HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken in skillet. Remove from heat and allow to cool a bit. Preheat oven to 350 degrees. Prepare stuffing mix as directed on box. Stir soup into prepared stuffing. Pull chicken apart into bite-size pieces. Mix chicken evenly into soup and stuffing mixture. Spread mixture into greased 9"x11" pan. Top with cheese if desired. (I usually do not do this, but its a personal preference.) Bake until top is slightly browned or cheese is melted. (Approx 15 minutes).
To make the dashi: Line a strainer with cheesecloth and set it over a saucepan. Wipe the surface of the kombu with a slightly damp kitchen towel, removing dirt and sand. Combine the kombu and 6 cups water in a pot over medium-low heat and bring to a simmer. Do not boil, as the kombu can become slimy and unpleasant. Remove the kombu once it has risen to the surface. Immediately add the katsuobushi. After 10 seconds, remove the pot from the heat and skim off any foam. When the katsuobushi sinks to the bottom of the pot, pour the mixture through the cheesecloth into the saucepan. To make miso soup: Soak the wakame in cold water for 5 minutes, then drain and set aside. Bring 4 cups of the dashi to a boil over medium-high heat. Reserve the rest of the dashi for later use. Lower the heat, add the miso paste, and stir to dissolve. Add the tofu and bring to a simmer. Remove from the heat and add the green onion and wakame. Serve hot. Make ahead: Dashi can be made up to 4 days ahead and kept covered in the refrigerator. It can also be frozen for up to 1 month.
Add all ingredients to crockpot. Cook on low all day. Serve over w/w pasta or brown rice.
Preheat oven to 450 degrees. Combine all the vegetables with the olive oil, toss gently to coat. Bake at 450 for 20 minutes, turning occasionally; cool. Prepare grill. Sprinkle chicken with dried basil and oregano; cook chicken 4 minutes on each side or until chicken is doen. Cool; cut into 1/4 inch wide strips. Combine all ingredients for the vinaigrette, with a whisk. Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, tomatoes and feta in a large bowl; toss gently to coat.
Remove skin from chicken thighs and discard (if using drumsticks I leave skin on). Place chicken in baking pan. Grate lime rind over chicken. Cut lime in half and squeeze juice over chicken. Add soy sauce, garlic, red pepper flakes, ginger, olive oil and cinnamon. Turn chicken to coat both sides with marinade. Refrigerate for one hour. Preheat oven to 375°F. Place chicken in oven and bake for 30-45 minutes. To serve with gravy. Combine 1 T cornstarch with 1/2 cup water. Add to pan and stir to mix well. Heat on stove over med heat until mixture thickens.
Preheat oven to 200°C/400°F. Bring a large saucepan of lightly salted water to a boil. Separate cabbage leaves and blanch for 5 minutes in the boiling water. Drain and squeeze hard in a clean cloth. Rub duck fat on the bottom and sides of a gratin dish. Layer the dish with 1/3 of the cabbage, 1/3 of the creme fraiche, 1/3 of the cheese and half the ham, adding pepper and a little salt as you go along (remember ham has salt already). Repeat the layers once, then cover with a last layer of cabbage and finish with the rest of the cheese and creme fraiche. Scatter with the breadcrumbs and drizzle with the remaining duck fat. Place the gratin dish on top of a baking tray to catch overflow and bake for 25 minutes until crust is golden and the gratin is bubbling at the edges. To serve, cut the layers with a sharp spoon.
For Rolls: Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes. Add dry milk, butter, sugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled in bulk. While dough is rising, make Caramel Pecan Mixture: Combine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat. Bring to a boil, reduce heat and boil for 3 minutes, stirring constantly. Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans. Sprinkle toasted pecans on top of syrup. Set aside. Punch dough down. Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle. To apply Cinnamon Filling, spread 1/4 cup butter over surface. Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough. Roll up jellyroll style. Slice into 8 rolls. Place 4 rolls, cut side down, in each of the 2 pans, on top of Caramel Pecan Mixture. Cover and let rolls rise in a warm, draft-free place until doubled in size, about 1 hour. Bake in a preheated 350°F oven for 20 to 25 minutes, until golden. Remove from oven and let stand 5 minutes. Invert rolls on to serving plate or parchment paper. *To toast pecans, spread on a shallow baking sheet and bake in 350°F oven for 7 to 8 minutes, stirring once. Remove from oven.
Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors. Salad tastes best at room temperature.
Preheat oven to 400°F Cover a baking tray or cookie sheet with aluminum foil. Rinse bell peppers. Cut off the tops and remove the seeds and membranes to create a hollow inside. If necessary, trim off some of the bottom in order to get the hollowed bell peppers to sit upright on the cookie sheet. Place the bell peppers upside down (bottom facing up and the open top facing downward) on the baking tray. Put the tray inside the oven for 30 minutes. In the mean time, finely chop the garlic clove and medium onion. cook the rice with the liquid from the can of diced tomatoes, some water, the chopped garlic, and half the chopped onion. Remember that you won't need a lot of water because the liquid from the can of diced tomatoes will contribute to the cooking liquid. Remove the rice from heat after it is done cooking. In another pan, cook the ground beef with the fajita seasoning (as directed on the fajita seasoning pkg). Before finishing the ground beef, add the remaining half of the chopped onion and can of drained diced tomatoes to the meat. Finish cooking the meat with the onion & tomato and then remove the meat from the heat. Take the bell peppers out of the oven after 30 minutes and reduce the oven temperature to 350°F. Carefully turn the bell peppers right side up so that the open tops are facing up. Put about 3 tablespoons of the cooked rice mixture in the bottom of each bell pepper and smooth the rice layer down. Put another 2-3 tablespoons of the beef mixture in each of the peppers. sprinkle cheese on top of each. Repeat the layering process once more so that the peppers are stuffed and topped with cheese. Place the baking tray with the bell peppers in the oven once more. Cook the peppers for another 15 minutes-- the cheese is bubbling and melted. Remove the baking tray from the oven. Plate the stuffed bell peppers and enjoy!
Mix cheeses and jalapeno and put into a 9x13 greased pan. Mix the egg, milk, and flour and pour on top. Bake at 350 for 35 minutes. You can use more or less jalapeno according to your taste or you can even use green chilis if you prefer.
1.Whisk lime juice into oil and season with salt and pepper. 2.Gently toss all ingredients together. Taste and season with salt and pepper as desired. 3.Serve chilled.
Dissolve yeast in 1/2 cup of the lukewarm water with 1/2 tsp sugar added, let stand for 5 minutes or until doubled in size. Place in large bowl, add enough flour to make a batter, cover with a cloth and blanket, and let stand until it forms bubbles and looks lumpy. Add remaining ingredients, mix well and knead for about 10 minutes or until smooth. Add more flour if dough is too soft. Cover with the cloth and blanket and let stand in warm place until doubled in size. On floured board, using about 1/3 cup dough for each roll, shape into round balls. Let shaped rolls rest on a cloth. After all rolls are shaped, beginning with first shaped rolls, flatten each with palm of hand, making an indent in the middle with the side of your hand, and fold in half. Lay each on a cloth with open side down. Let rolls rest for 5 minutes. Place rolls on baking sheet with open side up, and brush with milk. Bake in preheated 500F oven for 10-15 minutes.
Saute almo nds in butter or margarine in skillet until lightly browned. Remove from pan and set aside. Brown beef well in butter remaining in skillet. Stir in water and salt and bring to a boil. Stir in noodles. Cover and simmer for 2 minutes. Add vegetables. Bring to a full boil over medium heat, separating vegetables with a fork and stirring frequently. Cover and simmer for 3 minutes. Stir in soy sauce and sprinkle with almonds.
Add first six ingredients in microwave safe glass bowl. Mix well. Heat on high two minutes and mix again. Continue heating on low to medium heat until hot. Add shredded colby- jack mixture. You could substitute different cheeses,such as cheddar. Heat until hot and cheese melts. Note: You can also use beaters to mix ingredients.
Drain and rinse beans, pour into bowl. Drain corn, mix with beans. Chop onion and add to beans and corn. Peel and dice avacodo into small pieces, add to other ingredients. Pour in vinegar and garlic and pepper. Gently stir together. Refrigerate for at least 30 minutes. Serve Chilled.
Fill the bottom of a broiler pan about half full of water. Mix rub ingredients together and generously rub into both sides of ribs. Place ribs on top section of broiler pan. Cover with foil and fold edges under to seal in steam as they cook. Bake in 350° oven for 1 1/2hours. Remove foil carefully as steam is very hot. Refrigerate ribs until needed. Combine all ingredients for barbecue sauce. Place ribs on grill and brush generously with sauce. Grill until crispy and hot- will only take about 10 minutes. Watch carefully once you add sauce because the sugar will burn quickly.
Preheat oven to 350°. Prepare the cake batter according to the directions on the box, with the eggs, oil and water. Pour into a greased 9 x 13 pan. Sprinkle chocolate chips over the top of the batter. Bake as directed (23-25 minutes). While cake is still warm, poke holes all over. A chopstick is great for this. Prepare the pudding according to the box directions. Pour the pudding over the warm cake while the pudding is still runny (don't wait for it to set up). Cover and chill until the pudding is set. Sprinkle crushed chocolate chips on top. Enjoy!
Combine first 4 ingredients in a large bowl. In a separate bowl, mix mayonnaise, sour cream, lemon juice, salt, mustard and pepper. Toast almonds until barely brown. Set aside. Pour mayonnaise mixture over cabbage. Toss till well blended. Sprinkle almonds onto slaw just before serving (not before). Add a dash of celery seed, if desired.
In a non-stick skillet heat oil over medium heat. Add onion. Cook and stir 4 - 6 minutes until tender. Add next 6 ingredients and cook for an additional minute. Add tomatoes and cook for an additional 3 - 5 minutes, until mixture is thickened, stirring occasionally. With the back of a spoon, make four wells in the tomato mixture. Top each well with cilantro, if desired, then break an egg into each well. Cook for 4 to 7 minutes until eggs are cooked to desired doneness.
Preheat oven to 300. On a cookie sheet, toss together the cereal and butter. Sprinkle with cheese and toast for 15 minutes, stirring every 5 minutes. Let cool and serve.
Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper. Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage. Add the sherry and coriander. Remove bay leaves. In each serving bowl, add the peas and brussels sprouts and pour the hot soup over. Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan. Serve with crusty bread.
Heat oven to 400 degrees F. Arrange bread in a single layer in an ungreased 13X9X2 baking dish. Bake about 8 - 10 minutes or until edges are light golden brown. Meanwhile, heat olive oil in a Dutch oven or frying pan and add meatballs. Saute for about 5 minutes stirring well. Add spaghetti sauce, brown sugar, garlic powder, italian seasoning, and water. Pour sauce/meatball mix over bread. Bake uncovered 25 to 30 minutes or until hot in center. Sprinkle with cheese. Bake about 5 minutes or until cheese is melted. Serve with Grated or Shredded Parmesan Cheese if desired.
Peel and boil the potatoes in a pan of slightly salted water for 30 minutes or until soft. Drain the potatoes then mash with as much butter and milk as desired. Mash in the grated cheese and mix in a pinch of the mixed herbs, salt and pepper. Spoon mash mixture into an oven proof dish so the mashed potato reaches the sides. Top with the remaining cheese, paprika for colour and some more herbs if desired. Grill/broil under a high heat until golden and bubbling. Serve immediately.
Combine all the ingredients in a large ceramic or glass container; stir well. Cover and refrigerate for at least 4 hours or overnight. Serve over ice.
Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain. Add soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted.
Marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha and salt to blend. Transfer 3 tablespoons of the marinade to a baking dish, add chicken and turn to coat. Cover and refrigerate at least 30 minutes, turning after 15 minutes. Dressing: Whisk vinegar and green onions into the remaining marinade. Set aside. Heat a grill pan over medium-high heat. Remove chicken from marinade, add to grill pan, and cook about 4 minutes per side or until chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let rest 15 minutes. Cut chicken crosswise into 1/4-inch-thick slices. For the Salad: In a large bowl, toss chicken, cabbage, carrots, green onions, cilantro and half of the almonds with enough dressing to coat lightly. Mound salad in center of 4 plates. Re-whisk dressing and drizzle a little over and around salad. Sprinkle with the remaining almonds and sesame seeds.
Heat coals or gas grill for direct heat. For spicy garlic salsa, combine oil, parsley, vinegar, lemon juice, oregano, crushed red pepper and garlic. Reserve 1/4 cup. Stir remaining salsa into onions and tomatoes in small bowl. Cover and grill beef and bell pepper 4 to 5 inches from medium heat for 15 to 20 minutes, turning pepper often, and beef once to desired doneness. Season beef with salt and pepper. Cut into 1/4 inch slices. Toss beef and reserved 1/4 cup salsa. Cut bell pepper into strips. Place salad greens, bell pepper, mushrooms and beef in large bowl. Add remaining tomato mixture and toss.
Add margarine, honey and Jack Daniels to the teriyaki sauce in a small sauce pan. Heat almost to boiling. Use as a baste, glaze or marinade.
In a blender or food processor, combine the sugar, vinegar, lime juice, onion and salt. Cover and process until well blended and smooth. With blender running, gradually add oil. Add poppy seeds and pulse until blended. In a large salad bowl, combine the spinach, red onion, strawberries & oranges. Toss with desired amount of dressing. Sprinkle pecans on top. * There are many fruits/cheeses/nuts that go well with this tangy dressing. Try any different combination below: Goat (Chevre) Cheese, Dried Cranberries, Toasted almonds; Feta Cheese, Mango, Toasted pinenuts; Gorgonzola Cheese, Fresh or Dried Figs, Toasted Pistachios; Blue Cheese, Sliced Bosc or Asian Pear, Candied Walnuts; Swiss or Emanthaler Cheese, Dried Apricots, Candied Pecans.
Preheat oven to 450 F and oil a 9 inch pie plate. Separate cauliflower florets and discard the core. Add florets to large pot of boiling salted water. Boil about 15 minutes, until fork tender. Drain and mash. Heat 3 tbsp oil in large skillet, and add garlic. Cook over low heat about 1 minute, making sure that garlic doesn't burn. Add mashed cauliflower, salt and pepper (to taste), to the garlic in the skillet. Raise heat to high, and stir mixture until the moisture evaporates. Remove from heat and cool for 15 minutes. Stir eggs and flour into cooled cauliflower mixture, and spread evenly into pie plate. Sprinkle top with remaining oil. Bake 30 minutes, until the top just starts to brown.
Combine marinade ingredients in bowl and add salmon leave to marinate in fridge for at least 4 hours. Bring glaze ingredients to boil in pan and simmer 1 minute. Cool. Strain. Combine all dressing ingredients in bowl. Preheat oven to 200 Degrees Celsius. Sear slamon steaks in pan (which can go in oven) with 1 tbs vegetable oil on presentation side. Turn steaks over and pour over marinade. Place pan in oven and bake for 5 to 20 minutes depending on taste. Combine salad ingredients and toss with dressing. Divide salad onto individual serving plates. Top with salmon and drizzle glaze around.
Preheat oven to 375 degrees. Stir fry the ginger and garlic in cooking spray for 30 seconds. Add the sprouts, shrimp, water chestnuts, sausage, green onion, and carrots. Stir fry for 2 minutes. Add soy sauce and cornstarch mixture and stir until slightly thickened. Remove from heat and cool. Fill eggroll wrappers, trying to drain excess liquid from filling. Bake for 10-15 minutes or until nicely browned. Turn once while baking to avoid a mushy eggroll. As an alternative you can fry these but it would add extra calories.
PREHEAT oven to 375 degrees. Mix all ingredients, reserving 1/4 cup Parmesan cheese. Spoon into a 2 quart baking dish. Sprinkle with reserved Parmesan cheese. Bake for 25 minutes or until lightly browned. Serve hot with pita chips.
Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package. Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas. Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix. In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese. Bake about 30 minutes or until mixture is hot and topping is golden brown.
Puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender). Add sugar, gelatin, almond extract, salt and lemon juice, and blend well. Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set. Beat egg whites until stiff. Stir half of whites into mousse, blending well. Fold in remaining egg whites, making sure there are no lumps. Spoon into individual dessert glasses or a serving bowl. Chill for 4 hours. To serve, drizzle a few drops of peach brandy over each portion.
Preheat oven to 350 degrees F. Unroll dough, unfold layers (do not separate into strips). Place layers lengthwise, end to end, into an 11 x 7 inch baking dish coated with cooking spray. Pinch ends in the middle to seal, press dough up sides of dish. Set aside. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, garlic and jalapeno; saute 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); saute for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, and cool 5 minutes. Combine milk, egg whites, egg and salt; stir well with a whisk. Sprinkle cheese over dough. Spoon broccoli mixture evenly into pan. Pour milk mixture over broccoli mixture. Place dish on a baking sheet. Bake at 350 degrees for 45 minutes; cover and bake for an additional 10 minutes or until set. Let stand 10 minutes before serving.
In large bowl, combine water, ground beef, curing salt, liquid smoke, onion powder, celery seed.garlic powder, nutmeg, cloves and black pepper.Mix well. Divide mixture int half.place half on 18x10" piece of heavy foil. Shape into an 9" log, roll in cracker pepper if desired. Repeat with other log.wrap in foil and chill overnight. Poke holes in foil and place on rack in shallow baking pan. Bake in 350* for 1 1/4 hours. Cool slightly -- rewrap rolls and store in refrigerator.
1. In a large bowl combine flour and salt. Add 1/4 teaspoon instant yeast and 1/4 teaspoon red wine vinegar to1 1/2 cups warm water.Combine wet and dry ingredients together until all moisture is absorbed. Cover and allow to rest for 4 hours. 2.Uncover bowl and fold dough over on itself a couple of times. Place dough in the center of a sheet of oiled parchment paper. Rinse the bowl with water. Return the dough in parchment paper to the bowl.Cover and let rest one hour. 3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as it heats. Carefully remove pot from oven. Place parchment paper and dough into heated pot. Cover with lid. Cut away excess parchment paper and bake 30 minutes, then remove lid and bake another 12 to15 minutes, until loaf is browned. Cool on a rack. Discard parchment paper. 4. Enjoy!
Preheat oven to 400°. Make the filling: spread the flour in a shallow baking pan and bake for 12-15 minutes, stirring or shaking frequently until well browned (be careful not to let the flour burn); set aside. In a large nonstick skillet, melt the butter; add in the garlic, onion, celery, and peppers; cook/stir over med-high heat until the vegetables are tender, about 10 minutes. Add in sausage and ham; sprinkle the browned flour over and mix until all ingredients are coated with flour. Add in the chicken broth and heat to boiling; lower heat and simmer 15 minutes, until the mixture is thickened. Add in the shrimp, crabmeat, okra, and gumbo file. Cook/stir over med-high heat for 2-3 minutes or until shrimp are pink. Add in hot sauce, lemon juice, and salt/pepper to taste (at this point, you may cover and refrigerate the gumbo until the next day; simply reheat to simmering before proceeding). Preheat oven to 425°; turn seafood mixture into a shallow 2 1/2 quart casserole; set aside. Make the crust: combine the flour, baking powder, sugar, baking soda, and salt in a big bowl. Cut in the butter using a pastry blender, until the mixture resembles coarse crumbs. Stir in 1/2 cup buttermilk just until a dough forms; add 1 to 2 more tablespoons if needed. On a floured surface, roll the dough out until 1/2 inch thick. With a 2 1/2 inch round cookie cutter, cut out rounds and arrange on top of the gumbo. Brush the biscuits with the melted butter. Bake until the filling is bubbly and the biscuits are golden and light, 20-25 minutes.
Mash up avocado with a fork. Add lime juice. Add all other ingredients and blend well. Serve with tortilla chips.
Heat oven to 400 deg F. Mix flour, baking powder and salt in a bowl. Add butter and rub in with fingers until it resembles crumbs. Beat egg lightly, pour into a measuring cup, and add milk -- you can use buttermilk instead -- to make up 3/4 cup liquid. Add liquid slowly to dry ingredients while mixing. You should have a soft dough, but not wet or very sticky. Sprinkle flour on a wooden board or working surface. Turn dough out on that. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less. Press out rounds about 2 1/2 inches across. Gather excess dough and repeat process. Beat extra egg well. Put the scones on a greased tin, use a pastry brush and brush with the beaten egg. Bake for about 13 minutes until well risen and golden. To serve, best use them quickly. Coffee shops keep making up batches, so as to serve them almost hot from the oven. To eat, break open while hot or warm, and eat with cream and different jams.