HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make sure you have a large pot of water or broth heating up before you begin- you want to have it boiling by the time you are finished mixing the batter. Sift together the flour, baking powder and salt. Grab a fork in one hand, and have your milk in a small pitcher in the other hand. Slowly pour the milk into the flour mixture in a steady stream,while tossing very quickly with the fork to combine the ingredients just until they are moistened. Press out any big lumps, but the batter should not be perfectly smooth. Don't overmix or you'll end up with very pasty dumplings. Have a large potful of boiling water (or chicken broth) ready to go. Drop heaping spoonfuls of batter into the boiling liquid- you should have enough for 8-12 scoops (bearing in mind that they grow a bit while cooking). Cover firmly with tight lid and let cook 12 minutes exactly with no peeking under the lid (If your lid isn't very tight, the starchy liquid can seep out the sides). Scoop cooked dumplings out of pot using a slotted spoon and serve with stew ladled over them or add to soup. They will be large and look like wet,odd shaped balls- they aren't very attractive. To test for doneness, poke a drained dumpling with a toothpick- it should come out fairly clean and the middle of the dumpling should be tender but not goopy (you can also cut one in half).
In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.
Stir sugar, cocoa, margarine and milk together in saucepan. Bring to a boil and boil for 1 minute, stirring frequently. Remove from heat. Stir in vanilla, peanut butter and oats. Drop by teaspoonfuls on waxed paper. Should be kept refrigerated.
Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. Cover and chill. This will be your topping. Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. Stir in peaches and lemon juice. Cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. Spoon into a greased 8-inch square baking dish. Set aside and keep warm. Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes. Beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add the sour cream mixture and vanilla, stirring until blended. Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon the batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter. Bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes. Serve warm with ice cream.
Preheat oven to 400°F. Saute onion and garlic in oil until golden. Add the rice and toss until covered with oil. Stir in the stock, lemon rind and herbs and bring to a boil. Transfer to baking dish, cover and cook in middle of oven 40-50 minutes. Stir the rice once or twice during cooking.
Preheat the oven to 300 degrees. Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool. In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet. Let soak for 30 minutes. In a baking dish, add the cooked chicken and the wine mixture. Cover and bake for 60 minutes. Serve immediately.
Chicken -- Remove the refrigerator and let it come somewhat to room temperature They are much easier to pound out when NOT ice cold. I prefer to put mine in a large plastic bag - press all the air out and seal - then pound away. I use a meat mallet, but a heavy pan, rolling pin or pretty much anything heavy will work. I pound as thin as possible without breaking the chicken up or making any holes in the breast. Salt and pepper well and then just set to the side as you make the filling. Chorizo -- In a large saute pan (I use a heavy oven proof pan that way everything is cooked in one pan) If you don't have one, use what you have on hand. Add 1/2 teaspoon olive oil and saute the chorizo on medium heat until golden brown 4-5 minutes. Remove to a plate lined with a paper towel to drain any excess grease. Pour out the grease from the pan. Shrimp -- Add to the same pan, the remaining 1/2 teaspoon olive oil and put back on medium heat. Add the shrimp and onion and saute just a couple of minutes until the shrimp are just beginning to turn pink - It won't take long. NOTE: You can use any size shrimp, as long as you end up with 1 cup diced. As soon as they start to turn pink, remove from the heat and add the olives, parsley, bread crumbs, salt (go easy, the olives are salty) and pepper. Mix well and remove to a small bowl so the shrimp do not continue to cook. Add the chorizo to the shrimp mixture and stir well. Add a drizzle of olive oil if necessary to hold the dressing together. Sauce -- In the same pan, add the shallots and white wine to deglaze the pan and cook just a minute if that. Add the tomatoes, chicken broth and parsley. Remove from the heat. Stuffing -- Lay out the chicken breasts and top with the shrimp and chorizo filling. Roll up the chicken and secure with a toothpick. The filling will fill 4-5 breasts depending on the size. If there is any leftover, just freeze it for another time. Bake -- Heat the oven to 350, middle shelf. If using a oven proof saute pan, add the chicken seam side down right in the pan with the sauce. Use a spoon and spoon some of the sauce over the chicken. If using a casserole dish, add the chicken seam side down and pour the tomato sauce over the top. Cover with foil and bake for 30-40 minutes (the thickness of the chicken and the type of pan can affect cooking times). The last 10 minutes, uncover and top each chicken roll with cheese (I love manchego, but Monterey Jack will work just fine) and cook until bubbly and the cheese is melted. Serve -- I love polenta with this, white rice is also good. No need to flavor other than salt and pepper because of the tomato sauce. But I do like to garnish with some chopped scallions.
Mix all ingredients EXCEPT grated cheese; put in a crock pot. Cook on LOW for 6-8 hours. Sprinkle with grated cheese before serving. Serve over rice or pasta.
If you have time, pop the steak in the freezer for 5 minutes; that will make the meat easier to cut. Peel, trim and grate the carrots (on a box grater or in a food processor fitted with a shredding disk). Mince the garlic. Remove any loose outer leaves from the cabbage, then cut it in half and core it. Cut the cabbage halves into very thin slices. If using peanuts, coarsely chop them. Stir the peanut butter to re-incorporate any oil on the top, if needed. Whisk together the peanut butter, juice, soy sauce, vinegar and sugar in a medium bowl until smooth. Heat 2 teaspoons of the oil in a wok or large skillet over medium-high heat. Meanwhile, trim any visible fat from the steak. Cut the meat crosswise into very thin slices. Add the garlic to the hot oil and cook for 30 seconds, stirring so it doesn't burn. Add the steak and stir-fry for 2 to 4 minutes, until barely browned but not completely cooked through. Use tongs to transfer to a bowl. Add the remaining 2 teaspoons of oil to the wok or skillet. When it is hot, add the cabbage and 2 tablespoons of the water. Stir-fry for 3 to 5 minutes so the cabbage starts to wilt. Add the carrots and the remaining tablespoons of water as needed to keep the vegetables from sticking. Return the steak to the wok or skillet, along with any accumulated juices; stir to incorporate. Pour in the peanut sauce and stir-fry to heat through and coat evenly. Divide among individual wide, shallow bowls; if you're serving this stir-fry on top of noodles, sprinkle each portion with 1/2 teaspoon of the toasted sesame oil before adding the stir-fry on top. Garnish with a sprinkling of the chopped peanuts, if using. Serve hot.
Puree 1 can of beans, hominy, broth, and 3/4 tsp salt in blender until completely smooth. Pour into slow cooker. Brown chicken and pat dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat until just smoking. Cook thighs, skin-side down, until skin is well-browned and fat has rendered, about 5 minutes. Remove and discard skin, then add thighs to slow cooker. Pour off all about 2 tablespoons fat from skillet. Cook onions, chiles, and 1/2 tsp salt until golden brown, stirring occasionally, about 8 minutes. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer half of onion mixture to slow cooker and reserve remaining mixture in refrigerator. Add remaining beans to slow cooker. Cover and cook on low until chicken is tender, about 4 hours. Transfer chicken to bowl. When cool enough to handle, discard bones and shred chicken into bite-sized pieces. Stir in cilantro, pickled jalapenos, shredded chicken, and reserved onion mixture into slow cooker and let warm. Serve.
Muffins: Preheat oven to 350°F Blend sour cream, applesauce and egg white; set aside. In a seperate bowl combine flour, rhubarb, brown sugar, baking soda and salt. Combine flour mix with sour cream mix, just until moistened. Fill 12 muffin cups 2/3 of the way with batter. Topping:. Combine all ingredients with a fork and spoon onto each muffin then bake for 25 min's (if not done at this time put back for another 5 minutes) Remember to do the toothpick test!
Chop the onion, celery, and red pepper. Mince the garlic. Peel and yams and cut into 3/4-inch pieces. Cut the chicken into small cubes. Heat the oil in a large soup pot. Add the chicken and cook, stirring, over high heat 4-5 minutes, until chicken is cooked through. Add onion, celery, red pepper and garlic. Cook, stirring, 2-3 minutes. Stir in chicken broth, water, yams and thyme. Heat to boiling, then reduce heat to medium-low and simmer, uncovered, for 15 minutes. Add beans and cook 5 minutes longer. Stir in salt and pepper.
Chop sausage and cook in a 12-inch nonstick skillet over medium-high heat about 4-6 minutes. Transfer with slotted spoon to a bowl. Add frozen potatoes to drippings in the skillet; cook 15-20 minutes, turning occasionally until brown. Whisk eggs, water, salt and freshly ground pepper in a bowl. Reduce heat to medium; sprinkle sausage over potatoes. Pour eggs over sausage and cook for 5 minutes. Heat broiler. Cover skillet handle with foil. Broil frittata 5 inches from heat source 3 minutes until just cooked through.
Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.
Put all the ingredients in the bottle of rum, you may have to remove some to make room for the solids. Let steep a minimum of one month. The flavor improves with age, and it keeps for years.
Heat oven to 350 degrees F. Grease muffin cups or use paper liners. Mix flour, baking powder, salt and cinnamon in a small bowl. Beat butter and sugar in a large bowl with a wooden spoon or electric mixer. Beat in egg. Add flour mixture to egg mixture about one third at a time, alternating with milk and ending with flour. Stir just until blended. Fold in raisins. Mix topping ingredients in a small bowl. Scoop batter into muffin cups and sprinkle with topping. Bake about 20 minutes or until springy to the touch in the center.
Cook broccoli until tender, drain. In saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. Add cooked broccoli and stir. Put in baking dish. Melt margarine in pan and add seasoned bread crumbs. Stir until moist with margarine and put on top of broccoli. Bake at 350 F until bubbly, about 25-30 minutes.
Melt butter over medium-low heat. Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender. Stir in flour until well blended. Add the chicken broth and milk. Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.
Melt the butter in a saucepan and then add the brown sugar. Boil and stir for at least one minute. Take the saucepan off the heat and add the milk. With a hand mixer beat in the powdered sugar, one cup at a time until the spreading consistency is right for you. It should not be a very thick consistency for angel food cake, because it will harden as it cools.
Dissolve yeast in warm water. Mix all dry ingredients (cut in shortening here) and combine with liquids. Place in refrigerator until ready to use. Stores up to two weeks. When ready to make: Take out the amount you want to use and leave the rest in the refrigerator. Roll out and shape into biscuits on a lightly floured surface or drop by the spoonful onto a lightly greased baking sheet. (Add some more flour here if needed). Bake at 375 for about 20 minutes or until browned on top. Serve warm. Amount of servings depends on the size of your biscuits. I usually get about 4 dozen from this.
Preheat oven to 350°F. Put peanut butter into a medium sized bowl. Stir in egg until it is a consistent texture. Butter or place waxpaper on a cookie sheet. Then begin to take approximately a tablespoon of the cookie dough and roll it into a ball. Place on the cookie sheet with a little less then an inch of space. Take a fork and push down on the top of the cookies until you have reached the desired thickness of your cookie. (Note: when baked the cookies do not spread a significant amount. Maybe a centimeter or two. Keep that in mind when sizing your cookie.). Optional: Sprinkle some sugar onto the top of the cookies before baking. This is especially helpful if you tend to have a sweet tooth like me! Bake for 10-12 minutes. Depending on your oven you may need to cook it for a longer/shorter period of time. (Tip: If you're not sure if your cookie is done try sticking a fork into the center and pull it out. If there is batter on your fork, put your cookies back in the oven for another minute or two. If your fork comes out clean, your cookies are done!). Let cool for 2 minutes, and enjoy!
Soak 2 cups of bran flakes in hot water and cool. Cream shortening and sugar together. Add eggs, buttermilk and soaked bran flakes to creamed mixture. Sift dry ingredients and add with the 4 cups additional bran flakes to moist mixture. Mix until moist. Do not over mix. Keeps 7 weeks in refrigerator. Grease muffin tins or use paper muffin cups. When putting into tins to bake, you can add raisins or blueberries. Fill muffin tins 3/4 . Bake at 400 degrees for 15 to 20 minutes. These are so handy to have on hand for breakfast muffins -- .
Bring a large pan of lightly salted water to the boil. Peel and cube the potatoes and add to the pan with the garlic. Return to the boil and simmer for 15-20 minutes until tender. Add the coriander and cook for 10 seconds; drain well, then return to the pan. Set the pan over a gentle flame and stir with a wooden spoon for 1-2 minutes to evaporate any excess water, but be careful not to let the potatoes catch and burn on the bottom of the pan. Turn off the heat and mash well. Add the creme fraiche and some salt and pepper and mash together until smooth and creamy. Serve warm.
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, salami, cheese, onion, olives and Parmesan cheese. Add dressing and toss to coat. Cover and refrigerate for several hours or overnight.
Combine first 3 ingredients in a microwave-safe liquid measuring cup. Microwave at HIGH for 2 1/2 minutes; stir until sugar dissolves. Let stand 10 minutes; discard rosemary. Chill. Combine sugar mixture, juice, vodka, and prosecco, stirring gently. Serve immediately.
Mix pudding mix and milk-(skim or low fat is fine) and beat on low for 2 minutes. Fold in Cool Whip- can be low or non fat. Place 12 crackers in bottom of 8" square dish to cover bottom, break crackers if needed. Breaking also helps disguise the saltines. Top with 1/3 of the pudding mix. Repeat to create a total of three layers of crackers and three layers of pudding. Cover and refrigerate for at least 4 hours. Just before serving top with cleaned and sliced berries. Note: Vanilla and strawberries are my favorite combo but try with different types of fresh fruit using what is in season. Also try different pudding flavors keeping in mind that lighter colors disguise the saltines the best!
Cut the chicken breast in half. Sprinkle the outside of the chicken breast halves with salt, pepper, and italian seasoning. Cook on medium-high heat until juices run clear. While that is cooking, toast two pieces of whole wheat bread. Place the toast on an oven-proof pan, then put the chicken on top of that, and then the mozarella cheese. Put the sandwiches in the oven on the broil setting until the cheese is melted. While that's browning, heat the sauce in the same pan that the chicken was heated inches Pour this on top of the sandwiches.
Brown beef, onion, green pepper, and garlic in dutch oven, or other large pan, over medium-high heat until meat is cooked through. Drain. Add the broth, beans, tomatoes, wine, Worcestershire, brown sugar, sea salt, cumin, and chili powder. Stir well. Cover and reduce heat to low. Simmer for 30-45 minutes, stirring occasionally. If it's too thick, add more broth; if it's too thin, remove lid and simmer uncovered until your desired consistency is reached.
Place the ham steak in a frying pan with the pepper jelly. Heat until the pepper jelly is liquified and the ham steak is heated through.
Mix all dressing ingredients together in large bowl. Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours. Arrange lettuce leaves on plates and top each with a scoop of salad. Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.
Place fettuccine in large mixing bowl. Add mozzarella, melted butter, 3/4 cup cream, salt and pepper and 1/2 cup parmesan cheese. Toss until well combined. Pour into buttered baking casserole dish. Top with remaining cream and parmesan cheese. Dot with butter. Bake at 350 degrees for 40 minutes or until thoroughly heated thru.
Preheat the oven to 400°F/200°C Spray a souffle dish with olive oil. Cook the green beans in boiling water for 5 minutes. Drain. Puree the beans and dill in a food processor or blender. Add egg yolks and blend. In a medium sauce pan, melt butter. Add flour and whisk. Add milk and whisk. Cook for a few minutes until it becomes creamy. Do not let it boil. Season with salt and pepper. In a large bowl, mix the green bean mixture, white sauce, Parmesan cheese, lemon juice and zest. In another bowl, whisk the egg whites into stiff peaks and fold in the green bean mixture. Transfer into the greased souffle dish and bake for 20 minutes. Lower the oven temperature to 350°F/180°C and bake for an additional 5 minutes. Infuse love and serve immediately.
In a medium size saucepan, add cubed potatoes, cover with water and cook until tender; about 15 minutes. Drain potatoes when cooked; mash and set aside. In the meantime, in a large frying pan, add oil and butter and heat to melt on medium heat. In a bowl, combine ground beef, ground lamb, onions, garlic, beaten eggs, Worcestershire sauce and mix well to incorporate. Add mixture to frying pan and cook until beef is browned, about 10 minutes, stirring occasionally. Now add carrots, petite peas, cauliflower florets, chopped zucchini, mushrooms, tomato paste, chili powder, seasoning salt, garlic salt, spaghetti seasoning and dry mustard; mix well and cook for about 5 minutes stirring often. Prepare a 7" x 10" or a 8" x 8" casserole dish by rubbing interior with butter or spraying with a vegetable oil. Preheat oven to 325°F. Transfer beef mixture to prepared casserole dish, level and pat down slightly with a spatula. Spread mashed potatoes evenly over the top. Bake in preheated 325°F oven for 30 minutes or until potatoes are lightly browned. Now sprinkle the grated cheese over the potatoes and return to oven and bake until cheese melts, about 5 minutes. Remove from oven and let sit for about 5 minutes to set before cutting into 2 1/2 by 2 1/2 inch squares. Serve with a dollop of ketchup if desired. Refrigerate any unused portions. Reheat 2 squares at a time in a microwave proof dish, on HIGH (full power) for 3 minutes or until nice and hot.
In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside. Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.
Pre-Heat oven to 350 degree's. Combine all cheese stuffing ingredients in a mixing bowl and set aside. Sliced chicken in half - pound each piece of chicken with a mallet till 1/4 " thick. Place a couple of tablespoons of cheese mixture at one end of the chicken and roll up. Dredge all completed chicken rolls in flour seasoned with salt and pepper. Saute chicken with pre-heated oil cooking until each side is golden brown. Transfer chicken to a baking dish and place in the oven and bake for about 10-20 or chicken is 165 degree's. Add onions to saute pan and stir to loosen chicken drippings. After 2 minutes add mushrooms and saute until onions are translucent. Deglaze pan with Marsala wine - make sure to scrape the bottom of the pan to get all the drippings from the chicken. Heat wine to a simmer and add cream or milk. Simmer on medium heat until wine and cream have thickened and reduced by half. Place cooked chicken breasts back in the wine sauce and spoon sauce over. I served this meal over cooked thin pasta and crusty garlic bread!
Combine the crabmeat, shrimp, onion, celery, mayonaise, sour cream and lemon juice. Refrigerate for an hour or so, then serve on split sourdough buns.