HumbleIntelligence/food-ner-1-Million huggingface dataset:
With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute. Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours. Chill remaining marinade to serve with chicken. After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides. Transfer chicken to oven safe pan and brush with marinade. Meanwhile in frying pan add butter and saute mushrooms. Season chicken breasts with salt and peppers. Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each. Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.
Preheat oven to 350°F. Liquid: Dissolve baking soda in water. Stir in molasses and one beaten egg (take care not to scramble the egg, tempering it is advised.). Crumbs: Mix flour, shortening, brown sugar, salt and cinnamon. Form the mixture into crumbs. Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes.
Brown the ground beef in a frying pan adding the salt and pepper just before done. Let the beef cool. In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese. Roll the biscuits out flat to about 2-1/2 times their size. Place approx 1/3 cup filling on one side of the center of the circle lengthwise. Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use. Place on slightly greased cookie sheet and bake at 375 till lightly browned.
In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
Cut away blemishes in potato skins, and cube. Boil potatoes until very soft and drain off water. Add butter and salt, and whip with a rotary beater until butter melts. Whip in remaining ingredients. Adjust seasoning.
Wash and cut red rhubarb as tou would for a pie. Cover with water and boil until soft. Drain through jelly bag. Measure 11 cups juice and 1 cup sugar. Bring to boil. Seal in sterilized jars.
Trim the meat of excess fat. Grate 1 teaspoon of rind from the lemon and squeeze 4 teaspoons of juice. Heat the oil in a large frying pan, and brown the chops well. Place in an oven-proof dish. Add the onion to the frying pan and cook over a medium heat for about 5 minutes or until softened. Add the jelly, rind and juice, stock and sauces. Stir until heated through then pour over the chops. Bake, covered, for 1 hour in an oven set at 325f, turning a couple of times during cooking. Remove the chops, and pour the sauce into a frying pan. Boil rapidly until the sauce has reduced and thickened. Return the chops to the sauce to serve. This goes very well with mashed potatoes and a green vegetable.
Spread the bottom half of the bread with ranch dressing. Layer with turkey and cheese. Place on a broiler pan and broil until cheese is melted and bubbly. Spread cranberry sauce on top half of bread, close up your sandwich and slice.
Cut or stir margarine or butter into confectioners' sugar. Cool, if melted butter or margarine used. Add egg whites, vanilla and cream of tarter. Beat well. Stir in milk or beet juice a little at a time, until mixture is of spreading or barely pouring consistency. Tint with food coloring, if using. Spread on cookies or place cookies on rack over waxed paper and pour frosting over them, spreading as needed. Frosting can be refrigerated for several days. Add more liquid if needed.
Spread pesto evenly on each slice of bread. Layer 4 slices of bread with 1 slice fontina cheese, cheddar cheese, and peppers. Top with remaining bread, pesto side down. Cook sandwiches in batches on hot griddle or non-stick skillet until golden brown on each side.
Dip oysters in cornmeal to coat. In skillet, heat oil over medium-high heat; cook oysters for 3 minutes on each side or until golden; transfer to serving plates. Cook onion and garlic for 30 seconds. Stir in cream and hot pepper sauce; bring to boil and cook for 30 seconds or until thickened slightly. Stir in coriander. Drizzle over oysters.
Boil whole unskinned potatoes until tender. Let them cool, peel, then chop roughly. Mix mustard, miracle whip, salt, and pepper in small bowl. Toss potatoes, eggs, onions, pickles, and black olives in a large bowl. Cover with dressing mix and coat evenly. Refrigerate for atleast 3 hours before serving.
Brown and drain the sausage and beef. Melt cheese and mix with meat. Spread on small pieces of bread. Bake at 350 degrees for 30 minutes.
Saute garlic, onion and green pepper in a large skillet in a small amount of olive oil for about five minutes. Add ground beef and cook until brown and crumbly. Drain. Add remaining ingredients and mix well with a spatula or large spoon. Fill 8" X 12" and 8" X 8" glass casserole dishes and bake at 325 degrees for one hour.
Preheat oven to *400. Toast baguette rounds on a baking sheet in oven until crisp, 5-6 minutes, more if large slices. Turn oven off and preheat broiler to high. Drizzle toasted bread with oil and salt, broil until golden, 2-3 minutes. Transfer to oven safe serving dish or leave on baking sheet. Top with fontina and broil until melted, 2-3 minutes. Remove from oven. Sprinkle with tomatoes and peperoncini. Serve immediately.
Measure water and sugar in small saucepan. Dissolve the sugar in the water by bringing the mixture to a boil stirring constantly. Remove from heat and stir in coffee. Return to heat and bring slowly back to a boil. When the coffee begins to rise up remove from heat. When foaming recedes return to heat and bring back to a boil. Repeat this procedure three times . The goal is to get maximum coffee flavor without over boiling. There should be a thick sediment on the bottom and a brown froth on the top. Best way to Drink: Serve the coffee by pouring gradually into each cup to evenly distribute the sediment.
Shake the first four ingredients together with some ice in a cocktail shaker. Pour into a champagne flute, and top up with chilled champagne.
In a small saucepan, mix the stock and 5-spice powder and simmer over low heat for 3 minutes. Set aside. In a large skillet, heat 1 tablespoon of the peanut oil. Add the bacon and cook over low heat until most of the fat is rendered and the bacon is browned (about 15-20 minutes). Add the garlic. Saute for 2 minutes. Add the chicken. Season with salt and pepper. cook over medium heat until the chicken is brown and just cooked through (about 8-10 minutes). Remove from skillet. Heat the remaining 1 tablespoon peanut oil in skillet. Add mushrooms and saute over medium heat until all of their liquid has evaporated and they start to brown (about 8 minutes). Remove mushrooms to plate. Add wine to skillet and simmer over medium-high heat until it is reduced by half. Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms. Cook, stirring, until heated through. Add scallions. Serve (over rice).
Scald milk. Cool to safe temperature for yeast. In a separate pot melt shortening. Beat eggs. Dissolve yeast in the warm milk. Add shortening and beaten eggs. Add flour 2 cups at a time. Knead dough. Cover and refrigerate overnight. To prepare filling combine the first 5 ingredients in a saucepan. Bring to a boil. Add beaten eggs and cook 2 minutes. Remove from heat. Heat oven to 375°F. Roll manageable portions of the dough very thin in powdered sugar. Cut in 3x3 squares. Place 1 tsp filling in one corner of a dough square. Roll up, starting at that corner, and seal edges. Place on greased cookie sheet. Sprinkle with powdered sugar. Bake 15-20 minutes (lightly browned?).
Mix the sugar, cornstarch, vinegar and water in a pot and boil 5 minutes, stirring often. Add the beets, toss to coat. If you are freezing: put one batch in a quart size bag or container, and make a note to add 2 tablespoons butter when reheating. If you are eating them now: Let stand for at least 30 minutes. Just before serving, add the butter and reheat to the boiling point.
Cream together butter and sugar. Blend in the cream cheese and vanilla, then mix in flour, and add chocolate chips last. Chill dough for 1 hour. Preheat oven to 375. Create 1 inch round balls of dough, roll them in the Oreos, and place (evenly spaced) on cookie sheet. Bake on center rack about 14-15 minutes. Allow to cool before serving.
In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and pour pasta into a large dish. Stir in the celery and tomatoes. In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat. Cover and chill until ready to serve. Enjoy!
Preheat oven to 425 degrees. Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat. Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan. Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides. Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan. Bake for 30 minutes. Stir vegetables and turn chicken pieces. Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).
To cook fish;. Beat egg and milk together. Mix flour and spices. Dip fillets in egg mixture then flour mixture.Fry in hot oil for 2-3 minutes per side,until golden brown.Serve with sauce on top of the fish. Sauce; Beat butter,lemon juice and a dash of salt together. Stir in pecans.
Combine all the above ingredients and marinade meat for as long as possible, turning occasionally. Cook under grill or barbecue for 3-4 minutes each side. Serve with salads hot or cold and Gujarati Potatoes.
Remove the colorful zest of the peels with a zester or vegetable peel. Set aside for another use (wonderfully aromatic and flavorful, this zest could overwhelm the flavors of other fruits in your jams and jellies). Cut off white parts, finely chop and weigh. Maceration: Combine the chopped citrus peel pith with the lemon juice in a medium sized pot. Let stand for 2 hours. Add the water and let stand for another hour. Bring the mixture to a boil over high heat. Reduce heat and simmer for 15 minutes. Remove from heat and let cool. Strain through a jelly bag or several layers of cheesecloth. The liquid pectin will keep in the refrigerator for a week, or in the freezer for 6 months.
Combine all of the ingredients and mix well. Pour into a greased 9" x 9" pyrex dish. Top the casserole with the cheese and crushed potato chips. Bake in a preheated 350 degree oven for 30 minutes or until bubbly.
Fry bacon; crumble and set aside. ( I layer the slices with paper towels and microwave a couple of minutes until crisp). Cook noodles according to package directions. Drain and keep warm. (or to save time - multitask by cooking the noodles as you finish off the remaining steps.). Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet. Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed). Return chicken and crumbled bacon to skillet. Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth. Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes. Adjust salt and pepper as needed, stir in the parsley and serve over noodles.
Preferably soak chicken in salted water for 20 minutes, then rinse and pat dry. (If no time, wash chicken under water and pat dry.) Remove skin and excess fat from chicken breasts. Preheat oven to 350 degrees Fahrenheit. Place chicken in glass casserole dish, bone side up. Pour condensed soup over chicken and, if too thick, add up to 1/2 can of water (4-5 ounces). Cover with lid or aluminum foil. Cook in preheated oven for 45-55 minutes, until chicken meat is no longer pink. Serve over rice, noodles, or halved baked potato.
Line a 8 or 9-inch square baking dish with aluminum foil, overlapping the sides slightly for easy removal; butter the foil on the insides, set aside. In a large, heavy saucepan, combine condensed milk, Kahlua, and coffee granules. Bring to a simmer over medium heat; simmer for 2 minutes, stirring constantly until mixture thickens slightly. Remove from heat. Stir in the chocolate morsels, stirring until melted and smooth. Add the pecans and vanilla, stirring well to combine. Spread evenly into aluminum lined pan. Refrigerate for 2 hours or more. Lift foil onto cutting board, peel fudge from foil and cut into uniform squares to serve.
Heat oven to 350 degrees. In a small bowl, mix cream cheese and powdered sugar until well blended; set aside. In another small bowl combine sugar and cinnamon; set aside. In yet another small bowl, combine apples and dates; set aside. Separate dough into 8 biscuits, separate each evenly into 2 rounds; place 8 rounds on cutting board. Spread each biscuit round with 1 T cream cheese mixture to within 1/2 inch of edge. Top each with 1 rounded tablespoon of the chopped apple and dates. Press remaining biscuit halves out slightly. Place each on apple-topped biscuit round press edges to seal. Dip each round in melted butter then dip in cinnamon and sugar mixture. Place in creased large muffin tin. Bake at 350 degrees for 13-18 minutes or until golden brown. Cool 10 minutes. Serve warm.
Preheat oven to broil. Place foil on cookie sheet and set aside. Bring 1 3/4 cups water to a boil in a pot; add 1/4 teaspoon of the salt and the couscous. Cover and cook 8 minutes, stirring occasionally. Set aside. Meanwhile, in a cup of small bowl combine crumbs and 1 tablespoon dill; set aside. Sprinkle salmon with remaining 1/4 teaspoon salt and the pepper and place on cookie sheet. Place directly under broiler and cook for 5 minutes. Remove from oven and lower rack (6 inches from heat source). Brush salmon with mustard and sprinkle with the crumb mixture, pressing to adhere. Spray with Pam. Return to oven and cook another 2 minutes. Stir remaining dill, spinach and chicken broth into the couscous and let sit for 5 minutes before serving with the salmon.
Combine the pecans, dates, cherries, and pineapple. Add the baking powder, salt, flour, and sugar. Mix well with hands. Beat eggs until foamy. Add to the mixture and mix well. Pack into small paper baking cups filling them full. Bake at 300 degrees Fahrenheit for 40 minutes.
Preheat oven to 400°F. Pound out the chicken breasts to flatten. Season each with a little southwest seasoning . Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink. Place each breast onto a baking sheet and top each breast with 2 tablespoon of barbeque sauce, 2 tablespoon cheese, 2 tablespoon Rotel tomatoes, green onions and 1 tablespoon of bacon bits. Place into the oven and bake until the cheese has melted (about 5 minutes).
Place the frosting (Yes, the frosting!) and eggs in mixer bowl. Mix at medium until combined. Gradually add cocoa, flour, baking powder, and salt while continuing to mix. Scrape bowl as needed. Add vanilla, scrape sides of bowl, and mix once more. Coat a 6" x 10" (or 8" square) baking dish with floured baking spray. Batter will be stiff. Pour and scrape it into the baking dish. Spread with a spatula. Bake at 350 for 30 minutes. Cool 20 to 30 minutes and serve warm with vanilla ice cream.
Preheat oven to 400 F (200 C). Cut any very long potatoes in half crosswise or thick ones in half lengthwise. Combine potatoes, mushrooms, oil, rosemary, salt and pepper to taste in a bowl and toss to coat with oil. Sread into a shallow 8 cup (2-L) baking dish. Cover with foil and roast for 20 minutes until liquid is released from mushrooms. Uncover and stir. Roast, stirring occasionally, for about 40 minutes longer or until potatoes are tender and both potatoes and mushrooms are browned. Transfer to a warmed serving dish. Crumble Stilton overtop and let stand for 1 minute until melted. Serve immediately.
Seed and chop tomatoes. Combine with all other ingredients Let sit a room temperature for at least an hour for flavors to blend Serve with toasted bread slices.
Shape hamburger into small meatballs. Brown meatballs in skillet with garlic. Mix together cornstarch, brown sugar, salt, soy sauce, vinegar, and beef stock. Add to meatballs and stir until thick and bubbly. Serve over rice.
Pour water into bread machine. Add honey, yeast and gluten. Follow with remaining ingredients. Set machine for dough cycle. During knead cycle, check dough for consistency, it should be slightly elastic, if too stiff, add water, too moist add more bread flour. After cycle is finished, place dough in greased bread pan, or form into rolls, cover and let rise for 30 minutes or until doubled. Bake at 350°F for 30 minutes.
Follow instructions on the beans to reconstitute them. Save the water on the last rinse for the soup. In a large pot render the bacon until quite crisp, not burned. Add in onion, celery, peppers and mushrooms. Cook over low to medium heat until very soft and fragrant. Pour in stock and beans (with their water) Add herbs and spices; take it easy, you can always add more. Simmer over low heat for about an hour. Add tomatoes, taste and adjust seasonings. Boil water for the pasta in another large pot. Cook the pasta about half way, drain and add to first pot. Bring to a boil and cook noodles all the way. Be sure not to ruin the beans by boiling too long.
Heat oil in medium pan over medium low heat. Add onion, garlic, jalapeno and chili powder. Cook until onion is clear. Add tomatoes and 1/2 cup water to pan. Add salt and pepper. Bring to a boil. Return heat to medium low. Cook, gently crush tomatoes with a wooden spoon until sauce is thickened. Add lime juice. Let sauce cool before storing. Heat a skillet over medium high heat. Warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese and pickled jalapenos among the tortillas. Roll tightly. Place the seams side down in a 9x13 baking dish. When ready to bake, preheat oven to 450°F. Top with sauce and remaining cup of cheese. Bake until cheese is melted and tortillas heated through. For a crisper top, put under broil for an additional 1 - 2 minutes. Enjoy!
Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed 2 minutes until creamy. Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan. Sprinkle with 1/2 the gelatin. Repeat layers. Spread remaining batter over gelatin to cover. Bake at 350 degrees F for 45 to 50 minutes, until cake springs back when lightly pressed. Cool in pan 5 minutes. Remove from pan; cool on rack. Sprinkle with confectioners' sugar, if desired.
Combine flour, sugar, baking powder and salt. In another bowl whisk together cheese, eggs, milk, lemon zest and lemon juice. Stir wet ingredients into dry ingredients (don't overmix). Melt butter in a skillet over medium-low heat. Drop batter 2 tbs at a time onto the skillet. Cook approximately 1 minute per side. Rhubarb Sauce: Place rhubarb, brown sugar and water in a sauce pan. Bring to a boil. Cover and reduce heat an simmer 10 minutes.
You'll need two shot glasses for this drink. Put Shot of tequila in one shot glass, put the dill pickle juice in the other. Take the shot of tequila followed directly by the shot of dill pickle juice. Reapeat as necessary.
Saute prosciutto and garlic in oil and butter in a pot for 1 minute. Add the white wine, wait 30 seconds than add the cream and bring to a boil. Next, add the clams and cover the pot and steam for 5 - 6 minutes. Please, discard any clams that do not open. They are bad. Add the butter and parsley to the pot and mix together, season with parsley and black pepper. Transfer the clams and prosciutto mixture to a serving bowl and enjoy.
Sift the flour into a mixing bowl and add salt. Mix. Add water little by little. Use more water necessary. Mix thoroughly to make a thin batter. Cover and let rest about 30 minutes. Next spray a non-stick pan with cooking spray or butter and heat on medium low heat. After one or two minutes turn the heat down to low and drop 1 1/2 tablespoons of the batter onto the middle of the pan. Quickly spread the batter with a spoon into a thin wrapper about 6 inches in diameter. Cook until the wrapper is dry and starts to shrink from the the sides of the pan. Remove the completed wrapper to a plate. Repeat this procedure until all the batter is used. Then use these to prepare your favorite spring roll recipe. Enjoy.
Use 6 Packets Of Instant Oatmeal (can use all one flavor, or different combinations) For some reason not letting me put this with the ingredient list sorry Preheat oven to 350°. Beat softened butter with the white sugar and brown butter until smooth and creamy, then beat in the milk and egg until smooth. Meanwhile, stir the dry ingredients together in a separate bowl. Gently mix in the dry ingredients into the wet ingredients until evenly blended. Mix in the nuts or raisins (if using). Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets, flattening the tops of the cookie dough until they're about 1/4 inch thick. Bake for about 8-10 minutes, or until the cookies are light brown and crispy on the edges. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely. Makes about 15-18 cookies.
Mix all ingredients together (except mushroom soup and water). Form into patties. Fry in a little oil until golden brown. Place in cooking sprayed 9 x 13-inch pan. Cover with Mushroom Sauce. Bake at 350F for 40 minutes. MUSHROOM SAUCE:. mushroom soup. water.
Prepare a large skillet or cast-iron skillet. Place two slices of bread on a work surface. Cover/sprinkle each of the two slices with one portion of cheese, then one slice of ham, then one portion of pineapple. Finish with the second portion of cheese. Top each sandwich with a slice of bread. Melt butter in a hot skillet. Add the two sandwiches to the skillet; cook until cheese is beginning to melt and the undersides are golden. Butter the tops of the sandwiches, using a spatula carefully turn them over. Cook until the cheese is fully melted and the undersides are golden. Let stand for about 2 minutes before slicing.
Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes. Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce. Parboil noodles for 3 minutes. Rinse and drain. Bring another pot of water to boil, and keep hot. Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes. Sprinkle on a little salt and 1 teaspoons of sugar. Set aside. Add 2 T. oil, and stir fry pork until done. Add sauce mixture. Stir until thickened. Add the vegetables. Stir until well mixed. Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain. Put back in pot, and add seasonings to noodles . Serve meat and vegetables over noodles.