HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350F. Rinse chicken and place in baking dish (large enough to fit the four breasts comfortably). Pour entire bottle over chicken breasts, lifting pieces to make sure the marinade gets underneath. Bake for 45-60 minutes or until internal temperature is between 165-170F. *In the last 20 minutes begin rice. **Serve chicken over rice, making sure to add some of the marinade over top!
Preheat oven to 375 degF (190 degC). Lightly coat a baking dish with cooking spray. Lay potatoes in single layer in baking dish and scatter onions on top. In a small bowl combine melted butter, honey, mustard, salt and pepper, drizzle over potatoes. Bake in oven for 35 minutes or until tender, stirring halfway through.
Brown meat in hot fat. Season meat with salt and pepper, and add water, onions, and celery. Cook slowly on top of stove until meat is tender, about 3-4 hours. If liquid cooks away, add more water. This needs plenty of broth. Mix flour, oil, salt, sugar, and enough water sufficient to form a nice ball of dough. Roll out 1/4 inch thick; cut in squares and drop into boiling broth. Cook about 15-20 minutes.
Drain pineapple, reserving juice, set the pineapple aside. Prepare cake in a greased 13 x 9 pan. Cool. Meanwhile, prepare pudding according to package directions. Cut the cake into 1 inch cubes, place half in a 6 quart punch bowl. Top with half the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped tipping and coconut. Repeat layers. Cover and chill for 6 hours or overnight.
Heat oil in a large nonskillet ove medium-high heat. Add chicken and bell pepper; cook, stirring frequently for 5minutes or until chicken is browned. Add sauce and water to skillet. Bring to a boil, then reduce heat to low. Cover. Cook for 5minutes or until chicken is no longer pink. Stir in cooked rice.
For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling. To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine. Sprinkle the crushed amaretti biscuits over the unbaked pie shell. Spoon the ricotta filling over the crushed biscuits and spread out evenly. Place the unbaked pie in the fridge for 20-25 minutes. Set oven to 350 degrees. Place the pie plate on a baking sheet. Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time). Turn the oven heat off and leave the door a little open. Leave the pie in the oven with heat off until oven is cool. Cool completely before slicing.
To increase the protein, I suggest using Ronzoni's Ancient Grains Pasta Thin spaghetti. Heat the sesame oil in a Dutch oven over medium high heat. When the oil is hot, add the onion, carrot, celery and cook for 10 minutes until the vegetables are soft and the onion is translucent. Add garlic and parsley and cook for another minute. Add the beef stock, chicken stock, water, soy sauce, sriracha & ground ginger (or Chinese 5 spice). Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes. Season with salt & pepper. While the soup is simmering, prepare the noodles to el dente as directed on the box, and prepare the other toppings you are including. Place cooked noodles and/or other main ingredients in a single serving bowl. The contents can vary for each diner. Top with hot broth, soft boiled egg, green onion and a drizzle of sesame oil.
In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 minute. Sprinkle with the ricotta salata just before serving.
Sift the flour and salt into a mixing bowl. Rub the fats into it until the mixture resembles fine crumbs. Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes. Turn the oven to 400°F, whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally. Roll the pastry out and place in a pie dish that has been dusted with cornflour. Blind bake for 10 minutes. Melt the butter and mix together with the maple syrup, sugar, eggs, chocolate chips, orange juice and rind. Fold in the pecans, you can chop them in half if desired. Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.
Warm up a bowl of milk. Set aside. Toast your bread. Spread toasted bread with butter. Tear up the toast and drop it into the warm milk. Dunky, dunky. Sprinkle it with sugar or drizzle it with honey. Yum, yum.
Place butter, chicken, salt, pepper, garlic, mushrooms, onions, wine, thyme, and bay leaf in crock pot. Combine chicken broth and flour; pour mixture into crock pot, and stir. Cover and cook on LOW setting for 5-6 hours. Remove and discard bay leaf. Serve over rice.
heat tortillas, in microwave until soft. in a saucepan cook half of the onions, garlic, cilantro, in the butter until onion is tender. mix the flour into the sour cream and then add to the onion mixture, stir in the broth and chili peppers. stir until thickened. remove from heat and add 1/2 of the cheese. for the filling, stir 1/2 cup of the sauce into chicken, add cilantro. place about 1/4 cup of filling in each tortilla; roll up. arrange rolls, seam side down. place in a lightly greased 12x71/2x2inch bakiing pan, top with remaining sauce. bake, covered, in a 350 degree oven about 30 minutes or until heated through. sprinkle remaining cheese. and return to oven to bake an additional 5 minute. remove from oven sprinkle with olives, tomatoes, and green onions. let stand 10 minutes.
Preheat oven to 350. Peel the sweet potato and slice it with a vegetable peeler into thin strips. Lay them out on a parchment lined tray. Keep them seperate and not touching in a single layer. Spray them lightly with olive oil. Sprinkle with sea salt and pepper. Bake them about 20 minutes or until browned and crispy. Turn the tray about halfway through. Keep your eye on them and adjust the cooking time to acheive the desired crispy texture. Cool slightly and enjoy!
Thaw the spinach (microwave "defrost" setting, or in a sieve under cool running water), squeeze out the extra water, set aside in the sieve to finish draining. Beat the eggs, shred the cheese, combine, set aside. Mince the onions, slice the mushrooms, or use already-sliced criminis (life is too short to slice mushrooms! IMO). In a medium saute pan, on med-high heat, heat half of the chicken broth, add the onions and bring to a simmer. Allow the broth to nearly cook away, while the onions become brown. Watch it - don't let it burn. As the broth simmers away, add the remaining broth and the mushrooms. Lower the heat as needed to maintain a low simmer. Give the onion/mushroom/broth mixture a stir, and when just a bit of broth is left, remove the saute pan from the heat. Combine all ingredients in a baking pan and put in the oven, at 325 degrees for 35 - 40 minutes. VERY IMPORTANT: be sure to use already-cooked rice. (About cooking the rice ahead - I make a large-ish batch of it, and freeze it in smaller containers; it reheats pretty well in the microwave or skillet.).
Heat refried beans in small pan till warm (optional). I like it right out of the can too. Take sufficient amount of refried beans from can or pan to place on one slice of bread (depends on how hungry you are). Add mayonnaise, pickles, salt and pepper according to your preference over beans. Add the other slice of bread and eat away! Don't knock it until you try it.
Brown meat, drain. Chop onion and green pepper. Mix all ingredients together in crock pot. Cook on high heat for 1 hour or low heat for 4 hours.
Mix ingredients until sugar is dissolved. Pour over pork and let sit for 6 to 8 hours but no more than that. If you like you can rinse the pork before using it in your recipe or cooking.
In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil. Cover and simmer for 5 minutes. Uncover and cook over medium heat until a candy thermometer reads 238 (soft ball stage). Remove from the heat; stir in peanut butter and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes. Transfer to a buttered 8-inch square dish. Cool and cut into squares. Store in the refrigerator.
Brine the wings in a covered container by first dissolving kosher salt in cold water. Make sure there is enough water to cover the wings. Refrigerate the wings and salt solution for 4-6 hours maximum. Meanwhile, make the sauce: Combine the honey, ketchup, dark soy sauce, vinegar, minced garlic, black pepper and cayenne in a small saucepan. Simmer on low for 15 minutes to thicken. Set aside. After the wings are done brining, heat the oil in a deep fryer to 320°F. Drain the wings and dry them with paper towel. When the oil reaches the desired temperature, fry the wings a batch at a time (about 10-12 wings together will be best). Depending on the size of your wings, cooking time will vary from 10-15 minutes (check for doneness, even if wings seem pale they may be cooked through). Remove wings from the fryer and place in a large bowl. Add 2 tbsp of the sauce and toss the wings to coat evenly. Add more sauce if needed, but start with a little at a time. Continue frying up remaining wings and repeat this step. Serve with napkins, as these get your fingers sticky!
Pre-heat oven to 350. Combine first 6 ingredients in a bowl. Spoon into a 1-qt casserole dish. Sprinkle with 1 tablespoon cheese. Bake at 350 for 30 minutes or until bubbly. Serve with toasted bread.
In dutch oven or electric skillet, heat oil. Add onion, saute 2 min, add beef, cook and stir until done. Add flour, cook and stir 1 minute. Add milk, butter and spices, stir until creamy. Fold in macaroni. Top with cheese, cover and heat until cheese melts.
Heat milk in double boiler. Caramelize 1 cup sugar in deep heavy saucepan. Stir in orange juice and hot milk. Stir in remaning sugar and orange rind. Cook, stirring often,to soft ball stage. Remove from heat and add margarine. When cool, beat until creamy and stir in nuts. Pour outon greased platter and cut into squares.
Set oven to 375°F. Grease an 8 x 8-inch baking pan. Mix all crust ingredients together, and pat into bottom of prepared baking pan. Bake for about 8-10 minutes; cool completely. Cream 1/2 cup butter with icing sugar. Add in the eggs one at a time, beating well after each addition. Spoon/spread the mixture onto cooled graham crust. Whip the cream, then gently fold the drained crushed pineapple into the whipped cream. Spread oven the egg mixture in the pan. Sprinkle with graham cracker crumbs on top. Refrigerate for minimum 3 hours before serving.
in a soup pot, combine the oil, onions and rosemary. cover and cook on medium heat for 10 minutes, stirring often. add the potatoes, salt and water or stock and bring just to a boil. lower the heat, cover and simmer for about 10 minutes till potatoes are tender. with a slotted spoon, remove and set aside 2 cups of the cooked potatoes. to the soup pot, add the spinach, basil and parsley, cover and cook for 1 or 2 minutes till spinach is wilted but still bright green. in a blender, puree the reserved potatoes with the neufchatel, grated cheese, milk and pepper. stir the puree back into the soup and reheat gently - adjust seasonings to taste.
Heat oven to 375°F Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets. Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture. Bake at 375°F for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm.
Beat eggs until very light. Beat in the 2 cups flour and salt. Work in the 1/2 cup of flour and a little more if needed. Dough should be soft and does not stick to your fingers. Turn dough onto a board and spread lightly with butter, working in butter with hands a little at a time. Knead dough until it is smooth and soft. Cut dough into 4 parts. Roll one part on a floured board until paper thin, keeping remaining dough covered to avoid drying, until ready to use. A ravioli machine may be used instead of rolling. Cut into 2 x 6 inch strips. Drop into hot oil, 365 degrees, and using two forks turn dough over immediately and roll quickly before it becomes to crisp. Fry until very lightly browned. Drain on absorbent paper. Dilute honey with a little hot water and dribble over Thiples. Sprinkle with sinnamon and finely chopped nuts. Thiples are best eaten with fingers as they break if pierced with a fork.
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Blend cake mix (dry), pudding (dry), eggs, sour cream, oil, and extract in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute. Beat on medium speed, scraping bowl frequently, 3 minutes. Toss chocolate chips with a little bit of flour (to help suspend them in the batter). Fold chocolate chips into batter. Sprinkle top of batter with chocolate jimmies. Pour batter into prepared pan. Bake 50 minutes or until wooden toothpick inserted in center of cake comes out clean. Cool 15 minutes; inverted on wire rack. Remove pan; cool completely.
Preheat oven to 350 degrees F. Half the peaches and remove their stones, place in a bowl and pour boiling water over them, drain them after 30 seconds, slip of their skins. Place the peaches in a shallow baking dish, mix the sugar with the Marsala and pour over the peaches. Add the vanilla pod and the cinnamon, place in the centre of the oven and bake uncovered for 35 to 40 minutes. After that time remove from the oven, put all the juices in a small saucepan. Mix the arrowroot with some cold water and add to the juices. Then whisk on a low heat until it is slighly thickened and clear again. Pour the sauce, over the peaches and leave it to cool, leave the cinamon and vanilla pod in the sauce. Cover and refrigerate for a day so the flavors develop. Nice served with whipped cream to which you add some vanilla essnece, but serve that in a seperate bowl.
Preheat the oven to 350*F. Put the butter into a 4-quart pot and place over medium heat. When butter has melted, add onion, garlic and thyme sprigs. Saute until translucent, about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a little. Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove from the heat and set aside. Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream, parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture one serving spoonful at a time to temper the egg mixture, stirring well after each addition. Add the breadcrumbs and stir well. Spray the loaf pan with cooking spray, line with wax(or parchment) paper, and pour the mixture into the pan. Set in a large roasting pan and fill the pan with water halfway up the loaf pan. Place into the top half of the oven and bake until the center is set, about 60-70 minutes. Remove from the oven and let cool 15 minutes before turning out onto a plate to slice.
Combine first three ingredients and add sour cream, oil and water. Mix well. Add the eggs one at a time, beating well after each addition. Stir in chocolate chips. Pour into well greased bundt pan and tap or bump the pan to get rid of any bubbles or air pockets. Bake at 350 for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool 10 minutes. Remove from pan and cool completely on wire rack. Frost as desired or shake a little powdered sugar on top.
Hold banana with both ends facing up and cut through the skin down the center, lenghtwise, not piercing the banana. Pull the skin apart and make 8 horizontal slices into the banana, about 1/2 inch apart or so. Place a piece of the Hershey bar into a slice, and a Marshmallow into the next one, and so on until all slices are filled. Pull the skin of the banana closed again and wrap the banana in foil. Place banana on it's side, either on BBQ grill, with medium heat setting, this can also be done in a 350 degree oven. Let the banana cook for 10 minutes or until the banana is soft to the touch. Unwrap banana (the skin will most likely be dark in color or seem burned), let stand for 5 minutes (can be very hot), and enjoy!
Allow all your frozen berries to dethaw in a sieve placed over a bowl. As they thaw, juice should drain into the bowl- save it! You need it for the a later step. (Thawing not included in prep time). Preheat you oven to 375 degrees. Pie crusts always have 2 in a package. Unroll one and place it flat in the freezer, unroll the other and set it in your 9 inch pie plate. In a tiny bowl beat together the egg yolk and water with a fork. This is called egg wash, and will make your crusts pretty and will work as "pie crust glue." Brush the egg wash around the rim of the pie crust in the pie plate. In another small bowl, add your cornstarch, then slowly pour one cup of the drained berry juice to the cornstarch while whisking briskly. It should not be lumpy by the time you're done. In a medium saucepan, add Splenda, then slowly add cornstarch, whisking the whole time. Stir constantly until mixture comes to a boil. Boil one minute. Stir in butter and fruit from sieve.Cool slightly and pour mixture into your pie shell. Take your remaining pie crust out of the freezer. (It should now be firm enough to work with- but work quickly!) Cut into 1 1/2 inch wide strips. Arrange strips in a lattice design over the filling. Trim strips even with lower pie crust, fold edges over and crimp to seal. Brush all visible pie crust with your egg wash that you made earlier. Bake for 40-45 minutes or until browned. You may want to cover the edges of your pie with foil so they don't burn. Allow to cool on a wire rack.
Thaw spinach and preheat oven to 375°F. Chop chicken into cubes of about 1 square inch ( or 2.5 cm squared). Cook chicken in skillet with tbsp of vegetable oil until mostly cooked through. Do not cook through completely or chicken will get dry. Cut gouda into strips and melt it in 1/4 cup of fat free milk. (I usually do this in the microwave by cooking and stirring every few minutes). While cheese is melting, mix together the chicken and spinach in a casserole dish so that spinach is dispersed evenly throughout. If you have more chicken than spinach, add a bit more spinach keeping in mind it will shrink as it gets cooked! As soon as cheese is melted pour immediately over the chicken and spinach. Do not mix again! The cheese will melt through the layers as it cooks. Melt the butter and add to it the breadcrumbs. Using your fingers or a fork, crumble together the breadcrumb and butter mixture and sprinkle evenly over the top of the dish. Sprinkle remaining 2 tbsp of breadcrumbs and chili powder evenly over dish. Bake covered for about 35-40 minutes.
Thaw bread dough according to package directions. Turn on the oven to 375°F Grease a pizza pan with shortening. Put thawed bread dough on the pizza pan. Fatten the dough slightly. Use your hands to press the dough into the pizza pan, covering the pan completely. (Sprinkle flour over your hands if dough is sticky.) With your fingers press edges up into a rim. Prick dough generously with the fork. Put pizza pan in oven. Bake for 15 to 20 minutes or until pizza crust is light brown. Use hot pads to remove pizza pan from oven. Place on a cooling rack. Use scissors to cut bacon into bite-size pieces. Put bacon pieces, frozen potato mixture, and black pepper in a medium skillet. Put skillet on a burner. Turn burner to medium-high heat. Cook and stir with a wooden spoon about 5 minutes or until bacon pieces are crisp and potatoes are tender. Turn off burner. Remove skillet from burner. Place a colander over a bowl. Spoon potatoes and bacon into the colander and let the fat drain into the bowl. Save potatoes and bacon until Step 8. Put fat in a container to throw away. Crack eggs in a medium bowl. Add the milk. Use a whisk to beat the eggs and milk together. Put butter in a large skillet. Put skillet on burner. Turn burner to medium heat. Melt the butter. When butter is melted, pour the egg mixture into the skillet. Cook, without stirring, until egg mixture begins to et on the bottom and around the edges. Use a pancake turner to lift and fold partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Turn off the burner. Remove skillet from burner. Sprinkle half of the shredded cheese over the bake pizza crust. Top with scrambled eggs, cooked bacon and potato mixture, and the rest of the shredded cheese. Using hot pads, put pizza pan in oven. Bake pizza for 5 to 8 minutes or until cheese is melted and bubbly. Turn off oven. Use hot pads to remove pizza pan from oven. Let stand on the cooling rack for 2 minutes before serving. Serve with fresh melon wedges and a glass of milk.
Place potatoes in a large pot, cover with water and boil until fork tender. Preheat oven to 350 degrees. Sautee onion in butter until browned. Once potatoes are tender, drain and mash with onion, sour cream, cheese whiz, mayonaise, salt and pepper. Place mixture in oven-safe casserole and cover with cheese. Bake until heated through and cheese is melted.
Peel eggplants and slice into 3/4 inch slices. Sprinkle both sides with salt, and let sit about 20 minutes to draw out the water. Blot both sides with paper towel. Heat 1 tbsp olive oil in large non-stick frying pan over medium-high heat. Cook eggplant about 4-5 minutes on each side, until cooked through and browned. Remove eggplant to serving dish. While eggplant is cooking, combine capers, lemon juice, balsamic vinegar, parsley, basil and 1 tbsp olive oil. For a finely chopped sauce, you can pulse this mixture in a food processor, otherwise can leave as is (if not using capers, leave as is). Add last tbsp olive oil to pan, heat about 30 seconds, then add red onion and saute 2-3 minutes. Add minced garlic and saute another minute. Add caper mixture and heat through for about a minute. Pour sauce over eggplant and serve immediately.
In a large skillet, saute peppers, ginger root and garlic in peanut. and sesame oil until peppers are tender, about 5 minutes. Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes. Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes. Season to taste with black pepper. Serve over rice. Squeeze orange juice over top if desired. Garnish with sesame seeds, green onions and orange zest, if desired. Enjoy!
Cook pasta, drain, and allow to cool. Heat oil, lemon juice, and garlic in a pot. Add the corn and spices. Toss pasta with garlic and oil sauce. Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese. Serve topped with shredded parmesian and sundried tomatoes, if desired.