HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in the pressure cooker over medium-high heat until beginning to smoke. Add the chicken pieces and cook until golden all around, 4 - 5 minutes. Transfer to a plate. Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it. Add the salt. Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking. With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes. Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixture into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling. Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.
Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool. Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.
Slice the cake horizontally into three layers. (The best way to do this is by wrapping a piece of thread around the cake and then pulling it through) In a medium bowl, combine the pudding mix and milk. Stir with a whisk for 2 minutes. Place in the refrigerator about 5 minutes to set up. Pudding will be thick. Place bottom layer of cake on platter. Top with 1/2 of the pudding mixture. Place middle layer of cake over pudding, then top with remaining pudding. Place top of cake over pudding layer. Then pour the chocolate fudge topping over the entire thing, allowing it to drip down over the sides. Place cake in the refrigerator for at least an hour to allow it to set up.
Mix together the icing sugar, margarine, flour, and chopped pecans and press into a 9X13" pan. Bake for about 15 minutes at 350 degrees F; Cool. Mix cream cheese, white sugar, and ONE cup of cool whip; Spread on cool base. Mix both packages of pudding and add 3 cups of milk. Beat and spread on filling layer (don't worry it will thicken as it cools). Spread remaining cool whip on top, add some shaved chocolate if you want and set in the fridge.
Mix together the corn, salad onions, parsley, cornflour and plenty of seasoning. Heat a little oil in a large frying-pan and cook large spoonfuls of the mixture for 2-3 minutes on each side until crisp and golden. Drain on kitchen paper and serve with a dollop of sour cream and a little freshly ground black pepper.
* Instead of buying multiple small shallots, you can use one plum-sized shallot. It comes to a little more than 1/4 cup, but it still tastes great. * If using dried herbs, it's suggested that you use less than the called-for amount, but I used about 3 teaspoons dried thyme and parsley in my modified version. * I increased the amount of black pepper to about 1 1/4 to 1 1/2 teaspoons I like pepper, and 1/2 teaspoons just didn't seem like nearly enough. * If not using canned broth, 2 cups of broth works well. * I used two 6 oz. cans of crab meat each time I've made this chowder. * I used I lb. of extra-large shrimp, cut into small pieces. * This recipe did not call for any salt, but the first time I made it I found it to be somewhat sweet. Since it's such a large amount of chowder, I added about 3/4 tsp of salt, but feel free to add more or less depending on your tastes. 1) In a large saucepan over medium-high heat, melt 2 tablespoons of butter. 2) Add onion, shallots, celery, red pepper, and garlic. Saute for 4 minutes or until vegetables are tender. 3) Add potatoes and saute for an additional 1 minute. 4) Sprinkle flour over the mixture one tablespoon at a time, stirring well. Cook the mixture for one minute more. 5) Add one more tablespoon of butter if the mixture if desired. 6) Stir in cream, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. 7) Cover, reduce heat, and simmer for 20 minutes or until the potatoes are tender, stirring occasionally. 8) Stir in crab, shrimp, and parsley and cook for an additional 5 minutes, or until the chowder has reached the desired thickness. Continue to stir occasionally until done.
Place frozen lemon concentrate in blender; add strawberries and powdered sugar. Add ice cubes. Cover and blend until nearly smooth.
In a large bowl, add all ingredients except berries or nuts. Mix lightly until combined. Do not over-mix. Let mixture rest 5 minutes. Fold in optional berries or nuts. Cook on a greased griddle over medium heat until golden. Serve with homemade syrup or jam.
Preheat oven to 350. Oil a 12 cup bundt pan. Using electric mixer, blend all ingredients except powdered sugar until smooth about 3 minutes. Pour into prepared pan. Bake until tester inserted near center comes out clean, about 45 minutes. Cool. Invert onto serving platter. Dust with powdered sugar.
Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool. Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl. Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.
Preheat oven to 350 degrees F. Butter and flour 8 cups in a standard-size muffin pan. In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly. In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt. In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes. Beat in vanilla extract. Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula. Stir in remaining chopped chocolate. Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy. Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer. Serve cakes warm, with ice cream.
Preheat oven to 150°C/Gas 2/300°F and grease an oven proof dish, approx 10x10 or equivalent. Over a very low heat, melt the butter with the golden syrup, treacle and sugar, stirring continuously until the sugar is all melted. In a bowl sift together flour, oatmeal, baking soda, salt, ginger and cinnamon. Make a well in the centre and pour in the melted butter mixture. Beat together. When combined add the egg and mix until you have a smooth soft batter. If the batter seems to be stiff add 1tbsp of milk. Pour into the greased oven dish and bake 50-60 minutes in the top half of your oven. Cool and cut into squares. This will last a long time if you store it in an airtight cookie tin.
Pour the liquid from the salmon into a 2-quart saucepan; set the salmon aside. To the pan, add the celery, onions and dill weed. Bring to a boil over medium heat. Reduce the heat, cover and cook for 5 minutes. In small pan melt margarine, add flour and cook until light brown. Add 1/4 cup milk slowly, stirring constantly until smooth. Stir into the vegetable mixture; add the remaining milk. Raise the heat to medium and cook the chowder for 5 minutes, or until bubbly and slightly thickened. Add the salmon, peas, Worcestershire sauce and hot pepper sauce. Simmer for 7 - 10 minutes. Serve hot.
Preheat the oven to 350°F. Heat the 1 tbsp of canola oil in a large pan over medium heat. Add the onions and garlic and cook until fragrant. Add the rest of the vegetables and stir well for 5-10 minutes until the begin to soften. Take off the heat. In a food processor, combine the tofu, 1/3 c oil and seasonings until well blended. It will resemble and thick paste. Grease the inside of a loaf pan with a bit of oil. In a bowl, fold the vegetables into the tofu mixture. When well combined, scoop into the loaf pan and smooth out the top. Place loaf in the oven and cook for 20-30 minutes, until tofu has puffed up and starts turning golden brown. Let it cool for 10 minutes and cut into 6 slices. Serve with vegan gravy and tasty sides.
Combine clam juice, vegetables, and savory in slow cooker. Cover and cook on high 4-5 hours. Process soup and milk in food processor or blender until smooth. Return to slow cooker. Add halibut and hot pepper sauce; cover and cook on high 10-15 minutes. Season to taste with salt and pepper. Sprinkle each bowl of soup with bacon.
Put the potatoes into a pot, cover with salted water and cook until fork tender, 45 to 50 minutes. Drain potatoes and set aside to let cool slightly. Meanwhile, melt the butter in an 8-inch nonstick or cast iron skillet over medium heat, add onions and cook until translucent and tender, 6 to 8 minutes. Peel the still-warm potatoes and crush them gently into small pieces with a fork in a medium mixing bowl. Add the onions, cheese, salt, and nutmeg to the bowl and mix gently; do not overmix. Wipe out skillet. If using nonstick skillet, heat 1 tablespoon of the oil in the pan until hot. If using cast iron, heat the pan until hot but not smoking, then add 1 tablespoon oil. Add the potato mixture in an even layer. Let the mixture cook on one side until golden brown, 3 to 4 minutes. Run a spatula or knife around the edge and underneath the frico to loosen and give the skillet a shake to loosen frico from the bottom of the pan. Place a plate over the pan and quickly and carefully invert the frico onto the plate. Using a spatula, push the frico, browned side up, back into the skillet and smooth top if necessary. Let the frico brown on the bottom side, another 3 to 4 minutes. Loosen sides and bottom of frico again and slide onto a serving plate or cutting board. Set aside to cool slightly and set up. The frico will firm up as it cools. Cut into wedges. Mix together the remaining oil, cilantro, shallots and sherry vinegar, and salt to taste, Serve with frico.
In a large bowl, blend the butter, sugar, flour and salt. Add the eggs, and beat well with a rotary beater or mixer on low --. Stir in the corn and milk (if using frozen corn, chop it up a little first to release the milky juices). Pour the ingredients into a buttered flat 10x6" casserole and bake at 325* for 45 minutes, stirring once halfway through the baking period. When done, the pudding will be golden brown on top and a knife inserted in the middle will come out clean. THIS MIXTURE CAN BE PREPARED AHEAD OF TIME AND KEPT IN THE REFRIGERATOR. STIR WELL, THEN POUR INTO A BAKING DISH AND BAKE AS INSTRUCTED.
Preheat oven to 375 degrees. Have a rimmed baking sheet (cookie sheet) on hand. Set up an assembly line for breading the chicken: Place the chicken pieces on a plate; sprinkle with a little salt. In 3 bowls beside this plate, place the flour in the first, the eggs in the second, and the panko in the third. Beat the eggs with a fork for a few seconds. Place a clean plate at the end of the line. Dip each piece of chicken into the flour to coat it, dip into the eggs, roll it in the panko, dip back into the eggs, and finally roll it in the panko again to coat it. Place the breaded chicken on the clean plate at the end of the assembly line. Repeat with the remaining pieces of chicken. In a medium non-stick skillet, heat the olive oil over medium heat (I suggest not using extra-virgin olive oil to fry with, because it doesn't heat the way regular olive oil does). Fry the chicken pieces, a few at a time so that you don't overcrowd the pan, turning often, for about 3 minutes or until they are golden all over. Using tongs, transfer the chicken to the baking sheet. Cook them in the preheated oven for about 10 minutes or until they are cooked through. Drain on paper towels and sprinkle with salt and pepper to taste. Serve immediately with your favorite dipping sauce.
In a saucepan, bring water to a boil, add peas and. cook 5 minutes or until just tender. Drain thoroughly. While peas are cooking, heat oil in a non-stick skillet and saute mushrooms and green onions until tender. Combine with peas and toss with soy sauce. Serve immediately.
Preheat oven to 450°F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes. About 20 minutes total. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixture in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with the salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Dredge chicken in egg batter and flour. Spray pan with olive oil spray or use regular olive oil. Saute and brown chicken one side at a time. After both sides are browned add 2 cups of sliced white mushrooms and saute for 2 to 3 minutes. Add 1 sliced (into strips) red pepper. Add 1 cup of asparagus and salt and pepper. Next deglaze contents with 1 cup of Madeira wine. Reduce heat and add 1 to 2 tablespoons of butter. Remove pan from flame and add one cup of shredded Fontina Cheese. Final place pan in a 450-degree oven and bake for 3 to 5 minutes.
Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey. Makes 12 cups of stuffing, enough for an 18-pound turkey.
Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions. Add salt and pepper to dressing, cover and refrigerate over night. When you are ready, peel the shrimp. Peel and slice the avocado and cucumber. Arrange the lettuce leaves and cucumber on plate. Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.
Brown hamburger and onion in a 10 inch skillet; drain well. Add Worcestershire, mustard, brown sugar, ketchup, and tomato soup to hamburger. Simmer at least 30 minutes. Serve on hamburger buns.
Remove membrane from back of ribs. In a small bowl, combine dry rub ingredients and mix well. Set aside 1 tbsp of the rub for liquid seasoning mixture and apply remaining rub generously to front and back of ribs. Pat gently to ensure that rub adheres to meat. Build a fire (a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When coals register 250 degrees , place slabs meat side up on grill over empty space. Close the cover, and cook with indirect heat for 21/2 hours, adding coals as needed to maintain 250 degrees . Cut 2 pieces of foil large enough to wrap each slab of ribs completely and stack them to create a double layer. Remove ribs from grill. Place each slab, meat side down, on a doubled foil square. In a small bowl, combine liquid seasoning ingredients, including reserved tbsp dry rub. Pour 1/2 cup of the liquid over each slab, then tightly wrap and seal foil. Place wrapped slabs back on grill, close the lid and cook over indirect heat for 1 hour. Remove ribs from grill, unwrap and discard foil and liquid. Brush barbecue sauce on both sides of ribs. Return ribs to grill for 15 minutes or until sauce caramelizes. Remove ribs from grill, cut and serve with additional sauce, if desired.
Combine the yolks, mustard, lemon juice, salt, garlic, rind and truffle oil in the bowl of a food processor. Pour the vegetable oil in a slow, fine stream with the processor running until the mixture beginns to thicken and bind. Be careful not to add the oil to quickly or the mayo could separate. Can be made one day ahead of time. Use within 5 days.
Preheat the oven to 400°F. Grease a 9" x 13" baking dish (I use Pam). Put the chicken in the greased baking dish. Saute the onion, celery and carrot in the olive oil over medium heat for 5 minutes. Whisk together the self-rising flour and milk, and pour over the chicken. Whisk the cream of chicken soup, chicken broth, and poultry seasoning together, and stir in the sauteed vegetables. Pour this mixture over the chicken. DO NOT STIR! IF YOU STIR, YOU WILL NOT GET ANY DUMPLINGS. Bake, uncovered, on the middle rack of the oven at 400°F for 40 minutes, or until the top is beginning to brown. Let sit for 5 to 10 minutes before serving - this allows the sauce to set up. You can serve it right out of the oven, but the sauce will be thin.
Mix yeast, sea salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 to 10 minutes (about 8 minutes is right). Place flour into a large bowl. Using two butter knives, a pastry cutter, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Slowly pour yeast mixture over flour mixture, stirring with a wooden spoon or your hands to combine. Using your hands, gather dough together. Turn dough onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Lightly brush a large bowl with oil and turn the dough to coat. Cover with plastic, and let rise in a warm place, until the dough has doubled in size. About 1 hour. (If you want, you can place the bowl of dough in the refrigerator over night). Cut dough into 12 equal pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portions backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes. Preheat oven to 475°F. Bring a large pot of water to a boil, and add baking soda and 1 1/2 tablespoons granulated sugar. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain.Place pretzels on an oiled baking sheet. Mix the 1 teaspoon water and egg in a small bowl. Brush each pretzel with the egg wash. Sprinkle the with the pretzel salt or course grain sea salt. Bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered at room temperature for up to 12 hours. Re-warm in a 250 degree oven if desired, or toast the pretzels in a toaster, and serve with mustard. Enjoy!
Whisk egg whites and sugar [and salt if using unsalted butter] together in a big metal bowl over a pot of simmering water. Whisk frequently until you can't feel the sugar granules when you rub the mixture between your fingers. Transfer mixture into the mixer and whip until it turns white and about doubles in size (here's a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl that was over the water so that no water gets into the egg whites. This can keep them from whipping up properly.). Add the vanilla and powdered sugar. Finally, add the butter a pat at a time and whip the daylights out of it. Transfer frosting to cake decorating piping bag, pipe individual shots into paper candy cups, shot glass or similar. Serving size is based on small paper candy cups.
Preheat oven to 350 Fahrenheit. Spray a 9 by 13" pan with non-stick spray. Melt butter in a large frying pan. Saute mushrooms until soft. Add spinach, heat through. Set aside. Mix cream cheese, cottage cheese and parsley. Season with salt and pepper to taste. In a separate bowl, mix tomato sauce, garlic, basil and oregano. Assemble as follows: Spread some tomato sauce in pan. Layer of noodles. Half of the mushroom and spinach mixture. Half of the cream cheese. Half of the tomato sauce. Layer of noodles. Remainder of mushrooms. Remainder of cream cheese. Remainder of tomato sauce. Mozzarella cheese. Parmesan cheese. Cover pan with foil and bake at 350F for 35 minutes. Remove foil and bake 10-15 minutes longer. Let stand 10 minutes before cutting.
(BAKE IT). Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375°F oven approximately 1 to 1-1/2 hours or until flesh is tender, It took about 1 1/2 hours for mine to tender up. *****. (BOIL IT). Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done. *****. (MICROWAVE IT). Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands. *****. (SLOW COOKER or CROCK-POT). Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours. Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands, (See photos.). You can do these steps ahead of time, then prepare any of the spaghetti squash recipes whenever the mood strikes. BUYING & STORING. When buying spaghetti squash, look for hard fruit that is heavy for its size, about eight to nine inches in length and four to five inches in diameter and with a pale even color. Avoid any squash with soft spots and green color is a sign of immaturity. The average four-pound spaghetti squash will yield about five cups. Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Pack cooked squash into freezer bags, seal, label and freeze. Partially thaw before re-using, then steam until tender but still firm, about 5 minutes.
Add the 1st 4 ingredients to a mixing glass. Fill 2/3 full with ice and stir until well chilled, about 20 seconds. Strain into a chilled cocktail glass. Garnish with lemon twist and serve.