HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut blood orange in half and set aside. Fill large sauce pan or pasta pan with salted water and bring to a boil over high heat. Place flour and seasoned salt in a plastic bag and shake to mix. Add chicken cutlets and shake to cover them. Let them sit for a few minutes to absorb some of the flour mixture and then shake again. Melt butter in a larger skillet over medium heat and then add chicken cutlets. Allow chicken cutlets to cook for about 3-5 minutes or until lightly golden brown. Turn cutlets over and then add diced shallots around the chicken. Allow to cook another 3-5 minutes until golden. Add the 2 teaspoons chicken base and stir with butter mixture. Now juice the blood orange into the pan and add the 2 teaspoons lime juice and mix juices with the butter mixture. Add the wine and allow it to simmer for 5 minutes. Turn down heat to low and add the heavy cream. Sprinkle with parsley. Serve chicken over pasta along with some of the sauce.
To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally. Prepare grill. Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing. To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.
Frying the chicken (or pork): Cut up chicken (or pork) into small pieces. Mix breading ingredients (it will be runny). Dip each piece of meat into the breading then place into the oil until it turns brown. Make sure the meat has enough time to cook before removing it. Drain the fried chicken (or pork) and set aside, or place a cover over them to keep them warm. Sauce: Melt the margarine in a frying pan, and add the onion, green pepper and sliced carrots. I often add other peppers or snow peas as well. Once the veggies are cooked stir in the rest of the ingredients EXCEPT the pineapple. Cook until it boils and add cornstarch if it is too runny. Finally add the Pineapple for the last 5 min. of cooking time. Finally: Serve over rice if desired.
Remove the tops of peppers and remove seeds and core. Arrange in crock pot so standing upright. In mixing bowl, combine sirloin, onion, salt, corn, 1 can of soup. Spoon mixture into peppers, pressing down to fill completely. May overload a bit at the tops. Combine the other can of soup with Worcestershire and mustard. Spoon mixture over the peppers. Add pepper to taste. Cover and cook on low for 8-9 hours.
Preheat oven to 350. Lightly grease a 13 x 9 baking dish; set aside. Cook cabbage in boiling salted water until tender. Drain well; keep hot and set aside. Meanwhile, melt the 3 tbsp butter in a saucepan. Saute the onion and garlic til soft but not browned. Stir the flour into the butter/onions/garlic until smooth. Gradually stir in the milk and keep stirring until mixture thickens. Add the mustard powder, salt, pepper and cheese. Stir until cheese is melted and sauce is smooth. Mix the cooked cabbage with the sauce and pour into the prepared baking dish. Mix the melted butter and cracker crumbs and sprinkle over top. Sprinkle with paprika. Bake at 350 for 25-30 minutes.
Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans. To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside. Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight. Preheat oven to 350°F Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes. Notes: Use pre-baked dinner rolls. If you make your own yeast dinner rolls, all the better. If you're on a budget, adjust this method to use large yeast hot dog rolls, cut into thirds (you may need to adjust the baking time). Horseradish mayonnaise is easy to make at home, but there are decent commercial varieties to use as a shortcut. You can use regular mayonnaise if you need to avoid horseradish. For the ham, I used a rosemary sun-dried tomato deli ham, but feel free to use your favorite. Just be sure it is sliced very thin and use a high-grade, low-moisture ham for best results. Yield: 24 appetizer servings.
Grease heavily and flour a 9 x 13 cake pan. Set aside. Cream butter or margarine with the sugar until light and fluffy. Add in the orange zest and beat well. Add eggs one at a time, beating after each one is added. Measure then sift the flour with soda three times. Add the flour alternately with the sour cream and orange juice into the creamed sugar butter mixture. Fold in the dates, nuts and raisins. Pour into prepared pan and bake in preheated oven for 35 minutes, or until almost done. Combine the honey with the 1/3 cup orange juice, and pour evenly over the almost baked cake. Keep in the oven baking for at least another 6 minutes longer until tester shows done. Cool in pan on wire rack.
Using microplane or other grater, zest lime, lemon and orange. Combine zests; set aside. Juice lime, lemon and orange; combine juices and set aside. To grill salmon, preheat barbecue to medium-hot. Brush bright pink tops of salmon with butter; place buttered-side-down on grill for 4 to 5 minutes or until brown grill marks are evident. Turn salmon; continue grilling for another 4 to 5 minutes or until a fork used to separate the flakes of flesh show a slightly undercooked centre for medium or opaque for well-done. Sprinkle each fillet with a pinch or 2 of zest (all zest will not be used). If serving cold, cover and refrigerate immediately for up to a day. To make salad, stir reserved juices with sugar, garlic, salt and pepper. Whisk in olive oil; set aside. Cut rind off oranges; section. Cut off green fronds from fennel; finely chop some of feather part for garnish. Cut bulb in half; core. Using a mandolin or fine blade of food processor, finely slice crosswise into slaw-like pieces. There should be 4 to 5 cups (1 to 1.25 L). Toss fennel and orange sections with dressing. (If making earlier in day, cover and refrigerate fennel mixture and dressing separately until ready to serve.). Line serving plates with salad greens; top with fennel orange mixture. Lay salmon, hot or cold, over salad and strew with almonds and reserved fennel tops.
Mix all ingredients together. Place in a shaker container and use as needed. For french fries, sprinkle some on as soon as you take the fries out of the deep fryer. For homefries or fried potatoes, sprinkle some on during cooking.
Preheat oven to 350°F. Coat a large baking sheet with cooking spray. In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds (wear gloves if possible). Stuff jalapeno halves with cream cheese mixture. Place egg substitute in a shallow dish. Place Panko bread crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in bread crumbs to coat. Transfer jalapenos to prepared baking sheet and coat with cooking spray. Bake until filling is bubbly, about 30 minutes. Serve hot.
Steam cauliflower until tender; set aside. Peel potatoes; chop into 1/2" cubes. Heat 1 tablespoon of oil in a large skillet; add 1 teaspoon cumin seed, 3/4 tsp turmeric, 1/2 tsp cayenne, and 2 tsp ground coriander; heat briefly until mixture becomes fragrant. Add onions to pan and cook until onions are tender. Add potatoes and 1/2 tsp salt to pan, mixing spices onto potatoes; then add 1 cup water. Cook over medium heat for 30-40 minutes, or until potatoes are tender, adding more water if necessary. When cauliflower is steamed, heat 1 tbsp of oil in another skillet; add 1 1/2 tsp ground coriander, 1/2 tsp cumin seed, and 1/2 tsp cayenne pepper. Heat spices until they sizzle, then stir in 1/4 cup of tomato sauce and 1/8 tsp salt. Cook until mixture becomes pasty, then stir in cauliflower, coating vegetables with sauce. Continue cooking both cauliflower and potato mixtures until they have a fairly dry consistency. Stir cauliflower into potatoes; mix in chopped cilantro; sprinkle top with garam masala and serve.
Position the oven rack on the bottom of the oven and preheat to 450°F. Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
Preheat oven to 200°C. Flatten the chicken slightly until it is the desired thickness of your nuggets--you can use a meat mallet or your rolling pin. Cut the chicken into nugget sized chunks. Combine the polenta and the parmesan in a bowl. Dip the chicken pieces into the polenta mixture and ensure they are thoroughly coated. Place the nuggets onto a paper lined baking tray and bake for 10 minutes, or until cooked and golden.
Preheat the oven to 180C or 350°F. Wash the hearts thoroughly and with a pair of scissors cut out all the tubes and the dividing wall in the centre of each heart to make a neat pocket. Prepare the stuffing by melting the butter in a small pan and gently frying onion until softened. Mix in rest of stuffing ingredients and stuff into the hearts securing them at the top with small skewers. Roll the hearts in seasoned flour and brown in a casserole dish in the remaining butter and oil. Stir in the chopped onion and cook till softened, then add stock and cider. Bring to simmering cover and cook in oven for 21/2 to 3 hours or until very tender. Drain and arrange in a warm serving dish. Bring remaining pan juices to a boil add redcurrant jelly and taste and season. You may prefere to thicken the juices slightly with a roux if you wish. Pour sauce over the hearts and serve with lots of buttery mashed potatoes and something green!
Make cake layers:. Put oven rack in middle position and preheat oven to 350°F Brush cake pans with canola oil. Line bottoms of two 9-inch round cake pans with a round of parchment or wax paper, then oil paper. Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl. Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined. Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely. Make curd:. Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes. Make frosting:. Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes. Frost cake:. Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting. Cooks' notes:. Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Lemon curd can be chilled up to 3 days. Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.
Mix the topping ingredients on a large dinner plate. Set aside. In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely. Add the extracts. In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk. Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much. Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top. Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.
Cook lima beans according to package directions. Drain and set aside. In large nonstick skillet, add butter and bacon. Cook over medium-high heat until bacon starts to brown, about 3 minutes. Stir in onion and green pepper and cook 10 more minutes, stirring occasionally. Add corn, broth, salt, pepper and cooked lima beans; simmer, uncovered, 5 minutes, stirring occasionally. Stir in cream, tomatoes and parsley and heat through.
Dice peppers, onions, and tomatoes. Mix all of the ingredients in a bowl. Let mixture sit for a while to bring out the flavors. (I prefer the vinaigrette a little on the colder side so I refrigerate it). ** Side note: If you're going to add salt do it just before serving (salt will cause the tomatoes to dehydrate.) Enjoy!
Fill a large (12-quart if you have one) stock pot two-thirds full with water. Add the tongue, onions, crushed garlic cloves, bay leaves, peppercorns, and salt. Bring to a boil, reduce to a simmer, cover, and cook for 3 hours, until the tongue is soft to the touch and tender. Remove tongue from water and let cool for a couple of minutes. Notice the light colored skin-like covering over most of the tongue. Using your fingers, and/or a sharp small knife, remove this covering and discard. Notice the rough patch of meat where the tongue would attach to the bottom of the mouth. Arturo removes this patch (as does his mother when she prepares tongue) because it is a little rough. It's perfectly edible though, so keep it attached if you want. Slice the tongue in 1/4-inch slices. (If you are not preparing the whole tongue for tacos, you can return whatever tongue you do not slice to the cooking water to soak.) Heat a little oil in a frying pan on medium high and saute the slices on both sides until they are lightly browned. Remove from pan and slice first into strips, then crosswise again so that you end up with small cubes. Soften tortillas either by cooking on the stove-top until pockets of air appear in them, or in the microwave (about 10 seconds per tortilla). Place a large spoonful of meat in the center of a tortilla. Add a spoonful of salsa verde and some chopped avocado, chopped fresh cilantro.
Heat oil in sauce pan. Add onion and cook, stirring until soft. Stir in garlic and celery and cook, stirring, until celery is soft. Add orange zest and juice, Tabasco and tomatoes and simmer covered 20 minutes While soup is simmering, cook sausage in ungreased frying pan until lightly browned. Drain Blend or process tomato mixture until finely chopped. Stir in corn, return to pan and heat through Just before serving, spread corn chips in broiler pan. Sprinkle with cheese and place under broiler just until cheese melts Stir chorizo into soup and serve with corn chips.
Rinse chicken and pat dry. Place potatoes, carrots and onion in slow cooker amd top with chicken, overlapping slightly. Mix Gravy Mixes, water, thyme, poultry seasoning and Season-All in small bowl and pour over chicken and vegetables. Cover and cook for 8 hours on LOW or 4 hours on HIGH until chicken is cooked through and vegetables are tender. Place chicken and vegetables on platter or in large bowl. Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables. IMPORTANT: For best results, do not remove cover during cooking.
Pre-heat oven to 325. In a large bowl cream shortening, sugar and salt. Add the eggs and beat well. Slowly add the flour, baking soda and water. Add pecans to the dough and knead with your hands until pecans are well blended. Roll the dough into 1 inch balls and place on cookie sheet. Press down with a drinking glass. Cookies should be about 2 inches round, 1/2 inch thick. Bake for 25 minutes or until the edges are golden brown-watch the bottoms.
Preheat oven to 400 degrees. Remove the zest from 2 orange wedges and 2 lime wedges and set aside. Rub chicken with juice of those wedges. Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste. Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano. Place a small roasting pan over high heat and add the oil. When the oil smokes, place the chicken, breast-side down in the pan. Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes. Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up. Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan. Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well. Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes. Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up. Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan. Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired. Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.
Heat the oil in a 4 to 5 quart pot over medium heat. Add the onions and curry powder, cover, and cook 4 minutes, stirring occasionally. Add the broth, water, cauliflower, and salt to the pot.Bring to a simmer, stirring occasionally, then cover and simmer 15 minutes, stirring occasionally. Puree the soup in a blender or food processor and return to the pot. Reserve 2 tablespoons of the zucchini and stir the rest into the soup and reheat. Ladle the soup into 4 soup bowls and garnish with the reserves zucchini.
Blend together the Shoyu and chili paste. We'll add it to the mix shortly. Heat up the oil in a cast iron pan over medium flame. When the oil begins to shimmer, add the garlic. Stir occasionally so it doesn't burn. When the garlic is looking nice and translucent, add the kohlrabi and carrots. Mix them up good to make sure they get coated with oil. When the kohlrabi and carrots are heated up (careful not to overcook, we want them to stay crunchy), pour in the Shoyu hot sauce. This stuff will be salty, so go slow at first. You can always add more if you need to. Stir it all up. When the Shoyu sauce has reduced down, add the brown rice and mix everything together right there in the pan, making sure it's all distributed nicely and coated with sauce. Only thing left to do now is eat it -- and enjoy!
Place the 1/4 cup of warm cider in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on the surface of the cider and let stand for about 5 minutes, until foamy. Add the flour, the remaining 1/4 cup of cider, milk, butter, egg yolks, the 2 tablespoons of sugar and the salt. Beat on the lowest speed until the flour is incorporated, then increase the speed to medium and beat for about 5 minutes to form a soft, elastic dough that creates a ball around the dough hook. (Alternatively, you can mix the dough by hand with a wooden spoon until it forms a wet, sloppy mass. Oil your hands and give the dough a few turns using the heel of your palm against the edge of the bowl.). Use a little of the oil to lightly grease the inside of a large bowl and place the dough in the bowl. Cover with a clean dish towel and place in a warm spot. Let the dough rise for about 1 1/2 hours, until it has doubled in bulk. Flour a clean work surface. Line a baking sheet with parchment paper and have a wire rack ready. Heat enough oil to fill about 3 inches in a large, heavy-bottomed pot over high heat. Punch down the dough; it will be sticky. Place the dough on the floured surface, then roll it out to a thickness of 1/2-inch, adding flour as needed to keep the dough workable. Use a 3-inch doughnut cutter or two cookie cutters, in 3-inch and 1/2-inch sizes, to create 8 to 10 doughnuts. Do not reroll the dough; because it is leavened, it needs the rising action for structure. Rerolling will flatten the lift you've achieved. Save any scraps for frying. Place the doughnuts on the prepared baking sheet. Cover with the clean towel and let the doughnuts and any scraps of dough rise for 15 to 30 minutes, until well puffed (they do not need to double in bulk). Combine the remaining 2 cups of sugar and the cinnamon in a medium bowl. Once the oil reaches 325 degrees, begin frying the raised doughnuts in batches of 2 or 3 at a time. Fry for 2 to 3 minutes on the first side until golden brown, then use tongs or long metal skewers to turn the doughnuts and fry on the second side for 2 to 3 minutes until golden brown. Use a skimmer or skewer to transfer one doughnut at a time to the bowl of cinnamon sugar; immediately turn as needed to coat evenly on all sides. Transfer to the wire rack and repeat with the remaining raised doughnuts and any leftover scraps of risen dough.
Mix together and let stand in warm area for 30 minutes. (I put it in the oven with light on, right beneath the light. Refrigerate until ready to use.