HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight. Preheat oven to 375°F Zest lemons. Slice 1 lemon; juice half of the other. Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tablespoons olive oil and the thyme. Put lemon slices in cavity. Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning them to coat. Roast chicken, basting every 30 minutes or so, until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil. Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tablespoons fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth. Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in 1 tablespoons reserved Meyer lemon juice, or more to taste. Pour sauce through a fine-mesh strainer into a serving bowl. Carve chicken, discarding lemon slices; serve with sauce.
Preheat oven to 350 degrees. Combine sugar and flour in medium sized mixing bowl. Add melted butter and pineapple juice. Add cheddar cheese and drained pineapple chunks. Pour into 8 x 8 square dish or pan. Sprinkle with Ritz crumbs on top. Bake for 20-25 minutes.
In a 2 quart covered casserole dish, saute beef and onions with celery seed, oregano, salt and pepper until beef is well done. Add crushed tomatoes, tomato juice and sugar and stir together. Cover mixture with an even layer of uncooked macaroni. Completely cover macaroni with slices of cheese, evenly over the entire surface. Cover and reduce heat to low. Let simmer for 25-35 minutes. Remove from heat and allow to stand uncovered for 10 minutes to allow dish to set up, then serve.
WHITE PUREE. Steam cauliflower until tender. Pulse raw zucchini and lemon juice in food processor until smooth. Slowly add cauliflower and continue pulsing; add water as needed, but the less, the better. GREEN PUREE. Steam spinach, broccoli and peas together. Puree all in food processor; add water as needed until mixture is smooth. CHILI. Heat oil over medium heat in chili or soup pot. Cook onion until slightly translucent. Stir in garlic, chili powder, cumin, cayenne, ground pepper, White and Green Purees, tomatoes, beans, and one cup vegetable broth. Mix well. Bring to a boil. Reduce to low heat and simmer for 45-60 minutes, adding more broth as needed.
Boil potatoes until soft. Mix dressing packet, flour, and yeast in one bowl. Pour milk in another. When potatoes are done, drain and add butter and milk. You can add salt and pepper if you like. You do not want these to be too creamy, they need to be somewhat firm. Heat the oil. Take 2 spoonfuls potato and form into a ball. Put in milk bowl, then put into flour bowl. Repeat. Place in oil and roll around until done. Drain on a paper towel.
Preheat oven to 400 degrees. In a large bowl, combine flour, sugar & baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until flour mixture is moistened. It will be very thick and pull away from the sides of the bowl. Spoon into greased muffin pan. Bake 15 to 20 minutes or until golden brown. Remove from pan and let cool.
Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat. Add bacon, onions, and celery and bring to a simmer. Reduce heat to medium. Cook, stirring occasionally,30-40 minutes until vegetables are very soft and lightly browned. Add garlic. Pick over beans,remove bad ones, rinse and drain. Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat. Reduce heat to simmer and cover. Cook until beans mash easily,about 3 hours. Skim fat from the soup and discard. Allow soup to cool slightly and then puree small portions at a time in food processor or blender. Soup must be cool enough not to crack the pitcher. Also, be sure to do in small batches Return soup to pan and cook over medium-high until very hot. Remove from heat, stir in vinegar and sherry. Serve with condiments.
Dip tomatoes in hot water for 20 seconds then in ice cold water. Peel off skins. Cut into about 8 pcs. We then fill a quart jar full of tomatoes like for canning and then dump into large pan. We prepare 4 quarts worth for each batch. Chop up all veges except tomatoes in a food processor and put into large pan with tomatoes. Add the vinegar, brown sugar, and salt. Simmer over low heat for 3-4 hours until reach desired consistency. Stir often to keep from sticking and burning to bottom of pan. Can in pint sized jars by water bath method. Check your current canning instructions for length of time in water bath.
Combine all ingredients, except dried fruit, in a microwave safe bowl. Cook on high for 2 minutes. Stir;cook for an additional 2 minutes. Remove from microwave and add dried fruit; mix well. Spread on large cookie sheet to cool. Store in air tight container.
Spray large skillet with olive oil cooking spray. Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently. Sprinkle with cilantro and lime juice. Cook an additional 2-3 minutes. Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up. Serve with sour cream and salsa.
Cook frozen broccoli according to directions on package or boil fresh for 8-10 minutes in small amount of water. Add water chestnuts to the broccoli so that it gets hot. Transfer to a serving bowl. In pan used for cooking broccoli, melt margarine and add soy sauce. Pour over broccoli, tossing to coat.
Preheat oven to 350 degrees. Grease and flour 9 x 13 inch baking pan. Stir together and mix well dry cake mix, 3/4 cup melted butter and 3/4 cup pecans. Press mixture evenly into prepared pan. Stir together until well mixed 1 cup brown sugar and 2 packages of cream cheese. Spread this over cake mixture. Sprinkle with remaining 3/4 cup pecans. Bake 25 to 30 minutes or until edges are brown. Cool completely. Cut and store in refrigerator in air tight container.
Preheat oven to 375 degrees. In the top of a double boiler over hot water melt 4 squared of white chocolate-set aside. Coarsely chop 4 squares of the chocolate and set aside. In a large bowl beat the butter, baking soda, salt and eggs together. Slowly add the melted chocolate and beat until creamy. Gradually stir in the flour, chopped chocolate and almonds. Stir until well incorporated. Roll dough into 1 inch balls and place on baking sheets 1 inch apart. Bake for 10 minutes in the pre-heated oven. You want the edges a light golden brown. Remove and coolon racks. In a small pan melt the jam. Spoon 1/2 teaspoon on each cookie. Cool. Melt the remaining 3 squares of chocolate and drizzle over the jam covered cookies. **Youcan use dark chocolate if you wish, it's nice when half the cookies are drizzled with white chocolate and the other half with dark chocolate.
place ingredients in bread maker according to Manufacturer's directions. set on dough setting. grease two baking sheets. when dough cycle is finished place dough on lightly floured surface and punch back. Divide into 8 portions. Shape each into a ball and place on baking sheets. Flatten the tops slightly. Cover with lightly with oiled plastic wrap and let rise 30- 45 minutes. Preheat oven to 425 degrees. Bake 15 to 18 minutes until golden. Split and fill with whipped cream and jam. dust with sugar before serving.
Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick. In a large bowl or plastic bag, combine flour with next 3 ingredients. Add chicken to flour mixture, toss to coat. Heat 2 tablespoons oil in a large skillet over medium-high heat. Saute chicken 3-5 minutes per side or until done. Remove from skillet. Add mushrooms and remaining oil, if needed. Saute 2-3 minutes. Stir in wine and remaining 3 ingredients. Stir to loosen any browned particles; bring to a boil. Return chicken to skillet. Simmer, uncovered, 2 minutes.
Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs. Stir in the crumbs and the parsley. Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour. The crumbs become crisp & crunchy as they cool. Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width. Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well. Cover and cook on high for 3mins, stirring or shaking after 1 minute. Remove top layer of plastic from the breasts and place some filling on each breast. Roll up and secure with toothpicks. Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs. Arrange breasts evenly in a circle on a flat dish. Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins. Stand 2-3 minutes before serving. Either leave whole to serve or cut into slices. Serve either with hot vegetables or a salad.
Remove seeds and stems from jalapenos and serrano chilies. Combine all ingredients in a large bowl, except the last two. Put the last two in a blender/food processor and blend until chunky or to the consistency you prefer. If it is too thick add water a tablespoon at a time. Add blended mixture to fresh ingredients and mix well. Refrigerate until cold. The longer you refrigerate the better it will taste since the flavors will have time to marinate together.
Preheat oven to 400 degrees. Heat the oil in medium saucepan over medium heat. Add the garlic and cook, stirring once or twice, until soft, 1 to 2 minutes. Sir in salt, paprika and red pepper flakes and reduce heal to medium-low. Cook, stirring occasionally, until mixture is blended, 2 to 3 minutes. Remove form heat. Rinse and pat dry mushrooms. Arrange them in a single layer on a baking sheet and brush them all over with the garlicky oil. Roast for 15 minutes. Turn the mushrooms over and continue baking until they are golden brown, about 10 minutes. During the last 10 minutes, return the saucepan to the stove over low heat. When the mushrooms are ready, turn them into the saucepan along with any juices that have accumulated on the baking sheet. Stir well to coat the mushrooms. Add 1 tbsp of the parsley and stir again. Pour into a chafing dish to keep warm. Garnish with the remaining parsley and serve with toothpicks.
Assemble a food processor, spring-loaded candy scooper or a tablespoon, 2 large baking sheets lined with wax paper, double broiler, plastic spatula, and wire dipping scoop. Note: You can dip the truffles in chocolate without using a wire dipping scoop but it makes the coating process so much easier with very little chocolate wasted. I bought my Wilton's Dipping Scoop at Jo-Ann Fabrics with a coupon for very little cost, and it has been worth every cent! In a food processor, combine coconut flakes, confectioner's sugar, butter, shortening, and 3 tablespoons half-and-half. Add more half-and-half, one tablespoon at a time, as needed to thoroughly moisten coconut mixture so that it sticks together but is not watery. (I usually only need to use 4 tablespoons of half-and-half total.) Pour into a bowl. Using a spring-loaded candy scooper or a tablespoon, place level tablespoon rounds of coconut mixture on wax paper-lined baking sheet. Shape rounds by rolling between palms. Place in freezer for at least five minutes to firm up. Boil water in double boiler and reduce to low heat. Pour half of chocolate chips (one cup) into top of double boiler and constantly stir with plastic spatula, scraping bottom of bowl, just until melted (do not get any water in the chocolate). Remove from burner. Place one coconut round in wire dipper leaving rest of coconut rounds in freezer. Dip each ball into the melted chocolate. Wipe excess chocolate off of wire dipper with spoon. Pour onto second wax paper-lined baking sheet. Repeat process until there is not enough melted chocolate to cover coconut rounds. Melt remaining chocolate chips (one cup). Coat rest of coconut rounds. Using spoon, drizzle melted chocolate over any spots of coconut that are not covered with chocolate. Drip remaining melted chocolate over each truffle until all of melted chocolate is gone. Refrigerate for 30 minutes. Place candy liners in a cookie tin with a lid. Place one truffle in each candy liner. Store in the refrigerator. Allow to warm up to room temperature before eating for a much better flavor and creamier texture of filling.
In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
Place the cream in a small pot and reduce by half by gently simmering 20 minutes. Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper. Preheat broiler. Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.
Brown beef in skillet. Drain grease. Combine remaining ingredients and pour over beef. Mix well. Simmer slowly for 10 to 15 minutes. Serve on your choice of rolls. (I like onion or potato rolls with this).
Place diced potatoes and sliced carrots in a large microwave safe bowl, cover and cook in microwave for six minutes until potatoes are partially cooked. Heat oil in a large skillet. Place flour in a gallon sized plastic bag and coat meat. Brown meat in skillet. (Remaining flour in bag will be used as thickener) Put potatoes and meat in crock pot. Add remaining ingredients. Add flour from bag along with enough to make 1/3 of a cup of flour. Stir well and let simmer on low for 4 hours. If not to desired thickness you may remove cover and turn to high, stir every so often. Or add more flour or some cornstarch dissolved in a little water.
Brown ground beef and onion in a skillet. Preheat oven to 375 degrees. In a medium bowl, mix 3 1/3 cups water and stuffing together until moist. In the skillet, combine corn, mushroom soup, and milk with meat until creamy. Salt and pepper to taste. Mixture should not be soupy or your stuffing will sink. Lightly grease pan with cooking spray. Pour meat mixture evenly into the bottom of a 10x14 baking dish. If stuffing is too dry or thick to spread, add just a little extra water. Spread stuffing on top of the meat mixture. Bake for approximately 30 minutes or until meat & soup mixture is bubbly and stuffing is browning on the top. Serve alone or with veggies. Variation: Use 3 packets of dry brown gravy mixed according to package directions instead of mushroom soup and milk for the gravy. Sometimes, I also use an extra box of stuffing to put on the bottom of the dish as a bottom crust.
Gently rub each brussel sprout half with olive oil, keeping it intact (or you can just toss them in a bowl with a glug of olive oil). Heat 1 tablespoon of olive oil in a large skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. Serve immediately.
bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts. Seanson to taste with salt and pepper. Mound in bowl. Sprinkle with remaining green onions and nuts.
Preheat oven to 325. Lightly grease 13 x 9 baking pan with vegetable shortening. Measure out 1/2 cup of cake mix and set aside for filling. Place remaining cake mix, melted butter, and 1 egg in mixer bowl. Blend with mixer on low speed for 2 minutes. Stop machine and scrape down sides of bowl. The batter should come together in a ball. With your fingertips, pat the batter evenly over bottom and 1 inch up sides of prepared pan, smoothing it out with your fingers until the top if smooth. Set pan aside. For filling, place cream cheese and condensed milk in mixing bowl that was used to make the crust, and with the same beaters (no need to clean them). Blend with mixer on low speed just until combined, 30 seconds. Stop machine and add reserved cake mix, remaining 3 eggs, sour cream, vanilla, and coffee powder and beat on medium speed for 1 minute. Stop machine an scrape down sides of bowl. Remove 1 cup of batter, place it in small bowl, and whisk in the melted chocolate until the mixture is well combined. Set the chocolate mixture aside. Pour the coffee-flavored filling onto the crust and spread with rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. With a tablespoon, drop chocolate mixture on top of the filling. With a dinner knife, swirl the chocolate mixture around in the batter to create a marbled effect. Place pan in the oven. Bake cheesecake until it looks shiny and center no longer jiggles when you shake the pan, 35-40 minutes. Remove pan from oven and place it on wire rack to cool, 30 minutes. Lightly cover pan with plastic wrap and place pan in refrigerator to chill for at least 1 hour. Cut into squares and serve.
Drain the corn, peas and beans and combine in a 3 quart bowl. Add celery, onions and peppers and mix well. In a small saucepan, combine sugar, oil, vinegar, salt and pepper. Bring to a boil and turn off heat. Cool dressing mixture,and then pour over vegetables. Refrigerate overnight before serving.
First chop/dice the onions, tomatoes, green chilies,(and red peppers/breakfast meat if you want) in little cubes and put them aside. Now heat up a frying pan (I use a frying pan because it's nice and wide and gets a good saute job done!). Once the frying pan is warm, add 1-2 table spoons of the olive oil (olive oil is great for low cholesterol, but any regular greaser will do). Let the oil heat up for 30 seconds. Now add the chopped onions, this should accompany the sizzling sound. Saute the onion till a light golden( or light brown), now add 1 teaspoon of white cumin Seed power, add the 1 teaspoon of red chili power, add 1/2 teaspoon salt and add as much black pepper as you wish. Mix the ingredients in the pan with the onion for 30 seconds. Now add the tomatoes, green chilies and the red peppers and breakfast meat. Last but not least--add the eggs! Make sure the pan IS NOT TOO HOT so nothing gets burnt. Stir the ingredients around, Saute the eggs along with the vegetables! Once the eggs are golden brown. Sprinkle the eggs with freshly chopped parsley. You can use the eggs in between bread as sandwiches or eat it by itself. People in Peshawar eat it with freshly made bread from the tandoor (clay oven). I hope you liked this recipe. For vegetarian, omit the meat.
Layer the lettuce, celery, onions, pepper and peas. Spread mayonnaise on top. Sprinkle with Splenda, then top with cheese. Cover tightly and refrigerate at least 4 hours and up to 24 hours. LAWL Count: 2 veg, 1 fat, 1/2 dairy.
Rinse the lentils. Combine them in a saucepan with the apple juice, ginger and water. Bring to a boil, then lower the heat and simmer, uncovered, for 30-40 minutes, until the lentils are tender. Add a little water near the end of cooking time to prevent sticking. While the lentils cook, saute the onions, garlic and carrots in oil for about 5 minutes, until the onions begin to soften. Add the bell peppers and zucchini and tomatoes, cover and cook on low heat for about 10 minutes, until just tender. Stir in the soy sauce and vinegar. When the lentils are ready, combine them with the vegetables. Serve on rice and top with chopped scallions.
In a large saute pan, heat the oil, garlic and ginger over medium high heat until fragrant. Add the shrimp and cook for 2-3 minutes, or until bright pink. In a bowl, whisk the remaining olive oil, lemon and lime juice, scallion or chives, chili oil and salt. Pour over shrimp and let sit in the refrigerator for at least an hour or even over night. Before serving, toss shrimp with roasted red pepper.
Combine cake mix, 1 egg, butter and 1 teaspoon vanilla and mix well. Spread in a greased and floured 9 X 13 pan. Batter will be very thick. Combine remaining 3 eggs, 1 teaspoon vanilla, cream cheese and powdered sugar and beat well with mixer. Spread over cake mix mixture. Bake at 300 degrees for 1 hour. Refrigerate squares.
Warm oil in skillet. Add tortilla strips and fry until lightly golden but not crisp. Add the onion and jalapeno and cook for 2 minutes, additional oil may be needed. Add tomato and cook and additional 2 minutes. Add egg substitute and shredded meat; cook until almost set, stirring occasionally, season with salt and pepper to taste. Sprinkle cheese on top of the egg mixture, cover, turn off heat and allow to sit until cheese melts. Serve topped with your favoriate salsa, avocado slices and additional corn tortillas if desired.
Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons. Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes. Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.
Combine apricot necar and mustard in a large skillet; bring to a boil. Add chicken; cover, reduce heat and simmer 10 minutes. Meanwhile, bring chicken broth to a boil in a medium saucepan; stir in couscous. Cover, remove from heat, and let stand 5 minutes or until liquid is absorbed. Turn chicken, cover and simmer an additional 5 to 8 minutes or until done. Place couscous on a serving platter and place chicken on top of it, reserving the cooking liquid in skillet. Keep couscous and chicken warm. Bring the reserved cooking liquid in the skillet to a boil; cook uncovered about 10 minutes or until it is reduced to one cup. Spoon the sauce over the chicken; sprinkle with minced basil.