HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the chicken breasts under cool water, pat dry and place in a shallow glass baking dish. Stir the lemon zest, juice, wine, oregano, salt and pepper together and pour over the chicken, rubbing it into all sides. Cover and marinate in the refrigerator for several hours or overnight. Bring to room temperature before cooking. Heat olive oil and butter in a large skillet, until butter melts and is sizzling. Remove the chicken breasts from the marinade, RESERVING the marinade to make the sauce. Brown the chicken in the hot skillet, turning only once, about 4 to 5 minutes per side, until lightly browned on both sides. Transfer to a platter, loosely cover and keep warm while you prepare the sauce. Add the onion and tomato to the pan you cooked the chicken in.Reduce the heat and cook, stirring frequently, 2 to 3 minutes, until the onion is soft and translucent and the tomatoes soften and release liquid. Add the garlic and saute for 1 minute, stirring constantly. Add the reserved marinade and bring to a boil. Reduce heat and simmer for 2 to 3 minutes until the liquid has reduced by half. Season with additional salt and pepper if desired. Return the chicken to the skillet with the sauce. Add the olives and basil and simmer on low for 5 to 8 minutes until the chicken is cooked through and feels firm to the touch. Transfer to a hot platter or individual plates. Spoon sauce over each breast and scatter with the feta cubes. Garnish with additional fresh basil and oregano leaves. Serve warm.
Preheat oven to 350 degrees, grease cookie sheets. Cream peanutbutter, bananas, and sugars in a large mixing bowl using electric mixer Add eggs, one at a time to mix. Add flour gladually, along with baking soda. Chop peanutbutter cups into 1/4s and stir into the dough. Drop dougn in teaspoon full amounts onto greased pans. Bake until edges are browned. Remove and let set for 1 minute and then transfer to wire rack to cool completely.
Grease a casserole with 1 teaspoon butter and arrange the fish in the baking dish. Blend the salt, hot sauce, paprika and Parmesan cheese with the sour cream and spread the cream over the fish. Top with the breadcrumbs and dot with the remaining three teaspoons of butter. Bake, uncovered, at 350°F for about 30 minutes, or until the fish flakes easily with a fork.
Using a large skillet (or electric frypan) heat oil and then add in onions and sugar. Cover skillet and cook until onions are well browned, stirring frequently (this should take about 20-25 minutes to well brown and caramelize, the onions must be browned!). Season the onions with salt and black pepper; cool completely (at this point you can refrigerate 24 hours or place into a container and freeze the onions until ready to use). Meanwhile place the cubed potatoes on a vegetable steamer rack and steam in a covered pot over boiling water until tender (about 15-20 minutes). Transfer the potatoes to a large bowl. Add in milk and mash until smooth. Season the potatoes with salt and pepper. Mix in HALF the onions (the remaining onions will be served on the side). Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white. Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center. Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely. Repeat with remaining filling and wrappers. Heat oil in a heavy large skillet over medium-low heat. Working in batches add in eggrolls (seam-side down) and fry until heated through and golden brown and crisp on all four sides (this should take about 10 minutes per batch). Repeat with remaining eggrolls. Drain on paper towels. Arrange eggrolls on plates. Serve with sour cream and remaining onions. Delicious!
Preheat oven to 350 degrees F. Grease and flour one 10 inch bundt pan. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries. Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust.
Roast the onion, garlic, and ginger under a broiler until charred, about 10 minutes. Place all stock ingredients in a stockpot except the fish sauce, and bring to a boil over medium-high heat. Skim off the scum that rises to the surface. Reduce to a slow simmer. After 15 minutes, remove from heat, and cool. Remove the chicken and let cool (3/4 lb chicken meat can be shredded, chilled and used later in soup next day). Return the bones to the pot with the roasted vegetables and add the fish sauce. Return stock to a simmer. Cover and simmer for about 1 1/2 hours. Remove from heat. Skim as much fat off the top as possible, and strain through cheesecloth. Let the stock cool to room temperature. Refrigerate overnight. Remove the top layer of fat. You can freeze the stock in ice cube trays, and then store the stock cubes in sealable plastic bags for use whenever you need it. When ready to finish soup, combine the chicken stock, lemongrass, fish sauce, sugar, galangal and salt in a large pot and bring to a boil. Add the pineapple, lotus root and tomato. Return to a boil then reduce to a simmer and continue cooking until the vegetables are tender (about 10 minutes). Add the tamarind juice then gently stir-in the chicken. Return the mixture to a simmer and cook for 10 minutes. Meanwhile, add the oil to a small pan and heat over high heat. Use this to fry the garlic until just browned then add to the soup. Stir in the basil and cilantro. Allow to wilt for 1 minute and take off the heat. Add the egg(s), stirring them into the soup. Serve the soup ladled into warmed soup bowls and garnished with the birds' eye chillies. Make sure each guest has one hard boiled egg in their bowl.
Put water and sugar in medium saucepan over medium heat. Heat to simmer, stirring constantly, until sugar is dissolved. Add cranberries and cook just until all the cranberries are popped, about 3 minutes. Do not overcook; you want the cranberries to stay relatively whole. Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan. Melt the butter in a large saucepan over medium heat. Add onion and celery and cook, stirring often, until softened, about 4 minutes. Add wild rice and cook, stirring, for 1 minute. Add stock, salt, thyme and pepper. Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes. Remove from heat and let stand, covered, for 15 minutes. Drain the wild rice of excess cooking liquid, if necessary. Add the wild rice mixture and the toasted pecans to the cranberries. Toss to mix well. Use as a turkey stuffing or bake separately. To bake separately, heat the oven to 350 degrees. Place in a buttered 13x9 inch baking dish. Bake, covered, until heated through, 30 to 40 minutes.
In a large soup pot, heat olive oil over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic, bell pepper, and tomatoes. Cover and cook 5 minutes. Add kasha, wine, and broth. Stir to blend. Cook, covered, 5 minutes. Add kidney beans, chili powder, cumin, cilantro, and bay leaf. Cover and cook over medium-low heat for 40 minutes. Add mushrooms. Add salt to taste. Simmer for 5 minutes. Discard bay leaf and cilantro. Serve hot. If desired, serve with sour cream, chopped scallions, and grated cheese on the side.
Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate. Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant. Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes. Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.
Cut cabbage in very thin slices. Saute in the oil adding the salt and pepper and stirring continuously. When thoroughly soft and tender set aside to cool. Roll out the raised bread dough ,. Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage. Fold overlapping dough, brush with melted butter (or milk or cream). Cover and place in a warm place to rise again. Bake at 350° in preheated oven about 30 or 40 minutes.
Combine the milk, cardamom, cinnamon, pepper, and saffron in a small saucepan and whisk them together. Place over medium heat, stirring occasionally until hot. Pour the milk through a fine strainer to filter out the spices (you can put the strainer over your cup or mug and pour the hot milk directly into it). Stir in as much sugar as necessary to achieve the desired sweetness. Serve hot.
1. Spread prepared apples in single layer on paper towel-lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated. 2. Heat oil in Dutch oven over medium-high heat to 350 degrees. Following step 1, use 1/3-cup measure to transfer 5 heaping portions of batter to oil. Press batter lightly with back of spoon to flatten. Fry, adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until deep golden brown, 2 to 3 minutes per side. Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining batter. Let fritters cool 5 minutes. 3. Meanwhile, whisk confectioners' sugar, cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Let glaze set 10 minutes. Serve. Forming Fab Fritters. 1. Use a 1/3-cup measure and a spoon to carefully and gently portion batter into the hot oil. 2. Use the spoon to gently press on each fritter. The flattened shape helps the interior cook through.
In a large bowl, combine broccoli, onion, apples and cheese. In a small bowl, wisk together vinegar, oil, mustard, sugar and salt and pepper to taste. Toss dressing with broccoli mixture. Refrigerate until ready to serve. Toss with cashews and crumbled bacon upon serving.
Take the tuna and squeeze it over the sink handful by handful until the water is pretty much all out of it. Mix all the remaining ingredients together and refrigerate.
Preheat grill/broiler on high. In a bowl combine crabmeat, sour cream, chilli, coriander, parmesan and lime juice and season to taste and then spread over toasted sourdough. Grill for 2 to 3 minutes until golden and bubbling. Scatter over basil leaves to serve.
slice the carrots on the extreme diagonal into large oval-shaped pieces & set aside. melt the butter in a large frying pan over medium heat & saute the onion for about 5 minuites or until soft. add the ginger and cook for 2 minuites. add the carrots to the pan along with the water maple syrup. stir gently to mix and cook uncovered for 30 minuites stirring occansionally until the carrots are crisp-tender. sprinkle with mint. increase the heat to high & cook for 1-2 minuites stirring gently. serve hot.
Mix all of the ingredients together and marinate your grilling choice in a large glass container. Cover and put in the refrigerator. The longer you marinate, the deeper the flavors. I usually marinate overnight. Have fun grilling!
Place chicken parts in a foil lined 9x13 glass baking dish. Throw carrots and potatoes on top. Squeeze butter over top. About 2-4 tablespoons. Sprinkle top with garlic powder, onion powder, cajun seasoning and Mrs. Dash. Place an ice cube in each corner and one towards the middle. Cover with aluminum foil and bake for about an hour at 350. After an hour, remove top foil cover and continue to cook uncovered at 350 for about 15-20 minutes or until thickest pieces of meat reach 160 degrees.
Season the pork chops with salt and pepper. Mix together the 6 tablespoons teriyaki sauce and the 2 tablespoons molasses. Grill the chops over medium-hot coals for 4-6 minutes per side, depending on the thickness of the chops, turning once and basting with teriyaki sauce and molasses mixture several times.
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper, extending edges over ends; set aside. In a large bowl combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add milk and maple syrup all at once. Using a fork, stir just until dough forms a ball. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll dough between two pieces of parchment paper or pat dough into a 14x10-inch rectangle. In a small bowl combine maple sugar and apple pie spice. Spread dough with 1/2 cup softened butter; sprinkle with the sugar-spice mixture and if desired at this point, sprinkle with raisins. Starting from a long side, roll up into a spiral, pinching seam to seal. Using a sharp knife, cut into 12 slices. Arrange slices, cut sides down, in prepared pan. Drizzle with the 2 tablespoons melted butter. Bake for 18 to 20 minutes or until golden. Using edges of parchment paper, lift from pan to a wire rack. Cool slightly. Drizzle with Maple Glaze. MAPLE GLAZE: In a small bowl combine powdered sugar and maple syrup. Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.
Heat oven to 350°F. Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, melted butter, salt, pepper and basil. Sprinkle on the flour and baking powder and stir into the egg mixture. Pour the egg mixture over the potatoes and place the pan in the center of oven. Bake the frittata until it is browned and puffed, 50-60 minutes. It will be rounded and firm in the middle and knife inserted in the center should come out clean. Serve hot.
In frying pan, heat oil and saute garlic over medium heat until slightly cooked. Add spinach and saute, cooking about 10 minutes until spinach is heated through, stirring occasionally. Add pasta sauce and seasoning if desired to spinach and garlic and heat through, stirring occasionally. Cook gnocci in boiling water about 4 minutes or according to package directions and drain. Serve sauce over gnocci. NOTE: You can use as much or as little pasta sauce in the spinach mixture as you'd like according to taste.
Preheat oven to 350°F. Pour boiling water into a bowl. Place sun-dried tomatoes into the boiling water; cover and let stand 10 minutes or until tender. Drain well; finely chop. Heat oil in a small nonstick skillet over medium-low heat. Add garlic; cook for 1 minuted, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in tomatoes, garlic, half of mozzarella cheese, half of Parmesan cheese, basil, salt and pepper. Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Bake at 350°F for 45 minutes or until golden brown.
In a large bowl, beat the cream cheese, peanut butter, powdered sugar (start with 1 cup, adding more if needed for a frosting consistancy), butter and vanilla; beat until smooth. Fold in whipped cream. Gently spoon on cake. (frosts two 13x9" cakes) YUMMY!
Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray. In a large Ziploc bag, add the zucchini, yellow squash, potatoes, red bell pepper, garlic and olive oil and toss to coat. Sprinkle the seasoned bread crumbs in the Ziploc over the veggies and toss to coat again. Put all of this in the baking dish, and season with paprika, salt, and pepper and toss again to coat. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Mix all ingredients in large resealable plastic bag. Add pork to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning pork once. Preheat Grill or Oven to 400°F Transfer pork to baking pan or grill discarding the marinade. Roast until thermometer inserted into center of pork registers 150°F Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.
Chop all fresh ingredients and place in a large bowl. Add the chopped seafood. Slowly add lime juice until everything is just covered. You may need more than is recommended in the ingredients list. Add seasoning salt, pepper, and red pepper flakes. Feel free to add tomatoes, corn, or anything else you might like. It is also okay to use all shrimp or all scallops or to substitute in just about any other shellfish or white fish that you like. Refrigerate at least 3 hours. You can drain off a little of the lime juice if you like, but I don't find this necessary. Season with salt and pepper to taste. Serve with tortilla chips or as a garnish to a fish dish. I'm sure you can find many uses for this delicious salsa!
Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand. Bring 2 cups water and broth to a boil in a large saucepan. Stir in miso, soy sauce, and sugar. Add mushrooms, ginger, and garlic; reduce heat, and simmer for 2 minutes. Stir in carrot and onions; cook 2 minutes. Whisk egg whites and egg in a small bowl. Gently pour egg mixture into broth mixture (do not stir); cook for 1 minute. Remove from heat; gently stir. Spoon 1 cup of rice into each of 6 large soup bowls. Ladle 1 cup of the broth mixture evenly over rice.
In a medium heavy-bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes). To prevent the rice from sticking to the bottom of the pan, stir the mixture frequently with a rubber spatula or wooden spoon. When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes. Remove from heat and add the vanilla extract. Spoon the pudding into your seeving bowls. If you like your pudding hot, eat it now. If you like your pudding cool, cover it with plastic wrap and store it in the refrigerator for at least 1-2 hours. Remember that the longer you keep it in the fridge, the drier it will become.
In a large skillet, brown beef and pork with crushed red chili flakes over medium heat until no longer pink; set aside. In another large skillet, heat olive oil over medium heat and saute the onions and garlic until tender; add in about 1/2 cup red wine, mix well. Add in the sliced mushrooms, rosemary and oregano to skillet, and add another 1/2 cup wine; saute until tender. Add in the browned beef, tomato sauce and tomato paste; simmer for 1 hour; then add in remaining 1 cup wine, simmer on low for another 2-3 hours, stirring occasionally. Season with salt and pepper. Towards the end of cooking, add in the Parmesan cheese, mix to combine and heat through.
Wash and sort peas; place in a large pot, bring to a boil. Remove from heat and let sit for 1 hour. Add salt pork, onion, celery, carrots, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Season to taste with salt and pepper.
Peel and devein shrimp. Saute green onion and garlic in butter until onions are tender. Add shrimp,wine, lemon juice, salt and pepper. Cook over medium high heat about 5 minutes stirring occasionally. Stir in dill weed and parsley. Spoon shrimp mixture over toasted rolls topping with a little of the sauce.
The old cottage cheese wasn't as liquid as the new cottage cheese so try and get mostly curds for this recipe.( i used dry curd for this one ) Beat the flour, eggs, sugar, salt, and cottage cheese until smooth. Pat little rounds onto bench flour. Fry in hot oil. Serve with strawberry jam.
Preheat oven to moderate (375- 400 degrees F; 190- 200 degrees C). Make a slit in each chicken fillet to make a pocket. Don't cut all the way through. Stuff pockets with parmesan and salami (or fillings of your choice). Pat sides of pockets together to close. Toss chicken fillets in flour. Brush with beaten egg. Toss in potato flakes. Place chicken on lightly greased oven tray. Bake uncovered for 40 minutes until chicken is cooked through. For a really easy meal, serve with jacket potatoes baked in foil and a Mediterranean salad. Enjoy!
Grease 13x9 baking dish. Add 1/2 cup sugar to pie filling. Pour into baking dish. Mix flour, sugar, baking powder and salt together in medium bowl. Break eggs in to bowl of dry ingredients and mix with hands until mixture becomes crumbly. Sprinkle over pie filling. Pour melted butter evenly over top (do not spread with utensil). Sprinkle cinnamon over the top. Bake at 350°F for about 45 minutes, or until center is set.
1. Cook 4 cups of coconut milk in a casserole at low heat. 2. Mix the cornstarch and sugar into a bowl with the fresh milk and stir until the cornstarch and sugar is dissolved. 3. When the coconut milk is heated, mix in the cornstarch, sugar, milk mixture. 4. Add the butter and corn kernel. 5. Constantly stir all the ingredients in low heat (this is important! you don't want them to cook in clumps). 6. You will know that the maja blanca is already cooked when it is pasty and there is no grainy feeling on your palate once you taste it. 7. Transfer the mixture into a flat glass container. 8. Grate cheese on top of the maja blanca and place inside the fridge. It's tastier when its served cool.
Start by placing one piece of toast on a cutting board. Spread with mayonnaise and layer with grilled chicken, then avocado, then tomato. Top with a second piece of toast, spread with mayonnaise, layer with lettuce, bacon and top with a fried egg. Season with salt and pepper and top with final piece of toast. Cut and serve.
Mix oats, milk, peanut butter and brown sugar in small container. Add bananas and give one final stir. Cover and refrigerate overnight. Enjoy in the morning!
In a large bowl, whisk the mayonnaise with the vinegar. Mix in the lemon pepper. Fold in the blue cheese, breaking it up with a fork. Add the chicken, grapes, celery and parsley and fold gently. Fold in the sunflower seeds and serve.
In shallow dish, mix butter,garlic, parsley and garlic powder. Combine breadcrumbs and cheeses. Dip chicken in butter, then in crumb mixture. Place in baking dish. Cover and bake at350* for 45 minutes.
In large saucepot place all ingredients. Cook over medium high heat until starting to boil, reduce heat to simmer and cover. Simmer for 30 minutes, until all veggies are tender. Remove cover and let simmer until the liquid is reduced to your liking. I serve mine over corn bread so I like it alittle"juicy". Serve with corn bread, or rice and hot sauce to taste.