HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 3 tablespoons of mixture and set aside. Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes. Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch. Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly. Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.
Place the grease in a heavy skillet over medium high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3-4 minutes. ( The 5 TBSP measurement refers to all the liquid taken from the roasting pan, this should yield about 3 TBSP grease after all the water has cooked out.). Stirring constantly add the flour to the hot grease to form a roux. Cook the roux over the heat about 5-7 minutes stirring constantly being careful not to burn the flour. Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning the gravy will be very thick and pasty, but as all the chicken stock is added the consistency will become smooth and slightly thickened. Simmer over low heat for about five minutes after all the chicken stock has been added. Correct seasoning with salt and pepper.
Preheat the oven to 350°F Lightly grease an 8" round cake pan that's at least 2" deep. If your 8" round pan is shallower than 2", use an 8" square pan, or 9" round pan. Beat together the eggs and sugar until smooth. Add the butter, cottage cheese or ricotta, sour cream, and flavor/extract, beating until well combined. Add the flour, salt, and baking powder, stirring or beating gently to combine. Pour the batter into the pan, and scatter the berries evenly over the top. Bake the cake for about 50 minutes, until a tester inserted into the center comes out clean. Remove the casserole/cake from the oven, and sprinkle the top heavily with cinnamon-sugar, if desired. Let it rest at room temperature for 30 minutes, to firm. Serve warm, in wedges, squares, or rounds cut with a biscuit cutter.
Heat one cup of water with sugar and heat until sugar is disolved. Put aside to cool. Then add juice and two cups of cold water. Refrigerate.
brown the burger(w/ onions & peppers)drain the grease. add the remaining spices. in a pan,boil the rice mixture for 5 minutes. then add to the meat. cook for 25 mins or til the rice is tender.
Slice onions with a mandoline. Soak in milk for 8 minutes. Drain. Heat oil to 375 degrees over medium heat for 10 minutes. Toss onions with flour and salt and separate on parchment paper. Let sit while oil heats. Fry by spoonful until golden brown. Drain. When cool, transfer to a super-airtight container.
Cut bacon into julienne strips, place in a skillet and saute' until crisp. Remove bacon from pan, using a slotted spoon, and place on paper towels to absorb the grease. Place the garlic and onion in hot bacon fat and saute' over high heat until soft. Remove from the pan with slotted spoon. In a large mixing bowl, combine sauteed bacon, garlic and onions with prepared mustard, Worcestershire sauce, Tabasco sauce, parsley, and honey. Whisk all the ingredients together, using a wire whisk. Add vinegar, mayonnaise, cream, and milk; whisk vigorously until blended. Add ground pepper. Serve on salad greens.
In a small saucepan over medium heat, heat the cream until bubbles form around the outside of the pan. Remove from the heat and stir in the lavender; set aside to cool. Grease an 8- by 12-inch baking dish and preheat the oven to 350°F. Butter the bread slices and spread with jam. Arrange four slices in the dish with butter and jam side up. Sprinkle raisins over the bread and top with the remaining bread slices. In a medium bowl, beat the eggs and sugar until light and creamy. Whisk in the milk and vanilla; strain the cooled cream into the egg mixture and whisk to combine. Pour the egg mixture over the bread; let stand for about 15 minutes. Bake the pudding for 40 to 50 minutes, until set and browned on top. In a small bowl, combine the crushed lavender buds and sugar; dust over the pudding. Serve pudding warm.
In a large skillet over medium high heat, cook bacon in olive oil until starting to lightly brown, about 5-7 minutes. Add chopped onion and continue to cook until onion is translucent and starts to brown lightly, another 3- 4 minutes. Add beet greens and roasted beets (if using), water and a pinch of salt and pepper. Cover and cook for 3-4 minutes, stirring occasionally, until greens start to wilt. Add balsamic vinegar and continue to cook until greens have wilted, about another 3-4 minutes and liquid has evaporated slightly. Season to taste with salt and pepper. Transfer to serving bowl and offer additional balsamic at the table, if desired.
Heat cream until just beginning to bubble around edges. Immediately remove from heat and add sugar, stirring until completely dissolved. Once cooled to room temp, add the peppermint extract, and a small splash of creme de menthe (be careful not to add to much! If you do, add a little cream or milk into the mixture.). If desired, add enough food colouring to give this a delightfully retro, min-green hue. Refrigerate overnight. You can chill it for just a few hours until very cold, but it the texture is superior if allowed to chill overnight. Add to ice cream maker and freeze; when partially set, pour in the chocolate-mint pieces.
Heat oven to 350 degrees. Mix hot pepper sauce and butter in shallow bowl; place cracker crumbs in separate shallow bowl. Dip shrimp in sauce mixture then in crumbs, turning to evenly coat both sides of each shrimp. Place in single layer on a baking sheet sprayed with cooking spray. Bake 20 minutes or until shrimp are done. Serve with dressing and celery.
Boil potatoes with skin on until tender. Once done, drain and skin potatoes; discard the skin and dice potatoes. While potatoes are boiling, in a medium bowl combine mayonnaise, Sriracha and lemon juice; set aside. Prepare remaining ingredients. Once potatoes are cooked, peeled and diced, place in bowl with mayonnaise mixture. Add on top remaining ingredients and toss gently until mixed. Serve warm or cold. NOTE: Adding the potatoes to the sauce mixture while still hot/warm ensures that the potatoes can better absorb the spicy sauce.
Preheat oven to 200°C. Add lemon juice to a bowl of water. Peel and dice celeriac and add to water (lemon prevents browning). Add celeriac and potato to 2 separate saucepans of water that has been salted. Cook celeriac for 25 minutes or until tender and cook potato for 15 minutes, or until tender. Drain. Place garlic on baking tray and roast for about 20 minutes, let cool and peel away skins. Add butter and cream to potatoes and mash. Using a food processor, add celeriac and garlic and pulse until smooth, scraping down the sides as necessary. Add to potato mash and stir to combine. Season with salt and pepper to taste.
In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth. rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes, or up to 1 day in the refrigerator. Preheat oven to 400 degrees F. Bake chicken pieces skin side up for 30 minutes. Add wine and chicken livers (or 1/2 bouillon cube) to the pan and bake 20 to 30 minutes more (stirring a couple times if you're using the bouillon cube). Check to see if chicken is done by piercing in the thickest part with the tip of a knife; juices will run clear when done.
Wash rhubarb and cut into 1 inch pieces. Cover with sugar and let stand overnight. Add remaining ingredients. Heat to the boiling point. Reduce heat and simmer about 40 minutes or until thick. Stir frequently to prevent burning. Pour into sterilized jars, seal and cool.
Heat oven to 425 and bake potatoes for 40-60 minutes or till tender, let cool. Peel potatoes and cut into 1 inch cubes. Mix potatoes, salt, pepper, garlic powder, onion powder and sour cream. Place half of potato mixture in a greased 13x9 baking dish. Sprinkle with half of the cheese, bacon and green onions. Repeat with second half of the potato mixture. Top with second half of cheese and bacon. Bake, uncovered at 350 for 25 minutes. Sprinkle with remaining green onions.
Set oven to 350 degrees. Butter a 13 x 9-inch baking dish. In a large bowl mix together the flour, graham cracker crumbs, brown sugar, baking soda and butter; set aside 1-1/2 cups of the crumb mixture, then pat the rest into the prepared baking dish. Place the cheese slices on top of the crumb mixture. In a medium-size bowl combine the apples with the sugar, then layer over the cheese slices. Add in the walnuts to the reserved 1-1/2 cups mixture, then sprinkle evenly over the apples. Bake for about 35-40 minutes or until golden brown. Cool completely, then cut into 2-inch squares.
Saute garlic in oil (recipe says to discard but I imagine doing so may be difficult with minced garlic?). Add remaining ingredients except coconut milk and bring to a boil. Continue cooking until chicken is tender to a fork, about 30 minutes. Add coconut milk and serve with rice.
Preheat oven to 425 degrees. Spray a large baking sheet with butter flavored cooking spray. In a small bowl combine cornstarch, pepper and salt. In a small microwave safe dish heat up honey approximately 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir. Place coconut in a thin layer on a pie plate or other relatively flat dish. Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut. Then place on the baking sheet. Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.
Preheat Instant Pot to saute setting. Add olive oil and butter and swirl to coat. Add pancetta, pork, and beef. Season generously with salt and pepper. Cook, stirring occasionally, until liquid evaporates from meat and begins to brown, about 10 minutes. Add onion, carrots, celery, garlic, tomato paste, fennel seeds, red pepper flakes, and thyme sprigs. Season with salt and pepper and cook until softened, about 5 minutes. Add red wine and cook until reduced by three-fourths, about 6 minutes. Add chopped tomatoes, stir to combine, and season to taste with salt and pepper before topping with lid. Set pressure to high and cook 35 minutes before releasing pressure naturally for 10 minutes. Release pressure automatically. Open lid and return Instant Pot to saute setting. Add heavy cream and stir to combine. Cook until slightly reduced, stirring frequently, about 15 minutes more. Season to taste with salt and pepper and use as desired.
Cut room temperature lard into flour. Add water to make heavy dough. Roll as thin as possible. Fry on cookstove or griddle. Wrap well and store in dry, dark place.
Heat butter and peanut butter together in a large saucepan over medium heat; stir well until smooth. Remove from heat and add crumbs, icing sugar and nuts; mix well. Press mixture into an ungreased 8-inch cake pan. Make icing; heat chocolate chips and butter together in a saucepan over low heat; stir until smooth. Spread over top of peanut butter mixture and let stand until set. Cut into squares.
With mixer; beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla Pour into crust. Chill at least 4 hours or more. Spoon pie filling on top and serve. Refrigerate leftovers.
Pre-heat oven to 450. Place the potatoes in a medium bowl, pour clarified butter or olive oil & parmesan cheese over, and toss to coat. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over med heat until the edges begin to brown and potatoes stick together. (This will keep the cheeses from running through) about 5 minute. Sprinkle with cheeses and cover with remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minute. Carefully flip potatoes with a wide spatula (or turn over onto a plate, and return to pan) Brown on med heat 5 minute. Return to the oven for an additional 5 minute. Cut into 4 servings, keep warm.
Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife. Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they're done. Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.
Brown ground beef, and sausage. Add onion and cook until tender; drain off fat. Add tomatoes and cheese. Cook over medium heat until cheese melts. Serve warm with corn or tortilla chips.
Preheat oven 350 degrees. Melt 2 tbs butter in microwave-proof bowl, then stir in flour till smooth. Add 2 tbs liquid from canned asparagus to flour mixure; stir well. Stir in sour cream, grated cheese, salt, pepper, and hot sauce. Thoroughly drain one can asparagus and arrange in bottom of ungreased 9"x2" square casserole. Cover evenly with half the sour cream mixture. Thoroughly drain second can asparagus and layer. Top with remaining sour cream mixture. Melt 3 tbs butter and mix with cracker crumbs; spread evenly. Bake uncovered 30-40 minutes or until bubbly.
In a small bowl, combine the first 6 ingredients; mix well. Shape into 1 1/2 inch balls. Roll in nuts. Chill thoroughly; serve with crackers.
Cut a thin slice from the ends of each cucumber and cut into thick slices. You should have about 7 cups. Place in a non reactive container, sprinkle with salt and let stand for 3 hours; drain. Rinse twice and drain thoroughly. Combine vinegar, sugar, lemon juice, peppercorns and allspice in a large stainless steel or enamel saucepan and bring to a boil over high heat. Remove hot jars from canner. Place 1 slice lemon, 1 garlic clove and 1 bay leaf in each pint jar. Add cucumbers to boiling liquid and return just to a boil, stirring constantly. Remove from heat. Remove cucumbers from liquid with a slotted spoon and pack into jars. Pour hot liquid over cucumbers to within 1/2 inch of rim (head space). Process 10 minutes for pint jars and 15 minutes for quart jars.
BASE: Grease and line a slice tin. Mix all ingradients together in a bowl. Place in tin. Bake 15 minutes at 350. Allow to cool. MIDDLE: Mix all ingredients together and place on top of base. Bake another 15 minutes at 350. Allow to cool. TOP: Melt all ingredients over stove and pour on top of slice.
Wash and scrub 4 of the lemons thoroughly. Cut them lengthwise into quarters from the tip to within 1/2 inch of the stem end, so the quarters stay together at one end. (If you don't have a widemouthed jar, go ahead and separate the quarters.) Juice the remaining 2 lemons. Put the cut-up lemons in a large bowl with the salt and toss to coat, packing the salt into the cut edges of the lemon. Re-form them into lemon shape, and pack them tightly into the sterilized jar with any extra salt and the cinnamon, cloves, and bay leaf. Pour in the lemon juice and cover the jar. Store in a cool place for 1 week, tipping the jar once a day to mix in the salt. After a week, put the jar in the refrigerator and keep for 3 more weeks before using. Rinse preserved lemons before using to remove excess salt. Make Ahead Tips. The lemons will keep in the fridge for up to 6 months. Serving suggestions. Add chopped preserved lemons to braised meats or when making gravy or sauce.Mix finely diced rind into mayonnaise with a little crushed fresh garlic and chopped mint; use as a dip for crudites or serve with fried fish in place of tartar sauce.Stir chopped preserved lemons into guacamole, salsa, relish, chutney, or even tuna salad Mince the rind and toss with sauteed shrimp or scallops.Mince the rind, mix into softened butter, and use in sandwiches or on grilled fish, steak, veggies, or lobster.Use slices as a garnish for grilled chicken or fish.
FOR THE OATS: Melt the butter in a small nonstick saucepan over medium heat until it stops foaming. Add the oats and cook, stirring constantly, until medium golden brown and fragrant, about 6 minutes. Standing back because the mixture will spit and sputter, add 2/3 cup milk, the water, and salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the oats are very soft and almost all of the liquid has been absorbed, about 18 minutes. Off the heat, cool the mixture to room temperature, about 20 minutes. FOR THE SHAKE: Place 1/2 cup (5 ounces) of the cooked oats, the remaining 1/2 cup (4 ounces) milk, the brown sugar, and cloves in a blender and blend until the oats are completely broken down and incorporated into the milk, about 11/2 minutes. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.
Preheat oven to 325. Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts. Remove from heat and stir until the chocolate melts and the mixture is smooth. In the bowl of a mixer, beat together the sugar, eggs and vanilla. Stir in the chocolate mixture. Stir in the flour, baking soda and salt. Chill the dough for 2-3 hours or overnight. Pour approximately a cup of confectioners sugar into a shallow bowl. Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar. Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet. Leave about 1 1/2 inches between balls. Bake for 10-12 minutes. The cookies will flatten out and the surface will crack. Cool on wire racks. After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.
Spread cream cheese onto microwaveable plate; top with salsa and shredded cheese. Microwave on high 45 seconds to 1 minute or until shredded cheese is melted. Sprinkle with onions or cilantro.
Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin). Half tomatoes and chop into small pieces. Put a pan of salted water on to heat for the pasta. Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes. Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry. Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully. Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions. If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist. Try this___________________________________. Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great. And this___________________________________. A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce. Or this____________________________________. You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.
Melt butter in a large skillet set over medium heat. Add chopped hazelnuts and saute, stirring often, for 4-5 minutes or until aromatic. Remove nuts from skillet and lay on a piece of foil to cool and crisp. Melt 3 tablespoons of butter in a small saucepan set over medium heat. Reduce heat to low and stir in chocolate chips. Stir until melted; remove from heat and let cool slightly. Beat the egg, sugar, salt and vanilla in a medium bowl for about 2 minutes using high speed of an electric hand-held mixer. Beat in the melted chocolate mixture. Thoroughly stir together the flour and baking powder, then stir flour mixture into chocolate mixture and nuts. Cover bowl with plastic wrap and chill for an hour or more. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Working one at a time, scoop up generous heaping tablespoons of dough and shape into a mounds a little larger than a golf ball. Press a hole into the mound and stuff it with a teaspoon of chilled Nutella. Seal the whole with some more dough. Place dough balls about 3 inches apart on lined baking sheet. Bake cookies one sheet at a time for exactly 12 minutes. Cool 3 to 5 minutes.
Put the eggs in a large saucepan with enough water to cover by 2 inches. Add some salt. Bring to a boil over high heat. As soon as it boils, take the pan off the heat, cover, and let stand for 10 minutes. Pour off the hot water, fill the pan with cold water, and let stand about 10 more minutes. Gently crack the shells under water to loosen, then remove the shells. Halve the eggs and scoop out the yolks. Mash the yolks well, then add the remaining ingredients except the chervil or chives. Mix well. Taste, adjust the seasonings. Fill the egg halves withe the filling. Can be prepared about 4 hours before serving. Sprinkle with the chervil or chives just prior to serving.
Cut spinach into 1/2"x3" strips. Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired. Cook pasta in boiling water 8 min, or al dente. Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds. Drain and rinse with cold water; combine with spinach mixture and toss well. Drizzle with 2 Tbsp olive oil, if desired. Add feta and pecans; toss to mix and season with salt if desired. Serve warm or at room temperature.
Preheat the oven to 350 degrees F and grease a 9x9 inch cake pan. blend the egg in a medium sized bowl. drain and empty the package of tofu into the bowl. mash well, and mix thoroughly with the egg (the consistency should be thick but the tofu should form little globules that look like cottage cheese balls). pour the vanilla, brown sugar and honey into the mixture, mix well. pour the milk evenly over the contents, mix. add the baking powder, cinnamon and flour. Mash in the margarine and combine with the brandy. spoon in the preserves and make sure the batter is consistent. Pour mixture into cake pan. Throw handfuls of blueberries into the mixture or decorate the surface with them. Bake at 350 F for 90 minutes. Place cake pan straight into refrigerator for 2h. serve cold or warm.