HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicen is tender. Stir occasionally and add more water if necessary. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator.
Preheat the oven to 375°F. Boil water. Drop the wonton wrappers in one at a time and bring water back to a boil. Boil for about a minute and a half then drain carefully and return wrappers to pot. Fill pot with cold water. Brush a cookie sheet with oil. Carefully lift wrappers from water shake off as much water as you can and arrange on sheet. (NOW you know why we used cold water don't you?). Place 1 1/4 tbsp of sugar into sieve and top wrappers. Cook for 16 to 18 minutes. They should be nicely browned, crisp and glazed. Now remove wrappers from sheet to a cooling rack carefully with thin spatula. Mix the lemon rind, lemon juice, peach preserves, and rum in a bowl large enough to hold the bananas. Peel the bananas, first cut them in half crosswise, then into 1/3-inch lengthwise slices. Add them to the bowl, and mix gently to coat the banana slices with the sauce. When you go to serve place a wonton crisp on each of the four dessert plates then divide the banana mixture among the plates, spoon on top of the crisps. Place the remaining wonton crisps on top of the bananas, sprinkle the remaining teaspoon of sugar on top. Serve immediately.
In a large Dutch oven or heavy bottomed pot, heat the oil to 325 degrees F. Lay the eggroll wrapper strips on a cutting board. Top with 1-ounce each of crabmeat and seaweed salad. Place each shrimp on a wooden skewer and lay on the filled wrapper. Wrap the shrimp tightly in the egg roll skin, sealing the end with egg wash. Dredge each wrapped shrimp in flour, then in the egg wash again and finally in the mixture of shredded coconut, sesame seeds and bread crumbs. Deep-fry each skewer until they are golden brown and the shrimp are cooked through, 3 to 5 minutes. Serve with sweet and sour sauce and mango chutney for dipping.
In saucepan, heat soup and milk to boiling. Stir in vegetables and return to boiling. Reduce heat and simmer 15 minutes. Cook noodles in water according to package directions and drain. Add seasoning packet. Top warm noodles with soup mixture.
In a big mixing bowl, add the first 4 ingredients; stir just until dry ingredients are moistened. Press mixture into the bottom of a greased 13x9 inch baking dish; set aside. In another mixing bowl, add the cream cheese, 2 eggs, and 1 cup powdered sugar; beat using an electric mixer on medium speed until blended. Gradually add in remaining powdered sugar; beat after each addition. Pour mixture over chocolate crust, spread evenly. Bake at 350° for 40 minutes. Cool on wire rack; cut into squares and serve.
Simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend. Saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes. Layer the following (about 1/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce. Repeat layer reserving a little bit of sauce. Top with 3rd tortilla. Top with remaining sauce and cheese. Cover with foil. Bake at 350 for 45 minutes. Uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown. Cut into 6 servings.
Cook potatoes until tender. Melt butter in a medium size saucepan over medium heat. Add onions and celery. Cook, stirring frequently, for 7-8 minute or until tender. Add finely chopped potatoes to onion and celery. Combine evaporated milk and flour in small bowl until blended; add to vegetable mixture. Stir in half & half, clams with juice, water, salt, pepper and crumbled bacon. Reduce heat to medium-low; cook, stirring frequently, for 15-20 minute or until creamy and lightly thickened.
In a large Dutch oven, brown the ground beef. Add the onion and cook for 5 minutes. Add the water and stir in the celery, potatoes, carrots, salt, 4/S, pepper, basil, bay leaf, and thyme. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cooked barley and cook for another 5 minutes.
Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar. (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR. Continue to boil. Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour. Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER! Return pan to the heat and continue stirring to dissolve the caramel in the water. Set aside to cool. Peel all the oranges, setting the peel of one aside. (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce. Chill well. Cut the served peel into matchstick-sized pieces and cook until tender in boiling water. Refresh in cold water and drain. Sprinkle half the cooked zest over the oranges in the bowl and stir. Serve each chilled orange with the sauce and garnish with additional zest. Serves 6.
Trim all fat from bear steak and cut into 2-inch cubes. Sear meat on all sides with salt pork in a heavy fry pan. Place meat in casserole. Add rest of ingredients to fry pan and bring to a boil, stirring constantly. Pour sauce over meat in casserole. Cover and bake for at least 2 hours in a 325F oven, stirring occasionally until meat is tender.
Directions:. Pre-heat oven to 350°. Pour milk and butter into a medium sauce pan and heat over a low flame. Slowly add each kind of cheese (except 1 oz of Sharp Cheddar and a 1/2 oz of Blue Cheese) and allow it to melt. Be sure to cook over a low flame and stir constantly to prevent clumping and sticking. While the cheese is melting, in a separate pot, cook the macaroni according to the directions (do not overcook) with a dash of salt and 1 tablespoon of olive oil. Drain macaroni and pour 1/2 into a large baking or casserole dish. Add salt and pepper to taste then slowly add half of the cheese/milk mixture and stir together thoroughly. Pour remaining macaroni and cheese/milk mixture into the a 2 quart baking dish and stir well. Sprinkle remaining Sharp Cheddar and Blue Cheese on top of the macaroni and place in the oven. Bake until a light golden brown (approximately 20 - 30 minutes). Let stand a half hour and serve. You have just died and gone to heaven!
Butter an 8-cup baking dish. Saute' chorizo in heavy skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to paper toweling to drain. Whisk next 5 ingredients in large bowl. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro, and chorizo. Top with 2 bread slices. Pour remaining egg mixture over and sprinkle with remaining cheese. Cover; chill overnight. Preheat oven to 350 degrees. Bake Strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes or so befoe serving.
Combine the flour, buckwheat flour, zucchini, cherries, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Make well in the center of the mixture for the liquid ingredients. Combine the buttermilk, oil, honey and egg and add to dry ingredients, stirring together just until moistened. Stir in the chopped nuts. Divide the batter evenly among muffin cups coated with cooking spray. Bake at 375°F for 20 minutes. Remove from pan immediately. Let cool on wire racks.
Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear. In large heavy skillet, melt butter over medium heat. Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender. Add whisky; cook, stirring, until almost all the whisky has evaporated. Add cream; increase heat to high. Cook, stirring, for 1 minute, until cream has reduced and thickened a little. Remove from heat; season with salt and pepper to taste.
Preheat the oven to 350 degrees. Brown the beef in a large frying pan. Salt & pepper to taste. After the beef is done, drain the excess grease & then place back into the pan. Turn the heat onto low, add the pizza sauce & parmesan cheese, cook for 5 more minutes. Place the hamburger buns halves on a large baking sheet. Spoon the beef onto the halves & top with cheese. Bake in the oven until the cheese is melted. (I like the bottoms a little crispy so I cook it a little longer.). Variations: If you like veggies you could add onions & peppers to the beef while it is browning or top with mushrooms.
Place ingredients in a zip top bag and refrigerate for 4-6 hours. Heat grill and cook meat; brush with marinate while cooking. Bring marinade to a boil. Thicken slightly and serve with the meat.
Bake @ 350' for 60 minute In medium bowl pour boiling water and baking soda over dates, stir well, Reserve 1/4 cup liquid, allow mixture to cool. Stir eggs into cooled date mixture. In large bowl combine brown sugar and oil, sift in whole wheat flour, salt and baking powder;, mix throughly. Add bananas blended with reserved date water, then add date egg mixture, vanilla, banana flavorings and walnuts. Mix well. Pour into 2 well buttered loaf pans (4 1/2"x8 1/2"). Bake 60 minutes @ 350' or til tooth pick inserted in center comes out clean. Cool before cutting.
Mix the garlic, ginger, lemon juice and soy sauce in a large, sturdy, sealable plastic bag. Slice the chicken breasts into one-inch slices. Place the chicken in the marinade and refrigerate over night. Melt the apricot preserves in a small saucepan until smooth. In a small serving bowl, mix the mustard and hot water until smooth. Blend the apricots and lemon juice into the mustard mixture and garnish, if desired. Set aside to cool. Mix the ground almonds and sesame seeds. Heat about two inches of the oil over medium heat in a large skillet to about 350 degrees. Dip the chicken pieces into the almond-sesame mixture and deep fry several at a time until golden brown on each side, about one minute. If they brown too fast, remove the skillet from the heat for a few minutes and reduce the heat. Drain the chicken thoroughly on paper towels before serving hot with the dip.
Heat 1 tablespoon of the oil in a large frying pan or wok, and pour in the eggs. Cook the eggs as a flat omelette, turn and cook the other side. Remove the omelette from the pan, cool slightly and chop into small pieces or strips. Heat the remaining oil in the pan, add the onion and stir-fry until it becomes transparent. Add the ham and stir-fry a minute more. Add the rice and peas and stir-fry for about 4 minutes, or until heated through and slightly golden. Stir in the omelette, spring onion, soy sauce and prawns; cook for 1 minute. Serve immediately.
Heal oil in a medium-sized pot over medium-high heat. Add sausage, onion, red pepper, celery and seasoning; cook, stirring occasionally, until browned, about 5 minutes. Add broth and 1/2 cup water. Bring to a boil and stir in rice. Reduce heat to medium-low; cover and cook until rice is tender, about 15 minutes. Stir in beans; cook, uncovered, until heated through, about 2-3 minutes.
cook the rice following your normal method. In a large pan soften the onions in the olive oil until a good colour is achieved. Add the mince and cook until coloured. Add the spices (mint, oregano, salt, pepper, cinnamon and garlic) stir in well and cook for a minute. add the veg stock and again stir in well. add the hot water making sure you get all the stuck bits from the bottom of the pan. Cook down on a medium heat until the mix is almost dry again. Add the cooked rice and stir well. Add the freshly chopped parsley and stir in. Cook until dry (so no puddles of liquid are there, but is still moist). Cut the peppers in half through the middle (ie through the stalk) and remove seeds and internal bits. Fill each half with the mix. Cover with the grated cheese. Roast in the oven until soft - takes about 30-40 minutes at 200°C. Serve hot by themselves as a starter, with chips and salad for a main course or even work well on a plate as part of a buffet.
Boil the cubed potatoes with the finely chopped onion. When they are done, strain, reserving the cooking liquid. Mash thoroughly or rice the potatoes and thin with enough of the cooking liquid to make a soup of the consistency you prefer. Add salt to taste and bring back to the boil. Mix the sour cream or yogurt with the flour. Add it to the soup, stirring constantly. Let boil for a minute or two, add the chopped parsley and butter. Serve with toast.
Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it (I sometimes just microwave). Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk a little at a time and cook for a minutes or two more, until thickened and smooth. Off the heat, add the pepper jack, cheddar, salt, and pepper. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish. Slice the tomato and arrange on top with the jalapenos. Melt the remaining 2 tablespoons of butter, combine butter with bread crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top. If you want it more browned, try broiling ti for 2 minutes at the end.
Cook pasta till al dente, drain and toss in a little olive oil and place in a warmed serving dish. Melt the butter and add the cream, heat until just boiling. Add the caviar and stir. Warm through for about one minute. Add the cooked prawns or shrimp and warm through. Add the sauce to the pasta, sprinkle over the black pepper and grated parmesan to taste. Serve with a simple green salad.
Cook pasta al dente, according to package instructions. In a medium saucepan melt butter over medium heat. Add flour, stirring until smooth. Add milk slowly, stirring constantly until it is boiling. Remove from heat and add cream cheese. Return to medium heat, stirring until cheese is melted. Stir in salmon and dill. Add salt and pepper to taste. Toss with fettuccine and serve.
Using the amounts required for the recipe you wish to make. Mix 1 part balsamic, 1 part rice wine vinegar and 3 parts water. Use in recipe as required.
Combine the first 4 ingredients in a small saucepan; stir well. Cook over medium heat until the jelly melts, stirring constantly. Remove sauce from the heat; keep warm. Combine the salt, garlic powder, and 1/2 tsp chili powder, stirring well. Sprinkle over the cornish hens. Grill over medium coals for 45 minutes; turn occasionally. Baste with the sauce and grill an additional 15 minutes. Turn and baste frequently with the remaining sauce. Let stand 10 to 15 minutes before slicing.
Heat oven to 350°F. In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour, baking soda, and salt; add to the creamed mixture. Stir in candy bars. Drop by rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake for 10 minute at 350°F or until edges are lightly browned. Immediately remove cookies to wire racks to cool.
Put oven rack in middle position and preheat oven to 350°F for baking crust. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well,. add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). orce filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours. poon filling into crust and chill pie, loosely covered, at least 6 hours. For whipped cream. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie. Pie (without topping) can be chilled up to 1 day.
Preheat oven to 400. Sift together dry ingredients into a large bowl. Grate butter into dry ingredients and combine in 2 or 3 batches. Add buttermilk and mix until mixture is all crumbles. Hand knead/fold until all remaining dry ingredients are combined into a single ball. Turn out dough ball onto a floured surface and roll out into a rectangle approximately 1/2" thick. Fold thirds , rotate 1/4 turn and repeat until dough has been rolled and folded 5 - 7 times. Roll out final time 1/2" and cut biscuits. Place on baking tray (optionally, brush top of biscuits with melted butter) and put in oven for 15 - 18 minutes until golden brown on top.
Preheat oven to 375°F Butter an oven-proof casserole or round souffle dish. In a medium saucepan, combine milk and cornmeal over medium-high heat. Bring to a boil, whisking rapidly and constantly, until very thick (@ 5 min). Season with salt and pepper. Pour into a large bowl. Add the corn, chives, and the 2 tbsp of butter. Season again with salt and pepper and stir to combine. Add the egg yolks one at a time, stirring after each addition. In a separate bowl, beat the egg whites and a pinch of salt using a hand-held mixer until stiff peaks form. Fold meringue mixture into the cornbread mixture. Pour the cornbread mixture into the pan and spoon with a spatula. Bake 35-40 minutes. The spoon bread should be puffed and risen with a golden brown top and the insides should be firm and moist. Serve immediately.
Preheat the oven to 350. Coat the bottom of a 7x11-inch or 9-inch square baking dish with cooking spray. In a food processor, combine the breadcrumbs, butter and parmesan. Pulse on and off until the butter is completely and evenly blended into the crumbs. In medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender, 8-10 minutes. In a medium bowl, beat the egg yolk. Reserving the cooking broth, drain the pasta. One tablespoon at a time, beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well. Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the bread crumb mixture. Bake for 16-18 minutes, until the crumb topping is nicely browned. Italian-Ish Macaroni Gratin: Add 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano to the breadcrumb. Increase the broth to 4 1/2 cups. Omit the nutmeg. Add 1/3 cup slivered sun-dried tomatoes when you cook the pasta. Add 1/2 cup minced fresh basil when you toss the pasta with the egg yolk. Use 1 cup cheddar and add 3/4 cup provolone. Healthier Macaroni Gratin: Reduce the breadcrumbs to 1 cup. Use 4 teaspoons olive oil instead of butter. Use reduced-sodium broth. Use 1 1/2 cups whole wheat macaroni . Add 1 cup cut green beans to the pasta for the last 5 minutes of cooking. Use reduced-fat cheddar. Turkey & Mac 'N' Cheese Casserole: Reduce the broth to 2 cups and the macaroni to 1 cup. Use a whole egg instead of an egg yolk. Beat 3/4 cup plain lowfat yogurt into the egg along with the 1/4 cup broth. Toss the macaroni with the yogurt mixture and 1 cup diced roast turkey, 1 cup peas and 1/4 cup minced chives or scallion greens. Layer with cheese and top with breadcrumbs as in the original recipe. Mexi-Mac: Add 1/2 teaspoon cumin to the breadcrumb mixture. Omit the nutmeg. Add 1/2 cup minced Cilantro when you toss the drained pasta with the egg yolk. Use pepper jack instead of cheddar.
In a pan cook water, sugar, ginger and zest until sugar dissolves, simmer 5 minutes more. Remove from heat let sit over night in refrigerator. Strain, one hour before placing in ice cube trays, and freeze. (Won`t be totally frozen). Combine everything in blender, pack with ice and blend till smooth. Serve in chilled glass of your choice thats been dipped into Plain, Citrus, Vanilla or Cardamom Flavored sugar recipe #53026. I like Margarita glasses for this drink. Garnish with a mango slice.
Spray a 9" square pan with Pam or what have you. Place two tablespoons of melted butter in pan, add brown sugar and on top of that hot water, then add your nuts. Separate the biscuits. Roll each one first in melted butter, then roll in the cinammon sugar mix. Place in pan standing up. When you have finished all the biscuits, pinch them so they sit tightly in a circle in the pan. Pop into a 400 degree oven and bake for 22-25 min. When done immediately flip upside down onto a plate and enjoy!
In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan. To drippings in pan, add stew meat and cook until well browned. Stir in one cup water, wine and next six ingredients; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally. Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain. Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened. Add onions, mushrooms, frozen peas and olives and cover. Cook 10 minutes or until peas are fork tender. Serve and enjoy!