HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan heat the olive oil, add the onion and garlic and cook for two minutes until tender. Add the chicken, the mixed spices, and season with salt and pepper to taste. Cover with water and bring to a boil. Adjust the seasoning and let simmer until chicken is cooked (about 45 minutes). While the chicken is cooking, heat the cooking oil in a frying pan.Cut the cauliflower into medium-size pieces and the eggplant into half-inch slices. Deep-fry the vegetables until they are golden brown. When the chicken is done and you are finished frying the vegetables, drain the chicken stock in another saucepan and SAVE it. We will use this stock to cook the rice. Rearrange the chicken in the bottom of the saucepan and arrange the fried cauliflower and eggplant on top of it. Add the rice and add the chicken stock. Cover and simmer until rice is cooked. Remove the pan from the heat. When you are ready to serve, remove the cover of the saucepan and put the serving tray on top of the saucepan. Flip the saucepan upside-down. Now, you have the saucepan upside-down on top of the serving tray. Slowly lift the saucepan up. All ingredients are now on the serving tray with rice at the bottom topped by the vegetables and the chicken. Garnish with the chopped parsley. Toast the pine-nuts and peeled almonds in couple of table spoons of cooking oil until they are gold. Drain the oil and garnish the tray with the nuts and the almonds. Serve hot with salad and/or plain yogurt.
Warm oysters and broth in pan over medium heat. Add butter and heat until melted. Add milk and warm through (Do NOT boil). Serve with oyster or common crackers.
Spray the bread container of your bread machine with cooking spray. Add ingredients,except pecans and raisins, according to the recommendation of your bread machine manufacturer. Use the whole wheat or basic/white setting. Use the light or medium crust setting. Remove and cool on rack when baked.
Set oven to 375 degrees F. Butter two 11 x 7-inch baking dishes (or use 1 large casserole dish). In a skillet melt butter over medium heat; add in onions and mushrooms and saute until softened (about 6-7 minutes) add in the garlic the last 2 minutes; remove from heat. In a large mixing bowl combine the undiluted soup, half and half cream and alfredo sauce. Add in the sauteed onion/mushroom mixture with cooked turkey or chicken and cooked spaghetti, peas, 1/2 cup Parmesan cheese and 1-1/2 cups Swiss cheese; mix well to combine and season with salt and pepper. Transfer to the baking dishes or large casserole dish. In a bowl mix together the crushed croutons with 3/4 cup grated parmesan cheese and pinch paprika; sprinkle evenly over the casserole. Bake for about 30 minutes or until hot and bubbly. Delicious!
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside. In a medium sauce pan cook the sausage until no longer pink. Add onion and garlic and continue cooking for another 4 minutes. Add marinara sauce to the sausage mixture and set aside. In a medium bowl, blend cottage or ricotta cheese, egg, 1/4 cup of the cheese blend and the chopped spinach; set aside. Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the cottage or ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup cheese blend. Repeat this process three more times starting with the noodles and finish with the remaining 1/4 cup of cheese blend. Sprinkle with oregano on top. Bake uncovered at 350 degrees F for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
Trim brisket leaving 1/2" layer of fat on top. Determine the direction of the grain of the meet and cut off a slice across the grain. This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice. Brush with 1/4 cup of lemon juice (bottle juice is fine). In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt. Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight. Remove brisket and let it come to room temp before cooking. Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter. Prepare your smoker according to the manufacturer's direction. Heat the smoker to 225°F at the cooking level. Place the brisket in the smoker, fat side up. Keep the temperature as close to 200°F as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes. Do not adjust the out vent, it should always remain full open. You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke. If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar. You can let the temperature creep up to 225°F , but not much over that. In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture. Mop on the sauce every hour as you turn the meat. Be sure to turn the meat over and also rotate to ensure even cooking. This should be the only time you open the cooking area. Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F . If you go much past that, your brisket will not slice up, and you'll have pulled beef. Remove and wrap in aluminum foil. Let the meat rest for about 1 hour. Cut the point (the pyramid shaped portion) off following a natural fat layer between the point and the flat. Trim off excess fat. Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide. Slices should be 1/4" thick. If a portion of brisket is falling apart rather than slicing, don't despair. Save the shredded portions and the burnt ends. They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.
Preheat oven at 350°F. Beat sugar and eggs until light and fluffy. Add the others ingredients, in the order of the list below. Fill muffin paper tins(3/4 full, not more) and bake for 20 minutes, or until golden (see my pictures). Cool on wire rack, and then keep them into airtight container or iron box.
pour a good amount of flour onto a plate. Add 1 teaspoons salt and 3 or 4 grinds of pepper. Mix together, and coat chicken pieces, shaking off excess flour. Preheat a pan that has a lid on high heat. Once heated, add olive oil, swirling to coat bottom of pan. Add chicken pieces and brown on both sides. Remove chicken to a plate and turn off heat. If there are any scorched bits in the pan, rinse and pat dry with paper towels. Preheat pan again on medium high heat. Once heated, add butter and stir until melted. Add onion and garlic and fry for a few minutes, but don't let the butter burn. Add chicken pieces back into pan and pour in chicken broth and wine. Add bay leaves, rosemary, basil, 1/2 teaspoons of salt, and 3 -4 grinds of pepper. Stir a bit to spread spices around, and bring to a boil. Once boiling close lid and turn down to low heat. Let simmer for 1 hour, turning chicken pieces over with tongs every 20 minutes or so. Enjoy! Note: Sauce tends to reduce quite a bit, so if you want more sauce, add more chicken broth after half an hour or so.
Preheat the oven to 200 degrees F. For the homemade dry rub: On a parchment paper-lined baking tray, put the garlic, ginger, shallots, and onions and bake in the oven 4 hours, or until dried. Using a food processor, reduce into a powder with the brown sugar, salt, and pepper. Set aside. Coat the brisket with the spice mixture. Cover and keep in the refrigerator overnight to marinate and flavor the meat. For the apple barbecue sauce: In a large bowl, mix together the onion, chipotle pepper, garlic, ketchup, honey, molasses, soy sauce, Worcestershire sauce, lemon juice, salt, and pepper, to taste. Preheat the oven to 350 degrees F. Place the brisket, fat-side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 4 hours or until fork-tender. Transfer the brisket to a cutting board and keep warm. Strain and pour the sauce in a stockpot and let reduce for about 10 minutes on medium high heat until thick. Remove excess fat. Cut the meat with a sharp knife against grain, to desired thickness. To assemble: Garnish onion buns with the meat, sauce, tomatoes, lettuce and top with deep-fried onion rings. Cook's Notes: You can buy dried onions and garlic from grocery stores instead of preparing it. The apple barbecue sauce is a recipe on its own and very versatile. It can be used as a dip, as a sauce or as a glaze for other meats like chicken, pork, etc. The brisket can be served on its own and served with mashed potatoes and vegetables. Brisket can also be sliced and frozen for later use. Make the brisket the day before and reheat for best flavor.
In a medium bowl, whisk together hot sauce, soy sauce, 1/4 cup vegetable oil, chopped garlic, chili powder and 2 teaspoons black pepper. Place steaks in a large zipper-locking plastic bag and pour in 1/2 of marinade. Seal and refrigerate for at least 30 minutes, or up to 3 hours. Combine butter, blue cheese, granulated garlic and 1/2 teaspoon black pepper. Roll with plastic wrap into a log shape, 1-inch in diameter; refrigerate 2 hours or until butter is firm. Preheat grill or broiler to high (450°F). If using grill, keep one third of grill off. Trim root end from celery stalks, keeping any leaves at top of stalks intact. Toss celery stalks and carrots, in remaining marinade and season with salt and pepper. Reserve marinade. Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off. Warm reserved marinade in a small saucepan over low heat. Set aside. Remove steaks from marinade (disgarding meat marinade), pat dry with paper toweling and grill to desired doneness; about 3-4 minutes per side for medium rare (internal temperature of 125°-130°F). Remove steaks from grill and rest for 5 minutes. Serve steaks over carrots and celery, topping with warmed sauce and sliced blue cheese butter. (Reserve extra blue cheese butter for another use and can be frozen.).
Place an oven bag inside of a dutch oven. Place roast in bag. Rub minced garlic on all sides. Rub sage, thyme, rosemary, a little oregano, sea salt and fresh ground black pepper all over the roast to your taste. Chop veggies and add to bag. Pour in wine and balsamic vinegar. Tie off bag. Put in oven on 350°F for 2 1/2 hours or until browned and done.
In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley, brown sugar, salt and pepper. Bring to a boil; reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Ladle soup into 10 oz. ovenproof soup bowls or ramekins. Top with french bread; sprinkle with cheese. Broil for 4-6 inches from heat for 2-3 minutes or until cheese is bubbly.
Combine ingredients in a pitcher and serve in champagne glasses. (This recipe is easily doubled or tripled for large groups.).
Add butter to large skillet or pot and add diced onion. Cook until tender. Add chicken tenders and 1 cup chicken broth to same pot with cooked onion. Cook approximately 20 minutes on medium heat until chicken is done. Cut chicken into bite size pieces and put back in pot. Add 2 cans of cream of chicken soup, 1 cup of milk, sour cream, green chiles (drained), garlic powder and pepper; and 1 cup of cheese. Heat until everything is mixed and melted. In greased casserole dish, layer 6-8 corn tortillas (or flour, your preference). Then add half of the Sour Cream Soup/Chicken mixture. Sprinkle with a little cheese (1/2 cup) Add another layer of 6-8 tortillas, the rest of the sauce mixture and the rest of the cheese. Cover with foil and Cook in 350 degree oven for approximately 45 minutes. You can make this lower in fat by using the reduced fat soup and reduced fat or fat free sour cream, as well as reduced fat cheese. Before serving, you can add a few chives for garnish. Looks nice.
For the Loaf. 1.Preheat Oven to 350. 2.Grease & Flour a Loaf Pan. 3.Cream Butter and Sugar together. 4.In a separate bowl mix eggs and vanilla well, add lemon juice and zest. 5.Add egg mix into the butter mix, beat slowly. 6.Add remaining Ingredients and mix well. 7.Bake for 40 Mins,. For the Glaze. 1.Mix all ingredients in a bowl until well combined and spread over warm loaf.
Line the bottom of 7-inch spring cake pan with a circle of parchment paper. Add nuts, dates and cocoa into a food processor and process into fine crumbs. Transfer into a cake pan and firmly press down. Freeze while preparing the cake layers. CHOCOLATE LAYER. Add tofu into a food processor and blend until smooth. Add cocoa, agave, vanilla and salt and blend until well combined. Using a small saucepan over low heat while stirring, melt coconut oil and chocolate chips. Add to tofu mix and blend until smooth. Pour chocolate layer over the crust and place in the freezer while preparing the coconut cream layer. COCONUT CREAM LAYER. Scoop out only the firm layer, coconut cream at the top of the can. Place cream in a chilled glass bowl and whip the cream at high speed with an electric beater until fluffy and soft peaks form. Stir in agave and vanilla. Spread coconut cream evenly over chocolate layer and if you wish top with frozen berries. Note: for a 9-inch cake double the recipe.
Spray a 13x9 inch baking dish with nonstick cooking spray. Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs. Heat oil in a large skillet over medium-high heat until hot. Add chicken. Cook chicken until browned on both sides, about 3 minutes per side; drain. Arrange in a single layer in prepared baking dish. Preheat the oven to 350°F Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in the skillet and mix well. Bring to a boil, stirring occasionally; reduce heat. Simmer, stirring occasionally, until mixture is thickened, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the Parmesan. Bake, covered, for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for 10 minutes longer.
Combine onion, sauerkraut, wine, bay leaves, caraway seeds and pepper in heavy large saucepan. Cover and simmer mixture for 30 minutes. Add sausage and simmer 20 minutes. Discard bay leaves and serve.
Cut off the top of a garlic head. Place on a piece of foil. Sprinkle with 1 Tablespoon oil and salt & pepper, wrap foil around garlic. Bake 1 hour at 350. Push roasted cloves out of the garlic into a microwave safe bowl, mash with a fork. Add butter to the bowl and microwave until butter softens. Add the rest of the ingredients, mix well.
Heat oven to 350°F. Put the saffron in a small bowl with 1 tbsp hot water. Allow to soak for at least 10 minutes. While saffron is soaking, using as little olive oil as possible, brown the chicken 2 minutes per side in appropriate casserole dish (see note in description). Remove chicken and set aside. Add onion and peppers to casserole dish and cook 4 minutes, stirring regularly. Add more olive oil if required. Add the garlic, red pepper flakes, cumin, and coriander. Cook for 30 seconds. Remove from heat. Add rice and stir to coat each grain in a thin layer of oil. Place chicken on top of rice. Combine saffron liquid and chicken stock and stir. Pour the combined liquid over chicken and rice, return to heat, and bring to a boil. Place lid on casserole dish and bake 50 minutes. Remove from oven and let stand several minutes with the lid on. Stir in olives and serve.
Place all ingredients in a small blender. Blend till smooth. Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
Preheat the oven to 400 degrees F. Generously oil a 10 inch pie pan and coat lightly with flour. Combine zucchini, eggs, flour, mozzarella, parmesan, herbs and 1 T olive oil in a bowl and mix well. Spread into the prepared pan and bake for 35-40 minues or until golden brown. About halfway through the baking, brush with the remaining tablespoon of olive oil[optional]. Remove from oven. When it has cooled for about 10 minues, use a spatula to loosen the crust from the pan so it won't break later. Top with your favourite pizza items and bake at 400 F until heated through.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl. Return the pan to the stove and add half the remaining oil. When it's hot, add the portabella mushrooms and saute until nicely browned, about 5 minutes. Add portabellas to the onion mixture and repeat sauteing with the remaining oil and the white mushrooms. Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Season with salt, pepper and red pepper flakes.
Butter 8 1-cup/250-ml. ramekins. Freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool. In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight. To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, creme fraiche, or whipped cream, and serve at once.
In large bowl, soak peas in 6 cups water for 12 hours or up to 24 hours. Drain and Rinse. Place in slow cooker. Add 6 cups water, ham bone, onion, celery, carrots, garlic, bay leaf and pepper. Stir to combine. Cover and cook on low until vegetables are tender, about 6 hours. Discard hambone and bay leaf. Mix red onions with vinegar. Ladle soup into bowls and garnish with spoonfuls of onion mixture.
Start boiling the eggs. While they are boiling cut pickles and onions (if using). Mix all ingredients (including eggs when done, shelled and chopped). Stir it all up and then enjoy! Mmmm!
heat wok. add 1 tbsp oil. crack eggs into hot oil and stir fry to scramble, remove. add additional oil to wok if needed, add onions, ginger, garlic, and light green parts of scallion. stir fry for 1-2 minutes until softened. add shrimp, pork and peppers, stir fry until heated through. add needle noodles and stir fry to mix well. add sauce ingredients, continue stirring. add green parts of scallions,bean sprouts, eggs, mix well, serve.
Pre-heat the oven to 350 degrees F and butter and flour your cake pan. Wash oranges thoroughly to remove pesticide and wax residue. Slice tops and bottoms off of the oranges to remove the thickest part of the skin and discard. Chop oranges into chunks and discard the seeds. In a food processor, process the oranges into a chunky puree. Add the olive oil slowly and continue to process until it is well blended. In a bowl, sift flour, baking powder, baking soda, and salt. In a large bowl, beat eggs thoroughly and gradually add sugar until mixture is thick and lemon-colored. Add vanilla and optional almond extract. Fold about a third of the flour mixture into the eggs and beat until mixed. Fold in about a third of the orange mixture and beat. Continue to add flour and orange mixture until everything is combined. You'll have a chunky batter. Pour batter into cake pan. Bake for 60 minutes or until cake is brown on top and has pulled away from the sides of the pan. Let cake cool. If you used a spring form pan, remove the sides. If not, then let cool for five minutes then remove from the pan and allow it to finish cooling. After it has completely cooled, dust with powdered sugar.
Combine a pumpkin, pudding mixes and water very well. Using a mixer or whisk makes a better texture. Add cool whip and chill. Note: The whole thing is 11 weight watcher points Estimated points 1.5 per serving.
Place rolls, still frozen, in greased bundt or angel food pan. Sprinkle with pudding mix, sugar, nuts and cinnamon. Pour butter over all. Cover pan w/ plastic wrap. Let sit overnight in oven. Next morning, set oven at 350 and bake uncovered, 25-35 minutes or till brown. Remove and let sit 10-15 minutes. Invert on serving plate. Enjoy.
Preheat oven to 350 degrees Fahrenheit. Melt butter. Mix eggs with corn syrup, vanilla, sugar, and melted butter. Add pecans to mixture. Pour into two 8 inch pie shells. Bake for 50 minutes or until a knife inserted comes out clean.
Cook and drain fettuccine as directed on package. Meanwhile, cup pork into strips. In nonstick skillet, heat oil over medium high heat. Add pork, broccoli, green beans, and bell pepper. Cook 6 to 8 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp tender. In small bowl, mix remaining ingredients until smooth. Stir into pork mixture. Cook 1 to 2 minutes, stirring constantly, until bubbly and thickened. Stir cooked fettuccine into sauce mixture. Cook stirring occasionally until thoroughly heated.
Dissolve 1 tbsp sugar in the warm water in a small bowl. Sprinkle the yeast over the water. Do not stir. Cover and let stand for 5 minutes. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly. In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter. Mix together the eggs, sour cream, and vanilla in a separate bowl. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. Dough will be soft and sticky. You may need to add a little flour to make it handle-able but add as little as possible or else the dough will become tough. Lightly butter a medium bowl. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Brush the top lightly with a small amount of softened butter. Cover and let rise for 45-60 minutes at room temperature. ***For later use: cover with plastic wrap and refrigerate for up to 3 days. When ready to use, let it come to room temperature and finish rising.
Stir all ingredients together in a bowl. Serve immediately, or cover and chill up to 2 days.
Preheat oven to 375 degrees. In large bowl, combine cake mix, diet soda and 2 egg whites; beat for 2 minutes until well mixed. Line two 12 cup muffin tins with paper liners. Fill each liner 2/3 full with cake batter. Bake for 18 - 20 minutes. Cool in pan for 10 minutes. Remove to wire rack to cool completely. Once cupcakes are completely cool, fill a pastry bag fitted with a star tip with the Cool Whip Free. Insert tip into center of each cupcake and fill with Cool Whip. Store in the refrigerator, out of sight of others. Sneak in the kitchen regularly and indulge.