HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees F. Place a large cast iron skillet over medium-high and allow to preheat, 5 minutes. Season chicken thighs generously with salt and pepper. Add 2 tablespoons olive oil to skillet, swirl to coat, and add chicken thighs. Cook, skin side down, until crispy and lightly golden, about 4-5 minutes. Turn, and saute on underside for an additional 3 minutes. Remove to a plate. Drizzle in 1 tablespoon olive oil and place Brussels sprouts cut-side down on one side of the skillet and fill the other side with sweet potatoes. Add the onion wedges and garlic halves throughout the pan, drizzle with remaining 1 tablespoon olive oil, and season all over with salt and pepper. Place chicken thighs skin side up on top of vegetables and transfer to oven. Roast, shaking pan once halfway through to redistribute vegetables, until vegetables and cooked through and turning deeply golden in spots. Remove skillet from oven and increase temperature to 500 degrees F. Distribute butter over chicken and vegetables, add chicken stock and lemon juice, and return to oven. Continue roasting until chicken skin is deeply golden and pan sauces are bubbling and reduced, about 5-7 minutes. Garnish with chopped herbs and serve warm from the skillet, spooning pan sauce over each portion.
In a bowl, combine the first seven ingredients. Spread on 2 slices of bread. Top with lettuce and remaining bread.
Thoroughly rinse asparagus spears. Place 1/8 cup of water in an 11" by 7" pyrex baking pan. Break off tough stems and place spears in pan in alernating order with the larger pieces at the outside. Cook for minimum amount of time, based on your cooking guide (I am lucky, my 20 year plus oven has an autocook setting that I can use to cook things like asparagus along with many other things.) When finshed splash with a small amount of fresh (not re-consituted) lemon juice.
In a cast-iron frying pan over high heat, melt the butter with the olive oil until the mixture turns a light brown. Add the steaks and sear well, about 1 minute. Turn, sprinkle with sea salt, and brown on the second side for 1 minute more. Turn again, reduce the heat slightly, and cook, turning once, for about 6 minutes on each side for rare, or until done to your liking. Transfer to a platter, tent with aluminum foil, and let rest for 5 to 8 minutes before carving. Meanwhile, make the sauce: In a saucepan over medium heat, melt 2 tablespoons of the butter. Add the shallots and saute until softened but not colored, about 30 seconds. Add the stock, bring to a boil and cook until reduced by half. Remove from the heat and stir in the mustard, the remaining 1 tablespoon of butter, and the herbs. Stir in any juice that has collected on the platter holding the beef. Season with salt and pepper; pour into a warmed bowl. Transfer the steaks to an attractive cutting board and sprinkle them with pepper, then carry the board to the table. Cut along the bone to free the meat then carve in slices diagonally across the grain. Pass the sauce at the table.
Preheat oven to 375 degrees F. In a large bowl, cream together the butter or margerine with both sugars. Add eggs one at a time, beating each one into the mixture. In a separate bowl mix the dry ingredients together. Add the dry ingredients alternately with the milk. You should be able to start and finish with the dry ingredients. Add chocolate chips to the batter. Put heaping spoonfulls on an ungreased cookie sheet. Bake for 10 minutes. Let cool for 5 minutes. Enjoy.
In a large bowl, sift flour, baking powder and salt. Thoroughly mix in lard with your fingers. Add sugar and currants, mixing well. Stir in enough milk to form a stiff dough. Preheat oven to 425 degrees. On a lightly floured surface roll dough out until it is 3/4" thick. Cut into 2" circles. Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden. Serve while still warm with butter, jam and real whipped cream.
Mix all fruit in medium bowl and add orange juice. Stir and cover. Place in refridgerator and chill. Preheat oven to 350. Cut tortillas into 8's. Place wedges on cookie sheets and spray with nonstick spray. Sprinkle with cinnamon sugar and bake for 5 to 7 minutes. Cool wedges on wire racks. Store in airtight container.
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly. In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours. Punch down and place on an oiled baking sheet, forming into an oval or circle. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature. Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top. Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions. Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.
Preheat oven to 325 degrees. Using a 5-quart enameled cast iron pan (or other heavy bottom saucepan with a lid), heat 1-2 tablespoons olive oil over medium-high heat on stove-top. Add the moose to the pan, stirring occasionally until pieces are browned on all sides. Sprinkle with salt and pepper. Lower heat if needed. Once meat is browned (does not need to be cooked all the way through), transfer to a bowl along with any juices from the pan and set aside. Add 1 tablespoons olive oil to now empty pan and return to medium heat. Add onion and garlic and a pinch of salt and stir occasionally until translucent and just beginning to caramelize. Sprinkle flour over onion-garlic mixture and stir. Continue to cook over medium heat for another two minutes. Slowly pour first bottle of Guinness into pan, stirring to release browned bits on the bottom of the pan. Simmer over medium heat and stir until all the flour is incorporated with the liquid. Add beef base and stir until incorporated. At this point, add seasoning to taste. Return meat to pan and make sure all pieces are submerged in liquid. Liquid should be thick but not too. If too thick or not enough to cover meat, add more Guinness or a little water. Cover and place in preheated oven for roughly an hour and a half. (While the stew is cooking, I used this time to chop my other vegetables. Potatoes can be kept submerged in cold water to prevent browning. Drain just prior to adding to stew.). Remove stew from oven and stir pan contents making sure to scrape the bottom to prevent sticking. Add carrots and parsnip and stir to submerge. Cover and return to oven for another hour. Remove stew from oven, stir again to prevent sticking, then add potatoes. Cover and return to oven for another hour. While potatoes are cooking, wash and slice thin the mushrooms. Heat 1 tablespoons of butter in a medium saucepan on stove, add mushrooms and saute until soft. Salt to taste. Remove stew from oven and stir. Check potatoes and carrots for doneness. If not done, cover and return to oven for 30 minutes. If tender, stir in frozen peas and mushrooms until incorporated. If too thick, add more beer a splash at a time until it reaches desired consistency. Cover to retain heat. Do not return to oven. Let sit for 20 minutes, then serve with salad and hot rolls to make a filling meal.
Scald milk. Stir in sugar and salt and 1/2 the butter. Cool to warm. Dissolve yeast in water (10 min}and add. Add egg and flour, and beat til smooth. Spread in 9x9" pan Arrange apple slices on top. Sprinkle with spices. Dot with rest of butter. Cover and let rise until double 40 min or more. Bake 400 for 25 min.
Pour water into bowl. Sprinkle with yeast and leave for five minutes. Stir and add sugar, salt, and olive oil. Beat well. Stir in half of flour. Beat until smooth. Add as much of the rest of the flour as needed to make the dough just firm enough to manage. Knead for five minutes. Roll it into a ball and flatten. Sprinkle corn meal over pan and stretch dough over it. Make ridges at the edges. Let rise for fifteen minutes. Lightly brush or spray the dough with some oil. Add your choice of toppings. Heat for 20-30 minutes at 425°F.
In a large salad bowl, toss broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with bacon and sunflower seeds.
Brown the bread slices in a toaster oven or under the broiler, taking care not to let the bread burn. Rub a cut surface on the halved garlic clove over each slice. Meanwhile, place a small saute pan with the olive oil and minced garlic over high heat for about 30 seconds, or just until the garlic begins to turn golden brown. Place the chopped tomato in the hot oil, cook for 1 minute, turn off the heat, and add the olives, basil, and diced mozzarella. Stir and season with salt and pepper. Top each slice with a portion of the pan mixture.
Preheat oven 400 degrees. Prepare muffin tins with cooking spray. Remove crusts from bread and flatten with a rolling pin. Tuck bread in muffin tine with 4 corners sticking out. Add 1 tablespoons ham and 1 tablespoons cheese in each tin. Crack 6 eggs in a bowl and beat with a fork. Pour over ham and cheese, dividing the eggs among the 6 cups. Season with salt and pepper. Place muffin tin in oven and bake 25 minutes or until done.
Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a bowl, combine the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
Cut the crusts from your bread, and the tips off the corners. Spread with margarine, very lightly. Press, butter side down, into a 12 hole muffin tin, or a tart pan. Bake at 180°C for about 15 minutes, until the breadcases are dry. (These can then be frozen for a few months). Melt your butter and oil over medium heat, using a medium sized fry pan. Add the diced bacon and diced onion and saute for about 5 minutes, then add the garlic and saute a minute longer. Using a metal strainer, strain the bacon and onion mixture. In a middle size heavy saucepan, measure in 2 tablespoons of the strained oil, and the bacon mixture. (if you need to add oil to make up the 2 tablespoons, that's fine). heat until sizzling, then stir in 2 tablespoons of the plain flour, stirring with a wooden spoon. When the flour is absorbed, add another tablespoon, stir until you cant see any flour, and then sprinkle the last spoonful, stirring until it is totally absorbed. (all flour is different, you only need enough to absorb all the flour, without white "bits"). Keep stirring and add 1.5 cups of milk. Stir briskly until the mixture thickens, and there are no lumps. Add the last cup of milk. Allow to cook for about 2 minutes, stirring constantly. Take off the Heat and add the cheese and mustard, stirring until the cheese has melted. (the mustard brings out the flavour of the cheese, but if you don't like it, you can leave it out). refrigerate the mix till serving time. Put the bread cases onto a tray, and fill with the cheese mixture. You may like to sprinkle a little more cheese on top, either Cheddar or Parmesan. Bake at 180°C for about 15 minutes. Leave to cool slightly before serving. You can make a heap of variations to this recipe, like replace the bacon with a small tin of savoury tuna or salmon, or leave out the bacon and add chopped smoked salmon with the cheese.
In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt, and baking soda; gradually add to the creamed mixture and mix well. (Batter will be stiff.). Stir in apples until well combined. Spread into a greased 13x9x2 inch baking dish. Bake at 350 degrees for 40 to 45 minutes or until top is lighlty browned and springs back when lightly touched. Cool for 30 minutes before serving. Serve with butterscotch sauce. To make sauce, combine brown sugar and cubed butter in a small saucepan. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat, and serve over cake.
In a blender combine 2 cups of premium vanilla ice cream, 3 tablespoons of half and half, and 2 teaspoons of banana pudding powder and blend until rich and creamy. Fatburger banana shakes are topped with whipped cream before serving. If you are diabetic, you may want to use sugar free pudding and ice cream. This shake also works well with light ice cream.
Thaw the raspberries in a strainer placed over a bowl. About 1 cup of raspberry juice should drain out. In a small bowl make a slurry with the water and cornstarch. In a small saucepan gradually sweeten the juice to taste. Remember that the raspberries, when added back in, will make the sauce tarter. Bring the raspberry juice to a simmer and whisk in about half of the cornstarch slurry. Keep whisking until the mixture returns to a simmer. Whisk in more slurry if needed to achieve the desired thickness. Remove the saucepan from the heat, pour the thickened juice into a bowl and gently stir in the raspberries. Let cool to room temperature. Refrigerate covered until cold. If the sauce is too thick, stir in 1 teaspoon of water at a time until thin enough. If the sauce is too thin, strain off some of the liquid into a saucepan and gradually thicken with a cornstarch slurry as above.
Preheat oven to 350°F. In a blender, combine tofu, milk, vanilla and syrup. Blend until smooth and pour into crust. Bake for 30 minutes. Remove from oven and cool. Refrigerate until chilled.
put the first 8 ingredeints in a microwave bowl and heat till butter has melted. add flour and baking powder and mix. then add eggs and mix well. have a 2 liter microwave safe bowl lined with plastic wrap and pour in mix. set timer for 8-9 minutes, checking and turning bowl every few minutes so that it does not get hard in places. allow to cool. enjoy with butter or plain and a nice cuppa tea.
Lightly spray Pam in a 9 x 13 baking dish. Mix crust ingredients together; spread in baking sheet. 350 degrees Fahrenheit oven. Bake 15 minutes until golden. Let cool 10 minutes. Spread with pizza sauce and Mozzarella cheese. Bake 10 minutes more until cheese melts.
Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet. In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes. Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. Cut fennel in half lengthwise. Trim out and discard core; cut fennel into 1/2 inch cubes. In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes. Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes. Pour into bowl. Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes and stock; bring to boil. Reduce heat and simmer for 15 minutes. Transfer tomato mixture to blender or food processor; puree until smooth. Return to pan. Stir in cooked fennel, basil and remaining salt and pepper. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes. In bowl, whisk vinegar with remaining oil. Ladle soup into bowls; garnish with drizzle of vinegar mixture. Arrange reserved fronds over top.
Mix all ingredients together in a pitcher. Refrigerate overnight. Strain water. Drink all 8 1/2 cups during the day. Really good!
In a large bowl, combine mayo, sugar, vinegar and salt. Mix until disolved. Add the peeled and sliced cucumbers into bowl and fold until mixture covers the cucumbers. Chill in refrigerator for at least 1 hour. As the cucumbers sit they will make more liquid. Best if made the day of the event. You can make it the night before, but I wouldn't recommend making it any sooner. They cukes will get soggy.
Add all the spices, milk and water to medium saucepan, cover with a lid. Place on stove on medium heat. when milk mixture is almost at a boil add sugar and tea (don't forget to stir often other wise milk will scortch). Allow chai to come to a boil. for a minute. strain into a mug and enjoy. I normally don't strain it, just fish out the spices and pour into my mug.
Shell the chestnuts by making a shallow incision ONLY in the round portion of each nut. Put chestnuts on a baking sheet in a very small amount of water and bake at 240 degrees C for 7 to 8 mins; set aside to cool. Remove nuts from shells. Place the chestnuts, milk and vanilla bean in a saucepan and heat to simmering. Simmer until all liquid has evaporated and chestnuts are tender. Rub the chestnuts through a sieve to puree. Remove from heat and let cool. Add Cognac or Brandy and blend until smooth.
Combine the oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl and set aside. Heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, green onions, celery, carrot, and mushrooms and saute for about 3-4 minutes, or until they soften. Add the cabbage and saute for another minute or two. Add the shrimp and pork and cook, tossing and stirring vigorously, for about 2 minutes, or until they are cooked through. Add the reserved sauce and toss to incorporate. Remove from the heat and set aside until cool to the touch. Cover the egg roll wrappers with a piece of plastic wrap. Place 1 wrapper on a work surface with one point facing you. Spread 1/4 cup of the filling horizonally across the lower third of the wrapper. Fold the bottom point over the filling, tightening the wrap over the filling, and fold in the side corners. Brush the top corner with the egg wash and roll up the wrapper tightly, sealing the roll closed. Transfer the rolls as they are made to a parchment-lined sheet pan and cover loosely with plastic wrap. Fill the. rest of the wrappers in the same manner. Preheat the oven to 200°. In a wide, heavy pot, heat 2 inches of oil to 360° over medium heat. Carefully add 4 egg rolls to the oil and fry, turning them with a slotted spoon after about 2 minutes as they brown on the bottom. Fry on the second side for another 2 minutes, or until they brown. Transfer the egg rolls to a sheet pan lined with a double thickness of paper towels. Fry the remaining egg rolls in batches of 4. When they are all browned,. the egg rolls can be kept warm in the oven for up to 30 minutes. Serve hot with Chinese mustard, plum sauce, or sweet chile sauce. Variation: To make vegetarian egg rolls, substitute 6 oz of cubed tofu for the pork and shrimp. Make Ahead: The egg rolls can be assembled, but not cooked, covered and refrigerated for up to 8 hours or frozen for up to 1 month. Thaw at room temperature for 3 hours before frying.
Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside. Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes. Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.
Preheat oven to 375°F. Mix 1/4 c brown sugar, orange juice and 1 tsp of pumpkin spice mix in a large bowl. Add sweet potatoes, toss to coat. Transfer to a 9X13 baking dish, dot with 2 tbsp butter. Cover with aluminum foil and bake for 45 min until tender. Meanwhile, mix flour, remaining brown sugar and 1/2 tsp pumpkin spice mix in a medium bowl. Cut in the remaining 2 tbsp butter with a fork, until crumbly. Stir in pecans and marshmallows. Remove casserole from oven, stir gently to coat potatoes with syrup, top with marshmallow crumb topping. Bake uncovered for another 7-10 min, or until potatoes are tender and topping golden brown.
Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes). Shred lettuce & peel carrot into thin strips with peeler. Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce. Soften rice sheets in bowl of warm water- one at a time for about 30 seconds. Remove softened sheet from water, spread flat on top of a dampened towel. Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork. Roll up a fold on each end, then continue to roll up the round until nice and snug. Rice rounds are a bit stretchy. Makes 24 rolls, and serve with dipping sauce. Dipping sauce: combine all ingredients until well blended. Makes about 2 cups.
Preheat oven to 375 degrees. Combine the first 3 ingredients in a medium bowl. Let it stand for 5 minutes. Add brown sugar, baby food, and egg-stir well. Combine flours and next 4 ingredients in a large bowl and make a well in the center of the mixture. Add the bran mixture to the four mixture. Stir until just moist. Spray 12 muffin cups with cooking spray. Spoon batter evenly into the 12 muffin cups. Bake for 20 minutes or until done. Remove muffins immediately from the pan and cool on wire rack.
Cream butter and sugar in mixing bowl. Beat in egg and vanilla. Combine flour, salt and baking soda, gradually add to creamed mixture. Using a cookie press, press dough onto ungreased cookie sheet. Bake at 375° for 7-9 minutes. Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy. Remove to cooling rack and let cool completely. Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles. I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels. Let harden on wax paper.
Preheat oven to 375*. In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits. Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely. Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes. Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons. Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell. Top with grape tomatoes and press them down. Bake for 35 minutesi1/2until the crust edges are golden-brown and the cheese is bubbling up. Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.