HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine margarine,sugar ,egg,cocoa and vanilla in bowl. Whip until creamy. Combine dry ingredients and add along with water mixing well. Shape in balls. Wrap in waxed paper and chill 1 hour. Roll out dough to 1/8 inch on lightly floured board. Cut with 2 1/2 inch cookie cutter and place on ungreased cookie sheets. Bake at 350F 8-10 minutes.
Heat butter and olive oil in a deep, heavy skillet. Season the chicken with salt, pepper and rosemary. Toss in flour. When the pan is hot, but not smoking, add the chicken, skin side down. Saute chicken until golden brown on both sides. Remove from pan. Add garlic cloves and saute until light brown. Add white wine and chicken stock. Return chicken to pan. Cover and simmer for 30 minutes. Remove chicken and keep warm, turn heat to high and reduce liquid by 66%. Remove to blender, add cream and puree sauce. Adjust seasoning and serve over chicken.
Cut eggplants lengthways into 1 cm slices; place slices on colander, sprinkle with salt,stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Cook eggplant in batches, in heated oil large pan until softened and browned both sides. Cook onion and half the garlic in the same pan, stirring, until onion softens. Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined. Heat margarine in same pan, add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly, remove from heat. Cut 1 lasagne sheet to cover base of oiled deep 19cm square ovenproof dish; place in position. Top with 1/4 of the eggplant, 1/4 of the leek mixture,1/4 of the tomato mixture and 1/4 of the cheese. Repeat layers 3 times, ending with cheese. Bake, uncovered, in moderately hot oven 50 minutes. Can be made ahead to this stage. Cover, refrigerate until required. Reheat in moderate oven about 50 minutes.
Boil beef stock in a heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Set aside. Season beef with salt and pepper. Melt butter in a heavy large skillet over high heat. Add beef and saute to desired doneness, about 4 minutes for medium. Transfer to a bowl. Heat oil in a heavy large deep skillet over high heat. Add onion, bell peppers and pickles and saute 3 minutes. Remove skillet from heat. Add brandy and ignite with a match. When flames subside, return skillet to heat. Add reduced stock, cream and paprika. Simmer until reduced to sauce consistency, stirring occasionally, 15 minutes. Meanwhile, cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain thoroughly. Add beef, lemon juice and hot pepper sauce to cream sauce. Season with salt and pepper. Stir until heated. Divide fettuccine among plates. Spoon beef and sauce over. Garnish with sour cream and parsley.
Preheat oven to 200°F. combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well. Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs. Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes. To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well. serve crab cakes warm with lemon wedges and dipping sauce.
Combine ingredients down to the dish and cook for 30 minutes on high in the microwave. Remove bay leaves. Divide into two parts, save one part for future use (the next time that you make this recipe). Combine Fish, crabmeat, crawfish, okra, corn and andouille sausage. Cook 40 minutes on 80% power and set aside. Cook the Rice --- with crab boil added here to cut down its loss during cooking. Add the shrimp to the meat and sauce. I use 2 VERY LARGE bowls to mix the ingredients by hand (after they have cooled down). Pour on top of individual servings of rice or mix rice and sauce together. Reheat each serving. NOTE; THE SHRIMP IS NOT COOKED UNTIL THE INDIVIDUAL SERVINGS ARE REHEATED IN THE MICROWAVE (2 to 3 minutes at 80%).
Bake brownies according to package directions in a 9 x 13" pan. Cool. Blend sugar, milk, peppermint extract and 4 tbsp butter until smooth; spread over cooled brownies. Melt chocolate and 3 tbsp butter in microwave (do not overcook, just until melted. I do 12 seconds at a time, stir, 10 more seconds, etc). When chocolate is melted, stir and spread over the peppermint icing. Sprinkle with crushed candy canes if you choose. When chocolate is set, cut into squares.
Preheat oven to 375F. Stir together the first 4 ingredients, then buttermilk. Fold in raspberries and white chocolate chips. Cover and chill for 30 minutes. Turn out onto a well floured surface and pat down to about 3/4 inch thick. Cut into 12-14 triangles, place on lightly greased baking sheet, brush with egg white, and sprinkle with A LOT of sugar. Bake for about 15-20 minutes.
In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.
separate the cabbage into individual leaves (you will want 8 leaves). set aside. cut carrots into matchsticks. slice scallion into 1 inch pieces. mix all other ingredients. add carrots and scallions and set aside. let soak at least half an hour (the time it will take to prepare and cook the chicken) and up to four hours. slice the chicken into thin strips or bite sized pieces. this is most easily done still half frozen. mix all the rest of the chicken ingredients and heat in a wok or skillet. once the oil is hot, add the chicken and cook until browned. mix all the dipping sauce ingredients and heat to a low boil. remove immediately from heat and serve. to serve: place carrots and scallions into each cabbage leaf. top with chicken. roll the leaves around the filling (i leave the heart end alone and fold down the top, and then roll in the sides). serve with small bowls of the dipping sauce.
Steps: Break off stems of the chiles and remove the seeds. Place chiles in pressure cooker. Add beef stock, chicken stock and enough water to cover. Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes. While this is cooking, dice your meat and measure out your spices. Release pressure by running under cold tap water until safe to open cooker. After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid. Add shortening to pressure cooker pan and brown meat. Sprinkle the flour over the meat and stir. The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice. Stir in the chile puree. Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches. Reserve any remaining liquid to use if you want to thin down the chili after it is cooked. Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin. Bring mixture to a boil and cover the pressure cooker. Cover and pressure cook for 30 minutes. Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile). Return to a boil. Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips. The pressure cooker will meld the flavors and tenderize the meat. Refrigerate any remaining servings.
Preheat oven to 170C (150C fan forced). Arrange rosemary across base of a large roasting pan and sprinkle with half the oregano, turn and sprinkle with remaining oregano. Arrange shanks in a single layer, in pan and add garlic and season with salt and pepper. Pour white wine (or sherry) and stock into pan and cover pan with foil and bake for 1 hour and then remove from oven and turn shanks and re-cover and bake for 1 hour 20 minutes or until tender. Remove shanks from pan and skim fat from pan juices and serve pan juices drizzled over the shanks.
Preheat oven to 350 degrees. For pie filling: Combine all filling ingredients except pecans and mix well. Fold in chopped pecans;spoon filling into unbaked pastry shell. Bake at 350 degrees 50 to 55 minutes. During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning. During last 10 minutes of baking, remove pie from oven; spread crunch topping evenly over top. Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown. For Topping: Combine sugar, butter and honey in medium saucepan. Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir constantly. Add pecan halves. Stir until pecans are well coated.
Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients. Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired. Note: For a puffier pudding, refrigerate several hours or overnight before baking.).
Wash and cut the fruit into small chunks. You do not need to peel the fruit, just wash and chunk. Place the cut fruit pieces into a large cooler (we buy the Styrofoam disposable coolers with the lid). Pour the full contents of the red wine and rum over the fresh fruit, mixing and stirring. Cover the cooler and let sit for at least 24 hours in a dark cool place. (This is the hard part.). Serve the mixture by spooning out with a ladle into cups with the fruit and liquid. Can be poured over ice, but is equally as good straight from the cooler.
Cook pasta according to pkg directions and drain. Place spinach on paper towel and squeeze until barely moist. Add oil to a large non stick skillet and place over medium heat until hot. Add onion and garlic and saute until tender. Add chicken and cook until it loses its pink colour, stirring constantly. Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat. Simmer 5 minutes, uncovered stirring occasionally. Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well. Spoon into 13 X 9 baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup parmesan cheese over the top. Bake at 350° for 20 minutes. Makes 8 servings.
mix all ingredients together except the blueberries.pour half the batter into a greased bundt pan.sprinkle half the blueberries over the batter and swirl in with a fork. Add remaining batter over top and once again sprinkjle remaining blueberries and twirl in with a fork.Oven should be at 375 degrees.Let bake for one hour or until knife inserted comes out clean.
Clean chicken (leave skins on). Combine scallions, thyme, garlic and pepper together in a blender or pound with a mallet until combined. Add mixed seasoning to chicken along with jerk seasoning and let sit for 15-20 minutes to marinate. Combine flour and baking powder together in a bowl. Add cooking oil to a hot skillet (medium fire). Coat chicken in flour mixture until fully covered. Add chicken pieces to hot oil (medium fire) turn chicken pieces until golden brown.Remove and set to cool. Sauce/Chicken dip. Mix together tomato paste, red stripe, brown sugar and browning in a bowl. Dip fried chicken in sauce until fully coated and serve.
Fry the onions for five minutes. Add the celery for two minutes, add the mushrooms and then the garlic and fry gently for a further 5 minutes. add in the fake ground mincemeat anc cook for a couple of minute. Add the broth and simmer gently and then add the plum tomatoes. Squish them a bit so they are not all whole but crushed. Add the tomato paste, the herbs and stock cubes. Bring to the boil and simmer gently for 5 - ten minutes. Preheat your oven to gas mark 7. Place your lasagne sheets in dish. Add a little olive oil and some boiling water to cover and let the pasta soak for ten minutes. Add the gravy granules to the veggie bolognaise, frying in the pan (which should thicken it slightly). Tip the water away from the pasta and begin layering the tomato bologanise with the pasta starting with sauce and ending with the sauce. In another pan, whisk the soya milk with the cornflour adding a little butter if desired as well as the nutritional yeast, stirring constantly. Bring gently to the boil whereupon it should thicken. Pour this mixture over the layers of tomato sauce and pasta and sprinkle over the fake parmesan; salt and pepper to taste. Bake in the oven at gas mark 7 for 30-35 minutes. Eat it--it's gorgeous.
Wash rice until water runs clear. Drain well. Heat olive oil in a pan and add drained basmati and pine nuts. Stir over medium heat for 5 minutes. Add stock and salt to taste. Check until boiling then reduce heat, cover and simmer 15 minutes and check to gauge when cooked. Turn off heat, place paper towels over rim of pan and replace lid tightly. Leave at least 10 minutes before removing lid. May be left up to 30 minutes without spoiling, depending of course on the quality of the grain. Fluff with fork and serve, or spoon into an oiled mould, press firmly and unmould onto serving dish.
Place shredded eggplant on a paper towel and lightly sprinkle with salt and let sit for 15 minutes. Use another paper towel to press down on it to remove excess moisture. Saute eggplant for 2-3 minutes in margarine, and allow to cool. Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour salt & pepper. In deep frying pan fill with oil about 1/4" deep. Form small patties and fry until golden brown. Drain on paper towels. Enjoy.
Wash peaches, remove seeds and any bad spots- DO NOT PEEL! Chop peaches. Put peaches in pot with water. Cook peaches over medium, simmer until peaches are soft, about 15- 20 minutes depending up on the ripeness of your fruit. Run the peaches through a food mill till all that is left in the mill are the peach skins which you can discard now. You should have about 2 quarts of peach pulp. Mix pulp with sugar and cinnamon. Cook over medium heat until thick enough to round up on a spoon about 30 minutes to an hour (this may also be done in a slow- 250 degree oven but it takes longer). You will need to stir frequently, making sure that it doesn't stick. Place in hot sterilized jars, leaving 1/4" headspace. Adjust lid and rings on jars. Process in a water bath for 10 minutes. Remove to counter and allow to cool.
In a blender combine all ingredients starting with 2 tablespoons sugar. Blend until smooth. Pour into a tall chilled glass. Top with whipped cream and a cherry if desired.
Cut rolls crosswise in half. Mix condiments together (Mustard and Mayonnaise for Turkey, Mayonnaise and Garlic Powder) and spread cut sides of rolls. Cut cheese slices to size. Fill rolls evenly with meat, cheese, lettuce and tomatoes. Secure each sandwich with long wooden toothpick. Stack on large platter. Cover and refrigerate until served.
Mix the bread crumbs and the Parmesan cheese. Pour them onto a large plate. Brush the chicken breasts with melted margarine and press them into the bread crumbs. Place the chicken on a nonstick cookie sheet. Bake at 350 degrees for 20 minutes. Remove from oven and spoon each with 2 tablespoon of spaghetti sauce and sprinkle on grated mozzarella cheese. Bake for 5 more minutes. Serve with spaghetti.
Before you begin cooking dice the onions, mushrooms, and olives. I use a food processor to make the bits extremely tiny but not liquid. Preheat the oven to 375°F. Brown the ground beef and drain off excess grease. Set aside. Melt the butter and saute the onions first for a couple minutes. Add the mushrooms and saute another couple minutes. Add the olives and saute another couple minutes. Add the ground beef back in and the 1/2 cup of mayonnaise. Cook for another couple minutes and turn off flame. Spread out rye bread on a cookie sheet and put a spoonful of the topping on each rye bread square. Top with Swiss cheese. Put in the oven until the rye bread is crispy and the cheese is melted. Enjoy.
In a bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 inches from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade. Serve topped with remaining marinade and garnished with avocado and cilantro.
Cut a thin slice of the top of each tomato. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl. Spoon into tomatoes. Refrigerate until serving.
Layer the potatoes, veggies, and chicken in the slow cooker. Mix the Tabasco into the tomatoes and pour over the top. Cook on low 8-9 hours.
Preheat oven to 400 degrees. - Cut apples into small pieces (for faster cooking time, cut into matchstick-size pieces). - Combine sugar, cut apples, raisins, cinnamon, salt, flour, vanilla, and curry until completely incorporated. (You want to mix until some juice starts to form at the bottom of bowl). - Move mixture to a sauce pan and heat on medium fire, stir constantly as sugar will melt quickly and can burn. (You want to cook until apples are tender and you get a thick brown bubbly mixture on bottom of pan -- this is the good stuff!). - Line an oven-proof bowl or casserole pan with bakers paper, and lay crust inside with edges of crust hanging over the edges. - Pour apple mixture into the pie crust, and carefully (it's hot!) gather the edges of the pie crust to the middle by pinching the ends together. If you did this right, it should look like a little white sack with the opening pinched closed in the middle. - Prick top with fork. - Optional: Glaze top with mixture of one egg white to 1 tbsp milk. - Bake in oven until crust has a golden color.
Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for five minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken a few pieces at a time, and shake to coat. In a large skillet, saute chicken in two tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil. Add the broth, parsley, basil, salt, pepper, and pepper flakes. Stir in the reserved tomatoes and chicken; heat through. Drain spaghetti and add chicken mixture and cheese. Toss to coat. Serve warm.
Place vegetables in roasting dish. Drizzle with olive oil. Roast 200°C for about 45 minutes. Cool. Combine chickpeas and couscous, stir in dressing to taste. Place on large serving platter. Add remaining dressing to cooled vegetables, mix and spoon over couscous. Serve at room temperature with tahini.
Combine the first seven ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally. Make tomato-yogurt sauce per Ice Cool Kitty's directions in Recipe #386313 368313. Prepare BBQ (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise five to ten degrees). Thinly slice into rounds. Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with yogurt sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.
Bring a pot of salted water to boil. Take the leeks and cut off the dark green part - keep the white and light green portion. Also cut off the root part. Preheat oven on broil. Once water is boiling, add leeks and boil for about10-15 minute until soft. Meanwhile - start Sauce (see below). Take out leeks and let cool on a plate. Once slightly cool, remove 1 outer layer, and then slice in half lengthwise. Arrange in a baking dish, pour sauce overtop and broil until leeks are nicely browned - around 10 minute. Sauce: Heat up frozen OJ in a small saucepan until melted. Whisk in Olive oil and balsamic vinegar. Let cool.
Preheat oven to 350°F Beat butter, sugars, cocoa,baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy. Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended. Stir in the chocolate chips, nuts, and raisins. Form balls of dough measuring 1 1/2 - 2 inches in diameter, and place on an ungreased cookie sheet. Flatten the balls slightly with the palm of your hand. Bake for 12-14 minutes (don't overbake or they might be dry). Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
Pour 1 cup (250ml) hot water into a large, deep nonreactive pan, bucket or cooler. Add the molasses and salt and stir until the salt is fully dissolved. Add the peppercorns, lemons, onions, garlic and rosemary. Place the turkey drumsticks in the brine and cover with 8 cups cold water (2 liters). Refrigerate for at least 6 hours (or overnight). Remove the turkey from the brine and dry thoroughly. Season with salt and pepper. Prepare a charcoal or gas grill for indirect cooking. If you are using a charcoal grill, place 10 to 12 charcoal briquettes on only one side of the grill. Heat to 400 degrees F (200 degrees C). Place the turkey drumsticks on the grill on the opposite side of the charcoal. Brush with melted butter and close the lid. Cook, turning the drumsticks and basting with butter every 30 minutes, until a meat thermometer inserted into the thickest part of the thighs registers 160 degrees F (75 degrees C), about 2 hours. Before serving, brush the drumsticks with pureed chipotles.
Put a tablespoon of oil in a medium flameproof casserole and when it is shimmering hot, brown the chicken in the hot oil on both sides. While this is happening, peel the onion, slice it in half and then into thick slices. Peel the garlic and cut into thin slices and cut the chorizo into 1/2 inch slices or small cubes if you bought a chunky one. When the chicken is golden brown on both sides remove it to a plate using a slotted spoon. Then, add the onion, garlic and chorizo to the hot pan and toss these around. If you want to, add a spot more oil, the onion needs to be tinged brown around the edges. Add the sliced peppers and continue cooking for 2-3 minutes. After that, stir in the rice, followed by the wine, the tomatoes, paprika and the chicken broth as soon as it comes up to simmering point, replace the chicken joints and scatter in the olives. Put a lid on and turn the heat to its lowest setting and let it cook very gently without stirring or disturbing it for 30-35 minutes. Serve with a salad or potatoes and steamed greens.
Toast bread. Place a cheese slice on each piece of toast. Arrange sliced pears on cheese. Mix sugar and cinnamon. Sprinkle on pears. Broil 10 minutes or until lightly browned. Serve hot.
Be careful with the wine quantity if you resize down. Also, its good with dried herbs, of course, but far better with fresh garlic cloves and parsley. My wife and I were once in a hurry making a pound of it for a quick Saturday lunch with Italian bread slices and red wine and I didn't take a minute to toast the fennel seeds on the stovetop; big difference. Do yourself a favor and spend the extra 2 or 3 minutes there even if you substitute a tablespoon or so of powdered garlic for the cloves and use the ever handy dried parley flakes.