HumbleIntelligence/food-ner-1-Million huggingface dataset:
*Note: the original recipe specified dried thyme. Preheat the oven to 425 degrees. If using a whole chicken/spatchcocking: Place chicken on the cutting board breast side down. Use kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it. For chicken pieces: Rub the spice mixture all over the chicken pieces and brown on both sides for 5 minutes each side. In a small bowl, mix together the salt, garlic powder, thyme (or other dried herb of choice) and black pepper. Rub the mixture evenly over the entire chicken. Set a large cast-iron skillet on a burner over medium-high. When the skillet it hot, add the chicken breast (or chicken pieces) side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up. Brown the other side 5 minutes. Set the skillet in the oven and roast for 30 to 40 minutes, or until the thickest part reaches 165 degrees. Depending on if you use a whole chicken, bone-in chicken pieces or boneless, roasting time will vary. It only took about 25 minutes for our chicken pieces to roast all the way through. Either serve immediately or let cool and refrigerate for use in a picnic.
Add all in the ingredients into your bread machine according to manufacturer instructions, although it's recommended to put the garlic in before the flour so it doesn't slow down the yeast. Do a dough cycle on the machine. When the dough cycle's finished, split the dough across two oiled 10" or 12" pie or pizza pans depending on how you like the thickness/consistency. Sprinkle the dough with extra parmesan cheese. Bake 8-10 minutes at 450F or until light brown. If you're going to eat the pizza right away, add your sauce, cheeses, and toppings of your choice and bake another 10-15 minutes, but for storage let cool then wrap tightly in foil and freeze.
Sprinkle pork chops with salt & pepper and coat lightly with flour. Heat butter and olive oil in large frying pan. Add chops and cook until browned. Remove and keep warm. Add garlic and cook over medium heat 1 minute. Add chicken stock. Bring to a boil, stirring up browned bits from bottom of pan. Stir in dijon mustard and parsley. Return chops to pan and cook til done. Top with sliced scallions before serving.
Preheat oven to 350°F (or as instructed on cake mix box). Mash the sweet potatoes in a bowl. Add in liquid ingredients: Milk, eggs, oil and orange juice. Mix until blended. Add cake mix and apple pie spice. Mix on medium speed until smooth. Pour into pan of choice. I used a bundt.
In a large skillet, bring Worcestershire, chablis, butter, black pepper, cayenne pepper and garlic salt to a boil. Add shrimp and return to boil, stirring occasionally. Remove from heat. Allow mixture to sit in pan for 15 minutes (shrimp should be pink). Meanwhile, mix both cheeses, mayonnaise, celery, onion and onion tops in a large bowl. Place half the shrimp and the liquid from the skillet into a food processor and pulse until very fine. Add remaining shrimp and pulse briefly so remaining shrimp stay fairly coarse. Add shrimp to cheese mixture and blend well. Add just enough milk to reach desired consistency (thinner for a dip, thicker for a spread). Refrigerate overnight. Mixture will thicken, so thin with a little more milk just before serving.
Melt butter in a large saucepan. Add brown sugar and bring to a boil. continue cooking for 1 minute until thickens. Let set 15 minutes. Mix in hot milk. Add powdered sugar gradually till spreading consisitancy. If it gets too thick add a little milk.
Place some crushed ice into the martini glass you will be serving in, and set aside. Place the 1 cup of crushed ice into a cocktail shaker. Pour in the vermouth and swirl it around, making as much contact as possible with the ice. Using a strainer, pour the vermouth out. Add the gin and stir well to combine. Remove the ice from your serving glass and add the twist or olive. Using the strainer, pour the gin into the serving glass. I admit that, since I have gotten older, I sometimes add a little of the crushed ice to my glass. Makes it easier to have the second one.
Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish, 8x8". Cook and stir the ground beef and onion in 10" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or until almost smooth. Pour into pie plate. Bake about 25 min or until knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min longer or until cheese is melted. Cool 5 minute. Garnish with lettuce, tomato and olives. FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to 1/2 cup, milk to 3/4 cup and eggs to 2. Divide remaining ingredients amounts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater Increase bake time to 30-35 minute. High Altitude For the 1/2 recipe only use 1 1/2 qt round or 1 quart square casserole. no other adj necessary.
Saute onions and garlic in olive oil until slightly translucent. Add fennel seeds - saute for a minute. Add meat and brown. Once mixture is combined and browned - spoon mixture into hoagie bun. Top with desired amount of pizza sauce. Add sliced cheese - enough to cover all meat and edges of bun. Broil until cheese is melted.
1. Brown sausage in 12" non-stick skillet over medium-high heat, 6-8 minutes Transfer to paper towel lined plate. 2. Add bread crumbs and 1/4 teaspoon each of salt & pepper to skillet and cook until golden brown, about 5 minutes. Transfer to bowl and wipe out skillet. 3. Bring water, 1-1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer over medium-high heat. Add pasta and cook, stirring often, until al dente, 8-10 minutes. 4. Whisk remaining evaporated milk, hot saucer and cornstarch together in a bowl, then stir into pasta. Bring to simmer and good until begins to thicken, about 1 minute. 5. Remove from heat and add cheeses and sausage. Sprinkle with bread crumbs & enjoy!
Sift the flour and salt into a large bowl. Stir in 50g sugar and yeast. Make a well in the flour. Add the beaten egg. Add milk and mix into a dough. On a floured board, knead the dough until soft - about 5 minutes. Divide the dough into 20 portions and roll into balls. Place on a greased baking tray, cover with clingwrap or a damp teatowel and leave the dough to double in size in warm place. Bake in a 220 degree celcius oven for 12 - 15 minutes or until well risen and browned. Cool slightly. Combine extra sugar and cinnamon. Make a small incision in the doughnut and fill with a teaspoon of jam (a syringe or narrow spoon works well). Brush lightly with water and roll into the cinnamon sugar.
Preheat oven to 350 degrees F. Mix the gingersnaps and the butter and press into a pie pan. Bake for 10 minutes. Soften the gelatin in 1/4 c milk. In the top of a double boiler, mix the sugar, gelatin mixture, remaining milkand egg yolks until well blended. Cook over boiling water until mixture is slightly thickened. Melt 2 oz chocolate and mix into the gelatin mixture. Chill until syrupy. Whip evaporated milk until thick. Fold Evaporated milk, rum and vanilla into the gelatin mixture. Pour into pie shell and chill thoroughly. Whip cream and sweeten with 1/4 c sugar. Spread over pie. Shave the remaining chocolate into curls and sprinkle on top.
Mix all ingredients. Shape into little balls about 1-inch in diameter. Bake on a sheet pan for 1 hour at 275°F.
Strip outer leaves from cabbage. Shred cabbage (or kale), place in a saucepan with water to cover the bottom and bring to a boil. Reduce heat and simmer until crisp-tender, about 5-10 minutes. Drain well. (opt.) Liquefy in blender. Boil potatoes in a separate kettle, covered with water, until tender. In a small saucepan cook leeks or onions and cream(or milk) about 10 minutes. Mash potatoes then season with salt, pepper and mace. Mix in the onions and milk. Combine the potato mixture with cabbage or kale, beating it to a pale green fluff over low heat. Pour into a deep warmed dish. Dab with butter or margarine. NOTE: Leftovers can be fried in oil until crisp and brown on both sides. OPTION: Substitute ground nutmeg for mace.
Place all ingredients except dates into bread machine pan in the order listed. (Two tbsps of packed dark brown sugar may be substituted for the sugar and molasses.). Start machine on "sweet" cycle. Add dates when machine's fruit/nut signal beeps. (If your machine has no fruit/nut signal, add dates about 20 minutes after starting machine.). Note: Dough may appear too moist, even wet as the baking cycle begins, but this is normal; bread should come out fine.
Combine everything except chicken. Pour sauce over the chicken. Bake@ 350 for 1 hour.
In a large bowl, cream together the sugar, shortening, molasses, and eggs until smooth. Mix in all remaining ingredients, beating well. Cover and refrigerate until firm enough to handle (2 1/2 hours to overnight). Preheat oven to 375°F. Roll out dough (small amounts at a time) on well-floured surface until 1/8-inch thick. Cut with cookie cutters. Bake until golden brown (10-15 minutes). Dust with powdered sugar. Decorate with colored candies.
Mix and pour in a well greased pan. Sprinkle on topping Bake for 20 minutes at 425 degrees.
Heat 12" skillet to medium high, then add oil. Add potatoes, smoked sausage, onion and cajun seasoning. Cook until browned, about 10-12 minutes. Stir in cheese, allow to at least melt partially. Add soup, folding in to combine fully. Pour into slightly greased 9 X 13 pan. Put into preheated 350 degree oven; cook for 30 - 35 minutes or until brown and bubbly. Remove and let stand 5 - 10 minutes.
Preheat the oven to 350°F Line to baking sheets with parchment paper. Place the almond paste, sugar, egg white, and salt into the work bowl of a food processor. Process until it is well mixed and has the consistency of a thick paste. Put the pignoli into a shallow bowl. Using a teaspoon, drop a small amount of dough into the pignoli. Roll the cookie around to coat it with pignoli. Remove the cookie from the pignoli and form it into a small ball. Place on the prepared baking sheet. Repeat with remaining dough until you have 2 pans of cookies. Bake for 8 to 12 minutes, depending upon the size of the cookies. Rotate the pans at least once during the baking. The cookies are done when even so slightly golden on the top. Don't overbake these -- you want them to be chewy on the inside and they'll firm up after you take them out of the oven. Store in an airtight container for up to 2 days or freeze for up to 1 month.
Heat oven to 400. Line sheet with aluminum foil. Place chips in single layer on cookie sheet. Top with salsa. Sprinkle with cheese. Bake about 5 minutes until cheese is melted.
Combine lemon juice, cilantro, garlic, shallots, chili powder, cumin and salt. Mix well. Place tuna fillets in a large resealable bag. Pour marinade in bag and work it around until the steaks are covered. Refrigerate for 1 hour. Spray your grill with some non-stick cooking oil. Place the steaks on the grill and cook on high heat. Grill for 4 to 5 minutes per side (4 to 5 minutes total if using a George Forman grill) or until they reach the desired doneness (they should still be pink in the middle). Serve with remaining cilantro.
Preheat oven to 425F. Put carrots and potatoes in a large saucepan, fill with water to cover them, bring to boil and let them boil for just 2 minutes. Drain and set aside. Combine honey mustard, oil, garlic pepper and season salt in a bowl. Spread half of the mustard mixture on the pork. Toss the carrots/potatoes with the other half of the mustard mixture. Place pork in roasting pan and spoon the vegetables around it. Roast uncovered for 25-35 minutes, or until meat thermometers reads 160 degrees, stirring the vegetables once while cooking. ENJOY!
In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeno, and garlic. In a food processor process mixture, half at a time, with several on/off turns until you have large chunks. Place all of the mixture in the food processor bowl. Add lime juice, honey, cilantro, ginger, and 1/4 teaspoon sea salt. Cover and process with several on/off turns until the mixture is just a little chunky. If desired, season to taste with additional sea salt. Can add a small amount of V-8 juice if your soup is too dry. To serve, place 2 to 3 ice cubes in each of four shallow bowls; ladle soup over ice. Serve with lime wedges and green onions.
Place beef in the slow cooker. Combine mushroom soup, onion soup mix and gravy mix in a bowl until well blended. Stir in beef broth. Add mushrooms and onions to mixture, then pour over beef. Cover and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours. Cook egg noodle according to directions on package. Spoon beef mixture over hot noodles and serve.
Juice the orange and lemons. Mix all together. Simmer on low heat until sugar dissolves. DO NOT boil. Marinate pork overnight.
Preheat oven to 350 degrees. Line a large baking pan with foil. In a bowl mix together the olive oil, rosemary, garlic, salt and pepper. Rub about 1/3 of this mixture all of the chicken and work some of it under the skin. Mix the potatoes and the rest of the herb mixture together and scatter over the baking pan. Lay the chicken on top of the potatoes. Some will be under the chicken and some will not. Place in the oven for about 1 hour or until the chicken is done. Check the potatoes and move them around from time to time. Cook until the juices from the chicken run clear and the potatoes are soft. Remove chicken to cutting board to rest for at least 10 minutes. Return potatoes to oven while chicken is resting. You might even turn the oven up to 400 degrees for a few minutes if you want the skin of the chicken crisper.
Mix butter, peanut butter, sugars and egg thoroughly. Measure flour by sifting. Blend all dry ingredients; stir into butter mixture. Chill dough. Heat oven to 375°. Roll dough into 1 1/4-inch balls. Place 3" apart on lightly greased baking sheet. Flatten criss-cross style with fork dipped in flour. Bake 8-12 minutes.
Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side. Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much. Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs. Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs. Layer Three: Top with the remaining potatoes, salt and pepper. Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil. Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well. Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up. This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.
Preheat oven to 350°F Heat broth, pepper, celery and onion in saucepan over medium-high heat to a boil; decrease heat to low. Cover. Cook 5 minutes or until vegetables are tender. Don't overcook. Put stuffing mix in bowl. Pour cooked mixture over it and mix. Put egg substitute and herbs in with it; mix again. Spray 3-quart casserole with nonstick spray. Spoon stuffing into it. Cover and bake 30 minutes.
Combine the marinade ingredients with the chicken and set aside for 1 hour. Preheat the oven to 350 degrees F. Dredge the pieces of chicken in the flour. Place a rack in a shallow baking pan and put the pan near the stove. Heat a large skillet and add the oil. When the oil is hot, fry the pieces of chicken on both sides until lightly browned, about 4 or 5 minutes. Arrange the chicken on the rack so they don't touch and bake for 45 minutes or until done. Serve hot or at room temperature.
Preheat oven to 350 degrees. Combine butter, cocoa, water, buttermilk, and eggs in a pan. Cook over low heat until bubbly. Add flour, sugar, baking soda, and vanilla. Mix well. Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan. Bake for 30 minutes. Mix the oil and peanut butter together and spread over warm cake. Chill thoroughly. Make icing by combining cocoa and butter in pan. Cook until bubbly. Add the remaining ingredients. Mix until spreading consistency.
Beat margarine, sugar and tang until well blended. Add egg and mix until thoroughly combined. Add dry ingredients and mix. Stir in vanilla chips. Drop by tablespoon full onto a greased cookie sheet. Bake at 375°F for 12 to 14 minutes.
The sauce: in a bowl, mix all the sauce ingredients together; mix until completely blended and smooth; taste for seasoning. Place halibut in a zip-lock plastic bag and pour 1/4 cup of the sauce over it; turn the fish in the bag to coat evenly; seal bag and marinate fish for at least 30 minutes and up to 2 hours in the refrigerator. Prepare grill for med-high heat grilling or a grill pan over high heat. Spray grill pan with cooking spray; remove fillets from the marinade and place on the grill or in grill pan. Cook for about 5 minutes per side, or until cooked through and opaque. Place the fillets on serving plates and spoon over some of the remaining sauce; garnish with the scallions and serve immediately.
Heat the oil in a large skillet. Add the chopped onion and saute for 3 to 5 minutes. Add the garlic and chile and cook for 1 minute. Put all the beans into a bowl, mash with a potato masher, then stir into the pan with the cilantro. Stir in the bouillon. Cook the beans, stirring, for 5 minutes, until soft. Place the tortillas on a cookie sheet and heat through in a warm oven for 1 to 2 minutes. To make the relish, put all of the ingredients into a bowl and mix together well. Spoon the beans into serving dishes and top with the cheese- Season well. Roll the warm tortillas and serve with the relish and beans.
Place the seeds in a 1 qt or 2 qt measuring cup, or a medium bowl. Add enough hot water to cover, about 3 cups. Allow the seeds to steep in the water for 10 minutes. A little longer shouldn't hurt. Transfer teh seeds and water to a working blender. Blend at high speed until very smooth, about 3 to 4 minutes. Allow to cool for 5 minutes. Meanwhile, arrange several layers of overlapping cheese cloth near a clan medium bowl. Spoon mixture into the cheesecloth, twist the cloth closed and squeeze over the new bowl. Discard the pulp from inside the cheesecloth and repeat procedure with remainging mixture in the blender. Whisk the sugar and extract into the milk, then refrigerate until chilled.
Preheat oven to 350°F. Combine the flours, bran, baking powder, soda and salt in a small bowl. In a larger bowl combine the egg, yogurt, butter Fiori di Sicilia, orange juice and sugar. Mix the wet ingredients together until barely moistened. Stir in the frozen raspberries. Scoop the batter by a heaping 1/4 cup into an ungreased muffin top pan. Bake for 12 to 15 minutes, until light golden brown. Remove from oven and let cool on rack for about 5 minutes. Remove from the pan; let cool completely before glazing. The Glaze: Combine all the ingredients until smooth: drizzle over muffin tops.
Preheat oven to 425 degrees. Chop parsnips, carrots, celery root, turnip, sett potato and butternut squashninto 1/2 inch cubes. Place in a large pan or turkey roasting pan and drizzle with olive oil. Toss with salt and pepper. Roast for approximately 1 hour, stirring every 15-20 minutes until the vegetables are fork tender. Melt butter in a very large soup pot. Sautee the onions, garlic, ginger, chili, cumin, and curry powder until softened. Add chicken broth and bring to a boil. Add the roasted vegetables and simmer for 40 minutes. Using an immersion blender puree until smooth. Add the coconut milk and season with salt and pepper if desired. Served topped with green onions. ENJOY!
Place the meat slices between 2 sheets of plastic wrap and gently pound with a meat mallet until they are 1/4" thick. Sprinkel with salt and pepper. Lay a slice of prosciutto and a piece of cheese on each one. Sprinkle with a few pines nuts, currents and garlic. Roll up the slices, tucking in the ends. Tie the rolls at 1" intervals with kitchen string. In a large skillet, warm the olive oil over medium heat. Add the beef rolls and cook, turning as needed, until browned on all sides, about 15 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes longer. Add the wine and cook until most of the liquid evaporates, about 2 minutes. Add the tomatoes and sprinkle with salt and pepper. Reduce the heat to low, cover and simmer, turning the rolls occasionally, until the beef is tender when pierced with a knife, about 2 hours. Check from time to time to see if the sauce is becoming too dry; add a little water if needed. Uncover, scatter the parsley and basil evenly over the rolls, and cook for 2 minutes longer. Tranfer to warmed,individual plates, spooning the sauce over the top and serve at once.
Bring the water and olive oil to a boil. Add the tarhana and stir constantly for approximately 20 minutes. Add a little tomato paste and salt to taste. Serve with grated romano cheese and a little bit of butter in each bowl.
Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan. Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes. Add the garlic and cook until fragrant, about a minute. Mix in the flour and let it cook for 2-3 minutes. Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes. Add the cream, mustard, worcestershire sauce and cheese and cook until the cheese has melted without bringing it back to a boil. Season with cayenne, salt and pepper to taste.
Preheat oven to 375 deg. F. Whisk dry ingredients and mix-ins in one bowl and set aside. Whisk wet ingredients in another bowl. Add milk mixture to flour mixture and use a spatula to very gently fold mixtures together, about 5 or 6 strokes only. There will be lumps; do not over-mix. Spoon batter into greased mini muffin tin and bake at 375 deg. F. for 10-12 minutes, or until tops are golden brown.
Place pork chops, soy sauce, ginger garlic and black pepperinto a large resealable plastic bag. Shake well to combine flavors. Refrigerate for at least two hours, longer if possible. Heat oven to 350 degrees. In shallow dish combine breadcrumbs and sesame seeds, coat chops on all sides. Place on a baking sheet, sprayed with cooking spray, and bake approximately 45 mins.
Put frozen chicken in bottom of crock pot. Mix soup, sour cream, onion soup mix, and pour over chicken. Cook on low for 7-8 hours.