HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes. Preheat the grill to medium hot. Grill chicken breasts 5-7 minutes on each side, or until done.
Add ginger to the bottled sake and refrigerate overnight. Fill a martini shaker halfway with ice. Add 1 cup ginger-infused sake and shake until well chilled. Strain sake into 4 martini glasses; stir in 3 tablespoons ginger ale per glass. Repeat to make 8 drinks. Garnish each glass with a lemon twist and a strip of crystallized ginger on each rim.
Drain tuna and put in bowl. Add rest of ingredients & mix well. Do a taste test and adjust amount of ingredients. Serve on warm toasted bread.
Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups. In large bowl, whisk egg. Whisk in brown sugar, Milk, Butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth. Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean. Let cool in pan on rack for 10 minute Transfer to rack to cool completely. Icing: In bowl, using electric mixer, beat 2 tbsp of the butterscotch sauce with Butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable. Spread over cooled cupcakes. Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.
Preheat oven to 375 degrees. Drain and mash sweet potato. Mix all ingredients in a bowl. Divide mixture into 3 pie shells. Careful not to over fill. Bake at 375 degrees for approximately 60 minutes or until it no longer jiggles in the center.
In a large bowl, combine, the first five ingredients; remove half, set aside. Add sliced beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry veggies in oil for 2 mins; remove, keep warm. Drain, and discard the marinade. In the same skillet, stir-fry the beef, until no longer pink. Add the reserved veggies. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to boil; cook and stir for 2 mins, or until thickened. Serve over rice.
Wash lettuce. If whole, shred lettuce by hands or use a Ready Pac. Place lettuce in large mixing bowl. Dice tomato, onions, and cucumber. Cut black olives in half. Place in bowl. Grill the chicken in small pan. Add to bowl. Add oil, vinegar, and garlic salt to bowl. Also add as much salt and pepper as you'd like. Mix all ingredients and taste. Add more vinegar, oil, garlic salt, salt, or pepper as suits your taste. Serve and top with croutons! Enjoy! :D.
Make cornbread according to the directions on the box. Crumble and season with Old Bay. Saute onion, celery, and garlic in butter & olive oil and season with salt & pepper. Mix the onion, celery, and garlic into the cornbread. Add the roasted red pepper (cut into cubes) to the cornbread mixture. Pour the fish stock into the cornbread mixture (add more if you wish). Add half of the melted butter to the mixture. Fold in the lump crab meat. Place in the oven on 350 for 30 minutes. Add your seasoned fish, shrimp, or scallops on top and brush with the reserved butter. Continue cooking for 15 minutes or until the seafood is done.
In a small bowl, combine the couscous with 1/2 c. water; let stand 20 minutes or until the water is completely absorbed. Meanwhile, in a nonstick skillet, heat the oil over low heat. Add the bell pepper, garlic and spices. Saute until the red pepper is slightly softened, about 1-2 minutes. Let cool completely. Prepare the grill. In a medium sized bowl, combine the couscous, the spice/bellpepper mixture and the turkey and mix thoroughly, but lightly- use just enough mixing to combine everything. Shape the mixture into 4 patties. Grill or broil on a lightly oiled rack until brown and no longer pink inside, about 5 minutes per side for 3/4" thick burgers. Place on buns, serve with lettuce and tomatoes.
For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.). Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet. Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.). Arrange fish cakes on plates. Spoon aioli alongside and serve.
Drain tomatoes, reserve the juice. Seed the tomatoes completely and chop into various sizes. Set aside. Roast bell pepper over open flame until fully charred. There will be some smoke. This CAN be done in a with a broiler, turn the pepper 90 degrees every 5 minutes. After charred, run under running water and rub off as much charred skin as possible. Remove the seeds and interior membrane, and dice the pepper. Set aside. In a very large skillet or saut&#8730; pan, melt 1/2 stick of unsalted butter over medium high heat. Add 1/4 cup of extra virgin olive oil. When the butter is melted, add onion and a pinch of kosher salt. Reduce heat to medium. Sweat onion for about 5 minutes, then add garlic, continue to cook over medium heat for another 2 minutes. Add green bell pepper and another pinch of kosher salt. After a few minutes, add tomatoes and basil, parsley, oregano and red pepper flake. After 10 minutes, add 1/4 of the tomato juice and continue simmer until reduced. Add another 1/4 tomato juice and simmer until reduced. Add 1/4 cup white wine and deglaze (scrape) the bottom of the skillet. While the sauce is simmering, in another non-stick pan, heat 2 TBSP of vegetable oil. Season the chicken breasts liberally with Jambalaya Seasoning. Blacken chicken for about 5 minutes per side (or until fully cooked). Remove chicken from pan and allow to rest 10 minutes. After the sauce has reduced, add half of the remaining tomato juice, another pinch of salt, and 1 TSP of sugar. After reduction, add the remaining tomato juice and Tony Chachere's Seasoning to taste. Reduce heat to low. In a large pot, bring enough water for the fettucine to a boil. Add salt to the water (this is the only chance you have to season your pasta, take advantage!). Slice chicken into strips and add to sauce. Remove from heat. Drain fettucine in a collander, do not rinse. After fully drained and noodles to sauce and toss to coat. Sprinkle parmesan cheese to top. Serve with garlic bread, or crusty french bread. Enjoy.
1/4 fill a cocktail shaker with ice. add ingredients & shake. Strain into chilled Martini glass.
Generously butter a 15 x 10-inch jellyroll pan or use a sli pad. Set aside. In a skillet melt 1 tablespoon of the butter; add jalapenos and nuts, and cook over low heat until peppers are tender. In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and nuts. Stir well, and cook until mixture reaches the soft crack stage 290 degrees on a candy thermometer. Blend in 1 tablespoon unsalted butter, vanilla extract, and almond extract mix well. Sprinkle baking soda evenly over the cooked mixture and stir well. If looking for heat add additional minced jalapeno now. When foamy, pour immediately onto the prepared jellyroll pan. Spread out into a thin layer. Let cool on jellyroll pan until until brittle and cool enough to handle. Break into irregular pieces. Store in an airtight container.
Preheat oven to 350 degrees. In a bowl, toss potatoes, garlic, and olive oil together to coat. Place potatoes in a single layer on a baking sheet. Sprinkle with salt and pepper to taste. Place in 350 degree oven for 15-20 minutes, or until tender, allow to cool for 10 minutes. Combine mayonnaise, Creole mustard, lemon juice, parsley, and scallions. Add to potatoes. Add salt or pepper to taste. Serve cold or room temperature.
Pepper the fillets and lightly coat them in flour. Heat olive oil in large pan over medium heat and saute the fish till golden brown on each side and cooked almost through. Remove from pan. De-glaze the pan with the wine, cook for just a minute and add 2 tablespoons butter and capers. Cook for about 2 minutes reducing mixture just a little. Add lemon juice, remaining 2 tablespoons butter, and salt to taste. Add fish back to pan spooning mixture over it and cook till completely done, about a minute or so, and remove to serving plates. Add the cream (I used Half&Half) and blend in until mixture just coats the back of a spoon. Add more if necessary. Spoon the sauce over the fish and enjoy!
Combine the first 5 ingredients in a large bowl, stirring until blended. Spread about 1/4 cup cheese mixture evenly over each muffin half; place on an ungreased baking sheet. Sprinkle lightly with Parmesan cheese; cut into quarters. Bake at 350 degrees for 15 minutes, or broil 3 inches from the heat 2 minutes or until the cheese melts.
Combine the ingredients in a small bowl. pack into a small crock or baby food jar with a decorative lid. or roll in waxed paper into a log and twist the end. chill thoroughly.
Heat a tablespoon of oil in a 5 qt Dutch oven and add chicken. Lightly salt and pepper chicken, then cook until lightly browned on each side. Remove chicken from pan. Add another tablespoon of oil to Dutch oven and add onion, garlic and rice and saute until rice is lightly browned. Add broth and next 4 ingredients and bring to a boil. Add chicken back to pot and top with tomatoes and artichokes. Bake uncovered at 400 degrees for 45 minutes and stir about mid point. Add frozen peas, cover casserole and cook 5 to 10 more minutes or until liquid is absorbed.
Spray pan with vegetable spray and brown the ground turkey with the red onion until no longer pink. or saute onions until soft and add crumbles at end just to heat. In a mixing bowl, mix turkey and onions, salsa, chili sauce, taco mix and a splash of Tabasco sauce. Set aside. In a saute pan, saute peppers in olive oil and wine. Set aside. Add a layer of the turkey mixture to a 9 x 13 baking dish about a 1/4 inch thick. Then add a layer of Doritos. Add a layer of peppers on top of that. Then add a layer of turkey again, and another layer of Doritos. add refried beans on top of that. Add another layer of Doritos. Continue until done. Finishing with Doritos on top. Add a layer of cheese and bake at 350 degrees for 30-40 minutes.
Boil and salt a large pot of water and cook your pasta. I usually only use about half of an 8 oz box, preferring fewer noodles. While your pasta is cooking, cook your shrimp if necessary and reserve. If your shrimp are pre-cooked and frozen, quickly thaw them under running water. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, I generally feel like something has gone terribly wrong. The cream cheese doesn't really melt and starts to look almost curdled, don't worry about it! It will all smooth out and be wonderful when we add the water. I promise. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don't worry. Toss sauce with cooked noodles and serve. Sprinkle with Parmesan Cheese & salt, to taste.
Place chicken breasts, white rice, and salsa into a crockpot. Set crockpot to low and allow to simmer several hours. If the chicken is not already cooked (I used leftovers), then allow to cook all day to ensure chicken is tender enough to shred. Remove chicken breasts and shred using two forks. Put shredded chicken back into pot, add 1/2 cup enchilada sauce, 1 cup shredded cheese, 1/2 cup sour cream. Mix well. Preheat oven to 350. Into a casserole dish, put remaining enchilada sauce. Take a tortilla and put a couple spoonfuls of chicken mixture onto it; roll up and place seam side down into sauced casserole dish. Repeat until all tortillas are used and in dish. Top tortillas with any remaining chicken mixture and remaining cup of shredded cheese. Put casserole dish into oven and cook about 12 minutes or until cheese is all melted. Serve with additional enchilada sauce, salsa, sour cream, or whatever you prefer.
Wash the asparagus well in plain water. Hold each stalk at the base and at the tip and bend gently. It should break near the bottom. Discard the bottom part of the vegetable. It will be tough. Over low heat saute the onion in the olive oil until translucent (10-15 minutes). Add the rice and stir until it is coated and translucent around the edges. Add the garlic and stir until fragrant (1 or 2 minutes). Add the stock and orange juice and seal the cooker with its lid. Raise the heat to medium and set the pressure valve for 10 pounds. When the valve begins to rock, cook the risotto for seven more minutes before removing from the heat and allowing the pressure to dissipate. When you can open the cooker without burning yourself, add the asparagus and thyme. Stir quickly and replace the top. Allow the risotto to sit for about five more minutes before transferring to a serving bowl and stirring in the cheese. Pass more parmesan and a pepper mill with the risotto. Taste before salting since the cheese and the broth can be very salty.
For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate. Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes. Chop the bacon into crumbs and separate the crumbs into two piles. In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine. Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy. Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest. For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot. Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated. Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.
In a large bowl, mix the dressing ingredients together with a wire whisk. Whisk in 1/4 cup water. Combine the coleslaw ingredients in a large bowl. Pour dressing over the coleslaw mix and toss well to combine. Refrigerate until chilled.
Preheat oven to 350 degrees F. Combine cocoa and boiling water, whisking until blended. Set aside. Combine flour, SPLENDA(R) Sugar Blend, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering). Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into paper lined muffin tins. Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Soak dried mushrooms in water for about 30 minute Drain thoroughly, reserving liquid. Chop roughly. In a large skillet, heat oil. Add onion, stirring occasionally, until soft, about 5 minute. Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds. Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes. Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes. Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes. Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes. Stir in the vinegar. Enjoy!
Beat eggs and sugar together, stir in the warm milk and pour into pie (or individual) dish/es. Grate a little nutmeg on top of mix and bake for one hour at 250 degrees F.
Preheat oven to 375. In a skillet cook up the patties or form your own patties, small. Remove from heat and blot on paper towel. Seperate and cut dough into triangles enough for each patty. Brush with the mustard and place piece of cheese small enough to fit under the patty. Place sausage on top of triangle and wrap around it, covering most of it by crisscrossing. Place wrapped patty on ungreased cookie sheet or baking stone and bake for 11-13 minutes or until golden brown. How many this yields depends mostly on how big you make the patties and how many triangles you cut. For ready made patties it makes 8.
Mix olive oil, lemon juice, salt, black pepper, and garlic; pour over chicken wings and let marinate covered for one hour in the fridge. Grill until done aprx. ten minutes. You can also broil them in the oven for about ten minutes or until they are completely done; turning them once. Serve them sprinkled with parsley. Enjoy!
Preheat the oven to 350 degrees F and grease a pie pan. Place one of the pie crusts in the pan, making sure to prick the bottom with a fork. In a large bowl, mix blueberries (rinsed) and sugar. Combine corn starch and lemon juice together in a small container by whisking until blended. Add the starch/lemon mixture to the blueberries and sugar. Pour the mixture into the awaiting pie crust and spread. Dab the top of the blueberry mixture with pieces of butter. Place the other pie crust on top of the mixture (you can do a lattice design if you wish). Make sure there are holes in the top of the pie crust to allow for ventilation. Bake in the oven for at least 50 minutes until the crust is browned Let cool before serving.
Preparation: Dissolve salt and sugar for the brine in hot water in a large bowl or container. Add the ice and stir to cool the mixture. Prepare the chicken pieces by removing skin and piercing with a meat knife. Add to brine and refrigerate for 1 1/2 - 2 hours. Preheat the oven to 400 degrees. Coat a 4-quart Pyrex baking dish with nonstick cooking spray. Combine flour, pepper, salt, and paprika in a large, heavy bag. Remove chicken pieces from brine and pat dry. Place a few pieces of chicken in the flour mixture and toss to coat. Shake off excess flour and place on a rack. Let stand for 10 minutes. Beat egg whites to soft peaks. Add buttermilk and stir gently. Dip floured chicken pieces in egg white mixture and place back into the seasoned flour bag. Shake. Gently transfer to a cooking rack. Repeat with remaining chicken. Heat oil in the prepared Pyrex dish by placing in the oven for 5 minutes. Set prepared chicken meaty side down into the hot dish. Roast for 30 minutes. Remove dish from oven and carefully turn chicken pieces over. Return to oven and roast 20 minutes more. Let chicken set about 15 minutes before serving.
Coat skillet with the oil. Add mushrooms, onion, bacon and garlic. Saute for about 6 min over medium heat. Add spinach and saute until wilted. Salt and pepper to taste. Serve and enjoy.
Heat olive oil in pan over medium heat. Add diced onion, cook until soft (about 10 minutes). Add apples to pan, cook for 1 minute.(Stirring). Add cranberries and rosemary, cook for 1 minute.(Keep stirring!). Remove from heat, toss in cheese and mix. Serve immediately.
Cupcakes: Cream shortening, sugar and eggs. Add food coloring, cocoa, buttermilk alternating with flour and salt. Add vanilla then mix well. Add soda to vinegar, and blend into the batter. Pour into cupcake pan with cupcake liners Bake at 350°F for 20-35 minutes. Cupcakes are done when an inserted toothpick comes out clean. Icing: In a medium bowl, combine cream cheese and butter; beat until creamy. Mix in vanilla, and then gradually add the powdered sugar. Mix until frosting ingredients are completely combined. Check the consistency at this point. If it seems too soft, add a little more sifted powdered sugar. If it seems too thick, mix in a little of milk. Once the cupcakes have cooled, pipe the frosting onto the cupcakes. Sprinkle lightly with red sprinkles.
1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Cook pasta in lightly salted water following package directions, about 12 minutes. Drain. 2. While pasta is cooking, melt butter in a medium-size, heavy-bottomed saucepan (not nonstick) over medium heat. Stir in flour until well blended; cook 1 minute. Whisk in 1 cup of milk and cook, whisking continuously, until smooth. Whisk in remaining 1 cup milk and continue to cook, whisking until thickened and smooth, about 5 minutes. Remove from heat; stir in salt, pepper and nutmeg. Whisk in 2 cups of the cheese until smooth. 3. In a large bowl, mix together the pasta, cheese sauce and 1 cup of the remaining cheese. Stir in the peas and ham. Pour into prepared baking dish. Scatter remaining 1 cup cheese evenly over the top. 4. Bake at 350° for 30 minutes or until bubbly. Remove from oven; allow to cool 10 minutes. May be served warm or at room temperature.
Put all ingredients in a large container and mix well with electric mixer or blender. Freeze in plastic containers at least 3 hours. Serve in glasses half full of slush and half of cream soda or Mountain Dew, unless you want to use less soda for a bigger kick!
Heat skillet and add olive oil,then whole chicken breasts. Cook about 3-5 minutes on each side,or depending on thickness less or more. Season with salt and black pepper to taste. Take out of pan,place onto plate to cool,(to speed up place in freezer about 3-5 minutes to cool). Cut up chicken to bite sizes. Spread pesto sauce on pizza shells,then chicken,olives,and cheese. Bake at 400 on cookie sheets for about 10-15 minutes or cheese is melted.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm. Add 2 teaspoons oil, rosemary, and garlic to pan; saute 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey.
In a nonstick saute pan on medium-high heat, brown the chicken thighs on each side, about 2-3 mins, then remove and set aside. Add sausage, onion, garlice, bell pepper and cook until sausage is browned. Add diced tomatoes (undrained), rice and water. Mix well then add chicken thighs on top. Bring to a boil, then lower to low heat and over for 30 mins or until rice is tender and cooked. Turn off heat and allow to sit for 10 mins before serving.