HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a 10" skillet with 1 tablespoon of sesame oil and 1 tablespoon of peanut oil over medium/high heat. When oil is hot add potstickers. Brown on three sides. Add 1 tb of soysauce and 2 tb of water. Cover and cook until tender-- about 7 minutes. Remove lid and allow juice to reduce and caramalize on the potstickers. Remove potstickers to a lettuce lined serving dish. Put remaining oils, soy and honey in the pan and simmer for 30-60 seconds. Pour into a bowl. Dip the potsickers in the sauce.
In a large mixing bowl combine bread flour, yeast, sunflower seeds, and flax seeds. Set aside. In a medium saucepan, combine milk through salt. Heat and stir over medium-low heat until warm (120-130 degrees). Add to dry mixture. Beat with electric mixer on low to medium 30 seconds, scraping sides of bowl often. Beat on high 3 minutes. Using a wooden spoon, stir in soy flour, rolled oats, and as much whole wheat flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the whole wheat flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes total) Shape into a ball. Place in a lightly greased bowl, turning to grease top. Cover and let rise until nearly double. (approx 1 hour). Punch dough down. Turn dough out onto a lightly greased surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease 2 loaf pans. Shape each portion into a loaf. Place in prepared pans. Cover, let rise till double. (approx 30 minutes). Brush tops of loaves with water, sprinkle with additional rolled oats. Bake in a 375F oven for 30-35 minutes until center of loaf reads 190F on an instant read thermometer. If necessary, cover loosely with foil for last 10 minutes to prevent over browning. Immediately remove bread from pans. Cool on wire racks.
Pre-heat oven to 350 degrees. Mix cornmeal, flour, sugar,and baking powder together. Add egg, vanilla, milk and oil. Beat until just smooth, do not over beat! Pour batter into a greased 8 inch square pan or a cast iron pan. Bake at 350 degrees for approx 20-25 minutes or until golden brown.
Chicken "Wings" with Honey-Garlic Marinade: Whisk together all marinade ingredients in a medium bowl. Set aside. Cut each chicken thigh in half. Place chicken pieces in a large, heavy-duty, resealable plastic bag. Add 1/2 the marinade to bag (reserve remaining marinade). Turn bag several times to coat chicken with marinade. Marinate in refrigerator for at least 2 hours or up to 24 hours. Preheat oven to 400°F. Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong "wings." Place wings on baking sheet close together (touching), as this will help them hold their shape. Bake for about 10 minutes, until partially cooked and still pink in the middle. Meanwhile, preheat gas grill to medium-high heat. Brush grill rack lightly with oil or spray with cooking spray. Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade. The more you baste, the better they taste! They should have some nice grill marks on them. Serve hot wings with cold blue cheese dip. Blue Cheese Dip: Whirl together all dip ingredients in the bowl of a mini food processor until almost smooth. The dip shouldn't be perfectly smooth like sour cream; it should have some texture, but no lumps. You can mash the blue cheese and mix the dip by hand, but it will be chunky. Cover and refrigerate until ready to serve. Keeps in the fridge for about two days.
1st- Mix all of the dry ingredients together in a large bowl. 2nd- Add the vinegar, mix well. 3rd- Add the eggs, mix well. 4th- Add the oil and mix well. Divide the chicken into Ziplock bags and evenly distribute the mixture in to the bags. Place bags on to a cookie sheet and refrigerate over night. Turn the bags every few hours to make sure all of the chicken is evenly marinated. Mix a new batch of the marinade, cutting the recipe in half. Use this extra marinade to baste the chicken as it is grilling. The finished product will be almost black but incredibly delicious!
In a large bowl, combine the flour, baking powder, salt, paprika and sugar. In another bowl, beat together the egg, milk, sour cream and melted butter. Add the egg mixture to the flour and fold together lightly. Add cheese, parsley and onion and mix in gently. Spoon batter into greased or paper lined muffin tins. Bake for 20 minutes in a preheated 400 degree F. oven. Serve warm out of the oven for the best flavor.
Add beef to a medium size bowl; set aside. In separate bowl mix together the olive oil, garlic, steak seasoning, 1 tablespoon basil, salt and pepper. Pour over beef tips, and stir to evenly coat beef pieces with the marinade. Cover and let beef marinate in refrigerator for 2-4 hours, turning often. Add marinated beef tips to slow cooker. Pour water and wine over beef. Cover with lid, and slow cook for 6 hours. After the first 3 hours of cooking, place the sliced mushrooms, bell pepper strips and onion slices over beef (but don't stir). Cover, and continue cooking for the remaining 3 hours, or until beef is thoroughly cooked and fork-tender. Toss together the arugula leaves, mixed greens and the remaining 1 tbsp chopped basil. To serve, place a serving of the arugula salad on each plate. Spoon beef and vegetables over each salad serving, letting some of the beef/wine sauce drizzle over the greens. Serve immediately.
Preheat oven to 375°. Line 3 cookie sheets with parchment paper for no clean-up (or use plain ungreased cookie sheets) and set aside. In large bowl or mixer, cream together shortening and both sugars. Add eggs, one at a time, mixing after each. Add vanilla and mix well. In separate bowl sift together all the flour, salt and baking soda. Add to creamed mixture and mix until combined. Stir in baking chips. Using a 1-1/2 inch cookie scoop or a Tablespoon to drop cookies onto parchment paper lined sheets. Bake at 375° for 11 minutes. Cool on sheets for about 2 minutes then remove to wire racks to cool. Store in airtight container.
Pound chicken breasts thin between waxed paper or plastic wrap. (*If one end is really thin, you'll want to roll up starting from that end.)But you want them about 3/8" thick. Top each breast with 2 slices canadian bacon, don't let it overhand chicken, cut in half and overlap if necessary. Top each with 2 slices of swiss cheese cut in half. *Same instructions as for canadian bacon. At thinnest end, roll up tightly, tucking in any meat or cheese. *Fold sides in first if you can, I couldn't with mine and they came out just fine. Secure with toothpicks. In pie dish combine flour and half each of the seasoned salt, pepper and garlic powder. In another pie dish or small bowl, beat eggs. In third pie dish combine bread crumbs, second half of each of the seasoned salt, pepper, garlic powder and all of the parmesan cheese. Coat each lightly in flour mixture, then beaten egg, then bread crumb mixture. Pat on bread crumbs. Set on plate for about 10 minutes to dry a little. Meanwhile, heat oil over medium to medium-low heat. Brown "good side" first in hot oil for 2 minutes. Turn over carefully with a spatula and tongs if needed. Brown other side (toothpicked side)2 minutes. Place on greased rack. Place rack on cookie sheet. Bake in 350° oven for 40 minutes. Let rest. While resting heat gravy over low heat til warmed. Serve with gravy if desired.
Cook potatoes in boiling water to cover 15 to 20 minutes or until tender. Rinse under cold water, peel and dice in a large bowl. Add chopped egg, olives& jalapeno, tossing gently until combined. Combine mayonnaise, mustard, cilantro and oregano. Stir gently into potato mixture. Season to taste with salt& pepper.
Heat 2 tblsps of the olive oil and the butter in a saucepan. Saute 3 garlic cloves until soft, but not browned. Add 1/2 cup wine, minced clams, flour and mix well. Add cream and cook on low heat until slightly thickened. Meanwhile heat remaining 2 tblsps olive oil and add whole clams and garlic. Add remaining wine and steam until open. Toss cooked linguine with cream sauce, top with whole clams, sprinkle minced parsley over generously.
Put all the ingrediants in the row of the list above into you kneeding machine (i use kitchen aid) and kneed until you have a soft ball of dough. It might be possible that you need to add a little flour or water. Let the dough rise for one hour at a warm place. On a surface lightly covered with flour, form a dough roll and cut it into 8 pieces. Roll a ball from every piece, print a hole into it (use the end og a wooden kitchen spoon) and hold on circular movements until the hole is about 4 cm in diameter. Put the bagels onto a baking tray and let rise for 30 minutes. In a largar pan (like one you use for cooking pasta) bring water to boil. Put the bagels, top above, into the cooking water, turn the heat down and simmer for 30 seconds. Turn the bagels and let simmer for 30 seconds on the down side. Take them out and put them on a plate to drain leftover water. Put seeds on top, like sesame, poppy, sunflower, etc. Bake on baking tray at 220°C for 20 minutes. Note: Add 4 ts of sugar and 1 ts of cinnimon to the dough and sprinkel with caster sugar or chocolate flakes. Or: Add 4 ts of your favorite jam to the dough and sprinkel with caster sugar.
Preheat oven to 350 degrees. In a small skillet melt the margarine and saute the onion until tender. Combine the soups, milk and cheese. Add the broccoli, rice, ham and onion. Bake in a 9 x 13-inch covered casserole dish for 45 to 50 minutes.
Mix dry ingredients. In a separate bowl cream butter, shortening vanilla and eggs. Beat for 1 minute. Add dry ingredients, alternating with buttermilk. Grease and flour a 13 X 9" pan. Pour in mixture and bake at 350°F for 30 minutes. Meanwhile to make frosting mix all frosting ingredients together and set aside. After the cake has baked for 30 minutes, remove and cover the cake with frosting, spreading to all sides. Return to oven and turn onto broil. Stand by for 1-2 minutes till the frosting in brown.
Preheat oven to 325 degrees farenheit. Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well. Place this custard mixture into a 2qt saucepan. Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod. Heat over moderate heat until hot but not boiling. Discard pod and add cream to egg mixture in a slow stream, whisking until combined. Spoon 1/4 c mango into each ramekin. Pour custard through a fine mesh sieve into a bowl, then ladle over mango. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours. Preheat broiler. Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes. *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.
Preheat oven to 350°F. Beat egg yolks with mashed potatoes and season with salt and pepper. Add sour cream and ham. Beat egg whites until stiff and fold into potato mixture. Place in a buttered casserole, dot with butter and bake 30 minutes.
Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes. Discard bay leaf; season to taste with salt and cayenne.
Cream butter and salt until fluffy. Gradually beat in Eagle brand, vanilla and food coloring. Slowly beat in icing sugar until well blended. Knead with hands until mixture is smooth and pliable. Form mixture into eggs. Place onto wax paper-lined tray. Cover and chill for 4 hours, or until firm. Resting each egg on a two-pronged fork, dip into melted chocolate, letting excess coating drip off. Place back on wax paper-lined tray; let stand until firm. Decorate with sprinkles or let choolate stand until firm and decorate with icing. Store covered at room temperature or in the refrigerator.
Chop all peppers, garlic. Add all ingredients to a large stock pot over med-low heat. Cook about 30 min or until barley is tender. Stir occasionally to keep beans from sticking to the bottom. Cook slowly as barley needs time to soak up juices. If it gets too thick, add a bit of water to achieve desired consistency. Enjoy!
Combine cabbage and next 4 ingredients in a large bowl; set aside. Whisk together lime juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and next 4 ingredients; set aside. Slice squid in half lengthwise. Score squid tubes with the tip of a knife in a diamond design; pat dry. Brush tubes and tentacles with oil, and sprinkle with remaining 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat grill rack with cooking spray. Place squid on grill, scored side down. Grill squid, covered with grill lid, over medium-high heat (350° to 400°) 1 minute on each side. Remove squid from grill, and cut into 1-inch pieces. Serve warm squid over cabbage mixture, and drizzle with lime vinaigrette. Note: You also may broil squid 1 to 2 minutes on each side or until opaque.
Preheat the oven to temperature as stated on biscuits. Using a cupcake or muffin tin grease 10 cups. Drain the can of crushed pineapple, saving the juice. Stir together the pineapple, sugar and butter until well mixed. Divide the pineapple mixture amongst the muffin cups. Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup. Place 1 biscuit in each cup on top of the pineapple mixture. Spoon 1 teaspoon of the reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden brown. Cool for 2 minutes. Invert the pan onto a plate to relase the biscuits. Serve warm sprinkled with powdered sugar or plain.
In a medium saucepan, saute garlic in oil until golden. Add tomato paste, water, sugar, oregano, basil, cheese and wine. Season with salt and pepper, to taste. Simmer for 10 minutes over medium low heat.
In large bowl add pork and flour. Coat well. Heat. oil in large pot, add pork and ginger. Cook for 3 minutes. Add onions, tomato and parsley and cook for a few minutes or until the onion is softened. Add lime juice, stock and hot sauce. Bring to a boil, reduce heat and simmer, uncovered for 1 hour. Stirring occasionally. Just before serving stir in mayonnaise if using. Garnish with lemon wedges and parsley.
Combine cracker crumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring-form pan. Set aside. Beat cream cheese at high speed of an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Add flour and salad dressing, mixing at low speed until blended. Fold in Swiss cheese and remaining ingredients. Pour mixture into the prepared pan. Bake at 300 degrees F for 1 hour or until set. Turn oven off, and partially open oven door; leave cheesecake in oven for 1 hour. Remove from oven, and let cool completely on a wire rack. Cover and chill.
Heat oven to 425 degrees. Place pizza shell on baking sheet. Sprinkle on the cheese. Layer onions on pizza. Drizzle with olive oil. Top with sun-dried tomatoes and peppers. Sprinkle with herbs, salt and pepper. Bake until onions just begin to brown, about 10-15 minutes.
Cook macaroni according to package directions. Drain. Meanwhile, for sauce, tenderize onions in butter in a medium saucepan, but do not brown. Stir in flour and peppers. Add milk. Cook and stir until thick and bubbly. Add Velveeta and stir until melted. Add macaroni to a 1 quart casserole dish and stir in cheese sauce until well blended. Bake uncovered in a 350* oven for 25 minutes, then add tomato slices to top of mac'n cheese and cook 5 minutes more. Let stand 10 minutes and eat as much as you can stand! Yum!
Preheat oven to 350 degrees F. Grease the bottom of a 13 x 9 x 2-inch baking pan. BATTER: In bowl, beat together oil, water, and eggs. Stir in brownie mix until ingredients are moist. Spread batter into prepared pan. FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract. Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter. Bake for 40 minutes. DO NOT OVERBAKE! FROSTING: In medium bowl, cream together frosting and peanut butter. Spread frosting over brownies immediately after baking or after completely cooling.
Combine raisins and water and simmer for 5 minutes; set aside. Blend together brown sugar, cornstarch and salt; stir into raisin mixture. Cook over medium heat, stirring constantly, until clear and slightly thickened. Mix in vinegar and butter; stir until butter melts.
Soak the chickpeas: Combine the broth, carrots, and onion in a large Dutch oven. Place parsley stems and crushed coriander seeds in a piece of cheesecloth, tie with kitchen twine, and add to the broth. Add the chickpeas and bring to a boil over high heat. Remove from heat and let soak until tender-about 1 hour. Remove and discard the carrots, onion, and spice bag. Drain chickpeas and dry well on paper towels. Make spice mix: Combine the paprika, salt, and ground coriander in a small bowl and set aside. Fry the chickpeas: Heat oil in a large saucepan to 375°F In small batches, fry chickpeas until they are golden brown and crisp on the outside-about 5 minutes. Drain chickpeas on paper towels and toss with the spice mixture while still warm. Place chickpeas in a bowl and toss with minced cilantro before serving. Serve warm or room temperature.
In a small bowl, whisk together everything from orange juice to orange rind. In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.
Preheat oven to 375. Spray a 9"x13" pan with cooking spray, or line with parchment paper. Cream butter and sugar together. Add in vanilla. In a separate bowl, combine the salt and flour. Stir dry mixture into creamed mixture. Stir in chocolate chips. Spread batter in pan. Bake for about 20 minutes (this will vary depending on how hot your oven is). Allow to cool before cutting.
For steaks, in shallow bowl, mix flour, salt, and pepper. Coat meat with flour mixture, shaking off excess. Heat oil in large skillet over medium heat. Add meat and cook on both sides until almost cooked through and no red juices appear. Remove from heat and set aside. For gravy, in large saucepan, bring broth and soup to a boil. In small bowl, mix flour and water until flour is completely dissolved. Add to gravy, stirring constantly. Continue cooking, stirring frequently, until mixture thickens. Stir in wine. In small skillet, cook mushrooms in butter 3 to 4 minutes. Add to gravy with browning sauce and seasonings. Heat oven to 350°F Place meat in a shallow baking pan large enough to hold a single layer. Top with half the gravy. Cover with foil. Bake 12 minutes. Serve with remaining gravy.
Boil water, pour over couscous, cover and let sit for 10 minutes. Fluff couscous, toss with oil and cool. (note: couscous can be toasted in a pan with olive oil first if desired). Add remaining ingredients and mix well. Toss with enough dressing to just coat. Adjust seasoning. Dressing:Blend all ingredients in food processor or blender.
Arrange shrimp in 1 layer in a shallow baking dish. In a small sauce pan, melt the butter. Add the lemon juice, garlic sauce, red pepper and salt. Pour mixture evenly over the shrimp, reserving 2 tablespoons. Add remaining butter mix to the cracker crumbs and mix well. Sprinkle crumbs over the shrimp. Bake at 450 degrees for 8-10 minutes until browned.
Boil about 2 quarts of salted water in a pot, and cook the macaroni for 4 minutes. Add the frozen broccoli and cook for another 5 minutes. If you're like me and get absentminded of what's in your freezer and how long it's been in there thus your broccoli is REALLY freezer-burnt, throw it in the pot when you put the macaroni inches Make sure it's a big enough pot. When they're all done cooking, remove and drain the macaroni and broccoli. Put them into a 2.5-quart baking dish, mixing well. Pour the milk into the pot and let it come to a low boil. Meanwhile, preheat the oven to 350°F. While waiting for the milk to heat up, combine the sour cream, tablespoon of milk, flour, and spices in another bowl to make a paste. Add this paste to the boiled milk, and stir thoroughly. When the mixture becomes thick, add 3/4 cup of cheese and it should melt on impact. Stir again to fully incorporate the cheese. Pour the cheese sauce over the macaroni and broccoli, blending well. Top evenly with the 1 1/4 cups cheese. For the panko topping, melt the butter in a frying pan or saucepan and toss with the panko flakes until nice and toasty. Put over the cheese. Bake for 30 minutes.
Add the yeast to one cup of the scalded, cooled milk to proof. Mix the butter, sugar, salt and flour together. Beat the egg and add to the remaining milk. Make a well in the center of the flour mixture and add the milk/egg mixture. Mix well; add milk/yeast mixture. Mix well. Turn out of bowl and knead until no longer sticky. Replace in bowl, cover, and let rise until doubled. Punch down and let rise again until doubled. While dough is rising for the second time, preheat oven to 375°F. Form into loaves on a greased cookie sheet. Bake for approximately 35 minutes or bread sounds hollow when thumped. During the last ten minutes of baking, brush with an egg wash for a dark golden crust.
In a small bowl, combine the red onion and vinegar. Set aside to soak for at least 10 minutes. Empty the tuna and oil into a large bowl. Flake tuna with a fork. Add cooked brown rice, bell pepper, olives, and capers. Stir in the onion and any unabsorbed vinegar. Add lemon juice, lemon zest (if using), olive oil (if using), parsley, thyme (if using), and salt and pepper to taste. To serve, place a bed or lettuce and radicchio (if using) on each plate and spoon the salad on top. Arrange green beans and eggs alongside.
Blend the egg yolk and cream with the white sauce. Place these ingredients into a sauce pan and bring the contents slowly to a low boil. Whish in the cheese (s). Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.
For Stuffing: Preheat oven to 350 degrees. In medium saucepan cook walnuts in boiling water to cover for 3 minutes;drain. Arrange on a jelly-roll pan and toast in oven until golden, about 5 to 10 minutes, shaking pan occasionally. When cool enough to handle, chop coarsely; set aside. In a skillet over medium-high heat, melt butter. Cook onions and garlic, stirring occasionally, about 5 minutes. In a large bowl combine walnuts,onion mixture and remaining stuffing ingredients. *Can be made ahead to this point. Cover and refrigerate until well chilled, at least 4 to 6 but up to 24 hours. Makes 3 cups stuffing. Open the leg of lamb with cut side up, butterfly fashion. Sprinkle with salt and pepper. Spoon chilled stuffing onto meat;fold one side over to enclose stuffing. Run string lengthwise along lamb and tie to secure. Then tie string around meat every 2 inches to form a long meat bundle. With point of a sharp knife, cut 1 inch deep slashes along top of lamb and insert garlic slivers. *Can be made ahead to this point. Cover and refrigerate up to 24 hours. Preheat oven to 450 degrees. Rub surface of meat with oil and place it on rack in an open roasting pan. Insert meat thermometer into center of meat. Reduce oven temperature to 325 degrees and roast for 2 to 2 1/2 hours, or until internal temperature reaches desired doneness; 140 for rare,160 for medium. Let stand 10 minutes, slice and serve.
Place chicken breasts in a slow cooker, with the bell pepper rings over top of the chichen. Combine picante, brown sugar, and mustard, and spoon over top of the chicken. Cover and cook for 4 1/2 hours.