HumbleIntelligence/food-ner-1-Million huggingface dataset:
Also need Deep fryer or deep skillet and Vegetable Oil (for deep frying). Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours. When chicken breast are ready to be prepared, rinse lightly and drain. Place coconut,corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn. The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side. For presentation and tasty side compliment. Slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly saute the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow. Serving fresh sauteed pineapple is also great with a pork entree.
Heat oven to 350 degrees F. In a medium bowl, combine black beans, corn, cheese, cilantro and salsa; mix well. Spoon 1/4 of bean mixture down center of each tortilla. Fold in ends and then roll up each tortilla; wrap each in aluminum foil. Bake at 350 degrees F for 10 minutes or until heated through and cheese is melted. Serve with guacamole and additional salsa.
Preheat the oven to 350°F Coat a 12-cup fluted Bundt(R) cake pan with cooking spray. Place 1/2 cup brown sugar in a large resealable plastic bag. Cut each biscuit round into quarters and toss in the sugar until evenly coated. In a small bowl, whisk the honey, butter, vanilla, and remaining 1/4 cup brown sugar until smooth. Place half of the biscuit pieces in the prepared pan and top with half of the pecans and honey mixture. Repeat layering once. Bake until golden brown and the dough is cooked through, about 35 minutes. Cool in the pan on a wire rack for 10 minutes. Carefully invert onto serving plate or wire rack. Serve warm.
Cook pasta according to the package directions; drain well, set aside and keep warm. Cook celery and onion in butter in a large skillet over medium high heat, stirring constantly until tender. Add English peas, stir until warm. Add cream cheese, milk, salt, and pepper; cook over medium heat until smooth, stirring occasionally. Stir in tuna and Parmesan cheese; cook until thoroughly heated, stirring occasionally. Add pasta and toss well. Cover at low or warm heat until pasta is warmed up. Sprinkle with fresh parsley. Serve immediately.
Peel burdock root and cut it into long, thin diagonal strips (or 2 inch matchsticks) and soak in water (can add a touch of vinegar, but it's not necessary). Change the water a few times until clear. Start to cook the ground meat with ginger and garlic and then add the drained burdock root and stir-fry. Add the cooking sake, water, and soy sauce (note: don't add mirin yet - high sugar content can cause your dish to burn, so it goes in near the end), cover with a lid, and boil down for about 12 minutes. Add the mirin and cook for about another 3 minutes. While the above is cooking down, if you are doing the fried cabbage and rice option instead of plain rice, heat the sesame oil and add cabbage and rice and fry up until the cabbage is just starting to brown. Serve the burdock root and meat mixture over rice (or fried cabbage and rice) and add chili powder to taste.
Combine ice cream and Kahlua in a large bowl, stirring until blended. Beat whipping cream in a large bowl until soft peaks form; gently fold whipped cream into the ice cream mixture. Spoon mixture evenly into paper-lined muffin cups. Sprinkle evenly with toasted almonds. Cover and freeze at least 8 hours. Enjoy!
Now, it looks like a lot, but it is very easy. Just start each step and honestly it doesn't take any time. Chicken Marinade -- In a small bowl, add the egg white, corn starch and soy sauce and whisk well. Add the chicken and toss well to combine. Just set off to the side on the counter. The chicken will come to room temp as it marinates. I like to let it set 30-45 minutes. This gives you time to prepare everything else. Cashews -- This only takes a few minutes. In the same large pan you are going to cook the chicken in (I prefer non stick), add the oil and bring to medium heat. Add the cashews and cook 2-3 minutes until golden brown (stirring often). Once they are done, remove to a plate lined with a paper towel to drain. They don't need chopping, so they are ready to go. Wipe out the pan as you will be using this to make the chicken. Sauce -- In a small bowl or even a measuring cup, add the chicken broth, soy sauce, sherry wine, sugar, red pepper flakes and set to the side. Don't add the scallions yet. Rice -- Start the rice as the chicken only takes a few minutes to cook. I use a quick cooking rice, but feel free to use your favorite. Right at the end of cooking, add in the water chestnuts. I make this ahead and just cover and set off to the side. Chicken -- Time to stir fry! This is quick so make sure you have the sauce nearby, the cashews and the rice is done. Heat that large pan up one more time. Now a wok is great if you have one, but not necessary. Add 1 tablespoon each peanut (or whatever you have) and sesame oil (don't leave out the sesame oil (it gives this dish great flavor) and bring to medium/high heat - high heat. Scoop the chicken out of the marinade, but use a slotted spoon, you don't want to get extra marinade in the pan. You can also strain it in a colander if you want. A slotted spoon works great and much easier. Add it to the hot oil and stir fry on each side until golden brown. It won't take more than 4-5 min tops. They cook very quick and you don't want to over cook them. Right before they are done, add in the scallions, red pepper strips and cashews. Stir to combine and then add in the sauce. Cook just a minute or two until the sauce is bubbly and thick. The pepper will still be a bit crunchy but tender and the chicken will be tender and done. NOTE: If you like the sauce a bit thicker, mix 1 teaspoon cold water with 1 teaspoon corn starch and add to the dish. And cook just a minute -- this will thicken it up quickly. Serve -- Just top this wonderful chicken and sauce over the water chestnut rice. As I mentioned, I love a Napa cabbage salad with carrots and a sesame dressing for a side, but add your favorites. This really may look like a lot, but they are all simple steps. Just follow the steps for a quick nice dinner. ENJOY! Note: Time to make includes marinating.
Preheat Grill. Lay pieces of Bluefish, skin side down, on UNGREASED aluminum foil. Allow enough foil to make a package, sealed at the ends and folded at the top, allowing room for fish to steam. Spread mayonnaise over the top of the fish, it should be very thick, if needed add more, the fish should look like a thickly frosted cake. Lay onion rings on top of fish in several layers, sprinkle with seasonings. Sprinkle with pepper and optional spices, drizzle lemon juice over top. Bring together foil and fold to make a seal lengthwise over fish, fold in ends. Remember to keep air space on top of fish. Place fish on preheated grill, close cover. Grill at medium-high heat, about 350-375 for 15 minutes, depending on thickness if fillet. After 15 minutes, carefully open package to check for doneness, you want it just barely done. Fish is done if it is opaque and flakes easily with a fork. Leaving foil wide open, use a sharp knife or two tined fork to make several holes in the bottom of the foil. Without disturbing the fish too much, make a few holes right through the fish and through the foil. Close the cover to the grill and allow the juices and mayonnaise to drip through the foil onto the fire, this will get very smokey but you get that delicate smoked flavor. After a few minutes of "smoking", remove foil and fish by just sliding if off the grill on to a platter or lifting it, foil and all carefully as not to break it. Using a large spatula, gently slide fish off the foil onto a serving plate, the skin of the fish will stay stuck to the foil. Enjoy.
To prepare harissa, place caraway and cumin seeds in a small skillet over medium-high heat; cook 1 minute, stirring frequently. Place seed mixture, ancho chile pepper, and next 4 ingredients (through garlic) in a blender; process until smooth. To prepare brik, place potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 10 minutes or until just tender. Drain. Preheat oven to 450°. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat. Add potatoes, turmeric, salt, and ground red pepper (if desired); saute 6 minutes or until edges are crisp. Add parsley and green onions; cook 2 minutes, stirring frequently. Remove from heat; cool 5 minutes. Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining phyllo to prevent drying); coat phyllo with cooking spray. Fold sheet in half like a book. Coat bottom third of phyllo with cooking spray (narrow end should be facing you). Fold bottom third up. Arrange 1/4 of the potatoes in a circle in center of the bottom (folded) third of the phyllo, creating a nest for the egg. Crack 1 egg into center of potatoes. Sprinkle 1/4 of feta over egg. Sprinkle with black pepper. Fold top third of phyllo over egg, potatoes, and cheese, folding in sides to form a packet. Place packet on a baking sheet coated with cooking spray. Repeat with remaining phyllo, potatoes, eggs, cheese, and black pepper. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk. Brush phyllo packets with egg white mixture. Bake at 450° for 9 minutes or until golden brown and crisp. Spoon harissa evenly over brik, and sprinkle with cilantro.
Marinade: In a large bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper. Add the meat and toss it in the marinade to coat it thoroughly, then allow to marinate at room temperature for at least 3 hours, tossing every hour or so to keep the meat moist. Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point. Remove the meat from the marinade and string them on 4 long skewers, pressing them firmly together, alternate the lamb with the chunks of onion. Broil 4" from the source of the heat, turning the skewers occasionally, until the meat is done to your taste and the onions are brown. For rare allow about 10 minutes; well-done (which is more typical of Georgian cooking) will take about 15. Slide the meat off onto individual plates and garnish with scallions and lemon.
Stir the sour cream or yogurt, mayonnaise, salt, & garlic together. Add the egg then the other ingredients, except for pimientos, and stir well until all combined. Garnish with the pimiento and serve on bread or crackers.
Set oven to 350 degrees F. Generously grease a bundt pan or a 10-inch tube pan. In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes). In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg. Add the flour mixture to the egg/oil mixture and beat until just combined. Mix in grated carrots and raisins. Pour into prepared bundt or tube pan. Bake for about 1 hour or until cake tests done. Cool cake for about 20 minutes then remove to a wire rack to cool. Refrigerate until completely cold. For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla. Spread over cold cake.
Brownie:. Preheat oven to 350 degrees F. Butter and flour a 9x13-inch baking pan. Sift flour with salt into bowl. Using electric mixer beat eggs in large bowl. until frothy. Add sugar 1 tablespoon at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume). Add melted butter and vanilla and stir well (mixture may look curdled). Fold in flour. Fold in nuts and chopped chocolate. Pour batter into prepared pan. Bake until toothpick inserted in center comes out not quite clean, about 25 minutes. Do not overbake. Cool in pan on rack. (Can be prepared 1 day ahead. Store at room temperature.) Cut brownies into squares. Transfer to plates. Pour Hot Fudge Sauce over and serve. Hot Fudge Sauce:. Cook cream and sugar in small heavy saucepan over low heat, stirring until sugar dissolves. Add chocolate and stir until chocolate is melted and smooth. Add butter and corn syrup and stir until butter melts. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Before serving, stir fudge sauce over low heat until it is heated through. Makes about 1 1/2 cups sauce.
Heat oil in large nonstick skillet over medium-high heat. Add onion & garlic, saute 3 minutes or until tender. Combine chicken & the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan, saute 4 minutes. Stir in wine, beans & tomatoes. Cover, reduce heat & simmer 10 minutes or until tender. Serve over rice.
Brown the ground pork in a large skillet. Add in undrained tomatoes, onion, and seasonings. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until most of the liquid is gone- about 10 minutes. Spoon mixture into tortillas or taco shells, garnish as desired, and enjoy!
Blend together the eggs, vanilla, and pumpkin. Mix the dry ingredients (milk through flour) together. Add the dry ingredients to the pumpkin mixture. Add the raisins and carrots. Pour into 12 muffins tins. Bake at 350 degrees for 20-25 minutes.
Dough: Cut butter into sifted flour and salt until like cornmeal. Add enough water to make firm dough. Cover and chill. Filling: Fry bacon, add green peppers, onion, salt, garlic, olives, capers, Italian seasoning, pepper and paprika. Add meat and brown. Add tomato sauce and simmer until cooked. set aside to cool. Roll out dough on lightly floured board, until thin. Cut into 4-inch rounds. Place 2 tablespoons filling in center. Brush edges with egg yolk. Fold in half and firmly press edges together. Fry at 375 degrees in deep fat until golden brown. Makes 12 fritters.
Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth. Pour over chops, coating all. Cover and microwave at 30% for 15 minutes. Turn and rearrange chops and push beneath sauce. Cover and microwave 15 more minutes at 30%, then let stand for 10 minutes. Skim off excess fat and serve.
Preheat oven to 350F. Lightly butter and flour an 9-inch square baking pan; set aside. Beat brown sugar, butter and sugar in a mixing bowl. Add eggs, vanilla and salt. Beat until well blended. Stir in espresso powder, flour and baking powder, mixing until smooth. Fold in chocolate chips. Pour batter into prepared pan. Bake for 30 mins. or until skewer inserted in the centre comes out clean. Cool completely in pan; cut and serve dusted with powdered sugar.
Preheat oven to 450°F. Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal. Stir in the Daiya Cheddar and scallions. Add buttermilk and stir until just combined, do not over mix. Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.
Put prepared crust aside. Blend remaining ingredients in a bowl with a hand mixer. Pour mixture into crust and bake in a preheated oven at 350°F for 20-30 minutes or until knife comes out clean. Top hot cheesecake with 1/2 cup semi-sweet chocolate chips, spreading them around until evenly melted on top. Cool and serve. Taste better the day after.
Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half). Press each shrimp open and press slightly to flatten. Combine cornstarch, salt and cayenne pepper. Place coconut in a shallow dish. Beat egg whites until frothy. Roll shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press into coconut; coating both sides. Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through. Carefully transfer shrimp to paper towels to drain. SPICY APRICOT DIPPING SAUCE:. Combine all ingredients; stir until well blended.
Heat wine, water, lemon, dill and peppercorns on medium heat in a saute pan until close to boiling. Reduce heat to a bare simmer. Using a spatula, place salmon fillets in liquid a single layer. Cover and simmer for 10 minutes, or until fish flake easily with a fork. Chill salmon in the refrigerator. While salmon is chilling, combine yogurt, lemon juice, mustard and dill in a small bowl. Serve salmon with sauce.
Take 2 small casserole dishes and place scallops and butter in them, divide equally. Place in 450 degree oven for 8-10 min or until scallops have slightly blistered. Remove from oven and drain butter and any excess juices. Top with cooked bacon and cheese and place back in oven for 2 minutesor until cheese has melted. Enjoy!
Heat oil and fry garlic and onion. Add chicken and fry until brown. Add tomatoes, salt, pepper and water. Simmer for 20 minutes. Add potatoes and simmer for 10 minutes, then add red and green peppers and finish cooking.
Place the arugula in a large bowl. Add the apple cider vinegar, salt and pepper and toss well; set aside. Heat the vegetable oil in a frying pan on medium heat. Add the bacon and cook until just crisp. Add the apple slices and heat through. Pour immediately over the arugula and toss well. Divide among 4 heated plates and serve immediately.
Chop the Chewy Granola bars into small pieces and set aside. Use an electric mixer to beat the butter with the sugar until light and fluffy. Beat in the egg, vanilla and peanut butter. Whisk together the flour, baking powder and salt in a separate bowl. Mix well and add to the peanut mixture. Beat until incorporated. Fold in the chopped Chewy Granola bars. Refrigerate for 1 hour or until very firm. Preheat the oven to 350°F and line two large baking sheets with parchment paper. Roll the dough into 1-inch balls and place about 2 inches from each other on the baking sheets. Use a fork to flatten and make crosshatch marks on top. Bake until lightly browned around the edges, 12 to 15 minutes. Cool on wire racks.
Sprinkle chicken with salt and pepper. Place a large skillet over high heat until skillet is hot; add oil to skillet, then add chicken and onion and cook, stirring often, until chicken is browned; 5 minutes. Add the broth and stir, scraping up the brown bits clinging to pan;add the marmalade and lemon peel and cook until sauce is slightly thickened, about 10 minutes. Stir in lemon juice and chives.
Mix Bisquick, cracker crumbs, salt, pepper. Mix egg and water. Dip pork chops into egg mixture, then coat with Bisquick mixture. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 8 to 10 minutes, turning once until slightly pink in center. Serve with boiled potatoes and steamed green beans.
Place prunes in a bowl and cover with cherry juice. Soak for 1-2 hours. If your prunes are hard, not juicy, you may need to heat them just a bit in the cherry juice until soft. Place prunes and juice in food processor and pulse until smooth, about 30 seconds. Pulse in vanilla, then melted chocolate. Scrape mixture into a bowl and place in freezer for 30-45 minutes, until almost smooth. Remove from freezer, and roll into 1&#8243; balls in palm of hand. Roll in coconut to coat. Serve.
In a large bowl, whisk together the yogurt, oil, mustard, garlic and salt. Add the carrots, celery, and chives and toss.
Cook the lentils in boiling water for 12 minutes until tender. Drain. Meanwhile, halve the pepper length wise and remove the core and seeds. Grill the pepper halves for 10 minutes, turning occasionally, until the skin is browned and the flesh softened. Finely chop the onions, garlic and celery. Add olive oil in to the saucepan and saute the onions, garlic and celery for 2 minutes. Stir in the cooked lentils. Add goat's cheese stir until melted. Spoon the filling evenly in to the pepper halves. Grill under moderate heat for 2 minutes until the filling is golden. Garnish with basil sprigs and serve hot, with a tomato and onion salad.
In food processor slightly chop the 6 cups of Blueberries. Add to a large pan and add the sugar and lemon juice. Bring to a rolling boil that cannot be stirred down. Add the liquid pectin and bring back to a boil again for 1 minute. Ladle the hot berry mixture into jars. Wipe tops and place lids on jars and screw caps into place. Place in water bath canner with 1 inch of water covering jars. Bring to a full boil and cover for 10 minutes. Remove jars from water bath after 10 minutes and place on counter to cool. Listen for tops of jars to pop and seal. Cool completely. Jam should be good in jars for up to 1 year.
Combine powder sugar ingredients in blender. Whip until powdered. Yields 4 cups. Cream margarine,milk and butter flavor. Stir in 1 cup sugar replacement. Knead til smooth. Roll in small marble size balls. Press each ball firmly into candy mold. Unmold onto waxed paper.
Let ice cream soften so it can be stirred. Break up peanut brittle with a rolling pin. Mix peanut brittle into ice cream and refreeze. Serve and enjoy!
Saute vegetables, excluding bell peppers, in margarine. Mix with crab meat and breadcrumbs. Season to taste with salt and pepper. (If dry, add a small amount of water). Stuff bell peppers and cover tops with cheese. Bake 350°F for 30 minutes.
Preheat oven to 350°. Place potatoes in an 8" X 8" baking dish. In a small bowl, combine melted butter, garlic, salt and lemon juice. Pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes. Bake, covered, for 30 minutes. Uncover and bake and additional 10 minutes or until golden brown.
In a large microwave-safe bowl, add gum base, Kool-Aid and corn syrup. Microwave for 30 seconds and mix. Microwave an additional 30 seconds and mix again. Create a pile of sugar on a non-stick surface and funnel out the center with your hand. Pour in the (very hot) gum mixture and begin to mix in sugar as it cools. Mix and twist your gum over and over until most of the sugar is incorporated. The longer you do this the chewier your gum will be. Roll out in 1/2-inch thickness and using a pizza or pastry cutter, cut into desired shape. Lightly toss in a bit of icing sugar before placing in your Valentine candy carton (recipe #530168).
Preheat oven to 350 degrees F & lightly coat the inside of a 13"x9" baking dish with cooking spray. In a large skillet, saute the onion in oil until tender, then reduce heat to medium & stir in the broth, cream cheese & mustard until all is combined. Remove from heat & stir in the potatoes, before transferring the potato mixture to the prepared baking dish. In a 3 or 4 cup container, combine the crushed crackers, Parmesan cheese & butter, & sprinkle this mixture over the top of the potatoes. Bake, uncovered, for 50-60 minutes or until potatoes are tender. Remove from oven, sprinkle with parsley & let stand for 10 minutes before serving.
Cut tomato into 1/8 parts. Cut green peppers into thin stripes. Peal cucumber and cut across into thin parts. Cut onion into thin rounds. Season with salt and pepper, add vinegar and oil (you can dissolve vinegar with some water) and cool it for 30 minutes. Serve cold.