HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Prepare cake mix as directed on package. Stir in half of the chocolate chunks. Pour into greased 13x9 inch baking dish. Set aside. Pour milk into large bowl. Add dry pudding mixes, flavored instant coffee and cinnamon. Beat with wire whisk 1 minute or until well blended. Pour over cake batter in center of pan; sprinkle with the remaining chocolate chunks. Bake 1 hour or until cake appears baked in center. Cool slightly.
Cook pasta according to packet directions, drain and set aside. Warm oil in a frying pan and add the onion and garlic. Turn the heat up to high and saute until onion is translucent. Add pumpkin and saute for 5 minutes or until it is about half cooked. Add zucchini, bell pepper and capers. Cook, stirring, until they are soft, but don't overcook. Stir through thyme and heat another minute or so until fragrant. Stir pasta and vegetables together. Mix cottage cheese with egg and season with salt and pepper. Spread pasta in baking dish, top with cottage cheese mixture and sprinkle cheese over the top. Bake at 180°C for 40 minutes, covering if the top gets too brown. Serve with a salad of simple wintry lettuce like raddiccio and baby spinach dressed with lemon juice and olive oil, with a few walnuts sprinkled over the salad when serving.
Wash, and trim and cut fennel into quarters, reserving any feathery upper leaves to garnish the soup. Then, finely slice or dice, discarding the cores. Mince the onion. Melt the buttter in a 4 quart saucepan and slowly saute fennel and onion untill wilted and soft, approx 15 minute. Sprinkle on flour stirring cook 3-4 minute Then add chicken stock and whisk to remove lumps. Bring to a boil. reduce heat simmer 15-20 minute. In a small bowl whisk together the egg yolk and cream. Gradually add small amounts to the hot soup to the egg mixture to warm. Then slowly add the egg mixture to the soup whisking constantly. Heat without boiling and season with Salt/Pepper to taste. Garnish with minced fennel leaves. For a smoother textrue, puree the soup before adding egg mixture.
preheat oven to 375. spray an 8x8 glass pan with non stick spray. sprinkle raw broccoli, ham and cheese in, mixing them together. whisk eggs with milk, dijon mustard and white pepper to taste. pour over the ham/broccoli/cheese bake for 35-40 minutes until set. cool 10 minutes before cutting.
Wash the rice and set aside. In a pan place the water, the lemon peel, the cinnamon stick and a pinch of salt. Bring to high heat and simmer. Remove the cinnamon stick (reserve the cinnamon stick), pour the rice, stir, reduce to low heat and leave to cook about ten minutes. Meanwhile, heat the milk with the cinnamon stick and simmer (when the milk is boiled remove the cinnamon stick). When the rice is cooked, pour the milk, stir with a wooden spoon and cook over medium heat about 15 minutes until creamy. Stir once in a while. Add the sugar, stir and cook over medium heat about 15 minutes. Turn off the heat, remove the lemon peel and pour with the help of a ladle the rice in individual bowls. Sprinkle with cinnamon, allow to cool and serve. Line a pie pan with the puff pastry. Place in the bottom some dried beans for the dough doesn't rise when it goes to the oven. Bring to preheated oven at 180°C about 20 to 25 minutes. Turn off the oven and remove the beans. With the help of a ladle pour the rice pudding over the dough and spread it with the help of a spatula. Sprinkle with cinnamon, allow to cool and serve.
Preheat the oven to 350°. In a medium saucepan, combine whole milk with the vanilla bean and seeds and the salt; bring to a simmer. Cover and allow the milk stand off the heat for 15 minutes. Discard the vanilla bean. Add half of the chopped milk chocolate to the warm milk and whisk until smooth. Let the milk and chocolate mixture cool for 15 minutes. Whisk in the eggs. In a 9 x 13" baking dish, toss the croissant cubes with the remaining chopped milk chocolate. Pour the chocolate custard over the croissant pieces; press lightly to submerge them in the custard. Bake for 30 minutes, until the bread pudding is risen and set. Let the chocolate bread pudding cool slightly, then cut it into squares and serve warm, with ice cream. To Make Ahead: The bread pudding can be refrigerated overnight. Be sure to rewarm the pudding before serving.
Preheat your grill to medium-high heat. Brush with oil and then season the chicken breasts with salt and pepper. Grill 5 to 7 minutes on the first side and then flip the chicken over and grill for another 3 to 4 minutes, or until cooked through. Cook pasta according to package directions. Prepare the Alfredo sauce by combining the cream and butter in a saucepan over medium-high heat. Do not let the mixture come to a boil, but heat until small bubbles begin to form. Add the Parmesan cheese and whisk quickly. Add the garlic powder and continue to whisk. The sauce will thicken after a minute or two. Cut the chicken breasts into strips. Serve by placing half the pasta on each plate, then topping it with sauce and a sliced chicken breast.
In large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings. Add onion to drippings, cook till tender, not brown. Drain off fat. Return chicken to skillet. Combine undrained tomatoes; chicken broth; bay leaf; ginger; cinnamon; thyme; salt and ground red pepper. Pour over chicken, DO NOT STIR. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat. Add rice, making sure all the rice is covered by the liquid. Cover; simmer for 30 minutes more or till rice is tender. Remove bay leaf. Sprinkle with snipped parsley.
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds. Pour into a greased 9-inch springform pan. Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. Sprinkle with sliced almonds. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; remove sides of pan. In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.
Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes. Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Cognac and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.) Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
Put the arugula and cherry tomato halves into a large bowl. Keep in refrigerator until ready to serve. Whisk all the dressing ingredients until emulsified and dress the salad. Toss well to coat and distribute amongst 4 salad plates. Sprinkle sesame seeds over top.
Combine all except brown sugar and white wine & marinate overnight. Next day: Dissolve 1 cup brown sugar in 1 cup white wine. Gently mix into marinated chicken and bake in preheated 350°F oven 1 hour or until done. Garnish with chopped cilantro ~1/4 cup or so. Serve with white Rrice.
Cut lengthwise slit in side of each chop, being careful not to cut through the top, bottom or sides. Arrange chops in shallow baking dish. In saucepan, combine orange juice concentrate, water, vinegar, vegetable oil, bay leaves, allspice & onion powder. Over high heat, bring to boil, stirring constantly. Reduce heat & simmer 1 minute, then pour over chops. Refrigerate 8 hours or overnight, turning once. Combine mincemeat, apples & onion. Remove chops from marinade, reserving the marinade. Heat gass grill. Press 1/4 cup mincemeat mixture into each pork chop & secure edges with wooden picks. Cook chops on low setting with cover down for 45 minutes, or until done, turning once. Baste occasionally with reserved marinade.
Cook pasta according to package directions; drain. Mix seasoning, italian dressing and Miracle Whip in large bowl. Add remaining ingredients. Mix well. Cover and refrigerate until ready to serve.
Combine ingredients up to marmalade in a large bowl and mix well. Wash and pat dry the chicken legs and thighs. Preheat oven to 375°F. Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time). Baste with juices one or two times during the baking process. When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.
Pre heat oven to 190 C (375 F). Sift together the flour, baking soda and cinnamon. Stir in the chopped dates, unprocessed bran and sugar. Mix together the lightly beaten eggs, milk and vegetable oil, and then gently stir into the flour, date etc mix until only just combined. Spoon into a muffin pan and bake in a moderate to hot oven (190 C / 375 F) for about 20 minutes or until cooked.
Combine the seasoning mix ingredients in a small bowl. Heat the oil in a 6 quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add the onions and cook, stirring occasionally, until they start to brown, about 8 minutes. Stir in the cabbage, apples, garlic, and ginger and cook, stirring frequently, for 4 minutes. Add the vinegar and scrape up all the brown bits on the bottom of the pot. Stir in the wine, brown sugar, and the seasoning mix. Cover, reduce the heat to medium, and cook, stirring occasionally, until the cabbage is tender and cooked down very well, about 25 to 30 minutes. Can be served hot or cold, almost anytime, almost anywhere.
Slice the white part of the leek into thin strips and add to a frying pan with butter in it. Saute the leek for about 3 minutes then add the chopped garlic. Fry until the garlic is golden brown. In a large cassarole dish lay the 4 chicken breast side by side.Combine the rest of the ingredients in a large bowl and mix with a large spoon. Add the sauted leek and garlic to the bowl. Once mixed pour entire contents of bowl over chicken Bake at 350 for 35-45 minutes. Serve over rice or mashed potatoes and enjoy.
Cream butter, shortening, eggs, brown & granulated sugar together. Then add (one at a time) salt, baking soda, flour & cocoa. Once this has been thoroughly incorporated into the mix, stir chips on a slower mix as not to mulch the chocolate. Spoon and drop onto cookie sheets and place into oven for 7-9 minutes. Cookies should come out golden and luscious. Let rest on sheets for a minute before transferring onto paper towels for final cooling.
Pour the limeade mix in the blender. Add the strawberries, mangoes, sherbet/sorbet and ice cubes. Blend until you have a smooth consistency. Pour into glass and drink up.
Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain well and cool.( I like to drain it in a colander and run hot water over it to degrease it more). Combine sausage,baking mix,green onions and shredded cheese in a large bowl, make a well in the center of mixture. Stir together the soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups. Bake at 375 degrees for 20-25 minutes or until lightly browned.
Combine cracker crumbs and margarine; press on the bottom of a 9 x 13 dish coated with nonstick cooking spray. In a bowl, combine the milks and the pudding mixes and whisk for 2 minutes or until slightly thickened. Spread pudding evenly over crust. Layer with bananas, drained pineapple and then whipped topping. Sprinkle with nuts; drizzle with chocolate syrup and top with cherries. Refrigerate for at least 1 hour before serving. Cut into 15 servings.
combine cocoa, cornflour and sugar, and mix until combined. Add a small bit of milk to for a runny paste, add rest of milk. Stir over hear until it boils. divide between 4 mugs and top up with cold milk. Stir in some liquor of your choice for an adult version!
Heat oil in a pan. Drain all three cans of ingredients. Saute over med-high heat until lightly browned.
Combine all Chimichurri Sauce ingredients except the oil and vinegar in a large mortar/pestle. Add the liquids once the herbs and seasonings are well pureed. Feel free to use a food processor if you must. Reserve. In a large Dutch oven over medium-high heat, brown the rabbit pieces in the oil, in batches if need be. Remove and reserve rabbit, saute the vegetables and herbs until onions are glassy and add rabbit back to pot. Add wine, bring to a slow boil and stir, then cover and cook, turning heat to low, for 90 minutes. Allow rabbit to cool in liquid with lid on for one hour at room temperature Then transfer rabbit to a work bowl, strain broth, pouring over the rabbit pieces and cover with plastic wrap, refrigerate. Remove rabbit from wine broth, bring broth to a boil over medium heat and reduce to sauce consistency. Allow rabbit to come to room temp while sauce is reducing, and grill or broil to heat through and crisp the rabbit pieces. Serve rabbit, covering the meat with the sauce and passing lots of chimmichuri at the table.
Put rice, egg and milk in a food processor, blend until smooth. (Or don't, but the texture is bumpy). Mix with flour, baking powder and salt. Fry like pancakes.
Bring a large pan of boiling water to the boil. Cut the broccoli into small florets and thinly chop the stems. Finely chop the onion and slice the mushrooms. Cook the pasta according to the packet instruction adding the broccoli for the last 3 minutes. Heat the oil and fry the onion until soft and beginning to brown. Add the mushrooms and cook for a further 5 minutes. Stir in the creme fraiche and mustard and mix well. Drain pasta and broccoli and stir into sauce. Serve.
In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm. In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.
Combine everthing in a blender except the preserves and sugar and blend until smooth. Spread preserves on one plate and sprinkle some sugar an another. dip the rim of the glass you plan to serve this treat in onto the plate with preserves on it to coat the rim of the glass -- Or spread the preserves on the glass with a knife or VERY clean digits until the rim is coated. Then dip the raspberry covered rim in sugar and then fill with the smoothie and enjoy.
Add the peaches and water to a blender; process until smooth. Transfer mixture to a slow cooker; stir in the brown sugar. Cover and cook on LOW for 4-6 hours. Remove the lid and stir in the lemon juice, ginger, and cloves; allow to cool, uncovered. Taste to adjust the flavorings. Once cool, the peach butter may be stored in the refrigerator in containers with tight fitting lids; it will keep for several weeks.
Heat the oven to 325*F. Put all the vegetables and herbs in a bowl. Add the flour and salt and pepper to taste. Add the walnuts and mix. Beat the eggs well and add to the vegetables. Melt the butter in a 9 inch cake pan and pour the vegetable mixture into it. Bake 1 hour or until the top is crisp and brown. Makes 4 to 6 servings.
Slowly heat the apple juice and tea in a pan. Squeeze the juice from the lemon and orange, keeping the peels. Add the lemon and orange juices, sugar, peels, and spices to the pan and heat without boiling (about 15-20 minutes). Carefully strain the mixture through a sieve and serve.
Prepare stuffing as indicated, but replace water with wine. Saute onions, celery and mushrooms. In seperate pan, cook sausage thoroughly and remove grease. You can substitute salami for sausage if you like and also provolone for mozzarella, or both! Add ingriedients and mix well. Enough for 14lb. bird.
Heat the oil in a pan over medium heat and cook the tomatillos, onion, garlic. Add the chiles and cook a few minutes on low heat, being careful not to burn them. Add the spices, pour the orange juice, cook for 2 minutes to soften the peppers, season with salt. Cool slightly. Blend the previous preparation until a thick sauce is obtained. In a bowl add the chicken pieces, pour the sauce, and mix. On a sheet of aluminum foil place an avocado leaf on top, then the piece of chicken, some nopales, and close. Place the mixiotes on the steam rack and cook for 90 minutes.
Place in a bowl 1 cup of dried mixed fruit, sugar and 1 cup cold strained tea. Leave this mixture for 1 to 3 hours so that the fruit will become plump. Stirring the fruit occasionally to ensure all the fruit is coated with the tea and sugar mixture. Add the self raising flour slowly, but mix the flour in thoroughly. The cake mixture will look like gravel. Pour into a well greased loaf tin. Cook in a moderate oven for approximately 45 to 60 minutes. Turn onto a wire rack to cool.
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
Cut squash into 1/2 inch slices; discard seeds. In a large roasting pan, layer squash rings and add hot water to the depth of 1/4 inch. Cover and bake at 350* for 20 minutes. Transfer each ring to an ungreased 15-inchX10 inchX1 inch baking pan. In small bowl mix corn syrup and orange juice. Brush over squash. Bake uncovered, at 350* for 30-40 minutes or until tender, basting every 10 minutes.
Marinade: Dissolve salt and sugar with pepper in 1 quart cold water and add with butterflied chicken in a gallon size zipper lock bag and refrigerate for at least 2 hours up to four hours. Remove chicken from bag,rinse thoroughly, pat dry with paper towels. Tapenade: Pulse olives, olive oil, garlic and capers in food processor until mixture becomes a slightly chunky paste (do not overprocess). Loosen chicken skin and push tapenade under skin of breasts, thighs and legs and season with pepper to taste. At this stage you may also sprinkle with a good BBQ seasoning to taste. Place chicken bone side down on grill over a medium heat. For a more smoky taste add a few wood chips. Top chicken at this stage with a flat pan weighted with several bricks and grill until chicken is a deep brown, about 12 minutes. Remove weighted sheet pan and bricks and flip chicken over with large metal spatula and grill until instant read thermometer reads 160 degrees at the deepest part of the thigh,and juice runs clear, about 12 to 15 minutes longer. Upon removing chicken to platter, brush both sides with a mixture of honey and fresh lime juice. Cover with foil and let rest for 15 minutes before carving. NOTE: If you have never butterflied a chicken let your butcher do it for you. Whether a prepackaged whole chicken or one from the butchers case, they will do it for you at no charge. This recipe excels with a butterflied chicken, cut up chicken, well it's just not the same.
Mix the yogurt, rice milk, caramel sauce, dates(if using) and cinnamon together in the blender and puree. If you want a little more thin, add more rice milk. Pour into a glass and sprinkle nutmeg over the top. Drink and enjoy!
Place chicken in slow cooker. Combine remaining 7 ingredients and pour over chicken, making sure that the sauce glazes all the pieces. Cover and cook on HIGH 1 hour and then on LOW 4 to 6 hours.
Set lettuce into a large serving bowl. Place dressing ingredients into a blender (yes all at once), put the lid on your blender, and blend until smooth. Pour some of the dressing over lettuce, as much or as little as you prefer, and toss well to coat leaves with dressing; I tend to use less and have extra to save for another salad later in the week. Set one clean hand over your salad bowl and squeeze the lemon half over it- letting the juice drip through your fingers, but catching the pits (discard pits). Grind some black pepper over the salad to taste. Add Parmesan cheese and stir to coat. Taste for seasonings, adding a little more salt, pepper, or cheese if desired. When the seasonings are correct, add the croutons to the top, give a quick stir, and serve immediately. This does not keep well- if you need to make in advance, prepare the salad dressing alone and then toss everything together just before serving.
Place lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Then, use as much as your recipe calls for. If you put it in the refrigerator for 5 minutes it will thicken. Refrigerate any unused portions.
Prepare barbecue (high heat). Grill chiles until charred on all sides. Cool 5 minutes. Using small paring knife, peel chiles. Scrape out seeds and pale membranes; discard. Coarsely chop chiles; transfer to processor. Add butter, garlic, and lime peel; process until smooth. Season jalapeno-lime butter to taste with salt. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Wearing oven mitts to protect hands, remove husks and silk from corn. Serve immediately with jalapeno-lime butter and salt.
Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve. Place a small skillet over medium heat with 1 turn of the pan of oil, about 1 tablespoon. Add the beaten eggs to the pan and scramble. When the eggs are done, reserve them in a bowl. Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Remove the meat from the pan and reserve warm. Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the shiitakes to the pan and stir-fry until golden brown, 4-5 minutes. Combine the hoisin and soy sauce together in a small bowl. Add the cabbage to the pan and stir-fry until tender, about 5 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.