HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the corn kernels off the ears. (Stand a paper bowl upside down in a large mixing bowl, and rest the end of the cob on the paper bowl. This will allow you to slice all the way to the end without losing control of your knife.) Using the spine of the knife, milk any remaining corn off the cob into the bowl. Puree the corn in a food processor until smooth. Add yeast, salt, sugar, flour and butter and process until a smooth ball forms and cleans off the sides of the work bowl. (Because the corn may have a variable amount of water, you may need to add more water or flour to achieve a smooth, elastic dough.). Turn the dough out onto a floured work surface. Knead for 10-15 turns, then form into a ball. Place into an oiled mixing bowl (turning to coat), cover with plastic wrap and let stand in a warm place until doubled in bulk, 90-120 minutes. Place a rack in the middle position and preheat oven to 350°F Punch dough down, knead again on a floured surface for 6-8 turns, then form into a tight ball. Place on a baking sheet sprinkled with cornmeal and let stand, loosely covered, until doubled in bulk, 40-50 minutes. Remove cover, slash the surface with a lame or very sharp knife, and bake in preheated oven until golden brown, and internal temperature is ~205F, 35-40 minutes. Let cool to room temperature on a rack before slicing.
Preheat oven to 250 degrees F. Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned. Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish. Add the veal to the bacon fat/butter left in the frying pan. Brown meat on all sides. Remove meat from the frying pan and mix with mixture in the baking dish. Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan. Mix well and bring to almost boiling (do not boil). When hot pour over meat in baking dish. Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.
In a large saucepan or dutch oven pan, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Add the diced shallots to the bacon grease and cook for about 3 minutes, until tender. Add the mushrooms, rosemary and garlic to the pan. Cook for about 5 minutes, until the mushrooms are tender and golden. Return the cooked bacon to the pan. Sprinkle the flour over the mushrooms and bacon and stir to coat. Cook for about 1 minute, stirring constantly. Pour the chicken broth into the pan. If desired, add a splash of marsala wine. Stir to combine. Bring the mixture to a simmer, stirring frequently. It should begin to thicken as it simmers. Simmer for a few minutes, then reduce heat and add the half and half. Remove about a cup of the soup with a bunch of the mushrooms When cool enough to safely handle, blend the cup of soup until smooth. Return the blended mixture to the pan with the rest of the soup. OR just use a stick blender right in the pan to make a lovely smooth soup. Season with the salt and pepper.
Rub chicken breasts with lemon oil, if using. Sprinkle both sides with lemon zest, pepper, and granulated garlic, and set aside for 15-minutes for flavor to develop. Start to heat salted water to cook the pasta, but don't cook it until you start to make the sauce. Spray a large, nonstick skillet with nonstick spray, add olive oil, and place over medium heat. When hot, add chicken, and cook until done, but still springy to the touch, and lightly browned on both sides, about 5 minutes per side. Remove chicken from skillet and keep warm. If using fresh mushrooms, add to pan, increase heat to high, and cook for about 5 minutes. Remove mushrooms from pan using a slotted spatula, leaving juice behind. If not using fresh mushrooms, drain all excess oil from pan, leaving browned bits in pan. Reduce heat to medium if necessary. Add pasta to boiling water. Add lemon juice to skillet, and deglaze the pan, scraping up all browned bits from cooking chicken. Add mustard and Alfredo sauce, and stir until combined. Simmer until heated through. Stir in chicken and mushrooms, cover, and reduce heat to medium-low until pasta is done. Serve sauce over pasta and chicken. Sprinkle with parsley if desired. Serves 4. Note!!!! Ingredient should be LEMON OIL, not extract. Recipezaar recipe software changed it to extract and will not let me make the correction. Sorry about that!
Use as many chicken breasts as you need for dinner. Preheat oven at 350F or 180°C Remove skin & bone, cut into 2 parts and place in baking dish. Sprinkle with lemon juice and dot with butter. Salt to taste. Cover closely and bake about 15 minutes. Do not overcook; pierce with fork to be sure thickest part is done. If your chicken is cold, then the outside may cook slightly faster than the inside. Use pan juices as a sauce.
In a skillet fry bacon until crisp. Remove bacon, cool, crumble and set aside. Pour off all but about 3 Tbsp of bacon grease. Cook boar meat cubes, onion, garlic, and curry powder in remaining grease until meat is browned Stir during cooking. Stir in 1/4 cup of water. remove from heat and set aside. In a 2 qt casserole combine, parsley, stewed tomatoes, carrots and potatoes. Add meat mixture to casserole and mix well. Bake at 350 degrees for 30 minutes. Mix 2 Tbsp cornstarch with 1/4 cup water and stir into casserole. Bake for 30 more minutes or until meat and vegetables are tender.
Preheat oven to 350F and grease or paper line 12 muffin tins. Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix). Fill each muffin cup 2/3rds of the way full with batter. Bake for 30 minutes or until golden brown. Cool slightly before removing from tins to cool on a wire rack.
Put water in a small pot. Set the stove to a medium low temperature. When water starts to boil, add raw drumstick to water, and let boil for 10 minutes. While drumstick is boiling, take your eggs and two bowls, and separate the yolk, and the egg white. Ferrets should not eat egg white, because if ingested, this can result in hair loss. After chicken is done boiling, take it out and let it sit to cool. Make sure not to turn your stove off yet. Your water should have some fatty oils floating on the surface. Now, take your egg yolks and add them to the water. Stir them around. You should have a goopy sort of substance floating around. After your chicken is done cooling, cut it into small strips big enough for your ferret to chew, because you don't want them to inhale the soup. Add the strips to the soup, and mix around. Turn off stove, and let the soup sit for about 5 minutes. Divide equally for your ferret(s) to enjoy. Do not give this to your ferrets frequently. Remember this is a treat, not a meal, and if you give this to your pets regularly, it can make them sick. I recommend giving it to them when they are ill, or after they get out of surgery. If you want to give this as a treat, then I recommend giving it to them, once every 1-2 months.
Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside. In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside. Return the bacon back to the skillet and brush with glaze, then turn the bacon over. Cook the glazed side down for 2 minutes over low heat. Glaze then turn and cook for another 2 minutes over low heat. Repeat until all the glaze is used up. Serve immediately.
Combine the mayonnaise and sour cream; add the taco seasoning and blend well. Pour into a serving bowl; garnish with chopped scallions, if desired. Serve with corn chips or cut-up vegetables.
In a small bowl, mash all ingredients together, adding a bit more mayonnaise if too dry.
Wash and break the cauliflower into small florets and simmer in salted boiling water until just tender. Meanwhile, pound four of the garlic cloves, the parsley, and salt in a mortar. Stir in the olive oil and three tablespoonfuls of the cauliflower's cooking wateron. Separately, saute the final sliced clove of garlic in a little olive oil in a heavy-based frying pan. Turn the heat down to low, add the pimenton and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil. Drain the cooked cauliflower well in a colander, transfer to a heated serving dish, and pour the contents of the frying pan over the top.
In a large saucepan combine water, pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder, and thyme. Bring to a boil; reduce heat, cover and simmer for 10 to 15 minutes or till barley is tender- Cool slightly. Place half of the pumpkin mixture in a food processor bowl or blender container. Cover and process or blend till nearly smooth. Pour into a bowl. Repeat with remaining mixture. Return all to saucepan. Stir in milk- Cook and stir over low heat till heated through-- Do not boil. To serve, ladle soup into individual bowls and sprinkle with pumpkin seeds or sunflower nuts.
In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 2 dozen. Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. * When I made these the batter was VERY thick.I found it easier to use a ice cream scoop to fill muffin cups.
Preheat oven to 350. Mix together the Almond Flour, Baking Powder and Splenda. Melt the butter and beat the eggs. Add the melted butter, beaten eggs, heavy cream and water. Spray muffin pan with Pam (or equivalent) - I like the Pam Baking Spray. Bake for 18 minutes. This should allow them to fluff up nicely. Makes 5 - 6 good sized muffin.
Slice the pork very thin. Heat the oil, in a large wok and add the onion, chillies, lemon grass, (and shrimp paste if using) cook 2-3 minutes. Add the pork and seal. Add the coconut milk, chicken stock, sugar and lemon juice, return to the boil and simmer for 15-20 minutes. When cooked put in a dish and sprinkle with the coriander.
boil potatoes in water until knife inserted in center comes out easily, about 15 minutes. drain, cool, and slice. place in a large bowl. meanwhile, boil chicken broth until it is reduced to 1/2 c, about 15 minutes. pour over potatoes, toss. add onions, celery, and chives, toss. mix lemon juice and truffle oil, pour over potatoes, toss. season with salt and pepper.
Mix oil, sugar,egg and starter and milk. Stir until sugar is well dissolved. Stir in zucchini. Combine dry ingredients and mix into zucchini mixture just to blend well. Fold in raisins and nuts. Grease and flour a pan that will hold mixture 2/3 full. Bake 325°F, one hour or tested done. Cool in pan 5 minutes before removing. Remove and cool on rack completely. Wrap and mellow overnight before cutting.
Combine first 8 ingredients in nonaluminum bowl;let stand at least 30 minutes to allow flavors to blend. (Can be prepared 2 days ahead, covered and refrigerated.). Just before serving, fold in avocado and season with salt to taste.
Fire grill 2 fresh made flour tortillas --. apply 3 oz. cheese and 8 oz. Kahlua pork to the bottom tortilla --. then --. top with 3 oz. cheddar/pepperjack cheese,scallion,and cilantro. fire grill both sides of tortilla until cheese is melted and golden brown -- .
In a large serving bowl layer spinach and cottage cheese. In a small bowl, combine remaining ingredients. Drizzle over salad and toss to coat. If you are not planning to serve the entire salad only put dressing on what you plan to eat. The leftovers can be stored w/o the dressing on for later. I also used more horseradish as we like things to have a little bit of a bite to them.
Heat oil over med heat and add onion then saute 7 minutes. Add the garlic and cook one minute more. Stir in the sauce and cook 3 minutes then add horseradish, molasses, vinegar, lemon zest and 1/2 cup water. Simmer over low heat for 30 minutes. Stir occasionally. Fold in Seitan. Then fill buns with BBQ and top with coleslaw if you like. Serve with hot sauce on the side.
In a saucepan, bring the broth to a boil. Stir in the orzo and cook until al dente. Drain and cool slightly. Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside. Whisk in the reserved olive oil. Add the orzo to the dressing and toss to mix. Add the chickpeas, tomatoes, bell pepper, onion and basil or parsley to the orzo. Break up the tuna with a fork and add to the salad with the feta cheese.
Cook beans according to package directions; drain. Meanwhile, in a large pot, cook the ground beef with the onion, green pepper, mushrooms and garlic; drain fat. Season to taste with salt and pepper. Add the tomato sauce, Italian seasoning and garlic powder. Bring to boil then simmer about 5 minutes. Serve 1 cup meat sauce over about 1 cup green beans per serving. Top with each with 1 tablespoon Parmesan cheese.
Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean. Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes. Cover and place pot over low heat. Let it steam for 20 minutes. Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes. Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
Pound chicken breasts to 1/2 inch thickness. Slice them into 4-inch pieces. In a bowl, combine the juice from one lime with a smashed clove of garlic. Add the chicken and let it marinate for 5 minutes. Meanwhile, whisk together peanut butter, lime juice, soy sauce, red chile flakes, brown sugar, and enough chicken broth or water to make a smooth sauce. Adjust seasoning. Set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper, Thread onto skewers and grill for 2 min on each side or until cooked through. Serve with the reserved peanut sauce and lime wedges.
Preheat oven to 200C/180C fan-forced. Roast pumpkin in small, shallow baking dish, uncovered, 10 minutes. add chickpeas and peas; cook uncovered, about 5 minutes or until pumpkn is tender. Remove from oven; sprinkle with coriander. Meanwhile, sprinkle lamb with curry powder. Spray lamb with cooking oil. Cook lamb in heated medium frying an; remove from pan. Add coconut milk, stock and garlic to same pan, bring to the boil, stirring; remove from heat. Serve pumpkin mixture and lamb drizzled with coconut sauce.
Heat large fry pan on med-high. Season pork chops on both sides with salt, pepper and thyme. Place chops in pan just to brown on each side, about 4 to 5 minutes turning once. Cut up onion and peeled apples into evenly sized chunks while meat is browning. Pierce potatoes with fork for venting. Heat on high in microwave for 10-12 minutes. Remove browned chops from pan and set aside. Add about 1 1/2 TBSP of butter in pan and mix in with oil. Add onions to pan and stir to coat in butter and oil glaze. Add apples to pan when onions begin to soften and caramelize. Stir to coat. Add pork chops back into pan and cover, turning and stirring contents occasionally for about 15 to 20 minutes. Liquid in pan should become slightly thicker. While meat is cooking, slice baked potatoes into approximately 1/4 inch slices. Remove skin and place slices from one potato in a layer in small baking dish. Add thin pats of butter and a generous sprinkling of shredded cheese on top of first layer. Repeat second layer the same way and place in oven until cheese just starts to brown. Place cooked pork chops on large serving plate. Spoon on saucy apples and onions. Bring it all together at the table and enjoy! Bon Appetite!
In a large pot, melt the butter or margarine. After the butter is melted, mix the flour in until smooth. Slowly pour in chicken broth whisking or stirring continuously until no lumps remain. Add the shredded cooked chicken, salt, pepper, garlic powder, and Italian salad dressing mix; bring to a boil. Reduce heat and simmer for 12 minutes. Add the milk, lemon juice, white wine and parsley, if desired. Reduce heat to low, add the cooked rice and cover. Cook until rice is heated through. ENJOY! SOME SPECIAL NOTES: I do not add veggies to this dish, because the soup at the resturant does not have any in it. However, I am sure that some added carrots or celery would be yummy. Also, double the flour and butter to make a thicker soup. We like ours less creamy. For the chicken, I either use leftover baked chicken or I buy a cooked rotisserie chicken from the grocery store and pull all the chicken off of that. I have never tried canned chicken. If anyone uses canned, let me know how it turns out!
Break up biscuits into bits. Not crumbed, just pieces no larger the size of a quarter. In large pan melt the butter, then add the sugar, sultanas and cocoa. Heat and keep mixing until hot but not boiling. Take off the heat. Mixing very quickly, add the beaten eggs in small amounts incorporating each lot before adding the next. Fold in broken biscuits. Press mixture into a foil lined tray (30x25cm). Refrigerate to set for a couple of hours. To make the icing / frosting: Mix the icing sugar, 4 T cocoa and 2 T melted butter with enough milk to give a spreadable consistency. Beat until smooth. Spread over the hedgehog and leave until it has set. I store this slice in the refrigerator.
Place the garlic and salt in the bowl of a food processor. Process until pureed. Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly. With the machine running, very slowly add the canola oil,. a few drops at a time at first; and then in a thin steady stream; it will emulsify and thicken. Once the oil is added and the aioli has formed,. quickly pulse in the lime zest and the lime juice. Transfer to a bowl and stir in the peppers. The aioli may be refrigerated in an airtight container for up to 1 day.
Soak the wood ears in warm water for 20-30 minutes until they swell up and become soft. Rinse under cold water, and cut into thin ribons, discarding any hard centers; set aside. Slice tofu into long thin strips; set aside. Bring the 4 cups of water to a boil in a soup pot; add the soy sauce, black pepper, garlic, sugar, vinegar, sambal oelek, and salt and stir to blend. Lower heat to medium and cook for several minutes. Add the bamboo shoots and cook for a minute before adding the wood ears, the tofu, and the sesame oil. Cook the soup for 2-3 minutes, then stir in the cornstarch which should be dissolved in the 1 tablespoonful of water. Beat the egg yolks lightly and slide into the soup; turn off the heat and DO NOT STIR. The egg will cook into the hot soup and stay in pieces (if you stir it will shrivel). Pour soup into serving bowls and garnish with strips of red pepper and cilantro leaves.
Preheat oven to 350 degrees. Heat butter and olive oil in pan over medium to medium high heat. Mix flour, salt and pepper on a plate or deep dish- set aside. Pound chicken breast to flatten. Dredge chicken in flour mixture. Brown chicken in olive oil and butter. Once brown (about 5 mins on each side) remove chicken and keep covered. Add chopped onion to pan and brown- it doesn't have to be completely tender- about 3-4 minutes Add Marsala wine, horseradish and capers. Stir to combine. If you don't have a pan that is oven safe pour pan ingredients in oven safe dish. Place chicken on top of sauce and cover. Cook about 30 minute I made up some pasta and put the sauce over the pasta, you could also use rice.
Cookies: In bowl, combine flour, baking powder and salt. Toss lightly with a fork. Add eggs and sugar - mix well, (mixture will be crumbly). Add melted butter, 3 teaspoons anise extract and warm water. Stir until mixture forms a ball. Transfer dough to a lightly floured surface and knead for 5 minutes until dough is smooth. Chill for one hour. Preheat oven to 400 degrees. Pinch off pieces of dough about the size of large olives and roll into logs. Tie each into a knot shape and place on aluminum foil approximately 2" apart. Slide foil with cookies onto cookie sheets. Bake 8 to 10 minutes or until bottoms are pale brown. When done, slide aluminum foil off cookie sheets and let cookies cool on foil until cool. Glaze: Stir milk and remaining two tablespoons anise extract into confectioners sugar. Consistency should be like heavy cream, if needed, add drops of milk. Dip cookies upside down into glaze; turn upright and dry on cookie rack over waxed paper for one minute, than sprinkle with candy sprinkles. Makes about 50 cookies. Store in a waxed paper lined cookie tin, approximately one week.
Preheat oven to 350. Saute onions in olive oil until translucent. Mix with remaining ingredients, salt and pepper to taste and put in an oiled loaf pan. Bake for 30 minutes.
Add all ingredients to large pan. Bring to a boil, reduce heat to low simmer. and cook covered about 10 to 15 minutes, stirring about every 2 minutes. Cook until liquid is mostly gone, I left about 1 inch. Season with Salt and pepper and garnish with Parmesan cheese as desired.
Combine the sauce ingredients. Hot wok, add 2 tablespoons oil, swirl; add the chicken, stirfry 3 minutes. Add green onions and garlic; cook 1/2 minutes. Remove and set aside. Scrap wok clean and reheat; add 2 tablespoons oil. Swirl; add vegetables and stir fry 2 minutes. Add 2 tablespoons water, cover and steam 2 minutes. Push the vegetables to the sides of the wok. Stir sauce and pour into the center of the wok. Stir sauce until it's thick and bubbly. Return the chicken and mix with the vegetables and sauce. Stir a bit until hot. Serve with rice.
Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish. In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops. Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes. Serve pork chops and gravy over cooked rice. ENJOY!
Cream the cheese and ranch dressing. Add celery. Set aside. In skillet, saute hot sauce and chicken. Stir chicken mixture into cream cheese mixture. Spoon into a 9 inch pie plate and cover with cheddar cheese. Bake at 350 for 30- 35 minutes. Serve warm with tortilla chips, crackers, or cut up raw veggies.
The day before, put raisins into a small bowl and pour brandy over them. Cover loosely and let stand overnight. Next day, preheat oven to 350°F Butter a 9 x 13-inch baking dish. Dice bread and put it in dish. Add pecans and cheese to the bread and toss. Scatter the raisins over the top, drizzling on any brandy that has not been soaked up by raisins. Pour the sugar into a large heavy saucepan. Warm it over medium heat, stirring to facilitate even heating, until it melts and turns a deep golden brown. Pour in the water, carefully because steam will rise rapidly as water hits the sugar. The mixture will begin to solidify. Stirring, cook until the mixture is liquid again. Add butter, vanilla, and spices to syrup. Ladle the caramel carefully over bread. Syrup should be about level with tops of the bread. If any bread pcs. are not covered, push them down into the liquid. Bake 20 to 25 minute until syrup is absorbed and cheese has melted into the pudding. Beat whipping cream, adding sugar and vanilla. Spoon pudding into serving dishes, and dollop whipped cream on top.