HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400F (200C) -- Arrange chicken in pan. Bake chicken for 50 minutes. Fry bacon in batches -- preferrably in a cast iron skillet, collect grease. Bacon should be slightly crispy but not brittle. Chop veggies, Slice Sausage -- While you are frying bacon, be chopping up all your vegetables. Mix in a large mixing bowl. Make a Roux -- The bacon should be about done. Reduce heat to MED-LOW. Using a wisk or flat wooden ladle, sprinkle in flour stirring constantly. Be sure to stir the whole bottom of the skillet at least 2-3 times a minute. Cool the Roux -- When the roux is the color of milk chocolate you are done (about 10-15 minutes depending on your stove). Add about half the veggies. Mix well. This should stop the roux from cooking. Saute until onions are clear. Put it all in the pot -- Transfer the roux to a large stock pot, add remaining vegetables, bacon, sausage, bay leaves and season salt and 3-4 quarts of water. Bring to a boil on HIGH, stirring every few minutes. Reduce heat to LOW and simmer for 30-60 minutes. Add the chicken -- The chicken should be out of the oven by now, you can debone or simply drop in the gumbo as soon as it comes out. Skim oil from the top of the gumbo before serving. Serve over steamed rice. Top with hot sauce, file, season salt, chopped green onions. Recommended sides: potato salad, french bread, crackers, more gumbo.
Drain the sauerkraut thoroughly. Rinse under cold running water and squeeze the sauerkraut to remove any excess liquid. In a large salad bowl, combine the sauerkraut with the apple, grapes, cranberries, plums, carrot, scallions, and dill and toss well. Sprinkle with the sugar and toss with the oil. Taste and add more sugar, if needed. Cover and refrigerate overnight.
Place bean-thread noodles in a bowl and cover with boiling water to soften, (approx. 5 minutes). Choose a large, deep-sided frying pan with a lid, that will just fit the aromatics so they can form a 'raft' on which to place the fish, so the fish can steam. To the dish, add the lemongrass and spring onions and scatter around the kaffir lime leaves, ginger and garlic, then gently pour the fish stock over . Bring to the boil over a high heat. Place the fish fillets on top, scatter with the chilli, reduce the heat to a simmer and cover with a lid. Cook for 5 minutes or until the fish is opaque at the edges and still pink in the middle. Scatter the snow peas around the pan in the last minute of cooking. To serve, drain the noodles and divide between four bowls. Place the fish fillets on top. Stir the juice of 1 lime and the fish sauce through the fish stock and then discard the lemongrass and kaffir lime leaves. Taste and add more lime juice and fish sauce if necessary. Ladle the stock and snow peas around the fish. Top the fish with a heaped teaspoon of the salmon caviar and scatter over the coriander. Serve immediately with an extra lime cheek.
Use a non-stick frying pan (or if you don't have one, a very lightly greased pan) and heat it to medium.(I like LARGE crepes -- so I used a large non-stick frying pan -- but you can use a smaller one for smaller size crepes). In a bowl, combine flour, milk, eggs, sugar, oil and salt. Beat until well blended (no lumps). When the pan is hot, add 3 - 4 tbsps. of batter. Swirl the batter until the bottom is coated and part way up the side of the pan. Add 1/4 of the mozzarela cheese, ham (I like to use shredded ham but you can cut up the ham into small pieces),asparagus tips. Cook until the edges of the crepe start to come away from the side of the pan and the bottom is golden brown (about 5 minutes). Using a spatula, slowly fold the crepe in half and repeat until all of your crepes are made. Should yield about 4 large. Serve immediately with a bit of butter on top and maple syrup -- pure comfort !
Place the butter in a large mixing bowl. Add the condensed milk and beat on the medium speed of an electric mixer until smooth and creamy, about 3 to 5 minutes. Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick. You can add gel food coloring at this point. Make sure to use the icing at room temperature, and cool once the cake is assembled.
In a bowl whisk together all ingredients. Cover and chill for a minimum of 3 hours before using. DELICIOUS!
Preheat oven to 400°F Heat olive oil in large skillet and then add cumin, garlic and onion; saute until tender. Mix ground burger, corn, spices and 3/4 cup water in; cook on medium heat 5 minutes or until heated through, stirring frequently. If mixture seems dry and sticks to skillet, you can add more water, up to 1/2 cup. Remove from heat. Add prepared rice and 1/2 cup of the cheese and mix thoroughly. Spoon mixture evenly into pepper halves and place in 13x9-inch pan. Pour 1/2 cup water into pan (this will ensure that the peppers are tenderly cooked). Cover with foil and bake for 30 minutes. Uncover. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is evenly melted.
Cut of your cooked chicken into small, bite size pieces (or you can shred your chicken). Mix all ingredients together in a medium bowl, combine well. That's it! TIPS: Watch your mayonnaise as you go -- we like ours on the dry side -- if you love mayo - you can always add more -- but it's really hard to take out if you add too much. Be careful people! I recommend Hellmans Brand mayo -- good flavor. You could add some slivered almonds - if you like that kind of thing. Also - you can use any kind of cooked chicken: baked, boiled, sauteed, crock pot -- a roasted chicken from the grocery store! It all works and tastes great! Take a little nibble of your mixture and see how it tastes. Adjust seasonings to taste. My mom always said that if your recipe doesn't taste quite right -- add a little more salt. That was her secret -- and she was right! Slather your chicken salad on your favorite bread of choice and enjoy! Yum Yum!
Mix all the marinade ingredients, except white wine, in a zip lock bag. Put chicken pieces in the bag. Refrigerate at least several hours (preferably overnight). Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits and pour into a skillet. Add any remaining marinade and add 2 tbsp white wine to the skillet. Heat and add chicken. Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.
Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook until the cranberries pop, about 5-10 minutes. Remove from the heat and let cool. Transfer to a blender or food processor and pulse until smooth. Add the mustard and orange juice and blend to combine. With the motor running, stream in the oil. Season to taste with salt and pepper. Use immediately or store in the refrigerator. Serve over a bed of mixed greens, apple and red onion slices, and pecans or walnuts OR over any salad of your choice! NOTE: This will last at least a week stored in a tightly sealed container in the refrigerator. Makes about 2 cups.
Bring water to boil for pasta. Peel and quarter the onion. Core, seed and quarter the red pepper. Peel the garlic. Place onion, pepper and garlic in food processor and pulse until finely minced. (Or chop by hand.). Heat the oil in a large skillet over high heat. Add the chopped vegetables and saute for a few seconds, until you can just smell the garlic. Cover the skillet, reduce heat and cook until vegetables are very tender, about 5 minutes. Season to taste with salt and pepper and set aside. While the vegetables are cooking, wipe the bowl of the food processor. Add the basil and goat chesse. Puree until smooth. Add pasta to the boiling water and cook according to package directions. Drain pasta and return to pot, off the heat. Add the cheese puree and the cooked vegetables, tossing to combine. Taste and add salt and pepper if necessary.
Preheat oven to 350 degrees. In large skillet, brown ground beef and chopped onion. Drain off fat. Stir in tomato sauce and taco seasoning. Bring mixture to boil; reduce heat and simmer uncovered for 5 min. Remove from heat. Stir together soup and milk. Spoon half of soup mixture into a 9 x 13" baking dish. Use 12 tortilla halves to place over the soup in dish, covering the bottom of the dish with no spaces. Spoon meat mixture over tortillas. Top with remaining tortillas. Spoon remaining soup mixture over tortillas. Top with cheese. Bake for 30 minutes or until heated through.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan with vegetables. Enjoy!
Cut the fresh broccoli buds into small florets, leaving as short a stem as possible; set aside. Meanwhile, boil the pasta in salted water for about 4-5 mins or until al dente. Remaining 3 mins add the reserved florets into the same pot and boil 3 minutes, retaining the bright green color and a bit of crunch. Then place the chicken breast strips into the same pot just to warm it up about a minute. If you're using frozen you can wait until 3 mins are remaining. Add the chicken first that frozen broccoli. Drain pasta, broccoli and chicken. Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with shredded parmasan cheese or your choice of cheese.
Brown ground beef in skillet and drain. Stir in taco seasoning mix and 1 cup water. Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally for 15 to 20 minutes. While beef mixture is simmering, combine 1/4 cup of salsa into the refried beans (may skip this step if you prefer). Heat beans in small saucepan. Arrange beef, beans and remaining ingredients in serving dishes and platters. Allow diners to assemble tacos as desired.
Heat a large skillet and add both types of sausage and onion. Cook over medium heat until sausage is done. Drain sausage and onion and wipe skillet of excess grease with some paper towels. Return skillet to burner with sausage/onion and add Swiss chard and garlic, reduce heat to medium-low and cover. Cook about 15 minutes, stirring occassionally, until Swiss chard is tender. In the meantime, cook pasta in salted boiling water and drain. Add cooked, drained pasta to skillet with sausage and Swiss chard. Add nutmeg and cream, stirring until heated through. Sprinkle with Parmesan cheese just before serving.
Cream butter and shortening together with an electric mixer. Add vanilla and 1 cup of sifted sugar at a time. Beat well on medium speed scraping bottom and sides often. Frosting will appear dry. Add milk and beat at high speed along with a few drops of food coloring (optional). Add more milk for thinner consistency. Frosting can be refrigerated in an airtight container for 1 week. Rewhip before using. Notes: Clear vanilla extract may be used, if desired. For a large cake double the recipe. Great for birthday cakes!
Preheat the oven to 400 degrees F. Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes. Reserve several whole cloves, and let the rest simmer for 10 minutes more. Then push through a fine strainer, so you have about 1/4 cup of puree. Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat. Then place in oven to bake til firm. Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min. Pour the sauce over the fish a few minutes before it is done. Serve with a couple of spoonfuls of sauce over the fish.
Mix all ingredients in bowl. Pour into pie shells. Bake in 425 degree oven for 15 minutes. Reduce heat. Bake 350 degree oven for 35 minutes.
Preheat oven to 375°F Cream together first 7 ingredients. Mix in remaining ingredients. Drop by teaspoonful, 2 inches apart, onto greased cookie sheets. Bake at 375 F for 12-15 minutes or until lightly browned. Makes approximately 5 dozen cookies.
Mix all ingredients. Chill for one hour. Roll and cut. (I use cutters) Bake at 375 for 10-12 minutes on ungreased baking sheet. Sprinkle with colored sugar.
Chop the dill pickle and onion then set the pieces on a paper towel to dry. Prepare a small amount of ground hamburger and dice it up to small pieces. Cook bacon and cut it up in to small pieces as well. I usually plan for this meal ahead of time and brown the ground beef a day earlier with a different meal. I save bacon from breakfast and it allows me less cooking when I make this pizza. Follow the directions on the tube of raw pizza dough as far as the prep of the dough. Once the dough is ready to topped apply a thin layer of mustard all over the dough except for the edges. Sprinkle your bacon over the entire pizza followed by the onions and then the hamburger. Cover the pizza with cheese and sprinkle a few pickles on the top. Bake at the time a temperature as instructed on the pizza dough tube. It tastes great! It sounds weird because you may not have ever put pickles or mustard on your pizza but it tastes just like a bacon cheeseburger. It's something different and I enjoy it a lot.
Mix the flour, sugar, salt and pepper (to taste) together and roll the chops in this mix. Place in a casserole, mix the remaining liquid ingredients together, pour over the chops and bake in a moderate oven about 1 3/4 hours or until very tender.
(Have chicken already cooked and boiling). Put all DRY ingredients in food processor, combine milk, salad oil, and food coloring; add to dry ingredients in food processor and process on high just till well blended. Lay large clean dry cloth on table and have it already dusted with flour. And about a cup of flour right in the middle. Pour soft gooey dough on mound of flour and put some flour on top of dough so dough won't stick to your hands while you work the flour into the dough. Keep working flour into dough till of a consistency to roll out into dumplings. Roll as thin as you like (I like mine very thin) and then cut with a pizza cutter or knife and then drop into BOILING juice with chicken already cut up and cooked. Simmer covered on very low heat (so as not to boil over or stick) for about 20 to 25 minutes. DO NOT Stir. If you check them and think they are sticking, take a pancake turner and scoot them around on the bottom till unstuck, but DO NOT stir. Then shut off and let sit for about 30 minutes. Then turn back on till boiling, shut off and let sit for another 30 minutes. Serve and enjoy.
In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth; then add the flour, chips, espresso powder, and nuts, again stirring until smooth. Spoon the batter into a lightly greased 9 x 13-inch pan. Bake the brownies in a preheated 350°F oven for 28 to 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges and in the center (barely). Remove them from the oven and cool on a rack before cutting and serving.
Prepare the pastry by combining the flour and butter in a bowl; mix using your fingers. Add the 3 tablespoons of sugar, egg yolks, and sour cream and mix to form a stiff dough. Divide into 2 portions. On a lightly floured surface, roll out 1 portion to fit a 9x13 pan. Roll out other portion for top. Heat the oven to 350 degrees. Prepare the filling by mixing the apples, 3/ cups of sugar, cinnamon and nutmeg, and toss lightly to coat. Spoon filling into the pastry lined pan, top with remaining pastry, and seal and flute edges. Prick top crust with a fork and sprinkle with walnuts. Bake at 350 degrees for 45 minutes. Cool. Cut into squares.
Using a sharp knife, make a couple of cuts into the thickest part of each drumstick. Arrange drumsticks in a single layer in a glass or ceramic dish. Combine soy sauce, sweet chilli sauce and garlic in a bowl and then rub over chicken. Place chicken in the fridge for 30 minutes to marinate. Preheat oven to 200C or 180C fan forced. Line a baking tray with non-stick baking paper, and transfer drumsticks to the tray. Sprinkle chicken with sesame seeds and bake for 40-45 minutes. Cool chicken slightly before serving.
***Cake Recipe***. Adjust an oven rack to the middle position and heat to 350 degrees. Grease, line with parchment or wax paper, and dust with cocoa powder two 9-inch cake pans. Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla extract together. In a small bowl, mix 2 tablespoons of the cocoa and red food coloring together to a smooth paste. In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just combined. Beat in the cocoa mixture until the batter is uniform. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the bater into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking (I didn't do this). Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, about 2 hours. Line the edges of a cake platter with stripes of parchment or wax paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter (before doing this, place a small blob of icing in the center to hold the cake in place). Spread 1 cup of the frosting over the top, right to the edge of the cake. Place the other cake layer on top and press gently to adhere. Frost the cake with the remaining frosting (I did a crumb coat first, then sealed the cake with more icing) and remove the parchment strips from the platter before serving. ***Cream Cheese Frosting***. Beat the cream cheese, butter, sour cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2-4 minutes. Reduce mixer speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4 to 6 minutes.
Beat 1/2 cup milk, vanilla, and Dream Whip powder on slow speed just until blended. Then, blend on high speed for 4 minutes or until topping thickens and forms peaks. In a separate bowl, pour remaining 1 1/2 cups milk and then add pudding mix. Beat with wire whisk 2 minutes (I beat on low speed about 1-2 minutes). Stir in Dream Whip mixture. Refrigerate until ready to serve. You can garnish with whipped cream or mint.
Melt candy, butter and cream in microwave at medium, stirring frequently. Add marshmallows and nuts. Roll in coconut flakes. Shape into two logs and freeze. Cut into slices.
In large container, combine all of the ingredients; stir until honey is dissolved. Refrigerate until serving. Garnish with a maraschino cherry or citrus slice.
In a large pot heat olive oil over medium heat or if using fry bacon till crisp. Set bacon a side. In the oil or bacon fat saute the onions, red pepper, carrots, celery and garlic till tender about 8 minutes. Adding more olive oil if needed. Add the collards they will fill the pot but cook down a lot.Season with salt and pepper. Top with the remaining ingredients. Bring to a boil then simmer for 50 minutes. Taste to adjust seasonings. Crumble the bacon if using. Garnish the soup with one or all , a drizzle of vinegar, olive oil, bacon bits and fresh basil. Oh! be sure to remove the bay leaf before enjoying.
Place the sausage in large skillet with 1/3 cup water. Boil over medium heat,cover,bring to a boil. Reduce to low heat,still covered,let simmer 10 minutes. Remove cover, and simmer until water evaporates,and sausage browns a little. While it cooks,in medium saucepan,combine sugar,mustard,caraway seeds& dill weed. Stir mixture,until blended. Add bell pepper& sauerkraut,stirring until combined. Over medium heat,covered,cook for 10 minutes,or until hot. Spoon the sauerkraut into microwavable 2-3 Qrt casserole. Sprinkle the swiss cheese over top. Add the sausage over it,cover. Microwave on high,for 30 seconds,or until the cheese has melted.
Preheat oven to 325°F. Bring a large pan of water to a boil. Blanch walnuts 1 minute. Drain well. Transfer to a bowl. Blend corn oil with vanilla extract. Pour over hot nuts. Sprinkle in sugar and toss to mix well. Let stand 10 minutes. Arrange nuts on rimmed baking tray. Bake 30 to 35 minutes until nuts are light brown and crispy. Stir nuts a few times during baking. Combine remaining ingredients in a small bowl. When nuts are done baking, transfer to a large bowl while still hot. Toss with seasoning mixture. Return to baking sheet and spread in a single layer to cool. Serve at room temperature.
Season chicken with salt, black pepper, and garlic powder (to taste). Meanwhile, heat a shallow pan over medium heat and add oil. Brown chicken in pan on both sides. Once chicken is browned, add in sofrito and turn chicken to coat all sides in the sauce. Reduce heat to a medium-low setting. With the side of a knife, crush olives and put into pan with chicken. Cook for about 15 minutes, turning chicken every few minutes until it is done. This is best served with white rice as you will have some of the sofrito mixture left over to put over your rice. YUM-O!
Combine all of the ingredients in a food processor or blender. Blend/process until desired texture is reached. Spoon into pie crust. Refrigerate before serving (atleast an hour).
Place the popped popcorn into 2 greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat oven to 250&deg;F Combine the brown sugar, corn syrup, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans and stir to coat. Don't worry too much at this point about getting it to coat all of the corn. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.