HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Saute 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken. Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.
Turn on crockpot and spray with cooking spray. Add salt and pepper to your ribs then broil for 5-6 minutes flipping it over and broiling for 5-6 more minutes, then place the ribs in your slow cooker. In a small bowl mix together all the other ingredients then pour that and spread it over your ribs. Cover your crockpot and cook on HIGH for 3-4 hours or leave on LOW for 8 hours.
Mix dry ingredients in large resealable plastic food-storage bag. Add remaining ingredients and seal bag. Shake until well mixed.
Place sherbet in a bowl; stir until smooth. Stir in 1/2 of the whipped topping until well blended. Spoon into premade Oreo cookie crust. Sprinkle with chopped Oreos, pressing firmly into sherbet. Cover with remaining whipped topping. Freeze 4 hours or until firm. Let stand at room temperature 10 minutes before serving. Garnish with finely chopped Oreo cookies and candy pumpkins, if desired. NOTE: For a more intense orange color, stir in a few drops each of red and yellow food coloring to the sherbet mixture.
Cut the wonton wrappers into wide strips. Boil them till done and plunge into cold water. Drain. Wash and slice the cucumber and tomato. Grate 1 tbsp of orange peel (save) and then extract the juice from the orange. Mix the orange juice with the rice vinegar, olive oil and sugar to make the salad dressing. Toss the wonton strips, cucumber and tomato slices together with the salad dressing. Sprinkle the grated orange peel on top of the salad and then serve.
Cut florets from the top of the cauliflower until you have a cauliflower bowl. Remove greens from bottom. Cut stems from radishes, leaving the roots but removing the skin. Using toothpicks and food coloring, draw an eyeball on the flat part of the radish (the roots will look like optic nerves). Fill cauliflower with dip, garnish with radish eyes.
in a large deep heavy skillet, melt butter over med-high heat. stir fry pancetta until it turns golden, about 5 minutes. remove from pan, drain off all fat except 1 tablespoon. add garlic 2 tablespoons of the parsley and hot pepper flakes, stir fry for 1 minute. pour in clam juice and wine, bring to a boil, add clams, cover and steam until open, about 5 minutes, discard any that do not open. meanwhile in a large pot of boiling salted water, cook linguine until tender but firm. drain and add to pan along with pancetta, toss to coat well. sprinkle with remaining parsley and serve.
Heat oven to 450 deg F. Prepare and bake pie crust as directed on package for one-crust baked shell using 9 inch pie pan. Cool 30 minutes or until completely cooled. Reduce oven temperature to 400 deg F. During last 10 minutes of cooling time, in medium saucepan, combine 1 cup sugar, cornstarch and salt; mix well/ Stir in all remaining filling ingredients (sour cream to cranberries). Bring to a boil, stirring constantly. Cook over medium heat for 1 to 2 minutes or until thickened, stirring constantly. Remove from heat; cool 5 minutes. Meanwhile, in large bowl; beat egg whites and cream of tartar until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Beat in vanilla. Pour hot filling into cooled baked shell. Spoon meringue over filling sealing to edge of crust to prevent shrinking or weeping. Bake at 400 deg F for 8 to 10 minutes or until light golden brown. Cool on wire rack for at least 45 minutes or until slightly cooled. Serve immediately, or refrigerate until serving time. Store in refrigerator.
Prepare canning jars. Combine pears, sugar, orange juice, brandy and 1 tablespoon of the lemon juice in a heavy saucepan. Bring the mixture to a boil over high heat. Reduce heat to a simmer, and cook slowly until the pears are very tender, about 30 to 35 minutes. Spoon the mixture into a food processor or blender, and puree it, in batches if necessary, until it is smooth. Return the mixture to the heat, and simmer over low heat, stirring frequently, until it is very thick, another 25 to 30 minutes. Taste and add remaining lemon juice, if needed. Spoon the mixture into prepared jars, leaving 1/4 inch headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to altitude.
Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine. Coarsely chop the clams and combine with the lemon juice in a separate bowl. Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them. Top with the bread crumb mixture and drizzle with the butter. Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes. Garnish with lemon wedges.
In a large bowl, whisk together olives, olive oil, vinegar, garlic and ground pepper. Let stand for 10 minutes. Add the remaining ingredients, and toss well.
In a saucepan over medium heat melt the butter, add Old Bay, minced onion, lemon juice, and stir thoroughly. Add the flour, stirring constantly, and then gradually add the light cream, continuing to stir. Add the crabmeat and let simmer for about 15 minutes. Do not allow the soup to boil. Serve garnished with a dash of Old Bay and parsley flakes.
In a saucepan, stir milk into the celery soup and shredded cheese. Add snipped sauerkraut; cover and simmer for 15 minutes. Meanwhile, spread the butter over both sides of the rye bread; sprinkle both sides with caraway seed. Cut bread slices into triangles; place on baking sheet. Toast in 300 degree ooven for 20 minute. Add diced corned beef to soup. heat about 10 minutes or till heated thorugh. Serve toast triangles with soup.
place dry ingredients in a medium mixing bowl. Whisk till well combined. add eggs, molasses, applesauce and oil. Mix till well blended. place dough on lightly floured counter.sometimes I add a sprinkle of cornmeal -- Knead till smooth. roll 1/4" thick. cut with small gingerbread cutters.and place on sprayed sheet.bake at 325* for 30 minutes. There is a debate on whether dogs should eat raisins.so I try to avoid them.when these first some out of the oven.I sometimes use peanuts for eye features or carob chips. and let granddaughter paint on them with yogurt coating that has been melted and a small amount of paramount crystals or veg oil has been added to thin. My dog loves these.
Preheat the oven to 400°F Heat the oil and butter in a large saucepan and fry the onions for 8-10 minutes until golden and softened. Stir in the cooked turkey, thyme, Cranberry Sauce, creme fraiche, Dijon mustard and cornstarch mixture and simmer for 5 minutes until thickened. Season to taste. Unroll the pastry on a lightly floured surface and turn a 60oz oval pie dish over onto the pastry. Cut around the rim and then cut another oval about 1in all the way around away from the rim. Turn the pie dish over and wet the rim of the dish. Lift the 1in thick oval strip and arrange over the rim of the dish (cutting to fit if necessary). Brush the strip with beaten egg. Spoon the pie filling into the dish alternatively with the stuffing balls and vegetables. Lift the oval of puff pastry over the pie dish and press the edges together to seal. Brush with beaten egg. Cut and twist any leftover pastry if liked into strips and arrange over the top of the pie in a lattice pattern. Brush with beaten egg, scatter with Parmesan, salt and thyme leaves. Bake for 35-40 minutes until crisp and golden brown.
Process all ingredients in blender until smooth. Heat waffle iron and spray with non-stick spray. Pour desired amount on waffle iron. Leave on longer for extra crispy waffle.
Arrange tortilla chips on a square of aluminum foil so that they overlap slightly in a compact circle. Top with chicken, salsa, optional olives or jalapenos, and preferred cheese. Broil 3-5 minutes or until cheese melts. Serve with optional sour cream if desired.
In a large bowl, beat the cream cheese and extract until smooth. Gradually add confectioners' sugar, beating well. Shape into 1-inch balls and place on wax papper. Flatten into patties and refrigerate about an hour. In a microwave, melt the chips and shortening stirring every 30 seconds. Dip patties into the melted chocolate and place back on wax paper. Store in the refrigerator.
This can be prepared in one of three ways: Poach, scramble or soft boil your eggs according to how you prefer them to be made. Toast the bread and butter it. Spread with as much marmite as you like. Top with the eggs if poached or scrambled. If you have boiled your egges, cut up the toast into "soilders" and get dunking!
rub lime juice along the rim of the glass and dip into a shallow dish of salt or your favorite low calorie sweetener. Mix all ingredients together and pour over 1 cup of crushed ice. Optional: may garnish with a lime slice.
Preheat oven to 375 degrees. Arrange frozen chicken thighs on a lined and greased baking pan. Coat chicken with butter, rosemary, and lemon juice. Bake at 375 for 50 - 60 minutes.
Combine water, vinegar, salt and sugar to form a brine. Place chicken legs in a large plastic container and cover with brine for at least 2 hours. Preheat oven to 400 degrees. Pour melted butter into large 15 x 12 cooking pan, such as a jelly roll pan, coating the bottom of the pan. In a large zip-top bag, combine remaining ingredients. Place 4-5 chicken legs at a time in bag. Shake to coat. Place chicken in pan. Bake approximately 1 hour, or until juices run clear; turning chicken legs after about 30 minutes. Let stand 5-10 minutes before serving.
Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat. When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter. When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown. Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.
Microwave the first 3 ingredients for 1 1/2 minutes on high. Add chocolate chips, if desired. Serve warm over vanilla ice cream. For a real treat use creamy hot fudge and peanut butter topping. Garnish with whipped cream and cherry if desired.
In a large saucepan, cook pasta, add broccoli during last 3 minute of cooking time, when al dente remove, drain. pasta and broccoli. While pasta is cooking, remove meat from chicken, coarsely chop. In the same pan you cooked the pasta, combine cheese, milk and tomatoes; cook until cheese begins to melt. Add pasta and chicken, heat thoroughly, season with fresh ground pepper; add parsley right before removing from heat. If the mixture needs to be thinned, add a tad more milk. Serve with Parmesan cheese or Parmigiano Reggiano Cheese if desired.
Combine all ingredients. To Glaze: 30 minutes before ham is done, pour off drippings and remove skin on shank end of ham. Score fat with whole cloves. Spoon glaze over ham. Put back in oven and finish heating, basting several times with glaze. I even use this on the pre-cooked hams, as well. Cooking time depends on size and type of ham you are cooking.
Grease large 9x13-inch pan. Heat soups and milk together in a large saucepan. Stir in Minute Rice (you want the mixture to be rather juicy). Pour into 9x13-inch pan. Place chicken part on top and then sprinkle with seasoning salt, pepper and curry lightly. Cover all with foil. Bake at 325°F for 2 hours and 15 minutes. I have baked this on a higher temp with less baking time but, you have to watch that you don't make the rice get hard and crusty by doing so.
Spray the ice cube tray with cooking spray. Put 2-3 pomegranate seeds in the bottom of each tray to serve as the topping. Melt pink chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set. Put 1 tablespoon of pomegranate seeds in each tray, then cover with remaining melted pink chocolate. Place in refrigerator for about 1 hour until set.
In a pan or a wok, saute garlic, onion, and tomatoes in oil. When onion is slightly cooked, add pork. Fry the mixture for 2 minutes until pork turned a little brown, and then add 1/2 cup of water. Boil until water is almost gone and pork is completely cooked. Then add shrimp paste. Add chilies. Pour in the coconut milk, keep stirring. Simmer until mixture is dry. Season with salt and pepper and serve hot with rice.
Mix all ingredients into a blender. Blend. Drink. If you don't have a blender. Use your teeth to crush ice, then mix crushed ice with other ingredients in large coffee can. Then kick the coffee can around on the ground outside until you think it's ready - or until the men in white jackets come to take you away.
Preheat oven to slow 150C degrees. Line a baking tray with baking paper. Draw a 20cm circle on the paper. Beat the egg whites in a large dry bowl until soft peaks form. Gradually add the sugar, beating well after each addition. Continue beating until the mixture is thick and glossy and the sugar has completely disolved. Spread meringue mixture onto tray inside the marked circle. Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side. This will strengthen the sides, stopping them from collapsing. Bake for 40 minutes. Turn the oven off and allow the meringue to cool completely in the oven. Whip the cream. Halve the strawberries and peel and slice the kiwifruit. Decorate pavlova with cream and fruit. Enjoy!
Rinse turkey and pat dry. Cut into thin bite-size strips. Set aside. For sauce, in a small bowl stir together flour, mustard, wine, salt and pepper till smooth. Slowly stir in half-and-half or light cream till well mixed. Set aside. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking). Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add sweet pepper and onions; stir-fry for 2 minutes. Add sliced mushrooms; stir-fry for 2 minutes more or till crisp-tender. Remove vegetables from the wok. Add turkey to the hot wok. Stir-fry for 2 to 3 minutes or till no pink remains. Push turkey from the center of the wok. Stir sauce. Add sauce to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Add thawed peas. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or till heated through. Serve immediately over hot cooked noodles or fettuccine. Garnish with whole mushrooms and fresh basil, if desired. Nutrition information per serving: 463 calories, 28 g protein, 52 g carbohydrate, 15 g fat (6 g saturated fat), 108 mg cholesterol, 553 mg sodium, 521 mg potassium.
Sift together flour, baking soda, baking powder, salt and spices. Measure out fruit and nuts, dates and raisins in a very large bowl. Cream together butter and sugar, add eggs and beat well. Alternately add dry ingredients and grape juice to creamed mixture, beating well after each addition. Mix into fruit, nuts and applesauce. Pour into prepared pans weighing about 2 lb. each. Bake at 275F about 2 hours, or until pick comes out clean.
Cook the pasta in boiling, salted water as per package directions; drain and return to the pot. Stir in milk, Jack Cheese, American cheese, mozzarella cheese, pepper and ground mustard. Cook over low heat, stirring constantly, until cheese melts, about 5 minutes. Serve in individual dishes topped with 1 tablespoon of freshly grated Parmesan-Reggiano per serving.
In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes. Remove and cool to room temperature. Preheat oven to 350°F degrees. Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork.). Baste with remaining marmalade twice more during the cooking time. DO NOT OVERCOOK; the pork will continue to cook even after removing from the oven. Sprinkle with chopped onions, if desired. Let rest for 20 minutes before slicing.
Preheat the oven to 350 degrees. lightly spray a sqare cake pan (mine's 9x9) with nonstick cooking spray. In a mixing bowl, mix together flour, sugar, cocoa, baking soda, and salt with a wisk, making sure it is blended together well. In a large measuring cup add the water, vanilla, oil, and vinegar, ans wisk to combine. Add wet ingredients to the dry and mix batter until blended together well. Use a spatula to scrape down the sides if necessary. Pour batter into cake pan, place in oven and bake for about 25-30 minutes, or until a knife comes out clean. Cool on a rack completely. For the glaze: in a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. Remove from heat and stir for another 5 minutes. Add vanilla and almond, if using, stir, and immediately pour onto cake. The glaze will begin to dry really quickly, so if it doesn't cover the whole cake (mine usually does) spread the glaze to the edges quickly, before it dries. If you like, top with sprinkles, and let cool for a hour.
Heat the oil over medium heat until hot. Add the onions a cook, stirring occasionally, until softened, about 4 minutes. Add the garlic, spices and 2 tsp salt. Cook, stirring constantly, until fragrant, about 1 minute. Add the ground beef and cook until the beef is no longer pink, about 5 minutes. Add the tomato sauce, broth, brown sugar and vinegar and bring to a simmer, uncovered, stirring frequently, until the liquid has reduced and thickened, about 10 minutes. Freeze in freezer containers. Heat to serve.
Mix yeast into the warm water,add sugar& salt. Stir in the flour. Knead& let rise tell double. Grease 2 pie plates. Press 1/2 the dough into each plate. Spread the top of each with butter. Sprinkle the onion on top. Sprinkle each with some salt& paprika. Bake 450 degrees 20 minutes.
Preheat oven to 350 degrees. Generously butter 9 inch pie pan or quiche pan. Mix the parmesan cheese and bread crumbs together and pat on the bottom and sides of the dish-this will form the crust. Mix the cottage cheese, milk, Monterey Jack and eggs together well, then stir in the remaining ingredients (except the butter). Pour into the pie crust and smooth over the top, then dot with butter. Bake for 40 minutes, or until a knife inserted into the center comes out almost clean. Serve immediately.
Preheat oven to 325°F Bring milk to a boil and slowly sprinkle in the cornmeal, stirring with a wire whisk to keep it smooth. Lower the heat and cook until mixture thickens, about 10 minutes. Add the remaining ingredients, except the eggs, and allow the mixture to cool slightly. Blend in the lightly beaten eggs and pour the pudding into a greased 2-quart baking dish. Bake 45 minutes to an hour, or until pudding is firm. Serve warm or cold.
Thinly slice the beef across the grain into strips: easier if the beef is partially frozen. Combine ketchup, fish sauce, brown sugar, and lime juice in a bowl. Add beef strips, tossing to coat. Let stand at room temperature for 30 minutes to marinate. Stir broth, ginger, cornstarch, and crushed red pepper into reserved marinade and set aside. Heat the oil in a wok or large skillet over medium-high heat. Stir-fry the garlic in hot oil for 15 seconds. Add carrots, stir-fry for 3 minutes. Add green onion, cucumber, and sweet pepper and stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok. Add half of the beef to the hot wok or skillet. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from wok and set aside. Stir-fry remaining beef. Return all beef to wok. Stir the broth mixture and add it to the wok, cooking and stirring until thickened and bubbly. Stir in vegetables and heat them through. Mix in the peanuts. Serve beef and vegetables over hot cooked rice.
Brown tips, add everything else except noodles. Cook noodles according to package. You may mix noodles and sauce together, or you can pour on top of noodles after you have dished it out. You can add some four to the sauce to make it thicker.
Spread the cream cheese on the toritilla. Lay ham over top then top with cheese. Roll the tortilla into a tight roll. Place in the microwave for 10 seconds. Enjoy!
Slightly warm Marzettis' Apple Dip in the microwave according to directions on container (1-2 minutes on high) Transfer dip to serving bowl. Stir in the Kahula and pecans. Core and slice the apples. To avoid darkening, presoak in the Fresh Fruit Protector (according to package directions) or use lemon water. Arrange on platter and serve! ENJOY!
Cook catfish and green onions in garlic flavored olive oil for 5 minutes. Add to cooked penne with parsley and uncooked shrimp. Add mushrooms, juice and all. Toss with Ragu Garlic Alfredo Sauce. Put mixture in a Pam sprayed 9x11x2 inch pan. Make sure noodles are covered with sauce. Sprinkle parmesan cheese on top. Bake at 425 degrees Fahrenheit for 25 minutes or until bubbly.
Put all ingredients in blender, saving olive oil for last. Blend until it is a thin paste, add more olive oil if needed.
Preheat oven to 425 degrees. On a lightly floured surface, unroll pie crusts. and stack one on top of the other. Roll together into a 14" circle. Press crusts into a 9" deep-dish pie plate, crimping edges if desired. Line crust with parchment paper, and fill with pie weights. Bake for 12 minutes. Remove parchment and pie weights, and bake 2 minutes more. Let cool. Prepare strawberry gelatin according to package directions. Let stand for 10 minutes. Line bottom of crust with strawberries, cut sides down. Pour gelatin mixture over strawberries. Cover, and refrigerate for at least 4 hours. In the top of a double boiler, whisk together eggs, egg yolks, and next 3 ingredients. Place over simmering water, and cook, whisking constantly, for 10 minutes or until a candy thermometer registers 160 degress. Remove from heat; stir in butter, lemon zest, and gelatin. Let cool for 30 minutes. Spread lemon curd evenly over gelatin. Refrigerate for at least 8 hours or until set. In a large bowl, beat cream with a mixer at high speed until stiff peaks form; add confectioners' sugar and lemon zest, beating until combined. Spread over lemon curd. Garnish with strawberries and lemon slices, if desired.
Preheat oven to 350°F. Place cream cheese, milk and Ranch dressing mix in a food processor or blender and process until smooth. Place broccoli in a 9 inch baking dish, add cream cheese mixture and stir. Top with Cheddar cheese and bake 25 minutes or until cheese has melted.
Stir together cottage cheese and yogurt. Use crackers as a "spoon," and enjoy!
Spread almonds, sunflower and sesame seeds on a baking sheet; bake in 350 degree F oven for 5-8 minutes or until golden brown and fragrant. Remove from baking sheet immediately to stop cooking. In large bowl, combine red and green cabbage, bean sprouts and onions. Prepare dressing: In small bowl, whisk together vinegar, sugar, soy sauce, sesame oil, vegetable oil , garlic, salt and pepper: whisk in oil. Just before serving, toss almond mixture with cabbage; gently toss with dressing until well mixed. Stir in noodles.