HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes. Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes. Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes. Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.
Mix ingredients all together. Form into 1-inch balls. Saute until brown in 2 T oil over medium heat.
In a saucepan, combine sugar, flour, and salt; stir in milk and mix well. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes. Remove from the heat. Stir a small amount of cream mixture into egg yolks; return all to saucepan. Cook for 2 minutes, stirring constantly; remove from the heat. Add butter and vanilla; mix well; allow to cool slightly. Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas. Cool; before serving, garnish with whipped cream or Cool Whip and bananas. Refrigerate any leftovers.
Blend ice, coconut, pineapple juice, ice cream, pina colada mix, and rum. Blend until smooth. Swirl raspberry puree in line in glass. Pour in drink. Top with garnishes.
Chop candies in food processor until crushed but not ground. With electric mixer, beat 1 1/2 cups cream, 1/4 cup sugar, vanilla, and peppermint extract in large bowl until soft peaks form. Fold crushed candy into peppermint cream. Spread 1 tablespoon peppermint cream on chocolate wafer. Top with another wafer and repeat 4 more times to produce stack of 6 wafers with cream in between each cookie. Make 6 stacks, each with 6 wafers. Spread 1 tablespoon peppermint cream on top of 5 stacks, leaving 1 stack plain. Place cookie stacks on sides and put them together end to end, making one 16-inch log. A plain stack without cream on top wafer should be placed at end. Wrap log in plastic and freeze until firm, at least 5 hours. With electric mixer, beat remaining cream, remaining sugar, and cocoa in large bowl until stiff peaks form. Cut thin piece diagonally from one end of frozen log and discard. Cut 2-inch piece diagonally from other end of frozen log and set aside. Transfer frozen cake to serving platter and spread all but 1/2 cup cocoa cream evenly over the log. Press reserved 2-inch piece on top of log to make bump, placing it several inches from one end of log. Cover bump with remaining cocoa cream. Drag tines of fork down length of log to simulate bark. Freeze until firm, at least 3 hours. Let stand at room temperature for 20 minutes before serving.
Make the dressing by whisking the vinegar and cream with a little seasoning,and the sugar, then gradually whisk in the oil and crumble in the cheese. Cut the lettuces into wedges lengthways and arrange on a plate. Drizzle over the dressing and scatter on the green onions.
In a large, heavy-bottomed (preferably non-stick) pot, heat the olive oil and vegetable oil until hot but not smoking. Add the potato slices, onion and about 1/2 teaspoon salt. Lift and turn the mixture frequently. The potatoes will soften as they boil in the oil but should not brown. Cook until the potatoes are soft (not mushy) and are easily cut with a knife. While the potatoes cook, crack the eggs into a large bowl and beat with 1/2 teaspoon salt until frothy. When potatoes are soft, remove the mixture with a slotted spoon to drain the oil and add to the beaten egg. Gently push down the mixture until it is submerged and let rest 15 minutes. Before cooking the tortilla in the skillet, make sure that you have a plate that is larger than the skillet! It may be easier to make 2 smaller tortillas than one large one. You will also need a lid for the skillet. In a non-stick (very important to use non-stick!) skillet, heat 1Tablespoon oil (you can use the leftover oil from the pot) until quite hot. Slide in the egg/potato mixture and push down to fill the skillet. Shake the pan, lower the heat to medium high and cover with a lid. Shake the pan to prevent sticking. When it starts to brown on the bottom (lift gently with fork to check), cover the skillet with a plate and flip the tortilla onto the plate (first flip is best done over the sink). Slide tortilla back into skillet and cook on the other side in the same manner. Lower heat to medium and continue to flip 4-5 more times until tortilla is cooked through - 15-20 minutes. Before serving, I press a paper towel onto both sides to absorb excess oil. Serve with sliced baguette.
In a skillet over medium heat, add oil and let it heat up a bit. Add in onion and garlic; stir/saute for 5 minutes or until tender. Add in rice and cook/stir 1 minute longer. Add in tomato sauce, lemon juice, oregano, sugar, salt, and pepper; stir to combine. Transfer mixture to a 2-quart casserole dish that has been lightly sprayed with non-stick cooking spray. Add in chicken and broth; stir to combine. Cover and bake in a 350° oven for ABOUT 1 hour or until the liquid is absorbed. Sprinkle with feta cheese and olives. Let rest 5-10 minutes before serving.
In large pot or dutch oven, cook bacon over medium-high heat 4 to 6 min until browned. Place on paper towel-lined plate. Drain all but 1 tablespoon of the drippings from the pot. Cook onion, red pepper, and green pepper, for 5 minutes or until crisp-tender. Return the bacon to the pot. Stir in 2 cups of the corn, chicken, potatoes, mushrooms, salt, cayenne pepper,and black pepper. Add 4 cups of water or enough to cover. Partially cover pot and bring to a boil. Reduce heat to low; cook for 30 minute. Meanwhile in blender or food processor, blend remaining 1 cup of corn and 1 cup of the half-and-half until almost smooth. Just before serving, stir the pureed corn mixture and remaining half-and-half into the soup bring just to a simmer. (DO NOT LET BOIL SOUP WILL CURDLE).
Combine lentils, turmeric and stock in a saucepan. Bring to a boil then reduce heat, cover and simmer for 20 minutes. When lentils are ready (or just before) In a large pan heat , stir fry cumin, ginger, and cayenne for a few seconds then add lentils. Stir to combine. Add lemon juice and coriander. Stir gently. Lay the Swai atop the lentils, cover the pan, and cook on low heat for 10 minutes, turn the fish and cook for 10 minutes more. Absolutely not necessary, but we serve this over chopped cabbage and use a little bit of sauce similar to that on a fish taco (with non-fat yogurt as a substitute for mayo). When I have found our perfect combo, I will amend this recipe to add it.
In large bowl, combine tamari sauce, ginger and garlic powder. Cut chicken into bite size chunks and marinate in tamari mixture while preparing other ingredients. In another bowl, combine flour, almonds, salt and pepper and mix well. Heat oil in large skillet or wok on high heat. When oil is hot, coat the chicken pieces with the flour mixture and add to pan/wok. Reduce heat to medium. Cover and cook until chicken is done, stirring often (about 20 minutes). Serve over brown rice.
In a blender puree the vinegar, soy, water, ginger, garlic, and sugar. Add peanut butter and oils blend. You can add hot pepper sauce to blender or just top the dish with pepper flakes. Depends on how much heat you like! Or both! Add sauce to cooked pasta and broccoli stir together. Add pasta water if needed to thin sauce. Top with the finely sliced cucumber.
Crumble beef into skillet. Add onion and fry until brown. Stir in 2 cans beef ravioli. Heat until bubbly. Add 1 1/2 cups of mozzarella cheese to top of meal. Heat until melted. Serve warm.
Make the Rolls: Soak the cabbage in hot (boiling) water to soften (or freeze and thaw). Mix all other ingredients together. Separate the leaves from the head of cabbage carefully - you don't want them to rip. Cut out the bottom portion of the thick, central rib of each leave (but not too much). You're going to roll the cabbage leaves around the stuffing. Roll a portion of the meat mixture in each cabbage leaf. I roll up from the bottom (one fold), then the sides, and then the remainder of the leave from the bottom toward the top. For the Sauce: Saute the onions in a large pot. Add apricots, prunes, raisins, lemon juice, one can sauce, 15 oz water, and brown sugar. Simmer 1 hour. Preheat oven to 275 about 15 minutes before the end of the one-hour simmer. Cook the rolls: Add the cabbage rolls to the sauce. Cover with the second can of sauce and 15 oz water. Dice any remaining leaves of cabbage and add to sauce. Bake for 2 hours. Add additional lemon juice to taste.
Wash and dry apples; remove stems. Insert wooden sticks into stem end of each apple; set aside. Combine next 4 ingredients in a heavy saucepan; mix well. Cook over medium heat until mixture reaches 295 degrees (candy thermometer), stirring occasionally. Remove from heat; stir in food coloring. Quickly dip apples into mixture; allow excess to drip off. Place apples on a buttered baking sheet to cool.
In a saucepan, mix brown sugar, cornstarch, cocoa powder, coffee and salt. Add slowly soy milk and bring to boil at medium heat. Reduce heat and let simmer for 1 minute or until thicken. Remove saucepan from the heat. Add chocolate and stir until melted. Add vanilla and stir. Spread pudding in 4 individual serving dishes. Cover the surface with plastic wrap and put in the fridge for at least 4 hours.
Place the cream cheese in a large, covered bowl and allow to soften at room temperature while preparing the other ingredients. Lay several pieces of ham on a cutting board and slice into 1/2" strips. Turn the cutting board and slice again, forming small squares. Set aside in a medium bowl or on a plate and separate the squares. Repeat with the rest of the ham. Slice the bunch of green onions into very thin rings. When the cheese is softened, add in the Worcestershire sauce, garlic powder, green onions (add all or just enough for your preference), and 1/2 of the ham. Mix together well until ingredients are uniformly distributed. Using a large piece of plastic wrap, shape the cream cheese mixture into a ball. Roll the ball in the remaining ham pieces (faster) or manually press the ham squares into the cheese ball (prettier). Place on a plate and wrap in plastic wrap. Allow to chill for a few hours or overnight before serving. Serve with crackers, vegetables or crusty bread.
Spray a large saucepan with non-stick cooking spray. Saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.
In a large skillet, heat the oil and cook chopped onion and garlic until transparent. Add chicken cubes and cook over medium heat until browned. Add the zucchini, eggplant, green pepper and mushrooms. Cook for an additional 2 minutes. Then add the tomatoes, stirring carefully. Add the Italian herbs seasoning, salt and pepper to taste. Simmer uncovered for about 10 more minutes until chicken is done and vegetables are crispy and fork tender, but not overcooked.
Butter an 8-inch square pan. Lightly dust work surface with powdered sugar. Fold marzipan in half and press into a flat square. Roll into a 9" x 9" square. Using the bottom of the pan as a template, cut out square of marzipan to match pan dimensions. (Don't worry if it's not perfect.) Set aside. In a double boiler (or in a bowl over a pan of barely simmering water) combine white chocolate chips, 1/2 cup condensed milk and 3 tablespoons butter. Stir until chips are melted and mixture is well blended. Pour into pan. Immediately top with the marzipan square, lightly pressing into chocolate. In the same double boiler (or in a bowl over a pan of barely simmering water) combine semisweet chocolate chips, remaining can of condensed milk and 3 tablespoons butter. Stir until chips are melted and mixture is well blended. Spread over marzipan layer. Cover and refrigerate 3 hours. (As a side note, I think it's great to make yourself a cup of hot tea with the boiling water from the double boiler, instead of just dumping it.). Just before serving, cut into 1 inch squares.
Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery. Add to sugar. Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup. Add lemon juice and butter if using. Bring to a full rolling boil over high heat. When stirring it still is boiling. Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat. Ladle into prepared jars. Wipe rims and secure with lids and screw bands. Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes. Remove jars keeping upright. Place in a draft free place on a towel to cool completely. Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label. Good for 1 year if stored in a cool dry dark pantry.
Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute. Add mirin, soy sauce, and salt (omit salt if making ahead; see note, below) and simmer, stirring, 15 seconds. Transfer marinade to a bowl and cool to room temperature. Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour. Put oven rack in upper third of oven and preheat oven to 350°F. Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice. Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total. Remove bread from oven but leave on baking sheet. Immediately increase oven temperature to 475°F. Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely. Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes. Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board. Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total. Cut each strip into 4 pieces. Serve toasts warm or at room temperature. note: Shrimp can be marinated (without salt in marinade) up to 4 hours. Stir in salt before proceeding.
Mix all ingredients well. Place in container with lid or 9x13 inch pan covered with foil. Freeze. Let thaw 15 minutes before serving.
Cut fish into serving-size pieces. Beat egg in small shallow bowl. Combine remaining ingredients in second shallow bowl. Dip fish into egg and then into crumb mixture, coating completely. Place on foil-lined baking sheet tucking tail under if needed. Bake at 450 degrees F oven for 6-8 minutes or until fish flakes easily with fork.
In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour. Spray a large 12 cup bundt pan with cooking spray and add 4 tbs melted butter and 3/4 cup brown sugar to the bottom of the pan. With a tablespoon strain 5 heaping tbs of the fruit mixture and add to the sugar mixture in the bottom of the pan. In an electric mixer blend flour, sugar, salt, baking powder and diced butter on low speed. When blended continue mixing and add the 4 eggs one at a time. Follow with the sour cream, vanilla and oil. Add the remaining fruit mixture (including the liquid), the lemon zest and coconut and blend well. Pour the batter into the bundt pan and bake in a preheated oven at 325 degrees for 1 hour. Check for doneness with a wooden pick. Remove from oven and let cool for 10 minutes. For the glaze: In a small pan on the stove, mix butter, granulated sugar and rum and bring just to a boil. Spoon the glaze onto the cake until it is completely absorbed. Cover with plastic wrap and let sit overnight. Before turning out the cake onto a serving platter, warm it in a 325 degree oven for 10 minutes to loosen the sugar mixture at the bottom of the pan. The cake will be very delicate.
Pre-heat oven to 350 degrees. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet. Make glaze and roast pork: Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.). Make vinaigrette while pork roasts: Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified. Prepare salad ingredients while pork stands: Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices. Assemble salad: Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.
Toss meat in seasoned flour and nutmeg. Melt butter in a saucepan and saute the garlic and onion. Add meat and brown well. Stir in the mushrooms. Combine tomato paste, stock and wine and stir into meat. Cover and simmer 1/2 hour. Add sour cream, DO NOT BOIL. Serve over buttered noodles.
Make the starter: Using the starter ingredients listed above, combine water and yeast in medium bowl. Stir to dissolve yeast. Add flour and stir until thoroughly mixed. Cover with a cloth and let rest at room temperature for 30 minutes before using in the dough. Make the dough: Using the dough ingredients listed above, combine the water, honey, and yeast in the bowl of a heavy duty stand mixer. Stir to mix thoroughly. Add shortening, flour, salt, and starter. Mix ingredients on low speed, with the mixer, until the dough is smooth and elastic (this usually takes me about 8 - 10 minutes). To test it for elasticity, I pinch off a piece of dough, and stretch it between both thumbs and my fingers into a square. If the center stretches and becomes thin (like a windowpane) it's perfect. If the dough breaks easily instead of stretching, it's not ready yet. When ready, remove dough from mixing bowl. Divide the dough into two halves. Form each into a smooth ball. (You can wrap and freeze one of the loaves at this point.) Place the dough on the counter, or in a proofing basket, and cover with a warm, damp cloth. Rest at room temperature for 30 minutes. Preheat oven to 400°F. Form the dough into a loaf shape (free form or use a loaf pan), and cover with a warm, damp cloth. Let rest another 30 minutes. Baking the bread: Score the loaf (loaves) with a sharp knife. Spritz with some water and place in the pre-heated oven (if making a free form loaf, place on a preheated baking stone). Bake for 30 - 40 minutes, or until the crust is golden brown, and the temperature in the middle of the loaf is about 195°F. I use a digital probe thermometer to test the temperature. Remove the bread from the oven and from the pan (if using one). Let cool about 30 minutes.
In a large skillet, heat oil over medium high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice.
Preheat oven to 375°. Combine milk, eggs, melted Crisco and honey in a large bowl. Place cornmeal, flour, sugar, baking powder and salt in a large sifter; sift the dry ingredients into the milk mixture. Add dried peel, if used. Stir until just blended. Spray sides and bottom of MUFFIN-TOP PANS with a vegetable cooking spray. Pour a little less than 1/4-cup of the mixture into each well of the pan. Do NOT ladle too much of the batter into the wells or they will be too thick to fit into the toaster. Bake for 10 to 12 minutes at 375°. Remove the corn toasties from the pan and place on paper towels to drain. Pop into a toaster when ready to serve.
Preheat oven to 325. Butter a 12 muffin pan. In mixing bowl, combine flours with baking powder. Set aside. Mix tomatoes, garlic, and herbs. In separate container beat eggs, yogurt and oil. Add cheese to the flour mixture, then add egg mixture until it forms a batter. Fold in tomatoes and herbs and transfer to muffin tins. Bake 25-30 minutes or till golden brown. Let muffins rest 5 minutes, remove from tins. Great warm right from the oven with a soup like split pea or lentil.
Combine the vodka, cranberry juice, orange liqueur, raspberry liqueur, lime juice and ice in a cocktail shaker. Shake, then pour into a martini glass. Garnish with a raspberry.
Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips. Cook cheese and next 4 ingredients in a saucepan over low heat, stirring costantly, until thoroughly heated and cheese melts. Pour cheese sauce over potato mixture, and spoon into a baking dish. Top with breadcrumbs, and dot with butter. Bake at 350 degrees F. for 20 to 30 minutes.
In a large serving bowl, mix together 2 tablespoons olive oil with the vinegar, basil, tomatoes, mozzarella, salt and pepper. Set aside while rice cooks. Heat remaining teaspoon of olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add rice and 3/4 pint water. Bring to the boil, cover and simmer until water is absorbed and rice is tender, about 15 - 20 minutes. Toss rice with tomato mixture; serve warm or at room temperature.
Fit pastry in bottom of pie pan. Combine sugar, brown sugar, tapioca and salt in a large mixing bowl. Add peaches and toss gently to coat. Sprinkle on almond extract; stir. Pour peach mixture into pastry shell; dot with butter. Place remaining pie crust over filling. Trim edges; seal and flute. Cut slits in top crust. (Top crust may be brushed with milk and sprinkled with sugar.). Bake at 450 degrees Fahrenheit for 10 minutes. Reduce heat to 375 degrees Fahrenheit. Bake for 40 minutes or until crust is golden brown.
Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender. Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through. If desired, garnish with carrot peel strips and fresh thyme. Makes 4 servings.
Put lentils in bowl & cover with water. Leave to soak overnight. Rinse & drain lentils. Put all ingredients into a large saucepan. Put on high heat & bring to the boil. Reduce heat to low and simmer until lentils are cooked and pumpkin is soft & broken down. Add water if needed--mixture should not dry out. Serve as a side dish or eat just as they are.