HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag. Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely. Refrigerate 8 hours or overnight, turning bag occasionally. Reserving marinade, remove chicken and place on rack of broiler pan. Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting. Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.
Heat a 10" to 12" skillet over medium high heat and add sausage. Break up sausage with a wooden spoon. Add onion after a minute or two. Once the sausage is cooked, use a teaspoon to heavily dust the sausage with flour. Stir to incorporate the flour, you want it to coat the sausage and soak up the grease. Once the flour has turned a very light brown (about 2-3 minutes) add the milk and bring to a boil. Turn the heat down to medium and continue to stir, it should thicken up quite quickly. If the gravy seems to thick, add more milk. Add the hot pepper sauce (I like Frank's) and 8-10 grinds of coarse black pepper. Stir and serve immediately. Bon Appetito.
Cook the pasta following directions until cooked, al dente. Heat half a teaspoon of the oil in a large fry pan and cook the pine nuts gently until golden. Remove. Add the remaining oil to the pan, and then the tomatoes, capsicums, parsley, mint and balsamic vinegar. Stir until combined and heated through, then remove from the heat and season with salt and pepper. Stir in the pine nuts. Divide the pasta between 4 bowls and spoon the sauce over. Sprinkle with Parmesan and serve at once.
Melt the butter in a small saucepan. Add the flour and whisk until absorbed and pasty taste has cooked out, about 3 minutes. Add liquid, mustard, salt, sugar and vinegar and whisk until smooth. Bring to a boil and cook until thick, about 3 minutes. Reduce heat to a simmer and add eggs, one at a time. Poach gently until eggs are soft-set, 3-4 minutes. Serve over boiled potatoes (or, if you're Sam, over toast).
Combine dry ingredients in large mixing bowl. Add eggs, vanilla and butter. Beat with electric beater until blended. Stir in pecan halves. Pour into pie shell and bake at 350 degrees F. for 55-60 minutes, or until tests clean.
In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool. When cool, stir sour cream and blueberries into mixture; pour into pastry shell. Cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired. NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.
In large skillet, melt butter. Add the potatoes, sausage, onion and green pepper. Cook, uncovered, over medium heat for 10-15 minutes or until potatoes are lightly browned, turning once. Push potatoes to the sides of the pan. Pour eggs in center of pan. Cook and stir over medium heat until eggs are completely set. Season with salt and pepper. Reduce heat; stir eggs into potatoes. Top with cheese; cover and cook 1-2 minutes or until cheese is melted.
Crust: Mix flour and salt in a medium bowl. With a pastry blender, cut in margarine and shortening until you have coarse crumbs. Sprinkle with water 1 tbsp at a time,mix with a fork until mixture holds its shape. Form into a ball;flatten out a little a bit. Wrap up tightly in plastic wrap and put in fridge for 1 hour or overnight. On a floured surfaced roll out pastry 1/8-inch thick into a 13-inch circle. Place pastry into an 11-inch tart pan with removable bottom; trim edges. Put in fridge while making the filling. Filling: Heat oven to 350°F. In a large bowl, mix 1/2 cup sugar and the flour and cinnamon. Mix with the apples. Arrange apple slices in a circle overlapping a bit at the edge of the pie crust. Keep making circles with the apples until crust is all covered. Top with another apple layer. Bake tart 1 hour. Pour cream over tart and sprinkle with remaining 1/4 cup of sugar. Bake 10 minutes more or until crust is golden. Cool on rack.
Steep the saffron in the hot water overnight. Make sure you use a container that is covered to keep the heat inside. This step is crucial to getting the taste and flavor you want in the bread. The next morning, Sift the flour into a very large bowl add the sugar then cut in the butter and crisco using a pastry cutter. Add the currants, raisins, orange peel, lemon rind, nutmeg, salt and saffron water. Mix together, then sprinkle the yeast on the top of the mixture and add the lukewarm water. Knead the bread mixture until everything is combined. The bread should be a light orange/dark yellow in color. Then place the bread in a warm location, covered. And allow to rise until doubled in size. Once doubled, knead the bread again, and allow to rise until doubled one more time. Cut the dough into 6 loaves. Knead each dough ball and then place the loaves into greased loaf pans. Cover the pans and allow to rise until about level with the top of the pans. Bake the loaves at 350 degrees for 1 hour.
In bowl of food processor, place canola oil, rice vinegar, sugar, salt, lemongrass, ginger and garlic cloves. Process until lemon grass is chopped fully, about 3 minute Transfer to glass bowl. Add chicken thighs to bowl. Cover and refrigerate at least two hours, or overnight, or up to 2 days. Prepare charcoal or gas grill. On skewers, thread chicken pieces and scallions, alternating. Place on grill and cook, turning once, until chicken is firm and opaque, about 6 - 8 minute per side. Plate on serving platter and sprinkle with toasted sesame seeds.
Combine first four ingredients in saucepan. Bring to a boil and cook for about 1 minute, stirring constantly. Remove from heat and stir in peanut butter, vanilla and oatmeal. Drop by spoonfuls onto cookie sheet covered with wax paper. Let cool. I usually do a double recipe and, more often than not, they don't last more than two days.
Break eggs into a small bowl and mix, so that the yolks and whites are well combined. Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl. Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture. Pour into a pie pan lined with the unbaked pie shell. Bake for 40 to 50 minutes at 350°F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean. Please begin checking slightly before the 40 minute point. Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.
Mix the flour, pepper, and seasoning salt in a bowl. If you like a thicker batter or if you have more chicken, add a little more than is called for. Melt the butter in a medium skillet over medium-high heat. Coat both sides of the chicken breasts in the flour mixture. Fry the chicken breasts in the skillet until they are cooked through and browned on both sides. You can tell when they're getting crispy by the dark brown colour the batter takes on. This takes about 7 minutes per side for one breast. Drain chicken on paper towels if desired. It helps suck up some of the grease from frying. *Note* Cooking time is based on 7 minutes per side, times four breasts.
Preheat oven to 180°C Lightly grease a 24 hole mini-muffin pan. Sift the flour and baking powder into a mixing bowl. Combine the butter, milk and eggs together. Then stir this mix into the sifted flour. Stir until only just combined-do not overmix. Add remaining ingredients, except the cheese. Stir in very lightly. Spoon the mixture into the prepared muffin pans. Fill the holes until 3/4 full. Sprinkle over the cheese, and some extra shredded ham if desired. Bake 15 minutes or until lightly golden. If using gluten free flour allow the muffins to cool for 5 minutes in the tin before turning out.
In a large saucepan of boiling salted water, cover and cook potatoes for about 20 minutes or until tender; drain and return potatoes to the pot. Add butter and mash well with a potato masher until smooth. Tear bread into small pieces; add to mashed potatoes, along with onion,sugars, savoury, molasses, sage, vinegar, salt and pepper. Mix well. Pack into a greased 9 X 5 inch loaf pan (or as I have stated above) Chill for several hours. (can be frozen at this point if desired) When ready to serve, melt some butter in a pan. Slice dressing and lightly brown on each side in the melted butter. (about 5 minutes each side).
MAKE THE CRUST: Preheat the oven to 325°F Coat a 9-inch springform pan with cooking sprauy. Wrap exterior of pan (including base) with foil. Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3-inches up sides of pan. Refrigerate 15 minutes. MAKE THE FILLING: Beat cream cheese with a mixer on medium speed until fluffy. Reduce sped to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust. Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up side of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour and 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roast pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight). BLUEBERRY TOPPING: Combine all ingedients in a saucepan over medium-high heat. Bring to a simmer and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered until cold (or up to 3 days). ASSEMBLY: Run a knife around edge of cake, and unmold. Spoon topping over cake.
In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy. Beat in tofu until well blended. Beat in vanilla, baking powder and salt. Add flour in batches, beating well after each addition. Cover and chill several hours or overnight. Preheat oven to 350 F and lightly oil cookie sheets. Scoop tablespoonfuls of dough and roll into balls. Drop into a small bowl with powdered sugar, rolling to coat. Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes. Remove from oven and let rest 5 minutes, then remove to wire racks to cool. Cookies will keep up to 1 week in an airtight container at cool room temperature.
Blend first 10 ingredients, and pour into a small bowl. (I used a blender on pulse just until well mixed.). Place in the center of a large serving plate, and surround with arrangements of crisp fresh carrot sticks, celery sticks, zucchini, and broccoli. Garnish with parsley or sprigs of watercress, if desired.
Line base and sides of 20cm squared cake tin with paper. Place mixed fruit, apricots, undrained pineapple, orange juice and spice in a saucepan. Bring slowly to boil, simmer uncovered 2-3 minutes, remove from heat. Cover and allow to cool. Stir egg yolks (optional) and soda into fruit mixture. Whip egg whites stiffly in large bowl. Fold in fruit mixture, then fold in flour, making a firm mixture. Spread into cake tin, bake in moderate oven (160c) for 1 1/2 hours. Cover the hot cake with foil and allow to cool in the pan. On special occasions, you may decorate the top with glace cherries and a few almonds. Take care- all nuts have a high fat content. The pineapple can be replaced by 3/4 cup water and 1 cup mashed pumpkin. or 3/4 cup water and 1 cup pureed pie apricots Add the pumpkin or apricots after the fruit mixture has cooled. The water is added to the dried fruit so it can be boiled.
Slice the lemons thinly and remove the seeds. Cover with 4 1/2 quarts boiling water in a large pot. Add the sugar and honey and leave to cool to room temperature. Add the yeast and leave to ferment in a warm place for 24 hours. Strain and pour into bottles together with the raisins distrbuted equally. Seal well, chill, and leave the lemon kvass to rest for 4 days.
Preheat oven to 400 degrees. Combine the garlic, ginger, soy sauce, chile flakes, molasses, maple syrup, wine and sesame seeds in a large bowl. Add the chicken chicken and thoroughly in the soy mixture. Allow to marinate briefly while you prepare the broccoli. Chop broccoli into 1 by 2 Inch florets. In a large bowl, toss in enough vegetable oil to coat. Salt to taste and spread out on a baking sheet. Using tongs to leave the marinade behind, spread the chicken on a foil lined pan. Place chicken in the oven and bake for 12-15 minutes or until browned on the bottom. Add broccoli pan to oven, turning after 12 minutes and coking until tender. Cook the chicken an additional 12-15 minutes or until thick parts are throughly cooked. Sprinkle the chicken with the cilantro and serve the broccoli over rice.
Sift flour , baking powder and salt into a mixing bowl. Pour in milk. Stir briskly with a fork just until ingredients are moistened. Drop the dumpling dough by tablespoonsful into boiling chicken broth. Cover and cook for 12 minutes. Don't remove lid during the 12 minutes. Your chicken and dumplings are ready to serve.
In a heavy kettle, combine the sugar and water. Bring the mixture to a boil, stirring until the sugar is dissolved; boil until it registers 220F on a candy thermometer. Stir in the pineapple and the ginger; simmer the mixture, uncovered, stirring to prevent scorching for 1 hour, or until it registers 220 F on a candy thermometer. Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint jars, filling the jars to within 1/4 inch of the tops. Wipe the rims with a dampened towel and seal the jars with the lids. Screw on bands finger-tight. Put the jars in a water bath canner or on a rack set in a deep kettle. Add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring it to a boil. Process the jars, covered, for 10 minutes. Transfer them with tongs to a rack or countertop protected with a heat-resistant mat, and let them cool completely. Store the jars in a cool dark place.
Combine milk, sugar,and butter in small pan, bring to a boil. Add vanilla, stir, serve warm. Aprox 4 cups.
Place roast in slow cooker. Cover with broth, bouillon, water, soy sauce, black pepper, garlic, onions and peppers, if using. Salt the roast, if desired. Cook low for 7-9 hours. Preheat oven to 350°F. Split rolls or baguettes and brush with olive oil. Toast in oven until lightly browned. Top with cheese and toast until cheese just begins to melt. Thinly slice meat against grain and place on buns. Top with peppers and onions and serve with remaining juices for dipping.
To make glaze combing glaze ingredients in a small saucepan; bring to a boil. Boil, stirring constantly, 3 minutes. Remove from heat, and stir in pecans. To make cake, beat butter at medium speed with a heavy-duty mixer until creamy. Add 2 1/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, one at a time, beating just until yellow disappears. Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites until foamy; gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased and floured 10-inch tube pan. Bake at 325°F for 1 1/2 hours or until a long wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour warm Buttered Rum Glaze over cake. Let stand 4 hours or overnight before serving. Serve with Bananas Foster Sauce and vanilla ice cream. To make banana fosters sauce, combine ingredients in a large skillet; cook over medium heat, stirring constantly, until bubbly. Add bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat. Heat rum in a small saucepan over medium heat (do not boil). Quickly pour rum over banana mixture, and immediately ignite with a long match just above the liquid mixture to light the fumes (not the liquid itself). Let flames die down; serve immediately with Buttered Rum Pound Cake.
Toss the cabbage and carrot with 1 tsp salt in a colander set over a medium bowl. Let stand until the cabbage wilts, 1-4 hours. Rinse the cabbage and carrot under cold running water. Press to drain and pat dry with paper towels. Process the peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger and jalepeno in a food processor until smooth. Combine everything in a medium bowl. Toss to coat salad with dressing. Season with salt to taste. Cover and refrigerate until chilled.
Cut fat from pork and chop into bite size pieces. Brown in large pot. Add garlic, a couple of tablespoons of Mrs Dash, salt and pepper. Add white wine and 1/2 cup of water. Chop cabbage and cut up green pepper. Add cabbage, pepper, onion. Let cook until vegies are tender! Very easy and simple dinner. Tonight I am going to try adding carrots!
Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine and remaining spices until done. Remove and set aside. Saute shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce. Serves 4.
Place the flour on a clean workbench in a pile. Make a well in the centre. Melt the butter and combine with the water. Pour the butter/water into the well and whisk in the flour a bit at a time with a fork or butter knife, until all the flour is combined. Knead into a pastry dough and allow to rest for 1 hour. In a round pie dish, place some butter, then sprinkle with some of the sugar. Thickly slice the figs and apples. Layer the figs, cut side down, in the pie plate. Sprinkle with half the remaining sugar. Layer the apple over that, and sprinkle with the remaining sugar. Roll the pastry out into a rough circle about the size of your pie dish (or slightly bigger). Lay over the fruit, pressing in on the edges. Bake at 240C for 30 minutes. Cool slightly out of the oven, then turn onto a plate (or other heat resistant flat dish), and grill for 10 minutes or until the sugar caramelises. Serve with cream or ice-cream.
In a large bowl, combine the flour, sugar, yeast, baking powder, baking soda, and salt. Cut in the shortening until mixture resembles coarse crumbs. In a small saucepan, heat the buttermilk and water to 110 degrees. Add the buttermilk mixture, carrot, parsley, and onion to the yeast mixture. Stir until just moistened. Turn onto a lightly floured surface; knead until a soft dough forms, about 6-8 minutes. Pat or roll out into a 1/2-inch thickness; cut with a floured biscuit cutter. Place one inch apart on an ungreased baking sheet. Bake at 450 degrees for 8-10 minutes or until golden brown. Serve warm.
Preheat the oven to a low 300 degrees F. Chop the kale into ribbons and toast in a hot, hot pan with olive oil and some kind of allium: garlic, onion, shallot, leek, etc. When the leaves are nice and wilted, cream in a dollop of Greek yogurt and make two craters in the green bed. Crack in two eggs and pop the pan into the oven for a breath of a minute until the yolks are done to your liking. Season with salt and pepper.
In large microwaveable bowl, mix syrup, peanut butter and sugar. Microwave at HIGH 1 1/2 - 2 minutes or until mixture comes to a boil, stirring halfway through. Add 1/2 cup of the chocolate chips and stir until melted and thoroughly blended. Stir in cereal and peanuts, mixing well. Press firmly and evenly into 8" square pan. In small microwaveable measure, microwave remaining chocolate chips at MEDIUM about 2 minutes or until partially melted; stir until smooth. Spread over cereal mixture. Chill until set, 30-40 minutes. Cut into bars. Variation: Tiger-Striped Bars--Melt 1/4 cup butterscotch chips with 1 tsp vegetable oil and drizzle in stripes over chocolate before chilling bars.
Combine the first 3 ingredients in a large bowl; set aside. Combine mayonnaise and next 3 ingredients. Add to chicken mixture, tossing to coat. Cover and chill 1-2 hours. On individual serving plates, place lettuce leaves; arrange apples and next 4 ingredients around outer edge of plate. Spoon chicken salad onto lettuce. Sprinkle with toasted walnuts.
Spray a pie plate. Mix all ingredients and place in pie plate. Bake at 350 degrees for about 15 minutes or hot in the center. Add extra cheese and anything else you want on top.
Heat the oven to 350F (180C). Line a baking tray with baking paper. Set aside. In a small saucepan, melt the butter over a medium heat. Add the golden syrup and baking soda to the butter and stir well. Remove from heat and set aside. Mix together the flour, oats, sugar, desiccated coconut and salt in a mixing bowl. Add the melted butter to the dry ingredients and stir with a wooden spoon to combine ingredients. Roll about 1 1/2 tablespoons of dough into small balls and flatten between the palms of your hands. Place dough on baking tray about 4 cm (1.5") apart to allow room for spreading. Bake the biscuits for about 10-12 minutes or until golden brown. Remove the biscuits from the oven and let them sit on the baking tray for 5 minutes. Remove the biscuits from the tray and cool on a wire rack. Yield: 10-15 biscuits.
Mix sugar with 3 cups water; bring to a boil; add Jell-O mix until dissolved. Cool; add lemonade, pineapple juice, and water; mix. Can freeze at this point in baggies for smaller uses, or to keep cold at party. Add gingerale just before serving. to the slushy punch Can float thinly sliced lemon on top of punch.
Press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items. Put the rest of the ingredients into a food processor and process into a finely chopped paste. Put in a bowl and mix in the garlic, lemon juice and olive oil well. Serve with bread slices.
Cut the beef into 1 inch cubes. depending on your pan/skillet, you may need to brown the meat in stages. make sure oil is hot when browning the cubes. Set aside and dice/grate onion and peppers. Drop the onion in a 1 gallon pot, use the oil from the meat, and brown the onion. Turn it often with a spatula to avoid burning. When the onion has a nice caramel hue, pour in paprika and cayenne. Stir for some 15-20 seconds and pour a cup or two of water to prevent spices from becoming bitter. Add peppers, black pepper and salt and simmer for 15 minutes on low heat. Add the cubes. and let it simmer for 90 minutes and stir occasionally to prevent burning at the borrom. Check the meat if it is well cooked--should be falling apart when impaling on a fork. You may need to cook a bit more if the meat is still imprevious. Add the rest of the water and bring to a boil. Drop the crumbs in the stew and simmer for another 15 minutes. The sauce should be fairly thick at this stage, like ragout or pasta sauce. Serving: Slapping your hand. Not yet! Let it cool down and then put it into fridge for 24 hours. The marinating process improves the roundness of the dish. After a day, you reheat the pot at low temperature. Supply rye or pumpernickel bread and let the flames commence.
Combine all ingredients except salt in Ziploc bag. Refrigerate, turning occasionally, for 30 minutes or overnight. Spray grill with nonstick spray, preheat grill to medium heat or prepare medium fire. Remove chicken from marinade and sprinkle with salt. Discard marinade. Grill, turning occasionally, until instant read thermometer reads 180°F (about 18 minutes). I like to add seasoned salt in place of salt, add more hot sauce and garlic pepper, makes DH happy! I serve with naan, hummus and cucumbers. WW = 3 points.