HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the siy sauce, honey and chill together in a shallow bowl. Add the chicken pieces, then place in a bamboo steamer. Cover and sit over a pan of boiling water for 10 minutes. Cut the pak choi into 12 cm lengths and halve the mushrooms. Toss together and place in the second layer of the bamboo steamer. Scatter the bean sprouts and salad onions over the top. Lift the steamer containing the chicken off the top of the pan and sit the vegetable tier underneath - it is crucial that the vegetables sit beneath the chicken otherwise the juices that they release will fall into the bowl holding the chicken and dilute the soy dressing. Return the bamboo stack to the pan and continue to steam for a further 3-4 minutes until the vegetables are tender but still crispand the chicken is cooked through. Serve the bamboo steamer stack at the table with some boiled rice, and allow guests to help themselves.
Place ground meat in pot, add oil, garlic powder, salt and pepper. Brown ground meat. Add beans and tomatoes. If making mexican add chili powder. Simmer for 1 hour. Top with either sour cream for mexican or parm cheese for italian.
Preheat oven to 350°F. For crumb mixture - combine in a small bowl, flour, sugar, butter and candied orange peel. Beat on low speed for 2 minutes until well mixed. Set aside 1/2 cup of the crumb mixture for later use. Press the crumb mixture into an ungreased 8" square pan. Bake for 12 - 15 minutes, just until edges are lightly browned. Set aside to cool, while you make the filling. For the filling - Combine cheese, sugar, egg and lemon juice. Beat on medium speed for 2 minutes until light and fluffy. Stir in the candied pineapple and ginger. Spread the cream cheese mixture over the warm crust. Sprinkle the reserved crumb mixture on top. Put back in the oven and bake for 15 - 20 minutes longer. Cool completely, cut into squares and store covered in the fridge.
Wash the eggplants, slice and sprinkle with coarse salt. Let them sit for one hour then rinse off the bitter liquid they release;. pat dry and cut into cubes. Remove the skins from the tomatoes and cut into cubes. Peel and slice the onion and garlic and saute gently in a skillet with olive oil. Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper. Cook slowly for 20 minutes. Add pomegranate syrup. Serve warm, with love.
In a shallow glass baking dish, place the fish. In a medium mixing bowl, combine herbs and spices, bourbon whiskey, and water. Stir. Add vegetables. Pour over fish and refrigerate for 6-8 hours. After refrigerating for 3-4 hours, turn fish over to marinate other side. Remove fish from marinade and bake in a shallow greased dish at 350 degrees for 10 minutes per inch of the steaks thickness, measuring at the thickest point of each fillet. The fish may also be grilled on a BBQ grill or broiled as well. Use the marinade during grilling or broiling to keep it from drying out.
Combine garlic, herbs, Dijon mustard, grainy mustard, olive oil, honey, vinegar, pepper and salt. Store, refrigerated in a sealed container. Keeps up to 2 weeks.
Note: cooking time is time in the fridge. Cover a 9 x 5 inch loaf pan with transparent foil. Melt vegetable shortening, but do not let it get too hot. Mix eggs, sugar, dutch cocoa, milk, vanilla sugar, instant coffee and rum until you have a homogenous mixture. Slowly add the melted vegetable shortening to this mixture. Stir the cocoa mixture until homogenous. Start filling the form with a thin layer of cocoa mixture. Place a layer of butter cookies on the cocoa mixture and cover it with another thin layer of cocoa. Repeat these steps, ending with a layer of butter cookies. Put into the fridge until firm or overnight. You can keep the Kellerkuchen in the fridge for up to one week. Remove from fridge immediately before use, turn out of form onto a serving platter, remove foil and cut into thin slices. Place cake into the fridge between servings. NOTE: A picture of Bahlsen Leibniz can be found at www.germandeli.com. NOTE: Baking for Kids. You can omit the rum and instant coffee. NOTE: The name of the cake is traced back to the fact, that it was not unusual to place the cake in the cellar (especially during the cold time of the year). Please be aware, that raw eggs are used, so keep it in the fridge. The cake is terribly filling. NOTE: the vegeatble shortening I use for this cake is solid at room tempearture. I often use the brand "Palmin" for this cake. It is made of 100% coconut oil.
Split hen in half. Wash and pat dry. Sprinkle both sides with salt and pepper. Brush both sides with 3 Tbs butter. Place breast side down on a rack in a shallow pan. Bake at 325 degrees for 25 minutes. Turn. Brush with butter and bake for 25 minutes. Mix honey with 1 1/2 Tbs melted butter. Brush half the mixture on the hen. Bake for 15 minutes. Turn and brush with remaining honey mixture. Bake for 15 minutes longer.
Press tofu well and slice into 8 thick slabs. Whisk together remaining ingredients. Coat tofu in marinade. Marinate in the refrigerator for at least two hours, and up to overnight. Tofu tends to stick to grills, so prepare your barbecue with a non-stick cooking spray or by rubbing it with oil. Grill over a pre-heated grill for 6-7 minutes on each side, until browned, brushing occasionally with extra marinade.
Preheat the oven to 375F/180C/Gas mark 4. In shallow bowl, whisk together honey and vinegar. Pour bread crumbs into separated bowl. Set bowl aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer. Roll chicken pieces in honey mixture, then in the bread crumbs. Place in baking pan. Bake for 30 minutes or until cooked throughly.
drain cherries, keep syrup. combine syrup sugar and cinnamin in pan. cook stirring until it boils. simmer uncovered without stirring for 2 minutes. strain, discard cinnamon. return syrup to pan. stir in arrowroot and water. cook stirring until boils and thickens slightly. add cherries, stir until heated through. heat brandy, add to sauce. set aflame. serve imediately with ice cream.
Mix oregano, seasoned salt and pepper; rub into chicken. Brown chicken then transfer to a slow cooker. Place water, lemon juice, garlic and bouillon granules in skillet. Bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken. Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 6 hours or until almost tender. Add parsley and baste chicken. Cover and cook on high for 15 to 30 minutes or until juices run clear.
In a small saucepan, melt butter and stir in flour. Add milk a little at a time, stirring well after each addition to prevent lumps. Add more milk if sauce is too thick, continue cooking if sauce is too thin. Add mustard and salt and pepper to taste. Pour hot over vegetables.
COAT 9-inch deep-dish pie plate with nonstick cooking spray. PLACE water in medium bowl; sprinkle gelatin over water. Let stand for 5 to 10 minutes or until softened. Mixture may be firm. Bring 1 cup evaporated milk just to a boil in small saucepan. Slowly stir hot evaporated milk into gelatin. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract. POUR mixture into prepared pie plate. Refrigerate for 2 hours or until set. Garnish with whipped topping and raspberries, if desired.
dissolve honey and yeast in warm water, let sit for about 7 minutes. stir in salt, flours, and gluten. knead for 5 minute place dough in bowl sprayed with cooking spray. cover and let rise 45 minutes. punch down and divide in half. roll out and place on 2 12 inch pizza pan sprayed with cooking spray. preheat oven to 450 degrees and bake for 5 minutes. remove from oven and put on selected toppings. i use roasted veggies. bake for 15 minutes. mmmmm!
Combine saurkraut, sour cream, onion and garlic powder. Place in 8 inch greased square casserole. Arrange corned beef over top. Sprinkle with swiss cheese. Remove crust from bread and cut into triangles. Layer bread over cheese. Drizzle with melted butter. Cover and refrigerate 8 hours or overnight. Let stand at room temperature for 1/2 hour. Bake uncovered 350 for 35 minutes.
Add brown sugar to freshly made hot coffee & stir until sugar has dissolved. Scrape seeds out of half of a vanilla bean & put them, along with the bean, into the hot coffee, then set aside for 10 minutes to infuse. Remove the vanilla bean & let the coffee cool, then put it in the refrigerator to chill for at least 30 minutes. When the coffee has chilled, peel the bananas & put them in a blender along with the coffee & almonds. Process until smooth, then add the ice & process until ice is roughly crushed. Pour into two glasses & serve immediately.
Preheat oven to 400°F Coat a 3 quart casserole dish with non-stick cooking spray. To prepare fruit mixture, combine the 1/2 cup sugar, orange juice, water, spice, and cranberries in a saucepan. Bring to a boil, stir occasionally. Reduce heat; simmer 10 minutes or until cranberries pop and mixture is slightly thick. Cool slightly; stir in apples and rum extract. Spoon fruit mixture into the 3-quart casserole dish. To prepare topping, in a small bowl, combine flour, 1/4 cup sugar, baking powder, baking soda and salt. Cut in margarine using a pastry blender (or 2 knives) until mixture resembles coarse meal. Combine buttermilk and rind and add to the flour mixture. Stir just until moistened. Spoon topping into 8 equal portions over fruit mixture. Sprinkle topping with 2 tsp sugar. Bake at 400F for 35 minutes or until filling is bubbling and topping is golden brown.
Place pork roast in 3 1/2 - to 4-quart slow cooker. In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well. Pour over pork. Cover; cook on low setting for 7 to 9 hours. Remove pork from slow cooker; place on serving platter. Cover with foil. Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat. In small bowl, blend remaining 1/4 cup cranberry juice cocktail and. cornstarch until smooth. Stir into juices in saucepan. Cook over medium heat until bubbly and thickened, stirring constantly. Cut pork into slices. Serve pork with sauce. If desired, garnish with additional shredded orange peel.
In a saucepan, combine the chicken broth, chopped onion, asparagus, lemon juice and ground mace. Bring mixture to boiling. Reduce heat; cover and simmer for 8 minutes or until vegetable is tender. Place half of the vegetable mixture in a blender or food processor. Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl. Repeat with remaining vegetable mixture; set all aside. In the same saucepan, melt the butter or margarine. Whisk in flour, salt and pepper. Add the milk all at once, whisking till smooth. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season with additional salt and pepper to taste.
Place some oil (about two inches worth should be fine) in a pan over high heat until bubbles rise around the non-stirring end of a wooden spoon. Meanwhile, slice the cheese up into half-inch thick pieces. Coat all sides of each slice with flour, then dip in egg, then in breadcrumbs. Submerge each slice in hot oil and fry until golden brown. Serve immediately.
Preheat oven to 350 degrees F. In large 13x9" glass baking dish, combine potatoes, sour cream, soup, milk, and 1-1/2 cups cheese; mix until combined and well blended. Top with frozen meatballs, slightly pressing them half way. Cover with foil and bake for 40 minutes. Uncover casserole and bake for 25-35 minutes longer until casserole is bubbly and meatballs are crisp on top. Sprinkle with remaining cheese and bake for 5-10 minutes longer, until cheese is melted.
Preheat oven to 400F & cut eggplant + zucchini into lengthwise slices. Combine olive oil, thyme, organo + garlic & mix well. Lightly brush eggplant & zucchini slices w/oil mixture. Heat lrg non-stick skillet over med-heat. Cook vegetable slices 30 seconds on ea side. In an 11 x 7-in baking dish, layer eggplant, zucchini, 1 1/2 cups of the tomato sauce + the cheese. Repeat layering as needed. Bake 10-15 min or till heated through. Cut into 6 servings (approx 3x2 in) & serve immediately w/approx 1 tbsp of the remaining 1/2 cup marinara sauce atop ea serving. NOTE: Feel free to sub for the marinara sauce w/another tomato-based & meatless spaghetti or lasagna sauce of choice.
Crush matzah. Saute' onions in oil till transparent. Add carrots and apples and cook till the are softened. Add remaining ingredients. Mix together and taste for seasoning. If too dry you can moisten with a bit more broth or water. Stuff turkey loosely. Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish. When basting turkey, add some of the juices to any stuffing cooked outside the bird.
Remove the bread crust from the bread slices. Soak the bread in a bowl of water. Strain it. Mix well the fish roe, the onions and the bread until the mixture becomes thick. Let the mixture stand for a while in order to thicken more. Shape it into balls, coat in flour and fry until golden.(you'd want the oil to be about 375°F, if you're using a thermometer).
Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper. Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.
Preheat oven 350*. Sprinkle cheese. Spray dish with pam and sprinkle with breadcrumbs. Beat together eggs,cream,salt,pepper and chives. Stir in cottage cheese. Spoon into pie dish. Bake 40-45 minutes until cooked. This is also very nice cooked in the microwave #5 for 20 minutes;stir after 10 minutes. Tip Add 1/2 cup cooked vegetables before spooning in dish.
In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. Prepared mashed potatoes according to package directions. Spoon half into a greased 9x9 baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375° for 15-20 minutes or until heated through and cheese is melted.
In a small saucepan over medium-low heat, whisk together milk, flour and garlic powder. Heat milk mixture, stirring often, until it begins to steam and thicken. DO NOT BOIL. Stir in shredded cheese and black pepper. Continue stirring until cheese is completely melted and smooth. Remove from heat and allow to cool slightly before serving.
Pre-heat oven to 350 degrees. In medium skillet, brown ground beef and sausage together. Drain off any grease Melt velveta cheese in mixing bowl in microwave. Add browned ground beef, sausage, worcestershire sauce and oregano to melted cheese and mix well. On a cookie sheet or baking stone, arrange pieces of bread. Scoop mixture (about 1 tablespoon) onto each piece of bread. Bake for 10 minutes. If frozen, bake for 20 minutes.
Marinate the meat from the night before. Put in a glass 1/2 tablespoon oilve oil, the white wine with the lemon juice, 1 tablespoon oregano, the thime and the rosemary. Cut the pork (as shown in the pictures), then mix it with the mixture and then leave them there all night. To prepare the tzatziki sauce, put the cucumber in a sieve, add salt and leave for 1 hour. Periodically press with our palm. Put the yogurt in a large bowl and add the cucumber, garlic, dill and olive oil. Mix well to combine all ingredients. Once the mixture is ready, refrigerate for at least 1 hour to tie all the ingredients together. Preheat oven to 200 degrees and lay on a large baking sheet pan. Put the potatoes into a large bowl and add the olive oil and oregano, salt according to your taste and mix well with your hands. Spread the potatoes on a baking tray and bake until browned nicely. Change the operation of our oven to grill mode and lay with parchment paper a large pan. Place the choped pork pieces next to each other and bake for 30-40 ' turning them frequently. At the same time, the position directly below bake the burrito pies and pour 1/2 tablespoon olive oil on each. Put the meat in the pies with tomato and onion. On each pie, add a few potatoes and 2 tablespoons of tzatziki. Enfold the Pies and start eating (like a burrito). Enjoy the remaining fries as a side wiht your Pita Kalamaki!
In a large salad bowl, combine cabbage, bell pepper, onions, and crab meat and mix well. In a small bowl, whisk together the olive oil, vinegar, garlic powder, mayonnaise, salt and hot sauce. Pour the dressing over the vegetables and mix until coated. Serve immediately or refrigerate until ready to serve.
Saute olive oil, garlic, onions, and fennel in a large pot over medium high heat for 3-4 minutes. In a separate small skillet, cook the sausage links by browning them first on medium heat and then adding the water and covering for approximately 5-7 minutes. Once the onions, garlic, and fennel are aromatic and translucent, add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer, partly covered, for about 10-15 minutes.
Place 1/2 Tomato sauce mixture on the bottom of a 9x13 inch pan. Top with 3 noodles. Then 1/2 of the broccoli sauce. Followed by 3 more noodles. Add rest of the broccoli sauce, add the last 3 noodles. Top with the last of the tomato sauce and finish with the mozzarella cheese. Bake at 350 degrees for 30 to 40 minutes.
In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on both sides.
Wash fish filets and pat dry. Lay filets in a 9x13" baking dish. Set aside. Put Ritz crackers in a gallon size baggie and crush the crackers to a fine crumble. Add butter to the Ritz and mix well. Spread the Ritz mix over the top of all the filets. Bake at 350 degrees for 20 to 30 minutes (depending on the thickness of your fish). Test doneness by sticking a fork in the fish and twisting. The fish should be flakey and the Ritz crackers should be nicely browned. Serve immediately.
Whisk yeast into water. Wait 1-2 minutes, then whisk again. Whisk in milk. Combine flour, sugar and salt in food processor and pulse to mix. Cut 4 tablespoons butter into thin slices and add to processor. Pulse to a fine texture, but do not allow to become pasty. Cut remaining butter into 1/2 inch cubes and add to processor. Pulse exactly twice, for 1 second each time. Remove dough from processor and place in mixing bowl. Whisk eggs into yeast mixture and add to bowl. Position a rubber spatula so its blade is flat and parallel with the bottom of the bowl. Repeatedly dig spatula down to the bottom of the bowl, while turning bowl. Repeat until dough comes together. Dough will be soft and sticky. Press plastic wrap against surface of dough and refrigerate 1-2 hours. Scrape chilled dough onto a floured surface and sprinkle flour over the top of the dough. Press dough into a rectangle about twice as long as it is wide. Starting at the narrow edge farthest from you, firmly press dough with a rolling pin in parallel strokes close to each other. If there are sticky pieces of butter on the surface of the dough, seal them with a pinch of flour. Clean off anything stuck to the rolling pin before continuing. Repeat pressing motion from the close to the farther narrow end of dough. Press once in the width. You should now have a 1/2 inch thick rectangle. Sprinkle flour under and on top of dough. Roll away back in length, and once in the width, without rolling over ends, to make a rectangle 18 inches long and 8 inches wide. Fold the two narrow ends in toward the middle, leaving a 1 inch space in the center. Fold top to bottom to form 4 layers. Reposition dough so folded edge is on your left. Repeat rolling and folding procedure. Wrap in plastic and refrigerate a minimum of 2 hours and a maximum of 12 hours before using. Use in the Danish pastry recipe of your choice.
Rinse chicken breasts and pat dry. Place on a lightly oiled grill over medium hot coals and cook for about 5 minutes per side or until cooked through. While chicken is cooking, combine all remaining ingredients in a small saucepan. Cook over medium heat until mixture is reduced and slightly thickened. Transfer chicken to a platter and pour sauce over top.
Date Filling: In a small saucepan combine dates, water & brown sugar. Simmer until soft and spreadable, you might need a bit more water, if it gets too watery, just cook it down. Allow to cool. Combine the dry ingredients, Flour, Baking Powder and Salt; set aside. Cream Shortening and Sugar, gradually add the beaten Egg and Vanilla; mix well. Gradually add the dry ingredients to the Sugar and Egg mixture; blending in after each additions. Chill the dough 15 minutes. Roll the dough to 1/8" thick. Cut 3" circles or in cookie cutter shapes done in pairs. Bake at 375F for 8-10 minutes, remove to a wire rack to cool. Spread a small amount of date filling onto bottom side of a cookie and top with another cookie. Continue in this manner until all cookies are done in pairs. These cookies can be prepared without the dates; cut out shapes, bake and decorate as desired. These freeze well.
Preheat your oven to 350°F. Mix in a bowl butter, sugar, vanilla and water until blended. Stir in flour and salt until well blended. Stir in cinnamon, or any other flavorings, maybe some M&M's, chocolate chips, almond extract, nuts etc. Spray a mini muffin tin with butter flavored cooking spray, drop batter into molds. Bake in oven for 14 minutes, this is what I did and I got chewy centers. If you want harder, perhaps cook for an additional 3-5 minutes. Set on wire rack and carefully take mini muffins out using a butter knife and transfer to serving plate. This made 11 out of the 12 mini muffin molds for me!
Sprinkle the grouper steaks on both sides with 1/4 tsp of the salt and 1/8 tsp of the pepper. In a large, nonstick frying pan, heat 1 1/2 tsp of the olive oil over medium high heat. Add the fish to the pan and sear on both sides until lightly browned, about 2 minutes per side. Transfer to a plate and keep warm. Reduce the heat to medium and add the remaining 1 T. olive oil to the pan. Add the onion and saute until soft and lightly golden, about 6 minutes. Add garlic and saute 1 minute more. Add the tomatoes, olives, capers, and jalapeno and simmer for 10 minutes to allow the flavors to blend. Stir in the remaining 1/4 teaspoons salt and 1/8 teaspoons pepper. Return the fish to the pan, cover, and simmer until the fish is opaque throughout when tested with the tip of a knife, 6-8 minutes. Transfer the grouper steaks to warmed individual plates/ Stir the lime juice into the vegetables and pan juices and spoon some sauce over each steak. Serve immediately.
Brown ground beef, onion, and mushrooms in medium skillet. Season with garlic powder, salt and pepper. Incorporate soup into beef mixture, add sour cream and heat through. Serve over rice.
In large pot, cook potatoes over high heat using 1 tablespoon of salt added to just enough water to cover the potatoes. Boil until tender when pierced with a knife. Drain. Half or quarter potatoes as desired and set aside. Hard boil eggs and cool. Peel and dice 2 of the eggs into 1/4 inch cubes. Slice the 3rd egg into 1/4 inch rounds and set aside for the garnish. Combine diced egg, mayonnaise, celery seed, mustard, 2 teaspoons of salt and black pepper in a large bowl and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, carrot, pickle, green onions and chopped parsley. Stir to combine. Chill for 30 minutes or longer. Garnish with paprika and reserved hardboiled egg slices.