HumbleIntelligence/food-ner-1-Million huggingface dataset:
*NOTE:if you want to save time from brewing espresso, just go to a coffee shop, and get a 20oz latte with skim/soy. Preheat the oven to 325 degrees. Spray a large glass 9X11X13 baking pan with cooking spray. Dump everything in your mixer, and blend it until it's mixed. Add it to the prepared pan. Bake for 50 minutes, and let cool before eating.
In large shallow bowl or resealable bag, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight. Remove chicken from marinade and sprinkle with salt and pepper. Place on prepared grill about 6 inches from heat. (Chicken may also be broiled or cooked on an indoor grill, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. (Reduce time to 5-6 minutes on indoor grill.).
Mix all ingredients in crockpot. Heat on high til warmed. Turn to low to keep warm. Serve with tortilla chips, pita chips, and/or veggies. ENJOY!
Thinly slice vegetables into large bowl. Mix together oil, sugar and vinegar aqnd pour over vegetables.
Bread Cutlets and Fry. Set aside and place in an Oven Proof Pan. In saucepan, brown onion in butter or margarine. Combine bouillon cubes with water and wine. Add onions to mixture. Simmer to boil and let stock reduce. Pour over chicken and bake at 375 for 45 minutes. While chicken is cooking,prepare sauce: Saute mushrooms in butter or margarine. Set aside until chicken cooks for 45 minutes. Pour over chicken and bake 10 minutes more. ***Have also used raisins/sultanas, dried chopped apricots, Red, Green and Yellow Peppers/Capsicum***. The recipe is only limited by the extent of your imagination! ENJOY! NOTE: Fresh grapes can also be used NOTE: You do not need to serve the chicken IN the white wine sauce but, (And is personal preference), you can spoon as much or as little sauce as you like over the chicken. Hope this helps!
Using a sharp knife, remove and discard rib portion from breast halves. Then cut each remaining breast portion in half, making 4 comparably-sized pieces. Combine flour, onion powder, garlic powder, pepper and salt. Place in shallow dish or plastic bag. Pour milk into shallow dish. Heat oil in skillet (a heavy or copper-bottom pan works well) over high heat. As oil is heating, dip each chicken piece in milk and coat thoroughly with flour mixture. When oil begins to bubble, place each chicken piece skin-side down in the skillet. Brown thoroughly on every side. Remove browned chicken from pan. Carefully pour off excess oil. Deglaze pan by carefully pouring in about 2 Tbl of wine, swirling it around the pan and discarding it. (You may use broth for this step if omitting the wine.) Return pan to heat. Add chicken broth and wine (or just broth if omitting the wine). Return chicken to pan. Slice onion into 1/2" rings and lay them atop the chicken. Add parsley over all. Bring to a boil, reduce heat, cover and simmer 45 minutes or until chicken juices run clear when pierced with a fork. Check only twice during cooking to ensure the pan retains adequate liquid. When chicken is done, remove from pan. Boil down (if necessary) remaining liquids to a thick broth. Serve chicken breasts covered with onion and parsley broth. Serves 4. NOTE: This recipe was tested at high altitude. You may need to reduce the amount of liquid and/or the cooking time. Serve this dish with a tossed salad in the summer and with steamed whole green beans in winter. Goes great with a nice blush wine from your local vineyard.
Stir-fry onion and garlic in oil for 1 minute. Add zucchini and brown sugar. Stir-fry for about 5 minutes. Add water and soy sauce and continue to cook about 5 minutes more or just until zucchini is tender.
Simmer the garlic, onion& oregano in the wine for 5 minutes. Add peppers (green& jalapeno) simmer 2 minutes, sti. Add tomatoes and cook 2 minutes. Add mushrooms and simmer until the sauce has thickened and the mushrooms are cooked.
Juice the lemon. Cut the beans diagonally into broad diamond shapes (any shape will do, but this just looks pretty). Blanch them in boiling water in circa 2 mins and immediately rinse in cold water. Cut the olives into chunks. Mix beans, olives, oil, and lemon juice, and add salt and pepper to taste. Crumble the cheese over the salad.
Preheat oven to 350 degrees F. Butter a 13 x 9-inch casserole dish. Cook potatoes in boiling salted water for 8-10 minutes or until tender, drain, set aside. In a large bowl, combine the next 10 ingredients, and 1 cup Swiss cheese; mix well. Fold in the potatoes. Spoon into greased baking dish. Bake uncovered for 30-35 minutes, or until bubbly and lightly brown. Top with cheddar and remaining Swiss; sprinkle with paprika. Let stand 5 minutes before serving.
In a large skillet or dutch oven, brown the ground beef and onions. Drain. Add the garlic and cook an additional minute. Add remaining ingredients. Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the cabbage is tender.
Preheat oven to 375 degrees. Spray two mini non-stick muffin tins (each with 24 cups) with nonstick spray. Fill prepared cups almost to the tops with egg mixture. Bake until eggs puff and are just set in center, about 8-10 minutes. Using a rubber spatula, loosen frittatas from the cups and slide onto a platter. Serve immediately or at room temperature.
Cook noodles according to package directions. Cook them a little bit shorter than what the package recommends b/c they will cook a little more in the pan. Heat oil in a wide skillet. Add parsley, lemon zest and juice, oregano, and pepper. Cook over medium heat to wilt parsley (1-2 minutes). Lower heat to keep ingredients warm. Drain pasta and put it in the skillet with parsley mixture. Crumble in half of the feta. Toss to coat the noodles and cook on low for a couple of minutes until feta begins to melt. Optional: You may want to add a little splash (go slow!) heavy cream to help thicken and just coat the noodles with a little more creaminess. Serve and top with remaining feta. Garnish with lemon slices.
Mix all the ingredients together. Make a round circle out of a plastic container. Put meat mixture into it pressing flat . Put on a large cookie sheet and freeze . Then I put them in a plastic bag with wax paper between them.
Preheat the oven to 450 F. Place the turkey breast, skin side up, in a 13 x 9 baking pan. Sprinkle with the thyme and rosemary. Roast, uncovered, for about 25 minutes. Remove from the oven, drain off and discard any fats and juices. Reduce the oven temperature to 350 F. Arrange the onion, pepper, carrots, dried fruit, sweet potato and pineapple chunks around the turkey. Mix together the reserved pineapple juice, brown sugar, ketchup and red wine. Pour over and around turkey. Cover pan loosely with foil. Return to the oven and bake 1 hour longer. Remove the foil and continue baking 20 to 30 minutes, basting occasionally with the pan juices, until the sauce has thickened and the turkey is cooked through.
Mix the dry ingredients first, cornmeal, flour, baking powder, baking soda, salt and sugar. Mix the wet ingredients separately, buttermilk, eggs and melted butter, then fold into dry. Do not over mix the batter, or your pancakes and waffles will be tough. Mix until the ingredients are just barely combined. Preheat your waffle iron and brush with butter, add batter and cook according to manufacturer's directions. Top with butter and maple syrup and serve with your favorite topping such as sliced bananas or strawberries.
Punch down dough and begin kneading. Knead on a floured surface until all bubbles disappear. Roll out to 1/8 of an inch. Butter the rolled out bread dough. Place torn pieces of ham and salami being careful to not overlap. Place cheese on top of ham and salami and on bread. Leave an inch on all sides free of fillings. Roll up and spritz with olive oil and bake in a 375 degree oven for around 45 minutes, or until bread is deep golden brown.
In a large saucepan, saute the onions, celery, red and green peppers in 4 Tbsp of unsalted butter, stirring constantly, until onion is translucent, or about 5 minutes. Add the diced potatoes and broth, bring to a boil. Then turn down the heat, cover pan, and simmer for 10 minutes or until potatoes are just tender. Cream flour and melted butter together and set aside. Add corn, cream, and seasonings; mix well and then heat until small bubbles appear around the edges (scalding point). Add flour and butter mixture to the pan, bit by bit, stirring well after each addition. Simmer until thickened. Serve immediately with a sprinkle of parsley or freshly ground nutmeg. Can also be made ahead of time and kept warm in a crock pot.
You can skip this step if you have very thin skinned tomatoes. Insert a fork into the caps of the tomatoes and plunge tomatoes in boiling water for 5-6 seconds, then immediately run cold water over them, and remove the skin. Core the tomatoes and slice them into thin wedges. Chop the onion finely. Make the dressing by combining the vinegar and honey. Arrange tomatoes on a plate, sprinkle with chopped onion, sprinkle with salt and drizzle over dressing.
Mix the first three ingredients together. Once mixed then add milk. Take the mixture and knead it on a firm surface. Take 1 tablespoon and roll it into a ball. Roll the ball into the cinnamon. Bake at 450 degrees for 10 minutes.
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion, garlic, and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 350. Spray a 9x13 inch baking dish with non stick cooking spray Layer as follows: 1/2 of the ziti, Provolone cheese, Ricotta, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Cover with foil. Bake for 35 minutes in the preheated oven. Remove from oven and remove foil. Sprinkle with Parmesan cheese and return to oven uncovered. Bake 5 minutes more or until cheese is golden brown. *Increasebaking time if made ahead and refrigerated.
Cut four 14 inch by 12 inch pieces of waxed paper and four sheets of aluminum foil the same size and set aside. In a large mixing bowl, cream the shortening, sugars and peanut butter; beat in vanilla and eggs until light and fluffy. In a seperate bowl, combine the flour and baking soda; gradually beat flour into the creamed mixture until combined. Divide the dough into 4 equal pieces and shape each into an 8 to 10 inch roll. Wrap each individually in wax paper and then in aluminum foil; label, date and freeze for up to 6 months. To prepare the cookies: Place the dough in refrigerator and thaw overnight. Slice the dough into 1 inch thick slices and cut each slice in fourths; form into a ball and if desired roll in cinnamon sugar. Place 1 1/2 inches apart on ungreased cookie sheets, flatten in a crisscross pattern with fork tines and bake in a preheated 350 degree oven for 8 to 10 minutes or until lightly browned around the edges. Remove from oven and allow to stand for a few minutes, move the cookies to cooling racks and allow to cool completely.
In small/medium bowl, mix filling ingredients well with whisk, chill in fridge. Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired. Set aside or chill if desired. Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions. Divide filling and place evenly down center of each crepe. One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit. Place each Lady Finger on top of filling down center of each crepe. Roll up (or fold over sides) of each crepe and place seam-side down onto plates. Drizzle each with 1 Tbl. s/f chocolate syrup. Top each with a 1/4 cup s/f Cool Whip. Sprinkle each with sliced almonds. Top each with a fresh cherry. Sprinkle each with cocoa powder. Serve immediately. Serves 2-4. *If pits are not removed, please warn guests!
In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid. In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.). Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.
Using the very small holes of a box grater or other similar-size grating device, finely grate 6 ounces of the Cheddar. Place the cheese in a small bowl. Add the butter and, using the back of a fork, mash the mixture until the cheese is well incorporated into the butter. Using the large holes of a box grater or other similar-size grating device, grate the remaining cheese. To assemble: Spread the Cheddar-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Spread 1 1/2 tablespoons of jam on each slice. Distribute the cheese, and top with remaining bread slices, buttered side up. Heat a large nonstick skillet over a medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned (watch carefully because the cheese on the outside of the bread can darken quickly). Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve. For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer's instructions. TOMATO JAM: If you're making this in the middle of tomato season when tomatoes are at their sweetest, reduce the sugar by 1 to 2 teaspoons. Cooking Directions: Place all the jam ingredients in a medium-size saucepan over medium-low heat. The mixture should bubble ever so slightly but not boil. Cook for about 1 hour, or until the jam has thickened and most of the liquid has evaporated. Let cool. (You can make this up to 1 week in advance. Store in the refrigerator).
Soak pears in warm water for 3 hrs, cut into strips, then boil in the same water for 20 mins until soft. Drain and keep the cooking water. - Put the flour into a large bowl - Dissolve the yeast in 2 tbsp of the cooking water, then add to the flour - mix all ingredients and knead well. Then shape into 3 loaves. - Leave to prove for 2 hours. - Bake in a preheated oven at 175° C (350° F) (gas mark 3) for 1 hour.
For the Garnish: Fill a medium bowl halfway with cold water. Squeeze in the juice of half of a lemon and stir; set aside. Use cutters to make flowers in apple slices. Use both slices and cut outs from slices as garnish. Submerge in lemon water prevent browning until ready to use. For the Punch: Combine punch ingredients in a Dutch oven. Heat on medium-low heat until warm. Reduce heat to very low to keep warm or reheat punch as needed. Ladle warmed punch into small mug or Irish Coffee mug. Be sure to ladle in apple flowers, lemon wheel, and jalapeno slice as well. Serve.
In a large bowl, combine the sour cream,salad dressing,caraway seeds & salt. Add cauliflower,celery leaves & onions. Toss to coat. Refrigerate 2-3 hours before serving. Prep. time does not include chilling.
In a Dutch oven combine dried apples, honey, raisins, and brown sugar. Heat and stir until mixture boils; reduce heat slightly. Cook, uncovered, for 1 minute, stirring constantly. Remove from heat. Stir in peanut butter until melted. Stir in apple butter and cinnamon. Stir in rolled oats, walnuts, wheat germ, and sunflower seeds until well combined. Add cereal, stirring to coat. Press mixture very firmly (or bars will crumble) and evenly into an ungreased 8x8x2-inch pan. Chill to set. Cut into 8 bars. Store in an airtight container in the refrigerator up to 2 days.
Preheat oven to 350°F. Combine milk and lemon juice in a bowl, set aside. In a medium microwaveable bowl combine flour, sugar, and butter. Microwave on high for 30 seconds. With a fork crumble. Set aside 1/2 cup of mixture. Beat an egg into milk. Add baking soda, let froth. Add to flour mixture. Add chocolate chips. Stir until just combined - do not overmix. Divide evenly in paper lined muffin pan (12). Sprinkle with set aside streusel. Bake 20 minutes.
Preheat your oven to 350°F Mix together syrup, salt, pepper, white wine vinegar, Worcestershire sauce, and chili powder in a medium size bowl. Take your flour and put it on a plate. Also on a separate plate, pour your breadcrumbs. Put your pork chops in flour first then your liquid mixture then your breadcrumbs. Do this to all your pork chops and place in a baking pan. Cut the stick butter into 1 tablespoons each and put on top of the pork chop. Bake for an hour or until there is no more and tender.
Cut salmon fillets into 4 portions. In a large saucepan, bring white wine to a simmer. Place fillets in saucepan; cover. Poach 12 minutes, or until the inner flesh has turned light pink. Remove salmon with slotted spatula, cover, and place in 250 degree oven. Combine hot poaching liquid in blender with remaining ingredients. Process for 1 minute. Always be careful when blending hot liquids! Return to saucepan and whisk until thickened. Serve poached salmon fillets with dill sauce spooned on top.
Place cleaned prawns in a large bowl and sprinkle with the juice of 1 lemon. Set aside. Cut artichoke hearts into quarters and set aside. Melt butter and oil together in a large skillet over medium heat. Add prawns and cook for 2 to 3 minutes, turn over and cook for 2 minutes more. Remove from skillet. Add artichoke hearts, shallots and wine to the skillet and bring to a boil. Reduce heat and cook for 4 minutes. Add the prawns, toss and cook for 3 minutes more, or until JUST done. Remove from heat and place on a serving platter or individual plates. Sprinkle with tarragon, salt, pepper and serve.
Separate the grape leaves and place in a large bowl. (This will take a long time guessing 20 minutes.). Cover the leaves in boiling water and soak for 20 minutes. Drain the water and rinse leaves few times. Meanwhile, in a medium saucepan over medium heat, add onion, rice, and water. Cover and simmer until rice is HALF cooked, about 8 minutes. Drain off and discard any liquid. Add garlic to rice mixture. Mix the onion/rice mixture, ground meat, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl. PREHEAT OVEN to 375 degrees. Take one leaf, shiny side down, cut off the stem, and place 1 teaspoon of the mixture at the bottom (stem) end of the leaf. (If you want a bigger amount, put 1 tablespoon of filling in.). Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4 QUART POT. Repeat with all leaves, rolling tightly- leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Put onto tray. Repeat until all of the filling is used up. Put leftover leaves in bottom of baking dish. Place stuffed grape leaves into a baking dish in layers, squeeze them gently, pack tightly into container, and just cover with chicken stock-might be too much stock. WEIGH DOWN BY placing a heavy oven proof plate inside casserole directly on top of dolmades-weigh that down with another oven proof weight. Bake in a 375 degrees F oven for about 1 hour, check to see if rice is done. You do NOT want it to be a rolling boil or they will burst open. Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes. Slowly pour in the lemon juice while whisking. Gradually add some of the hot but not boiling liquid from the baking dish-guessing about 5 tablespoons- and continue whisking until it thickens. Mix most of the avgolemeno sauce into the dish with the dolmades reserving some for garnish. Serve the dolmades garnished with the reserved avgolemeno sauce and some chopped dill and or mint.
Heat over to 400. Grease a cookie sheet. In a small bowl, combine sour cream and water, blend well. Add pancake mix and stir just until moistened. Drop by tablespoonfuls onto greased cookie sheet. Bake for 8 - 12 minutes or until lightly browned. Serve warm. **you can add, 1/2 cup of shredded cheese and/or 1/4 cup of bacon pieces -- or top biscuts with sliced olives or mushrooms -- whatever you like -- .
In a large bowl, thoroughly stir together the flour and salt; set aside. In another large bowl, with electic mixer on medium speed, beat together the butter, shortening and brown sugar until light and fluffy. Beat the molasses and orange zest into the butter mixture until evenly incorporated. In a small bowl, stir together the sour cream and baking soda until well blended. Beat the sour cream mixture into the molasses mixture. Gradually beat in the flour mixture until smooth and well blended. Cover and refrigerate the dough until firm enough to handle, at least 4 hours or overnight. Preheat the oven to 375*. Grease several baking sheets or coat with nonstick spray. Divide the dough in half. Working with one portion at a time and leaving the remaining dough chilled, shape portions of the mixture into generous golf ball sized balls with lightly greased hands. Place on baking sheet, spacing about 3 1/2" apart. Using your hard, press down the balls until about 1/2" thick. Evenly brush the cookies with the egg yolk mixture, try not to drip on the cookie tray, as the egg will burn on the baking sheet. Bake the cookies, one sheet at a time, in the middle of the over, reversing the sheet from front to back, halfway through baking to ensure even browning. Bake for 7-10 minutes -- or until browned on top and just beginning to firm up when tapped in the centers; be careful not to overbake. Transfer baking sheet to wire rack and let stand until the cookies firm up slightly -- 3-4 minutes. Using a spatula, carefully transfer the cookies to wire rack to cool completely -- Store in an airtight container for up to 1 week or freeze up to one month.
Cut off wingtips, and discard; cut wings in half at joint. Combine soy sauce and remaining 5 ingredients in a small saucepan; cook over medium heat, stirring constantly, until thoroughly heated. Reserve 1/4 cup marinade, and chill. Pour remaining marinade into a large heavy-duty, zip-top plastic bag; add chicken, and seal. Chill 2 hours, turning occasionally. Remove chicken from marinade, discarding marinade. Cook chicken, covered with grill lid, over medium-hot coals (350F to 400F) 20 minutes, turning once and basting with reserved 1/4 cup marinade.
Mix together the cake mix, butter and 1 egg. Pat into the bottom of a greased 9"X13" baking pan. Mix together the cream cheese, 2 eggs and powdered sugar. Pour over the cake mixture in the pan. Bake at 325 degrees F for 35-40 minutes. Cool and cut into bars.
Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 minutes Pour the milk and water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidizing until smooth. Divide the soup into bowls, finishing with the cilantro leaves if you have them.
cut all ingredients until about the size of a half dollar. string a mix of the ingredients on skewers and grill until fully cooked.