HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 8 ingredients. Rub all over the chicken. Grill over medium coals for 8 minutes per side. In lg skillet, saute onion and garlic in oil for 1 minute. Add mushrooms, cook and stir for 2 minutes. Add spinach and saute for 3 more minutes. Place spinach on plates, top with chicken.
Spatchcock the chicken and cut slits into the flesh of the muscles. Place all remaining ingredients in food processor till smooth. Marinate chicken in the paste for at least 15 minutes. Bake in a 12" pan at 375* for 45 - 60 minutes, basting every 15 minutes. Serve with your favorite roasted root vegetables. (Can be done with the same marinade, in the same baking dish.).
Soak chicken in cold salted water for an hour. Remove and pat dry. Combine all ingredients in a bowl or bag. Toss in chicken and coat well. Put about an inch of oil in heavy pan . fry chicken for about 10 minutes on each side to brown. Place on a foil lined baking sheet. Bake at 350 F approximatly 25 minutes or until juices run clear.
Bring the two cartons of broth to a boil and then reduce to med-high heat. Add the cubed turkey and let it cook, stirring often. Add the spices now so it can infuse the broth better. Prepare your rice in a separate pot and time it so it will be ready when the soup is ready. Let the turkey cook for about 20-30 minutes until fully cooked. Add vegetables and cook another 10 minuted until they are tender. Remove from heat. Place 1/2 cup rice in each bowl and then add soup, about 1-2 cups depending on how much you would like.
Place the onion, pepper, garlic, and ginger in a food processor and pulse until finely chopped, about 8 pulses. Heat the oil in a medium frying pan over medium-high heat. Add the vegetable mixture and tomato paste and cook, stirring occasionally, until it is softened and slightly brown, about 7 minutes. Stir in the jam, frozen juice, soy sauce, sugar, 1/4 cup vinegar and red pepper flakes. Bring to a simmer and cook until thickened, about 5 minutes. Pat the ribs dry with paper towels and season with salt and pepper. Stand upright in the slow cooker insert, winding them around in a spiral, meaty side toward the wall of the cooker. Pour the sauce over the ribs. Cook on low for 4 to 5 hours until tender. Transfer the ribs to a cutting board, tent with foil and let rest for 20 minutes. Let the cooking liquid settle 5 minutes and pour off the fat. Strain through a fine-mesh sieve into a medium pot. Bring the sauce to a simmer and cook down until it measures about 2 cups, about 15 minutes. Stir the remaining tablespoon of vinegar into the sauce and correct the seasoning. Slice the ribs between the bones and toss with the sauce. Serve on a platter garnished with cilantro.
Preheat oven to 180°C. Line 3 baking trays with non-stick baking paper. Beat the butter and sugar in a stand mixer till pale and creamy. Add the condensed milk and flour to the butter mix, stirring to combine. Stir in the the craisins and chocolate. Divide the dough into 2 equal portions, wrap and refrigerate second portion while working with first and remove second portion when you put cookies/bikkies into oven. Roll tablespoons of 1st portion into balls and divide among the prepared trays, allowing room for spreading. Use the palm of your hand to flatten slightly (or you could press with a fork). Bake in oven,swapping trays halfway through cooking for 8 to 10 minutes or until golden (swapping shouldn't be necessary in a fan forced oven). Set aside on trays for 3 minutes to cool before transferring to a wire rack to cool completely. Repeat with remaining dough portion.
Heat oven to 325 degrees. Spray an 8 inch springform pan with vegetable spray. Puree all ingredients except strawberries in a food processor or blender until very smooth. (If using a blender, you may need to stop the machine and scrape down the sides.). Pour mixture into prepared pan. Bake 30-35 minutes, or until when pan is gently shaken, cake is firm about 1 inch in from sides. Remove from oven and place pan on a wire rack to cool at least 1 hour. Run a knife around cake and remove sides of pan. Cover cake and chill. Decorate with some of the berries; serve remaining berries with cake.
Cream butter and sugar. Add yolks then sifted flour and baking powder. mix - press into small slice tray or roll out onto greased baking tray. Spread with Raspberry Jam. Beat egg whites until stiff. Fold in sugar and coconut. Spread over Jam. Bake 30minutes at 180celcius.
Heat oil in a pan & fry onions till brown. Remove the fried onions, set aside. In the same oil, add 1 tablespoon of garam masala , ginger-garlic paste, red chilli powder, turmeric powder, salt and chicken. Fry for 10 minute. In a mortar and pestle, add the cashew nut powder together with the curd and ground it. Add to the chicken & cook for 15 min until chicken is tender. When chicken is tender and cooked, return the chopped fried onions, mint, coriander leaves ,lemon juice, 1 tablespoon of garam masala powder, a pinch of black pepper powder to the pan. Cook for a further 5 min on low flame.
Preheat oven to 400°F. Sift flour, baking powder and cornmeal together. Cream butter, salt and sugar; add eggs and milk, then the sifted baking powder, flour and cornmeal. Mix quickly and pour into greased muffin pan. Bake for 15 to 20 minutes or until done.
Slice the cabbage as thinly as possible. Place cabbage in a large bowl, add the orange segments. Toss with olive oil, vinegar and lemon juice then sprinkle with a dash of chili powder. Serve.
Preheat the oven to 185°C. Grease and line the base of an 8" round cake pan. Put butter, sugar, eggs, flour, baking-powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric mixer for 1-2 minutes until light and fluffy. Tip 3/4 of the mix into the cake-pan, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mix, swirl a few times with a skewer, then smooth to cover the Nutella. Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes. ,until risen, nicely browned and springs back when lightly pressed (cover with foil if it starts to brown too quickly) Cool in the pan for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double-thick foil to keep fresh for up to a week.
In medium aucepan, comvine 1/4 cup molasses, brown sugar, and cornstarch. Mix well., Gradually stir in orange juice. Bring to a boil. Cook over medium heat for 5 minutes or until thickened, stirring constantly. Remove from heat. Add 2 tablespoons butter and orange peel, mix well. Carefully stir in fruit. Serve warm fruit over slices of gingerbread.
cut off most of the green ends of the leeks and slice in half lengthwise, leaving the root end intact to keep them all together. chop into 1/2 inch slices and toss in a strainer, wash well to break up and get rid of sand/dirt. chop celery and mushrooms, mince garlic, and combine with leeks, water, broth cube, and spices in a stock pot. bring to a boil and simmer for about 10-15 min or until leeks and celery are soft. in the mean time dice up the "chicken". add "chicken" and rice, simmer until rice is cooked, about 5-10 min. mix corn starch with cold cream and add to soup, stirring well. simmer until thickened and warmed through.
Season chops w/salt and pepper. Brown chops on one side in non-stick skillet. Turn chops and add salsa to skillet. Bring to a boil, lower heat, cover and simmer for 8 minute.
Preheat oven to 500 degrees. Let steaks warm to room temperature and rub with water on each side. Apply kosher salt, garlic salt, meat tenderizer, and fresh ground pepper liberally. Sprinkle paprika and parsley on each side for color/garnish. Warm olive oil in a grill pan, frying pan, or skillet over medium high heat and add filets while pan is warming. As steaks begin to sizzle, adjust temperature to high heat, gently lift the steaks to prevent sticking and apply pressure to ensure steaks are browning. Repeat process and adjust heat as necessary until steaks are brown (roughly 2 to 3 minutes on each side). Upon browning both sides, place steak in an oven safe pan or skillet and roast using the following temperature guidelines (which vary depending upon the thickness of the meat) - rotate halfway through cooking:. Rare - 4 to 6 minutes (130 to 140 degrees internal temperature). Medium Rare - 6 to 8 minutes (140 to 150 degrees internal temperature). Medium - 8 to 10 minutes (150 to 160 degrees internal temperature). Use a foil tent as necessary to keep steaks warm until serving. Remember they will continue to cook as they are removed from the heat. I prefer to serve with mashed potatoes and stir fried green beans or sauteed mushrooms. The following guidelines help to determine steak temperature without cutting into the steak and ruining the presentation according to Big Oven: very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up, and medium-well is firm to the touch. Safety note per Big Oven: "Doneness" is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach 145 degrees F to ensure that harmful bacteria have been destroyed. A thick cut of beef that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching proper doneness.
Heat broiler. Broil muffin until toasted as desired. Spread peanut butter on muffin and spread preserves over the peanut butter. Top with sliced bananas. Serve!
Peel and dice potatoes into about 1-inch cubes. Put into large pot of cold water (enough to cover) and bring to a boil. Lower heat to a steady, slow boil and cook until potatoes are fork-tender. Drain. Meanwhile, dice celery and hard boiled eggs into a small dice. Set aside. Into a large bowl, stir together the minced onion, roasted garlic, sugar, thyme, smoked paprika, salt, spicy brown mustard, cider vinegar and mayo. Stir in reserved celery, eggs and bacon (if using). Fold in cooked and drained potatoes. Serve immediately or chill in refrigerator until serving time.
Preheat oven to 400 degrees. Mix together dry ingredients. Mix fruits, nuts and spices into dry ingredients. Whisk together eggs and yogurt in a separate bowl. Add melted butter to yogurt mixture, whisking to combine. Gently fold wet ingredients into dry ingredients until just moistened - do not overmix, some lumps are fine. Divide evenly into 12 lined muffin cups - load them full as these don't rise. Bake for 18-25 minutes or until firm and golden. Cool on a rack.
Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissoved. Slowly bring to a boil, stirring frequently. Continue cooking until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.
Preheat oven to 350 degrees. Spray bottom of pan and arrange mushrooms in baking dish. Next take the chicken and stretch it out, don't tear though. Next, take your slice of ham and place it on the chicken, then your cheese on your ham. Take the small end of the chicken and gently roll the chicken tucking in the sides. Place the chicken on the mushrooms. Season lightly with salt and pepper. Next, mix all ingredients of the sauce together and pour over the chicken. Bake for 40-45 min or until chicken is done and juices run clear.
Heat broiler. in a heat proof skillet heat 1 tsp oil and add peppers, onions and green onions saute 2 minutes Add potatoes and cook until potatoes are lightly browned. about 4 minutes. In a bowl whisk together the egg whites, egg& milk. Add remaining oil to skillet& pour in the egg mixture. Cover& cook until the eggs are beginning to set around the edges but the center is still soft about 8 minutes use medium heat Gently loosen the egg from side of pan. Place skilletabout 4" from heat under broiler. and cook until the frittata is golden about 1 minute. Slide frittata onto a plate cut into wedges, garnish with parsley& serve.
Begin slicing onion and garlic. Put sesame oil in medium sized soup pot and heat at medium-low. Add onion when oil begins to simmer. After translucent, add garlic. Add sliced shiitake mushrooms. Add small amount of salt to help them sweat. After mushrooms begin to soften, add carrot and bell pepper. Saute until all vegetables are soft. Add a bit more oil, and then add tofu. Saute until slightly golden. Add a dash of rice vinegar/black vinegar and soy sauce to deglaze pot and loosen vegetables and tofu. Add 8 cups water. Add approximately 2 teaspoons of chicken base. Add approximately 2 tablespoons of spicy chili sauce. Bring to boil and add udon noodles and chopped cabbage. Boil as directed ( approximately 8 minutes). Reduce to simmer and then season to your taste. Remember that soy sauce will make it salty, so go slow. Add the spice as hot as you like. Top with chopped green onions.
In a bowl, combine ground beef. parsley, mustard, flour, egg, salt, pepper, powder and beef broth. Blend with a fork. In a 4-5 quart pan over high heat, bring brown onion gravy to a boil; add sherry and reduce heat to maintain a gentle simmer. Quickly shape the beef mixture into 1 inch balls and drop into gravy. When all are in, cover and simmer until meatballs are no longer pink in the center, 10-12 minutes. With a slotted spoon, transfer meatballs (some of the onions will come too) to a bowl. Boil gravy over high heat, stirring often, until reduced to about 2 cups, apprx 10 minutes. Season to taste with salt and pepper. Remove from heat and remove half to be used another time. Return meatballs and any accumulated juice to gravy, mix gently. Meanwhile, in a large bowl, with a mixer or potato masher, mash potatoes with 2 TBSP butter and the cream cheese until smooth. If desired add just enough beef broth to moisten potatoes to be able to squeeze them through a pastry bag. Add cheese, salt and pepper to taste. Spray a shallow 3 1/2 to 4 quart casserole with cooking spray. Spread 2/3 of the potato mixture evenly over bottom. Add meatballs and gravy. Spoon remaining potato mixture decoratively around edge of meatball mixture or spoon into a pastry bag with 1 inch star or round tip and pipe around the edge. Sprinkle with paprika. Bake pie in a 400°F oven until gravy is bubbling and potatoes are browned, 30-35 minutes. Brown Onion Gravy: Peel and finely chop 2 cups onions In a 4-5 quart pan over medium high heat, stir onions in 2 TBSP butter (I used 1) until richly browned, 13-15 minutes. Add 2 tsp sugar and stir for 2 more minutes. Add 3 TBSP flour and stir until browned 1-2 minutes. Remove from heat and stir in 3 cups fat skimmed beef broth. Return to high heat and stir until boiling.
Preheat oven to 375. Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes. Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust. Mix instant pudding with milk. Spread over cream cheese layer. Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired. Chill overnight.
Wash outside of watermelon. Cut a hole in the top of the watermelon. Pour all of the vodka in the watermelon. Put the watermelon (hole upwards) in the fridge for one day before eating.
Potatoes -- I always bake mine ahead, cut in half and just heat up in the microwave before serving. Bechemel -- In a small sauce pan, add the butter and bring to medium heat. Melt the butter and then whisk in the flour. Mix well to combine and cook a couple of minutes to loose the flour taste. Slowly whisk in the milk or cream and and bring up to a low boil until thickened. You can set this off to the side. Vegetables -- In a large sauce pan, add the olive oil and bring to medium / medium high heat. Add the celery, onion and red pepper and cook 2-3 minutes, then add in the mushrooms and cook another 5 minutes under the vegetables are tender. Chicken -- Now, I cook my chicken ahead or I use leftover chicken, so please make the chicken anyway you want. I usually oven roast a couple of bone in breasts, seasoned with just olive oil, salt and pepper, 375 for 40-45 minutes (depending on the size). Reduce the heat to medium low, add in the chicken, peas and bechemel sauce and cook until everything is heated through. Taste for seasoning (salt and pepper) and add the parsley. If the sauce is a bit thick, add a little more cream or milk. I like a nice thick sauce, but it is up to you. Potato -- Since I make mine ahead, just microwave for a minute to heat up. If you just baked them, follow the directions below. Serve -- Take the potato, slice it in half and lightly use a fork and break up the inside of the potato, don't take any out, just mix it up a bit. Then top with a few spoons of the chicken over the potato. Top with the cheese and enjoy. You can also put under the broiler, microwave or oven for just a few minutes to melt the cheese. It is just a garnish. And the heat of the sauce will melt the cheese all on it's own. Serve with a fresh salad for a nice easy CLASSIC dish. Note: Baked Potato Time is not included in Prep Time.
Place oil in frying pan, brown garlic and chicken. Add broth and mushroom soup and water, mix until creamy. Add salt & pepper to taste. Add pasta and simmer, covered until pasta is tender. Remove from heat; add sour cream. Then serve.
Preheat oven to 400F. Butter and flour 1/3 cup muffin tins. Sift flour and baking powder with sugar and blend with butter, using fingertips, until it resembles coarse meal. Add ginger, spices, pumpkin puree, milk and egg and stir until just combined. Divide among muffin tins, filling 3/4s full. Bake for 18-20 minutes.
In a small bowl, combine tamarind pulp with the boiling water and let steep for 20 minutes. Meanwhile, cut the meat into thin strips, 1/2-inch wide and 2-inches long. In a food processor, combine chili, cilantro, galangal and lemon grass and process to a paste. Heat the oil in a wok, add onions and garlic and stir-fry for about 2 minutes; add the paste from the food processor and stir-fry 3 minutes more. Add the beef and stir-fry 3 to 4 minutes; next add the fish sauce, sugar, and coconut milk. Strain the tamarind liquid into the wok, discarding the solids; mix well and simmer for 15 minutes. Add the eggplant, lime juice, and grated peel; continue simmering 5 minutes to soften the eggplant. Serve immediately.
Dissolve yeast in warm water and add 1 tablespoon sugar and baking powder. Allow to stand for 20 minutes. Meanwhile scald milk. Add margarine, 1/3 cup sugar and salt. Cool a little and then add eggs. (I do this step in my 4 c glass measure in the microwave.). Combine all with flour. Cover and refrigerate overnight. (The dough will more than double in bulk, so make sure your container is big enough. If it looks like it might outgrow its bowl, you can always punch it down once or twice without any ill effects.). Two hours before serving, divide dough into thirds and roll out into large circles about 9 inches in diameter on a floured surface. The dough will be sticky, but don't worry. It will quickly come together and handle really well with a few sprinklings of flour (not too much). Cut into 8 wedges and make crescent rolls by starting at the wide end and rolling up. Place on greased pans to rise, covered with clean towels. Bake at 425 degrees for 8-10 minutes. Mom always rubbed the hot rolls with a stick of butter when they came out of the oven, and I do, too. It makes them so beautiful.
Cream the butter. Add sugar and beat well. Grate the rind of the lemons and squeeze out the juice, strain, set aside. Separate the eggs, add one yolk at a time to the butter/sugar mixture beating well between Stir in the flour and gradually add the lemon juice and rind'. Add the milk. Whisk the egg whites stiff and fold gently into the batter. Place into a pie plate and bake in a 350F oven for apprx 40 minutes. Dredge with Icing sugar (optional). Serve with whipped cream (optional).
Line bottom and sides of pan with lettuce, leaving one leaf for top. Place remaining ingrediants in pan and cover with remaining leaf. Cover pan and simmer over low heat 10-15 minutes. Discard lettuce before serving.
Pre-heat oven to 360°F. Cook chicken meat on stove top thoroughly. Spread low-fat ranch dressing on pizza crust, then place tomato,bell peppers and green onions. Evenly place chicken all over pizza. Spread out mozzarella cheese (I like lots). Place in oven for approximately 20 - 25 minutes or until desired crust.
Preheat oven to 385 degrees. Mix all the wet ingrediants than add the dry ingrediants slowly. Drop by tablespoon into greased muffin tins. Bake for about fourteen minutes, may need more or less time depending on your tastes, dont forget this is vegan, so you do not have to worry about cooking it all the way!
1. Preheat oven to 400 degrees. 2. Combine meat, onion egg white, salt, pepper and half of the ginger snaps. Gently combine and form into 30 coctail size meatballs. 3. Place meatballs on a rack in a shallow pan. 4. Bake meatballs for about 15-20 minutes until browned. 5. Combine beef broth, apple cider, sugar and the rest of the crushed gingersnaps in a saucepan. Simmer over low heat, stirring often, until thick and smooth. 6. Add cooked meatballs to gravy and simmer for 15 minutes.
Cream cheese and horseradish until smooth and creamy. Spread mixture over each slice of dried beef. Roll up then refrigerated for a couple hours. When ready to serve, cut each roll diagonally, making each cut about 1 inch long For variations: mix minced pimento stuffed olives with basic mixture. Mix minced green onions with basic mixture or crabmeat. This recipe can be frozen and prepared days in advance.
Whip all ingredients in blender. Note: if not using blender then use 1/4 cup hot water to dissolve the coffee and then mix in the rest.
Brown ground turkey till no longer pink. Add mushrooms drained. Sprinkle mixture with flour, pepper and garlic and onion powders. Add skim milk and whisk until smooth and thickened. Add Worcestershire sauce. Serve over toast or biscuits.
Trim meat and cut into 1 to 1 1/2 inch chunks, sprinkle with paprika. In a 12in skillet heat oil over med-high heat. Brown 5 minutes or to desired doneness. Remove and keep warm. Meanwhile, drain roasted peppers, reserving liquid. Cut up peppers. Measure 1/2 cup of the reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and liquid to skillet. Add BBQ sauce. Cook, uncovered, 5-10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet: heat through. Sprinkle with parsley.
To prepare dressing, combine first 6 ingredients, stirring with a whisk. To prepare slaw, combine cabbage and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Chill 30 minutes.
Beat eggs. Add cheese to eggs. scramble egg and cheese mix in a well buttered skillet on medium heat. Toast bread to desired firmness. Spread cream cheese over toasted bread slices liberally. Put 2 pieces of ham/turkey on each slice of cream cheesed bread. Place scrambled cheesy eggs all on one half. Put sandwich together. Easier to eat if you cut it in half.
Preheat oven to 350 degrees F, and grease a loaf pan. In a large frying pan on medium heat, Toast the oats, rice krispies, and walnuts (if using), one ingrediant at a time, until darker in colour and pungent. Remove from heat. Combine oats, cereal, banana chips, chocolate chips, walnuts, cocoa, and salt in a large bowl. Combine peanut putter, vanilla, skim milk and sugar in a small bowl and microwave for 25 seconds then stir again until smooth, adding in the egg white. Stir liquid mixture into dry mixture until dry ingredients are evenly moistened. Firmly firmly firmly press mixture in prepared pan. Bake for 20 minutes until firm. Remove from oven, alow to completly cool, and refrigerate for a couple of hours (or overnight). Take out and serve at room temperature.