HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soup Base:. Place ingredients for soup base into a large soup pot and bring to a boil over medium heat. Once boiling, reduce heat to low, cover and simmer for 10 minutes to combine flavors. Remove broth from heat and set aside. Wontons:. Place 2 tbsp chicken stock and cornstarch into a large mixing bowl and stir to combine. Add minced scallions, minced ginger, pork, soy sauce, dry sherry, sesame oil, and sugar, and stir well. Fill a cup with water and set it nearby. Place a wrapper in front of you so that it looks like a diamond. Dip your finger in the water and moisten all 4 edges of the wrapper. Place about 1 tsp of the meat mixture in the center of the wrapper and fold in half over the filling to make a triangle. Press firmly along the sides to seal it and remove any excess trapped air. Moisten the left and right corners of the triangle and pinch them together. Place stuffed wonton on a wax paper lined baking sheet and cover lightly with a kitchen towel. Repeat until all wontons are made. Soup:. Bring reserved broth to a boil, cover and reduce heat to medium low. Add wontons to simmering broth. Stir occasionally until wonton filling is firm and cooked through - about 5 minutes. Stir in spinach leaves and cook for 30 seconds until they wilt. Serve hot.
Heat oven to 400°F. In large bowl, combine all meatball ingredients, mix well. Shape mixture into 1 1/4-inch meatballs. Place in ungreased 15 x 10 x1-inch baking pan. Bake at 400°F for 15-20 minutes or until thoroughly cooked. Meanwhile, in a large saucepan, ombine all sauce ingredients and mix well. Cook over low heat until mixture is bubbly, stirring frequently. Add cooked meatballs to sauce, stir gently to coat. Makes 48 meatballs.
Combine spices to make a rub. Reserve 1 T rub for later. Rub brisket with remaining rub. Let sit in large ziplock in fridge overnight. Let brisket come to room temp for 45 min- 1 hr while smoker heats up to between 200-220 degrees. Smoke brisket for 3 hours. Wrap brisket in heavy duty foil, sprinkle with remaining 1 T rub and continue smoking until well-done and tender. ***Note: Briskets usually take 1 1/2 hours per pound in smoker. For slicing brisket thin, get internal temp to 180-190 degrees. For fall-apart tender, get internal temp to 195-205 degrees. ***Note: Trim brisket if fat is more than 1/4" thick. Make diagonal hatch marks across fat in a diamond pattern if necessary. Always smoke brisket with fat side up, the fat keeps the meat moist and juicy!
Preheat the oven to 450*F. Cut the onions into halves at the equators. Remove the skin and any tough outer layers. Do not cut off the root and stem ends and be careful not to score the layers you don't remove: uncut, the outer layer will better hold the onion together as it roasts. Place the onion halves cut side down in a 9-inch square baking pan. Melt the butter in a saucepan and stir in the vinegar, thyme, salt, and pepper. Pour over the onions. Bake for about 20 minutes, and then turn the onions over and baste them with the pan juices. Bake for another 20 to 25 minutes, until easily pierced with a paring knife and the inner rings have begun to swell and rise up. Serve immediately or at room temperature. Enjoy!
This is a very crucial ingredient and can't be omitted/substituted. With a cheese grater, grate an orange peel. Mine is a cheap dollar store one and it's easier grating the skin while still attached to the whole orange. About 1/2 teaspoons I'll go up to 1 tsp at times. Add baking soda to beef. Add the beaten egg to the mixture. An alternative to the egg is pick up beef in hand and form into a large ball. Then throw the beef with some force into a large bowl. Repeat 10 - 15 times. The egg or throwing makes the beef less crumbly when cooked. I use the egg trick. Dissolve cornstarch in cold water. Stir well and add to beef. Add minced citrus peel, oil, white pepper, salt, chicken bouillion, sugar, sesame oil and egg, oyster sauce, cilantro, peas to beef. Mix well for about 10 min or till it's well mixed and pasty. Cover and Let marinate for 4 hours or more in the fridge. Form beef balls of about 2 tablespoons of beef with your spoon. Place beef balls on a medium plate, or whatever size plate fits in your steamer. If you're using small dishes, the beef can be steamed in batches. Steam on high heat for 8 minutes after water has come to a boil. Serve with a soy/maggi sauce mixture.
Heat oil in a pan, add the curry leaves, onions, ginger and garlic and saute until the onion starts to brown. Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes. Add the jaggery at the end when your required consistency is reached. Continue to cook for a few more minutes until the jaggery is incorporated well. Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers. This condiment can stay for at least a week refrigerated.
Heat oven to 350°F Use a muffin tin for 12 muffins, spray 8 muffin cups with cooking spray. In small bowl, mix butter, cream and brown sugar; spoon into muffin cup. Top with chopped apple. Place 1 cinnamon roll in each cup. Bake 18 to 25 minutes or until golden brown and rolls are no longer doughy. (Each oven is different so please watch them carefully) Immediately run sharp knife around edge of each cup; turn each upside down onto serving plate. Slowly lift muffin tin from the rolls, releasing roll onto plate. OPTIONAL: Divide 1 icing packet between hot rolls, drizzling evenly over rolls. Cool 5 minutes before serving.
Mix fig preserves, yogurt, and milk together. Whisk the eggs, and blend into the milk mixture. Add cooled butter and olive oil, then mix in sugar. Toss the chopped figs into a small amount of flour, and mix into mixture, followed by baking soda and salt. Mix in flour; this should produce a thick but still loose batter, like for muffins or cornbread. Pour into a greased and floured 8"x4" loaf pan and bake at 350f for 25 minutes. Turn pan at this point, and bake for a minimum of 25 more minutes. Loaf is done when a sharp knife stuck into the top comes out clean. Rest loaf in pan on cake rack for 30 to 45 minutes, then turn out and allow to cool completely. If you cannot find lemon infused olive oil, use a tablespoon of regular olive oil and the zest of one lemon.
Preheat oven to 375°F. MAKE THE CRUST: Sift together the flour, sugar, spices, salt, and baking powder. Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife, or your fingertips. Drizzle hte molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together. Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes. MAKE THE FILLING: While the crust bakes, combine in a mixing bowl all the filling ingredients except the tapioca starch. Sprinkle the tapioca over the apple mixture and mix until the starch is dissolved. ASSEMBLE THE PIE: Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling. Cover with foil and bake for 20 more minutes. Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender. Serve warm or at room temperature.
Combine juice, zest, spices and cranberries in a medium saucepan. Bring to a gentle boil stir and check often for scorching (add small amount of water if berries do not yield enough moisture) reduce heat. Add wine if desired simmer gently, uncovered, over medium heat 8 minutes, stirring occasionally (skins will pop). Remove from heat, retreive cinnamon and whole cloves from cooled mixture mash slightly. Stir in Equal; cover and chill.
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar and vanilla extract. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth.
Fry the ground turkey, onion and garlic in large non-stick frying pan for 4-5 minutes. Add zucchini and mushrooms. Cook for 6-7 minutes, stirring occasionally, until turkey is no longer pink. Drain. Add water, spaghetti sauce, basil,and oregano. Heat until boiling. Add pasta. Reduce heat. Cover. Simmer for 30 minutes or until pasta is tender but firm and liquid is mostly absorbed. Add mozzarella cheese. Stir until melted.
Place the finely diced feijoa into a 6 quart stock pot. Add the vinegar, butter and pectin and stir to combine. Bring the mixture to a full rolling boil on high heat, stirring constantly. Stir in the sugar quickly, return to a full rolling boil and boil for 1 minute, stirring constantly. Skim foam off the top if necessary (you shouldn't need to if using the butter in the recipe) and quickly ladle the hot jelly into prepared hot jars leaving 1/8 inch headspace. Adjust two-piece caps. Process 5 minutes in a boiling-water canner (adjust for altitude).
Cook the carrots and swede/sweet potato in boiling lightly salted water for 20 minutes or until tender and then mash with the knob of butter until smooth. Heat half a tablespoon of the oil in a large non-stick frying pan and saute the minced beef for 7 or 8 minutes or until the liquid has been evaporated. Remove the beef from the pan and set aside. Heat the remaining 2 tablespoons of oil in a fairly large casserole and saute the onion and leek for 3 minutes. Add the red pepper and saute for 2 minutes, then add the mushrooms and garlic and saute for 4 minutes. Add the tomatoes and saute for 3 minutes. Add the tomato puree, Worcestershire sauce, herbs and beef stock and simmer for about 30 minutes. Season to taste. Meanwhile, boil the potatoes for 15 to 20 minutes, then drain. Return the cooked potatoes to the empty saucepan and mash together with butter, milk salt and pepper until smooth. Place the mashed carrots and swede in the base of a glass ovenproof dish (approximately 18cm diameter / 7.5 cm deep) or use mini dishes to make individual portions. Arrange the meat on top, then cover with a layer of cooked peas and top with a layer of potato. Brush the potato with the beaten egg and cook under a preheated grill for 6 to 7 minutes or until the top is browned.
Pour sweetened condensed milk into a 1-quart microwave-safe bowl. Microwave on MEDIUM for two minutes. CAREFULLY remove from microwave and whisk. (I did this using two oven mitts to move the bowl, un-mitted my left hand to hold the whisk, and used my right hand, still in the mitt, to steady the bowl as I whisked.). Return to microwave and repeat, heating two minutes at a time and whisking until mixture looks curdled. Remove from microwave and whisk again for a dulce de leche sauce. For a candy texture repeat cooking and stirring one more time. Cool and serve.
Combine chips and peanut butter in large saucepan,stir over low heat until smooth and melted. Add corn flakes and mix until well coated. Spread mixture into a 9x13-inch pan. Chill until firm and then let stand at room temp (about 10 minutes) so bars are easily cut and easily removed from pan.
Combine everything in a small bowl. Salt and pepper to taste. Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.
In a skillet over medium heat, brown the ground beef, onion and garlic; drain off liquids. Stir in the mustard, ketchup, bbq sauce, and brown sugar; mix thoroughly. Season with salt, pepper & cayenne pepper to taste. Reduce heat, and simmer for 15 minutes. Serve on buns and top with shredded cheese.
Preheat oven to 350. Pound steaks on both sides. Add seasonings to flour. Dredge meat in flour mixture. Melt butter in large skillet or kettle Add steaks, brown on both sides. Slice onions and add to meat. Cook until brown. Add tomatoes, wine, Worcestershire sauce and garlic. Pour into casserole dish. Cover and bake in oven 2-3 hours or until meat is tender. Last 5 minutes add sliced mushrooms. TIP: If using large cast iron fry pan or oven proof kettle (big enough to hold all ingredients) just cover and stick in oven. Saves on extra clean up.
In a large pot over medium-high heat, brown meat in vegetable oil until it is no longer pink, about 8 minutes. Reduce heat to medium and add onion, pepper and celery. Saute until vegetables are softened, about 10 minutes. Sprinkle flour over meat and vegetables and cook for 2 minutes, stirring a few times. Add paprika, oregano, salt and pepper. Stir. Add potatoes, beef broth and water. Bring to a boil and reduce heat to low. Cover and simmer 15-20 minutes until potatoes are almost done. Add egg noodles and cook for an additional 5 minutes until done. Garnish with sour cream, chopped fresh dill and serve with pickles.
Place roast in a large crock pot. Squirt or spread a thin layer of mustard over the roast. Sprinkle onion soup mix on top. Cook 8 hours on low (8 hours on high if roast is frozen). OPTIONAL GRAVY: Strain the fat off the liquid and discard fat. Place reserved liquid in a sauce pan and bring to a slight boil. Add cornstarch to the water and make a paste. Add paste to the reserved liquid and whisk until thickened. NOTE: Do not add water to this - it will effectively "steam" the roast and make it tougher. Believe it or not, this will make its own liquid.
Cook ground beef, drain. Add taco seasoning and water to meat, heat through. While meat is cooking, mix together refried beans and cream cheese, heat in microwave. Spread beans on the bottom of a 13x9 inch pan. Spread seasoned beef over the beans. Spread sour cream over beef. Sprinkle cilantro on sour cream. Top with desired amounts of lettuce ,cheese, tomatoes, green onion and olives. Serve with tortilla chips. top------------[tomato, green onion, sliced olives. -----------------Cheese. -----------------Lettuce. -----------------Cilantro. -----------------Sour cream. -----------------Seasoned beef. bottom-----[Beans and cream cheese.
Pre-heat oven to 375 degrees F. if cooking in the oven. Spray baking dish with cooking spray. If using microwave, use glass cooking dish. Chop up artichoke hearts. Add cream cheese, sour cream & mayonnaise and mix until smooth (you may mix by hand or with beaters). Add green chilies and cheese. Mix again until well blended. Place in oven safe dish. Bake at 375 degrees for 35 minutes until bubbly and edges begin to brown or microwave for 8 minutes. Serve warm with crackers, bread, veggies or chips.
Remove the thick ribs from the collard greens. Wash the greens thoroughly and chop coarsely. Melt 2 T butter in a pot over medium heat and add the bacon and onion. Saute until bacon is almost done and onion is translucent, about 5 minutes. Add the garlic and crushed red pepper flakes and saute for an additional 2 minutes. Add water and increase heat to high. Bring to a boil. Cover, turn heat to medium and simmer 30 minutes. Stir in the broth, sugar and vinegar into the pot and bring again to a boil. Stir in the greens, allowing them to wilt a bit to make more room if necessary. Simmer over medium-low heat, partially covered, about 50 - 60 minutes, or until tender. Add additional stock or water if too much liquid boils away. Check for seasoning and add pepper and the remaining tablespoon of butter. Add salt only if necessary (since the bacon and broth are salty). Ladle greens with broth into bowls and serve with hot sauce and cornbread.
To prepare coconut cream, heat coconut milk and salt in a saucepan over medium heat until just boiling. Soak rice in water for at least 1 hour, then cook in saucepan over medium heat. If you have soaked your rice for an hour this should take about 10 minutes, if you soaked it longer, it will take less time and if you have soaked it for a shorter period it will take longer. At the end of the cooking, the rice should be soft, creamy and chewy. Stir in dried fruit and sugar and let cook for another 15 minutes, being careful not to burn. (You may want to reduce the heat at this point.) Serve hot or cold with coconut cream poured over the top. You may want to stir more before serving to get however creamy of a texture you would like from your mousse.
sift the first 4 ingrediants (or simply use 2 1/4 cups self rising flour). Cream butter and sugar. add eggs, milk and vanilla. add flour. add nuts dates and chopped cherries. mix well (batter will be stiff). spoon cookies onto buttered cookie sheet by rounded teaspoons top with quartered cherries. bake at 375 degrees for 12 minutes or light golden brown. makes about 4 dozen cookies.
Whisk together soy sauce, lemon juice, honey, and sesame oil; whisk in cornstarch and crushed red pepper. Reserve. Heat oil in a wok or heavy frying pan. Over high heat, stir-fry bell pepper until tender-crisp, about 1 minute. Stir in onion, and garlic; cook 1 minute stirring constantly. Stir in shrimp; cook, stirring constantly until shrimp is firm and opaque, about 2 minutes. Stir in papaya; heat through. Rewhisk soy sauce mixture; stir into pan. Cook until mixture thickens, about 30 seconds. Remove from heat; stir in cilantro. Serve with steamed rice.
Combine mustard and mayonnaise, mix thoroughly. Coat chicken with mustard mixture. Combine cracker crumbs and parmesan cheese. Sprinkle cracker crumbs lightly over the chicken. Place chicken in one layer in a 12x16 inch baking pan. Bake in a 325 degree oven for 30 minutes. Drizzle oil over the chicken and continue baking for 1 hour or until chicken is tender.
Heat the oil in a large skillet. In a bowl, pick out the skin and crush any bones in the salmon. Then, add in the celery, scallions, egg, and dill; form into 12 log shaped croquettes. Place the wheat germ on a sheet of wax paper. Carefully place the croquette into the skillet and cook 4 minutes, or until golden brown. Serve on the salad greens with the lemon on the side.
Toss cucumbers thru cheese in a bowl. Add salt and pepper to taste. Chill at least 3 hours.
Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/4 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 1/2 teaspoons of the remaining flour.). Heat 1 teaspoon oil in a medium skillet over medium-high heat. Cook the chicken until browned, about 2 minutes per side. Transfer to a plate. Heat the remaining 1 teaspoon oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 3 to 5 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 1/2 teaspoons flour and stir until coated. Add tomatoes and their juice. Bring to a simmer. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes. Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.
Preheat the oven at 375°F. Heat half the oil in an ovenproof skillet. Add the butter and the red pepper. Saute the shrimp, in batches if necessary, 4-5 minutes, turning occasionally until the shrimp is pink. Stir in the wine and garlic and boil 3-4 minutes. When the liquid begins to thicken, stir in the chopped tomatoes and remove from the heat. Sprinkle with dill and cheese and cover with breadcrumbs. Drizzle remaining olive oil over top and broil 6 inches from heat source 3-4 minutes until bubbly.
Cut up potatoes, cook in boiling water to cover for 20 minutes. Drain; mash. In a large skillet, brown pork, drain off all fat. Stir in the rest of the ingredients except potatoes. Cover and simmer 20 minutes, stirring often. Stir in potatoes, cool. Roll half the pastry into 12 inch circle. Line a 9 inch pie plate. Trim even with rim. Fill with meat mixture. Roll out remaining dough, slit. Place atop filling, trim to 1/2 inch beyond rim. Seal and flute. Bake at 400 degrees for 30 minutes.
Heat oven to 500 degrees. Line baking sheet with foil and lightly grease. In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat). Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized. Set aside skillet with reserved oil/vinegar Remove cooked eggplant to bowl and mash. Lower oven to 375 degrees. Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary. Turn off heat on skillet and stir in garlic letting it sit 5 minutes. Fold eggs, butter, pesto, and breadcrumbs into eggplant. Grease a pie pan and place a layer of sliced tomato to cover bottom. Combine cheeses and sprinkle 1/2 over tomatoes. Cover with eggplant mixture. Add layer of remaining cheese. Sprinkle finely sliced basil over cheese and top with layer of tomatoes. Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.
Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden. Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside. In saucepan, bring butter, sugars and water to a boil, stirring constantly. Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle. Immediately remove from heat; stir in baking soda. Pour over sesame seeds in prepared pan; let cool 5 minutes. Sprinkle with reserved sesame seeds, pressing lightly into toffee. Let cool until firm; break into pieces. Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.
Filling:. Shred the cheese and set aside. Peel, cube and cook until tender the 8 potatoes. Drain. Place half the potatoes in a mixing bowl (I utilize the KitchenAid) add the shredded cheese and top with the remaining potatoes. Beat well, tasting if the seasoning seems correct for your taste. Let cool. The filling may be made the day before. Let cool completely before covering otherwise it may sweat and make the potatoes a little watery. Dough:. In a food processor bowl place all the ingredients starting first with the flour. Let process until all the dough comes into a ball and the sides of the processor are clean. Shape into a flat disc using flour is a little sticky. Wrap in plastic wrap and let rest 30 minutes. Flour your working area and roll the dough fairly thin. Just to give you an idea, you should get approximately 38 to 40 pierogies out of this recipe. Cut the dough into a circle using a top from a wide mouth canning jar or anything which is about that size. Wet the one side of each circle and place a walnut sized portion of potato mixture onto the center. Fold over and pinch well. Set each pierogie on a parchment lined cookie sheet separated from each other. Continue to use up all the dough. Bring a 5 quart pot to a boil. Using a wooden spoon keep stirring the water as you place each pierogi in to cook. Cook only about 10 at a time. Let them surface and continue to cook for about 2 minutes. Have a large bowl of cold water on hand. Remove the pierogies and place them in the cold water for several minutes. Drain each one well so no water remains on them and roll them in some vegetable or canola oil shaking off the excess oil. This is needed so that they won't stick together. You may use quart sized ziploc bags to bag about 10. Lay them place on a cookie sheet and at this point they may be frozen until ready for use. When preparing about 10 or 12:.I wouldn't put any more in one fry pan. Using a large coated fry pan, melt 1/2 to 1 stick butter or margarine. Add 1 cup diced onions and saute until soft and golden but not brown. Add about 3 tablespoons of water and lay your unfrozen pierogies on top. Cover with lid and on low flame allow them to become soft and puffy. Be careful not to cook any faster because the bottoms will get browned. When ready to serve pour onto a dinner sized plate. It's easier to scoop out than from a bowl. Really, these are just the best and I've tried many recipes.