HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste. Salt & pepper the chicken breast coat them in the flour or bread crumbs. Heat oil in frying pan or dutch oven and saute chicken to a golden brown. Remove, drain and place in a casserole. Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute. Add tomatoes and simmer until the pan is deglazed. Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.). During the last 5 minutes of cooking add the currants. Serve over steamed rice garnished with toasted slivered almonds.
Place a large covered pot of water on the stove; bring to a boil; salt water and cook spaghetti to al dente. While the pasta is cooking, trim the tough green tops and the roots from the leek; halve the leek lengthwise and dice it thin. Place leeks in a colander and rinse them vigorously to release any grit; drain leeks well. Heat olive oil in a large, deep skillet over med-high heat; add in the garlic; cook for 1 minute. Add in the leeks and shiitakes; cook 3-4 minutes until tender. Add in the stock; increase heat a little and bring it up to a bubble. Once the stock bubbles, add in the zest and shrimp; cook 2 minutes, then add the asparagus and peas to the pan; cook 2 minutes. Melt the butter into the sauce; add the drained pasta to the pan; toss to combine the shrimp and vegetables with the pasta. Season with a little pepper and more salt if needed; garnish with cheese and parsley.
Preheat oven to 350 degrees Fahrenheit. Season chicken with 1/4 teaspoon salt and pepper. Cook bacon in dutch oven until crisp; remove from pan; retain drippings in pan. Cook chicken pieces in drippings, 2 minutes each side until lightly browned. Remove from pan and set aside. Add onion and remaining 1/4 teaspoon salt to pan; cook 5 minutes until onions are softened. Stir in bacon, spinach, rosemary, tomatoes, and beans; remove from heat. Arrange chicken on top of spinach mixture; bake uncovered for 40 minutes. To serve, spoon spinach mixture onto a plate; top with chicken.
Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally, until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.). When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender. Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut into wedges and serve hot, warm or at room temperature.
Preheat oven to 375°F. In large bowl, combine cake mix, oats pecans and butter. Mix well until entire mixture clumps. Press half of this mixture evenly into bottom of a greased 9x13-inch baking pan. Spread apricot jam evenly over surface, and sprinkle remaining half of mixture evenly over jam. Bake 20 minutes, or until well-browned on top.
Mix first 7 ingredients together and store in an air-tight container for future use. When ready to cook, mix one cup of grain mixture with 3 cups of water. Cook on low overnight in a crock pot OR bake, covered, overnight in a 200 degree oven.
1. Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done. 2. Melt the butter in a saucepan over medium heat. Add the camembert, parmesan, brie and goat cheese, and stir over low heat until the cheese melts. 3. Add single cream and sage and stir well. Cook for another 10-15 minutes on a very low heat until the sauce thickens. Season with salt and pepper. 4. Add the cheese mixture to the pasta and toss to combine. Enjoy!
Start by boiling about 8 pints or 4 liters of Water in a pot. Peel the Potatoes, the Carrot, and the Onion. Throw away the peelings. Cut the Onion in half, saving the other half for anything else. Slice the Carrot in centimeter strips, then cut each strip in half. Cut each Potato into eigths, then cut each strip in half. Dice the Onion VERY fine. I do this by hand, but a food processor works. Add all of the sliced and diced materials to the boiling water. After about 3 minutes, reduce heat to medium. Add the Salt, Pepper, Corn Oil, Butter, and Rum. Stir for a minute. Add the three cans of Starkist Tuna, juice and all. Add the Flour and stir until it blends. Allow mixture to boil for another 10 minutes, stirring once a minute or so. Reduce heat to low. Add any additional salt or pepper to taste. Garlic powder at this stage is not unheard of. Stir well after adding any more dry goods. The onions should have dissolved into the stew at this point, and only the most hardy chunks of potato will have survived the process. Allow stew to reach desired thickness. This may take some time. Stir on low heat once in a while. Remember, potato based stews WILL thicken somewhat after cooling. When desired thickness is reached, remove from heat. Serve with flat bread, wheat bread, in a bread bowl, as a side dish, or over a chowder-friendly base. Crackers optional.
Put chicken in crockpot and add garlic, tarragon and white wine. Mince lemon rind and add to crock pot. Cook on low 5-6 hrs or high 2-3 depending on the thickness of your breasts. shred the chicken. microwave the cream cheese until it's soften. add cream cheese to soup mix well add to shredded chicken in crock pot. Cook pasta to desired doneness and toss with sauce.
Preheat the oven to 375°F/190°C/Gas Mark 5. Using a food processor or high-speed blender, process all ingredients to a smooth puree. Divide the mixture into 4 equal portions and form each into a patty. If the mixture is too wet, add more breadcrumbs. Transfer the patties to a baking sheet and bake for 35 minutes, until well cooked. Split the burger buns. Make a bed of salad leaves and tomato slices on the bottom half of each bun, then place a burger on top. Top the burger with your favorite sauces and cover with the top of the bun. Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.
In a 3-quart saucepan, combine sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Continue cooking without stirring, till candy thermometer reaches hard crack stage (300 F.). Meanwhile, in 13x9x2-inch baking dish, combine nuts and cherries. Heat in 350 oven for 10 minutes; keep warm. When syrup reaches 300 F. stir in nuts, cherries, butter and vanilla until butter melts. Immediately pour onto buttered jellyroll pan. Spread quickly, with wooden spoon. Place pan on cooling rack. Let stand about 1-1/2 hours. Loosen and break into pieces.
Place tea bag into a saucepan. Pour boiling water over tea bag; cover and let steep for 5 minutes. Remove tea bag. Add in marmalade, sugar, and lemon; stir to combine. Strain mixture if you want or serve as is.
In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper. Bring to a boil, reduce heat and simmer for 90 minutes, stirring often. Puree until smooth in a food processor or hand held blender. If using a food processor return to pan and whisk in cream. Adjust seasonings and reheat or chill and serve cold.
Drain salmon, and set aside.Reserve 2 tbls of juice. In medium mixing bowl, mix salmon, egg and onion till sticky. Stir in flour and baking powder to reserved salmon juice.and then add all the ingredients together -- Add enough bread crubs to form into small patties.and fry in hot grease till golden brown.
For the Sauce: Combine the tomatillos, serrano chilies, cilantro, and lime juice in the blender and puree until very smooth. Season with salt and pepper and keep chilled until ready to serve. (Do not hold longer than two hours). For the Corn: Husk the corn and shave the kernels off the cob. Place the cream in a pot, cooking down to reduce by 1/2. Roast the poblanos under a broiler and place in a bowl to steam, covered, ten minutes. When the chilies are cool to handle, peel, seed, and roughly chop. Combine the corn, poblanos, and cream and set aside. Keep warm until ready to serve. When Ready to Serve: Saute Alaska salmon until desired doneness, about four minutes on each side. Place about two ounces of the tomatillo sauce in the center of a serving plate. Ladle some of the warm corn mixture in the center and place the salmon fillets on top. Serve with slices of grilled zucchini.
Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside. Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl. Add the beaten egg and mix to combine. Add the pork and mix to combine. Fill a small bowl with water and lightly flour a parchment-lined baking sheet. Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper. Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal. Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest. Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid. Continue with the remaining dumplings. Serve with the dipping sauce. You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 - 2 minutes longer.
Roll out bottom pie pastry; place into a 9 1/2 inch deep dish pie pan; scuplt/flute edge into a upstanding ridge. Place pie shell in freezer for about 15 minutes; also place remaining unrolled pastry in the freezer. Preheat oven to 400°. In a big bowl, combine the berries, rhubarb, sugar, and lemon juice; toss gently to mix. Add in flour; toss gently again. Turn the filling into the chilled pie shell, smoothing the top of the fruit with a spoon. Dot the top of the filling with the butter. Using the large holes of a box grater, grate the other half of the pastry directly over the fruit, as if it were a block of cheese. Using a fork, gently move the gratings here and there for an even covering. Sprinkle the coarse sugar over the top. Put the pie on the center oven rack; bake for 30 minutes. Decrease oven temp to 375° and rotate pie 180°; also slide a foil-lined baking sheet onto the rack below to catch any spills. Continue baking 25-30 minutes, until the top is golden brown and the juices bubble thickly around the edge (**tent with foil if pie crust starts to become too brown). Transfer pie to a wire rack; let cool at least 2 hours before serving. *Don't stress about making the top of the pastry nice and even; if it is a little clumpy, that is fine; the pastry tends to settle in the heat of the oven, leaving a cobbler-like finish.
In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in extracts. Combine the flour, cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream. Beat just until combined, do not over mix. Stir in chocolate chips. Pour into a well greased and floured 10 inch tube pan. Bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean. Cool for ten minutes before removing from pan to a wire rack to cool completely. Run a metal spatula or butter knife around sides of pan to loosen cake first. Combine the chocolate chips, cream and butter in a saucepan. Cook; stir constantly over low heat until smooth. Cool slightly. Gradually whisk in confectioners sugar. Stir in extract. Drizzle over cake and sprinkle with almonds.
Mix vodkas, vermouth, and olive juice with ice into cocktail shaker and blend for 15 seconds. Strain into a chilled cocktail glass. Garnish with jalapeno stuffed olive. Note: I've been unable to locate peppar voda lately so have been using Recipe #272674 to make my own. Instead of habenero chili's I've used jalapenos.
Bring 2-1/2 cups water and 1 tsp salt to boil in medium saucepan. Add rice and bring to boil. Reduce heat, cover and simmer until rice is just tender, about 45 minutes. Drain. Return rice to pan. Heat oil in large saucepan over medium heat. Add cloves, onion, carrot, celery and garlic; saute until beginning to brown, about 10 minutes. Add pancetta and saute until crisp, about 5 minutes. Add lentils; stir 1 minute. Add 1-3/4 cups water, 1/2 tsp salt, and bay leaf; bring to boil. Reduce heat, cover and simmer until lentils are tender, about 35 minutes. Remove from heat (some liquid may remain in pan). Discard cloves and bay leaf. Stir rice into lentil mixture (can be made 1 day ahead, cover and chill). Simmer rice-lentil mixture uncovered over medium heat until heated through and liquid is absorbed, about 6 minutes (if made the day ahead of time, you may need to add more water or chicken stock). Stir in parsley. Season to taste with salt and pepper. Note: Leftovers can be made into soup for the next day. Just add some chicken stock, milk or cream to the rice-lentil mixture.
Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish. Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula. Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.
If sausage comes in casing, remove casing and break up sausage. In 4 quart saucepan or Dutch oven, brown sausage, onions and garlic and drain. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer 15 minutes, stirring occasionally. Serve over hot cooked pasta. Makes 9 cups.
For each cluster of grapes, use 1/2 teaspoon of olive oil. In a mixing bowl, toss grapes gently with olive oil. Grill on a medium-high covered grill for 3-4 minutes.
Preheat the oven to 400 degrees F & set a rack in the middle of the oven, before lining 2 baking sheets with parchment paper. In a small bowl, combine the cheeses, then drop the mixture by rounded teaspoonfuls onto the prepared baking sheets, leaving about an inch between them. Flatten each round with the back of a spoon, then sprinkle the top of each with a little of the chopped nuts & thyme. Bake, one sheet at a time, for 5 minutes, or until the crisps are bubbling & the edges are golden brown. Remove from the oven & let stand for several minutes before sliding the crisps off the paper with a spatula. Blot the crisps gently with paper towels & serve at room temperature.
In a small sauce pot place celeriac, add water to cover. In separate pot place potato with water to cover. Place half the onion in each pot and simmer until each is fork tender. Strain liquid and place all ingredients, including butter, in a food processor or blender. Puree until mash has a smooth consistency. Season with salt and pepper to taste.
In bowl, whisk together dressing and sun-dried tomatoes; reserve. Arrange arugula on platter. Top with rows of celery and tomatoes on one side and olives and artichoke hearts on the other. Fold slices of cheese and salami into quarters; arrange in center of salad. Drizzle salad with dressing.
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside. If chicken is not already cooked, cook the chicken by sauteing in butter or boiling in water. In a small pot of water, boil the red potato until almost tender and then cut into small cubes. In a large bowl, thoroughly combine all ingredients for the filling. Transfer to a baking dish. Cover with aluminum foil and place the baking dish onto the baking sheet. Bake for 1 hour. Remove from oven and discard the foil. The mixture should be bubbling. Gently stir mixture to evenly distribute the heat. Open can of biscuit dough and arrange over top of baking dish and mixture. Brush top of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 minutes, or until biscuits have risen and are golden brown.
Whisk everything together except the yogurt. When well blended whisk in the yogurt.
Cook the noodles in salted boiling water just until tender; drain, and rinse under cold water. Cut the beef into very thin slices. Mix together the garlic, salt, ginger, and five-spice powder, and add the mixture to the beef; mix. Heat the oil and saute the beef over high heat for 2 minutes. Mix together the soy sauce and broth, and add it to the beef; bring to a boil. Mix the cornstarch with the remaining 4 tsp water, stir into the beef and cook until smooth and thick. Add noodles, mix well and heat thoroughly. Add the green onions, and stir for another minute. Serve immediately.
Preheat oven to 350 degrees. Lightly grease an 9 inch square baking pan. In a large bowl beat together butter and brown sugar until creamy. Beat in the egg, mix throughly. Beat in the vanilla, mix thoroughly. Beat in the flour and salt until well combined. Press mixture into the prepared pan and bake for 25 minutes. Remove from the oven and while still hot spread with the raspberry jam. Sprinkle with coconut. Cool completely and cut into squares.
Preheat oven 400°F. Grease muffin tin. Sift dry ingredients into a large bowl. Stir in the eggnog, rum, butter, egg, and nutmeg. Spoon into 12 greased muffin cups. Bake 18- 20 minutes or until tester comes away clean. Cool completely, on a wire rack-- Serve--room temperature.
Brown the chicken. Cook the biscuits according to the directions on them. Add all the ingredients except for the biscuits and cheese. Add 1/2 C water. Stir until blended. Cover and simmer 15 minutes or until everything seems thick enough to your preferred taste. Remove from heat. Add the cheese and cover for 5 minutes or until the cheese is melted some. Stir. Serve on warm biscuits.
Preheat the oven to 350 degrees. In a large skillet over medium-high heat, saute the onions, bell pepper, and parsley in the oil until the onions are clear. Then add the garlic and saute another 5 minutes. Stir in the meat, making sure it mixes well with the vegetables, and cook until the meat is browned. Pour in the stock, taste for salt, then add the hot sauce and Worcestershire, and mix well. Stir in the rice, mix well, then pour into a small greased casserole dish and bake for 45 minutes.
Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often. Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally. Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper. Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.
FOR CUPCAKES: PREHEAT oven to 375° F. Paperline or grease 24 muffin cups. COMBINE flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 3/4 cup morsels. Spoon into prepared muffin cups, filling 3/4 full. BAKE for 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pans for 10 minutes on wire racks; remove to wire racks to cool completely. Frost; sprinkle with remaining morsels. FOR FROSTING: MICROWAVE 1 cup morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.
Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar. In a mixing bowl, combine all ingredients and mix thoroughly. Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F. Raise temperature to 325 degrees F and bake an additional 20 minutes.
Preheat the oven to 325°F. Mix the rice, ground almonds, and sugar. Thoroughly beat in the egg white, honey, and almond essence. Line a cookie sheet with waxed paper. Place teaspoons of the mixture well apart on the paper, and press a split almond on top of each. Bake in the oven for 15-20 minutes, until the cookies are light golden brown. Leave them to cool slightly on the cookie sheet, then lift them off the waxed paper. When cool, store in an airtight tin.
Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish. In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes. In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.
Note: Enough for a large turkey (approx 22 pounds). Combine all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 35-40 minutes or until mixture is reduce by approx half. Strain through a sieve and reserve. During the last 30 minutes of cooking poultry, brush the skin liberally with the glaze; reapply every 10 minutes or so until meat finishes cooking.
Preheat oven to 400 degrees. Boil unpeeled potatoes until tender when pierced with a fork, approximately 20 minutes. Drain and peel. Melt butter and add seasoning salt. Roll each potato in seasoned butter, then in crushed cornflakes. Place in glass baking dish. Bake 25 minutes.
Preheat oven to 200°F. Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess. Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding. Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side. Remove fish to a plate and keep warm in the oven; repeat with remaining fillets. Deglaze the pan with white wine; cook, stirring over high heat until reduced by about 1/3; stir in remaining butter and drained capers. Place fillets on individual serving plates and drizzle sauce around each fillet.
Cream butter and sugar; add eggs and beat till fluffy. Stir in sour cream. Add the flour, soda, cinnamon, salt, and cloves. Mix in the oats nuts, dates, raisins, and cherries. Drop from a teaspoon onto a lightly greased sheet about 2" apart. Top each cookie with a halved cherry. Bake in a 350 degree oven for 10-12 minutes.