HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Heat oil in a large skillet or wok. 2. Add onion, carrots, red pepper, broccoli, garlic, and ginger. Stir fry until tender crisp. 3. Add cooked pork roast, spaghetti, and water chestnuts, and cayenne pepper, and cook over low heat, stirring occasionally until heated through. 4. Wisk together remaining ingredients, add to skillet or wok and cook until thickened.
In a saute pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saute for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then saute, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.
Preheat over to 375 degrees F. Combine finely chopped vegetables, oil, and seasonings in a pot or wok. Saute them for about 10-15 minutes. Add ground meat. (beef, pork, turkey, veal) your choice. Cook until brown and ready. Add rice to mixture and saute/cook through another 5 minutes, add sauce. Wash the peppers and take out the insides. Spoon the cooked mixture into the peppers. On bottom of pan lightly coat with sauce, place the peppers in the pan - do not layer one on top of the other. Sprinkle some paprika, olive oil, and if any remaining mixture on top of the peppers. Bake covered with foil at 375 for 50 minutes. Bake another 10-15 minutes at 400 degrees uncovered. ENJOY!
In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in 3/4 cup Andes candies. Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely. In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.
Preheat oven to 325 degrees. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt. Whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup. Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel. Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins. Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight. Serve garnished with chopped crystallized ginger and sweetened whipped cream.
In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar 1 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla. Spread onto the bottom and up the sides of a greased 10-inch deep pie pan. Bake at 350F for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack. Set aside 1 strawberry for garnish. Slice half the strawberries and set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set. Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Spoon into meringue shell. Garnish with reserved strawberry. Refrigerate for 3 hours or until set.
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form. Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Cook onion and zucchini in boiling water for 5 minutes. Drain. Combine soup, sour cream and shredded cheese. Add drained zucchini Combine stuffing mix and melted butter. Spread half of the dressing mix over the bottom of casserole dish. Spoon on vegetables and cover with remaining stuffing. Bake at 350 degrees for 30 minutes.
Heat the oil in a large saucepan. Add the leeks, garlic, oregano, black pepper, curry powder, allspice, and aminos and saute over medium heat for 2 to 3 minutes. Add the bell pepper, celery and tomatoes and continue to saute for 2 or 3 minutes. Reduce the heat to low, add the stock and simmer, covered for up to 1/2 hour. Bring 3 quarts of water to a boil in a large pot. Add the carrots and cauliflower and blanch for 2 minutes, or lightly steam in a steamer. Drain the vegetables and set aside. In the same large pot, heat the vegetable stock and the zucchini, and simmer for 2 or 3 minutes. Add the carrots and cauliflower, the spinach, and the chili sauce. Heat just to the boiling point, add the broccoli, and stir. Reduce the heat to low. Cover and simmer for 3 to 4 minutes. Be careful not to overcook the broccoli. Garnish with toasted pine nuts, freshly chopped dill, and feta cheese. Serve over pasta, couscous, grains, or as a side dish stew. Variation: Bake four 4-ounce boneless chicken breasts or four 4-ounce freshwater bass fillets in the sauce and serve vegetables on the side.
Cut steak into 1 inch cubes and soak for 2 hours in water. Drain and dry well. Chop garlic, parsley and rosemary together. Cut potatoes into medium sized pieces. Slice green pepper into thin strips. Combine olive oil, butter and salt pork in a saucepan pan and heat. Add onion and saute until medium brown. Add whale meat and brown slowly for 10 minutes, stir to brown all sides. Add garlic, parsley, rosemary and bay leaves, stir and cook for 8 minutes. Add wine, cover and cook for 5 minutes. Stir in carrots, celery, potatoes, green pepper, salt and black pepper. Mix the tomato paste with the warm water and stir well into the stew. Cook slowly for about 1.5 hours or until meat is done. Serve on top of garlic bread.
Place water and salt in a 2-quart pan and bring to a boil over high heat. Add rice and cover. When water resumes a full rolling boil, reduce heat and simmer until rice is aldente and all liquid is absorbed, about 20 minutes. Stir in chiles, pimentos, sour cream, jack cheese and 1/2 C. of the cheddar cheese. Pour rice mixture into a greased, shallow 1 1/2-quart casserole and sprinkle with remaining 1/2 C. cheddar cheese. Bake, uncovered, in a 350° oven for 30 minutes.
Preheat oven to 400°F. *** FILLING ***. In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 min stirring occasionally. *** BATTER ***. In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY ***. Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400°F for 25-30 min or until puffed and brown.
Heat the oil in a saucepan and add onion, chili and curry powder and saute until soft. Add rice, tomatoes and stock, mix well and bring to a boil. Reduce heat, cover and simmer for 25 minutes, stirring occasionally. Add the zucchini and bell peppers to the pan but don't stir them in yet. Cover and cook for another 30 minutes, stirring 2 or 3 times. Add the rinsed beans and corn. Mix well and cook gently for about 5-10 minutes. Stir in the cilantro and serve immediately.
Preheat the oven to 400°F (200°C/Gas 6). Place the onions in a saucepan and cover with lightly salted water. Bring to the boil, then simmer for 15-20 minutes or until the onions are tender. Drain well and allow to cool a little. Chop the onions roughly and mix with half the cheese. Season to taste with pepper, and salt if desired, to taste. Butter an ovenproof dish and pour in the cream. Lightly stir in the onion mixture and top with the remaining cheese. Bake for 20-30 minutes, or until golden. Serve as an accompaniment to cold meat or ham or accompanied by crusty bread.
Prepare the pastry by placing the flour in the bowl of a food processor. Give it a pulse to fluff it up. Add the cut up margarine and pulse again. Add the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this. Pulse the flour, margarine and cheese mixture until a ball forms and then remove. Form into a disc. Cut in half and wrap each disc in plastic wrap. Refrigerate for one to 24 hours. Once the pastry is chilled, preheat your oven to 350'F. Line two cookie sheets with parchment paper and set aside. Put your jam into a small bowl and stir it to get any lumps out of it. Once the oven is heated up, roast your nuts. I did mine at 350 for 7-10 minutes. Keep an eye on them so they don't burn. Remove the nuts and set aside until cool. Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size. Set this aside. Remove one of your pastry discs from the fridge. Lightly flour your counter top and roll the pastry out to a large circle. Make the dough very thin as it will crisp up much better if you do. Spread the jam on the pastry, then sprinkle 1/2 the nut mixture. Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections. Roll from the outside in and place with seam side down on your covered cookie sheet. Brush with the soy creamer and sprinkle with some sugar. Bake for about 20 minutes. Keep an eye on these, they can burn easily. Cool on a metal cookie rack. Repeat with the second batch of cookies. You can also sprinkle other sugars on these, icing, or fruit might be nice. Bon Appetit.
Rinse chicken well and pat dry; remove any excess fat Place onion in the cavity of the chicken and rub skin with butter (or margarine) Place in crock pot Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings Cover and cook on LOW 10 hours (HIGH 6 hours).
In a medium soup pot, heat the vegetable oil until shimmering. Season the diced chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 5 minutes. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the pink beans, green chiles and stock to the chicken and bring to a simmer. Cook over moderately low heat until the stew has thickened, about 10 minutes. Stir in the cilantro and season with salt and pepper. Ladle the chicken and pink bean stew into bowls with rice and serve with lime wedges.
Mix all above ingredients and place into crock pot. Pour broth in over ingredients and turn on low for 6 hours. Stir a couple of times during cooking process to mix soup. Serve with cornbread or muffins.
Heat oven to 350-degrees. Lightly coat a long, Pullman pan or several small loaf-pans with cooking spray. Set aside. In small bowl, place chicken livers in port and marinate for about 1 hour. Then whirl in food processor until well chopped. Turn into a bowl and add remaining ingredients, mixing well before adding pork and beef. Press into pan (s) and cover tightly with foil. Bake for 1 1/2 hours. Remove from oven and when slightly cooled, carefully drain off liquid. Replace foil and lay heavy cans covering the surface of the pate. Chill 8-24 hours. Keeps up to 5 days. Gets more tasty with age. NOTE: cooked pate may not be frozen successfully, but you can prep it and put it in a foil-lined pan and freeze it, uncooked, until you are ready for it. Then defrost before proceeding with the baking instructions.
Cook macaroni until ala dente. Melt cheese and milk to make a cheese sauce, I do this in the microwave at 50% power. Save 6 slices of cheese for top of casserole. Mix the macaroni and cheese and put into a 4 quart casserole that has been sprayed with a nonstick cooking spray. Put the 6 slices of cheese on top of casserole and then top with bread crumbs and put pats of butter on top of that. Bake in preheated 350 degree oven for 45 minutes or until browned and bubbly.
Chill martini glasses in freezer for at least 10 minutes prior to serving. Place Vodka, Triple Sec, lemon juice and sugar into a cocktail shaker with 4-5 ice cubes and shake vigorously for 30 seconds. Run the lemon twist around the edge of the chilled martini glass and dunk in a small amount of sugar for a coated rim. Pour the strained martini into the chilled glasses and serve.
In a large bowl whisk together lime juice, honey, jalapeno and red onion. Cut each cranberry in half or chop them into 3 or 4 pieces- drain them on a paper towel to remove extra moisture. Add avocado, cranberries, cilantro, salt and pepper to the honey/lime mixture and toss gently. Serve with chips.
In a big bowl combine flours, starch and baking powder. Set aside. In a second big bowl cream butter and sugar for 8 minutes (this is crucial, dont skip it). Add in eggs one by one and mix well. In a third bowl combine vanilla pudding, vanilla extract and sparkling water. Alternating with the flour mixture, add this to the butter and sugar mixture stirring to combine. Depending on which fruit youre using, you might need to add 1 tbs or so of milk here to get the right consistency. Fold in chocolate chips and cherries. Put dough into a prepared 1lb loaf pan and smooth top using a spoon. Bake in the preheated oven at 175°C/350°F for about 50 minutes or until toothpick inserted in the center comes out clean. Check on the cake after 30 minutes and cover it with parchment paper if its getting too dark.
Preheat oven to 350 degrees F. Grease a 9 x 13 pan. With an electric mixer, beat mayonnaise and sugar together. In a medium bowl, stir together flour, cocoa powder and baking soda. Add half of the flour mixture to the mayonnaise mixture. Add half of the buttermilk to the batter, beating well. Add remaining flour mixture and remaining buttermilk. Pour batter into prepared pan. Bake 25 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out with crumbs attached. Let cool. Meanwhile, prepare ganache: Put chopped chocolate in a heat-resistant dish. Heat heavy cream over medium heat just until bubbles begin to form around the edges. Pour over chopped chocolate. Stir until smooth. Cut cake into pieces and pour ganache over each piece, so it drizzles down the sides. Garnish with chopped walnuts.
Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart). Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix. Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes). Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.
In a medium skillet brown the chicken in the oil and butter. Add the garlic and cook for 1 minute more, stirring so the garlic will not burn. In your slow cooker add the chicken broth, water, garlic powder, onion powder, dried parsley, salt, black pepper, and saffron. Turn your slow cooker to low heat and add the chicken. Let this mixture just simmer for 4-5 hours. After 4-5 hours turn slow cooker to high and let the liquid come to a boil. This may take 30-45 minutes. Add the rice (s). Turn your slow cooker back down to low and allow the rice to cook until it is not crunchy anymore, about 30-45 minutes. Add evaporated milk and let simmer for 10 more minutes.
Heat oven to 425°F. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.).
Preheat oven to 350°; coat the inside of a 9x5 inch loaf pan with nonstick cooking spray and dust it with flour. In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg ; set aside. In a large mixing bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scrape down the sides of bowl as needed. With the mixer on med-low speed, add the eggs, one at a time, scraping down the sides of bowl after each addition; stir in the pumpkin and vanilla; stir in the milk. Turn the mixer to low speed and add the flour mixture 1/2 cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts. Scrape batter into prepared pan and smooth the top with a rubber spatula. Bake for 55 minutes - 1hour, until the cake is firm to the touch and a pick comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Store uneaten cake in a cake keeper at room temperature for up to 3 days or in the refrigerator, wrapped in plastic, for up to 1 week.
Preheat oven to 325°F In a large bowl combine all the ingredients for the crust and mix well with a spoon the batch becomes evenly moist. Transfer the batch to a pie plate and press evenly to form the crust. Beat cream cheese, yogurt and honey with a mixer (egg beaters). As the batter gets smoother, add sugar spoonful by spoonful, followed by lemon juice, lemon rind, egg by egg, gelatin solution, and vinegar. Pour over the crust and bake for 45 minutes. Beat egg, mix with gelatin and water. Set aside. Place mango, lemon juice, lemon rind, cinnamon, sugar, and salt in the saucepan over high heat and keep stirring until it becomes mango compote. As the fruit continues to simmer it will lose a lot of water, so keep a jug of water next to you and add 1/4 cupfuls of water every other minute to keep its consistency. Add balsamic vinegar while cooking. When the compote is cooked, lower the heat. Add the egg-gelatin mixture spoonful by spoonful while continuing to stir the compote thoroughly. Simmer over low heat. Add honey and rum, mix well. Pour mango topping on top of the baked cheesecake and allow to set. Serve chilled.
Saute all seafood in 2 oz butter until half cooked, remove and set aside. Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes. Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes. Mix lemon juice and cornstarch and blend into chicken stock. Return seafood to pan. Simmer 5 minutes. Add chopped parsley and serve over noodles.
Put all the ingredients into a food processor and blend until you have a smooth paste. Divide the mixture in approx tablespoon size portions and freeze for later use. It's as simple as that and use in any recipe that calls for masala. You will never go back to buying curry powder!
Place chicken legs, onion, garlic, chicken parts and water in a saucepan. Add 2 sprigs parsley, 1/4 tsp thyme, 1/2 tsp kosher salt, and 1/4 tsp pepper. Bring to a boil, then reduce to a bare simmer; there should be tiny bubbles streaming to the surface, but the surface should barely move (about 170-180°F). Keep at this temperature for 1 hour. Remove the leg quarters to a plate. Raise the heat and boil the stock vigorously for 20-30 minutes, until it tastes like delicious chicken soup. Drain the broth and discard the solids. Combine the rice with 1 cup of stock. Bring to a boil, covered, then cook 15-20 minutes, until almost done. Turn off heat and allow the rice to rest. Meanwhile, in another saucepan, combine peas with 1 lettuce leaf, 1/8 tsp dried thyme, 1/4 tsp sugar and 1 sprig parsley. Place over low heat and cook, stirring occasionally, about 20 minutes. Taste and add salt and pepper if needed; discard the lettuce leaf. While the rice and peas cook, in the top of a double boiler, combine the egg yolk and vinegar. Whisk constantly while slowly adding 2/3 c of chicken stock. Continue whisking over heat until slightly thickened. Season to taste with salt and pepper. Coarsely chop the remaining parsley and set aside. Remove the skin and bones from the chicken legs. Shred the meat into bite-sized pieces. Serve the chicken over the rice, sprinkle with parsley to garnish, and pass the sauce on the side. To be very French, serve the peas as a separate course after the chicken, rather than on the same plate.
Cover the meat with the cold water. Add the salt, and bring slowly to the boiling point, then skim. Cover and simmer for 1 1/2 hours. Add the onion and beets; cook 10 to 15 minutes or until the beets are almost done. If young beets are used, cook them together with the other vegetables. Add the carrot, potato, celery, and string beans; continue cooking for about 10 minutes. When cooked white beans are used, they should be added after the cabbage is cooked to retain their white color. Finally put in the cabbage and cook until it is tender. Do not overcook. Stir in the tomatoes or tomato juice and the crushed garlic, if it is used. Blend the flour with 3 tablespoons of cold water, spoon into it some soup liquid, and then stir into the borsch. If a thickened borsch is not desired, omit the flour. Add a small quantity of the beet kvas or lemon juice or any other mild acid commonly used in borsch, taking care not to use too much. A good borsch should be pleasantly tart but not sour. Season to taste with salt and pepper, and bring to the boiling point. Flavor it with the chopped dill. When ready to serve, add some thick sour cream or rich sweet cream. The amount of cream will depend on personal taste. It may also be served without cream. Some prefer to put the cream into each serving. This is the custom in central Ukraine. When the borsch is to be reheated the next day, do not add any cream. It tastes better when the cream is added just before serving. Traditional Ukrainian Cookery.
Measure ingredients in the order listed into Baking Pan. Select Dough. When cycle is complete remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 12-18 pieces. Shape each piece into a smooth ball. Place balls, almost touching in two greased 8 inch square cake pans; cover and let rise for 30 minutes or until almost double in volume. Brush with glaze. Bake in 350 F (177 c) oven for 20-25 minutes or until golden brown and bottom sounds hollow when tapped. Remove from pans and let cool on wire racks. This recipe can be formed into cloverleaf, crescents, parker-house or bread sticks.