HumbleIntelligence/food-ner-1-Million huggingface dataset:
n a medium saucepan combine first 7 ingredients- potatoes (peeled or unpeeled)through pepper. Bring to a boil, reduce heat and simmer until potatoes are tender (15-20 minutes). Remove from heat & stir in the corn. Put two cups of the mixture into a blender container and briefly puree.(not too much). Add pureed mixture back to pot, along with soy milk and heat through.
In a bowl, mix the sesame oil and teriyaki sauce until blended, add chicken and toss to coat. In a shallow dish, mix bread crumbs, sesame seeds, ginger and garlic. Coat each cutlet with bread crumb mixture and pat meat so crumbs stick. Refrigerate 30 minutes. In a large, nonstick skillet, heat oil over medium heat and add chicken to pan. Cook for approximately 5-6 minutes on each side or until golden and crisp and longer pink in center. Serve immediately.
Preheat oven to 350 degree Fahrenheit. In small bowl mix flour, baking soda, cinnamon and salt. Cream butter and sugars in electric mixer. Add eggs and vanilla beating well. Add flour mix, mixing well. Add oats, raisins, and nuts, mixing well. Drop tablespoon size dough on lightly greased baking sheet. Bake 10-12 minutes. Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.
For the base. Process all the ingredients in a food processor until the pastry starts to come together. On a floured bench roll out to fit a 23cm loose-bottomed tart tin. Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes. Cool. For the filling. Process all the ingredients in a food processor until well mixed. Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C. Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.
Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and saute until mushrooms begin to soften, about 3 minutes. Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature. Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup, and spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring to break up the meat, until it is evenly browned, about 10 minutes. Using a slotted spoon, transfer the meat to a large bowl, draining and discarding the fat. Return the pan to the heat and add another tablespoon of oil. Add the onion and garlic and saute until golden and translucent, about 4 minutes. Transfer to the bowl with the beef, leaving as much oil in the pan as possible. Add the mushrooms to the pan, along with the remaining tablespoon of oil, if needed. Cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes. Return the beef and onion to the pan with the mushrooms. Add the spinach, Worcestershire sauce, Italian seasoning, and nutmeg. Cook stirring occasionally, for 5 minutes. Reduce the heat to medium-low and add the eggs. Cook, stirring constantly, until the eggs are just set and soft-scrambled. Season to taste with salt and pepper.
Roast butternut squash in oven, covered, at 350 degrees until just starting to soften. Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together. combine the agave syrup with lemon juice, drizzle over and serve. The dish also goes well with cinnamon, chilli, coriander and nutmeg.
Preheat the oven to 350 degrees F. Grease a 9"x5" loaf pan. In a medium bowl, mix together the flours, salt, and baking powder; set aside. With an electric mixer, cream the butter with the sugar, then slowly beat in the eggs, bananas, and vanilla. Slowly add the dry ingredients to the wet ingredients and beat just until combined (do not mix it up too much), being sure to scrape down the edges of the bowl a few times. Gently fold in the chocolate chips (if using). Pour the batter into the loaf pan and bake for 45 to 60 minutes (mine takes about 55 minutes), until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Cool on a rack for 15 minutes before removing from the pan.
add all ingredients to bread machine, in this order. cook on basic cycle. note---- if you're going to make a smaller loaf you need an extra 1/4 tsp of yeast.
In a small saucepan simmer the sauce ingredients, stirring until honey is dissolved, and sauce is reduced to about 1/2 cup. Cool to room temperature in a metal bowl set in a large bowl of water with some ice in water. In a nonreactive baking dish large enough to just hold salmon steaks in 1 layer marinate salmon in sauce, turning to coat, about 15 minutes. Preheat broiler. Line a broiler pan and rack with foil. Arrange fish on rack in a single layer, not touching each other. Brush with melted butter, and sprinkle with salt and pepper. For a 1/2" steak, it should be 2" away from the heat. Cook 3 minutes, turn and cook 3 to 5 minutes on the other side.
Preheat oven to 350 degrees. Mix the soymilk, zest, and lemon juice. Allow the mixture to sit for 5 minutes. Mix in 1 1/4 cup agave nectar and oil. In a separate bowl, whisk the flour, baking powder, baking soda, egg replacer and salt. Mix the above wet and dry ingredients together, and pour into greased bundt pan. Bake for about one hour, until golden brown. Let cool completely before turning the cake out of the pan. Mix icing ingredients (cashews, coconut milk, vanilla extract, 1/3 cup agave nectar) in blender, strain, and ice the cooled cake.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
Pound the chicken breasts until they are about 1/4 inch thick. Coat breasts lightly in flour. In large skillet heat 1 tbs oil. Add carrot and cook about 2 or 3 minutes. Add pepper strips, garlic, salt and pepper to taste, and cook stirring about 4 minutes. Put on two plates and keep warm. In the same skillet, heat the remaining oil, then add chicken and cook about 3 minutes per side, or until pink no longer exists. Place chicken on top of veggies. Put Marsala and thyme into skillet. Heat for a minute, deglazing the pan. Pour over chicken and serve.
Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes. Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.
Spray 9x5 inch loaf pan with non stick pan spray. Dust lightly with flour. Combine raisins with water. Set aside for 30 minutes. Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl. Add raisins and liquid, egg, vanilla and unsweetened applesauce. Mix until just moistened. Pour into prepared pan. Bake 40 to 45 minutes or until golden brown and firm to touch. Let stand for 5 minutes. Cool on rack. Serve warm or slice and toast.
The most important thing to remember about the vermicelli is to NOT overcook them, then shock in cold water to stop the cooking, rinse til water runs clear and then dry. You can keep them in the fridge for a couple hours to 2 days. With the 2 brands I tested I had to cook 1 brand a bit longer and the other a bit less than the directions indicated. Use your good judgement. and start testing the doneness at 4-5 minutes. I find it easiest to slice the cucumber into thin rounds and then sticks. There are 3 ways to serve: One - Mix all the salad ingredients together and add the Nuoc Cham and mix. Let people sprinkle a teaspoon or 2 of peanuts on their serving. Two - Place noodles in the bottom of an individual bowl and then each of the ingredients, separately, Top with Nuoc Cham and peanuts. Three - Place the noodles in the center of a plate and place some of each ingredient around the noodles. Serve Nuoc Cham on the side and peanuts in a bowl on the table with a spoon -- OR dress with Nuoc Cham and peanuts, then serve. Vary it a little and make it your own. The extra garlic and the black pepper are optional garishes. The FRESH cilanto, mint and basil are VERY important to the flavor development,. ENJOY.
Mix all ingredients-except sauce ingredients-together in a large bowl. Roll into balls and fry in a large skillet. Combine the peach jam, salad dressing and soup mix in a saucepan. Cook over medium heat until blended. Pour over meatballs and simmer for 5 minutes. Serve over rice.
Over medium-low heat, saute sliced yellow onion in butter until golden brown. Add sliced zucchini, Sun Dried Tomatoes and fresh minced rosemary and thyme. Cover and cook 2 minutes. Season with salt and pepper. Beat Parmesan cheese and chopped Sun Dried Tomatoes into eggs, prepare omelet and fill with caramelized onions and tomatoes.
Mix the first four ingredients in a pot and cook on medium until all of the sugar is dissolved. Place the ham in a crock pot. (if the ham is to large for your crock pot it can be cut into smaller pieces). Pour the prepared mixture of cola, sugar, and butter over the ham. Place your crock pot on low and allow to cook over night (at least 8 hrs)! (If you are in more of a rush place the crock pot on high and allow to cook for 4-5 hours) When your ham is done remove it from the crock pot and cut it small pieces! Poor most of the juice into a bowl and return your ham to the crock pot and place on warm until ready to serve! ( if you do this try to make sure that your ham does not get to dry) Enjoy!
Place the butter in a large stockpot and melt over medium-high heat. Add the onion and garlic and saute for 1 minute. Add the spinach and paprika and saute for about 1 minute, until the spinach is wilted. Add the stock, potatoes, beets and tomato and bring to a boil. Reduce the heat to a light simmer and cook for about 30 minutes, or until the potatoes and beets are tender. Transfer the soup to a food processor in batches and puree until smooth. Season with salt and pepper. Ladle the soup into serving bowls and garnish with the sour cream and a parsley sprig.
Melt the butter in a large saucepan over medium heat. Add the onions and cook, stirring for 10 minutes or until tender. Remove from the heat and stir in the flour, paprika, salt, and pepper. Slowly add the milk, stirring until smooth. Add the vegetable broth a third at a time, stirring after each addition until well blended. Place over low heat, stirring until creamy, thickened, and hot. Add the cheddar cheese and cream and stir to melt the cheese. Pour into bowls and sprinkle the green onion and mozzarella on top.
Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides. Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet. Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken.
Combine all ingredients except the noodles in a heavy saucepan. cook over low heat for 10 minutes, stirring often. Serve over noodles, rice or toast.
Heat the cooking oil (we use Canola) in a non-stick pan. Place thawed pork chops in the heated oil and cook until thoroughly done and slightly browned on both sides. While the pork chops are cooking, mix the enchilada sauce, green chilies, garlic, and sour cream together. Add salt and pepper to taste. Once pork chops are cooked through, drain the remaining oil. In the same pan, pour the sauce over the pork chops and cover. Leave on low heat until the sauce is heated. Serve hot and enjoy!
In a medium bowl, stir together the first 6 ingredients. In another bowl, blend together the yogurt and peanut butter. Add the yogurt "dressing" to the salad just before serving and stir to coat.
Heat oven to only 200°F. Spray griddle or 10 inch skillet with nonstick cooking spray; add oil. Heat griddle over medium heat or to 375°F. Mix remaining ingredients. For each pancake, spoon a scant 1/3 cup batter onto hot griddle; flatten slightly. Cook about 5 minutes on each side or until golden brown. Place cooked pancakes on ungreased cookie sheet, and keep warm in oven while cooking remaining pancakes.
In skillet, heat oil on med high. Stir-fry chicken and garlic 3 or so minutes. Remove the chicken. Spoon peanut butter into skillet. Whisk in water, vinegar, soy sauce, pepper flakes and 1 seasoning packet from noodles. Do not use both packets (strong flavor). Bring to a boil: add noodles breaking them up slightly. Add cooked chicken and cover. Simmer 4 minute to separate noodles. sprinkle with veggies cover and simmer 3 more minute Stir. Add green onions on top. I also added some chopped peanuts on top. Serve and enjoy! Just as good the next day.
In a mixer (or by hand), combine the yeast, sugar, and warm water; let grow until bubbly (about 5 minutes). Add milk and mix. Mix in oil and egg. Slowly add 2 cups flour, mix, and then add salt. Add 1/2 cup flour at a time until the dough pulls away from the side of the bowl. Lightly spray the dough with cooking spray, and let rise in a covered mixing bowl for about 30 minutes. On a floured surface, form rolls (they will each be 2 oz., if you weigh the dough like I do) as desired, and place on a lightly greased or parchment-lined jelly roll pan (or rimmed cookie sheet). Cover with plastic wrap, and let rise an additional 30 minutes. Bake at 400 degrees for 18-20 minutes (the original recipe said 10-12 minutes, but I found mine needed about 18 minutes for 24 rolls on a jelly roll pan). You can rotate the pan halfway through, if you'd like, but I don't. Brush hot rolls with melted butter.
Cut the chicken thighs up into two inch lengths. Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil. Leave the chicken to marinate in the fridge for about 30 min or longer. (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches. Let this boil on a low heat for about 1 hour. (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot. NOTE: The congee is boiled at low heat, so that the congee will be smooth. NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier. Pour in the carrots, and allow the congee to continue simmering. Take the chicken out of the fridge, and pour it into the congee. (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee. Allow this to cook for about 15 minutes. Add the broccoli into the pot. Allow the congee to cook until you are happy with the thickness of the congee. Bring the congee to a boil, while continuously stirring it. Once it boils, turn the heat off, and drop the two eggs into the pot of congee. Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee. Ladle into bowls, and garnish. Enjoy a bowl of smooth yummy congee.
Place first five ingredients in a pot of boiling water and reduce heat. Cook over medium heat, covered, about 45 minutes or until the chicken is very tender. When the chicken is tender, remove from bone and shred. Add remaining ingredients and incorporate well. Place chicken salad on store-bought tostadas or fry your own tortillas in some vegetable oil. Top with Tapatio Hot Sauce to taste. Delicious!
mix all ingredients together. bake in greased, covered 2 1/2 qt.casserole for 1 hr @350 (l80 c). (I usually do not bake it covered.).
Cream the cheese with milk until smooth. Stir in sweetened condensed milk and pudding mix. Fold in half of the whipped topping. Layer pudding, cookies and bananas in dish. Top with remaining topping. Chill.
Preheat oven to 350 degrees. For the dip, put peanut butter, pumpkin, honey and 1/4 teaspoon cinnamon in a small food processor. Process until well blended. (It will have a slightly whipped texture). If you don't have a food processor use an electric hand mixer, or mix by hand, but a processor will likely give the best result. Split pita breads in half so you have two rounds from each pita. The easiest way I found to do this was to cut the pita in half then pull the halves apart. Use a pizza cutter to cut into triangles (they don't have to be perfect -- just rip them into pieces if you want). Make cinnamon-sugar by combining 1/2 teaspoon cinnamon and granulated sugar in a small bowl. Lay pita triangles on cookie sheet in one layer, rough side up, spray lightly with cooking spray, and sprinkle with cinnamon-sugar mixture. Bake for 7-9 minutes, until chips are browned and crisp. Watch carefully, as they can burn in just one minute too long. In my oven, 9 minutes was perfect. Remove from oven, let cool, repeat with remaining chips and serve with dip. If not serving right away, refrigerate dip and store chips in a well sealed container or storage bag. If you have cinnamon-sugar left, make cinnamon toast or add it to your coffee!
Add one avocado to your blender/ mixer. Pour in your vinegar and water. Add honey. Add spices. Blend them all up for a couple minutes till mixture is smooth. Refrigerate for one hour then pour on your salad or use as a dip for your veggies.
Cook potatoes until they poke easily with a fork. Cut in half (as soon as they are cool enough to handle.). Drizzle with olive oil and toss with garlic. Add sundried tomatoes. Steam the green beans until crisp-tender. Cut green beans in half or bite size pieces and mix with potatoes. Add seasoning, dressing, basil and some salt & pepper. Add more salt/pepper as if necessary and add pinenuts. Can be served chilled or room temperature!
Brown ground beef (season as you like); put in dish & add onion. Layer the celery, carrots, and potatoes. Blend the italian seasoning, salt & pepper, soups & water. Pour over mixture & blend slightly. Bake at 350 degrees for 2 hours or until done. *I usually add a 1/2 tsp of minced garlic as well. You can increase the water to 1 & 1/2 cans if it is too thick for your preferences.
Peel the cucumbers and cut into small cubes. Cut the cream cheese into small cubes. Put the cucmber and cream cheese cubes in a serving dish (I usually use a 9x13 glass baking dish). Dissolve the Jello mix in the boiling water. Stir in the cold water. Pour the Jello over the cucumber and cream cheese. Refrigerate until Jello is set (3-4 hours).
Saute white onions in half of the butter. Add the cream of mushroom and simmer for 3 minute. Pour into a bowl with evap. milk, set aside. Saute crawfish, green onions, and cajun seasoning in the other half of the butter. Pour crawfish mix into bowl, mix well. Pour into pie crusts and bake at 350 for 20-30 minutes. Watch the color. You want a light to medium brown.
Barely bring milk to a boil, add grits slowly stirring the whole time. Cook time for grits may vary so follow the time on the quick cooking grits box. When grits are done, add 3/4 stick of butter, add cheese slowly and add the salt. Pour into a 13x9 pan. **VERY IMPORTANT** Let the grits cool, either sitting on the counter top or in the fridge. Once cool, poke holes in the top of the grits (I use the tip of a spoon). Melt the remaining butter and pour on top of the grits. Top with the grated parmesan cheese. Bake for 40 minutes at 400 degrees.
Wash potatoes and bake in 350 degree oven for about an hour. Do not prick the potatoes. Remove from oven and cool. Slice potatoes in half lengthwise and scoop out the soft insides with a spoon. Get as much out as possible without puncturing the skin. Spray both sides of the skin with non-fat cooking spray and season with salt and pepper. Place back in a 350 degree oven for about 3-5 minutes, until crisp. Mix sour cream, garlic and chives. Season lightly with salt and pepper. Fill each potato skin with tomatoes, scallions, bacon, bell pepper, and cheese. Place back in oven until cheese melts, about 2-3 minutes. Serve with cold sour cream & garlic/chive sauce. Yummy!
Preheat oven to 350. Coat 12 muffin cups with cooking spray. Sift together the flour and baking soda. In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries. Pour the wet ingredients into the dry. Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy. Pour into muffin cups and bake 30 to 35 minutes.
In a large skillet, heat oil on High, add chops, brown well on both sides and remove. Add carrot, celery, onion and garlic, reduce heat to Medium, cover and cook, stirring occasionally for 5 minutes or until lightly browned. Add wine, increase heat to High and cook 3 minutes. Add tomatoes, salt and pepper, bring to a boil, cover reduce heat to Medium-Low and cook 10 minutes. Return chops to the skillet, push down into the sauce, cover and simmer on Low 15 minutes. Remove chops to a serving platter. Place 1/2 the sauce in a blender or processor, process until smooth, return to the pan, stir adding 1/4-1/2 cup hot water if needed to thin sauce. Pour over the chops and sprinkle with parsley.