HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Place chicken breast halves in a 1 quart baking dish. In a small bowl, combine orange zest, orange juice, wine, brown sugar, mustard and ginger. Drizzle over chicken. Cover and bake for 20-30 minutes or until chicken is no longer pink in center (180-190°F on a meat thermometer). Don't overbake! Remove chicken to serving dish, cover and keep warm. Pour pan juices into a small saucepan. In a small bowl, blend cornstarch & water till smooth. Add to juices in saucepan and cook over low heat until it starts to thicken. Spoon sauce over chicken and serve.
Soak beans overnight in 6 cups of the water (or bring to boil; boil 2 minutes and let stand, covered, 1 hour). Add remaining 4 cups water, the ham hock, bay leaf and pepper. Bring to a boil. Reduce heat, cover; simmer 1 1/4 hours or until beans are almost tender. Stir in remaining ingredients, cover; cook 20 to 30 minutes more, until beans are tender. Discard bay leaf. Cut meat from bone and shred, then return the meat to the pot. *I often throw everything into the crockpot, after the first step, and let it simmer on high for 4 hours or on low 8 hours -- a good dinner to come home to! Just shred the meat and remove the bone and bay leaf before serving.
Spray rice cooker pan with non-stick cooking spray. Add first 3 ingredients and salt to taste. Cover and cook about 40 minutes, or until rice cooker shuts off. Stir in remaining ingredients, except cilantro. Cover and allow to stand 10 minutes more. Serve with cilantro.
In mixing bowl, stir together spinach, sour cream, mayonnaise, soup mix, and cheeses. Transfer to casserole dish. Bake at 350 F for 15-17 minutes. Serve with tortilla chips and salsa, if desired.
Slice off the tops of the tomatoes. Clean out the inside of the tomatoes.(a serrated spoon works well!). Combine all ingredients except tomatoes. Let tomatoes sit upside down on a paper towel for 10 minutes to let the juices dry up. With a small spoon fill tomatoes. Refrigerate for a while to let flavors absorb together.
In a blender blend all ingredients except the garnish till smooth add more ice cubes if you like the consistency a little thinner. Pour into 4 glasses and garnish with lime slices.
Preheat the oven to 350 degrees F (180 degrees C). For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder. Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool. For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan. Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.). Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C). Bake the tart until golden brown, about 30 minutes. Let cool. For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally. Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.
Make the marinade by mixing the soy sauce, sugar and five-spice powder in a bowl until the sugar is completely dissolved. Stir in the sesame oil. Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally. Heat the oven to 450 degrees. Pierce holes every inch through the pork skin with a metal skewer. Place it skin side up on a rack set over a baking dish, containing about one-half inch of water. Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes. Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.
Mix together thoroughly the garlic, mustard, vinegar and lemon juice. Gradually add the oil and pour over the vegetables. Once dressed, the salad's texture starts to soften. It will be soggy in 6 hours, so serve before that. NOTE: Leftover peeled celery root should be rubbed with lemon juice. It can be stored in the vegetable bin of the refrigerator for 2 days and used in Cream of Celery Soup.
In pot, cook 1 C sugar, cornstarch and water. Cook until smooth. Add egg yolks slowly, stirring constantly until boiling (about 1 minute). Remove from heat and add juice and margarine. Allow to cool and add to pie shell. Beat egg white until foamy, then add 1/3 C sugar and continue beating until stiff peaks form. Bake in 350 degree oven for 15-20 minutes, or until meringue is nicely browned.
In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 minutes. Drain potatoes, let cool to room temperature. In a large saucepan, gently place eggs and fill with water to 1-inch above the eggs. Bring to a boil, then remove from heat and cover tightly for 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes to cool. Peel eggs and coarsely chop. Combine eggs and remaining salad ingredients in a large bowl with a wooden spoon, until well combined. Chill, covered tightly, until serving. To serve, rinse lettuce of choice and spin dry or dry between paper towels. Arrange one leaf of romaine (Cos) on each salad plate (or divide arugula among the plates), then top with a scoop of the egg and potato salad. Sprinkle some chopped walnuts on top.
Place almonds into food processor. Cover and process until finely ground. Add tomatoes, peppers, vinegar, paprika, anchovy paste, and garlic. Cover and process until smooth. With processor running, add 2 tablespoon oil slowly until sauce is thickened. Stir in salt. Add remaining oil to pot. Set to STOVETOP HIGH and heat oil. Add beef. Cook uncovered 15 minutes for medium or until desired doneness. turning beef over once halfway through cooking time. Serve beef with sauce.
Marinade at least 6 or 7 hours in refrigerator. I usually use a gallon size baggie to put everything in.
Melt butter in a large saucepan over medium heat. Add flour and cook, stirring constantly to make a very "blond" roux, about 3-4 minute. Add chicken stock, half and half, salt, mustard, and cayenne. Bring to a simmer, stirring frequently. Add broccoli and reduce heat to a simmer. Cook about 15-20 min, or until the broccoli is crisp-tender. Add cheddar cheese and stir to combine. Simmer until cheese melts. Serve with a topping of chives or scallions and a little more cheese if desired.
Coat inside of crock pot with nonstick cooking spray. Combine cavatappi pasta, white cheddar, swiss and white American cheeses, half-and-half, evaporated milk and minced sweet onion in crock; stir well and cover; cook on HIGH for 3 hours or LOW for 4 hours. When there is 30 minutes cook time remaining, stir in Worcestershire, mustard, salt and pepper. Melt butter in a small nonstick skillet over medium-high heat. Stir in cornflake crumbs and cook, stirring often, for 2 minutes or until toasted and golden. Sprinkle over Mac & Cheese and serve immediately.
Boil the liver in water for 5 minutes. Toast the oatmeal in a frying pan until it turns a light golden colour. Peel and chop the onions and mince the liver. Mix ingredients together and add some of the water in which the liver has been boiled. Add seasonings. Mixture should be thoroughly moist but not wet. Place ingredients into top of a large double boiler, and place over boiling water. Cover and steam for 3 hours. Mock haggis is good cold, then sliced and heated up by frying. Serve with mashed potatoes or as the Scots say 'tatties and neeps' (turnips and potatoes).
Hard Boil Eggs. Slice onion thinly. In a sauce pan combine beets (with juice), onion sugar, water and salt. Add vinegar here?. Bring to boil and simmer 10 minutes. After eggs are cooled, shell them and place in a large jar. Cool beet mixture a bit and add to jar. (You don't want it boiling when you add it because you may crack your jar). Put in refrigerator for at least 24 hours. The longer the eggs are in the juice, the better they'll taste. Best taste after about 3 days. Enjoy!
Mix together the tomato paste, crushed garlic, 1 teaspoons Italian spices, and brown sugar in a small saucepan and place over medium heat. Cook for at least 20 minutes, stirring frequently. While the tomato sauce is cooking, fill a large pot with enough water to easily cover the chicken breasts by a few inches, but don't add the chicken yet. Add the onion, garlic, 1 tablespoons Italian spices, salt, and pepper. Bring to a boil. Toss the chicken breasts into the pot, cover, and turn off the heat. Leave on the burner, but let sit for about 20 minutes. Do not peek. Remove the thickest piece of chicken, and check to make sure that it is thoroughly cooked. If not replace to the pot, recover, and let sit for a few minutes more. When the chicken is cooked, drain thoroughly, and discard the vegetables and spices along with the water. While the chicken breasts are cooking, melt the butter in a medium saucepan, but don't brown. Add the flour and whisk to form a roux. Cook until lightly browned, then slowly add the heavy cream. Whisk briskly. Continue to cook the sauce over medium heat until thickened. Add the tomato paste mixture and mix well. Lower the heat to keep warm while you assemble the dish. Place a pool of the tomato sauce on an individual serving dish. Top with a chicken breast, and thoroughly cover with more of the tomato sauce. Top with half of a roasted pepper. Serve hot.
Grind the 1/2 cup pecans in a food grinder, food processor, or blender. Stir together ground nuts, flour, and baking powder. In a large mixer bowl, beat butter or margarine and shortening with electric mixer for 30 seconds. Add sugar; beat till fluffy. Add egg, sour cream, and vanilla; beat well. Add Dry ingredients; beat till well combined. Divide dough in half; cover and chill the dough at least 3 hours. Working with half of the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness. Cut with desired cookie cutter, or you can shape dough into 1 inch balls. Place on an ungreased cookie sheet. Bake cutout cookies in 375 deg. F. oven for 7 to 8 minutes, or till done. For ball shaped cookies, bake for 10 minutes. Remove to a wire rack; cook. Make lemon glaze: In a mixer bowl beat 1 egg white till frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice, and a dash of salt. Beat well. Add a few drops of food coloring if desired. Spread or drizzle cookies with lemon glaze. Decorate with halved pecans, or chopped or halved pistachio nuts.
In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil. While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
Make your favoriet sugar cookie dough. Shape into 1.5 inch logs. Wrap and freeze for 20 minutes or refrigerate at least overnight. Slice into 1/8 inch rounds and place on silpat (or parchment) lined cookie sheets. Bake as usual. Whisk together sugar, lime juice and zest. Spoon the glaze over each cookie. Sprinkle toasted coconut on top and let them set.
Preheat oven to 350°. Combine peaches, 1 cup of the sugar and water in a saucepan and mix well. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from the heat. Place butter in a deep baking dish and put in the oven to melt. Mix remaining cup of sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter. DO NOT STIR! Spoon fruit over top, gently pouring in syrup. Batter will rise to the top during baking. Bake for 30 to 45 minutes.
In very large pitcher, combine punch and lemonade concentrate; stir until dissolved. Add grape juice and chill until ready to serve. Pour into a large ice-filled container and put the lemon slices inches Keep in the cooler if transporting to the hot beach!
Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth. Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes. Drain. Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic. Cook until vegetables are tender but not browned. Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute. Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth. Stir cornstarch mixture into vegetable mixture. Cook until thickened and bubbly. Add pork, pineapple and tomato; cook just until well heated. Serve over rice.
Brown ground beef in a medium skillet over medium high heat until thoroughly cooked, drain. Add gravy and mushrooms to the skillet, simmer for 1 minute, stirring occasionally. Stir in sour cream, serve immediately over noodles. You could easily add a small chopped onion and a clove of garlic to the beef while you cook it to add a little more flavor.
Cook bacon until it is crisp by your favorite method. Crumble, and set it aside, reserving 2 tablespoons of the drippings in a small bowl. Whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing sit, covered, at room temperature while you finish making the salad. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, and cook, stirring constantly, until the croutons are crisp and golden brown. In a large salad bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well. Serve immediately.
Position the knife blade in a food processor bowl. Drop the garlic through the food chute with the processor running; process 3 seconds or until garlic is minced. Add garbanzo beans and remaining ingredients; cover and process until smooth, stopping once to scrape down the sides. Transfer the dip to a serving bowl and serve with pita bread chips.
Rinse the sauerkraut in cold water and leave to drain. Place sauerkraut, onion, garlic and cold water in a large saucepan with seasoning. Bring to the boil, then simmer for 15 minutes. Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run. Stir in the paprika and mix into the sauerkraut mixture. Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice. Stir in the cream, check the seasoning and reheat until just on the point of boiling. Serve with rye bread.
Cook and stir lamb strips and garlic powder in margarine in a 10-inch skillet, until lamb is brown, about 6 minutes. Stir in onion and 1 cup water; heat to boiling. Reduce heat; cover and simmer 15 minutes. Heat 1 1/2 cups water and 1/2 tsp salt to boiling in 1 1/2-qt. saucepan. Stir in rice; reduce heat. Cover and steam 15 minutes. Mix 1/4 cup water, soy sauce, cornstarch, 1/2 tsp. salt and pepper. Stir into lamb mixture. Add green pepper rings, reserving 2 or 3 rings for garnish. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Fold in orange segments. Serve over rice and garnish with reserved green pepper rings. NOTE: Because of the saltiness of soy sauce, you may decrease or omit the salt in the sauce mixture.
Preheat oven to 350. In a large bowl, combine the oats, cranberries, and walnuts. In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended. Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes. Lightly spray cookie sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoonfuls onto prepared sheets. Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute. Transfer cookies to wire racks; cool completely. Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).
Cook sugar and milk until it forms a soft ball in cold water (soft ball stage). Beat in butter add vanilla and nuts if using. Beat until it starts looking dull and pour into buttered dish or pan. Score and cut after a few minutes.
Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket. Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. QUickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted). Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates. Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center. Prepare Peanut Sauce. Peanut Sauce:. Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance). Stir sauce constantly over mdium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice. Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.
Place all the ingredients, except for the dried fruit and nuts, in the machine, according to the order specified by your machine. Program for whole wheat or fruit bread. During the final kneading add the fruit and nuts (if using).
Place chicken in crock pot. Cut cream cheese into cubes and distribute evenly over chicken. In separate bowl, mix cream of mushroom soup, 1/2 can water, and Italian dressing mix until smooth. Pour mixture over chicken and cream cheese in crock pot. Set crock pot on high and let cook for 3 hours for fresh chicken or 4 hours for frozen chicken. Serve with rice or egg noodles. Enjoy!
Preheat oven to 350°F. Dissolve yeast in warm water. Set aside for 10 minutes. Mix sugar and cinnamon in a ziploc bag. Set aside for later. Place Bisquick in a large bowl and add yeast. Mix slightly. Add cold water and form into a ball. Turn dough out onto the counter top and cut into quarters. Roll each quarter into an oblong piece. Brush each quarter with melted butter and sprinkle with the cinnamon/sugar mixture. Roll each quarter up and cut into 4 rolls. Place on a greased cookie sheet with sides of rolls touching. Brush tops with any remaining butter and sprinkle a little more cinnamon/sugar mixture on top. Bake for 20 minutes. (If desired, make some powdered sugar icing and drizzle over the top of the rolls.).
Place the chicken in a 5 or 6-quart crock pot. Combine the wine, tomato paste, garlic, basil, oregano and salt in a small bowl; pour over chicken. Add the chicken broth, reserving 1/4 cup of it. Cover and cook until the chicken is tender, 4-5 hours on high or 8-10 hours on low. Cover and refrigerate the remaining chicken broth. About 40 minutes before the cooking time is up, wisk the reserved chicken broth , the vinegar, and flour in a small cup until smooth. Gradually stir the flour mixture into the liquid in the crock pot without disturbing the chicken. Add the beans and sliced tomatoes in layers. Cover and cook on high until the mixture simmers and the beans are tender, about 35 minutes. Serve over egg noodles or rice.
In a bowl, combine first six ingedients and add a pinch of allspice. Add ground turkey to the bowl and mix until it's all combined. Shape into 6 patties. Lightly coat a skillet with nonstick coating spray. Cook on both sides until the meat is no longer pink for about 15 - 20 minutes.
*NOTE: I broke up the dried anchos into pieces and used a clean coffee mill to coarsely grind the chilies. To roast the jalapeno you have several options: oven roast, or stovetop roast either in a pan or steamer basket. For steamer basket directions, place the chili in the opened basket and place directly on the heating element. Turn the heat on to medium flame and dry roast for about 5 minutes or until chili is charred all over, turning occasionally to roast evenly. Set the steamer basket aside on a heatproof surface. Cover with a heat resistant bowl or lid and allow to sweat for 10-15 minutes. Once cool enough to handle, place the chili under running water and loosen off the skin. Remove the seeds and membrane. Mince the chili. In a bowl, combine all ingredients. Note: Alton say that the dried ancho chili is not to be dehydrated. Marinating will soften the chili and hydrate it. Cover and place salsa in refrigerator for up to 12 hours for flavors to infuse. Serve with your favorite chips. Prep time does not include marinating.
In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat for 5 minutes, stirring a few times. Add the tomatoes with their juices, the water and garlic and bring to a boil over moderate heat. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour. Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.
Slice hot dog in bite-sized pieces. Add rest of ingredients to a greased 2 quart casserole dish, mix well. Cover & Bake at 350 degrees for 20 minute. Or microwave for 10 minute Stir after 5 minute If not done after 10 minute microwave for 3 minute at a time until hot dog's are done and beans are heated through.
in advance, mix the three cans of concentrate with the club soda, the rum, vanilla and nutmeg. Set aside and chill, preferably overnight. Just before serving, add the sprite.
Gather together the flours, sugar, baking powder, soda, cloves and cinnamon into the sifter, and sift into your mixing bowl. I ground cinnamon bark and whole cloves in my coffee grinder, and they tasted and smelled super-good! In another container, mix the orange rind and juice, egg, and melted butter. Stir these wet ingredients into the dry. Coarsely chop the cranberries, or give them a couple of quick whirls in a food processor. Add them to the batter along with the optional walnuts, and mix it all through. Pour into a buttered loaf pan, and bake at 350F for 1 hour, or until a tester inserted in the centre comes out clean. If I don't have a toothpick, I often use a stick of spaghetti for this task. Cool the bread on a rack, and if you're not going to gobble it all down right away (very tempting!) wrap it tightly to store.