HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 4 ingredients in small food processor add 1/4 teaspoons salt. Process until it is a paste. Sprinkle remaining salt over chicken evenly. Heat oil in a large non-stick skillet over medium heat. Add chicken cook 3 minutes on each side (or until brownwed). Remove chicken from pan and keep warm. Add onion, prosciutto and red pepper to the pan; saute for 2 minutes or until onion is tender. Stir in broth and remaining ingredients; bring to a boit. Cover, reduce heat, simmer for 20 minutes. Return chicken to pan, stir in pine nut mixture. Cook 10 minutes or until chicken is done. Discard bay leaf.
Grease a 9 x 13 baking pan. Mix first 7 ingredients in a large bowl and pour into baking pan. Mix crushed corn flakes with melted butter and top potato mix. Bake at 350 for 1 hour.
Cut the chicken into large bite-sized pieces. Season with salt and pepper. Heat the olive oil in a large pan and brown the chicken pieces with the garlic and thyme. Once the chicken has browned, add the red wine vinegar and reduce by half. Add the soy sauce and honey and mix. Pour in the hot water (adjust volume according to how saucy you would like it to be) and add the lemon slices. Let it simmer and reduce down until syrupy, about 10 minutes or so. By this time the chicken should be cooked. To serve, sprinkle over some of the reduced sauce and chopped parsley.
Scrub potatoes and cut each one into 8 lengthwise wedges. Place on a piece of heavy duty foil and sprinkle with butter, then seal foil tightly to form a packet. Place on grill over medium high heat, close lid and cook until tender, turning once (about 12 to 15 minutes per side). Note: If you prefer a potato with a crisp edge, place directly on grill for 1 to 2 minutes a side at this point (after removing from foil). Sprinkle with salt and pepper.
Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes). Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste. When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles. Turn into a serving dish and sprinkle with salt and pepper.
Mix butter, sugar, buttermilk, vanilla, and bananas together in a bowl then slowly add the dry ingredients into the mixture mixing in the walnuts last. Stir until well mixed but do not over mix it. Grease 2 loaf pans and pour in half the mixture into each pan. preheat over to 350 degrees and bake for 45 minutes. Cool and enjoy!
Preheat barbecue plate and barbecue grill to medium. Place each corncob on a piece of foil and season with pepper and wrap to enclose and put on barbecue plate and close barbecue lid and cook, turning once, for 20 minutes or until the corn is tender and then remove from the barbecue and set aside int he foil. Tube the seasoning over each side of fish fillets and then spray each side with cooking spry and put fish on barbecue grill and cook on each side for 2 to 2 1/2 minutes or until just cooked. GARDEN SALAD - meanwhile put the salad leaves, snow pea sprouts, tomato and avocado in a medium bowl. Put the lemon juice, vinegar and oil in a msall bowl and season with pepper and whisk well to combine - or alternatively put all into a screw top jar, secure lid and shake to mix well and pour dressing over salad and toss to combine. Divide the salad between plates and top with fish and sereve with the corncobs.
Wash,trim, and rinse asparagus and mushrooms. marinate in zip lock bag for 4-5 hours -- fire grill for approximately 10 minute. serve immediately. sprinkle with roasted sesame seeds before serving.
Preheat oven to 350 degrees F. Generously grease a 10- inch springform pan or a 9 by 13- inch rectangular pan. Dust with potato starch and line bottom with parchment paper, cut to fit. Warm eggs (still in shells - do not open) by placing in a bowl and covering with very hot water for 1-2 minutes (water should be hot but not so hot as to crack eggs open and cook them but hot enough to warm them up. Do not leave eggs in water longer than 1-2 minutes). This is the most important step. Do not omit it. Heat mixing bowl by filling with very hot water and then dry completely. Meanwhile, sift together cake meal and potato starch. Place lemon juice and melted margarine in a small bowl together. Set these ingredients aside. Break warmed eggs into mixing bowl of an electric mixer along with sugar, vanilla sugar, salt, and citrus zest. Using whip attachment, beat on low speed just very briefly just to combine ingredients. Then increase to high speed for 12 minutes. Batter will be extremely voluminous. Pour batter into a very large mixing bowl. In a smaller bowl, stir together the potato starch/matzoh cake meal mixture, combining well. Then fold this mixture into egg batter, folding gently to combine but taking care not to deflate the mixture unduly (some deflation is impossible to avoid). Gently drizzle and fold in lemon juice and melted margarine or oil. Pour batter into prepared pan. Bake 30-35 minutes until cake is set in centre or until cake seems just firm when lightly touched. Cool well before removing. Note: This is not a high cake (anywhere from 1- 1/2 inches to 2- 1/2 inches high) but it is very flavorful and moist.
1. Preheat the oven to 500. 2. When purchasing a roast, purchase one rib per person if you're having "MEAT DAY". If your serving it with sides, you should probably have about 3/4 pound per person. Be sure to ask your guests how big they want their piece when you cut it. I don't usually serve it with the bone (it takes up too much room on the plate. 3. Prepare the Roast by inserting slivers of Garlic all around, oil, then rub lots of Salt, Pepper, and Blacken into the meat, lay the sliced onions on top after you have placed it on a rack in a baking dish. Insert a meat thermometer into the thickest part of the meat in such a way that you will be able to see it through the window in the door without having to open it. 4. Place the meat in the oven for 20 minutes then turn down to 275 deg., without opening the door. Cook an additional 1 3/4 hours or until the meat thermometer reads 110 - 120 degrees, 110 degrees will give you a rare roast, pictured, and 120 degrees will end up med rare. If you like well done meat, don't waste your money on a prime rib, purchase a chuck or a top round and make a pot roast out of it. Cooking time should not change because you have a larger piece of meat, because, although the meat will be longer, the diameter will usually remain about the same. This timing works good for a roast that is 6" - 7" in diameter. 5. This temperature (120 degrees) makes for a medium rare roast. Remember, don't cook it rare because it'll be quite tough. 6. Take the roast out of the oven and let it rest for 20-30 minutes loosely covered with alum. foil; this allows the roast to finish cooking and the juices to re-distribute. Don't worry about letting it rest too long because there isn't such a thing with Prime Rib (it's usually served at room temperature). Letting it rest, covered, lets it finish cooking. If you leave the thermometer in, you'll notice that it will actually go up about 10 degrees. If you wish to make gravy (sauce), you can set the meat on a separate platter, cover with aluminum foil, and use the pan drippings for the base of a sauce. 7. If you don't have a rack to place the meat on, you can use rough cut carrots and onions. Make sure you spray some Pam on the pan prior to putting the vegetables inches Later, you can place these vegetables into the pot you're making the gravy in, and grind them up with an immersion blender to become part of the gravy / sauce.
For the polenta: Bring water to a boil in a heavy-bottomed saucepan over medium-high heat. Once boiling, add 1 1/2 teaspoons salt and pour the polenta into the water in a very slow stream from a measuring cup, while stirring in a circular motion with a wooden spoon. Make sure to scrape the bottom and corners of the pot well. Reduce the heat to the lowest setting and cover. Vigorously stir the polenta once every 5 minutes, making sure to scrape clean the bottom and corners of the pot. Continue cooking until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the Parmesan and butter and season with salt and pepper to taste. For the tomatoes and mozzarella: During the final 5 minute of cooking the polenta, heat the oil, garlic, pepper flakes and sugar in a nonstick skillet over medium-high heat until fragrant and sizzling (about 1 min.). Stir in the tomatoes and cook until they just begin to wilt, about 1 min.; season with salt and pepper to taste and set skillet off the heat. Spoon the polenta into the individual serving bowls and top with the mozzarella. Spoon the tomato mixture with any accumulated juices over the top of the served polenta, and sprinkle with basil before serving.
In small bowl, mix yogurt, rum extract and 3 tablespoons of the coconut and pineapple. Stir and serve or cover and store in refrigerator until serving time. Sprinkle dip with remaining 1 tablespoon toasted coconut. To serve, arrange fruit on a platter with dip in the middle.
Preheat oven to 400°. FRUIT MIXTURE: Combine sugar, flour, lemon rind, and cinnamon. Stir in apples, strawberries, and lemon juice. Spread evenly in 13x9-inch baking dish. Bake for 10 minutes. TOPPING: Mix together flour, sugar, baking powder, baking soda, and salt. Cut in butter until crumbly. With fork, stir in buttermilk until soft dough forms. Drop by spoonfuls onto fruit mixture. Return to oven. Bake 35 to 40 minutes more, until top is golden.
In a large bowl, combine pork and beans, corn, kidney beans, and chili; set aside. In a large skillet, fry bacon until crisp. Remove from pan and drain on paper towels. When bacon is cool, crumble into small pieces. Set aside. Saute onion and green pepper in bacon drippings. Add onion mixture and crumbled bacon to bean mixture. Stir in ketchup and Worcestershire. Pour mixture into a sprayed 4-quart casserole dish; cover. Bake at 350°F, 50-60 minutes.
Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups in muffin pan; place muffin pan on baking sheet. In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt. Stir in the brown sugar, making sure there are no lumps. In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined. Pour the liquid mixture over the dry ingredients and, with a whisk, gently but quickly stir to blend; don't worry about being thorough-a few lumps are better than overmixing the batter. Divide the batter evenly among the muffin cups. Bake for about 20 minutes, or until a pick comes out clean. Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Melt butter in bottom of 9 x 13 pan. Sprinkle brown sugar over butter, then cinnamon over brown sugar. Place as many pieces of bread in the pan as possible. Mix together eggs, salt, and milk. Beat well. Pour mixture over bread, cover and refrigerate overnight. Pre-heat oven to 350, cook for 25 minutes, then flip french toast over and cook for an additional 20 minutes.
Place baking rack in center of oven and preheat to 350°F. Line cupcake pans with liners and spray top of pan with cooking spray. Place cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl. Blend with mixer on low for 30 seconds. Scrape down sides of bowl and increase to medium for 1-1/2 to 2 minutes. Spoon 1/3 cup of batter into each liner (about 3/4 full). Place pan(s) in oven on middle rack. Bake cupcakes till they are golden brown, (about 18 to 22 minutes). Cool on wire racks for 5 minutes. Slowly and carefully turn pan on it's side and remove cupcakes. Cool 15 minutes and frost with Cinnamon Cream Cheese Frosting (Recipe #166183) (or buy some cream cheese frosting, add cinnamon to taste, ice cupcakes and sprinkle tops with cinnamon sugar).
Heat the oven to 400°F Place the tomatoes, cut side up, in a roasting dish and drizzle with the vinegar, oregano and some salt and pepper. Roast for 1 hour until soft. Heat the oil in a saucepan, then cook the onion for 5 mins until soft. Add the garlic and cook for 1 min more. When the tomatoes are ready, tip into the pan with the broth. Simmer for 5 mins, the add the mascarpone. Remove from the heat and blitz with a hand blender until smooth. Meanwhile cook the pasta following pack instructions, drain and set aside in a colander. Heat the broiler to high. Season the sauce and stir in the basil and pasta. Mix and then tip into an oven proof dish and cover with the cover with the cheese. Broil for a few mins until golden and bubbling. Serve.
Combine all ingredients. Tip: When using on ham, bake ham at 400 degrees, cooking approximately 10 minutes per pound. Add the glaze during the last 30 minutes. You can also add the ham dripping (extended with chicken stock if necessary) to the remainder of the glaze in a sauce pan and bring to a boil for a great sauce!
In a colander over a sink, combine eggplant an 2 tablespoons of kosher salt. Toss to ensure eggplant is well coated and set aside for 30 to 60 minutes. Meanwhile, preheat oven to 400°F (200°C). Rinse the eggplant well under cold water and drain. Pat dry with a paper towel. Brush the eggplant with one tablespoon of the olive oil and place it on a baking sheet. Bake the eggplant until soft an fragrant, about 20 minutes. Transfer to slow cooker stoneware. In a skillet, heat the remaining tablespoon of olive oil over medium heat for 30 seconds. Add the ground beef and onions and cook, stirring and breaking up with a spoon, until beef is no longer pink, about 10 minutes. Add garlic, oregano, cinnamon, 1/2 teaspoon of salt, and peppercorns, and cook, stirring for 1 minute. Add tomato paste and red wine and stir well. Transfer to slow cooker stoneware. Stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until mixture is bubbly and eggplant is tender. Stir in parsley and serve. Pass the Parmesan at the table.
Create filling and toppings first. BLINTZ: Combine ricotta and sweetener. Cover and place in fridge. TOPPING: Combine sour cream and sweetener. Cover and place in fridge. FRUIT: Wash strawberries, remove stems and slice. Cover and place in fridge. CREPES: Combine all crepe ingredients with a whisk until smooth. Heat a lightly greased 6-8 inch skillet over medium-high heat. Remove from heat. Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds. Slide finished crepes onto paper towels. Spoon equal amount filling down center of each crepe. Fold in ends, then sides, roll. Top with fresh strawberries, drizzle with sour cream topping. Bon appetite!
Cook grits in boiling water according to package directions. Stir in remaining ingredients except cornflakes and melted butter; mix well. Pour into greased 9 x 13 inch baking dish. Combine cornflakes and butter; sprinkle over casserole. Top with additional paprika. if desired. Bake at 250 degrees 1 1/2 -2 hours, or until set. Note: Casserole can be prepared a day ahead, covered and refrigerated. Additional baking time may be needed.
Combine 1 cup flour, 5 tsp sugar and 1 tsp salt in medium mixing bowl. Proof yeast by emptying package into 1/4 cup warm water and 1 tsp sugar. Wait ten minutes. If yeast doubles in size, it is good. (Family tip: sing a happy song to it while it rises.). Mix 1 cup of warm water and 1 TBSP olive oil. Add to dry mixture, along with proofed yeast. Mix well. Stir in flax seeds and enough flour to make a soft dough. Knead on lightly-floured surface, adding flour as needed, until smooth and no longer sticky (about 4 minutes). Put in bowl greased with olive oil, cover top of bowl loosely with plastic wrap, and leave in a warm place for 45 minutes to an hour to rise (until it doubles in size). I leave it on the counter beside the oven and preheat it to 475 - the warm oven helps the rising and it takes a while for the oven to heat to 475 anyhow. After it has risen, punch it down and knead about five times. Break into 8 pieces (or up to 12, depending on how big your batch is) and shape into pretzels. let rise 5 minutes more in pan, covered (I use the same plastic wrap). Bake 15 -17 minutes at 475, until golden brown. Let them cool a bit, and eat!
De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain. Soak the rice in boiling water for 15 minutes. Drain and rinse it in. cold water; drain very well. Sautee the rice in hot oil for a minute or so. Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened. Add the broth, cilantro, lime juice, and salt (to taste). When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.
Put the saffron threads and water in a small bowl and let infuse for a few minutes. Meanwhile, heat the oil in a skillet and cook the onion and zucchini over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, cayenne pepper, and saffron and it's soaking liquid and cook, stirring constantly, for 1 minute. Add the tomato wedges, chickpeas, and artichokes and cook, stirring, for an additional 2 minutes. Add the rice and cook, stirring constantly, for 1 minute, or until the rice is glossy and coated. Pour in most of the hot stock and bring to a boil, then let simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Add the green beans and season. Shake the pan and cook for 10-15 minutes, or until the rice grains are cooked. If the liquid is absorbed too quickly, pour in a little more hot stock, then shake the pan to spread the liquid through the paella. When all the liquid has been absorbed and you detect a faint toasty aroma coming form the rice, remove from the heat immediately to prevent burning. Cover the pan with a clean dish towel or foil and let stand for 5 minutes. Serve direct from the pan with the lemon wedges to squeeze over the rice.
In skillet brown meat in hot oil. Drain off fat. Place onion rings, green pepper and garlic in crockery cooker. Place meat atop; sprinkle with salt and 1/8 teaspoon pepper. Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix. Cover; cook on low-heat setting for 8-10 hours. Turn cooker to high-heat setting. Blend 1/4 cup cold water slowly into cornstarch; stir into stew. Cover and cook till thickened and bubbly, stirring occasionally. Serve over hot rice.
Set up pot for pasta and cook as directed. Chop sun dried tomatoes with oil in mini chopper until finely chopped. Cut up fully cooked chicken sausage. Empty sun dried tomatoes into skillet with cut up chicken and cook together until chicken is browned (remember its already cooked, just browning it - about 2 minutes) transfer to a separate dish. Cut up artichokes and put into same pan as sun dried tomatoes were cooked in with minced garlic and 1 tablespoon of olive oil, cook about 2 minutes. Add chicken broth, white wine, basil, parsley, salt and pepper and cook for about 2-5 minutes. Add chicken and sun dried tomatoes to mixture and simmer about 2 minutes. Drain pasta (do not rinse) pour mixture over pasta and serve immediately. Garnish with grated cheese.
Sift the flour, salt and baking powder into a medium sized bowl. Stir in the olive oil and garlic then add the water or milk to make a dough. Knead gently on floured board. Roll into round shape and pat onto an ungreased 8" round flat pizza dish, baking tray or put into a pie pan. Poke holes all over with your fingers. Drizzle with a little olive oil and some grated parmesan cheese and bake for 12-15 minutes in a 400F/200C oven. Serve with chopped black olives in the indentations and olive oil and balsamic vinegar to dip.
Set oven to 375 degrees F. Grease a baking sheet. Roll out the thawed bread dough into a rectangle then cover with a clean tea towel and allow to sit for about 15 minutes. Brush the top of the dough with olive oil, then sprinkle with black pepper and Italian seasoning, then sprinkle the chopped pepperoni over the top. Sprinkle the mozzarella cheese over the pepperoni then top with Parmesan cheese. Roll up the dough in jelly-roll fashion, then pinch the long seam and the two ends tightly to seal completely. Brush the outside of the dough with olive oil. Place seam-side down onto baking pan then sprinkle a small amount of kosher salt over the top. Bake for about 35 minutes or until golden brown.
Combine enough water to cover the potatoes (about 6 cups) with 2 teaspoons salt and vinegar in a large pot. Bring to a simmer over high heat, then reduce the heat and add the potato slices. Cook just below a simmer for 30 to 35 minutes, until potatoes are tender when a fork is pressed into a slice. Drain and run cold water over the potato slices to cool them. Let them stand in water in the pot and add some ice. (You want to make sure that the potatoes are cool through before you mash them. This will help prevent gluey potatoes.). Drain well. Mash with an old-fashioned potato masher or large fork or run them through a ricer (don't use the food processor). When you have mashed fairly well, slowly stir in the cream. Stir the remaining 2 teaspoons salt and the pepper into the half-and-half, then stir into the potatoes until they are a little moister than you want the final dish to be. Taste; if necessary, add salt and pepper. Spoon potatoes into a large casserole (about 2 quarts) and cover with foil. Refrigerate overnight or hold at room temperature for up to 2 hours. Preheat the oven to 325 degrees. Heat potatoes in the covered casserole for 40 minutes, then uncover and serve. Potatoes will stay hot for the entire meal.
Cover the bottom of a 11 by 7 pan with graham crackers. Cover these with half of the lemon filling. Cover filling with half of the whipped topping. Repeat layers one more time. Cover pan and put into the frig until time to serve. I use a glass pan because the layers look so pretty.
To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt. Slowly stir in the half-and-half until smooth. Bring to a boil over medium-high heat, stirring constantly. Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes. Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them. Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes. Do not let boil. Remove pan from heat and stir in butter and vanilla until smooth. Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface and cool on a wire rack. When cool, gently fold in the coconut. Chill for 1 hour. Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high. Assemble pie: Pour the cooled custard into the prebaked crust. Mound the whipped cream over the filling and sprinkle with the coconut and nuts. Chill for 2 hours before serving.
In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper. Divide mixture evenly among 10 slices of bread, top each with remaining bread slices and cut off crusts with a serrated edge knife. Cut each sandwich diagonally to create two triangles. Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.