HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season cut-up chicken with salt and pepper to taste. (I cut breasts into smaller pieces). Heat olive oil; add chicken and brown on all sides. Add 1/4 cup water and oregano; cover and cook until chicken is tender, about 30 minutes. Remove chicken and set aside. Saute onion and garlic in pan drippings until tender. Stir in parsley and jalapeno. In another pot with tight fitting lid, melt butter; add rice and turmeric; saute over low heat for 5 minutes. Add chicken broth and salt; bring to a boil; cover and cook over low heat 17 minutes. Add onion and garlic; mix together. Arrange in layers in a 4 quart casserole the rice, chicken, shrimp, sausage and ham. Bake 350 degree oven about 30 minutes. Note: Shelled raw shrimp can be cooked in the microwave. Place shrimp in a microwavable bowl, uncovered and microwave full power for approximately 4 minutes; stirring half way inbetween just until they turn pink. Let stand for 2 minutes. Do not over cook.
In a heavy, medium saucepan, cook the granulated sugar over moderately high heat, stirring occasionally, until melted. Continue to cook, without stirring, until an amber caramel forms, about 3 minutes. Remove from the heat. Add the light brown sugar and stir until smooth. Return the caramel to the heat and carefully add the port; the caramel will harden slightly. Cook, stirring, until the sugar dissolves. Add the cream and cook, stirring occasionally, until thickened, about 6 minutes. Remove from the heat and stir in the vanilla. Transfer the sauce to a pitcher and serve warm.
Mix first 5 ingredients together and form in single serving "logs". We usually end up with about 12. Mix remaining ingredients together for sauce. Place logs in a shallow baking pan. Baste with half of the sauce. Bake at 350 for 45 minutes. Baste with remaining sauce. Bake for 45 minutes more. Serve hot with sauce from the pan.
Heat oil in a nonstick pan. Toss in the chicken cubes and saute until almost tender. Fold in garlic and stir fry for half a minute. Add bell peppers and stir-fry for a few minutes. Stir in the soy sauce, sugar and stock. Bring to a boil. Add cornflour dissolved in a quarter cup of water. Mix in salt and pepper powder to taste. Fold in broccoli florets and cook for a few minutes. Transfer to a warm serving dish. Sprinkle with sesame seeds. Serve at once. Enjoy!
Preheat Donut Bites machine for 5 minutes. While it is preheating, mix all dry ingredients together. Add and mix wet ingredients with dry ingredients. Mix until smooth. Lightly oil the surface of the Donut Bites machine. Fill each donut hole with a heaping tablespoon of batter. Close and lock unit into place. Bake for 3 - 3 1/2 minutes or until donuts are browned. Remove donuts from machine and repeat with remaining batter. For chocolate flavored donuts: add 2 tablespoons unsweetened cocoa powder and adjust sugar to taste.
Preheat oven to 400. Prebake pie dough in a pie dish according to package instructions, remove from oven and reduce oven to 350. In a heavy skillet cook the bacon then remove to drain. on a paper towel covered plate. Add to the same pan the shallots and cook until lightly brown, add the arugula and balsamic vinegar until wilted about 2 minutes, remove from heat. Add the arugula mixture to the pie shell and cover. completely, top with bacon. Mix the eggs, creme, milk, salt, pepper and nutmeg,. then add the cheese and mix well. Poor the custard. mixture over the bacon. Cover pie loosely with foil,gently folding edges over crust, try to keep the foil from touching the top of the custard, transfer to a baking sheet and bake until center is puffed about 1 hour. Remove foil and bake for 10-15 minutes longer to brown. To test if the quiche is done, insert a tip of a knife in the center, if it comes out clean then the quiche is ready, allow to cool for 30 minutes.
1. Spray a 4-quart slow cooker with nonstick spray. Layer the bread in the slow cooker. 2. In a small bowl, whisk the eggs, vanilla, evaporated milk, brown sugar, cinnamon, and nutmeg. Pour over the bread. 3. Cover and cook on low for 6-8 hours. Remove the lid and cook uncovered for 30 minutes or until the liquid has evaporated.
Position rack in center of oven; preheat to 400°. Line a large rimmed baking sheet with foil and set aside. Spread the sweet potatoes on the prepared baking sheet. Drizzle with the olive oil and sprinkle the dried rosemary over them. Season with salt and pepper, and then toss to coat evenly. Roast until the potatoes are tender when pierced with a knife, about 20 minutes, stirring after 10 minutes. Remove from the oven when done. While the potatoes are in the oven, cook the bacon in a large, heavy frying pan over med-low heat until crisp. Drain on paper towels. Remove all but 1 tbsp of the drippings from the frying pan; reserve the remaining drippings. Place the frying pan on medium to med-high heat and add the onion. Cook, stirring often, until lightly browned, about 6 minutes. Add the garlic and cook just until fragrant, about 1 minute more. Remove the onion and garlic from the pan; add 1 to 2 tbsp of the reserved bacon drippingsback to the hot frying pan. Add the sweet potatoes and quickly saute until crisp and nicely browned, 2-3 minutes. Return the onion, garlic, and bacon pieces to the frying pan and stir 1 minute more. Season with fresh rosemary, 1/2 tsp salt, and 1 tsp pepper. For a slightly richer taste, toss the mixture with the Parmesan. Serve warm, garnished with fresh rosemary sprigs.
Preheat oven to 350 degrees fahrenheit. Grease casserole dish. Saute the chopped onion in the 1/2 stick of butter or margarine. Mix corns, 1 cup of the crushed crackers, 2 eggs, and 1/2 cup milk. Add the sauteed onion and butter and pour into prepared casserole dish. Put remaining 1/2 cup (or more if you like!) crushed crackers and dot with butter on top. Bake for 30-45 mins until top is golden brown.
Remove wrapping from salami and score the entire thing crosswise, into 1/4-inch slices but don't cut all the way through. Place salami in a pan and bake uncovered, in a pre-heated 350° oven for one hour; drain fat. Combine brown sugar and barbecue sauce; pour over drained salami and return to the oven; bake for another hour, basting with pan juices every 15 minutes. To serve, place warm salami on a cutting board along with a serrated knife and let everyone cut through the slices and eat with the cocktail rye and/or crackers.
To toast the wheat germ, heat up a dry cast iron skillet on low or low-medium heat and toast the wheat germ for about 5 minutes or until lightly browned. Stir constantly and reduce heat if necessary. Wheat germ burns easily and quickly. Set aside to cool slightly. Preheat oven to 400 degrees. In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt. In a small glass container, whisk together the egg, butter and milk. Make a well in the center of the flour mixture and pour the egg mixture into the well. Stir *just* until combined; batter will be lumpy. Grease muffin tins or line with paper bake cups. Fill 2/3 full. If desired, sprinkle a light dusting of wheat germ on top of each muffin. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.
Place the chicken breast halves between sheets of wax paper or plastic wrap and pound with a meat mallet (or rolling pin). You can simply tenderize them, or pound to 1/4 inch thickness, depending on your taste preferences. (Note: the thinner the chicken, the faster it will cook. Keep an eye on your chicken to avoid overcooking it.). Combine flour, salt and pepper and dredge chicken in the flour mixture, shaking off the excess. Heat 1 Tbs butter in a frying pan over a med heat. Saute the chicken breasts in two batches, for about 2-3 minutes each side, (longer if thicker than 1/4 inch), or until the chicken is cooked through. Transfer to platter and keep warm in a 200 degree oven. Add oil, chives, green onion and garlic to pan. Saute for 1-2 minutes. Add chicken broth, cream, tarragon, lime juice, brandy (if using), and parsley to pan and raise the heat to med-high and cook until the sauce begins to thicken, about 4-5 minutes. Add juices that may have collected around the chicken; stir in the mustard. Pour sauce over the chicken and serve.
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well. Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm. When ready to cook, preheat the oven to 250 degrees F. Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.
Stir first 4 ingredients in small bowl until sugar dissolves. Set sauce aside. Place beef in large bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 1 1/2 tablespoons oil in large wok over high heat. beef mixture; stir-fry until no longer pink outside, about 3 minutes. Transfer beef mixture to medium bowl. Heat remaining 1 tablespoon oil in same skillet. Add broccoli, yam, and ginger. Toss to coat; sprinkle with salt and pepper.Cover, reduce heat to medium-high, and cook until vegetables are just tender, about 5 minutes. Add beef mixture. Toss until sauce coats beef, about 1 minute.
Cream margarine and brown sugar in medium bowl until fluffy. Stir in graham crumbs and flour. Press in greased or foil-lined 9x9 inch pan. Bake in 350 degree F. oven for 10 minutes. Reduce oven heat to 250 degrees. Sprinkle with 1/2 of chocolate chips and all marshmallows. Sprinkle with second 1/2 of chocolate chips. Bake in 250 degree oven for 10-12 minutes until marshmallows are puffed and melted. Broil for about 1 minute to brown lightly, watch carefully. I usually get less than 36 squares.
Broil or grill steaks until cooked as desired. Meanwhile prepare the sauce. In a skillet heat the oil. Add garlic and saute for 3 minutes over medium-low heat, until garlic is almost tender. Stir in broth, wine, parsley, Worcestershire sauce, mustard and pepper. Bring to a boil and boil for 1 minute. Place steaks on toast; spoon the sauce over the steaks.
In a mixing bowl, combine tuna, eggs, carrot, breadcrumbs, onion, parsley and cayenne; shape mixture into four patties. In a large skillet, heat olive oil over medium heat. Saute tuna patties for four to five minutes on each side; turn carefully as they easily fall apart. Serve on hamburger buns (really nice if toasted) with your choice of condiments; I recommend lettuce leaves and mayonnaise.
Heat up your grill to high. Brush the onions with olive oil and salt and char them on the grill. Do the same with all the peppers and tomatoes (do not oil or salt) placing them in a covered container when blackened on the outside. By placing all the components in a covered container they will steam together and render a charred veggie stock in the bottom of the container. When they have sat for 1/2 hour remove and let cool. Remove the stems from the peppers and the cores from the tomatoes then roughly chop the elements in a food processor. In a saucepan, bring your chicken stock to a simmer then add the veggie puree and half the cilantro. While stirring, reduce the mixture to the original consistency of the puree. Add the dark beer and lime juice and simmer for 10 minutes. Add the tequila and simmer for 5 minutes. Finish with the rest of the cilantro and salt to taste.
Peel the carrot and boiled it in the water until half-cooked. Cut it into four lenghtwise. Beat egg, add a pinch of salt, fry with a little vegetable oil on frying pan. Cut lenghtwise. Deep fry nuggets or sausage until brown. Put a piece of nori on sushi roller mat. Add rice on it. Press the rice until cover the whole of nori. Put carrot, nuggets or sausages, and egg on one side of nori. Roll the nori to the other side. Press to make it compact. Coat with sesame oil. Cut it with 5mm width. Sprinkle kimbab with sesame seed. It's done!
Cut rhubarb in small pieces. Pile the rhubarb pieces in the pie shell. Sprinkle with the Jello. Mix together the flour & sugar. Cut in the margarine. Sprinkle on top of rhubarb and Jello. Bake at 350 for 45 minutes; serve with Cool Whip.
Pre-heat oven to 350°F Place the bread in a food processor and blend into fine breadcrumbs. Stir in the chives and lemon zest. Spread the salmon fillets with a thick layer of Philly and place on a lightly oiled baking tray. Top with the flavoured breadcrumbs, lightly pressing them into the Philadelphia. Roast in the oven for 20 - 25 minutes or until cooked. Meanwhile, cook the new potatoes in boiling water until tender. Serve with the salmon, salad leaves and slices of lemon (if desired).
Preheat oven to 375°F. In a large saute pan, over medium high heat, brown Italian Sausage for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in broccoli. Whisk together eggs, milk, oil and baking powder. Season with salt and pepper. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake. Ladle the egg mixture over sausage and broccoli. Sprinkle with Parmesan cheese. Bake for 15-20 minutes.
Mix together the blended pretzel (salt and all) with the melted butter and sugar, and pat into a large pie crust dish, or a number (8 or so) of smaller individual dishes. The crust should be about 1/4 inch thick. Let set by allowing to freeze for about two hours. After the crust has hardened, whip the whipping cream until very firm, and then fold in all other ingredients until well blended (stirring gently, as you don't want to reduce the volume of the whipped cream too much!). When a homogeneous mixture, pour into the waiting frozen pie crust, and place back into the freezer to set for a few hours before serving.
Preheat oven to 375 degrees. Spray a shallow, small baking dish with non-stick cooking spray. Season each side of breast with garlic salt and Italian seasoning to your liking; place in casserole dish. Spoon pasta sauce equally over top of each breast. Bake for about 45 minutes; sprinkle equally with cheeses and bake an additional 5 minutes or until cheese are melted.
Heat oil in a medium sized heavy saucepan over medium heat. Saute onions for 2 minutes. Add the garlic and saute for 1 minute. Stir in all the remaining ingredients except the okra. Bring the mixture to a hard simmer and cook for 5 minutes-stirring often. Trim the okra and slice into 1/2 inch rounds and stir in. Simmer for 10 minutes-serve hot over rice.
Pour Cola, soy sauce and whiskey unto freezer bag. Cut asparagus stalk diagonanlly put aspragus in bag and marniate 1 hour. put 4 at a time on bamboo skewers that have been soaked in water. Grill 2 minutes on each side.
If you aren't using a pre-baked pizza dough, bake the raw dough until 10 minutes shy of being done before using in the recipe. The author mentions adding a thin layer of tomato sauce prior to baking the crust. Bring a pot of lightly salted water to the boil and simmer potatoes in it for 20 minutes or until easily pierced with a fork. When done, drain, cool and cut into 1/4"-thick slices. Meanwhile, in a medium skillet over medium-low heat, sautee the sliced onion with 1 teaspoon of the oregano and the two tablespoons olive oil until onions are translucent, or about 15 minutes; set aside. To assemble the pizza: Drizzle the prepared crust with olive oil and season with salt, pepper and remaining oregano. Sprinkle with the garlic. Top with slices of potato, then tear the raclette into pieces and scatter over the potato slices. Finally, spread the onion slices on top of the potatoes and cheese. Grill on medium-low heat for 5-7 minutes, then shut grill off and let pizza sit for 5 minutes or until the cheese has melted and the pizza is crispy and browned. Watch closely--If browning too quickly, move pizza to top rack of grill. Remove to serving plate, drizzle with olive oil and season with salt, pepper and the fresh lemon juice squeezed over top. Serve immediately.
Heat oil. Saute shallots, peppers, and garlic. Add tomatoes and wine, then basil, oregano, and parsley. Add sugar, salt, and pepper. Add tomato paste. Bring to a low boil. Add bay leaves (be sure to remove the leaves before serving). Simmer 30 minutes.
Melt the butter in a saucepan over a low heat. Add the golden syrup stirring constantly until mixed. Add the chocolate and vanilla extract and stir until blended then remove from the heat. Add the corn flakes and stir to coat evenly. Place in baking cases and place in a fridge. Allow to set before serving.
Preheat oven to 160C. Sieve the flour into a large bowl. Cut the cold butter into small pieces and rub into the flour until it resembles breadcrumbs. Add icing sugar, hazelnuts and the egg. To cool your hands plunge into cold water and quickly knead mixture into a dough. Chill for half an hour. Take a portion of dough and roll into sausages about 3cm in diametre then cut into 1cm wide discs. Then roll this into another sausage shape and form into a crescent. Place on lined biscuit tray and continue with the rest of the dough. Bake for 10-15 minutes, or until very light gold in colour. While they are baking mix the icing sugar and the vanilla sugar. Soon as the biscuits come out of the oven roll them in the icing sugar mix. Cool on rack.
Preheat oven to 350 degrees. Have the butter come to room temperature. Cream the butter and sugar in a mixing bowl. Add eggs one at a time. If using the egg replacer to make these "eggless", I find it best to first blend the powder and water together in your blender to get all the "clumps" out. Then slowly pour the mixture into the cream and butter mix while mixing. Add almond and vailla extracts and ricotta. Mix until blended together. In a separate bowl, combine the flour, baking powder and salt. Stir the flour mix into the ricotta mixture until blended, I do this by hand, not with the mixer. Grease a cookie sheet or use parchment paper. Drop the batter onto the sheet by the teaspoon spoonful, or use a small cookie scooper. Bake for 10 to 12 minutes - do not over cook. While the cookies are baking, you can make the frosting. In a small bowl, add the confection sugar. Slowly add milk by the tablespoon and mix after each. Keep adding milk until you reach a frosting consitency - not too thin and not too thick. Add the orange extract and mix again. If you make it too thin, you can add more confection sugar. When the cookies are done, remove from oven and let cool. The easiest way to frost them is to "dip" the tops of the cookies right into the frosting and let them drip for a second. Place on cooling rack, sprinkle with holiday sprinkles of your choice and let dry. I like to keep my cookies in a ziplock bag and in the freezer. Cooking time is 30 minutes total - 20 cookies per tray/3 trays per batch. Could be longer or shorter depending on the size of your cookies, the size of your cookie tray, etc.
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 2 minutes per side. Transfer to platter and tent with foil; repeat with remaining oil and chicken. Add 1 tablespoon butter, garlic, and capers to empty skillet and cook until fragrant, about 30 seconds. Stir in flour and cook until beginning to brown, about 30 seconds. Stir in broth and lemon juice and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in parsley and remaining butter. Stir in browned chicken along with any accumulated juices and season with salt and pepper. Serve.
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well. Whip the egg whites until they are stiff and fold them and the salt into the other ingredients. Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375°F for 10 minutes.
In a medium saucepan combine margarine, water and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. Drop batter by heaping tablespoons, 3 inches apart, onto a greased cookie sheet. Bake at 400 F for 30-35 minutes, or until golden. Cool on a wire rack. Slice puffs in half and remove any soft dough inside. Fill with whipped cream. Replace tops. Lightly sift icing sugar over tops.
Mix 3 ounces of Godiva Liqueur with coffee and set aside. For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup souffle dish. Pour 1 ounce of the reserved coffee into each souffle dish and set aside. Beat together the mascarpone cheese, egg yolks, sugar and remaining 2 ounces of Godiva Liqueur until smooth. Whip the egg whites until stiff; fold into the cheese. Divide the filling evenly among the souffle dishes; sprinkle with chocolate and refrigerate overnight.
Peel carrot, trim red pepper (remove the seeds and white pith parts), drain bamboo. Cut all into inch long pieces. Pulse carrot, pepper, bamboo, and peanuts in food processor until they are about small dice size(more like the texture of ground meat, not a paste). Remove to a seperate bowl. Pulse the ramen(save the seasoning for use later in recipe), cooked chicken, ginger and nutmeg until they are a similar size to the veggies(if it's not perfect don't worry, just don't way over or way under process). Remove this to the bowl with the veggies and stir well. Heat the oil in a large pan. Add the veggie/ramen mixture to the pan and cook for 5 minutes. In a small dish mix together the water, soy sauce, half the chicken flavored seaoning from the ramen and corn starch. Stir into the pan and continue to cook for about 5 more minutes or until the mixture has thickened. Season to taste with black pepper(I didn't need any more salt, but you might). Wash the lettuce leaves and trim off the very crispy bottom part. Serve the hot mixture in a large bowl and the lettuce on a plate. Each person can make there own wraps by spooning about 3tbls of the mixture into the lettuce leaf and rolling it like a burrito.
In heavy pan, saute onion in butter& 3 Tbsp of white wine over medium heat, do not brown. Spread onion over bottom of a shallow baking dish. Arrange fish fillets over onion in dish overlapping thin edges. Sprinkle with S& P, and add garlic. Pour 1/3 cup of dry white wine (or lemon juice) over fish. Add whipping cream or milk and oregano. Cover with foil and bake at 425 degrees for about 10 minute. Uncover, add Cheddar, Parmesan and breadcrumbs. Distribute shrimp evenly over the top. Bake, uncovered, for another 10 minutes or until top is golden brown, cheese is melted and fish flakes easily.
Cook pasta, drain,& toss in olive oil. Cool. Combine pasta, turkey, cherries, onion, celery,& 1/4 c almonds. Mix in dressing to desired consistency. Top with other 1/4 c almonds. NOTE: I tried substituting dried cranberries with cherry flavoring, but the flavor is just not the same as the dried cherries!