HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks. Add shrimp and toss to coat. I let them set in the fridge all day till I was ready to skewer them to grill. Be sure and soak your skewers if you are using wood! Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail". I was able to get about 4 on each skewer. Grill about 2-3 minutes on each side or until shrimp is pink. You can baste with the marinade if you want but I did not. You can also broil this if you don't have a grill. I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.
Saute mushrooms and garlic in butter until almost done. Add shrimp and saute until cooked. Add rest of ingredients and heat through. Serve over pasta or rice.
Mix ingredients and store in a jar in the fridge for up to a week. Optionally, add some rice wine, Up to 1/4 cup. Marinate steaks in teriyaki sauce in a ziplock baggie for up to 3 days and then throw them on the grill. Good for flank steak and London broil cuts and wonderful for filet mignon. For Ribs, marinate overnight and proceed with smoking or grilling. For Chicken marinate 4 to 8 hours. For pork chops, marinate 8 - 12 hours depending on how thick they are. Also good for stir-fry beef and veggies.
Heat oven to 350 degrees F. Grease 13" x 9" pan. In large bowl, combine cake mix, butter and 2/3 cup of the milk. Mix well. Spread half of batter (about 2 cups) in greased pan. Bake at 350 degrees for 15 minutes. Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly. Remove pan from oven, sprinkle with 1 cup of the candy-coated baking bits. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Sprinkle with remaining 2/3 cup of candy-coated baking bits. Return to oven, bake at 350 degrees F for an additional 20-24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars.
Preheat oven to 400 degrees Fahrenheit. Finely chop cherry tomatoes (I keep the juices so the dish isn't dry). Add all ingredients into small baking dish and mix together. Bake 15-20 minutes until olive oil is bubbling. Serve in baking dish with dipping bread.
Preheat oven to 425*F. Toss the potatoes, carrots, parsnips, shallots, mushrooms, and garlic with the oil and a generous pinch of salt and pepper in a large roasting pan. Cut the lemon inhalf, and rub the chickens with the lemon flesh and then the butter; season the birds generously with salt and pepper. Place half a lemon and two sprigs each of tarragon, rosemary and thyme in the cavity of each chicken. Arrange the chickens on top of the vegetables, and roast in the lower half of the oven for 45 minutes to 1 hour, or until the chickens are cooked and the skin is crisp, basting the chickens every 20 minutes. If the birds are not crisp, increase the oven temperature to 475*F for the last 10 to 15 minutes of cooking. Remove from the oven, cover the chickens loosely with aluminum foil, and allow the chickens and vegetables to rest in the pan for 20 minutes. Remove the chickens and vegetables to a platter, pour off the fat in the pan, deglaze with the wine or broth and season to taste with salt and pepper. Sprinkle the carved chicken and vegetables with the sea salt and serve with the pan juices.
Cook rice according to package directions. Heat both oils in large fry pan or wok on med-high heat. Add garlic and red curry paste and cook for 3 minutes on med-high heat. Lightly salt and pepper chicken and add chicken to pan. Stir chicken to coat with curry-garlic mixture. Add Worcestershire and lime juice. Allow chicken to brown, turning occasionally. Once chicken is browned, but not cooked all the way through, add chicken stock to pan. Bring to a boil, then reduce heat to simmer. Add curry powder and coconut milk to pan and heat through. Add peanut butter, stirring until all "lumps" are melted. Add veggies, and allow to heat through. Serve with sauce over rice.
Melt butter. Mix in sugar, milk, egg, flour, baking powder, vanilla and salt. Grease 9x13 cookie sheet and spread batter around pan. Lay halved prunes on top of batter with small amount of juice, if using canned prunes. Combine streusel ingredients until blended and crumbly. Sprinkle over top. Bake 325°F for 25 to 30 minutes. While still warm, mix powdered sugar, vanilla and milk until you have a thin frosting. Drizzle around the pan in the amount that you prefer. Cut into squares.
Boil a large pot of water, add lots of salt, cook the pasta until al dente, reserve 1/2 cup of the pasta water and drain. While waiting for the water to boil, mince the garlic, chop the basil and parsley and grate the cheese. While the pasta is cooking, heat the olive oil to medium low in a large, deep skillet and saute the garlic and red pepper flakes for about 8 minutes (do not let the garlic brown, it should be golden). Take 1/2 cups of cooked pasta water and add it to the garlic mixture. Drain the pasta, add it and the chopped herbs to the garlic mixture and toss well. Place the pasta in a large serving bowl and add the grated cheese and bread crumbs. Toss well and adjust to your taste. You might like to add a little more olive oil, red pepper, salt or pepper. Enjoy!
The original instructions were very hard: Fill tumbler. shake well. So if you have this burning desire to try this for some strange reason: Use a shaker. Add the ingredients. Then shake.
Spray rice cooker with cooking spray. Add rice, 1 cup water, and all other ingredients. Stir. When the cycle is almost completed check the rice. If necessary, add additional 1/2 cup water. The amount you need will depend on what kind of rice you use.
Bring about 1/2 cup water to a boil in a saucepan. Add asparagus, cover and cook until tender, about 6 minutes (Alternatively, you can use 1 1/2 cans (15 ounces each) whole green asparagus spears and skip this step.). Drain the asparagus and layer it in a shallow glass dish. Sprinkle each layer with crumbled tarragon leaves, pepper and garlic salt. Pour salad dressing and vinegar over asparagus, cover and refrigerate overnight. Serve chilled asparagus on a bed of lettuce leaves. Top with a dollop of mayonnaise (which you can flavor with some of the dressing), if desired.
Mince the two scallions. In a bowl, mix the snow crab meat, the scallions, and the japanese mayonnaise. Peel the cucumber. Using a peeler or a mandoline, make thin slices of cucumber along the length of the cucumber. Slices will be about an inch wide and 10 inches long. Do not use the seedy part of the cucumber. Lay a slice of the cucumber, scoop a tablespoon of the crab mixture and deposit at one end of the cucumber slice. Starting at the crabmeat end, roll the cucumber slice to make a small cylinder. Hold the roll together with a toothpick or a small bamboo skewer. Repeat until all the crabmeat has been used up. Serve on an appetizer plate with garnish.
Mix all dry ingredients. Add milk, vanilla extract and oil and until well blended. Spray a 10 to 12 ounce microwave-safe cup with cooking spray. Pour the batter into the cup. Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done. Microwave?!?! I can see some eyes rolling! Don't worry. As long as you don't overcook, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise. It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good. It's great for when you're craving for something sweet but don't want the temptation of an entire cake in your house. Plus, it's super fast to make. This recipe is pretty versatile. -You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc. -You can add chocolate chips, dollops of jam, mini candy bar, peanut butter cup, shredded coconut etc. -If you don't like chocolate and want to make a white cake, you can omit the cocoa and add an extra tsp of flour (to make up for some of the lost dry measurement), and candied ginger, various spices, citrus extracts or anything you like. -You can substitute the milk with different liquids.
Pre-heat your toaster oven to 450 degrees. Distribute the tomato sauce evenly on top of the flatbread. Sprinkle on the cheese over the sauce. Place sliced mushrooms on top of the cheese. Bake for 10-12 minutes.
Preheat oven to 350; Butter& flour 2 8" round cake pans. Remove 3/4 cup apple slices from pie filling; reserve. At low speed beat cake mix, eggs, oil and remaining pie filling 30 seconds; increase speed to medium; beat 2 minutes. Divide batter between pans; bake 30 minutes or until toothpick comes out clean; cool 15 minutes. Remove from pans; cool completely on racks. Meanwhile spread nuts on ungreased baking sheet; bake until lightly browned, about 6 minutes; cool. Stire cinnamon into frosting. Place 1 cake layer on serving plate; spread with 3/4 cup frosting; arrange reserved apple slices from filling over frosting leaving 1" border around edge; top with remaining cake layer. Spread top and side of cake with remaining frosting; press nuts all around bottom of cake where you left the 1" border. If desired toss apples with lemon juice than pat dry; arrange on cake with walnut half.
Unroll and separate crescents. Spread 1 tbls almond filling on each unrolled crescent. Roll up and bake according to package directions. Dust with powdered sugar, if desired. These are best served warm.
Press tofu by placing paper towel over tofu and placing a heavy saucepan over the top. Let sit while you prepare rest of recipe. Mix the cornstarch with 3 tablespoons of the broth in a small cup until well blended. Add the rest of the broth, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside. Heat the oil in a wok or large frying pay over high heat. Stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes. Add the pepper, celery, and mushrooms and stir-fry for another 3 to 5 minutes. Stir the sauce well and add it to the vegetables. Cook until the mixture thickens. Cut tofu in strips or cubes. Add tofu to vegetables and cook until the tofu is thoroughly heated. Serve immediately over rice.
Preheat oven to 350. Sprinkle chicken on both sides with salt and pepper. In a 10 inch frying pan, over medium high heat, melt butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer to a 9X13 inch baking dish, and add artichoke hearts. Add Sherry, lemon peel, lemon juice to remaining butter in frying pan. Stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Add capers if using them. Remove from heat and pour sauce over chicken. Sprinkle with cheese. Bake until sauce is bubbling and golden brown on top, 20-25 minutes.
In a medium skillet over medium heat melt butter still it starts to brown. Add cream and stir and heat till bubbling. Add remaining ingredients stirring in between. Reduce heat to simmer uncovered for 30 minutes stirring occasionally. This sauce is great over blackened fish with a side of dirty rice.
Utilizing the water, vegetable oil and eggs, prepare cake in 2 eight, or 2 nine inch, cake pans according to package directions. Completely cool on wire racks. Prepare the rum syrup by placing the water and sugar in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Cool and stir in the rum. In a bowl, stir dry pudding mix into crushed pineapple and its juice. Gently fold Cool Whip into the pineapple mixture with a rubber spatula. Use a long serrated knife to cut the cake layer into two horizontal layers and moisten both sides with up to one half of the rum syrup. Spread the layers with a thin layer of the apricot preserves. Reassemble the two cut layers and place them on a cake plate. Top with 1 cup of the frosting. Repeat the rum syrup and apricot preserve process with the second cut cake layer and place it on top of the frosted bottom layer. Frost sides of cake lightly then top cake with remaining frosting mixture. If desired, garnish cake with pineapple slices or chunks and maraschino cherries taking care to drain them and dry them off on paper towels before adding them to the cake. Chill until serving time and store leftovers in refrigerator.
Preheat oven to 400 degrees. Sprinkle the chops with salt and pepper to taste, and set aside. Chop the mushrooms finely; there should be about 1 3/4 cups. Melt 2 tablespoons of the butter in a small skillet. Add the onion and cook until wilted. Add the mushrooms and sprinkle with the lemon juice. Cook, stirring, until the mushrooms are fairly dry. Add salt and pepper to taste. Set aside. Melt 2 tablespoons of butter in a saucepan and add the flour. Cook briefly, without browning. Add the milk, stirring rapidly with a whisk. When blended and smooth, stir in the cream. Add salt and pepper to taste. Remove from heat and add cheese. Stir to blend and set aside. Melt the remaining 2 tablespoons of butter in a large skillet. Add the chops, and cook for six minutes per side, or until browned. Transfer the chops to a baking dish. Spread equal portions of the mushroom mixture over each chop. Pour off the fat from the skillet in which the chops were cooked. Add the wine and the water, and deglaze the pan. Set aside. Add the egg yolk to the cheese sauce and stir to blend. Spoon equal portions of the sauce over each chop. Place the chops in the oven and bake 15 minutes. Run the dish briefly under the broiler until it is nicely browned. Reheat the pan sauce and serve it spooned around each serving. Merci, Pierre.
Cut rind from cheese and chop into small chunks. Chop the basil finely. Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes). Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes). Add nutmeg. Add the cheese and basil and stir until the cheese melts. Remove from heat. Salt and pepper to taste. Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate. Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form). Chill overnight. Form cheese mixture into walnut-sized balls and dust with a little flour. Chill until firm, about 1 hour. Beat the remaining egg. Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly. Heat oil in a large, heavy-bottomed skillet over medium heat. Fry the cheese rounds in batches just until brown, about 1 minute per side. Drain on paper towels, and serve warm.
Prepare the Vanilla Latte according to instructions on the packaging. Add the chocolate hazelnut spread to the cup and stir well. Add the marshmallows. Crumble the graham cracker over the marshmallows. The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
Mix cocoa, cornstarch, sugar and salt together in a bowl. Heat coffee in a medium saucepan. Add butter to the coffee to melt. Stir until well blended. Add cocoa mixture and simmer over medium-low heat, stirring constantly with a whisk, until mixture has the consistency of pudding (about 7 minutes). Remove from heat and stir in the vanilla. Allow frosting to cool for five minutes, stirring occasionally. Use the frosting when it is still tepid; do not allow it to become too stiff.
Heat oven to 450°. Mix all ingredients; beat vigorously 30 seconds. Pour into greased round layer pan, 9X1.5 inches, or square pan, 8x8x2 inches. Bake until golden brown, 25-30 minutes. Serve warm.
Cook macaroni according to directions. Do not add salt to the cooking water. Drain and set aside. Spray a casserole dish with nonstick cooking oil spray. Preheat oven to 350°F. Lightly spray saucepan with nonstick cooking oil spray. Add onions to saucepan and saute for about 3 minutes. In another bowl, combine macaroni, onions, and the remaining ingredients. Mix thoroughly. Transfer mixture into casserole dish. Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
Preheat oven to 400 F (200 C). Combine buttermilk with bran. Set aside. Mix together eggs, melted butter and vanilla. Stir into buttermilk mixture. Stir sugar and lemon rind into remaining dry ingredients. Add buttermilk mixture and stir just until blended. Fill greased muffin tins 3/4 full. Bake 20 to 25 minutes.
Note 1: a) Tarako comes in sausage-looking pieces b)you can choose either the spicy kind (karashi mentaiko) or just plain tarako c)you can find tarako at the Japanese grocery store, often it is in the freezer. Cut open the casing on each piece of tarako and gently scrape or squeeze out the roe. Discard the casings. Start your water to boil for the spaghetti. Melt butter in a skillet over medium heat. Reduce heat to low and add roe, stirring until the color of the roe changes to a pale orange. Stir in about half the heavy cream until well blended and heated through. As necessary, you can add the rest of the heavy cream. Turn off the heat and keep the sauce just warm. Don't ask me why, but a friend stirs in a spoonful of Kewpie Mayonnaise before tossing this dish together (I love Kewpie mayo, but I haven't tried this addition). Cook the pasta to al dente. Drain pasta and toss with sauce (sprinkle on the nori over the top just before taking the plates to the table) to serve.
Pour stock into crock pot, set on high. Add beans. Heat a heavy frying pan over medium-high heat. Add Oil. Add Onions, Garlic, Bell Peppers, Celery, Red Potatoes, and Baby Carrots. Saute (Stir fry)'til Onions are translucent. Add crushed Red Chiles and Tomato paste, mix well. Add vegetables to crock pot. Reduce heat to low, cook 3 hours. Add Sausage, cook 3/4 hour. Add enough Potato Flakes to thicken as desired. Cook 15 minutes more. Serve with a Peasant Loaf or maybe Cornbread or Cornsticks.
Mix the brown sugar, honey, and cayanne in a small bowl together. Slowly melt the butter in a skillet and add the salt and pepper. Add the corn and cook until immersed in the seasoned butter and tender; this won't take long if using canned corn. Add the brown sugar paste and stir through thoroughly, cooking on medium-high heat until immersed. Turn the heat off and serve immediately.
Heat 1 inch salted water in medium pot, bring to boil. Add asparagus and onion. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Cover and simmer about 4 minutes longer or until tender-crisp; drain. Set aside. Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus. Sprinkle with peanuts.
Combine ice, apricot brandy, gin, vermouth & grenadine in a cocktail shaker, shake well. Strain into a martini glass.
Cream butter in a large mixing bowl. Gradually add sugar, beating until light and fluffy. Add egg and beat well. Combine flour, baking soda, and salt in a small bowl. Gradually add to creamed mixture, blending well. Stir in walnuts and coconut. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie. Press center of each cookie with finger to form the button. Bake at 400 degrees for 10 minutes. Remove to wire racks to cool. Yield: 5 dozen.
Heat oven to 450°. Stir ingredients until soft dough forms. Turn dough out onto surface dusted with baking mix. Knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2" cutter. Place on ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Drop biscuits: After beating, drop by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until golden brown.
Stir ingredients together and spoon into muffin cups. Bake at 350 degrees for 18 to 22 minutes. Please do not over bake.
Preheat oven to 375F. Mix together flour, sugar, walnuts, cinnamon, and butter in a bowl until crumbly. Press 2/3 of mixture into an ungreased 9x9-inch baking pan. Spread preserves over crust. Sprinkle remaining crumb mixture over the top of preserves, patting mixture down lightly. Bake at 375F for 20-25 minutes or until light golden brown. Cool completely before cutting into bars.
Seperate the chips on your individual plates. Use the rest of ingredients to make nachos. This recipe really is easy, and it is up to you how much you use, and what you use. This is just how we did it!
CHOCOLATE WAFER CRUST: Preheat oven to 350°F Pulse ground chocolate wafers, butter , sugar and a pinch of salt in a food processor until well combined. Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake util crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on wire rack. Crust can be stored overnight. Combine sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes total, about 2 minutes after it comes to a boil. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes. Remove from heat, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoons at a time, whisking until butter melts before adding next piece. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes. Pour custard into chocolate-wafer crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours, or overnight. With a flat side of a chef's knife, crush espresso beans , one at a time. Reserve 1 tablespoons large espresso bean pieces. Whisk together cream, confetio'ners' sugar, and remaining espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and decoratively spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
Add the orange juice and cranberry juice to a pitcher; stir to mix. Pour evenly into 6 champagne or wine glasses. Pour 1/3 cup Asti Spumanti into each glass. Serve immediately.
Combine first five ingredients in a large bowl. Add the onion, broccoli, and muffin mix and stir until well blended. Pour into a 9" by 13" baking pan coated with cooking spray. Bake until lightly browned on top (25-35 minutes) at 375 degrees F in glass or 400 F in metal pan.
Make the sauce: in a saucepan over med-high heat, melt the butter. Add in the onion; cook 3 minutes, until tender, stirring occasionally to prevent browning. Add in the garlic; cook for 1 minute, stirring occasionally. Remove pan from heat, carefully add in bourbon; then return pan to the heat (watch out-it might flame). Once the flame subsides, decrease heat to medium; add in the beef stock and cream; simmer until about 1/3 cup liquid remains, 15-20 minutes, stirring occasionally (times will vary depending on the diameter of your pan). Add in the thyme; season with salt and pepper to taste. Make the rub: in a small bowl, mix together all the rub ingredients. Let the chops stand at room temperature for 20-30 minutes before grilling. Lightly brush or spray both sides of the chops with oil and season evenly with the rub, pressing the spices into the meat. Grill over Direct Medium heat until barely pink in the center of the meat, 8-10 minutes, turning once. Remove from the grill and let rest 3-5 minutes. Bring the sauce to a simmer and serve warm with the chops.