HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a heavy-based saucepan over a medium-high heat. Add a generous splash of oil and cook the chicken pieces until golden brown all over. This may need to be done in batches. Remove the chicken and set aside. Return the pan to the heat. Add more oil, if necessary, and cook the onion for 3-4 minutes, stirring often, until soft. Add the garlic, cinnamon, ginger, cumin, cardamom and saffron. Cook for 1-2 minutes, then add the diced tomatoes. Lower the heat and cook for 5 minutes, stirring occasionally. Raise the heat, add the stock and chicken and bring to the boil. Season with salt and pepper. Reduce the heat and simmer for 30-40 minutes, or until the chicken is cooked. Remove the chicken pieces and set them aside to keep warm. Raise the heat under the saucepan and reduce the cooking liquid until it's the consistency of thick cream. Add the honey and continue to cook for 5-6 minutes, stirring often, until it's reduced and like jam. Check seasoning, add orange-blossom water and return the chicken to the pan to heat through. Scatter the chicken with almonds and coriander. Serve with couscous.
Preheat oven to 400. Combine yeast warm water and oil and let sit for about 5 minutes. Stir in salt and flour a little at a time until mixed. Knead for a few minutes until soft adding a little flour if needed. Put in an oiled bowl and cover for about 20-30 minutes until well risen. Roll dough out onto a rectangle with dough being thinner than pizza crust. Top dough evenly with slices of turkey then cheese then sprinkle with spices. Roll very tightly like making cinnamon rolls. Slice into about 16 rolls. Place on greased baking sheet and bake for about 10-15 minutes or until nicely browned. Baking time will really depend on how thin or thick you roll out your dough so watch carefully! To make ahead bake as directed then cool and put in freezer bags and freeze. To serve pop in the microwave until heated through.
Bake the deep dish pie shell according to directions and allow to cool.(Do not over bake). Fill the very bottom with 1/3 cup shredded cheese, enough to just cover the bottom. Place the tomatoes into the pie shell to form one thick layer. Add Italian seasonings to taste. ( I also fill in around the tomatoes with 1/2 can of seasoned basil and oregano diced tomatoes, drained). Add bacon (optional). Mix the remaining 1 cup cheese with the 1 cup mayo and spread over the top of the tomato layer to make the crust. Sprinkle chopped basil over the top. Bake at 350 degrees for 30 min or until top is just lightly browned. Let cool on wire rack for 30 minutes. Cover and refrigerate any leftovers.
Preheat oven to 390 degrees F (200 C). Cream butter and sugar, add eggs and milk. Combine flours, baking powder, xanthan and ground walnuts. Stir into wet ingredients and mix thoroughly. Pour into greased pound cake tin and bake at 390 degrees about 30 minutes. Let cool a bit before removing from tin. Cool completely on wire rack.
To use a slow cooker, omit oil and place beef directly into cooker. Top with remaining ingredients. Cook on high for 1 hour. Reduce heat to low and cook for 5 hours or until roast is very tender. If you don't have a slow cooker, heat a large pot over high heat. Add oil. Brown roast on all sides. Add beer, onion, soy sauce, pepper and basil; bring to a boil. Cover and place pot in 275 degree oven for 7-9 hours, or until meat is tender. Leftovers can be stored in the refrigerator, sliced, with juices, for up to 3 days.
Preheat oven to 350. Spray 2 (9") round cake pans with nonstick spray. Line bottoms with parchment or wax paper and spray paper with nonstick spray. TO MAKE CAKE: Combine flour, baking powder and salt in medium bowl. Whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended. With electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from. Add remaining 4 Tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form. With rubber spatula, gently fold beaten whites into flour mixture until no streaks of white remain. Divide batter evenly among pans. Bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes. Run knife around each layer to loosen from pan. Invert each layer onto rack; remove parchment paper. Let cool completely. With long serrated knife, split each layer in half to make a total of 4 layers. Arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd. Place 1 layer filling side up on serving plate. Top with 2 more layers, filling side up. Cover with reamining cake layer, cut side down. If making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month. Let thaw in refrigerator overnight. TO MAKE FROSTING: Whisk egg whites and sugar in large metal bowl of electric stand mixer,. Set bowl in large saucepan over 1 inch of simmering water. Cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes. Transfer bowl to mixer; add vanilla. With whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes. Spread frosting at once over tiop and sided of cake. ADD a FLOURISH: Flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.
Combine first five ingredients. Brush fish with mixture and place on a grilling tray (the top part of a broiler pan will do). Put tray on barbeque at medium heat for about 6 minutes. Baste fish with mixture again and turn. Cook 5- 10 minutes more, until flaky.
Heat the oil in a sauce pan over high heat. Add the ginger, Sichuan pepper and anise seed and cook for 30 seconds, or until fragrant. Stir in pork to coat. Add the stock, soy sauce and 1 cup of water and bring to a boil. Reduce heat and simmer for 40 minutes, or until the pork is tender. Combine the cornstarch with 2 tbsp of cooking liquid. Stir until smooth. Add to the pan and stir over medium heat for 3-4 minutes, or until mixture thickens slightly. Stir in bean paste and Chinese Broccoli and cook for a further 2 minutes, or until the broccoli is just tender. Excellent with Jasmine rice.
In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the lentils, reduce the heat and cook until softened, about 15 minutes. Drain and set aside. Meanwhile in another medium saucepan, bring 2 cups of water to a boil, add the rice. Reduce the heat, cover, and simmer until the rice is just tender, about 40 minutes. Drain and set aside. In a saute pan, heat the olive oil over medium heat and saute the garlic, onion, and peppers until slightly browned. Preheat oven to 350. In a large bowl, combine the lentils, rice and vegetables. Add the salt and pepper powder and mix well. Add a bit of bread crumbs or flour to hold the mixture together, if needed. Make into burger-sized patties and place on a baking sheet, or press into a loaf pan. Bake until slightly firm, about 15 minutes, or bake the loaf for about 25 minutes.
Pre-heat oven to 350 degrees. Boil the ziti; remove from heat and drain before it is cooked al dente [approximately 7-8 minutes]. Pour a thin layer of vodka sauce to cover the bottom of a 9x9 baking dish. Add 1/2 of the pasta to the baking dish. Cover pasta with 1/2 [or desired amount] of ricotta and mozzarella cheese. Add salt, pepper, and herbs if desired. Cover the pasta with a layer of vodka sauce. Add a second layer of pasta, cheese, and sauce [Hold back a small portion of mozzarella]. Cover the sauce on top with the remaining mozzarella. Cover the baking dish with foil and bake for 40 minutes at 350 degrees. After 40 minutes, remove the foil and bake for another 20 minutes. Allow the dish to cool for 5 minutes before serving.
Heat oven to 350 degrees. Combine flour, salt and pepper in a food storage bag. Add chicken thighs, seal bag; toss to coat chicken. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove chicken from bag, shaking off excess flour; place in skillet, skin side down. Cook chicken until golden brown, turning once, about 5 minutes per side. Meanwhile, peel long strips of zest from the orange with vegetable peeler; set aside. When chicken has browned, place the garlic cloves around the chicken in the skillet. Reduce heat to medium; cook 1 minute. Add orange juice; heat to a boil. Cook 3 minutes. Add chicken stock; heat to a boil. Cook 3 minutes. Add bay leaves, olives, saffron and orange zest. Cover; place skillet in oven. Cook chicken until fork can be easily inserted, about 50 minutes. Remove chicken from skillet; place on serving platter. Return skillet to stove top. Heat liquid to a boil; boil 5 minutes. Remove bay leaves and garlic; spoon sauce over chicken, top with parsley.
Preheat oven to 425°F. Cook kohlrabi in boiling salted water for 15 minutes, or until barely tender. Drain. Scoop out centers. Set shells aside and chop centers very fine. Melt butter in a skillet. Add onions and beef. Cook over high heat for 3 minutes, stirring almost constantly. Soak bread crumbs in water for 5 minutes. Drain well. Combine meat mixture, crumbs, eggs, kohlrabi centers, pepper and thyme. Stuff about half the mixture into kohlrabi shells. Spread remaining mixture on the bottom of a greased pie plate. Arrange kohlrabi over it and brush with the olive oil. Bake for 15 minutes, basting once or twice with pan drippings.
Preheat oven to 425°F. Combine flour, sugar, baking powder, and salt in a large bowl. Cut in margarine until the mixture is crumbly (consistency will be coarse). Stir in poppy seeds and lemon zest. Make a well in the center of the ingredients. Beat egg in a small bowl until frothy; stir in the milk. Pour egg mixture into the well you made in the flour mixture, and stir with a fork to form a soft dough. Do not overmix. Turn dough out onto a floured surface and knead 8-10 times; divide dough into 6 equal portions, and form into slightly flattened balls. Place balls 1-2" apart on a greased baking sheet. Brush the tops with milk and sprinkle with some confectioners sugar. Bake at 425°F for 15 minutes, or until well risen and both tops and bottoms are slightly browned. Serve with butter, clotted cream, jam, or marmalade, if you desire.
In a large saucepan, heat 2" of oil to 350 degrees. Meanwhile, in a medium bowl, whisk the all purpose floue with cornmeal, baking powder, 1 1/4 teaspoons of salt and pinch of black pepper. Add the eggs, clam broth, and beer, and whisk until the batter is smooth. Fold in scallops, scallions, onion, and jalapeno. Working in batches, drop heaping teaspoons of the batter into the oil and fry, turing occasionally, until golden brown all over, about 7 minutes. Using a slotted spoon, transfer the fritter to paper towels. Serve with tartar sauce and lemon wedges.
Preheat oven to 350F degrees. Mix crab and shrimp in a small bowl, add cream cheese and mayo and stir. Fold in dill weed and chopped onion. Lay out salmon fillet. Pat dry with a paper towel and season to taste with salt and pepper. If the salmon is thick enough to cut a pocket into fillet then cut a pocket to place your stuffing. If it is a thin fillet, you place the stuffing in the middle and roll the fillet closed. Stuff equal amounts into each salmon fillet. Wrap tight with aluminum foil. Place in a coated baking dish. Bake for 20 minutes or until salmon is cooked to your desire.
In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. . Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.). Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight). Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions. Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. . If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften. Garnish with chocolate covered almonds.
Peel and dice the cucumbers and onion, and add to a salad bowl. Dice the tomatoes, and add. Peel and dice the avacados. Juice the limes over the vegetables, add all the seasonings, and mash together coarsely. Add your lettuce, cilantro and seeds, and toss. I didn't use jalapeno, but this or any other pepper to taste would have worked fine. You could also use nuts instead of sunflower seeds, add cheese, add beans, or whatever other salad enhancements you enjoy.
Preheat oven to 400 degrees F. Wash the chicken and pat dry with paper towels. Transfer the chicken to a clean cutting board. Lightly press each chicken breast flat with one hand; use a sharp knife to cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Set aside - keep refrigerated. To a small mixing bowl, add the diced apple, lemon juice, lemon zest, sage, 3 tablespoons of bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stuff each breast with about a quarter of the apple mixture and 1 slice of Brie; close the flap, press it down firmly, and set the chicken aside. Transfer the stuffed chicken breasts to a baking sheet. (There is no need to seal them around the edges.) Sprinkle the breasts with salt and pepper. Combine the remaining bread crumbs, parsley, and salt and pepper to taste in a shallow dish. Lightly beat the egg with a fork in another dish. One at a time, hold the chicken breast together and dip in the beaten egg - coat on both sides. Dredge in the bread crumb mixture, turning it over to coat well. Repeat until done. Next, drizzle 2 teaspoons of olive oil into a large heavy-bottom skillet; set over medium-high heat. Add the chicken breasts; brown on each side (about 2 - 3 minutes per side). Transfer the chicken breasts to a large casserole dish; add 1/2 cup of the apple cider/juice, the chicken broth, and the thyme sprigs. Place in the oven and bake for 15 - 20 minutes, or until no longer pink inside. While the chicken is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onions and saute for about 15 - 20 minutes, stirring often. Cook until they turn deep golden brown. To the onions add the garlic, sliced apples, cinnamon and wine and cook for about 5 more minutes, or until the liquid evaporates. Cover and keep warm. Transfeer the chicken to a warmed serving platter; cover with foil to keep warm. Whisk together the remaining apple cider/juice, the mustard, and the cinnamon; bring to a boil in a small sauce pan on high heat for 3 minutes until the sauce is reduced and slightly thickened. Spoon the carmelized onions and cinnamon apples, followed by the sauce over the chicken. Serve immediately.
Mix and brown meat in oil , when almost completely browned add diced onion and diced bell pepper , Let cook and finish browning off. Drain meat in strainer that will also retain the vegetables. Mix dry ingredients together and set aside. Add in tomatoes, and water. Stir in dry ingredients and continue to stir and simmer ( 10 minute ) add beans and chopped jalapenos then let simmer on low aprox. 1 to 1 1/2 hour You can add more or less cayenne and jalapeno depending on the degree of heat desired. As the recipe is it will not be extremely hot but a little spicy. ( For a little healthier version you can use ground turkey and no fat beans but flavor will not be as rich and hardy. ) I like to put in refrigerator overnight then heat in crock pot or on stove the next day. We love This.
Place the first 4 ingredients in a Magic Bullet and pulse to make fine breadcrumbs. In a bowl combine breadcrumbs and ground lamb mix well add egg mix well and shape into balls or sausages. Brown meatballs in a large skillet until cook thru remove and drain on paper towels. Remove all but about 2 tbl grease from pan. Add diced onion, garlic, crushed red pepper and tomatoes cook until onion is soft. add orzo and toss for a few minutes. Return lamb meatballs to skillet. Add chicken broth. Simmer until orzo is cooked add half and half and spinach cover and cook until spinach is tender.
Slice ribs into individual pieces, trimming excess fat. Boil until cooked, drain. (this step is optional, can be done either way). Combine ingredients and mix well. Marinate for 2-24 hours. Grill for best results. Brush on any remaining sauce while grilling or discard. Served with white rice. Note: For milder ribs, decrease hot bean paste and replace with 1/3 C BBQ sauce.
Preheat oven to 200°F degrees. Bring 6 cups of water to boil in a pot, add 1/2 teaspoon of the salt and cook pasta for about 5 minutes, or until al dente. Drain, rinse in cold water, and place in a bowl. Add pepper, remaining salt, eggs, and 2/3 cup of sugar. Mix well. Heat oil in a small saucepan and add remaining 1/3 cup of the sugar. Mix well and cook over medium heat, stirring constantly, until sugar melts and starts to turn brown. Keep an eye on this, for once it begins to color, it will get dark quickly. Pour caramelized sugar over pasta, mixing well. Don't worry if some of the caramel hardens, it will soften later. Grease a Bundt pan or a a 9 x 13 baking dish.and pour spaghetti inches Cover with tin foil and bake in the middle rack of the oven for 2 hours. If you like a crustier top, take the foil off for the last half hour of cooking.
Mix all ingredients except ribs and BBQ Sauce. Cut rib racks into 3 or 4 rib segments. Store ribs in marinade in refridgerator for 3 days. Drain and discard marinade. Place ribs in a steamer basket in a large covered pot with approx 1 in of water. Bring pot to a boil then lower to simmer for 1 1/2 hours. Remove ribs from pot and coat with BBQ Sauce. (The water left over in the pot makes a great stock for soups.) Place coated ribs on a cookie sheet sprayed with Pam. Bake at 300 for 15 mins.
Place chocolate in a large bowl. Bring cream, Splenda, butter, raisins and orange zest to a boil in a med pan. Slowly pour over chocolate and stir until smooth. Let cool in fridge for 2-3 hours. Shape mixture into small balls and dredge in cocoa.
Mix up your salad ingredients. Add the dressing and toss well. If you wish, chop up some dinner rolls to add to the salad before serving or have the rolls on the side.
Preheat the oven to 350 degrees. Generously spray a tube pan with non-stick cooking spray and sprinkle cinnamon sugar mixture into the pan. Shake the pan so that the mixture covers it, then shake excess out of the pan. In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside. In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and butter flavoring. Then blend in the sour cream, mixing just until blended. Gradually stir in the flour mixture until fully mixed. Fold in the chopped pears using a spatula. In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of this batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat this process two more times ending with a mixture of pecans on top. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then invert it on to a cooling rack. If it doesn't want to come out, then run a knife around the outside edge of the cake. Set aside to cool completely. When cool, transfer the cake to a serving plate. Drizzle with the caramel ice cream topping before serving.
Heat oil in a frying pan . Add flour, reduce heat and stir frequently until becomes golden. In another pot,add the sugar to one glass of water and bring to a boil. Add saffron and rosewater and stir. Let flour cool slightly, then add the mix and stir well. If the mix is not thick, heat for 1-2 minutes but not longer. Serve with pistachio and almond sprinkled on top.
Preheat the oven to 350 degrees F (175 degrees C). Place the pie crust into a pie plate, and arrange pear slices in the bottom. Bake for 20 minutes in the preheated oven. While the pears are baking, combine the pumpkin, soaked figs, and sugar in a blender or food processor. Process until smooth. Pour over the pears. Bake for an additional 15 minutes in the preheated oven, or until crust is golden and pears are tender. Serve warm or cold, with whipped topping if you wish.
In a large bowl, mix the yeast into the lukewarm water and allow to stand 5 minutes or until frothy. Add in the eggs and 1/4 cup of melted butter or oil; beat in 2 cups of the roll mix; let rest 2 minutes. Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes. Clean and lightly grease the bowl, place dough in bowl, turning to grease all sides. Cover dough with a damp towel and let rise in a warm place, free from drafts, until doubled in bulk. Grease a large baking sheet; set aside. Roll out dough to 1/2 inch thick, cut with a floured, round biscuit cuter. Dip both sides of dough into the melted 2 tablespoons butter; fold in half, stretching slightly. Arrange on prepared baking sheet, not touching and let rise until double, 20 to 30 minutes. Preheat oven to 375 degrees and bake for 15 to 20 minutes or until golden brown. Variation for Pan Rolls: Grease a 9-in round cake pan, punch down dough. Divide into 12 equal portions. Shape each into a smooth ball. dip tops of each into the remaining melted butter. Arrange in prepared pan, dipped side up, not touching. Cover and let rise until doubled in bulk, 20 to 30 minutes. Bake as directed above.
Place breadcrumbs on a plate. Place lightly whisked egg on a bowl wide enough to dip chicken inches. Dip chicken in egg, then in breadcrumbs. Place in greased dish. Put in fridge for half an hour. Melt butter. Add lemon juice. Put a good spoonful over each piece of chicken. Continue basting till chicken is cooked. Bake at 40-45 minutes at 350°F. Serve with ketchup if you want and whatever side dishes you like.
Saute onions in oil. Add beef and brown before stirring in all seasonings. Add tomatoes, paste, and cloves. Stir and add alcohol if using. Cover and let cook on a low fire for 2 hours or more.
Lay out the steaks on a cutting board or other flat surface. Lay slices of garlic on on side of the steaks. Using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks. Melt 3 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for barely two to three minutes, turning once. Transfer to a dish and cover. Melt the remaining butter in the same skillet. Add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks. Pour the wine into the same skillet. Using the flat edge of a wooden spatula, scrape up the caramelized coating on the bottom of the pan. Increase the heat to medium-high and reduce the sauce by half. Return the onions and beef to the sauce and heat through for 1 minute. Serve on crusty rolls with a salad on the side or try tossing some lettuce and a slice of tomato into the bun for tasty all in one sandwich.
Mix dry ingredients. Mash bananas and mix wet ingredients in a seperate bowl. Combine wet and dry until dry ingredients are just wet and mixed. Don't overmix. Bake at 350 in a 9 x 13 nonstick pan sprayed with Pam for 15 minutes.