HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat chicken with the ras el hanout. Fry the onion in butter until soft. Add the chicken, then cook for a few mins more. Stir in the rice and apricots, then add the stock cube with 700ml boiling water and the chickpeas. Cover the pan and simmer for 15 mins or until the rice is tender and has absorbed most of the liquid. Remove from heat, add parsley & mix. Serve each portion with a sprinkle of pistachios.
Combine all ingredients, except pasta, lemon juice and salt in a slow cooker. Cover and cook on high 3-4 hours, adding pasta during last 20 minutes. Season to taste with lemon juice and salt.
Salt and pepper the fish and dredge in the flour. Shake off any extra flour. Heat olive oil over medium-high heat. Pan fry the fish for 4 minutes per side. Remove fish and set aside, but keep it warm. Brown the butter slowly over medium heat. Add balsamic vinegar. Simmer until volume reduces by half. It should be somewhat like a syrup, but not that thick. Pour over tilapia fillets and serve immediately. Healthier Ideas: Try baking the tilapia for less fat. (Not sure what to suggest about the butter! LOL!).
Combine first 3 ingredients and let proof for 10 minutes. Mix next 5 ingredients in a large bowl. Add yeast mixture to sugar-oil-water mixture. Mix in 8-10 cups of flour or enough to make a nice soft dough that doesn't stick to your hands. Put dough in a well greased container and let rise in a warm place. Knead down once and let rise again. Form into small balls (about 2" diameter or so) and place on a cookie sheet. Let rise again until light and fluffy. Bake in preheated oven 400F for 10-15 minutes.
Quarter peaches. Roll each quarter in a crescent roll and place in a greased baking dish. Bring water, sugar & butter to a boil. Pour over rolls. Sprinkle with a little cinnamon & a bit more sugar. Bake at 350 for 30 minutes.
Remove rind from bacon, fry until golden on both sides, chop finely. Beat butter until creamy, add egg yolk, mix well. Add grated cheese, mix well. Add sifted flour and salt, mix to a firm dough; wrap in plastic wrap and refrigerate 30 minutes. Roll dough out on a lightly floured surface to 1/8 inch thick. Cut into rounds with a 1 1/2 inch fluted cutter. Put rounds on greased oven trays, sprinkle with bacon and extra cheese. Bake in moderate oven 10 - 12 minutes or until golden. Allow to cool on a wire rack.
Trim the center ribs from the collards; wash well. Halve, stack, halve again, and cut into approximately 1/2" shreds. Peel, halve, and slice onion thinly. In very large pot, heat oil. Saute onion until caramelized. Add greens with their water; toss and cook until wilted. Strain mandarin oranges, reserving juice. Add orange juice to collards in pot. Lower heat and cover. Cook for 5 to 10 minutes until tender. Add vinegar and season with salt to taste. Cook just a few minutes more. Add mandarin oranges and toss until heated through.
Bring 3 cups of water and 1/2 teaspoon of the salt to a boil in a medium saucepan; add barley. Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash and cook, stirring often, until it's starting to soften--about five minutes. Add the onion and red pepper and cook for an additional 3 minutes. Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 1 cup per serving. *To make this vegetarian, use vegetable broth in place of the chicken broth.
Whisk sugar and cornstarch in a 1 quart saucepan to mix. Whisk in milk, egg yolks and lemon juice until smooth. Bring to a boil over medium heat, stirring gently with a rubber spatula. Boil, stirring constantly, 30 seconds or until translucent and thick. Remove from heat. Add lemon peel and butter; stir until butter melts. Cover surface directly with wax paper to prevent a skin from forming. Cool to room temperature. Fold in sour cream until well blended. Spoon about 1/3 cup into each crust. Cover loosely and refrigerate at least 4 hours until sest, or up to 2 days. To serve, garnish with whipped cream and lemon slices.
Boil potatoes until just tender but still firm (don't cook until completely soft, or you'll have mush later). It's important to use a firm potatoe like russet for the same reason, don't use regular round white, they will be mushy also. Let potatoes sit in cold water until completely cooled, or even better put in fridge overnight. Peel potates when cold, then cube. Place in lightly greased baking dish or aluminum disposable pan. Sprinkle pimento and green onion even over potatoes. In a sauce pan, place velveeta cheese and half of the evaporated milk. As cheese melts gradually add sharp cheddar, and remaining milk in increments, stirring constantly. Do not boil. If sauce is very thick and hard to work with, add water until it's a good consistency, not too thin. Continue until cheese is completely melted. Pour sauce over potatoes and mix gently until combined. Bake at 350 until bubbly, usually about 30 minutes. May brown on top,if it begins to brown too soon cover with foil for part of the cooking, or stir. Can be cooked the day before and refrigerated overnight and reheated. The longer the flavors meld the better it is. You can add bacon bits for a variation, but I like them without. Excellent comfort food! Cooking time includes boiling potatoes.
Preheat the oven to 250°F Line two baking sheets with parchment paper. Mix the sugar, salt, onion powder, garlic powder, cumin, cayenne, cinnamon, cardamom, and pepper in a small bowl. Whisk the egg white until frothy. Toss with the nuts, then add the spice mixture and toss until well coated. Spread the nuts in one layer on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.
Mix tomatoes, cucumber, onion, and lettuce in a salad bowl; top with the olives and Feta cheese. Combine the dressing ingredients; pour over salad and toss. Add pepper to taste.
preheat oven to 350. in a large bowl stir all the ingredients together. Press 1/2 inch thick onto a 9x18 inch cookie sheet. bake at 350 for about 15 minutes, until the mixture is bubbly, Remove from oven and let cool (this is very important, it will become very crumbly if you don't allow it to cool completely) Cut into small pieces and enjoy!
Combine first 6 ingredients in a small saucepan on low-medium heat. Stir often, until sugar dissolves. Add habanero sauce if using. Serve!
Drain pineapple, reserving juice. In a greased 2 quart baking dish, compbine the fruit. Combine brown sugar, butter, curry, cinnamon, nutmeg and reserved juice;pour over fruit. Cover and bake at 350 degrees for 35-45 minutes or until heated through.
Pour coffee into large mug. Add syrup. Stir until blended. Top with whipped cream and cinnamon.
Fill celery with peanut butter. Press the chocolate covered raisins into the peanut butter. Serve and eat! Oh, and enjoy!
Brown meat, drain off fat. Add remaining ingredients, bring to a boil, then simmer 3 hours. Approx. 7- 9 carbs per serving.
Line an 8 inch square pan with foil, grease foil. Mix sugar and milk in a 3 quart saucepan over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes. Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth. Stir in dried cherries and toasted almonds. Pour mixture into pan. Refrigerate 2 hours until firm. Invert pan, peel off foil and cut in 1 inch squares. Tip: To toast almonds, spread in single layer on cookie sheet. Bake in 350 oven for 5-10 minutes, shaking pan occasionally until they begin to brown. Very tasty and pretty.
Beat eggs in medium size bowl until frothy. Add sugar, vanilla, and flour; mix together. Roll 1/4 inch thick cut into rings and sticks; place onto greased cookie sheet. Let stand uncovered overnight to dry. Next morning bake in 325 oven for about 30 minutes or until hard and dry. Cool thoroughly before storing.
Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil. Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes. Let the eggplant cool. Place the garlic in the foodprocessor bowl and process thoroughly. Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly. Add the lemon, oil, salt and a dash of pepper. Process again to your prefered consistency. Store in a tightly closed container. Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.
Preheat the oven to 350. Brush the pie crust with the egg white. Put the pecans on a cookie sheet with sides. Put the crust and the pecans in the oven and bake for 5 minutes. (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter. Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed. Add the egg and vanilla and mix well. Stir in 3/4 cup of the pecans. This will be very thick. Put it into the prepared crust. Sprinkle with the remaining 1/4 cup pecans. Bake at 350 for 30-35 minutes or until the filling is set in the center. Cool it completely. Put the whipped cream on top as garnish. Store in the refrigerator until you are ready to serve it.
For brownie layer preheat oven to 350 degrees. Grease a 9" springform cake pan and line bottom and sides with parchment paper. Melt butter and pour into a large bowl. Sift cocoa into butter and stir in sugar. Add eggs to mixture, blending well after each addition. Stir in vanilla. In a separate bowl combine flour, baking powder and salt. (do not sift). Add to cocoa mixture and blend gently. Pour into pan and bake 35 minutes. Cool completely before filling. For cheesecake layer, lay 8 Oreo cookies in a circle on cooled brownie layer. Melt chocolate. (I use the microwave instead of over water). Beat cream cheese until fluffy using electric beater. Slowly add sugar while mixing and beat in vanilla. Pour the whipping cream in and whip on high speed until mixture becomes firm and holds a peak. Add chocolate and blend quickly. Pour this onto brownie base, spread and cool for 2 hours before slicing. Garnish with Oreo cookies cut in half and placed on cake.
Dry the chicken with paper towels, then season with salt and pepper. Heat the oil in a large Dutch oven over med-high heat until just smoking. Brown half of the chicken, about 10 minutes, then transfer to a plate and remove the browned skin. Return the pot with any rendered fat to med-high heat and repeat with the remaining chicken. Pat the pork dry with paper towels, then season with salt and pepper. Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking. Brown the pork, about 10 minutes. Stir in the onion and cook until softened, about 5 minutes. Stir in the garlic and tomato paste and cook for 30 seconds. Stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, scraping up any browned bits. Return the chicken thighs with any accumulated juice to the pot and submerge them in the liquid. Bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes. Remove the cover and continue to simmer until the chicken and pork are fully tender, 20-30 minutes. Discard the thyme sprigs and bay leaves. Gently stir in the beans and kielbasa and continue to simmer, uncovered, until they are heated through, about 15 minutes.
Mix water, 1 cup of the wine and the sugar in a medium saucepan; bring to a boil. Add pears, lower the heat to simmer and cook the pears gently, about 10 minutes. Let cool slightly in cooking liquid. Drain the pears, reserving the cooking liquid. Puree the pears in a food processor until smooth (you should have 1 cup of pear puree). Transfer to a mixing bowl and add the cooking liquid, the remaining wine and the limoncello to the bowl; mix well. Pour into a shallow metal pan that will fit into the freezer and freeze. Gently stir the granita every 20 minutes or until frozen to allow the mixture to freeze without separating and give the proper crystalline texture. Once the granita is frozen, scrape the mixture with a spoon or ice-cream scoop into a pretty glass and serve immediately. Garnish with lemon zest or a sprig of mint.
Pre-heat the oven to 400. Spread the pumpkin puree all over the crust. Sprinkle the spiced on top. Sprinkle on the cheese. Slice the red onion into thin rings and arrange around the pizza. Sprinkle the pistachios on top. Season with salt. Bake for 10-15 minutes (depending on what crust you use). Hope you like it! :).
In a large bowl mix the fish, imitation crab, potatoes, green onion, parsley and Old Bay seasoning together. Using a 1/3 cup measure, divide the mixture into 20 portions. While keeping hands dusted well with the flour, shape the portions into rounds and flatten them into burger shapes. Place the cheese on the middle of 10 of the burgers, and top each with one of the other burgers. Shape and mold the two into one larger Krabby Patty. Coat the Krabby Patties with egg and the bread crumbs. Heat the oil in a pan or griddle, and cook each patty over a moderate heat for 15 - 20 minutes, turning once until the fish is done and the outsides are well browned. Serve immediately.
Preheat oven to 350 degrees. In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until caramels are melted. Grease and flour a 9x13-inch baking dish. In a large mining bowl, combine dry cake mix, melted butter, and the other 1/3 cup evaporated milk. Stir by hand until the dough holds together. Divide dough in half and press first half of dough into prepared baking dish. Bake at 350°F for 8 to 9 minutes. Remove from oven and sprinkle chocolate chips over baked crust. Pour caramel mixture over the chocolate chips. Crumble the other half of the dough over caramel layer. Return to oven and bake for 20 minutes. Remove and cool for 15 minutes, then cut into squares. Refrigerate for at least 30 minutes before serving. Return to refrigerator when no eating, as they get goopy at room temperature.
Place chicken broth, oregano, garlic, red pepper flakes and sun dried tomatoes in 10 inch skillet. Simmer until tomatoes are soft. Add shrimp. Simmer until shrimp starts to turn pink. About 1 minute for medium shrimp. Turn shrimp and add spinach on top. Place lid on skillet and simmer until spinach is limp. Cooking time will depend on how done you prefer the spinach. I don't fully cook spinach. Place cooked pasta on plate or shallow soup bowl. Top with shrimp mixture. Sprinkle with parmesean cheese.
Combine stock through pepper in a large pot. Bring to a boil. Add rice, cover, lower heat and simmer over low heat 20 minutes. Add chicken and continue to cook until chicken is hot and rice is tender. Sprinkle with parsley. Serve at once.
Cut chicken up into 1 1/2 inch cubes. Add the celery, salt, and French dressing. Moisten well with mayonnaise and mix well. Serve on crisp lettuce garnished with endive, watercress, or mint leaves. This makes one generous serving.
Preheat the oven to 375. Heat oil in a skillet, add onion, saute until soft. Add fresh spinach and chicken broth (or water) and toss until wilted but not mushy. whisk flour with milk until smooth. Add nutmeg, salt and pepper. Whisk in 6 eggs. Stir in all cheeses with the spinach and onion mixture. Pour everything into a greased 8x8 or 9x9 baking dish. Bake 45-55 minutes until puffed up and set.
Preheat oven at 350°F. Mix flour, baking powder and soda, salt and spices. In a separate bowl mix sugar, banana and oil. Add apples to flour mixture and ensure they are well coated. Stir in the sugar mix and then the water, mix well. Spoon into well greased muffin pan. *If adding the topping: mix sugar, flour and spices then cut in the margarine until crumbly - spoon a small amount on top of each muffin. Bake for 25 minutes.
Mix the ingredients in the order given. Spread on bread or toast points open style. Serve.
In a 6 cup blender, at low speed, combine all ingredients. Blend until smooth. Pour into clean bottles, cap tightly and store in the refrigerator. It will keep up to one month. Stir or shake well before serving. Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur. Recipe makes 44.75oz = 1323.42ml. A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Preheat oven 375°F Dissolve yeast in 1 cup of water; let stand for five minutes. Dissolve salt in 2 cups of water. Put 5 cups of flour in a large bowl, add liquids; mix well. Add remaining flour to make a workable dough. Knead on a lightly floured board for 10 minutes or until dough is smooth. Place in a greased bowl, cover, and allow to rise until it doubles in bulk. Punch dough down and knead again for five minutes. Divide dough into two balls, return to greased bowl, cover, and let rise until doubled. Separate pieces of dough and roll each into an oblong shape. Sprinkle cornmeal onto baking stone. Place the two loaves on the stone. Cover lightly and allow to rise until doubles. Brush tops with melted butter. Make one long slash about one inch deep and almost the entire length of each loaf. Bake 50 to 60 minutes or until loaves are golden brown and bread sounds hollow when tapped.
Note: The saltiness of Parmesan cheese varies from wheel to wheel, so be sure to taste the cheese before adding it to the mixture; If it is salty, reduce the amount of salt added to 1 t or alternatively, eliminate the added salt, entirely; You may choose to make your own pastry, or not; If not, then Tenderflake makes an excellent Puff Pastry, and you can purchase this from the frozen pastry section at your favourite Supermarket. Preheat Oven to 425F, with the rack in the centre. Place the chilled puff pastry on a lightly floured surface. Roll out the dough until it is about 1/8 inch thick, making a 24 x 26 inch square (if you use the packaged puff pastry, your square will be slightly smaller-- That is OK, you will have two squares) Use a sharp knife to trim the edges of the dough; this will help make the edges uniform as they cook. Brush the dough lightly with the melted butter. Sprinkle the dough with 3/4 cup of the Parmesan and 1 tsp of the salt. Brush the surface of the dough with the egg. Sprinkle with the remaining salt and Parmesan. Using a very sharp knife, cut the dough vertically, into 1/2 inch strips. Transfer 6 of the strips to a baking sheet, spacing them evenly apart. Grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions to create spiral strips. Continue with the remaining strips of dough. Bake until golden brown, 10- 12 minutes. Remove and let cool on the baking sheet for 5 minutes to firm up. Using both hands, transfer the sticks to a wire rack or serving platter.
In a medium bowl, mix tuna and remaining ingredients. Stir to blend well. Chill. Serve on a bed of lettuce, as a sandwich, stuffed in a fresh tomato -- be creative!
Melt shortening in large skillet over medium heat. Add chicken or pork; sprinkle with paprika. Brown well. Cover and simmer for 20 to 25 minutes or until tender, stirring occasionally. Combine brown sugar, cornstarch and salt in medium bowl. Gradually add 2/3 cup reserved pineapple juice, vinegar, water, soy sauce, and Worcestershire sauce to dry ingredients; mix well. Stir into meat and cook over medium-low heat, stirring constantly until thickened. Add green pepper, red pepper, onion, and pineapple chunks. Cover and simmer for 6 to 8 minutes until vegetables are tender crisp. Serve over hot cooked rice.
Night Before: Combine starter, 2 c flour & milk in a large bowl. Stir to combine, cover & let stand 8 hours or overnight. Baking Day: Stir in sugar, salt & baking soda. Add the last 3/4 c flour. Knead for 4 - 5 minutes. Roll to 3/4" & cut into 4" rounds, knead scraps together & cut or shape last muffins. Place on cornmeal or semolina dusted wax paper, dust tops. Cover & let rise 1 - 2 hours. Heat lightly greased griddle/pan to medium heat, cook 6 - 10 minutes per side. Muffins should be a nice golden brown & cooked through. Cool on wire rack. Fork split & package.
In a mixing bowl, beat cream cheese until smooth; stir in the olives and onions. Spread over ham slices. Roll up, jelly roll style, starting with a short side. Chill for at least 1 hour. Just before serving, cut into 1 inch pieces.
Cook potatoes in boiling water to cover 3 minutes; drain well, and set aside. Saute chopped onion in butter in a large skillet over medium heat until tender. Add lemon rind, lemon juice, salt and pepper and stir well. Add potatoes and stir gently to combine. Spoon potato mixture into a lightly greased 11x7 inch baking dish. Bake uncovered at 375 for 50 minutes or until potatoes are lightly browned.
Preheat oven to 400°F. In a large bowl, mix potatoes with 4 tablespoons of the olive oil. Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds. Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and saute until lightly browned and toasted. Remove to a paper towel-lined plate. Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers. Makes 24. Serves 8-12.
To spit-roast the turkey, grease the bird inside and out, and truss (tie) it into a tight shape that balances easily on the spit. It's better to put two small turkeys on a spit rather than one that's too large. The cavity can be filled with onion, lemon or orange slices, sprigs of fresh herbs or sprinklings of dried herbs (regular stuffings don't cook properly with this method.) Besure to have a drip pan under the bird and use the drippings to baste it. As a guideline, a 3 to 4 lb (1. 5 to 2 kg) bird will take about 1 1/2 hours to spit roast. a 6 to 8 lb (3 to 4 kg) bird will take 2 1/2 to 3 hours. For a covered barbecue (gas or charcoal), cook the bird stuffed or unstuffed. Place the bird on the grill over a drip pan nestled between two beds of hot coals. Roast until meat thermometer inserted in the thickest part of the inner thigh registers 185 degrees F (85 degrees C).
Freeze pomegranate juice in and ice cube tray for 4 hours, or until the juice is solid. In a blender, add the frozen juice, 1 1/2 cups ice cubes, raspberries, tequila, orange liqueur, lime juice, and sugar. Blend mixture until smooth. Pour into glasses and serve immediately.
Preheat oven to 350F, and grease and flour a 13 x 9 inch pan. Melt butter and chocolate in a saucepan over low heat, stirring often until smooth; cool slightly. Beat eggs at medium speed in a mixer for 2 minutes; gradually add in sugar. Beat well. Add in chocolate mixture, flour, bourbon, extract, and salt and beat well. Pour batter into the prepared baking pan and bake for 25-30 minutes. Cool completely before cutting and sprinkling with powdered sugar.
Cut peeled & cored apples into wedges. Place the apple wedges into a large enameled cast-iron pot or Dutch oven. Add water and cinnamon candies. Over medium-high heat, bring to a boil, stirring constantly. Reduce the heat to medium, stirring constantly until the candies have dissolved and apples are soft but not mushy. Continue to boil until 1/2 cup of the liquid remains. Taking care not to break up the apples. The more concentrated the liquid, the more intense the color and flavor of the apples. Serve warm or at room temperature.
Mix vinegar and sugar. Add onion. Allow the onion to marinate, in the refrigerator, until dinnertime (the longer the better, at our house). Brown the ground beef, adding salt to taste. Make an indentation in individual portions of mashed potatoes. Fill indentations with beef and spoon the marinated onions and sauce over over the meat. Enjoy!