HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sweet chili sauce, ketchup, and Ponzu sauce. Mix well and set aside. Prep rice noodles according to package directions. Drain and set aside when ready. Meanwhile, heat 1 tablespoon oil over medium heat in a large skillet. Add ginger and garlic and saute 30 seconds. Add cabbage and radishes. Stirfry about 5-6 minutes. Add green bell pepper, carrots, and green onion, and cook an additional 5 minutes. Transfer veggies from skillet to a large bowl. Add remaining 1 tablespoon oil to skillet and add beaten eggs. Scramble until set. Add eggs to bowl containing veggies. Pour sauce into skillet and bring to a simmer. Toss in noodles, veggies, and eggs, and warm through, mixing well. Divide into four bowls to serve. Garnish with cilantro and peanuts.
Preheat oven to 375 degrees. In 1-1/2 quart casserole, layer 2 cups fritos corn chips, onion,1 cup cheese and chili. Top with remaining 2 cups frito corn chips. Bake 25 minutes. Sprinkle with remaining cup of cheese. Bake an additional 5 to 7 minutes or until cheese melts. Garnish with sour cream and olives.
Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess. Combine the oil and 1 T. of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm. Add the shallot and garlic to the hot pan; saute for 1 minute, then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 T. butter and salt and pepper to taste. Stir until the butter is incorporated into the sauce. Place a chicken breast on each plate and pour the sauce over. Serve at once.
In a medium saucepan, combine beans, onion,and garlic, and bring to a boil. Reduce heat to medium-low. Season with cumin, cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.
Mix cranberries and 1 cup sugar and let stand overnight. Mix together flour, 1 cup sugar, baking powder, baking soda and salt. Sift together. In a bowl, mix together eggs, orange juice, hot water, melted butter, orange rind and chopped walnuts. Add to dry ingredients. Stir in cranberries and pour mixture into two greased and floured bread pans. Bake for 1 hours at 325 degrees.
Mix all fluids and peppers to create Mo's Marinade mixture (TM). Place steak into a marinating pan. Poke steak through each side with a fork, chopsticks or bang with tenderizing hammer until it is tender. Flip and repeat. Poor marinade over steaks. Thinly slice onion and place on steak. With your hands, crush the onions such that the juice from the onions is released into the steak and marindate. Prepare steak as desired, via grill, oven or any other method. Brown onions as garnish.
Cut processed cheese into pieces no more than 1 inch thick. Spread cheese pieces evenly in the bottom of a microwavable dish large enough for all ingredients. Spread all remaining ingredients evenly over the top of the processed cheese. Cover with a microwavable plastic lid and microwave on high for 2 minutes. Stir. Repeat the microwaving process and stirring process until melted and heated to a temperature of 150°F. Serve with your favorite tortilla chips.
Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until mixed. Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.
Saute the carrots, onions and mushrooms in the butter, cook for 5 minutes. Stir in the flour and gradually add the milk stirring until the sauce thickens, boils and is smooth. Add the chicken, asparagus, seasoning and cream to the sauce. Pour the mixture into a 11/4-quart pie dish. Roll the pastry to the same size as the dish, dampen the rim and cover with the pastry. Brush with egg wash. Bake at 400°F for 25 minutes until the pastry is golden brown.
Combine cranberry sauce and water in crockpot, cutting to spread the cranberry sauce evenly. Add bouillon cubes, onion powder, garlic powder, salt and pepper. Scatter grapes throughout sauce. Place tenderloins on top of sauce mixture, and season with salt and pepper if desired. Cook in crockpot, on high, for 3.5 hours. Remove pork from crockpot. Using immersion blender, blend sauce until mostly smooth. (You'll have some grape skin that is difficult to blend but it's very tender.). Return pork to crockpot, and continue cooking for 45 minutes.
Mix sugar and flour; add next 5 ingredients. Mix well and pour into pie shell. Bake at 350* for 55-60 minutes, until knife comes out clean. Cool. Chill. Serve with whipped cream.
Add the ingredients in the order listed or according to instructions of your bread machine. Set the machine to the basic white setting with medium crust. Check whilst the machine is kneading the dough, if needed scrape the dough on the sides down with a spatula. When cycle is finished, turn out the bread on to a wire rack to cool.
*Please Note: If using packaged croissant dough, preheat oven to 350°F (180°C) and skip to step 2. Step 1: Make the Dough: Combine the evaporated milk and water in a bowl. Add sugar, yeast, salt, and oil and stir with a wooden spoon or hands until yeast dissolves. Stir in beaten egg, and add 4 cups of flour. Knead in the bowl with hands, adding flour if needed, until the dough is smooth and does not stick to hands (about 4 minutes). This is a fairly firm dough, however it will start to rise quickly. On a floured work surface, knead the dough to form into a long loaf shape. Cut into 5 equal parts. Roll each piece of dough into a 12-inch diameter circle, using flour to keep the rolling pin from sticking. Cut the circles in quarters, and cut the quarters in half to make 8 triangles. Preheat oven to 350°F (180°C). Step 2: Add filling: Take a teaspoon-size piece of the mashed feta with fingers and squeeze to compress. Place the cheese 1/2 inch in from the wide end of the croissant triangle. Roll the dough toward the narrow end over the cheese and pinch outer edges. This will prevent the cheese from oozing out during baking. Place on an oiled or nonstick cookie sheet, with the end of the dough tucked under. Brush the tops of the croissants with beaten egg and bake at 350°F (180°C) for 15-20 minutes until nicely browned. If the tops darken too quickly, cover with foil. Please Note: To increase the recipe, increase all ingredients equally. If you prefer larger croissants, divide the dough into fewer pieces, roll out to larger circles (about 1/16th of an inch thick) and increase amount of filling per croissant. Alternative fillings: Try these croissants with your favorite filling, chocolate, almond paste, preserves, jams, lemon/lime/orange curds or other cheeses.
First cook your kielbasa until it is golden brown. Allow to cool. Cut into 2 inch slices. If you are using bacon, cook thoroughly and drain on a paper towel until grease is absorbed. Open your crescent rolls, and separate at perforations. Depending on your tube of rolls there should be about 8 triangles. Place about a tablespoon or to your taste of mustard onto the roll dough. Place a piece of cheese onto the dough, followed by the bacon and last the kielbasa. roll the dough around the meat and cheese until fully covered. Bake according to the roll recipe on the tube, usually a temperature of 350 degrees. Serve with a side of mustard for extra dipping, and toothpicks.
Mix eggs and sugar. Add oil,bicarb, spices, cocoa, honey and flours. Add boiling water. Grease cake tin, line with baking parchment. Pour in cake mix. Bake 180 C for 1 - 1/2 hours.
Bring 1 maple syrup almost to a boil. Cream together butter, sugar and egg. Combine and add milk, flour,baking powder and salt. Grease and flour one 8 inches cake pan. Add maple syrup; drop in chopped pecans. Cover with cake batter and bake at 350 degrees for 20-30 minutes. Turn upside down and serve with ice-cream.
Heat the oil in a large frying pan over a high heat and add the sausages. Cook for 15 minutes, turning to brown all over. Meanwhile, cut the potatoes into even chunks and put into a large pan of cold salted water. Bring to the boil and simmer for 15 minutes, or until tender. Core the apples and cut into wedges. Push the sausages to the edge of the pan and add the apple wedges. Cook for about 2 minutes each side, until turning golden. Remove the apple with a slotted spoon and drain on kitchen paper. Add the onion to the pan and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and cook for 1 minute. Gradually add the wine, mustard and Worcestershire sauce. Pour in 120ml hot water and allow to bubble for a few minutes to thicken the gravy. Return the apple to the pan and season. Drain the potatoes, then put them back in the same pan and return to the heat for about 30 seconds to drive off any excess moisture. Mash well with the butter and milk, and season. Divide the mash between 4 plates and top with the bangers. Spoon over the mustard gravy and apple wedges. Serve with green beans.
Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes. Ladle the broth and tortellini into soup bowls. Serve.
In a serving bowl, place lettuce, tomatoes, chickpeas and olives. In a small bowl, combine anchovy paste, balsamic vinegar, and olive oil. Pour over salad and serve.
Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well. Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds. NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
Put the rice in a 3 quart pot or saucepan with a tight fitting lid (don't put the lid on yet!) and pour in the water. Bring to a boil, and cook until the surface looks "cratery" (like the surface of hot lava or something). Reduce heat to low, cover, and cook for about ten minutes, till the water is gone. Let rice stand for a minute or two, then remove the lid, fluff the rice, and serve!
Combine first 5 ingredients in a bowl. Beat eggs and put in pie plate or baking dish. Dip both sides of defrosted dough in beaten eggs and dredge lightly in herb-cheese mix. Place seasoned sheets of dough on waxed paper and using a pastry wheel, cut into 6" X 1" strips. Twist dough strips into spiral shape and place about 1" apart on foil-lined baking sheet. Bake cheese sticks in preheated 400 degree oven for 15 minutes.
Puree the fruit of mango in a blender. Add the lime juice and club soda and mix just to blend. Strain. Pour over ice and garnish with thin slices of lime.
Pre-heat oven to 350. Mix all ingredients together thoroughly (use your hands for best results). Roll into golf ball size meatballs. Arrange on a greased baking sheet. Bake for approximately 20-25 minutes, turning over halfway through.
The *malt sugar called for in this recipe resembles honey. This and the other Oriental condiments are available in Oriental food stores. Clean the duck and place in a basin. Boil a large kettle of water and pour it over the duck, dousing it thoroughly. Remove the bird immediately and dry it inside and out with a paper towel. Hang it by the neck overnight in an airy place. Dissolve the malt sugar in the soy sauce and rub the duck with this mixture. When this coating has dried, place the duck on a wire rack in a roasting pan and put it in an oven, preheated to 375°F to roast for 1 hour. Do not baste the duck or open the oven door. While the duck is roasting, make the pancakes. Put the flour in a bowl and gradually add the boiling water. Mix well with a wooden spoon, but do not knead the dough. Cover with a cloth and leave stand for 20 minutes. Form the dough into a long roll about 2 inches in diameter. Cut off 1/2 inch rounds from the roll. Roll the rounds into balls and flatten them into round cakes 1/4 inch thick. When you have used up the dough, dust each cake with flour and roll it out into a paper thin pancake. Lightly brush a heavy skillet with oil, and cook the pancakes over low heat for 1 1/4 minutes on each side. They are ready when parts of the pancakes start to curl and bubble slightly. Stack the cooked pancakes and cover with a damp cloth until required. To serve the duck, first slice off the crisp skin in 1-2 inch squares and then slice off the meat. Place the skin and the meat on two separate warmed dishes and bring to the table. The plum sauce, the bean paste, the scallions and the cucumber strips should all be laid out in separate small dishes. Spread a spoonful of sauce on each pancake, lay strips of cucumber and scallions down the center, add duck skin and meat, and roll up the pancake. After the duck carcass has been stripped of its meat, it is usually boiled with a large amount of cabbage and traditionally served as a soup to end the meal.
Mix the dry ingredients well. Add 1-2 heaping tablespoons to hot coffee. Mix. Add a splash of milk or cream if desired.
In a large resealable plastic bag combine the sugar, vinegar, oil and flavor packets, shaking well to mix. Add the broccoli slaw, shaking well to coat. Break the ramen noodles apart by hand into bite size pieces over the broccoli slaw mix. Shake well to mix the noodles with the dressing and slaw. Refrigerate for at least 6 hours, shaking the bag occasionally to redistribute the mixture. Just before serving transfer the salad to a serving bowl and toss in the almonds, sunflower seeds and mandarin oranges.
To Shell: Acorns are best shelled with a nutcracker or a pair of pliers. Simply grip each nut the long way and pinch, then grip it the short way and pinch. Presto! Out pops the clean, white kernel. To Grind: Put a cup of shelled acorns in a blender, fill the blender's container up with water and whiz away at high speed for a minute or two. To Leach: Pour the acorn pulp into a dish towel lined colander. Place the colander under slow running water and work the pulp around with your hand for about five minutes. The water now runs clear. Taste the meal. If bitter, continue rinsing. The meal should taste rather bland. Press out the excess liquid and store in the refrigerator or freeze until ready to use. To Dry: Spread the damp meal out in a shallow layer on a cookie sheet or on sheets of your dehydrator. Then begin to dry it. In the oven, you only need the pilot light or the very lowest oven setting. As it begins to dry, take your hands and very carefully crumble any chunks which hold moisture. Slowly your meal will begin to look quite good. You can run it through a grain mill for finer meal. To Use: The possibilities are endless! Add acorn meal to mush, stew, or soup. Use it in turkey dressing. Substitute acorn meal for corn meal or use it to replace part of the flour called for by your favorite bread, cake or cookie recipe. If you do substitute, cut down a bit on the usual amount of liquid and shortening, as the acorn meal is high in both vegetable oil and water (unless you chose to dry it).
In a medium saucepan, combine water & condensed soup, frozen peas & hotdog pieces. (You can cook the hotdogs in the microwave to save time). Heat over medium-low heat until peas are tender (about 10 minutes). Remove from heat. Stir in mozarella cheese until melted. Pepper to taste. Add a dollop of salsa & sour cream for a spicier flavor. Please note that, if there are left-overs, the rice will absorb most of the soup, so you will have to add more water. Bon appetit!
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F. Heat oil in a large frying pan. Add onion and celery and cook until clear. Add crumbles (and worchestershire sauce if using) and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, peas, and broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the crumbles mix in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Bake in the preheated oven for 20 minutes, or until golden brown. Serve with ketchup or gravy.
Cut 10 ripened yellowed limes into eight wedges each. Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well, cover with plastic wrap or lid and leave for 48 hours in cool dark place, stirring occasionally. Drain, rinse well and mix with raisins and sultanas. Process in batches in food processor until coarsely chopped. Heat 3 tablespoons peanut oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger (don't overcook ginger or it will become bitter.). Cook over medium heat for 2-3 minutes, or until very aromatic. Add the lime mixture, vinegar and soft brown sugar. Bring to the boil, stirring until the sugar dissolves. Reduce the heat and simmer for 11/2 hours, stirring occasionally. Pour into warm, sterilized jars and seal. Refrigerate after opening. Makes about 21/2 cups (600ml).
Add dried beans to heavy 6-quart saucepan; cover with 2 inches boiling water and let stand 2 to 3 hours. Discard any beans that float to surface. Add garlic, chopped onion,bay leaf and cloves to beans and mix well. Place over medium heat and bring to a gentle simmer. Reduce heat, cover partially and simmer until beans are tender, approximately 1 1/2 to 2 hours. Meanwhile cook bacon in heavy nonaluminum 5-quart saucepan or Dutch oven over medium heat until browned (but not crisp), about 10 minutes. Spoon off all but about 6 tablespoons fat. Add minced onion. Reduce heat to medium-low, cover and cook until onion is tender and translucent, about 20 minutes. Stir in sugar,garlic, 1/4 cup vinegar, mustard, salt,pepper and cloves. Remove saucepan or Dutch oven from heat. Remove beans from liquid using slotted spoon and add to bacon mixture, blending well. Taste and add more vinegar, if desired. If mixture appears dry,add several spoonfuls of bean liquid. Reserve about 2 cups of the bean liquid and refrigerate if not baking the beans right away. (Beans can be prepared ahead to this point, covered and refrigerated overnight.). Preheat oven to 325 degrees. Bake beans, uncovered, about 4 or 5 hours, stirring every hour to prevent scorching and adding some reserved bean liquid if mixture appears dry; beans should be thick and carnelized. Let cool, cover and chill. (Can be refrigerated up to 2 days.). Reheat in 275 degree oven before serving.
Preheat oven to 270°F. Line three 4 1/2 x 8 1/2 inch loaf pans with parchment; generously butter paper. Sift flour, baking powder and salt into large bowl. Stir with fork to blend. Add apricots, ginger, raisins, pineapple, almonds and walnuts and toss gently to coat. Cream butter and sugar in another bowl until light and fluffy. Beating by hand, gradually add fruit mixture, alternately with eggs, one at a time, beating vigorously after each addition. Blend in peels and vanilla and extracts. Divide batter evenly among pans. Bake until a tester comes out clean, about 2 hours. Cool 30 minutes. Turn out. Peel off paper and cool completely.
Halve avocados; remove fruit by running spoon next to skin; discard seed or save for other uses. Place avocado in bowl and mash with fork; immediately mix in lime juice, incorporating well. Mix in remaining ingredients; serve immediately.
Combine all vegetable and herb ingredients in a bowl, mix well. Toss with the vinegar, olive oil, salt and pepper. Refrigerate several hours, mixing occasionally to blend flavors.
In a bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat and let stand until the bread is absorbed. Tear the olive-oil soaked bread into small pieces In a food processor finely chop the spinach. Add the bread, lemon juice and garlic and process until well blended Add the remaining 1/4 cup of olive oil and process to a fine puree. Scrape the puree into a bowl and season with salt and pepper. Serve at room temperature.
For filling:. Peel the apples, slice and dust with both sugars (1/2 cup brown sugar & 1/2 cup white sugar), lime juice and cinnamon and allow to site in large mixing bowl for 10 minutes to marinate. For topping:. In a Cuisinart-type food processor, blend together 1 cup brown sugar, flour and pecans. When the mixture gets almost smooth, add in chucks of the butter and pulse until the mixture becomes the consistency of wet sand. Do not over mix or the topping will become gluey. In a cast iron skillet (any size will work!). Preheat the pan to 300 degrees in a convention oven. Grease the pan with just a touch of butter or non-stick cooking spray. Then add in a heavy helping of the apple mixture. Top with a thick layer of the crumbled topping and bake at 300 degrees for approximately 60 minutes. Keep checking to be sure that the top does not over brown. If the top gets too brown, lower the temperature to 275 and keep an eye on the oven. When the topping is golden brown and the apples are lightly bubbling, the dessert is ready. Serve in the pan family style, or scoop out and top with cinnamon ice cream.
Chop whites of eggs and add to crab meat. Handle gently so that crab lumps are not broken. Add salt and pepper. Mash egg yolks and set aside. Make roux with butter and flour. Add cream, egg yolks, dry mustard, vinegar, and oil, cooking gently and stirring constantly until thickened. Pour while hot over crab and mix gently. Place in buttered 1 quart casserole. Cover top with bread crumbs. Dot with butter. Brown in 350 degree oven until just warm.
In a large stockpot (8 quart) place all ingredients(except pasta). Bring to a boil. Reduce heat and simmer for 1 hours Taste occasionally adding additional seasonings if desired. When ready to serve remove from heat and add cooked pasta stirring well. For Vegetarian use only the vegetable bouillon cubes.
In a small saucepan, bring the honey just to a boil; remove from the heat. Stir in the tea and grated lemon rind; set pan aside and let cool slightly. In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs. Set the bowl aside. In a large bowl, beat the eggs until pale and frothy, about 5 minutes. Beat in the oil and vanilla. Beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes. Alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter. Pour the batter into a greased 10" Bundt pan. Bake in the centre of a 325 degree F oven for 60 to 70 minutes or until the cake tester inserted into the cake comes out clean. Let cool in the pan on a rack for 30 minutes. With a knife, loosen the edges of the cake; turn out onto a rack and let cool completely. For the drizzle, melt the chocolate over hot (not boiling) water. Dip the tines of a fork into the chocolate; drizzle over the cake.