HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sauce ingredients first and set aside. For sauce: In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside. BATTER: In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top -- Bake for 40-45 minutes or until the center bubbles up. Serve warm with cream or ice cream -- I used Cool Whip -- I must say -- this pudding reheats well in the microwave -- Pour Step1 over it and sprinkle with a few chopped nuts, if desired. Bake 45 minutes at 350*. Serve with whipped cream or thawed non dairy whipped topping.
Soak the noodles in a good amount of cold water for an hour or more. Place 1/4 cup warm water in a small bowl and combine with the tamarind paste and soak it for at least 15 minutes or more. Slice chicken ino 1/4-inch long strips. If you are having a hard time cutting thinly through fresh chicken meat, place it in the freezer for about 15-20 minutes or so to harden a little bit; then slice it. It should now slice easilly. Set the sliced chicken aside. Now slice the fried tofu into 3/4 inch size cubes. Set the tofu aside Use a blender or food processor to grind peanuts into a coarse meal. Set the Peanut meal aside. Take the reserved tamarind paste in its water. Mash the tamarind in the water and transfer the muddy looking mixture to a strainer set into a bowl. Continue mashing in the strainer with a spoon, forcing as much waterto strain into the bowl as you can, Scrapeing off any juice that clings underneath the strainer. You should have about 5 Tablespoons of tamarind juice. Add to it the fish sauce, lime juice and sugar. Beat the mixture thoroughly to combine and set aside. Discard the solids left behind in the strainer. In a wok or large frying pan, heat oil until it is just about to smoke.
Add garlic and stir, and cook for about 30 seconds or so. Then add the chicken and stir-fry for about 1 minute. Now add the tofu and shrimps and stir-fry for another minute. crack the eggs into wok and fry without breaking them up for 1 or 2 minutes. While the eggs are cooking, drain the noodles quickly, then add them to the wok with a quick fold. Stir-fry for 1 minute bringing the mixture from the bottom up. Add reserved tamarind juice, and continue stir-frying, mixing it all together for 1or 2 minutes. The noodles will have shrunk to about half of their original volume and softened up to al dente (cooked but firm not mushy). Add 2/3 of the reserved ground peanuts and stir. Then Add 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and remove from heat. Transfer Pad Thai noodles to serving platter and sprinkle with roasted chilies and top with the rest of the ground peanuts, the rest of the sprouts, and some strips of red pepper and fresh coriander leaves. Garnish with some of lime wedges on the side and serve immediately while still fresh and hot. .
Prepare bread & roll mix as per package, incorporating 4 Tbsp of ground cinnamon. Let rise until doubled in size. Heat all of the sticky topping ingredients in a sauce pot on medium heat, mixing until the brown sugar is completely dissolved into the butter. Divide and pour into two 9x13 baking pans. Roll dough out into a rectangular shape. Brush the 2 Tbsp milk onto the dough, covering the entire surface. Spread the filling mixture onto the dough, leaving a one-inch line across the bottom of the dough uncovered. Roll like you would a jelly roll. Cut into 1.5 inch thick sections and place individual rolls onto the sticky topping mix. Bake for 30 minutes at 350°F until they are golden brown and the topping is bubbling. Turn finished buns out of the pans onto a cooling rack (be sure to place a towel or wax paper underneath to catch the drippings) or onto two 9x13 cookie sheets while still hot. Let cool until desired temperature is reached and enjoy!
Mix together: peanut butter,water, molasses, powdered milk then add wheat bran(or germ), oatmeal, chopped carob. Gradually beat in 3 cups whole wheat flour until dough forms a ball and pulls away from the sides (may take less or more than 3 cups). Roll out 1/4- 3/8" thick. Using a pizza cutter or knife, cut dough into bite sized pieces and bake at 300 degrees for 1 hour. Leave in oven overnight to cool.
Cook noodles according to package directions, set aside. Brown ground beef and garlic in butter, drain. To the ground beef, add tomato sauce & sugar. In a seperate bowl, combine cottage cheese and cream cheese, add sour cream, onion and green bell pepper to the cheese mixture, stir thoroughly. In a greased 9 x 13 inch casserole dish, layer 1/2 of the cooked noodles, layer of cheese mix and then the rest of the noodles. Cover the layers with the ground beef mixture and top with the cheddar cheese. Bake at 350 degrees for 30 minutes. Enjoy!
Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the ricotta and dry milk, mix it in, and cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly. Transfer the mixture to a small plate and set aside. Wipe the skillet clean and add 2 tablespoons of the butter along with the almonds. Cook over medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly. Drain the almonds on paper towels and set aside for garnish. Add the pistachios to the same skillet and cook until they become crisp (about 1 minute). Drain the pistachios on paper towels and set aside separately. Wipe the skillet clean and add 1 stick (8 tbsp.) butter and place over medium-high heat. When the butter melts, add carrots and stir-fry until they are will coated with butter. Reduce heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy. Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly. Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tablespoons of butter in small portions, until the halwa looks thick and glazed (12 - 15 minutes). Turn off the heat and stir in the pistachios. The halwa can be made ahead and kept refrigerated for up to 1 week. To serve: Heat the halwa and put on an attractive serving dish and pat it down with a metal spatula. Garnish the halwa with almonds. The halwa has the consistency of a thick, moist pudding. Therefore, serve scooped into individual dessert plates with a spoon.
Cream Crisco and sugar together; add egg. Sift soda, cream of tartar and flour together. Add vanilla. Form into balls the size of walnuts. Roll in sugar; place on cookie sheet. Press down with thumb. Bake at 350° for 12-15 minutes.
Mix all ingredients well. Spread mixture over a slightly warm cake. Set your oven to broil. Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly. WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!
Boil water, cook pasta, drain, and set aside. In saute pan, melt 1/2 cup butter on medium heat. Add garlic. Let simmer for 30 seconds. Add shredded zucchini and sliced mushrooms. Let simmer until both completely cooked. Add whipping cream. Simmer on low heat until the mixture begins to boil. Add parmesan or romano cheeses (or a blend). After cheese melts, add parsley, salt, and pepper. Toss with linguine or fettuccine. Sauce will thicken if you let it sit for a few minutes before serving.
Combine watr and 2 TB sugar in a small heavy saucepan; bring to a boil, and stir until sugar dissolves. Remove from heat, add chocolate, and cover. Let mixture stand 5 mintues or until chocolate melts. Cool. Beat egg whites (at room temperature) until foamy. Add cream of tartar and 2 tB sugar, 1 TB at a time, beating until stiff peaks form. Set aside. Add egg yolks to chocolate mixture; beat until smooth. Stir in Amaretto. Fold abotu 1/4 of the egg white mixture into chocolate mixture; fold chocolate mixture into remaining egg white mixture. Spoon mousse into 2 dessert dishes and chill. To serve, garnish each serving with an almond slice, if desired.
Remove the skin from the chicken. Rinse chicken; pat dry. Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet. Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf. Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
Prepare a hot frying pan for frying the chicken breast. Place 2 Tablespoons of corn oil In the frying pan over a medium to high flame. Coat or Dress the chicken breast with powdered seasoning (not bread-crumbs). You can use Maggi complete seasoning, Adobo or similar powdered "all season". Fry the chicken breasts for about 3 minutes each side. Add 1/2 cup of water and the 1/2 chicken broth cube by breaking it into a powder with your fingers over the pan. Place a lid over you pan and cook on a low to medium flame for an additional 8 minutes. Turn off and remove chicken breasts (save the broth or liquid contents that is in the pan for later use). You may want to place the chicken on a paper towel covered plate to drain off the oil. Cut the breasts into portions or 1/2 inch cubes / strips. In a new frying pan add the other Tablespoon of Corn oil and place over a low flame. Fry the chopped onions for 2 to 3 minutes. Now add the cumin, oregano and the liquid you have reserved from when you fried the chicken breasts. Also add red wine and 1 teaspoon of fresh lime-juice. Cook or simmer on a low flame for a few minutes, sufficient to blend and integrate everything in the pan and evaporate some of the water. Turn off and allow to cool down. In a mixing bowl, add the 1/2 cup of mayonnaise, 1 teaspoon of lime juice, raisins, 1 tablespoon of tomato paste and salt & pepper to taste. Add this mayonnaise mixture in your bowl to the pan and mix well. Your crazy Dominican chicken is ready.
Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish. Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes. Add some creme fraiche to your own requirements - I use about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier. Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing. Bon appetit!
Bring first three ingredients to a boil in a large skillet, add chicken. Cover, reduce heat, and simmer 15 minutes, turning chicken after 8 minutes. Remove chicken from pan, set aside and keep warm. Bring cooking liquid to boil, cook 5 minutes or until reduced to about 2/3 cup. Combine 1 tablespoon water and cornstarch, add to skillet. Bring to a boil, cook 1 minute, stirring constantly. Add cream cheese, cook until well blended, stirring constantly with a whisk. Return chicken to sauce, warm through but do not boil. Serve chicken over rice, spoon sauce over chicken.
Adjust an oven rack to the lower-middle position and preheat to 325 degrees F. Season the beef with salt and freshly ground pepper. Heat the oil in a Dutch oven over medium-high heat. Add the onions and salt and cook, stirring occasionally, until well browned (8 to 10 minutes). Add garlic and minced thyme and cook for 2 minutes. Add the beef and brown slightly. Whisk in tomato paste, chicken stock, 3/4 cup of the Guinness and the fresh thyme leaves making sure to scrape up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened (3 minutes). Transfer the pot to the oven and cook, uncovered, for 90 minutes. You will need to give it a quick stir halfway through cooking. Stir in the potatoes, turnip, celery and carrots. Continue cooking until the beef and vegetables are tender (1 hour). Halfway through cooking give it another quick stir. Remove the pot from the oven and stir in the remaining 1/2 cup of Guinness and the parsley. Season with salt and pepper to taste and serve.
Preheat oven to 375 F In a small bowl, blend honey, orange juice and cloves. Place ham in a foil-lined pan, roast for 30 minutes and brush with half the glaze. Continue roasting,brushing halfway through with remaining glaze, to an internal temperature of 140 F, about 20 minutes more. For the chutney, combine pineapple, cider, onion, cinnamon, and pepper flakes in a small saucepan. Place over medium heat for about 10 to 20 minutes and stir frequently until pineapple is tender. Discard cinnamon stick and serve chutney warm with ham or cool to us as a spread on cream cheese. Refrigerate any leftovers.
Combine broth, corn, onion, sweet pepper, and black pepper in medium saucepan. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until veggies are tender. In a small mixing bowl, stir together milk and flour. Stir into broth mixture. Cook & stir until thick and bubbly. Cook stirring constantly 1 minute more.
Heat butter, seasonings, and worcerstershire sauce in saucepan. Put popcorn, shoestring potatoes, and nuts in large pan. Drizzle butter mixture over popcorn mixture and bake at 350 for 10 minutes, stirring once or twice. Cool.
NOTE: YOU CAN SINGLE-BREAD OR DOUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6). WHISK 2 quarts cold water (8 cups) with 2 tablespoons fine sea salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved, for the BRINE. RINSE and blot chicken pieces; ADD chicken pieces to marinade; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator (preferably overnight), turning chicken as needed. INTO a large Ziploc bag, add the BREADING ingredients; BREAK up any clumps if present, by hand or using the back of a spoon; SEAL bag containing mixture; SHAKE well until combined. BEAT 4 eggs in a large bowl, for the EGGWASH; REMOVE chicken from brine with tongs; BLOT pieces with paper towels. TO SINGLE-BREAD CHICKEN: Dip one piece breaded chicken using tongs, into the eggwash to wet completely. Drop chicken into the breading. Roll chicken well in the breading to coat. Place breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces. TO DOUBLE-BREAD CHICKEN: Add 5 teaspoons flour plus 1 teaspoon cornstarch to breading and mix well. Drop chicken into the breading and roll it well in the breading to coat. Drop chicken into the eggwash to wet completely. Quickly return chicken to the breading and roll again to coat well. Place double-breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces. PREHEAT manufacturer's recommended amount of peanut oil in deep-fryer between to 315°F (OR) preheat enough oil to immerse chicken completely in deep heavy stovetop pot between to 315°F (use a heat-safe thermometer to gauge). PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration). FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done). DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
Fill large container of a propane cooker halfway with water. Add 1/4 cup Old Bay seasoning, Bring to a boil. Add potatoes, return to a boil, and cook 10 minutes. Add sausage and corn; return to a boil, and cook 10 minutes. Make sure potatoes are done at this point. Add shrimp, cook 3-5 minutes. Remove with a slotted spoon onto a serving platter or newspaper. Serve with additional old bay and cocktail sauce.
For noodles: Bring salted water to boil and cook according to package directions. For sauerkraut: Drain sauerkraut in a colander, and with the back of a spoon squeeze it out until rather dry. Optionally cut sauerkraut crosswise on a cutting board. It will be easier to mix and eat when using short noodles. Deseed bell pepper and cut into 1/8 inch slices. Heat oil in a pot over medium high heat and fry onion and pepper until onion in transparent, 3 minutes. Add paprika, sauerkraut, apple juice and majoram. Stir to mix, reduce heat to medium low and cook covered for 5 minutes. Almost all liquid should have been absorbed. Otherwise cook open over high heat until almost dry. Taste with salt and pepper. For topping: Mix sour cream with 2/3 of the chives. Reserve rest for garnish. To assemble: Mix noodles with sauerkraut. Put on individual plates and top with sour cream. Garnish with chives. ( I mince a small part of the bell pepper for additional garnish). Note: If you can't get a small can of sauerkraut, the rest of a larger can will keep covered in the fridge for several days. German sauerkraut is mild. Taste yours. If it is very acidic rinse quickly in a colander under the tap.
Dissolve lemon Jello in hot water; add ketchup. Pour half of mixture in 13 x 9 pan and refrigerate until set; reserve remainder at room temperature. Mix rice, tuna and vegetables together. Add dissolved gelatin. Smooth filling over the set aspic; refrigerate until slightly set. Pour remainder of aspic over the top of filling. Refrigerate until completely set. May be served plain or with garnish of your choice, such as chopped hard boiled egg, black olives, fresh parsley, etc.
Mix the milk and pudding. Mixture will be thick. Add 2 cups of ice cream (or yogurt or sour cream) to the pudding-milk mixture. Break up the angel food cake. Spread the mixture on top of the broken-up angel food cake; mix well. Heat 1 cup of water until it's boiling. Dissolve the Jell-O in the water. Add the strawberries to the Jell-O mixture. Pour the strawberry/Jell-O mixture over the cake. Refrigerate for at least 2 hours.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes. Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors. Season to taste with salt and pepper. Transfer vegetable mixture to medium bowl. To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar. Boil until sauce thickens, whisking occasionally, about 3 minutes. Season with salt and pepper. Keep warm. Sprinkle tuna with salt and pepper. Heat remaining 3 tablespoons oil in another large skillet over high heat. Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to small baking sheet. Repeat with remaining tuna. Divide vegetables among 6 plates. Top with tuna. Ladle sauce around tuna. Sprinkle with sesame seeds, if desired.
Saute the zucchini, squash, carrots, onion, jalapeno, peppers and broccoli in garlic butter until they start to get tender. Add the mushrooms, seasoned salt and Tabasco and saute until the mushrooms are tender. Slowly add the cheese sauce and the marinara and toss until all is mixed and hot. Thoroughly cook the bow tie pasta, then drain. Toss in skillet with other mixture. Pour contents of the skillet into a pasta bowl. Rim with garlic salt and chopped parsley.
Mix the contents of the jell-o and pudding together in medium bowl. Add boiling water and stir until everything is dissolved. Let cool to room temperature. Fold in thawed whip cream and well drained mandarin oranges. Refrigerate for several hours before serving.
Preheat oven to 425°F. Core apples and place in a buttered baking dish. Fill centers with syrup and drizzle a little over the skins. Dot with butter. Bake for 20 minutes or until soft. Baste with syrup liquid a few times during baking. Serve as it is or with whipped cream (non-dairy creamer).
In a mixing bowl, mix about 1/3 cup of miso paste into 2 cups of room temp water. (On average I used about 1/3 of what is recommended on the box of miso for 4 quarts.). Wrap tofu in two layers of paper towels and weigh it down for 20 minutes; then diced into small cubes. Heat the butter in a heavy 6 quart pan. When the butter has melted, add onions and garlic. Cook uncovered, over med heat for 10 to 15 minutes, stirring occasionally. Heat and stir onions until they turn transparent but not brown. Do not let them burn! When onions are transparent add fresh mushrooms. Cook and stir for 3 minutes. Pour water into the heavy 6 quart pan until it is half way full . Increase heat and bring to a simmer. To the 6 quart pan add, tofu, (and mushrooms if you are using rehydrated shiitake) and cook for 10 minutes. Turn down heat just below a simmer on the pan and add two cups of room temp water (new water not the miso yet). Also, add salad greens to the pan, cook, stirring occasionally, for 3 minutes. Turn off heat. Add 1/2 cup stock from the 6 quart pan to the mixing bowl with miso paste. Mix until smooth. Add miso mix to the 6 quart pan. Stir. Season with soy sauce, fish sauce, and rice vinegar.
Preheat the grill or oven to 350°F and spray the baking sheet with non-stick cooking spray. Divide the filets into two parts, then rinse with water and pat dry. Combine the parmesan cheese, garlic, paprika, parsley, salt, pepper on a large plate. On another plate, pour the olive oil. Dip the filets in the olive oil, then in the parmesan mixture. Optional: let the flavors combine for about 4 hours. If you're taking it to a picnic, just put inside a ziplock bag. Place on a baking sheet. For the barbecue, I use non-stick aluminum foil (Reynolds brand works great). Bake/grill for about 20 minutes or until opaque in the middle and crispy on the edges. Do not overcook. The fish should be very moist with a crisp bottom and edges. Enjoy!
Cut chicken breasts into thin strips, about one inch wide. Longer sections can be cut in half to have uniform pieces. Mix cracker crumbs and seasonings well. Dip chicken pieces into egg mixture, then dredge in crumb mixture. Place on baking sheet sprayed with cooking spray. Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned. Dip into favorite sauce, or enjoy just as they are!
Break bread into large pieces. Place in a bowl and pour on enough cold water to cover, allow to stand for about 2 hours. Preheat oven to 180°C/ 350°F/ gas mark 4 (160° fan) and grease a tin measuring about 26cm x 18cm (10" x 7"). Squeeze out as much water as possible from the bread. Place the bread in a large bowl and add all other ingredients and stir until very well mixed. Pour into the baking tin and cook in the oven for about 50-60 minutes, or until set. Cut into squares and serve hot with custard or cold with a cuppa! Pieces can be warmed in the microwave if you prefer it warm.
Cut chicken wings into two pieces. One part wing, and the other drumlet. Mix remaining ingredients together in a bowl. Add the chicken wings and drumlets into bowl and mix well. Wrap bowl with glad wrap and pop it into the fridge overnight. The next day, place chicken on the grill and brush with remaining juices in the bowl. Grill the chicken at 400 Fahrenheit for 20 minutes turning over once. The more often juices from the bowl is brushed on, the tastier the wings will be.