HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl. Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours. Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.) Set the chicken aside and add the onion to the Dutch oven, cook until translucent. Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes. Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water. Serve with white rice or other grain of choice.
In a hot skillet, add the olive oil. Add the garlic, mushrooms and vegetables. Add the basil and continue to saute. Season with All Purpose Seasoning, Worcestershire sauce, and Tabasco sauce. Deglaze with the white wine. Serve over fettuccine. Garnish with parsley.
Brown ground beef, add taco seasoning according to pacage directions. Spread chips evenly on a cookie sheet. Dot with cheese spread or you can melt in microwave and pour on chips. Evenly spread out meat mixture over top of chips. Sprinkle veggies evenly over meat mix. At this point you can add more cheese spread if you wish. Top with shredded cheese. Bake 350 degrees for 20-25 minutes or until cheese is melted and bubbly.
In a large saucepan or Dutch oven, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric, and water. Bring to a simmer, reduce heat to low and cook about 20 minutes. Meanwhile make couscous according to directions on package and divide among 4 serving bowls and set aside. Stir in zucchini to the chicken in the pot, and cook about 10 minutes more. Remove cinnamon sticks and add salt and pepper. Serve chicken over the couscous with sauce spooned over.
Place sliced onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 min). Now stir in the oil or butter plus a large pinch of salt. Reduce heat to medium low and cook, stirring occasionally and adding oil or butter as needed to keep them from sticking without getting greasy, for 40 to 60 minutes, depending on how you want them.(See Notes at end on directions). Add salt and pepper to taste. Serve hot or at room temperature. Notes:. After 20 minutes the onions will be ivory coloured, softened and onionly tasting. After 25 to 30 minutes the onions will be golden in colour, wilted and sweet with a bit of onion sharpness. After 40 to 45 minutes the onions should be brown and starting to melt. They will now be sweet. After 60 minutes the will have the colour of maple syrup and the consistency and flavour than is something like a jam.
Pre-heat oven to 400F degrees. In a frying pan over medium high heat fry onions and peppers until tender. Slice sausage about 1/2 inch thick. Fry sausage in pan with peppers and onions for 5-10 minutes. Drain off excess fat. Pour sausage mixture into a shallow baking dish. Bake for 20-30 minutes until crispy. Great served with au gratin potatoes or macaroni and cheese.
Preheat oven to 400°. Squeeze 5-6 oranges to yeild 3 cups of juice. In a large skillet, combine juice, 1/2 cup red-wine vingear and 1/4 cup molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup; about 10-15 minutes. Reserve half the sauce for serving. Place chicken breasts on a rimmed baking sheet lined with tinfoil. Season generously with coarse salt and cracked pepper. Brush with glaze. Bake chicken, brushing with glaze and twice, at 20 minute intervals, until juices run clear when thickest part of meat is pierced with a fork - about 35-40 minutes. Serve hot with reserved glaze.
Bring a large pan of salted water to the boil, feed in the spaghetti and cook for the time it says on the pack, stirring a couple of times to stop it sticking. Peel and finely chop the garlic; finely chop the chili. Roughly chop the parsley. Open the can of crab meat and tip the contents into a sieve. Drain well. Heat 2 tbsp of the oil in a large frying pan, add the garlic and chili and fry for 1 minute. Tip the crab meat into the pan with the wine and lemon juice, season with salt and pepper and heat through for a minute or so, stirring. Drain the pasta, return it to the pan and tip in the crab mixture, the last tablespoon of oil and the parsley. Toss everything together and serve.
Boil the chicken in the water and bouillon cubes. You can use any combination of chicken parts, just be sure to use chicken with the skin on. When the chicken is done, remove it from the broth and chop the meat into bite sized pieces. Take 1 cup of the broth and add the egg and enough flour to make a stiff dough. Roll the dough out on a floured surface and cut into strips about 1x2inches. (dough should be about 1/8th of an inch thick). Drop the strips into the remaining broth (it should be boiling first). Simmer them for 30 minutes. Add the chicken pieces during the last 5 minutes. Add salt and pepper if needed.
preheat oven to 350 degrees Fahrenheit. Grease 6 muffin cups with butter (we used 9) line bases with rounds of parchment paper to prevent sticking. combine butter and granulates sugar in bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well. Fold in flour, almonds, and baking powder. Gently stir in milk and lime zest. Place a layer of blueberries in bottom of each muffin cup. Fold remaining blueberries into the batter. Spoon batter into muffin cups. bake about 25 minutes, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around the edge of each cakelet, then invert pan. (I wouldn't count on them all coming out the first time.) carefully remove parchment paper from the top of each cakelet, and serve topped with whipped cream and coarse sugar. (I didn't use either of these, but the magazine reccomends it, for those that like whipped cream).
Render the fat to liquid. Add the beef, and brown lightly, then add onions and garlic. (IMPORTANT Do NOT drain the fat or drippings). Cook over medium heat, until onions are translucent, then add spices, stirring gently until blended. Continue over low heat for at least two hours, stirring every 30 minutes. Add salt to taste, though it doesn't need much. If it gets too thick, you can add water, but remember that chili is reputed to be able to stand a spoon up straight! Its edible after two hours, but improves vastly with time, so don't be afraid to cook 6 or 8 or ten hours -- After you've tried the "original" recipe as above, you could add one or two jalapeno's, a single tomato and/or green pepper, just to fully appreciate how far this dish has evolved -- .
Preheat oven to 325°F on convection bake setting. note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe. Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix briefly. Add flour, baking powder, salt and cinnamon and mix until well blended. Fold in pecans, chocolate morsels and cinnamon chips. Line a baking sheet with parchment paper. Scoop dough out onto paper and form into a large rectangle, 3/4-inch thick. Bake 25 minutes, or until firm. Remove from oven and cool 10 minutes. Use a serrated knife to cut the dough into 1/2-inch thick slices. Place on a parchment-lined baking sheet and return to the oven for 8 minutes. Turn and bake 8 minutes more. Remove from oven and cool completely on wire racks before storing in an airtight container.
Remove the base of the stem of the cauliflower with a sharp knife. From the top down, cut the cauliflower into 1/4 inches slices. (Some of the slices will crumble, but those still taste good, they just don't look as pretty.). Heat 2 Table olive oil over medium-high heat in a large nonstick frying pan. Add one batch of the cauliflower (in a single layer) and cook until brown on the first side. Use a spachula to flip over the cauliflower. Fry the cauliflower until brown on the second side, adding more olive oil if needed. At this time, I usually add 2-3 Table. water, turn over the cauliflower again, cover and cook for several more minutes. Repeat on the second side if the cauliflower is not quite tender. The cauliflower tastes best if it has gotten very brown. Sprinkle with salt. Remove the first batch, keeping warm, and doing a second and third batch (if you still have cauliflower to cook) until all of the cauliflower has been sauteed.
PREPARE chicken. STEEP tea bag in water in a large bowl for 5 minutes, covered. Remove tea bag and discard. WHISK in sugar and salt until dissolved. Add ice, lime juice, lime halves, and mint; stir. Place the chicken in brine and refrigerate, covered, at least 2 hours. BLEND all the dry spices for the rub together. Remove chicken from brine and massage both sides with the rub before grilling. Place the chicken skin side down on the grill and set 2, which have been wrapped in heavy duty foil, on top of chicken. Cover and cook (over medium heat) until browned, 5 to 10 minutes. Flip the chicken over, replace the brick and grill 20 to 25 minutes more, or until the internal temperature reaches 155 degrees. Glazing: Remove the bricks and glaze every 2 - 3 minutes until 16o degrees. Then take the bird off the grill and let it rest.
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and romano cheese with the jalapeno's in a bowl mixing well , then pour into a baking dish. 2.Then mix the panko bread crumbs and parmesan and romano cheese together sprinkle over dip. 3.Bake in a 375F oven 20-25 minutes until the sides are bubbling and the top is a nice golden brown. Serve with your favorite Tortilla Chips.
Bring the water to a rapid boil in a heavy covered pot. Add the salt and slowly add the meal to the boiling water, stirring all the time. I like to use a wire whisk for this. Continue stirring until the cornmeal thickens, about 5 minutes. Turn the heat down low and cover the pot. Continue to simmer lightly, stirring the pudding several times for 30 minutes more. Add the 4 tablespoons flour to the mixture. Whip it in, in a hurry. Pour the mush into an oiled loaf pan and chill overnight. In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same. Fry it slowly until it takes on a golden and crunchy crust. This will take some time, 15 minutes or so on each side. *Flour the slices before frying--they'll brown evenly and taste wonderful! Serve with butter and maple syrup.
Bring a large pot of salted water to a boil over high heat. Add the pasta and stir. While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the red pepper flakes and cook for about 30 sec. Raise the heat to high and add the tomatoes. Cook until the tomatoes are softened and the juices thicken, about 3 minute. Add the basil and season with salt and pepper. When the pasta is al ednte, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top. Drizzle with a little olive oil and serve immediately.
Scald milk. Add marshmallows and stir till melted. Let cool. While mixture cools, whip cream. Fold marshmallows and cream together. Gently fold in drained pineapple. Sprinkle 1-1/2 cups graham cracker crumbs on bottom of a 9 by 13 pan. Spread fluff over crumbs and sprinkle top with remaining crumbs. Refrigerate till served.
spray 13X 9 baking pan with nonstick spray. preheat oven to 375. line bottom of baking pan with pork chops. mix in a bowl rotel and tomatoes and any seasonings. pour over pork chops. bake until pork chops are tender and done.
Mix all ingredients together and pour into a greased and floured jelly roll pan. Bake for 30 minutes at 350*. When cool, cut into very small squares and serve in your soup. These freeze well in ziploc bags.
Pre-heat oven to 375 degrees F. Arrange torn up pieces of pita bread on baking pan and toast for 5 minutes. While pitas toast, cut up cucumber, bell pepper, celery, red onion, tomatoes, olives,and hot peppers into bite-sized pieces. Through all veggies into a big bowl and add garlic, parsley, and feta cheese to the pile. Squeeze the lemons to spread juice over entire bowl. Drizzle the 2 tablespoons of Extra-virgin olive oil onto salad. Toss the salad in bowl to coat everything! Add the toasted pita pieces to the salad and toss everything again! Suggest pairing with the Mediterranean burgers for a healthy dinner! Note: Add other veggies as you like to find the best combo for your taste buds!
Pour the Amaretto and butterscotch schnapps into a champagne flute and top with champagne. Garnish with a mint sprig.
Place ingredients into a blender and pulse until chiles are finely chopped but not pureed. Adjust seasonings to taste. Store in a sealed container under refrigeration until needed.
Preheat oven to 425°F. Wipe the chicken inside and out with a clean damp cloth. Toss together the onions, celery, herbs, zest, 1/2 teaspoons of the salt and pepper. Stuff lightly into the body and neck cavities. (This is not an "eating" stuffing, but simply a "flavouring" stuffing.) Truss the chicken and set on a rack in an open roasting pan. Brush all over with the melted butter, reserving any that remains for preliminary basting. Roast for 15 minutes, then reduce heat to 350°F and roast about 1 1/2 hours more. Baste periodically, first with the butter and then with the pan juices. About 15 minutes before the end of the roasting time sprinkle on the remaining salt. The chicken is done when the skin on the breast turn crisp and golden and puffs up. The drumstick will also jiggle loosely. A further test is to stick a skewer into the thickest part of the thigh; if the juices run clear the chicken is done. The interior temperature of the thickest part of the thigh should register 190°F (88 C). Transfer to a heated platter and let stand 10 minutes, to allow the juices to be absorbed back into the flesh. To make the sauce in the meantime, melt the butter. Add the gooseberries and saute 5 to 8 minutes, or until tender. Add the honey and salt. Puree and return to a clean saucepan. When the chicken is finished, skim all the fat off the roasting pan. There should be about 1/2 cup of brown drippings. Add the drippings to the gooseberry sauce, heat through and stir in the cream. Taste. It might be necessary to add more honey, but the sauce should be tart to contrast with the crisp rich skin and juicy meat. Heat the sauce until it bubbles, pour it into a warmed sauceboat and serve over the carved chicken. Yields 6 generous servings.
If using chicken breasts, pound them thin and then cut into strips. If using tenders, just insure that they're thin. Add butter and olive oil to a frying pan and heat over medium heat for a few minutes. Add the chicken, garlic, lemon juice, lemon zest and wine. Simmer for about 7 minutes. Serve over cooked pasta or rice, topped with parsley, parmesan cheese and paprika sprinkle.
To make blackberry coulis, combine blackberries, sugar, vanilla, and water in a medium pot. Bring to a boil and simmer 5 minutes. Let cool and puree. Strain to remove seeds. Preheat oven to 350 degrees. Line cupcake tin with paper liners. In a small bowl, mix flour, baking powder, and salt. Set aside. With electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time. In another bowl, whisk milk, vanilla, and blackberry coulis. Add 1/2 of the dry ingredients into butter mix. Pour in milk/coulis mix. Mix in remaining dry ingredients. Pour into liners and bake 12-15 minutes. For frosting: Combine cream cheese and butter in bowl of electric mixer, beat until smooth. Add powdered sugar, vanilla, and matcha. Add more powdered sugar if needed. Beat on high until fluffy. Garnish with mint leaves and fresh blackberries.
Mix together dressing, lime juice, celery seed, salt and pepper. In a medium bowl, toss together carrots, cranberries and onion. Add dressing mixture and mix well. Cover and refrigerate for at least 2 hours. Enjoy!
Beat the cream cheese with an electric mixer on medium speed until fluffy. Add condensed milk and 4 tablespoons of the chocolate syrup. Beat on low speed until well blended. In a separate bowl, dissolve the coffee powder in the hot water, then stir into cream cheese mixture. Fold in the whipped topping, and pour this mixture into the crust. Cover and freeze overnight. Before serving let stand in the refrigerator for 30 minutes, then drizzle with the remaining chocolate syrup.
Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat. Add the grits and the garlic and bring just to a boil. Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture. Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick. Add the shrimp and cook a few minutes more, until pink. Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.
Wilt bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow to melt. Add the onionsw and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes. Add the stock and potatoes. Continue cooking over medium-low heat. Until the potatoes are just tender, 12 to 15 minutes. Add the half and half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes. Serve immediately, garnished with cilantro.
Heat oven to 450°F. All ingredients should be well chilled. In a bowl, add buttermilk to the starter and stir well to break up and dissolve the starter. Add the flour to a large, clean bowl and grate the butter into the flour stirring often or cut the butter into small pieces and mix with the flour using a pastry blending tool or a fork. Add the buttermilk mixing in more and more flour until all the flour is involved and the dough is sticky, gummy and on the verge of being "too wet". Add additional buttermilk if needed or flour. Turn out the dough onto a floured surface and with flour on your hands make into a very soft dough, sprinkling a little extra self-rising flour over it all as needed until no longer sticky. Try not to work the dough at all or anymore than necessary for it to be consistent throughout. Pat out dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter. Place on cookie sheet or greased cast iron skillet. Bake at 450°F for 15 minutes or until golden brown. Brush with melted butter if desired and serve warm.
Soak the red chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes.) Put the chillies, together with their soaking liquid, into a blender along with all the remaining ingredients in the order listed. Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste. What you do not use immediately should be refrigerated or frozen.
In a blender, combine all ingredients. Blend until smooth. Garnish with a slice of banana or strawberry (optional).
Prepare creme fraiche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Clean, peel and devein shrimp, leaving tails on. Pat scallops dry with paper towels and season with salt and pepper. Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and saute until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter. Add Cognac or wine to pan juice. Dissolve cornstarch in stock and add along with creme fraiche to pan. Simmer until thickened. Pour sauce over shellfish and garnish with basil sprigs.
Put all ingredients into a bowl and mix thoroughly. Allow to sit in the fridge for 24 hours or at least overnight for the best flavor. If your sauce doesn't taste like Cane's, add 1 shake of Worcestershire at a time and taste after each addition until it's right. (The flavor of the sauce depends on the Worcestershire and the brands of mayo and ketchup you used.).
Whisk all ingredients together until completely blended and serve. This will make 32 servings, 2 T each.
BROWNIES: Preheat oven to 350°F. Spray the Baker's Edge pan(9x9" or 9x13") with non-stick cooking spray. Combine the flour, baking powder, and salt in a small bowl. Melt 1/2 cup butter with the chocolate. Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth. Add the eggs to the cheese mixture one at a time and scrape the bowl thoroughly after each egg is added. Add the vanilla and mix. Add the melted chocolate and mix just until combined. Finally, add the dry ingredients and mix slowly until just combined. Pour into prepared pan and bake approximately 45 minutes or until toothpick is inserted and comes out clean. Remove from oven and allow to cool. NOTE: The brownies will rise during the baking process, but after being removed from the oven will collapse to normal height. PREPARE THE SAUCE: Heat the heavy cream in a saucepan over medium heat just until starting to boil. Remove the pan from the heat and add both types of chocolate. Let the chocolate sit a minute and then stir until completely melted; add honey. Place brownie on plate and drizzle with sauce; then eat and enjoy!
FIRST LAYER:. Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Fold in beaten egg yolks. Beat cream with almond essence until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8") round cake tin. Smooth over top, freeze until firm. SECOND LAYER:. Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Whip cream until soft peaks form, fold in egg white mixture. Place chopped chocolate in top of double saucepan, stand over simmering water until chocolate has melted; remove from heat, stir in egg yolks. Combine sifted cocoa and water, stir into chocolate mixture. Stir chocolate mixture through cream mixture. Spread chocolate mixture over almond layer and freeze until firm. THIRD LAYER:. Beat together cream and vanilla until firm peaks form. Beat egg white until soft peaks form, gradually add sifted icing sugar, beating well after each addition. Stir egg white mixture into cream. Stir in chopped fruit and toasted flaked almonds. Spread fruit and nut layer on top of chocolate layer; freeze until set, preferably overnight. TO SERVE:. Run a small spatula around the edge of the Cassata. Run a hot cloth over the top and sides of the container. Turn out onto serving plate. Decorate, if desired, with swirls of whipped cream and grated chocolate. If serving at a celebration such as Christmas, use seasonal decorations.