HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken and beef in a heavy kettle until tender. Use enough water to cover. Remove meat and cut into small bite-sized chunks. Discard fat and skin. To broth, add celery, cabbage, onions and boil until almost tender. Add remaining vegetables according to taste and desired thickness. After vegetables have cooked a short time together add meat and simmer until meat breaks apart. Stir occasionally with a wooden paddle. Salt and pepper to taste. Put (VERY IMPORTANT) dry pickling spice in a strong cloth bag and tie firmly with string so it won't come apart. Drop the bag into simmering bouja plunging it in and out after a short time, tasting as you go until it tastes right.
Combine soy sauce, garlic, ginger and sesame oil. Place the pork tenderloin in a heavy plastic bag. Pour the soy mixture over the pork to coat well. Cover and marinate 6-24 hours in the refrigerator. Remove the pork from the marinade; pat dry. Let sit out at room temperature for 1 hour before coating and cooking. Mix together the honey and brown sugar in a shallow plate. Rub the tenderloin in oil all over. Place sesame seeds on a separate shallow plate. Roll pork in the honey mixture, coating well. Then roll in sesame seeds. Roast in a shallow pan at 375 degrees for 20-30 mins or until the pork is cooked. Remove to a platter, slice thinly to serve.
Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.). Note: It is also delicious with seafood, but only needs to be brushed on during grilling.
Heat the oil in a 10-inch skillet over medium heat., Add the rice and cook for 30 seconds. Stirring constantly. Stir the vegetable juice, basil and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the vegetables. Cover and cook for 10 minutes or until the rice and veggies are tender.
Heat the oil in a big pot. Add garlic, onion, and jalepeno. Stir until onion is soft and clear. Add the kidney beans and 1/2 the water, still stirring. Mash the beans up a little with a fork or a poato masher. Add the black beans and stir them inches If you want you can mash them up a little also. Keep stirring. Once this starts to simmer, and the corn, tomatoes, and the retained tomato juices. Add the rest of the water. If you are going to let this simmer for a long time while you clean up or make salsa, or if your tomatos weren't very juicy, you will need to add an extra cup of water. Add the cilantro, lime juice, and salt to taste. Let this simmer until it is the consistancy you want. It will get better with longer simmering, as long as you stir occasionally and keep it a little bit wet. I recomend about a 1/2hr, but 5 min works fine too. Serve with brown rice, nachos, salsa, sour cream, guacomole -- yum.
Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point). Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp. Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes. Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down. Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place. Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.
Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat. Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese. Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.
Place the cheeses in a large bowl and stir together with a wooden spoon. Add the eggs, 1 at a time, mixing until completely incorporated before adding the next. Stir in the milk, strawberries, honey, cinnamon, and bread. Pour into an 8 by 10 by 2-inch casserole dish. If freezing, cover with plastic wrap and place in the freezer for 1 day and up to 1 month. To bake, preheat the oven to 350 degrees F. Bake covered with foil for 45 minutes. Increase the oven temperature to 400 degrees F. Remove the foil and continue baking for 30 to 35 minutes.
Combine the first 4 ingredients in a large zip-lock bag; add fish. Marinate in the fridge for about 30 minutes, turning occasionally. Remove fish from bag and discard the marinade. Combine the flour, Parmesan, salt & pepper in another zip-lock bag. Add the fish; seal and shake to coat the fish with the flour mixture. Coat a large skillet with cooking spray and add the olive oil. Heat over medium until hot. Add the fish and cook for about 7 minutes on each side or until it flakes easily.
Mix together 2 tablespoons of the oil, cinnamon, nutmeg and ginger and rub this mixture in the hicken thighs. Set aside. Heat remaining oil in a large pot and saute the onions until soft. Add the chicken pieces and fry them a few minutes from each side. Add the prunes, almonds, honey and about one cup of water, cover and let simmer on low heat until the chicken is tender. This takes about 60-70 minutes. During cooking time, stir occasionally and check for liquid. Serve with couscous, rice or bread.
Place first 4 ingredients into a blender, then add 6-8 ice cubes. Then BLITZ. Then Serve!
Mix all ingredients except 2 egg whites thoroughly with hand or counter mixer. Refrigerate overnight or longer. Form into long logs on cookie sheet. Brush with 2 remaining egg whites. Bake at 375 for 25-35 minutes until the consistency of a firm loaf of bread. Slice into biscotti slices with sharp knife, lay flat on cookie sheet. Return to oven and bake at 275 for 35 to 45 minutes until very hard. Dip in coffee, cocoa or milk and enjoy!
Place cabbage and vinegar in saute pan. Cover and steam 5 minutes. Add brown sugar and apple juice. Stir. Add oranges and serve.
Poke small holes in the chicken with a skewer. Mix the ingredients for the marinade then coat the meat & skin of the chicken with the marinade. Let sit in the refrigerator for at least 6 hours. Remove the flesh from the preserved lemon to be used in the browning mixture. Place the chicken in a large pressure cooker. Then add all the ingredients for the sauce to the cooker along with enough water to reach halfway up the chicken. Seal with the lid & cook for 20 minutes (after it begins to hiss). Poke with a fork to make sure that the chicken is done & no blood leaks out. Mix the ingredients for the browning mixture in a small bowl. Once the chicken is done cooking remove it & place on a baking pan. Coat both sides of the chicken with the browning mixture then cook in the oven on 350 degrees until golden brown. Simmer the sauce over medium heat until it thickens, around 10 minutes. If you want your sauce to be more brown in color add 1/4-1/2 tsp of sugar to the pot while simmering. Place the chicken in the center of a large serving dish. Pour the sauce & fried potatoes (if using) over the chicken. Serve hot with thick bread.
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. 2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. 3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. 4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Put the onions in the bowl with the fat or butter. Cover the bowl and microwave for 10 minutes on high. Take off the cover, and stir the onions--there should be good bit of liquid in the bowl. Microwave (uncovered) for approximately 10 more minutes, but keep an eye on it. It should get brown around the edges, so stir it periodically. Eventually it'll be a brown mass of onions. If you like them crispy, microwave them a bit longer but, again, keep an eye on them--it's a real short moment between crispy and burnt. You can do this in a conventional oven too, but it takes longer; say around 20 minutes at 350°F with the cover on and another 20 min with the cover off, stirring periodically. Once again, keep an eye on it.
Spread Ranch dressing on tortillas, then cover with Cheddar cheese. Top with lettuce, sliced tomato and generous helping of chicken breast. Add bacon and roll up, wrap fashion.
Beat ingredients together with an electric mixer. Use immediately, or refrigerate in an airtight container for up to one week; stir before using. Feel free to flavor with a half teaspoon of your favorite extract, or with a spice like cinnamon, or even a little cocoa powder.
Preheat oven to 225° F. In a food processor or blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out. Remove the ribs from the oven. They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days. While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside. Light a fire in your grill. You want a very low charcoal fire with the rack set as high as possible. Put the ribs on the grill and let them stay there as long as your patience allows. A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side. If you're into prolonging your guests' agony. Of course, the longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill. Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.
Dice the uncooked bacon up and cook over medium heat until the fat renders out and the bacon gets some color. Once the bacon has taken on some color, but is not crisp, pour off all but about 2 -3 tablespoons of the bacon fat. Add the onions and the 1/4 teaspoon of kosher salt. Lower heat to med-low and slowly cook the onions until they have reduced in size and darkened in color. Let the onion mix cool and mix the rest of the ingredients together. Chill and stir before serving.
Melt 2 tbsps of butter in a large heavy pot over a high heat. Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown. Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350F oven. Bake for about an hour, stirring at least twice. Cut off the peel from the oranges and slice into rounds. When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches. Cover the cutlets with foil to rest. Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. Add the orange slices and cook until golden. This will take just a few minutes. Serve and enjoy!
Dissolve acid in water. Pour over the berries. Let this sit for 24 hours. After 24 hours, strain the juice. Add 3 cups of sugar for each pint of juice and mix well. Bottle the juice. To serve, add water to the nectar just like you would with any juice that needs to be diluted.
Mix the marinade ingredients together in a bowl. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for two hours, if time permits. Mix the mayonnaise ingredients together, cover, and refrigerate until required. Thread four shrimp onto each skewer and cook them on a prepared grill for 4-5 minutes on each side, turning them once. To serve, remove shrimp from skewers, if preferred, and serve with the cilantro mayonnaise.
Mix first 6 ingredients. Stir in mayonnaise. Spread on platter or large plate. top with raspberry preserves. Serve with crackers.
Combine eggs, oil, banana, yogurt and honey in a bowl and mix well using a hand whisk. Whisk together flour, baking powder, baking soda, cinnamon, and salt. Add yogurt mixture to dry ingredients and stir just until combined, allowing batter to remain lumpy. Heat 2 12-inch skillets over medium heat for about 4 minutes. Coat with cooking spray. Cook 4-5 pancakes on each skillet, about 4 minutes on the first side (or until golden brown) and then about 2 more minutes on the second side. The result is yummy, fluffy pancakes with a hint of sweetness, banana and cinnamon. If you're in the mood to indulge, serve them with a little maple syrup, but they are excellent just as they are with no toppings at all. And healthier than regular pancakes!
In a large bowl, combine cabbage, carrots, apples, green onions and vinegar. In another bowl, whisk together sour cream, mayo, apple juice and poppy seeds until well blended. Add dressing to cabbage mixture, season with salt and pepper and toss to combine. Cover and refrigerate 1-2 hours before serving.
Combine undrained tomatoes and chicken broth in large sauce pan.Boil; add diced cooked chicken. Reduce heat; cook 7 minutes. Add in prepared beans and rice; heat through. Spoon into bowls. Top with cheese and tortilla chips.
1.Place the potatoes in a 6-quart slow cooker and set the chicken on top (be sure that the top of the chicken sits below the rim of the pot). Sprinkle the chicken liberally with the seasoned salt. Cover and seal the pot and cook until the chicken is tender, 7-8 hours on LOW. Remove the chicken to a cutting board and carve the meat. Transfer the meat and potatoes to a platter and serve hot.
Set oven to 325 degrees. Prepare a 13" x 9" greased baking pan. In a frypan, saute onions, garlic (if using) green peppers and sausage in butter for 15-20 minutes. Sprinkle a little cinnamon and cloves over the apples. Combine veggie mixture with the bread crumbs. Add eggs, apples and sherry. Season with a dash of thyme, salt and pepper to taste. Stuff pork chop pockets. Bake for 1 hour, or until chops are cooked. Baste with juices. Sprinkle with paprika.
Mix together oil, sugar and eggs. Add oatmeal, baking powder, salt and milk. Bake 30 minute at 350°. Serve with warm sweetened milk with cinnamon.
Melt butter in medium saucepan on medium heat. Add curry powder and sugar; cook and stir 30 seconds. Pour water and coconut milk into saucepan. Bring to boil. Stir in rice, turmeric, garlic, onion, chicken base (or salt), and molasses; return to boil. Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender (add diced red and green bell pepper the last 5 minutes of cooking). Remove from heat. Let stand 5 minutes, then fluff rice with a fork and serve topped with roast peanuts, snipped coriander, and fresh lime wedges. May be served hot or at room temperature.
In a large resealable plastic bag, combine the first seven ingredients. Add chicken half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8 to 10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.
Whisk together yogurt, tahini, garlic, lemon juice, salt and pepper. Thin with water to obtain a smooth sauce.
Heat a earthen bowl, nabe or small pot over medium heat. Add sesame oil, garlic, kimchi, and kochugaru to the bowl and stir for about a minute. Add sliced shiitake mushrooms and stir for additional minute. Add sugar, salt, black pepper, green onion, water, tofu, meatballs, and spinach. Cook until boiling. Reduce heat to simmer and continue to cook for 15-18 minutes. Drop an egg on top and cover the bowl with a lid. Continue to cook until egg is done to your liking. Sprinkle sesame seeds on top and serve.
Bring a large stock pot of water to a boil. Add Old Bay, potatoes and sausage. Cook 15 minutes maintaining the boil. Add corn and shrimp, returning liquid to a boil. Cook for 5 minutes. Dump into large colander to drain. Transfer to large serving platter and serve with plenty of napkins and condiments.
Combine curry powder, coriander, turmeric, salt, pepper, cumin, and bay leaf in small bowl. Heat oil in large dutch oven over medium high heat. Add chicken to pan, and saute' til beginning to brown (stir frequently). Add onions, and continue to cook til onions tender and chicken is browning (still stirring). Add ginger and garlic, cook 1 minute stirring constantly. Add curry powder mixture, stir constantly, 2 minutes. Add broth, tomatoes, coconut milk, and potatoes; bring to a boil. Reduce heat and simmer for an hour, stirring occasionally. After an hour, begin water for rice, and add chickpeas and green peas to curry mixture. When rice is finished, remove curry from heat and add lemon. Serve over rice.
Place all ingredients in a food processor or blender, and puree. yield: about 2 cups.
Set oven to 400 degrees. Grease a 11 x7-inch or a 13x9 baking dish. Grate zucchini and potatoes (you should have 4 cups total) and squeeze out any excess moiture with hands. Combine remaining ingredients (except onion rings) with grated zucchini and potatoes; mix well. Spread half of onion rings on bottom of the baking dish. Spread potato/zucchini mixture on top of onion rings. Top with remaining onion rings. Sprinkle with paprika. Bake for 25-30 mins, or until fairly crispy and golden brown. Note: for Potato-Zucchini Au Gratin, sprinkle 1-1/2 cups grated mozzeralla or cheddar cheese on top the last 10 minutes of baking. Freezes well.
Preheat Wok. Swirl oil around sides. When oil is hot add ginger and garlic. Brown and then discard. Add chicken - cook 4 minutes. Combine chicken stock and corn starch. Pour over chicken and reduce heat. Add all vegetables. Cover and simmer about 15 minutes. Season with soy sauce and serve over rice immediately.
Preheat the oven to 190oC or 375oF Gas 5. Grease a baking sheet. Cream together the sugar, margarine, salt and vanilla essence until very soft and light. Work in the flour, cocoa and ginger, adding a little milk, if necessary, to bind the mixture. Knead lightly on a floured surface until smooth. Roll out the dough to about 5 mm or 1/4 inch thick. Stamp out shapes using floured biscuit cutters and place on the prepared baking sheet. Bake the cookies for 10 - 15 minutes. Leave to cool on the baking sheets until firm, then transfer to a wire rack to cool completely. Decorate with glace icing and pieces of glace cherries.
Cook pasta until al dente (about 8 to 10 minutes in boiling water). Cool and rinse pasta. Mix well with other ingredients. Chill.
Mix mayo and hot sauce. Fill tortilla with sauce, lettuce and chicken. Roll to eat.
Add half of the ketchup and Worcestershire sauce in a ziplock bag with the pork chops. Set in refridgerator for 15-45 minutes. Mix remaining ingredients in bowl. Place pork chops and marinating liquid in an ungreased 13"x9" baking pan. Top with sauce mixture. Cover and bake one hour at 350 degrees. Serve over rice.
Preheat oven to 350°F Soften the butter to room temperature and mix it with the sugar in a mixing bowl until light and fluffy. Mash the bananas and add it to the butter and sugar mixture. Add the salt, lemon juice, cinnamon, and egg. Sift the flour with the baking powder and slowly add it to the liquid mixture. Pour the batter into a greased loaf pan, approximately 9 x 5 inches. Bake in oven for 1 hour, or until a toothpick inserted into the center comes out clean. Serve with honey as a cake bread, or as a dessert with cream or ice cream.
Use this recipe as an inspiration as all the liquid ingredient measures shown are approximate (I don't measure - I add by simply pouring it on)! Almost any firm vegetables work well. If using mushrooms, sweet potatoes,peppers or zucchini or asparagus, etc., add these only in the last 15-20 minutes of roasting or they will disintegrate and get mushy. Preheat oven to 400°F. Combine all ingredients in a large bowl and toss well to coat. Pour into an ungreased wide and low lipped baking dish (I like the Corning or Le Creuset dishes for this) and spread out evenly. For crispier veggies, spread into a single layer if possible. Roast for 45-55 minutes, depending on the thickness of your vegetables. Stir veggies halfway through the roasting time. Serve with meat main course. This recipe does not work well on a bbq. This recipe can be done on a half convection half regular method. Start off the first cooking time in the convection then switch the oven to the regular setting. This will yield crispier exteriors to the veggies. The garlic and onions will caramelize and sweeten. If you like saltier veggies, add 1/2 tsp kosher or rock salt.
Mix all ingredients together in a large container with a spout. This will make it easier for pouring. Heat a large electric frying pan to 350 degrees. Add about an inch of the sauce and bring to a boil. Add beef, tofu, yam noodles and sliced vegetables (sui choy, onions, green onions, mushrooms, eggplant etc.). When it is done, take food directly from the pan and dip in raw egg. Serve with steamed rice. Add more sauce as needed.
Preheat broiler. In a microwave-safe dish, combine soup, cauliflower, cayenne pepper and salt. Stir in cheese. Cover and microwave on high for 6 minutes. In a small bowl, combine parmesan cheese, bread crumbs and olive oil. Spoon crumb mixture over cauliflower. Broil 6 inches from heat for 1 to 2 minutes or until top is golden brown. Serve hot.
Add milk & tea bag to mug, microwave for 1 minute on high. Add water, microwave for another minute. Add syrup, sweetener and cinnamon; Stir, Enjoy!
Put frozen sausages in a large frying pan (you'll need one with a lid). As directed on the package, add water as directed on the package, cover and simmer as directed (generally 10 minutes). Drain the water. Now brown the sausages over medium heat in a bit of oil or cooking spray. You have two choices: you can slice them first or after frying. Note: when I used the Johnsonville Brats I didn't need to brown them. Add the cut potatoes and carrots to the pan. Add the water, cover and simmer until the potatoes and carrots are cooked (10-15 minutes), stirring occasionally. When the vegetables are cooked, add the lemon juice and pepper to the pan and stir. The lemon juice thickens and coats the food. Serve and enjoy!