HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the flour in a bowl with all the herbs and spices; set aside. Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes. Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes. Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350°F or 175°C. (Use a deep-frying thermometer to check the temperature.). When temperature is reached, lower the heat to medium to maintain it at 350°F or 175°C. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.
Pour enough boiling water over peaches in large bowl to cover. Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit. With paring knife, pare peaches; place in a large bowl. Preheat oven to 400°F. Sprinkle peaches with lemon juice to prevent darkening. Slice into the bowl; toss to coat with lemon juice; set aside. Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt. In large mixing bowl, using fork, beat eggs with milk and lemon peel. Add flour mixture and melted butter, mixing with fork until smooth-1 minute. Do not over-mix. Butter a 9-inch Springform pan, or 9-inch round layer-cake pan. (If cake pan is used, kuchen must be served from pan.). Turn batter into pan; spread evenly over bottom. (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.). Combine sugar and cinnamon; mix well. DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices. Sprinkle evenly with sugar-cinnamon mixture. Bake 25 minutes. Remove kuchen from oven. With a fork, beat egg yolk with cream. Pour over peaches. Bake 10 minutes longer. Cool 10 minutes on wire rack. To serve, remove side of springform pan. Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream. Makes 8 to 10 servings. McCalls Cooking School.
Heat oil in 12 inch skillet. Add chicken livers and cook until brown and well done. Add onion and cook 1 minute more. Add salt, pepper and garlic salt. Remove from heat and cool. Put into blender and process on puree till smooth. Chill.
Make ingredients into a bundle with the herbs on the inside . Lightly tie with white string. Leave a long enough "tail" to tie to the handle of the pan for easy removal at the end of cooking.
Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool. Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it. While chicken is cooking,saute the green onions and mushrooms in the butter until just tender. Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended. Place a heaping spoonful of the mixture in the center of each crepe and roll. Place in a shallow oven-proof dish, seam side down. Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven. Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce. This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling. A serving is two crepes per person. Sherried Mornay Sauce: Make a white roux with the butter and flour. Add milk and whisk over medium heat. Boil 1 minute, whisking constantly. Remove from heat and add salt, pepper, cream, and sherry. Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat. Pour sauce over crepes and top with a sprinkling of parmesean and paprika. Serve with any extra sauce.
In a small saucepan, combine soy sauce, sugar, mirin, sake, garlic and gingerroot. Cook over medium high heat 3 to 4 minutes. In a small bowl, blend water and cornstarch. Stir constarch mixture into soy sauce mixture. Cook until thickened, stirring constantly. Strain sauce. Keep at room temperature for up to 24 hours. Refrigerate.
Peel the carrots and the yam, cut them in pieces and put them in a large pot. Cover the vegetables with water and boil them for 30 to 40 minutes, until soft. Strain the carrots and yam with a slotted spoon and transfer them in a blender (according to the size of your blender's carafe you might need to do this in 2 times). Add in the remaining ingredients and blend until smooth. Enjoy!
Freeze cabbage for 2 days then thaw the night before you're making rolls. This will make nice tender leaves. No cooking and making the house smell. Saves a step;. Combine the ground beef, salt, pepper, garlic powder, catsup, eggs, rice, and grated onion; set aside. FOR THE SAUCE. In a sauce pan combine tomatoes, tomato sauce, salt, pepper, onion, garlic, catsup, lemonade, and brown sugar. Bring to boil and let simmer till ready when all your rolls are done being prepared, set oven to 300°F. Remove the core from the cabbage; separate leaves. Place a tablespoon or so of meat in each leaf. Tuck ends and roll; place in a six quart casserole. Pour the sauce over the cabbage rolls and bake covered for 4 hours and 1 hour uncovered.
Slice peppers into 1/4 inch rings; remove and discard seeds and membranes. Set aside. Combine eggs and milk, stirring well. Combine breadcrumbs and cheese, stirring well. Dip pepper rings into egg mixture, and dredge in flour. Dip again into egg mixture, and then dredge through the breadcrumb/cheese mixture, coating well. Pour oil to a depth of 2 inches in a Dutch oven. Heat to 375 degrees. Fry pepper rings 1 to 2 minutes or until golden brown, turning once. Drain on paper towels.
Blend cilantro and 3 cups chicken broth. In a medium saucepan, place rice and then add cilantro and broth mixture. Cook, stirring, until rice is cooked "al dente". In a large deep skillet, heat olive oil. Add garlic and onion and cook until golden. Add cooked rice to skillet and combine. Stir in cream, parmesan cheese and Pisco. Cook, while stirring, for 5 minutes. Add 1 cup chicken broth (or more, if necessary for a flowing consistency). Salt and pepper to taste. Serve sprinkled with chopped cilantro.
Place butter in large bowl. Beat on low 30 seconds. Add sugar about a cup at a time, beating on low between each addition. Add 3 tablespoons milk, vanilla and cinnamon. Beat on medium 1 minute. Blend in up to 1 tablespoons of milk if frosting is too thick.
Peel hard-cooked eggs. Make sure the eggs are well-chilled so that the sausage meat will cling to them more easily. Combine sausage, parsley, sage, and pepper in large bowl; mix well. Press meat mixture evenly around eggs, keeping the oval shape. Sprinkle eggs with flour, coating lightly all over. Dip into beaten egg; then roll in bread crumbs to coat. Pour oil into deep-fryer, or large heavy saucepan, to fill 1/2 full. Heat to 350 on deep-fat frying thermometer. Cook 1 egg at a time, for about 4-5 minutes until meat is well-browned. Drain on paper towels; cool. Refrigerate. Slice to serve.
Peel, core and slice apples. Add apples to large pot. Add sugar, 1 stick butter, water, vanilla and cinnamon. Bring to a boil and boil for 15-20 minutes, reduce heat to medium low. Add Amaretto and let simmer another 5 minutes. Place in jars, process in water bath to seal.
Place bread cubes in a large bowl. Combine cheddar cheese, tomatoes, sausage, green onions, basil, brown sugar, oregano and garlic powder. Add to bread and toss gently until bread is well coated. Pour mixture into a sprayed 9x13-inch baking pan. Whisk eggs, whipping cream, salt and pepper and pour over bread mixture. Sprinkle with parmesan cheese. Bake at 350°F 55-65 minutes or until knife inserted in center comes out clean.
Preheat oven to 350 degrees F. Spray the bottoms and sides of the mini muffin tins with cooking spray. For the dough: In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube one tablespoon at a time as needed, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour. Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. Bake 15 to 18 minutes, until the crusts are very golden, but not overly brown. For the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans. Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans. Run knife around edge of muffin tins to remove pies. Enjoy!
In wok or skillet, cook beef and onion in oil until meat browns; about 5 minutes. Add beef broth and mushrooms, cooking 5 minutes more. Combine cornstarch, soy sauce and water. Stir into meat mixture. Cook, stirring constantly, until thickened. Stir in vegetables and fruit. Heat until hot. Serve immediately with chow mein noodles.
Cook bacon in a large saucepan over medium-high heat until crisp. Remove from pan, reserving 2 teaspoons dripping in pan. Add onions, chili powder, and mustard to drippings in pan, saute 3 minutes. Stir in bacon, water, and remaining ingredients, and bring to a boil. Reduce heat, and simmer 10 minutes. Partially mash the beans with a potato masher. Enjoy.
Crust: In a blender, process Grape-Nuts into crumbs. Combine all ingredients. Press into a 9" springform pan. Bake at 350 F (180 C) for 10 minutes. Cool. Filling: In a food processor or blender with a sharp blade, process ricotta cheese until smooth. Add creanm cheese and eggs. Beat. Add the remaining ingredients. Beat until smooth. Pour over the graham craker crust and bake about 40 minutes in a 350 F (180 C) oven. Raspberry Topping: In a saucepan, combine the juice, cornstarch and Splenda granular. Stir until smooth and cook, stirring until it begins to thicken. Stir in 1 package of raspberries and cook until the sauce is thick. Remove from heat and stir in the remaining raspberries. Pour over cheesecake and refrigerate overnight.
Combine sugar, eggs, shortening, milk, vanilla, flour, baking powder and salt with electric mixer. In another small dish, combine brown sugar and cinnamon. Line loaf pan with wax paper after spraying with Pam spray. Pour in 1/2 of flour mixture; add 1/2 cinnamon mixture all over top. Pour in the rest of flour mixture and then put the rest of cinnamon mixture on top. Take a bread knife and swirl through all of it. Bake in 350° oven. Cook until tester comes out clean.
Preheat oven to 400A°F. In mixing bowl, combine cottage cheese, flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in sausage and sharp cheddar. Spray muffin cups with non-stick spray or olive oil. Divide batter between muffin cups. Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving, I would bake about 25 minutes, for eating immediately I would use closer to 30 minutes.). Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough. (Still have not tried freezing them, I eat them too fast!).
Heat 4 tablespoons butter in saucepan. Add onion and celery; saute until veggies are tender. Blend in flour and salt. Add half and half slowly. Cook, stirring constantly, until mixture comes to a boil and thickens nicely. Remove from heat. Gradually add a small amount of sauce to the beaten egg. Stir rapidly as you add it. Return egg mixture to sauce and mix well. Add crab meat, bread crumbs and parsley and toss gently. Put all into a lightly buttered (I use the spray) lasagna pan (or you can use individual size casseroles). Sprinkle cheese over crab mixture. Bake in 350-degree oven for 20 - 25 minutes or until bubbly and cheese is lightly browned.
In a large mixing bowl, combine the pears, sugar, applesauce, oil and eggs. In a small bowl, combine the flour, spices, salt, baking soda and baking powder with a whisk. Gradually add the flour mixture to the pear mixture and mix well but don't overmix. Pour into four mini loaf pans which have been sprayed with non-stick spray. (The pans should be around 5 3/4"x3"x2" in size). Bake at 350F for 50-55 minutes or until the bread passes a toothpick test. Mine baked much quicker and were done in 35 minutes so be sure to check your bread after the 35 minute mark. I think it depends on thickness and darkness of your mini loaf pans and if they are part of a one pan set or individual pans. Cool for 10 minutes before removing from pan and letting cool on a wire rack.
Brown beef with onion. Drain. Add spaghetti sauce, cream cheese, and sour cream and mix well. Spray a 5-quart crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full. Cover and cook on high for 2 hours. Reduce heat to low for an additional 4 hours.
Wash and shred zucchini on a fine shredder (DO NOT PEEL). In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork. Add flour, sugar, salt and olive oil and stir well to blend. Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream). Preheat griddle to 425- 450°F. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary. Rub grill or frying pan with oil before cooking each batch of pancakes. Spoon batter onto hot griddle (about 2 tablespoons for each pancake). Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done. When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately. Serve with your choice of jams or syrups. Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain. These pancakes are delicious for breakfast, brunch or just as a snack anytime.
Prepare four cups coffee in your coffee maker. Boil remainder of the water. Place tea bags in water and steep five minites. Combine the two and pour over ice.
Mix in a cocktail shaker filled with ice, and shake.) Garnish each with mint. Cucumber Gin : Steep 1/2 cup diced, peeled cucumber in 1 cup gin 8 hours to 4 days. Strain; store indefinitely in the refrigerator. Easily multiplied. . Mint Simple Syrup : Heat 1 cup sugar and 1 cup water over medium-high heat, stirring until dissolved. Add 1 cup mint leaves; remove from heat. Cover; steep 30 minutes to 1 hour. Strain; discard mint. Refrigerate up to 2 months.
Combine first 6 ingredients and bring to a boil. Gradually beat in well-beaten eggs. Cook, stirring constantly until slightly thickened. Remove from heat and add salad dressing. Mix well and pour over potato, egg, celery, onion and relish. Add more salt and pepper if desired. Refrigerate until well-chilled and enjoy.
Boil Elbow Macaroni and drain, then pour into buttered casserole dish. In a saucepot, heat evaporated milk, butter and cheeses on medium heat until all is melted together, stirring frequently. Mix in salt, pepper, and onion powder. Pour into macaroni in the casserole dish and mix well. Foil and bake at 350 for 25 minutes. Uncover casserole dish and sprinkle the reserved 1/4 cup of pepper jack and topping of choice on top of the mac and cheese. Broil on high until topping is browned and cheese is melted. Teens LOVE this recipe!
Place carrots and potatoes in a slow cooker and place the roast on top. Sprinkle seasoning packets in a mixing bowl with the tomato juice and blend. Don't worry if there are lumps, they will work out during cooking. Pour the mixture over the roast and veggies. Cook on LOW for 8-1/2 hours or on HIGH for 4-1/2 hours.
Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred. Pull the meat out of the sauce pan and set aside to cool. Heat the oil in a saute pan, add the onions, jalapenos, and garlic. Saute for 5 minutes on medium heat or until onions are soft and translucent. Add in the tomatoes and cook until mushy about 10 minutes. Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm. Salt and pepper to taste and stuff the chicken in corntortillas for enchilads. Cook the enchiladas and serve.
Preheat oven to 350°F Put butter in a 9" round cake pan and place in oven until butter is melted. In a bowl, whisk together flour, sugar, soda and salt until combined. Add buttermilk and whisk until smooth. Pour batter into cake pan. Scatter berries evenly over the batter. Stir sugar and cinnamon together. Sprinkle over the berries. Bake in preheated oven 50-60 minutes, until cake is brown and berries have burst. Serve warm or at room temperature, with vanilla ice cream or whipped cream.
Place barley in a bowl, cover with tepid water. Let soak for 1 hour. (Do not use pearl barley for this soup). Place cold water, beef brisket, course salt in soup kettle. Add the drained barley. Bring to boil over low heat and skim the surface. Add 1/2 cup of cold water and continue to skim. This is important, as here lies the difference between a good-colour barley soup and another with a greyish and dirty colour. When all the scum has been removed, add the remaining ingredients. Bring to boil, cover, leaving a 1 in. opening. Simmer for 3 hours over low heat. Add 3 tbsp butter and the juice together with the rind of the lemon. Do not boil once the butter has been added. Served garnished with chopped parsley or chervil.
Combine oil and garlic in a large, heavy skillet or wok and cook over medium-high heat until the garlic sizzles and releases its aroma. Add the spinach and cook for 1 minute; gently turn to expose all the leaves to the heat. Add the fish sauce, pepper, and water, tossing well, then cook (turning often) until the spinach is wilted and tender (1-2 minutes). Transfer to a deep platter, sauce and all, and serve hot, warm, or at room temperature.
Preheat oven to 375°F Cut off the very top of the garlic clove (about 1/4") so that the tops of most of the cloves are exposed slightly. Coat with a little olive oil and wrap securely in tin foil. Roast garlic in oven for 1 hour. Remove and allow to cool. Using your fingers, squeeze the soft, roasted garlic out of each clove into food processor. Rinse and drain cooked or canned chickpeas. Add them, and all other ingredients, to the food processor and blend until completely smooth. Scrape ingredients off sides of food processor to make sure it blends evenly. If you find that the hummus is too thick, you can add additional olive oil at this time. Add it very slowly, allowing the mixture to combine fully before adding more liquid. Serve at room temperature with crudites, warm pita or crackers. Optional: Sprinkle with chopped parsley or paprika before serving.
---Manual/MixerMethod---. Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough. Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk. ---BreadMachine Method---. Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the machine has completed its cycle, set a timer for 30 minutes, and allow the dough to continue to rise; it may crest the top of the bucket, but shouldn't overflow. Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces. Allow the pieces to rest, covered, for 10 minutes. Round the dough into balls, and place them in two lightly greased 9-inch round cake pans. Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan. While the buns are rising, combine the glaze ingredients, and set aside. Brush the buns lightly with half of the glaze. Bake them in a preheated 375°F oven for 30 to 35 minutes, or until they're golden brown. Remove the buns from the oven, and brush them with the remaining glaze. Transfer them to a wire rack to cool.
In a high-sided nonstick pot or wok, combine the cooked rice, cooked shrimp or shrimp meat, green onions, chili peppers (if desired) and water. Cook over high heat, stirring often to mix well and prevent sticking, until all ingredients are thoroughly heated and most of the water is gone, about 8 minutes. Turn the heat to high and stir for 1 more minute as the pot gets hotter. Add the nuoc cham (recipe#502823) and stir rapidly to mix thoroughly. Continue to cook over high heat, stirring constantly, until most of the liquid has evaporated, about 3 minutes. Remove from heat and serve.
Prepare grill. Place first 10 ingredients in a blender or food processor; process until smooth. Sprinkle steak with 1/2 teaspoons salt and 1/2 teaspoons pepper. Place steak on grill rack coated with cooking spray, grill 8 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with sauce.
Preheat non-stick pan sprayed with over medium heat. Mix all dry ingredients together in a medium bowl. In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended. For each pancake pour about a 1/4 cup of batter onto a hot pan. Cook on first side until bubbles that form begin to pop and edges look dry. With a spatula, turn and cook until second side is rich golden brown. Serve with additional maple syrup.
In a large bowl, beat the pudding mix and milk until the pudding mixture thickens. Fold in 1 cup of coconut and half of the whipped topping to the pudding mixture. Pour the combination into the baked pie shell. Spread the remainder of the whipped topping on top of the pie. Sprinkle the remainder of the coconut on top of pie.*. Refridgerate and serve chilled. * I brown the coconut on top before adding to pie, to make pie look like its been baked. Take a small skillet and place 1/2 cup of coconut in pan and brown over medium heat. Stirring coconut constantly. Be careful, it burns quickly! Add to top of pie.
Brown ground beef, combine with soup and 1 can rotel tomatoes. Layer meat, tortillias and cheese ending with tortillias. Top with Cheese and pour can of Rotel on top. Bake at 350 for 20 minutes until cheese golden.
Heat oven to 400°F Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. Stir milk, oil and egg until blended. Stir in Bisquick mix and sugar. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13 to 18 minutes or until golden brown. Mix powdered sugar and water until smooth. Allow muffins to cool slightly before drizzling icing over warm muffins.
Mix dressing and cheese in large bowl. Add vegetables and mix together. Chill for 30 minutes before serving.