HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oven to 350 degrees. Put the nuts on a baking sheet and toast them in the oven until browned and fragrant, about 10 minutes. Let cool, then coarsely chop the nuts. Set aside. Raise the oven temperature to 425 degrees. Clean the chicken inside and out with cold water; pat dry with paper towels. Let stand for 20 minutes. Smear the butter under the skin and on the outside of the chicken and season with 2 teaspoons salt and one-eighth teaspoon pepper. Tie legs together with kitchen twine. Place the chicken, on its side, in a roasting pan, and cook until the skin begins to crisp, about 20 minutes. While the chicken is roasting, prepare the vegetables. Wash the cauliflower and separate it into large florets. Separate the garlic cloves from the head and crush them by laying each clove on a flat surface and pressing down on it with the broad side of a large kitchen knife. Remove the peel. After the chicken has been in the oven the first 20 minutes, distribute the crushed garlic cloves and shallots around the chicken in the pan, top with the cauliflower and carrots, and drizzle with 1 cup cold water. Season vegetables with salt and pepper to taste. Lower the oven temperature to 350 degrees, turn the bird on its other side, and cook, basting the bird and vegetables with the cooking juices two to three times, for 20 minutes more. Then scatter the hazelnuts over the cauliflower, turn the bird breasst die up, basting every 10 minutes or so, until the juices run clear when you cut between a leg and a thigh, about 30-40 minutes more. Transfer the chicken to a warm serving platter and let stand 10 minutes. Surround the chicken with vegetables, spoon the cooking juices all over, garnish with parsley if desired, and serve immediately, carving at the table.
Preheat oven to 350 degrees F (175 degrees C). Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to a boil, then reduce heat and simmer, covered 15 minutes. Place raisins in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve. In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2-quart baking dish with this butter mixture. Line bottom and sides of the baking dish with bread slices, overlapping slightly. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread. Sprinkle with the remaining sugar. Bake in the preheated oven 1 hour. To serve (warm or cold), pour rum over the warm charlotte and light it with a long match or kitchen torch.
Mix together first four ingredients to make a rough paste. Roll into 24 small balls. Wrap each ball in one of the quarters of prosciutto. Serve.
Divide raspberries among 6 dessert glasses. Place yolks,egg & sugar in the top of a double boiler, whisk for about 3 minute. Bring water (in the bottom of a double boiler) to a simmer. Place the top double boiler (with yolk mixture) on top of double boiler, wisk together for about 10 minute or until mixture coats a spoon. Add limoncello and cream, whisk another 10 minute or until it begins to thicken. Remove from heat and cool. Spoon zabaglione over berries, chill and serve with biscotti or cookies if desired.
Grill or bake the peppers till the thin skins are black; this usually takes about 20 minutes. Take them out and put them into a plastic bag; they will soften and become moist, and the skin will peel off. Rinse the peppers to get rid of any flakes of burnt skin. Process the peppers, the pine nuts, and the olive oil in a blender till you obtain a creamy paste; thin it to a looser paste if you want, with more olive oil. If adding fresh basil, make sure the leaves are washed and patted dry before adding to the blender jar. Add salt and ground pepper to taste. Keep in a well-covered jar in the fridge, and use it up within two weeks.
Gently fry onions & curry powder in oil until tender, pour off oil, add garlic, chopped tomatoes and the wine & lemon juice, cover & simmer for 10 mins approximately. Arrange fish in a baking dish & spread the tomato-onion mixture over. Arrange tomato slices on top & sprinkle with parsley & a little extra oil. Bake uncovered at approx 180.C for 30-40 mins or until fish flakes easily when tested with a fork.
Mix soups and spices together in a large bowl. Pour over chicken chunks in crock pot. Pour in vegetables. Cook on low for about 8 hours. You may need to stir it occasionally to prevent a skin.
Preheat oven to 375°F. Slice up the potatoes thickly. In a medium sized bowl, mix spices, oil, and garlic. Put the potatoes in the mix and toss/stir until completely coated. Line the bottom of a 13 x 9" glass dish with the potatoes. Put the chicken in the sauce and coat. Place on top of the potatoes, with a few potatoes on top of each. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes, if needed.
Place fish into a lightly geased baking dish. Combine the breadcrumbs, cheese, basil, salt and parsley. Stir together tomato sauce, lemon juice and melted butter. Mix the crumb mixture into the melted butter mixture and spread evenly over the fish. Cover with tinfoil and bake at 379 F (180 C ) for 30 minutes.
All fruit must be washed well and desseded . Skins of apples & pears may be left on. Ensure that the orange has been well peeled & all the pith has been removed. Cut into small cubes. Toss all of the above together& pour enough milk to cover the fruit. Lime juice and sugar can be adjusted based on tastes. Refrigerate for 5 hours -- or overnight if possible. The milk gets a wonderful fruity flavour the next day.
Whisk together the sour cream, sugar and rum. Mix in the strawberries. Cover and refrigerate until needed.
Mix the lettuce, beans, tomatoes, and corn in a clear glass bowl. Sprinkle green onions and cilantro on top. Mash avocado in a separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce, if using, and salt and pepper. Pour dressing over salad, toss well, and top with the crushed corn chips if desired. Enjoy!
In a large bowl mix blueberries and "Dr. Oetker's Super Gelling Sugar 3:1". Add 2 tablespoons of lime juice and the freshly grated ginger. Prick the berries with a fork, but don't mash them. Let stand this mixture for 2 hours, mixing from time to time and pricking more berries if needed. The sugar will not dissolved completely during that time, but there should be some fluid. Add the fresh sage leaves and transfer to a suited pot and bring to a boil over medium high heat stirring all the time. Let cook for 4 minutes, stirring constantly. Then remove from heat and remove sage leaves. Add 2 tablespoons of lime juice. If you want you can mash now the berries as you would like them in your jam. Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely. NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. NOTE on sage leaves: I use fresh sprigs of sage, which make about 35 leaves. I bind the sprigs together, so that they can easily be removed. Or bead the leaves on a suited twine.
Mix kiwifruit with cottage cheese; set aside. Spread each tortilla with 1 Tbsp of the peanut butter. Divide fruit mixture evenly among tortillas. Roll up and eat.
Mix all in blender. This makes the equivalent of one 14-ounce can of sweetened condensed milk and may be substituted in any recipe.
Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside. Add cake mix and pudding mix to a bowl; mix for 30 seconds on low speed. Add the remaining ingredients; mix at medium speed for 4 minutes; pour batter into pan. Bake for 50-60 minutes or until a pick comes out clean. Let cool in pan for 10 minutes; then turn out onto a wire rack to cool completely. The glaze: combine the powdered sugar, coffee, and espresso powder in a small bowl; beat until smooth. If glaze is not pourable, add a bit more coffee; if it is too thin, add a little more powdered sugar. Brush or spoon the glaze over the cake while it is still warm.
Brown the ground beef in a medium sized skillet on med-hi heat. Drain fat if necessary. Add the chopped onion and garlic to the hamburger. Cook on medium heat until the onion and garlic are tender and the hamburger is done. Add the can of soup. If desired, add 1/2 can of water, using the soup can. Bring to a boil. Lower heat to medium to med-lo and simmer for about 10 or 15 minutes, stirring occasionally. Add the sour cream and stir. Heat until it just barely starts to boil. Thicken if necessary, using your own method. Keep hot until ready to serve. Serve over noodles, mashed potatoes or rice. Or add cooked noodles to it when it is completely done.
Boil the sweet potatoes in salted water, until they are fork tender, drain and put through a ricer, or mash really well. Place the potatoes in a warm bowl and add the coffee, butter, almonds, rum, baking powder, sugar, honey, cinnamon, nutmeg, orange zest, salt and pepper making sure to mix well, after each addition. Showcase the sweet potatoes in the orange shells and garnish with the almonds and serve right away.
Put wood chips on stove or grill until smoking. Place pecans in a bowl, then place it in a much larger bowl. Drop the wood chips into the larger bowl, surrounding the pecan bowl. Cover immediately with foil and let smoke for five minutes. Melt butter and chocolate chips over a double boiler. Slowly whisk in eggs. Sift together remaining ingredients and pecans. Gently incorporate into the chocolate. Pour final mixture into a cast-iron skillet (or regular ol' pan), filling about two inches deep. Bake at 325° for approximately 40 minutes. Serve warm, topped with your favorite ice cream.
Heat oil over medium heat in a large soup pot or dutch oven. Add onion and saute over med-low heat until translucent. Add carrots, celery, garlic and salt. Saute until vegetables are golden about 5 minutes. Add stock. Unwrap cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil and reduce heat to simmer for 15-20 minutes or until quinoa is tender. Add spinach and cover. Cook briefly until leaves are wilted. Season with salt and pepper. Serve with crusty bread.
Preheat oven to 375 deg. Use recipe for crescent dough 35267. Prepare dough in a flat rectangular sheet. place turkey with mustard on first. Place cheese on next. Cover with thin layer of jam. Sprinkle pecans evenly. Roll up fairly tightly and cut into about 1/2" slices. Sprinkle top with sesame seeds (optional). Bake for 20 minutes until golden brown.
In a medium bowl stir together the wheat gluten and water slowly into an elastic dough. Add more water if necessary. Knead for 5 minutes and set aside. *Excluding nutritional yeast, seasonings can be adjusted according to taste. In a large saucepan, bring all the broth ingredients to a boil with two cups of water. Keep the heat on medium-medium low so you have time to work. Squeeze dough over sink to remove any excess moisture but don't dry out completely. With a serrated knife, slice dough into chunks, strips, steaks, or whatever shape and size wanted (they will expand in the broth). Drop faux chicken pieces into the boiling broth. Cover and let simmer until all broth is reduced and gone completely, stirring about every 10 minutes. This process will take approximately 1 hour. PREPARE THE SWEET AND SOUR SAUCE AND BREADING. Heat pineapple juice, canola oil, brown sugar, soy sauce, and black pepper just until boiling. Lower heat and slowly add cornstarch dissolved in cold water to thicken. Add vinegar. Stir. Coat the bottom of a medium saute pan with oil and turn to medium/medium low heat to allow it to come to temperature slowly. Preheat oven to 350 degrees. Grease baking dish. Once faux chicken broth has reduced completely, remove the faux chicken pieces. Coat in flour (You can use a large Ziploc bag, one filled with bread crumbs and one filled with flour to make this easier). Then, coat in soy milk and cover in panko bread crumbs (You can repeat the flour and soy milk step for more of a crunch). Seer each piece until golden brown in the oil. Remove from oil and place in baking dish. Pour half of the sweet and sour sauce over the faux chicken. Make sure they are covered completely. Cover with aluminum foil and bake for 15 minutes. Remove from oven and coat faux chicken with the rest of the sweet and sour sauce. Bake for another 10-15. Enjoy :). FEEL FREE TO EMAIL ANY QUESTIONS, COMMENTS, OR HELLO'S AT tbsosnj@gmail.com ! :].
Place pork, garlic and beer in a storage bag, squeeze out as much air as you can and seal. Place in fridge for at least 4 hours, over night works the best. I have even frozen at this point and taken out of freezer the day before making. Drain liquid from meat. Skewer cubed pork on wooden skewers leaving 1 inch at bottom, squeeze meat tightly together. Place a cookie sheet and continue until all meat has been used. Prepare 3 stations, 1 with flour, 1 with eggs for egg wash and 1 with bread crumbs, paprika, dill, salt and pepper. Heat oven to 350 degrees. Clean celery and place it rib side down in a roaster or large pan. Put oil in a large skilled 2 inches deep. Dredge skewers in flour and shake off excess, then in egg wash and then in bread crumb mixture squeezing bread crumb tightly around meat. Fry a few at a time for 2 to 3 minutes or until golden brown and then flip to do the other side. Add more oil if and when you need to. Place on the bed of celery in you roaster or pan. Continue until all skewers have been fried. You can place skewers on top of each other if you do not have enough room for only 1 layer. Bake in pre heated oven for 60 to 90 minutes or until meat is no longer pink.
1 Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl. 2 Heat oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce.
Mince the cilantro, garlic and onion. Combine them with the ground meat, water, pepper flakes and butter and set aside. Heat water until it is hot but not boiling. Combine the water with sifted flour and salt. When all of the ingredients are combined, begin to kneed the dough. The dough should be dry enough not to stick to your fingers. Continue to add small amounts of flour until a smooth ball is formed. The dough should be very stiff, similar to pie crust. Cover the dough and all it to sit for 15 minutes in a warm dry place. Knead for an additional 6 minutes, then set aside. Cut the dough into 2 equal parts. Roll the dough out on a clean floured surface. Cut the dough into 3" rounds, using a form such as a cookie cutter. Roll out each round until it is about 5 inches in diameter. Place 1 1/2 tablespoons of filling in the center of the dough round. Pin the dumpling using an accordion style fold. Pinch the top tightly to ensure no filling can escape. Place the dumplings in a pot of salted boiling water. When they float to the surface after about 7 minutes (bottom side up) they are done. Place the dumplings on a serving platter. Sprinkle with finely ground pepper (optional) and serve immediately. For a video demonstration for folding the dumplings, go to https://www.venturists.net/khinkali-georgian-beef-pork-soup-dumplings/.
Empty all cans into a 2 Quard casserole dish except the corned beef. Stir until mixed up. Add seasonings, stir. Use a fork to break pieces of the corned beef and sprinkle over top of casserole. Bake at 350 for 20 minutes.
Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened (in my microwave it takes about 6 minutes so check and stir every minute or so), stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.
In a roomy bowl, combine broccoi, bacon, onion and nuts. Whisk together the dressing ingredients. Pour over the salad and toss. (Or serve along side). Just before serving, add the cheese and toss again. flavor is better if the dressing is tossed with the salad half an hour before serving.
Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. (Or don't cook the bacon and proceed with the recipe -- but increase the flour to 1/2 cup). Wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F. Serve over rice, couscous, barley, or wide egg noodles.
Preheat oven to 350 degrees F. Lay each baked potato on its side and use a knife to carefully cut off the top third of the potato. With a spoon hollow out the middle of each potato to make a "bowl", leaving the potato as thick or thin as you would like. Place 1/2 tablespoon of butter in the middle of each bowl. Gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley and then season with salt and pepper. Bake until the egg whites are set (20-25 minutes). Serve immediately.
Add all ingredients except for the rice and veggies. Place everythin in a Crock pot. Cook on high for 3-4 hours. In the last 30 minutes of cooking add rice and veggies. Cook until done.
Mix barbeque sauce, cola, preserves, mustard and hot sauce in a 2 quart saucepan. Heat to boiling; reduce heat to medium low and simmer covered for 30 to 40 minutes, stirring occasionally until sauce is slightly thickened. Mix together the seasoned salt, pepper, garlic powder and ginger in a small bowl. Rub the spice mix into the ribs. Wrap ribs in heavy duty foil; grill over direct heat, turning occasionally for 30 minutes. Carefully open the foil and remove the ribs to the hot grill rack. Glaze the ribs with the sauce and continue cooking until done, watching carefully so that the ribs do not burn and turning to glaze both sides. Heat remaining sauce to a boil; boil and stir one minute. Serve sauce with ribs.
Prepare cake according to directions. Grease a 9 by 13 pan and pour in 1/2 batter . Bake at 350° for 20 minutes. Melt caramel with milk and margarine. Remove cake from oven and pour caramel mixture over top. Sprinkle with chips and nuts. Dot the top with remaining batter and bake 20 more minutes.
Preheat oven to 350 degrees F. While cooking the noodles, toast almond slivers in small skillet until golden brown. In a large bowl, mix together the noodles, soup, broth, and sherry. Add the chicken, 2 cups of the cheese, almonds, bell pepper, mushrooms, and seasonings, and toss gently to combine. Transfer the mixture to a greased 13 by 9 by 2-inch casserole and top with the remaining cup of cheese. Bake for 30 minutes, or until bubbly. Sprinkle with sliced scallions and serve.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. 5. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals. 6. To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
Place walnuts in large, dry nonstick skillet over medium heat. Cook 4-5 minutes, until toasted, shaking pan constantly. Remove walnuts, set aside. Cook pasta in boiling salted water according to package directions, about 10 minutes. When pasta is almost done, melt butter in large nonstick skillet over medium heat. Add sage, lemon juice, salt and pepper. Cook a minute or two to blend flavors. Remove from heat. Drain pasta, reserving 1/2 cup pasta cooking water, then add pasta to butter in skillet. Gradually add pasta water. Stir in cheese and toss to combine. Garnish with toasted nuts and serve.
Boil sugar and water to from a light syrup. When bubbles the size of small pearls appear, add coconut and cream of tartar. When the coconut mixture leaves the side of the pan easily (No syrup must be running out), remove from the heat and beat with a spoon for 3-5 minutes. Add the almond extract and food colouring if desired. Drop by spoon onto a greased cookie tray.
1. Preheat oven to 350°F Roll pie crust to an 11" (28 cm) circle. Fit into a 9" (23 cm) pie plate. Flute edges; set aside. 2. Whisk eggs and egg whites until blended. Whisk in sugar free syrup, Pure Via sweetener, molasses, flour, vanilla and salt until combined. Stir in pecans. Pour into pie crust. 3. Bake 40 to 45 minutes or until knife inserted near the center comes out clean. Cool completely on wire rack before serving. Top each piece with sugar free whipped topping, if desired.
Beat eggs and mix in bowl with remaining ingredients. Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.
Scald milk and cool to lukewarm. Dissolve yeast in warm water. Stir in milk, sugar, salt, shortening, and 2 1/2 cup flour. Beat until smooth. Stir in remaining flour until it makes a soft dough that leaves the sides of the bowl. Knead 4 minutes. Put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours. Punch down and divide into 24 pieces of equal size. Shape into rolls. Place about 3 inches apart on greased baking sheet or in greased muffin tins. Cover and let rise until doubled, about 45 minutes. Bake in a very slow oven (275°F) 20 to 30 minutes. DO NOT LET ROLLS BROWN. Remove from baking sheet and cool at room temperature. Wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months. To serve: Brown rolls in hot oven (400°F) 7 to 10 minutes.
Wrap bacon around tenderloins; fasten with toothpicks. Place meat in a baking dish. combine remaining ingredients; pour over meat. Let stand in refrigerator for 4 to 5 hours, turning meat at least once while marinating. Roast in a preheated 300 degrees oven 1 1/2 hours or until meat thermometer reaches 170 degrees; baste occasionally, turning meat once. Serve pan juices separately to spoon over meat.
In a Dutch oven or other large pot, over medium-high heat, brown ground beef with garlic until beef is crumbly; drain well. Add remaining ingredients, except for cheese, and stir. Heat to boiling; reduce heat and simmer for 45-60 minutes (or combine all ingredients in crock pot and cook on LOW for 8 hours). Serve in bowls, if desired over broken tortilla chips. Top with grated cheese to garnish when serving.
Preheat oven to 375 degrees. Mix mayo and cream cheese until blended. Add red peppers, artichokes, seasonings and feta cheese. Place in a casserole dish. Sprinkle with parmesan cheese. Bake for 20-25 minutes or until mixture bubbles.