HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sauce ingredients. Set aside. Cut beef into thick slices and pound until 3/8 inch thick. Marinate in soy sauce and sugar 10 minutes. Add egg and flour, mix with hand. Heat oil for deep frying. Slide beef into oil piece by piece to prevent sticking together. Fry until crispy. Remove. Fry again. Drain. Remove. Reheat 2 tablespoons oil in wok. Stir fry chili peppers and orange peel until "black". Add sauce. Bring to boil. Thicken with dissolved cornstarch. Add beef. Stir-fry 1 minute more. Remove peppers prior to serving. Close your windows, eat and moan.
Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan. Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan. Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan. Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.
Preheat oven to 350°F. Combine all ingredients, except cheese, in a bowl. Transfer to a buttered shallow baking dish. Bake 40-50 minutes, stirring occasionally. Mixture will thicken as cooked. Remove from oven and sprinkle with mozzarella cheese.
Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions. Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer). Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition. Pour into cooled pie crust. Chill 2 hours or until firm. Before serving, top with whipped cream and a little grated chocolate.
Mix liquid ingredients in large bowl. mix dry ingredients in small bowl. combine dry ingredients with wet ingredients. Voila, the Best darn BBQ sauce you've ever had.
Get the woody parts off the bottom of your asparagus, and steam them with the onion (peeled and quartered) over 2.5 cups of boiling water. Steam for about 6 minutes (far more than you might if serving them normally "al dente" -- you want them soft. Place half of steamed asparagus, half the onion, half the coconut milk and half the salt and pepper (fresh ground sea salt and fresh cracked pepper are delicious, but "regular s&p" will do) into the blender -- don't blend yet. Add 2 bouillon cubes to the water in which you steamed the asparagus/onion boil until the bouillon cubes are dissolved, and add 1/2 cup of the bouillon to your blender, and reserve another 1/2 cup and place the rest of the bouillon in a soup pot. Blend it on high -- you want a puree. Once blended, return the blended mixture to the bouillon in the soup pot through a strainer (this may take a while, feel free to encourage the process with a spatula). Repeat with the rest of the asparagus, onion, coconut milk, salt, pepper and bouillon. Once all ingredients are strained through into the soup, reduce heat to low, place the rosemary into a single-serving tea strainer/infuser and let the rosemary infuse into the soup for 45 minutes. Stir and serve.
Put prunes, water& sugar in a saucepan. simmer for 20 minutes, cool, drain off any excess liquid & puree coarsely. Roll out the thawed puff pastry to make 4 12x12 inch squares. Cut into 3" squares and place a level teaspoon of prunes into the center of each square. Cut a 1 1/2 slit from each corner toward the center of each square. Fold alternate points toward the center and press together in the middle. Let rest on an ungreased baking sheet or baking stone (cover the stone with a sheet of baking paper) for 15 minutes. Brush with beaten egg. Place in 450F oven and bake for about 10 minutes or until flakey and golden.
In a cup, stir together all ingredients. Rub full amount all over steaks before grilling. Makes about 1/3 cup.
Preheat oven to 350. combine sugar,egg, flour, sour cream,vanilla and salt. fold in pears and pour into pie crust. bake 25 minutes. while pie is baking prepare crumb topping by combining all ingredients until crumbly. after the 25 minutes. remove pie from oven and sprinkle crumb topping evenly over pie. return to oven and bake another 30 minutes. remove from oven and allow to cool completely. enjoy -- leftover pie should be refrigerated.if there is any -- at my house there has never been any left to put in the refrigerator -- lol.
Season chicken with salt and pepper and dip chicken in flour. Melt butter with oil. Fry chicken just until it changes color. (Meat is still raw inside.) Remove chicken from pan and place chicken in 1 layer in baking dish. Add the red wine, cherry juice, orange juice, lemon peel and port into the pan where the chicken was fried. Season with salt and pepper. Add cherries. Pour this sauce over the chicken breasts. Bake, uncovered in casserole for 30 to 40 minutes (or until tender) at 350 degrees. Serve with the cherries and sauce poured over the chicken and a teaspoon of red currant jelly on the side. Garnish with parsley.
Heat and stir cream, butter, and coffee in a saucepan on medium until granules have dissolved. Add semi-sweet chocolate and heat on lowest heat, stirring often, until almost melted. Remove from heat and stir until smooth. Transfer to bowl; cover and chill for 2 hours until firm enough to roll into balls. Roll into 1/2" balls and place on waxed paper lined baking sheet; chill for 1 hour until firm. Heat white chocolate and dip balls until completely coated. Place balls back on waxed paper lined baking sheet. Dust with cocoa before chocolate sets, if desired. Chill for 1 hour. Enjoy!
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring occasionally. 6 minutes or until lightly browned; add shallot; stir 1 minute or until soft. Add tomatoes, olives and rosemary; cook, stirring occasionally, 2 minutes or until tomatoes are hot BUT not collasped; season with 1/4 teaspoon salt and pepper, transfer to plate. Add remaining 1 tablespoon oil to skillet; season chicken breast with remaining 1/4 teaspoon salt & pepper; cook turning once, 8 minutes or until browned on both sides and firm when pressed in center; transfer to a plate; keep warm. Add wine to skillet and bring to a boil, return vegetables; cook 1 minute, stirring once or twice to reheat; transfer to platter; top with chicken breast and serve.
Heat oven to 375°F. Combine hash, celery, bell pepper, chili sauce, and chili powder. Mix all ingredients well. Spread had mixture on muffin halves. Place on baking sheet. Bake 10 minutes. Cut each cheese slice into 4 triangles; overlap 2 triangles on each sandwich. Bake 5 minutes longer or until cheese melts.
Preheat oven to 350°F Spray two 13x9-inch cake pans with cooking spray and set aside. Beat cake mix, eggs, water and oil on low speed for 30 seconds to blend, then on medium speed for 2 minutes. Divide batter into greased pans. Bake in centre of preheated oven for 10-15 minutes or until set. Remove cakes from pan and cool completely. Line the bottom and two sides of one pan with waxed paper. Spread half of the softened ice cream evenly across the bottom of the pan. Spread Smucker's Topping evenly on top of the ice cream layer. Place first cake on top of the ice cream and chocolate layer. Spread remaining softened ice cream evenly on top of the cake layer. Spread Smucker's jam evenly on top of the remaining cake layer. Flip the jam covered covered layer of cake on top of the ice cream layer in pan. Freeze for at least 3 hours or overnight. To serve, loosen the edges of the cake with a hot knife, and flip and unmold onto a serving tray. Decorate the cake for birthdays or other special occasions with Smucker's Sundae syrup.
Preheat the oven to 350?F. Lightly grease a 13 by 9-inch baking pan. In a large bowl, mix together the brown sugar, flour, butter, eggs, coconut, vanilla, pecans, and chocolate chips until well combined. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted through the middle comes out clean. Cool the cake completely in the pan before cutting it into squares.
Mix rice and water in shallow microwaveable dish. Arrange fish fillets in single layer over rice and pour tomatoes with the liquid and the dressing over fish. Cover loosely with plastic wrap, turn back one corner of plastic wrap to vent. Microwave on High 8 minute Remove plastic wrap and sprinkle with cheese. Cover loosely with plastic wrap, venting at one corner. Microwave an additional 4 minute or til fish flakes easily with fork and rice is tender.
Combine flour, salt, paprika, poultry seasoning, 1/8 teaspoons pepper and mix well. Coat chicken pieces well in seasoned flour. Place skin side down in melted butter in a 9 x 13 inch pan. Bake, uncovered, at 400 degrees F. for 25-30 minutes or until lightly browned. Remove chicken from pan; add rice, onion, celery, garlic and parsley. Place chicken over mixture. Combine broth, tomatoes, salt and pepper in a saucepan; bring to a boil and then pour over chicken, completely covering rice. Bake, uncovered, 40-45 minutes longer or until chicken is tender and rice is fluffy. ***Add additional broth or hot water during baking to prevent dryness if necessary.
Mix together flour, salt, and pepper. Dredge meat in flour mixture. Braise meat in oil over medium heat in large skillet until browned. Add all ingredients except lentils and parsley to stockpot/slowcooker. Set to low heat on cooker/stove. Cook six hours. Add lentils; cook additional two hours. Add parsley. Enjoy!
Preheat oven to 400°F. Put pie crust flat on cookie sheet and fold the edge over 1/2 inch. Bake pie crust 10-12 minutes until golden. Cool. Meanwhile, mix cream cheese and powdered sugar until smooth and well blended. Blend in vanilla. Spread cream cheese mixture over crust to within 1/2 inch of the edge. Arrange fruit over cream cheese attractively. Dip bananas, peaches and nectarines in lemon juice to prevent browning.
Rinse and drain the asparagus spears, then chop into 1 inch pieces, making sure that the top inch of the spear isn't cut so that they retain their nice shape. Heat coconut oil on medium heat in a skillet. Add mustard and fennel seeds to hot oil and stir for 20-30 seconds. Add garlic and ginger. Cook for about 1 minute. Stir in asparagus. Saute for about 4 minutes. Add lemon juice, stir, and serve. Salt and pepper to taste.
Preheat oven to 400 degrees. Layer shrimp, cheese and green onion in pie crust. Combine eggs, mayonnaise, milk, dill and salt in a small bowl; mix until thoroughly combined. Pour into pie crust and bake for 20 to 30 minutes, or until center is set. This recipe yields 6 servings.
In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat. Refrigerate for 4-6 hours. Drain and discard the marinade. Grill the pork, uncovered, over medium heat for 15-20 minutes or until a meat thermometer reads 160', turning occasionally. Let stand for 5 minutes before slicing.
Cut chicken into bite sized peices. Cut up veggies into 14 inch peices,except snow peas and broccoli. Add olive oil and cook chicken on medium heat until done. Add veggies,garlic,basil and red pepper. Cook on medium heat ,covered, for 8-10 minutes.
FOR FILLING: Place chicken and broth in large saucepan. Add carrot, onion, garlic, parsley and bay leaf. Bring to boil. Cover and simmer 5 minutes at very low heat. Turn off heat and let stand until chicken is cooked through, about 40 minutes. Remove chicken from broth and cool slightly. Strain cooking liquid. Return to saucepan and boil until reduced to 1 1/2 cups. Skin and bone chicken; shred meat and place in medium bowl. Chill. FOR SAUCE: Melt butter in heavy medium saucepan over low heat. Add flour and cook until light brown, stirring frequently, about 5 minutes. Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Transfer to processor. Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth. Season with salt and pepper. Preheat oven to 400°F. Butter a 9x13 baking dish. Spread 1/2 cup sauce over the bottom. Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese. Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat. Add 1 tortilla and cook until softened, about 5 seconds. Drain and repeat with rest of tortillas. Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish. Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more. Serve with more sour cream and a sprinkling of cilantro.
Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin. Put pectin mixture in pot with onions. Add oleo, bring to a full boil. Stir constantly. Add rest of sugars, boil exactly 5 minutes. Ladle into prepared jars. Process 5 minutes in boiling water canner, making sure all have sealed properly.
Rice: This step is done the night before, or 1 hour before if the rice is to be dried in a microwave oven; in a large saucepan or Dutch oven combine rice and water over high heat. Bring to a boil, cover, reduce heat to medium and cook 10 minutes then reduce heat to low and cook an additional 30 minutes WITHOUT removing lid. The crusty rice around the sides and bottom will stick to the pan and will be used in the soup. Take off the top layer of soft rice and reserve for another use. Lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low. The soup: Toss the strips of chicken breast with 1 tablespoons of the cornstarch and set aside. In a small container combine remaining 2 tablespoons cornstarch with water and soy sauce. Heat chicken stock just to boiling then stir in soy mixture and chicken and simmer for 5 minutes. Add the shredded greens, onions and sesame oil, if desired. Keep the soup hot (but not boiling) while frying rice. Heat oil to 375 degrees F in a deep fryer or heavy saucepan and fry rice 3 to 5 minutes until puffed and lightly browned, being careful because it can burn quickly. Lift rice out of the oil with a slotted spoon. Drain the rice on paper towels and place in heated tureen or bowls, pour in the soup and serve at once. Or, hot fried rice balls can be dropped into individual servings of hot soup, creating a"sizzling" sound. Additional fried rice may be passed during the course. Any crispy rice left over is delicious used in salads or eaten out of hand. The preparation needs planning to assure that both the soup and the rice are brought to the table at the same moment. It takes a little doing, but well worth the effort.
Heat Olive oil in soup pot, add onions and cook until translucent, add garlic and red curry paste, saute for 2 minutes more. Add Chicken Stock, Coconut Milk, red bell pepper, zucchini, cilantro and season with fish oil, lime juice, honey, red pepper flake, & Salt & Pepper. Bring to boil. Add Chicken, bring back up to a boil, reduce heat and simmer covered for 25 minutes. After 25 minutes remove chicken and shred, then return to soup, let it simmer for another 5 minutes then serve!
Preheat oven to 375. Grease 9x13 baking pan. For filling: whisk together cream cheese, sugar and egg until well blended. Set aside. For batter: Combine pumpkin, sugar, egg, and oil. Mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger. Pour into prepared pan. Drizzle cream cheese mixture over batter. Cut through batter with knife several times for marbled effect. Sprinkle with chocolate morsels, if desired. Bake 25-30 minutes or until tester inserted into the center comes out clean. Cool, cut into squares.
To Marinate: Place the chicken in a non-porous glass dish or bowl with lemon juice, 1 tbsp chilli powder and salt. Toss to coat. Cover the dish and refrigerate to marinate for an hour. Drain yoghurt in a cloth for 15-20 minutes. Place yoghurt in a medium bowl. Add salt, garlic paste, garam masala, butter, chilli powder, ginger paste, lemon juice and oil. Pour yoghurt mixture over chicken. Replace cover. Refrigerate to marinate for another 3-4 hours. Preheat oven to 400 degrees Fahrenhit. Place chicken on skewers. Place skewers in a 9* 13 inch baking dish and bake in a preheated oven for 20 minutes. To Make Sauce: Melt butter in a saucepan over medium heat. Add in garam masala. Once it starts crackling, add in ginger and garlic pastes and green chilli peppers. Saute till tender. Add in tomato puree, chilli powder, salt, garam masala and water. Boil. Reduce heat to low. Simmer. Stir in honey and fenugreek. Place chicken in the sauce mixture. Continue cooking for another 5 minutes or until chicken is no longer pink inside. Stir in fresh cream.
in a bowl, combine flour, sugar and cut in butter.till crumbly.stir in pecans. press into greased 13x9 pan.bake at 325* for 20-25 minutes -- or edges are lightly browned.cool on wire rack -- in small mixing bowl, beat cream cheese,powdered sugar till smooth -- let stand for 2 minutes -- to semi-set. spread over cream cheese and top with remaining cool whip. sprinkle with toasted coconut -- .
Mix together the flours and salt. Add in the yeast. Add the water and buttermilk, and mix in an electric mixer fitted with a dough hook until the dough is fairly firm and does not stick to the side of the bowl. Rise at room temp until doubled in size. Heat oven to 425°F. Shape the dough into a long oval on a baking sheet. Cover with a towel, and allow to rise again for about 30 minutes. Cut a lattice pattern into the dough with a sharp knife. Place into the oven, and bake for 40 to 45 minutes, until crusty.
Make marinade by combining all ingredients in a bowl. (Can be refrigerated for up to 2 months). GLAZE: Combine peaches, lemon juice, sugar, soy sauce, cornstarch, and garlic, ginger in saucepan. Simmer until thickened about 4 minutes. (Can be kept in refrigerator for a week) Refrigerate pork with marinade for 4 hours or overnight. Drain pork and discard the marinade. Cut 3 firm fresh peaches into pieces. Thread pork with peaches on 6 metal or bamboo skewers. Grill for 10-15 minutes or until pork is no longer pink in center and peach is tender. Brush with glaze during the last 5 minutes of cooking. Boil any leftover glaze in saucepan for 1 minute. Serve glaze on the side.
Mix together the garlic, parsley, lemon zest, olive oil and capers. Season with salt and pepper. Cook the pasta according to packet instructions. Drain and toss in the gremolata. Serve with a little freshly grated parmesan cheese.
In a blender, mix together the ice cream, pudding, milk, and caramel. Add the cinnamon/sugar mixture (leaving a little left over). Blend until combined. Top with a dollop of cream cheese icing, sprinkle with a little cinnamon/sugar over the whole shake. Garnish with a cinnamon stick.
Arrange apples in greased 9x9-inch baking dish. Combine brown sugar, flour, oats, cinnamon and nutmeg in bowl and mix well. Cut in butter until crumbly. Stir in peanut butter chips. Sprinkle over apples. Bake at 375° for 30 minutes or until apples are tender.
Toss the pears in melted butter and sugar. Roast at 500 degrees til slightly browned on both sides. Take out to cool slightly, but you can serve slightly warm on salad. Whisk the oil, vinegar, salt and pepper together to make the dressing. Toss the arugula, pears and dressing til all leaves are coated. Toss again gently with the cheese and nuts or just sprinkle on top of each plate.
Preheat the oven to 350 degrees. Spray a 9/13 pan with non-stick cooking spray. Cream the margarine and sugur substitute with an electric mixer. Add the egg and blend well. In a separate bowl, mix together flours, baking powder, soda and salt. Add to the creamed mixture alternately with the buttermilk. Mix until smooth. Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.). Spread better into the prepared pan. The batter will be stiff. For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
In a saucepan bring the soy sauce, sake, mirin (or vinegar) and ginger to the boil and simmer for about 15 mins until it has reduced to about 2/3 cup. Pour half the sauce over the salmon. Cook the salmon in a non stick frying pan for 2 mins, turn the fillets over and turn off the heat, leaving the salmon in the pan to cook on the other side in the residual heat. Heat the 2 oils in a wook until very hot. Toss the pepper and scallions together in the wok for 2-3 minutes. Add the noodles and left over sauce and toss to heat through. Spoon the noodles into bowls and place the salmon fillets on top. Sprinkle with cilantro and seeds and serve with extra soy sauce on the side.
Wash prawns, peel, and devein. Place in a large saucepan with wine. Cook over medium-high heat until they turn bright pink. Set aside. In a small bowl mix together peanut butter and safflower oil until smooth. Add honey, soy sauce, vinegar, sesame oil, cayenne, green onion, coriander, and cumin. Mix well, then add prawns. Place prawns and sauce in saucepan and reheat. Serve over steamed rice (if desired).
CAKE:. Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water, and the egg whites. Cool and split layers. Reserve top layer; spread haupia filling on the remaining layers. Chill until set. Soften gelatin in remaining coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and extract. Stack cake layers; frost with whipped cream mixture. Sprinkle cake with coconut. FROSTING AND FILLING:. In a sauce pan heat coconut milk, mix sugar, salt, and cornstarch with water; stir into hot coconut milk. Cook, stirring constantly, until mixture thickens. Stir in vanilla and cool.
Preheat oven to 350 degrees;. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl. Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition. Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart. Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
In a large saucepan, over medium heat, combine soup, milk, cheese, and, seasoned salt, (if using). Stir slowly until cheese melts. Stir in remaining ingredients and pour into a 2-quart baking dish, sprayed with Pam or other cooking spray. Bakes at 325-degrees F. for 30 minutes and serve after allowing it to sit for 10 minutes.
Boil water with chicken bouillon. Add vegetables, chicken hearts, and spices. Boil 5 minutes. Add barley. Simmer for 15 minutes.
Preheat oven to 400°F. Line baking sheet(s) with foil and spray with cooking spray. Arrange potato wedges on baking sheet(s). Sprinkle potatoes with spicy seasoning. bake 20 to 25 minutes, until cooked through. Spray nonstick skillet with cooking spray, add ground beef and cook, stirring frequently, until browned and cooked through. Add barbecue sauce to the cooked ground beef and cook until hot and bubbly. Pour meat sauce over potato wedges; top with cheese and bake 5 to 6 minutes, until cheese is melted. Serve immediately and enjoy!
Brown the hamburger with the onions, garlic and peppers until the meat is cooked and the onions are clear. Drain well (I just leave mine in the colander draining while I prepare the sauce). In the crock pot, whisk together all the remaining ingredients. Fold in the hamburger mixture. Stir to coat. Cook on low for 5-6 hours.