HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put dry ice chunk in the bottom of a punch bowl. Sprinkle frozen raspberries over bottom of punch bowl. Spoon in raspberry sherbet. Mix water with frozen lemon-aid and pour over bottom of punch bowl. Pour ginger-ale down the sides of the punch bowl. Stir lightly.
Lay out stips of bacon on a cookie sheet and bake at 400 degrees while browning the chicken. Lightly brown chicken in olive oil and place in a 9 x 13 dish sprayed with cooking spray. Take out bacon and place 2 pieces of bacon over each chicken breast. Sprinkle with 1/3 of your cheddar cheese. Bake at 400 degrees until almost done. While that is cooking mix together the softned cream cheese, ranch dressing mix, and enough halfn-half to bring the mixture to the consistency of ranch dressing. When chicken is almost done, drizzle dressing mixture lightly over chicken then add to rest of your cheese and cook until the cheese is melted and juices run clear.
Preheat the oven to 350°F. Pour cider into the cup on the roasting dish. Peel and crush garlic and drop into cider. Drop rosemary into cider. Remove giblets, neck, etc. from chicken and freeze for soup later. If the chicken is on the large size (depends on your roasting dish), cut off the tail to make it sit more upright. Freeze the tail with the other pieces. Rinse chicken and rub all over (inside and out) with steak seasoning. Place chicken on dish over roasting cup. If the wingtips are hanging beyond the edge of the dish, tuck them behind to prevent juices dripping in your oven. You can also put a cookie sheet or foil on the second oven rack below the one holding the chicken. Bake for 20 minutes per pound at 350°F. Cut into the joint between the leg and the body to make sure the meat is fully cooked. It should almost be falling off the bones, with a crispy skin all around. If the meat is done, take the chicken out of the oven, wrap in foil, and let it "rest" for at least 5 minutes before serving. This gives the juices time to redistribute and makes the meat really moist.
Preheat your panini press to high or use a foreman type grill or do on stovetop in skillet. Lightly brush one side of bread slices with EVOO. Place oiled side down on a work surface and place equal amounts of cheese on each slice. Arrange chicken slices on one slice and tomato slices on the other. Sprinkle chicken with rosemary, salt and pepper. Put two slices together. Place panini in your press and press lightly for about 30 seconds. Continue to bake for 3 minutes until bread is grilled and crispy and cheese is melted. Remove from grill, slice and serve hot.
Cook the onions and garlic in oil until translucent. Add the diced tomatoes, and cook until soft. Stir in tomato paste, curry powder and dill. Allow the mixture to simmer for 5-10 minutes. Add a bit of water if it becomes too thick. Add the smoked fish at the last minute, just cooking it long enough to warm. Garnish with a sprinkle of dill. Serve over rice or Pasta.
In a blender or mini food processor, combine the bell pepper, hot sauce, zest, and 4 Tb mayonnaise. Blend until smooth. Cover and refrigerate until ready to serve.
Preheat oven to 350 degress. Infused oil:. in a pot simmer oil over with garlic and herbs for 5 minutes. Add honey, lemon juice and zest to melt and blend in simmer 5 more minutes.Cool 5 minutes. Chicken:. Place panko crumbs in a bowl. Lower the skin on legs. Dip the legs into the cooled oil right into the pan putting some herbs and garlic under the skin. Bringing the skin up over the infused oil. Then roll to coat the skin. Roll into the crumbs to coat. Place Skin side down on a rack that has been lightly coated with a non stick spray placed on a large sheet pan. Be sure to leave room so the heat can get to all sides. Bake for 60 minutes.
In a large skillet over medium heat, heat the oil and then add the onions, bell pepper and garlic, cover and cook until softened (3-5 minutes). Stir in tomato paste and chili powder and cook about 1 minute longer. Transfer mixture to slow cooker. Add tomatoes, beans and water to slow cooker. Season with salt and pepper, cover and cook on low for 6-8 hours. To make the dumplings: combine first 5 ingredients (flour -salt) in a bowl. Stir in remaining ingredients (corn - oil) until combined. DO NOT OVERMIX. Turn slow cooker on high and drop dumpling batter by spoonfuls over the chili. Cover and cook on high for 30-45 minutes or until dumplings are cooked through.
Preheat oven to 375 degrees. In a large saucepan, combine base ingredients. Cook over medium heat until mixture is bubbly. Pour into greased 9x13 pan. Separate crescent dough into two rectangles. Place dough over hot chicken mixture. In a small bowl, combine remaining ingredients. Spread over dough. Bake 20-25 minutes.
Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside. Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish. Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through. It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day. So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.
Special equipment: 9 by 5-inch baking dish. In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined. Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees F. Bake until the custard sets and the bread turns golden at the edges, about 30 minutes. Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.
In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120*F to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter. Dredge blueberries in remaining 1/4 cup whole wheat flour; gently fold into muffin batter. Fill 18 greased (2-inch) muffin cups 3/4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375oF for 20 to 25 minutes or until done. Remove from cups; cool on wire rack. Enjoy!
Heat 3 tbsp oil in a large pot and fry the sliced shallots until golden, then remove with a slotted spoon and drain on paper towels, leaving the oil in the pot. Add the minced shallots, ginger and garlic. Saute for two minutes or until fragrant. Add the water and bring to a boil, then add the rice and yogurt. Stir until well blended. Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and the rice is tender. Garnish with the fried shallots.
1. brown ground beef until fully cooked, drain. Heat refried beans. 2. Add the seasonings and water, bring to a boil, then simmer 6-10 minutes, until most of the liquid has evaporated. 3. Preheat oven.to 350* F. 4. Assembly time. First in a round cake pan, spray with nonstick spray. 5. Then put down a tortilla, then add meat, beans and cheese and spread evenly. 6. Then put another tortilla and do the same thing again. (2 times). 7. now you are on you last tortilla, put on top and add meat and cheese . (be genorous with cheese). 8. bake for 20-25 minutes. 9. Add sour cream to top and serve.
Slice sausages into 1/4 inch thick slices. Heat oil in a large pot. Add garlic, onion, carrot and green pepper. Saute for about 2 minutes. Add sausage slices and cook for 5 minutes. Sprinkle with sage and salt and pepper. Stir in tomatoes and water and bring to a boil. Stir in orzo and reduce heat to medium. Simmer uncovered, stirring often till most of the liquid is absorbed - about 10 minutes. Stir in broccoli and remove from heat. Cover and let stand till liquid is absorbed - 3 to 5 minutes. Sprinkle each serving with Parmesan cheese, if you like.
Boil potatoes, covered in water, until almost done, about 6 minutes. Add haricots vert, cook an additional 4 minutes, then drain; rinse under cold water and drain again. Place potatoes and beans in a large bowl, add tomatoes, shallots, salt, paprika, cayenne, and tuna. Drizzle salad with vinegar and oil; toss. Arrange lettuce on 5 serving plates, divide potato and tuna salad on top.
Fry bacon in a large saucepan until crisp. Drain, reserving 1 tablespoon of the drippings. Use the bacon for another purpose. Fry the onions in the reserve drippings on medium high heat until caramelized or dark golden brown. Don't burn. Reduce heat to medium low. Deglaze the saucepan with water. Stir in the Peach Schnapps, raisins, jalapeno and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally. Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice. Process until pureed and return to the saucepan. Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne. Mix well. Bring to a low boil, under medium heat, stirring frequently. Reduce heat to low. Simmer for 20 minutes, stirring occasionally. Remove from heat. Stir in Kahlua and liquid smoke. Store, covered, in refrigerator.
Melt butter in medium skillet. Add mushrooms and garlic. Cook just until tender. Add wine and reduce heat to simmer. Simmer slowly until the wine completely cooks away. The mushrooms will take on a purplish look from absorbing the wine. If your mushrooms are finished and the rest of the meal is not add a splash more wine and continue to simmer. You cannot over cook the mushrooms.
Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required. To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery. Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well. Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes. Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around. The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.
In a medium bowl, whisk eggs well. Add salt and whisk again. In a frying pan, heat butter and saute the vegetables, except parsley, until almost done. Add the eggs to the sauteed vegetables. Add more salt if required. Garnish with more parsley and serve hot.
Preheat the oven to 425°. Place the 1/4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears. Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet. Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes. To make the burger topping, in a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise. Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce. In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into a large 1-inch thick patty. Preheat a nonstick skillet over med-high heat. Drizzle oil over the patties and place them into the hot skillet. Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through. While the burgers are cooking, toast the English muffins. Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops. Serve the spicy garlic broccoli alongside.
Place raspberries, sugar and 2 cups of water into a saucepan. Bring to boil over medium heat, stirring occasionally. Simmer for 10 minutes then remove from heat and add lemon juice. Cool and then strain through a fine sieve into a jug. Discard the solids. To serve, pour the raspberry fizz into a large jug. Add ice cubes and top up with chilled soda water.
In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast. In the slow cooker, combine broth, vinegar and sugar, and mix well. Add the beef and vegetables, cover and turn the slow cooker to LOW. Cook for approximately 8 hours Half an hour before serving, remove the beef and vegetables to a plate and tent with foil. Skim fat from the broth. Turn heat to HIGH. Mix flour and water together in a small bowl to make a slurry, and slowly add to the broth, pouring through a strainer to avoid lumps. Replace lid and cook for 30 minute Slice beef, serve with gravy, vegetables and your favourite side.
Place chicken breasts, skin side up, in greased 13x9x2" baking pan. Season with salt and pepper. Brush with melted butter. Sprinkle with coriander, cover with foil and bake at 350*F for 40 minutes. Uncover; sprinkle with sherry and bake 20 minutes longer, basting occasionally with pan drippings. Cook garlic, onion, and rice in hot olive oil in large skillet until golden. Add green pepper, broth, tomatoes, salt and sugar. Cover and simmer gently for 25 minutes. Stir occasionally. Stir in chicken, shrimp, clams, cayenne, and olives. Cover and continue cooking 5 minutes, or until clams pop open and liquid is absorbed.
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend together by hand. Finely chop the bacon, potatoes, and onions. Saute the bacon in a large pan over medium heat for 4 minutes. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly. Add the stock and the milk to the pan and bring to a boil. Simmer for 10 minutes. Add the pasta and simmer for 12-14 minutes more. Blend in the cream and simmer for 5 minutes. Add the parsley and 2 tablespoons of the pesto. Transfer to your serving bowls and top with parmesan cheese and a side of garlic bread.
After mixing and forming your loaf, place a few strips of bacon on top. Pre-heat oven to 350, cook for 1 hour, or until center is not pink or reaches 180 degrees. Let stand for 5 minutes, serve and enjoy -- !
Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini.
Add anise seeds to 2 cups boiling water Place 2 tea bags into 2 cups boiling water *Steep both for 12 minutes and strain anise liquid into tea water Each cup - garnish with walnuts.
Compine all ingredients in a deep pan and cook for 3 hours. Strain Marinate beef or game for 12-24 hours in refrigerator.
In a large oven safe casserole dish (corning ware or Pyrex), spread 2 cans of the beans first. Then layer 1/2 the can of mushroom soup and 1/2 the can of the cheddar cheese soup. Spread these on top of the beans blending the soups together. Do Not stir into the beans. Then sprinkle 1/2 the can of French-fried onions over the soup layer. Next, repeat this process again, but leave off the French-fried onions for now. Bake at 375 degrees for 15 minutes. Remove and sprinkle the remainder of the French-fried onions over the top layer of soups. Bake another 15 minutes until the onions get golden brown, not black. Remove from oven and let stand for 5 minutes. It's now ready for serving.
Whisk together the salad dressing, soy sauce, and seasonings. Spray the grill rack with nonstick cooking spray. Place the chicken on the prepared grill, about 8" above the coals. Brush with half of the sauce. Grill for about 20 minutes; turn and brush with the remaining sauce. Continue grilling about 20 more minutes or until the chicken is fork tender and juices run clear.
Preheat oven to 400 degrees. Coat 2-quart shallow baking dish with cooking spray. Spread potatoes in bottom of baking dish. Toss vegetables and turkey with gravy until coated. Spoon mixture into dish over potatoes; sprinkle with cheese. On lightly floured surface, roll dough out 1" wider than baking dish. Using 1" to 1-1/2" cutters, cut several small shapes out of dough. Place dough over baking dish, trimming pastry to fit dish as necessary. Gently press to seal. Crimp edge if desired; brush egg. Place cutouts on pastry; brush with egg. Bake 20-25 minutes until heated through and pastry is golden.
Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide. Melt the butter in a frying pan and brown the chicken strips in it. Add the minced shallots when the meat is cooked part-way. When meat is no longer pink, add the wine and mushrooms (if using), and cook until sauce is reduced by 1/3. Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper. Serve over noodles or with Dampfkartoffeln (boiled potatoes).
Prepare the wings as you normally would deep fry to your preferred doneness( I like em crispy on the outside). This usually takes me 15 minutes. after you take the wings out of the oil, take two ranch packets, more if you want a bigger coating, and empty the packets into a brown paper bag. Blot off the oil from the wings and put them in the bag and shake. Dump the wings on a plate or in a bowl and lightly toss with a little of the hotsauce. Serve with ranch on the side with celery and carrots.
In a bowl mix all ingredients together (starting with 1/2 cup bread crumbs). Mix and add in more bread crumbs if needed to hold together. Shape into desired size balls. Fry or oven-bake until completely cooked through. Use in you favorite recipes.
Mix all ingredients together in a large bowl, add ground beef and mix well. Cut wrappers into 4. Place a teaspoon of mixture into one corner of wrapper, fold over bringing in the two sides. Wet the top corner with some water and fold over. Deep fry for about 5 minutes or until golden brown. Serve with your favorite sauce.
Bake ham for about 2 1/2 hours, covered, at 325. Drain off juice. Glaze: Mix all ingredients in a small saucepan and heat until hot and mixed well. Brush over top and sides of ham. Continue to bake uncovered, at 350 for about 15 min until glaze dries.
Preheat oven to 350 degrees F. Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside. In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add bread (cut into pieces) Stir together until well combined and bread is saturated. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
In a large heavy pot, heat the oil over medium high heat. Add the onion and garlic, and saute until translucent. Add the zucchini and corn, and saute for 5 minutes, stirring occasionally. Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices. Add 1-2 chopped chipotle peppers and the beans.Stir well. Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot. Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste. Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream. Enjoy!
In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry. In a salad bowl, combine lettuce, carrots and asparagus. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.
Empty yogurt into a small mixing bowl. Grate the half cucumber into yogurt. Using a garlic press, press the garlic into bowl. Add vinegar, chopped dill, salt and pepper to taste. Best when chilled for 30 minutes or so. Keeps great in fridge for a few days. Serve with warm pita bread for dipping.
Combine all brine ingredients and bring to a boil. Cool. Pour over roast(s) in a non-metal container. Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily. Rinse WELL. Cover with water and simmer 3 - 4 hours or until tender. *Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.
Pour chili sauce, beer & sugar into a large pot over medium-high heat. Stir well for all ingredients to combine thoroughly. Once a bit bubbly, reduce heat to low and add meatballs. Gently stir and let simmer on low, stirring occasionally for several hours or until sauce becomes very thick. The longer it cooks the more flavorful the meatballs become. Serve with toothpicks. *If you do not have chili sauce you can use 1 12 oz. bottle of ketchup plus 1-2 teaspoons chili powder to taste. **You can also use a jar of jelly(grape, currant, apple etc.) in replace of some of the sugar for a little more complex flavor.
Heat 3 cups of water, and the can of Fat Free Broth until boiling, keep simmering until step 4. In non-stick skillet, heat oil over medium-high heat until hot. Add red pepper and asparagus until vegetables are tender-crisp (approx. 7 minutes). Stir in ham and cook one minute or until ham is thoroughly cooked. Stir noodles into water, cook until tender. Remove saucepan from heat, do not drain the water. Stir in ham and vegetable mixture.
Topping: Blend dry ingredients. Cutting in butter until crumbly. Use 2/3 of this mixture, press into a 9" or 10" square cake pan. Keep the other 1/3 for topping. Filling: Mix tog. sugar and cornstarch, blending in the strawberry puree and lemon juice. Bring to boil and cook until thick. Pour over the crumb base and spread the remaining crumbs on top. Bake at 350 degF for 30-35 minutes or until golden. Chill well before cuttiing.