HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 teaspoon water in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes. In a small bowl, mix the cooked apple, cranberries, shallots, feta and a splash of the chicken stock and set aside. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.
1. Preheat oven at 350. Take out a 9x5x3 bread pan and grease it. 2. Add all ingredients into a large bowl. ( Add a dash more of milk for a moist bread.). 3. Blend ingredients until the mixture is creamy or for 30 seconds. 4. Pour mixture into bread pan and insert into the oven. 5. Cook for 70 minutes. 6. Use a toothpick to see if it is done.
Using a blender or magic bullet, place all the ingredients into the container and blend until all is combined and is thick. If you need more milk, add a little at a time. Remember this is not a smoothie, it's pudding. A very rich pudding. Pour into 6 individual dessert dishes, cover and place in fridge for about a half hour. Store in fridge but must be eaten within one day. Enjoy! Makes 6 petite but very rich tasting servings.
Adjust oven rack to center position and heat oven to 350°. Generously grease bottom and lightly grease sides of 10-inch springform pan and dust with flour. With electric mixer, mix flour, sugar, and salt in large mixing bowl until blended. Cut in butter until mixture resembles coarse crumbs. Remove 1 cup of crumbs to separate bowl. Mix baking powder and soda into mixture remaining in large mixing bowl. Add buttermilk, egg, and vanilla; mix well until batter is thick, smooth, fluffy, and frostinglike, 1 1/2- 2 minutes. Using a rubber spatula, scrape batter into prepared pan and smooth top. Add nuts, brown sugar, cinnamon and allspice to reserved crumbs; toss with a fork or your hands until blended. Sprinkle crumbs over batter, pressing lightly so that mixture adheres. Bake cake until center is firm and cake tester comes out clean, 50- 55 minutes. TIP: Do not insert a toothpick to test for doneness until center is firm when pan is shaken. Transfer cake to rack; remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.
Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand). Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk. Mix on low speed, then add half of the flour until it starts to come together, then add the shortening. When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated. At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator). After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2-inch thick. With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips. Now cut into diamond shapes by making diagonal cuts in the opposite direction. Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven). When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them. When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil). Remove to paper towel lined plates to drain. Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!). Best served with Cafe au Lait. Enjoy!
Combine apple juice, cider, cinnamon sticks and sugar in a large pot and bring to a boil on the stove. Simmer 15-20 minutes until all the sugar is dissolved. Remove from heat and let cool to room temperature. Remove cinnamon sticks. Stir in alcohol. Pour into clean bottles (empty liquor bottles work great or Mason jars) and chill in refrigerator until ready to serve.
Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color (CCP: 155F or higher), stirring to break apart. Drain or skim off excess fat. Add tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, pepper and bay leaves to beef. Mix well. Bring to a boil; reduce heat; cover; cook at low heat about 1 hour, stirring frequently. CCP: Temperature must reach 140°F or higher. Remove bay leaves before serving. CCP: Hold for service at 140°F or higher. Add salt to boiling water. Slowly add spaghetti while stirring constantly until water boils again. Cook 14 to 18 minutes or until tender, stirring occasionally. Do not overcook. Drain thoroughly. NOTES: In step 2, 8 oz (2 2/3 cups) dehydrated onions may be used. In step 2, 15 tbsp (45 cloves) dry minced garlic may be used.
In a large pot, combine everything but the steak and bring to a boil. Add the meat, lower the heat, cover the pan, and simmer till very soft and tender--about 1 and 1/2 hours, depending on the thickness of the meat. Pre-heat the broiler or prepare a charcoal fire. Drain the meat welland grill it over charcoal or under the broiler, turning once, and just long enough and to heat it and give the outside a crispy texture. Note: The meat can be cooked on the stove in advance as long as it is brought to room temperature before being grilled.
Melt butter in 10 inch skillet over medium heat. Cook onions for 3- 5 minutes or until tender. Add mushrooms; cook, covered, stirring occasionally, for 10- 15 minutes or until tender. Stir in half& half and sherry and cook for another 2 minutes- just to warm.
Place the lukewarm water in a small bowl and sprinkle the yeast over the surface. Let it sit for 5 minutes. Meanwhile, combine the hot water, honey, shortening and salt in a large bowl, stirring until the honey and shortening have melted. Let cool until lukewarm, then add the yeast mixture, 1 1/2 cups of the whole-wheat flour and 1 cup of the sifted unbleached all-purposevflour; beat until well combined. Add the remaining cup of sifted flour and enough of the remaining whole-wheat flour to make a moderately stiff dough. Generously flour a work surface; turn the dough out onto it and knead for about 10 minutes or until the dough is very smooth and elastic. Transfer the dough to a well-greased bowl, turn once and let it stand, covered, in a warm place away from drafts for 1 to 1/2 hours (depending on how warm your kitchen is) or until doubled in bulk. Punch down the dough. Use a little shortening to grease a large bowl, then transfer the dough to it. Cover and let stand in a warm place away from drafts for 1 1/2 hours, or until the dough has doubled in bulk. Punch down the dough and turn it out onto a newly floured surface; form into a ball. Cover and let the dough rest for 10 minutes. Use oil or butter to generously grease a standard-size loaf pan. Shape the dough into a loaf and place it in the prepared loaf pan. Cover and let it rest for 30 to 45 minutes, until doubled in bulk. When ready to bake, preheat the oven to 375 degrees. Bake the loaf for 35 to 45 minutes (start checking after 35 minutes) or until golden brown; it should sound hollow when tapped. Remove the loaf from the pan and place it on a wire rack to cool almost completely before serving.
Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°. In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice. Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine. Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon. Dot the filling with the butter. Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time. Transfer the pie to a wire rack and let cool. Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.
Grease a 9 x 13 inch baking dish with butter or cooking spray. Evenly spread bottom with 1/2 bread cubes (4 cups). Mix sugar and cinnamon in a medium bowl. Add Almond Paste and raisins. Mix with fingers until the texture of crumbs. Add apples and toss to combine. Evenly sprinkle filling across bread. Top with remaining 4 cups bread cubes and press down firmly. Beat eggs, Half & Half and butter until well mixed. Pour slowly across bread. Cover with plastic wrap and press down so all cubes are covered with liquid. Refrigerate a minimum of two hours or overnight. Preheat oven to 425°F Bake for 30-35 minutes or until puffed, golden and firm to the touch. Rest for 15 minutes before cutting, and sprinkle with powdered sugar or serve with maple syrup.
Place potatoes, carrots and onions in a 5 quart slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon. Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil and cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef and mix all ingredients together. Cover and cook on low for 8-9 hours or until vegetables and meat are tender.
preheat oven to 350 degree. beat the butter and cream cheese till smooth. Mix in the brown sugar, white sugar until well blended. Add egg and the egg yolk. mix well. add vanilla. Combine the dry ingredients together. Add the dry into the creamed butter mixture. stir in the finely chopped walnuts. spread into a greased 15 x 10 jelly roll pan. Bake 20 minutes or till light brown. Cool. You can drizzle a chocolate glaze on these or dust with powered sugar. Cut into bars.
In a heavy skillet over medium heat, toast the dried spices for a few minutes - stirring or shaking the skillet continuously to avoid scorching. Remove from heat and allow to cool. If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle. Store the berbere powder in a tightly-sealed container. If making a berbere paste: combine the toasted spices with the fresh ginger, onions or shallots, garlic, and oil (water, or wine). Grind together in a blender or with a mortar and pestle. Store the berbere paste in a tightly-sealed container.
Peel, core and dice apples. Place chicken, onion and apple in a casserole dish with the mushroom soup mix, thyme, mustard and water. Place a tight fitting lid on top. Bake at 180 degrees Celsius for 1 hour or until chicken is tender. Stir in yogurt. Clean mushrooms and cut in half. Mix with chicken in casserole. Bake for another 15 minutes. Season with salt and pepper.
Place a cast iron skillet in the oven. Preheat oven to 350. While the oven is preheating bring a large pot of salted water to boil. When oven is hot and water in the pot on the stove is boiling, pull out the skillet, add 2 rounds of olive oil, add turkey and saute until no longer pink (about 5 minutes). As soon as the turkey is cooked add pasta to water and cook until al dente (5-6 minutes). Add pasta sauce, miracle whip and cheese. Stir until cheese is melted. Drain pasta (reserving about 1/4 cup of the cooking liquid) and add both to the sauce mixture. Stir to combine. Place in oven (covered) and heat 15-30 minutes to allow the sauce to penetrate the pasta.
Heat oil in a large, deep pan over medium heat. Add the garlic and onions and saute until they begin to soften and become fragrant. Add the rest of the chopped vegetables, toss and saute for 5 minutes, stirring often. Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined. Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down. While it's simmering, bring a pot of water to a boil and cook the penne until al dente. Drain and toss with some olive oil. When the sauce is done, pour it into the pot with the penne and toss. Spoon onto large plates and top with a few capers.
Brown the roast in a roasting pan using the 2 tbls. of oil. When browned, sprinkle liberally with the abodo seasoning. Use more if you really like your meat flavorful. Cook roast in low oven until it's falling apart. Usually about 2 hours. While roast is cooking, shred cabbage and put in bowl. Squeeze lemons over cabbage and add salt. Cover with cling film and put in fridge. The lemon and salt with wilt the cabbage slightly, which is exactly what you want. Add more salt to taste, just before serving. Now cut up the tomatoes and add the mayonnaise to the tomatoes. As you mix the mayo in, the juice from the tomatoes will begin to make a pink sauce in the bowl. You want it to be the consistency of a thin sour cream. Add more mayo or tomatoes as needed. Cover with cling film and refrigerate. When roast is done, let it cool and then shredd beef. Cover and refrigerate until ready to use. Prepare deep pot of oil for deep frying. Add desired amount of meat to the bottom of a tortilla, fold in half like a taco and submerge in hot oil, using tongs to hold taco together as it fries. Fry each taco until crisp, about 15 seconds. Drain well by tipping to side and letting extra oil drip out onto paper towels. Set tacos aside until all are done frying. To serve, slightly open mouth of taco and add tomato/mayo sauce first and then top with cabbage. This recipe is supposed to feed 4 people, but most people end up eating more than you think is humanly possible, so be prepared to make extra.
In a skillet, melt the butter over medium heat. Add the carrots and saute until they are bright orange, 2 minutes. Pour in the orange and pomegranate juices. Season to taste with salt and pepper. Simmer, stirring occasionally, until the carrots are tender-crisp and glazed, 12 minutes.
In a skillet, brown beef in shortening. Add onion, tomatoes, ketchup, steak sauce and green pepper. Simmer for 30 minutes. Meanwhile, cook macaroni according to package directions; drain. Combine meat mixture, macaroni and salt and pepper. Blend in soup. Pour into a greased 9- x 13-inch casserole. Top with cheese. Bake uncovered at 350 degrees for 30 minutes. Makes 6 servings.
Cut cheese into rectangular sticks or one inch cubes. Place the cheese pieces in a bowl and pour the milk over the cheese, coating thoroughly. Remove cheese from milk and coat with flour. Quickly dip in milk again and roll each piece in bread crumbs. In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat. Quickly fry a few pieces of cheese at a time, about 1 minute or until golden. Remove with slotted spoon and drain on paper towels. Serve with salsa, if desired.
Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp and evenly browned (about 10 minutes or so). Pour off the fat and drain the bacon on a paper towel-lined plate. Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture thickens and becomes light golden-brown (about five minutes). Gradually whisk the chicken broth into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth (about 10 minutes). Reduce the heat to low. Beat the egg yolks and the heavy cream together until blended. Slowly whisk 1/4 of the hot soup mixture into the cream mixture and then return the entire mixture to the soup pot. Whisk in the mustard, then stir in the apple and bacon. Serve immediately.
Preheat oven to 350 degrees and grease a 1 qt baking dish. Separate eggs and beat egg whites until stiff. In separate bowl, whisk together flour, sugar and salt. Add lemon juice, egg yolks and milk and stir together. Fold in beaten egg whites and pour into baking dish. Set dish in pan of hot water 1" deep and bake for 50 minutes.
If the ice cream is not thawed, put it in the microwave for 5-10 seconds. Put vanilla ice cream in a glass. Fill to about the top. Pour soda into the glass to the top of the ice cream. Add a straw and enjoy!
Heat olive oil and chili oil over medium-high heat. Add spices and stir. Add vegetables and stir. Cover and stir occasionally until onion is translucent, eggplant is tender, and green pepper is crisp-tender.
Whisk the cottage cheese, yogurt, eggs, and vanilla together in a large bowl. Stir in the all purpose flour, whole wheat flour, sugar and salt. Spray a large nonstick skillet or griddle with nonstick spray and heat over medium heat. Pour the batter by 2 tablespoon measures onto the griddle. Cook until small bubbles just begin to appear on top of the pancakes and they are golden brown underneath, about 2 minutes. Flip and cook until the second side has browned, about 2 minutes longer.
1. Blanch the leek and cabbage in a pan of boiling salted water for 2-3 minutes. Drain, refresh under cold running water and drain again. 2. Melt the butter in a pan, add the garlic and fry over a gentle heat for 1 minute. Add the leek and cabbage and saute over a medium heat for 2-3 minutes, tossing the pan occasionally.
In a large, heavy fry pan over medium heat, warm 3 Tbs. of the olive oil. Add the onions, cover and cook, stirring occasionally, until they are completely limp, 10 to 15 minutes. Reduce the heat to medium and cook, stirring frequently, until the onions are golden brown, 30 minutes. Remove from the heat and let cool. You will need 2/3 cup caramelized onions for the strata; cover and refrigerate the remaining onions. Butter a 10-inch nonstick braiser. Put the bread in a large bowl. In a large saute pan over medium heat, warm the remaining 2 Tbs. oil. Add the sausage and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer to the bowl with the bread. Return the pan to medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the chard and cook, stirring occasionally, until wilted, 2 to 3 minutes. Transfer to the bowl with the bread mixture. In another large bowl, whisk together the eggs and half-and-half. Pour the egg mixture over the bread mixture. Add the onions, cheese, salt and pepper and stir until well blended. Transfer the mixture to the prepared pan, cover with plastic wrap and refrigerate for 4 to 24 hours. Preheat an oven to 350°F. Remove the plastic wrap from the pan. Bake the strata until golden brown and cooked through, about 55 minutes. Let stand for 10 minutes before serving.
Preheat oven to 350 degrees. line cookie sheet with parchment paper and spray with nonstick spray. Mix first 9 ingredients together. Mixture will be somewhat loose. Scoop up in a 1/3 measuring cup mixture and gentle flip onto parchment paper flatten slightly. You should have 5 patties. Bake for 25 minutes. Meanwhile cook balsamic vinegar with honey till reduced in half. Remove patties gently from parchment paper and place on serving dish. Pour sauce into a small bowl and dip patties into sauce.
Whisk together first 6 ingredients until blended. Layer half of Texas toast in a lightly greased 11x7" baking dish.; sprinkle with half each of tomatoes, bacon, and cheese. Repeat layers once. Pour eff mixture over toast and cheese. Cover and chill overnight. Preheat oven to 325 degrees. Bake casserole for 50-55 minutes or until center is set. Let stand 5 minutes before serving.
For transfusion bags:. 6 zipper-lock sandwich bags. 6 straws, twisted or flexible. 6 shower curtain rings. Puree the fruit cocktail and cherries , with their liquids, in a blender or food processor until smooth. Mix in the cranberry juice cocktail and refrigerate until chilled. To prepare the "transfusion bags," punch a hole with a hole-punch in the corner of one layer of a zipper-lock sandwich bag just below the zipper. Insert a twisty straw or flexible straw in the hole and punch another hole in the same corner of the bag through both layers, just above the zipper. Thread a shower curtain ring through that hole. Repeat with remaining bags, straws and shower curtain rings. To serve, pour 1 cup of the cranberry-cherry mixture into each bag and seal. Hang by the shower curtain rings on hooks. Guests can hold their drink by the ring and sip through the straw. Note: If you want a more adult cocktail, add 3/4-cup vodka to the juice mixture before chilling. This mixture will yield 9, 3/4-cup servings.
Drain and discard spices from the Italian dressing. (Some may elect to keep the spices; the recipe will still turn out but will have a different flavor than intended.). Combine dressing, lime juice, and honey. Marinate the chicken tenders in this mixture for at least one hour. Grill chicken to a lightly golden color.
In the pressure cooker, combine chicken, vinegar, stock and onions. Secure the lid and bring to high pressure and cook for 5 minutes (begin timing once up to pressure), reducing heat to maintain high pressure. Allow pressure to reduce naturally for 10 minutes, then release pressure with quick release method or automatic release method recommended by your pressure cooker manual. Remove the lid. Transfer the chicken to a platter and keep warm. Leave the stock mixture in the pressure cooker, and stir in tarragon, oranges, honey and soy sauce. Combine the cornstarch and water. Stir into the stock mixture, and cook uncovered over medium heat until the sauce thickens. Serve the chicken over cooked noodles. Add pepper to taste.
Melt butter in large pot over medium heat. Add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.
Preheat the oven to 350°F. Grease and flour a large loaf pan. Cream the butter and work in the sugar, then beat in the egg and the orange zest. Mix the flour with the baking powder, the salt and the poppyseeds. Fold the flour into the sugar mixture alternately with the orange juice and the milk. Gently stir in the chopped cranberries. Scrape into the greased and floured loaf pan and bake at 350°F for 45 to 50 minutes, until a toothpick inserted in the centre comes out clean. If desired, it can instead be baked in a 9" square pan for 30 to 35 minutes.
Cook the 5 cups of potatoes till tender. drain and empty into a large bowl. chop and dice the onion and add it to the potato's. next add the ham. melt the velveeta cheese in the microwave or stove top with just enough milk to make it creamy usually about 2 tbls spoons. stir and pour cheese into the bowl. add salt and pepper to taste pour into a 11x13 casserole dish. sprinke cheddar cheese over entire casserole. crumble cooked bacon over casserole. bake on 350 for 25 min till chesse is starting to brown serve hot.