HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the tequila, lime juice, orange juice, chili powder, minced cilantro, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight (or at LEAST 8 hours!). The next day, heat your grill and brush the rack with oil to prevent the chicken from sticking. Remove chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from grill to a plate. Cover tightly and let rest for 5 minutes. Serve hot or at room temperature. *Ina uses Cuervo Gold tequila. ** She also says there is NO substitute for freshly squeezed lime juice. ***Cook time does not include marinating the chicken overnight.
Label one gallon freezer bag. Add all ingredients. Remove as much air as possible, seal & freeze laying flat. Thaw overnight in fridge (set bag into a bowl in case it leaks). Prep Day: Dump into crockpot & cook on low for 6-8 hours or until peppers & onions are tender. Serve over rice or noodles, if desired.
Butter 9 x 13-inch pan. In large saucepan, melt syrup and sugar together until it bubbles. Add peanut butter and heat again until mixture bubbles. Remove from heat and stir in rice cereal (Alternately, use large glass bowl in microwave). Spread in buttered pan. In small bowl, melt chips together (the microwave works great, but watch closely and stir often). Spread over top of cereal mixture. Chill completely and cut into bars.
Preheat oven to 325°F (160°C). Butter an 8 x 4-inch (1.5-L) metal loaf pan. Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until very pale and fluffy. Beat in eggs until blended. Beat in honey and vanilla. Using a wooden spoon, stir in flour mixture in 2 additions, just until blended. Spread into prepared pan, smoothing top. Bake for about 45 minutes or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes. Remove pan and let cake cool completely on rack. Cut cake into slices with a serrated knife. Serve topped with Honeyed Mixed Berries.
Mix all together. Put into beans at the last 2 hours of beans that have been in a crockpot.
In a small bowl, mix graham crackers, 1/4 cup sugar, and 1/2 cup butter. Press firmly in bottom of ungreased 8 or 9 inch springform pan. Refrigerate 10 minutes. Spoon sorbet over crust, spread evenly with metal spatula. Freeze for 30 minutes. In a large bowl, mix thawed strawberries, using wire whisk, until broken into small pieces. Beat in margarita mix until well blended. Fold in whipped cream. Carefully pour into pan over sorbet. Freeze at least 3 hours until firm. Decorating your dessert-------Using 4 inch wooden skewers place strawberry half and mango cube on each of the 10 skewers. Sprinkle with coarse sugar if desired. Place skewers into top of dessert for garnish. Top with any remaining fresh strawberry slices if desired. To serve, cut into wedges. Top with whipped topping if desired.( To make cutting the pie easier, wait to place the fruit skewers in the dessert until after slicing it).
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Pre-heat the oven to 400 degrees. Using the beaten egg, coat each chicken cutlet in egg. Crush up the entire can of Onion Toppers into a plastic bag and one at a time, roll the chicken into the toppers. You will need to press firmly to make sure the onions stick. Bake in the oven on a baking sheet for 20 minutes or until the chicken is no longer pink.
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and chill for at least 1 hour or up to 24 hours. Makes 24 (1) Tablespoon servings.
Combine first 6 ingredients in 2-quart saucepan over medium-high heat. Bring mixture to a boil, reduce heat, cover and simmer 40 minutes. Strain vegetables, reserve cooking liquid. Transfer vegetables to food processor, blender, or food mill and puree. Return to saucepan with cooking liquid. Add dill and nutmeg. Bring soup to a simmer over medium-low heat, stirring occasionally. Using a whisk, slowly add cream, blending well. Taste and adjust seasoning with salt and pepper. Garnish each serving with a dollop of sour cream or yogurt and chopped chives.
Add shredded carrots and yams to a saucepan, and cook over medium heat, stirring until sizzling. Add oats and vegetable stock and bring to a simmer. Add garam masala, and carefully blend with an immersion blender until soup is creamy. Add coconut milk and stir. Heat through, but don't let the soup boil. Serve, with 1 tbsp heavy whipping cream, optional.
Mix all ingredients (except coconut) together in a bowl. Spread half of mixture evenly in bottom of pan. Add layer of coconut. Spread 2nd half of mixture over coconut layer. Place in fridge overnight and cut into 8 individual squares.
Heat approximately 1 tablespoon of olive oil in a large frying pan. Brown the sausage in the oil until you get a nice color on the outside and you no longer see any"pink". Remove the sausage and drain on a paper towel. Keep the heat going on the pan and add onions and peppers (do not add any additional oil). Cook the onions and peppers approximately 5 minutes or until onions start to become translucent. During this time, slice the sausage down the middle, do not cut all the way through, just enough so you can open the sausage and"fan" them out. Add salt and pepper over the onion/pepper mixture and turn heat down to simmer. Place sausage on top of onions and peppers and cover. Simmer for approximately 15 minutes or until sausage is cooked through. Serve on Italian Bread.
Preheat oven to 300°F. In a large mixing bowl, stir together oats, wheat bran, milk powder, pecans, sesame seeds, sunflower seeds, coconut and almonds. In a 2-cup measure, stir together honey and oil until blended; pour over dry ingredients. Using two spoons, toss and stir to combine well. Turn onto lightly greased baking sheets; spreading evenly. Bake 25 to 35 minutes or until golden brown, stirring every 10 minutes. Immediately, turn into large bowl; stir in raisins and apricots. Cool completely. Store in an airtight container. You can also use this as muesli or granola and top with milk for breakfast.
To Marinate: Combine the first 6 ingredients (achiote paste through oregano) in large, non-reactive bowl, mixing thoroughly to dissolve the achiote paste. Place the chicken pieces in the bowl and marinate overnight. Refrigerate. To Cook: Preheat the oven to 350 degrees F. Lightly grease 8x11 inch baking dish. Place two of the banana leaves side by side lengthwise (the will overlap slightly) and two widthwise. Place the chicken and its marinade on top of the leaves in the baking dish. Fold the leaves over the chicken, cover with aluminum foil, and bake for 45 minutes. Remove the foil and bake another 15 minutes.
Heat the oil in a non-stick saute pan over medium heat. Add the potatoes and cook until golden brown. This is best achieved by allowing the potatoes to sit on the bottom of the pan for a few minutes before stirring to create a browning. Once potatoes are cooked, 5-10 minutes, remove from pan and place on a plate lined with a paper towel to cool. In a large bowl, combine all the ingredients except for the additional 2 tablespoons oil. Add the potatoes and stir to combine. Wipe out the pan and heat a the pan over medium heat. Add the fat and allow to coat the entire pan. Add the potato mixture and cook stirring gently until it begins to set. At this point, turn the heat up to medium-high and allow the bottom to brown. Cover with a lid for a few minutes to set the top and remove from heat. Turn out onto a plate and serve with sour cream or thick yogurt and green onions for garnish. .
Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large saute pan until smoking hot. Add chicken brests and brown each side well, about 2 minutes per side. Remove chicken from pan and transfer to a baking pan. Bake for another 3 to 5 minutes until the chicken breasts are just cooked through. For the sauce,while the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes. If the chicken breasts are finished cooking by this time, remove them from the oven and allow to stand. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce. Serve chicken breasts over steamed rice or couscous. Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light. Enjoy!
In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese. Refrigerate 4 hours or more before serving to let flavors blend.
To make the peri peri sauce, blend all the dry ingredients in a blender, or crush to a paste with a pestle and mortar, then mix in the wet ingredients. Set aside. For the chicken livers, heat a pan and add a drop of oil, then fry the onions and garlic gently until they become soft. Add the chicken livers and brown slightly. Stir in the sweet chili sauce and the hot peri peri sauce. Cook for 2-3 minutes until the livers are ready and season to taste with salt and pepper. Serve on top of two slices of garlic bread with a small side salad.
In a large ziplock bag, combine the first 6 ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until juices run clear.
Prepare meat, if using, drain well. While cooking the meat, boil the Klusky noodles per package instructions, drain. Sauce:Combine the tomato sauce and stewed tomatoes in a blender and mix until as smooth as you like. Add the sugar to taste and blend until well mixed. In a large serving bowl, combine noodles, sauce, meat, and mushrooms (if using). Stir well. Hock Family Suggestion:Serve with garlic bread, a salad, and greenbeans. Enjoy!
Shake first 7 ingredients (peach vodka thru ice) in a cocktail shaker. Strain into a chilled cocktail glass. Garnish with orange wedge.
Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside. In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices. Cook uncovered for about 2 hours or until chicken is done and sauce thickens. CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking. This is good served with noodles- rigatoni or otherwise.
Remove a"lid" from the top of each orange (retain the lid). Carefully remove all the pulp from the orange-I use a dessertspoon to do this. Allow the ice-cream to soften for a minute or two, then working quickly, stir through the liqueur and concentrate and fill the orange shells with this mix. Replace the lids. Freeze for at least 6 hours but preferably overnight. Remove from the freezer about 10 minutes before serving so they go frosty. These look good with a sprig of orange or lemon leaves poked into the top before serving*note-don't be tempted to use the pulp in place of the concentrate, the flavour is all wrong. Use the pulp for juicing or something.
Dust short ribs with flour and place them in a hot large skillet over medium-high heat. Brown ribs on all sides in oil, and put them in the bottom of the crockery-cooker. Stir together the wine and soups. Spoon this seasoning mix over meat so that each piece is coated. Cover and cook at LOW for 6-8 hours. Remove meat to a warm platter, and skim off any excess fat from cooking liquid. Thicken with roux and serve as gravy on the side, if desired. I don't bother with thickening the cooking liquid. It's great as it is!
Cut heart into cubes heat oil,cook heart until lightly brown. Remove set aside. Add oil cook peppers and onions 2minutes add garlic cook few minutes. Add all beef cook through. Add tomatoes stir everything.add beef heart. Add tabasco/spices. Stir and simmer a few hours. Stir once in awhile and keep tast testing.
Boil broth in a 3 quart pot. Add shrimp, ham, water chestnuts, corn, sesame oil, salt and pepper and return to a boil. Add cornstarch solution and cook, stirring until soup boils and thickens. Remove from heat and slowly drizzle in egg whites, stirring constantly. Sprinkle with green onion.
The secret to this wonderful tasting bread, is rubbing the outside of a loaf of bread with a piece of garlic that has been cut open lengthwise. Split loaf, and spread the melted butter over the cut sides. Sprinkle on the remaining ingredients. Finely chop the garlic cloves, and sprinkle those on top of the bread. Bake at 350°F for about 8 to 10 minutes, or until nice and golden brown.
Brown turkey burger and sausage together. Drain. Dump all ingredients into the crock pot, stir and walk away. Either cook on low for 8-10 hours or high for 4-6. Garnish with fresh onion, fresh diced tomato and cheese.
Bring 4 gallons (16 quarts) water and the rice to a rolling boil, and then add the whole chickens. Add the rib eye steak and sweet shrimp. Cover the pot with a lid, but vent it slightly with two chopsticks. Braise for 1 hour, and then season with fish sauce, grated ginger and salt. Allow the chickens to rest in the porridge until cooled, and then pull them out before serving. Slice the steak and add the slices to the porridge. Soft-boil the eggs, peel and soak in soy sauce. To serve, pour a good-sized serving of porridge into a large bowl and garnish with an egg, chopped scallions and cilantro. Cook's Note: Reserve the chickens for another dish calling for cooked chicken.
Preheat oven to 400 degrees. Spray bottom of a 9 x 5 loaf pan with vegetable spray. To prepare bread: In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In large mixer bowl combine bananas, egg, butter, orange peel and juice. Mix well. Add dry ingredients to banana mixture and mix until just combined. Pour into prepared pan. To prepare streusel: Combine butter, sugar, flour and orange peel in mixing bowl. Mix until blended. Mixture will be crumbly. Sprinkle over batter. Bake for 32 minutes or until toothpick comes out clean.
Slather mustard on bread, to taste. Lather on pork, ham, cheese andpickle. Grill in a sandwich press (or wrap in foil, press, and warm in oven at 350 degrees)for 15 minutes. Enjoy!
to Make Vinaigrette: In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth. In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit). In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste. Serve immediately on chilled salad plates.
Cook egg noodles as directed on package. Drain. Cook prosciutto in toaster oven until slightly crispy and then shred into bits. Set aside. Add 2 tablespoons butter in hot skillet. Stir in garlic, salt and pepper, about 30 seconds. Add in mushrooms and continue to stir for 4-5 minutes. Add 3/4 cup half and half and stir occasionally for 5 minutes or until mixture thickens. Add pasta, prosciutto, 2 tablespoons butter, 3/4 cup cream and peas. Toss until well coated and continue to heat until peas are well-cooked. Mix in parmesan cheese and serve.
Dissolve the yeast in the water. Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla. Beat until smooth then add in enough of the remaining flour to make dough easy to handle. Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic. Place the dough into a greased bowl, turn to coat. Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours. Punch down dough and let rse again until almost doubled, about 40 minutes. Divide dough in half and roll each half into a well rounded bun shape. Place each bun in a well greased 1 lb coffee can. Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes. Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown. Let cool slightly then remove from cans. Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.
Place the carrots and water in a microwaveable bowl with a lid. Microwave for 10 minutes on high power, stirring halfway through cooking time. Meanwhile, melt 1/2 Tablespoon butter over medium-low heat and add the onions. Saute until the onions are translucent. Remove the carrots from the microwave and carefully remove the lid. You do not need to drain the water. Stir in the sauteed onions with their butter, remaining 1/2 Tablespoon butter, salt, onion powder, garlic powder and parsley. Serve warm.
In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated. Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes. Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes. Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, approx 45 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce. Serve with pasta or potatoes.
In a bowl, add the shortening, butter or margarine, peanut butter, granulated sugar, brown sugar and egg, and mix thoroughly. Blend in well all the remaining ingredients, except the jam. Cover and chill at least 6 hours, or overnight. Preheat oven to 375; lightly grease baking sheets. Shape the dough into 3/4" balls and place about 2" apart on a the prepared baking sheet. Bake for about 10 minutes, or until set but not hard. Remove from oven, let sit for about a minute, then remove to a rack to cool. When cool, put the cookies together in pairs with the jelly to make sandwich cookies. Makes about 4 1/2 dozen cookies. NOTE: If using self-rising flour, omit the baking soda, baking powder& salt. Make about 64 cookies, or 32 sandwich cookies.
Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. The chilling time is included in the prep calculation.).
In 3 quart oblong baking dish, place chicken, top with cheese. Stir soup and spread over cheese; top with tomato. Combine margarine and stuffing, sprinkle over tomato. Bake at 375°F for 25 minutes or until chicken is done and sauce is bubbly and stuffing is browned. Serve over rice.
Heat oil in a large saucepan and cook chicken until browned. Add chicken stock, apricots and vegetables and bring to the boil. Reduce heat to medium and simmer, uncovered, for 15 minutes. Combine sweet chilli sauce and cornflour with 2 tablespoons of water, in a small jug, and then stir into chicken mixture. Bring to the boil, stirring constantly, and cook until sauce has slightly thickened. Serve with steamed rice or mashed potatoes.
Put cut-up chuck roast in dutch oven with oil, salt, and pepper. Brown meat. Add everything else. Simmer for 2-3 hours on low. Keep checking it often to stir. (If mixture gets too thick, you may add more water.).
Mix Fancy Molasses, mustard and vinegar, Spread this mixture over the ham in a baking dish. Gentlypour water around ham and bake at 325F until tender (about 45 minutes). place pineapple on ham and return to oven until lightly browned.
Heat 1 cup of water to boiling. Place Jello in a deep mixing bowl and pour in the boiling water. Stir until the gelatin dissolves. Then stir in a cup cold water and the raspberries. Let it sit 5 minutes or so to cool off some. Sprinkle the pudding into the Jello/raspberry mixture. Beat with your electric mixer, on high, for 2 minutes or until all lumps dissolve. Fold in the Cool Whip. Divide into (8) individual serving dishes. (the recipe makes about 44 ounces so each dish needs to hold ~ 3/4 cup). Garnish with another raspberry or 2 if you're feeling frisky. After all, they're "free". ;-). Chill until set. Enjoy for 8 times then make another batch. Maybe use SF, FF white chocolate pudding this time!
Combine the first 6 ingredients to a cocktail shaker filled with ice. Shake vigorously; strain into a glass. If serving frozen, combine the first 6 ingredients in a blender with 3/4 cup ice; blend briefly until smooth; pour into a glass. Garnish with an orange peel twist.
In a resealable plastic bag, combine 3 tablespoons lime juice, water, 1 tablespoons cilantro, garlic, cumin and cayenne. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoons salt and 1/4 teaspoons pepper. Add cabbage; toss well. In another bowl, combine sour cream, 1 tablespoons lime juice, zest, 3/4 teaspoons honey and 1/2 teaspoons salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer fish to a cutting board and coarsely chop. Grill tortillas, turning once, 30 seconds per side. Divide fish, slaw and avocado among tortillas, then top with sour cream mixture. Garnish with lime juice and extra cilantro, if desired.
Add onions, chicken, beef, pork, corn, BBQ sauce and hot sauce to a crock pot or slow cooker. Break up whole tomatoes into chunks and add along with all liquid to mixture. Add crushed tomatoes to mixture. Add 2 cups water and stir. Cover and set cooker on low. Cook for 4 to 5 hours. Add diced potatoes (drained) and cook for 1 more hour. Serve with buttermilk cornbread or garlic bread. If listed brands are not available in your area, use local brands you can find.
Combine all ingredients. Pour into buttered/floured loaf pan and cleaned out pumpkin can. Fill both no more than 2/3 full. Pans will overflow when cooking if you fill too full. Bake at 350 degrees for roughly 1 hour and 15 mins. When cooled top with icing (the secret ingredient).
1. Chill your martini glass in a freezer for about 5 minutes. Alternatively, fill the glass with ice and water for faster chilling. 2. Add cherry juice, grapefruit juice, agave and vodka into a cocktail shaker filled with ice and shake moderately (or vigorously if you like your drink foamy). 3. Strain into a chilled glass. 4. Garnish with a lemon/lime/grapefruit twist and/or cherry and enjoy!