HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce (if using), lime zest and juice, jalapeno and garlic. Whisk in 1 tablespoon peanut oil. Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large non-stick skillet. When it simmers, add the tofu. Cook 5 minutes without moving, until golden brown on the bottom. Flip and cook 4 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce (if using). Move the tofu to a cutting board and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces. In a large bowl, toss together tofu, cabbage, carrot, peanuts and cilantro and vinaigrette. Garnish with more peanuts and cilantro.
Place pasta sauce in crockpot. Mix stuffing, meat, water and cheese in bowl and then roll into 1" balls. Place balls in crockpot, then top with sliced mushrooms. Cook on low for 6-8 hours, or high for 3-4 hours. Serve over top pasta of your choice.
Warm milk, sugar, salt, and shortening in microwave for 1-2 min. Let cool. Shortening need not be melted. Set aside. Put 2 cups flour inbowl. Add yeast,egg and liquid ingredients. Using electric mixer,beat well. Add flour, 1/2 cup at a time until mixer can no longer turn. Then stir with wooden spoon. Let dough rest 15 minutes on floured board. Knead 15-20 times. Coat dough by rolling in butter-greased bowl. Cover and refrigerate until ready to use. On floured board, knead 10times. Make balls. Place in greased pan. Let rise 1-2 hours or untildough doubles. Bake at 400 for 10-15 minutes or until golden brown. Remove from oven, butter top of rolls. Serve hot.
Preheat the oven to 350°F Butter and flour three 9-inch round cake pans. Cover the bottom of each pan with a round of parchment paper or waxed paper, cut to fit, pressing the paper snugly over the bottom of the pan. Combine the flour, cinnamon, baking soda and salt, then sift them together into a bowl or on to a large sheet of waxed paper; set aside. Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs, and stir vigorously until smoothly blended with the sugar. When the eggs and sugars are blended, whisk in the oil and vanilla. Add the flour mixture all at once and stir just until moistened and the ingredients are evenly combined. Do not beat. Add the pineapple, banana, and walnuts, and stir just until blended. Divide the batter among the three prepared cake pans, spreading it evenly. After filling the pans, give each one a bang on the countertop, to dislodge any air bubbles in the batter. Bake for 25-30 minutes, or until the cakes spring back when pressed gently with your finger and a toothpick or cake tester inserted in the center of a layer comes out clean. Cool in the pans for 5 minutes, and then turn the layers out onto cooling racks to cool completely before frosting. If the parchment or waxed paper has clung to the layers, peel it off. To make the frosting, you will need an electric mixer, preferably a freestanding one, although a powerful hand-held mixer will work. Cut the butter into 2-inch pieces and put in a large bowl of the mixer. Start slowly, gradually increasing the speed, and beat the chilled butter on medium speed until it becomes malleable, yet still cool, about 3 or 4 minutes. Cut the cream cheese into 2-inch pieces also, add to the butter, and continue to mix until smooth and thoroughly blended. Add the vanilla, then slowly add the confectioners' sugar and mix until blended. Increase speed slightly and continue mixing for 2-3 minutes, until the frosting becomes light and fluffy. By hand, fold in the walnuts. To assemble the cake, place one of the layers, bottom side up, on a plate. Spread with about 2/3 cup of frosting. Top with a second layer, bottom side down, and spread with an equal amount of frosting. Set the third layer, top side up, over the others. Frost the top and sides of the cake with the remaining frosting. Store the frosted cake at a cool but not refrigerated area until serving.
add 1/4 cup of water in blender. add spinach in blender packed loosely. blend. add more spinach. blend. add more spinach blend. blend until all spinach is liquid. pull out clean ice cube tray, poor green liquid carefully. freeze.
Preheat oven to 375°F Generously season each chicken breast with salt and pepper. In a large, oven-proof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes each side until lightly golden. Place pan in oven and bake until chicken is done, about 15 minutes. While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and saute red onion until just softened, 2 to 3 minutes. Add spinach and toss until wilted. Season with salt and pepper and transfer to a large platter or divide evenly between 4 plates. Wipe out pan and heat remaining 1 tablespoon olive oil with vinegar. Add pears and gently heat to warm. Stir in parsley. Place cooked chicken breasts on spinach. Top with warmed pear slices and about 2 tablespoons blue cheese per breast.
Mix together dry ingredients. Whisk in milk and egg. Insert sticks into hot dogs and dredge in flour. Then dip in batter. Deep fry in 365 degree vegetable oil until golden.
Season the meat generously with salt and pepper. Heat 2 tablespoons of the oil in a large soup pot over medium-high heat. Brown the beef for about 4 minutes, or until it is seared on all sides, then remove it from the pot. Heat the remaining 1 tablespoon of oil in the pot over medium heat and saute the carrot and onion for about 10 minutes, or until the onion turns slightly translucent. Add the water, beer, soy sauce, and beef to the pot. Bring to a boil, then decrease the heat and simmer gently, covered, for 1 1/2 hours. Add the tomatoes with their juice, the barley, butter, and mushrooms to the pot and cook for an additional 30 minutes, or until the barley is tender. Season with salt to taste and stir in the cilantro just before serving.
Preheat oven to 375. Prepare the crumb topping first by combining the sugar flour and rolled oats in a bowl. Cut in the 1/2 cup of butter until mixture resembles coarse crumbs and set aside. For the pie, stir together the sugar, flour, cinnamon and salt in a large mixing bowl. Add apple slices and toss gently until coated. Transfer the apple mixture to the pie shell. (If using a store bought pie shell, remove it from the aluminum pie plate and transfer it to a 9" pie plate of your own-- it looks better!) Sprinkle crumb topping over apple mixture. Cover edges of pie with aluminum foil. Bake for 25 minutes, then remove foil and bake another 25 to 30 minutes. Remove from oven and sprinkle with chopped pecans and drizzle with caramel sauce. Cool on a wire rack. Can be served warm or at room temperature.
Using a large Dutch oven, put in the beef first--this is the first layer. The 2nd layer is carrots. The 3rd layer is celery. The 4th layer is onions. Then combine all of the dry ingredients. Combine dry ingredients with tomato juice. Pour this mixture over the meat and veggies. Cover with lid or foil. Bake 5 hours at 200 degrees. The secret is the slow baking and not peeking. DON'T PEEK!
Mix together all ingredients except only use 1/2 cup parmesan cheese. Put mixture into a greased 11x7 pan. Sprinkle with remaining 1/2 cup parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated.
Make the crust: Preheat oven to 375°. In a large mixing bowl, stir together flour, sugar and salt. Using a pastry blender or two knives, blend in shortening until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball. Wrap ball in plastic wrap and refrigerate at least 30 minutes. When chilled, cut dough in half. On a lightly floured cutting board or counter, roll each dough half out into an 11-inch circle. Let crusts sit until ready to assemble pie. Make the filling: Line a 9-inch pie plate with a 14-inch circle of heavy-duty foil. Spread the 2 tablespoons butter over bottom of lined pie plate, using all the butter. Press pecan halves (outsides facing down) into butter in a decorative circular pattern around bottom of pie plate. Sprinkle nuts with brown sugar. Spray edges of foil-lined pie plate with cooking spray; set aside. In a large mixing bowl, using a wooden spoon, stir together sugar, flour, spices and salt; add pears and toss gently to coat; set aside. Assemble the pie: Transfer one of the prepared pie crusts to the pie plate, placing it over pecans; press down evenly. Top with pear mixture and dot with butter. Cover pears with second pie crust, roll edges under and crimp as desired. Cut several slits in the crust to allow steam to escape. Bake 10 minutes, then reduce heat to 375° and bake an additional 35 to 40 minutes, or until crust is nicely browned. Let pie cool 5 minutes, then invert onto a serving plate. To garnish, drizzle pie with caramel topping and serve warm, with whipped cream, if desired.
TO MAKE PUFFS------------. Preheat oven to 400 F degrees. In a medium size saucepan, combine butter and water; heat to boiling. Stir in flour and salt using a wooden spoon. Stir until butter/flour mixture forms a thick, smooth base that follows the back of the spoon around the pan. Remove from heat; cool slightly. Using a wooden spoon, mix in eggs one at a time until mixture is thick and smooth. (This is very important to make sure that the mixture is smooth.) Drop by teaspoons onto a lightly greased cookie sheet; space 1 inch apart. Bake in preheated 400 F oven for 20 to 25 minutes or until puffed and golden; let cool. PUFF FILLING-------------. Rinse shrimp in cold water; drain well. In a medium bowl, combine shrimp, chopped celery, chopped green onions and chopped hard cooked eggs; mix well. In a separate bowl using a whisk, blend together mayonnaise, salt and lemon juice; fold into shrimp mixture and chill for about 1/2 hour in refrigerator. TO ASSEMBLE PUFFS-----------------. Pull or cut tops off the puffs and set aside with each puff. Remove any soft membrane from inside puff and discard. Stuff with chilled filling. Replace tops of puffs. Refrigerate until ready to serve. You can also use crab in place of shrimp.
Crush oreos to a fine texture, set aside. Mix the pkg of chocolate pudding with the milk, set aside. Soften the cream cheese and mix with the cool whip. Place a layer of crushed oreos in the bottom of the thoroughly washed flower pot. Layer the pudding mix and cream cheese -cool whip mix ending with the chocolate on top. Sprinkle top of pudding with remaining crumbled cookies. Put an artificial flower in the middle and serve. For some fun for the kids, put the gummy worms in the "dirt".
Preheat oven to 325 degrees F. Butter and flour a 12-cupcake/muffin pan, standard size. Over medium heat in a large heavy saucepan, put the cold butter and let it melt halfway. Add the chocolate pieces to the halfway melted butter and cook, stirring, until the chocolate is half melted; remove the saucepan from the heat and stir until smooth. Add in the sugar, vanilla, eggs, and salt, stirring until smooth. Add the flour, stirring until just blended (don't overmix). Pour the batter into each cupcake mold in the pan, the batter filling them about 3/4 full. Bake at 325 degrees F for 15 minutes until the cupcake edges are set but the centers remain moist and sunken. Cool the muffin pan on a rack for 5 minutes, then carefully run a knife around the edges of the cupcakes, gently remove from the pan, and transfer to a cooling rack. Let muffins cool for 10 minutes on the rack, sprinkle with powdered sugar through a sieve, then serve immediately.
Boil the potatoes and carrots together for about 15 minutes,(Don't over-boil them because the consistency becomes too pasty. You can leave the potato peels on if you like but we think this works better with red potatoes than with russets. Drain the potatoes. Put into a large ceramic or glass bowl. Add the sauteed onion, warm milk, unsalted butter, cream cheese, parsley, garlic, salt and pepper. Mash with a fork, electric mixer or hand blender, or use one of those old-fashioned potato mashers (also called a "ricer"). In our house we go easy on the salt and heavier on the carrots, adding a couple more to the mix. This recipe is good with any kind of potato, but we prefer red-skinned and leave the peels on. Tip: In order to blend the flavors together more thoroughly, put the bowl (make sure it's oven-safe) into a 300-degree oven for ten to fifteen minutes.
Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside. Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse. Butter a 3-quart casserole dish (or a little larger). Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine. Transfer to the prepared casserole dish. Bake in a preheated 350 degrees F oven for 20 minutes. Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.
With pastry cutter, cut first three ingredents until fine and crumbly. In seperate bowl make paste with 1/2 cup flour and water. Mix paste in with flour & shortening mixture. Seperate in half. Let stand for 15 minutes. Roll out, I usually roll out between plastic wrap. Fill with favorate filling.
Combine flour, salt, and pepper. Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides. Place chicken in a single layer in an oven-proof pan. Combine soup, soy sauce, 2 tbs. of almonds, beer, and mushrooms. Pour over chicken and bake, uncovered, at 350 degrees F for 1 hour. Baste occasionally. After 45 minutes, sprinkle with the remaining almonds and bake for the remaining 15 minutes. This can be served over rice or noodles.
Fry bacon in a medium skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Set bacon aside to drain on papertowels. Add green pepper, onion, and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned. Sprinkle cheese over potatoes, and stir until cheese melts. Pour eggs into skillet; cook over low heat, stirring gently, until done. Season to taste with salt and pepper. Sprinkle with bacon, and serve immediately.
Preheat oven to 375 degrees. Combine meat, cracker crumbs, egg and pepper. Shape into 12 meatballs. Place in 15x10x1 inch baking pan sprayed with cooking spray. Back 20 minutes or until meatballs are cooked through. Pour spaghetti sauce into microwaveable bowl. Microwave on high 2 or 3 minutes or until heated through, stirring after 1 1/2 minutes. Add meatballs to the spaghetti sauce in bowl; toss to coat. Spoon 3 meatballs and 1/4 sauce onto bottom halves of split bread rolls, sprinkle with 2 T. cheese.
mix all cheeses with egg and set aside in fridge. boil lasagna noodles till done to preference. cool noodles and lay out on flat surface. take noodles one at a time and put a heaping tablespoon of the cheese mix on noodle and roll then cut(you should get 2 lasagna rolls out of each noodle. put in baking pan and smother with homemade marinara sause (or jar). sprinkle asiago cheese over top and put in preheated oven at 350 degrees for about 30 minutes,enjoy!
In a medium bowl, stir together yogurt and salsa until blended. Stir in remaining ingredients. Cover and refrigerate up to 1 day. Before serving, garnish with additional cilantro, chopped avocado and chopped red onion.
Preheat oven to 350 degrees. Drain the salmon, keeping 2 tablespoons of liquid. Mix the salmon with the vegetables, spices and the salmon liquid. Place the salmon mixture in a 1-quart baking dish. Spread the mashed potatoes over the top of the salmon mixture. Bake until heated through.
Chill unopened can of evaporated milk in the refrigerator overnight. Dissolve jello in hot water and chill till partially set. Whip till light and fluffy. Add lemon juice and sugar. Whip the chilled milk; fold in jello mixture. Line the bottom of a 9x13 pan with half of the graham cracker crumbs. Gently pour bisque mixture into pan (if you pour to fast you will move the crumbs). Top with remaining crumbs. Chill till set; about 5 hours or a little less. Serves 12.
Light a grill or preheat the broiler. Roast the poblanos over the grill or under the broiler, turning, until blackened, about 3-4 minutes. Transfer the chiles to a bowl and cover with plastic wrap until they cool. Peel, core and seed the poblanos then finely chop them. Brush the portobello mushrooms with 3 tablespoons of the olive oil and season with salt and pepper. Grill or broil the mushrooms over high heat, turning, until softened, about 10-12 minutes. Transfer the mushrooms to a plate, stem side down, to let them drain and cool. Meanwhile, in a medium skillet, heat the remaining teaspoon of olive oil and add the onion. Cook over moderate heat until softened, about 6 minutes. Add the baby spinach and cook until the leaves wilt, about 1 minute. Transfer the spinach to a sieve and press out the liquid. In a bowl, mix the spinach with the rice, cheese, cilantro and poblanos and season with salt and pepper. Preheat the oven to 325°F. Season the mushroom caps with salt and pepper and spoon some of the rice mixture into the mushrooms, mounding it slightly. Transfer the mushrooms to a baking dish and bake for about 20 minutes, or until the cheese is melted and the tops are lightly browned. Serve them warm or at room temperature.
Rinse the rice thoroughly in water. Bring 2 quarts of water with 2 tablespoons of salt to a boil. Pour drained rice into boiling water and add either the liquid at the top of yogurt or a spoonful of yogurt. After boiling for 3 minutes test the rice. you want it to still be firm in the center. If it is not quite ready give it a few more minutes but do not stir the rice. When ready strain rice completely and rinse with lukewarm water. Make sure rice is completely strained and grains are not packed too tightly. Start a saucepan over medium heat with 1/3 cup of vegetable oil or butter. To make the crust mix 1 egg with a teaspoon of yogurt, saffron or turmeric, and some salt in a small bowl. Add about 1 cup of rice to the mixture and coat. When oil is hot, put egg-coated rice down first, covering the bottom of the pan. Then sprinkle remaining rice into the pan using a large slotted spoon. It is important to sprinkle the rice, rather than dump all at once, so it stays fluffy and doesn't get compressed. Poke three holes into the rice by using the bottom of the spoon handle. This releases steam. Wrap the lid in a clean kitchen towel and put firmly over saucepan. The towel absorbs the steam, preventing moisture from dripping back into the rice and making it soggy. The covered pan should stay on high heat for a few minutes until it is steaming. You can tell if it's steaming without taking off the lid by flicking water drops on the outside of the saucepan. If it sizzles and evaporates immediately, the rice is probably steaming, and you can turn it down to medium-low. Cook for 30 minutes at this setting, or even lower for an hour, depending on the timing of the rest of your meal. When ready to serve, replace lid with a large plate. Flip the pan so rice transfers to the plate crust side up.
Preheat oven to 325°. Whisk flour, soda, salt and oats together. In large mixing bowl blend sugars. Add butter to form a grainy paste. Scrape sides and add honey, vanilla and eggs. Mix at medium speed until light. Add flour mixture, raisins and nuts. Blend together. Drop by rounded tablespoon on ungreased cookie sheets. Bake about 18-20 minutes until they're pale golden. Remove immediately to cool flat surface to cool.
Preheat oven to 375°. Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar. Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack. Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.
Clean spinach then steam about 3 minutes. Leaves will look limp but still green. In a bowl combine eggs, milk, spices, blend well with a fork. In a pan melt 1 tbs butter, heat, add part of the egg mixture (2 eggs are intented for 1 person you can scale it to your wants and needs). Add spinachleaves, as many as you like, flip omelette carefully over to brown other side. Put on a plate, spread sourcream to your taste, close omelette, and serve. Extremeley delicious if you love spinach and sour cream.
In a bowl using electric mixer, combine tuna, cream cheese, pineapple, sunflower seeds, parsley and curry powder; mix until well blended. Spoon about 1/3 cup filling onto each tortilla. Roll up. Makes 6 wraps. TO FREEZE: Wrap well with plastic wrap, over wrap in heavy foil. Freeze for up to 6 weeks. TO SERVE: Thaw in refrigerator overnight. Or pack frozen in lunch bag in the morning; eat at noon, when thawed. The Best Freezer Cookbook.
Dissolve yeast in warm (105-115 degree)water, let stand for five minutes. Add sugar, salt, eggs, 1/4 c oil, and 3 cups of flour. Mix well, and gradually add the remaining flour. Turn out onto a floured surface and knead until smooth and elastic. Form into ball and place into a well greased bowl. Cover and let rise until doubled (1 1/2-2 hours). Punch down, divide in half and shape into two loaves and place in well greased pans. Grease tops, cover and let rise until doubled. Bake at 375 for 30-35 minutes. Remove from pans and brush with melted butter. A few tips:. For a quick rise: When you start the yeast to bloom, turn your oven on to the lowest setting. When yeast is bloomed, turn oven off. After placing the dough into the bowl, cover loosely with plastic wrap and place in the warm oven. It took mine 1 hour to double. Do the same thing after punching down and shaping the dough. Make sure to really oil the pans well, including the lip of the pans, or they will stick.
Preheat oven to 180C/360°F. Melt the apricot jam & butter. Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to. Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth. Place the mixture in a deep ovenproof dish. Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture. Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.
In a pie plate, lightly beat eggs with mayonnaise. Combine dry ingredients (bread crumbs, onion powder, mustard, cayenne, garlic powder, Old Bay, and S&P) in another pie plate. Over medium-high heat, heat oil and butter in a large, heavy skillet. Dip fish in egg mixture, then dredge through bread crumbs. Place in hot oil and fry until done, 2-3 minutes per side or until fish flakes easily. Serve immediately.