HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg with 2 Tablespoons milk. Salt and pepper all sides of meat. Dredge in flour, dip in egg, then again in flour covering all the meat. Let sit for 30 minutes so that the coating will stay on. Fill a deep fry pot with oil and heat to 400 degrees. Or if you don't have a thermometer, when the oil spits out of the pot when you drop a drop of water in the pot, it's ready. I find that this is better than pan frying. However, if you want to pan fry, heat about 1 inch of oil. When the oil spits out of the pan when you drop a drop of water in the pan, it's ready. Cook until golden brown, trying not to turn it but once, if pan frying. Put in warming oven. Pour out all but 2 Tablespoons of oil and add 2-3 Tablespoons of flour and make a roux. Salt and pepper to taste. Add 1 and 1/2 cups of warm milk. Cook until smooth and thick. Gravy is excellent to top off mashed potatoes as a side dish.
In a blender mix the ground almonds,and garlic with the ginger and a little water to make a paste. Heat the oil in a large pan and fry the chicken till brown. Drain the ckicken on kitchen paper. Add the cardamom and onions to the pan and fry for 5 minutes Stir in the almond paste and cook for 5 mins over low heat. Slowly add the yogurt to the pan stirring all the time till it is incorporated. put the chicken in the pan, cover and simmer for 5 minutes. Stir in the cream and cook for 5 minutes. garnish with the toasted almonds and coriander leaves. Serve with plain boiled rice.
In a medium stock pot: add 1 tablespoon Butter, Potatoes, Chicken, Onion, Mushrooms & Celery. Saute at medium-high heat until bottom of the pan is brown.Remove Potato/Chicken mixture from pan and set aside. Add remaining Butter to pan. Melt completely. Add Flour to form a rue. Cook at medium heat until lightly browned. Add Chicken Stock Reduction, Whipping Cream, Herbs and Pepper. Whisk together until completely incorporated. Add Vegetables and return to heat. Simmer at medium-low until sauce is thickened and Vegetables are fork tender. Place prepared Pie Crust into the bottom of a pie dish. Add filling. Add top crust and pinch edges securely. Brush top with beaten Egg Yolk. Cut vents into top crust. Bake at 400F degrees until golden. Remove from oven and allow to cool for at least 10 minutes to allow filling to set up enough to cut. Enjoy!
In a bowl, combine the mayonnaise, chives, horseradish, mustard, and lemon juice. Cover; chill for 30 minutes. Meanwhile, preheat over to 425°. Spray a large baking sheet with vegetable cooking spray. For chicken fingers, in a shallow dish, combine bread crumbs, garlic salt, cayenne pepper and oregano; mix well. In a small bowl, beat together eggs, olive oil and water. Cut each chicken breast into 1" strips. Dip chicken strips into egg mixture, allowing excess egg mixture to drip back into bowl. Dredge chicken in crumb mixture, turning to coat evenly. Place chicken fingers on prepared baking sheet. Bake chicken, turning halfway through cooking, until golden brown, about 15 minutes. Serve the chicken while hot with the remoulade sauce on the side.
Drain pineapple, reserving 1 cup juice'; set pineapple aside. In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. In a large bowl, combine the pineapple, melons, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.
put chicken pieces in a freezer bag. add some olive oil. squeeze half of a lemon in the bag then cut up and leave in bag add red onion. add rosemary. shake the bag reallllly well to get all the flavors mixed up and leave in fridge for 24 hours. place in shallow baking dish and bake as directed for chicken.
Preheat oven to 375 degrees F. In a skillet, saute onion and garlic in butter until soft, about 10 to 15 minutes. Add potatoes, broth, wine, sherry, thyme and salt and pepper to taste. Cook, covered, for 10 minutes. Transfer the mixture into an 8x8 baking dish, or round pie dish. Bake until potatoes are golden, soft and most of the liquid has been absorbed, about 50 minutes. If you wish, sprinkle potatoes with a little grated Parmesan or Manchego cheese and return to oven until cheese is melted and lightly browned.
-Preheat oven to 325 degrees. -In a large, oven proof skillet over medium heat, carmealize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper. -Simmer to reduce the broth (about 5 minutes). -Remove the carmalized onions to a bowl and keep warm, Wipe out the skillet with a paper towel. -Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste. -Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate. -Deglaze the skillet with the red wine, making sure to scrape up the brown bits on the bottom of the skillet. Return the caramalized onions to the skillet along with the browned pork chops. -Place the skillet in a preheated oven and cook for 25 minutes. Remove the skillet from the oven and top each chop evenly with the cheese. Return the skillet to the oven and cook until the cheese is lightly browned and melted (about 5 minutes). -Garnish with additional thyme, if desired. Serve and enjoy.
Preheat oven to 350 degrees F. Coat a 2 1/2 quart baking dish or souffle dish with cooking spray. In a large bowl, combine 1st 9 ingredients, and whisk together until smooth. Pour into prepared dish, and bake for 1 hour, or until almost set. (The pudding should jiggle slightly in the center). Sprinkle with the pecans. Bake for 5 to 10 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. Cover and refrigerate for several hours to chill. Serve with whipped topping if desired.
Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan). Add in the mushrooms; saute until tender (about 10 minutes). Add in shallots with HALF the minced garlic; saute for about 3 minutes. Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl. Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet. Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare). Transfer the steaks to a plate. Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes. Add in Madeira and boil until reduced by half (this should take about 3 minutes). Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes). Add in cream and boil for about 2 minutes. This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened. Stir in the mushroom mixture, and then season the sauce with salt and pepper. Return the steaks to skillet and cook until heated through (about 1 minute). Transfer to plates and spoon the sauce over.
Combine first 6 ingredients in a large dutch oven. Bring to a boil, cover and simmer 10 minutes. Mix flour and half-and-half in small bowl. Add to potatoes, stirring well. Add shrimp. Add butter and celery salt. Cook on medium until thick and bubbly. Stir in sherry.
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite size pieces. Combine spinach, apple, peanuts, raisins, green onions, and sesame seeds in a large bowl; toss gently. Dressing: Combine white wine vinegar, chutney, salt, curry powder, dry mustard, and hot sauce. Gradually add oil, beating with a wire whisk until blended. Cover and let stand at room temperature 2 hours. Pour dressing over salad just before serving.
Cream the butter and sugars until light and fluffy, then beat in the egg yolk. Stir in the cardamom, salt, and flour. Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through you thumb and first finger to make it even and, if you prefer, longer and narrower. Refrigerate until firm or freeze until ready to use. Preheat oven to 375°F Cut the dough into 1/4-inch rounds or diagonals and set themon cookie sheets at least 1 inch apart. Bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes. Cool. Serve plain or dusted with confectioner's sugar. Note: Time to Make does not include the time to chill the dough.
Heat 2 tablespoons oil in a deep skillet on medium, just until it spits when a drop of water is added. Combine flour, lemon pepper, granulated garlic, oregano, poultry seasoning, paprika, and parsley in a shallow bowl. Mix well. Reserve two tablespoons for pan gravy. Beat together eggs and milk in another shallow bowl. Dip chicken in egg mixture then dredge in flour mixture. Fry chicken in oil until cooked, about 4 minutes each side. Do not crowd pan. Use multiple batches if necessary, adding oil for each batch. Remove cooked chicken to a plate lined with a double layer of paper towel to absorb any left-over oil. When all chicken is cooked, reduce heat to low, add chicken broth and garlic, lemon juice, scrape up any brown bits in the pan, and whisk in the reserved flour mixture. Cook on low for five minutes, whisking continuously, or until mixture begins to form a gravy. Remove from heat. Serve gravy over chicken.
Wash and drain all the fruit separately - pat dry if needed. Stir the yogurt and Cool Whip together thoroughly. In an appropriate size tall GLASS bowl, start with a layer of the yogurt mixture, then alternate layers of the fruit and yogurt, making sure the colorful fruit is visible along the edges. End up with a layer of yogurt. Sprinkle the coconut on top like snow, then sprinkle the almonds over the coconut. Add a few berries on top, if desired. Refrigerate until serving time. You're done.
Cream sugar and butter with a mixer until fluffy. Add egg and flavorings and mix well. Sift dry ingredients together and stir into creamed mixture. Store covered in refrigerator 2 to 3 hours. Preheat oven to 375°. Divide dough in half. Roll out on surface lightly dusted with confectioner's sugar. Cut with cookie cutters and place on ungreased cookie sheets. Bake for 7 to 8 minutes, until cookies begin turning a light brown at the edges. Cool, then decorate with egg yolk paint. EGG YOLK PAINT 1 egg yolk, beaten 1/4 tsp. water Food coloring Prepare one recipe of egg yolk paint for every 2 colors desired. Combine egg yolk and water and mix well. Divide into 2 small containers. Stir in food coloring. Keep tightly covered until ready for use. If paint thickens, add a few drops of water. Paint as desired for a colored glaze, and add colored sprinkles.
In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray). Whisk eggs again briefly then mix in the cheese (if using). Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).
Combine all ingredients in a jar and shake till well combined. Adjust water and vinegar for creaminess(see below). Store in the fridge. Note: This works best if you have a very smooth, very creamy tahini. Personally I swear by the cheapo stuff from Bulk Barn.
Melt 1/4 cup butter in double boiler. Add onions, simmer a minute. Stir in flour and cook 1 more minute Gradually stir in bouillon. Stir continuously until thickened slightly. Saute mushrooms in 1 tablespoons butter. Add mushrooms and remaining ingredients except half and half. Cook until the shrimp is pink. Stir in half and half and heat to serving temperature.
Place all ingredients in a large pot, kettle or crock pot and cover with water. Simmer over low heat, adding water if needed. After 6 hours, remove bones and break up roast. Continue cooking with lid off until thick. Serve on tostada shells or tortillas burrito style with shredded lettuce, chopped tomatoes and onions. Chalupa freezes perfectly!
Combine orange juice concentrate, lemonade concentrate, and rum in container of electric blender. Add ice to within 1 inch of container top; blend well. Serve immediately.
Preheat oven to 375 degrees F. Place baking pan (no glassware) on stove top, heat slightly to melt enough of the shortening to cover bottom about 1/8" DO NOT CONTINUE TO HEAT PAN! Place chicken thighs side by side, skin side up in pan Brush top of each piece of chicken with some of the melted shortening Sprinkle a small amount of lemon juice over entire contents of pan Sprinkle a small amount of lemon pepper on top of each chicken piece Repeat same step again, but using the garlic salt Now cover each piece with small amount of oregano (amount used, depending on your taste) Place approx 1/8" pat of butter on each piece Bake uncovered in a 375 degree F oven for 45-50 minutes Remove pan from oven--turn on broiler--place in broiler and broil only long enough to make top of each piece be nice and crispy (this step is fairly fast, so do not leave chicken alone for very long--check frequently!) NOTE: I have found solid-Crisco shortening to give a much better taste to this recipe than most liquid veg oils NOTE: Using a skinless thigh (to reduce fat) will greatly degrade the final taste and results for this recipe. NOTE: Chicken legs may also be used in combination with the thighs for this recipe.
Combine chocolate, butter and corn syrup in a heatproof medium bowl. Place in a skillet of barely simmering water. Stir frequently, until almost completely melted. Remove bowl from skillet and stir until mixture is smooth. Do not whisk or beat the glaze. Let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp). You may also use microwave for the melting step (as I did), just mix the ingredients in a microwave-safe bowl. Nuke the mixture at LOW power for approx 20 sec, remove bowl, stir gently. Repeat until chocolate has melted and mixture is smooth. The first layer of glaze- Spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp). Be sure to smooth rough surfaces and fill in any cracks. Be careful not to get any crumbs into the bowl of glaze. This is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze. The final glaze- Rewarm the glaze in microwave/double boiler for a few seconds. Stir gently until smooth. Do not overheat; glaze should be 90F for it to dry to a shiny finish. If necessary, cool to proper temperature. Once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins. NOTE: Do no re-spread glaze once it has set, or it will have marks and dull streaks.
Combine the first three ingredients and pack the mixture into a buttered 8 inch square pan. Bake at 350 degrees for 15 minutes. Combine ALL remaining ingredients and pour over baked layer. Return to oven and bake 30 minutes longer. Cool completely and cut into squares.
In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight. Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes. Stir in apple juice, cream, salt and pepper; heat through.
Place mayo, sour cream, spicy brown mustard, raspberry vinaigrette, poppy seeds, lime juice, salt and pepper in a bowl and mix well. In a separate bowl combine the chicken, celery, dried cherries, sunflower seeds and parsley. Pour mayo mixture over the ingredients and mix. Gently stir in the avocados making sure not to mash them. NOTE: You may use non or low fat mayo and sour cream for a lighter version.
Preheat oven to 350°F. Saute bacon in a saute pan over medium heat until crisp, 8-10 minutes. Drain on paper towel-lined plates; pour off all but 2 T drippings. Prepare tomatoes while bacon is sauteing, cutting off and reserving the tops. Scoop out the pulp with a melon baller or grapefruit spoon, leaving a 1/2-inch thick wall of flesh inside tomato. Transfer the pulp to a colander, and invert the tomatoes on a plate to drain while making the filling. Heat the 2 T drippings in the same pan over medium heat. Add the onion and garlic and sweat 3-4 minutes, or until tender. Stir in the corn, cook 3-5 minutes, then add spinach; saute until it wilts, it wilts quickly and will fit in saute pan. Off heat, toss the corn-spinach mixture with the cornbread, tomato pulp, 1/2 cup Parmesan, basil, reserved bacon, salt and pepper. Fill tomatoes with a generous 1/2 cup of stuffing mixture; don't pack it in or the tomatoes may split. (Amount will vary depending on their size) and arrange in a 7x11-inch baking dish. Sprinkle the tomatoes with remaining Parmesan and replace tomato tops. Bake 15-20 minutes or until heated through and tomatoes are tender.
Cook pasta according to package directions. Meanwhile, in a Dutch oven cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce and simmer uncovered for 10-15 minutes or until slightly thickened. Add the spinach; cook for 1-2 minutes or until the spinach is wilted. Drain the pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Serve the desired amount. Cool leftovers before placing in a freezer container. Cover and freeze for up to 3 months. TO USE FROZEN PENNE BEEF: Thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.
Combine first 5 ingredients, stirring until sugar dissolves; set aside. Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally. Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; saute 3 minutes. Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage leaf.
Preheat the oven to 350*F. Mix the ground beef, crackers, milk, onion, mushrooms or green pepper, parsley, salt, sage, black pepper and eggs. Shape the mixture into an 8x4 inch loaf and place in a shallow baking pan. (I have one of those 2 piece meatloaf pans where the grease drips to the bottom and I love it!). Bake for approximately 1 hour or until the internal temperature reaches 170*F. In a small bowl, combine the brown sugar, lemon juice and mustard. Spread over the meatloaf and return to the oven for 10 minutes.
Mix all ingredients except preserves. Knead into dough, roll out and cut with biscuit cutter, making a round circle. Place slightly less than a teaspoon of preserves in each cut shape. Fold and crimp edges together with fork. Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes. After baking, roll in confectioners' sugar.
Remove the stems from the mushroom but save for stuffing. Finely chop your vegetables and mushroom stems. Cook sausage adding the vegetables and mushroom stems when sausage is almost done. Make sure you break up your sausage finely. Drain grease and allow to cool a few minutes. Crush your crackers (it's easier to do while still in the wrapper) and add to sausage mixture along with 1 egg and seasoning. Pack as much of the stuffing into the mushroom cap as will fit. Finally, dip the bottom of the mushroom into melted butter and grill until hot. Amazing outcome. The absolute best outdoor appetizer.
Combine chicken and water in large pot. Bring to a boil. Skimm off any scum that rises to the top. Reduce heat to med/low; cover and simmer 15 minutes. Add onion, salt, thyme, bay leaf, garlic and peppercorns. Simmer covered for additional 35 to 45 minutes or until chicken falls off the bone. Remove chicken, bay leaf and peppercorns from broth; cool. Remove chicken from bones; cut into bite size pieces. Skim fat from broth. You may want to put broth into the fridge for several hours or overnight. It is easier to remove the fat. Bring broth to a boil. Stir in chicken pieces, celery, carrots and rice - I add a little more onion too. Reduce heat; cover and simmer for 30 minutes or until veggies/rice are tender. I add the peas for the last 10 minutes. If you are using noodles instead of rice, add uncooked noodles at this stage. Add parsley or green onion if desired.
Combine caremel corn, peanuts, pretzel twists and chocolate peices on large rimmed baking sheet. Drizzle with melted chocolate. Cool until set; break into pieces.
Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate. Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached. Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side. Serve and enjoy.
Cook bacon in skillet until browned. Remove bacon. Coat beef with flour and brown on all sides in canola oil. Combine steak, bacon drippings, seasoning, garlic bouillon, and wine in slow cooker. Cover. Cook on LOW 6-8 hours. Add mushrooms. Dissolve corn starch in water. Add to slow cooker. Cover. Cook on HIGH for 15 minutes. Serve over noodles.
To make dressing: In a blender or food processor, puree the oils, peanut butter, vinegar, lime juice, soy sauce, honey, garlic, ginger, and chili powder. To make the salad: Cut up chicken into small bite size pieces. Mix the ingredients. Just before serving, toss the salad with the dressing. I use Mongolian Fire Oil and Hot Chili Sesame Oil over the top with chopped peanuts. Yummmmmmyyyyy! Nutrition per serving: 348 calories; 37 g protein; 15 g carbohydrates; 16 g fat (3 g saturated; 7 g monounsaturated); 83 mg cholesterol; 4 g fiber; 628 mg sodium.
1.Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. 2 .Let cool completely. Ladle the chutney into clean jars and refrigerate. Tip:. 1.Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage. 2. Put it in boiling bath water for 10 minutes. cool and store.
For Rolls: Heat oven to 375°F Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve. Stir Bisquick, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan. Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls. For Glaze: Stir together powdered sugar and milk until smooth.
Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake very hard for 30 seconds and strain into a small wineglass.