HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Mix in egg yolks. Mix well. Stir in lemon zest and flour and cornmeal. Pat dough into a disc--wrap in plastic wrap and refrigerate 3-4 hours. Roll out on floured surface about 1/2" thick or a little less. Cut in desired shapes.sprinkle with additional sugar and lemon zest, if desired. Bake in 350°F oven for 8-10 minutes or until edges are just turning golden brown. Cool on cookie sheet for 1 minute before removing to rack to cool completely.
Boil Pasta according to the directions. When done drain and put back in the pan on Med to Med- High heat, add all ingredients and stir thoroughly until you see cheese getting stringy. You can add more Cheese if you like. If you are talented, you can make the sauce while pasta is cooking-but I have found this technique is better.
Whisk all ingredients for the dressing together and season to taste. Cook the beans in boiling water for 2 minutes, so they are just tender. Combine the salad leaves, sliced cucumber,tomatoes and beans in a bowl. Sprinkle the tuna slices, anchovies, eggs,radishes and olives over the salad. Pour over the dressing and toss to combine.
Mix dry ingredients together. Add the rest, and boil until thickened. Add little hotdogs, heat through. Serve with toothpicks in little crock pot or chafing dish.
Combine the first 4 ingredients in a small bowl, stirring until blended. Set aside. Arrange the fresh peas in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until the peas are tender. (If using frozen peas, follow package directions!). Remove the peas from the steamer and spread the butter over the peas. Let it melt evenly and stir. Serve immediately.
Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes. Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm serving bowl and serve.
Saute garlic in oil and add vinegar, wine, soy sauce, honey, parsley, and salt. Stir util mixture is hot. Place mushrooms in container and pour hot mixture over mushrooms. Marinate for 3 hours or more, turning over several times. You can use marinade for later use on more mushrooms or as a salad dressing.
heat jelly and ginger to boiling over medium heat in a small saucepan. Remove from heat and let stand to cool. Spoon jelly and ginger into sterilized jars and seal. Refrigerate at least 3 days before serving. Store in refrigerator.
Mix the oil and spice mix in a large bowl. Add the chicken and toss until each piece is coated. Preheat the oven to 350 degrees F. Place chicken in a large baking pan and bake for 30 minutes. Cool and refridgerate until ready to finish preparing. To finish preparing- Prepare a charcoal grill or gas grill. When it's hot add the chicken and grill until heated through, turning continually as they cook, about 4 minutes. Transfer the chicken to a large bowl, add the BBQ sauce, and toss to coat. Transfer to a serving platter and serve with El Rancho dressing to dip.
In large bowl, mix together flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once, stir with fork to make a soft slightly stick dough. Cut in to rounds and bake 425F degrees for 12-15 minutes or until cooked.
Clean the crabs. Heat the oil in a wok or large skillet and stir fry the onion, ginger, garlic, lemon grass, shrimp paste (if using) and two-thirds of the chillies for two minutes. Add the crab and boiling water, reduce the heat and cook 8 minutes longer. Transfer the crab to a plate. Chop the crabs into 4 to 6 pieces with a large cleaver, leaving the legs attached. Crack the claws with a mallet or pestle. Mix the cornstarch into a little cold water. Add the sugar and tomato paste to the wok and combine well. Add the cornstarch solution and continue stirring until the mixture thickens. Add the lightly beaten egg, stir continuously to form small tiny strands. Return the crab to the wok, stirring until well-coated with the sauce. Place on a serving platter and garnish with the green onions and remaining chillies. Serve hot.
In large skillet, saute the ground lamb, working in batches if necessary to avoid crowding the skillet, until lamb is no longer pink, 3 to 4 minutes per batch. As it browns, remove lamb to a colander to drain excess water and fat. In a small bowl, soak the bread in 1/4 cup milk for 20 minutes, turning it over occasionally. Squeeze excess milk out of bread and then tear it into pieces. Heat oven to 375°F. Lightly butter a 13-by-9-by-2-inch glass baking dish. In a large skillet, heat the butter. Add the onions and saute until softened, about 5 to 8 minutes. Add the garlic and curry powder and saute 1 minute. Remove from heat. In a large bowl, mix together the lamb, onion mixture, raisins, almonds, lemon juice, chutney, salt, pepper and 1 egg, slightly beaten, until all ingredients are evenly distributed. Spoon into prepared baking dish. Tuck the bay leaves into lamb mixture. Bake at 375°F. for 30 minutes. In a glass measuring cup, stir together the remaining egg and remaining 3/4 cup milk. Pour over lamb mixture. Bake until egg mixture is set, about 10 to 15 minutes. Remove and discard bay leaves before serving.
In medium saucepan add butter, sunflower seeds, salt, lemon zest, and ginger. Heat on low heat, stirring until covered and warm. Keep warm in warm oven. Grease a large jelly roll pan with pam or other shortening. In large heavy 4 quart saucepan, add sugar, corn syrup and water. Heat slowly, stirring with a wooden spoon. Sugar will turn a golden brown. Do not burn. Use a candy thermomenter. When the sugar mixture reaches hard crack stage 300*. Pull off heat. Stir in baking soda and lemon extract. Beat it in thoroughly. Take warmed sunflower seeds out of oven and fold into sugar mixture. Spray large flat bottomed spoon with Pam. Spread candy mixture on jelly roll pan.Even out with bottom of flat bottomed spoon. Cool. Crack into 4 inch pieces. Store in air tight glass canisters or wrap with waxed paper between layers and put in decorative cups wrapped with colorful cellophane for the holidays.
Combine the first 7 ingredients to make marinade. Slice Chicken or beef into strips. Add to marinade and marinate for 2 hours. Quickly saute onions and peppers in oil until lightly browned. Remove from pan. Saute marinated meat about 4 minutes. Toss with vegetables. Spoon into flour tortillas. Serve with avocado slices and sour cream.
Heat oven to 375°F Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet. In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist. Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see photos). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten. Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese. Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.
Melt the almond bark following the direction on the package. I do mine in the microwave for 1 minute, stir, then 30 sec., stir, repeat until melted. Add the peanut butter and stir until well blended. Add the remaining ingredients and mix until all ingredients are coated. Drop by teaspoons onto wax paper and let cool.
Add the ingredients to the bowl according to the bread maker instructions. Set crust on light setting, if available.
Pour the cream of chicken soup into a blender along with the green chilies, jalapeno pepper and lime juice. Puree until smooth then pour into a saucepan and warm over medium-low heat. Next, in a large bowl, mash together the cream cheese, Monterey Jack cheese and taco seasoning until well blended. Stir into the chicken. Evenly divide mixture among the 8 tortillas, placing filling in center of tortilla. Fold top down, fold bottom up, then roll up sides to make a square packet. Heat the vegetable oil in a large skillet over medium to medium-high heat. Fry 4 chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip with tongs and fry other side an additional 90 seconds. Drain on a plate lined with paper towels. To serve, place a chimichanga on a plate, and ladle the warm pepper sauce over top. Sprinkle with cheddar cheese and green onions. Finish with a dollop of sour cream.
Place chicken breats between two sheets of plastic wrap, use flt side of meat mallet to pound them into 1/3 inch thickness cut the breasts into strips. transfer to medium bowl and toss with cornstrach to coat. let stand for 5 minutes. whisk the remaining ingriendeints (but the veggies). Heat wok or skillet and add 1 teaspoon saesme oil. add pepper and onions and stir fry remove and set aside. add 1 teaspoon seasme oil and chicken cook till no longer pink inside, then add veggies and sauce and heat throu.
Note: 1/2 cup = 100 ml. Trim off stems, halve the bananas and boil them in water. (not over boiled). After boiling, peel it and sliced it lengthwise. In a bowl, combine orange juice with icing sugar and 1 tablespoon of sugar and mix it well. Melt 2 tablespoon of butter in 1 tablespoon of oil in non-stick pan (preferably) and place banana slices and fry it from both the sides till golden brown. If excess oil is remaining then drain the slices on absorbent paper. Now add 1/2 tablespoon of oil in frying pan and place banana slices in it. Pour the orange juice mixture over it. Cook it on low flame for 5-10 minutes till the consistency of juice thickens and it coats the banana slices from both the sides. To serve, arrange banana slices with the orange sauce (orange juice thickens = orange sauce)on plate and decorate it with whipped cream and dry fruits and little sugar on top.
Cover eggs with cold water and bring up to a simmer for 3 mins then cover pan and turn off heat let sit for 14 minutes. Meanwhile chop chives and shallots. Peel eggs and slice lengthwise dropping egg yolks in a bowl. Mash yolks and add all ingredients except paprika. Depending on how dry eggs are, adjust mayo & mustard to achieve a consistency of frosting. Place in a ziploc, cut tip of & pipe back into egg whites. Garnish with paprika and fresh chives.
1. Shake well in bag and marinate in fridge. 2. Grill over low to medium heat for 6 minute per side. 3. Or to your desired liking.
Combine onion and cucumber slices in a clean jar. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes. Add the garlic cloves to the jar. Slowly pour the pickling liquid over the slices, filling to the top of the jar. Cool to room temperature. Top off the pickles with any remaining liquid and refrigerate at least overnight.
In a large skillet or a wok, stir-fry the onions, celery and carrot in half the oil until onion begins to brown. Add garlic and ginger. Stir-fry 1 minute. Remove from the skillet and set aside. In the same skillet, stir-fry the beef in remaining oil at high heat, breaking it until it's completely cooked and cooking liquid has evaporated. Add the cooked veggies and bean sprouts. Add soy sauce and reheat well. Adjust seasoning.
Combine the flour, sugar, baking powder,salt and soda in a bowl and mix. Add the bananas, peanut butter, milk and egg and whisk until the consistency is such that it can be balled up in a spoon. In a medium saucepan, heat the peanut oil to 375 degrees F. Using a teaspoon, delicately spoon the batter into the oil, a few balls at a time and deep fry until they fluff up and become crispy and golden bown - about 5 minutes. Strain on a wire rack. To make the chocolate sauce, bring a cup of water to a simmer in a pot. Add a large metal bowl over the top of the pot. In the metal bowl, add the chocolate chunks and whipping cream, then whisk until it melts together. Generously drizzle the chocolate sauce over the fritters and serve.
Combine rice, water, salt, and butter in a pan. Cover and simmer for 15 minutes. At the same time, heat the milk to scalding. Stir hot milk into rice, add raisins if using, cover, and simmer 15 more minutes. Beat eggs and sugar together. Add some of the hot mixture to them, stirring constantly. Return egg mixture to rice mixture and cook 5 minutes, stirring constantly. It should start to bubble. Pour into a bowl. Add the vanilla. Cool.
In a medium glass bowl mix together all marinade ingredients; add in shrimp, toss to combine, cover then refrigerate for 2 hours. Heat 2 tablespoons sesame oil in a large wok or skillet; add in broccoli florets and carrot slices; saute for 3-4 minutes then add add in teriyaki sauce then toss with veggies. Add in the marinated shrimp (do not rinse off the marinade) and saute for about 4 minutes or until shrimp is no longer pink. In a small bowl whisk together the broth with cornstach; add to the wok or skillet and bring to a simmer stirring until thickened. Season with salt and pepper to taste. Place in a large serving bowl or platter then sprinkle with finely chopped green onions and/or sesame seeds if desired. Serve with cooked rice.
Preheat oven to 325°F Spray a loaf pan with cooking spray. Combine all ingredients, except blueberries & 1TB flour, well. Toss blueberries with 1TB flour to coat berries. Shake in a sifter to remove excess flour & add to batter. Fold in blueberries. Pour batter into pan & bake 1 hour or until dark brown on top.
If you have large mushrooms, slice them a scant 1/4 inch thick, then cut the slices crosswise in half. If you have smaller mushrooms, leave them whole or slice them in half. What you are looking for is bite-size pieces. Put a medium skillet over med-high heat and add the butter and oil. When the bubbles from the butter have subsided, toss in the shallot and cook, stirring, until glistening and starting to soften, about 2 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring often, until the mushrooms have given up their liquid. Continue cooking and stirring for another 2 minutes or so, until the mushrooms are tender, then pour in the cream. Bring the cream to a boil and cook for 3 minutes or so, until it thickens just a little, then pull the pan from the heat and stir in the rosemary and mint. Arrange the brioche on salad plates and top with the mushrooms and then the eggs.
Cook onion and garlic in a skillet sprayed with Pam for 3 minutes. Drain the bean liquid into the skiller. Add undrained tomatoes, oregan and pepper and bring to boil. Cook uncovered over medium heat for 5 minutes. Stir in pasta. Reduce heat; cover and cook about 12 minutes or until pasta is almost tender. Add beans and cook 3 minutes more.
Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/2-inch thickness. Remove plastic wrap. Place chicken in a self-sealing plastic bag. In a small bowl combine vinegar, oil, garlic, kosher salt, and crushed red pepper. Pour over chicken. Seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 1 to 4 hours, turning bag occasionally. Drain, discarding marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Oven method: Place chicken on a rack in a shallow roasting pan. Roast chicken in a 400°F oven for about 15 minutes or until chicken is no longer pink (170°F).
Salt chicken thighs and set aside. Combine all other ingredients into a uniform mixture and add chicken thighs. Divide into five packs and freeze. Thaw before cooking. Pressure cooker directions: Bring to pressure and cook 15 minutes. Use natural release. Slow cooker directions: Cook four to six hours on low.
Combine first 6 ingredients. This may be stored in an airtight container in the freezer. Mix before using to redistribute the seasonings. To make fried fish; dip fish in buttermilk, then roll in coating mix. Heat approximately 3" oil in a large skillet to 375°F Fry one piece at a time until golden brown, 4-6 minutes.
Slice onion into very thin slices, separate rings; set aside. Slice steak, across the grain, into very thin slices, place in a zip lock bag, add cayenne pepper, Worcestershire sauce, oyster sauce and balsamic vinegar to zip lock bag. Squeeze out air and massage bag to distribute sauces and vinegar through steak; set aside. Meanwhile, in a large nonstick fry pan, heat oil over medium heat; cook onion, and garlic, stirring occasionally, until medium to dark brown caramelized; 10 to 15 minutes. Add steak strips with sauces, saute' til medium rare. Add beef stock or wine and deglaze pan. Simmer 5 minutes. Meanwhile, toast bread slices dark brown. Place 2 slices of toast on warm plate and cover with half the onion and meat mixture. Repeat on second plate.
In a large pot, combine first 9 ingredients. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Garnish with toppings.
In a large mixing bowl, whisk together all the dry ingredients. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk. Stir in the fruit, chips, and/or nuts, if you're using them. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F Bake the scones for 20 to 25 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.
Weigh and divide the sausage into 2 ounce balls. Flatten into patties. Fry them until done. If cooking a large amount of them such as a party, I have baked them as one big sheet and divided into patties. Top individual patties with about a teaspoon of marinara sauce each. Place a little of the fire roasted red and green peppers and onion on the marinara sauce. Place the quartered sliced Mozzarella cheese on the peppers. Bake at 350 degrees Fahrenheit or broil until the cheese is melted and slightly browned. Butter the sliced rolls; place on griddle or grill. When browned, place the patties on the rolls. And enjoy!
Heat oven to 375. Spray baking dish with cooking oil. Cut fish into 6 serving pieces and place in dish. Mix almonds, butter, lemon peel, salt and paprika, and spoon over fish. Sprinkle with lemon juice. Bake uncovered 15 or 20 minutes or until fish flakes easily with fork.
Heat oven to 425°F Lightly spray cookie sheet with cooking spray. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle. In small bowl, mix chicken and wing sauce; spread down center of rectangle to within 1 inch of edges. Sprinkle with cheese. Fold shorter sides of dough 1 inch over filling. Bring long sides of dough over filling, overlapping in center; pinch edge to seal. Bake 14 to 16 minutes or until golden brown. Buffalo wing sauces vary in flavor. Experiment with different brands to determine your favorite.
In large nonstick stockpot heat olive oil. Saute jalapeno pepper, onion, and bell peppers over medium heat until onions are translucent (5-8 minutes). Add remaining ingredients and slowly bring to boil. Cover and simmer on low heat for 20 minutes.
Heat oil in large saucepan over medium-high heat. Add onion and garlic; saute 3 min or until tender. Add chili powder and next 6 ingredients; bring to a boil. Reduce heat; cover and simmer 15 min, stirring occasionally. Serve and eat.
MAKE THE SAUCE: Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil. Reduce heat and cook until thickened, about 20 to 30 minutes. (This amount of sauce is enough for 40 to 50 chicken wings). CHICKEN: Combine flour, salt, pepper and red pepper in a plastic grocery bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree oven for 35 minutes. BASTE: When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce.
Beat sugar, eggs and oil for 2 minutes and add apples. Mix the dry ingredients together and beat into egg mixture. Stir in prunes and nuts. Put into a greased and floured 10 in bunt cake pan and bake at 325 for 1 hour 20 minutes until toothpick comes out clean. cool about 20 minutes and invert onto a wire rack to cool. before serving dust with sugar.
In a medium bowl, combine stock, coconut milk, cumin, coriander, salt, tumeric, cayenne, and cinnamon. In a large wok or skillet, combine garlic and oil. Stir-fry over medium-high heat just until garlic begins to brown, approx 2 minutes. Add onion, stir-fry 2 minutes, until onion starts to become translucent. Add stock mixture, bring to boil. Add squash and potatoes. Return to boil, then reduce to a simmer. Cover and cook, stirring occasionally, until squash and potatoes are tender, about 10 minutes. Remove from heat, stir in lemon juice. Serve over rice, garnish with coconut or parsley. Enjoy!
Saute the onion and garlic in the olive oil. Use a large pot over medium heat, and wait until the onion turns translucent. Add the ground beef and stir until it's browned. Gently stir in the tomatoes, beans and spices. Add salt and pepper to taste. Reduce heat to low and simmer for 30 minutes. Mix in the corn and continue to cook the chili for another 15 minutes.