HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken in water until chicken is throughly cooked through. This usually takes about 30 minutes. Remove from pot and let cool in container or bowl. Chicken cools pretty quickly, usually about 10 minutes. When you can handle it, start shedding it, or take 2 sharp knives and cut them up. It will cool off the chicken quicker if it is cut up. After it cools completely, add garlic salt, and pepper. Add real mayo and celery. Serve between 2 slices of your favorite bread. The garlic salt is the secret ingredient to this chicken salad.
In a food processor, blend chickpeas, tahini, lemon juice, agave, turmeric, curry, garlic, chile, salt, pepper, and water until smooth. Once the hummus is smooth, add the raisins and pulse in the food processor until evenly distributed. *Don't over process the raisins*. If using raisins, you may want to cut back on the agave. Just use your judgment and personal preference. Same with the chile. I like it spicy, so I use more. If using cilantro, stir in by hand or just sprinkle over the top. You can easily cut this recipe in half. Store in the refrigerator. This is good with celery, carrots, all colors of bell peppers, spread on naan, pita chips, use in sandwich or wrap, etc. This recipe makes approximately 24 (2-tablespoon) servings (3 cups).
Rich Yeast Dough: In large mixer bowl, combine 2 cups of the flour and the yeast. Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter. Add to dry mixture in mixer bowl; add egg. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a stiff dough. Place dough in a greased bowl, turning once to grease surface. Cover; let rise in warm place until double, about 1-1/2 hours. Turn out on lightly floured surface. Divide in half and form each part into a ball. Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time. Roll the dough on a lightly floured surface to a 12x12 square. Brush with the melted butter. Sprinkle on the sugar and cinnamon and then top with the almonds. Fold one side over to within 1/2 inch of opposite side. Press the edges together and place on a greased baking sheet. Cover with plastic wrap, and let rise in a warm place until almost double. Bake at 375°F for 12 - 15 minutes or until golden brown. Cool. Frost with the icing. Icing: Cream together sugar & butter and then add the water. Keep stirring until it's completely combined and smooth. Spread over the cake. Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.
cook meatballs and green peppers in skillet over medium heat until meatballs are browned on both sides. Add barbecue sauce and heat through. Serve on Hoagie rolls or over rice!
Preheat oven to 400 degrees. Season chicken breast with salt, pepper and garlic powder. Grill chicken in grill pan over medium high heat (chicken does not need to be cooked through, about 2 to 3 minutes on each side). Meanwhile mix cream cheese, 1/2 of the cheddar cheese and the buffalo sauce. Once grillmarks are on both sides of the chicken, place in 9x13 inch casserole dish that has been sprayed with cooking spray. Divide cheese mixture and spread mixture over each chicken breast. Top with remaining cheddar cheese. Bake until cheese is bubbly and chicken is cooked through, about 15 to 20 minutes.
SYRUP : Carefully peel and core the quinces you have quartered. Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves. Add quince, stir, cover and return to the boil. Simmer for 2-3 hrs or until quince has turned a deep red wine colour. DUMPLINGS (make just prior to serving) : Sift the flour and icing sugar together in a bowl a rub in the butter. Combine the egg, milk and lemon juice and add this to the flour and butter mix. Mix to form a thick batter of dropping consistency. Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl. Add a little water so there is enough liquid for the dumplings to float. Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer. Lift them out and put a few more balls in to cook. Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!
Preheat oven to 170 Degrees Celsius. Lightly grease 8-cup capacity ovenproof pudding dish. Cut waffles into 3cm cubes. Using electic mixer beat eggs, caster sugar and vanilla for 3 minutes until pale and thick. Add cream and beat until ocmbined. Arrange 1/3 waffles in dish. Pour 1/3 cream mixture over, 1/3 raspberries and 1/3 chocolate on top of that. Repeat. Allow mixture to stand 30 minutes before baking uncovered for 45 minutes (if pudding is browning to quickly cover with foil) or until custard is set and top is golden. Dust with icing sugar to serve.
Preheat the oven to 400°F. Spray or butter a muffin tin (insides and tops to prevent the muffins from sticking with the puff up) and set aside. Zest a lemon, and set aside. Squeeze the juice of the lemon into a measuring cup over a sieve to catch the seeds and pips. Pour milk into the measuring cup to make up a half cup. Stir in the zest and vanilla, and then set aside. Melt the butter and set aside to cool. In a large bowl, measure out the flour, baking powder, baking soda, salt and sugar. Mix well. To the lemon and milk mixture, add the egg and whisk to combine. Next, add the cooled butter and mix well. Add this to the dry ingredients and mix just to combine. Do not overmix- there may well be lumps but that's alright. Spoon batter into muffin tins, filling them halfway. Sprinkle a few berries in and then continue to fill the muffin tins to the top. Bake in a 400 F oven for 25 minutes until the tops are springy. Cool for a few minutes and then transfer to a wire rack to cool for 10-15 minutes.
Mix all ingredients well and rub on ribs or any other meat you wish to grill or roast.
Beat eggs. Continue beating and slowly add sugar. Slowly add liqueor and milk. In separate bowl, whip cream til stiff. Fold into mixture.
Preheat oven to 375 degrees. Mix sugar and cinnamon. Take 15 biscuits and cut in half. Roll halves in mixture. Place in greased bundt pan. Melt butter, sugar, suryp and brown sugar. Add nuts. Pour 1/2 mixture over biscuits in pan. Roll remaining biscuits in sugar mix. Place in pan. Pour remaining syrup mix over top. Bake 30 - 35 minutes.
Place scallops in shallow dish. Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently. Cover and marinate in the refrigerator 30 minutes, stirring occasionally. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and saute until tender. Add bell pepper and saute until tender. Stir in black beans and 1/2 teaspoons cumin; saute 3 minutes or until thoroughly heated. Remove from heat; stir in vinegar and keep warm. Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers. Coat grill rack with cooking spray; place over medium coals (300-350°F). Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque. Spoon black bean mixture evenly onto individual serving plates. Arrange grilled scallops evenly over black bean mixture. Serve immediately.
Combine all ingredients in a small bowl, stirring with a wire whisk until smooth. Cover & chill.
Trim up your leftover steak, hamburger, beef roast or other lean beef and chop it into bite-sized pieces. In a large cooking pot, over medium-high heat, pour in the chicken broth and add all other ingredients, except for the canned potatoes. NOTE: I make my chicken broth while making up boiled chicken for my chicken pot pies, Recipe #139633. To the 1 gallon of water, (or canned chicken stock), I add 3-4 chicken bouillon cubes, 2 chopped celery ribs, 1 chopped onion and, 5-6 chopped carrots. I strain the stock and either refrigerate it or freeze it until I need it. You can de-fat the stock after it is cold. Heat the soup at a low boil (reduce to LOW heat after it comes to a boil), covered, for 1 hour. Drain the potatoes, cut into chunks, and add them into the soup. Continue at a low boil, covered, for 30 more minutes and serve with oyster crackers. If you make your own chicken broth per the above instructions, you probably won't need more salt because the bouillon has a lot of salt in it (unless you use Herb-ox granulated). Don't be afraid to add the bouillon to canned chicken stock -- it just makes it heartier!
Halve the whole jalapenos. Remove the membrane and seeds. Soften the cream cheese. Add deviled ham. Add a little jalapeno juice to make a working smooth consistency. Chill mixture for 30 minutes. Spread mix on jalapeno halves and chill until ready to serve. This makes the peppers crispier. Receive accolades! These are addictive and keep a long time!
In a large stock pot boil pasta in water. After 7 minutes add the green beans, asparagus and broccoli. Drain and plunge into ice water to stop the cooking process. Drain well. In a large bowl combine the mayonnaise, dijonnaise, lemon juice, dill, salt and pepper and whisk well. Add the salmon, pasta and cooked veggies along with the sweet bell pepper. Toss gently and serve.
Place prunes, apricots and raisins in a bowl. Pour over the orange juice or liqueur and mix to combine. Set aside for 1 hour to macerate. Place fruit mixture in a food processor and process to finely chop. Transfer fruit mixture to a bowl. Add the orange zest, 75 g of the coconut and almonds. Combine well. Form fruit mixture into small balls, adding a little more orange if necessary. Roll balls in remaining coconut to coat. Place on a plate line with plastic food wrap, cover and chill until firm.
Spread cream cheese on both slices of bread. Use more, if needed. Sprinkle sunflower seeds on top of cream cheese on one slice of bread. Layer turkey breast and sprouts on top of sunflower seeds. Top with other slice of bread.
Bring a pot of 1 1/2 cups water (lightly salted) to a boil. Add pasta and cook for about 5-8 minutes, or until pasta is al dente. Drain and refresh with cold water. In another pot, add corn, lima beans, mung beans, salt, 3/4 cup water and bring to a boil. Reduce flame and cook for 3-5 minutes. Drain and cool. In a large bowl, combine the chopped tomatoes, onion rings and the cooked corn and beans mixture. Season with basil, chili flakes and salt (as needed) and let it sit for a while. Sprinkle parmesan cheese over the cooked pasta and mix well. Toss with the veggies in the large bowl and serve!
Cook the beef and onion in a 4-quart saucepan over medium-high heat until the beef is well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce, 1 cup mozzarella cheese and pasta in the saucepan. Spoon the mixture into a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese and Parmesan cheese. Bake at 350°F for 30 minutes or until hot and bubbling.
Sprinkle pork chops with pepper. Press thyme leaves on one side; brown in 1 tablespoon oil. When almost browned on one side, squeeze 1/2 orange over chops. Turn chops once and sprinkle with salt. Squeeze other 1/2 orange over all. Cook 5 minutes. Add 2 oz. cognac; cover and cook 5 to 10 minutes. Place chops on warm platter. Add the peeled and sliced apples, salt, pepper and 2 tsp sugar. Saute just until heated through. In another pan, melt 2 tbs butter then add sliced garlic cloves and 1/2 tsp caraway seeds; stir. Add shredded cabbage. Top with salt and pepper and saute until golden. Serve apples and cabbage along side of cooked chops.
Preheat oven to 400°F (200°C). Lightly brush Large Bar Pan with vegetable oil. Using Santoku Knife, slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices. Cut caramels in half. Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.). Arrange banana slices over dough in four rows of six each, spacing 3/4 inches (2 cm) apart. Top each banana slice with two caramel halves. Unroll remaining dough directly over filling, matching edges and shaping to fit. Press firmly around filling to seal; pinch together any tears. Using Pastry Cutter fitted with fluted wheel, trim and discard edges of dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan. Add sugar to Flour/Sugar Shaker; sprinkle over ravioli. Bake 10-12 minutes or until golden brown. Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with sauce.
Fry bacon over medium heat, in a medium sized pot about 4 minutes. Add in onion, and continue until bacon is brown, and onion is tender, about another 4 minutes. Add in clams, and beer. Cover and steam clams until they pop open, about 7 minutes. Throw away any clams that do not open. Stir together and serve.
Mix pickle juice and onion soup mix; add ground beef and mix thoroughly. Divide into 12 thin patties. Arrange 5 to 7 dill pickle chips in the center of six patties; cover with remaining patties and seal edges well. Pan fry in non-stick fry pan or broil 5 to 6 minutes on each side.
Preheat oven to 425 degrees F. Place whole pitas on baking sheet. Mix yogurt, tahini, lemon juice, water and garlic until smooth. Spread half of yogurt mixture on each pita bread. Cut yellow pepper lengthwise into strips about 1/8 inch wide, then cut strips in half and place decoratively on pitas. Then top each pita with half of the tomatoes, olives and feta. Bake for 8 minutes, until pita begins to crisp and feta is beginning to melt. Remove from oven, cut pitas into 6-8 triangles and serve warm, or leave whole and serve as individual pizzas.
Heat the olive oil in a large saucepan. Add garlic and onions, then saute gently until golden brown. Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring. Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.
Add ingredients in the order listed to bread mixing bowl. Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky. Knead for 10 minutes. Shape into 2 to 3 loaves depending on the size of your pans. Add dough to sprayed pans. Cover with tented plastic or cloth and let rise for about 1 hour. Preheat oven to 400 for the last half hour of rising. It is ready to go in the oven when the dough is doubled in bulk. Turn oven down to 350 and bake for 25 to 30 minutes. Take out of pans and let cool on wire rack. Brush tops with melted butter to keep crusts soft. additional ingredients may be added:. Eggs:. decrease water by 1/4 cup and add two beaten eggs. Eggs add flavor, liquid, color, structure, nutrients and tenderness to breads. Cracked wheat:. Add 1/2 cup uncooked cracked wheat for each 4 cups of flour. If using uncooked cracked wheat the bread will be somewhat crunchy. cooking the cracked wheat first will add a variety of texture without the crunch feel. Many people like to put oatlems or other cooked cereals into their bread. As a guidelin, use 1/2 cup or less per 4 cups of flour. Potatoes:. They add a sweet, rich flavor to breads. Add 1/2 cup to 4 cups flour and reduce water by 1/4 cup.
Cook beans in boiling water 4 minutes. Drain and plunge into ice water. Drain again and pat dry. In separate bowl, combine next six ingredients. Whisk to emulsify. Place beans in a shallow serving bowl. Sprinkle with pecans, onion, and feta. Just before serving, pour dressing over all and toss.
Pound steak thin with a mallet or side of a cleaver. Sprinkle cheese, garlic, and raisins on steak. Season with salt and pepper. Roll tightly and tie securely with string. Heat olive oil in a medium skillet over medium high heat. Brown on each side. Drop into your favorite simmering red sauce for 2 hours or until tender. (I like to cook in the crockpot on high for several hours to get the best results.) Remove from sauce, cool slightly and remove strings before serving.
In a saucepan over medium high heat, combine water, dates, raisins and prunes. Boil for 5 minutes, water will be absorbed and remove from heat, add chopped up butter and stir till butter is melted. Transfer to large bowl and let cool. Set oven to 350*F and grease and flour muffin cups or use paper liner. Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder. Mix in nuts and blend into fruit mixture. Spoon into muffin cups 2/3 to 3/4 full. Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.
In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac. Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients. Sprinkle individual servings with additional nutmeg. NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.
Heat water between 105-115°F. I use water out of the tap, and let it run until I just can't keep my hand under any longer! Dissolve yeast in water in a large mixing bowl. Stir in sugar, oil and salt. Stir in 2 cups flour until smooth. Cover with a dish cloth and set in a warm place to rise for 15 min or until double in size. Stir down and add spices; stir. Add 2 1/2 cups flour, and stir to combine. Place 1/2 cup flour on your clean dry kneading surface. Turn dough onto surface and knead until most of the flour is worked in, or to a nice smooth consistency, 3-8 minutes. Cut in half and form into 2 loaves. Place in loaf pans sprayed with oil. Allow to rise, covered, for 20 min or until doubled in size. Bake at 425°F, or until it is lightly browned and sounds hollow when tapped on top. Take out of pans immediately and allow to cool. When cool, cut into slices, and cubes. Put on a baking sheet. Bake at 300°F for 1 hr or until lightly browned. Stir occasionally. Store in airtight container until you are ready to use. To make stuffing: 4 cups croutons to 1 cup water, 1-2 bouillon cubes, and 1-4 T margarine. This recipe makes 12 cups croutons, or there about, so if you are making the whole recipe, triple the liquids. You may add extra water if it isn't moist enough.
Mix fruit and sugar. Let stand 10 minutes or overnight ( either works) Cook ten minutes and turn off stove. Stir in gelatin Put in hot jars.
Preheat oven to 375F degrees. Position rack in top third of oven. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel and salt in food processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg, and lemon juice in medium bowl to blend. Add flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry. Using floured hands, gather dough into ball. Flatten to 8" round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tbs sugar. Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made one day ahead. Store airtight at room temperature).
Preheat oven to 350 degrees. In an oven proof 8x8 dish melt butter in dish in the oven. Meanwhile mix the remaining ingredients together. Place potatoes in a bowl and pour butter over give a toss. Layer them in the same pan you should have 2 layers. Pour the mixture over and bake till tender about 40 minutes. Baste with juice mixture half way through.
Cook peelings and cores in 6 cups water for 20-30 minutes. Strain through prepared cheesecloth or jelly bag. Add water as needed, to strained juice, to obtain 7 cups liquid. Add pectin (whisk works well) and bring to a rapid boil. Add sugar, boil hard for 1 minute. Note: If desired, food coloring can be added to juice for color. Pour into sterile jars, leaving 1/8" headspace; wipe jar rims, adjust lids and rings; water bath 5 minutes.
CROCK POT: Put vegetables in bottom of crock pot. Sprinkle tapioca over vegetables. Place chicken next. Combine all other ingredients and Pour over chicken. Cover crock pot and turn to low and cook for 8-10 hours. OVEN: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. The above are basic and easy to do. You can add the cherries or mandarin oranges for flavor and attractiveness.
Combine molasses and softened butter. Cover and hold for service. Wrap each turkey medallion with one strip of bacon. Lightly sprinkle with black pepper. Bake in a preheated 350 degree F oven for 15-20 minutes or until food thermometer reaches 170 degrees F. Pipe molasses butter into a star on top of the turkey filet.
Peel and cut the potatoes into 1.5cm cubes, place in a saucepan with milk, garlic and eschalot, then bring to the boil, reduce heat and simmer for 8-10 mins until potato is soft. Remove pan from heat, then add tuna to potato mixture. Mash gently with a fork but still leavequite chunky. Add the vinegar, oil and half the dill sprigs, then stir to combine. Serve on crostini with remaining dill.
Soak rice in 3 cups of water for 1 hr in rice pot, then cook rice. Brown, rinse, and drain ground beef - return to pot. Season ground beef. Sautee onions, celery, and garlic with seasoned ground beef. Add mushrooms, cream of mushroom soup, cream of chicken soup, and 1/4 cup of water to pot - mix well. Add rice to the pot - fold in (don't stir or you will break up the rice). Place rice mixture in casserole dish. Bake at 325 (convect) for 45 min If you don't have a convection oven - bake at 325 for 1 hour.
preheat oven to 375*. prick crust with fork and prebake it for 5 minutes, it should not be coloring. in a 2 quart saucepan,combine the raisins, 2 cups water, brown sugar, lemon juice,and salt. bring to a boil over medium-high heat, stirrin occasionally. in a small bowl, combine the cornstarch with the remaining 1/4 cup of water; whisk it into the raisin mixture and continue cooking and stirring until mixture is thick and bubbly. about 2 minutes. stir in the butter and let the mixture cool. pour the cooked filling into the crust and set aside. in a small bowl, or food processor, combine the flour, brown sugar, ginger, cinnamon, baking soda, and softened butter until crumbly. sprinkle the crumb topping over the raisins pie. bake, for about 25-30 minutes or until the top is golden brown -- cool and refrigerate.
In a large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, bread crumbs, onions, and mustard. Mix until thoroughly blended. Add ground beef. Mix gently but thoroughly. Line a 9 x 5=inch loaf pan with foil. Press in beef mixture. Bake at 400°F for about 45 minutes. While the meatloaf is baking, combine the topping ingredients in a separate bowl, mixing well. Remove the meatloaf from the oven after 45 minutes and drain off the fat. Spread topping over the meatloaf and return to the oven for another 5-10 minutes. Rest meatloaf 5 minutes before serving.