HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425°F In a large roasting tin, mix together the honey, Worcestershire or soy sauce, ketchup and mustard. Season to taste. Add the chicken and toss well until it's evenly coated, then bake for 15 minutes. Turn the chicken pieces over and bake for another 15 minutes. Spoon off any surface fat from the sauce. Turn the chicken over again, add the tomatoes and coat in the sauce. Bake for a further 5 minutes, until the chicken is cooked, the tomatoes are tender and the sauce is sticky. Serve with potato wedges and salad.
Preheat oven to 350°F. Saute the onions over med. heat in the oil until soft. Add the minced garlic, and cook until fragrant. Add the 2 teaspoons of the Italian Seas. Add the spinach and cook for about 10 minutes. You might have to add a little more oil. Remove from heat. Stir in the artichokes. Combine the cream, eggs, lemon juice, 1 T Italian seasoning, nutmeg, paprika, salt, and pepper. Whisk well to combine. Get out a very large bowl. :-) Add the cubed bread, cheeses, parsley, and spinach mixture. Mix well. Pour over the egg mixture and stir well. Let it sit until the moisture is absorbed, approx 20 minutes or less. Pour into an 11x17-inch sprayed casserole dish. Bake 1 hour or until firm in the center. This reheats well in the microwave. It would be easy to cut this recipe in half!
Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices. Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Preheat your oven to 350 degrees. Butterfly your chicken breasts. To butterfly simply slice your chicken breast in half short ways, stopping before you slice it into 2 pieces, it should open like a book. Place in a foil lined baking dish. Sprinkle both sides of the open butterflied chicken breast with lemon pepper. Drizzle honey on one side. Cut one slice of bacon to fit inside the breast, be sure to use the entire slice of bacon. Arrange the bacon on the side of the chicken you drizzled the honey,. Drizzle bacon with honey and fold the chicken breast over covering the bacon. Sprinkle honey and lemon pepper on the outside of the chicken breast, repeat with the remaining chicken breasts. Cover tightly with foil and bake for 1 hour. Remove breasts and add enough cornstarch to thicken the pan drippings. Serve over chicken breasts.
Preheat oven to 400°F. Place the chopped onions in a bowl, add 1 teaspoon of the oil, paprika, the sugar and toss the onions around to get a light coating. Then spread them on a solid 13x9 baking tray, place the onions in the oven for 15 to 20 minutes, watch them- they need to be nicely blackened round the edges but not burned. When they are ready, remove them from the oven. First add the Worcestershire and mustard powder to the stock. Transfer the onions from the baking tray to a medium-sized pan, add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat for about 2 minutes and then switch to a whisk, gradually add the stock to the pan, whisking all the time, until it's all used. Bring it up to simmering point and gently simmer for 5 minutes. Taste to check or it needs salt and pepper, then pour into a bowl or a jug.
Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix. In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract. In a small bowl, stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Pur batter into Bundt pan and lightly smooth the top. Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.
Whisk together chicken stock, lemon juice and capers. Lightly crush the capers. Season the tilapia fillets with salt and pepper. Then dredge them in flour, shaking off any excess. Set aside. In a large skillet, melt one teaspoon of butter over medium heat. Turn up the heat to medium-high and brown the butter (it should be a golden brown color). Add the fillets to the pan. Saute for about 3 minutes on each side (they are done when the fish flakes easily with a fork). Add olive oil to the pan as needed if the pan becomes too dry. Transfer fillets to plates. Pour the broth mixture into pan, being careful of splatter - it will instantly boil, steam and hiss. Scrape the bottom of the pan to loosen any browned bits. Continue heating and stirring until the mixture is reduced to about 1/2 cup. Remove the pan from the burner and whisk in two teaspoons of butter. Spoon two tablespoons of mixture, give or take, over each fillet.
Melt sugar in a saucepan over medium heat until all sugar has melted, stir constantly. Once the sugar is the consistency of corn syrup, add lemon juice while stirring rapidly. Remove from heat and quickly stir in peanuts. Spread coated peanuts on an oiled baking sheet to harden.
Lightly coat a six cup capacity loaf pan, with melted butter. Adjust the oven rack to the middle position and preheat the oven to 325°F. Spread the nuts on a baking sheet and toast in the oven until lightly browned, about 8-10 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool, chop coarsely; set aside. Turn the oven up to 350°F. In a medium bowl, whisk the banana puree, eggs, and vanilla extract to combine. In the bowl, of an electric mixer fitted with a paddle, attachment, cream the butter, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and poppy seeds on low, 2 to 3 minutes, until softened. Add the sugars and turn the mixer up to medium, mixing another 3 to 4 minutes until fluffy, scraping down the sides of the bowl as needed. Add the flour and banana mixture alternately in three batches, beginning with the flour, mixing until just combined. Remove the bowl from the mixer and fold in the nuts. Pour the batter into prepared loaf pan to just below the rim. Cut two 1/4 inch thick strips from the remaining banana, slicing down the entire length. Arrange the two C-shapes on top of the loaf, staggered, with the two ends slightly interlocking with each other in the center. Sprinkle about one teaspoons of granulated sugar over the surface. Bake for 50-60 minutes until nicely browned and firm to the touch. Do not slice bananas for the top too thickly or they will sink.
Melt the butter in a large non-stick pan over medium heat. Add the crushed red pepper and garlic and cook for 1 minute. Remove from heat and add the flour. Stir until well blended. Add the milk a bit at a time and stir until smooth before adding more. Return mixture to heat. Add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot. Add salt and pepper to taste. Serve over cooked rice, noodles or toast.
1. Put the strawberries together with the sugar in a large saucepan. 2. Stir over medium heat and bring the mixture to a full rolling boil. Reduce the heat to the low and cook for another 3 minutes. 3. Add Basil leaves, pepper and stir well for a minute. Remove from the heat. 4. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. 5. Let cool to room temperature upside-down on the counter, then store in a cool and dark place for a few months.
Spray a 4-cup mold or souffle dish with pan coating or coat with butter. In small bowl, stir together sugar and gelatin. In small saucepan over medium high heat, heat 1 cup of the coconut milk until just simmering. Stir hot coconut milk into gelatin mixture until gelatin dissolves. In blender or food processor, blend remaining coconut milk, raspberries and yogurt until smooth. Add gelatin mixture and blend. Turn into prepared mold or dish. Cover top with plastic wrap. Chill several hours or overnight. If using mold, to unmold fill a large bowl with hot water. Quickly dip mold into hot water, just up to rim. Run tip of sharp knife around edge of mold to loosen. Place serving plate on top of mold and invert to unmold. Garnish with additional coconut and raspberries, if you wish. Note: you may omit the coconut and replace the coconut milk with whole or 2% milk.
Mix the first four ingredients. Add enough condensed milk to bring all the ingredients into a ball. Divide the ball into two and make two sausage like rolls. Scatter half the quantity of dessicated coconut on the worktop. Roll one'sausage' over it to coat well. Scatter the remaining half and roll the other'sausage' as well. Place'sausages' on a tray and refrigerate until firm- about 2 hours. Cut into 1/2 inch discs. *Note:Can be made in large quantities and kept refrigerated in zip lock bags. Lasts for weeks.
Brew fresh ground coffee with 9 cups of water measured in coffee maker pot. Pour in 1 standard coffee cup add 3 teaspoons of sugar stir till mixed. Add 1-2 tablespoons half and half. Serve and enjoy.
Dice/cube the potatoes into any size desired, and cook them in salted water, when cooked, drain the water and set the cooked potatoes aside. Prepare the cheese mixture: over medium heat in a large heavy-bottomed saucepan, melt the 1/3 cup butter with 2 tablespoons oil. Stir/whisk in 1/3 cup flour, and mix for 1 minute. Slowly add in 1 cup half and half or milk, whisking until well blended. Add in the sour cream, Velveeta cheese and grated cheddar cheese. Now slowly add in the remaining 2-1/2 cups half and half or milk (if using); cook and stir for about 30 seconds; set aside. In a hot skillet, brown the sausage pieces, then add in the chopped onion and garlic (saute for 2 minutes). Add in the sausage/onion mixture along with the salt, pepper, basil, parsley, 2 tablespoons Parmesan cheese and garlic powder (if using) into the cheese/milk mixture, and continue cooking until all of the cheese is completely melted. Add in the cooked cubed potatoes to the cheese mixture; gently mix to combine. Cook over low heat until desired temperature is reached. Ladle into serving bowls. Sprinkle with grated Parmesan cheese.
HEAT oven to 375°F. COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly. SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover. BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.
Combine buttermilk, garlic and salt and pepper in a shallow dish. Place the potato flakes in another shallow dish. Dip fillets in buttermilk mixture, dredge in potato flakes. Melt the butter in a large nonstick frypan over medium high heat. Add fish, cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges.
Chill juice and ginger ale. Mix together in punch bowl. Float frozen strawberries in punch for color. You can also freeze a ring of the punch with the strawberries to float in the punch bowl.
Preheat oven to 375°F. Grease eighteen muffin cups or line with paper liners. Using electric mixer, cream 1/2 cup butter and 1 1/4 cups sugar in large bowl until light. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and salt into small bowl. Mix dry ingredients into butter mixture alternately with milk; fold in berries. Divide batter among prepared cups; sprinkle 4 t. sugar over. Bake until tester inserted in center comes out clean, about 30 minutes. Serve warm or at room temperature.
Season the round steak with the sea salt. cut the steak into palm size pieces. coat the steak pieces in the flour generously. In a skillet pour the canola oil and set on medium heat. When the oil is hot add the steak and cook until browned. remove the steak and set in a 9 x 13 inch casserole dish. top the steak with the onion rings. and pour the V8 juice over the meat. arrange the drained potatoes around the meat evenly arrange the drained green beans through out the casserole dish. combine the water and cornstarch until smooth and pour around the casserole dish. this will make the gravy thicker. sprinkle the lime pepper on top of the vegetables to season. cover with foil bake in a preheated 350 degree oven for 90 min then uncover bake for 30 min more to brown.
Preheat the oven to 325 degrees. In a small bowl, whisk together the oil, syrup, molasses, salt and cinnamon. Place the oats in a large bowl and mix in the oil/syrup until oats are thoroughly coated. Spread the oats in a thin layer on 2 or 3 cookie sheets. Bake for 12 minutes. Stir the oats on the sheets. Add the nuts to the oats on the cookie sheets and bake for 12 more minutes. Remove from the oven and let cool. In a large bowl, mix the baked oats and nuts with all the chopped dried fruit. Keep in an air tight container. Does not have to be refrigerated.
Combine water and mustard seeds in a small bowl and let stand an hour. Drain well. Transfer mustard seeds to a food processor and add remining ingredients except peppercorns and puree, Make sure you scrape down the sides a few times while you are processing. The mixture should be course. Add peppercorns and mix. Put into a sterilized jars, store in a dark cool place.
wash and slice mushrooms, at least 1/2 inch thick (or quarters). heat olive oil in a non stick sautee pan. add mushrooms and allow to brown, before stirring or moving pan. once mushrooms have browned nicely, season with salt and pepper and serve.
In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. If using souffle dish, invert a greased glass in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. Microwave at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. Let stand on counter top for 15 minutes. Run a knife around the outside of dish. Invert on to a serving plate and let cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. Accompany with Rum Eggnog Sauce.
Melt 1 tbsp butter in a non-stick skillet over medium-low heat. Place both slices of bread in the melted butter. Top one slice with 6 tbsp of grated cheese and flip the second slice on top. Immediately top with 1 tbsp grated cheese. Add remaining butter to empty side of pan. When butter has melted, flip sandwich cheese side down in the melted butter. Top with remaining cheese. When the first side is browned and crispy, 3-4 minutes, flip the sandwich. Cook until the second side is also crispy and brown, 2-3 minutes. Cool 3-4 minutes, cut in half and serve.
Combine all ingredients in a bowl and mix well. Sprinkle on whatever you want to grill and allow to dry marinate for 4 hours or overnight. Store any unused rub in an airtight container.
In a large bowl, mix together cockles and mushrooms. Place mustard, olive oil and chives into a jar. Cover and shake well. Stir dressing into cockle mixture. Cover and chill for 20 minutes. Arrange sliced avocado in a plate and sprinkle with lemon juice. Spoon over cockle salad and serve with bread.
Combine all ingredients. Store in refrigerator until ready to use. Bring flour to room temperature before using.
Grease 9x13 inch baking pan. Slice enough apples to fill pan about half way. Sprinkle with sugar and cinnamon. Mix flour, sugar, baking powder, salt and egg. Mixture will be crumbly (I usually just do this with my hands, but you could use a pastry cutter) Sprinkle oil over top (works well to hold your finger over the top of the bottle so that you don't end up with big globs of oil) Sprinkle with additional sugar and cinnamon. Bake at 350 degrees for 30-40 minutes. Optional: Place under broiler for 2-3 minutes to brown topping (I usually do this because it makes it extra tasty).
Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water. Mix until springy. When cool enough to touch, knead a few times on an oiled surface. If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand. Then knead on an oiled surface until springy. Cover with a damp cloth and set aside. Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky. Refrigerate for 30 minutes. Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces). Roll out each piece into a thin round. Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges). Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes. Serve with a spicy chili sauce or soy mixed with hot mustard.
Italian Meatballs and Ravioli: Bring water to boil for pasta. Cut squash lengthwise into quarters, then cut into bite-size pieces. Chop peppers and basil. Preheat large, nonstick saute pan on medium 2-3 minutes. Place oil in pan, then add meatballs; cook 3-4 minutes or until browned on all sides. Add zucchini to meatballs; cook and stir 2-3 minutes or until zucchini is tender. Cook pasta following package instructions. Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7-8 minutes or until meatballs are 160°F. Drain ravioli and add to meatballs; stir in basil and top with feta. Serve. Caramel Pear Crisp: Preheat oven to 350°F; coat 9-inch square baking dish with 1 teaspoon butter. Cut remaining 5 tablespoons butter into small pieces; place in medium bowl to soften. Peel (optional), core, and chop pears into 1/2-inch chunks. Cut caramels in half; place pears and caramels in baking dish. Add sugar and granola to butter; combine with fingertips until blended and crumbly. Sprinkle mixture over pears. Bake 18-20 minutes or until pears have softened and crumb topping has browned. Serve warm.
First make the meatballs. In a medium bowl, combine the ground beef, bread crumbs, parsley, Parmesan cheese, pepper, garlic powder and beaten egg. Combine well and form into 12 balls. Store covered in refrigerator until needed. Note: I remove them 1/2 hour before adding to the sauce. The sauce: In a large saucepan over medium heat, saute' onion and the minced garlic in olive oil until the onion is transparent and you can smell the garlic. Stir in tomatoes, salt, garlic, sugar and bay leaf. Cover and reduce heat to low; simmer for 90 minutes. Stir in tomato paste, basil, pepper and meatballs, if using them. Simmer 30 minutes more. Remove bay leaf before serving over your cooked spaghetti. Enjoy!
Cream Oleo and Sugar, add Egg and Vanilla. Beat well. Add Flour, Salt and Soda. Mix well. Add Nuts,Coconut, Cherries and Chocolate. Mix well with Hands and pat into a 15x10 inch greased pan. Bake at 350* for 25-30 minutes. Cool and cut into squares.
Heat oil in 12" non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside. Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper. Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under. When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.
Measure broth into a large microwave safe bowl. Heat on high to boiling point (about 3 minutes) then add couscous, chili powder, lemon zest and spinach. Stir, cover tightly and let stand 5 minutes. Add salmon, carrot, lemon juice, green onions, and walnuts. Fluff with a fork and serve immediately on a bed of lettuce or spinach leaves.
Sauce: place all sauce ingredients into blender or food processor. Quickly process to make a smooth, thick puree, adding a little ice water, if necessary. Taste and adjust seasoning, it should be quite spicy. Fish: Season lightly with salt and pepper. Heat the oil in a wide deep pan over medium heat. Add the fish and fry lightly for one minute on one side; flip the fish and raise the heat to medium high. Add the broth and half of the green sauce, cover and cook for two minutes, or just until the fish is opaque throughout. Gently stir in the remaining green sauce. Taste the broth and adjust the salt if necessary. Ladle the stew into bowls, sprinkle with the scallions, and serve with lime wedges.
In a medium sized saucepan, heat oil over Med/Hi heat. add your garlic, onion and green bell pepper (we call this sofrito) and saute until tender. add your beans(liquid from beans as well), 2 pks of sazon, oregano, water and sugar. stir it all up and increase heat to High. once boiling, lower heat to simmer for about 30 minutes. add cap of vinegar and stir up serve over rice enjoy!
Heat corn oil in large skillet and saute the onions and peppers until tender and beginning to brown, about 10 minutes over medium heat. Add the bourbon and stir quickly until absorbed. Add the brown sugar and stir until the sugar melts. Season with thyme, salt and pepper. (Can be refrigerated for one week. Let come to room temperature before serving.). Char-grill the sausages until slightly blackened and cooked through. Brush the hot dog buns with a little sausage grease or butter and toast over the grill or under the broiler. Nestle a sausage in a bun and top with about 2 tablespoons of peppers and onions.
Peel and boil potatoes. Wash the leeks carefully. Dice the white base and part of green base. Parboil in salted water for 5 minutes; drain. Mash the potatoes. Add the leeks; blend in well. Add eggs, salt and pepper. Add cheese. Heat oil. When sizzling, drop leeks by tablespoonful. Fry till golden on each side; drain.
Make cake: Preheat oven to 350°F Spray 10-inch-diameter Bundt pan (12-cup capacity) with vegetable oil spray. In medium bowl, whisk together flour, sugar, ginger, baking soda and salt. In large bowl, whisk together molasses, applesauce, oil and egg. Add dry ingredients and stir until well blended. Whisk in 1/2 cup boiling water. Pour batter into prepared pan (batter will fill only half of pan). Bake until cake begins to pull away from sides of pan and tester inserted near center comes out clean, about 35 minutes. Transfer to rack and cool in pan 30 minutes. Invert cake onto platter and cool to lukewarm, at least 15 minutes. Dust cake with powdered sugar. Cut into 12 wedges. Serve warm or at room temperature with sauce. Make sauce: Whisk sugar and cornstarch in heavy small saucepan to blend. Gradually whisk in cider. Whisk over medium heat until sauce boils and thickens, about 3 minutes. Remove from heat. Whisk in lemon juice and ginger.