HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Stuff pockets with feta mixture; generously season both sides of chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side. Cover skillet, and continue cooking until chicken is opaque throughout, about 5 minutes more. Remove chicken to a platter, and keep warm. Add chicken stock to the pan, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Drizzle sauce over chicken and serve.
Add oil to a large soup pot; let it get hot. Add in onions and cook/stir over medium heat for 10 minutes or until translucent. Add in fresh tomatoes and canned tomatoes with juice, basil, sugar, lemon juice, and orange peel; bring to a boil. Cover, lower heat, and simmer for 10 minutes. Add the orange juice, cilantro, parsley, salt, and pepper to the container of a blender; puree until well mixed. Add 2 cups cooked tomatoes from the soup pot to the blender; puree until smooth. Pour puree back into the soup pot; stir to combine. Heat for 10 minutes. Serve hot. Garnish with basil, parsley, or chopped green onions, croutons.
In a saute pan, melt the butter then add flour. Whisk together until bubbling. Slowly stir in chicken broth and whisk until smooth. Simmer on low heat to thicken. Stir in goat cheese and lemon juice until melted & smooth. In a separate pan, saute asparagus, mushrooms & sundried tomatoes. In a separate pan, saute shrimp, garlic, salt & pepper. Coat the pasta with the sauce & mix in 1/2 the shrimp. Spoon the vegetables & shrimp over the top.
Heat a large, non-stick skillet over medium heat. Add potatoes and garam masala, and cook, stirring frequently, until fragrant, about 2 minutes. Add chickpeas and diced tomatoes. Scrape up any browned bits that have adhered to the pan. Stir and bring to a low boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until potatoes are tender, about 25 minutes. Sprinkle with chopped cilantro to serve.
Preheat oven to 350°F Grease a large loaf pan. Beat eggs in large bowl. Stir in sugar, oil, banana, eggnog, rum, and vanilla. In another bowl, combine the flour, pudding mix, baking powder, salt, and nutmeg. Stir into eggnog mixture, just until mixed. Pour batter into prepared loaf pan. Mix sugar and cinnamon and sprinkle over batter. Bake bread for 40 to 60 minutes, or just until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely. Wrap tightly, and store in the refrigerator.
Spray an 8" pan with cooking spray (or butter bottom and sides of dish) and place bread cubes in pan. Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper. Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize. Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off. Remove from heat and let cool slightly. In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers. After combining thoroughly, mix in cheese. Spread onion and ham mixture uniformly over bread cubes. Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too. Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate. Remove pan from refrigerator 1/2 hour before preheating oven. Preheat oven to 350°F. Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist. It will be puffed up and edges and corners will be golden brown. Let rest 5 minutes before cutting. Leftovers reheat wonderfully.
Cut the drained tofu into long narrow strips(about 1/4" thickness). They may look big, but they will shrink during baking. In a bowl, whisk the Braggs(or soy sauce), liquid smoke, water, cajun spice, and honey. Place the tofu strips in a shallow baking pan or cookie sheet and pour the marinade over them. Let marinate for at least 2 hours or up to overnight for best results. Cook the tofu in a food dehydrator, using directions, or bake in the oven for about 4-6 hours at 200*F. Turn the tofu over once every hour to bake it evenly. Continue until the texture is very chewy, but not crispy. This will keep indefinitely. Store in a container with a tight fitting lid. Enjoy!
Cook and drain ground beef in large pot. Add raw macaroni, water, sauce, olives and seasonings. Bring to boil, then cover and simmer until noodles are tender, about 25 minutes. Remove from heat, add cheese. Cover and let stand to melt, about 5 minutes.
The rice should be smoothed out to get rid of any lumps. Day old, cold rice works best. If using eggs (recommended), lightly beat them with a pinch of salt. Heat a little oil in your wok, pour eggs in and tilt the wok back and forth to spread evenly. Lift the edges to let the uncooked portion come in contact with the hot pan so it cooks evenly. After the eggs set up a little, lightly scramble them so you have medium small pieces. Remove eggs to a bowl. Wipe out wok. If adding raw shrimp, heat a little more oil and stir fry them to just cook. Remove to a bowl. Wipe out wok again. Heat a little more oil. Add the onions& stir fry until they start to darken. Stir in the rice, breaking up any lumps you missed. Drizzle a little dry sherry down the sides of the wok. (The surface of the wok should be slick with oil. If too dry looking, drizzle a little more oil down the sides of the wok). If you want the rice to look brown, drizzle in a little light soy sauce. Stir in all of the other ingredients and season to taste with salt and white pepper. Continue to stir and cook until heated through.
In a large skillet, cook bacon over medium heat, turning frequently, until crisp (5 to 8 min). Drain bacon on paper towels. If using whole broccoli, trim off ends and chop the rest into 1/4-inch sticks. Chop bacon coursely. In a large bowl, whisk yogurt, vinegar, sugar, salt, and pepper. Add water chestnuts, onion, broccoli, and if available, nuts or seeds. Toss to coat.
Preheat the oven to 350 degrees then line a 12-hole muffin tray with cupcake liners. In a large mixing bowl, add the eggs, sugar and salt, then using a handheld or standing mixer, beat on medium-high for about 5 minutes (until pale and mix has doubled in size). Add the grated beets, flour, ground almonds, cocoa powder and baking powder; Stir to combine. Add the buttermilk and food coloring then beat again to make sure that all the ingredients are well-incorporated. Spoon batter into the cupcake liners (be sure not to fill more than two-thirds of the way up as it will overflow when cooking). Bake for 30 minutes; While the cupcakes are cooking, make the icing: Prepare a double boiler; Place all the icing ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm. Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes (The mixture is ready to use when it has formed stiff peaks). Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes. ( take care to ice the cakes very quickly, as the icing will start to set and is best when just made).
1. Place the pork loin on a wide plate and rub with the garlic. Grind together the peppercorns, fennel seeds, and salt, or crush with the bottom of a heavy skillet. Cover the pork with the spice mixture, rubbing it into the pork in a thick layer. Drizzle on the olive oil and continue to massage the spice rub into the meat. Keep picking up the rub that falls onto the plate and gradually work it all into the meat. Cover with plastic and refrgerate for 2 hours. 2. Remove from the refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 325 F. 3. Place the roast on a rack in a roasting pan and roast for 1.5 - 2 hours, until an instant-read meat thermometer reads 155 F when the loin is pierced in several places. Do not touch the bone when taking the temperature, as it will be hotter than the meat. 4. Let stand at room temperature for 20 - 30 minutes to reabsorb the juices, then serve.
preheat oven to 350. in a large bowl mix flour and sugar. cut in butter until blended and crumbly. mix expresso with hot water in a medium bowl. add in baking soda, corn syrup, vanilla, salt, cinnamon. pour crumb mixture into crust. pour in liquid mixture, bake 35 minutes until set in center. cool on wire rack. sprinkle with powdered sugar.
Combine all ingredients in order given. Add dressing just before serving. (However I have added the dressing earlier in the day, stored in the refrigerator. The noodles aren't quite as crunchy but still good, just stir to mix well before serving).
In small bowl, combine melted butter and crushed saltines and set aside to use for topping. Combine 1 and 1/2 cans of soup, milk, salt, and pepper in large bowl. Add all remaining ingredients (except saltines), combine well, and pour into in a greased 13 x 9 baking dish. Sprinkle buttered saltine crumbs all over the top, and bake at 350 degrees for 20-30 minutes, or until heated through.
Place ground beef and sausage in a medium skillet. Cook until beef looses its pink color. Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered for about 10 minutes. Stir in peas, basil, oregano, salt and pepper. Simmer 10 minutes. Remove from heat. Meanwhile, boil potatoes in water to cover until tender, about 20 minutes. Drain and transfer to large mixing bowl. Beat in milk, cheese, butter and salt. Continue beating until smooth. Heat oven to 350 degrees F. Spoon meat mixture into 2 quart shallow casserole. Spoon potato mixture on top and spread evenly to edge. Bake until golden and bubbling, about 30 minutes. Let stand 10 minute before serving.
Broth: Bring to simmer in 4 quart pot. CAREFULLY slide pot to one side of burner so it simmers on one side only. This makes it easier to skim. Every hour use a ladle and skim the pot. Rinse ladle between uses and put in bowl of water to hold. When reduction reaches 1/4th original amount ladle into saucepan and reduce to 1 1/2 cups. Strain with fine meshed sieve. Cool and refrigerate. Chestnuts: Fresh: arrange in single layer in a wide skillet. Pour over broth and port. Liquid should be half way up pan. Cover and bring to simmer over med heat then reduce heat to med low and simmer gently for 30 minutes. Remove lid and simmer until liquid becomes a thick glaze about 10 to 15 mins more. Move pan quickly back and forth to coat chestnuts. Add cream at this point. Simmer two minutes more. Again move pan to coat. Season. Keep warm in oven for up to 30 minutes. For bottled: Cook same way but skip 30 minute cooking while covered.
Cream together butter, oil and sugar. Add beaten eggs and beat until smooth. Add vanilla and mashed bananas. Mix until smooth. Sift flour, baking soda, baking powder and 1 tsp cinnamon and blend well. Add dry ingredients to banana mixture, alternating with yogurt, ending with dry ingredients. Pour half the batter into a greased or parchment paper lined 9" x 13" pan. Combine cinnamon and brown sugar. Sprinkle half of mixture over the batter in pan. Top with half the chocolate chips. Repeat layers. Bake at 350 F for 45 to 50 minutes.
Whisk buttermilk,2 tablespoons hot pepper sauce,and 2 tablespoons vinegar in a bowl until combined. Add chicken, toss to coat, and transfer to refridgerater and marinate 15 minutes to 1 hour stirring every 15 minutes. Whisk flour and cornmeal in a shallow dish, whisk the remaining hot sauce, and vinegar in a small bowl. Remove chicken from marinade, and roll in flour mixture mixture until evenly coated. Sprinkle both sides of chicken with cayenne pepper. Heat 1 tablespoon oil in non stick skillet over medium-high heat . Add half of the chicken placing each in a little oil. Cook until golden brown, 3-4 minutes per side. Transfer to a serving platter. Repeat with 1 tablespoon oil, and chicken. Drizzle chicken with reserved hot sauce mixture. Serve with carrots, celery, and blue cheese dip.
Melt butter in large non stick skillet. Add hash browns and cook until golden. Lay tortillas out and put one slice of ham on each. Spoon roughly 1/4 cup of hash browns on each tortilla, spreading evenly. Sprinkle 1/2 cup of cheese over hash browns. Top with 1 tbsp of salsa. Tucking in the ends, roll each tortilla up then wrap tightly in wax paper or plastic wrap. Pop in the microwave for 15-20 seconds to melt cheese and heat through. Unwrap and serve.
I like to be able to eat the garlic once fish is cooked. As fish cooking time is short it does not cook. So I lightly fry sliced garlic on both sides to take the bite out of it. I then place it on fish fillets, I allow one garlic clove for each fillet. If you don't want to eat the garlic and just use for flavour, place sliced garlic directly onto fillets but discard once fish is cooked. Add ginger to fillets about a 1/4 teaspoon each fillet. Pour hoisin sauce over and sprinkle with chopped onions. Place the sprigs of parsley on top. Bake in preheated oven for 15-20 minutes (depending on thickness of fillet, mine were quite thick, but if they are thin it could be as quick as 10 minutes) cook until fish flakes easily. Discard parsley sprigs. For the stir fry. Heat some olive oil in a large fry pan or wok. Add onion and cook until onion softens. Add the carrot, pepper, soy sauce, sherry, water, chicken stock and sugar, stir fry 2-3 minutes. Add snow peas and sprouts and stir fry until vegetables are just tender. To serve place fillet on plate drizzle with hoisin sauce from pan and serve with stir fry veg on the side. The great thing with a stir fry is you can use just about any vegetables you have in your fridge. I have listed the above veg but you can use whatever you want, this just happened to be what I had and wanted to use up.
Procedures. Pre-heat oven to 350°F. WASH potatoes and cut into quarters. COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings. ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan. BAKE in oven for 25-30 minutes, or until potatoes are fork tender. GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately.
STREUSEL TOPPING AND FILLING-------------------. Combine the sugars, nuts, and cinnamon together. Reserve 3/4 cup to use as a filling. To the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping. BATTER-------------------. Preheat oven to 350°F. Prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside. In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan. Smooth the surface, preferably with a small angled spatula. Sprinkle with the streusel filling*. Drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula. Sprinkle with streusel topping. Bake 55 to 65 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. (Move aside a small patch of streusel before testing.) The cake should start to shrink from the sides of the pan only after removal from the oven. Cover loosely with buttered foil after 45 minutes to prevent over browning. Let the cake cool in the pan on a rack for 10 minutes. The cake will have a level top. Loosen the sides with a small metal spatula and remove the sides of the springform pan. Cool completely before wrapping airtight. If you wish to remove the bottom of the pan, slide a cardboard round at least 9 inches in diameter between the parchment and the bottom when the cake is completely cool. *Optional: 1 heaping cup of sliced 1/4-inch thick Granny Smith Apples sprinkled with 2 teaspoons lemon juice OR 1 heaping cup of frozen peaches, thawed on paper towels and slice 1/4 inch thick while still partially frozen. Either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs.
cut the bacon in small pieces. cut the onion in small pieces. cut the chili in small pieces. fry the bacon with the onion and the chili. add the tomato cubes. let it simmer for a while. add the mascarpone. add salt, pepper. boil the pasta. mix the pasta with the sauce. enjoy.
Grate the potatoes coarsely; squeeze the excess moisture from the potatoes; combine the potato in a large bowl with the onion, garlic, chives, rosemary, sage, salt and pepper to taste, egg yolks flour and sour cream. Beat the egg whites in a small bowl with an electric mixer until firm peaks o the potato mixture. Heat 2 tablespoons of the oil with 20g of the butter in a non-stick pan; cook heaped tablespoons of the potato mixture, uncovered, until browned on both sides; drain the pancakes on absorbent kitchen paper and cover to keep warm; repeat with the same amounts of the remaining oil, butter and potato mixture. Notes: One Australian measuring cup holds approximately 250ml (8 fluid ounces), one Australian tablespoon holds 20ml and one Australian teaspoon holds 5ml. North America, New Zealand and the United Kingdom use a 15ml tablespoon. In this recipe, the addition of the rosemary and sage is really best guided by taste. I never measure herbs.
Combine all ingredients together until smooth. Chill before using. Serve with crackers, if desired.
Combine flour, 2/3 C sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, butter, and egg yolks stirring with whisk til smooth. Beat egg whites at high speed til foamy, add 1/4 C sugar 1 tablespoon at a time, beating til stiff peaks form. Gently stir 1/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries. Pour batter into sprayed 8 inch square baking pan; place in larger baking pan add hot water to larger pan to depth of 1 inch. Bake 350 degrees F for 35 minutes or til cake springs back when lightly touched in the center. Let cool; serve warm, shift powdered sugar over top.
Preparation: Chop/grind half the peanuts in a blender to a powder. Roughly chop or crush the rest. Roughly chop the green pepper and finely chop the onion. Put the chicken into a bowl, pour over 1 tbs of sesame oil and stir. Add 1 tsp salt, peanuts, crushed chilli and black pepper and mix with 2 tbs of mushroom soy sauce, and 1 tbs of groundnut oil. Put aside to marinate for at least 15 minutes. Put the cider vinegar, 2 tbs mushroom soy, tomato puree, brown pepper, 1/2 tsp salt into a mixing jug. Mix the cornflour with a little cold water and add half of this to the sauce. Cooking: Heat some groundnut oil in a wok to a fairly high heat (not quite smoking). Add the chilli powder and very quickly the finely chopped onion. (If you don't add the onion quickly enough the chilli powder will burn and spoil the recipe!) Fry until the onion is very soft and almost starting to caramelize. Add some more groundnut oil to the wok and allow to heat. Add the green pepper, increase the heat and stirfry for 1 minute. Add a little more oil and then add the chicken mixture. Stirfry for two minutes or until the chicken is well sealed. Add the hot water to the sauce in the mixing jug and pour into the wok. Cook for a further 2 minutes or until the chicken is firm. Adjust the thickness of the sauce to taste with more cornflour or hot water and turn out into a warmed serving bowl. Finally, drizzle a little more sesame oil over and fold in.
Remove top rack and place bottom rack on lowest level of oven; preheat oven to 350°F. Carefully cut the top from the pineapple without spoiling the frond, and remove the pulp from inside the top, reserving the pulp in a bowl. With a grapefruit knife, remove the core and the pulp from the rest of the pineapple, taking care to leave 1/4 inch layer on the inside of the rind to keep juices from running out while baking. Place the frond in water to cover, to soak in preparation for baking. Slice the banana thinly, dice the pineapple pulp; combine in a bowl with the 1/4 cup sugar. Pour the rum into a heatproof bowl or saucepan. Ignite the rum and when flame subsides, pour over the fruit mixture and stir gently. Place the empty pineapple bottom upright into a baking dish. Fill the pineapple bottom with the fruit. Remove the frond from the water and cover it with aluminum foil. Secure the top of the pineapple to the bottom with toothpicks. Bake the pineapple, standing upright, for 25 minutes. Remove the foil from the fronds and serve hot.
Place pickling solution ingredients in pot to a boil. Layer bottom of 1 gallon jar with spices. Wash and scrub cucumbers, trim blossom ends, cut lengthwise into spears. Put cucumbers in jar. Cucumbers arrange better in jar if they are cut to equal length. Trimmings can be sliced to fill pint jars with the spices adjusted accordingly. Add 1 fresh dill flower to top. Pour boiling pickling solution over pickles. Leave pickles at room temperature for 2 days. Refrigerate after that. These will keep in refrigerator until Christmas.
Fill glass with shaved ice. Top with metal shaker and hand shake. Decorate with lime shell [cut into spiral] and fresh mint. Serve with a malt straw.
Stir together garlic, ginger, water, corn syrup, soy sauce and sesame oil.mix together well and set aside. In a large bowl, mix together cornstarch, bouillon and onion powder.whisk in the vinegar until the cornstarch is completely dissolved. Add soy sauce and oil mixture.whisk till completely blended -- Sauce may be store in refrigerator up to 1 month.
Preheat oven at 350°F. Beat chocolate, oil, eggs and sugar in a large bowl. Mix together salt, baking powder and flour. Add dry mix to chocolate mix, blending well. Stir in nuts. Pour into a greased 13 x 9 x 2 inch pan and bake for 30 minutes, or until tests done.
In a stock pot, place your ground beef. I cover the ground beef with water. On medium-high heat, cook the meat until it is brown and crumbly. I like to cook it this way so that it has a very crumbly consistency. It will turn a light brown color when it is finished cooking. This will take around an hour. Drain it in a colander. This is great to drain the fat. Return the cooked meat to the same pot. Add all of the ingredients except the 3 cups of water. Mix well. Gradually add the 3 cups of water mixing well. It will look quite soupy. Bring to a boil. Reduce heat and simmer for approximately 1 hour until it has thickened and most of the water has evaporated. Stir occasionally.
Preheat oven to 350°F. Mix together cinnamon and sugar in a small dish. Set aside. Melt butter in a small dish. Set aside. Dip marshmallow in butter, followed by cinnamon sugar mixture. Wrap marshmallow in a crescent roll, pinching to seal all edges and openings. Dip entire filled crescent roll in butter, followed by cinnamon sugar mixture again. Transfer to a muffin tin. Repeat for all crescent rolls. Bake 8-12 minutes, until cooked through and poofy. Allow to cool for a few minutes before enjoying and witnessing the magic of the disappearing marshmallow!