HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour 1 tsp sesame oil in a 6-qt saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer. Pour 2 tbsp light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside. In a large bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and light soy sauce, along with cornstarch and wine. Mix until evenly incorporated. Divide mixture evenly into about eight meatballs. Arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer. Cook, covered, until cooked through (about 25 minutes).
In a heavy, small saucepan combine garlic, broth, and wine. Bring to a boil, reduce heat. Boil gently, uncovered, over medium heat about 25 minutes or until garlic is tender and 1/3 of the liquid remains. Preheat oven to 325. Place roll in a greased 8x8x2 inch baking pan. Cut an"X" about 1/2 inch deep in the top of each roll, spreading each roll open slightly. Spoon garlic cloves and shredded cheese into the opening, pressing garlic and cheese lightly into rolls. Drizzle remaining broth mixture over rolls. Brush outside of rolls with olive oil. Bake 8-10 mintes until heated through and cheese is melted. Serve warm. Makes 6 appetizer servings.
Traditional Method: Mix warm water, 1 tsp sugar, and yeast together and let sit for ten minutes or so (or until foamy) to proof the yeast. Sift together flour, sugar, cinnamon, lemon rind, salt. Place in a large bowl and make a hole in the middle of the dry mixture. In a separate small bowl, beat 3 eggs and add in the canola oil, the yeast mixture, and the Grand Marnier (if you're using it) and mix it all together and dump it into the hole you created in the center of the dry mixture. Work with this as you would pizza dough. Slowly beat in flour with a fork and when it is stiff enough to knead, put flour on your hands so it doesn't stick and add in the rest of the flour. Once all the flour is incorporated, you may want to transfer the dough to a floured surface to continue kneading. Decide whether you want to shape the dough into on large loaf (in which case you will need to place it into a GREASED lasagna-sized pan to rise and bake) or whether you want to try placing it in 2 or 3 GREASED loaf pans. I personally only make one loaf, thus I don't know the baking times for the smaller loaves. If you make it in a large pan, you should shape the dough into a circle so that it grows into a nice shape since it will not quite "grow" into the pan. SEE INFORMATION ABOUT BAKING AND RISING UNDER THE BREAD MACHINE INSTRUCTIONS. Bread Machine Method: Place ingredients in bread machine in the order recommended in your bread machine's manual (My order was: water, 3 beaten eggs, oil, liqueur (if using), 2 cups flour 1 tsp cinnamon, 1 cup sugar, lemon rind, 2 cups flour, yeast (in a whole formed in the flour), salt and sugar (1 tsp) along the edges of the pan. I put it on the dough cycle just until it finished kneading (about 35 minutes or so) as I wanted it to rise in the pan I would be baking it inches. Turn it onto a floured surface to shape it and place it in a greased pan (see note above under traditional method concerning options on pan size). Baking and Rising instructions for both methods: Take the greased pan or pans and cover them with a clean dish cloth and put in a warm place to rise for 4 hours. I usually let the stove warm slightly while I am working with the dough, turn off the heat, and put it in there to rise but be careful not to let the oven get too hot. It only needs to be warm, not hot. After 4 hours, take dough out of oven and pre-heat oven to 300. At this point, beat an egg and brush it over the top of the loaf/loaves. If you have shaped the dough into one large bread, it will take between 45 minutes and 1 hour to bake. When it is done, the top will be somewhere between a golden colour and a dark brown. Mine took about 55 minutes this year. If you have gone with the smaller loaves, you will simply have to keep an eye on things since I am not sure how long they would take to bake. I would estimate about 30 minutes.
In small bowl, mix raw ground beef with salt. Mince chili pepper and celery (3mm pieces). The Chinese leave the seeds in the chili, which yields a spicy dish. You may remove them if you like. Thinly slice garlic. Heat empty wok over highest heat for 30 seconds. Add peanut oil and swirl to heat. When oil starts to smoke, add garlic and stir a few seconds until slightly fragrant. Quickly, before garlic burns, add chili peppers and celery and stir-fry several minutes. They should not lose their color. Remove vegetables to a bowl, leaving as much oil in the wok as possible. Again make sure wok is very hot, then add peppercorns and sizzle briefly until fragrant. Add beef and stir-fry a minute or two until done. Add vegetables to meat, combine thoroughly, and serve with rice and several other Chinese dishes. Serves four as part of a Chinese meal. Serves 1 or 2 with no other dishes.
Preheat oven to 350 degrees. Cream together butter (don't substitute) and sugar. Add egg and vanilla, being careful not to overbeat. Combine flours, soda, and salt. Add combined dry ingredients to the butter mixture. Stir in oats. Carefully stir in shredded cheese and bacon crumbles. The dough will be stiffer than"normal" cookies, but not dry. Form by Tablespoonfuls into dough globs, lay them carefully in a container, separating layers with wax or parchment paper as needed. Refrigerate until ready to bake. These are best when allowed to sit overnight in the refrigerator and baked fresh in the morning. (Or they can be baked immediately.) When ready to bake, space 2 inches apart on a greased cookie sheet and bake for 15 to 17 minutes. Allow to cool on the cookie sheet for 2 minutes and remove to a rack to finish cooling.
Preheat oven to 400°F Arrange prosciutto slices in a single layer on a baking sheet. Bake until crispy, 8-10 minutes. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente. While the spaghetti cooks, melt butter in a skillet over low heat. Sweat shallots until translucent, about 2 minutes. Add peas and cook, stirring occasionally, until peas are soft and bright green, about 2 minutes. Transfer to blender or food processor. Add cream and process until smooth. Pour puree into a sieve placed over the skillet. Press puree through with the back of a wooden spoon or a spatula (discard anything left in the sieve). Warm puree over low flame. Season well with salt, pepper and optional nutmeg. Drain pasta and toss with sauce. Crumble prosciutto over the top and serve.
Heat butter and olive oil in a large pan. Saute the rings of red onion until soft. Add the chicken and saute 2 minutes. Add the wine, chicken broth, minced garlic and salt with freshly ground black pepper (to taste); mix well. Increase heat and bring to a boil. Decrease heat to medium-low and cook another 20 minutes. After 20 minutes add fresh thyme and sliced mushrooms and cook an additional 5 minutes. Remove from heat and add creme fraiche. Serve along side your favorite rice or homemade tagliatelle with freshly baked French bread and a glass of light Bordeaux. Enjoy!
Heat 2 tbsp of the oil in a skillet on med-high heat. Add chicken livers and garlic and saute 5 minutes. Stir in tomatoes, green peas, basil and black pepper. Bring to a boil, then reduce to low and simmer 5 minutes. Serve over hot pasta (I prefer linguine) or hot rice.
Pre-heat oven to 375 degrees. Sift flour with baking powder and salt. Combine egg and milk. Cream shortening and sugar together, and add flour alternately with liquid mixture. Place in greased 9"x5" loaf pan or muffin pan and bake for 30 minutes or until toothpick comes out clean.
grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside. Topping:. peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix. in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide amoug muffin cups and set aside. in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in. bake in centre of 375*F oven until toothpick inserted in centre comes out clean, about 20 minutes. let cool on rack for 10 minutes. invert onto baking sheet. serve topping side up.
Place cornstarch and baking soda in a sealable container, add chlorophyll and essential oil if using, and shake till all is dispersed. You can also use your blender on low speed. Chlorophyll: (Chlorophyll is known for it's odor-absorbing properties.) Fill a clean wide mouth jar with lawn clippings. Make sure your grass has not been chemically treated (and make sure the neighbors don't see you cutting your grass with scissors LOL!) Pour 1 C vodka over this and place the lid on the jar tightly. Store in a cool dark place for one week. Strain off the clippings with a fine strainer. The liquid is your chlorophyll.
Preheat oven to 375°F. Cream together butter, shortening, sugar and brown sugar. Add eggs one at a time, beating well after each addition. Add flour, baking powder, baking soda, salt, and orange extract; mix well. Stir in Fruit Loops. Drop by level tablespoonfuls onto a baking sheet or baking stone. Bake for 10-12 minutes, until light golden brown. Remove baking sheet from oven and allow cookie to cool on baking sheet for about 5 minutes before moving them to a wire rack to cool completely. For orange icing, combine confectioners' sugar and orange juice together in a small bowl, mixing until smooth. Ice cookies and garnish with additional Fruit Loops.
Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce. Whisk to mix. Set aside. Preheat the oven to 350°F. Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve immediately.
Beat eggs in a small bowl. Heat oil in a frying pan. Add onion and saute for 5 minutes. Add eggs, turn heat to low and cook for 3-5 minutes until eggs are mostly cooked. Distribute salmon and avocado evenly across the eggs. Use a spatula to fold the omelet in half and cook 30 seconds on each side.
Combine the cheese, mayonnaise, Italian Seasoning, garlic powder and ground red pepper. Spread this mixture on the cut sides of the bread. Place the bread on a baking sheet and bake at 350 degrees for 20-25 minutes, or until the topping is melted and lightly browned.
Cook the lima beans and corn according to package directions; drain and combine in a large bowl. In a large, deep frying pan, melt butter. Saute the onions until tender. Stir in cooked vegetables and sugar. Add the light cream; simmer 5 minutes. Add the tomatoes and scallions. Season to taste with salt and pepper. Pour the cooked mixture into a serving bowl. Garnish with chopped chives. Serve warm.
Roast/dry fry coconut in a small pan or in a microwave, until a nice aroma rises and it changes colour to slightly brownish pink. You can toast the coconut in a microwave. Spread on a plate and cook on full for 3 (2+1) minutes. Keep aside. Squeeze a little lemon juice over bananas, to keep them from discolouring. Mix yogurt with honey and half the coconut. Add bananas and stir lightly. Garnish with remaining coconut. Serve chilled.
In a small bowl mix chicken cubes with barbecue sauce and set aside. Spread Alfredo sauce on prepared pizza crust and top with 1/2 the mozzarella cheese. Top with chicken cubes, onions, mushrooms, black olives and cilantro. Finish with the rest of the cheese. Bake at 425 for about 15 minutes or until crust is brown.
Preheat oven to 130°C. In a small bowl mix together oil, sage, garlic and tomato paste. With a knife, make small incisions into the pork. Rub in mixture and season well. Lay prosciutto on the chopping board. Place pork on top, and fold over so the pieces of prosciutto wrap around the pork. Tie and secure with kitchen string. Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle. Add stock and cover tightly with foil. Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.
Preheat oven to 350 degrees F. Spray a large baking sheet with non-stick cooking spray, or pour a small amount of oil, and evenly spread with a paper towel. In a small dish, mix together the sugar, cinnamon, and nutmeg, set aside. In another bowl, combine the almonds with the corn syrup until the almonds are evenly coated; sprinkle on the sugar, stirring to make sure it gets mixed in evenly. Spread the coated almonds on the greased baking sheet and bake for 10-12 minutes or until bubbly, and the almonds are browned; remove from oven. Allow to cool on the baking sheet, stirring to prevent sticking and to separate the nuts. Store in an airtight container, if they last that long!
Mix the first 4 ingredients together. Mix the dressing ingredients together then toss through the carrots and refrigerate about half an hour to let the flavours come together.
Preheat oven to 400 degrees. Place squash, onion, brown sugar and olive oil in roasting pan. Toss lightly to coat. Season with salt and pepper. Roast until golden brown and tender. Turn ingredients with a spatula every 5 minutes to evenly brown. In a large bowl, combine roasted squash with sun-dried tomatoes, herbs, feta, pine nuts and vinegar. Set aside. Beat egg with milk. Cut 1 sheet of puff pastry in half, length-wise. Cut the remaining sheet into 1/2-inch strips. Place strips around the perimeter of the 2 pastry shell halves to make a border. Overlap the corners so the walls don't fall down. Brush both tart shells with egg/milk mixture. Bake at 400 degrees for 6 minutes on greased cookie sheet. Remove and divide filling among shells evenly. Place tarts back in oven. Reduce heat to 350 degrees and bake until golden brown or about 6 minutes. Serves 4-6, or 8 as an appetizer.
Heat oven to 425°F. Lightly spray 13x9-inch pan with non-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. In small bowl, mix preserves, barbecue sauce and chiles. Spread mixture evenly over dough to within 1/4 inch of edges. Top with chicken, onion and cheeses. Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown. Sprinkle with cilantro.
Assemble the mise en place for this recipe. (Assemble your ingredients). You will need a large Dutch oven. In a large Dutch oven, cook the bacon, stirring frequently, over medium-high heat for 5 minutes, or until fat is rendered. Using a slotted spoon, remove the bacon and drain on paper towels. Drain off all but 2 to 3 tablespoons of bacon fat. Add a quarter of the beef to the pot and cook, stirring, for 2 to 3 minutes. Remove the meat and drain on paper towels. Repeat with the remaining meat, cooking in batches. When all the meat has been browned, add the onions to the pot. Lower the heat and cook, stirring frequently, for 15 to 20 minutes, or until caramelized. Add the celery and cook for 4 to 5 minutes, or until tender. Return the meat to the pot. Stir in the chopped dried chiles, chiles pequin, chile powder, ground coriander, ground cumin, cayenne, and bay leaves. Add the tomatoes, stock, and tequila and stir to blend. Stir in the minced chiles, chipotle chiles, ham hock, rosemary, sage, and oregano. Raise the heat and bring to a simmer. Reduce the heat to medium-low and cook, partially covered, for 6 hours, stirring occasionally, or until the chili is thick and the flavors are intensely blended. Taste and add salt, if necessary. To prepare the garnish, about 20 minutes before the chili is ready, heat the olive oil in a large saucepan over medium-high heat. Add the julienned bell peppers and chiles and saute for 4 to 5 minutes, or ;until just softened. Remove from the heat, cover to keep warm, and set aside. To serve, remove the ham hock, bay leaves, and herb sprigs from the chili. Serve the chili in bowls, topped with a spoonful of julienned peppers. Serve Cilantro Rice recipe #117778 on the side, if desired.
Shake together first 8 ingredients until sugar is dissolved. Add oil. Shake. Cover and refrigerate at least one hour. Blanch asparagus for 3- 5 minutes, drain, immediately rinsing with cold water to stop it from cooking further, refrigerate 1 hour. Just before serving, combine strawberries, asparagus, dressing and sprinkle with blue cheese.
In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain. In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice. Cover; cook on Low heat setting 8 to 10 hours. Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.
Crust: Combine ingredients for crust. Mix well. Press onto bottom of 8" round pan. Cover and freeze for 15 minutes. Set aside. Filling: Dissolve gelatin mixture in 3 tbsp hot water. Set aside. Beat cream cheese and sugar until light and fluffy. Add gelatin and vanilla. Mix well. Set aside. Beat Cream until almost double in volume. Fold into cream cheese mixture, then fold in Pineapple and half of strawberries. Pour into prepared pan. Chill until set. Simmer cornstarch with 1-1/2 tbsp sugar until thick. Add remaining strawberries. Cool. Use as topping or garnish for cheesecake.
Preheat oven to 350°F. Grease and flour two loaf pans or muffin tins. Whisk together first 6 ingredients; form a well in the center. Add all remaining ingredients, and incorporate into the dry ingredients, stirring until well combined. Pour mixture into bread pans or muffin pans and bake bread for 1 hour or muffins for 30 minutes.
For marinade, stir together brown mustard, wine, curry powder, oil, red pepper, green onion, and garlic. Place pork in a plastic bag set in a shallow dish. Pour marinade over pork in bag; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain pork, reserving marinade.Grill for 30 to 35 minutes or until juices run clear, turning once and brushing with marinade halfway through grilling time. Discard any remaining marinade. Serve pork with fruit and, if desired, cooked brown rice. Total time does not include marinate time.
Heat oven to 375 degrees F. In a large bowl, cream the butter and sugar with a mixer; blend in vanilla extract and eggs. In another bowl, sift together the flour, baking powder, baking soda, and salt. Pour the flour mixture and the sour cream into the butter mixture. Stir the batter by hand until the ingredients are blended. If batter is too dry, add a splash of milk. Do NOT over-mix! Over-mixing makes muffins and things like that tough. Grease muffin tins. Prepare the topping by mixing together the walnuts, cinnamon, and sugar. Drop 1 tablespoons of batter into each muffin tin. Sprinkle with 1 teaspoons of topping. Top with 1 more tablespoons of batter. Sprinkle the tops with another teaspoon of topping. Bake for 15-20 minutes or until a tester comes out clean.
Heat butter and oil in large pot until butter begins to foam. Add onion and garlic, and cook for 2 minutes. Add cayenne, curry powder, and ginger. Stir for 1 minute. Add parsnips, apple, and honey. Cook for 5 minutes. Pour in the stock. Bring to a boil, then reduce heat and simmer for 25 minutes. Let it cool. Strain out all chunks and puree in blender. Add puree back to liquid, whisk together. Reheat to serve.
Lightly toast bread under broiler until it turns a golden colour. Remove from oven and set aside. Saute shallots and garlic in butter until softened. Next, stir in mushrooms, salt and pepper and cook on medium high heat for 3 minutes. Add white wine to mushroom mixture and allow to simmer for 5 minutes. Stir in whipping cream and mace and simmer until sauce thickens, about 10 - 15 minutes. Once sauce thickens taste and re-season with salt and pepper if necessary. Place toasted bread on aluminum foiled cookie sheet. Spoon mushroom mixture over bread. Sprinkle with cheese and breadcrumbs then dot with 1 tbsp of butter. Place under the broiler until top is a lovely golden colour. (watch carefully, it burns quickly).
Put the 1 tablespoon of oil in a wok or pan and over a low head add the cashew nuts and keep stirring until they become golden brown in colour. Don't look away as they burn in a flash! Remove from oil and set aside. Using the same pan add the rest of the oil, add the chopped garlic, when golden add the chicken and onion - stir-fry for about 10 minutes. Add all the sauce ingredients to the chicken mixture (a few spoons of water may be added at this stage - if you wish, taste the sauce). Add the cashew nuts, stir-fry for about 2 minutes. Remove from the heat and serve garnished with the sliced chilli and spring onion. Serve with rice. NOTE: You can also prepare this dish using pork or tofu instead of the chicken.
Season the shrimps with salt and pepper and lime juice and set aside to marinate for about 30 minutes. Heat the oil in a frying pan; add the drained shrimp (reserving any liquid), and sliced onion and fry, shaking the pan and tossing (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside. In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. Reheat the oil, and add the sauce, and fry over high heat stirring and scraping the bottom of the pan to prevent sticking for about 8 minutes. Add the wine, oregano, marinade and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes--for the shrimps should be just cooked and not rubbery.
Melt the butter in a 10 X 15 inch jellyroll pan. Combine sugar, cinnamon and orange rind. Sprinkle evenly over melted butter. Beat eggs and orange juice together. Dip bread, soaking well. Arrange bread on top of the butter/sugar mixture. Bake at 325*F for 20 minutes, until done. Watch carefully. Lift out and flip onto a warm plate to serve.
Cut pork tenderloin into medallions. Sprinkle salt and pepper on pork. Add butter and quickly brown pork medallions in pan over medium-high heat. Remove pork from heat and keep warm. Add whipping cream to pan and bring to a boil. Add chutney to cream mixture, mix well and pour over medallions. Cover and bake at 350 degrees for 20 minutes. Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.
Set aside 1/4 cup of the raspberries on a paper towel. Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Transfer to a sieve and press through into a bowl. Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes. Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce. Sprinkle with remaining raspberries and cut into wedges.