HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix together first 7 ingredients (all the dry spices.). Place chicken pieces in the large bowl and toss to coat. Make sure each piece of chicken is entirely covered with the spice mix. Line a baking pan with foil and place coated chicken pieces on it with space between each piece. In a small bowl, mix honey and vinegar with a whisk and set aside. Put chicken under the broiler for 5 minutes. Turn chicken pieces once, and cook for another 5 minutes. Take out and drizzle or brush on 1/2 of the honey mixture. Cook 3 minutes. Turn pieces one last time and brush on the other half of the honey mixture. Cook until done, and keep warm in the oven until ready to serve.
Heat oil in a saute pan to medium temperature. Add garlic and onion. Saute about 2 minutes. Stir in rice vinegar and crushed pineapple, juice included. Add allspice, red pepper flakes and mustard. Heat, stirring, about 4 minutes or until bubbly and slightly thickened. Blend mixture, either by hand blender or container, until smooth, Just before serving, stir in chopped basil and diced red bell pepper.
Preheat oven to 350°. Grease and flour a 10-inch bundt pan; set aside. Place sugar in a large mixing bowl, in the order listed, stir in eggs, butter, baking soda, sour cream and bananas. Add and stir in flour 1 cup at a time until just mixed. Spoon batter into the prepared pan and bake 45 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan for 30 minutes on a wire rack. Remove from pan and cool completely. Sprinkle cake with powdered sugar, if desired.
Mix the lemon zest, oil, oregano, rosemary, garlic, red pepper flakes, and salt together in a small bowl. Rub the mixture over the meat until it is well coated; cover and refrigerate for at least 4 hours but preferably overnight. Remove meat from refrigerator at least 30 minutes before sauteing. Heat a large skillet over med-high heat; add beef a few pieces at a time and saute until browned on all sides; remove the meat to the insert of a 5- to 7-quart slow cooker. Add the wine and beef broth to the skillet and scrape up the browned bits on the bottom of the pan. Transfer the liquid to the slow cooker; cover and cook on high for 3 1/2 to 4 hours or on low for 8 hours. Remove the beef from the slow cooker and cover with foil. Let meat rest for 10-15 minutes. Skim off any fat from the sauce, then taste and adjust the seasoning. Serve the beef with the sauce spooned over the top.
Cream together peanut butter, butter and powdered sugar. Add walnuts and cereal, mix well. Form into balls and put in refrigerator while you prepare frosting. Frosting: Combine powdered sugar, milk and vanilla. Roll balls in frosting and then in coconut.
Heat panini press or cast iron skillet for pressing sammy. If using a skillet, you will need another heavy skillet to press with or a brick, wrapped in foil. Flake tuna in bowl. Add chopped artichokes, sun-dried tomatoes, olives, capers, parsley, shallots and arugula. Dress with lemon juice and liberal drizzle of oil. Mix to combine salad thoroughly, season with pepper to taste. Arrange half of the cheese, overlapping the slices, on the bottom half of ciabatta. Top with salad in even layer then arrange remaining cheese and top with bread. Cut the loaf into 4 sections and press a few minutes to melt cheese and heat through.
For bottom layer: Preheat oven to 350°F Mix flour, butter and sugar until crumbly. Spread evenly over bottom of ungreased 9-inch square baking pan. Press firmly. Bake for 15 minutes. Cool completely. Cheesecake layer: In medium bowl, beat together cream cheese and icing sugar. In small bowl, combine milk and instant pudding. Beat pudding mixture into cream cheese mixture, until well mixed. Spoon over base. Refrigerate for at least one hour before serving. Cut into small squares and top with whipped cream.
Using a food processor, coarsely shred zucchini, carrot and onion. Drain any excess liquid. Combine shredded vegetables, raisins, yogurt, peanuts, dill and pepper. Mix well. Serve on lettuce leaves.
Preheat oven to 180°C. Drain pineapple and reserve the liquid. Combine the oil garlic, honey, soy sauce and the reserved pineapple juice - mix well to make a marinade. Use 1/2 of the marinade mix to marinate the chicken for 10 minutes. Toss the pineapple pieces, onion and the sweet potato with the remaining marinade and place it into a casserole dish. Bake 10 minutes until the potato begins to soften. Bake uncovered. Add the marinated chicken and the marinade, wine or water, 3/4 of the spring onions,mixed spice sesame seeds. Cook for a further 30 minutes until the chicken is cooked through and the ingredients have caramelised.Add extra wine or water if needed. Serve over a bed of rice or noodles and sprinkle with the remaining spring onion.
Brew 3 cups very strong black tea, such as Irish Breakfast. Transfer to a large bowl while still hot. Add 1 lb. pitted prunes (California prunes are plumper and therefore best) and soak overnight. Remove prunes with a slotted spoon to a clean work surface and set aside. Transfer tea to a medium saucepan and add 1/2 cup sugar. Bring to a boil over high heat and reduce tea until it is the consistency of a thin syrup, about 10 minutes. Meanwhile, stuff each prune (into the slit made when pitting prune) with a large walnut piece. Place stuffed prunes in a large shallow bowl or platter, in concentric circles. Pour tea syrup over prunes and cool to room temperature. Serve with creme fraiche on the side. Store covered in refrigerator for up to 1 week.
In a mixing bowl large bowl stir together flour, brown sugar, baking powder, pie spice, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, pumpkin and milk. Add to crumb mixture and stir just until moistened. Stir in pecans. Turn dough onto a lightly floured surface, knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown.
Put all the ingredients in the blender. Blend to form a nice paste. I didn't add any water as the water from tomatoes will be enough. Once ready, store in an air-tight container. Stays fresh in a refrigerator for 2-3 days. Freeze it if you wish to keep it longer.
Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray. Cut 4 of the onions into quarters. In a medium bowl, toss the onion quarters, carrots and potatoes with 1/2 cup of the salad dressing (use more if not fully coated) and place in roasting pan. Slice the remaining onion and place the slices inside the chicken (after removing giblets from the cavity of the chicken) with the 6 sprigs of parsley. Place the chicken, breast side up, on top of the vegetables in the roasting pan. Brush the chicken with 1 T. of the salad dressing and sprinkle it with salt and black pepper. Bake the chicken in the preheated oven for about 1-1/2 hours, or until an instant-read meat thermometer registers 180 degrees. While the chicken is cooking, brush it with the remaining salad dressing and pan drippings every 30 minutes. Remove the onion and parsley from inside the chicken and discard. To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Cook potatoes until tender but firm, about 15 minutes. Drain potatoes, and transfer to a medium bowl. Mash together with milk. Be sure to remove all grit from leeks by soaking after chopping. Place leeks in a medium saucepan with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Drain and set aside. In a skillet over medium heat, cook and stir the ground beef until browned. Mix in the onion, red bell pepper, and green bell pepper. Season with green chile peppers and soy sauce. Continue to cook and stir until vegetables are tender. In a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. Sprinkle with Cheddar cheese, and top with ham. Bake 25 minutes at 350F, until bubbly and lightly browned.
In a jar with a tight fitting lid, combine the dressing ingredients and shake vigorously until well combined, set aside. In a large pot bring 2 quarts of salted water to a rapid boil, stir in pasta and cook for 10 minutes or until al dente. Drain the pasta and rinse for 2 to 3 minutes under cool water, drain well. In a large bowl combine the pasta, radishes, peas, olives, cheese and onion. Stir in the basil, drizzle with dressing and stir to combine. Chill and enjoy.
Brown ground beef in large pot. Add onion, garlic, pepper, adobo to taste. Brown together til thiers not more pink in the meat. Strain off any extra greased. Add both jars of sauces put on low simmer. Cook yellow rice as driected on the box. When rice is down transfer rice to large pot with the meat sauce. Stir together serve as is enjoy.
Add both sugars and butter to a mixing bowl. With an electric mixer on low speed, mix until creamy. Add in eggs, peanut butter, vanilla, and corn syrup; beat until mixed well. Add in oats and remaining ingredients; stir to combine. Drop batter by tablespoonfuls onto an ungreased cookie sheet. Bake at 350° for 15 minutes. Transfer cookies to a wire rack to cool.
Cook bacon in a large pot oven over medium heat until crisp. Remove bacon from pan and set aside to drain on paper towels. Add butter and onion to drippings in pan and cook 8 minutes or until tender, stirring occasionally. Add flour and stir to coat onions. Continue to cook until flour has turn a very pale, golden color, one or two minutes. Add corn, chopped thyme, cayenne pepper, and garlic to pan, and stir to combine. Cook for 30 seconds, stirring constantly. Stir in broth, cream, and potatoes. Cover, turn heat to high and bring to simmer. Reduce heat to medium low and cook 10 to 15 minutes or until potatoes are tender and the broth has thickened, stirring frequently. Season with salt and black pepper. To serve, ladle into bowls and sprinkle with the reserved crumbled bacon and thyme leaves.
Flatten bread with a rolling pin. Mix cream cheese, egg yolk, and powdered sugar. Combine sugar and cinnamon; set aside. Spread 1 T cheese mixture on each slice bread. Roll up. Dip in melted butter, then in cinnamon sugar. Place on ungreased baking sheet. Bake at 350°F for 20 minutes, or until golden.
Beat together first 4 ingredients until blended. Stir in the remaining ingredients until dry ingredients are just moistened. Do not overmix. Divide batter between 4 greased and lightly floured mini-loaf pans (6x3x2-inch), place pans on a cookie sheet and bake in a 325 F. oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. When cool, brush tops with orange honey and sprinkle with a few chopped toasted walnuts. Yields 4 mini-loaves. Or 2 (8x4-1-inch) loaf pans OR 1 (9x5-inch loaf pan). Adjust cooking time for larger loaves and bake at 350 F. until cake tester, inserted in center, comes out clean.
In large heavy saucepan, combine pork, water, onions, celery & garlic. Cook over medium-high heat until bubbling, stirring to break up the meat. Add salt, savoury, thyme, pepper, cloves and bay leaf. Reduce heat, cover and simmer, stirring occasionally for 30 minutes. Remove bay leaf. Stir in mashed potato, mixing well. Taste and add more salt & pepper if needed. Let cool, stirring occasionally(mixture will thicken as it cools.). Line pie plate with pastry. Fill with meat mixture. Cover with remaining pastry; seal and crimp edges; cut a few steam vents. Brush top crust with glaze. Bake in a 425 degree oven for 15 minutes; reduce heat to 375 and bake for 20 to 25 minutes longer or until golden brown.
Mix all ingredients in a bowl until thoroughly combined; cover and chill in refrigerator for at least 1/2 hour. Serve!
Mixing Instructions: Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container. Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook. Note: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour. Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after rising, however it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days. Baking Instructions. Dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb.). Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go. Place on cornmeal-dusted pizza peel and allow to rise for 40 minutes. 20 minutes before baking time, preheat oven to 450° F, with a baking stone placed on the middle rack. Place a cast iron skillet or empty broiler tray on the bottom rack. Sprinkle loaf liberally with flour and slash the top using a serrated bread knife. Slide loaf directly onto the hot stone. Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door. Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped. Remove from oven and cool on wire rack. Allow to cool before slicing.
Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside. In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well, set aside. In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to wet ingredients in three additions, beating on low speed after each addition just until combined. Beat in pumpkin and chocolate chips until combined. Pour evenly into your loaf pans, tap on the counter to remove air bubbles and bake for 55 - 65 minutes, rotating once during the cooking time. Cool in pans on wire rack for 10 minutes. Remove from pans and let cool completely. Store up to 5 days in the refrigerator by wrapping in cellophane.
Trim brisket to leave 1/4" of fat cap. Rub all surfaces - including the fat - with an equal mix of salt and pepper. Vacuum seal and refrigerate for at least an hour. Fill up a large pot with water. Attach sous vide machine and raise the temperature to 155° F. Place the vacuum sealed brisket in the water. If desired, cover the top with ping-pong balls (to retain the heat and keep the food from floating). Cook for 24 hours (don't rely on the timer on the machine!). About an hour before the 24 hours is over, render the chopped bacon in a large pot. Remove bacon with a slotted spoon and set aside for later. Cook the pearl onions on medium heat in the rendered bacon fat for about 5 minutes, rolling the pot to cook all sides and avoid burning. Add minced garlic and half of the thyme and cook for about 30 seconds, scraping constantly to avoid burning. Remove from heat and set aside. When the brisket is done in the sous vide, cut open bag, and retain the juices. Pat the brisket dry, then reapply a salt and pepper rub. Either use an offset smoker or a barbecue grill with one side turned off. Place a "boat" of wood chips in aluminum foil with the top open, on the side with the flames. Place the brisket on the side without the flame. Check every 20 minutes or so, and add additional wood chips to keep smoking consistently. Place the mushrooms and carrot slices in a vacuum seal bag with the sherry, olive oil, the remaining thyme, and a dash of salt and pepper. Vacuum seal the bag. Raise the sous vide temperature to 180° F, then place the bag in the water. Cover with ping-pong balls and cook for 1 hour. While this is happening, return the pot with the onions to a medium heat, and add the wine and the retained beef juices. Scrape the bottom of the pot if needed to blend in the leavings of the bacon and the sauteing. Lower heat to a simmer for 30 minutes with the top off (I added that last sentence after tasting too much residual alcohol from the wine the way I made it). Remove the smoked brisket from the grill. Cut into chunks and add to the cook pot. Add finished mushrooms and carrots to the cook pot along with any juices from the bag. Cook for 20 minutes or until desired consistency is reached. Serve with farro or other grain.
Combine 2 tablespoons oil, lime juice, garlic, cumin and 1/2 teaspoon salt in a shallow dish or zip-top freezer bag; add steak. Cover or seal and let stand 30 minutes. Remove steak from marinade; discarding marinade. Pat beef dry with paper towels. Heat remaining 2 tablespoons oil in a large skillet or wok over high heat; add beef, and stir fry 3 minutes. Remove beef from skillet with a slotted spoon. Reduce heat to medium. Add bell peppers, jalapeno peppers, and onion; sprinkle with remaining 1/2 teaspoon salt. Stir fry 6 minutes or until tender. Wrap tortillas in plastic wrap. Microwave on high 20 seconds. Spoon beef and vegetable mixtures evenly over tortillas; add desired toppings, and roll up. Serve immediately.
Preheat the oven to 350 degrees. Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry. Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird. Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl. Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh. Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan. Add the lemon juice and stock. Place the chicken, breast-side up, on top of the garlic and stock. Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced. Transfer the chicken to a heated platter and tent with foil to keep warm. Pour the juices with the garlic cloves into a blender and puree the mixture. (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon. Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste. Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.
prepare the guacamole. Mash the avocado in a medium bowl with a fork (or molcajete) until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.). prepare the black beans. Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it). assemble. If the tortillas are not soft and pliable (or if you like your tortillas warm), stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds. Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla). Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional) and a sprinkle of cilantro. Serve with lemon and lime wedges.
Heat 2 T olive oil in a skillet that you can eventually place under the broiler. Add onion to skillet and cook until soft, about 4 minutes. Add 1 T olive oil and heat. Add eggs seasoned with salt, pepper, parsley and cheese. Cook until bottom of frittata begins to solidify. Gently place the rounds of tomato on the egg mixture. Cover and cook over low heat until top of frittata firms, about 5 minutes. Finish by placing under preheated broiler for a minute or two until lightly browned. Cut into triangles.
Mix strawberries with sugar, set aside. Stir in baking mix, milk, sugar, and butter until soft dough forms. Form into small balls and place on bottom liner pan that has been sprayed with non-stick spray. Bake on power level high for 9 minutes. Cut warm cake in half, fill with strawberries and top with your favorite whipped topping.
Crust: Preheat the oven to 350 degrees F (180 degrees C). Butter the springform pan and line the bottom and sides with parchment paper. Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool. Turn the oven down to 300 degrees F (150 degrees C). Filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside. Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the pre-baked crust. Bake for 60 to 70 minutes, or until the centre shows little to no movement when the pan is tapped. Set aside to cool. Increase oven temperature to 350 degrees F (180 degrees C). Topping: Combine the sour cream, bourbon, and sugar together in a small bowl. Spread over the cooled cheesecake. Bake for an additional 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.
place tostada shells on cookie sheet in 425 degree oven, bake for 2 minutes. remove shells from oven add 1/2 cup of cheese on each shell. put 1/2 cup of meat on cheese. put 1/2 cup of cheese on meat. return shells to oven just to let the cheese melt. put shells on plate, then add lettuce, tomatoes, onions, sliced japalenos and picante sauce. squeeze fresh lime juice on top (optional).
Preheat oven to 300 degrees F. Cream together sweet potato, butter, eggs, sugars and extracts. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Gradually add the dry ingredients to the sweet potato mixture and beat until blended. Fold in the chocolate chips and nuts, if using. Drop by the teaspoonful onto ungreased baking sheets and bake at 300 degrees for about 25 minutes, until firm in the middle.
Cook noodles according to package directions (be sure to heavily salt the water) and drain. Brown sausage with onion, drain off any excess grease. Do a quick saute of mushrooms in oil or just toss them in with the everything else in the following steps. Combine noodles, soup, sausage and onions in a casserole dish. (also add tomatoes and tomato pesto if desired). Bake in 350 degree oven for 35-45 minutes, until browned on top. This was never an overly saucy dish so don't expect it to be. We always bake it until a few of the noodles on top start to crip a bit. Notes: I do not reccomend using any noodle other than the Kluski noodles, it just isn't the same otherwise. I can't get them here in Virginia so I either have to order them online or stock up during out of state trips. It used to be that bags were sold in 8 and 16 ounce sizes (the original recipe used an 8 oz. bag, I think) but now you can only find the 16 oz. size -- thus, we now use about 2/3 of the bag for the recipe. I always stick to the tomato soup instead of switching to a plain tomato sauce. Again, just not the same. I usually stick to the original 4 ingredients plus add a can of Rotel which isn't too tomatoey or spicy for my kids. Mom adds all three of the optional ingredients and Dad loves it. I think just regular diced tomatoes and the pesto would be a good choice, too.