HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush the crackers in a food processor until coarse crumbs form. Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture. In a bowl whisk the egg then add in milk; mix/whisk to combine. Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin). Heat 1/4 cup oil in a heavy skillet over medium heat. Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat. Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.
In 4 quart kettle mash peaches well. Add apple juice concentrate. Bring to boiling, stirring occasionally. Reduce heat and boil gently uncovered 35-40 minutes or very thick. Stir frequently as mixture thickens. Press through a sieve or food mill. Ladle into clean hot half pint jars leaving 1/2" headspace. Process in boiling water bath 10 minutes.
Mix all ingredients together in a bowl. Season with salt and pepper to taste. Cover and chill for a minimum of 2 hours.
Combine soup and butter, stir well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to liquid to make 1 1/2 cup. Add mushrooms, waterchestnuts, liquid and rice to soup mixture. Pour into 9X12 greased baking dish. Cover and bake at 350 degrees for 1 hour.
Flatten chicken breasts slightly and season on both sides with salt and pepper. Coat the chicken lightly with flour. Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side. Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes. Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm. Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot. Serve the chicken with the rice on warmed plated; cover with the sauce.
In a large skillet, cook beef mixture till done - drain some of the fat and set aside. In a medium saucepan over low heat, stir sauce ingredients till blended, adjust to taste. Add sauce to beef skillet, stirring to combine. Simmer 25 minutes. Serve on rolls of your choice.
Blend everything in a Vita-Mix, Magic Bullet, or blender until smooth. Top with a handful of coconut flakes, granola, nuts, seeds, dried fruit, or raisins. Store extra in the freezer and remove from freezer long enough to soften before drinking the leftover portion.
Preheat the oven to 450 degrees. Season your chicken parts generously with kosher salt, paprika, and the cayenne pepper. Season your flour with salt and pepper. Dredge the chicken in the flour and place the parts in a casserole dish, careful not to overlap the chicken. Dot the tops of your chicken parts with the cut-up butter pieces (about 3 pats of butter per piece). Cook chicken in hot oven for 20 minutes. Chicken should start to look golden. Carefully add the milk to the casserole dish. Lower heat to 375 degrees and cook for another 40 minutes. Milk should bubble and thicken as chicken cooks. You may spoon this milk gravy over your chicken during serving time. Enjoy!
Cook beans according to package directions; can be cooked in a pressure cooker or crockpot. Cook until tender but don't overcook. Preheat oven to 325 degrees F. Reserve 5 of the garlic cloves. In a large heavy saute pan, over medium-high heat, saute the pepper, carrots, potato and remaining garlic cloves, in 2 tablespoons of olive oil until lightly browned, about 5 to 8 minutes. In an earthenware (or corningware) casserole, layer the cooked drained beans, sauteed vegetables, diced tomatoes, herbes de Provence, thyme, red wine, and stock, sprinkling each layer with salt and pepper. Cover casserole with a tight fitting lid and bake for about one hour. Add more liquid if needed to keep the beans from burning. Mince the reserved garlic cloves. Combine minced garlic with the bread crumbs, minced parsley and 1 tablespoon olive oil. Increase oven heat to 400 degrees F. Remove casserole from the oven, remove lid and spread half of the crumb mixture over the top. Return uncovered casserole to the oven and bake about 15 minutes, or until a golden crust has formed. Break the crust and stir it into the cassoulet. Repeat by spreading the remaining half of the crumb mixture over the top of the cassoulet. Return uncovered dish to the oven and bake until the second and final crust has formed. Then serve.
Rub exterior of ham with dijon mustard. I prefer using Raye's Old World Gourmet Traditional European-Style Dijon Mustard. Pat brown sugar on exterior of ham. Blend peaches and syrup in a blender to the consistency of a puree. Bake ham in a dutch oven with oven-proof lid skin side up accordingly. I baked mine at 325 degrees for 2 hours. Leave lid off for the first twenty-five minutes, but do not baste ham yet. After that, baste with peach puree every 25 minutes. Place lid on dutch oven after each basting. Remove from oven after 2 hours. Slice ham to desired thickness, and serve with warm peach sauce over each slice.
Heat oven to 400°F. Place first eight ingredients in blender; let stand while preparing skillet. Grease 10-inch ovenproof skillet with butter; heat in oven just until butter sizzles, about two minutes. While skillet is heating, blend ingredients at high speed for one minute. Scrape down sides of blender, then blend again for one minute. Remove skillet from oven and pour in the batter. Bake for 20 - 25 minutes, until puffed and dark golden brown. Sprinkle with powdered sugar or pour on syrup and serve with fresh fruit.
Rinse and drain well fava beans and chick peas. Chop tomatoes and drain (draining is not required, but will get rid of some extra liquid in the dressing). Combine all ingredients and let marinate overnight in refrigerator, if desired. Serve chilled or at room temperature.
Preheat oven to 350°F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro. It can also easily be made ahead of time and reheated. Keep covered and pull out about 20 minutes before you're ready to reheat it so it can come up to room temperature and cook evenly.
Heat the oil and gently fry the leek for 2-3 minutes until half cooked. Add the sweet pepper and cook for 2 minutes. Remove the vegetables, and set aside. Beat the eggs in a bowl and add 2 tablespoons of water. Season and pour the mixture into the pan. Add the vegetables and cook for around 5 minutes until the egg is set.
Pick over raspberries and discard any soft ones. Place berries in a clean 4-quart glass jar. Add the vodka, cover with a lid, and let steep for about 2 months in a cool, dark place. Stir every few weeks. Line a large strainer with a triple layer of dampened cheesecloth and set it over a bowl. Strain the mixture through it. Bring the corners of the cheesecloth together to make a bag. Twist the ends and squeeze to extract as much liquid as possible. Discard the pulp. Wash the jar and return the liquid to it. Let stand for about 2 hours. If there is sediment at the bottom of the jar, pour off all the clear liquid into a clean container and filter the remaining cloudy liquid through a coffee filter, changing the filter occasionally to speed up the filtering process. Combine the sugar and the water in a saucepan and bring to a boil over medium heat. Boil, stirring, for 2 minutes, until the sugar is dissolved. Allow to cool to room temperature. Add about 1 3/4 cups of the sugar syrup to the liqueur and taste. If necessary, add more, about a 1/4 cup at a time, until you arrive at a satisfactory sweetness. The amount of sugar syrup will depend on your taste buds and the sweetness of the raspberries. I like it less sweet, so this step is important to me. Pour the liqueur into clean, dry bottles, and cork them. Drink within a year before the color and flavor fade. Best stored in a cool, dark place. (I like to wax my bottles. Get a clean tin can and put in a small pan of boiling water, then add about 1/4 block of household paraffin wax. Turn off the heat. Add a colored crayon or two, broken into pieces, and stir with a plastic spoon or a popsicle stick, until everything is melted. Place everything on several thicknesses of newspaper. Check the color of your wax on the newspaper, add more crayons if needed to get the color you want. Immerse the top of the firmly corked bottle so that the wax covers the first 2 inches, remove it and allow to cool for a few seconds, then dip it several more times, always allowing it to cool between coatings, until you can no longer see the cork through the wax. Let wax set until firm. (Sometimes I sprinkle glitter into the outside layers of the wax, it adds an even more festive touch!). Then add a homemade label, ribbons, rafia, whatever!
Slice bacon into thin strips (1/2 - 1 inches in width). Separate slices and place into a preheated frying pan. While bacon is browning, prepare the tortellini's according to the package's directions. When the tortellini's are fully cooked, run under cool water, drain, and set aside to cool. When the bacon is fully cooked, carefully drain the grease and spread the bacon pieces onto paper towels to remove excess grease. Set aside to cool. Slice the tomatoes in half. In a large bowl, combine the tortellini's, bacon, tomatoes, cheese and ranch dressing. Stir to combine. Cover and refrigerate at least one hour, but as much as 2 days. When ready to serve, you may add the extra ranch dressing if you wish.
Heat up a wok add oil to coat and add in ground beef, mushrooms, onion and garlic and stir fry until the ground beef is cooked. Add in the day old rice and combine together and season with oyster sauce and salt to taste. Add in the green onion and serve.
Combine all ingredients except tortillas in crockpot, cook on low 8 hours. Preheat oven to 400°F Lightly spray both sides of tortillas with nonstick cooking spray. Cut into thin strips (about 2.5" x 0.5") and spread onto baking sheet. Bake, turning occasionally until crisp, 5-10 minutes. Sprinkle tortilla strips over hot soup and serve immediately.
Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar. Heat the wine or white vinegar to just below the boiling point. Fill the jar with the vinegar, and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding basil and garlic. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil, if desired. Seal tightly. Use in dressings for rice, pasta, antipasto salads or in flavored mayonnaise.
Preheat oven to 350 degrees. In a large skillet, saute ground beef over medium high heat for 7-8 minutes or until crumbly and only slightly pink. Drain off any excess liquid. Add eggplant to same skillet and saute for 5-6 minutes or until eggplant starts to soften. Add garlic, cinnamon, 1 teaspoon of salt, and pepper. Mix well. Add spaghetti sauce and cook for 4-5 minutes or until hot. Grease a 7 x 11 inch glass baking dish with cooking spray. Place meat/eggplant mixture into baking dish, smooth the top. In a small bowl combine the eggs, milk, salt and mix until smooth. Pour over the meat mixture. Bake for 40-45 minutes or until custard is set.
Rinse quinoa several times. Bring water and quinoa to a boil and simmer 20 minutes or until all liquid is absorbed. Meanwhile, combine 2 tablespoons honey, lemongrass, garlic and peppers in a small bowl. When quinoa is cooked, stir in honey mixture. Chop cranberries with remaining 2 tablespoons honey and lime juice in food processor or blender; stir this into quinoa. Add mint, cilantro, red onion and salt. Toss to combine and chill until ready to serve.
Sift flour, baking powder and salt together; add water to make a soft dough. Knead well; cover and leave for 1/2 hour. Divide dough into 4 portions, form into balls. Roll out dough to thin thicknesses on floured board. Apply shortening or oil to the surface of dough. Fold up each dough and set aside. Heat large skillet or griddle; wipe with grease. Roll out dough again on floured board until thin thickness and place on hot griddle or in skillet, turning frequently from side to side and rubbing surface of dough with oil or shortening. Cook over medium heat until dough has a lightly brown color. Put into a towel and press to give a leafy effect.
Wash the rice as usually. Join rice and cold water in a pot and bring to boil. At this point reduce the heat to minimum and leave to cook thghltly covered for about 15-20 minutes until rice is adsorbed and rice through. Turn off the heat. Now add coconut milk and salt and stir well. Let sit for other 15 minutes and serve. Note: For more coconut flavor, you can top it with roasted coconut or with fresh coconut. Note: Rice leftovers? Mix toghether cooked rice and coconut milk (1 cup coconut milk each 4 cups cooked rice), heat gently stirring continuously until hot, remove from heat and let sit 5 more minutes before severving.
Drain salsa so that most of the liquid is removed. Stir in the cheese. Combine the cream cheese and taco seasoning. Roll out pie crust to thin so it is easier to roll. Spread cream cheese mixture over entire crust. Spread salsa mixture on top of cream cheese. Roll up crust like you would a cinnamon roll. Cut into pieces about 1/2" wide. Bake at 425 degrees for 14 minutes. I served these at room temperature.
Mix the sauce ingredients well and put in the refrigerator overnight, or for several days. Boil 1 lb shrimp with salt and lemon juice.(If you want buy the shrimp cooked, peeled & devained). Peel shrimp, put in individual serving shells and cover with sauce. Sprinkle with Parmesan cheese, place under the broiler until the edges are slightly browned and bubbly. (About 5 to 10 minutes).
Preheat grill to 400°F. Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rate. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest. Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan cheese. Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.
Combine all ingredients in a medium saucepan. Simmer 20 minutes to blend flavors. Remove cinnamon sticks before serving hot lemonade in a mug.
Dissolve the yeast in the warm water. Place the cornmeal, sugar, salt and butter in a large bowl. Add heated milk and stir occasionally, until the butter melts. Cool to lukewarm. Beat in 1 cup flour and eggs, then add the yeast. Beat in the remaining flour. Mixture will very stiff. Cover and let rise in warm place until doubled (approximately 1 hour). Stir down and fill 24 oiled medium muffin cups 3/4 full. Cover and let rise in a warm place for about 45 minutes, or until nearly doubled in bulk. Sprinkle with sesame seed. Bake at 400 degrees F for 15 minutes, or until golden brown.
Whisk together sugar, cocoa, water, cinnamon, and nutmeg in a saucepan over medium heat. Add milk and cook, stirring, until hot. Add vanilla and stir. Pour chocolate into serving cups and top with whipped cream (if desired). Sprinkle with a little cinnamon and nutmeg and serve with a cinnamon stick (for stirring).
Cake: Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs one at a time. Sift flour, baking soda, and salt together. Alternating, add flour and sour cream to butter mixture. Add vanilla. Pour into three 9-inch prepared pans. Bake for 25 to 35 minutes. Test with cake tester for doneness. Remove from oven and cool on racks for 10 minutes, then remove from pan for complete cooling. Frosting: Melt butter; add brown sugar and milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat and add vanilla. Pour over confectioners' sugar and beat until smooth. Let cool slightly, then frost layers.
Preheat oven to 350 degrees F. Seperate the crescent roll dough into the 8 triangles. Spread the mustard on the dough (if you are using it). Put 1 piece of meat and 1 piece of cheese on each roll, folding the meat over the cheese to copy the crescent triangle. Roll up the crescent roll, wide to narrow, and place on a cookie sheet with the point of the crescent on the bottom. Bake 15 to 20 minutes or until golden. Serve warm.
Preheat oven to 450. Mix together pancake mix and sugar. Cut in shortening until mix resembles coarse cornmeal. Add milk, a little at a time, until a soft dough forms. Turn out on floured board (or wax paper) and knead about 10 times until dough is smooth and elastic. Let dough rest about 5 minutes. Roll out to 1/2 - 3/4 inch thick and cut with 2-1/4 inch biscuit cutter. Bake 8-12 minutes until done (keep an eye on them, they'll burn fast!).
Preheat oven to 400°F/200°C. Saute onion 5 minutes in EVOO until soft, add garlic and cook 1 more minute. Stir in tomatoes, chilies and cilantro and cook about 10 minutes until thickened. Arrange fillets in baking dish, sprinkle with salt, pepper and paprika and cover with sauce. Top with capers and cover with foil. Bake 20 minutes.
Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.
Combine all ingredients in a jar with a lid; cover and shake to mix thoroughly. Let stand at least 2 hours to blend seasonings. Shake well before using. Great for lettuce salad, antipasti and for a chicken marinade.
Beat butter and dark brown sugar. Beat in egg and molasses, (will look curdled). Beat in flour, soda, cinnamon, ginger and cloves. Chill til firm. Roll into 1 1/4" balls. Roll into colored sugar. Bake 10-12 minutes at 350° on ungreased cookie sheet til cracked on top but soft. Cool on wire rack. Do not over bake. Store airtight.
Mix together all the ingredients for the meatballs. Note: Although brown rice can be substituted for white rice, cooking times need to be longer. Form into small meatballs and set aside. Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs. In a large pot, combine all soup ingredients except zucchini and cilantro. Bring to a boil. Add meatballs slowly so stock remains boiling and meatballs do not stick together. Lower heat and simmer for 30 minutes, or until your rice is done. Add sliced zucchini and cilantro, simmering just until zucchini is tender. We like to eat this as a complete meal with a fresh loaf of bread.
Combine flour, salt, and pepper. Combine egg with milk and sesame oil. Combine breadcrumbs with sesame seeds. Dredge fish in flour, then dip in egg, then in crumbs. Cook the fish in melted butter.
Cut potatoes into 1/2" pieces; place in medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15-20 minutes or until tender. Drain and cool. Combine potato, chopped green onion, and pimemto in a large bowl; toss gently. Combine mayonnaise and next 9 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill.
Heat the milk to scalding temperature. Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at 400o for about 30- 40 minutes. Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it while the butter is melting take some of it and sprinkle on top of the rice. Let it cook for 20-30 minutes more, until the rice is brown on top.
Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. Combine the brown sugar, cream and cinnamon; pour over biscuits. Bake in preheated 350° oven for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter.
Start boiling a large pot of boiling water for pasta. In a medium saucepan over medium heat, heat olive oil (1-2 minutes). Add garlic and shallots and cook, stirring constantly with a wooden spoon, until they are tender but not browned, about 2-3 minutes. Remove from heat. Add basil, parsley, salt and red pepper flakes, black pepper, tomatoes (with juice), wine, and tomato paste to saucepan. Return to heat and bring to a boil, stirring to brreak up large pieces of tomatoes. Cover, reduce heat, and simmer for 20 minutes. (The sauce may be made a day ahead and refrigerated, the flavors will continue to meld together and make you look like a gourmet cook. Just reheat when ready to serve.). Cook linguine with 2 teaspoons of salt and vegetable oil in a large pot of boiling water, according to package directions (for medium linguine, usually 9-10 minutes after water returns to full boil). While pasta cooks, place scallops in a colander and rinse in cold water. Drain thoroughly and cut each in half crosswise. Add scallops and artichokes to sauce and cook 5 minutes or until scallops are tender and artichokes are hot. Set aside until serving. Place pine nuts in a small skillet over moderately high heat and toast in the pan -- DO NOT ADD OIL. Set aside until serving. Drain pasta and place on a large serving platter or plates. (I recommend using individual pasta bowls, it will feel more "Italian."). Spoon scallop-artichoke-tomato mixture on top of pasta and toss gently (although I generally never toss, I prefer a prretty presentation and I like to keep the tastes of sauce and pasta distinct). Sprinkle with pine nuts and more parsley. Serve immediately. To look like a gourmet, serve with a very light Italian white wine, like Gavi or Pino Grigio.
Mix oil, vinegar, Pasta Sprinkle, garlic powder and salt together and pour over chicken. Marinate in refrigerator overnight and grill or bake in oven. If using oven, bake at 375° for 45 minute for bone in chicken and 20-30 for boneless. Serve with a pasta salad tossed with corn and tomatoes and a little more Pasta Sprinkle.
Cook syrup and sugar on low heat until it comes to a boil. Remove and add peanut butter and cereal. Press into a buttered 13 x 9-inch pan and let harden. Melt chocolate chips and butterscotch chips in top of double boiler (use hot water rather than boiling). Stir to blend. Spread over the rice mixture and chill for 5 minutes before cutting to desired size.
Combine sauce ingredients and set aside. Mix shrimp with cornstarch. Heat oil*. Deep-fry shrimp (or chicken) until color changes. Drain. Remove. Deep-fry cashews in large strainer until light brown (about 30 seconds). Drain, Remove. Reheat 2 T. oil in wok. Fry chilies until dark brown. Add scallion and garlic. Stir-fry 30 seconds. Add onion, stir-fry 1 minute. Add green pepper, stir-fry 30 seconds more. Remove chilies. Pour in sauce, bring to a boil. Add shrimp (or chicken) and nuts. Mix until shrimp (or chicken) and nuts are glazed. Removed to serving platter. Serve over rice. *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T. oil* I use peanut oil for this recipe.