HumbleIntelligence/food-ner-1-Million huggingface dataset:
For Chicken: Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere. Preheat oven to 350 degrees F. Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 1/2 minutes. Work in batches so as not to crowd the pan. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside. For Sauce: 10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat. 11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan-whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes). 12. Add the garlic and tomatoes to the pan and saute to soften and lightly caramelize, stirring occasionally. (1-2 minutes). 13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. 14. Add the salt, pepper, and the remaining tablespoon of butter. 15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly. 16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings. 17. Pour the fettuccini onto the sauce, and top with the sliced chicken. 18. Toss the pasta and chicken into the sauce with tongs, until well combined. 19. Turn tossed pasta into a large serving bowl. 20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley. 21. Serve immediately.
Combine cake mix, 1 egg, water, and margarine and beat until smooth. Place in a greased 9x11 cake pan and smooth out. Over low heat, or in microwave, melt candy bars. Stir in cream cheese. Add 2 beaten eggs and use mixer to mix well. Beat in powder sugar until smooth. Pour over the cake and bake at 350 degrees for 30 minutes. Cool in fridge for 1 hour.
Stir together yeast, water, oil, and honey in a bowl to dissolve the yeast. Next add salt and whole wheat flour. Mix well, then add white flour. Knead the dough until it's smooth and elastic (you can never'over-knead' the dough, sometimes I even punch the dough; it helps relieve stress!). Cover with a towel and let raise 20 minutes. Punch down and shape into a round loaf, place on greased cookie sheet, cover, and let raise until double (about 1 hour). Bake 35 minutes at 350 degrees. Enjoy!
In skillet, over medium heat, brown meat and cook onion until done. Pour off drippings. Stir in corn, tomato sauce, rice, steak sauce and pepper; set aside. Cut tops off of peppers; remove seeds. Spoon meat mixture into peppers; arrange in 9x9x2 inch baking pan. Bake at 350* for 30 to 35 minutes or until peppers are done.
Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans. In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool. In a large mixing bowl, beat the egg; stir in the oil and brown sugar. In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger. Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile). Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture. Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch. Let cool for 10 minutes, then turn onto wire cooling racks to cool. Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.
Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush. In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much. Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture. Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.
Bring the water to boil. Add the spinach and 3 chopped scallions and simmer 1 minute. Drain and rinse with cold water to stop the cooking and preserve the bright green color. Transfer to a blender with all but the last three ingredients. Blend until smooth. Add the finely chopped scallion and diced cucumber. Chill until very cold. To serve, ladle into bowls and float a lime slice on top. Garnish with a nasturtium flower.
Heat oven to 400°F Spray 9" pie pan. Brown hamburger and onion. Spread into pie pan. Sprinkle with the cheese. Stir Bisquick mix, milk and eggs together with a fork until blended and pour over hamburger and onions in the pie pan. Bake for about 25 minute.
Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat and add tomatoes. Cook, stirring frequently, until tomatoes soften and give up some of their juice. Add crushed garlic, bay leaf, and Ouzo (if using) and cook five minutes more. Remove from heat, discard the bay leaf. Stir in oregano and salt and pepper to taste. Lightly coat four or six individual baking dishes with olive oil, place shrimp in the bottom of each dish, top shrimp with tomato sauce. Divide the feta cheese, over the top of each dish, sprinkle with capers. (you can also use a single baking dish, 8-10 inches square or diameter). Bake for 15-20 minutes until hot and bubbly and shrimp is cooked through, cooking time will vary according to the size of the shrimp, cut into a shrimp to be sure it is cooked through.
In your processor mix the flour and butter to make a fine crumb mixture, add just enough water to bind it together. Allow the dough to rest for 30 minutes. To make the filling:-. Boil the peas, drain them, grind them roughly, add ginger and fennel seeds. In a wok heat 2 tablespoons oil add asafoetida ground peas, chilli powder and coriander leaves, cook for 2 minutes Allow cool. Make small balls of dough and roll them flat, one at a time. Place 1/2 tablespoons of the pea mixture in the centre of the flattened dough and fold the edges down, make sure that they seal. When you have made the KACHORI, Deep fry them in hot oil. The will rise to the surface when coked. Remove them with a slotted spoon and drain on kitchen paper. Eat hot or cold, serve with mango chutney for a real taste of India.
Brown the chicken in the oil in large skillet. Add soy, sweet chili /mae ploy sauce, sesame seeds, pine nuts, rice vinegar, garlic,and ginger. Cook one minute. Wrap in lettuce leaves with chopped peanuts and cilantro.
Mix together mayonnaise, cream cheese and mushroom soup. Microwave on medium, stirring occasionally, until melted and blended together. Add worchestershire and lemon juice. Mix celery, nuts, tuna and garlic salt. Add gelatin mixture and mix well. Fold tuna mixture into cream cheese mixture. Pour into mold and chill.
Crumble sausage into casserole. Add scallions. Nuke on HIGH 3-4 minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Cover with plastic wrap. Nuke on HIGH for 7-8 minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika.
In a small saucepan combine sugar, vinegar and oil. Bring to a boil over med heat. Reduce to low and simmer dressing for 5 minutes, stirring occasionally. Remove from heat. Stir in celery seed and dill seed. Let cool. In a large salad bowl, combine remaining ingredients (except for tomatoes and bacon). Toss. Pour dressing over. Toss. Cover and chill. Drain salad before serving and add tomatoes and bacon. Toss.
Preheat oven to 350. Cook chicken according to package direstions. Remove chicken from heat. Mix beans and queso with chicken. Pour chicken mixture into pie shell. Top with crushed tortilla chips. Bake for 30 minuets.
Cream butter and sugars until white and fluffy. Add the eggs and mix until incorporated. Add all the dry ingredients and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake at 350 for 1 hour to 1 hour 10 mins.
Adjust oven rack to middle position and preheat oven to 300* F. Line a baking sheet with parchment paper. Toss egg white with toasted nuts in a bowl. In a medium bowl, mix 2 tablespoons brown sugar with cinnamon. Stir nut mixture into cinnamon mixture, spread on baking sheet, and bake until hardened and candy-like, about 30 minutes. Allow mixture to cool completely, then crumble into small pieces. (Topping can be stored in airtight container up to 5 days.). Steam sweet potatoes in steamer basket set in large covered suacepan with 1 inch of boiling water until tender, about 20 minutes. Drain. Using electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form, and transfer to medium bowl. Beat sweet potatoes in the now-empty bowl until very smooth. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, zest, juice, nutmeg, and salt. Fold in whipped cream, transfer to serving bowl, top with the praline mixture, and serve.
Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.) Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper. Transfer carrots to large bowl. Sprinkle with parsley and serve.
Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices, keep warm. Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chilies from can; finely chop and set aside. Reserve remaining chilies and adobo sauce for another use. Heat oil in a large nonstick skillet over medium high heat. Add 1 tablespoon minced garlic; saute 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; saute 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste like consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chilies, vinegar, honey, Worcestershire, and 1/4 tsp salt. Add sliced chicken to sauce; simmer for 3 minutes or until heated through. Preheat broiler. Split rolls in half, arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly with among bottom halves of rolls, and top chicken evenly with cheese. Broil chicken topped rolls until cheese melts. Remove from oven, top with red onion and top roll halves. Serve immediately.
in a 10'inch skillet melt butter until sizzling. add pork and carrots. cook over medium-high heat, stirring occasionally until meat is browned. reduce heat to medium. stir in remaining ingredients. cover and cook stirring occasionally until vegetables are crispy tender.
Cut meat in 1/2 inch cubes and brown in the butter. Slice the bananas and place in layers in the casserole pan. Place the meat ontop of the bananas. Mix the curry and salt with the cream, blend well. Pour the curried cream mixture over the meat and the bananas. Bake in a 350 degree oven for 1 hour. Serve with rice and a nice green salad.
Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeno, cilantro, chives and mint. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper. Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper. Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates. Top with the salad and serve.
In a large pan, heat oil and saute onion and garlic over medium-high heat. Add ground pork and brown for 2 minutes (separating pork thoroughly). Add patis. Mix and reduce to medium heat. Cover and simmer for 10 minutes. While waiting, cut the corn kernels from the cob into a bowl, making sure to scrape the stripped corn with the back of your knife to get all of the juices. Add corn and simmer for another 2 minutes. Add water and broth and simmer for 15 more minutes.
Mix the green and purple cabbage together in a large colander. Salt cabbage generously and put in the sink to drain for about 1 hour. Rinse the cabbage under cold water and pat dry. Mix the carrot in with the cabbage. Toast the celery seeds in a dry skillet over medium heat; cool. Whisk the mayonnaise, mustard, brown sugar, pineapple juice, buttermilk, celery seeds, 1 teaspoon salt, pepper, to taste, and cayenne in a large bowl. Add the cabbage, tossing to coat. Serve immediately or refrigerate until needed. Enjoy!
Thaw fish, if frozen. For orange salsa. In a medium bowl combine the orange peel, chopped oranges, tomato, cilantro, green onion, walnuts, lime juice, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. Rinse fish, pat dry with paper towels. In a small bowl combine cumin, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Brush the fish with olive oil and sprinkle evenly with the cumin mixture. Place fish in a well greased wire grill basket. Grill fish on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning basket once halfway through grilling. Or, place fish on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling. Spoon the orange salsa over fish.
Blanch figs in water for 2 minutes. Remove figs and set aside. Measure 1 quart of the blanching water discard the rest. Bring the 1 quart blanching liquid, sugar, ginger, vanilla, cardamom, allspice, and lemon to a gentle boil add figs and boil for 5 minutes. Add 1 teaspoon lemon juice per pint jar to each of the jars or 1/4 teaspoon citric acid per pint to the jars. This is to increase the acidity and help prevent discoloration and spoilage. Fill sterilized jars with hot figs, gently tapping the bottom of the jar on the countertop to help pack the figs down gently. Add the hot syrup leaving 1/4 to 1/2-inch headspace. Wipe any spilled syrup off the top, Seat the lid and tighten the ring around them. Keep the jars covered with at least 2 inches of hot water. Keep the water boiling. Boil them for 45 minutes at sea level. Remove jars and let them cool without touching in a draft-free place 12 hours. Remove the rings and wipe jars clean. Check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, to be consumed. Lable and enjoy within 12 months.
Preheat oven to 350 degrees. Slice the stem ends off the tomatoes. Cut the tomatoes in half and place cut side up in a 13x9 baking dish. In a 10-inch skillet over low heat, melt the butter. Stir in the bread crumbs, cheese, Worcestershire sauce, salt, pepper, thyme, and hot sauce. Place 2 tablespoons of the mixture over each tomato half. Bake for 30 minutes, until topping is browned.
For the caramel. In a medium saucepan over medium heat, add the sugar, water and salt. Stir until the sugar dissolves.
In a small bowl, combine cream cheese and seasonings. Stuff into celery. Cover and chill for at least 1 hour.
Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in). Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes. Add garlic, lemongrass, ginger and red pepper flakes and mix inches Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened. Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.
Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick. Add blueberries and reserved juice; return to a boil, cover and boil gently for 10 minutes. Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat. Ladle into sterilized jars and process as directed.
Well, you just blend in a mixer the onion, garlic, tomatoe, chile ancho and chicken stock. Push it trough a colander, bring it to boil. Meanwhile drop one spoon of vegetable oil in a saucepan. When it is very hot, put one tortilla in, turn it over, put some salt on it. Place the tortilla in a plate, cook the eggs the way you like them ( over easy, sunshine) put the eggs over the tortilla and just drop this sauce over them! When they are ready, just place a little bit of coriander untop. Ahi tienes tus huevos rancheros!
Heat up the tortillas so that they are firm enough to hold all of the above ingredients. Throwing them in the skillet for about 6 minutes should do the trick. Take about a quarter cup of cheddar and place it down the center of the tortilla. Add about 3 oz of kidney beans. Add a quarter of the chopped tomato. Add lettuce. Add a quarter sliced avocado. Pour as much ranch dressing as desired. Enjoy your salad in a tortilla!
Preheat the oven to 450 degrees. Pulse the tomatoes and their juices in the food processor until coarsely chopped, about 12 pulses. Cook the oil, garlic, red pepper flakes and 1/4 teaspoon of salt in a 12-inch skillet over medium-high heat until fragrant, about 1 minute. Stir in the tomatoes, water, 1 cup of the broth, oregano and the pasta. Bring to a vigorous simmer, cover and cook until pasta is tender, 15 to 18 minutes, stirring often. Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper and the chopped chicken. Taste and adjust the seasonings if needed. If the pasta seems dry, stir in the remaining 1/2 cup of broth. Transfer to a buttered oven-proof baking dish and sprinkle with mozzarella and remaining Parmesan. Bake 5 to 10 minutes or until the cheese is melted and bubbly. Sprinkle with basil and serve.
Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery cut into pieces, carrot, onion, parsley, 1 tsp salt, 1 teaspoons pepper, water, and chicken stock. Cover; heat to boiling; reduce heat. Simmer 2 hours. Remove chicken onto a plate, discard giblets and neck, and place in the freezer to cool. Place a coliander over the top of a large bowl. Skim 1/2 cup of fat from broth. Pour vegetables and remaining broth into coliander reserving the broth in the large bowl equal to 4 cups. In Dutch oven or large pot, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken, vegetables, 1 teaspoons salt, and 1/2 tsp pepper; reduce heat to low. Heat about 20 minutes or until hot. In medium bowl, stir remaining 2 cups Bisquick mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over medium-low heat for 20 minutes. Serve.
Start by carmelizing pecans. Melt butter in pan. Add brown sugar and stir unti mixture bubbles and doesn't appear to greasy or too dry. Add pecans, stir and cook until well coated. Place on cookie sheet to dry and cool. Prepare the salad dressing. Mix balsamic vinegar and olive oil. Add jam, orange juice and ginger. Put greens, cranberries, cheese and carmelized pecans in a salad bowl. Toss with salad dressing and serve immediately. Try serving for brunch along with"Baked French Toast" and"Bacon and Onion Quiche".
Place potatoes, onion, bacon, shrimp, broccoli, and mushrooms in bottom of crockpot. In a large bowl, gradually stir the butter into chicken broth, and then add soy sauce, garlic, nutmeg, and pepper. Slowly blend the flour into the liquid, making sure to eliminate all lumps. Finally, thoroughly combine the milk, cream, and flour mixture. Pour into crockpot. Cover and cook on high for 6 hours. Stir occasionally. (About 1 hour prior to serving, additional flour may be added to thicken to desired consistency). Serve over rice, pasta, or with bread bowl. ***A small iceberg salad with cherry tomatoes and cheese makes a great accompaniment.
Cook tortellini per package instructions and drain well. While the tortellini cooks, heat oil in an extra deep skillet that has a lid over medium high heat. Add onion, mushrooms, carrots and garlic. Stir and cook until tender, about 5 minutes. Add peas, Worcestershire sauce, pepper, both soups and milk to the skillet. Stir in the turkey, Parmesan cheese and cooked tortellini. Stir well to mix. Sprinkle the cheddar cheese over the turkey mixture (do not stir) and cover the skillet. Reduce the heat to low and cook until heated through and the cheese melts, 2 to 3 minutes. Serve immediately.