HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients in a small bowl. Sprinkle chicken with pepper mixture. Place a large grill pan over medium high heat, and coat with cooking spray. Add chicken to pan, cook 5 minutes on each side or until done. Cool slightly, and shred meat. Recoat pan with cooking spray, and place apricots cut side down on pan, and cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes. Place apricots and add water, cider vinegar, mustard, and garlic cloves in a food processor, and process until smooth. Spread 1/2 teaspoon apricot chutney over cut side of each sandwich bun half. Place 1/3 cup chicken on bottom bun, and cover with other half of bun.
In medium saucepan place all ingredients and simmer for 10 minutes until flavors are well blended. Puree in blender or using immersion blender.
THE NIGHT BEFORE: Wash & sort beans for any small stones. Place in a large kettle & cover with water, about 3 inches above the beans. Cover & soak overnight. THE NEXT MORNING: Drain & add 6 cups fresh cold water. Stir in the baking soda (this helps remove the "music" afterwards, but no guarantees. LOL!). Cover & bring to a boil -- WATCH CAREFULLY so as to not boil over! Reduce heat & simmer for 10 minutes. Drain & reserve the bean water. Preheat oven to 300°. Add remaing ingredients plus 2 cups of the reserved bean water. Place everything into the bean pot (or whatever you're using) & cover. (Use double-thick aluminum foil to cover if need to.). Bake for 3 to 4 hours. IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don't cook dry.
For the Soup:. Cut of tops and bottoms of the onions, then cut the onions lengthwise in half. Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core. Lay an onion half cut side down on a cutting board with the root end towards you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften. Melt the butter in a large heavy stockpot over a medium heat. Add the onions and 1 tablespoon salt, and reduce the heat to low. Cook stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid. Continue to stir the onions every 15 minutes being sure to scrape the bottom and corners of the pot, for about 3 hours or until the onions are caramelized throughout. Sift in the flour and cook over a medium-high heat, stirring for 2 to 3 minutes. Add the beef stock, bring to a simmer, and simmer for about 1 hour. Season to taste with salt, pepper. For the Croutons:. Preheat the broiler/grill. Cut 12 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet. Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt. Place under the broiler/grill and toast the first side until golden brown then turn and brown the second side. Set aside and leave the broiler on. To Complete:. Place six flameproof soup bowls, with about 1 1/2 cups capacity on a baking sheet to catch any spills. Add the hot soup to the bowls and lay the croutons on top. Cover with Gruyere. Place under the grill for a few minutes until the cheese bubbles, browns and forms a thick crust. Eat carefully the soup will be very hot. Cooks Note: One of the most unpleasant tasks associated with French Onion soup is chopping the mounds of onions required. I've found that if I wear my sunglasses, pushed as far up my nose as possible, the tears never really come. When sliced, onions produce a gas that mixes with your natural tears creating an acid very similar to sulfuric acid. By wearing the sunglasses so close to your eyes it doesn't allow the gas to get inches Works like a charm!
Marinate pork in enough salad dressing to cover overnight. Grill over medium heat until done- about 20 minutes.
Prep time is for oysters already halved. Heat milk in a pan, when hot, mix a little water with cornflour, add to milk and stir until mixture thickens, it should be quite a thick consistency. Add Gruyere and 2 tablespoons Parmesan stir until cheese has melted. Pour rock salt into an oven proof dish enough to cover the bottom, helps oysters to sit evenly, place oysters in dish, spoon sauce over oysters to cover, sprinkle remaining Parmesan cheese over each oyster (note: 2 Tablespoons approx enough to cover.). Grill Oysters until browned and bubbling.
In a large skillet, melt butter over medium-low heat. Add onion and cook until softened. Stir in ham, corned beef and garlic. Cook mixture, stirring constantly for 1 minute. Stir in 6 tablespoons flour and cook mixture over moderate heat, stirring occasionally, for 3 minutes. Stir in sauerkraut, parsley, and broth, mustard and Worcestershire sauce; cook for 3 minutes or until thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours. Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a bowl, whisk together the egg, milk and 2 1/2 cups flour. Shape the sauerkraut mixture by level teaspoons into tightly-packed balls, dip them into the egg mixture and roll them in the bread crumbs. Fry balls in batches for 2 to 3 minutes or until golden brown. Transfer to paper towels to drain. Serve warm with Thousand Island salad dressing for dipping.
Place .meal mixer on base. insert.flat blade. add flours, sugar, and salt and lock on meal mixer cover & pulse 1-2 times to combined. add butter, pulsing until mixture is in coarse crumbs. then add ice water, a tablespoon at a time, pulsing in between additions,until a dough forms. Finally remove dough and knead briefly until it holds together. Wrap tightly in plastic wrap and chill at least 30 mins before using. This dough will keep if refrigerated for up to 4 days. or wrap in foil and freeze up to 1 mth.
Prepare pastry: Combine flour and salt in mixing bowl. Make well in center. Add sugar, butter and egg. Add wine and stir with fork until liquid is absorbed. Turn onto floured board. Knead until smooth. Divide dough into 4 equal parts. Roll on floured surface until 1/16" thick. Cut into 3 and 1/2" squares. Roll squares, diagonally onto forms (5" long by 1" in diameter cannoli forms or pieces of dowel). overlap corners. Seal with a little water. Heat 3/4" oil in heavy skillet to 375. Fry cannolis, 3 at a time, in hot oil. When light golden, remove from oil. Slip off of forms as soon as cool enough to handle. Let cool completely. Make filling. Combine sugar, flour and salt in top of double boiler. Slowly stir in scalded milk. Cook over boiling waer until mixture thickens. Combine 1 c mixture with eggs, beat well. pour mixture back into double boiler. Cook, stirring 3 minutes. Cool and stir in flavor. (Filling must be cold before adding ricotta.). Beat ricotta and powdered sugar until ricotta is smooth. Fold in custard, fruit and chocolate. With small spatula, fill cannoli, carefully packing filling. Refrigerate until serving time. Shells can be made ahead, frozen and filled as needed.
Place potatoes and garlic in a heavy saucepan, cover with cold water and bring to a boil. Reduce heat and simmer partly covered about 15 minutes or until potatoes are fork-tender. Drain well, return the potatoes to the pan and place over high heat. Briefly stir or shake the pan to keep potatoes from sticking or burning until the outside of the potatoes begin to dry to a white color (1 to 2 minutes). Remove from heat. While the potatoes are cooking,chop the herbs, add the milk and butter to a small sauce pan and heat until butter is melted. Remove from heat and stir in the rosemary, chives and parsley. With an electric mixer, beat the potatoes and garlic until smooth. Beat in the milk-herb mixture, sour cream and season with the salt and pepper.
Place the potatoes into a large pot. Cut the potatoes in half. Add salt water to pot and boil. leave to boil until potatoes are tender. Leave potatoes out to dry. mash potatoes with a potato masher twice to make it smooth. Add the butter and milk. Continue to mash the potatoes until it is smooth and fluffy. Add the salt and pepper for taste.
Peel all the onions. Without boiling heat the vinegar and sugar and stir till sugar is dissolved. Stir in other dry ingredients (except for onions) which have been mixed with a little cold vinegar. Boil until it thickens. Pat dry onions, put in jars and fill jars with the sauce. Keep three weeks before using.
Making the dumplings: Sift the flour into a large warm mixing bowl. Dissolve the yeast in 1/4 cup of the lukewarm water add sugar and set aside until the mixture rises and foams. Beat all remaining ingredients into the yeast mixture. Gradually beat in the flour until the mixture becomes a sticky batter. Cover with a damp towel and set in a warm place to rise, approximately 1 1/4 hours. Beat mixture well every 15 minutes for the first hour. Add about 2 inches of oil to a pot suitable for deep frying and heat until very hot. Use a wet teaspoon to drop spoonfuls of dough into the pot. When the dough balls swell and rise to the top, reduce the heat to medium and cook until crisp and golden brown. Cooking time is about 5 minutes per batch. The balls should be a nice golden brown color and crispy on the outside, but not burnt. Remove the dough balls from the skillet and drain on a paper towel. While they are still hot, dip them briefly into the syrup. The syrup: Dissolve sugar in water in a pot over medium heat. Once fully dissolved and starts to thicken, add lemon juice. Bring to boil.
Trim artichokes and remove chokes. May cut in half to make 4 servings, or leave whole. Place over simmering water and steam until tender. Combine all remainging ingredients and chill while artichokes are cooking. To serve, offer small bowls of sauce, and a bowl for discarding tough parts of leaves. Makes 2 entree servings or 4 side servings.
Add the beaten liquid ingredients to the sifted combined dry ones in a few swift strokes, just until the flour is moistened. The mixing is held to absolute minimum, a light stirring from 10-20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon-like from the spoon, but should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough. To bake, preheat oven to 400°F Grease bottoms only of medium-size muffin cups, fill 2/3 full. Bake at once in a preheated 400F oven until golden brown, about 15-20 minutes. If muffins remain in tins a few moments after leaving the oven they will be easier to remove.
Cook pasta in salted water and preheat oven to 350°F. Mix mayonnaise and milk together in a 2 quart casserole dish. To this base, add cooked pasta, cheese, tuna, curry powder, and peas and mix well. Sprinkle almonds over the top. Bake for 30-35 minutes.
Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil. Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper. Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender. Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes. Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Cover and refrigerate until very cold, at least 4 hours. Serve with bread.
Cut cabbage into 4 wedges, remove heart & chop very finely (as for coleslaw). Roughly chop julienne carrots & finely chop green onions. Throw all ingredients into mixer & mix on low for 1 or 2 minutes (if you don't have a mixer just mix by hand but squeeze & crush cabbage so it's soft). Remove 1/4 of your mix to a separate bowl & make 5 egg rolls to check that you are putting an equal amount of filling into each, this ensures that you don't run out of filling before wrappers. Place the pile of egg roll wrappers in a diamond shape in front of you with a small bowl or glass of water & just use your finger moisten the top two edges of the wrapper with water. Take a heaped desert spoon of mixture & place it in the center of the wrapper. Bring the bottom of the wrapper up to the top over the filling & lightly pull back so that you use the wrapper to form the filling into a log & so the filling is just below the center of the wrapper with the bottom of wrapper covering most of the filling. Flip the sides of the wrapper in & over the bottom of the wrapper then roll the whole thing forward to finish & seal the roll. Fry the egg rolls in small batches of 4 to 6, moving them constantly until they are golden brown, float well to the top of oil or reach internal temp of 155°F.
Combine all ingredients in greased 4 to 6 quart slow cooker. Cover and cook on high hear 2-3 hours or on low heat 4-5 hours. Spoon over baked potato or simply garnish with bacon.
Rinse the beans in cold water and make sure there are no small stones or dirt clumps. Put them in a pot and cover with cold water. Add the onion and lard and bring to a boil, then lower the flame and let the beans simmer, covered, unti they are just soft and the skins are breaking open - about 2 hours for black beans and 1 1/2 for other varieties. (The timing depends of the age of the beans, how long they have been stored, and on the efficiency of the pot in which you are cooking them.) Add the salt and continue cooking over a low flame for another hour, until the beans are completely soft and the broth thickish and soupy. For black beans, add the epazote just before the end of the cooking time, as it tends to lose flavor if cooked for too long.
Peel carrots. Finely chop carrots, celery and onion with a food chopper. Lightly spray a 4 quart casserole with oil and add carrots, celery and onion. Cook over medium heat for 4-5 minutes or until vegetables begin to brown, stirring occasionally. Push vegetables to one side of casserole. Add tomato paste; cook 1-2 minutes or until tomato paste begins to caramelize. Add pressed garlic and seasoning mix; mix well. Stir in tomatoes, broth and water; bring to a simmer. Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and pepper.
Cream butter, both sugars, and egg; add vanilla and water. Add the flour, powder, soda, and salt; mix well. Add chocolate chips. Spread in a greased 9x12 pan (9x13 will make them a little thinner). Bake 375 degree oven for 20-25 minutes till done; cool in pan; cut in 2" squares. FOR GIFT GIVING: In a 1-quart wide-mouth canning jar pack each layer in place before adding the next ingredient. LAYERS: 1 teaspoon baking powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 3/4 cup flour. 1/4 cup white sugar. 1/4 cup brown sugar. 1 cup chocolate chips. 1/2 cup brown sugar. 1/4 cup white sugar. 1 cup flour. WRITE A NOTE ON EACH JAR ON HOW TO MAKE IT: 1 jar Chocolate Chip Bar Mix. 3/4 cup butter--softened. 2 eggs. 1/2 teaspoon vanilla. 1 teaspoon water. Preheat oven to 375 degrees; In large mixing bowl cream the butter and eggs and vanilla; add the Chocolate Chip Bar Mix and stir till blended; spread into greased 9x12 pan and bake for 20-25 minutes; cool in pan and cut in 2" squares.
In a medium saucepan, cook raw sweet potatoes or yams in enough boiling salted water to cover for 20 to 25 minutes or until tender. Drain. Cool slightly and peel. Mash cooked or canned sweet potatoes (you should have 1-1/2 cups.) Set aside. Preheat oven to 375F degrees. In a large mixing bowl, combine mashed sweet potatoes, brown sugar, molasses, cinnamon, ginger, nutmeg, and salt. Add eggs and milk; mix well. Pour sweet potato mixture into unbaked pie shell. Cover edge of pie with foil. Bake in 375F degree oven for 20 minutes. Remove the foil. Bake for 30 to 35 minutes more or until a knife, inserted halfway between the center and edge, comes out clean. Cool on a wire rack. Cover and chill to store. Serve with sweetened whipped cream, if desired.
Preheat oven to 375. Beat sugar and butter until well blended. Beat in flour, vanilla and salt. Stir in oats. Form into a ball. (See photo). Cover and refrigerate cookie dough 1 hour. Line 2 baking sheets with parchment paper. Roll dough by tbsp full between palms into one inch balls. (I cut the dough ball into 24 equal portions, and then roll each portion into a ball.). Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking). Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. (See photo). Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking. Let cookies rest on sheets 1 minute. Using spatula, transfer cookies to a rack and cool completely.
Place rum and Kahlua in a cocktail glass, add ice if desired. Top with cola and serve.
Preheat oven to 350. put 1st 5 ingredients in microwave and heat until smooth to mix. mix in garlic salt, spinach and hearts. put in dish and bake for 45 minutes uncovered, then 15 minutes covered.
Cut the potatoes into rough slices about 1/8 to 1/4" in width. Heat the oil over medium-high heat and add the onions and garlic and cook for about 5 minutes over medium heat. Now add the potatoes and cook over medium heat for about 20 minutes stirring occasionally until the potatoes are done. Be careful not to cook on very high heat as this will brown the potatoes and it is also important not to overcook the potatoes as they will be soft and mushy. When done, remove from the heat and strain off the extra oil. Put into a bowl and toss with the parsley, add salt and pepper to your taste and enjoy!
Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten slightly. Season with salt and pepper to taste. Heat oil in a heavy nonstick pan over medium high heat. Add rosemary and crushed garlic. Saute 1-2 minutes, pressing down on rosemary and garlic to release flavor. Remove with a slotted spoon and discard. Saute chicken 5 minutes per side, turning frequently until browned and cooked throughout. Stir in minced garlic during last 2 minutes of cooking.
Heat olive oil in a pan. Add garlic, pumpkin, onion, carrot and leek and saute. Add bay leaf and continue to saute for two to three minutes. Heat another pan. Add prawns heads and two cups of water and let it boil. Reduce heat and let it simmer. Place the prawns one on top of the other and wrap in a piece of aluminium foil drop this into the pan with prawn heads and water and let it cook. Add a cup of water to the vegetables and cook till soft. Add tomato along with celery, black peppercorns and salt. Mix and cook for one minute. Remove the bay leaf and transfer the mixture into a blender. Blend to a smooth puree. Remove the scum from boiling prawn stock. Heat butter in another pan. Add refined flour and saute for one minute. Add prawn stock little by little and stir well to avoid lumps. Add the vegetable puree and cook for one to two minutes. Strain into a deep pan. Bring the mixture to a boil again. Transfer this into a serving dish. Unwrap the prawns and place it in the centre. Sprinkle saffron strands and serve hot.
Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. Whisk together flour, baking soda, salt, and baking powder in a bowl. Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped. Add melted butter and pulse once to combine. Beat together remaining 1 1/2 sticks butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld. Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more in a standing mixer or 4 minutes more with a handheld. Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined. Sprinkle half of nut mixture evenly in bottom of bundt pan. Spoon half of batter over nuts and smooth with a rubber spatula. Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top. Bake in middle of oven until cake begins to pull away from side of pan and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then run a thin knife around outer and inner edges. Place rack on top of pan, then flip to invert cake onto rack. Cool completely.
Combine all ingredients for spice mix and toss chicken in spice mix, making certain the chicken is evenly coated. Wash your hands. In wide bottom pot or Dutch oven, heat oil until it begins to smoke slightly. While waiting, coat the chicken with the flour in a large mixing bowl, tossing the chicken with your hands to make sure it all gets coated well. Shake excess flour off the chicken, reserving the leftover flour. Pan fry the chicken over medium heat. Don't crowd the pan with the chicken or it will not get the right color. The pieces should be side by side, not on top of one another. When chicken has reached the desired color, remove it from the pan with a slotted spatula. Most likely you will have to do this in two batches. Add the remaining flour to the oil in the pan, and cook over medium heat for about five minutes to make a medium brown roux. Add onions, peppers, garlic and celery, and cook five minutes more. Add the tomatoes, chicken, dried thyme, bay leaves, stock and hot sauce. Simmer over low heat for 45 minutes. Serve over rice with freshly diced scallions.
In a small bowl whisk together the 3/4 cup beef broth, cornstarch, soy sauce, ginger, sugar, pepper and optional salt; SET ASIDE. In a large skillet or wok, heat oil until hot. Add the flank steak and crushed garlic cloves; saute until almost cooked, about 2 to 3 minutes; remove and set aside. To the hot empty skillet/wok, add the mushrooms, cabbage, sliced onion, and 2 tablespoons beef broth. Cook and stir until tender-crisp, about 4-6 minutes. Pour the set aside soysauce mixture into the skillet with the veggie mixture and cook; stir until thickened, about 2 minutes. Stir in the set aside beef and heat through.
Preheat oven to 350°F. Line two muffin pans with 15 cupcake liners and set aside. In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined. Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched. Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined. Frost the cooled cupcakes as desired.