HumbleIntelligence/food-ner-1-Million huggingface dataset:
From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice. In nonstick 12-inch skillet, melt margarine over medium-high heat. Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout. Transfer chicken to medium bowl. In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently. Transfer asparagus to bowl with chicken. Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute. Return chicken and asparagus to skillet; add prosciutto and heat through.
Cut zucchini and squash into small chunks and put in a ziploc bag. Add olive oil salt and pepper to bag and shake until coated. Dump onto baking dish and spread out into a single layer. Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.
Preheat oven to 375. Place peeled, sliced fruit in lightly greased 8x8" baking dish. Blend the dry ingredients. Rub in the butter with your fingertips until the mixture is crumbly. Sprinkle over the fruit. Bake 35-40 minutes Serve warm or at room temperature.
Grease 1 13x9 inch pan or 2 8-inch cake pans. Preheat oven to 350 degrees. For the cake, cream the butter and sugar until light and fluffy. Add eggs, one at a time. Beat well. Add vanilla. In separate bowl, combine the dry ingredients. Add dry ingredients to sugar mixture, alternately with the milk. Mix well. Pour batter into cake pan or pans. Bake at 350 degrees for 30 minutes or until cake tests done. For frosting, boil butter and sugar 2 minutes in microwave oven. Add milk. Boil again. Beat in sugar and vanilla. Make the frosting shortly before the time you want to put it on the cake as it gets harder with time. Allow cake to cool slightly before frosting.
Cream butter with sugar until fluffy and quite pale-coloured (about 5-6 minutes). Add the eggs, one at a time. Dissolve baking ammonia in the milk and add milk to the butter/egg mixture. Add the flour, baking powder and vanilla and mix until you have a pliable dough that doesn't stick to the sides of the mixing bowl (you may need to add a bit more flour as this recipe is from metric and actually calls for a kilo of flour which equals 2.2 lbs). Shape the dough into whatever shapes you desire. In Greece, we shape it into rings, snails, Ss, braids - you are only limited by your imagination. Do try to keep the shape down to a size that will comfortably fit into your coffee cup for dunking though - and remember - they'll puff up in baking. Brush shapes with water and sprinkle generously with sesame seeds. Place on greased cookie sheets, or parchment-lined cookie sheets, or silpat. Bake in a preheated 375F (180C) oven for 15-20 moinutes, or until golden-brown. Store in an airtight container. Note: If you can find a 'soft' flour, suited for pastry-making, you'll have a more authentic koulouraki.
Directions for two recipe mixes: In a small bowl mix together all spices from either recipe 1 or recipe 2. Store in a glass container, covered tightly in a cool place. (I store all my spices in the fridge, as the flavor seems to last longer).
Mix the first three ingredients to make a sauce and set aside in a bowl. In a skillet, saute for 5 minutes the next 8 ingredients (butter through cilantro) Add the fish, cover and cook 3 minutes or until opaque. Remove from heat and stir in lime juice and zest. Have any additional condiments in seperate bowls and let each person"build" their own tacos.
In a large bowl, combine water, yeast, sugar, and salt. Let sit five to ten minutes. Stir in the first cup and a half of flour with a heavy spoon. Add the rest of the flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Next, add a little more flour and begin kneading. Keep adding flour and kneading until the dough is smooth and elastic ( It doesn't need a lot more flour, just enough so that it's not sticking to the pastry board). Let dough rise in a greased bowl covered with a damp, clean kitchen towel until doubled. (Usually, about thirty minutes to an hour.). Uncover bowl, sprinkle in a little more flour and knead again. With floured hands, shape dough into a ball and place in a greased 3 1/2-quart crock pot. Turn the crock pot on High. (The bread will rise as the crock pot heats up.). Keep the lid just barely off the pot to keep steam from building up and making your crusty soggy. (Try using a toothpick to keep the lid open just a bit). Cook it for one hour on the first side. Dump the bread out onto a wire rack. Turn over and put it back in the crock pot and cook for another hour, covered with the lid just barely off. Turn out onto wire rack to cool.
First allow your sliced bread to sit at room temperature for approximately 1 hour to allow the surfaces to dry out. In a wide bowl, beat your eggs with your maple syrup until the mixture is slightly thickened. Beat in the milk, vanilla, nutmeg and salt. Place your bread slices in the mixture and allow them to soak in the mixture for approximately 5 minutes until saturated well. Next you will want to preheat your skillet over medium heat and add 2 Tablespoons of butter. Once your butter has melted reduce your heat to medium-low and saute bread slices for about 5-6 minutes per side, making sure that you flip each slice over every 2 minutes or so to make sure that they brown evenly. You may have to cook in 2 batches if you use a smaller skillet. Sprinkle with confectioners' sugar, and place random berries around the plate for a nice look and tasty meal.
For the marinade, take a 1 1/2 quart glass or stainless steel bowl, whisk olive oil, mustard, onion, vinegar, Worcestershire, curry powder, garlic and sesame oil. Mix in margoram, salt and pepper. Trim lamb and cut into 1 1/2 inch pieces, and place in the marinade mixture, turning to coat. Cover and chill for 3-4 hours. For the kebabs, clean mushrooms and discard stems. Seed bell peppers and cut into strips. Peel onion and cut into eighths. Remove lamb from marinade and reserve the marinade. Preheat the broiler. Place on each of 4 12-inch skewers a piece of lamb, mushroom cap, pepper piece and an onion piece. Repeat twice and finish with lamb. Place kebabs on a boiier pan 3 inches from the heat and cook for 20 minutes, turning occasionally and basting with marinade. Add a cherry tomato to the end of each skewer after 10 minutes. Serve with rice and chutneys.
Use the dry herbs (to taste) to season the sauce. Saute the onions until golden. Add garlic and mushrooms and cook 5 minutes on medium heat.Add to sauce. Use same saute pan to brown the meats, and drain well. Grease a 9" x 13" baking pan. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles. Next, add a layer of the ricotta, and sprinkle on basil. Next, add a layer of the cooked meats, mushrooms, a layer of sauce, a layer of mozzarella cheese. Repeat until everything is gone. Make the top layer cheese. Cover with foil. Bake at 350 degrees for about 45 minutes, uncover and bake until brown, about 10 minutes.
Mix and bottle. I use Ball jars to bottle the sauce. You can store unrefrigerated. Once opened, refrigerate. Note: The serving size is 8-50 because it really depends on how you serve it. If you serve as an appetizer on top of cheese and crackers, you can easily serve 50 people. If you marinate meat in it as an entree, it will probably serve approximately 8 people.
Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved. Set aside. Melt the chocolate in a saucepan set over hot water. Stir in the rum mixture and 2 tablespoons heavy cream until smooth. Beat the remaining cream until light and fluffy and fold into the chocolate mixture. Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses. Chill at least 2 hours before serving.
Pre-cooking: Scrub clams and leave soaking in icy water until ready to cook; Chop up onion, garlic and parsley in small pieces. Cooking steps: It's important to follow the steps, it will make a lot of difference to the taste of your meal. In a deep pan put olive oil and once warm stir in your finely chopped onion, once it is getting brown you will want to add the garlic and the parsley, at this point you will add the Tbsp. of flour and mix well. Add your clams and stir consistently for a couple minutes then add your white wine. Once the clams have opened add 1 cup of water to the pan and add the optional ingredients (peas and potatoes) and bring to boil. discard any clams that haven't opened. Add the fish, which will be done in about 10-15 minutes. I add a bit more white wine before serving, but it is not neccessary. **serveon a nice big plate a piece of fish, 4-6 clams a bit of potatoes and peas and place a couple leaves of parsley for decoration. this is great as the main dish and served with some rice on the side or cous-cous.
In small mixer bowl, beat ingredients. It keeps from 10-12 days in refrigerator.
Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan. Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes. Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom. Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally. After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed. Serve by itself or with a green salad.
Combine flour, xantham gum and salt. Add eggs one at a time, beating well after each addition. Add Vanilla Extract. Add milk to make a thin batter. Beat until smooth. Stir in oil.
Mix milk and melted margarine, pour over the bread, allow to stand for 1/2 hour. Mash well, add bacon, onion, cheese, mustard, salt and pepper, mix together. Then add beaten eggs. Pour into greased pie dish, bake at 190 degrees for around 30 minutes. Serve with a green salad.
Preheat oven to 350°F. In a large bowl combine almonds, agave syrup, and salt. Use a rubber spatula to mix together, fully coating almonds. Spread almonds in a single layer on a parchment-lined baking sheet. Bake for 10 minutes, stirring twice during baking. Remove baking sheet from the oven. Quickly return almonds to the bowl, add cocoa powder, and toss to coat. Store in an air-tight container.
Preheat the oven to a moderate heat. Grease and line a 20cm x 12cm loaf pan, with baking paper. Beat butter and sugar together until creamy. Add orange zest with one of the eggs and beat until smooth. Add remaining egg and beat to a smooth batter. Fold in the dates, bananas, flour, orange juice and walnuts and fold in well. Spoon the batter into prepared loaf pan and bake for about 45 minutes or until cooked when tested with a scewer. Cool loaf in pan for about 5 minutes, then turn out to a rack to cool completely.
Mix all the ingredients for the marinade. Brush the ribs with the marinade, be generous but reserve about half a cup or so. Wrap the ribs in pieces of foil, brushed or sprayed with oil. Put in the fridge and leave overnight. When ready to cook preheat oven to 300°F. Put the packets on a tray lined with foil and bake for two hours, then open up the packets and brush with the rest of the sauce, bake for another half hour, if you want finish them under the grill.
In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter. Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl. Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula. In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week. Decorate with sweetened whipped cream just before serving.
Preheat oven to 375 degrees. In a large bowl mix together all of the ingredients. Put mixture into a greased loaf pan and form into a loaf shape. Cover with foil. Bake at 350 for 45-60 minutes. **For a crispier top, bake uncovered last 15 minutes.
Preheat oven to 475°F Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; saute 1 minute. Add mushrooms; saute until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper. (this can be done ahead of time and warmed up just before serving). Divide asparagus among 4 plates. Top each serving with mushrooms.
Bring a pan of salted water to the boil and cook the potatoes until soft. Drain and mash. While the potatoes are cooking, heat and cook the bacon in half the butter and the oil in a frying pan until just beginning to brown and crisp. Remove from the pan with a slotted spoon. Add the onions to the pan. Add seasoning and the sugar. Fry gently until the onions are soft and caramelized. Take care not to allow them to burn. Return the bacon to the pan and stir evenly through the onions. Add a little broth or water to de-glaze the pan and then tip the mixture into a heatproof dish. Add the remaining butter and 4oz of the cheese to the potato. Season and mix well. Preheat the broiler to high. Spoon the mixture over the onions and bacon, scatter with the remaining cheese and top with the slices of tomato. Place under a hot grill until the cheese is melted and brown. Serve.
Combine the flour and sugar. Add the butter, mixing as you go, until the mixture forms a soft dough. It can be slightly crumbly, but you want it to hold together when you squeeze it. Spray a 9x9 baking dish with non-stick cooking spray. Put the fruit in the dish - you will probably need about 4 cups of berries or chopped fruit. You want to create a thick layer that comes about two inches up the sides. If the fruit is particularly tart, sprinkle with a light layer of sugar. If the fruit is soft and sweet, you don't need it. Take the dough by the handful and pat it into disks that are about 1/4-inch to 1/2-inch thick. Lay them on top of the fruit, continuing with the patties, until it is covered. Bake the cobbler at 350 degrees for about 45-50 minutes, until the crust is light golden brown. Let cool slightly, then serve with ice cream.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs one at a time. Add milk and flour mixture alternately. Beat on high for 2 minutes. Reserve 2 cups batter. Pour remaining batter into prepared pan. In a mixing bowl combine chocolate syrup and reserved 2 cups batter. Mix well. Pour chocolate batter over vanilla batter in pan. Do not mix. Bake in a 350° oven about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove from pan: cool completely on wire rack. Drizzle cake with Semisweet Chocolate Icing recipe #45105.
Preheat oven to 400 degrees F. Spray an 8 1/2 x 8 1/2 in baking dish with Pam. Beat the eggs with the salt and pepper until foamy. Mix in the cubed ham, Rotel and cheese and mix well. Bake in the oven for 25-30 minutes or until the eggs are set (every oven is different). Turn the oven off and let it sit another 5-10 minutes. Delicious and easy.
Make a salt water mixture, soak the cabbage in it and drain it. Mix the cabbage with sat, green onions, garlic, red chilli and ginger root. Mix this mixture well, cover and refrigerate for 1-2 days. Put this salad in a jar as it can remain for many days.
Toss prepared vegetables together in a large bowl. Place lemon juice in a small bowl. Drizzle in olive oil while whisking, to emulsify the liquids. Add to the vegetables; cover and refrigerate for an hour. Add cooked, cooled rice; add salt and pepper to taste. Refrigerate until serving time. Delicious with grilled or broiled steak, chicken or fish.
In crock pot combine all ingredients. Cover; cook on high-heat setting for 3 to 4 hours (or, as I prefer, low setting for 7 to 8 hours). Remove bay leaves. Serve. Enjoy.
Assemble Casserole: Layer chicken, cheese and ham in a greased 9x13-inch pan. Saute onions in butter. Stir in flour and blend in milk, add dry mustard and seasonings. Cook and stir until thickened. Pour over ham and sprinkle with topping. To Make Crunchy Topping: Mix together the coarse breadcrumbs, shredded cheddar cheese, and the melted butter until combined before sprinkling over the ham. Bake at 350° for 30 minutes. I served it with brown rice and a salad.
Preheat the oven at 165°C. Mix flour baking powder and sugar. Add the eggs and the melted butter. Add melted chocolate and cocoa powder. Add the nuts (if wanted). Pout into paper cups. Bake for 20 to 30 minute Cakes may not be completely dry.
With a mortar and pestle, combine the garlic, salt and pepper. Add the oil, lemon juice and mix to form a paste. Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Brush with garlic mixture during the last few minutes of grilling. Let stand for 3-5 minutes before serving.
In a large saucepan, mix together red wine, cranberry juice, sugar, water, lemon juice, and cinnamon sticks. Heat just until mixture bubbles around the edges; reduce heat. Simmer, uncovered, for 10 minutes. Remove cinnamon sticks. Stir in brandy. Ladle mixture into cups or mugs; garnish with a lemon slice.
Preheat oven to 350°F. Mix wet and dry ingredients separately, and then combine. Pour into greased muffin tins (makes 6). Bake for 30 minutes at 350°F.
Heat the butter, lemon rind and parsley in a frying pan over medium heat. Cut each fish in half and add to the pan. Cook for 2 minutes each side or until tender, then pour over the lemon juice.
Mix flour, sugar, cinnamon, salt, and baking soda. Add oil, honey, egg, vanilla, and nuts. Dough will be stiff. Press into a 10x15 inch jelly roll pan. Bake at 350 degrees for 18 minutes. Combine icing ingedients and pour over bars immediately after removing from oven. Cut into squares.
1.Mix ground beef, egg, onion, seasoning salt and pepper together. 2. Form into walnut sized balls. If the mix falls apart easily , add some more bread crumbs. If the mix is too dry then add a bit of water. This makes about 25 meatballs. 3. Heat olive oil in pan over medium. Saute the meatballs turing as needed so that the meatballs are browned on both sides and cooked through. Set aside meatballs. 4. In a crock pot, on high setting , add the grape jelly, plum jam, chili sauce, diced tomatoes, ginger and pepper. Mix well. 5. Add the meatballs into the sauce. Simmer on high for at least 1 hour ( more is better). Stir as needed. 6. Serve over white rice as an entree or with toothpicks as an appetizer.
Place the boniato in a large pot with cold salted water to cover and slowly bring t a boil over medium-high heat. Reduce the heat to medium and gently simmer the boniato until very tender, about 10 minutes. Drain the boniato well and return to the pot. Mash with a potato masher or put through a ricer. Do not use a food processor to mash the boniato or it will taste gummy. Add the butter and cream and continue mashing to form a creamy puree. Season with nutmeg, salt and pepper to taste.
Oven to 350 degrees. Butter & flour 9-inch round cake pan. Beat butter and 1 cup of the sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add yolks and egg, 1 at a time, beating well after each addition. Place fruit in an even layer over top of batter, and sprinkle evenly with sliced almonds and cinnamon (if using). Sprinkle top with large-grain sugar. Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 35 to 40 minutes. [Originally from Southern Living: https://www.southernliving.com/recipes/strawberry-kuchen-recipe].
Bake chicken patties according to direction, usually about 17 minutes. Turn oven to broiler setting. Spoon barbecue sauce on top. Place cheese slice on top of barbecue sauce. Place chicken in broiler for 1 minute or until cheese is melted and browned to your liking.
In a small covered saucepan, cook sliced and peeled apples in 1/4 cup of water until tender (2-3 minutes). Remove from heat and drain water. Into 1/4 cup of COLD water, mix vanilla, no-cal sweetener, cinnamon and cornstarch. Cook and stir until thickened to a caramel-sauce-like consistency (adding a few drops more water if it gets too thick). Remove from heat and stir apples into mixture. Stuff 4 warm pita halves (30 seconds in the microwave should do it) with mixture.
Take can of sweetened condensed milk and remove label. (Do Not Open). Place in a 3-1/2 to 4-1/2 quart crock pot. Pour water in crock pot until the can is completely covered with water. You only need water to be 1/4 in over the top of can. Put lid on crock pot. Heat on high for 3-1/2 to 4-1/2 hours (the longer the milk cooks the darker the caramel will be). At desired time remove can with tongs (Be careful the can will be very hot). Allow to cool to the point that you can touch the can, but the can will be still warm. Open can and pour contents into a bowl that has a good sealing lid. Stir in the vanilla extract. At this point you are ready for dipping. Any leftovers can be placed in the refrigerator.
Cut squash in half lengthwise, remove seeds. Place squash, cut side up, in a microwave-safe dish with 1/4 cup water. Cover with vented microwave-safe plastic wrap; cook on high for 7-10 minutes, depending on size. Add more cooking, 1 minute at a time, if necessary. Let stand 5 minutes. With fork "comb" out strands. Do not discard shell. Saute sausage, bell peppers, onion, garlic in a large skillet over medium-high heat until sausage browns and vegetables are tender. Mix in spaghetti sauce and dried oregano or Italian spices. Mix squash strands with sausage mixture. Spoon filling into squash shells. Place filled squash shells on baking sheet. Sprinkle with grated cheese. Bake uncovered until heated through, about 20 minutes.