HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the water and cornstarch. Heat the oil and fry the onions and ginger for 1 minute. Add shrimp and cook for another minute. Add snow peas and cook for 30 seconds. Push the shrimp and snow peas to the side of the wok and add the cornstarch mixture, soy sauce, and salt and cook until thickened. Blend the sauce with the shrimp, onion and snow peas and serve over steamed rice immediately.
Process almonds and wafers in a processor until fine crumbs form. Add in all remaining ingredients and process until combined. Press into 8 or 9-inch pie plate, or a 9-inch springform baking pan. Bake in a 350 degree oven (second-lowest rack) for 10 minutes.
1. Mix salt and pepper. 2. Coat venison and place in crock pot. 3. Mix other ingredients and cover venison. 4. Cook on Low for 6-7 hours. 5. Serve with rice.
Using a mortar and pestle, crush the chili and garlic. Add the dried shrimps, continue crushing. Add the sugar and continue to pound. Add the remaining ingredients and pound lightly, mix well. Taste and adjust the seasoning-you are looking for a balance between sweet, spicy, salty and sour.
Prepare the pasta according to the package directions. Meanwhile, heat the oil in a large nonstick pan, over medium-high heat. Add the tomato, garlic, and red pepper flakes; cook stirring occasionally until the tomato is softened, about 5 minutes. Add the asparagus, broth and lemon juice; bring to a boil. Reduce heat and simmer until the asparagus is tender, about 3 minutes longer. Add the pasta, ham, basil and parmesan to the pan; toss to combine.
Soak dry food in 1/2 cup water and soften it completely. When dry food is soft, mash with a fork and mix all ingredients in a 2 quart jar and shake thouroughly. Sometimes I microwave it to the temperature of baby formula. Serve about 4 fluid ounces at a time twice daily for maintenance. If your little guys are eating too much and you feel they are getting fat, you can increase the amount of water. I have tried increasing the amount of dry food, but if it gets too thick some of them won't eat it. This formula also freezes well as the Sustacal must be used within 48 hours if left only in the fridge.
Whisk egg with 1 T water. Brush dough edges with egg-water mixture. Fold dough to enclose filling. Seal edges; crimp with a fork. Transfer to a prepared sheet. Pierce turnover once or twice to vent; brush top with egg wash. Repeat with remaining dough and filling. Bake at 375 degrees for 11 minutes until golden brown. Cool slightly on wire rack.
Wash and de-stem all the radishes, scrub those babies clean and remove all dirt, pebbles, imperfections, etc. Put them into a food processor and pulse a few times until the radishes are all ground up into mush. Mix the dry spices with the mustard seeds in a small bowl and add them to the ground radishes. Add the red wine vinegar, and click on a continuous pulse until all the ingredients have completely smoothed together, and a pleasant yellow color results. Scoop into a jar and keep refridgerated, will keep for about 2 weeks.
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds. Immediately run the garlic under cold water; remove from skewer, peel, and mince. Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt. Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente. Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot. Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce. Divide among 4 warmed bowls and serve immediately.
Preheat oven to 375°. Mix wet ingredients into dry. Knead until smooth. Cut off piece of dough about the size of a pencil and roll between palms. Knot the dough like making a pretzel. Brush top of biscuits with milk or egg yolk. Bake for about 10-12 minutes.
Rinse wild rice. Combine all ingredients, except onions and parsley in your crock pot. Place lid on crock pot and cook on low for 7 hours or high for 2 and 1/2 hours to 3 hours. With 30 minutes left to your cook time add the sliced green onions and parsley. Stir well and cover to complete cooking time. Note: Depending on how old your wild rice is, you may need to add 1 additional cup of chicken broth.
In a large sauce pan, combine rose hips, water, rhubarb and salt. Boil rapidly for 2 minutes. Add 2 cups sugar and lemon rind. Boil again, rapidly for another 2 minutes. Carefully pour into sterilized jars and seal. Process in hot water bath for 15 minutes.
Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy. (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter. Chill the butter in the refrigerator or freeze until firm. Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat. Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat). Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat. (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill). Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done). Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld. Brush buns with melted butter and toast on the grill for a few seconds. Serve with any toppings of your choice.
Separate the eggs and beat the egg whites until soft peaks form. Combine flour, salt, baking soda, and ground flax seed in a medium bowl. In a small bowl, combine the egg yolks, buttermilk and cooled butter. Add liquids to dry ingredients and stir just until combined. Fold in egg whites. Bake in your waffle iron (time will vary depending on your waffle iron). Serve immediately. Leftovers freeze well between sheets of wax paper.
Melt shortening in a large (approximately 12 inches) iron skillet in a 350 degree oven until melted and very hot. While the shortening is heating you can begin to prepare the cornbread batter. In a large bowl combine the meal, egg and buttermilk and mix only to combine ingredients some lumps left is best. When the shortening is hot, roll it around in the pan to keep the cornbread from sticking and pour the remaining shortening (leave about a teaspoon in the pan) into your batter and mix together. Pour batter into pan and cook in oven for approximately 20 to 25 minutes.
Cook macaroni & cheese dinner per box directions; cool. (If you're using leftover macaroni, adjust the remaining ingredients accordingly). Add chopped eggs, celery, onion, green onion to cooled macaroni & cheese. Stir in mayonnaise and seasonings. Gently stir in thawed peas and season to taste. As with all salads, season to taste.
Combine water, salt, butter, garlic powder and parsley flakes and heat to a boil. Remove from heat. Add cold milk. Stir instant potato flakes gently and stir until smooth. Pour instant potatoes into well greased casserole dish. Top potatoes with Virginia Baked Deli Ham (I like to brown my ham in butter in a skillet before adding to casserole; just makes ham crisp. I only do this if I have time. Just as good without browning the ham -- ). Top Ham with shredded cheese. Broil 4-6 inches from heat for 60 seconds or until golden brown.
In a small saucepan, combine white chocolate and 1/4 cup ice cream. Heat over low heat until chocolate is melted and mixture is smooth, stirring constantly. Remove from heat and stir in marshmallow cream, lemon juice and lemon peel; stir until smooth. Cool 10 minutes. Place remaining ice cream in a medium bowl. Fold in cooled chocolate mixture. Pour into prepared crust. Freeze until solid, 3 hours.
Sift the flower and 1/2 tsp of salt into a bowl. Add the butter and with you fingers rub the butter into the flower until absorbed. Add water to form a thick but workable dough. Cover the pastry in cling film and chill in the fridge for about 30 minutes. On a lightly flowered surface roll out the pastry finely and cover a 28 cm flan dish. Prick the base a couple of times with the fork and bake blind in a preheated oven (200 C, 400 F or Gas Mark 6) for about 15-20 minutes. While the pastry is baking heat oil in a frying pan. Fry the onions and shallots on a gentle heat until soft and starting to colour, around 15-20 minutes. Add the sugar and salt to taste and mix well. At this stage you can also mix in herbs if required. Pace the onions into the part-paked pastry case and top with goat's cheese (if you have a hard variety you'll need to cut it into chunks otherwise you can just spoon it on) and black pepper. Beat the egg, yolks, cream and milk together and pour the mixture over the onions and goat's cheese. Bake in a preheated oven (200 C, 400 F or Gas Mark 6) until the filling has set, approximately 25-40 minutes.
Stir the kosher salt and brown sugar into hot water until dissolved. Mix in apple juice and ice. Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours. Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan. After the first hour begin basting the breast with the maple-butter glaze. Baste every 15 minutes until the temperature of the breast reaches 165 degrees. Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.
In a large saucepan combine the water with 1/2 teaspoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook over medium heat until it simmers. Remove from heat and let cool before proceeding. Add the pineapple juice and oil to the cooled liquid, mix well to combine. Transfer the liquid to a large bowl and add the chicken. Refrigerate for at least 4 hours, turning chicken occasionally. Place remaining ingredients (the rest of the Jamaican spices (2 teaspoons) - hot sauce plus 1/4 cup water) in a blender and puree until smooth for the glaze. There will be most likely be extra glaze, but it can be refrigerated for another use. It can be refrigerated for about a week or so. Preheat oven to 350°F. Remove chicken from marinade, and place chicken in a large baking pan. Discard marinade. Bake chicken for 40-60 minutes or until done, brushing on glaze occasionally during the last 5-10 minutes of baking. *Instead of baking chicken the chicken can also be grilled (about 20-30 minutes or until done) brushing on the glaze after the chicken starts to brown.
Cook pasta as directed on package. Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese, 2 Tbls. of the parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly with a wire whisk until mixture boils and thickens. Drain pasta. Toss with sauce. Sprinkle with remaining parmesan cheese and parsley.
Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce.
sift together the flour and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually stir in enough of the cold water to make a pliable dough. Knead lightly, cover with plastic wrap and refrigerate for 1 hour. Meanwhile, to make filling, bring the stock to a boil in a saucepan, reduce heat and add the chicken and potatoes and simmer for 30 minutes. Remove from the heat, cool for 25 minutes, then drain off the liquid and transfer the chicken and potatoes to a bowl. Stir in the remaining ingredients. Preheat oven to 375*F. Grease a 9 inch pie tin. Remove the dough from the fridge and on a floured work surface, roll out half the pastry to a thickness of 1/4 inch and use to line the tin. Spoon in the filling. Roll out the remaining pastry and use to make a lid. Brush the edge of the bottom crust with water and cover with the lid, trimming the edges. Cut two slits in the top to vent. Add decorative shapes made from the dough trimmings if you wish. Brush with milk and bake for 45 minutes. Serve with a selection of freshly cooked vegetables.
Chop vegetables into tiny pieces. Try onion, spinach, tomato, asparagus, zucchini, or mushrooms. Shred cheese using a cheese grater, or use a slicer to make a couple thin slices. Preheat stove to medium-high, and put an 8-10-inch pan on the burner to heat up. Crack eggs into bowl (add milk, if using) and beat until frothy with a fork or whisk. Add oil (or a little butter or cooking spray) to the hot pan. Add vegetables to the pan and cook lightly, just until things brown or soften up a little. Add eggs, and spread around pan to evenly distribute vegetables. Allow the eggs to begin to set, when the top is dry and does not wiggle when you shake the pan. To speed the setting, you can put a lid on the pan to firm up the top faster. When there is no runny egg left, add cheese to the omelette. When cheese has begun to melt, fold omelette in half with a spatula. If folded omelette is not golden brown on the outsides, cook for a moment longer, flip, and cook the other side. Serve hot.
Blend together butter and Old English cheese to make a paste. Line cookie sheet with foil and grease lightly. Cut crust off of top and sides of bread. (I use an electric knife.). Slice bread and spread cheese mixture on both sides of every slice. Put together and ice entire loaf. Bake for 25-30 minutes at 325 degrees, until golden brown.
Mix all the ingredients, except the oil, to make a batter using an electric mixer. Let it rest for 10 minutes. Preheat oven at 450°F. Preheat a muffin tray and grease with a little oil. Divide the batter into the tray. Cook for 20 minutes at 450°F.
In a heavy saucepan, cook the bacon, onion, and apples over medium-low heat until onions are limp, about 3 minutes. Add the cabbage. Cook about 10 minutes, uncovered, over medium heat until the cabbage wilts, stirring now and then. Add the remaining ingredients. Reduce heat to low, cover, and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove lid at the end of the cooking period to cook off some liquid. If sauerkraut is not served at a holiday table, this might be a very delicious substitute. The addition of bacon to the traditional sweet-and-sour red cabbage gives it smoky undertones. This can be made in advance and reheated. For vegetarians, substitute a LITTLE smoke flavor for the bacon.
Cut broccoli into small flowerets. Put oil, water chestnuts, peeled and grated ginger and lemon rind into frying pan, simmer until ginger is sizzling. Add broccoli, toss gently in hot oil for 1 minute. Add soy sauce, sherry, water and crumbled stock cube. Bring to boil, reduce heat, simmer covered for about 5 minutes or until broccoli is just cooked (still slightly crisp). Remove vegetables from pan, put onto serving plate. Increase heat and boil remaining liquid in pan until reduced by half, spoon over broccoli.
Cut off the tough bottom ends of the asparagus and discard. Cut off the tips of the asparagus and set into a bowl; set aside a few of them for garnishing later. Chop the stalks of the asparagus into small, bite sized pieces and add to the bowl of asparagus tips. Place butter in a heavy, deep round microwaveable dish (such as a white Corningware casserole) and let it melt on HIGH for approximately 1 minute, or until melted. Add the onion and aspargus tips& spears to the butter, cover, and cook on HIGH for about 4-5 minutes. Stir in the flour, mixing well. Next, pour in the broth and add the chives, stir, recover, and cook on HIGH for 10 minutes, stirring 3 times during this process. Asparagus should be very tender- if not, return for 2 more minutes, stir, test again, repeat if needed. Remove from microwave (wear oven mits) and puree using a wand blender (or use your regular blender). Add cream, lemon juice, and seasonings to taste. Get the asparagus tips you set aside for the garnish and put them into the microwave, in a microwave safe dish, for just about 2 minutes or so- just enough to blanch them so they aren't so raw tasting. Ladle soup into individual bowls and garnish with an asparagus tip before serving. NOTE: Since microwaves vary greatly, there may be some variations in the cooking times depending upon your microwave.
Rinse the rice under cold running water for several minutes, or until water runs clear (It is very important to do this). Transfer cleaned rice to a bowl; cover with more very cold water (not ice water), and let soak for 2-3 hours. Drain rice, and transfer to a saucepan. Add 3 cups cold water, and bring to a boil; stir once and immediately reduce the heat to very low. Cover and steam for 20 minutes, or until all the water has been absorbed.
In bread machine pan, place 1 cup plus 2 Tbsp water, cranberries, brown sugar, orange peel, salt, cloves, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.). When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in. whole. Stretch and shape dough to form an even ring. Cover and let rest for 10 inutes; flatten rings slightly. Fill a Dutch oven two-thirds full with water; add sugar and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels. Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. bake 400 degrees for 18-22 minutes or until golden brown. Remove to wire racks to cool.
Pour boiling water over rice and soak the rice for 30 minutes (or longer). Mix all ingredients from beef to cayenne, plus 1/2 cup ketchup. Stuff the pepper halves with the mixture. Put the stuffed peppers into an oven-safe deep pan with a tight-fitting lid. Pour chicken broth, remaining 1/2 cup ketchup, and water over the peppers. You should attempt to cover as much of the peppers as possible, but if you cannot cover them completely, it is OK - the tops of the peppers will steam. Cover and cook in the oven on 450 F until liquid boils. Then reduce heat to 325 F and cook 1.5 hours, or until the exposed rice on the top of the peppers is cooked. (You can also make it on the stove top, by first heating it till water boils and then reducing heat to medium, but you have to be careful not to burn the bottoms of the peppers.).
In a large pot: Simmer broth and vanilla. Add squash and simmer until tender (about 5 minutes). Remove squash and cover to keep warm, keep broth on low heat. In a separate pan: Melt 2 tbsp butter and add onions. Cook onions until transparent, do not caramelize. Add rice and toast for about 3 minutes, making sure to coat with butter/onions. When rice is toasted, add white wine and stir until almost evaporated. Add 1/2 cup of broth, stir until absorbed. Repeat last step until all the broth is gone and the rice is creamy (will take about 20 minutes). When rice is creamy, stir in squash, parmesan cheese, and last tablespoon of butter. Serve immediately and enjoy!
Preheat oven to 325 degrees and start a large pot of water to boil. In a large skillet, saute onion and garlic for 3-5 minutes. Add rice, meat, salt, and pepper. Stir to mix well. Remove from heat. Take the cabbage and pound the core end against the countertop to loosen. Remove core and discard. Place the whole head of cabbage into the boiling water. Cover and cook for 3 minutes. Remove softened outer leaves and discard. Separate the large leaves from one another and trim out the thick center stem from each one. One at a time, put 1 rounded tablespoonful of the meat & rice mixture into the center of a leaf. Roll up leaf and place seam side down into a large greased baking pan. (Do not make more than 2 layers). Combine the beef broth and mushroom soup and pour over cabbage rolls. Bake in a 325 degree oven for 1-1/2 hours.
In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed. Add powdered sugar in small amounts, mixing well on high speed after each addition. Beat on high speed 4-5 minutes or until mixture thickens. Refrigerate, covered, until ready to use. You may need to stir icing to soften before use.
Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible. In a small bowl, combine soy sauce, sugar, vinegar and water. Heat 1 TB dry sherry in a large skillet or wok. Add crushed red pepper and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes. Combine water and cornstarch. Add chopped green part of scallions and water/cornstarch. Stir and cook until thick. Serve hot over plain rice.
In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: about 6 tablespoons mix (enough to make 6 batches). To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups. To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.
Place half of the brisket in a slow cooker. In a bowl, combine the ketchup, jelly, soup mix and pepper; spread half over meat. Top with the remaining meat and ketchup mixture. Cover and cook on low for 8-10 hours or until meat is tender. Slice brisket; serve with cooking juices.
For the Almond Crunch Topping: Spread sliced almonds in a buttered pan. In a small, heavy saucepan, stir together the sugar with a tablespoon of water over low heat until the sugar has melted. Then pour it over the almonds and let harden. When the topping is completely cold, break it up with your fingers or a kitchen hammer and grind it in a blender into smaller bits. Store the topping in a covered jar in the refrigerator. To Complete: Freeze parfait or wine glasses. Just before serving, spoon in ice cream, splash with amaretto and sprinkle with Almond Crunch Topping.