HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut back bone from chicken breasts if desired. Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder. Sprinkle with lemon juice, and rub with olive oil. Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours. Remove from refrigerator about 1 hour before cooking. In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic. Bring to a boil over medium heat, and reduce by about half. Add corn starch mixture, bring to a boil, and cook until thickened. Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool. Prepare charcoal (preferred) or gas grill for medium-low heat. Place chicken on grill, meaty side up. Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once. Stir up coals or increase heat to medium. Baste again, and turn chicken, meaty side down. Continue cooking until chicken is just slightly charred. Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.
Place chicken in a baking dish. Melt butter and stir in sauce mix, tomato sauce, and honey. Pour over chicken and bake in moderate oven until done, turning chicken over and basting with sauce mixture halfway through baking.
Thaw and drain blueberries. Crush blueberries one layer at a time. Combine 3 cups crushed blueberries and lemon juice in a large saucepot. Stir in Fruit Jell pectin. Bring mixture to a boil, stirring constantly. Add sugar, stirring to dissolve. Return mixture to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Preserve It-. Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim. Wipe jar rim clean. Place lid on jar and tighten band, just until a point of resistance is met. Process 10 minutes in a boiling-water canner. Cool for 12 to 24 hours. Remove bands. Lids should be concave in middle. Yield: About 6 half pints.
Tie roast if necessary. Combine lamb with the next eight ingredients. I use a large ziplock bag for this. Marinate at least 1/2 hour, or overnight. Take roast from marinade. Heat marinade in a saucepan with the peanut butter and water until thick and bubbly to make the glaze. Roast meat at 170C for 1 to 1 1/2 hours, until cooked to your liking, brushing with glaze during last 10 minutes.
Put all ingredients into a blender, blend to your hearts desire. Pour into a cup and enjoy.
Combine hot cocoa mix and hot water. Add shot of chambord. Stir well. Garnish with whipped cream and chocolate shavings, if desired. Enjoy!
Empty can of peaches into 2 quart casserole dish. Combine flour, sugar, salt and baking powder in large bowl. Add beaten egg and cut into flour mixture. The majority of the flour mixture will look "crumby.". Spread flour mixture, evenly, over top of peaches. Pour melted butter on top of flour mixture. Bake in pre-heated 350 f degree oven for about an hour, or until crust is golden brown.
Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers, cheese or chopped tomato, if desired.
Mix all together, except soup and water or milk, and shape into a narrow loaf. Let sit in refrigerator overnight, or for at least 8 hours, to blend flavors. Slice loaf and fry in a skillet on both sides until brown. Put slices in baking dish. Mix 1 can mushroom soup with 1 cup of water or milk, and pour over each piece. Bake at 325 F for one hour.
To cut gold nugget squash easily:. Wash each squash. Place whole squash in oven for about 45 minutes at 350F or until it punctures with a sharp knife. Let sit for a few minutes. Using oven mitts to hold the squash, cut a 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid. To peel pearl onions:. Place in boiling water for 2 to 5 minutes; blanch lightly. Remove from boiling water. Chop off end of pearl, and squeeze flesh out of skin. In a Dutch oven, brown meat, in 2 Tbsp oil. Add water, dried mushrooms, potatoes, carrots, garlic, onions, and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Remove squash 'lid' and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan. Spoon stew into squash and replace the lids. Brush the outside of the squash with the remaining oil. Bake at 350 degrees F for 1/2 hour or until the squash is tender (do not over bake). Serve each person one squash bowl with stew.
Melt butter in pan over medium heat. Crack egg into butter and pierce yolk. Cover and cook until egg is firm enough to flip and cook on other side. After flipping, top egg with cheese, and cover pan. Turn off heat. Spread toast with butter or mayo, if desired. Slice cherry tomatoes and cover toast, if desired. When cheese is melted nicely, lift egg onto toast slice. Enjoy!
Heat oven to 350°F. Rub chicken all over with 1/4 cup of the butter and salt and pepper generously. Combine vegetables and spread into one layer in the bottom of a roasting pan. Distribute remaining pieces of butter over vegetables and season with salt. Top with chicken and fresh herb sprigs. Roast 15-20 minutes per pound. Allow to sit a few minutes before carving.
Cut chicken thighs into large bite-sized pieces and set aside. Peel (or, wash and leave un-peeled) and dice potatoes into 1/2 inch chunks and set aside. Peel and finely chop onion and set aside. Add oil, onions, and ginger puree to a"cold", large, non-stick Dutch oven pan or large pot and set heat to medium. Stir-fry for about 8-10 minutes or until the onion is golden and even slightly browned. Add garlic and stir-fry for another 3 minutes being careful not to burn the garlic. Add 3 heaping Tbs. of the curry powder to the pot and stir in with the garlic, ginger, salt, and onions for 1 minute more. Add 3/4 cup of the chicken stock and bring to a low boil. Add the chicken and stir an additional few minutes to 'sear' the chicken. Place the diced potatoes on top of the chicken pieces and then add the remaining chicken stock to the pan 1 cup at a time as necessary until the potatoes are"covered" by the liquid. Add more curry powder if desired ( -- and I always desire) along with the garam masala and the cinnamon stick. Mix in gently. Make sure that the potatoes are still "covered" by the liquid. Bring heat down to medium low. Cook uncovered until the potatoes are fork tender (about 20 minutes). Do not overcook the chicken or potatoes! After 15 minutes (approx.), turn heat down to low and add the rest of any additional curry powder that you desire, the cayenne, more salt (you'll find that the potatoes have taken a lot of the salt away and the sauce may now be a bit bland). Remove cinnamon stick, mix well, and continue to cook on low for an additional 5-10 minutes. Turn off heat and taste. Adjust seasonings if needed. If the curry sauce is too thin at this point, simply remove some of the potatoes from the pot and mash them with a fork in a small bowl then return the mashed potatoes to the pot and stir in gently. The mashed potato will now act as a sauce thickener. Serve on a white plate atop basmati or long grain rice. Garnish the white plate with a dusting of paprika around its edge. Sprinkle toasted shaved almonds on top of the curry. Let 'Uncle Rick' know how it turns out! NOTE: Homemade chicken stock honestly DOES make a difference! And... by the way --. This dish is even better the next day -- and the day after that.
Preheat oven to 400 degrees F. Prepare two muffin tins (for a total of 24 pieces) by spraying with cooking spray and line each tin with parchment paper cups. In a frying pan on medium heat, heat olive oil in a large skillet and add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Saute until onion is tender (about 5-6 minutes total time). Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has reduced and the mixture is totally solid. Remove from heat and allow to cool to room temperature. In a large bowl, combine the turkey, 3/4 cup of the bread crumbs, and egg. Combine with your hands and then add in the spinach mixture. Mix to combine. Spoon the mixture into the muffin tins nearly to the top of each tin, and gently smooth down surface. Sprinkle with remaining bread crumbs and bake until cooked through with an internal temperature of 160 degrees F - about 20-25 minutes. Remove from oven and let cool slightly before piping or dolloping small mounds of mashed potato on top.
Steam cauliflower and broccoli until just tender. Melt butter in a frying pan and add steamed vegetables, cheese and almonds. Toss together so vegetables are well coated. Serve immediately.
In skillet saute onions in a little oil until soft. Add 2 cans pork and beans or baked beans. Stir beans into the sauteed onion while onion is still in skillet and warm. Stir in rest of ingredients,turning up heat to medium and stirring well over medium heat. Heat all together until just before boiling point. Don't bring to boil. Stir fairly constantly while it is heating up to keep tomato component in catsup and barbecue sauce from burning. When at pre-boiling stage and steaming, reduce heat to simmer, continuing to stir a minute or so while heat from burner goes down to simmer. Cover and let simmer 30 minutes or so, every five or ten minutes stirring again to ensure that it doesn't burn or stick. When beans and sauce have reduced to a rich, thick consistency and turn darker brown color, they are ready. Remove from heat and serve.
In a microwave-safe bowl, combine the marshmallows, candy coating and butter. Microwave, uncovered, on high for 2 minutes or until melted, stirring every minute. Add cereal; stir to coat. Transfer to a greased 13-in. x 9-in. pan; gently press mixture evenly into pan. Cut into squares. Yield: about 3 dozen.
In blender, mix banana liquer, rum, chocolate liquer, creme de cacao and milk with ice and blend until smooth. Pour into a wine glass, top with a dollop of whipped cream, sprinkle of nutmeg and a cherry on top.
Prepare crust: Mix flour, baking powder and salt. Add eggs, oil and water. Press into a 13x9 inch glass casserole dish, saving some for making a lattice top. Filling: Mix cut up sausage, proscuitto, cheeses and beaten eggs. Pour into crust lined casserole. Make lattice strips for top. Brush with egg yolk. Bake approximately 1 hour at 325 degrees.
Melt peanut butter and chips together in pan over medium-low heat or microwave in a microwave-safe bowl. Remove mixture from heat. Add cereal; stir. Pour into 13x9 inch pan; let cool. Cut into squares.
To make the dressing: mix everything together except the cabbage and carrots. Mix dressing with cabbage and carrots.
Preheat oven to 350 degrees. Butter and flour a bundt cake pan or a tube pan and set aside until needed. In a large bowl add the cake mix, pudding, nutmeg, eggs, milk, oil, lemon juice and shredded lemon rind, blend for 3 minutes. Add the fresh wild blueberries gently and pour into prepared pan. Bake for 35 - 38 minutes or until done. Cool the cake in pan on rack for 10 minutes then turn out of pan and leave on rack. Make the glaze by placing lemon juice, rind, water and sugar in a small pot and boil for 5 minutes, stirring constantly. Poke holes on top and sides of cake and pour the glaze over top. Allow to cool completely and serve with mango sherbet or sorbet.
Cook linguine per directions. While it is cooking dice the tomatoes and thinly slice the onions. Place tomatoes (and their juice), onions, basil, garlic, oil, and salt and pepper (to taste) in a large bowl. When noodles are al dente remove from heat, drain and pour the hot noodles onto the other ingredients. Toss together with tongs and then grate in as much fresh parmesan as desired, tossing well to coat all. Serve with a little thinly sliced basil and a bit of fresh grated parmesan to garnish. To make a meal of it serve with grilled blackened chicken or garlic shrimp.
Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan. Heat until bubbling hot (Med to med low heat). Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper. mix together well. Separate the rolls- pat it out slightly to allow for filling. Put approx 1/4 cup filling on each (depending on size of roll/biscuit). Wrap dough around the filling and seal the edges. Put dumplings edge down into bubbling gravy. Spoon soup over the dumplings. Cover/Cook over medium heat approx 20 minutes or until dumplings are done.
Simply wash and cut baking potatoes in 1/2 to 3/4-inch slices, leaving the skin on. Place 1 tablespoon wood chips in the smoker. Fill up the rack with the potatoes and season to taste, cover then smoke for 45 minutes on medium heat, using 1 tablespoon oak or apple wood chips.
Firstly preheat the oven to 180°C/350°F. Peel the garlic, lemon and the squash with a peeler and cut the squash in half and remove the seeds. Then chop up the fresh squash into about 1 inch dice and place onto an oven tray with the garlic. Drizzle with olive oil and add about 285g (10oz) of the butter, the fresh thyme, lemon and season well. Place in the oven for about 30 minutes. Remove from the oven and place in a blender, together with the mustard, parsley, cream and half the remaining butter. Season well with salt and pepper and blend for about 1 minute. Remove from the blender, adjust seasoning. and place in a serving bowl, top with the parsley and remaining butter.
In a large saucepan, bring the milk to a boil. Add the rice and stir well. Cook at a slow simmer stirring frequently until all the milk has been absorbed. About 30 minutes. While the rice is cooking, plump the raisins in hot water for about 30 minutes then drain them. Add the raisins to the rice when it is done along with the butter and the sugar. Stir well to blend it all together. It should be a pudding like consistency. Serve warm, topped with the strawberries.
Combine meat, ginger paste and garlic paste, pepper, vinegar, and salt. Marinate 1 hour or overnight in the refrigerator. Heat oil in pressure cooker on medium-high heat until shimmering. Add cloves and cinnamon stick and stir until fragrant, about 1 minuts. Add the marinated beef and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 1 cup water and close pressure cooker. Cook over high pressure for 45 minutes, then release pressure and allow steam to escape, per recommended method for your pressure cooker. Transfer beef and juices to a large bowl. Wipe out pressure cooker, add 1 1/2 tablespoons vegetable oil, and return to medium-high heat until shimmering. Add onions and cook, stirring occasionally, until lightly browned, about 10 minutes. Add green chillis and stir until fragrant, about 2 minutes. Add red chilli and turmeric powder and stir vigorously to prevent spices from burning, and cook for 1 minutes. If the spices tend to stick or discolor, add a few drops of water. Add bacon and stir until the bacon begins to render, about 5 minutes. Add the tomato puree and cook, stirring until the oil is fragrant and separates from the mixture, about 5 minutes. Add water, bring to a simmer, and cook for 10 minutes. Return the beef and its juices to the pot and allow the whole dish to cook for another 15 minutes. Season to taste with salt, if desired. Serve with naan bread or rice.
Preheat oven to 375°F and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper. Finely grind almonds with 2 tablespoons of sugar in food processor. Mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth. Add almond mixture, stir. Separately (with clean bowl and beaters) beat egg whites until soft peaks form, then gradually add 4 tablespoons sugar, beating until egg whites are stiff but not dry. Fold half of egg whites gently into almond mixture, then add other half and finish folding in gently. Transfer to prepared pan. Bake until toothpick inserted in center comes out clean, about 30-35 minutes. Cool on rack, turn out onto serving platter.
whip cream cheese until smooth. add in spinach, garlic powder, salt and pepper to taste. put 2 tbsp of butter in a 1/2 sheet pan. Unroll the phyllo dough and put half on the bottom of the pan. Spread the filling in an even layer and top with the other half of the phyllo dough. Cut into 24 squares and pour butter all over the top. Make a egg and milk mixture and pour over the butter and place in the oven at 350 for 25 mins or until lighty browned.
Drain canned asparagus or thaw and drain frozen. If using fresh, snap off the tough ends, wash, and steam for 3 to 5 minutes until tender. Cut the tips off the asparagus spears and set aside. In a blender, combine asparagus stalks and milk or cream; cover and blend until smooth. In a saucepan cook the shallots in hot butter until they are tender but not brown. Stir in the flour, salt, pepper, and nutmeg. Add the asparagus mixture all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slowly stir about half of the hot mixture into the beaten egg yolks. Return all to the pan. Stir in the reserved asparagus tips. Cook and stir over low heat for 2 to 3 minutes or until heated through. Sprinkle snipped parsley on top, if desired.
The first 4 ingredients are what you need to buy. The next 5 are to make the actual recipe. Dissolve soaps and detergent in 5 gallon bucket with 4 cups of boiling water.( I used the paint stirrer and drill for this the 2nd time I made it, it dissolved the ingredients much better than by hand). Once dissolved add another 4 cups of very hot water. Stir well and add enough water to fill 5 gallon bucket to the top. Let sit overnight. Soap will gel up and you will need to stir completely with your hand or use a paint stirrer on the end of a drill. You can fill empty laundry bottles or keep in bucket with a cover. 1 - 5 gallon bucket will make about 80 loads of detergent. ( A little extra math- 1 box of Arm and Hammer, 2 boxes of 20-Mule Team, 15 bars of Ivory and 8 bars of Fels will make about 1200 loads of laundry for about $35.96). Also I bought an inexpensive grater just for the soap. It was suggested to use a food processor but I didn't like doing that.
Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery, and scallions on top. Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt, and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil, and bacon. Serve room temperature or chilled.
For cocktail sauce, combine ketchup, horseradish and sugar in a small bowl. Chill until needed. In a large sauce pot add shrimp,beer, chicken bouillon cube,sea salt,old bay seasoning,lemon pepper, black pepper and Greek seasoning. Stir to combine flavors. Bring to a boil and boil only until shrimp turns light pink about 5 minutes. Drain and add ice to chill shrimp.
In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour). Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper. Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).
Place potatoe, carrot, zucchini and onion in a bowl and combine. Place eggs, garlic, herbs, flour and milk in a seperate bowl and whisk until smooth. Pour egg mixture into vegie mix to combine. Heat oil in a frypan over a medium heat. Dollop 2-3 talbespoons of mixture into pan, flatten slightly and cook for 2 mins on each side or until cooked and golden. Drain on a paper towel before serving.
Cut 1 lb. Velveeta cheese into 1/2 inch cubes; place in a large, microwavable bowl. Add spinach, thawed and well-drained, cream cheese, diced tomatoes and chilies and bacon. Microwave on high for 5 minutes or until Velveeta is completely melted and mixture is well-blended, stirring after 3 minutes. Serve hot with tortilla chips or assorted cut-up fresh veggies.
Heat a large, dry, cast-iron skillet over medium heat. Place 1 tortilla in skillet, sprinkle with 1 tablespoon cheese and one-fourth each of the scallions, jalapeno and cilantro (or epazote), if using. When cheese melts, top with another tortilla and flip to toast other side. Total cooking time is 2 minutes. Transfer quesadilla to a cutting board and cut in half. Keep warm. Make 3 more quesadillas with remaining ingredients.
Preheat oven to 425 degrees F. Lightly grease a baking pan or cookie sheet with olive oil. Thickly slice the tomatoes and place them in a single layer on the greased pan. In a small bowl make a paste by combining the parmesan cheese, 2 tablespoons olive oil and chopped parsley. Season paste with a few shakes of black pepper. Spread the paste evenly over each tomato. Bake for 15 minutes (top rack) until the tops are golden brown and bubbling.
Preheat the oven to 325°. Put the beets in a large roasting pan. Drizzle with the oil and sprinkle with pepper. Cover with a sheet of parchment paper and then with a double thickness of foil, sealing tightly. Bake for 1 to 1 1/2 hours, or until the beets are tender when pierced. Remove from the oven and let cool, covered. Meanwhile, in a medium stainless steel saucepan, combine the vinegar, sugar, ginger, cloves, bay leaf and salt. Simmer over low heat until syrupy, about 20 minutes. Strain the syrup and let cool to room temperature. Peel the beets. Thickly slice them or cut into 1/2 -inch wedges. Transfer the beets to a large bowl and pour the syrup on top. Cover and refrigerate overnight. Serve chilled or warm, in the syrup.
Sift flour, ad sugar, crumbled yeast and 1/2 cup lukewarm milk. Let set until yeast bubbles up. Add 1 tablespoon salt, egg, yolk and mix untildough is smooth. Let dough raise. Divide into dumplings, size of large oranges, place into pot of boiling water. Cook 10 minutes, turn over and cook another 10 minutes. Alway cut raised dumplings with a string.
Mix all ingredients and let onion marinate at least 3 hours at room temp. Will keep up to 4 days, covered in frig.
Heat a small skillet over low heat. Add the oil and heat until a bit of garlic added to the pan sizzles at once - a minute or two. Add the garlic and stir gently to separate. As the garlic begins to turn golden and release its fragrance, stir gently. Watch carefully because the garlic can burn quickly. When half the garlic has turned golden, remove from the heat and set aside. The garlic will continue to cook in the hot oil once it is removed from the heat. Set the pan aside to cool to room temperature. Transfer the garlic and oil to a glass jar and store in the refrigerator. Note: Do not chop the garlic too finely as this will increase its tendency to burn.
Combine first 5 ingredients in a small bowl, mixing well. Add horseradish gradually until the sauce has the amount of'bite' you want. (If serving a crowd, I add a couple of generous teaspoons; for my family, it's more like a couple of tablespoons!) Cover with plastic wrap or lid and refrigerate until serving time.
Combine cream cheese, shredded cheese, chiles, chili powder and slat and pepper. Place a generous dollop of mixture on each flattned chicken breast, then roll up. Place chicken rolls in the crockpot, seam side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6 to 7 hours.