HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chicken inside and out. Drain well and pat dry with paper towels. Place chicken on a roasting pan, tempered glass or ceramic. In a food processor or with a mortar and pestle, grind the garlic cloves and the peppercorns, making a paste. Place in a small bowl and incorporate the Madeira. Marinate, covered, in the refrigerator for at least 2 hours. Bring to room temperature before baking. Heat oven to 375 degrees. Pour the olive oil over the chicken. Place chicken in oven and bake 1 hour and 15 minutes, or until juices run clear. Let rest 15-20 minutes before carving.
peel potatoes. boil in salted water for about 15 minutes just until potatoes are cooked on outside but still stiff. drain on paper towels. cut into slices with serated knife. deep fry in hot oil until brown and crispy. drain on paper towels. add salt.
Combine your frosting ingredients in the usual manner. I can't remember how much this recipe yields exactly, but I know it will more than generously frost and fill a 2-layer cake--.
In a skillet over medium-high heat, cook the bacon until crisp; transfer bacon to a paper-towel lined plate using a slotted spoon; let bacon drain. Discard all but 1 tablespoon bacon drippings from pan. Add in onion and shallot; stir/saute for 5 minutes or until tender; stir in parsley. In a mixing bowl, whisk together the eggs, half-and-half, mustard, nutmeg, salt, and pepper; add in onion mixture and bacon; stir to combine. Sprinkle cheese over the bottom of the pie shell. Pour egg mixture over all. Bake in a 350 degree oven for about 40-45 minutes or until knife inserted into center comes out clean (cover pie crust edges as appropriate if become too brown). Let stand for 10 minutes. Cut into wedges and serve.
Preheat oven to 350 degrees. Grease and flour a 9 X 5 X 3 loaf pan. Sift together flour, baking powder baking soda and salt and set aside. In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.
Place bulgur in a bowl and pour the boiling water over it. Cover and set aside until it has absorbed the water. Saute the onions and garlic in the oil until onions are translucent. Add the zucchini, dried herbs, and black pepper; saute on low to medium heat until zucchini is tender, but not too soft. In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese. Add the parsley, tomato paste and soy sauce to the bulgur and mix well. Assemble the casserole in a greased 9X9 casserole dish. First layer the bulgur mixture, next the sauteed vegetables, and then the feta mix. Top the casserole with grated cheese and tomato slices. Bake covered at 350 F for 45 minutes. If you like the top crusty, uncover for last 15 minutes. Remove from oven and wait 5-10 minutes before serving.
In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.
Melt the butter in a large heavy saucepan over medium heat. Add the flour and stir with a wooden spoon or whisk to combine. Cook for a couple minutes so the flour loses its raw taste. Whisk in the milk, salt, mustard and pepper. Bring to a simmer and cook, stirring constantly, until the mixture is quite thick. Remove the saucepan from the stove. Add the Worcestershire sauce and the cheese, and stir until the cheese is completely melted . Whisk in the beer, and return the saucepan to the stove. Cook, stirring constantly, until the sauce comes just to a bare simmer. Do not let it boil. Other notes, Do not use pre-grated cheese as the anti-caking agent will make the sauce grainy. I prefer medium raw milk white cheddar from Jason Wiebe Dairy. It is a sharp as any national brand labeled sharp but in general if you don't like the flavor of a cheese by itself don't cook with it. As f or beer I prefer Samuel Adams Boston Lager but any hoppy beer such as a good lager or IPA will do.
Preheat oven to 350 degrees. Use 1 tbsp butter to lightly grease 4 ramekins. In a saute pan over medium flame, melt 4 tbsp butter. Add onions and saute until they caramelize and turn golden brown. Cool and transfer to a blender or food processor and puree. In a medium bowl, beat the eggs. Then add the cream, salt, baking powder, nutmeg, and flour and mix well. Mix the onion mixture into the cream mixture. Pour into individual ramekins (about half full). Place ramekins in a roasting pan. Cover the ramekins with foil. Fill the roasting pan with water until the water reaches about half way up the side of the ramekin. Place roasting pan in the oven and bake for about 25 minutes until the pudding is set. Remove ramekins from the roasting pan to remove from the oven and let the water in the roasting pan cool before trying to remove. I've made the mistake of trying to remove the ramekins IN the roasting pan-let's just say the water is very very hot.
Split boneless chicken in half. It too thick, pound out to make thinner. In a medium bowl, mix together radish, carrots, bean sprouts and scallions. Add Szechwan sauce. In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken lightly with rub. Cut the chicken into strips. In a large skillet over high heat, add the oil. Once hot, sear the chicken for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platte to let cool. Once cooled, dice or shred chicken. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf or lettuce. Roll and serve.
Butter the Sour Dough Bread, place in a hot skillet,1-slice Smoked Gouda 1-slice Capicola, spread Hot Mustard, 1-slice Smoked Gouda and Sour Dough Bread. Grill sandwich on both sides. Remove sandwich, slice in half and place on a lunch plate. Garnish plates with sliced Dill Pickles, Radish Slices and Baby Mixed Greens.
Mix all the above ingredients in a shallow dish and refrigerate over night. (if there isn't enough liquid add more soy sauce). Remove meat from the marinade. Barbeque or pan fry. Serve with rice, stir fried vegetables, and kimche.
Combine Frank's hot sauce, sriracha, chipotles, garlic and agave. Reserve about 1/2 cup for basting. Place chicken pieces with remaining marinade in a heavy 1 gallon ziplock plastic bag and massage to evenly coat. Marinate in refrigerator for at least 30 minutes up to 4 hours. Preheat grill to medium. Place chicken on grill. Cook about 10 minutes per side basting with reserved sauce. This will vary depending on the size of your grill and wings until juices run clear. Serve with celery sticks and blue cheese dressing.
Heat the oil in a heavy frying pan and cook the onions over a very low heat, stirring occasionally, until they are very tender and golden in colour, approx 30 minutes. Dissolve the tomato puree in the stock; add to the onions and season to taste. Cook the pasta al dente; drain and pour into a serving dish with the knob of butter. Stir in the hot onion sauce, toss with the cheese and serve.
Heat oven to 350 degrees. Prepare cake according to package directions. Bake and let cool. While cake is baking, prepare the pudding according to package directions. Set aside. Rinse frozen berry medley under running water in strainer and let thaw. Clean and slice strawberries. To assemble the trifle: In a trifle bowl, layer slices of cake. Top with about 1/2 cup of pudding. Arrange strawberries around the edge of the bowl and sprinkle a third of the berries on top of the pudding. Repeat layers, ending with the berries and strawberries. Refrigerate until ready to serve. This can be prepared a day ahead and refrigerated. Serves 8.
Cut the cucumbers into batons, and toss with a little salt. Set aside one hour in a colander and allow to drain. Rinse, drain and dry the cucumber, cover and chill. Beat together the yoghurt, garlic, lime juice, herbs and pepper, fold in the cucumber and spoon into individual serving dishes. Divide the sashimi between them and sprinkle with the nigella seeds.
Brown beef, bacon, onion, and garlic. Drain. Mix in all other ingredients. Heat in crock pot till ready to serve (can be in crock pot on low heat for several hours).
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl. Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy. Repeat the layers ending with crushed candy on the top. Refrigerate the trifle. Delicious!
Mix first three ingredients in a bowl. squeeze in the juice of 1/2 lemon; mix well,. divide into smaller bowls, and set out for those who like a red sauce with their shrimp. I sometimes add a little salt.
Make that several splashes of cherry juice. put all ingredients in container. Blend. Serve over ice.
In a large saucepan cook the cubed sweet potatoes or yams in boiling water until very tender. Drain. Put the sweet potatoes into a large mixing bowl and beat with an electric beater until smooth. Add the eggs, 1/4 cup brown sugar, 1/4 cup melted butter, salt and cinnamon and beat until everything is well blended. Add 1/4 cup of the orange juice and beat again. If the mixture is not moist and fluffy, add up to 1/4 cup more orange juice. Lightly butter a souffle or casserole dish and add the beaten sweet potato mixture. Arrange the pecan halves on top. Sprinkle the 1/2 cup brown sugar and the remaining 1/4 cup melted butter on top. Bake 375 degrees for about 30 minutes or until hot.
Mix cream cheese and dressing until well blended. Spread on dinner plate or serving platter. Layer toppings over cream cheese mixture. Sprinkle with cheese. Serve with Triscuit Thin Crisps and fresh vegetables. Topping Options: Choice 1: 1/2 cup Taco Bell Home Originals Thick 'N Chunky Salsa, 1 cup chopped tomatoes, 1 cup shredded lettuce, and Kraft Four Cheese Mexican Style shredded cheese. Choice 2: 1 cup chopped tomatoes, 1 cup chopped cucumbers, 1/4 cup chopped black olives, and Athenos Crumbled Feta Cheese With Garlic & Herb. Choice 3: 1/4 cup DiGiorno basil pesto sauce, 1/4 cup chopped artichokes, 1 cup chopped roasted peppers and Kraft finely shredded italian style five cheese blend. Choice 4: 1/2 cup spaghetti or pizza sauce, 1/4 cup sliced peppereoni, 1/2 cup chopped green pepper and Kraft finely shredded italian style five cheese blend.
Bring the sugar, ginger, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring to dissolve the sugar. Remove from the heat and add the mint. Cover and let stand for 10 minutes. Strain in a wire sieve over a bowl, pressing hard on the solids to extract the flavors; discard the solids. Puree the mango, ginger-mint syrup, and lime juice in a blender. Transfer to a pitcher. When ready to serve, fill four tall glasses with ice. Divide the mango mixture among the glasses and top off each with club soda. Add a swizzle stick to each mojito so the guests can stir them. Garnish each glass with a lime round and a mint sprig, and serve at once.
Pour chicken broth into a large soup pot over medium high heat. Add onion, bell pepper and celery, bring to a boil and cook until tender (about 10 minutes). Add diced chicken. Add asparagus and carrots. Add white pepper and garlic powder. Next add frozen noodles to soup and cook until tender (see package directions). When noodles are halfway done stir in half and half and your fresh minced herbs. Cook until noodles and vegetables are tender. Add more pepper, and or salt to taste.
Prepare pie crust as directed and bake. Set aside. In medium saucepan mix 2 cups raspberries, sugar, cold water, lemon juice and cornstarch. Cook and stir over medium heat until it is thick and bubbles. Then cook it 2 more minutes. Remove from heat and cool slightly. Cover and refrigerate until thoroughly chilled. Gently fold in 2 more cups of raspberries. Spoon into the cooled pie shell.Cover and chill for at least 2 more hours or until firm. Serve with remaining cup of berries and whipped cream.
Heat Oven to 350*. Generously grease bottom only of 13x9" pan. In small bowl, blend all filling ingredients; beat at medium speed until smooth; about 1 minute. Set aside. In large bowl, combine all brownie ingredients; beat 50 strokes with a spoon. Spread half of the batter in prepared pan. Pour cream cheese mixture over batter, spreading to cover. Place spoonfuls of remaining batter on top of cream cheese. Marble by pulling knife through batter in wide curves, then turn the pan and repeat. Bake at 350* for 30-35 minutes. DO NOT OVERBAKE. Cool; for ease in cutting, refrigerate at leas1 1 hour. Cover tightly and store in refrigerator.
Place all the plums in a 2 quart canning jar follow with rest of ingredients saving rum for last so to use as much as needed. Let sit 2 months till all flavors blend and sugar dissolves.
Stir together syrup and peanut butter. Add cereal. Press firmly into greased 9x13 pan and chill. Fill with as much ice cream as desired and spread evenly across crust. Cover with foil and freeze 1 hour or more (up to a month). Cut into squares to serve. Add toppings if desired.
Add to spaghetti sauce the onion, bell pepper, veggies (a palmful of dehydrated veggie flakes will do), olive oil, basil, oregano, marjoram, celery seed, bay leaves, garlic, salt, cayenne pepper, black pepper, and tomato. Place on low heat, covered, about 30 minutes, till it bubbles. Add ketchup and tobasco. Immediately reduce heat to simmer. Keep it covered. After 2 hours, remove bay leaves, add parmesan cheese. Stir it in well. After 2 and 1/2 hours, brown ground chuck. Brown it well done, almost crunchy. Drain it well, on paper, and add it to the sauce, with about 40 minutes remaining. Stir it in well. Keep it covered. Takes 4 hours, but it's worth the wait. World acclaimed. Enjoy.
Brine the chicken: In a large saucepan or mixing bowl, combine the water and salt and stir until the salt crystals dissolve. Add the chicken breasts and thighs. Cover and refrigerate for 2 to 4 hours. Drain, but do not dry the chicken: Smoke clings better to wet surfaces. When ready to cook, prepare your smoker for 325 degrees. Arrange the chicken on the grill grate and smoke the chicken until the juices run clear and the internal temperature when read on an instant-read meat thermometer is 165 degrees F, 45 to 50 minutes. Transfer to a cutting board and let cool. Dice the chicken, discarding any skin, bones, or gobbets of fat. Transfer to a mixing bowl. Add the red and green bell peppers, the scallions, and pickled jalapenos. Stir gently to distribute the ingredients. Make the dressing: In a mixing bowl, whisk together the mayonnaise, lime juice, cumin, black pepper, and garlic salt. Stir in the cilantro. Add the dressing to the chicken mixture and stir gently until well-combined. Transfer to a serving bowl. Dust with paprika. Serve immediately, or cover and chill for up to 3 days.
Stir together the flour, cornmeal, baking powder, sugar and salt. Melt shortening and butter together and add to flour mixture. Stir in crumbled bacon and add milk gradually. (Consistency needs to be just thick enough to spoon out easily) Drop batter from tablespoon onto vegetable oil sprayed baking sheets. Bake at 425 degrees for 15 minutes, or until golden brown.
Preheat the oven to 190 degrees Celsius. Sift the flour sugar and custard powder into a mixing bowl, you can also add copious amounts of Cinnamon at this point if you so choose. Roll in the butter with clean hands, until you have a firm dough. Make a trough in the middle of the dough, add a little of the vanilla essence, then mix in and repeat as required. Grease the baking sheet with butter. Chop the chocolate coarsely into about 0. 5cm squared pieces. Add the chocolate and mix well with a spoon so as not to melt the chocolate too much. Make into about 18 small balls, and place onto the baking sheet. Put in the oven at 190*C for between 20 and 25 minutes (until golden on the top and squishy in the middle). Take out and put on cooling rack, when they are cool enough to eat, enjoy.
Cook angel hair pasta in boiling water for approximately 4 minutes. Cool under cold water immediately. Pasta should be al dente. Saute in a wok, garlic, onion, bay leaf until onions are translucent. Add pork. After pork is browned, add vinegar, soy sauce, hoisin sauce, salt and black pepper. Cover and cook 5 minutes add shiitake strips and cook another 5 minutes. There should be liquid in the wok, if not add water slowly until you can barely see liquid boiling through your ingredients. Lower temp to low and gently fold in pasta little at a time making sure everything is mixed well. Cover and let simmer for 5 minutes. Remove the bay leaf and toss before serving.
Bring the berries and water to a boil and simmer for 10 minutes. Crush the berries or put through a food mill. Strain the juice in a cheesecloth-lined sieve. Add any additional water if need to bring the juice up to 5 cups. Bring the juice and sugar up to a boil. Add the margarine, then the liquid pectin. Bring back to a boil, stirring constantly boil hard for 1 minute. Remove from heat. Skim foam from surface and pour into sterile pint jars and seal. Process in boiling water bath for 5 minutes. NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry. Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves. Highbush cranberries have a single seed, which needs to be removed. If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries. The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.
Cream butter and sugars until creamy. Add vanilla and eggs, beat well. Add flour, cinnamon, baking soda, and salt. Mix well. Add oats, chocolate chips, nuts, and craisins. Stir until well combined. Drop by round tablespoonfuls on cookie sheet. Bake at 350 degrees for 12-14 min until golden brown and not too soft in the middle. Let cook on cookie sheet for a couple minutes then transfer to wire rack.
Preheat oven to 350 degrees F. Lightly grease and/or line a 9x13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it's best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.
Spread most of the gooseberry jam on the insides of the split ladyfingers and sandwich them together. Set aside. In a medium bowl, stir together the remaining jam with the limoncello, lemon zest, finely minced lemon verbena, the vanilla, granulated sugar, mascarpone cheese and creme fraiche. Combine well. In each dessert glass, arrange 2 or 3 ladyfingers upright around the edges, then place a few gooseberries and apricot chunks into the bottom of the glass. Spoon the mascarpone cream into the dessert glasses, forming a slight mound. Top each trifle with the remaining apricot chunks and gooseberries, pressing the fruit gently into the cream. Chill until serving time (may be assembled up to 24 hours in advance, cover with cling wrap if not serving within a few hours).
Cut steaks to serving size pieces. Flatten slightly. Coat with flour. Mix eggs with milk, salt and pepper. Dip floured steaks in egg mixture. Next dip steaks in bread crumbs. Cook in oil on med-hi for 3-4 minutes each side to desired doneness.
Spray insert of slow cooker with cooking spray and preheat on high. In a medium saucepan, add milk, one cup half and half, 1 Tbsp butter, and polenta. Season and bring to a boil over medium high heat, whisking constantly. Boil for 2-3 minutes. Pour the mixture into the slow cooker and cook for two hours, stirring once or twice per hour. When ready to serve, whisk in the remaining half and half, butter, and Parmesan cheese.
Warm 1/2 cup of the olive oil in a large skillet pan on medium high heat. Add eggplant and cook until lightly brown, but still firm, about 5 minutes. Set aside in a a flameproof casserole or deep sauce pan. Warm the 2 tablespoons of olive oil in the skillet and add the onions. Cook until wilted, about 4 minutes. Stir in celery, then tomatoes. Crush the tomatoes with the back of a slotted spoon. Simmer over medium low heat until the tomatoes begin to sweeten, but celery is still crisp, about 15 minutes. Stir in capers and pine nuts. Transfer this into the casserole pan with the eggplant. In a small sauce pan on low heat, stir together sugar and vinegar. Warm until it dissolves. Stir into the eggplant mixture. Season with salt and pepper. Cover and simmer over low heat, stirring frequently until tomatoes are cooked and the vegetables are tender but not mushy-about 15-20 minutes. Store in refrigerator. Keeps for a week or a little more. Serve warm, room temperature, or chilled. Delicious on Italian country bread or bruschetta!
Split lady fingers lengthwise; brush with juice. Place a layer of lady. fingers around the sides and over the bottom of a lightly greased 9-in. springform pan. In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract. Beat on medium for 1 minute. Fold in whipped cream. Spread half over crust. Arrange remaining lady fingers in a spoke-like fashion. Spread evenly with the remaining cream cheese mixture. Cover and chill overnight. Combine the pie filling and remaining extract; spread over the cream cheese layer. Refrigerate for at least 2 hours. To serve, remove sides of pan. Garnish with almonds and whipped cream if desired. Yield: 16-18 servings.
Brown beef with onions, season with salt and pepper to taste; drain off any fat. Add remaining ingredients (water is optional depending on the thickness you prefer). Simmer a minimum of 30 minutes. Serve over pasta noodles of any kind.
Preheat the oven to 180C/350F/Gas Mark 4 10 minutes before baking. Generously butter a 23 cm square tin and line with non-stick baking paper. Pour the butter into the prepared tin and sprinkle the biscuit crumbs over in an even layer. Add the chocolate chips, coconut and nuts in even layers and drizzle over the condensed milk.,. Transfer the tin to the preheated oven and bake for 30 minutes, until golden brown. Allow to cool in the tin then cut into 12 squares and serve.
Combine all ingredients in a bowl. Serve on top of the steaks. Refrigerate leftover in an airtight container in the fridge.
In a large bowl, combine coconut flour, salt and baking soda. In a smaller bowl, blend together eggs, agave and oil. Blend wet ingredients into dry, then blend in rosemary and lemon zest. Scoop batter 1 tablespoon at a time into greased mini muffin tins. Bake at 350° for 7-8 minutes. Cool then remove from muffin tins and serve.