HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the soup, milk, parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish. Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear). Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.
Soak the naan in the water or you can just wash it in the sink. Make sure that the naan is very much wet. Heat the pan preferably non stick as the wet naan kind of sticks to the bottom. after heating it on the pan for a minute from both sides, put one teaspoon of oil on each side. fry it for a minute or two. if you like it crunchy, fry it for a little while.
Place cleaned salmon on a large piece of heavy foil, open and flat with skin side down. Spread mayonnaise on one side of fish, and layer sliced tomatoes on top. Put salmon back together as a whole fish, and layer lemon slices over salmon. Wrap with foil and grill for 30 minutes (or until fish flakes easily): you can also do this with salmon steaks.
Preheat oven to 350 degrees. Butter and flour 2 round 8-in. cake pans. Sift flour, baking powder and salt into a medium bowl; set aside. In the bowl of a stand mixer, beat sugar and butter until creamy. Crack eggs into a small dish (do not beat) and add vanilla. Add eggs to the butter mixture, one at a time, scraping down the inside of the bowl as needed. Beat in flour mixture and milk in alternating batches, starting and ending with the flour and making sure each addition is fully incorporated before adding the next. Divide batter evenly between pans. Let batter sit in pans for five minutes. Bake until golden brown and a toothpick inserted in the center of each cake come out clean, 20-25 minutes. Cool cakes in pans 5 minutes. Invert onto a rack, remove pans and let cakes cool to room temperature, at least 40 minutes. Frost with your favorite and enjoy. (Cakes can be made up to 2 days ahead and wrapped in plastic wrap and chilled).
Preheat oven to 350* and butter 13x9 glass baking dish. Cook pasta (about 8 min) and drain. Melt butter in heavy large saucepan over medium to low heat, then add flour and cook 1 minute stirring constantly (do not allow to brown). Gradually whisk in cream and milk and simmer until mixture thickens slightly, whisking occasionally (about 3 minutes). Reduce heat to low and add grated cheddar cheese and only 1 cup blue cheese. Whisk about 2 minutes or when cheese starts to melt, then flavor with salt and pepper. Add cooked pasta to sauce, stirring to coat, and transfer mixture to 13x9 dish. Sprinkle with remaining 1/2 cup blue cheese and bake about 25 minutes or until sauce begins to bubble. Sprinkle with chives and serve- enjoy!
Rough chop the pepper and add it to a small sauce pan. Add 1/4 cup of water and bring to a rolling boil. Strain out the pepper and set the remaining water aside. Brown meat in a large skillet or pot. Drain grease out, if necessary. Once the meat is browned, add cayenne pepper, onion powder, paprika, beef broth, pepper water, tomato sauce and regular water. Cook over medium heat for 1 hour. Stir occasionally. Add chili powder, cumin and chili garlic sauce. Cook an additional 30 minutes over medium heat. Serve hot with sliced spice bread, cornbread, or over hot rice.
Center a rack in the oven; preheat oven to 375°. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternately, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet. In a bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda, and salt. In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter, and eggs. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough--a few lumps are better than overmixing the batter. Fold in the currants. Divide the batter evenly among the muffin cups. Bake for about 20 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture. Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours. Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic. Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish. Preheat oven to 400°; let fish come to room temperature for about 15 minutes. Melt the garlic butter and pour it over the fish. Bake the fish for 10 minutes, basting once with the sauce. The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°. Serve fish with the garlic butter spooned over each portion.
For Pie Shell: Process flour, salt, sugar and coconut together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about five to seven one-second pulses. Using fork, mix sour cream and ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for two 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 teaspoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, two to three one-second pulses. Flatten into 4-inch disk; wrap in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling. You may also place wrapped disks in freezer bags and refrigerate for up to two days, or freeze up to six months. Simply bring to a pliable (but cold!) temperature before rolling out. Place in 9-inch pie plate, trim and flute edges, and cover with foil. Fill foil to top rim with pie weights or dry beans. Blind bake pie shell at 400F for 20 minutes. Remove from oven, reduce temperature to 350°F Remove pie weights and foil, and bake at 350F an additional 10-20 minutes, or until shell is golden brown--not just "blonde." Let cool completely. For Filling: Bring the coconut milk, milk, coconut, vanilla bean, 1/3 Cup sugar and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. When the mixture reaches a simmer, whisk the egg yolks to break them up, then whisk in the remaining 1/3 Cup sugar and cornstarch until well combined and no lumps remain. Gradually whisk the simmering liquid into the yolk mixture to temper it, and then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Vanilla bean can be discarded at this time. Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds. Off the heat, whisk in the coconut extract (and vanilla if you're subbing) and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until the filling is cold and firm, at least 3 hours. For the topping: When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla and rum, if using. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the toasted flaked coconut and shaved chocolate over the whipped cream. Serve.
Combine dry ingredients in a bowl and stir until well blended. Drizzle in the oil and stir until mixture is moistened. Add vitamin E oil and essential oil. Take a tsp amount of mixture and firm into ball shape. Place the balls on a sheet of wax paper and let it sit undisturbed for 2 - 3 hours. Reshape the balls if needed. Let the balls air dry and harden for 10 days. Store the balls in a closed container to protect from moisture.
Combine all ingredients, except sherbet, in a large punch bowl. Gently stir. Float softened sherbet on top of punch just before serving. Makes about 15 6-ounce servings.
Dice onion and celery. Cleave wings at their joints, and clean (Do not remove skin). Clean and chop liver. After chicken wings and backs are cleaned and cleaved, place in a bowl along with the liver and coat evenly with Mccormick Season All and seasoning salt. In pot put 2 tablespoons oil. Then add onions and celery. Saute until brown. Add lentils, then water to cover. Stir to loosen. . (Lentils will mash away easy when pressed when fully cooked). Add cubes and all other seasonings to the pot, as well as all chicken parts and bring to a boil. Then lower heat and simmer until chicken is fully cooked though. Add rice, cover pot and turn heat to low. At this point you will need to add more water. Water should be 2 and half inches above the level of the rice when tested with wooden spoon. Stir twice then cover and let cook till rice resembles Jambalaya consistency. Or in other words, until rice is cooked but still has a wet texture.
Prepare Ball brand or Kerr brand jars and closures according to instructions. Wash cucumbers and remove 1/16 inch from blossom end. Cut into 1/4 inch slices and measure 10 cups. Combine cucumber slices, onion slices, salt and water in a large bowl. Mix well. Cover and let stand for 2 hours. In a 6- to 8 quart saucepan, combine vinegar and remaining ingredients. Bring to a boil, stirring occasionally. Drain vegetables; rinse; drain again. Add vegetables to vinegar mixture and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place new lids on jars with sealing compound next to glass. Screw bands down evenly and firmly just until a point of resistance is met- fingertip tight. Process 10 minutes in a boiling water canner.
Sort beans and place in a pot with 6 cups water. Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour. Drain and rinse beans, and cover with 6 cups water. Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy. Drain beans and retain cooking liquid. Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin. Cook until thoroughly done, breaking up any lumps as you cook. Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender. Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking). Season beans to taste with adobo seasoning or seasoned salt. Stir in cooked beef, tomato paste, and chopped green chilies. Warm tortillas briefly to soften them and make them easier to handle. Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito). Top with about 2 tbsp shredded cheddar. Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even). Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly. Place in plastic wrap, wrapping tightly to help keep its shape. Proceed the same way with remaining burritos. Place wrapped burritos into freezer bags or freezer containers and freeze until needed. To use, remove wrapping from burrito and place on a microwave-safe plate. Microwave 2-3 minutes or until hot, turning halfway through cooking.
In a baking dish, mix together everything except the chicken. Place chicken on top. Sprinkle with additional paprika and pepper if desired. Bake uncovered at 375 for 1 hour.
Toss salad ingredients together in a large salad bowl. Whisk together dressing ingredients and drizzle over salad, tossing lightly again. Serve in small bowls sprinkled with mashed garlic and Parmesan cheese.
Place all marinade ingredients (lemon halves & squeezed juice) in zip lock bag. Shake to mix then add asparagus spears and marinade 1-6 hours. Grill for 10 minutes turning until browned.
Soak overnight raisins and dark rum. Drain raisins, reserving rum. Mix dry ingredients in large bowl. Cut in butter until coarse meal forms. Mix in raisins. Whisk sour cream, egg, vanilla and two tablespoons rum until smooth. Make a well in center of dry ingredients and pour in cream and egg mixture. Fill muffin pans three-fourths full and bake until brown. Bake at 375 degrees 20 minutes.
Heat oven to 450°F. Lightly coat with cooking spray a wire rack large enough to hold chicken in 1 layer; set rack in a jelly roll pan or roasting pan. Mix stuffing and pecans on a piece of waxed paper. Spread flour on another piece of waxed paper. Roll chicken in flour to coat, shaking off excess, then dip in egg white. Press in pecan mixture to coat well. Lightly coat chicken with cooking spray, sprinkle with salt and place on rack. Bake 25 minutes, turning once, or until lightly browned and no longer pink at center.
Place the cauliflower and broccoli in a steamer basket over boiling salted water. Boil until crisp tender, approximately 5 minutes. In a small dish, combine the oyster sauce, water and chili paste; set aside. Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic. Saute for 30 seconds taking care not to allow the garlic to brown. Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli. Toss and stir for approximately 2 minutes. Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute. Remove from heat and stir in green onion. Serve immediately.
Mix all ingredients well- let chill. Use enough milk and ketchup to moisten ingredients for spreading consistency.
Soak the beans overnight in the water, or bring them to a boil, cover them and let them soak for an hour in the boiling water. After soaking, simmer the beans for about an hour, or until they are almost tender. Add the salt, pepper and margarine. Simmer the beans for another half hour or so, cooking until they are tender, but not mushy, and the broth is somewhat thickened.
Peel and dice potatoes. Put potatoes into pot. Fill pot up until it has covered all of the potatoes (no more, no less). Add olive oil, salt, pepper, and parsley. Once it boils, let it sit for 5-10 minutes Drain potatoes and put into mixer with the whisk attachment. Add butter and whip at highest speed. (But be sure that it doesn't go flying everywhere!) Add milk. Mix. Add salt and pepper. Mix. Add parsley. Mix. Serve with gravy! YUM!
CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking soda and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well.
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half. Cook gnocchi according to package directions. Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Coarsely chop tomatoes. Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add curry powder and cook, stirring constantly, 1 minute. Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
Mix cheeses together and set aside. Steam squash and onions for 10 minutes or until tender. Drain. Add 1-3/4 cups of cheeses and all other ingredients (except paprika) together. Pour into a 2-quart casserole dish (9x13x2-inch). Sprinkle remaining cheese on top. Just before baking, sprinkle top with paprika, and bake at 350 degrees for 45 minutes or until slightly browned on top. ***This freezes beautifully. Defrost/thaw before baking. ***.
Arrange chicken in baking dish. Put chopped onion over chicken. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for about 1 hour. Serve.
Make chocolate sauce by combining chocolate and cream in a medium microwave-safe container and microwaving for 1 1/2 minutes Stir then heat for another minute and stir, repeating until smooth. For crepe batter, beat eggs, liquid and oil until combined. Beat in flour until smooth. To cook crepes, heat a crepe pan (or any small, shallow, circular pan) until hot and spray with oil. Add a small amount of batter and swirl so that it evenly covers the entire pan. Cook until golden on one side, then use a spatula to carefully flip over and cook until the other side is also golden. Remove from the pan and set aside. Continue process until you have 10 crepes. To assemble crepes, place strawberry slices to cover one half of a crepe, drizzle with sauce and then fold in half, and then in half again. Repeat with remaining crepes reserving some sauce. To serve, drizzle folded crepes with reserved sauce.
Cut bread in half lengthwise, scoop out insides, leaving 1-inch shell. Drizzle bread with olive oil. Spread lettuce evenly over bottom half. Arrange tuna over lettuce, top with alternating slices of egg and tomato. Separate the slice of onion into rings and arrange them on top. Sprinkle with olives, salt and pepper. Cover with top bread slice, wrap tightly and chill for several hours or overnight.
Cook pasta according to directions while making sauce. In large frying pan, put water, garlic and onion. Add part of vegetable broth if needed, to saute onion for 3 minutes, stirring occasionally. Add mushrooms and spinach and saute 3 more minutes. Add remaining ingredients except cornstarch. Cook over medium heat, stirring occasionally about 12 minutes. Add cornstarch mixture and stir until thickened. Serve over pasta.
Throw together olive oil, lentils, onion, garlic and spices in a slow cooker or cooking pot. Add boiling water, cover and cook until lentils are soft (20-30 minutes on stove, 30 minutes to an hour in slow cooker). Optional: Use a hand blender or masher to mash lentils. Stir in cheese until melted. Serve!
Place lamb in a large container with a cover. In a medium bowl mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary. Pour marinade over lamb cubes, stir thoroughly, and refrigerate,covered, at least 24 hours, stirring occasionally. About 1 hour before serving time, preheat broiler. Drain lamb kebabs, reserving marinade. Thread separate skewers of lamb, onion, green pepper, and mushrooms and place on a broiling tray. Baste vegetables with some of reserved marinade. Broil about 4 inches from heat, turning frequently, as follows: green pepper, about 7 minutes; onions, about 12 minutes; mushrooms, about 3 minutes. Remove skewers and allow to cool slightly, until ingredients and skewers can be handled. Leave broiler on. Remove skewers from ingredients and rethread 4 or 8 skewers (depending on size of skewers) so that each one includes, in alternating pieces, some lamb, onion, green pepper, mushrooms, and tomato. Baste again with any remaining marinade. Return skewers to broiler and, turning frequently, broil until meat is reheated and cooked medium-rare, vegetables are slightly blackened in spots, and tomatoes are very tender but not yet falling off skewers (5 to 7 minutes more). Serve with Rice Pilaf and Pita Bread.
In boiling water dissolve coffee granules in a small measuring cup, set aside to cool. In a medium mixing bowl combine milk, pudding mix and cinnamon. Beat on low speed of hand mixer for about 2 minutes. Fold in coffee, cooled rice and 1 cup of whipped topping. Spoon mixture into serving dishes. Dollop whipped topping onto each serving, dust with Cocoa.
1.) Slightly warm the 3 cups of water and mix in salt and sugar until dissolved. Add raw chicken wings and refrigerate in brine for 2 hours. Strain and add to a pot with melted duck fat. Confit in fat with 1/8-cup salt on stovetop for 45 minutes at 250 degrees. Drain off fat and set aside. 2.) In a saucepot, add canola oil and cook wing tips until browned. Add chicken stock, 1 cup cider vinegar, 1/3 cup honey, garlic, and vadouvan. Reduce by half until syrupy and season with salt and pepper. Strain glaze and add sesame seeds. Set aside. 3.) Warm 1 cup of vinegar with 1/3 cup honey, pickling spices, and season with salt. Strain slightly warm liquid over kohlrabi, radishes, cucumber, and red onion. Let chill in refrigerator for at least one hour. Strain and add fresh herbs, black sesame seed, and dress lightly with olive oil, lemon and salt. 4.) Crisp chicken wings in 400-degree oven until brown and crisp and toss with glaze. Serve with yogurt sauce and salad alongside. 5.) Whisk all Tahini Sauce ingredients together to make the yogurt sauce.
Preheat oven to 450*. Place a Reynolds Hot Bags Foil Bag in a 1 inch deep pan. Mix water and flour; add to bag. Mix cheese and spices; sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken. TO SEAL, double fold open end of bag. TO COOK, leave in pan and place in oven. Bake 55 to 60 minutes in oven. USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.