HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 180C (350F). Combine flour and 5 spice powder in bag. Toss shanks in the seasoned flour. Heat oil over stove to medium heat in oven proof casserole dish. Brown shanks in oil on all sides. Transfer to plate and set aside. Add onion, garlic and chilli to the same oven proof casserole dish and cook until onion softens. Add stock, vinegar, sauces, spices and lamb, bring to boil. Cover and place in oven for 1 1/2 hours. Remove from oven and strain sauce into saucepan. Combine cornflour with a little cold water. Stir into the sauce and bring to boil. Cook until thickened. Pour over shanks. This is nice served on wasabi mashed potatoes.
In a small bowl, combine the paprika, oregano, thyme, cayenne, garlic powder, onion powder and sugar. (You can omit this step and use your favorite packaged blackening spice mix.). Pat catfish fillets dry with paper towels. Brush lightly with oil, then season well with salt and pepper. Sprinkle liberally with blackening spice mix, gently pressing spices onto fish to adhere. Coat bottom of a large, non-stick frying pan with vegetable oil. Heat over medium-high heat until oil is shimmering. Add catfish and fry until cooked through, 3-4 minutes per side. Do not overcrowd pan. Work in batches and keep warm in a low oven. Spread toasted rolls with tartar sauce. Place one fillet on each roll, then top with lettuce and tomato. Serve immediately.
In a deep skillet, saute onion and garlic in the olive oil. Add sausage pieces and brown them, breaking up the pieces slightly. Add the tomatoes and tomato sauce and simmer on very low heat for 1 hour, stirring occasionally. Season with salt and pepper. Turn off the heat and add the mint and feta cheese, stirring just until mixed. Cook pasta in boiling salted water. Drain thoroughly, and then toss with the sauce. Add extra mint and feta for garnish if desired.
Mix all ingredients in large bowl. Pur into greased casserole dish. Bake at 350 for 15-20 minutes. Do NOT let dry out. It should be warmed thorugh and creamy!
In a small bowl, combine cinnamon spread(I use monarch cinnamon spread and it is located near the peanut butter and jam isle of the grocery store)combine with the brown sugar. Place half of this mixture in a greased 8 inch square pan, blend in water. Bake at 375 for one minute or until cinnamon mixture has softened; blend well. Remove from oven. Arrange cherry halves in rows on cinnamon mixture. In a medium bowl combine dry ingredients. Cut in margarine with a pastry blender until mixture is crumbly. Stir in milk with a fork until it forms a dough. Place on a lightly floured surface and knead gently until smooth. Roll into a 9X12 inch rectangle. Spread remaining cinnamon mixture and 1/2 cup chopped walnuts evenly over dough. Roll up jelly roll style from the long side. Cut into twelve 1-inch pieces. Place each pinwheel slice on top of each marashino cherry in baking pan. Bake at 375 for 20 to 25 minutes or until lightly browned. Turn out, upside down, immediately onto a serving plate. Serve warm.
Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp). Make sure all veggies and herbs are cleaned, dried, and set out before you start. Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface. On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don't overstuff. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split. These rolls will be thicker than the typical Chinese-style fried eggrolls. Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets). Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later). Note: Please be sure to get the correct spring roll rice papers- these are not the same as wonton/eggroll wrappers, which must be cooked. Look for edible rice paper wrappers, rice noodle vermicelli, and hoisin sauce in Asian markets.
Prepare pasta according to package directions. Keep warm. Heat oil in medium skillet over medium heat. Add garlic; cook for 1 minute. Add artichokes, peppers and wine. Cook, stirring occasionally for 2 to 3 minutes. Add pasta and sauce to pan. Cook and stir for one minute. Sprinkle with chopped parsley, if desired.
Combine peppers, vinegar, salt and sugar in a large pot. Cook over medium heat until sugar dissolves. Add remaining ingredients and bring to a boil. Simmer, undisturbed for 4 hours. Remove from heat, cover and set aside for 2 hours. Refrigerate overnight. OR Can using safe technique.
Put the potatoes in a large saucepan. Add enough water to cover, plus 1/2 tsp. salt. Bring to a boil over high heat and cook until the tip of a knife inserted into the potatoes meets no resistance, 20 to 25 minutes. Meanwhile, heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic and saute, stirring, until golden, about 2 minutes. Add the cream and reduce by one third over medium heat, about 12 minutes. Thoroughly drain the potatoes. Transfer them to a large bowl or the bowl of a mixer and add the cream mixture. Using a hand masher and wooden spoon, or a mixer with a paddle attachment, whip the potatoes until smooth. Fold in the butter, season with salt and pepper, and serve immediately.
Mix all dry ingredients together. Add wet ingredients, mix well. Let stand 3-4 minutes, and mix again before cooking. Freeze remainders after they have come to room temperature.
In a large skillet brown the beef, drain and set aside.Add onion and garlic sautee' on medium heat for about 5 minutes. Using a slotted spoon scoop the beef into a large crock pot. Combine all the ingredients in the crock pot EXCEPT, spicy topping! Stir to mix very well. Cook on low for 8-10 hours or on high for 4-5 hours. If you are cooking on high you must stir once and awhile. In a bowl, combine all the ingredients for topping. Stir well to combine all the flavors together. Refrigerate until ready to serve. Drop a couple of spoon fulls on top! Sprinkle with colby cheese, Serve.
Combine the Splenda Granular, cocoa, and coffee in a small bowl. Gradually whisk in boiling water, whisking until blended. Stir in 1 cup fat free half and half. Pour mixture into ice cube trays. Freeze 8 hours. Pour the remaining 1 cup half and half in blender. Gradually add frozen mocha cubes, blending until smooth. Serve immediately garnished with chocolate curls and frozen whipped topping.
Add vinegar to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 minutes. It should look curdled. Stir and you have homemade buttermilk!
In a preheated 400°F oven, toast bread cubes 5 to 7 minutes or until barely golden. In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes or until softened. Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning. Transfer to baking dish and bake at 325°F for 20 minutes until heated through and crust forms on top.
Mix all ingredients together in large mixing bowl. Grease pan; sprinkle with sugar and dust out loose sugar. Bake in loaf pan or square pan at 350 degrees for 50-55 minutes.
First step is to chop garlic up finely, preferrably in a mortar until is smashed all to pieces:}. Then combine garlic and margarine so that it makes a garlic butter of it's own in a separate bowl (you should have alot left over for next time or additional sandwiches). Cut pita's in half and fill your pocket pitas as you like them. Coat the pita's on the outside with the garlic butter. Heat a pan up and grilled them to taste. Enjoy.
In a mini food processor or blender, process 1 cup oats until ground fine. Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt. In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy. Add in eggs, one at a time, the vanilla and peanut butter. Mix well until smooth and creamy. Mix in the flour mixture until combined. Fold in swirl chips and toffee bits. Heat oven to 325°F. With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart. Bake cookies for about 16-18 minutes or until golden brown. Cool cookies for 5 minutes and transfer to racks to cool completely. Cookies will be about 3 1/2 - 4 inches wide.
Simply mix all crepe ingredients together and mix on medium for approximately 5 minutes. (If you allow the batter to rest over night it helps absorb the flour resulting in better crepes). Using a 2oz. ladle, pour batter into pan and swirl pan until bottom of pan is covered in thin layer of batter and cook for approximately 1 and 1/2 to 2 minutes on each side or until edges are lightly browned. Using a heat resistant spatula, serve crepe onto a plate and put a generous dollop of softened filling into each crepe and roll. Garnish with a touch of the yogurt, sprinkle with cinnamon and hazelnuts and serve at room temperature.
Pound meat thin. Cut in strips about 1/4" wide and 2" long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer. Wipe mushroom clean with a damp paper towel. Trim off hard ends of stems. Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes. Remove meat to a holding plate. Add the butter to the skillet. Reduce heat to medium-low. Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low. Add meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.
Preheat grill to high. Combine all the ingredients in a bowl; stir to mix with a wooden spoon (test the mixture for seasoning by sauteing a teaspoon of it in a nonstick skillet until cooked through, then taste, adding salt, pepper, or cumin to the remaining mixture; should be highly seasoned). Divide the meat into 4 equal parts; lightly wet your hands with cold water, then form each portion into a patty 3 inches across and about 3/4 inches thick. When ready to cook, oil the grill grate; arrange burgers on the hot grate and grill, turning with a spatula, until nicely browned on both sides and cooked through, about 4 minutes per side. Serve immediately.
Preheat oven to 450 degrees. Lightly coat a dark colored nonstick cooking sheet with cooking spray. Place sour cream in a medium bowl. Set aside. Combine cornflakes, cornmeal, old bay seasoning, Italian seasoning, garlic powder, peppercorn mix, and ground cayenne in a medium bowl. Set aside. To prepare chicken, place chicken to the left of your work space. Place sour cream to the right of the chicken. Place cornmeal mixture to the right of the sour cream. Place cooking sheet to the right of the cornmeal. Using your left hand, pick up a piece of chicken and place in sour cream. Still using only your left hand carefully dredge chicken piece, ensuring that it is well covered in sour cream. Then place chicken piece in cornmeal mixture. Using your right hand, carefully press chicken into cornmeal mixture. Once chicken piece is covered in cornmeal mixture, use your right hand to place it on the cooking sheet. Repeat until all chicken pieces are breaded. Lightly spray chicken pieces with spray butter or an oil mister. Bake 30-40 minutes, depending on size of chicken pieces.
Day One. With a fork pierce chicken breasts many times on both sides. Place chicken in in shallow dish pouring a 1/4 cup of liquid smoke over breasts. Refrigerate for 24 hours turning and basting several times. Make the sauce. In a bowl, combine sugar, salt, mustard, and flour. Combine beaten egg and milk and add to dry ingredients. Mix until smooth. Heat cider vinegar in a saucepan. Gradually add hot vinegar to the bowl while mixing. Add 1 finely chopped Chipotle pepper 1 1/2 tsp adobo sauce to bowl. Add lemon zest and 1 1/2 tsp of liquid smoke. Pour contents of bowl in a saucepan and heat over low heat stirring until it thickens. After mixture has cooled, mix in the sour cream. Refrigerate overnight. The Raisins: Place raisins in a bowl and pour wine over. Refrigerate overnight. Day Two: Preheat oven to 350°F. Place chicken in ovenproof dish and add water to a depth 1/4". Add 1/2 tsp liquid smoke. In a small skillet heat 2 TBS of peanut oil add the chili peppers and fry for 1 minute. Add peppers and oil to chicken. Bake covered for 1 hour. Let chicken cool then shred the chicken. Place shredded chicken in large bowl adding the grated carrot, diced celery, onion, red and green peppers and mix. Add finely diced Chipotle peppers to taste (I used three) and mix. Place cashews in a ziplock bag and crush with a rolling pin. Add cashews to bowl. Drain raisins and add to bowl. Add sauce and mix. You can serve immediately, but is much better if you refrigerate for at least 4 hours. To Serve: Place a leaf of lettuce on tortilla. Spoon chicken salad over lettuce. Sprinkle with cheddar cheese. Wrap up like you would a burrito, leaving the top open.
Remove casings from sausage. Crumble and brown in a large skillet. Drain and set aside. Sautee onion in same skillet. Add tomato pasta sauce, garlic powder, Italian seasoning, worcestershire sauce, salt and pepper. Add sausage. Cover and cook for 10 minutes. Place split hoagie rolls each on a plate. Spoon sausage-tomato mixture over roll halves. Sprinkle with mozzarella cheese. Place under hot broiler until cheese melts (approximately 1 minutes). Enjoy!
Heat oven to 350 degrees. Grease baking sheet. Combine sugar, brown sugar, peanut butter and Crisco in a large bowl. With a mixer; beat at medium speed until well blended and fluffy. Add eggs, vanilla and maple syrup. Beat at high speed 3-4 minutes. Stirring with a spoon add baking soda and 2-1/4 cups oats. Stir in candy. Stir in remaining 2-1/4 cups oats. Shape dough into 1-1/2-inch balls. Flatten slightly. Place 2 inches apart on greased baking sheet. Bake at 350 degrees for 9-10 minutes for chewy cookies or 11-12 minutes for crispy cookies. Cool 2 minutes on baking sheet before removing to cooling rack.
In a large bowl, beat eggs. Add milk, vanilla and cinnamon. Add bread cubes and toss. Let sit for 5 minutes. Melt butter in a large skillet. Add bread cubes and stir until cooked and browned. Gradually add sugar and stir to coat evenly. Cook until all sugar is dissolved for about 5 minutes. Serve immediately.
Put all ingredients in a spice grinder or blender and blend until it is a powder. Store in a jar with tight fitting lid.
For soft bread, toast first by placing under a preheated broiler until lightly golden on both sides. Rub each slice of bread with half a fresh juicy tomato. Optionally, sprinkle chopped garlic over slices and drizzle with oil.
Stir first 7 ingredient together until well blended. In separate bowl, combine corn, 1 cup green onions, and cilantro. Place half of bread cubes in bottom of buttered 13X9" glass baking dish. Spread half of tomato mixture evenly over bread. Sprinkle with 1/2 of cheese and half of bacon. Pour half of milk mixture over top. Repeat layers with rest of bread, tomato mixture, and milk. Sprinkle with remaining cheese, bacon and green onions. COver with plastic wrap and refrigerate over night. Bake at 350 degrees for 50 minutes.
Dice roast beef into cubes. Mix with gravy and Worcestershire sauce. Add mushrooms. Place in bottom of casserole. Mix half cup cheese into leftover potatoes. Place potatoes on top of casserole and sprinkle remaining cheese over casserole. Bake at 350 for 45 minutes.
Cut butter into small pieces and chill. In a small heavy saucepan simmer wine, vinegar, and shallot over moderate heat until liquid is reduced to about 1 tablespoon, about 5 minutes. Add cream and simmer mixture until slightly thickened, about 2 minutes. Gradually add butter a few pieces at a time, whisking and adding more before previous pieces are fully incorporated (mixture will be creamy and pale). Remove pan from heat and pour sauce through a fine sieve into a sauceboat, pressing on solids. Season sauce with lemon juice and salt and pepper. Serve sauce immediately.
Preheat oven to 350 degrees. Cream butter and sugars. Add eggs and vanilla and mix to combine. In a separate bowl, combine dry ingredients. Add into wet ingredients gradually. Drop spoonfuls onto cookie sheets. Bake for 10 minutes until edges are crisp and center is slightly gooey. Let rest on cookie sheet for a few minutes before moving to cooling rack to cool completely.
Rinse and clean mushrooms, removing the stems. Chop stems and set aside. Saute mushroom caps in 2 T of oil for 1-2 minutes until slightly softened. Blot mushrooms on paper towels and remove excess oil from pan. Saute mushroom stems in garlic and butter for 1-2 minutes until slightly softened. Add chicken stock and bring to a boil. Place stuffing mix in a mixing bowl and add chicken stock mixture. Add parsley and toss gently. Arrange mushroom caps stem side up in a shallow pan. Fill mushrooms with stuffing mix. Place in a preheated 350 degree oven for 10-15 minutes or until golden brown.
Soak the Thai fragrant rice for 20 minutes, then rinse in several changes of water. Drain, then boil in salted water for 10-20 minutes until tender. Drain and set aside. Whisk together the lime juice, sesame oil, chilli, garlic, ginger, soy sauce, honey, pineapple juice and wine vinegar in a large bowl. Stir in the rice. Add the spring onions, pineapple rings, sprouted lentils or bean sprouts, red pepper, celery, cashew nuts and the toasted sesame seeds and mix well. If the rice grains stick together on cooling, simply stir them with a metal spoon. This dish can be served warm or at room temperature and is a good accompaniment to grilled or barbecued meats and fish.
Heat butter in large skillet over medium heat. Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender. Stir in flour, thyme, salt, pepper and lemon juice. Cook, stirring for 2 minutes or until thickened. Let cool. Unfold pastry sheet on lightly floured work surface. Spread 1/3 of mushroom mixture over pastry. Roll up pastry. Cover and chill for 1 hour. Repeat with remaining 2 pastry sheets and mushroom mixture. Heat oven to 400 degrees. Cut chilled pastry crosswise into 1/4-inch thick slices about 32 slices per roll. Place cut side down, 1-inch apart from ungreased baking sheets. Stir egg and water in small bowl. Brush slices with egg wash, without letting wash drip down sides. Bake for 15 minutes or until golden. Serve warm. NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks. Then thaw in refrigerator and cut and bake as above directions.
In large mixing bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg yolk, 1 1/2 teaspoons salt and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two round loaves. Place each on a baking sheet coated with cooking spray. Beat egg white and water; brush over loaves. Combine the poppy seeds, sesame seeds, caraway seeds, onion and remaining salt; sprinkle over loaves. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 for 20-25 minutes or until golden brown. Cut into wedges; serve warm.
Mix the dry ingredients in a pan. Add the liquid and turn up the heat to medium. Stir until the mixture forms a ball. Place the ball on waxed paper until it cools. Different flavors of jello will produce different colors and scents.
In a small pot bring the fruit juice or water, vanilla and sugar to a boil. Meanwhile combine starch and cold water in a small bowl and stir to mix. When water is just starting to boil, add starch mixture. Let it come to a full boil; make sure to stir well as the starch will form lumps if you don't. Mix in berries and turn off the heat. Let your pot stand on the hot stove top for one or two more minutes, stirring once or twice. Pour everything into a bowl and chill until the jelly has thickened. This might take one or two hours depending on how thick you want your jelly to be. Serve with topping of your choice, or plain, and enjoy!
In a large saucepan, cook chicken through. Add onions and celery. Add butter and stir in flour until smooth. Slowly add milk and broth. Add water, wing sauce, Velveeta, cayenne pepper and garlic powder. Simmer, stirring occasionally, until cheese has melted.
Heat olive oil in a large skillet. Add onions, celery, green onion, garlic, bell pepper and seasonings. Saute until tender. Add tomatoes, tomato paste and Tabasco. Simmer for about 15 minutes. Add raw, peeled shrimp and simmer until shrimp are cooked. Serve with brown rice.
Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden. Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper. Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns. Serve soup topped with the croutons and sprigs of thyme.
Preheat oven to 350 degrees. Grease the bottom and sides of your loaf pans. I used spray oil. Set aside. In a large mixing bowl beat sugar and oil. I use a whisk always, but you can use an electric mixer. Add eggs and beat well. Set sugar mixture aside. In another large bowl combine flour, baking soda and salt. Alternately add flour mixture and water to the sugar mixture. Beat after each addition until just combined. Beat in pumpkin. Spoon batter into prepared pans. In the 6 mini loaf pans I baked for 35 minutes and then checked and baked for another 4 minutes. In 2 loaf pans I would bake for 50 minutes and then check. It depends on your oven. When done, cool in the pans on a wire rack. Enjoy plain or with butter! This is a sweet bread!
Mix lemon juice and Equal in a large pitcher; stir to dissolve Equal. Add water and mix well. Serve over ice.
Preheat oven to 350°F Grease an 8 or 9-inch square baking dish. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add Carnation milk and then remaining dry mixture. Add chopped chocolate. Spoon batter into prepared pan and spread evenly. Bake 45-50 minutes until a toothpick inserted in center comes out clean.
Preheat the oven to 350°F. Mix together the flour, baking powder, salt, nutmeg and cinnamon. Mix together the oil, egg, sugar and milk. Add to the dry mixture stirring until just combined. Spoon mixture into greased muffin tins. Bake for 20-25 minutes. Meanwhile, mix the sugar and cinnamon for the topping. Once muffins have cooled a little, dip the tops of the muffins into the melted butter and then into the cinnamon sugar mixture. Set on a tray and allow to cool.