HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour pineapple juice and liquors into a shaker with ice. Shake. Wet rim of martini glass and dip in brown sugar. Strain drink into glass. Drizzle with grenadine syrup. Garnish with cherries and pineapple.
Heat oven to 425 degrees. Run carrots under cold water to thaw. Drain well. Rinse chicken; pat dry. Place one chicken breast half in the center of an 18x12" piece of heavy foil. Repeat with remaining chicken and three additional foil pieces. Divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces. Stir together hoisin sauce, garlic, ginger, and ground red pepper. Drizzle over chicken and vegetables. Bring up two opposite sides of foil and seal with a double fold. Fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build. Repeat with each foil packet. Place on a 15x10x1" baking pan. Bake for 30 minutes or till chicken is tender and no longer pink. To serve, carefully open foil packets. Sprinkle with green onion. If desired,serve over rice. Spoon some of the cooking juices over all. This recipe can also be placed on your grill. Cook for 20- 30 minutes depending on how hot your grill is.
HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingreients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter.
Mix sesaoning together season chicken very well with some of the seasoning. Place flour in a bag and season the flour also with some of the seasoning. Place chicken in seasoned flour. Whisk egg. Dip floured chicken in egg wash, then place dipped chicken back into flour and shake well until completely coated. Heat oil in pan or deep fryer until hot. Fry chicken until golden color in deep fryer until the chicken floats (this takes about 5 minutes each side). The chicken should float when it's finished frying. Set fryed chicken on paper towels a couple minutes to drain.
Combine all ingredients, using one tsp of combined herb mixture for each cup of tea. Pour boiling water over herbs, ginger and orange slice. Steep 10-15 minutes, strain and serve hot with honey or lemon, if desired.
Place the potatoes and carrots into a medium saucepan, cover with cold water, and gently boil over medium heat until tender, about 30 minutes for the potato and 20 minutes for the carrots. Move vegetables as done to a plate and let cool completely. Discard cooking water. Peel the potato and carrots and cut each into 1/4" dice. Transfer vegetables to a large bowl. Add onions, cucumbers, pickles, peas, eggs, dill, paarsley, mayonnaise, and vinegar to the bowl and stir until well combined. Season to taste with salt and pepper. Cover and refrigerate until well chilled. Adjust seasonings. Transfer to a serving dish. Enjoy!
In a medium bowl, mix ingredients in the following order: cream, mayonnaise, and stout. Stir well.
Clean the green peas and put it into hot water for 5 minutes. Grate of slice carrot and saute on butter; after a while, mince onion and saute both on butter until onion is translucent. Add finely sliced pancetta and saute not more than 5 minutes. Add flour and fry about 2 minutes, than add cold water and make creamy liquid (like sauce veloute). Cut green parts of spring onion, mince parsley and celery leaves and add into pot. Add green pea and about 1 liter of beef stock. Add salt and pepper. Cook until green peas are soft. When soft, remove green pea and blend it into puree (leave 1/6 of peas untouched). You can blend it with stick blender so you do not have to remove geen pea. Add thyme and cook 15 minutes. At the end add sour cream and minced chive. Serve with croutons.
Pre heat oven to 360 degrees. Cut tops of bell peppers and remove seeds and stem. I keep the top, but you that's optional. Mix all ingredients except for oyster sauce in a bowl. Coat the inside of the bell peppers with sesame oil or vegetable oil. It should look shiny but now drenched with oil. stuff the bell peppers with mixed ingredients to the top. Place them on a greased baking tray. Place in the oven for 25 - 30 minute. Remove the bell peppers and glaze the left over oyster sauce over them. then Enjoy!
Heat the broth over low heat. In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute Put the mushrooms and the liquid in a bowl and set aside. Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute. Stir in the rice,coating it with oil, about 2 minutes. When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Preheat oven to 350°F. Mix oats, both flours, Grape-Nuts, wheat germ, oat bran, and baking soda in large bowl to blend. Using electric mixer, beat butter in another large bowl until creamy. Add eggs, both sugars, and vanilla and beat until smooth. Add cereal mixture and stir just until blended; add almonds, raisins, and 1 cup chopped dates and incorporate. Can be prepared 1 week ahead. Cover and chill. Let soften at room temperature before continuing. Line 2 heavy large baking sheets with parchment paper (I use Silipat mat). Using a 2 ounce cookie scoop or 1/4 measuring cup, scoop dough onto prepared baking sheets about 2-inches apart. Using damp fingers, press cookies to 1/2-inch thick rounds. Press 1 date half into center of each cookie. Bake cookies 1 sheet at a time at 350° until brown on top, about 15 minutes. Let cookies stand on baking sheet 10 minutes before transfering to rack to cool. (Can be made 8 hours ahead and let stand at room temperature). Serve at room temperature or slightly warm.
Heat oil in an oven-safe skillet (I use cast iron) over medium high heat. Add onion, bell pepper, garlic and zucchini. Cook 5 minutes, stirring occasionally. Reduce heat to medium low, cover, and cook an additional 5 minutes until zucchini is crisp tender. Add tomato sauce, parsley, basil, and oregano. Simmer, uncovered for 5 minutes until sauce thickens slightly. In a bowl, combine eggs, milk, salt and pepper. Whisk until blended. Pour over mixture in skillet. Cook until eggs are set, but still moist on top. Sprinkle cheese on top. Meanwhile, preheat broiler. Place skillet under broiler and broil until cheese melts, about 1 minute. Cut into wedges and serve.
Toss shrimp with seasoning to coat. Thread 5 shrimp each on 4 metal skewers (soak wooden skewers for at least 30 minutes) Place skewered shrimp in a glass dish. Mix the remaining ingredients and pour half the marinade over the shrimp. Marinate for 15 minutes. Heat grill to medium-high, cook shrimp for 2 to 3 minutes a side, basting with reserved sauce. Cook the shrimp until opaque; be careful not to overcook.
Heat oven to 350*. Lightly grease pie plate. Place all ingredients except topping in blender. Cover and blend on high about 2 minutes, stopping blender occasionally to stir, until smooth. (or use hand mixer on high 2 minutes, scraping sides constantly) Pour into pie plate. Bake about 45 minutes or until just puffed and center is dry. (Do not overbake.) Cool on wire rack 10 minutes. Make sour cream topping. Carefully spread over top od cheesecake. Refrigerate atleast 3 hours until chilled. Store covered in refrigerator.
Preheat oven to 300 degrees F. Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems. Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish. Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes. While mushrooms are roasting, prepare spinach mixture for topping. Melt 1 tablespoon of butter in a saute pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Saute just long enough to wilt, about 1-2 minutes, and then remove from heat. Add 1 tablespoon of white wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss. When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs). Drizzle with melted butter and broil until golden brown.
Open frozen broccoli, put into microwave safe bowl, and cover. Microwave on high 4 minutes. Meanwhile, turn your crockpot on low - put in your soup, milk, and seasonings. Once thawed, remove broccoli stems, put in food processor - consistency should be finely chopped to pureeed. Put broccoli stems and whole broccoli florets into crockpot. If you buy a frozen bag of only florets, use half in food processor (since you don't have the stems). I prefer florets, but usually I can't find a bag of only florets. **Optional:. Add some shredded carrot when you add in the broccoli, if you want. I would microwave it 3-4 minutes first with 2 T of water. Stir all ingredients and cook on high in crockpot 1 hour on low. Add cheese and cook another 30 minutes. Serve with deli bread or in bread bowl.
In a medium saucepan saute garlic, onion and celery in 1 tablespoon of butter for about 5 minutes. Slice 1/2 mushroom in bite-size pieces and set aside. Dice the rest of the mushrooms and add to sauteing vegetables. Cook until all of the vegetables are soft, about 5-8 more minutes. Add sherry, stir and remove from the heat. With a handheld blender (or you can use a food processor), puree vegetables until smooth. If you need to, add some of the half and half to aid in blending. Return to stove, add the rest of the half and half, the sliced mushrooms and the last tablespoon of butter. Heat until sliced mushrooms are cooked, about 5-8 minutes, taste, adding salt and pepper if needed, and serve. Enjoy!
Peel, core and finely chop enough apples to get 2 cups. Place all ingredients except pectin in a large pot and while stirring bring to a full boil. Boil hard for 1 minute. Remove from heat and immediately stir in pectin. Bring to a full rolling boil and boil hard for 1 minute. Remove and skim off foam and then skim again. Ladle into clean hot jars leaving 1/2 inch head space. Seal and process for 10 minutes in a boiling water bath at altitudes up to 1000 feet. Note-the apples will rise to the top so after the"pop" I turn the jars a few times.
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Serve soup drizzled decoratively with sour cream mixture.
Pour milk into saucepan and bring to a boil. Beat eggs slightly and add gradually to milk. Cook over low heat for about seven minutes. Add salt, pepper, and vanilla, stir continually so mixture will not scorch. Pour mixture into a linen towel or cheesecloth, squeeze and tie tightly. Hang and let dry for two hours. Cover with a wet napkin and place in refrigerator.
after boiling the ingredients up to the flour -- pour into a large mixing bowl. add the flour, sifted with 1 tsp baking soda.spread in a greased and floured 9x12" baking pan. bake at 350* for about 1 hour.or until cake tests done with toothpick -- or starts to pull away from the sides of the pan. spread with the following:TOPPING:. combine 2/3 cup melted butter with the brown sugar.mix ell.add 6 tbls light cream and 1 cup coconut -- Mix thoroughly and spread on warm cake( recipe said to let cool about 25 minutes.). place under a broiler a few minutes till brown and bubbly.
Heat oven to 400°F. Combine all the ingredients except the basil in a roasting pan. Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting. Carefully transfer the tomatoes to a bowl and set aside. Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes. Toss the tomatoes with the basil. Drizzle some of the thickened balsamic sauce on each serving.
Fill 1/2 of a martini shaker with crushed ice. Add cold water, until almost 3/4 of shaker is filled up, shake well. Add Licor 43, half and half and lime juice; shake well. Moisten rim of glasses, dip into graham cracker crumbs, coating each rim of glass. Pour mixture into glasses; garnish with lime slice and serve.
Boil the pasta in lightly salted water as directed on the pack. Meanwhile, heat the oil in a large frying pan, add the mushrooms and fry for a few minutes until golden. Add the cream cheese and wait for it to melt, then stir in the spinach. Cover with a lid and steam for 2 mins until wilted. Stir in te mustard, yogurt and ham and season wih salt and pepper. Drain the pasta and stir into the sauce. Toss together before serving. Serve with parmesan if you like.
Mix tuna, mayonnaise and celery until well blended. Top each cracker with 1 teaspoon of the tuna mixture. Sprinkle top with 1/2 teaspoon of cheese. Place 6 topped crackers on microwaveable plate. Microwave on HIGH 15 seconds or until topping is heated through and cheese is melted. Or place all the topped crackers on a baking sheet and bake at 350 degrees Fahrenheit for about 5 minutes to heat through. Sprinkle top of crackers with black pepper. Repeat with the remaining topped crackers if using microwave. Enjoy!
In a resealable 1-gallon bag, mix oil, salad dressing mixes, lemon-pepper seasoning and dill; seal and shake to mix (or just sort of squish it up in one corner of the bag). Add pretzels and toss until they're uniformly coated. Allow to set for about an hour, shaking occasionally. Heat oven to 300°F Spread coated pretzels on a large rimmed baking sheet lined with foil (I usually don't bother with the foil; it cleans up easily enough with a little soap) and bake, stirring every 10 minutes, for 30 minutes. Let pretzels cool completely, while stirring often (I haven't done this and they still turn out fine). Store them in an airtight container; they'll keep for 4-6 weeks, if you have enough self-control not to eat them.
Rub the fillets with the chopped tarragon and pepper. Melt 2 TBS of the butter in a large skillet over medium high heat. Add the fillets and cook for 4 to 5 minutes on each side or to the desired degree of doneness. Remove from the skillet and keep warm. Melt the remaining 3 TBS butter in the skillet. Add the mushrooms. Saute for 3 to 4 minutes or until tender. Add the wine. Cook for 1 to 2 minutes, stirring to deglaze the skillet. Stir in the sour cream. Add 1/4 cup of the cheese. Cook until melted, stirring constantly. To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.
Mix flour, baking powder, baking soda, and salt. Stir in water. Lightly knead dough. Loosely cover for about 20 minutes, or enough time for the dough to rise. On floured surface, roll the dough into 2 inch wide and 14 inch long strips. Twist together in pairs, pinching the ends. Holding each end of twists, pull until 9 inches long. Deep fry each twist in peanut oil until golden brown (about 25 seconds). Let cool and eat.
mix the goldfish, onions, garlic salt in a gallon ziplock. toss the chicken in the oil. put the chicken in the bag and shake, shake, shake. put in a sprayed 9 X 13 pan. bake 400 for 20-30 minutes. can use the Flavor Blasted goldfish for a different taste.
In a large bowl, combine flour, 1/4 cup applesauce, milk, and coconut. Slowly add in the oats, 1/2 cup at a time; you should get a mixture that sticks together when you squeeze a small amount in your hand (if not, add the additional tablespoon of applesauce). Use a cookie scooper to scoop about one tablespoon of mixture, then using wet hands, form into a ball or disk shape, and place on a parchment lined baking sheet. Refrigerate at least one hour. Keeps up to 2 weeks, refrigerated, or up to 3 months, frozen.
Melt the butter/margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers. Pour half of the sour cream sauce into a lightly greased 13 x 9 x 2 inch baking dish. Set aside dish and remaining sour cream sauce. Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towels. If you'd like to cut calories, you can soften the corn tortillas in water. Just bring water to a simmer in a skillet. Then dip each tortilla in the water, one at a time, for 1 to 2 seconds on each side or just until softened. Place 1 tablespoon each of chicken, cheese, and onion on each tortilla; roll up tortillas, and place, seam side down, in reserved baking dish. Pour remaining sour cream sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining cheese on top; bake an additional 5 minutes or until cheese melts. Serve with enchilada relish, below: Combine 1 large tomato (finely chopped), 1/2 cup finely chopped onion, 2 seeded and chopped jalapeno peppers, 1/4 cup tomato juice, and 1/2 tsp salt. Stir well and chill. Serve over the Chicken Enchiladas with Sour Cream.
From the lemon remove the zest & chop the zest fine, then squeeze juice from the lemon. In a small saucepan, heat sugar, half-and-half & zest until sugar is melted, but DO NOT BOIL. Set aside to cool. When sugar mixture is cool, add lemon juice & pineapple AND the pineapple juice. Freeze only until it is frozen an inch or so out from the edge. Spoon the partially frozen mixture into a mixing bowl & beat with electric mixer, before folding in whipping cream & mixing well. Spoon the sherbet back into the freezer trays & partially freeze again, then beat again & refreeze before serving.
Beat together the egg whites, water and cream of tartar until foamy. Gradually add the powdered sugar. Beat until stiff. Use at once.
Cook macaroni according to package directions to "al dente", then drain and rinse with cool water, and let drain again. Meanwhile, combine soup, mayonnaise and milk, and stir until smooth. Preheat oven to 350 degrees and slightly grease a 2 quart glass baking dish. Mix macaroni, soup mixture, cheddar cheese, salt & pepper, and flaked tuna thoroughly in a large bowl. Pour mixture into baking dish, sprinkle bread crumbs evenly on top, and then dot with margarine on top. Bake, uncovered at 350 degrees for 30 minutes.
Preheat oven to 350 degrees. In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and pecans. Pour pecan mixture into pie crust. Bake in oven for one hour or until firm; let cool for one hour before serving.
NOTE: If desired, use 8 ounces of lean turkey bulk breakfast sausage (such as Jimmy Dean), and omit the beef, sausage seasoning, salt, and pepper. Whisk together flour and milk and leave near the stove (you may need to re-whisk right before adding it later). In a large skillet, brown & crumble meat until no longer pink; push cooked meat to on side of the pan, tilt to allow fat to drip to the opposite side; remove from heat and drain fat (I drop in a slice of bread to sop up the fat, then remove and discard). If you chose to use ground beef, sprinkle meat with pepper and the sausage seasoning, and some salt to taste (only add half now); if you used the turkey sausage, do not add any seasonings at this point. Add the milk mixture to meat and return pan to the burner, over medium heat. Add cheese and stir, breaking up with your spoon, cooking and stirring until cheese completely melts into the sauce (it will look very curdled at first- this will disappear once it fully melts), lowering heat to medium low if needed to keep from boiling; this will take about 10 minutes or so- stir often. Once cheese is fully melted and sauce is slightly thickened, add Worcestershire sauce and, if desired, a few drops of Tabasco sauce. Taste and add more of any seasoning (including the rest of the salt, if needed) until it tastes savory. Continue cooking over low heat until sauce is as thick as you prefer (it will also thicken up more as it cools)- I usually only leave it another 5 minutes. Serve over warm fresh cooked biscuits that have been split open.
In a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper. Cook in microwave for about 4 minutes until vegetables are softened. 2. Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder and red pepper flakes. Saute for about 1 minute. Stir often. 3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes. 3. Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow to sit 5 minutes. 3. To serve: Ladle 11/4 cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired. 4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too! Makes 8 main course soup servings (each serving 11/4 cups). Healthy Benefits: Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added. Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.
In a large stainless or enamel pot add the strawberries, bananas and the orange. Bring to a boil, stirring constantly, and boil for 10 min. Slowly add the sugar and lemon juice-you dont want to loose the"boil" and stir constantly until mixture reaches the gel stage. Remove from heat and skim off any foam. Ladle into hot sterilized jars to 1/4 inch head space. Process in a water bath for 5 minutes at altitudes up to 1000 feet.
Preheat oven to 350°F. Mix first four ingredients in a zip-top plastic bag, then add chicken and shake to coat. Brown chicken breasts in hot shortening, approximately 8 minutes per side; remove from pan and keep warm. Add mushrooms, soup and oregano to pan, stir until smooth, and cook 5 minutes over medium heat. Remove from heat; stir in sour cream. Pour macaroni in the bottom of a 9x13 glass pan, mix in peas and half of the soup mixture. Place chicken breasts on top of macaroni, pour the rest of the soup mixture over. Sprinkle with paprika. Cover and bake for 40 minutes. Remove cover and bake an additional 20 minutes.