HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a gallon size freezer bag, combine the ketchup, soy sauce, honey, and garlic. Put chicken in bag and squoosh around to coat in sauce mixture. Marinate for an hour, or overnight, if desired. Turn the bag from time to time to coat the chicken evenly with the sauce. (Or freeze at this point, and let the chicken marinate as it thaws overnight.). When you are ready to bake the chicken, arrange it on a well oiled baking sheet. If there is any sauce left in the bag, pour it evenly over the chicken in the pan. Throw the bag away (ewwww, raw chicken bag, bad for reusing!). Bake the chicken at 375 degrees for 45-60 minutes. NOTE: You could, of course, grill this recipe as well. Or use other bone-in pieces, or boneless pieces (although the cook time would be less for boneless).
Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour. Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone). Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in, finishing with a sprinkling of Parmesan, Italian seasoning, garlic powder and onion powder. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under. Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating. Can be served with pizza sauce or different sauces for dipping!
Soften the onion and garlic, and blend it with the cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until the mixture has a sauce like consistency. This sauce can then be heated and served with pasta, salmon, or chicken.
The basics from our butcher - 500 F and 5 minutes a pound - worked out like this for us, as it was calculated on the weight of the roast. * Let the meat come to room temperature for about 2 hours. * Cleaned the meat and trimmed excess fat. * Poked a goodly number of holes with a large fork, and about 8 or so with a knife to insert garlic slivers. * Cleaned the garlic and took about half and sliced into "slivers" to insert in the deeper holes. * Mixed the ingredients threw in enough extra virgin olive oil to make a mud, and mixed it all up -- slathered it on the roast. * Placed meat fat side up in roasting pan with about 3 inch sides, and a rack. * Added just enough water to cover bottom of pan to reduce splashing of drippings. * Preheated oven to 500 F * Calculated 41 minutes for my roast. Your time will vary. Take weight of roast and multiply times 5 to get minutes. * Insert the meat thermometer and shut that door! (We used an inexpensive Taylor digital that had a cable to monitor temp of meat without opening the door). * Turn off the oven at YOUR scheduled time (remember that weight times 5 equals total minutes). * Check the temperature after exactly 2 hours. Do NOT open the door even once during this time. It came out with meat temp at 135, which is Medium Rare, but it continues to finish cooking, as you leave covered with foil for 25 minutes of "resting time" out on the kitchen counter. * De-boned it as this YouTube video shows: http://www.youtube.com/watch?v=DrjkNGNl5oo. Optional: MaKe au jus after the roast was done by taking three tablespoons of fat drippings, all the carmelized bits that fell into the bottom of roasting pan, two tablespoons of flour, 1 quart of beef broth from box, simmered and stirred chunks out on medium, and then strain as poured into gravy boat. Hope this works out as well for you as it did for us. Just had French Dip sandwiches today made from leftovers. It was great for both meals.
Peel and cut potatoes into 1/2 inch cubes. Cut celery into 1/2 inch pieces. Core, blanch, peel and cut tomatoes into 1/2 inch chunks. Cut marrow into 1/4 inch slices. In a large saucepan, heat oil and brown garlic. Discard garlic. Add potatoes, stir to coat and cook for about 5 minutes. Add onion, celery, parsley, and oregano, and cook until onions are softened. Add stock, tomatoes, marrow, and salt and bring to a boil. Reduce heat and simmer until zucchini is tender. Pour soup into individual bowls and sprinkle freshly ground pepper and 1 teaspoon Parmesan cheese over each serving. Serve hot. Makes 6 servings.
Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions: Crazy Cake 3/4 cup Vegetable Oil, 2 tsp Vinegar, 1 tsp Vanilla and 2 cups Water. Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake at 350 degrees F for 35 minutes. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.
Brown sausages in oil. Add remaining ingredients and stir. Boil gently, uncovered, for 5 to 10 minutes, stirring often. Serve over hot rice or pasta.
Peel the cucumber, cut in half lengthwise and remove seeds. Slice cucumber very thinly and place in a bowl. Mix together the vinegar, ginger, garlic, sugar and soy, whisk well. Pour vinegar mixture over the cukes& toss to coat, setaside. Combine the lettuce, enoki, peas and radishes in a salad bowl toss with oil, lemon juice and pepper to taste. Add cucumbers and toss again. Serve.
Preheat oven to 325 degrees. Combine cheese, prosciutto, and 1 tsp of the Italian Seasoning in a small bowl until blended. Rinse turkey breast and pat dry. Using your fingers, gently separate skin from meat on each side of breast, being careful not to tear skin. Using a spoon or spatula, spread cheese mixture evenly under the skin on both sides. Secure skin with toothpicks on lower end. Place breast on flat roasting rack in a shallow pan. Squeeze lemon juice over breast and place lemon havlves under rib cage. Brush skin with olive oil and sprinkle with remaining italian seasoning. Bake 2-1/2 hours or until meat thermometer reads 170 degrees F. Let stand for 15 minutes.
Preheat your oven to 200c. Cut about 1cm from the top of each garlic bulb and discard the tops. Place the bulbs in a small oven-proof dish and drizzle with the oil and juice and sprinkle the rosemary leaves over. Season with salt and pepper. Cover the dish with aluminum foil and bake in the oven for 55 minutes or until the garlic is very soft. Remove the garlic from the oven and stand covered for 10 minutes. Squeeze the garlic from the cloves and use as desired.
Stir together the cream cheese, Monterey Jack cheese, feta cheese and oregano. Spread 1/4 of the filling onto one half of each tortilla; top with olives, pimiento and green onion; fold plain side over filling; press gently to seal edges. Grill filled tortillas on the rack of an uncovered grill directly over medium heat for 1-2 minutes on each side or till golden brown and heated through. Cut each quesadilla into three wedges and serve warm.
Preheat oven to 350°F. Combine 2 cups flour, 1 cup sugar, 1/2 cup butter, 2 teaspoons baking powder. Place egg into measuring cup and add enough milk to measure 1 cup. Add to other ingredients and mix until combined. Pour into 9x13-inch pan. Spread pie filling over top of batter. Combine remaining 1 cup flour, 1 cup sugar, and 1/2 cup melted butter until crumbly. Sprinkle over coffee cake. Bake at 350°F for 40-50 minutes. This is best eaten the day it is made. Refrigerate leftovers.
Combine all ingredients in a medium sauce pan. Bring to a boil, reduce heat and simmer one hour, stirring occasionally. If used as a basting sauce, baste meat with sauce when almost done. Can also be served as a sauce with the meal.
Spray a large skillet with non stick cooking spray. I like to use my iron skillet for these. When skillet is very hot add bell peppers, onion and garlic; (be careful not to burn garlic or it will taste bitter) cook, stirring occasionally, until onion is slightly golden and peppers are tender. Stir in beef or chicken, cumin and chili powder; cook, Squeeze a little lime juice over meat and stir occasionally, until meat is no longer pink. Serve in tortillas; top with desired toppings.
Bring the barley and water to a boil in a large pot. Simmer, covered, while proceeding with the rest of the recipe. Saute the onions in the butter until translucent. Add the carrots and cook, stirring frequently, until the carrots are tender. Add water as necessary if the vegetables start to stick. When the barley is tender, add the vegetables, mint, and seasonings to the pot. Simmer for another 10 minutes. Add the yogurt and parsley. Carefully warm the soup on low, adding some stock if you want a thinner soup. Done!
Melt the cranberry jelly, add it to the mixer/bowl and whip until the bowl is cool to the touch. I used the whisk attachment on my mixer. Add the salt, vanilla, and butter until it starts to come together (1 cup or more, I didn't really measure, and buttercream isn't supposed to be healthy ;) ). When the butter and melted cranberry jelly come together (basically a flavored butter) start adding the sugar until you are at the sweetness level you like. Add some of the milk if the buttercream is too think.
Preheat oven to 375F Spread Miracle Whip on chicken pieces. Combine stuffing mix with parmesan cheese. Coat chicken pieces with dry stuffing mixture. Discard leftover stuffing. Place on foil lined baking pan. Bake 25-30 minutes or until chicken is cooked through.
Place steak, onion, mushrooms, and chives in bottom of crock pot. Add pepper, garlic, Worcestershire, broth, and wine. Cover and cook on low for 5 - 6 hours. Approximately one-half hour prior to serving, thoroughly mix in flour. Serve over rice and top with parsley sprig.
Mix hot water with jello mix in medium size bowl, then add in rum slowly. pour into 2 ounce cups, preferably small plastic party cups. Chill in fridge until jello has set.
In a small bowl combine Greek yogurt, garlic, cumin, sugar, cucumber, and salt and pepper. Stir and refrigerate until ready to use. Pound chicken as thin as you can get it. Even if you have purchased the thin sliced chicken you still want to get it as thin as possible. Place chicken in a bowl and combine with vinegar, oregano, paprika, and salt and pepper. Cover and refrigerate for at least 30 minutes. In the mean time, peel you potato and cut into 1/4 inch strips. Place cut potato in cold water for at least 15 minutes. Blanching the potatoes before frying will ensure a crispier fry. In a large skillet heat vegetable oil. Personally, I regulate the temperature by instinct. I let the oil heat up and test it with a drop of water; if the water shoots back I know the oil is hot enough. If you aren't comfortable with this method you want the oil to stay around 360 degrees. When the oil is hot enough drop fries inches Depending on the thickness of your fry and your temperature control your fries will take anywhere from 10-20 minutes. You want your fries to have a deep golden brown. Keep a careful eye on them and flip if necessary. Heat a medium DRY skillet. No oil is necessary to saute the chicken. Begin to saute chicken. It should only take about 1 minute on each side depending upon how thinly you pounded it. Let chicken rest under tin foil until you are ready to assemble. You can either toast your pita or microwave it. I prefer to microwave it so it is more pliable (only about 20 seconds). Place 2 heaping tablespoons of the tzatziki sauce and spread over pita. Then place half of the chicken, place mostly in the center, making sure that you are able to fold in the sides. Traditionally, fries are to be placed on top of chicken WITHOUT drying off the oil; however this is entirely up to you. Place fries on top of chicken and top with tomatoes, lettuce, and red onions. Serve with extra tzatziki sauce on the side for dipping.
Mix first four ingredients and shape into 1 inch meatballs. Place meatballs in a 9 X 13 baking pan. Pour remaining ingredients in a sauce pan. Bring to a boil. Pour sauce over meatballs and bake at 350 F for 1 hour. Test one meatball (I know this is hard- LOL) to make sure it's done.
Preheat oven to 325 degrees F. Grease and flour a 9x13 inch glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside. Cream sugar and butter until light and fluffy. Add yolks, vanilla, and cinnamon. Add flour mixture to creamed mixture alternatively with milk. Stir in nuts, if using. Spread into prepared pan. Bake for 20 to 25 minutes, or until toothpick inserted into cake comes out clean. Cool completely. To make icing: Cream together the softened cream cheese and butter until smooth. Add powdered sugar and mix well. Add vanilla then spread evenly over cooled cake. Refrigerate any leftovers.
To prepare the sauce, heat the oil in a saucepan. Add the garlic, onion, carrot, and celery, and saute over medium heat for about 7 or 8 minutes, until the onion is lightly browned. Stir in the tomato paste and cook for about 2 minutes. Deglaze the pan with the wine and then stir in the bay leaves, thyme, and peppercorns. Bring the sauce to a boil over medium-high heat and reduce by half. Add the stock and return to a boil. Lower the heat to a simmer and cook the sauce, stirring occasionally, for about 30 minutes, until reduced to about 2 cups of liquid. Strain through a fine-mesh sieve into a clean saucepan and keep warm. Season the steaks on both sides with salt and pepper. Heat the oil in a saute pan, add the steaks to the hot pan, and sear over medium-high heat for about 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium. Remove the steaks from the pan and keep warm. Add the shallots and mushrooms to the same pan and saute over medium-high heat for about 5 minutes, until lightly brown. Add the Merlot sauce and bring to a simmer. Reduce the liquid by half and stir in the butter until thoroughly incorporated. Add the parsley just before serving. Place the steaks in the center of warm serving plates or shallow serving bowls and spoon the mushrooms and sauce over and around the filets. Serve immediately. Serve with Garlic Mashed Potatoes.
Put the cucumberslices in layers in a strainer and sprinkle some salt on each layer. Leave for 2 hours. Mix the cucumber with the herbs, cream cheese and lots of black pepper. Serve immediately & enjoy!
In a small bowl, mix the salt with the black pepper, crushed red pepper and granulated sugar. On a large rimmed baking sheet, rub the seasoned salt all over the ribs and let stand for 2 hours. Preheat the oven to 300°. In a large roasting pan, mix the ginger beer with the rum, brown sugar and soy sauce. Add the ribs and cover the pan tightly with foil. Braise the ribs in the oven for 1 1/2 hours, or until tender; turn the ribs halfway through cooking. Light a grill or preheat the broiler. Transfer the ribs to a cutting board; reserve the cooking liquid. Cut the racks into individual ribs. Grill the ribs over moderately high heat or broil them, turning, until lightly charred on all sides, about 3 minutes. Dip the ribs in the reserved cooking liquid, transfer to a platter and serve.
In a small bowl, fold strawberries into sour cream. Fold in yogurt. Gently stir in almond extract and sugar. Chill in the freezer for 20 minutes then move to the refrigerator for 1 hour. Serve with fluffy pieces of angel food cake and/or mixed berries.
PASTE. Soak red chillies in boiling water for 15 minutes. Drain and chop. Heat a frying pan, add the peppercorns, coriander, cumin and turmeric and dry fry over medium heat for 3 minutes. Transfer to mortar and pestle or food processor and grind to fine powder. Place ground spices, chilli, ginger, garlic, shallots, lemon grass and shrimp paste in mortar and pestle or processor and grind until smooth. Stir in the lime rind. RECIPE. Add 3 tblspn curry paste to milk and vegetable stock. Add all ingredients except fish sauce and palm sugar to slow cooker. Cook on high for 2 hours and low for 1 hour. Stir in fish sauce and palm sugar. Serve over rice noodles or rice.
The Night Before: Start out by removing the skin from the Italian sausage. In a large skillet, begin to brown the sausage and ground beef. Drain the meats once browned. Remove from skillet and place in a large pot. In the skillet, brown the onion, pepper and mushrooms. Add garlic for the last two minutes. Transfer the mixture to the large pot. Add whole tomatoes and bring to a simmer over medium heat. Be sure to break the tomatoes up well. Stir in chili powder, oregano, parsley, and the hot sauce. Remove from the heat and refrigerate overnight after cooling. Gameday: Light the burner and sit the pot of goodness over the heat. Add the kidney beans in and bring to a boil. Reduce heat to medium and begin to simmer the chili. Now add the tomato paste and the dark beer. I use Newcastle, but Guinness, and Becks dark are both great in this recipe as well. Simmer uncovered until the mixture reduces to desired thickness. If it stays uncovered for an extended period of time and thickens too much just add a little more beer to loosen things back up a bit. Scoop into bowls and top with a few of the jalapeno slices and a sprinkle or two of cheddar.
Soak the gram dal for 3-4 hours in plenty of water. Grind it to a paste in a grinder, adding a little water at a time. Likewise, prepare a paste of ginger and green chillies, adding a little water at a time. Keep both the pastes aside. Then, boil the potatoes in a pot. Drain out the water. Cut the potatoes into very small pieces. Keep aside. Mix the red chilli powder, black pepper powder, boiled potatoes and salt into the gram dal paste. Take a muslin cloth. Tighten it around a small bowl. Hold the cloth tightly at the base of the bowl. Put a little of the gram dal mixture on the muslin cloth tied on the bowl, so that the excess water is drained off from the mixture into the bowl and the mixture gets a circular shape. Now heat oil in a wok. Fry this little circular shaped patties mixture in the oil. Allow it to cool. Cut into fingers. Just before serving, deep fry the fingers so that they are golden brown in colour. Drain excess oil on clean kitchen paper napkins. Serve with green corriander chutney or tomato sauce or sweetened tamarind sauce. ENJOY a MEMORABLE snack!
Lightly butter the sides of a heavy 2 to 3-quart saucepan. In it, combine, sugar, milk, corn syrup, pumpkin and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cover the saucepan for 2 or 3 minutes. Uncover, clip on candy thermometer and continue to cook over medium heat, stir as little as possible - just enough to keep the pumpkin solids from settling to the bottom of the pan. When mixture registers 235°F on the candy thermometer (soft ball stage), remove from heat. Add spices and butter that has been cut into 1/2 inch cubes. Do not stir or jar the mixture as butter is added or as the mixture cools. When the mixture has cooled to 110°F, beat the mixture until it is very thick and loses some of its gloss. Use an electric mixer on low speed for about 8 minutes or beat vigorously with wooden spoon. Stir in nuts. Pour immediately into buttered 9-inch square pan. Score fudge while warm then cut when firm into about 81 pieces.
Mix together the oats, peanut butter and cranberries. And the eggs and salt, and mix until everything is incorporated. Grease a 8x8 inch pan and press the mixture into the bottom. Bake at 350 for 15 minutes. After they're done baking, switch the oven to Broil, and broil them until the top is golden brown. Cool for 10 minutes. Cut into bars and place them on a plate.
In 12-inch skillet, melt butter over medium-low heat. Stir in brown sugar. Add onions; cook 12 to 16 minutes, stirring occasionally, until onions begin to turn golden brown. Place onions in medium bowl; cover to keep warm. In same skillet, cook beef patties over medium heat 6 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees. Return onions to skillet; pour grav over onions and patties. Cook 2 to 3 minutes longer, stirring once or twice, until gravy is throughly heated. If desired, sprinkle with chopped fresh parsley.
Melt the butter uncovered on HIGH in a microwave-safe 3-quart casserole with a lid, about 1 minute. Add the onion and garlic and stir to coat. Microwave covered for 2 minutes. Add the apples, chicken broth, lemon juice, and jest and microwave, covered for 15 minutes, stirring twice. Stir in he horseradish and salt and pepper to taste. Remove the lemon jest. Serve warm topped with parsley.
Saute the onions and leek in the oil until transparent. Add the meat, sprinkle with salt and pepper, and cook until done, breaking up lumps. Add the cumin and the chopped egg whites and mix well. Cut each spring roll skin into 3 strips of equal width (If the dough is not precisely square, use the slightly larger dimension for the length of the strip.) Lay out 3 to 4 strips on your work surface. Place a rounded tsp of the meat mixture toward the bottom right hand corner of each strip. Fold that corner diagonally over to the top left-hand corner, forming a triangle. As you fold, be certain that the side of the strip lines up perfectly with the folded portion. Continue as if folding a flag, alternately folding the bottom corners in a diagonal pattern. Seal the final flap with a bit of the flour paste. Deep-fry in small batches until golden brown (about 3-5 minutes) and drain on paper towels.
In medium saucepan, cover chicken with cold water. Bring to boil, reduce to low heat and simmer, covered about 7 minutes. Turn off heat, remove cover and let chicken cool in the water for 10 minutes. While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl. In small bowl, stir together Parmesan cheese and bread crumbs. Stir half the crumb mixture into artichoke mixture. Set remaining bread crumbs aside. Preheat oven to 400°F. Dice chicken and stir into artichoke mixture. Spoon into 1-1/2 quart casserole and smooth top. Sprinkle with reserved crumbs. Bake about 35 minutes, until golden brown and heated through. Serve over rice.
Trim the fiddleheads so that the stem end is about 2 inches long. Rub the dry brown flakes off the fiddleheads, and rinse well. Fill a saucepan with cool water and plunge the fiddleheads into the water to rinse off any grit. Remove the fiddleheads from the pan, change the water, and repeat the soaking. Rinse the fiddleheads under running water to remove any remaining grit. Rinse and dry the saucepan. Measure oil and butter into it and heat until the butter is melted. Add the fiddleheads and saute, stirring with a wooden spoon, for about 5 minutes. Fiddleheads will be bright green and crispy. Add salt and pepper to taste.