HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 180 deg Celsius. Trim the chicken and remove any fat. Remove the rind and any fat from the bacon. Dry fry the chicken, bacon and garlic in a non stick pan until the chicken is lightly browned. Place a layer of potatoes and onion slices in a casserole dish and season well with salt, pepper and thyme. Arrange chicken, garlic and bacon on top, then cover with the remaining potato and onion slice. Season again add stock. Cover and bake in the oven approx 11/2-2 hours or until the chicken is tender and potatoes are cooked. Add more stock if needed. Sprinkle with snipped chives and serve with selection of fresh veges.
In large bowl, cream butter, cream cheese and sugar. Add egg yolk, almond extract and orange juice, beat well. Combine flour, baking powder and salt and gradually add to creamed mixture. Stir in 3 CUPS of the coconut. Cover and chill for an hour. Preheat oven to 350 degrees. Stir M& M's Baking Bits into dough. Shape dough into 1" balls and roll each in remaining coconut. Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.
Cream together butter, sugar, salt, and baking soda; then blend in the remaining bar ingredients. Spread in well-greased and floured 15x10" pan. Bake at 350°F for 20-25 minutes or until light golden brown. Combine all frosting ingredients, and beat until smooth and creamy, adding more juice if necessary. Frost bars while still hot.
Combine all ingredients in a blender with ice. Blend thoroughly. Pour into a Collins or Parfait glass. Garnish with a fruit slice, sprig of mint and a cherry. Serve with a straw.
Pre-heat oven to 350 degrees. In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzerella and 3 eggs. Mix well! Stir in chopped spinach, onion, tomato, salt, spices and fresh basil. Sprinkle 1/2 cup shredded mozzarella into one 9" pie crust, then fill with cheese/spinach/egg, etc. mixture. There may be some left over -- do not overfill! Top with remaining 1/2 cup shredded mozzarella. Give yourself a pat on the back -- you're doing okay! Carefully place remaining (thawed and flattened) frozen pie crust on top and pinch edges with a fork. Remember to cut a few slits in the top crust or your pie will explode! Place on the middle rack of your nicely pre-heated oven and let it hang out for about 30 minutes. When the half-hour is up, pull the little guy out and brush egg white on the top surface (this will not only make your pie nice and shiny, but also very happy). Pop back in the oven for 10-15 minutes until the top is a nice golden brown. Let cool for about 10 minutes before serving. Enjoy! note: This recipe happens to be vegetarian, but I'm certain it would be delicious with some sausage in the mix. Feel free to experiment!
Fry bacon till brown. Chop cabbage. Fry cabbage in bacon drippings till done. Salt And Pepper to taste.
In each of two greased 13x9 inches baking dishes, arrange 6 tortillas. Top with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup green pepper, about 1/3 Jack cheese, and 1/2 cup Cheddar cheese. Repeat layers twice. Cover and bake at 350 degrees for 25 minutes. Uncover, bake 10-15 minutes longer or until the cheese melts. Let stand 10 minutes before serving.
Whisk the baking soda and cream of tartar into the milk in a medium bowl, and let stand for 10 minutes before using. Now you can mix the rest of the ingredients into the milk. Let mixture stand for 10 minutes. Prepare pancakes on medium-hot, greased pan. Pour batter onto pan to size desired. Do not crowd. Turn over when top shows bubbles all over. Cook just until cooked through. Serve with butter and syrup or jam and powdered sugar.
Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. (Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.). Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with corn tortilla chips.
Combine flour and pepper; coat beef cubes. Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown. Saute onion, celery and garlic until tender. Return beef to pan. Add beef, broth, wine and spices. Bring to a boil, stirring occasionally. Reduce to simmer, cover and continue cooking for 1-3/4 hours. Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy. Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water. Simmer until thick.
Preheat the oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
On medium-high heat, melt the butter and oil in the pan. Coat the chicken with the flour mixture and cook on both sides until golden brown and cooked through. Remove the chicken and cover with foil or keep it in a 140-150 degree oven. Add a little olive oil to the pan and add in your shallots. Cook for a few minutes until translucscent and aromatic. If pan seems to hot, reduce to medium. Add garlic, flour, and mushrooms to the pan and cook until mushrooms are tender and browned. Add some salt and pepper. Add the broth and wine and simmer until reduced by half, stirring constantly at first. Add the heavy cream and dried basil. Stir well. Check salt and pepper levels. Add more if neccessary. Add chicken back in and coat with sauce until warmed through. Serve with mashed potatoes and vegetables.
In a pan on medium heat, add olive oil. Cut chicken breasts into 1 or 2 inch squares and place in pan. While chicken is cooking, pour soup in a small pot over medium heat. Add milk and sherry and stir. Adjust liquid quantities if necessary to make a "gravy" consistency. Sprinkle rosemary generously over chicken in pan. Pour soup mixture over chicken and continue cooking until chicken is thoroughly cooked and flavors have melded. Serve over buttered egg noodles, and enjoy with good French bread and a glass of wine. Bon Appetit!
Preheat oven to 375°. Spray baking sheet with nonstick cooking spray. Mash chickpeas coarsely in medium bowl with hand potato masher. Stir in carrots, bread crumbs, salad dressing and egg; mix well. Shape chick pea mixture into small patties using about 1 tbsp mixture for each. Place on baking sheet. Bake 15 to 18 minutes, turning halfway through baking time until lightly browned on both sides.
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes. Julienne tofu and cut into pieces 1 inch long. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together. Heat the oil in a wok on high. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir for a minute. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled. Pour onto the serving plate and sprinkle with the fried peanuts. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.
Carefully line an 8" square baking pan with parchment paper. Fold the corners carefully and tape the sides if necessary. Don't worry, it doesn't get baked! Add sugar, butter and evaporated milk to a heavy 2 quart saucepan. On high heat, stir mixture and bring to a full rolling boil. Reduce heat to medium-low, and continue boiling and stirring for 5 minutes, making sure to continuously scrape down the sides. Remove from heat, and allow to cool for 2 minutes. Add peanut butter, and stir until completely melted and incorporated. Add vanilla and marshmallows, and stir until completely melted and incorporated. There should be no visible streaks of peanut butter or marshmallow. Pour mixture into parchment lined baking pan, tilting or shaking for uniform thickness. While mixture is still warm, press M&Ms into the top of the fudge. I use an even grid pattern, typically 7 across and 7 down. Keep in mind that it's much easier to cut around M&Ms than through them. Press deeply enough to avoid popping out later. If M&Ms start to crack after being pressed into the fudge, the mixture is too hot. In that case, wait a few minutes, and try again. Refrigerate for at least 4 hours. Carefully lift out the fudge by grabbing opposite sides of the parchment paper. Cut even rows between M&Ms, cleaning your knife in hot water between cuts, or when buildup causes messy cutting. Assemble a second set of ingredients, and get ready to make another batch because these will be gone before you know it!
Marinate the beef for at least 4 hours (best over night) in the red wine mixed with the chopped onion, garlic, bay leaves and fresh peppercorns. Remove the meat from the marinade and dry with paper towel. In a container/plate/bowl/bag add 1/4 flour and season with salt and pepper. Add the beef cubes and coat them with flour. Preheat oven to 350 degrees fahrenheit. In a large frying pan fry bacon in olive oil until slightly browned. Place bacon in a large ovenproof casserole. Brown the pearl onions and cubed carrots in the same pan; add to casserole. Brown the meat in the same pan. Depending on the size of the pan, and if it is not possible to fit all the meat into the pan at one time, do the meat in batches. Store the meat already browned temporarily in a large dish. When all the meat has been browned, put it all into the pan with the bacon, onion and carrots. Sprinkle 1 tablespoon of remaining flour mixture into frying pan with oil and mix well while continuing to brown (approximately 5 minutes). Add, bit by bit, the red wine marinade including onions, garlic, bay leaves and fresh peppercorns. Let this cook down for about 8 to 10 minutes. Add beef broth and last but not least the tomato paste. Add to casserole and mix carefully with bacon, pearl onions and meat. Cook for 2 hours, or until tender, in oven at 350 degrees fahrenheit.
In bowl, stir together oil, garlic, paprika, pepper, mustard, oregano, chili powder, onion powder, salt and cayenne pepper. Cut salmon into 1 1/2 -inch chunks; add to bowl and toss gently to coat evenly. In separate bowl, toss together scallops and pinch each salt and pepper. Alternately thread salmon and scallops onto soaked wooden skewers. Place kabobs on greased grill over medium heat; close lid and grill, turning once, until scallops are opaque and fish flakes easily when tested with fork, about 6 minutes.
In a big bowl, mix together flour, salt, pepper and onion powder (if you use a fresh onion put it in with the liquid instead). Dredge the ribs in the mixture and then assemble in an aluminum foil pan with a bit of oil. Broil in the oven until they are browned. While you're browning - mix together all the other ingredients (fresh onion if applicable) using a wire whisk. Peel and cube potatoes and arrange them in the bottom of the crock pot - season with salt. When meat is browned, place on top of the potatoes and pour the liquid mixture over it. Cook for 6 hours on high - or longer on low. During the last 2 hours or so, mix it up. During the last hour - mix it again and put in the mushrooms. When the crock is done cooking - remove meat; remove potatoes. Use Flour - 1 tbsp at a time to make the gravy smooth and thick - depending on how much liquid you have you'll need to keep adding the flour until smooth (I use a wire whisk and do this directly in the crock pot). Serve the potatoes and meat in separate plates with the gravy on the side. As an aside, the gravy is really delicious so you could omit the potatoes from the crock pot and do mashed potatoes instead. I do NOT use carrots because their taste contaminates everything in the crock pot and makes everything taste like carrots. I do NOT use a fresh onion because the flavour is sometimes too overpowering.
Chop lettuce into not big pieces. Chop onion into very small pieces. Combine onion with vinegar, salt, ground black pepper, and honey. Add vegetable oil, stir thoroughly. Peel 2 avocados and cut into thin pieces, baste with lemon juice. Put lettuce into a salad bowl, then put avocado. Pour the honey dressing. Sprinkle with walnuts.
Heat grill. Place syrup and peppercorns in medium saucepan; bring to a boil over medium-high heat. Remove from heat; whisk in bourbon, butter and lemon juice. Reserve 1 1/4 cups; keep remaining sauce warm to brush over steaks during grilling. Lightly brush steaks with oil; sprinkle with salt and pepper. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 6 to 8 minutes for medium-rare or until of desired doneness, generously brushing with warm sauce during last 3 to 4 minutes of grilling and turning several times. Serve reserved 1 1/4 cups sauce with steak.
Combine all ingredients in a bowl and thoroughly mix together. Place pork loin in Ziplock bag and add marinade. Allow meat to marinade at least 1 hour before grilling. For best results, allow meat to marinade overnight. Yields enough marinade for a 2-3 pound pork loin.
Cook the macaroni according to the directions to al dente; do not overcook! Heat a sauce pan over medium heat. Add the butter to the pan and melt. Then add the flour. Start to whisk and make a roux.Whisk until the butter mixture starts to boil and bubble. Cook for another minute until it starts to lightly brown. Slowly whisk in the cream. Continue to whisk and cook until it starts to thicken up. Add the salt, pepper, paprika and Monterey Jack cheese. Whisk until the cheese is melted. The sauce will still be a little "liquidy". Pour about 1/2 cup of the cheese sauce into the bottom of a bowl. Then add about 1 cup of cooked noodles over the sauce.Top this with about 1/2 c of the shredded colby jack. Top with fresh parsley for color. Before you eat; mix it all together in your bowl into delicious perfection. We keep the extra cheese sauce for quick leftovers over fresh noodles or vegetables.
Cook spaghetti in salted water according to package directions. Ordinary spaghetti should take around 8-12 minutes. 2 minutes before end of cooking time add in the frozen peas. Drain and add to a big bowl. Stir in pesto sauce and oil if using. Sprinkle with herbs, garlic, pepper to taste. Toss to coat. Now add in the cherry tomatoes and feta cheese. Mix. Keep chilled til serving or eat right away. Variation: Sautee one large onion (chopped) in a little oil while cooking the pasta. Add to the salad with remaining ingredients.
Combine first 4 ingredients. Beat on low till smooth or by hand. Shape into balls and roll in powdered sugar. Place 2" apart on lightly greased cookie sheets. Bake 10 minutes at 375. Cool slightly on pans before removing. Notes: This dough is very thick. They will look puffy and underbaked when you take them out, will flatten as they cool. Spice and any type of chocolate cake mix taste great.
Roast the chiles:. Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies. Keep the broiler on. Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles. In a large saucepan, heat 1/2" of shortening till very hot. Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain. Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese. Serve immediately, accompanied by your favorite salsa. Enjoy!
Cut a hole in the top of the watermelon, wide and deep enough to insert a funnel. Pour as much vodka through the funnel as can be absorbed (1/2 cup to 1 cup), remove the funnel and replace the watermelon plug, Let sit for 4 hours and again, pour is as much vodka as can be absorbed, Repeat the process until all the vodka has been absorbed, (eventually all the vodka WILL be absorbed). Refrigerate and serve well chilled. When it's time slice it up and enjoy. NOTES: You can also use a food injector, this works well or you can cut a hole big enough to hold the neck of a fifth of vodka, allow it to sit 6-12 hours, 24 being better, serve with the bottle sticking out of the watermelon, You can experiment with liquors, I have heard rum works well too.
Using a very sharp knife make small incisions all over the roast, stuffing each with a sliver of garlic and a sprig of rosemary. Heat oil in large fry pan, cook lamb on all sides until browned. Remove and transfer to slow cooker. In the same pan, add butter and cook the onion for 1-2 minutes or until transparent, place in slow cooker along with remaining ingredients. Cover and cook on High for 3-4 hours or Low 6-8 hours. Season with salt and pepper. Remove meat from slow cooker and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.
Preheat oven to 350°F. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 minutes to 1 hour or until just tender. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spray 1 1/2 quart casserole with nonstick cooking spray. Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese. Bake uncovered, 30 to 35 minutes or until heated through. Serve immediately.
Cream the butter and sugar, add egg and then the dry ingredients. Put half the mixture into a flat tin and spread with a hot knife. Mix the filling and spread over the cake mixture in the tin. Cover with the remaining cake mixture. Bake at 350°F for 20-30 minutes.
Preheat the oven to 250C, or as hot as you can get the oven. Score the skin diagonally both ways to create diamond shape grooves with a stanley knife, BE CAREFUL! Rub the table salt into the grooves that you have cut into the pork skin. Turn the meat over and place fresh sage leaves and three slices of lemon onto the meat, season with the pepper and roll up, tie the pork at intervals with string to ensure it doesn't unroll during cooking. Place the pork on a wire rack that fits over an empty roasting tin, and roast for half an hour. Reduce the oven temperature to 150C and roast for a further three hours. For the cider and apple sauce; put them into a pan with the butter, sugar, water and cider; cover and heat for 4-5 minutes, or until the apples are soft enough to beat to a puree. Keep warm. Remove the crackling (skin) and then cover the meat with foil and rest for about 15 minutes. Drain the fat from the roasting tin keeping the meat juices in the tin. Put the roasting tin with the meat juices in onto the hob and add a small cube of butter (20g) and a splash of cider (optional). Slice the pork, remember to remove the string, and serve with the apple sauce and a small drizzle of pan juices.
Preheat oven to 375°F. Place potatoes in boiling water and simmer for 20 min, or until tender; drain and cool slightly. Place potatoes in a large bowl; add half and half, 3/4 cup brown sugar, 1 tsp salt and vanilla and beat at medium speed until smooth (or mash with potato masher to desired consistancy). Add eggs and mix well; scrape into a 13 x 9 dish coated with cooking spray. For topping: sprinkle marshmallows over top. Combine flour, 1/4 cup brown sugar, and 1/4 tsp salt in medium bowl. Cut in butter until mixture resembles coarse meal; stir in pecans and sprinkle over potatoes. Bake for 30-40 min, or until golden brown.
For the cookies: In a medium mixing bowl stir together flour, baking powder, baking soda, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs, milk, and vanilla. On low speed gradually add flour mixture and mix just until blended. Cover and chill dough for 1 hour. Preheat oven to 350 degrees and grease baking sheets. Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut dough into shapes with desired cookie cutters. Place 1 inch apart on prepared baking sheets. Bake for 8 to 10 minutes. Transfer cookies to a cooling racks to cool completley. For frosting: In a medium mixing bowl with an electric mixer on medium speed cream butter until smooth. On low speed gradually add powdered sugar alternating with milk, adding more milk if needed, until at desired consistency. Add vanilla and beat until smooth and creamy. Spread or pipe frosting on cooled cookies.
Whip the cream with a mixer. Gently fold in remaining ingredients. Chill. Serve.
Mix all together, and chill, you can add sliced pineapple and maraschino cherries if you put in a punch bowl. Enjoy, remember don't drink and drive.
. Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently. Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.OR. Scald jars,pour sauce in while hot. Process for 10 minutes at 5 lbs pressure.This will make about 2-3 quarts.
Place carrots, orange juice, and salt in a medium pot with enough water to cover the carrots. Bring to a boil and turn down heat, simmer for 5 minutes. In the meantime, in a large skillet, heat the butter and stir in all of the spices, stir until fragrant. Stir in carrots and their liquid, raisins, and banana. Simmer slowly over low heat for about 30 minutes. If the liquid seems too thin, take some out and whisk the cornstarch into it, then slowly stir it into the curry, heat a few minutes more until thick and it is ready to serve.
Preheat oven to 350°F. Mix all the ingredients together in an oven proof casserole dish. Cover & bake for 1 hour, uncover and continue baking for another 1/2 hour.