HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly spray a covered nonstick pot with cooking spray. Add the chicken and brown over high heat for 2 minutes, turning chicken once. Lower the heat and transfer the chicken to a plate. Set aside. Add all remaining ingredients to the pot except the reserved chicken pieces. Bring to a simmer and cook for 2 minutes. Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until the chicken is barely falling off the bones. Divide the sweet potatoes and chicken between 4 shallow soup plates. Raise the heat under the pot and reduce the sauce for 2 minutes, stirring constantly. Pour some of the mixture over each serving; serve at once.
Combine first seven ingredients; set aside 3/4 cup. Place chicken in remaining marinade. Refrigerate 30 minutes. Drain chicken and discard marinade. Stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil. Add cabbage and peas. Stir-fry until tender crisp. Meanwhile cook pasta according to directions. Combine cornstarch and reserved marinade; add to vegetable mixture. Bring to a boil; stir and cook until thickened. Add drained pasta and chicken to mixture; cook until heated through.
Preheat the oven to 400°F Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper. Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables. Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 40 minutes. Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Cook macaroni according to pkg directions. Meanwhile, in a separate lg skillet, over med-high heat, saute the ground beef, onion, and Italian seasoning for 5-10 minutes, or until meat is brown, and crumbly. Drain thoroughly, and leave the meat and onion in the skillet. Add the diced tomatoes and spaghetti sauce, and mix well. Add butter, and mix, until melted. When noodles are done, drain thoroughly, and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well, and season with salt and pepper, to taste. Heat until bubbly, then serve with bread and butter.
Brown chicken pieces in Dutch oven. Add all other ingredients and simmer for 45 minutes. Serve with grated cheddar or Monterey jack cheese and sour cream.
Boil Chicken until done remove bones cut into chunks. Add Broth to Chicken& broth from cooked chicken. Slice carrots,celery,onion& garlic add to broth& cook till done. Add peas& tortellini's cook until tortellini's are done. Salt& Pepper to taste.
CRUST: Combine flour and salt. Cut shortening into flour mixture with pastry blender until blended to form pea-sized chunks. Sprinkle with water mixture a little at a time. Mix with fork until dough forms a ball. Roll out crust on heavily floured surface. Do not "overwork" the dough as this will cause a tough crust. It is more important that the crust is tender, even if it rips and looks a little messy. Turn into deep dish pie plate. Preheat oven to 375 degrees. Beat cream cheese, 1/3 cup sugar, 1 egg, vanilla extract and salt until well blended. Spread onto bottom of unbaked crust. Sprinkle pecans over cream cheese mixture. Combine topping ingredients at medium speed until just blended. Carefully pour over pecans. Bake 35 to 40 minutes or until center is firm to touch. Refrigerate after coooled.
Pour water in a large dutch oven and wait until the water starts to steam. Brown the beef. Add the beans, chopped tomatos, tomato paste, and chili powder. Boil, covered, for 30min.
Combine the orange and lemon juices. Place the sugar and water in a saucepan, bring to the boil, simmer for 5 minutes and then cool. Stir in the fruit juices and orange-blossom water, pour into freezer trays, cover with foil and freeze. As the ice freezes a little, beat it lightly with a fork to reduce the size of the ice crystals; and repeat this process at 30 minute intervals. Transfer the Sharbat from the freezer to the refrigerator 20 minutes before serving. Note: The Sharbat may be served in scooped-out orange shells or in glasses or in shallow bowls; and may be served with shredded lemon or orange peel, or both; or with thin slices of orange.
Put all ingredients in a bowl or plastic bag. Marinate 4 to 6 hours in refrigerator, rotating chicken several times. Remove from refrigerator. Place chicken on a broiler pan, skin-side up. Bake at 350* for 30 to 40 minutes. Turn oven up and broil for 10 to 15 minutes until skin is blackened. Cool 10 to 15 minutes and serve.
Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them. As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator. When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato, resulting in three 1/2- to 3/4-inch slices. Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. Brush the entire surface of each potato skin, inside and outside, with the melted butter. Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown. Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin. Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.
Combine butter and sugar in a large mixer bowl. Add eggs and almond extract until well mixed. Reduce speed to low when adding flour and ground nuts. Divide dough into 8 equal parts. Roll each part into an 8-inch log on a lightly floured surface. Wrap in plastic food wrap; refrigerate until firm about 2 hours. Heat oven to 350 degrees. Place logs on cookie sheets. Pat each log into 2-inch wide logs. Press a 1-inch wide indentation lengthwise down the center of each strip using the back of a spoon. Bake for 17-19 minutes or until edges are lightly browned. Spoon 2 tablespoons fruit spread into the indentation of each log; sprinkle with almond slices. Cut diagonally into 1-inch pieces while cookies are still warm. Cool completely on cookie sheet.
Preheat oven to 180°C. Combine soften margarine, sugar, eggs and vanilla in a large bowl and mix until fluffy. Add flour, salt and baking soda into mixture and stir well. Add chocolate chips and mix by hand. If desired chopped nuts maybe added at this step. Use teaspoon to drop cookies 2 inches apart onto ungreased cookie sheet & bake for 10 minutes.
Finely chop half of the peaches and place in a bowl. Stir in the yogurt. Fold in whipped topping. Spoon into crust. Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches.
Combine the apples and dates in an ungreased 13x9x2 inch baking dish. In a small bowl, combine sugar, flour, and cinnamon. Cut in butter until crumbly. Add nuts and then sprinkle over apples and dates. Bake at 375 degrees F. for 35 to 40 minutes or until the apples are tender. Serve warm.
Dissolve yeast in warm water. Add the 1 tablespoon sugar, and set aside. Pour boiling water over the remaining 1/2 cup sugar, the margarine, and salt. Add eggs, and stir well. Then add in the yeast mixture, and 2 cups of the flour. Beat with mixer until smooth. Add the rest of the flour (2 1/2 cups). Let rise for one hour, then refrigerate until cold. (Note: can be refigerated overnight) Roll out very thin (about 1/4-inch) on floured surface, and cut into 3-inch squares. Fry in hot oil until golden brown and puffy. Serve with butter and honey, or coated with granulated sugar.
Bring sugar, syrup, butter, and vanilla to a boil. Grease a cookie sheet (or 2 may be needed). Spread cereal, nuts, and pretzels evenly over cookie sheets. Pour syrup mixture over the top. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Shake mixture to break apart.
Preheat oven to 450°F. In a mixing bowl combine the fruit with 3 tablespoons of flour to coat. Sprinkle with Vanilla seeds and mix. Cream butter and sugar until light and fluffy. Stir in eggs one at a time. Add remaining flour and baking powder and mix until smooth. Gently fold in fruit mixture. Bake in a 8 1/2 inch loaf pan for 5 minutes. Lower the oven temp to 350 F and continue baking for 40 to 50 minutes more. Remove from oven and sprinkle with rum. Let cool and serve at room temperature.
Season both sides of tuna. Heat oil in frying pan over medium-high heat. Add tuna; cook for about 8 minutes, until tuna is browned on the outside, but slightly pink on the inside. Remove tuna from the pan. To same pan, add stock and lemon juice and heat the mixture to boiling point. Remove from heat. Add mustard and chives and stir. Pour sauce over tuna. Serve immediately.
Lay lettuce leaves on large platter. Arrange salad ingredients decoratively over the lettuce. Add garnishes. Drizzle with vinaigrette dressing.
In large bowl beat eggs, brown sugar, milk and oil. In separate bowl combine flour, baking powder, salt, cinnamon, baking soda, and nutmeg; add to egg mixture and mix well. Stir in oats, carrots and raisins. Chill in freezer for at least 30 minutes. Bake at 350 for 10-13 minutes.
In a bowl combine snow peas, chestnuts and radishes. Toss well to combine. In a seperate bowl wisk together oil, vinegar, honey, and celery seeds. Pour dressing over vegetables and toss. Chill 1 hour, tossing frequently. Serve.
Mix the first five ingredients in a bowl. Combine the the last nine ingredients to form the dressing. Add to broccoli mixture. Cover and refrigerate for 2 hours before serving. Enjoy!
Preheat oven to 350. To prepare the cake, coat 2 8-inch round cake pans with cooking spray. Line the bottoms with wax paper. Coat wax paper with cooking spray. Dust each pan with 11/2 tsp flour. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 13/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk. Combine buttermilk, banana, and 1 tsp vanilla in a pyrex measuring cup. Beginning and ending with the flour mixture, add the flour mixture and buttermilk mixture alternately to the sugar mixture. Mix after each addition just until blended. Pour batter into prepared pans. Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack. To prepare frosting, combine cream cheese, 2 tbs butter, rind, 1/2 tsp vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended. Do not overbeat. Place 1 cake layer on a plate and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
Sprinkle 18x24-inch strip of heavy duty foil with powdered sugar. Mix next 3 ingredients in large, heavy saucepan. Stir on med heat until sugar dissolves. Boil, without stirring to hard crack stage on candy thermometer. Remove from heat. Stir in oil and color. Pour onto foil, cool. Break into pieces.
Preheat oven to 350. Spray bundt pan with non-stick cooking spray. Mix cake mix, pudding, water, oil and eggs on low setting until moist. Then beat on high for 2 minutes. Add sour cream, mix well. Fold in chopped chocolate bars, chocolate chips, pecans and coconut. Bake for 60 - 65 minutes. Cool for 15 minutes and turn out from pan. Cool completely prior to serving.
Cook brats on grill until brown and split. Place brats in a mixture of 1/4 of the beer, 3/4 cup water and the sliced onion. Simmer the brats in the brine mixture for 30 minutes ( can use a heat proof pan right on grill ). Before serving, place brats back onto grill for 1 minute.
Brown meat in a large skillet; drain. Stir in pasta, spaghetti sauce, and 1/2 cup of the parmesan cheese. Spoon into 13 X 9 baking dish. Top with mozzarella cheese and the remaining 1/4 cup parmesan cheese. Bake at 375 degrees for 20 minutes.
Cook pasta in large pot of boiling salted water 7 minutes. Add asparagus and cook 3 minutes. Add bell pepper. Boil until pasta and asparagus are just tender but still firm to bite and bell pepper strips are slightly softened, about 30 seconds longer. Drain well. Meanwhile, stir ham in heavy large skillet over medium-high heat until beginning to brown, about 3 minutes. Add cream. chicken broth and mustard and boil sauce 2 minutes, stirring up and browned bits. Add pasta mixture to skillet. Toss until sauce coats pasta mixture, about 2 minutes. Season to taste with salt and pepper and serve.
Chop the artichoke hearts, mince the garlic clove, and combine all the ingredients in a bowl. Place the mixture in a small casserole dish. It fits nicely in a shallow 9 or 10 inch oval dish. Bake for 10 minutes at 350°F, or until the surface is beginning to brown. Serve hot with a soft baguette, crackers or chips. Enjoy!
For decorating: Tulip puffy fabric paint in matte white, white acrylic paint, white glue, beads or glitter, cookie cutters. Pour cinnamon in a bowl and gradually add applesauce and stir until mixture forms a stiff dough. Using extra cinnamon as "flour" roll out the dough to 1/8 to 1/4 inch thick. Cut out shapes with cookie cutters. Using a straw or skewer punch a hole at the top of the ornament. Bake at 200°F on a parchment lined baking pan. Until ornaments are very dry and very hard. Allow to cool to room temperature. The Tulip paint looks exactly like Royal icing so you can make inedible"cookies" to decorate your tree with (like those big Martha Stewart ones). They last a very long time and do not attract insects. If you use a cookie cutter that will imprint a design on your "cookies" you can use a dry paint brush with white acrylic paint to give your "cookies" a powdered sugar look. Or you can decorate your ornaments with beads and glitter to add sparkle to your holiday. Bottom line: they are easy and inexpensive to make, plus they smell GREAT!
Medium heat large skillet with olive oil. Sprinkle each pork chop evenly with seasonings. Sear on both sides. Turn fire down and let pork chops cook covered until done on both sides. After pork chops are drained on both side, put on a plate and cove with dressing. Cook your favorite brand of garlic butter rice following directions on package. A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.
Line 12-cup muffin pan with paper liners. Preheat oven to 375°. In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand. In a big bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended. Add the egg mixture to the flour mixture and stir until just blended. Divide batter equally among muffin cups. Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing. In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth. Spoon over the tops of warm muffins and let cool.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350 degrees. Lined rimmed baking sheets with parchment paper. Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to a large bowl. Add one cup oats and blueberries; stir to blend evenly. Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist). Using 1/2 cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar. Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted from side comes out clean, about 12 minutes longer. Transfer scones to a rack and cool slightly. Serve warm or at room temperature.
Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker. Cover; cook on low setting for 8 to 9 hours. About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm. In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well. Stir in 3/4 cup juices from slow cooker; discard remaining juices. Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking. Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently. (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).
Place a chicken breast half between 2 pieces of plastic wrap. Using a flat side of a meat mallet, pound chicken lightly to an even 1/4 inch thickness, then remove plastic wrap. Place 3 sage leaves on chicken and top with a slice of prosciutto; return plastic wrap. Lightly pound prosciutto into chicken, then remove plastic wrap. Repeat with remaining chicken, sage leaves and prosciutto. Place bread crumbs and 1/2 teaspoon pepper in a shallow dish. Brush chicken with oil. Dip chicken in crumb mixture to coat, and place in a greast 15 x 10 x 1-inch baking pan, prosciutto side up. Bake chicken in a 375 degree oven 10 minutes. Sprinkle with the mozzarella and Parmesan, and bake 5 minutes or until chicken is no longer pink and cheese melts. For sauce: In a small saucepan, melt butter; stir in flour. Add the broth, the wine or lemon juice, and the sage. Cook and stir until bubbly, then cook and stir 1 minute more. Season with salt and black pepper, if you like. Serve sauce over chicken.
In a large pot place sugars, the figs, lemon juice,. Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time. When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute. Pour into sterile jars leaving 1/4 inch head space and process 10 minutes. Optional : for those that like it smoother without chunks you can blend thee figs before adding to sugar or use an immersion blender while cooking.
Topping -- In a small bowl or measuring cup, melt the butter in the microwave (just 10 seconds or so, until melted) and add the breadcrumbs. Mix well and set to the side. Artichokes -- Simply mix everything together in a medium size bowl. Nothing more. Casserole -- I like to use a glass 8x8, or something similar in size. You could even use a 13x9 is that is all you have. Spray with a non-stick spray and pour in the artichoke mix. Top with the bread crumbs and sprinkle on the paprika and bake at 350 for about 25-30 minutes on the middle shelf uncovered until bubbly and golden brown. ENJOY!
In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much. Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese. Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.
In a steamer, cook beans until al dente, about 10-12 minutes; spread to dry on a kitchen cloth before finely chopping them. In a large skillet over medium-high temperature, heat the oil and cook the onion, stirring occasionally, until golden. Add garlic and marjoram and saute for another minute or so before adding the beans. Saute beans 2 or 3 minutes; transfer to a large mixing bowl to cool. Add mushrooms, both cheeses, potatoes and eggs. Season with salt and pepper to taste. Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch round baking dish with a little olive oil. Sprinkle half of the breadcrumbs over the bottom of the baking dish. Spread the vegetable mixture in the prepared baking dish. Level the top and decorate with a few shallow geometric incisions. Dot all over with butter; drizzle with a little olive oil; sprinkle the rest of the breadcrumbs over the top. Bake 20 to 30 minutes or until the loaf has set but is still moist inside. Serve warm or at room temperature.
For the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl and set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes. Remove the bowl from the heat. Using an electric mixer, beat on high until the mixture is entirely cooled, glossy and stiff, about 7 minutes. Blend in the lemon zest until smooth - once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes. For the cupcakes: Whisk together the flour, almonds and baking powder. In another bowl, beat the eggs, sugar, salt and vanilla with a mixer until thick and light-colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups. Bake at 350 until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.
In a 10-inch frying pan, cook bacon until crisp. Remove from pan with slotted spoon and drain. Add onion and garlic to bacon drippings in the pan. Cook until onion is soft. Stir in tomatoes, chilies, salt, and oregano. Bring to a boil, stirring constantly. Continue boiling until sauce thickens, about 15 minutes. Reduce heat to low. Crack eggs and slowly slip into sauce, one at a time. Sprinkle cheese and bacon over the top. Cover and simmer until eggs are set, about 5 to 7 minutes. Sprinkle with the cilantro. Serve with guacamole and warmed tortillas on the side of the plate, if desired. Note: The sauce can be prepared a day in advance. Reheat and slip the eggs in just before serving.
In a frying pan fry up the Italian Sausage. Add the minced green pepper,onion and garlic and brown til no longer pink. Drain. Return back to pan and add the remaining ingredients and simmer 30 minutes on medium low heat, stirring occasionally to thicken sauce. You can use this on pizza dough or on a plate of spaghetti. NOTE: may add more or less water while simmering and if not thick enough add alittle more corn starch to your taste.