HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare grill. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
Combine all dry ingredients in mixing bowl. Mix well in separate bowl mix milk and egg. Heat oil to 400 degrees. Dip potato wedges in milk/egg mixture and coat well. Place potato wedges in dry ingredient mix and coat well. Fry until golden brown.
Filling: Combine all ingredients in a saucepan. Stir constantly over medium heat until mixture is thickened and bubbly. Reduce heat to low and cook stirring for 1-2 minutes more. Let filling cool until spreadable. Will keep 1 week in refrigerator. Soften before using. Spread filling between cake layers and on top of cake. Ice sides with very soft ganache. Coat sides with pecans.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the oats and stir to combine. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Add the egg and egg yolk, beating until the mixture looks light and fluffy. Scrape down the sides and bottom of the bowl, add the vanilla, and beat for 5 seconds. Dissolve the espresso powder in 1/4 Celsius hot water and add it to the bowl, mixing until combined. Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and fold in the chocolate chunks and 1/2 Celsius of the pretzel pieces. Cover the bowl tightly and refrigerate the dough for at least 4 hours. Preheat the oven to 350. Line two baking sheets with parchment paper. Use a small ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls (or use a tablespoon measure, which is what I did) and place the dough balls onto the prepared baking sheet about 1 inch apart. Sprinkle the remaining pretzel pieces over the dough balls. Use the palm of your hand to press the dough down lightly; don't smash the cookie--you just want to slightly flatten the ball and push the pretzel pieces into the dough. Bake for 11-13 minutes, rotating the pans halfway through the baking time, until the edges of the cookies are golden brown or just start to darken. Set the pan on a wire rack for 10 minutes to cool. Use a spatula to transfer the cookies to the rack to cool completely. They can be stored in an airtight container for up to 3 days.
Place pork loin and all ingredients in crock pot. Cover and cook on low for 8-10 hours. Remove pork from crockpot and rest for about 20 minutes Slice and serve with the sauerkraut and apples.
At least two hours before dinner, combine sliced chicken, garlic, and teriyaki sauce in a bowl. Stir, cover, and refrigerate until dinner time. Heat wok, or wok-style pan, to high heat; add oil. Add chicken and stir until cooked, then add veggies. Continue to stir and cook until veggies are firm, then add crushed red pepper flakes to taste and garnish with sesame seeds. Serve immediately over rice. Note: If you find that your sauce was too liquid the first time you prepare this, try adding a teaspoon of cornstarch to the teriyaki chicken mixture before stir frying next time.
Mix all ingredients well. Spread butter mixture onto both sides of bread. Put halves together and wrap in aluminum foil. Cook on barbeque or oven at 350 until heated through.
Brown sausage in large, deep saucepan. Add sliced celery and cook for 15 minute. Drain off fat. Add tomatoes, tomato juice, zucchini and seasonings. Simmer, covered for 20 minute. Add green peppers, summer an additional 15 minute. Garnish with cheese. Serve with French bread. Note: For more liquid, add tomato juice (And I would use garlic cloves instead of garlic salt, if you like garlic).
Cook the potatoes whole in a large pot of boiling salted water until tender (about 20 minutes, don't overcook them, only JUST until fork-tender) drain and cool slightly (this can be done up to 2 hours in advance and kept at room temperature). In a large heavy skillet over medium heat, melt the butter; add in cooked potatoes with about 1/4 cup fresh chopped parsley, lemon peel, lemon juice, salt and pepper, cook until potatoes are beginning to brown tossing them often (about 5-6 minutes). Transfer to a large serving bowl. Sprinkle with about 2-3 tablespoons more of fresh parsley.
Marinate chicken pieces with pepper powder,turmeric,salt,lemon juice around 30 minutes.Heat oil in a pan and add bay leaf, ginger,garlic and saute for a minute.Add onion,green chillies and saute. Add salt also.Add curry leaves into this and saute.Add chopped tomatoes.Make a paste of coriander,chilly powders with 1tbsp water and add this paste into it and saute until the oil separates from it.Then add chicken pieces and saute well for 5 minutes and add 1/2 cup water .close the lid and cook in low heat for 20 minutes.Add chopped cilantro leaves and add few drops of lemon juice at the end.Do not boil after adding lemon juice,the curry tastes sour.Serve with bread,chappathi or rice.
Pre-heat oven to 325 degrees F; line cookie sheet(s) with parchment paper. Toast nuts until fragrant and brown. Cool. Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed. Fold in toasted pecans. Drop by heaping tablespoon on baking sheet 2-inches apart. Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVERBAKE. Cool. Store in an airtight container for 3 days, or freeze up to 1 month.
Preheat oven to 170C (fan forced). Spray a 4.5cm (deep) x 7.5cm x 25cm (base measurement) bar pan with cooking spray and line with baking paper, allowing paper to overhang sides. Put muesli, sultanas, flour, almond meal, oat bran and cinnamon in a medium bowl and stir well. Put apple puree, milk and egg in a small bowl and whisk to combine and then add apple puree mix to the muesli mix and mix until just combined. Spoon mixture into the bar pan and smooth surface with the back of a spoon. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Set aside pan for 5 minutes and then turn out onto a wire rack to cool completely. Dust with icing sugar, if using, to serve and slice into 16 pieces/slices. Accompany with a glass of skim milk or your favourite cuppa or just pop into the lunch box as a snack.
Place everything but chicken broth into a bowl and coat chicken to season. Saute the seasoned chicken breasts in a large pan for 5 minutes each side (no need to add oil to pan). Add chicken broth/stock. Cover and simmer for 15-20 minutes. Serve. You can use the leftover broth in the pan as gravy, just cook it uncovered on high for 5 minutes and drizzle over the chicken and rice (or whatever carb you have).
Combine all ingredients and simmer for 6 hours. Strain through a fine sieve; let stand in the refrigerator overnight. Skim off all the fat. Heat before serving.
Preheat oven to 375°; grease muffin cups or use foil or paper baking cups. Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons. In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy. Beat in eggs, one at a time; add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternately with the yogurt. When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch. While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves. When muffins are baked, remove from oven and let cool 3-5 minutes in pan. Remove from pan and dip top and bottom in the lemon juice and sugar mixture.
Preheat oven to 425°; grease a 12-cup muffin pan. In a big bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the sugar, eggs, butter, lemon zest, and vanilla until well blended. Whisk in the cottage cheese and milk until blended. Add the egg mixture to the flour mixture and stir until just blended. Divide batter evenly among prepared muffin cups. Bake for 16-20 minutes or until tops are golden and pick comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer muffins to the rack to cool.
For the flank steak; in a bowl combine the oil, zest, lemon juice, garlic, Tabasco and black pepper; transfer to a large heavy-duty Ziploc plastic bag. Add in the sliced beef and seal bag tightly; turn to coat the beef with marinade. Refrigerate for 8 hours. For the dipping sauce; combine all ingredients in a glass bowl; cover and chill a for about 3-24 hours before using. Soak the wooden skewers in water for 30 minutes. Remove the beef from marinade and discard the marinade. Thread each slice of marinated steak onto 1 skewer and place onto a large baking sheet. Season each beef skewer with seasoned salt and more black pepper. Place on a medium grill (about 350-375°F). Grill until desired doneness (I usually grill them for about 8 minutes turning once or twice). Serve with lemon dipping sauce. Delicious!
Combine caramels, milk, and cream cheese in a large Dutch oven; cook over low heat, stirring constantly, until caramels melt and mixture is smooth. Add additional milk if mixture is too thick for dipping. Spoon into fondue pot or chafing dish.
Cut celery into thin slices. Add seasonings (to taste) and crumbled breadsticks / melba toast (if you choose to use them). Mix thoroughly. Microwave on HIGH for about 2 minutes in a microwave-safe bowl. (If you like your celery less crunchy, you can microwave it longer.).
Sprinkle both sides chicken with chili powder. Grill over medium coals 5 to 6 minutes per side or until tender. Top with Monterey Jack cheese slices; continue grilling until cheese is melted. For each serving, top corn tortillas with chicken, avocado slices, salsa, shredded lettuce and chopped tomatoes.
Preheat the oven to 350. Insert liners into a cupcake pan. In the top of a double boiler melt the butter and chocolate together. Cool for 5 minutes. In a large mixing bowl beat the eggs, egg yolks, and sugar with an electric mixer at medium speed until yellow, thick and creamy, about 5 minutes. Fold the egg mixture into the melted chocolate-butter mixture until fully integrated. Fold in the flour. Fill the cupcake liners two-thirds full. Bake until the sides of the cupcakes look firm but their centers are still soft. Remove from the oven and cool for 20 minute Remove the liners gently. Serve warm with whipped cream or vanilla ice cream.
Preheat oven to 325. Grease a large cookie sheet well. Arrange 4 pecan halves in a cluster, flat side down on cookie sheet. Repeat with the rest of the pecan halves. Place one caramel on top of each cluster. Heat in oven until caramels are softened, about 4-6 minutes. Press caramels flat with the bottom of a buttered spatula (you may have to butter the spatula after every 2 or 3 caramels, or it will get very sticky). Remove caramels evenly onto waxed paper. Melt chocolate in double boiler, or in microwave on medium high, stirring every 25 seconds until just melted. Spoon over caramel-pecan clusters. Let cool a few hours. Makes 26.
Preheat oven to 350 degrees. Spray 2 JUMBO muffin baking tin holes with no stick spray. Place only the whites of your eggs in mixing bowl.Whip with whisk until frothy. Whisk in Splenda, baking powder and pumpkin pie spice. Stir in canned pumpkin and syrup. Add oatmeal and mix until well blended. Pour mixture into the muffin two muffin cups. Bake for 25-28 minutes until inserted toothpick comes out clean and they are firm on top to the touch. Take muffins out of tins and place on wire cooling rack. These freeze well in freezer ziplock baggies!
Bring a boiling-water canner, half full with water, to simmer. Enough water to cover the jars by 1-2 inches. Wash jars and screw bands in hot soapy water; rinse with warm water. Or dishwasher and keep hot. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Place chopped lemon verbena leaves and water into a pan. Bring it to a boil, then take it off the heat and let it steep, covered, for 15 minutes. Place apple juice in a quart size measuring cup. Strain and add infusion to juice to make 4 cups (adding more water or juice to if needed). Place in a 3 1/2-quart or larger saucepan. Add lemon and sugar. Mix well and bring to a full boil over high heat, stirring constantly.Add the liquid pectin; bring back to a full rolling boil and boil for exactly 1 minute. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.). Sealed jars can be store up to one year in a cool dark pantry. Unsealed store in refrigerator up to 1 month. Altitude times: 1,000-3,000 5 minutes. 3,001-6,000 10 minutes. 6,001-8,000 15 minutes. 8,001-10,000 20 minutes.
This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? Pumpkin! This guilt-free goodie helps to energize, combat stress and lower heart disease. Plus it's super high in fiber, helping to curb cravings and balance blood sugar levels. To prepare the chocolate mousse: Add all ingredients to a bowl and mix well with a fork. Refrigerate for an hour before serving. That's it! Serving. I normally serve this in a short martini glass and garnish with berries and/or shaved chocolate.
Place all ingredients except 1/2 Tbls. of the curry powder in a crock pot. Cover and cook on low setting for 10 to 11 hours. Stir in the remaining 1/2 Tbls. curry powder. Add more seasoned salt and pepper to taste, if needed. Garnish with chopped chives and croutons.
Preheat Oven 350. Mix all ingredients (except bread and paprika)in a food processor until smooth. Split French bread length wise. Spread cheese mixture evenly onto both halves of the french bread and sprinkle with paprika. Bake uncovered on a cookie sheet 15-20 minutes until golen brown and bubbly. Remove and let cool for 5 minutes. Slice into 2-3" sections and serve!
On a plate, combine flour, salt, pepper and basil In a bowl,whisk together egg, water and powdered instant milk On another plate,place chopped cashews Dredge catfish fillets in flour mixture, dip into egg mixture and coat with chopped cashews Heat butter and olive oil in a nonstick frypan, over medium high heat; fry catfish fillets until golden brown, turn carefully and brown on the other side About 4 minutes on each side Serve hot with lemon wedges
Stir and strain all ingredients in a mixing glass and pour into a chilled martini glass.
Place drained garbanzo beans in a non-reactive salad bowl. Now add the remaning salad ingredients to the bowl. Whisk together the dressing and pour over the bean mixture. Stir gently. Cover and refrigerate several hours for best flavor. Serve at *room temperature*. The flavor of the salad we discovered is best the next day after it has marinated overnight. Garnish with freshly parsley and/or lemon slices if desired. I think the salad would taste delicious served over a bed of arugula or baby spinach. Yield is estimated.
Clean, wash, and soak rice for 30 minutes. Cook in a pan with 4 cups water. Boil on high heat for 5 minutes. Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve. Mix saffron and warm water; set aside. Peel potatoes and cut into thick round slices. Pour saffron in a pan. Add 2 tbsps. melted butter and potatoes, and mix very well. Spread sliced potatoes in the bottom of the pan and spoon all rice over. Sprinkle with remaining butter. Cover pan with aluminum foil and leave on very low fire until done. Transfer rice to a platter so that sliced potatoes are on top of rice.
Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into diamond shapes. Coat with the flour. Heat the oil in a wok over high fire to about 250°F.(120°C), or until little bubbles appear around a 1-inch(2cm)cube of day-old bread dropped into the oil. Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat and continue to deep-fry the watermelon until light brown. Remove, and drain well. Sprinkle with the sugar and serve.
Freeze the flour in a medium bowl for one hour. Refrigerate the lard for one hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrape into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with flour and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larger than dish. Place and fit into dish and trim overhang to 1 inch. Spoon in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degrees for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool.
Season chicken breast with salt and pepper. Pour french dressing over all and sprinkle on onion soup mix. Cover and chill 5-6 hours or overnight. Bake covered at 300 for 2 hours.
Preheat oven to 350. In a very large bowl mix the batter posted here or quick bread mixes according to package directions. If using my quick bread recipe, I use oil and mix wet ingredients. Mix wet ingredients and stir wet into dry gently. Stir in remaining ingredients. Pour into greased and floured (lightly floured) tube pan. You could also use baking paper to line, I don't. Baking time will vary quite a bit but is long; 1 1/2 to 2 hours plus. Is done when a knife inserted comes out just clean. Cool on wire rack and turn out when barely warm. I also cool mine upside down on top of a bottle if I have a bottle that fits! As you can see, there is more stuff than batter and turns out lively and fresh tasting. I prefer the cranberry bread mix. You can also use a double recipe of your own quick bread recipe which yields enough batter for 2 loaves. The cranberry adds a zippier flavor! Serve in fairly thin slices. I have never counted the slices as with any fruitcake some will break apart a bit. So I am using my best guess here! This freezes extremely well. My mother freezes much of her share by slicing, wrapping in foil or wax paper and placing each slice into a plastic sandwich bag. Thaw at room temperature. You can also cut the cake into portions (ie 4-6. large pieces) and freeze this way. Makes a great breakfast as well!
Fill a tall glass with ice. Pour milk and chocolate syrup over the ice. Add cold coffee and stir well until chocolate syrup is dissolved. Can be fancied up with a dollop of whipped cream, a shot of Kahlua, and a few curls of shaved chocolate if you like. Diabetics and dieters can substitute sugar-free chocolate syrup.
Preheat oven to 350°F Make a horizontal incision in each chicken breast to form a pocket. Cut the cheese into four pieces, and roll each piece into a cylinder shape. Stuff one into each chicken breast pocket. Put the flour in one shallow dish, the egg wash in another, and the breadcrumbs in a third. Lightly dredge each piece of chicken in the flour, dip in the egg wash, and then cover with bread crumbs. Refrigerate for15 minutes. In a large skillet over medium heat, heat the canola oil. Cook the chicken for 3-5 minutes on each side, or until lightly browned. Transfer to casserole dish and bake for 10-15 minutes while preparing the sauce. In another skillet over medium heat, heat the olive oil. Add the shallot and mushrooms and cook for 3-5 minutes, or until soft but not browned. Add the whiskey and cook for 2-3 minutes, or until slightly reduced, Stir in the half-and-half, season to taste with salt and pepper, and cook for 2-3 minutes longer, or until smooth. To serve, place a chicken breast in the center of each of 4 plates spoon the sauce over the top. Garnish with the watercress.
Preheat oven to 325 degrees F. For cake: Cream butter, shortening and sugar. Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk. Add sifted flour into batter, alternating with the buttermilk mixture. Add vanilla, coconut and chopped pecans. Beat egg whites and fold into batter. Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake. Bake for 45 minutes, or until cake tests done. Remove from oven, cool completely before frosting. For frosting: Beat cream cheese and butter. Add vanilla, powdered sugar, and pecans. Continue to beat until you get a spreading consistency.
In a pan heat the ghee until melted. Fry onion-ginger-garlic paste until it turns golden brown. Add the masala powders and saute till the raw smell is gone. Add tomato paste and saute for 5 minutes. Fold in sugar and kasoori methi. Add fresh cream and cashewnut paste. Cook on low flame and add paneer cubes and salt. Stir in 1/2 cup water and cover the pan. Cook for 3 minutes. Once the gravy thickens, add 1/2 teaspoons butter and remove from heat. Garnish with cashewnuts and mint leaves. Serve hot with naan or rotis or kulchas or parathas. Enjoy!
Combine water and cinnamon together in a teapot or any kind that is suitable. Bring to a rolling boil for about 5 minutes. Pour into tea cups, add sugar to taste and top with walnuts. Enjoy!
Heat oven to 400°F. Generously grease and flour two 9x5 inch (1-pound) loaf pans. In a large bowl, stir together flour, baking powder, salt, and sugar. Make a well in the center and add eggs, 2 cups orange juice, and oil. Mix just until moistened. The batter will be lumpy. DO NOT overmix or bread will be tough. Gently stir in the whole cranberries and orange zest. Pour into loaf pans and bake for 45-50 minutes or until loaves test done. Pour 1/4 cup orange juice over each loaf while still hot. Mix confectioners sugar, melted butter, and 1 tablespoon orange juice to make a glaze and drizzle over warm loaves. Refrigerate overnight to blend flavors.
Preheat oven to 450F. Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season skin with salt and pepper. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. Add remaining oil and other ingredients except cheese and toss in pan to combine. Place pan, uncovered, in hot oven and reduce heat to 350F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving.