HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, celery stalks, onion, carrot, peppercorns, allspice, bay leaf and salt in a large saucepan. Cover with water. Bring to a boil; reduce heat; simmer 2 to 3 hours or until chicken is tender. Remove and discard vegetables. Allow chicken to cool in broth. Remove chicken. Skim off excess fat; strain broth. Remove skin and bones from meat. Cut meat into 1" pieces. Melt butter or fat; add flour, stirring until smooth. Gradually stir ini the chicken broth and cook until it's thickened, stirring constantly. Add chicken and remaining ingredients. Simmer 5 minutes. Remove air bubbles. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner. Yield: about 4 pints or 2 quarts. To serve: Brown 1-2 cups mushrooms in butter; add mushrooms to Chicken a la King, if desired. Heat until hot throughout.
Heat oil in a pan and sautee curry powder till fragrant. Add in shallots and sautee till soft. Add in chicken thighs, stock and juice. Add in dried fruit. Bring to a boil, reduce, and simmer till chicken is cooked and tender. Mix cornflour with a little water and use it to thicken the sauce.
Put the first six ingredients into a stockpot and bring to the boil. Add chicken wing pieces and simmer for about 20 minutes. Cool in the liquid. Drain and serve cold drizzled with sesame oil, if desired. Save the sauce to use again (keep refrigerated).
Sautee coconut in butter until toasted, stirring well. Add 1/4 cup pistachios, sauteing a little longer. Add honey and spices and stir. Add milk and coconut milk, stirring slowly. Heat but don't boil. Froth individual servings in blender or espresso machine if desired. CAUTION: Be careful not to put more than one serving at a time in the blender or it may overflow and scald you. Serve garnished with pistachios.
In a large skillet, heat the oil and saute the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and saute for 2 minutes more. Add the greens and saute, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, then add the mint. Make 8 small slits randomly in the lamb and insert the garlic quarters. Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (feta is usually quite salty). NOTE: The stuffing should be completely cooled before being spread on the lamb. Spread the cheese mixture on the lamb, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well covered. Roll and tie the lamb. Rub the lamb all over with the remaining greens. Cover and refrigerate for at least 3 hours, or overnight. Preheat the oven to 450 degrees F. Scrape the greens off the surface of the lamb and reserve. Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably a clay or Pyrex one. Roast for 20 minutes. Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. Add the reserved greens. Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
Place some salt in a plate. Take a tall glass. Invert it over the salt and rotate so that the rim gets coated with the salt. Now add ice cubes to the glass. Add the strawberry crush and the lime juice and a pinch of salt (optional). Top with water. Add the mint leaves (washed) and the lemon slice to the glass. Serve chilled.
In large bowl crumble ground beef and all ingredients. Mix it all up and shape into kabobs. Grill or pan cook.
Combine chickpeas, kidney beans, black beans, corn,onion,. red pepper and celery. Set aside. Mix together basil, vinegar, oil, mustard, garlic. salt and pepper. Pour over bean salad and toss. May add 1 12 tsp hot pepper if desired.
Beat all ingredients together with a fork until light and fluffy. Place on plastic wrap and roll into a log. Twist ends of plastic wrap to"seal" butter inches. Store in freezer, and cut off discs of butter as needed. You can store this in the fridge, but beware it will not last as long if you use fresh ingredients. Try adding chives, rosemary, or tarragon.
With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts. Pour caramel mixture into a 2 cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into the caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an airtight container.
In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in vanilla. Add cereal, stirring until coated. Using lightly-buttered spatula, press into buttered 13x 9-inch pan. Cool and cut into squares.
whisk together cinnamon, honey and orange juice. toss fruit together, reserving blueberries and raspberries. toss sauce with fruit. add blueberries and raspberries last so you don't mush them up. let sit in fridge for at least a half an hour for flavors to develop.
Tempura Batter: Chop chicken into bite size pieces. Sift together dry ingredients. Beat egg slightly and mix with ice water to which a few drops of yellow food coloring have been added. Add flour mixture and stir only until blended. Float ice cubes in batter, dip chicken and fry in deep fryer. Drain on paper towels. Sauce: Combine all ingredients. Bring to boil, simmer 20 minutes, covered. Thicken with cornstarch and water paste. Cover chicken with sauce. Serve over rice.
Preheat oven to 160 Degrees Celsius. Spray and flour a 22cm spring form cake tin. Combine oil, eggs, sugar in a bowl and whisk with electric mixer until thick and pale. Sift flour and spices into bowl, pour in wet ingredients and mix well. Stir in nuts and pears. Pour into cake tin and bake for 1 hour 10 minutes. Dust cake with icing sugar and serve warm.
Preheat the oven to 350°F. Grease a large loaf pan (10x3x3inch). Mix dates, Kahlua, water and orange peel. Let stand and soak while preparing batter. Cream sugar, margarine and egg together until fluffy. Sift flour with baking soda and salt. Add to creamed mixture, alternately, with date mixture. Stir in nuts. Turn into prepared pan. Let stand 5 minutes. Bake for 60 to 70 minutes.
Spray 9x13 pan with cooking spray. Cover bottom with bread, sprinkle with cheeses, bacon and scallions. Beat together eggs through cayenne pepper until foamy. Pour over bread, cheese, bacon and scallion mixture. Cover with foil and bake at 350°F for 20 minutes. Remove foil and sprinkle with parmesan cheese. Bake uncovered for 30 more minutes.
Cream butter and beat in egg yolks. Stir in breadcrumbs, potatoes and salt and pepper. Mix thoroughly. Knead and shape into a long roll. Cut off pieces about the size of a walnut. Flatten each piece in the palm of your hand and place a cube of ham in the middle. Shape into a round dumpling, enclosing meat completely. Cook, uncovered, in simmering soup or stock for 10 minutes. Cover and cook a further 5 minutes. Can be eaten with the soup, or drained and served as a side.
Cut potatoes; toss with garlic, oil and peppers. Sprinkle with a bit of salt and pepper. Cook at 350 for 20 to 30 minutes or until done. When cooked, add balsamic vinegar and basil. Toss and serve immediately. This is WONDERFUL! Try it, you'll love it.
Stir together salt, sugar, and paprika with lemon juice and vinegar until salt and sugar are dissolved. Whisk in sour cream, blending until smooth.
Allow roast to'rest,' unrefrigerated, in shallow roasting pan for half an hour. Preheat oven to 450F. Combine oil, lemon juice, rosemary, garlic, and pepper; mix well. Rub meat with marinade. Place roast in oven for 15 min or until it begins to brown (to sear the meat and seal the juices). Reduce oven temp to 350F. For boneless roast cook 15-18 minutes more per pound. For bone-in roast cook 26-32 minutes more per pound. Using meat thermometer, check for doneness (rare=140 degrees, Med rare=150 degrees, Medium=160 degrees) Remove roast when thermometer shows*5 degrees below* desired temperature. Remove from oven and let rest 10 minutes before carving.
Put first 7 ingredients in bread pan and set for dough cycle. When done, put dough on floured surface Separate dough into about 20 balls. Prepare about 2 pie pans (or any baking pan) by greasing with Pam or butter. Place in pans, rolls can touch a little bit. Mix last butter and garlic and brush or pour over rolls. Sprinkle with Cheese. If machine did not rise the dough, then cover the rolls up and let rise for 45m Bake at 375 for 10-15 mins or until golden. Cut them apart and Enjoy!
Wash potatoes & slice thin but do not peel. Peel onion &slice thin. Use 1/2 of the butter to grease a 3 quart casserole dish. Fill casserole with alternate layers of potatoes and onion and the optional cheese if desired. Sprinkle each layer with salt and pepper. The top layer should be potatoes. Dot remaining butter on top. Sprinkle with paprika. Cover and microwave on high 20 minutes.
Mix the minced meat with the egg, onions and garlic. Add the spices and form mixture into patties. Peel potatoes, grate, and add salt. Roll the potatoes into balls. Each Latke requires two potato balls and a meat cutlet. Flatten the potato balls with a fork or spoon and put a patty of meat between each pair. Fry each potato and meat latke until golden brown on both sides. Serve on lettuce leaves and garnish with cucumber and herbs.
Preheat oven to 400 deg. Mix first 7 ingredients in small bowl. Place steaks on baking sheet, brush on both sides with 1 T. oil. Sprinkle top of each with seasoning. Heat heavy large skillet over high heat until very hot. Add remaining 1 T. oil; swirl to coat. Place steaks seasoning side down in skillet. Cook until very brown on bottom (about 1 min) return steaks, browned side up to baking sheet. Place in oven; bake until done (about 8 min).
Place rum and juices in a cocktail shaker. Fill with ice and shake until frosty. Pour into a large wide-mouthed glass, such as s large daiquiri or martini glass and serve.
Cook sweet potatoes on a cookie sheet in 350-degree oven for 1 hour. Remove skin from sweet potatoes; set aside. Place butter, sugar, Karo, cinnamon and vanilla into mixing bowl; blend with an electric mixer for approximately 2 minutes. Add sweet potatoes; blend an additional 1 minute. Serve immediately.
In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly. Add onions and saute until just tender. Add shrimp and saute until they turn pink. Stir in tomatoes and cook until heated through. Sprinkle with cilantro a side of Jasmine Rice. Note: If adding vegetables I would recommend par boiling them first for 5 minutes and then adding them into the dish when you add the shrimp.
In 9" pie pan stir together flour, 1/4 cup of Parmesan cheese, 1/4 tsp. salt and pepper. Dip cutlets in eggs; lightly coat both sides of cutlets with flour mixture. In 10" skillet, melt butter over medium heat until sizzling; stir in 2 tsp. lemon juice. Place 3 cutlets in melted butter and lemon juice; fry until browned (3 min. on each side). Remove cutlets to serving platter; keep warm. Repeat with remaining cutlets. In same skillet with drippings and brown particles, stir in whipping cream. Add remaining ingredients, except parsley. Cook over medium heat, stirring occasionally, until sauce is slightly thickened and artichokes are heated through (4 to 6 min.). Stir in parsley. Serve over cutlets.
Combine butter, flour and powdered sugar n bowl, mix until crumbly. Press into ungreased 8-inch square pan. Bake 350°F - 8 minutes or until golden brown. Cool in pan on rack. Combine sugar, 2 tbsp flour & baking powder in bowl. Add eggs, lemon juice & rind. Mix well. Pour evenly over baked, cooled crust. Bake 350°F for 25 minutes. Top will puff-up while baking but will fall when cooling. Cool in pan on rack & cut into 2-inch squares. Sprinkle with powdered sugar. Makes 16.
In a medium dry bowl, combine all ingredients making sure to not let any water touch them as it will dissolve the salt. Pour mixture into an airtight container and store in a cool dry place. To use: Just before showering, swirl ingredients together with your fingertips to mix. Clean body completely and just before exiting shower, apply Citrus Salt Body Scrub to body in a firm circular scrubbing motion with hands or a soft washcloth. Rinse off the mixture and pat body dry with a clean towel.
Preheat oven to 350°F. Put the salmon pieces in baking pam, sprayed with PAM. Set aside in a cool place. Cook broccoli in boiling water or in microwave. Drain well and sponge them with paper towel. Combine broccoli, green onion, yogurt and cheddar in a bowl. Add salt and pepper. Mix. Put this mixture on the salmon, then sprinkle with breadcrumbs. Cook in oven 10 to 15 minutes or until the salmon flakes easily with a fork.
Brown pork chops in oil. Mix liquid ingredients together and add to skillet with pork chops. Add pineapple and pecans and cook until sauce begins to thicken a bit.
Cream shortening and sugar with electric mixer. Add eggs one at a time and beat well. Add buttermilk, flavor extracts, baking soda and cream of tarter and blend well. Now by hand with a wooden spoon, add flour 1 cup at a time until the mixture is stiff. Drop from heaping tablespoons onto a lightly greased cookie sheet 2 to 3 inches apart. If not icing you may press on the nuts or sprinkles now (or you can ice or frost and decorate with sprinkles after baking). Bake in a preheated 375F oven, center oven rack, 10 to 13 minutes or until cookie edges are slightly brown and tops look set. DO NOT OVERBAKE. Overbaking cause dry, hard cookies. Carefully remove to rack to cool. Frost or decorate as desired. Notes: recipe may be halved, cookies freeze well, for best baking use an insulated baking sheet as these tend to burn on the bottom. Store airtight.
Select an oven-to-table dish measuring about 10" x 8" x 2" or use an oval gratin dish about 11-12". Preheat the oven to 350°F Top and tail the zucchini and carrots, peel all the vegetables (except zucchini), then grate on the finest disc of the food processor (or grate by hand) and mix together in a bowl. In a very large bowl, whisk the eggs and seasonings until fluffy, then stir. in the oil, meal and breadcrumbs followed by the vegetables. Mix very thoroughly, then pour into the dish and smooth. Bake for 1 to 1-1/4vhours or until a rich golden brown. The kugel reheats well either in a moderate oven or in the microwave.
In a large saucepan combine 3 cups water, turkey neck (and giblets, if using), celery, carrots, onion, garlic, bay leaves, parsley, thyme and peppercorns. Bring to a boil. Reduce the heat and simmer for an hour (I simmer all day and sporadically add pan drippings). Strain and de-fat the broth. Return broth to pan and heat gently. Defat the dripping and add to the stock. Simmer uncovered for 10 minutes. In a small saucepan, melt the butter and add the flour. Stir well and cook until the roux turns a light brown. Whisk the roux into the stock and cook until the gravy thickens. Season with salt and pepper. Serve hot.
Rinse and spin salad greens of your choice and place in salad bowl. Drain salmon and fluff with a fork in a medium mixing bowl. Add crackers and mix well. Add the rest of the ingredients up until and including cayenne pepper sauce. Zest lemon into bowl and mix well and form into 1 inch thick patties. Heat oil on a medium-high burner. Mix mayonnaise, chili sauce, corn, apple, ketchup, and dill in a bowl. Toss coarse salt with salad greens; drizzle with lemon juice and toss again. Drizzle with olive oil and divide on plates. Fry salmon burgers until golden brown. Flip and brown other side; drain briefly on a paper towel. Place burgers on top of salad greens and dollop mayonnaise sauce on top of burgers. Makes about 7 burgers.
Cook pasta according to package directions and drain. Heat oil in heavy skillet over medium-high heat. Add chicken and sprinkle with a few shakes of garlic powder and cook until no longer pink. Combine cream cheese, dressing and milk in separate small sauce pan. Heat on low to medium-low and whisk until smooth. Add cream cheese mixture to chicken and vegetables. Stir well and heat through (about 5 minutes). Serve over pasta.
In a medium saucepan, combine all ingredients. Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam. Yield: 2 cups.
Melt butter in a 13x9-inch baking pan. Wash and dry chicken. Combine next 6 ingredients. Add egg and reserved pineapple juice. Beat until blended. Dip chicken in batter. Shake off excess and roll in coconut. Dip chicken in butter and turn dipped side up in pan. Bake at 350 degrees for 40 minutes. Top with pineapple slices and continue to bake for 20-30 minutes until tender. (A meat thermometer should register 180 degrees).
Combine soup, salsa and cumin in mixing bowl and set aside. Place chicken in 9x9 baking dish. Bake at 350 degrees for 20 minutes. Place artichoke hearts around chicken. Pour soup mixture over chicken. Sprinkle with olives. Bake 25 more minutes at 350 degrees.
Preheat oven to 350 degrees F. In shallow pan, combine bread crumbs, paprika, salt & pepper. Brush sliced side of potato halves with butter, before dipping each into crumb mixture to coat. Place in 13"x9" baking dish & cover. Bake for 60 minutes, or until tender.
Combine butter and cheese: beat until smooth. Combine flour, pepper and paprika. Add to cheese mixture, mixing well. Cut dates in half crosswise; wrap each half with dough. Place on ungreased baking sheets. Batke at 400 degrees for 15 to 18 minutes. Cool on wire racks.
Mix all ingredients together. Batter will be very thick. Press into greased 9 x 13 pan. Bake at 375° for 12 to 15 minutes. Let cool and frost. For frosting: Mix all ingredients together until smooth and frost bars.
Combine egg, ripe banana, sugar, softened butter or margarine, banana extract in a mixing bowl; mix well. Stir in enough flour to make a soft dough. Turn out onto a floured surface; knead lightly a few times. Gently pat dough out and cut out with a biscuit cutter. Place on an ungreased baking sheet and bake at 350 degrees about 15 min-18 minutes.
Preheat oven to 325 degrees F. Heat the oil in a large dutch oven on high until it simmers. Pat lamb shanks dry with paper towels. Season meat with salt and pepper; brown on both sides, in batches, 4 minutes per side. Remote meat to a platter. Reduce heat to low and cook garlic cloves until slightly soft, 10 minutes. Remove garlic to the plate with the meat. Increase heat to high, add the onion, carrot and celery to the pan and cook until soft and golden brown, 8 minutes. Add anchovies and cook for 1 minute. Add red wine and cook until almost completely reduced. Add chicken stock, tomatoes and thyme. Bring to a boil; season with salt and pepper. Return the meat, accumulated juices and the garlic cloves. Cover and transfer to the oven. Cook until meat is tender, 1-1/2 to 2 hours. Remove meat to a bowl; tent with foil. Strain sauce through a mesh strainer and return liquid to the dutch oven. Cook over high heat until slightly reduced, 10 minutes. Season to taste with honey, salt, and pepper, and stir in the parsley.
In a small saucepan melt butter with salt. Add the brown sugar; whisk until combined and thickened (about 2 minutes). Whisk in the whipping cream, until thoroughly blended (2 more minutes). Mix in vanilla (if using) until combined. NOTE; this sauce will thicken up more when refrigerated.
In a bowl set over a pot of lightly simmering water, warm & partially melt the chocolate, then remove from heat & stir to melt completely. In another bowl, beat together the cream cheese, sugar & vanilla until smooth. Add the chocolate to this mixture & combine thoroughly, before adding the sour cream & blending completely. In a 3rd mixing bowl, whip the heavy cream until firm, then gently fold it into the chocolate filling. Place the banana slices evenly over the crust, then carefully pour the chocolate filling over the bananas, before chilling the pie for at least 2 hours. Although it's optional, the pie looks great when sprinkled with grated or shaved dark chocolate before serving.
Place warm water in a mixer bowl; stir in sugar. sprinkle yeast over the water and stir. Add the melted Crisco. In another bowl mix together the flour, dry milk and salt; add to the yeast mixture; beat well. Let dough sit for awhile, then roll and cut. Put in greased pan and let rise until double in size. Bake at 450 until light brown. Brush tops with butter. NOTE: This dough can be used to make rolls, buns, loaf bread, cinnamon rolls or doughnuts.
Preheat the deep fryer to 375 degrees F. Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko. In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt.
Heat oven to 400 degrees F. Lightly grease pie plate. Sprinkle bacon, tomatoes, and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and tests done, 30 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any leftover pie.
Snap off the ends of the asparagus and rinse. Place into a large pan and pour in enough water to almost cover. Cover, with the lid vented. Place over medium heat until the water begins to boil. Close the lid completely and turn down the heat. Steam for 2-5 minutes, until bright green and tender-crisp. Take off the heat and drain. Open the package of phyllo dough and lay onto a flat surface. Cover with plastic wrap and place a damp paper towel or wash cloth on top. Pulse the walnuts in a food processor until coarsely chopped. Heat the oil in a small sauce pan over medium heat for 3 minutes, until hot. Preheat the oven to 375 and grease a baking sheet. Take a sheet of phyllo dough and brush with oil. Place another sheet on top and brush again. Make it 3-4 layers thick. Take 3-4 asparagus stalks and stack them in a pyramid at the end of the phyllo dough that is closest to you. Sprinkle with walnuts, and a bit of the pepper, salt, garlic powder and tarragon. Begin to roll it all up in the dough. Stop after every rollover and brush the dough with more oil, and close the ends up as you roll. It should resemble a large egg roll. Seal up the end of the sheets with oil and place on the greased pan. Brush the top with oil so it doesn't dry out. Repeat this with the dough and asparagus until it is all used up. Bake for 15-20 minutes, until golden brown. Let cool for a few minutes and slice diagonally into thirds. Serve over a salad, or arranged on a platter as an appetizer.