HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 450 degrees F. Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
Pat chicken dry; sprinkle with salt and pepper. Heat 1 T. butter and the oil in Dutch oven or deep 12-inch skillet over medium-high heat. Add several pieces chicken and brown on all sides, about 10 minutes. Transfer chicken to platter and repeat with remaining pieces. Reduce heat to medium; add onion, garlic, and thyme. Saute until onion is softened, about 5 minutes. Pour off all but 1 T. fat. Carefully pour Cognac into pan and scrape bottom of pan to loosen browned bits. Return chicken to pan, placing breasts on top. Pour in wine and broth and heat to boiling. Reduce heat to low and simmer covered until chicken is tender, 30-40 minutes. Transfer chicken to warmed serving platter; cover with foil and keep warm. Cook sauce over medium-high heat until reduced by almost half, 12-15 minutes. Meanwhile, fry bacon in separate large skillet over medium heat, until golden, about 8 minutes. While bacon is cooking, cut potatoes into 3/4-inch dice and add to bacon in skillet. Fry, stirring frequently, until golden, 5-7 minutes. Using slotted spoon, remove bacon and potatoes to bowl. Add mushrooms to skillet. Cook, stirring occasionally, until golden, 3-4 minutes. Add mushrooms to potatoes. Spoon off fat from sauce. Add mushrooms, potatoes, and bacon and stir to coat. Reduce heat to low and simmer until hot, 1-2 minutes. Remove from heat and stir in half the parsley and the remaining 2 T. butter. Taste and adjust seasonings. Pour sauce over chicken. Sprinkle with remaining parsley and serve hot.
Cake: Combine the first five ingredients in a mixing bowl. Cut in the butter until crumbly. Add the egg and milk, stirring until moistened. Spread evenly in a 13" x 9" greased pan. Combine the rhubarb and cranberries. Sprinkle evenly over the cake. Sprinkle the gelatin powder over the fruit. Topping: Combine all the ingredients. Sprinkle over the fruit. Bake for 60 minutes or until fruit is tender in a pre-heated 350 degree F oven.
Combine potatoes,carrots,onions,water,bo( cubes, and salt in a large sauce pan. Cover and cook for about 20 mins or till potatoes are tender not mushy. Add 1 c milk,heat. Mix sour cream,flour,chives, and remaining of milk in a medium bowl. Stir mixture into soup base gradually. Cook over low heat stirring constantly until thickened. You can add ham,bacon,or alittle velveeta cheese for extra flavor.
Boil the water and pour a small amount in the teapot, swishing it around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let the tea brew for three minutes. Set out glasses for the tea. A shot-glass is close to the slender glasses used in Morocco. Fill just one glass with the tea, then pour it back in the pot. Repeat. This helps to dissolve and distribute the sugar. Pour the tea. You want a nice foam on the tea so always pour with the teapot a high distance above the glasses. If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely. Garnish with the remaining sprigs of mint.
Take out frozen puff pastry and let sit at room temperature for 30 to 40 minutes. Preheat oven to 350°F. Mix hamburger, diced onion,steak seasoning, steak sauce together until well blended. Make into 5 patties Grill or fry in frying pan using a little olive oil until burgers are medium well done. On a flat surface place a little flour out and place the puff pastry sheet on top and slightly roll to flatten lightly. Cut into 5 rectangles evenly, if possible. Again roll each rectangle out to fix one burger on. Place burgers on each rectangle and add a slice of cheese. Cover burgers by bringing ends together to cover the burger completely. Place on a lightly greased baking sheet. Whisk together egg yolk and water. Brush over the covered burgers. Place in preheated oven and bake for 15 minutes or until lightly browned. For a Garnish: squeeze a little ketchup zig zagging over the burgers and squeeze a little mustard the opposite way. Enjoy!
Preheat oven to 180°C. Line 12 muffin pans with large or small muffin cases. Spray lightly with oil to stop sticking. Sift flour into bowl, stir in sugar and choc-chips and walnuts if desired. Stir in combined remaining ingredients, mix well. Spoon mixture evenly into muffin pans. Bake for 10-15 minutes or until golden brown on top. Stand for 5 minutes, then let cool on a wire rack.
1.) Mix all ingredients together and bring to boiling over medium-high heat. 2.) Turn heat down and simmer for 20 minutes, crush apples into smaller pieces while cooking and stirring. 3. Pour into prepared jars ( jars and lids in boiling water) then process 20 minutes. --follow usual canning directions!
Unroll dough in one long rectangle and press to seal perforations. Combine cinnamon and sugar and sprinkle over dough. Roll up jelly roll style <like a log> starting from the short end and pinch seam to seal. Using a serrated knife slice into 4 equal slices. (I use unwaxed dental floss threading underneath the 'log' and then crossing the ends above the 'log'(floss makes an O around the dough, floss ends form a V) Pull ends to draw floss through to cut dough. Makes a cleaner cut.). Place rolls pinched side down in ungreased muffin tin. Bake at 375 for 10-12 minutes or until brown. Cool for 5 minutes then transfer to wire rack. Mix powdered sugar and orange juice to make a thin glaze. Drizzle over the warm rolls and serve.
Preheat oven to 450°F. Mix rosemary, salt, and pepper in small dish. Rub half of spice mixture over larger end of leg of lamb. Slice 2 large garlic cloves into about 15 to 20 slivers and mix with remaining spices in bowl. Cut 15 to 20 small slits in leg of lamb and place spiced garlic cloves into the slits. Rub 3 tablespoons olive oil over the surface of the leg of lamb. Place on rack in center of roasting pan and place in preheated oven. Cook for 15 minutes at 450°F and then lower heat to 350°F for rest of cooking time of 1 1/4 hours (or, alternatively, lower heat immediately and cook at 325°F for adjusted cooking time). Remove from oven and test with instant read thermometer inserted into thickest part of leg; consider lamb done at 130-140°F (temperature will rise about 5 degrees out of oven). Cover with aluminum foil and let rest 10-15 minutes. Slice into thin slices and serve.
Trim wings. Mix together hot sauce, oil and vinegar. Mix with wings and marinate 30 - 45 minute Place wings on broiler pan in single layer. Broil 20 ~ 25 minute Turn often and brush with marinate till crispy. Dipping Sauce - 1 tablespoon butter, 1 tablespoon lemon juice or vinegar. Cook until smooth with ------ Warm - 3 tablespoons Red Hot Hot - 4 tablespoons Red Hot Very Hot - 5 tablespoons Red Hot Scorching - 6 tablespoons.
Microwave the peanut butter for about 20 seconds or until it begins to melt; Stir until smooth. Add the last 3 ingredients and mix well. Serve with apples, bananas, strips of whole wheat toast or whatever else floats your boat! Or try adding 1 teaspoon soy sauce and use the sauce to dip bite-sized pieces of grilled or sauteed chicken!
Preheat oven to 180C (350F or Gas 4). Grease a 20 cm (8-in) rd spring-form cake tin & set aside. FOR BASE ~ Using a blender or magic bullet, crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. Using the curved side of a lrg tbsp, press the mixture evenly onto the base of the prepared tin & chill while preparing the filling. FOR FILLING ~ Beat the cream cheese & cream in a bowl. Add eggs, flour, sugar, coffee & cinnamon. Beat together thoroughly & pour onto the cookie base. Melt chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cheesecake. Using the handle of a tsp, swirl the chocolate over the surface of the cheesecake to create a marbled effect. Bake for 50-60 min till firm. Leave to cool slowly in the oven w/the door ajar. When cooled, carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving. NOTE #1: *DO NOT USE* a moist variety choc chip cookie for the base. I used a commercially bought pkg of the crunchy type & they were perfect for the base. A softer cookie will make the base too buttery & soft. NOTE #2: I did not have the right size spring-form pan, so I made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. I still had filling left after pouring it onto the base & up to 3/4-in from the rim, so I put the balance of filling in 2 ramekins. NOTE #3: The base & filling are both very quick & easy fixes, but I honestly found the marbling effect on the surface tedious for what it contributed. Choc is wonderful w/coffee, cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.
Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife). Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel. Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start. Scrape down the sides 5 and 10 minutes into the cycle. Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks. Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees. Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.
Combine apricot jam, cider vinegar, Dijon Mustard, garlic and salt and pepper in a small sauce pan and cook until heated. Grill chicken for 15 minutes or until done, basting frequently. This is really good with some grilled yam and eggplant.
Trim excess fat from veal shanks. Coat veal with flour. Heat oil in 10-inch skillet over medium heat. Cook veal in oilabout 20 minutes, turning occasionally, until brown on all sides; drain. Place veal in 5 to 6 quart slow cooker. Mix remaining ingredients; pour over veal. Cover and cook on low heat setting 8-10 hours or until veal is very tender and pulls away from bones. Remove veal and vegetables from cooker, using slotted spoon; place on serving plate. Skim fat from juices in cooker. Pour juices over veal and vegetables.
Pour the Kahlua into a shot glass. Whip the Irish cream enough to make it foamy with bubbles. Carefully spoon the Irish cream on top of the Kahlua. Cheers!
Combine the water, sugar and yeast in a small jug; stand in a warm place for about 10 minutes or until the mixture becomes frothy. Sift the flour and salt into a large bowl, add the yeaast mixture; mix to form a soft dough; knead the dough on a floured surface for about 10 minutes or until it is smooth and elastic; place the dough in a lightly greased large bowl; cover; stand in a warm place for about an hour or until it has doubled in size. Preheat the oven to 220°C/200°C fan-forced/400°F/6 gas mark and grease two oven trays.large enough to accommodate two18cm x 30cm (7 inch x 12 inch) pizzas. Divide the dough in half; roll each portion into a two18cm x 30cm (7 inch x 12 inch) rectangle; place the rectangle of dough onto the two oven trays; brush the pizza bases with half of the olive oil. Combine the potatoes, garlic, rosemary thyme (and/or whatever other herbs you are adding), sea salt, black pepper (and bacon if using) and the remaining oil in a medium-sized bowl; layer the potato mixture over the pizza bases. Bake the pizzas for about 30 minutes or until the potatoes and the edges of the pizza bases have browned.
Cut up precooked sausage (do not reheat them)into 3 inch links and put into jars with a few slices of onion. Bring to a boil the rest of the ingredients and simmer five minutes. Pour hot mixture into jars (prefer mason or canning jars other types may explode)over onions and sausages. Put lid on jars and carefully hide in the refrigerator at least a day- two days is better- or until they are discovered by a man. NOTE: These are a wonderful bribe to get Dugan to do something unpleasant around the house or to make up with him when I have been terribly naughty.
Select large overripe cucumbers. Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring. Soak in lime and 1 gallon water for 24 hours. Wash. Soak, covered with ice water for 3 hours. Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover. Pour over cucumbers and simmer for 2 hours. Pour off liquid. Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots. Pour over cucumbers and let stand for 24 hours. Pour syrup back into a large pot and bring to a boil. Put cucumbers in jars and pour hot syrup over cucumbers. Place 1 of the cinnamon sticks from the mixture in each jar. Process for 10 minutes in water bath for pints and 15 mintes for quarts.
Combine soy sauce, orange and lemon juices, and garlic in a small bowl. Pour over ribs and marinate overnight, or at least 4 hours. Preheat oven to 350 degrees F. Remove ribs to a shallow roasting pan. Reserve marinade. Brush ribs with reserved marinade and bake 20 minutes. Turn ribs over, baste with marinade and cook an additional 20 minutes. Pour off drippings. Meanwhile combine marmalade and hoisin sauce in a small bowl. Brush half of mixture over ribs and cook 10 minutes. Turn ribs over and brush with remaining mixture. Cook 10 minutes. Ribs should be glazed and lightly browned.
Preheat oven to 400° F. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses. Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon. Reduce oven temperature to 350°, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set. Remove from oven and let cool 5 minutes before serving.
Heat olive oil in a large skillet over medium-high heat. Add bell peppers, and cook 5 minutes or until tender, stirring frequently. Add garlic and crushed red pepper; cook 1 minute, stirring constantly. Stir in water, sage, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes or until thick, stirring occasionally. Sprinkle with black pepper.
Layer the ingredients as follows: Lettuce, cauliflower, onion, then bacon. Mix dressing ingredients together until sugar is dissolved. Spread over top of salad and chill. Toss just before serving.
Make a few cuts into the edge of the fat on each steak-it stops the meat curling up as it cooks. Place the meat in a shallow, on metallic dish. Mix together the remaining ingredients, stirring until the sugar dissolves. Pour mixture over steaks, cover and marinate for at least 2 hours. Barbecue meat until cooked to your liking.
Preheat oven to 375 degrees Fahrenheit. Spray 12 cup muffin pan. Combine oats and milk in a small bowl, let stand. Sift together the flours and all dry ingredients. Mix together the egg, sugar, applesauce, and vanilla. Mix the oats and milk mixture into the egg mixture. Fold in the dry ingredients. Fold in raisins. Transfer into prepared pan. Bake 15 to 20 minutes for muffin tin. Take out, ENJOY!
Combine water, sugar and yeast in a small bowl and set aside. Using steel blade, place flour and salt in bowl of food processor. Pour in yeast mixture through chute; process till dough forms ball. Break dough apart and reprocess 2 or 3 times. Place dough in BUTTERED bowl; turn dough in bowl to butter all sides. Cover and let rise about 1 hour, till doubled in size. Punch down, shape into loaf and place in greased loaf pan. Let rise till doubled (about 45 minutes). Bake in preheated oven (450°) 25 to 30 minutes or till golden brown.
Wash and peel the zucchini and cut into long strips. Season with salt and pepper. Mix the eggs, milk and salt, dip the zucchini strips into the mixture and then roll in the breadcrumbs. Saute until crisp on the outside but not overcooked, about 2-3 minutes. Serve.
Combine all of the ingredients together ( except steaks, cream & cilantro) in a crock pot. Nestle the whole steaks in the mixture. Cook on low for 6-7 hours. Remove steaks from the crock pot and shred with 2 forks. Return to the crock pot and cook an additional hour. Turn the heat of and add the cream & cilantro. Stir to combine. Garnish with crumbled cojita cheese, cilantro, tortilla strips, sour cream & avacado slices.
Proof the yeast with the sugar and warm water. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil. Add yeast mixture. Beat to mix. Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast. Bake 375F degrees for 20-22 minutes.
Preheat oven to 375. Boil the Cabbage leaves for 5 minutes Remove from heat and place leaves in a bowl of ice water. In a large bowl mix together the ground beef (Polenta), yeast, onion, salt, pepper, garlic, oregano, basil and eggs. Roll meat/polenta mix into golf ball size balls, the carefully roll them in the cabbage leaf. Place them in a deep baking pan seem side down. In a separate bowl mix together the tomato sauce, water, brown sugar, vinegar and cornstarch. Pour sauce over the rolls and put in the oven for 45mins spooning the sauce over the rolls evrey 10 minutes.
Preheat oven to 350°F. Grease a 13x9 inch cake pan. Cake: combine flour, baking powder, baking soda and salt in large bowl. Add sugar, butter, 1/4 cup buttermilk and bananas. Beat for 2 minutes with wooden spoon (or electric mixer). Add eggs, vanilla and 1/4 cup buttermilk. Beat for 1 minute. Spread batter evenly in prepared pan. Bake for 30 to 40 minutes or until tootpick inserted in center comes out clean. Topping: while cake is baking, prepare topping. Melt butter in small saucepan (or microwave). Stir in remaining ingredients thoroughly. Remove cake from oven and immediately spread toping evenly over cake. Broil 6 inches below element for 2 to 3 minutes or until bubbly and golden.
Preheat oven to 350F/175°C. Mix flour and sugar until well blended. Beat together butter, lemon juice, milk, lemon zest and egg yolks until homogeneous (it won't be "smooth" because of the zest). Stir into dry ingredients just until blended. In a clean bowl, whip egg whites and cream of tartar (by hand or with electric beater) until stiff and glossy. Stir 1/4 of egg whites into base. Gently fold remaining whites into base, taking care not to deflate egg whites too much. Transfer to souffle dish or small casserole. Bake 35 minutes or until almost set (center of souffle should be slightly wobbly when pan is gently shaken). Serve hot or cold.
Combine the popcorn and the oil in a large kettle or pot with a tight fitting lid and place over medium high heat. When the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the butter over the top. Combine the spices and toss with the popped corn. Enjoy!
This was developed for people who did not like the taste of fish Sauce. Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is completely dissolved, stir in carrot. Or you can combine all ingredients in jar with tight-fitting lid and shake until blended.
Season chicken with salt and pepper. Coat with flour, shaking off excess. Heat oil in heavy large skillet over high heat. Add chicken to skillet and saute until brown and crisp, about 4 minutes per side. Transfer chicken to plate. Add bell peppers, onion and garlic to skillet and saute for 5 minutes. Reduce heat to low. Add both paprikas and stir 2 minutes. Mix in broth, tomatoes and tomato paste. Return chicken to skillet. Bring liquids to simmer. Cover skillet and simmer gently until chicken is just cooked through, about 8 minutes. Transfer chicken to platter; keep warm. Increase heat to high and boil until sauce coats spoon thickly, about 8 minutes. Season with salt and pepper. Spoon Sauce over chicken.
Beat egg in bowl Comine meat with egg. Add onion soup, Italian seasoning, bread crumbs and mayo and mix together. place mixture in loaf pan. top with barbecue sauce. Cook in over at 350 for 1 hour. when meatloaf is almost done combine cornstarch and au jus over medium heat then add meat loaf drippings Bring to a boil then cook on low to thicken.
Preheat oven to 400°F. Wash and peel eggplant; cut crosswise into 1/2-inch slices. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels. Place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake, uncovered, in a 400°F oven for 10 to 12 minutes or until heated through.
Blanch the watercress quickly in boiling water until just softened, but still with a little bite. Remove and rinse in ice-cold water. Drain, pat dry and chop roughly. Combine the tahini, miso and soy sauce. Pour over the watercress (keep any extra for dressing other vegetables, it'll keep for a couple of weeks in the fridge).
1. Place broth, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot, and add just enough water to cover the ingredients. 2. Bring to a boil then simmer at least 2 hours. 3. Using a cheese cloth strainer. pour soup over and into another pot. 4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot of soup. Discard the rest of the bones and cooked veggies. 5. Add the remaining 4 carrots and stalk of celery to the soup. 6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste. 7. Put cooked noodles into the pot and serve!
Mix all the spices together with the garlic and olive oil. Add the chops and turn to coat well. Cover and refrigerate for 24 hours. Prepare a wood or charcoal fire in a grill, or preheat a gas grill. When the fire is ready, put the chops on an oiled rack and grill about 4 minutes per side. The outside should be nicely browned, the inside faintly pink.