HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the vegetable oil in a wok or deep frying pan (skillet) over a high heat until smoking. Add the garlic and ginger (gingerroot) and cook for 30 seconds then add the soy sauce and maple syrup. Add the salmon pieces, gently sir-fry (scramble-fry) for 2 minutes and then add the spring onions (green onions), capsicum (bell pepper) and snow peas (mange tout). Stir-fry 2 more minutes and then add the sesame oil and lime juice. Stir in cooked noodles and mix well and serve immediately.
Mix all salad ingredients together in a large bowl with a tight lid. Do not cook the Ramen Noodles. The vinegar in the salad dressing will cook the noodles. Put all dressing ingredients in a jar or similar container and shake well. Pour dressing over salad and refrigerate for several hours or overnight. Stir well before serving.
Mix and cook all ingredients about 15 minutes on medium heat. If Churn is not full, top it off, with whole milk.
Preheat ovent to 375. Combine all ingredients, mix well and bake for an hour, or until done in a loaf pan.
PREPARE THE BROTH USING THE FIRST 8 INGREDIENTS. Chop the onion and garlic in the food processor. Fry the onion and garlic in the oil. Add the stock, salt, pepper and soy sauce. Rinse Bok Choy, chop leaves off and add stems to soup. Simmer 5 minutes. Chop the leaves and add to the soup. Simmer for another 2 minutes. PREPARE THE PORK DUMPLINGS USING REMAINING INGREDIENTS. Mix all dumpling ingredients in a bowl. You may wrap spoonfuls of the pork mixture into dumpling wrappers, or just drop spoonfuls of pork mixture into simmering broth. Add dumplings to simmering broth. Simmer another 10 minutes.
Spread mayonnaise onto tortilla. Top with remaining ingredients; roll up tortilla. Place on microwaveable plate. Microwave on high for 1 minute or until velveeta is melted.
Separate the fennel fronds from the bulb and stems. Finely mince the fronds to yield 1/2 cup. Slice the fennel bulb and stems. Cut off 1 1/2 inches of the asparagus tips and set aside. Using a vegetable peeler, peel the tough skin off the asparagus stalks, then cut into 1-inch pieces. Heat oil in large saucepan over medium-high heat. Add sliced fennel stems, asparagus stalks, and onion and saute for 5 minutes. Add the rice or barley and broth, cover, and simmer over low heat 30 to 40 minutes, or until the rice or barley is very tender. Transfer saucepan contents to a blender or food processor and puree to the desired consistency in several batches if necessary. Return the puree to the pan and stir in 1 cup of the milk, the reserved fennel fronds, the asparagus tips, salt, and pepper. IF the soup seems too thick, stir in additional milk. Heat until the asparagus tips are crisp-tender, about 1 1/2 minutes.
1) Brown ground beef and taco seasoning, add potatoes and heat through until potatoes brown slightly. 2) Heat oil in large fry pan over medium heat until oil is warm, but not hot. Dip each tortilla in the warm oil for a few seconds to soften. Place a tablespoon of the potato and meat mixture in each tortilla and roll tightly. 3) Place filled taquitos in a 425 degree oven while reheating the oil to high. 3) After the oil is hot enough to crisp the taquitos, remove them from the oven and heat in small batches in the oil until crispy.
Preheat oven to 375°F. Cut cauliflower into smaller florets and sprinkle with 1 tablespoon olive oil. Roast on a baking sheet for 35-40 minutes or until tender. While cauliflower is roasting, put hot wing sauce and siracha into a small sauce pan and heat until boiling. Lower heat and simmer for 10 minutes. Add butter, stir until melted and allow to cool to room temperature. Heat a large saute pan with remaining oil. Add the cauliflower and saute until heated through, add the hot sauce and continue to cook for 1 minute, tossing continuously until fully coated. Serve immediately with blue cheese sprinkled on top.
Trim crusts from bread; set bread slices aside. Process crusts in a blender or food processor until finely crumbled. Set crumbs aside. Combine cream cheese and almond paste; beat at medium speed of an electric mixer until smooth. Spread the mixture evenly on 4 bread slices. Slice each sandwich diagonally to form 4 triangles. Combine eggs, milk, and vanilla. Dip each bread triangle into egg mixture, coat with crumbs, and dip again in egg mixture. Melt butter in a large skillet; add oil. Cook triangles over medium heat 4 minutes on each side until browned. Serve immediately. Yield: 4 servings.
Beat the egg yolks until thick and pale in color. In a small bowl, combine the matzo meal with the water or milk. Stir into the beaten yolks. Beat the egg whites with the salt until stiff. Fold into the yolk mixture. Gently stir in the apple. Heat 1/4- inch of oil or butter in a heavy skillet. Drop the batter by tablespoonful into the hot oil; flatten lightly with the back of the spoon. Fry the pancakes until golden, about 4 minutes. Turn and cook for about 3 minutes on the second side. Don't crowd the pan. Add more oil or butter to the skillet as needed. Drain the pancakes on paper towels and sprinkle with cinnamon. Serve with warmed honey, passed separately.
Sort and rinse beans. Place beans in a large Dutch oven. Add 2 quarts of cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand 1 hour. Drain and rinse beans. Return beans to the Dutch oven; add remaining water. Bring to a boil; reduce heat and simmer 40 minutes or until almost tender. Drain and reserve liquid. In a large bowl, mix together beans and remaining ingredients; pour into a 2 1/2 quart casserole dish. Cover and bake at 300 degrees for 2 1/2 hours or until tender. Stir occasionally; add reserved bean liquid if necessary.
Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them. Saute onion & garlic then remove to cool. If fish was frozen, squeeze "gently" to remove excess water. If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry. Dice fish & shrimp into peanut size chunks. Combine all ingredients & mix gently just until well blended. Shape the mixture into 6 fat crab cakes & shape into discs. Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes. To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat. Put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C).
Preheat the oven to 350 degrees F. In a Dutch oven on high heat sear the short ribs until browned then add soy sauce, hoisin, vinegar, garlic, ginger, 1/2 cup honey, water, green onion, crushed red pepper, and 2 tablespoons of the coconut or orange juice. Braise the ribs covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees. Drain the fat off of the cooking liquid and discard. In a bowl add the peanut butter and place into the microwave for 30 seconds to soften, add the hot sauce, honey and stir. Spread a thin layer of the peanut butter and honey mixture over the top of the rib and then coat with the crushed peanuts. Bake the peanut crusted ribs for another 10 minutes, until the short ribs are heated through and glazed. Serve over rice and pour a small ladle of the braising liquid on top of the ribs. Garnish with scallions.
Place 3 cans of green beans and one can of sliced mushrooms in a saucepan. Salt and pepper to taste. Heat thoroughly. Drain mixture and place back in saucepan. Stir in 1 jar of Cheese Whiz until desired consistency is achieved. Cheese will be runny but it will solidify when the mixture cools. Stir in 1/4 can of french fried onions and place mixture in a shallow baking dish. Put the remaining french fried onions on top of the casserole. Bake in oven, uncovered, at 350 degrees for 15-20 minutes until heated through. If you make ahead, wait to add the french fried onions until you are ready to reheat as they will become gooey.
Combine all the ingredients in a small bowl and mix well. Cover the bowl and let the sauce stand for an hour.
Add sausage to a hot pan and break it up to crumble it as you cook it. When the sausage is no longer pink, add the hash browns, seasonings and onion flakes. Cook the hash browns until they are slightly soft. Wisk some of the chicken broth with the gravy mix in a bowl and slowly add to the pot. Add the remaining chicken broth to the pot. Mix gently and bring to a rolling boil over med-high heat. Lower the heat to simmer and cook for an additional 15-20 minutes, or until hot all the way through.
Garlic chicken: Combine garlic, soy sauce, salt and olive oil. Marinate the chicken breasts in the garlic oil for 10-20 minutes. Grill the chicken breasts for 5-7 minutes on each side (discard unused marinade). Take cooked chicken and chill thoroughly. Cut chicken into 3/4 inch cubes, set aside and refrigerate. Clean and trim spinach, plunge the leaves into rapidly boiling water for 30 seconds. Transfer the spinach to ice water and stir gently till the spinach is thoroughly chilled. The spinach should be limp and deep dark green. Drain the spinach and wring out all excess water. Set aside in refrigerator to continue draining till time to assemble the pizza. Braised shallots: Cook shallots, stirring occasionally in olive oil over medium heat till lightly browned on all sides, about 3-4 minutes. Reduce heat to low, add thyme, water, salt and pepper and cover. Cook over low heat, covered for approximately 1/2 hour, stirring or tossing every 4-5 minutes. Drain and set aside. The shallots should be soft, translucent and light yellow-brown. Caramelized onions: Melt butter in a small non-stick skillet over medium heat and cook the onions, stirring, till they just begin to brown, 3-4 minutes. Add vinegar, reduce heat to medium-low and continue cooking for 10 minutes, stirring to prevent scorching. Add soy sauce and cook 5 to 10 minutes longer, stirring. When done, the onions should be quite limp and caramelized brown. To make pizza: Place the pizza stone in the center of the oven and preheat to 500 for one hour before cooking the pizza. Use a large spoon to spread 1 T mustard over the surface of the pizza dough within the rim. Place blanched spinach leaves over the mustard, forming a single layer. Spread 1/4 cup caramelized onions over the spinach and cover the onions with half the mozzarella. Evenly distribute half the grilled garlic chicken over the cheese. Place small cloves of shallot between the chicken pieces. Transfer the pizza to the oven; bake till the crust is crisp and golden and the cheese at the center is bubbly, 8-10 minutes. Repeat with remaining ingredients for a second pizza.
Fry chicken in butter (I used a large pot, as everything starts here before the slowcooker!) until chicken is white, add onion and garlic continue to fry until chicken is golden. Remove the chicken mix from the pot. Add milk, salt, pepper, chilli and flour in to the pot. Stir over medium heat until sauce thickens, turn heat down. Add cheese, stir until mixed evenly and add chicken mixture back into pot. Add pasta and stir until well combined. Pour everything into a greased crock pot and cook on high for 45 minutes to an hour, stirring halfway through, to ensure nothing sticks to the bottom. Stir it once more when done and serve.
Pour white wine into a non-metallic dish and add remaining ingredients. Marinate fish for at least one hour, turning occasionally. Grill on BBQ flesh side down for 5-6 mins, flip and finish cooking with skin side down, 5-6 mins or until fish flakes. Do not overcook or it will be dry!
Dice chicken into 1 inch cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour. Heat oil in wok, add chicken and stir fry until browned. Remove chicken and drain well. Stir fry ginger, onion, pepper and bamboo shoots for about 1 minute, until vegetables are crisp-tender. Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok. Bring to boil. Add chicken to boiling sauce. Stir fry chicken until coated with sauce. Add almonds, mix well and serve hot. Variation----------------------. Deep fry slivered almonds in vegetable oil for 2 to 3 minutes to crisp them up. Drain well on paper towel. Let stand for 5 minutes before using.
Mix together everything except for 1/2 the barbecue sauce. Grill on barbecue. While grilling add rest of the barbecue sauce.
Preaheat oven to 350 degrees F. Lightly grease a cookie sheet (or line with parchment paper) & set aside. In a medium mixing bowl sift together the flour, salt & baking powder. Place the egg, stevia & vanilla in a large mixing bowl & beat well with a wooden spoon or hand-held electric mixer. Slowly add the butter, continuing to beat until the mixture is smooth & creamy. Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips. Drop heaping teaspoons of batter onto the cookie sheet about 2-inches apart. Bake 20-25 minutes or until the cookies are golden brown.
Pour 1/2 cup of water in 1 2 quart sauce pan. Add all the ingredients except the garbanzo bean flour. Whisk in the garbanzo bean flour to make a paste. Whisk in slowly the remaining water. Bring to a boil over medium heat, stirring occasionally. Continue stirring and simmer for 3 minutes. Remove from heat, cover and cool. Use as a sandwich spread or as a dip. Note: quantities of lemon juice, salt and garlic can be adjusted to preference.
Dissolve sugar in water in a medium pot. When it reaches the simmer, add the vinegar and mint. Simmer slowly for 30 minutes. Strain into a storage bottle. Can be kept at room temperature indefinitely if sealed. To drink, mix 2 tablespoons of syrup with 1 cup of cold or hot water. Sugar-free variation: Increase water to 3 cups. Simmer water, mint and vinegar for 30 minutes. When cool, add 80-90 1-gram packets (to taste) of aspartame-based sweetner (Equal or similar brand).
In a large fryng pan put the oil and green bell pepper. Cook over medium heat, stirring often. When the green bell pepper is half cooked, add the sliced mushrooms and keep stirring until the liquid has evaporated and the mushrooms are cooked. Lightly season with salt and pepper. Turn off heat and let cool. After the mixture has cooled, stir in the tomato sauce, Italian seasonings, garlic powder, sliced olives and the mozzarella cheese. Mix well and set aside. Take out a large baking sheet with sides, like one that you would use to bake cookies. Split open the bagels, laying them down, split side up, on the baking sheet. Add around 2 Table. of the vegetable/cheese mixture on top of each bagel half. You may have enough filling to make more bagels. Place the baking sheet with the bagels, in the freezer for about 4 hours, then remove and place in freezer bags and put into the freezer for an easy quick snack or kids meal. To serve: Preheat oven to 350 degrees. Place desired number of bagel bites on a baking sheet and bake for around 23 minutes. Eat at once while still hot.
In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F oven for 20 to 25 minutes, or until it just flakes and is cooked through. Make the sauce while the salmon is poaching: In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop. Serve the salmon with the sauce.
mix together the sausage meat and chestnut puree. at all the parsley finely chopped. add salt and pepper. very finely chop the 2 onions and add. finely chop 2 cloves of garlic and add. crush 2 cloves of garlic and add. mix the stuffing together with your hands untill it is all one colour.
Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.
In a large pot combine split peas with 8 cups of water. Bring to a boil over medium high heat and boil for 3 minutes. Turn off heat and set aside for 1 hour. Drain and rinse. Set aside. In a skillet over medium heat heat the oil and then add the vegetables (onions - carrots), cooking for 6-10 minutes or until vegetables are softened. Add garlic, oregano and pepper and cook for another minute, stirring. Transfer to crockpot. Stir in reserved split peas and broth. Cover and cook on low for 8-10 hours (or on high for 4-5 hours) or until peas are tender. Add salt if needed. Puree with and immersion blender if desired. To make the optional persillade: in a small bowl combine persillade ingredients (or use a mini chopper). Set aside at room temperature for 30 minutes. To serve ladle soup into individual bowls and garnish with the persillade.
Whisk together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Add the champagne and mushrooms to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in cream, kosher salt, black pepper, red pepper flakes and tarragon. Heat until sauce thickens to a creamy consistency. Serve chicken and sauce over angel hair pasta.
Pour wine or broth into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Place fish on top. Combine cracker crumbs, Italian seasoning, garlic powder and paprika; sprinkle over fish. Drizzle with oil. Top with cheese. Bake, uncovered, at 400 degrees F for 12-15 minutes or until lightly browned and fish flakes easily with a fork.
Mix all marinade ingredients together. Coat the steaks with marinade and cover. Let marinade 1 hour. remove the tuna scraping the marinade off. Reserve marinade. In a very hot lightly oiled pan sear the tuna steaks 3 minutes each side for a rare center. Do cook longer a well done center. Remove, cover set aside. Meanwhile in same pan lower heat and stir fry the marinade ingredients for 2 minute, add rum and brown sugar and then simmer for 5 minutes or till completely reduced. Slice and serve topped with simmered marinade and guacamole.
Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more. Spoon the fennel mixture into a bowl and put aside for now. Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess. Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork. Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil. Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more. Sprinkle with parsley and serve.
Spray a 9 X 13 pan with Pam. Lay green pepper quarters with cup side up. Put diced celery in each pepper quarter. Sprinkle each quarter with thyme. In mixing bowl add Heinz 57 sauce, Worcestershire sauce, lemon juice, brown sugar and margarine. Mix well.You can heat and mix. I do to make sure the flavors mix. Place split baby peppers in between the green peppers. Place chicken pieces over each pepper quarter. Spoon sauce mixture over chicken pieces. Sprinkle paprika over chicken. Note: You may add 1/8 tsp cayenne pepper to the sauce mixture if you like it hot! This is optional! Cover or foil the top. Refrigerate or Bake at 400* for 40 minutes. Allow extra time if refrigerated about 10 more minutes. I have added the brown sugar because it gives a extra tangy sweetness to the dish and everyone raves about it. The baby peppers are sweet and add color and a little more flavor. You may use Splenda brown sugar blend if desired. Lift out with spatula to individual plates.
Crumble fruitcake into a bowl. Melt chocolate, butter and cream in a double boiler. Pour chocolate mixture over crumbled fruitcake, add rum or brandy and mix well. Refrigerate until firm. Roll heaped teaspoons of mixture into balls, roll in cocoa, nuts or coconut. Place truffles into confectionery cases.
In a 4- or 5-quart Dutch oven or heavy sauce pan, combine the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring, for 1 minute, until just softened. Add 2 cups of the peas, plus the oregano. Cook, stirring to keep the peas from sticking, for 2 minutes. Pour in the broth, and raise heat to high. Bring to the boil, then reduce heat to simmer, cover, and cook for 10 minutes. Remove the pot from the heat and, with an immersion blender, puree until smooth. (Or, if you're using a stand blender, let the soup cool for a few minutes, then puree in batches, and return to the pot.). Stir in the remaining 1/2 cup of peas, and the pasta. Again, bring the soup to the boil over high heat, and reduce heat to simmer. Cook for 5 minutes, uncovered, stirring often to keep the pasta and whole peas from sticking. If the soup is thickening too much, add 1/2 cup of water. After 5 minutes, grate the cheese directly into the pot with a Microplane(R) or box grater, and season with salt and pepper to taste (this soup loves quite a bit of black pepper, so don't be timid). Continue cooking for 5 minutes more, or until the pasta is soft. If the soup is too thick, add more water or stock to achieve the texture you like. Ladle into individual serving bowls, and garnish with grated cheese.
chop roma tomatoes, red onion, and garlic put into medium sized bowl, set aside in food processor chop the basil until very fine, add to tomato mixture. add red wine vinegar and oil, and salt/pepper and mix well. let sit. meanwhile grill/ or broil bread until just toasted. serve and watch the eyes of your guests get dreamy over the unique taste of this great dish.
heat butter in skillet, add orzo and stir. add broth and saffron, bring to boil, cover, reduce heat to simmer, cook 8 minutes add asparagus, cover, cook 5 minutes more. uncover and simmer until liquid is absorbed. stir in parmesan cheese, salt, pepper. serve in a bowl garnished with shavings.
Heat the oil in a skillet. Add the onion, cover, and cook until softened, about 7 minutes. Stir in the green curry paste, mustard seeds, fenugreek seeds, curry powder and turmeric. Cook 5 minutes longer. Coarsely chop or mash the potatoes and add them to the onion mixture along with the salt. Stir to combine. Cook until hot and thoroughly mixed, leaving some texture. Cut the large flour tortillas in half. Fold them in your hands to make a cone (the smallest end should be closed so the filling doesn't fall out). Fill the tortilla halves with potato mixture, being sure not to over-stuff. Flatten to make hand-held pockets. Place them, two at a time, in a lightly oiled non-stick skillet or griddle over medium heat. Cook until lightly browned on both sides, turning once. Transfer to a cooling rack lined with paper towels. Serve with chutney of choice (we use store-bought mint or coriander chutney).