HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Season chicken pieses generously on each side with Hidden Valley Ranch seasoning mix and 1 TBSP smoked paprika. Let chicken stand for 20 minutes after being seasoned. Meanwhile, roast tomato in oven until skin is charred, peel and dice. Heat oil in large skillet, over medium high heat. Add chicken, without crowding, and brown well. Turn chicken and brown well. Add green pepper and shallots, and cook until soft. Add garlic and tomato, then cook 5 minutes while stirring. Add spinach, cook down, then add pepper sauce, reduce heat and simmer, covered, 30 minutes. Transfer chicken stew to 9", 2 QT casserole dish. Sprinkle with grated parmesan cheese. Bake until cheese is light brown on top.
Bring a saucepan with a cup of water and a teaspoon of salt to a boil. Add the beans to the pot of boiling water and cook until almost tender but still slightly crisp, about 2 minutes. Remove the beans once done and transfer them to a bowl with cold water for about a minute. Once done, place them on paper towels to dry. Now heat the oil in a deep fryer or a large saucepan to 400 degrees Fahrenheit. Combine the flour, cup of water, eggs, and salt and pepper to taste in a bowl and whisk until the batter reaches a smooth and even consistency. One by one, dip the green beans in this batter and then immediately fry them in the fryer until golden brown. Once each one is done place them on paper towels to dry. Sprinkle the deep-fried green beans with salt to taste and serve once done.
Heat a large skillet on medium high heat and add oil to your pan. Sprinkle salt and pepper evenly on all chicken breasts. Spread 1 tsp of mustard on each chicken breast. Next mix your hashbrowns with the garlic salt. Top each breast mustard side up with hashbrowns and press down to make sure the hashbrowns stay on the chicken breasts. Add each chicken breast hashbrown side down to your hot pan. Cook for 5 minutes without touching the chicken. As soon as you see the sides of the hashbrowns turning a golden color carefully flip the chicken breasts over. Continue to cook for an additional 3 minutes. Turn your heat down to low, cover and cook the chicken for 10 minutes or until the chicken is fully cooked and no longer pink. Enjoy!
Preheat oven to 325°. Cream butter, sugar&vanilla. Beat in eggs. Blend in melted chocolate. Beat in flour and if so desired, nuts. (I just sprinkled my nuts on the top prior to baking. Yes, they were an after thought.). Bake in an 8x8 pan for 30-35 minutes. Cool. Drool. Cut into squares. Hide in closet and eat.
Preheat oven to 350 degrees. Grease 1 1/2 quart baking dish. In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened. Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder. Dip each tortilla into sauce; place on plate. Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat. Top with remaining sauce and cheese. Bake until hot 20-25 minutes.
Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs. Whip the cream together with the sugar until you have soft peaks. Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect. Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.
Peel eggs after cooking and place in glass jar. Place rest of ingredients into a medium pot. Bring up to a boil, then lower to a simmer for 5-7 minutes, stirring occasionally. Pour brine over eggs, and using caution, place the lid on top. Let sit at least 4 days.
Rinse the olives in cold water and allow them to drain. Place olives in a bowl. Wash and trim scallions and put in bowl with olives. Dress with olive oil, vinegar and salt to taste, making sure olives are covered. Ratio of oil to vinegar is about 2:1. Stir well. Sprinkle with paprika, oregano and chopped garlic. Mix thoroughly. Marinate for an hour before serving. Enjoy with fresh bread and other tapas.
In a food processor, grind the pollock, carrots &amp; potato together. Add in the eggs, salt, coconut flour &amp; coconut milk and mix well. Heat some coconut oil in a pan and scoop some of the mixture inches It might be a bit liquid, but if you let the bottom brown properly, you should be able to (carefully) flip it over. Cook until nice and brown on both sides.
Soften gelatin in water for five minutes. Add to hot stock and stir until dissolved. Season to taste with salt and add parsley. Chill. When firm, cut in cubes or beat slightly with a fork. Serve in cold martini glasses.
Cut a pocket into each pork chop and trim fat. Saute onion & celery until soft in 2 T. butter. Add bread cubes, apple, sage & coriander. Mix well & moisten with 2 T. broth. Stuff the chops with the dressing. Hold together with toothpicks if you wish. Mix together flour, salt& pepper. Dredge the chops in mixture. Heat oil & 1 t. butter. Sear the chops & put into a sprayed baking dish. Pour remaining broth over chops, cover & bake at 350 degrees for 1 hour.
Combine all ingredients (except the buns) in large bowl. Mix thoroughly with hands. Be sure to wear disposable latex gloves or well-cleaned rubber gloves while mixing to protect against e.coli and other bacteria, and to prevent cross-contamination with the rest of your meal! Stove-top: Form mixture into 8 patties. Fry at medium-high heat, turning regularly, until juices are no longer bloody (a few minutes per side, more depending on the thickness of your patties.) BBQ: form mixture into 6 patties. Grill at medium heat for a few minutes on each side, or until patties are firm and no longer pink throughout. Add a burger to each bun, garnish as you like, and enjoy!
Line a wok with 3 layers of thick foil. Add the tea, rice and sugar to the wok and mix together. Place a cake rack in the wok and place the trout on the rack. Cover the wok with a lid and place on an open fire or on the barbecue for approximately 1 hour. The tea, rice and sugar burns, causing the smoke which gives a lovely flavour to the trout. Note: I would not recommend this be done inside due to the smoke.
Place fresh Broccoli and Carrots, covered, in a steamer and cook for 8-10 minutes, or until tender-crisp. If using frozen broccoli and carrots, cook according to package instructions. Drain Vegetables well. In a 2 quart casserole dish, combine Onion, Red Pepper, Garlic, Soup, Cheese, Milk, and Curry Powder. Mix in Broccoli and Carrots. Season with Salt and Pepper to taste. Begin crushing Saltines, one at a time, over the casserole. Continue crushing and spreading until top is covered well. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Remove from oven and place under Broiler set to Low for 2 minutes, or until Saltines become just a little brown (as a note, they burn fast, so keep an eye on them!).
Place candy pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes, or until chocolate is melted when mixture is stirred. Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups (1-3/4 inches in diameter). Cover; refrigerate until firm. About 2-1/2 dozen snacks.
Combine flour, sugar, salt, baking soda and baking powder in large bowl. Combine 1/2 cup of the evaporated milk, water, eggs and apples in medium bowl. Stir into dry ingredients. Mix well. Spread batter into greased 13 by 9 inch pan. Sprinkle brown sugar then coconut and nuts over top. Bake at 350 degrees for 40 to 45 minutes, or until done. Cover loosely with aluminum foil if topping is becoming too brown. Meanwhile, combine remaining 3/4 cup evaporated milk and caramels in small saucepan. Cook and stir over low heat until mixture is smoothly combined. Pour evenly over hot cake. Cool completely before serving.
Heat oven to 425 degrees. Crisp tortillas in the oven for about 3 minutes on each side. Meanwhile, melt butter and hot sauce in a medium sauce pan, then add shredded chicken. Cook until heated through. Spread 2 tablespoons bleu cheese dressing on the bottom of each tortilla, and top with chicken. Then sprinkle cheeses on top. Bake until cheese is melted and bubbly, about 5 minutes.
Heat oven to to 200C. In an ovenproof dish layer the salsa first, sour cream and then top with the cheese. Bake for 10 mins until cheese is gooey.
Pre-heat oven to 180C/350F/Gas mark 4. Grease and line a 2 lb loaf tin. Mix the flour with the salt, baking powder, ground ginger & raisins if using. Melt the butter or margarine and add the sugar, black treacle - mixing them together very well. Add the butter mixture to the flour mixture - and mix with a wooden spoon. Gradually beat in the egg and milk mixture to make a smooth, thick batter. Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean. The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept. Slice and eat warm with butter, or leave to go cold and store in an airtight container. Also wonderful served warm with custard or cream. Keeps very well for a week or more.
Pour orange juice into a non-metallic container with a tight fitting lid. Slice the pickled jalapenos into half-inch rounds - do not remove seeds. Add the jalapenos to the orange juice. Place lid on container and shake well. Refrigerate 3 days. When read to serve, strain orange juice, discarding peppers. Fill champagne glasses half full of crushed ice. Fill glasses half full of orange juice. Add enough Champagne to fill glasses. Stir gently and serve.
Before beginning to cook fudge, be sure to have an 8-inch square or round baking dish buttered (do not use non-stick cooking spray). Have hand held electric mixer set up and ready to use. Have butter, vanilla and nuts measured and ready to add. If you wish to have the nuts in the fudge, toast them in the oven at 350 deg F for 10 minutes shaking after the first 5 minutes. Set nuts aside to cool. Measure sugar, cocoa and salt into a 4-quart heavy bottom saucepan (I use either my aluminum-clad or copper-clad stainless steel dutch oven). Note: If the saucepan is smaller than this you will need to reduce the recipe or it will boil over! Blend together dry ingredients in saucepan, then add the milk, stirring until blended. Bring to a rolling boil over medium high heat, stirring constantly with a wooden spoon. Note: If mixture is spattering out of pan, reduce heat slightly. (Because of spattering, I like to use my long handled wooden spoons.) Boil until mixture forms a soft ball when tested in cold water. Remove from heat. Immediately add butter, vanilla and toasted nuts, if desired. Beat at high speed with electric hand-mixer until fudge begins to stiffen. Quickly, dump into prepared, buttered pan scraping sides of saucepan and spread evenly. Fudge will lose its gloss during this last step. While still warm, cut into desired servings. Garnish the top of each serving with a whole nut meats if desired. Attention: If the stiffening and loss of gloss occur simultaneously you have overcooked it. All is not lost, return to saucepan, add an additional tablespoon butter and 2 tablespoons milk and melt until smooth over medium heat (fudge will still be edible, but will be somewhat sugary if this becomes necessary).
Combine all ingredients. If necessary, use a mortar and pestle to grind out any lumps. Store air-tight until ready to use.
Preheat oven to 350 degrees. Mix together sugar and egg. Add flour, walnuts, crushed pineapple, baking soda, baking powder. Place thick batter in a 9x13 pan and bake for 30-40 minutes. For frosting cream the cream cheese and butter, add vanilla and powder sugar. Frost cool cake.
Bring water to a boil, lower heat. Stir in all other ingredients, return to a boil. Lower heat and simmer covered for 15 minutes. Turn off heat. Don't lift cover. Let sit covered for at least another 15 minutes before serving.
Sift flour and salt into a bowl then rub through butter. Stir in enough milk to make soft dough. Knead gently on a lightly floured surface, and then roll to form a 40 cm x 25 cm rectangle. Spread the Vegemite over the dough then sprinkle over 3/4 of the cheese. Roll up along the long side to enclose the cheese. Cut 10 x 4cm pieces from the roll and place close together, cut side up on a greased baking tray. Sprinkle with the remaining cheese and bake in a hot oven 220°C for 15-20 minutes or until cooked and golden.
Preheat oven to 350. Grease and lightly flour cake pan(s). Mix eggs and mayo with electric mixer until smooth. Add wine and beat until combined. Add cake mix, salt and vanilla and beat for 3 minutes. Pour into pan(s) and bake according to box directions, but check 5-10 minute early as this cake tends to bake "fast". When cake is almost cool make glaze as follows: Melt chocolate chips in microwave or double boiler being careful not to burn. If microwaving, start with about 45 sec., stir and continue in 10 sec. increments., stirring after each. Whisk in butter, cream, salt and vanilla one at a time. Cool slightly, then drizzle over cake. Arrange strawberries whole or sliced, whatever looks pretty to you, over and around the cake and drizzle a bit more chocolate over them if you like. The glaze and berries are a good combination on their own! Dust with powdered sugar if desired.
Chill the three juices and 7-UP. Mix ingredients together, adding 1/2 the water per can of frozen juices that is required. Serve.
Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag. Add chicken pieces; shake to coat. Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat. Add chicken; brown 4 to 5 minutes per side or until chicken is tender. Remove from skillet. Add onion; cook until tender. Reduce heat to low. Stir in chicken broth, sour cream and remaining paprika; mix well. Cook until just heated through.
Fry bacon; remove from pan, dry on paper towel. Fry onion and bell pepper in bacon grease over medium heat; add okra and tomatoes. Top with bacon. Stirring often, cook about 20 to 25 minutes. Drain of excess grease. Serve.
Whisk together vinegar, water, dressing mix and anchovy paste until smooth. Add oil and whisk until well blended.
Bring a large pot of water to a boil and then turn off the heat, Add the corn husks to the pot and weight them down with a plate to completely submerge them. Let them soak for 1 hours. If using fresh, store bought "masa", cream the shortening and salt in an electric mixer until light and fluffy. Add "masa" and 1/3-1/2 c water gradually to the mixer until all the "masa" is used. Whip until fairly light and fluffy. Test the masa by taking a small ball and placing it in a glass or water, if it floats it is ready. If necessary add water in small increments. ----if using dried masa harina, cream the shortening and salt, Add the masa harina and broth slowly. Whip until masa is light and fluffy. Test in a glass of water to make sure it is ready. Drain the corn husks and pick 12 of the nicest, largest ones. Stread a husk in a cutting board with the large end facing the top of the board. Pat the husk dry with a paper towel and place one heaping tablespoon of masa right in the center. Using your fingers or the back of a spook spread the masa almost all the way to the sides of the husk and near the top. Leave most of the lower half of the husk uncovered. Place a couple of the cheese slices, chili strips and 2 or 3 olives in a vertical line down the center of the masa. Fold the sides of the husk toward each other and over lap them. Fold the empty half of the husk up against the rest of the filled roll. Pinch the open top of the husk close and lay the tamale flap side down in a steamer basket. Repeat with the remaining ingredients and make sure the tops of the tamales are pointed upward. Steam the tamales for 20-30 minutes or until the masa is fairly firm inside the husk. Tip: To Roast chilies, either set them directly on top of a gas burner, turning them frequently, until the chilies are black or cut them in half and broil them for 5-7 minutes or until black. Place the chiles in a paper bag to steam for 15-20 minutes then peel the chilies. The black skin should come off easily.
Heat water and sugar in a saucepan over low to medium heat. Stir to dissolve sugar. When sugar is dissolved, remove from heat and let cool 30 minutes. Add cherry extract and red food coloring stir well. Pour into a glass container with lid and use as needed. NOTE: You can use any flavor extract to make different flavors.
heat grill to high. Melt butter in a frying pan and fry mushrooms until tender. Add garlic and thyme and cook for another minute. Toast the bread, top with the mushrooms and then the cheese. Grill until cheese is brown and bubbly.
Place strawberries in the pie shell. Set aside. Mix jello and pudding with water. Heat to a full boil, then remove from heat. Pour over berries and chill. Top with 1 T. Cool Whip, if desired.
Combine all of the ingredients except the parsley in the slow-cookers. Make sure that the potatoes are evenly coated with the herbs and seasonings. Cover; cook on low 6-8 hours (or on high 3-4 hours). Before serving, toss potatoes with the fresh parsley for added color and flavor.
Dice onion very finely. Add all other ingredients. Stir well. Pour over chicken or steak. Cover and marinate in the refrigerator for at least 8 hours. Remove meat from marinade and cook on barbecue to desired doneness. Pour marinade into a small pot and bring to a boil. Reduce heat and simmer until fairly thick. Serve warm sauce on the side.
Mix together melted butter, sugar, flour and vanilla and pour into 13x9 pan. Bake at 350 for about 25 minutes. Cool completely. Spread with apricot preserves. Beat egg whites and almond ext. Add powdered sugar and beat just to mix well. Pour evenly over preserves and sprinkle with blanched almonds. Bake at 400 for 15-20 mins or until golden. Cool completely before cutting into small squares.
Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat. Place tofu in a mixing bowl and crumble with a fork. Add dill, lemon juice, salt and pepper, onions, and spinach. Stir thoroughly to combine. Preheat oven to 350°F. Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out. Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine. Place 2 phyllo sheets in the dish and press in lightly. Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough. Spread the spinach mixture in dish on top of the phyllo dough. Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished. Bake 45 minutes until golden and filling is hot. Let stand 10 minutes before serving.
Combine all ingredients and cover, refrigerate overnight. grease 13x9 inch baking dish. preheat oven to 325 degrees. bake for 55-60 minutes. if top gets brown too fast cover with foil.
Mix together the first three ingredients. Melt 1/4 cup margarine and combine with the soymilk and vinegar. Pour the soymilk mixture into dry ingredients and mix well. May need to add extra soymilk if it's too dry. Form into 7 biscuits. To make maple syrup mixture add the maple syrup and 1/4 cup margarine together. Pour maple syrup mixture into pie pan and place biscuits into pan in tortoise shell pattern. Bake at 375 for 12-14 minutes.
Cream 1/2 stick butter with 4 T sugar. Blend in flour. Spread onto greased 8-inch square pan, and bake at 350 for 20 minutes. Mix together next 4 ingredients and cook, stirring until mixture leaves the side of the pan. Add vanilla. Pour over shortbread. Cool. Spread melted chocolate over toffee. Cool. Cut into squares.
Place cauliflower florets in a large colander, and pour a pan-ful of boiling water over them. Immediately rinse them with cold water and place on a towel to dry. Add them to a large bowl. Combine the rest of the salad ingredients with the cauliflower, EXCEPT for the blue cheese. Prepare the dressing, mixing ingredients well. Pour dressing over salad. Mix gently and cover with plastic wrap and foil. Leave in frig to meld flavors for at least 4 hours Just before serving, add blue cheese to salad and taste for seasoning. Serve with a large slotted spoon. Cooking time is chilling time.
Bring 2 medium-size pots of salted water to a boil. Cook sweet potatoes in one pot until just tender,about 5-6 minutes. Do not over cook sweet potatoes. Cook Idaho potatoes in the other pot until just tender,about 8-10 minutes. Drain both potatoes and combine in a bowl with salt and pepper. Dressing: Mix together mayonnaise, chutney and curry powder. Gently mix with potatoes with a rubber spatula. Fold in the scallions and parsley. Serve at room temperature. This salad keeps covered in the refrigerator for up to 2 days.
Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in). In a medium size pot over medium low heat, melt chocolate, cream, and butter. Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens. Cook for 5-6 minutes. DO NOT LET BOIL. Remove pot from heat. Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture). Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy. Remove from ice. Spread onto cooled cake layers. The frosting will thicken as it sets up. If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired. ***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.
Brown ground beef and drain. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese. Mix together remaining salsa, tomato sauce,and chili powder. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan. Fill each shell with the ground beef mixture and place in pan. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F). If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
Preheat oven to 400 degrees. Sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of 4 large sheets of heavyduty foil. Make sure foil is sprayed with cooking spray to prevent sticking. Top evenly with chicken, salsa, and cheese. Bring foil sides up. Double fold top and both ends to seal packet. Leave room for heat circulation inside. Place on a 10x15 inch baking sheet. Bake 30-35 minutes or until chicken is 165 degrees. Remove packets from oven and let stand 5 minutes. Cut slits in foil to release steam before opening. Serve with sour cream or any other toppings.
Make the sauce by dissolving the sugar in the milk and cream along with the vanilla pod and seeds. Bring just to the boil and whisk into the yolks, then strain. Stir briefly over a pot of simmering water to thicken if necessary. Press baking paper onto the surface to prevent a skin forming, leave to cool and refrigerate. Cut each banana in half and place in a bowl. Top with ice cream, pour over a ladle of creme anglaise, add a dollop of cream and a wafer. Serve immediately.
Place all ingredients in a saucepan, and simmer until the mixture thickens, stirring often. Pour over steak, or grilled chicken breast.