HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken between 2 sheets wax paper. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Dredge chicken lightly in flour. Place 4 pieces at a time in 2 tbs of melted butter in a large skillet. Cook over low heat 3 to 4 minutes on each side or until golden brown. Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges. Repeat procedure with remaining chicken, adding 2 tbs. butter, reserve remaining drippings. Saute mushrooms in the remaining 1/4 cup butter. Sprinkle evenly over chicken. Stir wine& chicken broth into pan drippings in skillet. Simmer 10 minutes stirring occasionally. Spoon sauce evenly over chicken. Bake at 400°F for 10 minutes. Combine cheeses, and sprinkle over chicken. Bake an additional 5 minutes. Service with rice or your favorite pasta.
Preheat oven to 400°F Lightly coat a baking sheet with sides with cooking spray. Combine the provolone, olives and pepper in a small bowl. Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the cheese filling in the center. Close the breast over the filling, pressing the edges pressing firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.) In a large nonstick skillet, heat the oil over medium-high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
In bowl combine potatoes, tuna, bread crumbs, celery, and pepper. Add tuna water, if and as needed, to moisten mixture. In skillet heat oil over medium heat. Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty. Cook 4 minutes or until browned. Carefully turn; cook 4 minutes more. Repeat with remaining mixture. Serve with tartar sauce if desired.
Preheat oven to 350 degrees F. Generously grease a 2-quart casserole; set aside. Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and celery and saute for 5 minutes, or until the vegetables are very soft. Lower the heat and stir in the flour until well incorporated. Whisk in the hot half-and-half and then the wine. Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken. Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce. Stir in the macaroni and season, to taste, with hot sauce and salt. Pour the mixture into the prepared casserole. If using the Parmesan, combine it with the bread crumbs in a small bowl. Sprinkle the bread crumbs over the macaroni. Bake for 15 minutes, or until the edges are bubbling and the top is golden. Serve hot.
Scrub carrots and apple, wash but do not peel. Peel ginger. Juice everything, stir gently and enjoy.
Cook the spaghetti in boiling salted water for 10-12 minutes until tender or according to packet instructions. Meanwhile, cut the zucchini in half lengthways, then cut into slices. Heat the oil in a large frying pan, then fry the zucchini and garlic for 3-4 minutes until softened. Add the lemon zest, tomatoes and about 3 tbsp of the pasta water (enough to make the sauce). Cook for 2-3 minutes more until the tomatoes begin to soften. Remove from the heat and stir in the brie so it just starts to melt, then season to taste with salt, pepper and lemon juice. Drain the spaghetti well and add to the tomato sauce mixture. Toss well together, divide between bowls and serve.
Pre-heat oven to 350 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray. Mix eggs, seasoning and ricotta together and smooth into baking dish. Pour pizza sauce on top and spread evenly. Cover with mushrooms, cheese and any other ingredients you might wish to add. Bake for 30-45 minutes at 350 degrees until ricotta sets up. Enjoy!
Preheat oven to 350. In a bowl or 9x13 inch pan combine fruit, splenda, flour, and cinnamon. Toss together. Put in pan. In bowl combine brown sugar and flour. Cut is butter and combine until pea sized pieces. Sprinkle over fruit. Bake for 30-45 minutes or until fruit is soft and bubbly and topping is lightly browned.
On paper towels, pat tofu dry on all sides. Cut tofu crosswise into 1/2 inch thick slices. On small plate, place cornstarch. Heat nonstick wok or large skillet over medium heat until hot. Add 2 tbls. oil and swirl to coat pan. One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok. Fry until well browned on one side--about 5 minutes. Turn tofu slices and fry other sides until well browned. Transfer tofu to center of large serving platter; cover with foil and keep warm. Add broth and gingerroot to wok and heat to boiling. Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes. Meanwhile, prepare Sauce (see below). With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm. Discard ginger slices and any remaining broth. Reheat wok over high heat until hot. Add remaining 1 tbls. oil and the mushrooms. Stir-fry mushrooms until softened-about 5 minutes. Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly. Transfer mushrooms from Sauce and place over tofu. Pour Sauce over all. Garnish with green onion, if desired. Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.
pan, mix 2 cups of water and 2 cups of sugar and boil. The syrup is ready when you get a single-thread consistency. The way to test this is to stir the syrup with a spoon, lift the spoon out and carefully touch the syrup on it with your index finger. Press your index finger and thumb together and gently pull apart. The sugar will stretch to form a single 'thread'. If this happens the syrup is ready. If not keep boiling and test occasionally till done. When the syrup is ready add the cardamom powder and mix well. Keep the syrup aside to use later. In a large mixing bowl, blend the dry milk, flour,funnel seed and baking powder together to form a smooth batter. While you are mixing the batter, heat enough oil in a deep frying pan to cook the malpuas. When the oil is hot, use a ladle to gently pour the batter into the oil to form circles about 4" in diameter. Cook till golden brown. Remove from the oil and put directly into the sugar syrup. Remove after 2-3 minutes and drain on a wire rack with a plate underneath to catch the dripping syrup.and garnish with slivered nuts.
Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Make cream: place cream cheese, sugar, vanilla, and salt in bowl and mix at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, scraping bowl as needed (you should have about 4 1/2 cups). Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Preheat oven to 180C/350F/Gas Mark 4. Coarsely chop the macadamia nuts. To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Press the mixture into the bottom of a 30x20 cm/12x8" rectangular baking tin. Sprinkle the macadamia nuts over top. To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil. Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts. Bake for about 20 minutes, until the caramel topping is bubbling. Remove from the oven and immediately sprinkle chocolate chips evenly over top. Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top. Leave to cool in the tin, then cut into squares.
Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor. Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.
In a large saucepan, sautee the onion and garlic until golden. Add cauliflower, apples and squash and stir together. Add broth and spices. Bring to a boil and simmer for 30 minutes or until vegetables are soft. Either with a blender, stick blender or food mill, puree the soup until creamy. Season with salt and pepper. If desired, swirl in sour cream.
boil potatoes with 3cup water, salt,chillies ,turmeric,tomatoes,garlic and ginger paste. Lower the flame to a medium flame and cook for 20minutes.checking and stirring occasionally to ensure they do not stick to bottom of the pan. Turn off the heat and beat the potatoes with a wire whisk or wooden spoon for a minute or until they look thick and creamy. then add tamarind pulp and green chillies. Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds and red whole chillies.When the seeds turn several shades darker then Pour the oil onto potatoes.Mix well.
Preheat the oven to 350oF, line an 8-inch square brownie tin with baking paper. Melt the butter and peanut butter together in a large pot over a low heat, stirring often. Once melted, take off the heat, and stir in the sugar, mashed banana and vanilla. Mix in the flour and pour into the prepared brownie tin. Top with the chocolate chunks. Peel the whole bananas and cut in half lengthways. Place cut-side up on top of the batter as well. Bake for 20-25 minutes until still soft in the centre but golden and browned around the edges. Remove from the oven, let cool for 10 minutes before slicing into 16 squares.
Marinate pork in salt, pepper, five spice powder, sherry, soy sauce, food coloring, and hoisin sauce for at least 2 hours. Pre-heat oven to 350*. Bake pork on roasting pan rack for 25 minutes on each side. Slice into 1/8" thick slices. Serve hot or cold with toasted sesame seeds and hot mustard or soy sauce. To make hot mustard: Mix 2 oz. dry mustard, 1/2 teaspoons salt, 2 oz. boiling water and 2 teaspoons oil; work all ingredients into a smooth paste.
To save time and effort, I usually get a store-bought rotisserie chicken. Remove skin and chop breasts; add other pieces of chicken if necessary to get to two cups. Chop the avocados into medium-sized pieces, mix with 1 tablespoon of the lemon juice to prevent browning, and season avocado with garlic salt to taste. Put in large bowl with chicken. Top with onion, feta cheese, pine nuts and cilantro. Toss gently to combine, taking care not to break up or mash the avocado. Whisk mayo, dijon and the remaining tablespoon of the lemon juice to make the dressing. Add a bit of water if too thick. Season the dressing with freshly ground black pepper to taste. Drizzle over salad and again toss gently to dress. Serve right away or chill for a while before serving. This can be served inside pita bread or sandwich bread, or over a bed of greens/spinach, but we also like to eat it as is.
For the Crust: Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. (Can use Food Processor). Place dough in a plastic bag in the refrigerator for 1 hour. Preheat oven to 300 degrees F. You will need a 9 or 9 1/2-inch spring form pan. Roll out the dough on a well-floured work surface. Place dough in bottom of a 9 or 9 1/2-inch spring form pan, pressing it up the sides almost to the top. Set aside. For the Filling: Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and thoroughly combined. Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. Trim the dough, leaving about 1 inch. Bake in preheated 300 degrees F oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this). Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving.
Combine all ingredients in a small microwave-safe bowl and mix well. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on HIGH until mixture boils rapidly. Whisk well, cover and cool.
Preheat the oven to 400°F Place all the ingredients, except 3 garlic cloves and cheese slices, in a large, deep roasting tin. Roast in the oven for about 40 minutes or until the vegetables are beginning to soften and turn golden brown. Stir occasionally as they cook. While the vegetables are cooking, place 3 garlic cloves and cheese slices in a food processor or blender and pulse into rough breadcrumbs. When the vegetables are ready, remove from the oven and season with freshly ground black pepper. Sprinkle the crumbs over the ratatouille and return to the oven for a further 15 minutes or until the crumbs are golden and crispy.
Mix all ingredients. form a ball. place on wax paper. top with nuts if you like. refrigerate. serve with crackers (I prefer wheat thins).
Combine all ingredients in crock pot. Cover and cook on low 8 hours. Stir chicken until it shreds. Pile into steak rolls and serve.
Ricotta -- First step is to make your ricotta which - seriously makes itself. It is so easy. You will need a heavy bottomed pot or strainer or colander, cheese cloth and a big bowl. Step 1: Set up your colander over a large bowl. Make sure there is plenty of room in the bowl for the liquid to drain. Take 2 pieces of damp cheese cloth and line the colander. Step 2: In a medium to large pot, bring the milk, cream and salt to a rolling boil on medium heat stirring often. Once it is boiling add in the vinegar and immediately remove from the heat and stir. The vinegar will cause the milk and cream to separate and form curds. Stir a couple of times, wait 2-3 minutes, and then pour it into the strainer or colander on top of the cheese cloth. You will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. Just make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. Make sure to cover the ricotta with saran wrap. Personally, I like to let mine set over night, but at least 4 hours to cool down and set. Tomatoes -- I like to have these chilled rather than hot, so I make these ahead of time too. Couldn't be easier. Oven at 425, line a baking sheet with aluminum foil or parchment paper and add the tomatoes. Drizzle with olive oil and season with salt and pepper. Bake for approximately 10 minutes until they begin to soften, but not falling apart. Let cool, transfer to a plate and cover. Done! Herbed Topping -- Add the ricotta, lemon zest and juice, scallions, herbs, salt and pepper. Mix well and set to the side. I prefer to make this right before I serve. Baguettes -- Some people bake them on a high temp in the oven, personally, I prefer to broil mine. They take only a minute or two and it is easy. I line a baking sheet with foil or parchment paper and add the baguette slices. Drizzle with olive oil and broil the first side. Once golden brown, flip and broil just another minute until brown. Remove and rub the garlic on the side you drizzled with olive oil. That is the side you will add the toppings to. The garlic is optional, but I think it gives it a great taste. Finish -- Top each of the baguette with a little of the arugula (optional), then a spoon of the ricotta and a tomato slice. ENJOY! Prep time doesn't include the chilling of the ricotta.
Mix stuffing, soup, corn, onion and celery and spoon into a greased 9" pie plate. Top with pork chops. Mix sugar and mustard and spoon over chops. Bake at 400 degrees for 30 minutes.
Combine coconut, flour, salt. Add milk and vanilla. I find it much easier to use my hands to mix this batter. You can use a large spoon, but it's a real work-out. Drop by teaspoonsful onto greased baking sheet or use parchment paper. Bake at 350 until golden, watch well--they burn very easily. Check at about 13-15 minutes. Enjoy!
Preheat oven to 350 degrees. Heavily butter 6 1/2 -cup capacity ramekins. Beat the egg yolks with the confectioner's sugar, and the orange juice and zest until thick and creamy. Add the vanilla and cointreau and beat well. In a separate bowl, beat the egg whites until sof peaks form. Carefully fold them into the egg yolk mixture. Divide among prepared ramekins and place them on a rimmed baking pan; bake for 15 minutes or until puffed and golden. Meanwhile, place all the ingredients for the syrup in a medium saucepan. Mix well and cook over medium heat for 5 minutes. Pour through a fine sieve into a clean saucer and serve with souffles.
Preheat oven to 350 degrees. Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish). Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes. Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan. Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time. Each time you add the water, pour some over the roast, so the top does not get too dry. Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time). Trim all visible fat from roast and discard. Slice roast very thin, in the pan if possible, so you don't lose any juices. If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat. Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired). Enjoy!
In a large pot bring to a boil salted water. While water comes to a boil peel the potatoes. Slice the potoatoes in 1/2 and then slice them into 1/8" thick stackable layers. Parboil the potatoes for about 5 minutes. Then drain and let cool. If you are using fresh herbs get a little bit of string and tie them all into a bundle. If you are using dried herbs please make sure they are crushed smoothe before adding to the sauce. Chop Shallots small. Saute shallots with butter til carmelized in a saucepan. Add Heavy Cream, Garlic, all Herbs (the bundle if fresh, teaspoons if dry), egg, salt & pepper to taste. Simmer for about 5 minutes on medium while the sauce thickens. After you have simmered remove the fresh herbs if using and throw them away. If you used dry make sure they are well incorporated into the sauce and all tastes are balanced. Let sauce cool. Preheat oven to 400. In a buttered deep baking dish put about 2 tablespoons of sauce and smoothe across the bottom to coat. Now take the cooled potatoes and line them on the bottom of the dish in rows. Salt them to taste and then add a scoop of grated Guyere cheese over the tops of the potatoes & sprinkle some Parmesan Cheese over everything too. Now repeat with another line potatoes, a little salt and cheeses until you run out. Pour the remaining sauce over the potatoes. I add some extra Parmesan on top for kicks too.Take the 1/4 cup of half & half and drizzle over the top of the dish. Bake at 400 for about 40 minutes.
Pour Apple Cider and Ginger Ale in bottom of 30-cup percolator. Place Red-Hots, cloves, and cinnamon sticks. in percolator basket. Let perk. Makes 30 cups Hot punch.
Have the cup or glass ready on a serving tray, In a julep cup or tall glass, crush 1 strawberry well. Add the sugar and just enough bourbon to melt sugar, stir until dissolved. Pack half of the glass with shaved ice and remaining bourbon. Stir without touching glass with your hands. Pack the glass with ice to the rim and add a straw to one side. Stir until cups frost, again DON"T touch hands to glass. Remove straw and garnish with mint and the remaining strawberry and serve. ENJOY.
Cook the chicken in a skillet and set aside. In a large frying pan or wok heat olive oil and add frozen vegetables. Stir for two minutes coating the veggies with oil. Add the chicken and Fiesta Ranch dip mix and cook for another 6-8 minutes or until vegetables are crisp-tender. Add a side of rice and you have a complete meal in no time at all!
Heat the oil in a large pot and then saute the onions and celery for 3 or 4 minutes. Add the garlic and saute an additional minute. Put all the remaining ingredients EXCEPT the beans and parsley into the pot and bring to a boil. Cover and lower to a simmer and cook for 45 minutes. Add the beans and parsley and cook through for about 15 minutes.