HumbleIntelligence/food-ner-1-Million huggingface dataset:
You can dice the chicken after it's cooked, but I prefer to do it before hand. cut each breast into 1/2 inch strips (estimated) and then each strip into small cubes. Cook them on a skillet in the oil. While the chicken cooks, warm up the beans in a small sauce pan, stir them constantly so they don't stick. Once the chicken is cooked thoroughly, pull it and the beans off of the stove. This should take about 15 minutes on Medium if the chicken is in cubes already, but it varies from stove to stove. If the tortillas you're using are homemade, skip this step, if they're store bought taco type shells, put them in the microwave for 15 seconds. Make the burritos the same way you would make a taco, using the beans, rice, chicken, salsa, and any other toppings of your choosing.
Add to bread machine according to owner's manual (my machine does liquids first); program for DOUGH or MANUAL. At the end of the cycle, place on lightly floured surface, rolling into a large rectangle; start at the longest end and roll up tightly, pressing seams and tapering each end, tucking under. Place loaf on a greased baking sheet or stone; cover and let rise for one hour until doubled. Near end of rising time, preheat oven to 400 degrees. Mix glaze ingredients in a small bowl; brush over loaf generously; snip three diagonal slashes over the top (optional). Bake for 20-25 minutes, top will be golden brown. VARIATIONS: After rolling dough into a rectangle, (1) sprinkle with grated cheese [cheddar is delicious], or (2) generously brush with melted butter & sprinkle some aromatic herbs, or (3) spoon leftover marinara sauce close to the edges, -- then roll up tightly and pinch edges; continue as described in Step #3. VARIATION #2: Mince one small onion (about 1/4 cup) and add to wet ingredients. CREATIVE SUGGESTION: Shape into a round loaf instead of the usual long loaf. BABY FRENCH BREAD LOAFLETS: Divide dough ball into 12 balls, tapering to make mini-loaves; bake 15-20 minutes--watch carefully! FRENCH TWIST: Divide dough into 3 pieces, rolled into 14-16" ropes. Lay them on pan and braid in usual fashion, tuck ends under, stretch out a bit if need be; brush with 2 T. melted butter; cover & rise for about 30 minutes; brush with glaze, bake 20-25 minutes--watch carefully.
Place warm milk in a medium mixing bowl. Sprinkle yeast over milk. Add 1/2 cup flour. Beat with a large spoon about 1 minute. Cover and let rise in a warm place until almost double (40 minutes). In a large mixing bowl beat butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after adding each. Stir in yeast mixture, raisins, currants, orange peel and salt. Gradually stir in the remaining 3-1/2 cups flour. Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan. Arange whole almonds in a design in the bottom of the pan. Carefully spoon batter over almonds. Cover and let rise in a warm place until almost double (about 1 hour). Bake in a 350 degree oven about 40 minutes. If necessary cover top with foil the last 15 minutes of baking time to prevent over browning. Remove from pan. Cool on wire rack. Before serving, sift powdered sugar over cake.
Cut Japanese eggplant in half lengthwise, scoop out center. Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN. Combine the stuffing ingredients, mix well. Stuff the eggplants & place in microwave safe dish. Cook in the microwave for 6 to 8 minutes or until cooked. For the sauce: Heat oil add garlic & black beans saute for a minute. Add sherry wine, chicken broth; Bring to a boil. Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth. Add sesame oil, serve over stuffed eggplant.
Cook the Zitti according to the package directions. Preheat the oven to 350 degrees. Stir 1/2 of the sauce into the cooked noodles. Spoon 1/2 of the noodles into an 8x8 pan that has been sprayed with non-stick cooking spray. In a small bowl, combine the egg white, cottage cheese, basil, parsley and 1 Tablespoon of Parmesan Cheese. Spoon the cheese mixture evenly over the noodles. Top with remaining noodles and pour the rest of the sauce on top. Sprinkle with remaining Parmesan Cheese. Bake uncovered for 30-35 minutes or until bubbly. Add mozzarella cheese and continue baking for an additional 5 minutes or until the cheese is melted. Allow the dish to sit 5 minutes before serving.
Thaw shrimp, if frozen. Cut shrimp in half lengthwise. Set aside. For sauce, in a small bowl stir together water, soy sauce, and cornstarch. Set aside. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat wok over medium-high heat. Stir-fry garlic, celery and chopped onion in hot oil for 2 minutes. Add cabbage, fresh pea pods (if using), and carrot; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok. Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from the center of the wok. Stir prepared sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Add hot cooked noodles or pasta, green onions and thawed frozen pea pods (if using). Toss all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Garnish with cilantro and serve immediately.
Heat pot and add extra virgin olive oil. Saute onions and garlic in pot. As onions are browning add chicken and cumin. Add other veggies, beans, and corn, Cook until peppers are tender Add chicken broth oregano and pepper, and bring to a boil. reduce to simmer. Add sour cream, and whipping cream. Serve immediately.
Set out cream cheese until softened. Heat oven to 350 degrees F. Place walnuts in a shallow baking dish. Bake for 5-8 minutes or until nuts are browned. (Stir them once or twice during baking) Combine the rest of the ingredients in a small bowl. Add and stir in the walnuts. Cover and chill for a couple of hours to blend flavors.
Place squash in blender. Add flour (sifted) and sugar into blender. Add eggs and milk into blender. Add other flavoring last in blender (lemon, vanilla). Blend well and pour into unbaked pie shell. Add a few dashes of cinnamon to the top of the pie before putting it in the oven. Bake at 350 degrees for 30-45 minute or until custard is firm.
Start the grill. Combine brown sugar, rum or pineapple juice, vanilla extract, cinnamon, and chili pepper flakes. Stir until the sugar is fully dissolved into the mixture. Using two skewers per serving, thread the pineapple cubes onto them so that you get six kebabs. The use of two skewers for each one will make it easier to turn. Brush both sides of each kebab with the sugar mixture. Reserve the remaining mixture. Let sit for 10 minutes. Cook for 10 minutes on grill, or until golden brown, basting with remaining mixture and turning occasionally. Enjoy as-is, or serve with vanilla ice cream.
Preheat the oven to 375°. Remove the crusts from the bread and press the slices into the cups of a muffin pan. Brush well with melted butter. Beat the eggs well in a medium mixing bowl. Stir in the milk. Add the onion, zucchini, cheese, breadcrumbs basil, and salt and pepper to taste. Mix well. Carefully spoon the egg mixture into the bread cases. Sprinkle with the paprika and Parmesan cheese. Place the pan in the oven and bake for about 45 minutes OR until set and golden. Keep a close eye on it. Turn off the oven, but leave the toasts to cool for 10 minutes before transferring them to a serving platter. Garnish each with a fresh basil leaf before serving.
Preheat your oven to 190c. Pierce the potatoes a couple of times, then bake in oven for 1 hour or until tender. Meanwhile cook the bacon in a pan until crispy, then add the spinach and cook a couple of minutes more to dry it out. Place spinach and bacon in a bowl. Allow the cooked potatoes to cool a little, then split lengthways into two halves. Scoop the flesh from the potatoes into the bowl with the bacon and spinach; Leave a bit of flesh in the shell to support it. Add the sour cream and mash until smoothish. Add the sliced green onions and season with salt and pepper; stir through. Divide the mixture and fill the potato shells with it; sprinkle a talespoon of parmesan cheese over each. Bake in the oven for a further 20 minutes or until well heated through and the cheese browned.
Prepare jars, lids and bands. Blanch, peel, halve and pit peaches. As peaches are peeled, place in a color protection solution made of 4 Tbsp Fruit Fresh dissolved in 8 cups water, if desired. Set aside. Break cinnamon stick into pieces and tie with gingerroot and cloves in a square of cheesecloth, creating a spice bag. Place spice bag in a large stainless steel saucepan with sugar and water. Bring to a boil; boil 5 minutes to make syrup. Drain peaches and add to syrup. Return to a boil; boil 3 to 5 minutes. Remove from heat, stir in bourbon, discard spice bag. Pack hot peaches snugly in overlapping layers into prepared jar to within 3/4 inch of top rim. Add hot syrup to cover peaches leaving a 1/2 inch headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more peaches and hot syrup. Repeat for remaining peaches and hot syrup. Process jars in a boiling water bath for 20 minutes. Adjust time according to your altitude.
Finely chop basil, pine nuts and garlic in processor. Gradually add olive oil through feed tube and process until smooth; mix in 1/2 cup Parmesan. Transfer to a small jar (can be made up to 4 days ahead - make on the weekend to enjoy a quick, mid-week meal. Pour enough olive oil on surface of pesto to inhibit exposure to air). Bring cream to boil in medium saucepan; whisk in pesto. Season to taste. Combine pasta, sauce and remaining 3/4 cup Parmesan in large bowl. Toss to coat evenly and serve sprinkled with some minced basil. Note: If you want this 'saucier' you can add a little milk to wet the pasta.
Combine all ingredients in a food processor and process until smooth. Chill before serving. To peel tomatoes quickly and easily, place in boiling water for about 30 seconds. Remove with a spoon and slide skin off.
Preheat the oven to 375 degrees. Put the chicken, celery, water chestnuts, soup, mayonnaise and sour cream in a large bowl and stir until well combined. Put the chicken mixture into a 9x13 baking dish that has been coated with the cooking spray. Bake for 25-30 minutes, or until celery is crisp-tender. Remove the casserole from the oven. Unroll the croissant dough into flat pieces and cover the chicken mixture with the slices of dough. Drizzle with the melted butter. Bake for 10-12 minutes or until the croissant topping is turning golden brown. Remove the casserole from the oven and sprinkle with the Parmesan cheese. Bake for 1-2 more minutes. Let stand 5 minutes before serving.
For the dough: Dissolve yeast in warm water. Stir in remaining ingredients. Beat about 20 strokes, then allow to rest covered about 5 minutes. Roll out in a pizza pan, building up crust along the edges. For the sauce: Combine all ingredients. Brush on top of dough, including crust. For the toppings: Scatter all but mozzarella onto crust evenly. Top with shredded mozzarella. Bake at 400°F for about 11-12 minutes. Pizza is done when crust is golden and cheese is melted.
Variation: This recipe also works well with orange sweet potato (kumera). If using sweet potato, try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer. Yum! Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish. (I use a round glass pyrex dish.) Peel potatoes and slice thinly into rounds. (I use the slicing blade of my food processor). Line the bottom of the dish with a single layer of overlapping potato slices. Sprinkle generously with salt, pepper and nutmeg. Repeat this layering and sprinkling process until you have used all of the potato slices. In a large jug, combine cream and milk and stir well. Pour this mixture over the potato slices, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly. Place the dish onto a microwave safe plate and cook, uncovered, in a microwave on MEDIUM HIGH for 15- 20 minutes. Check occasionally. If the liquid in the potatoes boils over, simply pour it from the plate back into the dish and continue cooking. Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance. Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking. Pre-set your oven to 180°C (350°F). Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown. (This may take slightly longer if taking the dish straight from the refrigerator.) To serve, cut into wedges and remove each wedge carefully with a spatula.
Break eggs into a 2-quart buttered casserole; beat slightly with a fork. Add milk, sugar, vanilla and salt. Blend well. Stir in rice and raisins. Set casserole in pan of water. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.
Slice Kielbasa into 1/2 inch slices and place in crock pot. Add the bell pepper, onion and pineapple chunks. In a separate bowl mix ketchup, brown sugar and pineapple juice. stir until thoroughly blended. Mix all ingredients into crock pot and Cook on low for approximately 4 1/2-5 hours.
Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes. Add chile and garlic; stir about 1 minute. Add refried beans and water; stir and chop to fully combine, then turn off heat. Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side. Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up. Fold in the sides, then continue rolling; flatten slightly with your hand. Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side. Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.
In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece. Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes. Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes. Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.
Cut the corn from the cob and place it in the blender with the water. Blend well then strain the mixture through a sieve and extract as much juice as possible using the back of a spoon to press down on the mixture. Put the corn juice in a saucepan along with the evaporated and condensed milk and salt. Simmer over a medium heat for about 10 minutes stirring constantly until the mixture becomes creamy and slightly thickened. Pour into 6 custard cups or ramekins, grate the nutmeg lightly over the top and allow to cool. Refrigerate for at least 4 hours before serving. YES YES YES!
combine soup mix with sour cream ina small bowl mix bread crumbs, parmesan cheese, and paprika ina separate bowl or on waxed paper. dip filletsinsour cream mixture, roll in crumb mixtureto coat completely arrange in singlr layer in a greased shallow baking dish drizzle with margarine bake in 500 oven for 10 to 12 minutes until fish flakes easily when you test it witha fork garnish witha lemon peel.
Bring orange juice to a boil. Add to jelly powders in a medium bowl; stir at least 2 minutes until jelly is completely dissolved. Add cold water. Spoon fruit into 12 clear cups and pour jelly mixture over fruit. Refrigerate at least 4 hours or until set. Top with whipped topping just before serving. Store leftovers in refrigerator.
Scramble eggs in a bowl with salt and pepper. Heat 1/2 Tbl coconut oil over medium high heat. Add onions and jalepeno and cook until starting to brown, 7-10 minutes. Add garlic and cook 30 seconds. Add carne seca and chili powder. Stir fry until beef is coated. Add tomatoes and cook until softened, 2-3 minutes. Push the meat mixture to the side and heat the other 1/2 Tbl coconut oil in the empty half of the pan. Add eggs to hot oil and push meat mixture into eggs. Stir around and cook until eggs are done. Serve with salsa or guacamole on the side.
In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.
Preheat your oven to 350°F. Mix vanilla and butter together in a large bowl. Add other ingredients and mix until all the crumbs are moistened. Press into a pie plate and bake at 350F for 10 minutes. Remove from oven and allow to cool. Use as you would a graham cracker crust.
Barbeque rub: Stir together all the ingredients in a bowl. If stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Makes 2 1/2 cups. Potato wedges: Preheat the grill to medium heat. Put the potatoes into a large pot of cold salted water and bring to a boil. Reduce the heat, and simmer for about 15 minutes, until the potatoes are just slightly tender but not cooked all the way through. Drain the potatoes, and dry well. Slice them into thick wedges, six wedges per potato. Whisk together the olive oil, barbecue rub, salt and pepper in a large bowl. Toss the potato wedges with the oil and seasoning. Grill the wedges, turning, for about 10-15 minutes, or until golden brown and crisp all over. Season with more salt and pepper before serving. Note: Be careful not to overboil your potatoes! Leaving some resistance in the boiled potatoes is a good idea; you don't want them to fall apart on the grill.
Combine all ingredients in a blender. Blend at high speed until smooth. If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk. Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.
Mix sugar and evaporated in a pan, bring to a boil and set aside. Heat the ghee in a frying pan. Add the cream of wheat and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir to ensure even browning. Stir in raisins. Add sugar/milk slowly (it should still be hot/warm and it may sputter). Stir rapidly to prevent lump formation. Cook over medium heat until the milk gets completely absorbed. Serve immediately and garnish with almonds, walnuts or raisins if desired. It will become firm as it cools. But it still tastes great. I like to eat it when cooled.
Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife. Roll cheese in walnuts. Place 1 spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound.Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover. Bake in 350 degree oven for 30 minutes or until chicken is fork-tender. Mix wine and dressing in small skillet. Cook over medium heat until sauce is reduced by one-half: stir in butter or margarine. Pour sauce over chicken. Serve with rice. *If raspberry vinaigrette is not available, substitute 1/4 cup bottled reduced calorie red wine vinegar and oil dressing and 1/4 cup seedless raspberry jam. Omit butter or margarine.
Place chicken between two pieces of wax paper or plastic wrap and pound till 1/4" thick. Place one slice ham and one slice cheese on each breast. Evenly distribute cream cheese between chicken breasts, spreading on top of the ham. Roll up carefully, securing with toothpicks. It is important to secure the ends so the cream cheese doesn't leak out! Just close the ends by securing them with toothpicks. Lightly sprinkle each piece with salt, then dip in the egg. Roll chicken in cracker crumbs. Cook rolls in hot oil in skillet until light brown, turning occasionally (approx. 5-10 minutes) When brown, add water, cover and simmer until chicken is done, about ten minutes. Remove toothpicks and serve.
Simmer pineapple juice and sugar until it dissolves and a syrup is formed. Add white rum; cool. In a 2-quart bowl cut 3 cups fresh pineapple in 1/2-inch dice. Pour the Pineapple Rum Sauce over the pineapple. Marinate for several hours. Place 1 scoop mango ice cream in a 6-oz. wine glass. Top with 3 to 4 oz. pineapple rum mixture. Garnish with 1 tbsp pistachio nuts, coarsely chopped.
Preheat oven to 350 degrees. Whisk together half of the oil (1/4 cup), 2 of the garlic cloves, and salt together in large bowl. Add bread and toss to coat with oil mixture. Transfer to foiled-lined baking sheet. Bake until browned, about 12 minutes, stiring once. Cool completely. Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining oil, and remaining garlic in blender or food processor. Puree until smooth. Season with salt and peper. Toss lettuce and croutons with dressing to coat. Serve immediately.
Preheat oven to 400°F, and in a large bowl, stir together flour and salt. Rub in butter until mixture resembles breadcrumbs. Stir in the sugar. Add egg yolks and water, and mix to a firm dough. Knead dough a few times while still inside bowl. Break off pieces of dough, and form into 1/2-inch balls. Press into bottom and sides of mini-muffin trays. Fill each pastry case with about 1/2 teaspoon of jam, and bake for 7-9 minutes.
Combine the first 12 ingredients in a slow cooker. Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency. Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary. Stir in crystalized ginger. Turn off the cooker and let cool to room temperature in the slow cooker. Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids). Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow. The chutney will keep in the refrigerator for up to 2 months.
Sprinkle the diced cucumber with the 1/2 tsp of salt and let sit in a collander over a bowl for about 20 minutes to draw out the liquid. Shake off any extra liquid. Meanwhile, cook the macaroni according to the package. Drain and rinse with icy cold water. Drain well. Place the cooked, cooled macaroni in a large bowl. Add the halved tomatoes, onion, tuna, dill, pepper and then the cucumbers that have been sitting in the salt. Gently mix together. Stir in the sour cream, mayonnaise, and milk. Mix everything well. Chill for at least 2 hours. Taste and add more salt if needed.
Put all ingredients, except ice cubes in blender. Cover and run on high speed until vegetables are liquified. Add ice cubes, one at a time, while blender is running. Serve after ice cubes are crushed.
Dissolve the raspberry jello in 1 cup of boiling water. Add 1/2 cup cold water and pour into an 8 inch square pan (or similar size). Refrigerate until firm, 45-60 minutes or longer. Repeat the above process with the lime and orange jellos. In a small sauce pan mix the grape jello and grape juice. Bring to a boil; stir constantly until jello is dissolved. Remove from heat and let cool to room temperature. When cool, but not set, fold the cool whip into the grape jello. Cut the raspberry, lime and orange jellos into one inch cubes. Fold the cubes into the grape mixture and turn into a clear serving bowl. Refrigerate for at least an hour.