HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter and oil in large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until browned, about 4 minutes, then flip and cook until browned on second side, 4 more minutes. Transfer to large plate. Cook mushrooms, onion, and wine in skillet, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic, and stir constantly for 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer 5-10 minutes, until instant-read thermometer registers 160 degrees in breasts and 175 degrees in thighs. Transfer chicken to clean platter and cover loosely with inverted pie pan. Whisk sour cream and egg yolk in medium bowl. Whisking constantly, slowly stir 1/2 cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.
Preheat oven to 460 degrees. Put one of the crusts on the pizza stone in the oven for 4 minutes then remove. On pizza crust, apply 4 oz. of sauce (or how much you want) then add desired amount of pepperoni, and then top with the desired amount of cheese which I add about 4oz or so. Return to pizza to the oven on the stone and bake about 10 minutes or until cheese is all melted. Cut into squares and serve.
Place the barley in a sieve and rinse under cold water until water runs clear. Place barley in a saucepan with lemon peel and 6 cups of water. Bring to the boil over medium heat. Once boiling, turn down and simmer for 15-30 minutes then strain mixture into a heatproof bowl. Discard the barley. Add honey to bowl and stir to dissolve. Stir in lemon juice and then let mixture cool to room temperature. Pour into bottles and refrigerate until chilled.
Mix together salad ingredients. Whisk together dressing ingredients. Add dressing to salad. Chill for at least 4 hours.
In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in vanilla chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Heat oven to 375 degrees. Put the corn flakes into a shallow dish. Crush the cereal up with your hands. Mix in the bread crumbs, brown sugar, salt, pepper, and allspice. Drizzle the vegetable oil over the breading. Pour the flour into another shallow dish and the beaten egg into a third shallow dish. Turn the chicken in flour, then eggs, and then the breading. Arrange chicken toes on a nonstick baking sheet. Bake for 15 minutes or until crisp and brown all over. Mix together honey mustard and barbecue and use as a dipping sauce.
Melt butter in small frying pan, add onion and bacon, stir over medium heat for about 2 minutes or until onion is soft; cool. Sift flour into large bowl, rub in extra butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese. Make a well in the centre. Stir in milk and enough water to mix to a soft dough. Knead on lightly floured surface until smooth. Place dough onto greased cookie sheet, pat into 16cm (about 6 1/2") circle. Using sharp knife, cut a cross into top of dough about 1 cm (1/2") deep. Brush with a little extra milk, sprinkle with remaining cheese. Bake at 350 degrees for about 40 minutes or until damper is golden brown and sounds hollow when tapped with finger.
Husk corn and cut into 2-3 pieces each. In a large 12-16 gallon pot, bring 2 gallons of water to boiling. Add shrimp or crab boil and Old Bay seasoning, reduce heat. simmer, uncovered 10 minutes. Add potatoes, a few at a time, allowing water to continue to simmer. Simmer 7-10 minutes. Add corn, simmer another 5 minutes. Cut sausage into 2-3" pieces; add sausage and shrimp. Simmer 3-5 minutes until shrimp are opaque (do not overcook). Transfer to a large platter. Garnish with lemon halves and parsley, if desired. Serve with garlic mayo. For mayo:. In medium bowl, combine egg product, lemon juice, salt, and mustard. Whisk until smooth. Whisk in oil 1 T at a time; whisk constantly, about 7 minutes. When you feel that your arm might fall off, the mixture should be thickened. Finely chop garlic. Add a pinch of salt and rub with the side of a knife until the garlic becomes a paste. Add paste to mayo. Add 1 T boiling water to mayo; let stand 2 minutes; stir into the mayo. Refrigerate, covered, up to 3 days.
Preheat oven to 350 degrees. Peel, core, and slice apples. Spread over the bottom of a greased 8 x 8-inch pan. Mix cake mix, oats, sugar and cinnamon together in large bowl. Pour melted butter over the top. Mix with fork until crumbly. Bake 35-40 minutes, until apples are tender and top is golden brown.
Core the lettuce, wash, and set aside to drain well. Cream the cheese, milk and spices with an electric mixer. Stuff the core of the head of lettuce with the cheese mixture, wrap in plastic wrap and refrigerate, preferably overnight. To serve, cut in six wedges, lay on a salad plate, garnish with grape tomatoes, cuke slices, purple onion, etc. and drizzle with your favorite dressing.
Shred the sprouts. First cut off the tough ends of the sprouts and any browning outer leaves. Then shred them coarsely in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified. In a medium serving bowl, toss the shredded sprouts with the pistachios, dried fruit, Parmesan and dressing. Serve.
Blend dressing ingredients together in a bowl. In a larger bowl, mix together all the vegetables. Pour dressing over top of vegetables and mix.
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and one tablespoon of whole-grain mustard. If you don't have a mini food processor, finely chopping it all by hand works as well. Grind the mustard sauce until combined. Transfer to a small bowl and add the remaining tablespoon of whole-grain mustard. Set sauce aside. Preheat the broiler. Line a baking sheet with foil and spray it nonstick spray. Place salmon fillets on the baking sheet and sprinkle with salt and pepper. Broil for two minutes and then spoon the mustard sauce over the fillets. Continue broiling the fillets until they are cooked through and golden brown, about 5-6 more minutes. Serve with lemon wedges.
If using Dried Chickpeas: Put rinsed chickpeas in a medium saucepan and cover with water. Let sit overnight or at least eight hours. (Note: I use a crock pot to cook the beans overnight.). Drain, rinse and add water to cover by 2 inches. Add salt. Bring to a boil, then reduce heat to a good simmer and allow to cook for about 45 minutes or until tender. They should be cooked through but not mushy. Drain well and lay on a baking sheet or a kitchen towel to dry. Canned Chickpeas: Rinse well and set aside to dry. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Place chickpeas on the baking sheet and drizzle with oil and the berber spice mix. Shake pan to roll chickpeas to distribute the oil and spices. The beans should be all in an even single layer. Bake for about 30 minutes, shaking pan every 10 minutes or so to move the chickpeas around. When done, the garbanzo beans should be slightly crunchy on the outside but still soft inside.
Melt the marshmallows and the 1/2 and 1/2 cream over double boiler. Stir until smooth. Add nuts and fresh lemon juice. If you add botted lemon juice here, don't add as much; I think it would overpower this dessert. Add lemon zest and bananas to the mixture. Cool. Beat the whipping cream until stiff; fold into the lemon mixture. Pour into mold and chill until firm.
Saute onions, mushrooms and celery until tender. Add matzoh farfel. Combine remaining ingredients and add to matzoh mixture. Pour mixture into a greased 1 1/2 qt baking dish. Bat at 375 for 30 minutes or until firm.
Place the first 5 ingredients in the blender and blend on high. Heat the canola oil on medium high heat and pour the salsa into the pan. Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half. Allow the salsa to come down to room temperature and serve.
Combine granulated sugar, cornstarch and salt in saucepan. Gradually stir in cold water until smooth. Cook over medium heat., stirring constantly, until mixture boils; boil 1 minute, stirring constantly. Remove from heat. In a mixing bowl, beat egg yolks; stir about 1/4 cup of the hot mixture into egg yolks. Gradually stir egg yolk mixture into hot mixture. cook over low heat, stirring constantly. Remove from heat; stir in margarine, lemon peel and lemon juice. Cool, then spread over jelly cake roll. FOR ORANGE FILLING; SUBSTITUTE ORANGE JUICE FOR COLD WATER, PINEAPPLE FILLING, SAME BUT USE PINEAPPLE JUICE AND 8 OZ CRUSHED PINEAPPLE, DRAIN AND SAVE JUICE -- .
Season the fish with salt and pepper and place them in a large greased baking dish. Mix remaining ingredients together and spread over fillets. Bake at 350 degrees for about 25 minutes and just broil top to get browned. Fish should flake easily when tested with a fork.
Add the apples to a large pitcher reserving about 1/2 cup for garnishing. Add the cognac, apple cider, and chilled cava. Stir. Fill the pitcher with ice. Pour the sangria into glasses filled with ice and top with sliced apple and pomegranate seeds.
Set oven to broil on high. Split bagel in half and place on cookie sheet. Top with ham first, then pepperoni, then cheese. Broil for about 2 or 3 minutes or until cheese is completely melted. DO NOT BROWN THE CHEESE!
Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping. Put the oil in a skillet and heat over medium heat until hot. Pour over cornmeal mixture in bowl. Stir fast to melt cheese. Pour mixture into hot skillet and top with remaining cheese. Bake at 350°F for 40 minutes.
1.	Preheat oven at 350 degrees F. Use Reynolds Wrap foil to soften 2 tablespoons of brown sugar on a baking tray. Set aside for 5 minutes. 2.	Blend the sauce ingredients in a small blender. Be sure to wash and peel the pear as well as chop the ripe pieces of pear to make them easier to blend. The pear should be at the bottom of the blender prior to mixing. Leave the sauce mixture in the blender. 3.	Prepare a 10 by 10 baking pan or one that is a similar size by lining it with Reynolds Wrap and either buttering the wrap or coating it with cooking spray. 4.	Prepare the hash by mixing all of the ingredients listed for the bottom layer. Flatten the hash onto the coated wrap to create the bottom layer/foundation of the pie. 5.	Set the tilapia fillets on top (side by side) and coat with generous amounts of Monterrey Jack and Cheddar cheese, thereby forming the top layer. Bake for 30 minutes. 6.	Approximately 15-20 minutes into the baking, warm the sauce ingredients in a small pan on a stove top (use Reynolds Wrap foil if you have a gas burner!) or use a microwave-safe bowl and microwave if desired. Keep the sauce warm until the baking has been completed. If you prefer the cheese to be well done, feel free to broil on low for an additional five minutes. 7.	Once you have completed baking the pie, remove the pan and allow it to cool briefly. Pour the pear sauce on top (to your liking) and coat with some almonds and sesame seeds. Store/refrigerate extra sauce.
Prep all the ingredients and season both sides of the chicken with a sprinkling of salt and pepper. Heat the oil in a large saute pan over medium-high heat. When it's hot and shimmering, add the chicken thighs to the pan. Leave them alone to brown deeply, about 4 minutes. Turn and brown them on the other side for a couple minutes, then remove them to a plate. Reduce the heat to medium and add the onions, jalapeno, cumin, and coriander. (You may need to add a little oil.). Saute until the onions are soft, about 5 minutes. Put the chicken back in the pan. Scatter the sweet potatoes and black beans around the chicken. Pour the broth in the pan, then cover and cook until the sweet potatoes are tender and the chicken reaches an internal temperature of 160F, 15-20 minutes. Meanwhile, prep the lime and cilantro. Just before you serve the chicken, stir the zest, juice and cilantro into the pan.
Preheat oven to 350°F. Make pie crust, using 8 inch pie pan, do not bake. Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg. Stir in flour, salt, and buttermilk until well blended. Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean. Sprinkle with nutmeg and serve warm or chilled. Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan. Bake 8 to 10 minutes or until edge of crust is lightly browned. Cool on wire rack.
Combine persimmons and water in a sauce pan. Simmer, covered, until persimmons are soft. Stirring frequently to prevent the bottom from burning. Use an immersion blender or upright blender to puree the persimmons and their cooking liquid. Strain into a crockpot using a fine mesh sieve. Stir in the remaining ingredients and cook on low until thickened to your liking, about 4 hours. Alternately, simmer on the stove, stirring frequently to prevent burning. Transfer the persimmon butter into sterilized half pint jars. Wipe the rims and screw on the lids finger tight. Water bath can for 13 minutes.
Place apples in pie shell. Combine sugar, cream and flour, pour over apples; sprinkle with cinnamon. Bake at 400'F for 10 minutes. Reduce to 375'F for 35-40 minutes or until pie is set in center. Serve warm or cold.
Trim fat from beef. Season beef on all sides with salt and pepper. In a 5-quart Dutch oven brown beef on all sides in hot oil. Remove beef from Dutch oven and set aside. In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Place beef on onion mixture. Add coffee, tomatoes, and mole sauce. Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.
Cut the pork tenderloin in half so that in fits into a medium sized skillet. Season pork with salt & pepper to taste. Heat the olive oil and 1/2 tablespoon of butter in skillet over medium heat. Add tenderloin, brown on all sides for about 2 minutes, cover skillet and reduce to low heat. Cook tenderloin until it registers 150°F on a meat thermometer. Remove tenderloin from skillet and cover to keep warm. Drain excess fat from skillet. Add loquats, strawberries and sugar to skillet and saute just until fruits are soft, about 30 seconds. Stir in Madeira wine with wooden spoon, scraping up any browned bits from the bottom of the skillet. Add meat juices from the tenderloin to the skillet and simmer for 1 minute. Add remaining butter to skillet and stir until melted, then remove from heat. Slice tenderloin into 1/4 inch thick slices, place on warmed serving platter and spoon fruit sauce over meat. Serve immediately.
The night before, carefully cube the bread, cutting away all the crusts (and feeding the crusts to your neighbourhood songbirds and squirrels-its Christmas for them, too!). Place the chicken stock in a pot, and carefully simmer half the garlic and the heart, gizzard and neck meat for 20 minutes. Add the liver, and simmer 20 minutes more. Remove from heat, preserve the liquid, strip the meat from the neck, and cut away the meat from the viscera of the gizzard, discarding the viscera. Mince the meat to a fine paste, using reserved stock if or as necessary. Dice onion and celery finely. Heat olive oil in a pan and saute them and balance of garlic until tender, and remove from heat. Add seaoning, nut meal, minced neck, giblets,and soya sauce, stirring together well. Place bread bits and Bran in a bowl, and evacuate sauteed bits into the breading, mixing well. Moistenm with reserved stock until the mix is "damp" but not "soggy". Stuff into the bird's gut and neck cavity. Do notbe afraid to compress the mix "slightly", contrary to urban legend, the bird will not "explode", you'llsimply have some stuffing leak forward from the gut, where it will brown quite nicely! Cook your turkey until the breast meat and stuffing are about 155 degrees, and the dark meat is about 170 degrees, and remove from the oven. Evacuate the stuffing immediately and cover with foil.
Preheat oven to 325°. Beat eggs. Add sugar, corn syrup, butter & vanilla and beat on medium speed with mixer. Fold in pecans until all are coated with goo. Pour into pie shells. Bake for 50 minutes or until toothpick inserted near center comes out clean. Wanda does not recommend deep dish pie shells for this recipe.
Start 6-8 cups of water boiling. Put chilies in boiling water, turn heat to a slow simmer. Cover and simmer 15-20 minutes. Remove from heat and let cool. Transfer chiles to a blender and discard water. Add garlic, cumin, oregano, Adobo Seco and chicken stock to blender with chilies and puree 45-60 seconds until smooth. Strain chili mixture into a large bowl. Use immediately or freeze for later. Makes 2 cups.
Preheat oven or toaster oven to 400 degrees. Spread one side of each bread slice with butter or margarine; place on an ungreased baking sheet. Place a meat slice on top of each slice of buttered bread and top with the pickle. "Cover up" pickle with a slice of cheese, covering up one end of the pickle and folding back a corner of the cheese, if desired. Bake for 7-8 minutes or until cheese is melted and edges of bread are crisp.
Cut the veal into small stripes 3-5 cm, season with salt and fry quick on butter on all sides. Take the veal out. Previously cut the vegetables into small slices and saute it on butter left from veal. Add wine, beef stock and sauce espagnole and continue to saute 10-15 minutes. Now add veal and continue to saute until veal is soft (30 minutes should be enough). Take the veal out again and mash the vegetables into a sauce. Put back the veal and add half cooked green peas, parsley leaves and dill. Cook for 10 more minutes. If the sauce is not thick enough, you may add flour, but mashed vegetables are thick enough for a good sauce. (For sauce espagnole - variation is: dry fry flour until brownish, add red wine, beef stock and tomato puree and cook until reduces to half. This is home made emergency version but it is good enough).
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl and set aside. Meanwhile, cut the eggplant, zucchini and summer squash lengthwise into 3/4-in.-thick slices. Brush the eggplant, zucchini, summer squash, red onion and red pepper with oil; sprinkle with salt and pepper. Grill vegetables, covered, over medium heat for 4-6 minutes on each side or until crisp-tender. When cool enough to handle, cut into cubes. Add the tomatoes, feta cheese, olives, parsley and grilled vegetables to the pasta. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving.
Scald milk; add to breadcrumbs. Combine with meat and seasonings; mix thoroughly. Pat into 6 loaf pans, 9 -1/2 x 4 -1/2 inches. Bake in a moderate oven, 350F one hour. Serve with Tomato Sauce. Tomato sauce: Add bay leaf, celery leaves and minced onion to tomatoes; simmer 10 minutes; strain. Melt butter or margarine in saucepan; stir in flour and seasonings. Add tomatoes gradually. Cook stirring constantly until mixture thickens, reduce heat and cook 10 minutes, allow about 2 tablespoon sauce per serving.
Combine pureed berries and applesauce with lemon juice and sugar. Line a 10x15 in jelly roll pan with plastic wrap. Pour fruit into pan and spread evenly. Bake about 5 hours at 200F or until leather pulls away from wrap. Flip leather onto counter, peel away plastic and remove any mixture that has not "set." Cut into slices and wrap each in plastic.
MIx ingredients for cake with an electric mixer as directed on the box. Pour into a 13x9 baking pan or 2 - 9 inch layer pans greased and floured. Bake at 350* for 25-35 minutes or until done when checked with a toothpick. Cool cakes completely before frosting. To prepare frosting combine the flour and milk, whisking till smooth. Cook over medium heat in a saucepan to form a smooth paste. Cover with plastic wrap and set aside until cold. In a mixer bowl cream the butter and sugar until light and fluffy. Add the cooled paste in small amounts and whip until incorporated and the frosting is no longer 'grainy' from the sugar. Add vanilla and frost the cake.
Precook meat in microwavable dish for approximately 10 minutes on medium power. Put it and all remaining ingredients in 5 quart crock pot. Stir to mix all ingredients. Cook on low for 5 to 6 hours. NOTE: I slightly precook all ingredients in my microwave to speed up the cooking time, as I like this soup for lunch. As for freezing, it never lasts long enough around here. I see no problem in freezing though, as all ingredients are freezable.
In a bowl, combine lime juice, oil, ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine. Let marinade while grill heats up, about 15 minutes. Prepare grill with medium coals. Wrap shrimp with prosciutto. Alternately thread the pineapple chunks and the wrapped shrimp onto skewers (about 4 per skewer). Grill until shrimp are cooked and the pineapple chunks are brown around the edges. Make the sauce in a medium sauce pan by combining the rum, shallots, ginger. Bring to a boil. Reduce heat and simmer until reduces to 3 tablespoons in volume. With heat on low, whisk in the butter, 1 tablespoon at a time. Continue until all the butter is incorporated and the sauce coats the back of the spoon. Be careful to not allow it to get too hot and allow the sauce to break down. Season with salt and cayenne, stir and remove from heat. To serve: transfer shrimp and pineapple from the skewers to a platter. Sprinkle with cilantro and serve with rum butter sauce.
Drain berries, reserving syrup. Stir reserved syrup in cornstarch in a wok or other wide deep pan. Stir in lemon juice. Bring to boil and cook for 2 minutes. Stir in berries and almonds. Heat 1 minute longer. Heat liqueur in a small saucepan or large ladle until just warm. Ignite with a long match and pour over berry mixture. When flame dies, stir and serve immediately over ice cream.
Chop cabbage into rough dice. Shred onion. In a saucepan or large skillet, combine cabbage, onion, garlic and cream. Bring to a boil. Reduce heat, allow to simmer until tender. Correct seasoning with salt, pepper, sugar and lemon juice to taste. Serve with Meatballs and a spoonful of lingonberry jam.
Line muffin cups with paper baking cups. Combine flour, pudding mix, baking powder and salt. In separate large mixing bowl, gradually add sugar to butter. Cream until light and fluffy. Using electric mixer at MED speed, add eggs, vanilla, cherries, and cherry juice; beat 1 minute. Add dry ingredients alternately with milk, beginning with milk and ending with dry ingredients. Fill baking cups 2/3 full. Bake at 350F.; for 15-17 minutes. Remove from oven; quickly- make a slight indentation in the middle top of each cupcake. Place a chocolate covered cherry candy into each indentation and return to oven for 2-3 minutes to soften chocolate. Remove from oven and immediately, swirl softened chocolate over top of cupcakes, leaving cherries in place. Cool.