HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend all ingredients, in blender or food processor. Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).
Preheat oven to 400°. In a medium mixing bowl combine the flour, sesame seeds, thyme, garlic powder, onion powder, poppy seeds, salt and pepper. Dip the chicken drumettes in the flour mixture and shake off any excess. Next, dip the chicken in the beaten egg and then coat each piece thoroughly in the flour mixture again. Meanwhile, melt the butter and the olive oil in a large skillet. Brown the chicken thoroughly, about 3 minutes per side, over medium heat. Put the chicken on a rimmed baking sheet and bake 20 minutes. In the meantime, to prepare the bread basket, cut a large top in the bread round. Scoop out the inside of the loaf, leaving about 3/4 inch of bread all the way around the edge. For the Herb and Seeds Butter Sauce, melt the butter in a small saucepan and add the remaining sauce ingredients. With a pastry brush, spread the sauce over the entire inside of the loaf and inside of the top. Place the loaf and top on a cookie sheet. At this time the chicken should have cooked for the 20 minutes. Remove chicken from the oven and brush the drumettes with BBQ sauce and bake for an additional 10-15 minutes, or until done. Also put the bread in the oven at the same time and bake uncovered for 15 minute. Remove both cookie sheets from the oven and put the chicken in the bread round and put the bread top on. Wrap the bread basket in several layers of heavy duty foil, surrounded by several layers of newspaper. It will remain very warm for several hours this way. Enjoy your tailgate or picnic party!
Bring a large pot, half full of water, with 1 Tbs Kosher salt added, to a boil. Meanwhile pierce the big end of the eggs with a pin. Fill a large mixing bowl half full of water, add 2-3 trays of ice cubes. When the pot of water is rapidly boiling spoon the eggs gently into it. Set timer for 11 minutes. When timer'dings' remove the eggs to the ice water with a slotted spoon. Mix the Vinegar and Water in a small pan, add the pickling spice bag. Bring to a boil for 2-3 minutes. Remove from heat. In sterile jars place the Garlic, Jalapenos, Bay Leaf, Pearl Onions, and Japone chilies. Shell the Eggs. Add them to the jars. Remove the Pickling Spice bag from the vinegar mixture. Fill the jars with the scalding vinegar mixture. Seal and let cool to room temperature. Refridgerate for at least a week, two is better.
Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate (MSG), and bouillon. Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans. Bake at 425°F for 45 minutes.
In small bowl, mix lime juice, oil, molasses, mustard, lime peel, garlic powder, pepper and salt with a wire whisk. Score steak across top. Pour lime juice mixture over steak, turning to coat all sides. Refrigerate 4-8 hours or overnight, turning once or twice. Broil steak 3" from heat source, 3 minutes on each side for medium steak. Place on heated platter. Slice thinly on the diagonal. Serve garnished with lime wedges.
Combine flour, baking powder, baking soda and salt; set aside. Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good. Stir flour mixture into creamed mixture. Mix well. Add fruit and nuts. Chill for at least 1/2 hour for easier handling. Shape dough into smooth rolls about 1 1/2 inches in diameter. Wrap in waxed paper or clear wrap and chill overnight or until firm. Slice with sharp knife in 1/4 inch slices. Place on ungreased cookie sheet. Bake at 375°F for 8-10 minutes or until golden.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes. Fold in condensed milk. Set aside 1 tablespoon whipped topping and 2 tablespoons wafer crumbs. Fold remaining whipped topping into pudding. In a 2 quart serving bowl, layer a third of the strawberries, wafer crumbs and pudding mixture. Repeat layers twice. Sprinkle with reserved wafer crumbs; top with reserved whipped topping. Refrigerate until serving.
Preheat oven to 450°F. Trim 1" from end of broccoli stalks. Cut off florets, and separate into large pieces. Use a vegetable peeler or pairing knife, peel the outer layer of stalks; thinly slice crosswise. Divide broccoli(both stalks and florets), garlic, oil and red-pepper flakes between 2 large rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20-25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through. Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve topped with Manchego.
Halve and pit the peaches. Cut the peach halves into 1/4-inch dice until you have 1 cup. Place the diced peaches in a bowl; set aside. Cut the remaining peaches into rough 1-inch chunks and place in the blender. Add the remaining ingredients and blend until smooth, scrape down the sides of the blender as needed. Pour the mixture into the bowl with the diced peaches and mix to combine. Divide the mixture evenly into the popsicle molds, or disposable small plastic cups. Insert the sticks and freeze until solid, at least 5 to 6 hours.
Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes. In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir. Sprinkle garlic with a pinch of salt, and set in bowl. When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork. Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid. Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired. Garnish (optional): chopped parsley, minced red onion, chopped olives Cook's Notes: This recipe serves eight, and it's not worth the trouble to prepare this soup for one. But like homemade tomato sauce, its flavor improves with age - you can store it in the refrigerator and eat it for about a week. Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth. Use kosher salt to bring out the flavors of the vegetables. Try to chop the vegetables so that they're small but not minced or pulverized, and don't worry if the sizes aren't uniform. The pieces should be small enough to chew but big enough to recognize. If you prefer a more elegant presentation, emulsify the chilled mixture before serving. Seasoning is a very personal matter. I tend to like my gazpacho pungent and sharp, with salt, lemon, and onion flavors lingering on the palate. If you prefer milder soup, reduce the onion, garlic, and vinegar quantities by half. If you want a spicier soup, add 2 teaspoons of minced jalepeno peppers. To make vegetarian gazpacho, substitute vegetable broth for beef broth.
For The Cake: With a mixer, whip the whipping cream until it holds stiff peaks. Add the vanilla extract and powdered sugar to the cream and whip to combine. In the bottom of a 9x13-inch baking pan, spread a layer of the sweetened whipped cream to cover the bottom of the pan. Place a layer of graham crackers over the whipped cream. Then place a layer of strawberries. Continue layering until you run out of strawberries and graham crackers, ending with a final layer of whipped cream. Place baking dish in the refrigerator for at least 4 hours. For The Ganache: Heat the 1/4 cup whipping cream in a small sauce pan until bubbles form around the edges of the pan. Pour the heated cream over the chopped chocolate and let stand for 5 minutes. Whisk the chocolate and cream mixture until the mixture is thick and glossy. Drizzle the chocolate ganache over the cake. Notes: Feel free to change this recipe up by using other berries or fresh fruit. I have made this with raspberries, blackberries and even bananas & strawberries combined. You can also use semi-sweet chocolate chips instead of the chopped chocolate for the ganache.
Cook's Note: If you cannot find Mexican chocolate, replace with dark chocolate. For the chile paste: Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain and pour into a blender with the roasted poblanos and chicken broth. Pulse until pureed. Season with salt and set aside. For the mole: Heat the canola oil in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantains and add to the food processor with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste. In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.
Preheat oven to 450°F Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round. With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary. Press 1 pie crust round in bottom and up side in each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups. Bake 5 to 7 minutes or until very light golden brown; cool. Reduce oven temperature to 325 degrees. Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish. In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in egg until well balanced. Add sour cream and peanut butter, beating until mixture is smooth. Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart. Bake at 325°F for 15 to 20 minutes or until center is set. Cool completely (about 30 minutes). In pyrex measuring cup, place whipping cream. Heat in microwave until bubbling. Remove and stir in chocolate chips until melted and smooth. If necessary, return to microwave for 30 seconds until hot enough to melt. DON'T OVERHEAT. Place a dollop of chocolate ganache on top of each tart. Garnish with pieces of Snicker's Bar. Refrigerate 2 to 3 hours before serving. Keep any unused tarts refrigerated.
PREHEAT oven to 400° F. Place tortillas on baking sheet (s). BAKE for 3 to 4 minutes or until crisp. SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese. BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges. A pizza cutter works great for this.
Fill a large pot with water and cook penne according to directions on box. Meanwhile, chop the thawed chicken into bite-size strips. Set aside. When the penne is done, drain and set aside; heat the pot with the olive oil and let the oil get really hot. Add just under 1 TBSP of fresh minced garlic and add basil and onion. Stir around a bit and add the chicken. Sprinkle with salt and then sprinkle a lot of garlic salt. Add a little ground black pepper. Stir fry until chicken is no longer pink, around 5 minutes; do not overcook, as the chicken will get tough! Spoon the chicken into the bottom of a casserole dish that has been sprayed with non-stick cooking spray; glass looks really pretty. Spread penne evenly over that. Pour marinara sauce over all and sprinkle mozzarella cheese over that. Sprinkle the cheddar cheese over everything, it should just be a thin layer. Bake at 300°F until cheese melts, about 9-15 minutes.
1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl. 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired. 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson(R) Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken. 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.
Combine basil, oregano, salt and pepper; sprinkle half over both sides of chicken. In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken all over, about 4 minutes. Transfer to plate. In skillet, heat remaining oil over medium heat; cook onion, garlic and remaining basil mixture, stirring occasionally, for about 5 minutes or until onion is softened. Add tomatoes, breaking up with spoon. Add capers, vinegar and cinnamon; bring to boil. Return chicken and any accumulated juices to pan; reduce heat, cover and simmer for 10 minutes or until chicken is no longer pink inside. Sprinkle with parsley and serve.
Warm chicken broth either on stove or in microwave Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat Stir in shallots, cook for 1 minute to soften Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes Add wine and stir until almost completely evaporated Begin adding chicken broth, about 1/2 cup at a time After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup Do the same for each addition of broth, stirring frequently Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish Serve immediately Note: The cream will make it extra creamy
Dissolve bouillon in 1 1/4 cups hot water; set aside. Heat large frying pan over high heat. Lightly coat inside of pan with cooking spray. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan. Add onion and garlic to same pan; saute 30 seconds. Mix in rice, chiles, oregano and bouillon. Arrange chicken, in single layer, over top. Bring mixture to a boil, reduce heat to low and cover. Simmer 25 minutes. Sprinkle peas over chicken. Cover and cook 5 minutes longer, or until liquid is absorbed. Remove from heat; let stand covered 10 minutes. Serve with cheese.
HEAT oven to 350°F Line cookie sheets with parchment paper, if desired. COMBINE cookie mix, flour, softened butter, egg and vanilla in medium bowl. Mix with spoon until soft dough is formed. USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie. BAKE 10 minutes. Remake rounded indentation in cookie. Fill with 1/2 teaspoon preserves. Bake an additional 2 minutes or until lightly browned. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
Mix all ingredients together completely. Refridgerate until ready to use. Spread on corn hot off the grill.
Preheat the oven to 375 degrees. In a 2-quart casserole, combine the rice, onion, and oil. Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir. Cover the casserole and bake 30 minutes. Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking. Bake until the chicken is cooked through, 15 to 20 minutes. Remove the bay leaf and serve.
Cut the beef into chunks and dice the onions and carrots. Toss the beef in the flour and fry quickly in hot fat. Remove the beef and fry the onions until transparent. Return the beef and add the carrots and the liquids. (Now is a good time to drink the extra Guinness and cider) :). Bring just to the boil. Reduce the heat and bring to a very gentle simmer. Cover closely, and cook for 1.5 to 2 hours. Check that the dish does not dry out. Add more water if necessary. Garnish with a little chopped parsley.
Mix all ingredients together in a lightly greased 13 x 9 inch baking dish. Bake at 375F 1/2 hour or until golden.
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well. Add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water. Blend in the vinegar and vanilla, and whisk in eggs, beating until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They'll defrost quickly once assembled. You'll be glad you did this, trust me.). Frost with desired frosting. For the Peanut Butter Frosting and Glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.
Preheat oven to 350 degrees. Saute' ground beef, onion and garlic in a nonstick pan and fry gently for 5-6 minutes, stirring often. Stir in the mushrooms and cook another 5-6 minutes until the meat is browned. Pour in marinara sauce & bring to the boil, season with salt & pepper, then cover and simmer for 15 minutes. Meanwhile, prepare gnocchi per package directions & drain well. Next, spoon half the Bolognese mixture into a large baking or casserole dish, then top with the gnocchi. Add the remaining Bolognese sauce and then spoon the formaggio cheese sauce over the top. Sprinkle with the mozzarella to coat top. Bake on the top shelf of the oven for 30-35 minutes, until golden and bubbling. Serve immediately.
Prepare corn bread according to package directions. Cool completely and crumble or cube. In a large bowl, combine all of the salad ingredients, including the crumbled corn bread. In a small bowl, combine the dressing ingredients and whisk until well blended. Before serving, pour dressing over salad and toss gently.
Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12 x 8 x 2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 degrees for 45 minutes. Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender. Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately.
.Using a sharp knife, cut each pork tenderloin lengthwise, be careful not to slice right through the bottom. Open and flatten each loin and then set them aside. Heat butter in a large skillet over medium heat. Saute garlic, shallots and mushrooms. Add the spinach and saute briefly. Add the red wine and scrape up any browned bits. Remove from heat and add Brie, apple, walnuts and thyme. Season to taste with salt and pepper. When it is cool enough to work with spoon 1/2 of the stuffing onto each loin. Fold over to enclose the stuffing. Tie to secure. Brush very lightly with Canola oil. Roast at 375F (190C) for 25-30 minute until a meat thermometer registers 155F (68C). Remove from oven and tent loosely with foil. Let rest for 5 minutes. Remove string and slice to serve.
Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl. Whisk together the vinegar, olive oil, garlic, salt and pepper. Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.
Clean strawberries. Reserve a portion for garnish, and slice the rest. Mix the sliced strawberries with condensed milk. Line a loaf pan with plastic film or aluminum foil. Layer the dessert beginning with Ladyfingers that have been drizzled with orange juice, then strawberry/milk mixture, and finally whipped cream. Repeat layers and finish with ladyfingers on top. Refrigerate for a few hours and remove from pan. Garnish with reserved strawberries.
Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp. When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F. Preparing the pasta: Cook pasta al dente (or according to package instructions). Drain and set aside until needed. Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute. Slowly add remaining one tablespoon of flour and stir to combine. Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese. Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.