HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut each chickens into 8 pieces (16 pieces total), discarding any backbone, neck, wing tips and fatty pieces. Add 2 tablespoons of olive oil to a fry pan and soften the onion and red pepper. Add 2-3 tablespoons flour to onion/red pepper mix and lightly cook off, until slightly browned. Put onion/pepper mixture into a large cooking pot on a separate heating plate. Add the paprika to the mixture and cook off for a minute until aromatic -- mix well.! Careful not to burn the mixture. Add 2 tablespoons of oil to the pan the brown the chicken pieces for a few minutes on each side. Add the browned chicken to the pot with the other mix and fill with water until just covering the chicken. Add the stock and mix well. Cook on medium heat for about 5 minutes, stirring until all the paprika is well combined in the water. Reduce to a simmer, and cook for about 50 minutes to an hour. Serve with rice or potato pieces! Enjoy!
Melt margarine in a saucepan over med heat. Add onions and cook until caramelized. Add grated corn. It is best to use fresh corn but will also work with frozen. Turn heat to low. Slowly add milk (or soymilk), stirring constantly. Continue to stir as corn cooks. This will take approximately 15 minutes. Remove from heat and allow to cool for approximately 15 minutes. Preheat oven to 350°F Whisk eggs, salt and pepper. Mix into the cooled corn mixture. Pour mixture into greased ramekins or a shallow baking dish. Bake for 25-30 minutes (for ramekins), or 35-40 minutes (for baking dish), or until centre appears set. Garnish: For sweet - sprinkle sugar on each; For savory - place one basil leaf in the centre of each ramekin. Serve hot. Typically, sugar is set on the table for those that would like to add a little more to their pastelera as they eat through the sugar on top!
In a large saauce pan, heat oil over medium heat. Season pork with salt and pepper. Cook until browned on all sides, 6-7 minutes. Transfer pork to a plater and set aside(reserve pan) Place onion and garlic in pan; season with salt and pepper. Cook over medium, stirring occasionally until onion begins to ssoften aabout 4-5 minutes. Add chiles and cook until fragrant, about 1 minute. Add broth, hominy, tomatoes, pork and 2 cups of water. Bring to a boil; reduce to a simmer. Cook until and instant-read thermometer inserted in center of pork registers 145 degrees. Transfer pork to a work surface and shred with two forks; return to pan. Top soup with cilantro and, if desired, serve with lime wedges. Serve with corn tortillas.
Combine ingredients in a cocktail shaker filled with ice. Shake thoroughly and strian into a chilled cocktail glass. Garnish with an apple slice and enjoy.
Because these leaves are packed in brine it is important to rinse them well in warm water before using. Separate the most perfect leaves from those which are imperfect. Line the bottom of a glass baking dish with the imperfect leaves. It is okay to line several layers. These imperfect leaves act as a cushioning layer for the stuffed rolls and will be discarded after baking. Mix stuffing ingredients thoroughly. Place a grape leaf vein side up and stem end toward you on the counter. Near the base put 1 heaping teaspoon of stuffing. Fold both sides over stuffing and roll up from the base end to the tip. It is important to roll them tightly so that they don't become unrolled while cooking them. Lay the rolls very close to each other in rows. It is okay to make several layers if necessary. Pour in warm water that will barely cover the first layer. . Cover dish and bake in oven at 350 degrees about 45 minutes.
Preheat oven to 350*. Stir all filling ingredients together in a a large bowl until well mixed. Pour into pie shell. Bake 50-60 minutes, until golden and a toothpick stuck in the centre comes out clean. Filling may still jiggle in the centre. Cool and serve (nice topped with spoonful of Cool Whip).
Layer the cheese and tomato over 2 slices of bread. Sprinkle with salt and pepper to taste, and top each with a few basil leaves. Cover with the remaining slices of bread to make sandwiches. Heat 2 tbsp oil in a large skillet over medium heat. Add the sandwiches and cook, pressing down on them with a spatula until the bottoms are golden brown. Flip the sandwich and add the remaining 2 tbsp oil. Continue cooking, occasionally pressing down on sandwiches with spatula until the other side is golden brown and the cheese has melted. Remove from pan and enjoy.
Saute garlic in olive oil in stock pot till golden. When garlic is browned, add Tomato soups, Tomatoes, half & half, Chicken stock and spices. Bring to a simmer. Once simmering drop pasta into soup. Cook accordingly to package directions. Ladle into bowls, sprinkle with cheese! Enjoy!
Preheat oven to 400 and prepare muffin tin (line with papers, apply cooking spray, or whatever you normally do). Combine flour, sugar, baking powder, and salt in mixing bowl. Beat egg in a second bowl (I like to use a liquid measuring cup), add milk and oil. Add wet ingredients to dry, stir until moistened. Yes, the batter should be lumpy ;). Fold in blueberries. Spoon batter into muffin tin, filling cups about 2/3 full. Bake for about 20 minutes, mine were cooked through (knife came out clean) after 18 minutes but needed a bit longer to turn golden brown.
1. Combine the first six ingredients and mix well. 2. Use two pieces of bread and one lettuce leaf for each sandwich. 3. Slide lettuce leaf on to one piece of bread. 4. Put two large scoops of chicken salad mixture on lettuce leaf; top with other piece of bread. ENJOY!
Separate eggs. Beat whites to a soft peak. Cream butter with sugar in a large bowl. Add egg yolks and beat. Stir in the flour until it disappears completely. Then fold in beaten egg whites. Grease bottom of 13x9x2" pan. (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter. Spread on pan, not quite to the edges. Bake at 350F oven about 10 minutes until golden brown. Slide off carefully and let cool. Repeat until you have made five thin layers of cake. In a small bowl, grind almonds until fine. Mix in sour cream. Then take 1 layer and spread 1/4 cup apricot preserves over it. Spread 1/3 cup of sour cream mixture on top of preserves. Cover with another layer of cake. Spread 1/4 cup raspberry preserves over top layer. Cover the preserves with more sour cream. Alternate layers between raspberry and apricot preserves. When all layers are put together, cover with wax paper. Lay flat weights on top of it- a few good sized books should do the trick. Leave in refridgerator with weight overnight. In the morning, trim off rough edges. Use Jewel Cake Icing to cover. We usually create little flowers on each of the cakes, using a dragee to make the centre. Cut into 64 square cakes and enjoy!
In a large mixing bowl, make marinade by mixing together the mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add the chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken. In a pie pan, mix together the remaining cinnamon, salt, pepper, breadcrumbs, almonds and olive oil. Remove the chicken from the marinade and roll, one piece at a time, in breadcrumb mixture. Place the chicken in single layer in a lightly greased shallow baking pan. Bake in a 350°F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
Put all of the ingredients except the coconut milk in a blender or food processor and blend until smooth and creamy. Transfer to a bowl and stir in the coconut milk. Keep sauce refrigerated if you are not going to use it right away.
Melt butter in saucepan over low heat and remove from heat. Crush garlic in press and add it to melted butter. Cook over medium heat, watching carefully not to let garlic burn, about 3-5 minutes, in a slow simmer. Stir in dried spices. Remove from heat. Add salt to taste. *If using as a sauce, use to coat and cook in broiler. If making bread, use immediately on bread cut on the diagonal into slices or on a bread cut in half lengthwise. Add some olive oil and wrap in foil. Bake at 350 degrees F. about 20 minutes.
Combine sugar and water in a saucepan:bring to a boil. Remove from heat, and cool. Stir in lemonade concentrate: chill. Combine chilled mixture, catawba and ginger ale in a punch bowl just before serving.
preheat oven to 325. sift the flour and salt into a bowl and mix in semolina. beat together the butter, sugar and lemon zest. stir in flour mixture and currants. work the dough with your hands til it clumps together. mold into a flattened ball and place on nonstick baking sheet. press the dough into 9 1/2 inch circle. trim edges neatly and make indentations on edges with a fork and prick the surface all over top. bake 35 minutes. cut into 12 wedges.
Chop onions, tomatoes, green chillies ginger and coriander. Heat ghee and fry onions until golden. Add tomatoes, chillies and ginger and fry at least two minutes. Add ketchup, vegetables, spring onions, chilli powder, sugar and salt to taste. Cook 5 - 10 minutes and serve hot.
Preheat outdoor grill to high or oven to 500 degrees F. Rip 2 sheets of about 18in. long foil and stack them together. Cut potatoes into wedges and pile them on the center of the foil. Combine the garlic with the potatoes and sprinkle the EVOO, red pepper flakes, parsley, and lots of salt and pepper. Pull the ends of the foil together and fold them over, then close the opposite sides to form a packet. Cook for 20 min, turning once. If cooking on a grill, place packet to the side and not over the direct heat to prevent scorching.
Garnish: aerosol whipping creamand lime wheel. Combine ingredients in blender, blend until smooth. Serve in a tall specialty glass. Servings: 1.
Skin salmon and cut in small pieces. Poach in water. Meanwhile mix the water, ketchup, rice vinegar, sugar and plum sauce. Put all the items into a pan, mix with the carrots, cucumber and onion and turn on medium high. Cook until boiling, turn heat down and cook until carrots are soft. Add salmon and serve over rice.
Cut each sausage in thirds. Peel two thin sections off a Butterflake roll;wrap around a small piece of sausage. Bake on ungreased cookie sheet 7-8 minutes at 450 degrees.
Preheat oven to 425°F Place naan or pita on parchment-covered baking sheet. Mix salsa and mango chutney. Spread out evenly on naan or pita. Add shrimp and sprinkle with curry. Top with cheese and bake 15 minutes. While pizzas are baking, mix together cilantro and mint; sprinkle over pizzas once removed from the oven. Serve with a salad.
Preheat oven to 350. Combine dry ingredients and set aside. Use mixer to beat butter and splenda till light. Add eggs one at a time, beating well after each. Add vanilla, stir. Remove bowl from mixer and stir in 1/2 of the flour mixture. Stir in milk. Add remaining flour mixture and combine well. Add chopped almonds and mix inches. Make into biscotti loaf or use the Pipe-N-Bake Biscotti pan like we do. Bake for 25-30 minutes. We like our biscotti soft, but if you don't you can put biscotti on a cookie sheet and return to the oven for 10 more minutes to crisp them. Enjoy!
Dissolve jello in hot water. If in a hurry add ice cubes to set a litte faster. Mix cream cheese and pineapple in large bowl. Add jello. Beat until blended. Add Cool Whip or any whipped topping and beat for 2 minutes or well blended. Pour into large glass pan or bowl and chill at least four hours. I've been known to use the freezer when in a hurry and it works out fine. Enjoy!
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil. Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly. Place half of the chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a medium bowl and repeat procedure with remaining chile mixture. Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan. Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned. Add chile mixture and beef to pan. Stir in tomato puree and remaining ingredients except beans; bring to a boil. Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally. Stir in beans; cook 15 minutes. Garnish with sour cream and chopped green onions, if desired.
Heat oven to 425. Cut each apple into 8 wedges. Lightly spoon flour into measuring cup and level off. In a medium bowl, blend flour and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together. Shape dough into ball. On floured surface, roll dough lightly from cener to edge into 12 inch square. Spread with 1 tablespoon softened margarine. Fold 2 sides to center. Roll to 16 x 10 inch rectangle. Cut crosswise into 16 (10 inch) strips. Wrap 1 strip around each apple wedge. Place 1/2 inch apart in ungreased 13 x 9 inch pan. Brush each wrapped apple wedge with melted margarine. In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples. Bake at 425 for 20 minutes. Pour water into pan. Bake an additional 12-17 minutes or until golden brown. Spoon sauce in pan over twists. Serve warm or cool, plain or with whipped cream. *If using self rising flour, omit salt.
Combine all ingredients and enjoy. Add lemon to give it a zing. Use with my other Turkey/chicken leftover recipe.
Deep fry wings at 190 for 15 minutes. Melt butter in 6-8 cup container with lid, then add the Frank's. Drain wings on paper towels, then transfer into butter mixture, lid, and shake until well coated. It's that easy!
Bring 4 cups of water to a boil in a large skillet. Add the garlic, pepper, onion, and orzo. Cook over medium-high heat, stirring occasionally, for 10 minutes. Drain and return to the skillet. Add the tomatoes, oregano, basil, salt, pepper, and water, breaking up the tomatoes with a wooden spoon. Bring mixture to a simmer and add the chicken, olives, and cheese. Cover and simmer, stirring occasionally, over medium heat for 10 minutes or until chicken is cooked through. Sprinkle with some Parmesan if desired and serve immediately.
Cook and stir chicken in hot butter in large skillet until lightly browned. Add gravy, peas, milk, mushrooms, salt and pepper. Bring to boil. Reduce heat; cover. Simmer 2 minutes. Return to full boil. Stir in rice and pimiento; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
Cut bread diagonally, but not all the way through, into 1.5 inch slices. Combine last 5 ingredients in a food processor until mixed. Slather the butter spread in between each sice and bake at 500 degrees for 5-7 minutes.
Process nuts, flour, sugar and salt in food processor until nuts are finely ground. Add butter and process until the mixture resembles coarse crumbs. Sprinkle water over and process until just combined. Add more water if needed. Form dough into a ball and wrap in plastic wrap, flattening into a disk. Chill 1 hour before using.
Place all ingredients in order in your bread machine using the regular bread cycle. If you want pizza dough, use the"dough" setting and roll out flat on a floured surface. Preheat your oven to 400. Spray your cooking pan with Pam. You can also sprinkle a little cornmeal on the pan if you wish. Lay dough out on your pan and cover with cling film OR apply a little extra olive oil over the surface of the dough. Let rise for 1/2 hour. Bake for 15-20 minutes. Remove from oven, apply toppings and continue baking until toppings are done. If you wish to make a freeform loaf: Preheat oven to 350°F. Form loaf on a prepared baking sheet, cover with cling and let rise until doubled. Bake until golden brown and sounds hollow when thumped (about 30 minutes). Remove to a cooling rack and lightly coat with butter while still hot for a tender crust.
Place all marinade ingrediants in plastic, sealable bag, and shake or mix well. Slice lightly across both sides of flank steak in an x pattern to allow marinade to absorb. Place flank steak in plastic bag. Marinate in fridge for 8- 12 hours (the longer, the better), turning often. Grill to taste.
Heat oil in a large skillet and brown the sausage for about 7-10 minutes, stirring constantly. Add garlic and red pepper flakes and cook until the garlic softens. Add escarole and cook until wilted (2 minutes). Add beans and cook for a minute. Add the stock and bring to a slow boil. Stir in the butter, cheese, tomatoes, and half of the parsley and cook until heated through and the butter is all melted. Season with salt and pepper.
Cut fish into serving size pieces about 1 inch thick. Soak fish in wine, milk, or lemon juice. Then dust with flour. Followed by a dip in beaten egg. Heat 2 tablespoons of olive oil in a skillet over medium to high heat and when it is almost smoking add a few pieces of fish. Cook the fish, a few pieces at a time for 2-3 minutes each side. (The fish will finish cooking later.) Remove each piece as it is cooked and set aside. When all the fish is done, discard the frying fat and wipe the pan out with paper towels. Add remainng 2 tablespoons of oil to pan and over medium-low heat gently cook the onion and garlic until soft but not brown, about 10-15 minutes Add tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices ad start to thicken, about 10 minutes. Stir in cumin and cilantro. Taste for seasoning and add salt and pepper if necessary. Heat oven to 350 degrees. Arrange fish pieces in a shallow baking or gratin dish and cover with sauce. Bake until fish is thoroughly cooked and the sauce is bubbling, about 20 minutes.
For crepes, combine flour, milk, egg, thyme and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter. For sauce heat carrot, leek, and water to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain. Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted. For filling, combine ham and asparagus and 1 cup of the sauce. Spoon 2 spears and 1 ham strip onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more.
Season chops with salt and pepper. In a large skillet that has a lid, heat oil on medium high heat. Brown pork chops 4 minutes per side. Remove from pan and keep warm. Discard any fat, then add orange juice, sugar and rosemary to pan. stir sugar and deglaze pan. Add rhubarb; cover and simmer 3 minutes or until rhubarb is soft but still whole. Return chops and any accumulated juices to the pan. Add onions, cover and cook 4 to 6 minutes or until chops are cooked through.
Fillet the fish and cut each fillet into three, reserving all the trimmings. Put the fillets on a plate, sprinkle with salt and chill. Put the trimmings in a pan, add the water and a spiral of orange rind. Bring to a simmer, skim, cover and cook gently for 30 minutes. Heat the oil on high in a large flameproof casserole. Smash the garlic cloves with the flat of knife and fry until they are colored. Discard them and turn down the heat. Fry the onion gently until it is softened, adding the tomato halfway through. Strain in the hot fish stock (and orange spiral, optional) and bring back to boil. Add the potatoes to the pan and cook for an additional 5 minutes. Add the fish pieces to the soup, be careful not to let it boil. Cook for about 15 minutes. Add the squeezed orange juice and lemon juice, and the paprika with salt and pepper to taste. Serve in bowls, garnish with parsley.
Preheat oven to 350 degrees. Lightly grease a square baking pan (8x8 ish). Melt the coconut oil so that it is completely liquid. I do this using the microwave on about half of it, and then mixing in other half which melts in and reduces the overall temperature. Set aside to cool (but not reharden). In a bowl combine the dry ingredients - flour, arrowroot, salt, baking powder and baking soda. Set aside. Empty the tofu into a large mixing bowl. Using a whisk, mix it with the sugar, and soy milk, followed by the oil which should be cooled down enough by now. Add the dry ingredients into the wet, combine well but don't overmix. Fold in the shredded coconut. Pour the batter into the prepared pan, sprinkle about a tsp of sugar overtop. Bake for about 35 minutes - do the toothpick test to be sure.
Peel the cucumber and then slice it. Cut the slices in half. Place those into a bowl. Chunk the tomatoes and place them on top of the cucumber. Peel 1 orange and slice it, then chunk the slices up and put them on top of the tomato. Slice the second orange in half and, using a hand held juicer (or whatever it is you use to extract orange juice!) juice it. To the orange juice add the maple syrup and black pepper. Pour the dressing over the veggies and stir to combine. Chill until ready to eat.
Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low. Now slowly begin adding the pieces of cold butter (in 1/4 inch squares), whisking continuously after each addition to maintain a smooth consistency. Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
Over medium flame heat vinegar, salt and sugar just to dissolve the sugar. Remove from heat and add cold water. In a food processor with metal blade add horseradish and beets. Add vinegar mixture to help process. If you need to add more vinegar so that the horseradish and beets are well chopped and blended into a fine mixture. Jar and store horseradish in clean glass jars with a tight fitting lids in the refrigerator. The more you open the jars the weaker it becomes.
Heat oven to 400°F. Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes. Melt butter in a very large skillet over medium heat and add garlic to saute. When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic. As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil. Add the roasted pepper. Season with white pepper, creole and salt to taste and stir well. Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon. When all is soft, take a hand mixer and blend in the skillet. Add cream, stir and remove from heat. Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top. Make the yummy sound.
In a skillet, or large saucepan combine the first 5 ingredients through and including margargarine, and saute for 5 minutes. Remove from heat, add chicken, mushrooms, alfredo sauce, cream, salt, chicken bouillon, and noodles, and mix well. Pour into a buttered 3 quart baking dish. Combine topping ingredients and sprinkle over casserole. Bake uncovered at 325 degrees for 20 minutes or until casserole is bubbly around edges.
Preheat oven to 350 degrees F. Mix first 8 ingredients together by hand in a large mixing bowl. Form meatballs into balls (1 tablespoon per meatball) and place in an ungreased 9X13-inch casserole dish. Mix together tomato sauce, 1 cup water and 2 teaspoons Worcestershire sauce. Pour over meatballs. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Serve on top of mashed potatoes or rice.