HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine half the yogurt, half the lemon juice and zest, garlic, thyme, basil, olive oil, salt and pepper. Add in chicken breasts and allow to marinade for at least four hours. Grill chicken for 6 minutes per side, until cooked to an internal temperature of 165 degrees F. Cover with foil and allow to rest. While the chicken grills, bring the chicken stock to a boil. Add the Israeli couscous, cover and reduce heat to low. Cook for approximately 12 minutes, until most liquid is absorbed and the couscous is tender. Add remaining Greek yogurt and goat cheese to the couscous. Turn off the heat and stir until the yogurt and cheese are well incorporated. Season with additional salt and pepper, to taste. Transfer couscous to a large bowl or serving platter. Slice chicken breasts and place on top. Serve with extra wedges of lemon on the side.
Preheat oven to 375°F. In a bowl, Mix the tuna, soup, vegetables, and seasoning. Dump all into a 1 1/2 quart casserole dish. Top with piece of biscuits. Bake for 40 minutes.
You will need a baking stone or 2 jelly roll pans that fit side by side in the oven, plus a cookie sheet with no sides or a piece of stiff cardboard to slide the loaves into the oven. In the bowl of an electric mixer, stir together the flour and salt. In another bowl, whisk the yeast into the water; then stir the yeast mixture into the flour. Fit the mixer with the paddle attachment and mix the dough for 1 minute on lowest speed. Stop the mixer and let the dough rest for 10 minutes. Beat the dough again on medium speed, until smooth and elastic, about 2 to 3 minutes. Oil a 3-quart bowl and scrape the dough into it; turn the dough over so that the top is also oiled. Press plastic wrap against the surface of the dough and let the dough rise at room temperature until it is doubled in bulk, about 1 hour. About 30 minutes before you are ready to bake the dough, place the baking stone on the middle rack of the oven and preheat to 500°; if you are using pans instead of the stone, invert the two pans side by side on the middle rack of the oven and preheat at the same temperature. To form the loaves, scrape the dough onto a floured work surface, deflating it as little as possible; gently pat the dough into an 8-inch square; cut in half to make 2 rectangles. Sprinkle the cookie sheet or cardboard with cornmeal and arrange one of the pieces of dough at the far end, stretching the dough very slightly as you place it on the pan. Open the oven and slide the loaf onto the stone or one of the inverted jelly roll pans, quickly jerking away the cookie sheet or cardboard. Repeat with the remaining piece of dough. Bake until they are very dark golden and reach an internal temperature of about 200 degrees, about 25 minutes. Cool the breads directly on a rack. To serve: cut the loaf into thick vertical slices to serve it with a meal; to use the loaves for sandwiches, split them horizontally.
Combine first 8 ingredients in a medium sized stainless bowl and mix well. Cut peppers in half lengthwise and remove seeds. Lay peppers in a lightly oiled 13x9 baking dish and fill with an equal amount of the turkey stuffing. Top each pepper half with a pinch of oregano and the tomato sauce. Bake in a preheated 375° oven for 1 hour. (to 160° internally) Serve with salad and crusty french bread.
Place lime juice, olive oil, garlic, salt, and cayenne in a small jar. Cover with lid, and shake until ingredients are well mixed. In a large plastic container or bowl with a cover, toss the beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro together. Shake lime dressing again and pour it over the salad. Stir salad to coat vegetables and beans with dressing, cover and refrigerate. Let this sit for a while to blend flavors. If you can, remove the container from the refrigerator every so often and turn upside down and back gently a couple of times to redistribute the dressing.
In a small saucepan, combine the plums, brown sugar, vinegar, ginger, and garlic. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat and set aside to cool. When cool, remove and discard the ginger.
Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly. Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes. Meanwhile, beat the eggs and Parmesan cheese together with the herbs. Just before serving the soup, place the toasted bread in a soup tureen. Remove the soup from the heat and quickly stir in the egg mixture using a wire whisk. Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately. Serve lemon slices on side for garnish.
Bake the cake mix by following the instructions on the box. If you use half a box, use 2 eggs. If you use 1 box, separate the batter into 2 cake pans. (Shallow cakes will absorb the milk better, later on.). Stir together the milk and condensed milk while the cake is baking, and refrigerate the mixture. When the cake is ready, take it out of the oven and poke holes all over it using a fork, or the dull end of a bamboo skewer. Slowly pour the milk mixture evenly all over the cake, and let the cake absorb the milk (mmmmmm.). Refrigerate the cake for at least a couple hours. Top with Cool Whip, and serve! P.S. Serving size is according to 1 cake mix box.
Fill a 6-8 oz glass with crushed ice. Add vodka, Curacao & soda. Give the lime a squeeze over the drink. Garnish with a slice of lime & serve.
For Cupcakes:. Preheat oven to 180C and line muffin pan with paper liners. Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled. Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting. FOR THE FROSTING. In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar. Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy. Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white. When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.
Cut off wing tips, and cut wings at joint. Place in slow cooker. Combine remaining ingredients, add to cooker and stir. Cover. Cook on low 5-6 hours.
Preheat oven to 375 degrees. Prepare your cheese filling by combining shredded cheese, cream cheese, diced red onion, and diced jalapenos. Reserve 1 cup of the mixture and store in the refridgerator for use in the cheese sauce. Lay chicken breasts flat on a sheet of parchment or wax paper. Using the palm of your hand, flatten the breasts so that the entire piece of meat is fairly uniform in thickness. Using a sharp knife, preferably a filet knife, turn the breast on its side and starting about an inch from the edge, cut across the breast to form a pocket. What we are going for is something that looks a bit like a canoe when laying on its side. Salt and pepper both sides. Turn the breast back over on its side and stuff with cheese mixture, evenly dividing it between all four pieces of meat. Place chicken breasts, cheese side up, in a casserole dish or cast iron skillet and cover with aluminum foil, then put them in the oven. In the meantime, begin preparing your cheese sauce by placing your sliced green onions, garlic, and beer into a small sauce pan. Allow to marinate at room temperature while the meat cooks. When chicken is cooked through, remove foil and top with diced green peppers, sliced olives, and diced tomatoes. Return to the oven until toppings are tender. In the meantime, finish preparing your cheese sauce by first removing and disgarding the garlic cloves. Add the milk and crumbled bacon and bring to a boil over medium heat, stirring constantly. Reduce heat and add in the reserved cheese mixture, stirring until completely melted. Top chicken breasts with beer-cheese sauce. I like to serve these over rice!
Preheat oven to 400°F with oven rack in center position. Combine bananas with syrup, mashing the bananas slightly. Lay flat 1 sheet of puff pastry and cut in 1/2 lengthwise. With rolling pin, roll out each 1/2 sheet into 15x5-inch rectangle. Cut each rectangle crosswise into thirds, forming 6 squares total. Distribute banana mixture onto center of each square, topping with banana slices, as desired. Fold corners of pastry into the center and pinch ends together, twisting to seal. Repeat with remaining sheet of puff pastry and remaining banana mixture. Arrange pastries on cookie sheet. Brush pastries with milk and sprinkle with sugar and cinnamon. Bake for 15 minutes or until golden. Serve warm.
Oven = 350 degrees. For sauce: in a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly - your house should smell awesome now. Remove from heat; stir in 1/2 cup of the cheese. For the filling: stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x71/2x2-inch baking dish. Or you can layer it like a casserole of course. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or till heated through. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or till cheese melts. Sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.
Combine all ingredients except cornstarch, water, salt and pepper in slow cooker. Cover and cook 6-8 hours on low. Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2-3 minutes. Season to taste with salt and pepper.
Drain peaches and set aside. Combine all remaining ingredients in a medium saucepan and bring to a boil. Simmer about 5 minutes. Add peaches and simmer about 5 more minutes, stirring frequently. Drain peaches and cool in refrigerator until time to serve.
Bring water to a boil in a saucepan. Add the rest of the ingredients and simmer, covered, for 20 minutes. Remove garlic clove before serving.
Combine all ingredients in a large pitcher and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangria into individual glasses, including the fruit.
Brown meat with onions. Drain. Put back in skillet. Add tomatoes. In a 9X13" pan layer 1/2 of tortillas (may cut to fit), meat, beans, and cheese. Repeat. Top with soup. Bake at 350 degrees for 45 minutes.
Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito). Add salt and pepper to taste and set aside. Heat oil in a large, nonstick skillet over medium-high heat. Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute. Add the beer, sofrito (vegetable mixture) and 1/2 cup water. Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil. Add the peas and pimentos and cook 5 more minutes. Add salt and pepper to taste. Sprinkle with remaining cilantro and serve.
In a medium bowl, whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin and cayenne. Gradually whisk in the olive oil and season the dressing with salt. In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes. Using a very sharp knife, peel the remaining 3 oranges, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into the bowl with the remaining dressing. Add the dates and toss. Arrange the carrot salad on a platter, spoon the oranges and dates around it and serve.
CHICKEN: Put allspice, thyme, coconut, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger and lime juice in a blender or food processor and grind to a rough paste. Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon to turn and rub it. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight. Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 40 mins or up 1 hour, until well browned and juices run clear (start checking at 40 mins, you don't want it overcooked and dry and smaller pieces will take less time). Put dish under the broiler for just a minute or so to char chicken slightly. Remove and serve with the peach salsa (and coconut rice, if desired). PEACH SALSA: Combine all ingredients and refrigerate until serving time. The flavor is best if the salsa is refrigerated for 6 hours or overnight.
Trim edges of cake and cut into two 10-inch long strips. TO MAKE GRAND MARNIER CREAM, combine butter, powdered sugar and orange peel in a medium bowl and beat until soft and smooth. Add egg yolk and Grand Marnier in small amounts until thoroughly blended. If mixture separates, place in a bowl set in warm water, and whisk with a fork until smooth. Chill until cream will hold a shape. Spread top of cake with Grand Marnier cream. Place remaining cream in a piping bag with a star tube and decorate cake. Chill cake until cream is hard. Cut each strip of cake into 10 pieces. Place cakes on a wire rack set over a jelly roll pan. Spoon icing over cakes. TO MAKE ICING, cook corn syrup and water in a medium saucepan until corn syrup has melted and water is just bubbling. Stir in Grand Marnier and powdered sugar. Remove from heat and beat until smooth. Reheat until tepid. If icing is too thick, add 1 teaspoon of water. Tint icing with yellow food coloring. Spoon icing over cakes. Let stand until icing is set. Decorate with angelica strips. Makes 20 petits fours. TO MAKE GENOISE: Preheat oven to 350°F Grease and flour bottom and sides of a 14 inch x 10 inch baking pan. Shake out excess flour. Combine eggs and sugar in a medium mixing bowl. Place bowl in a pan of hot water. Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted. Remove from heat and add vanilla. Continue beating until mixture is almost cool. Fold flour into egg and sugar mixture. Mix in butter. Pour batter into prepared greased pan; level top. Bake in a preheated oven 20-25 minutes or until set on top. Cool pan on a wire rack 10 minutes. Run a knife carefully around the edge. Remove from pan. Cool completely on wire rack. Use within 36 hours or wrap and freeze up to 6 weeks. Chocolates & Petits Fours.
Put all ingredients into blender or food processor, and process until combined and of desired texture. Serve on baguette rounds.
Remove excess fat from brisket; place in a non aluminum baking pan. Combine the next 8 ingredients in a bowl; pour over brisket. Cover and marinate 4-5 hours or overnight, turning once. Remove brisket from refrigerator 1 hour before roasting. Preheat oven to 350°F. Roast in marinade, covered, for 2 hours, basting several times. Place onion rings on top of brisket and baste again. Roast, covered, until meat is tender, about 1 hour longer. Make mustard sauce: In a small bowl, stir the sugar with the vinegar until sugar is dissolved. Stir in remaining ingredients and mix well. Cover and chill; serve at room temperature. Remove brisket from pan and let stand 10 minutes before carving. Slice brisket thinly across the grain and serve immediately with Spicy Mustard Sauce.
To make the salsa: Can be made 2 hours ahead. Let stand at room temperature. Combine tomatoes through lime juice in a medium bowl. Season to taste with coarse kosher salt. To make the Carne Asada: Prepare barbeque (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to a plate; tent with foil. Transfer chiles to a bowl; cover with plastic wrap and let stand for 15 minutes. After 15 miutes peel and seed the chiles; cut into1 inch wide strips. Transfer to a plate and tent with foil. Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until slightly charred, about 10 seconds per side. Cut steaks crosswise into strips; transfer to a plate. Serve steak with tortillas, chiles, onions, avocado slices, lime wedges adn Salsa Mexicana.
Dissolve packages of lime gelatin mix in 2 cups boiling water, remove from heat and stir well. Add 2 cups cold water and stir. Place gelatin mixture in a medium size bowl and allow to get cold in refrigerator. When gelatin mixture is slightly beginning to set around edges of bowl (test frequently -- you do not want it to completely set) remove from refrigerator. (To insure cream cheese is soft enough I microwave it for 20 seconds.) With an electric mixer beat softened cream cheese in a separate bowl and add small amounts by tablespoons into gelatin while beating. Add mayonaise. By hand, stir in drained pineapple, marshmallows and pecans. Pour into a 2 or 3 quart pyrex dish or plastic container and place in refrigerator. Let mixture get completely cold for at least 4-5 hours before serving. May be dipped out of container or served cut in squares topping a lettuce leaf. Enjoy!
For Dressing: In a small bowl stir together the orange peel, orange juice, vinegar, pectin, and sugar until smooth. Cover and chill at least 3 hours or up to 24 hours. Cook macaroni according to package directions; drain. Rinse with cold water; drain again. Meanwhile, thaw scallops, if frozen. Cut any large scallops in half. Bring water to boiling; add scallops. Return to boiling. Simmer, uncovered, for 1 to 3 minutes or until scallops are opaque. Drain. Rinse under cold running water. For salad, in a large bowl toss together cooked macaroni, cooked scallops, spinach, peas, onion, celery, and sweet pepper. Stir dressing; pour over salad. Toss to coat. Makes five 2-cup servings.
Microwave the smoked sausage for 3-4 minutes. Cube the cream cheese in small cubes for better melting. Combine the cream cheese cubes, the cheese whiz, and the rotel in the crock pot, mixing thoroughly. Add the sausage and mix well. Cook for thirty minutes in crock pot on high until everything is well heated. Stir often to avoid the edges burning.
Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done-- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
Place chickpea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add salt, cayenne, onion, ginger, tomato, chiles, garlic and cilantro. Mix well and set aside por 15 minutes. Place 1/2 tablespoon of oil in a skillet(preferably nonstick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread( as if making a crepe). Cover and cook for three minutes. Turn over and cook, uncovered, for one more minute; it should be golden. repeat with remaining batter, stirring before using. Serve hot with chutney.
Arrange the almonds in a single layer on a foil-lined baking sheet (or on a Silpat set on a baking sheet) over an area measuring 12x7 inches; set aside. Combine butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a clean, dry, wooden spoon until butter is melted. Continue cooking and stirring for 5 to 7 minutes or until candy is color of unblanched almonds. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Cool completely. Meanwhile, melt chocolate in a heavy saucepan over low heat or in the microwave oven for 1 to 2 minutes or until chocolate is soft enough to stir smooth. Make sure to stir often so it does not burn. Spread chocolate mixture over cooled toffee and sprinkled with walnuts. Let cool until chocolate has hardened, then break into serving-size pieces.
Preheat oven to 350*. Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain. Return macaroni to saucepan. Add butter; stir until melted. Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to macaroni mixture along with cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish. Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt. FOR FREEZE AHEAD:. Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.
Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi.
Grate potatoes on large holes of box grater; set aside. Grate apples around the core and transfer to paper towel-lined colander or strainer, pressing out as much liquid as possible. Toss apples with poatatoes, onion, sage, salt, pepper and egg. In large heavy-bottom nonstick skillet, melt 1 tablespoons of the butter at a time over medium heat. Press apple-potato mixture by the Tablespoonful into small discs, arranging in skillet 2 inches apart. Use spatula to flatten slightly. Cook until bottom is slightly golden, 3-4 minutes. Flip and cook until underside is golden 3-4 more minutes. Repeat with remaining mixture. Transfer to a paper towel-lined plate and keep warm until ready to serve.
For Filling: Combine ingredients and set aside. Add more sugar if fruit is not sweet and add more flour if fruit is juicy. For Dough: Sift flour and salt into mixing bowl, put in eggs and milk, making a medium soft dough. Roll out fairly thin and cut with a circle cutter or glass. Place 1 tsp filling into each circle and seal edges, so that no juices escape during cooking. For best results, chill the completed parcels in the fridge for 1 hour. Drop them one by one into a pot of boiling water. Cook for 10-15 minutes or until they rise to the surface. **For OAMC: freeze in single layer on a cookie sheet until firm. Transfer to a labeled ziploc bag and freeze. To serve: Cook as directed but cook for 20-25 minutes.**. Best with cream gravy: 1/2 cup cream, 1 tsp flour, 1 tbsp butter. Combine in small sauce pan and heat until slightly thickened.
In a shallow bowl, combine the pine nuts, flour, dill, lemon-pepper and garlic salt. In another shallow bowl, combine the egg, lemon juice and honey. Dip the fish in egg-mixture, then coat with the nut mixture. In a nonstick skillet, cook fish in butter over medium heat for 4-6 minutes on each side or until the fish flakes easily with a fork. Sprinkle with dill.