HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 450°F or heat a grill until hot. In a bowl, mix the goat cheese, half the herbs and white pepper to taste. Either loosen the skin of the chicken breasts or (if you use skinless breasts like I did) horizontally slice a thin layer of meat on the top of the breast almost all the way so that there is a flap. Take your cheese mix and put some under the skin or flap of each breast and pat it down to spread the mixture out. Season the chicken lightly with salt and pepper and sprinkle with extra virgin olive oil. Roast in the oven for 15 to 20 minutes total or cook on the grill for 10 to 12 minutes per side. While the chicken is cooking, put the shallot and chardonnay in a saucepan, raise to a boil and cook until the mixture is reduce to a glaze, about 1/4 cup total. Add the stock and reduce again, but by half. Add the cream and continue to cook until the sauce lightly coats the back of a spoon. Note that it is a sauce and will probably still be thin in consistency. Finally, add the butter in pieces to the saucepan, thoroughly melting before adding the next piece. Add salt and pepper to taste. Strain into a clean saucepan and add the remaining chopped herbs. Pour the sauce onto dinner plates and place sliced chicken breasts on top. Enjoy!
Preheat oven to 375 degrees. Evenly distribute the meats, cheese and onions in the pie crust; whisk together all other ingredients and pour on top; sprinkle paprika across top for color. Bake uncovered for 35 minutes, or until top is golden; let it set for 10 minutes, then cut and serve.
Cut potatoes into 1/2" chunks, leaving the skin on. Place potatoes in 4-quart saucepan, cover with lightly salted water, and bring to a boil. Simmer for 10-12 minutes until potatoes are tender. Drain and let cool. While the potatoes are cooking, combine mayonnaise, soup mix and vinegar in a large bowl. Add cooled potatoes to mayonnaise mixture and toss to coat. Refrigerate covered until chilled.
Cook green beans in boiling salt water until tender; drain and set aside. Saute almonds and onions in butter in a large skillet until onions are tender. Stir in salt, pepper, garlic powder and vinegar. Mix in beans and bacon. Cook until heated through. Serve warm.
Grease 16 muffin cups or line with paper bake cups; set aside. In a medium mixing bowl combine graham crackers, flour, sugar, baking powder, and baking soda. Make a well in the center of the dry ingredients. In a bowl combine egg, milk, and oil. Add all at once to dry ingredients. Stir just until moistened. Stir in chopped nuts. Fill muffin cups 2/3 full. Place a pecan piece atop each. Bake in a 375 degree F oven for 15 to 18 minutes or until golden. Remove from cups. Makes 16.
Mix all ingredients together. Do not shake in dressing in a salad dressing shaker, the cream will become too thick to pour! Chill in fridge till ready to serve.
Preheat oven to 350 deg. Coat 9 inch springform pan with cooking spray. Crumb Topping In bowl, mix flour,sugar, allspice, nutmeg and salt. Work in butter with fingertips, until mixture resembles coarse meal. Stir in nuts. Cake: In small bowl,soften cranberries in boiling water, cover for 10 minutes. Drain and finely chop. In med size bowl, whisk together flour,baking powder and salt. In clean bowl,beat butter until creamy, beat in sugar and vanilla for 2 min's or until fluffy. Add eggs,one at a time, beating well after each. Working in batches, beat in vogurt with flour mixture. Add chopped cranberries. Scrape batter into pan. Sprinkle evenly with crumb topping. Bake in 350 deg oven, 60 min's until cake is puffed, top is browned and toothpick comes out dry. Let cool in the pan for 15 min's. Remove side of pan& cut into wedges. Serve slightly warm.
Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour. Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. (Mine took a bit longer for the meat to get tender). Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.
Pre-heat oven at 220 degrees Celsius. Brown meat and onion. Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg. Boil and cover for 15 minutes. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix. Let cool. Grease a pie dish and line with puff pastry. Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork. Trim edges and glaze top with milk or beaten egg. Bake in a very hot oven, 220 degrees Celsius for 15 minutes. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown. Serve with veggies, fries, or salad.
Sift together first 5 (dry) ingredients. In a separate bowl combine soy milk and vinegar. let sit for five minutes. Mix bananas and other wet ingredients until pretty smooth. Poor wet into dry -- but don't overmix! Fold in the walnuts. Brush a large nonstick skillet with canola oil and heat over moderate heat. Pour about 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. [You should get nine pancakes, allow three per serving]. Flip pancakes with a spatula till cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm. Serve with sliced bananas and maple syrup.
For a smooth style salad or spread: Toss everything in a food processor; Pulse until mixed well; Season with salt, pepper, and mayo (optional) to taste. For a chunkier style salad: Grate beets on the medium side of a grater; Grind or finely chop walnuts (or, buy them pre-ground); Mince prunes (or grind them w/ walnuts in a food processor or by hand); Mix everything together and season to taste.
Place onion slices and cranberries in the bottom of your crock pot. Arrange chicken on top. In a small bowl, mix together the catsup, brown sugar, dry mustard and vinegar. Pour over the chicken. Cover and cook on low setting about 6-7 hours or until the chicken is tender. To serve: lift the chicken out and set on serving platter. Cover and keep warm in your oven on a low setting. Mix the cornstarch and water until smooth. Turn the crock pot to high setting and add cornstarch mixture. Cover and cook this for about 15 minutes more or until the sauce thickens. Season to taste with salt and pour the sauce over the chicken.
Slice lamb into very thin strips. Place in a plastic bag together with the olive oil and nostimini blend. Massage to make sure the oil and nostimini has coated all of the meat. Allow to marinate for minimum of 30 minutes. While lamb marinates thinly slice tomato and onion. Shred lettuce. Set aside in fridge. Cut 2 foil sheets 10cm (4") larger all around that your pita bread. Cut 2 baking paper sheets the same size as the pita. Place one sheet of baking paper on top of each sheet of foil. Heat 2 frypans to med-hot. Lightly spray one side of a pita with cooking spray and place this side down on one fry pan. Spray the other pan with cooking spray and stir-fry half the meat until cooked. (Do not allow to stew - crusty bits are good.). When meat is ready remove from heat. Place one foil/paper stack on a plate. Working quickly, remove pita from heat and place on the paper with toasted side up. Now place the meat then half the salad items and tzatziki down the middle of the pita. Use the paper to tightly roll each side of the pita into the centre ensuring one side crosses the other. Roll package in the foil. Twist the bottom of the foil to catch the juices. Repeat with remaining ingredients. Serve with plenty of napkins!
Cook macaroni according to box instructions. Drain and set aside. In a large frypan, melt 2 tablespoons butter,. Add chicken, bouillon and garlic,stir fry until chicken is browned. Remove chicken. Add remaining butter and next 6 ingredients. Stir fry 1 minute. Cover and cook just until broccoli is tender. Stir in macaroni, chicken and peas. Heat through. Blend milk and flour,. Stir into macaroni mixture. Add cheese, cook stirring gently until cheese melts. Refrigerate left-overs.
In a large skillet add all ingredients, bring to a boil then reduce to a simmer. Add more water if needed, cook until tender. Additional seasoning may be needed taste and adjust.
Add the cream cheese and butter to a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 4 minutes, scraping down the sides of the bowl at least once. Add the salt and beat another minute, then add the vanilla. Reduce the mixer speed to low and slowly add the confectioner's sugar. Beat until fully incorporated. Use on your favorite red velvet cake.
Mix powdered sugar, almond extract, vanilla and 1/2 cup plus 2 tbsps evaporated milk (or whipping cream if using) to make a thick creamy mixture. Add in melted butter. Cook/whisk over medium heat until it starts to boil; remove from heat. Spoon over baked cinnamon rolls. Delicious!
Cook garlic and chorizo/soppresata in oil in a large frying pan over moderate heat, stirring occasionally until garlic is light brown. Add tomatoes and bring to a simmer, breaking up all large pieces. Simmer, uncovered, stirring occasionally until sauce is thickened -- about 15 minutes. Stir in clams and cook covered over moderately high heat, stirring once, until clams open (9-12 minutes) Discard any clams that have not opened after 12 minutes. Serve immediately.
Have your franks hot. Place a frank in each crepe top with chili& onions. fold over. Place in a shallow baking dish side by side and sprinkle with cheese. Broil until the cheese melts and listen to your teens oooohs& aaaaws.
Peel and blanch asparagus, drain and set aside In a large saute pan, heat 4 tablespoons of olive oil on medium-high heat. Add in mushrooms and saute until soft. Season with salt and pepper. Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambe. Cook until all alcohol is cooked out. Add in heavy cream, vegetable stock and lemon juice - reduce by half. Turn off the heat and add the butter. Mix until butter is melted and emulsified. Add tomatoes and parsley then season to desired taste. Serve asparagus topped with sauce. Notes: Add crab meat to dish if desired. If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.
Mix the milk, cream and stock together in a pot and bring slowly to a rapid boil. Lower heat and add the remaining ingredients, except for the shrimp and simmer gently for 5 minutes. Next add the shrimp and simmer until heated through about 4 - 5 minutes. Serve in warmed bowls and enjoy.
Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl. Stir in bell peppers, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes. Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes. Stir in cheddar cheese. Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).
Place corn in a pot with enough water to come up about one half way of corn. Add the rest of the ingredients and bring to a boil. Reduce heat, cover and cook for about 10 to 12 minutes. Can keep in pot on warm until time to serve.
In a saucepan, heat apricot nectar just until boiling. In a bowl, combine jello and apricot nectar; stir to dissolve. Chill in refrigerator until slightly thickened. Add remaining ingredients; stir well. Pour into a large dish and refrigerate until set. Cut into squares and serve on lettuce leaf.
Rub salt and pepper into the chicken pieces and then place them into a casserole dish. Pour over the apricots and their juice. Sprinkle the dried soup mix over the chicken and apricots. Drizzle the wine over the top. Bake at 375 F (190 C ) for 1 hour 15 minutes.
Combine cranberries and 1/4 cup sugar; set aside. Mix together flour, remaining sugar, baking powder, baking soda, and salt. Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal. Lightly beat together egg, buttermilk and orange juice. Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix. Spoon batter into greased muffin cups, filling two-thirds full. Bake at 375 degrees for 25 minutes. To make cranberry butter, puree cranberries in blender. Add sugar, butter, and lemon juice; process until smooth. Refrigerate until ready to use.
In bowl, dissolve sugar and gelatin in boiling water. Refrigerate for one hour until cool. Stir in milk, cream, pineapple and lemon juice; mix well. Fill cylinder of ice cream freezer 2/3rds full. Freeze according to manufacturer's directions.
Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into 1/2 -inch pieces. Put rhubarb, water, and sugar in a saucepan; bring to a boil. Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through. Remove from heat and let cool to room temperature. Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth. Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.
1. Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes. 2. Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage. Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.
In a large skillet, saute the meat (or tofu) with garlic and ginger root (and chilies, if using) in oil for a couple minutes. Add the curry paste, coconut milk, lime rind and juice. Simmer until meat is desired tenderness, or until tofu is heated through. Stir in the cilantro just before serving. Serve with rice.
Cube and boil the potatoes until done (they'll be fork-tender). Drain very well; add butter. Mash by hand or in an electric mixer. You want them to get very smooth, and a little bit starchy. Stir in the spices and sugar. Enjoy with marinated grilled meat or vegetables.
Separate egg; set egg yolk aside. Cover and chill egg white until needed. Stir together flour, cocoa powder, and salt; set aside. In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg yolk, milk, and vanilla. Beat in as much of the flour mixture as you can with mixer. Stir in any remaining flour mixture. Cover and chill about 2 hours or until dough is easy to handle. Preheat oven to 350°F In small saucepan, cook and stir caramels and whipping cream over low heat until mixture is smooth. Set aside. Slightly beat reserved egg white. Shape dough into 1 inch balls. Roll balls in egg white, then in pecans to coat. Place balls 1 inch apart on greased cookie sheet. Using your thumb, make indention in center of each cookie. Bake about 10 minutes or until edges are firm. Spoon melted caramel mixture into indentation. (If necessary, reheat caramel mixture to keep it spoon able.) Transfer cookies to wire rack; cool. In another small saucepan, combine chocolate chips and shortening. Cook and stir over low heat until melted. Cool slightly. Drizzle cookies with chocolate mixture. Let stand until chocolate is set.
CLEAN, RINSE, and soak peas at least 30 minutes in cold water. Drain and place all ingredients except salt into 4-quart pot. Heat to a boil, then reduce heat and simmer until tender, about 90 minutes. Add additional water as necessary. Add salt to taste and garnish with sliced onion. Add 8 slices of cooked bacon, cut into 1-inch pieces. Put the bacon into the pot 5 minutes before the peas are done cooking. Makes 12 servings.
Combine chicken, soup, sour cream, and picante sauce, mixing well. Spoon 1/2 mixture into lightly greased 2-quart round casserole dish. Sprinkle 1/2 of cheese over first layer. Add 1/2 of the crushed corn chips. Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips. Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.
Preheat oven to 350 degrees F. Greas and flour a 9x13 inch pan; set aside. Cream sugar, and butter in a large bowl with electric mixer until fluffy. Add egg yolks, potatoes, walnuts, cinnamon, cloves and nutmeg; beat until smooth. Stir in flour, milk and baking powder. Beat egg whites in a small bowl woth mixer until stiff. Fold egg whites into batter. Pour into prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Dust with confectioner's sugar.
25Preheat oven to 350°F. In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce. Continue to stir until sauce thickens. In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer. In a mixing bowl, beat eggs and half and half until well blended. Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan. Cook for about 1-2 minutes. Repeat until the mixture is gone. Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce. Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.
In a large bowl, mix cheeses thoroughly. Add remaining ingredients except Panko. Chill for 10 minutes or so if necessary to form balls easier. TO BAKE: Heat oven to 425F degrees. Using the palms of your hands, roll the mixture into 1 1/2" sized balls (keep them bite-sized). Roll each ball into the panko to coat evenly. Place each ball on a greased baking sheet (or use parchment or a silpat). Bake for 15-20 minutes. Allow to cool for 5 minutes then transfer to a serving platter in a single layer. Serve with sauce. TO FRY: Place 1 cup flour, 3 eggs, and 1 1/2 cup Panko into 3 separate bowls. Roll each ball in the flour, then the egg and then the Panko. Set aside in a single layer (baking sheet works great). Heat a deep fryer (or large pot) filled with 2-3" of vegetable oil to 350°F Fry the poppers in batches (do not crowd them). Cook for 1-2 minutes per batch. Drain on paper towels. Serve with sauce. BERRY SAUCE: Heat jam and juice in a small saucepan. Simmer down to desired consistency (that of a dipping sauce). Serve sauce warm.
Combine all ingredients in a large stainless pot. Cook to the jell point or until desired thickness is reached. Stir frequently. Ladle into clean hot jars leaving 1/4 inch head space. Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.
SALSA: Combine the bananas,bell peppers,jalapeno chilies,cilantro,lime juice,brown sugar,salt and pepper in bowl and mix well. Let stand 1 hour or longer. CHICKEN: Beat the egg with milk in a bowl. Mix the bread crumbs and pecans in a bowl. Season the chicken with salt and pepper. Spread with Dijon mustard and coat lightly with flour. Dip into egg mixture and then into pecan mixture, pressing to coat well. Heat the oil in a nonstick pan and add the chicken. Saute until golden brown on both sides, turning once. Remove to a baking dish. Bake at 350 degrees for 15-20 minutes or until cooked through. Serve with the salsa.
For cream cheese filling combine cream cheese, brown sugar and maple flavoring in a small bowl until blended. Set aside. For muffins combine flour, brown sugar, walnuts, baking powder, cinnamon, baking soda and salt in a large bowl. Combine eggs, pumpkin, evaporated milk, oil and maple flavoring; mix well. Add pumpkin mixture to flour mixture, mixing until just blended. Spoon into 12 greased muffin cups. Dollop 1 heaping teaspoon of cream cheese filling into center of each cup, pressing into batter slightly. Bake in preheated 400 oven for 20-25 minutes or until done.
In a small saucepan, whisk together all ingredients and simmer over medium heat. Stir occasionally for 10 minutes. Serve immediately.
Cut chicken breasts into bite-sized pieces and begin heating the oil in a pan. Combine flour and salt in a bowl. In a smaller bowl, combine vinegar and baking soda. Pour the vinegar and baking soda mixture into the flour mixture along with the 1/3 cup of water.Stir to smoothen the batter. Coat chicken piece in batter and let excess batter drip off before placing it into your hot oil. Fry till nice and golden brown.
Chiles: Put chiles on a hot grill or under the broiler, let skin blister and burn. Turn chiles occasionally so they don't overcook or burn through to the flesh. Wrap chiles in a damp cloth or plastic bag for 20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam. Slit the side of each chile, remove seeds and veins. Leave the top of the chile intact. Rinse chiles and pat dry. Filling: Mix breadcrumbs, Pepper Jack, Cheddar cheese and cumin with salt and pepper to taste. Stuff filling into the slits in the chiles. Batter: Heat at least 1/2 inch (but no more than 1 full inch) oil in a heavy, deep pot to 350°F. Beat egg whites until they are stiff, but not dry. Add salt and egg yolks, one at a time, beating well after each addition. Pat chiles completely dry (or batter won't adhere); sprinkle lightly with flour. Coat with batter. Fry chiles in hot oil, turn occasionally, until golden. Drain on paper towels. Sprinkle with cheddar cheese and melt in a 350°F oven for 2-3 minutes. Serve immediately.
Place steaks on a platter and sprinkle well with the Lemon Pepper. Cover with the Soy Sauce and let sit for at least an hour- turning occasionally. Grill as usual.
Place all ingredients (except honey) into water and steep 5-8 minutes then strain. Serve hot or iced, with honey (if desired).
Cook and crumble cornbread and biscuits 2 days ahead and allow to dry out. Boil and chop 6 eggs. Saute chopped onion and chopped celery in butter until clear. (you can boil and chop the eggs and saute onion and celery the day before serving). In extra-large bowl mix everything together (except cornbread & biscuits). Mix well and stir in crumbled cornbread and biscuits. Butter 2 9 x 13 roasting pans. Bake at 375 for 45 minutes to 1 hour. Serves 30-35. I like to cook until the sides are brown and crusty, so, depending on your oven you may want to bake for 15 -20 minutes longer.
Trim the fat from the pork chops; brown in about 1 Tbsp oil. I like them very brown. Salt and pepper to taste. Whisk together the soup, milk and ranch mix and pour over the chops. Bring to a boil, then reduce heat and simmer, covered, 5 minutes or until done. Sprinkle with paprika and serve with mashed potatoes.
Add pork cubes and next 9 ingredients into a large heavy-duty plastic zip-top bag; seal and shake to coat pork. Place bag in the refrigerator for 4 hours. Take pork cubes out of marinade and discard marinade. Thread pork onto skewers. Grill over high heat, turning as necessary, until evenly browned and no longer pink. I serve over a bed of rice and give a little squeeze with the lemon/lime slices.
Brown meat, sausage and onion. Drain. In large crock pot, combine cubed Velveeta, Rotel tomatoes and meat. Cook on high for 1-2 hours or until melted. Put on low to serve. Stir occasionally while melting and while serving. Serve with tortilla chips or Fritos.