HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, tomato juice, rice, basil, oregano, and salt in a 2 to 3 qt. saucepan. Bring to a boil, stirring once or twice. Reduce heat and cover. Let simmer, covered, for 15 minutes or until liquid is absorbed. Add the artichokes, red peppers, olives, parsley, lemon juice, and black pepper. Cook 5 minutes more, or until thoroughly heated. Top with cheese.
Heat oil in a 6- to 8-qt. heavy-bottomed pot over medium-high heat. Add half chicken, skin side down, and cook until golden brown, 5 to 7 minutes. Turn over and cook 3 minutes more. Transfer to a plate; repeat with remaining chicken and set aside. Drain all but 2 T. oil from pot and reduce heat to medium. Add onion and saute until golden, 5 to 7 minutes. Add garlic and ginger and cook stirring constantly, for 3 minutes. Add cinnamon, turmeric, coriander, black pepper, cardamom pods, chilies, and salt and stir to combine. Return chicken to pot and add apricots, prunes, 2 cup chicken broth, and parsley sprigs. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer 40 minutes. Take pot off heat and remove parsley sprigs and chilies. Remove skin from chicken. In a covered medium saucepan, bring remaining 2 cups chicken broth to a boil. Turn off heat, stir in couscous, cover, and let sit 5 minutes. Uncover pan and fluff couscous with a fork. Stir in 2 tablespoons minced parsley, pine nuts, and lemon zest and toss to combine. Mound couscous on a platter. Top with chicken thighs and pour sauce over the chicken. Sprinkle with remaining 2 tablespoons parsley.
MARINATE pork chops for four hours in refrigerator, in whisked MARINADE ingredients: 1 cup buttermilk, 2 teaspoons unseasoned meat tenderizer; COVER; TURN chops periodically with tongs during marination. MEASURE all of the BREADING ingredients into the large bowl of a food processor; PROCESS mixture until finely ground. POUR BREADING mixture into a large plastic sealable container or bowl. REMOVE pork chops from MARINADE; RINSE and pat pork chops with paper towel. PLACE 1-2 coated pork chops into sealable container with BREADING using tongs; SEAL container; SHAKE gently until pork chops are thoroughly coated. REMOVE breaded pork chops from container using tongs and place breaded pork chops on a platter; ALLOW pork chops to rest for a few minutes. WARM 1/4'' canola oil and/or bacon drippings slowly in a heavy skillet or electric skillet; RAISE heat to medium. FOR BONELESS PORK CHOPS: ADD breaded pork chops using tongs; FRY for 8 minutes then turn; REDUCE heat to medium-low; LIFT underside of chops carefully using a metal spatula; FRY other side for 8 minutes; REMOVE pork chops and place on a paper-towel lined platter. FOR BONE-IN PORK CHOPS: ADD breaded pork chops using tongs; FRY for 10 minutes; TURN chops carefully using a metal spatula; REDUCE heat to medium-low; FRY other side for 10 additional minutes; REMOVE pork chops and place on a paper-towel lined platter. SERVE and enjoy!
Heat oven to 375* degrees. Have a shallow 2-to-2 1/2 qt. baking dish ready. Filling: Mix salmon, veggies, soup, milk, and spices in baking dish. Add salt and pepper to taste. Cover tightly; bake 30 minutes or until bubbly. Topping: Drop 6 mounds of mashed potatoes near edges of dish. Bake until mashed potatoes are heated through,, about 15 minutes. Enjoy!
Preheat oven to 425 degrees. In the baking dish you are going to use, prepare the sauce/marinade by combining all of the ingredients. NOTE: you can also use a good poultry seasoning that isn't completely ground in place of the rosemary, sage and marjoram since these are usually in this mix. If you use a poultry seasoning, use 1& 1/2 teaspoons. Poke the chicken breasts several times to allow the seasoning to enter the meat through the skin. Put the chicken breasts in sauce, and turn several times to coat thoroughly. Place skin side down (breast down) in a shallow baking dish and cover with foil. Bake the breasts for 15 minutes, and baste the chicken regularly during this time the pan drippings. Remove the foil, flip to breast/skin side up. Continue baking another 20 - 30 minutes OR until the chicken juices run clear. This will help crisp up the skin. Serve the chicken some of the pan juices as a sauce.
Preheat the oven to 300°F Lightly grease two round 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment. In a medium-sized bowl, beat together the butter, sugar, vanilla and almond extract, then beat in the flour. The mixture may seem a little dry at first; keep beating until it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough. Divide the dough in half, and press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin. Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, but it looks nicer pricked with some kind of symmetry. Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes. Remove it from the oven, and immediately turn each shortbread round out onto a clean work surface. Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool. Serve as is, or decorate. Here are a few suggestions: Drizzle with melted caramel; Spread with melted chocolate, and sprinkle with nuts;. Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of jam or preserves. Crumble the reserved cookies, and sprinkle the crumbs lightly over the jam.
Mix oats, flour, sugar and coconut together. Melt syrup and butter together. Mix the bicarb with boiling water and add to butter and syrup mixture. Add this to dry ingredients. Place tablespoonsful of the mixture on a greased oven slide (cookie sheet). Bake at 150 - 160 C (300-325F) for 20 minutes. Good luck.
In a pan, heat a tablespoon olive oil. Add finely sliced onions, fennel and garlic. Cook until the onions and fennel start to soften (get shiny) and add olives, parsley, ground fennel seeds and a pinch of pepper. Rub a pinch of salt into the skin of each fish fillet. Under a hot, preheated grill, grill the fish, skin side up, until skin is crispy. Mix 1 teaspoon pesto with 3 tablespoons olive oil. Serve fish topped with the onion and olive mixture and drizzle with pesto/olive oil. The dish goes well with fries or baked potato and roast vegetables such as roast tomatoes.
In a bowl mix all the ingrediants. make four patties. in a non stick skillet pour a tsp of oil and fry both sides for 10 minutes or until browned.
Oven temperature: 190°C/375°F/Gas Mark 5. Place the oat bran, flour, bicarbonate of soda, cream of tartar and salt in a large bowl and stir to combine. Stir in most of the grated cheese, 2tbsp of the pumpkin seeds and the chopped peppers. Add the olive oil and milk and mix together to form a soft dough. Divide the dough into 6-8 pieces and shape into rough rounds, approx 1inch deep. Place on a baking tray, top each roll with the remaining cheese and pumpkin seeds and bake in a pre-heated oven for approx 20-30 minutes until golden brown and cheese is bubbling. Allow to cool slightly on a wire rack.
Place ricotta in fine sieve set over bowl. Slice tomatoes crosswise into thirds. Place on parchment paper-lined rimmed baking sheet; sprinkle with 2 tbsp (30 mL) of the oil, 1/2 tsp (2 mL) of the salt and pepper. Roast in 450°F (230°C) oven until beginning to brown slightly at edges, about 45 minutes. Meanwhile, in large pot of boiling salted water, boil noodles until tender but firm, about 12 minutes. Drain; chill under cold water and drain again. Set aside. Cut off stem end of escarole to separate leaves. In large pot of boiling water, blanch until tender, about 4 minutes. Drain; chill under cold water. Drain again; using hands, forcefully press out excess moisture. Chop and transfer to bowl. In small nonstick skillet or saucepan, heat remaining oil over medium heat. Add garlic and remaining salt; fry until soft and fragrant, 1 to 2 minutes. Add to escarole along with drained ricotta, half of the Romano cheese, flour, egg and nutmeg; mix thoroughly. In greased 13- x 9-inch (3 L) baking dish, lay 3 noodles. Top with half of the ricotta mixture, spreading to coat evenly. Cover with another layer of noodles; top with half of the tomatoes. Sprinkle tomatoes with half of the oregano and half of the remaining cheese. Repeat layering. Cover with foil; bake in 375°F (190°C) oven for 30 minutes. Uncover and bake for 25 minutes. Let stand for 5 minutes before serving.
Slice the potatoes lengthwise into quarters, then slice each quarter into 1/2 inch thick slices. In a medium pot, add potatoes and fill with enough cold water to cover the potatoes completely. Place on stove over medium high heat, bring to a boil and cook for 8 minutes until potatoes are slightly tender. Strain the potatoes and set aside. In a large saute pan over a medium high heat add olive oil, celery, onion, green pepper and green onions and cook for about 10 minutes, stirring until vegetables soften. Add garlic and cook another minute. Blend in tomato paste, tomato puree, fresh tomatoes, 1 cup water, cayenne and season with salt and pepper to taste. Bring to a boil, reduce heat, and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add parsley, potoatoes and uncooked, shelled, deveined shrimp and continue to cook over low heat for about 7 minutes, just until shrimp turn pink. Taste and adjust seasonings accordingly. Serve hot over rice.
Preheat oven to 350 degrees F. Line baking sheet with aluminum foil. Halve squash and remove seeds and pulp; rinse. Add 1 tablespoon honey, 1/4 teaspoon cinnamon, 1/8 teaspoon allspice, 3/4 teaspoon brown sugar, and a pinch nutmeg to each half. Dot each half with butter and drizzle a tsp. of brandy over top. Cover with aluminum foil and bake at 350 degrees F for 45-90 minutes, or until squash is tender (time depends on size of squash, really).
Add the oil in a heated small sauce pan. Add the shallots and saute for one minute. Add the Orange juice and white wine and reduce by 3/4. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!
Stir all 9 ingredients together in a large bowl. Grease a 3 quart casserole well and pour in mixture. Cover well and bake for 45-60 minutes at 350 degrees. Remove cover and bake for 15 minutes, stir and then bake for 15 minutes more. To make ahead: Assemble early in the day or the night before; Cover and chill; Bake as directed above. To Freeze: Bake as directed; cool completely then label and freeze for up to 2 months; to serve defrost overnight and then bake as directed above.
Coat breast with salt, pepper and cardamom. Heat oil in a pot medium high heat. Brown chicken on both sides and remove setting a side. Will not be completely cooked at this point. Add to pot onion, garlic and carrots saute till tender about 5 minutes adding a touch more oil if needed. Add chiles. Add wine to deglaze and reduce completely. Add tomato paste and stir to coat onion mixture. Cook 3 minutes stirring constantly. Add pumpkin puree stir in and follow with chicken broth. Bring to a boil then reduce heat to simmer. Dice browned chicken and add to pot. Add corn and 2 tablespoon cilantro. Simmer till tortillas are ready. Meanwhile heat inch oil and fry corn tortilla strips in batches. When browned remove to paper towel to drain and season with salt. These are tempting so you may want to fry a couple extra. ;). In bowls place tortilla strips, ladle soup over tortillas. Garnish with additional cilantro, avocados, sour cream and lime slices to be squeezed over soup.
Preheat oven to 350°F. Mix together buttermilk and eggs; set aside. Combine sugar, flour, cornmeal, and salt in a large bowl. Add buttermilk/egg mixture. Stir in vanilla and melted margarine. Pour into unbaked pie crust. Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle". Cool on wire rack for 1 hour.
Dissolve red hots and lemon jello in hot water. Add applesauce and divide into 2 equal parts; put one part in an oiled jello mold or 13x9 pan. Cool until set, keep second half of jello mix at room temperature. Combine remaining ingredients and spread over jello that has set up. Top with room temperture jello mixture; return to refrigerator to set until firm. Unmold or cut in squares. If you use the swirl method, add entire jello mix to 13x9 pan, partially set, then swirl through the cheese mixture and return to refrigerator to set firm.
Preheat oven to 350 degrees. Remove skin from drumsticks. In a large plastic bag (or deep bowl) shake/mix together bread crumbs, parmesan, sesame seeds, salt, pepper, cayenne and onion powder. Melt butter. Brush chicken with melted butter and shake in bag / roll in deep bowl. Place on baking sheets lined with parchment paper for easy clean up. Bake for 30 min at 350 degrees; turn chicken and bake another 5-10 minute You can also broil the last few minutes if you like the chicken really crispy.
Heat the oil in a large skillet over high heat. Season the pork with salt and pepper. Transfer to the skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce the heat to medium-low and cover the skillet. Cook the pork, turning occasionally, until done, 20 to 25 minutes. Remove the pork from the skillet, cover with aluminum foil and let rest for 10 minutes. Reserve the pan juices. To the juices in the skillet, add the mustards, sour cream and any accumulated juices from the resting pork. Whisk over medium heat until heated through. Do not boil. Add water if the sauce is too thick. Slice the pork thinly and serve with the sauce.
Preheat oven to 350 degrees. In a saucepan, combine sugar, water, cream of tartar and butter. Bring to a boil. Add 1 teaspoon of ground cinnamon to the mixture and continue to boil for approximately 4 minutes, stirring constantly. Crush the saltine crackers and put in a 9-inch unbaked pie crust. Pour mixture from saucepan into the pie crust and sprinkle the top with cinnamon. Bake for 40 minutes or until done. Serves 8. Dorothy Nuckols, Indiana
Stir together dry ingredients. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add pumpkin and milk, stirring just until ingredients are moistened and a soft dough forms. If the dough seems very soft, add more flour, a few tablespoons at a time, just until the dough is easy to handle. On a lightly floured surface, roll out dough to a half-inch thick. Using a 2-inch biscuit or cookie cutter in a simple shape of your choice (such as a pumpkin or leaf), dip the cutter into flour, shake off excess and press into biscuit dough. Place biscuits on a lightly greased cookie sheet one-inch apart and bake at 450 degrees F for 8 to 12 minutes or until golden brown. Serve hot with butter and honey or apple butter.
Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary. While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes or until tender. Heat oil in a large saucepan. Add onions and a pinch of salt and saute over medium heat, stirring often until golden, about 10 minutes. Add carrot, garlic and celery and saute for 5-10 minutes. Scoop cooked squash out of shell. Add to onion mixture and mix well, smoothing out any large lumps. Add stock and bring to a boil. Turn down heat and add beans, corn and thyme. Simmer, covered, for 5 minutes, stirring occasionally. Salt and pepper to taste. Serve hot with crusty bread.
In small saucepan or pot, add Mae Ploy, soy sauce, garlic, ginger, Sambal, and lime juice. Stir occasionally, on low heat, to thicken. Coat chicken wings in olive oil, then corn starch. Cook in air fryer for 10 minutes @ 350°, then remove and coat in chili sauce. Put back into air fryer for another 10 minutes @ 350°. Remove wings from fryer into a large bowl. Cover with reserved sauce, then add cilantro, sesame seeds, and green onion. Toss to coat. Enjoy!
Cut potatoes crosswise into 1/4 inch slices. Melt butter in a wide nonstick frying pan or wok over medium high heat. Add potatoes, bell pepper, onion, cumin, coriander, hot chile oil and 3 tablespoons water. Stir-fry gently until potatoes are tinged with brown and tender when pierced (about 15 minutes); do not scorch. Add water, 1 tablespoon at a time, if pan appears dry. Remove pan from heat. Sprinkle potato mixture with chopped cilantro and mix gently. Spoon into a serving bowl, top with sour cream, and garnish with cilantro sprigs. Add salt to taste.
Place pork in marinade, turning often to make sure meat is completely exposed to the mixture. Place meat and marinade into roasting pan in a 475°F oven for 15 minutes. Lower temperature to 325°F and cover with aluminum foil. Cook for 3 hours. Remove meat from roasting pan to a platter and allow it to rest 1/2 hour before slicing and serving. For the Gravy: Dissolve corn starch in water and add the ingredients for the gravy (above) to the juices left in the roasting pan. Heat on stovetop, on medium heat and stir until it thickens. It's ready to serve with stir fried mushrooms, broccoli, red sweet pepper, cauliflower and carrots!
In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs. In another bowl, stir together flour and baking powder. Gradually add to sugar mixture, blending thoroughly,Mix in almonds. Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours. Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets. Place loaves parallel and 4 inches apart,(this make 6 loaves). Bake in a 375 degrees oven for 20 minutes or until lightly browned. Remove loaves from oven and let cool on baking sheets until you can touch them. Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets. Bake 375 degree oven for 15 more minutes or until lightly toasted. Transfer to racks to cool;Store air tight container.
Remove papery husk from garlic and peel each clove. Cover a cookie sheet with aluminum foil. Place peeled garlic in a single layer on the covered cookie sheet. Place in freezer for at least one hour. Remove cookie sheet with frozen individual cloves and place garlic cloves in a plastic zip top bag, Now you can remove one or more cloves as your recipes directs. Garlic cloves do not become mushy and hold their shape well but are softer than fresh. I have used the frozen cloves in lots of ways from smashing them into a paste to slicing and chopping the cloves. The flavor stays nicely as well.
Cut butter into cake mix. Set aside 1 cup. Pat remaining into bottom of 13x9in. pan. Spread pie filling over crust. Combine walnuts and reserved crumbs. Sprinkle over top. Bake at 350F degrees for 30-35 minutes.
Measure 3/4 cup sugar into a large bowl. Add oil and stir until well blended. Break eggs into small bowl and beat well with egg beater. Stir, with vanilla flavoring, into shortening mixture. Measure sifted flour, cream of tartar, soda and salt into a flour sifter; sift into a medium bowl. Gradually add flour mixture to shortening mixture, beating with a spoon after each addition. Chill bowl of cookie dough overnight, or until dough can be easily handled. Drop dough by FULL teaspoonsful onto greased cookie sheets. Sprinkle with granulated sugar (Omit sugar if cookies will be frosted). Flatten slightly with the bottom of a glass. Bake in 350 degree F oven 10-12 minutes or until done. Remove from oven and with broad spatula and slide at once onto rack to cool. NOTE: For cut-out cookies, roll to 1/8" thickness on lightly-floured board. Cookies will be harder than the drop cookies--use flour sparingly. This dough may also be rolled, chilled, and sliced like refrigerator cookies.
In electric skillet set at 300 degrees (or heavy pan over low heat), cook butter, sugar, dates and egg until gooey and thickened. about 7-10 min. Add pecans and vanilla. Then add Rice Krispies. Mix well. Cool until slightly warm. Form into balls & roll in powdered sugar. Makes 50-60 small balls.
Heat oven to 350 degrees. In a large stockpot, steam cabbage leaves in about 2" of water over medium high heat until limp, about 3-4 minutes. Drain and rinse under cold water. With a sharp knife, cut out heavy center vein of leaves. In a large bowl, combine ground beef with chopped onion; add eggs, Worcestershire sauce, cooked rice, pepper, garlic powder, and oregano. Mix well by hand. Add raisins and combine. Place about 1/2 cup of meat mixture on each leaf. Fold in sides and roll ends over meat. Place stuffed cabbage rolls in a large (I use a 12" x 16" x 2" pan for 16 rolls) but if you are cutting the recipe in half, use a 9" x 12" x 2" baking dish. In a medium sized bowl, combine the tomato sauce, brown sugar and lemon juice. Whisk together and pour evenly over the cabbage rolls. Sprinkle with remainder of the dried oregano. Cover tightly with foil and bake in preheated 350 degree oven for 1 1/2 hours. Serve with whipped potatoes and a crisp green salad.
Steep tea and cinnamon stick together for 5 minutes. Strain. Serve with lemon wedge. Can be served over ice too.
Wash and core tomato. I got a tomatoes corer from Bed, Bath and Beyond for $4. Once they are cored place them upside down on a paper towel to get rid of the extra water. In bowl mix chicken, celery and green olives (cheese if you want it). Mix in pesto a bit at a time, taste it once you have mixed in a couple tablespoons. Pesto can overpower the taste if you aren't careful. You may need more or less. If you need a bit more moisture and don't want to use more Pesto add a bit of olive oil. Pepper to taste. If it needs a more salty taste use either some of the green olive juice or salt (coarse salt is better). Use either a small spoon or a Ziploc bag that the tip was cut from and fill the tomatoes. If you want to get all pretty and fancy you can top it w/cheese or a green olive slice or basil leaf. You can also top w/Mozzarella Cheese and put under the broiler until cheese is melted.
In saucepan, cook milk, flour and salt until thick. Cool well. In small mixing bowl add sugar, margarine and shortening. Beat well with electric mixer. Add flour mixture and 1 teaspoon vanilla. Beat until it is fluffy and stiff like whipped cream.
Pour milk into a large sauce pot over medium-high heat. Heat the milk, stirring occasionally, until it reaches 180 degrees. Remove from heat and cool to between 110-120 degrees, still stirring occasionally. Once the temperature reaches that range, add the yogurt and milk powder. Whisk until smooth and then pour into a bowl with a lid. Wrap in thick kitchen towels and place in a preheated oven. (You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm). Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem). Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any). Drain for about an hour or two depending on how dry you like your yogurt. Place in a lidded storage container and keep in the fridge for up to a week.