HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat peanut oil in a wok over medium heat. Add in the chicken thighs; cook tossing with a wooden spoon until thoroughly cooked through. Add in red bell pepper and continue to cook until crisp-tender (about 2 minutes). For peanut sauce; in a bowl mix together chicken broth, soy sauce, sugar, garlic, cayenne pepper, ginger and cornstarch until smoooth, then mix in the peanut butter until well combined. Season sauce with salt to taste then add to the wok along with the chopped green onions and continue to cook for 4-5 minutes stirring with a spoon over medium heat until slightly thickened. Add/mix in peanuts. Serve with cooked jasmine rice and garnish with chopped green onions (and fresh cilantro if using).
Whisk together all wet ingredients. You can use a cider vinegar if desired and the sugar can be lessened if you desire not such a 'sweet' taste. Pour over 8 cups chopped cabbage (or 1 lb prechopped bag of coleslaw mix). Place in refrigerator and chill overnight. If too 'wet' drain slightly before you serve. Take 2 breath mints after -- maybe 4. NOTE: I marked it Kosher, but I'm not an expert.
Mix all ingredients together except bread. Cut center out of bread (like a canoe). Pat mixture into the loaf. Bake on 375 degrees for about 45 minutes.
Set oven to 350 degrees F. Set oven rack to second-lowest position. Generously spray 12 regular size muffin tins with non stick spray or line with paper liners. In a medium bowl combine the wheat bran with both flours, baking soda, salt and cinnamon, then mix in grated carrots (if you are adding in flax seed then add in with the flour mix). In another bowl using an electric mixer at medium speeed beat together buttermilk with sugar, applesauce, egg, oil and vanilla; beat for about 2-3 minutes. Make a well in the center of the flour mixture then pour in the buttermilk mixture and raisins; using a spatula stir JUST until combined (some small lumps are okay, do not overmix). Divide the batter equally between the muffin tins. Bake for about 20-22 minutes or until the muffins test done (do not over bake). Cool in the pan for about 10-12 minutes then remove to wire rack. Serve warm or room temperature.
Mix filling together. Spread on bread and place 2 slices together. Soak 5 minutes. Melt butter in a pan. Fry each french toast 2 minutes per side over medium heat.
PREHEAT oven to 400°F Unfold pastry sheet on lightly floured surface; roll pastry out to 10-inch square. Cut into 9 (3-inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min.; cool completely. MEANWHILE, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 minute. CUT cream puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of cream puffs; cover with tops. Optional: Drizzle with melted chocolate. Serve immediately. Or, cover and refrigerate until ready to serve. Low Fat Option: Prepare as directed, using fat free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping. Flavor Ideas: Prepare as directed, using JELL-O White Chocolate Flavor Instant Pudding & Pie Filling. Also try: Cool Whip Chocolate or Strawberry Whipped Topping.
Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once. Remove from skillet and keep warm. Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook. Add the veal and cook 5-10 minutes covered.
Put all the ingredients into a tail glass with ice. Stir well. To garnish, decorate with a lemon or orange slice put into the drink. This will also give additional taste.
Heat the oven to 100 °C (212 °F). Boil potatoes in a saucepan without lid for 5 minutes. Add macaroni and cook them "al dente". until the liquid is almost absorbed. Strain and return to pot. Pour cream and muscat (wine) over the potatoes and Macaroni, season to taste. Alternating with cheese, place the macaroni in layers into a 2 litre dish. Top with cheese. Bake for approximately 10 minutes in the center of the preheated oven until the cheese has melted. Optional Onion Ring Topping: Melt the butter. Mix onions and flour, shake off extra flour. Fry in the butter at medium heat for about 5 minutes until crisp. Place onions on paper towels and keep warm.
In a small bowl, combine the water, coffee and 1 t. cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in the chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle. In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1 inch balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm.
Mix coconut, sugar and egg whites together in a saucepan. Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot. Remove from heat and leave until cold. Divide mixture into 18 mounds, setting them down on greased, floured baking trays. Top each mound with a half glace cherry. Bake 20 minutes at 350F until pale golden brown. Cool on a wire rack.
Marinate the fish--pat the fillets dry and spread them in 1 layer on a rimmed 13 x 18 inch baking sheet (they can be close together but not overlapping). Liberally sprinkle cajun seasoning on both sides of the fillets. Puree the chipotle peppers (minus the 2 reserved chiles) and their sauce in the work bowl of a food processor fitted with the metal blade. Add the lemon juice and olive oil and pulse a few times until the mixture is combined. Pour the mixture over the seasoned catfish. Cover the fish with plastic wrap and refrigerate for at least 6 hours or overnight. Preheat the oven to 350°. Bake until the fish begins to flake when pulled apart with a fork, 20-25 minutes; keep warm. Make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles, lime juice, creole mustard, and salt in the work bowl of a food processor fitted with the metal blade until blended. Scrape into a small bowl and refrigerate until ready to serve. To serve--use a spatula to cut the fish into manageable portions and leave them on the baking sheet so guests can serve themselves. Set out warm tortillas, sliced cabbage, chipotle mayo, and lime wedges, allowing guests to custom-build their own tacos.
Set oven to 350 degrees. Grease a 2-quart baking dish. Heat the oil in a skillet. Brown beef with garlic; drain and mix in the 1/4 cup Parmesan cheese, set aside. Simmer the onions in boiling water for 10 minutes; drain and reserve 1/2 cup of the onion water. To the 1/2 cup onion water, add in the boiled onions, soup, dry mustard, salt, pepper cheddar cheese and green onions; mix well. Pour the mixture into a prepared baking dish. Bake for 25 minutes. Combine the 1 cup Parmesan cheese, bread crumbs and butter; mix well. Remove the dish from oven and set to broil. Evenly sprinkle the crumb/cheese mixture on the casserole and broil for about 2 minutes.
Cream margarine and brown sugar together until fluffy. Add eggs, one at a time, beating after each addition. Sift together dry ingredients. Add raisins and nuts to dry ingredients and toss. Add to creamed mixture alternately with mashed bananas. Pour into two well-greased 9"x5" loaf pans. Bake at 350 degrees for 1 1/3 hours.
In a 3 quart saucepan, combine soups and water, mix well. Heat through. Add chicken if desired. Stir in lemon juice and pepper. Garnish with parsley, if desired.
Melt the butter in a heavy skillet or large saucepan. Add the brown sugar and salt, stirring constantly over medium-high heat until it caramelizes, about 5 minutes-be careful not to burn it. Remove from the stove and slowly mix in 2 cups of the milk. Return to the stove and heat to near boiling over medium heat, stirring constantly. Combine the flour and cornstarch and stir in; then slowly add the remaining cup of milk. Reduce heat to low and cook until thickened and smooth. Remove a few tablespoons of the pudding, and stir them into the beaten eggs; then return the mixture to the pudding. Cook another 2 minutes, being careful not to let it boil. Remove from the heat and stir in the vanilla. To prevent a skin from forming on top, lay wax paper over it. Serve warm or cold.
Mix all ingredients and refrigerate at least a few hours, until ready to serve. Stir occasionally to make sure all the cucumbers are marinating evenly. NOTE: Brownulated Brown Sugar is a granulated brown sugar made by Domino Sugar. For the 1/4 cup required, you can substitute a mixture of 3 1/2 tablespoons of light brown sugar mixed with 1/2 tablespoon of granulated white sugar.
Brownies: Preheat oven to 325. Grease a 9x9 square baking dish (for thick brownies) or 9x13 glass dish for regular brownies. Melt together the butter, chocolate and coconut oil. Whisk in the honey. Allow mixture to cool down before adding your eggs. Stir in your eggs. Add your flours, baking soda and salt. Whisk well to combine. Spread mixture evenly into greased baking dish. Bake for 25-30 minutes. Let cool completely before topping with caramel. Caramel: In a heavy bottom saucepan, combine butter and honey. Bring to a boil. Continue to cook, stirring frequently until it turns a dark caramel color. You want it to be slightly darker than what you want in the end. Remove from burner. Add milk (stand back, it will splatter!) Stir to combine. Let cool slightly and allow to thicken, about 5 minutes. Pour caramel onto cooled brownies. Spread evenly to cover. Sprinkle with sea salt. Cut into small squares, as they are very rich! These cut most cleanly once chilled. Store in an airtight container in the fridge up to 1 week.
saute onion and mushrooms remove beat eggs. add salt and pepper put in hot pan you may need to add more butter cook moving the egg so it cooks add mushroom and onions add swiss cheese and spinach cook til egg is set and cheese melting flip in thirds plate top with hollandaise sauce and tomatoes.
Shake all ingredients well, except lemonade, with cracked ice. Strain into a collins glass filled with ice. Top with lemonade. Garnish with lemon slice.
In a heavy-based medium saucepan, melt butter. Add flour all at once. Cook, stirring constantly, for 3 minutes. Add stock all at once. Blend mixture with a whisk. Cook mixture over low heat for 5 or 6 minutes, stirring often. Gently beat in egg yolks and add lemon juice, whisking constantly. Add mustard and mix. Add salt. Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.
Combine ingredients, making sure that it's completely mixed. Store in a bottle or container (I use a jam canning jar). When you are ready to add it to your bath, scoop the desired amount of te mixture and tie securely in a muslin bag or even a facecloth will do. Tie to the faucet allowing the warm water to run over the bag. *to make almond meal: using a blender, grind up blanced or slivered almonds to a powdered consistency.
Begin by following the package instructions for heating the mashed potatoes. After the initial 3-minute cook time, stir in the goat cheese until well combined and remove the mixture to the refrigerator 30 minutes or until cool to the touch. In a medium bowl combine the breadcrumbs, green onions, bacon, and pepper. Crack the eggs into a small bowl and beat well with a fork. Measure the flour into another small bowl. Line a large baking sheet with parchment paper. When potatoes have cooled, working with floured hands, lightly form 1-inch balls with the mashed potato mixture. Dip the balls in the flour, give them a final roll between the hands, and place them on the parchment paper. Wash, dry, and re-flour hands as needed if they become sticky. One at a time, dip the potato balls into the beaten eggs with one hand and drop them into the breadcrumb mixture; then, with the other hand gently roll the balls in the breadcrumb mixture and return to the parchment paper. Again, wash, dry, and re-flour hands as needed. Refrigerate croquettes at least 30 minutes before frying. Heat 3 tablespoons (or as much as needed to cover the skillet) garlic-infused olive oil to medium-high heat. Fry croquettes in 2-3 batches adding more oil as needed. Roll the croquettes about with a fork as they cook 5-10 minutes or until all sides are crispy and golden-brown. Remove the croquettes to paper towels to cool slightly before serving. Enjoy!
Heat the oven to 425°F/220°C. Clean and quarter the mushrooms. (Dice if using portabello). Heat 2 of the tablespoons of the butter with one tablespoon of the olive oil and saute the mushrooms until golden. Remove from pan. Heat the other spoonful of olive oil (more if needed) and saute the onion until soft. Add the garlic for one minute. Deglaze with the wine and reduce to about a tablespoon. Add the stock, thyme leaves and the mushrooms, season with salt and pepper, cook until the stock has reduced by half. Combine the flour with the last tablespoon of butter in a small dish and the stir it into the sauce. Cook until the liquid has thickened to a sauce, a matter of minutes. Stir in the parsley. Spoon the mixture into a gratin dish. Potato Topping: Steam the potatoes in a covered saucepan with about an inch of water in the bottom, until very tender. Keep and eye on them or you will start to brown the bottom. This way of steaming the potatoes gives them a nice texture and flavour. Mash the potatoes with the butter and milk until very smooth, adding more milk if needed. Season with salt and pepper. Stir in the Gruyere cheese. Spread over the mushroom mixture, smooth with the back of a spoon. Sprinkle over the Parmesan. Bake until golden on top, about 15 minutes.
In a large skillet over medium-low heat, toast seeds. (In the meantime, you can grate your ginger.). Remove from pan and put aside. Heat coconut oil over medium heat. Saute ginger in coconut oil 1 minute. Stir in turmeric and black pepper. Stir in onion and carrots. Add wine. Bring to a boil. (If you intend to poach fish with this meal, put it on top now). Turn down to a simmer. Cover and simmer 10 minutes until evaporated. Add soy sauce. Cover until al dente. Sprinkle with fresh dill.
In medium saucepan sprinkle gelatin over orange juice. Let stand 1 minute to soften. Cook mixture over low heat until dissolved completely. Remove from heat and stir in the frozen or fresh berries and vanilla until the berries thaw enough to break apart. Pour into blender and process until smooth, or use a hand held in the pan until smooth. Refrigerate 10 minutes. In a small bowl beat the cream with the sugar until stiff peaks form. Using a rubber spatula, fold the chilled berry mixture into the whipped cream until well mixed. Spoon the mousse into individual goblets. Refrigerate until set, about 15 minutes and serve with a wafer type cookie on the side and a sprig of mint.
In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened. Remove from heat and allow to cool to room temperature. Makes about 8 cups. TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year. To serve: Thaw in refrigerator overnight. The Best Freezer Cookbook.
Combine broth, onion, celery, carrots and garlic in a large soup pot. Bring to a boil. Add rice and thyme. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally. Add chicken and heat through. Thin with more broth if necessary. Add salt and pepper to taste.
Mix olive oil, apple cider vinegar, salt, garlic salt, and pepper. Add black olives with liquid, green chiles with liquid, tomatoes, green onions, and avocados. Toss. Serve with tortilla chips.
Heat water to boiling. Add tea bags; reduce heat and simmer for 2 to 4 minutes, depending on how strong you like your tea. Remove tea bags and add spices. Simmer for additional 2 minutes. Add milk and Splenda, heat to a near boil stirring constantly. Serve and enjoy.
Preheat the oven to 350°F and spray 12 muffin tins with nonstick spray. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy. Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together. Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix. Fill the prepared tins halfway with the batter. Top with chopped nuts. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.
Place dark chocolate in Irish coffee mug and microwave until melted, about 1 to 1 1/2 minutes. Add hot brewed coffee and stir well, until chocolate and coffee are well blended. Add whiskey. Top with a dollop of whipped cream, then drizzle creme de menthe on top of the whipped cream mound. If desired, garnish with chocolate shavings or cocoa powder. Serve hot.
Mix together meat, rice, egg, onion, carrot, salt, pepper and bacon. Spoon mixture into the center of each of the 12 cabbage leaves. Roll up, tucking in sides to completely enfold meat. Place folded side down in a greased baking dish. Mix together brown sugar, lemon juice and tomato sauce. Pour over rolls, cover tightly and bake at 375°F for 1 hour. Uncover and bake 20 minutes longer.
In a large, deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, peas and pearl onions, red peppers, salt, and black pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times until the orzo is tender yet still firm to the bite and absorbed the liquids, about 15 minutes. Serve at once.
Place all ingredients in blender container; cover. Blend on high. speed about 1 minute or until smooth. Pour smoothie into 2. glasses and, if desired, sprinkle with additional wheat germ.
Combine refried beans, mashed sweet potatoes, shredded cheese if used, minced onion, and spices and mix well. Wearing plastic disposable gloves to protect yourself, make a lengthwise slit down each chile. Carefully stuff bean/sweet potato mixture evenly into chiles and reshape them. Place 1 sheet of phyllo on damp towel (keep rest covered or will be impossible to use). Spray phyllo with cooking spray. Top with another sheet of phyllo and spray with cooking spray again. Fold phyllo in half (short way or crosswise) and lightly coat with cooking spray again. Place one stuffed chile in the center of phyllo in parallel with short edge. Fold sides of phyllo over stuffed chile and roll up phyllo'jelly roll' style around chile. Place wrapped stuffed chile seam side down on ungreased baking sheet. Repeat wrapping procedure with all stuffed chiles. Spray tops of all wrapped chiles with cooking spray again before baking. Bake at 400 degrees fahrenheit for 15 to 20 minutes until phyllo is crisp and golden. Serve with your favorite salsa and sour cream or guacamole.
Sift the flour and salt into a bowl and make a well in the middle. Pour in the milk and mix. Grease the camp oven or round baking pan and dust with flour. Place dough in the camp oven or pan. Cut a cross in the top surface of dough. Close lid of camp oven and bake in the hot ashes of your camp fire for about thirty minutes, or bake in preheated normal kitchen oven for 30 minutes at 220° C (425° F). Eat with a cup of tea, boiled in a billy.
In a very large bowl stir dry ingredients together. Cut butter and margarine in to dry ingredients until it is the consistency of coarse corn meal. If your bowl is not big enough, take out some of the mixed dry ingredients before cutting in the butter and maargarine. Then stir back in after dune cutting inches. Store in a bag in the freezer. Milk or water can be used to make biscuits. Add just enough to make a moist dough that is not too wet to knead. Knead a few strokes on a floured surface and roll 1/2 inch thick. Bake 15-18 minutes ar 425 deg F. Enjoy!
Place cold eggs in a medium saucepan and cover with cold water to about 1 inch. Heat over medium high heat until boiling. Cook 10 minutes, drain, and cover with cold water; set aside. Meanwhile, pan fry bacon to desired crispness, or use your favorite method to cook bacon. Cut into 1 inch pieces and drain on paper toweling. Set aside. Clean potatoes and place in another saucepan; cover with water. Boil until tender, about 15 minutes. Drain and cut into quarters, or dice if you prefer. Set aside to cool. Peel cooled eggs. Remove yolks to a large bowl. Rough chop egg whites. Add the Peppercorn Ranch Salad Dressing to the egg yolks in the bowl and combine. Add remaining ingredients and stir together. Chill 2 hours, then serve.
Roast the chilies in oven @ 350 on a cookie sheet for 15 minutes.Remove and place in a paper bag for 10 minutes.Remove from bag and discard the stems and seeds. Place all ingredients in a saucepan and simmer for 15 minutes. Pour into a blender one cup at a time and puree. Strain sauce through a sieve into a bowl, mashing with the back of a spoon. Discard solids. If sauce is too thin, place back in saucepan and reduce to the consistency of a thick tomato sauce. Serve warm over enchiladas or burritos, topped with shredded cheese.
Preheat oven to 500°F Line a baking sheet with parchment paper. Combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool. In a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose. Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands. Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits. Brush with hot melted butter. Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown. Cool in pan for several minutes then invert onto kitchen towel. Turn right side up and serve hot.
Trim fat from ribs. Add ribs, shanks, celery, 2-onions quartered (skins & all) mint, cilantro, 20 cloves garlic, peppercorns, oregano, both cans chicken broth, cumin, 1-tbsp and enough water to cover all ingredients. Bring to a boil; cover and simmer for 2-hours. Remove meat, and allow to cool thoroughly before removing from bones. Skim fat from broth. Stem and seed Chiles. Roast chilies in dry cast iron skillet for approximately 2-minutes. Place chilies into bowl and cover with hot water and cover bowl. Let steep for approximately 30-minutes. In food processor, place 1-chopped onion and 10-cloves garlic. Process until minced. When chiles are done, put them and 1-1/2 cups of liquid from chiles in the processor, salt and pepper to taste. Process until puree is smooth. Heat cast iron skillet with 2 tbsp vegetable oil, and add chile puree. Cook for approximately 5 minutes or until puree has thickened. Turn off and remove heat. Once shanks and pork have cooled, shred meat. Add remaining ingredients: stock, meat, hominy and chile puree back into pot and bring to a boil. Turn down heat and simmer for 1-hour. Serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. Enjoy!
Crunch French Fried Onions with flour in a plastic bag. Dip chicken into the egg and then coat in onion crumbs. Bake at 400 degrees Fahrenheit for 20 minutes until chicken is no longer pink.