HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a very large pot with water, enough to cover the chicken completely. You want a LOT of water. An 8 quart pot at least is best for ONE chicken or about 3 pounds of parts WITH bones. I do NOT recommend for boneless chicken, as the heat will not be able to penetrate the big pile of meat at the bottom of the pot.). Do not put the chicken in yet. Bring to a boil. Now put in the chicken. As soon as it STOPS boiling, take out the chicken. Return the water to a boil, then put the chicken back in and cover tightly. Turn off the heat but leave the pot on the burner. Leave it untouched for exactly ONE HOUR. Remove chicken from water. Let it cool just enough to handle, then debone your chicken. I've been making it this way for about 16 years now. You can use a whole chicken or parts. The large volume of water is important: I use a 15 quart stock pot, and do 2 chickens at one time. (then I save the skin& bones up in the freezer until I have a bunch, and use them to make broth).
Preheat oven to 425°F Spray 2 baking sheets with vegetable cooking spray. Using a food processor with the metal blade, combine Confectioners' sugar and ground nuts; process until mixture is very fine. Add granulated sugar, flour and salt and process until well combined. Add egg whites, corn syrup, margarine and vanilla and process until dough is formed. Drop dough by rounded teaspoonfuls (about 2 1/2-inches apart), onto prepared baking sheets. Bake cookies until edges are golden (about 5 minutes). Remove from oven and place sheets on wire racks. Using spatula, place cookie on a clean kitchen towel (NOT terrycloth); and carefully roll the warm cookie tightly around the handle of wooden spoon or dowel, pressing firmly as you roll. Carefully, slide the cookie off the spoon handle. Place cookie on a wire rack to finish cooling. Repeat with remaining cookies. NOTE: Try to work quickly as you roll each cookie, they must be very warm to roll-- once they have cooled too much, they will not roll.
Heat oven to 350. Saute onion and garlic. Add meat, brown and drain off fat. Add tomatoes, corn and seasoning, bring to boil. Pour mixture into casserole and press olives into mixture. Combine cornmeal, milk and eggs, spoon over the top. Bake for 1 hour.
Preheat oven to 200°C Brush 12 medium, 80mls (1/3 cup) muffin pans with the melted butter to grease. Place the butter, dates, maple syrup and water in a small saucepan. Cover and heat over medium heat for 6 minutes, stirring Occasionally, or until the butter has melted. (See microwave tip at end of directions.) Remove from the heat and stir in the milk. Sift together flour and mixed spice in large bowl and return husks to bowl. Add date mixture and eggs and stir with a large metal spoon until just combined. Don't overmix - the mixture should be lumpy. Spoon mixture evenly into the greased muffin pans and bake in preheated oven for 20-25 minutes or until browned and cooked through when tested with a skewer. Turn muffins onto a wire rack and brush the tops with some of the extra maple syrup. Serve with the extra butter and drizzled with the remaining extra maple syrup. Notes & tips. Note: These muffins are great eaten hot from the oven, but are just as delicious at room temperature. They will keep well in an airtight container for up to 2 days. To reheat, place on baking tray, cover with foil and place in oven preheated to 180°C for 10 minutes. Microwave tip: place butter, dates, maple syrup and water in a medium heat-resistant, microwave-safe bowl or jug. Cover and cook for 2-3 minutes on Medium-High/650watts/70% or until the butter has melted.
Brown beef in olive oil. Add onion and cook 7 minutes. Add garlic and cook 1 minute. Add flour, cook 2 minutes. Add remaining ingredients and reduce heat to medium low. Simmer 1 hour and remove tomatoes. Set aside. Simmer uncovered for 30 minutes.
Rinse halibut steaks in cold water, then pat dry on paper towels. In a bowl, whisk eggs, add mustard and whisk until blended. In a shallow dish, combine garlic powder, dill weed, crushed cornflakes, parmesan cheese, and Italian seasonings; mix well to blend. Dip halibut steaks in egg mixture. Now place halibut steaks individually in dry mixture and coal both sides well. BAKING. Preheat oven to 450°F. In a 13 x 9 inch oven-proof casserole dish add olive oil and butter. Place dish in heated oven until butter melts. Place coated steaks in casserole dish in a single layer. Bake in preheated 450 F oven for 5 minutes, then turn over and continue to bake for another 5 minutes or until fish flakes when tested with a fork. DO NOT OVERCOOK halibut steaks. FRYING. In a large frying pan, melt butter with olive oil on medium high heat. Add steaks and fry for 5 minutes on each side or until fish flakes when tested with a fork. DO NOT OVERCOOK halibut steaks. Serve with with a nice homemade tartar sauce.
Cook meat, onion, and green pepper in a large skillet until meat is browned; drain fat. Stir in tomato sauce, corn, olives, garlic, seasonings, and beans; simmer, stirring occasionally, about 10 minutes until thick; stir in cheese then remove from heat. Meanwhile, stir cornmeal, salt, and cold water together in a saucepan; cook over medium-high heat (please be careful as hot cornmeal mixture may spatter) for a minute or two, stirring constantly, until thick; remove from heat and stir in butter. Turn meat filling into a 9x13" baking dish that has been lightly coated with no-stick cooking spray; spoon cornmeal topping evenly over entire top of beef filling. Bake at 375° for about 40 minutes until cornmeal topping is set and beef filling is bubbly; serve topped with salsa and sour cream. NOTE: Family-sized portions of the cooked beef filling freeze excellently in Ziploc freezer bags - To serve: Just thaw, turn meat filling into a prepared baking dish, quickly make and spoon on a proportional amount (for a frozen half-batch to be baked in an 8x8" pan, prepare topping using 1/2 cup cornmeal and 1 1/3 cup water) of cornmeal topping, bake and enjoy!
Drain tofu on paper towels in refrigerator for at least 1 hour. After tofu is drained, cut into 1" blocks. Heat pot of lightly salted water. Cut 2 inches off bottom of watercress and discard. Cut watercress into 3" pieces. When water comes to boil, add cut watercress and parboil for 30 seconds. Drain and cool in ice bath. Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend. Arrange drained and cooled watercress on a platter with tofu, tomato, and fish. Drizzle with Oriental Salad Dressing at time of serving.
Brown the ground turkey in the sesame oil. Add the ginger, garlic, bean sprouts and coleslaw mix and cook over med heat until the sprouts become limp (5 minutes). Add the remaining ingredients (except the last four) and remove from the heat and let cool. On a damp tea towel, place an egg roll wrap and fill with 2 tablespoons of the turkey mix. Roll up as instructed on the back of the egg roll wrap package, using the egg mixed with the water to seal the edges. Heat an inch of oil in a skillet on med-high heat. Fry the rolls, turning frequently until golden, about 5-7 minutes. Can be frozen after allowing to cool.
Mix dry ingredients in a bowl. Beat eggs and add milk in a shallow dish. Heat oil in frying pan over medium heat. Cut pheasant breasts into 3 x 3/4 inch strips. Dip into egg and milk mixture, then into flour mixture. Put pheasant pieces into hot oil and cook until golden brown, about 3 minutes on both sides. Drain on paper towels. Serve!
Freeze a glass or metal bowl for 30 minutes. Immediately add first 4 ingredients to bowl; stir well. Return to freezer for 30 minutes. Spoon partially frozen mixture into crust; cover. Freeze at least 4 hours.
By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out. In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. Tamarind adds some flavor and acidity, but you can substitute white vinegar. If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark. The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together. Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled. Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. In Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
Preheat oven to 350 degrees F. Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth. Place chicken skin side down and sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise in the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with rice.
In a bowl, with a wooden spoon, beat butter and 1/4 cup flour until smooth. Spread on waxed paper (on wet surface) to 12 8" rectangle. Refrigerate on a cookie sheet. Heat milk slightly and add sugar and salt, stirring to dissolve. Cool to lukewarm Check temperature of water with a termometer (if necessary; should be about 105-115 deg). Pour into a large bowl and sprinkle with yeast; stir to dissolve. Stir in milk mixture, egg and 3 cups of flour; beat with wooden spoon until smooth. Mix in rest of flour with hand until dough leave side of the bowl (Ok, at this point you are wondering is all this worth a few danish's-- it is). Refrigerate, covered 1/2 hour. Turn out onto lightly floured pastry cloth; with covered rolling pin, roll into 16 X 12" rectangle. Place chilled butter mixture on half of dough; remove paper; fold other half of dough over butter; pinch the edges to seal. With fold at right, roll out from center to a 16 X 8" rectangle. From short side, fold dough into thirds, making three layers; seal edges; chill wrapped in foil, for about 1 hour. Repeat rolling and folding (if butter breaks through, brush with flour) seal egges; chill 1/2 hour. Roll; fold again, seal edges, chill, wrapped in foil for 3 hours or overnight. TO FREEZE: Divide cold pastry into thirds. Wrap each third in foil; seal, label and freeze. If desired, make up 1/3 into Cherry Pinwheels and 1/3 into Cinnamon Bear Claws Posted separately (Unbaked Danish pastry may be stored in the freezer for several months, if desired).
Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side. In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese. Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.
Preheat oven to 400. Brown hamburger and onions. Combine softened cream cheese, soup, and milk. Combine browned hamburger and onions to mixture, add ketchup and salt. Mix well together and pour into 2 quart casserole dish. Place biscuits on top and bake until biscuits are done.
Put the onion and ground beef in a frying pan over medium-high heat, and cook till no longer pink, breaking up the beef with a spoon. Drain any grease, then add the tomato soup, water, chili powder, mustard, worcestershire sauce, and garlic salt; mix well. Turn to high heat and cook until mixture boils, stirring frequently. When it starts to boil, turn heat to low, and cook until mixture thickens, about 5-7 minutes. To serve, spoon some meat mixture into a taco shell, add lettuce, shredded cheddar, olives, sour cream and taco sauce. Makes 8-10 tacos, yum!
Heat oven to 350. In large saute pan over medium heat. saute vegetables in the salad dressing until just cooked. add salsa and heat through. add 1/2 cup of the cheese. stir until melted. lay tortillas on flat surface. divide veg mixture among them. fold each into burritos. Place on cookie sheet lined with parchment paper. sprinkle remaining cheese over. bake for 15-20 min or until just crisp. Add toppings of your choice.
Peel beets and simmer in water for 30 minutes. When beets are tender strain off liquid measuring 4 cups of beet juice. Pour into a large pot. Stir in lemon juice and pectin. Bring to a full, rolling boil over high heat. Stir in sugar all at once and return to a full, rolling boil and boil for 1 minute. Remove from heat and ladle into clean hot stearilized jars leaving 0.125 inch head space and seal. I process any jelly for 5 minutes in a boiling water bath even though the recipes don't call for it.
Fry onions briskly in a little oil. Add mince and fry at high heat until brown. (remove fat from pan). Add the tomato puree and drop the heat to medium. Stir in the sun dried tomato paste. Add salt. Add pepper. Add garlic. Add red wine. Add mustard. Simmer for 15 minutes. Chop bacon into little pieces the size of croutons and fry in a little oil in a small frying pan until cooked. Add bacon to bolognese. Add chopped raw celery (no need to boil it). Add brown sugar. Simmer on low heat for 1 hour. Serve with your favorite pasta.
PREHEAT oven to 325*F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet. BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 minute. Using a serrated knife, diagonally cut each log into 12 slices; place upright (cut side up) on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 minute or until slightly dried. Remove from baking sheet. Cool on wire racks. DIP biscotti in melted semi-sweet chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside. Cream the butter and sugar. Beat in the egg and vanilla extract. Once combined, slowly blend in the dry ingredients until evenly mixed. Searate dough into tablespoon-sized balls. Place onto an ungreased cookie sheet. Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.
Preheat oven to 350 degrees F. Grease a 9-inch deep glass dish pie plate with 1 tablespoon olive oil. In a blender, combine milk, eggs, baking mix, 1 teaspoon salt, and 3/4 teaspoon pepper. Blend until smooth. Add parsley and blend just to combine. Sprinkle cheddar in an even layer on bottom of pie plate. Top with zucchini, broccoli, and scallions. Pour egg mixture over vegetables. Top with tomatoes and drizzle with remaining 2 tablespoons olive oil. Transfer to oven. Bake until quiche is puffed and golden brown and bottom of quiche look baked about 1 hour. Remove and let cool, 15 minutes, before slicing into wedges.
Brown ground chuck, drain grease and set aside. Cut up vegetables - thinly slice the potatoes (make sure they are evenly sliced so that they cook evenly) dice the onion, and cut up carrot and celery. In a large bowl mix together the beef, vegetables and tomato sauce, rice and sugar. Pour all the ingredients into a 9 x 13 inch glass casserole. Cover with tin foil and bake for about an hour in a 350 degree oven - or until the vegetables are done.
Preheat oven to 350°F Grease 10-inch tube pan. In small bowl, combine topping ingredients; set aside. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs, sour cream and vanilla until well mixed. Combine flour, baking powder, baking soda and salt in bowl. On low speed add flour mixture to batter, beating until smooth. Spoon 1/3 (about 2 cups) of the batter into prepared pan, spreading evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat layering 2 more times. Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan.
Cook potatoes with their skins in boiling salted water until done. Cool, peel or leave skins on, cube or slice. Cut bacon in small pieces and fry on medium heat to desired crispness. Drain on paper towel. Add aprox. 2 tbls. butter to the bacon fat and fry onions until transparent. Add the potatoes to the pan with the onions and fry until crust forms. Return bacon. Crack the eggs into the potatoes and scramble them around with everything. Salt and pepper to taste. Be careful with the salt, since the bacon is salty. Finish with parsley. Good as a side dish, breakfast of course, or as a main meal for 2 with a green salad. Cook time is after the potatoes have cooled.
in large bowl, cream butter and beat in sugar until light and fluffy. add eggs, one at a time, beating continously. fold in shifted flour and cocoa powder, then add vanilla and chopped nuts. continue to mix until thoroughly blended. preheat oven to 350 F or 180 C drop teaspoonfuls of mixture on greased baking sheet. dust with icing sugar. bake for about 20 minutes. cool on wire rack and serve. makes about 48 pieces.
IN LARGE STOCK POT SAUTE ONION, GREEN PEPPER, CELERY AND GARLIC IN OLIVE OIL UNTIL ONION IS TENDER. ADD GROUND BEEF AND COOK AND STIR UNTIL MEAT IS BROWNED. ADD REMAINING INGREDIENTS, COVER AND SIMMER 2 HOURS, STIRRING OCCASIONALLY. +++FORHOTTER CHILI, ADD MORE RED PEPPER. PLACE RICE IN INDIVIDUAL BOWLS, IF DESIRED. LADLE CHILI OVER RICE. SPRINKLE SHREDDED CHEESE OVER TOP OF CHILI, IF DESIRED.
Remove stems, membrane and seeds from chili pods, cover with water and simmer for 30 minutes. Remove pods and blend into paste. Reserve the chili water. Chop onions. Crack cumin with rolling pin or grind with mortar and pestle. Brew 1 teaspoon oregano leaves in 1 cup of water. Brown meat in several batches, add black pepper while browning. Brown onions with meat then remove with slotted spoon and reserve. Combine browned meat and onion with the following: cumin, 8 heaping tablespoons of commercial chili powder, 3 cloves garlic (pressed) and MSG. Cook ten minutes, using just enough pepper water to keep from burning. Stir constantly. This cooks the spices into the meat. Add chili paste and half of oregano water. Cook slowly, adding pepper water as necessary to prevent scorching. Add additional oregano to taste, salt to taste. The meat should be tender in around 1-1/2 hours. Cooking Variations: Add 1 to 2 cans 8 ounce cans of tomato sauce. Hand cut meat to about the size of a navy bean. (A lot of contestants now use half chili grind and half hand cut). Add 2 tablespoons of vinegar 10 minutes before serving. Use white pepper instead of black pepper. Use masa/corn flour (not cornstarch) to thicken (mix flour with cold water and whisk until smooth, then pour into hot chili while stirring constantly until thickened).
Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu slices between 2 baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods for about 20 minutes. Heat 1 tablespoon oil in large (12 inch) nonstick skillet over medium high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate. Reduce heat to medium and add the remaining tablespoon of oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often until onion is soft, about 5 minutes. Add garlic, cook 1 minute. Reduce heat to medium low and add half and half, and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover. Cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3-4 minutes. Serve over rice.
Preheat oven to 350 degrees F. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor. Add butter and vanilla. Using pulse, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together. Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes. Transfer shortbread to rack; cool 2 minutes. Remove pan sides. Cut each shortbread round into 24 wedges. Cool completely. Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets.
Preheat oven to 350°F. Cream together the butter and sugar until light and fluffy, and then mix in the eggs. Blend the yogurt with the buttermilk. Sift together the cake dry ingredients and add them alternating with the yogurt mixture into the egg mixture. Stir in the lemon rind and walnuts. Pour the batter into a buttered 9X13 baking pan and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. The cake will still be moist. Make the glaze by simmering together all the ingredients, covered, for about 15 minutes. Remove the cinnamon stick. When the cake is done, remove it from the oven, turn off the oven, pour the glaze over the hot cake and return it to the oven for about 10 minutes. Cut the cake into squares and serve it warm or cool.
Soak the mixed fruit in the tea overnight until the fruit swells. Pre-heat the oven to 180C, Gas Mark 4. In a bowl, combine the flour, sugar. In another bowl mix the egg and marmalade, then add the fruit mix, ground ginger and treacle. Mix wet and dry ingredients together. Mix well and place in a lined or non-stick 8x11-inch tin and bake in the oven for approx 40 minutes. Leave to cool before slicing.