HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 6 ingredients in a small bowl. Rub chicken with 1/2 of the spices, saving rest. Heat oil, cook chicken one minute on each side, or until browned. Remove chicken from pan. Re-coat skillet with cooking spray. Add onion, bell pepper and soy sauce. Cook over medium heat 3 minutes or until veggies are browned. Add broth, barley, tomatoes and remaining spice mixture. Add chicken. Stir gently. Bring to boil, cover, reduce heat. Simmer 55 minutes or until chicken is done.
Bring sugar to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool thoroughly. Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses (or cover and refrigerater for up to 3 days). LEMON VERBENA ICE CUBES: Fill 2 ice trays halfway with water, and freeze. Top each cube with a lemon verbena leaf and cover with water, and freeze for up to a week.
Peel and chop vegetables. Melt 2 T butter or margarine in a large pan. Add vegetables and stir to coat. Add liquid, sugar and thyme. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Remove cover and simmer until all the liquid is absorbed. Add 1 T. butter or margarine and parsley and stir until butter melts. Serve hot. Leftovers microwave well. To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.
Sift dry ingredients together until well mixed. Cut in fat until well blended. Place in a glass jar. Keep tightly closed in a cool place. Mixture will keep for 1 to 6 months on the shelf in dry weather. In hot and humid weather, store in the refrigerator. Cornmeal Muffins-Grease 8 medium-size muffin cups. Combine 2-1/4 cups Cornmeal Mix, 2/3 cup water and 1 beaten egg. Stir just enough to moisten dry ingredients. Fill muffin cups 2/3 full. Bake at 425 degrees F for about 20 minutes. Makes 8. Cornmeal Biscuits-Add about 1/2 cup water to 2 cups Cornmeal Mix to make a soft dough. Drop by tablespoonfuls onto a greased baking sheet. Bake at 425 degrees F for 12 minutes. Makes 12 biscuits. Cornbread-Combine 4 1/2 cups Cornmeal Mix, 2 beaten eggs and 1 1/3 cups water. Stir just enough to moisten dry ingredients. Pour into a greased pan, about 8 inches square. Bake at 425 degrees F for about 25 minutes. Serves 12. Blueberry Cornbread-Add 1 cup fresh or partially-thawed frozen blueberries to Cornbread batter and mix gently. Bake as directed. Cheese Cornbread-After turning Cornbread batter into pan, sprinkle with shredded Cheddar cheese and sesame seed. Bake as directed.
Crust: Preheat oven to 350 degrees. Press the potatoes between paper towels to remove any excess moisture. Mix the potatoes, butter, salt and pepper in a bowl. Pat the potato mixture over the bottom and up the side of a greased 9 inch pie plate and bake for 20-25 minutes or until light brown. Maintain the oven temperature. Filling: Heat the oil in a skillet and add the bell pepper and onion. Saute until tender and remove from the heat. Stir in the beans, corn, jalapeno chiles, cumin and chili powder. Fold in the cheese and cilantro. Spoon the bean mixture into the potato crust and bake for 20 minutes. Cool in the pie plate on a wire rack for 10 minutes. Topping: Mix the sour cream, lime juice, salt and pepper in bowl. Top the tart with the topping and garnish with the cilantro. Enjoy with your favorite chips/crackers!
Heat oil in medium skillet over medium high heat. Coat chops with rub. Brown in oil on each side until chops are done. Heat jelly in microwave dish until warm. Add apple butter to warm jelly. Brush on chops.
Peel and grate the potatoes and the onion into a small mixing bowl. (I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour. If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk. Season well with pepper and salt and any other optional ingredients. Melt oil and butter together in a medium frypan and heat until sizzling. You can now add the batter in one of two ways: Dad's Method- Add spoonfuls of batter to the pan to form circles about 8-10cm (4 inches) in diameter. Cook for about 5 minutes on each side or until golden brown. Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature. My Method- Tip all of the batter into the frypan and flatten it out with the back of a spoon so that it fills the whole pan evenly. Cook on one side for about 5 minutes then invert a dinner plate over the top of the pan and tip the potato cake onto the plate. Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes. When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges. Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.
Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip. Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside. Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes. Drain the stems and pat them dry with paper towelling. Skewer 2 fig halves crosswise on each rosemary stem. Arrange the skewers on a plate with the cut sides of the figs facing up. In a small bowl, mix together honey and lemon juice. Brush the honey/lemon mixture over the cut side of the figs. Preheat the broiler or grill to medium-high. Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side. Sprinkle evenly with the reserved rosemary leaves and some black pepper. Serve on the skewers while still hot.
Boil the carrots, onion and 4 peeled potatoes in the broth until tender. Using immersion blender or regular blender, puree vegetables. Add the butter, 2 remaining washed, unpeeled and cubed potatoes (Yukon gold work great for this) and pepper to taste. When the potatoes are tender, add the half and half. Done!
Saute onion and celery in butter in saucepan for several minutes or until limp. Stir in flour. Cook for 1 minute, stirring constantly. Blend in milk. Cook until mixture thickens, stirring constantly. Add celery, sugar, salt, white pepper and corn. Simmer covered over low heat for about 10 - 15 minutes. Stir 1 cup hot mixture into eggs; stir eggs into hot mixture. Add parsley. Heat to serving temperature. Do not boil. Sprinkle with bacon; garnish with celery leaves.
Preheat oven to 300 degrees. Grease one large, or two small, loaf pans and set aside. Make sure butter and eggs are at room temperature, with butter very soft (but not melted). Cream butter in mixer until well whipped. Slowly add sugar and combine thoroughly. Add eggs one at a time, beating for 2 full minutes after each egg is added. Slowly add flour and mix just until blended. Add vanilla and salt. Pour mixture into loaf pan(s). Bake 1 hour and 30 minutes if using large loaf pan, or 1 hour if using 2 small loaf pans. Cake is done when toothpick inserted in center comes out clean. Put pans on rack and cool for 10 minutes. Run knife along edge of loaf pan, tap bottom of the pan on the counter, and "unmold" cake. Put cake on rack to cool completely.
Prepare 6- 1/2 pint jars & lids for canning. Fill processing pot half way with water, simmer over light heat. Trim green beans to 1/4" shorter than jar. In 2 quart saucepan combine brine ingredients heat to boiling over high heat. In each jar place 1 dill sprig, 1/8 of crushed red pepper (an extra clove of garlic if desired). Pack green beans tightly into jars. Remove garlic from brine, ladle brine with in 1/4" of the top of the jars. Place lids on jars (do not tighten all the way). Process for canning by simmering in processing pot until bubbles do not rise from the lids. Carefully remove and allow jars to cool. I am an amateur canner - please feel free to verify canning procedure!
Put the ice in a fluted champagne glass. Add the Irish Cream and Chambord. Top with whipped cream and berries.
Fry beef and onion together. Season with salt, pepper, garlic salt and chile powder. While meat is cooking, mix with hands all ingredients for shells. Pinch off small portion of dough and roll into 2-inch ball. With quick patting motion, flatten out to 1/2 inch thickness and about 3 inches in diameter. Fry in hot grease until golden brown, turning once. Drain. Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and cheese.
Cook noodles in boiling water until tender. Drain noodles and return to saucepan. Add the butter to the noodles and stir until butter is melted. Sprinkle with seasoned salt. Add sour cream and Parmesan cheese and stir until combined.
Preheat oven to 250 degrees F. Bake pecans on cookie sheet for 30 minutes. Remove pecans from pan, and put butter on cookie sheet. Increase the oven temperature to 300 degrees F. Melt butter on cookie sheet in oven. Beat egg whites until they form soft peaks. Slowly add sugar and salt, while continuing to beat. Beat until egg whites thicken. Fold in pecans. Spread mixture evenly on the cookie sheet with butter. Bake in 300 degree F oven for 45 minutes, stirring every 15 minutes. Cool pecans. Serve. Store in airtight container.
Turn on the oven, set to 350. Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl. Mix anise, bananas, oil and brown sugar in a smaller bowl. Add wet ingredient mixture to dry ingredient mixture, and stir gently but thoroughly. Add some milk, a bit at a time, if the batter is too thick to stir comfortably (it should be thick, though, not runny!). Pour into large buttered cake pan. Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean. Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!
In a large skillet; cook and stir the garlic in oil over medium heat for 1 minute. Add the zucchini, oregano, salt and pepper. Cook and stir for 4-6 minutes or until the zucchini is crisp tender.
Place crushed cereal in a shallow dish. Stir in paprika; set aside. In a bowl, beat egg and milk slightly. Add flour, salt, pepper& poultry seasoning;. mix until smooth. Dip chicken in batter. Coat with crushed cereal. Place in single layer, (skin side up). in a well greased baking pan. Drizzle with melted margarine or butter. Bake in a 350 degree oven about 1 hour,. or until chicken is tender and done. Do not cover pan or turn chicken while baking. Serves 4.
Preheat oven to 375. Lightly coat a small baking dish with cooking spray. In a small bowl, crush the crackers. Add the paprika and stir to mix well. Brush 1 teaspoons honey on each side of the chicken breasts. Dredge the chicken through the cracker mixture, coating both sides. Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20-25 minutes. Serve immediately.
Heat the olive oil in a medium saucepan on medium heat. Add the onion and garlic; cook until golden brown, about 15 minutes. Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone). For the Russian dressing: Mix all the dressing ingredients together, cover and chill until ready to use. For the Sandwich: Heat a grill pan on medium low heat. If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels. If using other options, cook as directed. Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches. Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total. Serve hot. Enjoy!
Mix chili *ground beef , enchliada sauce and tomato sauce put 1 cup of cheese and chips (set aside) bake at 375 for 30 mins spoon on sour cream sprinkle with cheese garnish with chips bake for 2-3 mins.
Pulse flour, salt and baking powder in food processor. Add shortening. Pulse until mixture resembles coarse meal. Stir together sour cream and egg; pour all at once into flour and pulse until it just comes together. Dump out onto wax paper. Gather into a disk, wrap in the wax paper and chill at least 20 minutes. Cut into two pieces, rewrap one and return it to the refrigerator. Roll on a lightly floured surface. Fill and bake according to filling recipe.
Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy. Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel. Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to. Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side. This recipe yields a very soft, chewey naan. Just the way I like it!
Sprinkle salt over cucumber; toss gently and let stand 30 minutes. Drain cucumber slices and press dry between paper towels. Combine cucumber, green pepper, onions& tomatoes. Combine vinegar and next 6 ingredients in a jar. Shake vigorously. Drizzle over vegetables; toss gently.
Place half of the sliced potatoes in bottom of crock pot. Top with half of the onions cheese and bacon. Repeat layers in order. Top with cream of chicken soup. Cook on low for 8 to 10 hours.
Mix first 7 ingredients. Bake 350* 30-40 minutes. ICING: cream cheese, powder sugar, pecans, vanilla, margarine. Mix softened cream cheese and margarine. Add sugar and vanilla beat until smooth. Add pecans. Poke holes in top of cake while hot. Spread icing over cake.
tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth. heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned. cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute. pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender. garnish with red pepper strips and fresh oregano,serve with a rice dish.
In a bowl, mix the first four ingredients using a hand mixer. Divide the mouse into 4 or 5 dishes. Dust some cocoa powder and chocolate shavings on top. Refrigerate. Infuse love and serve!
Mix flour and salt together in a mixing bowl, then pour onto a pastry board or counter top, making well in the middle. Mix eggs (or egg substitute) together with oil until smooth. Pour this egg mixture into the well in the flour in 4 parts, mixing together each time. Continue to knead the dough until smooth, (about 10 minutes). Cut into three parts and cover with cellophane. Allow to sit about 10 minutes. While dough is sitting, heat 2 tbsp butter in a large frying pan and add onions. Saute about 5 minutes or until they begin to wilt. Add the mushrooms and saute another 5 minutes. Set aside. Take 1 part of dough, and roll flat, leave about 1/8 inch thick. Cut into noodles about 1/2 inch wide. Continue with rest of dough, and set noodles aside. Start a large pot of water boiling, (enough to submerge all the noodles). In same frying pan, melt 1 tbsp butter. Add minced garlic and allow to cook 5 minutes. Add beef, basil, pepper, and worcestershire sauce. Brown beef over medium-high heat, then add cream of mushroom and sour cream. Stir together until smooth and allow to boil. Upon boiling, reduce heat to a simmer. Water should be boiling, add noodles and allow to cook 5-10 minutes. Strain noodles and add to beef mix. Allow to cook another 10 minutes, stirring frequently. Serve, salt and pepper to taste.
Combine well the cranberries, pineapple, sugar, pepper, cilantro, onions, jalapeno, and salt. Cover and chill 2 hours. Serve as a condiment with meat or as a dip for chips.
Start out by crushing your shells or cookies in a large Ziploc baggie. Set aside. In a large bowl, stir ricotta cheese with sugar until combined. Mix in amaretto liqueur and cinnamon. In a small bowl, combine pistachios, almonds, cherries (drained of all liquid), and mini chips. In a clear glass, sprinkle a bit of the shell crumbles in the bottom, spoon cannoli filling on top about 1/2 inches, sprinkle about 2 tbsp of nut mixture and repeat with another layer of of each alternating until the cup is full. Enjoy!
Mix all ingredients except crackers, cover. Refrigerate 1 hour. Serve with crackers.
Cream the butter and peanut butter together until fully incorporated. Add the sugars and cream on medium speed. Add the egg and vanilla and mix until completely incorporated. Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together. Drop by teaspoonfuls onto parchment-lined baking sheets. Bake at 350° for 9 minutes or until golden brown.
Cream butter and sugar 5 minutes at medium speed with electric mixer. Add egg yolks and vanilla. Mix till blended. Add flour and mix on low speed. Pipe dough with bag onto ungreased baking sheet into rosettes with #7 star tube. Bake at 400 degrees F for 7-10 minutes.
In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, Worcestershire, hot sauce and season with pepper. Slowly whisk in olive/canola oil until dressing is creamy. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad.
Place the couscous in a bowl and add the boiling stock. Leave for 5 minutes until couscous has softened and liquid is absorbed. Stir in melted butter, raisins, lemon rind and nuts. Season to taste.
Preheat oven to 350°F. Spray loaf pan with non-stick cooking spray & dust with flour. Grate lemon & set aside. In mixing bowl, mash bananas with a fork. In separate bowl cream together margarine & 1 cup sugar. In a another bowl, beat eggs. Combine bananas, margarine mixture, & eggs & beat another 60 seconds. Sift together flour, baking soda and salt. Gradually add banana mixture to flour and mix well. Add grated lemon peel and mix well. Bake 50-60 minutes. Remove from oven, leave in pan, and poke holes in top of loaf with fork. In small saucepan, squeeze juice from 1/2 lemon. Mix in sugar & heat on medium high until syrupy. Spoon over loaf & sprinkle with pecans. Cool completely before removing from pan.
Let sherbet thaw slightly. Mix in bananas and strawberries with the sherbet and refreeze or serve immediately.
Cook pasta according to package directions. When cooked, drain and return to pot to keep warm. Meanwhile, in large frying pan brown beef with onion. Drain fat. Add next 8 ingredients. Mix well. Simmer, uncovered, for 10 minutes stirring occasionally. Toss meat mixture with hot noodles and serve topped with shredded cheddar cheese.
In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour. Drain and rinse under cold running water. Set beans aside. In saucepan, heat 4 Tbsp of olive oil over medium heat. Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes. Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil. Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered. About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika. Rub butter mixture evenly over shrimp. When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill). When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes. Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.
In a large skillet, cook the bacon until crisp; drain on paper towels then crumble (leave the bacon drippings in the pan). Season the chicken breasts with salt and pepper the, brown in the bacon drippings for about 5 minutes on each side. Place the breasts in a 4-6-quart slow cooker. Sprinkle with mushrooms. In the same skillet heat the soup and Parmesan cheese with onions and garlic for 5 minutes until bubbly, then pour over the chicken and mushrooms. Cover and cook on LOW setting for about 4 hours. After about 4 hours sprinkle with the cheese cubes and bacon. Cover and cook on HIGH for about 20 minutes, or until the cheese is melted.
Preheat oven to 350 degrees. Season the pork with salt and pepper. Wrap the bacon around the pork and tie with string. Tuck the rosemary here and there under the string. Heat the oil in a large, heavy casserole dish over medium heat. Add the roast and brown it lightly on all sides, about 4 minutes. (Keep turning the meat so the rosemary won't burn.) When the roast has a golden color, turn the heat off and add the potatoes and garlic. Mix the potatoes, garlic, and oil well. Season the potatoes with salt and pepper. Put the casserole dish in the oven and bake for 45 minutes. Baste the roast with pan juices while cooking. Check the roast for doneness by piercing with a knife. The roast is done when the juices that come out are clear and NOT pink. Take the roast out of the oven, remove the string, slice the meat, and serve with potatoes and some pan juice. (I like mine with a salad and baked sweet potatoes.).
Put the chicken in a gallon-size zipper-top plastic bag. Add the oil to the bag, seal it and toss and turn the chicken pieces inside the bag until they are well-coated. Mix the garlic powder, onion powder, cumin, oregano, black pepper and chipotle cubes in a small bowl, crushing the cubes with the back of a spoon. Add the spice mixture to the bag, seal it and toss and rub the chicken through the bag to coat well with the spices. Refrigerate the chicken in the bag for at least 4 hours and up to 24 hours. (Note: Prior to grilling, I still lightly season with salt the thighs.). Heat a grill to about 400 degrees. Grill 5 to 6 minutes per side, until the chicken is cooked through, but still tender. Remove from the grill and serve. (The chicken may be cut into bite-size chunks for use in burritos or other recipes.).
Preheat the oven to 180C/gas 4. Butter a baking dish thoroughly. To make the pudding; beat together the sugar and butter until smooth, light and fluffy, then add the egg and the jam beating until pale. Sift together the flour, salt and bicarbonate of soda Mix together the milk, vinegar and vanilla extract. Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together. Pour into the buttered baking dish and cover lightly with buttered foil. Bake for approx 35-45 minutes until firm. To make the sauce; combine the evaporated milk, butter, demerara sugar and hot water in a pan. Heat, stirring continuously until the butter melts and the sugar has dissolved. To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur. To serve; pour the sauce over the hot pudding and serve with the Amarula cream.
Heat oven to 350*. Combine all ingredients (except chips) in a mixing bowl. Fill Tostitos Scoops with filling and place on a cookie sheet. They may be placed closely together. Bake for 6-7 minutes, till cheese melts. Good appetizer for football games in the fall.