HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken in half or thirds for manageable serving size pieces. Coat chicken with cornstarch. Heat vegetable oil in fry pan over high heat. Add chicken pieces and cook until golden brown. Drain on paper toweling and set aside. Pour all but 2 Tbls of oil out of the pan. Stir-fry the ginger and garlic in the oil over medium heat about 1 minute. Add pineapple and pepper strips to ginger mixture. Stir-fry over high heat 2 minutes. Remove from pan. Mix water and remaining 2 tsp cornstarch. Blend in honey, bouillon granules and sesame oil. Pour mixture into pan. Cook and stir over high heat until mixture boils and thickens. Place the chicken and pineapple-pepper mixture in a baking dish. Top with honey sauce and green onions. Bake at 350 F for 30 minutes or until chicken is tender. *Theoriginal recipe calls for 1 whole chicken, cut up Chinese style into serving pieces. I find the chicken breasts easier to use, and we prefer the boneless meat.
Put broccoli in a saucepan with the olive oil, garlic, water and salt. Bring to a boil,lower heat, cover tightly, and let steam until the broccoli is bright green and very crunchy about five minutes. Add pasta to broccoli. Mix in cheese. Top with red pepper flakes, scallions and pine nuts.
Preheat oven to 350. Oil or spray muffin tins with cooking spray. Sift together the dry ingredients. Add the rest of the ingredients and stir until just moistened. Divide into 12 muffins and bake for 15-20 minutes until cooked in centre. Remove from pan after 5-10 minutes and let cool. place in a airtight container and try not to eat for 24 hours as they will become more moist.
Preheat oven to 375. Combine all ingredients into a large boiler (keep out 1 cup of cheese). Bring all ingredients to a low boil on stovestop, stirring often because the potatoes with burn to bottom if they settle. Once mixture has come to a boil, pour into a 13 x 9 baking dish. Cover top with remaining cheese and cover with foil. Bake for 40 minutes and then remove foil and finish baking about 10/15 minutes. Enjoy!
For pastry. Preheat oven to 400 degrees. Combine flour,baking powder, sugar and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Gradually mix in buttermilk until dough just comes together. Roll dough out between 2 sheets of waxed paper to fit a shallow 3-quart baking dish. Peel off 1 sheet of paper;invert dough into dish. Press dough into bottom and up sides; flute edges. Baked until puffed and golden,about 15 minutes(if center rises, gently press down). Set crust aside;reduce oven temperature to 375 degrees. For Filling. Mix tomatoes, basil and salt. Spoon into crust. Blend cheeses and mayonnaise; pat evenly over tomato mixture. Bake until filling is heated through and cheese melts, 20 to 25 minutes. Serve tart immediately.
Mix cheese and chilies in a greased oblong casserole dish. Separate eggs and beat whites until stiff. Mix flour, yolks and milk together. Fold whites into yolk mixture. Pour over chilies and cheese in casserole. Dribble tomato or enchilada sauce on top. Bake for 1 hour at 350 degrees.
Mix first 3 ingredients in a 2-quart saucepan over medium heat. Bring to a boil stirring entire time. Boil until candy thermometer hits 234 degrees (or exactly 5 minutes boiling), stirring entire time. Remove from heat and add remaining ingredients. Stir until chocolate and marshmallows are dissolved. Pour in buttered 8x8 pan. Chill 30 minutes, cut with buttered knife. Chill again until set.
Combine all ingredients in a small (1-2 QT)saucepan. Place on High heat until it comes to a boil. Reduce heat to medium low and cook for 45 min-1 hour.
BATTER. Sift the flour once before measuring. Then sift the flour, baking powder, & sugar together. Cut in shortening until mixture is like corn meal. Blend in well beaten egg mixed with milk. Add the vanilla and beat just enough to mix well. Pour half the batter into a well greased & floured pan. STREUSEL- Mix dry ingredients together. Rub in butter and add the chopped nuts. Sprinkle with half of the streusel mixture. Add the remaining batter & sprinkle the remaining streusel over the top. Bake 25-30 minutes at 375?.
In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water. Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber. Cover and chill overnight or for at least three hours. To serve, garnish soup with onion, avocado, cilantro, radishes, etc.
1 WEEK IN ADVANCE: Crumble cornbread and place in a large roasting pan. Turn once daily to ensure most of it gets stale. This concentrates the flavor and wont taste stale once it's rehydrated with chicken stock. DAY OF: Combine bread crumbs and stale cornbread in the roasting pan. Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture. Boil cranberries in hot water till they just barely start popping(you'll hear it, it sounds like microwave popcorn). Immediately strain and combine with cornbread. Preheat oven to 350 degrees. Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix. Add optional ingredients to cornbread mixture. Season to taste. Mix cornbread mixture thoroughly. Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add! Bake for about 2 hours. Periodically mix to ensure the stuffing doesn't get soggy on the bottom or burnt on top. Add chicken stock as needed to keep stuffing from completely drying out.
Set oven to 350 degrees F. Grease a 13x9-inch baking pan. In a bowl combine flour, sugar, sifted cocoa powder, baking powder, salt and cinnamon (if using). In a small bowl combine soy milk with oil and vanilla; pour into the flour mixture and mix until well blended. Stir in nuts. Transfer to the prepared baking dish. Bake for about 30-35 minutes or until the top is no longer shiny (for a more solid brownie bake longer). Let cool about 20 minutes or more before slicing.
1. Melt the butter in a 1 quart sauce pan. For 2 people, I generally use 2 sticks butter (8 oz) - melt the butter before adding anything else. This makes enough so you can coat the chicken while cooking and have some left over to dip with while eating. 2. Now add your hot sauce. Try to use fresh sauce as old sauce might not result in a smooth mix. How much? I recommend starting with 40% of your butter amount. That would be "very mild". Stir it in well. Taste it. Is it not "hot" enough? Add some more until it's warm enough for you. If you make it too hot, then you'll be adding more butter. 3. Add maybe 1 Tbsp sugar. This is only to offset the vinegar taste of the pepper sauce. If you can taste "sweet" then you added too much. All you are doing here is taking the edge off the vinegar. If you like the vinegar then don't add sugar. Remember, this is your custom made sauce. 4. Now, add just enough salt to bring up the flavors of the pepper sauce. If you taste "salt" then you added too much. All you are doing is bringing up the flavors and are not wanting to make it taste salty. 5. Lastly, add about 1/2 Tbsp garlic powder. Stir it all well. Taste it. Does it need a little more? You decide. 6. add a dash - 4-6 drops Worcestershire sauce without concerning yourself on how to pronounce it. You can now build you own "Buffalo style" sauce and use it on legs, wings etc. You can use Frank's, Texas Pete, or whatever. Your flavors and proportions will vary with which pepper sauce you use at the time. If you use a pre-made "wing" sauce, realize you will be using much less butter and will really be losing some cost and originality advantage.
Heat oil in a large saucepan. Add onions, celery, carrots. Saute for 4-5 minutes. Add garlic, saute for 2 minutes. Add tomato paste and stock or water. Bring to a boil, simmer for 10 minutes. Add fava beans, cinnamon, salt and pepper.
Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F (soft-ball stage). Remove from heat, leaving thermometer in the saucepan. Cool to 100°F. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries. Pour into buttered 8" square pan. Cool. Cut into squares when firm.
Blend crackers, evaporated milk and aji. Blend until creamy, about 2-3 minutes. Add shredded chicken breast and blended cracker mixture to pot on medium heat. Stir and let it reduce on low heat until it is creamy. If it is too thick you can add more evaporated milk. Stir constantly to avoid burning. Taste it to check for saltiness. Serve aji de gallina over yellow potatoes with white rice. Garnish with slices of hard boiled egg and black olives. Note: you can add more Aji amarillo(yellow paste) if so desires a spicier dish.
Mix ball ingredients together. Divide into tablespoon size balls. Refrigerate 30 minutes. Before serving, roll balls in toppings of choice (dried cranberries, crushed nuts, parsley, pine nuts, poppy/sesame seeds, etc.) and serve with pretzel stick.
In a bowl, combine cracker crumbs and margarine. Press into the bottom of a 9" springform pan. Set aside. In a mixing bowl, beat cream cheese until smooth. Add yogurt, egg, egg yolk, basil and rosemary. Beat on low until just blended. Stir in Swiss cheese. Pour into prepared crust. Place pan on baking sheet and bake at 350F for 40-50 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. Cut in wedges and serve with crackers.
Chop the onion and the tomatoes. Heat the oil in a sauce pan and fry the onion until transparent. Add the tomatoes and stir until softened. Stir in the buckwheat and rice and cook for 2minute. Add the remaining ingredients. Bring to the boil, reduce the heat, cover and simmer until the liquid has been absorbed about 20 minutes. Adjust seasoning, then turn the mixture into a greased 7 inch square shallow cake tin. Bake in the oven at 190c 375f for 30 minutes. Serve hot or cold.
Preheat oven to 450°F. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30-40 minutes. Transfer the bones and vegetable to a large stockpot, add 12 cups cold water, and add the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover and refrigerate or freeze until ready to use. *Serve with egg noodles, matzo balls, rice, or some kind of small pasta; such as, orzo, angel hair broken into small pieces, etc.
Croutons: Preheat oven to 325 Fahrenheit. Toss bread cubes with oil, salt, and pepper., then spread on a rimmed baking sheet in one layer, Bake 25 to 35 minutes until crisp and lightly browned, turning with a spatula every 10 minute. Bisque: Preheat oven to 450 degrees.Spread tomatoes, garlic, and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes until tomatoes are lightly browned and caramelized. Transfer vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Add basil off the heat, then puree by batches in a blender, or puree in the pot with an immersion blender. Blend until it's very smooth, then return it to the pot and add the brown sugar and lemon juice. Taste for seasoning. Serve garnished with croutons and basil chiffonade.
Prepare your charcoal on the grill, or preheat your gas grill to 350-400 degrees (medium-high). Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2 inch thickness using a rolling pin or the flat side of a meat mallet. Stir together brown sugar and Cajun seasoning; rub over the chicken. When grill is ready, grill chicken, covered with the grill lid, 4 minutes on each side or until done. Season with salt if you need it.
In glass mugs, layer yogurt, granola, and fruit, ending with yogurt. Top with a fresh strawberry.
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden. Stir in the chopped cooked beef. Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here). Bring mixture to a boil and stir in uncooked egg noodles. Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
Prepare crust by mixing together crumbs, sugar, spices and almonds. Stir in butter, mixing well. Press into bottom and slightly up sides of 10-inch springform pan. Set aside. Prepare filling by throughly beating all filling ingredients in food processor fitted with steel blade, scraping down sides occasionally if using mixer, beat at least 10-15 minutes until well blended. Pour into prepared pan. Bake at 350 for 35-40. Remove from oven. Cool for 5-10 minutes. Mix together topping ingredients and pour over cake. Return to oven. Bake at 475 for 5-7 minutes. Cool. Cover. Chill for at least 4 hours. Prepare glaze by mixing well sugar and cornstarch in saucepan. Stir in cherry juice. Simmer over medium heat, stirring, until mixture comes to boiling. Simmer 2 minutes. Remove from heat. Cool 5-10 minutes. Stir in food coloring. Spread cherries evenly over chilled cheesecake. Pour glaze over. Chill until ready to serve.
Brown beef, sausage, onion and garlic. Drain. Add remaining ingredients. (I like to rinse the beans). Bring to a boil. Lower heat and simmer 3 hours. Add more water if needed. This is good topped with shredded cheddar cheese.
Coat Bundt pan with cooking spray. Mix all other ingredients; spoon into pan. Bake at 350 degrees for 40-45 minutes. Cool in pan for 10 minutes; remove from pan. When cool, sprinkle with powdered sugar.
Preheat oven to 350°F. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside. In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Heat olive oil in a large skillet. Add onion, celery, carrot, green pepper, and garlic. Saute until tender. Stir in tomatoes and next 4 ingredients. Cover, reeuce heat, and simmer 10 minutes. Add kidney beans and cook an additional 5 minutes. If using kaiser rolls: Cut a 1/4" slice off the top of each kaiser rolls; set aside. Hollow out the center of each roll, leaving 1/2-in think shell;. reserve the inside of rolls for other uses. Spoon bean mixture evenly into rolls and replace tops. Serve immiediately. If using "hamburger" buns:. Just spoon onto buns and serve.
Cook pasta acc to pkg directions. In skillet, melt butter with cream. Stir in cheese, salt and pepper. Drain pasta, toss with sauce.
Heat olive oil in a saucepan. Add onions and saute for 10 minutes, stirring frequently. Stir in tomato sauce, tomato, salt, pepper, bacon, ham and sausages. Cover and cook over low heat for 20 minutes. Combine mushrooms and stock and add to pot. Cover and cook over low heat for 15 minutes more. While sauce is cooking, cook and drain pasta. Preheat oven to 375°F. Layer pasta, cheese and sauce in a greased baking dish. Make as many layers as possible, ending with a layer of sauce. Bake for 25 minutes, or until heated through and lightly browned.
Preheat the oven to 375 degrees. Line a 7-by-11-inch baking dish with parchment. Heat a large skillet over medium heat. Add 2 tablespoons of vegetable broth or water, the mushrooms, red bell pepper, Simply Organic seasoning, and optional jalapenos. Cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes. Add the spinach. Cook until the spinach is cooked down and bright green, about 1 minute. Remove the pan from the heat. Stir in the turkey bacon, and season to taste with salt and pepper. Spread the spinach mixture evenly on the bottom of the prepared baking dish. Whisk the egg whites, then pour them over the spinach mixture. Scatter the green onions on top. Bake until the egg whites are set, about 25 minutes. Test by poking a small sharp knife into the middle of the casserole and taking a peek - it should be moist inside, but not liquidy. Let the casserole sit for about 5 minutes, and then cut into pieces and serve. (The leftovers reheat well in the microwave - just cover and refrigerate.).
In a cocktail shaker, add all ingredients. Shake well and strain into a martini glass.
Combine all ingredients, stirring well. Store in an airtight container. To serve, place 1 tablespoon plus 1 teaspoon mixture in a cup; add 1 cup boiling water, stirring well.
Preheat the oven to 180°C. Place the lobster (crayfish) meat in the bottom of a greased 4 cup casserole dish. Over low heat, melt the butter, blend in the flour, and slowly add the milk and cream. Cook, stirring constantly until the mixture is thick and creamy. Add the cheese, salt, and capsicum. Stir until the cheese melts. Pour over the lobster. Sprinkle the extra cheese on top, and sprinkle with a little paprika. Bake for 15 minutes, the grill for 2 minutes to brown the top.
Preheat the oven to 400 degrees fahrenheit. Grease a 10" pie plate. Boil 1" of water in a saucepan and add the broccoli. Cover and return to a boil. Boil for 5 to 7 minutes or until almost tender and then drain. In a bowl, mix the cooked broccoli, onion green pepper and cheese. Pour this mixture into the greased pie plate. In another bowl, mix the Bisquick, milk, eggs, salt and pepper. Pour on top of the vegetables in the pie plate. Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Beat together butter, powdered sugar, egg, almond extract and vanilla. Mix together flour and salt, and add to the wet ingredients, stirring until well-combined. Divide dough in half. Add red food coloring to half the dough. Roll even logs 1/2" wide of red dough, then white dough. Twist together and bend top to form cane shape. Bake on ungreased sheet for 9 minute at 375 deg. Can be sprinkled with a crushed candy cane and sugar mixture while still warm.
Boil cream and garlic in heavy medium saucepan until reduced by half, stirring occasionally, about 5 minutes. Remove from heat and whisk in 2 tablespoons butter. Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat briefly if drops of melted butter appear. (If sauce breaks down at any time, remove from heat and whisk in 2 tablespoons butter.). Keep sauce warm until ready to use;do not boil. Bring 1/2 cup wine to boil in heavy large skillet. Add shrimp and artichoke hearts and cook until shrimp turn pink, 3 to 5 minutes. Pour off all but 1 tablespoon wine. (If all wine is absorbed, add 1 tablespoon of wine.). Add butter sauce,mushrooms, and onion tops and bring to a boil. Season to taste with salt and pepper. Ladle into shallow bowls and arrange 2 slices of bread atop each and serve.
Rinse the barley well under cold water and leave to drain well. Melt the butter and 2 tbsp of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for 5 minutes, until soft. Add the barley, thyme, paprika, bay, lemon peel, chile flakes, tomatoes, stock, passata, and a small amount of salt. Bring to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure it does not stick to the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed. Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes, being careful not to burn them. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tablespoons olive oil and mix GENTLY to combine. Once the risotto is ready, check and correct for seasoning and then divide it among four shallow bowls. Top each serving with 1/4 of the marinated fetainxcluding the oil, and a sprinkling of oregano leaves.
cut Meat with the grain (not across) & not paper thin. Mix all seasonings. Add meat to marinade. Cover & refrigerate 12 hrs, mixing occasionally. Place meat on racks of dehydrator in single layer, not touching, and dry for 10 to 12 hours Meat should crack when done, but not crumble. Leftover marinade can be saved & reused, if used right away.
Brown the beef in a skillet and pour off grease. Add the soup (undiluted) and stir. Heat until warm. Serve on hamburger buns.
Preheat oven to 375 degrees with rack in middle. Whisk together flour, sugar, baking powder and salt in a large bowl. Scatter butter on top and blend with your fingertips until mixture resembles coarse meal. Mix in dried cherries. Whisk together egg and cream in a small bowl, then fold into flour mixture until dough just comes together (dough will be quite delicate). Turn out dough onto a lightly floured surface. With floured hands press into a 1 inch thick rectangle. Use a 3 inch round cookie cutter and cut into rounds and arrange 2 inches apart on a parchment paper lined baking sheet. Gather scraps and cut out additional scones. Brush tops of scones with additional cream and sprinkle with sugar. Bake scones, rotating baking sheet halfway through baking, until tops are golden, 25-30 minutes. Cool on a rack about 10 minutes before serving. They are also good the next day!
Grease a 13 x 9-inch baking dish. In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely. Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla. Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more). Roll up each tortilla and place seam-side down into the casserole dish. In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined. In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper. Add in the green bell pepper, then pour over the top of the tortillas. Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight. Remove from the refrigerator 45 minutes before baking. When ready to bake set oven to 350 degrees F. Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes. Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese. Let stand 15 minutes before serving. Serve with sour cream and salsa.
In a small bowl mix cream cheese, mayo, and sun dried tomatoes. Add bacon but be careful not to crumble it too much. Spread mayo mixture over tortillas and top each with plum tomatoes and lettuce. Roll tightly and secure in plastic wrap. Refrigerated for one hour so they get firm. To serve cut each roll into 1 inch thick sliced with a serrated knife. A regular knife will squish them!
Heat 1 1/2 teaspoons oil in skillet over medium-high heat. Saute mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes. Season with salt and pepper. Pulse bread in food processor until crumbs form. Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add breadcrumbs and saute 8 minutes, or until crispy. Season with salt and pepper. Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.