HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash garlic into a paste (salt helps to add a little traction to the garlic and makes it easier to mash) mix well into yogurt then add remaining ingredients. Chill for at least 3 hours before serving with chicken.
Heat oil in a large non-stick skillet over medium heat. Brown chicken breasts 3 minutes on each side. Remove and keep warm. Add tomatoes, raisins, lemon juice, brown sugar, ginger, cinnamon, and pepper to skillet. Bring to a boil, reduce heat, and simmer 3-5 minutes, or until slightly reduced. Add chicken breasts back to skillet. Cover and simmer 10-15 minutes, until chicken is cooked through.
In a mixing bowl combine flour, sugar, baking powder, and salt. In another mixing bowl stir together milk and egg yolks until well combined. Add to flour mixture. Stir until smooth. In a small bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat. Place an aebleskiver pan over medium heat; lightly brush each cup with oil. When the oil sizzles, use about 2 tablespoons of the batter to fill each cup 2/3 full. Cook for 1 to 2 minutes. As a thin shell forms, use a fork or wooden toothpick to gently invert the cooked portion and allow the uncooked portion to flow into the cup. Invert each aebleskiver and cook until all shells are set and all sides are sealed. Continue rotating and cooking until they are evenly golden brown and a wooden toothpick inserted in their centers comes out clean. If you choose to add jam to the center just add a small amount of jam to the middle of batter right after you put the batter in the pan. Use toothpick or spoon to push batter over top of jam. If you choose to add a filling make sure not to fill the cups to full of batter(1/2 - 2/3 full). Then continue to cook and flip as the directions say. Note: If you are having sticking uses with the pan you may need to crank up to heat, add more oil, or both. Use a fork or wooden toothpick to transfer each aebleskiver to a plate. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with jam, jelly, honey, syrup, or applesauce and sprinkle with powdered sugar. Makes 30 aebleskiver.
Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer. Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant. Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot. Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half. Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.
Add all ingredients into the container of an electric blender. Start mixing on low speed and gradually increase speed until the mixture is blended and smooth. Pour mixture into a wine goblet and enjoy.
Preheat oven 400°F. In bowl, cream butter and shortening. Add cloves, ginger, cinnamon, allspice, and orange peel. Mix well. Beat in eggs, sugar, and almonds. In another bowl, sift together flour, baking soda, salt, and baking powder. Add to butter mixture alternately with the brandy and wine. Chill dough for about 30 minutes to an hour, or until firm enough to roll. Turn chilled dough out on a floured board and roll until the dough is very thin. Using pastry cutters, cut the dough into desired shapes. Bake on greased cookie sheets for 10-15 minutes, or until nicely browned.
In an ungreased skillet over medium heat, dry roast the unpeeled garlic cloves for about 15 minutes; turn them frequently until softened (they'll develop dark spots but should not burn). Alternatively, use oven roasted garlic leftover from another meal. Remove cloves from the skillet and allow to cool. When cool, peel off the skins from the roasted garlic and place garlic into a bowl. In a large pot, bring about 6 cups of salted water to the boil and boil the soybeans for about 5 minutes, until tender but still bright green. Reserve 1 cup of the cooking water in a small bowl before draining the soybeans. Allow the soybeans to cool to room temp. In a blender, combine to cooled soybeans with the garlic, salt and spices and pulse the blender to combine Add 1/2 to 3/4 cup of the reserved cooking water until a smooth puree forms. Add the oil, lime juice and cilantro. Pulse to combine. Spoon into a serving dish and garnish with cilantro sprigs. Serve at room temperature with cut veggies and pita wedges or chips for dipping.
Mix everything together in a medium sized bowl. Refrigerate for at least two hours. Serve when ready.
Heat a large pot over medium-high heat. Add the olive oil, onion, celery, carrots, and garlic. Saute for 7 minutes, stirring frequently. Add diced tomatoes, crushed tomatoes, stock, tomato juice, chickpeas, kidney beans, and bay leaves. Bring to a boil, reduce heat, and simmer for 30 minutes. Add zucchini, squash, and rice. Return to a boil, reduce heat and simmer an additional 15 minutes. Add the peas, basil, balsamic vinegar, salt and pepper and cook until thoroughly heated. Remove the bay leaves before serving.
Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do). Squeeze about 1/4 of a lemon over each side of the chicken breast. Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast. Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color). Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand. Spray red onion and red pepper with olive oil spray Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill). When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit). The chicken should take around 10 minutes, depending on how thick it is. Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook. Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown. Spread the goat cheese on the warm bun. Spread the dijon on the other side of the bun Slice your grilled red pepper and onion into strips. Top the bun with red pepper, onion, chicken breast, and shredded lettuce. Enjoy! *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.
You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl. If doing the night before, cover and leave on the counter. You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using. If doing this the night before, cover and store in the fridge. When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge) into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy. Lightly grease a frying pan with a lid, like an electric frying pan. Pour the batter on to the hot surface-- about a quarter of a cup for each pancake. Cover and cook until the surface loses its wet look and bubbles have formed. Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned. Keep warm in a low oven until all pancakes are cooked. Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house. Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.
In a large bowl, use a whisk to combine the yeast, sugar, salt and 1 cup of the flour. Add warm milk, 2 eggs, 4 tbsp olive oil, honey, and vanilla. Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add remaining flour, 1/2 cup at a time, switching to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until too stiff to stir. Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time - just enough to prevent it from sticking to the surface. The dough is done when it's smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on. Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours. Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface. Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching. Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don't want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under. Preheat oven to 350 °F and place the braided dough on a baking sheet. Cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes. Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. Transfer to a baking rack to cool. Allow to cool before slicing.
In mixing bowl, beat eggs. Melt the butter and add it to the eggs along with the sugar. Mix well. Add lemon juice and coconut to this mixture. Pour into unbaked pie crust and bake at 400 degrees for 35-45 minutes or until knife inserted in center comes out clean. Pie tends to get too dark before it's done so I usually cover the edges with foil when it starts to get too brown. Let cool and serve.
Cook the lentils in boiling water for 35 minutes. Strain the lentils and crush with a fork. Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper. In a bowl, cream the crushed cooked lentils, butter, and brown sugar together and then add the egg and blend. Add the flour, baking soda, and vanilla. Stir in the oats, slivered almonds, pumpkin seeds, and chocolate chips and mix well. Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 13 to 18 minutes and allow to cool on a baking rack.
Make bechamel: Heat butter in a 2-qt heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper. Make mushroom tomato sauce: Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid. Cook onion in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until softened, 4-5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 TBS basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining TBS basil. Assemble and bake lasagne: Cook lasagne noodles in a 6-8 quart heavy pot of boiling salted water 8 minutes (Noodles will not be cooked through), then drain and transfer to a bowl of cold water. Put oven rack in middle position and preheat oven to 425°F. Spread 1 cup bechamel on bottom of a buttered 13 x 9" baking pan, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over bechamel in baking pan. Spread pasta in pan evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining bechamel on top and sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until lasagne is bubbling and top is browned, 30-35 minutes. Let stand at room temperature at least 15 minutes before cutting. Note: *You can prepare bechamel and mushroom tomato sauces up to 2 days ahead of time. Cool uncovered and then chill separately, covered. Bring sauces to room temperature before using. *You can assemble lasagne 1 day ahead and chill, covered. Bring to room temperature before baking.
Boil green beans until crisp tender and drain. Add oil,lemon juice, garlic, salt and pepper and toss to coat. Place in ungreased 2 qt baking dish. Mix crumbs, cheese and butter together and sprinkle over bean mixture. Bake uncovered at 350 degrees for 20 minutes or until golden brown.
Remove sausage from casing and pinch into dime-sized pieces. Spread sauce over crust; sprinkle with 1 cup cheese. Add Italian Sausage pieces and green pepper. Top with the remaining cheese. Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted.
Preheat oven to 375. Butter and sugar 6 ramekins. Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts. Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes. Place mixture in the freezer for 10 minutes to allow it to set. Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator. Place flour in a double boiler and slowly whisk in the milk. Add salt. Whisk mixture over heat until thick, about 5 minutes. Add yolk and continue to mix constantly until it is about the consistency of mayonnaise. Remove from heat and add chocolate, allowing it to melt. Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks. Gradually add remaining sugar and whip until hard peaks are formed. Fold egg whites into warm chocolate mixture. Place ball of chocolate filling in each ramekin. Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.). Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated). Serve immediately.
Boil cabbage long enough that leaves separate without tearing. Select 10 to 12 of the largest leaves and trim off midribs so leaves become easy to roll. Soak bread in water and squeeze out. Combine with meat and mix thouroughly. Cook onion in butter until golden. Add with egg and salt and pepper to meat mixture. Divide into as many portions as there are cabbage leaves and spread evenly on leaves. Roll firmly, tucking edges so stuffing will not escape and secure with cotton thread, if desired. If there are not enough large leaves, use 2 small leaves. Slice some of the remaining cabbage and place in the bottom of a large pot. Arrange cabbage rolls tightly on top and add broth. Bring to a boil, cover and simmer over low heat for about 30 minutes. Arrange on hot platter, pour sauce over top and serve with hot boiled potatoes. Sauce: Make a roux with the flour and butter. Add tomato paste and broth from the stuffed cabbage and stir until smooth and bubbly. Add salt, pepper, sugar and paprika to taste and simmer for about 5 minutes.
Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes. Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside. Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat. In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss. Whisk the dressing and add to the salad and toss more and serve immedietly.
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add wine and boil until almost dry. Stir in thyme. Season to taste with salt and pepper. Cool. Using sharp knife, cut top rind from Brie; discard. Place Brie in oven-proof dish. Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing. Preheat oven to 350°F Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Serve hot with baguette slices.
In medium bowl, mash cottage cheese till almost smooth. Add eggs, beat lightly. Add flour, salt and cinnamon; mix well. Drop by scant 1/4 cup onto lightly greased hot griddle or skillet. When bubbles appear on top, turn and brown lightly on other side.
Preheat oven to 450°F. toss cubed eggplant with 3 tablespoons olive oil and bake for 20 minutes. Meanwhile, in large skillet, saute onions and ground beef in 1 tablespoon olive oil until beef is browned and onions transparent. Add garlic, cinnamon, oregano and salt and pepper and saute for about 30 seconds. Add tomatoes and parsley and simmer for about 10 minutes. In small bowl, combine egg with cheeses. Place roasted eggplant in bottom of 1.5 quart baking dish. Layer beef/tomato mixture on top. Spread cheese mixture on top, covering entire dish to the edges. Broil for 8-10 minutes or until browned in some areas.
Shake all the ingredients with ice. Strain into a highball glass with ice. Garnish with lemon.
Sweat shallots and peppercorns in the oil; do not brown. Add white wine and reduce until wine is almost completely evaporated. Cool. Add the remaining ingredients; mix well and check seasoning. Refrigerate immediately.
Combine chicken, brine, oil and 1 tsp salt in a zip lock bag and marinate for 30-60 minutes. Heat 1 tbl oil and add pancetta. Cook until crisp and fat is rendered. Remove and place in medium bowl. Add bell peppers, mushrooms and 1/2 tsp salt and brown in remaining fat. Remove veggies and add to pancetta in bowl. Add remaining oil and add onion and cook over medium heat until softened, about 5 minutes. Stir in cherry peppers, garlic, oregano and garlic and cook about 30 seconds. Add tomatoes and cream and 1/2 tsp pepper and bring to a boil. Reduce heat and simmer for 15 minutes until thick. Stir in chicken, veggies and pancetta and simmer covered for about 8 minutes until chicken is cooked through. Add remaining cherry pepper brine. Add hot cooked pasta and romano cheese and toss with the sauce. Use the cooking water, if mixture is too thick. Season with salt and pepper.
In a large saucepan or dutch oven cook the onion and celery in the 1 tablespoon butter until tender. Add potatoes, water, salt, and pepper. Bring to boiling, Reduce heat; simmer, covered, 20 minutes until potatoes are nearly tender. Meanwhile, combine flour, 1/4 teaspoon salt, and nutmeg. Cut in the 2 tablespoons butter until crumbly. Beat in eggs, one at a time. Using a scant teaspoon for each, drop dumplings into bubbling soup. Cover, simmer 10 minutes. Gradually stir 1 cup of the hot soup into the sour cream, then return mixture to pot. Heat through, but do not boil. Serve in bowls; sprinkle with parsley.
Cook pasta in boiling water 11 minutes; drain and rinse with cold water. In large bowl, beat reserved pineapple juice, milk, sugar and pudding for 2 minutes. Gently stir in pasta,and remaining ingredients. May add a cinnamon to taste for added flavor. Cover and chill at least 2 hours.
Preheat oven to 350. Brown hamburger with onion; drain off the fat. Mix in garlic powder and spaghetti sauce; season to taste and heat until bubbly. Soften the cream cheese in medium-size mirowaveable bowl for about 40-60 seconds. Stir until creamy. Beat in egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of meat mixture evenly in bottom of greased 8"x8" glass baking pan. Spread spinach mixture over the meat. Top with mozzarella, then the rest of the meat (OK if it doesn't completely cover the top). Sprinkle with parmesan. Bake at 350 about 30 minutes until hot and bubbly. OR cover with plastic wrap and vent one corner, then microwave on high for 3 minutes; then reduce to medium and cook for another 7-10 minutes until hot and bubbly. Let stand for 3 minutes before serving.
Cut the meat into 1/2-inch cubes. Cut the potatoes into 1/4-inch cubes. soak potatoes in cold water for 20 minutes. Drain and wipe them with a towel. In a heavy skillet, fry the potato in butter. Eventually add the onion and fry everything until golden. Add salt and pepper. Keep warm. In another skillet, broil the meat cubes in butter on high heat. They should get brown although rare inside. Add salt and pepper to taste. Serve immediately; the meat on one side of the plate and the potatoes on the other. Garnish with parsley. Worcestershire sauce on the table.
Cook noodles according to package directions, or until of desired consistency, drain. Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles. Bring to a full boil over high heat, stirring occasionally. Boil for about 10 minutes. Sprinkle each serving with chopped green onions if desired.
Boil pasta according to directions. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and garlic. Cook until softened. Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through. Stir in heavy cream. Let this simmer for five minutes. Pour over cooked al dente pasta.
In a large mixing bowl beat together the cream cheese, powdered sugar and vanilla, until well combined. Beat in the Cool Whip. Frost cakes or cupcakes with this frosting. If desired, you can sprinkle the top of the frosting with chopped nuts. Keep the frosted cake in the fridge. If you can't find Cool Whip, use another nondairy whipped cream topping.