HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set a strainer lined with cheese-cloth or a coffee filter over a large bowl. Place the yogurt in the strainer, cover loosely with plastic wrap and refrigerate 6-24 hours. Yogurt will thicken and liquid will drain into the bowl, leaving about 1 cup of yogurt cheese in strainer. Discard liquid. Whisk yogurt cheese, sugar, lemon zest and juice together in a small bowl. Let stand 10-15 minutes or until sugar dissolves. Divide fruit among 4 dessert bowls or plates. Top each with 1/4 cup of yogurt cheese. Garnish with lemon zest or sliced almonds if desired.
In a shallow dish, mix together the buttermilk, garlic, 1/2 teaspoon of the salt and the oil. Place the chicken pieces in the buttermilk mixture and coat them thoroughly. Marinate the chicken in the buttermilk mixture overnight in the refrigerator. Preheat the toaster oven to 425°F. In a food processor, mix the oats, red pepper flakes, the remaining 1 teaspoon salt, Parmesan, and basil. Pulse until the oats are partially powdered. Alternatively, mix the ingredients together in a bowl with a wooden spoon. Place the oat mixture on a plate. Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly. For easy clean-up, cover the toaster oven baking tray with aluminum foil and lightly spray it with oil. (Check your manufacturer's instructions, however, for any cautions against the use of aluminum foil in your toaster oven.). Place the chicken pieces on the tray so that they are not touching one another. Spray the chicken pieces lightly with oil and bake for about 10 to 15 minutes, depending upon the thickness of the meat, until the crust is golden brown and crispy. Remove the chicken from the toaster oven and serve hot or refrigerate and serve cold over a salad.
Sauce Saute onion, green onion, thyme, wine and lime juice in a small saucepan. Bring to a boil about 5 minutes until mixture is reduced to 1/2 cup. Strain and discard solids. Return wine mixture to sauce pan. Add cream and boil until reduced to 1/2 cup. Remove from heat and add butter a few cubes at a time, stirring between additions until melted and smooth. Season with salt and black pepper. Lobster. Prepare barbecue - medium high heat. Mix lime juice oil and scotch bonnet pepper in a small bowl for marinade. Place lobster tails flesh side up in a baking pan. Drizzle with marinade and let stand for 15 minutes. Sprinkle tails with paprika and salt. Grill tails until cokked through (about 8 minutes), brushing frequently with butter and turning occasionally. Serve lobster with sauce.
Preheat oven 350 degrees. In a large bowl, dissolve gelatin mix with 2 cups of boiling water then stir til dissolved. Stir in 1 cup of cold water & place in the fridge for about an hour (the mix should be thick, but not completely gelled!). Meanwhile, in a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with melted butter & stir. In a pie dish sprayed with nonstick spray, evenly distribute the Fiber One mixture & press to form a crust. Bake the crust for 10 minutes & set aside. Once the Jell-o has thickened, blend in the Cool Whip until smooth. Pour this into the pie crust & refrigerate til firm.
Toss cooked and drained elbows with ham and 1 cup cheese. In med saucepan, melt margarine; blend in flour, salt and mustard. Add milk; cook until thickened, stirring constantly. Mix with elbows and ham. Put into a 2 qt casserole dish. Toss the 1/2 cup cheese with crushed potato chips; sprinkle onto casserole. Sprinkle with paprika. Bake at 350* for 30 minutes.
Put saffron in a small cup with 2 tbsp hot water. Let soak for a few minutes. In a large shallow dish, combine yogurt, mint, shallot, fresh and granulated garlic. Add saffron and soaking liquid. Add chicken pieces; cover with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to 12 hours. Light an outdoor grill or heat a stovetop grill pan. Thread the marinated chicken pieces onto skewers. Grill kebabs until chicken is no longer pink in the middle, about 5 minutes per side.
Sprinkle the Creole seasoning on both sides of the chicken breasts. Heat butter and oil in a large skillet to medium heat. Add chicken breasts and cook for 5 min on each side, or until juices run clear. Remove from the skillet and put on a serving platter; keep warm. In the reserved drippings in the skillet, add the syrup and sugar; bring to a boil. Stir in pecans and cook 1 min or until heated through. Spoon mixture over chicken.
Combine marshmallow and softened cream cheese in a bowl. Finely chop pecans by using a food chopper or processor. Stir in pecans and vanilla. Sprinkle with nutmeg to garnish. Serve with an array of cut fruit such as apples, strawberries, grapes, pineapple, kiwi or your other favorites.
Boil ribs in a large pot for about 10 minutes. Preheat oven to 350'F. Put ribs, vegetables, ketchup and applesauce in the bag. Mix pot roast seasoning with 1/4 cup water and pour over the meat. Tie off the bag and place into a 13x9" casserole dish. Roast for about 2 hours or until meat starts falling off the bone. Enjoy!
Dredge stew meat in flour. In a large stock pot brown the beef on medium high heat in 2 tbsp of olive oil. remove meat. Add in 2 tbsp of olive oil and cook on medium heat. Add in the onions until translucent. Add the garlic and cook about 1 more minute. Throw in the browned meat and add herbs, spices, water and canned tomatoes. Turn up heat to high and bring to a boil. And turn heat down to low and simmer for 5 hours. I sometimes take a short cut and dredge and brown the meat in a skillet then throw everything in a crock pot and let simmer on low for 6-8 hours depending on how tender you like the meat. You can also cut down on the water quite a bit when using the crock pot and add water as needed.
Prepare brownies with eggs, water and oil according to package directions, using a 13x9 pan. Cool. Break brownies into pieces. Beat cream cheese until creamy. Beat in marshmallow cream. Stir in half of the whipped topping; set mixture aside. Stir together milk and pudding mix, stirring until thickened. Stir in remaining whipped topping. Crumble half of brownie pieces in an even layer in bottom of trifle dish or large glass bowl. Pour half of cream cheese mixture over brownies. Drizzle with half of caramel topping. Top with half of pudding mixture. Repeat layers. Cover and chill 2 hours. NOTES: Easily doubled and made in a large trifle dish or 13x9 pan. Can substitute any flavor pudding.
Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve. Place tortillas flat on a work surface. Sprinkle 2 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, 1 teaspoon cilantro and 1 more tablespoon of cheese. Fold tortillas in half. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.
Place quinoa in a fine sieve, place sieve in a large bowl. cover with water, using your hands, rub grains together for 30 secons. Rinse and drain. Repeat procedure twice. Drain well. Heat 1 tsp olive oil in saucepan over medium high. Add onion, carrot and garlic. Sautee 5 minutes until tender and carrot starts to brown. Stir in broth, quinoa, salt and cinammon. Bring to a boil. Cover, reduce heat and simmer 20 minutes until all liquid is absorbed. Remove from heat. Fluff with a fork, keep warm. Heat remaining 1 tsp oil in a nonstick skillet over med high. Add apple to pan, saute 6 or 7 minutes until begins to brown. Add apple, almonds and pepper to quinoa, tossing to combine.
Mix the kidney beans, onion, chives, lemon juice, salt and freshly ground black pepper together in a small bowl. Heat a dash of olive oil in a frying pan, add the bread cubes and fry for 2-3 minutes, or until golden-brown. To serve, place the sliced tomato on a serving plate, top with the kidney bean salad and scatter over the cheese and toasted bread cubes.
Cut the pork into thin strips about 5cm/2in long. In a medium bowl, combine the marinade ingredients. Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients. Drain, discarding the marinade. Heat a wok over a high heat until it is hot, add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown. Add the pork and stir-fry for 3 minutes. Finally, add the pineapple, coriander, chili if using, soy sauce and sugar and continue to stir-fry for 3 minutes. Sprinkle with the chopped coriander and serve.
Heat oven to 375 degrees F. Use 1 Tbsp butter to grease a 9-inch square baking pan. Combine cottage cheese, milk, and seasonings in the blender (or food processor) or by hand. Mix noodles, milk mixture, and all but 1 cup of the grated cheddar together. Add any optional ingredients in and mix. Pour into greased baking pan. Cover with foil; bake for 30 minutes. Remove foil, stir, top with remaining cheddar, bake 30 more minutes uncovered. Allow to cool 15 minutes before serving (or burn your mouth). Easily doubles in a 9x13 pan.
In a large skillet, over medium heat add the canola oil and saute the meat. Mix the 8 dried spices together. Add the 8 spice mixture along with salt and pepper, stir in the water and simmer until all is well incorporated. Once your meat is browned remove from the heat and place in an attractive serving dish, or you can serve from the skillet. In separate serving bowls, have lined up:. chips, lettuce, tomatoes, jalapenos, cheese, cilantro, and the dressing of your choice or Recipe #351413.
In large bowl stir first 8 ingredients until well blended. Add marcaroni and remaining ingredients, toss until well coated. Cover and refrigerate at least 3 hours to blend flavors, stirring occasionally.
Combine meat, onion, salt, pepper and Tabasco in a skillet; brown. Cover and let simmer while making fry bread. ---------Fry bread (Directions) ----------------. Beat eggs; add milk. Stir in baking powder, flour, salt; mix well. Roll out very thin on a floured board. Cut into desired shapes. Cut a slash in center of each. Fry in oil until brown. Drain on paper towels. These are crisp tacos. When fry bread is done, layer with meat, beans, cheese, lettuce and tomatoes. Enjoy!
Heat oven to 350. Put foil on a cookie sheet and bake meatballs about 15 minutes. Turn balls over, scooping rendered fat to the side, and bake 15 minutes more. Add to sauce to heat through.
In a large cast-iron pot, cover the black beans with water and bring to a boil. Turn off heat; let the beans soak for at least four hours. Turn on heat; add 1 1/2 cups onions and 8 cloves garlic; simmer until beans are tender. Drain liquid from beans (beans an be cooked in advance and frozen until needed). Add tomatoes to beans and cook on low heat. Meanwhile, brown ground beef in skillet with remaining onion, green pepper, 4 cloves garlic, salt, pepper, chili powder, cumin and red pepper. Drain off fat and add meat mixture to beans and tomatoes. Heat through. Serve on individual plates. Garnish with accompaniments.
In a large skillet over medium-high heat, saute steak and onion in oil until steak is no longer pink; drain. Stir in steak sauce. Arrange tortilla chips on a large oven-proof platter or baking sheet. Spoon steak mixture over chips; sprinkle with cheese. Broil 6 inches from heat source for 3-5 minutes or until cheese melts. Top with tomatoes, chilies, and olives. Serve immediatley, with sour cream if desired.
Mix chopped chicken, knorr seasoning,salt and pepper. Marinate in refrigerator overnight. Stir fry chicken in high heat till golden. Set aside. Heat butter on low heat. Add in garlic, stir fry till light brown and fragrant. Stir in cooked chicken pieces. Stir well till every piece is well coated with the butter garlic mixture. Serve on top of piping hot rice. YUMMO!
Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes. Add cumin and cook for 30 seconds more. Add broth, barley and oregano, increase heat and bring to a boil. Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes. Gently stir in beans and tomatoes and heat through. season with salt and pepper to taste. Sprinkle with cilantro or basil (if using) just before serving.
Measure the starter into a large mixing bowl. Melt butter; add milk and warm to 85 degrees F. Add the salt and sugar and stir until dissolved. Add this mixture to the starter and mix well. Stir in nuts, raisins, and spices. Add the flour, 1 cup at a time, mixing vigorously for 1 minute or so between cups. Grease a 4 1/2 x 8 1/2-inch loaf pan and spoon batter into pan. Proof, covered, at 85 degrees F for 1 to 2 hours, or until dough rises 1/2 inch above the edge of the pan. Preheat oven to 350 degrees F. Bake for about 45 minutes. Remove loaf from pan and cool on wire rack.
Combine all ingredients but coriander and lime juice in pot. Cook on medium heat stirring for 5 minutes. Add coriander and lime juice. Serve with grilled fish.
Preheat oven to 350 degrees. Coat 13 x 9 inch baking dish with cooking spray. Cook Simply Potatoes according to package directions. Set aside. Remove casing from beer bratwurst, cook in skillet, breaking up in small pieces as it cooks. Remove bratwurst from skillet onto a paper towel. In a small bowl, blend honey dijon mustard into sauerkraut. Evenly layer potatoes, then bratwurst, then sauerkraut in baking dish. Sprinkle cheese on top. Bake for 25 to 30 minutes, until cheese is melted and browned. Remove from oven and cool for 10 minutes before serving.
Cube chicken into 1 inch pieces, brown and cook until no longer pink over medium high heat in a non-stick skillet. While the chicken cooks pour the potatoes, soup and cheese into a large mixing bowl. Add chicken to the potato mixture. Rinse and drain the dried beef slices. Stack the slices and cut into cubes. Add to the potato mixture and stir until well mixed. Pour potato mixture into a casserole dish, cover with foil and bake for 50 minutes then uncover and bake for 10 minutes.
Add 1/4 cup water to ginger root. Boil 3 minutes. Strain. Add the liquid to the guava, lemon and pineapple juices. Make a syrup of sugar and remaining water. Cool. Combine with juices and pineapple. Chill throroughly.
Dissolve the saffron powder in 1/2 cup water. Chop the lemon peel fine and place in a container. Pour over the peel 2 cups of freshly boiled water and add the coriander seeds. Allow to steep for 4 hours. Strain and mix in the lemon juice and sugar. Add the saffron infusion and serve the sherbet well cooled.
Preheat oven to 350 degrees F (175 degrees C.) Spray one 9 inch bundt pan with non stick cooking spray. Combine the cake mix, instant pudding, oil, liqueur, and chopped nuts. Beat for 2 minutes. Then pour batter into the prepared pan. Bake at 350 for 1 hour to 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes then invert onto a cake dish. Prick with a toothpick and brush with the glaze. Allow to cool completely then brush with remaining glaze. GLAZE. 1/4 cup liqueur. 1/4 sugar. 1/8 cup water. 1/8 lb butter. Combine all ingredients in a small saucepan and heat. Brush onto cake. ENJOY!
Prepare pasta per package directions and drain. Set aside. Saute onion and celery in melted butter until soft. Add mushrooms and garlic and continue to saute for a few minutes. Add chicken and sautee with mushrooms and garlic for 2 minutes. Stir in the 2 jars of alfredo sauce, heat through. Add ground black pepper and cayenne to taste, mix well. Place cooked and drained pasta in a 9x13x2 baking dish that has been sprayed with nonstick cooking spray. Pour alfredo mixture over pasta. Using 2 forks, blend the pasta and alfredo mixture well. Sprinkle Parmesan cheese over casserole. Bake at 350 degrees Fahrenheit for 20 minutes or until heated and cheese is melted. Let dish set for 10 minutes before serving.
Keep some saffron aside for tinting and 3 or 4 tbsp of the cooked rice. This must be spread on top of the finished rice, in streaks. Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of the fried onions and crush the rest coarsely. Wash and drain disjointed chicken. Place in large bowl. Add saffron and smear ginger/ garlic over meat pieces by tossing it around mean, with spoon. Add yoghurt, tomatoes, spices, fried onions, whole green chillies, sprigs of mint and allow to marinate for at least 1 hour. Meanwhile, boil black lentils in salted water until finished. Drain off in colander. Boil rice with 2 cardamom and 1 piece cinnamon. The rest of the elachi, etc. must be added to marinating the meat. Rice must be drained when only half done. Fry potatoes to light yellow colour in oil used for frying onions. Remove from oil and set aside. In large flat bottomed pot (2-3 litre size) put in oil that was used for frying,plus half cup of oil. Sprinkle a handful of rice and black lentils over the bottom. Now arrange the marinating chicken and spices carefully over the bottom of the pot. Now spread the black lentils over the chiekn, then the potatoes and then half of the rice. Place peeled hard boiled eggs over rice. Now spread the rest of rice over the eggs. Place the remaining saffron over the top of the rice. Decorate with left- over fried onions, and sprinkle the rest of the oil and half a cup of cold water over the top. Close and seal the pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time all the moisture should have evaporated.
Blend together cream cheese and mayonnaise. Add fresh dill and season to taste with salt and pepper. Spread mixture onto a slice of rye bread. Add smoked salmon and top with other slice of rye. Cut off crusts and slice into squares or triangles. Sandwiches should be small for finger food. "If Teapots Could Talk" -- If the cook cuts bread in an uneven fashion, it is said to be a sure sign that lies have been told.
Combine all ingredients expect mushrooms, and stir until blended. Fill mushroom caps with mixture and place under a hot broiler until lightly browned. Serve warm.
Slice chicken breast into thin pieces and add spices,tossing to coat, refrigerate for about 30 minutes.Shred cheeses. Peel onion and slice in half,then slice the onion thin,place in skillet on med heat with 2T olive oil and caramelize,usually takes about 10-15 minutes. In a seperate skillet (I like to use my cast iron) add 2T olive oil,put on medium high heat till skillet gets hot,add chicken breasts and sear on both sides till done,you want the chicken to be blackened but not burnt,this should take about 5 minutes,just make sure the skillet is hot. To prepare the quesadillas butter one side of flour tortilla and place in skillet or griddle on medium high heat,butter side down. Add 1/3- 2/3c mexican blend cheese to tortilla, (sprinkling around the whole tortilla),then add the smoked cheddar,about 1/4c (do not overdo the smoked cheddar because it will be to strong). Add the chicken pieces (just handful or however much you like) to one side of the tortilla,like you are making an omelet,then follow suit with the onions,as much as you like. Fold tortilla over as in an omelet and"fry" till lightly brown and crispy,then flip over and do the other side. Slice into wedges and serve with sour cream,salsa,guacamole. This recipe will make 3-4 large tortillas,depending on how much ingredients you use per tortilla,the amount I have posted is only a guideline,use as little or as much as your liking.
In a pot, simmer the cranberry juice with the cinnamon, nutmeg, cloves, and the lemon and orange peels for 15 minutes. Let it cool completely. Strain and discard the cloves and fruit peels. Pour into glasses with ice and serve.
Peel guavas thinly, cut into chunks, and boil in very little water until very soft. Mash them or liquidise. If you'd like a smoother puree, press through a sieve. Add the sugar, stir, and simmer gently again until thick. Remove from heat. Dissolve the gelatine in the 1/4 cup hot water and add to the guava puree. Whisk in custard, and then the cream. Pour into individual bowls, or in a dessert bowl, cool, and then leave in fridge until needed. Garnish with a blob of cream or any berries if you like.
Soak the red onion wedges in salted ice water for 30 minutes and then drain well. Put the onion, cucumbers, and tomatoes in a large bowl and season with salt and pepper. Mix together the vinegar, sugar, and canola oil in a small bowl until the sugar is dissolved. Add to the vegetables and toss well. Refrigerate. To serve, add the chopped parsley and toss.
Mix the cranberry sauce, tomato sauce, 1 cup water, lemon, and sugar in a saucepan. Bring to a boil; then add the raisins and the fresh cranberries. Peel, core, and dice the apple and add. Simmer for another 5 minutes. Core the cabbage and place in a large pot with water to cover. Bring to a boil and then simmer, covered, about 10 minutes or until wilted. Cover with cold water and drain. (Alternately, you can place the cored cabbage in the freezer for several days. Defrost 24 hours before making the cabbage. It will wilt naturally.) In a large bowl mix the meat, rice, salt and freshly ground pepper to taste, egg, onion, 1/2 cup water, and ketchup, blending with your fingers until well mixed. Trim the ribs off the cabbage, remove the outside leaves, and line a large flameproof casserole with them. Pull off the inside leaves and place them one by one on a board, outside down. Fill with a heaping tablespoon or two of the filling, depending on the size of the leaf. Fold up like an envelope, top first, then bottom and then the 2 sides. Place seam side down in the lined casserole. Repeat with the rest of the cabbage and the filling. Pour the sauce over the stuffed cabbage and simmer, covered, for 2 hours. Then place the stuffed cabbage in a preheated 300 degree Fahrenheit oven and bake, uncovered, for one half hour more. Tip: Another American way to make this dish is to make a sauce of 3/4 cup ketchup, 1- 1/2-2 cups tomato juice, 3/4 cup brown sugar, the juice of 1 large lemon, and sour salt to taste. Make this dish ahead. It tastes much better the next day. Also, this is a good recipe to double. Freeze one portion for unexpected guests.
Combine the chocolate chips, condensed milk, and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat. *I sometimes melt the chips and butter in the microwave and then add the milk rather than using the double boiler. Stir the peanuts and marshmallows into the chocolate mixture. Spread the mixture into a 9x13 inch dish lined with wax paper. I use a second sheet of wax paper to flatten the mixture. Spray the paper with cooking spray if you want. Chill, covered, for 2 hours or until set. Cut into squares. Notes: The hardest part of this recipe is cutting it after it chills. I remove the entire chunk from the pan using the wax paper, and cut it on a cutting board with a butcher knife. The actual recipe says to store at room temperature in a covered dish. I always keep it in the fridge, however, because I think it's better chilled.