HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large pot over medium heat. Add 1/2 cup peanut oil and heat until hot. Season the duck pieces with salt and pepper and add to the pot. Cook, turning and rearranging a few times, until browned on all sides, about 5 minutes. Remove the ducks from the pot and set aside; discard the oil in the pot. Add the remaining 1/3 cup oil to the pot and heat over medium heat until hot. Add the sausage and cook, stirring, until browned, about 2 minutes. Scoop out the sausage and set it aside with the duck. Sprinkle the flour into the oil and sausage drippings in the pot. Whisk to combine. Cook, stirring, over very low heat for 5-7 minutes or until it makes a dark roux. Add the onion, bell pepper, celery, parsley, and garlic. Gradually stir in 1 to 2 cups of the broth to make a smooth sauce. Add the thyme, marjoram, and sage. Add the duck pieces and sausage, pouring in any of their drippings. Add the remaining broth. Bring to a boil, decrease the heat to low, and simmer for 2 hours, until the duck is fall-off-the-bone tender. Serve over wild rice and sprinkle with chives and hot sauce to taste.
Rinse chicken and pat dry. Cook in water to cover in saucepan until tender. Drain, reserving 1 1/2 cups broth. Cool and chop chicken. Saute onion in margarine in skillet. Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well. Microwave tortillas on HIGH for 1 minute or until softened. Spoon chicken mixture onto tortillas. Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish. Melt 1/4 butter in saucepan. Blend flour into butter. Stir in reserved broth. Cook until thickened and bubbly, stirring constantly. Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste. Pour over enchiladas. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 1/2 cups Monterey Jack cheese. Bake just until cheese melts.
Remove salmon from the refrigerator 15 minute before cooking. Heat grill to 375°F Stir honey and chipotle puree in a small bowl until well combined. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 5 minute Spread the glaze on the salmon (1 tablespoons per salmon portion or 1/3 Celsius per salmon side). Close grill and continue to cook about 5 to 7 minute more. Cook just until fish is lightly translucent in the center. It will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving. Garnish with lime zest and serve with lime wedges. Alternate Cooking Method: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.
If using dryed pinto beans, soak overnight; drain cook beans the next morning in 4 quarts fresh cold water, season with salt to taste; mash well with a fork or spoon. Brown the meat with cayenne pepper, onion, green bell pepper, garlic, jalapeno peppers and taco seasoning mix; drain fat, then season with seasoned or whitesalt and pepper. Add in chilies and salsa; stir into beans. Stir in grated cheeses; mix well. Spoon into flour tortilla, and fold. Wrap in foil and bake for 20 minutes at 350 degrees. **You can prepare these and then freeze to bake later, if you are freezing them, prepare the filling wrap in tortilla, and then freeze in foil. **To bake frozen just remove from freezer and bake in 350 degree oven for 45-50 minutes in foil.
Mix together all spices thoroughly and store in an airtight container. To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling. This recipe should do about 3 pounds of meat.
For Sauce:. Combine yolks, cream,milk and sugar in top of double boiler set over simmering water. Cook, stirring frequently,until sauce thickens and coats spoon, about 30 minutes. Remove from heat and stir in rum and vanilla. Chill thoroughly before serving. For apples:. Melt butter in large skillet. Add remaining ingredients except nutmeg and saute over medium heat until apples are soft but not falling apart, about 10 to 15 minutes. Add nutmeg, transfer to serving bowls, and serve warm with chilled sauce.
*Mix the 2 tablespoons of milled flax with 1/4 cup boiling water and allow to sit for 10 minutes. This will be referred to as Flax Goo later in directions. Directions: Preheat oven to 350. Sift together the flour, baking soda, salt, cinnamon and cloves. In another bowl cream until soft: coconut oil and 1 cup of vegan sugar, add the ginger. Add to the wet mix: Flax Goo and molasses till blended, then add ~a little at a time~ the dry ingredients to the wet mix. Let the mix sit on the counter for about 5-10 minutes to let the flavors mix. Form into 1 inch balls, dip just the top into turbinado sugar, then place on oiled cookie sheet, sugared side up. Place a few inches apart on sheet and bake for 12 minutes. Let the cookies cool for just a few minuntes on the sheet before transfering them to a cooling rack. Don't over cook or they will be hard when they cool.
Grill chicken on the bbq or on a george forman grill-set aside. Slice onions thin and saute in oil over medium until onions are soft and browned-set aside. Slice brie into thin slices-set aside. Slice foccacia bread into 2 sides ( open face)- toast. Assemble sandwich. Cut in half and eat.
1. Take 2 pieces of pound cake cut 2 cm wide (or just one piece if going "open-faced") and douse them with an adequate but not too merciful ration of mascarpone. Upon this staunch base, turkey - at least a palmful- shall be ceded to this omnipotent sustenance.
Heat a large pot of salted water until boiling. Add the egg noodles and cook per package instructions, stirring occasionally. Meanwhile, heat the gravy and butter in the microwave until very hot. Set aside. Heat the carnitas meat in the microwave until very hot, then shred the meat. The Del Real brand that comes in packages at most grocery stores is very good, or use fresh carnitas meat. Drain the pasta. Stir the gravy and butter mixture into the pasta. Stir in the shredded meat. Variation: 1/2 cup of frozen peas can be stirred in at the end.
Mix all ingredients in a large bowl. Cover and chill. Place upon a bed of lettuce or cabbage leaves.
In a medium saucepan bring 4-6 cups water to a boil. Roughly chop the cauliflower and cook in the boiling water until tender. About ten minutes. Strain cauliflower and squeeze out as much water as possible. I pour the strained cauliflower onto a clean kitchen towel and twist to squeeze out any excess water. In a food processor, add cauliflower, butter, cream, salt and pepper and blend until smooth. Pour cauliflower mash into casserole dish and top with cheddar and crumbled bacon. Cook in a 350° oven about ten minutes until cheese is melted. Serve with green onions on top.
Preheat oven to 375 degrees. Prepare pasta according to directions. Rinse and set aside. In the meantime, mix breadcrumbs and 1Tbs butter. Set aside. Melt remaining 3Tbs butter in a medium saucepan over medium heat and add onion and carrots. Saute 4-5 minutes until softened. Add flour and stir while it bubbles. Cook one minute, stirring constantly. Add milk, water, mustard, salt and pepper, stirring while it thickens. Cook, stirring until it thickens to the correct consistency. Remove from heat and stir-in tuna. Mix in noodles and pour everything into a 1.5-2.2 quart glass pan. Crumble breadcrumbs on top. Cook, uncovered in oven for 20 minutes.
Mix coriander, salt and pepper. Sprinkle over chicken. Cover and chill at least 1 hour or overnight. Combine remaining ingredients in a small saucepan. Bring to a boil stirring constantly until sugar dissolves. Reduce heat to medium low and cook till slightly thick about 10 minutes. Set aside some sauce if you'd like some to serve with cooked chicken. Cool sauce. Heat grill and cook chicken until done turning frequently and basting with sauce. Cook time will vary on cut of chicken used. Serve as desired and with sauce if you'd like. I like to serve this sliced into strips atop salad greens. The Southwest Ranch Salad Dressing by Parsley on this site goes well with this chicken.
In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion. Cook until garlic is light brown. Add minced and chopped clams with juice from cans and bottle of clam juice. Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper. Turn heat to low and continue cooking for 35 minutes. Add potatoes and continue to cook for 30 minutes. Serve hot.
Blend together sugars, margarine, oil, egg and vanilla. Add flour salt, baking soda and cream of tarter. Add remaining ingredients and mix well. Drop on cookie sheet by spoonfull and press down with a fork. Bake at 350° for 12-15 minutes.
For the cake: Remove fillings from all cookies and place in bowl, set aside. Place cookie wafers in a separate, large microwavable bowl. Take one small swig from the can of pop, then pour the remainder of the coke over the cookie wafers. Add one large spoonful of peanut butter to wafer/coke mixture and mix well. Microwave, uncovered, for 5 minutes. Remove bowl from microwave, let cool. For the icing: Add one large spoonful of peanut butter and one spoonful of hot water to the creme fillings. Mix well (no lumps). After cake has cooled, turn cake upside down out of bowl on to a plate or lid then spread icing on top and sides. Optional: Add crushed nuts or M&M's to icing before or after applying to cake.
In a large frying pan, heat oil over medium heat. Add scallions and cook until lightly browned, about 3 minutes. Add garlic and hot pepper sauce; cook 1 minute. Add tomatoes, vinegar, bay leaf, cloves, Worcestershire sauce, saffron and pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes. Place chicken on top of sauce, cover, and simmer 15-20 minutes until chicken is tender and cooked through.
Preheat oven to 450°F. Cut potatoes into VERY (less than 1/8" inch -- construction paper to cardboard) thin slices. Pat dry. Use a cotton kitchen towel and save a tree. Arrange in a single layer on silpat lined sheets (or coat w/oil). Combine spices in a small bowl. Bake for about 5 minutes. If doing 2 sheets in the same oven, you will probably have to rotate them. Spray with olive oil or vinegar. If you don't have one of those pump sprayers then just use a silicone brush to "paint" it on. Sprinkle spices on slices. Bake 5-10 more minutes or until golden brown. Cool on baking sheets. I find that loosening them with a thin spatula upside down is a good idea. Don't use tongs, they will crumble as you go. Serve with sour cream or a nice dip.
Cook broccoli according to package directions if frozen, 5-7 minute if fresh. Run under cool water to stop cooking process. Melt butter in small saucepan. Stir in flour. Add milk, stirring constantly until smooth. Add cheese, stir until melted and thick. Mix small amount of cheese sauce with beaten eggs, then combine the rest of the cheese mixture with eggs. Combine broccoli, tomato, cheese/egg mixture and oregano. Pour into 13 x 9 glass dish that has been sprayed with cooking spray. Sprinkle with Parmesan cheese. Cook at 350 for 1/2 hour or until bubbly.
Mix all ingredients in a zip log bag or bowl. Remove excess fat from chicken and add to bowl. Add chicken to bowl/bag and let marinate for 1 hour. Place saute pan on med/high heat and wait until hot. Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken. Cook until chicken is cooked and sauce turns a darker color. Remove cooked chicken and repeat from step 4/5 until all done.
Mix the milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook on medium heat for 12 minutes or until it is thickened and golden brown, stirring constantly. Remove from heat. Add the coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
Combine first 5 ingredients in a medium bowl; toss to coat cucumber. Sprinkle with onions and peanuts before serving.
Grill chops until tender. While chops are under the grill, prepare the sauce: Melt butter in pan; add finely chopped onion, saute until tender. Add lemon rind, lemon juice, sugar and mint, heat gently. Spoon over hot chops. Cheers, Doreen Doreen Randal, Wanganui, New Zealand.
1- Prep hens- make sure you clean them well. 2- Combine all of the MARINADE mixture and marinate the hens for 2 hours. 3- Combine all of the STUFFING ingredients- melt the butter and pour it over the croutons, add garlic, onion and rosemary add the chopped/diced apples last to the mixture before stuffing the hens. 3- Preheat the oven to 425- Arrange marinated hens in a large glass baking pan- prior to stuffing them make sure that you add some salt & pepper also set aside some of the marinade so that you can brush/baste a couple of times while they are cooking. 4- Cook for about an hour and a half checking on them every 1/2 hour ( I covered my hens with foil until the last 20 minutes because I wanted the hens to have a nice color) For those who like more robust flavor add additional herbs (to taste).
For the crust: makes 24 biscuits. whisk together 1/2 cup oats, flour, salt, baking powder, and sugar. with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left. mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough. divide the dough into two flat disks and refrigerate until firm. preheat the oven to 400 degrees F. roll out one half of the dough until it is the thickness of a button. with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times. bake on an ungreased cookie sheet for 8-10 minutes until golden brown. repeat with the other half of the dough. grind the cooled biscuits until they resemble bread crumbs. add 3/4 cup oats to the ground biscuits. add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits. add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy. preheat the oven to 400 degrees F. fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later). bake for 5-6 minutes until lightly browned; then cool them in their tins. For the Jam: bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat. as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry. when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools). For the frangipane (almond cream): cream the softened butter and powdered sugar until pale and fluffy. add 4 eggs 1 at a time and blend thoroughly. add 1/2 tsp almond extract. add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly. Tart assembly: fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane. top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture. bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through. let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).
Take a medium-sized sauce pan and fill it with 3 cups of water, bring to a boil, add 5 tea bags. Let steep for approximately 5 minutes; remove tea bags. Put the tea in any container you would like. Add the other 2 cups of ice cold water and the 1 cup of sugar; mix together. Cut the 3 lemons in half and juice them into the tea. Once you're done juicing all of the lemons, put 2 of the already squeezed lemon halves into the tea and refrigerate for about an hour and serve!
Heat oil in a wok or 2-quart saucepan. Combine all ingredients in a bowl. Roll 24 balls, 1" in diameter. Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown. Drain in colander. Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving. If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid. Serve with cooked spaghetti.
Cut the apples in halves. Put apples, lemon juice, apple juice and lemon zests in pot. Cover pot and cook on low for 15 minutes, stir occasionally. When apples have softened, bring to a boil and reduce heat to a simmer for 15 minutes. Press applesauce through a strainer or a food mill. Add maple syrup, mix well.
Put the rice, water, vegetables, and spices in a 9x13 casserole dish. Mix well. The spices I like to use are just a little minced onion and some garlic powder. Cut the chicken breasts in half and place on top of the rice mixture. Dump the soup on top of the chicken breasts. Cover with tin foil. Bake at 375°F for 45 minutes to an hour. Take out of the oven and sprinkle a half cup of cheese on top. Let cool. Eat whenever the cheese melts.
Preheat oven to 350°. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add in flour and stir until bubbly. Add in milk and stir about 2 minutes or until thickened. Add in sugar, salt, pepper, and onion; fold in sour cream and set aside. In a medium-size pan over medium heat, add beans and 1/2 cup water. Cover and cook about 5 minutes or until beans are crisp-tender; drain well. Place beans in an 11x7 inch baking dish or gratin dish that has been coated with cooking spray. Add sauce and almonds; mix well. Sprinkle cheese on top; do not stir. In a small skillet over medium heat, melt remaining butter and stir in crumbs. Sprinkle on top of gratin; bake, uncovered, for about 30-35 minutes or until bubbly.
Heat oil to medium high heat and fry potato pieces until crispy on the outside, and soft on the inside, like homefries. Drain on a paper towel. Meanwhile, in a seperate skillet, brown ground beef until done through. Drain well. Return beef to skillet and add water, chili powder, cumin and cajun seasoning. Stir to make a taco sauce. Add potatoes and stir until sauce coats potatoes. Add cheese and stir until melted. Serve immediately.
Place 1 pound bag of beans into large bowl. Sift and sort through the beans and remove any pieces of dirt and broken beans. Fill bowls with HOT water to cover beans by at least 2 inches. Remove any beans that float to the top when soaking. Beans will at least double in size. Soak in HOT water for at least 2 hours, but ideally, soak overnight. After soaking, drain beans and rinse with cool water. Place in large pot and cover with at least 2 inches of water. Place the lid on top with a slight crack. Bring water to a boil. (I crack the lid at the start because I find that when I put the lid on all the way and move onto another task in the kitchen or around the house, the water will be boiling over and make a mess on the stove! So I crack the lid to avoid the spillage.). Once boiling, reduce heat to medium and then cover completely. Let cook another 1-1 1/2 hours, or until beans are soft. Drain beans. Use in your favorite recipe.
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Heat oven to 375. Mix meat, stuffing mix, water, eggs, and 1/4 cup catsup. Shape into loaf in baking pan. Top with catsup. Bake for 1 hour or until at least 160 degrees.
In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Mix together all of the ingredients for the sauce using a fork or whisk. Set aside. Drain shirataki noodles and rinse well. Repeat 5 or 6 times, then dry as much as you can using a cloth, winging out as needed. Heat 2 tablespoons Coconut Oil in a pan over medium-high heat. Once the pan is hot, add the chicken to create a sear. Flip chicken pieces over to sear the other side. Set aside and repeat with the rest of the chicken (using more oil). Heat 2 tablespoons Coconut Oil in a pan over medium-high heat. Once the pan is hot, add the chicken to create a sear. Flip chicken pieces over to sear the other side. Set aside and repeat with the rest of the chicken (using more oil). In the same pan, add the shirataki noodles and dry fry them for 5-8 minutes or until noodles become firmer to the touch. Reduce heat and scramble 2 eggs into the noodles. Add the sauce, chicken (including oil), cilantro, and green onion to the noodles. Let this cook down for about 5-10 minutes depending on thickness you want.
Combine the first 9 ingredients in a small bowl. Stir well and set aside. Rinse shrimp and then drain. Layer the shrimp, lemon slices, and onion slices in a 13x9x2 inch baking dish. Pour reserved butter mixture over shrimp. Bake, uncovered, at 400 degrees for 20-25 minutes or until shrimp turns pink and shells start to pull away, basting occasionally with pan juices. Garnish with fresh rosemary if desired.
Cut Cuban bread into 6 8-inch pieces. Split bread lengthwise. Spread mustard on six halves of the bread. Spread mayonnaise on the other six halves of the bread. Layer ham, pork, Swiss cheese, and salami on the mustard halves of the bread. Layer pickles on top of salami; top with mayo halves of bread. Can be eaten cold, but tastes better "hot pressed". To press: Heat a counter top grill (like a George Foreman grill) and place sandwich between the plates. Press down hard on the sandwich, squeezing the halves together tightly. Grill until the bread is toasted to a light brown on the outside and the cheese is melted. Alternate method: Heat a heavy pan on top of the stove on medium heat. Place sandwich in pan and press down with another heavy object (a brick wrapped in foil is good). Toast sandwich until light brown on one side, then turn over. Replace brick on toasted side. Serve with potato chips and a cold soda.
Oil a 9-inch square baking dish. Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish. Sprinkle with 1/4 cup onions. Sprinkle with 1/3 of the cheese. Repeat layers 2 more times, ending with cheese. Bake at 350°F. for 30 minutes, or until hot and the cheese is golden.
Preheat oven to 350°F. Grease a 13x9x2 inch baking pan. Prepare cake mix according to package directions. Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top. Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.