HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. Spray skillet with cooking spray. Add chicken and cook 4 minutes each side until browned. Place chicken in an 11 x 7 baking dish coated with cooking spray. Combine hot sauce and next 4 ingredients. Pour over chicken and bake uncovered for 25 minutes. Serve with dressing.
Heat the oil in a 6 quart (or larger) saucepan on medium heat. Add carrots, onions, garlic and ginger. Stir-fry about 8 minutes. Add potatoes, tomatoes and cilantro. Stir fry another 5 minutes. Add remaining ingredients. Increase heat to high and bring to a boil. Lower heat to simmer. Cover and cook about 45 minutes or until vegetables are tender.
Preheat oven to 350F degrees. In a large bowl, combine beans, tomato sauce, onion, beer, molasses, mustard, jalapeno pepper, Worcestershire sauce and red pepper flakes; mix well. Transfer to a 1-quart casserole dish and bake 45-50 minutes, until most of the liquid is absorbed. Remove from oven; stir in cilantro and serve.
Preheat oven to 160C, and line a tray with baking paper. Sift the flour and ground ginger into a large bowl. Add the crystallised ginger. Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between. Allow the mixture to come to the boil. Add melted butter, sugar and syrup to the dry ingredients and mix well. Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray. Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar. Place tray in the preheated oven and bake for 15 minutes. Cool on a wire rack, though I think these taste best when still warm!
Heat oil. Saute ginger till brown. Add garlic, bean sauce and coriander. Continue to saute. (Add chili, if desired). Now add chicken stock and oyster sauce. Simmer till reduced by half. Add sugar to reduce the saltiness and pepper to taste. ENJOY!
Preheat oven to 350°. Butter and lightly flour the sides and bottoms of two 8" round cake pans; knock out excess flour. Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed banana, and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk. Spoon into the prepared pans and smooth the tops with a rubber spatula. Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely. Meanwhile, make the filling: in a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk. Return to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly, and refrigerate. To assemble the cake: Split each cake layer in half. If the custard is too thick to spread, thin it with a little cream. Spread 1/3 of the filling and arrange 1/3 of the banana slices evenly on 3 of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours. Just before serving, make the topping: in a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.
1. Brown Susage, Onion, & Garlic, drain. 2. In slow cooker add: Everything except orzo and Parmesan. 3. Cook on Low for 8 hrs or on High for 4 hours. 4. Set pot to high and add Orzo for 20 minute. 5. Serve with Parmesan Cheese in top.
Cook macaroni, rinse and drain well---Let cool. combine sweetened condensed milk, mayonnaise,. vinegar, sugar and green pepper. Put macaroni in a large bowl. Pour above ingredients over macaroni. Mix well. Chill. Mixture will thicken in the refrigerator.
Heat oven to 350 degrees. In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted. Place chicken in baking dish, turning to coat with butter. Arrange chicken skin side up; bake uncovered 1 hour. Heat soup, cream and Sherry, stirring occasionally. Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms. Remove chicken from oven; drain fat from dish. Pour soup mixture over chicken. Cover tightly; cook 15 to 20 minutes longer or until fork tender.
Grease a 9x13 pyrex dish. Preheat oven to 450. Wash, peel, and grate sweet potatoes. In large bowl, combine sweet potatoes, ginger, raisins, cinnamon, sugar and vanilla. Mix well. Add milk and butter; stirring to incorporate throughout mixture. Pour into pyrex dish. Bake on the bottom shelf of your oven for 30 minutes. Lower oven temperature to 350. Move dish to top shelf. Cook for an additional hour until top is brown, knife comes out clean. The top will look very sticky.
Melt the butter in a large pan overmedium low heat. Add the onion, leeks, and rice. Cover and cook stirring accasionally for about 10 minutes until the vegetables are softened. Add he peas, water, bouillin cube, and arragon and bring just to a boil. Season a little pepper. Cover an simmer gently occasionally stirring for about 35 minutes until the vegetables are very tender. Let the soup cool slihtly, then transfer to a blender or food processor and process to a smooth puree in batches if necessary. (If using a food processor strain of the coooking liquid and preserve. Puree the soup solids with enough cooking liquid to moisture them, then combine with the remining liquid.) Return the soup to the pan. Taste and adjust the seasoning. Gently reheat the soup over low heat for about 10 minutes until hot. Ladle into warm bowls and garnish with hard cooked egg or crootons.
FOR THE GLAZE: Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste. FOR THE STEAK: Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices. FOR THE PIZZA: Heat the grill to high. Brush both sides of the pizza with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress. Drizzle with some of the Balsamic Glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
Mix the first 5 ingredients until the sugar is dissolved, then mix in the rest in order. It can be eaten immediately but tastes best after 4 hours. Substitution: If you don't have Buttermilk, you use Sour Cream. Substitution: If you want to make use of your Broccoli Stalks, you can peel them and then shred them instead of the Cabbage Coleslaw Blend. Additions: Try adding a 1/4 Cup of raisins and/or Jerk Seasoning to taste. Enjoy!
add all ingreadents except pasta and cheeses into a large sauce pan bring to a boil stirring to make sure bottom does not burn,turn to low heat cover with lid and simmer 30-120 minutes stirring ocassionally so not to burn.(the longer you cook the sauce the more pepperoni flavor you will have I cook it for at least 2 hours). While the sauce is simmering cook your pasta according to the directions on package. Heat oven to 350. mix sauce with pasta. Grease a 13x9 inch pan. Layer half the pasta ingredients in pan add a layer of each of the cheeses. Repeat then top with rest of cheeses. Bake, uncovered for 25-30 minutes, until light brown.
Using an electric mixer, whip mashed potatoes, eggs and 2 1/2 tablespoons of pesto sauce in a large bowl until all the ingredients are well incorporated. Add 3/4 cup crumbled feta cheese and mix well. Gradually fold in flour. Bring salted water to a boil in a large pot. Reduce heat slightly. Working with about 1 tablespoon at a time, drop a few gnocchi into salted water and cook for a few minutes, until they rise to the surface. Using a slotted spoon, transfer gnocchi to a strainer to remove excess water. Repeat the process with the rest of the dough. Serve warm topped with remaining pesto sauce and crumble feta cheese.
Preheat your oven to 350 degrees. Line or lightly oil a muffin tin. Mix the dry ingredients together, from the soy flour down to the baking soda. Mix in the raisins and dried apricot if you are using. In a separate bowl, mix together the wet ingredients, from the eggs to the orange zest. Fold the wet ingredients into the dry until just moistened. The batter should be lumpy. Fill the muffin tins, 2/3 full. Bake for approximately 25 minutes, test with a toothpick to be sure.
Heat oven to 350 degrees. In a bowl, combine beans, soup, milk, 1/2 can of onion rings, 1/2 jar of bacon bits and pepper; pour into 1 1/2 quart casserole dish. Bake 30 minutes. Top with remaining onions and bacon bits. Bake 5 minutes longer.
In a large bowl, combine dry ingredients and cheese. In another bowl, whisk the milk, oil and egg. Stir liquid mixture into dry ingredients just until moistened. Pour into a greased 9-in.x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Put sauerkraut and its liquid in a large mixing bowl. Add the shortening and blend well. Add the flour, mixing carefully with your fingers. Gather into a ball. Lightly flour a pastry board and roll out the dough until it is 1/8-inch thick. Cut into 2- x 4-inch strips with a sharp knife. Add caraway seeds if desired. Place the strips on an ungreased cookie sheet and bake in preheated oven until lightly brown. If the zelnicky get too brown they become bitter. Remove immediately to a rack and cool. Serve as snack with beer and cheese or with soup. OVEN TIPS: If using cushioned baking sheets (double sheets), bake at 375F degrees. If using regular baking sheets, bake at 350F degrees.
Pork& Marinade:Combine everything (but the pork) untill it's all blended together well. Add the pork and let sit for at least 30 minutes. I like to let it sit in the fridge overnight. Some people like to use dishes or bowls to marinade the meat, but I like to use large zipper seal bags. While the meat is soaking we can get going on the dipping sauce: Mix everything together and taste. If it's too spicy-hot, just add a little more sugar, fish sauce, and lime juice till the flavor is right. When it's time to cook the meat, start your grill (I prefer charcoal). Skewer the meat if thats what you are doing, and place the items on the grill. Cook both sides evenly for a couple of minutes and make sure it's cooked all the way through. When eating, dip the meat into the sauce and enjoy.
Preheat oven to 375°. Makes 12 muffins. Add buttermilk to oat bran and let stand. In another bowl combine flour, baking powder, baking soda and salt, set aside. In large bowl beat vegetable oil, egg, sugar and vanilla together. Add buttermilk-bran mixture to liquids and stir well. Add dry ingredients all at once and stir until ingredients are just blended. Gently stir in blueberries. Spoon into prepared muffins tins. Either paper lined or greased. Bake 20-25 minutes or until tops are golden. NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.
Marinade lamb in lemon juice, oil, garlic and chopped rosemary for at least an hour. Combine lemon, onion, garlic and rosemary sprigs in a baking dish and place lamb rack with marinade on top. Bake at 180 C for 35-40 mins or until cooked to your preference. Remove lamb to a plate & keep warm. Discard pan ingredients but reserve pan juices. Heat pan juices and blend in flour. Cook for 1 minute. Gradually blend in stock and wine until smooth. Cook stirring until sauce boils and thickens, Season to taste. Serve roast, sliced into cutlets with sauce and vegetables of your choice.
To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone. Remove skin, salt and pepper each piece. Place in a large bowl. Add 2 cups buttermilk to tenderize for about an hour. In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter. Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes. Remove from pan and set aside. Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color. Remove and repeat with the remaining chicken. Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside. Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen. Let this cook for 5 minutes to burn off the alcohol. Add onion mixture, parsley, sage, rosemary. Stir in cream cheese. Dissolve flour in 1/4 cup of water; add to the sauce. Cook until just slightly thickened. Adjust salt and pepper to taste. Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken. Cover with aluminum foil and cook in a 350 degree oven for 20 minutes. It makes an amazing sauce to serve over rice. **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity.
Spray each tortilla lightly one one side only with no-stick cooking spray; cut each tortilla in half then into cross-wise scant-1/2" strips; spread tortilla strips evenly across baking sheet and place into a 400°F oven for 8 minutes (tossing strips after 4 minutes for even baking) until they are a very light golden-brown; remove from oven and set aside. Meanwhile, combine chicken, beans, broth, garlic, taco seasoning, and cumin in a small saucepan; simmer 10-15 minutes, or until broth is fully absorbed so that the moist chicken mixture is warmed and flavorful; drain away any excess broth if necessary or desired. Toss lettuce, onion rings, tomatoes, and jalapenos together; divide lettuce mixture evenly between three serving plates; spread a large spoonful (almost 3/4 cup) of chicken mixture across top of each plate of lettuce; add some grated cheese then a handful of baked tortilla strips; garnish each salad with a small dollop of sour cream and salsa as desired.
Saute onions, bell peppers, and garlic in butter, just until onions are translucent. Add chili powder, and dry mustard. Stir to incorporate. Lower heat and add remaining ingredients. Simmer on low for at least one hour. Let cool then blend smooth in food processor or use a hand held mixer (a boat motor as Emeril would say). Put up in mason jars. If you actually "can" the sauce it will keep for a month or so. (There are no preservitives so be careful). If not, use what you need, it will keep in the fridg for a couple of weeks, and you can always give the rest away--your family and friends will love you for it. Note: Be careful with the habenero peppers. Use gloves or put a plastic baggie over the hand you use to hold the pepper while you slice it up. Use one for medium-hot BBQ sauce, use two for down right hot. If even one is too hot for your taste, substitute a couple of jalapeno peppers.
Bring the rhubarb, water and sugar to a boil, and then simmer for 7 minutes or until rhubarb is tender. Strain the juices off and let cool. Add the can of raspberry juice and gin/vodka. Freeze. To serve add two huge scoops of slush and top with gingeral, sprite or 7 up. Enjoy!
Place bacon in an ungreased 15 x 10 x 1 inch baking pan. Bake at 350F Degrees for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. Wrap each strip of bacon around a scallop; secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until cream is reduced to 3/4 cup, about 8 minutes. Stir in the mustard, syrup, and salt. Bring to a boil and boil for 2 minutes. Meanwhile, place the scallop on a greased baking sheet. Bake at 400F Degrees for 8-12 minutes or until firm and opaque. Serve with the cream sauce.
In a small saucepan, cook the broccoli in gently boiling water for about 10 minutes until soft. Add the peas and simmer for about 3 minutes longer. Drain and cool. Transfer the broccoli and peas to a food processor; add the avocado and process until smooth. Scrape the mixture into a bowl. Add the tomato, red onion, spring onion, jalapeno, garlic and coriander and season to taste with limejuice and salt. Mix well and serve or cover and refrigerate for up to 2 hours.
Pour dressing over roast in a shallow dish. Cover and refrigerate for 8 hours, turning occasionally. Remove roast from the marinade, reserving marinade. Place roast in Dutch oven, add beef broth and water. Cover and simmer for 2 hours. Add the carrots, potatoes and cook for 5 minutes. Add the green beans and reserved marinade and cook for a further 20-25 minutes. Remove roast and vegetables and put onto a serving platter, keep warm. Measure the liquid in the Dutch oven, then return this to the Dutch oven. Combine 1 tablespoon flour for every 1 cup of liquid, and 2 tablespoons water, stirring well. Using a wire whisk, stir the flour mixture into liquid in the Dutch oven. Cook over medium heat, stirring constantly, until thick and bubbly. Serve gravy with roast and vegetables.
Wash the rice well and drain. In a heavy-bottomed pot, combine the rice and stock. Bring to a boil over high heat and let boil for 1 minute. Stir the rice to prevent sticking. Cover the pot and reduce the heat to the lowest possible setting and simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes. Remove the pan from the heat and let stand covered for 10 to 15 minutes. Meanwhile, whirl the canola oil, lime juice, soy sauce and honey in a blender until smooth to make the vinaigrette. When done, fluff the rice with a fork and combine the rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Season with salt and pepper to taste. Let the salad sit at room temperature for 30 minutes before serving.
Preheat oven to 350°F On waxed paper, combine flour, baking soda, cream of tartar and salt. In large bowl, with mixer at medium speed, beat butter, powdered sugar and 1/2 cup sugar, about 2 minutes or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour and mixture just until blended, occasionally scraping bowl. Place remaining 2 tablespoons granulated sugar in saucer. Shape dough by rounded teaspoons into 1/4 inch balls. Place balls 2 inches apart, on ungreased large cookie sheet. Dip punch cup or glass with raised or cut design on bottom or coarse side of meat mallet into sugar in saucer, use to press and flatten each ball into 1 1/2 inch round. Bake cookies 10-11 minutes or until edges are golden. Transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
Topping: Preheat oven to 350 degrees. Grease a 8 1/2 x 4 1/2 inch loaf pan. In a small saucepan add 3 tbsp butter and brown sugar. Gently heat over medium until the butter melts. Stir to combine. Pour into the prepared loaf pan and add the sliced banana in a single layer slightly overlapping. Set aside. Banana Bread: Using a hand mixer cream butter and sugar in a bowl. Add eggs one at a time and mix. In a separate bowl whisk together the flour, baking soda, salt and cinnamon. Add the mashed banana to the creamed sugar and beat until incorporated. Add the dry ingredients and mix until just combined. Pour the batter in the loaf pan. Bake on a parchment lined sheet tray for 55-60 minutes until a toothpick inserted into the cake comes out clean. Allow banana bread to rest for 10 minutes before inverting on to a plate. Allow to cool completely before slicing.
Drain and Rinse Beans. Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer. Simmer for an hour, stirring occasionally. Add sour cream just before serving! Enjoy!
Mix dry ingredients in bowl. Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk. You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig. Place in refrigerator and stir couple times a day. Serve after a few days. It it seems too thick, simply add more vinegar.
Combine all the ingredients in a bowl; blend well. Let sit overnight, chilled to allow the flavors to merge.
Preheat oven to 350°F Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray. Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute. Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using. Smooth dough into 9x5-inch loaf pan, or form dough into a ball shape, place on pan, and flatten into a round about 3 inches high and 8 or 9 inches in diameter. Brush a little olive oil on the top if desired. Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.
Add the ingredients to the bread machine in the order given by the manufacturer (liquids first, followed by drys, and finally yeast). Process on the "dough" cycle for 1 1/2 hours then turn out onto a floured surface. Divide into (2) equal sized dough balls. Knead each ball in your hands for a few minutes, then set under a towel for 15-20 minutes to rest. Stretch or roll each dough ball seperately into a 14-inch circle, and prebake on a lightly oiled pizza pan, or cornmeal dusted pizza stone for approximately 5 minutes in a 375 degree oven. Refrigerate crusts up to a week. Freeze for even longer if necessary.
Beat eggs, sugar, and oil. Mix in flour, baking powder, vanilla, and anise. Spread in greased metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth. Bake 20-25 minutes at 350 degrees. Remove from oven and cut in slices crosswise. Place slices on baking sheet and brown under broiler, then flip slices and brown on other side. Watch the cookies carefully, it is easy to burn them in this step. Normally the best idea is to broil with oven door open a crack and watch as they go.
Preheat the oven to 200C/400F/Gas 6. Divide pastry into 6 pieces. Roll out each piece on a lightly floured surface and then cut into a 19cm/7.5in circle. For the filling. Soak the saffron in the hot water for 5 minutes. Put the white and brown crab meat, leeks, breadcrumbs, salt and pepper into a bowl and stir together until well mixed. Crush the saffron a little into the water to release the colour and flavour. Stir it into the melted butter, then stir this into the rest of the filling ingredients. Divide the mixture between the pastry circles. Brush the edge of one half with a little water, and bring both sides together over the top of the filling and pinch together well to seal. Crimp the edge with your fingers and transfer to a lightly greased baking sheet. Bake for 35 minutes until golden brown. Serve hot or cold.
Combine jelly, wine, lemon peel, lemon juice and mustard in a large pan. Bring to boil, stirring until jelly melts. Add sausages. Cover and simmer for 5 minutes. Stir water into cornstarch. Stir cornstarch mixture into sausage mixture. Cook and stir until thickened and bubbly. Stir and cook 2 minutes longer. Serve warm.