HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring large pot of water to boil over high heat. Add sausages and boil until cooked through, about 15 minutes. Let cool;remove casings. Flatten chicken breasts by rolling or pounding between two pieces of waxed paper. Carefully wrap 1 chicken breast around each sausage, securing with toothpicks. Melt 1/3 cup butter in large skillet over medium-high heat. Add chicken and brown on all sides. Add wine with salt and pepper to taste. Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes. Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat. Add rice and brown lightly. Add chicken stock and pine nuts, if desired, and bring to a boil over high heat. Reduce heat to low, cover and simmer until rice is tender, 20 to 25 minutes. Melt 2 tablespoons butter in a very large skillet over medium heat. Add onions,scallions, and garlic and cook until softened, about 5 minutes; do not brown. Add mushrooms, bell peppers, tomato puree, parsley, salt and pepper to taste and cook until vegetables are crisp-tender, about 10 to 15 minutes. Transfer rice to heated serving platter or individual plates. Arrange chicken ( remove toothpicks first if you wish) atop rice, pour sauce over chicken and serve immediately.
Melt the dark chocolate in a large bowl over hot water. Dissolve the jelly crystals in 250 mls of boiling water and put aside. Meanwhile, separate the eggs and whip the egg whites until firm peaks form. While still over heat, using a whisk combine the dark chocolate, the egg yolks, the sugar (if using) and the jelly mixture. Remove from heat. Don't panic if it goes lumpy, this is normal and it will become smooth. Once the mixture is smooth and it has cooled slightly fold the egg whites in and mix until completely even in colour. Pour into dishes and cool.
Measure your flour, salt, garlic powder, parsley, and baking powder into a big bowl. Stir the dry ingredients together so that they are evenly distributed throughout the flour. Now, pour in the milk. Stir with a big spoon until you have a ball of dough that leaves the sides of the bowl. You may have to dust the ball of dough with a little flour if it seems sticky to you. Gently knead the ball of dough right there in the bowl 5 or 6 times. Now place your dough on the counter. You may use a piece of waxed paper under the dough if you like. Using a rolling pin roll out the dough to a rectangular shape. If the edges become uneven, use your hands to reshape into a rectangle. It doesn't have to be perfect. You are aiming for a rectangle that will fi into a 9- by 13-inch pan. When you get the dough the right size, set it aside. Meanwhile, place the margarine in the 9- by 13-inch pan and place the pan in a 425F oven to melt the margarine. When the margarine is melted, carefully remove the pan from the oven, so as not to burn yourself. Sprinkle the second teaspoon of garlic powder and the 1/2 teaspoon of salt into the pan. You do not have to use the extra salt. Now, very carefully, lay your rectangle of dough into the pan, over top of the margarine. Next cut the rectangle into narrow strips. One method of doing this is to cut the dough in half, then cut each half again, quartering the dough, and then cut each quarter into narrow strips. The margarine will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425F, and bake them for 20 minutes. They will be browned and crispy when they are done. The parsley is simply for decoration. It makes the bread sticks look more gourmet, but it adds little to the flavor or the texture. Leave it out if you don't have any, or are running low. If desired, you may sprinkle the bread sticks with a little bit of parmesan cheese before or after baking. This tastes good, but once again, is optional.
Heat butter in a fry pan. Stir in the flour until blended. Add the milk, mixing well. Cook over low heat for 10 minutes. Carefully beat the eggs into the sauce. Season with salt and pepper. Serve with fried bacon or sausages.
Preheat oven to 375 degrees. In a large bowl, combine the crabmeat, scallions, bell pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika, and 1/2 cup of the mayonnaise. Stir until well mixed, then season with salt and pepper to taste. Spoon the crabmeat mixture into four 1-cup baking dishes and cover with remaining mayonnaise. Sprinkle Parmesan and bread crumbs on top and bake in the hot oven for 15 to 20 minutes, until heated through.
Melt butter in a bowl (one minute on FULL power). Remove stems from mushrooms and chop the stems finely. Add breadcrumbs to the melted butter and stir. Combine chopped stems and spring onions to this mixture. Place filling into the mushroom caps and top with grated cheese. Please Note: If filling becomes stiff and hard to handle soften in Microwave oven for 30 seconds. Place mushrooms in a circle on a flat serving dish and microwave on HIGH/FULL POWER for 3-4 minutes or until just soft. Serve as a side dish or as an entree.
Warning: this makes a LOT of chili. I suggest using a 12-quart stock pot. In stockpot over medium heat, brown sausage or beef, stirring and breaking it up as it browns. Depending on how lean your meat and sausage are, add olive oil if the meat begins to stick. When meat is browned, add onions and garlic and cook until soft. Add chili powder, cocoa, and cumin. Stir well to incorporate and cook for an additional minute. Transfer chipotles to blender or food processor and puree until smooth, adding some water if necessary. (Warning: if you aren't familiar with chipotles and aren't a fan of very spicy food, they are VERY HOT. If you aren't sure how much of this you would like in your chili - reserve it for now, proceed with the rest of the recipe, and then incorporate the chipotles, one teaspoon at a time, until your desired hotness level is reached). Add (chipotles if you are confident you want all of them in there), molasses, tomato paste, ONE can of crushed tomatoes, and ONE cup of the beef stock. Bring to boil, stirrng well to prevent from sticking to bottom of pot. Taste your chili so far. Add salt and liquid smoke to taste - it's a big pot, so you may need to add what seems like a LOT of salt to get it to taste right. A little goes a long way with the liquid smoke. Depending on how soupy or tomatoey you like your chili - you may or may not wish to add more stock or more tomatoes. The Velveeta may seem like an odd ingredient to add to chili - but it adds a creaminess that makes it all come together. If you're not sure you'll enjoy it - remove about a cup of chili to a much smaller pot, add an ounce of Velveeta and cook, stirring, to melt. Taste it - and compare it to the big pot to see which you like better. If you like it - cube the Velveeta and add, stirring well to melt and incorporate into the chili. If you have left the chipotles aside until now, and want to add a bit of zing - add them, one teaspoon or so at a time, stirring well to incorporate after each addition. If you overshoot and it's spicier than you wanted - the potato flakes can soak up a lot of the spice, and you can add them a little at a time.
Finely chop onion and and garlic clove. Sautee onion in butter and olive oil first until golden, then add garlic. Cook until garlic is brown and olive oil and butter are absorbed. Add 1 1/2 cups of water and boil for a few minutes. Add the 2 containers of tomato paste and stir until well mixed. Add all spices one at a time and stir until incorporated. Add 1 cup of heavy cream and stir until sauce is a light orange color. Pour over any pasta and finish with Parmesan cheese topping. Enjoy!
Slice seeded pumpkin in half and roast until soft in preheated 375 degree oven. Also can instead dice and boil pumpkin for 10-15 minutes. I prefer the roasting of the pumpkin for a richer flavor. Make mound of flour on clean work surface then "hollow out" the center where you will add your eggs. Add eggs (one at a time), oil and salt to flour "well" and mix flour into eggs gradually. Once flour and eggs are completely incorporated, knead dough 5-10 minutes until it stiffens. Add water if dough is too dry, flour is it is too wet. Once pumpkin has completely cooled, use food proccessor to puree. Add in nuts, nutmeg, mascarpone, salt and pepper, egg, and parmesan and pulse until well mixed. Roll out thin even sheet of pasta dough onto well floured surface. Drop filling by even spoonfuls onto one side of pasta dough. Remember to leave space between to close raviolis. Brush water in between filling to seal edges. Fold over other side of pasta sheet to form top layer. Cut raviolis along seals with pizza cutter or ravioli cutter. Drop into salted boiling water for 5-7 minutes. Drain and pour out onto serving platter. In saute pan melt butter using low heat. When butter begins to look golden brown add sage and nutmeg, then warm for only 15-20 seconds. Pour butter sauce over ravioli, and for some added crunch, crumble with amaretti cookies!
Just before sauteing sprinkle the chicken breasts with salt and pepper, roll then in the flour and shake off excess flour. Pour clarified butter into skillet to a depth of about 1/16". Set over moderately high heat. Add the breasts. Adjust heat as necessary to keep the butter from getting any darker than a deep yellow. Saute for three minutes, then turn breasts and saute an additional 3 minutes. Press the tops with your finger. As soon as they are springy to the touch, they are done. Remove to a warm plate, leaving the butter in the pan. For Sauce: after removing the breasts from the pan, add the shallots to the remaining butter and saute for a moment. Add the wine and stock and boil down rapidly over high heat until the liquid is lightly syrupy. Pour over the chicken and sprinkle with parsley.
Preheat oven to 450. Stir together butter or margarine and pumpkin or squash till smooth. Stir in milk. Add Bisquick and stir to combine. Makes a soft, sticky dough. Drop the biscuits about 1" apart on a baking sheet lined with parchment paper. Bake 15-18 minutes, or till light brown. (I even slightly overbrowned these once, and they still tasted good.).
1. Place egg yolks in medium bowl; mash with pastry blender or fork until crumbled. Add cheese; mash until combined. Stir in mayonnaise until smooth. Stir in all remaining ingredients except egg whites. 2. Spoon or pipe mixture into whites.
Preheat the oven to 375 degrees. Warm the oil in a nonstick skillet over medium-high heat. Place the chicken thighs in the skillet skin-down. Cook for about 8 minutes, until the skin is browned. Turn and cook for about 3 minutes. Remove the thighs from the skillet with tongs and place in a baking dish large enough to hold them in a single layer. Reduce the heat to medium. Add the vinegar, honey, and cayenne to the skillet, stirring up any browned bits, and simmer for 2-3 minutes. Combine the cornstarch with 2 tablespoons water in a small dish, stirring to completely dissolve the cornstarch. Stir the cornstarch and water into the sauce in the skillet, cooking for 2-3 minutes until thickened. Add the salt and pecans. Pour the sauce over the thighs in the baking dish. Bake for 15 minutes, then spoon the sauce and pecans over the chicken thighs to glaze. Continue baking for 15 minutes, or until the thighs are done.
Pre-heat oven to 190°C/ 375°F/ Gas Mark 5. Grease two baking sheets. Cream the butter and sugar together, until pale and fluffy, and then beat in the egg yolk. Add the vanilla and stir in the flour to make smooth dough and divide into 24 portions. Form each piece into a ball and roll in crushed cornflakes. Press half a glace cherry in the centre of each biscuit (if using). Place the balls on the baking sheets and bake for 15-20 minutes. Cool on the baking sheets for a few moments before lifting on to a wire rack.
Cut the meatloaf into 1 inch thick slices, once thawed. Beat the egg and barbecue sauce together. Crush the Cheez-Its in a plastic bag with your rolling pin. Dip each slice of meatloaf into the egg and barbecue mixture and then into the cheez-Its. Fry them in a hot skillet with the vegetable oil. Cook on each side, approximately 3 minutes, until browned on each side, and hot all the way through. Top with swiss cheese. And throw em on a bun, and enjoy!
Rinse the rice and boil according to the pack instructions, adding the garbanzo beans for the final 4 minutes. Drain and allow to cool a little, then mix through the cranberries and onion. Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss with the rice mixture, then pile onto a large serving plate. Crumble over the feta and scatter with the parsley. Serve warm or cold.
Preheat oven to 450 degrees, Line 2 large baking sheets with parchment. Roll out pastry on lightly floured surface to 12 inch square. Arrange prosciutto in a single layer on half of pastry. Sprinkle cheeses, then thyme over. Brush egg glaze on other half of pastry and fold over onto cheese; press firmly. Roll out pastry to 11 x 8 inch rectangle. Brush with egg glaze; sprinkle with pepper. Cut crosswise into 1/2 inch strips. Twist strips 3 times and arrange on sheets, pressing ends onto sheet to keep strips twisted. Brush twist lightly with egg glaze. Bake until browned; about 15 minutes. Transfer to rack to cool slightly. Serve warm.
Brown ground beef with onion until beef is no longer pink and onion is clear; add garlic and mushrooms; saute about 2 minute. Drain excess fat. Add soup and remaining ingredients except sour cream. Simmer uncovered 15 minutes. Stir in sour cream and parsley, chives or dill. Serve with rice or noodles.
For the Ice Cubes: Place in each mold a 3 ?- 4 orange peel, manicured and feathered using a small knife. Place one in each mold coiled up slightly. Top each mold with 2 oz cold brew coffee. Freeze overnight. For the Banana Dolphins: Use a sharp knife and cut the stem all the way to the banana and a little past to make a smile, Brush the stem opening with a little lemon juice to prevent browning. Place 2 cloves on each banana where eyes will go and place a brandied cherry in the mouth of each dolphin. For the Punch: Stir together punch ingredients in a 2 gallon punch bowl. Place 6 ice cubes in the punch bowl and drape 4 feathered orange peels on top of ice cubes. To serve, add 1 coffee ice cube to your glass. Ladle in punch and garnish with an feathered orange peel. **Feather Orange peel. Using a navel orange 5 peels can be expected. Using a kitchen towel hold the orange to give better grip while peeling. Peel at a slight angle to get larger swaths. Once done with 12 peels get a sturdy cutting board and a very sharp paring knife. Begin by trimming the peel into a feather shape, narrow to a point at one end. Flip the peel with the pith, facing you. Beginning at the larger end of the peel make close notches on one side making sure not to cross more than half way through the peel. Do the same on the other side. Flex the peel so the notches separate.
Pre-heat oven to 375 degrees. Wash and cut tomatoes, placing in a shallow baking dish cut side down. Add onion pieces, garlic, oregano and basil to the pan. Drizzle vegetables with olive oil and balsamic vinegar. Season with salt and pepper. Bake for 45 minutes. Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth. An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.). Serve garnished with cheese if desired.
Preheat oven to 375. Pound chicken breasts with a food mallet to make a thin cutlet. Top each breast with equal amounts of cheese, and chilies. Roll up and secure with toothpicks if needed. In a pie plate, combine the bread crumbs, chili powder, salt and pepper to taste. Roll the chicken in the crumbs, coating completely. Arrange chicken rolls in a shallow baking pan and bake for 20 minutes. Pour salsa over chicken and bake another 15 minutes, or until done. Serve with additional salsa and a little sour cream if desired.
Preheat the oven to 400°F. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender, about 15 to 18 minutes. Arrange the bacon on a slotted broiler pan and place in the middle of the oven. Bake the bacon until crisp, 10 to 12 minutes. Cool, chop, and reserve. Heat in a medium skillet over medium-high heat and add 2 tablespoons of olive oil. Add the red onion and saute until just tender, about 5 minutes. Add the vinegar and stock and turn off the heat. Preheat grill pan or a large nonstick skilled over medium-high heat. Drizzle the sliced kielbasa with a bit of olive oil and arrange on the preheated hot grill or in the preheated skillet. Cook for 2 minutes on each side, until hot and crisp on the edges. Drain the potatoes and return to the hot pot. Fold the onion mixture inches Add the bacon, parsley, salt, and pepper. Drizzle in the remaining olive oil and add the cooked kielbasa.
Cut each steak in half crosswise. Put in a large resealable plastic bag. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks. Seal bag and refrigerate at least 5 hours and up to overnight. Prepare a gas or charcoal grill for medium-high heat. Drain meat and discard marinade. Mix salt and cumin and rub into meat. Spray onions lightly with vegetable oil spray and set, with steaks, on a cleaned and oiled cooking grate. Don't cover. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 inches thick; add 1 more minute per side if more than 1/2 inches thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total. After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing. With a sharp knife at a slight diagonal, cut across grain into thin strips. Serve meat and onions with tortillas, lime wedges, and hot sauce.
Mix together marinade. Add chicken coating well. Cover and marinate in refrigerator for 4-24 hours. Remove chicken from marinade and cook on greased grill turning occasionally until done (time varies with cut of chicken used).
Bring butter to room temperature. In a mixing bowl, whip butter and crisco together. Add the extract and whip. Slowly add the powdered sugar and mix well. Add one tbs milk at a time until you get your desired stiffness. Whip for 5-10 minutes until fluffy.
Gently mix everything in a 4 to 5 quart slow cooker. Cover and cook on low for 6 hours.
Dissolve Jell-O in 1/2 cup hot water. Add eggs, pineapple, juice, sugar. Bring to a boil, set aside to cool. Beat chilled milk in bowl until it peaks, immediately stir in cooled Jell-O mixture and extract. Pour into crust and chill.
Boil the rice in 1 1/2 cups briskly boiling water for 10 minutes, drain and reserve it. in a heavy skillet heat the olive oil over moderate heat until a haze forms. Add the onions an cook, stirring until golden brown. Stir in the ground beef, breaking up any lumps, and cook until browned. Drain off the excess grease. Reduce the heat and add the rice, green onion, parsley, dill, mint, lemon juice, turmeric, oregano, salt and pepper. Cook the stuffing for 3 to 4 minutes and reserve it. In a large pot, bring 2 quarts of water to a boil. Drop in the grape leaves and remove from the heat. Soak the leaves for 1 minute and transfer them to cold water. Separate the leaves and drain them on paper towels. To stuff the leaves, spread 30 leaves dull side up, flat on a plate. Place 1 tablespoon of the stuffing on the center of each leaf. Turn up the stem and fold the leaf over the stuffing, fold the sides in over the stuffing and roll to the end. Layer the bottom of a 2-3 quart casserole with a tight fitting cover, with the 10 unstuffed leaves. Arrange the stuffed leaves with the seam side down in the casserole. Sprinkle the dish withe the remaining 2 tablespoons of the oil and 2 tablespoons water. Simmer, tightly covered for 50 minutes. Serve dolmas hot or at room temperature with lemon wedges.
In a large skillet, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Cook in batches for 4-5 minutes or until pieces are browned on all sides. In a 4-6 qt slow cooker, combine roast, onion and next 7 ingedients. Cover and cook on Low for 8 hours or until beef is tender. Cook noodles according to pkg directions. Serve beef over the noodles.
Wash and dry sweet potates. Bake at 400F (skins on) for 30 minutes or until cooked. Cool sweet potatoes. Peel and cut potatoes in one inch cubes. In a serving bowl, combine green peppers and parsley with potates. In a separte bowl, whisk together the tarragon vinegar, honey, water, vegetable oil, salt, pepper and oregano. Pour over potate mixture. Toss gently to coat potatoes. Chill at least 3 hours.
Preheat oven to 350°F. Combine all dry ingredients in mixer bowl. Add shortening, milk and vanilla. Mix for about 1 minute. Stop and scrape bowl. Add egg whites. Beat until smooth and fluffy. Fill greased and floured cupcake molds about halfway. Bake in preheated oven for about 20 minutes, or until toothpick inserted into center comes out clean. Remove from oven. Slice rounded"humps" from cupcakes. Cool on wire racks. Frost with green frosting and decorate.
Preheat oven to 375 degrees and grease a 9x9-inch Pyrex baking dish. Saute onion and jalapeno in bacon grease. Whisk together dry ingredients. Cut shortening into dry ingredients. In separate bowl, whisk together egg, cream, milk and syrup. Add egg mixture, carrot and onion mixture to dry ingredients. Stir by hand until just mixed. Pour into prepared Pyrex and bake for 35-40 minutes or until browned and done.
Whisk first 6 ingredients. Soak slices until saturated. Cook on skillet or griddle at medium heat until browned on both sides. Serve with butter, syrup & powdered sugar or fresh fruit.
Filling: In a medium bowl with an electric mixer, beat together all ingredients. Set aside. Batter: Preheat oven to 350 degrees Fahrenheit. In another medium bowl, with an electric mixer and with clean beaters, beat butter, sugar, and eggs. Add flour, baking powder, baking soda, and orange juice and beat well. Casserole: Pour half of the batter into a lightly sprayed or oiled 9 X 13 baking dish. Spoon Filling on top, spreading it around as much as possible. Pour remaining batter on top. Bake until firm and golden on top, about 50 minutes. Cut into squares and serve with Strawberry Sauce or a blueberry sauce. Strawberry Sauce: In a food processor, slightly puree the thawed berries, including their juice. Transfer puree to a medium saucepan. Add remaining ingredients (except liqueur) and bring to a boil on medium-high, whisking, until thickened, about 4 minutes. Remove from heat, add fresh berries and liqueur. Let cool, then cover and refrigerate. Serve at room temperature.