HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large saute pan over medium-high heat. Add the olive oil and garlic and cook about 1 minute. Very lightly season chicken with a bit of salt and a hearty grinding of pepper. Add the chicken to the pan and cook about 4-6 minutes per side, or until cooked through and juices run clear (time will vary based on thickness of your chicken pieces). Remove the chicken, jkeep warm, and set aside. To the same pan, add the spinach and cook just until barely wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, raise heat and cook until reduced to your liking, about 3 to 5 minutes, seasoning to taste with pepper and salt if desired. To serve, set out your seasoned couscous, orzo or rice on a platter, then sprinkle the spinach over the top, then place chicken on top of the spinach and drizzle with the balsamic tomatoes. There isn't a ton of sauce, so if you like things very saucy, you may wish to make extra sauce (I was happy with the amount as listed though).
Bring water to a boil. Add the salt and slowly stire in the polenta. Stir constantly to avoid lumps. After mixtures begins to thicken you can stir less frequently. Simmer for about 20 minutes or until very thick. Pour into a greased loaf mold or bread pan. Allow to cool in the refrigerator overnight. Cut into 1/4-inch slices and layer like tiles in a baking dish. Pour the butter or oil over the top and then the cheese. Bake in 375° oven for 20 minutes, or until the cheese is melted and all begins to brown just a bit.
To Coddle Egg: (lightly poach to pasteurize). Heat pot of water on stove to just about boiling. Break egg into pot and let cook for one minute. Remove with slotted spoon and put directly into blender. Mix remaining ingredients into blender. (note: egg should be quite raw when it comes out). Blend. Chill. Serve.
Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Set aside. Melt butter in medium heavy skillet over medium-high heat. Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes. Transfer onion to food processor and add pecans, bread, ham, salt and pepper. Mince using on/off turns. Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals. Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours. Bake remaining stuffing in small casserole for 30 minutes. Meanwhile, combine water and sugar in 3-qt. non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved. Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes. Puree in food processor and strain to remove skins. Stir in salt and pepper. Reheat gently, if necessary, before serving. Let roast stand 10 minutes before slicing thinly to serve. Serve pork, with extra stuffing on side, with cranberry sauce.
Butter 1 1/2 quart souffle dish and sprinkle with sugar. In a saucepan heat chocolate, 2 T. sugar and 2 T. hot water. Set aside. Melt butter then stir in flour and salt cooking over low heat for several minutes. Gradually stir in milk and cook to boiling point stirring well. The sauce will become smooth, then blend in chocolate. Beat the egg yolks. Stir in a little bit of the chocolate sauce, mix it well then pour the yolks back into the saucepan. Stir in the vanilla and set aside to cool. Preheat oven to 300 degrees. Beat the egg whites until frothy then slowly add the remaining sugar. Continue to beat whites until stiff but not dry. Stir 1/4 of the whites into the cooled chocolate sauce. Fold in the remaining whites. Spoon into a souffle dish and bake for 35 to 40 minutes. Serve with Whipped Cream.
Cook the bacon in a soup pot over medium-high heat until it is crisp and brown. Drain away about half of the fat in the pot then stir in the onions and celery. Saute for a few minutes until the vegetables soften. Add the milk and cream and heat through. Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes. Add the cheddar cheese and stir through until melted. Add the corn and continue cooking just long enough to heat it through. Taste then season as needed with salt and pepper. Stir in the parsley just before serving.
Cut hot dogs in rounds and deep fry until cooked. combine both cans of chili and jalepenos into a sauce pan or slow cooker (slow cooker may need water from time to time to prevent it from burning). Cook until thouroghly heated and nearly ready to eat. Add hot dog rounds in to chili mixture and mix. Serve into bowls, top with cheese and enjoy.
Combine all ingredients in a salad dressing bottle that will hold at least 1 1/2 cups. Shake well and enjoy.
Combine cayenne pepper, salt and pepper in a small bowl. Rub mixture all over the brisket. Place brisket in resealable plastic bag. Combine olive oil, maple syrup, molasses, brown sugar, tomato paste, orange juice, garlic and orange peel in a small bowl. Pour mixture over brisket in plastic bag. Refrigerate marinated brisket for at least 2 hours or overnight, turning bag several times. Transfer brisket and marinade to crockpot and cook on Low for 7-9 hours or on High for 3 1/2-4 hours, turning once or twice. Adjust seasonings to taste. Slice thinly across the grain and serve. Enjoy.
Preheat oven to 375. Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes. Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice. Deglaze onions with wine. Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary. Add fresh ground pepper to taste.
Fry the lamb and onion in a non stick skillet until the lamb is lightly colored. Add nuts, raisins, spices, mix well and saute 1 minute, season with salt & pepper. Stuff the peppers, set into a lightly greased baking dish. Cover with foil. Bake in 375F oven for 30 minutes. Sprinkle on the lemon juice , not too much. Serve hot or at room temperature.
Preheat your oven to 350 degrees. Spray a 2 qt round casserole dish with cooking spray. In a large, preferably nonstick, skillet, combine turkey, onion and garlic and cook over medium heat until turkey is no longer pink. Break the meat up during cooking. Drain off liquid and fat. Stir in tomatoes, sauce and spices and bring to a simmer. Reduce heat to low, and cook for another 5 minutes. Meanwhile, cook pasta in salted water until just tender (do not overcook, since it will continue cooking in the oven). Drain, and add the tomato mixture to the pasta, and toss well. Stir in the spinach, ricotta and egg substitute. Pour into the greased casserole dish, and sprinkle on the parmesan. Bake until bubbling and hot, about 30 minutes. Let stand at least 5 minutes before serving.
Combine ingredients and beat with rotary beater or electric mixer until frosting stands in peaks. Pile a top angel or sponge cake and serve.
preheat oven to 350. grease and flour a bundt pan. toss berries with 1 tbsp flour. mix flour, baking powder and salt together, set aside. in a large bowl beat butter, beat in sugar and vanilla until creamy. add egg whites, beat in, beat in flour mixture, alternating with yogurt. fold in berries, pour into bundt pan. bake for 45-50 minutes until toothpick comes out clean. cool on wire rack 10 minutes, invert onto wire rack and continue cooling. when totally cooled stir together glaze ingredients and drizzle over cake.
Press dough together; roll out in a large rectangle about 12 inches by 8 inches. Spread marmalade on surface of dough, leaving a 1 inch margin on all sides. Place apples on top of marmalade on half of the dough. Sprinkle chopped almonds, raisins, sugar, and cinnamon on the apple slices. Fold other half of pastry over apples. Bake in a hot oven (400 degrees F.) for 30-35 minutes or until pastry is lightly browned.
In small saucepan bring water and sugar to a boil. Add walnuts and continue boiling for 2 minutes, stirring occasionally. Drain and place walnuts on a cookie sheet to dry. Grate cabbage and carrots and toss lightly to mix. Place on serving platter. Set aside. In medium bowl, whip egg white with wire whisk until light and foamy. Stir in corn starch until it takes on a thick consistency. Heat oil in deep skillet over medium-high heat to 350 degrees f. While oil is heating make the sauce. In medium bowl mix together mayonnaise, honey, sweetened condensed milk, orange juice and orange zest. Set aside. Dip shrimp into batter mixture and fry in heated oil 3-5 minutes or until golden brown. You will want to do this in 3-4 batches. Remove and drain on paper towels. Place shrimp on top of cabbage and carrot mixture, drizzle with sauce and sprinkle with the glazed walnuts. Can be served on steamed rice or by itself as a salad.
To make the Icing Syrup, whisk the ingredients together until smooth and a pouring consistency. If too thick add more milk, if too thin, add more sugar. For the pancakes: In a bowl, stir together the flour, sugar, salt, baking powder and cinnamon. In a separate bowl, whisk the beaten eggs and milk. Stir in the vanilla and melted butter. Add the milk/egg mixture to the flour mixture and stir until just combined. There may be small lumps; set aside. Preheat a lightly oiled or buttered griddle over medium heat. Pour enough batter (maybe 1/4 cup) to make about 3-4 inch pancakes (to make stackable). Cook until brown on both sides (a few minutes). Remove pancakes from griddle and pour over the Icing Syrup.
Whisk all of the dressing ingredients in a small bowl. Then, chop/julienne/shred/slice all the vegetables. Mix all vegetables in a very large bowl; toss with the dressing and let the salad marinate for an hour or so in the refrigerator.
Place all ingredients into a large mixing bowl. Using a stand mixer or hand-held mixer, mix at low speed until all ingredients are incorporated. Then increase the speed a bit and mix until frothy. Into your ice cream machine's frozen churning tub, pour the mixture and churn for 15-18 minutes (or per your ice cream machine model's instructions) or until mixture resembles soft-serve ice cream. Using a rubber spatula, quickly turn ice cream into a freezer container. I prefer to use a rectangular, wide container and pour the mixture in 2 inches thick because the ice cream freezes more quickly this way. Freeze for 2-4 hours or until frozen solid or to your preferred consistency. Serve and enjoy!
Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a bowl for 30 minutes, then squeeze all the liquid out. Meanwhile, chop the onions as finely as you can, then dice the potatoes into 1/4 inch pieces. Finally, chop the tomato. Heat some oil in a pan measuring about 7-8inches across the bottom. Fry the onion over medium heat for about a minute, then add the potatoes and chili (add more chili if you want it hotter) and fry until potatoes become just soft, 5-10 minutes. Add the zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper. Stir until tomato becomes soft, about 3 minutes. Remove from heat to let cool. Thoroughly beat the eggs in a bowl then dump in the cooled vegetables along with some finely chopped parsley or cilantro. Stir everything together, then sprinkle in the baking powder, making sure it dissolves completely, and mix well again. Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan (if you don't have a lid, use aluminum foil) and cook for 15-20 minutes or until the center gels. Here's the tricky part. You have to flip the whole pan over. To do this, use a dinner plate, place it over the pan holding it with one hand and use the other to lift and flip the pan. The bottom of the omelette should be a beautiful brown. Now, slide the omelette back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.
Fry ground beef until brown. Remove from skillet. Add onions, potatoes, and cabbage to skillet. Cook until tender. Cook noodles and drain well. In large cooking pot, add bay leaves, salt, pepper, chilies, green beans, ground beef, onions, potatoes, and cabbage and water. Bring to a full boil. Then turn down to a low simmer and let cook for 30 minutes. Then remove from heat. Grease a 9x13-inch baking dish, and spread noodles in bottom evenly. Then spoon all ingredients on top of noodles being careful to not add water from cooking pot. Sprinkle with cracker crumbs, then place in 350°F preheated oven for 30 minutes. Add cheese on top of dish for the last 5 minutes or until melted. Serve with sour cream.
In large pot or stock pot, place chicken with water and chopped onion, season with seasoning salt. Boil on medium high for 2 hours, adding water as needed. Remove chicken from pan, being careful to leave broth in pot. De-skin and de-bone chicken. Cut or shred into bite sized pieces and add meat to broth. Top off water and add some more seasoning salt. Bring to boil. Add egg noodles. Meanwhile,Cut up potatoes and boil in a pot of water until they break when you stab them with a fork. Drain. Add milk, butter, and salt and mash. Cook chicken and egg noodles until noodles are tender. Serve chicken noodles over a bed of mashed potatoes with a little broth. Season with salt and pepper.
Peel eggs and cut in quarters. Reserve yolks from 2 of the eggs and press through a sieve. Set egg quarters and sieved yolks aside. Melt butter in a skillet set over medium heat. When butter has melted, add flour, mustard, salt and cayenne and whisk to combine. Add milk and continue to whisk until sauce starts to bubble and is thick and blended, about 5 minutes. Remove from heat. Gently fold egg quarters into sauce, and divide mixture on top of the 8 toasted English muffin halves. Sprinkle with the reserved sieved egg yolks and serve immediately.
Roll out about 60% of the pastry and line a 9" pie plate. Roll out the remaining pastry to cover. Preheat the oven to 350°F. Bring the cranberries and water to a boil in a large pot. Add the raisins, sugar and flour. Cook, stirring constantly, until thickened. Pour into the prepared bottom crust, top with rolled out upper crust, and seal the edges with a wet fork. Cut or poke steam holes in the top crust. Bake at 350°F for 40 minutes.
In pot, melt butter. Add flour and heat for 1 minute on medium heat. Stir often. Gradually add the milk and whip. Heat until boil. Add the cheese and mix until it melts. Add the ham, broccoli and muscade. Add salt and pepper. Serve on tiny pasta such as shells, macaroni, etc. Bon appetit!
Mince garlic and ginger. Saute garlic & ginger in olive oil till soft. Add soy and vinegar and bring to a boil. Simmer 3 minutes. Stir in cranberry sauce, honey and sesame oil. Bring to a boil again then back to a simmer.
Cook rice according to package directions. Stir cheese whiz into hot rice. Meanwhile heat margarine in skillet and saute celery and onion until soft but not brown. Cook broccoli according to package directions and drain well. Fold celery, onion, broccoli, and soup into rice mixture. Pour into greased 3 quart casserole. Bake uncovered 1 hour in 350 degree oven.
Finely chop the dates, figs and onion. Scatter onion into a hot pan, using just enough golden sugar to coat the onion well, and cook for just a few minutes. Do not allow to stick or burn. Add the dates and figs and stir regularly, turning down to a medium heat. Add just a little vinegar to prevent sticking. This chutney will absorb the vinegar and dry out quite quickly, so keep a watchful eye on it; stir gently, and continuously, topping up with vinegar as required, and add a little sugar if it becomes too moist. Once you have approximately double the depth in the pan that you had when it contained just the fruit and onion, and it is moist enough to not risk sticking to the pan, leave to cook. After about 15 minutes, the chutney should be thick and bubbling. Remove from the heat and pour into clean, pre-heated glass jars. Store for 1 month or more before using; ripens and improves with age.
In a large deep skillet, melt butter over medium heat. Add onion and garlic and cook for 5- 7 minutes, or until the onion is tender. Season chicken with salt& pepper and add to the skillet. Cook chicken 8- 10 minutes, turning to brown on all sides. Meanwhile, in a medium bowl, combine the steak sauce, tomato sauce, sugar, Worcestershire sauce, pepper sauce and chili powder. Add to the skillet, cover and cook 35 to 40 minutes or until the chicken is no longer pink inside, stirring occasionally.
Add all your ingredients together. Simmer until heated Use like you would any enchilada sauce. Very easy and mild.
Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.). Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture. Bring to a boil; reduce heat to medium. Simmer, uncovered, 5 minutes, stirring occasionally. Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt. Run tip of spoon through dollops to make swirl.
Add enough water to the drained juice to equal 1 1/4 cups, and bring to a boil in a small saucepan. Remove from heat, and immediately stir in JELL-O gelatin until completely dissolved, about 3 minutes. Set aside. Line 4 six-inch paper plates with plastic wrap. Pour 1/4 cup of the prepared gelatin onto each plate and put in the freezer in a level place for 5 minutes (no longer) until firm. Arrange fruit pieces on each plate in the form of a face. Spoon the remaining gelatin over the fruit and place in a refrigerator in a level place until firm, at least 2 hours. Cover with plastic wrap and refrigerate for up to 2 days. To serve; invert, remove plate and plastic wrap and invert back onto plate.
Grind spices together with mortar & pestle. Add to rest of ingredients, partially mashing the avocado - leaving at least 1/2 in good-sized chunks. Cover tightly with plastic wrap and chill overnight. Taste for seasonings, then sprinkle with a bit more paprika, some more fresh cilantro leaves and diced red onion on top, and serve with tortilla chips.
Measure all ingredients in stand mixer bowl. Beat until dough is soft and springy, adding more flour if necessary. Cover and let rest for 30 minutes. Grease 2 9 inch pizza pans with oil and sprinkle with cornmeal. Divide dough in half. Roll each portion of dough thin and place in pizza pan. Let rest for 30 minutes. Preheat oven to 375 degrees. Partially bake for 20 minutes or until crust just starts to brown. Add toppings and bake 20 minutes longer.
Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours. Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste. Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved. Rinse & drain the nuts & add to the fruit, mixing well. Serve immediately or refrigerate.
Slice the banana into slices about 1/2 inch thick. You want to have the wonton wrapper surround it completely, and if it's too thick a slice, it won't. Mix the sugar and cinnamon in a small bowl. Have a small bowl of water ready. Place the wonton wrapper on your work surface. Dip the banana into the cinnamon sugar and place in the center of the wrapper. Fold one corner over the banana slice. Moisten the next corner and fold it over the first corner, pressing gently. Repeat until all four corners are folded over. Repeat with remaining bananas and wontons. You might need more cinnamon sugar, depending on how generous you are, I used just a bit per slice. Heat oil in a saucepan or wok until medium hot, around 350 deg. Drop in a few of the wontons. They should cook in under a minute, and you might need to help it turn over onto the other side, once the first side is golden. Remove with a skimmer and drain on paper towels. If you are not further dipping these into a chocolate fondue, then you might want to sift a little powdered sugar over these. Note: lots of variations are possible - a dab of Nutella under the banana slice, some coconut flakes, a dash of nutmeg or cardamon in the sugar.
Place chicken in bowl; return to refrigerator. In a seperate bowl mix together lemon juice, salt, garlic and red pepper; gradually whisk in olive oil. Stir in dried oregano. Pour marinade over chicken to coat. Cover and refrigerate at least one hour, turning chicken occasionally. Preheat grill to medium-hot. Remove chicken from marinade and discard. Grill until tests done.
I slice my eggplants the night before (into 1/4 inch thick circles) and soak them in salt water. I hear it makes them softer and more tender but I suppose you could go straight to the frying pan with them too. Mix salt, pepper, garlic powder, and grated cheese into the flour. Beat egg into water to make an egg wash. Set up a standard 3 stage dipping station for frying the eggplant, Hand dip in the seasoned flour, then into the egg wash and finally coat well in the breadcrumbs. Start the pasta boiling in a separate pot while you start heating oil in a skillet to pan fry the eggplant. Add a dash of olive oil or butter to the spaghetti water to keep it from boiling over. The pasta can be just lightly cooked to al-dente stage, as it will finish off in the oven. Pan fry the eggplant about 5 minutes on each side until nice and golden and drain on a plate. Drain the spaghetti, and toss in a bowl with some olive oil. Also start the oven to preheat at 350 at this time. Get out a 3 x 9 x 12 inch casserole dish and spread a little marinara sauce to coat the bottom. Now add all the pasta in a layer and then layer on the rest of the sauce. Add the breaded eggplant slices in a layer on top of the sauce and finally top with fresh shredded Parmesan cheese. Place in the oven to bake for 20 minutes or until the cheese is nice and bubbly on top. Let it stand and cool for a couple minutes, serve and enjoy.
Beat all of the ingredients except for the pecans together with an electric mixer. Spoon the mixture onto a sheet of plastic wrap and form into a ball. Wrap the ball lightly with the plastic wrap and place in a bowl roughly the same size to help ball hold its shape. Chill for at least two hours. Roll ball in pecans. Refrigerate until ready to serve. Serve with sturdy crackers, apple slices, carrot sticks, and celery stalks.
Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale. Mix dry ingredients together and rub steak on both sides. Let marinate with dry ingredients for 1/2 hour. Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection. This can be made at home! Can braze the steak in butter, not the vegetable oil. Copykat,com liked the use of Ale NOT BEER for the marinade. These amounts will handle 1 1/2 lbs of beef nicely.
Combine milk and powdered milk in crockpot set on high; heat until temperature reaches 200 degrees F. (A small sauce pan can be used, however watch carefully that the milk does not burn.). Allow milk to cool until it is warm, not hot (110 degrees F). Add the plain yogurt and stir well. Fill thermos with hot water. Drain hot water from wide-mouthed thermos and fill with yogurt mixture. Cap and set aside for 4 to 8 hours. The longer the yogurt sets the sharper the flavor. Store in the refrigerator; the yogurt will continue to thicken. Sweeten with fruit or honey.