HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mein omit the buns. Serve the chow mein mixture over hot cooked rice or chow mein noodles.
Preheat oven to 400°F (200°C). Place 3 tbsp (45 mL) pasta sauce in a large bowl; stir in bread crumbs, egg, garlic, Italian seasoning, salt and pepper. Crumble in the beef and mix gently to combine. Press evenly onto a 12-inch (30 cm) rimmed pizza pan. Spread the remaining sauce evenly over the beef. Sprinkle with cheese and top with vegetables. Bake, on the lowest rack, for 15 to 20 minute or until the pizza is set and the cheese is bubbly. Cut into wedges and serve.
Make the white sauce first with white sauce ingredients as follows: In a 1 qt saucepan, melt the butter over medium heat. Stir in the flour until blended. Add the milk and chicken stock all at once, stirring constantly, until the mixture thickens and bubbles. Cook, stirring for 2 minutes longer. Stir in the salt and pepper. Makes 1 cups of sauce. Trim the stems from the broccoli and cut it into small florets. Fill a large bowl with ice water. In a large saucepan, bring 4 qts of salted water to a boil. Add the broccoli and boil for 2 minutes, just to bring up the color. Drain the broccoli and transfer to the bowl of ice wate to stop the cooking. Pour off any water remaining in the pot In the sam pot, bring 4 qts of fresh salted water to a boil. cook the rigatoni according to the package directions until al dente. Drain the pasta well and toss it with 1 Tbs olive oil, set aside To make the sauce, In a large skillet, heat the remaining oil over medium heat. Cook the garlic for 3-5 minutes until golden brown, being careful not to let it burn. Remove from the ehat. Add the white wine to the skillet, then stir in the chicken stock. Return the pan to the heat and whisk in the white sauce. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce the heat to low and simmer for about 7 minutes, or until it is reduced by half Stir in the butter, salt and pepper. Add the broccoli, simmer the mixture for 1-2 minutes longer, or until the broccoli is heated through. Return the pasta to the pasta pot, add the broccoli sauce mixture and the Parmigiano-Reggiano, toss to coat well. Serve with extra Parmigiano-Reggiano alongside.
Preheat oven to 400°F. Line a 9 X 13 inch baking pan with foil for easier clean-up. In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside. In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses. Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone. Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze. Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece. Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170°F on meat thermometer).
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of chilled dough on a board sprinkled with the flour. Firmly press the perforations between 2 triangles on both sides to seal into a rectangle. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. Preheat the oven to 350 degrees F while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart, cut side up, on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown. While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls. These are always wonderful, but are best still warm from the oven. Enjoy!
Roll out the pastry and line a 12 inch pie plate with the bottom crust. Roll out the remaining dough for the top crust, then refrigerate both until needed. Preheat oven to 450 degrees F. In a large skillet over medium heat, saute the bacon until crispy; transfer to paper towels to drain, leaving about 3 tablespoons of the fat in the pan. Add the apples to the skillet and saute in the bacon fat, over low heat, for several minutes, or until the outer layer of apple softens a bit. Add honey, flour, lemon juice, thyme, salt and pepper to the skillet and stir. Stir in the bacon. Transfer the apple mixture into the prepared pie pan,. Crumble the cheese over the apples, then cover it with the second crust. Trim and crimp the crust, then chill the pie in the freezer for 10 minutes. Cut several slits in the top crustm the drizzle the top with honey. Bake for 15 minutes, or until the crust is just blistered and blond. Reduce the oven to 350 degrees and bake for at least 30 minutes more. Cool the pie completely before cutting, at least several hours.
Place fillets in 11x7 in. baking pan. Combine all other ingredients and sprinkle over fish. Bake at 350* for 25 minutes.
Filling: Mix and set aside. Mix flour, baking soda, sugar, cinnamon and salt together, add all wet ingredients and mix well. Pour 1/3 of batter into a greased loaf pan and sprinkle 1/3 of sugar/cinnamon topping over this. Repeat twice more with layers of batter and sugar/cinnamon. Bake at 350°F for 50-60 minutes. Cool for 5 minutes in pan then turn out to cool completely.
Saute onions and garlic in oil until soft but not brown , over low heat. Increase heat to medium high and add beets, carrots, celery, celery root and half the dill. Saute until vegetables have released their liquid, dried and start to turn golden. This takes about 20 minutes. Add stock and tomatoes with their juice and bring to a boil. Reduce heat and cook until vegetables are soft, which takes about 30 minutes. Add orange zest and juice and remaining dill. Season to taste.
Peel and slit prawns through the back partly and devein. Heat olive oil and butter in frying pan or wok. Stir in garlic. Add prawns and saute gently for 2 minutes. Add onions and mushrooms and saute until mushrooms are nearly done. Add dry sherry and simmer for 3 minutes. Serve in a hot chafing dish.
Mix together the milk, lemon juice, and hot wing sauce in a medium sized bowl. Add chicken and let marinate while preparing the flour mixture. Preheat about an inch of oil on medium high. Put the dry ingredients in a large zip lock bag and shake. Put 1 or 2 pieces of chicken at a time in bag and shake until well covered. When oil is hot, add 3 or 4 tenderloins at a time and cook until golden brown. Drain on paper towels. Use an oven-safe plate to keep the first batch warm in the oven on about 170 degrees. Serve with your favorite dipping sauces. I like the hot wing sauce and ranch. You could make a cream gravy using the leftover seasoned flour. For example, melt 3 tablespoons butter, add 3 tablespoons flour mixture and cook for a few minutes, add 1-1/2 to 2 cups milk and stir until bubbly.
Preheat oven to 375 degrees. Into large bowl, measure all ingredients except chocolate chips and walnuts. Mix ingredients on low speed. Beat on medium speed until well blended. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes until lightly browned. Cool slightly before removed from pans onto wire rack.
In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside. In a large skillet over medium-high heat, heat olive oil until glistening. Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper. Lightly brown both sides of chicken breasts in skillet. Remove skillet from heat and pour soup mixture evenly over chicken breasts. Reduce heat to medium-low. Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.
Step #1. In a heavy dutch oven with a tight fitting lid, brown beef and pork in cooking oil. Don't drain grease (optional). Add chicken and beef broth and tomato sauce. Float jalapeno and serrano peppers. Stir in 3 Tbs. chili powder (I use Penzy's medium hot), 2 teaspoons garlic powder, and 1 Tbs. Onion powder. Bring to a boil then reduce heat and simmer 1 hour covered. Step #2. Add beef and chicken boullion cubes, 2 Tbs. chili powder, 2 teaspoons Cumin and 1/2 teaspoons Ground black pepper. Remove jalapeno and serrano peppers and squeeze out juice into chili. Cover and simmer 30 minutes. Step #3. Add the following: 1 teaspoons onion powder. 1/2 teaspoons garlic powder. 2 teaspoons paprika. 2 teaspoons cumin. 1 Tbs. chili powder. 1/4 teaspoons ground red pepper. 1/2 teaspoons ground black pepper. Simmer 15 minutes and serve. Note: If too thin, simmer uncovered until desired consistency is reached or add a little water if too thick.
Preheat oven to 400. Combine turkey, salt, sage, thyme and oregano. Mix in the rest of the ingredients. Put it in a loaf pan and bake for 45 minutes to an hour, till the top edges are nicely browned. For optional gravy, combine stock, wine and tomato paste. Set aside. Cook butter and flour over low heat until it forms a paste. Raise the heat to medium and add the stock mixture, stirring frequently until it boils and thickens. Cook for about three minutes.
In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split. Make sure beans are covered with water at all times during simmering; add additional water if required. Save water along with beans to add to borscht later. Peel and grate beets. In a large cooking pot, add grated beets and 6 cups of water. Boil beets until just tender, DO NOT OVERCOOK. Peel and grate carrots. In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender. Add cooked carrots and liquid to the pot with beets. In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender. Mash potatoes in the water and add to the cooking pot with beets. In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender. When tender, add to the large cooking pot along with the liquid. Add vegetable broth to cooking pot, stir well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes. If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer. Adjust seasonings to taste. If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well. Serve with a dollop of sour cream if desired. Refrigerate any unused portion.
Mix the turmeric, pepper and salt into the olive oil. Brush about half of this mixture over the chicken fillets. Saute chicken gently for about 30 minutes Do not cover - turn the fillets occasionally. Trim and clean the fennel bulbs. Cut into 4 pieces each. Arrange fennel pieces in the pan with the chicken. Add about one third of the water. Brush with the remaining oil mixture. Cover the pan and stew slowly for about an hour or until the fennel is soft. During this time add more water only if necessary. The covered pan should generate enough of its own moisture.
Place carob powder in bottom of a glass or ceramic mug. Pour scalding water on top and stir well with fork until mixture is smooth. Add agave nectar and stir until smooth. Add a little raw milk and blend well. Pour in rest of milk. Blend and enjoy.
Roll six or seven green beans in bacon strips to make bundles. Place in 9 x 13 pan. Heat remaining ingredients in saucepan until butter is melted. Pour over bundles. Bake covered in 350 drgree oven for 30 minutes-- Uncover and cook 15 minutes. Broil if needed to brown the bacon.
Lightly oil the inside of a 5-cup ring mold. Drain oil off anchovy fillets; separate and drain each on paper towels. Chop 4 of the fillets very finely and leave remaining whole; set aside. Chop onion very finely-you should have 1/2 cup. Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl. Using a wooden spoon, toss and mix until very well combined. Taste, and if necessary, add more seasonings. Mixture should be highly seasoned. Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes. Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve. To unmold: Uncover ring mold. Using a small knife, loosen meat mixture from edges of mold. Place a serving dish upside down on top of mold; invert mold and serving dish. Shake firmly to release meat mixture; remove mold. To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes. Drain olives; mound in center of ring mold. Arrange watercress around edge of meat. Be sure to keep the Steak Tartare refrigerated until ready to serve. It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.
In a large pot, heat oil. Add leeks and saute over medium-high heat. Add ginger & garlic. Saute until fragrant, about 2 minutes. Stir in tomatoes & honey. Simmer 15 minutes. Stir in broth, pumpkin & salt. Bring to a boil, reduce heat and simmer until pumpkin is tender. Adjust seasoning and serve. Variation: Mince 1 jalapeno pepper and add with the garlic and ginger.
cut chicken into bite sized pieces. Dip in egg, then coat evenly with seasoned breading mix. In large skillet stir fry a few pieces at a time until golden brown,add oil as needed. Remove chicken and drain on paper towel,drain oil from skillet. Mix cornstarch and sugar,stir in reserved pineapple juice, vinegar and soya sauce until smooth. Pour into skillet, cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir one minute,add cooked chicken,pineapple bits and green pepper. Heat through and serve over rice.
Combine soup, milk, parsley and pepper. In 1 1/2 quart casserole, arrange alternate layers of potatoes, onions and sauce. Dot top with butter; sprinkle with paprika. Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.
Toss everything together in a bowl and marinate up to 4 hours in fridge. Heat skillet over high heat. Add half the shrimp. Cook turning once about 2 minutes or until shrimp are pink. Repeat with other half. Serve either hot or cold.
Dissolve the yeast in the warm water. Stir in the milk, sugar, salt, cardamon, eggs and enough flour to make a batter (approx. 2 cups). Beat until dough is smooth and elastic. Add about 3 cups of flour and beat well. Dough should be smooth and glossy in appearance. Add remaining flour 1 cup at a time until dough is stiff. Add the butter; beat until dough looks glossy again. Turn out onto floured board, cover with inverted bowl. Let rest for 15 minutes. Knead until smooth and satiny. Place in lightly greased bowl, turn dough to grease top, cover lightly and let rise in warm place- until doubled in size. Punch down; let rise again. Turn out onton a lightly floured board, divide into 3 parts, and divide each part into 3. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Braid 3 strips together into a straight loaf and pinch ends together and tuck under. Repeat for second and third loafs. Place on lightly greased baking sheets. Let rise until puffy (1/2 to 1 hour). Glaze loaves with a mixture of beaten egg and milk. Sprinkle with sugar and sliced almonds. Bake at 400 degrees for 25-30 minutes. Do not overbake- or bread will be dry.
Preheat oven to 425°F. Rinse and trim the lamb of excess fat and put it in a large baking pan. Rub the lamb all over with the lemon juice, season well with salt and pepper, and sprinkle with the oregano, crushing it between your fingers to cover the meat. Dot the butter over the top. Pour 1 cup of water around the lamb and drizzle the olive oil around it as well. Bake for about 15 to 30 minutes on each side, until it is browned all over. Meanwhile, peel the potatoes and cut them into bite-size pieces. Scatter them in the baking pan around the browned lamb, add some salt, and turn them with a wooden spoon to coat them in the juices. Add a little more water if it has evaporated. Cover the baking dish with foil, decrease the heat to 350 F, and bake for 2 1/2 hours or so, turning the lamb over at least once during this time and tossing the potatoes. If the lamb isn't browned enough, remove the foil for the final 30 minutes of cooking. Serve warm on a platter with salad, or simply cooked greens. Serve tzatziki on the side.
Saute onion and garlic in olive oil. Add tomatoes and chicken broth and bring to a simmer. Add seasonings to taste. Add diced carrots and simmer about 15 minutes. Add mini ravioli and cook about 10 minutes. Add frozen spinach and heat through. Optional ingredients are the mini meatballs (pre-cooked) and/or sliced cooked sausage. Sprinkle with parmesan cheese!
You need HEAT RESISTANT earthenware cups, saucers, and a heatproof coaster. You need 4 cls of cognac, but the Zaar recipe editor would not allow me to post that - which is about a 1 jigger measure. Place the cup in the saucer (it is preferable to put the saucer on a plate or tray). Fill the coffee cup with cold coffee, up to two centimetres below the top of the cup, then slowly pour 1 cl of the Cognac onto the coffee (best to use the back of a tea/coffee spoon, so it floats and can catch light). Pour the remaining 3 cls of Cognac into the saucer, then place 2 - 3 sugar cubes in the cognac. Light the sugar cubes with a match; the Cognac will slowly ignite, heating the coffee and combining with the sugar to form a Cognac liqueur. (It is important to let the Cognac burn and extinguish naturally; if not, too much alcohol will remain in the mixture, and the special 'alchemy' between the coffee and the Cognac will be lost.). When the flame has extinguished, wait for a little while for the handle to cool down, place the cup on the coaster. Empty all or part of the contents of the saucer into the cup (depending on personal taste and sweetness required). Your Brulot Charentais is now ready to drink. Salut!
Combine mustard seeds, dry mustard and cold water; and soak for 3 hours and set aside. Combine the rest of the ingredients in 1 to 2 quart non reactive pan, and simmer for 10 to 15 minutes, uncovered, over medium heat until reduced by half. Pour liquid through wire strainer into mustard seed mixture then whirl in blender until coarsely ground. Cook in top of double boiler over simmering water for 8 to 12 minutes, stirring occasionally, until thickened. Let cool, pack into jar or crock, and cover tightly.
Heat oil in a Dutch oven or soup pot over low heat. Add in onion; cook/stir until soft and translucent, about 5-7 minutes. Add in thyme and cook for 1 minute. Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes. Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer/stir occasionally, until thickened and smooth, 5-7 minutes. Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper; gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).
Turn crockpot on low. Add roast, broth, soup mix and spices. Cook all day (at least 7 hours). When ready to eat, take roast out and shred. Slice buns in half and put on cookie sheet. Place beef on each bottom bun, top with onions and then cheese. Broil until cheese melts. Enjoy!
Heat oven to 350 degrees. In a food processor, pulse nuts until coarsely chopped. Add cornflakes and pulse both together until flakes are in small pieces but not broken down. Add chopped parsley, salt and white pepper to the mixture and spread on a platter. Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick. Spray the baking pan, lay the fish fillets inches. Bake for 10 minutes. The fish should still be moist and delicate- not overcooked or dry. While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated. Place the mahi mahi on a dinner plate with rice. Pour a little honey soy glaze over the fish and drizzle a little around it on the plate. Serve.
In a large bowl of cold water, soak the onions for 10 to 15 minutes. Let drain on paper towels. Meanwhile, in a large, deep pot or skillet, heat 2 inches of oil over medium-high heat until it registers 360F on a deep-fry thermometer. Fill a large bowl halfway with ice. In a separate, medium bowl, whisk the flour, cornstarch, baking powder, and salt. Add the 1 1/4 cups ice water and stir, just until a batter forms. (The batter will be thin, with small lumps and bubbles.) Place the batter bowl inside the bowl of ice to keep cold. Using tongs, coat the onion rings with the batter, letting the excess drip off. Working in batches, drop the rings into the oil and fry until light golden, 2 1/2 to 3 minutes. Using the tongs, transfer the rings to paper towels to drain; return the oil to 360F between batches. Serve with the ketchup and ranch dressing.
In a medium sauce pan coated with nonstick vegetable spray, saute green onions over medium heat until transparent. Add water if necessary to prevent sticking. Mix milk with flour and add to onions. Bring to a boil stirring constantly. Cook for 5 minutes or until mixture starts to thicken. Add reserved clam juice, potato, corn, thyme, bay leaf and cayenne pepper. Cover, reduce heat; simmer 15 minutes or until potatoes are tender. Remove bayleaf and discard. Stir in clams and heat through. Salt and pepper to taste. cal: 257. carb: 27g. fat: 2g.
Combine the olive oil, juniper berries, garlic, clove and pepper in a food processor. Process until finely chopped. Put the pork in a dish large enough to hold it and rub the entire surface with the mixture. Lightly cover and let marinate in the fridge for 18 to 24 hours. Next day preheat oven to 325°F. Transfer the pork and marinade to a shallow roasting pan. Sprinkle the meat lightly with salt and set the bay leaf on top of the roast. Roast For 1 hour and 50 minutes or until internal temperature of 155°F. Baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the pork after the first 30 minutes of cooking. Add another third after 20 minutes and another third is poured over the meat after 10 minutes. Add a little water if the pan juices threaten to burn. Once the meat is done cooking remove it and place on a platter and keep warm. Degrease the pan juices and keep them hot as well. If the pan juices are skimpy,set the pan over high heat and stir in the broth. Simmer the juices as you scrape up the brown bits. Taste for seasoning and keep warm. Thinly slice the pork and arrange it on a warm platter. moisten with pan juices and serve hot.
Add all liquids in blender with banana and ice cream. Blend until smooth. Add ice and sugar, and pulse until a smoothie consistency is reached. Garnish with coconut. Makes 2-3 500ml servings. For a fancier garnish, use the head of a tropical flower.