HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside. Melt remaining butter. Add garlic and cook about 1 minute. Remove and set aside. Coat chicken with 1/2 cup flour. Season with salt and pepper. Heat oil in a heavy skillet. Add chicken and brown on all sides. Cover and cook over low heat for 25 minutes. Drain oil from skillet. Add tomatoes and bring to a boil. Add enough water to the remaining flour to make a paste. Stir into tomatoes and cook, stirring, until thickened. Add wine, mushrooms and garlic. Cover and simmer until chicken is tender, about 20 minutes longer.
Grind cardamom pods, star anise and cloves in a mortar and pestle. Transfer to a small airtight container and add cinnamon, nutmeg, ginger and coriander. Mix through and store in a cool, dark place.
Boil broth in a large saucepan and add orzo. Cook until tender and most of the liquid is absorbed. Drain any remaining liquid. Heat margarine in a large skillet over high heat and saute onions and brown sugar until translucent. Reduce heat to low and simmer onions for 15-20 minutes, stirring occasionally. When onions are beginning to brown, add mushrooms and cook for 5-10 minutes longer until the onions are golden brown and mushrooms are tender. Combine orzo with onion mixture and season with salt and pepper to taste.
Mix all ingredients together. Soak fish or meat in brine a minimum of 6 hours or as indicated in smoker instructions. Smoke using your desired recipe & wood chips.
Tear romaine lettuce into bite sized pieces and put in large bowl. Set aside. Combine olive oil, vinegar, dijon mustard, and garlic. Drizzle over salad and toss. Add thin sliced onion, pimento, and quartered artichoke hearts. Sprinkle parmesan and bread crumbs over salad evenly and toss all ingredients until evenly mixed. Refrigerate up to 2 hours before using.
Heat vegetable oil in a large saucepan. Add the chopped onion . Stir and cook until onions become creamy, golden, and translucent. then add salt,coriander,turmeric,salt,red chillies,tomatoes and green chillies.stir 2-3 minutes. then add capsicum,potatoes and eggplant. Cover and allow to simmer for twenty minutesor until vegetables are cooked). Sprinkle chopped coriander leaves on top of the curry.
Combine all ingredients in a shaker and strain over crushed ice. Garnish with fresh raspberries if you're out to impress a crowd, or simply want to indulge your inner high-roller!
Preheat oven to 325°. Butter a 9-by-5-inch loaf pan. Dust with flour, and tap out excess; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Add lemon zest; mix 1 minute. Add eggs, 1 at a time, mixing well after each addition. Mix in lemon juice and thyme. Add flour, cornmeal, baking powder, and salt, and mix until just combined. Stir in chopped pine nuts. Pour batter into prepared pan. Sprinkle with pine nuts. Bake until a pick inserted into center comes out clean, 50 to 55 minutes. Let cool completely on a wire rack. Garnish with thyme.
Combine in a large saucepan the cherries, 3/4 cup sugar, tapioca and water. Let stand at least one hour and up to several hours, stirring occasionally. Cook and stir till slightly thickened and bubbly, about 5 to 10 minutes at a good boil. Add 1 TBS butter and set aside. Pre-heat oven to 350 degrees. Put the 1/2 cup butter in a 9 X 13-inch glass baking dish and put the dish in the preheating oven. While the butter is melting, mix the batter by combining flour, baking powder, salt, sugar and milk. When the butter is completely melted, remove the pan and pour the batter into the melted butter. The batter will immediately begin to cook, which is what you want. Carefully spoon the cherry mixture evenly over the batter. Return dish to oven and bake for approximately 20 minutes, or until batter sets and is browned. As the cobbler cooks, the batter will begin to rise up around the cherry mixture. Serve warm (or at room temperature) with vanilla ice cream, if desired.
In a large pot combine the wheat berries and water and bring to a boil. Reduce heat to low, cover and simmer until most of water has been absorbed and wheat berries are chewy and tender (about 1 1/2 hours). Drain. Preheat oven to 400 degrees F. In a large ovenproof casserole or roasting pan, combine eggplant, tomatoes and their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne. Mix thoroughly. Cover and bake stirring once or twice, until vegetables are tender (about 1 hour). To serve, stir chopped parsley and vinegar into the vegetables. Divide wheat berries among plates and top with equal amounts of the vegetables. Garnish with a parsley sprig.
If using fresh beans, prepare and cook beans, cut into 1 inch pieces, until crisp tender. Plunge quickly into icewater to stop cooking. Drain. Heat oven to 350 F. Toss beans with salad oil, vinegar, onion, salt, garlic and pepper. Pour into ungreased 1 qt casserole. Stir together the bread crumbs, cheese and butter; sprinkle over the beans. Bake uncovered about 30 minutes, or until heated through.
Put vinegar, bay leaves, pepper, soy sauce, onion and water in a saucepan. Cover and cook slowly about 15 minutes. Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes). Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes). Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil. Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer.
For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they'll be blackened in spots), about 6 minutes. Flip them over and roast the other side-5 or 6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through. Cool. Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth puree. For canned tomatoes: In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree. In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency-not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat. Other preliminaries. Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready. Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm. Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven. MAKE AHEAD The sauce can be made a day or two ahead; refrigerate covered. Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.
Peel, halve and core the apples. Cut them into 3/4 inch wedges. Toss the apples in a large bowl with the juice of the lemon. Melt the butter in a 12" skillet. Stir in the brown sugar. Add the apples and turn to coat. Increase the heat to high and cook, turning occasionally, until most of the wedges are tender but not mushy, about 15 minutes. Do not overcook. Immediately scoop the apples and their juices onto a rimmed baking sheet. Sprinkle the flour and cinnamon over them and toss until the flour disappears. Place the baking sheet on a wire rack and let the apples cool to room temperature, about 40 minutes. Preheat the oven to 450. Arrange the apples in the pie shell; drizzle the juices over them. Cover with top crust and crimp. Dissolve the sugar into the milk and brush the top crust with a pastry brush. Prick with a fork. Bake the pie for 25 minutes, or until the crust is golden brown. Reduce the heat to 375 and bake for 20 minutes longer, or until you hear the filling bubbling. Transfer the apple pie to a wire rack and let cool for at least 1 hour before serving.
Mix together all ingredients in a crock pot. Put in the chicken and cover with the marinade. Cook on warm heat for 7-8 hours or low for 4-6 hours. Keep shifting the drumsticks in the crock pot to ensure that they are being evenly marinaded and cooked.
Cream together cream cheese and butter. Add powdered sugar, a little at a time. Add peppermint extract and cream all together very well. To shape mints, roll about 1/2 teaspoon dough in palm of hand to form a ball and lay on wax paper to flatten.
Dredge steaks in egg and breadcrumbs, set aside. Heat about 1/4 inch oil in a large non-stick skillet to medium heat. Test temp of oil by sprinkling some breadcrumbs into oil. If they do nothing the oil is too cold, if they burn the oil is too hot, if they sizzle but don't burn it's ready. Fry steaks a few at a time about 3 minutes or so on each side (just until they are golden brown). Put steaks in a warm oven to keep warm while you continue with the next steps. In a small skillet brown chorizo until cooked through, about 5-6 minutes; drain on paper towel and set aside. To assemble sandwiches: you might want to heat bread in a warm oven, but every time I do this step the bread is still cold by the time I am done assembling so I have started to skip this step. If using French bread, half or other wise cut loaf to the size you want for your sandwiches. Then split the bread (or sub buns) down the center and scoop out excess bread. To each sandwich you will do the following: to the top half spread liberally with sour cream; sprinkle with crumbled queso fresco. Set aside. To the bottom half spread with refried beans (I just spread it straight from the can with a butter knife). Sprinkle with 1/4 of the chorizo. Put 1-2 steaks (depending on the size of your steaks) on top of chorizo in one layer. Top with shredded lettuce. Then add the sliced tomato. Followed by the avocado slices. Then the onions. Add the sandwich top and open really wide!
Melt together margarine, marshmallows, and peanut butter. Roast oats and sesame seeds seperately in a skillet over a low heat. Very swiftly mix together marshmallow mixture and the rest of the ingredients. Pat mixture on a greased jelly roll pan or cookie sheet; let cool. loosen sides and turn onto cutting board. Cut into bars. Wrap individually in waxed paper.
Preheat oven to 325 degrees. Grease and flour the bottom of an 8-inch square pan. In mixing bowl, combine flour, baking powder, salt, orange zest, dates and nuts. In a small mixing bown, beat the egg with the vanilla extract until foamy. Gradually add white and brown sugar. Beat until thick and lemon-colored. Stir into date/nut mixture. Spoon batter into pan. Bake 25-30 minutes, until lightly browned. Cool; cut into servings and top with ice cream or whipped topping.
Combine sugar, salt and cornstarch in a saucepan. Stir in the corn syrup and pineapple. Bring to a boil, stirring constantly. Cook until it starts to thicken (this should take 2-3 minutes). Remove from heat and stir in the lemon juice. Let cool before using. Store in the refrigerator up to 2 weeks (if it lasts that long) .
Pour all ingredients into a mixing glass with ice. Stir. Strain into a cocktail glass and serve with an orange twist.
Clean the head of cauliflower, break it up and retain the stems. Steam the cauliflower in the microwave until the stems pierce easily with the point of a knife. When cooled a bit, puree this with a stick blender. Meanwhile: saute the onion and celery with the sausage in a soup pot, breaking up the sausage as it cooks. Add the broth and tomatoes and seasonings and simmer until the celery is soft. Add the Neufchatel cheese, sour cream and the cauliflower and heat until the Neufchatel is melted. Vary the amount of broth according to how thick you like your chowder and how big the cauliflower head is. I have used chicken broth and added leftover cooked chicken, or added other chopped vegetables and made it with vegetable stock powder and water.
Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through. Melt a slice of Swiss cheese on top and serve with French bread.
In large bowl, cream together sugar and margarine. Add beaten eggs, bananas, zucchini, and vanilla. In a separate bowl, combine flours, bran, baking powder, salt, cinnamon and nutmeg; add to creamed mixture and mix thoroughly. Fold in chocolate chips. Combine milk and vinegar in a small bowl to make sour milk and add to batter. Grease and flour two bread pans and divide batter evenly between them. Bake at 375° F for 50-60 min, or until toothpick inserted in center comes out clean. Cool on wire racks. Makes 2 loaves.
*Jar Mix Instructions*. In 1-quart jar, pack brown sugar on bottom and level. Pour sugar in jar and level. Pour oats in jar and level. In small bowl, combine flour, baking powder and baking soda, mixing well. Spoon flour mixture into jar and level. Sprinkle in raisins, leveling as necessary. Sprinkle coconut over raisins and level. Sprinkle M&M's and place lid on jar. *Preparation Instructions*. Preheat oven to 375 degrees Fahrenheit. Empty jar contents into large bowl. Add egg and butter. Beat on low speed to blend. Drop heaping teaspoonfuls onto ungreased cookie sheet. Bake 10- 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minutes, then transfer to cooling rack.
Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly. Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container. Yield: 81 pieces.
If the skins are nice just give them a wash, if not remove with a peeler. Then cut them in half and deseed. It doesn`t really matter how you cut them up. Sometimes in big rough chunks, maybe sliced up or even grated. Then place into the bowl with the watercress and rocket. The pepperiness of the leaves works so well with the sweetness of the pear. Drizzle with a good extra virgin olive oil just to coat, a small squeeze of lemon juice (because the pear juice is slightly acidic but very tasty), and season well with salt and freshly ground black pepper. Toss all this together and serve. Shave over some Parmesan or Pecorino, crumble your nuts over.
In a 9x13 pan lay the crescent roll down with out separating. Bake at 425°F oven for 5 minutes. Sprinkle bacon, sausage and cheese evenly over crust. In a bowl, beat eggs, sour cream and parsley until smooth. Pour over the casserole. Bake for 20 minutes or until the casserole is puffy and lightly brown.
Remove the fish flesh from the skin and bones. Weigh the flesh and allow for 1/2 the amount of butter.( I cut back about 1/3 on the butter). Mash the trout flesh and beat in all remaining ingredients. Mix until well combined. Spoon into a large serving dish or individual ramekins. Fantastic spread into small tart cases.
Trim the meat completely away from the end of the rib, so that part of the bone is exposed. This process is called "frenching" the chop. Next, cut the ribs apart from each other to make individual chops. Season the chops with salt and pepper. Heat oil in a medium saute pan over high heat, then sear the chops on each side until brown. Do not cook chops past rare. Remove chops from pan and lightly coat with the grainy mustard. Next, dust the chops with the bread crumb and macadamia mixture. Place chops on a rack, on a baking tray, and put into oven until coating is toasted to a golden brown. They should take approximately 6 minutes. Lamb chops should be cooked until medium rare. For well-done chops, decrease oven temperature and continue to cook for 5 to 6 minutes more. Place chops on a bed of couscous. Spoon Bordelaise Sauce over chops and garnish with fresh chopped parsley or chives. Bordelaise Sauce: Melt butter in a heavy saucepan over low heat. Next, add flour and stir until smooth. Continue to stir while cooking for an additional minute. Stir in shallots and herbs, then gradually add broth and wine. Stir constantly while cooking over medium-high heat; until thickened. Remove bay leaf. Season with salt and pepper. Now go get schammered on the remaining bottle of red wine.
Drain tomatoes and reserve liquid. Saute onion in olive oil until browned, add garlic and red pepper flakes and continue to saute for a couple of minutes more. Do not over brown the garlic. Add tomatoes and 1/2 cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies. Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes. If the sauce becomes too dry add more tomato juice a little at time. During the last 5 minutes of cooking time add basil and parsley, finish cooking. Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt. Read package directions for spaghetti to determine cooking time. Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time. Drain the pasta well. Add pasta to sauce pot, combine and cook for another minute or two. Move spaghetti to service plates. Sprinkle with grated Romano or Parmesan.
Saute the onion in the oil until tender. Add the beef and garlic and cook until meat is no longer pink. Add the chili powder, cumin and other seasonings. Stir in tomato sauce and simmer for five minutes. Add refried beans and cook and stir until well blended.
Preheat oven to 375. Cut a 2-inch pocket in the thickest part of each chicken breast. In a small bowl combine the Feta and the chopped olives, then stuff 1/2 of mixture into each pocket. In a nonstick skillet, heat 2 Tbs. olive oil on medium to high heat. Season the chicken with pepper and add it to the skillet, cooking 2 minutes on each side or until brown. Transfer to an oven safe baking dish, drizzled with 1 Tbs. olive oil and bake for 18 minutes. In a bowl mix tomato, kosher salt, onion, garlic, basil and parley. When chicken is 5 minutes from being finished, put the remaining olive oil in the skillet, add tomato mix and heat through. Serve chicken with tomato mix on top.
Preheat a gas grill to High. On two pieces of foil (stacked), arrange potatoes in three rows overlapping the edges. Top with onion slices, a generous amount of House Seasoning, and melted butter. Place a third piece of foil on top and crimp the edges with the bottom two pieces to form a sealed packet. Using the underside of a baking sheet for "transportation," bring the packet to the grill and place on the medium rack (excluding the baking sheet). Cook with lid closed for 15-20 minutes, and then open the lid for another 10 minutes or until edges of potatoes are getting crispy and brown. Serve immediately.
Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern. Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.). Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish. Smear the inner surfaces of the pumpkins with the butter. Sprinkle the brown sugar and spices, including a small bit of salt, over the shells. Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork. Let stand to cool. Gently cut away the outer skin. (This is great for compost!). Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.
For Cookies:. Preheat oven to 350 degrees. In a bowl, beat peanut butter and shortening with electric mixer on medium speed for 30 seconds. Add brown sugar, egg, and vanilla. Beat untill combined, scraping sides of bowl. Beat in baking soda, salt, and as much flour as you can. Stir in any remaining flour. Form dough into balls, using a level teaspoon each. Place 11/2 inches apart on ungreased baking sheet. Flatten by making crisscross marks with the tines of a fork dipped in sugar. Bake 7 to 8 minutes. Cool on baking sheet 1 minute then transfer to wire rack. For Peanut Cream Filling mix 3/4 cup chunky peanut butter, 3/4 cup marshmellow cream, 3 tablespoons milk, 3/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cumin. Spread one teaspoon of Peanut Cream Filling on flat side on one cookie and top with another cookie. Store in airtight container for 3 days. You can freeze unfilled cookies for up to a month. You can also make the cookies from a package mix and use this cream filling recipe.