HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and juices run clear. In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the carrots, marjoram and chicken. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Meanwhile, in a small combine the biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 rounds onto simmering soup. Cover and simmer for 15 minutesr until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Prepare lemons. Prepare strawberries. Puree strawberries with 2 tbsp corn syrup. Strain to remove any pulp and seeds. Combine all ingredients in a 2 quart pitcher and stir to dissolve sugar. Serve over ice. NOTE: You may use other fruits and for a special treat add carbonated lemon lime soda for a special zing!
Take the papery cover off the tomatillos and wash them to get the sticky stuff off. Slice in quarters and roughly slice the jalapeno*. Heat the oil in a big saucepan over medium heat and saute the tomatillos, jalapenos, onion and garlic for about 3 minutes. Make sure not to let the seeds burn. Add the salt, oregano and cumin and saute for another 2 minutes. Meanwhile, cut the stems off the dried chiles and chop the guajillo into 1-inch pieces. Add them to the pot, along with the water and vinegar, after the spices have become fragrant. Cover and cook for about 10 minutes over low heat. Take the lid off and cook until everything is soft and most of the water is cooked off. You will need to keep enough liquid to blend it all together, about 1/2 cup. Let the pot cool for about 15 minutes, until it is safe to throw in the blender. Puree it until smooth (you will see flecks of chile still), transfer to an air-tight container and store in the fridge. I imagine this would last several weeks, but it's never lasted that long in my house. Makes about 2 cups. *Be careful not to touch your eyes after you slice the jalapenos; you may want to wear gloves if you are sensitive to hot peppers.
Cream shortening with 1 1/2 cups sugar. Add eggs; stirring until combined. Reserving 2 T sugar and cinnamon, mix (or sift) all the other dry ingredients together. Add 1/2 cup of dry mixture at a time to wet mixture, stirring until combined. Form into balls the size of walnuts (it is easier to make the balls before chilling so they stay together, if you do it after, they tend to crumble more and take more time to "coax" together). Mix 2 T sugar and cinnamon together in a small coffee mug. Drop the balls into the mug and swirl around to coat. Refrigerate to chill dough for about an hour. Preheat oven to 400°F (High Altitude = 410°F). Place coated balls 2" apart on ungreased flat stone (or cookie sheet). Bake 10-12 minutes on a stone (8-10 on a traditional pan). Remove from the oven while they are puffed up and cracked on the top. Allow to cool (they will fall a bit here) before transferring to a cooling rack. High Altitude Adjustments: -1T shortening, -1 1/2 T sugar, +1/2 t water, +5 1/2 t flour, -1/8 t baking soda, +10°F on original temperature.
Preheat oven to 350°F. Cream the butter and sugar in a large bowl. Beat in egg, vanilla, salt, and baking powder. Add half the flour and mix to just combine with the wet ingredients. Add half the milk and mix to combine. Repeat steps 4 and 5, adding the matcha powder with the last addition of milk. Beat at low speed until smooth and shiny, about 30 seconds. Divide batter among mini muffin pans lined with foils or papers. Bake for 12 minutes, rotating the pans after 7 minutes. A toothpick should come out clean. Cool on a wire rack until the cupcakes come to room temperature.
Preheat oven to 375°F. Rinse chicken and pat dry. In a small bowl, stir together remaining ingredients. Arrange chicken or turkey in a single layer in a glass baking dish. Spread mustard mixture over the top of each piece. Bake, uncovered, 15 to 20 minutes, or until chicken or turkey is tender and no longer pink.
Unwrap the caramels, then using a rolling pin, roll out each one into a 1/8 inch oval. Wrap a caramel around each pretzel nugget, pinching the ends to seal. In a double boiler over simmering water, melt half the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth. Place the almonds in a shallow bowl. Line a baking sheet with wax paper. Using a fork, dip a caramel covered pretzel in the chocolate to coat, tapping off any excess chocolate. Transfer the pretzel to the almonds and toss to coat; place on the prepared baking sheet. Repeat with the remaining pretzels. Let stand until set about 3 hours.
1. Melt margarine in a saucepan over medium heat. Add flour, stir well and add cream (slowly) while stirring. Continue stirring until you get a thick sauce. 2. To this sauce you can add mushrooms, shrimp, crab meat, grated cheese, white wine, lemon juice, egg yolks or any combination of these.
Combine potatoes, onions and herbs in a large bowl. Combine oil, butter, garlic, salt and pepper in a small bowl. Drizzle over potato mixture. Toss to coat well. Arrange potato mixture on 1/2 of a piece of foil large enough to accommodate all the ingredients when made into a packet for grilling. Grill over medium hot coals for 30 to 45 minutes or until potatoes are tender, turning and shaking occasionally.
Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well. Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs) and oil in a small bowl and stir to mix well. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 180°C for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Using a zip-lock plastic bag, combine all ingredients except fish; shake to combine. Place tuna steaks in bag with marinade; chill for at least 30 minutes. Broil or grill until done-- brushing with marinade (medium-well done is 4 minutes per side for 3/4 to 1 inch steaks).
Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan with non-stick cooking spray, line with plastic wrap. Fill small roasting pan or baking dish with dried beans. Wedge loaf pan into beans, tilting it lengthwise so that the first layer of chocolate will be at an angle. Dark chocolate layer: In saucepan over low heat, melt bittersweet chocolate with butter, stirring until smooth; stir in liqueur. Cool, fold in whipped cream. Pour mousse into loaf pan on the lower tilted side filling the pan from the center out lengthwise to the lower edge. Smooth top. Refrigerate, without removing from pan of beans, until mousse is firm, about 2 hours. White chocolate layer: In saucepan, combine 3/4 cup heavy cream and gelatin, let stand 5 minutes. Add white chocolate and heat over low heat stirring until melted and smooth. Place pan in bowl of ice water. Stir until slightly thickened. Remove from ice water, stir in almonds. Fold in whipped cream. Reposition loafpan to tilt in opposite direction. (lengthwise.). Fill opposite side with white chocolate mousse. You will have one half dark chocolate and one half white chocolate coming down to an angle at the bottom center of the pan sloping (angling) upwards on each side. Like 2 triangles. Smooth white chocolate layer. Cover, chill til firm. Milk chocolate layer: In saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth. Cool, fold in whipped cream. Level loaf pan and fill center with mousse, spread to edges. Chill til firm, about 2 hours. Raspberry sauce: In food processor, puree thawed berries, strain into small saucepan. Stir in cornstarch and bring to a boil, stirring, simmer 1 minute. Cool, refrigerate covered until serving. Freeze mousse 1 hour before slicing. Lightly sift cocoa powder onto each serving plate. Add a slice of mousse, garnish with Raspberry Sauce, Chocolate Filigree and fresh raspberries. Chocolate Filigree: Line baking sheet with waxed paper. Melt 3/4 cup chocolate melting wafers over low heat or in microwave. Fit a #3 plain tip onto pastry bag. Fill with the melted chocolate, pipe triangles of melted chocolate onto waxed paper. Add crosshatches to each one. Set aside til hardened. Carefully peel off of waxed paper. Store in covered container in cool place.
Preheat oven to 425° F. Spread pizza crust with Alouette Spreadable Cheese. Arrange anchovies, onions, tomatoes, and olives in artistic manner on pizza crust. Sprinkle with Herbes de Provence and parmesan cheese. Bake for 20 minutes or until crust is golden.
Heat oil in a heavy large skillet over medium heat. Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes. Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes. Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered). Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes). Season with salt and pepper to taste. Add in cooked pasta; toss to combine and warm. Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.
Place ONE cup each sugar, milk, and flour in large glass or plastic bowl. Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days. On day 18 do nothing. On days 19, 20, and 21, stir. On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again. On days 23, 24, 25, and 26 stir. On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir. It's now ready to use to make the bread. Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap. AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix. In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts. Add to liquid mixture and stir thoroughly. Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour. Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.
I like whole sundried tomatoes that are NOT packed in olive oil. To"plump" the tomatoes, bring 1/4- 1/2 cup water to a boil, add tomatoes, and let steep for about 10 minutes. Drain any excess water, and chop tomatoes into bite size pieces. Cook orzo according to package directions, drain, and toss in a large bowl with a drizzle of extra virgin oilve oil, garlic and oregano. Let orzo cool for a bit before adding other ingredients. Next add sundried tomatoes, black olives, roasted red peppers, salt, pepper and feta cheese. Combine well. Garnish with parsley, if using, and serve at room temperature.
Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred. While the chicken is cooking, heat the oil in a saute pan, add the onions. Saute for 5 minutes on medium heat or until onions are soft and translucent. Add in the tomatoes and cook until mushy about 10 minutes. Add in the garlic and cook for 1 minute. Then using a bean or potato masher mash the tomatoes until they are broken up (about 10 good mashes). Add the oregnao, salt to taste. Then turn the heat off of the tomatoes and set them aside. Pull the meat out of the sauce pan and set aside to cool. In a large bowl combine the fresh masa, corn flour and white flour. Once all is combined add 1/4 cup water at a time until dough is easy to knead and slightly sticky. I usually add around 1/2 to 1/3 cups water. Add in the salt and knead the dough for 2 minutes to make sure the salt is incorporated. Shape the dough into egg size balls and flatten slightly into discs. Shred the chicken into thin shreds and add it to the tomato mixture. Stir and set aside. Press each disc in a tortilla press or between two sheets of plastic until it is flat and around 1/4 inch thick. As you press each empanada fill with approx 1 tbsp of the chicken mixture on one side, then fold the other side over and press the edges together. Then peel away the plastic and drop the empanada in oil for frying. I serve these with salsa, chile de arbol, sour cream and shredded lettuce. Enjoy!
Peel the oranges and remove all the white pith. Separate the orange sections from the membranes and cut each section into 1/4-inch pieces. In a large bowl mix the oranges, pineapple, onion, jalapeno, lime juice, and salt, using a large spoon. Refrigerate or serve at room temperature.
In a glass, muddle/crush the mint, sugar, lime juice and Simple Syrup. Add ice. Top with the ginger ale/club soda/sparkling water. For the sugar concious, you can exchange the sugar for Splenda (2tsp granulated Splenda) and omit the simple syrup. Enjoy!
Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk. Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan. Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant. Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink. Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.
Spread mayo and mustard on both sides of the onion roll. Top one slice of the roll with avocado slices and crab, then the cheese slice; if you're going to melt the cheese, now is the time. Top the other slice of roll with bean sprouts, put sandwich together and enjoy!
Process all ingredients in a food processor or bash together with a pestal and mortar. Seal in an airtight container. (Tabitha's Tip: The little spice jars with rubber gasket seals keep herbs fresh longer than jars with screw-on tops.).
Makes 24 mini cakes or 12 larger ones. For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture. Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla. Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined. Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack. Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavourings. Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes. Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.
whisk first 10 ingredients well in med bowl. Remove 1 1/2c of mix; cover& refrigerate. Place chicken in lg zip bag. Add rest of marinade, seal& toss to coat; Chill overnight, turning several times Oil grill rack; 4-5inches from heat. Prepare med. fire& place legs and thighs on for 10 mins& then add other pieces. Cover leaving vent open, cook turning often for 30-35 mins Internal temps should be 170 for breasts, 180 thighs, legs and wings. Heat sauce in fridge and brush each piece generously. Garnish with watercress.
Preheat oven to 450°F. Spray baking dish. Arrange sweet potato pieces in baking dish. Mix soy sauce, ginger, chili powder, and pepper in a small bowl. Pour over sweet potatoes. Bake for 20-25 minutes, until potatoes are tender.
Pre-heat the oven to 350 degrees. Cut baguette into thick slices, cutting diagonally. Crack garlic cloves and rub on bread slices. Bake bread until crispy. While the bread bakes, dice tomato, onion and cilantro. Place in small bowl and toss with olive oil, salt, and pepper. When the bread is done toasting, top each slice with topping mixture and serve.
Cover the tapioca with 1/2 cup of cold water in a small bowl. Let soak at least 4 hours. Peel the orange and remove the white membrane. Cut the orange meat into small pieces. Combine 2 cups cold water with sugar in a sauce pan. Bring to a boil over high heat, and stir until the sugar is dissolved. Drain the tapioca and slowly pour it into the saucepan, stirring constantly. Cook over medium heat, continually stirring, for 2 minutes, or until the pudding thickens. Stir in the orange pieces, and bring to a boil again. Serve hot.
Cut hot dogs lengthwise into quarters. Place on a grill rack crosswise and grill uncovered until done. These will curl up like worms as they cook. Serve with mustard and ketchup for dipping. If desired, can serve on buns also.
Stir soup, milk, peas, chicken and noodles in a 1/2-qt casserole dish. Bake at 400°F for 20 minutes, or until hot. Stir. Mix bread crumbs with butter in a cup and sprinkle over chicken mixture. Bake for 5 minutes or until golden brown.
Preheat the oven to 200 C or 400 degrees F. Put the sliced apples in a 1 litre casserole dish, then stir in the mincemeat, the banana and the orange juice. Whizz the flour, butter and sugar in a food processor or work them to crumbs with your fingers. Drizzle over a few drops of water and stir. Sprinkle over the top of the dish and bake until crisp on top.
In bowl, combine yogurt and seasonings; add chicken parts, turning to coat. Let stand at room temperature for 30 minutes. In 12 inch skillet heat oil; add onion and saute until lightly browned. Add tomatoes and bay leaf and let simmer for 5 minutes; add chicken and marinade mixture and stir to combine. Bring mixture to a boil. Reduce heat, cover and let simmer, turning once to twice, until chicken is tender, about 30 minutes; remove bay leaf before serving.
In a large nonreactive saucepan, bring the chicken stock to a rolling boil over moderate heat. Add the orzo and cook, stirring often to prevent sticking until most of the broh is absorbed and the orzo is tender an creamy, about 10 minutes. Remove the pan from the heat and stir in the oil, then the lemon juice and herbs. Season with salt and pepper. Serve, or tranfser to a baking dish and keep warm in a 350°F oven for up to 20 minutes.
Cream butter; add sugar gradually, beating well. Add salt, cream and lemon juice; continue beating until you get a light texture. Cover and chill in refrigerator until ready to serve.
Heat olive oil in a large skillet until shimmering. Add onion, eggplant, and mushrooms to skillet. Cook for 15 minutes, or until all ingredients are soft. Add carrot, wine, parsley, tomato sauce, and whole tomatoes to skillet. Break up tomatoes with the back of a spoon. Add oregano, parsley, and basil to the sauce. Simmer sauce uncovered for about an hour and a half, or until thick. Preheat oven to 350 degrees Fahrenheit. Grease the bottom of a 9 x 13" baking dish with non-stick cooking spray. Spread about 1/4 of the sauce in the bottom of the pan. (About 1 1/4 cups). Layer 4 of the lasagna noodles on top of the sauce. Dot the noodles with 1/3 of the ricotta cheese. Spread 1 cup of the mozzarella over the ricotta and noodles. Spread 1/2 cups of the Parmesan over the mozzarella. Repeat steps 7-11 two more times. Spread the last of the sauce over the Parmesan, and then spread the last of the Parmesan and mozzarella over the sauce to prevent it from burning. Bake at 350 degrees for 1 hour and 15 minutes, or until hot and bubbling.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer for about one minute. Then add the eggs and vanilla extract. Beat until just combined. Slowly add the dry ingredients and mix briefly, just until there are no flour crumbs left. Fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes to an hour. Remove the dough from the refrigerator and preheat the oven to 325, making sure you have the racks in the middle of the oven. Remove the dough from the refrigerator and preheat to 325 degrees, making sure you have the racks in the middle of the oven. Scoop 1/4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smash the two halves together, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread. Bake for about 12 minutes, rotating halfway through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and justly slightly undercooked. Let cool on the baking sheets until the cookies are firm enough to remove.
Heat oven to 350. In Dutch oven or large saucepan over medium heat, cook and stir bacon and onions until bacon is crisp and onions are tender. Drain. Stir in the remaining ingredients. Bake uncovered 60 to 70 minutes or until the beans are hot and bubbly.