HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450. SIFT (this is important!) together the dry ingredients into a large bowl. Cut in the butter and then stir in the milk until the dough comes together. Divide the dough in half, and then each half in half again. Continue doing this until you have 32 small, roughly-equal, portions. Roll these into balls. Take two balls at a time and press them together into one disk. (This is what allows the biscuits to separate nicely for buttering!) Don't press them too flat, they should be about 1/4 to 1/2 inch thick. Keep doing this until you have 16 disks. Place them on a ungreased cookie sheet, sides touching. Brush lightly with beaten egg white. Bake 8 - 10 minutes, depending on how dark you like them. 9 minutes works for me. When they come out, immediately brush them generously with melted butter. Eat some right away! They are SO good fresh from the oven! Enjoy!
In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steak(s); turn to coat. marinate in refrigerator for 30 minutes. Remove steak(s); discard marinade. Grill or broil to preferred doneness, brushing frequently with additional Leaq & Perrins.
In a large skillet heat the sesame oil. Add the celery, carrots, onions, and garlic stirring while cooking to tender crisp. Stir in the frozen peas and ham or pork, continue to stir and cook until vegetables have softened. Lower the heat and add the beaten egg, stirring until it is finely scrambled. Add the soya sauce, and rice, blend well. Splash a little more sesame oil over the rice if necessary.
Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight. Heat oven to 325°; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425° and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly. Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat. To make the sauce, scrape any concentrated bits from the pan's surface and add 1/2 water to dilute; stir until golden brown and pour over chicken. Garnish with parsley and lemon slices, if desired.
Prepare Green seasoning marinade: Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge, in a glass jar, for up to a week. Or add some more water and some vinegar if you want to keep it longer. Sorry I can't offer definite measurements. I usually just eyeball this. Trinidadians use this all purpose mix to season just about any kind of meat. It keeps well in the fridge and we usually make a fresh batch of this once a week. Season chicken with Angustora bitters, green seasoning, salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time. Heat oil in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn't burn. The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot. Do not stir. Let the water generated by the addtion of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Reapeat this process, turning chicken occasionally so that it browns on all sides. If the sauce at this point looks a little bit gooey you are on the right track. You may need to add a few tablespoons of water during this process if it seems that the sauce is drying out too quickly but keep it at this thickened stage until the chicken is brown. If your sauce is too thin and watery the chicken will not caramelize. TIP: It takes a while for the sugar to get to the dark colour you are looking for. Do not walk away while browning the sugar. Once brown you'd be surprised how quickly it goes to black leaving you with a bitter charred mess that dries hard and ruins your pot and your spoon:=)No this never happened to me before LOL. Don't rush this stage. Let the liquid dry out, turning chicken occasionally so that it browns on all sides. If water is added too soon the brown colour will wash right off. The chicken will be too pale. When chicken is nice and brown, add the Worcestershire sauce, the Maggi cube and 2 cups cup or more of water to cover the chicken or two cups of broth. Add hot pepper sauce; cover pot and bring to a boil. Remove the pot cover part of the way as you want the liquid to start drying up but not so quickly that the chicken doesn't have time to cook. If liquid dries out too quickly you can always add more water. Cook on medium heat until chicken is tender. Once the chicken is cooked, let liquid dry out until the sauce in the pot is no longer watery. Serve with hot rice, salad or vegetables. Variations: You can add a 1/4 cup pumpkin cut in small cubes after you brown the chicken if you want a slightly thicker sauce.
In dutch oven, brown chicken in butter. Add broth, water, vegetables, and seasonings. Bring to a boil. Reduce heat and simmer for 30 minutes. For dumplings: Beat egg whites and cottage cheese in mixing bowl. Add water and salt. Stir in the flour; mix well. Bring soup to a boil. Drop dumplings by TBS onto boiling soup. Reduce heat, cover and simmer for 17 minutes.
Peel Eggs. Cut in half lengthwise. Remove yolks and put into small bowl and mash (I put them in a gallon sized zip lock and squish). Add remaining ingredients and mix (squish) well. Spoon (or cut corner off zip lock and pipe) filling into the whites. Refrigerate until serving.
Combine first 7 ingredients. Layer shrimp and lemon slices in a 13x9 inch baking dish. Top with sauce. Bake at 400 degrees for 20 minutes or until shrimp turn pink, stirring once. Remove shrimp, reserving sauce. Serve shrimp with reserved sauce and French bread.
Preheat large saute pan on medium-high for 2 minutes. Season both sides of chicken with salt and pepper. Place oil in pan; swirl to coat. Arrange chicken in pan and cook 3-4 minutes on one side or until lightly browned. Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4-5 minutes or until internal temperature of chicken reaches 165 degrees. Meanwhile, slice mozzarella thinly. Remove pan from heat. Top chicken with cheese slices; cover and let stand 2-3 minutes or until cheese melts. Serve.
Drain the tofu and wrap in paper towels to absorb excess water. Puree in food processor until smooth, then transfer to a large bowl and set aside. Bring a large pot of water to a boil, add salt. Fill a bowl with ice water. Cook spinach in boiling water until wilted, about two minutes, then plunge it into ice water. Drain and squeeze out excess water. Toast the sesame seed in a skillet over medium heat, tossing until golden, about 3 minutes. Cool and then grind in spice grinder. Stir the ground seed, sugar, mirin, soy sauce and spinach into the tofu. Season with salt.
Combine chilled ingredients (except the soda) at least 1 hour before serving, but best prepared and stored overnight in the refrigerator. When you are ready to serve, add the chilled lemon lime soda and ice and stir gently. If you would like pieces of fruit and ice in your glass can pour out of the side of the pitcher. Salud!
Cook onions and garlic in oil until transparent. Add all of the rest of the ingredients. Stir the lumps out of the refried beans and heat through. Garnish individual servings with crushed tortilla chips. I like Tostitos with Hint of Lime--mmmm. Sour cream. Shredded cheese-- any kind.
Preheat oven to 450°F In the work bowl of a food processor, combine flour, sugar, salt, baking powder, cinnamon, ginger, cloves and cardamom. Pulse processor until combined. Add butter and process in 1-second pulses until it resembles coarse meal, about 8-10 pulses. In a large bowl, whisk together milk and eggs. Add flour-butter mixture and stir until combined. It should be fairly moist; if it's dry, crumbly, or there is still flour in the bowl, add cold water by 1/2 tablespoon increments until it all comes together. Flour a surface lightly and turn out dough. Shape into a 1"-thick disc for regular sized scones; divide in half and make each half into a 1"-thick disc for mini scones. Cut disc(s) into 8 wedges. Line a baking sheet with parchment or silicon liner. Arrange scones on sheet and bake in preheated oven 15-17 minutes until light golden-brown.
In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic. Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally. Add beans, corn and chicken; increase heat until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If chili becomes too thick, add more chicken broth or water until chili is desired consistency. Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.
Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 1 teaspoon salt; cook until garlic is tender, 1 to 2 minutes. Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold in eggs until combined. Transfer mixture into a springform pan or a 9 1/2-inch deep-dish pie plate; press firmly to flatten. Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/4 cup oil until coated. Lay Phyllo on top of spinach mixture covering the top evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.). Preheat oven to 375°. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
Heat oven 400 degrees. Spray 9 inch glass pie plate with spray. In saucepan, heat 1 inch water to boiling. Add broccoli. Cover and heat to boiling. Cook 5 minutes then drain. In the pie plate, mix broccoli, onion, bell pepper and cheese. In a medium bowl, stir together the remaining ingredients. Pour on top of veggies and cheese in the pie plate. Bake uncovered 30 to 35 or till golden brown and knife inserted comes out clean. Let stand 5 minutes before cutting.
Place berry concentrate and ice in a blender. Pulse until ice is crushed. Add remaining ingredients. Blend on pulse until desired consistency is reached.
In a large skillet, heat 2 teaspoons oil over medium-high and cook one-third of the mushrooms, stirring occasionally, until golden brown, about 4 minutes. Season with salt and pepper and transfer to a large bowl. Repeat with more oil and remaining mushrooms. Add 2 teaspoons oil to skillet and cook asparagus, stirring occasionally, until crisp-tender, about 4 minutes. Season with salt and pepper and add to mushrooms. Add 1 teaspoon oil to skillet and cook shallot until translucent, 3 minutes. Add vinegar and mustard and stir to combine. Add broth and cook, scraping up any browned bits with a wooden spoon, until slightly thickened, about 1 minute. Stir in honey then pour over vegetables. Toss to combine and transfer to a serving dish. Serve warm or at room temperature (toss before serving).
Grease an 11 x 7 pan; set aside. Melt chips in medium saucepan over low heat, stirring constantly. Stir in bittersweet chocolate until melted. Stir in sweetened condensed milk and salt until smooth. Spread evenly in prepared pan; cover with foil. Refrigerate until firm. Cut fudge into 40 squares. Transfer to baking sheet lined with waxed paper, placing squares 1/2 inch apart. Place caramels and water in small saucepan. Heat over low heat until melted, stirring frequently. Drizzle top of fudge pieces with caramel mixture. Top each piece with 1 pecan half. Store in airtight container in refrigerator.
Preheat oven to 450 degrees F. Cut onions into thick slices (approximately 1/2"). Using a broiler pan with rack in place, lay onion slices on rack to form a'bed' on which the chicken will sit. (The rack will allow excess grease to run off; the onions will impart nice flavor and will prevent chicken from sticking.). Remove giblets from cavity of chicken; rinse well with cold water and pat dry. Using a pastry brush (or your hands), coat entire outside of chicken lightly but thoroughly with olive oil. Sprinkle with salt, pepper and Italian seasonings (amounts given above are just general guidelines listed in the original recipe-- it's better to sprinkle evenly all over rather than trying to measure exactly). Place chicken on top of onion slices BREAST SIDE DOWN; cook for 30 minutes. Remove from oven; reduce temperature setting to 400 degrees F. Carefully turn chicken over so that the breast side is facing up; return to oven for an additional 45 minutes, or until done. Allow to rest 10 minutes before carving (IMPORTANT STEP!).
Beat the eggs in a bowl. Add sugar, Dashi, Soy sauce to the bowl and mix well. Heat oil in an omelet pan. For an easy omelet just pour the whole mixture into a large pan and lift up the edges to let the wet egg run underneath. Take off the heat just before top is firm. A more advanced and authentic cooking requires a rectangular omelet pan and folding/rolling the egg. * I buy the dashi as I would chicken bouin from the asian grocer and then usually sprinkle a pinch or less into the mix rather than mix the liquid form. It really helps the flavor round out.
Separate and flatten biscuits. Combine cinnamon and sugar. Dip biscuits into butter and then into the sugar/cinnamon mixture. Place 4 marshmallows in center of each biscuit. Bring edges up to form balls. Place in greased muffin cups seam side down. Bake in preheated 400 degree oven for 10-12 minutes. Remove from pans immediately.
Process the almonds, dates, and water in blender until smooth. Add the rest of the ingredients and blend only until smooth(you still want it to be frosty like a shake). If you have presoaked almonds on hand, you can replace the 1/3 cup dry almonds with about 1/2 cup presoaked almonds. Variation:. Pour into pop molds to make carob popsicles!
Preheat the oven to 375°F Mix flour, baking soda, and salt in a bowl and set aside. Mix the 2 sugars with a portable mixer, gradually add the butter. Mixing first at low speed then at high speed until it's pale, light, and very fluffy. Add the vanilla, then the eggs gradually until mix looks creamed in not curdled. Gradually add the flour, baking soda, and salt. First mixing at low speed building up to high speed. Add the chocolate chips and mix briefly. Drop by Tablespoonful onto ungreased cookie sheet. Bake until the cookies are pale, golden brown.(approx 9 min). Remove and let them cool on a rack.
Heat oil in bottom of large soup pan. Saute sausage and onion until onion is tender, and sausage is barely browned. Add all other ingredients, except kale. Simmer until just tender. Add kale, simmer until tender. Season with salt and pepper to taste and serve.
Thinly slice the truffles. In a small frying pan, warm 4 tblsps of the olive oil over low heat, then add the sliced truffles and the pepper. Cook gently for a few minutes, watching carefully so that truffles don't brown. Don't let the mixture get too hot. Remove from the heat, let cool a little, and mix with remaining olive oil. Pour into a clean and dry 1-cup bottle and let stand 3-5 days, shaking from time to time. Store in a cool, dark place. This oil will keep for 6 months to a year.
Melt butter in frying pan. Add the bread and saute until golden brown. Add remaining ingredients and scramble until fluffy.
Mix boiling water and jello. I like to put in a pitcher. After well disolved add cold water and Creme deCocoa. Pour into shot containers and chill for 4 hours. Enjoy.
Preheat oven to 250°F Line 2 loaf pans with parchment paper. In food processor, grind graham crackers to crumbs. Add baking powder and grind briefly to combine. Transfer to a bowl and add remaining ingredients. Combine thoroughly. Pour mixture into loaf pans. Place pans on cookie sheet. Bake in preheated oven 3 hours. Let cool completely before depanning and slicing.
1. Preheat oven to 180 degrees celsius. 2. Combine flour, sugar, salt, rolled oats, cinnamon and baking powder in a bowl. 3. Melt butter, and mix together with the milk and egg. Stir into the flour mixture until just combined. Do not overmix. 4. Place mixture evenly into 12 muffin cups. Bake for 20-25 minutes or until golden.
Wrap pealed shallot and garlic in foil. Place in a 450 degree oven for 15-20 minutes. Melt butter, herbs, and spices until butter is pecan colored the take off burner. Carefully take out garlic and shallot Chop shallot finely and add to butter. Put garlic on cutting bored, add salt, with the flat side of your knife rub garlic firmly until thick paste. Add to the butter. Mix butter mixture well,and transfer to a serving dish. Oil quesadilla maker and heat. Put tortilla on maker add 1 cup of cheese and top with other tortilla. cook until golden. Do the same with remaining tortillas and cheese. Cut quesadillas in 8 sections and dip in sauce when eating. Enjoy!
To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper. Remove skin and trim bones from the side of each breast. Place chicken in a glass baking dish. Pour marinade over chicken, cover and refrigerate overnight, turning once. To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well. Whisk in olive oil slowly, blending well. Stir in mint. Cover and refrigerate until ready to use. Preheat oven to 350 degrees. Heat a 10-to-12-inch nonstick skillet over medium-high heat. Remove the chicken from the marinade. When the pan is hot, place chicken skin-side down and brown well. Transfer to a rack set in a roasting pan. Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part. (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.
Cook pasta according to package directions; drain and rinse with cold water. Toss tomatoes, cucumber,black olives, olive oil, garlic, basil and salt and pepper. In large bowl, gently toss the pasta with the tomato mixture and Mozzarella cheese. Chill for 2-3 hours so flavors can blend.
Preheat oven to 350°F. Grease and flour 2 8 x 1 1/2 inch or 9 x 1 1/2 inch round layer pans. Prepare cake as directed on box. Turn half batter (about 2 1/2 cups) into one pan. Blend contents of small package into remaining batter and turn into the other pan. Bake and cool as directed on the package. Chill cooled layers for ease in splitting. Split each cake layer into 2 thin layers. Whip cream until stiff. Blend in milk and pudding mix. Let stand for 1 minute to thicken. Alternate layers of light and dark cake; spread whipped cream mixture between layers and on top of cake. Store cake in the fridge until ready to serve.
Mix everything together well. Pour into a shallow dish or large zip top bag. Add chicken. If using a dish, cover. Zip the bag if using a bag. Stash in the refrigerator for at least 2 - 3 hours, turning occasionally. Drain off the marinade and grill, or bake at 325 F for about an hour in a greased baking dish.
Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough. Roll into 1" balls, then roll in additional powdered sugar to coat. I use the food processor makes life alot easier!
CUPCAKES: Preheat oven to 350 degrees. Grease 24 standard muffin cups. Whisk together cake mix, sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl. Add the eggs, applesauce, and pumpkin and beat with an electric mixer until thoroughly combined. Pour batter into muffin cups, filling them about 3/4 full. Bake for 20-25 minutes or until toothpick inserted into center comes out clean. Transfer cupcakes to wire rack and let cool completely before spreading with frosting. FROSTING: Make sure the butter & cream cheese are SOFT. Beat the butter in bowl with electric mixer until light and fluffy. Add the cream cheese and beat together until well blended. Add the maple syrup and cinnamon. Mix until well combined. Gradually add the powdered sugar, beating until light and fluffy, and frosting consistency is formed. **If frosting is too thick for your liking, you can add 1 tablespoon of milk at a time until it reaches the desired consistency.**. Spread frosting evenly over cupcakes and Enjoy!
Arrange vegetables in layers in 5 quart slow cooker. Lay chicken pieces over top. Stir remaining ingredients together in a bowl. Pour over chicken. Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Preheat oven to 300°. Blend sugars and butter. Add egg, pumpkin and extract,mix in dry ingredients,& stir in raisins. Drop by spoonfuls on baking sheet, bake for 23 minutes.
Coat large skillet with cooking spray. Combine onion and water in skillet and bring to a boil over high heat. Reduce heat to medium and cover. Cook for 2 to 3 minutes or until onion is tender. Stir in peas and cook until they are heated through. Stir in spinach. Cook until spinach begins to wilt (about a minute). Meanwhile, combine egg whites, eggs, rice, milk, cheese, mint pepper and salt in medium bowl. Add this to skillet. Cook without stirring until eggs begin to set (about 2 minutes). Run spoon around edge, lifting eggs for even cooking. Remove from heat when eggs are almost set, but surface is still moist. Cover and let stand 3-4 minutes until surface is set.
1. Preheat oven to 425°F (220°C). Trim top of garlic head to expose cloves. Arrange, cut side up, in centre of 10-inch (25 cm) square of foil; drizzle with oil and sprinkle with a pinch of salt. Fold foil over and seal edges to make packet. Place on baking sheet. Bake until tender and golden; about 45 minutes. Unwrap; let cool 15 minutes. 2. Meanwhile, pulse frozen greens in food processor until finely chopped. Scrape into fine mesh strainer set over large bowl. Set aside. 3. Wipe out food processor and squeeze in garlic cloves. Add cream cheese, sour cream, lemon juice, black pepper, cayenne pepper and remaining salt; pulse just until smooth, stopping to scrape down bowl if necessary. Transfer to separate large bowl. 4. Press greens with back of spoon to squeeze out liquid; discard liquid. Stir greens into cream cheese mixture until well combined. Chef's tip: To soften cream cheese quickly, cut into cubes and arrange in a single layer on a plate. Let stand at room temperature until soft enough for your finger to make an indent in the cream cheese when gently pressed.
Mix all ingredients in large nonreactive bowl. Refrigerate, covered, at least 2 hours. Taste, and readjust seasoning if needed. Enjoy!
Pour oil in bottom of pan. Add the remaining ingredients. Cover pot and simmer 1 1/2 hours on low, stirring often. Remove the cover the last 10 minutes.
Grease 2 loaf pans; set aside. Combine flour, soda and spices. Cream butter with sugar and pumpkin, blend in eggs. At low speed add dry ingredients to egg mixture. Mix in chocolate and one cup walnuts, stir to blend. Pour into pans and sprinkle with 1/2 cup nuts. Bake 350 for 1 1/2 hrs, top with glaze. For glaze: combine dry ingredients, blend in cream or milk till misture becomes the consistency of glaze. Spread on loaves with removed from oven. Sprinkle remaining nuts on. After 5 minutes, remove from pans and cool on rack.