HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°; tie the legs of the quail together with kitchen twine. Season quail with salt and pepper. Place the flour in a shallow dish and lightly season with salt and pepper. Coat the quail in the flour, shaking off the excess. To cook: heat the oil in a large ovenproof skillet over med-high heat. Add the quail without crowding and sear on both sides until the birds are a dark, golden brown, about 3 minutes per side. Sprinkle thyme sprigs over the birds and transfer the skillet to the oven. Continue cooking until the quail are cooked through but still pink, an additional 8-10 minutes. Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with foil to keep them warm. Make the sauce: pour off the excess oil; place the skillet on top or the stove over high heat. Add in the red wine and stir with a wooden spoon to loosen any browned bits from the bottom. Decrease heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8-10 minutes. Add in the stock and continue to simmer until reduced by half, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Whisk in the butter. Return the quail to the sauce and spoon the sauce over to coat; serve immediately.
Melt butter and saute next 4 ingredients until tender. Add tomatoe paste and tiger sauce. Simmer for 1 to 2 minutes, stirring. Add crawfish, cream of mushroom soup and 1/2 cup water. Use 1/2 cup of chicken broth instead of water. Simmer until tender and serve over a bed of rice.
Place large steamer basket in large stockpot. Add enough water to reach just under basket; arrange broccoli on basket. Cover and cook 10 minutes over high heat, until broccoli is bright green and a knife pierces the stems easily. Meanwhile, combine remaining ingredients in large serving bowl. Add hot broccoli and toss to coat. Serve immediately.
Combine chicken with lemon juice, oil, garlic and half the mint in a bowl. Marinate chicken for at least 3 hours. Remove chicken from the marinade and keep the marinade. Cook chicken in a non-stick pan until browned on both sides. Do not overcook, it can still be a bit pink in the middle. Remove the breasts and cut into 1cm slices. Heat reserved marinade in same pan. Add the onion and cook until soft. Add undrained tomatoes and simmer uncovered for 10 minutes until thickened and saucy. Boil, steam or microwave the spinach until wilted and squeeze out excess liquid. Top the turkish breads evenly with tomato sauce mixture, spinach, chicken, crumbled feta and remaining mint. Bake in hot oven about 20 minutes until lightly browned and hot. Cut each bread into 3 pieces to serve 6 or into small squares or slices to make fingerfood.
Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum). Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot. Cover the pot and simmer for 2-3 hours until fruit is soft. Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid. Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer. Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes. Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly. Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level). Label jars; store in cool, dark place. SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).
Place chicken in saucepan cover with water. Add 1/4 of onion, salt to taste and peppercorns. Simmer 45 minutes. Cool chicken in broth. Drain, reserving 1/4 cup broth. Bone and shred chicken. Wash husked tomatillos and place in medium sauce pan. Add 1/2 inch water. Bring to a boil, reduce heat, cover and simmer 10 mins. or until tender. Drain and cool slightly. Place cooked tomatillos, remaining onion and garlic in blender and puree. Heat olive oil in medium saucepan. Add tomatillo mixture, reserved broth and 1/2 tsp. salt. Simmer covered 15 mins. Soften tortillas in oil. Place 1/6 chicken on each softened tortilla; add a spoonful of sauce. Fold tortilla over filling; top with cheese and more sauce.
Salt and pepper roast. Brown pot roast in large pan till dark brown on both sides. Add chopped onion to the pan. Add garlic. I use a covered pan with a tight fitting lid but you can use foil to seal. Cook at 325°F for at least 2 hours checking to see that the meat is tender and most of the fat has melted away, may take up to 3 hours. Cut veggies into 4 pieces and add to pot for an additional 30 minutes. Now this roast is wonderful and tastes different then meat cooked in liquid. You can use drippings to make gravy.
Preheat oven to 350 degrees. Grease & flour two 8-or 9-inch round cake pans, and line the bottoms with parchment. Cream the butter in large bowl with electric mixer on medium speed. Gradually add the sugar, 1/4 cup at a time, beating until pale & fluffy. Blend in vanilla. Add eggs one at a time, beating well after each addition. In another bowl,sift the flour with the baking powder,soda & salt. In a another small bowl, combine mashed bananas & buttermilk. To the creamed mixture add in the following order, beating on low speed after each addition just until blended: A third of the flour mixture,half the banana mixture,half the remaining flour mixture,the remaining banana mixture,then the remaining flour mixture. Spoon batter into pans. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before inverting onto wire racks. Cool before frosting.
In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. In a blender puree oil, agave, eggs and pumpkin until smooth. Stir wet ingredients into dry. Place paper liners in muffin tins. Scoop batter into paper liners. Bake at 350 for 40-45 minutes. Cool for 2-3 hours. Serve.
Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer. In a separate saucepan melt the butter and saute the onions until they become transparent. Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute. Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce. Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes. Add the white wine and simmer for an additional 10 minutes. Adjust seasoning with salt and pepper and remove from heat. Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved. Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole. Remove the casserole from the oven and brown the top under the broiler if desired. Serve at once.
Put raisins in a large sauce pan. Add enough water to the pan to cover the raisins. Simmer 5 minutes. Remove from heat. Add baking soda to pan and let cool. Drain when cool. Cream butter and sugar together. Add salt, eggs, spices, vanilla, flour, walnuts, and drained raisins. Mix well. Drop by rounded tablespoons on a greased baking sheet. Bake at 400 degrees apx 12 minutes per batch.
Preheat oven to 425 degrees. Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side. On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese. Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through. Serve chicken with pasta and garnish with basil leaves.
Pat the ribs dry with paper towels. In a large skillet, heat the oil over medium heat. Add as many of the ribs as will fit in the pan without touching. Cook them in batches, turning occasionally, until nicely browned on all sides, about 20 minutes total. Place the browned ribs in a large slow cooker. Sprinkle with salt and pepper to taste. Spoon off all but 2 T of the fat from the skillet. Add the onions to the skillet and cook for 10 minutes, or until tender. Stir in the tomato puree, garlic, tomato paste, herbes de Provence, and allspice. Bring the sauce to a simmer, stirring well. Scrape the contents of the skillet into the slow cooker. Cover and cook on LOW for 8 hours, or until the meat is tender and coming away from the bones. When the ribs are almost done, stir in the mushrooms. Cover and cook for 30 minutes more. Discard any loose bones and skim off the fat. Sprinkle with parsley and serve hot.
Preheat the oven to 400°F. Preheat oil in a pan on the stove, lightly fry the mushrooms for 30 seconds. Arrange the mushrooms in a shallow roasting pan. Mix together the butter, garlic, thyme, basil, lemon juice, salt, and pepper. Spoon a little garlic butter on to each mushroom. Lightly press the breadcrumbs on top. Roast in the oven for 10 minutes.
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 15-inch circle. Place in a sprayed 14-inch pizza pan. Turn up edge and pinch to form a rim. Cover with sprayed plastic wrap and let rise while preparing toppings. In a large skillet, cook onions in olive oil over medium heat 4 to 6 minutes or until soft. Reduce heat to low. Sprinkle thyme over onions and add potatoes. Cover and cook 8 to 10 minutes or until potatoes are tender. Remove from heat and season with salt & pepper. Remove wrap from dough and poke several times with a fork to prevent bubbles from forming. Pre-bake crust at 350°F 10-15 minutes. Remove from oven and sprinkle with 1/2 of the Swiss cheese. Top with potato mixture. Return to oven and bake 10-15 minutes. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese. Bake an additional 5-10 minutes or until cheese is melted.
Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot. Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat. Add the shallots and cook for 1-2 minutes, until soft but not browned. Add the garlic. Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat. After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm. Reserve the last ladle of stock. Add the reserved stock, parmesan, basil, salt and pepper. Mix well. Remove from heat, cover and let rest for 2 minutes. Sprinkle with additional parmesan when serving.
Spread fish filets in 13x9 baking pan. Sprinkle with salt and pepper. Mix butter and lemon juice. Sprinkle over fish. Spread onion slices on top. Bake uncovered, at 375* for about 25 minutes, until fish flakes easily.
For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover. Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom. Let cool in the cooking liquid for one hour. Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.). Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded. For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade. With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable. For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good. Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass). Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce. If you have more veal you can add another layer; just be sure that all is covered by the sauce. (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.). The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap. Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.
Set oven to 150F (65 degrees C). Pour buttermilk into the baking dish and cover with a lid or tinfoil. Place the dish in the oven and let it sit overnight, or about 8-12 hours. In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen or cheese cloth. Spoon or pour the contents of the baking dish into the strainer. You'll notice that the curd (solid) has partially separated from the whey (liquid). Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or sealed container with water and place on top to weigh it down. 30 min seemed sufficient. Place the contents into a bowl and refrigerate. Once chilled, add milk, 2Tbsp at a time until it is smooth and easy to spread with a texture similar to creamy ricotta cheese. Add salt to taste. Makes 8oz or about 1 to 1-1/2 cups.
Heat oven to 325 degrees. Meanwhile, heat oil in Dutch oven. Brown beef. Add flour, salt, garlic powder, marjoram and pepper. Stir in undrained tomatoes and beef broth, mix well. Bring mixture to a boil, stirring frequently. Add remaining ingredients and mix well. Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender. Stir twice during baking. Remove bay leaf before serving.
Coat a Lg pot with cooking spray & place over med. heat. Add oil & onion (saute until soft, about 5 min). Add garlic & carrots (cook until garlic is softened, about 1 min). Add Turkey & brown meat (breaking it up w/ a woodedn spoon as it cooks, about 5 minute Stir to break up lumps). Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans, & green pepper. Bring mixture to a boil. Cover. Reduce heat & simmer until meat & vegtables are tender (about 30-45 min). Season to taste w/ salt & pepper. Garnish with scallions. Yeilds 1 Cup per serving = 4pts. UPDATE: Under the new PointsPlus Program it is now 6pts per serving (based on the nutrition facts next to recipe).
combine all ingredients in med. sauce pan, stir over low heat until smooth, best used when warm.
Preheat a nonstick skillet or well-seasoned cast iron grill pan over medium-high heat. Drizzle halibut with oil, season with Old Bay, salt and pepper, and grill on a hot pan, 4 or 5 minutes on each side. Place melted butter in a small dish and add juice of 1/2 lemon. Combine all ingredients for the tartar sauce in a small bowl: mayonnaise, sweet relish, chopped dill, onion, dill, chives, lemon, and pepper sauce. Stir to combine. Lightly toast buns on grill pan when you remove fish from heat. To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with chips to complete meal.
-Dissolve yeast and sugar in water; allow to rest for 8 minutes. -In a separate bowl, combine flour and salt. -Pour yeast mixture over flour mixture and mix well with a heavy spoon. -Turn dough onto a floured surface and knead for 2 minutes. -Working from the edges to the center, press dough into a 12" circle. -Place dough on a lightly greased pizza pan and stretch dough to edges. Add sauce and toppings of choice. Bake at 500 degree oven for 8-12 minutes or until edges are golden. Makes one 12" pizza dough.
Saute onions about 3 or 4 minutes in coconut oil. When translucent, tender and starting to brown, add prepared fried peppers and tomatoes. Stir to combine. Add garlic, salt, sugar, paprika, cinnamon, black pepper, turmeric, and cumin. Stir to thoroughly combine. Simmer about 5 minutes. Add balsamic vinegar and stir to combine. Make small wells (one at a time) in the simmering sauce and crack an egg into each. Cover and simmer for a few minutes. Serve when the eggs are cooked to soft / medium stage. Yummy with crusty bread or in a pita or on their own.
Heat oven to 375. Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor. Add flour, salt and baking powder and pulse until combined. Add butter in chunks and pulse until mixture resembles fine cornmeal. In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball. Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator. Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes. Cool 5 minutes on baking sheet, then completely on cooling rack before glazing. Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.
In a cocktail shaker filled with ice, mix ingredients together. Shake sharply and strain into a martini glass. Garnish with a mint sprig or a sugar coated mint leaf jujube.
THE RICE: Dump ingredients into a microwave-safe casserole dish; zap in the microwave until fluffy; keep covered; set aside. THE CHICKEN: Melt butter in large HOT frying pan, add chicken and brown on all sides; remove pieces as it browns (keep warm). THE SAUCE: To butter in pan, add onion pieces, cook & stir until soft and beginning to brown. Mix in garlic and curry powder, stirring for one minute; quickly add ginger & tomato paste, pour in HALF of the broth, stirring up the fond, then the remainder of the broth. Return chicken to pan, spooning some of the sauce over each piece; cover & reduce heat. Simmer chicken until tender (about 30-40 minutes). Mix cornstarch & water. Pile half of chicken on the other pieces to clear a space in the pan; stir cornstarch-water into cleared spot and cook until thickened. Salt to taste, then return chicken to pan and coat on all sides with that rich-looking sauce. Serve with rice and use sauce for gravy.
Heat a tablespoon of vegetable oil in a wok over medium-high heat. As the oil is heating (before it gets to full heat), add curry paste, and 1 cup of the broth, stirring until smooth. (Reserve the remaining broth to add to the wok if mixture becomes dry and curry begins to sizzle on the bottom of the wok.) Continue heating and stirring until the curry becomes fragrant and the wok has reached full heat, 1-2 minutes. Add chicken and stir fry until just cooked through, about 4 minutes. Add green beans, peppercorns, kaffir lime leaves, shallots, palm sugar, fish sauce and stir quickly to combine. Continue cooking for 2 minutes. If mixture becomes dry, add additional broth, 1/4 cup at a time. (Mixture should be smooth but should thick enough to coat the other ingredients.). Add basil and cook just until basil begins to wilt, about 1 minute. Remove from heat and serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of water to a boil. Boil sweet potatoes until slightly underdone, about 15 minutes. Drain, cool, and peel. In a large saucepan over medium heat, combine butter, SPLENDA(R) Granulated Sweetener, molasses, and 1 cup marshmallows. Season with cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted. Stir potatoes into marshmallow sauce. While stirring, mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish. Bake in preheated oven for 25 minutes. Remove from oven, and cover top evenly with remaining marshmallows. Return to oven, and bake until marshmallows are golden brown.
Brown chicken in butter. Place in 13x9 in. baking pan. Cut artichokes in quarters. Arrange artichokes and mushrooms on chicken. Saute onion in pan juices. Blend in flour, rosemary, salt, and pepper. Add broth. Cook and stir until thick and bubbly. Spoon over chicken. Cover and bake at 350* for 50 minutes.
Remove eggs yolks from hard boiled eggs. (save them for a treat for your dog!). With a pastry bag (or freezer bag with corner cut off), pipe hummus into egg half hollows. Top with desired garnishes. Parsley goes well with almost any variaty of hummus, slivered almonds or paprika are nice on traditional flavoured hummus, and red pepper flakes pair well with roasted pepper hummus. Experiment to find your perfect combination! :).
Preheat oven to 350°F or 180°C In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan. Add the brown sugar and stir it evenly across the surface of the pan. Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center. Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined. Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5. Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3. Pour batter over plums and blueberries. Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes. Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!
Bring small pot of water to boil. Add herbs and blanch 5 seconds. Drain. Refresh under cold water and drain. Place herbs and oil in blender and puree. Cover; chill. (Can be made 1 day ahead.) Bring water to boil in heavy medium saucepan over medium heat. Gradually whisk in cornmeal. Cook until thickened, stirring often, about 5 minutes. Add cream. Stir in 1/4 cup herb puree. Season polenta with salt and cayenne. Serves: 4 Source: Bon Appetit Serve With: meats, roasts
Cut chicken into thin slices. In a large non-stick skillet, heat oil and saute shallots until softened. Add bell pepper and cook until tender; stir in curry powder. Add chicken and stir fry until chicken is no longer pink. Add lime juice. Just before serving, stir yogurt into the skillet; garnish with parsley and almonds. Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.
In a bowl mix the eggs, chives and chicken. Add enough mayonnaise to bind the mixture together. Divide the mixture into 12 and roll each portion into a bowl. Roll each ball in breadcrumbs and chill.