HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring chicken stock to a simmer. Meanwhile, season chicken with salt and pepper, and brown in oil. After approx 4 minutes, remove to a separate dish and set aside. Melt the butter and add ginger, garlic, and onion. Cook a few minutes until done. Sprinkle in the flour and cook until browned (basically, make a roux.) Add curry powder and tomatoes, stir well. Mix in 1/2 cup hot stock, making sure to scrape the stuff off of the bottom of the skillet. Pour the mixture into the simmering stock. Add the chicken, onion, potato, and carrot. Simmer 30 minutes. Add the apples, soy sauce, and honey. Allow to cook for 5 more minutes, remove from heat and serve with rice.
Preheat oven to 450°F. In a greased 3 quart casserole dish, combine the potatoes and onions. In a large glass measuring cup combine vegetable broth, olive oil, sage, salt& freshly ground black pepper; drizzle over the potato and onion mixture and toss to coat. Bake uncovered for 1 hour, or until the vegetables are tender; stirring once or twice as needed. Roughly mash potatoes with a potato masher or with an electric mixer on low speed. Slowly stir in enough milk and butter for the potatoes to reach the desired consistency. Transfer to a serving bowl and enjoy!
Dough: Mix margarine, flour, powdered sugar. Spread on Pizza pan (may use 1 roll of refrigerator sugar cookies instead of making dough). Bake at 325° for 13 to 15 minutes. Watch closely for browning.  Cream Topping: Mix cream cheese, Cool Whip and sugar until creamy; spread on COOLED crust.  Strawberry Topping: Wash, drain and slice 1 quart berries and add to glaze. Spread on cream topping.  Glaze: Combine Jello, cornstarch, sugar and water. Heat to boiling, stirring constantly until thickened. Cool and spread on cream topping. Enjoy.
Preheat oven to 425°. Spray a rimmed baking sheet with nonstick cooking spray. In a large bowl, combine zucchini, Italian seasoning, olive oil, cheese, salt, and pepper. Spread zucchini in a single layer on prepared baking sheet. Bake for 8 to 10 minutes, turning once. Serve immediately.
Cornbread Topping: Mix the milk, egg, sour cream, melted butter and chilies in a bowl. Add the corn muffin mix and stir until just combined. Fiesta Pie: Brown the ground beef stirring until crumbly; drain and set aside. In the same pan, cook the bell pepper, onion, and garlic until tender. In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix. Spoon into an 8x8 baking dish. Spoon the cornbread mixture over the top. Bake at 375° for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean. Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted. Cook's Note ~ The corn bread topping can also be made into muffins. Fill muffin tins half full and bake at 375° for 15 minutes.
Preheat oven to 400°F. Place dried fruit mix in bowl and add boiling water. Set aside to rehydrate. Trim all fat and silverskin from tenderloin. Slit tenderloin lengthwise (not quite all the way through) making a pocket for the stuffing. Sprinkle the inside with salt and pepper. Drain the fruit mix. Peel and core the apple and mix with fruit and place in meat pocket. Tie the meat with cord at 1-1 1/2 inch intervals. Place meat in 13x9x2 ungreased pan and roast uncovered for 20 minutes. Lower heat to 350F and roast for 20 minutes longer. Remove from oven and let stand for 20 minutes. Cut into 1/2 - 1 inch slices and serve.
Put all into a vita mix or blender process till smooth. Pour into tall glasses and drink away!
In a medium sauce pan, melt butter over medium heat. Saute onion, celery, and garlic for 4 minutes or until tender; remove from heat. Add in rice, cranberries, apricots, orange peel, thyme, salt, and pepper to taste; mix well. Stir in apple juice to moisten; set stuffing aside. Make a centered cut down the length of each pork tenderloin, cutting to but not through the other side of the meat. Make one cut on each side of the centered cut, also going to but not through the other side of the meat. Place each tenderloin between 2 pieces of plastic wrap (Saran). Pound lightly with a meat mallet to make an appoximate 10x8 inch rectangle, pounding from the center to the corners. Sprinkle each tenderloin with salt and pepper. Spoon half of the stuffing mix over each tenderloin, coming to within 1 inch of the edges. Roll each tenderloin jelly-roll style beginning with the short side. Tie each meat roll with cotton string in about 4-5 equally spaced places (This is to secure the meat roll and keep it from unrolling). Place roll seam side down on a rack in a shallow roasting pan. Roast, uncovered at 375 degrees for 50-60 minutes or until done. Loosely cover with foil and let stand for 5 minutes before slicing. Prepare Mustard Cranberry Sauce: In a small saucepan, melt butter or medium heat. Saute garlic for 1 minute. Stir in flour and mustard; mix well. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in half and half and dried cranberries; cook until heated through. Cut tenderloins into 1/2 inch thick slices; drizzle with Mustard Cranberry Sauce.
In a saucepan mix margarine, sugar and syrup. Bring to a boil and boil 5 minutes; stirring constantly. Add soda and vanilla; mixture will foam up at this point. Pour over popped popcorn and mix well. Spread out on a cookie sheet and bake at 250 degrees for 1 hour. Stir every 15 minutes.
Soak cannelini beans in warm water overnight (or approx 8 hours). In a separate container, soak chickpeas and wheatberries together with baking powder overnight (or approx 8 hours). Lighlty salt soaking water and cook cannelini beans and chickpea/wheatberry mixture separately until al dente. Drain both pots, but don't throw the chickpea/wheatberry cooking water out-you'll need it for later. Add Cannellini beans to chickpea/wheatberry mixture in a big pot. Put back 7 cups of the cooking water (or if you eyeballed the bean/pea/berry amounts like I did, just make sure it's covered enough to look like a soup and add fresh water if needed). Salt and pepper the water just a teeny bit. Cook all together until everything is tender. When served, drizzle soup with olive oil, herbs, and pepper to taste.
Preheat oven to 350 degrees. Blend piecrust mix, the 1/4 cup sugar and 1 of the eggs in medium size bowl with a pastry blender. Pat dough evenly into a greased 13x9x2 inch baking pan. Bake in oven (350) for 10 minutes. Remove to wire rack; leave oven on. Beat the remaining 3 eggs and the 1 cup sugar in a medium size bowl with mixer until light and fluffy. Beat in lemon rind and juice and flour; pour mixture over pie crust. Return to oven; bake 15 minutes longer. Beat egg whites with cream of tartar in a medium size bowl with mixer until frothy. Beat in remaining 3 tablespoons sugar,1 tablespoon at a time, until meringue forms stiff peaks. Remove pan from oven. Raise oven temperature to 450. Spread meringue mixture over lemon mixture. Return to oven and bake 5 minutes more or until meringue peaks are golden brown. Cool on wire rack. Cut with a wet knife into bars.
If using TVP combine in a stock pot with the stock and bring to a boil over high heat. Cover and remove from heat-let stand 30 minutes and drain. Preheat oven to 350 degrees. Heat the olive oil in a medium skillet over medium heat. Add the shallots, celery, bell pepper strips, and mushrooms. Cook, stirring for 10 minutes. In a large bowl combine remaining ingredients including the cooked veggies, reserving 1 cup ketchup. Add the TVP if using. Mix well. Divide mixture in-between two small{6x4x3}, oiled loaf pans. Top with remaining ketchup and bake for 1 hour.
Brush the chicken breasts with Italian dressing. Grill or broil 5-7 minutes on the first side. Brush with dressing again and turn. Grill another 5-7 minutes or until fully cooked.
Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking. Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve. Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain. Serve lamb with green olive mayonnaise and jacket potatoes. Notes. Tip: If you don't have a barbecue with a hood, turn a large roasting pan or foil turkey roaster upside down and use as a hood over lamb.
Liberally sprinkle chops with Tuscany season all around. Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt. Place chops in a high rimmed pan. Add the can of chicken broth, cover and place over high heat. When broth reduces by about half, flip chops over. Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides. Add a small amount of olive oil to supplement fat if needed. Add wine. When nearly evaporated, a minute or two, glace chops on both sides and remove. Swirl some additional wine to deglaze the pan. Pour over chops and serve. Note: White wine is traditionally used with pork. I prefer the robust flavor of a hardier red wine. Chops are bold enough to handle red.
Place washed and dryed chicken in a shallow roasting pan. Combine 2 tablespoons oil, rosemary and lemon juice. Brush over chicken. Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken. Roast in a preheated 375 degree oven for 15 minutes. Cut bell peppers lengthwise into 1/2 strips. Slice onion into thin wedges. Toss vegetables with remaining oil, salt and pepper. Place veggies around chicken. Continue roasting until veggies are tender and chicken is cooked, about 40 minutes. Serve chicken with peppers and pan drippings.
Heat oven to 400°F. Spray 8-inch or 9-inch square pan with cooking spray. Stir together Bisquick mix, water and egg in small bowl; spread in pan. Sprinkle with 1 1/4 cups of the cheese. Cook chicken in oil in 10-inch skillet over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.
Cut off the top and bottom of the artichoke. Cook it in boiling water for 10-15 minutes until the bottom is easy to pierce with a fork. Run artichoke under cold water to stop the cooking process. When cool enough to handle, cut the inner choke away from the heart. Cut the brie into 1/2" chunks. Place the brie into the artichoke and throughout the leaves. Place on a cookie sheet and bake at 350° until the brie is melted (approximately 10 minutes). To make the mustard sauce, combine shallots and white wine in a saucepan over high heat. Slowly add the butter and remove from heat. Then add mustard, white wine vinegar, salt, pepper and a squeeze of lemon juice to the mixture. Drizzle mixture over artichoke and serve.
In a medium bowl, whisk together the flour, poppy seeds, baking powder,salt, and baking soda. Cut butter into 1" pieces and place in mixing bowl with paddle attachment.Add lemon zest. Mix on medium speed about 1 minute. Drizzle in the oil the mix 1 minute more. Add sugar, 2 to 3 tbsp at a time, scrape bowl as needed. Add eggs, one at a time beating well after each addition. In a small bowl combine buttermilk, lemon juice and vanilla. Reduce mixer to low and add flour mix alternately with liquids, starting and ending with flour. Mix until just blended. Spoon into prepared muffin cups until almost full. Sprinkle top of each muffin with scant 1/2 tsp of granulated sugar. Bake 25 to 30 minutes @ 350 F , or until tops are golden and spring back to the touch.
Saute onion and pepper in a small amount of oil or non stick cooking spray in a large stockpot. Add spices, Rotel, cream of mushroom, water, and crawfish. Simmer for 15 minutes, stirring occasionally. Add Velveeta and adjust spices as desired. Stir until Velveeta has melted. Serve over rice or egg noodles.
In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir liquid into the dry ingredients, just until moistened(batter will be thin). Pour batter into two greased 9x5x3 inch loaf pans. Bake at 325 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Place milk kefir grains in the bottom of a clean mason jar. Cover with 1 quart fresh milk. Very loosely, place the lid and band on the mason jar. You do not want to tighten it because, as with all fermentation, carbon dioxide is created and needs to escape. Culture for 24 - 48 hours at room temperature. For a for a thin, mild kefir you can culture for 12 hours. Once culturing is complete, strain milk kefir into a new mason jar, cap and refrigerate. Begin re-culturing a new batch of kefir, if desired or allow your kefir grains to rest in water in the refrigerator for a few days until you're ready to make kefir again. "Cultures for Health suggests that it may take a batch or two for the milk kefir grains to adapt)" and for the grains to grow. Optional second ferment: After the first 24 hours I strain and add a half an organic lemon to it and let it set for an other 24 hours. Then chill. Or I add a bunch of organic fresh or frozen berries and let sit for 24 hours then chill. You can combine the lemon and berries or add whatever fruit u most enjoy. But it must be organic. If you desire a smooth texture you can blend it. Yes the lemon rind at all!
In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth. Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree. Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.
Preheat oven to 375°F. Whisk together the flour, wheat germ, and parsley. Add in the water and applesauce and mix well; add the egg and mix well. Knead some of the dough in your hands, then flatten on a work surface until about 1/4-inch thick; use a small biscuit cutter or other cookie cutter to cut neat shapes. Repeat with remaining dough. Place cookies on a cookie sheet and bake for about 15 minutes (bottoms will be just starting to brown), then shut oven off and let rest in oven for 2 hours. Will last 3 weeks refrigerated or 4 months frozen.
Place chicken in shallow baking dish. Combine olive oil and Onion Onion. Brush on chicken breasts. Bake uncovered at 375 for 40-45 minutes.
About 2 1/2 hours before serving, heat dutch oven until very hot. Add butter, then short ribs. Cook over high heat until ribs are very well browned on all sides, about 20 minutes. To ribs, add onion slices; push them down into fat around ribs, then cook a minute or so, until browned. Now add salt, pepper, 1 teaspoons sugar, allspice, bay leaves, and 1 cup water. Cover and simmer 1 1/2 hours or until meat is very tender. Remove ribs to heated platter and keep warm. Skim about 1/4 fat from surface of gravy; Also remove allspice and bay leaves. Stir 1/4 cup water into flour until smooth; slowly add, stirring, to gravy; cook until thickened. Stir in heavy cream, 1 teaspoons sugar, and enough water to make gravy as you like it, bring to a boil; then pour over ribs and serve.
Melt butter in saucepan; blend in flour. Gradually stir in milk and vegetable stock. Stir and cook until smooth and thickened. Remove from heat. Beat egg yolk, stir into sauce and bring to a boil, stirring constantly. Remove pan from heat and season with half the cheese, salt and pepper. Cut off top slice from tomatoes. Drain vegetables, arrange cauliflower in center, peas and tomatoes in groups around in a shallow buttered 2-quart baking dish. Sprinkle tomatoes with salt and pepper. Pour sauce over all vegetables and sprinkle with remaining cheese. Bake at 450 degrees until brown, about 15 minutes; or broil until heated and golden brown. Serve immediately.
Preheat oven to 425 degrees. Spread half of the sliced potatoes in the bottom of a lightly buttered baking dish. Sprinkle with half of the butter and cheese. Season with salt & pepper. Add remaining sweet potato slices. Pour milk over potatoes. Top with remaining butter and grated cheese. Bake covered for 30 minutes. Remove foil and bake for an additional 15 minutes or until potatoes are tender. Let sit for 10 minutes before serving.
Place flour in large glass bowl and form a well in the middle. Place remaining ingredients in well. With fork, in a circular motion, stir wet ingredients just around rim of dry ingredients, bringing a little bit of flour into the wet mixture a little at a time until all are mixed together. Pour mixture onto a floured board and knead until tight and glossy. It should be difficult to mix, to a point where no more flour will stay into mixture. Form into a ball and let sit, covered, for 1/2 an hour to an hour. Cut into manageable pieces to fit into pasta machine. Flour pieces as needed, if dough is to sticky it will not go through pasta machine smoothly. Run 3 time through larger slot size, then once through decreasing sizes progressively until desired thickness. Run through pasta cutter of choice then let dry overnight. I lay noodles across a clean broom handle, that I use for this purpose only, placed in between two chairs. Store dried pasta in sealed plastic bags or containers. Cook as needed. Fresh pasta noodles need very little time to cook as compared to store bought pasta noodles.
Juice the oranges, reserving juice for topping. Put the orange rind, the raisins and the nuts through the medium blade of a meat grinder (or process with steel blade in food processor until a coarse grind is achieved). Combine butter and sugar in mixer bowl and beat together until fluffy. Add eggs one at a time and continue beating until completely incorporated. Combine salt, flour and baking soda and sift together. Add flour and buttermilk alternately in 3 portions, mixing on low after each addition. Fold in orange, raisin, nut mixture until completely combined. Preheat oven to 350F and grease a 9" X 13" pan or a bundt pan. Bake for 45 minutes, or until toothpick inserted in cake comes out clean. While cake is still hot, pierce all over with a fork. Mix orange juice, sugar and cinnamon and carefully pour mixture over cake. (This is harder on the bundt cake -- be patient). When cake has cooled, remove from pan. Refrigerate leftover cake.
firstly, take a large saucepan, add the olive oil & heat up. once the oil is hot, add the garlic & red chilli & fry off until soft. next, add to the pan, the water, pineapple juice, teriyaki sauce, soy sauce & soft brown sugar & stir thoroughly. bring to the boil over a medium to high heat & then reduce heat until the mixture is gently simmering away. add the remaining ingredients to the pan & again, stir thoroughly. bring back to the boil & then if need be, transfer the mixture to a blender & blend until smooth. when smooth, transfer mixture back to the pan, season to taste if desired & simmer for 35-45 minutes approx' or until the sauce has thickened & become almost syrupy & reduced by about half, making sure not to let the sauce burn or boil over. once the sauce has been prepared, fry off your chicken breasts in a frying pan with a little olive oil for approx' 10 minutes to speed up cooking time. once done, place in the oven for approx' 15 minutes. when the 15 minutes is up, remove from the oven, drain off any excess fat or oil & then pour over sauce, generously coating all the chicken. place back in the oven for a further 20 minutes or until the chicken is thoroughly cooked & voila! -- there you have it, jack daniels chicken casserole! plate up & pour remaining sauce into a serving jug. serve with cheesey mashed potatoes & freshly steamed vegetables, delectable! -- serves about 3 people as a main meal. adjust cooking times in accordance with your oven! this sauce can also be used as a grill glaze for not just chicken, but pork chops, baby-back ribs, sausages or salmon fillets, etc. if you love or hate this recipe or if you can think of a better way to cook it, please let me know, much appreciated! -- .
Put 7 cups water in large saucepan, and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. Place teabags in 2 cups boiling water, and let steep until desired strength is acquired. In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. Place in freezer container and freeze overnight. To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage.
Beat cream cheese and preserves in medium bowl with electric mixer on medium speed until fluffy. Store covered in refrigerator.
Marinade: In an hermetic bag, mix all ingredients of the marinade. Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more. Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper. Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning. Serve medallions and garnish with spiced pecans.
Heat olive oil & butter in pan over medium heat. Saute onion until lightly golden. Add mushrooms and continue browning. Add garlic and red pepper flakes for another 1 minute. Carefully add tomatoes - should boil vigorously - watch for splatters. Reduce heat and simmer for 10 minutes, while you cook pasta of choice. While pasta is draining, add basil, cream, and 1/2 cup of cheese and bring back up to temperature, without boiling. Taste again for salt & pepper. Serve over pasta, ravioli, or paillards of chicken, or seafood - sprinkle with remaining Parm. YUM-OH!
Brown beef & onion, drain and place in crock pot. Layer remaining ingred except cheese. Cover and cook on low 2-4 hours or til thoroughly hot. Serve as is or over rice. Top with cheese.
Place ham bone in crockpot. Cook overnight on low. Remove the meat from the bone. Rinse out the crockpot. Add the ham meat and all of the other ingredients. Cook on high 6-8 hours. Enjoy!
Cook peppers, pine nuts, and garlic in butter in large skillet over medium-high heat until light brown. Add rice and parsley; stir until thoroughly heated.
Preheat oven to 350°F In a bowl, stir together the flours, xantham gum, baking soda, cinnamon, ginger and salt. Set aside. In a large bowl, beat together the eggs, sugar, mayonnaise and pinepple, not drained. Gradually beat in the flour mixture until well mixed. Fold in the carrots and walnuts, if using. Pour the batter into a greased 9" by 13" pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Frost with a cream cheese frosting if desired.
Mix all ingredients together. Marinade 4 pounds or more meat covered in refrigerator for 24 hours.
While the cake is cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla extract on high speed until light and fluffy and doubled in volume, about three minutes. Add the purple gel food colouring and mix until combined.