HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine lemon juice, 1 T lemon zest and olive oil. Remove 2 T lemon juice mixture and stir in pepperoncini; set aside. Place remaining mixture into zip-top bag and add chicken. Seal and refrigerate 30 minutes. Place bread crumbs, cheese, parsley, and remaining 2 T lemon zest and garlic cloves in a shallow dish. Remove chicken breasts from marinade and cut into 1 inch thick slices. Place chicken in crumb mixture, coating well. Carefully thread chicken onto metal skewers. Grill over medium high for 9-12 minutes or until internal temperature registers 170°F, turning once. Place on a serving platter and drizzle with pepperoncini mixture.
Mix together brown sugar, margarine, white corn syrup, cream of tartar, and salt. Bring to a boil for 3 minutes stirring often. Remove from heat. Add baking soda and stir well until settles. Pour over walnuts and stir until well coated. Pour into a large pan. Bake at 200 degrees for 1 1/2 hours, stirring every 15 minutes.
Preheat oven to 400°F Pat chicken dry and rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie legs together. Heat oil in large ovenproof skillet. Add chicken, breast side up. Add remaining lemon juice to skillet. Baste chicken withpan juices. Transfer to oven, and bake until juices run clear. Baste occasionally. Roast about 1 hour -- .
Preheat oven to 400°F. Dissolve the soda in a litle tepid water mixd with some of the buttermilk. Add the beaten eggs with the soda mixture and enough buttermilk to the flour to give a fairly soft consistency. Bake in a greased cake tin at 400 F for about 1 1/2 hours.
unwrap ham and place in a large dutch oven. pour beer over the ham, making sure that ham is covered. cook on medium heat for 2 to 4 hours or until tender, may need to turn the ham to help the flavor of the beer get cooked into the ham.
Combine shallots, butter, vinegar, thyme salt and rind, stirring well with a whisk. Preheat oven to 450 degrees. Snap off woody ends of asparagus. Arrange spears in a single layer on a shallow baking pan coated with cooking spray. Cover with foil and bake for 5 minutes. Uncover and bake an additional 10 minutes or until asparagus is crisp tender. Pour butter mixture over asparagus, tossing gently to coat. Serve immediately.
In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined. With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Serve with greens, on any type of Mexican salad, or use as a marinade.
Brown and break up the ground beef in a large skillet and continue cooking until the meat is no longer pink.Then add the diced green pepper and onion to the cooked beef and continue cooking for a few more minutes. Add the Worcestershire sauce, soy sauce and ketchup and turn down heat to a low simmer for 15 minutes. Add a little water, if needed, to keep the mixture just moist but, not soupy. Serve with some mayo on low carb bread or wrapped in a low carb tortilla or a lettuce leaf or over a tossed green salad. Enjoy!
Brown sausage in large skillet over medium heat until no longer pink, stirring to separate meat. Drain sausage on paper towels, set aside. Wipe skillet with paper towels to remove grease. Melt butter in same skillet over medium high heat until foamy. Cook and stir onions and garlic in butter for 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning, cook 1 minute more. Combine cornbread crumbs, sausage and onion mixture in large bowl. Drizzle 1 1/4 cups broth over stuffing. Toss lightly until evenly moistened. Transfer to 3 quart casserole. Preheat oven to 350 degree. Bake for 45 minutes or until heated through. For drier stuffing, uncover during last 15 minutes of baking.
Preheat oven to 350°F. Grease a medium casserole dish. In a large saucepan, bring water to a boil over high heat, then reduce to low heat. In a small bowl, combine the next 6 ingredients, then whisk the mixture into the hot water. Cook, stirring constantly, until mixture thickens and bubbles, about 5 minutes. Stir in butter. In a small bowl, whisk egg yolks. Then, whisk half-and-half mixture, a little at a time, into the egg yolks. Whisk egg yolk mixture into the saucepan. Cook over low heat, stirring constantly, until mixture bubbles again, about 2 minutes, then remove from heat. In a large bowl, whisk egg whites until stiff peaks form. Fold egg whites into half-and-half mixture. Try to use a rubber spatula to do this, and fold until just blended. Pour mixture into prepared casserole dish, and bake until golden brown,about 40 minutes. A knife inserted into center should come out clean.
Place roast in a large saucepan with a tight-fitting lid. Cover roast with water and simmer on low for 30 minutes. Increase heat to medium/high and brown roast on all sides. Once the water has boiled away and the roast is browned, add beef broth, vinegar, chili powder and cumin. Cover tightly, reduce heat to low and simmer for 1 1/2 to 2 hours or until beef falls apart. Shred the beef. Place shredded beef back into saucepan with all the juices and cool to room temperature. In a large skillet, saute onion util soft. Mix in flour and green chilies. Stir for 2 minutes to cook off the flour taste. Stir in sour cream and 2 cups of the Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is melted and mixed thoroughly. Set aside and let cool. In a large heavy skillet, heat the olive oil. Fry the tortillas in the hot oil for 30 seconds on each side. Drain on paper towels. Preheat oven to 375 degrees. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with the same amount of the beef mixture (yes, this will be juicy and messy). Roll up and place seam side down in baking dish. Repeat for each tortilla, until you are out of filling. Sprinkle with remaining Monterey Jack cheese. Bake in pre-heated oven for 30 minutes or until cheese is melted and bubbling. **Note: If you prefer a milder dish, omit the 4 ounce can of jalapeno peppers and replace it with another can of diced green chilies. I serve each enchilada on a bed of shredded lettuce sprinkled with diced tomatoes. I top each enchilada with a dollup of sour cream and serve with a side of salsa.
Preheat oven to 375 degrees F. Grease cookie sheets. Sift together flours, ginger, cloves, cinnamon, salt, and baking soda into a large mixing bowl; mix well. In another bowl, beat together oil, eggs, molasses, honey, and brown sugar until frothy; stir into flour mixture, mixing until batter forms. Drop by teaspoonfuls onto greased baking sheets far apart, as cookies will spread; bake at 375 degrees F. for 5-7 minutes or until cookies are firm and lightly brown. Watch closely to ensure that they don't scorch. Remove from sheets with spatula and cool on wire racks.
Beat eggs, then add and beat together salt, sugar, oil and milk. Add sifted flour to beaten mixture, turn out on lightly floured board and knead for 10 minutes until smooth. (Add a little water if necessary). Roll out small sections of dough to paper thin circles or squares. For ears, pleat in one side of a circular piece- for bows pleat in the center of a rectangular piece. (You can make these up to a foot in diameter- whatever your pan will accommodate.) Heat fat in a large shallow pan, and fry ears a few at a time until lightly brown, turning once. Remove from fat and drain. Pour dribbles of syrup over pastry and dust at once with generous amounts of powdered sugar, cardamom and pistachio.
Mix the the fruit, honey and ginger in a bowl. Spoon 1/2 cup yogurt into each serving bowl (4 dishes) and top each with 1/2 cup graola, and 3/4 cup fruit mixture, top with 1/2 cup yogurt over the fruit. Garnish with more chopped ginger, if desired. Repeat with remaining bowls.
CUT the nori with scissors into 1" wide strips and then cut them in half so you have a bunch of 1"x4" strips. Keep them dry until you're ready to use them. Place one (shiny side down) on a dry surface and place a piece of bell pepper across it near the bottom so it forms an upside-down crucifix (this is not an antichrist meal, it just works best like this)then pile on the avocado, sun-dried tomato, pickled ginger, or what-have-you in the same fashion. Stick a SMALL chunk of jalepeno in there somewhere. Place a small sprig of cilantro (this is VERY important) so that it may stick out once it's rolled up. Now just tightly roll it up away from you and seal it with a nama shoyu moistened finger and place on a platter seam down.
In a large heavy stockpot heat olive oil over medium heat. Add chopped onion and saute for approximately 15 minutes, stirring often (let onions carmelize a bit). Add chicken broth, dry ranch dressing mix, garlic, celery, carrots, mushrooms, white wine, basil, oregano, salt, white, red & black pepper. In a seperate heavy saucepan melt butter and add flour, stirring until smooth. Bring to a simmer over medium heat and stir constantly for 5 minutes (do not brown). Remove roux from fire and slowly stir into broth/vegetable mixture. Cover stockpot and simmer for 30 minutes. Add cooked turky & tortellini and simmer covered for 5 minutes.
In large heat-resistant bowl, dissolve gelating in boiling water. With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping. Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.
Melt butter in skillet. Add apples that have been sliced or chopped. Peel if desired but prettier with the skin. Add remaining ingredients and cook on medium until apples are as soft as you would like them. Really pretty when you use a mixture of red and green apples. Looks great at Christmas too.
Melt butter in a pot and add flour. Fry it until becoming brownish than add water and make creamy liquid. Add some water and when boils add all green peas, parsley leaves, salt, and thyme. Add water just to cover peas and cook abut 30 minutes or peas become soft.
Place all ingredients ,except the brown sugar into a saucepan over medium high heat Cover and rapidly simmer for 15 minutes. Add the brown sugar to the pan and cook, uncovered for an hour or until the onions are soft and the syrup has thickened. Pour into sterilised jars and seal immediately. Serve on sandwiches, with roasted vegetables or meat. Can be kept sealed for up to 1 year. Once opened, store in the refrigerator for up to 8 weeks.
Heat oven to 400 degrees F. Coat 12 standard-size muffin-pan cups with nonstick cooking spray. Mix flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Make well in center. Stir together buttermilk, applesauce, egg whites and canola oil in a small bowl. Pour buttermilk mixture into well of dry ingredients. Stir just until evenly moistened. Do not over mix. Gently fold in apple and raisins. Divide batter evenly among 12 muffin cups. Bake in 400 degree F oven for 25 minutes or until wooden pick inserted in centers of muffins comes out clean. Turn muffins out onto wire rack to cool.
In small skillet saute peppers with olive oil; drain. In sauce pan add water and bring to boil. Add taco seasoning, rice and peppers; cover 5 minutes. Enjoy.
Combine first 6 ingredients in a large bowl; stir with a whisk. Add arugula and pears to bowl; toss to coat. Place about 1 1/2 cups salad on each of 4 plates; sprinkle each serving with 1 tablespoon walnuts.
Preheat the oven to 400°F. Mash the potatoes. Half of the flour plus the yeast are put into one cup of hot water and then poured over the potatoes. The composition is mixed well (~30 minutes). The dough is kneaded with more flour and allowed to rise in a warm place (under a blanket or in an oven on warm) for 2 hours. To the risen bread is added the rest of the flour and the salt dissolved in hot water and is kneaded vigorously for 30 minutes or until the dough does not stick to the hand anymore. The dough is allowed to rise again for 50 minutes the dough can be cut or placed in the form of choice. Make sure to rub a bit of oil or butter on the bread pans so the dough does not stick. Let the bread rise for another 30 minutes inside the bread pans. Bake for 30 minutes.
Place half the milk, the egg, wholemeal flour and seasoning to taste in a bowl and whisk until smooth. Heat 1/2 x teaspoon oil in a small frying pan and pour in sufficient batter to coat the base of the pan when tipped gently. Cook until golden, then turn over and cook the other side. Repeat with the remaining oil (as needed) and batter to make approximately 8 pancakes. Preheat the oven to 190°C, 375°F, gas mark 5. Heat half the butter in a saucepan and add the onion and mushrooms. Fry gently for 2-3 minutes, then add the spinach and cheese along with some seasoning to taste. Cook for a further minute. Divide the filling between the pancakes, reserving any excess liquid, roll them up and arrange in a greased ovenproof dish. Heat the remaining butter and stir in the plain flour. Gradually add the remaining milk and any reserved liquid and cook over a medium heat for 2 minutes, until smooth and thickened. Add seasoning, to taste, and pour the sauce over the pancakes. Cover the dish with foil and place in the oven for 20 minutes. Sprinkle with freshly chopped parsley before serving.
Preheat oven to 375 degrees. Stir flour with baking soda and salt, set aside. In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into wet mixture. Stir in nuts and chocolate chips. Drop tablespoon of dough per cookie onto ungreased cookie sheets. Bake at 375 degrees for 9-11 minutes or until golden brown.
Set your oven to 350. While it is heating up place a piece of parchment big enough for your fish on a cookie sheet. Place the fish on the parchment and then slice your butter into small pads and place on fish. Slice the lemon and place a 2-3 plices on fish and then lay dill on top. close up the parchment and place in oven. Cook for 25-30 minutes.
Add sausage to a deep large nonstick skillet over medium-high heat; cook, stirring frequently, breaking the sausage into bite-size pieces. Add in the chopped onion; cook/stir for a couple of minutes. Add in the chopped bell pepper and garlic; continue to cook, stirring often, until the sausage is no longer pink, about 10 minutes. Remove pan from heat; transfer meat/vegetables to a colander and drain well. Return sausage/vegetable mixture back to skillet over high heat; add in wine. Add in spaghetti sauce, sugar, and pepper; stir well. Bring the mixture to a boil; decrease heat to low, and simmer 5 minutes or until ready to serve. Serve over hot, drained, pasta; sprinkle with grated Parmesan cheese.
layer onions, beef, onions, drizzle with oil, refrigerate overnight. heat oil to bubbly, keep hot over sterno, dip beef in oil until cooked to your liking. for horseradish sauce, mix all ingredients, refrigerate. for garlic butter, mix all ingredients, refrigerate. for bernaise sauce: combine vinegar, water and pepper in double boiler. add egg yolks, stir constantly. slowly add butter, stirring as it thickens. add lemon juice, tarragon, salt& pepper- if sauce is too thick add a drop of water.
scrub the potatoes clean and trim away any rough spots. cut in half potatoes that are larger than a walnut. Salt the potatoes lightly and steam them for about 15 minutes, or till tender. Let them cool. Wash and trim the beans and steam them for 5-7 minutes, till tender crisp. Let them cool. If you have slender, thin skinned cucumbers, wash them, trim the ends and slice the 1/8 inch thick. If you can only find the thicker skinned cucumbers, you will need to peel them, halve them lengthwise and scrape out the seeds before slicing. Combine potatoes, green beans, sliced cucumbers, dill, red onion in a large bowl. whisk together the olive oil, lemon juice, salt, sugar, dijon mustard and a dash of pepper. pour the dressing over the vegetables and toss together gently but thoroughly. try not to break up the potatoes. allow the salad to rest in the refrigerator for an hour or so, then taste, and correct seasonings with more salt, pepper, lemon juice, etc, as needed.
Set oven to 350°F. Lighly grease a large baking sheet. In a small bowl combine the mayonnaise, Parmesan cheese, Dijon mustard, brown mustard and oregano; mix well to combine then season with salt and pepper to taste (I use seasoned salt for this). Using a spoon top each tomato slice with a small amount of mayo mixture. Sprinkle each slice with mozzarella cheese, then sprinkle with chopped parsley. Bake for about 10-15 minutes or until golden brown.
You will need clean unpainted wooden broomstick handles or any wooden handles for this recipe. Butter your broomstick handle. Stir milk into pudding mix and blend well. Take one of the crescent rolls and drape over the top of the handle, work it around the handled then square together so there are no holes. Take this to your campfire over the hot coals (no flames, please) and rotate continuously until browned; when crescent roll slides up and down easily, it is done. Remove crescent roll with paper towel (it will be hot, be careful). Spoon in pudding, or use any other filling you like. Repeat with each crescent roll.
---AboutFresh Oysters--- If using fresh oysters, make sure they snap closed when touched (if they are open), otherwise discard. It is handy to use a shucking knife and gloves. If you do not have shucking gloves, drape a towel over your palm (those shells can be sharp!). Hold the oyster firmly in one hand, shucking knife in the other. Slip the knife blade between the top and bottom of the shell near the hinge on the back. Run the knife all the way around until you get to the other side (be careful, this is more easily said than done!). Using a twisting motion with the knife, pry the top and bottom shells apart- be gentle so you don't lose the liquor. Cut the oyster free from its shell; there's a little tough knob on the underside you'll have to sever. Place the oyster and its liquor into a bowl and repeat with the remaining oysters. Note: if you were serving them on the half-shell, you would just leave them in the shell and place them on a platter with some crushed ice. ---Forthe Stew--- In your soup pot, saute the onion and celery in the mixture of butter and oil until the onion is translucent. Add the wine and cook for 3-4 minutes. Add the stock and season to taste with salt and pepper. Turn heat to low, and simmer, covered, for about 15 minutes. Stir in the half and half and heat through for about 5 minutes. Add the oysters with their liquor and cook until the oysters have just plumped up and their edges have curled (no more than 3 minutes). Add the minced rosemary and check for seasoning. Serve warm, garnished with sprigs of rosemary, if desired.
Prepare sauce: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened. Heat 2 TBSP oil in a wok or large skillet. Add garlic and onion; saute until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fry 2 to 3 minutes, adding more oil if needed. Stir in bean sprouts; keep warm. Keep wrappers covered until used. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold end of wrapper over stem-end of lettuce. Roll wrapper and filling, with some of the lettuce and filling extending from open end of wrapper. In wok or skillet, heat about 1" of peanut oil to 375°F. Fry lumpia, 2 or 3 at a time, until golden brown, turning frequently. Drain lumpia on paper towels. Arrange filled wrappers on a platter. Serve with Lumpia Sauce.
Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter) from top and discard solids.
Place the basil, garlic, mint, salt, pepper, and oregano in a mortar and pulverize until mixture turns into a paste. Place the paste in a glass jar and add the olive oil, lemon juice, and vinegar. Refrigerate. Before using, bring to room temperature and shake well. The sauce will hold in the refrigerator for two weeks. Lightly coat the chicken breasts with herb garlic sauce on both sides, season with sal and pepper to taste and place on hot grill. Cook until done, coat whit herb garlic sauce mixture. Serve.
Preheat grill to medium-high (a Foreman works great). Cook sausage over medium-high heat in large saucepan until just brown. Add rice, cook 1 minute. Add broth, bring to boil. Reduce heat to simmer and cover for 20 minutes or until rice is tender. Fluff with fork before serving. Toast pecans in small saucepan for 3-4 minutes over medium heat, stirring occasionally, remove and set aside in small cup. Add sugar and water into the small saucepan and bowl until reduced in half, about 5 minutes. Add pecans and cook 1-2 minutes. Remove from heat and whisk in apple juice and butter, sauce will thicken upon standing. Mix oil, paprika, thyme, salt, and pepper to form paste. Spread on both sides of fish. Grill fish for 3 minutes per side (or 3-4 total minutes using a Foreman grill).
Preheat oven to 350°. Spray round 2" deep casserole or pie plate with nonstick spray. Arrange potatoes evenly in the bottom of the casserole. Sprinkle with cheese, green onions & ham. Combine eggs, milk, salt and pepper over potato mixture. Bake uncovered for 40-45 minutes until center is set and inserted knife comes out clean. Let rest for 5 minutes before slicing.
Sprinkle chicken with salt and pepper. Melt butter with oil in heavy large pot over medium heat. Working in batches, add chicken to pot and cook until brown on all sides, about 8 minutes total. Transfer chicken to bowl. Reduce heat to medium-low. Add onion and garlic to pot; saute until tender and pale golden, about 8 minutes. Stir in 3/4 cup dry white wine. Return chicken and any juices to the pot. Reduce heat to low. Cover and simmer 15 minutes. Uncover and simmer until chicken is cooked through, about 15 minutes. Stir in vin santo. Sprinkle with parsley.
Preheat oven to 350 degrees. Combine eggs, cake mix, oil, nuts (if using) and whiskey in batter bowl and mix well. Chill dough overnight, or at least 3 hours. Form into small balls (about 1-2 tablespoons each) and roll in powdered sugar. Place cookies on ungreased baking sheet and bake for 10-15 minutes, until almost no indentation remains when touched. They will be soft when taken from the oven, but will crispen when cooled. Bake for closer to 10 minutes if you like a softer cookie, closer to 15 for crispy ones! If you want, sprinkle with a little more powdered sugar before serving.
cut butter into flour add milk stir until blended. turn out & kneed 5 to 7 times. roll to 1/4 inch thick. punch out 10 3 inch biscuits. spray a pan with the cooking spray and place biscuits in pan touching eachother. bake for 8 minutes on 500°F.
Preheat oven at 400 degrees. Brown ground meat & chopped onions, drain. Begin layering ingredients in a 9x13" dish by starting with the layer of refried beans. Top with all the drained meat and onions. Spread salsa over meat and onions. Sprinkle cheddar cheese to top. Bake at 400 degrees until bubbly. Great with sour cream to finish off.