HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces. Cover and refrigerate 8 hours. Or cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate. Drain chicken; rinse with cold water, and pat dry. Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture . Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Shake to coat completely. Remove chicken, and repeat procedure with remaining pieces. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°F. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain chicken on a paper towel-lined plate placed over a large bowl of hot water. FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet. Place skillet over medium heat. Add flour to drippings, stirring constantly, until browned. Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes). Stir in salt and pepper. Serve immediately. Yield: 1 2/3 cups. Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.
Heat the oil in the skillet. Add the sesame seeds. While these are heating, dredge each slice of tofu in the nutritional yeast flakes until both sides are generously coated. When the seeds start to sizzle, arrange the tofu in the skillet. Drizzle the tamari over the top. Turn the slices and fry on both sides until crispy and brown. This can take anywhere from 15 minutes to 1 hour depending on how you like it. For the gravy, leave the skillet as it is from making the fried chicken tofu. Add the margarine and let it melt. Stir in the flour and yeast until mixed, and let brown a little (but not burn) on medium-low heat. Add your liquid and continue stirring until thickened. Add salt, pepper, and tamari to taste.
Cut beef into 1" cubes; trim fat. Combine marinade ingredients. (Can use large resealable plastic bag for easy marinading& cleanup) Place beef in marinade, turn to coat; refrigerate 1-4 hrs. Cut bell peppers into 1" pieces. Brush/spray peppers and mushrooms with vegetable oil/spray. Remove beef from marinade and discard marinade. Alternate beef, peppers, and mushrooms on skewers. Grill 15-20 minutes over medium grill (approx 375F) to desired doneness.
Spread the potatoes over the bottom of a slow cooker and top with the pork. Set a medium (8 inch) skillet over medium heat. When it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath - about 10 seconds per side. (If you see more than a whiff of smoke, they are burning). Transfer the toasted chilis to a blender jar. Add the tomatoes with their juice, garlic, oregano, Worcestershire sauce, a generous 1 1/2 tsp salt and 1 1/2 cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly. Set the lid in place and slow cook on high for 6 hours. Gently stir the stew - the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems too thick, stir in a little water. Taste, and add more salt, if needed. Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment. Variations: Pork and Potatoes al Guajillo as a Soft Taco Filling: Cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. Coarsely shred the pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas for everyone to make soft tacos.
Put figs, apples, orange and lemon rinds through food processor or chop fine with knife. Place in heavy kettle. Add water. Boil for 10 minutes, reduce to simmer and cook 10 minutes more. Add sugar and salt. Mix well with spoon and simmer for an additional 20 minutes, stirring often. Add fruit juice; mix well. Pour into hot sterilized jars. Seal and keep in a cool place.
As the size of a head of cabbage can vary, I've suggested some ingredients with ranges to accommodate different sized heads of cabbage. Adjust and use the ingredients according to size and taste. If you use a lot more bacon than what is called for, consider removing some of the extra bacon drippings so that the dish doesn't become greasy. Wash the cabbage head and remove the first layer or two of exterior leaves (discard) and the core. Thinly slice. Halve the onion and cut each half into 1/2" wide slices. Cut the bacon slices into 1/2"-1" pieces. Add the bacon to a cold, large/deep pot and brown over medium heat. Remove bacon from the pot and set aside. Retain melted bacon fat in the pot. Increase heat to medium-high and add onion. Brown quickly until golden on the edges, but not very soft, stirring frequently. Reduce heat to medium. Add the cabbage to the pot. Stir to mix. Pour 1/4 cup of water over cabbage and cover with a lid. Stir occasionally and check the bottom of the pan to make sure there is still water there. If not, add more water until the bottom of the pot is no longer dry. Cook until just tender-crisp (approx. 10 min). Remove the lid. Add the butter, half and half, and parmesan. Stir well. With the lid off, simmer on low until sauce thickens, stirring frequently. Once the sauce has reached your desired thickness, add the bacon back to the pot, and salt and (white) pepper to taste. Stir well. Remove from heat and serve.
Brown ground beef, onion, and garlic. Reduce heat and add seasoning (salt, pepper, and any other seasoning you like). Drain fat and crumble beef into a casserole or baking dish and pat down firmly. Set aside. Spoon cooked, drained corn in a thin, even layer on top of beef. Set aside. Meanwhile, boil potatoes. (I like to add 2 whole garlic cloves half way through) When potatoes are done drain water, add butter, sour cream, cream cheese and salt and pepper. Mash together, add milk if necessary. Carefully dollop spoonfuls of the mashed potatoes evenly over evenly over the beef and smooth down with a buttered spoon. (At this point you can refridgerate or freeze until ready to use if you like) Place in preheated 350 degree oven and bake for about 40 minutes or until mashed potatoes are light golden brown. Sometimes I add a little bit of shredded cheese on top about 5 minutes before it comes out of the oven to give it a different taste.
In a large bowl, add the lettuce, shrimp, cucumber, chickpeas, onion, Feta, olives, and pita chips to the oil and vinegar. Add 1/4 teaspoon each salt and pepper, and toss.
Wash hen and pat dry. Sprinkle cavity with salt and pepper. Toss apple pieces with brown sugar. Place apple pieces in hen cavity. Tie drumsticks together with heavy string. Place hen, breast side down, on roasting rack. In small bowl, stir cranberry sauce, cognac and cinnamon. Baste hen with half the cranberry glaze. Microwave on High 8 to 12 minutes, or until juices run clear and meat near bone is no longer pink, rotating 1/2 turn ever 2 to 3 minutes. Turn hen breast side up after half the cooking time and baste with remaining glaze. Variation - Honey-Soy Glazed Cornish Hen: Substitute half small onion, quartered, for the apple and brown sugar in cavity. Substitute 2 tablespoons honey, 1 tablespoon soy sauce, 1/4 teaspoon dry mustard and 1/8 teaspoon ground ginger for the glaze ingredients. Microwave glaze at High 30 to 45 seconds, or until heated, stirring to dissolve honey. Continue as directed. Glazed Cornish Hens for Two: Double all ingredients. Prepare as directed except microwave hens at High 16 to 20 minutes.
Wash and pick over the plums. Combine the plums and the water. Bring to a boil and cook 15 minutes, stirring constantly. Allow to cool enough to handle - or completely, if you like - and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp). Return the pulp to the rest of the jam once the pits are out. Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars. Bring to a boil, boil 10 minutes to sterilize. Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve. Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test - Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet - 104°C/220°F; 1,001 feet to 2,000 feet - 103°C/218°F Sheet or spoon test - Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon. I like the"sheet" test. As the jam cooks, remove any pits you may have missed. Remove from the heat and stir and skim 5 minutes. Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions. (Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes. Let cool, and store when the jars have sealed.
In a large pot, heat half the oil over medium heat. Add bacon and saute until crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels; set aside. Season beef with salt and pepper to taste. Add to the pot, in two batches, and saute until browned on all sides, about 5 minutes per batch, adding the remaining oil between batches. Remove with a slotted spoon to a warm plate. Add onions, carrots, and celery to the pot; decrease heat, if necessary to keep the bottom from burning. Saute until vegetables start to soften, about 4 minutes. Add garlic, potatoes, thyme, basil, and bay leaf; saute for 2 minutes. Add wine and scrape up any browned bits on the bottom of the pot. Return beef and any accumulated juices to the pot and add stock; bring to a boil. Cover, reduce heat to low and simmer gently until beef is tender, 1 1/2 to 2 hours. Discard bay leaf and stir in vinegar. Taste and adjust seasoning with salt and pepper, if needed. Serve in warmed bowls; garnish with reserved bacon and parsley (can serve soup over rice, if desired).
In a bowl, cream butter untill smooth. Add brown sugar, mixing until blended. Beat in eggs, one at a time. Blend in mashed sweet potatoes, nutmeg and allspice, mixing well. Add sifted flour alternately with milk, mixing until smooth. Fold in chopped pecans and grated orange rind. Transfer batter to a greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan. Bake in a preheated 350-degree oven, 45 to 50 minutes, or until loaf springs back to touch and starts to leave sides of pan. Let cool in pan, on a rack for 10 minutes. Shake loaf loose and turn out onto a rack and cool completely before wrapping in foil to store. Slice and serve plain or with butter or softened cream cheese.
In a large cast-iron skillet or pot, heat oil over medium-high heat. Add venison. and quickly brown on all sides, stirring frequently. Add onion, garlic, and potatoes, stirring well. Add remaining ingredients, blending and stirring well. Cover and cook for 30 minutes or until the venison and potatoes are tender. Balance the seasonings to your taste. If stew ends up to spicy, serve with sour cream. Hot sauce recommended Tabasco. Salsa, any type: Mild or according to taste.
Add garlic to a food processor; process to chop. Add the black-eyed peas, lemon juice, oil, salt and pepper to taste; process until smooth. Add tahini with the processor running; process until all ingredients come together. Adjust seasonings. If too thick, add additional lemon juice or oil.
Put two balls of ice cream in each of the four cups. Make the coffees and then pour them over the ice cream. Eat immediately, served with biscotti or another type of light cookie on the side.
Grate apples and spread evenly in bottom of pie shell. In separate bowl, cream sugar and butter, then blend in lemon juice and beaten egg yolks and pour over apple. Sprinkle with cinnamon and nutmeg and bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until soft peaks are formed, then gradually add sugar and vanilla and beat until meringue is stiff. Spread over top of pie and return to oven; reduce heat to 325 degrees and bake 5 to 10 minutes longer,until meringue is lightly browned.
Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through. Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.
Mix cake and bake as directed for one 9x13 pan. In a saucepan combine 1/2 can of the evaporated milk, and 1 1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted and then add coconut. Pour this mixture over the baked cake. In a saucepan combine the remaining sugar (1 cup) and remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted and add almonds. Pour over the top of the cake. Chill for at least 2 hours. Best if made a day prior to serving.
FOR BISCUITS: Sift dry ingredients and whisk together. Divide margarine into pieces and incorporate into flour by hand or with a pastry cutter. Margarine should be completely mixed in (aka no chunks!) Add soy milk and mix by hand. Dough will be fairly wet. Refrigerate dough for at least 1 hour. On a clean, dry, floured table, flatten dough by hand and sprinkle flour over the top. Bake biscuits at 400 degrees for 25 minutes; test for doneness by piercing center of one biscuit with a toothpick. If the toothpick does not come out clean, bake for 5 minutes and recheck. FOR GRAVY: Saute sausage in large saute pan for approximately 5 minutes (until seared), then set aside. Meanwhile, heat oil over medium-high heat; add garlic and seasoning mix. Whisk until garlic starts to brown-do not burn. Add flour and whisk thoroughly to form roux. Whisk in soy milk, then cook over low-medium heat until gravy thickens, stirring frequently to prevent burning and sticking. Combine gravy and sausage and stir thoroughly until evenly distributed.
Brown ground beef in skillet, should take about 5-7 minutes. Drain fat. Place in soup pot. Add tomato juice, diced tomatoes, peppers, onion and garlic to soup pot. Season with Italian seasoning, fennel seed, sugar, salt, fresh ground pepper and cayenne pepper. Heat to boil, then reduce to simmer. Simmer for approximately an hour or until peppers reach desired doneness. Add cooked rice and simmer for an additional 10 minutes. Serve and enjoy.
Make the crust: position oven rack in the center of oven; preheat to 350°; line a 13x9 inch baking pan with foil so that the foil extends 2 inches beyond the short ends of the pan; lightly grease the foil. In a bowl, combine graham cracker crumbs and melted butter; transfer crumbs to prepared pan and pat them into an even layer. Bake for 8 minutes, or until it is slightly puffed and set. Place pan on a wire rack and let cool while you make the filling; decrease oven temperature to 325°. Make the filling: in the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and sugar at medium speed until smooth and light, about 1 minute. Beat in the cornstarch; add the egg and egg yolks, one at a time, beating until blended and scraping down sides of bow as needed. Beat in the heavy cream, brandy/rum, vanilla, and nutmeg. Scrape filling into the slightly cooled crust; bake for 15-20 minutes, until the filling is set. Place pan on wire rack and cool for 30 minutes. Refrigerate the bars for at least 1 hour, until chilled. Make the topping: in a small saucepan, bring the cream to a gently boil. Remove pan from heat and immediately add white chocolate. Let the mixture stand for 30 seconds to melt the chocolate, then stir until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool, stirring occasionally, for 15 minutes or until thickened. Pour the topping over the chilled bars, and using a small offset metal spatula, spread evenly. Refrigerate the bars for at least 2 hours before cutting (or freeze for 1 hour). Lift the bars out of the pan using the foil as handles. Remove the foil and cut into 24 bars; serve chilled, dusted very lightly with freshly grated nutmeg.
In a large saucepan, cook the broccoli, onion, cauliflower and carrot in butter for 5 minutes until vegetables are crisp-tender. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally. Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted.
Juice the oranges and the lemon. Beat the eggs, add the juice, the sugar, and salt to taste, and cook the omelette in olive oil. Serve warm.
Preheat oven to temperature specified on the cake mix box. Prepare the German Chocolate Cake mix as directed on the box. Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box. When cake is done allow to cool until it is just barely warm. When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want. Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar. Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can. When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off. Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.
Heat oil in a large, heavy pot. Brown short ribs on all sides. Sprinkle with salt and pepper. Add remaining ingredients except cabbage. Cover and simmer for 1-1 1/2 hours. Add cabbage wedges and cook until cabbage is tender, about 20 minutes.
For the topping:. Combine ingredients in a saucepan and cook over medium heat until butter and sugar melt, about two minutes. Divide the topping among a standard muffin tin. Do not line the muffin tin with paper baking cups. For the biscuits:. Preheat the oven to 425 degrees. Sift the flour, salt and baking powder into a large bowl. Cut in the shortening with two knives or a pastry blender until it forms coarse, uneven crumbs. Add the milk. Mix well, but with a light touch. On a flour-dusted surface,roll the dough into a large rectangle.(approx 11x9). Spread with butter. Mix the sugar and cinnamon and sprinkle it over the dough. Roll as you would a jelly roll and slice into 12 biscuits. Place a single biscuit in each muffin cup. Bake until golden, about twenty minutes. Cool a couple of minutes,then invert cautiously onto a plate,taking care that the sticky topping doesnt burn you.
Falafel: sort and wash chickpeas, and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain. Preheat oven to 350°. Combine chickpeas and next 11 ingredients (through 2 chopped garlic cloves) in a food processor; pulse 8 to 10 times or until finely chopped. Spoon mixture into a bowl. Add egg whites to chickpea mixture, and stir well. Let stand 15 minutes. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Relish: combine tomato and next 5 ingredients (through chile). Sauce: combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth. Place 2 falafel patties in each pita half; spoon about 1/3 cup relish and 2 1/2 tablespoons sauce into each pita half. Serve immediately.
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until carrots are tender. Serve with a slotted spoon.
Heat oil in heavy saucepan. Add onions, green pepper, jalapenos and garlic and saute until onions are translucent. Add ground beef to the pot and cook until meat is evenly browned. Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well. Add crushed tomatoes, tomato paste, beer and water. Bring to boil, turn down heat and simmer covered. After 1 hour of simmering taste and add more chili powder if you want. Simmer for 1 hour more. Serve topped with chopped onions, cheddar cheese and sour cream if you like. Corn bread on the side.
Place chicken in baking pan. Mix remaining ingredients. Pour over chicken. Cover and refrigerate 1 hour, turning chicken occasionally. Heat oven to 375. Remove chicken and reserve marinade. Place chicken on rack in foil lined broiler pan. Bake 30 minutes. Brush with part of reserved marinade. Turn chicken and bake until tender, about 30 minutes longer. Brush occasionally with remaining marinade.
Preheat oven to 350°F Roll out cookie dough to about a 1/4 inch thickness. Using a cookie cutter or a glass dipped in flour, cut out rounds. (I used a 2 3/4 inch round cookie cutter.). Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round. Fold rounds over to create half moon shapes and gently seal edges. Place on an ungreased cookie sheet and bake for 9-10 minutes. Remove to racks and cool completely. When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.). Remove and using a fork, drizzle chocolate over cookies. Repeat steps 9 & 10 with white chocolate chips.
Preheat oven to 350 degrees . In a small bowl, combine minced garlic and olive oil, allowing to infuse for 15 minutes. Cut the potatoes lengthwise into wedges. Place chicken into a baking pan with potatoes around chicken. Sprinkle with oregano, thyme and rosemary, salt and pepper. Add garlic-oil and wine. Bake 20 minutes, turn chicken, bake another 20 minutes. Add cognac. Bake another 20 minutes, or until chicken juices run clear and the potatoes are tender. Drizzle the pan juices over the chicken and potatoes on a platter.