HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put on water for pasta to boil first. When I'm cooking for company, I like to use different shaped pasta; it's a bit more festive. Anything you like works well. Cut chicken breasts into small, bite-size pieces, and season chicken breast with season salt, lemon pepper, and garlic salt. Melt butter in a frying pan over medium heat. Add chicken breast pieces and let them cook until white on both sides. Turn down to medium low, add teriayki sauce (I like to use the glaze/marinade, because it's a little thicker) and let chicken finish cooking while the teriayki is absorbed. Turn down to low, add the alfredo sauce and stir well to mix everything. Allow it to simmer until the pasta is ready. Drain the water from the pasta and add chicken and sauce mixture. Toss and mix well. Serve.
Saute the vegetables in the butter over medium heat until softened, but not browned. Set aside to cool thoroughly. Whisk together the eggs, then add the cheese. Combine the flour, baking powder and salt and pepper and whisk into the egg mixture. Add the vegetables, then pour into a greased 1 1/2 qt baking dish. Bake at 350 degrees F for 40-45 minutes. Let stand for 5 minutes before cutting.
Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking. Heat oil in a pan add beef, cook over medium high heat until well browned all over. Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200°C approx) for 20 minutes for medium rare or until desired doneness. Red Currant Sauce. Heat butter in pan add onion and garlic, cook a couple of minutes, add mushrooms and cook until onions and mushrooms are soft. Add peppercorns and wine, simmer uncovered, 2-3 minutes. Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min's or until mixture has thickened slightly. Whisk in extra butter over a low heat. I serve mine with parsnip mash in pastry shells with salad and berry dressing.
Preheat oven to 450. Slice all or any combination of the above vegetables (it's good with all of them!). In a 13 x 9-inch baking or roasting pan, combine all ingredients. Bake uncovered, stirring once, 20 minutes or until vegetables are tender.
Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate. Mix in the rest of the ingredients, adjusting sweetener to taste. Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.
Mix ingredients until smooth and blended but don't overbeat. Ladle batter onto a hot griddle or into a waffle iron.
Heat oil in a large saucepan over medium heat. Add in onion and saute until golden (about 7-8 minutes). Add in sliced cabbage, cider vinegar, sugar, celery seeds and black pepper; mix to combine and cook until the cabbage if crisp-tender and the liquid is reduced to a glaze (about 10-12 minutes). Season with salt.
In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard. Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired. Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.
In a large bowl (non metallic) combine pineapple, barbecue sauce, soy sauce and ginger in. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator. Grill or broil chicken 15 to 20 minutes or until chicken is no longer pink, brushing occasionally with marinade and turning once halfway through cooking. Discard any remaining marinade. Garnish with pineapple wedges if desired.
Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside. In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching. Stir in lemon juice; cover and remove from heat. Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl. If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week. Reduced Fat Ricotta: Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above. Makes about 2 cups.
Grease cookie tins. Preheat oven to 375°F (190°C). Beat butter, eggs, sugar and vanilla together until they are light and fluffy. Sift flour with baking powder, soda and salt and stir them into the first mixture. Blend well. Stir in coconut and rolled oats. Drop by heaping teaspoonfuls onto cookie sheets and bake for 10 minutes. Cool on wire racks and store in tightly covered cookie tins.
Line a cookie sheet with parchment paper and preheat oven to 425. Lay bacon on paper and sprinkle with sugar. Bake 10 minutes then drain fat from pan (carefully!). Bake 5 to 10 minutes more, until it's as crisp as you like.
Use Canola cooking spray and coat casserole dish. Open up the chilies to lay flat and line bottom and sides of pan. Spread the grated Pepper Jack over the chilies. Blend the eggs, half and half, salt and pepper in a bowl and pour over the cheese and chilies. Bake at 325 degrees for 30 minutes or until set. Top with the grated cheddar cheese and return to oven until cheese melts. Top with green salsa.
Preheat oven to 375°F. Combine mangoes, lime juice, and nutmeg in a mixing bowl. Stir until mango is coated with lime and nutmeg. Spoom fruit into a greased 8 inch square pan. In another bowl combine flour, baking powder, salt and brown sugar. Mix well. Using a pastry cutter, cut the butter into the dry mix until it resembles a course meal. Stir in milk, mix until smooth. Spread batter evenly over fruit. Bake at 375°F for 20-25 minutes or until lightly browned on top.
Grate khoya and keep aside. Combine carrots and milk in a large heavy based pan. Bring to a boil. Lower the heat and cook the carrots, stirring constantly, until all the milk dries up. Pour ghee into the carrots. Add khoya. Saute for a few minutes. Add sugar. Continue to cook and stir the carrot mixture till it dries. Remove from heat when still moist. Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil. Reheat carrot halwa just before serving with a little milk. If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired. Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency. This makes 100gms of khoya.
Wash rice until water runs clear. Cover with cold water and leave to soak for 30 minutes. Pound saffron threads, place in a small bowl (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required. Heat half the oil or ghee in a frying pan (this part tastes better with ghee or butter), add the almonds and fry until becoming golden making sure not to burn them by watching them until done. Remove to a plate with a slotted spoon and reserve. Add onion to pan and fry gently until transparent. Increase heat, add meat and cook, stirring often to make meat crumbly. Fry until the juices evaporate, add baharat (Recipe #79179), 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside. Heat remaining oil or ghee in a deep large bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil. Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil. Reduce heat to low and cover pan tightly. Simmer gently until rice is done. Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary. Rice should not spoil, though this depends on its quality. Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-rosewater. This is excellent served with Recipe #384628 or roast lamb or as part of a buffet.
If you have to proof the yeast first, proof it in the sugar and water in the bread machine's basin for 10-15 minutes or until foamy; then mix the other ingredients together and pop it in for the Basic Medium or Basic White cycle. If not, just throw everything in, hit the Basic Medium or Basic White cycle for a 1-lb capacity, and kick back and let the machine do its work! The 1-lb loaf yields about 10 large slices. For 1.5-lb loaf, use 1 cup water, 3 tablespoons oil, 3 tablespoons sugar, 1 1/2 teaspoons salt, 3 cups bread flour (3 TB vital wheat gluten + 3 cups AP flour) and 2 1/4 teaspoons active dry yeast. For 2-lb loaf, use 1 1/3 cups water, 1/4 cup oil, 1/4 cup sugar, 2 teaspoons salt, 4 cups bread flour (4 TB vital wheat gluten + 4 cups AP flour), and 1 tablespoon active dry yeast.
Preheat oven to 350 degrees Fahrenheit. Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg, egg whites, salt and the vanilla. Beat well. In a smaller bowl, combine the dry ingredients (flour, ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric mixer until batter is smooth and creamy. Fold in entire bag of chocolate chips, and if you like add the walnuts. Drop dough by large teaspoons (or scant Tablespoons) onto cookie sheet and bake for 11 minutes (the time REALLY depends on your oven so watch that first batch!).
Place chicken on bottom of crockpot. Pour broth over the chicken. Mix together the stuffing, soup, and water, and place on top of the chicken. Cook on low for 7 hours. MC NI = Per Serving (excluding unknown items): 208 Calories; 7g Fat (30.8% calories from fat); 30g Protein; 6g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 817mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Fat. . . . . . . . . . .
Preheat oven to 350. Combine flour, cocoa, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl with an electric mixer. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in white chocolate chips. Drop by well-rounded teaspoons (I did tablespoon measures and got 48 cookies) onto ungreased baking sheets. Bake for 9-11 minutes. Let cool on baking sheets for 2 minutes. Transfer to wire racks and let cool completely.
Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet. In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar. Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 1 hour and 30 minutes. Or, to enjoy all year round, place in the oven at 425°F for 1/2 hour and then lower to 275°F for another hour, until meat is tender.
in large frying pan, brown meat with herbs and pepper and onion. slow boil noodles for 30 minutes. cook grease out of meat, don't drain. add sauce to meat mixture and let simmer for 10 minutes. drain water from noodles and mix in meat well. dump into casserolle dish pre-heat oven to 350 degrees. cover with cheese. bake for 25 minutes or until cheese is golden brown. serve enjoy.
Preheat oven to 325. Grease and 8x8 baking pan with butter. Line with parchment paper and grease the paper. Set aside. Melt butter and chocolate together in a 2-qt saucepan, stirring often. Remove from heat and stir in sugar. Add eggs and vanilla and stir until smooth. Add nuts, if using, and flour, and stir until incorporated. Pour into prepared baking pan and smooth. Bake about 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool at least 2 hours before cutting and serving.
Sift together flour, sugar, baking powder, and salt. Set aside. In a small bowl, beat egg whites until stiff; set aside. In a meduim bowl, beat egg yolks well. Stir in milk. Add sifted dry ingredients to egg yolks and mix until moistened (be careful not to over mix). Add vegetable oil. Fold in egg whites. Stir cinnamon into mixture. Add apples. Blend lightly into mixture. Bake in preheated waffle maker for at least 4-5 minutes, until crisp and brown. (They'll be done when waffle iron is no longer emitting steam). NOTE: Waffles should be done when steam subsides from waffle maker.
Preheat oven to 350°F Grease bottom only of a 9 x 13 pan with shortening or cooking spray. Mix cake mix, buter and egg whites and milk in a large bowl with a spoon. Stir in chocolate chunks. Spread evenly in pan. Bake for 20 to 22 minutes or until edges are golden brown. Cool completely, about 1 hour. Cut and serve. Makes about 24 bars. (6 x 4 rows).
Prepare cake layers according to pkg directions. In small bowl, combine pudding mix, topping mixes, and milk. Beat with electric mixer at medium speed until stiff, about 2-3 minutes. Place one cake layer, flat side down, on serving plate. With pudding mixture, make a ring about 1/2 in high and 1 in wide on top of cake layer. Place half of cherry pie filling in center of cake. Place second cake on top, flat side down. Repeat with pudding mixture and remaining cherries on top of second layer, reserving enough pudding mixture to cover sides of cake. Frost sides of cake with pudding mixture. Refrigerate until serving.
Preheat oven to 350 degrees. Mix all ingredients together and pour into a 1 1/2 quart casserole dish that has been lightly coated with oil or sprayed with non-stick spray. Bake for approx 1/2 hour or until slightly set and beginning to brown on top.
Whisk mayonnaise, mustard, vinegar and garlic in medium bowl to blend. Season to taste with salt and pepper. Cover, chill. Cook bacon in large skillet until crisp. Drain on paper towels. Crumble. Boil potatoes in large pot until just tender. Drain and transfer to a large bowl. Cool for 15 minutes or so. Mix bacon, celery, green and red onions, eggs and dressing into potatoes. Season with additional salt and pepper if needed. Chill. Note: I usually hold back about 3/4 cup of the dressing to toss with salad just before serving. While chilling the potatoes soak up a good bit of the dressing and if not careful it can become dry. If this happens just moisten with a small amount of milk and stir to encorporate.
Line bottom of slow cooker with baby carrots. Spread the young potatoes next. Spread the meatballs. Pour in chicken broth. Cook on Low setting for 8-10 hours.
Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray. Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes. Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet. Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F. Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken. Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes. Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.
Mix first 5 ingredients, including the pineapple juice. Gently fold in cool whip until thoroughly blended. Place in a 9x13x2 in container, or line muffin cups with paper. Freeze overnight.
In a medium mixing bowl, whisk the milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and a good pinch of kosher salt. Stir in the oats and chia seeds. Cover and refrigerate for at least 4 hours or overnight. (If you want to make things super easy for yourself in the a.m., divide the oats between two jars or Tupperware containers before refrigerating, so you can grab and go.). maple pepitas: Line a plate or cutting board with a piece of parchment. Heat a small skillet over medium heat. When hot, add the pepitas. Toast for 2-3 minutes, shaking the pan occasionally, until the pepitas are lightly browned. (They will make a little popping noise as they toast. Add the maple syrup and a pinch of salt and cook, stirring regularly, for 1 minute more. Transfer the pepitas to the parchment and let cool completely, about 10-15 minutes. Break up any large clumps with your hands. When you're ready to serve, give the oats a good stir and spoon them into jars or bowls (if you haven't already. Top with candied pepitas and hemp seeds (if using).
Dissolve yeast in 1tsp water. Mix twoflours,salt,ajwain together. Mix dissolved yeast and yoghurt and add to the flour. Add mashed potatoes,coriander,sesame seeds,green chilli,ginger,mint one by one. Knead thoroughly all ingredients to fine&soft dough. Cover the dough with a musline cloth,let it ferment for 1/2 hour or the dough should be double sized. Knead again without any lumps and make puris. Roll them little thicker than normal puris. Otherwise they can not get puffness. Deep fry to golden brown colour&serve hot with coconut chutney (raita) or any other raita Knead again.
Boil 6 cups salted water (add a little oil to the water so the macaroni won't boil over)Add macaroni (stir to separate) let boil for 6 to 8 minutes. Drain and set aside. Return pot to stove heat oil and add green pepper and onion - saute until tender. Add hamburger, salt, pepper and chili powder to onions/pepper mixture and cook until no longer pink. Add tomatoes and macaroni to meat mixture and stir well. Add tomato juice to not quite cover all. (More or less tomato juice can be added depending on how soupy you like it. The macaroni soaks up alot of the juice.) Simmer for 30 minutes stirring occasionally.
Lightly season prawns with salt and pepper. Add cornflour and toss well together to combine. Set aside. Place wok over medium low heat and pour in oil. Add in raw cashew nut and slowly heat the oil ( cashewnuts will be fried at the same time the oil is being heated up) Fry cashewnuts till it turns lightly golden and dish out before it begins to turn dark brown. Drain from oil and set aside. heat the same oil in the wok until hot and deep fry the prawns for 2-3 minutes. Remove and set aside. Put 2 tbsp oil in a clean wok and fry ginger and garlic until fragrant.Add onions and dried chillies. Fry for a minute. Pour in the sauce ingredients and bring to a boil. Add in the prefried prawns to the wok.Mix briskly. Thicken sauce with the cornflour mixture and toss in the cashewnuts. Dish out and serve hot with rice.
Preheat oven to 400*. Line a baking sheet with aluminum foil or lightly spray with cooking spray. In a food processor or blender, process the pesto ingredients for15 -20 seconds, or until slightly chunky. Place the fillets about 2 inches apart on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds. Bake 10-12 minutes, or until fish easily flakes when tested with a fork.
Steam the corn and edamame as directed on package. Place under cool water and rinse to cool; drain well. Mix the corn and edamame with chopped vegetables and sprinkling of salt. Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend. Serve chilled.
Place oven rack in middle of oven. Preheat oven to 400°F. Coat a 9-inch pie plate with cooking spray. To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine. Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together. Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times. To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust. To make crumble, in small saucepan, melt butter. Add oats, flour and sugar; stir to combine and scatter over apples. Bake for 20 minutes. Reduce heat to 350°F and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes. If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking. Let rest at least 30 minutes before slicing into 8 pieces and serving. Yields 1 piece per serving. Note: Use a variety of apples such as McIntosh, Granny Smith and Jonagold. If you like your apple filling a bit saucier, bake for an additional 10 minutes.
Prepare the instant pudding as directed on package. In a bowl combine pudding, cool whip and half of the crushed Oreos and mix very well until mixture is evenly colored. Place mixture in 9x9x2 pan. Top evenly with the rest of the crushed oreos. Refrigerate for a couple of hours and enjoy!
Mix together in pan, 2 tablespoons oil, onion, chicken, 1/2 the parsley, chick peas, pepper, salt and cinnamon. Fry this mixture over low heat, covered for 10 minutes. Add water and bring to boil. Cook over medium heat for 40 minutes. Meanwhile prepare the french fries according to package directions. Add the cooked fries to the chicken mixture along with the egg and simmer for 10 minutes. Garnish with remaining parsley.
Preheat oven to 350 degrees F. Peel sweet potatoes and then slice into French fry style sticks. Line a jelly roll pan with a sheet of baker's parchment paper. Toss sweet potato fries in a bowl with olive oil to coat sweet potatoes. Lie sweet potato fries on to the parchment paper. Sprinkle with salt. Use 1.5 teaspoons worth of cinnamon and sprinkle sweet potato fries. Bake them for 20 minutes, then turn them over. Sprinkle salt and remaining cinnamon on the fries. Bake them for an additional 30 minutes. Serve and enjoy!
1. Remove and discard the skin from the chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste. 2. Heat a dry skillet over medium heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix. 3. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours. 4. Preheat the grill to high. 5. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all). 6. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lime or lemon wedges.