HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE: machine pan must have capacity of 10 cups or more. Add ingredients to bread machine according to manufacturer's directions. Select basic white bread cycle. NOTE: Additional flour may be needed to get dough to correct consistency. Makes 1 1/2 pound loaf - approximately 16 slices.
Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each). Lay the skewers in a 9x13 baking dish. Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade). Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while. Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.
Preheat oven to 350 degrees. Prepare a 9 x 13 baking dish by spraying with non-stick coking spray. Chop the cooked chicken into small bite-size pieces. Combine chicken, cheese and sour cream until well blended. Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll the tortillas into a cigar-shape, enclosing the chicken filling. Lay close together in the baking dish, seam side down. Saute the minced onion and garlic in the oil over medium heat. When the garlic is fragrant and the onion has softened add 2 cups chicken broth and bring to a boil. Add the can of rotel, with all of the juice. While the mixture returns to the boil combine the cornstarch with the remaining chicken broth, mix well then stir into rotel mixture. Simmer for a couple of minutes to cook out the raw cornstarch and thicken the mixture. Spoon the hot sauce over the rolled tortillas making sure to cover all of the tortillas (don't leave any dry spots or they may burn). Place the pan in the oven and bake for 20-25 minutes or until the sauce is bubbly and the tortillas are hot throughout. Feel free to adjust the seasoning in the chicken mixture and/or the sauce to your taste. I like to use the rotel tomatoes with cilantro and lime. Sometimes I saute sliced, fresh jalapenos or serranos with the onion when making the sauce, etc. Depends on my mood when I make it. The cheese and sour cream usually make the filling salty enough for me, but I often add cayenne or chili powder and black pepper if I want a bit of bite. Sometimes I use pepper-jack cheese for all or part of the cheese in the filling.
Turn on broiler. On a baking sheet, place salmon skin-down. Spread a thin layer of mayonnaise on the salmon. Spread lemon juice and seasoning over the salmon fillet. There's no need to be exact on these measurements. Broil for about 10 minutes, until the salmon is done.
In a large stock pot whisk together all eight cans of soup. Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper. Bring ingredients to a boil, then reduce heat and simmer for an hour. Add cilantro and chicken and simmer another hour. During last hour of cooking, cut tortillas into strips with a pizza cutter. Deep fry tortilla strips in hot oil until they are browned. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, and shredded cheese. **You can also top with additional chopped chicken, tomato, cilantro and/or sour cream.
In a saucepan with the butter, fry the onion. Add the chicken breasts , salt, pepper and brown. Pour the white wine, let evaporate and pour the cream, then continue cooking for 5 minutes. Add chopped herbs and mix. Cook the rigatoroni in salted water acording to package directions. When al dente drain and mix with the sauce and parmesan cheese.
Combine lime peel, lime juice, beer, garlic and hot sauce in a shallow, non-reactive container or a zip-lock bag. Add steaks, turning to coat. Cover and refrigerate for several hours. Cook steaks for 8 to 10 minutes, turning once. Salt and Pepper to taste.
Boil squash in small amount of water, (I boil the onion with the squash). Season to taste, with salt and pepper. Add butter and all the other ingredients. Do not dilute the soup. Pour into a greased casserole dish and bake about 30 minutes at 350. (you can top with cheese).
Preheat oven to 350 degrees. Cook macaroni in lightly salted boiling water about 5-7 minute or until macaroni is aldente. While macaroni is cooking, beat egg with salt, mustard in pepper in a medium bowl. Stir in cottage cheese, sour cream, milk and 1/2 of cheddar cheese. Save remaining cheese to sprinkle on top. Refrigerate. Drain macaroni well and rinse with hot water. Place into 2 quart casserole and keep warm. Stir egg mixture into cooked macaroni. Break tuna into chunks, carefully stir tuna into macaroni mixture. Sprinkle cheese on top. Cover with foil. Bake in preheated oven 45 minute Remove cover and bake 10 minute longer or until lightly browned. Serve hot in casserole or spoon onto 6 plates. This recipe is good doubled and can be frozen and re-heated in the microwave!
Combine sour cream, honey, and brown sugar, in a small bowl, and stir well. Cut apples into 1/2in. x 1/2in. x 1/2in. cubes, and place in a bowl big enough to hold it all. Add sour cream mixture, and toss to combine. Cover with plastic wrap, and chill for 20 minutes. Garnish with a few slices of the cheese. Enjoy!
Preheat oven to 400°F. Sift first four ingredients together in a bowl; cut in butter with pastry blender. Mix the honey, eggs, grated lemon peel, lemon juice and water in another bowl. Add liquid mixture to the dry ingredients and stir with fork. Turn dough out onto a lightly floured surface and knead 10 times. Pat dough into round shape 1" thick. Brush with lemon juice; sprinkle top with 1 tablespoon of granulated sugar. Cut into wedges and place edges onto ungreased baking sheet and bake for 30 minutes or until golden.
Preheat oven to 350 degrees (175 degrees C). Lightly grease one 8 x 8 inch pan. Cream together the sugar and butter. Add the flour, milk, salt, and baking powder. Mix well and pour into prepared pan. Spread fruit evenly over the top of the batter and pour juice from canned peaches ov er top. Bake in at 350 degrees F (175 degrees C) for 50 minutes or until fully browned on top. Makes 1 - 8x8 inch cake Peach Cake 3 egg, beaten 1 3/4 cups white sugar 1 cup vegetable oil 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking soda 2 cups sliced peaches 1/2 cup chopped pecans Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and peacans. Mix thoroughly by hand. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done. Makes 1 - 9x13 inch pan
Combine ingredients. Set a little bit aside. Marinate beef, chicken or pork 1 to 24 hours. Brush chicken or meat with reserved marinade while grilling. Makes about 3/4 cup. (enough for 4 chicken breasts, pork chops or 1 flank steak).
Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes. Add pork, marinate while preparing pasta and vegetables or up to overnight. Cook spaghetti or rice noodles according to package directions, drain. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes. Add vegetables and saute until crisp-tender (about 5 minutes). Remove vegetables from skillet and keep warm. Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned. Return vegetables to skillet, heat through and serve.
Mix first seven ingredients together until smooth. Fold in stiffly beaten egg whites and cream corn. Heat vegetable oil to 375°F. Use 1 tablespoon of batter per fritter and drop into hot oil. As they rise to the top and turn golden brown, turn them over. Drain on paper towels. Serve hot or cold.
Cream the butter. Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice. Cream until smooth. My Grandmother's recipe said to beat for 1/2 hour. If you are using an electric mixer, adjust accordingly. Gradually add the flour and mix well. Pre-heat oven to 300. Fill a lightly greased form 3/4 of the way. Loaf pans work well, as do mini-loafs or cup-cakes. For loafs, check for doneness with knife-test at 90 minutes. Mini-loafs and cup-cakes will finish sooner. I like this pound cake plain, or with a light dusting of confectioners' sugar. Alternately, you can apply a thin coat of icing.
Combine all ingredients. Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well). It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn. Once the cream is whipped, cover and store in the fridge. If it separates slightly, just rewhip to restore its thickness.
Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned. Take out of pan. Repeat with remaining chicken. Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft. Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes. Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly. Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.
In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels. In a large bowl, beat the eggs; Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley; Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto. In a 9-inch frying pan, heat 2T of the butter and 2T of the olive oil; Add the spaghetti mixture and smooth the top with a spatula; Cook over medium-low heat until the frittata is browned on the bottom and set. Invert a plate larger than the frying pan over the pan and turn out the frittata; Heat the remaining butter and olive oil in the pan, and return the frittata to the pan to brown the other side. Shake the pan occasionally to keep the frittata from sticking. Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes. Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges. NOTE: This is even better the day after it is made.
Heat a non-stick wok or skillet over medium-high heat (375-425F / gas mark 5) for 30 seconds. Add chili oil, shallots, and garlic; saute until the shallots are tender and beginning to brown (2-3 minutes). Add asparagus and continue to cook until it begins to soften and color (2-3 minutes). Add stock; cook over medium heat (350F / gas mark 4) until asparagus is tender and all moisture has evaporated (5-10 minutes). Season with salt and pepper; toss until well mixed. Serve hot.
Mix the rub with the brown sugar. Remove the silver skin from the back side of the ribs. On a large piece of aluminum foil, shiney side up, place the ribs and pat the mixture ensuring you coat every inch of the ribs. wrap the ribs tightly with foil, ensuring you have tight seams and place in the fridge for two hours or overnight. When ready to cook, preheat oven to 250. Place ribs in large baking dish and cook for 3 hours. Take ribs out of the overnand remove foil. finish off on the grill or place back in the oven without foil and cook an additional 20 minutes.Slather with BBQ sauce.
Layer in baking dish your chicken. Next layer your asparagus. Now mix the mayonnaise, lemon juice and chicken soup. Add this as your third layer. Next add the crushed Ritz crackers and drizzle with butter. Bake at 350 for 30 minutes.
1. Preheat the oven to 360 degrees. 2. Wash off the drumsticks. Do not take off the skin! 3. Put all the drumsticks in a large bowl & add salt and pepper. 5. The bottle of Adjika is usually about 8.8 oz. I use about half of that small jar. Mix the adjika with mayo. Really depends on your taste. Make sure every drumstick is rubbed with the sauce. 5. Take out a dish which can fit all the drumsticks on there and line it with foil (or you can just rub down the dish with butter or spray with pam, so no foil is needed really) Place the drumsticks. 6. Bake for about 15-20 mins on one side and then flip them to bake for the same time on the over side. 7. If more time needed to cook leave them in for a little more.
In a heavy 12" skillet, heat 3 tablespoons olive oil until hot. Add the onions and pepper, and cook, stirring for 5 minutes until they're soft and transparent. Add tomatoes, garlic and thyme. Cook, stirring for 5 more minutes, until most of the liquid in the pan evaporates and the mixture is thick. Put the sofrito aside for later. Seafood and Sausage: Season the fish, shrimp and scallops with salt and pepper. In a skillet, heat 3 tablespoons of olive oil over moderately high heat until hot. Add the fish, shrimp and scallops, as well as the mussels, and saute for 3-5 minutes. Add the sausage and cook until light brown. Transfer to a plate and deglaze pan with 1/2 cup of dry white wine. Paella: About 30 minutes before you plan to serve the paella, preheat an oven to 400 degrees F. In a 14" paella pan or shallow casserole dish at least 14" in diameter, combine the sofrito, rice and saffron. Pour in 3 cups of chicken stock and 2 cups of clam juice (save 1 cup for the end). Stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately and season with salt and pepper. Arrange the seafood on the top of the rice. Set the pan on the lowest shelf in the oven and bake uncovered for 20 minutes. Do not stir the paella once it goes in the oven. Sprinkle the sugar snap peas and the red pepper strips over the whole paella, and bake for 5-10 minutes more, or until all of the liquid has been absorbed by the rice and the grains are tender, but not too soft. If the rice needs to be softer, add the remaining cup of clam juice. Remove from stove and let stand for five minutes before serving. Garnish with parsley. Estimated cooking time: 30 minutes (not including prep time). Chef's Tips: Paella, which originated in Spain, can be made with chicken, pork, sausage or seafood. Make sure you use the freshest seafood for this recipe. You can tell if the shrimp and scallops are fresh by making sure that they have a nice aroma that is not overpowering. Mussels and clams are fresh if their shells are closed. Once you cook them, they will open up. This paella dish reheats well. If you make it the night before, put it in the oven at 350-400 degrees F for approximately 30-40 minutes covered (to keep the dish moist, add either more chicken stock or clam juice before putting it in the oven).
Boil chicken strips until done. About 20-30 minutes. While it is cooking, chop the onion, pepper,jaapeno, and tomatoes and set aside. When chicken is done, cool slightly and shred with a fork. Add the onions and peppers with the shredded chicken into a skillet and add the butter, and water.Salt and pepper to taste, and saute for about 10 minutes. Add enchilada sauce, chili powder and cayenne. Simmer 5 minutes. If the mix isn't juicy enough you can add a little more water. Stir in the sour cream and mix well. In an 8x8 casserole dish, put some crushed tortillasor nachos in bottom. Add the chicken mix on top,and spread the diced tomatoes and put on the mix. Mix cheeses and spread on top. Bake in oven at 350 degrees for 15 minutes, or til cheese is melted.
Bring pear liquid to a boil. Stir in gelatin until dissolved. Cool until syrupy. Puree pears in a blender. Beat cream cheese& lemon juice until fluffy& smooth. Add pureed pears& mix well. Fold Cool Whip into pear mixture. Fold in cooled gelatin. Pour into an oiled 4 1/2 cup mold (or into a dish). Chill overnight.
Mix dressing, sugar and vinegar in large bowl. Add remainig ingredients and mix lightly. Refrigerate.
Steep tea in 8 cups (2 L) boiling water for 5 minutes. Discard bags. Meanwhile, in large saucepan, bring currants or blueberries, sugar and 1 cup water to boil. Reduce heat to medium-low; simmer, stirring, until fruit breaks down (about 5 minutes). Add to tea; let cool to room temperature (about 30 minutes). Refrigerate until cold (about 2 hours). Strain through cheesecloth-lined sieve into pitcher, pressing solids only gently so beverage remains clear. Serve with ice cubes.
Place the sun-dried tomatoes in a small dish. Add boiling water to voer and let stand for 15 minutes, or until softened. Drain the tomatoes and chop. In a small bowl, combine the sun-dried and plum tomatoes, bacon, and goat cheese. In a medium bowl, whisk together the egs, egg whites, water, scallions, salt, and pepper until slightly frothy. Heat 1/2 teaspoon oil in nonstick skillet over medium heat. Add half of the egg mixture and cook for 2 minutues, occasionally lift the edges of the egg mixture with a spatual and tilting the pan, allowing the uncooked mixture to flow underneath. When the eggs are almost set, spook half ot eh tomato mixture down the center of the egg. Loosen the edges of the omelette with a spatual and fold the two sides over the filling. Slide out onto a warm plate. Replate with remaining oil and egg and tomato mixture.
Soak saffron in 1/2 cup boiling water for 20-30 minutes. Meanwhile, saute onions in the ghee until tender; set aside. Rinse the basmati under cold water in a sieve, until water runs clear, allow to drain. Place the rice and the onions in a saucepan and add the 1/2 cup saffron water as well as 2 1/2 cups hot water, the cardamon pods, the cloves, and the salt and pepper; stir to mix. Bring to a boil over medium heat then reduce heat, cover, and cook over low heat until the rice is tender, about 15-20 minutes. If any liquid remains, drain it. Stir peas into mixture, if desired, as a garnish; serve.
In a cup mix sugar and cocoa. Add enough milk to make a paste. Add the rest of the milk and microwave on high for one minute or until hot. Stir in vanilla extract.
Place cream, walnuts, cheese, garlic, salt and pepper in food processor and pulse until smooth. Cook pasta according to package directions, drain. Toss with sauce. Garnish with additional walnuts and seasoning if desired. Serve immediately with additional cheese.
Soak fruit in fruit juice over night. Put mixture in your mixer and gradually sift in all dry ingredients. Cook in a medium greased loaf tin (25cm by 8 cm or 10 inches by 3 inches) for 50-60 minutes at about 180C/350°F. Spread with butter or vegan spread and enjoy with a beautiful cup of tea.
In large bowl combine mayo, sour cream, cilantro, milk, lime juice, jalapeno and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions. Toss to coat well. Serve chilled.
Preheat oven to 375°. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; saute 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions. Yield: 6 servings (serving size: 1 1/3 cups).
Adjust rack to the middle of an oven and preheat to 400 degrees. Combine water, milk, butter, salt, and ham in a heavy, medium saucepan. Bring to a boil over medium-high heat. All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring-the mixture will come away form the sides of the pan and become thick and stiff. Keep stiring and turning over for about 1 minute (you want it to dry out a bit). Transfer the dough to an electric mixer, and turn mixer on medium-high speed. Add 1 egg and as soon as it is partially incorporated, increase mixer speed to high. Add the remaining eggs, one at a time when the previous egg is well incorporated. The mixture should be smooth. Mix in the cheese and chives. IF you have a strong arm, the dough can also be mixed by hand with a wooden spoon in a mixing bowl. Proceed as directed, and be sure to beat the dough until smooth before mxing in the cheese and chives. Let the mixture cool for about 10 minutes. Meanwhile, line baking sheets with parchment paper or spray them with cooking spray. (Watch the puff bottomes closely to prevent over-browning if not using parchment.) By heaping teaspoonfuls, drop the mixture onto baking sheets in little balls, spaced apart. They shoud be the size of large marbles or jaw-breakers. (You can also pipe them out using a pastry bag.). Bake for about 20 to 25 minutes, or until golden. Serve warm. You can bake these a few hours in advance and reheat in the oven as well!
Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover. Turn heat to medium-low and cook for 5 minutes. Uncover saucepan and raise the heat a little. Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil. Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer. Taste and adjust salt and pepper if necessary. Garnish with the fresh parsley or mint and enjoy!
Mix marinade ingredients together. Put steak in shallow dish in which it can lie flat. Pour marinade over and refrigerate 2 hours. Broil 4 inches from broiler for 15 minutes. Turn, brush with marinade and broil 5 more minutes. Slice very thinly across the grain.
Place sugar and hot water in a heavy saucpan and stir with a wooden spoon to mix. Cover and place on high heat and bring to a boil. Boil until clear, about 1 minute. Using a natural bristle pastry brush (dipped in cold water) wash any sugar crystals down from the side of the pan. Uncover saucepan and let cook until thick and deep golden brown, about 5-8 minutes. Do not stir while cooking. Shake pan gently if needed to cook sugar evenly. Remove pan from heat and add cream and cinnamon. Stand back- it will bubble and hiss. Return pan to heat and simmer until thick and creamy, about 3 minutes, stirring with a wooden spoon. Cool to room temperature before serving. Refridgerate, covered, for up to 3 weeks. Warm up to room temperature before serving.
Combine marshmallows and sour cream. Gently fold in oranges and pineapple. Gently fold in cherries. Chill several hours or overnight.
Bring salted water to a boil and add pasta. Cook pancetta, bacon, and garlic with olive oil in a pan. You'll want the garlic to turn a nice golden (not burnt!) color. While this cooks in a seperate bowl (make sure it's large enough to mix with all ingredients at the end) mix the cheese, 2 eggs, and pepper. Set this aside until pasta is done. When pancetta and bacon is crisp and garlic is golden add in the cup of white wine and scrap the little bits off the bottom of your pan. Cook for a few minutes to let the flavors come together. Drain pasta and let cool slightly, maybe 1 minutes. Add to bowl with cheese and egg mixture and stir, stir, stir! I stir until most of the cheese seems melted, then add in the bacon mixture and stir some more. Top it off with fresh parsley and enjoy!
Preheat oven to 475 degrees. Combine ingredients in order given, and pour into unbaked 9-inch pie shell. Bake at 475 degrees for 15 minutes then 325 degrees for 45 minutes. Put pie ring around crust if it browns too fast.