HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix soy sauce, water, and sugar until sugar dissolves. Add green onions, ginger, and garlic to bowl. Add chicken pieces. Cover and marinate 48 hours. Grill chicken on low 9 minutes each side or until cooked all the way through. (Make sure to grill on low or, if broiling, broil away from the heat. The high sugar content of the marinade will cause the chicken to burn if it is cooked at too high a temperature).
Cut ribs into 6 serving size pieces. Place in a large Dutch oven. Add sliced onion and water to cover the ribs. Bring to a boil. Cover, reduce heat, and simmer for 45 minutes. (If the ribs are already cut, decrease your cooking time in this step or they will fall apart -- only cook about 20 minutes.) Drain ribs, and set aside. Melt the butter in a medium saucepan over low heat. Add the chopped onion, saute until tender. Add the minced garlic and cook 1 minute more. Stir in the remaining ingredients. Bring to a boil. Remove the sauce from the heat, and set aside. Grill the ribs over medium coals for 20 to 30 minutes or until desired degree of doneness. Turn and baste frequently with the sauce.
In a large pot of boiling salted water, cook the macaroni until al dente, about 8-9 minutes or to taste. Drain, then rinse the macaroni until cool. Drain very well. In a large bowl, add the garlic powder, celery salt and mayonnaise to the macaroni and toss to coat. Add cayenne if using. Stir in well. Stir in the green pepper, celery, onion and parsley and season to taste with salt and pepper. Chill before serving.
Preheat oven to 180C (160C for fan assisted). Line a muffin tin with 12 liners. Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve. Combine eggs, creme de cacao, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream. Melt the butter in the microwave. Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened. Spoon into prepared muffin cups. Bake for 20-25 minutes until the tops spring back gently when pressed. Cool a little on a wire rack. Dust the tops with confectioners' sugar while still warm.
In a bowl, stir together all the ingredients. Cover & chill in the refrigerator for 1 hour. Can be used to baste four 8-ounce portions of salmon OR as a sauce, once the salmon has been baked. Also works as a sweet & spicy dip for other seafood.
Preheat broiler. Spread peanut butter over half of the bread slices; top with raisin, carrot, and remaining bread slices. Broil 4 inches from heat for 1 to 2 minutes. Turn sandwiches over Broil for 1 to 2 minutes more or until toasted. Cut sandwiches into triangles or squares.
Lightly grease the crockery insert of a 5 to 6-quart slow cooker. Wash pork, trim excess fat and pat dry with paper towels. Put the sliced onions in the bottom of the slow cooker, then place pork on top. Sprinkle the pork with salt and pepper, brown sugar, and minced garlic; turn the pork ribs to coat all pieces. Pour apple juice evenly over the pork. Cover and cook on LOW for 7 to 8 hours. Drain liquids from the pork. Pour barbecue sauce over the pork and stir slightly to distribute the sauce. Cover and cook on LOW for 1 hour longer.
Heat oil in large skillet over medium heat. Add onion, bell pepper, garlic and jalapeno, cover, and cook 5 minutes until softened. Add in seasonings, mix well and cook for 1 minute. Transfer mixture into a 3 1/2 to 4 quart slow cooker. Add bean, water, brown sugar, salt and pepper. Stir well. Cover and cook on low for 6 to 8 hours. Add the cooked rice and the mangoes. Allow to cook another 10 minutes. Serve and enjoy.
Break off and discard the tough, thick end of each asparagus spear. Chop the spears into 1/4-inch slices and add to the crock pot along with all remaining ingredients down to and including the white pepper. Add water to within 1 inch of the top of the crock pot. Cover the crock pot and cook on high for 6-7 hours. About two hours before serving, use a slotted spoon to remove most of the vegetables to a blender. Use a ladle to add some of the liquid from the crock pot to the blender. Puree the mixture and add back in to the crock pot. Repeat once or twice more as necessary (you can leave some of the pieces in the crock pot for effect.) Add approximately 1 cup of the half-and-half to the crock pot. Add the corn starch to the remaining half-and-half in the carton. Close the carton well and shake vigorously. Add the mixture to the crock pot. Continue to cook on high for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and chopped chives sprinkled on the sour cream.
Combine all of ingredients except steak and onions in a large ziplock bag or a glass dish. Add steak. Marinate 30 minutes - 24 hours. Grill 6-8 minutes per side or until desired doneness is reached.
In a large saucepan, combine onions and chicken broth. Cook onion until stock has reduced to 1/4 cup, about 7 - 9 minutes, stirring constantly. Remove onions from heat. Set aside. In a large skillet spray with Pam. With some water still clinging to the spinach, add to skillet and cook until just wilted. Remove from heat and cool slightly. Squeeze out excess liquid and chop. Melt butter over low heat or in microwave. Add butter, spinach to the braised onions and combine. Salt, pepper to suit taste. Place in casserole dish. Bake in preheated 350 oven for 20 minutes or until heated through. Note: If using beet greens or swiss chard, use caution with pepper.
Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need to add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt. Cook pasta according to instructions on the package. Johnny Carino's typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan. If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won't soak into the pasta.
Saute potato and onion slices in olive oil in skillet until onions appear transparent. Drain well. In crockpot, combine potatoes, onions, cheese, pepperoni and salt. Pour pizza sauce over top. Cover, cook on low 6-10 hours or until potatoes are soft. I usually let mine cook about 8 hours. You can also add any of your fave pizza toppings to these. I'd just suggest that you saute them with the potatoes and onions.
Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup, Set aside. Heat olive oil in a medium skillet over medium heat. Add onions and mushroom stems. Cook and stir until vegetables are tender, about 3 - 4 minutes. Stuff the mushroom cabs with the crabmeat mixture. Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Serve hot or at room temperature.
Bring water and salt to a slow boil, cook corn in batches, boiling for 4 minutes each batch. Transfer cooked ears to a dish towel, allow to drain and cool until easily handled (this is how you keep the corn from being too watery). Using an angel food cake pan, place ear on center and begin cutting kernels off so they fall into the pan. Then angle knife slightly to get the small bits out of the ears. Repeat until pan is full or all ears are cut. Pour butter over kernels and mix well (this gives each kernel its own seal). Put about 2 cups of corn into individual bags. Squeeze all the air out, seal then push to flatten each bag. Freeze flat on a cookie sheet to keep each bag flat, then stack to store in freezer. Corn will be good for up to a year, to use, defrost in the microwave and serve.
Pour the stock into a 2 qt/2 L pot and set on the stove over high heat. (If you work quickly, cover the pot to boil even quicker.) Rinse the green onions, trim and chop them roughly, add them to the stock with the frozen peas, and bring to a boil. Rinse the asparagus spears, remove the tips and set aside. Roughly chop the stems (you can use the whole stem as it's all going to be pureed) and add them to the saucepan with a pinch of salt. Reduce the heat, cover, and simmer 10-15 minutes, or until asparagus is tender. Meanwhile, snip the bacon slices directly into a hot frying pan and fry until crisp and golden. Transfer these to a plate and set aside for garnish. If there is not enough bacon fat left in the pan for frying, add 1-2 tablespoons of oil and heat. Cut the bread into small dice and fry for 2-3 minutes over high heat, turning frequently, until golden, then set aside to drain on kitchen paper (paper towel) for garnish. When the peas and asparagus are done, blend or process the soup to a puree. You can use a hand blender to blend the soup right in the pot. Just be sure to keep it pointing down and keep the entire head of the blender under the surface of the soup (to avoid spraying yourself with hot green liquid!). Add the reserved asparagus tips to the pea soup and simmer for 5 minutes, or until tender. Pour the soup into warmed serving bowls. Swirl a little whipped cream into each (we set a round of goat cheese on the surface of the soup, so it melted in a bit) and sprinkle with the crispy bacon pieces, croutons, and some freshly ground black pepper to serve.
Preheat oven to 350 degrees. Grease two 8-by-2-inch round cake pans. For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside. Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes. Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions. Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes. Divide the batter evenly between the prepared pans. Bake for about 30 minutes, until a cake tester comes out clean. Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely. Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe. To make the brittle: Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes. Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda. Mix with a wooden spoon just until the butter melts and the foaming subsides. Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool. Once the brittle has hardened, break it up and crush to fine crumbs in a food processor. Store in a covered container in the refrigerator until ready to use. To make the custard cream: In a heavy saucepan over medium- low heat, heat milk to barely simmering. Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly. Stir the heated milk into the egg mixture; return mixture to saucepan. Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute. Remove pan from heat; add butter and vanilla, stirring to melt the butter. Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold. Whip the cream and confectioners' sugar until stiff peaks form. Fold into the chilled custard and refrigerate until ready to use. To assemble cake: Cut the cake in half horizontally. Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs. Cover with the remaining layer of cake. Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top. Chill for at least 1 hour before garnishing. To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use. Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.
beat whipping cream in chilled small bowl on high with an electric mixer until stiff. fold in liqueur and chocolate syrup. spoon into 2 paper lined foil cupcake liners. cover and freeze at least 4 hours but no longer than 48 hours. place in fridge 15 minutes before serving. sprinkle with cocoa. serve.
Cook the shallots in butter until they are limp and soft. Turn up the flame a bit and add the chicken. Cook quickly, browning on all sides. When the chicken is cooked through, add the spices, ginger and garlic and stir for a few minutes. Add some water according to your discretion. Add the tomato, set to simmer. Add lemon juice. Add the cream, coriander, almonds, raisins, and simmer some more. serve hot.
Soak beans overnight in water to cover or use the quick pressure-soaking method. Drain In a pressure cooker, cover beans with at least 1" water. Lock the lid in place and bring cooker up to full pressure over high heat. Reduce heat to medium low just to maintain even pressure, and cook for 12-13 minutes for Great Northern beans or 8-9 for navy beans. Remove from heat and allow pressure to drop naturally. Drain beans and rinse under cold running water to cool them quickly. In a food processor, drop cloves of garlic through feed tube with machine running to chop. Add beans, lemon juice, olive oil, cumin, chili powder and red pepper flakes; puree until smooth. Fold in cilantro and season to taste with salt and pepper. Serve with tortilla chips or fresh vegies.
Cook noodles and drain. Melt one Tbls butter and cook the mushrooms until soft. Mix together the mushrooms, tuna, pimentos, sour cream and milk. Check the seasonings. Melt one oz. butter, remove from the heat and toss in the bread crumbs and Parmesan. Mix together the noodles and tuna mixture and put into a lightly oiled casserole dish. Sprinkle breadcrumb mixture on top. Bake at 350 degrees for 35-45 minutes or until lightly brown and bubbly.
Pre-heat oven to 350°F. For one 3-layer cake: grease (with butter) and flour three 8 or 9 inch cake pans. (For ~24 cupcakes: prepare cupcake pans with paper liners.). Grate Carrots (by hand or with food processor) and set aside. In a separate bowl sift together the dry ingredients: Sugar, Flour, Baking Soda, Cinnamon, and Salt and set aside. In mixer bowl, add Eggs and Wesson Oil. Mix at medium speed until eggs and oil are blended. Continue mixing eggs and oil at medium speed and gradually add dry ingredients. Mix at medium speed to a batter consistency. Continue mixing at medium speed and gradually add grated Carrots to batter. Mix until Carrots are evenly distributed. (The batter may look a little "thinner" than normal cake batter.). For a cake - divide batter evenly between the 3 cake pans. Bake cake at 350 F for 25-30 minutes or until toothpick comes out clean. For cupcakes - fill liners to the top. Bake cupcakes at 350 F for 30-35 minutes. Check a few cupcakes with a toothpick to insure they are done. NOTE: For both the cake and cupcakes there will be a bit of shrinkage as they cool to room temperature. Remove from oven and let cool to room temperature - usually 1 to 2 hours. About a 1/2 hour before starting to make the icing, take the butter and cream cheese out to soften. Don't start making the icing until you're ready to ice the cake or cupcakes (they are at room temperature). When you finish making the icing it should be smooth and easy to work with. Put Butter and Cream Cheese in mixer bowl and mix on medium speed until smooth. Continue mixing at medium speed and add in the Vanilla. Continue mixing at medium speed and slowly (otherwise you'll get a cloud of powdered sugar) add Powdered Sugar. Mix until smooth. Now you're ready to ice the cake and/or cupcakes. After icing, refrigerate for 30 minutes before serving so the icing can firm up. Store the cake/cupcakes in the refrigerator. Take the cake/cupcakes out of the refrigerator about 20-30 minutes before serving.
Preheat the oven to 375°F. In a large mixing bowl, beat butter and 1/2 cup granulated sugar until creamy. Beat in egg yolk, vanilla, and lemon peel. In a medium mixing bowl, stir together flour and salt. Gradually add flour mixture to butter mixture, blending thoroughly. Line a baking sheet with parchment paper (or leave ungreased). Shape dough into two logs about 1-inch in diameter and as long as your baking sheets. With the side of your little finger, press a long trench - lengthwise - down the center of each log. DO NOT press all the way down to the cookie sheet or your jam will leak out. Bake logs for 10 minutes. Remove logs from oven and spoon jam into the trenches. Return to oven for 5 - 10 minutes or until logs are firm to touch and a light golden brown. In a small bowl, combine the confectioner's sugar and lemon juice. While cookies are hot, drizzle them with the confectioner's sugar mixture (or spread along the sides of the logs). Cut at a 45 degree angle into 1 inch lengths. Let cool 5 minutes on baking sheet. Transfer to racks and let cool completely. Store in single layers in an airtight container.
In a small bowl, whisk together 2 tablespoons honey, oil, coarse salt, pepper, 1 teaspoon garam masala, paprika, cayenne pepper, and cumin. Pour mixture into a 1 gallon resealable plastic bag and add chicken wings, turning to coat. Transfer to refrigerator and let marinate at least 30 minutes or up to overnight. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and top with a wire rack. Arrange chicken wings in a single layer on rack. Transfer to oven and roast for 35 minutes. Meanwhile, in a small bowl, whisk together remaining 3 tablespoons honey, remaining teaspoon garam masala, and vinegar. Remove wings from oven and brush with honey mixture. Return wings to oven and continue roasting until wings are slightly charred and crisp, 15 to 25 minutes. Sprinkle wings with sea salt and let stand 5 minutes before serving.
Remove grape leaves from jar and cut off stems. Place a few leaves (10) at a time in a deep fry pan of simmering water for a about a minute. This removes the brine. Line the bottom of a 3 qt pan with 3 to 4 large leaves. Mix remaining ingredients except water in a bowl and start rolling. Place leaf, face or shiny side down. Put a small amount of mixture on upper half of leaf (stem end). Make one roll then turn sides in . Continue to roll. Place rolled grape leaves in the prepared pot seam side down. I work from the outer edge. Once the first layer is complete start a second layer. When all filling is used cover rolled leaves with 4 large leaves. Cover the leaves with a saucer that will fit inside the pot and add the 1 cup water. Cover pot and bring to a boil. Lower heat to simmer and cook for 45 minutes.
Blend the mango sauce ingredients in blender till smooth. Boil the meat in salted boiling water. Cook for 4-5 minutes, until the shells are red. Pull the heads off, cut down the middle of the inner part with a kitchen shears, gently pull the meat out the meat out. Cut in half lengthwise, serve with mango sauce.
Cook broccoli according to package directions- Drain. In a large skillet, saute onions in butter. When onion is transparent, stir in cooked rice, mushroom soup and the cooked broccoli. Turn mixture into a buttered shallow 1 1/2 quart casserole, sprinkle with cheese. Bake for 30 minutes in a 350°F oven.
Put fruit inside an empty vodka (or other type) bottle. Fill 1/2 the bottle with vodka. Fill the rest with lychee juice. Let it sit at room temperature for about 2 weeks, for the infusion. Serve chilled in shot glasses. Good for 4 - 12 people depending on the size of the shots.
In a medium sauce pan or in the microwave, melt the Velveeta cheese. In a food processor, process the can of tomatoes with green chilies. Stir the tomatoes into the cheese and heat till nice and warm. Serve with the nacho chips.
Combine all ingredients in a saucepan without any liquid. Cook over very low heat, covered, for 1 hour. Place contents into a blender or food processor and process until smooth. Pour into ice cube trays and freeze. Use a cube of bouillon to enhance the flavor of gravy or soup.
TO MAKE THE PASTRY:. Place the cream cheese, butter, flour, sugar and salt in the bowl of a food processor. Process just until a dough begins to form. Turn out onto a floured surface and gather into a ball. Place on a piece of plastic wrap, flatten slightly, wrap and refrigerate for at least 2 hours.or unti chilled. TO MAKE THE FILLING:. Combine the prunes and orange juice in a small non aluminum saucepan. Cover and cook over low heat until the prunes absorb all of the moisture, about 15 minutes. Cool slightly. Place in a food processor and process until the consistency is fairly smooth. Transfer to a bowl and stir in orange zest and walnuts.Set aside until ready to use. Preheat oven to 400*.Cut a piece of foil to fit the bottom of a 9" square pan. Place the foil on a work surface -- Lightly butter the pan. Remove the chilled pastry from the refrigerator and divide in half -- Place one half in the center of the foil and using a lightly floured rolling pin, roll out the dough the fit the foil -- Trim the edges flush with the foil, as needed and use the trimmings to patch the rounded corners and make them square, trimming with a small knife as needed. Invert the foil into the prepared pan.carefully peel off the foil.Reserve the foil for the remaining pastry. Spread the pastry lined pan with a thin, even layer of prune filling. Roll out the remaining half of the pastry as previously described.Invert the pastry over the filling, peel off the foil. Lightly brush the top of the pastry with the beaten egg. Bake for 5 minutes. Reduce the heat to 350*.and bake for 25 minutes or unti the top is golden and the edges have pulled away from the sides of the pan. Cool on a wire rack.Dust the top with powdered sugar sifted through a small strainer. Cut into 18 bars.
Combine all ingredients except fruits and nuts and mix until smooth. Stir in fruits and nuts. Line the bottom of two large loaf pans or one tube pan with well-greased and floured double-thickness brown paper. Bake at 300 degrees for one hour (test for doneness with a toothpick).
Preheat oven to 375°F Line a 13x9-inch metal baking pan with foil, leaving a 2-inch overhang at each end. Lightly butter foil. In a bowl, combine bran cereal, carrots, milk, pineapple and yogurt; let stand for 5 minutes. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. Whisk egg and honey into milk mixture. Pour over dry ingredients and stir just until mostened. Spread into prepared pan, smoothing top. Bake for about 30 minutes or until a tester inserted in center comes out clean. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and cut into bars.
Heat oil over medium heat and saute onions and mushrooms for 2 minutes. Add water, cover pan, and cook for 8 minutes over medium heat. There should be a small amount of water left in the pan at this time. Meanwhile, chop walnuts in food processor. Add the mushroom mixture to the walnuts in the food processor and process until smooth. Season to taste with salt and pepper.