HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken breasts in plastic bag with 2 cups buttermilk. Refrigerate 2 hours. Cook buttermilk biscuits as directed on package. Once done, keep warm in the oven. Gravy: In skillet, brown breakfast sausage. Do NOT drain. Once cooked, add 2 tablespoons flour, 1/2 teaspoons browning seasoning and 2 cups milk. Keep on med-low and mix. (You may add more flour or milk for desired consistency). Chicken: While browning sausage, heat shortening in electric skillet to 350°F In bowl, mix 2 cups flour and seasoning salt (optional). Dip each chicken breast in the flour mixture to coat. Place in the electric skillet and cook until center is no longer pink, turning once. Cut buttermilk biscuit in half and place on plate. Place fried chicken breast on top of biscuit. On top of chicken, sprinkle cheddar cheese. Pour gravy on top and enjoy!
Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter. Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues. In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like). Place dipping sauce in a sandwich size Ziplock baggie. Heat oil in large pan. Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color. When browned on each side, remove and place on a paper towel to drain off excess oil. Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.
For Cucumber Slaw: Slice cucumbers thin as possible and put in a bowl. Add the vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use. (The longer the better). For the Korean Beef: Spray crock pot with non-stick cooking spray and add the beef. In a small bowl, mix remaining ingredients and pour over the meat. Cook on low heat for approx 8 hours stirring once or twice. Take meat out of crockpot and shred, and put back into the sauce. For the tacos: Warm tortillas in the microwave, add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling brave, top with sriracha.
Layer potatoes and onions in a microwave proof, coverd dish. Salt and pepper to taste. Add butter on top. Microwave covered for 10 to 15 minutes until potatoes are fork tender.
Toast the bread. Layer the slices of egg, salmon, and capers on top of the bread. Drizzle with the vinegar. Sprinkle with dill and pepper to taste.
Please note that all ingredient amounts are estimated. Prepare the vinaigrette and set aside. Best prepared 1 hour in advance. Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl. Divide and arrange on 4 salad plates. Garnish each serving with apple mint leaves and pepitas. Pass the dressing.
For the brownie batter: Melt the butter and chocolate squares in a double boiler, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Sift in the flour and cinnamon and mix. Fold in 1 cup chopped walnuts and 1/2 chopped pistachios. Set brownie batter aside. For the brownie batter: In a large bowl set over a pan of simmering water, melt the butter and chocolate together over a low heat, stirring constantly until melted. Take off the heat and stir in the sugar, eggs and vanilla until smooth. Fold in the flour, salt, cinnamon, walnuts and 1/2 a cup of the pistachios. For assembly: Unroll the phyllo dough out on a work surface. Place a 9-inch spring form cake pan on the center of the pastry. Use a sharp knife to cut all the way around the cake tin to make circle-shaped pieces of dough. Keep the phyllo covered with a damp cloth while you are assembling the baklava. Brush the base and sides of the springform pan with melted butter. Place one circle of phyllo dough at the bottom of the cake pan. Brush with melted butter. Repeat this so you have a total of 7 layers of phyllo in the cake pan, each layer having been brushed with butter. Spread half of the brownie batter evenly over the phyllo dough in the cake pan. Layer 7 more sheets of phyllo dough over the brownie batter, brushing each with a layer of butter before laying on the next. Spread the remaining brownie batter over the phyllo. Top this with the remaining phyllo sheets, brushing each layer with melted butter before laying on the next. This will be quite a thick section of phyllo layers! Chill the whole thing for 2 hours, so the brownie batter has firmed up which will make it easier to cut. Once it has been chilled, preheat the oven to 350 degrees F. Using a sharp knife, cut the unbaked baklava into the chevron star pattern (as shown in the video) going all the way through the top layers of phyllo. Bake for 50-60 minutes, until a skewer inserted into the center of the brownie, comes out with some moist crumbs and a bit of batter clinging to it (it shouldn't be completely gooey in the middle, but it also shouldn't be completely cooked through or the brownie will be dry). Remove from the oven and pour the honey over the top of the brownie. Top with the remaining chopped pistachios. Let cool completely, for 2-3 hours, before removing from the spring form pan and cutting into pieces.
Combine and mix all dipping sauce ingredients in a bowl and place in the fridge. Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes. Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature. Preheat grill to 450°F. Place shrimp on grill and cook 2 minutes per side, until pink and firm. Remove from grill and serve with dipping sauce.
Heat oven to 350 degrees. In 8 by 4 inch loaf pan, combine first 3 ingredients; mix well (mixture will be very moist) Press evenly in pan. Combine brown sugar, mustard, and ketchup in a small bowl. (We seem to double -- or triple the topping- It is so good!) Spoon over mixture. Bake for 45 minutes. Using spatulas, lift meat loaf from pan to a serving plate. (Because it will be in lots of liquid, mostly water if using lean ground beef). Enjoy!
Cook pasta as indicated on package. Rinse with cold water, drain, and set aside in large bowl. Combine water, olive oil, and dry Knorr pesto mix together in a small saucepan. Bring to boil over medium-high heat, stirring often. Lower heat to medium-low and simmer for 5 or more minutes, stirring occasionally. Peel and wash garlic. Chop finely and add to bowl with pasta. Wash tomatoes and slice lengthwise. Add to pasta. Dice black olives and add to pasta. Add basil to pasta and stir until all ingredients are well mingled. Pour sauce over pasta mixture and stir. Sprinkle Parmesan over pasta and stir well. Chill overnight for best results.
Heat oil. Cook onions, garlic and meat until brown. Add tomatoes, beer, coffee, tomato paste and beef broth. Add spices Stir in 2 cans of kidney beans and peppers. Reduce heat and simmer for 1 1/2 hours. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
Mix dry ingredients for the batter, and add liquid ingredients. Mix streusel ingredients. Spray coffee mug with nonstick cooking spray. (Optional). Pour in half of the batter. Top with two thirds of the streusel. Spoon on the rest of the batter. Top with remaining streusel. Microwave for one minute.
Combine first 4 ingredients in a small bowl, stirring well. 2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty. 3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned. 4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done. Asian-Glazed Grilled Chicken Variation: Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn. Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick).
slice chicken breases in half lengthwise. Combine soy, pineapple juice, honey, oil, garlic powder and ginger. Add chicken to mix and marinate at least 30 minutes. Combine chutney, mayo, sliced green onions for dressing. Grill chicken, then pineapple.Serve chicken topped with a pineapple ring on the rolls, and pass the sauce along the side.
Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat. Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute. Remove from heat and cover, then let stand 15 minutes. Serve warm.
Mix flour, baking powder and sugar. Cut in butter. Then add beaten eggs, milk, vanilla and raisins. Mix just until all flour is moistened. Roll out dough onto lightly floured surface with rolling pin. Roll out to about 2 inch thickness. Use a round cookie cutter or the top of a glass to cut out buns. Put them into a 13x9-inch baking pan. Place them all together, no need to separate them. Bake at 450°F until golden brown about 12-15 minutes.
Arrange tomato and onion slices in shallow bowl (I use a pie plate). Combine olive oil, red wine vinegar, lemon juice, garlic, salt, oregano, and pepper. Pour over tomatoe and onion slices. Chill thoroughly at least 2 hours, gently stirring once or twice.
Put some crushed ice in a blender and add the rum, cream and juices. Blend at high speed for 15-20 seconds. Pour into a hurricane glass. Decorate with a slice of pineapple and a cherry. Enjoy!
Fill mixing glass with ice. Add tequila, vodka, rum triple sec and sour mix. Shake. Pour into a Collins glass. Add more ice, if necessary. Top with cola. Garnish with a lemon slice.
Fry the beef in a nonstick pan, and when finished, drain off the fat and set it aside Place the potatoes in a medium sized mixing bowl, mash them, or if using the instant, follow the directions on the box. Add the milk and whip them until creamy. In a medium sized baking dish, place a layer of the whipped potatoes about an inch thick. Add all of the ground beef for the second layer. Add half of the cheese for the third layer. Use the rest of the potatoes for the fourth layer. Add the rest of the cheese on top. Place in oven and bake at 350°F until the cheese is melted and you see part of the potatoes golden brown. Let it set for five minutes and then serve.
In a large saucepan over medium heat, combine the milk, sugar, and cornstarch. Stir and cook until bubbly; then stir and cook 2 more minutes; remove pan from heat. Gradually stir in 1 cup of the hot milk mixture into the beaten eggs; then pour back into the saucepan. Cook over medium heat until nearly bubbly, but do not boil. Lower heat to low and cook, stirring constantly, for another 3 minutes; remove from heat. Stir in the butter and vanilla; mix until well blended. Spoon into 6 individual dessert dishes; cover tightly with plastic wrap and chill in the refrigerator for 4-5 hours or overnight.
Combine first 9 ingredients and set aside. Place separated and opened buns on a cookie sheet. (making 16 open-faced buns). With a butter knife place the raw hamburger mixture very thinly on buns. Sprinkle sesame seeds on top hamburger mixture. Bake at 350 for 20 minutes or until hamburger looks cooked. Broil for a few minutes to crisp and brown. Serve!
Preheat oven to 350 degrees F. Prick pastry shell several times with a fork. Place sliced apples in unbaked pastry shell. Combine 1/2 c of the sugar w/ cinnamon and nutmeg; sprinkle over apples. Combine remaining 1/2 cup sugar with flour; cut in butter until crumbly. Sprinkle crumb mixture over apples. Bake at 350 degrees for 45 minutes or until apples are tender and crust is golden brown. Cool.
In a medium stockpot, bring chicken broth to a simmer. Slowly stir in cornmeal and simmer, stirring often for about 30 minutes or until smooth with a creamy texture. This also makes a great soup-base for other soups. You can make it as thin or as thick as you like by adjusting the amount of cornmeal. This soup is bland until you add your favorite spices or seasonings. We start with it like this -- perfect for sick days.
Preheat oven to 375 degrees. Combine all ingredients and mix well -- it will be thicker than you expect. Pour into buttered 9" x 13" casserole dish. Bake in oven for 35-40 minutes until golden brown. This cornbread is very moist and dense. For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro. Let it cool for 10 minutes for best flavor.
Place fruit in marinade (honey, lemon juice and zest, brown sugar) for a few minutes. Skewer fruit on pre-soaked bamboo skewers. Spray grill with oil and BBQ fruit on medium heat, turning to caramelize marinade. Cook until grill marks form. Mix hazelnut spread with rum and serve over hot fruit. I added a handful of fresh, wild blueberries for a little zing. Option: serve over vanilla ice cream.
In a saucepan over medium heat, saute the onions and garlic in the butter until the onions turn a rich golden brown, about 20 minutes. Season with salt and pepper. Add the cream and mix well. Reduce the heat to low and add the Parmigiano, thyme and nutmeg. Mix well and adjust the seasoning. Remove the thyme. Transfer the mixture to 1 or 2 ramekins. Refrigerate for at least 3 hours. Serve with toast.
Preheat oven to 425°F. Grease four oven-safe custard cups and place all four on a baking sheet. In a microwave-safe glass bowl, dump carob chips and margarine. Cook on high for 1 minute, and whisk until chips are completely melted and mixed with margarine. Add whole eggs and egg whites and whisk. Add icing sugar and stir. Add in flour and stir. Pour batter into custard cups. Using 1/2 cup dry measure scoop is helps make sure you get equal portions in each cup! Bake for 12-14 minutes, until sides are firm but centres are still fairly soft. Remove from oven and cool for 3 minutes. Carefully run small spatula around edges of cakes to loosen, then invert cakes onto dessert plates. Shake custard cup gently to loosen cake onto plate. If desire, sprinkle each cake with 1 teaspoons icing sugar and top with berries. Serve warm and enjoy! For leftovers (if there are any!), reheat in microwave 20-30 seconds.
Preheat oven to 375 degrees. Defrost puff pastry sheet. Cover the sheet with plastic wrap to prevent it from drying out. Mix cinnamon, brown sugar, and salt in a medium mixing bowl. Add apples and stir to coat with sugar and spice mixture. Cut pastry into 8 squares. Place apples in 4 of pastry squares. Dot apples with melted butter. Place remaining pastry squares on top of apples and press edges together to seal with a fork. May use water to seal edges. Brush top of pastry with beaten eggs with a pastry brush. Bake at 375 for 15 minutes or until golden brown.
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Add chicken in single layer and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes; transfer to a bowl and cover to keep warm. Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add onion, white mushrooms, porcini, and 1/2 t salt, cover and cook until mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, about 5 minutes. Stir in garlic and herbes de Provence and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, then broth, until smooth. Add tomatoes and sugar, bring to a simmer, and cook until sauce is thick, about 15 minutes. Meanwhile, bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt; cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add chicken along with any accumulated juice to sauce, bring to simmer, and cook until chicken is cooked through, about 1 minute. Add chicken-sauce mixture, Parmesan, and parsley to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with extra parmesan.
Preheat the oven to 180C/350FGas Mark 4. Cook the leeks and broccoli seperately in a little boiling water for about five minutes. Drain well. Arrange the broccoli and leeks in an ovenproof dish. Melt 40 g of the margarine in a frying pan over a moderate heat. Add the breadcrumbs and fry until golden. Stir in the yoghurt, season to taste. Mix in half the cheese. Pour the cheese sauce over the vegetables. Sprinkle with the remaining cheese and dot with the margarine. Cook in the oven for 15 - 20 minutes, then brown under a hot grill if wished. Serve immediately, sprinkled with paprika.
Wash peppers and place in blender with vinegar. Blend until peppers are ground fine. In a saucepan, combine pepper/vinegar combination with salt and water. Cook until peppers are tender. Strain through cheesecloth and return liquid to large boiler. In a mixing bowl, combine sugar, flour, turmeric, dry mustard and mustard. Stir well, making a paste. Add to boiler and cook over low heat until everything is blended well. Slowly bring up to a boil, stirring constantly. It will stick if it is not stirred constantly. It will thicken as soon as it gets to a boil. Turn off and dip into prepared jars. Be sure to wipe rim of jars completely clean with warm towel and place preheated lids on jars and tighten rings. I use the inversion method of sealing the lids which is to turn upside down for 5 minutes. Many think this is unsafe, so there is no harm in processing in a water bath for 5 to 10 minutes if it will make you feel a little more comfortable. Turn upright after 5 minutes and allow to cool completely before moving.
For syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill. For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.). For fruit and topping: Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes. Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; chill overnight. Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.
Remove skin from drummettes. Combine remaining ingredients and marinate chicken for 2 hours. Bake at 200.C on a lightly greased tray for 45 minutes.
Preheat oven to 400°. In a mixing bowl, combine eggs and buttermilk, mixing with a wire whisk. Add cornmeal mix until the consistency is like pancake batter (approx. 1 3/4 cups). Mix in the flour. In the bottom of an 8x8-inch pan, casserole dish or muffin pan, pour enough oil to slightly coat the bottom. If you use a muffin pan, use about a teaspoons per cup. Put the oiled dish/pan into hot oven and let the oil get VERY hot, but NOT scorched. (You can test by placing a drop of batter into the dish. If the batter sizzles, it's ready!). Pour batter into the hot dish or fill muffin cups 2/3 full, and bake for approximately 20 minutes or until golden and a toothpick inserted into the center comes out clean. Butter 'em up, and enjoy, ya'll!
in a heavy saucepan,over medium-low heat, stir all ingredients constantly. cook till mixture thickens enough to show bottom of pan while stirring. pour into greased dish and cool to room temperature. take small amount with a teaspoon and roll into ball shape. roll in jimmies to garnish. *****hint*grease hands to prevent stickiness. if balls do not hold shape return to saucepan and cook additional 5 minutes.
Cut sausages into 1-inch slices and place in a 6-quart stockpot. Cook over medium-high heat for 5-10 minutes, or until brown. Season with cayenne pepper to taste. Reduce heat to low, add onions and saute' 5 more minutes or until sausage is cooked through. Drain well, add remaining ingredients and stir. Simmer for 10-15 minutes.
In a large bowl, mix kidney beans, beets, potatoes, onions, parsley and basil. Toss with olive oil and lemon juice. Add salt and pepper to taste. If you have a refrigerator or chilled cooler available, chill for 30 minutes before serving, or enjoy at room temperature. Servings: 6. Nutritional Information Per Serving: Calories 180; Total fat 5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 28g; Fiber 8g; Protein 6g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV. *Daily Value.
In a medium saucepan cook the onions and garlic in hot olive oil over medium heat. Cook, covered for 10-15 min or until the onion is very tender, stirring occasionally. Set the onions aside. Heat grill to medium heat. Toast one side of each bread round directly over the heat for 1-2 minute. Remove from the grill. Top the toasted side of each bread round with the onion mixture, sliced tomatoes, mozzarella cheese, and Romano cheese. Return bread rounds to the grill, over indirect heat. Cover the girll and cook for 5-10 min or until the cheese is melted and toppings are heated through. Remove from the grill and top with basil before serving.
Preheat griddle. Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together liquid ingredients and whisk into dry mixture until smooth. Fold in the peanut butter& chocolate chips. Pour 1/4 cup batter for each pancake onto hot greased griddle. Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more. Serve immediately topped with whipped butter& syrup.
Cook crabapples in 2 cups water until they begin to pop (about 20 minutes). Press the cooked crabapples through a sieve or food mill. In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water. Add honey. Bring to a rolling boil; boil 1 minute, stirring frequently. When the jam starts to "sheet" from the edge of the spoon it has begun to jell. Remove from heat. Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.
Heat oven to 400 degrees. Saute onion in olive oil until clear. Add spinach and seasoning and fold in the crabmeat. Simmer for 5 to 10 minutes. On lightly floured board, roll puff pastry dough to twice the width of salmon fillet. Spread half of stuffing mix on bottom; place salmon on top and then top with remaining stuffing, then roll. Place seam side down and fork edges to seal. Brush with egg wash. Bake 20 to 25 minutes. Garnish with lemon zest.