HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring frequently, until browned. Add onion, bell pepper, garlic and jalapeno chiles; cook 2 minutes, stirring frequently. Stir in tomatoes, water, cocoa, chili powder, salt and cinnamon. Heat to boiling. Reduce heat to low; simmer uncovered 15 to 20 minutes or until chicken is no longer pink in center and chili is desired consistency. Sprinkle individual servings with pepitas. Serve with corn tortillas.
Trim chicken of excess skin and fat. Place chicken in a slow cooker. Pour in cold water to cover by 1 inch and add carrots, onion, celery, and bay leaf. Cover and cook 3-4 hours on high or 6-7 hours on low, or until chicken is falling off the bones. Remove chicken from the slow cooker and set aside to cool. When chicken is cool enough to handle, remove the meat and shred into large pieces. Strain broth into a large saucepan. Bring to a boil, reduce heat to medium-high, and cook until reduced to 6 cups, about 10 minutes. In a large saucepan over medium-high heat, melt the butter. Add flour and whisk until smooth. Pour in the reduced broth, raise the heat to high, and bring to a boil. Cook, whisking constantly, until smooth and thickened, 8-10 minutes. Add chicken and season with salt and pepper. Transfer to slow cooker and set temperature to high. For Dumplings: In a bowl, stir together flour, baking powder, and 1/2 teaspoon salt. Add butter and work into the dry ingredients with fingers or pastry cutter until the texture of small peas. Gently stir in the milk and egg to form a sticky batter. Drop heaping spoonfuls of dough into simmering sauce and chicken, reduce heat to low, cover, and cook until dumplings are fluffy, about 30 minutes. You may also cook in a large Dutch oven. Cook chicken 2 hours; follow other directions but cook only 15 minutes after adding dumplings.
Pre-heat oven to 350 degrees. Combine the initial 2 tablespoons of butter and next three ingredients; mix with fork until crumbly. Set aside. Cream the 1/2 cup butter and 1 cup sugar in bowl until light and fluffy (about 8-10 minutes). In separate bowl blend eggs with bananas sour cream and 2 teaspoons of vanilla. Gradually add this mixture to creamed butter and sugar and mix well. In a separate bowl, mix together flour, baking powder, baking soda and salt. Stir into banana mixture until just blended. Sprinkle half of the pecan mixture over bottom of greased loaf pan. Add batter; sprinkle remaining pecan mixture over top. Bake at 350 degrees for 50 minutes. Remove to wire rack to cool.
Mix hamburger, ground pork, salt, pepper, mustard, onion, egg, sour cream, tomato juice, 1 cup breadcrumbs, and horseradish if using, well. Sprinkle 1/8 cup breadcrumbs on top. Bake 45 minutes at 375 degrees Fahrenheit or until done.
In a large soup pot on medium-high heat, saute the onion in the olive oil until translucent and starting to caramelize, about 8-10 minutes. Add the carrot and chili powder and continue to cook, stirring frequently, about 3 minutes. Add garlic and stir for 1-2 minutes more or until carrots are tender. Stir in the mustard, water, tomatoes, beans, vinegar, molasses and soy sauce. Bring to a boil then lower heat and simmer for about 15 minutes. Add salt and pepper to taste.
Place the chicken in 2 quart saucepan and add enough water to barely cover. Bring to boil and then turn down the heat to simmer. Cover and simmer for 1/2 hour. Allow the chicken to cool in the liquid. Take the chicken from the pot, reserving the liquid, and remove the skin and bones. Cut the meat in 1/2-inch cubes, cover and set aside (you can do this the day before if you wish). Place the bones in the cooking liquid and add the dry herbs. Cover and simmer for 1 hour. This will provide you with the cooking broth. Heat a frying pan and add a bit of butter or oil. Saute the onion, celery and carrots until they just being to brown. In saucepan add browned vegetables, parsley and 2 cups of chicken stock. Prepare the roux and bring the vegetables and stock to a simmer. Thicken with the roux. Blend the sauce with the chicken meat, sauteed mushrooms and peas. Season with salt and pepper and place in a deep 2 quart baking dish. Top the mixture with the hard boiled egg slices. Prepare your favorite Biscuit Dough and roll out enough to make a lid for the casserole pan- approximately 1/4" think, unbaked. Bake in pre-heated 425° oven approximately 20 minutes, or until the top is high and lightly browned. *I like to use recipe#109276 for the topper. They do not rise too much and it's perfect amount for a 2 quart casserole dish.
Rinse the beans. In a Dutch oven, combine the beans and enough water to cover. Bring to a boil, reduce the heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. (Or you could just soak the beans over night.). Drain. Add 6 cups fresh water and the ham hocks. Bring to a boil and reduce heat. Cover and simmer for 1 hour. Remove the ham hocks. When cool enough to handle, cut off the meat and chop. Discard the bones. Return the meat to the bean mixture. Add the undrained tomatoes, celery, onion, garlic, bay leaves and red pepper, then add the sliced sausage and chicken thighs. Bring to a boil. Reduce the heat, cover and simmer about 1 hour or until the chicken and beans are tender. Remove the chicken thighs and cool slightly. Remove the meat from the bones and chop. Discard the bones and return the meat to the soup. Add the parsley and remove the bay leaves.
Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat, onion, and scallions to the marinade. Toss gently, with hands, to mix everything well. Marinate for 30 minutes to an hour in the fridge. Heat a skillet over medium high heat. Add the meat along with any remaining marinade. (Do this in two batches as to avoid crowding the skillet.). Cook the meat for about a minute. Then, add the optional vegetables and a desired amount of the extra sauce. Stir-fry for an additional 2 - 3 minutes until the meat and vegetables are cooked. Serve over rice.
Preheat oven to 400f/Mark 6. Heat oil in a large frying pan and fry bacon and sausages for 5 minutes, until browne. Add onion, garlic, sage, and mushrooms, and saute for further 5 minutes. Add wine to pan and boil for 3 minutes. Add tomato puree, stock and Worcestershire sauce, and simmer for 15 minutes. Boil potatoes for about 15 minutes until soft, drain and mash with butter, cheese and seasoning until smooth and creamy. Transfer sausage mixture to large ovenproof dish and spoon or pipe mashed potato around edge. Bake in oven for 20 minutes until potato is golden brown. Serve with seasonal vegetables.
In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well. Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well. Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil. Serve.
Pour in the lemon juice or white vinegar in a glass-measuring cup. Add enough milk to make 1 cup total liquid. Stir well to combine and let stand for 10 minutes so the mixture begins to curdle. Proceed with your recipe.
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain well, rinse under cold water until cool, and drain again. Meanwhile, in a large bowl, whisk together the vinegar, oil, garlic, and a pinch each of salt and pepper. Add the pasta, olives with pimentos, and parsley and toss until well-mixed. Season to taste with salt and pepper. Top with the goat cheese.
Brown ground beef in a frying pan. Add sauce and tomato paste. In a bowl mix cottage cheese with egg, Parmesan cheese, and parsley. Cover the bottom of a 9x13 inch pan with a little of the sauce. Layer the uncooked noodles, then cottage cheese mixture, then meat sauce, then slices of mozzarella. Do one more layer in the same order. Sprinkle top with Parmesan cheese. Cover with foil and bake at 350°F for 45 minutes to an hour to make sure noodles are done.
Place butter and chocolate in medium bowl or glass measure; cover, melt in microwave oven 2 to 3 minutes until chocolate is melted. Mix well. Beat sugar gradually into eggs until fluffy. Beat in chocolate mixture. Mix and sift dry ingredients, add to chocolate egg mixture, beat well. Stir well drained cherries and vanilla into batter. Mix well. Divide batter evenly between 2 well sprayed 9 inch layer cake pans. Cover with wax paper. Cook 1 layer in 350F preheated oven 9 to 10 minutes, turning dish a quarter turn every 2 minutes. Let stand 10 minutes before turning out. Repeat with second layer. When cold, decorate each layer with whipped cream; cut in wedges to serve.
Preheat oven to 275 degrees F. Coarsely chop fruit, orange and lemon peel, ginger, and walnuts, then soak overnight in Southern Comfort. In a very large bowl (a very big KitchenAid mixer works well) beat together the butter, brown sugar, and golden syrup, then beat in the eggs one at a time. Add in flour, spices, and fruit-nut mixture. Put in a greased 10-inch square pan or put in greased mini loaf pans; do not fill pans more than 2/3 full. If using one pan, set it in a water bath to bake, but a water bath is not necessary for mini-loaves; bake at 275 degrees F for 3-4 hours (1-2 hours for mini loaves). Cakes are done when a toothpick inserted comes out clean and dry. Optional: soak finished fruitcake (s), wrapped in cheesecloth, in additional Southern Comfort. Optional (preferred): let loaves"cure" for about 30 days in an airtight container in a cool place. Makes about 25-30 mini loaves or 3 to 4 full sized loaves.
Spray skillet with cooking spray and heat. Add chicken breast cubes and cook until no longer pink. Stir in salsa, mexi-corn, black beans and leftover rice. Sprinkle with cheese and cook until melted.
In a small bowl add all spices and blend together. Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes. Put the meat to the side and begin chopping up all of your taco ingredients: onions, bell peppers, tomatos, avocado and anything else you want to add. Cook your taco shells after your taco condimients are ready and set aside in a 250 degree oven to keep warm. Be sure before putting the meat on the grille that you get your cast iron grille good and hot. Place meat on grille and cook for 3-4 minutes turning diagonally and cooking for another 3-4 minutes before turning over and cooking on the other side. This will give you great criss-cross grille marks. Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.
In a blender or food processor fitted with the metal blade, combine the vinegar, lime juice, garlic, chipotle chilies, honey and salt; process until thoroughly combined and smooth. With the machine running, gradually add the olive oil in a thin, steady stream to form an emulsion. Add the cilantro and pulse or process to combine.
Spray a heavy pan with cooking spray. Cook the onion, garlic, and pepper for about 3 minutes or until starting to get soft. Add the tomatoes and pepper. Cook and stir for 5 minutes. Add the beans, cover, and simmer for 20 minutes. Serve with rice.
Line a baking sheet with paper towels. In a 12- or 14-inch heavy skillet bring water to boiling, add carrots. Return to boiling; reduce heat. Cover and simmer about 10 to 12 minutes or until carrots are just tender and drain. (I prefer to use my Cuisinart Turbo Convection Steamer ). Carefully turn out onto prepared baking sheet. (When green tops are left on carrots during cooking, they become very fragile. As the carrots cook, some of the tops may come off.). Pat dry with additional paper towels. To glaze carrots, in the same heavy skillet combine margarine, honey, ginger, and salt. Stir constantly over medium heat until margarine is melted. Carefully add carrots. Toss gently for 2 to 3 minutes or until carrots are thoroughly coated with glaze and heated through completely. To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from pan.
Mix all ingredients (except chocolate) in a bowl (with hands like meat loaf). Note: The more you mix it with your hands,the less messy it gets & comes off your hands easier. Dump it in a 13x9-inch pan. Pound it, pat it (spank) firmly in pan. Melt chocolate in a double boiler. Pour melted chocolate over mixture in 13x9-inch pan. Bang pan flat on counter (it'll smooth out the chocolate). Refrigerate approximately 40 minutes or until it starts to harden. Then cut into approximately 8 rows & then across. I cut this into bite size pieces. (I use a pizza cutter. It really works well). Put back in refrigerator for a few hours or overnight. Best if kept refrigerated.
Pastry: Combine flour, butter and salt in the bowl of a food processor fitted with a metal blade. Pulse until mixture resembles coarse crumbs. (I don't have a food processor, so I combined it as I would for scones, grated frozen butter into the flour and salt, and used a pastry cutter tool until it looked like crumbs). Beat egg with lemon juice, adding enough ice water to measure 1/3 cup; add to flour mixture and process (mix with a fork),until mixture begins to clump; form into a disk and chill. Preheat oven to 375f degrees. Roll pastry between two sheets of parchment paper, lightly floured, to about 1/4 inch thick. Remove top piece of parchment and slide the pastry onto a large baking sheet or pie plate. Filling: Measure 1 tablespoon of cream and reserve. Stir mashed potatoes with salmon, cheese, remaining cream, onion, egg, lemon juice, dill, garlic, salt and pepper until well combined. Spoon salmon mixture into the centre of the prepared pastry round. Fold in the edges of the pastry, leaving the centre of the filling exposed; brush the crust with the reserved cream; bake for 50 minutes or until pastry is golden.
Preheat oven to 350°F Place all purpose flour in shallow bowl. Sprinkle both sides of veal shank pieces with salt and pepper. Dredge each veal piece in flour, shaking off excess. Heat 1/4 cup olive oil in heavy large ovenproof pot over medium-high heat. Add veal pieces to pot, arranging in single layer, and sauteuntil brown, about 6 minutes per side. Using tongs, transfer veal pieces to plate. Add remaining 2 tablespoons olive oil to pot. Add onion, carrot, celery, thyme sprigs, rosemary sprig and bay leaf and sauteuntil vegetables brown, about 12 minutes. Season vegetables to taste with salt and pepper. Place veal atop cooked vegetables in pot and pour chicken stock over. Bring to simmer; cover and place in oven. Cook until veal is very tender, about 1 hour 10 minutes. Discard bay leaf. Transfer 1 veal piece to each of 6 plates. Spoon excess fat off sauce, if desired. Spoon sauce and vegetables over veal and serve immediately.
Cook chicken breast, set aside. Add margarine, garlic, onion, and bacon to a hot frypan. Fry until bacon is cooked. Add mushrooms, fry for about 2 minutes until partially cooked. Add tin of soup and cream, stir and reduce heat. Add cooked chicken and asparagus (hint: if someone doesn't like asparagus, try mashing it up -- they won't even know it's there :) ). Simmer for about 10 minutes. Serve with rice.
Melt butter in a large heavy skillet over medium heat. Add pecans and sugar; stir to combine. Cook over medium heat, stirring constantly until sugar melts around pecans and is caramel-colored. Remove pecans with a slotted spoon and spread in a single layer on a sheet of lightly greased aluminum foil. Cool completely and break up pieces as needed. Remove and discard stems from spinach. Wash spinach and pat dry with paper towels. Tear into bite-size pieces. Combine spinach, celery and strawberries in a large bowl. Pour 1 cup dressing over salad mixture; toss gently. Add reserved candied pecans; toss gently. Serve immediately with remaining dressing. Dressing: Combine first 5 ingredients in container of electric blender; cover and process until smooth. With blender running, gradually add oil in a slow, steady stream through opening in lid. Process until thick and smooth. Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and chill.
Preheat the oven to 350 degrees F. With a serrated knife, score the bread lengthwise and then crosswise several times making a crosshatch pattern of little squares of bread but keeping the bottom intact and maintaining the shape of the bread. Using a small rubber spatula, spread the pesto in between the crevices of the bread. Next, wedge the mozzarella slices into the crevices and fill in with the shredded asiago, tucking the cheese into the center of the bread. Transfer the loaf to a sheet pan lined with foil. Combine the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper. Bake until the cheeses are melted and bubbly, about 15 minutes. Serve warm.
Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray. Place 1/4 cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa. Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes. Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine. Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed. Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier. Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours. Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface. Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky. If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping. To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.
Heat oil in large pot over high heat. Brown beef stew meat mixing in cut up onions and celery. Add water, soy sauce and beaded molasses. Simmer for 3 hours. Add bean sprouts and water chestnuts. Mix cornstarch and water and add to chop suey, heat until thickens. Serve over rice.
In a large saucepot, place chickens, 1 onion, pepper and 1 tablespoon salt; cover with water and over high heat, heat to boiling; reduce heat to low, cover and simmer chickens at least 30 minutes or until fork tender, remove chickens to a large bowl. Strain chicken broth, reserving 3 1/2 cups; store the remaining broth to use another day. When chickens are cool, remove meat in large pieces and discard bones and skin; cut chicken into large chunks and set aside. Prepare spaghetti as package directs, drain in a colander and spread it out evenly into a greased 13" by 9" baking dish. Chop the remaining onion. In a 4-quart saucepan over medium heat, in 2 tablespoons hot butter, cook onion, mushrooms and lemon juice for 5 minutes and remove to a medium bowl. In same saucepan, melt remaining butter; when hot, stir in flour, 1 1/2 teaspoons salt, nutmeg and 1/2 teaspoon paprika until mixture is smooth. Gradually stir in sherry and reserved chicken broth and cook, stirring, until liquid is thickened (don't worry if there are some lumps, it won't be noticed). Add half-and-half, chicken chunks and mushroom mixture and over low heat, cook, stirring, just until mixture is heated through. Spoon chicken mixture over spaghetti in baking dish. Sprinkle with grated Parmesan cheese and sprinkle with a little paprika for color. Bake in a 350° oven for 30 minutes or until spaghetti and chicken mixture are thoroughly heated and surface is golden and bubbly. If making ahead (which is a good idea because this is excellent to serve to company), make it up till the cheese and paprika step, then cover and refrigerate for up to 24 hours; take it out of the fridge and let it sit for about 30 minutes or so before baking (you may need to increase the baking time about 15-20 minutes).
For this recipe, use the tiniest new potatoes you can find; I used fresh baby potatoes from a farmers' market that were about the size of marbles. My potatoes were leftovers, so they were already boiled, but feel free to cook potatoes if needed; it will take longer to make this recipe though. In a mixing bowl, place the potatoes, onions, bacon and chives; lightly toss together. In a small bowl, stir together the sour cream, mayo and pesto; feel free to add more pesto if you wish. Add pesto mixture to potatoes and combine; taste. It will need salt and pepper. Chill for at least one hour before serving to let the flavours blend; taste before serving as it may need more salt. If desired, sprinkle parmesan over top of salad before serving; it's not necessary but it adds another flavour element to the salad that I felt went well. This recipe would easily double, if not triple.
Soak 12-inch bamboo skewers in water for at least 30 minutes. Prepare a plastic freezer bag or bags for each type of kebab being prepared. Beef and lamb should marinate about 4 hours. Chicken and shrimp marinates about 2 hours; swordfish 20 minutes. Add marinade and seal while removing as much air as possible. Thread each skewer with one kind of vegetable or meat, facing the same way, for even cooking. Can be refrigerated for up to one day at this point. Bring to room temperature before grilling. Marinade used for the veggies can be reused or add a little oil to make a salad dressing! Meat marinades must be discarded. Prepare a medium hot grill for direct heat cooking. Wipe kebab with paper towel, then spray food with cooking spray to prevent sticking. Cook chicken, beef, and lamb 10 - 12 minutes; vegetables 8 to 10 minutes; swordfish 6 - 8 minutes; shrimp 4 - 5 minutes, turning frequently. Remove from skewers and serve. If serving several different kebabs, arrange in rows on platter.