HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan bring chicken broth to boil. Add chicken breasts & simmer 10 minutes, skimming off any scum that rises to top. Add celery & leek & simmer another 10 minutes. Remove chicken from broth & keep warm [Broth can be strained & reserved for some other use.]. Arrange kiwifruit in fan-shaped pattern on serving dish. Zest half of orange & sprinkle over kiwifruit. Juice orange & lemon into small bowl. Heat butter in small saucepan & add sugar, stirring until sugar is melted & begins to turn dark, about 5 minutes. Add orange & lemon juices, stirring until incorporated. Boil until sauce is recuded to about 2 tablespoons. Stir in salt & cayenne pepper. Slice ckicken into thin strips, & place on top of kiwifruit. Top with sauce & serve.
In a large bowl combine the cereal and buttermilk; mix well. Let stand for 5 minutes till cereal is softened. Blend in the oil and eggs. Add the flour, sugar, soda, powder, salt, and raisins. NOTE: Muffins should always be stirred in one direction only so as not to break down the batter. Put paper liners in the tins and spray lightly with vegetable spray. Fill 3/4 full. Bake 400 degrees for 18-20 minutes. The batter may be stored for up to a week in refrigerator, but I bake all of them at once and freeze them. Yield: about 30 muffins.
Bring a large pot of water to a boil. Make dressing: Combine all ingredients in a blender or food processor and mix until well blended (can be made up to 4 days in advance refrigerated). Place your rice noodles into a large bowl and pour your boiling water over them. Stir to separate and immerse noodles and let soak for 5 minutes. Drain, rinse under cold water, and drain again. Return noodles to bowl and coat with the 2 tsp of vegetable oil. Add peppers, carrots, scallions, 1/4 cup cilantro, and 1/4 cup mint to noodles. Add 1/2 of the pineapple dressing, tossing to coat. Sprinkle with remaining cilantro and mint. Garnish with lime. Serve remaining dressing separately.
Pat chicken dry with paper towels. One at a time, place the chicken breast between two sheets of plastic wrap. Using a meat mallet, carefully pound the chicken breasts to a uniform thickness of approximately 1/2-inch. Season on both sides with salt and pepper. In a large frying pan over medium-high heat, add the olive oil. When the oil is hot, add the chicken and saute, turning once, for 3 to 4 minutes on each side, until golden brown. Remove from heat and transfer to a platter, cover, and keep warm. To the same pan, add the shallot and saute over medium-high heat for 2 minutes or until soft; decrease heat to medium and add the pears. Continue sauteing, stirring occasionally for 3 to 4 minutes, until the pears are soft and golden brown. To prepare the sauce, combine chicken broth, balsamic vinegar, sugar, and cornstarch in a small bowl. Pour over the pear mixture; add the cherries. Increase heat to high and simmer, stirring frequently for 6 to 8 minutes or until the sauce thicksn slightly. Return the chicken and any juices to the pan. Bring the mixture back to a simmer; decrease heat to medium. Cook for 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Taste and adjust the seasoning if necessary. Remove chicken from heat. Place the chicken on individual serving plates or on a large platter. Using a slotted spoon, mound the fruit over the top. Spoon the sauce over the fruit and around the chicken. Serve immediately.
In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using). In a small bowl, mix the yogurt, dill, mustard, salt and pepper. Add the dressing to the pea mixture and stir to combine all the ingredients. Chill for at least 30 minutes before serving.
Mix ingredients. Pour into 9 x 13 pan and smooth the top with a wet spatula. Bake at 350 degrees for 1 hour and 30 minutes. Cool and cut into small squares. Refrigerate any remaining. (Use a microwave to reheat and soften before serving after refrigeration).
Wrap the 3 slices of turkey bacon in a paper towel on a microwave safe plate and microwave for 2 minutes. Spray a small non-stick pan with some oil. Cook the egg. I have a little round saute pan I use that cooks the egg in a perfect circle. Warm the whole grain bun in the microwave on high for 20 seconds. Once that is all done, spread the Vegenaise on the bun. Add the egg, bacon and cheese and sprinkle with the pepper. This is very tasty! Bon Appetit!
Melt butter in 11 inch frying pan and saute potatoes and onion until lightly browned. Add ham and saute 5-7 minutes longer. Beat eggs with worcestershire sauce, salt, and pepper. Pour egg mixture over potato mixture. Sprinkle with parsley and reduce heat. Lift the cooked eggs from the edge of the pan with spatula so that liquid can run down and cook. When omelet is nearly done, sprinkle with grated swiss cheese and place under broiler until cheese is melted.
Preheat oven to 400 degrees. Lightly spray 12 cup muffin tin. In a large bowl combine flours, wheat germ, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well. In a small bowl mash banana and add remaining ingredients except blueberries. Whisk until well blended. Make a well in the center of the flour mixture. Pour the banana mixture into the well and stir just till moist. Mixture will be lumpy. Gently fold in blueberries. Pour batter into muffin tins and bake for 15 minutes or until toothpick comes out clean.
Combine the sage, salt, black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into 9 oblong rolls. Wrap well in plastic wrap and chill. (Freeze any that you aren't going to use within a week. Freezes up to three months) Slice off patties and cook as you normally would sausage.
Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray. Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the buttermilk and Dijon mustard together in a medium shallow bowl. Add chicken to buttermilk/Dijon and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns, approximately 35 to 40 minutes. Transfer to a platter and serve hot or at room temperature. Cook's note: I like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.
Brown beef, onion, garlic, bell pepper, & celery (optional). Drain. Mix tomatoes, salt, pepper, chili powder, & water. Add beans then simmer 30-45 minutes.
Scrub the mussels really well and remove their stringy beards. Chuck out any mussels that are damaged in any way or that are open and don't close when tapped on the side of the sink. Heat the oil in a large non-stick frying pan or saute pan - you need something with a lid - over a low heat. Very gently fry the leeks and garlic for 5 minutes until softened but not coloured, stirring occasionally. There's no need to cover the pan. Add a little water to the pan if the leeks start to stick before they are softened. Pour over the white wine and stir in the creme fraiche and parsley. Add the mussels, cover the pan with a lid and cook for 3-4 minutes or until all the mussels have steamed open, stirring once. Give the pan a good shake now and again. Mix the cornflour and water together to make a thin paste. Remove the pan from the heat and tip the mussels and their liquor into a colander over a large bowl. Throw away any that haven't opened, then divide the mussels between two warmed wide bowls. Tip the mussel liquor back into the pan and stir in the cornflour paste. Bring to a simmer and cook for 1 minute, stirring until thickened. Add a bit more salt and pepper to taste and pour the sauce back over the mussels in the bowls. Serve each bowl of mussels with a thick slice of crusty bread for mopping up the sauce. Heaven!
Add ingredients to bread machine in order suggested by manufacturer. Remove bread after kneading cycle, then divide into pieces about the size of a golf ball. Roll into ball shape, cover, and let rise for 30 minutes (or until doubled). During second rising, heat grill or grill pan to medium high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. (Do as many as you can fit on your grill at once.). If you want to use the butter and garlic, let the garlic soak in the butter and brush uncooked side with butter before turning over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Press the water out of the tofu. Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight. Remove the tofu from the refrigerator and let thaw in hot water. Cut tofu into small 1/2-inch square cubes. In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes). Add remaining ingredients and simmer on low for 30 minutes. Add cooked noodles prior to serving.
In roasting pan, spread garlic and onion. Place brisket on top. Mix all other ingredients in bowl. Pour over brisket. Brisket is most tender if it cooks while covered in the gravy. Cover tightly with foil. Bake at 350 degrees F until tender. Cook approximately 1 1/2 hours for 1-2 pounds, 2 1/2 hours for 3-4 pounds, 3 1/2 hours for 5-6 pounds, or 4 1/2 hours for 8-9 pounds. Once cooked, remove meat from pan and refrigerate in separate container from gravy. Pour gravy in jars so the next day you can skim off the fat. The next day slice meat in thin strips. Place meat in pan or casserole dish. Cover meat with gravy and warm in oven or on top of stove.
In a heavy saucepan, combine sugar,cocoa, salt and cornstarch. Gradually add milk. Bring to a boil over medium heat;boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. Sprinkle with M&M's if desired.
Put the first six ingredients into a pot and bring to a boil. Reduce heat and simmer for about 1 hour. Add the herbs. Adjust the seasoning with salt, pepper and Maggi seasoning. Creativity is encouraged. Enjoy!
Fill a 12 oz glass half way with ice. Add Worcestershire, vodka, and Tabasco. Sprinkle celery salt on top. Fill to top with Bloody Mary mix. Add a celery stick or pickle spear and stir.
Heat oven to 325 degrees. Grease and flour a 10-inch tube cake pan. Cream butter until soft. Add sugar and cream until light and fluffy. Add eggs one at a time, beating after each addition. Sift flour, baking soda, baking powder and salt together. Add dry ingredients alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla. Pour half of the batter in prepared pan; and add half of nut filling/topping mixture. Pour remaining batter over nut mixture and top with remaining nut mixture. Bake for 40 to 50 minutes or until done when tested with tooth pick.
Heat oil in a Dutch oven over med-high heat until just smoking. Add chorizo and cook until browned, about 4 minutes. Transfer to paper towel-lined plate. Add onion to now-empty pot and cook until softened, about 3 minutes. Add garlic, thyme, and paprika and cook until fragrant, about 30 seconds. Add tomatoes, chickpeas, and broth and simmer until flavors have melded and tomatoes are very soft, about 10 minutes. Transfer 2 cups soup to blender and process until smooth, 1-2 minutes. Return processed soup to pot. Stir in chorizo and spinach and cook until spinach has wilted, about 2 minutes. Season with salt and pepper to taste; serve.
Toss all ingredients in a large bowl. Serve at room temperature or chilled. Points figured for 1/2 cup serving.
Soak bread in water. Try to squeeze as much water out as you can. Fry wet bread, diced onions, salt and pepper in olive oil until crumbly and brown. Keep turning it to avoid it burning. Use medium heat. Once it's crumbly, add the eggs. Stir until eggs are completely cooked.
In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest. Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water. Simmer for 20 minutes. Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy). Blend in 2 egg yolks and add salt and pepper. Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough. Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!). Cut the skinned and boned fish into 1" chunks and add it to the saucepan. Poach for 15 minutes. Then remove the fish with a draining spoon and keep warm. Sieve the stock and discard the *vegetables. Return the stock to the pan and reheat gently. Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly. Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly. It should be like rather thin custard. Don't let it boil, or it will curdle. Divide the cooked fish between serving bowls and pour the soup over it. Serve with thin slices of toasted French bread and the remaining aioli. NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable.
In a large saucepan, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring. Alternately, after adding the boiling water,cover the saucepan and remove from the heat. Allow to sit overnight on the counter. In the morning, proceed as directed below. Combine the milk and the buttermilk (or yogurt) with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with additional milk or buttermilk, brown sugar, and cinnamon. Feel free to garnish or sweeten as desired: chunky applesauce or fruit conserves are great, as is maple syrup, or add dried fruit to the oats and soak both overnight - sweetens the oats ever so slightly.
Prepare pie crust for one-crust filled pie using 9-inch pie pan. Heat oven to 325 F. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and cashew halves. Spread evenly in crust-lined pan. Bake at 325 F. for 45 to 55 minutes or until pie is deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 hours or until completely cooled. eanwhile, line cookie sheet with waxed paper. In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat. Dip each whole cashew in chocolate. Place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped cashews. Store in refrigerator. To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.
Preheat oven to 350°F Spray 9 muffin cups with no-stick cooking spray. Combine oatmeal, applesauce, and water. Stir to combine. Add flour through allspice. Stir until just combined. Stir in carrots. Fill muffin cups 3/4 full. Bake for approximately 20 minutes. (This time depends on your oven--check after 15 minutes.).
Saute onions and garlic for 20 minutes on low, or until onions are translucent. Add peas, corn, green beans, tomatoes and onion/garlic mixture in a large pot, and bring to a simmer. Brown ground beef and cook white rice, when done, add to pot with the beef stock and tomato paste, sauce and simmer for 1 hour.
Preheat oven 350°F. Layer potatoes, carrots, onions, mushrooms, celery, tomatoes (drain and save juice) and ground beef in a baking dish. Pour juice and water over mixture. Salt & pepper to taste. Sprinkle crackers or Panko bread crumbs over top. Bake covered in preheated oven at 350 degrees for 2 hours. Uncover the last half hour to brown.
Heat the water in a glass 2 Cup measuring cup in the microwave for 2 minutes. Put saffron into the boiling water and let steep for at least 15 minutes. Dissolve yeast, sugar and warm water in the bottom of your KA mixer bowl or large bowl. Let it activate for 10 minutes. In the mixer bowl with the yeast mixture, add the sugar, salt, lard, eggs, flour, and lemon extract. Mix slowly to incorporate. Remove your mixer bowl from the mixer. Add the steeped saffron. Put it back on the mixer and slowly incorporate the saffron mixture. Last, add the currents and citron and mix thoroughly. Let rise approximately 1-2 hours. Drop by heaping T. on Air Bake pans. Put no more than 12 on a sheet. Continue dropping buns on additional sheets. Let rise in a warm place until doubled.(1-2 hours). While buns are raising, preheat oven to 350 deg. Bake each sheet pan separately, they bake to a light golden brown. My oven seems to burn if I have more than one sheet in at a time. Bake appr. 15 minutes, remove from the oven and put next sheet into the oven. When they are cool, store in Ziploc freezer bags. What you don't eat the first few days, the rest should last through the holidays. Enjoy!
Melt half the butter in a large casserole over medium heat, add chicken and brown on both sides. Pour in wine and chicken broth, add tarragon, cloves, onion, garlic, salt and pepper. Bring to a boil over high heat. Cover and let simmer over low heat for about 20 to 25 minutes, until chicken is tender. Cook the tortiglioni according to instructions on package, adding broccoli florets to the cooking water together with pasta. Drain and set aside. Remove the chicken from the casserole and cut into dices. Keep warm. Mix together the second half of butter and the flour. Stir in mixture to remaining juices in casserole. Bring to a boil over medium heat, stirring constantly. Remove from heat, gently stir in tortiglioni, broccoli and chicken dices. Pour in ovenproof dish, top with shredded Canadian Havarti cheese and breadcrumbs. Cook in the oven at 350 °F (180 °C) for 8 to 10 minutes, until golden brown. Serve hot.
Heat oven to 375 F. Spray a cookie sheet or 9x13-inch pan with non-stick cooking spray. In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes and garlic powder; mix well. Spray chicken with non-stick cooking spray; roll in potato flake mixture to coat. Place in cookie sheet or pan. Bake for 45 to 60 minutes or until chicken is fork-tender and juices run clear.
Preheat over to 350 degrees F. Brown meat with the garlic in the pan that you will put in the oven to bake the stew. Add cream of mushroom soup, tomato soup, beef broth, onion soup mix, horseradish and bay leaves. Cook on stovetop to boiling. Add veggies and cook on stovetop for 5-10 more minutes. Bake covered for 1 to 1 1/2 hours or until meat and veggies are tender. Stir every 15-20 minutes while stew is baking.
Mix all ingredients together and simmer over a low heat for 30 minutes. To add great flavor to this pour the mixture into a tin pan and place in your smoker while you smoke your meat for bout two hours , check from time to time adding water as your sauce reduces.TRUST ME THIS STEP IS GREAT!
Put the carrots and onions on the bottom of the crock pot. Place the chicken on top of the carrots and then put the mushrooms on the chicken. In a bowl, mix the mushroom soup and the soup mix with 1/2 cup of the water. Stir until everything is well mixed. Pour the soup mixture over top of the chicken. Pour the other 1/2 cup of water into the crock pot. Cook on low for 5 to 6 hours. Serve over rice.
Preheat the oven to 400 degrees F. Lightly brush pizza shell with olive oil. Pour remaining oil into a medium skillet over medium heat. Slice and saute the mushrooms until tender. Add spinach and saute only enough for the spinach to wilt. Season with salt and pepper. Spread the mushroom and spinach mixture over the pizza shell. Slice the Chavrie log into 1/8 inch slices and lay evenly on top of the pizza. Top the pizza with the diced tomatoes. Bake in the oven until golden brown and the pizza edges begin to crisp. Cut pizza and serve. Pizza can be drizzled with additional olive oil after removing from the oven.
Preheat oven to 350F, and line a 9"-13" pan with greased foil. Bring a large pot of salted water to a boil, and cook shells until al dente. Brown the ground beef or chicken breasts until fully cooked. If using chicken, shred the meat and stir in the BBQ sauce, and set aside. If using beef, just stir in the BBQ sauce, and set aside. In a medium bowl, stir together the ricotta and egg. Drain the pasta and fill each one, half way full, with the ricotta. Fill the rest of the way full with meat mixture. Bake for 15 minutes then sprinkle on the cheese, and bake for another 5 minutes or until cheese has melted. Enjoy!
Combine whipping cream and buttermilk in a glass container. Cover and let stand at room temperature (70F) from 8 to 24 hours or until very thick. Stir well before covering and refrigerate up to 10 days.
The Meat: Take all of the top ingredients and put in a crock pot for 1 hour on high, turn on low for 4 hours. Remove Cilantro and Tear up chicken with two forks. Heat the tortillas in light oil using cast iron skillet. Use two tortilla stacked and put a small circle of meat in the middle. Top with Cilantro, onions, pico de gallo. Squeeze of Lime. Serve immediately while hot. Can add some salsa choices to taste. Best served in the afternoons. NOTE: also can be served with a Corona and Lime, I used Chicken you can make this with Pork also.
Combine flour, sugar, baking powder, pineapple yogurt, (it said 8 ozs yogurt but now its 6 ozs and it worked fine) oil, eggs; stir for 80 strokes.( i used mixer i got for christmas lol). Pour into a greased 9 inch square pan. For the topping, combine coconut, sugar and cinnamon. Sprinkle on top of batter. Bake for 35 minutes in a 350 degree Fahrenheit oven. ( i had to bake 5 minutes more so check).
Mix potatoes, beets, carrots, egg and onion together. In a separate bowl mix the oil lemon water and salt. Mix all the ingredients together. Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more. the oil can be substituted with extra water for dieters. Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together.
Preheat oven to 325°F Grease or spray a 9x13 inch glass baking dish. Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping. Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them. Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes. Add the eggs one at a time mixing well after each. Mix in the salt, spices, sugar and orange peel. Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated. Pour the mixture over the crumbs, smoothing the top. Sprinkle with remaining 1/2 cup of crumbs and dot with butter. Bake, uncovered, in center of oven for one hour or until it is puffed and golden. A knife inserted into the center should come out clean. Let pudding rest for 20 minutes Cut into squares to serve.