HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the chicken in salted water for 15-20 minutes. Preheat oven to 425°. Place vegetable oil and margarine in shallow baking pan and set in oven to heat and melt. Combine flour and seasonings in a plastic bag. Shake pieces of chicken in flour mixture. Remove hot pan from oven and arrange chicken pieces on it, skin side down being sure not to crowd. Place pan in oven and bake 30 minutes. Turn chicken so that the skin side is up and continue to bake 20 to 30 minutes more until nicely browned and juices run clear. Remove to a platter and keep warm allowing to rest for at least 10 minutes. For gravy, scrape baking pan and place 3 tablespoons of the accumulated cooking fat and browned bits into a saucepan. Stir in 3 tablespoons of flour and cook 1-2 minutes until well combined. Stir in 2 cups chicken broth and continue cooking and whisking until gravy boils and thickens. Cook for about 2 minutes. Season with salt and pepper if necessary.
Line the bottom and sides of a straight-sided 13-by-9-inch metal baking pan with foil. In a medium bowl, stir together the butter, 3/4 cup of the sugar and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan and press evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or if short on time, freeze for 5-7 minutes). Preheat the oven to 325 degrees Fahrenheit. Bake the dough until crust begins to set but does not brown on the edges, about 20 minutes (center will not be firm yet). While crust bakes, prepare the streusel. With your fingers, combine the remaining sugar with the reserved dough until crumbly. Mixture should hold together when pressed, but readily break into smaller pieces. Spread the huckleberry preserves evenly over the hot crust. Scatter the streusel over the preserves, careful not to break it up too much. Set oven temperature to 350 degrees Fahrenheit and bake bars near top of oven until top is golden, about 25 minutes. Once cooled, cut bars into 1 3/4 inch squares.
Preheat oven to 350°F Line 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Spray foil with cooking spray- bottom and sides of the pan. In a large bowl, whisk together flour, oats, coconut, sugar, salt, and baking powder. Using a pastry cutter (or your fingers), blend the butter completely into the flour mixture. Transfer 2 cups of the crumb mixture to another bowl and reserve for the topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Use the bottom of a flat, wide glass to tap the mixture and even it out. Bake the crust 10-12 minutes, or until it starts to form a dry top. Meanwhile, in a medium bowl, whisk condensed milk, lemon juice & zest, and egg yolk. Let mixture stand for 5 minutes (it will begin to thicken). Sprinkle blueberries evenly over hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently w/ a spatula to distribute as evenly as you can. Bake until lemon mixture begins to form a shiny skin- 7 to 8 minutes. Sprinkle reserved crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes. Let bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove foil and cut into 24 bars when cool. (If you have time to chill the bars, they're easier to cut cleanly when chilled).
Preheat broiler. Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Combine 1/4 teaspoon salt, cucumber, and remaining ingredients; serve with fish.
Add the ingredients in the order which is directed for your bread machine. Select the light crust setting and start the machine. Once the cycle ends, take the bread out of the pan and place it on a cake rack. Allow to cool 1 hour before slicing. Bon Appetit.
Clean and remove stems from mushrooms. Mix together remaining ingredients and fill mushroom caps. Brown in 400-450 degree oven for 15 minutes.
Heat over to 350 and grease and flour loaf pan. Cream together the 1 cup sugar, shortening, eggs and vanilla. Stir in flour, baking powder, baking soda and salt until smooth. Stir in apples and nuts and spread in pan. Mix the 1 tablespoon sugar and cinnamon; sprinkle evenly over batter. Bake until toothpick inserted in center comes out clean, about 50-60 minutes. Immediately remove from pan; cool bread completely before slicing. Store tightly covered. Makes 1 loaf. Note: Unbleached flour can be used in this recipe; if using self-rising flour, omit baking powder, baking soda and salt.
Boil the adzuki beans in 1.25 cups of the stock, broth, or water for 30 minutes. Beans will absorb all or most of the liquid. In the meantime, chop the celery, carrots, and onion -- I use a food processor to get minced pieces. Saute the celery, carrots, and onions in the oil. Mince garlic and add to pan, saute another 30 seconds or so. Add beans to saute pan and saute for a minute or two. Add remaining stock, broth, or water, along with the bay leaf and the Braggs. Bring to boil and simmer for a minimum of 15 minutes.
In a medium bowl, toss cabbage with 1/4-1/2 teaspoon salt; let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl and add pork, 3 finely chopped scallions, ginger, soy sauce, and sesame oil. Mix well with a fork or use your hands. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one level teaspoon of filling in center (if you try to use more, the wrappers won't seal right or may tear). With dampened fingers, wet the four edges. Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal (sometimes I bring all four corners together to make a little pouch instead of a triangle, not as pretty, but faster!). Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling (Refrigerate leftover filling up to 2 days). In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Serve with soy sauce or your favorite dipping sauce.
Mix the dry ingredients well in a large mixing bowl. Mash the diced apples and add the apple juice to the mix. Add the vanilla to the apple mix. Add the apple and apple-juice mix to the dry ingredients. Mix well with several good strokes. Add the pureed bananas and mix until an even consistency is obtained.
Cook rice in medium saucepan of boiling water until tender; drain. Meanwhile, spray medium frying pan with cooking oil; cook onion and garlic over heat, stirring, until onon softens. Add beef and spices; cook, stirring, until beef is browned. Add undrained tomatoes, paste and stock; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Uncover; simmer about 10 minutes or until mixture thickens slightly. Stir in beans. Serve rice and chilli con carne topped with yogurt. Sprinkle with parsley.
Preheat oven to 325. Mix the ingredients for the cake and pour into a greased 9 x 13 cake pan. Bake until golden brown and knife inserted in center of cake comes out clean. Poke holes into top of cake and pour lemon glaze over the cake slowly so that it has time to soak inches.
Heat canola oil in large frying pan or wok over medium heat. Add beef, salt, pepper, and coriander; cook until beef is no longer pink. Remove from pan and allow fat and oil to drain retaining some fat and oil in the pan. Add cabbage, carrots, and sesame oil to same pan. Stir-fry for approximately 2 minutes, when cabbage begins to soften. Meanwhile, combine soy sauce and corn starch in measuring cup. Pour soy sauce mixture into pan once cabbage is adequately cooked; Stir until thickened and remove from heat. Depending on your serving style, either mix the beef back into the cabbage mixture before plating, or place the beef on top of cabbage mixture once it is plated.
Preheat oven to 350 degrees F. Lightly grease a 9x13x2 inch baking pan; set aside. In a large mixing bowl, stir together 2 cups flour, rolled oats, brown sugar and ground cinnamon. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Remove 1 1/2 cups of the crumbs; set aside. Press remaining crumbs into bottom of prepared baking pan. Bake in the preheated oven for 15 minutes. Meanwhile, in a medium mixing bowl, beat eggs and granulated sugar with whisk until smooth. Whisk in the 2 tablespoons flour, then baking powder and salt. Stir in pears or apples and cinnamon pieces. Gently spread fruit mixture over the baked crust. Sprinkle with reserved crumb mixture. Bake in a 350 degree oven for 30 to 35 minutes more or until golden brown. Cool in pan on a wire rack. Cut into bars. Drizzle with powdered sugar icing. To make powdered sugar icing: In a small bowl stir together 1 cup sifted powdered sugar and 1 tablespoon milk. Stir in additional milk 1 teaspoon at a time, until icing is of drizzling consistency. Cover and store bars in refrigerator for up to 1 weeks. DO NOT FREEZE.
Preheat the oven to 350°. Mix the first six ingredients in a large mixing bowl. Then mix the last six ingredients in a separate, smaller mixing bowl. Add the wet ingredients to the dry and stir just until it's all moistened. Grease muffin pans or insert liners. Place a large spoonful of the mix in each muffin cup -- these don't rise very much, so I usually fill them about 3/4 to almost completely full. Bake at 350° for about 35 minutes.
To caramelize the shallots (may be done early in day) heat oven to 375 F and melt 1/2 of the oil/butter in an ovenproof pan. Add shallots and toss to coat. Place uncovered pan in oven for 30 minutes, tossing once. Add wine and vinegar, continue roasting for another 45 minutes. Remove pan from oven and place on stovetop. MAIN INSTRUCTIONS: To the caramelized shallots, add stock and reduce to half. Season chicken to taste. Heat a heavy bottomed, oven proof pan over medium heat until it just begins to smoke. Add remaining oil/butter, add seasoned chicken skin side down and sear for 3 minutes to crisp skin. Place pan in oven for 15 minutes. Return to stovetop, turn breasts over and finish cooking (5 minutes). To serve: Slice chicken in half on an angle and spoon shallots over top. Good with sweet or regular mashed potatoes.
Add bowties to a pot of boiling water and cook until tender - about ten minutes - and drain. Meanwhile, melt the butter in a large nonstick skillet. Add the chopped onion and cook till the onion is soft, about 3 minutes. Slice the chicken into 1/2 inch strips. Raise the heat to medium high and add chicken to onions,and cook until the chicken is no longer pink, stirring often. Meanwhile, place the broccoli in a microwave-safe dish and microwave 3 1/2 to 4 1/2 minutes,covered, on high until it is just warm. Remove the chicken from the skillet with a slotted spoon and set aside. Reduce the heat to medium-low. Stir the sour cream and half-and-half into the chicken juices to blend well, then add the mustard, Worcestershire,and garlic powder. Stir well and continue to cook until the sauce is slightly thickened, about 2 minutes. Do not boil. Return the chicken to the skillet and add the broccoli, then raise the heat to medium-high and bring the sauce almost to a boil.Reduce the heat to low and simmer to blend the flavors, 1 to 2 minutes.Do not boil. Place a serving of bowties on a plate. Top with the chicken mixture and enjoy.
Season the chicken with salt and pepper. Roast in a 375-degree oven until an instant-read thermometer inserted in the thigh registers 165 to 170 degrees, about 1 hour, 10 minutes. When cool, pull the meat off the bones and shred it. Reserve 5 cups for this recipe; set the rest aside for another use. (This can be made a day ahead of time, covered). Puree oil, peanut butter, lime juice, water, 1/4 teaspoon salt, garlic, ginger, brown sugar, and red pepper flakes in blender until combined. Transfer to large bowl. (This can be made ahead of time). Add cucumber, carrot, scallions, and cilantro to vinaigrette; toss to combine. Add chicken and toss gently to combine; let stand at room temperature 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.
Combine the vinegar, water and sugar in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 minutes or until the syrup thickens. Set aside for 10 minutes to cool. Transfer to a bowl. Add the cucumber and chili and combine. Cover and place in the fridge for 1 hour to chill.
1. Using a double broiler, add all the ingredients except for the dairy free margarine. And whisk until well blended. 2. Cook on medium heat until it starts to thicken, making sure to stir or whisk often. 3. When it reaches a thickened consistency, remove from heat and stir in dairy free margarine. It's important to add the dairy free margarine last, making sure to add it as is instead of melting it first, otherwise the sauce may curdle. 4. I found that the sauce should be placed back on the double broiler on simmer until your eggs benedict, fish, or vegetables are ready for it, otherwise it cools down too quickly. Continue to stir often. If serving on Eggs Benedict, always nice to sprinkle a tiny bit of paprika on top of the sauce for added colour and taste.
Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining. Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels. Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.
In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl. Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high. Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black! Drain on paper towel lined plate. Sprinkle with salt and pepper (i don't use pepper but some people prefer it). Repeat with rest of okra till all gone. Enjoy!
Place potatoes in a 2 quart saucepan. Add enough water to cover potatoes and heat to boiling over medium-high heat. When potatoes start to boil, reduce heat to low; simmer 9-11 minutes or until potatoes are fork tender. Drain; cool for 15 minutes. Mix remaining ingredients in large bowl. Gently stir cooled potatoes into yogurt mixture until well coated. Refrigerate for 1 hour.
Melt butter in a large, stainless steel stockpot over medium heat. Add garlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30-35 minutes. Remove from the heat. Add coriander, ground ginger and honey. Puree the soup in pot using an immersion blender or work in batches with a regular blender until smooth. Ladle the hot soup into sterilized 1 quart jars, leaving 1" headspace. Wipe rims to clean, place lid and ring on jar. Pressure can for 75 minutes at 10 pounds of pressure. After pressure drops, remove from canner. Check seals, label and store. When ready to serve, add 1/2 cup heavy cream to each quart of soup. Stir, heat and serve.
whisk together dry ingredients, except sugar in a bowl. In a large bowl, beat together sugar, butter, eggs and vanilla, until fluffy. Reduce speed and beat in flour mixture. Roll into two 12-inch logs. Wrap in plastic and refrigerate 1 hour. preheat oven to 350. Slice into 1/4-inch slices and bake on ungreased cookie sheets 10-12 minutes. Cool on sheets 3 minutes, then move to racks.
To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablesspoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving. Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.
In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated. Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened. Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste. Enough for 1 lb of pasta, such as penne.
Cook pasta in boiling water as per package directions until done. Fry sausage in 2 T olive oil until cooked thoroughly, breaking up into small pieces while cooking. When sausage is done, transfer to a bowl. Add, 2 T olive oil (or more if needed) to pan. Add mushrooms, garlic, butter. Add salt and pepper to taste. Saute, stirring frequently, until mushrooms become somewhat limp. Add flour and saute for a couple of minutes. Stir in chicken stock and milk. Bring to a boil and let it bubble and thicken. Stir in tomatoes and hot sauce. Add cheese, stir and simmer 5 minutes. Stir in sausage. Mix into pasta and serve.
With a food processor mix 100 g flour, milk and yeast. Let rise 30 minutes (covered and in warm place). Add other 100 g flour, if necessary add 1 or 2 tablespoon water. Work until smooth. Let rise 30 minutes (covered and in warm place). Add 150 g Manitoba flour, 60 g sugar and 80 g butter and work well to soft dough. Let rise (covered and in warm place) about 2 hours. Add 150 g Manitoba flour, 170 g butter. Work until butter is adsorbed. Work with the food processor at slow speed for 30 minutes. Add salt, 60 sugar, vanilla, zest (both kind), honey and one by one the egg yolks. Work well and add some flour if it is too sticky (I added 2 tablespoons). Now add candied fruits and marzipan. Work well until incorporated. Let rise (covered and in warm place) about 8 hours or better overnight. Work the dough well. Now shape the dove forming one long piece in the middle and two pieces on the sides (see photo added). Place in your mold. I don't have a dove shaped mold, so I created one myself. Let rise (in warm place) about 6 hours. Preheat the oven at 200°C. For the glaze mix together almond ground, powdered sugar and vanilla. Add the egg white one by one, but stop before it gets to liquid. Glaze gently the dove with this thick mix using a spatula (don't "hurt" the dough) and spread on the whole almonds and the granulated sugar. Before baking top with powdered sugar. Bake 10 minutes at 200°C, reduce the heat at 175°C, protect the glaze with some baking paper and bake for 40 more minutes. Note: beginning on Saturday afternoon step 11 will be overnight! Sunday evening you will enjoy your fresh Easter dove.
Mix all spices together in a small bowl. Brush steaks on both sides with olive oil. Rub each side of the steaks with 1-2 tablespoons of the spice mixture. Let steaks stand out of refrigerator for 1/2 hour. Preheat BBQ grill to high. Cook steaks directly on grill for 2 minutes, flip and rotate 1/4 turn. Repeat three more times until steaks have been cooking for 8 minutes total, 4 on each side. The rotation will leave nice grill marks on the steaks. Move steaks to upper rack of grill, reduce heat to medium, and close lid. Continue cooking, flipping every few minutes, until desired doneness is reached. I find 1 1/2 inch thick steaks generally take 16-18 minutes of total cooking time to reach Medium rareness.
In a large bowl, combine the bread crumbs, olives, anchovies, 1/4 cup wine, 1/4 cup olive oil, cheese, pine nuts, raisins, parsley, and capers. Add salt and pepper to taste. Discard any damaged outer leaves from the escarole, wash thoroughly between the leaves and shake dry. Take out the center leaves to make room for the stuffing, then stuff the escarole and tie closed with kitchen string. In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat. Lower the heat, add the garlic and escarole and fry, turning with tongs, until softened, about 10 minutes. Transfer the escarole to a plate. Pour the remaining 1/4 cup wine and the chicken broth over the escarole. Cover and let rest for 10 minutes. Remove the string and slice the escarole open to serve.
Cook the wine and shallot in a 3-quart saucepan over high heat, stirring occasionally, until the wine almost evaporates and looks glazy, 5 to 8 minutes. Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt. Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.
Combine pancake mix, sugar, vanilla and milk, stirring until blended. Drop rounded half-teaspoons into hot fat, frying 4-6 balls at a time. Fry until brown and drain on paper towels. Roll warm doughnut balls in mixture of sugar and cinnamon. For large amounts, mix and fry consecutive batches. DO NOT DOUBLE THE RECIPE: The longer the batter stands, the more leavening power it loses.
In a food processor, reduce in puree : feta, sour cream, roasted red pepper, garlic, chive, olive oil and Cayenne pepper. Serve with pita chips, veggies or anything you want ;).
Preheat oven to 450°F. Pat mashed potatoes into 4 small round shapes that are about 1/2 inch thick and place on an oiled baking sheet. Sprinkle with cheese and seasonings. Bake about 20 minutes (cheese should be golden).
Preheat oven to 200 degrees celcius (400F). Mix flour, sugar and salt. Cut the butter into pieces and mix into the flour. Knead the butter and the flour together with one hand until you have a firm dough ball. Cut the apricots in small pieces and mix them with the almonds and ginger syrup. Press half the dough into a 24cm/10 in round pie dish. Spread the apricot mixture over the top. Roll out the other half on a lightly floured work surface until it is the same size as the dish. Place over apricot filling, firmly pressing the pastry edges together. Now use the blunt side of a knife and decorate the dough with cross-hatching markings. Brush with milk. Bake the butter cake in the oven for 15-20 minutes until golden brown. Allow to cool and just before serving slice cake into wedges.