HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a frying pan and fry the pounded ingredients and shredded ginger till fragrant. Add in the rest of the ingredients except the fish and bring to the boil. Gently put in the fish and simmer for 5 minutes. Turn the fish over and simmer for another 5 to 10 minutes till the fish is cooked. Dish into a plate and sprinkle with chopped spring onion before serving.
Sautee garlic and onion and garlic in 1/2 tablespoon of olive oil over medium heat for 2-5 minutes (until soft). Add additional 1/2 tablespoon of olive oil and mushrooms and sautee for another 5 minutes, until mushrooms are tender. Add additional ingredients, bring to a boil, reduce heat, cover for 15-20 minutes. Serve over your favorite style whole wheat pasta.
To make ground oat flour: place 1 1/4cups quick or old fashioned oats, uncooked, in a blender or food processor. Cover and blend 60 seconds. Makes about 1 cup. To make cookies: Beat together sugar and butter until light and fluffy. Blend in egg and vanilla. Combine flours and baking soda. Gradually add to butter mixture, mixing well after each addition. Cover, chill an hour. Heat oven to 375 degrees F. Roll out dough to 1/8 inch thickness on lightly floured surface. Cut with cookie cutter. Bake on ungreased cookie sheet for 7 to 8 minutes until edges are golden brown. Cool thoroughly. Decorate with butter cream frosting and sprinkles, as desired.
Melt butter in a large soup pot. Saute the onions, carrots, and celery about 5 minutes. Sprinkle with flour. Stir to coat the vegetables. Add the wine and tomatoes; stir to blend. Add water, salt and pepper to taste and thyme. Cook 20 minutes then add the cubed potatoes. Cook another 20 minutes then add the fish. Simmer for about 10 minutes. Then stir in the heavy cream. Bring to medium heat level, stirring occasionally. Do NOT bring to a boil. Put in serving bowls; sprinkle with Old Bay Seasoning. Garnish with fresh chopped parsley. Note: Some like to add cayenne pepper.
Preheat oven to 350 degrees F. In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely. In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.
Combine all ingredients. Bake for 1 hour at 350 degrees Fahrenheit in a 9x13 pan. Season with pepper and salt if desired.
1. Preheat oven to 350*F. 2. Pour raisins into medium size bowl,cover with water,and microwave on high for 5 minutes. Remove from microwave and set aside to cool. then drain completely. Leave till ready to use. 3. Lightly spray a jelly roll size pan,baking sheet or 2 cast iron skillets with nonstick cooking spray. Set aside. 4. Sift flour, sugar,salt, baking powder, baking soda together in a large bowl,& then pour into a food processor that has been fitted with a metal blade. Secure lid of processor. 5. Add the cold butter and pulse 8 to 12 times or until mixture resembles course crumbs. 6. Add the two beaten eggs and buttermilk,and process until dough comes together about a minute or two. 7. Dust work surface with the remaining 1 1/2 cups of flour; turn out the dough onto work surface. 8. Add the plump raisins and optional caraway seeds if using, knead with floured hands till raisins are incorporated into the dough, and then divide the dough into two equal portions, and shape into two round breads. 9. Transfer to prepared baking pan or skillet.Brush loaves with egg wash, till covered completely.Then with a serrated knife cut an X in top of each loaf. 10. Bake in preheated 350*F. oven for 45 to 50 minutes or until top is golden brown and a skewer inserted in the center comes out clean. The bread should sound hallow when tapped on the bottom with a knife. Remove from oven and let cool on wire rack for 15 minutes. Slice and serve warm with additional butter. 11. Makes 2 loaves.Just a word of caution if you do not have a large capacity food processor, you may want to make half the recipe at a time, or finish in a mixer with a dough hook. Electric knife works really well for slicing. Plumping the raisins adds moisture to the bread.
Trim the fat from the venison and cut into serving sizes, pound to 1/4 inch thickness and place on a large cookie sheet. Brush each piece of venison with French dressing, turning to coat both sides. In a 1 gallon zip-lock bag add the flour, 1 teaspoons garlic powder, 1/4. teaspoons cayenne pepper, 1 teaspoons Seasoned Salt and 1/4 teaspoons fresh ground pepper and mix well and set aside. In a shallow pie pan beat the egg and milk lightly. Place the crackers (about 2 sleeves) in a gallon zip-lock bag and crush or used your food processor and place in a shallow pie pan. Place 4-5 pieces of venison in the flour mixture and shake to coat lightly. Remove and set aside. Repeat with the remaining venison. Dip each piece in the egg mixture then the cracker mixture (press to coat well) and set aside. Repeat until all pieces are coated. Place in the refrigerator for about 30 minutes. Heat oil over medium heat to about 350 degrees. Place several pieces of venison into the oil and cook about 4-5 minutes or until golden brown. Turn and cook another 4-5 minutes or until the internal temp reaches about 160 degrees F. ( I like mine well done so I may cook a little longer.). Remove and place on a platter lined with paper towels to drain and place in a warm oven. Repeat until all pieces are cooked. We serve this with mashed potatoes and gravy. I dip mine in Heinz 57 and DH ketchup (yuck).
Combine Vinegar and sugar in a small saucepan. Cook, stirring, over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.
Season the steaks all over with salt and pepper. Press the sesame seeds into both sides of the steaks. Heat the oil in a large skillet over medium-high heat until hot, 1 to 2 minutes. Add the steaks and cook for 3 to 5 minutes per side for medium doneness. Remove from the heat and let stand for 5 minutes before serving. Meanwhile, in a medium bowl, whisk together the buttermilk, sour cream, horseradish, mustard, and chives. Season with salt and pepper. Serve the steaks with the sauce spooned over the top.
In a large skillet, cook pork chops in oil until juices run clear. Remove and keep warm. Stir flour, bouillon, parsley, and basil into the skillet. Gradually stir in milk, water, and pepper until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Spoon over chops!
1. Prepare french bread by cutting in 5-6 inches and cut in half. 2. Mix into paste with blended garlic, Thai basil and salt in melted butter. 3. Put butter paste on french bread and place bread on cookie sheet. 4. Preheat oven 350 degrees Fahrenheit, then put the breads in for 10-15 minutes or until butter melted on the bread. 5. Take them out, let it cool and cut then into sticks to serve.
Put all of the ingredients into a blender(as an option, you can add some crushed ice.) Blend until smooth. Pour into a large glass. Garnish with a fresh strawberry if desired. Sit back, relax and enjoy!
Fry garlic and ginger on medium-high heat until beginning to brown. Add green onion and let fry for half a minute. Add chicken cubes and turn up the heat to high, stir-frying until opaque. Turn heat back down to medium. Toss in peanuts and soybean paste, stirring to coat. Sprinkle sugar over the mixture and stir for a minute or two longer. Serve with rice. *If your peanuts are not roasted, put them in an oven preheated at 350 for 15-20 minutes. Stir once before done. Take them out before completely roasted because they continue to cook once out of the oven.
Combine the butter and the flour together. Bring the beef broth and madiera to a boil. Whisk in the butter and flour mixture until completely dissolved. Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half. While the sauce is simmering, preheat the oven to 350*F. Spray the rack of a roasting pan with nonstick spray and place in the pan. Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick. Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired. Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste. Heat the olive oil in a nonstick skillet over high heat. Sear the medallions until just browned, 2 to 3 minutes on each side. Arrange the medallions in a roasting pan. Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust. Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions. If butchers twine was used, be sure to remove it. Serve the medallions on a pool of the warm madiera sauce.
Preheat the oven to 400°. On a work surface, unfold the puff pastry and cut into 6 rectangles. Place on a parchment-paper-lined baking sheet and sprinkle with sugar. Bake until golden-brown, about 15 minutes, then lower the heat to 325° and bake for 5 minutes more. Let cool. Meanwhile, toss together the mangoes and 2 tablespoons sugar; let stand for 5 minutes. Mix the yogurt with the remaining 2 tablespoons sugar and the vanilla. Using a serrated knife, halve the baked pastries horizontally. Spread the yogurt-vanilla mixture on the bottom halves, spoon the mango on top and cover with the remaining pastry halves.
On a sheet pan lined with parchment paper, toast the oats for 15 minutes on 350. While the oats are baking, heat the coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar in a saucepan until it comes to a boil and stir it until it's well mixed. Place all the seeds and fruits, and toasted oats in a large bowl and pour the syrup mixture over it. Mix everything up until it's all evenly covered with the syrup. Then pack it down (firmly) to desired thickness on a sheet pan covered with parchment paper (same one you used to toast the granola). Bake on 350 for 20 minutes Remove from the oven and cut desired size bars before it cools and hardens. Then place in the refrigerator for at least an hour to allow it to set properly!
Preheat the oven to 200 degrees Farenheit. Line a baking sheet with baking pad or parchment. Sift together confectioners sugar and cumin twice to mix thoroughly. Sift half of the cumin sugar evenly onto the baking sheet. Cut apple crosswise into very thin, round slices (about 1/16 of an inch thick) with a mandoline. Arrange the 20 largest slices nearly touching on the baking sheet.(There will be some left over.). Evenly sift remaining sugar over slices. Bake slices in middle of oven until pale golden and beginning to crisp, about 1 1/2 hours. Immediately peel chips off pad or parchment and cool on a rack. Note: The remaining apples? Try the same thing, but use cinnamon in place of the cumin. :).
Scoop out the seeds from the pumpkin, and slice. Cook lightly in the microwave until soft. Cool. Roughly slice the peppers, onions and garlic. Lightly cook in a large dutch oven, until soft. Blend the tomatoes in a blender or food processor, then add cubes of zucchini and pumpkin, a bit at a time. Add the blended ingredients to the cooked peppers and onion. Cook down until the sauce for several hours until desired consistency. Cool, then freeze in plastic tubs or ziploc bags.
In a small bowl, combine the broth, soy sauce, garlic and ginger. In a large nonstick skillet (wok works well too), heat the oil. Stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. Reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes. Stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.
Saute the green pepper and onions in a little bacon grease before adding all ingredients to a crock pot. Cook for 6 to 8 hours on low. Note: Crock pots cook differently; I usually cook for less time than recipe calls for. The preparation time is approximate. Note: I double the amount of beans the recipe calls for to temper the hot seasoning. A personal preference.
Stir Gorgonzola cheese, butter, and lemon juice in a medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate the butter (may be prepared 2 days in advance). Prepare barbecue (high heat). Whisk oil, basil, and garlic to blend in small bowl. Spread out asparagus in single layer baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates and top asparagus with Gorgonzola butter and serve.
cook carrots and potatoes in water in the microwave for 10 minutes. While potatoes & carrots are cooking, heat oil in a dutch oven or large skillet, stir in onions and cook until tender. Mix in ginger and garlic & continue cooking for 1 minute. Add drained carrots and potatoes to pan, along with jalapeno, cashews and tomato sauce. Add seasonings: salt, curry powder and garam marsala,. Cook and stir occasionally until potatoes are tender, 5 minutes or so. Stir in green and red pepper, skim milk and 1/2 and 1/2. Reduce heat to low, cover pan and simmer for 10 minutes. Garnish with cilantro, if you wish, and serve with naan.
Preheat oven to 400* degrees F. Mix crust ingredients together, press into 9in pie plate. Bake for 5 minutes. Melt chocolate in large bowl, I do this in the microwave. Add cream cheese, eggs, and sugar. Beat on med for 2 minutes, until creamy. Add instant coffee and salt; mix well. Pour into crust. Bake at 400* for 10 minutes. Reduce oven temperature to 325* degrees F. Continue baking for 50-60 minutes, until set. Turn oven off; leave cheesecake in oven until it has cooled. In small saucepan, bring topping ingredients to a boil. Remove from heat and stir until smooth. Cool. Drizzle over cheesecake.
Preheat oven to 400*F. Lightly grease your cookie sheet. In a large bowl, cream shortening and sugar. Add eggs, one at a time. In a small bowl, combine flour, cream of tarter, soda and salt using a wire whisk. Gradually add flour mixture to shortening mixture until completely combined. Roll dough into balls about the size of walnuts. Dip into cinnamon sugar mixture. Bake two inched apart for 8 to 10 minutes. My Notes: I have found they do so much better if I chill the dough in the fridge for about an hour before I roll them in cinnamon and sugar. * If you purchase a high quality cinnamon, you may choose to use one less teaspoon of cinnamon, if you purchase a less-expensive brand you may want to add more cinnamon. Personally, I love cinnamon, so as far as I'm concerned, the more, the merrier.
Saute leek in pan with the extra stock, enough to cover bottom of pan. Cook until soft or even light brown, adding more stock if necessary. Add saffron and rice and stir until moistened. Bring chicken stock to the boil, then reduce heat to simmer. Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice. Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more. Serve with parmesan cheese on the side - optional. *I partially cooked the chicken breast, cut into strips, in a little seasoned stock, then cut into reasonably large bite sized pieces and added to risotto.
Boil Carrots and Celery in 2 cups water until done. Do not drain. Brown Ground Beef in a skillet, drain any grease off. In a large Crock Pot break each package of Top Ramen into quarters. Add each packet of seasoning. Add drained Green Beans, & Corn. Add frozen Peas. Pour in 10 cups of warm water, turn crock pot onto high and cover. When carrots and celery are done add to crock pot water and all. When beef is done add to crock pot. Stir to combine when noodles are soft. Cook on high for 2 hours, then turn to low for 2 hours.
Cook the chopped spring onions, green part as well as white, in the milk; drain, but reserve the milk. Season the mashed potatoes to taste, and then add the spring onions. Beat well together and add enough hot milk to make the dish creamy and smooth. Put onto 4 individual plates, make a well in the centre of each portion and pour a tablespoon (or more) of melted butter into each. The dry potato is dipped into the well of butter when eating.
Combine the first 7 ingredients in a small bowl; stir well. Place steak in a large shallow dish or in a zip lock bag. Pour marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours. If you put it into a bag, squeeze the excess air out so the marinade is touching the steak all over. Take the steak out of the refrigerator an hour before preparing so the meat can relax and absorb the flavors. Remove the steak from the marinade, reserving marinade. Sprinkle with black pepper if desired. If broiling, place on a rack in a broiler pan. Broil 5 1/2 inches from the heat for 5 minutes (if electric, leave the door open). Turn; brush with marinade. Broil an additional 4 to 6 minutes or to desired doneness. Sprinkle with pepper to taste. Slice steak diagonally across grain into slices to serve. If grilling, prepare charcoal and once your coals are medium high, place the steak on the grill. Grill for 4 minutes with the cover on the grill. Remove the cover and flip the steak. Grill for another 4 minutes, or until the meat reaches desired doneness. Slice and serve. Enjoy!
Preheat oven to 350°F. I actually weigh out the noodles. You can estimate based on the package size. You may find that more milk will be needed (as noted) if you over estimate the amount of noodles. Cook noodles approximately 2 minutes less package directions. Drain. Spray casserole w/ nonstick spray. Place cooked noodles in an 8x8 casserole dish. Drain and break up tuna with a fork. Add to noodles. Stir in to combine. In a separate bowl, combine soup and milk,. Saute onion and celery in 1 t butter; add to noodles. Add soup to noodles. At this point, if there does not seem to be enough liquid, feel free to add more milk to casserole until creamy. Sprinkle frozen peas on top of noodle mixture; mix together. Sprinkle 2/3 cheese on top, and stir to combine. Top with remaining cheese. Cover and Bake at 350°F for 30 -40 minutes or until bubbly and heated through.
In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender. In large stock pot, fry bacon until crisp. Remove bacon, save drippings. Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft. Add peppers and cook until tender, about 3 minutes. Stir in salt, thyme, white pepper, poultry seasoning and coriander. Add milk and heat gently, do not boil. Add potato mixture to stock pot, stir and bring to simmer. Thicken with cooled butter-flour mixture. Stir well. Simmer lightly to obtain a gloss. Add corn and heat thoroughly. Sprinkle bacon bits on top before serving.
In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, Asian red chile sauce (Sriracha), and ginger. Slowly drizzle in 1/4 cup vegetable oil, whisking constantly. Season with salt to taste.
In bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch, stir until sugar has dissolved. Place steak in bowl, pour marinade over meat, cover and marinate in fridge for at least 1 hour. Preheat grill to medium-high heat. Remove stak from marinate, place on grill. Cook, turning once, 3-5 minutes per side for medium-rare, or until done to your liking. Transfer steak to cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut steak into thin slices, arrange on platter and serve.
In a large pot, heat oil over medium-high heat. Add potatoes and sprinkle salt and pepper. Cook, tossing occasionally, until golden (10-15 minutes) adding more oil, if needed. Add water, stir and cover. Cook until potatoes are tender and liquid has evaporated (about 5 minutes). Transfer to a serving bowl and toss potatoes with lemon juice and chives.
Snip the stems from the chilies, but leave their green tops intact. Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture. Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days. After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl. Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months. Don't discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .
Form ground beef into patties. slice onions into rings. heat peanut oil until smoking. saute onion rings. panfry patties until brown on both sides and crusted. remove onion rings from oil. Take meat juices and mix with soy sauce and djon mustard heat sauce pour on patties. use onion rings as a decoration serve hot.
Preheat oven to 400. Mix honey, oil & eggs. Add zest, salt, oatmeal & any optional ingredients. (If the batter seems too runny, add 1/4 cup of flour). Drop spoonfuls on an oiled or lined cookie sheet and bake for 8-10 minutes. Be kind! Share your cookies. :).
Rinse beans and cook overnight on low in a slow cooker (crock pot). Rinse again and place in a large bowl. Open pineapple chunks and drain (reserving liquid), add to the beans. Mix tomato paste, molassas, soy sauce, cider vinegar, honey, pineapple juice, garlic powder, black pepper, cinnamon and ground ginger in a small bowl then add to beans. mix to coat completely. Divide the mixture between 2 baking dishes that will fit in your smoker (or in your oven). Cut the bacon strips into @3/4 inch pieces then layer the top of each baking dish. Place in your smoker with the wood chips of your choice(I prefer apple) at 200 degrees until the bacon is cooked, @6 hours. PLEASE NOTE, this time is based upon my electric smoker on medium with a full water pan. If you are using an oven either place a pan of water in the oven or reduce the cooking time, to when the bacon is cooked to a golden brown. Mix both batches of beans in a large covered bowl, refrigerate over night, then gently reheat and serve the next day.
Pre-heat over to 450°F. Marinade chicken for a minimum of 10 minutes in egg, corn starch, soy sauce and water. Measure flour, chile powder and pepper into bowl or plastic bag. Put one piece of chicken at a time (draining off as much of the marinade as possible first) into the flour, coat chicken. Place on cookie sheet sprayed with cooking spray first. After all the chicken is on cookie sheet (make sure they don't touch), spray chicken generously with cooking spray. Cook 20 minutes at 450°F.
In large pot, combine sugar, butter, cocoa, and milk. Bring to a boil. Remove from heat. Add peanut butter, vanilla extract and oats. Stir until blended. Drop cookies, using a spoon, on a wax paper lined cookie sheet. Let cookies set. Enjoy!