HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate the zest from 1 orange and set aside. Peel both of the oranges. Working over bowl to catch the juices, cut between the membranes to release the segments. Set the orange segments and juices aside. Mix the cranberries, orange zest, red wine, brown sugar, ginger, cinnamon, cloves and nutmeg in a medium, heavy-bottomed saucepan over medium heat. Strain the orange juice into the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer uncovered, stirring often, until the berries are completely popped and the juices thicken, about 20 - 25 minutes. Remove from the heat and stir in the orange segments. Cool to room temperature. (The cranberry sauce can be prepared up to 1 week ahead, cooled, covered and refrigerated.).
Slice turkey breast into strips. In a medium bowl combine all dry ingredients. In a separate bowl beat egg. Using one hand for the wet and the other for the dry, dredge the turkey in the egg followed by the flour mixture. Repeat until all strips are coated. Drizzle about a tablespoon of olive oil in a large skillet over medium heat Place turkey strips in skillet, cook for 3-4 minutes. Flip strips, cook an additional 3-4 minutes until cooked through, taking care to not overcook or the turkey will become incredibly dry.
Split pork tenderloin lengthwise two-thirds of the way through. Open and flatten between 2 sheets of wax paper. Pound with a mallet or rolling pin to 1/2 " thick. Preheat oven to 350*. To make stuffing, cook onion in butter until soft then pour in medium bowl. Add parsley, thyme, basil, sage, lemon rind and juice, bread crumbs and just enough egg to bind mixture. Divide stuffing among 3 loins and shape together to form a loaf. Tie with butcher twine at 11/2 " intervals. Heat butter in skillet and brown pork on all sides. Place in roasting pan; pour over sherry. Seal pan with foil and replace lid. Bake 2 hours. Remove pork from oven and transfer to a platter; keep warm. Stir flour in pan juices and cook to a rich brown colour over Low heat. Add broth, bring to boiling point over Low heat, stirring constantly. Simmer 2-3 minutes and strain. Remove string from pork. Slice and serve with gravy.
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220 degrees F), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 to 5 minutes to suspend fruit evenly throughout jam. Fill prepared jars leaving a 1/4" headspace. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Mix shortening, white sugar and brown sugar. Add & mix vanilla and two eggs. Beat the eggs in a separate bowl before adding to mixture. Add & mix flour, baking soda and salt. Add & mix diced walnuts and milk chocolate chips. Grease cookie sheet. Drop spoonfuls of cookie dough onto the cookie sheet. Bake at 375 degrees. Bake for 10 to 13 minutes or until done.
Preheat oven to 400°F Lina a cookie sheet with parchment paper; set aside. In a small bowl, lightly beat the egg with 1 tablespoon water. Set aside. Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until shiny. Add the chopped garlic, chopped tomato, and tomato paste. Saute for 3 minutes. Meanwhile, in a medium bowl, combine the ground meat, minced garlic, parsley, cumin, paprika, cinamon, cayenne pepper, salt, pepper, and ginfer. Mix well. Add the meat mixture to the pan. Saute for 4 minutes. On a sheet of parchment paper, slightly roll out each puff pastry square. spoon 2 heaping tablespoons of meat mixture into the center of each square. Brush the enges with egg mixture and sprinkle the sesame seeds. Bake for 25 minutes, until pastry is puffed and golden.
Place oats on a lightly greased baking sheet. Bake at 450°F for 3 minutes or until lightly toasted, stirring once. Cool completely. Combine 1 cup toasted oats, flour, sugar, baking powder, salt, cinnamon, baking soda; cut in 1/4 cup butter with a pastry blender until crumbly. Add dried cranberries; toss well. Add buttermilk, applesauce, and vanilla, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a lightly greased baking sheet. Brush with 2 teaspoons melted butter; sprinkle with remaining 1/4 cup toasted oats and 1 teaspoon sugar. Bake at 450°F for 11 minutes or until golden. Serve warm.
Rinse chicken, pat dry,& place in a large zip lock bag. Combine remaining ingredients in a jar. Cover& shake to mix. Reserve some of marinade to brush onto chicken while grilling. Pour remainder into bag& refrigerate overnight. Cook 6 to 8 inches from hot coals, basting occasionally with the marinade until cooked through, approximately 20 to 25 minutes Or broil skin side down, for 30 minutes, then turn and broil 10 to 20 minutes longer, or until chicken tests done.
Slice small slivers of cheese. Place wonton wrapper in front of you so it is diamond shaped. Wet the two sides down from the top. Set sausage and sliver of cheese in the middle of wonton. Roll (or"diaper") bottom corner over sausage. Fold both sides in and roll from bottom. Seal and set aside. Preheat oil in a small deep fryer. Place wontons a few at a time in hot oil until wontons are a light golden brown. Serve hot with sauce. Recommended: BBQ sauce (Recipe# 19286), hot or sweet honey mustard, horseradish and mayo sauce or good old Tabasco.
Dice or chop up everything but the beans, pineapple tidbits, corn (since they're already 'chopped') and lime juice (obviously). Combine all the fruit and veggies in a big bowl. If you are planning to chill the salsa, add the strawberries right before serving. Add the cilantro, lime juice and salt. Stir it up. Break out the chips and enjoy!
Put first 7 ingredients in blender and process to a puree (use some of the broth if necessary). Add this puree to the rest of the broth in a wide heavy based pan (you will be poaching fish in this pan), bring to a boil, lower heat and simmer 5 minutes. Taste now for seasoning, adding salt/soy if necessary. Optional Extra Step: Sear fish pieces in a separate very hot saute pan in some butter or oil--no more than 30 seconds each side (This adds color and flavor, but isn't strictly necessary). Add fish pieces to simmering (it should be bubbling when you add fish) liquid and poach on slightly lowered heat, turning once, about 5 to 8 minutes total (depends on type and thickness of fish and if you have seared it). Do not overcook! Remove fish and serve in a platter, with sauce poured over the fish. Sprinkle with garnishes.
Toast the 5 slices of wheat bread and let cool. I use a food processor to make my own bread crumbs out of the wheat bread when it cools. Then take the onion and sweet bell peppers and put them in the food processor and chop them up pretty fine not quite minced empty out the food processor and put the eggs, oregano and mushrooms in and blend it up and chop it fine. Finally, mix all ingrediants together and let it rest for approximately 1 hour and form a loaf that is packed pretty tight on a sheet pan or pan of your choice. Top with steak seasonning (I use the weber chicago steak seasonning) and bake in a 350 degree oven for approximately 1 3/4 to 2 hours. Top the meatloaf with the ketchup during the last 15 to 20 minutes that it bakes. Pull the meatloaf out of the oven and let it rest for 10 minutes then slice and serve.
In a large punch bowl or container, mix all juices together. Add orange soda, ginger ale, and ice cream just before serving.
Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are just soft, about 6-8 minutes. Remove from heat and stir in the vinegar (or white wine), lemon juice and zest, garlic, herbes de Provence, thyme, and bay leaves. Pour over the remaining olive oil and season with sugar, salt and pepper. Transfer to a medium bowl and allow to cool at room temperature; then sprinkle with fresh snipped parsley and toss gently to combine. Cover and chill for at least one hour. -Or- pack mixture into a glass container, seal, and store in the refrigerator for up to 2 weeks. Serve chilled, warm, or at room temperature. Makes 1 pint.
Spread a piece of plastic wrap out over a cutting board and lay a chicken breast down. Fold a layer of the plastic wrap over it and pound the breast out until it's much thinner. Repeat with the other breast. Sprinkle a little seasoning mix and lay down some spinach leaves on each flattened piece of chicken. Divide the hummus between the breasts. Sprinkle each with a little Parmesan. Roll up, and sprinkle each chicken roll-up with some salt, pepper, a little more seasoning mix and some Parmesan cheese. Heat a skillet over medium-high heat and add the oil. Then, add the chicken, seasoned and parmed side down. Go ahead and season the side facing up and let it brown for a couple of minutes. Flip it over and brown the second side. Add the orange juice and broth to the pan and reduce the heat to medium. Cover partially and let cook until the chicken is done (cut open or wait until a thermometer says 165 degrees - make sure you are checking the hummus temperature too). Serve the chicken with orange sauce drizzled over it.
Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes. To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use. Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.
Fry bacon in skillet remove bacon set aside to cool. Chop up green pepper onions celery and garlic place in skillet with bacon grease. Saute till tender. Crumble up bacon and add to vegetables. Remove from grease and put in crock pot. Sprinkle 1 tablespoon of Cajun seasoning on chicken thighs. Brown in grease from bacon and then put chicken in crock pot with vegetables. Pour juices from bacon and vegetables over chicken. Pour tomatoes over chicken and add the other tablespoon of Cajun seasoning. Cover and cook on low in crock pot 6 to 8 hours. Serve over noodles or rice.
Form the sausage into 1-inch balls and in a medium skillet brown the sausage balls; remove and drain on paper towel lined plate. Pour fat from skillet, melt butter over low heat; stir in the flour and salt until mixture bubbles. Remove from heat; stir in broth, cream and mushrooms. Return to heat and heat to boiling, stiring constantly; boil for 1 minute. Heat oven to 425 degrees. Divide the chicken, sausage and sauce between 6 ungreased individual baking dishes or pot pie pans. For the pastry, unroll the pie crusts on a lightly floured board and roll to 1/8 inch thickness; cut rounds 2 inches larger than the top of the baking dishes being used. Top each dish with a pastry round; folding under edges and fluting. Cut slits on top of the pastry for venting; lightly cover with aluminum foil. Place the individual dishes in preheated oven and bake for 20 minutes. Remove foil and continue to bake for an additional 10 minutes. When done insert a pastry chicken into each dish and serve. Pastry Chicken: Re-roll any scraps of pastry to 1/4 inch thickness. Cut into chicken shapes and place on ungreased baking sheet; insert wooden toothpick into middle, bottom of each chicken and bake 15 to 20 minutes.
Becareful -- Hibiscus has the potential to stain just about anything it comes in contact with. Pick a pot that won't stain. In an old pot bring 2 cups of water to a boil. Remove the pot from heat and add the dried flowers and sugar. Steep with the lid on for 10 minutes, stirring once or twice. Make sure sugar has dissolved. Pour the mixture through a strainer into pitcher. Becareful not to spill, it will stain. Add 1 1/2 cups of cold water and lime juice to the pitcher. Taste and if necessary adjust, sugar or water as needed to sweeten or to weaken the flavor. Cool completely on counter, chill and serve in large glasses with plenty of ice and garnished with a lime slice. Cooling and Chilling time is not included.
Toss together all ingredients in a glass bowl. Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).
Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix. I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more. Bake according to package directions, cool. (Can be prepared a day ahead) Crumble Cornbread in a large bowl. Add bacon, onions, and peppers. Stir well. Add mayo 1/4 cup at a time until cornbread begins to bind. Usually takes 1 cup, may take less. Taste and season with salt and pepper. Add tomatoes and stir again. Taste again adjust for dryness by adding more mayo tablespoons at a time.
Saute the chicken pieces and set aside. Cook the onions until wilted and beginning to caramelise, adding and cooking off a bit of the water if desired. Add the tomatoes and mix well, then continue cooking until all the liquid has evaporated and the tomatoes have begun to melt into the onions. Mix the chicken with the tomato and onion mixture, and add 1/2 litre of water, bring to the boil. Then reduce the heat and simmer, uncovered for 20 minutes. Add the wine and Ricard, return to the boil, then reduce the heat again and continue simmering. After 20 minutes add the prawns to the pan. Simmer for another 20 minutes until the chicken is very tender, adding more water if necessary. Blend together the garlic, bread, chocolate and finely pre-ground almonds. Then blend in the parsley. Finally add enough olive oil to make a thick paste (the Picada). About 10 minutes before the cooking is completed, add salt and pepper to taste and stir in the Picada.
Cream together the sour cream and cream cheese. Add shredded cheddar, minced ham, chopped green chiles, diced onion and Worcestershire sauce. Cut a thin slice from the top of the bread and carefully hollow out the round loaf. Fill hollowed bread with dip and cover with the top that you sliced off. Wrap the filled loaf with aluminum foil and store in refrigerator until ready to serve, or bake at 350 degrees for about an hour and serve hot. Serve with cocktail breads, crackers, celery, or whatever sounds good to you! This usually makes enough for two large bread loaves, or one large + two small loaves.
Beat all the ingredients with a mixer until combined and fluffy (adjust heat to personal preference by adding more tabasco). Keeps up to 1 week in refrigerator.
Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375° for 8-10 minutes or 10-12 minutes for a crispier cookie.
in a bowl mix together ketchup, mustard, molasses, vinegar, cajun seasoning, worcestershire sauce, thyme, onion and garlic. scrape into large freezer bag, add chops, seal and turn to coat. refrigerate for 4 hours. Make Ahead: freeze for up to 1 month, thaw in refrigerator for 24 hours. in skillet bring chops with marinate and 1/2 cup water to boil, reduce heat heat to low, cover and simmer until fall apart tender, about 40 minutes. remove chops with slotted spoon to serving platter, increase heat to med-high and cook until liquid reduces to about 1 cup, about 8 minutes. pour sauce over chops and sprinkle with parsley.
In a Dutch oven cook the dry sausage over medium heat for about 8-10 minutes or until browned; remove the sausage, drain fat leaving about 1 tablespoon in the Dutch oven. Melt the butter in the drippings over medium heat; add in shrimp; cook for about 4-5 minutes or until the shrimp turns pink; set the shrimp aside. Add in onion, red bell pepper, and celery cook for 5 minutes adding in the garlic the last 2 minutes of cooking. Stir in the Cajun seasoning and flour to the veggies; cook over medium heat 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil over medium-high heat, stirring constantly; boil for 1 minute, then reduce heat to low and stir in the whipping cream,. Cook simmering for about 7-8 minutes. Add in the Velveeta cubes, sausage and shrimp, stirring until the cheese melts. Stir in the chopped green onions and Parmesan cheese; mix to combine, season with salt and pepper. Serve over the cooked pasta. Delicious!
Remove about 1/4 of the package of seasoning mix and save for another time. Place the coating mix in the shaker bag and add in the garlic powder, black pepper and seasoned salt; shake the bag to combine. Add in one breast at a time to the bag and shake to coat with the crumb mixture. Place the coated breasts into a greased 11 x 7-inch baking pan (or use a pan large enough to hold the chicken). Set oven to 375 degrees F (set oven rack to lowest position). Bake for 20 minutes. Remove from oven and drizzle about 1/4 to 1/3 cup pasta sauce over each breast then place a slice of mozzarella cheese or about 1/3 cup shredded cheese on top. Return to oven and bake for for about 10-15 minutes or until the chicken is completely cooked.
Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with non-stick cooking spray. In a medium bowl, whisk together the all-purpose flour, the whole wheat flour, cocoa powder, baking soda and salt. In a large bowl, whisk together the banana or applesauce, yogurt, sugar, maple syrup, egg, oil, and vanilla. Whisk until well-blended. Add the flour mixture to the banana or applesauce mixture and stir just until flour is incorporated. Do not over-mix. Fold in the chocolate chips. Fill each muffin cup about 3/4 full. Bake 22 to 23 minutes or until tops of muffins spring back when lightly touched. Cool completely and remove from pan.
In a large pot, cook the ground beef over medium heat for 8 minutes, crumble as you cook; when meat is browned, drain off the fat. Add the remaining ingredients; cook over low heat until the cheese is melted, stirring often. Serve with corn chips, tortilla chips, or toasted bruschetta. Can keep this warmed in a crockpot.
Preheat oven to 450°F. Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper. Roast until potatoes are almost tender, about 30 minutes. Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper. Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare. Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.
In large mixing bowl, combine flour, sugar, baking powder, soda, and salt. Gently stir in yogurt and milk, blending just until all dry ingredients are moistened. Fill lightly greased or paper-lined muffin cups 3/4 full. Bake at 400 for approximately 18 minutes or until nicely browned. Serve warm.
Directions: Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.
Cut the eggs into halves and take out the yolks. Remove the skin and the bones from the fish (if needed) and smash into a paste with the yolks; add a bit of milk (again if needed) and spice to taste with black pepper and lemon juice. Stuff the empty egg white halves with the mixture and serve over salad leaves, parley leaves or finely chopped olives.
In a non stick saucepan, heat oil over medium high heat. Add garlic, onions and green pepper, cook for 3 minutes. Stir in stock, brown rice, lentils, basil and chili powder, bring to boil. Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed. Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.
In a saucepan, add the fist 4 ingredients. Heat on low for 10 minutes making sure that the mixture does not boil. In a mixing bowl place egg yolks, eggs and almond extract. Add mixture mixing slowly and let sit for 10 minutes. Now slowly add the gelatin while stirring. Caramel:. Cook sugar in saute pan at medium heat for 3 minutes or until lightly caramelized. Pour caramel in a 6" round ceramic dish and let sit for 2 minutes. Pour mixture prepared earlier in caramelized dish and place in refrigerator to cool. Before serving, you need to scrape the side of the ceramic with a spatula to loosen the caramel. Turn over into a serving plate.
Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb cut into 1"-2" cubes and brown lightly. Add 2 cups of water, 1 teaspoons Salt and 1 to 1 1/2 tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up. Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 1/2 tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender, but not mushy. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
Mix the spices together in a small container. Heat 2 tablespoons cooking oil in large skillet, Add pork strips and cook over medium heat until browned, about 15 minutes. Stir often. Add water, onions, tomatoes and seasonings. Cover and simmer 30 minutes. Stir occassionally. Add green pepper strips and Clamato. Replace cover and simmer an additional 7-8 minutes. Stir occasionally. Serve with roast potatoes on the side. Sprinkle each serving with crumbled Feta.
Wash potatoes and slice 1/3 inch thick. Place oil, dry Italian seasoning, salt, and pepper in a bowl, toss potatoes until coated. Set aside. Heat an indoor grill such as a George Foreman, or an outdoor gas or charcoal grill. Place potatoes on grill, cook until browned on one side and turn. Once fully cooked and tender, transfer to a baking dish. Top with Parmesan cheese and fresh herbs and serve.
In a large skillet brown the chicken pieces in hot butter for 15 minutes. (Medium heat, unless your stove runs hot, then medium low) Season the chicken with a little salt and pepper. Remove from the skillet, setting the chicken pieces aside. In the same skillet, cook the onion, green pepper, and garlic in the pan drippings till the vegetables are tender (medium to medium low heat). Do not burn the garlic. Add undrained tomatoes, beef broth, sugar, chocolate, chili powder, salt, cinnamon, nutmeg, cloves, and hot pepper sauce. Stir to combine the ingredients and to melt the chocolate. Add the chicken; cover and reduce the heat. Cook about 45 minutes or until the chicken is tender. Transfer the chicken to a heated serving platter. Keep warm. Combine the cold water and the cornstarch. Stir into the sauce. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pour the sauce over the chicken.