HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 4 dry ingredients together. Use this rub inside and out of the cleaned, dry chicken. Be generous. Place 1/2 can of beer in center of roasting pan. Position"bottom" of chicken over beer and slide chicken over the can of beer until the chicken is"sitting" upright in the pan. The fit will be snug and chicken will be secure. Roast uncovered at 350 degrees for 1 hour. Do not baste, do not turn pan. The beer will steam the chicken deliciously. When done, carefully remove can of beer from chicken and serve. Chicken can also be carved while"sitting" on the beer can. I have"tortured" 2 or 3 chickens in the same roaster and did not have to adjust cooking time. This melt-in-your-mouth chicken will get rave reviews.
Cover a baking sheet with parchment paper or grease and flour it. Preheat oven to 350°F. In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks. Fold in the pulverized almonds, cornstarch, and almond extract. Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them. Bake until top is dry and cakes are a creamy color, about 10 minutes. Remove from sheet and cool on rack. Melt 1/2 cup of the chocolate chips in a small bowl over hot water. Melt the butter in another pan. Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy. Mix the COOLED chocolate and butter together and add the egg mixture. When this has thickened, spread it over the base of the cakes, allowing the mixture to set. Melt the remaining chocolate and pour over the firm chocolate layer. Decorate each cake with an almond. Makes 12 cakes. The Great Scandinavian Baking Book...-- Beatrice Ojakangas.
Preheat oven to 350&#730;F. Place berries in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with berries. Place berries in an 8-inch square pan. To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping all over top of berries. Bake until berries just start to bubble, about 35 to 40 minutes. Cut into 8 pieces; serve warm or at room temperature. Yields 1 piece per serving.
Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside. Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round souffle dish. Melt the butter in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. Add the goat cheese and whisk until smooth. Remove from heat and cool slightly. Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them. Whisk the egg yolk mixture a bit at a time into the cool sauce. Stir in the spinach-watercress mixture along with parsley and chives. With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry. With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared souffle dish. Bake for 30 minutes or until souffle is golden and puffed, yet still moist. Serve immediately.
In a large saucepan, brown beef and drain. Add dry soup mix and stir. Add remaining ingredients and bring to a boil. Reduce heat; cover; and simmer for about 45 minutes or until peppers are tender.
Mix together Bisquick and milk and spread into a lightly greased square baking dish. Combine the rest of the ingredients except for topping in a bowl, then spread on top of Bisquick crust. Top with more cheese if you like and chips. Bake covered for about 30 minutes at 375°F. Broil for a few minutes for if you want the top cheese layer to be crunchy.
Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes. Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly). There needs to be plenty of pickling solution, and enough to completely cover the eggs. Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
Bring sprouts, cream, and salt to a boil over medium-high heat. Lower heat, cover, and simmer until knife tip into center meets no resistance, about 10 -12 minutes. Season with nutmeg and pepper and serve.
Preheat oven to 350 degrees F. Arrange 28 crackers in rows on bottom of greased 13x9 baking dish. Layer 3/4 cup cheese, sauerkraut, corned beef and remaining cheese over crackers; top with remaining crackers. Whisk milk, eggs, mustard and parsley in bowl; pour over crackers. Bake in preheated oven for 40 minutes or until puffed and golden. Let stand 10 minutes, then cut into squares in between crackers. Serve warm, with thousand island dressing on the side if you wish.
Melt 1 1/2 tsp butter in a nonstick skillet over medium heat. Add shallots and mushrooms; saute for 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook for 5 minutes, stirring frequently. Remove the mushrooms with a slotted spoon, place in a bowl. Increase heat to high; cook wine mixture until reduced to 1/2 cup (about 5 minutes). Add to mushrooms in bowl; set aside. Wipe pan with paper towel. Sprinkle pepper over steaks. Melt 1 1/2 tsp butter in pan over medium heat. Add steaks; cook 3 minutes on each side. Reduce heat to medium-low; cook 1 1/2 minutes on each side or until desired degree of doneness. Place on a platter; keep warm. Combine soy sauce and cornstarch. Add 1/2 cup wine and remaining consomme to skillet; scrape skillet to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and dried thyme, bring to a boil, and cook 1 minute, stirring constantly. Serve sauce with steaks. Garnish with thyme sprigs, if desired.
Heat oil and cook onion for 3 minutes. Add curry paste, cook 2 minutes till fragrant. Add pumpkin and water. Bring to boil and simmer covered for 20 - 30 minutes. Puree with stick blender. Add coconut cream Serve with chopped herbs on top.
Prepare Brussels sprouts, trim ends and peel outer leaves and discard. Cut an X about 3/8 inches deep in the stem end of each sprout. In a saucepan, add Brussels sprouts, cover with boiling water, bring to boil and cook until just tender crisp, about 5 minutes. Drain and let cool slightly. Cut sprouts in half through the stems and drain well on paper towelling. In a large frying pan over medium heat, cook bacon and onion for about 3 minutes or until onions are softened. Add garlic and cook for 1 minute. Stir in honey, vinegar and mustard and cook, stirring, until syrupy, about 2 minutes. Stir in Brussels sprouts and mix to coat well; cook for 1 to 2 minutes or until heated through. Serve hot.
Butter a 9 inch square baking dishand set aside. Melt butter in a large heavy saucepan over medium heat. Stir in sugar, corn syrup and water until smooth. Heat to 290°F (145°C) using a candy thermometer. Stir in 1 cup walnuts and cook 3 more minutes stirring constantly. Pour into prepared pan and allow to cool. Remove from pan and place on waxed paper. Melt chocolate chips in double boiler or in the microwave stirring frequently until smooth. Spread half of the melted chocolate onto one side of the toffee slab and sprinkle with half the remaining nuts. Allow to cool until set, then repeat with the other side. Break into bite size pieces when set.
Sift together flour, soda, and salt. Cream shortening; add sugars gradually; beat until light; add eggs and vanilla. Blend together dry ingredients and shortening mixture. Add oats. Sharpe dought into rolls 2 inches in diameter. Wrap tightly in waxed paper and chill thoroughly. May be frozen at this point. Cut into 1/8 inch slices; bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 6-8 minutes. Cool on racks.
Cut each square of chocolate into 4 pieces. Melt chocolate with peanut butter over double boiler over hot but not boiling water. Stir until well blended. Cool slightly. Fold in marshmallows. Drop by tablespoonfuls onto waxed paper lined cookie sheets. Chill until firm and store in fridge.
1. In a small bowl stir together coffee crystals and milk until crystals dissolve; set aside. 2. Meanwhile, in a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, vanilla, and the milk mixture. Stir in any remaining flour with a wooden spoon. Cover and chill dough about one hour or until easy to handle. 3. Shape dough into one inch balls. Shape balls into ovals. Press the thin edge of a wooden spoon (or a chopstick) lengthwise into the top of each oval., forming an indent that resembles those found on coffee beans. Place on inch apart on ungreased cookie sheet. 4. Bake in a 350 F oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool.
Preheat oven to 450 degrees. Cover pie crust with aluminum foil and bake for 8 minutes. Remove foil and cook additional 3 minutes. Remove and set aside. Reduce temperature to 350 degrees. Mix eggs, applesauce, yogurt, sugar, 1/2 cup brown sugar, oats and cinnamon in a large bowl. Peel, core and slice aplles. Add in bread and apples and mix. Set aside. In a different mixing bowl, mix 1/4 cup brown sugar and flour together. Cut in butter and mix well until resembles coarse crumbs. Stir in nuts. Pour apple mixture into the pie crust. Top with flour mixture. Cover edge of pie crust with a foil and bake for 30 minutes. Remove foil and bake for another 30 minutes or until goden.
Preheat oven to 400. Grease, line or spray muffin pan. Sift flour, salt and baking powder in a bowl. Stir in brown sugar and pecans. In a separate bowl, stir together eggs, milk, vanilla, butter and melted chocolate. Stir dry mixture into wet mixture, mixing ONLY until combined. Don't overmix the batter. Gently stir in vanilla chips. Divide evenly among 14-18 muffin cups. Bake for about 20 minutes, or until done. Glaze directions: Place butter, brown sugar, sugar and cream in a saucepan over medium heat. Bring to a rolling boil, stirring constantly. Let boil for 1 minute longer, stirring constantly. Remove pan from heat and stir in the vanilla extract. Spoon, spread or drizzle warm glaze over cooled muffins.
Mix the honey, mayo & mustard together in a large bowl. Stir in turkey, celery & grapes until well blended. Serve chilled.
In a large saucepan, melt butter over medium heat. Add carrots and cook for 3 minutes. Add green onions then broth, bayleaf, salt and pepper. Bring to a boil, reduce heat, cover and simmer for 5 minutes or until carrots are almost done. Bring back to a boil and add noodles, chicken and peas. Simmer for 5 minutes or until noodles are tender. Remove bay leaf and taste for seasoning. Serve. To freeze: I freeze this by adding the chicken and peas in step 5 but not adding the noodles until I reheat it. They tend to absorb a lot of the broth. You can add them before freezing, just add more broth upon thawing and heating. Cool, ladle into freezer containers. Seal, label and freeze for up to 3 months. Thaw in microwave or overnight in the fridge.
Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized. Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using). Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves. NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp. COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.
Cut the cabbage to narrow strips approximately 5mm wide and 2-5 cm long. Heat water with vinegar and when it boils put cabbage in it. Cook for 3 minutes. During this put sliced bacon (in small cubes) on fat until transparent, add flour and brown it. Add cold water, tomato juice. Take out cabbage with hollow spoon, and throw the water out. Add caraway seeds, season with salt and pepper. Cook about 30 minutes or until cabbage softens. Serve as a side dish to sausages, pork chops, and similar meat and mashed potato.
Heat oil in sauce pan and saute shallots, onion, garlic and chilies until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, stir. In a medium sauce pan combine sugar, water and fish sauce, stirring over low heat until sugar has disolved. Bring to a boil slowly, stir in lemon grass and remove from heat. In a bowl combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, black pepper and allow to cool. Using a sharp knife seperate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinade for 48 hours (we have with success used much shorter time). Grill the individual ribs on the BBQ for 10 minutes until done. Alternately you can use the grill/broil function of your oven.
Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add chicken and and heat 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow flavors to blend, stirring often. Stir in basil. Season the sauce, to taste with salt and pepper. (The sauce can be made 1 week ahead. Cool completely, than transfer it to a container and freeze for future use. Bring sauce to a simmer before using.). Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with Parmesan.
Have oil heated to 350 degrees F. Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball. Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels. To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
Heat oven to 400°F Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals. . Bake 15 to 20 minutes or until tops are golden brown. Makes 12 muffins.
Place the chicken breasts side by side in a shallow dish. Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1 tbsp chopped parsley and pour over the chicken. Turn the breasts over until well coated. Leave in the fridge to marinate for 30 minutes. Brush a non stick griddle pan with the remaining oil and heat until very hot. Lift the chicken breasts from the dish (reserve the marinade) and add them to the pan. Sear quickly for 1-2 minutes on each side until the chicken browns, lower the heat and cook for about 10 minutes or until the chicken is done, turning the breasts over once or twice. Pour the reserved marinade over the chicken, remove from the pan and arrange on serving plates. Grate over the lemon zest and scatter with the rest of the parsley. Cut the lemon into wedges and serve with the chicken.
Set oven to 400 degrees. Grease a 13 x 9-ich baking dish. Brush the eggplant slices with oil. Arrange in a single layer in prepared baking dish. Bake in 400 degree oven for 20 minutes, or until lightly browned. Remove from oven; set aside. Reduce the oven heat to 350 degrees. In a large skillet, stir beef over medium heat to break up the meat, drain any fat. Add in zucchini, green pepper, onion and garlic; cook, stirring until the beef is browned. Add in the stewed tomatoes, tomato sauce, salt, pepper, and cinnamon, stirring to break up tomatoes. Reduce the heat, and simmer 10 minutes. Spoon over eggplant. In a bowl, stir together the cooked rigatoni, soup, milk and the Monterey Jack cheese until blended. Spoon over the beef mixture. Sprinkle with the grated Parmesan cheese. Cover baking dish with foil. Bake in 350 degree oven for 20 minutes; uncover, and bake for 10 minutes longer.
Mix oats, sugar, vanilla sugar, and cocoa in a large bowl. Using your hands or a potato masher, incorporate the butter into the dry ingredients until the dough has an even consistency. Add the coffee and mix until incorporated. Fill a small bowl with flaked coconut. With your hands, roll the dough into 3 cm (1 inch) diameter balls. Roll each ball in the coconut and place on a tray. Chill chocolate balls for at least one hour before serving.
Feel free to add whatever you want! Position rack to center of oven and preheat to 325*. Spray large roasting pan with nonstick spray. Mix oats, peanuts, and coconut in prepared roasting pan. Combine molasses, brown sugar, 1/4 cup water and oil in heavy small saucepan. Bring to boil, stirring occasionally. Pour hot molasses mixture over oat mixture; toss to coat well. Bake granola 20 minutes Stir raisins into granola. Bake until deep golden, stirring frequently, about 15 minutes longer. Transfer pan to rack. Using metal spatula, scrape bottom of pan to loosen granola. Cool completely in pan, occasionally scraping with spatula to prevent granola from sticking.
Rinse peas and combine in a 6- to 8-quart heavy pot with water, salt pork, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until peas are tender but not falling apart, 1 to 1 1/2 hours. Cook leek and remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with chives, savory, salt, and pepper and continue to simmer, partially covered, until peas are falling apart and soup is thickened, 1 to 1 1/2 hours. Remove ham bone or ham hock, if using, then shred meat and return meat to soup.
Coat shallow baking dish with cooking spray. Arrange half the bread in single layer in dish, cutting to fit. Cover with half the scallions, bacon, cheese and tomatoes. Repeat for a second layer. Combine eggs, milk, pepper and hot-pepper sauce. Pour over casserole. Cover. (Can be made ahead and refrigerated for up to 2 hours). Heat oven to 375°F. Bake uncovered for 45 minutes or until lightly browned. If browning too quickly, cover loosely with foil.
Boil sugar and syrup just until sugar is dissolved, Remove from stove. Add 1/2 cup peanut butter and the Special K Cereal. Press into pan. Frosting: Melt one large tablespoon of peanut butter with one small bag of milk chocolate chips.
Cut tops off peppers and set aside; next remove seeds and membranes from peppers. Combine cooked rice and beef in a mixing bowl. Then add mayonnaise, Worcestershire sauce and thyme. Be careful to sprinkle and stir to ensure everything is evenly mixed. Fill peppers so that there is a slight mound above the rim of the pepper, place them in a shallow baking dish and put a pepper crown on top of each. Bake stuffed peppers at 350° for 30 minutes, or until stuffed peppers are tender.
In a food processor, combine the cream cheese, butter, smoked salmon, lemon juice, dill, and pepper. Pulse until smooth. Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet. Garnish each with more dill. Refrigerate for 20 to 30 minutes, or until set. Keep refrigerated in an airtight container for up to 1 week.
Preheat the over to 425 degrees. Sift together the dry ingredients. Cut in the butter (or margarine), then stir in the pecans. Stir together the cream and pumpkin. Fold this mixture into the dry ingredients. Be careful not to over mix, just moisten the dry ingredients. Knead the dough on a lighly floured surface a few times. After rolling out the dough until it is 1/2" thick, use a 2" biscuit cutter. Bake about 20 minutes or until golden brown.
Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer). Place Arugula in a large bowl and toss with the dressing. Divide between 4 plates. Sprinkle grapes, cheese, cper & hemp heart over the arugula. Serve.
Preheat oven to 375°F Whisk together flour, salt and baking soda. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined. Using a 1 1/2 inch ice cream scoop or a Tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2-inches apart. (if not baking all of the cookies, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days). Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoons cinnamon/sugar mixture. Bake cookies, rotating sheets halfway through, until golden brown and just set, about 11-13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to a wire rack to cool completely.
Season the pork chops with the seasoned salt, garlic powder, and pepper. Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil. Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side. Transfer the seared pork chops to a plate or bowl while you sear the others. After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes. Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan. Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan. Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!
Combine first 4 ingredients in top of double boiler. Bring water to a boil; reduce heat to low and cook till chocolate melts, stir constantly. Add butter, one piece at a time, stir with wire whisk till butter melts and mixture is smooth. Remove from heat, and stir in gingersnap crumbs. Cover and chill 8 hours. shape mixture into 1" balls. Roll balls in nuts or sugar. place truffles in candy paper cups. Store in airtight container in fridge.
Put the rack in center of oven. Preheat to 350°F. In a large skillet, brown the chicken on each side in oil. Add salt and pepper. Set aside in a square baking dish of about 8 inches. In the same skillet, brown the onions and garlic cloves. Add more oil if needed. Add salt and pepper. Deglaze with white wine vinegar and pour on the chicken. Cook in oven about 30 minutes (flip the chicken at mid-cooking). Add chicken stock, tomatoes and honey. Keep cooking about 10 minutes. Adjust seasoning and sprinkle with tarragon. Serve with mashed potatoes.