HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the soy sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper, sesame oil and dry sherry in a bowl and mix well. Cut the chicken breasts at an angle crossways to get wide 1/8" thick slices. Use a meat pounder to flatten the slices a little more. Put in a flat layer on the bottom of a shallow bowl. Cover the pieces with some of the sauce. Do all the chicken pieces in this way and set aside for at least an hour. When ready to eat heat oil in a wide non-stick frying pan over a high heat. When the oil is hot put in the chicken in a single layer, laying them out flat. Reserve the marinade. Cook for about a minute on each side until lightly browned. Remove and keep warm. Put the mushrooms and chillies into the frying pan and pour over the marinade. Stir and cook for one minute. Pour over the chicken and serve immediately with rice or noodles.
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pan, render the ham chunks by cooking until the fat becomes liquid, remove ham and place to the side. In the fat that remains saute the onion, garlic, celery and parsley.In a large pot, combine the beans, water, meat, bay leaf, salt & pepper. Bring to slow boil, lower heat to simmer and cook for about 1 1/2 hours, stirring occasionally until beans are tender. Remove bay leaf and serve over rice.
Mix together your sweet onion, dill pickle, mayonnaise and finely chopped lettuce and set aside (In Amy's words, "you want the ingredients to marry"). Fry your eggs until no longer runny and set aside. (Very Important Ingredient) You do want the whole Floozie Experience don't you?. Mix together your ground beef, cajun seasoning and pepper, forming into 8 burgers. Fry your burgers until they are no longer pink inside. Set aside and place a slice of tomato on top. Saute your mushrooms in butter and portion out onto your burgers and immediately top with cheese and your Fried Egg. Top with the slaw toppings (*in memory of Amy*) then declare yourself a Floozie - Remember, this is a topless...ummm...open faced burger. I ask you -- would a Floozie want it any other way?. We can't help it if you want your extra bun on top, but take it from us, its a whole lot more fun without.
Preheat oven to 375 degrees Grease a 2 qt casserole dish. Combine constarch, salt, mustard and pepper in medium sauce pan. Stir in evaporated milk, water and butter. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni and mix well. Pour into prepared casserole dish. Top with remaining cheese. Bake for 20 to 25 minutes or until cheese is melted and light brown.
Heat oven to 350° F. Grease the bottom only of a 13x9x2-inch pan. Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan. Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour. Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth. Spread over brownies and chill for 15 minute. Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.
Combine first 6 ingredients in mixer or food processor. Mix until smooth; set aside. Mix together hot water and espresso granules in a small bowl. Split ladyfingers in half, lenthwise. Quickly dip 20 ladyfinger halves, cut side down, into espresso. Place dipped side down in the bottom of a 9-inch square baking dish. Spread 2 cups of cheese mixture over ladyfinger halves. Repeat procedure with remaining ladyfingers, espresso, and cheese. Place one wooden pick in each corner and one in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture) and cover with plastic wrap. Refrigerate 8 hours or overnight. Remove wood picks and sprinkle with cocoa.
Stir together milk and heavy cream. With wire whisk, beat pudding mix and dry milk powder into milk and cream mixture for 2 minutes. Stir in crushed Oreo cookies. Immediately pour pudding into 4 clear cups. Put pudding into the refrigerator. Pudding will be soft-set and ready to eat within 5 minutes. Serve with a gummy worm on top.
Pre-heat your oven to 375 degrees F and place oven rack in the middle position. In a large mixing bowl, sift together the flour, sugar, baking powder and salt. Cut the chilled butter into the flour mixture. Continue this process with the butter until all the butter is gone and the flour-mixture looks like a coarse meal in pea-sized butter lumps. Add the egg to the flour. Mix dough using a rubber spatula or (clean) hands until butter and egg are incorporated efficiently. Place the dough in a 13"x9" buttered glass baking dish. Press the dough evenly on bottom. Do not press up the sides of the dish. Place the dish in the oven and bake for 20 minutes. Remove, allow to cool for 40 minutes and set aside. ** (optional) Meanwhile, reduce the oven temperature to 350 degrees F. Place the almonds and hazelnuts in a shallow baking dish and roast in the oven from 8-10 minutes. Remove, and increase the oven temperature back to 375 degrees F. **(optional). In a medium sized sauce pan, bring the honey, brown sugar and salt to a small boil over a medium heat. Stir until the sugar has dissolved. Then boil, without stirring for 2 minutes. Add butter and cream and continue to boil for one minute, allowing the butter to melt. Remove from heat and add all of the nuts to the syrup, coating thoroughly. Spread nut mixture over the cookie crust. Place baking dish back in the oven and bake for 20 minutes or until the top has carmelized and bubbled. Remove from oven and allow to cool in refrigerator for an hour. Cut and serve.
Place the chicken cutlets, bone-side down, in a large, lightly greased roasting pan. Peel strips of rind from the lemons, cut the lemons in half and juice. Set the juice aside. Place the strips of lemon rind and prosciutto between the chicken cutlets in the pan. Sprinkle the chicken with garlic, sage, marjoram and rosemary. Drizzle with lemon juice and season with salt and lemon pepper. Drizzle with oil and cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to blend. Preheat the oven to 170°C/(approximately 335°F), and bake the chicken for 40 minutes or until golden brown and cooked through. Donna suggests serving this with mashed potato and sauteed spinach. When I make it, I'm planning to serve it with Cookgirl's I Did It My Way Creamed Spinach Recipe #116296 and my Herbed Potato Crisps Recipe #119124.
Chop onion. Melt butter in a heavy skillet over medium heat. Add the steaks and onions, browning steaks on both sides. While steaks are browning, mix gravy mix according to to package directions. Add vinegar and brown sugar to gravy. Pour gravy over steaks and lower heat. Cover and simmer 20 to 30 minutes until meat is tender. Check periodically to make sure liquid does not evaporate. Add water as necessary as the gravy cooks down and get very thick. I have simmered for up to an hour with good results. Just keep an eye on the gravy--don't want it all to evaporate.
Line a 12x6 bar pan or slice pan with baking paper. Heat the condensed milk carefully. Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn't burn. Add to the condensed milk and then mix in Baileys. Pour into your lined bar pan and set--leave to cool at room temp or if very warm were you live pop into the fridge to set. Cut into pieces and watch it disappear. We serve at the cafe with hot chocolate and moccachino--great gift wrapped and given for presents.
Using blender, blend the water, kale, and mint. Then add the banana and mango and blend again. Serve and enjoy.
Combine all the dry ingredients, then cut in butter and shorting. Mix the rest of the ingredients together, except extra sugar, then pour into the flour mixture. Stir to combine then form into a ball and place into the fridge for a while (I did about 30 minutes). Note you may need to add more molasses or honey if you feel the dough it not coming together well. Preheat oven to 350°F. Roll dough out onto a floured surface until thin, then cut into about 16 rectangles. If the dough cracks, just press it together with your fingers. Place on an ungreased cookie sheet and bake for about 15 minutes OR until lightly browned and crisp. This really matter on how thin you roll the dough. If desired, sprinkle the tops with extra sugar before baking, pressing the sugar onto the tops of the squares with the rolling pin to adhere the sugar. Also this dough tends to crack a lot, that's okay, just press it back together with your fingers.
On beaten whites of 10 eggs,sift one and a half pulverized sugar and a goblet of flour throught which has been stirred a heaping teaspoon cream of tarter,stir very gently and do not heat it. Bake in jelly pans. For Cream take a half pint of sweet cream,yolks of 3 eggs,tablespoon pulverized sugar,teaspoon cornstarch,dissolve starch smoothly with a little milk,beat yolks and sugar together with this. Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker. Blanch and chop fine a half pound almonds and stir into the cream. Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.
Preheat the oven 350 degrees F. Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool. Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate. Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves. Arrange the tuna, sliced into 1/4 inch strips, in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don't marinate the tuna any longer because it will start to "cook" and the texture will be mushy. To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds.
Break imitation crab/lobster into small pieces (I usually use a Pampered Chef mix n chop), place in large bowl. Add bag of coleslaw to bowl. Add mayo and water, and mix well. Add garlic powder, onion powder, black pepper, and salt to taste. Optional - increase mayo from 3/4 cup to 1 cup and add 8 oz (precooked weight) of cooked, drained, and rinsed pasta. Yield is about 6 big servings, more if you use smaller servings.
Combine water and Meringue Powder. Whip at high speed until peaks form. Add four cups sugar, one cup at a time, beating after eash addition at low speed. alternately add shortening and remainder of sugar. add salt and flavourings. beat at low speed until smooth.
In the evening, mix together the first 9 ingredients in a large pot. Bring 4 cups water to a boiling point. Pour hot water over mixture and boil for 5 minutes. Let stand overnight to cool. Next morning, sift together twice the flour and baking soda, and stir into cold mixture. Add currants and cherries. Pour into 4 loaf pans, and bake at 325F for about 1 1/2 hours. Cool completely, then wrap in foilwrap.
Put meat in roaster pan with 1 1/2-2 inches of water. Sprinkle meat with dry seasonings, salt and pepper and rub over meat. Pour sauces over meat. Cover and bake in oven at 325°F for 5 hours. (You may be able to use a crockpot too!) While meat is baking, you can make the sauce. Combine all sauce ingredients in saucepan. Bring to boil. Lower heat. Cook and stir for 10 minutes; set aside. Take meat out of oven and let set for about 10 minutes. Slice meat as thinly as you can. Cover with barbecue sauce and keep warm till ready to serve.
Beat egg yolk and add garlic and curry powder. Place chicken in egg mixture in a glass dish and turn to coat. Cover and refrigerate overnight. Preheat oven to 400 degrees F. Melt 6 tbsp. butter in the bottom of an 8x8-inch baking dish. Combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper. Dip and coat marinated chicken in crumb mixture and place in baking dish. Sprinkle more of the remaining crumb mixture onto the chicken breasts (you won't use it all- unless you want to!) Bake for 20 minutes on each side, or until chicken is no longer pink inside. Remove from oven and top each chicken breast with two thin pats of butter; uncover and bake 5 to 10 minutes longer. Serve with a smile!
Mix dressing ingredients together. Add remaining ingredients toss and chill for 1-24 hours. Taste and adjust seasoning. Garnish with fresh herbs.
Set the oven to 375°F. On a lightly floured surface, with a 1-1/2-inch round cookie cutter, cut out 24 rounds from the dough. Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups. In a small bowl, combine pizza sauce, Parmesan, & oregano. Using 3/4 cup of shredded mozzarella, pinch an even amount in each muffin cup. Next sprinkle pepperoni pieces evenly throughout the cups. Then add a small spoonful of the Pizza sauce evenly. Lastly, top each muffin cup with the remaining 3/4 cup of mozzarella. Bake for 20-25 minutes, or until puffed and golden brown. Cool in pan on wire rack for 10 minutes. Loosen quiches from pan with tip of knife. Serve warm. To freeze, leave intact in muffin pan and place into freezer until frozen. Remove cups and freeze up to 1 month in either a freezer bag or Food Save them if you have the machine.
Spread one piece of bread with peanut butter. Top the peanut butter with a layer of chips. Spread the other piece of bread with jelly. Put the two pieces together, press down until you hear the "crunch", and enjoy! (This is also good with a PB & Marshmallow Fluff sandwich.).
In a large bowl of an electric mixer, cream butter, sugar and molasses. Beat in eggs one at a time. Beat in remaining ingredients but don't over mix. Refrigerate dough, covered, for one hour. Preheat oven to 400-degrees F. Line baking sheets with parchment paper or wax paper. Form dough into 1 1/2 inch balls. Arrange balls on prepared cookie sheets, spacing one inch apart. Flatten cookies with a floured fork. Bake for 8-10 minutes or until done and firm to touch. Let cool on cooling rack before serving.
Brown pork chops quickly in a little fat in a heavy skillet. Sprinkle with salt and pepper. In slow cooker stir together half of the can of cherry pie filling, lemon juice, mace, and bouillon granules.Mix well. Place pork chops on top of mixture. Cover and cook on LOW for 6 to 7 hours. Warm the other half of cherry pie filling and pass in sauce dish when serving chops.
Preheat oven to 350 degrees F. Pour beans into a colander and rinse very, very, very well. Place drained beans in the large cup of the NutriBullet (or use a blender or food processor). Add eggs, almond milk, vanilla and stevia. Whiz in NutriBullet, blender, etc. until beans are pureed and mixture is smoothly blended. Pour into a mixing bowl. Add dry ingredients, mix. Add agave, mix, taste and add more if desired. Pour into a greased 8 inch square baking pan. Bake about 18 to 20 minutes or until a knife inserted near the center comes out clean. (Adjust baking time if using a different size pan. Immediately place the pan in the freezer to cool quickly (about 10-15 minutes - do not try this with a glass baking pan - only metal is safe for this). Alternatively you can just let them cool in the pan on a rack, but this will take much longer. Cut into squares. Can refrigerate remaining brownies by covering them with plastic wrap.
Preheat oven to 375°F Spray a 9" x 5" loaf pan with non stick spray. Melt butter in small frying pan over medium-low heat. Add onion; cook until tender, about 5 minutes. Cool. In a large bowl, using a fork, stir cornmeal with flour, baking powder, baking soda, salt and cayenne until well blended. Stir in rosemary and cooled onion. In a medium bowl whisk buttermilk with eggs and 1/2 cup melted butter. Add to flour mixture, stirring just until combined. Turn into loaf pan smoothing top. Scatter small sprigs of rosemary. Bake in preheated oven until tooth pick inserted in the middle comes out clean, about 40 minutes. Turn out onto a rack and cool completely.
In large skillet, fry bacon. Do not fry too crisp. Drain 3/4 of bacon grease off. Pour drained green beans into skillet plus 3/4 stick of butter. Sprinkle with minced garlic ad salt and pepper. Cook on low 45 minutes Stir occasionally. Crumble bacon into green beans, add remaining 1/4 stick of butter and cook 15 mins longer. These are yummy! Enjoy!
Bring a large pot water to a boil, salt it and cook pasta to al dente. Preheat a large, deep skillet over medium heat with oil. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant. Peel off half the skin of the eggplant. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes. In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg. Add this bechamel into the meat skillet and stir to combine. Drain the pasta and add it to the skillet, giving it a toss to mix everything up. Add the chopped parsley and grated cheese, and stir to combine.
Add cumin to the curry powder, add the wet spices and coriander, and add just a bit of water, to mix to a paste. Fry the onion until transparent. Add the spice mixture, and stir so it fries and the flavour is released. If it's too thick, add a little more water. Add the bananas and stir. Add about 1/2 cup water, cover, and simmer for about 6 minutes. Add the shrimps, curry or lemon leaves, chopped tomato, hot peppers and sugar. Stir over medium heat, turn heat down, and cook about 8 minutes, until bananas are soft and the shrimps pink and curled. Make sure the banana has softened -- this will depend on degree of greenness or ripeness! Taste for seasoning and add salt. Serve over rice and sprinkle over chopped cilantro. Dessicated coconut can be served on the side, or over the dish as well.
This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour. Cream together butter and sugars. Add flour, salt, cinnamon and soda and mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
PREPARATION: Strip the rosemary leaves from the stems, except for about one inch at the top. Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use. Poke a toothpick through the sides of the olives (for easier assembly); depending on how strong / thick your rosemary skewers are, you may need to do the same for the artichoke hearts and/or mozzarella balls. Cut each mozzarella ball in half. Cut each piece of salami in half. ASSEMBLY: Thread the rosemary in the following order: olive, half mozzarella ball, half salami folded in half, artichoke heart, half salami folded in half, half mozzarella ball, olive. Sprinkle with the chopped rosemary. Cover and let sit overnight (or at least several hours). Just before serving, drizzle a bit of vinaigrette over top. (If you pour it on too soon, the mozzarella will absorb the color of the vinegar and won't be pretty.).
Place chicken in a large deep nonreactive bowl. Heat oil in a nonreactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved. Allow the marinade to cool and pour it over the chicken. Cover the bowl with plastic wrap and refrigerate it for 24 hours. When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under the broiler for 10 minutes, turning once, or until the chicken is cooked through. Serve hot with apricot chutney.
Cut eggs in half lengthwise. Remove yolks and mash on a flat plate with a fork. Set aside. Place egg white halves in a 13x9x2-inch glass baking dish. Set aside. Make sauce by melting butter in a medium saucepan over low heat. Stir in flour, salt and white pepper. Cook 1 minute with mixture bubbling. Whisk in milk gradually, bring to a boil, stirring constantly. Boil 1 minute, stirring. Add cheese; stir until melted and smooth. Measure out 1/2 C. of sauce in a small bowl and add 1 T. mustard and 1/2 tsp. Worcestershire sauce; stir to blend. Pour over mashed egg yolks and mix until smooth. Fill egg white halves with egg yolk mixture, dividing evenly. Add remaining 1 T. mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce. Pour sauce over top of filled eggs. Sprinkle tops of eggs with Parmesan cheese. Bake in a preheated 375-°F oven for 25 minutes, or until tops are lightly browned. Serve hot.
mix with mixer the swiftening (shortening) add 2 teaspoon powdered sugar and egg white add powdered sugar and cream of tarter after with water divide in 3 parts add 1 teaspoon butter flavoring in 1 part add add mint flavoring and green food coloring to color you like 1 teaspoon almond food coloring or cinnamon flavoring dip molds in sugar could need more powdered sugar if be sure to knead good underlined let dry 1/2 hour or so , other recipes say flip over and dry some more.
Combine flour,salt and pepper; coat meat. Melt 1/2 cup butter in frying pan: brown meat on both sides. Add garlic to taste, onion and mushrooms (more if you like); fry until onion is golden. Move meat and vegetables to one side (or keep warm in separate pan). To other side of pan blend together 4 TBS butter and 3 TBS flour, Add tomato paste and beef broth; mix well with meat and vegetables. Cook until thickened. Add sour cream and heat through; simmer but do not boil. Sprinkle with parsley.
Blend first five ingredients in a blender till smooth. Lime and salt the rim of the 2 glasses. Pour mix into glasses and garnish with lychees and lime or lemon.
Heat the water, spices and sugar in a saucepan over medium heat until the sugar dissolves. Add the coffee grounds and bring to a boil. Simmer for 2 mintues. Stir, cover and remove from heat. Allow the coffee grounds to settle and then deftly pour the cafe into mugs - or strain into mugs.
Whisk all seasoning oil ingredients in a small bowl. Brush eggplant slices with seasoning oil and place over medium-high heat on grill. Close lid and cook until tender, turning and brushing with remaining seasoning oil, about 5 to 10 minutes. Remove from grill. (You may also cook eggplant under the broiler, or saute them in a pan until tender, about 4 or 5 minutes per side.). Place a slice of cheese on 1 eggplant slice, then top with another eggplant slice. Top this with 2 tomato slices or a piece of roasted red pepper, then put 2 to 4 basil leaves on top of that. Top with third eggplant slice, then another slice of cheese. Top with a fourth eggplant slice. Finish with a grind of pepper. Repeat process to make 4 stacks. Place stacks on grill, close lid, and cook for about 2 minutes, turning once. Serve immediately, or make into sandwiches on crusty rolls or bread. These sandwiches may be served warm or wrapped tightly and chilled several hours or overnight. (I had mine open faced on ciabatta bread).