HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat over to 325F, 160C or Gas Mark 3. Coat the drumsticks or thighs in the peanut oil or melted butter. Mix all the spices together in a small bowl. In a large bowl mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package. You will be cooking these covered most of the time. Sprinkle more of the spice on the drumsticks. You can use all of the spice mix or stop whenever you want. Fold over the foil to seal up the chicken and bake for 90 minutes. At 90 minutes open up the foil packet to allow the chicken to cook uncovered. Continue cooking for at least 15 minutes but I recommend longer, 30 - 45 minutes. To serve, baste with the sauce from the pan and squeeze some fresh lime juice of the chicken right before you serve it.
saute onions in peanut oil in frying pan until browned. trim fat from steak. pan fry steak on each side about 3 minutes to side or until brown. take broth from cooking mix with terryaki sauce. remove steak from pan serve on heated platters pour sauce on each portian.
For the Pudding. Preheat oven at 180 oC. Place the dates and figs in a bowl with the bicarbonate of soda and cover with boiling water, set aside till needed. Cream the butter and sugar until well blended add the beaten eggs gradually to resemble a smooth mixture. Fold in the flour. Add date, fig and water mixture and blend throughly. Add grated carrot and nuts. Pour into a greased cake tin or latex mould. Bake for 30 to 40 minutes until a skewer comes out clean. Toffee Sauce. Place butter, cream, syrup, treacle and vanilla extact in a saucepan. Melt over medium heat until it comes to the boil, stirring frequently. Add nuts and fruit, if required. Simmer for 5 minutes. Serve Pudding with lashings of sauce and vanilla ice cream. Heat sauce prior to serving if it has cooled down.
Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick. Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely. In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.
In a bowl beat together eggs and half-and-half. Crumble the cream cheese. Add to egg mixture. Season with salt and pepper. Melt the butter in a skillet. Add curry powder and make sure it blends well with the butter. Pour egg-cream cheese mixture into hot skillet. Reduce heat. Cook slowly, gently stirring and lifting the mixture from sides and bottome of skillet. Cook unti set but still moist and creamy. Immediately spoon scrambled eggs onto hot toast. Garnish with parsley. Serve.
Cut the avocados in half (carefully, if you want to use the shells to serve the salad). Scoop out the insides and chop finely. Combine all of the chopped vegetables with the olives, and season with lime juice, salt, pepper and tabasco to taste. Add the avocado and stir carefully, trying not to mash the avocado. Heap the salad into the avocado shells and serve. Garnish with cilantro if desired.
Place chicken and remaining ingredients (except for fresh basil) in a large ziplock freezer bag. Remove as much air from the bag as possible then label and freeze. To serve, remove from fridge to thaw chicken overnight. Transfer package contents to an oven proof baking dish. Bake for 20-25 minutes or until juices run clear. Sprinkle with fresh basil and serve.
Stir honey and butter or coconut oil into cooked barley. Add in milk. Mix dry ingredients and add to barley mixture. Stir in walnuts. Spoon into an 8 section scone pan, sprinkle with a little nutmeg and bake for 15-20 minutes at 350 degrees. Serve with butter or coconut oil and real maple syrup.
1. Quarter, core, and shred cabbage (may be done with food processor). 2. Pack into sterilized quart jars by tamping down with a fork (I use tongs) and leave 1 inch headspace. 3. Add 2 tsp salt and 3 tsp cider vinegar to each jar. 4. Cover with boiling water to within 1/2 an inch of the rim, pouring slowly and working air bubbles out with a fork. 5. Cover with standard self-sealing lids (snap lids). 6. Apply bands firmly. 7. Turn upside down on a tea towel for a day. Check seals after 24 hours. 8. Store in a cool, dark place and let cure for 6 weeks. 9. Note: 2 heads cabbage will make about 6 1/2 quarts.
In a large saucepan, fry the onion in the oil over a medium heat until soft. Add the garlic and cook for 1 minute. Add the mince and cook until it browns, stirring to break up any clumps. Stir in the chilli powder and cumin, then add the tomatoes, stock, and tomato puree. Cover with a lid and simmer gently for 45 minutes, stirring often. Meanwhile, peel the skin off the outside of the chorizo and discard, then cut it into small cubes. Cook in a non-stick frying pan over a medium heat for 3-5 minutes until the fat starts to run out. Add the chorizo and fat in the pan to the mince, then add the sweet chilli sauce, pepper, and kidney beans. Simmer for another 10 minutes. Mix the cornflour with 2tbsp cold water, stir in and cook until simmering again.
Brown ground beef in minced garlic. Preheat the oven to 375 degrees. Add cream of chicken, mixed veggies and cream of mushroom soups. Add a little milk if necessary. Stir over medium heat til mixed through. Spray a 8X13 pan with pam and pour the beef, soup and veggie mixture into the bottom of the pan. Spread evenly. Top with shredded cheese of your choice. Top with tatertots. Bake uncovered at 375 til the tatertots are crispy and the casserole is bubbily and hot. (Usually takes about 30-45 minutes) I also like to put it under the broiler for a few minutes to make the tatertots super crispy.
Fill a large pot half-full of water. Bring it to a boil and add Old Bay seasoning and the sausage. Bring back to boil and cook about 10 minutes. Add ears of corn and bring to boil again. If adding potatoes, add them with the corn. Cook about 10 minutes. If adding frozen crab legs, add them next. Bring mixture back to a boil and immediately add the shrimp, cooking just until the shrimp turn pink. Remove pot from burner. Immediately drain pot and spoon mixture into large serving bowls. Serve with cocktail sauce, saltine crackers and plenty of napkins, hand towels or paper towels. This is always served as a casual meal because each person peels his own shrimp and it can get messy, but everyone enjoys it. For large groups, we usually cook it outside in a huge pot over an open gas burner, like a King Kooker.
Romana Sauce: Heat the oil in a small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for about 1 minute. Whisk in wine, rosemary, parsley and salt. In a separate bowl, whisk cornstarch and chicken or vegetable broth. Add mixture to sauce and stir well. Bring to a boil and set aside. Pasta: Heat saute pan over medium heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and hot, cooked and drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated. Serve hot. Enjoy!
Dip each tortilla in hot oil, turning once to soften. Blot on paper towels. (I did not use the cooking oil to soften the corn tortillas, I wrapped all 12 in a paper towel, sprinkled water on the paper towel, and put them in the microwave for a minute.). Spoon about 2 tablespoons of Wick Fowler Chili down the middle of the tortilla. Sprinkle on the grated cheese and onion. Roll up and place seam down in baking dish. Cover the rolled tortillas with the remaining chili, onion and grated cheese, in that order. Bake at 350F for about 30 minutes or until cheese is melted and enchiladas are hot.
Dissolve jello in hot water. Add coke, cherries and pecans. Place in serving dish. Refrigerate until firm.
In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking. Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant to the skillet to fill it without crowding, and fry until golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and sprinkle with salt, & freshly ground black pepper. Repeat with remaining eggplant slices, and more oil. Let cool, then cut into 1/2" strips. Set aside. In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring until golden, about 2 minutes. Stir in the tomatoes, Italian Seasoning, salt & freshly ground blaack pepper,(don't overdo with seasonings) and bring to a boil, then cover and simmer until thickened, about 10 minutes. Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella. Divide the pasta among shallow bowls and top with reserved eggplant strips, basil or parsley, and Parmesan.
Place the tomato sauce or tomatoes with a little water in a blender with the onion and blend until smooth.The puree should not be too watery.Set aside. Place the chicken breasts in a pot and cover with water and a pinch of salt.Bring to a boil.Meanwhile wash and chop all veggies,giving the chicken plenty of time to do its thing. Add the carrots and potatoes to the pot with the chicken(if the chicken still has a long way to go,wait until it is almost done).After about 5 minutes,check for doneness.Remove if they seem soft enough to your liking-remember they need to be firm enough to hold their shape after a brief sautee with the chicken later.If they are still too hard cook a couple more minutes before adding the remaining veggies. Add the remaining veggies and cook until done but still somewhat crisp. Drain the chicken and veggies(reserving the broth if you wish,it probably won't be very rich if you only used breasts,but you can still use it for cooking veggies,rice etc.).Let the chicken cool until you can handle it comfortably.Shred the chicken,discarding the skin,bones,and any gristle, cartilage and excess fat. Heat the oil in a large skillet over medium.Add the reserved tomato puree,and cook for about 5 minutes,stirring often ,until it has concentrated a bit and no longer has a raw flavor. Add the chicken,vegetables,chiles,raisins,and almonds.Add vinegar,sugar,and spices to taste.Simmer a few minutes ,until everything is hot and the flavors well melded. Serve hot with white rice.
In a small saucepan, combine ketchup, brown sugar, vinegar, mustard & Worcestershire sauce. Bring to a boil; reduce heat and simmer, stirring occasionally until sauce thickens, about 10 minutes. Pour sauce into a large bowl and set aside. Crumble the chuck & sirloin into a bowl, sprinkle with salt & pepper, and toss lightly to combine. Shape into 8 (3 inch) burgers, about 1/2 inch-thick. Preheat grill to medium-hot and oil grill rack. Grill onions for 5 minutes on each side, or until softened and browned. Transfer onions to bowl with sauce; toss to combine. Grill burgers, 3 to 4 minutes per side for medium-rare. (I took the sauce that was made & dressed each side as well) Top with cheese during the last 1 to 2 minutes of cooking time, with grill covered, to melt cheese. Remove burgers from grill. Grill buns cut sides down until toasted. To assemble burgers, top bottom halves of buns with lettuce, tomato slices, and burgers. Spoon on onions, and top each burger with 2 pieces of bacon and bun tops.
Wash the carrots and cut it up into chunks. (If you are using non-organic carrots, peel them.) Chunk up the onion and potatoes also. Put the vegetables, stock cubes, parsley and bay leaf into a pot and add enough water to cover. Bring to a boil, then lower the heat and simmer until all the vegetables are very tender, about 40 minutes. Peel and grate the ginger. Add it and the cardamon to the soup. Puree the soup with a stick blender or in batches in your mixer or food processor. (If you use a food processor, you may need to pass it through a sieve to make it smooth.). Return to the heat and stir in the orange juice. Season to taste. Swirl in the cream just before serving.
Heat the oven to 400F or 450°F (Note the slightly higher oven temperature when baking fresh egg pasta.) Lightly coat a large, shallow baking dish with olive oil. Bring a large pot of salted water to a boil. Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minute Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color. Drain well. Keep the water boiling for the pasta. In a large skillet, heat the olive oil over medium heat. Add the scallions; saute 1 minute to soften. Add the asparagus and saute briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve. In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth. Cook for 1 min. ,whisking constantly, to cook away the raw taste of the flour. Add the milk and cook, whisking all the while, until it comes to a boil. Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute. Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese). Season with the cayenne, allspice, and more salt and pepper. In a small bowl, combine the breadcrumbs and the remaining grana padano. Season with salt and pepper and add a drizzle of olive oil. Mix well. Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone. Drain well. Return the fettuccine to the cooking pot. Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices. Toss and taste for seasoning. Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top. Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.
Line a baking sheet with parchment paper. Mix the salt, sriracha sauce and granulated garlic in a bowl. Spread the mixture out thinly on a baking sheet and allow it to dry slowly, uncovered for a day or two, stirring once or twice during the process. It can then be stored for future use in an airtight container at room temperature. Quicker Method: Preheat oven to 350*F. Spread the mixture out thinly on a baking sheet lined with parchment paper. Put the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry, usually within 2-3 hours(time will vary depending on different factors). If mixture clumps just put in a plastic bag and run a rolling pin or round glass jar over to break up clumps.
Put steak in crockpot. Combine wine, soy sauce, garlic, broth, ketchup or tomato paste, mustard and onion. Pour over steak. Cover and cook on low for 6 to 7 hours. Turn to high. Dissolve cornstarch in water; stir into crockpot. Add mushrooms. Cover and cook on high for 20-30 minutes or until mushrooms are tender. For serving, meat should be cut across the grain. Note: I remove the meat to a plate and cover with foil. I then put the sauce in a saucepan and heat over med-hi to high heat while stirring so that it's done more quickly than the method stated above.
Heat the milk until bubbles form around the sides of the pan. Pour over the croutons. Stir in the eggs, one at a time. Saute the mushrooms, onion, salt and pepper in the melted butter until the onions become translucent. Cool briefly, then stir into the bread mixture. Pour into a greased 8" or 9" square baking dish. Sprinkle with the parmesan cheese. Bake in a larger pan of hot water 350 degrees, 45-50 minutes, until firm.
drain the tofu and press for 30 min by putting between paper towels with a large weight (book or heavy pan) on top. Prepare the marinade by mixing oil, broth, pesto, garlic, oregano, thyme, rosemary, lemon and salt and pepper to taste. cut the tofu into thin strips. Marinate the tofu for 1hr minimum, tossing a few times to make sure it is evenly distributed but being careful not to break pieces. meanwhile, combine cucumber, tomato, olive and feta in a bowl. Take the tofu out of the marinade (reserve marinade) and fry over very high heat in a non-stick skillet until darkly browned (very important that it is non-stick!). Turn off heat and immediately pour extra marinade over tofu. The pan will be very hot and the marinade should mostly cook off immediately,. Meanwhile, heat up pitas in oven or microwave. Cut in half and fill each one with tofu, tzatziki, and veggies.
Bring jalapenos and tomatoes to a boil. In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well. Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside. In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don't fully cook them or else they will end up like mulch latter. Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce. Add cheese and stir well. If needed at salt to taste and bring to a boil. Serve hot and enjoy with warm tortillas!
Pour tomato juice followed by beer in a chilled mug. Throw in a pinch of salt and a twist of lime (if using). Garnish with olives and serve.
Cook Brussels sprouts in boiling salted water to cover 4 minutes; drain. Lunge sprouts into ice water to stop the cooking process; drain. Cook bacon in a large skillet over medium heat, stirring often, 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon dripping in skillet. Melt buttle in hot drippings over medium-high heat; stir in brown sugar, cinnamon, and nutmeg. Cook, stirring constantly, 1 minute or until sugar is melted and sauce thickens slightly. Stir in Brussels sprouts; cook, stirring often, 10 to 12 minutes or until lightly browned. Add salt and pepper to taste.
Heat large nonstick skillet over med-high heat. Add first 4 ingreds to pan; cook 5 min, stirring to crumble lamb. Stir in rice and cinnamon; saute 2 minute Stir in broth; bring to a boil. Cover, reduce heat, and simmer 20 min or til liquid is absorbed. Remove from heat; stir in chopped tomato, 3 T parsley, mint, lemon juice and salt. Cover and let stand 5 minute Sprinkle with remaining parsley.
Preheat oven to 350 F and have a baking pan greased and ready to go. If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4" thin. Bring a small saucepan of water to a boil. Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw. Pat dry and set aside on a plate. Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese). Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste). Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece. Next,place a nut coated cheese chunk on top of each chicken piece in the center. Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed. Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste). Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through. Meanwhile,combine wine,dressing,and jam in a small skillet. Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process). If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken. If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step). Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.
In a large bowl, cream the butter, applesauce, sugar and honey. Add in the lemon zest. Combine the cream of wheat, baking powder and cardamom and then stir into the creamed mixture. Add and mix in the yogurt and egg whites. If over mixed, the bars will fall during baking. Spread the mixture evenly into a greased 9x13 inch pan. Bake at 350 for 45 to 55 minutes or until the edges are brown. Cool and cut into bars.
Preheat oven to 375. Work flour, butter, sugar and salt until it looks like coarse meal. Add half and half then barely mix. Line 2 pie pans with 10 oz portions. Put blueberries in a large bowl and mix in sugar, flour, salt and lime zest. Add lime juice and bourbon. Toss till well mixed. Fill shells. Make lattice tops for each pie. Place pies on silpat lined jelly roll pan to catch drippings. Bake for 1 hour or until bubbling over. Let cool at room temp before cutting.
Melt the butter in a saucepan (2 or 3 qt fine). Cut up the onions into 1/2 inch pieces. Saute in the butter until "golden", when they begin to turn brown and caramelize. Slice up the mushrooms thinly, cutting them in half crosswise first so the pieces won't be too large. Add them to the onions, and cook, mixing, until they give up their liquid. Gently simmer them for 1 1/2 hours (really! this will turn them silky), adding hot water as necessary to keep them barely covered. Mix occasionally. Season with salt and pepper to taste. Serve warm on the bread, which should be sliced fairly thinly. Prep time given below includes mostly the washing and chopping - sauteing the onions is included in the passive time. I truly had to guess at the # of servings, but it will serve lots at a party, or maybe 6? for lunch.
In a bowl, combine mix the coconut, crushed vanila wafers, and nuts well and then add orange juice, vanilla and bourbon. Mix well, cover and refrigerate several hours or overnight. Roll into one-inch balls; then into confectioners sugar.
Preheat oven to 180°C. Line baking trays with nonstick paper. Place butter, syrup and sugar in pan over low/medium heat until butter is melted. Stir. Add flour and ginger. Place 3 teaspoon scopes on each tray THESE SPREAD A LOT--LEAVE ROOM. Bake 5 minutes or until golden brown. Remove from oven; let stand for 1 minute. Wrap around large wooden spoon handle till set. Store in an air-tight container with layers of baking paper between.
Combine sugar, flour and nutmeg; cut in butter until mixture resembles coarse crumbs. Add nuts. Arrange yams and peaches in 1 1/2 quart casserole; sprinkle with sugar mixture. Bake at 350F for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned. Serve immediately.
Preheat oven to 350 degrees. Empty contents of Uncle Ben's Original Long-Grain Wild Rice into an 8 x 8" glass baking dish. Mix mushroom soup, 1/2 cup water, mushrooms (undrained), onion and Italian seasoning with rice. Place chicken breasts on top of rice mixture and sprinkle with more Italian Seasoning. Bake in preheated oven until chicken is cooked through and rice is tender. Allow chicken to cool. Remove skin and discard. Tear chicken into bite-sized pieces and mix into rice mixture. Enjoy!