HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain 1 cup ripe olives, reserving liquid. Chop ripe olives finely. Mix with parsley, cheese, 2 teaspoons chili powder, salt and garlic. Make about 15 slits in roast, and force ripe-olive mixture down into slits. Brown roast slowly on all sides in an oiled skillet or Dutch oven. Drain off and discard fat. Add onion to meat and brown lightly. Mix tomato sauce with 1/2 cup liquid reserved from olives and remaining teaspoon of chili powder and pour over roast. Heat to boiling, reduce to low heat and cover pan. Simmer about 2 hours or until meat is tender, basting once or twice. Pare and cut carrots into thick diagonal slices. Wash zucchini and cut into halves. Add carrots to meat 30 minutes before meat is done. Cook 15 minutes, then add zucchini and remaining olives and cook 15 minutes longer. When meat and vegetables are tender, remove to heated serving dish. Skim fat from remaining pan liquid. Mix flour with 2 tablespoons cold water. Add a little of the hot liquid, then combine with remaining liquid in pan. Cook, stirring until mixture boils and thickens. Serve sauce over meat and vegetables.
Mix sugar and cornstarch. Add water and cook until very thick. Add apricot jello powder, lemon juice, almond extract, and food coloring. Mix in peaches (sliced into bite-size pieces). Pour into graham cracker or baked pie crust. Refrigerate to set. Serve with whipped cream or vanilla ice cream (optional).
Soak cedar planks in water for 4 to 6 hours. (This is essential to make sure planks do not catch fire, so don't skimp on this step) Preheat grill to high. Season the soaked planks with salt and pepper and place on the grill for 3 to 5 minutes with lid closed. They will begin to crackle and smoke. Place salmon fillets carefully on cooking planks, skin side of the fish on the plank. Close the lid and bake the fillets for 12-15 minutes. Check periodically to make sure cooking planks have not caught fire. Have a spray bottle of water on hand to spritz planks in case they do, but it is much less likely to happen if they have been well soaked beforehand. Remove cooking planks from grill and squeeze lemon juice over salmon fillets and top off with your favorite Hollandaise recipe or mix (I use Knorr and add dill weed).
Whizz the rose petals in the spice grinder until they become a fine powder. Mix all ingredients together. Store in a sealed, airtight jar. Before use, shake the jar to blend contents. Enjoy this unique blend in vegetable stews and pulse dishes.
In the bottom of a large pot, add olive oil and heat over medium heat. Add onions, zucchini, eggplant and garlic. Saute for several minutes to soften onions, stirring often. When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients. Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time. Ladle the soup into bowls and serve with a nice hearty crusty bread.
Preheat oven to 400°. Grease 12 2-1/2 inch muffin cups. In large bowl, combine flour, baking power, sugar, nutmeg and cinnamon. In medium bowl, whisk eggs, milk, oil and rum. Pour the liquid ingredients over the dry, stirring just until mixed. Spoon the batter evenly into muffin cups. Combine the sugar, nutmeg and cinnamon. Evenly sprinkle over muffins. Bake for 20 minutes or until golden.
CRUST. Preheat oven to 450. Let piecrust stand at room temperature for about 15 minutes; peel off plastic sheets. Place crust in a 9-inch glass pie plate; press firmly against sides and bottom. Fold back excess crust; crimp and flute. Prick bottom and sides with fork. Bake untl lightly browned, about 8 minutes. Transfer pie plate to a wire rack; cool completely. FILLING. In a microwave safe bowl, combine caramels and water. Microwave on HIGH at 1 minute intervals, stirring well after each interval, until mixture is smooth, 2-3 minutes. Let cook for 10 minutes. In a large bowl, beat eggs with a fork. Add brown sugar, sour cream, pecans, vanilla, and caramel mixture; mix well. Pour mixture into crust. Reduce oven heat to 350°F Bake until filling is set, about 30 minutes. Transfer pie plate to wire rack; cool completely. Refrigerate until thoroughly chilled. TOPPING. In a microwave-safe bowl, combine cream and milk chocolate chips. Microwave on HIGH for 1 minute; whisk until chips are melted and mixture is smooth. Cool to room temperature, about 1 hour. Using an electric mixer set on high speed, beat chocolate mixture just until it lightens in color; spoon over pie and spread to edges of crust. Refrigerate untl firm, about 2 hours. Put which and semisweet chocolates in two small bowls over pans of simmering water; stir each until melted. Dip half of the pecans in white chocolate and half in semisweet. Cool on baking sheet until set; place decoratively on pie. Serve with whipped topping.
Mix all the ingredients together the night before in a bowl and leave in the fridge. Either in a party bowl or a hollowed out round bread (sour dough, pumpernickel) scoop out the dip into it. Use the hollowed out bread by cutting into bite size or use with bread sticks or veggies.
Roll out and bake pizza crust according to package directions. In a small mixing bowl, combine 1/4 cup parmesan cheese with the Caesar dressing, lemon pepper seasoning, and garlic. Mix well. In a medium mixing bowl, combine cream cheese and half of the dressing mixture. Mix well. Fold in half of the diced chicken. Place lettuce, bell pepper, and olives into a bowl and add remaining dressing mixture. Toss to coat. Spread cream cheese mixture onto cooled pizza crust. Top with lettuce mixture, then arrange remaining chicken over the salad. Sprinkle on the remaining parmesan cheese and top with freshly ground pepper. Slice with a pizza cutter and serve immediately.
In a pitcher, muddle the mint with a wooden spoon. Stir in the pomegranate juice and lime juice; just before serving, stir in the ginger ale. Strain into glasses filled with ice and garnish with lime slices.
To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the colour changes. Grind to a powder and save. heat onions, cumin, onions, chilies in saute pan. Stir in tomatoes, salt. Add coconut milk and vinegar and heat through. Add prawns. Saute till colour changes then stir in garam masala. Serve immediately.
Prepare a med-hot fire in a charcoal grill or preheat gas grill to med-high. Make the marinade: combine all marinade ingredients in a small bowl. Make the patties: combine the pork and cornmeal with half the marinade in a big bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal parts; form into patties to fit the rolls. Make the spread: combine the beans, oil, cilantro, and 2 tablespoons marinade in a small bowl; coarsely mash the beans with a fork; set aside. Combine the onion and remaining marinade in a small bowl; brush the pepper quarters with vegetable oil. When the grill is ready, brush the grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once, until done to preference, 4-5 minutes per side for medium. Grill the peppers, turning several times, until soft and browned, 4-5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lighlty. To assemble burgers: cover the cut sides of the roll bottoms with the bean spread. On each roll bottom, place a patty, a red and green pepper quarter, an orange slice, an equal portion of the marinated onions, and 1 1/2 teaspoons of the cilantro. Add roll tops and serve.
Combine in a gallon container,do yourself a favor, and put the water in FIRST! Shake. Don't get it near anything with BLEACH! To use: Fill a spray bottle, spray onto tile/grout- wipe with a damp cloth or sponge, or use a scrub brush.
Combine all ingredients together in a large pot. Cover and let chicken marinate for 1/2 hour in a pot, then bring to boil, lower heat, and cover pot. Let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is fork tender, which takes about 20 more minutes. Serve over steamed white rice. Sauce is so good over the rice.
Drain tuna and place in a small mixing bowl. Finely chop boiled eggs and add to tuna. Finely chop red onion (or onion of your choice) and add to tuna and egg. Using a fork or masher, combine these ingredients well. Add celery seed or celery salt. Add Mayo (or Miracle Whip). Add mustard. Mix everything well. Go easy on the seasoning and dressing. You can always add more to suit your taste.
Place the cream and chocolate in a medium heatproof, microwave-safe bowl. Heat, uncovered, stirring every minute, for 2 minutes or until smooth. Stir in the spread until well combined. Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls. Place the slivered almonds in a shallow bowl and line a tray with non-stick baking paper. Scoop out a teaspoonful of the chocolate mixture and use your hands to roll it into a ball. Roll the truffle ball in the almonds until it is completely covered and then place it on the lined tray. Repeat with remaining chocolate mixture. Refrigerate for 45 minutes or until firm and set.
Combine ingredients in a blender and whirl until smooth. Pour into a martini glass and garnish the rim with a slice of orange to resemble a full moon.
Mix up dry ingredients in a large wok or casserole dish. Mix up seasoning seperately, then pour over the top of the dry ingredients. Bake at 250 for 2 hours, stirring occasionally (approx every 1/2 hour).
Combine onions and garlic in oil, saute a few minutes; remove from heat. Season thighs with salt, pepper,garlic poweder and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion & garlic mixture,lemon juice and zest and 1 T. parsley, cook another 3 minutes. Place chicken in a baking dish, top with olives and tomatoes. Roast 15-20 minutes until chicken juices run clear. Remove from oven; top with parsley and feta cheese, serve.
Combine all ingredients except wings in a medium saucepan and heat until butter and sugar are melted. Cool, and pour over wings. Cover and marinate overnight, turning 2 or 3 times. The next day: Bake at 375° F. for 1 1/4 to 1 1/2 hours. NOTE: My oven only needed 50 minutes.
Cream margarine; gradually add the sugar, beating well with electric mixer set at medium. Add egg whites 2 at a time, beating well after each addition. Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well. Combine flour, soda, and salt; gradually add to yogurt mixture. Beat and additional minute. Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray. Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake. Yield 16 serves.
Mix the flour and salt together until well blended. Make a well in the middle of the flour; add in milk and whisk until smooth. Add in eggs and beat until blended. Add in the water and continue beating until the mixture is light and frothy. Set the mixture aside for about 1 hour (or you may cover and refrigerate overnight, if the batter has been refrigerated then it must come down to room temperature before using). When your roast beef is ready to come out of the oven, prepare to use the prepared batter. Set oven to 400 degrees F. Pour 1/2 cup roast beef drippings (or melted butter) into a 12 x 9-inch baking pan. Place the pan in the oven until the drippings in the pan sizzle (the drippings or butter MUST be sizzling!). Pour the prepared batter over the hot drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Slice into 8 equal pieces and serve immediately. Delicious!
Preheat oven to 350 degrees F. Place all ingredients in a blender and combine thoroughly. Grease and flour 10" deep dish pie plate. Pour mixture into pie plate and bake in preheated 350-degree oven for 30 to 40 minutes or until set. "Pie" will make its own crust as it cooks. Serve at room temperature.
Arrange tomato and onion slices on a plate. Sprinkle with the feta cheese, parsley, salt and pepper. Drizzle with oil. Cover and refrigerate for 15 minutes.
Grate the Potatoes (I like the skin left on but you can remove it if you wish), using the large holes of a hand grater or a food processor. Slice the leeks by cutting them in half lengthwise and than into half moons. Put the potatoes and leeks in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, working with a ?stful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl. (The potatoes will start to discolor, but that won't really e?ect the ?nal results.). I make individual rosti by using small 4 inch pans but you can them using any size pan you have and cut them to individual servings. Heat a heavy-based pan over medium-high heat. Add a bit of the melted butter. When the temperature is right, take a ?stful of potatoes & leeks, wring it out once more, and let it fall loosely from your ?ngers into the center of the pan. Working quickly, repeat until you've got enough potatoes in the pan to cover the bottom. With a fork, gently spread out the shreds of potato to make a layer about 1/2 inch thick. Cook until the underside is a deep golden brown and the potatoes on the top are starting to look translucent. Flip the rosti over and slide the inverted rosti back into the pan and continue cooking until the new bottom is browned and the potatoes feel really tender in the middle. Another 6-8 minutes.
Melt butter in a saute pan. Add onions and cool over medium-low heat until golden brown, about 15 minutes. Set aside. Rub garlic over inside of large dutch oven or heavy-bottomed saucepan. Discsard garlic. Add chicken stock and bring to a simmer over medium heat. In a bowl, combine Emmenthal, Gruyere and Brie with cornstarch. Toss to coat. Add cheese mixture, a handful at a time, to simmering chicken stock. Stir in, using a figure 8 motion, until cheese is melted. Continue with remaining cheese mixture. Add whisky and caramelized onions,. Stir to combine. Place mixture in fondue pot. Serve with bread cubes and small or cut-up vegetables such as cherry tomatoes, tiny potatoes, hunks of cauliflower and broccoli.
Cook pasta according to pkg. directions. Drain, and rinse in cold water. Immediately toss with lemon juice. Mix in the remaining ingredients. Chill for several hours. Serve on a bed a lettuce.
Throw this all together in a large dutch oven and cook, covered in slow oven, 250, for 5 hours.
Preheat oven to 350 degrees. Mix all together and put into casserole dish. Bake for 30 minutes.
If using, mix hot sauce with cheese and fill each celery stick with mixture and refrigerate til the game.
Melt butter, add sugar and milk, mix well. Bring to a full boil, then lower heat to medium, stirring constantly. Heat to a soft ball stage. Remove from heat. Add remaining ingredients. Mix with electric mixer on high speed. Place in a buttered 13x9 pan. Cut into one inch squares when cool.
Heat oil in heavy medium saucepan over high. heat. Add pork, saute until just golden, about. 2-4 minutes. Reduce heat to medium. Sprinkle. cornmeal and cumin over pork and stir 1 minute. Add green onions and stir just until fragrant, about 2 minutes. Add 2 cup broth and chilies. and simmer until chile thickens, about 5 minutes. Thin with additional broth if necessary. Mix. in cilantro. Serve over rice.
Heat oven to 400 degrees F. In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes. Transfer to a rimmed cookie sheet. Garnish with thyme sprigs and bake until tender, approximately 45 minutes. Serve hot.
Use a 6 quart slow cooker. Trim away any excess fat. Rinse the meat under cold running water to wash away salt. In a small mixing bowl, combine the contents of the seasoning packet with the molasses, vinegar, Worcestershire sauce, and red pepper flakes. Spread this sauce evenly over all sides of the meat. Place the meat in the insert, and cover. Cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
Preheat oven to 350°F. Trim, peel, and cut into large chunks, the carrots, celery, and onion. Scatter the carrots, celery, and onion in a roasting pan. Place the halves of chicken, skin side up, on the vegetables. Randomly tuck 5 pieces of garlic under the skin on each half. Squeeze the lemon over the chicken. Dust with the tarragon, paprika, seasoned salt, and peppers. Cover and put in the oven. Make the stuffing while the chicken is cooking. Put the chicken stock in a small saucepan over the lowest heat. Preheat a medium, heavy frying pan for about 1 minute over medium heat. Spray it twice with the vegetable oil. Add the onion, garlic, mushrooms, and celery. Saute for 3 minutes. Add the wine and cook for 2-3 minutes more, until the vegetables are limp. Remove the pan from the heat. Combine the bread, apple, raisins, poppy seeds, sunflower seeds, sage, and peppers in a large bowl and toss to mix. Add the warm chicken stock, the vegetable mixture, and the egg whites. Mix thoroughly with a wooden spoon. Pour the stuffing mixture into a casserole and cover. When the chicken has cooked for 15 minutes, put the casserole of stuffing in the oven and bake alongside the chicken. When the chicken has cooked 45 minutes, uncover, baste lightly with pan juices, and return the roasting pan to the oven uncovered. Now bake both for 15 minutes, or until the thigh juices of the chicken run clear. Total cooking time for the chicken is 1 hour; 45 minutes for the stuffing. Remove the skin and carve the meat from the bones.
Preheat oven to 350 degrees. Cook broccoli according to directions, arrange in greased 9 x 11 pan. Cut up cooked chicken into slices, arrange in pan. Mix soup, mayonnaise, curry, and lemon juice and pour over chicken. Sprinkle cheddar cheese over top. Bake at 350 degrees for 25 minute May make ahead and refrigerate, extend bake time to 50-55 minute. Starting with raw chicken will extend the cooking time by 30-40 min, or the time it takes to cook the chicken.
Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute. As that sits reconstitute the dried black mushrooms and black fungus. Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine. Let the mushrooms and fungus hydrate for about 20-30 min over a low boil. Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl. If you have not mixed the corn starch and water do so in a small bowl. Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it). Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly. Add in the 4 cups of chicken broth and bring to a boil. Add in the tofu. Add in the vinegar mixture. Stir up the cornstarch and water mixture to make sure it hasn't settled and add that. Lower the heat. Stir in one direction and slowly stir in 2 beaten eggs in a thin stream. Add in the chile and garlic paste.
Place the mushrooms in the boiling water, and let sit for about 1/2 hour to rehydrate. Remove the mushrooms, squeezing out the excess water. Thinly slice the caps, and set aside. Reserve the rehydrating liquid. In a small saucepan, bring soaking liquid, broth, soy sauce, fish sauce, garlic, ginger and chile to a boil. Remove from the heat and reserve. Bring a large pan of water to a boil. Add somen, and cook 3-4 minutes or until the noodles are tender. Drain, and set noodles aside. Sprinkle chicken with black pepper, then coat with sesame seeds, pressing so that they stick. Heat a nonstick skillet over medium high heat. Add the sesame oil, swirling to coat the pan. Add the chicken cutlets, and cook about 3 minutes per side or until they are done. Remove chicken from pan and set aside. Add the bok choy to the same skillet, cut side down. Cook about3 minutes, until the cut side starts to brown. Add the mushroom slices and bell pepper slices. Strain the broth through a sieve into the pan, cover and cook for 2 minutes. Thinly slice the chicken. In each of four serving bowls, place 1/4 of the noodles, 1/4 of the vegetables, and 1/4 of the chicken. Spoon 1/4 of the broth over each bowl. Garnish with the lime, and serve immediately.
In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, ginger and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste. Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened. You may also cook this in the crock pot for several hours. The liquid will thicken as it cools. Enjoy!
Place chicken breasts between 2 sheets of plastic wrap or wax paper. Use flat side of mallet to pound chicken to an even 1/2 inch thickness. Place flattened chicken and buttermilk into resealable plastic bag. Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice. Preheat oven to 450 degrees. Lightly mist a small nonstick baking sheet with olive oil spray. In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl. Remove one chicken breast from the buttermilk and let any excess liquid drip off. Season both sides evenly with the seasoning mixture. Transfer the breast to the bowl of crushed potato chips and cover completely with chips. Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade. Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating. Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside. Enjoy!
Melt the shortening and let cool. Mix the eggs, salt and icing sugar together. Add the cocoa powder, coffee and rum as well as the lemon zest if using. Add shortening when cool. Line a small loaf pan with aluminium foil or wax paper. Layer the cookies, then cover with some of the chocolate mix. Repeat. Sprinkle with nuts on top. Cool 2 hours in the fridge, slice and enjoy.
In a sauce pan, pour in the vinegar, stir in the brown sugar and simmer until it is thick and reduced to about 1/3, about 10-15 minutes, stirring occasionally. Remove from the heat. Spread the goat cheese on the crackers and top with arulgula. Drizzle with the balsamic glaze and serve. Enjoy!
Wash squash and zucchini and cut in 1-inch slices. Peel onions and cut into 4 wedges each. Seed and core peppers and cut unto 12 squares each. Place vegetables in a plastic bag. Mix oil, vinegar and herbs. Place into bag, close bag tightly and turn to coat vegetables well. Marinate at room temperature at least 2 hours. Thread vegetables on skewers, alternating types and placing a bacon piece between vegetables at intervals. Grill 4-6 inches over hot coals 10-15 minutes, turning to cook evenly and brushing with marinade now and then.
Heat oven to 375 degrees Fahrenheit. Spray or butter part of the foil before adding the frozen hash brown patty on the square of heavy-duty aluminum foil. Top each hash brown patty with 1 tablespoon butter, 1 slice onion, 1/4 teaspoon bouillon granules and 1/4 teaspoon dill weed(I use way less); sprinkle with salt and pepper. Bring edges of aluminum foil to center; tightly seal top and sides. Bake for 35 to 45 minutes or until potatoes are fork tender. GRILLING DIRECTIONS: Heat gas grill on medium or charcoal grill until coals are ash white. Place packets on grill. Cover; grill, turning occasionally, until potatoes are fork tender (15 to 20 minutes).