HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split chicken breast halves in half horizontally to form 4 cutlets. If using 4 ounce breasts, do not split but continue with recipe. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and saute 2 minutes. Turn cutlets over; saute for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets. Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.
Heat the oven to 450°F and arrange the rack in the middle. Combine all ingredients in a large bowl and toss to coat. Let marinate 20 minutes, tossing cauliflower occasionally. Arrange cauliflower in a single layer on a baking sheet. Roast until tender and slightly blackened, about 15-20 minutes. Remove from the oven and serve hot or at room temperature.
Bring water to a boil (I normally heat it in my tea kettle.) Microwave the frozen potatoes, carrots, 1/2 cup onion, and chicken for 5-8 minutes, stirring once. The goal is to warm them up, not cook them. Meanwhile, melt the butter in a large pot and add ginger, garlic, and 1/2 cup onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet. Pour the boiling water into the mixture, stir well. Add the bullion, and no longer frozen mixture. Simmer 30 minutes. (I also start the rice about now.). Add the apple sauce, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.
In 4-5 quart saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: Substitute olive oil for safflower oil.
Mix all ingredients together and refrigerate before serving. Keeps in fridge 3-4 days.
Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce. To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.
Mix all the ingredients together in a large pot. Heat, while stirring constantly, until mixture reaches the "soft ball" stage (230-240°F). Remove from heat and continue to stir until mixture becomes cloudy and creamy in appearance and the pecans are suspended in the mixture. On parchment paper, drop desired amount. Let cool, then enjoy!
Begin heating refried beans in a suacepan. Cut Velveeta into cubes and add to beans. Heat until cheese is melted. Stir in picante sauce and as much Tabasco (or similar) as you like. Serve with chips, a cold beer, and a good football game (Hook'em Horns).
Grease an 8x8 inch baking pan. Preheat the oven to 350. In a bowl, beat the egg well. Add the sugar and vanilla and mix well. Sift the flour with the salt and baking soda,then stir into the egg mixture. Stir in the nuts. Spread the batter in the prepared pan and bake for about 20 minutes. Cut into 16 squares while still warm. Cool, then remove from pan.
Whisk the vinegar, garlic, and pepper together. Slowly add olive oil until it begins to thicken and set aside. In a mixing bowl toss pasta, olives, onions, celery, spinach, nuts, and feta cheese until fully combined. Pour vinaigrette over the salad and toss until all the ingredients are covered. Chill at least 1 hour before serving. Tip: toast pine nuts on a baking sheet in a 350 degree oven or in a non stick saute pan over medium heat until golden brown. Be careful not to burn.
In a large dutch oven, brown the ground beef, onion and garlic in the olive oil. Drain. Add remaining ingredients to the dutch oven. Simmer approximately 20 minutes or until spaghetti is done. Individual bowls of soup may be topped with some freshly grated parmesan cheese if desired. .
Wash and drain chicken livers. Combine flour, pepper and parsley in a bag. Drop livers in bag, 4 or 5 at a time, then shake. Heat vegetable oil and margarine in deep skillet. Put in onions and chicken livers. Fry at medium-high heat until browned (5 minutes or so). Pour in wine; simmer a minute or two. Great with rice. Serves 4.
*** TO PREPARE THE CAULIFLOWER ***. Place a large pot with 8 cups water and the salt over high heat. Cover and bring to a rolling boil. Meanwhile, remove all the leaves from around the stem of the cauliflower. Cut the florets off the central stem into 2- 3-inch pieces, keeping them consistent in size. Place the florets in the boiling water. Return the water to a rolling boil and cook uncovered, stirring a couple of times, for 5 minutes. Drain, then evenly spread the florets over a flat tray and cool for 30 minutes uncovered. The steamed florets must cool prior to frying or they will fall apart. Heat the oil in a medium saucepan over medium-high heat to 375°, using a candy/fry thermometer for accuracy. The oil should be about 1 1/2" deep. Fry 4 to 5 florets at a time until golden brown and the edges are crispy. Remove them with a slotted spoon to a paper towel-lined dish. Make sure the temperature of the oil remains at 375° so that the florets fry evenly. Fry the remaining pieces of cauliflower. If you prefer, you can serve the cauliflower steamed. *** TO PREPARE THE TAHINI SAUCE ***. In a small bowl, mash the garlic and salt to a pulp using a pestle. Add the tahini, lemon juice and water. Whisk until smooth and creamy; the consistency will be like pancake batter. Use a spoon to mix in the parsley. Cover and refrigerate until needed. Tahini sauce may thicken once refrigerated. Thin it with lemon juice or water. TO SERVE *** Place the tahini sauce in a small bowl in the center of the platter. Arrange the warm or room-temperature cauliflower around the tahini.
Make sure the oven rack is in the center position and preheat the oven to 425°F. Place the potato nuggets in a 9 by 13-inch casserole dish and bake for 15 minutes. Using oven mitts or pot holders, carefully remove the dish from the oven and turn the Tater Tots with tongs. Return the dish to the oven and bake until crisp, about another 15 minutes. Using the mitts or pot holders, remove the dish from the oven. Reduce the oven temperature to 375°F. In a medium, heavy saucepan, melt the butter over medium heat. Add the onion, salt, and pepper, and cook until soft, about 4 minutes, stirring occasionally with a large wooden spoon. Incorporate the ham and cook, stirring, for 2 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Pour in the milk and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes, or until thickened. Using the mitts or pot holders, remove the saucepan from the heat and add 2 cups of the cheese. Stir until thoroughly combined. Pour the milk mixture over the Tater Tots and sprinkle with the remaining 1 cup of cheese. Bake in the oven until bubbly and golden brown, about 35 minutes. Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.
Bake the cake according to directions in two 8" round pans. While cake is baking let the ice cream soften a bit. Spread ice cream, about 1/2 inch thick on buttered cookie sheet, if you can form about the same size as the cake. Place in freezer until frozen well. When cake is cooled completely (very important) cut each layer in half with long knife. Carefully separate layers. Place the ice cream in the middle of each layer of cake. So it is cake, ice cream, cake. Place in freezer about an hour. Remove from freezer, frost bottom, place on second layer, frost. Place in freezer another hour. Frosting should be frozen. Wrap in plastic wrap till ready to serve. When you are ready to serve heat knife in hot water before cutting. Enjoy.
Add butter to skillet over medium heat. Once butter has melted, add onions, garlic, a good sprinkling of salt and pepper, and thyme. Allow onions to sweat down for about 10 minutes, then stir and let continue to sweat another 5 minutes. Add wine and beef broth, simmering about 5-10 minutes or until wine starts to oxidize and turn brown. When onions are cooked through, drain and save the broth and wine mixture. Add flour to wine and broth and boil mixture about 10 minutes it should be significantly reduced toabout 1/4 of what you started with. Remove from heat and add cream. Shape pizza dough into 10-12 inch diameter, 1/4 inch thick disk. Put reduced sauce on dough. Top with onions and then layer with chunks of Gruyere. Bake at 325 degrees on a middle to lower middle rack for about 15 minutes, checking to make sure the Gruyere doesn't burn.
Mix first half of ingredients together in a non-reactive dish or large Zip Lock bag. Soak skewers in water until needed. Slice fish and peppers in to 1" or 11/2" cubes/squares. Marinate fish for 1 to 2 hours at room temperature before cooking. Drain and save marinade for basting. Skewer fish and vegetables together and grill about 10 to 15 (depends or the size of your fish) minutes over Medium heat. Basting with reserved marinade. Note: Getting nice cubes of fish will be easier if you start with a roast or a fillet vs. a steak. Lemon juice will actually cook the fish while marinating. Do not over marinate. Adding a little (very little) Apple or Hickory wood chips will add to the flavor. I found that the marinate time was better at about 3 to 4 hours if you have large pieces of fish. Say 11/2" to 2" chunks. You may not want to leave it out that long, try the first hour or two in the refrigerator and the last few at room temperature Just for safety.
Shake together ingredients in a small, clean bottle. Store in the refrigerator; will keep about 6 months.
Drain peaches, reserve syrup. Combine syrup, cloves, cinnamon stick, sugar and vinegar in a medium saucepan. Bring to a boil; cover and simmer 5 minutes. Remove from heat, add peach halves and cool completely. Refridgerate in airtight container overnight. Note: Flavor becomes stronger when stored several days.
Mix all except frosting ingredients together and shape into a ball. Mix the 5 oz. cream cheese, Worcestershire and tobasco together, and"frost" the ball. Roll in olives. Refrigerate 2 hours before serving. Great with crackers.
Let jars, rims and lids stand in hot water until they are ready to be filled. Measure the Strawberries and Rhubarb into a 6-8qt saucepan. Stir pectin into fruit. Bring to a rolling boil. Using a blender wand or hand masher break up the rhubarb. Add sugar. Return to a full boil and boil 1 minute. (It will increase in size.). After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top. Put rims and seals on jar and tighten as much as possible. Invert jars for 5 minutes then turn upright. Let sit for 24 hours before serving.
In medium bowl, combine green pepper, celery, onion, and rice and mix gently to combine. In small bowl, combine cumin, turmeric and tomatoes and mix well. Add to rice mixture and stir to blend. Place filling on tortillas and top with grated cheese. Roll up and wrap in plastic wrap. Refrigerate 1-2 hours to blend flavors before serving.
Caper Anchovy Butter: Blend the first 7 ingredients in a food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface and transfer butter mixture to plastic wrap. Let it chill for 15 minutes until it hardens somewhat, then roll to form 9-inch-long log. Freeze until firm, about 1 hour. (the butter can be made a week ahead of time). Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Cut caper-anchovy butter into 1/2-inch-thick slices and top the salmon -- or melt the butter slightly and pour over the salmon.
In a medium bowl, stir together the pickled cabbage and creme fraiche. Transfer to a serving bowl and set aside. In a small bowl, whisk together the flour, salt, pepper and baking powder. Set aside. In a large bowl, combine the potatoes, onion, corned beef, egg whites and the reserved flour mixture. Mix well to make a batter that is loose, but holds together well, adding a bit more flour if necessary. In a large skillet over medium-high, heat about 1/2 inch of oil until a shred of potato dropped into it sizzles immediately. Working in batches and using about 1/4 cup of batter per pancake, drop the batter into the oil, leaving several inches between the pancakes. Flatten the pancakes slightly with the back of a spatula. Fry, turning once, until browned, about 2 to 3 minutes per side. Remove to a platter lined with paper towels. Serve immediately with pickled cabbage creme fraiche. The pancakes also can be reheated on a baking sheet in a 400 F oven.
Preheat the oven to 400 degrees F. Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside. In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper. Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes. While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes. To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens. Homemade Maple Sausage: In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash. Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it. Chive Sour Cream: Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed. Cook's Note: You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear. You can use all different types of meats and spices to make the sausage your own!
Mix milk, coffee and dry pudding mix in a medium bowl with a wire whisk for 2 minutes or until blended. Pour into individual dessert dishes and refrigerate for at least 1 hour or until ready to serve. Fold cinnamon into whipped topping. Top each serving with a dollop of Cool Whip and a sprinkle of coffee beans!
Set oven to 375°F (will reduce heat later). Line 12 muffin tins with paper liners, or sray with non stick cooking spray. To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside. In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well. Stir in orange juice and sour cream; mix well to combine. In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well. Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen. Fold in the strawberries and rhubarb carefully not to overmix batter. Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this). Sprinkle a generous amount of streusel mix over the batter. Reduce heat to 350°F. Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.
Cut the Ahi, place in a mixing bowl. Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again. If using frozen Ahi add chili sauce to above bowl. Add to the Ahi and very gently mix, not to break up Ahi. Place on a platter, garnish with the rest of the green onion. Platter tips. Coconuts split in half for bowls, pineapples cut in half and scooped out,save. " cut the long way top to bottom" leave top leaves in place. Save scooped pineapple for another Beachbumlahaina dish.
In a large bowl, combine all ingredients. Beat in enough additional powdered sugar (about 1 cup) to make the frosting spreadable.
Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow creme. Reduce speed to low, and beat in confectioners' sugar and vanilla. Increase speed to high; beat until fluffy.
In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt. Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambledi1/2firm but nice and moist (2-3 minutes).
n a small bowl, combine the mayonnaise, ketchup, and mustard. Stir to mix. Set aside. Shape the beef into a patty that is about 1/2" wider than the bun. Preheat a medium nonstick skillet or grill rack on high heat.Place the patty on the pan or grill. Cook for 1 to 2 minutes per side, or until desired doneness is reached. (Do not smash the burger with the spatula.) About 30 seconds before the burger is cooked, top with the cheese, if desired. Place the bun halves, cut sides down, on the pan or grill. Cook for about 45 seconds, or until toasted. Place the bun bottom on a serving plate. Top with the patty, lettuce, onion, and pickles. Spread the reserved sauce evenly over the inside of the bun top. Flip onto the burger. Makes 1 burger.
Combine first three ingredients and place on a 13 x 9 inch baking dish. Drizzle with melted butter, stir to combine. Sprinkle with Taco Seasoning and mix well. Bake at 250° for 45 minutes. Stir every 15 minutes.
Put the steel blade in the food processor. Drop in the Skor bars. Process the Skor bars with a few quick pulses, and then let the machine run until the bars are coarsely chopped. Whip the whipping cream with the icing sugar with an electric mixer, until stiff. Dip the cookies into the milk, and then into the liqueur (I was lazy, mixed the milk and the liqueur together and then dipped the cookies in the mixture). Arrange the dipped cookies in a single layer at the bottom of an ungreased 10 inch springform pan. Fill the spaces with pieces of cookie that have also been dipped. Spread a layer of the whipped cream over the cookies. Sprinkle with a third of the chopped Skor bars. Repeat the three layers twice more. Refrigerate overnight.
Peel boiled potatoes while they are still warm and cut into large, bite-sized cubes. Toss together with remaining ingredients. Refrigerate for at least one hour.
If using liner, place it in a slow cooker bowl, fitting it snugly against the bottom and sides of the bowl; pull top of liner over the bowl rim. Place all ingredients in the slow cooker; stir gently then cover with the lid. Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done. Carefully remove the lid to allow steam to escape. Serve directly from the slow cooker over rice.
Heat oven to 350. Spray 8" square baking dish with cooking spray. Whisk flour, baking powder, salt and cinnamon in a large bowl. Whisk egg and brown sugar in medium bowl until smooth. whisk in milk, butter and vanilla. Stir into flour mixture just until dry ingredients are moistened. Fold in apple and cranberries. Pour into baking dish. Bring syrup and apple juice to a boil in a saucepan. Gently pour over batter; sprinkle with nuts. Bake 35 to 45 minutes or until op of pudding springs back when lightly touched and sauce forms on bottom (do not over-bake). Cool 20 minutes on wire rack, serve warm with a dollop of whipped cream if desired.
Mix the milk and sugar (equal parts of cream and sugar if you are adding to recipe). Boil until thermometer reaches 210F and add butter and vanilla. When temperature reaches soft ball stage add 1-1/2 cups pecans. When temperature reaches 2 degrees higher than soft ball stage, turn heat off and whip until it feels heavy. Spoon on buttered platter by spoonfuls. Allow to cool. NOTE: If doubling recipe, cook 2 degrees higher. Soft ball stage is 235 degrees F.
Dip mushrooms into beaten egg. Coat mushrooms with bread crumbs seasoned with salt and pepper, basil or thyme. Cook mushrooms and onion in butter in skillet, turning occasionally, until mushrooms are tender and golden brown, 7 to 8 minutes.
Cook fusilli as label directs; drain. Meanwhile, in a large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt, and pepper. Shape meat mixture into 1 inch meatballs. In a 12 inch skillet over medium high heat, in hot oil, cook meatballs until browned on all sides, removing meatballs to a shallow 3 quart casserole as they brown. When all meatballs are browned, add fusilli; toss to mix well. Set aside. Into drippings in skillet over medium heat, stir flour and mustard; cook 1 minute. Gradually stir in beef broth and milk; cook until sauce boils and thickens, stirring constantly. Stir in grated parmesan cheese. Pour sauce evenly over meatball mixture; cover and bake 20 minutes or until sauce is hot and bubbly and the meatballs are cooked through. Garnish with parsley.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a small bowl stir to combine the walnuts, rolled oats, chili powder, salt, 1 tablespoon maple syrup and olive oil. Spread evenly onto prepared baking sheet and bake for 15-20 minutes turning twice for a golden crunch. Remove and allow to cool. In a large oven safe saute pan, melt butter over medium high heat. Place pears in pan, cut side down, and cook until golden and caramelized, about 5 minutes. Add cranberries, 1/2 cup maple syrup, juice and zest of 1/2 orange and allspice to the pan. Transfer to the oven and bake or 30 minutes or until cooked through. Turn the pears half way through the baking time and baste with pan juices. Spread yogurt onto a serving plate or platter and top with pears and cranberries. Sprinkle spiced walnut granola over the pears and drizzle with orange maple pan sauce. Garnish with mint sprigs to serve.