HumbleIntelligence/food-ner-1-Million huggingface dataset:
A day in advance, place the rooster/chicken 8 pieces in large sealable dish. Pour half a bottle of red Burgundy wine over it. Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge. The next day, remove and drain the chicken and vegetables. Put the wine aside for later use. Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes. Put the chicken and the vegetables in a large sauce pan. Pour the wine in and add salt and pepper. Bring to a boil at moderate heat. Cover and cook at low heat for 1 or 2 hours. Heat bacon, onion and mushrooms in a skillet until brown (about 10 minutes). When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,. Add parsley to the chicken when finished. Serve with rice or potatoes and the other half of the bottle of wine. Other wine suggestions: red Burgundy wine, or Cotes du Rhone red, Morgon.
In a large soup pot, saute onion and garlic in 2 tsp olive oil for 3 minute. Add ginger for 30 sec. Add stock and mushrooms and bring to a boil. Cover, reduce heat, and simmer 30 minute Stir in chicken, spinach, and noodles; cook for 5 minute.
Heat the milk, cream and 1/2 cup of the sugar until steam appears and the milk is warm (about 175 degrees), about 5 minutes. Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. Whisk the milk-yolk mixture into the warm milk in the saucepan. Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.). Stir in peanut butter until well blended. Remove from heat pour into a medium size bowl. Fill a large bowl with ice water and place the medium size bowl over the ice bath; cool the custard to room temperature, stirring occasionally to help it cool. Cover and refrigerate until custard registers 40 degrees or lower, at least 3 hours or up to 24 hours. Add the vanilla extract and stir well. Freeze the custard following the manufacturer's instructions. Once custard begins to freeze add chopped peanut butter cups. Churn until the mixture resembles soft-serve ice cream. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.).
Jell-O:. Mix gelatin and water and cool. Add the ginger-ale, pineapple, bananas and marshmallows. Cover and refrigerate until firm. Topping:. In a small saucepan blend the juice, flour and egg and cook until thickened. Cool slightly, about 20 minutes. Whip the cream cheese and add the cooled mixture. Fold in the Dream Whip and frost the Jell-O. Cover and return to the fridge. Note:I do not like this made with Cool Whip -- it doesn't taste like the 'old' Jell-O I ate as a child.
To make marinade: In a medium bowl, whisk the marinade ingredients. Place the chicken in a large, plastic resealable bag and pour in the marinade, place in a bowl, and refrigerate for 6-8 hours, turning occasionally. Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, brign to a boil over high heat, and boil for a minute. Grill, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes. Baste once or twice with the boiled marinade. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Brush with a little of the marinade just before serving.
In a large mesh colander, toss the zucchini with the salt. Let sit 15 minutes. Pick up handfuls and gently squeeze out the moisture. Pat dry and return to the colander. Cut the tomatoes in half at the equator. Squeeze the seeds and juice into a medium sieve over a medium bowl. Chop the tomatoes coarsely and add to the bowl with the juice. Press the pulp in the sieve to extract the juice and discard the solids. Add the capers, garlic, red pepper flakes and dried oregano to the bowl. Stir in the vinegar, then 3 tablespoons of the oil. Marinate 15 to 20 minutes. Meanwhile, bring a large pot of water to a boil on high heat. Cook the spaghetti until tender but firm, about 10 minutes. Drain. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet on medium-high. Add the zucchini and cook, stirring frequently, until lightly browned, about 3 to 5 minutes. Stir in the tomato mixture. Scrape the bottom of the pan and remove from the heat. When the spaghetti is cooked, add it to the skillet. Sprinkle in the pepper. Toss to coat with the zucchini mixture. Adjust the salt and scatter oregano leaves over the top for a garnish. Serve with parmesan cheese.
In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk. You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy. Blend until very smooth. In a pan, combine onion and sweet potato with the herb/coconut mixture. Bring to a boil and simmer until the sweet potato has softened a little. Add the zucchini baby corn, and cook for 10 minutes. Add the broccoli, green beans and snow peas and season to taste. Cook until the greens are bright green (about 4 minutes). Serve over rice.
Mix all marinade ingredients together in a large bowl (ingredients will fizz-up). Marinate steak for 24 hours before grilling.
Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, Worcestershire sauce and ketchup and pour it into a baking dish. Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes. Serve with baguette slices and shredded lettuce, diced fresh tomatoes and chopped dill pickles (to top it).
Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate (not deep dish) with coconut oil and set aside. Place nuts in the bowl of a food processor. Pulse until coarsely chopped. Add oats and 1/4 teaspoon salt. Pulse until the mixture is finely chopped. Do not overprocess; mixture should have coarse texture and should not be ground. Add 3 tablespoons honey and 3 tablespoons coconut oil and pulse until incorporated. Mixture will be crumbly, but should hold together if pressed in your hand. Transfer to prepared pie plate and using hands or the bottom of a measuring cup, press into an even layer and up the sides. Bake 20-25 minutes, until crust is golden, tenting the edges of the crust with foil if necessary to prevent over-browning. Remove from oven and let cool completely. Meanwhile, place sweet potato on a parchment-lined baking sheet. Transfer to oven and roast until cooked through and very tender, about 1 hour 15 minutes. This can be done at the same time as the crust, or if done separately, sweet potato can roast at 400 degrees for about 1 hour. Transfer sweet potatoes to the bowl of a food processor, along with coconut milk, remaining 1 tablespoon honey, and remaining 2 tablespoons coconut oil. Process until smooth, scraping down the sides of the bowl as necessary, and transfer mixture to cooled nut crust. Spread into an even layer, cover lightly with plastic wrap, and place in refrigerator until chilled and firm, about 1-2 hours. To serve, top pie with coconut shaving and chopped pistachios. Cut into slices and serve.
In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes. Add broth. Add cabbage, beans tomato paste, tomato, basil, oregano and salt. Bring to a boil. Lower heat and simmer 20 minutes, or until beans are tender. Stir in zucchini and heat for 5 minutes more. Serve hot.
Preheat oven to 400°. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice. Stir gently to combine. Spread berry mixture out on a 10-inch tart or gratin dish. To Make Scones: In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Dollop spoonfuls of scone dough evenly over the top of the fruit and leave a border around the edge of the dish for spreading. Drizzle the surface with melted butter and dust with sugar. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling. Cool for 15 minutes before serving. Serve with whipped cream or vanilla ice cream.
Preheat the oven to 350°. Feel through the crab meat to make sure there aren't any remaining bits of shell still attached. Melt the butter in a 2 quart, heavy-bottomed pan. Add the shallots, cayenne and pepper and saute over medium heat for 5 minutes. Add the garlic and saute until fragrant - only about 30 seconds. Pour the dry vermouth and the lemon juice into the pan, and raise the heat to medium-high, stirring and scraping the bottom of the pan to deglaze it. Cook, uncovered, over medium-high heat for 5 minutes. Lower the heat to medium-low. Cut the cream cheese into large chunks (about 2 tablespoons each), and stir them into the pan, stirring well to make sure the cheese melts and is well combined with the other ingredients. Once all the cream cheese is melted, add the Gruyere and Parmesan cheeses. Stir well until they are melted and combined with the rest of the ingredients. Stir in the crab meat, half and half, and Tabasco, mixing to combine the ingredients well. Taste the dip - the cheeses add a fair amount of salt, so I don't usually add any more. But if you like you could add some salt at this point. Bake at 350° for 30 minutes. Garnish with chives and serve with crackers or toast rounds.
In a zip lock bag, combine the orange juice, honey, soy sauce, hoisin sauce, ginger, garlic, and sesame oil. One at a time, put the chicken in the bag, seal, and gently shake to coat with the sauce. Transfer the coated chicken to the slow cooker, then pour the remaing sauce over the chicken. Cover and cook on low until the chicken is tender and cooked through 5-6 hours. Transfer the chicken to a warm platter. Strain the sauce through a fine mesh strainer into a small saucepan. In a small bowl, stir together the cornstarch and cold water. Bring the sauce to a boil over high heat, add the slurry, and cook, stirring a few times until thickened, 1-2 minutes. Pour some of the sauce over the chicken & pass the rest on the side. If desired, sprinkle the sesame seeds over the top.
Cut meat into strips and cook in a small amount of the dressing that you have selected. Cook through. Then set aside. Place 6 cups mixed salad green in a large bowl. Add 2-3 cups vegetables or fruit, or a combination of both, and meat to greens. Toss with dressing.
Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight. Drain chicken and discard marinade. Heat oven to 350°F. Wrap tortillas in foil and place in oven. Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened. Add pepper strips and cook 2 minutes, until crisp-tender. Transfer vegetables to a bowl. Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary). Stir in vegetables and tomato. Cook, stirring, 2 minutes more. Stir in remaining cilantro. To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.
In a large bowl, mix flour, sugar, baking powder, and salt. In a smaller bowl, beat egg with peanut butter. Stir in milk and oil. Add to the dry ingredients, stirring until well blended. Cook on a lightly greased skillet till bubbles break on the surface. Flip to cook the other side.
Combine mustard and half a cup of soy sauce in a bowl large enough for the tri-tip to marinate. Stir until mustard thins out.add the rest of the ingredients; mix well. Stab tri-tip about 25 times with a steak knife. Marinate for 3 days; turn once or twice a day (this tastes best). Overnight works, but try the 3 day method at least once! You can taste the difference! The day of bbq: AHH, the wait is over! Fill the smoker with coals! And I mean fill it! The wet wood chips will make your flame die down a bit. About an hour before you start smoking, put four handfuls of wood chips (hickory, mesquite or olive are best!) in a bowl of boiling hot water; let soak until your coals (NO GAS SMOKERS) are white or your smoker reads IDEAL. If you have a Brinkman, put wet wood chips right on the coals. When the ash clears, add your meat. Let cook with lid on or door shut, about 2 1/2 hours, flip at least once. Add chips every time the smoke dies down. Cut smoking time for rare meat. When it's done enough for you, (I like mine well done!) serve with macaroni salad and a beer roll, or potato salad and a potato bread roll. They both are great! 7Just make sure you have a beer to salute me if you like this recipe and good friends nearby to enjoy this with you is always great! CHEERS!
Heat oven to 375°. In a small bowl, whisk together flour, baking soda and salt. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract. Add eggs, 1 at a time, beating well after each addition. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Preheat oven to 350°F. Cut butter in pieces and place in the food processor bowl (fitted with the steel knife) with flour, powdered sugar and a pinch of salt. Process until blended using on/off turns (5-10 seconds). Press into a 9 x 9-inch pan. Bake for 15-20 minutes. While crust is baking, make the topping. Place drained apricots, raisins, one tablespoon lemon juice and 1/2 cup sugar in the processor bowl and process until chopped finely (5-10 seconds). Pour into a seperate bowl and set aside. Add eggs to processor bowl and mix using on/off turns for 5-10 seconds. Add 2 tablespoons lemon juice, baking powder, 1/8 teaspoon salt, and apricots/raisin mixture. Process using 3 on/off turns. Fold in cashews, using one on/off turn. Spoon mixture over baked crust, spreading evenly and covering whole crust. Return to oven for 30-35 minutes or until done. Cool on rack and sprinkle with powdered sugar if desired. Cut into squares.
Peel and thinly slice potatoes. Combine with celery and onions. In saucepan, heat butter. Add veggies and saute, stirring for 2 to 3 minutes. Pour in the broth, water and lemon juice. Bring to boiling. Cover and simmer for 15 to 20 minutes or till tender. Puree using blender. Return to pan. Stir in seasonings to taste. Add spinach, and heat till spinach is limp. Garnish with slivers of lemon rind. For 8 servings- double ingredients but use only 3 1/2 cans of broth. Increase cooking time to about 25 minutes. Serve with cheese toast made by buttering 4 slices of French bread. Sprinkle generously with Parmesan cheese and with paprika. Broil for 5 minutes. Enjoy!
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, Grand Mariner, and sugar. Float slices of lemon, orange, and lime and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.
Preheat oven to 375 degrees. Using a large mixing bowl combine all the ingredients, then roll into individual meatballs. You should end up with about 20 1-1/2" thick balls. Place on a well oiled baking tray. Bake for 20-25 minutes. Serve with Sesame-Soy dipping sauce.
In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside. In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork. Serve with rice.
In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and saute until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool. In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato. Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs are nearly set, 6 to 7 minutes. Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
Preheat the oven to 400 degrees F. In a medium bowl, use a fork to combine the pork, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro. use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan. Cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly. Meanwhile, in a small bowl, whisk the cornstarch with 1 Tablespoon of water and set aside. When the meatballs are done, remove them from the pan to cool. Place the roasting pan over medium heat and add the garlic and ginger. Cook, stirring for 30 seconds. Add the chicken stock, stirring up any cooked on bits. Stir in the remaining soy sauce, brown sugar, and chili paste. Bring the mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute. Pour the warm sauce over the meatballs and toss to coat. The meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want). Serve with toothpicks.
Mix the limeade and ice in the blender until smooth. Add the strawberries and banana. Blend until smooth. Pour into glasses. Top with cherries.
In a bowl combine 1 tbsp olive oil, salt, pepper, garlic, lemon jiuce and dill and add salmon fillets. Let them marinate for 15 minutes at room temperature. Preheat a large skillet on medium heat for 2 minutes. Add 1 tsp olive oil and then add salmon. Cook for 5 minutes per side. Salmon should be done, when it flakes easily with a fork. Transfer to plates. Serve with lemon wedges.
Sprinkle chicken with salt and pepper. Mix feta and mozzarella cheese, sun dried tomatoes, and white wine together in a bowl. Spread each breast with cheese mixture and add small amount of spinach (do not over stuff as it will not roll up securely). Roll in jelly roll fashion - tuck ends lightly to seal. Set aside. Cut sheets of Phyllo dough in half making two sets of squares. Using four sheets separate each sheet and spread with butter, stacking together. Place a stuffed chicken breast on the Phyllo and roll up folding sides in to secure the chicken. Arrange in a buttered baking dish and butter the top of the Phyllo again. Sprinkle with cracked black pepper. Cover tightly with foil and bake 1 hour at 300°F Remove foil and bake an additional 15 minutes or until Phyllo is flakey on top.
Preheat over to 425 degrees. Generously coat large nonstick ovenproof skillet with nonstick cooking spray and set over medium-low heat. Melt margarine; remove 1 tablespoon and set aside. Add apples to skillet and sprinkle with 1 tablespoon sugar. Saute until apples and browned and tender but still hold their shape, about 10 minutes. Combine 2 tablespoons sugar and cinnamon; sprinkle evenly over apples and stir in orange juice. Bring to a boil, and then reduce heat and simmer until sauce is syrupy, about 2 minues. Transfer apples to bowl and stir in strawberries. Wipe out skillet and put in oven to keep hot. Whisk eggs, egg whites, milk, remaining sugar, orange zest and salt in medium bowl until combines. Sift in flour and whisk batter until smooth, and then whisk in reserved margarine. Remove skillet from oven and coat with cooking spray. Pour in batter. Return to oven and bake until pancake is high and fluffy, about 10 minutes. Remove from oven and top with fruit. Serve.
Preheat oven to 425 degrees F. Halve potatoes; toss in dressing with the onion - coat well. Place potatoes and onion in a large/wide baking pan. Brush corn with olive oil; add to baking pan. Sprinkle vegetables lightly with salt and red pepper flakes. Roast in oven for 20 to 25 minutes, or until potatoes are tender. Cool just long enough until corn can be easily handled; cut corn off of the cobs. Transfer potatoes and onions to a warmed serving platter; place potatoes cut side down. Top with corn and sprinkle with prosciutto. Garnish with parsley.
Drain chickpeas. Place chickpeas, tahini, cumin, salt, lemon juice, garlic, hot sauce, and olive oil into food processor. Process, adding water and lemon juice as needed, the amount may vary. Keep them even in ratio. Personally I like the lemon flavor so do that stronger. The consistency should be a smooth dip or thin mash potatoes. When throughly mixed and at desired consistency add spinach flakes and pulse till blended. You can serve on a plate with a dip in the center and spiced olive oil poured over it or plain olive oil and sprinkled with paprika. Serve in a pita with olives, feta cheese, falafel, and cucumbers or just on crackers or Matzah.
Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
Melt the marshmallows in milk in medium saucepan over medium heat. Stir frequently. Pour the milk and marshmallow mixture over lime jello in a large bowl. Stir until dissolved. Stir in cream cheese with beater. Add undrained pineapple. Mix well. Cool in the refrigerator for several hours or overnight. Blend mayonnaise and cool whip into the jello mixture.