HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat Instant Pot to saute setting. Season chicken thighs with salt. Add 2 tablespoons grapeseed oil to pot, swirl to coat, and add chicken thighs in two batches so as not to overcrowd. Saute until golden, flipping once, about 4 minutes per side, transferring them to a large plate as they finish. Add remaining 1 tablespoon grapeseed oil and red onion. Season with salt and saute, stirring occasionally, until softened and onions turn golden in spots, about 5 minutes more. Add orange juice and zest, rice wine vinegar, soy sauce, chicken broth, garlic, ginger, honey, and red pepper flakes. Stir to combine, scraping bottom of pan to deglaze. (You can also do this in a skillet over high heat; cooking time will be reduced.). Place chicken thighs (and onion mixture, if you used a skillet on the stovetop) in pot, nestling them into as even a layer as possible. Cover and cook on high pressure for 18 minutes. Release the pressure manually. Return Instant Pot to saute setting. Transfer thighs to a plate and cover to keep warm. Place cornstarch in a medium bowl. Gradually ladle approximately 1/4 cup of cooking liquid into cornstarch, whisking constantly until smooth. Pour cornstarch mixture back into the pot. Cook, whisking, until mixture has come to a boil and thickened slightly. Add snap peas and continue cooking, stirring occasionally, until snap peas are crisp-tender, about 2-3 minutes. Serve immediately with pan juices and rice, garnished with sesame seeds and scallions, if desired.
Boil chicken legs in water until fully cooked, retaining at least 2 cups of resulting broth. Remove chicken meat from bones. Cook rice according to directions, using broth instead of water. About 5 - 10 mins prior to rice being fully cooked, put chicken meat in pan, adding more broth or water if needed. Stir. When rice is cooked, stir to mix thoroughly, then serve with vegetable of choice, or salad.
Cut your cauliflower into bite size flourets. steam for approximately 8 - 10 minutes or until fork tender. Transfer cauliflower to a serving dish and keep warm. Reserve the cooking liquid. In a separete bowl whisk the egg yolk and 2 tbsp of the reserved cooking liquid. add the lemon juice. pour over cauliflower and toss. Salt and Pepper to taste. Serve.
In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onions until tender. Add brown sugar, vingear, salt, mustard and garlic powder. Bring to a boil. In a slow cooker, combine beans and peas. Add onion mixture and bacon; mix well. Cover and cook on high for 3-4 hours or until heated through.
Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt. Process until mixture forms small lumps. Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust. Bake in the middle of oven until golden brown, about 20 minutes. In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla. Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter. Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).
In a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and Accent. Bring to a boil and then simmer for 45 - 50 minutes. Add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy. Stir in the bok choy if using. Serve hot or on top of cooked jasmine rice. CROCK POT METHOD: Add the cut up chicken, chicken broth, ginger, garlic, salt and Accent to the crockpot. Cook on low for 6 hours or high for 3 hours. Add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender. Serve hot or on top of cooked jasmine rice.
Add spaghetti to boiling water; when soft, drain & rinse; drop in butter, stir, keep warm & set aside. While spaghetti is cooking, fry bacon just until lightly crisped; remove from pan and cut or crumble to bite-size pieces; reserve 2-3 T. fat. To hot fat in frying pan, add pepper flakes and garlic; stir for 30 seconds; remove from heat. Break eggs into medium bowl, with an egg beater beat until frothy, then stir in Parmesan cheese; set aside. Add half-n-half to frying pan, stirring up fond and thickening slightly. Dump spaghetti into large serving bowl, then add meat mixture and toss well; then cheese mixture, toss well. Sprinkle on the parsley. Serve with additional Parmesan (the good stuff).
Mix well and chill for a minimum of 2 hours (overnight is best). Serve with crackers or crispinis -- OR -- Use it as a spread on cold-cut or deli sandwiches.
Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain well, and set aside. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; saute 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often. Serve with flat bread.
Cook onion, pepper and squash with half of butter until tender. mix soup, eggs, cornbread together in large bowl. add squash to bread mixture. add rest of butter. add salt and pepper. stir well. put in baking dish heat on 375 just until heated through.
Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; saute 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes. Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu). Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
Prepare brownie mix following package directions or make your own. Do not add any extra ingredients, such as nuts or chips. Bake and set aside to cool. In small saucepan, place 1 cup strawberries, sugar, vanilla, juice, and salt. Bring to a boil for 2 minutes, then pour over 21/2 cups of sliced strawberries and allow to macerate for about one hour. Cut brownies into bite-size cubes. In bottom of clear glass bowl, place 2 cups of strawberries. Follow with the cubed brownies. Add 1/2 half of the soften ice cream over brownies and spread to seal. Place bowl in refrigerator or freezer until ice cream is firm (freezing is not needed). Drizzle caramel sauce over top. Add rest of ice cream, sealing top. Drizzle chocolate sauce over top. Freeze. When ready to serve, top with rest of berries and some whipped topping as desired. * Make sure to read box for directions as to how much equals 1/2 cup.
bring five quarts of water to a boil in a medium stock pot. add cajun seasoning , old bay, white and black pepper, coriander, salt, tabasco, worcestershire sauce, lemon juice, bay, and shrimp to your water boil 8 minutes remove shrimp from water (save your water its gonna be your base) chill shrimp in large bowl of ice water, remove and bag shrimp when chilled, refridgerate add bell pepper onion celery tomatoes and garlic to water simmer for 1 hour. remove 4 cups of the water from your pot set aside in medium sauce pan and simmer. add wild rice to pot of veggies simmer 45 minutes. when 20 minutes are left on your timer add long grain rice to suce pan simmer rest of the 45 minutes remove both pots from heat add rice to pot of veggies and fold in your chilled shrimp cover and stew 45 mins off heat.
Mix together 2 cups sugar, water and gelatin in sauce pan. Boil 15 to 20 minutes, until mixture forms a short thread; remove from heat. Add the juices and salt to hot mixture. Let cool. Add the zests. Pour the mixture into a 9x5 inch pan that has been rinsed with cold water. Let stand for 4 hours until very firm. Run a blunt knife that has been dipped in water around the sides of the pan. Invert a baking sheet over the pan; turn over. Using a serrated knife dipped in cold water, cut candy into cubes; sieve powdered sugar over them. Roll cubes to coat generously. Arrange candy on cake rack; cover and let dry for several hours. Store in cardboard box or wrappped in paper bag.
Preheat oven to 450°F Divide tomatoes bacon, and green onions evenly between the two frozen pie shells. Whisk eggs and milk together'; season with salt and pepper. Pour evenly over the 2 quiches. Sprinkle cheese crumbles over each quiche. Bake 10 minutes. Reduce oven temperature to 350F and continue baking until quiches have set, about 30 minutes. Let cool slightly and serve with a side salad for a light meal. There are 4 slices per quiche.
Lightly spray a shallow casserole dish or boat with cooking spray. Combine all ingredients (chopping artichokes if necessary). Place ingredients in casserole and bake at 325 for 20 minutes. Garnish with chopped tomatoes. Pretty served in a bread bowl.
CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla. In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl. Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely. FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting. Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.
Using a dessert spoon, scrape out the black gills from the underside of the mushroom cap. Removing the gills reduces the amount of black juice the mushroom will exude. Heat the oil in a medium nonstick skillet over medium heat. Add the mushroom, flat side down, and cook until the underside is browned, about 4 minutes. Turn the mushroom an cook until tender, about 2 minutes. Transfer to a plate and season with salt and pepper. Wipe out the skillet with moist paper towels. Add the butter and melt over medium heat. Placed the mushroom cap on one slice of bread, spread with the pesto, and sprinkle with the cheese. Top with the remaining bread and place the sandwich in the skillet. Cook, turning once, until both sides of the sandwich are golden brown, about 5 minutes. Serve hot.
Combine all ingredients EXCEPT sour cream and Egg noodles in a crockpot. Cook on low aproximately 6 hours. Mix in sour cream, and heat through. Serve over Hot noodles.
Mix sugar with flour in saucepan; blend well. Add water and salt. Stir while cooking for 6 to 8 minutes. If too thick add a little more water. Remove from heat; stir in butter, cream and vanilla to taste.
Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth. Stir in pineapple. Cover and chill 2 hours. Pour oil to a depth of 5 inches into a Dutch oven; heat to 375°F. Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden. Drain fritters on paper towels.
Bring champagne and sugar to boil. When sugar dissolves add rind of lemon, lime and ginger; boil for 8 minutes. Add juice and boil for another 8 minutes. Freeze overnight. Mash up the mix until thick liquid. Beat egg whites until stiff peaks. Mix egg whites with mix then freeze overnight again.
Turn on crock pot to high, add butter to crock pot, melt thoroughly. Place chicken or turkey in crock pot. Pour broth over chicken/turkey. Mix together stuffing, soup and water. Place on top of chicken/turkey. Cook on low for 3-4 hours for chicken, 5-6 hours for turkey. Stir/fluff occasionally if you are available (not mandatory). Slightly shred the chicken or turkey once it is done. Serve with vegetable of your choice.
Dissolve the yeast and sugar in 125 ml of the warm water and set aside in a warm place for about 10 minutes until frothy. Use your fingers to work 90g of the flour into the yeast to make a sloppy paste. Sprinkle lightly with a little more flour, then cover with a tea towel and set aside in a warm place for 30 minutes to form a 'sponge'. Put the remaining flour and the salt into a large bowl. Make a well in the centre and add the sponge, oil and remaining water. Use your fingers to work it to a soft, sloppy dough. Don't panic: it is meant to be very sticky! Transfer to an electric mixer fitted with a dough hook and knead on a low speed for 10-15 minutes until very smooth and springy. Transfer to a lightly oiled bowl, then cover with a damp tea towel and leave to rest at room temperature for 1 hour or until doubled in size. (From this point you can proceed to bake the pide bread or filled pide boats. You can also refrigerate the dough until you are ready to use it. It will keep for around 24 hours, but take it out of the refrigerator a good 3 hours before you want to use it, to give it time to return to room temperature slowly.). When ready to bake the bread, preheat the oven to its highest setting with two pizza stones or oiled baking sheets in it. Divide the dough in two, then form into rounds and leave, covered, to rest for 30 minutes. Mix the egg and milk to make an egg wash. Place the dough on a lightly floured work surface. Use the heels of your hands to press and flatten each piece of dough out to a 20 cm oval. Brush the surface liberally with the egg wash. Dip your fingertips into the egg wash and mark rows of deep indentations across and down the length of the dough, leaving a narrow border. Now comes the tricky bit. Lightly flour the hot pizza stones or trays. Lift on the pides, stretching them gently and evenly. Sprinkle with nigella or sesame seeds and bake for 8-10 minutes until crisp and golden brown.
Heat oil in a dutch oven over medium-high heat. Brown ground meat for about 8-10 minutes, or until almost crispy and dry. Add all other ingredients to the pot, except for the blue cheese. Be sure to add the can liquid from the beans as well. Stir, bring to a boil, then lower heat and simmer for 2-3 hours. Stir every every 15 minutes or so. Serve in bowls topped with crumbled blue cheese.
In a large bowl, cream butter and sugars together. Mix in one egg at a time until well blended. Add egg yolk and vanilla and beat until fluffy. Blend in peanut butter. Sift flour, baking soda, and salt together. Stir flour mixture into the dough. Fold in the chocolate chips. Cover the dough with plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees. Roll dough into 1 1/2 inch balls and place on a lightly greased baking sheet. Press down lightly with a sugar coated fork to make a criss-cross pattern. Bake for 10 to 14 minutes in preheated oven. Cookies should look dry but not brown. Don't over bake them. Allow the cookies to cool a few minutes before removing from baking sheet.
Mix together the cereal, sugar, paprika, garlic salt, and seasoned salt. Separate onion sices into rings- you will only need to use the large size rings, save the smaller rings for another use. Beat egg until foamy in a small bowl. Dip onion rings into first the egg, then coat with seasonings (you may need another egg or a little extra seasoning mixture if your onions are particularly large). Set on greased baking sheets in one layer. Bake in a preheated oven at 375 F for about 15-20 minutes or until coating is crispy and onions are tender.
Peel rutabaga and carrots. Cut int 3/4 inch chunks. Cook separately in boiling water until tender, drain. Mash each, either with potato masher or in a food processor. Combine rutabaga carrots, sugar, orange juice, butter, nutmeg and salt and pepper to taste. Sprinkle with parsley, if using. Serve immediately or cover and reheat before serving.
Measure first four ingredients into a non-metallic bowl and beat until smooth. Cover loosely with a damp towel/cloth, and let stand in a warm place 8 - 18 hours (the longer it stands, the stronger the flavor gets). Stir batter down. In another mixing bowl, mix the remaining dry ingredients. Cut in shortening until the mixture looks like coarse crumbs. Blend in starter mixture and turn out onto lightly floured surface. Knead gently 30 seconds. Add more flour if necessary, to make a soft dough. Roll out 1/2 inch thick and cut with a floured glass, or biscuit cutter and place on an ungreased cookie sheet. Bake in preheated oven at 450°F for 12 minutes. Serve immediately with butter, honey butter or jam.
Bring a large pot of water to a boil. Add salt, and then add the farfalle. Cook until al dente. Meanwhile, heat a large, heavy-bottomed pan over medium heat and add the oil. Sprinkle the chicken with salt and pepper and, once the oil is hot, add the chicken to the pan; brown on all sides, and then add the onions and cook for a minute or two. Stir in the mushrooms, garlic, and some salt and pepper. Saute until all vegetables are tender. Increase the heat to medium high and add the vermouth. Cook until almost all the liquid has evaporated, and then stir in the diced tomatoes (and a few tablespoons of juice), red pepper flakes, parsley, oregano, basil, and salt & pepper to taste. Bring to a simmer and then reduce heat to medium-low, simmering until the flavors have developed (and chicken has cooked through). Add the spinach and cook until wilted down, about 2-3 minutes. Season to taste. Add the pasta to the sauce and stir to coat. Off the heat, stir in the ricotta cheese.
Blend all ingredients in a blender or food processor for about 30 seconds until thoroughly mixed. Place in sterilized jars. Label and date.
Cream butter and sugar as if for cake. Add egg yokes and the one white and beat untill foamy; add water and vanilla, again beating until well mixed. Pour this into a 9 inch unbaked pie shell and bake at 350 for anywhere from 35 to 1 hour. Test with clean knife. When it comes out clean(no custard clinging to it), the pie is done.
The reason I did not specify how much sugar cookie dough, is because this recipe makes a million cookies, no matter which sugar cookie recipe you use. The amount of cookies you get really depends on how many peanut butter cups you buy. Pre-heat oven to 350F degrees. Press a small amount of dough on bottom and sides of a mini muffin pan. Don't make it too thin or it will be difficult to pop them out. Don't make them too thick or the cookie will not be a"bowl". It is best to do a practice run with your first batch to see which thickness works best. Try a few thicknesses in one pan. After you have pressed dough onto the sides and bottom of mini muffin pan, bake at 350 for about 10 minutes. While baking, start unwrapping peanut butter cups. YOU NEED TO WORK FAST NOW! QUICKLY put one peanut butter cup into each sugar cookie bowl. After you are done, the chocolate will be slightly melted around the edges. Run a knife, or a chopstick (something skinny) around the edge of each peanut butter cup to make the ridges disapear. This makes them look much nicer. Remove from pan using a butter knife to"pop" them out after they have cooled for about 5 minutes. Place cookies on a paper bag. When cooled, drizzle with melted semi-sweet chips. You can use the sugar cookie bowls for pretty much anything. I also fill them with melted chocolate mixed with chopped almonds, drizzled with melted caramel chips.
Preheat oven to 350. Combine crust ingredients. Press onto bottom of 9x13 pan. Bake for 5-7 minutes to set it up. Cool completely (very important) on wire rack. Stir raspberry jello into boiling water; add sugar and stir until dissolved. Fold in raspberries and lemon juice. Chill mixture until soft set, about 1 to 1 1/2 hours. Keep an eye on it. Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge. Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside. Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture. Carefully layer cream cheese mixture on top of raspberry layer. Cover with foil and chill at least 4 hours or overnight. Store in refrigerator.
Coat crock with olive oil. Slice onion into 3 thick slices & place on bottom of crock. Place roast on top of onion. Add potatoes & carrots around roast. Mix dry soup mix with 1 cup of water & pour over roast & vegetables. Brush Kitchen Bouquet onto roast. Sprinkle roast with rest of seasonings to taste. (You can also add thyme, rosemary, oregano, etc.) Cover and cook on high for 5-6 hours or on low for 10-12 hours.
I had previously browned and drained the ground beef and had it in the fridge, If you don't have this leftover, brown ground beef first in a nonstick skillet, drain off fat really well. I use a pile of paper towels to soak up the fat. Place ground beef in a large pot. Stir in all other ingredients except the sugar. Bring to a boil, stirring occasionally. Turn heat down to low and simmer uncovered or covered for about 30 minutes or so to let the flavors mix, stirring occasionally. Taste the sauce now and then and add more onions or garlic to taste. Add a little sugar to neutralize the acidity of the tomatoes during the simmering. Serve over hot spaghetti noodles. The sauce should be fairly thick, not runny, so as you add in the ingredients, use more or less of the Prego as needed. If too thick, add a little water, more Prego, or more stewed tomatoes with juice. When I made mine, it was the consistency of chili. This makes a pretty decent batch, can feed 2-4 depending on how much everyone eats in a serving.
Boil one glass of water and add the lentils. Cook for 2-3 minutes and then drain the lentils. That way the soup is lighter! Put in the pot enough warm water and add the lentils. Put the onion, the bay leaves, the garlic and the tomato paste. Boil in high heat with the lid on for 10 minutes. Add the oil, salt and pepper to taste. Keep boiling for 30 minutes.
Prepare pastry dough and line a 9 inch pie plate (I make lousy pie dough so I buy a deep dish pie shell ready made). Combine the apples, pork, thyme, sugar, sage, salt and pepper and place the mixture in pie shell. Dot with butter. Roll out remaining dough and place on top, crimping the edges. Make several slits in the top and brush the top with egg-milk mixture. Bake in a preheated 400F oven for one hour. Serve at room temperature.
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped cream or ice cream if desired.