HumbleIntelligence/food-ner-1-Million huggingface dataset:
Begin by combining 2 tablespoons of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside. Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tablespoons of water. Stirring occasionally, cook for about 5 minutes. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes.
In each glass combine 1/4 cup each of the milk and strawberry syrup. Put 2 or 3 scoops of the ice cream into each glass and fill the glasses with the club soda or seltzer. Divide the remaining syrup among the sodas and garnish each soda with a strawberry. In the food processor or in a blender in batches puree the strawberries, transfer the puree to a stainless steel or enameled saucepan, and stir in the sugar and water. Bring the mixture to a boil over moderate heat, stirring, and simmer it for 1 minute. Force the mixture through a fine sieve set over a bowl and chill the syrup, covered, for at least 3 hours.
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes. Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
In a large bowl, combine 1+1/2 cups flour, undissolved yeast, sugar and salt. Stir warm water, mustard and butter into dry ingredients. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. On lightly floured surface, roll dough to 15 x 10 inch rectangle. Transfer to greased baking sheet. Sprinkle ham, cheese, pimientos, and pickles lengthwise over the center third of dough. with a sharp knife, make cuts from filling to dough edges at 1 inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling. Cover loaf; let rise in warm, draft-free place until almost double in size, about 20 to 40 minutes. Brush loaf with egg. Bake at 375^ F for 35 minutes or until done. Remove from sheet to wire rack. Serve warm. Refrigerate leftovers: reheat to serve.
Drain artichoke liquid and slice hearts in quarters. Clean and slice mushrooms. Place 1 tablespoon of olive oil at the bottom of a covered casserole dish. Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms. Sprinkle with salt & pepper. Top with 1/4 of the breadcrumbs. Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again. Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese. Cover and bake in a 350 degree oven for 30 minutes. Remove the cover and brown the top until golden in color and serve.
Drain and rinse garbanzo beans. Combine ingredients into food processor or blender. Add water/lemon juice as needed. Blend until smooth. Serve with veggies, chips, pretzels - whatever you would like! Enjoy!
Preheat oven to 375. Cream 1/2 cup butter and the sugar. Add eggs one at a time, beating well after each. Sift together the flour, baking powder, soda, nutmeg and salt; add alternately with buttermilk to the creamed mixture, beating well after each addition. Pour into greased and floured cake pans (9 inch?). Bake for 25 minutes. Meanwhile, combine remaining butter, cream and brown sugar in saucepan. Bring to boil. Pour over warm cake layer; top with coconut and chopped nuts if desired. Cool. Turn cooled untopped cake layer onto platter. Top with other cake layer, topping side down.
Heat the oil in a large lidded frying pan over medium-high heat, Add the onion and bell peppers and cook for 2 minutes. Add the garlic, and continue to cook for a further 3 minutes, stirring occasionally. Add the tomato, rice, salt and pepper to taste and cook for 2 minutes. Stir in the chorizo, then the stock and bring to the boil. Reduce the heat to low, cover and simmer for 15 minutes until the rice is tender, but the dish is still moist. Add the shrimp, stir through and cover. Cook for about 5 minutes or until the shrimp turn pink and the liquid has been absorbed. If it looks too moist, simmer an additional 2 minutes uncovered. Taste, adjust the seasoning if necessary, sprinkle with the parsley and serve.
Preheat broiler. Butterfly shrimp by cutting partially through the back and "flattening". Rinse and dry with paper towels. In a shallow baking dish toss shrimp with the olive oil to coat, season with salt and pepper to taste, then sprinkle the remaining ingredients over the shrimp. Make sure shrimp is in a single layer in the baking dish. Broil 5 to 6 minutes, until cooked through and opaque. There should be no need to turn shrimp and the edges will probably be a little browned. Spoon any accumulated pan juices over the shrimp and serve.
Put the dried peppers in a dry frypan and set stovetop heat on high. (I use a camping stove outside) . Toast, roast, stir and toss the peppers until they get dark in areas but are still basically red and they become very AROMATIC. Let them cool a bit and then put them in a food processor with the oil. Process for a few moments. Pour into a nice container and keep it on your table. It will be gone in no time--.
Place fennel seeds in small bowl. Pour hot water over to cover. Let stand 10 minutes, then drain. Process fennel, fennel seeds, parsley and garlic in a food processor or blender until finely chopped. Add walnuts, 3 tablespoons water and oil. Mix until walnuts are finely chopped. Stir in Parmesan cheese.
Heat oven to 325°F. In a saucepan, melt butter. Remove from heat; add 1 cup chips (do not stir). In a small mixing bowl, beat eggs until foamy; gradually add sugar. Stir in chip mixture and almond extract. Combine flour and salt; add to egg mixture until justcombined. Spread half of the batter into a greased 9-in. square baking pan. Bake for 15-20 minutes or until golden brown. In a small saucepan, over low heat, melt jam; spread over warm crust. Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer. Sprinkle with almonds. Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Place sliced cucumber on a platter. Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved. Remove from heat and allow to cool. Place shallots and chili pepper in vinegar mixture and stir. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro. Don't be concerned about the strong smell when heating the vinegar.
Saute the onion and celery in the butter until tender. Add mushrooms if you would like! Combine all ingredients in a large bowl; mix well. I use a healthy sprinkling of poultry seasoning -- that is what makes it smell soooo good while cooking! Place into a 13x9x2 inch baking dish. Bake at 350 degrees for 25 to 30 minutes. If dressing begins to look too dry, add more chicken stock. (While waiting on the turkey to finish, you might leave the dressing in the oven -- in this case, add more chicken stock!).
Form the rice into four disk shapes. This is a lot easier if you keep a bowl of cool salt water next to you to dip your hands into before forming each ball. Combine the miso with 1/2 t. of the sake and set aside. Combine the soy sauce with the rest of the sake and set aside. Brush one side of each onigiri with oil and place oil side down in a non-stick skillet over medium heat. Brush the other side of the onigiri with oil. Once the first side has started turning golden, turn onigiri over. Brush miso mixture on two of the onigiri and the soy sauce mixture on the other two. When the second side has started turning golden, turn over again so that the first side (with miso or soy mix) is down on the pan. Brush the second side with miso and soy sauce mixtures (making sure the sides match). When the first side has browned well (kind of a caramel color for the soy sauce ones), turn and let the second side brown.
Put the fish in a glass baking dish and season the fish on both sides with the Old Bay Seasoning. Pour a half cup of Italian dressing over the fish and refrigerate for 30 minutes. Heat your grill and put all 6 fish fillet on and let it cook on both sides until done.
Preheat oven to 160 C (320F). Arrange the garlic over the base of a baking dish. Rub olive oil all over pork and salt the skin. Place skin side down on the garlic cloves and cook for 3 hours. Increase the temperature to 180 C (355 F). Turn the pork over, add the sage between the garlic and the pork and cook for a further 30 minutes until skin is crunchy. (We sometimes remove the skin and continue roasting whilst plating up the rest, just to make sure it's crispy).
Preheat oven to 350°. Mix cracker crumbs and 1/4 cup of sugar. Stir in butter and cinnamon until crumbs are moist. Pat evenly onto bottom and sides of 8-inch springform pan. Bake 10 minutes and remove from oven. Let cool. Reduce oven heat to 275°. Cream remaining 3/4 cup sugar with softened cream cheese. Add remaining ingredients in order listed. Mix until smooth. Pour into crust and bake 1 1/2 hours, or until cake is set. Remove from oven and cool until sides pull away from springform pan. Unmold and chill in refrigerator, covered loosely, until 30 minutes before serving.
Crust: Combine crumbs, pecans, sugar and butter . With the back of a spoon, press mixture to the bottom of a lightly greased 9 inch springform pan. Bake in 325 oven for 8 minutes. Cool. Filling: Beat cream cheese and 1/4 cup sugar with electric mixer until smooth. Beat in egg yolks and vanilla, mixing well. Blend in melted chocolate. In another bowl, beat egg whites to soft peaks. Add remaining sugar and beat until stiff peaks form. Fold egg whites and whipped cream into chocolate mixture. Stir until well blended. Pour over crust. Garnish: Sprinkle with chopped pecans and drizzle with melted chocolate. Cover with foil. Freeze cheesecake for 3 hours or until firm. When frozen solid, remove from freezer 30 minutes before serving.
Mix the rub ingredients together in a bowl. Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour. Preheat oven to 325 degrees F. Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin. Preheat your panini press. In a small bowl mix the butter and the garlic. Butter the sandwich bread. Divide the pork, pickles, cheese and barbecue sauce evenly between the bread. Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm.
Peel and cut potatoes into cubes. Then boil for 20-30 minutes or until soft enough for a knife to easily pass through. Drain and set aside when done. Meanwhile, bake cornbread according to directions. Set aside for cooling. In a Dutch oven or large pot, melt the butter and add the potatoes. Add the milk and half of the heavy cream. Mash the potatoes until you have your desired consistency (runny or thick). Season with salt and pepper, even more butter to taste. Cut a large piece of cornbread and crumble into the mashed potatoes. Stir. Potatoes will thicken, so add more whipping cream until you have desired consistency. Stir in chopped green onions. NOTE: You don't want the taste of the onions to overpower the mashed potatoes, so allow potatoes to cook, while stirring, on low heat while the flavor of the onions blend with the potatoes for about 3-5 minutes. You'll know when it's ready!
Preheat oven at 325 degrees on bake and adjust racks so the pan is 6 to 8 inches from top inside of oven allow 4 hrs before serving. wash the turkey well with cold water. remove neck ,giblet,heart, liver. cut wing and tail off turkey remove fat pads from turkey. line your roasting pan well with foil spray with pam. (easier clean up. place a rack on pan bottom. no rack?. make balls of foil and cover entire bottom of pan. place turkey in pan on rack or on balled up foil. pat dry with paper towels. chop up 1 bunch parsley or use dried parsley leafs. place in 1 qt bowl. add 2 tbs poultry seasoning. 2 tbs sea salt. 1 tbs fresh ground pepper. add olive oil. add 1/2 of melted butter to mixture. mix well. place wings /tail LIVER roast only HEART & GIZZARD on each side of the pan. or make stock for gravy do not use liver it makes the gravy bitter. first pour enough sherry wine to cover bird usually 1 cup rub the outer skin well with the wine. rub the herb butter oil over entire turkey. massage well over skin add mixture to cavities too. add celery 1 bunch parsley. peel cut carrots and onions whole or half to cavity after the bird is cooked you can dice the veggies. while bird rests and add the cooked veggies to your stuffing. if you desire. pour rest of butter over breasts. add 1 cup of water to pan bottom do not pour over bird. place lid on pan or cover well with foil. bake the turkey half way (2 hrs). after 2 hrs remove pan and bird from oven. place on trivets or stove top. remove foil baste well. no juice? add more water to pan bottom. then baste entire bird add 1 cup more sherry wine. cover pan again w foil or with lid. return to oven.to finish baking/roasting. baste periodically. last hr of roasting remove foil from pan to brown the bird. check temp of bird thickest part of breast should read. 170 degrees. remove bird and place on platter tent with foil let rest out of oven.usually 25 minute. use a gravy separator -- place the skimmed juices. in a separate container (for gravy). brush the resting bird w the reserved fat.
Core the apple, then dice into small chunks. Mix apple, graham cracker, oatmeal, brown sugar, cinnamon, and nutmeg in microwave safe container. Pour apple cider over the top. Microwave on high for 40-70 seconds (50 should work for the average microwave). Serve in cute little mugs.
Trim steaks, removing large pieces of fat and any gristle. Cut each steak into quarters. Place the steaks between plastic and pound to an even 1/2" thickness. After pounding, rub each steak with soy sauce and oil. Assemble ingredients for the sauce, whisk together the beef stock and mustard, set aside. Heat a large saute pan over high heat; add 2 tablespoons butter and oil swirling to coat. Add steaks and saute in batches transfer to a warm platter. With the pan over high heat, prepare sauce by adding 2 tablespoons butter and shallots; saute for 30 seconds. Deglaze with the stock mixture, allow to simmer for 2-3 minutes to reduce slightly. Then stir in parsley, Worcestershire, and key lime juice; season to taste. Return steaks to the pan just to coat in sauce and serve immediately.
Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. To serve, garnish with chili slices.
Put carrots in sauce pan. Cover and cook until tender in a small amount of water and salt. Drain. Add pineapple tidbits, orange rind, brown sugar, cinnamon and butter. Place over medium heat. Toss lightly until glazed, about 5 minutes.
Preheat oven to 350°F. Slice 3/4 of the way horizontally through chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten. Cover each filet with a slice of ham, then a slice of Gruyere. Set aside one tablespoon chives; sprinkle rest over cheese. Roll up chicken; secure with a wooden toothpick or string. In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally, until sealed. Pour off excess oil. Add garlic, wine and seasoning to pan, cover and cook in the oven for 25-30 minutes, until tender. Place roulades on a dish, remove toothpick or string and keep warm. Put pan and remaining contents on high heat and boil rapidly to reduce slightly; add Devon Cream and remaining chives and heat through. Cut each chicken roulade into half inch slices and arrange them overlapping on four warmed dinner plates. Pour over the sauce and serve immediately, with a selection of baby vegetables.
Heat oil in a 5 to 6 quart pot over medium-high heat. Season the pork with salt and pepper and coat with flour. Cook pork 4 minutes until browned , turning once , remove to a plate. Add broth , apples , potatoes , carrots and thyme to pot and bring to a boil. Cover , reduce heat and simmer 12 minutes or until potatoes are tender. Stir in pork and mustard. Cover and simmer 4 to 5 minutes or until pork is just cooked thru.
Place all ingredients in a large crock pot (cut meat in half if necessary); stir to mix. Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the liquid.
Combine everything in 3 quart or larger glass or ceramic casserole, or large microwave rice cooker. Cover. Microwave on High 10 minutes, then on half power 25 minutes, or until tender and liquid is absorbed. Fluff with a fork and serve hot!
Preheat oven to 350°F. Grease a covered casserole dish (10 x 13, 3-4" deep) with some softened butter, or use olive oil spray. Layer as follows: 1/4 of the sliced potatoes, topped with 1/3 of the sliced onions, 1/3 of the chopped garlic, 1/3 of the chopped ham, 1/4 of the butter, 1/3 of the parsley. Repeat above until you have a total of 3 layers, reserving 1/4 of sliced potatoes and 1/4 of cubed butter. Whisk together the cold milk and cornstarch until no lumps remain. To the milk& cornstarch, add the whipping cream, cream of mushroom soup, and Tabasco. Mix this thoroughly and pour over the top layer. Arrange the remaining slices of potatoes decoratively on top, overlapping slightly. Dot potatoes with remaining butter. Cover dish and bake for 1 hour, 15 minutes at 350°F. After this time, remove dish from oven and increase oven temperature to 425°F. Scatter potatoes with 1 1/2 C sharp cheddar cheese. Place UNCOVERED dish back in oven and cook for 15 or 20 minutes more, until cheese on top is nicely browned. Let potatoes cool for at least 15 minutes. This makes great leftovers-- flavor improves with time.
Combine ground beef, cracker crumbs, cheese, salt, pepper, garlic and onion. In a small separate bowl, mix eggs, ketchup and steak sauce. Add to meat mixture. Form into a loaf and place in the middle of a 9x13 pan. Combine sauce ingredients and cover loaf. Bake in a 350 oven for one hour.
In a small mixing bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour. Heat a lightly greased 8-inch nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, Stack crepes with waxed paper or paper towels in between. In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth. Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup of cheese sauce. Roll up and place seam side down in a greased 13x9x2 inch baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Select desired crust color and 2 lb. loaf size if available.
Combine potatoes, carrots, celery, onion, garlic, chicken broth and cream of chicken soup and seasonings in a dutch oven. Bring to a boil then reduce heat to a simmer for 20 minutes or until vegetables are semi-tender. Melt butter in a medium skillet and brown chicken until no longer pink. Add to vegetable mixture along with frozen peas. Cover and simmer until vegetables are tender. Serve over warm biscuits.
mix the cream corn, tofu and water together and bring to a boil, stir constantly simmer under low heat, add the egg and stir briefly. if you want a thicker soup, stir in some cornflour paste (1/2 tablespoon of corn flour mixed with 2 tablespoons of cold water). stir constantly and simmer under low heat for 1 minute.
In a small saucepan, combine the 1 cup pineapple juice, vinegar, soy sauce, sugar and ketchup. Stir over moderate heat until simmering. Dissolve the cornstarch in the 1/4 cup pineapple juice or in water. Stir into sauce; cook until thickened, stirring constantly.
In large dutch oven, cook bacon over medium heat until browned and crisp (approx 5 to 6 minutes). Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon fat. Add onion, and cook until soft (approx. 4 to 5 minutes). Add potato, broth, Italian seasoning, cayenne pepper (add a little at a time and taste for your preference), and nutmeg. Simmer until potato is tender (approx. 8 minutes). Stir in edamame, creamed corn, and half-and-half. Season to taste with salt and pepper. Simmer until edamame is tender. Serve chowder sprinkled with crumbled bacon. NOTES: Add 1 to 1 1/2 cups of cubed ham or chicken to make this a heartier chowder. Add cayenne pepper alittle at a time. I use 1/8 teaspoon because I like the chowder to be spicy.