HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season the chicken with salt and pepper. Heat the olive oil and butter in a frying pan. Brown the chicken breasts on all sides in the oil and butter. Remove from the pan and keep warm. Add the onion and garlic to the pan and fry gently until beginning to soften. Add the peppers and mushrooms and cook for a few minutes longer. Add the tomatoes to the pan and season generously with additional salt and pepper. Transfer the vegetable mixture to an ovenproof casserole. Place the browned chicken breasts on the bed of vegetables. Deglaze the frying pan with the white wine and pour the deglazing mixture over the chicken. Cover the casserole and cook in a preheated oven at 350 F for 50 minutes. Add the olives to the chicken and vegetables, mix lightly and then pour on the cream. Recover the casserole and return to the oven for 10 minutes. Adust the seasoning and serve the pieces of chicken, surrounded by the vegetables and sauce, with pasta or tiny new potatoes. Garnish with parsley.
Put ribs, salt, pepper, garlic, bay leaf and onion in a large stockpot. Cover with water and bring to a boil. Simmer for about 30 minutes, depending on the amount of ribs. While ribs are cooking, prepare the sauce. Combine all sauce ingredients into saucepan and bring to a boil while stirring until thickened. Taste to adjust tanginess, salt or sugar. Remove ribs from stockpot and put in a deep bowl. Pour sauce over the ribs and, stir to coat them. Marinate for at least 3 hours. (longer is even better) Cover with plastic wrap and refrigerate. When ready to cook, remove ribs from marinade, pour marinade in a saucepan or microwavable bowl and bring to a boil. Bake ribs at 400' for 20 minutes, brushing with marinade occasionally. OR- BBQ for 15 to 20 minutes, brushing with sauce.
For the filling, in a small bowl, mix together cream cheese through artichokes. Cover a dinner plate with some of the dried breadcrumbs and press one side of the chicken only into it. Scoop 1/8 of the filling onto the unbreaded side of the chicken and roll up. If you are using the bacon, wrap a slice of bacon around the chicken and secure the whole thing together with a toothpick (or 2). Spray a very large (or 2 regular) baking dishes with nonstick cooking spray. Place the chicken rolls so they are not touching either each other or the sides of the dish. Bake uncovered at 350 for 40-45 minutes.
FOR THE SPICE BLEND: 3 tablespoons cinnamon. 1 teaspoons each ground cardamom and carraway. 1/4 teaspoons each nutmeg, ginger and cloves. FOR THE DATE PASTE: If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste. ASSEMBLE THE CAKE: In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish. Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F. FOR THE FROSTING: Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth. Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you. Garnish the cake with ground nutmeg. Bon Appetit!
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada.
Cream cheese and butter in a mixer until smooth. Line a terrine with plastic wrap and spread a thin layer of mixture over bottom. Place in freezer until firm. Cover with a thin layer of tomatoes,then cheese, chill again. Spread a thin layer of pesto and then repeat layers until terrine is filled, ending with cheese. Chill until firm, unmold and top with tomato rose, using basil as leaves and chives (or green onions) as stems. Yield is approximate.
Fuego spice mix (recipe# 66927): Combine all ingredients, mixing well. Store in an airtight container for up to 6 months. Agua Negra Marinade (recipe# 66927): combine all ingredients with a whisk. Stores in the refrigerator for 2 days. Carnitas: Trim away excess fat from pork and cut into 3 inch cubes. Dust meat with Fuego spice mix and press to adhere well. Squeeze juice from oranges into an airtight nonreactive container, add peels, garlic,pepper, pepsi and Aqua Negra marinade- mix to combine well. Add seasoned meat and refrigerate overnight. Remove meat from the marinade (reserve marinade) the next day when you are ready to cook. Heat oil/shortening in a large heavy skillet over high heat until fat is smoking; add pork and brown completely on all sides- about 15 minutes. Add reserved marinade and simmer for about 2 hours or until pork is tender and dark brown- add additional Pepsi as needed while cooking to keep meat covered. Remove meat and chop into 3/4 inch pieces.
In a small saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and in a blender pulse together with berries and lemon juice until berries are chopped. Cool sauce. Sauce may be made 2 days ahead and chilled, covered. Makes 2 cups.
Preheat the oven to 190°C (375°F) gas mark 5. Melt the butter in a saucepan over a moderate heat. Add the onion, carrot, thyme and bay leaf. Saute for 2 - 3 minutes before pouring in the red wine and beef stock. Reduce the sauce by two thirds. Strain and adjust the seasonings with sugar and salt and pepper. Meanwhile, heat the oil in a frying pan over a moderate heat. Brown the seasoned beef on all sides. Remove the beef from the saucepan and add the mushrooms and cook for 2 - 3 minutes on both sides. Cook the turnips in boiling salty water until just tender. Drain well and mash with the milk and cream and keep hot. Put the beef into an oven proof dish and pour over the sauce and cook for 15 - 20 minutes (or until your prefence is required), covered. Arrange the mushrooms on a serving plate, top with a little turnip puree then the beef. Pour over the sauce. Garnish with a little thyme.
Slice eggs in half and remove yolks. Mash the eggs and avocado together. Add in the onions, pickle juice, mayonnaise and dressing mix; stir until blended. Spoon this mixture into the egg halves. Sprinkli with chili powder. Cover and chill at least 1 hour. Garnish with a dollop of salsa before serving.
Preheat oven to 425 degrees. Tear 4 lengths of parchment paper or foil, each about 18 inches long. Fold each length across in half and unfold. On 1/2 of each piece of paper place 1/4 of the fish. Top each piece of fish with 1/4 of the scallions. Whisk together the sesame oil, rice vinegar, soy sauce and honey until the honey is dissolved. Drizzle over the fish; sprinkle with sesame seeds. Crimp or fold over the edges to form a sealed packet. Repeat forming 4 packets. Place them on 2 baking sheets. Bake in the center of the oven for about 13 minutes, depending on the thickness of the fish, until the packets are puffed. Remove from the oven and transfer a packet to each plate. Cut the top of the packets and open carefully to avoid the escaping steam and serve the fish in the open packets. Or, if you serve the fish with a side dish that will benefit from the addition of the tasty fish juice, empty the fish and sauce onto your plate!
Grease interior of slow cooker bowl. In a large bowl, mix all of the ingredients. I found that this was easiest with my hands. Form into meatballs, I ended up with about 24. Place in the slow cooker, stacking as necessary. My 3 quart crockpot was about half-filled with meatballs. Cover, turn on LOW and cook. Mine were done in 3 1/2 hrs, possibly earlier, but only a few were brown. The originator cooked hers in a 6 qt crockpot for 4 hrs on High, hers were browner than mine. If you do make these, comments on the cooking time would be very helpful. The first time I made these, I accidentally turned the crockpot on high, and five hours later i had a pot full of round cinders. Be warned! I made a lemony cream sauce and served over rice. These are pale little morsels, so they work best when covered with a sauce. Note; The originator is a celiac, and her recipe has no breadcrumbs. I made half without breadcrumbs, but then added a couple of spoonfuls of breadcrumbs to the rest of the meat mixture. The meatballs with the breadcrumbs kept their shape better. I would suggest using breadcrumbs. Amazingly, these do not turn into a big meatloaf. The ones on the bottom, without breadcrumbs, did tend to lose their shape a bit, but the meatballs all separated from each other easily. Note2: There is no liquid in this recipe, but you will end up with some broth. I used for soup.
Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water. Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily. Drain artichokes upside-down on paper towels. Preheat oven to 375 F. In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper. Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil. Place in an 8 x 8 x 2-inch baking dish. In a measuring cup combine water and bouillon; pour into bottom of baking dish. Bake artichokes for 20 minutes or until heated through. In a small saucepan over low heat melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn. Remove from heat; add lemon juice. Place artichokes on individual serving plates. Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.
Preheat oven to 350. In large skillet, heat oil over med-high. Cook bacon, stirring til almost crisp, about 4 minute Add onion and bell pepper; season with salt and pepper and cook til veggies are soft, about 3 minute Add garlic and cook 1 minute. Transfer to large bowl, add evaporated milk and let cool. Add turkey, 1/2 t salt, 1/4 t pepper and 2 T chili sauce or ketchup and stir well to combine. Transfer to 5x9 loaf pan and smooth top. Spread remaining chili sauce over top. Bake til cooked through, about 1 hour and 10 minute (Thermometer should read 165). Let cool in pan 20 minute.
Mix the peanut butter, butter and icing sugar well and form into balls. Chill well or freeze. Dip peanut batter balls in melted chocolate and set on waxed paper.
Place ground turkey in large skillet. Sprinkle with onion soup mix. Brown meat well. Add the beans, chili powder, and crushed tomatoes. Simmer covered 30 to 40 minutes.
Put all the ingredients into the crock pot and set on low for 8-10 hours . The soup and juice make a great base for a gravy with the addition of some flour (adding a juice to a quarter cup of flour until the correct consistency is reached).
Place flour in large bowl, add salt, sugar and yeast. In another bowl measure hot water, add marg. Stir tog till marg is melted. Add liquid ingred's to dry ingred's then add beaten egg. Mix until moistened. Using hands, mix dough in bowl. Continue kneading for 5 minutes. Shape dough into a ball, place in a greased bowl. Cover with a damp cloth and then a clean, dry cloth and put in a warm place until it doubles in size, approximately 1 hours. After it has doubled in size: Roll dough out into a 10" by 15" rectangle. Place ham down middle of dough overlapping them slightly. Sprinkle 3/4 of the cheese over all of the dough. Roll like a jellyroll. Cut into 1" slices, place in a greased cake pan, cut side down. Sprinkle remaining cheese on top of buns. Put in a warm spot till double in size. Bake for approximately 15-20 mins at 375 degrees F. Tip pan over and let buns fall onto a plate.
In large bowl, combine first four ingredients well. Stir in corn muffin mix. Pour into 9x13-inch pan. Drizzle melted margarine over top and sprinkle with sugar. Bake in preheated 350°F oven for 55-60 minutes.
Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. Pour 4/5 of the chocolate mixture into the pan over the pressed oats, reserving about 1/4 cup for drizzling. Top with the remaining oats and drizzle with the remaining 1/4 cup chocolate mixture. Refrigerate for 4 hours, or until set.
Melt butter in a medium saucepan and combine with oil. Add the ginger and garlic and saute for 1-2 minutes. Stir or whisk in the flour and cook for 3-4 minutes. Slowly add the milk, still whisking. Cook over lowest heat for 5 minutes. Add the orange juice, zest, and pepper to taste. Cook for another 10 minutes, stirring occasionally.
To toast the peppercorns and cumin seeds, heat a small nonstick skillet over medium heat for 1 minute. Place whole spices in the skillet and stir until very fragrant and the color of the cumin begins to deepen (be careful not to overcook or burn). Remove from heat and cool. Use a mortar and pestle or coffee grinder to grind into powder. Mix all ingredients together; store in covered container.
Preheat oven to 350 degrees. Sprinkle flour on a flat surface. Roll the dough into a rectangle. Evenly spread cheese, salami, then spinach. Gently roll, tucking in the sides pressing down as you roll to release some of the air from the spinache. Dip fingers into water and rub on the edges to seal. Baste with the beaten egg. Bake for approximately 30-40 minutes or until top is golden brown.
Melt the butter in a frying pan. Brown the garlic in the butter. Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it. When chicken is fully cooked add brown sugar on top of each breast, or just sprinkle over if using smaller pieces. Allow the brown sugar to melt into the chicken (about 5 minutes). Serve with your favorite carb, and veggie or salad.
Preheat oven to 350°F. In mixer cream butter until fluffy. Add the sugars and cream together until light and fluffy. Add the egg and vanilla and mix well. In another bowl, stir together the oats, flour, salt and baking soda. With mixer on low begin adding the oat mixture to the butter mixture. Mix only to combine. Add raisins and again mix only to combine. Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies. MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING. Bake until browned and crispy around the edges about 8-10 minutes. Let cool on wire racks and store in airtight container.
Peel oranges and remove as much pith as possible. Cut into slices. Place sliced oranges in a medium bowl. Add sugar, tequila and triple sec. Toss gently. Cover with plastic wrap and refrigerate 4-6 hours, stirring occasionally to distribute juices. Serve cold.
Cook bacon in a skillet until crisp. Transfer with tongs to paper towels to drain. Pour fat from skillet into a measuring cup and reserve. Coarsely crumble bacon. Pour vinegar into a large bowl. Put potatoes in a 5-quart pot, covered with cold water by 2 inches. And simmer, uncovered until tender, 20 minutes. Drain potatoes in a colander. Rinse slightly with cold water. When potatoes are cool, quarter them. Add them to bowl as cut, tossing to coat. Add 1 tablespoon reserved bacon fat and remaining ingredients. Toss and combine well.
Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use toothpicks to spear andouille.
Preheat the oven to 350°F. FOR THE CARAMEL: Heat 1 1/2 cup of the sugar and 1/2 cup of the water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan. Turn off the heat, add 1/2 cup water and 1/2 teaspoons of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F. (thread stage) on a candy thermometer. Set aside. FOR THE PRALINE: Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces. Lower the oven to 250°F Line 2 sheet pans with parchment paper. FOR THE MERINGUES: Beat the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on parchment paper and bake for 20 minutes, or until a cake tester comes out clean. FOR THE CREME ANGLAISE: Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180F or the eggs will scramble! Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill. FOR SERVING: Pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve. To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving.
Preheat oven to 400 degrees. Place panko in a pan on medium heat and toast until golden brown. Place toasted panko in a shallow bowl and mix in taco seasoning. Set aside. Beat egg and set aside. Combine cream cheese, cheddar cheese, minced jalapeno, bacon crumbles and scallion in a bowl. Slice each chicken breast lengthwise turning each breast into 2 pieces. Lightly pound each piece out until approximately 1/4 inch thick. Salt and pepper each chicken piece. Divide and spread cheese mixture down the center of each chicken piece. Roll into a roulade and secure top and both ends with toothpicks. Brush each piece with egg mixture and coat in panko, being sure to cover all sides. Place baking rack over a foil lined cookie sheet. Place each chicken roulade on the rack toothpick side up. Bake on 400 for 20-25 minutes or until done.
In a large bowl, combine the first 7 ingredients; mix to combine. In a small bowl, combine the mayo, relish, salad dressing, salt and pepper; add to the rice mixture; stir to combine well. Chill in the fridge for 3 or more hours before serving.
In a medium sized bowl combine oats, flours, baking soda, baking powder and salt. Set aside. In a second bowl beat together water, splenda, brown sugar, soy pudding, flax seeds and vanilla using a wire whisk. Fold in half of the flour mixture to moisten, then fold in second half. Just before mixture is completely combined, fold in coconut, chocolate chips and pecans. Mixture will be quite runny, but should be managable using a tbs and your fingers. If its too wet, add a few more oats or more flour. For each cookie drop 1 heaping tbs of dough onto a paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers. Bake in the preheated oven at 350°F/180°C for 14-16 minutes until edges start to brown. Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.
Combine the pancake mix and milk together and stir well. Dip the strawberries in the batter and deep fry until golden brown. (Oil should be about 375 degrees). Drain on paper towels and roll in powdered sugar.
Heat oven to 325°F. Mix together the peanut butter sugar & egg, mix well. Spread in a small baking pan, sprinkle with chocolate chunks. Bake for 20 minutes Cut into 8 bars.
Place cranberry juice in a medium saucepan and bring to the boil over high heat. Cook, uncovered, for 10 minutes or until reduced by two-thirds. Remove from heat and set aside for 30 minutes to cool. Combine the cranberry juice, Cointreau and lime juice in a small jug. Place a sugar cube in each serving glass. Pour the cranberry mixture over the sugar. Top with Champagne or sparkling wine and serve immediately.
Cream shortening, add sugar gradually and cream well. Add eggs, one at a time, beat well after each addition. Sift flour, baking powder, soda, and salt together. Add to creamed mixture alternately with buttermilk. Fold in vanilla, walnuts, and dates and grated orange peel. Pour into well-greased spring-form or angel food pan. Bake one hour at 375. Allow cake to cool in pan 10 minutes. Pour (spoon) sauce over cake and let stand for several hours or overnight. To make sauce: Squeeze juice and pulp of 3 oranges. Add sugar. Bring to boil and simmer until pulp becomes transparent. Pour warm syrup over cake 10 minutes after it comes out of oven.
heat 2 tsp of the oil in a pan and soften the onions for 5 minutes Add the garlic and spices and cook for a few more minutes. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced. Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs. Heat the rest of the oil in a non-stick pand and fry the meatballs until golden (in batches if you need to). Stir into the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pita bread and salad.
In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender. Add stock, cilantro and chicken and cook several minutes more. In a saucepan, melt butter and add flour. Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux. Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition. Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more. Blend in the cream and hot sauce, remove from heat, and serve.
Preheat oven to 400 In a large bowl, stir together rice, soup, and broth. Blend in the onion, mushrooms,parsley, oregano, butter, salt and pepper. Transfer to a 2 quart baking dish, and cover with a lid or foil. Bake 35- 40 minutes.