in shaker. Shake well. Strain into cocktail glass. The Savoy recommends Bacardi.
Heat grill to medium. In a small bowl, whisk the lemon juice with 1/2 cup olive; add thyme, salt and pepper. Brush both sides of fillets generously with lemon mixture and place each in a banana leaf. Place 4 lemon slices and a sprig of thyme on each fillet. With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish. Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string. Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK). While the fish grills, saute garlic in 1 Tbs olive oil over medium-high heat about 1 minute. Add the onions through tomatoes and saute about 5 minutes until vegetables are tender; season with salt and pepper. To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.
Heat oil in the wok. Add onion and stir-fry until golden. Add chicken and stir-fry until browned. Add the garlic, ginger, honey, fish sauce, soy sauce, and five-spice powder. Toss to combine. Cook until chicken is nicely glazed and heated through. Place on serving platter and garnish with cilantro sprigs.
Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator of freezer. You can also use a food grinder for the food processor step. The grinder is my preferred method, becaue that's how my Mom made it so many many years ago.
Heat oil in a saute pan. Add the beef and cook on high heat for 30-60 seconds or until cooked. Beef should be lightly browned around the edges and gray throughout the rest of the surface. Add your garlic and toss. Add the rice wine, soy sauce, and sugar. Bring to a boil. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef. The saute pan should be "dry" (no flowing sauce) before proceeding onto the next step. Add the green onion sticks and toss to incorporate into the beef. A few tosses are all that are needed; do not wilt the green onion sticks! Finish with sesame oil. Serve and enjoy!
Bring your stock to the boil, add the leeks, carrots and bay leaf. Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender. Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking. Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.
Place all ingredients in bread pan in order recommended by manufacturer. Bake on regular cycle. This will also work on rapid bake cycles.
Mix graham wafer crumbs and margarine together; put in bottom of pan as a crust. Mix pineapple, dry pudding and lemon juice together. Put 1/2 of Lucky Whip with pineapple mixture; spread over crust. Spread the rest of the Lucky Whip on top, then put toasted coconut on top. Chill.
Saute sausage and garlic in olive oil until browned. Add tomato paste, vinegar, tomatoes, and seasonings. Cover & simmer for 15 minutes. Combine with pasta in 9x13 pan. Top with cheese and bake at 350 degrees for 25 minutes.
Wash and dry spinach. Whip together ingredients. Add to spinach and toss lightly. Add berries onions and pecans. Toss lightly and serve.
Cook penne according to pkg. directions; drain and place in serving bowl or dish. Meanwhile, heat grill. In large bowl, combine shrimp, zucchini, tomatoes and 1/4 cups of the pesto; stir gently to coat well. Thread shrimp, zucchini and tomatoes onto skewers. When grill is heated, place skewers on grill over medium heat. Cook 6 to 8 minutes or until shrimp are pink and opaque, and vegetables are crisp tender, turning once. Remove shrimp and vegetables from skewers; add to penne. Add remaining 1/4 cup pesto, toss gently to mix. Sprinkle with parmesan cheese.
Preheat oven to 425 degrees F. Grease a cookie sheet with non-stick spray. Mix all ingredients together by hand and form into 1 1/2 inch round meatballs. Bake for 10-15 minutes, until no longer pink in the middle. Enjoy with spaghetti and tomato sauce!
Bring all ingredients to a boil over mod heat. Reduce heat & simmer for 10 minutes. Strain into a serving jug or pot & pour into cappuccino style cups, adding a cinnamon stick to ea as desired. NOTE #1: The recipe did not say otherwise & my assumption is that unsweetened apple juice is preferred, but sweetened can be used at your option. NOTE #2: For the alcoholic version, replace 1/4 of the apple juice w/Calvados, added when the heat is reduced to simmer in Step 1 (DO NOT allow the Calvados to boil).
Mix corn - jalapeno and butter, then roast until slightly charred -- 450-425. (Fresh works best but frozen or canned ok). Mix all other ingredients. Add corn mixture and refrigerate 2-6 hours or overnight for best flavor. Omit the mayonnaise and top your tacos, serve as a salsa or side dish -- so good.
Cook the tuvar dal till tender then mash. Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too. Add the red chilli and coriander seeds. Add a 3 sprigs of curry leaves and the grated coconut and roast. They should all turn light brown and aromatic. Cool and grind to a fine paste with a little water. Heat 1 tblsp oil in a pan. Add the mustard seed. When they splutter add 1/2 tsp of urad dal and the hing. Fry for a minute. Add the onions and green chillies, slit and the rest of the curry leaves. Add your choice of vegetables Fry till you get a nice aroma. Add a little water. Cover and cook till the veges are done. Extract pulp from the tamarind and add to the vegetables. Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears. Add the mashed dal and the ground masala. Mix weel and add a little water if reqd. Simmer for a few mins. Serve with dosas, idlis or rice. And enjoy.
In a bowl, mix together the first 5 ingredients; set aside. Put 2 ham slices, 1/2 cup cabbage mixture, and 1 cheese slice on 6 bread slices; top with remaining slices of bread to make sandwiches. Spread outside of sandwiches with butter. Place sandwiches in hot skillet; cook for 1 minute or until golden; turn over and cook until golden and cheese begins to melt. Serve immediately.
Cook or steam broccoflower flowerets until fork-tender -- about 7-9 minutes; drain. While flowerets are cooking, combine in a large bowl, melted butter, mustard, lemon juice, salt and sugar and mix. Place cooked drained flowerets into bowl with the sauce and tooss to coat. Sprinkle with parmesan cheese and gently toss. Serve.
Cream butter and shortening adding sugar gradually. Beat well, then beat in egg. Melt chocolate in double boiler; stir into creamed mix. In a separate bowl, sift dry ingredients together (flour, baking soda, salt). Add to chocolate mix alternatively with milk. Mix well. Stir in vanilla and chocolate chips and/or walnuts, if desired. Use teaspoons to drop onto ungreased cookie sheet. (I like bigger cookies so I use tablespoons.). Bake 8-10 minutes at 350°. Cool and frost.
Open the tofu slice into cubes or slabs depending on preference; wrap in kitchen towel. Try to get as much water out as you can by changing the towels when they are damp. The tofu needs to be as dry as possible for this recipe. Coat the tofu with egg or sweet chili sauce depending on which you are using and then roll in the panko gently patting the breadcrumbs on. Fry until crisp and golden brown. Drain on kitchen towel and serve with your choice of sauce.
Saute sausage in 1 T. olive oil until thoroughly cooked. Drain and reserve. Add 1 T. olive oil and saute onion until translucent. Add white wine and reduce by half. Add both kinds of the tomatoes,spices,herbs and cooked sausage and cook 45 minutes. Add cream and Parmesan and cook until thickened. Cook pasta according to package directions. Toss pasta with sauce until coated. . Garnish with fresh basil and serve.
Cook the pasta in a large pot of boiling salted water until al dente. Drain, oil lightly and set aside. Meanwhile, combine all ingredients except the flour in a bowl. Season with salt and pepper. Dust a cookie sheet with flour. With your hands lightly oiled, shape the mixture into meatballs, about 15 ml (1 tablespoon) each. Arrange them on the sheet and dust with flour. In the same pot used for cooking the pasta, brown the meatballs in the oil. Add the broth and the cream. Bring to a boil, reduce the heat and simmer gently until the meatballs are cooked through. Return the pasta to the pot and add the cheese. Stir to combine and heat through. Adjust the seasoning. Add broth if necessary. Sprinkle each serving with basil.
Put miso paste in a bowl. Add sugar and mix well. Add the other ingredients in to the bowl and stir well. Using a blender, puree ingredients.
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST): Combine all ingredients thoroughly. Yield: 2/3 cup. DIRECTIONS: Preheat the grill over low heat. For the foil pouches: place the pieces of foil on a flat surface. Place a piece of cheesecloth over the piece of foil. Place a dozen of the clams over each piece of cheesecloth. Continue layering with the potatoes, corn, onions, hot dogs and sausage links. Seasone with Creole Seasoning. Pour some of the beer into each pouch. Wrap each pouch up tightly and place on the grill. Cook the pouches for about 20 minutes or until the potatoes are tender and the clams open up. Discard any shells that do not open. Place each pouch on a serving plate and with a sharp knife, slice the pouch open. Drizzle each pouch with the melted butter and garnish with parsley.
Cook Acine de Pepe according to box directions; drain and set aside to cool. Drain juice from canned fruit into a saucepan. Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened. Mix with the cooled pasta and refrigerate for a couple of hours. Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.
In a medium sauce pan, add adzuki beans and cover with enough water to fully submerge by at least 1 inch. Soak 2 to 3 hours or overnight. Drain and replace with water. Over high-heat, bring to a boil. Reduce to low and allow to simmer for 1.5 hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans s Once cooked, drain and allow to cool slightly. Line a 8x8-inch (20x20-cm) cake pan with parchment paper; set aside. In a food processor fitted with a metal blade, add warm beans; blend until smooth and no clumps remain. Add peanut butter, maple syrup, vanilla extract and salt. Pulse until well combined. In a large mixing bowl add bean mixture, cocoa powder and melted butter; mix until well combined. Press into lined cake pan; refrigerate 1 hour before slicing into 2-inch squares.
Mis the first six ingredients and mound onto muffins. Top with tomato slices. Combine 1/2 cup mayonnaise and cheese; spread over sandwiches. Broil until they puff.
Using whisk, mix dry ingredients in mixing bowl. Use above mixed dry ingredients in recipes calling for a box of Jiffy Corn Muffin Mix. If making corn muffins:. Preheat oven to 400-F. Stir in milk and egg. Stir until lumps are gone. Fill standard muffin cups half full. Bake 15-20 minutes or until muffin tops are slightly browned. Makes 6 muffins.
Cook the beef in the water with the salt over moderate heat for 1 hour. Remove the beef, cool and pull meat into shreds. Heat oil in skillet and fry the onions, tomato, and bell pepper for 2 minutes. Add beef shreds and pepper and continue to fry for 3 minutes more. Add sour orange juice and mix well. Fry for 2 minutes more. Serve with tortillas.
In a large bowl, mix in the eggs, green onions and salt. While mixing with a wood spoon add the flour, corn starch, baking powder and milk until you get a batter similar to thick cake batter. Preheat a deep-fat fryer to 350 degrees. Using two tablespoons, take a spoon of batter and scrape off the batter into the fryer using the second spoon. Fry about six doughnuts each time until golden brown, about 3 to 4 minutes, flipping just once for overall browning. (The doughnut will flip by itself). Remove the doughnuts from the oil and drain and serve.
Bar directions:. All Xylitol measurements refer to the measurement of the dry powder, not the melted liquid. Melt the xylitol. It takes about 10 minutes for my microwave to melt the xylitol, but microwave times vary. It will be as clear as water when melted - don't let it boil! It's okay to stir it occasionally while melting it. Your wooden spoon will get a crusty layer that washes off easily. Xylitol isn't sticky even when hardened and clean up is a breeze! The xylitol when melted is very, very hot. Be careful and use something that can withstand the temperature - I've used ordinary glass mixing bowls and pyrex measuring bowls without problems. Plastic would probably melt. 2 cups of crystal Xylitol will be less than 2 cups of melted Xylitol - that's okay. It's sweeter than sugar! USE OVEN MITS WHEN HANDLING YOUR BOWL OF MELTED XYLITOL. It's that hot. In a mixer, blend all ingredients together except the xylitol, flour, gluten and eggs. Slowly pour the melted xylitol 'syrup' into the mixing bowl and mix. Add flour and gluten. Pour mixture into a 10x15x2 cake pan - spray first with cooking spray. Bake at 350 degrees for about 25 to 30 minutes or until toothpick inserted in the center comes out clean. Allow to cool. Frosting Directions:. I've had the hardest time adapting frosting to the Xylitol. I kept trying to use the same volume of Xylitol crystals as sugar. By the time the melted mixture returned to room temperature, the darn stuff would be rock hard and inedible. However, if you don't melt the Xylitol and try to use the crystals creamed with your butter/margarine, it stays too crystallized and gives the frosting an unpleasantly crunchy texture. I've finally come upon the perfect balance. It's still very sweet but stays creamy when spread and it's so much better for you! So, melt your Xylitol as before. I use my small mixing bowl for this. I have to use oven mits to move the mixing bowl from the microwave to my mixer stand. Carefully add your butter or margarine. If you 'plop' it in, hot Xylitol splatters could burn you! Add Vanilla. Add the cream cheese in small dollops. Start the mixer at low speed. Mix until no visible 'lumps' of cream cheese are seen. Blend at low speed for 3-5 minutes. Allow frosting to cool on mixer stand. Periodically (every 5-10 minutes or so) turn the mixer on for short 3-5 minute bursts on slow speed. This seems to keep the cooling frosting creamy and prevent hard 'chunks' from forming. When cooled to room temperature, spread on your cooled pan of pumpkin bars. For me, if I start the frosting as soon as the bars start cooking, they're usually cooled and ready at the same time. Enjoy!
Mix all ingredients in a large soup pot. Bring to boil, reduce heat to low, and simmer uncovered, stirring frequently, for at leat 1 hour. Add water as necessary if it gets too thick.
Mix together the pork, cilantro, feta, curry paste, garlic, ginger, Jalapeno & cumin. Do not over handle the meat mixture or your burger will be tough. Divide the mixture into quarters, form patties, make a thumb print in the center of each patty. Cover and refridgerate for at least 10 minutes or up to 4 hours. Spray a skillet lightly with Pam and cook the burger over high heat for 1 minute, flip the burger, lower temperature to medium heat, cover pan and cook slowly on one side for 5 minutes. If you are adding mushrooms add them to the pan now. Flip the burger and continue cooking for a further 5 minutes. Serve with lettuce & tomato on a light toasted buttered bun. I really recommend adding some Mango chutney on the burger.
Mix all ingredients together, gently so as not to break the dumplings if using them. Spray 9x13 casserole dish. Bake in preheated 350°F oven for approximately 50 minutes or until potatoes are tender. To speed this up, I would cook on medium power in microwave for 20 minutes and then add the dumplings for the last 20 minutes in the traditional oven. If not using dumplings, serve with dinner rolls and tossed green salad.
Prepare the salad ingredients including peaches, green onions, avocado and corn and put all in a bowl, mixed well. Juice the lemons and add oil, sugar and salt. Whisk till blended. Pour dressing over salad just before serving.
Place all of the ingredients except for the oil in a large sauce pan. Bring to a boil and cook uncovered for 15 minutes. Pour the ingredients in a blender and blend on high for 5 minutes or when all of the chiles are completely pureed. Heat the oil on medium heat in the sauce pan you were using. Pour the chile back into the sauce pan and cook stirring occasionally for 10 minutes.
Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour over bread cubes. Stir in remaining ingredients. Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with cream or milk if desired. *To toast almonds, place nuts single layer on baking sheet. Bake in preheated 350°F oven, stirring occasionally, for 10 to 15 minutes.
Preheat oven to 425*F. Put asparagus in shallow roasting pan. Drizzle with oil and sprinkle salt & pepper. Toss to coat. Spread in single layer and bake 20 minute. After baking, sprinkle with lemon juice and chives.