HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flatten chicken to 1/4-inch thickness. Place a slice of ham and cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. In a shallow bowl, mix crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. Wrap and freeze roll-ups for up to 2 months. To use frozen chicken--completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.
Preheat oven to 350°F and coat a 9 x 13" pan with olive oil. Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown. In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended. Place the chicken breasts in bottom of 9 x 13" pan. Divide cream cheese mixture into four even portions and spread on top of each chicken breast. Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked). Evenly distribute the onion and mushroom mixture over the top of the spinach. Add salt and pepper to taste. Cover with the shredded mozzarella, provolone, and parmesan blend cheese. Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170°F. Serve with a nice risotto or rice pilaf.
Whisk vinegar, oil, dill, oregano, garlic, salt and pepper in a large bowl. Add lettuce, chicken, sun-dried tomatoes, cucumber, onion, olives and feta; toss to coat.
Heat oil in large dutch oven or stock pot. Saute onion and garlic in oil until soft. Add balance of ingredients except the sweet potatoes. Simmer until beans are soft, about 1 hour. Add potatoes and continue to simmer until potatoes are tender (do not overcook sweet potatoes, they'll turn to mush) :-) Serve hot with a dollop of sour cream and a lime wedge squeezed over the top.
Cut chicken wings into three pieces at the joint sections; discard tips. In a bowl, mix together soy sauce, sherry, ginger, garlic, and wings. Marinate wings for several hours refrigerated. Take wings out of the marinade and set marinade aside for use later in recipe. Heat the vegetable oil in a large deep skillet. Dredge wings in cornstarch, shaking off excess. Add wings to the pan, but do not crowd. Cook until golden, and remove from pan (Do in batches if necessary). Drain oil from skillet and add marinade and chicken stock to the skillet, cooking until hot. Add wings back to pan, coating them with sauce; cover pan and simmer 5-10 minutes. Place chicken on a serving platter and garnish with slivers of ginger and chopped scallion.
Place the wine, sugar, lemon zest and juice, and spices in a medium saucepan over medium-high heat. Bring to a boil, then lower heat and simmer until reduced by half, about 1/2 hour. It should have a syrupy consistency. Cut an X into the tops of the figs. If they vary in size, cut the larger ones into pieces about the size of the smaller ones. Add the figs to the hot reduced wine syrup and let cool before serving. If refrigerated, bring them up to room temperature before serving.
Pour hot milk over ground walnuts to obtain a thick, creamy paste. Cream the butter, add walnut paste and mix some more until the mixture is uniform. Whisk the egg whites into stiff peaks adding slowly the icing and vanilla sugar. Fold the egg whites into the walnut cream by hand so it evens out. To assemble the cake divide the walnut filling into 7 equal parts (use seven equal cups or small bowls). Take a large serving tray and place the first cake crust on it. Sprinkle with a little warm milk (but very sparingly) and immediately spread the 1/7th of the filling over it. Cover with the next layer, sprinkle with milk and spread the filling. Repeat with the remaining crusts, save the best one for the top. Place parchment paper over the top layer, weigh the cake down with a heavy object (large, full tins, milk bricks and such). Leave in a cold place for at least 12 hours. Take the cake out of the fridge and bring to the room temperature (at least 3 hours) before glazing. For the pink glaze whisk the egg whites into stiff peaks. Set 2-3 tablespoons of the beaten egg whites aside for later. Add the icing sugar, lemon juice, sunflower oil and food coloring and whisk until the mixture is thick and shiny. If the mixture is too dry add the saved egg whites. Run under hot tap water long and wide knife and spread evenly the glaze on the top crust. Place the cake in the fridge for couple of hours so the icing can harden. Cut the cake into rectangles and serve.
Heat squash over low heat, breaking it up and stirring occasionally, until just heated through. Remove from heat and beat in butter, sugar, salt and egg yolks. Gently stir in applesauce. Set aside to cool slightly. Beat egg whites with cream of tartar until stiff but not dry. Gently fold into squash mixture. Turn into buttered 1-quart souffle dish with a collar of buttered foil around the dish to allow room for safe rising. Bake in middle of 325 degree oven for 35 minutes. When done it will be high, light and still slightly soft in the center. Serve immediately.
Heat skillet on medium. Add 1 tablespoon butter and place split roll face down in pan. Allow roll to grill until desired level of golden-brown crispiness is reached. Remove roll from pan. Add 1 tablespoon butter and onions to pan. Salt onions. Saute onions until soft and caramelized. Remove onions. Split sausage lengthwise and place face down on pan. Grill until desired level of doneness is reached (I like mine heavily blackened and crispy) Flip sausage and cook other side. Place onions and sausage on grilled rolls. Smear hot mustard on sausage. Serve and enjoy!
Place eggs in large saucepan. Add enough cold water to cover by 1-inch. Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 minutes. Remove eggs to bowl of cold water and let cool, about 15 minutes. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites. Use a fork to mash the yolks with the remaining ingredients. Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg. Sprinkle with reserved chives and serve.
Trim the green beans evenly and wash. Boil vinegar, water, and salt in a large pot. In each of 4 one-pint jars, pack the green beans. To make this job easy we set the jar on it's side and put the beans in so they look pretty in the jar. Put one piece of dried hot pepper, one clove of garlic in each jar and top with a head of dill. Pour the boiling liquid over all leaving 1/4 inch headspace. Remove air bubbles, adjust caps and process in a boiling water bath for 10 minutes, starting the counting from the time the water comes back to a boil. After 10 minutes turn off the heat and let the jars 'settle' in the hot water for about 5 minutes, remove to a towel to cool for 24 hours. Try to wait for at least two weeks before you eat them since the flavors mellow out in that time.
In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin. Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475. Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.
Make Caribbean dipping sauce. In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently. Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag. In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour. Turn on broiler. When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade. Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.
Slice onions crosswise cut each of the slices in half. Melt butter in large skillet,medium high heat cook onions and mushrooms until tender. Spoon mixture into a lightly greased 2-QT baking dish. Sprinkle with 1 cup cheese. Combine soup, milk, and soy sauce; pour over cheese. Top with bread slices and sprinkle with remaining 1 cup cheese and parsley. Cover and refrigerate 4-8 hours. Remove and let stand 30 minutes. Bake covered 375°F for 30 minutes,uncover and bake 15-20 more minutes. Let stand 5 minutes before serving.
Preheat oven to 350. Mix sugars and yogurt until creamy. Add egg substitute and beat. Add bananas, water, and vanilla. Mix dry ingredients in a different bowl and mix together well. Incorporate dry ingredients into wet mix slowly until thoroughly mixed together. Pour into loaf pan, muffin tins, or mini-loaves and bake until brown on top and toothpick inserted comes out clean. Large loaf pan-50 min to 1 hour 15 minute. 6 mini loaf pans-30 to 35 minutes. twelve 2 1/2 inch muffin tin-15 to 20 minutes. Wrap in foil when cool and keep in cool place or freeze.
Cream together the butter and sugars; add the egg and vanilla and mix well. In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Mix in the oats, coconut, and chocolate chips. Add dry mixture gradually to the wet mixture, mixing after each addition. Drop batter by spoonfuls onto lightly greased cookie sheets (I use non-stick sheets--don't need to grease them). Bake at 325° for 15 minutes or until lightly browned.
Add potatoes to a medium frying pan, cook on medium heat, stirring occasionally, until potatoes begin to become soft (a few minutes). Add remaining ingredients. Cook, stirring occasionally, until potatoes are slightly browned and onions or peppers reached desired texture. Serve topped with ketchup or salsa! Yum!
In microwave safe bowl heat butterscotch chips in 30 second intervals until melted. Pour in 1 pouch of Fiber One cereal original (2 pouches per box). Stir until well combined. Drop by spoonful onto parchment paper and let sit until hardened, about 20 minutes.
Render trimmings in skillet to obtain 1 tablespoon drippings. Brown pork chops in drippings. Season with salt and pepper. Drain pineapple, reserving syrup. Pour reserved syrup adn cranberry sauce over pork chops. Dissolve bouillon cube in 1/2 cup boiling water. Add brown sugar and vinegar. Pour over pork chops. Simmer covered, for 20 minutes or until pork chops are tender. Cook covered, for 10 minutes longer. Remove pork chops and pineapple to warm plattter. Combine cornstarch and 2 T. water in bowl. Add to cranberry mixture. Cook until thick, stirring constantly. Pour sauce over pork chops.
Combine pudding, light cream and sugar. Beat mixture as directed on pudding package, however, discontinue beating as soon as the mixture begins to thicken. Stir in vanilla and heavy cream. Transfer pudding mixture to ice cream machine maker and process according to specifications.
Preheat oven to 350 deg. Combine crust ingredients and press into the bottom of 9 x 13 baking dish. Place in oven and bake for 15 minutes. Remove from oven and cool COMPLETELY. Place ingredients for layer #1 in a bowl and stir to combine well. Spread this mixture evenly over the cooled crust. Place ingredients for layer #2 in a bowl and mix until it begins to thicken and is combined. Spread this evenly over the first layer. Place ingredients for layer #3 in a bowl and mix until it begins to thicken and is combined. Spread this evenly over the second layer. Top with cool whip and chocolate shavings. Chill for at least 3 hours before serving.
Melt marshmallows in the coffee in a double boiler - stirring. Cool until a jelly like consistency. Beat until smooth. Fold in stiffly beaten cream and cognac, if using. Chill several hours. Can be decorated with shaved dark chocolate.
Cut cauliflower into small pieces. Dry roast kalonji, rai, saunf and chilies. Add 1/2 cup water, boil, add cauliflower, red chili powder, vinegar and salt. Stir fry and cook covered, stir occassionaly, sprinkle water in between.
Preheat oven to 350°F Mix all ingredients together in a large bowl. Using your hands works best. Spray a shallow, oval casserole dish or small roasting pan with Pam. Pat meat mixture into dish/pan. Lightly spray top of loaf with Pam. Bake for 1-1/4 to 1-1/2 hours. Can be served as is or with Italian-style sauce.
Heat oven to 150°C. Cream butter and brown sugar until creamy. Add 1 egg at a time incorporating well. Sift all dry ingredients together. Add treacle and lemon juice to the butter/egg mix. Gently fold in the dry ingredients then pour into a lined 7 inch square cake tin. Bake for 1 hour. Cool in tin for 20 mins before turning out. Serve buttered.
Put liver, fat and onions through a meat grinder about 5 times. Melt butter, add the flour, then milk, bring to a soft boil stirring frequently until thickened. Add cream sauce to liver mixture, add eggs and spices. Beat until well mixed. Pour into a greased loaf pan. Set into a pan of shallow water. Bake at 350 degrees for 1 1/4 hours. Cool and serve as a sandwich spread.
-Mix all ingredients into your crock pot. -Cook on low for 8-10 hours until the mixture becomes thick or to your desired consistency. -Pack into sterlized jars and seal.
Place scallops on foil. Cover with mushrooms, butter, parsley, and garlic. Sprinkle with seasoning. Double fold heavy duty aluminum foil and seal ends. Grill on low-medium heat about 12 minutes or until done.
For dressing, in small bowl whisk vinegar, lemon juice, garlic, sugar, salt and pepper. Slowly add oil, whisking until well blended. Cover and refrigerate 4 hours or overnight to blend flavors. For salad, in serving bowl combine mixed greens, cucumber slices and walnuts. Whisk dressing; drizzle over top. Toss salad to coat. Scatter raspberries over top. Serve immediately.
Make Chocolate Frozen Custard: https://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408. Before freezing, fold in cookie dough, chopped truffles, and chocolate chunks. Transfer to a freezer safe container and freeze for at least two hours, or until firm enough to scoop. While Concrete freezes make fudge sauce. Fudge Sauce: in a small saucepan over medium, combine the heavy cream, butter, brown sugar, corn syrup and salt bring to a simmer stirring to combine. Add the chocolate and cocoa powder; reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes. Add the vanilla. Transfer to a heatproof bowl. Cool 10 minutes before serving. Scoop concrete into desired portions top with fudge sauce and sprinkles.
Take appropriate large pot and spread lard over the bottom. If meat is too large cut into few pieces, salt them and put into the pot. If you use potato, peel potato and cut into 1/8 parts, salt them and put under meat. Put spring onions, bay leaves, rosemary and peppercorn into the pot, pour olive oil over, cover with aluminum foil and bake on 200°C for 90 minutes. After 90 minutes uncover, see if meat is done, cut larger pieces into smaller and bake 30 to 50 more minutes. If you are doing real "peka" you will have to bake it covered, but using aluminum foil now you may decide to bake it uncovered. That will make meat crusty on top.
Mix together soups, mushrooms and onion. Season with salt, pepper and garlic to taste. Place in slow cooker. Place chicken breast on top of the soup mixture, season with salt, pepper, garlic and Tony's. Cook on high for 4- 5 hours, or low for 8- 10 hours. Cook noodles as directed and add to slow cooker at the last 20 minutes of cooking time. At this time add the butter if using. **If the mixture is thicker than you want it to be this is the time you add the milk or chicken broth to thin it to your desired consistency.
In a large non-stick pan, crumble and cook turkey until no longer pink, about 8 minutes. Remove from pan. Wipe pan clean with paper towel and reserve for cooking eggs. Break eggs into a large bowl and whisk until yolks and whites are well blended. Season with salt and pepper. Pour eggs into reserved pan and scramble until desired doneness. In order, top each tortilla with turkey, cheese, eggs and salsa. Fold and serve.
Combine the milk, butter, honey and 5.8 oz water in a small saucepan. Heat over low heat and stir until the butter melts and the honey dissolves. Remove and cool to lukewarm (under 110 deg F). In a small bowl, combine the cereal and 1/2 oz of the hot water. Mix and set aside to cool, then combine with the liquid from Step 1. Combine the dry ingredients in a mixer bowl, stirring thoroughly. Add the wet ingredients to the dry. Using a dough hook, combine on a low speed (speed 2) and mix for 6 minutes. If the dough seems sticky, add flour until the dough releases from the bottom of the bowl. Remove the dough from the bowl and knead to shape in into a ball, then place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place, free from draft, until doubled in bulk about an hour. Divide the dough into 2 oz portions, shape into balls and let rest covered for 5 minutes. With a rolling pin, roll out each ball into a 5 in disk, taking care to keep an even thickness. Let the disks rest on the work surface for 2 to 3 minutes, to help them retain their shape (they will want to shrink). Place on baking sheets lined with parchment paper and dusted with cornmeal. Dock each disk with a docker or with a fork, then cover and let rise for 20 to 30 minutes. Preheat oven to 400 deg F. Brush top of disks with warm milk and sprinkle with oatmeal flakes. Bake for 13 minutes or until they just start to get golden brown. Remove from pans immediately and cool on wire racks. When the disks have cooled completely, slice in half horizontally with a sharp bread knife. Place in a bread bag or freezer bag and freeze to maintain freshness. Thaw for 15 seconds in the microwave.
How to go about making your delicious Rose and Orange Blossom water: Pick your petals and blossom early in the morning, ideally those which have been grown completely organically. Rinse the petals and blossom carefully in cold water, taking care to remove all dirt and any pesky insects. Crush the petals or blossom with a mortar and pestle, and leave them to rest for a few hours, place them in a jar with some distilled water - don't go overboard with the water as you can always add more later. Leave the jar, with the lid on, in the sun for a couple of weeks, and check the scent. If it is too weak, continue to leave in the sun for another week or so. Experiment with the quantities of water and petals to see what works for your water, and voila, you will be known as a culinary genius. Good luck and happy cooking!
Peel, slice and boil the potatoes until done. Pour the kefir into two bowls or soup mugs. Season to taste with salt and garnish with dill or chives. (I like to add the optional ingredients, lovage also in the summer, to make a dairy-herb gazpacho type of soup!). Serve it cold! Serve with the potatoes on the side.
Make the Sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 20 to 25 minutes. Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, mixing until combined. Form into 1 1/2-inch balls. Add meatballs to skillet and spoon the sauce over to coat. Cover and cook over medium heat until meatballs are just cooked through, about 8 minutes. While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook for about 12 minutes. Drain pasta and add tablespoon oil, stir. Add spaghetti to skillet, and toss to coat evenly. Serve with additional cheese, if desired.
In a BIG bowl, add both bags of stuffing mix. Chop the onions, celery, water chestnuts (coarse chop), pecans, cranberries & parsley and combine with the stuffing mixes in the BIG bowl. Toss with your hands to mix well. Add sage, rosemary, thyme, pepper & toss again. Break eggs into a smaller bowl. Whisk to mix until uniformly yellow. Add 2 cups of chicken broth to eggs & mix. Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs). Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing). Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix. If using as stuffing, use this mix to loosely stuff your bird (don't forget to stuff the front where the neck used to be - makes for a nice presentation as he/she cooks). Place remainder in lasagne pan (goal - no more than 2 inches thick in pan). Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake @ 325 degrees for 25 nminutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either).
Place all the ingredients in slow cooker except chicken and instant potatoes. Stir together to combine. Add chicken and push into in the juice. Cook at High for 5 hours or at Low for longer. When it is cooked remove some of the juice and mix with the instant potatoes. Slowly blend this in the chicken cacciatore. Let cook for another 10 minutes. Serve on your choice of pasta. Sprinkle with freshly grated Parmesan cheese. If you are making it with pork, brown it before adding to other ingredients.
Heat a large heavy skillet over medium heat. Add oil, onion, pepper and garlic. Stir, cover with a lid that fits directly over the onions and sweat the onions until soft and transparent. Remove lid and continue to cook until onions start to turn brown, stirring frequently. Remove from heat and set aside. In a large saucepan combine water, sweet potatoes, nutmeg, cayenne (if desired), and oats. Bring to a boil, cover, reduce heat, and cook on medium until sweet potatoes are very tender. Remove from heat and puree in a blender, two cups at a time, until mixture is smooth and creamy. Puree in miso. Return to saucepan. If soup is too thick, add more water. Stir in wild rice and heat gently for a few minutes. Garnish with parsley before serving.
Steam/cook asparagus until tender-crisp. Meanwhile, stir together almonds, olive oil, cider vinegar, teriyaki sauce, sugar, ginger, and pepper. Pour over the cooked asparagus and toss to coat well. Serve right away or chill for 1-2 hours and serve cold.
Combine drained navy beans with water and ham hock, and bring to a boil. When boiling, reduce heat and simmer until the beans are tender. This can take 1 1/2 hours or more, if you forgot the beans in the back of the cabinet, like I did :). Take out the ham bone, picking any meat off the bones. Throw out the bone. Add meat to pot, with the rest of the ingredients, except for parsley. Bring soup back to a boil, then simmer until ingredients are soft. Take out a cup of the beans, then with a hand blender, blend the soup. Add the cup of beans back inches Salt and pepper, then serve.