HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice chicken breasts into 1/4 in strips; place in medium bowl. Combine soy sauce, wine, sesame oil, cornstarch and sugar in small bowl; pour over chicken breast; toss to coat. Cover: refrigerate 20 minutes or until ready to cook. Heat vegetable oil in wok(or large nonstick skiller) over high heat until quite hot. Add chicken; cook, stirring constantly, 3 minutes or until chicken begins to brown and is cooked through. Remove with slotted spoon to serving dish. Return wok or skillet to high heat; add onion, garlic and black-bean sauce. Quickly stir in green beans and bell pepper. Add 1/4 C water, cover, and cook 3 minutes or until vegetables are tender-crisp. Return chicken to wok; stir; toss over high heat until well mixed and heated through; about 2 minutes. Place in serving dish; serve immediately with rice or noodles.
In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage, and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes or until muffins test done. Sprinkle with shredded cheese and bake until melted if desired.
Put oven rack in middle of oven; set to 325°F. Construct a foil sling: Cut one 18" length foil and fold it lengthwise so that it is 8-inches wide. Fit foil into length of 9x13-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut one 14-inch length foil and, if using extra-wide foil, fold it lengthwise so that it is 12" wide; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray. Whisk together flour, salt, and baking powder in medium bowl; set aside. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat an additional 30 seconds. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs, one at time, whisking until thoroughly combined after each addition. Whisk in vanilla. Add about one third of flour mixture and fold with rubber spatula until almost fully incorporated; repeat with half of remaining flour, then all of remaining flour, folding until batter is completely smooth and homogeneous. Transfer batter to prepared baking pan; using spatula, spread batter into corners of pan and smooth surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours. For the frosting: In standing mixer fitted with flat beater, beat butter and confectioners' sugar at low speed until just incorporated, then increase speed to medium and beat until smooth and fluffy, about 1 1/2 minutes. Add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve soft, spreadable consistency. Using offset spatula, spread mint frosting evenly onto cooled brownies, cover with foil, and refrigerate until firm, about 1 hour. For the glaze: Melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes. Pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer. Cover with foil and refrigerate until firm, about 1 hour; remove brownies from pan by lifting foil overhang; cut into 2-inch squares and serve. (Store leftovers in airtight container in refrigerator).
Combine ice cubes, brandy and pineapple juice and stir. Garnish with cherry and orange slice. Serve in 2 martini glasses.
Mix the sugar, soy and garlic chili paste together. Marinate the meat in the sauce for a few hours. Dry in a low oven or a dehydrator for about 8 hours until the meat cracks when you bend it.
Cut tomatoes in half. drizzle with a little olive oil. sprinkle with basil. grind pepper over the top. I normally then pop in the fridge a while (say 30 mins) while working on other stuff as it helps the flavour develop. Cook uncut side down for around 5 minutes over low heat on BBQ plate. flip over and cook further 5 minutes with cut side down. return to original position for the last 5 minutes of cooking.
In a large bowl, combine almond flour, cocoa powder, ground coffee, baking soda and salt. In a smaller bowl, stir together grapeseed oil, agave and vanilla. Stir wet ingredients into dry and then mix in chocolate drops (or chunks). Drop dough by heaping tablespoonfuls onto a parchment lined baking sheet. Bake at 350° for 7-8 minutes. Cool and serve.
In a Dutch oven, sautee the chopped carrots, celery, and onion with the spices. Add the garlic after about 2 minutes (so they do not burn), and stir until fragrant, about 2 minutes. Add the cubed sweet potatoes and tomatoes, mix for two minutes, then add the water and milk. Simmer until the sweet potatoes are soft, about 20 minutes. Use an immersion blender to puree the stew until smooth. Add the peanut butter and okra, and simmer to desired consistency (it might splatter). Add more water or milk if it is too thick.
Cut the ham, salami and cheese into small pieces by rolling jelly-roll style, thinly slicing, and then slicing again into half moon shaped pieces. Mix in a bowl with oregano and mayonnaise. Add the onion. Add lettuce and tomato just before serving. Serve with bread slices.
Spray a 20cm round cake tin with cooking spray and line with non-stick baking paper. Preheat oven to 180 C / 350°F. Place all ingredients into bowl of electric mixer. Beat on slow until everything is combined, then increase speed to medium and beat for 3 minutes. Pour into tin. Bake for 40 minutes or until a skewer inserted comes out clean.
Place corn in an enameled pan; add water and lye. Boil vigorously for 30 minutes. Let stand for 20 minutes. Rinse off lye with several hot water rinses. Follow with cold water rinses to cool for handling. Work hominy with hands until dark tips of kernels are removed. This may take awhile. Separate the tips from the corn by floating them off. Add water to cover hominy about 1 inch and boil 5 minutes; change water. Repeat this step 4 times. Add water and cook until kernels are soft (30 to 45 minutes) and drain; saving this hot water you drain off. Pack hominy into sterile jars about 1/2 full. Add 1 teaspoon salt to each quart jar. Fill to within 1/2 inch of top of jar with water in which the corn was last cooked in or boiling water. Put on cap, screw band firmly tight. Process: using 10 pounds of pressure. Pints for 60 minutes. Quarts for 70 minutes. I used quart jars and only filled them half full with the hominy. Because during the processing, the hominy will expand.
Cook broccoli, 5 minutes, drain and set aside. Saute mushrooms and onion in 2 tablespoons butter until onion is tender; set aside. Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add salt, pepper and cheese; stir until cheese melts. Stir in mushroom mixture. Place broccoli in a lightly greased 1 1/2 quart casserole. Top with sauce, and bake at 350 for 25 minutes. Serve over rice; sprinkle with soy sauce.
Preheat oven to 350°. To prepare cake, combine first 5 ingredients, stirring well with a whisk. Combine flour, baking soda, 1/4 cup pecans, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add syrup mixture to flour mixture; stir until well blended. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. To prepare frosting, combine sugar, 2 1/2 tablespoons syrup, cream, and 1/8 teaspoon salt. Beat with a mixer at medium speed until smooth. Spread frosting evenly over cooled cake; sprinkle with 1/4 cup pecans.
I use the boiling bags of rice, it's very easy and just the right amount. Saute onion, peas and carrots in olive oil. Move vegetables to side of pan and lightly scramble the egg. Add rice and margarine and saute for 5 minutes. Add soy sauce and cook for 1 minute. Serve hot.
Heat the olive oil over medium heat in a large saute pan. Saute the peppers, onions and garlic until just cooked, about 10 minutes. While the peppers, onion and garlic are cooking, rinse the quinoa in several changes of water. Drain it well. Add the quinoa to the pan and toast it for a few minutes, just to dry it out a little. Add the remaining ingredients, stir well. Turn the heat to low, cover and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes. Season with salt and pepper to your taste. Add a little extra hot sauce if you dare! Sprinkle with fresh lime juice and serve.
Dry cucumbers between paper towels. Combine cucumbers with next 4 ingredients. Fold in sour cream. Serve on lettuce leaves.
Note: I couldn't find lemon flavored yogurt, so I used plain yogurt and added about 1/2 - 1 t lemon peel to it. Combine the yogurt, milk and vanilla pudding in a large bowl; beat until thick. Take out 1 c of cool whip for garnishing and fold the remaining cool whip in the pudding mixture. To assemble the trifle, spread half of the pudding and cool whip mixture in the bottom of a trifle bowl. Put half of the cake slices on top of the pudding mixture and top with half of the watermelon cubes. Repeat layers. Top with the reserved cool whip. Cover and chill for 2 hours before serving.
Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides. Season with salt rubbing the salt into the cuts. Cook under a preheated grill 4 minutes each side. Alternatively bbq it. Meanwhile heat a wok, add a little oil, add ginger, chilli and vegetables tossing well over high heat for 2-3 minutes. Add soy and oyster sauces, sugar, vinegar and sesame oil and bring to the boil. In a bowl mix cornflour to a smooth paste with some cold water, add to the pan and simmer until sauce thickens. Place fish on serving platter and spoon sauce and vegetables over the top.
Set one oven rack to the upper-middle position and one to the lower-middle position. Preheat oven to 450 degrees F. Line 2 baking sheets with aluminum foil. Put the sweet potato fries in a large bowl and toss with 1 T of the olive oil, 1/4 t of the chile powder, 1/4 t of the coriander and some salt and pepper. Transfer the fries to a baking sheet and bake on the lower-middle rack until the sweet potato fries start to shrivel, about 20 minutes. Meanwhile, bring a large pot of salted water to boil. Add the yucca and cook until tender, about 25 minutes, and then drain. Once the yucca is cool enough to handle, cut it into 1/4 to 1/2 inch thick fries. Place the yuca fries in the large bowl and toss them with the remaining 1 T olive oil (add more if needed to coat them) and remainder of the chile powder, ground coriander and some more salt and pepper. Transfer the yuca to the second baking sheet. Move the sweet potatoes to the upper-middle rack and place the yuca on the lower-middle rack and bake for 10 minutes. Then turn both the sweet potatoes and yuca over and bake until golden crisp, 5 to 10 minutes more. Serve accompanied by a bowl of sour cream and bowl of sweet chile sauce for dipping, if you like.
Wash the wings, pat dry and place in a large resealable plastic food bag. In a small bowl, combine the tequila, orange juice concentrate, lemon zest, lemon juice, garlic, cumin, black pepper, salt, and cilantro. Pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight. Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium-high. Drain the wings, discarding the marinade. Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes. To bake: Preheat oven to 375 dg. and bake on cookie sheet for 45 minutes, turning once after 25 minutes, or until brown.
In a bowl, mix the cumin, dried oregano and salt. Add a drop of olive oil to moisten the mix, then rub it over the chicken pieces, making sure all the surfaces of the chicken are coated. Leave for as long as you can, preferably overnight. Heat a tablespoon of oil in a large, heavy-based metal casserole dish and put the chicken pieces in skin side down. Cook for 6-7 minutes on each side, until they are well bronzed. Lift the pieces out and put to one side. Turn the heat back up, toss the lardons, onion and garlic into the hot pan and give it a good stir. After 5 minutes, add the pepper and vinegar. Stir well for a minute before tipping in the rice. Season and mix in the black beans. Nestle all the chicken pieces into the rice, cover with chicken stock and put the lid on. Bring to a simmer, then turn the heat down immediately to the lowest setting. After 25 minutes it should all be ready (but always test the rice to make sure). Turn the heat off and let it stand with lid on for a further 5 minutes. Serve straight from the pan.
Use 2 1/2- to 2 3/4-inch heart-shaped cookie cutter coated with cooking spray to cut out heart from each KELLOGG'S(R) POP-TARTS(R) FROSTED CHERRY toaster pastry. Use white frosting to write the words "Be Mine" on each.
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide cooked asparagus among 4 individual serving plates. Sprinkle with grated Parmigiano-Reggiano cheese. In a medium-size frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break the yolks). The eggs should be hot enough to slightly melt the grated parmesan cheese If the butter hasn't already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs. Season with salt and freshly ground pepper. Serve immediately.
Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°. Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container. Yield: about 2-1/2 pounds.
In a large pitcher, mix together the first 4 ingredients. Cover and refrigerate for several hours or overnight. Just before serving, add the club soda and plenty of ice cubes. Serve very cold garnished with a slice of fruit. Note: if using a punch bowl, float the various fruit on top.
FOR THE STEAKS: Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture. Pour oil into a 12-inch skillet; heat to 360° (use a candy thermometer to measure the heat of the oil). Fry steaks 3 to 4 minutes. Turn and fry 2 to 3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet. FOR THE GRAVY: Whisk together remaining 4 cups milk, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add 1/4 cup flour to drippings in the skillet and cook over low heat for 2 to 3 minutes. Add milk mixture to roux in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired.
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375° for 22-28 minutes or until golden brown. Remove from pan to a wire rack to cool.
Blend milk and half the quantity of the ice-cream. Add pineapple and 4 mango pieces. Take 2 tall glasses. Pour grenadine syrup in them. Add 2 slices of fresh mango to each glass. Pour prepared milkshake into the glasses. Top off with a scoop of the remaining ice-cream. Serve chilled.
In a skillet, stir flour into the turkey drippings. Cook and stir until brown. Stir in water and Wylers chicken flavored bouillon granules. Cook and stir until thickened.
Melt butter in a saucepan over low heat, stirring just until melted. Remove pan from heat, and add 1 cup white chocolate morsels. (Do Not Stir). Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8" square pan. Bake at 325 for 20 minutes or until light golden brown. Melt 1/2 cup cherry preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together coconut, remaining while chocolate morsels, and remaining half of batter; spread over melted cherry presreves, spreading to edges of pan. Sprinkle batter with 1/2 cup sliced almonds. Bake at 325 for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars. Note: To freeze, tightly wrap baked bars in aluminum foil. Place in a large zip-top plastic freezer bag; seal bag, and freeze up to 2 months. Let thaw at room temperature before cutting. Additional note: Various flavors of preserves can be used.
cut vanilla bean in half lengthwise. Scrape seeds into a small bowl, discard bean (or place in a container of sugar for a very pleasant vanilla scented sugar) Add sugar, and stir well. Place plums in a 1 quart baking dish, add sugar mixture and lemon juice, tossing gently to coat. Dot with margarine, cover and bake at 400f degrees for 20 minutes or until plums are tender, stirring once.
Heat a tablespoon and a half of oil over medium heat in a large dutch oven. Place chicken in dutch oven and brown about 4 or 5 minutes per side. Remove and set aside. Place onion, pepper, and carrot in pot and saute 4-5 minutes. Add garlic and saute 1 minute. Deglaze pan with can of El Pato and bring to simmer. Add the two cans of rinsed hominy, and add three cups of chicken stock. Bring to simmer and lower heat. Cook for 30 minutes then add spices and masa. Add your favorite hot sauce or a chipotle pepper if you want more heat especially if you used a bell pepper. Cook another 15 minutes or until soup has thickened. Serve with a dollop of sour cream and some minced cilantro if you want.
Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth. Next morning, while waffle iron is preheating, beat egg whites until stiff. Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff. Fold in beaten egg whites and bake in waffle iron as per manufactures directions. Place on wire racks to cool completely before packaging and freezing. To reheat, toast in toaster oven to desired degree of crispness. Please note that the cook time does not reflect the overnight proofing of the batter.
Mix all ingredients EXCEPT nuts in heavy saucepan. Cook to soft ball stage on a candy thermometer, then 1 more notch. Remove from heat and add nuts. Stir for 2 minutes. Pour into greased 8x8 dish.
Preheat oven to 350. Grease an 8x8 baking pan with cooking spray. on a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Spread mustard onto each rectangle and top with sliced ham and cheese. Starting with one short side, roll up each rectangle. Pinch the edges to seal. Cut each roll into 5-6 slices. Place cut side up in baking pan. In a small bowl, whisk together melted butter, garlic powder, and parsley. Brush over pinwheels, and sprinkle poppy seeds on top. Bake for 12-15 minutes, or until the rolls are golden.
Wash the trotter and parboil for about 10 minutes. Scrape the skin to remove any hairs and dirt. Place the trotter and peanuts in a deep pot and add sufficient water to cover. Bring to a boil and lower heat to simmer for more than 2 hours or until trotter and peanuts are soft and tender. Add salt to taste before serving.
Grease or spray 2 large pie plates. Cut rhubarb in 1 inch chunks. Scatter rhubarb in pie plate. Melt butter. In large bowl put the eggs, butter, flour, milk, sugar, and vanilla. Mix with a mixer or blender till mixed. Pour over rhubarb. When it's baked the crust will be on the bottom, custard in the middle, and rhubarb on top. Bake for 1 hour 10 minutes at 350°.
Equipment: 12-inch cast iron skillet. Kitchen torch. Preheat oven to 375 degrees. In a medium bowl, whisk to combine the flour, graham cracker crumbs, salt and baking soda. In a large bowl, whisk to combine the melted butter, granulated sugar, light brown sugar, eggs and 1/4 cup peanut butter. Add the flour mixture and stir to combine then fold in 1/2 cup Reese's pieces and 1/2 cup marshmallows. Transfer half of the dough into a 12-inch cast iron skillet and spread to make even. Smooth over 2 cups peanut butter and top with 2 cups mini marshmallows. Top with remaining dough and sprinkle over remaining 1/4 cup Reese's pieces, 1/2 cup mini marshmallows, graham cracker pieces and mini chocolate candy bars. Bake cookie for 35-38 minutes. Drizzle remaining 1/4 cup warmed peanut butter over the top and sprinkle over remaining Reese's pieces. Mound 1/2 cup marshmallows in the center of the cookie. Use a kitchen torch or broiler to toast, about 1 minute. Let the cookie sit for 10-15 minutes, then slice to serve.