HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice meat into strips, which measure about 3 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl and add the vinegar, sugar, soy, 1 TBS water and 1 tsp cornstarch. Mix well and marinate for 30 minutes. In a large wok, heat 1 1/2 cups oil to high heat. When the oil starts to smoke, pour the meat into the smoking hot oil and allow to sear and caramelize for about a minute before touching it. After a minute or so, give it a stir to break it up and so that the meat can cook through, about another minute. Remove beef and place on a paper towel lined plate to drain. Remove remaining oil from the wok, and wipe down with a paper towel. Add 1 TBS vegetable oil, plus the garlic and onion, stir for about 1 minute or until fragrant, then add the vegetables and 1/4 cup water. Stir for a few seconds, then cover wok with aluminum foil so that the vegetables can steam (about 2 minutes). In a small bowl, combine the oyster sauce, soy sauce and 1 TBS water. Pour into wok, followed by the cornstarch and water mixture. Allow to bubble and thicken before stirring. Stir around to coat everything and serve hot (serving suggestion: with rice).
Grease a baking sheet: set aside. In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, salt, and baking soda. Make a well in the center, set aside. In another bowl combine the egg, buttermilk, and honey. Add egg mixture all at once to dry mixture. Stir just until moistened. Stir in raisins. Turn dough onto greased baking sheet. Pat with wet fingers to form a six-inch round (dough will be soft.) Brush with the egg white. Bake in a 350 degree oven for 25-30 minutes or until golden brown and a wooden toothpick inserted near the center comes out clean. If necessary, cover bread with aluminum foil for the last five minutes to prevent overbrowning. Serve warm. Cut into slice or wedges to serve. Mmmm!
Slice fish into slices and arrange in baking tray. Add salt and lemon juice and put to the side for 20 minutes. Fry diced onion until half done. Add tomato, pepper, and parsley to onions. Spread on top of fish. Cover with aluminum foil and bake in oven for 25 - 30 minutes.
Saute onions in olive oil for 3 minutes. Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so. Add chickpeas and salt and a tablespoon or so of water. Cook and stir about a minute. Add tomatoes and cook for 5 minutes, stirring gently. Add another spoonful of water if it seems dry or if it's burning or sticking. Serve with flatbread and rice.
In a large pot, bring lentils to a boil with enough water to cover by a couple inches. Reduce heat, and simmer for 30-40 minutes or until very soft. Drain. Meanwhile, whisk the rest of the ingredients together until combined. Puree lentils in a food prosesser until smooth. Dump that into the egg mixture, and stir. Pour into a greased 8x8 baking dish, and bake at 400 for 30 minutes or until firm. Enjoy.
Melt butter in small saucepan. Add garlic & cook for 1 minute, but do not brown. Add undrained anchovies + cream, bring to a boil, reduce heat to simmer & simmer for 5 minutes. Blend cornstarch w/water, stir into anchovy mixture & stir constantly over moderate heat till mixture boils & thickens. Remove from heat & serve hot w/assorted veggies of your choice (The picture I have showed it served w/carrot sticks, broccoli florets & asparagus spears).
Slice kielbasa into bite sized pieces and saute over medium high heat in a dutch oven or large pot. Stir occasionally until browned on both sides and slightly caramelized. Remove from pot, cover, keep warm. Using the juices from the kielbasa, saute onions until soft (add a little oil if needed) and just as onions become soft, add garlic and saute 1 minute. Add diced tomatoes, tomato paste, and beef broth. Stir until combined. Add spices and return kielbasa to pot. Bring to a slight boil then simmer over low heat for 30-60 minutes. Prepare the pasta according to package directions about 10-15 minutes before meat sauce is ready. When ready to serve, combine pasta and meat sauce and serve with garlic bread. If you prefer, you can serve the noodles plain with the meat sauce on top of it.
Brown pork chops on both sides in hot oil. Drain mandarin oranges, saving juice. Combine 1/2 cup juice with remaining ingredients; pour over pork chops. Pour oranges over all. Cover and simmer gently for 45 minutes or until chops are tender.
In a bowl cream the eggs with the sugar. In a seperate bowl mix the flour with the baking powder. Add some flour/baking powder to the egg mixture and combine, then add some of the cream and continue that way, alternating between the two, mix until you have a smooth dough. Spread the dough onto a greased or baking paper lined oven tray (this is just the standard tray that comes with your oven, the one that fits directly into it, it doesn't have to be deep). Bake in a pre-heated oven (200°C/400°F/Gas 6) for 15 minutes. Meanwhile mix the melted butter, almonds, milk and sugar. Remove the cake from the oven and evenly brush with the almond butter mixture. Place back in the oven and continue to bake at the same temperature for another 15 minutes. Allow to cool and cut into slices.
Crockpot -- Add the eggplant, onion, celery, olive oil, tomatoes, tomato sauce, broth, oregano, salt and pepper in the slow cooker and mix well. Top with the olives and squash but don't stir.Cover and cook on low for approximately 4 hours. Finish -- After 3 1/2 - 4 1/2 hours, when the eggplant is tender, stir to incorporate the squash and the olives into the mix. To finish, mix the sugar with the vinegar and add to the crockpot along with the capers and basil. Stir well and test for any additional seasoning, salt and pepper. Pepper is the only thing I find I need to add. Cook another 10-15 minutes, just to blend all the flavors. Perfect time to make your couscous, or maybe some grilled bread or rice. Any side dish you want. Serve -- As I mentioned, I prefer to serve this over couscous and garnish with feta cheese. ENJOY!
In a medium saucepan, combine olive oil, peanut butter, soy sauce and fish sauce over low heat. Blend cornstarch into the broth and slowly pour into saucepan, whisking constantly until smooth. Add curry powder to taste. Add sesame oil just before combining sauce with noodles. Cook the noodles according to package instructions with kosher salt added to water. In last few minutes of cooking, add shanghai tips. Drain noodles and mix with sesame peanut sauce. Serve immediately.
In melted butter, sautee onion until transparent. Add rest of the ingredients and cook until cheeses melt. Season to taste.
Place apples, cinnamon, and dates in food processor. Process untilmixture is the consistency of applesauce. Place mixture in a bowl and stir in raisins.
Saute apples, onion and thyme in 2 tsp of the oil in skillet over medium-high heat, just until tender crisp; about 4 minutes. Remove from skillet and set aside. Cook chicken in remaining 2 tsp oil in skillet for 2 to 3 minutes or until golden brown, turning once during cooking. Reduce heat to medium-low. Set aside 1 tbsp apple juice; pour remaining apple juice into skillet along with vinegar. Cover and simmer until chicken is no longer pink inside; about 6 to 8 minutes. With slotted spoon, remove chicken from skillet and keep warm. Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, stirring and scraping up any browned bits on bottom of pan, until thickened; about 2 minutes. Return apple mixture to skillet and heat through; add salt and pepper to taste. Spoon apple mixture over chicken. Serve with egg noodles or rice.
Coat veal shoulder with flour mixed with salt and pepper. Brown in hot oil in a large skillet. Remove veal to casserole pot or dish. Saute onion and garlic in the same skillet until it's golden. Deglaxe the pan with white wine and Brandy. Stir in chopped tomatoes and add to casserole with bay leaf, 2 sprigs parsley and thyme. Cover casserole. Bake in moderate oven at 350 degrees for 45 minutes, or until veal is almost tender. Add mushroom caps and bake 10 minutes longer, or until the veal is tender. Garnish with chopped truffles and chopped parsley.
Preheat oven to 350 degrees. In a large pan combine hamburger, sliced bacon, diced green peppers and onions, and cook until hamburger is done. Drain any grease that is in the pan. Return meat mixture back to the pan. Add pork& beans, dark brown sugar, white corn syrup, ketchup, mustard, and salt/pepper to the meat mixture. Mix well. Pour into a casserole dish and bake for 30 minutes.
1. Heat oven to 400°F Spray 9-inch glass pie plate with cooking spray. 2. Sprinkle ham, pineapple and onions in pie plate. In medium bowl, stir Bisquick mix, milk, eggs and mustard until blended; pour over ham mixture. 3. Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese is melted.
In a large dutch oven, saute the onions in the oil until tender. Add the garlic and saute about 30 seconds, stirring often. Take pot off burner so garlic won't cook further. Add in oregano, parsley, bay leaves, basil, and tomato paste. Put the pot back on the burner. Mix ingredients well and stir constantly for about 1-2 minutes. Add tomatoes, sugar, spareribs, Parmesan, and wine. Stir well and take it back off the burner. Poke several holes in each of the Italian sausages. Cook the sausages in microwave until they are halfway done. Take out of microwave and discard grease. Cut each sausage in half. Drop the sausages into the pot of tomato gravy. Stir a little. Put the pot back on the burner. (**Add the braciole if you made them.) Cook slowly with a lid partly on for 1 1/2 hours. Check it often. Stir as needed. You may add a little water if it gets too thick for your taste. (You may also add meatballs if you made them.).
Bake sweet potatoes until done-around 1 hour. Mince figs. When cool enough to handle scoop out potatoes and place in a large bowl-reserve jackets. Add remaining ingredients except butter and whip well. Restuff jackets and dot tops with 1/2 t. butter each. Bake at 350 for around 20 to 30 minutes.
Melt butter in a large, heavy saucepan. Brown carrots, celery, onion, ham and mushrooms over high heat. Turn heat to medium and cook until tender. Sprinkle in flour, paprika,dry mustard. Stir over low heat about 5 minutes. Gradually whisk in chicken broth and milk. Stir until slightly thickened. Add cheese and whisk until melted. Do not boil. Season with salt and pepper. Top w/ parsley.
In a large pot bring the soy sauce just to the boiling point. Do not boil or reduce. Add the pound of dehydrated shiitakes and let sit until the soy sauce has come down to room temperature. Strain the soy sauce through folded cheese cloth. Squeeze out as much soy sauce from the mushrooms as possible; using the cheese cloth makes this much easier.
Set oven to 350 degrees. Grease an 11x16 inch jelly roll pan. In an electric mixer cream the butter and sugar until light. Add the egg yolk and vanilla. With the mixer set on its lowest speed, beat in the flour. Pat the batter into the prepared pan, pressing it into the corners. Beat the white until frothy. Spread the white on the batter and sprinkle it with almonds. Transfer the pan to the hot oven and bake the mixture for 15 to 18 minutes or until it is golden brown. Cut into 48 pieces (diamonds, squares). Transfer to a wire rack to cool completely. Store in an airtight container.
Put venison through meat grinder. Mix all spices and ground pork with the ground venison thoroughly by hand. Package in 1 lb packages and vacuum seal.
Mix alligator sausage with remaining ingredients. Place in a covered casserole or pan and cook in preheated 350 degree oven for 1 hour. After 30 minutes, stir well and continue cooking for the remaining time. Let cool, uncovered, for a few minutes and serve.
Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside. Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside. Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
Brew coffe as you're used to. It should be really steaming hot. Stir in molasses. Place egg, rice milk and pumpkin pie spice in a blender and blend until foamy. Slow speed down and slowly drizzle in the steaming hot, sweetened coffe. As soon as all coffee is incorporated in the egg mixture, give it another whirl at high speed. Serve immediately. If made with steamed milk, stir half of the spice and molasses into the coffee and heat the other half of the spice with the milk. Steam milk and top coffee with steamed spiced milk.
Break the cauliflower into florets, cutting any larger ones into thin slices. Grate the carrots and finely chop the onion. Mix the cauliflower, carrots, onion, capers and parsley. In a small bowl, whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise. Pour over the salad and mix well.
Boil sweet potatoes till tender,drain potatoes and let cool. Preheat oven to 350°F. When they are cool peel them and slice them into 1/4in thick slices. Put into 13x9-inch pan. I use the disposable foil pans they so much easier to use and you just can throw it away. Slice butter into slices and put on to each slice of potatoes. Then sprinkle brown sugar all over potatoes. (more sugar the sweeter and yummier they are.) Finally put marshmallows all over potatoes. Don't be afraid to use a lot. Gives it an awesome taste and sweetness. Put in oven for a 1/2 hour. Then take out and enjoy. You can also sprinkle some nutmeg on them if you wish to before putting them in the oven.
Trim away excess fat and skin, then wash and pat chicken dry with absorbent kitchen paper. Place the chicken in a large pan with half the chopped onion, 1 bay leaf and the coriander sprigs. Pour in enough water to cover the chicken and bring to the boil. Cover and simmer for 1 to 1 1/2 hours or until cooked. Leave to cool in the liquid for about 30 minutes. Drain the chicken then strip away and discard the skin. Slice all the meat from the carcass, cut into bite sized pieces and set aside. Heat the oil and saute remaining bay leaf, onion, coriander seeds, cumin and curry powder for 2-3 minutes. Stir in the tomato puree, lemon juice and red wine, then simmer gently for 10 minutes. Press the mixture through a sieve (metal is best) and leave to cool. Mix together the mayonnaise, apricot chutney and the cooled curry mixture. Whip the cream until it just forms soft peaks. Fold into the mixture together with the chicken pieces. Mix well and season to taste. Arrange the salad leaves on a serving plate and spoon the chicken mixture.
Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes. Drain & remove bay leaf. Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss. Toss the dressed lentils together with the onion, beets, parsley & coriander. Top with crumbled feta.
Peel & chop pears, placing in water so they don't dry out. Drain well and place in a large, heavy Dutch oven. Add cider so that it just covers fruit. Place cinnamon stick pieces beneath surface of cider. Simmer 30 minutes until tender. Preheat oven 300°F Remove cinnamon & set aside. Puree pears with liquid in blender or food processor until as smooth. Transfer pureed pears to large, heavy baking dish. Mix in honey, rosemary, & cinnamon. Bake 2-3 hours, stirring occasionally, till sauce is thickened, bubbling, and dark brown around edges. Add single drop of lemon juice (any more would be overpowering). Cool completely. For Canning: Reheat until simmering & ladle into hot sterilized jars. Process according to standard canning methods. For Freezing: Divide cooled mixture into plastic containers & refrigerate or freeze.
Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf, and fennel. Season with salt and pepper and bring to a boil. SImmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the pot, discard the bay leaf. Meanwhile, Cook the penne in a larg pt of boiling water until al dente. Drain the pasta and return it to the pot. Stir the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the pasta. Spoon the pasta into a 9X13" baking dish. Pour the remaining tomato sauce over the pasta and dollup large spoonfuls of ricotta on top. Gently fold some of the ricotta into the pasta, don't overmix, you should have pockets of ricotta. Scatter the mozarella cubes on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes or until bubbling and golden on top. Let rest for 20 minutes before serving.
For filling: make mashed potatoes as usual, butter, salt, pepper, milk or cream; however you usually make it. Saute onion in butter till tender. Add to potatoes. Add velveeta cheese to potatoes, to taste. Set aside. For dough: make well in the 2 cups of flour. Pour beaten egg in well and mix. Add 1 to 1 1/2 cups water and mix. Make into long ropes of dough. Cut into little squares and flatten them out. Spoon potato mixture into squares and fold over. Make sure the sides are completely pinched together. Place in salted boiling water for 7 minutes. Don't overcrowd the pot, batches are best. Enjoy. Just guessing on the servings.
Combine drained fruit cocktail + banana slices & set aside. Use a blender or hand-held whipper/blender tool to combine the remaining ingredients (a smooth sauce is obtained when papaya puree is prepared in a blender). Spoon fruit/banana mix into 6 cocktail glasses & pour puree sauce over fruit. Garnish w/reserved cherries & mint leaves.
Heat oven to 400°. Grease 13 x 9-inch baking pan. Combine flour, granulated sugar, lemon peel and salt in food processor and pulse. With machine on, add butter through feed tube. Whisk egg with vanilla in bowl; with machine on, add through feed tube until combined. (Mixture will be crumbly) Press evenly into prepared pan. Bake 12 to 15 minutes until golden. (Crust will crack but that's okay) Cool. For the crumb topping: Stir butter and brown sugar in medium bowl until smooth. Stir in flour. Sprinkle blueberries over baked crust. Combine sugar and nutmeg in cup and sprinkle over berries. Crumble on topping. Bake 20 to 25 minutes, until browned. Cool. Sprinkle with powdered sugar. Cut into bars.
FOR MEAT MIXTURE. Heat oil in large saucepan over medium heat. Add garlic, chicken, onion, bell pepper, seasonings, and salt and pepper. Saute for 2 minutes. Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside. FOR SAUCE. Using the same saucepan, reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled, melt 3 tablespoons butter. *Important!* This is the longest process, but worth the patience (the sauce should not be runny at all. If it is, slowly add more flour until it thickens to the consistency of alfredo sauce). Add a little bit of flour, stirring constantly until thickened. Pour in a little bit of the cream/water, stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid, add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions, mix thoroughly, and allow to simmer while making the pasta, stirring periodically. FOR PASTA. Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
In a bowl, whisk together mayonnaise, yogurt, sour cream, lemon juice, green onion and garlic. Season to taste with salt, black pepper and cayenne pepper. Whisk in a little water to thin to desired consistency.
Bring sugar and water to a boil, stirring until sugar has dissolved. Add cranberries, peaches, and salt, and return to a boil. Reduce heat, and simmer gently, stirring occasionally, until thickened and cranberries have burst, about 10 minutes. Let Cool. Cover, and refrigerate until ready to serve (up to 1 week).
1. Take a mixing bowl and mix both flours. 2. Add yogurt, baking soda, salt, 1 tbsp oil, and sugar. 3. Knead the dough using lukewarm water. 4. After kneading the dough apply 1 tbsp of oil. 5. Cover dough with wet towel and keep in warm place for 2 hours. 6. Divide them into 16 balls. Cover it with cloth and let them rest for 20 minutes. 7. Use a rolling pin and roll the dough into 5 inch diskettes. 8. Heat oil in pan for deep frying. Wait till oil gets hot. 9. Deep fry the bhatura and cook on both sides for one minute. 10. Remove the bhatura and place it on towel paper. This will help removing excess oil. Serve hot with Punjabi Cholle and Yogurt.
Whisk together Marshmallow Creme and creme de menthe, stir until well blended. Stir in candy. Fold whipped cream into marshmallow mixture. Pour into prepared crust. Freeze 2 hours or until firm. Remove from freezer about 5 minutes before serving.
Brown roast on all sides in skillet in canola oil, and place in slow cooker. Add remaining ingredients. Cover, and cook on low 6-8 hours.
In a medium size microwaveable bowl, on high, microwave 4 chocolate squares for 1 to 1 1/2 minutes or until melted, stirring after 1 minute. To the melted chocolate add ONLY 4 OUNCES (NOT the 8 ounces!) of cream cheese, half of the marshmallow creme, the dry pudding mix & the milk, beating with a mixer until well blended, then spoon into the crust. In a separate bowl, beat the last half of the marshmallow creme & the Cool Whip until well blended, then spread over the chocolate layer. Refrigerate for 2 hours or until firm, then, if desired, use 1 square of chocolate to make chocolate curls & arrange them on top of the pie. To make chocolate curls, microwave the chocolate square on high for a few seconds or just until you can smudge the chocolate with your thumb. Slowly pull a vegetable peeler along the bottom of the square to make a curl, then repeat to make additional curls.
In a large mixing bowl, whisk the oil and vinegar with salt and pepper to taste to form a dressing. Add the remaining ingredients, and toss to coat with the dressing. Taste, and reseason if necessary.
Combine flour, baking powder and salt in a medium mixing bowl, gradually add milk and oil, stirring until just moistened. Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times. Pat dough to a 1/2-inch thickness, and cut with a floured 1 3/4-inch bisquit cutter. arrange bisquits with sides lightly touching on an ungreased baking sheet. Bake at 450 degrees for 12 to 15 minutes.
Cream shortening and the sugars. Add egg and pineapple. Stir in vanilla. Sift flour, then measure it. To the flour, add salt, soda, and baking powder. Add dry mixture to the wet mixture. Drop by rounded tsps. onto a lightly greased baking sheet. Bake 10-12 minutes at 350°F,or until done.
Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours. Serve with bread and/or vegetables.