HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the top 1/4 off of the garlic heads so that the tops of the cloves are exposed. Place them on a baking sheet and drizzle them well with olive oil. Preheat oven to 350°, cook garlic for about 40 minutes or until you see that the garlic cloves have browned, and the head itself is soft. Remove and let cool for handling. Wash chicken and place in baking pan breast up. With the handle of a wooden spoon, or anything that will slide without tearing the skin, separate the skin from the meat starting at the lower breast, and taking your time until you have loosened all the skin that you can reach. Make a small cut in the skin on top of the drumsticks, and insert the spoon into the cut, loosening all the skin on the legs and thighs. Gently squeeze all the garlic heads into a blender, the cloves will be soft and will slide out of the shell easily. Add the juice from half the lemon, the rosemary, and black pepper. Turn the blender on low and after mixture is working, slowly drizzle the olive oil into the mixture. Stop when mixture is mixed. Using either your fingers, a pastry bag, or however you can do it, (I just use my fingers and a spoon) insert about half of the mixture under the chicken skin and then gently press down on it to spread it around evenly under the skin. Place onion and lemon inside the chicken, tie legs together, wipe the outside lightly with olive oil and sprinkle with Emeril's essence to taste. Bake in preheated oven at 350° for about 50 minutes or until almost done and the outside is browning nicely. Remove chicken and spread the remaining mixture over the chicken to cover. Return to oven and cook until the surface is browned and the chicken is tender.
In a small saucepan, scald the milk over medium heat. Add butter, sugar and salt. Allow milk mixture to cool to warm. Add yeast and mix thoroughly. Let sit for 5 minutes. In the bowl of a stand mixer, add milk/yeast mixture. Slowly add flour, one cup at a time, until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. If the dough is still wet, add a little more flour. Knead dough for 5-10 minutes using the dough hook. Place dough in a large greased bowl. Cover and allow dough to rise for 2 hours or until dough has doubled in size. While the dough is rising, brush the chicken breast with 2 tablespoons of BBQ sauce and grill. Chop cooked BBQ chicken into small pieces and set aside. Preheat the oven to 400 degrees F. When the dough is ready, punch down the dough, knead briefly on a floured surface. Roll out the pizza dough, using a rolling pin. You want the dough to be about a 1/2 inch thick. Place dough in a buttered 10-inch saute' pan or cast iron skillet. Push dough in the bottom and up the sides of the pan. Pinch off excess dough. You can save this dough to make another pizza or breadsticks. We usually stick it in the freezer for later. Evenly spread 1/2 cup BBQ sauce on the bottom of the pizza dough. Top sauce with 2 cups of the shredded mozzarella cheese. Roll the pizza dough that is on the side of the pan down, about one inch, and pinch to form a thick crust. Add the BBQ chicken, bacon, pineapple, and jalapeno slices. Sprinkle pizza toppings with the additional 1/4 cup of cheese. Place pizza in the oven and bake for 25-30 minutes, or until crust is golden brown. Remove pizza from oven and let sit for 10 minutes. Slice pizza with a bread knife and serve warm.
melt the butter on med heat. add the chopped dates. fry for 3-5 minutes stirring often. beat the eggs in a seperate bowl and add to the pan. fry all ingredients until the eggs are set. serve with a drizzel of honey (optional).
Mix pistachios, cucumber, water, dill, parsley, basil and nutritional yeast together and place in blender. Blend until smooth. Chop cucumber very finely and add to the mix. Chop basil and add to the mix. Add fresh lemon juice until the tartness balances the nutty and earthiness of the mix. Spoon out some of the lemon fiber, chop it and add it to the mix. Add salt to taste. Cool in refrigerator until chilled and then serve. Enjoy!
Combine first 7 ingredients in food processor and process until smooth. Taste and adjust seasonings if necessary, adding salt (some canned beans are already salty), additional lemon juice, or a dash of cayenne for a little kick. Refrigerate until ready to serve to allow flavors to blend.
In a saucepan, whisk together cocoa, cornstarch and water. Whisk in the honey and gradually add milk, vanilla and almond extracts, whisking constantly over medium heat until smooth and slightly thickened.
Mix all ingredients except water together in a large bowl. Gradually stir in water until well mixed. Spray a 9-inch pan with cooking spray. Pour batter into pan. Bake at 350° for 45-55 minutes or until knife inserted 1 inch from the center comes out clean. **Keep pie chilled after cooking.
In large Dutch oven, combine potatoes and water to cover. Bring to a boil over high heat; reduce heat, and simmer 10 minutes, or until tender. Drain and keep warm. In large skillet, melt butter over medium-high heat. Add onions and garlic, and cook, stirring frequently, 3 minutes. Add green beans, tossing to coat; cover, and cook 10 minutes, stirring occasionally, or until tender. Add potatoes and Creole seasoning, tossing to coat. Serve immediately.
Sprinkle both sides of meat with salt, pepper, and 1 tsp dried dill weed. Place in slow cooking pot. Add water and vinegar. Cover and cook on low 7 to 9 hours or until tender. Remove meat from pot. Turn control to high. Dissolve flour in small amount of cold water; stir into meat drippings. Stir in additional 1 tsp dill weed. Cook on high about 10 minutes or until slightly thick. Stir in sour cream; turn off heat. Slice meat; serve with sauce.
Put in yogurt, honey, 1 whole banana, and milk into the blender. Blend in blender for a minute. Put frozen strawberries and peaches inches. Blend well until there are no chunks Last enjoy!
In a small saucepan combine first 8 ingredients. Cook over meium heat to dissolve the sugar, but do not boil. Remove from heat and let cool. To marinade, place the meat in a container and pour the sauce over the meat. Cover and refrigerate for at least 2 hours rotating the meat occasionally. Remove the ribs from the marinade and reserve the marinade in a saucepan. Bring the marinade to a boil, turn off and set aside. Place the ribs on the grill (low heat) and sear for 8 minutes on each side. Baste the ribs with the marinade after each turn. Cook for 5 minutes then turn and baste the second side. Continue turning and basting every 5 minutes until the ribs are done, 25-30 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.
Make broth: Simmer pork ribs, chicken, scallions, ginger, and water in a 6- to 8-quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Pour broth through a sieve into a large bowl and discard solids. Cool broth, uncovered, then chill, covered, at least 1 1/2 hours. Make wontons: Stir together pork, yolk, scallions, ginger, soy sauce, vinegar, sesame oil, salt, and white pepper in a bowl in 1 direction with your hand until just combined (do not overwork, or filling will be tough). Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a triangle and enclose filling, pressing edges firmly around mound of filling to eliminate air pockets and seal. Moisten opposite corners of long side. Curl moistened corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make more wontons in same manner. Finish soup: Skim any fat from broth, then bring to a simmer in a 5- to 6-quart pot. Stir in bok choy, salt, and white pepper and simmer, uncovered, until bok choy is crisp-tender, 3 to 4 minutes. Add wontons and simmer, uncovered, gently stirring, until filling is just cooked through, about 3 minutes (cut 1 open to check).
Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer 10-15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside (save the oil for vinaigrettes). Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil Lower the heat and cook at a full boil for 35-40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper and taste for seasonings. Spoon the sauce over a meatloaf (1770s is sauteing 1 large Spanish onion in olive oil with 1-1/2 cup finely diced celery; the meat is 1 lb each of ground beef with ground veal with ground pork; parsley, thyme, chives; 3 beaten eggs with 2/3 cup whole milk and 2-1/2 cups panko).
Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic, saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
In a small pot combine lemon juice and stock and bring to a simmer. Keep covered with a lid so it does not evaporate all away. Lightly spray olive oil in another large heavy based pot. Add the onion and bacon and cook over a medium heat until onion is softened. Add arborio rice and cook over medium heat until rice warms for about 5 minutes (don't allow to brown). Add 1 cup of the hot lemon stock to the rice, stirring well with a wooden spoon. Once the stock has absorbed, add the mushrooms and another cup of hot stock. Stir well and wait until the stock has been absorbed before adding another cup of the hot stock. Repeat the above step until all the stock has been absorbed (adjust consistency with more/less water or stock if required). Remove from heat and stir in parmesan cheese. Cover with lid and let stand for 5 minutes before serving.
Set the Lasagna noodles to boil in a large pot. Put the Greek yogurt, bell peppers, and spinach in a blender and blend until it fairly smooth. In a bowl mix the Parmesan, Greek Yogurt mix, mozzarella, and garlic. Shred very finely all the zucchini, yellow squash, and carrots. Mushrooms would be a good addition too, but I hate mushrooms so didn't add any in mine. Drain the noodles, and put out three 9x13 pans. I use the tin ones so I can freeze them and then put them in the oven. Lay down one layer of three lasagna noodles in each pan. Place a layer of Spaghetti sauce over the top. Then a layer of the vegetable, then a layer of the white cheeses. Repeat. Put the rest of the spaghetti sauce on the top of the last layer of noodles. Cover with tin foil and lable. Freeze. When you are ready to bake, heat the oven up to 375 and bake for 60 to 75 minutes.
In a medium heavy-bottomed saucepan, heat oil over medium heat. Add onion, garlic, salt and pepper; cook, stirring occassionally until the onion is softened, about 7 minutes. Add chicken, and spinach; stir for 1 minute. Add cream cheese and stir until melted. Add broth, bring to a simmer, and simmer until chicken is cooked through, about 5 minutes. Serve warm.
Melt butter in a pan and add breadcrumbs, ground hazelnuts and sugar. Stir until mixture is lightly toasted and fragrant. Take from heat and add cinnamon and vanilla bean scrapings.Stir until evenly distributed. Place sheet of puff pastry on non stick paper and place on a baking tray. Brush sides of pastry with milk, this will help to stick the pastry sheets together later. Place apricot cubes on 2/3 of the pastry, leave sides free. Sprinkle bread crumb/nut/sugar mixture over apricots. Fold in pastry sides and start to roll dough into strudel-shape. Press seam of dough firmly together so the strudel is closed on all sides. Brush surface with milk and let strudel bake at 180°C for about 20 minutes until lightly brown. Sprinkle with powdered sugar and enjoy luke warm with whipped cream and/or vanilla ice cream -- .
Peel potatoes and cut into 2-inch pieces. Place in a saucepan and cover with water. Bring to a boil over medium high heat, cooking until softened (10-15 minutes) Drain. In a wok or skillet heat oil over medium high heat. Stir in mustard seeds and bay leaf. When seeds start jumping add ginger and onion. Reduce heat to medium low and add next 5 ingredients (turmeric - salt) and the potatoes. Cook stirring occasionally. Stir in tomatoes and a little water if needed and cook a few minutes more or until potatoes are tender. Top with cilantro.
Very important to have the good ingredients for the Ginger, Chili and Tahitian Vanilla beans -- Without them, you will not have the right smell and taste --. Have the piece of chicken soak in one beated egg then dump in the flour spices mix then in the pressure cooker -- 11 to 12 minutes. Cotton seed or Corn oil is prefered.
peel and slice eggplant into 1 inch slices. place in zip locked bag and add. water to cover,salt and garlic powder close and place in fridge for 3 hours or overnight. When ready, drain eggplant, dry each slice (this is important),. dredge in flour (self rising or plain). place each slice in hot oil in a cast iron skillet and brown to perfection on each side. Do in batches. HINT: If adding more oil, give it time to get hot again before adding more slices. This will allow your eggplant to get brown not soggy! Put browned eggplant on cookie sheet in oven on 400 for about 15 minutes whip 1 dozen large eggs in large bowl. Add salt and pepper sparingly(remember there is salt on the eggplant) Pour 1/2 into the oiled iron skillet on med heat, let eggs set. Turn stove down to low. Then add slices of eggplant to eggs (in two batches) it will look like a big daisy. then turn over in skillet and finish eggs till set again. Don't overcook eggs! Serve on a warm platter with options of either salsa or pork gravy and sauted onions.
Using the bread machine instructions, heat the milk to whatever temperature your machine suggests for the dough cycle. Place the dough ingredients into the machine in the order recommended and mix, knead and rise with the dough cycle. Butter a 9" X 13" X 2" pan thoroughly. Once the dough cycle ends, remove the dough from the machine and punch it down on a buttered countertop. Roll out to a large rectangle, about 30" X 15". Warm the butter for the filling to room temperature and spread over the dough evenly. Sprinkle with the brown sugar and the cinnamon, then starting on a long side, roll the dough tightly into a cylinder. Slice the dough into 24 equal slices and place each one cut side down in the prepared pan. Let rise in a warm place, covered, about 30 minutes. Preheat oven to 350°. Bake the buns for about 22-26 minutes or until browned all over but not too dark. While the buns are baking prepare the frosting by combining all ingredients at room temperature and beating very well for 2 or 3 minutes with an electric mixer. Frost the buns in the pan as soon as you remove the pan from the oven. The frosting will melt somewhat into the spaces in between the buns. Cool in the pan and enjoy!
Brown meat with onions Drain. Stir in soup, water and kitchen bouquet, taste to see if you need to add salt and pepper. Set to simmer, stirring occasionally. If gravy gets too thick add more water. Boil or stem potatoes in salted water until tender.Drain. Toss potatoes with butter and parsley. Serve meat and gravy over potatoes.
FOR THE STEW: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, celery, and carrots and cook until soft, 8 to 10 minutes. Stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth and bring to simmer; transfer to slow cooker. Stir remaining 3 cups broth into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. Stir in peas. FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased 1/4-cup measure, drop 8 dumplings around perimeter of stew. Cover and cook until dumplings have doubled in size, 30 to 35 minutes. Remove bay leaves and serve.
Mix peanut butter, sugar, butter and vanilla together in a bowl. Cover and refrigerate for 1 hour. Melt chocolate chips w/ parawax over low heat. Make peanut butter mixture into balls about the size of a quarter. (It's best to work with small amounts of the mixture, keeping the rest refrigerated until you're ready to form and dip. The mixture gets gooey and messy very quickly.) Using toothpicks or small forks, dip the balls into the chocolate. Set on wax paper and refrigerate.
Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves. Preheat oven to 350°F Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Saute pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes. Slice the tenderloins into medallions. Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately. Crispy Fried Leeks: Cut leeks into matchstick-size strips, white and pale green parts only. Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain. **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
Heat oil over medium-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring often, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth. SImmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes. Add vinegar and mustard; cook until thickened, about 1 minute. Off heat, whisk in butter and thyme; season with salt and pepper. Spoon sauce over steaks and serve immediately.
Preheat the oven to 375 and grease a 9X13 pan. In a large bowl, mix the cake mix, 2 cups of the oats, butter, applesauce, and vanilla. Add the remaining oats a little at a time until the mixture just starts to form big clumps. (Discard the rest.). In a separate bowl, mix the preserves, water, and lemon juice. Press 1/2 the crust dough in the pan. Slather on the preserve mixture, keeping away from the very edges so the fruit doesn't burn. Sprinkle remaining crust mixture on top. Bake for 18-20 minutes, until the top crust is lightly browned.
Chicken: Mix salt, pepper, garlic, chili powder, thyme, fennel and cumin. Rub chicken under skin and all over the chicken with all of the spice mixture; cover and marinade in refrigerator for 4-24 hours. Preheat oven to 450 degrees. Heat heavy large cast iron pan over medium high heat, add oil, placing chicken skin side down immediately place a very heavy pan or foil covered bricks on chicken and cook (without moving the chicken) until the skin is a golden brown (check with a tongs) till very crisp about 15 minutes. Orange Sauce: Meanwhile melt butter in a medium hot pan; add and saute onions for 3 minutes add garlic, ginger, brown sugar, water, orange juice and zest, lemon juice, rice vinegar, and soy sauce; bring to a boil simmer for 5 minutes. Mix together cornstarch and 2 tablespoons cold water or Grand Mariner making a slurry; add the slurry to the sauce whisking all the time to keep the sauce smooth; reduce heat to medium low; and simmer, about 5 minutes. Remove the bricks and turn chicken skin side up and finish roasting for 20-25 minutes. Until a thermometer inserted in the thigh registers 160-165 degrees when juices run completely clear, and the skin should be a gorgeous golden-brown, and exceedingly crispy. Remove chicken and let rest on a cutting board. De fat the pan drippings. Add the Orange Sauce to the pan juices. Strain the sauce. Pour sauce into a gravy boat drizzle some on a platter and place the chicken on the sauce with crispy crust up. Serving immediately with additional sauce and Longevity noodles or rice.
Cream butter, sugar and vanilla together. Add flour gradually until well blended; stir in pecans. Cover and chill the dough. Mold about 1 teaspoon of cookie dough around each unwrapped chocolate kiss, covering candy. Bake at 375 degrees until they turn a golden brown around the edges, about 10 minutes. When Completely cool, dust with powdered sugar. Store in airtight container.
Preheat oven to 350°. Spread garlic over a small baking sheet. In a small bowl, mix the balsamic vinegar, olive oil, water, and pepper together; spoon half of the vinegar mixture over the garlic; toss to coat. Bake for 30 minutes, stirring occasionally. Add the remaining vinegar, mix to coat, and bake for 10 minutes. Stir and return to oven for a final 10 minutes; the roasted garlic should be soft, with a burnished brown glaze finish. Store, covered, in the refrigerator for up to 5 days. Bring to room temperature and stir before using.
Cook meat and onions in skillet, stirring to brown and crumble meat, drain off any grease. Combine meat mixture, rice water, chili powder, salt, beans, tomato juice & chili peppers; stir well. Pour in to a 3-quart casserole dish,. Cover and bake at 350°F for 50 minutes. Stir and cover and bake again for and additional 30 minutes, or until rice is tender.