HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken breasts in a medium-size saucepan and cover with water. Add the bay leaves, cover, and bring to a boil over high heat. Reduce the heat to low and cook for about 20 minutes, or until the chicken turns from translucent to opaque, juices run clear or a meat thermometer reads 170F Preheat oven to 350F. Drain the chicken and cut into cubes. Place the cubed chicken in a large mixing bowl. Add all of the remaining ingredients except the cheese and bread crumbs, and mix well. Spoon the mixture into a greased (sprayed with Pam) 9-by-13-inch baking dish. Sprinkle the cheese evenly over the top and then sprinkle the bread crumbs over the cheese. Bake in the preheated oven, uncovered, for 30 minutes, or until heated through and the cheese is bubbly.
Cut pork into 2 or 3 large chunks and trim extra fat. In large stock pot, saute pork in olive oil until browned on all sides. Sprinkle pork with thyme and garlic; remove to plate. Deglaze pan with white wine, stirring to bring up browned bits; return pork to pot. Add all other ingredients except cabbage. Bring to a boil; lower heat, cover and keep on low boil for about 2 hours or until pork starts to fall apart. This can take longer if pork simmers at a lower temperature. This is a good dish to make on cold winter days; the pork can simmer along for many hours if you'd like to hold it longer. About 15 minutes prior to serving, cut cabbage into large shreds; stir into pot. (If it looks like too much, add half now and stir in more after first addition starts to wilt.) Bring to a boil and cook until cabbage wilts and is soft. This makes a soupy roast, not a thickened gravy. Serve in large bowls with good bread to sop up the au jus. It's even better the second day. This can be made in a crock pot, but needs to be adjusted: use less broth (only a cup or two); transfer everything to a pot when ready to add the cabbage in order to boil it down (hence, "boiled dinner"). You can skip the browning, but the flavor is not as good.
Soak peas, beans, lentils and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently. Wash and chop spinach and add to the aash. Cook for another 10-15 minutes. Fry one spoonful of flour in oil for a few minutes and add to the aash. Stir and cook for a few more minutes.
Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper. Heat the oil in a 20cm-diameter non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill and cut the frittata into 8 wedges and place on serving plates. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.
In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth. Stir in potato, onion, ham, evaporated milk, and pepper. Bring to boiling, decrease heat. Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning. Dumplings-in a medium bowl, stir together the flour, baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil. Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened. Using rounded teaspoonfuls, drop dumping dough onto hot soup. Return to boiling, decrease heat. Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean. If desired, sprinkle with fresh snipped parsley.
Crush 18 cookies; mix with butter; press into bottom of an ungreased 9x9 dish. Beat cream cheese, peanut butter and 1 cup powdered sugar until creamy. Stir in half the whipped topping; spread over crust. Sprinkle with the chopped peanut butter cups. In second bowl, beat milk, pudding mix and the rest of the powdered sugar on low for 2 minutes. Fold in remaining whipped topping. Spread over the peanut butter cups. Crush the 4 remaining Oreos; sprinkle on top. Cover and refrigerate for 4 hours.
In a non-reactive saucepan, combine the cranberries, wine, balsamic, cinnamon sticks and anise pods. If you're unsure about how sweet the sauce will be, begin with 1/2 cup sugar. The rest may be added later to taste. Use a tea ball or cheesecloth bag to hold the peppercons and cloves. Add to the pot. Bring the berries to boiling then reduce to medium-low. The cranberries will cook completely in 20-30 minutes, bursting and turning deep red. In the last few minutes of cooking, taste for sugar and stir in more as desired. Remove from heat and allow to cool slightly. Remove the spices sticks, pods and the peppercorns. Add more wine for a more pronounced Zinfandel taste if desired and adjust the sugar. Store in a clean jar and it will last indefinitely refrigerated.
Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil for the shells. Brown sirloin for the sauce in oil in a large saute pan over medium-high heat. Spoon off fat, add onion, celery, and carrot, and cook until soft, 5 minutes. Stir in tomato paste and garlic; cook 2 minutes, then add wine. Simmer until wine is reduced by half, then stir in tomatoes, milk, salt, basil, oregano, and pepper flakes. Cook 15 minutes, stirring occasionally; finish with mascarpone. Spoon 1/4 cup sauce into each of 8 individual ovenproof casserole dishes (or spread 2 cups sauce in one 3-qt. baking dish). Set dishes aside. Cook shells just until pliable, about 8 minutes (they will finish cooking in the oven). Drain, then plunge into ice water to stop the cooking; drain again and set aside. Combine ricotta , part-skin mozzarella, parmesan, parsley, eggs, and salt in a large bowl; stuff mixture into shells. Arrange shells in the prepared dishes on top of sauce, cut side down. Spoon remaining sauce over shells, top with fresh mozarella, and bake until cheese is melted and sauce is bubbly, 25-30 minutes. Let shells rest 10 minutes before serving.
Heat oven to 375 deg F/ 190 deg Celsius. Place the peppers snugly together in an oven dish. When oven reaches the correct heat, put the peppers in the oven. In the meantime, mix the vinegar, sugar, water and salt in a small pot. Peel and chop the ginger and garlic and add to the pot, also the coarse black pepper and chilli/hot pepper flakes. (You can use fresh hot chillis as well, but remove the seeds first and then chop finely). The potato peeler should have yielded thin blobs of lemon zest without the white pith. Add that to the pot as well. Stir, bring to the boil, and turn off the heat. In the meantime, the peppers in the oven should char and blister lightly on the outside. Turn them with a long-handled fork. When blistered all over, take out and cover with a thick kitchen cloth until cool enough to handle. They will be very soft and cooked, but that also makes them easier to digest! Peel off the thin outer skins, remove the seeds, stem end and ribs, and cut into rough strips. I layered the strips from green to red in a glass bowl which also has a plastic lid for storage. Carefully pour over the marinade (actually just like pickling liquid). Push some of the lemon zest into the pepper mixture, otherwise they all stay on top. Cool, cover, refrigerate, and start using the next day.
Peel and devein shrimp, reserving shells. Cover and chill shrimp. Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add reserved shrimp shells to pan; saute 3 minutes or until shells turn pink. Stir in wine; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid almost evaporates. Stir in 2 cups water, clam juice, and bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside. Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Stir in thyme, salt, pepper, and tomatoes; bring to a simmer. Strain shrimp stock through a colander over Dutch oven; discard solids. Add beans to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; remove from heat. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. Stir in parsley.
Preheat oven to 400°F Grease a standard 12-muffin pan or line with paper cups. Thoroughly mix the flour, baking powder, salt and huckleberries together in a large bowl. Set aside. In another bowl, whisk together eggs, milk or cream, sugar, butter, and vanilla. Add the wet ingredients to the dry and mix together with a few light strokes just until just blended. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Bake for 15 minutes, or until a toothpick inserted in 1 or 2 of the muffins comes out clean. Let cool for a few minutes, and serve warm.
Peel hard-boiled eggs and slice in half lengthwise; place yolks in a bowl. In a separate bowl, mix turmeric and warm water; dip several hard-boiled egg white. In a bowl of beet juice, dip several hard-boiled egg whites. In a bowl of blueberry juice, dip several hard-boiled egg whites. In the bowl with hard-boiled yolks, add and mix mayonnaise and mustard; then add black pepper, salt; mix well. Separate the egg yolk mixture evenly into 2 bowls. In the first bowl, add turmeric and mix. In the second bowl, add beet juice; mix then add beet powder. Remove the newly-colored egg whites from the bowls. Pipe in the newly-colored egg yolks into their original home; mix and match the colors to your preference. Top with chopped red peppers, parsley, and scallion.
In a shallow bowl/pie plate, stir together the first 3 ingredients. Dredge chicken in flour mixture; place on a wire rack; let stand 15 minutes. Dredge chicken in flour again; return to rack. Melt butter with olive oil in a large skillet over medium heat. Cook chicken, in batches, 5 minutes on each side or until golden brown; remove chicken to a plate. Add shallots to the skillet; cook, stirring often, 2 minutes or until golden brown. Add in mushrooms and garlic; cook, stirring often, 10 minutes or until mushrooms are tender. Stir in Champagne and thyme; bring to a boil; stirring to loosen browned bits from the bottom of the pan. Decrease heat, and return chicken to skillet; cover and simmer 10 minutes or until done. Transfer chicken to a serving platter; stir cream into mushroom mixture; cook 5-6 minutes or until thickened; adjust seasoning with salt/pepper to taste. Serve sauce immediately over chicken.
For the Achiote Recado....place annatto seeds and water in small saucepan over high heat; bring to boil, cover, and lower to simmer. Cook about 30 minutes, remove from heat, and leet seeds steep for about 2 hours, or until softened. Drain, then place in food processor with remaining ingredients; Blend until a smooth paste forms. If you would like a spicier recado, add 2-3 habaneros to the processor. Combine pork butt and recado in large ziploc, sealing tightly. Refrigerate, and let marinate for at least two days (but no longer than 5; meat will grow saltier the longer it is kept), turning occasionally. Place a sheet of tin foil in a sturdy pan. Cross banana leaves on top of the foil, and place meat in center. Add any remaining marinade to pork- it is important that the pork stews in its own marinade. Wrap leaves around the meat, covering with more leaves if necessary, to make a neat package. Cover pan with one more layer of foil, to prevent steam from escaping. [NOTE:If you are unable to get banana leaves, simply place the pork in a roasting pan, covering very tightly with tin foil- But the banana leaves look much cooler.] Cook in a 325-degree oven for about four hours, until pork is meltingly tender. Let rest for 30 minutes, then coarsely shred, removing any large fatty pieces. Serve with salsas, pink pickled onions, warm tortillas, and icy cold beer (or tequila, if that's your thing).
Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent. Combine flour, curry powder, sugar, salt, dry mustard and dry ginger. Add to butter & onion mixture. Stir until blended. Slowly whisk in the milk, stirring until smooth. Cook until mixture has thickened, about 5-10 minutes. Stir in the chopped meat. Heat through. Serve over rice.
Preheat oven to 325 degrees. Prepare a 10 x 15 inch baking sheet with a generous coating of cooking spray. In large bowl, stir together oats, brown sugar, wheat germ, coconut, nuts, and both seeds. In a small saucepan, heat canola oil, honey and vanilla until just bubbling. Pour hot mixture over oat mixture and mix thoroughly. Spread granola evenly over prepared baking sheet. Bake for 20 to 30 minutes until coconut is lightly browned - stir granola around at least twice during the cooking time. Remove from oven and add the dried pineapple pieces. Continue to stir up the granola as you allow it to cool a few minutes. Store in airtight container until ready to serve.
Cut bread in half long ways. Cut into serving size pieces 4 or 5 each half. In a bowl mix butter and garlic. Spread on each slice. Sprinkle bread crumbs and cheese. Broil until toasted.
Preheat oven to 350 degrees and spray a 24 cup minimuffin pan with spray or butter lightly. Open the bag of crystallized ginger and pop a few in your mouth for "cooking inspiration". Combine the first seven ingredients in a large bowl. Next cream the butter and sugar, next adding eggs one at a time. Eat some more crystallized ginger (mmnnnn). Add the lime juice, peel and vanilla extract and blend. The mix will appear curdled. Better eat just a few more pieces of the ginger to fuel your energy stores for the last steps. Then add the dry ingredients and the buttermilk in alternating batches, starting with the flour mix. Spoon batter to the top of the cups of the pan and bake 16-18 minutes, or until a toothpick comes out clean. Restrain yourself from "taste testing" half the batch (try to limit to just 4 or 5:), and place them to cool on a rack. In the meantime, cream the cream cheese, butter, lime juice and peel, and vanilla until smooth and whisk in the powdered sugar, beating until the frosting is smooth. Lick the whisk clean and use a clean spatula to spread frosting across the tops of the remaining cooled cupcakes. Take the time to dip a clean finger in the frosting every once in awhile, just to make sure it hasn't changed for some unlikely reason. When done frosting, sprinkle what's left of the crystallized ginger on what's left of the cupcakes that actually have frosting and hide until time to serve. Makes 72, unless recipe is followed exactly including tasting notes.
Brown beef in hot oil. Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms. Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender. Add water chestnuts and pea pods. Blend cornstarch and water; stir in gradually to meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve immediately over rice or noodles. You may leave out the soy sauce, pea pods and water chestnuts, and add 1 Tablespoon Worcestershire sauce instead.
In a large bowl, combine marinade ingredients. Cut beef into thin strips against the grain. Place beef in the marinade and toss well. Set aside. In a medium saucepan, heat ingredients for sauce and bring to a boil. Add 1 tablespoon cornstarch then simmer. Heat a wok with oil. Using a slotted spoon, add beef to wok allowing excess marinade to drain off. Quickly deep fry in wok (3 minutes) then remove to paper towel. Discard marinade. Remove all of the oil except 2 tablespoons oil. Pour sauce into the wok and heat until boiling. Add chopped peppers and stir-fry 30 seconds. Stir in beef, toss well and serve immediately with hot cooked white or brown rice.
Combine eggs and milk in a large bowl. Stir in cheese, onion, pepper and bacon. Pour into a greased 9-in pie plate. Toss potatoes with salt and pepper; sprinkle over egg mixture. Drizzle butter over the potatoes; sprinkle with paprika. Bake at 325 degrees for 40 minuites or until a knife inserted in center comes out clean.
In a large bowl, beat the butter, cream cheese and sugar. Blend well, then add egg yolk, almond extract and orange juice; beat mixture well. Stir together the flour, baking powder and salt. Gradually add to the butter mixture and beat until well blended. Stir in 3 cups of the coconut; cover mixture and chill for 1 hour, or until firm to handle. Unwrap the kisses while chilling and heat oven to 350°. Form dough into 1-inch balls; roll them in remaining coconut. Place them on a ungreased cookie sheet. Bake 10-12 minutes until lightly browned. Remove from the oven and quickly press a kiss into each center. Let cool 1 minute, then transfer to wire rack to cool completely.
In a medium bowl, combine yeast with 1/2 c warm water. Let stand until foamy, about 5 minutes. Add sugar and 3/4 c flour. Stir well and let stand until very foamy, about 30 minutes. In bowl of a stand mixer, combine remaining 2 c flour with shredded cheese, nuts and salt. With paddle attachment, add sponge from first step along with remaining 6 tbsp water and the butter. Work until a dough is formed. Change to dough hook and knead until smooth, about 3 minutes. Line a baking sheet with parchment paper or Silpat. Divide dough into 3 pieces, forming each into a log about 12" long and 3" wide. Place logs on baking sheet about 2" apart. Cover with lightly damp paper towel, then with plastic wrap. Let stand 45 min until risen. Meanwhile, preheat oven to 350°F Remove the plastic wrap and paper towel, and dust logs with Parmesan cheese. Bake about 35 min, until golden, puffed, and interior temperature is 205°F Let cool on baking sheet for 20 minutes. Lower oven temp to 300°F Position 2 racks in lower third and upper third of oven. Transfer logs to cutting board; cut on the bias into 2/3" slices with a serrated knife. Place slices, cut side up, on 2 baking sheets. Bake 45-60 min until golden and crisp. Turn biscotti over halfway through; at the same time, swap sheets upper for lower, and rotate each sheet 180°. When done, transfer to a rack to cool.
Pre-heat the oven to 400°F Fry the finely chopped onion in butter in a pan until soft and golden (but not burnt). Add the bacon and tarragon and cook for another two minutes; then stir in the lemon juice. Place a large piece of buttered kitchen foil in an ovenproof dish, place the salmon fillets on this and cover with the onion and bacon mixture. Fold over the foil and seal to make a parcel. Bake for 15-20 minutes. Serve with a teaspoonful of heavy cream or creme fraiche and fresh vegetables.
Place the whole potatoes in a large pot, cover with water and bring to a boil, cook until JUST tender (do not cook the potatoes until very soft or they will break apart when mixing). Drain and dice the potatoes, then place in a large bowl. Place the eggs in a saucepan and cover with cold water; bring to a boil and boil for 1 minute; cover then remove from heat and let the eggs sit in the water for 20 minutes. Peel eggs and coarsley chop, then place into the bowl with potatoes. Add in celery and green onion; toss gently to combine. In a bowl mix together mayonnaise, sour cream, relish, mustard and seasoned salt, garlic powder and dill (if using) mix until well combined; add to the potato mixture and toss gently to combine. Season with more salt and pepper if desired. Serve warm.
In a medium bowl, combine the peanut butter, soy sauce and water; whisk until completely smooth (if you use crunchy peanut butter, it won't get entirely smooth). Add the vinegar, sesame oil, sugar and cayenne and whisk until thoroughly blended. Add green onions to the noodles, then mix in the sauce; toss to coat well. It is now ready to serve!
Trim breasts of fat. Season chicken with 1 tsp curry powder, salt and pepper. Heat 2 tbsp butter in a skillet on medium heat. Add sugar and apples. Saute until apples soften- about 8 minutes. Remove apples and add remaining 1 tbsp butter to pan. Add chicken breasts and remaining curry powder. Saute for 5 minutes on each side, or until golden. Pour in wine and bring to boil. Reduce liquid until only about 2 tbsps remain. Reduce heat. Add yogurt OR whipping cream. Simmer for 2 minutes. DO NOT LET THE YOGURT BOIL! When sauce is thickened and chicken juices run clear, stir in the apples. Sprinkle with chopped mint. Serves 4.
Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and cook remaining turkey in the pan. Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. Garnish with sage and rosemary leaves.
Mix all ingredients together. Pour into 9x13 pan or casserole dish. Cover with foil. Bake 30 minutes covered. Remove foil and bake an additional 30 minutes.
Cut all veggies 1/4 -1/2 inch thickness (make sure all uniform). In electric skillet melt butter and blend in oil. Crush garlic and brown slightly, add in and. Saute veggies until al dente. Add herbs, salt and pepper to taste. Top with mozzarella until just melted. Serve and enjoy. *** I taste and cook together so measurements for S & P, herbs, and garlic will depend on your taste, diet restrictions and what you are serving with. Can easily be a main meal for vegetarians. Cooking time varies as I do the prep ahead of time and then cook for the dinner.
preheat oven to 350. grease 13x 9 x 2 pan. in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix. mix eggs w/nutmeg in small bowl, add to mix. Place in casserole dish, sprinkle w/breadcrumbs. sprinkle w/parm cheese, bake 45-50 minutes.
Raviolis: Mix together first 10 ingredients in a large bowl and use as filling for your Raviolis (made from the won ton wrappers). Cook in a pot of salted boiling water for 2-3 minutes. Sauce: Melt butter and olive oil in a saute pan over medium heat. Add onion and cook until soft, about 3-4 minutes. Add garlic, cook for 1 more minute. Add cumin, chicken stock, cream, salt, & pepper. Increase heat to high, bring to a boil and reduce to a simmer, cook for an additional 3-4 minutes stirring often. Remove from heat. Serve Raviolis with the cream sauce topped with the walnuts and cilantro. Enjoy!