HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the Chicken---. Preheat oven to 400°F. Mix the spices in a small bowl. In a separate bowl, melt butter and blend with the olive oil. Clean out the chicken and rinse completely. Put the wings up and back so that the tips of the wings are behind the neck cavity, as if the chicken is scratching it's back. Pat the chicken dry and place on a roasting pan, elevated on a roasting rack in the pan. Cut the top off the head of garlic and remove the excess skin. Place inside the chicken. Pour the oil and butter mixture over the chicken, coating well. Pour the rest in the roasting pan under the chicken on the rack. Rub the Spice mixture all over the chicken, inside and out. It's okay if there is a little spice left over, you don't have to over do it. These spices will blend with the drippings and flavor your gravy too! Place in oven. Baste the chicken completely every 25 minutes until chicken is done. I like to use the pop up timers but if you prefer, the internal temperature should reach 170°F at the thickest point in the thigh, not touching the bone. After the chicken is done, drain it out into the pan, let as much of the juices flow out as possible. Place the roasting pan on a burner on your stovetop and bring the juice to a simmer, scraping all the little brown bits off the bottom with a spatula. Pour in the 3/4 cup of water and bring back to a simmer, continue to stir and scrape the bits up. Meanwhile, blend your cornstarch, lemon juice and broth, making sure there aren't any lumps. Whisk the Cornstarch mixture into the drippings and water, continuing to simmer. Gravy will start to thicken if kept over medium to low heat, be sure you whisk constantly to prevent clumps and to keep the gravy blended. Feel free to add more or less cornstarch until the desired consistency is reached. When the thickness of the gravy meets your satisfaction, pour it into a bowl and season with salt and pepper to taste. You can strain the gravy if you'd like, but I prefer it with the little pieces of chicken.
Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops. Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley. Check the seasoning and spoon the filling into the apple cases. Place onto a baking tray. Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top. Brush with milk and egg wash and place onto the baking tray. Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened. Serve the apples alongside the pastry crouton with a crisp green salad.
Preheat the grill to medium-high. Put the pork in a bowl and pour over the chipotle sauce. Set aside to marinade while you make the coleslaw. For the coleslaw, put the cabbage, onion, radish, carrots, apple, lime juice, yoghurt, and two thirds of the sour cream and chive dip in a bowl. Mix well to combine, then season and stir in the coriander. Grill the pork steaks for 4-5 minutes each side, or until cooked through. Discard and leftover marinade. Shred the pork into small pieces. To serve, put a couple of spoonfuls of coleslaw on each tortilla and top with the pork, a spoonful of soured cream dip, and a fresh drizzle of chipotle chilli sauce.
Brown ground meat. When almost done browning, add bell peppers and onions. Brown until bell pepper is limp. Add bag of cole slaw mix and mix completely. Add enough bloody Mary mix to cover entire mixture until it is about an inch above. Add uncooked rice and mix thoroughly. Stir occasionally until rice is fluffy and cooked.
Preheat oven to 350°F. Toast oats for 5 minutes in a dry skillet over medium heat. Let cool. In a large bowl, combine dry ingredients (including oats) and whisk together until well combined. In a separate bowl, whisk together wet ingredients until well blended. Add wet mixture to dry ingredients and blend gently until well moistened. Add any of the suggested additions now (see Step 8). Mixture should be moist but not too wet. If it seems too dry and crumbly, add a little more applesauce (by the spoonful). Line a 9in x 13in pan with parchment paper and press mixture into pan. Bake at 350°F for 30 minutes. Cut into bars while warm, but let cool completely before removing from pan. Suggested additions (add up to 2 cups of any of the following): chocolate chips, raisins (soaked in hot water for 10 minutes then drained), unsweetened shredded coconut, sunflower seeds (unsalted), pumpkin seeds (unsalted), dried fruit (like chopped apricots, cranberries), chopped toasted nuts.
Heat oven to 425°F. Prepare pie crust as directed on package for two crust pie using 9-inch pie pan. Spray 12 inch skillet with nonstick cooking spray, heat over medium-high heat until hot, Add chicken; sprinkle with seasoned salt and pepper, cook until no longer pink, stirring occasionally, Add soup; mix well, Add broccoli; stir gently to mix, bring to a boil, stirring occasionally. If necessary break up any large pieces of broccoli with spoon. Stir in cheese, mayonnaise and mustard. Spoon mixture into crust lined pan, top pie with second crust; seal edges and flute. Bake at 425°F for 25 to 35 minutes or until crust is deep golden brown, cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning, let stand 10 minutes before serving.
Place prepared chicken in a bowl and toss with 1.5 tablespoons soy sauce. Set aside. Combine 'pad Thai sauce' ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. Set aside. Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles. They will finish cooking later). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside. Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, galangal/ginger, and half of green onion (or just the white parts), reserving remaining for later. Stir-fry 1 minute to release the fragrance. Add chicken and stir-fry 3-4 minutes, or until cooked. If pan becomes dry, add 1-2 tablespoons of the pad Thai sauce, just enough to keep ingredients frying nicely. Push ingredients aside and crack egg into center of pan. Stir quickly to scramble, then combine with other ingredients. Add prepared noodles plus 3-4 tablespoons of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts (you want them to stay crispy). Remove from heat and taste-test, adding more fish sauce until desired taste is achieved (I usually end up adding 1-2 tablespoons fish sauce, but I like mine on the salty side). Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whole like it extra spicy, serve with Thai chili sauce on the side, and ENJOY! *Note about Tamarind: Although today we associate pad Thai sauce with tamarind, in this authentic southern-Thai recipe, the sourness comes from a combination of rice vinegar and lime juice instead. Traditionally (several hundred years ago), pad Thai was made in just this way - without tamarind - and versions of this original formula can still be found in various regions of Thailand. This particular recipe was taught to me by a local Thai chef in south-western Phuket, Thailand. *Use wheat-free soy sauce for gluten-free diets.
Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy. Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed. Add more water/broth if necessary (for both methods) Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving.
Cook the rice according to package directions, omitting fat; keep warm. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through pork) in a large zip-top plastic bag. Seal and shake to coat. Heat 2 teaspoons oil in a large heavy skillet. Add half of pork; cook 4 minutes on each side or until done. Remove pork from pan. Repeat procedure with 2 teaspoons oil and remaining pork. Add the vinegar to skillet, stirring to loosen browned bits. Add onion and remaining ingredients, and simmer 8 minutes or until tender. Return pork to pan; cover and cook 5 minutes or until mixture is thoroughly heated. Discard bay leaves. Serve over rice. Nutritional Information.
Heat the olive oil and butter together in a large pan. Meanwhile, put the stock in a saucepan and bring to a gentle simmer. Add the onion and garlic to the pan and cook until golden. Add the rice and continue to cook for another 2 minutes, stirring. Ladle a little stock into the pan, stir well and when absorbed, continue until all the stock has been added. Add the peas and artichokes. After 20 minutes, test the rice. It should be a little firm to the bite but not chalky. If you need to add more liquid, use hot water. Tear the basil leaves and add with the goat cheese, stir through and season.
Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 2 tablespoons soybean oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 2-4 hours. Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled. Coat a very hot saute pan lightly with soybean or vegetable oil. Lay the chicken around the saute pan being careful not to lay too many on top of each other. Sear the chicken until crispy and golden brown, about 2 1/2 minutes. Once chicken is brown, toss gently in pan and sear another 2 1/2 minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from. Add 1/2 of the citrus soy mixture to the saute pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate. Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy! *Fun fact: this recipe can also be done with baby shrimps, fish or beef.
Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bowl and blend to a paste. Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal. Heat oil in wok, deep fryer or electric skillet to 375 degrees. Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with Chinese mustard and/or red sauce for dipping.
In a large bowl, mix all the meatloaf ingredients together. Form mixture into 6 patties, each 1 inch thick. Lightly oil the grill or a skillet over med-high heat; cook the burgers 6-8 minutes per side for medium or to desired degree of doneness. While the burgers are cooking, make the tomato sauce; mix together all the tomato sauce ingredients together in a small bowl. Serve up burgers: sandwich the patties between toasted white bread or thick-slice country bread after you have spread a little Tangy Tomato Sauce on the patties.
Bring a pot of water to boil. Add the tomatillos, jalapenos, onion and garlic. Simmer for 15 minutes, until the tomatillos are soft. Drain, cool slightly and put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in 1/4 cup of water and process to a coarse puree, season with salt. You should have about 2 cups of this salsa verde. Put to one side. Make a roux by melting the butter over med-low heat in a thick bottomed saucepan. Sprinkle in the flour, stirring constantly to prevent lumps. Cook for 2 minutes, then gradually whisk in the chicken stock and simmer for 5 minutes to thicken. Fold in 2 cups of the shredded Jack cheese, and mix until melted into the sauce. Stir in the prepared salsa verde until incorporated and remove from the heat. Make the salsa by combining the cherry tomatoes, onions, jalapeno, cilantro and lime juice in a bowl; season with salt and pepper, tossing to combine. To build these awesome nachos: Preheat oven to 350°. Get a large oven proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining jack cheese. Make 3 or 4 layers of the nachos. Bake until they are all hot and gooey, about 5 to 10 minutes. Spoon the salsa over the top of the nachos, and serve with sour cream and guacamole.
Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits. Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs. Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat. Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas. Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal. To reheat - microwave 2 minutes at 50% power.
Prepare pie crust as directed. Use pastry weights or beans and bake in a 350 degree oven until golden, approx 10 minutes. Set aside to cool. Place cheese in bottom of pie pan. Top with tomatoes, broccoli and garlic. Whisk eggs with water until well combined. Add milk, Herbes de Provence, salt, pepper and parsley and mix well. Pour egg mixture over vegetables and cheese. Bake in a 350 degree oven for 30-35 minutes. Let cool at least 10 minutes before serving.
measure ingredients into bread machine in order listed, making sure that the yeast does not have contact with the salt. Use the dough cycle. Mine takes 1 hour and 20 minutes. Preheat oven to 500. If using pizza stone, oven temperature should be at 450. Spread finished dough into lightly oiled pizza pan or divide into 2 small deep dish pans. Finish pizza desired. Bake until crust is lightly browned and cheese is melted 15-20 minutes.
In small saucepan, combine the coffee, milk, honey, cinnamon and nutmeg. Cook and stir until heated through (do not boil). Remove from the heat; stir in vanilla. Pour into cups or mugs; serve immediately.
Soak sugar in 1/2 litre of the water used. Set aside. Soak remaining ingredients in 2 cups of remaining water. Set aside. Allow all soaked items to stand for at least 2 hours. Grind all soaked ingredients to a very fine paste. (not sugar) in a processor or blender. Place a double layer of cheesecloth or a coffee filter over/in a strainer and set over a large container/pitcher. Press through muslin with the back of a spoon, extracting as much liquid as possible. Add remaining water, a little at a time to extract more of the nut liquid. Pour back some of the extract and press, repress. Do this a number of times to extract as much flavour out of the nut paste as possible. Mix well. Chill for atleast 2 hours before serving. You may need to give the drink a stir before pouring. To serve, sprinkle some rose petals over each serving (optional). Note: Do not discard the nut paste - it is excellent used in making korma-type curries.
Butter a 13" x 9" baking pan. Combine sugar, butter and honey in a small saucepan. Bring to a boil over medium heat, stirring to melt sugar well. Add whiskey. Boil for one minute, stirring constantly. Remove from heat and stir in pecans. Pour into baking pan and set aside. Roll dough into a 12" x 16" rectangle and brush with melted butter. Combine sugar and spices in small bowl and sprinkle over dough. Roll dough from long side, pressing to seal edges. Cut into 8 slices and place cut side down in baking pan. Cover with plastic wrap and place in unheated oven with pan/bowl of hot water below (or other warm place) and allow to rise until doubled, about 1 hour. Remove plastic wrap. Preheat oven to 350 degrees and bake for about 25-30 minutes until buns are golden and syrup is bubbly. Cool in pan for 5 minutes and invert onto foil covered baking sheet or serving platter. Serve warm.
Combine the prunes and water in a large saucepan. Place the spices and lemon rind in a piece of cheesecloth, tie tightly and drop into the saucepan. Cover the pan, bring to a boil over high heat, then lower heat and simmer for 10 minutes. Remove pan from heat, and stir in the brown sugar and lemon juice. Let cool, then store in a glass jar in refrigerator overnight. Remove spice bag just before serving.
For sauce, in a small bowl stir together yogurt and cucumber. Cover and refrigerate until ready to serve. In a medium bowl, combine onion, jalapeno, mint, cumin, garlic and salt. Add the ground beef and mix well. For mix into 3/4 inch thick patties. Grill patties over medium heat, for 14 to 18 minutes, turning once. Serve sauce over patties.
Zest orange and rough chop meat discard pith, place it and all the ingredients except one cup of cranberries in a heavy bottom pot over low flame. Stir to release juices it will be thick. Stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time. At this time remove the vanilla bean. Using the immersion blender to puree some of the fruit leaving some chucks. Then add the other cup of cranberries. When it hits a rolling boil for 15 minutes all the time stirring. Pour into sterile jars leaving 1/2 inch head space and process 10 minutes. turn flame off and remove lid. Time 5 more minutes. Remove jars holding upright. Cool in draft free spot overnight. Label and use with in 1 year if unopened. Opened store in refrigerator.
Wash dove breasts. Place jalepeno slice on top of meat. Wrap a slice of bacon around meat/jalepeno and insert toothpick to hold in place. Grill doves on low heat with aluminum foil over grate so they don't burn for about 20 minutes turning half way. Remove aluminum foil and allow outside to brown or blacken to taste. Serve while warm.
Measure dry ingredients into mixing bowl. Add liquids and mix just until well blended. Drop by spoonfuls into greased muffin tins. Bake at350° for 15 minutes.
Place margarine in medium bowl. Blend almonds, salt, sugar, ginger and pepper in food processor until nuts are finely chopped; mix into margarine. Whisk in eggs and ginger ale; stir in matzo meal. Cover and chill 1 day. Bring large pot of salted water to boil; add fresh ginger. Drop batter onto sheet of foil in 16 equal mounds. Using wet hands, shape mounds into smooth balls and drop into boiling water. Cover pot tightly. Reduce heat to medium. Cook matzo balls until very tender throughout, about 1 hour 15 minutes. Using slotted spoon, transfer matzo balls in single layer to 13 x 9 x 2-inch baking dish. *Can be made 2 days ahead. Cover and refrigerate. Rewarm by steaming for 20 minutes on vegetable steamer rack over boiling water.
Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes. Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside. Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans. (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
Pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast. Sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast. Place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes. Remove from oven and let stand for 10 minutes. While chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. Cut chicken into slices; serve bruschetta (tomato mix) over the slices. Any leftover bruschetta can be served with toasted or grilled French/Italian bread slices on another day for a great snack/appetizer!
Make fruit salsa first. In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat. Next make sauce: Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill. Both fruit salsa and sauce can be made ahead. Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning. Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute. Either on the stove top or BBQ, cook the fish until it flakes. Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa. Enjoy and eat quickly.
Butter a 9 x 9 x 2-inch pan. Layer 1 cup of the shredded wheat on the bottom of the pan. Cover with walnuts. Layer on the remaining shredded wheat. Pour the melted butter over it all. Bake at 350° until light brown (about 20 to 25 minutes). Cook the ingredients for syrup over medium heat until sugar melts. Simmer uncovered for 10 minutes. Pour syrup over hot browned mixture. Cover and allow to cool. Cut into squares. May be served with whipped cream on top.
Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces. Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color. For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Cut peaches in small pieces, leaving skins on. Squeeze juice from oranges & add to peaches. Grind oranges (both pulp & rind) in a food processor. Add to peaches. Measure the total amount of fruit and add an equal amount of sugar. Cook over "medium" heat until the mixture starts to thicken. This will probably take 1 - 1 1/2 hours. Stir in amaretto, cooking until jel stage (coats a spoon). Stir in the almonds. Pour into hot, sterlized jars & seal.