HumbleIntelligence/food-ner-1-Million huggingface dataset:
PREPARATION. Remove any fish bones and cut the fish up into bite size pieces, set aside. Beat one egg yolk in a bowl, set aside. Place about 4 or more tablespoons of cornstarch on a big flat plate and spread out, set aside. Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces, set a side. (Or substitute American broccoli, tofu, string beans, other greens). Grate 2 tablespoons ginger, set aside. In a bowl add the stock, ginger, 1 tablespoon soy sauce, sesame oil, salt & white pepper to taste, 1 1/2 tablespoons cornstarch (or more as needed to thicken), set aside. COOKING DIRECTIONS. Bring a small pot of water to a boil, add 1/8 teaspoon salt and then add the cut up broccoli and par-boil for about 1 minutes, drain and set aside. In a wok (or Teflon pan) add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for about two minutes, remove and set aside. In a wok (or Teflon pan) add about 4 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking). Deep a fish piece in the egg and then into the cornstarch (coat both sides) then add to the wok. Do this quickly for the remaining fish pieces, separating the pieces as needed (but do not turn). When you see that the pieces are cooked for about 2 minutes on one side, then turn all and cook another 1 minute. Next drain and into a plate. However, retain 2 tablespoons of oil and discard the rest. Return to the wok 2 tablespoons of the oil from the fish. When the oil is hot, add the par-boiled broccoli, rice wine, 1/2 tablespoon soy sauce and stir-fry for about 1 minute. Next add the bowl of stock and stir to thicken (add more cornstarch as needed). Then add back the fish pieces "ON TOP" (do not incorporate) and cook for 1 minute to heat up and then one quick stir. On a serving plate add some hot white rice and on top (or on the side) add the fish pieces. Enjoy.
Mix vinegar, black pepper, sugar, salt and prepared mustard. Pour over cucumbers or drained purchased dill pickles. Let sit for 4 weeks.
Whip cream with vanilla and sugar. Combine the whipped cream with the apples and pomegranates. Add any other toppings you like such as pecans, bananas, raisins, etc.
Place ingredients in blender container in order given. Blend 30 seconds,stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. NOTES : Batter can be used immediately. However, an hour or two standing will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed. Measure flour and liquid carefully, since consistency of batter is important. (It should be about the consistency of thick heavy cream.). Spoon flour into 1 cup measure and level off with straight edge of knife or spatula. CREPES: Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe. Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great. When no one is looking, eat the scraps -- you worked hard for them, don't throw them out ;). Filling: Combine strawberries and granulated sugar in a bowl; stir well. Cover and chill 1 hour. Combine cream cheese and powdered sugar in a bowl, and beat at medium speed of an electric mixer until blended. Add sour cream, beat until smooth. Spread 1/4 cup cream cheese mixture over half of each crepe, and top with 1/2 cup strawberry mixture. Sprinkle crepes with 1 tablespoon powdered sugar. Serve immediately.
Melt butter in a small skillet and saute garlic and green onions together for about 5 minutes, until softened. Cool. Combine the soft cream cheese with the cooled garlic and green onions, then mix in the herbs and Parmesan or Romano. Cover and chill until ready to serve. Serve with wholegrain crackers or breadsticks; also good with bagel chips or melba toast.
Cut carrot and zucchini in half lengthwise, then finely slice on the bias. Remove seeds and membranes from pepper and cut into fine julienne. Heat oil in a hot wok until surface seems to shimmer slightly. Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute. Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender. Toss in scallion and sesame seeds, stir-fry for 10 seconds, then remove from heat. Transfer to a large bowl and serve immediately.
In a mixing bowl, cream shortening and sugar until fluffy; add eggs and aniseed. Combine flour, baking powder and salt; add to the creamed mixture; Add apple juice and mix well. On a floured surface, knead until well blended, about 4-5 minutes; Roll dough to 1/2-inch thickness; cut into 2-inch shapes. Place on greased baking sheets; bake at 375F for 12-16 minutes or until lightly browned. Combine sugar and cinnamon; roll cookies in the mixture while still warm; cool on wire racks.
Combine all ingredients, in the order listed, in a 237 ml (1 cup) Oster Mini Blend Jar (model #4888-3). Tip: when adding the oil to the mixture, pour some of the oil into the tablespoon measuring spoon so that when the ketchup is measured, it will stick less to the measuring spoon. Blend the ingredients on high speed for 30 seconds.
Place 2 slices of bread on a work surface; cover each with slices of cheddar cheese; top with remaining bread. Lightly press sandwiches together. Whisk the eggs and milk together until frothy; transfer mixture to a shallow bowl or pie plate. In a large skillet, melt the butter over medium heat; dip each sandwich in the egg batter, letting the excess drip off, and place sandwich in the skillet. Fry sandwiches over med heat until golden brown on each side, turning only once. Slice sandwiches in half or in quarters, and serve with Vermont maple syrup for dipping.
Pour the oil into a saute pan and heat over medium heat for about 30 seconds. Cut scallions into 1/4-inch pieces including some of the green. Saute for about 2 minutes until softened. Add the garlic and saute for another 30 seconds. Add the mushrooms and saute, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated. Add the teriyaki sauce, stir well. Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated. Boil 2-3 minutes, until done. Drain and transfer to a large bowl.
Combine the ice cream, milk and marshmallow fluff. When you get this to the consistency you desire, gently stir in the Rice Krispies.
Brown chicken; add ham, garlic and parsley. Add Alfredo sauce. Heat and toss with pasta. Put in casserole; top with bread crumbs, parmesan, and fontina. Place under broiler and brown.
Oven at 400 F. Set aside 1/2 cup shredded cheese. Steam the broccoli until tender-crisp. In a lightly sprayed casserole dish, combine noodles, broccoli, onion, cream of mushroom soup, ham, 1 cup of cheese and pepper. Stir to combine. Top with extra 1/2 cup of cheese. Bake for 30 - 35 minutes, until hot and bubbly.
Combine sugar, 1 cup water, and 2 1/2 tablespoons lime juice in a food processor and whiz for a min or 2 or until the sugar is dissolved Stir in remaining 1 cup water, lime juice, pineapple juice, cream, extract and rind. Place the mixture in a lidded container and chill well. Pour mixture into the freezer can of an ice-cream freezer and freeze as per the makers instructions, adding fresh pineapple during the last 5/10 minutes if using.
Put the butter in a skillet over medium heat. When the butter foam subsides and the butter is golden but not brown tear the sage leaves into 2 or 3 pieces and add to the butter. It is important that the butter reach this point. Resist the desire to add the sage too soon. Cook for about a minute while stirring, careful not to let the sage burn but it should take on a little color. Toss the with hot cooked pasta. Pass the cheese at the table.
Preheat the oven to 450°F Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skilled and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered until the chicken is cooked through and the skin in crisp, 20 to 25 minutes.
Combine milk and half and half with the vanilla been in a heavy saucepot. Bring up to just boiling point over medium heat. Whisk the eggs with the sugar until well blended. Add hot milk mixture into the beaten yolk/sugar mixture whisking well. Return all to the saucepot on medium heat. Cook over medium low heat until mixture coats the back of a spoon. Stirring constantly, and not boiling. Remove the vanilla bean and clean off. Scrape seeds that remain in the pod, and throw away the empty pod. Mix the seeds in with the mascarpone cheese and beat until creamy. Strain if desired the egg milk mixture into a large bowl, pushing thru well. This will remove any cooked egg that might have occurred. Now into the bowl of custard, combine the mascarpone and seeds. Chill mixture covered overnight or until completely cold about five hours. Stir in the coffee cyrstals. Pour into the freezer container and process as manufacturers directions. Just before removing from the machine about five minutes , pour in the coffee liqueer and chocolate shavings. You also can add five crumbled lady finger biscuits, if you desire the cookie in the ice cream. So the liqueur, chocolate and crumbled biscuits go in the last three to five minutes of freezing in the machine, these just have to be folded inches. Spoon into a tupperware or covered freezer type container, and freeze solid.
In a large bowl dissolve orange gelatin in boiling water. Add passionfruit juice or nectar and stir to combine. Chill until mixture begins to set then stir it well. Whip the cream until stiff and then fold into the partially set gelatine. Spoon lightly into dessert dishes or a wine or martini glass. Garnish if desired. Refrigerate until ready to serve.
Combine all of the curry paste ingredients in a blender or food processor and puree until quite smooth. Enjoy!
Adjust oven racks, one on lowest position and the other in the middle position. Preheat oven to 425. Grease 2 cookie sheets with 2 Tbsp. of the above butter. Beat eggs, milk, powdered sugar, vanilla and cinnamon. Dip bread in the egg mixture and place on cookie sheets. Cut remaining butter into pieces and scatter over bread. Place on racks, bake for 7 minutes, switch cookie sheets and continue to bake for 8 minutes. Sprinkle with a bit of powdered sugar when done.
Boil sweet potatoes until cooked, but still firm. Chill, peel, and dice. Mix with onion and peppers. Mix all ingredients for dressing together and chill for a couple of hours or overnight. Remove garlic, onion, and bay leaf from dressing. Shake dressing and pour over salad at least one hour before serving.
Combine all ingredients in a large bowl, stirring well to combine. Cover and chill at least 1 hour before serving.
Combine all ingredients together in a 2 quart casserole. Cover and bake in 350 degree oven for 40-45 minutes. Fluff with fork.
Cube chicken, season lightly with Mrs. Dash, cook in pan until tender; add 1/2 of salsa, cream cheese and cook until cream cheese is melted. Fill tortilla with mixture and roll up. Place in a baking dish sprayed lightly with no fat cooking spray. Cover with remaining salsa and sprinkle with cheddar cheese. Bake uncovered at 350 degrees for 30-40 minutes until bubbly. 8 points on Weight Watchers (approximately 400 calories per serving).
Mix yeast with sugar and warm milk or water. Leave for 20 minutes. Sift flour and salt together in a large bowl. Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture. Knead well and leave aside for 3-4 hours in a warm place until it doubles in size. Punch down the dough and knead well again. Leave it till it doubles in size. Divide the dough into 6 portions. Roll out into a round disc of 6" diameter. Leave it aside so that it can double in size. Brush the top with remaining oil. Place them in a baking tray. Bake in a pre-heated oven (450 degrees Fahrenhit) for 5-6 minutes until the top turns brown in colour. Again, brush oil lightly over the sloping dark brown tops.
Beat the eggs, sugar, and vanilla in a medium bowl. Add the syrup and mix well. Melt the butter and chocolate in the microwave, stirring until smooth. Blend into the egg mixture. In a small bowl, mix the flour, baking powder, and salt. Stir into chocolate mixture. Stir in walnuts. Spread batter into a greased 8x8 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool, then dust with confectioners sugar.
In a large,skillet brown the sausage until it is cooked through. Drain the fat and drain the sausage on paper towels. In the same pan heat your olive oil add and saute the peppers, and onions, until the onion is translucent,then add the garlic and saute gently but do not brown your garlic. This will make the dish bitter. The vegetables should be tender. Stir in the tomatoes, spices, Romano cheese and sausage. Cover the pan and simmer all over a medium-low heat for 8-10 minute. If your mixture seems too thick you can add a little water or red wine. While the meat mixture is cooking, the pasta can be prepared as per directions. You do not want to overcook your pasta. You want a little firmness to your noodles. When you are ready to serve use a large platter. The noodles first, then spoon the meat mixture over. Mix slightly. Sprinkle with the Parigiano-Reggiano and place your fresh basil leaves atop. This goes well with a full bodied red wine, a green salad with Italian oil and vinegar dressing, and most of all a good hard crusted peasant bread.
Cook and stir ground beef and onion in a 10 inch skillet until beef is brown; drain. Stir in remaining ingredients except buns. Cover and cook over low heat just until vegetables are tender. 10-15 minutes. Fill buns with beef mixture.
Heat oven to 400 degrees. Place a large wire rack on top of a large jelly-roll pan. Place bacon strips on top of wire rack. Drizzle maple syrup over bacon pieces. Bake in oven for approximately 20-30 minutes. Remove and let stand for 5 minutes before serving.
Gently stir together raspberries, Chambord, and sugar in small bowl and let macerate. Cover & chill, at least 1 hour or up to 2 hours. Spoon 2 tablespoons raspberries with some ice into each of 2 champagne flutes or glasses, slowly. Top with champagne.
Cook quinoa according to package directions. Allow to cool. Combine quinoa with chopped vegetables. Whisk together remaining ingredients to make the dressing. Thoroughly combine dressing with quinoa-vegetables mixture and chill. Adjust seasonings as preferred.
Mix sliced pork with soy sauce, sherry, sesame oil and corn starch. Heat 4 Tblsp. oil in frying pan until hot. Stir-fry meat mixture for 4 minutes; remove from pan; set aside. Heat 2 more Tblsp. oil in frying pan until hot. Stir-fry pea pods for 2 minutes. Add salt and meat mixture; stir-fry 1 minute more. Serve hot.
Combine all ingredients. Chill and Serve. (Prep time includes poaching chicken. Although this says approximately 4 chicken breasts I personally find that to be more than 2 1/4 cups of diced chicken).
Combine the cheese, green onions,bell pepper, butter, garlic, lemon juice, soy sauce, sugar or honey, salt and pepper in a medium bowl; and stir to evenly blend. Preheat the broiler. Shuck the oysters, setting the cupped bottom shell in a shallow baking dish. Put an oyster in each shell and top with a generous tablespoon of the stuffing. Broil the oysters about 4 inches from the element until heated through and golden brown, about 8 minutes.
Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and stir them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated. Fill the mini muffin papers (about 40) with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the grated cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight. Preheat the oven to 350 degrees F. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
Peel and cut vegetables into small, thin strips, about 1/8 x 1/8 x 2 1/2 -inches. Place in steamer over boiling weater and steam until tender but not soft, about 10 minutes. Transfer to a warm serving dish; add lemon rind and butter. Garnish with chopped parsley.
Cook the macaroni according to the package directions, adding the ramen for the final 3 minutes. When done, drain in colander. Return the mac and noodles to the pot and continue making according to the macaroni package directions (add butter, milk and cheese sauce mix) -- and add the ramen seasoning too! Mix well and serve.
Unroll the crescent roll dough and separate into eight rectangles. Place onto ungreased cookie sheet; press the perforations together. Combine the remaining ingredients and spoon 1/4 cupful onto the center of each rectangle. Bring the edges to the center; pinch and seal. Bake at 375°F for 12 to 15 minutes or until golden.
Preheat oven to 425 degrees. Grease cookie sheet. Mix baking mix, apricots, sugar, whipping cream and egg until dough forms. Turn onto surface dusted with baking mix, roll in baking mix to coat. Shape into ball, knead 10 times. Pat into 8 inch circle on cookie sheet. Brush with milk, sprinkle with sugar. Cut into 8 wedges. Bake 12 minutes or until golden brown, separate carefully. Serve warm.
Place broccoli or cauliflower in a baking dish 9x13. Blend soup, mayonnaise, eggs and cheese together and pour over vegetables. Top with buttered cracker crumbs. Bake at 350°F for 20-40 minutes or until bubbling.
Combine soup, milk, seasoned salt, chicken, veggies, 1/2 of the cheese, and 1/2 can French fried onions. Place mixture in 8x12 baking dish. Bake covered at 375 degrees for 20 minutes. Unwrap rolls, separate into 2 rectangles. Press together perforated cuts. Cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice top. Bake uncovered 15 minutes longer. Top lattice with remaining cheese and onions. Bake uncovered 3-5 minutes or until onions are golden brown.
Place the olives in a bowl. Mix in the garlic, coriander, fennel, thyme, rosemary, orange zest and orange juice; transfer to a jar into which they just fit (and that had a lid which tightly closes). Pour in olive oil to cover olives. Shake well and let marinate at room temperature for 6 days.
In a large saucepan, cook the onion in the butter over moderately low heat, stirring until it is just softened. Add the carrots, parsnips and season to taste. Stir the vegetables to coat them with the butter. Add the broth, bring the liquid to a simmer and cook the vegetables, covered, over moderate heat for 5-7 minutes or until they are just tender -- not mushy. In a small bowl stir together the mustard and the cream and stir this into the vegetables along with parsley and salt and pepper to taste.
Fry the beef and onion until browned. Add the Herbes de Provence, Worcestershire sauce, tomato soup, salt, Black Pepper and mixed vegetables. Bring to boil, stirring. Cover and simmer for 15-20 minutes. Stir in the cooked pasta and simmer for a further minute. Serve garnished with Parmesan cheese.
Combine cake mix, pudding mix, orange juice, oil and creme de menthe. Add eggs, one at a time, beating about 10 minutes at medium speed. Pour 2/3 of this mixture into a greased and floured 10-inch Bundt pan. Add chocolate syrup to remaining batter; pour over other batter. Bake at 350 degrees for 1 hour. Cool completely and frost. FROSTING: Combine cream cheese and butter, mixing well. Add vanilla, stir in powdered sugar and beat until smooth. Stir in creme de menthe, nuts and cocount, if desired.
Preheat oven to 350 degrees. Grease (and flour) two 9"x1 1/2" round baking pans. Combine and whisk all cake ingredients BUT flour and cocoa powder. Add flour and cocoa powder and whisk until even. Spread evenly into the two pans. Bake for 30-35 minutes until top springs back or toothpick comes out clean. Let cool. In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!). Spread Pumpkin Filling on top of one cake and top it with the other. Boil whipping cream over medium-high heat. Remove from heat and add chocolate, DO NOT stir. Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid. Wait until glaze has thickened (10 minutes) and then pour over top of cake. Refrigerate cake or let set until glaze is fairly solid (15-30 min). OPTIONAL: top with seasonal berries or nuts.
In a 3 quart slow cooker, combine the first seven ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.