HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in the pressure cooker over medium-high heat until hot. Add the chicken pieces and cook until golden-brown on all sides. Transfer chicken to a plate. Mix the 1 cup water and 2 bouillion cubes, until dissolved. Add the onion, paprika, and bouillion and stir to mix. Add the chicken pieces back to the pot and add the tomato on top, but don't stir it inches Add the salt. Lock on the lid and bring to pressure over high heat. Reduce heat to medium and cook for about 7 minutes. Remove from heat and let sit for 5 minutes to finish cooking. Gently release any remaining pressure and transfer the chicken to a plate. Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Put the pot back on a burner over medium heat, until sauce is lightly bubbling. Pour the sour cream mixture into the pot and whisk to mix. Whisk together the 1/2 cup of water and cornstarch. Slowly add this to the pot and whisk it in until the sauce is not quite as thick as gravy. You may not use all the water/cornstarch mixture. Add the chicken pieces back to the pot. Serve over seasoned rice or egg noodles.
garlic-shallot butter with lemon: melt 1 T butter in a nonstick saucepan over medium high heat. add shallot, garlic and thyme. cook, stirring until mixture is light brown 7-8 minutes. add salt, pepper, wine, lemon juice and chicken base. cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching). Remove from heat, quickly and thoroughly whisk in remaining 4 T butter. Rosemary potatoes: preheat oven to 325. combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; coat thoroughly. transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap. discard leftover marinade - do not pour it over the potatoes. cook the potatoes in the preheated oven for approximately 45 minutes. some of the slices may need to be flipped over to promote even browning. remove the potatoes from the oven when they begin to brown. use a steel spatula to remove the potatoes from the sheet pan. place potatoes on paper towels at room temperature to drain off any excess oil. do not refrigerate. Grilled garlic chicken: combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes. grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade). remove the cooked chicken from the grill and chill thoroughly. cut into 3/4 inch cubes and set aside in refrigerator. to make pizza: preheat oven to 400. prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought). use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim. cover the butter with the mozzarella. distribute the grilled garlic chicken evenly over the cheese. sprinkle the rosemary and oregano over the chicken. place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart. transfer the pizza to the oven, bake till the crust is crisp and golden and the cheese at the center is bubbly, about 12-15 minutes. when cooked, carefully remove the pizza from the oven. sprinkle half the parsley over the hot potato topping. slice and serve.
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
Beat eggs one at a time in the mixing bowl until light and fluffy. Add water and beat again. You will see the mixture rise and air bubbles floating on top. This is essential and excellent. When you see this, it means that air has worked its magic by being incorporated into the mixture and thereby it has risen on beating. Add a little of the German chocolate cake mix at a time and mix well. You can start with the lowest mixing power level of your hand mixer and gradually go from 1 to 2 to 3(maximum power). Fold in the Nesquik chocolate powder and cocoa powder. Mix as above. Add the remaining German chocolate cake mix and mix as above. Now add the orange juice and mix as above. Next, add the raspberry and almond essences alongwith the olive oil and mix as above. Make sure you have mixed thoroughly and you must remember to scrape the mixture remaining on the sides of the mixing bowl. Now your mixture is ready to bake. Bake until a knife inserted in the center comes out clean(about 50-55 minutes). If you end up having extra cake batter, you can prepare muffins. I had extra batter and prepared 4 muffins. Bake the muffins at 180C for 20 minutes in a pre-heated oven until a knife inserted in the middle of each muffin comes out clean. Allow to cool in the muffin tray for 10 minutes. Invert onto a wire rack and allow to cool completely. Likewise, allow the cake to cool for 10 minutes and then invert on to a wire rack and allow to cool completely. Slice and serve or store wrapped in aluminium foil in the refrigerator until ready to serve. You may use an icing of your choice, I think whipped cream mixed with some chocolate frosting and sugar would be wonderful. Enjoy!
In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes or until tender. Transfer to a small bowl; cool to room temperature. Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into two parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired. Yield: 2 servings. Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Preheat oven to 350 degrees Farenheit. Butter an eight-inch round cake pan and line with parchment. Combine the maple and rice syrup and pour the mixture into the prepared pan. Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan. Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon. Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside. In a separate bowl, beat the eggs with the egg whites until light and fluffy. Add the melted butter, milk, and vanilla. Stir the egg mixture into the dry ingredients and pour into the prepared pan. Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes. Cool for 10 minutes on a cake rack, then invert onto a plate. Serve warm.
Place pineapple and apples in casserole dish. Mix flour and sugar and sprinkle over fruit. Drizzle with melted butter. Bake at 350 for 45 minutes.
Combine canned tomatoes, scallion, pepper, garlic powder, water, and salt in a medium saucepan. Bring liquid to a boil. Stir in couscous. Cover pan and remove from heat. Let stand for 5 minutes. Remove lid and fluff couscous with fork. Stir in olives and fresh parsley and serve.
Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan. Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying. Mix 1/4 cup of the sugar and cinnamon; stir in walnuts. Sprinkle nut mixture evenly over buttered phyllo in pan. Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter. Cut diagonally into squares, cutting completely through all layers. Bake in preheated oven until crisp and golden, about one hour. Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves. Heat to boiling; pour evenly over hot baklava. Let stand loosely covered 8 hours or overnight.
Rinse quinoa thoroughly with hot water and cook in 1 1/2 cup of water for about 20 minutes. Mix and combine until uniform ground meat, cooked quinoa, egg, bread crumbs and spices. Shape the mixture into 4 oval loaves, flatten them a little and place on a baking sheet lined with parchment paper. Brush the mini meatloaves with glaze and bake in the oven for 35 minutes at 200°C. Glaze: mix ketchup and mustard until smooth. Serve with mashed potatoes and seasonal salad.
Pan fry the bread in 3 tbs of the olive oil and drain on absorbent kitchen paper and keep warm. (If you prefer you can grill or even toast the bread without the oil.). Cook the chorizo in a hot pan without oil until well browned, Remove from pan and drain on absorbent kitchen paper and keep warm. Using a clean pan, heat the remaining 1 tbs of oil with the butter. Add garlic and mushrooms and cook, stirring for about 5 minutes or until mushrooms just start to soften, add the creme fraiche and let bubble without boiling for approx 3 minutes. Stir in the parsley, reserving a little for garnish. Spoon 4 even amounts mushrooms mixture onto the 4 toasted sourdough slices and arrange chorizo on top. Sprinkle with the reserved parsley and serve.
Preheat oven to 180 celcius (fan-forced). Defrost kadaifi if frozen and scrunch together gently to loosen strands. It should double in volume and fill a 32 x 40cm baking dish. (Don't worry it shrinks when baking.). Cut butter into small pieces and dot evenly over the kadaifi. Bake in oven for around 15 minutes until golden brown. While pastry is baking prepare the syrup. Add water and sugar in a small saucepan and boil for 5 minutes. Switch off and allow to cool slightly. When the pastry has also cooled slightly add warm syrup over the entire surface of the pastry using a ladle. Don't add it while the pastry is too hot or it will sizzle and evaporate. Allow to cool while you prepare the custard. Heat 1 litre of milk in a large pot. Pour the remaining 500mls in a small bowl and add the custard powder and combine with a whisk until there are no lumps (you can use your hands if you like). When the milk has warmed up but is not too hot to dip a finger into, pour in the custard powder mixture whisking constantly. The mixture should thicken very quickly, turn down the heat slightly, add the sugar and cook until the custard is quite thick. Switch off the heat and add the chocolate couverture which you have broken into small pieces and whisk until it has melted and a dark brown chocolate custard has formed. Add in the zest and the cognac. Then pour over the custard over the pastry (it can be warm but should not be hot) and allow to cool. Beat the Cool whip or Morfat cream with the icing sugar until white and fluffy. Add in the vanilla essence and the cognac (if using). Cover the cooled custard with the whipped topping and sprinkle with chocolate flakes, truffles or shavings. Cool in the fridge for a few hours before serving.
Reserve 1 1/2 tablespoons pineapple syrup for glaze. To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough. Heat oil to 375 degrees F. Drop dough by teaspoonsful into hot oil; fry to golden brown, about 3 minutes, turning once. Remove with slotted spoon; drain on paper towels. Dip some of doughnuts into pineapple glaze, others in confectioners' sugar or cinnamon sugar. Serve warm. For glaze, combine confectioners' sugar and pineapple syrup; mix until smooth.
Brown the chopped chicken in the chicken broth. Add chicken to crock pot set to low along with all other ingredients and mix well. Cover and allow to cook 4-6 hours. Add shredded cheese to bowls of chili, if desired.
In a small skillet, warm your butter and olive oil add and saute onion (I usually dice very fine) and crush your garlic. Cook until soft. In a large saucepan, add soups, cream cheese, sour cream. Let everything simmer on very low heat, until everything is melted together. Mix in your onion mixture. Add black pepper. Shred 6 red potatoes (or as a time saver use about 1 1/2 bags pre-shredded potatoes). In a 9x13 pan, spray pan with nonstick butter spray. Layer your potato, then your soup mixture, then grated cheese until finished. Top with crushed Ritz crackers. Cover with foil. bake 1 hour, or until potatoes are soft. Sometimes with potatoes they need longer. So be sure to check and possibly if you can, allow up to 1 1/2 hrs total cook time.
Drain the beans (do NOT rinse). (If you are baking the beans in the oven, don't drain as much-or not at all.). Mix in all other ingredients except bacon. If you're in a hurry, microwave for 2 minutes & skip the bacon. (This is my preferred method.). Stir and serve. Otherwise, put bacon on top and bake in a 350 degree F oven for 45 minutes. Note: all amounts are approximate. Adjust to your taste.
Char peppers over gas flame or in broiler, turning until blackened on all sides. Place in paper bag and let stand 10 minutes to steam. Peel and seed pepper, rinse if necessary, pat dry and cut into thin strips. Heat oil in large skillet over medium heat. Add sausage and cook until brown, turning frequently, about 6 minutes. Transfer sausage to plate using slotted spoon. Add chicken to skillet and cook until just springy to touch, stirring frequently, about 5 minutes. Add to sausage, using slotted spoon. Pour off all but a thin film of pan drippings. Add garlic and stir 2 minutes. Add wine and broth and bring to boil, scraping up any browned bits. Add peppers, half of rosemary and oregano and boil sauce until thickened and richly flavored, about 8 minutes. Whisk in butter 1 tablespoon at a time; stir in sausage and chicken into sauce. Season with salt and pepper, sprinkle with remaining rosemary and oregano and serve immediately.
Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside. Cook asparagus until tender crisp. This depends on the size of the asparagus. If you are using thin asparagus this should only take about 3 minutes. Slice eggs. Divide salad greens between 2 plates. Top with eggs, asparagus, tomatoes, sardines and olives. Remove the garlic from the dressing and drizzle over the salads.
preheat oven to 350. cream butter, sugar and vanilla mix in zest, eggs, and orange juice. combine dry ingredients and fold in butter mixture. fold in berries and almonds. bake in loaf pan for 1 hr until toothpick inserted in center comes out clean.
Mix pudding into whipped topping - stirring well till mixed thoroughly. Add Snickers and apple pieces to pudding mixture - stir well and chill till ready to serve.
Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle the pork with Italian seasoning, salt, and pepper. Add pork, and cook 1 minute on each side or until lightly browned. Remove from pan. Add bell pepper to pan; saute 2 minutes. Combine the broth, tomato paste, thyme, and sage, stirring with a whisk. Return pork to pan, and add broth mixture and artichoke hearts. Cover, reduce heat, and simmer 8 minutes or until thoroughly heated. Remove pork from pan, and keep warm. Increase heat to medium-high; cook 2 minutes or until slightly thickened. Spoon the artichoke mixture over the pork.
Puree onions, green onions, tomatillos, and 1 cup broth in a blender or food processor. Place in pressure cooker. Add broth, chicken and beef. Cook for 15 minutes after steam starts escaping from cooker. Remove chicken and let cool. Remove bones and cut into bite size pieces and set aside. Meanwhile, dice yucca and plantain. Add to pressure cooker along with cumin, sazon, cayenne, salt and pepper. Cook 10 minutes after steam start to escape. Return chicken, add additional water if needed and adjust seasonings. Heat through and serve.
First create the base of the batter by combining the flour, egg yolks, beer, olive oil and salt in a bowl and whisk just enough to blend everything together smoothly. Let rest for at least an hour, to allow the gluten to break down a little. In a colander, thoroughly squeeze the moisture out of the grated zucchini with your hands. Place in a bowl. Mince stems of the ramps, chop a fine chiffonade of the leaves, and add to the bowl. Stir in the garlic, lemon juice, olive oil and a pinch of salt and pepper. Let this rest as well while the batter sits. Beat the egg whites until the peaks hold, and fold them into the batter. Gently stir the vegetables into the batter. Heat up some olive oil (or a mixture or olive oil and vegetable/canola oil) in a large cast iron pan on medium-high heat, enough to well-coat the surface of the pan. When a drop of water jumps and sizzles in the pan, you are ready. With a spoon, place spoonfuls of batter around the pan, being careful not to overcrowd or let fritters touch each other. Cook until golden brown on both sides, then remove to a drying rack or a warm plate with paper towel. Serve with some fresh lemon juice and taste for salt and pepper.
First make the dressing. whisk together oil and vinegars. Stir in basil,oregano,salt and pepper. Wash trim and dry the arugula. Put the arugula and salami in large bowl and toss together with half the dressing. Divide the mixture equally into 4 serving plates. Sprinkle equal amounts of cheese on each salad, drizzle remaining dressing over each, and serve.
Preheat the oven to 425 degrees. Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away. Add the garlic, stir, and add the olives and cook for 2 minutes. Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes. Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
Sneaky trick: Add several slices of fresh lemon to each cup of store-bought lemonade and the drink will transform from dull to bright. Mix all together and serve over ice.
In blender, briefly mix together the eggs, milk and salt. Add flour and butter or oil. Blend for one minute. Let rest covered in refrigerator for 2 hours (This improves the texture but I usually skip this step.) Heat a 10 inch, non-stick skillet on med-high heat. Pour 1/4 cup of batter into tilted pan; swirl around until bottom of pan is covered with a thin layer of batter. Cook until edges start to curl away from sides of pan, (you may have to adjust heat if it's too hot) then using your fingers and a spatula peel and flip the crepe over. Let cook for few seconds or until you can shake it loose and slide it onto a plate. We like to spread one TBS of lemon curd down the middle of one crepe then roll it up like a cigar. This is also very good with a little bit of cottage cheese and lemon curd. Sometimes we use jam or even a little brown sugar. It's all good!
MIx together with electric mixer pumpkin, oil, and sugar. Add eggs. mixwell. Add remaining ingredients and mix just until all dry ingredients are well incorporated. Pour into 2 well greased and floured 8 inch bread pans. Bake at 350 degrees for 1 hour or until a toothpick comes out clean. ( I have found that these sometimes take a bit longer than an hour to bake).
Cook rice according to package directions. Place Beef roast, tomatoes, and olives in large saute pan. Cover and cook and stir for 10 minutes or until thoroughly heated and flavors are blended. Mean while heat the corn. Shred the beef and add the corn and serve over the rice.
Add first 5 ingredients to crockpot and cook on high for 3 hours. Add almonds and use a hand held blender to puree to soup. Add half of the chives. To serve, laddle into bowls, drizzle with cream and sprinkle with remaining chives.
Preheat oven to 400-degrees F. Butter a 6-cup baking dish and set aside. In a food processor process bread to make crumbs and then transfer crumbs to a small bowl. Add milk to crumbs in bowl and let soak for 5 minutes. Chop green onions in food processor or by hand. In a skillet over medium high heat melt butter and add green onions and mushrooms, cooking until soft (5 minutes). Set aside but leave mixture in skillet. Using a food processor chop cheese with cilantro and parsley and then transfer to a second small bowl. In a large bowl blend eggs, bread crumb mixture, salt and pepper and then stir in water. Return skillet (with green onion mixture) to stove over medium heat. Add egg mixture to skillet, stirring until soft but not set (5 minutes). Spread half of the egg mixture into prepared dish, sprinkling with half of the cheese mixture. Repeat with remaining egg mixture and cheese. ***Can be refrigerated at this point covered and refrigerated for up to 12 hours.Bring to room temperature before proceeding***. Bake in preheated oven for 18-20 minutes or until light brown and puffy.
Place milk, ice, banana, orange juice and strawberry Nesquik powder in a blender; cover and blend until smooth. Serve immediately.
In a sauce pan, warm the broth over low heat. Warm 1 tbsp olive oil in a large saucepan over med-high heat. Stir in mushrooms and cook until soft. About 3 minutes. Remove the mushrooms and set aside. Add 1 tbsp olive oil and stir in diced shallots. Cook 1 minute or until soft. Add Arborio Rice and stir. Ensure evenly coated with oil. Rice will turn a pale yellow colour. Add the white wine and stir until fully absorbed. Add warm broth 1/2 cup at a time until absorbed. Process should take about 20 minutes. Remove from heat - stir in mushrooms, butter, chives and parmesan cheese. Serve immediately and enjoy with the remainder of the bottle of wine!
Peel and devein shrimp. In large nonstick skillet, heat oil. Add onion and garlic, saute until softened. Add tomatoes, lemon juice and spices. Bring to boil, reduce heat, cover and simmer for 15 minutes. Add shrimp and cook 3-5 minutes, or until cooked through. Garnish with parsley if desired.
Combine all ingredients together in a large bowl. Microwave on HIGH for 2-3 minutes. Stir. Microwave on HIGH for 2-3 minutes. Stir. Repeat until all ingredients are melted and the texture is smooth. Serve with baguette.
Rub the pork with salt, pepper, sage and thyme on both sides. Roll tightly and secure with butcher's twine. Cover loosely with plastic and refrigerate overnight. Remove roast from refrigerator and preheat oven to 325°F for 20 minutes. Heat a Dutch oven over medium heat. Add oil or lard. When fat is shimmering but not smoking, add pork roast. Brown on all sides, about 3 minutes per side. When turning to the last side, add garlic and allow to saute alongside the roast. Remove meat to a plate. Remove all but 1 tbsp of fat from pot; leave the garlic in the pot. Add milk and deglaze, scraping the browned bits (fond) from the bottom of the pot. Add bay leaves, lemon juice and lemon zest, and bring to a boil. Return the roast to the pot, skin side up, cover, and transfer to oven for 1 hour. Remove cover and roast another 30 minutes, until internal temperature is at least 160°F The skin should be golden-brown and crisp. Remove pot from oven. Transfer roast to a baking sheet. Turn on broiler and place roast under broiler 30-60 seconds to further crisp the skin. Meanwhile, place pot over medium heat and simmer 5-7 minutes, until light-brown curds form. Remove and discard bay leaves. Slice the roast 1/2" thick, spoon sauce over and serve. Leftovers make good sandwiches.