HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk all ingredients for the dipping sauce well and set aside. Mix all of the meat mixture ingredients together and let it marinade for an hour or so for best flavor. Place a scant tablespoon of filling in the center of a wrapper and fold and tuck. You know how it is done or look up a video tutorial on Youtube.( I really suck at folding those little time-consuming dumplings so for years I have just bought egg roll wrappers and make them like that) They aren't as pretty as the little cute parcels but it is a huge time saver for me. Steam them for 9 minutes. If you have a Chinese steamer- fine. (I don't) You can use a vegetable steamer in a large sauce pan or I use my electric wok with the steamer attachment. Spray the steamer rack with Pam or vegetable and you will have no problem with them sticking. The serving size is subjective depending on whether you use little wonton wrappers or egg roll wrappers so don't pay any attention to that -- but I had to enter something. The recipe will feed four however you decide to make them unless you are a glutton like me and then the serving size is just for one with a little bit left over for a snack the next day :-). ?. Bon Apetit in Japanese!
Light your grill, I use gas and I put it on a low setting. Crack open a Bud Lite and drink about half of it. In a sauce pan, melt butter. Once the butter has been melted add the Tony's, cayenne, and paprika. Allow to simmer for about 3-5 minutes. Add black pepper and sea salt and simmer for about 5 minutes. Spoon about a quarter to half of the ingredients into the can of the remaining Bud Lite. If you do it too fast it will fizz all over the place and turns into a big mess. Do it slowly. Sit the chicken on top of the can, you are going to want to use a small round metal pan underneath the chicken. It makes for less mess later when you are cleaning your grill. Take the remaining portion of the sauce with the chicken out to the grill. Place your sauce to the side and place the chicken on the grill. Using a BBQ brush, brush the mixture all over the chicken. Just like doing a BBQ, you will brush on more and more every 15-30 minutes. **** Now, depending on your grill, it may take only about two hours to fully cook or it could take three hours. I have made this on a few different grills and this is about the range of time I've experienced. Don't rely on time, when it's done it's done and boy is it good!*****.
Brown the beef in skillet and pour off the fat. Stir in the tomato sauce, onion, parsley, oregano, basil, 1/2 teaspoon of salt, and pepper. Simmer uncovered, stirring occasionally. Combine the spinach with the cottage cheese and remaining 1/4 tsp of salt. Spoon the spinach mixture around the edges of a 9x13-inch baking dish. Pour the beef mixture into the center. Cut each mozzarella slice into 3 lengthwise strips and arrange in lattice design over meat. Bake at 375°F for 20 minutes.
Add the butter to a large and high pan. Place it over medium heat until melted. Then add the chopped garlic and onion together with the fresh rosemary. Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock. Stir and then add the tomato paste. Season with a little pepper and salt. Stir the soup again and then cover the pan. Cook the tomato soup for 8 minutes or until the onion is super soft. In the meantime chop the fresh ripe tomatoes up. Once the onion is soft, add the tomatoes. Peel and slice the carrot. Also add this to the tomato soup. Stir and cook for 8 more minutes until the carrot is soft. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth. Check the seasoning and add extra pepper or salt to taste. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for 6 minutes until cooked through. Then add the chopped parsley. Scoop the tomato meatball soup into bowls and serve hot.
Preheat oven to 350 degrees. Cook sausage in large skillet over medium-high heat about 5 minutes or until no longer pink, stirring to separate. Combine sauce, sausage, ricotta cheese, noodles, half the mozzarella cheese, mushrooms and bell pepper in large bowl. Spoon into a 3-quart casserole dish or 13 x 9 baking pan. Top with remaining mozzarella cheese. Bake, uncovered, about 25 minutes or until heated through.
Combine all seasonings with orange juice to make a spice paste. Rub paste over both sides of the chicken. Grill or broil chicken 5-7 minutes per side or until juices run clear.
This is my version of "The Outback's" Alice Spring chicken: Rub chicken breast with Season All and set aside in refrigerator to marinated for 1 hour or longer. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside. Prepare Honey Mustard and gather all other items together to assemble . Take chicken from marinate and grill over medium heat . Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove. Place in shallow oven proof or microwave proof baking dish. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350°F or a microwave just until the cheese melts and browns slightly. Sprinkle with parsley. Extra honey mustard may be served on the side.
In Kitchen Aid style mixer: Mix all ingredients roughly till combined with paddle, let it rest for 10 minutes. With the paddle (I prefer the hook to prevent the dough from crawling into the guts of the mixer), beat the living hell out of the batter, it will start out like pancake batter but in anywhere from 10 to 30 minutes it will set up and work like a very sticky dough. if it starts climbing too soon, then switch to the hook. You'll know it's done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl. I mean this literally about the climbing, i once didn't pay attention and it climbed up my paddle into the greasy inner workings of the mixer. It was not pretty! Anyway, it will definitely pass the windowpane test. Place into a well oiled container and let it triple! it must triple! For me this takes about 2.5 hours. Empty on to a floured counter (scrape if you must, however you gotta get the gloop out), cut into 3 or 4 pieces. Spray with oil and dust with lots o' flour. Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500°F. After 45 minutes or so the loaves should be puffy and wobbly, now it's iron fist, velvet glove time. Pick up and stretch into your final ciabatta shape (~10" oblong rectangle) and flip them upside down (this redistributes the bubbles, so you get even bubbles throughout), and onto parchment or a heavily floured peel. Try to do it in one motion and be gentle, it might look like you've ruined them completely, but the oven spring is immense on these things. Bake at 500F until they are 205F in the center (about 15-20 minutes), rotating 180 degrees half way through. Some people like to turn the oven down to 450F after 10 minutes, but whatever floats your boat. I usually bake in 2 batches.
Preheat oven to 325*. In a large Dutch oven, heat the oil over medium-high heat. Brown the meat on all sides and remove. Add the onion to the pot and cook until light golden in colour. Add the garlic, green pepper, jalapeno, chili powder and cumin seed. Stir constantly and cook for one minute. Add the oregano, beef broth, beer, worcestershire sauce and tomato paste. Stir until combined. Return the beef back to the pan. Cover and bake @ 325* for three hours, turning the beef three times. When the beef is very tender, remove to a plate and tent with foil. Reduce the liquid on top of the stove by 1/3. Season with more chili powder, (to your taste) if desired. Stir in cilantro and lime juice. Carve the beef, placing on a shallow platter. Pour sauce over and serve.
In small sauce pan boil vinegar and soy for about 5 minutes to reduce. Add orange juice and turn to down to simmer. Mix sugar and pepper and press onto one side of each chop. Heat large skillet to med/high and spray with oil. Add chops seasoned side down to hot pan and cook for 3-4 minutes, turn and cook additional 4 minutes. Top each chop with Balsamic Syrup and serve.
Beat butter and sugars, beating well, until creamy. Add egg yolks one at a time and beat very well. Slowly add sweetened condensed milk and continue beating. Add flour (sifted with baking powder) and mix well. MIx fruits. Add egg whites (beaten, but not stiff), stirring gently. Bake at 180 C for about 1 hour. Unmold it still warm. GLAZE: mix all ingredients. Pour it over cake. Sprinkle chopped glazed fruits in dish, around the cake.
Measure ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Basic Cycle; press start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Brown turkey and onion in skillet over medium heat 3 to 5 minutes. Drain off fat. Stir in black beans. Spoon 1/4 cup of the turkey mixture on each half of each tortilla. Top with 1/4 cup cheese. Fold tortilla in half. Spray large skillet with nonstick cooking spray. Add 4 folded tortillas to fit in single layer. Cook over medium heat 2 minutes per side or until browned. Press down with spatula to flatten. Cook remaining tortillas. Cut each folded tortillas in half to form quesadilla quarters.
Preheat oven to 350°F. Cook spinach according to package instructions. Drain; add nutmeg. Slice Zucchini. Grate Parmesan and Swiss (amounts in recipe for grated cheese). Combine zucchini, water, margarine, and seasoned salt in skillet. Cover; steam for 5 minutes. Mix Parmesan and Swiss cheeses. In 8-inch casserole, layer spinach, zucchini, and cheese. mixture. Bake for 20 minutes.
In a greased baking dish, mix together all ingredients. Bake at 350 degrees until heated thru and cheese is melted. About 20 min or so. Dig in!
Mash potatoes with butter, salt, and milk. Saute the ground lamb with the seasonings. Add the onions, pine nuts and mushrooms and saute until fully cooked. Spread half of the mashed potatoes in the bottom of greased baking dish; spread the lamb filling over the potatoes and cover with the remaining potatoes. Dot the top with butter and sprinkle with bread crumbs. Bake at 350°F for 30 minutes. Cut into squares to serve.
In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes). Add mushrooms and garlic and cook (medium high heat) 3-5 minutes. Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool. Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine. Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge). Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely. Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper. Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.). Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat. Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.
Cook rice per package instructions using 1 3/4 cups water and 1/2 teaspoon salt; keep warm. In the meantime, in a medium-sized skillet, heat oil over medium heat. Add onions and garlic; cook, tossing frequently, 15 minutes or until onions are golden. The onions should reduce to about 1 cup. Stir in brown sugar, salt, chili paste, and rice vinegar; cook another 3-4 minutes, stirring constantly. Gently fold rice into onion mixture. Garnish with peanuts and cilantro.
Sprinkle chicken with salt and pepper. Put the soy sauce, maple syrup, olive oil, vinegar, and garlic in a dish large enough to hold the breasts in one single layer and blend well. Add the chicken breast halves, skin side up, and coat them with the marinade; cover and let stand 15 minutes or until ready to cook. Arrange the chicken breasts skin side down in one layer on a baking dish. Place the chicken under the broiler, not the skin side up and then after 10 minutes, turn over so it is skin side up and cook until done; turning as needed to cook through.
For Wontons: Heat a large non-stick skillet over medium-high heat until hot. Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste. Continue cooking 3 to 5 minutes. Add the cooked chopped shrimp. Remove from heat, mix thoroughly& allow to cool slightly. Place a small amount of water into a small bowl to use for sealing the wontons. Place a tablespoon or more of the filling into the center of each wrapper. Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle. Hold filled wonton by the tip with the longest side down. Gently wrap corners around filled part, moisten with water and gently pinch to seal. The finished wonton resembles a nurse's hat. Set wontons aside on an oiled plate & continue with remaining wontons. The reason for oiling the plate is to prevent wontons from sticking. FOR THE SOUP: Soak black mushrooms in warm water for about 20 minutes. Discard stems. Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil. Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil. 5 minutes before serving add the brocoli, mushrooms, shrimp. 1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately. Ladle soup into individual large soup bowls with as many wontons per person as desired. Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg. Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.
Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces. Open the package and take out the seasoning package. Mix together Dressing ingredients in a small bowl, and set aside. Rinse and dry suey choy and chop into bite sized pieces. Put into large salad bowl. Rinse and dry bean sprouts and green onion. Add to bowl with suey choy. Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc). Add dressing and toss together. It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.
Slice mushrooms and saute in 2 Tblsp. butter 2 minutes. Line bottom of a greased casserole with 1/3 of crumbs, add a layer of sliced mushrooms and dot with 1 Tblsp. butter; add another layer of crumbs, then oysters, remaining sliced mushrooms and a final layer of crumbs. Pour milk, cream and remaining 5 Tblsp. melted butter over top. Bake in 350* oven 25 minutes.
Preheat oven to 350°F. For Crust:. In food processor, pulse together flour, sugar, lemon zest and salt. Add in butter (chilled cut into several pieces) and pulse until mixture is crumbly (with pea size chunks of butter remaining). Press evenly into a 9 x 13 inch pan and bake for 20 minutes, until slightly golden at the corners. While crust is baking: prepare filling, beat together all filling ingredients until smooth. When crust comes out of oven, pour on the filling while crust is hot and then return pan to the oven. Bake for 25 minutes, until set and lightly browned at the corners. Set pan on wire rack and cool completely. Makes about 16 bars.
Preheat oven to 375°F Season roast with salt and pepper. In a small bowl, combine garlic, mustard, mayonnaise and horseradish. In another small bowl, combine parsley, thyme, dill and 1 tablespoon of mustard mixture. Place the beef, rib-bone down, in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110°F Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands. Continue cooking roast until a thermometer inserted into the center of the beef registers 140°F for medium, or longer until desired degree of doneness. Cover loosely with foil, and let the beef stand 20 to 30 minutes before carving into 12 thick slices. Yields 1 slice per serving.
Melt 1 tablespoon butter in a large non stick skillet over medium high heat. Add panko and stir until golden and crisp, about 2 minutes. Transfer to a bowl and mix in 2 tablespoons of the parsley. Wipe out skillet. Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in the same skillet over high heat. Add red onion and saute until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper, and saute 1 minute. Add shrimp and saute until barely opaque in center, about 1 minute per side. Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining parsley. Transfer to a shallow bowl. Sprinkle sauteed panko over the top and serve with lemon wedges.
Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F. In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish. Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened. Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.
Cook cauliflower in boiling water until crisp tender, about 6 minutes. Drain and transfer to a lightly buttered 1 1/2 quart baking dish. In a small saucepan, melt 3 tablespoons of butter, whisk in flour and salt. Stir until bubbly, then gradually add milk, stirring constantly until thick and smooth, about 3 minutes. Stir in mustard and pour sauce over cauliflower in baking dish. Melt remaining butter, add bread crumbs and toss to coat. Sprinkle Parmesan cheese over casserole, then top with buttered bread crumbs. Bake at 375° for 20 minutes or until bubbly and brown.
Microwave millet and water in a microwave-proof bowl for 15 minutes; set aside. Saute onion in butter over medium high heat until onion is very tender. Mix onion with millet. Beat together eggs, corn with juice, and remaining 4 ingredients. Combine egg mixture with millet. Place all in a 9x13-inch pan. Bake, covered, at 325°F for 40 minutes.
Preheat oven to 375°F. In a food processor or blender, crush pretzel twists until crumbs form. Add sugar; pulse until combined. Add margarine and mix well. With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed. Place mixture in an ungreased 9-inch pie plate. With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell. Bake at 375°F until set, about 5 minutes. Place in freezer for 10 minutes to cool. Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices.
In a small glass bowl, whisk the ingredients together until well blended. Use immediately or pour into an airtight container, cover tightly, and keep in the refrigerator up to 1 week.
Bring chicken stock to a boil. Add milk, cream, chicken, potatoes, red peppers, onions, corn and sugar. Simmer for 40 minutes. Add parsley and hot sauce: simmer for 5 minutes. ENJOY!
Preheat oven to 400 degrees. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Using two knives or a pastry blender, cut in butter until mixture resembles coarse meal. Combine buttermilk, egg and vanilla. Stir into flour mixture with peaches until just combined. On lightly floured surface knead dough 5-6 times. Pat dough into 3/4" thick circle. Cut into 10 wedges. Place on a baking sheet. Bake at 400 edgrees for 20-25 minutes or until golden brown.
Spray bread machine with nonstick cooking spray. In a bowl, mix first 4 ingredients until well blended. Stir in baking powder, soda, salt, spices, and flour until just mixed. Pour mixture into bread machine pan. Set bread machine to quick or cake cycle. Add chopped nuts at the beep, if using. When complete, carefully loosen the loaf and turn out onto a rack to cool.
Bring two large pots of salted water to a boil. While the water is heating, remove sausage from casings (if you can't find Italian sausage bulk)heat a large frying pan over medium heat and place sausage in the pan, breaking into bite sized pieces while cooking. Cook sausage till nicely browned, (reserve). Cut off stems from Broccoli Rabe and place in boiling water. Boil your pasta of choice only cut back on time from the package directions by 1-2 minutes. Thinly slice 1-2 cloves of garlic, and place in a small sauce pan with the olive oil (and pepper flakes if desired). Cook garlic till lightly toasted (be careful! Don't burn it). When broccoli rabe is tender resesrve about 1 cup of the cooking liquid and drain the broccoli. Use the cooking liquid from the broccoli rabe to deglaze the frying pan with the sausage. Return the drained broccoli to the pot, add the sausage and the cooked pasta. Add Olive oil with garlic and the cheese and toss together. simmer all ingredients together for about 1-2 minutes (to allow flavors to marry). serve with extra cheese for sprinkling.
Place chicken breasts in a large saucepan or soup pot and add water to cover. Add the curry, onion, garlic and parsley. Cover and bring to a boil, then reduce heat and simmer till chicken is tender, about 30 minutes. Remove the chicken from the stock and set aside to cool. Add enough water to the stock to make 6 cups. Bring to a boil, and add the rice, brown lentils, split peas, bell peppers, salt, ground pepper and apple. Simmer gently. When the chicken is cool enough to handle, dice it and add to the pot. Cook the soup for 35 minutes more, then stir in red lentils and continue cooking till the rice is done and legumes are tender (about 10 minutes). Stir in the yogurt. Taste and adjust seasonings. Serve at once.
Make ahead. This needs to chill at least overnight for best quality. CRUST. Toss crust ingredients together. Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan. Chill. FILLING. Preheat oven to 350 degrees. Beat cream cheese until very smooth. Gradually add sugars, beating until well mixed. Add eggs, one at a time. Add pumpkin, spice, vanilla and cream, and mix well. Pour into prepared pan. Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.). Cool cake, then refrigerate several hours or overnight. TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat. Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.