HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large heavy-bottomed pot, pour oil in enough to fill the pot about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted into the oil reaches 350 degrees. Line a sheet tray with a wire rack. Slice chicken into 2-inch pieces. In a bowl, whisk together eggs, cayenne pepper, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on wire rack and let sit for 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and worcestershire sauce. Stir; bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated. Remove to a serving platter and serve on rice.
Wash and prepare the vegetables and dice them. Give a little bit of oil into a heavy pot and steam the vegetables in that until firm to the bite. Add the broth and the millet. On medium heat allow the millet to soak up the broth (for about 15 minutes). Top with desired topping and serve.
Combine the bourbon, berries and sugar in a large bowl and stir until sugar dissolves. Cover with plastic wrap and set aside for 1 hour to soak. Strain bourbon mixture through a fine sieve, gently pushing the berries through with the back of a spoon. Discard pulp. Pour bourbon mixture evenly among serving glasses. Top with soda water and ice. Serve immediately.
Combine sauerkraut, onions, parsley and caraway seeds in a bowl; mix well. Layer mixture in the bottom of a 9 x 13 inch pan. Next layer is the corned beef. Sprinkle 1 cup shredded cheese on top of mixture. On top of cheese spread 1/4 cup 1000 Island dressing. Toss together rye bread and butter and sprinkle over dressing. Top entire casserole with 1 cup shredded cheese. Bake 375 degrees for 35 minutes.
Grease a 3 1/2-quart or larger crock pot. In a large bowl, mix together macaroni, evaporated milk, milk, eggs, salt, pepper and 3 cups of the cheese. Add mixture to crock pot and sprinkle with remaining cheese. Cover and cook on low for 5-6 hours until mixture is firm with golden edges. NOTE: Do not remove cover or stir!
peel and boil potatoes. dice onion. cook onion and meats in fry pan drain fat. mash cook potatoes and cooked meat mixture together. add salt,pepper and bell's to taste. may be eaten as is or used as stuffing.
Cut cheese into small thin slices. thinly slice the bread. butter a souffle dish(or similar ovenproof dish). fill with alternate layers of bread and cheese. Bring milk to boil, beat eggs and take milk off the heat. Pour beaten egg slowly into milk, stirring constantly. season with salt,pepper and nutmeg and pour over bread and cheese leave to soak for 10 mins, occasionally loosening edges with a spatula. dot surface with knobs of butter and cook in a hot oven 450F for 40 mins.
Sift flour, soda and cinnamon into bowl, return husks in sifter to bowl. Add sultanas, carrot and sugar, mix well. Beat eggs and oil together with fork, add to well in centre of dry ingredients, beat well. Spread mixture into well-greased 28cm x 18cm (11in x 7in) lamington tin, bake in moderate (175 C) oven approximately 40 minutes or until cooked when tested. Let stand in tin 5 minutes before turning on to wire rack to cool.
Chop up the beef in paper thin slices and fry in a small amount of olive oil on high heat only for a couple of minutes until cooked. Set aside. In a saucepan, pour a little olive oil for frying (about 2 tbsp) and fry the rice until it is translucent and starting to brown. Add sliced onions, chopped tomatoes, and sliced green chillies. Cook until vegetables are tender. Add the can of condensed broth, water and salt. Cook on high heat until it reaches the boiling point. Lower heat to medium/medium-low covered until liquid disappears.
Soak beans overnight in a large bowl. Drain; put in a large stockpot. Cover with 5 cups fresh water and simmer over medium-low heat on stovetop until tender, about 1 hour. Drain beans, reserving 2 cups of the liquid. Add beans to the slow cooker. In a skillet over medium heat, fry bacon until browned; stir into the beans in crockpot. Combine tomato juice, the chopped onion, ketchup, molasses, brown sugar, dry mustard, salt, black pepper and chili powder; add to beans and stir well. Cover and cook on LOW for 7 to 9 hours or HIGH for 4 to 5 hours, until beans are tender and flavorful. Check and add a little of the reserved liquid as necessary.
In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves, set aside. In a large saucepan, saute 1 cup of the chopped onion in butter until tender. Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp. of the salt. Simmer for approximately 15 minutes, stirring occasionally. Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt. Add beef and sausage; mix well. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up each leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. Cover and cook over medium-low heat for 1 hour. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.
For each patch, spook about 3 tablespoons of hummus into each 3-ounce size plastic cup. (This can be done ahead of time before a party or taking as a classroom snack). Before serving, poke a hole in the top of each baby carrot with a toothpick and insert a sprig of parsley into each hole. Plant four carrots in each cup of hummus. Place cups in mini terra-cotta pots -- a great party favor to be taken home with a package of seeds.
In a bowl, combine all ingredients and really rub the dry ingredients into the grain of the meat; really get it worked in Cover and marinate overnight. If you have a dehydrator, by all means use it. My oven method: Place aluminum foil on oven rack. Preheat oven to 170 degrees F (that's as low as my oven will go--). Put meat on baking racks then set on the foiled oven rack to dry. Prop the oven door open with an oven mitt to allow moisture to escape. In my oven, it takes about 7 hours for complete drying; slightly less if you use very thin slices (mine are about 1/4 inch thick).
Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot. Combine all other ingredients and pour over beef. Cook on Low for 8 to 10 hours or on High for 4 - 5 hours. Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture. Serve over cooked egg noodle pasta. Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.
Preheat oven to 350 degrees. Grease and flour a 13 x 9 pan. Mix cherry pie filling and cake mix together by hand. Add rest of ingredients and stir by hand until well mixed. Pour into prepared pan. Bake for 40-50 minutes or until top is golden brown. I usually do not frost this cake, I dust it with confectioners sugar.
First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste. Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering. Turn down heat and add spuds to cook for 6 minutes. Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved. Simmer until the potatoes are tender. Serve with rice or naan bread.
Fill a 10" high sided frying pan with water until near the top. Add salt and vinegar to the water and bring it to a boil. Meanwhile, place the eggs in separate small bowls (coffee mugs work too!). Once the water boils, remove it from the heat and add both eggs at the same time on opposite sides of the pan. Cover the pan with a lid and let sit for 3-1/2 minutes for a soft yolk or 4-1/2 minutes for a firmer yolk. Lift from pan with slotted spoon and serve.
Beat egg, blend in shortening, milk and soup. Sift flour, baking powder and salt. Add liquid mixture to dry ingredients along with parsley or chives. Stir til flour is just moistened. Fill greased muffin tins 2/3 full. Bake 20 mins 425F.
Preheat the oven to 350°F 2. Rub the pork loin with rosemary, lavender, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan. Roast the pork for about 1 1/2 hours, basting occassionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F Remove it from the oven and let the meat rest about 15 minutes before slicing.
Steam the rice and let cool. In small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco. Cut the avocados in half. Scoop out the inside and set aside the skins. In another bowl, blend together avocado pulp, crab meat, mayonnaise mixture and the cooled rice. Fill each half avocado skin with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.
Combine soup, cheese, milk, chilies and onion. Stir in chicken. Spray a 9x13 baking dish with cooking spray and dump in the chips. Top with chicken mixture. Bake at 325 degrees for 25 minutes or until heated through.
Combine the lemon juice, white wine vinegar, shallots, 1/8 tsp salt, 1/8 tsp pepper and sugar in mixing cup. Let stand 15-30 minutes while preparing chicken. Place each chicken breast in between 2 sheets of heavy duty plastic wrap, and pound until 1/4 inch-1/2 inch thickness, which ever thickness you prefer, using the smooth side of a meat mallet. Set aside. Combine bread crumbs, Panko, parmesan cheese, garlic powder, and Grill-Mates in a shallow bowl. Beat egg and water in another shallow bowl. Place flour in another shallow bowl and set up a work station in this order. Flour, egg, and bread crumb mixture. Sprinkle chicken with remaining salt and pepper. First dredge each chicken breast first into the flour, then into the egg, and lastly into the bread crumb mixture. Make sure each breast is coated well. Place chicken on a wire rack and let stand 5-10 minutes. Heat 2 TBSP olive oil in a large non stick skillet over medium-high heat. Add chicken and cook 3 minutes, turn and cook 2 minute more, or until browned on both sides. Place chicken on a clean wire rack, put in to a 200* preheated oven for 5-10 minutes to rest. While chicken is resting in the oven, add the remaining 1 TBLS olive oil to the shallot- vinegar mixture. Whisk until blended. Place salad greens in a large serving bowl, pour dressing mixture over top and toss gently with tongs, until salad is completely coated with dressing. Divide salad mixture between 2 plates, top with chicken breasts, and garnish with lemon, tomato, and pear wedges. Enjoy! Note: This may sound a bit labor intensive, it's really not, and it's definitely worth it in the end result. Please try this as is at least once, I'm sure you wont be disappointed!
Preheat oven to 350*. Grease well, a 13"x9" cake pan. Combine flour, sugar and softed butter until crumbly. Press firmly into pan and bake in oven for 15 min or until golden. While crust is baking, beat eggs, sugar, corn syrup and melted butter until well blended, 5 minute. Stir in chips or bits and fold in pecans. Pour evenly over the crust and return to oven. Bake for 30 min or until golden in colour and setting has occurred. (when pan is shook filling does not run). Place on cooling rack and run a spatula around outer edge before cooling. Leave on rack until completely cool then cut into bars. Keeps well in the refrigerator if you can keep your hands out of it. May be frozen for up to 2 months.
Cut the meat into 2 inch pieces, discarding any skin and fat. Peel and chop the onions; peel and slice the carrots. Heat the oil in a large saucepan and fry the onions 5 minutes, add the carrots and fry 5 minutes longer. Remove the vegetables to a plate, draining as much oil as possible back into the pan. Add the meat to the pan and cook over a high heat, turning it all the time to brown it on all sides. Pour the wine into the pan, return the vegetables and season the mixture with salt and pepper, add the parsley, thyme, marjoram and garlic. Cut the bacon into small pieces and add to the pan. Bring to the boil, then simmer for 2 hours. Allow to cool, then place in the refrigerator overnight, Next day remove the layer of solidified fat from the top. Reheat, check the seasoning, and serve. Serve with mashed potato. You may cook this the oven (I usually do). Cook it at 300-325°F about 2 - 2 1/2 hours or until tender. It freezes well too. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
Combine cream cheese and marshmallow cream. Mix with spoon or electric mixer until no clumps remain. If you want your dip to be pink, add red food coloring and stir until completely mixed inches. Serve immediately with fruit or refrigerate for up to a week.
Preheat oven to 400 deg F/200 deg Celsius Have ready a tart plate or dish, not too large. Peel the onions and cut into thickish rounds, about 1/4 inch thick. It's not too important, but the rounds should not be too thick to soften properly. Heat the olive oil in a pan to quite a high heat. Add the onions. They'll break apart -- no worries. Let them fry over high heat for a few minutes. Then sprinkle over the balsamic vinegar, and top with the brown sugar. (Any brown sugar will do). Before you turn down the heat, turn over the onions once. Then lower heat, put on a lid, and let stew slowly for about 15 - 20 minutes. If, after that time, you find some liquid in the pan, remove the lid, turn up the heat, and let the onions simmer until the liquid goes gooey. Add the mushrooms, stir in, and let fry for about 5 minutes. (You can also use a can of whole mushrooms, of about 15 - 16 oz. Drained, that will yield about 7 - 8 oz as well). Add the walnuts, stir through. Sprinkle very lightly with sea salt (the blue cheese is also salty). Stir in the walnuts, and pull off the heat. Roll out the pastry, and cut out a round about 1 inch (2 cm) larger than the top of the tart plate or dish. Beat the egg. Line the bottom of a tart plate or tin (not loose-bottomed) with a round of baking paper. Tip in the contents of the pan, with all juices, into the bottom of the tart plate. Crumble the blue cheese on top. Cover the top of this lot with the pastry "lid", and tuck in the edges. Paint the pastry with the egg, to firm the pastry and get a golden colour. Bake for about 40 minutes, or until the pastry is golden brown. Cool for 5 minutes, then up-end a plate over the tarte tatin, turn over, and it should easily slide out. Remove the baking paper round. Cut into wedges to serve. It can wait for a while in a warming oven, but not too long, as the pastry can go soft, which you don't want.
Preheat oven to 375°F. Place stock ingredients in a large soup pot, cover, and bring to a boil on medium heat. Lower the heat and simmer for 45 minutes. Meanwhile, slice the tofu into small, bite sized cubes and set aside in baking dish. Combine the ginger, garlic, chilies, oil, and 2 tbsp of the soy sauce in a heavy skillet, saute for a few seconds, and then add the tofu. Gently toss until evenly coated. Bake for 25 minutes, stirring twice to roast evenly. Remove the chili halves. Strain the stock into another soup pot. Add the baked tofu and the carrots and peppers, and simmer for 3 to 4 minutes. Stir in the shredded greens. When the soup returns to a simmer, remove from the heat and add the sesame oil and the remaining 1/4 cup soy sauce. Serve immediately, scattering freshly sliced scallions into each bowl.
In a processor process all ingredients for about 10 seconds. Season with salt and pepper to taste, then add in the chili sauce if using. Cover and chill a minimum of 5 hours before using.
Cook macaroni as directed on package. While macaroni cooks, cut up cheese slices and spam. Mix milk or cream, soup, cheese, spam, and onion flakes. Stir toghether and add the noodles. Bake at 325 for 1 1/2 hours.
Cook potatoes as usual in salted water until tender. Drain. Push through potato ricer. Add cream cheese in pieces. Add next 5 ingredients. Beat until smooth and fluffy. Scrape into a 2 qt casserole. Place dabs of butter here and there over the top of the potatoes. Sprinkle with paprika. Cover and heat in 350 F oven until heated through (about 30-45 minutes, depending whether you've made it ahead and have taken it from the fridge).
Whip together egg substitute and sugar, combine with two milks and flavoring. Mix well. Chill overnight. Dust with nutmeg before serving.
Combine all ingredients, except bread and process in a food processor. Scoop out the loaf of bread to form a bread bowl. Place dip into bread bowl. Arrange pieces of bread center arrange around bread bowl on a tray or plate.
Mash several pine needles with raspberry syrup in a mortar. Remove the needles and pour the syrup carefully on the knife's blade on the bottom of a high glass. Be careful not to mix the layers. Add the orange juice. Top with the ice-cream ball. Decorate with a pine twig.
Sprinkle meat with cinnamon. Brown in butter in batches. Add 2 cups water to meat in pot. Bring to a boil. Lower heat to medium-low, and simmer 30-40 minutes or until meat is well cooked. (Keep the pot covered.). Remove lid, and add green beans, tomato paste, carrots, potatoes and spices/seasonings. Stir together. Simmer over medium-low heat for 30 minuets. If sauce is too thin, boil down for a few minutes to get desired consistency. Serve with flat bread or over plain rice.
With food processor running, drop shallots and garlic through feed tube and process until finely chopped. Stop machine; add sun-dried tomatoes, olives, vinegar, thyme, salt and pepper; process until finely minced. With machine running, slowly pour olive oil through feed tube and process until smooth. Adjust seasonings and use immediately or cover and refrigerate.
In medium saucepan, combine juice, cranberries, cinnamon, and cloves, and simmer 15 minutes or until cranberries pop. Add maple syrup, and simmer for an additional five minutes. Serve warm.
Wash okra well & drain. Cut off tips & stem ends & cut into 1/2-inch slices. Combine eggs & milk & mix well. Dip okra into egg-milk mixture, then dredge in corn meal & fry in hot oil (about 375F) until golden & crisp. Drain on paper towels & sprinkle with salr.
Preheat oven to 400°F Heat oil in a large skillet over medium heat; add onions, peppers and salt. Cook vegetables over medium-high heat until tender, about 10 minutes. Add beef to skillet. Saute for 2 minutes for medium-rare. Remove beef and vegetables from skillet with a slotted spoon; drain. Divide beef and vegetables evenly among sandwich rolls. Top with cheese. Loosely wrap sandwiches in foil. Bake until cheese melts, about 10 minutes. PS:Philly Cheese Steak Sandwich tip: Reduce your cleanup time by microwaving the onions and bell peppers. Place in a resealable plastic bag with 1 tablespoon oil and microwave on HIGH for about 4 minutes.
Bring lentils and 6 cups water to a boil. Reduce to a simmer and cook uncovered 15 minutes, or until lentils are just tender. Bring 1 1/4 cups broth and raisins to a boil. Stir in coucous, cover and remove from heat. Place salsa, cilantro, tomato paste and cumin in ffood processor and puree until smooth. Heat oil in large skillet over medium high heat. Add onion and carrot, and season with salt and pepper. Cook 5 to 6 minutes, or until slightly broned, stirring frequently. Add salsa mixture, remaining 1 1/2 cups broth and chickpeas. Bring to a boil, cover, reduce heat to low and simmer 10 minutes, stirring occasionally. Drain lentils and add to chickpea sauce. Thin with additional broth if sauce is too thick. Place coucous in 6 bowls and top with sauce. Sprinkle each serving with mint and pine nuts, and serve.
Brown ground beef in skillet, drain. Add spaghetti sauce, paste, oregano, garlic powder and water. Stir until tomato paste is mixed. Keep on low heat. In a med. bowl combine the cottage cheese, parsley, parmesean and egg white. Stir well. Once the sauce just begins to boil, remove from heat. In a 9 x12 baking pan, spoon in 1 cup of sauce mix, on top of that put 4 uncooked lasagna noodles (possibly 3 horizontal and 1 vertical). You do not need to make the noodles touch as they will expand while cooking. Next spread 1/2 the cottage cheese mixture over the noodles. Sprinkle with 1 cup mozzarella cheese. Spoon 1/2 the remaining sauce over the cheese then layer the next 4 noodles. Put the rest of the cheese mixture and mozzarella cheese then on top of that spread out the remaining sauce. Cover and bake for 60 minutes at 350 degrees or until the middle of the pan just begins to bubble. Remove and let stand for 10 minutes before cutting.
Heat oil in 3-quart saucepan over medium-high heat. Cook onion, bell pepper and garlic in oil, stirring frequently, until vegetables are tender. Stir in water, lentils, tomato sauce and seasoning mix; reduce heat to low. Partially cover and simmer 35 to 40 minutes or until lentils are tender. Heat oven to 400F. Grease 2-quart casserole with shortening. Prepare Cheese Cornbread Topping by mixing all ingredients until moistened. Spoon lentil mixture into casserole. Spread topping evenly over lentil mixture. Bake uncovered 15 to 20 minutes until topping is golden brown.
In a large Dutch oven, place brisket, sprinkle both sides with the spices and coat generously with Liquid Smoke. Cover with foil and refrigerate overnight. The next day, preheat oven to 250 degrees. In a saucepan, bring all ingredients for sauce to a boil and simmer until sugar is dissolved. Discard any remaining marinade. Generously coat brisket with sauce. Cover with foil. Bake 5 to 6 hours. Let the brisket'rest' at least 15 minutes before slicing. Remember to always slice a brisket across the grain. The grain always runs across the short side of the brisket.
For the filling. In a large pan cook beef and onions till brown, add spices, breadcrumbs and water. Continue to cook for 3-5 minutes, the breadcrumbs will absorb the water( you may need to add more water) Adjust to your likeness. Let cool until dough is ready. For the starter-mix the yeast, flour and water (first 3 ingrediants)in a medium size bowl, cover with plastic wrap and let rest in a warm place for 1 hour. For the dough. sift the flour, tumeric and salt in a large bowl, with a pastry blender add the butter or crisco till it become like small pea size. now add the eggs to the starter and wisk them together. Add the yeast and egg mixture to the flour. Stir until it froms a ball and then knead for a few minutes.At this stage the dough doesnt look the nicest but it will turn out! Divide the dough in 20 peices.Roll into balls and place on a tray, let rest for 30 minutes ( or you can refridgerate till later use). Pre-heat oven to 350 degrees. Line a few baking trays with parchment paper. on a lightly floured surface roll out the balls of dough in a oval shape about 8-10 in long. Add filling to one half fold over and seal edges with a fork, continue until you have 8 patties on each cookie sheet. Bake at 350 degrees for 20-25 minutes or until edges are golden.
Blend all ingredients in a blender until completely combined. Make sure ice cubes and strawberries are completely crushed. Enjoy!