HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients and whisk well to make marinade. Combine last 4 ingredients and whisk to make chicken seasoning. Prepare grill for direct/indirect grilling. Season chicken on both sides. Sear chicken over direct heat, then cook indirect to approx 145°F internal temp (slightly underdone). Remove chicken from heat and cool until cool enough to handle. Cut chicken into large bite size chunks (i.e. a breast will usually make 3 or 4 chunks, a thigh makes 2, etc.). Place pieces cut side down in baking dish.Use a dish of such dimensions as to keep the pieces standing up against each other. Pour marinade evenly over chicken and let marinade 30 minute. Meanwhile, preheat oven (or gas grill) to 375°F, then bake 40 minutes. Serve on a platter and spoon half of juices/marinade over the top. Remaining juices may be served on the side in ramekins, or bowl to be passed. Note: You may substitute Caventer's Greek seasoning for the last 4 ingredients. We do.
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally, Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt,. Preheat oven to 375 degrees F (190 degrees C),. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving,.
Bring rice, water and salt to a boil. Simmer 20 minutes or until rice is tender. Add milk, cream and sugar. Over medium high heat slowly bring to a boil. Reduce heat to low. Cook for 55 minutes or until a pudding consistency. Add Rose Water and cardamom. Cook over low heat 10 minutes. Serve warm or cold.
Preheat oven to 400°; grease a 12-cup muffin tin. In a mixing bowl, combine carrots and cornmeal. In a saucepan over med-high heat, bring milk to a boil; add to carrot mixture. Cool to room temperature; add in eggs and oil, mix to combine. In another bowl, combine flour, baking powder, and salt; add to carrot mixture; stir just until blended. Spoon batter into prepared muffin tin, dividing evenly. Bake for 20 minutes.
Preheat oven to 350°. Grease and flour 9 or 10-inch tube pan, or 3 9-inch layer cake pans. Set aside. Sift together flour, sugar, baking soda, salt, and ground cinnamon into a large bowl. Add bananas, nuts, oil, eggs, vanilla, and pineapple, stirring by hand (do not use electric mixer). Pour batter into prepared tube pan and bake for 70 minutes, or layer pans for 25-30 minutes. Let cool in pans for 10 minutes, then remove from pans and cool completely on wrack. While cake is cooling, mix cream cheese and butter until combined. Stir in vanilla. Gradually add powdered sugar, alternating with milk, until desired consistency is reached. Frost on cooled cake.
Blend 1/4 C soy milk and pudding mix and let stand 3 minutes. Add remaining ingredients and blend well. Pour through strainer into glasses, sprinkle generously with nutmeg, and serve.
Peel the potatoes and take off the outside skin of the onions. Cut both onions andpotatoes in slices 1 cm wide. and start place them into the pan in lays. Potatoes - onions - fish, salt and pepper,potatoes - onions - fish, salt and pepper, olive oil (1 tea cup) and water until cover the fish. Put it in fire and take it off when you taste the potatoes and are well done and soft. Take it off the fire and pure it with the juice of the 3 lemons. Shake the pot to allow lemon juice goes everywhere and the soup is ready to serve. Can be served hot, warm or cold.
Separate the egg whites into a small deep bowl, and the egg yolks into a medium bowl. Add Splenda, almond extract, vodka, food coloring and a pinch of salt to the yolks; whisk to combine. Add diced strawberries to yolks and whisk again. With an electric beater, whip egg whites to stiff peaks. Fold egg whites into yolk mixture in 2 additions. With an electric beater, whip heavy whipping cream to stiff peaks. Fold whipped cream into yolk mixture in 2 additions. Divide mousse between 4 8-oz. ramekins or serving dishes and freeze for 2-4 hours. For ease of handling, place dishes in a baking pan (an 8 x 8 pan holds 4 ramekins) before transferring to freezer. If mousse has been in the freezer for more than 4 hours, let sit at room temperature 30 minutes before serving. Contains about 4. 5 Net Carbs per serving.
In a large mixing bowl beat together vanilla pudding mix and milk for 2-3 minutes until it begins to thicken. Blend in the sweetened condensed milk and mix until smooth. Stir in vanilla extract and fold in the thawed Cool Whip. In a 13x9x2 glass dish layer the bottom with Nilla wafers, add a layer of sliced bananas over top of wafers. Pour enough pudding mixture over top of the first layer of wafers and bananas to cover,leaving some pudding for more layers. Repeat layers of wafers,bananas and pudding. End with a few wafers on top. Cover and chill in refrigerator for several hours.
Season the meat with salt and pepper, layer it into the slow cooker. Mix the remaining ingredients and pour over the meat. Cook on low for 7-8 hours. Serve with noodles or mashed potatoes.
Sift flour and salt in a bowl; rub in butter until mix resembles bread crumbs. Add milk, mix to a soft dough, and turn onto floured surface; knead lightly. Roll out to 5mm (1/4 inch) thickness and cut into rounds with a 9cm (3 inch) cutter. Brush with melted butter; fold in half. Sprinkle tops with combined sugar and cinnamon. Place, sugar side up, on lightly greased tray. Bake in hot oven 10-15 minutes.
Remove 1 tub of lemonade from container, reserving remaining tubs for other uses. Combine lemonade mix, water, and peach nectar in a pitcher. Cover and chill at least 1 hour. Serve over ice.
Combine potatoes and carrots in a large pot and fill with cold water. Bring to a boil and cook 5 minutes. Add garlic and reduce heat to simmer until potatoes and carrots are tender, about 35 minutes. Drain and keep 1 cup of the cooking liquid. Mash the potatoes and carrots with a hand masher. Combine chicken broth and butter in a small pan; heat over medium heat until the butter melts. Slowly stir broth mixture into the mashed potatoes and carrots. If nacessary, add the reserved cooking liquid until the potatoes reach the desired thickness. Server while hot.
Take the cream cheese and roll into a log. Then wrap in the foil it came in and freeze while you assemble the rest of the ingredients for the muffins. Combine eggs, oil, sugar and pumpkin and beat well. Add dry ingredients(except cream cheese and pecans) to the above mixture and mix well. Pour into greased or paper lined cupcake pan to fill about 1/2 way full. Take the cream cheese out of the freezer and slice into 12 equal portions. Place a slice into each cupcake and press down under the batter. Sprinkle each cupcake with chopped pecans (if using). Bake at 350 degrees for about 20-25 minutes. Allow to completely cool before freezing.
In a 5-quart dutch oven or 12-inch skillet over medium heat, cook bacon until browned. Add cabbage, onion, salt; stir to coat cabbage evenly with bacon fat. Add water and reduce heat to medium-low; cover and cook 30 minutes, stirring occasionally, until cabbage is tender and lightly browned.
Preheat oven to 350F; generously grease a 9-inch springform pan and set aside. You can also use a Bundt pan, but make sure it is WELL greased. In a mixing bowl, combine flour, cinnamon, baking soda and salt; stir well and set aside. In a large mixing bowl, combine corn oil, sugar, beaten eggs and carrots; mix well. Add flour mixture and stir with a wooden spoon until smooth. Pour batter into prepared pan and bake in preheated oven until moist, but firm to the touch; about one hour. Cool in the pan, the remove from pan and dust with the icing sugar.
Shake and strain all ingredients into a chilled martini glass. Garnish with a lemon twist.
Make Crust: Mix together graham cracker crumbs, melted butter and honey. Press crumb mixture into bottom of 9"x13" pan. Filling: Beat butter, cream cheese and icing sugar together until fluffy. Spread over crust. Jello: Sprinkle 2 packages of gelatin over 1/4 c cold water. Let sit until softened. Stir in 1 c boiling water until gelatin is dissolved. Stir in 1 c grape juice concentrate. Add 4 c frozen blueberries. Spread as a layer over cream cheese. Put in fridge until set. Whip cream and spread over jello fruit layer.
Melt butter in a heavy Dutch oven and add potatoes, onion, and carrot. Saute for a minute, then add 2 quarts water. Bring to a boil, add salt, and cook until vegetables are tender, about half an hour. Add spinach and cook a minute or two, until wilted. Puree in a blender or food processor or use an immersion blender. The consistency should be mealy, not quite smooth. Return to Dutch oven. Thin with water or milk if too thick. Stir in yogurt. Garnish with freshly ground black pepper.
Place fish, lime juice and salt in a bowl. Marinate while you continue. Heat the olive oil in a large fry pan and add the onion and garlic. Cook until the onion is softened. Add the marinated fish, tomato paste, water and simmer for about 10 minutes over medium heat, and the fish is cooked through. Mix in the coconut milk, pepper sauce, parsley and simmer for another 5 minutes. This is good as a soup or served over white rice. You can also add shrimp, mussels, etc.
Slice the sweet potatoes thinly, approximately 1/4-1/2 inch thick. Melt butter in a large hot frying pan over medium-high heat, then places slices in the pan in a single layer. Sprinkle with salt. Fry the potatoes until lightly browned on one side, then flip over each slice. You'll need to watch them carefully and move the slices in the hottest part of the pan to the edges so that they all get browned. Adjust the heat down to medium if needed to keep them from browning too quickly. Total browning time took me about 5-7 minutes. When both sides are lightly browned, sprinkle brown sugar and cinnamon across the top. Wait 1-2 minutes and then toss the potatoes until the brown sugar is caramelized (approx 1 more minute). Remove from pan and serve immediately.
Thaw bread dough according to package directions. On a lightly floured surace, roll out the dough into a 8 x 16 inch rectangle. Spread with mustard. Evenly distribute ham and swiss cheese on dough, leaving 1 inch border. sprinkle with green onion and parsley flakes. Roll up tightly, starting with the 16 inch side. Pinch seam to seal. Pinch ends and tuck under loaf. Placed on greased baking sheet, seam side down. Place three to four cuts in the top of the loaf to allow steam to escape. cover and let rise at room temperature until double in size. (approxiamtly 30-35 minutes). Remove cover and bake in preheated 375 oven for 30-35 minutes or until golden brown. Let set 10 minutes before slicing.
To Make Dressing: Process all ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving. Just Before Serving: Place a handful of greens on each salad plate. Slice the peach and the nectarine, arrange slices on each salad. Sprinkle with the raspberries and the chopped lemon verbena. Drizzle each salad with honey lemon dressing, and garnish with fresh lemon verbena, lemon balm or mint leaves.
Place the sliced chorizo evenly into a large pan and bring it up to moderate to high heat. You shouldn't need any oil for this dish as the chorizo will provide plenty of it. Cook the chorizo until the oil has been released and the pieces have started to crisp up, which should take around 5 to 6 minutes. Set aside the chorizo on a side dish, retaining the oil in the pan. Add the garlic, onions and chilli flakes and continue to cook until the onion is translucent, another 5 minutes or so (omit the chilli flakes if you prefer it less spicy). Add the potatoes and the cooked chorizo and cook for a further 1 minute. Add the stock and bring to the boil. Cover and simmer for 6-8 minutes. Add and stir in the cabbage. Cover and simmer for a further 10 to 12 minutes until the potatoes are falling apart. Season with salt and pepper and serve in a deep bowl.
Bring milk to a boil in a heavy bottomed stock pot, stirring frequently. As soon as the milk starts boiling (around 212F), remove from heat. Stir in yogurt. Add 1/2 tbsp lemon juice and stir. Add more as required until the milk curdles and separates from the whey. Place a cheese cloth in the bottom of a large bowl or in the bottom of a strainer. Pour the curdled milk into the cloth. Bring the sides of the cloth together and tie it. Wash it in running water to remove any lemon flavor. Hang the bundle over a bowl. Gentle squeeze to remove any excess water. Leave for 20 minutes. After 20 minutes have passed, shape the bundle into the shape you would like your paneer to be (but don't remove it from the cheese cloth!). Place the shaped bundle in a shallow pan and place a heavy object on top of it. Let rest for 30 minutes. After 30 minutes, unwrap the cloth and enjoy! The paneer may be kept in the refrigerator in a zip-lock bag for up to one week or frozen for longer.
Combine ingredients in a 6 quart slow cooker. Cook on high for 1 hour. Stir, reduce heat to low and cook 7 - 9 hours. Remove chicken from the pot, cool slightly. Chop chicken into bite-sized pieces; return to pot.
Preheat over to 350°F. Grease a standard 9 by 13 glass backing pan (or whatever you find as equivalent). Pound chicken breasts to about 1/4 inch thick. Pounding between sheets of plastic wrap keeps the bits off your walls :-). Divide filling ingredients into quarters. Spread one quarter of the pesto on inside, rougher surface of a chicken breast. Evenly sprinkle one quarter of the olives and cheese onto the pesto covered chicken breast. Roll up the chicken breast and then roll in the corn meal to coat. Place roll-up in the greased glass baking pan, seam down. Do the same to the other 3 breasts. Optionally spray tops with non-stick spray to attain browner crusts. Bake for 35-45 minutes, or until center of each breast is done. Can serve as is immediately, or with a cheese sauce.
Place all ingredients in one of the Ziploc bags, close and put it in the next Ziploc bag. Give everyone a turn at squishing the bags to mix. Mix until smooth. Make sure the cream cheese and butter are at room temperature before mixing starts. After mixing is completed, cut the corner off the bag and press a thin fudge line from the bag. Apply as decoration for cupcakes, cookies etc. Press any extra fudge out on a flat plate to enjoy later.
In a large wok style pan place the oil, curry, garam masala, hot curry (if using) cinnamon and cumin. Over a low flame, heat spices 1 to 2 minutes, to allow the flavors to blend (don't allow mixture to smoke). Add onions and saute over low flame until the onions are translucent (about 5 to 8 minutes). Remove onions from pan with a slotted spoon and set aside. Add sliced chicken and garlic to the pan, along with salt & pepper to taste. Saute chicken 5 to 7 minutes. Mix in the reserved onions, chicken broth and the chopped tomatoes with juice. Bring to a low simmer and cook, uncovered 10 to 12 minutes, or until sauce is slightly reduced and thickens. Serve along side Basmati rice and fresh naan.
Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover. Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible. Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.
Preheat oven to 350 degrees. Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour. Heat 1 tablespoon olive oil in large pot,and the chopped onion and saute 5 minutes. Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt. Simmer 30 minutes, until apple is very soft. Puree in food processor. Garnish with sour cream if desired.
Cream sugar and softened butter together, then add the egg and molasses. Combine sifted flour, baking soda, salt and all of the spices together with fork or whisk in a separate mixing bowl. Combine dry ingredients into the wet ingredients, roll into balls and then roll in sugar. Bake at 350F for 12 - 15 minutes then sprinkle the tops lightly with sugar. Note: Chilling dough between batches helps.
In a medium sided bowl, beat together the egg, egg white, and 2 Tbs of the sugar. In a medium sized saucepan, combine the milk, the remaining 2 Tbs sugar, orange rind, and salt and bring to a simmer over moderate heat. Slowly pour the warmed milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over moderate heat, stirring constantly for 4 minutes or until thickened. Add the couscous and cook, stirring constantly, 6 minutes more. Remove from the heat, cover and let stand for 6 minutes or until the couscous is tender. Stir in the raisins, nuts and vanilla. Serve warm or at room temperature.
Pre-heat oven to 400° degrees (set oven rack to lowest position). Lightly grease a cookie sheet. Whisk together Egg Beaters and garlic and let stand while you prepare the chicken. Mix together spices and breadcrumbs in a medium bowl. Wash and trim chicken breasts. Dip chicken in egg. Dredge chicken pieces in crumb mixture, coating well. Shake off excess breading and place on baking sheet. Bake uncovered for about 30-35 minutes or until the chicken is cooked through.
In a food processor or blender, pulse peppercorns until coarsely cracked. Add mango, basil, thyme, mint, chives, vinegar and honey; blend well. Add oil, 1 teaspoon at a time until the mixture thickens and emulsifies. Season with salt and pepper.
In mixer, put in oil, sugar, eggs; mix. Sift together the flour, cinnamon, baking soda and salt. Add to the oil mixture and mix well. Chop the apples and walnuts. Stir in the apples and walnuts. Bake at 350° about 80 minutes. Sauce: Cook the brown sugar, butter and pinch of salt on top of stove until thick. Pour over cooled cake.
Rub the oil all over the cut potatoes. Sprinkle generously with the Northwoods Fire Spice Mixture. Wrap in foil and bake in a 400F oven for 1 hour.
In a bowl, mix all ingredients together. Turn into a mold; freeze. Remove from freezer, unmold, let stand 5-10 minutes before serving.
Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later. Place tea ball in hot water and steep for 10 minutes. Drink as a hot tea.
Steam broccoli. Meanwhile, make sauce by combining remaining ingredients in the top of a double boiler and cooking over hot water just until warm. To serve, drizzle sauce over steamed broccoli and sprinkle with paprika.
Make sure the bottom of your oven is clean before you start. Preheat your oven to 450°F. Beat cheese and sugars together for 4 minutes on med high speed, scraping down the inside of the bowl a few times. Add the eggs 2 at a time mixing for 30 seconds between additions. Scrap down the inside of the bowl a few times while adding the eggs. Now add the spices and the pumpkin. Cover the spices with the pumpkin so when you start the mixer they don't fly out! Mix on low speed for 1 minute scraping down the inside of the bowl half way through. Pour into pie shells then put in the oven and bake for 5 minutes. After baking for 5 minutes turn down the oven without opening the door to 235°F. Bake for 60 minutes more then turn off oven and open door leaving the pies inside for 30 minutes to cool. Remove from oven to cool completely. Enjoy.
Steam or boil broccoli until tender, about 8 minutes and drain. In a small saucepan, melt butter over medium low heat and add garlic. Remove from heat and let steep for about 5 minutes. Remove garlic, if desired, then stir in almonds and place over low heat again. Add lemon juice and zest and pour over hot broccoli.
Preheat oven to 350*. For cinnamon rolls, unroll crescent dough into 1 large rectangle. Press perforations together with fingers to seal. Spread softened butter evenly over dough. In small bowl, combine sugar and cinnamon; sprinkle this evenly over dough. Top with raisins, if desired. Starting at longest side, roll up jellyroll style. Press edges together to seal. Cut crosswise into 20 slices. Place slices, cut-side down, in greased 8 inch round cake pan. Bake 20-25 minutes or until golden brown. Cool 5-10 minutes. For glaze, stir together the powdered sugar and milk in a small bowl until smooth. Drizzle over warm rolls.
Preheat oven to 350°F Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese. In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese. Bake for about 40 minutes or until filling is puffed and set and a knife inserted in the center comes out clean. Let rest for 10 minutes before serving. COOKING TIP: You can use fresh asparagus and blanch for 2 minutes in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw. Choose medium-thick spears for the best results. FOR THE ADVENTUROUS: add 2 oz of smoked salmon, chopped or 1/2 cup chopped cooked shrimp or crab with the asparagus.
In a covered large sauce pan, cook carrots with salt in a small amount of boiling water for about 3 minutes or until crip-tender, drain. Pack carrots into three sterilized 8 oz jars. Divide fresh ginger between the jars, place one whole allspice in each jar. In small sauce pan, combine water, vinegar, sugar, cloves and peppercorns. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Poor hot vinegar mixture over carrots. Wipe rims, add lids and store in fridge up to 3 months.
Combine all ingredients except cheese and tuna in a medium sauce pan. Cover with lid and bring to a boil. Turn down heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and add cheese and tuna. Enjoy!
Chop all vegetables into cube-like pieces. Shred or crumble the feta over top. For an authentic Czech meal, serve with a goulash and potato pancakes.
Cook broccoli until tender, drain. Chop broccoli. Add garlic powder and pepper. Prepare stove top stuffing according to package. Mix broccoli,soup and cheese together. Put in a 9x13 casserole. Layer prepared stuffing mix over top. Bake at 350* for 30 minutes or until bubbly.
Blend all the ingredients together and shape into 30 one-inch balls. If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up. Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder. Store in an airtight container for at least one week before sampling. I have also successfully stored them in the refrigerator and in the freezer.