HumbleIntelligence/food-ner-1-Million huggingface dataset:
To cook the noodles: Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated. To cook the shrimp: In a large skillet, heat the oil over high heat. Add the shallots and garlic, quickly stirring until fragrant, about 30 seconds. Add the shrimp and lemongrass; stir-fry for about 2 minutes. Add the mushrooms and sprinkle with the fish sauce, sugar, and a little salt. Stir-fry until the shrimp is cooked and the mushrooms are wilted, another 2 to 3 minutes. Remove from the heat. To assemble the salads: Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the shrimp topping on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
Combine flour and shortening as if for pie crust. Add baking powder and combine. In a separate bowl, beat eggs and then add sugar and vanilla. Add flour mixture to egg mixture. To shape cookies, you can simply roll them into 1-inch balls or you can roll them into logs and fold them into pretzel shapes. They will puff up some but will mostly retain whatever shape you form them into. Bake at 350 degrees for 12 to 14 minutes. They will not brown much. Cool and frost with your favorite glaze and add sprinkles. For convenience, you can melt store-bought frosting.
Combine all ingredients, except half of the taco seasoning. Mix well. Shape into loaf and place in slow cooker. Sprinkle with remaining taco seasoning. Cover. Cook on low 8-10 hours.
Set oven to 400 degrees. Place the whole pitas onto a baking sheet in one layer. Bake for 5 minutes or until lightly toasted. In a bowl mix together tuna with mayonnaise, pickle relish, lemon juice and dried dill until well combined. Season with seasoned salt and black pepper to taste, then mix in raisins. Divide/top the mixture between the 4 toasted pitas. Top with tomato slices, sprinkle the tomatoes lighty with salt and pepper, then top each tomato with about 1/4 cup grated cheddar cheese or mozzeralla cheese (or to taste). Bake for about 5-6 minutes or until the cheese is well melted.
Layer the ingredients into a glass or parfait dish beginning with the berries, then yogurt, and last cereal. Repeat two more times to finish with a layer of ceral on top. If you like top with a strawberry or berry of choice.
Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use. Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
For four servings of stuffed squash, split 2 decent sized acorn or butternut squash lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350, or until tender enough to eat. Saute onion, garlic, celery, nuts and seeds, lightly salted, in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender (in other words, cook until everything is perfect.). Add remaining ingredients (except cheese and egg). Cook, stirring over low heat, 5-8 minutes - until everything is aquainted. Remove from heat and mix in egg and cheese. Pack stuffing into squash cavities. Bake, covered, 25 minutes.
Place rim of chilled glass into rasperry preserves. Fill a cocktail shaker with ice. Add the chocolate liqueur, raspberry preserves and vodka to the shaker. Shake briskly to mix and chill. Strain into the martini glass. Garnish with the chocolate.
in alarge saucepan, cook squash, onion and grated carrots in slightly salted water, until crisp. Immediately while it is still hot, stir in cream cheese until it is completely melted. Add pimento, sour cream, cottage cheese, monterey jack cheese, and 4 tablespoons melted margarine, and mix very well. Stir in 1/2 of the stuffing mix, and the seasoning package that comes with the mix, and stir into squash mixture. Spoon into lightly greased 3 quart baking dish.]. Sprinkle remaining stuffing over the top, & drizzlespread remaining margarine over the top. Bake uncovered in preheated oven for 35 minutes.
Preheat oven to 350 degrees. Whip together butter and ricotta cheese. This recipe calls for 1 1/2 cups. I use an entire 15 oz container. Add sugar and blend. Beat in one egg at a time until combined. Contine adding extract, zest, and juice. You may scale back the amount of zest. I love the flavor punch, so I use the zest of two lemons. In a separate bowl whisk together dry ingredients. Combine wet with dry turning mixture into a greased 9x5x3 loaf pan. Bake about 50 minutes. Because of the ricotta cake may have a slight wiggle. If you wish, stem and slice strawberries. Add a few tablespoons of sugar and the juice of the remaining lemon. This is a great topping for the cake.
Combine all ingredients, except chips, in a crockpot and let go for about an hour on high, stirring every so often. Reduce temp to low until ready to serve with chips for dipping.
Pierce meat with a fork several times. Place in a plastic bag. Mix other ingredients and pour over meat. Marinate in fridge 12 hours or overnight. Broil or grill steak over medium high heat 5 to 6 minutes per side. Let meat rest 5 minutes when done. Boil marinade in saucepan for 5 to 10 minutes until slightly thickened. Slice steak into thin strips and top with sauce.
In medium bowl, crumble tofu. Add mayonnaise, celery and scallion if using and stir until well combined. Stuff mixture into warmed pita bread halves and serve.
Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool. Cover and place in the fridge for 6 hours or until the mixture is firm. Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.
Note 1: OR borlotti beans, washed, picked over and soaked overnight or for at least 6 hours Serve this delicious salad warm in the winter or chilled in the summer. It makes a wonderful main dish. Drain the beans and combine with the white or yellow onion, the chopped garlic, the water and the bay leaf in a large, heavy-bottomed soup pot. Bring to a boil, reduce the heat, cover, and simmer for 1 hours. Add salt to taste and half the minced garlic, cover and cook 30 min to an hour, or until tender. Drain, reserving the cooking liquid. Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the red onion. Add more water to cover if necessary and soak 30 minute. Drain. Mix together the lemon juice, vinegars, remaining garlic; mustard and 3/4 C cooking liquid from the beans. Add salt and pepper to taste and adjust the seasonings. Toss with the beans in a salad bowl, along with the red onion, bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled.
Mix dry ingredients together. With fork, whip together the salad oil and skim milk. Pour over flour mixture. Mix with fork until all flour is dampened. Reserve about 1/3 of dough for top crust. Press remaining dough evenly against bottom and sides of pie plate. Fill with fruit filling. For top crust, crumble reserved dough and sprinkle evenly over filling. Bake as directed in fruit pie recipe. Note: this is for an 8" pie. I used all of it in a 9 1/2" pie pan and baked as a single pie crust for a pudding filling when cold.
In a bowl, combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco, and Worcestershire sauces and salt; set aside. In a large bowl, combine halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight. Form crabmeat mixture into 10 cakes (each about 1/3 cup) . Chill for a minimum of 1 hour or overnight. Preheat oven to 375°F Line a baking sheet with parchment. Heat a large skillet over medium-high heat; add half the butter and swirl to coat the pan. Add half th crab cakes, and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes. Bake for 12 minutes or until cook through. Garnish with diced tomato and baby arugula, if using. COOKING TIPS: If using frozen crab meat, thaw in refrigerator. Place in a sieve. Remove any cartilege, if necessary; and press firmly to remove liquid. Pat fillet dry before chopping. If crab mixture is too moist to shape into cakes, add more breadcrumbs (1 tsp) at a time and mix thoroughly.
Preheat oven to 300°F. Heat butter in skillet over medium heat. Add spices, herbs, mustard and garlic. Cook 1 minute. Make several small incisions in roast. Stuff slits with spice mixture and spread remaining mixture all over roast. Place roast in roasting pan and surround with vegetables. Season with salt and pepper. Cook 2 hours, or to desired doneness. Fifteen minutes before the end of cooking, increase oven temperature to 425°F. Remove roast from pan and let stand for 10 minutes. Place roasting pan on stove over medium heat. Add flour, whisk and cook 3 minutes. Incorporate stock and continue cooking for 5 minutes. Strain sauce and serve with roast.
Mix ground been with egg, bread crumbs, parsley, onion, worcestershire sauce, salt and pepper. Roll into 1" balls in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for 30 minutes.
Combine the spagetti sauce, the salt and the crushed garlic clove in a saucepan at a medium heat. cook it until it is steaming then remove from heat. Put the pasta in a seperate saucepan with the water and heat at medium until water is at boiling point and reduce heat to low then remove it from the heat. Then drain out all the water and set aside. Serve pasta with the sauce on the top.
Preheat slow cooker for 20 minutes on high. Grease the slow cooker bowl (would recommend if using butter to put on wax paper or baking/parchment paper to do). In a separate bowl, combine the first 7 ingredients mixing or whisking well together. Sift brown sugar and extra cocoa powder over mixture. Using a spoon, gently and evenly pour the boiling water over the mixture. Cook on HIGH for 2 1/2 hours, or until centre is firm (I think cooking time could vary depending on the size of your crock pot/slow cooker - mine is a 6L oval shaped cooker and this is the time they recommend). Serve with sifted icing sugar and ice cream or cream.
Heat the oven to 375. Lightly coat a baking sheet with cooking spray. On a lightly floured counter, divided the dough in two. Use a rolling pin to roll out each piece of dough into a 10-in. circle about 1/4 inches thick. Transfer the crusts to the prepared baking sheet (you may need to use 2 sheets). Set aside. Place the butter in a small, microwave-safe bowl. Microwave on high until melted. Mix in the cinnamon, cardamom, nutmeg and brown sugar. Use a pastry brush to coat both crusts with some of the butter mixture; reserve the remaining butter. Arrange half of the apple slices over each crust, then brush the apples with the remaining butter. Sprinkle half of the cranberries over each tart. Bake for 45 to 55 minutes, or until the crust is lightly browned and the apples are tender. Let cool before serving.
mix all ingriedients except oil. heat oil in a skillet over medium heat. drop mixture by spoonfuls into hot oil. use about two tablespoons of batter per hoecake. brown until crisp and turn and brown on other side, about two minutes on each side. drain on paper towels or brown paper bag.
Saute onion, garlic, and celery in olive oil until soft. Add ground meat and cook until brown, stirring to break up chunks. Sprinkle with sage and basil and salt and pepper to taste. Stir well. Add cabbage and cook, stirring, until wilted. Add beans, potato, carrot, chicken broth, and hot sauce. Cook until carrots and potatoes are soft, about 25 minutes.
Cook chopped bacon until done, but not crispy.Drain and set aside. Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves. Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid. Optional: Top with parmesan or grated mozzarella.
For the filling, in a small bowl combine crabmeat,artichoke hearts,cheese, and green onion. Trim fat from beef.Butterfly the meat by making a lenghtwise cut down the center of meat,cutting to within 1/2 inch of the other side.Spread open. Place knife in the "v" of the first cut. Cut away from the first cut and parallel to the cut surface to within 1/2 inch of the other side of the meat. Repeat on opposite side of "v." Spread pepper evenly over meat; rub in with your fingers. For grilling, Preheat grill,reduce to medium.Place meat on grill for 8-10 minutes or until browned,turning frequently.Place meat over a drip pan. Adjust for indirect cooking. Cook 35-40 minutes for medium rare.
Whisk all ingredients together in a small bowl. It will seem watery at first but thickens up as you mix.
Remove corn kernels from cob. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add garlic and saute 1 minute. Add corn and saute for an additional 5 minutes. Add 1/4 c of basil and transfer mixture to a large bowl. Cool slightly. Stir in tomatoes, balsamic vinegar, and the remaining olive oil and basil. Season with salt and pepper. Chill for 3-8 hours before serving.
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside. In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.
Mix all ingredients together. Add to a pan of stir fried veg/meat and stir until coated and sauce has thickened.
Preheat oven to 400°F. Cream together butter and sugar until smooth. Beat in egg and vanilla. Sift together flour, baking powder, and add to creamed mixture. Mix to combine. Roll dough into a log on plastic wrap and refrigerate for at least 1 hour. Slice roll into 1/4-1/2 inch disks. Shape dough into 1 inches balls then press a thumb print in the middle and fill with raspberry preserves before baking. Place 1-inch apart on ungreased cookie sheets. Bake 7-10 minutes Cool completely before removing from sheets.
Boil or cook the chicken. GRAVY. Heat butter or margarine over low heat until melted. Blend in flour and salt. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, then remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mix chicken, apple, celery, onion, and 3/4 of the thickened broth. Place scant 1/2 cup chicken mixture on center of each crepe, then roll up. Place crepes seam sides down in ungreased oblong baking dish (13 x 9 x 2''). Pour remaining broth over crepes. Cook uncovered in 350°F oven until crepes are sightly browned, about 20 minutes.
Preheat oven to 350°F; coat round pans with cooking spray. Stir coffee granules into 1 cup of water. At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined. Increase spead to medium-high; beat 2 minutes. Stir in mini chocolate chips. Divide batter between pans. Bake 20-22 minutes or until pick inserted into centers comes out clean. Cool 10 minutes. Remove from pans and allow to cool completely. At medium-high speed, beat butter and melted chips until fluffy. Gradually beat in confectioners' sugar, then milk; beat 2 minutes. Place 1 cake layer on serving plate. Spread 3/4 cup frosting. Top with 2nd layer of cake and spread with 3/4 cup frosting. Spread sides of cake with remaining frosting.
In a large bowl, mix cottage cheese and jell-o mix. Drain juice from oranges and pineapple, then add to ingredients. Add in the cool whip a little at a time. Refrigerate overnight is best.
Combine butter and sugar until light and fluffy. Add egg yolk and flour and stir until smooth. Place dough in refrigerator for one hour. To make filling, combine butter and sugar until smooth. Add almonds, eggs and food coloring and mix until well blended. Butter an 8 inch pie tin. Remove dough from refrigerator and roll out to fit the pie tin and then spread the filling evenly over the crust. Bake in a slow oven - 250F - for 30 minutes. Cool in the tin. When cool, sprinkle with powdered sugar or spread with a simple icing (1/2 c powdered sugar and 1 tablespoons water). OPTIONAL: you can make these into small tarts instead. Follow same steps but bake in 375F oven for 20 minutes. These are called Mazarins.
melt margarine. add flour and cook until pasty. add dry mustard. stir. add milk and whisk til combined. add velveeta and stir til melted. Add 3/4 of bag of cheese and stir til melted. add 2 slice of cheese and stir til melted. Combine sauce with warm macaroni that has been drained but not rinsed. Pour into casserole dish and let set for 5 minutes until macaroni absorbs cheese sauce and thickens. Top with remaining1/4 bag of cheese. Bake at 350 for 30-40 minutes til cheese bubbles. Let set for 5 minutes before serving.
Preheat oven to 450 degrees. Mix together dijon mustard, maple syrup and rice wine vinegar. Place chicken in an oven proof baking dish and sprinkle with Salt and Pepper. Pour the mustard mixture over them, turning the thighs in the mixture so they are fully coated. Bake for 40 minutes or until the meat is cooked (155 degrees). Halfway through baste the chicken with the sauce. Let the chicken rest for 5 minutes before serving. Then sprinkle with fresh rosemary. Enjoy!
In a large skillet brown chicken on both sides in hot oil about 15 minutes; remove from skillet. Set aside chicken, reserving drippings. Add the onion to drippings; cook till tender but not brown. Drain off fat. Return chicken to skillet. Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat. Add rice, making sure all the rice is covered with liquid. Cover; simmer for 30 minutes more or until rice is tender. Remove bay leaf. Sprinkle with parsley.
Spread cheese on wrap and microwave until melted. Spread honey mustard salad dressing over. Add turkey, lettuce and tomato. Roll up and enjoy!
Preheat oven to 375 degrees F. Grease an 8x8-inch baking dish. Cut the kielbasa into 24 sllices. Place the kielbasa and the hot pepper jelly in the baking dish and stir until kielbasa is well coated. Bake for 30-35 minutes until heated and slightly caramelized, stirring several times during the cooking process. Serve hot with toothpicks.
In a food processor, finely chop onion and garlic. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes. Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes. While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes. Spoon chicken mixture over couscous and serve.
In a large mixing bowl place the ground beef, spinach, egg, crushed garlic, sea salt and thyme and using your hands mix well. In a large skillet, heat the butter over medium high heat. While the butter is melting, form the hamburger mixture into thin oval patties (makes 7). Place the patties into the hot melted butter; make sure it sizzles, you want the pan to be nice and hot! Cook for 2 minutes on each side, the meat should be nice and browned on both sides. You'll have to cook these in batches so add more butter or coconut oil if necessary. Once all the steaks are done, place in the oven to keep warm and now it's time for the gravy! In the same pan that you just cooked your steaks in, melt the butter over medium heat. Saute the onions, bell pepper, and mushrooms in the butter until tender, about 7-8 minutes. Add the beef broth and deglaze the pan (scrap all the bits off the bottom of the pan that might still be there from cooking the steaks). Bring to a boil and add the coconut milk and pepper. Mix well, bring back to a boil. At this point you'll want to turn the heat down until the gravy is just simmering. Now you'll want to reduce the gravy by stirring frequently for about 10 minutes until the sauce starts to thicken. Serve the steaks with the gravy ladled over the top and garnished with diced flat leaf Italian Parsley.
Arrange tomato slices on a serving dish. Combine remaining ingredients mixing well and pour over tomatoes. Cover and refrigerate for 1-2 hours occasionally spooning dressing over tomatoes.
Mix curry sauce - mayonnaise, cream of chicken soup, curry powder and lemon juice. Brown diced chicken breasts with chopped onions. Layer all ingredients in a casserole dish. Layer 1 - chicken and onions. Layer 2 - broccoli. Layer 3 - water chestnuts. Layer 4 - curry sauce. Bake in oven for 30 minutes at 350 degrees F with lid on. Add layer of grated cheese. Cover with croutons. Bake for additional 10 minutes (no lid).
Preheat oven to 350. Mix squash, cream cheese, scallions and spices until smooth. Warm tortillas in hot skillet until pliable. Fill each tortilla with 1/4 cup of filling, Roll tightly and place in baking dish, seam side down. Pour salsa over filled tortillas. Sprinkle with cheese. Cover dish with foil, bake 25-30 minutes or until heated through.
Puree the raspberries and strain to remove the seeds. In a large punch bowl, stir the softened sherbet, the soda, and the berry puree. MIX WELL.
Mix all ingredients together. Place into pretty airtight bottles. Tie with a ribbon and secure cinamon stick to make it festive. To serve add 1 tablespoon mix to 1 cup boiling water.