HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken breasts between plastic wrap and pound with a meat mallet to a 1/2" thickness. Sprinkle both sides of the chicken evenly with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove from pan and keep warm. Add garlic to pan and cook 1 minute, stirring constantly. Add broth and rosemary; bring to a boil while scraping up any browned bits. Cook approximately 3 minutes, until mixture is reduced to 1/2 cup. Remove pan from heat and add wine or lemon juice and butter, stirring until butter melts. Serve sauce over chicken.
Cook the venison by boiling until lightly cooked. Mix the ingredients together in order to the meat stock. Stir and bring to a boil, then simmer for 2 slow hours. Add the remaining ingredients. Mix all together well. Cool slowly. Keeps very well in the freezer and can be taken out to make your favorite pie. Suggest freezing in portions for pie. Notes: in place of the 1 qt vinegar they found that their favorite variation was 1 pint of tarragon vinegar or 1 pint of port wine vinegar. In place of the molasses you can use pancake syrup or a good maple syrup [real]. They choice was the molasses.
Rub the brisket with garlic, salt and pepper. Brown in a little oil. Put in water, spices and onions Simmer covered for 3 hours. Tip the string beans; add to the meat and simmer for 1/2 hour more.
Preheat oven to 425°F. Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 tablespoons oil; bake 12 minutes. After vegetables have roasted 12 minutes, place salmon, skin-side-down, on another foil-lined baking sheet. Brush with remaining 1 1/2 teaspoons oil, sprinkle with thyme and season to taste with salt and black pepper, if desired. Bake about 14 minutes or until salmon begins to flake with a fork. Stir vegetables when placing salmon in oven. Meanwhile, bring broth to a boil in a large saucepan over high heat. Stir in rice and reduce heat to medium-low. Cover and cook 15 minutes or until water is absorbed. Stir in the roasted vegetables and basil. Season to taste with salt and pepper, if desired. Serve with salmon.
In a bowl, mix together the first 3 ingredients; stirring well. Sprinkle in a greased and floured 10-inch tube pan; set aside. Cream butter in a large mixing bowl; gradually add 1 cup sugar; beating with an electric mixer on medium speed. Add eggs one at a time; beat well after each addition. In another bowl, mix together the flour, baking powder, soda, and salt; add to the creamed mixture alternately with the yogurt (begin and end with flour mixture); mix just until blended after each addition. Stir in 2 teaspoons lemon rind and vanilla. Pour batter into prepared tube pan. Bake in a 350° oven for 50 minutes or until pick comes out clean. Cool in pan for 10 minutes; turn out of pan and cool completely, sugar-nut side up, on a wire rack. In a saucepan, mix together the lemon juice and 1/2 cup sugar; bring to a boil; stir until sugar dissolves. Pour hot glaze over cake. (You can poke holes in top of cake with a toothpick so the glaze will seep down into the cake if desired).
In bowl, combine brown sugar, flour, and salt; stir in rhubarb. Let stand 15 minutes. Combine egg yolks and lemon juice; stir into rhubarb mixture. Turn into unbaked pastry shell. Bake at 400° F for 20 minutes. Reduce heat to 350° F, continue baking till knife inserted off-center comes out almost clean, about 20 minutes (cover edges with foil if necessary). Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add granulated sugar, beating till stiff peaks form. Spread over hot filling, sealing to the edge. Bake at 350° F till meringue is golden brown, 12 to 15 minutes.
Combine all the ingredients in a 1-pint jar. Cover and let stand in the refrigerator for at least 3 days and up to 3 months. Serve at room temperature.
Mix together the sugar & almond extract, then stir in the five-spice powder & set aside. In a bowl, lay banana slices in a ring around the edge, then lay kiwi slices in the middle, & sprinkle a bit of the sugar mixture over the fruit. Spread mango slices over the top of the bananas & kiwi, & sprinke another bit of the sugar mixture over that. Lay peach slices around the edge of the dish & sprinkle that with the sugar mixture. Finally lay the strawberries in the middle & sprinkle the berries with the remaining sugar mixture. Cover & chill before serving.
Preheat oven to 350 degrees F. Rinse and pat dry the pork. Season chops with salt and pepper and let stand 20 minutes, or better yet, overnight in the refrigerator. Place chops in a 9 X 13 inch baking pan. Sprinkle with the onion. In a small bowl, stir together the water and steak sauce and pour over the chops. Bake for 1 hour, covered. In a medium bowl, combine 2 tablespoons of the pan drippings (dicard any more than that), the barbecue sauce, sugar and hot pepper sauce. Pour over the chops, turning chops to coat in the sauce and now continue to bake UNCOVERED, for 10 minutes. Turn the chops and bake 5 minutes more.
Prepare an 8x8 pan by lining it with parchment paper or aluminum foil and spraying the foil with nonstick cooking spray. Place the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until then sugar dissolves. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, then insert a candy thermometer. Cook without stirring until the temperature reaches 260 degrees. While you wait for the correct temperature, proceed to prepare the rest of the recipe. Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until completely smooth, then set aside to cool slightly. Place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. When the syrup reaches 250 degrees, begin to beat the egg whites on medium speed. Once the sugar syrup reaches 260 degrees, remove the pan from the heat. I recommend that you pour the hot syrup into a large measuring cup with a spout or small pitcher to make this next step easier. Turn the mixer to high speed and slowly stream in the sugar syrup down the side of the bowl. Continue beating on high speed for about 5 minutes, until the egg whites are shiny, white, and stiff. Turn the mixer down and add the melted chocolate, salt, and malted milk powder. Mix until well-combined and smooth. Turn the mixer off and scrape down the sides of the bowl very well. Scrape the nougat into the prepared pan and smooth it into an even layer. Allow it to cool at room temperature until completely set, then cut into small squares to serve. May, also, be partially or completely dipped in chocolate. Store Malted Milk Chocolate Nougat in an airtight container at room temperature for up to a week.
Preheat the oven to 350°F Lightly coat 4 squares of aluminum foil with cooking spray. Place a cod fillet on each piece of aluminum foil. Squeeze a lemon wedge over each fillet, and sprinkle each with 1/2 teaspoon Old Bay seasoning. Wrap the aluminum foil around the fish. Place in the oven and bake until the fish is opaque throughout when tested with the tip of a knife, 30 to 40 minutes. Serve immediately.
Add the Oil to the WOK. Add Garlic, Ginger, Crushed Red Peppers, Stir Fry Two Minutes. Add the Flour and cook to make a roux. Add the Butter and melt over Medium heat, Add the Soy Sauce. Add Water and wisk until smooth. Add Sugar and stir until sugar is desolved. Add Sesame Oil and stir to blend. Let cook until boils and thickens, stirring constantly. Remove from heat and serve over General Tso's Chicken.
Preheat oven to very hot (450 degrees Fahrenheit). Spray a shallow baking pan with cooking spray or wipe lightly with cooking oil. Blend mayonnaise, water, lemon juice, and garlic in a shallow dish. Combine cheese and breadcrumbs in another dish. Trim and discard ends of eggplant. Cut the eggplant horizontally into 3/4 inch slices. Dip each slice into the mayo mixture to coat both sides. Press both sides into the crumb mixture, pressing to adhere the breading. Arrange each crumb coated slice on the baking sheet. Place the pan on the bottom shelf of the oven; bake uncovered for 5 minutes. Turn slices with a spatula and bake another 5 minutes (or more if needed) until the coating is crisp and the eggplant slices are tender.
Chill a tall glass in the freezer until ready to use. Place ice cubes into chilled glass. Pour in grand marnia, vodka, cranberry juice, cranberry gingerale and lime juice. Stir to blend well. Garnish with lemon and orange slices.
Pound chicken breasts slightly to uniform thickness. Preheat non-stick skillet over medium heat for 3 minutes, then melt 4 tablespoons butter. Saute the chicken breasts, 2 at a time in the melted butter until browned on both sides. Place browned chicken in a medium-sized sauce pan. Add remaining two tablespoons of butter to skillet, and then saute the onion until soft and brown, about 4 minutes Add onions to chicken in sauce pan. Add 5 tablespoons flour to skillet, and saute about 2 minutes, until slightly browned. Add stock and whisk until smooth. Add salt, pepper and garlic powder, and then pour over chicken in sauce pan. Add ranch dressing and stir. Bring mixture to boil in sauce pan, then cover and simmer over medium low for 30 minutes. I serve with homemade biscuits to mop the gravy, along with mashed potatoes, or wild rice.
Dissolve yeast in warm water; add remaining ingredients& knead for approximately 10 minutes, or until dough is smooth& elastic. Place dough in a greased bowl, turning once to bring greased side up. Cover with a cloth& let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours). After first rising, punch dough down in bowl& turn over; let rise again until double (30-45 minutes). Cut dough into 5 to 6 portions, each about the size of a grapefruit. Let rise, covered for 10 minutes. Flatten dough, pressing out all the air, and form into long loaves, about 12" long. Place loaves on greased& floured cookie sheets; cover& let rise again (50-60 minutes). Preheat oven to 350F. Bake loaves for 20-25 minutes, until tops are golden brown& loaves sound hollow when tapped on the bottom.
Grill brats over hot coals browning on all sides. Remove from grill and place in large kettle or dutch oven,. Cover with beer, onions and pepper. Simmer at least 1 hour not over direct heat. The heat removes the alcohol from the beer. Brats may be simmered for several hours just add more beer if it gets too low. Serve hot on toasted buns, with the peppers and onion or the toppings of your choice.
Mix the coconut and sugar, add the cream, a little rosewater, a spot of food colouring if using it, and enough egg-white to bind together in a firm paste. Use teaspoons or dessertspoons, dipped in water, to shape small oval quenelles, or use a mould to shape them into pyramids. Place them on a baking-sheet, lined with rice paper, and bake in a pre-heated oven at gas mark 3/170 C for 15 to 20 minutes, until they are just set and still pale. Remove them from the oven, top each with a piece of crystallised rose petal, and leave to cool on a wire rack. Small pieces of glace cherries can be substituted for the rose petals. When the macaroons are baked you can dip them in a little melted chocolate and leave it to set if you wish too.
Dough: Place all dough ingredients into ABM according to your machines directions. Set on dough cycle. You will end up with a soft dough. Place the dough in a covered bowl and place in the fridge overnight. Once the dough is ready cut into 4 equal size pieces. Preheat oven to 400°F. Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (Use a small rectangular tray). Roll the dough larger than your tray as the dough tends to spring back once placed on the tray. In your tray add some olive oil and sprinkle some semolina on top. Place the dough onto your oiled tray. TOPPING: In small bowl mix olive oil and white wine. Spread over Ftira. Top with capers, olives, ham, onions and sage. Place your ftira in the oven for about 20 minutes until the edges of the dough looks golden brown. Serve immediately.
Put ice cubes into a rocks glass. Add vodka, rum, tequila, Triple Sec and Chambord into a shaker and shake. Pour over ice in glass. Top up with cola.
Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom Sprinkle in 1/4-cup of the brown sugar Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom. In a large bowl, whisk the egg. Add the remaining 3/4-cup brown sugar and mix. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix. Gradually mix in the buttermilk. In another large bowl, combine the flour, baking powder, baking soda, and salt. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth. Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into 18 1/2-inch cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. In a large skillet, cook meatballs in oil in batches until no pink remains; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta or as meatball sandwiches.
Preheat the oven to 400*F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin tin and cool on a wire rack. Save in a storage container.
Pre-heat toaster oven to 425°F. Mix together flour and baking powder. Work in melted butter. Add milk and mix into a soft dough. Drop 6 biscuits onto a small baking sheet that will fit into your toaster oven. Bake 8-12 minutes or until done. Pay careful attention to the doneness because toaster ovens aren't as reliable in their temperature control as full-size ovens.
Mix together all the first ingredients together after all the vegetables are diced, shredded and thinly sliced. add all together. Chill at least 1 hour. This is served cold.
Saute garlic in hot oil in a large skillet over medium-high heat. Add beans, tossing to coat. Add broth and remaining ingredients. Cover, reduce heat, and simmer 10 minutes or until green beans are crisp-tender.
Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels. Heat the oil in a large dutch oven or soup pan. Brown the chicken on all sides. Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together. Pour mixture over chicken. Cover and simmer 45 minutes. Remove the chicken to a serving platter. Dissolve the 2 T of cornstarch in 1 T of water. Add to the sauce in the pan, over low heat, to thicken. Pour sauce over chicken. We serve this with rice and pour the sauce over the rice as well.
In a saucepan, combine condensed milk and chocolate and cook over low heat until chocolate melts. Transfer to a bowl. Refrigerate about 30 minutes. Meanwhile, line 15 muffin pan cups with foil-and-paper liners. In a large mixing bowl, combine cake mix, instant coffee, cinnamon, and either chili powder or cayenne. Using an electric mixer on low speed, beat in water and whole egg. Increase speed to medium and beat about 2 minutes more. To make meringue, clean beaters thoroughly, then beat egg whites until foamy in a clean, nonreactive (glass or ceramic) bowl. Gradually beat in sugar until stiff and glossy. Preheat oven to 350 degrees Farenheit. Remove chocolate mixture from refrigerator and wrap about 1 teaspoo of the mixture around each macadamia nut, shaping it into a ball. Set aside. Fill muffin cups 2/3 full of cake batter. Spoon 1 heaping TB of meringue on top, making sure meringue extends all the way to paper liners and no batter is exposed. Place a chocolate ball in exact center of meringue; do not push inches. Bake until a toothpick inserted in the side of a cupcake comes out clean, about 25 to 30 minutes. Cool in pans on rack, then carefully loosen meringue with tip of sharp knife and remove cakes from pans. Place on wire racks set over wax paper and cool completely. In a small bowl, combine confectioners' sugar, cocoa, vanilla and enough milk to make a glaze of drizzling consistency. Spoon glaze on top of meringue, letting it drip down sides, and serve.
In a large skillet, brown ground beef with bell peppers and onions; drain. Return meat to skillet and add ketchup, water, beef bouillon, sugar and mustard. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes. Serve on warm toasted buns.
Preheat oven to 375 F, and oil a baking sheet. Melt butter or olive oil in a large pan. add onion and saute for about 5 minutes over medium heat. Add broccoli, salt and pepper, and cook for about 5 more minutes. Add garlic, and saute until broccoli is tender, about 5 more minutes, then remove from heat. Stir in bread crumbs, cheddar cheese, and lemon juice. To assemble: Place one sheet of phyllo on a clean, dry countertop. Brush the top lightly with olive oil, then add a second sheet. continue this process until there is a pile of five sheets. Add half the filling in the shape of a log to the short end of the phyllo pastry. fold in the sides (about 1/2 inch), then gently roll up so you have a neat little log (this process is easier than it sounds, think of it as a pastry burrito). Repeat the procedure to make a second roll. Carefully lift the pastries onto the baking sheet 4 inches apart. Bake for 25-30 minutes, until golden brown. Cut slices with a serated edge knife in a gentle sawing motion.
Combine gin, yuzu juice and simple syrup in a cocktail shaker. Shake shake shake...shake shake shake...shake (Pour into a glass filled with ice, garnish with thinly sliced ginger root and mint leaves. Combine all ingredients in a small, heavy saucepan over medium heat. Stir constantly for 3 minutes to dissolve honey in the water. Continue cooking over medium heat for another 5 minutes or until a syrup-like texture is achieved. Pour the syrup into a small glass bowl and allow to cool slightly before use. when using a cocktail shaker it is helpful to use the syrup while it is still slightly warm, stirring it with the cocktail ingredients to ensure it is well combined before adding ice.).
Preheat oven to 350 degrees. In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan. This may take about 5-7 minutes. Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside. In the bowl of a stand mixer add the brown sugar and slightly cooled butter. Beat on medium speed for about 2 minutes. Add egg and beat for one minute more. Add milk and vanilla extract and beat to incorporate. Turn the mixer off, scrape down the sides of the bowl and add the dry ingredients all at once. With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed inches Fold in the chopped nuts and white chocolate chips. Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are golden brown. Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack.
1. Preheat oven t 350. Grease 9 x 9 inch baking dish. 2. Combine cheese, eggs, evaporated milk, salt and pepper in large bowl. 3. Add squash, onion, and green pepper; mix well. 4. Bake 60-65 min or until set.
Heat the oil in a large pot over medium-high heat for 1 minute. Add the rice and cook until it is opaque, about 2 minutes, stirring often. Add the salt to the cola and stir until dissolved (the salt helps to release some of the carbonation) and then add it to the rice. Bring to a boil, then reduce the heat to medium- low, cooking until the liquid has almost completely evaporated, about 15 minutes. Stir in the raisins and the almonds and reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 25 minutes. Uncover, fluff with a fork and serve.
mix coffee and hot water until coffee is dissolved. crush ice in blender. add all ingredients to blender. puree until smooth.
Preheat oven to 350*F. Rinse the kidney beans, and set aside to drain. Mix the remaining ingredients in a saucepan, and heat until the sugar has dissolved. Taste, and adjust seasoning if needed. Add beans and pour into an oven proof baking dish. I used a 1 quart, ovenproof glass bowl (eg: Anchor Hocking or Pyrex). Bake, uncovered, for 45 minutes.
Slice a lid from the top of the loaf and set aside. Remove and discard the inside of the loaf, leaving a 1cm wall. Spread pesto over the inside of the loaf. Place half the sliced chicken on base, top with half spinach leaves. Add half tomatoes and half the olive oil-season lightly. Add layers of cheese, artichokes, top with remaining tomatoes. Next lay salami and olives on top and add remaining chicken and spinach. Drizzle over the rest of the olive oil and season. Butter the lid and replace it on the loaf. Wrap the loaf tightly in cling film and refrigerate over night. Cut into generous wedges to serve.
Mix all the ingredients together. Store in an airtight container until ready to use. When ready, rub the seasoning into all sides of your meat until it is covered. Grill or cook your meat as you prefer.
Sift flour, baking powder and salt into a bowl. Rub in the butter with your fingers until crumbly. Mix in pepper, parsley, onion and thyme (or use basil or rosemary, whatever you fancy). Beat the egg well in a small bowl, and add. Stir in roughly. Now add just enough milk to make a sticky dough -- not too wet, not dry, just sticky enough to stick to your fingers. The soup (or meat stew with a lot of sauce) should be simmering. Drop in dessertspoons of the dough, scraping it out of spoon with a finger, into the soup. Cover the pot. Simmer 20 minutes. By now the dumplings should be cooked. Take off the lid, and simmer for a further 5 minutes or so, so that the tops of the dumplings dry a little. Real comfort food on a cold night!
In a small bowl, combine the first six ingredients and rub over brisket. Place in crock pot. In a large bowl, combine the sauce ingredients. Pour half over the brisket and set the remaining sauce aside. Cover and cook on low for 8-10 hours or until meat is tender. Serve with the reserved sauce.
Saute onions, celery, and broccoli in butter. Mix with soups diluted with milk, cooked rice, and 2/3 of grated cheese. Turn into buttered 9 x 13 inch or 2 quart casserole dish and top with remaining cheese. Bake in preheated oven at 350 degrees for 1 hour.
Preheat oven to 375°F. In a saucepan, heat oil, aniseed and sesame seeds over medium-low heat for 5 minutes. Cool. Add sugar, lemon juice, lemon and orange zest. Combine flour and cinnamon. Stir flour, 1 cup at a time, into oil mixture. Work dough with hands until smooth. Cover and let stand for 30 minutes. Roll dough out on lightly floured board to a thickness of 1/4 inch. Cut with a 2-inch round cookie cutter and place on ungreased cookie sheet. Decorate with almond slices, pressing so they adhere. Bake for 12 to 15 minutes, or until light brown. Sprinkle with cinnamon sugar and cool on racks.