HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400°F Put the cherry tomatoes in a large roasting tin and nestle the chicken thighs and garlic cloves among them. Drizzle over the olive oil, season with sea salt and freshly ground black pepper, and bake for 15 minutes. Scatter the onion slices over the chicken and continue baking for 5 minutes. Meanwhile, heat the chicken stock until steaming hot in a saucepan or microwave. Remove the roasting tin from the oven and stir in the pasta, cinnamon, cumin, orange zest and juice, and the hot stock. Season lightly again, then return to the oven and bake for a further 15-20 minutes, until the pasta is cooked and all the liquid has been absorbed. Stir the chopped parsley through the chicken and serve straight from the roasting tin.
Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender. Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender. Spoon into bowls; top servings with pesto.
Place blackberries, raspberries and half the water into large pan; bring to boil, reduce heat; simmer gently for 3 minutes, or until pulpy; strain through some cheesecloth; return strained mixture to pan; add remaining water. Add the sugar and lemon juice and stir over low heat until the sugar dissolves; remove from heat and allow to cool. Pour mixture into freezer trays and freeze until sorbet is a slushy consistency. Using electric mixer, beat egg whites until stiff peaks form; using a metal spoon, fold egg whites into berry mixture; freeze, stirring occasionally to ensure egg whites are evenly distributed. May be served in scoops or scraped; garnish with finely shredded fresh mint leaves and lemon zest.
Heat milk just till warm. Add in gelatin to milk, stir to melt. Add in the cream ans sugar just till dissolved. Put in 11x7 inch rectangular pyrex glass dish. Cover with plastic wrap. Chill in refrigerator overnight. Combine sugar and water in a saucepan till it turns to syrup, cool. Pour on top of the cold panacotta. Optional: Chop some walnuts and top on panacotta.Drizzle with some honey. Bon Appetit!
Cut steaks into thin strips and brown in oil. Remove steak and set aside. Add onions to drippings and saute until tender crisp. Mix soup, sherry, mushrooms with liquid and seasonings. Add browned steak and soup mix to onions in pot and reduce heat. Cover and simmer 1 hour or until tender. May be served over noodles or toast points.
Preheat oven to 350°; butter a medium baking dish. Add the oats and butter to a heatproof mixing bowl. Pour 1 1/2 cup boiling water over them and let stand 5 minutes. Stir in the milk, brown sugar, cinnamon, and salt. When well mixed, stir in the apples. Spoon mixture into the prepared dish. Cover and bake for 35 minutes, then uncover and continue to cook for 5-10 minutes, until thick and bubbly. Spoon into bowls (it will be stickier than boiled oatmeal) and serve hot with cream drizzled around the cereal and a dusting of cinnamon.
.Pour the cream into a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds and vanilla bean to the saucepan. Stir in the sugar. Bring the cream mixture to a simmer over medium-low heat, whisking occasionally. Remove the vanilla bean from the cream and discard. Meanwhile, pour the milk into a bowl and sprinkle the gelatin over the top. Let stand about 5 minutes and then mix the milk into the hot cream. Add in the yogurt and stir until smooth. Pour mixture into ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight. NOTE: This recipe serves six to eight people depending on the size of your ramekins. I usually fill mine generously and end up with six servings. TIP: You can make this recipe for Vanilla Bean Panna Cotta up to three days in advance - perfect for parties!
Combine all ingredients in the container you'll store it in, until well mixed. Top with a lid. Use after every shave to soothe and refresh your skin.
Set oven to 350 degrees F. Prepare and butter a casserole dish just large enough to hold the breast. Crumble the sausage slightly,and brown in a skillet over medium heat with onion; drain any fat then place in a bowl. Combine the pork sausage with next 8 ingredients, then season with salt and pepper to taste; mix well to combine. Gently loosen the skin from turkey in the neck area to make a large "pocket" to stuff. Stuff in as much stuffing as you can with sausage mixture thensecure with toothpicks. Place the remaining sausage (if any) into a small baking dish, and during the last 30 minutes of the turkey breast baking time, bake the remaining stuffing for about 20-25 minutes, or until heated through. To cook the turkey breast: place the breast skin-side up on a rack in roasting pan. Brush with melted butter, and season with salt and pepper. Bake for about 2 to 2-1/2 hours or until a thermometer reaches 170 degrees F (I like to remove a little sooner as the temperature will rise after removing from the oven). Let stand for 15-20 minutes before slicing.
Add marshmallow cream. When well blended, add cool whip. Serve with fruit chunks.
Combine all ingredients in a medium bowl except cilantro. Cover and marinate in refrigerator, stirring occasionally, at least 2 hours, but overnight is better. Just before serving, stir in cilantro. I use Zesty Italian dressing and RoTel tomatoes, but you can use whatever dressing you prefer.
Have an 8-inch double crust pie shell ready. Sort, rinse and drain blueberries. Sprinkle lemon juice over berries. Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well. Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450°F oven for 10 minutes. Lower heat to 350°F and continue baking 30-35 minutes more. Cool pie before slicing. NOTES : This is an old fashioned pie recipe that is juicy, fragrant and delicious. It is important to use the freshest blueberries you can find.
Combine flour, salt, and sugar. Using a fork, cut in the butter until it resembles coarse meal and then add beaten egg until all combines together. Flatten into disk and chill for around an hour. Roll out and flatten into greased 9 1/2" cake pan lined with parchment paper on the bottom. (*I don't have a tart pan so you can try a tart pan if you like). Gently poke holes on bottom with a fork, line inside with foil, and fill with baking weights (beans, rice, whatever works). Bake at 325 degrees for 15 minutes w/ foil. Remove foil and then bake for 8 more minutes.
Preheat oven to 350°F Whisk first 13 ingredients in a 2-quart baking dish. Add chicken; stir to coat. Bake until chicken is cooked through, about 40 minutes. Divide rice among bowls. Top with chicken and sauce.
Heat oil in a medium fry pan. Add chicken breasts and brown on both sides. Place potatoes and onion in crock pot. Place chicken breasts on top. Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly. Add to crock pot. Cover and cook on low 6 to 8 hours. One half hour before serving, add peas on top of chicken mixture. Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using. Serve over rice or Asian noodles, if desired.
Combine all ingredients in a plastic zipper bag. Marinate chicken strips for at least 4 hours. Remove chicken from marinade; discard remaining marinade. Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per"side" or until thoroughly cooked.
VINAIGRETTE: Whisk oil, lemon juice, vinegar, mustard, seasonings, salt and pepper. CHICKEN: Marinate chicken using 2 TBSP (not all) of vinaigrette. Coat for 10 min and up to 8 hours if you want to prepare ahead. Grill chicken until done and cut into bite size pieces. SALAD: Cook barley in boiling water for 10 min; add green beans and cook until tender crisp and barley is tender for approx 10 minute (barley should cook 20 min total). Drain and toss with remaining vinaigrette. Add chicken cubes, tomatoes, onion and fresh basil. Toss to combine. Serve.
Trim fat from partially frozen beef, and slice thinly across the grain into thin strips. Prepare a sauce in a small bowl of water, rice wine, hoisin sauce, bean sauce, soy sauce, cornstarch, and sesame oil; stir well and set aside. Prepare Sai Fun: Heat several inches of oil in a wok or fryer. Pull bean thread noodles apart slightly and drop into hot oil and stand back a bit; almost immediately they should puff up enormously (so don't put in very many at a time). When they have done this, lift them from the oil and drain on paper toweling and begin stir-fry. Pour one tbsp of oil into wok heat to hot but not smoking; add garlic and stir-fry briefly; add green onion and stir-fry until onions are tender, remove from wok. Add more oil to wok if needed; add the beef to wok and stir-fry about 2-3 minutes, then stir in sauce and cook until thick and bubbly. Add onions back to wok and stir everything together. To serve, place some of the"Sai Fun" (crispy noodles) on the plate and cover with a portion of the stir-fry. Serve this immediately, as if it sits too long, the noodles start to get soggy. Serve with rice also, if desired.
In a large pitcher (preferably a clear one to show off the fruit) mix together the lemonade concentrate, watermelon juice, and 2 cups cold water. Stir in the fruit; taste and add a bit more water if you want. Serve in tall glasses; or cover, refrigerate, and serve later in the day.
Heat oven to 450 degrees F. In blender or bowl, blend together eggs, milk, flour, and salt. Melt butter in 9x13 pan in oven. Remove pan from oven. Pour in batter. Return to oven and bake (without peeking) for 18 minutes. Pancake should be very high and puffy. Remove from oven and cut into 6 large squares. Serve immediately.
Lemon-Caper Mayonnaise: Mix mayonnaise, lemon juice, zest, and capers in a small cup or bowl and set aside. Sandwich: Split rolls in half. On the bottom half of each roll, spread the lemon caper mayonnaise. Add the cucumber slices, baby lettuce, tomatoes, shredded chicken, slivered onion and grated carrot. Season with salt and pepper and top with the last two slices of rolls spread with Dijon mustard.
Heat heavy pan and dry roast chickpea flour, stirring constantly, for 1 minute. Remove. Heat oil and add mustard seeds, as they pop add curry leaves, stir. Drop in cabbage, green pepper and salt. Stir until vegatables begin to wilt. Stir in roasted flour, crushing any lumps into the vegetables. Cook until well blended and the flour becomes mushy. Serve hot piled woith coconut and a few slit green chilies (optional).
In a food processor fitted with a metal blade, combine the olive oil, lime juice, garlic, cilantro leaves, and black pepper. Process until smooth. Add sugar and salt to taste.
Cook beets in 4 cups of water either in a large saucepan or in a pressure cooker; cook until just tender. Reserve 1 cup of liquid to use later and discard the remainder. Immediately immerse beets in cold water, then peel off skins and discard. When beets are cooled, slice the beets into 1/4 inch thick slices; then cut again into 1/4 inch strips; then cut into about 1 inch lengths. In a microwave proof dish, add 1 tablespoon water and frozen petite peas. Cover and microwave on HIGH (full power) for 2 minutes. Stir and continue to microwave covered on HIGH (full power) for an additional 2 minutes. Drain peas and immediately add about 6 ice cubes and cover with cold water, set aside and let cool. Drain peas well before using. In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix together. DRESSING--------------. In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, reserved beet juice and horseradish; stir well to blend. Adjust dressing mixture to taste. Pour dressing over prepared vegetables and gently fold together to coat. Cover and refrigerate until ready to serve. Serve on individual side plates and spoon some of the dressing over. Salad will keep very well for at least 10 days when covered and refrigerated.
Stir horseradish, salt, pepper, and lemon juice into whipped cream.
Have tortillas at room temperature. Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed. Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge. Roll up jelly-roll fashion and wrap each tortilla in plastic film. Refrigerate overnight. When ready to serve, slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa. Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early. Cook time is chilling time.
Combine all ingredients for the sauce in a bowl. Boil rice noodles for 5 minutes, drain. Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes. Top with chopped peanuts.
Mix together, top with 1 chopped tomato, and 1 chopped green pepper. I like to mix a little of the tomato and pepper in with the dip too, and garnish with the rest. Serve with nachos.
Preheat oven to 350°F. In a large bowl, put ground turkey, potato flakes ( other spices if desired) and starting with 1/4 cup salad dressing, mix together until it holds its shape and all the potato flakes are well mixed.Add the additional 1/4 cup salad dressing if needed. Put the mixture in a pan; I use an 8x8-inch square pan. Bake uncovered at 350°F until done, about 35 minutes. (I sprinkle some paprika on the top before baking to add some color).
Pound the chicken breasts with a mallet til they're flattened and uniform thickness. Marinate for about 1/2 hour in a mixture of oregano, garlic powder, red pepper flakes, salt, pepper, the zest from 2 lemons and the juice from one, and a little rice vinegar. Grill 2-3 minutes on each side till cooked through. While marinating, mince a couple of cloves of garlic. Saute until fragrant in a little olive oil. Add a bag of fresh spinach and wilt over med-high heat. When bright green and not quite finished, add a handful of chopped parsely, some dill (to taste, I don't like much dill), and the juice of half a lemon. Stir together. Remove from heat, crumble some feta cheese on top and and cover for a few minutes to let the cheese heat up and soften. Serve with sparkling water and some fresh crusty bread.
Directions designed for stand mixer. For best yeast environment heat your large mixer bowl by pouring boiling water into it, swishing it around and dumping before beginning, this heats the metal and helps to keep your warm ingredients from cooling by being added to cold metal. Add yeast and warm water to your mixer bowl and allow to dissolve fully. Add milk, sugar, honey, salt, molasses, 3 T. melted butter, wheat gluten, seeds, cocoa, and coffee. Mix to combine, then add wheat germ and 1/2 cup rye flour mixing to combine into smooth sponge. Put dough hook attachment on your mixer and add the rest of the rye flour one cup at a time, followed by the whole wheat flour. Allow the mixer to knead the dough fpr 10-15 minutes until very smooth. Lightly oil the surface of the dough, cover with plastic wrap, and let rise in a warm Place in same bowl until doubled in volume (usually about an hour, less if warmer, longer if cool.). Once doubled after first rising, punch down and mix with dough hook again for 30 seconds to a minute. Rise again until doubled like before, covered with plastic wrap. Once doubled for the second time, again punch down and knead further with dough hook for about 2-3 minutes. Turn out on floured board, and knead gently to smooth. The dough can then be formed and shaped. Makes 2 standard loaves placed in greased loaf pans. Or 2 round loaves baked on greased cookie sheet. I tend to like to use 3 greased 6-inch round iron pizza pans, forming three round loaves. Cover and allow to rise again until doubled or just more than doubled in the pan or on cookie sheet. Bake in a preheated oven at 375 degrees for 30-40 minutes, or until beautifully borwned and the bottoms sound hollow if you thump them with your finger. Remove from pan. Cool on rack, brushing immediately with remaining melted butter.
Spray crock pot with Pam. Brown roast if desired. Place all ingredients except noodles in crock pot. Cover and cook on Low 6-8 hours, stirring occasionally. Serve roast over cooked noodles.
Roasting Hatch Chiles: Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors. Begin by washing and drying well. Place chiles on a hot grill and roast about 3 minutes until the skin begins to blister, turn with tongs and blister the other side. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides. Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin. Ignore advice to place chiles under running water to peel. Although easy, the water also washes away the smoky flavor. Simply use your fingers to remove the skin and seeds. Slice into strips instead of small pieces, which provide more color and bolder flavor. STEW: Season the pork with salt and pepper. Heat a large skillet or Dutch oven on high. Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles. When oil is hot, on the brink of smoking, add a small batch of pork chunks. Do not crowd. And if you add the pork too early, it will absorb too much of the oil. Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan. Properly searing the meat seals in the juices and flavors. Once the first batch is done, remove with a slotted spoon. Add more oil, if necessary, then put in the remaining pork. After all the pieces are properly seared, remove from pan, drain excess oil and set aside. Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes. Fill a large pot with about 1 quart water and add boullion cube. Bring to a boil. Add tomatillos and cilantro. Boil about 5 minutes, or until tomatillos are soft. Drain off the water (saving 1 cup for stew). Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy. Add pork and onion mixture to puree, and bring to a boil. Reduce heat to medium-low, add the roasted chiles and simmer for 45 minutes to allow the flavors to meld and the pork is tender. Add the saved water as needed. Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact. Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.
Combine the meats in a bowl. Add the garlic and seasonings and mix well. Add the water and baking soda and begin to knead the meat. Knead until it is very smooth and cohesive (about 10 minutes). Roll into small sausage shapes (about as long as an Italian sausage but a bit thinner). Let the mici rest on a plate or in a large container for at least two hours, and preferably overnight. Grill the mici over a medium-hot grill for 15-20 minutes. They may still look a little pink on the inside. This is normal because of the baking soda and doesnt mean that they are raw. 20 minutes should do it. Have the mustard, bread, and beer ready. These are so good.
Line a tin measuring 9"x13" with baking parchment. To make the mousse filling; In a bowl, whip the heavy cream until just going stiff. Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted. Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using. Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour. To make the cake, preheat the oven to 350° F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick. Mix in the cocoa powder. Using a clean whisk and bowl, beat the egg whites to the soft peak stage. Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin. Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal). When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar. Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream. Gently roll up the cake lengthwise, to make a roll. Dust with more powdered sugar if needed. Note that the cake will crack during rolling but that is normal and looks attractive.
Preheat oven to 350 degrees; if using a bundt pan, spray with nonstick cooking spray and set aside; if preparing as muffins, line 2 12-cup muffin tins with cupcake liners. Combine all dry ingredients in a large bowl and set aside. Shred apples and carrots in a food processor with a shredding disk, or using a hand-grater if a food processor is unavailable. Add raisins to mix and set aside. Mix eggs, vanilla, milk, and yogurt together using an electric mixer and beat until well combined. Slowly add in dry ingredients and continue to mix until combined. Add apples, carrots, and raisins to batter and stir until incorporated. If using a bundt pan, pour batter into pan and bake for 40 minutes or until a tester inserted in the middle comes out clean.
Cream margarine and sugar. Stir in eggs, pumpkin,chips, and nuts and mix well. In a separate bowl, combine dry ingredients. Gradually stir dry ingredients into pumpkin mixture, and mix well. Drop by TEASPOON onto greased cookie sheet. Bake at 350°F for 12-15 minutes. DO NOT OVERBAKE.
Brown meat with ginger. Toss everything in crockpot for 7 hrs on low. Put in pasta for the last hour.
In a 2-quart bowl: Add the pineapple to the mango. Blend the juices separately and then pour over the mango. Serve on lettuce cups either individually or in a bowl. Garnish with fresh strawberries.
Line the bottom of an 11X13 baking dish with the dried beef. Wrap each chicken breast in a bacon strip and lay it on top of the beef. Mix together the sour cream and soup and spoon it over the chicken. Bake uncovered at 325 degrees for 1 hour and 30 minutes checking after an hour as time may vary.
Preheat oven to 450 degrees. If frozen, partially thaw fillets and cut into serving size pieces. Place in a greased baking dish. Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise. Season with salt and pepper. Spread mixture over fish. Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed. When just done, sprinkle with the cheeses and a dash of paprika. Broil 1 minute or until the cheese is bubbly and flecked with brown. Serve with lemon wedges.
Preheat the oven to 375 degrees F. Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned. Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm.