HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the marinade and sauce: Whisk hoisin, vinegar, soy sauce, sugar, cornstarchand water in bowl. Combine 6 tablespoons hoisin mixture and chicken in zipper-lock bag; refrigerate 30 minutes. Heat oil in large skillet over medium heat until shimmering. Cook garlic, ginger, and pepper flakes until fragrant, about 1 minute. Add 2 cups hoisin mixture and simmer, whisking constantly, until dark brown and thickened, about 2 minute. Cover and keep sauce warm. For coating and frying: Whisk egg whites in shallow dish until foamy. Combine cornstarch, flour, baking soda, and remaining hoisin mixture in second shallow dish until mixture resembles course meal. remove chicken from marinade and pat dry with aper towels. Toss half of the chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken. Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees. Fry half of the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel-lined plate. Return oil to 350 degrees and repeat with remaining chicken. To serve: Warm sauce over medium-low heat until simmering, about 1 minute. Add crispy chicken and toss to coat. Serving over rice or noodles would be awesome!
In a skillet over medium heat, melt butter. Add onion and saute for about 7 minutes. Add in curry power and flour, stirring for 1 minute. Add in apples, water and bouillon and bring to boil then reduce heat to low. Continue to boil for about 15 minutes. Then transfer mixture to blender and process until smooth. Return to saucepan and stir in coconut milk. Cook stirring occasionally over medium heat. Pour in (grilled/baked) drippings and chopped fresh coriander. Bring to gentle boil then remove from heat and serve.
Preheat oven to 350*. Place caramels and condensed milk in heavy pan, cook over low heat, stirring often, till caramels are melted and blended well. While caramels are cooking -- Place Crisco in heavy pan over low heat till melted -- set aside -- to cool. Beat sugar,and eggs and then add cocoa powder, milk and cooled crisco, blend well and set aside. Sift flour, salt and baking powder and add t chocolate mixture, beating well.Stir in chocolate chips and 1/2 cup of nuts. Place 2/3rds of batter into a greased 13x9" pan and bake for 12 minutes. Remove brownie from oven and pour melted caramels over top, sprinkle with remaining 1/2 cup of nuts. Drop remaining third of brownie batter by teapsoons over and smooth useing dampened hands or a knife -- and marbelize brownies. and smooth. Return to oven and cover with aluminum foil for 1 hour. refrigerate with foil for another hour or till cooled. Cut into bars.
Preheat oven to 275°F. Cut a brown paper bag or parchment paper to fit a round pizza pan. Place a serving plate on the round-cut paper and draw a circle with a pencil. Separate the egg whites from the yolks. Crack the egg over a separate bowl. There must not be any yolk in the whites or it will not whip correctly. By using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk. Save the yolk for another use. Place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy. Very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks. Pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides. Leave a 1-inch border around the edge of the paper, The meringue will expand slightly and you want to ensure it will fit on your serving plate. Bake in the middle of the oven for 1 and 1/2 hours. It should be crispy and browned. Turn off oven, open door a notch, and let sit in oven another hour. Remove from oven and let cool completely before filling. Mix the first three ingredients with mixer and then stir in marshmallows. Fold in the whipping topping. Place a doily on the serving platter. Gently lift meringue from paper and place on serving dish. If you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two. It should lift off of the paper easily. Spoon the cream mixture into the shell and spread evenly, pushing a little up the sides. Pour berry filling on top. Cover with plastic wrap and refrigerate until serving time. Variation You can use any flavor of pie filling for this recipe. Cover half the pie with blueberries and use cherry on the other to make a great 4th of July dessert.
Preheat oven to 350*. Cut chicken breasts into halves or thirds. Place chicken breast pieces in a 13 x 9 glass pan. Season with salt, pepper and garlic powder. Combine cans of soup with milk; mix well. Pour soup mixture over chicken in pan. Melt margarine and combine with water. Pour margarine/water mixture over stuffing and stir to coat. Pour stuffing mixture over soup layer. Bake for 1 hour uncovered at 350*, then cover with foil and bake for 15 minutes longer.
In a saucepan, saute onion in butter until tender. Stir in seasoned tomatoes (with juice), soup, and milk. With a wand blender, whirl soup until desired consistency. Bring almost to a boil. Reduce heat; cover and simmer for 10 to 15 minutes.
Whisk together eggs, water, salt, pepper and parsley. Melt the butter in a 10" omelet pan(or skillet) just until butter sizzles not letting it brown. Pour in egg mixture, shaking the pan quickly. With the flat side of a fork, stir eggs and move and tilt pan in a circular motion until eggs begin to set. Sprinkle chive florets and cheese down the center; allow cheese to melt slightly, then fold omelet over and serve immediately. Garnish with whole chive blossoms.
Cream butter & sugar. Add eggs and vanilla. Combine dry ingredients, & add to mixture. Mix well, and refrigerate for 1 hour. Preheat oven to 350. Roll out 1/4" thickness on floured surface. Cut out shapes and baked on greased pan 7-9 minutes.
In a large soup pot, heat the oil over medium heat. Saute the onion and pepper until until begin to become translucent, about 5 minutes. Add the mushrooms and cook for about 2 minutes. Add the remaining ingredients and simmer over very low heat for 3-5 hours. Enjoy with your favorite accompaniment! ex. rice, crackers, corn chips, peanut butter sandwich, elbow macaroni, etc.
Place a rack in a wok or frypan with 1" water. Place fish in pyrex pie plate in a single layer. Spread black bean sauce over top and side of fish. Top with ginger and green onion. Drizzle oil over fish. Place pie plate on rack, cover and steam for about 12 minutes or until fish flakes easily. Remove and garnish with cilantro.
Brown ground meat and onions. Season with cajun seasoning while browning. I like Tony Cacchere's. Add tomatoes and okra. Cover and simmer about 20 minutes, adding corn in the last 10 minutes. Serve over rice.
Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste. Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds. Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes. If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes. Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy. Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well. Halve the eggs and put into the gravy, yolks uppermost. Serve with plain boiled rice and Chettinad Chicken curry.
Put the ice cream into the glass. Pour the root beer over the ice cream to fill the glass. Enjoy!
Blend until mixed well, serve cold. Stores up to two weeks in the refrigerator, but it's never lasted that long.
Combine all ingredients in a bowl and stir until well mixed. If flavor seems too salty, add a touch more chili sauce. Chill at least 20 minutes before serving.
Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper. Bring to a boil, cover, lower heat and simmer 20 minutes. Add green beans through pasta and cook about 10 minutes longer until pasta is tender. Adjust seasonings if necessary. Whisk together pesto and sundried tomato paste. Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each. Pass around grated Parmesan to be sprinkled on soup, if desired.
Cake: Combine all ingredients except frosting in a large mixing bowl; beat 4 minutes at medium speed with an ele4ctric mixer. POur batter into 2 greased and floured 9 inch round cake pans. Bake at 325F for 35 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes; remove from pans, let cool on wire racks. Spread Sour Cream Chocolate frosting between layers and on top and sides of cake. Sour Cream Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil. reduce heat to low; cook until chocolate melts. Cool. Combine chocolate and sour cream. Add sugar alternately with milk,bating at med. speed until smooth.
Pre-heat oven to 300 degrees. Prepare vegetables, keeping chopped onions aside. In a medium bowl combine flour and pepper, set aside. In a measuring cup combine beef base with 1 cup hot water, set aside. In a dutch oven heat oil over medium-high heat. Chop bacon, set aside. Cut beef into 1 1/2 to 2 inch chunks. Add beef to seasoned flour, toss to coat. Brown seasoned beef in two batches, placing first and second batches in a medium bowl. Add bacon to hot dutch oven, stirring until the fat is just turning golden brown. Remove and add to beef bowl. Add onions to dutch oven, reducing heat to medium. Stir often and keep an eye on them so they do not burn. When just golden add tomato paste, whisking constantly for 1 minute. Add the merlot, whisking constantly for 1 minute. Add the beef base with water, worcestershire, beef stock, dry french rub and stir well. Add prepared vegetables, stir well to coat. Add contents of the beef bowl, stir well to coat. Add bay leaves. Cover with a lid and place in oven. If your oven runs hot reduce heat to 275 degrees. Check stew at 3 hours, giving it a good stir. Add water if needed. Stir again at 4 hours, remove at 5 hours. Search out bay leaves and remove.
Mix all ingredients except fish in a large non-reactive bowl. Add the fish pieces, coat well, and set aside for 20 minutes. Heat a pan over medium heat, spray with cooking spray and add the fish. Cook for about three minutes, then flip over and cook a further minute or two or until cooked through (depends of course on the thickness of your filllets). Serve with a little coriander sprinkled over.
1. Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked. i2. Meanwhile, in a large saucepan combine 1 1/2 cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil. 3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Serve with some rice and a salad and enjoy.
In a mixing bowl beat cream cheese, sour cream, and Worcestershire sauce until creamy. Fold in Parmesan cheese and chicken. Pour into pie plate sprayed with Pam. Liberally sprinkle more Parmesan on top. Bake at 375 degrees for 30 minutes. Serve hot with crackers.
Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes. Add rice and stir to coat. Stir in artichokes, 2 cups water, broth, wine, and salt and pepper. Bring to a boil. Cover and reduce heat to low. Cook until rice is tender and absorbs liquid, about 18 minutes. Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.
In large bowl layer 1/3 zucchini, 1/3 ice, 1/3 salt. Repeat layering two more times. Weight down with heavy plate. Allow to sit at room temperature for 3 hours. Remove any of the remaining ice, and drain zucchini in colander. In large pot combine vinegar, water, sugar and crushed red pepper. Bring to a boil over medium heat. Boil for 1 minute. Reduce heat to low to keep warm. To each hot sterlized pint jars add one red chilie pepper, one green chilie pepper, one bay leaf, 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seed. Pack zucchini into jars leaving 1/2 headspace. Pot hot vinegar mixture into jars, leaving 1/2" headspace. Remove any bubbles. Wipe rims and add lids. Process in water bath for 10 minute, start timing once water is boiling.
Pre-heat oven to 400°F. Spray a 9x13" baking dish with cooking spray (note: do _NOT_ use butter-flavor cooking spray! This contains dairy ingredients). Combine melted margarine, vanilla soy milk, corn syrup, 1/2 tsp cinnamon, salt, and molasses in a large bowl. Fold bread into mixture so that it absorbs liquid evenly. Place in prepared baking dish, and cover with aluminum foil. Bake 15 minutes. Remove foil, and bake 15 minutes more. Sprinkle 1/2 tsp cinnamon over the top. Top as desired - allergen-safe syrup, fruit, or powdered sugar.
In a nonstick skillet, saute turkey, onion, bell pepper and garlic until turkey is browned. Drain turkey if needed. Add remaining ingredients and simmer for 30 minutes. Serve over split hamburger buns, cornbread or warmed tortillas.
Place chicken in a 2" deep pyrex baking dish leaving space between the breasts. Mix the rest of the ingredients and pour over the chicken breasts. Cover tightly with foil and bake at 350 degrees for 1 hour or until done (maybe another 15 minutes). Place chicken on plates with gravy poured over it.
Cut Chicken into 1/2 inch pieces and cook quickly in a pan coated with cooking spray. Preheat oven to 375 degrees. Stir together the mayonnaise, flour, bouillon and pepper in a 2 quart saucepan; gradually add the milk. Cook, stirring constantly, over low heat until thickened. Add cooked chicken or turkey and the frozen vegetables; heat thoroughly on low heat, stirring occasionally. Spoon into 8 inch baking dish. Unroll dough into rectangles. Press perforations together to seal. Place the rectangles together, side by side; press edges together to form seam. Cover the casserole with dough. May use leftover dough to create a cut-out decoration. Bake 15-20 minutes or until browned.
In a bowl, whisk together the water, the 2 juice concentrates & wine, then set aside. Cut pork into 1-inch slices, then flatten each to 1/4-inch thickness, before sprinkling with the garlic salt & the pepper. In a large nonstick skillet, heat the oil & melt the butter, then, in batches, saute pork for 2 to 3 minutes on each side or until the juices run clear. After removing the cooked pork & setting it aside to keep warm, add the juice/wine mixture to the skillet & bring to a boil. Reduce heat & simmer 3 minutes, then stir in the mustard, cooking & stirring for 6 to 8 minutes or until slightly thickened. Add cranberries, then return pork to the pan, cover & simmer for 5 minutes or until heated through.
Beat the sugar and butter together until just combined. in another bowl, sift together the dry ingredients (except the wattle seeds), add the wattle seeds, then mix into the butter and sugar mix until a dough forms. Mold into a log 6cm or 2 1/2 inches in diameter, wrap in cling film and refrigerate at least half an hour. Preheat oven to 180.C (350F). cut the log into thin slices, placed on a greased or lined baking sheet and bake for 15-18 minutes, until golden brown. cool on a wire rack.
In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
Steam the syrups and milk until hot, frothy, and doubled in volume. Pour into tempered 12 ounce glass. Pour the hot espresso into the milk mixture. Top with a layer of frothed milk.
Combine water and ginger in a large pot and bring to a boil over high heat. Remove from heat and stir in Jamaica flowers and sugar until sugar is dissolved. Let steep 10 minutes. Strain through a fine mesh sieve into a large, heat-resistant bowl or pot. Stir in lime juice and set aside to cool. Refrigerate until ready to use. Serve over ice.
Place Roast in crockpot let cook on low for 8 hours or overnite. Let Roast Cool. Skim off any fat. Shred Roast. In medium sauce pan mix ingredients for Sauce. Bring to Boil. Pour over Meat and Mix through. Reheat.
Heat a 10" skillet on medium heat, add some butter and the chopped kielbasa and warm them up. Do not brown. Whisk the eggs with the water. Turn the heat up to medium high. Pour in the eggs. Cook until desired doneness, stirring constantly. Your eggs will be light and fluffy if you do this. Eggs cook very quickly, so this should not take longer than one minute. Salt and pepper at the table,.
Mix all together and spread in a greased 8 x 8 baking pan. Bake at 350 Degrees for 25 minutes.
Preheat oven to 400°F. In a large bowl combine squash, 2 tablespoons olive oil, 2 teaspoons salt, and pepper. Place on shallow baking sheet and roast for 15 minutes, then turn over and roast another 15 minutes, until squash is tender and caramelized, then set aside. In a large soup pot, heat the remaining oil and butter over medium heat. Add the onion, celery and sage and saute until translucent and tender, about 10 minutes. Add the squash, broth, and remaining salt and bring to a boil, lower heat and and simmer for 30 minutes, remove from heat. Using a blender or food processor, remove the squash with a slotted spoon and puree until smooth. Return to the pot, keep warm. Serve with grated parmesan.
Rinse, and soak the beans overnight or until they have doubled in size looking plump. Drain the beans. Preheat oven to 350 degrees. Put the beans in a blender or food processor until finely chopped. Take the onions, parsley, garlic, cumin, salt, corianer seeds, baking soda, ground red pepper and add to the blender or food processor. Make sure to pulse it so they are only coarsely chopped. Empty into a bowl and stir in the flour. Then add chopped mushrooms, tomatoes (with no pulp), alfalfa sprouts, salt and sesame seeds with hands not mixing too much otherwise they will not hold. Now, with your hands, form enough to make either 4-6 patties (depends on the size you want), make sure your hands are wet as the miz will be easier to handle. Place on an oiled baking sheet, and cook approximately 10 minutes on each side or until brown and heat through. Enjoy! NOTE: prep time doesn't include soaking the beans overnight.
Preheat oven to 350 degrees. Grease and flour muffin tins. Cream butter and sugar. Beat in eggs until creamy. Sift dry ingredients in a small bowl. Add flour mixture to alternately with sour cream into butter mixture. Stir in vanilla extract and fold in blueberries. Bake for 25-30 minutes. Makes 18 muffins.
Cut potatoes in half (or more if the potatoes are not small). Cut tomatoes in half and slice green onion. Add oil to skillet on medium heat. Add potatoes and fry for approx. 10 minutes. Season with salt. Add mushrooms whole to skillet with the potatoes and fry for approx 5 minutes. Generously season with salt and pepper. Add cherry tomatoes& green onion and cook for 1 minute. Ready to serve. For Dip: Remove thyme leave from the steam and stir in with the herbed sour cream. Serve some dip on top each serving. Guten Appetit!
Heat a frying pan and fry the pancetta until crispy. Remove from the pan and set aside. In the same pan, lightly toast the pine nuts. (This happens quickly, don't abandon them.). Make your dressing by combining 1 tbsp olive oil and season with salt and freshly ground black pepper. Taste to make sure your dressing is balanced; add a little more oil or vinegar if needed. On serving plates, lay out the avocado. Sprinkle over the spinach leaves, pancetta and pine nuts. Season well with salt and freshly ground black pepper.
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool for about 10 minutes longer. Cut into pieces and serve.
Heat oven to 350°F. Place cookie sheet in the oven to preheat it. In a bowl beat together corn syrup, sugar, margarine, vanilla and eggs. In the bottom of the pie crust, arrange pecans as neatly as you can and sprinkle chocolate chips over the top of them. Pour syrup mixture on top slowly so as not to disturb the pecans to much or move the chips much. Place the pie on the preheated cookie sheet bake for about 1 hour checking after 45 minutes since ovens vary. Pie is done when a deep golden brown and filling is "set". Remove from oven and cool completely! Store in refrigerator.
Cook macaroni according to the package directions. Place in 12x7 1/2x2 inch baking dish. Brown chops in oil or shortening on both sides. Drain off fat. Season with salt and pepper and arrange on top of noodles. Combine remaining ingredients except cheese and pour over the chops. Sprinkle with cheese. Bake covered at 350 degrees for 45 minute. Serve with additional cheese if desired.
Mix first five ingredients and put in a 9x13 inch glass pan. Microwave 3 1/2- 4 minutes on high, turning every minute or bake for 15 minutes at 350F in the oven. Allow to cool. Melt peanut butter and chocolate chips together in the microwave, and spread the mixture on top of the oatmeal. Refrigerate. Cut into bars.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside. In a small saucepan, melt the butter over low heat. Stir in the salt, pepper flakes, lemon zest and garlic. Remove from heat and let cool slightly. Cut the baguette to open it up and then cut each half in half. Place the four pieces onto on side of the baking sheet. Brush with a bit of that garlic butter mixture and then top with the parmesan. In a large bowl, toss together the shrimp with the remaining garlic butter sauce. Pour out onto one side of the baking sheet. Place the cauliflower rice in the middle of the baking sheet and season lightly with salt and pepper. Roast until the shrimp is bright pink and the bread has slightly browned, about 12 to 15 minutes. Remove from the oven and garnish with parsley. Serve with lemon sliced.
Dice fine all vegetables, I cut into "matchsticks" and dice in uniform. Toast rinsed grain with onion, then add stock with turmeric, 15 minutes or till liquid is absorbed. now make the dressing, oil, vinegar, garlic, mustard, parsley salt & pepper. toss well with quinoa and vegetables Let sit over night if possible, or a few hours.