HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat oven to 180°C. Place one of the garlic head halves and half of the lemon slices in a large heat-proof baking dish. Place the cardamom pods, cumin seeds, and cloves in a mortar and pestle and lightly crush (just enough that their aromas are released); scatter these in the baking dish. Gently loosen the skin (from the bottom, not neck, end) of the chicken and place lemon slices over the breasts (you should be able to get 2-4 slices over each breast). Put the remaining lemon slices and the other garlic half inside the chicken. Place the chicken BREAST SIDE DOWN in the baking dish. Rub or brush the olive oil over the chicken and salt and pepper as desired. In a small saucepan on the stove top, heat the water to boiling and dissolve the bouillon cube in it. Take 2 TBS of this broth and add to the baking dish. Place the dish in the oven and bake for 1 hour. Remove the dish from the oven, turn the chicken over, baste with pan juices, and return to oven, baking one hour more until the chicken is done (when the thickest part of the leg is pricked, the juices will run clear). Remove the chicken to a cutting board, and pour any pan juices through a strainer into the saucepan with the remaining chicken bouillon. Heat this mixture to boiling, and as it boils stir the flour briskly in; boil for 2 minutes or until thickened. Pour the sauce into a serving bowl (if your flour clumped, just strain it as you pour into serving bowl). Remove the lemon slices and garlic from the chicken; carve as usual. Serve, passing sauce.
Preheat oven to 375. Mix oil and garlic. Arrange chicken and potatoes in a shallow roasting pan. Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste. Bake 25 minutes. Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste. Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned. Sprinkle scallions and red pepper over chicken. Bake 5 more minutes. Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,. Serve hot. Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.
Saute garlic, onion and shallot in melted butter along with salt, pepper, thyme, celery seed, rosemary and bay leaves until translucent. Add shrimp and cook 2-3 minutes as they turn pink. Pour in beer, add worchestireshire, hot sauce and cajun spices. Cook 2-3 minutes more until completely pink.
Preheat oven to 350 degrees. Boil macaroni, drain, and set aside in a 8"x8" pan. Melt hard goat cheese and butter in a pan. Add goat milk, garlic, salt, pepper, and dill. Fold in chunks of soft goat cheese until creamy. Pour sauce over macaroni. Bake uncovered for 25-30 minutes until top is lightly golden.
Cook noodles according to package directions; drain; set aside. If you are using fresh broccoli, you can add it to your noodles for the last five minutes of cooking. Combine noodles, broccoli, olives, and all other ingredients in a large bowl. Pour into a 13 X 9 inch baking dish. Top with parmesan cheese if desired. Bake uncovered @ 350F for 30-45 minutes until bubbly in the middle.
Cream sugar and butter well. Mix dates with boiling water. Sift dry ingredients together. Stir all 3 mixes as well as nuts together until just mixed. Bake in medium size baking pan (sprayed) for about 45 minutes at 350. Syrup: Boil sugar and water together over low heat for 10 minutes. Remove from heat; add brandy, butter and vanilla and pour over hot tart.
Marinate chicken in Italian dressing. (At least 1/2 hour but longer adds more flavor). Grill chicken until done. Cut chicken into thin slices. Spread hummus on wrap. Place lettuce, tomato slices and sliced chicken on top of hummus. Roll up the wrap.
1. Heat oil and crackle jeera. I use coconut oil as it gives a very distinctive taste and aroma to the whole dish. 2. Then add the curry leaves and slit green chillies and fry them for couple of seconds. 3. Add the cut bottle gourd. Add salt and turmeric to it and give it a good mix. 4. Now pour the milk and little bit of water to adjust the consistency of the gravy and boil the bottle gourd in it until it gets cooked. 5. Mix it occasionally while the vegetable is getting cooked and the milk gravy thickens. Serve it with rice and add a dash of more coconut oil on top of the gravy for that extra richness.
For the marinade: Combine all ingredients and whisk together. Pour over the chicken thighs in a large ziplock bag and refrigerate at least 1 hour or up to overnight. Heat the grill. Oil the grill grates. When the grill is ready, place on the chicken thighs, keeping an even layer of marinade, if possible, which will provide caramelization. Grill about 2 minutes, then turn 45 degrees to get grill marks. Grill another 2 min before flipping, then repeat on the other side. This should take about 8 minutes and the thighs should be bare char marks and perfectly cooked through on the inside. About 3 minutes before the thighs are finshed, place the prepared green onions on the grill. Allow the thighs to rest for about 10 minutes then slice against the grain. To build a wrap, open a lettuce leaf. Place in a bit of chicken, fresh cilantro, grilled green onions and top it off with a generous amount of Sriracha.
Place feta in a bowl and mash well. Add the rest of the ingredients and mix together thoroughly or alternatively place all ingredients in a food processor and whirr on slow speed until smooth. Serve with crackers or slices of fresh country bread.
Rip lettuce into bite size pieces. Mix all ingredients in with lettuce and coat with dressing.
pound strips of top round thin, lay flat. spread a layer of dijon mustard on to round steak strip, top with bacon slice, top with chopped onions. roll vertically, narrow side first, and tie with twine or close with 2 toothpicks repeat with remaining slices. brown beef in 2 batches, on both sides, in oil, removing to a plate. add 1 can beef broth, return beef and juices to pan. cover, lower to simmer for 1 hour. you can thicken gravy w/flour if desired.
Heat oven to 350. Spray muffin tins with cooking spray. Cream margarine and sugar. Add applesauce and eggs. Combine dry ingredients and add to creamed mixture. Mix well Add cinnamon chips and pecans. Fill muffin cups 2/3 full. Bake 18-22 mins. Cool 10 mins in pans and remove to wire rack.
Preheat the oven to 350°F. Pour almond butter into bowl, add sugar. Add the egg, baking soda, maple syrup, almond extract and salt. Mix until well blended. Add the nuts. (I like to use a combination of sliced almonds and chopped macadamia nuts.). Add the chocolate chips. Roll the dough into balls and space them out on a buttered cookie sheet. (I prefer to use non-stick cookies sheets.). Bake in the oven for 10 minutes, longer if needed. Enjoy!
Preheat oven to 400°F. Sift dry ingredients together. Beat egg slightly. Combine egg, milk, pumpkin, and oil. Add wet ingredients to dry mixture all at once and stir until they are combined. Batter should be lumpy. Fold in raisins. Fill greased muffin cups two-thirds full. Note: Thanks to a recent review by Kasha, please note that this recipe does not work well with paper cups as it may stick to them. Bake 20 to 25 minutes at 400° degrees.
Heat oven to 350°F. Spray 10" springform pan with non-stick spray. Cut strips of parchment or wax paper to line edges of pan (this will make removal of any cheesecake easier). Mix Parmesan and bread crumbs with just enough butter to hold together when squeezed in your hand (you shouldn't need the whole 1/2 cup). Press into the bottom of springform. Pulse onion and peppers in food processor till finely chopped. Spray frying pan with non-stick spray and saute onion and peppers with garlic till tender, but not brown. Let cool. Pulse cream cheese in food processor till smooth. Add eggs one at a time (stopping occasionally to scrape down sides of bowl) and process till smooth. Add Worcestershire, Tabasco, and salt and pepper and process till throughly mixed. Add cooked pepper, onion, garlic mixture and pulse until incorporated. FOLD in cheese and salmon and pour over crust smoothing top with the back of a spoon. Bake for 35-45 minutes (times vary depending on oven). Allow cake to cool to room temp then refrigerate (best after a day or two in the frig). Top with sour cream and garnish with capers or chives if so desired. Serve by itself or with slices of bread and crackers for spreading.
Chop broccoli florets and stalk into bite size pieces. Cook broccoli just until tender. Do not overcook. Drain and set aside. Sautee chopped onion in the 1/4 cup butter until tender; set aside. In a large saucepan or soup pot prepare a white sauce; melt the 1/2 cup butter over medium heat, then stir in flour until well blended. Gradually stir in milk, chicken broth, and salt. Stir constantly until mixture reaches a boil. Cook 1 to 2 minutes until thickened. Add broccoli and onion. Stir in cheese. Cook briefly over medium heat. Avoid bringing to a boil. Stir in pepper and nutmeg. Serve immediately or keep warm over low heat.
Reserve 3 tablespoons of soften cream cheese, leave at room temperature. Stir 3 oz diced apricots, mayonnaise, and Tabasco into remaining cream cheese. Lay 4 salami slices on a clean board. Spread a heaped teaspoon of cheese mixture on each slice, making sure it is spread right to the edge. Place second salami slice on top and spread as above. Repeat with one more slice and top with the fourth slice. Place on a flat plate, cover with plastic wrap, and refrigerate for 2 hours. Take the extra 4 3/4 oz of very finely chopped apricots and spread on wax paper in a 1/2 inch-wide strip. Lightly spread reserved cream cheese around the sides of the salami stacks. Roll the sides of the stacks over the chopped apricots, pressing well. Cover and refrigerate. To serve, cut each stack into 6 triangles. Place a toothpick in center of each and arrange on platter.
Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups. Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now. Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each. Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.
Preheat oven to 350 degrees and place parchment paper on a large cookie sheet. Sift flours,baking powder,sugar and cinnamon. Add nuts and resift. Cut in margarine with finger tips until well blended. Make a well in center. Warm honey slightly. Put eggs and warmed honey into dry ingredients and knead into a smooth ball. Dough should be firm and manageable: if it is too soft and sticky, add a little more flour. Divide dough and form into 2 oblong loaves about 1 1/2 inches high and thick. Place both loaves on the prepared pan about 4 inches apart. Brush top and sides with reserved egg white. Bake at 350 degrees for 30 minutes. Do not turn oven off. Remove from oven,slice in 1/2 inch pieces, place all pieces on one side back on the cookie sheet and return to oven for 10 minutes. Remove from oven, turn over all pieces to the other side and return to oven for another 10 minutes. Turn off oven, transfer all biscotti to a wire cooling rack and let cool for 30 minutes. Store in air-tight container or freezer bags. They will stay fresh for weeks.
Line a strainer with a paper coffee filter. Suspend strainer over a bowl. Spoon yogurt into filter. Cover and refrigerate at least four hours. Discard strained liquid (or use in cooking). Combine yogurt and herbs. Mix well. Add salt and pepper to taste ( I like lots!). Serve with chips or veggies.
Place all ingredients except onions into sauce pot over medium high heat. Bring just to a boil while stirring often. While cider is coming to a boil, peel onions and slice into rings. Separate each ring. When mixture comes to a boil remove from heat and add in onions. Stir and allow to sit for five minutes,or until onions have wilted down into vinegar some. Stir again and let sit for another five minutes. Place in container, cover, and refrigerate until well chilled and ready to serve. Serve as a side relish or a topping on pinto beans, cornbread, etc.
Preheat oven to 325 degrees F. Coat a 2 1/2-quart casserole with cooking spray. In a medium bowl, combine milk and oil. Gradually stir in flour, baking powder, and salt. Mix well into a dough consistency and set aside. Place chicken breasts in bottom of casserole. Cover chicken with onion, celery, and carrots. Evenly sprinkle sage and pepper over vegetables; pour broth over dish. Using the dough mixture, form 2-inch balls and drop into casserole. Cover tightly and bake for 1 1/2 hours.
Preheat oven to 200 degrees Celsius. Bring large saucepan of water to the boil and add the farro. Boil until tender, (about 25 minutes) drain well and place in a large salad bowl. Heat frying pan over a moderate heat and add the oil, garlic and chicken. Brown the chicken, then place in an oven proof dish with the hot oil and garlic and roast for about 20 minutes until cooked. Remove from oven, take the chicken out of the dish and slice across the grain of the meat. Add to the farro. Put the remaining ingredients into the salad bowl and mix carefully. Taste, season and mix again. Enjoy.
Butter a 9 inch springform pan. Line with wax paper. Butter again. Sift flour and baking soda. Combine eggs, mincemeat, sweetened condensed milk, chopped walnuts and candied fruit. Fold in dry ingredients. Pour into pan. Bake in 300°F oven for 2 hours, until center springs back and top is golden. Cool thoroughly. Turn out and remove wax paper. Refrigerate, well wrapped, at least 24 hours before decorating, slicing and serving.
In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator. Chill at least 2 hours and up to 4 hours, turning occasionally. Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.). Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side. Transfer chicken to platter and serve.
Heat oven to 350°. In 13x9-inch baking pan combine graham-cracker crumbs and melted butter until crumbs are moistened; pat into bottom of pan. In medium bowl, stir together condensed milk and cocoa powder until smooth. Pour over graham-cracker crust and spread evenly. Sprinkle with coconut, pecans and chocolate morsels, pat down lightly. Bake 25-30 minutes or until center is set. Transfer pan to wire rack and cool completely. Cut into 24 bars.
Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens. Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese. Cook over low heat until flavors blend, about 5 minutes. Add capers and parsley. Toss linguini with pasta sauce, and sprinkle with sliced black olives.
Spread a slice of white bread with margarine, top with spicy tuna. Spread a slice of wholemeal bread with margarine and cover. Top this layer with cream cheese mixed with finely chopped capsicums and top again with a slice of white bread. Cut off the crusts as accurately as possible, and then cut long ways into three and then in half (so you end up with 6 little bite-sized sandwiches with 3 layers of bread). Makes almost both loaves of sandwich bread. You can also mix and match using wholegrain loaf. Garnish sandwiches on a tray with parsley and serve.
Heat the first four ingredients, one after another in a large frying pan, until toasted and lightly browned. Mix with sultanas in a large bowl. Heat butter, honey and brown sugar to the soft ball stage, then pour over mixture in bowl. Mix well. Press into pan so it is 2cm thick. When nearly cold, cut into bars. Store in airtight container. Cheers Doreen Doreen Randal, Wanganui. New Zealand.
In a dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
Put all the ingredients into a sauce pan. Bring to a boil then reduce heat and simmer on low for 20 minutes stirring frequently. Brush on meat while baking or grilling, turning meat often.
Bring milk to a boil in a heavy deep bottomed pan. Stir constantly while the milk is boiling. Once it reduces, scrape off any dried milk from the sides of the pan. Cook until the milk reduces to the consistency of mashed potatoes. Remove from heat and allow to cool. Transfer to a heat-resistant container. Cover and store refrigerated for upto 1 week. Use in Indian desserts as required. Enjoy!
In a Kitchen-aide mixer, whip the butter and margarine together on slow speed until it is creamy. Continue using the wire whip and raise the speed to high to triple the volume of the butter/margarine, scraping the sides down occasionally. Reduce the speed to low to add the remaining ingredients and blend. Return the speed to high and whip for a couple more minutes, scraping down the sides as needed. Keep refrigerated and covered at all times after processing.
Cook pasta according to package directions. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink. Add broth; cook for 2 minutes. Add the cream, Parmesan cheese, salt and pepper. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally. Drain pasta. In a large bowl, combine sausage mixture and pasta. Before serving, sprinkle with parsley.
NOTE: If you want the salt to be a little more coarse, mix all of the ingredients EXCEPT the salt in the blender or VitaMix first. When they are powdery, add the salt and whiz until it's the texture you want. Mix everything in the DRY VitaMix (or use a good blender) and blended on high, stopping now and then to stir everything up (because it tends to clump together), and then blend again. When you can't feel any tomato bits anymore, stop. IScrape the mixture into a dry bowl and mix it with a spoon to fluff it up. Scoop it into a dry 1-pint canning jar with a tight lid. You can put some in a shaker-jar for table use.
Preheat oven to 350 degrees. Mix all white batter ingredients together. Refrigerate for 1 hour. Mix dry ingredients for chocolate batter together. Add remaining chocolate batter ingredients and mix well. Chill for 1 hour. Roll white batter onto floured surface into an 8x10 rectangle. Place chicolate batter over white batter evenly. Roll up like a jelly roll. Slice into 1/2 inch slices and place on an ungreased cookie sheet. Bake 12-15 minutes.
Set oven at 350 degrees. Grease an 8x8 inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the cornbread. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Pour the wet ingredients into the dry and give them a good stir, just until everything is moistened. Pull the hot greased pan from the oven and pour in the batter. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Take the cornbread out of the oven and brush the top with honey. Cool for 10 minutes in the pan before cutting into squares.
Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl. Combine coriander, cumin, mustard and chilies, grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight. Heat the oil in a large heavy-bottomed pan over medium-high heat until hot. Add the cinnamon, cloves, onions and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes. Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, palm sugar, water, salt and the reserved liquid and bring the contents to a boil. Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.
Chop artichokes or tear into pieces and add all the other ingredients. Put in a 1 quart casserole and bake in a 350-375 degree oven for about 20 minutes or until it is bubbly. Broil for a minute or so to lightly brown the top of the dish. can easily be doubled.
Simmer the sweet potato slices in salted water for about 5 minutes until only just turning tender (they cook quicker than ordinary potatoes). Drain, cool, then toss with 2 tbs olive oil and season. Heat the barbecue and cook the sweet potato slices for a few minutes each side, carefully turning only once, until completely tender and very chargrilled. Toss the spinach, pine nuts and red onion together and scatter over a large serving platter. Top with the feta. Whisk the balsamic, 1 tbsp olive oil, honey and mustard together and season well. Pile the sweet potato on top of the salad and drizzle with the dressing.
Prepare about 50 empty lip stick container of about 6.5cc each, or small jars to hold a total of about 400ml of lip balm. Melt and stir the ingredients well in a double boiler (or, a small pot inside a bigger pot with water inside). Pour into container (empty lip sticks or small jars) and cool.
SAUCE: Combine all ingredients in small bowl. STIR_FRY: Combine 2 tbsp sauce and the turkey in a bowl. Let marinate for 30 minutes at room temperature. Heat oil in large skillet over medium-high heat. Add onion; stir-fry for 2 minutes. Add sweet potato, broccoli and pepper. Stir-fry for 2 minutes. Add 1/2 cup water; cover and cook 6-8 minutes until sweet potato is tender. Add remaining sauce and heat while stirring gently to combine.
For hard-boiled eggs;. 1. Place eggs in a single layer in a large saucepan of cold water. 2. Cover and bring to a boil. 3. Remove from heat and let stand for 15 minutes. 4. Place eggs in ice water until cool. To assemble deviled eggs: 1. Remove shells and cut each egg in half. 2. Remove yolks and mash together in a bowl with a fork. 3. Add Miracle Whip, sugar, mustard, salt and pepper to yolks and mix well. 4. Spoon filling into each egg half and top with choopped fresh chives.
Combine potatoes, celery, eggs, radishes, onions, green pepper and seasonings. Add combined salad dressing and mustard, mix lightly. Chill. Garnish with cherry tomato halves. 12 to 14 servings.
Mix eggs, sugar, oil, orange juice and orange juice in a mixing bowl. Add zested orange peel, grated carrots and cinnamon and mix. Slowly mix in whole wheat flour. (Optional) Pour mixture into muffin cups halfway and add one or two white chocolate wafers/chunks into the middle. Fill the muffin cups all the way to the top. There should just be enough for 12 cups. (Optional) Add remaining chocolate into the cups, pushing them down into the batter. Bake at 375 degrees farenheight for 20 mins or until toothpick comes out clean.